Iranian Food Science and Technology Research Journal

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The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

S. Jafarzadeh; M. Azadbakht; F. Varasteh; M. Vahedi Torshizi

Volume 19, Issue 3 , July and August 2023, Pages 1-14

https://doi.org/10.22067/ifstrj.2023.81571.1242

Abstract

Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the ... Read More

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Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification

S. Ramezani; M. Shahedi; M. Fathi

Volume 19, Issue 3 , July and August 2023, Pages 15-31

https://doi.org/10.22067/ifstrj.2023.81438.1240

Abstract

Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme ... Read More

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Investigating the Quality and Safety Characteristics of Skin Collagen of Bighead (Hypophthalmichthys nobilis), Silver Carp (Hypophthalmichthys molitrix), Grass Carp (Ctenopharyngodon idella), and Common Carp (Cyprinus carpio) Cultured

M. Seifzadeh

Volume 19, Issue 3 , July and August 2023, Pages 33-47

https://doi.org/10.22067/ifstrj.2023.81732.1245

Abstract

Collagen has diverse general and biomedical applications and its important role in the future of society have made it a key biopolymer for human health and well-being. Therefore, the ... Read More

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Evaluation of Antioxidant and Antibacterial Activities of Apis florea Fabricius (Hymenoptera: Apidae) Honey on Helicobacter pylori

Sh. Parichehreh; Gh. Tahmasbi; M. Eslampanah; P. Khaki

Volume 19, Issue 3 , July and August 2023, Pages 49-63

https://doi.org/10.22067/ifstrj.2023.81933.1248

Abstract

Iranian men are at risk of developing gastrointestinal cancer caused by H. pylori. It is very imperative to find effective methods to control this bacterium as there are currently ... Read More

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Oliveria decumbens and Pistacia atlantica Gum's Essential Oils: Assessment of Antimicrobial and Chemical Properties During Thermal Process

S.J. Hosseini; M. Shahidi-Noghabi; H. Zamani; Gh. Zohuri; M. Sarabi_Jamab

Volume 19, Issue 3 , July and August 2023, Pages 65-77

https://doi.org/10.22067/ifstrj.2023.82016.1252

Abstract

The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this ... Read More

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The Effect of Persian Gum Coating Enriched with Pomegranate Seed Oil on the Quality of Mexican Lime (Citrus aurantifolia)

M. Mohammadi; S. Aghaei Dargiri; S. Rastegar

Volume 19, Issue 3 , July and August 2023, Pages 79-94

https://doi.org/10.22067/ifstrj.2023.82418.1257

Abstract

The use of edible coatings has been considered as an effective solution to improve the shelf life and quality of fruits. In this research, increase in the shelf life of citrus fruits ... Read More

Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

Abbas Ahmadi; Seyed Ali Mortazavi; Elnaz Milani; Reza Rezaeemokaram

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18467

Abstract

In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus ... Read More

Detection of Margarine in Butter

Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34811

Abstract

Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) ... Read More

Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage

Farnaz Hajieghrary; Aziz Homayouni; Zeinab Rahimzadeh Sani

Volume 13, Issue 4 , September and October 2017, , Pages 637-646

https://doi.org/10.22067/ifstrj.v1395i0.51604

Abstract

Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages ... Read More Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), low alcoholic (0.5-1.2%) and with no alcohol (less than 0.5%). Malt beverages are generally produced by dissolving wort granulates in water, filtration, and adding pure hop aroma. The malt beverage has some health benefits such as protection against coronary heart diseases, cancers and ulcers. Malt beverages are usually produced using barley malt and in some cases from other sources such as wheat, oats, rye and sorghum. In Iran, malt beverage is prepared without fermentation and is generally produced using barley malt. Malt beverages usually sweetened with sucrose. Sucrose is often preferably replaced with other sweeteners since it is the main cause of obesity, as well as diabetes and dental cavities. There are several known intense sweeteners which provide little or no energy intake. Since intense sweeteners are amongst the most controversial food additives due to suspicions of adverse health effects only few of them are allowed to be used in food industries. On the other hand, there is a wide range of natural sweeteners, which besides providing sweetness to the product, they contain various bioactive compounds, such as vitamins, minerals or polyphenols that are known to exhibit positive health effects and contribute to the concept of functional foods. Though not widely used, several natural alternatives to sugar are available.Date fruit from date palm (Phoenix dactylifera) is one of the important cultivations in Iran. The importance of the date in human nutrition comes from its rich composition of carbohydrates (70–80%), salts and minerals, dietary fiber, vitamins, fatty acids and amino acids. Date juice concentrates, are condensed products made out of date extract. They differ in appearance, taste and consistency depending on the type of the raw juice and the degree of concentration. Three main products can be distinguished as date spread, date syrup and date liquid sugar. Date syrup is the most generally derived date product. It is a high energy food rich in carbohydrate, a good source of minerals but it also contains a very complex mixture of other saccharides, amino and organic acids, carotenoids and polyphenols. Besides its nutritional compounds, it is rich in antioxidants. The components responsible for antioxidative effect are flavonoids, phenolic acid, ascorbic acid and carotenoids. Date syrup as an innovative and main by-product in date processing was used as a substitution of sucrose in non-alcoholic malt beverage. In this study, the effect of sucrose replacement with date syrup on physicochemical and organoleptic properties of malt beverage was studied within 1, 7, 14, 21, 28, 60, 90,120, 150 and 180 days during 6 months of storage.Materials and methods: The materials including barley malt and hops pellets, sucrose and date syrup were supplied from local market. Barley malt and hops pellets were obtained from Sard Sahra Company (Tabriz, Iran). Sucrose was purchased from Khoy sugar factory (Khoy, Iran) and date syrup from Shahd Bab Pars factory (Tabriz, Iran). For preparing malt beverages barley malts were milled using a roller mill, then steeped with hot water in a mash tank. Malt extract was filtered to produce thick, sweet liquid called wort. The wort was then boiled for an hour and date syrup and sugar were added together to the boiling wort at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0. Hops pellets were also added to the extract. The wort was then chilled using heat exchanger plate to avoid fermentation and filtered. The pH and brix of extracts were adjusted to 3.8 and 6 and they were transferred into 300 ml green Polyethylene Terephthalate (PET) bottles, then were pasteurized at 70°C for 30 minutes and stored in refrigerator at 4°C for further analysis.Malt beverages which were sweetened with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of date syrup to sucrose, physicochemical and sensory properties were evaluated during six months of storage. The data reported are the means of triplicate observations. Analysis of the data was done by Duncan’s test. Results and discussion: According to results pH and Brix were not changed during 6 months. There was a significant difference (p

Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Baharak Hassas; Leila Nateghi; Alireza Shahab lavasani

Volume 15, Issue 1 , March and April 2019, , Pages 181-198

https://doi.org/10.22067/ifstrj.v0i0.71312

Abstract

Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through ... Read More Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique sensory properties. However, the transmission of some pathogenic bacteria in this product and its high fat content is very important in terms of general health.Therefore, the general objective(aim) of this study was to investigate the physicochemical, antimicrobial and sensory properties of low-fat jug cheese( produced produced from milk with 1.5% fat) Jug cheese containing Beta-Glucan powder ( 0. 25%, 0.5%, 1%) and menthe longifolia ethanolic extract (0.1, 0.2 and 0.3) and with compare the results with control cheese (produced from milk with 3% fat)during 60 days of ripening. Antibacterial results showed that properties using beta-glucan had no significant effect on the antimicrobial properties of the treatments and The use of ethanolic extract of mentha longifolia and increasing its concentration had significantly in the most extreme of the antimicrobial properties of treatments. According to results after 60 days of storage, the treatments containing 0.3% of Mentha longifolia extract, in comparison to the other treatments and Showed the most extreme decrease in the total count of microorganisms, lactobacillus, mould and yeast, coliforms, esherchia coli and staphylococcus aureus. The physicochemical properties investigation showed that the protein, fat, acidity and nitrogen soluble in water durin the preservation period have increased and pH, tissue hardness of the samples have significantly (p≤0.05) decreased. The results of sensory evaluation of cheese showed that the treatment which contained 0.5% beta-glucan and 0.3% ethanolic extract of mentha longifolia has the highest sensory properties. So using 0.5% beta-glucan and 0.3% ethanolic extract of menthe longifolia in low- fat cheese formulas can produce safe cheese with microbial and optimum texture at standard level. Materials and Method: Jug cheese was produced from 1.5 fat cow milk obtained from Spoota Food Industries Complex, Urmia, Iran. First, milk was heated at 32-35ºC and cooled at 30ºC, then 0.06% cheese rennet (plant rennet, Cominux, Spain) was added and mixed for 5 minutes. After coagulation (45 min), the cheese was cut into 1*1*1 slices and wrapped in a cloth to be kept in room temperature for 12 hours under 0.1 weight plates for dewatering. Coagulants were impregnated in 3.5% salt solutions (since jug chesses is granular, there was no need to chop the samples). Therefore, the samples were squeezed into jugs and the jug was buried top-down in a 1-meter depth hole. Physicochemical, microbial and sensory properties of samples immediately after they were produced and on day 60 (1440 hours) were measured (Pakbin, 1391). Total protein was determined by macro-kjeldahl method with national standard No. 639. Soluble nitrogen was determined by kjeldahl method. Fat was determined by Gerber's method with national standard No. 366 (Anonymous, 1370). Level of moisture was determined by national standard No. 1753. pH was determined by a MA-Mettler pH-meter and titratable acidity (percentage of lactic acid) was determined by 0.1 normal and phenolphthalein as identifiers using national standard No. 2852 (Anonymous, 1385). Ash from cheese samples was measured by burning and full oxidation of food products in an oven at 550ºC (Khosroshahi, 1387). The Mohr titration method with national standard No. 1809 was used to measure salt in cheese samples (Anonymous, 1356). Tissue hardness (pressure or density) was measured using Universal Instron model 1140 and a probe at a constant speed of 100 mm/min. Compression test of cheese samples was done using a 36mm diameter cylindrical probe (hoseini et al, 1392). To measure number of living microorganism in jug cheese samples. To do so, 1g cheese was chopped with a sterile crucible or a mortar and mixed with 9cc buffered Peptone water. About 0.1cc of the solution was cultivated on a special medium by surface cultivation method. Number of microorganisms was measured by national standard No. 5484 in Kant Agar Plate mediums at 30ºC for 72 hours (Anonymous, 1381). Lactobacillus was measured in an MRS-Bile Agar medium (0.15% bile salt) with national standard No. 17164 at 37ºC for 72 hours (Anonymous, 1392). Molds and yeasts were measured, based on national standard No. 10154, in the YGC Agar medium for 5 days at 25ºC (Anonymous, 1386). To measure total formations, based on national standard No. 11166, a VRBA medium with two-layered pure palet method at 35ºC for 18-24 hours (Anonymous, 1387). E. coli was measured, with national standard No. 5234, in an EC Broth medium at 35ºC for 23 hours (Anonymous, 1394). Staphylococcus aureus was measured, based on national standard No. 6806-1, in a Bird-Parker medium with yolk and potassium tellurite at 37ºC for 48 hours (Anonymous, 1384). Sensory analysis was performed by 9 trained evaluators using a Five Point Hedonic Method with scales of one (very good), two (good), three (average), four (bad), and five (very bad) for taste, odor, tissue, and overall acceptability (Anonymous, 1387). In order to design the treatments, a completely randomized design with factorial arrangement was used. Treatments were designed with a control sample.To data analyze use Duncan one-way analysis of variance. Results & Discussion: The results of antimicrobial evaluation showed treatments containing 0.3% ethanolic extract of mentha longifolia compared to other treatments showed the greatest reduction in total count of microorganisms, lactobacillus, mildew and yeast, coliforms, E. coli, Staphylococcus aureus. Thus, results of the study showed physicochemical characteristics the amount of protein, fat, acidity and nitrogen soluble in water increased and pH, moisture and texture hardness of samples significantly decreased (p≤0.05). The evaluation of sensory properties showed that treatment containing 0.5% β-glucan and 0.3% ethanolic extract of mentha longifolia had the highest sensory acceptability. Therefore, the use of 0.5% β-glucan with 0.3% ethanolic extract of mentha longifolia in the formulation of low-fat jug cheese, can be produced safe cheese with microbial and optimum texture at standard level.

Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, , Pages 1-20

https://doi.org/10.22067/ifstrj.v18i1.86882

Abstract

Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the ... Read More Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation of air bubbles in the oil phase. Response surface methodology (RSM) was used for identifying the effect of aeration process variables on foam properties. However, the main challenge of reduced-fat foods is to ensure their acceptability. Recently fat taste has been introduced as a sixth basic taste. Fatty acids have been considered as the stimulus for this taste. So, linoleic acid as the stimulus for fat perception was added to the formulation to develop a product that tastes almost like full-fat versions but contains less fat. The advantages of aerated foods over conventional products are clear. Nonetheless, the determination of quality and sensory parameters during storage, marketing, and consuming is necessary. For this purpose, produced aerated sauces, along with commercial full- and reduced-fat sauces, were compared by measuring the acidity, pH, oxidative stability, and sensory properties. Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were generated by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentrations (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) was analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For the purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero, low, and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3400 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference (p>0.05) between the pH of the control and the linoleic acid containing aerated, as well as low-fat sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making the products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the full-fat one (p<0.05). Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to develop reduced-fat alternative foods, which could also be meet the consumers' and marketing requirements.Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were obtained by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentration (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) were analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3200 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference between the pH of the control and the linoleic acid containing aerated sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making them products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the commercial ones. Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to create reduced-fat alternative foods, which could also be meet consumers' and marketing requirements.

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Evaluation of the importance of multi-objective particle swarm algorithm parameters in optimizing the solutes rejection of camel milk ultrafiltration using partial least squares regression

Seyed Mohammad Ali Razavi; Morteza Kashaninejad

Articles in Press, Accepted Manuscript, Available Online from 15 September 2021

https://doi.org/10.22067/ifstrj.2021.69556.1028

Abstract

Introduction: Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several ... Read More Introduction: Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several products can be produced, including milk concentrate used for cheese production, low-lactose dairy products, milk protein concentrate, and serum proteins for dietary supplements. The efficiency and cost of a membrane process depend on the percentage of rejection of the soluble components. Therefore, the use of concentrated milk made by ultrafiltration in the production of various dairy products depends on the efficiency of the membrane process and the changes in milk components during this process. On the one hand, the physicochemical properties of camel milk are different from those of cow milk, especially in terms of type and amount of protein. Because significant differences exist between the physicochemical properties of camel and cow milk, likely, the membrane processing conditions and the physicochemical properties of their products will be different completely. Although many studies have been conducted on the efficacy of the ultrafiltration processing of cow milk, there is no information about the efficacy of camel milk ultrafiltration, and most of the research done regarding optimizing is based on classical algorithms, Therefore, in this study, the effects of transmembrane pressure and temperature on the solutes rejection (protein, lactose, ash, and total solids) during camel milk ultrafiltration process were investigated, Then, these properties were optimized using particle swarm algorithm. Also, because the performance of the particle swarm algorithm is highly dependent on related parameters such as the number of iterations, the number of particles, accelerate constant, inertia weight, and velocity of the particles, so before optimization, the effect of these parameters on optimal responses were examined by partial least squares regression (PLS).Materials and methods: In this study, a pilot crossflow ultrafiltration system was used. A UF membrane (Model 3838 HFK-131, Koch membrane systems, Inc., USA) made of polysulfone amid (PSA) with MWCO of 20 kDa was applied. Camel milk was purchased from a local market in Mashhad and for camel skim milk production, its fat was separated by a pilot plant milk fat separator in the Food Research Complex, Ferdowsi University of Mashhad. The weight percentages of protein, fat, lactose, ash, and total solids of UF permeate samples were measured by ISO 8968-1:2014, ISO 1211: 2010, ISO 26462/IDF 214:2010, ISO 5544:2008, and ISO 6731:2010 at two replications, respectively. the process treatments were performed in the form of a central composite design (CCD) (5 replications at the central point) for two independent variables at three levels so that the total number of 13 treatments was obtained. The data were modeled using the statistical software of Design Expert (version 11) based on the response surface methodology and each of the response variables in the form of a regression model was presented as a function of independent variables.Results and Discussion: The rejection of total solids and protein of the tested samples varied in the range of 45.4-51.03% and 94.09-97.51%, respectively. It means that in each TMP and T, more than 45% of the total solids and 94% of the protein of camel milk were kept by the membrane. The results also showed that none of the linear, quadratic and interactive effects of TMP and T on the total solids and protein rejections were not significant. According to the results, the RL reduced with increasing T. Increasing the TMP also led to a reduction at high T and an increase in RL rate of the samples at lover T. Also, the effect of TMP on RA showed a non-linear trend, so that TMP at high T led to an increase, and at low T, it led to a reduction in the RA of the samples. Conclusions: The optimization results with the particle swarm algorithm showed that this algorithm has a high convergence speed and by recognizing and analyzing its parameters, the optimal conditions can be easily found. The optimum ultrafiltration conditions in this study with the lowest RL and RA were determined as 80 kPa TMP and 29.85 ͦ C T.

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Evaluation of Oxidation Development of Soybean Oil Enriched with Essential oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage

َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr

Articles in Press, Accepted Manuscript, Available Online from 15 September 2021

https://doi.org/10.22067/ifstrj.2021.69813.1033

Abstract

Introduction: It is believed that edible oils and fats with high amounts of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils ... Read More Introduction: It is believed that edible oils and fats with high amounts of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation decreases nutritional quality and organoleptic properties of edible oils and fats as well as the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited for food application in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated. Materials and Methods: EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid contents of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values. Results and Discussion: Extraction yield, total phenolic and flavonoid contents of EO of F. angulata was 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 for the soybean oil containing the lowest concentration of EO of F. angulata. Conclusion: The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.

