Sodeif Azadmard Damirchi; Razagh Mahmodi; Mahood Sowti Khiabani; Majid Shirmohammadi
Abstract
Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of ...
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Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of this plant has been used as an indigestion, tonic, toothache and astringent. In addition, fruits of P. Khinjukare used as edible wild fruits in form of roasted or salted nuts. There are reports on extract obtained from wild pistachio. It has been shown that the extract is rich source of phenolic compounds and other antioxidant compounds. Oil obtained from wild pistachio also has high content of essential fatty acids which can reduce and prevent from different diseases. Extracts obtained from the wild pistachio tree has also been used in pharmaceutical and cosmetic industries. However, there is no scientific report on qualitative properties of wild pistacia species khinjuk. Therefore, the aim of this research was to study the chemical and nutritional composition hull and core of wild pistacia species khinjuk.Materials and Methods: The Pistacia Khinjuk was collected during flowering stage from Southwest of Iran (KouhgiloyeBoyerahmad province) and identified by the Herbarium. Separate tests were performed on the hull and core of wild pistachio. First, the fruit hull was isolated from its core and then they were crashed and their core was separated. Moisture, oil, protein and ash content and pH of the hull and core of the fruit were determined. The hull and core of fruit were used for oil extraction. The hull and core were powdered and their oil was extracted by hexane. For fatty acids profile, extracted oil samples were methylated and obtained fatty acid methyl esters were analyzed by gas chromatography. Also, the extracted oil stored for three month at room temperature, and every thirty day peroxide value (PV), acid value (AV) and chlorophyll content were determined. PV and AV were determined by titration methods. Chlorophyll content was determined by spectrophotometer. Extract of the dried hull and core of fruit were obtained with percolation in ethanol and its total phenol content and DPPH free radical scavenging activity were determined. Phenolic content was determined using folinciocalteu method. Also, the extracts were added at percentages of 1, 2 and 3% to the rapeseed oil and extracts antioxidant properties were evaluated by rancimat.Result and discussion: Analysis showed that hull has more oil and ash content and lower protein content than core. Hull oil content (84%) was two times more compared to the core of the fruit (47%), but core protein content (7%) was almost twice compared to hull protein content (3%). The results showed that the percentage of major fatty acids in hull and core of fruit was oleic acid 33% and 41.2%, linoleic acid 10.6% and 21.5%, alpha-linolenic acid 6% and 3.1%, palmitic acid 17.2% and 11% and palmitoleic acid 13.1% and 3.1%, respectively. Results showed that oil extracted from hull and corehave high content ofmonounsaturatedand polyunsaturated fatty acids with relatively high amount of essential fatty acids. Total phenolic content of hull and core of the fruit were 25.6 and 6.3 mg gallic acid per 1 gram of dried sample, respectively. This results show that hull is a rich source of phenolic compound which can be important from nutritional point of view. Peroxide value and acid value increased during 4 month storage significantly. Increase in PV was higher in oil obtained from hull than core oil. Increase in PV can be result of fatty acid oxidation which is affected by several factors such as fatty acid composition, antioxidant content, peroxidant content and storage condition. AV of oil extracted from hull was higher than oil obtained from core. AV was increased in oils obtained from core and hull, but increases in hull were higher. Increase of AV can be result of hydrolyses of triacylglycerols which produce free fatty acids.Chlorophyll content was higher (7 times) in oil obtained from core compared with oil obtained from hull. Oil obtained from core had green color because of high chlorophyll content. Chlorophyll content reduced significantly (P≤0.01) during storage. It should be mentioned that chlorophyll content is an important factor in oil oxidative stability because chlorophyll act. as a sensitizer and enhance oil photoxidation.Evaluation of oil stability by rancimat showed that highest rapeseed oiloxidative stability was obtained by addition 3% of hull extract. Hullextract was more effective onfree radicalscavenging(88%) than core(75%).Hull of wild pistachio in comparison to its core has more phenolic content, therefore more antioxidant activity is also is expected. Phenolic compounds can act as antioxidant and make oils more stable against oxidation. Conclusion: According to suitable fatty acid composition and total phenol content, wild pistachio need more attention in people’s diets as a cheap and useful nut.
Samira Tizchang; Mahood Sowti Khiabani; Reza Rezaeemokaram
Abstract
Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation ...
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Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation of antimicrobial peptides into nanoliposomes may offer a potential alternative to protect antimicrobials, enhancing their efficacy and stability for food applications. In first stage of this research, Response Surface methodology was used for optimization of nanoliposomes produced by heating method. A central composite design (CCD) consisting of 18 experimental run with three independent variables: phospholipid concentration (2-30 mM), stirring speed (500-1360 rpm) and processing time (30-90 min) were used and their effects on size of nanliposome were evaluated.In the next stages, stability of nanoliposomes was investigated during 2 month. The optimum operating conditions obtained from the quadratic form of RSM model for particle size were phospholipids 30 (mM), stirring speed 930 (rpm) and process time 90 (min). The results of stability indicated that samples in the range of 400 to 500 nm were stable up to 2 month (P > 0/05) but samples larger than 500 nm were unstable during 2 month but stable up to 1 month(P> 0/05).
