Iranian Food Science and Technology Research Journal

Research Article-en Food Chemistry

Classification of Iranian Wheat Flour by FT-MIR Spectroscopy based on Max-Relevance Min-Redundancy Wavelength Selection Coupled with SVM

Amir Kazemi; Asghar Mahmoudi; Seyyed Hossein Fattahi

Volume 21, Issue 3 , July and August 2025, Pages 261-269

https://doi.org/10.22067/ifstrj.2024.88624.1342

Abstract

Different varieties of wheat as one of the strategic crops are cultivated in Iran based on the specific geographical and climatic conditions of each area. Classification of wheat varieties is important in order to guarantee the final products acquired from wheat flour. Fourier Transform-Mid Infrared ... Read More

Research Article-en Food Engineering

Implementation of Several Data Mining Strategies on Electronic Nose Data for Identifying Gluten in Cheese

Mohammad Nasiri-Galeh; Mahdi Ghasemi-Varnamkhasti

Volume 21, Issue 3 , July and August 2025, Pages 271-286

https://doi.org/10.22067/ifstrj.2024.89599.1360

Abstract

Electronic nose is an electronic device for smell detection. The data obtained from this device are stored in the form of numbers in different columns, which are related to the data of two types of cheese namely gluten-free cheese and cheese with gluten. It is not enough to make decisions and judge ... Read More

Research Article-en Food Technology

The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices

Zeinab Moslehi; Marzieh Bolandi; Seyedhamidreza Ziaolhagh; Sima Bani

Volume 21, Issue 3 , July and August 2025, Pages 287-301

https://doi.org/10.22067/ifstrj.2025.90051.1373

Abstract

Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their ... Read More

Research Article-en Food Technology

Physicochemical, Functional and Rheological Properties of Soy Protein Isolates Prepared with Various Iranian Soybean Cultivars

Behdad Shokrollahi Yancheshmeh; Mehdi Varidi; Seyed Mohammad Ali Razavi; Farshad Sohbatzadeh

Volume 21, Issue 3 , July and August 2025, Pages 303-316

https://doi.org/10.22067/ifstrj.2025.91259.1393

Abstract

Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, ... Read More Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, Sahar, Tellar, and Sari, were examined in this research. The proximate analysis revealed significant differences (p<0.05) among the cultivars in moisture, ash, protein, and fat contents, with Katul isolates showing the highest protein (90.75%) and lowest fat (3.67%) content. Color analysis indicated significant variations in brightness (L*), with Katul isolates being the brightest due to lower fat and ash content. Surface hydrophobicity varied significantly among cultivars, with Sahar showing the highest value (360.30 a.u.). Protein solubility was highest for Katul protein isolate (69.43%), influencing functional properties like emulsification and foaming. Cultivar-specific differences were observed in both water absorption capacity (WAC) and oil absorption capacity (OAC), with Tellar exhibiting the highest OAC (2.42 g/mL). Emulsifying properties, evaluated through emulsion stability (ES) and emulsion capacity (EC), were highest for Sari and Katul protein isolates. Foaming properties varied significantly among the samples, so that Katul protein isolate exhibiting the highest foaming capacity (180.50%) and foaming stability (66.3%), likely attributed to its high protein content. Rheological analyses revealed that Katul had the highest consistency index (K) and shear-thinning properties, while Sahar exhibited a more Newtonian-like flow behavior. Gelation studies identified Katul as the most efficient, with the lowest gelling concentration (10%), compared to Sahar’s highest value (14%). These findings demonstrate the effect of soybean cultivar on the compositional and functional characteristics of protein isolates, suggesting potential applications in various food products depending on desired functional characteristics.

Research Article-en Food Technology

Exogenous Melatonin Application Prolongs Citrus Fruits (Citrus sinensis) Shelf-life Quality by Enhancing Some Phytochemical Traits

Afsaneh Ansari; Mohammad Saadatian; Ramin Haji-Taghilou; Kadhim Sedeeq; Rawen Abdulhadi; Abdulsameea Majeed

Volume 21, Issue 3 , July and August 2025, Pages 317-335

https://doi.org/10.22067/ifstrj.2025.91596.1399

Abstract

This study investigated the impact of melatonin treatments (1 mM and 2 mM) on the post-harvest quality of orange fruit during 30 and 60 days of cold storage. Parameters such as titratable acidity (TA), total soluble solids (TSS), vitamin C, antioxidant capacity, total phenolic compounds (TPC), total ... Read More

Review Article-en Food Biotechnology

Edible Biodegradable Films Incorporating Essential Oil-based Pickering Emulsions: A Review of Antioxidant and Antimicrobial Properties

Hossein Mirzaei-moghaddam; Arian Nahalkar; Ahmad Rajaei

Volume 21, Issue 3 , July and August 2025, Pages 337-358

https://doi.org/10.22067/ifstrj.2025.92672.1416

Abstract

This article reviews the antioxidant and antimicrobial properties of biodegradable edible films based on Pickering emulsions containing essential oils. Edible biodegradable films incorporating essential oil-loaded Pickering emulsions are increasingly recognized as a promising option for sustainable food ... Read More

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

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 (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ... Read More

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

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 are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ... 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

Detection of Margarine in Butter

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) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ... Read More

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

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 the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ... 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

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 food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ... 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.

Research Article

Maintaining the Quality of Chico Fruit (Manilkara zapota) during Storage Using Amino Acids (Phenylalanine, Glutathione, and L-arginine) and Growth Regulator (Melatonin)

Salimeh Ebrahimi Meymand; Leila Jafari; Abdolmajid Mirzaalian Dastjerdi; Asghar Ramazanian

Articles in Press, Corrected Proof, Available Online from 18 August 2025
©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

https://doi.org/10.22067/ifstrj.2025.91169.1389

Abstract

IntroductionSapodilla is a tropical fruit well-known for its sweet taste and soft texture. It is a fruit that continues to ripen naturally after being harvested. Therefore, the fruit harvesting time must be chosen carefully to ensure that the fruit reaches a stage of ripeness where it has the desired ... Read More IntroductionSapodilla is a tropical fruit well-known for its sweet taste and soft texture. It is a fruit that continues to ripen naturally after being harvested. Therefore, the fruit harvesting time must be chosen carefully to ensure that the fruit reaches a stage of ripeness where it has the desired flavor and quality. Sapodilla continues to ripen naturally after harvest, so selecting the right time for picking is crucial for ensuring optimal flavor and quality. Proper post-harvest handling, such as controlling temperature and humidity, can extend its shelf life. Using edible coatings or suitable packaging also helps preserve its freshness and delay spoilage. Maintaining quality and reducing post-harvest fruit deterioration is one of the significant challenges in the agricultural supply chain, requiring effective protective methods. The spoilage of sapodilla fruit is due to its sensitivity to temperature conditions and water loss. Application of amino acids can help preserve its quality and extend its shelf life. In this study, phenylalanine, glutathione, melatonin, L-arginine, and control (distilled water) were applied to evaluate post-harvest quality of sapodilla over five storage periods with three replications.Materials and MethodsFirst, sapodilla fruits were harvested from an orchard located in Rodan City at the stage of commercial maturity in the second half of July. Immediately after harvesting, the fruits were transported to the Horticultural Science Laboratory at the Faculty of Agriculture, University of Hormozgan. The harvested fruits were healthy and free from pests and diseases. They were selected based on uniform shape and weight. After being washed, the fruits were disinfected in a 1% sodium hypochlorite solution for 2 minutes. Following disinfection, the fruits were dried in ambient air.The fruits were treated with four amino acids (phenylalanine (8 mM), glutathione (0.05%), melatonin (0.5 mM) and L-arginine (1 mM)) and control (distilled water) for 10 minutes. After the treatment, they were transferred to the cold room with a temperature of 8 ± 1 C° and a relative humidity of 90 ± 5 %. The factorial experiment was conducted in five storage times (0, 10, 20 30 and 40) in three replications as a completely random design and the quality and biochemical factors of sapodilla were measured. Results and DiscussionIn this study, the weight loss of Sapodilla fruit increased with storage time, while the treatments helped prevent weight loss. At the end of the 40-day storage, the phenylalanine treatment prevented 37.9% of the weight loss compared to the control. Phenylalanine treatment prevented 92.33% of the weight loss relative to the control. The fruit firmness decreased over time, whereas treatments helped increase this parameter. The highest and lowest firmness values at the end of the experiment were observed in the melatonin and glutathione treatments (97.67 and 66.66 N, respectively), with the control having the lowest firmness (57.55 N). Soluble solids content increased over time. The highest and lowest soluble solids were found in the control and the treatments with arginine, melatonin, and glutathione, respectively. At the end of the 40-day experiment, the arginine, melatonin, and glutathione treatments reduced soluble solids content, compared to the control by 6.98%, 6.60%, and 6.41%, respectively. The greatest and least increases in soluble solids were observed in the control and the treatments with L-arginine and glutathione, respectively. After 40 days of storage, the L-arginine and glutathione treatments reduced the decay percentage by 45.81% and 41.43%, respectively, compared to the control. Glutathione treatment increased the ascorbic acid content of sapodilla fruit at most storage times. At the end of storage (40 days), glutathione treatment increased ascorbic acid content by 56.79% compared to the control. An increase in antioxidant activity was observed in Sapodilla fruit over time. On day 30 of storage, phenylalanine treatment increased antioxidant activity by 28.67%, and on day 40, melatonin treatment showed a 30.61% increase. This increase in antioxidant activity is considered a defense response to environmental and physiological stress during storage. At the end of 40-day storage period, catalase activity increased. The highest and lowest catalase activities were observed at 33.06 and 25.22 units/mg fresh weight, respectively. By day 40, catalase activity was increased to 31.08% in the arginine treatment compared to the control. ConclusionIn conclusion, using these treatments, particularly phenylalanine, melatonin, and glutathione, can serve as effective strategies for preserving the quality of sapodilla fruit during long-term storage and mitigating the negative effects of physiological and environmental stress. These treatments not only reduce weight loss, maintain firmness, and prevent decay, but also improve the nutritional properties and health benefits of the fruit by enhancing antioxidant activity and defense enzyme levels. In the future, further research could focus on identifying the precise mechanisms by which these compounds influence the biochemical processes in sapodilla and other fruits. Furthermore, studying the long-term effects of these treatments, as well as their interactions with various environmental and physiological factors in real-world storage conditions, could pave the way for wider adoption of these strategies in the fruit storage and packaging industry. These investigations could enhance fruit preservation methods, minimize food waste, and prolong the shelf life of fruits and decresing postharvest loss.