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Evaluation of antioxidant and antimicrobial properties of Citrus paradisi essential oil nanoemulsion on pathogenic microorganisms: A laboratory study

Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani

Articles in Press, Accepted Manuscript, Available Online from 15 September 2021

https://doi.org/10.22067/ifstrj.2021.71660.1074

Abstract

IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors in reducing the quality of food products. Recently, in the light of inefficiency ... Read More IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors in reducing the quality of food products. Recently, in the light of inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the use of natural antimicrobials and antioxidants has increased. Natural antimicrobial compounds have the potential to control microbial contamination and reduce the use of antibiotics. Plant essential oils are natural compounds with a potential to be used as active ingredients in the food, pharmaceutical, and cosmetic industries. Various studies have shown that essential oils have antifungal, antibacterial, antiviral, and antioxidant activity.Grapefruit (Citrus paradisi) peel and fruit contain active ingredients such as acids, flavonoids, vitamin C and potassium, and its essential oil is composed of terpenic hydrocarbons, such as citral, limonene, citronelal and geraniol. Although plant essential oils have antimicrobial and antioxidant properties, one of the main problems of these natural compounds is their high volatility and instability. In this context, nanoemulsion formulations are frequently used to increase the stability and efficiency of these biologically active compounds. This study is therefore aimed to nanoemulsify the grapefruit essential oil and evaluate its antioxidant and antimicrobial properties.Materials and MethodsGrapefruit essential oil was prepared using hydrodistillation method, and then nanoemulsified. The antioxidant activity of the nanoemulsified essential oil was investigated by DPPH and ABTS radical scavenging activity and beta-carotene/linoleic bleaching test. Antibacterial effect of the grapefruit essential oil nanoemulsion was also evaluated against Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Streptococcus pyogenes, and Staphylococcus epidermidis, based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. Results and discussionsThe results showed that the nanoemulsion of grapefruit essential oil had a remarkable antioxidant effect of 42.27 mg/ml, 33.27 mg/ml and 54.54%, respectively, based on DPPH, ABTS, and beta-carotene-linoleic acid bleaching tests. According to disk diffusion agar and well diffusion agar results, the lowest inhibition zone was related to E. coli and the highest inhibition zone was observed in L. innocua. The minimum inhibitory concentration for L. innocua and S. aureus (the most sensitive bacteria) was 25 mg/ml, and E. coli, S. typhi and P. aeruginosa had the highest inhibitory concentration. Also, the lowest bactericidal concentration was related to L. innocua and S. aureus bacteria and the highest concentration was observed for E. coli, S. typhi and P. aeruginosa. According to the results, grapefruit essential oil nanoemulsion can be used as a natural antioxidant and antimicrobial agent to control oxidation reactions and the growth of spoilage and pathogenic microorganisms.

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Evaluation of the effect of sodium stearoyl-2-lactylate emulsifier, xylanase enzyme, and alcoholic sugar sorbitol on the quality of wheat bran bread

Parisa Parsa; Mostafa Mazaheritehrani; mohebbat mohebbi

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022

https://doi.org/10.22067/ifstrj.2021.73474.1110

Abstract

Introduction: Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble ... Read More Introduction: Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods: In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and gumminess of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments. Results and Discussion: The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar, gumminess by all three improvers, and chewiness by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust, the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.604% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.663% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed. Conclusions: In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.

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Investigation of characteristics of alginate film containing probiotic Lactobacillus plantarum for sliced sausages coating

Dina shahrampour; Morteza Khomeiri; S.M.A Razavi; Mahbobeh Kashiri

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022

https://doi.org/10.22067/ifstrj.2022.75042.1143

Abstract

Introduction: Due to the low variety of probiotic food products, it is important to provide appropriate solutions for new products. Trapping probiotic bacteria in the polymers structure ... Read More Introduction: Due to the low variety of probiotic food products, it is important to provide appropriate solutions for new products. Trapping probiotic bacteria in the polymers structure of edible films and coatings is a new approach that has been proposed to increase the survival of these microorganisms and to develop new probiotic products in the food industry. Materials and Methods: In this study, an alginate-based probiotic bioactive film containing L. plantarum was fabricated. The effect of bacterial addition on physical, mechanical and prevention properties of alginate film was evaluated. In addition, the effect of two temperatures 4 ° C and 25 ° C on the survival of embedded probiotic bacterium in the film structure during one month of storage was investigated by microbial count assay on MRS agar medium. Then, the model food was covered with probiotic film and the survival of probiotic bacterium during food storage was determined. Results and Discussion: The results showed that the population decline of probiotic bacterium after drying of alginate film solution was about 4.61%. Addition of probiotic bacterium to the alginate film increased the thickness, turbidity, and tensile strength of the film, While on solubility, water activity, Elongation(%) and microstructure of alginate film had no significant effect. In addition, the probiotic film containing bacteria had less luminosity, moisture content and water vapor permeability (WVP) than the control film. The survival percentage of L. plantarum in alginate film after one month of storage at 4 ° C was higher than 25 ° C and 96.84 and 47.29%, respectively. Also, the population of embedded bacteria in the film structure on the food model (sausage) surface after three weeks storage in refrigeration was in desired level of probiotic products (> 106 cfu / gr). Conclusion: Therefore, alginate film is recommended as a suitable carrier for probiotic microorganisms to produce new functional products.

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Evaluation of the effect of multi layer edible coating containing microencapsulated cinnamon or thyme oils on increasing the postharvest shelf life of cucumber

Fakhri Shahidi; shohreh nikkhah; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022

https://doi.org/10.22067/ifstrj.2022.75208.1146

Abstract

Introduction:The objective of this study was to evaluate the effectiveness of edible coating made of chitosan and pectin containing microencapsulated trans-Cinnamaldehyde(cinnamon) ... Read More

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Investigation of chemical properties of green tea ethanolic extract and its inhibitory and lethal effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer causing rot in strawberry and grape fruits

Mostafa Rahmati-Joneidabad; behrooz alizadeh behbahani; Mohammad Noshad

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022

https://doi.org/10.22067/ifstrj.2022.76184.1163

Abstract

1. Introduction Strawberry and grape are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly ... Read More 1. Introduction Strawberry and grape are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste is a costly process and the hazardous waste causes serious environmental problems. In addition, fungal pathogens have shown a worrying trend of resistance to these fungicides, thus shortening the shelf life of products. Compounds that can be equally effective in controlling pathogens, but preventing or minimizing the waste problems will be invaluable. The large volume of internationally processed agricultural products, as well as the increasing demand for organically produced fruits, emphasizes the need to replace synthetic fungicides with safer and biodegradable alternatives. Natural plant-derived products effectively meet this criterion and have great potential to influence modern agricultural research. Catechins and other polyphenols in green tea show strong antioxidant activity. Also, the antimicrobial activity of green tea extract against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Candida albicans has been reported. Therefore, the present study was performed to isolate the ethanolic extract of green tea and to determine the content of total phenol, total flavonoids, antioxidant activity, and its antifungal effect against Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer (causing rot in strawberry and grape fruits). 2. Materials and methods Fresh green tea leaves were dried at room temperature and then powdered. Then, ethanol (70%) was added to the plant powder (solvent to powder ratio of 10:1 v/w) and the mixture was refluxed for 120 min. The resulting mixture was filtered through a filter paper and then concentrated under vacuum and finally dried in an oven. Total phenol content (by Folin-Ciocalteu reagent at 756 nm), total flavonoid content (spectrophotometrically at 510 nm), antioxidant activity (by DPPH and ABTS radical scavenging methods), and antifungal effect (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated. 3. Results and discussion The extract contained 175.60 mg GAE /g total phenol and 47.53 mg QE/g total flavonoids and its inhibitory activity against DPPH and ABTS free radicals was 78.89% and 86.57%, respectively. The results of antifungal activity showed that the diameter of the growth inhibition zone increased significantly with increasing the concentration of the extract, and Botrytis cinerea and Rhizopus stolonifer were the most sensitive and resistant fungal strains to the extract, respectively. The minimum fungicidal concentrations for the strains of Botrytis cinerea and Rhizopus stolonifer were 64 and 512 mg/ml, respectively. 4. Conclusion The results of the present study showed that the ethanolic extract of green tea could be a potential source of natural antioxidant and antifungal agents. The presence of phenolic and flavonoid compounds may be responsible for the antifungal and antioxidant effects of the extract. However, due to the fact that studies have been performed with the crude extract of green tea, it is difficult to identify compounds responsible for antifungal and antioxidant activity. On this point, only the separation of the components of the extract allows the detection of antifungal and antioxidant compounds. This study provides a basis for further researches, in particular the use of these antioxidants and antifungal compounds. Green tea extract is especially suitable for products with high sensitivity to lipid oxidation and infection with molds.

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Evaluation of physicochemical and microstructure properties of expanded quinoa

Elnaz Milani; A Koocheki; Elham Ghiami

Articles in Press, Accepted Manuscript, Available Online from 15 May 2022

https://doi.org/10.22067/ifstrj.2022.74911.1139

Abstract

Introduction: Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content.Quinoa is composed mainly of carbohydrates ... Read More Introduction: Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content.Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared with cereal grains and fat content (5-9%) that is rich in unsaturated fatty acids. Quinoa seeds contain similar or slightly higheramounts of bioactive compounds such as polyphenols (2.7-3.8 g/kg). Moreover, quinoa is gluten-free, thus providing the ability to enhance the selection of gluten-free products forconsumers with celiac disease, but this type of characteristicis challenging to development of bakery products from quinoa with desirable physicochemical properties. Processing of cereal grains and pseudo-cereals into products that deliver a nutritive valueto consumers represents a considerable opportunity for large scale food processing. There havebeen some reported studies on roasting, extrusion, steam pre-conditioning and pearling of quinoafor further uses. Extrusion cooking is a promising technology for improvement of functional properties of quinoa flour. The Evaluation of physicochemical properties and microstructure of Expanded quinoa as affected by extrusion conditions was the main goal of this project. Material and Methods: In this study, a parallel twin-screw extruder (Jinan Saxin, China) with die diameter of 3 mm was applied. The effects of extrusion process parameters including feed moisture content (14 and 16%) and die temperature (130, 150 and 170 °C) on final moisture content, bulk density, water absorption index (WAI), color parametersL* (lightness), a*(redness), b*(yellowness), hardness, and microstructure of Expanded quinoa were studied. Extrusion was carried out using a co-rotating twin screw extruder with L/D ratio of 10:1 and die diameter of 4 mm. The feed rate of flour and the screw speed were set at 40 kg/h and 200 rpm, respectively. The physicochemical properties were measured using standard methods. The hardness measurement was performed by a texture analyzer. The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm . The color parameters of the samples were determined by the Hunterlab machine. The morphology of samples was assessed using a scanning electron microscopy (SEM). Results and Discussion: A comprehensive study on impacts of extrusion processing conditions on quinoa flour was conducted. The effect of process variables on the physicochemical attributes of the extrudates was observed. the expanded quinoa with higher feed moisture content had greater moisture and those extruded at higher die temperatures showed lower moisture content(p<0.05). Moisture can reduce the shear force as a plasticizer and increase the amount of moisture absorption of the product. While increasing the die temperature, the effect of shear force on starch dextrification increases and reduces moisture absorption(p<0.05). WAI was significantly influenced by extrusion variables. In fact, feed moisture content and die temperature both positively changed the WAI of quinoa flour so that all extruded samples had significantly higher WAI than the untreated sample(p<0.05). Moreover, the sample with the higher feed moisture content (24%) treated at the highest extrusion temperature (170 °C) showed the largest and lowest water absorption and Hardness respectively(p<0.05). Another important feature of expanded quinoa is the lightness index, the results revealed that extrusion cooking caused a reduction in L* and enhancements in a* and b*. While changes in color parameters were more pronounced at more severe die temperature, higher feed moisture content counteracted the effects of cooking temperature on the color of the products. As expected from changes in the abovementioned color parameters, the sample with lower feed moisture content (16%) treated at the highest extrusion temperature (170 °C) experienced the greatest color change (ΔE). The texture profile analysis (TPA) indicated that higher feed moisture content yielded extrudates with harder texture whereas, extrusion at higher temperature resulted in lower hardness. The scanning electron micrographs showed that the native quinoa flour encompassed both small- and large-sized starch granules while the extruded sample mainly consisted of disaggregated particles. Furthermore, extrusion cooking of samples with higher feed moisture content caused formation of more uniform starch aggregates with smoother surfaces.

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Production of gelatin nanoparticles by solvent dissolution method for use in food science.

akram Arianfar; vahid hakimzadeh; negar soleimanpoor Tamam; Bahareh Emadzadeh

Articles in Press, Accepted Manuscript, Available Online from 11 September 2022

https://doi.org/10.22067/ifstrj.2022.74716.1137

Abstract

Introduction: Gelatin is a biopolymer that is widely used in the production of nanoparticles aswell as the food and pharmaceutical industries due to its unique properties in the formation ... Read More Introduction: Gelatin is a biopolymer that is widely used in the production of nanoparticles aswell as the food and pharmaceutical industries due to its unique properties in the formation of gels, capsules, thickeners, stabilizers and emulsifiers. Global demand for gelatin in food and non-food products has increased. Nanopartticles have two important properties: (1) Higher surface-to-volume ratio and (2) quantum size. In general, two major methods have been reported for making protein nanoparticles: Emulsion-solvent evaporation technique and sedimentation or phase separation method in aqueous medium. In the first method, which is based on the emulsification method, due to the instability of the emulsion, it is not possible to prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-solvent method which is based on phase separation has been proposed to prepare nanoparticles from natural macromolecules. Materials and Methods: Type B- gelatin was purchased with Bloom 240-260. Two-stage anti-solvent method was used to produce gelatin nanoparticles. To form nanoparticles, acetone was added drop wise while stirring until the dissolved acetone turned white, which indicats the formation of nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and the solution was centrifuged. Results and Discussion: The results showed that increasing temperature and gelatin concentration resulted in the increase ofnanoparticle size and PDI also, solvent and stirring speed affected the particle size. Therefore, the best mixing speed was determined to provide the smallest particle size value. Fabricated gelatin nanoparticles had a stable structure and were heat resistant. Conclusions: According to the findings, the optimal conditions for production of 88.6 nm gelatin nanoparticles at 40 ° C were 15 ml acetone with 200 mg concentration, and 1000 rpm speed. The optimized gelatin nanoparticles were heat resistant and showed spherical structure with smooth surface which was confirmed by electron microscope.

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The mineral content of sesame seed and its transition to ardeh and refined sesame oil

Somayeh Kheirati Rounizi; Fateme Akrami Mohajeri; Hamdollah Moshtaghi Broujeni; Sara Jambarsang; Hossein Kiani; Elham Khalili Sadrabad

Articles in Press, Accepted Manuscript, Available Online from 19 September 2022

https://doi.org/10.22067/ifstrj.2022.76047.1161

Abstract

Background and objective: It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution ... Read More Background and objective: It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing is (handling, processing, transportation) considered as an important way of food contamination. Vegetable oils are essential in human dietary which is introduced as crucial sources of energy, fat soluble vitamins, and essential fatty acids. Sesamum indicum L., known as sesame seed, has been cultivated in Asian countries from ancient times as vegetable oil for cooking and seasoning ingredients. In recent years, the sesame oil has been considered due to its high antioxidant activities and nutritional properties. Due to the use of sesame seeds extracted oil in two form of ardeh oil and sesame oil, the amounts of mineral elements (phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium) in sesame seeds and its extracted oils (ardeh oil and refined sesame oil) were investigated. Materials and methods: In order to determine the mineral concentration, refined sesame oil and ardeh oils were prepared from an imported sesame seed. In order to prepare the sesame oil, sesame seeds were put into a cold presser and the oil was extracted under low pressure. The Ardeh oil was prepared by adding water to sesame paste in the ratio of 2.2:10 and oil sepration by centrifuging. The sesame seeds and oil samples (refined sesame oil and ardeh oils) were digested by microwave digestion method in presence of 5 ml 65% nitric acid and 2 ml of hydrogen peroxide (H2O2). Thereafter, the digested samples were filtered through 0.45 µm filter membrane. Then, the concentrations of phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium in sesame seeds, ardeh oil and refined sesame oil were examined using by Inductively Coupled Plasma - Optical Emission Spectroscopy (ICP – OES). Results: In the present study, the limit of detection (LOD) for each studied mineral elements were determined as nickel: 4 mg/kg, magnesium: 0.00066 mg/kg, manganese: 0.000134 mg/kg, phosphorus: 0.384 mg/kg, cobalt: 0.594 μg / kg, iron: 0.000797 mg/kg, potassium: 0.00394 mg/kg, calcium 0.005 mg/kg. According to the results, the highest amounts of mineral elements were measured in sesame seeds. The achieved results showed that the method of sesame oil extraction can reduce the mineral elements in the final sesame oils. The amounts of mineral elements in sesame seeds were estimated as P > Ca > K > Mg > Fe > Mn > Co > Ni. The pattern of mineral elements in Ardeh oil was reported as P > Fe > K > Co > Mg > Ni > Mn > Ca. The reduction pattern was reported as P > K > Fe > Ni > Co > Mn > Ca > Mg in refined sesame oil. As can be seen the order of mineral elements was changed in two oil samples and sesame seed. It was shown that except for K and Ca, all mineral elements in ardeh oil were higher than refined sesame oil. As can be seen, the refining process was effectively reduced the metals in oil samples. On the other hand, high amount of mineral elements in sesame seed in comparison to extracted oils could be attributed to lack of processing methods which are present in oil production in both methods. Conclusion: It should be considered that presence of different metals in vegetable oils could facilitate the oil deterioration and oxidization as well as oil shelf life reduction. Since the most of the sesame lots in Iran are imported, it is necessary to monitor the amount of mineral elements.

