Food Technology
Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri
Abstract
Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green ...
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Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil) from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) . Ionic liquid microemulsion in water was considered as a new solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction, 5x, 12.5x and 20x solvent ratios were used for the sample and compared with the control sample.The best method and conditions for astaxanthin extraction and the best source for extractionby using solvents and the highest amount of astaxanthin were determined and ratios of solvent to sample 5 times, 12.5 times and 20 times and in order to analyze the results and compare the average SPSS software was used , comparison based on highest amount of extracted astaxanthin was measured with a spectrophotometer. The content of total carotenoids, percentage of astaxanthin recovery, DPPH radical scavenging activity were other tests that were performed to check the extracted astaxanthin. According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at a temperature of 27.1 degrees Celsius. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p < 0.05). According to the results obtained from the extraction of astaxanthin from two sourcesof shrimp and gammarus , shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a 12.5 times ratio of solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by astaxanthin extracted using ionic, oily and organic solvent compared to synthetic antioxidant BHT showed that antioxidant activity increases with increasing concentration of astaxanthin, but this increase was always lower than BHT.In general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources.
Food Biotechnology
Elham Rouhi; Alireza Sadeghi; Seyed Mahdi Jafari; Mohammad Abdolhoseini; Elham Assadpour
Abstract
< p >Introduction: Evaluation of probiotic and antifungal properties of lactic acid bacteria (LAB) isolated from fermented substrates has great importance in order to provide microbial cultures for fermentation industries. Among the fermented foods, dairy products play the main role as carriers ...
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< p >Introduction: Evaluation of probiotic and antifungal properties of lactic acid bacteria (LAB) isolated from fermented substrates has great importance in order to provide microbial cultures for fermentation industries. Among the fermented foods, dairy products play the main role as carriers of probiotics. Meanwhile, non-dairy fermented foods have been rarely studied in order to isolation and characterization of their probiotic microorganisms. Sourdough as a mixture of flour and water is a proper fermented ecosystem to isolate probiotic and antifungal LAB. Besides their desired health, probiotics must become active in the consumer''s gastrointestinal tract without any adverse effect. These bacteria can be used as starter, adjunct or preservative cultures to produce different fermented foods. Furthermore, antimicrobial metabolites of the LAB have also numerous potential applications as bio-preservatives in food and/or medical technologies. < p > < p >Materials and methods: In the present study, after continuous back-slopping process, predominant LAB was isolated from fermented quinoa. Then the LAB isolate was identified using PCR amplification of its partial 16S rDNA gene. Subsequently, probiotic properties of the LAB including its resistance to low pH and bile salt, antibacterial effects, aggregation potentials, antibiotic susceptibility and haemolytic activity were investigated. Antifungal effect of the LAB on Aspergillus niger was also determined using overlay bioassay. Finally, the one way analysis of variance (ANOVA) with the least significant difference (LSD) post hock (at p < /em> < p >Results and discussion: Sequencing results of the PCR products led to the identification of Enterococcus hirae as predominant LAB isolated from quinoa sourdough. Sourdough fermentation depends on the several technological and environmental factors and therefore, different types of these complex stressful ecosystems have their specific microflora with unique properties. The LAB isolate had proper survival after continuous pH and bile treatments. Resistance to low pH and bile salt is not sufficient to predict the survival of the probiotics in the actual conditions of the gastrointestinal tract. However, these properties are necessary for assessment of viability and activity in this situation. Furthermore, the highest antibacterial activity of the LAB was observed against Bacillus cereus among the studied food borne indicator bacteria. The effect of crude cell free supernatant (CFS) obtained from LAB isolate on indicator bacteria was significantly (p < /em>
Sanaz Ghassemi; Seyed Mahdi Jafari; Morteza Khomeiri; Elham Assadpour
Abstract
Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic ...