Research Article

Preparation and Study the Physical, Mechanical and Antimicrobial Properties of Polyethylene/Polylactic Acid Nanocomposite Films Reinforced with Nano-graphene Oxide

Maryam Fathifar; Nasser Sedaghat; Mohammad Reza Abdollahi Moghadam

https://doi.org/10.22067/ifstrj.2025.91530.1397

Abstract

IntroductionPackaging is an intermediary between the produced food products and the customer, which maintains the quality of the product and provides the information required by the customer. The primary function of packaging is to preserve the nutritional quality of products and extend their shelf life. ... Read More IntroductionPackaging is an intermediary between the produced food products and the customer, which maintains the quality of the product and provides the information required by the customer. The primary function of packaging is to preserve the nutritional quality of products and extend their shelf life. Conventional packaging materials, such as polyethylene, polypropylene, and polystyrene, are derived from petroleum-based sources and are widely utilized in food packaging due to their advantageous properties, including high durability, lightweight nature, cost-effectiveness, ease of manufacturing, and low water vapor permeability. However, degradation of these synthetic materials is very slowly in the environment, leading to significant ecological pollution. In response to this issue, there has been growing interest in the use of biopolymer materials as a sustainable alternative to non-biodegradable, petroleum-derived packaging. Biodegradable biopolymers offer several benefits, such as environmental degradability and lower production costs compared to synthetic polymers. Additionally, in certain applications, biopolymers can enhance product shelf life and quality, making them a promising solution for sustainable packaging.Materials and MethodsIn this study, a polylactic acid/polyethylene blend film reinforced with graphene oxide nanoparticles was produced and then its mechanical, physical, and antimicrobial properties were investigated in two phases.Phase 1In this phase, three-component blends of blown film-type linear low-density polyethylene, general film-type low-density polyethylene, and extruded sheet-type polylactic acid were prepared. For this purpose, 80 wt% linear low-density polyethylene with 20 wt% low-density polyethylene and part 3, 6, and 9 part per hundred (phr) polylactic acid in the presence of 0.05 phr of maleic anhydride-linked polyethylene compatibilizer were melt-blended in a high-performance twin-screw extruder. Before mixing and extruding, linear polyethylene, polyethylene, and polylactic acid granules were dried in a dryer at 80°C for 6 hours to remove moisture before the process. After mixing, a blown film was prepared from the mixture using a single-layer blown extrusion machine. In this stage, the optimal film was selected by performing various analyses.Phase 2The optimal film selected from the first stage was used to investigate the effect of graphene nanooxide in the second stage. For this purpose, first, graphene nanooxide with phr concentrations of 0, 1, 3 and 5 relative to the three-component mixture was well dispersed in the polylactic acid solution by ultrasonication. After drying in a thermal oven, the solution was poured into a co-rotating twin-screw extruder along with linear low-density polyethylene, low-density polyethylene, and maleic anhydride-linked polyethylene compatibilizer for processing and granulation. After that, a nanocomposite film was prepared according to the first phase method. In order to investigate the effect of nano graphene oxide on the properties of the produced films, all relevant analyses were performed.Results and DiscussionThe results showed that with the addition of PLA to the polyethylene matrix, due to the immiscibility of these two materials, two peaks appeared at 122 and 165 °C in the thermogram of the blend, which was related to the melting temperatures of polyethylene and polylactic acid, respectively. The tensile strength and tensile modulus of the blends increased significantly with increasing PLA and GO content, so that the sample with 9 phrof polylactic acid and 5 phr of graphene oxide (LDP9-G5), had the highest tensile strength and tensile modulus, 19.2 and 224 MPa. The oxygen transfer rate decreased with increasing GO content. So that the transmission rate for sample LDP9 was 425 cm3/m2.d and for samples LDP9-G1, LDP9-G3 and LDP9-G5 were 417, 402 and 380 cm3/m2.d, respectively. The ultraviolet light transmittance also showed that with increasing GO content in the film, the ultraviolet light transmittance and transparency of the films decreased. The antimicrobial and antifungal test of nanocomposite films also showed a decrease in the microbial population with increasing GO concentration. Positively charged ions on the GO surface react with negative charges on the bacterial membrane and inactivate the bacterial function. Sample LDP9-G5 had the highest antifungal activity in the culture medium of Candida albicans. Also, the biodegradability of sample LDP9-G5 was 11% within 8 weeks.ConclusionAccording to the results obtained, it can be said that the obtained nanocomposite film showed excellent mechanical and antimicrobial properties compared to the control film sample due to the presence of graphene oxide in its structure.