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Evaluation of bubbling process in reducing ultrafiltration membrane fouling and its efficiency during refining of raw beet Juice

Mosatfa Soleymani; vahid hakimzadeh; mostafa shahidi; akram Arianfar

Articles in Press, Accepted Manuscript, Available Online from 11 October 2022

https://doi.org/10.22067/ifstrj.2022.77642.1190

Abstract

Introduction: Appropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to ... Read More

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Evaluation of antioxidant effect of ethanolic extract of aloe vera gel on the stability of soybean oil

leila nateghi; Majan Karami; Simin Asadollahi

Articles in Press, Accepted Manuscript, Available Online from 12 October 2022

https://doi.org/10.22067/ifstrj.2022.77602.1189

Abstract

Introduction: The phenolic compounds of pomegranate seeds (ten varieties) were extracted by using acetone solvent and ultrasonic method for all cultivars. Using synthetic antioxidant ... Read More Introduction: The phenolic compounds of pomegranate seeds (ten varieties) were extracted by using acetone solvent and ultrasonic method for all cultivars. Using synthetic antioxidant due to the possibility of toxic and carcinogenic effects is limited. Thus, it is important to research on replacing synthetic antioxidants by natural antioxidant. Different intrinsic and extrinsic factors may initiate the oxidation of lipids. The initial products of oxidation are tasteless and odorless and after degradation and production of secondary products, the off-flavors and off-odors will appeared in edible oils. This is a great concern in food industry, because it decreases the shelf life of food products. Free radicals are produced during chain reactions in lipid oxidation process. To avoid this, synthetic antioxidants are usually used which are sensible to heat and are hazardous to human health and may cause cancer. Polyphenols have antioxidant activity and absorb free radicals. Thus, the vegetable oils rich in polyphenols can affect human health. In this research, we aimed to investigate the application of natural extract of olive leaves as a natural antioxidant to avoid soy oil oxidation and to compare it with synthetic antioxidants. The rate of oxidation reaction can be delayed by adding antioxidants. Consumers today tend to use natural antioxidants instead of synthetics. The overall purpose of this study was to investigate the effect of adding antioxidant ethanolic extract of aloe vera gel on improving the stability of soybean oil. Materials and Methods: The compounds in orange peel essential oil were determined using GC / MS. The antioxidant activity was evaluated by the method of DPPH. For this purpose, ethanolic extracts of aloe vera gel were added to soybean oil in four different concentrations (500, 1000, 1500, 2000 ppm) and tests for peroxide value, acidity, thiobarbituric acid, total phenol, oxidative stability to Rancimat method, fatty acid profile and sensory evaluation were performed on soybean oil samples and compared with the control sample containing 120 ppm BHA and soybean oil sample without antioxidants during 30, 60 and 90 days of storage at 25 ° C. Results and Discussion: The results showed that by increasing the concentration of aloe vera extracts from 500 to 2000 ppm, oxidative decay with a slower process during 90 days of storage in After 90 days of storage, the amount of peroxide, thiobarbituric acid and acidity of soybean oil containing 2000 ppm ethanolic extract of aloe vera gel was lower than the control sample containing 120 ppm BHA. The total phenol content and free radical scavenging and stability to oxidative degradation by Rancimat method in soybean oil sample containing 2000 ppm aloe vera ethanol extract Vera was higher than soybean oil samples containing BHA120 ppm. Evaluation of sensory properties showed that no significant difference was observed between the sensory properties of the oil sample containing 2000 ppm ethanolic extract of aloe vera gel and the control soybean oil sample of BHA120 ppm. Conclusion: Considering that the sample of soybean oil containing 2000 ppm ethanolic extract of aloe vera gel had higher phenol content and free radical scavenging and more antioxidant properties than the control sample, it did not differ significantly from the control sample in terms of sensory properties. Qualitative and health properties were selected as the superior treatment. The results of this study showed that the ethanolic extract of aloe vera gel can be used as a natural antioxidant instead of conventional synthetic antioxidants in the oil industry and to prevent oxidative spoilage of the oil in a desirable way. Therefore, it might be employed as a natural antioxidant in foods, particularly those containing edible oils.

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The effect of chitosan and okra mucilage edible coatings on the physico-chemical properties of fried potato slices.

Azadeh Farazmand; Hossein Jalali; Ali Najafi

Articles in Press, Accepted Manuscript, Available Online from 26 October 2022

https://doi.org/10.22067/ifstrj.2022.77486.1187

Abstract

Introduction: Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil ... Read More Introduction: Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because the oil absorbtion is a surface phenomenon. Edible coatings should adhere well to the surface of the product and provide a uniform and complete coverage for the product. Preventing the migration of oxygen, carbon dioxide, aromas, oils, moisture, improving the appearance of food and mechanical properties. In this study, the possibility of reducing oil absorption in French fries was investigated using okra mucilage and chitosan as edible coatings. Material and Methods: The okra was washed and then cut into about 1 cm pieces and poured into containers with lids. The water twice the weight of okra was added to the container and completely covered its surface. The okra were refrigerated for 72 hours until the mucilage was completely extracted. Then the mucilage was smoothed. This solution was considered as 100% mucilage solution. To prepare a 50% solution of okra mucilage, 100% solution was mixed with an equal amount of distilled water and filtered. To produce a solution of 0.75 and 1.5% of chitosan, 7.5 and 15 g of chitosan powder were dissolved in 1000 ml of 1% acetic acid and then neutralized to 5 pH. Then 5 g of glycerol was added as a plasticizer. The potato slices were first blanched in 0.5% calcium chloride solution at 90°C for 5 minutes. Then, they were immersed in coating solutions at 60°C for 5 minutes. After coating, the potato strips were fried at 180°C using a fryer and then various characteristics including coating percentage, oil absorption, and moisture content, texture firmness, peroxide value, acid number, color indices and sensory properties were examined. Design Expert 8.0.7.1 software was used to analyse the results and to draw the curves. Results and Discission: The results showed that the presence of chitosan increased the coverage of the product in compared to okra. The highest coverage was observed in the concentration of 1.2% chitosan and 0% okra mucilage (2.38%) and the lowest was observed in the control sample (0.11%). It was also observed that with increasing the concentration of chitosan and okra mucilage, the amount of oil absorption decreases. However, the amount of oil absorption in high concentrations of okra mucilage increased slightly. The highest oil uptake in the control sample was 20% and the lowest was observed in the sample of fried strips covered with 41% okra mucilage and 1.5% chitosan at 15.44%. The obtained model of oxidation index was not significant. The effect of okra mucilage and chitosan mucilage concentration on the texture of the samples (p <0.05) and the color indices of a* (p<0.01) and L* (p <0.05) were significant. For sensory attributes, the highest and the the lowest taste score was observed for samples coated with 100% okra mucilage and 0.75% chitosan and samples coated with 18% okra mucilage and 0% chitosan respectively. Conclusion: The aim of this project was to reduce the oil absorption of fried potato strips by coating them with chitosan and okra mucilage. Optimization to minimize the consumption of okra and chitosan mucilage showed that coating with 74% okra and 0.89% chitosan is the optimal method for coating potato slices. The desirability of this optimization was 71%, which is a reasonable percentage.

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The effect of production method and simultaneous use of whey protein concentrate and transglutaminase enzyme on rheological characteristics and microstructure of Doogh

mohammad hadian; Mostafa Mazaheritehrani; Mohsen Ghods rohani

Articles in Press, Accepted Manuscript, Available Online from 26 October 2022

https://doi.org/10.22067/ifstrj.2022.74657.1134

Abstract

Introduction: Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. The fermented beverage is widely consumed as a refreshing drink in Iran ... Read More Introduction: Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. The fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product of whey protein concentration in the range of 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein products is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of preparing (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied. Material and Methods: The milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter to the direct production of doogh. And after the adding of starter, the samples was transferred to the incubator at 43-42 ̊ C, until the pH reaches about 4/1.They was then transferred to a 4̊ C refrigerator. In the second part of the samples, starter was added to milk to produce yogurt; after the adding of starter, the samples was transferred to the incubator at 43-42 ̊ C, until the pH reaches about 4/1. Then, from diluting yogurt with water, doogh was produced. The formulation of the samples was adjusted so that the final product had 6% of the total dry matter. Results and Discussion: In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPC percentage. In both methods, the production of samples that were treated only enzymatically led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure is smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC percentage. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.

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The effect of Lactiplantibacillus plantarum from Motal cheese on Cronobacter sakazakii adhesion to intestinal cells

Mohammad Bagher Habibi Najafi; Saeideh Fatemizadeh; Dennis Sandris Nielsen

Articles in Press, Accepted Manuscript, Available Online from 27 November 2022

https://doi.org/10.22067/ifstrj.2022.78002.1193

Abstract

Cronobacter sakazakii is a cause of concern for manufacturers of infant formula. In this study, Lactiplantibacillus plantarum isolate M17 from Motal cheese (accession number KX572391) ... Read More

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Investigating changes in color and shrinkage of dried apple slices using image processing

Javad Safari; Jafar Hashemi; Azadeh Ranjbar

Articles in Press, Accepted Manuscript, Available Online from 30 November 2022

https://doi.org/10.22067/ifstrj.2022.77460.1188

Abstract

Introduction: Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, ... Read More Introduction: Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods used to evaluate food quality. Therefore, in this study, a non-destructive image processing method was used to investigate the factors affecting the color and shrinkage of apple slices during drying. Materials and Methods: Lebanese yellow apples were used in this research. The central part of the apple (including the rivet, seeds, and tail) was removed by a kernel separator and sliced into 3, 5, and 7mm thickness and approximately 7 mm diameter slices using a hand slicer without separating the skin. Three temperatures of 60, 70, and 80 °C were used to dry the samples. To determine the moisture content of a sliced apple, the samples were first weighed on a digital scale, then placed in a dryer, and the experiment was continued until the samples reached equilibrium mass. Due to the high importance of moisture ratio in controlling the drying process, moisture rate (MR) and moisture content (MC) were calculated, and samples were taken to investigate the amount of surface shrinkage, general color changes and browning index. After extracting L*, a*, and b* values, total color changes and browning index (to show the intensity of brown color in the product) for all samples before and after drying were calculated and evaluated to describe color changes after drying. Results and Discussion: The drying kinetics results showed that the drying process significantly depends on the thickness of the samples. According to drying curves, at the early stages of drying, the decrease in humidity occurs more severely and the graph has a steeper slope, but as the process continues and the moisture content of the product decreases, the slope of the curve decreases. In the early stages of drying, due to water inside the fresh fruit cells, there is a pressure balance between the fruit and the surrounding environment, which causes the fruit to remain swollen. However, as the drying time of the product is longer, contractile stresses are created, which cause superficial shrinkage. In this study, it was observed that increasing the thickness from 3mm to 7mm, reduced the final shrinkage on the surface of apple slices by 11% at 60 °C, 12% at 70 °C, and 13% at 80 °C. After moisture leaves the surface of the product and heat penetrates into the product, moisture begins to leave the product by conducting interstitial convection. When moisture moves to the surface, the mechanical balance and consequently the textural structure of the sample is disturbed due to the creation of different spaces in thickness. According to the results, increasing drying time and thus decreasing the moisture content, increases the percentage of apple shrinkage. On the other hand, at a certain thickness, with increasing temperature, the percentage of shrinkage changes in the thickness of the product decreases. Therefore, at thicknesses of 3, 5, and 7 mm, the increase in temperature from 60°C to 80°C, decreased the amount of shrinkage thickness by 16, 12, and 8%, respectively. It is in higher thicknesses that react with heat and change the color of the fruit due to the Maillard reaction. After complete drying of apple samples, the highest amount of color change was related to the thickness of 7 mm and a temperature of 80°C, which was equal to 1.254. Also, the lowest rate of discoloration of apple slices in a thickness of 3 mm and a temperature of 60 °C was 0.889. The browning index (Bi) in the high thickness of apple slices is less affected by the process temperature due to the increase in moisture level. For this reason, the rate of browning was very low among the experimental samples and the highest rate of browning was related to the thickness of 7 mm and the temperature of 80 °C was 585/2559. Also, the lowest rate of browning of apple slices was observed in the thickness of 3 mm and the temperature of 60 °C was 584.254. Conclusion: Finally, it was found that the thickness and temperature factors can have an effect on these two quality factors. The results of this study can provide a cheap and fast way to control the quality of fruits during drying and help producers of these products select the main process factors that affect the final quality

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Increasing the production of carotenoids in Chlorella sorokiniana IG-W-96 by changing the concentration of nutrients and phytohormones

Zohreh Noruzi Motlagh; Mahmood Akhavan Mahdavi; Reza Gheshlaghi

Articles in Press, Accepted Manuscript, Available Online from 30 November 2022

https://doi.org/10.22067/ifstrj.2022.79014.1209

Abstract

Carotenoids have many effects on human health. These compounds are produced by plants and microalgae. Today, the extraction of carotenoids from microalgae such as chlorella has received ... Read More

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Evaluation of the quantitative and qualitative characteristics of gluten-free chicken nuggets containing quinoa flour and hydroxypropyl methyl cellulose (HPMC

Ghazal Shekari; elnaz milani; elham azarpazhooh

Articles in Press, Accepted Manuscript, Available Online from 05 December 2022

https://doi.org/10.22067/ifstrj.2022.75369.1149

Abstract

Introduction:Celiac disease is one of the most common nutrition-related diseases.Chicken nugget is one of the most popular instant and ready-to-eat foods, and one of the main coating ... Read More Introduction:Celiac disease is one of the most common nutrition-related diseases.Chicken nugget is one of the most popular instant and ready-to-eat foods, and one of the main coating ingredients in its formula is wheat flour, which contains approximately 60% gluten. Quinoa is a gluten-free grain that, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination and substitute for wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) was used on the quality characteristics of nugget. With the increase of quinoa replacement percentage, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, including 90% quinoa and HPMC at a level of about 1%. Materials and Methods: Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples. The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were thinned until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mixer for 1 minute. The molded samples were first floured and then immersed in batter for 60 seconds and dripped for 30 seconds. Finally, deep frying was performed in the fryer at 170 ° C for 3.5 minutes. The fried samples were taken out of the fryer basket and the excess oil on the surface of the nuggets was removed with absorbent paper. The oil was changed after frying twice. After cooling the samples at room temperature, the tests such as moisture content, oil content, texture (hardness), color, batter pick up, peroxide and overall acceptance were performed. In this study, Design Expert 10.0.7 software and a rotatable central composite design to investigate the effect of two independent variables including different ratios of quinoa-corn flour (0-100, 50-50, 0-100%) and hydrocolloid (0.5-1-1.5%), Was used on the quality characteristics of the nugget. Finally, different models were fitted to the data obtained from the experiments and the best model was selected according to the results of analysis of variance. Results and Discussion: With increasing quinoa replacement percentage, moisture content, redness (a*) and pH increased and oil content, batter pick up, texture (hardness), brightness (L*), yellowness (b*) and cooking loss decreased. Increasing the HPMC also increased the moisture content, brightness (L*), cooking loss,batter pick up, and decreased oil content and hardness. Optimum condition for production of gluten-free chicken nuggets, Considering the appropriate properties was found to be 90% quinoa flour and 1% HPMC.

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Effect of Edible coatings of Alginate and Oliveria decumbens Essential Oil on Physicochemical, Microbial and Sensory Properties of Grated Carrots during Shelf Life

Ali Hosseini; Nafiseh Zamindar; Yasaman Esmaeili

Articles in Press, Accepted Manuscript, Available Online from 07 December 2022

https://doi.org/10.22067/ifstrj.2022.78868.1207

Abstract

Reduction of food waste is a top priority for the food industry. The purpose of this study was to evaluate the effect of alginate coating and Oliveria decumbens essential oil on physicochemical ... Read More

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Effect of using astaxanthin from Haematococcus pluvialis in two free forms and carrier nanocapsules in formulation of tomato paste and evaluating microbial and qualitative characteristics of the product during storage at refrigerator temperature

Soheyl Reyhani Poul; sakineh Yeganeh; Zeynab Raftani Amiri

Articles in Press, Accepted Manuscript, Available Online from 21 December 2022

https://doi.org/10.22067/ifstrj.2022.79065.1210

Abstract

Introduction: Since heat treatments and special standards are not used in the production of traditional tomato paste, fungal and bacterial spoilage in the product occurs extensively ... Read More Introduction: Since heat treatments and special standards are not used in the production of traditional tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator. Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are used during the production of different foods, these factors may change the structure and thus the function of astaxanthin. For this reason, nanoencapsulation of this pigment is necessary for its use in different foods formulation. Materials and Methods: In this research, first, astaxanthin was extracted from Haematococcus microalgae (Haematococcus pluvialis) using the combined acid-acetone method. Then, this pigment was nanoencapsulated with maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator temperature for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anowa and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and Discussion: The results showed that the proliferation of fungi, total and lactic acid bacteria during the storage period in the treatments containing astaxanthin and nanocapsules carrying it was slower than the control, and the minimum number of the mentioned microorganisms and Howard's number were related to D and E (p>0.05) treatments (p<0.05). C, B and A treatments were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. These two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the effect of nanocapsules carrying astaxanthin on microbes growth and proliferation is significantly greater than pure astaxanthin (p<0.05). The pH of the treatments varied from 3.9 to 5.8 during the storage period and the most standardized pH (3.9-4.4) was recorded in C, D and E (p>0.05) treatments (p<0.05). The pH of two treatments A and B (p>0.05) was higher than the three mentioned treatments and lower than the control (p<0.05). This finding showed that nanocapsules carrying astaxanthin have a greater effect on controlling the pH of tomato paste than pure astaxanthin during storage at refrigerator temperature (p<0.05). The identification of the fungal flora of the treatments on the 28th day confirmed that two genus of Penicillium and Aspergillus form the main flora of the product. The results of the sensory evaluation of the treatments on day 0 showed that adding astaxanthin and its nanocapsules does not change the color, aroma, taste and texture indicators of tomato paste (p>0.05). On the 28th day, the mentioned sensory indices only in the two treatments D and E were not significantly different from the 0 day, but they changed negatively in the other treatments (p<0.05). Conclusions: According to the findings of the present research, astaxanthin extracted from Haematococcus microalgae has the ability to inhibit fungal and bacterial spoilage and stabilize the sensory properties of tomato paste stored at refrigerator temperature, which this abilities is improved with pigment nanoencapsulation with maltodextrin-sodium caseinate combination coating. Since there were no significant differences between the two treatments containing 6% and 9% of nanocapsules carrying astaxanthin in term of quality indices and microbial spoilage, therefore, the treatment containing 6% nanocapsules is introduced as the optimal treatment.

