Food Technology
Salimeh Ebrahimi Meymand; Leila Jafari; Abdolmajid Mirzaalian Dastjerdi; Asghar Ramazanian
Abstract
IntroductionSapodilla is a tropical fruit well-known for its sweet taste and soft texture. It is a fruit that continues to ripen naturally after being harvested. Therefore, the fruit harvesting time must be chosen carefully to ensure that the fruit reaches a stage of ripeness where it has the desired ...
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IntroductionSapodilla is a tropical fruit well-known for its sweet taste and soft texture. It is a fruit that continues to ripen naturally after being harvested. Therefore, the fruit harvesting time must be chosen carefully to ensure that the fruit reaches a stage of ripeness where it has the desired flavor and quality. Sapodilla continues to ripen naturally after harvest, so selecting the right time for picking is crucial for ensuring optimal flavor and quality. Proper post-harvest handling, such as controlling temperature and humidity, can extend its shelf life. Using edible coatings or suitable packaging also helps preserve its freshness and delay spoilage. Maintaining quality and reducing post-harvest fruit deterioration is one of the significant challenges in the agricultural supply chain, requiring effective protective methods. The spoilage of sapodilla fruit is due to its sensitivity to temperature conditions and water loss. Application of amino acids can help preserve its quality and extend its shelf life. In this study, phenylalanine, glutathione, melatonin, L-arginine, and control (distilled water) were applied to evaluate post-harvest quality of sapodilla over five storage periods with three replications.Materials and MethodsFirst, sapodilla fruits were harvested from an orchard located in Rodan City at the stage of commercial maturity in the second half of July. Immediately after harvesting, the fruits were transported to the Horticultural Science Laboratory at the Faculty of Agriculture, University of Hormozgan. The harvested fruits were healthy and free from pests and diseases. They were selected based on uniform shape and weight. After being washed, the fruits were disinfected in a 1% sodium hypochlorite solution for 2 minutes. Following disinfection, the fruits were dried in ambient air.The fruits were treated with four amino acids (phenylalanine (8 mM), glutathione (0.05%), melatonin (0.5 mM) and L-arginine (1 mM)) and control (distilled water) for 10 minutes. After the treatment, they were transferred to the cold room with a temperature of 8 ± 1 C° and a relative humidity of 90 ± 5 %. The factorial experiment was conducted in five storage times (0, 10, 20 30 and 40) in three replications as a completely random design and the quality and biochemical factors of sapodilla were measured. Results and DiscussionIn this study, the weight loss of Sapodilla fruit increased with storage time, while the treatments helped prevent weight loss. At the end of the 40-day storage, the phenylalanine treatment prevented 37.9% of the weight loss compared to the control. Phenylalanine treatment prevented 92.33% of the weight loss relative to the control. The fruit firmness decreased over time, whereas treatments helped increase this parameter. The highest and lowest firmness values at the end of the experiment were observed in the melatonin and glutathione treatments (97.67 and 66.66 N, respectively), with the control having the lowest firmness (57.55 N). Soluble solids content increased over time. The highest and lowest soluble solids were found in the control and the treatments with arginine, melatonin, and glutathione, respectively. At the end of the 40-day experiment, the arginine, melatonin, and glutathione treatments reduced soluble solids content, compared to the control by 6.98%, 6.60%, and 6.41%, respectively. The greatest and least increases in soluble solids were observed in the control and the treatments with L-arginine and glutathione, respectively. After 40 days of storage, the L-arginine and glutathione treatments reduced the decay percentage by 45.81% and 41.43%, respectively, compared to the control. Glutathione treatment increased the ascorbic acid content of sapodilla fruit at most storage times. At the end of storage (40 days), glutathione treatment increased ascorbic acid content by 56.79% compared to the control. An increase in antioxidant activity was observed in Sapodilla fruit over time. On day 30 of storage, phenylalanine treatment increased antioxidant activity by 28.67%, and on day 40, melatonin treatment showed a 30.61% increase. This increase in antioxidant activity is considered a defense response to environmental and physiological stress during storage. At the end of 40-day storage period, catalase activity increased. The highest and lowest catalase activities were observed at 33.06 and 25.22 units/mg fresh weight, respectively. By day 40, catalase activity was increased to 31.08% in the arginine treatment compared to the control. ConclusionIn conclusion, using these treatments, particularly phenylalanine, melatonin, and glutathione, can serve as effective strategies for preserving the quality of sapodilla fruit during long-term storage and mitigating the negative effects of physiological and environmental stress. These treatments not only reduce weight loss, maintain firmness, and prevent decay, but also improve the nutritional properties and health benefits of the fruit by enhancing antioxidant activity and defense enzyme levels. In the future, further research could focus on identifying the precise mechanisms by which these compounds influence the biochemical processes in sapodilla and other fruits. Furthermore, studying the long-term effects of these treatments, as well as their interactions with various environmental and physiological factors in real-world storage conditions, could pave the way for wider adoption of these strategies in the fruit storage and packaging industry. These investigations could enhance fruit preservation methods, minimize food waste, and prolong the shelf life of fruits and decresing postharvest loss.
Food Technology
Sahar Kiani; Hajar Abbasi
Abstract
IntroductionRecovery of active ingredients from plants is generally carried out using solid-liquid extraction. Selecting an appropriate solvent is one of the parameters that strongly affects the extraction performance and the type of extracted compounds. So far, various solvents have been used to extract ...
