Iranian Food Science and Technology Research Journal

Abstract In this study formation and properties of o/w emulsion stabilized by a mixture of sodium caseinate (2, 5 and 10 wt %) and non-ionic emulsifier Tween 80, sorbitan mono-9-octadecenoate, (0, 0.5, 1 and 1.5 wt %) were investigated at various pH values(3, 5 and 7) and calcium ion concentrations (0, 0.2, 0.4 and 0.6 wt%). Emulsion samples were prepared by using a sonicator with a nominal power output of 750 W and an operating frequency of 20 kHz. Sonication of samples was carried out in a temperature-controlled chamber at a constant temperature of 20 ºC and the highest acoustic power available for 3 minutes. The results showed that increasing the concentration of sodium caseinate and Tween 80 generally reduced the size of droplets, although it was observed that Tween80 adversely affected the size of droplets at higher concentration under acidic conditions. Moreover, pH and calcium ion significantly affected the diameter and specific surface area of droplets (p

Abstract Thymus vulgaris is a plant from Lamiasceae family. The antimicrobial activities of T. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. In this research the antimicrobial effect of different concentration (0, 0.1, 0.2, 0.4%)of Thymus vulgaris extract was studied on Salmonella enteritidise PT4 presence mayonnaise at two different temperatures (4oC and 25oC) during storage time. This test was evaluated as a completely randomized factorial design with 3 replicates and the models were shown using RSM. The results showed that the antimicrobial effect of T.vulgaris extract was higher for the mayonnaise kept at 25oC. This effect increased with increase in concentration of extract. These concentrations of T.vulgaris extract didn’t have any unfavorable effect on the sensory parameters in mayonnaise. Keywords: Mayonnaise, T. vulgaris extract, Salmonella enteritidise, Modeling

Abstract Edible coating can provide effective protection for fresh fruits. In the present paper we use an edible coating based on whey protein concentrate (WPC) and four different levels of rice bran oil (0, 0.2, 0.4, and 0.6 g/100ml) to maintain the quality of kiwifruit (A. deliciosa). We have tested and compared the following postharvest storage quality conditions of coated groups and a control group in four subsequent weeks: weight loss, color parameters (L*, a*, b*), texture changes, titratable acidity, soluble solids content, and sensory attributes. Coating application reduced the weight loss in kiwifruits. Our results indicate also a significant difference in the soluble solids content and a non-significant difference in titratable acidity between the control and coated kiwifruits after 4 weeks of storage at 8°C. Moreover, our results show that kiwifruits coated with whey protein concentrate-based coatings had higher L*, and lower a* than the uncoated kiwifruits. Our coated kiwifruits received higher scores than the control samples in sensory evaluations. Coating reduced texture loss up to 5% with respect to the control samples depending on the rice bran oil contents. Keywords: Kiwifruit, Edible coating, Whey protein concentrate, Rice bran oil, Shelf-life

Abstract The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (TS). High methoxyl Pectin was added to the drinks at concentrations of 0.25 and the samples were evaluated for physical and sensory properties and serum separation. Results showed that protein content, viscosity and instability of samples were increased by increasing of soy milk in formulation. And total solid was effective on increasing of viscosity and stability. Results suggested that use of soy milk in level of 30% with 6/5 % total solid can produce beverages with appropriate content of protein, viscosity and stability. Keywords: acidified milk drink, soymilk, High methoxyl Pectin, stability, total solid, sensory properties

Abstract The aim of this study was comparative evaluation of Iran scientific output in the field of food science and technology with five countries including Ireland, Turkey, Egypt, Argentina and Malaysia during 1990-2010 in the Web of Science. The number of indexing scientific outputs in this database show that Ireland, Argentina and Turkey ranked sequentially. Articles have the largest share of scientific output in all six countries. Number of citations show that Argentina and Ireland have received the most number of citations. U.S.A. has the most collaboration with all six countries to produce scientific output in food science and technology area .Applied chemistry is the subject area that had the most cooperation with food science and technology in all of the studied countries. Keywords: Scientific Outputs, Food Science And Technology, Web of Science (WOS), Iran, Ireland, Turkey, Egypt, Argentina, Malaysia

