Food Technology
Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany
Abstract
Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the ...
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Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the effects of sprouting time on the physicochemical characteristics and sensory properties of falafel prepared from sprouted chickpea flour were examined. The finding of this research indicated that the sprouting process significantly increased the total phenolic content (from 284.17 to 720.98 μg gallic acid/g dry), antioxidant capacity (from 77.55% to 93.35%), and redness (from 7.65 to 11.39) of chickpea flour (p<0.05). While, it significantly decreased the lightness (from 70.81 to 57.07) and yellowness (from 43.71 to 25.62) of chickpea flour (p<0.05). The total phenolic content and antioxidant capacity of falafel prepared from flour of sprouted chickpea for two-days (48 hours) were significantly higher than those prepared from unsprouted chickpeas flour (p<0.05). The volume of falafel samples produced from unsprouted, one-day sprouted, and two-day sprouted chickpea flours was 18.75, 16.60, and 15.40 cm3, respectively. The minimum oil uptake was observed in the sample prepared from chickpeas sprouted for two-days (p<0.05). The sprouting process did not have a significant impact on the firmness, cohesiveness, and chewiness of the falafel (p>0.05). In general, utilizing of one-day (24 hours) sprouted chickpea flour for the production of falafel is recommended due to the best flavor, the highest overall acceptance score, high content of phenolic compounds, high antioxidant capacity, and low oil absorption.
Food Technology
Farnaz Fallahpour Sichani; Hajar Abbasi
Abstract
Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, ...
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Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration techniques, and evaluate the extraction yield, chemical compounds, antioxidant, and antimicrobial properties of the extracts. In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the physical, chemical, sensory, and microbial aspects of the product during storage. The findings reveal that the ultrasonic-assisted method improved the extraction efficiency of the extract. The extract had the highest levels of phenolic compounds (52.64±1.18 mg of gallic acid/g), antioxidant properties (76.33±0.47%), and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of the extract to Panna cotta reduces the rate of acid production and results in lower total populations of bacteria compared to the control sample at the end of storage period. The dessert containing 2% extract exhibited sensory characteristics (taste, color, odor, texture, and overall acceptance) similar to the control, while maintaining microbiological quality for a longer period. The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts.
Food Technology
Mahtab Moradnia; Akram Arianfar; Ali Mohamadi Sani; Zahra Sheikholeslami
Abstract
IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions ...
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IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions in recent years led to perfomingt research to replacewheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa to be used for human diet is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin its too bitterness hence causing bloating and heartburn. This study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigation the quality, texture, and sensory properties of the donuts. Materials of Methods The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry methods) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40% substitution. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour with saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts was evaluated. Results and Discussion A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the combined wet and dry methods, followed by the maceration method. The difference between the combined method and maceration was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the maceration method is economically important due to the long time of the process and production of a lot of waste water leading to loss of nutrients from quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour as a replacement of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.
Food Technology
Hoda Ghorbanzadeh; Jafar Mohammadzadeh Milani; Ali Motamedzadegan
Abstract
IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms ...
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IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become one of the most important food and medicinal sources. One of the largest species of edible mushroom is button mushroom (Agaricus bisporus), which has high nutritional value due to the presence of fiber, carbohydrates, protein, amino acids, minerals, vitamins, etc., and also its antioxidant, anti-cancer, and anti-diabetic properties. This commodity has shown good health benefit for humans. The quality of button mushrooms is determined by their color, texture, and taste. Color is the first characteristic that is perceived by consumers. Browning is one of the main reasons for the loss of mushroom quality, which reduces the commercial value of mushrooms. Edible coating is considered as the best method for maintaining quality of perishable foods, these coatings almost prevent the penetration of oxygen, depending on the type of coating used, and reduce the loss of moisture during storage. Chitosan has functional characteristics such as antimicrobial and antioxidant properties. The purpose of this research was to find a suitable chitosan coating for button mushrooms that can maintain its characteristics such as color, texture hardness, and moisture during the storage period and increase the shelf life of mushroom. Materials and MethodsTo make chitosan solutions, first, each type of chitosan (70% deacetylated, 80% deacetylated, 90% deacetylated, and 100% deacetylated) was weighed in amounts of 0.5g, 1g, and 2g., then it was dissolved in 100 ml of 0.5% acetic acid and stirred for 12 hours at a speed of 1000 rpm at room temperature to dissolve uniformly. After 12 hours, each sample was centrifuged for 15 minutes at 6000 rpm at 25°C to separate undissolved materials. Mushrooms were prepared freshly harvested, washed with water, and then excess water was removed. After sorting and screening in terms of size and approximate weight, the mushrooms were added to 0.5%, 1%, and 2% chitosan solutions without being sliced and were immersed in the solution for one minute. The control sample was immersed in 0.5% acetic acid solution for one minute. After that, the mushrooms were air-dried at room temperature for one hour, and at the end, their excess water was removed with a tissue. The mushrooms were placed in 18*14 size polyethylene zip lock bags and stored in a refrigerator at 4°C. The effects of chitosan coating on weight loss, color and browning index, enzyme activity, texture, and total phenolic compounds of mushroom were studied. Results and DiscussionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important challenges in mushroom marketing. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms ans other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness. ConclusionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important things in mushroom production. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms, also other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness can be studied.
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.
Food Technology
Reza Farahmandfar; Samaneh Forghani
Abstract
IntroductionEdible oils constitutes a chief component of human diets in our daily life to supply essential fatty acids, energy, and nutrients to human. The nutritional value of edible oils varies depending on the type of oil, processing methods, extraction techniques, and storage conditions. Generally, ...