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IntroductionRecovery of active ingredients from plants is generally carried out using solid-liquid extraction. Selecting an appropriate solvent is one of the parameters that strongly affects the extraction performance and the type of extracted compounds. So far, various solvents have been used to extract these compounds. In addition to the need for large amounts of solvent, the high consumption of organic solvents causes problems such as environmental pollution and possible destruction of active compounds. Green solvents have been considered for the extraction process to reduce the consumption of non-toxic solvents and protect the environment. Natural deep eutectic solvents (NADES) are a new class of solvents used in extraction that consist of a mixture of two or more biodegradable natural compounds with low or no toxicity. The important features of these solvents are their low toxicity, biocompatibility, simple preparation, and low cost. Given the significant advantages of these solvents, in recent years, the use of NADES in the extraction of phenolic and antioxidant compounds has been considered. Applying appropriate auxiliary treatments to the sample or the sample-solvent combination during the extraction process can improve the performance of the extraction process. The use of ultrasonic waves allows for better extraction by creating shear force, disrupting the integrity of the cell wall, and better penetration of the solvent into the tissue. Pulsed electric waves also create pores in the cell membrane without causing minimal damage to the other parts, while maintaining consistency and structure, accelerating the permeability and transport of water and dissolved substances from the cell membrane, and allowing the extraction of active substances under better conditions.Materials and MethodsThis study was conducted in 3 phases to extract the compounds of the golden plant using natural deep eutectic solvents. In the first phase, effect of the type of solvent used including carboxylic acids (citric acid and malic acid), sugars (glucose and fructose), and sugar alcohols (ethylene glycol and glycerol) on the quality of the extracted material was evaluated. In the second phase, to improve the possibility of extracting the active ingredient of this plant, the sample was treated with pulsed electric waves, and in the third phase, the extraction of phenolic compounds from the sample was carried out with the solvent type selected from the first phase under the conditions of applying and non applying ultrasonic waves. Identification of the compounds present in the extract was carried out on the selected samples using HPLC. Finally, the ability to recover the extracted compounds was carried out from the best sample. Statistical analysis of the results was carried out using a completely randomized design - factorial test with SAS VERSION 9 software.Results and DiscussionThe extract from the eutectic solvent containing ethylene glycol due to its high antioxidant activity and the extract from the eutectic solvent containing maleic acid due to its high phenolic compounds were selected as the best solvents for making the Dracocephalum kotschyi extract. Considering the total number of identified compounds, the content of identified compounds in the extract with a eutectic solvent containing ethylene glycol was 17000.05 μg/g, and in the extract with a eutectic solvent containing maleic acid was 10029.1 μg/g. Therefore, the content of active compounds of an extract with a eutectic solvent containing ethylene glycol was about 70% higher than the content of active compounds of an extract with a eutectic solvent containing maleic acid, and this solvent was selected for further studies. The study of the effect of applying electric pulses and ultrasonic waves on the extraction process shows that by increasing the intensity of the electric pulse and the duration of using ultrasonic waves, the content of phenolic compounds and antioxidant properties of the extract increased. Electric pulses accelerate the permeability and transport of water and dissolved substances by creating pores in the cell membrane. The change in the properties of the cell wall membrane in such a way that the substances inside the cell can be quickly and easily removed from the cell, causes the extraction to be carried out in the minimum time and energy required. The total weight of phenolic compounds identified in the extract with a eutectic solvent containing ethylene glycol with the application of auxiliary was 25275.41 μg/g, without the application of auxiliary treatments was 17000.05 μg/g, and in the sample extracted with ethanol was 21652.89 μg/g. Therefore, the application of auxiliary treatments was effective and superior to the ethanol solvent in increasing the extraction of compounds from the plant. The polyphenol content extracted with ethylene glycol-choline chloride with and without auxiliary treatments was determined as 53 and 45 percent, respectively.ConclusionThe solvent containing choline chloride-ethylene glycol had the best conditions for extracting the active compounds of Dracocephalum kotschyi. Applying a 5000 W electric pulse pretreatment and using ultrasonic waves for 30 minutes in the extraction stage had a significant effect in increasing the extractability of the active compounds. Using the anti-solvent (water) precipitation method, 53% of the phenolic compounds were recovered and the eutectic solvent was returned to the system.
Food Technology
Fatemeh Islami; Zeynab Raftani Amiri; Ali Motamedzadegan; Hayedeh Gorjian
Abstract
IntroductionFoams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated confectionery ...