Abstract The effect of xanthan and Qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. Incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the Mixing tolerance index (MTI), dough development time (DDT), gelatinization temperature (GT), viscosity, dough stability and quality of wheat flour. Addition of xanthan and Qodume shirazi seed gum increased the water absorption, viscosity and dough stability. In contrast, MTI and GT decreased with increase in gum concentration. DDT remained statistically unaffected by all the levels of gum. There was increase in softness of bread with increase in the level of these gums up to 1%. Hardness values indicated that the breads containing xanthan gum was softer than the one with Qodume shirazi seed gum. However, Qodume shirazi seed gum could also improve these qualities so that it could be used as a new source of hydrocolloid in bread. Keywords: Bread, Gum, Alyssum homolocarpum seeds, Rheology, Hardness

Abstract To extract protein concentrate from tomato processing wastes, the chemical composition of different parts of tomato processing wastes including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by alkali extraction and acid precipitation. To propose the optimal condition for obtaining the maximum protein yield, we performed alkali extraction by using NaOH in 20-70ċ and 8-12 degrees of pH. Next, acid precipitation was performed with HCl in 3.3-5.5 degrees of pH. After determining the protein concentration and dissolved protein mass in extract, the optimal condition was obtained at the room temperature (25-27 ċ) and pH=12. The maximum protein yield of tomato processing waste, tomato seed, and tomato oil extracted seed was achieved in the pH of 3.9, 4.1, and 4.1, respectively. The effect of heat treatment during acid precipitation on protein yield and two functional properties including water absorption and oil absorption capacities of protein concentrates were studied at the temperature over the range of 25-100ċ. Results showed that the highest protein precipitate is obtained at higher temperatures. Moreover, the most protein percentage of both tomato processing waste and tomato seed is given in the room temperature while that of tomato oil extracted seed is achieved at the temperature over the range of 70-85ċ. In addition, by increasing the temperature in acid precipitation stage, the water and oil absorption of protein concentrates is increased. Keywords: Tomato processing wastes, Alkali extraction, Acid precipitation, Maximum protein yield, Functional properties

Abstract The objective of this study was evaluating the effectiveness of encapsulated nisin in liposoms in contrast to free nisin in control of Listeria monocytogenes ATCC 19117 in Feta cheese during its ripening. The size of the nano-encapsules with nisin was around 103-150 nm and of the nano-encapsules without nisin was of approximately 101-143 nm. Addition of 500IU/g nisin to cheese resulted into 0.57, 4 and 3.7 log reduction in viable cells, respectively in free nisin, nano-encapsulated nisin (formulation 1) and nano-encapsulated nisin (formulation 2) at the end of four weeks ripening. In addition, changes in pH during this period of time was also affected by the form of addition of nisin, it was significantly different from liposomal nisin formulations(p

Abstract Banana is one of the most important tropical fruit from commercial and industrial point of view. This fruit is an extremely perishable fruit which can not be preserved using freezing process. Therefore, drying is the most promising method. Conventional air drying is energy intensive and consequently expensive method. Pre-treatments can be used to reduce the initial water content or to modify the fruit tissue which will result in higher yield with lower costs. In this research, the effect of osmotic dehydration and ultrasonic pre-treatment variables prior to air drying of bananas, including the type of solution (Glucose, Sucrose), time of immersion in osmotic solution (30, 45, 60 min), solution concentration (Brix 30 and 50), ultrasonication time (10, 20, 30 min) on water loss, solid gain, shrinkage, effective diffusivities and color in the process were studied. Results showed that the highest rate of water loss and solid gain and also the lowest rate of shrinkage were obtained in both pre-treatments when 50% glucose concentration was applied. The results indicated that unlike ultrasonication, osmotic pretreatment had a significant effect on color parameters of dried bananas. Keywords: Banana, Drying, Image processing, Osmotic dehydration, Qualitative characteristics, Ultrasound