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IntroductionEdible oils constitutes a chief component of human diets in our daily life to supply essential fatty acids, energy, and nutrients to human. The nutritional value of edible oils varies depending on the type of oil, processing methods, extraction techniques, and storage conditions. Generally, edible oils are high in triacylglycerols with minor compositions. The presence of high amount of unsaturated fatty acids in the structure of triacylglycerol leads to a reduced shelf life of oils. This is associated to the undesired lipid oxidation that occurs when unsaturated fatty acids are exposed to light, oxygen, and heat. This is a major concern in food industry as it might result in undesired food quality deterioration involving reduction of nutritional components and off-flavors. The demand for nutritious and healthy animal and vegetable oils has been increased with a growth in population and economic progress. Therefore, researches for functional and nutritious edible oils has gained world attention on the technology to process edible oils. The use of ultrasound as a new technology in food processes is increasing due to its potential for changing materials and processing speed. This technique displays several advantages over conventional techniques in terms of time, energy consumption, and higher output. Ultrasonic processing is used in the food industry for numerous processes on high lipid containing food products in cutting, cooking, homogenization/emulsification, and microbial inactivation. The aim of this study was to investigate the effect of ultrasound time (0, 20, 40 and 60 min) on physicochemical properties of corn oil, soybean oil and kilka fish oil. Materials and MethodsCommercial kilka fish oil, corn oil and soybean oilwere purchased from local market. All of the chemicals and reagents used were analytical reagent grade. Each oil was poured at 250 ml Beaker and then treated with an ultrasonic probe at a frequency of 20 kHz for a specified period of time. Oil chemical and physical properties such as acid value (mg/g), peroxide value (meq O2/kg), oxidative stability index (h), thiobarbituric acid value (mg/kg), conjugated diene value (%), fatty acid composition, fourier transform infrared (FTIR) spectroscopy and color parameters (L*, a*, b* and ∆E) were determined. Data analysis was done using SPSS software and completely random design. Results and DiscussionThe results of this study showed that with increasing the duration of ultrasound, acid value, peroxide value, TBA value and conjugate diene value, increased and the induction period decreased. On the other hand, ultrasound treatment led to increase palmitic acid, stearic acid, oleic acid, saturated fatty acids (SFA) and monounsaturated fatty acid (MUFA), and decrease linoleic acid, linoleic acid (and palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid in kilka fish oil), polyunsaturated fatty acid (PUFA), polyunsaturated fatty acid/saturated fatty acids (PUSFA/SFA), unsaturated fatty acid/saturated fatty acids (USFA/SFA), Cox value in corn, soybean, and kilka fish oils. Ultrasound did not change the fourier transform infrared spectroscopy but did change some color parameters. Sonication caused an increase in L* (more lightness) of corn oil, a decrease in a* (more greenness) of soybean oil, an increase in b* (more yellowness) of corn and soybean oils, and a decrease in ∆E compared to control samples. Probably, ultrasound causes destruction and isomerization of the double bands of pigments and as a result changes in color indices. According to the results of this study, ultrasound treatment accelerated the oxidation and degradation of oils and as a result, changed some of the physicochemical properties of the oil, which varied according to the type of oil.
Food Technology
Aliakbar Gholamhosseinpour; Saeed Zare
Abstract
Introduction Cheese is a term that encompasses a diverse group of fermented dairy products produced globally, available in a variety of flavors, textures, and shapes. It is rich in proteins, minerals, and vitamins, all contributing to its high nutritional value. Among these, brined ultrafiltered ...
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Introduction Cheese is a term that encompasses a diverse group of fermented dairy products produced globally, available in a variety of flavors, textures, and shapes. It is rich in proteins, minerals, and vitamins, all contributing to its high nutritional value. Among these, brined ultrafiltered cheeses are soft cheeses that undergo their ripening process in brine. In recent times, this type of cheese has gained popularity, securing a significant consumer market in our country. Food hydrocolloids, comprising polysaccharides and proteins, are extensively utilized in the food, and biomedical industries. They function as thickening agents, forming gels with controlled functionality and specific physical properties. Additionally, they act as stabilizers in various dispersions and serve as carriers for bioactive compounds. Many hydrocolloids, such as whey proteins or dietary fibers, also possess health-promoting properties and can provide essential nutrients necessary for maintaining human biological activity. Beyond their nutritional benefits, food hydrocolloids find applications in advanced materials like food packaging, biomedical materials, biopolymers, polymer electrolytes, mineral nanoparticle synthesis, and organic pollutant removal. Natural hydrocolloids are typically non-toxic and environmentally friendly. They are made naturally from plants, animals, algae, or microorganisms. They are employed to enhance the physicochemical, structural, rheological, and sensory properties of dairy products. Persian gum, derived from the almond tree (Amygdalus scoparia Spach), is one such natural hydrocolloid commonly used as an herbal remedy in Iran. It is commercially available in various colors, shapes, and sizes. Its low cost, availability, biodegradability, and capability to substitute stabilizers and emulsifiers have increased its utilization in the food and pharmaceutical industries. Materials and MethodsAfter being received and initially cooled, raw cow milk underwent pasteurization and was stored for the ultrafiltration process. Persian gum (PG) was incrementally incorporated into a specific quantity of warm retentate and thoroughly blended. This mixture was then combined with the remaining retentate to produce retentates with PG concentrations of 0.03%, 0.05%, and 0.1%. These mixtures were then subjected to homogenization and pasteurization. Following these processes, the retentate was cooled to a temperature range of 35-40°C. It was then poured into containers for coagulation, to which microbial rennet and a starter culture comprising Lactobacillus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus were added. After roughly 6 hours, once the curd pH dropped to 5.1, a 12% brine solution was introduced into the container. Finally, the containers were sealed and placed in a 4°C cold storage for microbial, physicochemical, and sensory evaluations over a 90-day storage period. Statistical analysis was conducted using the Minitab software (version 16.2.0.0 for Windows, Minitab Inc., Coventry, United Kingdom) at a 95% confidence level. Results and Discussion Based on the obtained results, during the storage period, no microbial spoilage (including coliforms, molds, and yeasts) was observed in the control and gum-containing samples. The ash content (%), gumminess (N), chewiness (Nmm), adhesiveness (Ns), and fracturability (N) of the samples increased initially up to day 45 and then decreased. The acidity (% lactic acid) of the samples continuously increased during the storage period, while the amount of fat (%) of samples showed a decreasing trend. An increase in gum concentration led to a significant decrease (p≤0.05) in the acidity (167.22 to 123.11 %), gumminess (8.35 to 1.30 N) and chewiness (216.19 to 38.83 Nmm) of the samples, while the ash content (3.69 to 3.92 %) and cheese adhesiveness (0.66 to 0.80 Ns) increased significantly (p≤0.05). Regarding sensory properties, color and appearance, and aroma scores of the cheeses were not significantly affected by the storage time. The interaction effect of time and gum concentration did not create a significant difference in texture and flavor scores, while their single effects were significant (p≤0.05). Overall acceptance of the samples was only significantly affected by the gum concentration (p≤0.05), and the interaction effect of time and concentration did not significantly affect the overall acceptance score. Finally, the cheese containing 0.5% gum received the highest sensory score compared to other samples, while the cheese containing 0.1% gum received the lowest sensory score. Considering the positive effect of Persian gum on various cheese properties, especially texture improvement, its utilization in industrial cheese production, as well as investigating its combined effects with other hydrocolloids, is recommended.
Food Technology
Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili
Abstract
Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about ...