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IntroductionFoams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated confectionery product that is mainly prepared from gelatin (as a foaming and gelling agent), sugar solution (including glucose syrup and sugar), flavoring, and coloring agents. Gelatins are amphiphilic macromolecules and are obtained from hydrolyzed collagens. Gelatin is a quite digestible protein and contains all essential amino acids except tryptophan. The simplest way to produce gelatin is to convert collagen into gelatin by denaturing or breaking down the collagen molecule to make it soluble in water. This process generally involves an acidic, alkaline, or enzymatic pretreatment. In food applications, gelatin can act as a foaming agent, emulsifier, biodegradable film former, colloidal stabilizer, and microencapsulating agent. Due to health, religious, and economic restrictions on the consumption of gelatin from mammals, other sources for gelatin production must have characteristics such as high amounts of by-product availability (Because continuous production in the industry is an essential economic issue) and a value close to the rheological properties of mammalian gelatin in order to be considered as a alternative suitable source for replacement. Hence, poultry by-products can be investigated as a new source of gelatin extraction. Materials and MethodsIn this study, gelatin was extracted, from chicken feet using an acidic method. The gelatin production process consists of three main steps: pretreatment of raw materials, gelatin extraction, purification, and drying. Gelatin of chicken feet was used in the marshmallow product at two levels of 6 and 8 percent. Physicochemical properties of gelatin including moisture, color, gel strength, rheology, fat, protein, and ash were analyzed. In the evaluation of the marshmallow, textural components, rheology, electron microscopy, differential thermal scanning, and sensory evaluation (Appearance, color, aroma, sweetness, texture, hardness, and gumminess) were determined. The sensory evaluation was conducted on a five-point hedonic scale. Statistical analysis of this study was performed with Duncan's multiple range test using SPSS software. Result and Discussion In the physicochemical analysis of gelatin extracted from chicken feet, the protein content was 78.27±0.445, fat 10±2, ash 47.6±0.46 and moisture 70.12±0.28%. In the frequency sweep test, the storage modulus was always higher than the loss modulus, indicating the high strength and viscoelastic behavior of gelatin at a given strain. In evaluating the flow behavior of gelatin obtained from chicken feet, the viscosity of the sample decreased with increasing shear rate, indicating the shear-thinning behavior of gelatin. Adding 8% gelatin to the marshmallow sample significantly increased the hardness, gumminess, and texture adhesion indices. The Overran in the sample contained 8% gelatin was 40, and the marshmallow contained 6% gelatin was 30. The presence of more protein has a positive effect on the process of reducing surface tension, and more proteins, with the polar parts of the molecule is opened towards the water, are absorbed at the interface, creating a stabilizing layer around the bubbles, which causes more foam to form and increases overran. There was no significant difference between the samples in moisture, water activity, and color a, b indices. In terms of sensory parameters of sweetness, texture firmness, gumminess, and overall acceptance, the 8% gelatin sample was given the lowest score. In the applied frequency range, the G' modulus in all samples was higher than the G" modulus, indicating viscoelastic behavior and gel strength at a definite strain. In all samples, the complex viscosity decreases linearly with increasing applied frequency, reflecting the shear-thinning behavior of the samples. Marshmallow consisting of 6% gelatin was determined as the selected formulation in terms of physicochemical, rheological, and sensory evaluation properties. ConclusionBased on the results obtained from this research and In order to optimally utilize chicken waste, this innovation can be used to produce health-oriented and cost-effective product.
Food Technology
Zeinab Moslehi; Marzieh Bolandi; Seyedhamidreza Ziaolhagh; Sima Bani
Abstract
Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their ...
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Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. The study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. In this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. The results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. The sensory properties of coated samples were different from those of uncoated samples. Panelists also accepted the taste of coated semi-dried potatoes. The applied edible coatings significantly affected the ascorbic acid and reducing sugar content. The lowest and highest amount of starch was observed in the control and coated samples, respectively. These characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.
Food Technology
Behdad Shokrollahi Yancheshmeh; Mehdi Varidi; Seyed Mohammad Ali Razavi; Farshad Sohbatzadeh
Abstract
Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, ...
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Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, Sahar, Tellar, and Sari, were examined in this research. The proximate analysis revealed significant differences (p<0.05) among the cultivars in moisture, ash, protein, and fat contents, with Katul isolates showing the highest protein (90.75%) and lowest fat (3.67%) content. Color analysis indicated significant variations in brightness (L*), with Katul isolates being the brightest due to lower fat and ash content. Surface hydrophobicity varied significantly among cultivars, with Sahar showing the highest value (360.30 a.u.). Protein solubility was highest for Katul protein isolate (69.43%), influencing functional properties like emulsification and foaming. Cultivar-specific differences were observed in both water absorption capacity (WAC) and oil absorption capacity (OAC), with Tellar exhibiting the highest OAC (2.42 g/mL). Emulsifying properties, evaluated through emulsion stability (ES) and emulsion capacity (EC), were highest for Sari and Katul protein isolates. Foaming properties varied significantly among the samples, so that Katul protein isolate exhibiting the highest foaming capacity (180.50%) and foaming stability (66.3%), likely attributed to its high protein content. Rheological analyses revealed that Katul had the highest consistency index (K) and shear-thinning properties, while Sahar exhibited a more Newtonian-like flow behavior. Gelation studies identified Katul as the most efficient, with the lowest gelling concentration (10%), compared to Sahar’s highest value (14%). These findings demonstrate the effect of soybean cultivar on the compositional and functional characteristics of protein isolates, suggesting potential applications in various food products depending on desired functional characteristics.
Food Technology
Afsaneh Ansari; Mohammad Saadatian; Ramin Haji-Taghilou; Kadhim Sedeeq; Rawen Abdulhadi; Abdulsameea Majeed
Abstract
This study investigated the impact of melatonin treatments (1 mM and 2 mM) on the post-harvest quality of orange fruit during 30 and 60 days of cold storage. Parameters such as titratable acidity (TA), total soluble solids (TSS), vitamin C, antioxidant capacity, total phenolic compounds (TPC), total ...
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This study investigated the impact of melatonin treatments (1 mM and 2 mM) on the post-harvest quality of orange fruit during 30 and 60 days of cold storage. Parameters such as titratable acidity (TA), total soluble solids (TSS), vitamin C, antioxidant capacity, total phenolic compounds (TPC), total flavonoids compounds (TFC), enzymatic activities (PAL, CAT), and color were evaluated. Melatonin significantly improved fruit quality by maintaining higher levels of total soluble solids, vitamin C, and antioxidant capacity. Both treatments effectively reduced weight loss and enhanced the activity of antioxidant enzymes. While 2 mM melatonin showed greater efficacy in the initial stages of storage, 1 mM demonstrated better stability in maintaining quality over extended periods. Melatonin treatments also influenced color parameters, suggesting potential improvements in visual appeal. These findings highlight the potential of melatonin as a natural preservative for enhancing the post-harvest quality and extending the shelf life of orange fruit. Further research is needed to optimize melatonin concentrations and explore its integration with other preservation techniques for sustainable and efficient fruit management.
Food Technology
Mohammad Fazli Rad; Jafar Milani; Sepide Haghighat
Abstract
IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour ...
