Nasrin Faraji; Mohammad Alizadeh khaled abad; Hadi Almasi; Sajad Pirsa; Soheila Faraji
Abstract
Introduction: Fish oil is an omega3 source, because it consists of a long chain polyunsaturated fatty acids (PUFAs), namely Eicosapentaenoic acid (EPA, 20:5 n-3) and Docosahexaenoic acid (DHA, 22:6 n-3) that are essential to all humans and provide multiple health benefits associated with brain development, ...
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Introduction: Fish oil is an omega3 source, because it consists of a long chain polyunsaturated fatty acids (PUFAs), namely Eicosapentaenoic acid (EPA, 20:5 n-3) and Docosahexaenoic acid (DHA, 22:6 n-3) that are essential to all humans and provide multiple health benefits associated with brain development, cardiovascular disease, circulatory disorders, immune dysfunction and inflammatory disorders. The human body cannot make omega3 fatty acids on its own, so they must obtained from daily diet or supplements. Low uptake of this nutrient can cause serious problems. Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that leads to loss of shelf-life, consumer acceptability, nutritional value and functionality. On the other hands, omega3 cannot be incorporated into many functional foods, due to their poor water-solubility, chemical instability and low bioavailability, so some ways should be used to protect PUFAs such as microencapsulation and Nanoemulsion. The performance of low-energy methods has become very popular due to the lack of expensive equipments and ease of production. In this research, nanoemulsion of omega-3 fatty acids was prepared by spontaneous emulsification method using Iranian mentha longifolia essential oils. Material and methods: Fish oil was purchased from zahravi company comprised of 101 mg of EPA/g of oil, 148 mg of DHA/g oil, and 312 mg of total omega-3 PUFA/g of oil. Nonionic surfactants Tween 80 and Tween20 (Sigma Aldrich, St. Louis, MO, USA) and Sodium caseinate (MP Biomedical LLC. (Solon, OH) were purchased from chemical suppliers. Distilled and deionized water obtained from a water purification system (Milli-Q, Millipore, Darmstadt, Germany) was used to prepare all emulsions. All other chemicals used in this study were either Sigma-Aldrich (St. Louis, MO) or Fisher Scientific (Pittsburgh, PA). Iranian Shallot oil (penny royal oil) was purchased from magnolia company (Iran). The supplier reported the chemical composition as determined by gas chromatography-mass spectroscopy instrument (GCMS-QP2010 SE, GAS, Shimadzu, Japan). Factor A contains the omega 3 percent (25 to 75 percent), factor B contains surfactant-to-oil ratio (SOR %), (10-300 percent), Factor c contains surfactant type (Tween20, Tween80, T80:T20 and caseinate sodium) and factor d contains storage time (1-60 days) to achieve optimal production formula were selected. Physicochemical characteristics of Nanoemulsion including pH, peroxide value, turbidity, creaming index, D43, span, antioxidant, brix, refractive index and TBA were studied and Optimization of formula was performed by Response Surface Method (D-optimal design) The results were analyzed using design expert software (ver11). Results and discussion: Preparation of Nanoemulsion based on Iranian mentha longifolia oil loaded with omega 3 fatty acids by a low energy emulsification technique to protect it was evaluated in this study. The initial size of the droplets depended on surfactant type, surfactant concentration, storage time and omega3 concentration. Emulsions made of the highest surfactant concentration produced the smallest droplet sizes and were physically stable. It was found that the most important parameter effecting final emulsion responses was surfactant concentration. Our results showed that oxidative stability could be improved by the increasing surfactant concentration, also Iranian mentha longifolia antioxidant compounds were effective in reducing peroxide index and delaying oxidation. In all surfactants, by increase omega3 content, antioxidant activity was decreased. Results showed that all four examined variables affected the provided emulsion characteristics and the following conditions were obtained as optimum; storage time of 40 days, SOR %: 100, T80:T20 and omega 3 (29.31%). These nanoemulsions and essential oils can be applied to prevent undesirable off flavor fish oil and can be applied to fortify food or beverage systems with omega3 fatty acids.
Nasibeh Obudi; Mohammad Alizadeh khaled abad; Sajad Pirsa
Abstract
A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms ...
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A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms of acidity, viscosity, syneresis, and microbial count were studied. A head-space solid phase microextraction-gas chromatography (HS-SPME-GC) method was used to extract and detect of VOCs profile (total peak area and total peak height) of yogurt sample by nano-sized polyaniline fiber. The D-Optimal Combined Design (DOCD) was used to analyze the effect of probiotics type (aerobic and anaerobic), inulin percent (W/W %), and storage time of yogurt (day) on the physicochemical/microbial properties of synbiotic yogurt. Results showed that the aerobic and anaerobic probiotics, inulin, and storage time of yogurt affect the yogurt physicochemical/microbial property and there were relations between the physicochemical/microbial properties of yogurt and VOCs gas chromatography profile (total peak area and total peak height). The current research also enables us to obtain microbial count by total peak area and total peak height of the VOCs GC-profile of yogurt sample.
Edris Arjeh; Mikhalil Piruzifard; Sajad Pirsa
Abstract
Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected ...