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Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about other characteristics, such as taste or smell, especially in the first purchase. Color is the most crucial indicator of the quality of food that affects consumer acceptance. To replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to food. Red beet is one of the most important natural sources of color; the essential pigment in this plant is betalain, composed of two subunits, betacyanin, and betaxantine. Considering the growing demand to develop more effective methods for extracting active compounds present in vegetable materials, including naturally occurring betalain and other nutritious compounds, this research was conducted to optimize the extraction conditions of this pigment from red beet. Materials and Methods Preparation of red beet The red beets were washed, peeled, and grated to prepare the sample. Then, red beets were dried in an oven at 30 °C for 48 hours and milled. For extraction, 10 grams of red beet powder was mixed with 200 ml of solvent (water-ethanol in a ratio of 1:1) and subjected to ultrasonication at 37 kHz. Experiments in 27 runs were performed based on a historical data design, randomized subtype and quadratic model. After the implementation with the edition of Design Expert 7 software, the range of variables pH (3-5), temperature (15-25 °C), and time (10-20 min) were applied for extraction. The pulp was dried using a Wattman filter paper in an oven at 35 °C and used for subsequent tests. Yield measurements The efficiency of the extraction process was calculated by dividing the weight of the extract obtained by the weight of the beetroot. Measurement of pigments The betacyanin and betaxanthine pigments show maximum absorption in 522-559 nm and 474-480 nm, respectively. To measure betacyanin and betaxanthine in extracts, a certain amount of powder was dissolved in distilled water, and its absorbance was measured at 530 and 480 nm. The amount of pigments obtained from different extraction conditions was compared. Results and Discussion In this study, the overall results showed that an increase in the extraction pH and time increased the extraction of betacyanine and betaxanthine. It would be better to extract betacyanine at temperatures below 25 °C since this pigment is sensitive to high temperatures. The maximum yield was observed when pH value, temperature, and time were 5, 21 °C, and 20 min, respectively. Comparison of experimental and predicted values of the proposed responses at the proposed optimal points by t-test showed no significant difference (p<0.05). A quadratic model was suggested for the responses, and the lack of fit was not significant (p<0.05). The extraction of betaline from red beet using the ultrasonic assisted method causes a reduction in time, temperature, energy, and solvent consumption. ConclusionThe maximum yield was observed when pH value, temperature, and time were 5, 21 °C, and 20 min, respectively. Comparison of experimental and predicted values of the optimal points showed no significant difference by t-test (p<0.05). According to the results obtained from this research, ultrasonic assisted extraction can be considered an efficient and fast method. Extraction of betalain from red beetroot with ultrasonic assisted method is more efficient. It can replace the regular practice of extraction in the industry due to the reduction of time, temperature, energy, and solvent consumption, thus reducing cost and increasing profit.
Food Technology
Zahra Dehghan; Elnaz Milani; Neda Hashemi
Abstract
IntroductionGastrointestinal diseases are very important among human societies, especially in developing countries. Celiac disease is one of these diseases, caused by the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to ...
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IntroductionGastrointestinal diseases are very important among human societies, especially in developing countries. Celiac disease is one of these diseases, caused by the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to provide a solution for the production of gluten-free products and also to improve their quality. The tremendous growth in the nutritional knowledge of the public has caused the development and production of healthy food products for certain groups. Baked products such as cookies are very popular among the society because of their textural characteristics as well as flavoring and attractive colors. Therefore, their enrichment is of interest. Most commercial gluten-free bakery products are based on pure starch or the combination of corn starch with gluten-free flour, which is associated with dryness and sandiness in the product. Materials and MethodsThe aim of this research was to investigate the functional characteristics of non-extruded and extruded chickpea flour samples and then the effect of adding different levels of it (0, 20 and 40%) on physicochemical, Lightness, porosity and sensory characteristics using completely randomized factorial design. The blend of chick pea flour- xanthan gum was extruded by a parallel twin-screw extruder (Jinan Saxin, China). Process was performed with die of 3 mm, and extrusion temperature of 140 ℃. The chemical composition of raw materials was measured by standard AOAC (2000) methods. The hardness of cookies was measured using Texture Analyzer (TA plus Ametek, UK). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s. Samples were punctured by the probe to a distance of 10 mm. The color values of L* (lightness), a*(redness), b*(yellowness) of the samples were determined by the Hunterlab instrument (Reston VA, US) (Rhee et al., 2004). Water absorption index in terms of grams of bonded water was calculated per gram of dry material in percent. Sensory evaluation was performed using a 5-point hedonic test. Results and DiscussionIn general, gluten-free products are unable to maintain carbon dioxide gas due to the lack of a coherent and uniform gluten network, which causes an increase in volume. As a result, the product is small in volume and the structure of the crumb is compressed. The extrusion baking process had a high potential to improve cookie quality. In such a way that the addition of extruded chickpea flour increased the porosity of the cookie samples. The results of the texture analysis show that the addition of extruded chickpeas up to a 40% improved the texture of the cookie and also increased its shelf life. Also, the sensory test results showed that the favorable effect of adding extruded chickpea flour up to 20%. Consequently, by summarizing the results of physical and sensory tests, it was determined that cookies with appropriate sensory and quality characteristics can be produced using 40% of extruded chickpea flour. Peas, and especially extruded peas, rich in protein and dietary fiber content and high water absorption ability, led to increase the moisture and reduced the hardness of the cookie texture. Considering the increase in demand for gluten-free products, it seems that enriching these products with nutrients such as chickpea flour can be an alternative method to improve the nutritional value of these products. Adding legumes is a good way to increase the consumption of legumes, which are rich in the amino acid lysine. Legumes, especially peas, have high nutritional value and functional characteristics, and including them in the diet by adding them to bakery products is a good way to increase their consumption. The use of chickpea flour as a nutrient source in cookie formulation increases the nutritional value, reduces the glycemic index and improves the variety of such products.
Food Technology
Ebrahim Taghizadeh; Mohammad Alizadeh khaled abad; Hamed Hassanzadeh
Abstract
IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible ...
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IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible films and coatings are able to transfer compounds that may have been added to improve the performance of the coating film and better preserve the product or have benefits for the consumer. The present research was conducted with the aim of investigating the structural physicochemical properties of whey protein concentrate smart film containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles. Material and MethodTo prepare nano composite film, 10 grams of whey protein concentrate powder was added to 90 ml of distilled water. At the beginning of the production of the film, the pH was adjusted to pH = 8 with the help of 0.1 normal soda, and in order to better dissolve the isolate, the solution was heated for 30 minutes at 80 degrees Celsius to ensure denaturation. It was then placed on a magnetic stirrer. After cooling the solution, pomegranate and red grape anthocyanins were added to the solution separately according to the statistical plan. The solution was then homogenized for 10 minutes at 13,000 rpm, and finally zinc oxide nanoparticles were added to the solution according to the statistical plan and homogenized on a magnetic stirrer for 10 minutes, and then in an ultrasound bath to disperse for 10 minutes In the next step, glycerol was added to the 40% of the weight of the dry substance and placed on a rotating magnetic stirrer without heat for 15 minutes. The formed solution was aerated for 10 minutes and 25 ml of it was poured in the center of the plate (8 cm). Then the film was dried in the oven at 38 degrees Celsius and the control film was produced. After preparing the films, the color of the film samples was determined by measuring the color components L* (lightness), a* (red/green) and b* (yellow/blue) using a Hanterlab colorimeter. The thickness of the films was measured by a digital micrometer with an accuracy of 0.001 mm at 10 random points of each film. Finally, humidity, solubility and FTIR measurement tests were also performed for the prepared films. The preparation of whey protein concentrate smart composite film was investigated based on two variables: red grape anthocyanin/pomegranate anthocyanin percentage and copper oxide nanoparticle percentage. Each of which was investigated in five levels and the response surface methodology (RSM) of the central composite design was used. A total of 24 composite films were prepared and their physical and chemical properties were investigated. Also, after analyzing the data, the optimal movies were checked based on optimization and utility function by 11 Design expert statistical software. Results and DiscussionBy increasing the amount of anthocyanin and zinc oxide nanoparticles, the thickness of the layers increased up to the middle point (0.58-0.89 mm), and the largest increase in thickness was observed in samples with 1.5 cc of anthocyanin and 2% of zinc oxide nanoparticles. Also, films with low concentrations of anthocyanin (0.1-4 cc) and a high percentage of the selected range of zinc oxide (0.2-0.7%) show the highest percentage of solubility. The added zinc oxide nanoparticles increased the solubility of the films. FTIR analysis showed that the interactions between whey concentrate and anthocyanins were probably responsible for the changes in the properties of the composite layers. The utility function for each response was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grape and pomegranate. For the optimal pomegranate, the obtained results include the amount of anthocyanin equal to 2.6 cc, zinc oxide nanoparticles 0.6 (weight/volume), solubility 65.37, thickness 0.64 mm, indices a, L and bwere. 27.88 0.24 and -2.01, respectively. Finally its total desirability has been reported as 0.58. The utility function for each answer was estimated by numerical methods and the general utility function was obtained for the optimal samples of red grapes such as the optimal pomegranate. For the optimal grape film samples, the obtained results include: the amount of anthocyanin equal to 1.38 cc, 3.4 zinc oxide nanoparticles (weight/volume), solubility 59.83%, thickness 0.83 mm, a, L and b indices were 27.03, 7.05 and 1.92 respectively and, its total desirability was 0.63.
