Food Biotechnology
Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi
Abstract
IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...
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IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. Therefore, pretreatments are crucial for prolonging its shelf life. Chitosan is a cationic polysaccharide and can interact electrostatically with anionic, partially demethylated pectin. Besides, chitosan has inhibitory effects on fungal rot and prevents weight loss in fruits. Pectin can form excellent films. Because of increasing demand to reduce synthetic chemicals as antimicrobial agents, substances derived from plants, such as essential oils, can play a significant role in the future. Several essential oils and essential oil components have shown antimicrobial activity against spoilage and pathogenic microorganisms during fruit and vegetable storage. Essential oils of thyme and cinnamon contained phenolic groups have been found to be most consistently effective against microorganisms, however, essential oils are volatile and irritant. Therefore, forming an inclusion complex using b-cyclodextrin can improve solubility, control volatile, and induce off-flavors and unpleasant odor of the essential oils. The objectives of this study were to develop the microencapsulated thymol (thyme) and trans-cinnamaldehyde (cinnamon) essential oils to produce antimicrobial agents and subsequently evaluate the effectiveness of edible coating made of chitosan and pectin containing microencapsulated trans-cinnamaldehyde or thymol essential oils to improve qualitative and quantitative characteristics and shelf life of cucumber.Materials and MethodsThe inclusion complexes of trans-cinnamaldehyde and thymol in beta-cyclodextrin (CD) were prepared separately by freeze-drying. Each essential oil was dispersed in 1000 ml of beta-cyclodextrin aqueous solution (16 mmol/L, 18.15 g) in molecular ratio 1:1 (2.4 gr thymol, 2.11 gr trans-cinnamaldehyde) and mixed in a laboratory stirrer for 24 hour at room temperature , then frozen (-70 ºc) and freeze-dried (<20Pa, 48 h). Lyophilized samples were stored inside a freezer (-20 ºc) until further use. Cucumbers cv. Nagene with uniform size, appearance, ripeness and without mechanical damage or fungal contamination were selected. Then They were then sanitized by immersion in chlorine solution (150 mg/kg) for 1 min and air dried. Edible coatings were prepared as three immersion solutions of chitosan, pectin, and calcium chloride (CaCl2). The fruits were coated with pectin (1%) and chitosan (0-0.5%-1%) containing beta-cyclodextrin microencapsulated trans-Cinnamaldehyde or thymol each (0-0.25%-0.5%). After coating by chitosan, the fruits were immersed in 1% Calcium chloride solution to induce crosslinking reaction. After dipping step, fruits dried for 8 minutes at room temperature to remove the excess solution attached to the surface .Uncoated fruits served as control. Then fruits were preserved in cold storage (temperature: 10ºc; relative humidity: 90-95%) for 15 days. chemical (total soluble solids, titratable acidity) and physical (total color difference, Hardness, and weight loss) Characterization of fruits were measured immediately after harvest and after 5, 10 and15 days. Microbial tests (total count, mold, and yeast) were done at the end of preservation time. Analytical data were subjected to analysis of variance and factorial adopted completely randomized design and a Duncan comparison test was used. Results and DiscussionThe results showed that weight loss, total soluble solids, and the total color difference increased and hardness and titratable acidity decreased gradually in all samples during cold storage (<0.05). Chitosan and essential oils slowed down this rising or decreasing trends. Interactive effects of chitosan, essential oil type, essential oil concentration, and storage time had positive effects on these quality attributes. The fruits coated with the highest concentration of chitosan (1%) and thymol (0.5%) essential oils showed the least weight loss, loss of hardness, and color change throughout 15 days of storage. Besides thymol in comparison with trans-Cinnamaldehyde was more efficient to prevent yeasts and molds on the surface of cucumber. By increasing chitosan and essential oil amounts, the ability of inhibiting microbial growth by coating is enhanced. ConclusionThe results of chemical, physical and microbial tests, showed that multi-layer coating solution containing chitosan 1% with thymol 0.5% was effective in extending the shelf life of cucumber. The combined usage of microencapsulated thymol essential oil and chitosan-based coating on cucumber could be considered a healthy and effective treatment that reduces microbial spoilage and preserves quality and color characteristics in cucumber and represents an innovative method for commercial application. Therefore, this coating can be used as an alternative to chemical fungicides to prevent fungal rot of cucumber and other fruits, however, it is suggested that more studies should be done in this field.
Food Biotechnology
Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani
Abstract
IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, ...
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IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the use of natural antimicrobials and antioxidants has been increased. Natural antimicrobial compounds have the potential to control microbial contamination and reduce the use of antibiotics. Plant essential oils are natural compounds with the potential to be used as active ingredients in the food, pharmaceutical, and cosmetic industries. Various studies have shown that essential oils have antifungal, antibacterial, antiviral, and antioxidant activity. The essential oils are considered as superb preservatives with various biological functions. Essential oils are generally recognized as safe product (GRAS) which can be used as an alternative to synthetic additives.Grapefruit (Citrus paradisi) peel and fruit contain active ingredients such as acids, flavonoids, vitamin C, and potassium, and its essential oil is composed of terpenic hydrocarbons, such as citral, limonene, citronelal, and geraniol. Although plant essential oils have antimicrobial and antioxidant properties, one of the main problems of these natural compounds is their high volatility and instability. In this context, nanoemulsion formulations are frequently used to increase the stability and efficiency of these biologically active compounds. This study is therefore aimed to nanoemulsifying the grapefruit essential oil and evaluate its antioxidant and antimicrobial properties. Materials and Methodsβ-carotene, linoleic acid, ABTS (2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), and DPPH (2,2-diphenly-1-picrylhydrazyl) were purchased from Sigma-Aldrich Co. (USA). Mueller Hinton Broth (MHB) and Mueller Hinton Agar (MHA) were supplied from Merck Co. (Darmstadt, Germany). Grapefruit peel was dried at ambient temperature and then powdered. The obtained powder was then transferred to a Clevenger device containing 750 ml of distilled water to perform the distillation extraction (3 h). The resulting grapefruit essential oil was stored at 4 °C until use. Grapefruit essential oil was prepared using the hydrodistillation method, and then nanoemulsified. The antioxidant activity of the nanoemulsified essential oil was investigated by DPPH and ABTS radical scavenging activity and beta-carotene/linoleic bleaching test. The nanoemulsified essential oil or methanolic (control) was mixed with DPPH solution and the mixture was then stored at ambient temperature for 30 min, in a dark place. The control sample was prepared by methanol. The absorbance of the samples was measured at 517 nm. To determine the ABTS-RS activity, the nanoemulsified essential oil was briefly charged with methanolic ABTS radical cation solution and the resulting mixture was left at room temperature for 30 min. Afterward, the absorbance was read at 734 nm. A spectrophotometric method was applied to monitor β-carotene/linoleate solution bleaching in the presence of the nanoemulsified essential oil. To do this, the absorbance of the solution was recorded at 490 nm after 120 min against the control sample at time zero and after 120 min. Antibacterial effect of the grapefruit essential oil nanoemulsion was also evaluated against Escherichia coli ATCC 25922, Salmonella typhi ATCC 6539, Pseudomonas aeruginosa ATCC 27853, Listeria innocua ATCC 33090, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 14579, Bacillus subtilis ATCC 23857, Streptococcus pyogenes ATCC 19615, and Staphylococcus epidermidis ATCC 12228, based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. Results and DiscussionsThe results showed that the nanoemulsion of grapefruit essential oil had a remarkable antioxidant effect of 42.27 mg/ml, 33.27 mg/ml and 54.54%, respectively, based on DPPH, ABTS, and beta-carotene-linoleic acid bleaching tests. According to disk diffusion agar and well diffusion agar results, the lowest inhibition zone was related to E. coli and the highest inhibition zone was observed in L. innocua. The minimum inhibitory concentration for L. innocua and S. aureus (the most sensitive bacteria) was 25 mg/ml, and E. coli, S. typhi, and P. aeruginosa had the highest inhibitory concentration. Also, the lowest bactericidal concentration was related to L. innocua and S. aureus bacteria and the highest concentration was observed for E. coli, S. typhi and P. aeruginosa. The nanoemulsified essential oil generally exhibited greater antibacterial activity against Gram-positive species. This could be mainly due to the difference in the cell wall composition of Gram-positive bacteria in comparison to Gram-negative; Gram-positive bacteria have a thicker mucopeptide layer in their cell wall, while Gram-negative bacteria have only a thin layer of mucopeptide and the wall structure is mainly composed of lipoprotein and lipopolysaccharide, thereby leading to a higher resistant to antibacterial agents According to the results, grapefruit essential oil nanoemulsion can be used as a natural antioxidant and antimicrobial agent to control oxidation reactions and the growth of spoilage and pathogenic microorganisms.
Food Technology
Fatemeh Shokrollahi; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; Farshad Sohbatzadeh
Abstract
IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum ...
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IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum starch would overcome its shortcomings and tailor it to the targeted application. Among physical methods, non-thermal plasma is a novel method for starch modifications. Plasma is an ionized gas including electrons, atoms, ions, radicals, and quanta of electromagnetic radiation that affects the functional properties of starch. The effect of plasma on starch is influenced by apparatus type, treatment conditions (feed gas, time, and power), and the source of starch. Two main mechanisms of starch modification are known as cross-linking and oxidation together with depolymerization. Although the effect of plasma on many types of starch has been investigated, no research has yet been found on sorghum starch modification by non-thermal plasma. So, this investigation determines the effects of non-thermal plasma on sorghum starch to overcome the deficiency of the native form and to explore wider applications for sorghum starch. Materials and Methods Sorghum starch was extracted by alkaline steeping and purified using toluene-salt-water treatment. Dielectric Barrier Discharge (DBD) plasma was performed to modify sorghum starch. The applied DBD plasma setup consisted of two flat rectangular aluminum electrodes with the dimension of 6.5×45 cm and 7×18 cm and an electrode distance of 3 and 6 mm for air and argon plasma, respectively. Each of the electrodes was covered with a mica sheet as a dielectric barrier. DBD reactor was supplied with alternating current (AC). The frequency was adjusted to 375 Hz. Starch samples were treated for 1, 10, and 20 min at 23 kV at atmospheric pressure. The amylose content of sorghum starch was determined by iodine binding colorimetry. Evaluation of other chemical parameters including protein, lipid, ash, and moisture was carried out according to AAC methods. The clarity was determined using a spectrophotometer at 650 nm. The swelling and solubility of 1.5% sorghum starch suspension (at 55, 65, 75, and 85 °C) were measured using the centrifuge method. The centrifuge-filtration method was performed to evaluate freeze-thaw stability of sorghum starches up to 4 cycles. Results and Discussion Chemical parameters showed that the extracted sorghum starch was purified. The amount of protein, lipid, ash, and amylose was 0.39, 0.15, 0.59, and 29.23%, respectively. Plasma caused significant altering in sorghum starch properties. Compared to the argon plasma, the air plasma was more effective at increasing the clarity, solubility, and freeze-thaw stability. Increasing the time of treatment also improved the above-mentioned functional properties. The clarity of native starch (14.02%) was increased to 56.10% for the sample treated with air plasma for 20 min, probably due to intense oxidation and depolymerization of starch molecules. While the lowest clarity (13.07%) belonged to the 1-min argon plasma treated sample, this value was improved with increasing time of treatment. Probably cross-linked bonds were predominantly formed during the first minute of argon plasma treatment, resulting in a reduction of paste clarity, while a competitive depolymerization and oxidation reaction could be a reason for the increase of paste clarity. Solubility was increased for all treatments (except for argon-1 min). The highest solubility in each of the temperatures was found for 20 min air plasma treated sample. Depolymerization of starch molecules under plasma treatment produces low molecular weight fragments which leach out easily and increase solubility. The swelling power of 20 min air plasma treated starch was lower than that of native starch, probably due to the structural disintegration. Other samples had higher swelling power. The lower freeze-thaw stability of 1 and 10 min argon plasma treated samples may be due to cross-linking which increase retrogradation. The 20 min air-plasma treated sample had higher stability than other samples in 3 and 4th cycles of freeze-thawing. The freeze-thawing stability of other samples was similar to that of the native starch. Conclusion Non-thermal plasma treatment improved the functional properties of sorghum starch. The best results were detected for the sample treated with air plasma for 20 min. Cross-linking may be the main reaction in the first minute of argon-plasma treatment. However, this mechanism was suppressed in a longer treatment time. It may also be stated that the effect of oxidation along with depolymerization was predominant in air-plasma treatment.
Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mahmoud Habibian; Arash Koocheki
Abstract
[1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness ...
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[1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness and viscosity characteristics of the dough. Thus, gluten substantially control the quality of wheat flour based products. Due to the importance of the role of gluten and the requirement for improving the flour quality, providing a simple, economical, and efficient method to improve the technical quality of wheat and bread is also an important and controversial challenge. Oxidizing agents are generally added to the wheat flour to accelerate the natural maturing and the flour becomes paler and yields dough with improved baking properties. However, increasing concern about their adverse effects has highlighted the need for the development of alternative oxidants. Atmospheric cold plasma (ACP) is an emerging advanced oxidation process which has recently drawn considerable interest from food scientists. Therefore, the objective of this study was to investigate the effect of non-thermal plasma treatments on the properties of wheat flour. Materials and Methods: For this purpose, medium wheat flour was prepared from local silages and treated with ACP at 25V for 0, 2, 4, 6, 8 and 10 min. Chemical composition of flour samples (moisture content, protein and ash) were determined using standard methods (AACC, 2002). Color properties, damaged starch water soluble index, wet gluten, gluten index, zeleny and falling number values, water and oil absorption capacities, swelling power and solubility of wheat flour samples were also measured. Results and Discussion: The results obtained from the measurement of properties for the treated and untreated flour showed that the water and oil absorptions, swelling power, and solubility, wet gluten, gluten index, Zeleny number and whiteness increased significantly with increasing time, while the pH, moisture content, b * and a * indices, were decreased by plasma treatment. In addition, the results showed that ACP conditions have a significant effect on functional properties that can be created floursand products with various characteristics. The results showed that plasma treatment affected the gluten index and wet gluten and techno functional properties of wheat flour. Overall, this study demonstrated that non-thermal plasma is a quick, efficient way to improve the technological properties of wheat flour, as an alternative to chemical oxidants
Food Biotechnology
Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Hashemi
Abstract
Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial ...
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Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial activity of Mocheh extract was tested against Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus and Aspergillus niger. The extract showed a strong antimicrobial activity with a concentration dependence and a broad antimicrobial spectrum for all tested microorganism species. The results showed that MIC of leaf extract of Lepidium draba on Aspergillus niger, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus was 128, 128, 128 and 128 mg/mL respectively. The results showed that MBC/MFC of leaf extract of Mocheh on the examined microorganisms was 256, 256, 256 and 256 mg/mL respectively. The values obtained for total flavonoid content and total phenolic contents were 22.13 µg/mL and 18.88 mg/mL, respectively. Measured value in the radical scavenging activity was IC50= 168/21 µL/mL. The results showed that Mocheh leaf aqueous extract is a novel source of natural antimicrobial and antioxidant agents for the food and pharmaceutical industries.
Food Biotechnology
Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Norouzi
Abstract
In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage ...
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In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage microorganisms. Antimicrobial activity of leaf extract of Dandelion was investigated using disk agar diffusion, well agar diffusion, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration methods. The values obtained for TFC, TPC, chlorophyll a and b were 22.82 (µg/mL), 116.89 (mg/mL), 0.081 (mg/l) and, 0.063 (mg/l), respectively. The result of the radical scavenging activity was IC50= 68.81µl/mL. The results showed that MIC of leaf extract of Dandelion on Aspergillus niger, Salmonella typhimurium, Bacillus subtilis and Staphylococcus epidermidis was 512, 256, 256 and 64 mg/ml respectively. MBC for Aspergillus niger was more than 512, for Salmonella typhimurium, and Bacillus subtilis was 512, and for Staphylococcus epidermidis was 128mg/ml. In addition, the diameter of inhibitory growth zone in well diffusion method was more than disk diffusion. Generally, it can be stated that the aqueous leaf extract of Dandelion on Gram-positive bacteria showed more antimicrobial activity than Gram-negative bacteria, while there is no significant inhibition on mold. Based on the results of this study, Dandelion aqueous extract might be used as a natural agent to prevent the growth of food borne microorganisms, particularly, that cause food poisoning that leading to the reduction of gastroenteritis risk.
Elnaz Milani; Fakhri Shahidi; Elham Ansarifar; Mohammad KalilianMovahed; Farideh Salehipour
Abstract
Introduction: Extruded snacks were among the most commercially successful extruded foods. Extrusion cooking is the process extensively used for the production of snacks which are mainly produced from cereal flour or starches. Extruded snacks are normally high in calories and fat with low content ...
