Food Chemistry
Zeinab Nooshi Manjili; Alireza Sadeghi Mahoonak; Vahid Erfani Moghadam; Mohammad Ghorbani; Hoda Shahiri Tabarestani
Abstract
IntroductionSeeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% ...
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IntroductionSeeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% in terms of dry matter). Proteins are among the vital health-giving components that provide nitrogen, essential amino acids and energy needed by the body. Pumpkin seeds are a good source of amino acids such as valine, histidine, isoleucine, leucine, threonine and methionine. Protein hydrolysate is a mixture of peptides and amino acids that can show antioxidant, antimicrobial, anticancer, antidiabetic and antihypertensive properties. During hydrolysis, proteins are broken into small peptides and amino acids. Since enzymatic hydrolysis is performed in relatively mild conditions and no amino acid damage occurs, this type of hydrolysis is preferred over acid and alkaline hydrolysis. Hydrolysates obtained from pumpkin seed protein have bioactive properties, especially antioxidant activity. Pretreatment of proteins before enzymatic hydrolysis works to improve the release of bioactive peptides from different proteins. Pretreatment causes the three-dimensional structure of the protein to open and helps increase the access of enzymes to peptide bonds. The main properties of microwaves usually show three characteristics: penetration, reflection and absorption. Enzymatic hydrolysis with the help of microwaves can shorten the time of enzymatic hydrolysis and improve the speed of the reaction. The purpose of this research is to investigate the antioxidant activity of pumpkin seed protein hydrolysates (Cucurbita maxima L.) by the alcalase enzyme in two conditions: without pretreatment and using microwave pretreatment.Material and methodsIn this study, Pumpkin fruit (Cucurbita maxima L.) was purchased from the local market of Astane Ashrafieh in Gilan province, and after separating the seeds manually, they were dried in an oven at 50°C for 72 hours. After the production of protein concentrate from pumpkin seeds, the chemical properties of the concentrate, such as the amount of fat, protein, ash and moisture, were measured. The isolated pumpkin seed solution was exposed to microwave energy with a power of 450–900 watts for 30–90 seconds and was used as a substrate solution in enzymatic hydrolysis experiments. It should be noted that after measuring the total antioxidant power for different powers and times of microwave pretreatment, the power of 600 watts was selected for 30 seconds and applied before enzymatic hydrolysis. Enzymatic hydrolysis was done by the alcalase enzyme with a concentration of 0.5 to 2.5% compared to the protein substrate during a time period of 20 to 190 minutes, and the optimum temperature and pH of alcalase were determined in order to produce hydrolysates with antioxidant activity. Antioxidant power was measured by using DPPH free radical inhibition, total antioxidant activity and iron chelation activity methods.Result and discussionBioactive peptides produced by the enzymatic hydrolysis of proteins have significant antioxidant properties. Pumpkin seeds can be used as a rich source of nutrients and bioactive compounds in various food industries. The results showed that the maximum amount of antioxidant activity without pre-treatment was achieved in 165 minutes with a 2.2% ratio of E/S by using DPPH free radical scavenging activity (40.5%), total antioxidant power (0.79), and iron chelation activity (96.2%) methods. By using microwave pre-treatment, the maximum amount of antioxidant activity was achieved in a shorter time and with less enzyme (105 minutes and E/S ratio 1.5%) using DPPH free radical scavenging (52%), total antioxidant power (0.711), and iron chelation activity (93%). Therefore, it can be concluded that using enzymatic hydrolysis by microwave pre-treatment, in addition to achieving hydrolysates with proper antioxidant activity, is a suitable method to save time and reduce enzyme concentrations used in enzymatic hydrolysis.
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 Chemistry
Maryam Rahimipanah; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hoda Shahiri Tabarestani; Mohsen Nabimeybodi
Abstract
Introduction
High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxidant peptides has received much attention as a ...
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Introduction
High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxidant peptides has received much attention as a new generation of natural antioxidants. Plants are one of the most abundant sources of biopolymers, especially protein. As long as the protein structure is intact, its amino acid sequence is inactive; however, during proteolysis, fermentation, and gastrointestinal digestion, these amino acids are released as oligopeptides ordinally with less than 20 amino acids and below 10 kDa in molecular weight. These peptides are more digestible and can exhibit specific bioactive properties such antioxidant properties. In this regard, the use of food waste containing protein to produce bioactive peptides and increase their value has received increasing attention. Enzymatic hydrolysis can increase their functional properties by converting proteins into peptides without affecting their nutritional value. Pomegranate seed protein is a by-product of the pomegranate seed oil industry and can be a good source of bioactive peptides with antioxidant properties. According to our knowledge, there isn’t any data about the enzymatic hydrolysis of pomegranate seed protein for antioxidant peptides production. In this study, the optimal conditions for enzymatic hydrolysis of pomegranate seed protein with trypsin using the responses surface method and the effect of hydrolysis on protein structure were investigated.
Materials and Methods
In this study, the protein was extracted from pomegranate seed, and using trypsin the optimization of enzymatic hydrolysis conditions of protein was determined by Face-Centered Central Composite design, which is one of the responses surface design methods. The effect of independent variables including temperature (30 to 45 °C), time (30 to 180 minutes), and enzyme to substrate ratio (1 to 3 w/w) on DPPH free radical scavenging activity and Fe+3 reducing power as responses, was evaluated. Validation tests were performed for confirmation of the proposed values by software and the degree of hydrolysis of the samples was determined. In the next step, the unhydrolyzed and hydrolyzed protein was evaluated for molecular weight distribution and their surface hydrophobicity was compared. Finally, scanning electron microscopy images were used to confirm the hydrolysis process.
Results and Discussion
Under optimal conditions obtained from the response surface method (temperature: 37.6 °C, time: 136.55 minutes, and enzyme to substrate ratio: 2.2%), trypsin-derived hydrolyzate, showed DPPH free radical scavenging power: 87±0.89% and Fe+3 reduction power: 0.293±0.44. Under these conditions, the degree of hydrolysis was equal to 30.1±1%. The optimum conditions of hydrolysis were validated by RSM. The increase in the surface hydrophobicity of the protein after the hydrolysis process indicated the unfolding of the pomegranate seed protein chain and the exposure of its structure during the reaction. The electrophoretic profile of denatured pomegranate seed protein showed smaller peptide bands and lower band intensity, along with losing some of the peptide fractions after hydrolysis. so the efficacy of trypsin at cleaving the protein was confirmed. Evaluation of images obtained by scanning electron microscopy showed that unhydrolyzed protein had complex structures comprised of random sheets of different sizes and shapes and the protein degraded into small fragments and looser structure with many folds after enzyme hydrolysis, resulting in smaller particles compared with untreated samples with the same SEM parameters
Conclusion
Considering the consumer’s tendency toward functional foods and present concerns about the application of synthetic additives and according to the results, the hydrolyzed pomegranate seed protein prepared by trypsin shows good antioxidant capacity. In addition, there will be a reduction in waste generated by the pomegranate processing industry. Further studies will need for the isolation and identification of the specific peptides and amino acid sequences and the evaluation of their possible incorporation in food matrices.
Morteza Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Adel Beigbabaie; Samira Yeganeh zad
Abstract
Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of ...
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Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of the most important agricultural products in Iran. Study on the different parts of solid wastes generated from pistachio processing is worthy due to containing valuable compounds. On the other hand, using novel techniques such as supercritical CO2, subcritical water, pulsed electric fields, etc., have gained more attention in the past few years. These technologies do not have side effects on the raw materials and final products; do not use chemical solvents such as hexane, methanol, acetonitrile, etc., in comparison to traditional extraction methods with the long time needed and using chemical solvents with hazardous effect on consumers. In this study, the subcritical water extraction method as a green technology was used for the extraction of phenolic compounds from pistachio hull using y response surface methodology. Materials and Methods: In this study antioxidant properties of phenolic compounds extracted from pistachio hull by subcritical water fluid were evaluated. The extraction process is done at 120– 180 Celsius degree, pressure 10– 50 bar and ratio 1:10– 1:30 (sample to solvent) by using the subcritical water fluid method. The total phenolic compound, flavonoid compounds, reduction power, radical scavenging, and stability power of soybean edible oil were determined for each treatment. The stability power of extracts in soybean measured with rancimat test at 110 Celsius degree and airflow of 20 litter per minute. Comparison and statistical analysis for optimization of results accomplished using response surface methodology (RSM) by design expert software 7.0.0 version. After optimization, the results for optimum treatment were compared with BHT, ascorbic acid, and alpha-tocopherol. This comparison was done for reduction power, stability power, and radical scavenging ability. Results and Discussion: The results showed that the total phenolic compounds changed from 7671.43 to 8903.57 mg Gallic acid equivalent per 100 g dry matter. Reduction power increased by increasing temperature from 120 to 150 Celsius degree and after that decreased. The effect of pressure on the phenolic compounds wasn’t remarkable. The amount of flavonoid compound was between 142.87 and 290.21 mg equivalent catechin per 100 g dry material. The most effective parameter among investigated parameters (temperature, pressure, and ratio), was temperature. The pressure of extraction in subcritical water extractions did not have any significant effect and every change in laboratory results was very smallThe best results were observed at 147 Celsius degrees, pressure 10 bar, and 1:19 ratio. In these optimum conditions, the amount of total phenolic compounds, total flavonoid compounds, stability power, radical scavenging power, and reduction power was 2497.8 mg gallic acid per 100 g dry material, 267.99 mg flavonoid compounds catechin equivalent per 100 g dry material, 7.44 h, 1370.77 ppm, and 362.94 ppm respectively. Reduction and stability power with radical scavenging ability of pistachio hull extracts were very near to BHT as well as a synthetic antioxidant. Results showed that the extracts obtained from pistachio hull by subcritical water had high amount of phenolic compounds and had the same antioxidant properties as the synthetic antioxidant BHT
Food Chemistry
Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Charlotte Jacobsen; Vahid Khouri
Abstract
The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight ...
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The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.
Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Sharlot Jakobson; Vahid Khori
Abstract
Introduction: Proteins are being hydrolyzed to generate various properties such as antioxidant activity and nutritional values. Enzymatic hydrolysis is carried out in milder condition and is more controllable. The produced protein hydrolysates’ properties are dependent to the hydrolysis condition. ...
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Introduction: Proteins are being hydrolyzed to generate various properties such as antioxidant activity and nutritional values. Enzymatic hydrolysis is carried out in milder condition and is more controllable. The produced protein hydrolysates’ properties are dependent to the hydrolysis condition. So by optimizing the hydrolysis conditions, proteins with higher antioxidant abilities are achieved. Response surface method is a statistical way to optimize and model the process more efficiently. The aim of present study was to optimize and model the hydrolysis condition to produce and antioxidant protein hydrolysate with high nutritional value from Cajanus cajan by pepsin. Materials and methods: First, Cajanus cajan’s proteins solubility was measured. After reaching the pHs with the most and least solubility, protein extraction was carries out by using NaOH and HCl. Enzyme concentration (1, 2, 3%), temperature (30, 35, 40 °C) and time (2, 3.5, 5 h) as independent variables were given to the Design Expert software and protein hydrolysis was done in a shaker incubator according to the 20 treatments suggested by the software. 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, hydroxyl radical scavenging activity, Reducing power and total antioxidant activity were measured as dependent variables. Antioxidant assays were modeled by the software and the optimum condition was evaluated. The obtained optimum condition was validated by repeating the antioxidant assays for the protein hydrolysate produced in the optimum condition. The amino acid profile of the protein hydrolysate was measured using HPLC-MS and chemical score was measures. Then, the molecular weight distribution of the protein concentrate and protein hydrolysate was evaluated by FPLC. Chemical composition of the samples was also measured. Results & discussion: The optimum condition for achieving antioxidant protein hydrolysate was enzyme concentration 2.15%, temperature 39.99 °C and time 4.52 h. Model validation results for this point were including DPPH scavenging activity 58.49%, reducing power 0.31 nm, hydroxyl radical scavenging activity 38.2% and total antioxidant capacity 0.63 nm. The protein concentrate consisted of 215.84 mg/g hydrophobic and 57.04 mg/g of them were aromatic amino acids. These amino acids are responsible for antioxidant activity of the protein hydrolysates. Chemical scores for essential amino acids were good. Most of the peptides in the protein hydrolysate had molecular weights below 10 kD that is considered to have antioxidant activities. Hydrolysis also increased the protein and ash content while fat and water content decreased compared to the Cajanus cajan’s flour and protein concentrate. Results showed that Cajanus cajan’s protein hydrolysate can be a good source of antioxidants and play a positive role in human nutrition.
Mina Davoodi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani
Abstract
Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered ...
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Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered for thawing process. IR heating provides positive advantages compared to conventional heating such as reduced quality losses, shorten heating time, significant energy saving and uniform heating. Although IR has been used for various food treatments but a few researches have been reported for its application in thawing process. This study investigates the effects of this new method on thawing time, thawing loss, thawing rate, water holding capacity, color, pH, shear force, characteristics of frozen ground chicken and also optimizes the thawing conditions using response surface method.Material and methods: Fresh chicken breast was purchased from a local market (Gorgan, Iran). After washing and mincing, they were cut into a cube form (3×3×5 cm3) and stored in the freezer at -20 ℃ for 5 days before thawing process. Thawing was performed using an IR-warm air apparatus consisted of IR lamp (Far IR 1500 watts), heating elements (4 electrical elements with power 750 W), air velocity unit, centrifugal fan and thawing chamber. For thawing of samples, three variables including IR power (12.27- 247.73 W), air temperature (27.57- 49.43℃) and air velocity (0.21- 7.47 m/s) were applied. The central composite rotatable design was created by entering the three independent variables at five different levels in 20 runs with six central points. Response surface analysis was performed using Design-Expert software. The equipment was allowed to work at least 10 min to stabilize the specified conditions before the start of each thawing run. Frozen sample was then removed from freezer and placed under the infrared lamp with 12 cm distance. Quality of ground chicken breast was determined by thawing time, thawing loss, thawing rate, water holding capacity, pH and color indices.Results and Discussion: The methodology and techniques used in freezing and thawing processes play an important role in the preservation the quality of frozen foods. The results showed that increasing IR power, air temperature and air velocity decreased the thawing time (13.5–6.8 min), thawing loss (6.1–0.03 %) and increased thawing rate (11.11-30.67 cm/h), WHC (65.45–94.16 %) and improved the quality characteristics of thawed ground chicken. Generally, the ability of meat to retain free or bound water is one of the important quality characteristic of raw meat. One of the most important indicators of quality on thawing food is water holding capacity. The final pH is dependent on the amount of drip loss between the stocky and tenuous filaments. In addition, the difference in pH can be due to texture damage. Generally, the pH of chicken breast after postmortem is about 5.6- 5.8. The ∆E values and pH of the ground chicken breast was also in the same range during thawing process. Numerical optimization conditions were investigated based on the lowest thawing time, thawing loss and highest thawing rate and water holding capacity. The best suggested condition by the software was IR power 247.73 W, air temperature 38.97℃ and air velocity 6.75 m/s (desirability= 0.79). Based on the obtained result using T-test analysis, there was no considerable difference between the experimental values and the predicted one (P
Najimeh Taghavi; Aman Mohammad Ziaiifar; Habibollah Mirzaee; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hassan Sabbaghi
Abstract
Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. ...
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Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. In fact, the food loses moisture content and lost water will replace with oil. The moisture loss in the product causes rapid formation of the crust while the core remains soft and moist; therefore higher oil uptake occurred in the crust. There is an argument about the effect of frying on the sensory characteristics of foods, changes of nutritional value and health concerns in fried foods and methods applied to reduce oil content. Consumers prefer eating foods with lower oil content. One of the typical methods for reducing oil uptake in food commodities is using of coating before frying process. Edible coatings are known as a thin layer of edible polymers which is placed on the surface of the food. Application of edible coating decreases some destructive factors like the presence of various gases such as oxygen and carbon dioxide and humidity. Hydrocolloides are referred to a group of polysaccharides and proteins which create many features such as consistency in aqueous solutions, foams stability, emulsions, improve the sense of mouth and create a similar state of fatty and oily mode for products with lower content. In fact hydrocolloid coatings can reduce the excessive oil uptake due to their interesting thermogelling properties and at the same time they are invisible and have no negative influence on the sensory attributes of fried foodstuff. Even more, fried products have low fat content with improved nutritional values, higher crispiness and better palatability. Pishmeh is described as deep-fried dough pastry which is usually prepared by local producers of Turkmen (Iran). This product absorbed high oil content during frying process. This study was carried out to evaluate the effects of hydrocolloid coatings including Aloe Vera, Carboxymethyl cellulose (CMC) and Xanthan on the oil uptake of Pishmeh.
Materials and methods: Hydrocholloid materials such as Aloe Vera, Carboxymethyl cellulose (CMC), Xanthan and complex of Xanthan-CMC were used. The gums were prepared at concentrations of 0.5 and 1% by dissolving in water at 70 ° C by stirring with a homogeneous mixer until a clear suspension was obtained. To extract the Aloe Vera gel, first, a thick epidermis (The shell) was separated from parenchyma using cutter. The parenchyma was immersed in a container of distilled water to lose bitter taste for 5 minand then parenchyma was taken out from water and transferred into a mixer (for 1 minute at 25 °C) and finally converted to a uniform colloidal solution. In the next step, the prepared dough samples were immersed in the colloidal suspensions for 1 min and the coated samples were placed on a mesh tray to remove the excess residuary coats. The samples were fried in sunflower oil at 170 °C for 6 min. The samples were then placed on a metal tray after frying to remove excess oil. After removing the oil and reaching the ambient temperature, physical and chemical tests were carried out on the sweet Pishmeh. The experiments included determination of moisture, fat content, measurement of coating parameters (such as coating ratio and frying efficiency) and color analysis.
Results and Discussion: The result showed that coating by hydrocholloid materials was led to decrease water loss in comparison to non-coated sample (control) during frying. Furthermore, oil uptake of coated samples was lower than control sample (p
Zahra Mohammadi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani
Abstract
Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, ...
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Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. However, no previous reports were found on the feasibility of kiwifruit peeling using IR heating technology. Therefore, the goal of this research was to develop a new and sustainable peeling technology for kiwifruit using IR radiation heating.
Materials and methods: A lab scale IR dry-peeling system for kiwifruit was designed and constructed. The system consisted of two major sections including the IR heating and rotating rollers. The rotating kiwifruits (Actinidia deliciosa cv Hayvard) were heated using a ceramic IR element. The effects of IR radiation power (250-850 W), distance between IR emitter and sample (10-70 mm) and heating time (45-125 s) on the peeling performance of kiwifruit were investigated. The lye peeling method including 15% NaOH solution at 95 ͦC for 4 min was selected as a control treatment. The operating parameters of IR peeling were optimized using RSM.
Results and Discussion: The second-order polynomial models predicted by RSM showed a significant fitting (p < 0.0001), and the lack of fit for all fitted models was found to be not significant (p > 0.1105). The validation experiments were in good agreement with the predicted values by the fitted models. The heating with a power of 446 W at the distance of 70 mm for 125 s were found as the optimum operating conditions for kiwifruit IR peeling. The comparison of the peeling performance of kiwifruit peeled by IR and by lye peeling showed that both the IR and lye peeling could produce a satisfactory peelability (> 90%) and ease of peeling (> 4.5) for kiwifruit. The IR peeled kiwi had significantly low weight loss (4.5% vs. 11.7%), surface temperature (64.1 ͦC vs. 95 ͦC) and color difference (2.4 vs. 11.4) and high firmness (57.5 N vs. 40 N) compared to lye peeled treatment. Because the dry-peeling is a chemical- and water- free process, residuals of kiwifruit skins after IR peeling could be easily utilized as value-added by products. Based on the research results, it is concluded that IR dry-peeling has a promising potential for commercialization. This investigation should also help kiwifruit processing industry in developing the environmentally safe IR peeling technique to produce high quality products from kiwifruit.
Atefe Maqsoudlou; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Fidel Toldta
Abstract
Introduction: Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to ...
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Introduction: Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to 6% minerals. Royal Jelly is produced by enzymatic digesting of bee pollen by proteases and other natural enzymes. Based on dry weight, it contains 27-41% protein, 30% carbohydrates, 8-19% lipids, minerals, trace elements and some vitamins (Sabatini et al., 2009; Wytrychowski et al., 2013). The antioxidant properties of royal jelly and bee pollen, are related to main proteins and phenolic compounds and flavonoids (Nagai and Inue, 2004). The antioxidant activity of peptides can be evaluated using DPPH, radicals scavenging activity, Ferric reducing, Ferrous chelating activity (Khantaphant et al., 2011). Antioxidant and ACE inhibitory activity of pollen, royal jelly and peptides were investigated by different researchers (Bogdanov, 2014; Morais et al., 2011; Salampessy et al., 2015; Marinova and Tchorbanov, 2010; Wiriyaphan et al., 2012). The objective of present research was optimization of enzymatic hydrolysis of bee pollen protein by Alcalase according to its antioxidant and ACE inhibitory activity compared to royal jelly.
Materials and methods: The preparation of the bee pollen extract was performed by mixing the bee pollen with water (1:10) (w/v). The macerates were filtered and centrifuged at 12000 g. The obtained supernatant was lyophilized. The royal jelly extract were prepared using method described by Liu et al., 2008. The total phenolic content of the extracts was recorded using the Folin–Ciocalteu method (Moreira et al., 2008). DPPH radical-scavenging activity was determined as described by Bersuder, Hole, and Smith (1998). The ability of the hydrolysate to reduce iron (III) was determined according to the method of Bougatef et al. (2008). Bee pollen was added and homogenized with 5 volumes of distilled water. pH and temperature of the solution were adjusted to pH=8 and 50◦C. Alcalase in the concentration range of 1 to 2% w/w were added to the pollen protein solution. Enzymatic hydrolysis performed during different times 2 to 5 hours. Hydrolysis was stopped by heating at 80˚C for 10 min. The hydrolysats were centrifuged at 4000x g for 30 min to remove the residue. The supernatants were pooled and then lyophilized (Matsuoka et al., 2012). DPPH radical scavenging ability and reducing power of pollen hydrolysates of pollen hydrolysates were measured. Also ACE-inhibitory activity of pollen hydrolysates was measured was assayed by method reported by Nakamura et al. (1995). Statistical analysis of results before hydrolysis was done by SPSS. Optimization of enzymatic hydrolysis was done by Response Surface Methodology (RSM) in Design Expert software.
Results and discussion: Total phenol value measured for pollen ranged between 48.15 to 174 mg Gallic acid/g for royal jelly ranged from 9.24 to 87.261 mg Gallic acid/g. Considering that royal jelly is obtained by direct digestion of pollen, the amounts of their phenolic compounds were comparable (Bogdanov, 2014). Phenolic compounds increased by increasing concentration royal jelly and pollen extract in dose dependent manner. Increasing concentrations of royal jelly in range of 300 to 1000 mg/l was more effective than pollen (p
Adel Dezyani; Aman Mohammad Ziaiifar; Seyed Mahdi Jafari; Mohammad Ghorbani; Alireza Sadeghi Mahoonak
Abstract
Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The ...
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Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The process involves spraying finely atomized solutions into a chamber where hot dry air rapidly evaporates the solution leaving the spray-dried particles. Spray-dried powders can be stored at room temperature for prolonged periods without compromising the powder's stability. Powders are cheaper to transport and easier to handle in manufacturing plants. Spray-dried powders are economical to produce compared to other processes, such as freeze-drying. Spray drying has many applications, particularly in the food, pharmaceutical and agrochemical industries. The conversion of high value food materials, such as fruit and vegetable extracts, into particulate form is not easy due to the presence of a high proportion of low molecular weight sugars in their composition which lead to the problem of stickiness. The particles stick to one another, to the dryer and to cyclone walls and remain there, forming thick wall deposits, while very little product comes out at the dryer's exit. This might lead to low product yield and operating problems. In general, the stickiness causes considerable economic loss and limits the application of spray drying on foods as well as on pharmaceutical materials. In order to reduce stickiness, different solutes have been used as carriers and coating agents for the spray drying. Some examples of these are Arabic gum, maltodextrins, starches, gelatin, methyl cellulose, gum tragacanth, alginates, pectin, silicon dioxide, tricalcium phosphate, glycerol monostearate and mixtures of some of them. Of these additives, maltodextrin offers a good compromise between cost and effectiveness. It has been found that it contributes to the retention of some food properties, such as nutrients, color and flavor, during spray drying and storage. On the other hand, the feed flow rate, the inlet and outlet air temperatures, atomizer speed, feed concentration, feed temperature and inlet air flow rate are important factors that have to be controlled in a spray drying process. Tomato paste is a typical example of a product that is very difficult to be spray dried due to the low glass transition temperature of the low molecular weight sugars present.
Materials and methods: This study was carried out to evaluate the effect of inlet air temperature of dryer (120, 150 and 180 °C) and concentration of drying aid or carrier agent of maltodexterin along with whey protein concenterate ratio of 4 to 1 (25, 37.5 and 50% w/w) on the quantitative and qualitative properties of tomato paste powder including moisture content, bulk density, solubility, powder morphology, amount of lycopene, and production efficiency. Response surface methodology was used to choose optimum conditions of the powder production process.
Results and Discussion:the results revealed that the production efficiency (not significant) and solubility (significant) were increased with increased higher inlet air temperatures of dryer; however, at these conditions moisture content (significant), bulk density (not significant) and amount of lycopene (significant) in the powder were decreased also higher concentrations of carrier agent increased the production efficiency, solubility and amount of lycopene in the powder; however, moisture content and bulk density of powder were decreased.
Conclusion: Optimal conditions in order to achieve maximum production efficiency, solubility, the amount of lycopene and the lowest moisture content of powder, bulk density were achieved at inlet temperature of 150°C and carrier agent concentration of (w/w) 50%.
Elham Nourmohammadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Masoumeh Sadeghi
Abstract
Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is ...
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Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional and nutritional properties of proteins. These compounds have interesting biological properties such as anti-oxidative, anti-hypertensive, anti-bacterial, anti-cancer and anti-thrombotic activities. Lipid peroxidation is one of the main reasons behind the deterioration of foodstuffs during processing and storage. In this case, the addition of anti-oxidative compounds is considered as an effective way to improve the shelf-life of lipid containing foods. Due to carcinogenic effect of synthetic anti-oxidative compounds, extensive efforts have been done to find natural anti-oxidative compounds with plant origin during recent years. Pumpkin (Cucurbitapepo) seeds are rich of proteins, unsaturated fatty acids, phytosterols and essential minerals like Zn, K, Ca, Mg, Fe, Cu and P. Oil content of pumpkin seeds is about 40-60%, and mostly consisted of oleic, palmitic and stearic acids. On the other hand, its protein content is about 45-46%, and this amount will reach to 55-56% after defatting. To date, pumpkin seeds have been mainly used for pumpkin oil production. After the oil extraction, a protein-rich by-product (pumpkin oil cake) remains, which is often used for animal feeding. In this study, the enzymatic hydrolysis of pumpkin oil cake protein isolate by a food-grade protease named trypsin was attempted and the optimum treatment was selected based on the DPPH radical scavenging and ferrous ion chelating activities Materials and Methods: In this study, the optimization of the hydrolysis of pumpkin (Cucurbitapepo) oil cake protein was investigated using response surface methodology (RSM) and central composite design (CCD) in order to achieve the maximum DPPH radicals scavenging and metal ion chelating activities. For this purpose, trypsin concentrations of 1-2% and hydrolysis temperatures and times of 35-45 ċ and 2-5 hours were examinedas independent variables. Preparations of pumpkin oil cake protein isolate (POCPI) Defatted pumpkin oil cake was dispersed in distilled water (1:10 w/v). The pH was adjusted to 10 with 1N NaOH, mixed for 1 hour at room temperature and centrifuged at 5000g for 20 minutes (Combi514R, South Korea). The supernatant was collected, pH was adjusted to 5 with 1N HCl and centrifugation was performed at the same condition. Supernatant was discarded and precipitate was collected as pumpkin oil cake protein isolate. Enzymatic hydrolysis Pumpkin oil cake protein isolate was dispersed in tris-HCl at pH= 8 for trypsin enzymatic treatment (5% w/v). After that, trypsin was added at 1%, 1.5% and 2% and hydrolysis was carried out for 2, 3.5 and 5h at 200 rpm in shaker incubator (8480-VS, South Korea). Hydrolysis temperatures were 35, 40 and 45˚C. At the end of hydrolysis, the enzyme was inactivated for 15 minutes at 85˚C; dispersion was centrifuged at 4000g for 30 minutes, the supernatant was collected and freeze dried. DPPH radical scavenging activity An aliquot of 1000 microliterpumpkin oil cake proteinhydrolysate was mixed with 1000 microliter of 0.1mM DPPH solution prepared in 96% ethanol. The mixture was allowed to stand for 60 minutes in the dark and the absorbance was read at 517 nm. The blank was prepared with the same manner except that 1000 microliter water was used instead of 1000 microliter pumpkin oil cake proteinhydrolysate. Ferrous ion chelating activity Pumpkin oil cake protein hydrolysate(4.7 ml) was mixed with 0.1 ml 2mM FeCl2 and 0.2 ml 5 mM ferrozine and was kept at room temperature for 20 min. The absorbance was read at 562 nm and the blank sample was prepared with the same manner except that 4.7 ml distilled water was used instead of sample. Results & Discussions: The results of this study, showed that the optimum conditions to reach the maximum DPPH radicals scavenging and metal ion chelating activities were 35 ċ, 5h, 1.1% enzyme concentration and 45 ċ, 2.05h and 2% enzyme concentration that showed DPPH radicals scavenging and metal ion chelating activities of 76.28% and 49.61% respectively. These results were to large extent similar to those suggested by Design Expert software (75.89% and 50.84%). The R2 was 0.9184% and 0.9761% for DPPH radicals scavenging and metal ion chelating activities respectively. Moreover the adjusted R2 was estimated to be 0.1333 and 0.1827 for DPPH radicals scavenging and metal ion chelating activities respectively, which suggested the suitability and fitness of proposed model for the considered responses. Conclusions: Based on the results, pumpkin oil cake protein hydrolysate demonstrated appropriate anti-oxidative and metal ion chelating abilities. The results of this study indicated that pumpkin oil cake protein hydrolysate had the ability to be used as an effective and natural anti-oxidative compound in lipid containing foods.
