Food Technology
Zohre Ganjeh-Soltanabadi; Rezvan Shaddel; Younes Zahedi
Abstract
IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer ...
Read More
IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer and antioxidants activities. Despite all the mentioned benefits, due to the vulnerability of phenolic compounds to the environmental conditions and their low bioavailability in the digestive system, efforts have been made to encapsulate them with nanoniosomes. Encapsulation of polyphenolic compounds with nanoniosomes is an effective way to increase their stability and bioavailability as well ashinder their undesirable taste and smell. Niosomes are class of bi-layered structure formed by hydration of non-ionic surfactant, cholesterol or other amphiphilic molecules. This structure has two hydrophilic and hydrophobic properties, so it has the ability to be encapsulated with different solubility. Fortification food with polyphenols promotes community health. Therefore, the aim of this research was to produce nanoniosomes containing polyphenolic compounds, and to determine their important physical and chemical properties.Materials and MethodsIn this research, four polyphenol-loaded nanoniosomes were prepared using Span 60 and Tween 80 surfactants with a ratio of 3:1, and cholesterol with the concentration of 0, 10, 20 and 30 (mg/140 mg surfactant) as F1, F2, F3 and F4 treatments respectively. Physicochemical properties of the polyphenol-loaded niosomes (particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE)) were analyzed, and the formulation with the best characteristics was selected based on having the smallest size, less PDI and the highest EE. The selected formula was analyzed for morphology (scanning electron microscope (SEM)) and probably interactions (Fourier transforms infrared spectrometry (FTIR)). Additionally, the ability to preserve polyphenolic compounds as free or inside the nanonisomes during the storage period of 60 days was investigated. Further, the in vitro release of polyphenol from niosomes (gastric and intestinal simulated fluid) was also evaluated. The experiment was performed as completely randomized design (CRD) and the obtained data were analyzed with one-way analysis of variance (ANOVA).Results and DiscussionResults indicated that the effect of using different amounts of cholesterol on the average particle size (Z-average) of nanonisomes was significant (p<0.05). With increasing cholesterol up to 20 mg (F1 to F3), the Z-average decreased, but with further increase to 30 mg (F4), the Z-average increased. Different concentrations of cholesterol showed significant influence on the PDI of nanonisomes. The minimum value was observed for F3 (20 mg cholesterol) and the maximum for F4. The incorporation of cholesterol in the nanonisomes decreased the zeta potential (p<0.05), dedicated an increased electrostatical stability of the particle, and the values were in the range of -50.35 to -65.36 mV. The value of EE was in the range of 88-95%, and F3 treatment had the maximum EE. Based on particle size, PDI, zeta potential and EE, F3 was selected as the best nanoparticle for other assays. According to the FTIR results, there was no change in the spectrum of nanonisome (F3) containing polyphenol peaks, and the polyphenols were properly enclosed in the nanonisomal vesicles without changing its nature. SEM results also showed vesicles with a uniform and appropriate structure. Nanonisome (F3) containing polyphenol was more stable than the control sample (polyphenol) during 60 days of storage at ambient temperature, which indicated the higher potential of nanonisomes to preserve the polyphenolic compounds during storage. The release behavior in the simulated digestive system (gastric and small intestine media) indicated a diffusion-based release system, and the Kopcha model was the best model to describe the release behavior of polyphenol from the fabricated niosomes in the simulated digestive environment.ConclusionAccording to the results of this research, it is concluded that nanoencapsulation of polyphenols as a rich source of antioxidant properties inside the nanonisomes can be an effective strategy to maintain their nutritional value. These nanonisomes can be utilized to produce functional foods, and the effects of their addition on the physico-chemical properties of a model food can be investigated.
Food Technology
Masoumeh Salamatian; Younes Zahedi; Rezvan Shaddel
Abstract
Introduction Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability ...