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Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic interactions. The nanoparticles are able to carry, protect, and increase their bioavailability of food-drug materials. Hence, in this study, the Nano complexes of pectin- whey protein concentrate, as a carrier of orange peel oil, were produced and the features of prepared Nano complex solution with various concentrations of whey protein (4, 6 and 8%), pectin (0.5, 0.75 and 1%) and different values of pH (3, 6 and 9) were studied. The Viscosity, stability and color (index L *) of the treated designs, done in a response surface methodology, were examined. The results showed that whey protein 4% and pectin 1%( with a pH of 3 and 9) had the lowest and highest stability respectively. Also this treatment with a pH of 3 showed the highest viscosity as well as the highest L *. The lowest viscosity was achieved by whey protein 6% and pectin 0.75% with a pH of 3, and because of the unbalanced compound, the complex did not form and a phase separation occurred. The lowest L * was obtained by whey protein 4% and pectin 0.5% with a PH of 9. Ultimately, whey protein 4% and pectin 1% with a PH of 3 were selected as the optimum sample because of formation the strong and suitable complex. Particle size and zeta potential measurement of optimum sample, were 160 nm and -0.53 mV respectively.
Mohammad Ganjeh; Seyed Mahdi Jafari; Mehrdad Niakosari; Ali-Mohammad Tamaddon; Yahya Maghsoudlou
Abstract
Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common ...
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Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common methods to reduce or prevent these kind of problems, is microencapsulation of valuable compounds in some materials which can protect them against environmental conditions, and enabling them to controlled release from trapped compounds at specific time and place. Orange peel oil, contains some important bioactive compounds such as limonene that is used in a variety of beverages, foods, cosmetics, pharmaceuticals and chemicals. D-limonene is the main constituent of orange peel oil, because it makes an 80-95% fraction of the orange peel oil volatile compounds, depending on fruit variety. In addition to its technological characteristics (flavor), D limonene can stop or delay the initiation of cancer. It can also be used as a safe alternative to antimicrobial compounds. Nevertheless, technological limitations (hydrophobic structure, high reactivity, sensitivity to oxidation and volatility) often avoid suitable use of this compound as a dietary supplement. Polysaccharides are among of the basic materials which are applied more in this field. Several factors such as cheap and easy access, having active groups interacting with hydrophobic and hydrophilic compounds, biodegradation, biocompatibility and relatively high thermal resistance, have turned them to be superior to lipid and protein carriers. One of the most important polysaccharide compounds existing in nature, is starch. It can be used as a carrier in encapsulation processes with different purposes, having advantages such as inexpensive, non-toxic, capable of recrystallization, the ability to form film and complex and resistant to various degrees of enzymatic hydrolysis. Spatial configuration of amylose is changed in the presence of ligands such as iodine and linear alcohols, resulting in a left-handed helix which can trap ligands within or between curvatures derived from glucose connections. One of the major structures which is created in the interaction of amylose and lipophilic substances, is known as V-amylose structure. V-amylose is a left-handed helix with an inner hole which ligands can be placed within it. The aim of this study was to determine the effectiveness of amylose in nanoencapsulation of limonene as a bioactive compound with desirable sensory characteristics using a thermo-mechanical stress.
Materials and methods: Based on the analysis of pure limonene samples (Sigma-Aldrich) as well as samples used in this study, more than 92% of examined sample comprised of D-limonene. In order to prepare amylose nanoparticles containing limonene, 0.1 molar solution of potassium hydroxide (Merck, Germany) was prepared in deionized water and then high amylose corn starch (HACS) (Sigma-Aldrich (St. Louis, MO, USA) with 70% amylose was added to it in the ratios of 2: 4% while stirring continuously for 30 minutes at 80°C. Limonene was then used in the ratios of 5: 10% of HACS was added to the suspension and stirring continued for 1 minute. Initial suspension has been processed by using ultrasound system (Model UP100- Hescheler Company, Germany) with 100 W power and frequency of 30 kHz for 9 and 18 minutes. The viscosity of amylose suspensions containing nanoparticles with different formulations was measured by using a capillary viscometer (Schott-Gerate-Capillary-Viscometer-525-00- Germany). Size and zeta potential was measured by using dynamic light scattering (DLS) and Nanotrac Flex In-situ Particle Size Analyzer devices and Microtrac ZETA-check determined. The morphology of nanoparticles was studied using a scanning electron microscopy (TESCAN-Vega3- Czech Republic). Microencapsulation efficiency and loading efficiency were determined by using spectrophotometry.