Food Technology
Aliehsadat Rafaathaghighi; Leila Jafari; Abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi
Abstract
Introduction
Ziziphus mauritiana, also known as Ber fruit, is a tropical fruit from the Rhamnaceae family with high nutritional value and a short shelf life. Edible coatings the surface of the fruit can play a positive role in increasing its shelf life. The application of alginate (Al), a linear polysaccharide ...
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Introduction
Ziziphus mauritiana, also known as Ber fruit, is a tropical fruit from the Rhamnaceae family with high nutritional value and a short shelf life. Edible coatings the surface of the fruit can play a positive role in increasing its shelf life. The application of alginate (Al), a linear polysaccharide derived from brown seaweed (Macrocystis pyrifera), which has the advantage of moisture retention, and also Shirazi thyme (Zataria multiflora) essential oil (ZEO), which contains antioxidant and antimicrobial compounds, can improve the fruit's characteristics and preserve its quality for a longer period. In recent years, the application of ZEO together with organic coatings in order to enhance the quality characteristics of different fruits during storage has been the focus of researchers. This study aims to investigate the effect of alginate coating and ZEO on the post-harvest and physicochemical characteristics of Ber fruit during storage at 6±1 C˚ and a relative humidity of 90-95%.
Material and Methods
This study was conducted to enhance the shelf life of Ber fruits by treating them with alginate (Al) and Shirazi thyme essential oil (ZEO). Ber fruits at their mature green stage were harvested in 2022 from a commercial orchard in Minab, Hormozgan province. After harvesting, the fruits were transported to the Horticulture Laboratory University of Hormozgan, to apply the treatments. Factors include six treatments (control, Shirazi thyme essential oil 0.5%, Shirazi thyme essential oil 1%, alginate, alginate + Shirazi thyme essential oil 0.5% and alginate + Shirazi thyme essential oil 1%) and five storage periods(zero, 7, 14, 21, 28 days). The treated fruits were then stored at 6±1 C˚, and relative humidity of 90-95% for 28 days. The factorial experiment was conducted as a completely randomized design with four replications, and ten fruits were used in each replication. Fruit parameters such as fruit weight loss, respiration rate, total soluble solids (TSS), organic acid, ascorbic acid, fruit firmness, carotenoids, and chlorophyll content were evaluated. Statistical analysis of data was done using SAS software. Figures were drawn using Excel software.
Results and Discussion
Based on the results of the analysis of variance, the main effects of time and treatment were significant (P<0.01) for all characteristics. Additionally, the interaction effect of treatment and time was significant (P<0.01) for all traits except for ascorbic acid. Comparisons of means showed that all treatments, maintained fruit quality compared to the control. The Al + ZEO treatment had a significant effect on reducing respiration rate. This combined treatment reduced weight loss, decay percentage, and fruit softening while slowing down the increase in TSS. The alginate coating and Shirazi thyme essential oil delayed ripening and subsequent fruit softening by reducing ethylene activity. Furthermore, the coated fruits had higher levels of ascorbic acid compared to the untreated fruits. These coatings are impermeable to water vapor and create a saturated atmosphere, preventing fruit evaporation and wrinkling, thus delaying ripening. The use of essential oils in the form of a semi-permeable layer also reduces respiration and surface transpiration by inhibiting the movement of oxygen, carbon dioxide, and moisture, playing a positive role in preserving fruit quality.
Conclusion
The aim of this study was to investigate the effect of alginate coating and Shirazi thyme essential oil on the post-harvest and physicochemical characteristics, as well as the shelf life of Ber fruit. The results clearly indicated the enhancement of fruit quality using edible coatings compared to the control. The combination of Al + ZEO (0.5%) had significantly positive effects on preserving the postharvest quality of Ber fruit. In fact, by creating a semi-permeable coating on the surface of the fruit, thyme essential oil and alginate lead to limiting the fruit respiration and metabolism and fungi growth, thus delaying the ripening process, increasing TSS and ascorbic acid and total acidity. According to these results, to reduce post- harvest losses and increase productivity of fruit, the use of 0.5% Shirazi thyme essential oil in combination with alginate coating is recommended due to its beneficial effects on the appearance and physicochemical characteristics of Ber fruit during storage.
Acknowledgement
The authors of this article express their gratitude and appreciation for the financial support from the Hormozgan Science and Technology Park and the University of Hormozgan.
Food Technology
Behshad Tahani; Babak Beheshti; Mohsen Heidarisoltanabadi; Ehsan Hekmatian
Abstract
Introduction
Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple. Determining the quality parameters of agricultural products requires the use of various methods, which are different according ...
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Introduction
Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple. Determining the quality parameters of agricultural products requires the use of various methods, which are different according to the nature and characteristics of each product. The two main categories for dividing these methods include analytical (objective) methods and sensory (intrinsic) methods. Both qualitative assessment methods can be used in destructive and non-destructive ways. Apple is one of the fruits that can be stored for a relatively long time. Physiological changes during the storage period are inevitable and cause change to some quality characteristics of the fruit, such as firmness, moisture content, density, pH, and soluble solids. Using the methods of determining and extracting the quality characteristics of fruit during storage and monitoring the changes created, provides a suitable criterion for selecting and preparing the necessary conditions for storage and storage at the disposal of users and producers. X-ray imaging technique is among the methods used and computed tomography, which is now well-known in evaluation of various agricultural commodities and food quality. X-rays are electromagnetic waves with a short wavelength (0.01 to 10 nm) and high energy (from 120 electron volts to 120 kilo electron volts) that can penetrate many materials.
