Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose

This study aimed to incorporate pistachio shell hemicellulose into a film of gelatin and glycerol for the production of biodegradable films. The gelatin and glycerol are chosen because of their functional properties, which make it extensively used in food industry. The film composition was defined after a statistical optimization by central composite face-centered design and […]

Development and characterization of gelatin-based biodegradable films incorporated with pistachio shell hemicellulose

This study aimed to incorporate pistachio shell hemicellulose into a film of gelatin and glycerol for the production of biodegradable films. The gelatin and glycerol are chosen because of their functional properties, which make it extensively used in food industry. The film composition was defined after a statistical optimization by central composite face-centered design and […]

A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects

This review was focused on the proximate compounds, nutritional values, total phenolic, flavonoid, antioxidant activity, fatty acid profile, polyphenols, health aspects and uses of almond kernel and oils. Almond contained about 24–73% crude oil, 50–84% oleic and 6–37% linoleic acids, 77–3908 mg/kg β-stosterol and 5–8 mg/100 g β-tocopherol. Almonds are a good source of mono- […]

Antimicrobial and antioxidant activity of phenolic extracts from walnut (Juglans regia L.) green husk by using pressure-driven membrane process.

In this study, antioxidant (DPPH and metal chelating), DNA cleavage, biofilm, and antimicrobial properties of extracted phenol from the walnut green husk (WGH) and its different concentrate and permeate samples were evaluated. For maximum phenolic compound extraction from the WGH first, the effects of solvent type (deionized water, methanol, n-hexane, acetone, and ethanol), solvent temperature […]

Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread […]