Food Technology
Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri
Abstract
Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green ...
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Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil) from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) . Ionic liquid microemulsion in water was considered as a new solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction, 5x, 12.5x and 20x solvent ratios were used for the sample and compared with the control sample.The best method and conditions for astaxanthin extraction and the best source for extractionby using solvents and the highest amount of astaxanthin were determined and ratios of solvent to sample 5 times, 12.5 times and 20 times and in order to analyze the results and compare the average SPSS software was used , comparison based on highest amount of extracted astaxanthin was measured with a spectrophotometer. The content of total carotenoids, percentage of astaxanthin recovery, DPPH radical scavenging activity were other tests that were performed to check the extracted astaxanthin. According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at a temperature of 27.1 degrees Celsius. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p < 0.05). According to the results obtained from the extraction of astaxanthin from two sourcesof shrimp and gammarus , shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a 12.5 times ratio of solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by astaxanthin extracted using ionic, oily and organic solvent compared to synthetic antioxidant BHT showed that antioxidant activity increases with increasing concentration of astaxanthin, but this increase was always lower than BHT.In general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources.
Food Technology
Parisa Shahiri Tabrestani; Mahboobeh Kashiri; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Mohammad Ghorbani
Abstract
Introduction
There ...
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Introduction
There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns. Burger analogs are plant-based products that are designed to mimic the taste, texture, and appearance of meat burgers. They are typically made from a combination of plant-based ingredients such as textured vegetable protein, legumes, grains, and vegetables. The goal of burger analogs is to provide a meat-like experience without using animal-based products.These formulations aim to provide a healthier and sustainable alternative to conventional meat products. The organoleptic properties of burger analogs, including texture, taste, and aroma, are crucial for their acceptance by consumers.
Prickly pear (Opuntia stricta) is a fruit from the Cactaceae family that contains various beneficial components, including natural pigments, proteins, fibers, and polysaccharides. Pectic polysaccharides and arabinogalactans are two types of polysaccharides found in prickly pear that have thickening properties and can improve the texture of food products. Moreover, Prickly pear is a nutritious and functional fruit that can provide various benefits when incorporated into the diet or used as an ingredient in food products. To date, no health benefit analog burgers incorporating Opuntia fruit have been developed.This study investigated the effects of adding Prickly pear pulp powder at levels of 0.5-2.5% on the physicochemical, sensory, and textural properties of analog burgers.
Materials and Methods
Analog burgers were formulated according to Iranian national standards using common ingredients (texturized soy protein, water, canola oil, garlic, dehydrated onion, soy sauce, and guar gum) as a control sample. Mature prickly pear fruits (Opuntia stricta) were collected from west of Mazandaran province in February. The fruits were washed, peeled, and dried in a forced oven dryer at a temperature of 45 °C. The dried samples were then ground into a powder and stored at 4 °C until further physico-chemical parameters of the including moisture, pH, ash, protein, lipid, color and total phenolic content. For developing new formulation of analog burgers, the roasted flour was substituted with prickly pear pulp powder at 0.5%, 1.5%, and 2.5% of the base recipe. The average moisture, ash, fat, carbohydrate content, pH, holding capacity, and color of each raw packed burger were measured. The hardness, springiness, cohesiveness, and chewiness of cooked analog burgers were evaluated using a texturometer instrument. Sensory analysis was performed by 10 panelists who judged discrimination scales of color, odor, taste, and texture characteristics. Analysis and sample treatments were repeated at least three times. Statistical analysis was performed using SPSS (version 19.0), and data were expressed as means ± standard deviation (SD).
Results and Discussion
The lowest and highest cooking losses were observed in analog burgers with 2.5% pulp powder (21.03 ±0.47%) and the control (22.2 ± 0.63%), respectively. However, moisture retention and juiciness did not show significant differences (p > 0.05) between analog burgers with prickly pear pulp powder and the control. The results indicated that increasing prickly pear pulp powder levels significantly decreased the redness (+a*) parameter and yellowness (+b*) of raw analog burgers. Moreover, a reduction in cooking loss and shrinkage were observed for cooked soy burger samples using prickly pear pulp powder. However, cooked analog burgers with added prickly pear pulp powder showed significantly higher juiciness. The elasticity of the produced analog burgers significantly decreased with an increasing percentage of pulp powder (p <0.05).
Conclusion
The incorporation of prickly pear pulp powder in analog burger formulation resulted in a significant decrease in cooking loss and shrinkage of the cooked burgers, while not significantly affecting moisture retention and juiciness. An increase in prickly pear pulp powder levels in analog burger formulation led to a significant decrease in the redness and yellowness of the raw analog burgers, as well as a decrease in their elasticity. Based on the sensory evaluation and consumers' overall tendency to consume burgers, it is recommended to use 1.5% prickly pear pulp powder in analog burger formulation.
Food Biotechnology
Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami
Abstract
Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...
