Iranian Food Science and Technology Research Journal

Research Article Food Technology

Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

Mahtab Moradnia; Akram Arianfar; Ali Mohamadi Sani; Zahra Sheikholeslami

Volume 21, Issue 1 , March and April 2025, Pages 1-12

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

Abstract

IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions ... Read More IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions in recent years led to perfomingt research to replacewheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa to be used for human diet is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin its too bitterness hence causing bloating and heartburn. This study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigation the quality, texture, and sensory properties of the donuts. Materials of Methods The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry methods) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40% substitution. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour with saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts was evaluated. Results and Discussion A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the combined wet and dry methods, followed by the maceration method. The difference between the combined method and maceration was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the maceration method is economically important due to the long time of the process and production of a lot of waste water leading to loss of nutrients from quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour as a replacement of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.

Research Article Food Technology

Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Mohammadzadeh Milani; Ali Motamedzadegan

Volume 21, Issue 1 , March and April 2025, Pages 13-27

https://doi.org/10.22067/ifstrj.2023.85321.1293

Abstract

IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms ... Read More IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become one of the most important food and medicinal sources. One of the largest species of edible mushroom is button mushroom (Agaricus bisporus), which has high nutritional value due to the presence of fiber, carbohydrates, protein, amino acids, minerals, vitamins, etc., and also its antioxidant, anti-cancer, and anti-diabetic properties. This commodity has shown good health benefit for humans. The quality of button mushrooms is determined by their color, texture, and taste. Color is the first characteristic that is perceived by consumers. Browning is one of the main reasons for the loss of mushroom quality, which reduces the commercial value of mushrooms. Edible coating is considered as the best method for maintaining quality of perishable foods, these coatings almost prevent the penetration of oxygen, depending on the type of coating used, and reduce the loss of moisture during storage. Chitosan has functional characteristics such as antimicrobial and antioxidant properties. The purpose of this research was to find a suitable chitosan coating for button mushrooms that can maintain its characteristics such as color, texture hardness, and moisture during the storage period and increase the shelf life of mushroom. Materials and MethodsTo make chitosan solutions, first, each type of chitosan (70% deacetylated, 80% deacetylated, 90% deacetylated, and 100% deacetylated) was weighed in amounts of 0.5g, 1g, and 2g., then it was dissolved in 100 ml of 0.5% acetic acid and stirred for 12 hours at a speed of 1000 rpm at room temperature to dissolve uniformly. After 12 hours, each sample was centrifuged for 15 minutes at 6000 rpm at 25°C to separate undissolved materials. Mushrooms were prepared freshly harvested, washed with water, and then excess water was removed. After sorting and screening in terms of size and approximate weight, the mushrooms were added to 0.5%, 1%, and 2% chitosan solutions without being sliced and were immersed in the solution for one minute. The control sample was immersed in 0.5% acetic acid solution for one minute. After that, the mushrooms were air-dried at room temperature for one hour, and at the end, their excess water was removed with a tissue. The mushrooms were placed in 18*14 size polyethylene zip lock bags and stored in a refrigerator at 4°C. The effects of chitosan coating on weight loss, color and browning index, enzyme activity, texture, and total phenolic compounds of mushroom were studied. Results and DiscussionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important challenges in mushroom marketing. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms ans other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness. ConclusionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important things in mushroom production. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms, also other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness can be studied.

Research Article Food Technology

Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds

Zohre Ganjeh-Soltanabadi; Rezvan Shaddel; Younes Zahedi

Volume 21, Issue 1 , March and April 2025, Pages 29-45

https://doi.org/10.22067/ifstrj.2024.88833.1344

Abstract

IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer ... Read More IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer and antioxidants activities. Despite all the mentioned benefits, due to the vulnerability of phenolic compounds to the environmental conditions and their low bioavailability in the digestive system, efforts have been made to encapsulate them with nanoniosomes. Encapsulation of polyphenolic compounds with nanoniosomes is an effective way to increase their stability and bioavailability as well ashinder their undesirable taste and smell. Niosomes are class of bi-layered structure formed by hydration of non-ionic surfactant, cholesterol or other amphiphilic molecules. This structure has two hydrophilic and hydrophobic properties, so it has the ability to be encapsulated with different solubility. Fortification food with polyphenols promotes community health. Therefore, the aim of this research was to produce nanoniosomes containing polyphenolic compounds, and to determine their important physical and chemical properties.Materials and MethodsIn this research, four polyphenol-loaded nanoniosomes were prepared using Span 60 and Tween 80 surfactants with a ratio of 3:1, and cholesterol with the concentration of 0, 10, 20 and 30 (mg/140 mg surfactant) as F1, F2, F3 and F4 treatments respectively. Physicochemical properties of the polyphenol-loaded niosomes (particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE)) were analyzed, and the formulation with the best characteristics was selected based on having the smallest size, less PDI and the highest EE. The selected formula was analyzed for morphology (scanning electron microscope (SEM)) and probably interactions (Fourier transforms infrared spectrometry (FTIR)). Additionally, the ability to preserve polyphenolic compounds as free or inside the nanonisomes during the storage period of 60 days was investigated. Further, the in vitro release of polyphenol from niosomes (gastric and intestinal simulated fluid) was also evaluated. The experiment was performed as completely randomized design (CRD) and the obtained data were analyzed with one-way analysis of variance (ANOVA).Results and DiscussionResults indicated that the effect of using different amounts of cholesterol on the average particle size (Z-average) of nanonisomes was significant (p<0.05). With increasing cholesterol up to 20 mg (F1 to F3), the Z-average decreased, but with further increase to 30 mg (F4), the Z-average increased. Different concentrations of cholesterol showed significant influence on the PDI of nanonisomes. The minimum value was observed for F3 (20 mg cholesterol) and the maximum for F4. The incorporation of cholesterol in the nanonisomes decreased the zeta potential (p<0.05), dedicated an increased electrostatical stability of the particle, and the values were in the range of -50.35 to -65.36 mV. The value of EE was in the range of 88-95%, and F3 treatment had the maximum EE. Based on particle size, PDI, zeta potential and EE, F3 was selected as the best nanoparticle for other assays. According to the FTIR results, there was no change in the spectrum of nanonisome (F3) containing polyphenol peaks, and the polyphenols were properly enclosed in the nanonisomal vesicles without changing its nature. SEM results also showed vesicles with a uniform and appropriate structure. Nanonisome (F3) containing polyphenol was more stable than the control sample (polyphenol) during 60 days of storage at ambient temperature, which indicated the higher potential of nanonisomes to preserve the polyphenolic compounds during storage. The release behavior in the simulated digestive system (gastric and small intestine media) indicated a diffusion-based release system, and the Kopcha model was the best model to describe the release behavior of polyphenol from the fabricated niosomes in the simulated digestive environment.ConclusionAccording to the results of this research, it is concluded that nanoencapsulation of polyphenols as a rich source of antioxidant properties inside the nanonisomes can be an effective strategy to maintain their nutritional value. These nanonisomes can be utilized to produce functional foods, and the effects of their addition on the physico-chemical properties of a model food can be investigated.

