Food Biotechnology
َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr
Abstract
Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration ...
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Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated. Materials and Methods EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values. Results and Discussion Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata. Conclusion The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.
Food Engineering
Samaneh Monajem; Ali Ganjloo; Mandana Bimakr
Abstract
Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.
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Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.
Food Engineering
Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Abolfazl Gharebaghi
Abstract
Introduction: Grape is a non-climacteric fruit with a low rate of physiological activity but is subject to serious physiological and parasitic disorders after harvest and during long term storage (Ciccarese et al., 2013). Currently, Edible coatings have been studied as potential substitutes for conventional ...
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Introduction: Grape is a non-climacteric fruit with a low rate of physiological activity but is subject to serious physiological and parasitic disorders after harvest and during long term storage (Ciccarese et al., 2013). Currently, Edible coatings have been studied as potential substitutes for conventional plastics in food packaging. Edible coating is a thin layer of edible material formed as a coating on a food product. Edible coating can offer several advantages to the fresh fruit and vegetable industry such as improvement in the retention of color, acids, sugar and flavor components, the maintenance of quality during shipping and storage, the reduction of storage disorders and improved consumer appeal (Antoniou et al., 2015; Cazon et al., 2017; Fakhouri et al., 2015; Galus & Kadzińska, 2015). Farsi gum as a novel source of polysaccharides has drawn much attention in a wide range of various fields such as pharmaceutics, food and cosmetics industries. Functional properties of Farsi gum are influenced by its structure and molecular weight (Hadian et al., 2016; Joukar et al., 2017). By inclusion of bioactive compounds in the Farsi gum network the aforementioned impairments could be overcome and moreover, new protective and functional valences could be added. The inclusion of lipid-based component in Farsi gum gives it excellent light and moisture barrier properties. The benefic impact on human health of hemp seed oil is worldwide recognized. A recent study demonstrated the antimicrobial properties of hemp seed oil. Due to their abundance in biologically active compounds, hemp seed oil is promising natural alternatives that may extend the shelf-life, microbiological safety and nutritional values of food (Cozmuta et al., 2015; Leizer et al., 2000; Salarnia et al., 2018). Growing awareness of the quality of fruit has necessitated increasing effort to develop rapid and non-destructive methods for evaluating fruit quality (Bhargava & Bansal, 2020; Rachmawati et al., 2017; Tao & Zhou, 2017; Wu & Sun, 2013). The aim of this study was the consideration of image processing application for grape sorting based on visual surface characterize. Materials and Methods: Coating emulsion was prepared using (Farsi gum (0%, 1.5% and 3%), hemp seed oil (0%, 0.075% and 0.15%) and glyceride (0.3%)). grape fruit were coated by immersion in coating dispersion for 5 min. Samples were then allowed to loss the excess coating dispersion. Coatings were developed at room temperature during an hour. Samples were refrigerated at 4± 1°C for 28 days and analyses were performed at days 0 and 28. Defect identification and maturity detection of grape fruits are challenging task for the computer vision to achieve near human levels of recognition. The image acquisition was performed in a homogenously controlled lighting condition. Considering the camera lens’s focal length, the samples were placed 25 cm under the camera’s lens to be under camera’s field of view. The images of grape were segmented from the background using thresholding of the high contrast images via MATLAB software (R2019a, image processing toolbox). The optimum threshold value was obtained to be 0.35, 0.45 and 0.30 for R, G and B channel, respectively. Results and Discussion: The proposed techniques can separate between the defected and the healthy grape fruits, and then detect and classify the actual defected area. Classification is performed in two manners which in the first one, an input grape is classified with two different algorithms (RGB and binary). The Result showed that the accuracies for detecting the surface defects on grape were 97.73% and 96.30% using RGB and binary algorithms, respectively. Proposed method can be used to detect the visible defects of coated grape, and to grade the grape in high speed and precision. Conclusions: The results of this research and similar ones can provide helpful recommendations in grading fruits for fresh consumption. The simplicity and the efficiency of the proposed techniques make them appropriate for designing a low-cost hardware kit that can be used for real applications.
Food Engineering
Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Narges Nikoomanesh; Negar Moradi
Abstract
Introduction: The base of intelligent methods is using hidden knowledge in the experimental data, trying to extract the inherent relationships among them and generalizing results to other situations. Artificial neural networks are one of the most essential methods used in the field of artificial intelligence ...