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Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is a by-product obtained from air-classification in the modern wheat milling industry. It contains a high level of non-endosperm materials with the ability of water absorption and bio-film making capacity. Nevertheless, hydrogel-based films usually display weak water resistance, flexibility problems, and gas barrier properties. Carvacrol as a phenolic component is used to improve the functional properties of film and reduce the growth of pathogenic and spoilage microorganisms. Materials and Methods: Hydrogel based films were prepared by casting technique. Six grams of WFF was added to 100 ml of distilled water, the pH of the solution was adjusted near to 10.7 with NaOH solution (1 N). The dispersion was heated up to 85°C, with gentle stirring at 250 rpm for 30 min.Glycerol (35 g/100g of dry polymer) was then added and stirred for another 15 min. Carvacrol, as an active agent incorporated at two concentrations (5 and 10% (g/100g of dry polymer)) and stirred for another 15 min at 40°C and dried in a forced-air oven at 35± 5°C for 24 h. Physical (density, water-solubility, moisture content), mechanical, barrier and antimicrobial properties of active hydrogel-based film were determined. Antimicrobial properties of active hydrogel-based were evaluated in the vapor phase by using the micro- atmosphere method and liquid medium (immersion in broth) as a food model system. Statistical analyses were performed on a completely randomized design with the analysis of variance procedure using SAS software. Results and Discussion: Increasing the carvacrol concentration in the film making solution led to decreasing the water solubility, moisture content, and hydrophobicity properties of WFF based films. The SEM observations confirmed a porous structure of the active hydrogel-based film. The highest water vapor permeability (1.32×10-10 gm-1s-1Pa-1) and the minimum water solubility (37.01± 0.63%) were observed in hydrogel film with 10% carvacrol. An increase in the concentration of carvacrol produced a greater growth inhibition zone for all microorganisms. The results in vapor phase showed that A.niger exhibited greater sensitivity to carvacrol than other studied bacteria. Hydrogel based films with 5% carvacrol in liquid food model system produced 1.16 and 1.34 log reduction against E. coli and L. monocytogenes, respectively. The greatest antibacterial activity was observed with films containing 10% carvacrol against L. monocytogenes (2.71 log reduction). This work suggested that the WFF hydrogel base film with 10% carvacrol can be used as an active packaging for improving the safety and shelf-life of food products.
Food Technology
Fahimeh Hajinia; Alireza Sadeghi; Alireza Sadeghi Mahoonak; Morteza Khomeiri; Yahya Maghsoudlou; Ali Moayedi
Abstract
Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve ...
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Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve the nutritional properties of the baked goods. It stabilizes the levels of various bioactive compounds, retards starch retrogradation and increases mineral bioavailability. A diet rich in cereal and fruit-based products could improve human health. Oat grain has a high functional potential due to its composition. This grain is known to be an excellent source of dietary fiber, antioxidants and a well-balanced protein fraction. Jujube fruit is also getting popularized due to the high content of vitamins, phenolic, polysaccharides and natural colorant agents. The quality of available commercially jujube depends on the contents of its bioactive compounds and micronutrients. There is no report about simultaneous application of fermented oat and jujube powder in processing of wheat bread. Accordingly, the aims of this study were to produce a supplemented wheat bread containing these ingredients, and evaluate the textural and antioxidant properties of the product. Materials and methods: In the present study, controlled fermented oat containing selected LAB isolated from oat sourdough (as starter culture) was used to produce supplemented wheat bread. Crumb hardness, porosity, specific volume, overall acceptability and antioxidant activity in wheat bread containing fermented oat, jujube powder and their mixture were investigated in comparison with the control (wheat bread). All the experiments were done in triplicates. A complete randomized design with the least significance difference (LSD) post-hock was also used to statistical analysis of the data at p < /em>< 0.05 by SPSS (version 20) software. Results and Discussion: The highest amount of crumb hardness was observed in the sample containing mixture of controlled fermented oat and jujube powder, meanwhile the lowest amount of hardness was belonged to the control sample. The results of specific volume showed an inverse relationship between the values of hardness and specific volume, and the lowest specific volume was observed in sample containing controlled fermented oat along with jujube powder. The highest amount of specific volume was also observed in the control sample. The porosity of all the produced breads was also significantly (p < /em><0.05) higher than the control sample, and the highest porosity was observed in the sample containing controlled fermented oat. The amount of produced gaseous compounds and carbon dioxide during fermentation affect the porosity of the produced bread. Furthermore, water retention capacity is also involved in increase in bread specific volume. Water reduces the stiffness of protein structures and allows better air to enter the dough texture and more specific volume of the product. Wheat breads containing controlled fermented oat + jujube powder and jujube powder (alone) had the highest antioxidant activity, and the control sample had the lowest antioxidant activity. During fermentation, the amount of phenolic compounds or flavonoids increases, and fermentation also causes the synthesis or release of various compounds that have antioxidant properties. Characterization of wheat bread containing the optimal formulation of controlled fermented oat and jujube powder didn’t show significant effect on the overall acceptability of the product. The presence of fiber in fortified breads is likely to increase water uptake, which in turn increases water retention capacity, reduces dough stability and increases overall acceptability. Fruits and whole grains are rich in phytochemicals such as phenolic compounds. Application of phenolic compounds in bread processing, in addition to improve antioxidant properties, affects the physicochemical properties of the dough and the quality characteristics of the produced bread due to various interactions with flour compounds such as gluten and starch. Accordingly, the combined use of plant-rich resources such as jujube powder and fermented oat, which are rich in minerals and micronutrients, can be used to improve the nutritional and quality characteristics of the supplemented wheat bread as a simple and efficient method. Due to the adverse effects of chemical additives and improvers, the importance of providing natural alternatives such as fermented substrates and plant resources in wheat bread processing is quite necessary. The best alternatives for this purpose include sourdough and fiber-rich plant. Wheat bread containing a mixture of controlled fermented oat and jujube powder had the highest crumb hardness and the lowest specific volume. Antioxidant activity in all samples was significantly higher than the control sample and wheat bread containing a controlled fermented oat and jujube powder with 90.52% had the highest amount of antioxidant activity. According to the results, controlled fermented oat and jujube powder, as functional ingredients, may be successfully incorporated into the wheat bread with positively effects on its quality characteristics.
Food Technology
Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak
Abstract
Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...