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IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour is a safe method without using any kind of chemicals. Physical modification of flour includes heat treatment and particle size classification. Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties. Heat treatments, depending on the intensity of temperature and process time, by modifying starch granules, denaturing proteins, and deactivating enzymes, reducing microbial load, and even modifying flavor and aroma are suggested as a suitable way to improve the quality of bread, especially for weak flour. Considering that the interaction of particle size with wet and dry heating of wheat flour on the rheological properties of dough and staleness of bread has not been studied so far. In this research, by dividing wheat flour with different particle sizes and using wet and dry heat treatments for modification the functional characteristics of wheat flour and the improvement of the rheological characteristics of dough and staleness of bread were investigated.Materials and MethodsThe content of moisture, pH, ash, protein, and Zeleny number of wheat flour was measured using the AACC standard method (2000), and wet and dry gluten with the standard number (9639-1, 3) was measured. To classify the size of the particles, wheat 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 10 minutes at 100 degrees Celsius and moist heat treatment with 16% humidity for 5 minutes at a temperature of 96 degrees Celsius was placed. Materials for bread formulation for 100 g of wheat flour included 58 ml of water, 2.5 g of sugar, 1 g of salt, 1 g of vegetable oil, and 2 g of yeast. The rheological parameters of the dough were measured by an alveography device. To check the staleness of bread during the storage period, moisture tests of core and shell, blue activity of core to shell, analysis of bread texture, and DSC were performed. Finally, the factorial test was used to investigate the effects of particle size and heat treatment on wheat flour, and Duncan's multiple range test was used to compare the means at the 5% probability level. Results and DiscussionThe results showed that the effect of particle size and dry heat treatment on dough rheology and water activity of bread core and crust was significant, while moist heat treatment had significantly more bread core moisture (p<0.05). According to the results, dry heat treatment did not affect the texture of bread (p>0.05), while the use of flour obtained from moist heat treatment with a particle size of 180 microns led to the improvement of bread texture by reducing the hardness and chewability (p<0.05). The results of thermal analysis showed that the moist heat treatment sample with a particle size of 180 microns had the lowest enthalpy and was the best sample (p<0.05).ConclusionIn general, the use of flour with a particle size of 180 microns and moist heat treatment to improve the rheological and staling properties of bread were the best examples.
Food Technology
Maryam Davtalab; Sara Naji-Tabasi; Mostafa Shahidi
Abstract
IntroductionRice is a strategic product and considered as staple food of over half of the world's population particularly in Iran. Considering the high levels of rice waste, including broken grains or those of lower quality, it can be utilized for producing value-added foods and reducing waste. Extrusion ...
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IntroductionRice is a strategic product and considered as staple food of over half of the world's population particularly in Iran. Considering the high levels of rice waste, including broken grains or those of lower quality, it can be utilized for producing value-added foods and reducing waste. Extrusion is a process widely used to improve food products and develop fortified foods. Quinoa flour is rich in phenols, and can be utilized to produce fortified extruded rice. The extrusion of gluten free flours like rice and quinoa has different challenges. In this study, sodium alginate was used to prepare emulsion filled gel to enhance the stability of Pickering emulsions containing β-carotene and also structuring rice during extrusion process. Pickering emulsion is one of the encapsulation methods suitable for encapsulating lipophilic compounds like β-carotene. Emulsion-filled gels, developed using hydrocolloid mixtures, significantly enhance emulsion stability and make them suitable for aqueous food environments. Finally, extruded rice based on a mixture of rice- quinoa flours and fortified with beta-carotene was prepared, and its physico-mechanical properties were evaluated.Materials and MethodsPickering emulsions were stabilized using whey protein- cress gum soluble complex nanoparticles. Beta-carotene was dissolved in the oil phase at a concentration of 0.1%. Subsequently, 4% (w/v) sodium alginate was used to develop emulsions filled-gel.The Pickering emulsion was dispersed in the sodium alginate gel at a ratio of 15:85. Extruded rice was then prepared using an equal ratio (50:50) of broken rice flour and quinoa flour via a cold extruder. To evaluate the impact of the gel-filled emulsion on improving the characteristics of rice grains, different concentrations (30%, 35%, and 40% w/w) of the gel-filled emulsion (based on flour weight) were added to the mixture. The physico-mechanical tests (moisture content, ash content, optimum cooking time, water absorption ratio, cooking loss, lateral expansion, textural characteristics of rice, color properties, sensory analysis, structural morphology, Beta-carotene stability) were conducted. Duncan test was utilized to identify statistically significant differences (p<0.05) among the means, while one-way analysis of variance (ANOVA) was employed to investigate the impact of various factors. Results and DiscussionThe incorporation of emulsions filled-gel into quinoa-rice blend significantly influenced the physico-mechanical properties of extruded rice. As the concentration of emulsions filled-gel increased from 30% to 40% (w/w), there was a significant increase in moisture content, ash content, expansion ratio, and cooking time. Extruded rice samples with emulsion-filled gel exhibited significantly greater β-carotene stability than those without, both after cooking and during storage. Conversely, adhesiveness decreased while hardness increased with increasing emulsion filled-gel concentrations. The control sample exhibiting the highest adhesiveness and lowest hardness. The lightness of the extrudates was also improved with increasing emulsion filled-gel levels, reaching a maximum at 40% (w/w). Sensory evaluation revealed that the 40% emulsion filled-gel level was the most preferred sample by panelists. The optimized extruded rice closely resembled natural Hashemi rice in terms of sensory and textural properties.ConclusionThe findings of this study demonstrate that the addition of emulsions filled-gel enriched with beta-carotene can effectively enhance the physico-mechanical properties of extruded quinoa-rice blends. Specifically, increasing the emulsion concentration resulted in improving expansion, textural, and appearance properties of the rice. 40% emulsion filled-gel was found to be optimal, resulting in a product with desirable sensory attributes. This research proposes that extruded rice based on mixed rice-quinoa flours enriched with beta-carotene-loaded emulsion-filled gel can provide a nutritious and appealing alternative to broken rice products, leveraging the nutritional benefits of quinoa. Sensory and textural evaluation revealed that the extruded rice exhibited sensory properties highly similar to natural Hashemi rice, coupled with favorable cooking characteristics. Consequently, it can be introduced as a suitable substitute for natural rice.