Abstract Recently great afford have focused on the production of food and beverages which are rich in phenolic and antioxidant components. The epidemiology investigations have proved that the regular Composition of food and beverages are richer in phenolic and antioxidant components can strongly decrease the cardiovascular disease. This was done after the preparation of components such as soymilk mixed with sour cherry and barberries juice. In this research, the DPPH free radical method bas been used in order to analyses the antioxidant activity, Folin-Ciocalteau and pH differential method were to estimate the amounts of phenolic compounds and antioxidant and anthocyanin . Also the amount of vitamin c was estimated by standard method which is used for fruit juice . The data's were analyzed by SAS software . The maximum scavenging capacity of radical DPPH wsa seen in sample (20 %soymilk and 80% juice ) with the average of 41. 88 %SC (ppm) ,85. 5 mg/100ml of anthocyanin content,10. 12 mgGAE /gr dry extract phenolic contents and 4. 192 mg/100ml of vitamin c were reported which showed reduction in order samples . corrolational researches shows appositive and significant relation ship between the phenolic contents and anthocyanin and vitamin c of compound and their ability in neutralization of DPPH radical.

Abstract Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ethanol at 60°C for 5 seconds was studied. In these conditions, treating with 10 ml/kg enzyme concentration at 90 minutes effective time resulted in maximum extraction of lycopene (279.5 mg/100g oleoresin) while for samples treated with pectinase and ethanol, maxmum extraction was 160.87 mg/100g olearesin. Also lycopene extraction yield from 100 g sample was 0.113609 and 0.089478 mg respectively. Totally in this study it was shown that pectinase treatment without ethanol treatment for extraction of lycopene is better in tomato waste.

Abstract In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical properties as increase in gum and WPC resulted moisture and protein content to increase but pH to decrease however carageenan was not affected. The physical properties of mozzarella cheese changed significantly (P ≤ 0.05) as increase in gum and WPC resulted meltability to increase although carrageenan had largest share of this effect. Increase of carrageenan resulted free oil formation to increase but increase of WPC was not significant. Length of stretch was not affected by carrageenan although increase of WPC decreased it. Carrageenan content did not effect on color, aroma and taste but score of texture and overall acceptance increased. WPC decreased score of color, aroma and taste but texture improved. The overall acceptance of treatments that have greatest amounts of carrageenan plus moderate amounts of WPC was higher than others. Finally the review of mixture experimental design results show that best low fat mozzarella cheese will produce with composition of 0.2% of carrageenan and up to 1% of WPC as fat replacers.

Abstract This study was carried out to evaluate the chemical compoition of Alosa Caspia and results compared with Clupeonella engrauliformis which is a common fish catch among Clupeonella and Clupeidae spp in Caspian sea . Results showed that the amount of fat, protein, ash and dry matter in Alosa was higher than Clupeonella. The fatty acid composition showed that the EPA was very high in Alosa that show this fish is rich source of omega-3 fatty acid. Then the effect of salting method on moisture and salt content Alosa Caspia were evaluated. The salting methods including traditional (common in north reigon), brining with two salt concentration (saturated and 20% w/w brine) followed by two drying methods (sun and oven drying at 30°) were used. The texture changes during salting showed that salt absorption and water loss was different in different salting method and was higher in traditional salting method. These samples had the lowest moisture at the end of salting, but showed the highest moisture at the end of drying.

Abstract Protein hydro-lysate was prepared from Gold striped sardine (Sardinella gibossa) by Papain. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design and anti-oxidative activity was the dependent variable. Results of the total determination coefficient, adjusted R2 and predicted R2 indicating the validity of prediction model and the experiment error was very small. An enzyme activity to substrate ratio (X1), 2%; time (X2), 30 minute, and temperature (X3), 45 °C were found to be the optimum conditions for a higher DPPH free radical scavenging activity (64.5%), using Papain. According to amino acid analysis results and chemical score, methionine and Isoleucine were the limiting amino acids in the hydro-lysate. The protein hydro-lysate tends to be a functional additive in food industries.