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Introduction: Extruded snacks were among the most commercially successful extruded foods. Extrusion cooking is the process extensively used for the production of snacks which are mainly produced from cereal flour or starches. Extruded snacks are normally high in calories and fat with low content of protein, fiber, and perceived as unhealthy food to many consumers. Several attempts to improve the nutritional profile of extruded starch by using food by-products have been reported (Onwulata et al., 2001; Stojceska et al., 2008). Zizyphus jujube (Rhamnaceae) is widely distributed in Iran and the fruit of this plant has gained wide attention in native herbal medicine for the treatment of a broad range of disorders. Chemical analysis of the fruit has shown the presence of antioxidants. The high consumption of low-value meals and malnutrition among the population, especially children and adolescents, is one of the problems that exists today in society, Therefore, in this research, production of high-nutritional snack with jujube flour was studied. Materials and methods: Extrusion: In this study, a parallel twin-screw extruder (SAIXIN, model DS56, China) was applied, screw diameter of 15 mm, die diameter of 3 mm, and extrusion temperature of 180°C. Central composite statistical design was used to study the effect of feed moisture (12, 16, 18%), jujube flour addition (5, 10, 15%) and screw speed (120, 150, 180 rpm) on physicochemical properties, texture and color of expanded extrudates based on corn-wheat flour (50-50%). Bulk density was calculated using AACC (2000). The WSI of the dry solids regained through the evaporation of the supernatant obtained from the water absorption test was calculated. Textural measurement: The hardness of the extruded snacks was measured using Texture Analyzer (TAXT plus, England). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s. The samples were punctured by the probe to a distance of 8 mm. the color of samples was measured using an image processing technique (Lotfi Shirazi et al., 2020). The color parameters L* (lightness), a*(redness), b*(yellowness) values of the samples were obtained. Response surface methodology was applied for experimental data using a commercial statistical package, Design Expert (version 8.0) for the generation of response surface plot and statistical analysis of the experimental data. The second-order polynomial model was selected to predict the optimal point of the responses. Results & Discussion: Results showed that the addition of jujube flour independently increased the density 0.33, hardness 35.73 N, solubility 42% and redness (a*) 3.41, and reduced the color brightness parameter (L*) 89.1 of the samples. Similar fiber effects for pineapple pulp (Salani et al., 2014), a mixture of barley flour and grape pulp (Altan et al., 2009) and beet fiber (Lue et al., 1994) has been observed. The reduction of bulk density in samples with increasing screw speed is probably due to the starch gelatinization. When gelatinization of the starch material increased, the volume of extruded product also increased giving low density to the samples (Hagenimana et al., 2006). The WSI is a parameter which indicates the degradation of starch granules (Sharma et al., 2015). WSI decreased with increasing feed moisture and increased with increasing jujube flour or screw speed. Increase in solubility of extruded products under mild extrusion condition could result from dispersion of amylose and amylopectin molecules during gelatinization; while, the formation of low molecular weight compounds under severe conditions (low moisture and high temperature) is the main reason for an increase in flour solubility (Colonna et al., 1984). Color changing during extrusion process can provide important information regarding the degree of browning and Maillard reaction, and also pigment degradation. Increasing the feed moisture increased flour L* while it decreased the a* and ∆E of the final product. This is probably due to the decrease in mass residence time inside the extruder which causes shorter residence time necessary for non-enzymatic darkening (Lazou and Krokida, 2011). Texture is one of the most important sensory properties of extruded products in the development of snack products. Increasing the feed moisture and jujube flour increased hardness of samples. This can be explained by the effect of fiber on cell wall thickness. However, the simultaneous effect of two parameters of screw speed and jujube flour improved the properties of the snacks, by which the increase of the screw speed may cause a decrease of the starch viscosity and then lead to extrudates with reduced hardness 1.79 N. Optimum conditions for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.
Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi
Abstract
Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, ...
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Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, cost-effectiveness, and convenience (Li et al., 2015). It has been reported that the use of IgY against Helicobacter pylori can be particularly useful for prevention and treatment of diseases (Najdi et al., 2016). The growth inhibitory effect of IgY antibody is one of its crucial features (Alfarouk et al., 2019), meaning that IgY antibody could be consumed daily with no health risks. Therefore, daily consumption of IgY requires a suitable host. The ice cream is the best choice for this proposed, because this product is maintained at -18 C and ice cream composition has positive effect on the function of IgY. Therefore, we develop a new product for the prevention and treatment of Helicobacter pylori. Material and Methods: The Mueller-Hinton media was used for H. pylori growth. Then, 109 colonies of bacterium were inactivated by formaldehyde methods. The 3 white leghorn chickens (Animal Science Department of Ferdowsi University of Mashhad) of 16 weeks old were immunized by H. pylori and Freund’s complete adjuvant with an equal volume. The reminder immunization was done two weeks later and using of Freund’s incomplete adjuvant for stage 2. One week after the chickens received their last injection, their eggs were collected on a daily basis for eight weeks, labeled and kept at 4 °C (Pauly et al., 2011). Extraction and purification of IgY antibody from egg yolk was done using polyethylene glycol 6000 (PEG 6000) powder (Merck, Germany) according to Polson’s method (Pauly et al., 2011). The IgY production wasverified by the SDS-PAGE and Bradford methods. The specific activity of IgY antibody against H. pylori was examined by ELISA. The absorbance of each well was measured at 492 nm (Nasiri et al., 2016). The egg yolk ice cream preparation contains IgY was prepared according to the method of Herald et al (2008). For estimation of IgY shelf life in ice cream, the residual activity of IgY after freezing was measured by ELISA. The Sensory evaluation of the egg yolk ice creams was conducted by 5-point hedonic scale through surveys to assess consumers’ level of acceptance. Results and Discussion: The purification of IgY using the SDS-PAGE method was verified correctly and the size of heavy and light chains of IgY was estimated about 65 and 27 kDa. The IgY yield in samples was 11.46 mg/ml, therefore, the high purity and yield of IgY, it could be effectively used as an ideal antibody in the food industry. The purification of IgY from egg yolk by PEG method is remarkably cost effective. The ELISA assay indicated binding of IgY to H. pylori antigen that was fixed on plates. Also, the results revealed significant differences between the control and treatment groups (P-value <0.001). The shelf life of IgY in ice cream showed that this product could be most certainly used as bio-food. ELISA analysis confirmed that IgY could remain effective in ice cream for 3 months. The activity of IgY during this period decreased about 6%, which is insignificant. The sensory features of ice cream using hedonic scale revealed that this product could be suitable for marketing, as no significant difference was found between egg yolk and vanilla ice creams. Ice cream is considered as the best candidate for production of IgY bio-foods, as it possesses the features needed to protect IgY and to increase efficiency of IgY activity. The optimum temperature for protection of ice cream was -18 °C that is utterly suitable for IgY protection. Furthermore, ice cream is consumed while cold and studies showed that IgY can remain active at temperatures of up to 80 °C and pasteurization process had no effect on IgY activity (Horie et al., 2004). Jaradat et al (2000) reported that, IgY activity was inhibited in presence of carbohydrates (sucrose, lactose and trehalose). Therefore, here, we used freeze dried egg yolk to protect IgY. Consequently, ice-cream is an ideal candidate for transferring antibodies into human body, as the particular composition of ice cream can properly protect IgY antibodies.
Behrooz Alizadeh Behbahani; Fakhri Shahidi
Abstract
Introduction: Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable ...
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Introduction: Meat and meat products undergo chemical and microbial spoilage during production, transportation, storage and consumption. Antimicrobial edible coatings containing natural herbal extracts and essential oil possess various benefits and are currently used to design novel active biodegradable packaging. Natural polysaccharides are considered as potentially good candidates to fabricate edible coatings and provide a shelf life extender. There are no researches in the literature concerning the potential effect of Carum copticum essential oil (CCEO) enriched Scutellaria lateriflora seed mucilage (SLSM) based edible coatings on the quality and shelf life of lamb during refrigeration storage. The objective of this study was therefore to investigate the inhibitory effect of CCEO loaded SLSM edible coating towards lipid oxidation and microbial spoilage of lamb during cold storage conditions. Materials and methods: In this study, SLSM was extracted from whole seeds using hot-water extraction. Edible coating was prepared by dissolving 2 g of the extracted SLSM and 0.1 g of Tween 80 in 100 mL of sterilized distilled water. The mixture was stirred and heated for 2 h. Afterwards, CCEO was added to the SLSM solution at 0, 1, 1.5, and 2%, and the obtained solution was used as an antimicrobial coating for extending the shelf-life of lamb slices. The control and the coated lamb samples were analyzed periodically for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (peroxide value and pH), and sensory characteristics (color, odor and overall acceptability). Results and discussion: SLSM extended the microbial shelf life of lamb by 3 days, whereas SLSM + 1% CCEO, SLSM + 1.5% CCEO and SLSM + 2% CCEO resulted in a significant shelf life extension of the lamb by 6, 6, and 6 days, respectively as compared to the control samples. The results demonstrate that the EO-rich edible coating functions as an oxygen barrier and, in turn, limits the growth of most important and aerobic psychrotrophic bacteria, i.e. Pseudomonas species, which are mainly responsible for the fresh lamb spoilage under aerobic conditions. The results showed that the pH of lamb coated with SLSM and samples containing CCEO was lower than the control. The results showed that the peroxide value in the control sample increased from 0.4 to 9.7 meq oxygen/kg during 9 days of refrigerated storage. Based on the finding of this study, the use of CCEO-loaded coating manifestly lowered the meat lipid oxidation. The resultant edible coating manifestly improved the shelf life of lamb through suppressing microbial spoilage and inhibiting lipid oxidation. The coating containing 2% CCEO conferred good quality characteristics to the lamb and expanded its refrigeration shelf life.
Fakhri Shahidi; Farideh Tabatabaei Yazdi; Majid Nooshkam; Zahra Zareie; Fereshte Fallah
Abstract
Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic ...
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Introduction: Lipid oxidation leads to the generation of off-flavors and potential toxic compounds. Synthetic antioxidants are frequently applied for inhibiting this reaction, however; there is a concern regarding to the potent toxic effects of synthetic antioxidants on human health. The non-enzymatic glycosylation reaction (Maillard reaction) has been broadly used to ameliorate the biological and functional features of proteins and polysaccharides. The Maillard reaction produces products with versatile functions such as antioxidant, antimicrobial, antihypertensive, anti-browning, and prebiotic properties. In this regard, the Maillard reaction products (MRPs) can be used in the food industry to inhibit the oxidation reaction due to their superb antioxidant effect. In this study, chitosan was glycosylated with inulin, fructose, and glucose. Chitosan is a chitin derivative with cationic nature having antimicrobial, antioxidant, metal chelation, and film-forming features. Inulin is recognized as a prebiotic sugar with vast applications in food and pharmaceutical sciences. The purpose of this study was to chemically modify chitosan through the Maillard reaction in order to boost its antioxidant and antimicrobial properties. Materials and methods: Chitosan (0.5% w/v) was dissolved in 1.0% v/v acetic acid solution followed by stirring for 1.0 h at room temperature. Afterwards, sugars inulin, glucose, and fructose were separately added to the chitosan solution at final concentration of 1.0% w/v. The obtained solutions were then stirred until complete sugar dissolution. The pH of solution was adjusted to 6.07 by adding 2.0 M sodium hydroxide and then the chitosan-sugar Maillard conjugates were fabricated through autoclaving the solutions at 121 °C. Changes in pH after the reaction were measured using a pH meter. The extent of the Maillard reaction was estimated via measuring the absorbance of the conjugated solutions at 294 nm (the intermediate products) and 420 nm (final products). Fourier transform infrared (FTIR) spectroscopy at transmission mode and 400-4000 cm-1 was employed to evaluate the structural changes of chitosan upon conjugation. Antioxidant activity of the conjugates was evaluated based on the reducing power assay. One mL of the samples was charged with 1.0 mL of distilled water and 1.0 mL of potassium ferricyanide (1.0% w/v). The solution was mixed and incubated at 50 °C for 20 min. After adding 2.5 mL of tri-chloroacetic solution (10% w/v), the obtained solution was centrifuged at 5000 g for 5.0 min. Afterwards, 2.0 mL of the supernatant was mixed with 2.0 mL of distilled water and 1.0 mL of ferric chloride (0.1% w/v). The solution was stand for 10 min at ambient temperature and then its absorbance was recorded at 700 nm. Antimicrobial effect of the conjugates against pathogenic microorganisms (E. coli, S. aureus, B. subtilis, P. aeruginosa, A. niger, and C. albicans) was measured according to the minimum inhibitory (MIC) and microbiocidal (MBC) concentrations. SPSS software (version 21) and one-way ANOVA were applied for data analysis. Duncan’s multiple range test was employed to determine the differences between means. Results & discussion: The Maillard reaction led to a significant decrement in pH value of chitosan-saccharide systems, mainly due to the covalent coupling of amino groups of chitosan to carbonyl groups of reducing sugars in conjugation with the production of acetic and formic acids. The highest intermediate compounds (A 294nm) and lowest browning intensity (A 420nm) observed in chitosan-fructose conjugate, which was likely attributed to the lower reactivity of fructose. Chitosan-inulin conjugate presented the highest A 420nm and lowest intermediate-to-final ratio (A 294nm/A 420nm), probably due to the lower inulin molecules and subsequently carbonyl groups compared to fructose and glucose. These groups may react with amino groups of chitosan at initial reaction times, leading more conversion rate of the intermediate compounds to the final ones. FTIR spectra of the chitosan and conjugates revealed that absorbance peak at 1661 cm-1 in chitosan spectrum decreased and shifted to 1578 cm-1 (in chitosan-fructose conjugate), 1579 cm-1 (in chitosan-glucose conjugate), and 1580 cm-1 (in chitosan-inulin conjugate), indicating the stretching C-N group and -C=N group and the formation of Schiff base (-C=N) between reducing end of the saccharides and amino groups of chitosan. Reducing power of the chitosan-saccharide systems improved after the thermal process. Although, chitosan-glucose and chitosan-fructose conjugates had significantly higher reducing power than unconjugated counterparts, but chitosan-inulin conjugate showed non-significantly improved antioxidant activity compared to its non-heated mixture. Antioxidant activity of the Maillard conjugates was ascribed from the electron donating ability of their hydroxyl and pyrrole groups. The conjugates had lower MIC and MBC in comparison to their unconjugated pairs, except for chitosan-glucose conjugate, which showed no differences in MIC and MBC compared with its non-heated mixture. Antimicrobial property of the Maillard products, especially melanoidins has been attributed to their metal chelating features; melanoidins exert a bacteriostatic effect at low concentration and bactericidal effect at high levels through sequestering ionic iron from medium and magnesium from outer membrane, leading to the cell membranes destabilization. Additionally, antioxidant capacity, high surface activity, and inhibiting effect towards catabolic enzymes have been reported as another antimicrobial mechanisms of the Maillard products. In general, it can be concluded that chitosan-saccharide Maillard-based conjugates, particularly inulin-chitosan one could be used in the food sector as a novel prebiotic-based active bio-compound with antioxidant and antimicrobial features.
Mohammad Ebrahim Goharjoo; Mohammad Reza Edalatian Dovom; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Mohammad Javad Varidi
Abstract
Introduction: Carrot products such as carrot juice and fermented carrot products possess high nutritional value and they are considered as a major source of β-carotene. Carotenoids because of containing conjugated double bonds, have antioxidant properties and provide the natural yellow, orange and red ...
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Introduction: Carrot products such as carrot juice and fermented carrot products possess high nutritional value and they are considered as a major source of β-carotene. Carotenoids because of containing conjugated double bonds, have antioxidant properties and provide the natural yellow, orange and red colors in fruits and vegetables. Due to the outbreak of some problems such as lactose-intolerance and high blood cholesterol especially in dairy products’ consumption, great attention has been drawn toward fermented vegetable products. Lactic acid bacteria (LAB) including important genera: leuconostocs, lactobacilli, streptococci and pediococci are wide-spread and have been divided according to morphological features and fermentation pathway, which utilize glucose. Current knowledge regarding involved microorganisms in vegetable fermentation is still dependent on biochemical and classical data. Nowadays, application of molecular methods in the field of microbial identification has been provided better understanding from fermented foods ecology. Since local starter cultures are considered as precious genetic resources in each country and also they play an important role in production and creation of organoleptic characteristics in fermented products, therefore, the objective of present study was the isolation and identification of lactic flora from fermented carrot with the help of conventional (biochemical) and molecular methods and determination of phylogenetic relationships.
Materials and methods: Following the production of fermented carrot samples, they were packed in plastic container and stored at ambient temperatures (25-27°C). In the next step, total LAB count was performed according to Iranian standard of 5484. Isolation and selection of LAB was done during 32 days with the intervals of 0, 4, 8, 16, 24 and 32. For initial identification of LAB, isolated were subjected to gram staining and catalase tests. Also biochemical tests including growth at 15 and 45C, at NaCl 6.5% and 18%, pH=4.4 and 9.6, were done in order to identify and classify at genus level. Carbohydrate fermentation profiles were obtained for isolates with the aid of 10 sugars. Molecular identification was done with DNA extraction followed by amplification of 16S gene with universal primers (27 F and 1492 R). For sequencing of resulted PCR-products, they were sent to Macrogen Company, South Korea. Phylogenetic tree was plotted with Clustal Omega and Fig. Tree soft wares.
Results and discussion: In the first step, 144 gram positive, catalase negative isolates were screened and selected as presumptive LAB according to gram staining and catalase test and morphological characteristics. Among them, 48 representative isolates were chosen and identified up to genus level according to biochemical tests. Five distinct genera were identified as Pediococci (4.08%), homofermentative lactobacilli (34.69%), hetero fermentative lactobacilli (36.74%), Leuoconostocs (20.41%) and enterococci (4.08%). Carbohydrate fermentation profiles revealed Lactobacilli constitute the highest percent among other genera and also some species like Lb. kimchi and Lb. parakefiri were detected. Growth of lactic acid bacteria experienced increasing trend up to day-16 but thereafter showed decline trend until the end of storage time (day-32). 26 out of 48 isolates were subjected to molecular analysis. Results of sequencing revealed following species: Lb.plantarum (9), Lb. brevis (8), Leu. mesenteroides (4), Lb. casei (1), Lb. paracasei (1), and Lb, pantheris (1). Changes and variation of lactic flora during fermentation stages revealed that at initial stages of fermentation (0- day-8) Leuconostocs sp. were predominant species but disappeared then. In the next stages of fermentation Leuconostocs sp. were replaced by homo-fermentative strains such as Lb. plantarum which was present from the first day up to day-24 but constituted the majority of species on day-16. In the final stage, Lb. brevis dominated the others due to better survival and resistance of this bacterium at the increased acidity level. Phylogenetic tree results revealed three clusters including cluster I (composed of three sub-clusters), cluster II (three sub-clusters) and cluster III (two sub-clusters). Cluster I included two genera: Leuconostocs sp. (mesenteroides) and Lactobacillus (pantheris, casei and paracasei). Cluster II included Lb. brevis and finally cluster III composed of Lb. plantarum.
Farnaz Hassanzadeh Rad; Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Reza Salahi
Abstract
Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend ...
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Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend its shelf life. Kilka fish powder can be used in many foods, such as soups, sauces, snacks, etc. Foam-mat drying is a new effective technique has recently gained much attention because it does not suffer from major problems associated with traditional dehydration methods, such as poor rehydration characteristics, unfavorable sensory profile, and long drying time. The main objectives of this study were: (1) to optimize the effective parameters (egg white powder and xanthan gum concentration, and whipping time) on foaming properties of Kilka fish; (2) to study the effects of drying temperature and foam thickness on the drying characteristics and select a suitable model for thin-layer drying of foam; (3) to compute effective moisture diffusivity and activation energy of foam during drying; and (4) to study the effects of drying conditions on moisture content, water activity, hygroscopicity and color of powders and microstructure of dried Kilka fish foams.
Materials and method: Fresh Kilka fish (C. delicatula) was obtained from the Pak Samar Miroud Company (Mazandaran, Iran). Xanthan gum and egg white powders were purchased from Sigma Chemical Company and Gol Powder Company (Golestan Province, Iran) respectively. The Kilka fish skin removed and cleaned, and then crushed using a kitchen blender to obtain a homogeneous and uniform mixture. Based on preliminary tests, xanthan gum solution was prepared by dissolving a suitable amount of the selected gum powder in distilled water and mixed with a magnetic stirrer to obtain a uniform solution. The resulted solution was cooled at 4°C for 18–24h to complete hydration. According to the experimental design, to prepare 100 g of samples, appropriate amount of fish, egg white powder, xanthan gum solution and distilled water were mixed a 250-mL beaker. The mixture was then whipped with a mixer (Gosonic, model No. GHM- 818, 250W, China) with maximum speed at ambient temperature during given time, which was recommended by Design-Expert software version 6.02 (Stat-Ease, Inc., Minneapolis, MN). Foaming conditions, namely amount of egg white powder, xanthan gum and whipping time, optimized using response surface methodology (RSM) for minimizing foam density (FD) and drainage volume (DV). To evaluate drying behavior of the optimized foam, drying was carried out in a batch-type thin-layer dryer at three drying temperatures (45, 60 and 75°C) on 3- and 5-mm thicknesses. Ten thin-layer drying models were evaluated in the kinetics research. The higher values of R2 and lower values of χ2 and RMSE were selected as the basis for goodness of fit. The effective moisture diffusivity was calculated using method of slopes. A Fick’s diffusion model with slab geometry was used to describe the transport of moisture during drying inside a single Kilka fish foam mat. Activation energy was calculated by a simple Arrhenius-type relationship, by plotting the ln (Deff) against the reciprocal of absolute temperature (1/T). The microstructure of the dried fish foam-mats was analyzed by a scanning electron microscope. Finally, the effects of drying conditions on physicochemical properties of fish powder including moisture content, water activity, hygroscopicity and color were investigated.
Results and Discussion: The optimum values of variables for best product quality in terms of minimum FD and DV corresponded to egg white powder 3.67 % (w/w), xanthan gum 0.28% (w/w) and whipping time 8.93 min. The amount of FD and DV for foam at these optimum conditions were 0.92 g/cm3 and 0 ml, respectively. As expected, the increase in drying temperature and decrease in foam load led to acceleration of the dehydration of Kilka fish foam. Based on the statistical tests performed, Weibull distribution model can describe drying behavior of foams for all drying processes. Moreover, Fick’s second law was employed to calculate the effective moisture diffusivity that varied from 7.266×10-8 to 1.31×10-7 m2/s and from 7.404×10-8 to 1.693×10-7 m2/s with activation energy values of 18.201 and 25.615 kJ/mol for foam thicknesses of 3 and 5 mm, respectively. It was noted that the effective moisture diffusivity was increased when the drying temperature increased. Results showed that at the higher thickness, the internal moisture migration occurs along a longer distance rather than lower thickness. Therefore, an increase in moisture diffusivity occurs both with increase in drying temperature and sample thickness. The analysis of scanning electron microscopy (SEM) micrographs showed that there is wide porous structure of dried foams at higher speeds drying. With increasing drying temperature (due to reduction of drying times), combination of adjacent bubbles and therefor, collapse of foam structure occur less. Higher temperature reduced moisture content and aw , and thickness rise increased moisture content and aw under the same thickness and drying temperature, respectively. This is due to the fact that at higher temperatures, the rate of heat transfer to the sample would increase, therefore, it provides greater driving force for moisture evaporation which results the dried foams with reduced moisture content and aw. Moreover, with increasing foam thickness due to increased drying times and probably collapsed structure of foams and therefor weak pore structure, drying was performed difficultly which causes to retain more water in dried foams. Drying conditions had significant effect on hygroscopicity of powders. Results of color investigation showed that in both thicknesses, powder produced at 60°C have higher L* and lower a*.
Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian
Abstract
Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...
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Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based on electrostatic interactions between oppositely charged components was introduced in 1991 by Decher et al. Layer-by-layer (LbL) polyelectrolyte deposition has become a popular technique for preparing polyelectrolyte capsules because of its ability to create highly tailored capsule shells through a simple, inexpensive and easily controllable adsorption process. It has been applied to produce capsules of various sizes, ranging from the nanometer to micrometer scale, with well-defined barrier properties. In this technique, assembly is driven by the electrostatic attraction of oppositely charged materials to form polyelectrolyte shells. The structure of the polyion layered capsule shell is determined mainly by the electrostatic interactions between the polyions used. The mechanical strength and permeability of the capsules can be controlled by varying the number of layers or by changing the characteristics of the encapsulating materials. The purpose of this study was to produce microcapsules using supramolecular assemblies consisting of common food ingredients such as soy protein isolate (SPI) and high methoxyl (HM) pectin. Moreover, some features of the developed microcapsulation were studied.
Materials and methods: SPI fibrils were prepared based on the method developed by Akkermans et al., (2008) and its morphology was studied using transmission electron microscopy (TEM) and atomic force microscopy (AFM). 0.5% (w/w) SPI fibril and pectin solutions were prepared by mixing at pH 3.5 were left stirring overnight. The LbL process for the production of microcapsules with protein fibril-reinforced nanocomposite shells has been described in Humblet-Hua et al., 2012. It starts with the production of A 2% w/w emulsion of (0.05 gr diacetyl in 1.95gr sun flower oil) in fibril SPI solution is produced using a homogenizer with a rotor-stator dispersion tool using a setting of 13500 rpm for 90 S. Because the proteins are below their isoelectic point, the emulsion droplets have a positive charge. To avoid interactions between the nonadsorbed SPI and the biopolymer of the next layer, the droplets are separated from the serum by means of centrifugation. After the isolation, the droplets are dispersed into a solution of HMP. The HMP is negatively charged at the chosen pH of 3.5. The bilayered droplets can be isolated again and dispersed in a fibril solution to deposit a third layer of a positively charged mixture of SPI fibrils. Subsequently, additional layers of HMP and SPI fibrils can be deposited by repeating the same procedures. Some features of the microcapsulation, including size, zeta potential, and morphology and release kinetics were studied.
Results & discussion: TEM and AFM micrographs showed that SPI fibrils obtained had a contour length of a few hundred nanometers, thickness of between 1 and 10 nm and its structure is highly branched. One of the most common problems reported in previous studies using the LbL technique to produce multilayer particles, is the tendency for flocculation. In the present system, this problem was not observed. The size distribution of isolated emulsion droplets (templates) did not change significantly from 1-layer droplets to 5-layer droplets. In other words, the emulsion droplets were stable against flocculation after applying more layers of polyelectrolytes. The Sauter mean diameters D (3, 2) of these droplets fluctuated between 5 and 7 µm and slightly increased as the number of layers increased; noting that the emulsion droplets were poly-dispersed. Another possible problem that may occur using the LbL technique is the complex formation between non-adsorbed protein and the pectin molecules. These complexes with a typical diameter smaller than 1 mm were not detected here. Result showed that the zeta potential distribution of emulsion droplets reverses from about plus (+) 30 mV (odd number of layers with SPI fibrils as outer layers) to about negative (-) 20 mV (even number of layers with HMP as outer layers) confirming the layer-by-layer adsorption based on electrostatic attraction. Comparing SEM of microcapsules with various numbers of layers, an improvement in shell strength can be seen. Indentation is observed on 1-layer microcapsules showing that there are defects on the shell. They could be formed during the drying process or they are shell defects due to incomplete coverage of materials, meaning more layers are needed to fully cover the microcapsule shell. These defects are seen less on 5-layer microcapsules. These observations indicate that the more layers the more consistent the shells and the more resistant. It is against the physical drying process. Results showed that the time of the maximum in release shifts to higher values as the number of layers of the capsules increased. We clearly see that increasing the number of layers in the shell of the capsules leads to a delay of the release of diacetyl and maximum release time as a function of the number of layers is increasing steadily which show the release can be delayed even more by adding additional layers. These results prove that the release properties of the multilayer capsules can be tuned by controlling the number of layers in the shell of the capsules. The modeling results of four different kinetic models are indicated that the Rigter–Peppas was an appropriate model for diacetyl release prediction from multilayer microcapsulation. It could be attributed that the release mechanism is mostly governed by the Swelling–Fickian mechanism.
Conclusion: In this study, the microcapsules were produced using the LbL technique and food-grade SPI fibrils and HMP. The microcapsules had a poly-disperse size distribution. No flocculation of microcapsules during applying of additional layers was observed. It was found that increasing the number of layers, decreases the release rate of diacetyl. The diacetyl release data were kinetically evaluated by zero-order, first-order, Higuchi, and Rigter–Peppas models and the results showed that the release phenomena is mostly governed by the Fickian mechanism. Since the materials are food-grade, the applications of these microcapsules can include food products or pharmaceutical purposes.
Ahmad Ehtiati; Fakhri Shahidi; Arash Koocheki; Seyed Mohammad Ali Razavi; Mahsa Majzoobi
Abstract
Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of ...
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Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of tannin compounds in internal part of sorghum grains and low digestion of cooked protein, sorghum flour consumption is limited. Sorghum grain contains more than 70% starch which is an important tasteless ingredient in food formulas, as the main source of energy and thickening and gelling agent. Extraction of starch from sorghum in regarding to its nutritional problems is a good solution for extension of sorghum uses in food industry. Starch is a semi crystalline structure consisted on linear amylose and branched amylopectin molecules packed in granules. Ratio of these two molecules and their molecular short order and macrostructure and size and shape of granules determine functional properties of starch in the final product. Starch properties is depended on genetic residues so that starches from tubers have distinct differences with cereal starches even obvious differences exists between cereal starches and varieties. In this study we have investigated chemical, morphological, structural and thermal properties of starches four white sorghum line.
Material and methods: White sorghum grains were prepared from local farms with line numbers KDFGS1, KDFGS6, KDFGS9 and KDFGS20. Starches were extracted sorghum lines using alkaline steeping method and further purified using toluene-water-salt solution. Chemical parameters were determined including protein by Kjeldahl digestion method, lipid by soxhlet extractor, ash by burning in furnace, moisture by oven drying and amylose content by iodine binding colorimitry,. Light microscopy coupled with digital camera was used for granules shape and size determination moreover surface properties and morphology of granules was observed using scanning electron microscopy technique. Color of starches were determined with hunterlab colorimeter. To evaluate crystalline structure of sample i.e. type of crystals and degree of crystallinity, starches first were conditioned in desiccator containing saturated aqueous sodium chloride solution at 25°C for a week then X-ray diffraction of sample in diffraction angels from 4-40° was determined. Thermal properties of crystals melting or gelatinization were measured using differential scanning calorimetry of starch in deionized water in temperatures from 20-120°C with heating rate of 10°C/min .From heat flow changes over temperature, temperature of onset, peak and conclusion points of crystalline structure melting and its required enthalpy were calculated. Functional groups of starches were investigated using FTIR technique to observe.
Results & Discussion: Isolated starches had appropriate quality due to low amount of protein (
Shadi Basiri; Fakhri Shahidi
Abstract
Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the ...
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Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the wild, it is deep purple, but in many cultivated plants it varies from white to pink, being sweet and bland. The fruits are also eaten, often dried or made into wine or vinegar. In traditional Chinese medicine, the fruit is used to treat prematurely grey hair, to tonify the blood, and treat constipation and diabetes. White mulberry is a fruit with high nutritional quality. The shelf life of mulberry is short due to its high moisture content. Dried mulberry and its molasses are popular products from mulberry fruit. Hydrocolloids are used in fruit snacks formulations to create novel texture, increase stability for their water-holding capacity, improve texture and have an impact on flavor release and other structural and sensory properties in the respective products. Hydrocolloids are also widely used in the food industry as thickeners, stabilizers and gelling agents in various products including ice cream, sauces, jellies and pastille products. Guar gam is kind of long-chain galacto-mannan with high molecular weight, obtained from endosperm of guar plant. This type of synergistic behavior among polysaccharides is commercially valuable, because it creates a novel texture and a more desirable structure. The aim of this research is to produce mulberry pastille as a novel and value added product with long shelf life. Beside it can be introduced as a healthy snack replacing sugar. Materials and methods: The materials include mulberry puree, hydrocolloids (Gelatin and guar) and citric acid. Berries were collected from the gardens around Mashhad (Iran). Guar was purchased from Sigma Chemical Company, citric acid was purchased from Merk Chemical Company, Germany. Gelatin (0, 1, and 2 %) and Guar (0, 0.5, and 1 %) were used for pastille formulations. To produce fruit pastille based on mulberry puree, the prepared puree was mixed into hydrocolloids. After measure pH and moderating to PH = 4.3 by adding acid citric in 40 % concentration and controlling the Brix degree to constant Brix of 45, the mixture was prepared. Then the prepared mixture was poured into a network framework of steel origin in the cavities with 1.2×1/2 and the molds were hold in the refrigerator for 2 hours with 4°C to fasten the gel. The obtained gel was taken out of the mold cavities and placed in a glass plate. The samples were then dried at 70° C in a hot air drier with airflow rate of 1.5 m/s for 6 hours. The samples were evicted every 30 minutes. Parameters such as color, sensory and textural characteristics of samples were investigated. Statistical design was 2 factors factorial with three replicates adopted completely randomized design. Results and Discussion: The results of texture evaluation showed that increasing guar gum improves the cohesion, elasticity and chewiness of the samples, while their adhesion were decreases. Conclusion: Mulberry pastille including 1% Guar and 1% Gelatin having the lowest amount of firmness, adhesion, chewiness and suitable color characteristics, was determined as the best formulation among the other investigated samples.
Behrooz Alizadeh Behbahani; Ali Alghooneh; Farideh Tabatabaei Yazdi; Fakhri Shahidi; Mohebbat Mohebbi
Abstract
Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or ...