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Preparation of biopolymer based on agar extracted from Persian Gulf red algae Acanthophora and evaluation of its properties

mahdi hajiabdorrasouli; parisa dianat; morteza yousefzadi

Articles in Press, Accepted Manuscript, Available Online from 02 January 2023

https://doi.org/10.22067/ifstrj.2023.78025.1196

Abstract

Abstract: Introduction: Consumer demand for healthy food free of natural preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced ... Read More Abstract: Introduction: Consumer demand for healthy food free of natural preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers have the ability to be biodegradable due to the presence of oxygen or nitrogen atoms in their main polymer chain compared to the dominant carbon-carbon bonds in petroleum-based polymers. Among the various biopolymers used to prepare multilayer films, polysaccharides are considered as the main components of the film due to their abundance and non-toxicity. These films generally have good mechanical strength, moderate physical properties, and most importantly, are edible and easily degradable. However, they are very brittle and hydrophilic, and these properties are undesirable in food packaging applications. Among polysaccharides, agar, commercially extracted from seaweed, is one of the most common and widely studied base materials. Agar is insoluble in cold water, but soluble in water at 90-100°C. When making an agar film, the solution and casting surface must be kept above the agarose gel setting temperature to avoid premature gelation. Compared to other biopolymers, agar is more stable at low pH and high temperature. This thermoplastic and biocompatible polysaccharide creates films with high mechanical strength, transparency and moderate barrier properties to carbon dioxide and oxygen, and most importantly, it is edible and easily biodegradable. Mixing agar with other polymers such as polyvinyl alcohol (PVA) and polyethylene improves the mechanical, thermal and biodegradability properties of bio composites. The main goal of this study is to make biofilms for use in packaging industries with agar polymer extracted from macroalgae species. Acanthophora sp. It is by sodium hydroxide/heating method in combination with industrial polymer PVA and glycerol. Materials and Methods: To make biofilms based on agar polymer, firstly, optimization of agar polymer extraction from macroalgae species. Acanthophora sp. was done by sodium hydroxide/heating method, and in the next step, total phenolic compounds and the amount of extracted agar soluble protein were measured. In the next step, glycerol with 30% by weight was used as a softener and PVA polymer with a weight ratio of 25% to the dry weight of agar powder was used to make bio composite by solvent casting method, in order to strengthen the mechanical and physical properties of bio composites. Characterization tests of the manufactured composites included: XRD, FTIR and Tensile test. Laboratory tests include; The percentage of solubility in water and degree of swelling for all bio-composites were determined to determine the optimal physical properties of bio-films. Results and Discussion: the results showed that; 15% extraction efficiency was obtained for sodium hydroxide/heating pretreatment method. The results of measuring the amount of total phenolic compounds in agar solution extracted by sodium hydroxide/heating method showed that the number of phenolic compounds in agar solution is 0.077 ± 0.004 in terms of mg of gallic acid/g of agar. The results of measuring the amount of protein in agar solution extracted by the Bradford method showed that the agar solution contains 0.040 ± 0.019 mg/ml of agar. A decrease in the swelling rate and an increase in the water solubility of the agar bio composite occurred with the addition of glycerol and PVA polymer. The results of the tensile test showed that the addition of glycerol, a small hydrophilic molecule, to the agar bio composite leads to a decrease in the elastic modulus and an increase in flexibility. Adding PVA to agar/glycerol biofilm caused a decrease in the amount of elastic modulus and percentage of flexibility, which is the main factor of this phenomenon, the low values of elastic modulus and flexibility of PVA. Finally, the results confirm the use of these coatings for packing fruits and vegetables in tropical regions by increasing their useful life for at least 5 days at 25°C.

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Cell culture of spirulina microalgae (Spirulina platensis) and comparison the efficiency of enzymatic, ultrasound, freeze- defreezing and mineral solvent methods in extraction of phycocyanin pigment

Reza Safari; Soheyl Reyhani Poul

Articles in Press, Accepted Manuscript, Available Online from 02 January 2023

https://doi.org/10.22067/ifstrj.2023.78800.1204

Abstract

Introduction: Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial properties as well as coloring. This pigment is commercially produced ... Read More Introduction: Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial properties as well as coloring. This pigment is commercially produced from Spirulina platensis microalgae, in the form of photoautotrophic cultures and in open environments in large ponds or pools in tropical or subtropical areas at the edges of oceans. In order to phycocyanin extraction from spirulina microalgae, different techniques are used, that each technique has different efficiency in addition to having advantages and disadvantages. These methods include freeze-defrosting, enzymatic, ultrasound, high hydrostatic pressure, ultracentrifuge, ultra homogenization, extraction using water and various solvents. Of course recently, the production of recombinant phycocyanin has been considered as a suitable option for the production of heterotrophic phycocyanin. The purpose of the current research was to cultivate Spirulina platensis, evaluation of the microalgae growth process, and comparison of the efficiency of different methods in the extraction of phycocyanin pigment. Materials and methods: The pure sample of Spirulina platensis microalgae was prepared from Algaeology Laboratory, Biology Department of Tarbiat Modares University. For the cultivation of spirulina, Zarrouk culture medium with different compositions was used, and after cultivation in smaller scales (100 and 500 ml), the final cultivation was carried out in volumes of 5 and 50 liters. After cultivating the microalgae and exposing them to fluorescent light with appropriate light lux intensity (3500 to 8000) and a period of 12 hours of darkness and 12 hours of light, the samples were placed at a temperature of 29 °C for 16 days. In order to evaluate the growth process of the algal mass, the absorbance of the solution containing the algal cells was read at a wavelength of 540 nm. After preparing the dry mass of spirulina microalgae, four methods of ultrasound, freeze-defrosting, enzymatic method and mineral solvent technique were used to phycocyanin extraction. In the next steps, the efficiency of each method was evaluated by measuring the concentration and purity of phycocyanin. In addition, the effect of applying the purification process by ammonium sulfate was also evaluated on the concentration and purity of the extracted pigment. This research was conducted in a completely randomized design and SPSS and EXCEL software were used for statistical analysis and drawing of diagram, respectively. Data were analyzed using one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and Discussion: The results showed that microalgae growth from day 0 to 14 had an upward trend and the resulting changes were significant at all times, except days 14 and 16 (p<0.05). Also, after passing the short resting phase (2 days), the microalgae entered the logarithmic growth stage and continued to grow until the 14th day, but between the 14th and 16th days, the growth was almost constant. In the following, it was found that the mass produced after 16 days is 1120 mg/l. The concentration of phycocyanin extracted in enzymatic and ultrasound methods (1.815 and 1.786 mg/ml, respectively) had no significant difference (p>0.05) and was at a higher level than the other two methods (p<0.05); In addition, the pigment concentration was higher in the freeze-defrosting technique (1.535 mg/ml) than in the mineral solvent method (1.121 mg/ml). After purification of the pigment using ammonium sulfate, the pigment concentration and purity increased significantly in each method (p<0.05). The results of this research showed that by choosing the optimal method and applying the purification process using ammonium sulfate, the extraction efficiency of phycocyanin from Spirulina microalgae (Spirulina platensis) can be increased. Conclusions: Based on the results of this research, the growth trend of Spirulina platensis in Zarrouk culture medium is first ascending and then constant (during 16 days). Ultrasound technique and enzymatic method (lysozyme enzyme) to extraction of phycocyanin pigment from Spirulina platensis microalgae have more efficiency than freeze-defrosting and inorganic solvent (hydrochloric acid) methods. Also, purification of the extracted pigment using 40% ammonium sulfate increases the concentration and purity of phycocyanin in each method.

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Investigating the physicochemical properties of healthy yogurt containing Bitter gourd powder

Zaynab Mohkami; Hasan Ghorbani Ghouzhdi; fatemeh bidarnamani; Yasub Shiri

Articles in Press, Accepted Manuscript, Available Online from 30 January 2023

https://doi.org/10.22067/ifstrj.2023.76410.1168

Abstract

Introduction: Yogurt is one of the most widely consumed fermented milk product, which, like any other dairy product, is prone to spoilage and poor quality. Efforts to improve the production ... Read More

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Investigating physical and mechanical properties of bionanocomposite film based on flaxseed mucilage and cellulose nanocrystal

Elham Safaei; Hannan Lashkari; sara ansari; Alireza Shirazinejad

Articles in Press, Accepted Manuscript, Available Online from 08 February 2023

https://doi.org/10.22067/ifstrj.2023.79467.1214

Abstract

Introduction: Manufacturers are trying to replace plastic materials in the food packaging industry with biodegradable and edible films. Biodegradable edible films and coatings are mainly ... Read More Introduction: Manufacturers are trying to replace plastic materials in the food packaging industry with biodegradable and edible films. Biodegradable edible films and coatings are mainly made from carbohydrates, lipids and proteins and their mixtures. In recent decades, various carbohydrates from plant sources have been investigated and introduced as new compounds for the preparation of these films. Flaxseed gum is a white to cream-colored powder that dissolves in water and produces a gel, and is a desirable compound for forming films and coatings. Recently, through the integration of reinforcements or fillers with at least one nanometer dimension in the substrate of one or more natural biopolymers, the physicochemical, mechanical, optical, thermal and barrier properties of pure biofilms have been improved. The use of cellulose nanoparticles in biofilms as a reinforcing agent for polymer materials leads to the creation of composite films with better quality characteristics and leads to the creation of functionalization activities in films production. Therefore, the aim of this research was to produce and characterize edible and biodegradable film based on the combination of flaxseed gum and cellulose nanocrystals.Materials and Methods: Cellulose nanocrystals (Degree of crystallinity: 42% and average particle size: 58 nm) were extracted from cotton linters. Glycerol and other chemicals used for this research were obtained from Merck, Germany. Flaxseeds were purchased from the local market of Shiraz (Iran). Bionanocomposite films were prepared from different ratios (0:100, 30:70, 50:50, 70:30 and 100:0) of flaxseed mucilage (2% w/v) and cellulose nanocrystal (6% w/v) solutions. The prepared solutions were poured on a petri dish with a diameter of 15 cm and dried in an oven at 80°C for 4 hours. Their physical, color and mechanical properties were investigated and the best ratio was selected for the preparation of bionanocomposite film. The produced films were subjected to tests to determine thickness, solubility, water absorption capacity, permeability to water vapor, tensile strength, elongation at break point, and colorimetry. The microstructure of the produced film was studied using a scanning electron microscope (SEM). Average data were analyzed by analysis of variance in a completely random design using SPSS 22.0 software. Differences between treatments were expressed in Duncan's multiple range test at the 95% probability level (p<0.05) and the corresponding graphs were drawn with Excel 2013.Results and Discussion: The results of the film thickness test showed that the film containing 100% mucilage has the lowest thickness and with the addition of cellulose nanocrystals, the thickness increased significantly (p<0.05). The results of the water solubility and water absorption capacity of the film samples showed that the addition of cellulose nanocrystals to the flaxseed mucilage film initially led to a significant decrease in the water solubility and water absorption capacity (p<0.05), so that the lowest These two physical parameters were obtained in the film containing the combination of 70% flaxseed mucilage and 30% cellulose nanocrystal, and then with the increase of cellulose nanocrystals, an increase in water solubility and water absorption capacity of the films was observed. Nanocrystal cellulose at low levels (30%) acted as a filler and was uniformly dispersed in the network of the film and by filling the empty pores of the biopolymer film based on flax seed mucilage, it made the passage of water vapor more complicated and reduced the permeability to water vapor. gave, but its higher amount increased the permeability of the film to water vapor.The results showed that by adding cellulose nanocrystal to the film based on flaxseed mucilage and increasing its amount, the brightness of the films decreased and the intensity of redness, yellowness and turbidity of the films increased significantly (p<0.05). By combining flaxseed mucilage and cellulose nanocrystals in a ratio of 30:70, the best film was produced in terms of mechanical strength and stability against moisture and water vapor. The SEM image of this film showed a smooth, even surface and a uniform distribution of cellulose nanocrystals in the film network.Conclusion: The results finally showed that the combination of flaxseed mucilage and cellulose nanocrystals in a ratio of 30:70 was able to produce a biodegradable and edible film with favorable structural and barrier properties. The characteristics of this film include; thickness (0.313mm), solubility (53.42%), water absorption capacity (44.44%), permeability to water vapor (0.350 g.m-1s-1Pa-1 × 10 -10), tensile strength (0.973 MPa), elongation at break point (30.52%) was obtained. The colorimetric indices L*, a*, b* and turbidity were determined as 79.73, 1.95, 3.48 and 1.335 mm-1 respectively.Acknowledgement: The authors would like to express their sincere gratitude to Islamic Azad University, Sarvestan Branch.

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Measurement and comparison of nitrate, nitrite and heavy elements in first harvest and re-harvest rice

Nazanin Khakipour; Shiva Dehghan Abkenar; Zeinab Soltan Touyeh

Articles in Press, Accepted Manuscript, Available Online from 08 February 2023

https://doi.org/10.22067/ifstrj.2023.75970.1160

Abstract

detection limit of the method (LOQ) used to measure nitrate and nitrite is 100 ppb, the amount of nitrate and nitrite in all samples can be less than 100 ppb. The permissible level ... Read More

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Investigating of tomato pastes microbial contamination in Iran and Isolation and detection of Alicyclobacillus acidocaldarius by PCR method

masomeh Atharinia; nasrin zonorian; sareh davarzani

Articles in Press, Accepted Manuscript, Available Online from 19 February 2023

https://doi.org/10.22067/ifstrj.2023.79840.1222

Abstract

Tomato (Lycopersicon esculentum) is a perishable vegetable that is widely cultivated and consumed around the world. It is rich in nutrients, vitamins, dietary fibers and phytochemicals. ... Read More Tomato (Lycopersicon esculentum) is a perishable vegetable that is widely cultivated and consumed around the world. It is rich in nutrients, vitamins, dietary fibers and phytochemicals. It is recognized as a very profitable crop that provides high returns to small-scale farmers in most developing countries. Tomato paste is one of the processed tomato products that has a long shelf life and is used as an important food ingredient all over the world. According to global statistics, Iran is among the top ten producers of tomato paste in the world, Iran ranks fourth to fifth in the world in the field of aseptic paste production. Usually, spoilage of canned food by microorganisms is divided into two categories: those spoiled by thermophilic bacteria, those spoiled by mesophilic microorganisms. Alicyclobacillus bacteria are considered as a risk for acid pasteurized food industries. These bacteria enter the product through soil-contaminated fruits, production equipment of the factories and finally the product produce metabolites such as guaiacol, causing an unpleasant taste in the product. In order to investigate the microbial contamination of canned tomato paste in the country, 46 samples of canned tomato paste in the amount of 184 cans of 800 grams were purchased from the market. Regarding the purchase of samples from the market, we tried to buy a different production date and production series for each sample (approximately 4 canned cans for each brand from each production series). The purchased samples were sent to the Microbiology Department of the Standard Research Institute laboratory for microbiology tests. At the same time, the culture media of thermophilic bacteria (Orange Serum Agar, Thermoacidurans Agar from 4 available brands) were tested for performance control. The canned tomato paste samples were incubated at 30 C◦ ± 1 C◦ for 14 days and 55 C◦ ± 1 C◦ for 7 days. The contents of both test samples were tested separately for termophilic bacteria, mesophilic bacteria, mold and yeast. Out of the 46 samples prepared with different production dates and production series, which were 46 cans of canned tomato paste in total, 28 samples were positive in terms of contamination with thermophilic bacteria. According to the number of contaminated samples, it was found that 60.86% of the samples were contaminated. Colonies grown on Thermoacidurans Agar culture medium were examined morphologically. For further investigations, gram staining was performed. All the stained colonies morphologically showed the form of gram-positive rod-shaped bacilli. Biochemical tests including catalase and oxidase were performed to identify Alicyclobacillus species. All the grown colonies were catalase positive and oxidase negative. The final identification of the species was done by performing molecular tests based on specific primers designed from Alicyclobacillus gene. These tests were performed in three stages: genomic DNA extraction, polymerase chain reaction and electrophoresis. Using the PCR method, the grown colonies were analyzed for two types of bacteria, Alicyclobacillus acidocaldarius and Bacillus coagulans. According to the results obtained from sequencing with designed primers in the NCBI database, it showed 100% similarity with the registered sequences, which are all different strains of the Alicyclobacillus acidocaldarius species. None of the colonies were detected as Bacillus coagulans species. Since Alicyclobacillus acidocaldarius bacteria were isolated from soil for the first time, the presence of these bacteria in the product indicates the contamination of raw materials with soil. In this research, the presence of alicyclobacillus bacteria in canned tomato paste was confirmed. Due to the high heat resistance of this bacteria, there is a possibility of the presence of alicyclobacillus bacteria in all stages of tomato paste production, which have entered the product through the soil, and 95°C ± 3°C pasteurization temperature in 30 minutes is not effective in removing this bacteria completely. Most acidophilus thermophilic bacteria, such as Alicyclobacillus family, are not pathogenic bacteria. Their presence in food may make the food taste bad or smelly, but it does not pose a risk to the health of the consumer. Therefore, in order to reduce the risk of spoilage and to prevent the growth of bacterial spores in the product, it is essential not to expose the product to high temperatures for a long time. It is also necessary to perform rapid cooling after heat treatment and keep the product at a temperature below 30°C.

