Food Technology
Zohre Ganjeh-Soltanabadi; Rezvan Shaddel; Younes Zahedi
Abstract
IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer ...
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IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer and antioxidants activities. Despite all the mentioned benefits, due to the vulnerability of phenolic compounds to the environmental conditions and their low bioavailability in the digestive system, efforts have been made to encapsulate them with nanoniosomes. Encapsulation of polyphenolic compounds with nanoniosomes is an effective way to increase their stability and bioavailability as well ashinder their undesirable taste and smell. Niosomes are class of bi-layered structure formed by hydration of non-ionic surfactant, cholesterol or other amphiphilic molecules. This structure has two hydrophilic and hydrophobic properties, so it has the ability to be encapsulated with different solubility. Fortification food with polyphenols promotes community health. Therefore, the aim of this research was to produce nanoniosomes containing polyphenolic compounds, and to determine their important physical and chemical properties.Materials and MethodsIn this research, four polyphenol-loaded nanoniosomes were prepared using Span 60 and Tween 80 surfactants with a ratio of 3:1, and cholesterol with the concentration of 0, 10, 20 and 30 (mg/140 mg surfactant) as F1, F2, F3 and F4 treatments respectively. Physicochemical properties of the polyphenol-loaded niosomes (particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE)) were analyzed, and the formulation with the best characteristics was selected based on having the smallest size, less PDI and the highest EE. The selected formula was analyzed for morphology (scanning electron microscope (SEM)) and probably interactions (Fourier transforms infrared spectrometry (FTIR)). Additionally, the ability to preserve polyphenolic compounds as free or inside the nanonisomes during the storage period of 60 days was investigated. Further, the in vitro release of polyphenol from niosomes (gastric and intestinal simulated fluid) was also evaluated. The experiment was performed as completely randomized design (CRD) and the obtained data were analyzed with one-way analysis of variance (ANOVA).Results and DiscussionResults indicated that the effect of using different amounts of cholesterol on the average particle size (Z-average) of nanonisomes was significant (p<0.05). With increasing cholesterol up to 20 mg (F1 to F3), the Z-average decreased, but with further increase to 30 mg (F4), the Z-average increased. Different concentrations of cholesterol showed significant influence on the PDI of nanonisomes. The minimum value was observed for F3 (20 mg cholesterol) and the maximum for F4. The incorporation of cholesterol in the nanonisomes decreased the zeta potential (p<0.05), dedicated an increased electrostatical stability of the particle, and the values were in the range of -50.35 to -65.36 mV. The value of EE was in the range of 88-95%, and F3 treatment had the maximum EE. Based on particle size, PDI, zeta potential and EE, F3 was selected as the best nanoparticle for other assays. According to the FTIR results, there was no change in the spectrum of nanonisome (F3) containing polyphenol peaks, and the polyphenols were properly enclosed in the nanonisomal vesicles without changing its nature. SEM results also showed vesicles with a uniform and appropriate structure. Nanonisome (F3) containing polyphenol was more stable than the control sample (polyphenol) during 60 days of storage at ambient temperature, which indicated the higher potential of nanonisomes to preserve the polyphenolic compounds during storage. The release behavior in the simulated digestive system (gastric and small intestine media) indicated a diffusion-based release system, and the Kopcha model was the best model to describe the release behavior of polyphenol from the fabricated niosomes in the simulated digestive environment.ConclusionAccording to the results of this research, it is concluded that nanoencapsulation of polyphenols as a rich source of antioxidant properties inside the nanonisomes can be an effective strategy to maintain their nutritional value. These nanonisomes can be utilized to produce functional foods, and the effects of their addition on the physico-chemical properties of a model food can be investigated.
Food Technology
Fatemeh Ghorbanpour; Vahid Hakimzadeh; Hassan Rashidi
Abstract
IntroductionOne of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Process functionality achieved by adding useful compounds to food in order to improve properties of foods while maintaining its appearance. ...