Research Article

Effect of Solvent Composition and Auxiliary Treatments on the Extraction of Dracocephalum kotschyi Boiss Extract Using Deep Eutectic Solvents

Sahar Kiani; Hajar Abbasi

Articles in Press, Accepted Manuscript, Available Online from 18 August 2025
©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

https://doi.org/10.22067/ifstrj.2025.91737.1403

Abstract

Introduction Recovery of active ingredients from plants is generally carried out using solid-liquid extraction. Selecting an appropriate solvent is one of the parameters that strongly affects the extraction performance and the type of extracted compounds. So far, various solvents have been used to extract ... Read More Introduction Recovery of active ingredients from plants is generally carried out using solid-liquid extraction. Selecting an appropriate solvent is one of the parameters that strongly affects the extraction performance and the type of extracted compounds. So far, various solvents have been used to extract these compounds. In addition to the need for large amounts of solvent, the high consumption of organic solvents causes problems such as environmental pollution and possible destruction of active compounds. Green solvents have been considered for the extraction process to reduce the consumption of non-toxic solvents and protect the environment. Natural deep eutectic solvents (NADES) are a new class of solvents used in extraction that consist of a mixture of two or more biodegradable natural compounds with low or no toxicity. The important features of these solvents are their low toxicity, biocompatibility, simple preparation, and low cost. Given the significant advantages of these solvents, in recent years, the use of NADES in the extraction of phenolic and antioxidant compounds has been considered. Applying appropriate auxiliary treatments to the sample or the sample-solvent combination during the extraction process can improve the performance of the extraction process. The use of ultrasonic waves allows for better extraction by creating shear force, disrupting the integrity of the cell wall, and better penetration of the solvent into the tissue. Pulsed electric waves also create pores in the cell membrane without causing minimal damage to the other parts, while maintaining consistency and structure, accelerating the permeability and transport of water and dissolved substances from the cell membrane, and allowing the extraction of active substances under better conditions. Materials and Methods This study was conducted in 3 phases to extract the compounds of the golden plant using natural deep eutectic solvents. In the first phase, effect of the type of solvent used including carboxylic acids (citric acid and malic acid), sugars (glucose and fructose), and sugar alcohols (ethylene glycol and glycerol) on the quality of the extracted material was evaluated. In the second phase, to improve the possibility of extracting the active ingredient of this plant, the sample was treated with pulsed electric waves, and in the third phase, the extraction of phenolic compounds from the sample was carried out with the solvent type selected from the first phase under the conditions of applying and non applying ultrasonic waves. Identification of the compounds present in the extract was carried out on the selected samples using HPLC. Finally, the ability to recover the extracted compounds was carried out from the best sample. Statistical analysis of the results was carried out using a completely randomized design - factorial test with SAS VERSION 9 software. Results and Discussion The extract from the eutectic solvent containing ethylene glycol due to its high antioxidant activity and the extract from the eutectic solvent containing maleic acid due to its high phenolic compounds were selected as the best solvents for making the Dracocephalum kotschyi extract. Considering the total number of identified compounds, the content of identified compounds in the extract with a eutectic solvent containing ethylene glycol was 17000.05 μg/g, and in the extract with a eutectic solvent containing maleic acid was 10029.1 μg/g. Therefore, the content of active compounds of an extract with a eutectic solvent containing ethylene glycol was about 70% higher than the content of active compounds of an extract with a eutectic solvent containing maleic acid, and this solvent was selected for further studies. The study of the effect of applying electric pulses and ultrasonic waves on the extraction process shows that by increasing the intensity of the electric pulse and the duration of using ultrasonic waves, the content of phenolic compounds and antioxidant properties of the extract increased. Electric pulses accelerate the permeability and transport of water and dissolved substances by creating pores in the cell membrane. The change in the properties of the cell wall membrane in such a way that the substances inside the cell can be quickly and easily removed from the cell, causes the extraction to be carried out in the minimum time and energy required. The total weight of phenolic compounds identified in the extract with a eutectic solvent containing ethylene glycol with the application of auxiliary was 25275.41 μg/g, without the application of auxiliary treatments was 17000.05 μg/g, and in the sample extracted with ethanol was 21652.89 μg/g. Therefore, the application of auxiliary treatments was effective and superior to the ethanol solvent in increasing the extraction of compounds from the plant. The polyphenol content extracted with ethylene glycol-choline chloride with and without auxiliary treatments was determined as 53 and 45 percent, respectively. Conclusion The solvent containing choline chloride-ethylene glycol had the best conditions for extracting the active compounds of Dracocephalum kotschyi. Applying a 5000 W electric pulse pretreatment and using ultrasonic waves for 30 minutes in the extraction stage had a significant effect in increasing the extractability of the active compounds. Using the anti-solvent (water) precipitation method, 53% of the phenolic compounds were recovered and the eutectic solvent was returned to the system.