Results and Discussion: In all formulations, particle sizewere less than 50 nm. Starch granules were exposed to cavitation stress by applying the ultrasonic process .The constant formation of bubbles creates a mechanical impact with high energy on starch granules during bursting. Fast impingement of fluid to granule surfaces, hitting particles to each other as well as resistant of the granules against fluid stream cause breaking of starch particles into nanoparticle scales. The highest amount of zeta potential was related to the sample which had the highest starch and limonene concentration. Amylose concentration had the main effect on zeta potential changes. Electrostatic charges can be the main reasons for the higher zeta potential in samples with 4% amylose concentration. More increasing in surface active agents of amylose, namely ionized hydroxyl groups of glucose molecules leads to increasing in surface charge, and results in zeta potential. The most impact on solutions viscosity is related to amylose concentration. Generally, increasing the amylose concentration leads to increasing the solution viscosity, in other side, with ultrasound treatment, the amount of this index was reduced and the solution became more fluent. Microencapsulation and loading efficiency values ranged between 28-82% and 0.38-1.63% respectively. The limonene concentration had the most impact on the efficiency in various formulations. At similar treatments with %4 amylose concentration and 9 min sonication period, by increasing the amount of limonene from %5 to 10, microencapsulation and loading efficiency were increased from %31 to %82 (%62 growth) and from 0.52 to 1.41 (%63 growth) respectively.
Mohammad Ganjeh; Seyed Mahdi Jafari; Mohammad Hoseinnejad
Abstract
Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food ...
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Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food fortification is defined as addition of one or more essential nutrients at levels higher than naturally presence in food products. The World Health Organization estimates that at least 1 of every 5 people in the world suffer from lack of iodine, zinc, iron, folic acid, calcium, vitamin A and B. The aim of this study was to evaluate the changes in physicochemical, textural and sensory properties of iron and zinc enriched yogurt during the shelf-life period and to assess the extent and the effect of these supplements on these properties.
Materials and methods: To perform enrichment, milk was divided into seven parts: 3 containers for fortification with iron, 3 containers for fortification with zinc and 1 container as the control sample. Fortification with iron and zinc was performed by concentrations of 20, 40 and 60 mg per kg of milk (according to the daily requirement of iron and zinc). The samples were then transferred into the container of 100 grams which were incubated at 45 °C, and after reaching the pH of 4.4 to 4.5, they were transferred to cold storage at 4 °C. To investigate the effect of enriching on the produced yogurt properties, the samples were evaluated after a period of one, seven and fourteen days. The syneresis of yogurt samples was determined by Salvador and Fiszman (2004) method, with slight modification. Water holding capacity was determined by centrifuge (Hettich Universal 320R - Germany) as reported by Sahin et al (2008) with slight modification. The acidity of the yogurt samples was measured by Kim and Lee (2002) method based on the percentage of lactic acid. Sensory characteristics of our samples in terms of taste, odor, color and texture and overall acceptability were evaluated by 12 Panelists (6 males, 6 females, 45- 21 years) by using a five-point hedonic test. Texture analysis was performed using Texture Analyzer (Brookfield Model CT3 Texture Analyzer – USA) based on Supavititpatana et al (2008) method.
