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There has been a renewed interest in edible films made of renewable and natural polymers such as protein, polysaccharide and lipids. Natural polymers derived from natural sources like food protein, offer the greatest opportunities because of their biodegradability and their ability to supplement nutritional value of foods. Faba bean is a valuable source of protein and is cultivated in large quantities in Iran. Therefore, in this study, we investigated the potential of faba bean protein isolate (FPI) as a new protein source for preparation of an edible film and determined the effects of film forming solution pH and plasticizer concentration on the film properties. Results showed that increasing the pH improved mechanical properties (tensile strength and elongation) and solubility of the films, but, caused the water vapor permeability (WVP) and lightness of the films to decrease. Plasticizer concentration did not affect WVP over the studied range. Elongation and solubility of the films increased and the tensile strength decreased by increasing plasticizer content of the film forming solutions. The lowest WVP and the highest tensile strength were observed at pH 12 and 40% (w/w of FPI) glycerol concentration.

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Gamma-aminobutyric acid or GABA is a non-protein functional amino acid. It functions as an inhibitory neurotransmitter that is involved in the regulation of cardiovascular functions, such as blood pressure and heart rate and also plays role in the sensations of pain, anxiety, stimulation of insulin secretion from the pancreas and preventing diabetes. Fermentation and germinating of cereal seeds are of biosynthetic methods for GABA production. This study aimed to investigate the production of GABA enriched yogurt by using of Lactobacillus sakei and brown rice malt extract. In this regard, brown rice malt extract was added to low-fat milk in 0, 50,75 and 100 ml quantities and set yogurts were produced after addition of skimmed milk powder and inoculation of commercial yogurt starters and Lactobacillus sakei. Then the concentrations of GABA, phenolic compounds, amino acids, the antioxidant capacity, and sensorial characteristics were evaluated.
According to the results, yogurts that were produced by brown rice malt extract contained GABA. The highest GABA content (5.62 mg/100 g d. w) was observed in yogurt with 100 ml brown rice malt extract. Using brown rice malt extract and Lactobacillus sakei caused significant increasing (p≤0/05) of phenolic compounds and their antioxidant capacities in yogurt samples compared to control. In amino acid profile analysis, glutamic acid showed the highest concentration and lysine was the highest among essential amino acids. In sensory evaluation tests, the sample with 50 ml brown rice malt extract, had the highest overall acceptability. Regarding the results, production of GABA enriched functional yogurt containing phenolics and antioxidant compounds by using brown rice malt extract and fermenting with Lactobacillus sakei and general yogurt starter cultures is feasible.
 

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Lentil is one of the most important proteinous plant sources in the world. There is also some reports on the effect of germination on increasing of legume’s nutritional value. So the aim of this study is investigation on the effect of malting on γ- aminobutyric acid (GABA) content as a functional non proteinous  4 carbon amino acid with therapeutic properties and biological effects, the concentration of free and bound phenolic compounds, DPPH radical scavenging capacity and the Fe content in lentil. All of the measurments were performed on Kimia and Gachsaran Iranian lentil flour cultivars at ungerminated (control) and germinated (24 and 48 h) forms. According to the obtained results, generally malting caused significant (p<0.05) increase of GABA content at both cultivars, whereas decreased the Fe concentration. Measuring the free and bound phenolics content indicated the unsignificant effect of malting one free and bound phenolic compounds of Kimia cultivars (p≥0.05) while caused the significant decrease of these compounds in Gachsaran cultivar(p<0.05). Also in general, malting decreased DPPH radical scavenging capacity in both cultivars. Regarding to the  results, malting process can be introduced as a suitable and cost benefit approach for increasing of GABA concentration in lenil specially in kimia cultivar and using it on formulation of functional food products.

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Encapsulation is a process to protect bioactive compounds against unfavorable environmental conditions in order to increase their stability and bioavailability. Regarding the existence of bioactive compounds in grape pomace and flaxseed oil, the aim of this research was to encapsulation of grape pomace (Vitis viniferae cv. Rash (and flaxseed oil with different ratios of maltodextrin and gum tragacanth (1:1, 1:2, 2:1) using a spray drier and evaluation of the quality properties of obtained microcapsules. The produced microcapsules were analyzed in terms of microcapsulation yield, solubility and humidity contents, total phenolic contents, antioxidant activity, the interaction between wall and core materials and microstructure. According to the results, there were no significant differences between the microcapsules in terms of humidity and solubility contents (P<0.05). The highest microencapsulation yield, total phenolic contents and antioxidant activity were observed in the microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth. While the spherical shape was observed by scanning electron microscope for all of microcapsule samples, the microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth had a more compact and homogeneous structure. FT-IR analysis also confirmed the creation of new interactions between the wall and core materials of the obtained microcapsules. The results of the present research showed that using maltodextrin and gum tragacanth as wall material in an equal ratio (1:1) had a proper performance in order to microencapsulation of grape pomace and flaxseed oil.