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Research Article

Extraction and Qualitative Analysis of Chicken feet Gelatin and Investigating Its Effect on the Physical and Chemical Properties of Marshmallow

Fatemeh Islami; Zeynab Raftani Amiri; Ali Motamedzadegan; Hayedeh Gorjian

https://doi.org/10.22067/ifstrj.2025.92140.1408

Abstract

IntroductionFoams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated confectionery ... Read More IntroductionFoams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated confectionery product that is mainly prepared from gelatin (as a foaming and gelling agent), sugar solution (including glucose syrup and sugar), flavoring, and coloring agents. Gelatins are amphiphilic macromolecules and are obtained from hydrolyzed collagens. Gelatin is a quite digestible protein and contains all essential amino acids except tryptophan. The simplest way to produce gelatin is to convert collagen into gelatin by denaturing or breaking down the collagen molecule to make it soluble in water. This process generally involves an acidic, alkaline, or enzymatic pretreatment. In food applications, gelatin can act as a foaming agent, emulsifier, biodegradable film former, colloidal stabilizer, and microencapsulating agent. Due to health, religious, and economic restrictions on the consumption of gelatin from mammals, other sources for gelatin production must have characteristics such as high amounts of by-product availability (Because continuous production in the industry is an essential economic issue) and a value close to the rheological properties of mammalian gelatin in order to be considered as a alternative suitable source for replacement. Hence, poultry by-products can be investigated as a new source of gelatin extraction. Materials and MethodsIn this study, gelatin was extracted, from chicken feet using an acidic method. The gelatin production process consists of three main steps: pretreatment of raw materials, gelatin extraction, purification, and drying. Gelatin of chicken feet was used in the marshmallow product at two levels of 6 and 8 percent. Physicochemical properties of gelatin including moisture, color, gel strength, rheology, fat, protein, and ash were analyzed. In the evaluation of the marshmallow, textural components, rheology, electron microscopy, differential thermal scanning, and sensory evaluation (Appearance, color, aroma, sweetness, texture, hardness, and gumminess) were determined. The sensory evaluation was conducted on a five-point hedonic scale. Statistical analysis of this study was performed with Duncan's multiple range test using SPSS software. Result and Discussion In the physicochemical analysis of gelatin extracted from chicken feet, the protein content was 78.27±0.445, fat 10±2, ash 47.6±0.46 and moisture 70.12±0.28%. In the frequency sweep test, the storage modulus was always higher than the loss modulus, indicating the high strength and viscoelastic behavior of gelatin at a given strain. In evaluating the flow behavior of gelatin obtained from chicken feet, the viscosity of the sample decreased with increasing shear rate, indicating the shear-thinning behavior of gelatin. Adding 8% gelatin to the marshmallow sample significantly increased the hardness, gumminess, and texture adhesion indices. The Overran in the sample contained 8% gelatin was 40, and the marshmallow contained 6% gelatin was 30. The presence of more protein has a positive effect on the process of reducing surface tension, and more proteins, with the polar parts of the molecule is opened towards the water, are absorbed at the interface, creating a stabilizing layer around the bubbles, which causes more foam to form and increases overran. There was no significant difference between the samples in moisture, water activity, and color a, b indices. In terms of sensory parameters of sweetness, texture firmness, gumminess, and overall acceptance, the 8% gelatin sample was given the lowest score. In the applied frequency range, the G' modulus in all samples was higher than the G" modulus, indicating viscoelastic behavior and gel strength at a definite strain. In all samples, the complex viscosity decreases linearly with increasing applied frequency, reflecting the shear-thinning behavior of the samples. Marshmallow consisting of 6% gelatin was determined as the selected formulation in terms of physicochemical, rheological, and sensory evaluation properties. ConclusionBased on the results obtained from this research and In order to optimally utilize chicken waste, this innovation can be used to produce health-oriented and cost-effective product.