Nasrin Jamshidi; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani; Ali Akbar Entezami
Abstract
Cellulose nanocrystal (CNC) is a type of nanomaterial which is produced by partial hydrolysis of cellulose and elimination of its amorphous regions. CNC has several advantages such biodegradability and safety toward human health. In this study, CNC was produced from cotton linters and methods such transmission ...
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Cellulose nanocrystal (CNC) is a type of nanomaterial which is produced by partial hydrolysis of cellulose and elimination of its amorphous regions. CNC has several advantages such biodegradability and safety toward human health. In this study, CNC was produced from cotton linters and methods such transmission electron microscopy which were used for confirmation of nanoscale size production of cellulose crystals. Due to the disadvantages of pure starch films, in the present research, for improving the properties of plasticized starch-PVOH films, from nanoparticles CNC and TiO2 are used together, then effects of nanoparticles and glycerol determined on physical properties by response surface methodology (RSM). CNC and GLY showed significant linear effects on ultimate tensile strength (UTS) of nanocomposit and there were significant interaction effects between TiO2 and CNC, and also between GLY and TiO2. The optimum levels of TiO2, CNC and GLY for obtaining maximum UTS were as 0.118, 0.6 g and 1.06 ml, respectively. In addition, the TiO2 concentration had linear and quadratic effect on the contact angles of bionanocomposites and optimum levels of TiO2, CNC and GLY for obtaining maximum contact angles were 0.112, 0.299 g and 1.06 ml, respectively. UV-visible spectroscopy studies in the wavelength range 200–800 nm showed that adding of CNC and TiO2 decrease the light transmission and increase the opacity, adding of glycerol increase the light transmission and decrease the opacity.
Arezu Salmanpour; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Seyed Hossein Jalali
Abstract
In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, ...
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In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, G´ and Loss modulus, G˝ ) properties of salad dressing were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was no significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest rheological properties were 2.27% WPC, 2.27% SC and 0.2341% CMC. The sensory evaluation of six treatments with improved physicochemical properties and stability of salad dressing (data not shown) and control sample (prepared with eggs) was carried out. The results suggest that there is no significant difference in the overall acceptability between control samples and samples prepared with the alternatives. So milk proteins can be used as a suitable substitute for egg in the salad dressing.
Mina Akbarian; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani
Abstract
In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, ...
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In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, was used for optimizing. The results showed that fructose and calcium chloride had linear and quadratic significant effects (p
Sajedeh Bahrani; Babak Ghanbarzadeh; Hamed Hamishekar; Mahood Sowti Khiabani
Abstract
Encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. Nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based ...
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Encapsulation of bioactive ingredient and production of nano carriers in order to food enrichment and production of functional food is one of the applications of nano technology in food science and pharmaceutical. Nano carriers are produced using biopolymers (proteins and polysaccharids) or lipid based materials. In this research, production and characterization of pectin-casein nanocomplexes as a potential nanocarrier were investigated by Fourier Transform Infrared Spectroscopy (FTIR) and measurement of particle size and distribution. FTIR results showed electrostatic interactions between pectin and casein. Transmission Electron Microscopy, zeta potential and particle size showed stable dispersion with 86 nm at pH = 1.4, casein %1 and pectin 0.45. Nanocomplex solutions compared to pure pectin and sodium caseinate solutions have higher shear stress and viscosity in constant shear rate and rheological behavior of biopolymer solutions were altered from Newtonian to non Newtonian in complexes includes casein and pectin.
Azam Seraji; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Sara Movahhed
Abstract
In this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. Cucurbit samples were cut spirally and coated by carboxy methyl cellulose (CMC) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. Proportion ...
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In this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. Cucurbit samples were cut spirally and coated by carboxy methyl cellulose (CMC) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. Proportion of sample to solution was 1:10 and the solution containing sucrose %45, salt%25 and citric acid %1 (W/W) was selected as the best osmotic solution. Finally, the cucurbit samples were dried by oven (at 80 ˚C for 3 hours). The effects of CMC based coating on water loss (WL), solid gain (SG), immersion time, amount of salt, sucrose, citric acid absorption and color and sensory acceptability of samples were evaluated. The results showed that CMC based coating decreased SG without decreasing effect on WL which in turn decreased drying time of osmotic dehydrated samples in oven. Furthermore, the coated, osmotic dehydrated samples showed higher color quality and sensory acceptability in comparison to the control samples.
Shahram Mohammadi; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Shiva Ghiyasifar; Seyed Hossein Jalali
Abstract
During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose ...
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During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose (CMC) and glycerol as plasticizer, oleic acid (1 and 2% V/V) and antimicrobial agents (potassium sorbate, natamycin and butylated hydroxyanisole) were prepared and their effects on physicochemical properties of the eggs (weight loss, pH, Haugh unit (HU) and yolk index (YI)) were evaluated at room temperature (25 ) during 5 weeks storage. The results showed that CMC- based coatings have considerable effects on quality of eggs and shelf life of them increased 1-3 weeks (depending on coating type). As well as, adding oleic acid to the CMC- based coating had positive significant effects (P < 0.05) on quality parameters of eggs during 5 week storage. Adding antimicrobial compounds also caused significant difference in all parameters, except yolk index, in comparison to CMC coating without antimicrobial compounds.