Read More
Introduction Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability of phenolic compounds in the environmental conditions as well as their bitter or astringent taste has created challenges for the use of these compounds in the food industry. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. Encapsulation using nanoliposomes seems to be an appropriate technique to overcome these issues. Nanoliposomes are the nanometric version of liposomes. Liposomes are spherical particles composed of lipid molecules (mainly phospholipids) that tend to accumulate in polar solvents such as water in the form of bilayer membranes. Encapsulation with liposomes is an effective way to preserve the intrinsic properties of bioactive compounds during storage and production of foods fortified with them, as well as a physicochemical barrier against prooxidant agents such as free radicals, oxygen and UV. Materials and MethodsMaterials: Capparis spinosa fruits, were collected from subtropical regions of Ilam province (Iran). Folin ciocalteu, gallic acid and tween 80 from Merck (Germany), cholesterol and phosphatidylcholine from Sigma- Aldrich (Germany) were obtained.Methods: The extract was obtained from capparis spinosa fruit powder using ultrasonic bath (Backer, vCLEAN 1- L6, Iran). The phenolic content was measured by folin ciocalteu method. Nanoliposomes containing capparis spinosa extract were prepared in ratios of 60- 0, 50- 10, 40- 20 and 30- 30 w/w lecithin- cholesterol. Then, particle size, PI and zeta potential were measured by DLS (Horiba, Japan) at 25 oC. After calculating the encapsulation efficiency using its corresponding equation, the investigation of possible reactions between capparis spinosa extract and phospholipids was performed using FTIR at a frequency of 400- 4000 cm-1. In order to observe shape and morphology of nanoliposomes loaded with capparis spinosa extract by field emission scanning electron microscopy (FESEM), a drop of sample was poured on the laboratory slide, dried at ambient temperature and then, the sample was coated with gold layer using an ion sputtering device. The stability of the samples was evaluated by visual observation of phase separation and the release rate of phenolic compounds encapsulated in nanoliposomes at ambient temperature over a period of 60 days. Results and Discussion The amount of phenolic extract was 6.328 mg of GAE/g dry sample. The average particle size (Z- Average) was in the range of 95.05 to 164.25 nm. Increasing the cholesterol concentration resulted in enhancement of particle size of nanoliposomes. The particle size distribution was in an acceptable range of 0.3 to 0.5 (PI 0.5). The PI of the cholesterol-free nanoliposomes was maximum and significantly higher than that of the others. Addition of cholesterol increased zeta potential from -60.40 to -68.55. Higher zeta potential values indicate a higher and long term stability of the particles. Also, cholesterol led to an increase of encapsulation efficiency (EE). The stability of phenolic compounds loaded in nanoliposomes was affected by cholesterol during storage time via reducing fluidity and permeability of liposomal membrane. Presence of cholesterol also inhibited the membrane rupture and any changes into it. Results of FTIR showed interactions between wall constituents of nanoliposome and capparis spinosa extract, and confirmed successful loading of the extract within nanoliposomes. Images of FESEM were in agreement with DLS results regarding particle size and particle size distribution.Conclusion This study indicate that the nanoliposomes have potential applications in improvement of the shelf life of nutraceuticals, stability of cosmetic materials and drug delivery systems. The phenolic compounds of encapsulated extract showed good stability within two months of storage at room temperature. The results showed that the problem of instability of phenolic compounds, which leads to their limited commercial application, can be solved by encapsulation.
Mahsan Irajifar; Mohammad Javad Varidi; Mehdi Varidi; Younes Zahedi
Abstract
Introduction: Camel carcasses has lower fat content in comparison with cow, moreover, camel meat has relatively higher polyunsaturated fatty acids and lower cholesterol contents (Kadim et al., 2009a & 2006). However, calcium amount of camel meat is greater than that of cow, and its lower consumption ...
Read More
Introduction: Camel carcasses has lower fat content in comparison with cow, moreover, camel meat has relatively higher polyunsaturated fatty acids and lower cholesterol contents (Kadim et al., 2009a & 2006). However, calcium amount of camel meat is greater than that of cow, and its lower consumption is partly related to this issue. With increasing demand of camel meat, more attention has been paid to the quality and chemical composition of it. Acid marinade can be used through the diffusion of the solution and its propagation over time as an extensive method to improve the meat tenderness (Yusop et al., 2010). Lactic acid is often used in the meat industry as an antimicrobial during carcass slaughter. In addition, lactic acid can improve meat tenderness (Hinkle et al., 2010). The aim of the present study was to determine the influence of lactic acid and sodium chloride on textural and sensory properties, also and proteolysis pattern of biceps femoris muscle of camel.