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Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene and lycopene that are sensitive to light, oxidation or high temperature. Alpha-amylases from Bacillus and glucoamylases from Aspergillus niger have the strongest hydrolytic ability toward starch. Ultrasonic treatments have been reported to produce modified starch. In the last years, the effects of sonication on the starch microstructures and properties have been studied. It was shown that the C–C bonds of starch granules were destroyed, and hollows or pores were formed on the surface and inside the granules. Therefore, the main objective of this study was to identify a suitable starch (corn or wheat) to carry and protect iron ions. The enzyme having a fixed concentration of 0.1% within a fixed period of 36 hour, was added to the starch solutions in three different steps - after, simultaneously and before - the ultrasound processes. The power of the ultrasound was 350 watt for 10 minutes. Iron ions (Iron Ammonium Sulfate (II)) were added to the porous corn and wheat starches in concentrations of 40, 60 and 80 ppm. Materials and methods: The ability of water and oil adsorptions were measured in the produced corn and wheat porous starches. The microstructures of porous starches were revealed by using Scanning Electron microscopy (SEM). After adding iron ammonium sulfate (II) to the porous starches of corn and wheat, the amount of iron ions absorbed and the type of bonds formed between starch and iron ions were determined by inductively coupled plasma (ICP) and infrared spectroscopy (FTIR), respectively. Statistical analysis was performed by using SPSS software and the mean comparison test at 5% probability level and in the form of factorial test. Results & Discussion: The hydration capacity in processed wheat starch was lower than corn starch due to the differences in granular structure of wheat and corn starch. The hydration capacity in native wheat and corn starches was significantly (p < 0.05) lower than the processed forms. No significant difference (P>0.05) was observed between the three steps of adding enzyme (e after, simultaneously and before the ultrasound processes). According to the results, the oil adsorption capacity in the processed starches was more than that of the native forms. Scanning Electron Microscopy (SEM) shows that the native corn and wheat starch granules appeared without any clear of fissures, fractures and pores. The corn and wheat starches which were treated by the enzyme after (step 1), simultaneously (step 2) and before (step 3) the ultrasound change and lose their smooth surfaces and become uneven. The surface of corn granules in group 2 and 3 have less pores and porosities with more laminated. In simultaneously processes (phase 2) the ultrasound causes the enzyme to be inactivated. In phase 1, it can be concluded that the ultrasound helps the enzyme performance in creating the porosities and cavities. The wheat granules in step 1, 2 and 3 have a lot of damage on the surface and it is likely that the surface of the wheat granule is more resistant to enzyme penetration than the corn. The results of the ICP test show that processed corn starch has significantly (P <0.05) greater ability to absorb iron ions than processed wheat starch. Also, corn starch had a significant difference in iron uptake in the step 1 than steps 2 and 3 (P <0.05), but the data of the second and third steps did not differ significantly (P> 0.05). Hydroxyl groups of D-glucose units in starch granules bond with iron ions and FTIR spectrums give drop at 575 (cm-1) wavelengths. This study showed that enzymatic treatment and ultrasound led to the native corn starches convert to porous starches. The corn starch is more suitable than the wheat because the wheat is more resistant and the cavities were rarely formed. The corn porous starch is a suitable carrier for iron ions.
Mohammad Ganjeh; Seyed Mahdi Jafari; Mehrdad Niakosari; Ali-Mohammad Tamaddon; Yahya Maghsoudlou
Abstract
Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common ...
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Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common methods to reduce or prevent these kind of problems, is microencapsulation of valuable compounds in some materials which can protect them against environmental conditions, and enabling them to controlled release from trapped compounds at specific time and place. Orange peel oil, contains some important bioactive compounds such as limonene that is used in a variety of beverages, foods, cosmetics, pharmaceuticals and chemicals. D-limonene is the main constituent of orange peel oil, because it makes an 80-95% fraction of the orange peel oil volatile compounds, depending on fruit variety. In addition to its technological characteristics (flavor), D limonene can stop or delay the initiation of cancer. It can also be used as a safe alternative to antimicrobial compounds. Nevertheless, technological limitations (hydrophobic structure, high reactivity, sensitivity to oxidation and volatility) often avoid suitable use of this compound as a dietary supplement. Polysaccharides are among of the basic materials which are applied more in this field. Several factors such as cheap and easy access, having active groups interacting with hydrophobic and hydrophilic compounds, biodegradation, biocompatibility and relatively high thermal resistance, have turned them to be superior to lipid and protein carriers. One of the most important polysaccharide compounds existing in nature, is starch. It can be used as a carrier in encapsulation processes with different purposes, having advantages such as inexpensive, non-toxic, capable of recrystallization, the ability to form film and complex and resistant to various degrees of enzymatic hydrolysis. Spatial configuration of amylose is changed in the presence of ligands such as iodine and linear alcohols, resulting in a left-handed helix which can trap ligands within or between curvatures derived from glucose connections. One of the major structures which is created in the interaction of amylose and lipophilic substances, is known as V-amylose structure. V-amylose is a left-handed helix with an inner hole which ligands can be placed within it. The aim of this study was to determine the effectiveness of amylose in nanoencapsulation of limonene as a bioactive compound with desirable sensory characteristics using a thermo-mechanical stress.
Materials and methods: Based on the analysis of pure limonene samples (Sigma-Aldrich) as well as samples used in this study, more than 92% of examined sample comprised of D-limonene. In order to prepare amylose nanoparticles containing limonene, 0.1 molar solution of potassium hydroxide (Merck, Germany) was prepared in deionized water and then high amylose corn starch (HACS) (Sigma-Aldrich (St. Louis, MO, USA) with 70% amylose was added to it in the ratios of 2: 4% while stirring continuously for 30 minutes at 80°C. Limonene was then used in the ratios of 5: 10% of HACS was added to the suspension and stirring continued for 1 minute. Initial suspension has been processed by using ultrasound system (Model UP100- Hescheler Company, Germany) with 100 W power and frequency of 30 kHz for 9 and 18 minutes. The viscosity of amylose suspensions containing nanoparticles with different formulations was measured by using a capillary viscometer (Schott-Gerate-Capillary-Viscometer-525-00- Germany). Size and zeta potential was measured by using dynamic light scattering (DLS) and Nanotrac Flex In-situ Particle Size Analyzer devices and Microtrac ZETA-check determined. The morphology of nanoparticles was studied using a scanning electron microscopy (TESCAN-Vega3- Czech Republic). Microencapsulation efficiency and loading efficiency were determined by using spectrophotometry.
Results and Discussion: In all formulations, particle sizewere less than 50 nm. Starch granules were exposed to cavitation stress by applying the ultrasonic process .The constant formation of bubbles creates a mechanical impact with high energy on starch granules during bursting. Fast impingement of fluid to granule surfaces, hitting particles to each other as well as resistant of the granules against fluid stream cause breaking of starch particles into nanoparticle scales. The highest amount of zeta potential was related to the sample which had the highest starch and limonene concentration. Amylose concentration had the main effect on zeta potential changes. Electrostatic charges can be the main reasons for the higher zeta potential in samples with 4% amylose concentration. More increasing in surface active agents of amylose, namely ionized hydroxyl groups of glucose molecules leads to increasing in surface charge, and results in zeta potential. The most impact on solutions viscosity is related to amylose concentration. Generally, increasing the amylose concentration leads to increasing the solution viscosity, in other side, with ultrasound treatment, the amount of this index was reduced and the solution became more fluent. Microencapsulation and loading efficiency values ranged between 28-82% and 0.38-1.63% respectively. The limonene concentration had the most impact on the efficiency in various formulations. At similar treatments with %4 amylose concentration and 9 min sonication period, by increasing the amount of limonene from %5 to 10, microencapsulation and loading efficiency were increased from %31 to %82 (%62 growth) and from 0.52 to 1.41 (%63 growth) respectively.
Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi
Abstract
Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...
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Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated for its intrinsic aesthetic value and also allows us to estimate food quality. Synthetic dyes have commonly been applied for food coloring purposes because of their stability against light, oxygen and heat. However, some of these synthetics have been related to toxic effects and it has been reported that their consumption affects children's behaviors. Therefore, synthetic dyes are being increasingly replaced by natural pigments. The principal groups of natural food colorants are anthocyanins, betacyanins, carotenoids, curcuminoids, and chlorophylls. Among these pigments, anthocyanins have gained growing interest because they are widely distributed pigments in nature and represent a wide range of color from red and orange to purple and blue. Berberis b .L (barberry) is the largest genus in the family Berberidaceae and contain about 450–500 species of deciduous or evergreen shrubs. Iran is the largest producer of barberry (B.vulgaris) in the world. Besides, other species in different parts of Iran, especially North Khorasan province, grow wildly. B.cratagina is one of the wild barberries which is known as black barberry among Iranian people. B. cratagina contains large amounts of anthocyanin that can be used as an alternative to synthetic colorants. However, its successful application mainly depends on the stabilization of its anthocyanins. Studies have been shown that some hydrocolloids especially pectin can enhance the stability of anthocyanins. So, the aim of this study was to evaluate the effect of different concentrations of high methyl esterified apple pectin on the degradation kinetics of monomeric anthocyanin and visual color parameters (L, a*, b* and TCD) of black barberry in a fruit pastille model system.
Material and Methods: The fruit pastille prepared according to Demars & Zeigler (2001) recipe. Six g gelatin was mixed with pectin (the amount of pectin was varied between 0.5, 1, 1.5 and 2 g) and 20 g water in a beaker. The mixture was heated and deairated in a water bath. Additionally, 30 g of sucrose, 25 g of glucose syrup (80°Brix) and 10 g of water were combined, the mixture was heated at 115°C(2 min), resulting in a total soluble solids content of 80°Brix and added to the gelatin solution. Subsequently, after cooling to 80°C the Berberis juice (10 g ) was added to the mixture Finally, the gel solution was poured into a plastic molds, stored at 4°C for 24h and dried at 25°C until aw=0.6. For shelf life experiments, samples were stored under dark (20±0.5°C) condition for a period of 30days. Samples were drawn at regular intervals of 6 days to quantify total anthocyanin and for color analyses. Total anthocyanin content of samples was determined by the pH differential method and color analysis was performed using computer vision. Linear regression analysis was applied using Slide write software version7.0 to obtain the kinetics parameters. All experiments were repeated at least three times and results were expressed as mean ± SD. Significant differences (α=0.05) of physicochemical properties and kinetic parameters throughout storage were determined using the Duncan's test for differences between independent samples. Data evaluation was performed using the SPSS software version16
Result and Discussion: There was a significant difference (P
Ehsan Azadbakht; Yahya Maghsoudlou; Morteza Khomeiri; Mahboobeh Kashiri
Abstract
Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials ...
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Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials to minimize the risk of foodborne contamination by pathogens and inhibit the development of spoiler microbes. Antimicrobial packaging is a type of active packaging that provides the continuous migration of antimicrobial components to the surface of the foods. Chitosan is a linear copolymer of β-1, 4-linked D-glucosamine and N-acetyl-d-glucosamine. It is a cationic polysaccharide for food packaging applications, due to its unique characteristics of films, including excellent oxygen barrier properties, good mechanical properties, nontoxicity and good antimicrobial activity. Eucalyptus is a plant native from Australia and the Myrtasya family that includes about 900 species and sub-species. There is abundant scientific evidence regarding the efficacy of different species Myrtasya as the antibacterial and antifungal compounds used in health products, and food industry. Using natural antimicrobials are interesting strategies for reducing the use of chemical additives in the food industry. Essential oils (EOs) are defined as a mixture of volatile water insoluble substances to be incorporated into the edible films due to exhibit antimicrobial effects. Moreover, evaluation EOs on the physical, optical and structural properties of the resulting film is also important. Therefore, the aims of this work were to determine the effect Eucalyptus globulus essential oil on antibacterial properties (2) to determine the antimicrobial activity of chitosan based films containing Eucalyptus globulus essential oil against S. aureus, B. cereus, E. coli and S. intertidis.
Materials and methods: The foodborne microbial strains were prepared from Persian Type Culture Collection. The essential oil was analyzed by gas chromatography (GC) (Thermoquest 2000, UK). In this study, the antimicrobial activity of Eucalyptus globulus essential oils (EGOs) was evaluated against two gram positive (S. aureus and B. cereus) and two gram negative (E. coli and S. intertidis) bacteria by the agar diffusion technique and microdilution test. The effect of EGO was evaluated in liquid media and vaporous phase too. Chitosan solution were prepared by dissolving 1.5 % (W/V) of chitosan in aqueous solution containing 0.7% (V/V) of acetic acid under a magnetic stirrer at 40°C until chitosan was completely dissolved. Glycerol as plasticizer (10% weight of chitosan powder) was added to the solution and stirred for 10 minutes. The EGO with concentrations of 0.5, 1 and 1.5% v/v was added to the solution and was stirred for 5 minutes. The film forming solutions using a homogenizer (Heidolph, Germany) were homogenized with 12000 rpm for 4 min, then degassed for 5 min and 25 ml were cast on a 10 cm diameter petri dish. After drying the film in the oven at 38°C for 24 h, they were peeled from the plate surface and were evaluated. The antimicrobial activity of the films was evaluated in contact with liquid and vaporous media.
Results and discussion: Minimum inhibition concentration for gram negative (E. coli, S. enteritidis) and gram positive (B. cerus and S. aureus) bacteria showed 3.125 and 1.562 µg/l respectively. The inhibition zone for gram positive bacteria was bigger than gram negatives. The effect of EGO on bacteria based on Log reduction value (LRV) of S. aerus > B. cerus > E. coli> S. enteritidis. Thses results confirmed that gram positive bacteria were more sensitive to inhibition by plant essential oils than the gram-negative bacteria. Our results showed that chitosan film containing 1 and 1.5 % essential oil was able to reduce the density of bacteria. The Log reduction value of chitosan bioactive film was increased by increasing the concentration of E. globulus essential oil than 0.5 to 1.5 % in liquid media. The results of this work had demonstrated that chitosan bioactive film containing 1.5% EGO can be used an effective antimicrobial film for food packaging in direct contact.
Conclusion: Chitosan is a good biopolymer for active food packaging. The result of this study showed that chitosan films containing EGO could be used as active films due to enhanced the antimicrobial properties which are important in food packaging applications. Films containing essential oil had unique properties that are useful for coating of perishable foods such as fish and poultry.
Mohammad Farhadi Chitgar; Mehran Alami; Elnaz Milani; Yahya Maghsoudlou
Abstract
Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits ...
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Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially fruit juices. Also, the fruit contains health promoting compounds such as polyphenols and anthocyanins. Anthocyanins are bioactive compounds present in many fruits, vegetables and their products. They are responsible for the wide array of colors present in flowers, petals, leaves, fruits and vegetables and are a sub-group within the flavanoids characterized by a C6-C3-C6 skeleton. A substantial property of anthocyanin is their antioxidant activity, which plays an important role in prevention of neuronal and cardiovascular illnesses, cancer and diabetes, among others. Therefore, preservation of these compounds during processing of barberry juice is very important. Conventional thermal pasteurization is the common preservation technique used for fruit juice processing. Although this method inactivates microorganisms and enzymes causing spoilage and extends the shelf life of juices, but also it causes degradation of anthocyanins and loss of the nutritional quality of these products. Moreover, the increasing demand for natural and fresh fruit juice resulted in the development of various non-thermal technologies, such as radiation processing, osmotic dehydration, pulse electric field, sonication and high pressure. Power ultrasound has shown important advances in food processing and has a potential to meet the FDA requirement of a 5 log reduction in pertinent microorganisms found in fruit juice. Physical (cavitation, micromechanical shocks and mechanical effects) and chemical (formation of free radicals) mechanisms are responsible for the biocidal effect of sonication. Other advantages of this technology include low cost, reduced processing time and environmentally friendly technique. However, ultrasound by itself is not very effective for microbial inactivation and the use of other technologies during sonication such as temperature (thermo-sonication) and pressure (mano-sonication) has shown efficient results in inactivation of microorganisms. Thermosonication has been reported as an alternative to thermal pasteurization for processing of fruit juices such as strawberry juice, blackberry juice and orange juice. According to the negative effect of thermal processing on color and anthocyanins of barberry juice this study aimed to evaluate the effect of thermo-sonication as an emerging technology in two intensities 18.32 and 27.62 W/cm2 at 45°C for 5 and 10 minutes on the quality of barberry juice.