Food Technology
Zeinab Rahmani; Pasha Ahmadi; Reza Sharafati Chaleshtori
Abstract
IntroductionRose water, as one of the distillation products prepared from the rose, is widely used in the food industry and traditional medicine in Iran. Therefore, maintaining the microbial and chemical quality of this product is important. Non-thermal processing technologies have attracted wide attention ...
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IntroductionRose water, as one of the distillation products prepared from the rose, is widely used in the food industry and traditional medicine in Iran. Therefore, maintaining the microbial and chemical quality of this product is important. Non-thermal processing technologies have attracted wide attention from the food industry. These alternative technologies can increase shelf life and reduce the negative impact on nutrients and natural flavor of foods. Cold plasma technology has been used as a replacement for new generation methods and as a non-thermal technology in the food processing. This research was designed to investigate the effect of atmospheric pressure cold plasma on the physicochemical properties and microbial load of rose water. Materials and MethodsIn this experimental research, a dielectric barrier discharge system was designed. This system was used by producing plasma microbubbles to have an effect on rose water samples with an essential oil content of 28 mg/100 ml. Rose water samples were plasma-treated at 12 and 15 kV for 4, 6 and 8 minutes. Tthe essential oil amount, acid value, iodine number, pH, density, oxidation number, ester number and the total bacterial count were then performed on the samples.Results and DiscussionPlasma showed no significant change in the density of rose water in all treatments. Changes in acidity, pH, ester number and iodide number were observed with increasing time and plasma voltage. These changes were significant between the treatment groups and the control group (P<0.05), but not significant within the treatment groups (P<0.05). The greatest decrease in the amount of essential oil was 10.81 and 8.49 mg per 100 ml of rose water, respectively, related to the treatment with voltage of 15 kV at 6 and 8 minutes. Generation/destruction paths of the radicals and their reactions demonstrate the complicated interplay between the plasma induced species (electrons, photons, radicals, etc.) and the dissolved compounds in the liquid species, which ultimately affect the ion concentration (pH and σ) and the oxidizer concentration (redox) in the liquid. However, a decrease in pH is accompanied by an increase in Eh and σ, with a parallel increase in ROS. In addition, plasma in 8 minutes at voltages of 12 and 15 kV caused a decrease of about 3 log in the total number of mesophilic bacteria compared to the control group. Plasma significantly reduced the total number of mesophilic bacteria in rose water. The bactericidal activity of plasma might occur through several mechanisms. Impact on permeabilisation of the cell membrane or wall, leading to leakage of cellular components, containing potassium, nucleic acid, and proteins. In addition, it causes critical damage of intracellular proteins from oxidative or nitrosative species and direct chemical DNA damage. Plasma-generated reactive species and specially H2O2 were found to be the causative agent of cell death. H2O2 is a well-known antibacterial agent that damages iron–sulphur and mononuclear iron enzymes in bacterial cells.ConclusionThe application of plasma at high voltage and longtime caused a sharp decrease in the amount of essential oil, increased acidity and decreased pH of rose water. It is suggested that future studies be conducted on the type of gas used to produce plasma, the size of the reactor used, and the identification of changes in essential oil compounds using gas chromatography with mass spectrometry.Funding Sources This research did not receive any specific funding from funding organizations in the public, commercial or non-profit sectors. Acknowledgement The present research is derived from the master's thesis in physics, and therefore the support of the research deputy of Kashan University and Kashan University of Medical Sciences is acknowledged and thanked.
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
Zohre Ganjeh-Soltanabadi; Rezvan Shaddel; Younes Zahedi
Abstract
IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer ...