Materials and Methods
In order to determine the relationship between the physicochemical properties and the CT number of Golden Delicious apples, 280 Golden Delicious apples were collected from an orchard located in Semirom city of Isfahan province and stored in a cold room at 0 and 4 ºC and a humidity of 85±5%. These apples were harvested and collected from several trees after the fruit ripened completely. The weight and volume of apples were randomly selected based on the apples on the trees. The samples of stored apples were examined in 4 stages and based on the duration of storage on zero (the beginning of storage), 45, 90 and 135 days.. These tests included non-destructive tests of CT scan imaging and destructive tests to extract the physicochemical properties of apples, including CT number, pH, firmness, moisture, density, and soluble solids. In order to prepare CT scan images of apple samples (non-destructive X-ray test), a GE Healthcare multi-slice CT scan machine model 5122080-12 with 80 kV and 10 mA was used in the CT scan center of Al-Zahra Hospital in Isfahan. Moisture content was determined by weighing the samples and recording their moisture changes before and after drying in the oven at 105 ºC s for 24 hours. Total soluble solids were measured by refractometer device and reported as Brix degree. In order to measure the density of fruits, the weight and volume of each fruit was recorded. A digital pH meter was used to measure the pH of fruit. Penetrometer device was used to measure the firmness of apples. At the end, with the specified values, Pearson correlation coefficients between CT number and other physicochemical properties were determined. Also, by plotting the mentioned values, the most suitable regression equations with the highest coefficients of determination were obtained.
Results and Discussion
Based on the results, the average value of CT number, pH, firmness, moisture, density and total soluble solid of apple at two temperatures of zero and 4 ºC were -115.02 and -166.86, 3.85 and 3.86, 76 37.36 and 33.36 N, 0.82 and 0.80%, 0.76 and 0.72 g/cm3 and 15.30 and 15.79% Brix, respectively. The results showed that the CT number has a negative linear correlation with pH and total soluble solid and a positive linear correlation with the properties of apple firmness, moisture and fruit density. Based on the results, at two storage temperatures of 0 and 4 ºC, the coefficients of determination (R2) obtained from the linear regression model of CT number with pH levels of 0.75 and 0.55, apple firmness 0.32 and 0.57, moisture content 0.78 and 0.85, fruit density 0.82 and 0.84 and total soluble solid 0.85 and 0.62 were obtained.
Conclusion
These results shown that the non-destructive test of X-ray imaging can be used with a suitable approximation to determine some quality properties of apple products.
Food Technology
Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi
Abstract
IntroductionDate palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health ...
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IntroductionDate palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health value- is the proper use of different nutritional elements during its growth and fruiting period. There are many reports of the negative effects of salinity on dates, both in the vegetative and reproductive growth stages. The osmotic effects limiting the absorption of water and nutrients, the specific effect of chlorine and sodium ions, nutritional imbalance and preventing the physiological processes and metabolism of nutrients and the use of high energy in osmotic regulation are some of the negative effects of salinity stress. Salinity stress negatively affected date fruit quality. Silicon is one of the essential nutrients that plays an important role in the growth and development of plants. Silicon reduces the adverse effects of abiotic stresses such as drought and salinity by affecting on the leaf and stem growth, and other plant mechanisms. Therefore, the aim of this study was to investigate the effect of foliar application of silicon on some qualitative characteristics and nutrient elements content of date fruit grown under high salinity soil. Materials and Methods This research was conducted in a randomized complete block design with 7 treatments and 3 replicates in two consecutive years. Silicon foliar spray treatments consisted of: control or no application of foliar spraying (T1), foliar spraying with a concentration of 0.1% in two stages (T2), foliar spraying with a concentration of 0.1% in three stages (T3), foliar spraying with a concentration of 0.2% in two stages (T4), foliar spraying with a concentration of 0.2% in three stages (T5), foliar spraying with a concentration of 0.3% in two stages (T6) and foliar spraying with a concentration of 0.3% in three stages (T7). The treatments were repeated in two consecutive years, and in each fruiting season, fruit quality characteristics including total soluble solids (TSS), acidity (TA), pH and total sugar content were measured. Total sugar was measured according to Iran's national standard method No. 2685 (ISIRI, 2007). The concentrations of potassium, calcium, iron and zinc were also measured at the end of the second year of the experiment. Fruit quality characteristics and concentration of fruit nutrients were measured and statistically analyzed. Results and DiscussionFoliar application of silicon fertilizer significantly increased the TSS of ‘Barhee’ date fruits while it decreased the pH of fruit juice. The lowest amount of total soluble solids was observed in T1 treatment at the rate of 63.69% and the highest amounts of fruit soluble solids were recorded in T5 and T6 treatments with values of 70.07% and 68.59% respectively. Fruit acidity and total sugar were not affected significantly by foliar application of silicon. The application of silicon significantly increased the contents of potassium, calcium, iron and zinc in date fruit, but it had no significant effect on the concentration of phosphorus in the fruit. The highest concentration of fruit potassium was observed in the T6 treatment (spraying with 0.3% silicon solution in two stages) at the amount of 1.54%. The lowest values of potassium concentration were observed in T3, T2 and T1 treatments with values of 0.89%, 1.01% and 1.06% respectively. Overall, Foliar application of silicon fertilizer can improve the quality characteristics and nutrient concentration of date fruit under salinity stress conditions. Among all the treatments, foliar application of silicon fertilizer with a concentration of 0.3% in two stages (three weeks before pollination and at the end of the Hababook stage) improved quality characteristics and the nutrient elements of ‘Barhee’ date fruit under high salinity soil.
Food Technology
Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti
Abstract
IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...
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IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative to protective wax coatings. Chitosan is a coating that has a polysaccharide structure and is composed of glucosamine and N-acetylglucosamine units and is obtained from the shell of crustaceans such as crabs and shrimps. Clear, odorless, non-sticky gel with high and firm absorption power is extracted from the inner parts of aloe vera plant leaves. Between this gel and the outer skin of the leaf, there are special cells that contain a yellow liquid and when this liquid dries, aloe vera juice is produced. This gel is completely healthy and compatible with the environment, and its pH is about 4.5, which can replace various fruit coatings in the post-harvest stage. The purpose of this research was to investigate the combined effect of aloe vera gel and chitosan in maintaining the quality characteristics post harvesting and increasing the shelf life of Lombard cherry fruit. Materials and MethodsLambert black cherry fruit was obtained from the garden complex of Moghan Agriculture and Animal Husbandry Company located in Pars Abad city of Ardabil province. they were immediately transferred to the Postharvest Physiology Laboratory, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Mohaghegh Ardabili University, for the desired treatments.This study aimed to extend the shelf life of cherry fruit with two edible chitosan coatings (0, 0.5, 1, 1.5% w/w) and aloe vera gel (0, 15%, 30%, 45% w/w) was performed as factorial in a completely randomized design in three replications. The measured parameters were soluble solids, vitamin C, total acidity, anthocyanin, starch, weight loss and firmness of fruit tissue that were evaluated at harvest time and 45 days after harvest. Results and DiscussionThe results of analysis variance showed that the effect of time had significant on cherry fruit flavor (P<0.01). The use of Aloe vera gel had a significant effect (P<0.01) on soluble solids, starch, firmness, fruit flavor and also weight loss (P<0.05). The effect of chitosan treatment also were significant on total soluble solids, starch, firmness, and fruit flavor (P<0.01). Moreover, Interaction effect of aloe vera gel and chitosan treatments on total soluble solids, starch, firmness, and fruit flavor were significant (P<0.01) during at storage time. The compare means showed that the ratio of soluble sugars to total acid was increased. The highest soluble solids and their ratio to total acid were obtained as a result of the using of 45% aloe vera gel with 0.5% chitosan coating. Combining of aloe vera gel with 30% and 45% concentrations with chitosan at 1% and 1.5% were able to maintain better firmness of fruit tissue compared to other treatments during storage time.The highest residual starch in the fruit was obtained in using aloe vera gel treatments at concentrations of 15%, 40% and 45% with 1% chitosan during storage. Also, the use of aloe vera gel (all three levels) was exceled compared to control on fruit weight loss. By reducing the activity of ethylene, chitosan causes a delay in ripening and aging and as a result reduces the firmness of the fruit. Aloe vera gel reduces the activity of pectin methylesterase, poly-galactronase and beta-galactosidase. These enzymes destroy the cell wall and soften the fruit. ConclusionThe interest in using edible coatings to maintain the optimum quality of fruits during the marketing and storage process has increased. Edible coatings can act as a barrier, thereby reducing quality loss, inhibiting gas exchange, controlling respiration rates, and preventing the growth of microorganisms that cause fruit decay. The results clearly indicated the preservation of the quality of cherry fruit with the use of edible coatings compared to the control. The use of the treatment combination of chitosan at a concentration of 1.5% with aloe vera at a concentration of 45% has had a positive and significant effect to maintain the quality of cherry fruit after harvesting. Therefore, the use of this treatment combination is recommended to increase the storage life and maintain the quality of Lambert cherry fruit during the storage period.