Material and methods: Barberry (B. vulgaris) ripe fresh fruits were collected from gardens of Qaen. Fruits were crushed into pieces in an electric blender. The mixture was then filtered through a nylon filter and kept in dark condition at 4°C before subjecting to thermosonication. Barberry juice was sonicated at 200W capacity batch sonication system (Sonopuls HD 3200 BANDELIN, Germany) and a constant frequency of 20 kHz with a 13mm probe. Barberry juice samples of 60 mL were placed in a 100 mL double wall cylindrical vessel pyrex glass through which water at 4±1°C and a flow rate of 0.5 L/min was circulated to attain a constant temperature in the juice sample during sonication. The samples were sonicated at 70 and 100% amplitudes levels for 10 and 15 min at 45°C with pulse durations of 15s on and 5s off (US70-5, US70-10, US100-5 and US100-10). After the sonication treatment, juice samples were kept in sterilized bottles and were stored at 4°C until further analysis. Total anthocyanin content of barberry juice was determined by the pH differential method and the color of juice samples was determined using a Chroma Meter (Color Flux, USA). The color values were expressed as L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). The total phenolic content and antioxidant activity was determined by modified Folin–Ciocalteu method and DPPH radical scavenging activity. The counting of microorganisms was made using standard techniques (AOAC 1984), and included total plate counts and yeasts and molds. All experiments were carried out in at least three replicates and the results were expressed as mean ± SD. The significant differences between mean values of juice samples were determined by analysis of variance (one way-ANOVA) using Dunkan’s test at a significance level of P< 0.05. Data evaluation was performed using the SPSS software version16.
Results and discussion: The result showed that the processing in all treatments completely inactivated the microbial population. The reduction of total plate counts and yeast and mold counts after processing was equal to 3.68±0.1 and 3.34±0.48, respectively. Thermo-sonication, especially in low intensity (32/18 w/cm2) had little effect on total anthocyanin compounds of barberry juice. The losses in total anthocyanin content of juice samples were 0.03%, 1.14%, 1.56% and 10.79% in TS-70-5, TS-70-10, TS-100-5 and TS-100-10, respectively. Hydroxyl radicals produced by cavitation can be involved in the degradation of anthocyanins by opening of rings and formation of chalcone. Thermosonication had significant effect on color parameters of barberry juice. All the color values (L*, a*, b* and C*) of barberry juice treated with thermosonication treatment were decreased as compared to control. The color loss of barberry juice samples decreased with increasing the amplitude and time of thermosonication. Extreme physical conditions which occur within the bubbles during cavitational collapse at micro-scale reaction may be responsible for the degradation of color in fruit juices. A significant increase (p˂0.05) in both total phenolic content and antioxidant activity of samples treated at TS-70-5 and TS-70-10 was observed. However, higher amplitude significantly decreased the total phenolic content and antioxidant activity of barberry juice. It has been shown the enhancement of total phenolic content in juices after sonication might be attributed to the facilitation the release of bound phenolic present in the suspended particles. Since there is a correlation between total phenolic content and antioxidant activity, the extraction of bound polyphenols due to cavitation can be presumed the increase in antioxidant activity. The result of this study showed that thermo-sonication could be used as an alternative to thermal treatment.
Azadeh Ranjbar Nedamani; Aman Mohammad Ziaiifar; Mahdi Parvini; Mahdi Kashani-Nejad; Yahya Maghsoudlou
Abstract
Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating ...
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Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating behavior, can headspace and initial temperature have important role on heat transfer rate and the position of cold area in these products. Heat breaking phenomena in the thermal curve, which can be seen in foods containing starch, is essentially related to gelatinization and destroying of starchgelstructure. Starchmaybe naturally exist in foods ormay be added to food formulations as an additive to create the consistency, filler, volumeproviders, emulsionstabilizer and etc. However, during thermal processing of foodscontaining high amounts of starch, complexstructural changes occur which leads to viscosity increases. These changes aredue to structural changes of starch during gelatinization; such as irreversible swelling of the starch granules, melting of starchcrystals, leaking of starch granule compound. Depending on thetype of starch and its concentration, the final product can bean aqueous solution or agel structure. Increasing in starch viscosity after gelatinization leads to decrease in heating rate, but with the advancement of heating time, when most granule swelling occurs, and the granules are being disrupted and the viscosity is reduced. This leads to increase the heating rate. This dual behavior of starch dispersion viscosity, leads to break in heating curve. Such solutions are named broken heating curve foods.The aim of this study was numerical simulation of the effect of starch concentration and initial temperature on heat transfer rate of starch dispersion during static sterilization with COMSOL software. Materials and methods:To prepare 100ml of 3.5 and 5% starch dispersion, 3.5 and 5 g starch was dissolved in 96.5 and 95 ml distilled water at 24.7C, respectively. The solution was then heated at 50C for 10 min to avoid sedimentation during the heat process. Samples were filled at 50 and 75C initial temperatures. In each can (9.9×10.1cm), T- type thermocouple was placedin one-third length from the bottom. All measurements were performed in triplicates. The 8-port data logger (Pico-TC08, England) and related software (PicoLog) were used to record the temperature data with 10s intervals.The full filled cans (without headspace) were statically heated in vertical position with no rotation. Numerical solutions of the governing equations were performed by COMSOL Multiphasics 4.2b software. A BDF method for time stepping and Backward Euler to time discretization were used. The system used to run the test and solve the equation was Intel VR CoreTM i5CPU M 460 @ 1.70 GHz and 6GB RAM. Numerical simulation of COMSOL software include spairing two physical phenomena: heat transfer and fluidflow. Since the system was cylindrical shaped can contain food with natural convection, non-isothermal laminar flow equationswere used. For this problem, one geometry and two domains were defined. The governing equations for non-isothermal laminar flow for domains were defined. Since in thermal diffusion analysis, the formula methods are more correct than empirical methods, formula methods were used in this study for calculating j and f. The accuracy of these calculations was evaluated using CFD. Parameter - f is the slope of heating curve. Jhindex, as a dimensionless correction factor. Results and discussion: The results showed that thecold area is near theone-tenth ofcans bottom. Inboth product initial temperatures, varying the concentration of the starch in product from 3.5 to 5% leads to longer heating time. The increase in the thermal process time at one-tenth of can bottom is more than one-third of can bottom. The time which the dispersion reaches to static temperature also changes with starch concentration in dispersion. The temperature difference in 5% starch dispersion at static temperature at the end of heating process is more considerable than 3.5% starch dispersion. Higher starch concentration induces a decrease in f (The fh coefficient represents thetime required to move heating process one cycle in heating curve and it can be calculated from the slope of the linear part of heat curve) at one-third of can bottom while an increase in f at one-tenth of can bottom. This behavior can be related to the fact that the starch gelatinization takes place earlier in one-third of can bottom than one- tenth due to the faster increase in temperature.