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IntroductionOne of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Process functionality achieved by adding useful compounds to food in order to improve properties of foods while maintaining its appearance. Nowadays, due to the importance of some compounds such as essential fatty acids, antioxidants and fiber, the demand for consuming products containing these compounds in the diet is increasing. Date kernel extract contains fiber, antioxidants, lignans and essential fatty acids. Also, date kernels contain micronutrient such as selenium, iron, calcium, phenolic compounds, sterols, tocopherols, metal ions and essential amino acids. The functional properties of phenolic compounds and flavonoids in date kernels have also been proven. On the other hand, whey as a by-product in dairy plants has many nutritional properties and contains many essential and functional amino acids. In addition to the nutritional properties of whey powder, its technological properties such as creating viscosity are considered important in sauces formulation. The purpose of this research was to prepare cheese sauce using such compounds so that while preparing a useful product, it is possible to prevent the wastage of valuable by-products. Materials and MethodsIn this research, in order to prepare cheese sauce powder, the homogenized mixture was turned into powder by a spray dryer at 180°C. During the treatment of samples, date kernel extract was formulated at three levels of zero (control), 5 and 15%. In the treatments, one sample without whey and another sample with 15% of the final formula was considered. The effect of Date kernel extract and whey on the physicochemical properties of cheese sauce powder samples were investigated by determining solubility, dry matter, protein, total phenol, pH, viscosity and antioxidant activity. The organoleptic properties of samples, were also studied in 5-hedonic points. The results were analyzed in the form of a completely randomized design with 6 treatments and 3 replications. The software used was SPSS and the comparison of mean was done by Duncan's method at the 5% level. Graphs were plotted using Excel software. Results and DiscussionThe results showed that increasing the level of date kernel extract in the formulation of cheese sauce powder containing whey led to the improvement of the antioxidant power of cheese sauce and its phenolic compounds due to the presence of compounds such as gallic acid and cysteine amino acids in whey. High levels of date kernel extract in the presence of whey improved its solubility due to the increase in the amount of protein and dry matter of the sauce powder. It was also observed in the results obtained from the viscosity measurement that the presence of whey along with the date kernel extract reduced the viscosity by adjusting the percentage of carbohydrates. The result obtained in relation to the reduction of protein percentage in the conditions of simultaneous use of whey and date kernel extract was probably due to the precipitation of whey proteins based on the interaction with the carbohydrate components of date kernel extract leading to formation of unsolved products during the drying process. The presence of protein and essential amino acids, carbohydrates and fiber, mineral salts, vitamins and antioxidants in the final product increased the percentage of dry matter in samples containing high percentage of extract along with whey. Changes in pH were also not significant in different treatments. Overall, the results showed that the use of seemingly useless compounds can be significantly effective on the properties of cheese sauce and improve the properties of cheese sauce and finally produce a functional product.
Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...
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Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of the major problems in this product. Cake is one of the flour mills and is intermediate in terms of calorie content of bread and biscuits. This high-consumption product has many fans among children and adolescents. Given the fact that this group of people is in the age of growth and healthy and nutritious nutrition will play a significant role in their health, the enrichment of all kinds of cakes is among the most important issues. Since the predominant promise is low-value and even unattractive and with high calories, it only causes obesity and cardiovascular disease. Recently, the use of fruit and vegetable waste has become widespread to reduce environmental pollution. Considering that these lesions are important sources of polyphenols. Industrial and agricultural residues are sources of natural antioxidants and food fibers. The functional properties of some skin components, such as pectin, flavonoids, carotenoids, lemonies, and poly-methoxyflavones, should be taken into account. Nowadays, cake producers have a major problem with lipid oxidation, which limits the shelf life of their products. Bakery products such as cakes, especially those with high fat content, tend to become corrosive after prolonged storage due to unsaturated fatty acids. Special attention has been paid to the use of natural antioxidants to minimize the use of synthetic additives. In recent years, the growing trend of bakeries with nutritional value such as rich fiber has been observed. In order to increase fiber content in cake and muffins, several raw materials such as bran, outer layers of grains have been used. Materials and methods: Pomegranate was purchased freshly from the market, then the seeds were separated, then the samples were dewatered and the cores were dried at 30 ° C for 2 days. The pomegranate cores were dried after milling and after passing the sieve with the mesh 35 was used. The dough was prepared and the pomegranate and xanthan gum flour was added to the dough. The prepared dough was poured into the mold, then the molds were bake for 30 minutes in an oven at 175 ° C. Cakes were then stored after leaving the oven and cooled in polyethylene packages at room temperature until further tests were performed. An image processing method was used to check the porosity and color of the crust and crumb of enriched cakes. For this purpose, the imaging was carried out in a special box with a uniform white light at all directions and from a fixed distance with the Canon Power Shot P500 Canon Camera. Pictures are saved in JPG format. To get the same levels from each image, Adobe Photoshop CS4 (Photoshop CS6) was designed with 457 x 504 pixels for the brain and skin. To colorize the samples, the RGB color space was converted by Image J software to * L,*a, and *b. In this research, the effect of replacing wheat flour with pomegranate powder (0-50%) and xanthan gum (0 to 0.3%) on the physico-chemical (Moisture, pH, ash, porosity, volume index, fiber and protein), qualitative (Density, stiffness, weight loss, symmetry, volume, color and durability) and sensory properties of cake were evaluated using the response surface method in the form of a composite design. Results and discussion: The results of this study showed that increasing the replacement of pomegranate powder has a positive and significant effect on fiber content, protein and weight loss and negative effect on density properties, texture stiffness, symmetry, volume index, color indices, the overall acceptance and flavor of the samples. Also, increase in the percentage of xanthan gum has a positive and significant effect on density, texture stiffness, volume, porosity, and volume index and weight loss of samples. In general, the evaluation of all characteristics showed that the cake sample containing 0.1% gum and 22.22% pomegranate powder had the best quality. On the other hand, comparing the optimal sample and the control indicates that the replacement of pomegranate powder has increased the phenolic compounds and reduced peroxide value.
Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh
Abstract
Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake ...
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Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake of a sufficient amount of dietary fiber can regulate the flow of intestines, prevent and treat diabetes, cardiovascular and intestinal cancers. In this regard, in recent decades, there has been a tendency to seek new sources of dietary fiber and natural antioxidants, such as agricultural byproduct that were considered. In this regard, sugar cane bagasse, which has chemical compounds such as cellulose, hemicellulose, lignin, as well as phenolic compounds, waxes and minerals. Currently, bagasse used to production Cement (Tian et al., 2016), sand and grains (Sales et al., 2010), Chipboard (Garzon-Barrero et al., 2016), enzymes (Bocchini et al., 2005), single proteins (Rodriguez et al., 1992), vanillin (Mathew & Abraham, 2005), succinic acids (Chen et al., 2016), citric acid (Zhoghi et al., 2013), lactic acid (Laopaiboon et al., 2010). Donut is the only wheat industrial product that has a lot of attractive sensory features in spite of its high fat content. Therefore, one of the goals of the researchers in recent years has been finding solutions to improve its quality by reducing the absorption of oil or increasing the health components such as fiber. Therefore, this study was conducted to investigate the possibility of production of functional donuts that enriched with bagasse. Materials and methods: In this study, in order to optimize the formulation of donuts with two varieties of sugarcane bagasse fiber (0-25%), soybean soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the physicochemical characteristics of donuts and sensory properties by using mini-tab software (version 16) and central composite rotatable design (CCRD) was investigated. The mean comparison was performed using Fisher test at 95% probability level. Bagasse were treated according to the method of Gao et al. (2013). Donuts were prepared according to the formulation by Nouri et al., 2017. Ingredients used in control donut formulation were consisted of 100 g of wheat flour (9 g/100g proteins, (Arde jonob Co., Khuzestan, Iran), 38 g of water, 9g of Shortening (Behshahr Industrial Co., Tehran, Iran), 13g of Egg, 13g of water for yeast, 6.3g of sugar, 6.3g of nonfat dried milk powder (Pegah Co., khozestan, Iran), 3g of active dried yeast (Nabmayeh, Khozestan, Iran), 1.6g of Vanilla extract (AbyazChimieEssence and Colour Co., Tehran, Iran), 1.6g of baking powder (Soheil Powder, Tehran, Iran), and 1.6g of Salt. The volume of the donuts was determined using the rapeseed displacement AACC method 10-05 (AACC, 2000). Moisture content of donuts crumb was measured using a Heraeus oven (model UT 5042, Germany) at 105 ºC for 3.5 h (Kim et al., 2015). The fat content of dried donuts was determined by Soxhlet extraction with petroleum ether for 5 h (Melito & Farkas, 2012). Firmness and springiness were measured in triplicate using a TA.XT2i Texture Analyzer (Stable Micro Systems, Goldalming, UK). The donuts were evaluated for over all acceptance of based on a five-point hedonic scale. The scale of values ranged from “dislike extremely” (score 1) to “like extremely” (score 5). And lightness was evaluated with Konica Minolta colorimeter. Results and discussion: The results showed that most of the proposed models in this study were proportional and meaningful from R2 and R2 (Adj). Also, the lack of fit these model were meaningless and their coefficient of variation was also appropriate. So, bagasse fiber increased moisture, hardness, cohesiveness and gumminess, fat, crust and crumb a, fiber and decreased specific volume, crust L. Increasing frying time increases hardness, cohesiveness, gumminess, and decreases crust L and moisture. Soybean soluble polysaccharide had no significant effect on these cases. According to the panelists, donuts containing bagasse fiber were harder and less chewable and had a darker color than the control sample. Response surface methodology described that donuts with optimum formulation of 9.09% bagasse fiber and 0.78% soybean soluble polysaccharide and the frying time of 2 minutes and 36 seconds would be the most desirable sample that has acceptable consumer characteristics. Investigating the optimal sample composition showed that iron and zinc mineral elements, fiber, fat, and total acceptance were higher than the control sample. However, no significant difference was observed in the control and optimum sample protein content. Also, with increasing durability, the moisture content of the product decreases. On the other hand, the specific volume of the control sample during the days of storage did not have a significant difference at 5% level. While the optimum sample volume in the days of shelf life has decreased. There was no significant difference between the control and optimum sample peroxidase in the first and third days, while on the fifth day, both were significantly decreased. The examination of texture characteristics suggests that the donut crumb of controlled and optimized was harder during the storage period, while the optimum sample was softer than the control sample.