Abstract In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability was evaluated during 60 days storage at -18 °C . Also Fructo-oligosaccharide as a prebiotic compound was used for producing frozen yoghurt in different levels (0%, 0.4% and 0.8% (w/w)). The viable cell number in free state in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide was 3.8×109 cfu/ml, 3.5×109 cfu/ml and 3.8×109 cfu/ml and after 60 days of storage these numbers were decrease to 2×107 cfu/ml, 2.2×107 cfu/ml and 2.2×107 cfu/ml respectively. Whereas in encapsulated state, the viable cells in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide these numbers was 7.5×109 cfu/ml, 8.9×109 cfu/ml and 9.8×109 cfu/ml and after 60 days, these numbers were decreased to 2.13×109 cfu/ml, 2.5×109 cfu/ml and 2.9×109 cfu/ml.The results indicated that encapsulation of L. acidophilus could significantly (p

Abstract In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.

Abstract In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase enzyme, Bentonite and polyvinyl poly pyrolidone) for producing kiwifruit juice with stable clarity. For this purpose, effect of Pectinase enzyme (2-8 g/kg), Bentonite (200-350 g/Ton) and polyvinyl poly pyrolidone (70-110 g/100 lit) on viscosity, turbidity, clarity and total phenolics compound of kiwifruit juice was investigated. For each response a second order polynomial model was developed using a multiple linear regression analysis. Results showed that R2 for viscosity, turbidity, clarity and the total amount of phenolics were more than 0.90. The statistical analysis indicates that viscosity, turbidity and clarity (P

Abstract The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad and Quchan (10 samples from each city). The result showed that from 50 raisin samples, 44 samples (88%) were contaminated with fungi. The lowest and highest level of fungal contamination were observed in Quchan and Kashmar, respectively. Aflatoxigenic potential of fungi that isolated from contaminated samples were evaluated using Coconut Agar Medium and under UV light (365 nm). It is observed that 29 samples (65.9%) had Aflatoxigenic fungi. The presence of aflatoxin was confirmed by high pressure liquid chromatography. No sample had greater AFB1 levels than the maximum allowed levels (5 ng/g) in raisins accepted by ISIRI (Institute of Standards and Industrial Research of Iran). Although the amount of AFB1 in raisin varieties produced in Khorasan Razavi Province, does not appear to create a serious public health problem at present, because of Percapita consumption of raisins in Iran (22 kg/year) it is necessary to consider it as a serious health problem.

Abstract Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased linearly with frying time (R2 > 0.98). The canola oil containing the BKO (especially 0.1%) was significantly capable of increasing oxidative stability. The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the BKO to resist the TGP and oxTGM formations was near to that of the TBHQ, whereas the ability of the BKO to resist the DG and FFA formations was better than that of the TBHQ.

Abstract Removing of ions from different water and waste water is one of the most important of nanofiltration potential for different aims, such as softening of potable water, remove of heavy metal ions and purification of waste water to reuse. In this study nanofiltration was used to remove of the most important ions (Na+, K+, Ca2+, Mg2+, SO42-, Cl-) in sugar beet press water to reuse of this stream. Effect of operating parameter (temperature and pressure) and concentration on performance parameter of membrane filtration (flux, fouling and rejection of compounds) was investigated. The results shown that increasing of temperature result in increasing of flux and fouling and decreasing of ions rejections and increasing of Trans membrane pressure result in increasing of flux, fouling and ions rejections. Also, the results shown that increasing of brix result in increasing of fouling and decreasing of flux and ions rejections