Materials and Methods: Six 4 to 7 years old camels were transported to the slaughterhouse in Mashhad (Iran). Slaughtering and dressing of camels were carried out according to Islamic methods. All chemicals and reagents in the experiments were of analytical grade and purchased from Merck and Sigma-Aldrich companies. Biceps femoris muscle was used as an experimental material, cutting into 2×2×5 cm3 pieces, and laid in lactic acid solutions (0, 0.5, 1, and 1.5% v/v, all accompanied with 2% w/v NaCl) at a ratio of 1 to 4 (meat to marination solution) within plastic bags. Marination process was carried out for 0, 24, 48, 72 h at 4 °C. The meats were then removed from the marinade and dried lightly. After that, moisture, ash, protein and fat contents of the meat were specified by AOAC (2002). Shear force was measured by TA.XT plus texture analyzer (Stable Micro Systems, UK) provided with a Warner-Bratzler shear force blade method in order to evaluation of meat tenderness (Byrne et al., 2000). Myofibrillar fragmentation index (MFI) was determined as described by zahedi et al. (1393). Sarcomere length was measured with the method of Botha et al. (2007). One-dimensional gel electrophoresis was determined as described by zahedi et al. (1393). Collagen content was specified by AOAC (1993). Sensory properties including color, texture, flavor, juiciness and overall acceptance were performed using a 5-point structured hedonic scale (Hoffman et al., 2006 & 2008). One-way analysis of variance (ANOVA) was used to determine the significant differences between treatments using SPSS software (version 19). Duncan’s multiple range test was used to compare the means.
Results and discussion: Acid concentration and marination time had a significant effect (p <0.05) on sarcomere length. It was likely due to the fact that the addition of acid led to increase in pure positive charges on myofibrils and cytoskeletal proteins. As a result, more repulsive forces were generated between the protein molecules of myofibrils. Eventually, myofibrils swelling caused distancing Z lines from one another, and increasing the sarcomere length (Ke et al., 2008). The results of analysis of variance showed that the concentration of lactic acid had a significant effect on MFI (p<0.05), and MFI value was less than zero at 0% concentration, however, it was non-significant in relation to the time (p> 0.05). The higher MFI values of the marinated samples may be due to the proteolysis of myofibrile proteins using D-cathepsins which activated at acidic pH (range 3-6). Meat samples marinated in the highest concentration for 72 h showed the lowest WBSF (p<0.05). The tenderising mechanism of acid marinades was believed to be including weakening of structures due to swelling of meat, increasing proteolysis by cathepsins, and conversion of collagen to gelatin at low pH during cooking (Berge et al., 2001; Offer & Knight, 1988). The retention time and acid concentration did not have a significant effect (p> 0.05) on the collagen amount of lactic acid treated samples. It was likely that low acid concentration, although affecting some of the parameters, is not suitable for degradation of connective tissue (Hinkle et al., 2010). Sensory analysis showed that tenderness of the samples marinated at with 1.5% acid received the highest score (p<0.05), which was consistent with the instrumental results. Acid concentration significantly affected (p<0.05) total acceptance of the samples. Higher levels of acid can be used for marinating without adversely affecting the consumer acceptance. Results from SDS-PAGE showed that number of seven bands on gels, on average, were belonged to intact proteins, and other bands were considered as peptides which resulted from proteins proteolysis, especially heavy proteins. Also, time had non-significant effect on band area of myosin heavy chain (p>0.05), while, acid concentration had a significant effect on the area of this protein (p<0.05). The band area of proteins C, α-actinin and actin proteins enhanced as a function of acid concentration and marination time (p<0.05).
In conclusion, we can claim that lactic acid and sodium chloride can be used as an effective acidic marination to improve biceps femoris muscle of camel meat. This method can be advice as a trick for tenderizing camel meat in household consumptions, restaurants and also meat industry, thereby increasing demand for camel meat in order to gain further healthy benefits of it.
Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi
Abstract
Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response ...