Maryam Ebrahimi; Morteza Khomeiri; Yahya Maghsoudlou
Abstract
Introduction:Toxigenic fungi such as A. flavus grow widely in peanut and produce aflatoxins, a group of carcinogenic metabolites. Aflatoxin produced in peanut differed from the genetic variety of plant. The high humidity and moderate temperatures in the subtropical Caspian littoral of northern Iran could ...
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Introduction:Toxigenic fungi such as A. flavus grow widely in peanut and produce aflatoxins, a group of carcinogenic metabolites. Aflatoxin produced in peanut differed from the genetic variety of plant. The high humidity and moderate temperatures in the subtropical Caspian littoral of northern Iran could increase the growth of A. flavus and the production of aflatoxin. The objectives of this study were 1) to determine the chemical composition of peanut cultivars grown in Golestan Province, Iran, 2)to select resistant variety of peanut to aflaoxigenic A. flavus growth and 3) to evaluate relationship between A. flavus growth and changes in oleic and linoleic acid content and peroxide value. Materials and method: Peanut samples were used from four important varieties of peanut, Goli, Mahalli, China and India. those have been harvested from farms in Golestan province, Iran. Fat, protein, ash, moisture, reducing sugar, AFB1 content and peroxide value in each sample were measured by the standard method of AOAC. Fatty acids of the peanut seed oil were analyzed using gas chromatography (GC, Varian CP-3800 model) with a flame ionization detector (FID) and a DB-WAX column (50 m × 0.32 mm ×0.2 µm). To study the effects of A. flavus on peanut varieties, they were sterilized with 0.5% NaClO solution and then one ml of A. flavus spore suspension was added to every 20gr disinfected peanut and was placed in the incubator for eight days at 26°C. After incubation, the number of seeds colonized by fungi, spore production, AFB1 production, the association between colonization rate of hydrolysis of fatty acids and peroxide value were determined.Results and Discussion: The results showed that there were significant differences (P
Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi
Abstract
The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...
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The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure (120-220 kPa) and temperature (25-35 ºC) on the permeate flux and hydraulic resistance of sour orange juice during membrane clarification. Response surface methodology (RSM) was used to optimizing the operating parameters. Results of the experiments showed that the permeate flux was raised with increasing of temperature, but total hydraulic resistance (RT), concentration polarization resistance (Rcp) and gel layer resistance (Rg) was decreased in mentioned condition. The permeate flux, membrane resistance (Rm), RT, Rcp and fouling index was raised with increasing in pressure. The Rm and fouling index are showed different behavior depending on temperatures level. Results of process optimization indicated that the best conditions to maximize of permeate flux, and to minimize of fouling index and RT achieved at 35 ºC and 120 kPa for a maximum desirability of 0.761.
Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani
Abstract
Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...
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Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing juice and health benefits.The health benefits of citrus fruits are linked to the high amounts of photochemical and bioactive compoundssuch as flavonoids, carotenoids, vitamins and minerals available in their juice.These phytonutrientsmay act as antioxidants, stimulate the immune systems; induce protective enzymes in theliver or blockthe damage of the genetic materials. The phytonutrients and vitamins may be responsible for theantioxidant, anticancer and anti-inflammatory properties of the citrus species.Citrus fruits processing accounts for approximately one third of total citrus fruitproduction, more than 80% of it is orange processing, mostly for orange juice production.The most important processed citrus fruits product isorange juice. Orange juice can be presented in different forms. The major types of orangejuice are the freshly squeezed orange juice and concentrated orange juice.Siavaraz local orange is an orange cultivar grown in north of Iran which is used mainly in orange juice production. There is no systematic study about the relation between physical characteristic of fruit at harvest time and its juice quality and quantity. Materials and methods:In this study, the physical characteristics, quantitative-qualitive properties of siavaraz local orange at harvesting times and changes in anti-oxidant components of its juice during processing and storage were investigated.The fruit were collected in eleven different harvest time (start of fruit harvesting and every two week intervals) and different parameters including fruit length, diameter, spherical coefficient, density, peel thickness, juice percentage, total soluble solid (TSS),titrable acidity(TA) were evaluated. In next stage ascorbic acid, total phenolics and anti-oxidant capacity of different fruit juice include fresh squeezed juice by hand and extractor, juice reconstituted from orange concentrate with 60° brix, juice reconstituted from orange concentrate with 65° brixwere evaluated and compared. Finally, changes in vitamin C content during refrigerated storage infresh squeezed juice by hand andjuice reconstituted from orange concentrate were measured. Results & Discussion:Results showed that siavaraz local orange was in four size with different physical characteristics. The highest amount of density was belonged to small fruits with 0.977 at the first harvest stage. Small oranges with lowest peel thickness had the highest juice percentage but the large oranges with the higher TSS showedhigher production efficiency (327.24%). The TA and pH in first stage of harvest were the highest and the lowest, respectively compared to other stage. The highest concentrate efficiency (6.42%) and juice quality (9.88° brix) were obtained at the harvest stagenumber six and seven, respectively. The lowest amount of juice percentage for concentrate production was observed at the stagenumber six (15.6 kg). By investigating the anti-oxidant compounds, results reveals that ascorbic acid and anti-oxidant capacity of juice taken by juicer extractor, were higher (p
Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou
Abstract
An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed ...