Research Article

Evaluation of the Prebiotic Properties of Ganoderma lucidum and Lentinula edodes Polysaccharides in Enhancing Dairy Yeast and Bacterial Isolates

Mohaddeseh Larypoor; Neda Jameyi; Hoora Dadgostar; Jamileh Nowroozi

https://doi.org/10.22067/ifstrj.2025.93907.1443

Abstract

Introduction Probiotics are live, beneficial microorganisms that, when administered in adequate amounts, provide significant health benefits to the host. They play a vital role in maintaining and restoring gastrointestinal microbiota balance, improving digestion, modulating the immune system, and protecting ... Read More Introduction Probiotics are live, beneficial microorganisms that, when administered in adequate amounts, provide significant health benefits to the host. They play a vital role in maintaining and restoring gastrointestinal microbiota balance, improving digestion, modulating the immune system, and protecting against pathogenic bacteria. Prebiotics are non-digestible food components—typically fibers or complex carbohydrates—that selectively stimulate the growth and activity of beneficial gut microorganisms. By fostering a favorable environment for probiotics, prebiotics indirectly promote host health. Recently, the search for natural and cost-effective prebiotic sources has intensified. Medicinal mushrooms, particularly Ganoderma lucidum (reishi) and Lentinula edodes (shiitake), have emerged as promising candidates due to their abundance of bioactive polysaccharides. These polysaccharides not only exhibit prebiotic potential but also possess antioxidant, immunomodulatory, and anti-inflammatory properties. This study aimed to investigate the prebiotic properties of polysaccharides extracted from G. lucidum and L. edodes. Specifically, we evaluated their ability to stimulate the growth and metabolic activity of probiotic yeast and bacterial isolates obtained from traditional and industrial dairy products. These natural polysaccharides may contribute to the development of novel synbiotic products with enhanced health benefits. Materials and Methods Twenty dairy product samples were collected and subjected to microbial isolation to obtain yeast and bacterial strains with probiotic potential. Isolates were identified using morphological, biochemical, and molecular techniques, including PCR and sequencing. Polysaccharides were extracted from the mycelium of G. lucidum and L. edodes via lyophilization and aqueous extraction. Carbohydrate content was determined using the phenol-sulfuric acid assay, while antioxidant capacity was assessed using the DPPH free radical scavenging method. FT-IR spectroscopy was employed to characterize chemical structures. The prebiotic effects of the mushroom polysaccharides were evaluated by supplementing sugar-free culture media with these extracts. Growth and metabolic activity of selected probiotic isolates were compared to the ontrols supplemented with glucose and inulin. Enzymatic and acid digestion assays were also performed to assess the stability of the polysaccharides under simulated gastrointestinal conditions. Results and Discussion Multiple yeast and bacterial isolates were obtained from the dairy samples. Following biochemical screening, four isolates—A3, A10, B1, and B3—were selected for detailed analysis based on their probiotic potential. Antibiogram testing revealed varied resistance and sensitivity profiles. Molecular identification showed that isolate A10 was closely related to Candida tropicalis, while A3 matched Saccharomyces cerevisiae. Among the bacterial isolates, B1 was identified as Lactobacillus casei and B3 as Lactobacillus acidophilus. Polysaccharides extracted from G. lucidum and L. edodes exhibited lower reducing sugar content compared to inulin, indicating a more complex carbohydrate structure and greater resistance to enzymatic breakdown. Antioxidant assay demonstrated that, while inulin had the highest free radical scavenging activity, the mushroom polysaccharides also showed significant antioxidant properties. FT-IR spectra confirmed the presence of characteristic polysaccharide functional groups, such as hydroxyl, carboxyl, and glycosidic linkages, consistent with previous findings on medicinal mushroom polysaccharides. When added to sugar-free media, polysaccharides from both mushrooms stimulated the growth of probiotic isolates, though to a lesser extent than glucose and inulin. This suggests that while these fungal polysaccharides act as prebiotics, their fermentability and utilization by probiotics may differ from conventional prebiotics. Optimal growth conditions for the probiotic isolates were observed at pH 5 and 37°C. The ability of these isolates to thrive under such conditions, along with their positive response to mushroom polysaccharides, underscores the potential of these compounds as functional prebiotic ingredients. This study highlights the promising prebiotic and antioxidant properties of polysaccharides extracted from G. lucidum and L. edodes. These natural compounds supported the growth of beneficial probiotic yeasts and bacteria isolated from dairy products, suggesting their potential as synbiotic supplements. Conclusion Incorporating mushroom-derived polysaccharides into functional foods and dietary supplements could enhance gastrointestinal microbiota balance and promote overall health. However, further research involving in vivo animal models and human clinical trials is necessary to fully validate the health benefits and safety of these polysaccharides. Such studies will help clarify their mechanisms of action, determine optimal dosages, and assess long-term effects, paving the way for their application in health-promoting dietary and medicinal products.