Results & discussion: Syneresis of product decreased from 0.24 to zero in yogurt samples containing iron and from 1.20 to 0.81% in zinc treatments. Increasing the storage time in the presence of iron causes a sharp decrease in the amount of the syneresis up to zero. The main reasons for syneresis in fermented products include high incineration temperature, low total solids and inadequate storage temperature. The water holding capacity of the product was shown a relatively increase over time and the highest amount was observed in the treatments containing high concentrations of iron during the early days of storage, while at the same high concentrations in the final days of storage, the lowest water holding capacity was observed, which could be due to the adverse effect of the storage time on this factor. The viscosity increased over time, and the rate of increase in the early days was far higher than the final days (in both iron and zinc treatments). In iron and zinc treatments respectively, water holding capacity increased from 50.08 to 55.50, and 43.57 to 55.47 % and viscosity from 855.55 to 961.11, and 677.78 to 833.30 mPa s. By analyzing data obtained from texture analyzer, important properties such as firmness and springiness increased and the lowest cohesiveness and the highest adhesiveness were observed in the middle of storage time. Both iron and zinc treatments increased the hardness of the product compared to the control samples and the amount of this increase in iron containing yogurt samples was slightly higher than that of zinc. In both treatments, there was a significant decrease in the product adhesion force compared to the control sample. In contrast, the highest continuity of product was observed in the middle days of the storage period.The highest levels of flavor were detected on the seventh day of storage, and changes in the zinc and iron content of the products were almost ineffective in the desirability or taste loss, and only control samples were evaluated with a little higher flavor than other treatments. Sensory properties were not significantly different (P
Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar
Abstract
Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods ...
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Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods including solvent extraction is faster, safer and cheaper. In the oil extraction process, the preparation of the seeds is a substantial stage for obtaining oil with high quality and efficiency. Microwaves are electromagnetic waves that have a frequency ranged from 300 MHz to 300 GHz with corresponding wave lengths ranged from 1 mm to 1 m. On the other hand the artificial neural network as a powerful predictive tool in a wide scale of process parameters has been studied on an industrial scale in this research in order to achieve a simple, rapid, precise as well as effective model in the oil extraction of Nigella sativa L seed.
Materials and Methods: In the present study Black Cumin seeds after preparation including cleaning and passing resistance of the samples in front of air and moisture were stored in a plastic bag until the day of experiments. Then, they have been pre-treated with microwave within different processing times (90, 180 and 270 S) and powers (180, 540, and 900 W). Afterwards, seeds’ oil was extracted by screw rotational speed levels approach (11, 34 and 57 rpm). Different selected parameters including extraction efficiency, oil acidity value, color and oxidative stability were determined. To predict the alterations trend, the artificial neural network (ANN) design in MATLAB R2013a software was used.
Results and Discussion: According to MSE and R2 values obtained in this study, feed forward neural network with transfer function sigmoid hyperbolic tangent and Levenberg- Marquardt learning algorithm with topology of 3-10-5 (input layer with 3 neurons– a hidden layer with 10 neurons – output layer with 5 neurons) were selected as the optimal neural network with R2 more than 0.995 and MSE equal to 0.0005. Also, the results of the optimized and selected models were evaluated and these models with high correlation coefficients (over 0.949), were able to predict the changes' trend. According to the complexity and multiplicity of the effective factors in food industry processes and the results of this research, the neural network can be introduced as an acceptable model for modeling these processes. By determining the activation function in neural networks which was a function of sigmoid hyperbolic tangent in this study and also, with having the amounts of weight and bias, the connections created by the neuro-fuzzy model can be extracted. By defining this simple created mathematical equation, in computer software such as Excel, we can have a useful, simple and accurate program for predicting the desired parameters in the process of oil extraction by using microwave pre-treatment. Due to high accuracy of neural model we can trust the prediction of these models with high confidence, and this model can be used to optimize and control the process, which can lead to saving in energy and time, and on the other hand, can create a better final product.
Adel Dezyani; Aman Mohammad Ziaiifar; Seyed Mahdi Jafari; Mohammad Ghorbani; Alireza Sadeghi Mahoonak
Abstract
Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The ...