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An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed to evaluate the oxidation processes. Changes followed an apparent first-order kinetic. Walnuts and walnut kernels were also kept in normal condition (20-30˚С; RH, 35-45%) for 12 months in order to validate the approach. A maximum of energy (62.24-75.67 kJ mol-1 K-1) needed for formation of primary oxidation products and a minimum of energy (35.65 kJ mol-1 K-1) to generate secondary oxidation products were calculated. Formation of oxidation products in walnut kernels was found to be a temperature-dependent reaction, with Q10 =1.44- 2.1. The results showed that CD and CT values could provide a proper estimation for oxidative stability of the nuts stored in ordinary condition, with an average error of approximately 12.9%.
Hasan Ghiasi; Shahrokh Jebraeili; Seyed Mahdi Jafari; Yahya Maghsoudlou
Abstract
In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared ...
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In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared with the results of the device were investigated and optimized. The results showed that the factors affecting the photography which werw found to be just the background color and light setting of camera would have the most significant effect on software colorimetery and white background and indirect illumination were the best conditions. significant difference was observed between software and instrumentally colorimetry after optimization the effective factors on photography also relationships used in the conversion were not careful enough. Therefore in consideration of the difference between physical characteristics of foods surface with a color chart (used to optimize the imaging conditions) it is necessary for optimization a software colorimetery system to use the regression between software and device colorimetry results of test foods.
Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami
Abstract
The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...
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The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 BX in Ultrasound bath osmosis solutions. The results of drying time showed that by decreasing the concentration of kiwi fruits samples from 8 to 6 mm and increasing the concentration of osmosis solution and ultrasound time, the time of gaining 20% moisture decreased for each treatment. The studies showed that the minimum time for getting 20% moisture in 6 and 8 mm kiwi fruits in pre-treated samples with 70 BX and 30 minutes ultrasound time is 263 and 313 minutes respectively. The results of rehydration in pre-treated compound samples showed that by increasing the concentration of osmosis solution, as well as the time for Ultrasound waving and increasing the kiwi fruits samples concentration from 6 to 8 mm, the rehydration decreased compared to control sample. The results of perceptive assessment in general acceptance of dried kiwi fruit showed that using pre-treated compound sample was more acceptable than the control sample.
Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou
Abstract
Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition ...
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Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition (temperature, 19-30˚С and relative humidity (RH), 35-45%). The whole walnuts and walnut kernels were also kept in refrigerator (4˚С, RH 75%). Some quality parameters for the oil extracted from walnut kernels were measured throughout the storage. Peroxide value of whole walnuts, walnut kernels and walnut chopped kernels pass over 2 meq O2/kg after 12, 10 and 8 months storage, respectively. Peroxide value of the packaged nuts and the nuts stored at cold storage were increased only 1 meq O2/kg over a period of 1 year storage. According to the statistically analysis results, the effect of storage condition and storage time on oxidative stability of walnuts were significant (p walnuts shell > contact surface of walnut kernels with environment were defined to maintain the quality of walnut kernels during long term storage.
Azadeh Ranjbar Nedamani; Yahya Maghsoudlou; Mohammad Ghorbani; Alireza Sadeghi Mahoonak
Abstract
Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ...
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Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ethanol at 60°C for 5 seconds was studied. In these conditions, treating with 10 ml/kg enzyme concentration at 90 minutes effective time resulted in maximum extraction of lycopene (279.5 mg/100g oleoresin) while for samples treated with pectinase and ethanol, maxmum extraction was 160.87 mg/100g olearesin. Also lycopene extraction yield from 100 g sample was 0.113609 and 0.089478 mg respectively. Totally in this study it was shown that pectinase treatment without ethanol treatment for extraction of lycopene is better in tomato waste.
Elahe Eshraghi; Yahya Maghsoudlou; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mehran Alami
Abstract
The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 ...
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The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 kHz). The results of drying time showed that by decreasing the thickness of samples from 8 to 6 mm and increasing the ultrasound time, the time required reducing the moisture content down to 20% for each treatment. It was also found that the minimum time for bringing the moisture down to 20% in 6 and 8 mm kiwi fruits in pre-treated samples with 30 minutes sonication time was 299 and 404 minutes, respectively. The results of rehydration in samples showed that by increasing the time of sonication and decreasing the kiwifruits samples thickness from 8 to 6 mm, the rehydration increased compared to control sample. The results of organoleptic valuations about to totality acception of dried kiwifruit product showed that using pre-treated ultrasound sample was more acceptable than the control sample.
Keywords: Rehydration, Drying, Kiwifruit, Ultrasound
Maryam Alipour; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Seyed Mahdi Jafari
Abstract
The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep ...
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The demand for low fat snacks is increasing. There are different methods to produce low fat fried products. One of these methods is coating. In this study effect of Carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. Samples were deep fried in frying oil (Palm olein) at 160, 175 and 190 ºC. In order to evaluate the effect of frying time on oil uptake, potato strips coated with 1% Carrageenan were fried for 1 to 10 minute, then oil uptake has been measured. Results showed that Carrageenan as a hydrocolloid coating, reduced oil uptake in fried potato products compare with control samples. Coating potato slices with 1% Carrageenan led to significantly reduction in oil uptake (p
