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Updated: Jan 21, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
Published on: October 18, 2019
Loading lime by-product into derivative cellulose carrier for food enrichment
Rana Afkhami1, Mohammad Goli1, Javad Keramat2
1Department of Food Science and Technology, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.
Abstract:
The objective here is to enrich orange juice through encapsulated lime by-product extract (LBE) through freeze-drying, in order to increase lime by-product consumption, in addition to increasing nutrition value of orange juice. The properties of both the LBE and microparticles are measured. The total polyphenolic compound (TPC) was measured to be 34.5 ± 0.5 (mg gallic acid/g LBE). The obtained value of encapsulation efficiency (EE) was within the 55%-70% range. The encapsulation method was satisfactory. The particle size is within 10-21 μm range, and differences between all treatments were statistically notable (p < 0.05). The lack of melting peaks in the thermal profiles by differential scanning calorimeter (DSC) of microparticles confirmed that hesperidin was well embedded in the polymeric cover. According to the sensory evaluations of orange juice which was enriched with LBE microparticles, the bitter taste was not perceived in some treatments.
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