Mohammad Farhadi Chitgar; Mehdi Varidi; Mohammad Javad Varidi; Ahmad Balandari
Abstract
Introduction: Extensive researches into native plants as a source of functional food have been conducted over the resent years. Meanwhile, barberry has been utilized as one of the main medicinal plants in Iran and many other countries, from the past decades. Currently, it has been known pharmaceutical ...
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Introduction: Extensive researches into native plants as a source of functional food have been conducted over the resent years. Meanwhile, barberry has been utilized as one of the main medicinal plants in Iran and many other countries, from the past decades. Currently, it has been known pharmaceutical active ingredients like berberin have wide application in pharmaceutical industry. The genus of Berberis includes about 450–500 species of deciduous or evergreen shrubs in which four species B.integerrima, B.crataegina, B.vulgaris and B.orthobotrys are found in Iran. Iran is the first largest producer of barberry (B.vulgaris) in the world. Apart from that, other species in different parts of Iran grow in wild conditions. B. Integerrima is a thorny shrub with fragile branches to a height of 1 to 3 meters. Its fruits are small and red with a mild sour taste. There are 1-4 small oblong seeds inside. The changes in this species are important and can produce hybrid with other species. B. Integerrima fruits are consumed fresh or used in the preparation of traditional foods. Barberry fruit, which contains large amount of anthocyanins, can be used as an alternative to synthetic colorants. In addition, aqueous extract of barberry has beneficial effects on both cardiovascular and neural system suggesting a potential use for treatment of hypertension, tachycardia and some neuronal disorders, such as epilepsy and convulsion. The physical properties of barberry genotype are important to design the equipment for sorting, transportation, separation, processing and packaging. Identification of the chemical characteristics of Berberis genotype can lead in using them in the pharmaceutical or food industries. Therefore, in order to introduce these native species, physicochemical characteristics of three wild barberries were evaluatedMaterials and method:Three native seed genotypes from Semnan province were manually collected from Research Institute of Food Science and Technology (Mashhad). The harvested fruits were instantly stored inside ice box to minimize damages and transported to the laboratory. Over ripened and damaged fruits were separated. Some physical properties (size, geometric mean diameter, sphericity, area, mass and the weight ratio of seeds to fruit) of fruits were determined using 100 repetitions at the natural moisture content of fruits. Chemical properties of samples were determined as follows: total anthocyanin content by the pH differential, total phenolic content by modified Folin–Ciocalteu method, mineral elements amounts such as Potassium(K), Sodium (Na) and Calcium (Ca) by Flame Photometer and microelements (Fe, Cu, Mg, and Zn) by Atomic Absorption Spectrophotometer, Moisture, crude oil, crude protein, ash, reducing sugar, water-soluble extract, pH and acidity were determined according to Indrayan et al,1989 and Iranian National Standard No. 2685. All experiments (except physical properties) were repeated at least three times and results were expressed as mean ± SD. The significant differences between mean values of juice samples were determined by analysis of variance (one way-ANOVA) using Duncan’s test at a significance level of p< 0.05. Data analysis was performed using the SPSS 19.0 software.Results and Discussion: Results showed that in physical properties such as, fruit length there was statistically difference between genotypes. The number of seeds in the three genotypes varied between 1 and 4 numbers. The weight ratio of seeds to fruit was 11.88%, 10.84% and 10.68 in Noshin, Negarin and Parchin genotypes, respectively. All three genotypes contained high amount of protein, total carbohydrate, fat and ash (3.82-5.255%, 21.68-23.97%, 2.04-2.70% and 0.94-1.27%). Noshin contained the highest reduced sugar (8.03±0.222). So, it is sweeter taste than others. In accordance with result, the amount of anthocyanins (950.17-3927.60mg/L) and total phenol (9.75-12.35gr/L) were higher than these fruits in comparison to the other fruits like mulberry and blueberry that represents the health benefits of these wild plants. All the three genotype emerged as good source of minerals, especially K, Ca, Mg and Zn.