Research Article Food Biotechnology

Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract

Marjan Nouri

Volume 21, Issue 1 , March and April 2025, Pages 47-59

https://doi.org/10.22067/ifstrj.2024.88978.1349

Abstract

IntroductionFish supplies a type of nutrients containing protein and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) and micronutrients such as selenium, iodine, potassium, D and B-vitamins. Groupers are one of the best fishes in the south of Iran that are extensively distributed in tropical ... Read More IntroductionFish supplies a type of nutrients containing protein and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) and micronutrients such as selenium, iodine, potassium, D and B-vitamins. Groupers are one of the best fishes in the south of Iran that are extensively distributed in tropical and warm waters all over the world. The perishability is considered as one of the main problems for fish with high nutritional value in food supply chains during the shelf life. The use of edible coatings indicates a novel method to extend the shelf life. The aim of present research was to apply biodegradable chitosan/ chia mucilage coating containing Rubia tinctorum L. plant extract (0, 0.5, 1 and 2 % as T1, T2, T3 and also T4) on the surface of grouper fillet fish to maintain qualitative and microbial attributes during the shelf life (1, 15, 30 and 45 days).Materials and MethodsThe qualitative and qualitative assays (peroxide index (meq O2/kg sample), thiobarbituric acid (mg MA/kg), total volatile nitrogen (mg /100 g) and trimethylamine (mg /100 g)), microbial counts (aerobic mesophilic and lactic acid bacteria, total coliforms, mold and also yeast), texture (hardness, adhesion, flexibility, cohesiveness and gumminess), sensory attributes (taste, smell, color, texture and overall evaluation) and measurement of identified biogenic amines were carried out during the shelf life.Results and DiscussionThe results illustrated that oxidation parameters of treatments such as peroxide index, trimethylamine, total volatile nitrogen components and thiobarbituric acid were declined by increasing the extract concentration in a fixed time period (p ≥ 0.05). The highest and lowest microbial loads were obtained in T1 and T4 during the storage, respectively. The microbial counts increased significantly (p < 0.05) by extending the storage time of treatments and on the other hand, this decreased significantly (p < 0.05) by increasing the concentration of Rubia tinctorum L. extract in a fixed period of time. The utilization of Rubia tinctorum L. extract and chia mucilage in a coating of chitosan created a synergistic effect and led to a lower microbial load in treatments. On the other hand, a reduction was occurred in textural attributes particularly cohesiveness and hardness through moisture loss and drying of coating surface in fillets during storage (p < 0.05). The softening tissue could be related to the higher microbial activities during storage, although intensity of these changes was lower in T3 and T4 treatments due to the lower microbial load, which indicated the positive effect of Rubia tinctorum L. extract on maintaining tissue quality. All examined factors changed and most of the mentioned parameters in T1 and T2 exceeded the permissible limit during storage, but T3 and T4 had better conditions during storage. Finally, fish fillet coated with 1 % Rubia tinctorum L. extract (T3) compared to others demonstrated better sensory evaluation at the end of shelf life, which was selected as the superior treatment. The type and amount of biogenic amines in control and T3 (superior sample) illustrated that the highest amine compound was recorded for histamine at 79.87 (mg/kg) on the 15th day and the lowest level in tyramine at 0.79 (mg/kg) on the 1st day of storage. The concentration of amines increased significantly during storage time (p < 0.05).ConclusionThe results shown that applying chitosan/ chia mucilage coating including Rubia tinctorum L. extract has significant effect on extending the shelf life of fish fillets.

Research Article Food Technology

Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise

Maryam Akbari govarchin galeh; Mohammad Javad Varidi; Mehdi Varidi; Hanieh Yarabbi

Volume 21, Issue 1 , March and April 2025, Pages 61-77

https://doi.org/10.22067/ifstrj.2024.89260.1354

Abstract

Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead ... Read More Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead to health-related problems. Major issues faced by mayonnaise producers include fat oxidation during storage, which leads to off-flavor and taste, as well as reduction in nutritional value and food safety. These factors may negatively affect on the consumer acceptance of mayonnaise. With increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise has significant consumption potential. One of the consumer demands is to reduce the fat content in mayonnaise and salad dressing. Fats play many functional roles in food emulsions, contributing to the taste, appearance, texture, and shelf life of the product in specific ways. Therefore, it is challenging to maintain the quality of traditional products when preparing low-fat foods. It is possible to select specific fat substitutes in particular amounts to create a product with a texture similar to traditional mayonnaise. Light mayonnaise often contains certain fats added to help stabilize the emulsion and thicken its consistency. This research studied the possibility of using aloe vera gel as partial fat substitute in mayonnaise.Materials and MethodsAll the powdered ingredients were mixed together with eggs, water, and half of the required amount of vinegar in a blender for 3 minutes. To form an emulsion, oil was added in two stages while stirring together with starch and gums for 5 minutes. Mixing oil and the aqueous phase simultaneously leads to the formation of a water-in-oil emulsion. Finally, the remaining vinegar was added and mixed for 3 minutes until the fat particles were evenly dispersed in the sauce. Aloe Vera gel was also added in proportion to the reduction of oil according to the formulation of the samples. The optimal mixture design was used for three independent variables: oil A 15-60%, gel B 0-55%, and water C 0-10%. The multiple combinations of these variables led to an experimental design with 16 samples that were determined using Design Expert software, and the physicochemical, rheological, and textural characteristics of the samples were investigated. Additionally, suitable regression equations and mixed contour diagrams were obtained by this software for each response.Results and DiscussionThe results showed that increasing the replacement percentage of aloe vera gel and decreasing the percentage of oil led to an increase in pH and a decrease in acidity, stability, textural properties, and transparency of the samples. To describe the rheological properties, Bingham's model was used, and the viscosity parameters and Bingham's yield stress were investigated with an increasing the percentage of aloe vera gel replacement. Additionally, the apparent viscosity of the samples exhibited a decreasing trend and thinning behavior with shear. These changes in characteristics are attributed to the effect of adding fat to the mayonnaise formulation. The optimal values of independent variables in the production of low-fat mayonnaise were oil (40%), aloe vera gel (30%) and water (0%), respectively.ConclusionThis research showed that aloe vera gel can be used in the formulation of mayonnaise as apartial substitute to oil. Due to the strong demand from consumers for this product, reformulating this high-fat emulsion is a fundamental need in the food industry. The use of aloe vera gel offers many benefits, including reducing cholesterol and fat levels overall, increasing microbiological stability, and, in some cases, lowering manufacturing costs.AcknowledgementThanks to the staff and research and educational officials of Ferdowsi University of Mashhad (Project Code: 2663532).