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Pre-harvest application of chitosan and coating with carvacrol on biochemical, qualitative and shelf life characteristics of strawberry (Fragaria × ananassa Duch)

Zeinab Ghasemi Arshad; Abdollah Ehtesham Nia; isa hazbavi; Hasan Moumivand; Morteza Soleimani Aghdam

Articles in Press, Accepted Manuscript, Available Online from 19 February 2023

https://doi.org/10.22067/ifstrj.2023.77806.1192

Abstract

Background and purpose: The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential ... Read More Background and purpose: The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria ananassa cv. qingxiang) is one of the most popular and widely consumed berries due to its taste, sweetness and healthy function. The taste of strawberry is related to its hardness, viscosity, sugars, protein, total soluble solid, and titratable acidity content. It is a good source of polyphenolic compounds such as flavanols and has antioxidant activity. This, together with higher vitamin C content in strawberries, contributes beneficial effects on the maintenance of consumer health . The strawberry has higher antioxidant activities than orange, grape, banana, apple, etc.. Strawberries are among the fruits sensitive to mechanical and physiological damage and have a fast metabolism and degradation during the storage period. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. Strawberry is one of the fruits sensitive to mechanical and physiological damage and has a fast metabolism and degradation during the storage period. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. Materials and methods: This research was conducted as a factorial experiment in the form of a completely randomized design with three replications in the educational research greenhouse of the Faculty of Agriculture of Lorestan University. The first factor is the type of material with different concentrations in five levels including 0, 0.3%, 0.6% carvacrol, the combination of chitosan with 0.3% and 0.6% carvacrol, and the second factor is time storage in four levels including 0, 10, 20, 30 days after storage. The harvested fruits were kept at a temperature of 4°C and with a relative humidity of 90±5% and parameters such as weight loss, pH, firmness of the fruit tissue, acidity (TA), soluble solids (TSS) and taste index, vitamin C. , phenol and flavonoid, fruit shelf life (number of days) during the storage period was investigated and studied. Findings: The results ANOVA showed that the effect of the type of treatment and time storage on all investigated traits was significant at the probability level of 1%. The fruits treated with the combination of chitosan and carvacrol 0.6% had more texture firmness, vitamin C, phenolic substances and the amount of soluble solids and better shelf life than the control. In all four measurement times, the highest content of phenol (2.49 mg of gallic acid per 100 gr FW), flavonoid (0.435 mg of Quercetin per 100 gr FW) and firmness (3.80 N) was related to The combined treatment of chitosan with carvacrol was 0.6% and the lowest amount was related to the control. The firmness of the fruit tissue gradually decreased during storage, but this process was observed at a significantly slower rate in the treated fruits.

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Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum

akram Arianfar; atena modiri dovom; vahid hakimzadeh; Sara Naji-Tabasi

Articles in Press, Accepted Manuscript, Available Online from 28 February 2023

https://doi.org/10.22067/ifstrj.2023.80077.1227

Abstract

Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective ... Read More Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid or liquid that from emulsification Fat substitutes and vegetable oils With vinegar and other additives are prepared And has less energy and fat It consists of mayonnaise and salad dressing. Fat has the most calories (9 kcal/g) compared to Protein and carbohydrates (4 kcal/g) provides. Mayonnaise is an oil-in-water emulsion And due to having high amounts of fat It causes cardiovascular diseases It is found in consumers. If used from lower amounts of oil To create texture Suitable for use Thickeners It occurs in mayonnaise Gums are part of Construction formula are Most sauces. Due to the great desire To consume low-fat products And also the wide use of this sauce Production of low-fat mayonnaise is important. The purpose of this research Production of reduced fat mayonnaise Using stabilized nano emulsion It is with casein complex Pickering and Gadomeh Shirazi gum. materials and methods : Mayonnaise with reduced oil Contains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, Textural features, Color characteristics, morphology, Organoleptic properties Sauce samples were evaluated. Results and Discussion : The results showed As the replacement percentage increases Nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise Emulsion stability She found her mayonnaise sauce Although at a replacement level of 30% nano emulsion, this decrease in stability was not significant(P<0.05). In the time stability test Low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 days significant difference between the control sample and mayonnaise No significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test It showed that among the factors L*. a*. b Statistically with the sample There was a significant difference.(P≤0/05). brightness In the witness sample, it was 48/85 In connection with RFM50% The least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% The most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion Contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased In general, from the RFM50% sampleUp to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat The brightness is reduced. Conclusion: By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce The amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, The witness sample has the most general acceptance But there is a significant difference between the samples There was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with Reduced fat using Nanoemulsion stabilized with Complex Pickerings Casein and Shirazi Gadomeh gum The results showed that with the increase Reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion Preserve textural features and promoted in some cases. All emulsions produced of favorable stability During storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, Use of nanoemulsion Maintains quality characteristics Mayonnaise with oil Especially reduced In the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure In the digestive system High stability against digestion, is hope Pickering nanoemulsion structure in the production of food products Various low-fat items be investigated further.

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Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging

Nayyere Gholipour Shahraki; Nafiseh Zamindar; Saeede Hamidi

Articles in Press, Accepted Manuscript, Available Online from 07 March 2023

https://doi.org/10.22067/ifstrj.2023.78801.1205

Abstract

IntroductionThermal processing is an important method of canned food production (Farid and Abdul Ghani, 2004). Estimation of the heat transfer rates is essential for obtain optimum ... Read More IntroductionThermal processing is an important method of canned food production (Farid and Abdul Ghani, 2004). Estimation of the heat transfer rates is essential for obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating process will lead to an improved performance in the process and to some energy savings (Abdul Ghani et al., 1999). Computational fluid dynamics (CFD) is an efficient way to study flow behavior and temperature distribution of thermal processing in the food technology (Ghani et al., 2003). As the semi-rigid aluminum packaging market recently has been introduced, there is limited information about the temperature distribution during the heating process of such containers. In this paper the temperature distribution was predicted and location of cold zone was determined. The effect of headspace (air and water vapor) in heat transfer mechanism was investigated.Materials and methodsPhysical propertiesMalt extract properties such as density, specific heat, thermal conductivity and viscosity values are necessary for the equations solution. Viscosity and density of the sample was measured as a function of temperature (Vatankhah et al., 2015). Specific heat and thermal conductivity of sample were estimated using the mass fraction of its constituents. For simulation, the experimental results were applied by piecewise-linear method in the material part of the software to describe viscosity, thermal conductivity and specific heat.Experimental methodologyFor the experimental, a thermocouple probe was located at point (0, 0, -2.76) in a semi rigid aluminum based packaging to measure the temperature distribution inside the container. Then the package was filled with malt extract (°Brix ~ 60) and then the package was sealed at 280 °C using Alcan machine. Another thermocouple was placed near the containers, in the water cascading Barriquand steriflow retort. The thermocouples were attached to Ellab data logger by PT100 cables. The data logger was connected to a personal computer and E-val 2.1 software was used to export time temperature profile of each thermocouple in 1 min intervals.Geometry and meshingGambit 2.3.30 was used to develop geometry and set of grid (0.2 cm, and 0.1 cm mesh size) was performed. Then software of fluent 6.3.26 with 3-D, double precision, pressure-based solver, implicit formulation, unsteady time, laminar flow was applied to solve the system of the governing equations (Vatankhah et al., 2015).Boundary conditions and initial valuesUnsteady temperature function was imposed to all faces of the geometry in 1 min time intervals. No-slip boundary condition was supposed for velocity components relative to boundaries. The boundary conditions used at top surface, bottom surface and side walls included: T = Tw, Vx = 0, Vy = 0 and Vz = 0. The initial temperature was assumed as the first temperature which was measured by the thermocouple at the starting time of processing.Solution methodologyFluent software was used to solve the Navier-Stokes and energy equations simultaneously. A preset convergence limit of 10−3 for continuity and momentum equations and 10−8 for the energy equation were used, in order to achieve an appropriate convergence. The under-relaxation factors were adjusted smaller than 1 to obtain a good convergence of the numerical solution. SIMPLEC algorithm was used for pressure-velocity coupling.Results and discussionThere was no significant difference between predicted and experimental temperatures for point (0, 0, -2.76) in models with and without head space using t-test (p<0.01). Temperature contours of predicted models (with headspace) were similar to model without headspace at the different stages of the process. Simulation result showed slowest heating zone located in (0.02 <X< 0.8, -1 <Y< 0.3 and -3.27<Z< 3.27) for model of malt extract with headspace and in (-3.58 < X< 3.76, -3.44 <Y< 0.48 and -3.46 <Z< -3.05) for model of malt extract without headspace. ConclusionsThe heating process of malt extract in semi rigid aluminum container during thermal processing was simulated successfully using CFD. The CFD based model showed that the position of SHZ was located in the third end of the container.

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Evaluation of some textural and quality characteristics changes of cake fortified with wheat germ

mandana tayefe; Seyyed Mostafa Sadeghi; Leili Fadayi Eshkiki; kambiz ghiasvand

Articles in Press, Accepted Manuscript, Available Online from 14 March 2023

https://doi.org/10.22067/ifstrj.2023.77230.1185

Abstract

Introduction:Baking products such as cakes are consumed in a relatively large amount in the world. Considering efforts to reduce the incidence of diseases such as cancer, cardiovascular ... Read More Introduction:Baking products such as cakes are consumed in a relatively large amount in the world. Considering efforts to reduce the incidence of diseases such as cancer, cardiovascular diseases and foods that fortified with plant materials can play an essential role in ensuring health. Among different foods, baking products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, cakes are susceptible to oxidation due to high amounts of fat and consequently reduce shelf life. Therefore, due to the nutritional characteristics of cake, improving its characteristics seems necessary. In this study, the effect of adding wheat germ as a rich source of fiber, tocopherols and essential fatty acids as well as ascorbyl palmitate as antioxidant compound on the qualitative and structural properties of cake was investigated.Materials and methods:In this study, five oil cake including control, ascorbil palmitate (100 ppm), wheat germ (5, 10 and 15%), were prepared and the amount of moisture, firmness and volume of cake at the beginning of storage period, peroxide number and acidity during 14-day storage period were investigated. In order to evaluate the texture of the cake, texture analyzer, was used. In this way, the required force was calculated by a cylindrical probe (2.5 cm wide at 1.8 cm height) with a speed of 60 mm/min and a penetration depth of 25 mm into cake samples with a thickness of 20 mm. The specific volume of the produced samples and moisture of the middle part of the samples were measured 3 hours after baking. Peroxide number was measured based on (National Standard of Iran No. 4179, 2017). Acidity was reported in oleic acid (National Standard of Iran, No. 15813, 2018). Results and Discussion:The results showed that addition of L-ascorbyl palmitate had no significant effect on moisture content, hardness and cake volume. However, wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide and acidity of the samples were observed during the storage period. However, the values of the mentioned indices in the sample containing palmitate ascorbyl showed lower than those containing wheat germ. According to the results, it seems that the sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment.Conclusion:Considering that oxidation and reduction of storage life in different types of cakes are probable due to the presence of considerable amounts of fatty acids, in this study the effect of adding L-ascorbyl palmitate as a common antioxidant and processed wheat germ due to its antioxidant behavior in the moisture content, hardness, cake specific volume, texture and shelf-life characteristics of the cake was investigated. The overall results show that by adding L-ascorbyl palmitate, there is no significant effect on moisture content, hardness and cake specific volume. However, processed wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide value and acidity of the cake was observed during the storage period. However, the values of moisture content, hardness and cake specific volume in the sample containing palmitate ascorbyl showed lower than those containing wheat germ. According to the results, it seems that the sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment and artificial antioxidant replacement.

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Evaluation of the fouling phenomenon during membrane clarification of apple juice using scraped surface membrane unit

Sima Yassari; H. Mirsaeedghazi; Leila Roozbeh Nasiraie; Ali Fadavi

Articles in Press, Accepted Manuscript, Available Online from 25 April 2023

https://doi.org/10.22067/ifstrj.2023.79693.1217

Abstract

Introduction: As a useful fruit for humans, apple (Malus domestica) has rich sources of antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements ... Read More Introduction: As a useful fruit for humans, apple (Malus domestica) has rich sources of antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended solids. Large (pectin, protopectin, pigments, polymeric carbohydrates, tannin, starch, cellulose, hemicellulose, fibers, etc.) is of great importance. Due to the presence of colloidal suspended solid particles and compounds that settle over time (mold, bacteria, plant cell fragments, pectin-tannin complex), apple juice must be clarified before concentration. Due to the high-energy consumption, time-consuming, degradation of thermo-sensitive components, and reduction of nutritional value in traditional methods, todays, juice clarification has been directed to the exploration of membrane processes. Despite all the benefits of membrane processes, one of the critical problems is permeate flux decline due to the concentration polarization and membrane fouling. In this study, an innovative mechanical motion was developed to remove the cake deposits on the membrane surface towards mitigating adverse effects of polarization and fouling. Materials and methods: Membrane scraped surface module was designed and made with polyethylene material. The membrane was enclosed between the lower and upper parts of the module. These two parts are connected with screws and create a cylindrical part. Also, two caps are pressed axially to this cylindrical part by a metal frame to eliminate any unwanted leakage. The rotor shaft was coupled with an electric motor and the rotation of the output shaft was regulated by an inverter. A pump transferred the fresh fruit juice to the module through the inlet port and then it was divided into two output streams, permeate and retentate. The permeate was collected from the bottom of the module for further investigation and the retentate was returned to the juice tank. A polyethersulfone (PES) membrane wit molecular weight cut-off (MWCO) of 4 kDa was used to clarify apple juice. Effects of the blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (TMP) (0.5, 1 and 1.5 bar), feed flow rate (FFR) (10, 15 and 20 ml/s) and the distance of the blade from the membrane surface (2 and 5 mm) on volumetric concentration factor (VCF) and fouling phenomenon were evaluated. Hermia model was used to study the main fouling mechanism and it was verified by scanning electron microscopy (SEM) images. Results and discussion: Results showed that rotating the blade with speed of 600 rpm at TMP of 0.5 bar, FFR of 10 ml/s and 2 mm distance from the membrane surface had the best performance in VCF and reducing fouling. The main mechanism of fouling was cake formation. Rotation of the blade decreases the intensity of cake formation and its thickness on the membrane surface and enhances the standard pore blocking. Also increasing the blade rotation speed changes the main fouling mechanism to the standard pore blocking due to the cake disintegration on the membrane surface and the penetration of fine particles into the membrane pores. As a result, the rotation of blade had a significant positive effect on increasing the VCF. On the other hand, the total resistance decreased with the rotation of the blade and by increasing the distance of blade from the membrane surface, the intensity of cake formation reduced. Also, the SEM images showed that in without blade rotation mode, the accumulation of cake particles on the membrane surface is thicker and denser than in with blade rotation mode. On the other hand, the low thickness of the cake layer formed on the membrane surface in the process of blade rotation is due to the turbulences resulting from the rotating blade. These observations confirm the results of the Hermia model in the previous sections. Conclusion: In conclusion, the TMP 0.5 bar, FFR of 10 ml/s, blade rotation speed of 600 rpm with a distance of 2 mm from membrane surface were considered as the best conditions for ultrafiltration of apple juice using scraped-surface membrane unit.

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Comparison of the effect of sodium nitrite and nanocapsules carrying astaxanthin from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating in controlling oxidative and microbial spoilage of common sausage

Soheyl Reyhani Poul; sakineh Yeganeh; R. Safari

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78749.1202

Abstract

Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability ... Read More Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability of the product by preventing the growth of anaerobic bacteria, especially clostridiums, exerting an antioxidant effect, stabilizing the red color of the meat and improving the taste. Besides these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance with a natural preservative. Pigments extracted from aquatics such as astaxanthin with antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. But these pigments must be nanoencapsulated first due to their sensitivity to food production conditions, including high temperature. The aim of the current research at the first is to extract astaxanthin from Haematococcus microalgae by acid-acetone method and pigment nanoencapsulation with maltodextrin-caseinate combination coating. Then, the nanocapsules produced with different proportions will replace sodium nitrite in the sausage formulation, and oxidative and microbial spoilage tests, color and sensory evaluation will be performed for different treatments.Materials and Methods: First, astaxanthin pigment was extracted from Haematococcus microalgae (Haematococcus pluvialis) using acid-acetone technique. Then, the extracted pigment was nanoencapsulated with maltodextrin-sodium caseinate combined coating and the resulting nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative spoilage, microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator temperature along with the control (without sodium nitrite and nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and Discussion: According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to B, E and D (p>0.05) treatments (p<0.05). A and C treatments had no significant difference in terms of thiobarbituric acid and peroxide until day 14 (p>0.05), but with the passage of time this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controling with oxidative spoilage is significantly greater than that of sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results showed that in the field of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). B and E Treatments (p>0.05) were ranked next (p<0.05). The results of this section showed that if from 120 mg/kg sodium nitrite to 60 mg/kg is replaced with astaxanthin carrying nanocapsules in the sausage formulation, the resulting product has the same antimicrobial power as product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than treatments B and E and the control in terms of color indices and general acceptance (p<0.05). Comparison of the color and sensory properties of the treatments on days 0 and 28 of storage at refrigerator temperature showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.Conclusions: Nanocapsules carrying astaxanthin with combined maltodextrin-sodium caseinate coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the harmful sodium nitrite preservative in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced with nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory evaluation.