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IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer and antioxidants activities. Despite all the mentioned benefits, due to the vulnerability of phenolic compounds to the environmental conditions and their low bioavailability in the digestive system, efforts have been made to encapsulate them with nanoniosomes. Encapsulation of polyphenolic compounds with nanoniosomes is an effective way to increase their stability and bioavailability as well ashinder their undesirable taste and smell. Niosomes are class of bi-layered structure formed by hydration of non-ionic surfactant, cholesterol or other amphiphilic molecules. This structure has two hydrophilic and hydrophobic properties, so it has the ability to be encapsulated with different solubility. Fortification food with polyphenols promotes community health. Therefore, the aim of this research was to produce nanoniosomes containing polyphenolic compounds, and to determine their important physical and chemical properties.Materials and MethodsIn this research, four polyphenol-loaded nanoniosomes were prepared using Span 60 and Tween 80 surfactants with a ratio of 3:1, and cholesterol with the concentration of 0, 10, 20 and 30 (mg/140 mg surfactant) as F1, F2, F3 and F4 treatments respectively. Physicochemical properties of the polyphenol-loaded niosomes (particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE)) were analyzed, and the formulation with the best characteristics was selected based on having the smallest size, less PDI and the highest EE. The selected formula was analyzed for morphology (scanning electron microscope (SEM)) and probably interactions (Fourier transforms infrared spectrometry (FTIR)). Additionally, the ability to preserve polyphenolic compounds as free or inside the nanonisomes during the storage period of 60 days was investigated. Further, the in vitro release of polyphenol from niosomes (gastric and intestinal simulated fluid) was also evaluated. The experiment was performed as completely randomized design (CRD) and the obtained data were analyzed with one-way analysis of variance (ANOVA).Results and DiscussionResults indicated that the effect of using different amounts of cholesterol on the average particle size (Z-average) of nanonisomes was significant (p<0.05). With increasing cholesterol up to 20 mg (F1 to F3), the Z-average decreased, but with further increase to 30 mg (F4), the Z-average increased. Different concentrations of cholesterol showed significant influence on the PDI of nanonisomes. The minimum value was observed for F3 (20 mg cholesterol) and the maximum for F4. The incorporation of cholesterol in the nanonisomes decreased the zeta potential (p<0.05), dedicated an increased electrostatical stability of the particle, and the values were in the range of -50.35 to -65.36 mV. The value of EE was in the range of 88-95%, and F3 treatment had the maximum EE. Based on particle size, PDI, zeta potential and EE, F3 was selected as the best nanoparticle for other assays. According to the FTIR results, there was no change in the spectrum of nanonisome (F3) containing polyphenol peaks, and the polyphenols were properly enclosed in the nanonisomal vesicles without changing its nature. SEM results also showed vesicles with a uniform and appropriate structure. Nanonisome (F3) containing polyphenol was more stable than the control sample (polyphenol) during 60 days of storage at ambient temperature, which indicated the higher potential of nanonisomes to preserve the polyphenolic compounds during storage. The release behavior in the simulated digestive system (gastric and small intestine media) indicated a diffusion-based release system, and the Kopcha model was the best model to describe the release behavior of polyphenol from the fabricated niosomes in the simulated digestive environment.ConclusionAccording to the results of this research, it is concluded that nanoencapsulation of polyphenols as a rich source of antioxidant properties inside the nanonisomes can be an effective strategy to maintain their nutritional value. These nanonisomes can be utilized to produce functional foods, and the effects of their addition on the physico-chemical properties of a model food can be investigated.
Food Technology
Maryam Akbari govarchin galeh; Mohammad Javad Varidi; Mehdi Varidi; Hanieh Yarabbi
Abstract
Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead ...
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Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead to health-related problems. Major issues faced by mayonnaise producers include fat oxidation during storage, which leads to off-flavor and taste, as well as reduction in nutritional value and food safety. These factors may negatively affect on the consumer acceptance of mayonnaise. With increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise has significant consumption potential. One of the consumer demands is to reduce the fat content in mayonnaise and salad dressing. Fats play many functional roles in food emulsions, contributing to the taste, appearance, texture, and shelf life of the product in specific ways. Therefore, it is challenging to maintain the quality of traditional products when preparing low-fat foods. It is possible to select specific fat substitutes in particular amounts to create a product with a texture similar to traditional mayonnaise. Light mayonnaise often contains certain fats added to help stabilize the emulsion and thicken its consistency. This research studied the possibility of using aloe vera gel as partial fat substitute in mayonnaise.Materials and MethodsAll the powdered ingredients were mixed together with eggs, water, and half of the required amount of vinegar in a blender for 3 minutes. To form an emulsion, oil was added in two stages while stirring together with starch and gums for 5 minutes. Mixing oil and the aqueous phase simultaneously leads to the formation of a water-in-oil emulsion. Finally, the remaining vinegar was added and mixed for 3 minutes until the fat particles were evenly dispersed in the sauce. Aloe Vera gel was also added in proportion to the reduction of oil according to the formulation of the samples. The optimal mixture design was used for three independent variables: oil A 15-60%, gel B 0-55%, and water C 0-10%. The multiple combinations of these variables led to an experimental design with 16 samples that were determined using Design Expert software, and the physicochemical, rheological, and textural characteristics of the samples were investigated. Additionally, suitable regression equations and mixed contour diagrams were obtained by this software for each response.Results and DiscussionThe results showed that increasing the replacement percentage of aloe vera gel and decreasing the percentage of oil led to an increase in pH and a decrease in acidity, stability, textural properties, and transparency of the samples. To describe the rheological properties, Bingham's model was used, and the viscosity parameters and Bingham's yield stress were investigated with an increasing the percentage of aloe vera gel replacement. Additionally, the apparent viscosity of the samples exhibited a decreasing trend and thinning behavior with shear. These changes in characteristics are attributed to the effect of adding fat to the mayonnaise formulation. The optimal values of independent variables in the production of low-fat mayonnaise were oil (40%), aloe vera gel (30%) and water (0%), respectively.ConclusionThis research showed that aloe vera gel can be used in the formulation of mayonnaise as apartial substitute to oil. Due to the strong demand from consumers for this product, reformulating this high-fat emulsion is a fundamental need in the food industry. The use of aloe vera gel offers many benefits, including reducing cholesterol and fat levels overall, increasing microbiological stability, and, in some cases, lowering manufacturing costs.AcknowledgementThanks to the staff and research and educational officials of Ferdowsi University of Mashhad (Project Code: 2663532).
Food Technology
Fateme Eini Tari; Abdollah Ehteshamnia; Hasan Mumivand; Mohamadreza Raji
Abstract
IntroductionThe rapid increase in population has raised concerns about food security in the world. On the other hand, to produce more food, in line with population growth, it is necessary to consider sustainable development goals so that the increase in production does not lead to excessive use of resources ...