Food Technology
Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami
Abstract
Introduction Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...
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Introduction Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses are soft cheeses that ripen in brine. Brined ultrafiltered cheese, as a popular product, has attracted a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to expanding food shelf life, these technologies are experiencing more orogress in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms. However, its effect on the non-microbial properties of dairy products has not been studied much. Materials and Methods Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry Company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. The studied treatments were: Ozonization of retentate simultaneously with starter inoculation (OA), Ozonization of retentate before starter inoculation (OB), Ozonization of retentate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA). Results and Discussion Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheese samples at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. The application of ozone treatment was able to improve some of the sensory properties of the cheeses. In general, this improvement was not statistically significant compared to the control, especially at the end of the ripening period.The positive microbial and physicochemical effects of ozone treatment on cheese samples leading to increase the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to extend shelf life and improve some physicochemical characteristics of cheese.
Food Technology
Ali Hashemi Shaktai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan; Sepide Haghighat-Kharazi
Abstract
Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and ...
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Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as a result, improve the quality of the products obtained from them. Particle size can increase the quality of gluten-free products by affecting the physicochemical properties of flour during hydration. Dry heat treatment and moist heat treatment are common techniques for physical modification which, depending on the intensity of temperature and storage time, lead to the improvement of gluten-free products by modifying starch grains, aroma, and flavor, and reducing microbial load. Considering that the effect of rice flour particle size on the quality of gluten-free bread has not been studied so far, in the current research, by dividing rice flour into particles with sizes of 180, 150, and 125 microns and using moist and dry heat treatments, The possibility of improving the functional characteristics of rice flour and improving the quality characteristics of gluten-free bread were investigated. Materials and Methods The content of moisture, pH, ash, and protein of rice flour was measured using AACC standard method (2000) and the total amount of starch was measured by the alkaline extraction method and the amount of starch damage was measured by non-enzymatic rapid method. To classify the size of the particles, waxy rice flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 2 hours and moist heat treatment with 25% humidity for 5 hours at a 110°C To produce gluten-free bread, the formulation used by Haghighat‐Kharazi (2020) was used with a slight change. Ingredients for gluten-free bread formulation for 100 grams of rice flour included 125 ml of water, 4.5 grams of sugar, 2 grams of salt, 6 grams of vegetable oil, 3 grams of yeast, and 2 grams of xanthan gum. Bread characteristics, which include weight loss, specific volume, oven spring, crumb crust ratio, shape index, porosity, crust and crumb color, and bread texture analysis were studied to evaluate the quality of bread. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of rice flour, and Duncan's multiple range test was used to compare the means at the 5% probability level. Results and Discussions The results showed that the effect of particle size on weight loss, specific volume, oven spring, crumb to crust ratio, crust, and crumb color parameters, and bread texture was not significant (p>0.05). Regarding the sample volume index, C80 and DHT120 significantly had the lowest volume index (p<0.05). The HMT80-treated sample significantly increased the weight loss, and the moist heat-treated samples significantly increased the specific volume and the core to shell crumb (p<0.05). Sample treated with HMT 120 had the highest volume index. moist heat treatment and dry heat led to significantly decrease in brightness and an increase in the yellowness of the crust and crumb of the bread compared to the control sample, but there was no significant change in the amount of redness (p<0.05). Moist heat treatment samples had the lowest hardness and chewiness compared to the control sample and the dry heat treatment sample. In general, the sample obtained from 125-micron flour particle size and moist heat treatment led to the improvement of gluten-free bread quality.
Food Technology
Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri
Abstract
Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. ...
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Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. Therefore, this study focuses on comparison of the extraction of astaxanthin from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil). Ionic liquid microemulsion in water is considered a newnovel solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction,Solvent to sample ratios of 5x, 12.5x and 20x were used for the extraction and compared with the control sample. Materials and Methods merguiensis and P. maeoticus With species approval were procured from Persian Gulf Ecology Research Institute (Iran). Commercial astaxanthin (>98 % purity), α-diphenyl-β-picrylhydrazyl (DPPH), and butylated hydroxytoluene (BHT) were procured from Sigma-Aldrich (USA). The HPLC grade ethanol, propanol, ethyl acetate,, tributyl octyl phosphonium bromide, Triton X-100, and n-butanol were obtained from Merck Chemicals Co. (Germany). Refined sunflower oil which was antioxidant-free, was also purchased from Hayat Company (Iran). The shell of F. merguiensis and P. maeoticus were carefully washed with distilled water, then freeze-dried (Christ-Alpha 1–4, LD freeze dryer, Germany) for 48 h at -50 °C. After sieving the powders with a laboratory sieve with a mesh smaller than 15 µm. The obtained powders were kept at Refrigerator. All experiments were done in the Food and Drug Administration Department of Hormozgan University of Medical Sciences. Results and Discussion According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at 27.1°C. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p< 0.05). According to the results obtained from the extraction of astaxanthin from two sources of shrimp and gammarus, shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a ratio of 12.5 times solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by extracted astaxanthin using ionic, oily and organic solvents compared to synthetic antioxidant BHT showed that the antioxidant activity increased with increasing the concentration of astaxanthin, but this increase was always lower than BHT. ConclusionIn general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources. AcknowledgementWe are grateful to the Honorable Vice-Chancellor of Hormozgan Food and Drug Administration for the help in using the Hormozgan Food and Drug Laboratory to conduct the experiments of this doctoral thesis.
Food Technology
Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil
Abstract
Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular ...