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Improving the nutritional properties and reducing the absorption of donut oil using saponinized quinoa flour

akram Arianfar; Mahtab Moradnia; zahra sheikholeslami; Ali Mohamadi sani

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78044.1195

Abstract

Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet ... Read More Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic conditions in recent years requires that research in the field of replacing wheat 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 used for human food 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 is too bitter hence causing bloating and heartburn. Ths 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 investigated 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 method) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40%. 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 whit saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts 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 wet and dry combined method, followed by the maceration method. The difference between the combined method and massage was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the massage method is important from the point of view of the economy due to the long time of the process and the production of a lot of waste water so this method had the loss of nutrients in the 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 instead 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.

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The effect of ultrasound pretreatment on hydrolysis time by pepsin enzyme to produce antioxidant peptides from edible mushroom (Agaricus bisporus) protein

isan izanloo; Alireza Sadeghi Mahoonak

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78786.1203

Abstract

Introduction: Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural ... Read More Introduction: Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived bioactive peptides, can play an important role in oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. Ultrasound pretreatment before enzymatic hydrolysis can open the protein structure and increase the intensity of proteolysis by increasing the exposure of peptide bands prone to enzymatic hydrolysis; This increases the production efficiency of bioactive peptides. Ultrasound treatment changes the three-dimensional structure of proteins. Therefore, a combination of pretreatment with ultrasound and sequential enzymatic hydrolysis can be a promising way to modify the function of proteins.Materials and Methods: In this research the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom protein by pancreatin enzyme to produce peptides with high antioxidant capacity was evaluated. To do this research first edible mushrooms was turned into powder and Then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity, the hydrolysis was performed during the times of 30, 60, 90, 120, 150, 180 and 210 minutes with a ratio of enzyme to substrate of 1% (based on the result of previuos research) and at a temperature of 40°C in four conditions. The first state of the sample without ultrasound pre-treatment, the second state with ultrasound pre-treatment with 40% power, the third state with ultrasound pre-treatment with 70% power and the fourth state with ultrasound pre-treatment with 100% power by ultrasound probe in 5 minutes before adding the enzyme was used. In the next step, the antioxidant capacity of hydrolyzed proteins was measured at different times by DPPH free radical scavenging activity, iron ion reduction power, iron ion chelation and total antioxidant capacity.Results: The results showed, the highest DPPH free radical scavenging activity in untreated and treated samples with 40, 70 and 100% ultrasound power were 69.1, 77.45, 79.07 and 80.27, respectively. In most of the hydrolysis times, DPPH free radical scavenging activity in ultrasound treatment with 100% power was higher than the samples treated with ultrasound with 40 and 70% power. The highest total antioxidant capacity in untreated and treated samples with 40, 70 and 100% ultrasound power were 0.871, 1.025, 1.05 and 1.2 (absorption at 695 nm), respectively. In most of the hydrolysis times, the total antioxidant capacity in the samples treated with ultrasound with 100% power was higher than the samples treated with ultrasound with 40 and 70% power. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40, 70 and 100% ultrasound power were 2.03, 2.40, 2.44 and 2.51(absorption at 700 nm), respectively. The highest iron ion chelation power in untreated and treated samples with 40, 70 and 100% ultrasound power were 25.22, 30.40, 26.52 and 41.10%, respectively. The results showed that samples pretreated with 100% power ultrasound have the highest antioxidant properties compared to samples without pretreatment and pretreated with 40% and 70% ultrasound power. Based on the results of ultrasound treatment with 100% power and during hydrolysis time of 60 minutes, it results in a product with high antioxidant capacity and was selected as a suitable treatment.Conclusions: The results showed that samples pretreated with ultrasound with 100% power have the highest antioxidant properties compared to samples without pretreatment and pretreated with 40 and 70% power. Therefore, the use of high-power ultrasonic pretreatment shortens the hydrolysis time to achieve peptides with higher antioxidant capacity and thus increases the efficiency of enzymatic hydrolysis.

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Ethanolic extract of Prosopis farcta root: Determination of total phenols and flavonoids, radical scavenging ability and its antimicrobial effect on some bacteria causing infection and food poisoning

Behrooz Alizadeh Behbahani; Mostafa Rahmati- Joneidabad; Mohammad Noshad

Articles in Press, Accepted Manuscript, Available Online from 01 May 2023

https://doi.org/10.22067/ifstrj.2022.76780.1173

Abstract

Introduction The use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of chemical food additives and the reduction of ... Read More Introduction The use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of chemical food additives and the reduction of public acceptance of these compounds have caused serious problems in their application. Excessive use of synthetic preservatives, some of which are suspected to be toxic, has completely eliminated these factors and led to the use of natural alternatives to preserve or extend the shelf life of food products. Many plant-based bioactive compounds are good alternatives to synthetic antimicrobial and antioxidant supplements. Plant extracts have significant biological activity including antioxidant, antibacterial, and antifungal properties, which has increased their use in food products. In addition, plant-derived antimicrobial compounds have been considered in the pharmaceutical industry to control microbial pathogens. natural antioxidant and antimicrobial compounds are receiving a lot of research and industrial attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased. The plant Prosopis farcta grows in arid and semi-arid regions. In Iran, it is found in the southern regions of the country. In traditional medicine, this plant is used to prevent hyperlipidemia and hyperglycemia, to treat hemorrhoids, intestinal diseases and diarrhea, and leprosy, and to reduce abortion. In addition, antimicrobial and antioxidant properties of various species of Prosopis have been reported. Accordingly, in this study, after examining the number of total phenols and flavonoids, the antioxidant and antimicrobial properties of ethanolic extract of Prosopis farcta were determined. Materials and methods The ethanolic extract of P. farcta was obtained by using the maceration method. Total phenol content (by Folin-Ciocalteu reagent method), total flavonoid content (by aluminum chloride method), antioxidant activity (by DPPH and ABTS free radical scavenging and beta-carotene bleaching methods), and antimicrobial effect against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated. Results and discussion P. farcta ethanolic extract showed high phenol content (145.58 ± 1.30 mg GAE/g), while its total flavonoid content was 72.37 ± 1.48 mg QE/g. Antioxidant activity of ethanolic extract of melon root using different methods of DPPH and ABTS free radical scavenging and beta-carotene bleaching inhibition were 62.60, 71.82 and 54.50%, respectively. Antibacterial activity of P. farcta ethanolic extract against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis according to disk diffusion agar and well diffusion agar methods showed that the antimicrobial activity of the extract was concentration dependent and Shigella dysentery and Staphylococcus aureus were the most resistant and sensitive bacterial strains to the extract. The minimum inhibitory concentrations of ethanolic extract of P. farcta root for Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis were 8, 8, 4 and 4 mg/ml, respectively; while the minimum bactericidal concentrations for these bacteria were 128, 256, 32 and 64 mg/ml, respectively. Conclusion In the present study, ethanolic extract obtained from the roots of P. farcta was identified as a rich source of phenolic and flavonoid compounds. The ethanolic extract showed effective antimicrobial and antioxidant properties. The results greatly indicated the promising effect of P. farcta root extract against Gram-positive and Gram-negative bacterial species. As the microbial resistance is constantly increasing, ethanolic extract of P. farcta root can be considered as a suitable complementary option to tackle this problem. In addition, the identification of individual components of P. farcta ethanolic extract and their biological functions or their combination with common antioxidant and antimicrobial agents could be the subject of future research.

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Comparison of the effect of adding Spirulina platensis algae powder on sensory, physical, protein and iron properties of three different industrial products of bread, cake and layered sweets

YAZDAN MORADI; Mansoreh ghaeni; Haleh Hadaegh

Articles in Press, Accepted Manuscript, Available Online from 06 May 2023

https://doi.org/10.22067/ifstrj.2023.80461.1232

Abstract

AbstractIncreasing consumption of marine food resources considered due to the availability of compounds with nutritional value. In the meantime, some marine foods, including single-cell ... Read More AbstractIncreasing consumption of marine food resources considered due to the availability of compounds with nutritional value. In the meantime, some marine foods, including single-cell algae, have been considered as nutritional supplements and increase the nutritional value of some foods. For this reason, various solutions for introducing these microalgae in nutrition are expanding. Microalgae Spirulina platensis (Spirulina platensis) is one of the valuable marine species that is currently used in various forms such as powder, tablets, as well as adding to food and enriching food products. The purpose of this research was to investigate the effect of Spirulina platensis microalgae powder on sensory, physical and nutritional properties of three different products with different composition. For this purpose, dry powder of spirulina algae was added with amounts of 0.25, 0.75, 0.5, 1 and 1.25% to the formula of three products: bulk bread, layered cookeis, and cake. From each product, a sample without microalgae powder was also considered as a control. Control samples and treatments were produced in an industrial factory. Sensory evaluation, changes in protein and iron content of different treatments were performed. Texture hardness factor and L*, a*, b* indexes of color were also analyzed by texture and color analyzer. The results showed that the behavior of spirulina microalgae in changing the characteristics of the three investigated products is different. This difference in behavior is especially noticeable in sensory evaluation. The results showed that the addition of spirulina microalgae to the product formula increased the amount of protein in different treatments. This increase was about 1% for bread, 0.06% for cake and about 2.2% for layered sweets, respectvily. This increase was due to the presence of a significant amount of protein (67.97%) in spirulina. Spirulina microalgae is basically known as a food item with high protein content. Therefore, the addition of this algae can be used as an enrichment with the aim of increasing protein. Sensory evaluation analysis showed that all three products had an acceptable acceptance score. But in the comparison between the three products of bread, cake and layered sweets, bread had a lower score overall. The higher score of cakes and sweets compared to bread can be due to the presence of some flavors such as baking powder and essential oils that are used in these products and overshadow the taste of microalgae. Also, the addition of spirulina algae to the samples increased the amount of iron from 4, 5, and 3 mg, respectively, in the treatments containing microalgae in the bread, cake, and layered cookies samples compared to the control. A significant increase (p<0.05) occurred in the bread product from 0.5% and above and in the cakes and layered sweets from 0.25% and above. Iron is one of the minerals with high nutritional value that is necessary for many people. Spirulina microalgae is known as a rich source of iron. In this research, the spirulina microalgae used contained 29.5 mg/kg of iron, so the addition of this algae to foods has resulted in an increase in the amount of iron. It shows that with the increase of spirulina, the color of the surface of the products has turned green. The incidence of green color in the treatments increases significantly with increasing the amount of spirulina, P<0.5. This color change is more noticeable in the bread sample compared to the control. From the point of view of color, spirulina can be used as a natural colorant in products that have a history of green color with other materials or to replace natural color with artificial color. The results of the device analysis showed that adding spirulina to the composition of ingredients of the treatments reduces the hardness and softens their texture. In general, it can be concluded that spirulina microalgae can be used as texture improver, color, protein and iron content in these products or similar products

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Production and evaluation of caffeine nanochitosome and instant drink powder enriched with it

Rezvan Shaddel; SHADI RAJABI MOGHADDAM

Articles in Press, Accepted Manuscript, Available Online from 13 May 2023

https://doi.org/10.22067/ifstrj.2023.80391.1231

Abstract

Introduction: Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance, however its bitter taste has created challenges for ... Read More Introduction: Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance, however its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this challenge. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced.Materials and methods: In this research, pure caffeine powder was purchased and stored in a moisture-free environment at room temperature. Ethanol (96%) and acetic acid were obtained from Mojallali Company, Tween 80 from Merck Company (Germany), lecithin (P3556), cholesterol (C8667), and chitosan (medium molecular weight) purchased from Sigma Aldrich Company (Germany). Sugar, essential oil and citric acid used in the formulation of the drink were purchased from a local store.At first, nanochitosomes in ratios of 9:1, 8:2 and 7:3 lecithin-cholesterol, were prepared using thin-layer hydration method. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Encapsulation efficiency was measured for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios. The stability of the chitosomal sample with a ratio of 9:1 lecithin-cholesterol was evaluated through visual observation of precipitation formation and calculation of the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature. FTIR was performed for each of the components of the wall of chitosomes, caffeine powder, chitosomal solution containing caffeine and chitosomal solution without caffeine with a ratio of 9:1 lecithin-cholesterol. Nanochitosomes with 9:1 lecithin-cholesterol ratio were used in the formulation of beverages due to having the smallest particle size, favorable zeta potential, the highest microencapsulation efficiency, and high stability during storage. The drink samples being prepared in different formulations (samples containing 3 and 5% free caffeine solution, samples containing 3 and 5% chitosomal caffeine solution and the control sample). Then, drinks were evaluated in terms of sensory characteristics and other physico-chemical characteristics (pH, acidity, Brix degree, etc.). Then, the drinks produced with a freeze-dryer machine were turned into powder, and two important characteristics of powdered products, i.e. water solubility index and their hygroscopicity, were evaluated.Results and Discussion: The average particle size and zeta potential for different ratios of lecithin -cholesterol were obtained in the range of 133.3-443.6 nm and +40.96 to +48.36, respectively. The encapsulation efficiency for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios were 91.2%, 86.18% and 79.09 %, respectively. The chitosomal sample with 9:1 lecithin-cholesterol ratio showed good stability during 60 days of storage at ambient temperature. FTIR results showed that caffeine was loaded in nanochitosomes. The results of the sensory evaluation of the prepared beverages showed the acceptability of the taste of the samples containing caffeine nanochitosome compared to the samples containing free caffeine, which indicates the success of chitosomal nanocarriers in covering the bitter taste of caffeine. The results of measuring the color of different drink samples showed that there is no significant difference between the color of samples. The results of measuring pH and acidity did not show significant differences between different drink samples. The results of measuring the solubility of different drink powder samples showed that the samples containing caffeine nanochitosomes have low solubility compared to other drink powder samples. Also, the hygroscopic amount of the drink powder containing caffeine nanochitosomes was lower than the other samples, which is considered as an advantage for powdered products.The results obtained in this research showed that nanochitosomes are an efficient system in covering the bitter taste of caffeine. Therefore, with the production of caffeine nanochitosomes and its usage in the formulation of powder drinks, it is possible to produce energizing and desirable drinks without the need to use high amounts of sucrose.

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Assessment of Cadmium, Lead and Nickel Removal Capacity of lactic acid bacteria from Aqueous Solutions and Fresh Edible vegetables

Mahdieh Mostafidi; Mohammad Reza Sanjabi; Naheed Mojgani; Sohyel Eskandari; Sepideh Arbabi Bidgoli

Articles in Press, Accepted Manuscript, Available Online from 20 May 2023

https://doi.org/10.22067/ifstrj.2023.79869.1220

Abstract

Introduction: The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3. ... Read More Introduction: The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3. Heavy metals have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute water, soil, plants, and eventually foodstuffs and our bodies. Several methods exist to remediate heavy metal pollution in waters such as membrane filtration, ion exchange mechanisms, or by precipitation. Yet, these techniques are not cost effective, in some cases, and do produce wastes that need to be properly disposed of. Microbial bioremediation could be an alternative. The use of microbes for remediation of heavy metals has been well studied. Some microorganisms, especially soil bacteria, have the ability to tolerate these contaminants. In addition, certain bacterial strains are capable of binding to heavy metals or transforming them into less toxic forms.Low operating costs, usable in foodstuffs, selective removal for specific toxic metals, minimal use of chemicals (resulting in low sludge production) and high efficiencies at very low levels of heavy metals are some of the advantages of biosorption methods. In this regard, the purpose of this study was to investigate the ability of active and passive absorption of heavy metals by a number of LAB strains in laboratory environment and food.Materials and methods: This study was conducted in two in- vitro and in-vivo phases; in the in- vitro phase, seven strains of bacteria with probiotic properties (L. casei, L. rhamnosus, L. plantarum, L. fermentum, Ent. facium, L. helveticus and L. acidofilous) were screened and then their ability to bind to cadmium (Cd), Lead (Pb) and nickel (Ni) in aqueous solution was investigated. Then, in the in-vivo stage, three probiotic strains that had the highest biosorption efficiency in the previously stage were selected and their effect with a ratio of 1:1:1 and contact time of 15 and 30 minutes on the removal of these toxic metals in coriander, leek and parsley fresh vegetables was evaluated. The residual concentrations of heavy metals in solution were measured by Inductively Coupled Plasma Mass Spectrometer (ICP-MS; ELAN DRC-e, PerkinElmer SCIEX, Canada) and Morphology of bacteria cell surfaces incubated with metals were monitored by scanning electron microscopy (JEOL JSM 5400 LV, Japan). Results & Discussion:The results of the in vivo stage showed that the most ability to heavy metals adsorption was related to the Ent. Facium bacterium which were equal to 79.75±0.11, 75.28±0.05 and 83.99±0.10% for Pb, Cd and Ni, respectively. In general, the removal efficiency of heavy metals by LAB bacteria in the inactive and killed state was significantly higher than the active removal efficiency of these bacteria, so that the highest percentage of passive absorption of lead, cadmium and nickel metals by inactive strains of L. casei, L. plantarum and Ent. Facium were 90.01, 81.98 and 86.56%, respectively. Electron microscopy observations and energy dispersive X-ray (EDX) analysis confirmed that the majority of these toxic metals significantly damage the surface of living cells by accumulating and binding on the surface of bacterial cells. A combination of three bacterial strains had a synergistic effect on the binding properties of toxic metals compared to the single state of these bacteria, so that in both active and inactive states, 90-99% of heavy metals from edible leafy vegetables were removed in less than 15 minutes. The results of this research generally showed that the binding capacity of dead biomass is significantly high and it is possible to dispose and reuse biomass in case of biological absorption.