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Introduction: The base of intelligent methods is using hidden knowledge in the experimental data, trying to extract the inherent relationships among them and generalizing results to other situations. Artificial neural networks are one of the most essential methods used in the field of artificial intelligence was inspired by how the human brain works, training takes place first, and then the information related to the data is stored in the form of the network's weights. Fuzzy logic is an important decision-making tool that has recently found some applications in food quality. Also, it is possible to find out the reasons for low and high ranking of products evaluated by the judges. The fuzzy model can be used to determine the importance of individual factors to the overall quality of a product. The ANFIS model is a combination of the artificial neural network (ANN) and a fuzzy inference system (FIS) in such a way that the neural networks are applied to determine the parameter of the fuzzy inference system. The fuzzy logic theory effectively addresses the uncertainty problems that solve the ambiguity. Sweet lemon (Citrus limetta) fruit is a popular agricultural product cultivated in tropical countries used to treat common colds, influenza and hypertension. Sweet lemon is quite perishable with postharvest losses such as weight loss, physiological deterioration, decay, and softening texture. The objective of the present study was to investigate grading of sweet lemon fruit based on quality and visual characteristics using fuzzy logic and ANFIS. Material and Method: Ripe sweet lemon (Citrus limetta) fruits and radish (Raphanus sativus L.) leaves were purchased from the local market in Zanjan, Iran. For emulsion solution preparation, 50 ml alginate sodium solution, 1 ml glycerin and 0 or 10 g radish leaf extract were mixed, then the coating solution volume was made up to 100 ml using distilled water. Finally, the mixture was steered for 200 second. Sweet lemon fruits were dipped in coating solutions or distillate water (for control treatment) for 2 minutes at ambient temperature (25℃) and were then air-dried for 2 h using a fan. All treatments stored at 4℃ for 50 days. Firmness, pH, titratable acidity (TA), total soluble solids content (TSS), color, and shape were measured at 10-day intervals. This paper introduces an adaptive neural-fuzzy inference system (ANFIS) model to classify sweet lemon based on the quality parameters and RGB intensity values. The ANFIS with different types of input membership functions (MFs) was developed. A study was performed using fuzzy logic and adaptive neural-fuzzy inference system (ANFIS) to predict the quality parameters of sweet lemon (firmness and ripening index). Results & Discussion: Our results showed that ‘triangle2mf’ MF performs much better than other mentioned MFs for defect inspection. The classification accuracy of the ANFIS with ‘triangle2mf’ MF was 97.5% and 96.6% for quality input and visual input, respectively, and the total correct classification rate was 97.01%. Therefore, this study indicated the possibility of developing a potentially useful classification tool using the ANFIS technique based on quality parameters and RGB values for fruit classification during processing, storage and distribution. Comparing the results obtained from fuzzy logic with various membership function, showed that the RMSE in the fuzzy logic with ‘guss2mf’ MF was lower than other algorithms. The proposed approach focuses on three research motivations. First, to develop a fuzzy rule-based classification system that can detect all the four quality grades of the sweet lemon. Second, the system should be able to predict the quality parameters of sweet lemon. Fuzzy logic deserved high level of accuracy in classification of sweet lemon, indicating high correlation between the data obtained from Mamdani fuzzy rules and experimental ones during storage time.
Mohsen Zandi; Ali Ganjloo; Mandana Bimakr
Abstract
Introduction: Hawthorn (Crataegus pinnatifida), belonging to the Rosaceae family, consists of small trees and shrubs. The color of the ripe fruit varied from yellow, through green to red and on to dark purple. Most of the species ripen their fruit in early to mid-autumn. Beneficial effects of hawthorn ...
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Introduction: Hawthorn (Crataegus pinnatifida), belonging to the Rosaceae family, consists of small trees and shrubs. The color of the ripe fruit varied from yellow, through green to red and on to dark purple. Most of the species ripen their fruit in early to mid-autumn. Beneficial effects of hawthorn fruit extracts have been confirmed by various studies. Pharmacological data showed that hawthorn fruit and its preparations enhance myocardial contraction and conductivity, protect against ischemia. They have a sedative action, a protective effect against arrhythmia and increase of coronary vessel flow. They have also positive effects on the cardiovascular system. Hawthorn is one of the most widely consumed horticultural products, either in fresh or processed form. It is also an important component of many processed food products because of its excellent flavor, attractive color and high content of many macro- and micro-nutrients. Uncertain storage conditions lead to considerable quality loss in hawthorn fruits, which affect their consumer acceptability. Properties such as color, firmness and moisture provide valuable information for the monitoring of quality changes in postharvest fruits because of their reliability and rapid and easy measurement. These changes are consequences of many biochemical and physiological processes that occur during fruit ripening, such as respiration and transpiration. In addition, these changes depend on the external conditions to which the fruit is exposed. To estimate changes in fruit quality as a function of storage conditions, the evolution of certain quality-indicative properties such as color, firmness or weight can be used to provide related information on the quality grade of the product stored. Kinetic models can be used as tools to describe quantitative physicochemical changes in foods during processing. Kinetic models can be linear or non-linear forms of rate law equations. The rate process of food constituents is usually defined by zero, first or second order kinetics. Method and material: In this study, changes in physicochemical characteristics associated with fruit quality were investigated during various hawthorn fruit storage conditions include: cold (1ºC and RH=90%), refrigerator (10 ºC and RH=85%) and room conditions (25 ºC and RH=60%). Color quality parameters (L*, a*, b*, C*, h* and ΔE), geometrical parameters, weight loss, firmness, total soluble solid (TSS), pH, titratable acidity (TA) and ripening index (RPI) were the measured factors. Different mathematical models were successfully proposed and adjusted to represent the change in physicochemical properties as a function of storage temperature. Among various kinetics model, five models (Zero-order, First-order, Second-order, Fractional conversion and Weibull models) were fitted to experimental data and model parameters in equations were determined by multiple regression analysis. Result and discussion: Storage of hawthorn fruits at different temperature affected their color (L*, a*, b*, C*, h* and ΔE), geometrical, physical (weight loss, firmness) and chemical properties (TSS, pH, TA and RPI). Storage at all conditions had significant impact on the physicochemical parameters analyzed (except some geometrical characteristics). Significant alterations in hawthorn color, firmness and weight loss were observed. The firmness, titratable acidity, pH, ripening index, color characteristics (except a* and C*) decreased while weight loss, total soluble solid, a* and C* increased significantly (p<0.05). Hawthorn stored at low temperatures revealed a delay on quality reduction reactions in terms of color, firmness and weight loss. The results indicated that the First-order and Weibull kinetic models provided the best prediction of the changes in physicochemical parameters. The storage temperature effect was successfully described by the Arrhenius law. Understanding the mechanisms in which these conditions affect the quality changes processes is of great importance because it allows their appropriate modification to maintain quality and maximize storage time. The outcomes of this study provide additional and useful information for hawthorn fruits under various storage conditions.