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Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The process involves spraying finely atomized solutions into a chamber where hot dry air rapidly evaporates the solution leaving the spray-dried particles. Spray-dried powders can be stored at room temperature for prolonged periods without compromising the powder's stability. Powders are cheaper to transport and easier to handle in manufacturing plants. Spray-dried powders are economical to produce compared to other processes, such as freeze-drying. Spray drying has many applications, particularly in the food, pharmaceutical and agrochemical industries. The conversion of high value food materials, such as fruit and vegetable extracts, into particulate form is not easy due to the presence of a high proportion of low molecular weight sugars in their composition which lead to the problem of stickiness. The particles stick to one another, to the dryer and to cyclone walls and remain there, forming thick wall deposits, while very little product comes out at the dryer's exit. This might lead to low product yield and operating problems. In general, the stickiness causes considerable economic loss and limits the application of spray drying on foods as well as on pharmaceutical materials. In order to reduce stickiness, different solutes have been used as carriers and coating agents for the spray drying. Some examples of these are Arabic gum, maltodextrins, starches, gelatin, methyl cellulose, gum tragacanth, alginates, pectin, silicon dioxide, tricalcium phosphate, glycerol monostearate and mixtures of some of them. Of these additives, maltodextrin offers a good compromise between cost and effectiveness. It has been found that it contributes to the retention of some food properties, such as nutrients, color and flavor, during spray drying and storage. On the other hand, the feed flow rate, the inlet and outlet air temperatures, atomizer speed, feed concentration, feed temperature and inlet air flow rate are important factors that have to be controlled in a spray drying process. Tomato paste is a typical example of a product that is very difficult to be spray dried due to the low glass transition temperature of the low molecular weight sugars present.
Materials and methods: This study was carried out to evaluate the effect of inlet air temperature of dryer (120, 150 and 180 °C) and concentration of drying aid or carrier agent of maltodexterin along with whey protein concenterate ratio of 4 to 1 (25, 37.5 and 50% w/w) on the quantitative and qualitative properties of tomato paste powder including moisture content, bulk density, solubility, powder morphology, amount of lycopene, and production efficiency. Response surface methodology was used to choose optimum conditions of the powder production process.
Results and Discussion:the results revealed that the production efficiency (not significant) and solubility (significant) were increased with increased higher inlet air temperatures of dryer; however, at these conditions moisture content (significant), bulk density (not significant) and amount of lycopene (significant) in the powder were decreased also higher concentrations of carrier agent increased the production efficiency, solubility and amount of lycopene in the powder; however, moisture content and bulk density of powder were decreased.
Conclusion: Optimal conditions in order to achieve maximum production efficiency, solubility, the amount of lycopene and the lowest moisture content of powder, bulk density were achieved at inlet temperature of 150°C and carrier agent concentration of (w/w) 50%.
Elham Sadati gol afshani; Seyed Mahdi Jafari; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mohammad Ganjeh
Abstract
Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts ...
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Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts as a semipermeable layer so the water moves across the membrane from an area of high water potential (low solute concentration) to an area of low water potential (high solute concentration), meaning the driving force for water removal is the concentration gradient between the solution and the intracellular fluid. During osmotic dehydration, osmotic solute is absorbed by food materials and has undesirable effects on water removal, nutritional and organoleptic properties. Use of coating improves the osmotic processing. Best factor for evaluation of coating material is performance ratio (WL/SG). So a coating should reduce solid uptake without negative effects on water removal.
Materials and methods: The apples (Golden delicious) used in this study were purchased from a local market in Mashhad (Iran) and stored at 4-6°C before processing. The sucrose (99.9%, Fariman sugar company, Iran), carrageenan (kappa type, Negin Khorak Pars Company, Iran), carboxy methyl cellulose (sandros, Japan) and calcium chloride (Dr. Mojallali Lab., Iran) were also used. In this work, apple cubes were single and double coated in three concentrations (0.5, 1 and 1.5% w/w) of carboxy methyl cellulose (CMC) and carrageenan solution and dehydrated osmotically in different concentrations (30, 45 and 60˚ BX) of sucrose solutions.