Research Article Food Technology

The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious)

Fateme Eini Tari; Abdollah Ehtesham Nia; Hasan Mumivand; Mohamadreza Raji

Volume 21, Issue 1 , March and April 2025, Pages 79-101

https://doi.org/10.22067/ifstrj.2024.89420.1358

Abstract

IntroductionThe rapid increase in population has raised concerns about food security in the world. On the other hand, to produce more food, in line with population growth, it is necessary to consider sustainable development goals so that the increase in production does not lead to excessive use of resources ... Read More IntroductionThe rapid increase in population has raised concerns about food security in the world. On the other hand, to produce more food, in line with population growth, it is necessary to consider sustainable development goals so that the increase in production does not lead to excessive use of resources and environmental damage. Therefore, one of the effective ways to develop food security in line with sustainable development is to reduce the waste of agricultural products, especially garden products.Materials and MethodsThis study aims to investigate the effect of chitosan and essential oil foliar spraying pre- and calcium chloride immersion post- harvesting on Golden delicious apple fruits grafted on MM 111 (Malling Merton 111) in an 18-year-old apple orchard. A factorial experiment in the form of a completely randomized design and in four replications (each replication containing at least 30 fruits) was carried out in 2 hectares orchard located in the Abistan region of Khorram Abad city in 2021. The first factor of pre-harvest and post-harvest foliar treatments including control treatments (spraying solution with distilled water), foliar spraying of chitosan (100 mg/l) and essential oil (2500 mg/l), and immersion of harvested fruits with Calcium chloride solution (2 %) in the post-harvest stage, and the second factor is the storage period (in days 0, 60, 90 and 120 days after storage (which according to the high storage life of the apple fruit and performing the pre-test and until the end of life) Fruit storage was achieved. Results and DiscussionThe results of the analysis of variance showed that the effect of treatments and storage time on all desired characteristics was significant at the 1% level. Treated fruits had higher total phenolic and flavonoid content, antioxidant activity, vitamin C, and titratable acids and lower taste index, acidity, soluble solids, malondialdehyde, PPO activity and weight loss than the control. The highest amount of total phenol and flavonoid content, antioxidant activity, vitamin C, and titratable acids in all four measurement times belonged to chitosan + essential oil + calcium chloride treatment and the lowest amount was related to the control treatment. Also, in the control treatment, the amount of malondialdehyde, soluble solids, taste index and acidity increased during the storage period. In the fruits treated with chitosan + essential oil, the lowest acidity and soluble solids were observed, and in the chitosan treatment alone, higher titratable acids and the lowest taste index were observed. In general, based on the obtained results, it was observed that the application of chitosan and essential oil before harvesting and calcium chloride after harvesting improved the quality characteristics of Golden Delicious apple fruit. Weight loss is mainly caused not only by sweating but also by breathing. By forming a membrane on the surface of fruits, chitosan biopolymer acts as a mechanical and physical barrier to reduce gas exchange, and as a result, fruit maturation and aging are affected. Composite coatings reduce weight loss by maintaining hydration and reducing gas exchange and water vapor emission. Edible coatings can act on the phenylpropanoid pathway and increase the level of phenolic compounds in plants, and the phenylpropanoid pathway includes the synthesis of various plant secondary metabolites such as lignin, flavonoids, phenolic volatiles, and tannins. The semi-permeable barrier of the chitosan coating limited the rate of respiration, reduced water loss, and delayed ripening and aging, which resulted in higher total phenolic content during storage. Composite coatings delay the oxidation of phenolic compounds, eliminate metals and free radicals and create a quasi-bonded structure that prevents the passage of infiltrating materials such as O2, CO2, and water vapor.ConclusionIn this research, applying a combination of chitosan + essential oil + calcium chloride as a coating on apple led to increase the vitamin C, antioxidant activity, total phenol and flavonoid content, and reduction the weight loss. In addition, the application of this treatment led to the improvement of other characteristics such as the reduction of malondialdehyde, acidity, soluble solids, taste index, and increase of titratable acids. Therefore, it can be stated that in addition to the fact that these compounds alone improved the quality of apple fruit, their combined use is also recommended as a biodegradable and natural coating to increase the storage life of Golden Delicious apple fruit.

Research Article Food Technology

Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract

Elham Ahmadi; Sara Panahi; Amirhossein Karimzadeh; Hamed Hassanzadeh; Mohammadyar Hosseini

Volume 21, Issue 1 , March and April 2025, Pages 103-117

https://doi.org/10.22067/ifstrj.2024.89620.1371

Abstract

IntroductionIn recent years, with increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging, study on novel biodegradable packaging materials has attracted the attention of researchers. Active packaging based on biopolymers, which offers ... Read More IntroductionIn recent years, with increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging, study on novel biodegradable packaging materials has attracted the attention of researchers. Active packaging based on biopolymers, which offers a sustainable and environmentally friendly way to improve food shelf life, considered one of such packaging technologies. Edible coatings and films, are a thin layer of edible compounds and biopolymers applied on the surface of foodproducts that play important role to control physicochemical, microbial and physiological changes in food. Gelatin is obtained from partial degradation of collagen. Due to its availability, relatively cheap price, biodegradability and good properties such as its excellent ability to form a film and reduce the transfer of oxygen, oil and moisture, it is highly regarded as an edible film and has antimicrobial and antioxidant activity. In general, the gelatin film showed high water absorption due to the presence of several hydrophilic groups, which may weaken the mechanical properties and water vapor transport of the film. For this reason, the combination of gelatin with other biopolymers such as chitosan, starch and gum is a suitable method to eliminate the drawbacks of gelatin-based films.Materials and MethodsTo prepare the composite film of the four formulations studied in this research, gelatin powder (3% by weight/volume of water) and glycerol (30% by weight/volume of gelatin powder) were added to deionized water and magnetically stirred for 10 minutes at 2400 RPM. To prepare an aqueous suspension of carboxymethyl cellulose, powder (CMC 2% by weight/volume of water) and glycerol (30% by weight/weight of carboxymethyl cellulose powder) were mixed with deionized water. This suspension was heated to boiling temperature and kept at this temperature for 15 minutes and then kept for 30 minutes at 90°C water bath and stirred. The G/CMC coating was also prepared by dissolving 40 grams of gelatin, 10 grams of carboxymethyl cellulose and glycerol (30% by weight/weight of polymer materials) in one liter of water. The mixture was stirred for 1 hour at 60 degrees Celsius. The mixture was then dried at 25-35 degrees Celsius. Different concentrations of the extract (0, 0.5, 0.75, 1.5 and 3.25%) were added to the mixture and stirred for 2 minutes. In the next step, the mixture was added to a plastic Petri dish with a diameter of 15 cm and placed under a vacuum hood for 1 hour. Then it was transferred to a fan oven and kept for 20 hours. In the final stage, the dried films were placed in a desiccator at room temperature for testing. The effect of different concentrations of Dorema aucheri extract for the production of edible films on the physicochemical, mechanical, antioxidant and antimicrobial properties was analyzed with one-way analysis of variance (ANOVA) and comparing the average data was performed based on Duncan's multi-range test using SPSS26 software at probability level of 0.05.Results and DiscussionThe highest tensile strength and elongation at break point and Young's modulus in the treatment was 1.5%. In all concentrations, solubility and permeability were significant (p<0.05). The lowest solubility was observed in the control. The highest permeability and turbidity were observed in the treatment of 1.5% Dorema aucheri extract. In all edible film treatments, the antioxidant property using DPPH radicals was significant (p<0.05). The results of the evaluation of the antimicrobial activity of the film with the help of diffusion discs showed that the maximum diameter of the inhibition halo in the concentration of 3.25% was related to Escherichia coli with an average halo diameter of 5.33 mm. Average halo diameter for Pseudomonas aeruginosaand Staphylococcus aureus was reported as 4 mm and 3.99 mm, respectively. The overall results showed that the addition of Dorema aucheri extract at a concentration of 1.5% produced films that, in addition to inhibiting the growth and proliferation of bacteria, have strength and can be used for perishable food.

Research Article Food Technology

The Effect of L-glutathione Postharvest Treatment on the Physicochemical Characteristics of Sabrina Strawberry Fruit during Cold Storage

Karim Mandahakki; Hamid Hassanpour

Volume 21, Issue 1 , March and April 2025, Pages 119-132

https://doi.org/10.22067/ifstrj.2024.90319.1375

Abstract

IntroductionDue to the high rate of respiration, strawberry is prone to water loss, mechanical damage and fungal decay post-harvesting, which may reduce its shelf life (Yan et al., 2019). Food waste is an important global challenge that estimated about 30% of the world's agricultural land. Every year, ... Read More IntroductionDue to the high rate of respiration, strawberry is prone to water loss, mechanical damage and fungal decay post-harvesting, which may reduce its shelf life (Yan et al., 2019). Food waste is an important global challenge that estimated about 30% of the world's agricultural land. Every year, about 9.5 million tons of food is lost in the post-harvest phase of agriculture crops (Bishop et al., 2021). Post-harvest storage of strawberry at low temperature without using other combined treatments may reduce its shelf life due to its highly perishable nature. Therefore, in addition to low temperature storage, other post-harvest techniques have also been reported to increase the shelf life of strawberry fruits after harvest. One of these techniques is using chemicals (Kahramanoglu et al., 2019).Glutathione is present in various plant tissues in concentrations of 2 to 3 mM and plays an important role in many cellular processes such as cell differentiation, enzyme regulation, cell signaling and cell death and acts as an antioxidant. (Diaz-Vivancos et al., 2015). During the experiment, spraying GSH on strawberry plants increased the amount of total flavonoids and ascorbic acid in the harvested fruits, and the results showed that the application of GSH can increase the shelf life of strawberries. (Ge et al., 2019). It has been reported that application of glutathione after harvesting okra has reduced browning and prevented its weight loss, which has created a suitable market for it, also GSH has increased the level of total phenol and the activity of ascorbate peroxidase enzyme and reduced the level of ROS and malondialdehyde, which can increase the shelf life of okra in cold storage after harvesting (Li et al., 2023).Materials and MethodsSabrina strawberry fruit was obtained from a commercial greenhouse located in Urmia in the full maturity stage. The fruits were transported to the laboratory of Horticultural Sciences Department of Urmia University, observing the necessary precautions to prevent mechanical damage. The fruits were separated in terms of size and uniformity, so that the fruits were divided into 5 groups of 15, one group as a control group and 4 groups treated with different concentrations of L-glutathione (4, 16, 32 and 64 mM respectively). After drying, the treated fruits were placed in zipped nylon bags and stored for 15 days in a cold room at ± 0.5 °C and a relative humidity of 90-95%. Also, three biological replicates at each time interval were included in the analysis. Samples obtained at each of specified time were placed to evaluate skin color, titratable acidity, soluble solids, taste index, pH, weight loss, total antioxidant capacity, total phenol content, and polyphenol oxidase enzyme activity.Results and DiscussionThe results of variance analysis showed that the effect of GSH treatment after harvesting, the effect of storage and the interaction between them differently affect each of the studied indicators. In terms of color, no significant effect was found. The effect of storage (p≤0.01) and post-harvest treatment (p≤0.05) were significant on TA trait and its highest value was observed in 10 days of storage with 32 mM. In terms of antioxidant capacity (p≤0.05) and PPO activity (p≤0.01), the effect of GSH treatment after harvest was significant, and the highest amount was observed in 16 and 64 mM treatment, respectively. Also, the effect of storage time (p≤0.05) and the effect of GSH treatment after harvesting (p≤0.01) were significant in the trait of total phenol content, and the highest amount was observed in 15 days of storage and 64 mM treatment. However, both the storage (p≤0.01) and the post-harvest GSH treatment (p≤0.05) effects on fruit weight reduction were significant and the lowest weight loss was observed in 5 days of storage and 64 mM treatment. There were no significant changes in indices such as TSS, taste index and pH.ConclusionAccording to the obtained results, the treatment of 64 mM GSH is the best concentration of GSH to increase the shelf life of harvested strawberry fruits in cold storage.Author ContributionsManda-Hakki: conceptualization, data management, financing, research and review, resources, validation, visualization, writing-main draft, Hassanpour: formal analysis, methodology, project management, software, supervision, Writing - review and editingFunding SourcesPart of this project was financially supported by Urmia University.AcknowledgementWe appreciate and thank all those who were with us in this project, especially the officials of Horticulture Laboratory, Faculty of Agriculture, Urmia University.

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

The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

Mohammad Fazli Rad; Jafar Milani; Sepide Haghighat

Articles in Press, Accepted Manuscript, Available Online from 23 April 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.2024.86258.1308

Abstract

IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour ... Read More IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour is a safe method without using any kind of chemicals. Physical modification of flour includes heat treatment and particle size classification. Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties. Heat treatments, depending on the intensity of temperature and process time, by modifying starch granules, denaturing proteins, and deactivating enzymes, reducing microbial load, and even modifying flavor and aroma are suggested as a suitable way to improve the quality of bread, especially for weak flour. Considering that the interaction of particle size with wet and dry heating of wheat flour on the rheological properties of dough and staleness of bread has not been studied so far. In this research, by dividing wheat flour with different particle sizes and using wet and dry heat treatments for modification the functional characteristics of wheat flour and the improvement of the rheological characteristics of dough and staleness of bread were investigated.Materials and MethodsThe content of moisture, pH, ash, protein, and Zeleny number of wheat flour was measured using the AACC standard method (2000), and wet and dry gluten with the standard number (9639-1, 3) was measured. To classify the size of the particles, wheat flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 10 minutes at 100 degrees Celsius and moist heat treatment with 16% humidity for 5 minutes at a temperature of 96 degrees Celsius was placed. Materials for bread formulation for 100 g of wheat flour included 58 ml of water, 2.5 g of sugar, 1 g of salt, 1 g of vegetable oil, and 2 g of yeast. The rheological parameters of the dough were measured by an alveography device. To check the staleness of bread during the storage period, moisture tests of core and shell, blue activity of core to shell, analysis of bread texture, and DSC were performed. Finally, the factorial test was used to investigate the effects of particle size and heat treatment on wheat flour, and Duncan's multiple range test was used to compare the means at the 5% probability level. Results and DiscussionThe results showed that the effect of particle size and dry heat treatment on dough rheology and water activity of bread core and crust was significant, while moist heat treatment had significantly more bread core moisture (p<0.05). According to the results, dry heat treatment did not affect the texture of bread (p>0.05), while the use of flour obtained from moist heat treatment with a particle size of 180 microns led to the improvement of bread texture by reducing the hardness and chewability (p<0.05). The results of thermal analysis showed that the moist heat treatment sample with a particle size of 180 microns had the lowest enthalpy and was the best sample (p<0.05).ConclusionIn general, the use of flour with a particle size of 180 microns and moist heat treatment to improve the rheological and staling properties of bread were the best examples.