Abstract The objective of this study was to evaluate lactic flora identification in fresh (one-day) and ripened (90-day) Koozeh cheese samples as one of the raw milk cheeses. In first step, in order to isolate the different genera of Lactic acid bacteria (LAB), selective and differential (corresponding) media were used as follow: MRS for lactobacilli and pediococci, MRS+ vancomycin for leuconostocs, M17 for lactococci and KAA for enterococci. Totally, 48 single, purified colonies were selected and identified using confirmatory, biochemical and phenotypic tests down to the genus level. Lactobacilli (33.33%), lactococci (12.5%), pediococci (2.08%), enterococci (47.91%) and aerococci (4.16%) were determined as the most abundant genera. At last, carbohydrate fermentation profile using API 50 CH and API 20 STREP kits was used for identification down to species level. Finally, following species were identified: Lactobacillus. plantarum, Lb. brevis, Lb. lindneri, Lb. helveticus, Lb. delbrueckii ssp. delbrueckii, Lb. pentosus, Lb. fermentum, Lactococcus. lactis ssp. lactis, Enterococcus. faecium, Ent. faecalis, Ent. avium, Ent. durans and Aerococcus. viridans. In fresh cheese, the Lactococci and lactobacilli genera were predominant but in ripened cheese the enterococci replaced them. Predominant species in fresh cheese were as follow: Lac. lactis ssp. lactis (44.44%) and Lb. plantarum (22.22%) but Ent. faecium (43.58%), Lb. brevis (12.82%) and Ent. faecalis (7.69%) constituted the major part in ripened cheese. We can mention that these predominant lactic acid bacteria play an important role during ripening and also flavor production in raw milk cheeses like Koozeh. So, more precise identification is very necessary using culture- based molecular and culture- independent methods down to strain level.

Abstract In this study, Response Surface Methodology (RSM) was used to optimize osmo-dehydration of orange slice. Effect of osmotic solution temperature in the range of 30 to 60 °C, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, water loss to solid gain ratio and brix change were investigated by Central Composite Design (CCD). Applying response surface and contour plots optimum for osmotic dehydration were found to be at temperature of 30 °C, immersion time of 229.2 minute and sucrose concentration of 65%. At this optimum point, water loss, solid gain, WL/SG ratio, moisture content (dry base) and brix difference were found to be 30.316 (g/100 g initial sample), 13.51 (g/100 g initial sample), 2.45, 2.77 % and 15.79, respectively. The result of artificial neural network indicated that the perceptron neural network with one hidden layer is able to anticipate the dehydration characteristics. This network predicted solid gain and moisture content with 5 neuron per hidden layers with R2 values of 0.937 and 0.959, respectively and brix difference and water loss with 30 neuron per hidden layer with R2 values of 0.961 and 0.942, respectively.

Abstract The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that addition of SSL caused an increase in the crumb and crust L* and cell density. The a*, b*, average cell size and porosity of bread crumb decreased by increasing SSL. PG had increasing effect on b* of crumb and decreasing effect on L* of crust. However, no significant difference (p ≥ 0.05) was observed in a* and b* of crust. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL and 0.5 g/100g of PG could be a proper improver gel to achieve the best characteristics.

Abstract SMP was substituted by WPC in four levels for preparing reconstituted milk. Two ropy and one nonropy starter cultures was used for Doogh preparation. Yield stress, viscosity, consistency index and pseudoplastic behavior of Doogh increased by increasing WPC content. Results showed that WPC increased colloidal particles dimension and constructed a network which led to a decrease in Doogh phase separation (%32 at the highest level of WPC) during storage. Starter type had no effect on the Doogh stabilization. It does not have any effect on the studied physical properties in the presence of WPC, as well. Adding WPC to milk leads to improve of physical properties and stability of Doogh but using EPS producing starter cultures requires further studies in this field.

Abstract Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.In this study, the possibility of baker's yeast production in three cultures of date , raisin , enzymatic hydrolyzed whey and molasses as a control was investigated.Also, the total amount of biomass, consumption of sugar, strength of levy and kinetic's parameters of growth in all mediums were determined.For enriching the mediums, yeast extract and pepton were used in order of 3.5 and 7%, respectively. Fermentation process carried out during 12 houres and the temperature is maintained constant to 30 C° .Agitation was of 150 turns per minutes and ventilation fixed at 2 V.V.M .According to the results,maximum and minimum amount of biomass were 93.33 and 81.35 g/l that they related to date and whey, respectively.The consumption of sugar except whey which had the lowest level, in other cultures had no significant difference.The highest yield (0.35g/g) is observed in date but the lowest yield was 0.32 g/g in whey. Also, the baker's yeast which growed in raisin extract, had the highest value in strength of levy.