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Introduction: Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or tree to a height of three to ten meters. Mixture design is one of the most popular smart systems which is based on simulation of linear and non-linear systems using mathematical and statistical techniques, and a useful tool for dealing with completely unknown systems. Chemical preservatives are commonly used for inhibition of pathogens in foods, people are concerned about the side effects of preservatives on their health. Replacement of chemical preservatives with natural substances have a great importance in food preservation. Natural preservatives, as well as, essential oils and plant extracts are suitable alternatives for chemical preservatives. The main purposes of this study are the evaluation of the effects of different combinations of four solvents (water, ethanol, methanol and glycerin) on the efficiency of mangrove leaf extraction using response surface method with mixture optimal design, the optimization of solvent formulation for mangrove leaf extraction, and, finally, the evaluation of the in vitro inhibitory and bactericidal effects of mangrove leaf extract on Listeria innocua ATTC33090 ، Enterococcus faecium ATTC 51559 and Escherichia coli ATTC 25992.Materials and method:Fresh mangrove leaves were prepared from Qeshm Island, Persian Gulf, Iran, in August 2012. Water, ethanol, methanol and glycerin extracts were prepared by adding 50 g of powdered mangrove leaf to 250 mL of the solvent. Extraction was carried out for 48h, in ambient temperature. The mixture of extract and leaf powder was separated by Watman filter paper, then the filtrate was centrifuged in 3000g for 10 minutes and filtered using a 0.45 µm Millipore filter. Finally, in order to separate the solvent and concentrated extract, the solutions were evaporated using a rotary vacuum evaporator. The concentrated extract was stored in dark aluminum containers at 4°C. In this study, the effects of water, ethanol, methanol and glycerin at five levels (0, 31.25, 83.33, 125 and 250 ml) on efficiency of mangrove leaf extraction by mixture optimal design has been investigated. Modeling and optimization has been carried out by Scheffe polynomial. The antimicrobial activity of mangrove leaf extract was evaluated using disk diffusion method. The minimum inhibitory concentration (MIC) of mangrove leaf extract was determined using serial dilution tubes. For each extraction method (based on solvent, Water, Ethanol, Methanol and Glycerin), 8 serial concentrations (2, 4, 8, 16, 32, 64, 128, 256 mg/mL) and 1 control tube of mangrove leaf extract were prepared in Mueller-Hinton broth. The minimum bactericidal concentration (MBC) of mangrove leaf extract was determined using serial dilution tubes.Results and Discussion:The Results indicated that Scheffe polynomial model was highly significant for prediction of efficiency of mangrove leaf extraction (R2 and R2adj values equal to 0.940 and 0.8447, respectively and The lack-of-fit tests did not result in a significant, also F-value (14.62) indicated that the model is sufficiently accurate). The optimum formulation was found as following: glycerin (0 ml), water (28.22 ml), methanol (59.83ml) and ethanol (161.95 ml) respectively. Maximum of antimicrobial effect on Listeria innocua and highest resistance against mangrove leaf extract on Escherichia coli were observed. Increasing concentration of mangrove extracts had a significant effect (p< .05) on inhibition zone diameter. This may have been resulted from the increment of the solvent polarity associated with glycerin increase. In order to study the mentioned hypothesis, Pearson Square statistical test was used to determine the correlation between the extraction rate and polarity. The results showed that a significant (P≤0.05) and inverse relationship between the extraction rate and polarity of the solvent. Moreover, in order to check the accuracy of the model fitted on the data obtained from mangrove leaf extraction rate the goodness of fit was investigated using both coefficient of determination (R2) and lack of fit test. A 94% coefficient of determination and lack of significance (P≤0.05) for lack of fit test suggested that Schef model could accurately fitt the data and predict it The results of this study showed that Schef polynomial and numerical optimization using mixture design method were suitable to fit efficiency of mangrove leaf extraction and solvent formulation optimization data, respectively. According to the results, the optimized solvent formulation was glycerin (0 mL), water (28.22 mL) and ethanol (161.95 mL). Conclusion: Finally, the results showed that mangrove leaf extract had a notable antimicrobial effect on the studied strains “in vitro”. More “in vivo” studies seem to be required in order to determine the best extract dosage which leads to inhibition of microbial infection.
Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi
Abstract
Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...
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Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural sources that can be used in the development of novel foods. Among the known species of algae, Chlorella vulgaris and Spirulinaplatensis are common edible microalgae that have no side effects on health of human. The amino acid, carbohydrate, and fatty acid profiles of these microalgae are very similar to those of other food materials. Spirulina is a multicellular filamentous blue-green microalga, which was introduced as generally recognized as safe (GRAS) after being approved by food and drug administration (FDA). Spirulina can also be incorporated into common food preparations such as pastas, biscuit, bread, snack,pastille, candy, yoghurt, soft drink, causing health-promotion that are associated with microalgae biomass.The aim of this study was to investigate the possibility of producing new product based on kiwifruit and its enrichment with Spirulinaplatensis microalgae so that this product could replace common snacks, especially the pastilles containing synthetic colors and flavors, which have increasingly been used day by day despite having a low nutritional value and causing a variety of side effects. The role of pHysicochemical and sensory properties is very important in producing new products which can help producers design the products suitably. Therefore, some of the pHysicochemical properties of the kiwi base pastille were examined in this study, as well as the formulation and enrichment of it with Spirulinaplatensis. Material and methods: The ingredients of the formulations consist of 65% w/w kiwifruit puree, 30% w/w sweeteners (sugar, powdered glucose, invert syrup and sorbitol), 0.25% w/w high methoxyl pectin, 0.5% Agar, 0.5% Guar and Spirulinaplatensis(0, 0.25, 0.5, 1 and 2% w/w) as well.In order to produce fruit pastille based on kiwifruit puree, the kiwifruits were fist washed up, peeled and cut into pieces. Then the pieces were grinded. The prepared puree was mixed with Spirulinaplatensis, hydrocolloids and sweeteners at 70°C with specific ratios. Agar was dissolved in distilled water at 90°C and added to the concerned mixture. Finally, after moderating pH to 3.4 by adding 40 M citric acid and controlling the Brix degree in constant Brix of 45, the mixture was prepared. The mixture was then poured into stainless steel mesh molds with cavity dimensions of 1.2 cm × 2 cm × 2 cm and the molds were kept at 4°C for 2 hours to form the gel. Then the obtained gel was taken out of the mold cavities and the samples were dried at 70°Cfor 6 hours in a hot air drier with 1.5 m/s airflow rate. Then the regarded tests were performed on the dehydrated samples. To measure pH, pH meter (Hana, Portugal) was used. The measurement of mixture Brix was performed by an optical refract meter (Carlze, Germany). The drying process of the samples was conducted in a hot air drier (Soroush Medicine Co. Iran).Moisture, protein, fiber, lipid, ash, vitamin C, calcium and iron elements were measured according to the Iran national standard.Texture profile analyzer (QTS25 CNS Farnell England) equipped with a software was used to determine the textural properties of the samples. Samples were compressed and decompressed in two reciprocating cycles by a round plate cylindrical probe with 3.5 cm diameter, 1 mm/s probe speed and 5 g force to 30% initial height.Histological properties obtained from force-deformation curve are as follows: Hardness, Cohesiveness, Elasticity, Adhesiveness and Chewiness.Sensory test was performed with the judgment of 10 trained panelists. In order to evaluate the samples. A 9-point Hedonic method (1: very undesirable - 9: very desirable) was used. 5 sensory attributes (color, texture, flavor, odor and overall acceptance) were evaluated.SPSS software was used for the statistical analysis of the parameters. Mean of the replicates were compared via the multi-range Duncan`s test at 95% confidence level.In order to pHotograpHy with Scanning electron microscope, initial preparation should perform on all of samples.The obtained sampleswas removed from the templates and were sectioned on a scale of 2×1×1mm. samples were dehydrated in ethanol solution and then dried in a critical point. Then samples with 30 nm of gold/palladium coated and were tested using SEM (model LEQ1450VP) in the maximum voltage of 15 kv. At least four images with magnification of 500, 1000, 2000 and 5000 were prepared in several different areas of the samples.Results and discussion: The obtained results indicated that the effect of Spirulinawas significant on the moisture content and increasing Spirulinaconcentration led to increased moisture content of the product.The results of texture profile analysis indicated that the hardness and chewness was increased, but the cohesivness of samples was decreased when the amount of Spirulina is increased. The amount of protein, vitamin C, total ash, iron and calcium was increased by increasing the amount of Spirulina. SEM microscopic results showed that adding up Spirulina is led to the reduction of the uniformity of sample’s structure and then the gel matrix will be created with a larger pore. Results of sensory analysis indicate that samples containing 0.25% Spirulina have sensory characteristics (color, aroma, flavor and overall acceptability) than other samples.
Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi
Abstract
As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha ...
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As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and pharmaceutical products.
Akram Arianfar; Fakhri Shahidi; Rassoul Kadkhodaee; Mehdi Varidi
Abstract
Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds ...