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Research Article

Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies

Atfeh Ghorchi; Akram Arianfar; Vahid Hakimzadeh; Sara Naji-Tabasi

https://doi.org/10.22067/ifstrj.2024.88135.1333

Abstract

IntroductionRed beet has nutritional and health-promoting properties due to containing bioactive compounds such as phenolic compounds and betanin. Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Customer attitudes ... Read More IntroductionRed beet has nutritional and health-promoting properties due to containing bioactive compounds such as phenolic compounds and betanin. Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Customer attitudes and behaviors have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Confectionery products are not exactly foods, but they are widely consumed by children and adults. Traditional gummy confection consists of high amounts of synthetic colorings or flavorings in a gelling agent, commonly known as gelatin, along with acids and sweeteners. Natural color in the form of pigments is synthesized and accumulated in living biological cells of algae, vertebrates, invertebrates, fungi, lichens, or bacteria. The red color in food industry comes mainly from two pigments: anthocyanin and betalains. Among the major groups of natural pigments, betalains can be considered as the least studied, due to its limited sources. The main commercially produced crop containing betalain is red beet root, however many researchers are exploring red dragon fruit or pitaya as a viable alternative. Betalains, derived from beetroot are water-soluble nitrogenous pigments that stop or delay the oxidation process and exhibit anti-tumor and antiatherosclerotic effects. The application of red color from beetroot (mainly betalains) is permitted widely in ice cream, sherbet, yogurt, powdered soft drink mix along with confectionaries, soups, and bacon products. The stability of betalains varies with different levels of water activity, temperatures, exposure to oxygen, and light. Complex coacervation is one of the oldest and simplest techniques of encapsulating bioactive compounds for delivery in controlled manner. The technique associates simple preparation conditions, such as non-toxic solvent and low agitation, the techniques has also been employed in the encapsulation of protein and human cells. Microcapsules prepared by complex coacervation are water-insoluble, possessing excellent controlled-release characteristics. Complex coacervation is a technique by which phase separation occurs when oppositely charged polyelectrolytes are electrically balanced in aqueous media. This depends on relatively a set of conditions such as pH, charge density on the polymers, colloid concentration, ionic strength of the medium, temperature, etc. However, all polyelectrolytes do not exhibit this phenomenon.Materials and MethodsThe features of water activity, moisture, acidity, Brix, antioxidant activity, texture characteristics, colorimetry and sensory evaluation of pastilles were investigated. All analyzes were performed with three replications in a completely randomized design. Means were compared using Duncan's multi-range test at a significant level of 5% with SPSS version 22 software.Results and DiscussionThe results showed that water activity of samples containing nanomicrocoating of red beet extract was significantly lower than the control sample (p<0.05), but the moisture, acidity and brix of the sample containing nanomicrocoating of red beet extract were significantly higher from the control (p<0.05). During the storage period of 28 days, it showed that the sample containing 1.5% red beetroot extract's nano-coating had a significantly higher stability of the antioxidant property than other samples (p<0.05). The results of the histological test showed that the sample containing the red beet extract nano-coating had a significant decrease in hardness, stickiness and chewability compared to the control (p<0.05), but the degree of cohesion showed a significant increase (p<0.05). Examining the color parameters of the samples containing red beetroot extract nano-coating compared to the control sample also showed that it caused a decrease in brightness (L*) and yellowness (b*) and an increase in (a*).ConclusionThe results of the sensory evaluation showed that the sample containing 1% red beetroot extract nano-coating was awarded the highest score compared to the control.

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Research Article

Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum

Fakhreddin Salehi; Maryam Tashakori; Kimia Samary

https://doi.org/10.22067/ifstrj.2025.88385.1337

Abstract

IntroductionBalangu seed gum (BSG) is a hydrocolloid extracted from the seeds of Lallemantia royleana L.. This gum works as thickener and stablilizer in food products. This gum had high performance compared to some commercially available food grade gums. When this gum is mixed with water, it becomes ... Read More IntroductionBalangu seed gum (BSG) is a hydrocolloid extracted from the seeds of Lallemantia royleana L.. This gum works as thickener and stablilizer in food products. This gum had high performance compared to some commercially available food grade gums. When this gum is mixed with water, it becomes thick (viscous fluid) and this gel-like substance becomes thin when stirred or shaken (pseudoplastic behavior) (Salehi & Inanloodoghouz, 2023). The term organic acid refers to organic compounds with acidic properties. The acidity of organic acids is associated with their carboxyl group and therefore they are called carboxylic acids. Organic acids can be classified according to the type of carbon chain (aliphatic, alicyclic, aromatic, and heterocyclic), their extent of saturation and substitution, and the number of carboxyl groups (mono-, di-, tri-carboxylic). Monocarboxylic acids like acetic acid are highly volatile liquids with a pungent taste. Malic and tartaric acids are also dicarboxylic acids that contain one and two hydroxyl groups, respectively. Citric acid is the best-known tricarboxylic acid with one hydroxyl group that is found in foods (Yildiz, 2010). The most abundant organic acid in citrus juice is citric acid. Also, citrus juices such as lemons, oranges, and grapefruits are a good source of ascorbic acid (Nour et al., 2010). pH is an important parameter that affects the rheological properties of hydrocolloid solutions. Addition of acid to an aqueous gum solution leads to changes in pH which affect the viscosity of this solution (Hayta et al., 2020). In this study the effect of four edible organic acids (ascorbic, citric, malic, and tartaric) at two concentrations (0.5, and 1 %) on the viscosity and rheological behavior of Balangu seed gum solution (0.2%, w/v) was investigated.Material and MethodsIn this research, organic acids including ascorbic, citric, malic, and tartaric were purchased in powder form (China) and dissolved in distilled water. Two concentrations of each acid, 0.5% and 1%, were prepared, and the distilled water was considered as the control (0% acid). The Balangu seed gum solutions were prepared by disolving the gum powder (0.20%, w/v) in distilled water containing different concentrations of ascorbic, citric, malic, and tartaric acids using a magnetic stirrer. The rheological parameters of Balangu seed gum dispersions were measured using a viscometer (Brookfield, DV2T, RV, USA) at 20°C. Power law, Bingham, Herschel-Bulkley, and Casson models are common ways of representing the behavior of several gum dispersions. In this research, these models were used to match the shear stress and shear rate results of the gum solutions containing edible organic acids. Differences between means were established using Duncan’s multiple range using SPSS (version 21).Results and DiscussionThe findings of this study showed that the apparent viscosity of Balangu seed gum solution reduced when the shear rate increased. Additionally, the apparent viscosity of the Balangu seed gum solution reduced as the organic acids concentration increased. The highest decrease in viscosity was related to solution containing 1% citric acid and the lowest was related to tartaric acid with a concentration of 0.5%. The rheological behavior of solutions was successfully modeled using Power law, Bingham, Herschel-Bulkley, and Casson models, and the Power law model was the best one for describing the behavior of Balangu seed gum solutions containing organic acids. The Power law model had a good performance with the highest correlation coefficient (>0.9406) and least sum of squared error (<0.0090) and root mean square error (<0.0275) for all samples. The consistency coefficient of the samples reduced as the acid percent was increased. Sample containing 1% citric acid had the lowest consistency coefficient and sample containing 0.5% malic acid had the highest consistency coefficient. The Power law model shows that a fluid with shear-thinning behavior has a value of flow behavior index less than 1 (Kumar et al., 2021). By adding acid to Balangu seed gum solution, the flow behavior index of most samples increased. The Bingham yield stress of all samples reduced when acids percent was increased. The dispersion containing 1% citric acid had the lowest Bingham yield stress and the sample containing 0.5% tartaric acid had the highest yield stress. The Bingham plastic viscosity of the samples reduced when acids percent was increased. The solution containing 0.5% ascorbic acid had the highest Bingham plastic viscosities (0.0038 Pa.s) and the sample containing 0.5% malic acid had the lowest plastic viscosities (0.0014 Pa.s). The results showed that when the ascorbic acid concentration was increased from 0.5% to 1%, the Casson plastic viscosities of the Balangu seed gum solution was decreased significantly from 0.054 Pa.s to 0.042 Pa.s (p<0.05). ConclusionThe results of this study indicated that it is a mistake to use Balangu seed gum in food products containing high concentrations of citric acid, and this acid reduces the viscosity and consistency of the products containing this gum.