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Evaluation the performance of drying efficiency and energy efficiency of a solar dryer quipped with phase change materials and air recirculation system

mohaddese Ahmadi; Hadi Samimi akhijahani; Payman Salami

Articles in Press, Accepted Manuscript, Available Online from 23 May 2023

https://doi.org/10.22067/ifstrj.2023.79695.1218

Abstract

IntroductionSolar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to ... Read More IntroductionSolar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy is still less than fossil fuels, which has caused environmental problems in the world. In recent decades, the tendency to use renewable energy, especially solar energy, has increased. A significant portion of the world's energy (about 30%) is spent on agriculture, and about 3.62% is used to dry agricultural products (Iranmanesh et al, 2020). However, thermal and drying efficiency of the solar collectors are not in acceptable range. Applying different ways to improve the performance of solar dryers such as using thermal energy storage system, air recirculation mechanism and using dessican system. In this paper, phase change materials were placed vertically in consecutive rows at different distances inside the collector and the thermal performance of the collector was investigated. Also, the drying process of Oleaster were evaluated using PCM and air recirculation system. Materials and methodsThe indirect solar dryer used in this study includes the chassis, flat plate collector, electric fan, drying cabinet, pipes containing PCM and sensors. 25 copper tubes containing PCM are placed on the absorber plate with fixed intervals. The insulated cabinet of the dryer has three trays. A 220 volt 60 W electric fan is placed in the inlet of the collector and cuses to flow air inside the system. The process of drying Oleaster in a solar dryer was carried out for 9 consecutive days in August 1401. The drying process was performed at three positions of PCM pipes at 5, 10 and 15 cm intervals with air flow rate of 0.5, 1 and 2 m/s. The drying kinetics of Oleaster was investigated using seven mathematical models considering drying time and related constants. The selected model is selected based on the degree of fit (the highest R2 and the lowest RMSE) on the experimental data. Thermal efficiency was calculated according to ASHRAE standard 2003 (Eltawil et al., 2018). Moreover to determine the drying efficiency the amount of energy required to heat the dryer and the product and extract water from the Oleaster and the total energy (electrical and thermal) input to the dryer was considered. SCE is defined as the energy required to dry one kilogram of the product. Results and discussionThe drying time of the product by dryer is reduced from 2.09 to 4.16% on average by changing the position of PCM from 5 cm to 15 cm. On the other hand, with the increase of air velocity from 0.5 to 2 m/s, the drying time decreased from 8.32% to 16.64%. Henderson and Pabis model was the best model to describe and define the drying process of senjad with solar dryer. The curves of drying rate against the time in different conditions illustrated that in the initial stage of drying of samples. The amount of moisture evaporation is high due to the high water content in Oleaster, and a major part of the drying process took place in this period. The value of SEC for the dryer without PCM was 4.26 MJ/kg, while for the case with PCM, it was 2.04 MJ/kg with a distance of 15 cm. By increasing the distance between the tubes, the drying efficiency increases due to the reduction of drying time and energy consumption. In this case, the consumption of electrical energy by the fan (for fluid flow in the dryer and collector) and the thermal energy input to the dryer are reduced. However, with the increase of air speed from 1 m/s to m/s2, there is a significant reduction in drying efficiency. The highest drying efficiency was 36.72% and the lowest was 25.65% for distance 15 cm, air velocity of 1 m/s and distance 5 cm, air speed 2 m/s, respectively. Drying efficiency was improved by at least 12% using PCM.ConclusionIn this research, the analysis of the thermal process in the solar dryer system in three positions of the tubes containing PCM inside the flat plate collector for the distances of 5, 10 and 15 cm between the tubes at three air velocities of 0.5, 1 and 2 m/s was investigated. Using the return flow system and the phase changing material at the same time improved the thermal efficiency of the flat plate collector by 19.12%.

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The effect of foliar application of silicon fertilizer on some qualitative traits and mineral compositions of ‘Barhee’ date fruit under soil salinity conditions

Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi

Articles in Press, Accepted Manuscript, Available Online from 06 June 2023

https://doi.org/10.22067/ifstrj.2023.81372.1239

Abstract

AbstractIntroduction: Date palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. In the recent years salinity stress ... Read More AbstractIntroduction: Date palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. In the recent years salinity stress negatively affected date fruit quality. The silicon is one of the useful nutrients that plays an important role in the growth and development of plants. Silicon reduces the adverse effects of abiotic stresses such as drought and salinity by affecting the leaf and stem growth, and other plant mechanisms. Therefore, the aim of this research is to investigate the effect of foliar application of silicon on some qualitative characteristics and nutrient elements contents of date fruit that grown under high soil salinity conditions.Materials and Methods: This research was conducted in a randomized complete block design with 7 treatments and 3 replicates in two consecutive years. Silicon foliar spray treatments contains, without application of foliar spraying (T1), foliar spraying with a concentration of 0.1% in two stages (T2), foliar spraying with a concentration of 0.1% in three stages (T3), foliar spraying with a concentration of 0.2% in two stages (T4), foliar spraying with a concentration of 0.2% in three stages (T5), foliar spraying with a concentration of 0.3% in two stages (T6) and foliar spraying with a concentration of 0.3% in three stages (T7). Fruit quality characteristics including total soluble solids (TSS), acidity (TA), pH and total sugar percentage and concentration of fruit nutrients were measured and statistically analyzed.Results and Discussion: Foliar application of silicon fertilizer significantly increased TSS of ‘Barhee’ date fruits while it decreased pH of fruit juice. Fruit acidity and total sugar were not affected significantly by foliar application of silicon. The application of silicon significantly increased the contents of potassium, calcium, iron and zinc in date fruit, but it had no significant effect on the concentration of phosphorus in the fruit. Overall, foliar application of silicon fertilizer with a concentration of 0.3% in two stages (three weeks before pollination and at the end of the Hababook stage) improved quality characteristics and the nutrient elements of ‘Barhee’ date fruit under high soil salinity conditions.Keywords: Acidity, Iron, Potassium, Total soluble solids, Total sugar

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Investigation of thermal stability of sunflower and olive triacylglycerols under the influence of gallic acid and methyl gallate

Mozhgan akbari; Reza Farhoosh

Articles in Press, Accepted Manuscript, Available Online from 26 June 2023

https://doi.org/10.22067/ifstrj.2023.80273.1228

Abstract

IntroductionToday, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly ... Read More IntroductionToday, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly in olive, sunflower and soybean oils, respectively, play an important role in maintaining health. Antioxidant compounds are used to increase the shelf life of oils, which are classified into two groups of natural and synthetic antioxidants based on the source of production. Phenolic acids are a subset of a large group of phenolic compounds that are used as natural antioxidants in industry. Gallic acid is much stronger than protocatchuic acid due to its three hydroxyl groups. However, the presence of more than three hydroxyl groups does not seem to increase the antioxidant effect in oily systems. The position of the hydroxyl group on the aromatic ring also affects the antioxidant activity, so that the replacement of the hydroxyl group in the ortho and para position increases the antioxidant activity of phenolic acids. Methyl gallate, which is widely found in plants and polyphenolic secondary metabolites, is a natural antioxidant. Despite efforts to date, no suitable natural antioxidant has been proposed to control the thermal oxidation of oils at high temperatures. Therefore, due to the widespread use of oils in food, the thermal stability of natural antioxidants gallic acid and methyl-gallate compared to the powerful but synthetic antioxidant TBHQ, depending on the degree of satiety of the lipid system (sunflower oil and olive oil) and 80 degrees Celsius will be evaluated in this study.Material and MethodsSamples of sunflower and olive oil were purchased from local stores. All chemicals and solvents were provided by Merck and Charlot. Sunflower and olive oil were purified by column chromatography to remove natural antioxidants. Oxidation of purified sunflower oil (1 g per oil) in the presence of a concentration level of gallic acid, methyl gallate and TBHQ (1.2 μmol / g) in glass bottles. The rate of progression of oxidative reactions and the evaluation of oil quality during temperature application is possible by measuring the peroxide number. The carbonyl number is determined using 2-propanol as solvent and 2,4 decodenal as standard and absorbance at 420 nm. The effect of antioxidants (InH) on the oxidation of the test samples can be measured based on the kinetic parameters. These parameters are stability factor F, ORR oxidation rate ratio, activity A and average consumption of WInH antioxidants.Results and DiscussionThe minimum and maximum induction times are related to the control sample and the sample containing the synthetic antioxidant TBHQ, respectively, which, considering the position of the two hydroxyl groups in the para position relative to each other in the TBHQ molecule, make this antioxidant stronger. Justifies. At 80 ° C and in sunflower oil, the antioxidant methyl gallate shows a more effective stability factor (F) and antioxidant activity (A), indicating greater antioxidant power than gallic acid. Similarly, F-ORR-A values in methylgalate treatment have a significant effectiveness compared to other treatments. The higher oxidative stability of olive oil against sunflower oils can be attributed to the small amounts of oleic acid and especially the small amounts of linolenic acid in olives. Stability factor (F), is significantly higher for the TBHQ antioxidant than the values obtained for the other two. This factor is affected by the induction period of antioxidants and can be expected due to the effectiveness of antioxidants in increasing the duration of the induction period. The highest value obtained for the ORR oxidation rate parameter, is related to the antioxidant gallic acid. The parameter of antioxidant activity A, in TBHQ is higher than the other two antioxidants. Measurement of carbonyl compounds resulting from the decomposition of hydroperoxides is a good measure of the rate of development of oxidative reactions. In the treatment of gallic acid and TBHQ, the changes in the carbonyl number decrease at the end of the annealing, which is probably due to the decomposition of carbonyl compounds and the production of polymer compounds. Which cannot be measured by carbonyl number test.ConclusionBetter efficacy of gallic acid compared to methyl gallate in olive oil and better efficacy of methyl gallate compared to gallic acid in sunflower oil at 80 ° C show the composition of fatty acids, the nature of lipid systems and the position of antioxidants in the reaction medium. , Have a great effect on improving the performance of antioxidants. Determination of oxidative stability based on carbonyl number shows similar results to peroxide number .

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Investigating the effect of ozone on the physicochemical, microbial and sensory properties of brined ultrafiltered cheese during ripening

Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami

Articles in Press, Accepted Manuscript, Available Online from 01 July 2023

https://doi.org/10.22067/ifstrj.2023.81663.1244

Abstract

Introduction: Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavours, textures, and shapes. This product contains ... Read More Introduction: Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavours, textures, and shapes. This product contains various proteins, minerals, and vitamins, all of which add to its high nutritional quality. White-brined cheeses are soft cheeses that ripen in brine. Today, brined ultrafiltered cheese, as a popular product, has allocated a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to increasing food storage time, these technologies are expanding in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact with it. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms, in contrast, its effect on the non-microbial properties of dairy products has not been studied much.Materials and methods: Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. Cremoris and Lactococcus lactis subsp. Lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. Ozone treatments were: Ozonization of concentrate simultaneously with starter inoculation (OA), Ozonization of concentrate before starter inoculation (OB), Ozonization of concentrate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA).Results and discussion: Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheeses at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. Although the use of ozone treatment was able to improve some of the sensory properties of the cheeses, in general, this increase was not significant compared to the control, especially at the end of the ripening period.The positive microbial and physicochemical effects of ozone treatment on cheese samples increased the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to increase shelf life and improve some physicochemical characteristics of cheese.

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Influence of k-Carrageenan on whey protein isolate cold-set emulsion filled gel: A rheological and mechanical study

Mohammad reza Salahi; S.M.A Razavi; mohebbat mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023

https://doi.org/10.22067/ifstrj.2023.81976.1251

Abstract

Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized ... Read More Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient substances. The main polymers involved in gel formation in food products are proteins and polysaccharides. Using molecular interactions between biopolymers, a wide range of rheological and physicochemical properties of gels can be methodically created. As a result, the interaction between proteins and polysaccharides has received a lot of attention in order to generate novel products. Because of their functional qualities and high nutritional value, whey proteins are frequently used in the food industry. As a result, mixed gels based on whey protein have gained a lot of attention. k-Carrageenan is commonly utilized in the food industry as a gelling and firming agent. Because k-Carrageenan, like whey protein isolate, can form a gel independently, its interaction with whey protein isolate in emulsion gel systems appears appealing. Therefore, in this study, the effect of k-Carrageenan gum (0.0, 0.1, 0.3, 0.5, and 0.7%) on the textural (uniaxial compression test), rheological (steady shear, strain sweep, and frequency sweep tests), and water holding capacity of cold-set emulsion-filled gel based on whey protein isolate was investigated.Materials and Methods: Whey protein isolate (WPI) (98.9% protein, dry basis) was given as a gift by Agropur Ingredients Co. (Le Sueur, Minnesota, USA). k-Carrageenan and CaCl2 (m_w: 147.01 gr/mol) were purchased from Sigma Aldrich Co. (USA) and Merck Co. (Darmstadt, Germany), respectively. Sunflower oil was bought from a local supermarket. Stock dispersions of WPI and k-Carrageenan were made by dissolving sufficient amounts of their powders in deionized water. To prepare uniform oil in water emulsion, sunflower oil was added to the WPI dispersion and the obtained mixture homogenized first using a laboratory rotor-stator homogenizer (15000 rpm, 3 min), then by an ultrasonic homogenizer (20 kHz, 5 min). The prepared emulsion and k-Carrageenan dispersions were poured into Schott bottles and heated in a water bath (90 C, 40 min). WPI emulsion and AG dispersion were mixed in a cylindrical container on a stirring plate at a speed of 600 rpm for 6-8 min to obtain a homogeneous mixture. After decreasing the temperature to 60 C for the ion-induced gelation, the mixtures were charged with CaCl2 (10 mM). The prepared samples were incubated in a refrigerator overnight to stabilize the 3D network. The final mixed EFG samples contained 5.5% WPI, 20% oil, and 0, 0.1, 0.3, 0.5, and 0.7% (w/w) of k-carrageenan. The tests performed on emulsion-filled gel samples were: 1) steady shear (0.01-10 s-1), 2) strain sweep (strain: 0.1-1000%, frequency: 1 Hz), 3) frequency sweep (frequency: 0.1-100 Hz, strain: 0.5%), 4) uniaxial compression (target strain: 80%, deformation speed:1 mm/s), and 5) water holding capacity (by utilizing a microcentrifuge, 600×g for 10 min).Results and Discussion: According to the steady shear test, all samples had a shear thinning behavior, and based on the power-law model, this behavior was intensified in the presence of k-Carrageenan; and with increasing the gum concentration from 0 to 0.7%, the consistency coefficient increased from 339.9 to 545.7 Pa.s. In the strain sweep test, with the increase in the gum concentration, the values of the elastic and viscous modulus in the linear region and the modulus at the crossover point increased, and Tan LVE decreased from 0.17 to 0.13, which indicated an increase in the strength of the emulsion gel network structure. Based on the frequency sweep test, with the increase in k-Carrageenan concentration, the parameters K^' and K^'', network strength and network expansion, respectively, increased from 5311.8 Pa, 939.9 Pa, 1.5380 Pa.s1/z and 10.05 in the control sample to 25080 Pa, 3574.9 Pa, 16097.7 Pa.s1/z and 16.41 in the sample containing 0.7% k-Carrageenan, respectively. Moreover, the frequency dependency of elastic modulus decreased from 0.095 in the control sample to 0.050 in the 0.7% k-Carrageenan contained sample. According to the large deformation test, in general, in the composite emulsion-filled gels, the values of apparent modulus of elasticity and fracture stress were higher and fracture strain and fracture energy were lower than in the control sample. Also, the results showed that different k-Carrageenan concentrations had no significant effect on the water holding capacity.The obtained results showed that k-Carrageenan had considerable influence on the rheo-mechanical features of cold-set emulsion-filled gels based on whey protein which can add to the knowledge base for the production of new functional foods.

