Introduction The purpose of this study is to examine the effects varying proportions dried-orange-albedo and dried-apple-peel powders in edible coating films for falafel balls on their subsequent oil uptake sensory properties when used during deep frying oil. Methods Coating solutions 3%, 5%, 7% w / v either orange albedo or apple-peel powder were prepared heated 90°C 5 min, after which they co...

Castor oil was first noted to have oxytocic properties by ancient Egyptians. Derived from the castor plant Ricinus communis, castor oil may possess properties that are useful are in post-term pregnancies This study was performed at Khatam-Alanbia, hospital in shoushtar city in 1381.In this clinical trail 80 pregnant women, who had indication for induction of labor at term were randomly assigned...

The objective of this study was to examine the influence of tragacanth gum concentrations on physical and mechanical properties of beverage emulsions formulated with arabic gum and orange oil. Beverage emulsions are oil-in-water emulsions and used to enhance juice-like appearance, to provide flavor and deliver functional ingredients (omega-3 fatty acids) to the beverages. Stability of beverage ...

The Asian citrus psyllid, Diaphorina citri Kuwayama, is the insect vector of the pathogen causing huanglongbing. We selected three botanical oils to evaluate behavioral activity against D. citri. In laboratory olfactometer assays, fir oil was repellent to D. citri females, while litsea and citronella oils elicited no response from D. citri females. In choice settling experiments, D. citri settl...

BACKGROUND & OBJECTIVES Apoptosis is considered as a major defense mechanism of the body. Multiple pathogens induce macrophage apoptosis as a mode of immune evasion. In earlier studies, n-3 polyunsaturated fatty acids (PUFA) have been reported to be protective against neuronal apoptosis and neuronal degeneration, seen after spinal cord injury. In this study, we tried to evaluate the role of n-3...

Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer shell around the oil droplets was achieved at a specific pH (close to 4.0) and the payload of oi...