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Research Article

Improving the Physico-mechanical Properties of Extruded Rice Based on Mixed Rice-quinoa Flours Using Pickering Emulsion-filled Gel Containing Beta-carotene

Maryam Davtalab; Sara Naji-Tabasi; Mostafa Shahidi

https://doi.org/10.22067/ifstrj.2024.89650.1361

Abstract

IntroductionRice is a strategic product and considered as staple food of over half of the world's population particularly in Iran. Considering the high levels of rice waste, including broken grains or those of lower quality, it can be utilized for producing value-added foods and reducing waste. Extrusion ... Read More IntroductionRice is a strategic product and considered as staple food of over half of the world's population particularly in Iran. Considering the high levels of rice waste, including broken grains or those of lower quality, it can be utilized for producing value-added foods and reducing waste. Extrusion is a process widely used to improve food products and develop fortified foods. Quinoa flour is rich in phenols, and can be utilized to produce fortified extruded rice. The extrusion of gluten free flours like rice and quinoa has different challenges. In this study, sodium alginate was used to prepare emulsion filled gel to enhance the stability of Pickering emulsions containing β-carotene and also structuring rice during extrusion process. Pickering emulsion is one of the encapsulation methods suitable for encapsulating lipophilic compounds like β-carotene. Emulsion-filled gels, developed using hydrocolloid mixtures, significantly enhance emulsion stability and make them suitable for aqueous food environments. Finally, extruded rice based on a mixture of rice- quinoa flours and fortified with beta-carotene was prepared, and its physico-mechanical properties were evaluated.Materials and MethodsPickering emulsions were stabilized using whey protein- cress gum soluble complex nanoparticles. Beta-carotene was dissolved in the oil phase at a concentration of 0.1%. Subsequently, 4% (w/v) sodium alginate was used to develop emulsions filled-gel.The Pickering emulsion was dispersed in the sodium alginate gel at a ratio of 15:85. Extruded rice was then prepared using an equal ratio (50:50) of broken rice flour and quinoa flour via a cold extruder. To evaluate the impact of the gel-filled emulsion on improving the characteristics of rice grains, different concentrations (30%, 35%, and 40% w/w) of the gel-filled emulsion (based on flour weight) were added to the mixture. The physico-mechanical tests (moisture content, ash content, optimum cooking time, water absorption ratio, cooking loss, lateral expansion, textural characteristics of rice, color properties, sensory analysis, structural morphology, Beta-carotene stability) were conducted. Duncan test was utilized to identify statistically significant differences (p<0.05) among the means, while one-way analysis of variance (ANOVA) was employed to investigate the impact of various factors. Results and DiscussionThe incorporation of emulsions filled-gel into quinoa-rice blend significantly influenced the physico-mechanical properties of extruded rice. As the concentration of emulsions filled-gel increased from 30% to 40% (w/w), there was a significant increase in moisture content, ash content, expansion ratio, and cooking time. Extruded rice samples with emulsion-filled gel exhibited significantly greater β-carotene stability than those without, both after cooking and during storage. Conversely, adhesiveness decreased while hardness increased with increasing emulsion filled-gel concentrations. The control sample exhibiting the highest adhesiveness and lowest hardness. The lightness of the extrudates was also improved with increasing emulsion filled-gel levels, reaching a maximum at 40% (w/w). Sensory evaluation revealed that the 40% emulsion filled-gel level was the most preferred sample by panelists. The optimized extruded rice closely resembled natural Hashemi rice in terms of sensory and textural properties.ConclusionThe findings of this study demonstrate that the addition of emulsions filled-gel enriched with beta-carotene can effectively enhance the physico-mechanical properties of extruded quinoa-rice blends. Specifically, increasing the emulsion concentration resulted in improving expansion, textural, and appearance properties of the rice. 40% emulsion filled-gel was found to be optimal, resulting in a product with desirable sensory attributes. This research proposes that extruded rice based on mixed rice-quinoa flours enriched with beta-carotene-loaded emulsion-filled gel can provide a nutritious and appealing alternative to broken rice products, leveraging the nutritional benefits of quinoa. Sensory and textural evaluation revealed that the extruded rice exhibited sensory properties highly similar to natural Hashemi rice, coupled with favorable cooking characteristics. Consequently, it can be introduced as a suitable substitute for natural rice.