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IntroductionThe rapid increase in population has raised concerns about food security in the world. On the other hand, to produce more food, in line with population growth, it is necessary to consider sustainable development goals so that the increase in production does not lead to excessive use of resources and environmental damage. Therefore, one of the effective ways to develop food security in line with sustainable development is to reduce the waste of agricultural products, especially garden products.Materials and MethodsThis study aims to investigate the effect of chitosan and essential oil foliar spraying pre- and calcium chloride immersion post- harvesting on Golden delicious apple fruits grafted on MM 111 (Malling Merton 111) in an 18-year-old apple orchard. A factorial experiment in the form of a completely randomized design and in four replications (each replication containing at least 30 fruits) was carried out in 2 hectares orchard located in the Abistan region of Khorram Abad city in 2021. The first factor of pre-harvest and post-harvest foliar treatments including control treatments (spraying solution with distilled water), foliar spraying of chitosan (100 mg/l) and essential oil (2500 mg/l), and immersion of harvested fruits with Calcium chloride solution (2 %) in the post-harvest stage, and the second factor is the storage period (in days 0, 60, 90 and 120 days after storage (which according to the high storage life of the apple fruit and performing the pre-test and until the end of life) Fruit storage was achieved. Results and DiscussionThe results of the analysis of variance showed that the effect of treatments and storage time on all desired characteristics was significant at the 1% level. Treated fruits had higher total phenolic and flavonoid content, antioxidant activity, vitamin C, and titratable acids and lower taste index, acidity, soluble solids, malondialdehyde, PPO activity and weight loss than the control. The highest amount of total phenol and flavonoid content, antioxidant activity, vitamin C, and titratable acids in all four measurement times belonged to chitosan + essential oil + calcium chloride treatment and the lowest amount was related to the control treatment. Also, in the control treatment, the amount of malondialdehyde, soluble solids, taste index and acidity increased during the storage period. In the fruits treated with chitosan + essential oil, the lowest acidity and soluble solids were observed, and in the chitosan treatment alone, higher titratable acids and the lowest taste index were observed. In general, based on the obtained results, it was observed that the application of chitosan and essential oil before harvesting and calcium chloride after harvesting improved the quality characteristics of Golden Delicious apple fruit. Weight loss is mainly caused not only by sweating but also by breathing. By forming a membrane on the surface of fruits, chitosan biopolymer acts as a mechanical and physical barrier to reduce gas exchange, and as a result, fruit maturation and aging are affected. Composite coatings reduce weight loss by maintaining hydration and reducing gas exchange and water vapor emission. Edible coatings can act on the phenylpropanoid pathway and increase the level of phenolic compounds in plants, and the phenylpropanoid pathway includes the synthesis of various plant secondary metabolites such as lignin, flavonoids, phenolic volatiles, and tannins. The semi-permeable barrier of the chitosan coating limited the rate of respiration, reduced water loss, and delayed ripening and aging, which resulted in higher total phenolic content during storage. Composite coatings delay the oxidation of phenolic compounds, eliminate metals and free radicals and create a quasi-bonded structure that prevents the passage of infiltrating materials such as O2, CO2, and water vapor.ConclusionIn this research, applying a combination of chitosan + essential oil + calcium chloride as a coating on apple led to increase the vitamin C, antioxidant activity, total phenol and flavonoid content, and reduction the weight loss. In addition, the application of this treatment led to the improvement of other characteristics such as the reduction of malondialdehyde, acidity, soluble solids, taste index, and increase of titratable acids. Therefore, it can be stated that in addition to the fact that these compounds alone improved the quality of apple fruit, their combined use is also recommended as a biodegradable and natural coating to increase the storage life of Golden Delicious apple fruit.
Food Technology
Elham Ahmadi; Sara Panahi; Amirhossein Karimzadeh; Hamed Hassanzadeh; Mohammadyar Hosseini
Abstract
IntroductionIn recent years, with increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging, study on novel biodegradable packaging materials has attracted the attention of researchers. Active packaging based on biopolymers, which offers ...
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IntroductionIn recent years, with increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging, study on novel biodegradable packaging materials has attracted the attention of researchers. Active packaging based on biopolymers, which offers a sustainable and environmentally friendly way to improve food shelf life, considered one of such packaging technologies. Edible coatings and films, are a thin layer of edible compounds and biopolymers applied on the surface of foodproducts that play important role to control physicochemical, microbial and physiological changes in food. Gelatin is obtained from partial degradation of collagen. Due to its availability, relatively cheap price, biodegradability and good properties such as its excellent ability to form a film and reduce the transfer of oxygen, oil and moisture, it is highly regarded as an edible film and has antimicrobial and antioxidant activity. In general, the gelatin film showed high water absorption due to the presence of several hydrophilic groups, which may weaken the mechanical properties and water vapor transport of the film. For this reason, the combination of gelatin with other biopolymers such as chitosan, starch and gum is a suitable method to eliminate the drawbacks of gelatin-based films.Materials and MethodsTo prepare the composite film of the four formulations studied in this research, gelatin powder (3% by weight/volume of water) and glycerol (30% by weight/volume of gelatin powder) were added to deionized water and magnetically stirred for 10 minutes at 2400 RPM. To prepare an aqueous suspension of carboxymethyl cellulose, powder (CMC 2% by weight/volume of water) and glycerol (30% by weight/weight of carboxymethyl cellulose powder) were mixed with deionized water. This suspension was heated to boiling temperature and kept at this temperature for 15 minutes and then kept for 30 minutes at 90°C water bath and stirred. The G/CMC coating was also prepared by dissolving 40 grams of gelatin, 10 grams of carboxymethyl cellulose and glycerol (30% by weight/weight of polymer materials) in one liter of water. The mixture was stirred for 1 hour at 60 degrees Celsius. The mixture was then dried at 25-35 degrees Celsius. Different concentrations of the extract (0, 0.5, 0.75, 1.5 and 3.25%) were added to the mixture and stirred for 2 minutes. In the next step, the mixture was added to a plastic Petri dish with a diameter of 15 cm and placed under a vacuum hood for 1 hour. Then it was transferred to a fan oven and kept for 20 hours. In the final stage, the dried films were placed in a desiccator at room temperature for testing. The effect of different concentrations of Dorema aucheri extract for the production of edible films on the physicochemical, mechanical, antioxidant and antimicrobial properties was analyzed with one-way analysis of variance (ANOVA) and comparing the average data was performed based on Duncan's multi-range test using SPSS26 software at probability level of 0.05.Results and DiscussionThe highest tensile strength and elongation at break point and Young's modulus in the treatment was 1.5%. In all concentrations, solubility and permeability were significant (p<0.05). The lowest solubility was observed in the control. The highest permeability and turbidity were observed in the treatment of 1.5% Dorema aucheri extract. In all edible film treatments, the antioxidant property using DPPH radicals was significant (p<0.05). The results of the evaluation of the antimicrobial activity of the film with the help of diffusion discs showed that the maximum diameter of the inhibition halo in the concentration of 3.25% was related to Escherichia coli with an average halo diameter of 5.33 mm. Average halo diameter for Pseudomonas aeruginosaand Staphylococcus aureus was reported as 4 mm and 3.99 mm, respectively. The overall results showed that the addition of Dorema aucheri extract at a concentration of 1.5% produced films that, in addition to inhibiting the growth and proliferation of bacteria, have strength and can be used for perishable food.