Results and Discussion: The results of this study indicated that increasing coating solution concentration from 0.5% to 1.5% decreased water loss. Also the water loss increased when the number of coating layers and the concentration of osmotic solution increased (from 30 to 60 ˚ BX). Generally, water loss and solids uptake in the samples coated with carrageenan was higher and lower than their CMC counterparts, respectively. The solids uptake in the samples coated with CMC increased by increasing the number of layers, osmotic solution concentration (from 30 to 60˚BX) and coating solution concentration (from 0.5 to 1.5%). The solids uptake increased and decreased with increase in layer number and coating solution concentration (from 0.5% to 1.5%), respectively. Increasing the osmotic solution concentration up to 45 ˚ BX increased solids uptake but, more increasingly did not have a significant effect on it. Finally, it cannot be said strictly that one coating type would facilitate osmotic process or not. It depends on various process factors. Among the 36 treatments studied in this research, the single coated samples with 1% carrageenan treated in 60 ˚ BX sucrose solution and the single and double coated samples with 0.5% CMC treated in 45 ˚ BX sucrose solution were the best, as they had 50% higher performance ratio than control (uncoated) sample.
Afshin Faridi Esfanjani; Seyed Mahdi Jafari; Elham Assadpour; Habibollah Mirzaee
Abstract
Introduction: Controlling and targeting release of bioactive compounds have a key role in improving their functional properties such as antioxidant and anti-disease activities. Encapsulation is one of the best methods for protection and controlling release of bioactive ingredients. Indeed, in this process, ...
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Introduction: Controlling and targeting release of bioactive compounds have a key role in improving their functional properties such as antioxidant and anti-disease activities. Encapsulation is one of the best methods for protection and controlling release of bioactive ingredients. Indeed, in this process, protection and controlling release of ingredients as core materials are performed by surrounding of them via variety of wall materials. Emulsions are most popular encapsulation systems that are classified in variety types such as single layer emulsion, multi-layer emulsion, doubleemulsion, and etc. Hydrophilic bioactive compounds can be loaded in inner aqueous phase of water in oil in water (W/O/W) double-emulsions. The stability of doubleemulsions is low due to presence of two interfaces in them.Applying a thermodynamically stable W/O emulsion (e.g., micro-emulsion) as a primary emulsion and using of complex biopolymers as emulsifier and stabilizer in outer phase of doubleemulsions can improve their stability (Dickinson, 2011; Boyer et al, 2012).Saffron bioactive compounds include crocin, picrocrocin, and saffranal are widely used for a variety of functional and healthy goals in food and pharmaceutical industries. These compounds have many different functions, including anti-carcinogenic, anti-oxidant, anti-depressant, anti-apoptotic, anti-tussive, anti-nociceptive, anti-inflammatory and anti-thrombotic properties (Moraga et al, 2004).In the present study, our main goal was kinetically evaluated release of crocin, picrocrocin and saffranal from inner phase to outer phase of doubleemulsion during 22 days storage by Zero order, Fist order, Higuchi, and Hixson-Crowell.Materials and method: Saffron was provided from Torbatheydariyeh farms, Khorasan-e-razavi, Iran. Sunflower oil and sodium azide were purchased from FRICO (Sirjan, Iran) and Sigma-Aldrich (St. Louis, USA), respectively. Whey protein concentrate (80% protein) and sorbitanmonooleate (span 80) were obtained from Sapoto cheese (USA) and Merck (Germany), respectively. Maltodextrin was obtained from Qinhuangdao starch Co. (DE 16-20, China) and citrus pectin with a degree of methyl esterification of 71.1% and galacturonic acid >65% was purchased from MP biomedical (Netherland). All other chemicals used in this study were of analytical grade.For extraction of crocin, picrocrocin and saffranal, a total of 10 grams of saffron sample was macerated in 150 mL of water in a glass bottle, covered with aluminum foil (to prevent direct exposure to light), and was placed in an incubator shaker (Kavooshmega, Iran) for 24 hours at 30oC. Then, this solution was homogenized (10000 rpm for 10 minutes, HeidolphSilentcrusher, Germany) for maximum extraction of saffron compounds. Finally, the extract was filtered under vacuum by using a Whatman No. 1 (11 mm) filter paper, and kept in the freezer at -18oC prior to any examination. ISO/TS 3632 procedure (2003) was