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Research Article

The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream

Fatemeh Sabzmeidani; Masoud Taghizadeh; Mohammad Saleh Hemati Hasan Poor

https://doi.org/10.22067/ifstrj.2025.89668.1363

Abstract

IntroductionIce cream is a frozen product, which is obtained from milk by adding compounds such as sweeteners, emulsifiers, stabilizers and flavoring agents. The structure of ice cream is a complex physicochemical system composed of three phases: liquid, solid and gas. Scientific results have shown that ... Read More IntroductionIce cream is a frozen product, which is obtained from milk by adding compounds such as sweeteners, emulsifiers, stabilizers and flavoring agents. The structure of ice cream is a complex physicochemical system composed of three phases: liquid, solid and gas. Scientific results have shown that there is a connection between high fat consumption and cardiovascular diseases. Considering that ice cream is an almost fatty product and is particularly popular among people in the society, there is a greater demand for consuming low-fat varieties of this product. The food industry is also looking for new alternatives to minimize the negative effects of fat reduction on quality of ice cream. Hydrocolloids, are carbohydrate-based fat substitutes, which can mimic the mouthfeel and flow characteristics of fat cells due to their emulsifying and water binding capabilities. Eremurus luteus is one of the rhizome plants belonging to the Asphodelaceae family, cultivated around the world, including Iran. Cerise root gum is a new source of hydrocolloid with a glucose to mannose ratio of 1:1 to 1 from the family of glucomannans. The intrinsic viscosity of this gum was measured as 6.32 and 6.35 dl/g according to Huggins and Kramer equations, respectively, and it has the highest foam stability in concentrations of 0.2 to 0.5%. The rheological properties of cerise root gum have proven its important role as a new thickener, stabilizer and foaming agent.Materials and MethodsIn this research, sterilized and homogenized milk (1.5% fat) from Mihan Dairy Industries Company, sterilized and homogenized cream (25% fat) from Pegah Khorasan Dairy Industries Company, emulsifier 471 E from Beldom Belgium Company, powdered skim milk from Pegah company.Sugar and vanilla from confectionery store. Serish root gum was prepared according to the method of Salahi et al. (2020).The amount of ingredients required for the normal sample (high-fat control) was determined based on primary sources, including 10% fat, 11% fat-free milk solids, 12% sugar, 0.25% stabilizer, 0.15% emulsifier and 0.1% vanilla. According to the definitions for reduced-fat ice cream, 75% fat reduction was made from the normal sample (10% fat). In this regard, the investigated treatments were as follow: the amount of fat (2.5% fat: L), the type of gum (SRG) and the concentration of gum (at four levels: 0.2, 0.3, 0.4, 0.5%) compared to the control sample as high fat (10% fat: F).First, the liquid ingredients, including milk and cream, were continuously stirred while heating up to a maximum of 5 °C. After that, the mixture of solid materials (sugar, milk powder, gum, etc.) was added to the liquid part and mixed with a stirrer for three minutes after dissolving thes solids. The resulting mixture was pasteurized at 80°C for 25 seconds and homogenized with a homogenizer at 22,000 rpm for 1 minute and transferred to a water, salt, and ice bath and cooled to 50°C. Then, it was kept in the refrigerator at a temperature of 5°C for 24 hours. Finally, the mixture was transferred to a non-continuous ice cream machine for 15 minutes for the freezing stage, and the samples were poured into special containers with lids and coded, and placed in a freezer at -18 °C for at least 24 hours.Results and DiscussionBy adding gum and increasing its concentration, the amount of apparent viscosity, consistency coefficient, yield stress, plastic viscosity, textural characteristics (hardness, adhesion, continuity and apparent modulus of elasticity) increased. In the sensory evaluation section, the characteristics of creaminess, sweetness, viscosity, roughness, coldness and hardness were evaluated by transient dominant sensation test and these changes were significant in most cases. Sample containing 0.3% gum had the highest overall acceptance after the control sample compared to other samples. The results showed that these variables have the ability to simulate rheological properties (apparent viscosity, consistency coefficient, yield stress and plastic viscosity), melting speed and sensory characteristics such as creaminess, roughness, cryogenicity, viscosity, hardness and overall acceptance of the control sample with high fat as effective factors on the texture production process and the mouthfeel of the product in low-fat ice creams. On the other hand, due to the absence of significant differences between the data obtained from the pH and dry matter measurement tests, the applicability of Serish gum can be confirmed as a fat substitute.ConclusionThe examined samples all showed the loosening behavior with cutting. In the sample containing 0.2% gum, the melting speed increased (from 0.32 to 0.39), also with the increase in the amount of gum in the samples, the freezing temperature decreased by one degree Celsius (from39.4 to 39.5). Overall acceptance, pH and dry matter did not change significantly, which indicates the usefulness and applicability of this method. Also, regarding the rheological characteristics, the highest consistency coefficient in the 0.5% gum sample was 2.2605, similarly, the highest yield stress was in 0.5% gum sample and was 6.7076 pa. Similarly, the highest amount of Plastic viscosity and apparent viscosity belonged to the sample containing 0.5% gum. It was also shown that in the rheological characteristics, with the increase in the amount of gum in the samples, the amount of the relevant parameter increased significantly, and in all these parameters, sample containing 0.2% showed a lower amount than the control sample.

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Research Article

Investigation and Evaluation of Dually Loaded Niosomes Containing Crocin and Omega-3 by Heating & Bubble Method

Parisa Mardani; Ghadir Rajabzadeh; Bijan Malaekeh-Nikouei; Aram Bostan

https://doi.org/10.22067/ifstrj.2024.88094.1367

Abstract

IntroductionThe majority of pharmaceuticals and nutraceuticals are encapsulated in various delivery vehicles in order to avoid some restrictions. This is mainly due to the molecules' physicochemical instability in physiological structure and/or their low bioavailability. Food ingredients or bioactive ... Read More IntroductionThe majority of pharmaceuticals and nutraceuticals are encapsulated in various delivery vehicles in order to avoid some restrictions. This is mainly due to the molecules' physicochemical instability in physiological structure and/or their low bioavailability. Food ingredients or bioactive components can be encapsulated inside delivery systems for protection and controlled release. Encapsulated ingredients are protected from unfavorable reactions, such as lipid oxidation and volatile loss during production, storage, and handling.Materials and MethodsFlaxseed oil was purchased from Barij Essence Pharmaceutical Co., Tehran, Iran. Saffron was bought from Novin Saffron Co., Mashhad, Iran. Cholesterol, span 60 and tween 60 were from Sigma-Aldrich. Phosphate buffered saline, sodium azide, hydrochloric acid, and other chemicals were procured from Merck (Darmstadt, Germany). All other solvents and reagents were provided from Merck Pharmaceutical Co. (Germany) as analyticall grade.Crocin ExtractionThe extraction of crocin from saffron was done based on crystallization method which has been explained by Mohajeri et.al.Flaxseed Oil ExtractionFlaxseed is one of the richest plant sources of ω-3 fatty acids, alpha-linolenic acid (ALA, C18:3 ω-3). A Soxhlet extraction was carried out on flaxseed powder (20g) using n-hexane for 14 hours at 70°C. After extraction, the sample was concentrated in a rotary evaporator at 40°C .Niosome PreparationA surfactant with a HLB number between 3 - 8 is suitable for the co-encapsulation of hydrophobic and hydrophilic substances (Korani et al. 2019. Hence, span 60: tween 60 variable ratios were selected to achieve HLB in this range. Additionally, the ratio of surfactants to Chol was considered variable. The DCP was applied at a constant concentration to enhance noisome stability.Results and DiscussionCharacterization of niosomesThe influence of experimental variables on the particle size, PDI and zeta potential of niosomes prepared by heating and bubble methods was investigated. In order to choose the appropriate ratios of surfactant, the physicochemical characteristics of niosomal particles, including particle size, zeta potential, PdI, and EE have been considered.Tween 60 is a nonionic surfactant with a large hydrophilic head group and high HLB (14.9). In turn, span 60 has a large hydrophobic moiety (HLB 4.7) and low water solubility. The smaller head groups and longer alkyl chains in surfactant structure have led to larger vesicles. This might be the reason for the larger particle size of H1-H3 and B1-B3, containing higher amount of span 60 compared to other samples. The PDI of the prepared samples was found in the range of 0.29 to 0.49. This value was considered to be within the range of sufficient for attaining stable and aggregation resistant systems. However, higher span 60 content showed comparatively a lesser degree of PDI. Zeta potential is a respectable index of the quantity of the interaction between colloidal particles. In this work, the prepared niosomes had a zeta potential range of -31 to -48 mV, which was sufficient to maintain niosome stability without aggregation between vesicles. Negative zeta-potential in nonionic surfactant vesicles has been reported. Based on the results, B12 and H12 samples with the span: tween ratio of 4:1 and surfactant: Chol ratio of 1:1 formed better niosomes based on particle size, PDI, EE, and zeta potential.In the optimum conditions, the EE of crocin and ω-3 in heating method were 76% and 32%, and in bubble method they were 73% and 28%, respectively.Stability of niosomesThe stability of the optimum niosomes prepared by bubble and heating methods were evaluated at 4°±2°C, 25±2°C, and 37°±2°C for 90 days, by means of stability in size, PDI, and EE. Conclusion In conclusion, this study revealed that co-encapsulation of omega3 and crocin with niosome led to better stability, slower and more controlled release profile, suggesting a promising drug delivery system.