Food Technology
Karim Mandahakki; Hamid Hassanpour
Abstract
IntroductionDue to the high rate of respiration, strawberry is prone to water loss, mechanical damage and fungal decay post-harvesting, which may reduce its shelf life (Yan et al., 2019). Food waste is an important global challenge that estimated about 30% of the world's agricultural land. Every year, ...
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IntroductionDue to the high rate of respiration, strawberry is prone to water loss, mechanical damage and fungal decay post-harvesting, which may reduce its shelf life (Yan et al., 2019). Food waste is an important global challenge that estimated about 30% of the world's agricultural land. Every year, about 9.5 million tons of food is lost in the post-harvest phase of agriculture crops (Bishop et al., 2021). Post-harvest storage of strawberry at low temperature without using other combined treatments may reduce its shelf life due to its highly perishable nature. Therefore, in addition to low temperature storage, other post-harvest techniques have also been reported to increase the shelf life of strawberry fruits after harvest. One of these techniques is using chemicals (Kahramanoglu et al., 2019).Glutathione is present in various plant tissues in concentrations of 2 to 3 mM and plays an important role in many cellular processes such as cell differentiation, enzyme regulation, cell signaling and cell death and acts as an antioxidant. (Diaz-Vivancos et al., 2015). During the experiment, spraying GSH on strawberry plants increased the amount of total flavonoids and ascorbic acid in the harvested fruits, and the results showed that the application of GSH can increase the shelf life of strawberries. (Ge et al., 2019). It has been reported that application of glutathione after harvesting okra has reduced browning and prevented its weight loss, which has created a suitable market for it, also GSH has increased the level of total phenol and the activity of ascorbate peroxidase enzyme and reduced the level of ROS and malondialdehyde, which can increase the shelf life of okra in cold storage after harvesting (Li et al., 2023).Materials and MethodsSabrina strawberry fruit was obtained from a commercial greenhouse located in Urmia in the full maturity stage. The fruits were transported to the laboratory of Horticultural Sciences Department of Urmia University, observing the necessary precautions to prevent mechanical damage. The fruits were separated in terms of size and uniformity, so that the fruits were divided into 5 groups of 15, one group as a control group and 4 groups treated with different concentrations of L-glutathione (4, 16, 32 and 64 mM respectively). After drying, the treated fruits were placed in zipped nylon bags and stored for 15 days in a cold room at ± 0.5 °C and a relative humidity of 90-95%. Also, three biological replicates at each time interval were included in the analysis. Samples obtained at each of specified time were placed to evaluate skin color, titratable acidity, soluble solids, taste index, pH, weight loss, total antioxidant capacity, total phenol content, and polyphenol oxidase enzyme activity.Results and DiscussionThe results of variance analysis showed that the effect of GSH treatment after harvesting, the effect of storage and the interaction between them differently affect each of the studied indicators. In terms of color, no significant effect was found. The effect of storage (p≤0.01) and post-harvest treatment (p≤0.05) were significant on TA trait and its highest value was observed in 10 days of storage with 32 mM. In terms of antioxidant capacity (p≤0.05) and PPO activity (p≤0.01), the effect of GSH treatment after harvest was significant, and the highest amount was observed in 16 and 64 mM treatment, respectively. Also, the effect of storage time (p≤0.05) and the effect of GSH treatment after harvesting (p≤0.01) were significant in the trait of total phenol content, and the highest amount was observed in 15 days of storage and 64 mM treatment. However, both the storage (p≤0.01) and the post-harvest GSH treatment (p≤0.05) effects on fruit weight reduction were significant and the lowest weight loss was observed in 5 days of storage and 64 mM treatment. There were no significant changes in indices such as TSS, taste index and pH.ConclusionAccording to the obtained results, the treatment of 64 mM GSH is the best concentration of GSH to increase the shelf life of harvested strawberry fruits in cold storage.Author ContributionsManda-Hakki: conceptualization, data management, financing, research and review, resources, validation, visualization, writing-main draft, Hassanpour: formal analysis, methodology, project management, software, supervision, Writing - review and editingFunding SourcesPart of this project was financially supported by Urmia University.AcknowledgementWe appreciate and thank all those who were with us in this project, especially the officials of Horticulture Laboratory, Faculty of Agriculture, Urmia University.
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
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.