used for the measurement of saffron compounds. The doubleemulsions were prepared in two-step:(a) Frist, primary W/O micro-emulsions were produced by two formulations: 60:30:10% and 62:33:5% of sunflower oil, span 80, and saffron extract, respectively. (b) Then, the W/O micro-emulsions was gradually added into the outer aqueous phase contains why protein concentrate (WPC)/maltodextrin or WPC/pectin/maltodextrin while blending by a homogenizer (12000 rpm for 5 minutes at 10oC, HeidolphSilentcrusher, Germany) and then these coarse emulsions were further emulsified using mentioned homogenizer (15000 rpm for 8 minutes at 10oC). All doubleemulsions were composed of 25% primary emulsion and 75% outer aqueous phaseDroplet size of doubleemulsions after one day and 22 days storage weremeasured using Zetasizer (Malvern Instruments, Worcestershire, UK).The released components in the outer aqueous phase were measured by evaluation of encapsulation efficiencyof the ratio of crocin, picrocrocin, and saffranalat a specific time:E (%) = 100- (C2×100/C1) (1)Where C2 is the percentage of crocin, picrocrocin and saffranal in outer aqueous phase and C1 equals to the percentage of compounds in inner aqueous phase.C2 is a released into outer aqueous phase relative to the total amount present in the outer aqueous phase if all compounds were released (M ∞).The viscosity of emulsions was measured using a programmable viscometer (model LVDV -II + Pro, Brookfield Engineering Laboratories, USA) and by a ULA spindle.The released are kinetly evaluated by Zero order, Fist order, Higuchi, and Hixson-Crowell.The experiments were all carried out in triplicate. The collected data were analyzed by one-way ANOVA; the means were compared by the Duncan's multiple range tests at the 5% level through SPSS version 21 (IBM, USA).Results and Discussion: As shown in fig. 1, the droplet size of produced W/O micro-emulsions were lower than 200 nm. In fact, these droplets are water droplets containing bioactive compounds of saffron dispersed within oil phase that surrounded with Span 80 (Fig. 2).Also, it was found that by increase of saffron extract (from 5% to 10%) as dispersed phase in W/O micro-emulsions, droplet size and poly-dispersityindex (PDI) weresignificantly (P< 0.05) affected (Table. 3).As shown in table. 4, crocin, picrocrocin, and saffranal had a same release trend, but the release rate of crocin was lower than saffranal and picrocrocin. As regard to R2, SSE, and RMSE from kinetic modeling in table. 5, the firstorder was a best model for release of crocin, and zero order was a best model for release of picrocrocin and saffranal. Also, kinetic date of release showed that the high release of crocin, saffranal, and picrocrocin was observed by increasing the dispersed phase content of primary W/O micro-emulsion and also it was found that WPC/pectindelayed the release of encapsulated ingredients more than single WPC (Table. 5). Indeed, the using of complex biopolymers as the external binary film of doubleemulsions causes a resistance to release for inner compounds (Dickinson, 2011).As shown in fig. 3, the viscosity of doubleemulsions stability with WPC/pectin complex was higher than doubleemulsions stabilized by only WPC. This can confirm the higher stability of stabilized doubleemulsions with complex biopolymers (Olivieri et al, 2003).
Hasan Ghiasi; Shahrokh Jebraeili; Seyed Mahdi Jafari; Yahya Maghsoudlou
Abstract
In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared ...
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In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared with the results of the device were investigated and optimized. The results showed that the factors affecting the photography which werw found to be just the background color and light setting of camera would have the most significant effect on software colorimetery and white background and indirect illumination were the best conditions. significant difference was observed between software and instrumentally colorimetry after optimization the effective factors on photography also relationships used in the conversion were not careful enough. Therefore in consideration of the difference between physical characteristics of foods surface with a color chart (used to optimize the imaging conditions) it is necessary for optimization a software colorimetery system to use the regression between software and device colorimetry results of test foods.
Somayeh Rezai Erami; Seyed Mahdi Jafari; Morteza Khomeiri; Houman Bayat
Abstract
The aim of this study is extraction of phenolic compounds from walnut leaves of touyserkani variety with two extraction methods (traditional method and with microwave assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, ...