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%.
Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad
Abstract
The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their ...
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The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their addition into soybean oil, showed that the green tea extract was significantly (p<0.05) more effective than rosemary, and both of these extracts showed better antioxidant activity than BHT. Combined extracts showed different behavior; in DPPH free radical scavenging assay and reducing power, a significant (p<0.05) synergistic effect was observed, while in total antioxidant capacity and soybean oil the interaction was antagonism, although even in antagonism interaction, these combinations did better than BHT. Consequently, these natural antioxidant combinations can be used as an appropriate alternative for BHT, and that means, lower doses of natural antioxidants results in better protective effect compared to a synthetic ones.
Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani
Abstract
Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...
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Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 C) and frying time (4, 6 and 8 min), Investigated factorsoptimized with respect totheoil and moisture contents, color and textural parameters. The models showed very well fitness with experimental data. The coefficients of obtained models with RSM, was optimized by using genetical gorithms and was observedthat GA optimized models showingbetterfitnesswith theexperimentalresults than RSM models. The resultssuggest thatpost-frying centrifuge step in300 rpm for 80 sand fryingin 175-180Cfor 7-8 minleadsto French fries withlowestmoisture and oil contentand best color and texture.
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.
Asra Talei; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Seyed Mahdi Jafari; Mehran Alami
Abstract
Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional ...
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Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional properties of tomato seed flour. The functional properties studied included water absorption capacity, oil absorption capacity, emulsification, foaming capacity and solubility. Isoelectric point of sample was around pH 4, while the highest solubility was observed around pH 12. The lowest value for all functional properties was observed at isoelectric point, which can be due decreased protein solubility at this point. Emulsion and foam properties of tomato seeds were desirable and therefore it can be used in some food formulation. Tomato seeds had some essential amino acid like phenylalanine, glutamic acid, aspartic acid, lysine and tryptophan.
Keywords: Tomato seed, Chemical properties, Functional properties, Amino acids profile
Alireza Sadeghi Mahoonak; Mehran Alami; Mohammad Ghorbani; Mohammad Hossain Azizi
Abstract
The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) ...
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The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) and Qcastaneifolia var. castaneifolia (Qc) were used. The total polyphenol content measured in two varieties were 9.11 and 4.33 (gr TAE/ 100 gr d.b), respectively. The effects of various processing methods such as soaking in water (at 25 and 50°C), acetic acid and sodium hydroxide (0.1, 0.5 and 1M) and sodium chloride (1, 5 and 10%) for 6, 12, 18 and 24 hours on the polyphenol removal from acorns were investigated. Repeated measures analysis of variance (ANOVA) was applied (P
Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
Abstract
In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. ...
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In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. Salt concentration of 0.5 M did not have a significant influence on emulsifying capacity but higher concentration (1.0 M) reduced this capacity significantly (P
Elham Assadpour; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani
Abstract
In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point ...
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In this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. The isoelectric point of all the samples were determined as about pH=4 but other than lentil, the remaining samples had a second isoelectric point. Red bean flour had the maximum water holding capacity (146.15%) and the influence of pH and ionic strength on the samples were similat in terms of water holding capacity. An increase in salt concentration led to a decrease in water holding capacity. Regarding oil absorption capacity, red bean flour had the highest capacity (92.1%) and lentil flour had the lowest one (80.45%).
Keywords: Legumes, Functional properties, Protein solubility, Chemical composition