Read More
Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response surface methodology. Temperature (25–85°C), pH (3–9) and water to seed ratio (50:1-50:4) were the factors investigated. Results showed that temperature was major factor in the extraction yield, whereas water to seed ratio and pH had minor effects on the yield. The maximum and minimum yields were 18.95% (conditions: temperature= 85 °C, water to seed ratio = 31.3 and pH= 6) and 6.35% (conditions: temperature = 25 °C, water to seed ratio= 31.3 and pH= 6), respectively. The optimal conditions were obtained at the temperature of 60 °C, water to seed ratio of 48.9 and pH of 3 in which predicted value for the extraction yield was 11.84%. The rheological properties of the mucilage, extracted at the optimal conditions, were investigated as a function of concentration at three levels of 3, 4 and 5% w/v, and shear rate ranged from 14 to 300s-1. Mucilage dispersions showed non-Newtonian shear-thinning behavior at all studied concentrations. The Power law model well described the rheological behavior of the mucilage solutions with high determination coefficients (R2>0.99). The flow behavior index (n) varied in the range of 0.30 to 0.36. The consistency coefficient (k) was in the range 6.13-17.81 Pa.sn. Overall, Plantago major L. seed mucilage could be attended as a new beneficial source for use as a food thickening agent.
Younes Zahedi; Nasser Sedaghat; Babak Ghanbarzadeh
Abstract
Novel edible emulsified films were made using pistachio globulin protein (PGP) and palmitic fatty acid at concentrations of 2, 4, and 6 % w/w protein by Tween-80 and homogenization technique. Addition of palmitic acid to the PGP filmogenic solution resulted in great reduction of WVP in the emulsified ...
Read More
Novel edible emulsified films were made using pistachio globulin protein (PGP) and palmitic fatty acid at concentrations of 2, 4, and 6 % w/w protein by Tween-80 and homogenization technique. Addition of palmitic acid to the PGP filmogenic solution resulted in great reduction of WVP in the emulsified films (37-40 %). Concentration of palmitic acid did not create significant difference (P>0.05) among WVP of the emulsified films. The WVP decreased as function of palmitic acid concentration. Water solubility of PGP films was 44.8 % and slightly decreased in the emulsified films. Oxygen permeability of the emulsified films were lower than the PGP films, but the differences were not significant (P>0.05). Tensile strength and elongation at break of the emulsified films were diminished as a result of palmitic acid addition. Incorporation of palmitic acid led to produce the opaque films, which opacity increased as function of palmitic acid concentration. Glass transition temperature (Tg) was determined by differential scanning calorimetry. The Tg of the PGP film revealed at 127.19 °C and was not affected by palmitic acid.
Keywords: Pistachio globulin protein, Palmitic acid, Gas permeability, Elongation, Tensile strength
Seyed Mohammad Ali Razavi; Younes Zahedi; Hadi Mahdavian Mehr
Abstract
Due to medical and dietary properties of the Plantago Major L. seed, it is necessary to know engineering properties in order to design post harvest equipments. Engineering properties of Plantago Major L. seed was determined only at the moisture content of 7.98% dry basis, because of it produces mucilaginous ...
Read More
Due to medical and dietary properties of the Plantago Major L. seed, it is necessary to know engineering properties in order to design post harvest equipments. Engineering properties of Plantago Major L. seed was determined only at the moisture content of 7.98% dry basis, because of it produces mucilaginous components when it is soaked in water. The average of length, width, surface area, sphericity, perimeter, roundness and aspect ratio were determined 778.9 m, 514.8m, 29.6344 × 104 m2, 0.996, 1874.8 m, 0.620 and 1.53 respectively by means of image processing technique. The average thousands seeds mass, bulk density, true density and porosity were 147 mg, 701.8 kg/m3, 1283 kg/m3 and 45.3% respectively. Coefficient of friction was measured on the 5 surfaces of plywood, rubber, glass, fiberglass and galvanized sheet and the average value were 0.51, 0.46, 0.36, 0.35 and 0.33 respectively. Angle of emptying repose and angle of filling repose were 36.1˚ and 18.1˚ respectively and terminal velocity was determined 1.86 m/s.
Keywords: Plantago Major L. seed, Dimensions, Density, Angle of repose, Coefficient of friction