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Introduction Raw sugar beet juice (RSBJ) is an intermediate of sugar beet processing obtaining by diffusion process. The RSBJ contains approximately 85% water, 13% sucrose, and 2% non-sugar compounds (impurities) and its purity ranges from 85 to 88%. Due to the low purity, the RSBJ should be subjected to purification process. The conventional purification occurs in a complex multistage process including pre-liming, main liming, first carbonation, and second carbonation. In liming step, lime milk (Ca(OH)2) is added to destabilize and precipitate the non-sugar compounds. Then the CO2 gas is added to precipitate the lime (as calcium carbonate). Although the application of lime is very well known but some impurities, including phenolic compounds, saponins, proteins and lipids pass through purification processing into the white sugar and cause serious difficulties. Due to the variety of compounds (dissolved or suspended) present in RSBJ and this fact that different processes may remove different types of compounds, various fining agents are required to clarification of raw juices. Bentonite, silica sol, gelatin and activated carbon are four types of natural adsorbents, which have been used in many applications, in different fields and processes, including the food industry. Differences in the nature of ionic charges of juice compounds and the fining agents induce neutralization, and flocculation and result in the removal of them from the juice. Therefore, the purpose of this study was to investigate the efficiency of bentonite, silica sol, gelatin and activated carbon in the removal of impurities (protein, saponin and phenolic compounds) causing floc in acidic beverage and improving the purification indexes of RSBJ (turbidity, color, ash and purity). Floc refers to the cloudy and turbid precipitate that forms in some sugar-sweetened carbonated soft drinks after standing for several days. While flocs are harmless, they are a visible defect and consumers don’t accept the soft drink product for aesthetic reasons. Currently, most researchers assume that saponins are primarily responsible for floc formation. However, there are some studies indicating that protein, phenolic compounds and lipids also play a role in floc formation.
Materials and methods: The RSBJ was regularly obtained from the sugar factory of Piranshahr, Iran. The RSBJ was sampled at the point just before the purification step and immediately transferred to the lab. Fining agents used for clarification including bentonite (Na–Ca Bentonite ERBSLÖH, Geisenheim, Germany), silica sol 15% (Baykisol 15%), Gelatin (type-A; 100 bloom, Erbigel, Germany) and activated carbon (CS-2000, Gostar Ghoumes CO. Iran) was provided by Azar kam Co. Urmia. Iran. For each experiment, 200 ml of the raw juice was subjected to various refining treatments. The RSBJ were refined at 75 °C for 100 min by fining agents. Fining agents were added to beet juice samples according to the preliminary experiments. After the completion of the clarifying process, juice samples were passed through a microfilter (45 µm) to removing formed floc. In order to compare the mentioned treatments (bentonite, silica sol, gelatin and activated carbon) with the conventional method, the RSBJ was also treated with lime-carbon dioxide in four stages (pre-liming (15 minutes at 85 ° C), main liming (15 min at 88 ° C), first carbonation (up to pH 11, 90 ° C) and second carbonation (up to pH 9, 92 ° C)). After applying the treatments, purity and ash content (by conductimetry method) was measured as the main purification indexes for assessing the quality of the juice samples. The total protein (by dye-binding method), total phenolic compound (by Folin-Ciocalteu reagent) and total saponin content (by vanillin-sulfuric acid method) was also determined as the compounds have a key role in formation of acid beverage floc.
Results and discussion: In this study, four refining agents of bentonite, silica sol, gelatin and activated carbon were used to improve the purification indexes of RSBJ and to remove non-sugar impurities causing floc in acidic beverage (such as carbonated beverages). Based on the ash and purity, it was showed that the applied adsorbents (bentonite, silica, gelatin and active charcoal) significantly improved the purification indexes of RSBJ. The results also showed that the ability of bentonite as a negative charged adsorbent was considerably higher than silica-sol in removing impurities (protein, saponin and phenolic compounds) causing floc, and improving the purification indexes (turbidity, color, ash and purity). So, the bentonite treatment reduced protein, phenolic compounds and saponin content of juice by 68, 61 and 40 %, respectively. The combination of gelatin and activated carbon as supplemental clarifiers with bentonite and silica also improved the parameters measured. In general, Bentonite-Activated carbon treatment had the best results, resulting in a reduction of 73, 87 and 85 % in protein, phenolic compounds and saponin, respectively. In this study, mentioned treatments were also compared with conventional treatment (lime-carbon dioxide) and it was observed that new treatments can be a good choice to combine or replace with conventional treatment.
Mohsen Zandi; Nazila Dardmeh; Sajad Pirsa; Hadi Almasi
Abstract
Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. Conventional ohmic heating under typical low frequency alternating current (50 or 60 Hz) could cause hydrogen and ...
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Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. Conventional ohmic heating under typical low frequency alternating current (50 or 60 Hz) could cause hydrogen and oxygen evolution due to electrolysis of water. This process could develop the electrodes decay or corrosion. Any decay or corrosion of electrodes shorten the life time and contaminate the food.in this study Concentrations of Fe, Cr, Ni, Mn, and Mo from the stainless steel electrode migrated into ohmically and conventionally treated soup were measured. migration of the major key metal ions from stainless steel measured by Atomic Absorbtion shows that Overall ohmic treatment yielded reduced migration residues of all metal ions, compared to the conventional retorting with similar electrodes. Concentrations of all metal ions migrated into food samples after ohmic treatment were far lower than dietary exposure levels so that this technique can ensure the safety and quality of food supplies.