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Short Article

Determination of Diazinon Residue in Honey Samples from Mane and Samalqan Region in North Khorasan Province Using UV-Vis Spectrophotometry

Zeinab Rahimi; Vahid Hakimzadeh

https://doi.org/10.22067/ifstrj.2025.89540.1368

Abstract

Introduction In 2023, North Khorasan province hosted 188,000 bee colonies, producing over 2,900 tons of honey. Approximately 20% of the honey in the province is produced in the Mane and Semelqan region, which is rich in orchards and agricultural fields. To increase agricultural production, various pesticides ... Read More Introduction In 2023, North Khorasan province hosted 188,000 bee colonies, producing over 2,900 tons of honey. Approximately 20% of the honey in the province is produced in the Mane and Semelqan region, which is rich in orchards and agricultural fields. To increase agricultural production, various pesticides are widely used in this area, thereby increasing the potential for contamination of bees and their products, which are often located near these fields. Pesticides residues have been reported to be toxic, carcinogenic, and capable of causing chromosomal changes (Demirhan et al., 2019). They can also affect the endocrine, reproductive, and nervous systems (Brander, Gabler, Fowler, Connon, & Schlenk, 2016; Watermann et al., 2016; Febvey, Schüz, & Bailey, 2016). Diazinon, an organophosphorus insecticide, is classified in the second category of the World Health Organization's classification and is considered a relatively dangerous pesticide (Taghavi, Naghipour, Mohagheghyan, & Jamali, 2007). This study aims to investigate the residual levels of diazinon in honey produced in the Mane and Semelqan region, including Buor Buor village (cotton flower honey), Chakhmaghloo village (kanar honey), Keshanak village (spring honey), and Darkesh village (thyme honey), with the goal of evaluating the safety of honey produced in this region. Materials and Methods Honey samples were collected in the spring (May) and winter (March) of 2023. To prepare the honey samples for determining diazinon pesticide residue, the method of Jime´nez, Bernal, & Lorente, (2000) was used. A standard dilution of diazinon was prepared at concentrations of 0.12, 0.06, 0.024, 0.012, and 0.006 ppm. The absorption spectrum of the diluted solutions was then recorded using an ultraviolet-visible (UV-Vis) spectrometer in the wavelength range of 200 to 400 nm. Based on the spectral results, the maximum absorption wavelength (λ_max) of diazinon was determined to be 292 nm. The best-fit equation with a correlation coefficient (R² = 0.9905) was calculated. Data were analyzed using a completely randomized design with five replicates for each season (spring and winter) through the GLM procedure of SAS 9.1 statistical software (SAS, 2009). Result and Discussion The results showed that the amounts of diazinon in the honey samples from Buor Buor, Darkesh, Keshanak, and Chakhmaghloo villages were 3.46, 2.73, 1.81, and 1.49 ppm, respectively. The diazinon residue in the honey from Buor Buor (3.46 ppm) and Darkesh (2.37 ppm) villages was significantly higher than the diazinon residue in the honey from Chakhmaghloo (1.49 ppm) and Keshanak (1.81 ppm) villages (P < 0.001). Additionally, the residual amount of diazinon in honey harvested in the spring was 4.23 ppm, significantly higher than in the winter samples, which had 0.34 ppm (P< 0.001). Unfortunately, the residual amount of diazinon pesticide in all honey samples from different regions of Mane and Semelqan exceeded the standard limit set by authorities in Iran and Europe. Conclusion It can be concluded that the honey from Mane and Semelghan region contains higher levels of diazinon residue compared to the standard limit, which can be attributed to the spraying of pesticides in orchrds and fields. Additionally, the lower pesticide residue in the winter honey samples may be due to manual feeding of bees, reduced agricultural activity during the winter season, and possibly the washing off of pesticide residues by rainfall. Therefore, considering the higher levels of diazinon residue in the honey samples compared to the permissible limit, and the higher amount in this residue during the spring season, it is recommended to strengthen the monitoring of pesticide application in agricultural fields surrounding beekeeping areas, particularly in the spring. Additionally, educating farmers on the proper use of pesticides, informing beekeepers about high-risk areas, and regularly screening honey samples can help reduce the risks associated with pesticide residues. Investigating safer alternatives to diazinon and establishing regional regulations are also among recommended measures to improve food safety and protect consumer health.

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Short Article

The Effect of Extraction Conditions on the Yield of Tannins and Phenolics from Acorn Shell and Cupule