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Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular seafood products in many countries because of their unique flavor, nutritional value and texture. The interactions of proteins with other ingredients can play a critical role in the structure of processed foods. Protein-polysaccharide interactions provide functional properties in foods especially when proteins are the main ingredients, such as processed shrimp products without affecting the original flavor of the food. The use of gelling properties of carbohydrates in the formulation of food products is increasingly growing. The wide variety of hydrocolloids have been examined to modify the mechanical, textural and functional properties of shrimp products. In this regard, application of carrageenan, xanthan, and alginate have been reported to improve the physicochemical and sensory attributes of shrimp products. In the present study, surimi was produced and used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nuggets with a texture similar to battered and breaded shrimp. Materials and Methods In the first step, surimi was prepared from silver carp fillets. In the next step, shrimp nuggets were produced from obtained surimi in combination with additives (including starch, salt, garlic, and spices) and different percentages (0.5, 1, 1.5 and 2% ) of carrageenan, alginate and xanthan gums. The prepared mixture was kept at 35 °C for 1 hour and then battered and breaded after molding. Physical (expressible water, product yield, and shrinkage), chemical (moisture, fat, and pH), color, texture, and sensory analysis were performed on several samples of shrimp nuggets (containing different percentages of carrageenan, alginate, and xanthan gums) in comparison with the control sample (battered and breaded shrimp immersed in salt and polyphosphate). Results and Discussion Based on the results, the amount of shrinkage decreased in all samples containing gums in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat in comparison with the control and the samples containing carrageenan (p < 0.05). The highest amount of pH value observed in the control sample, and the sample containing 1.5 and 2 % alginate showed the lowest amounts of pH. The shrimp nuggets containing 2 % alginate demonstrated the highest amounts of water holding capacity.However, the other samples did not show significant differences with the control (p > 0.05). There were no significant differences between the control and shrimp nuggets containing gums in terms of product yield (p > 0.05). Shrimp nuggets containing 2 % xanthan and the control showed the highest and lowest amounts of brightness, respectively. The highest value of adhesion observed in shrimp nuggets containing 2 % alginate and the control.The lowest amounts of adhesion were observed in shrimp nuggets containing 2 % xanthan, 0.5 % alginate, 1 and 2 % carrageenan (p < 0.05). Samples containing 1% carrageenan showed the highest scores of the sensory attributes of taste, smell, texture and overall acceptance, as same as the control (p ˃ 0.05). Conclusion Hydrocolloid additions were found to be significantly affecting the quality parameters including fat content, pH value, shrinkage and texture of produced shrimp nuggets. Therefore, it seems that producing shrimp nuggets containing 1 % carrageenan showed the nearest physical, chemical, and sensory characteristics to the control (battered and breaded shrimp), and this sample can be used as alternative of battered and breaded shrimp.
Food Technology
Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani
Abstract
IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...
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IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied. Material and MethodsRaw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of total dry matter. Results and Discussion In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure was smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC level. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.
Food Technology
Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh
Abstract
IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary ...
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IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%. Materials and Methods Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mixer for 1 minute. The molded samples were first coated with flour and then immersed in the batter for 60 seconds and dripped for 30 seconds. Finally, deep frying was performed in the fryer at 170 ° C for 3.5 minutes. The fried samples were taken out of the fryer basket and the excess oil on the surface of the nuggets was removed with absorbent paper. The oil was changed after twice frying. After cooling the samples at room temperature, the tests such as moisture content, oil content, texture (hardness), color, batter pick up, peroxide and overall acceptance were performed.In this study, Design Expert 10.0.7 software and a rotatable central composite design to investigate the effect of two independent variables including different ratios of quinoa-corn flour (0-100, 50-50, 0-100%) and hydrocolloid (0.5-1-1.5%), Was used on the quality characteristics of the nugget. Finally, different models were fitted to the data obtained from the experiments and the best model was selected according to the results of analysis of variance. Results and DiscussionWith increasing quinoa replacement level, moisture content, redness (a*) and pH increased and oil content, batter pick up, texture (hardness), brightness (L*), yellowness (b*) and cooking loss decreased. Increasing the HPMC also increased the moisture content, brightness (L*), cooking loss, batter pick up, and decreased oil content and hardness. Optimum condition for production of gluten-free chicken nuggets, considering the appropriate properties was found to be 90% quinoa flour and 1% HPMC. Conclusion In general, it can be concluded that the addition of quinoa and HPMC leads to the production of high quality products with high moisture and low oil content and high nutritional value.
Food Technology
Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi
Abstract
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity ...
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Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages produced by maltodextrin. Materials and Methods In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. Results and Discussion The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. Conclusion The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of German sausages.
Food Technology
Rezvan Shaddel; Shadi Rajabi Moghaddam
Abstract
Introduction
Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ...
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Introduction
Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this issue. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced.
Materials and methods
In this research, pure caffeine powder was purchased and stored in dry environment at room temperature. Ethanol (96%) and acetic acid were obtained from Mojallali Company, Tween 80 from Merck Company (Germany), lecithin (P3556), cholesterol (C8667), and chitosan (medium molecular weight) purchased from Sigma Aldrich Company (Germany). Sugar, essential oil and citric acid used in the formulation of the drink were purchased from a local store.
First, nanochitosomes in ratios of 9:1, 8:2 and 7:3 lecithin-cholesterol, were prepared using thin-layer hydration method. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Encapsulation efficiency was measured for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios. The stability of the chitosomal sample with a ratio of 9:1 lecithin-cholesterol was evaluated through visual observation of precipitation formation and the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature was calculated. FTIR was performed for each of the components of the wall of chitosomes, caffeine powder, chitosomal solution containing caffeine and chitosomal solution without caffeine with a ratio of 9:1 lecithin-cholesterol. Nanochitosomes with 9:1 lecithin-cholesterol ratio were used in the formulation of beverages due to having the smallest particle size, favorable zeta potential, the highest microencapsulation efficiency, and high stability during storage. The drink samples were prepared in different formulations (samples containing 3 and 5% free caffeine solution, samples containing 3 and 5% chitosomal caffeine solution and the control sample). Then, the drinks were evaluated in terms of sensory characteristics and other physico-chemical characteristics (pH, acidity, Brix degree, etc.). The drinks produced were turned into powder with a freeze-dryer machine, and two important characteristics of powdered products, i.e. water solubility index and their hygroscopicity, were evaluated.
Results and Discussion
The average particle size and zeta potential for different ratios of lecithin -cholesterol were obtained in the range of 133.3-443.6 nm and +40.96 to +48.36, respectively. The encapsulation efficiency for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios were 91.2%, 86.18% and 79.09 %, respectively. The chitosomal sample with 9:1 lecithin-cholesterol ratio showed good stability during 60 days of storage at ambient temperature. FTIR results showed that caffeine was loaded in nanochitosomes. The results of the sensory evaluation of the prepared beverages showed the acceptability of the taste of the samples containing caffeine nanochitosome compared to the samples containing free caffeine, which indicates the success of chitosomal nanocarriers in covering the bitter taste of caffeine. The results of measuring the color of different drink samples showed that there is no significant difference between the color of samples. The results of measuring pH and acidity did not show significant differences between different drink samples. The results of measuring the solubility of different drink powder samples showed that the samples containing caffeine nanochitosomes have low solubility compared to other drink powder samples. Also, the hygroscopic amount of the drink powder containing caffeine nanochitosomes was lower than the other samples, which is considered as an advantage for powdered products.