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Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds of tea, black tea and green tea. Green Tea, is originated in China and dates back to several thousand years ago. In the production of green tea, young leaves are rolled and oxidized to decreasing oxidation but in production of black tea, tea leaves are oxidized (fermented) for 90-120 min after rolling and then catechins are converted to complexe compounds (theaflavins and thearubigins). The conventional method for extraction of green tea polyphenols compounds are heating, boiling, cold and heathing refluxe extraction, with long extraction periods and low extraction efficiency. In this study 3 techniques for extraction of polyphenol compounds from Green tea leaves were investigated and compored together.The main objective of this study was to determine the effects of differrent extraction conditions, temperature ( 40, 60, 80 and 100° C), different time ( 15, 30, 45 and 60 min ), microwave power (300, 600 and 900 % ) and ultrasound amplitude (40, 60, 80 and 100 W) on Green tea polyphenol content and antioxidant activity in three methods including Heat Reflux Extraction(HRE), Microwave Assisted Extraction(MAE) and Ultasound Assisted Extraction(UAE).Materials and Methods: Dried green tea leaves (supplied from Lahijan (Iran))were grinded for increasing the contact surface area between the solvent and solute. 1 g of green tea was extracted with 100 mL of water at various methods, Heathing Reflux Extraction(HRE), Microwave Assisted Extraction(MAE), by microsynth laboratory system (Milestone-ACT-36-Rev01) at 50 Hz and output 2450 MHz with adjustable power output (100-1000 W), temperature 180° C and Ultrasound Assisted Extraction (UAE) in double jacket vessel by using a 25 kHz ultrasonic system (model VCX 750, Sonics & Materials, Inc., USA), at a maximum nominal power output of 750W. All measurements were carried out in triplicate. The results were analysed statistically using the minitab 16 Program to determine the average value and standard error. Variance analysis, with a significant level of α= 0.05% was performed to determine the effect of time, temperature, microwave power and ultrasound amplitude on polyphenols content and antioxidant activity. Total phenol were determined spectrophotometerically by Folin-Ciocalteu method at 765 nm )Hewlett- Packard spectrophotometer model 8452A, Rockville). The antioxidant activity evaluated with the DPPH test spectrophotometrically at 517 nm. Results and Discussion: These results showed that polyphenol content is increased with increasing the time, temperature, ultrasound amplitude and microwave power of extraction. By increasing temperature to 80°C , time to 45 min, ultrasound amplitude from 40 to 80 and microwave power from 300 to 600, polyphenol content and antioxidant activity was increased and after that was constant. These results showed that, H.R.E require long extraction time and have low efficiency. Polyphenol compounds are thermally unstable and maybe degredate in thermal processing. Also, the best method for extraction was MAE, because of higher yield, higher contents of pol-yphenol and shortend time and this method was very efficient in the extraction of polyphenl compounds. The efficiency of extraction by UAE method is higher than HRE and lower than MAE method. Conclusion: UAE method compared to HRE method is enhanced the extraction of polyphenol, facilating solvent peneteration and increase the product releasing from intracellular. This method agitated the solvent to material and increased the contact surface between material and solven, and peneteration of solvent in to the green tea leaves. UAE canbe carried out at a lower temperature than HRE and decreased thermal damage.
Fakhri Shahidi; Alireza Sadeghi; Belal Sadeghi
Abstract
Introduction: Sourdough has been used since ancient times and sourdough fermentation has been studied for its effect on the sensory, structural, nutritional and shelf life properties of bread. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to ...
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Introduction: Sourdough has been used since ancient times and sourdough fermentation has been studied for its effect on the sensory, structural, nutritional and shelf life properties of bread. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to the action of microbial and indigenous enzymes. The rate and extent of these changes greatly influence the properties of the sourdough and ultimately the quality of the final baked product. From a rheological point of view, it is well established that as fermentation progresses, there is a change in nature of the elements contributing to dough structure such as the decrease in the viscosity. During sourdough fermentation, lactic acid bacteria produce a number of metabolites which have been shown to have a positive effect on the texture of bread. In addition to the direct impact of decreasing pH values on dough characteristics, secondary effects of acidification and fermentation time may include changes in the activity of cereal or bacterial enzymes associated with changes in the pH of the environment during the fermentation period. Further to the impact of sourdough on the structure and rheology of the constituent gluten proteins making up the framework of the dough, its effect on gas formation must also be considered in view of the fact that gas formation by microorganisms is necessary in order to obtain leavened bread. The application of sourdough to wheat breads has also a positive impact on bread volume. The rate of application is important, however, because optimum levels of sourdough must be applied to achieve optimal bread quality. The nature of the acidification process may also be a key. The present study was undertaken to evaluate the effects of different fermentation conditions on sourdough consistency and properties of Iranian main breads.Materials and method: In this research the fermentation temperatures (28 and 32 ºC) and fermentation times (16 and 24 hours) effects of two specific starter cultures including Lactobacillus plantarum (ATCC 43332) and a mixture of this starter with Lactobacillus brevis (ATCC 14917) on consistency of sourdoughs produced from flours of Iranian main breads (Barbari, Taftoon, Sangak and lavash), were investigated. An inoculum of mentioned strains was added to the mixture of water and wheat flour. The mixture was allowed to ferment at different fermentation temperatures and times without agitation for sourdough preparation. Then an amount of 0.5% active dry yeast extract, containing Saccharomyces cerevisiae and 25% sourdough samples (w/w) were added to each 100 g flour and mixed. The dough was left for bulk fermentation and at the end of the fermentation time; each piece was rounded before moulded by hand. The moulded dough pieces were proofed for 1.5 h at 30 ± 1 ºC and 85% relative humidity before baking at 220 ± 5 ºC for 15–16 min in a heated oven and then cooled in aseptic conditions for 1 h. The effect of fermentation conditions on pH and total titerable acidity of sourdough and also specific volume (rapeseed displacement method), firmness, aroma and flavour (based on organoleptic analysis) of sourdough breads prepared from the mentioned flours, were evaluated. Sourdoughs consistency were also estimated by Adams consistometer and compared with control samples. In these experiments a completely randomized design with four replications were conducted.Results and Discussion: Based on the results, some models were developed. These results showed that, fermentation conditions had significant effect (p≤0.01) on sourdough consistency prepared from flours of main Iranian breads in comparison with control samples. Moreover the produced samples with L. plantarum compared to other starter culture and the samples processed with Barbari flour in comparison with other flours had higher extensibility values. In most treatments, total titerable acidity in Barbari and Sangak sourdoughs and also Taftoon and Lavash sourdoughs were the same. The consistency of Taftoon and Lavash sourdoughs were also similar, but consistency of Barbari and Sangak sourdoughs were completely different. The maximum amount of specific volume was observed in sourdough bread, produced with L. plantarum in highest amounts of fermentation temperature and time and using of Barbari flour, but the changes in firmness, aroma and flavour of sourdough breads did not follow a specific pattern. There exist a myriad of microbial, technological and processing dimensions that must be considered in order to produce cereal products of optimum quality. Significant advances have been made in understanding the contributions made by the presence of acids, the fermentation period and the role played by cereal and bacterial enzymes in terms of sourdough and bread characteristics.Conclusion: process requirements for optimum quality were strain-specific and different for textural improvement which should be taken in to account in designing future sourdough baking processes..
Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi
Abstract
Ohmic-assisted hydrodistillation (OAHD) is an advanced hydrodistillation (HD) technique utilizing ohmic heating process and could be considered as a novel method for the extraction of essential oils. Long extraction time is one of the major problems with traditional methods. OAHD of essential oils from ...
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Ohmic-assisted hydrodistillation (OAHD) is an advanced hydrodistillation (HD) technique utilizing ohmic heating process and could be considered as a novel method for the extraction of essential oils. Long extraction time is one of the major problems with traditional methods. OAHD of essential oils from the aerial parts of peppermint was studied and the results were compared with those of the conventional HD. The results showed that OAHD method had the extraction time of 19.71 min while this value was about 55.88 for HD. Scanning electron micrographs of mint leaves showed a sudden eruption of essential oil glands for OAHD samples. GC- MS analysis did not indicate any noticeable changes in the compounds of the essential oils obtained by OAHD in comparison with HD. The results introduced OAHD as a green technology.
Mohammad Farhadi Chitgar; Mohammad Javad Varidi; Mehdi Varidi; Fakhri Shahidi
Abstract
Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. ...
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Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. Magnitude and duration of heating has a strong influence on anthocyanin stability. Temperature degrades the anthocyanins and the rates of degradation depend on the presence of oxygen, pH and their chemical structure. In this study the effect of temperature and solid content on degradation kinetic of anthocyanins in Berberis vulgaris var asperma were determined over a temperature range of 70-90◦C. Analysis of kinetic data suggested a first-order reaction for the degradation of barberry juice and concentrate anthocyanins. The half-life values were calculated 6.02, 3.32 and 1.06h for juice, 3.32, 1.84 and 0.76h for concentrate of 30 Brix and 3.19, 1.31 and 0.49h for concentrate of 50 Brix between 70 and 90◦C, respectively.The temperature-dependent degradation was modeled using Arrhenius equation. By increasing solid content, the activation energy value was increased but D-value and Z-values were reduced. The results shows that the degradation of anthocyanins in concentrates occurred at a faster rate than in juice. By increasing the temperature degradation rates were increased both in juice and concentate.
Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi
Abstract
Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...
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Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization and at same time with starter culture) was studied on the microstructure and acidification characteristics of yogurt during fermentation time. The results showed that different levels of Spirulina biomass had significant effect on acidification kinetics parameters of yogurt samples (p
Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad
Abstract
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...
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Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.
Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili
Abstract
Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex ...
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Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteemed. Changes in free fatty acid (FFA) and free amino acids (FAA), could have great importance in Kurdish cheese final Characteristics. In this project, Changes in FFA and FAA contents of Iranian Kurdish cheese, in local condition, during 10, 30, 50 and 70 days of ripening periods were evaluated. Most FFA significantly increased throughout maturation (P