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The effect of edible coatings on the quality and storage life of cherry

Ali Akbar Shokouhian; shahriyar Einizadeh; dashti Mehrdad

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023

https://doi.org/10.22067/ifstrj.2023.81146.1236

Abstract

Introduction Cherry, with the scientific name Prunus avium L, is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae ... Read More Introduction Cherry, with the scientific name Prunus avium L, is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative to protective wax coatings. Chitosan is a coating that has a polysaccharide structure and is composed of glucosamine and N-acetylglucosamine units and is obtained from the shell of crustaceans such as crabs and shrimps. Clear, odorless, non-sticky gel with high and firm absorption power is extracted from the inner parts of aloe vera plant leaves. Between this gel and the outer skin of the leaf, there are special cells that contain a yellow liquid and when this liquid dries, aloe vera juice is produced. This gel is completely healthy and compatible with the environment, and its pH is about 4.5, which can replace various fruit coatings in the post-harvest stage. The purpose of this research was to investigate the combined effect of aloe vera gel and chitosan in maintaining the quality characteristics post harvesting and increasing the shelf life of Lombard cherry fruit.Materials and Methods Lambert black cherry fruit was obtained from the garden complex of Moghan Agriculture and Animal Husbandry Company located in Pars Abad city of Ardabil province. they were immediately transferred to the Postharvest Physiology Laboratory, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Mohaghegh Ardabili University, for the desired treatments.This study aimed to extend the shelf life of cherry fruit with two edible chitosan coatings (0, 0.5, 1, 1.5% w/w) and Aloe Vera gel (0, 15%, 30%, 45% w/w) was performed as factorial in a completely randomized design in three replications. The measured parameters were soluble solids, vitamin C, total acidity, anthocyanin, starch, weight loss and firmness of fruit tissue that were evaluated at harvest time and 45 days after harvest.Results and Discussion The results of analysis variance showed that the effect of time had significant on cherry fruit flavor (P<0.01). The use of Aloe Vera gel had a significant effect (P<0.01) on soluble solids, starch, firmness, fruit flavor and also weight loss (P<0.05). The effect of chitosan treatment also were significant on total soluble solids, starch, firmness, and fruit flavor (P<0.01).Moreover, Interaction effect of Aloe Vera gel and chitosan treatments on total soluble solids, starch, firmness, and fruit flavor were significant (P<0.01) during at storage time. The compare means showed that the ratio of soluble sugars to total acid was increased. The highest soluble solids and their ratio to total acid were obtained as a result of the using of 45% Aloe Vera gel with 0.5% chitosan coating. Combining of Aloe Vera gel with 30% and 45% concentrations with chitosan at 1% and 1.5% were able to maintain better firmness of fruit tissue compared to other treatments during storage time.The highest residual starch in the fruit was obtained in using Aloe Vera gel treatments at concentrations of 15%, 40% and 45% with 1% chitosan during storage. Also, the use of Aloe Vera gel (all three levels) was exceled compared to control on fruit weight loss. By reducing the activity of ethylene, chitosan causes a delay in ripening and aging and as a result reduces the firmness of the fruit. The decrease in ethylene production in the fruit covered with aloe vera gel is a result of the change in the internal atmosphere, which includes an increase in CO2 and a decrease in O2. Aloe vera gel reduces the activity of pectin methylesterase, poly-galactronase and beta-galactosidase. These enzymes destroy the cell wall and soften the fruit.Conclusions As a general result of this research, it can be stated that Using the combination of chitosan treatment with 1.5% and aloe vera up to 45% has had a positive and significant effect on maintaining the quality of cherry fruit after harvesting and increasing its shelf life. Therefore, the use of these treatments is recommended to increase the shelf life of Lambert cherries.

Short Paper

Evaluation of chemical and sensory properties of low-fat German sausages produced by maltodextrin

maryam khosravani; seyyed moein nazari; gholamhassan asadi

Articles in Press, Accepted Manuscript, Available Online from 04 July 2023

https://doi.org/10.22067/ifstrj.2023.76773.1172

Abstract

increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand ... Read More increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researches have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, and etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth taste and texture properties of the final product. As so, in the formulation of low-fat products, the use of alternative materials that can be completely or partially replaced by imitating the properties of fat is great important. Unlike fats, which high consumption of them causes many problems; Fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber as fat substitutes, while producing less energy, provide a large effect of fat function properties. Consumption of easy-cook meat products such as sausages is increased and reducing the amount of fat in the formulation of these products, resulted in researching to use fat substitutes such as maltodextrin, so the aim to study this research was the evaluation of chemical and sensory properties of German sausages contain low fat which produced by maltodextrin.Materials and methods: In this study, 0, 6, 12, and 18% concentrations of maltodextrin were replaced with fat in German sausage formulation, and the chemical and sensory properties were investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties were done by the 5-point hedonic method using to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level.Results and discussion: The results showed that with increasing the level of maltodextrin replacement with fat, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples(p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample which 18% replacement.conclusion: The determining role of dietary fiber in improving and managing the health of people in the community has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which as a popular meat product is always considered by the community and based on the results observed in the present study, so the need to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation. German sausages are offered to producers and artisans in the field of food.

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The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice

Elnaz Milani; zahra dehghan; neda hashemi

Articles in Press, Accepted Manuscript, Available Online from 12 July 2023

https://doi.org/10.22067/ifstrj.2023.81819.1247

Abstract

Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result ... Read More Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of 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 increase in the nutritional knowledge of the people of the society has caused the development and production of healthy food products for certain groups to have a growing trend. 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 methods: The aim of this research wass to investigate the functional characteristics of non-extruded and extruded chickpea flour samples and then the effect of adding different levels of it at three levels of 0, 20 and 40% on physicochemical characteristics, textural characteristics, Lightness, porosity and sensory 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 applied at die diameter 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 The samples were punctured by the probe to a distance of 10 mm. The color parameters L* (lightness), a*(redness), b*(yellowness) values of the samples were determined by the Hunterlab machine (Reston VA, US) (Rhee et al, 2004). Water absorption index in terms of grams of bonded water was calculated by the sample. Sensory evaluation was performed using a 5-point hedonic test. Results and discussion: In general, gluten-free products are unable to store 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 minimum of 40% improved the texture of the cookie and also increased its shelf life. Also, the sensory test results showed the favorable effect of adding extruded chickpea flour up to 20%. concequently, 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, due to their protein and dietary fiber content, high water absorption ability, while maintaining moisture, 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 pea seeds, 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.

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Effect of hydrothermal/dry heating and particle sizes of rice flour on quality of gluten-free bread

Ali Hashemi; jafar milani; Ali Motamedzadegan; Sepide haghighat

Articles in Press, Accepted Manuscript, Available Online from 22 July 2023

https://doi.org/10.22067/ifstrj.2023.82845.1263

Abstract

Introduction: Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal ... Read More Introduction: Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as a result, improve the quality of the products obtained from them. Particle size can increase the quality of gluten-free products by affecting the physicochemical properties of flour during hydration. Dry heat treatment and moist heat treatment are common techniques for physical modification which, depending on the intensity of temperature and storage time, lead to the improvement of gluten-free products by modifying starch grains, aroma, and flavor, and reducing microbial load. Considering that the effect of rice flour particle size on the quality of gluten-free bread has not been studied so far, in the current research, by dividing rice flour into particles with sizes of 180, 150, and 125 microns and using moist and dry heat treatment, it is possible to Improving the functional characteristics of rice flour and improving the quality characteristics of gluten-free bread were investigated. Materials and Methods: The content of moisture, pH, ash, and protein of rice flour was measured using AACC standard method (2000) and the total amount of starch was measured by the alkaline extraction method and the amount of starch damage was measured by non-enzymatic rapid method. To classify the size of the particles, waxy rice flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 2 hours and moist heat treatment with humidity, 25% for 5 hours at a temperature of 110 degrees. Celsius was placed. To produce gluten-free bread, the formulation used by Haghighat‐Kharazi in 2020 was used with a slight change. Ingredients for gluten-free bread formulation for 100 grams of rice flour included 125 ml of water, 4.5 grams of sugar, 2 grams of salt, 6 grams of vegetable oil, 3 grams of yeast, and 2 grams of xanthan gum. Bread tests, which include weight loss, specific volume, oven spring, Crumb crust ratio Shape index, porosity, crust and Crumb color, and bread texture analysis were studied to evaluate the quality of bread. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of rice flour, and Duncan's multiple range test was used to compare the means at the 5% probability level.Results and Discussions: The results showed that the effect of particle size on weight loss, specific volume, oven spring, Crumb to crust ratio, crust, and Crumb color parameters, and bread texture was not significant (p>0.05). Regarding the sample volume index, C80 and DHT120 significantly had the lowest volume index (p<0.05). The HMT80-treated sample significantly increased the weight loss, and the moist heat-treated samples significantly increased the specific volume and the core to shell Crumb (p<0.05). In this study, the sample treated with HMT 120 had the highest volume index. moist heat treatment and dry heat significantly led to a decrease in brightness and an increase in the yellowness of the crust and Crumb of the bread compared to the control sample, but there was no change in the amount of redness (p<0.05). Moist heat treatment samples had the lowest hardness and Chewiness in this research compared to the control sample and the dry heat treatment sample. In general, the sample obtained from 125-micron particles and moist heat treatment led to the improvement of gluten-free bread quality.

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A review of the use of microscopic algae as biological sensors for identifying environmental pollutants and smart packaging of food materials

Bahareh Nowruzi

Articles in Press, Accepted Manuscript, Available Online from 12 August 2023

https://doi.org/10.22067/ifstrj.2023.81939.1250

Abstract

Smart packaging of food materials as a new technology can maintain the quality and safety of food over time. This technology uses sensors that are used in packaging and detect physiological ... Read More

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Effect of antibacterial Salmonella bacteriophage in gelatin-pullulan-cellulose nanofiber film against Salmonella typhimurium

Asma Entezari; Nasser Sedaghat; Golshan Shakeri

Articles in Press, Accepted Manuscript, Available Online from 19 August 2023

https://doi.org/10.22067/ifstrj.2023.82253.1256

Abstract

Introduction: The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species ... Read More Introduction: The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species of Salmonella can adapt, grow or survive in different environmental conditions. Salmonella enterica is one of the main global agents caused by food in humans, and Salmonella typhimurium and Salmonella enteritidis serovars are the most prevalent. One strategy is to use active packaging to reduce the microbial load or prevent the growth of microorganisms on food. Antimicrobial active packaging has received much attention in recent years due to maintaining food quality and safety, and increasing shelf life. Among the antimicrobials used in the food industry, bacteriophages have a very good efficiency to control pathogenic bacteria. Pullulan has a good ability to form a film, its film has good characteristics such as transparency, odorlessness, tastelessness, solubility in water, and low permeability to oxygen and fat, but its problem is related to high price. The combination of polysaccharides with proteins has been done in order to improve the performance and reduce the costs of production films. Gelatin is a suitable option to combine with pullulan in terms of good mechanical properties, reduced permeability, and reasonable price. Different ratios of gelatin and pullulan were studied and suitable film selected, but it needed to modify, so nanofiber cellulose was added in order to improve the mechanical properties and water resistance, adding cellulose nano fiber can be a good and appropriate option. The aim of this research is to evaluate the effectiveness of gelatin-pullulan-cellulose nanofiber antibacterial composite film containing bacteriophage against Salmonella Typhimurium bacteria at two different temperatures over time.Materials and Methods: 6 gr of each gelatin and pullulan were prepared separately and mixed with together at a ratio of 20 gelatin- 80 pullulan. Cellulose nanofiber was extracted from rice bran and were added at three different levels (1 %, 3 %, and 5 %). Commercial bacteriophage solution was added to each of the films separately and the films were prepared by molding method. Zone inhibitory of films containing different percentage of cellulose nanofibers on the agar media against Salmonella typhimurium (104 CFU/ml) were evaluated. As well as, antibacterial effect of selected film on the poultry meat inoculated to S. typhimurium (104 CFU/ml) and numbers of phages on the surface meat at different 4 and 12 temperatures during times were investigated. Results and Discussion: The results indicated that 20 gelatin- 80 pullulan films containing different percentages of cellulose nanofibers showed approximately 2 mm of zone inhibitory compare to the control film, but zone inhibitory among films at different percents of cellulose nanofiber did not observe significant change. The antibacterial effect on poultry meat was dependent on temperature, films loaded with bacteriophages at higher temperature (12 ) was more effective compared to lower temperature (4 ). The populations of S. Typhimurium were decreased 1 log and 0.7 log than control samples at 4 after 7 and 9 days, while at 12 , after 1 and 9 days decreased 1 log and around 2.55 log rather control samples, respectively. In a study, beef inoculated with salmonella bacteria was treated by SALMONELEXTM bacteriophage and resulted in decrease 1.29 log reduction of pathogen bacteria compared to the control sample (Yeh et al., 2017). In another study, the antibacterial effect of double-layer poly lactic acid/xanthan film at 10 °C compared to 4 °C against pathogenic bacteria of Salmonella and Listeria was different and at higher temperatures, the number of pathogenic bacteria decreased more (Radford et al., 2017). The number of phages decreased during times at both temperatures, as well as, their numbers did not significantly change at both temperatures. Kamali et al. (2022) displayed that the release of phages from the film of 30 poly lactic acid/70 whey protein to the meat surface after one hour was 63.22 % and 63.18 % at temperatures of 4 °C and 10 °C, respectively, which presents they did not have a significant difference, after one day at both temperatures.

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Investigating the physicochemical properties of functional cheese sauce powder containing date kernel extract and whey powder

vahid hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023

https://doi.org/10.22067/ifstrj.2023.83169.1267

Abstract

Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by ... Read More

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Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Articles in Press, Accepted Manuscript, Available Online from 13 September 2023

https://doi.org/10.22067/ifstrj.2023.83605.1272

Abstract

Introduction:Sour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique ... Read More Introduction:Sour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and they are rich in phenolic compounds. The fruits are generally used for processing purposes, such as for juice and jam. The fruits of sour cherries can also be frozen and dried. One of the best methods for the preservation of agricultural product is drying, which consists in removing water from the manufactured goods. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round. There are no reports on the effect of microwave pretreatment on the hot air drying kinetics of sour cherries in the literature. Hence, the purpose of this study was to estimate the impacts of microwave pretreatment on the total phenol, drying time, mass transfer kinetic, effective moisture diffusivity, total color difference index, shrinkage and rehydration of sour cherry. In addition, the moisture ratio changes of sour cherry during drying were modeled.Material and methods:Sour cherries were purchased from the market at Bahar, Hamedan Province, Iran. The average diameter of fresh sour cherries was 1.6 cm. In this study, the water content of fresh and dried sour cherries was calculated using an oven at 103°C for 5 h (Shimaz, Iran). In this research, the effect of microwave time on the drying time, effective moisture diffusivity coefficient and rehydration of sour cherries were investigated and drying kinetics were modeled. To apply the microwave pretreatment on the sour cherries, a microwave oven (Gplus, Model; GMW-M425S.MIS00, Goldiran Industries Co., Iran) was used under atmospheric pressure. In this work, the influence of the microwave pretreatment time at five levels of 0, 30, 60, 90, and 120 s (power=220W) on the cherries was examined. After leaving the treated sour cherries from microwave device, the samples in thin layers were placed in the hot-air dryer (with a temperature of 70°C). The dehydration kinetics of sour cherries has been explained using 7 simplified drying equations. Fick's second law of diffusion using spherical coordinates was used to calculate the moisture diffusivity of sour cherries at various hot-air drying conditions. The rehydration test was conducted with a water bath (R.J42, Pars Azma Co. , Iran). Dried sour cherries were weighed and immersed for 30 min in distillated water in a 250 ml glass beaker at 50°C.Results and discussion:The results showed that microwave treatment led to an increase in moisture removal rate from the sour cherries, an increase in the effective moisture diffusivity coefficient, and, consequently, a decrease in drying time. By increasing the microwave time from 0 to 12 s, the average drying time of sour cherries in the hot-air dryer was decreased from 370 min to 250 min (p<0.05). The average effective moisture diffusivity coefficient calculated for the samples placed in the hot-air dryer was 4.25×10-10 m2/s. Increasing the microwave time from 0 to 120 s increased the average effective moisture diffusivity coefficient by 85%. The maximum amount of phenol was related to the sample treated with microwave for 90 seconds. Microwave treatment time had no significant effect on the rehydration of dried sour cherries. Conclusion:Kinetic modeling of weight changes of sour cherries during drying was carried out using models in the sources, followed the Page model was selected as the best model to predict moisture ratio changes under the selected experimental conditions. The mean values of sum of squares due to error, root mean square error, and r for all samples ranged from 0.001 to 0.007, 0.005 to 0.017, and 0.997 to 0.999, respectively. Generally, 120 s pre-treatment by microwave is the best condition for drying sour cherries.

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Introduction of the peel of Iranian pomegranate as a potential natural additive in food by phytochemical-based characterization of different genotypes

Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Hossein Mirjalili; Mohammad Reza Vazifeshenas

Articles in Press, Accepted Manuscript, Available Online from 27 September 2023

https://doi.org/10.22067/ifstrj.2023.82673.1262

Abstract

Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the ... Read More

Full Research Paper

comparison Astaxanthin extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by using organic solvent ,sunflower oil and ionic liquid micro emulsion

parisa feizi; Yahya Maghsoudlou; Hoda shahiri; Seyed Mahdi Jafari; Amir bahri

Articles in Press, Accepted Manuscript, Available Online from 30 September 2023

https://doi.org/10.22067/ifstrj.2023.82949.1265

Abstract

Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of ... Read More Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. This study focuses on comparison the extraction of astaxanthin under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil) from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) . Ionic liquid microemulsion in water was considered as a new solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction, 5x, 12.5x and 20x solvent ratios were used for the sample and compared with the control sample.The best method and conditions for astaxanthin extraction and the best source for extractionby using solvents and the highest amount of astaxanthin were determined and ratios of solvent to sample 5 times, 12.5 times and 20 times and in order to analyze the results and compare the average SPSS software was used , comparison based on highest amount of extracted astaxanthin was measured with a spectrophotometer. The content of total carotenoids, percentage of astaxanthin recovery, DPPH radical scavenging activity were other tests that were performed to check the extracted astaxanthin. According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at a temperature of 27.1 degrees Celsius. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p < 0.05). According to the results obtained from the extraction of astaxanthin from two sourcesof shrimp and gammarus , shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a 12.5 times ratio of solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by astaxanthin extracted using ionic, oily and organic solvent compared to synthetic antioxidant BHT showed that antioxidant activity increases with increasing concentration of astaxanthin, but this increase was always lower than BHT.In general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources.

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