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Research Article

Investigating the Effect of Natural Coating of Chitosan Nanoparticles and Nanohydroxyapatite on the Physiological Characteristics and Shelf Life of Button Mushroom (Agaricus bisporus)

Zahra Ziaei Ghahnavieh; Mohammad Reza Raji; Abdollah Ehteshamnia; Seyed Sajad Sohrabi

https://doi.org/10.22067/ifstrj.2024.90381.1376

Abstract

IntroductionExcessive human exposure to chemicals in agricultural practices contribute to the production of unhealthy and environmentally destructive products. For this reason, natural coatings are used to prevent adverse changes in the quality of various products. Natural coatings can be ... Read More IntroductionExcessive human exposure to chemicals in agricultural practices contribute to the production of unhealthy and environmentally destructive products. For this reason, natural coatings are used to prevent adverse changes in the quality of various products. Natural coatings can be a barrier on the outer surface of food to prevent the loss of aromatic compounds, and moisture content and provide the possibility of selective natural exchange of some gases and increase shelf life post harvest. Considering the economic importance of button mushrooms and the need to provide optimal solutions to increase shelf life post harvest, the present study was conducted to investigate the effect of natural coatings based on chitosan nanoparticles and nanohydroxyapatite on increasing the shelf life of button mushrooms.Materials and MethodsFor this purpose, the effect of these coatings was evaluated in a factorial experiment in the form of a completely randomized design with three repetitions to prevent adverse changes in button mushroom quality. Button mushrooms were covered with different concentrations of chitosan nanoparticles (zero, 1% and 2%) and nanohydroxyapatite (0, 40, 80 mg) for 28 days. The mushrooms that were prepared for coating were divided into 9 groups. One sample without coating and 8 samples were coated with different percentages of chitosan nanoparticles and nanohydroxyapatite and coded. All mushroom sampless were immersed in each of the coating solutions for five minutes. The mushrooms were then taken out of the solutions and placed on the mesh basket (at room temperature) for 15 to 30 minutes so that the additional amount of coating material drips. Then the mushrooms were weighed individually and six numbers were transferred in three replicates in single-use plastic containers with perforated lids. Then they were transferred to the refrigerator. The control sample was immersed in distilled water for 5 minutes instead. The data was measured on days 0, 7, 14, 21 and 28. After coating, the characteristics of total phenol, flavonoid, antioxidant capacity, total protein, ascorbic acid content, and electrolyte leakage of mushrooms were recorded and analyzed during 28 days of storage.Results and DiscussionBased on the results, the highest amount of total phenol, flavonoid, antioxidant capacity, ascorbic acid content, total protein, and the lowest amount of electrolyte leakage were obtained in 1% nano chitosan coating containing 40 mg of nanohydroxyapatite during 28 days of storage. In the control treatment (without coating), the lowest amount of total phenol, flavonoid, antioxidant capacity, ascorbic acid content, total protein, and the highest amount of electrolyte leakage were obtained during 28 days of storage.ConclusionDue to the high perishability of button mushroom, its maintenance is very important. Coating is considered as one of the methods of keeping quality of button mushrooms. The purpose of this study was to evaluate the effect of natural coating based on chitosan nanoparticles and nanohydroxyapatite on the total phenolic, flavonoid, antioxidant capacity, ascorbic acid content, electrolyte leakage, and total protein of mushrooms on zero, 7, 14, 21, and 28 day, in order to maintain quality and increase the shelf life of button mushroom. For this purpose, the coating of chitosan nanoparticles (zero, 1%, 2%), nanohydroxyapatite (zero, 40, 80 mg), and the combination of chitosan nanoparticles with nanohydroxyapatite in the mentioned concentrations were used. Finally, according to the findings of this study, it can be stated that coating with 1% nano chitosan containing 40 mg of nanohydroxyapatite can increase the shelf life of button mushroom up to 14 days post harvest, with increased marketability.

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Short Article

Evaluation of Cold Plasma on Physicochemical Properties of Rose Water

Zeinab Rahmani; Pasha Ahmadi; Reza Sharafati Chaleshtori

https://doi.org/10.22067/ifstrj.2024.90520.1381

Abstract

IntroductionRose water, as one of the distillation products prepared from the rose, is widely used in the food industry and traditional medicine in Iran. Therefore, maintaining the microbial and chemical quality of this product is important. Non-thermal processing technologies have attracted wide attention ... Read More IntroductionRose water, as one of the distillation products prepared from the rose, is widely used in the food industry and traditional medicine in Iran. Therefore, maintaining the microbial and chemical quality of this product is important. Non-thermal processing technologies have attracted wide attention from the food industry. These alternative technologies can increase shelf life and reduce the negative impact on nutrients and natural flavor of foods. Cold plasma technology has been used as a replacement for new generation methods and as a non-thermal technology in the food processing. This research was designed to investigate the effect of atmospheric pressure cold plasma on the physicochemical properties and microbial load of rose water. Materials and MethodsIn this experimental research, a dielectric barrier discharge system was designed. This system was used by producing plasma microbubbles to have an effect on rose water samples with an essential oil content of 28 mg/100 ml. Rose water samples were plasma-treated at 12 and 15 kV for 4, 6 and 8 minutes. Tthe essential oil amount, acid value, iodine number, pH, density, oxidation number, ester number and the total bacterial count were then performed on the samples.Results and DiscussionPlasma showed no significant change in the density of rose water in all treatments. Changes in acidity, pH, ester number and iodide number were observed with increasing time and plasma voltage. These changes were significant between the treatment groups and the control group (P<0.05), but not significant within the treatment groups (P<0.05). The greatest decrease in the amount of essential oil was 10.81 and 8.49 mg per 100 ml of rose water, respectively, related to the treatment with voltage of 15 kV at 6 and 8 minutes. Generation/destruction paths of the radicals and their reactions demonstrate the complicated interplay between the plasma induced species (electrons, photons, radicals, etc.) and the dissolved compounds in the liquid species, which ultimately affect the ion concentration (pH and σ) and the oxidizer concentration (redox) in the liquid. However, a decrease in pH is accompanied by an increase in Eh and σ, with a parallel increase in ROS. In addition, plasma in 8 minutes at voltages of 12 and 15 kV caused a decrease of about 3 log in the total number of mesophilic bacteria compared to the control group. Plasma significantly reduced the total number of mesophilic bacteria in rose water. The bactericidal activity of plasma might occur through several mechanisms. Impact on permeabilisation of the cell membrane or wall, leading to leakage of cellular components, containing potassium, nucleic acid, and proteins. In addition, it causes critical damage of intracellular proteins from oxidative or nitrosative species and direct chemical DNA damage. Plasma-generated reactive species and specially H2O2 were found to be the causative agent of cell death. H2O2 is a well-known antibacterial agent that damages iron–sulphur and mononuclear iron enzymes in bacterial cells.ConclusionThe application of plasma at high voltage and longtime caused a sharp decrease in the amount of essential oil, increased acidity and decreased pH of rose water. It is suggested that future studies be conducted on the type of gas used to produce plasma, the size of the reactor used, and the identification of changes in essential oil compounds using gas chromatography with mass spectrometry.Funding Sources This research did not receive any specific funding from funding organizations in the public, commercial or non-profit sectors. Acknowledgement The present research is derived from the master's thesis in physics, and therefore the support of the research deputy of Kashan University and Kashan University of Medical Sciences is acknowledged and thanked.

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Puplication start year	2005
Number of Volumes	21
Number of Issues	91
Number of Authors	1,505
Number of Submissions	2,011
Number of Rejected Articles	966
Number of Accept Articles	992
Number of Reviewers	562

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