The results obtained in this research showed that nanochitosomes are an efficient system in covering the bitter taste of caffeine. Therefore, with the production of caffeine nanochitosomes and its usage in the formulation of powder drinks, it is possible to produce energizing and desirable drinks without the need to use high amounts of sucrose.
Food Technology
Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh
Abstract
Introduction
Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina ...
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Introduction
Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina (Spirulina platensis) is a species with high nutritional value. About 60% to 70% of the dry weight (Spirulina platensis) is protein, which has all the essential amino acids. This is a cyanobacterial microalga that is cultivated all over the world and used as a supplement in the human diet in the form of tablets, powder and cookies, bread, salad and soup. Several studies have been conducted in the field of investigating the effect of microalgae addition in food products. The purpose of the current research was to investigate the effect of this microalgae powder on sensory, physical, protein and iron properties of three different products of bulk bread, cake and layered sweets with different formulations.
Materials and Methods
Spirulina microalgae dry powder in 0.25%, 0.5%, 0.75%, 1% and 1.25% was added to the formula of three products: bulk bread, layered pastry, and cake. From each product, a sample without microalgae powder was also prepared and considered as a control. The treatments were evaluated in terms of sensory, color, texture, protein and iron content. Sensory evaluation was carried out by 30 panelists using 7 hedonic points to evaluate the color, flavor, texture, smell and overall acceptance. The color of the surface of the samples was done with a Minolta Chroma Meter (CR-300 Minolta Japan). The results calculated based on L* (whiteness/darkness), a*(redness/greenness) and b*(blueness/yellowness). Hardness of samples was measured with Texture Analyzer TA-XT2 (Stable Micro Systems, Surrey, England) and P/0.5 cylindrical probe (12.5 mm diameter) with 30 kg load cell. Protein of the samples was measured by Kjeldahl method and the amount of iron was measured according to the standard method of AOAC 999.11. All analyses were performed in three repetitions and one-way ANOVA and Tukey's test were used to compare the means.
Results and Discussion
The results showed that the behavior of spirulina microalgae in changing the characteristics of the three products is different, and this difference is especially significant in sensory characteristics. The addition of spirulina microalgae increased the amount of protein and iron in different treatments. This increase for protein in bread, cake and sweets was about 1, 0.6 and 1.2 percent, respectively. Also, the amount of iron in treatments containing microalgae in bread, cake, and layered sweets was 4, 5, and 3 mg/kg, respectively. Spirulina microalgae is basically known as an aquatic plant with high protein and iron. The microalgae used in this research contained a high amount of protein (67.97%) and 29.5 mg/100 grams of iron, so adding this microalga to the samples increased the amount of protein and iron. Sensory evaluation of the samples showed that all three products had an acceptable acceptance score. However, in comparison among the three products of bread, cake and layered sweets, bread had a lower score than the other two products. The instrumental analysis of L*, a*, b* color indices showed that the increase of spirulina caused green color in the treatments and this color change is more significant in the bread sample. Also, the results of texture analysis showed that the addition of spirulina reduces the hardness of samples containing spirulina. It can be concluded that spirulina microalgae can be used to improve texture, color, and also increase the amount of protein and iron in products.
Food Technology
Bahareh Nowruzi
Abstract
Introduction
Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators ...
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Introduction
Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators usually provide information that can be easily identified by the food distributor and the consumer. However, most of the markers currently used are non-renewable and non-degradable synthetic materials. Microalgae that live in both marine and freshwater are a versatile solution for building new biosensors to detect pollutants such as herbicides or heavy metals. These photosynthetic microorganisms are very sensitive to their environmental changes and allow the detection of pollutants. In the past few years, several studies have been conducted in relation to the development, evaluation and application of biosensors using natural compounds in smart food packaging, and some of them are reported and summarized in Table 2.
Materials and Methods
In these studies, examples are mainly focused on biosensors related to biopolymers, but some other synthetic polymers that are easily degraded have also been used as examples. In Table 2, it is also specified what the function and application of the sensor is and how it reacts to the loss of freshness of food. Most sensors are sensitive to the change in pH caused by the release of volatile nitrogen compounds, and this change is characterized by a colorimetric response. Sensors are usually placed in the space above the food container, avoiding direct contact with the food, but close enough to detect changes in the environment and respond to changes in food quality. When these biosensors are integrated with biopolymers, they are usually incorporated into the polymer structure, and the color change of the layers (film) indicates changes in food quality in the packed product. The collected information also clearly shows that extracts rich in chemical compounds of pigments that change color with pH and especially anthocyanins have been used in these biosensors. In addition, most studies of biosensors have been conducted on fish, meat, and seafood, which is probably because their quality degradation is an important economic loss and also because the pH of the surrounding environment is changed during the degradation process. , and this change is easily detected through pH-sensitive biosensors. Smart food packaging technology has made it possible to monitor food quality by incorporating markers, sensors and radio frequency identification (RFID) into packaging. The technology also allows producers and consumers to trace the history of a product through important points in the food supply chain.Interestingly, some compounds applied and tested in the sensor not only provide a pH-sensitive dye, but also have other bioactive properties, for example, antimicrobial properties, and its presence in the polymer matrix can also increase the storage activity of packaging materials.
Results and Discussion
This paper shows that microalgae can be used as biosensors to detect pollutants such as herbicides, heavy metals and volatile organic compounds. These biosensors are very sensitive and reproducible for physical or chemical analysis. One of the main advantages of these microalgal biosensors is that repeated measurements can be performed without extensive sample preparation. They can also be selective, for example chlorophyll fluorescence emitted from photosynthetic activity allows the detection of herbicides, while inhibition of alkaline phosphatase and esterase allows the determination of heavy metals and organophosphate insecticides. Recently, great progress has been made in the identification of genes and related pathways in microalgae, and powerful techniques for genetic engineering have been developed. Collectively, the progress achieved in these areas will rapidly increase our ability to genetically optimize the production of more sensitive microalgae-based biosensors.
Food Technology
Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi
Abstract
The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin ...
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The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased levels of inulin and starch substitution (p<0.05). Also, its moisture and pH values were significantly different (p < 0.05). The increased levels of pre-gelatinized starch and inulin reduced hardness (from 5.04 to 3.55) and adhesiveness (from 4368.89% to 1640.54%), however, increased cohesiveness (from 0.365 to 0.43) and springiness (from 0.456 to 0.545). NaCl and KCl increased the hardness of the product. Inulin and starch led to decrease the a* value. The b* value decreases with the increase of inulin and increases with the increase of modified starch. The formulation containing 0.19% inulin, 0.4% pre-gelatinized starch, 0.35% NaCl, and 0.50% KCl was found as the optimal formulation for low-fat imitation cheese. Results of scanning electron microscope (SEM) images revealed that inulin crystals were accumulated in the continuous phase, which this can lead to important changes in the sensory and textural properties. The study concludes that inulin or starch can be used to replace up to 3.6% of fat in the imitation pizza cheese and 0.35% NaCl-0.50% KCl to lower the sodium content of the product.