Zahra Zarezade; Ali Forouhar; Hamed Saberian

https://doi.org/10.22067/ifstrj.2025.93451.1432

Abstract

Introduction Acorn, a traditional component of the human diet, is a rich source of bioactive compounds, especially polyphenols and tannins, which possess antioxidant, antibacterial, and antiviral properties. These compounds have extensive applications in the food, pharmaceutical, and chemical industries. ... Read More Introduction Acorn, a traditional component of the human diet, is a rich source of bioactive compounds, especially polyphenols and tannins, which possess antioxidant, antibacterial, and antiviral properties. These compounds have extensive applications in the food, pharmaceutical, and chemical industries. However, their yield and purity depend highly on extraction conditions, including solvent type and polarity, temperature, extraction time, particle size, and solid-to-solvent ratio. Solvent extraction is the most widely used among various extraction techniques due to its simplicity and efficiency. Given the limited data on tannins from native acorns in Chaharmahal and Bakhtiari Province, this study aims to evaluate the effect of solvents with varying polarity and pH on tannin extraction. The purity of extracted tannins was also determined using HPLC. The findings of this research could serve as a basis for optimizing the extraction of valuable compounds from acorn and facilitating the industrial utilization of these native resources. Materials and Methods To extract tannins from acorn shell, cupule, and shell-cupule mix, the samples were ground and passed through a 40-mesh sieve. Extraction was carried out using three types of solvents: distilled water, 40% ethanol solution, and 0.22% sodium hydroxide solution. The process was performed at two temperatures (60°C and 90°C) with a solid-to-liquid ratio of 1:10, for one hour under continuous stirring. The resulting extracts were filtered and then dried at 50°C. To determine the actual extraction yield in alkaline-treated samples, the amount of sodium hydroxide was quantified by titration with HCl, and its mass was subtracted from the dry extract weight to obtain the real extraction yield. Total phenolic content was measured using the Folin–Ciocalteu method by determining absorbance at 760 nm. Tannin content was estimated by subtracting non-tannin phenolics from total phenolics using PVPP as an adsorbent. In this method, PVPP was added to the extract, and after centrifugation, non-tannin phenolics were separated, allowing tannin content to be calculated by difference. HPLC analysis was performed using a C18 column and a detector set at 280 nm to confirm the presence of tannins. Tannic acid was used as the standard, and separation was achieved using a gradient of formic acid and acetonitrile. Statistical analyses were conducted using SPSS, and graphs were plotted using Excel. Results and Discussion The effects of solvent type and extraction temperature were examined for tannin extraction. The results indicated that increasing the temperature from 60°C to 90°C enhanced extraction yields for both distilled water and 0.22% sodium hydroxide solution. However, the effect of temperature increase was significantly more pronounced under alkaline conditions. Higher temperatures improve solvent penetration, reduce viscosity, and accelerate the diffusion of bioactive compounds, which markedly boosts tannin extraction in combination with an alkaline solvent. Regarding solvent type, ethanol demonstrated superior performance in tannin extraction. Due to its dual nature (polar and non-polar), ethanol efficiently extracted a broad spectrum of phenolic compounds. The average tannin yield using ethanol was around 51.41%, which surpassed other treatments, including alkaline extraction at high temperature (48.06%). This highlights ethanol’s strong capacity to extract condensed tannins, which are abundant in acorns. Moreover, ethanol tended to extract fewer impurities, such as carbohydrates, than polar solvents like sodium hydroxide, thereby increasing the purity of the tannin extracts. Further analysis of the total phenolic content revealed that the source material (cupule or shell) and solvent type significantly influenced the extraction yield. The highest total phenolic content (61.22%) was obtained from the cupule using sodium hydroxide, significantly exceeding other materials and treatments. This confirms the cupule’s richness in phenolic compounds, though given its lower proportion in the acorn structure, using a blend of cupule and shell is more practical. Additionally, ethanol and sodium hydroxide achieved higher yields than water, underscoring the beneficial role of alkaline and semi-polar solvents in phenolic compound release. Further specific analysis of tannin extraction also showed that ethanol-based treatments yielded the highest results. The use of 40% ethanol nearly doubled the tannin yield compared to aqueous and alkaline treatments. This high efficiency is attributed to the better solubility of tannins in polar-organic solvents like ethanol. On the other hand, extraction with sodium hydroxide at lower temperatures (60°C) resulted in lower yields, emphasizing the combined effect of temperature and solvent on extraction efficiency. HPLC analysis for tannic acid quantification confirmed that the tannin content of the shell-cupule mix and cupule alone was 48.06% and 61.23%, respectively. These findings emphasize the practical value of using a shell-cupule mixture as an industrial tannin source, as it not only contains a substantial amount of tannin but also offers better availability and a higher weight proportion compared to the cupule alone. Conclusion This study highlights the significant influence of extraction conditions, particularly solvent type and temperature, on the extraction yield of tannins and phenolic compounds from acorn resources. Alkaline extraction at elevated temperatures was more effective for tannin extraction from the shell-cupule mix, while ethanol exhibited high efficiency due to its semi-polar nature. Although the acorn cupule is richer in total phenolics, the higher abundance of the cupule-shell blend in the fruit makes it a more practical target for industrial tannin production.

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Puplication start year	2005
Number of Volumes	21
Number of Issues	93
Number of Authors	1,522
Number of Submissions	2,051
Number of Rejected Articles	991
Number of Accept Articles	1,003
Number of Reviewers	590

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