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The aim of this study is extraction of phenolic compounds from walnut leaves of touyserkani variety with two extraction methods (traditional method and with microwave assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, methanol (80%) and ethanol (50%) extracts in different times was determined. At the next stage, effect of methanol extract on retarding of oxidation of soy oil was assessed. All of extracts showed antioxidant activity in a concentration-dependent way. In MAE, methanol extract had highest total phenol whose content is 89.15 ± 0.25 mg/g. the ethanol extract presented highest activity in radical-scavenging activity (EC50 = 27.90 µg/ml), reducing power assay (EC50 = 93.26 µg/ml) and antioxidant activity assay (EC50=68.23 µg/ml). Also extract at 1000 ppm could control oxidation of soy oil and this extract was effective than all of synthesis antioxidant in retarding oil oxidation Hence we can present walnut leaves as a potential source of phenolic compounds and natural antioxidant.
Asra Talei; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Seyed Mahdi Jafari; Mehran Alami
Abstract
Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional ...
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Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional properties of tomato seed flour. The functional properties studied included water absorption capacity, oil absorption capacity, emulsification, foaming capacity and solubility. Isoelectric point of sample was around pH 4, while the highest solubility was observed around pH 12. The lowest value for all functional properties was observed at isoelectric point, which can be due decreased protein solubility at this point. Emulsion and foam properties of tomato seeds were desirable and therefore it can be used in some food formulation. Tomato seeds had some essential amino acid like phenylalanine, glutamic acid, aspartic acid, lysine and tryptophan.
Keywords: Tomato seed, Chemical properties, Functional properties, Amino acids profile
Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
Abstract
In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. ...
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In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. Salt concentration of 0.5 M did not have a significant influence on emulsifying capacity but higher concentration (1.0 M) reduced this capacity significantly (P
Soheil Amiri; Mehran Alami; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak
Abstract
In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results ...
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In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results showed that the highest amount of beta-glucan belonged to EHDS4.The purity of HW extracted beta glucan was more than that of acidic method. Results of color measurements showed that HW extracted beta glucan was lighter than that of acidic method. while beta-glucan concentrated extracted by acidic method showed higher than redness values. HW extracted beta glucan was also superior to that of acidic extracted beta-glucan in terms of foaming ability, viscosity, and water binding capacity. Results of rheological studies showed that HW extracted beta- glucan had higher flow behavior index and higher consistency coefficient in compare to acidic extracted beta-glucan. It was also found that the power law model was more suitable to predict the flow behavior of beta-glucan solution. Texture analysis of beta- glucan concentrates showed that HW extracted beta-glucan had superior hardness, gumminess, and adhesiveness than that of acidic extracted beta-glucan. From the results, it was found that the beta- glucan extracted by HW method is more suitable to be used in food formulation and functional food production.
Keywords: beta-glucan, hull-less barley, physicochemical properties, rheological properties, textural properties
Seyed Mahdi Jafari; Morteza Khomeiri; Mehran Alami
Abstract
The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p
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The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p
Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
Abstract
In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point ...
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In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point of all the samples were determined as about pH=4 but other than lentil, the remaining samples had a second isoelectric point. Red bean flour had the maximum water holding capacity (146.15%) and the influence of pH and ionic strength on the samples were similat in terms of water holding capacity. An increase in salt concentration led to a decrease in water holding capacity. Regarding oil absorption capacity, red bean flour had the highest capacity (92.1%) and lentil flour had the lowest one (80.45%).
Keywords: Legumes, Functional properties, Protein solubility, Chemical composition
Maryam Alipour; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Seyed Mahdi Jafari
Abstract
The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep ...
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The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep fried in frying oil (Palm olein) at 160, 175 and 190 ºC. In order to evaluate the effect of frying time on oil uptake, potato strips coated with 1% Carrageenan were fried for 1 to 10 minute, then oil uptake has been measured. Results showed that Carrageenan as a hydrocolloid coating, reduced oil uptake in fried potato products compare with control samples. Coating potato slices with 1% Carrageenan led to significantly reduction in oil uptake (p
