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May 28, 2024
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Introduction Sour cherries ( Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds. The fruits are generally used for processing purposes, such as for production juice and jam. The fruits of sour cherries can also be frozen and dried. One of the best methods for the preservation of agricultural product is drying, which involves removing...
Topics: Drying, Effective moisture diffusivity coefficient, Shrinkage, Total phenolic
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May 28, 2024
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May 28, 2024
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Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular seafood products in many countries because of their unique flavor, nutritional value and texture. The interactions of proteins with other ingredients can play a critical role in the structure of...
Topics: Breaded shrimp, Shrimp nugget, Gum, Sensory analysis
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May 28, 2024
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May 28, 2024
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Introduction Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. Therefore, this study focuses on comparison of the extraction of astaxanthin from shrimp ( Fenneropenaeus merguiensis ) and Gammarus ( Pontogammarus maeoticus ) under soaking conditions for 24...
Topics: Astaxanthin, Ionic liquid micro emulsion, Fenneropenaeus merguiensis, Pontogammarus maeoticus
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May 28, 2024
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May 28, 2024
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Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% in terms of dry matter). Proteins are among the vital health-giving components that provide nitrogen, essential amino acids and energy necessary for normal cells. Pumpkin seeds are a good source...
Topics: Antioxidant activity, Microwave pretreatment, Protein hydrolysates, Pumpkin seeds
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May 28, 2024
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Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as a result, improve the quality of the products obtained from them. Particle size can increase the quality of gluten-free products by affecting the physicochemical properties of flour during...
Topics: Celiace disease, Gluten-free bread, Physical modification, Waxy rice
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May 28, 2024
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May 28, 2024
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Introduction The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species of Salmonella can adapt, grow or survive at different environmental conditions. Salmonella enterica is a majorcause of food borne illness in humans, and Salmonella typhimurium and Salmonella enteritidis serovars are the most prevalent. One strategy is to use active packaging to reduce the microbial load or...
Topics: Bio-control, Composite film, Food safety, Pathogen bacteria
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May 28, 2024
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Introduction Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses are soft cheeses that ripen in brine. Brined ultrafiltered cheese, as a popular product, has attracted a broad consumer market in our country. The use of thermal processes to prolong the shelf...
Topics: Brined cheese, Ozonation, Physicochemical properties, Storage period
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May 28, 2024
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May 28, 2024
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Introduction Cherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative to protective wax coatings. Chitosan is a coating that has a polysaccharide structure and is composed of glucosamine and N-acetylglucosamine units and is obtained from the shell of crustaceans...
Topics: Aloe vera, Chitosan, Firmness, Storage period, Weight loss
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May 28, 2024
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Introduction Date palm ( Phoenix dactylifera ) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health value- is the proper use of different nutritional elements during its growth and fruiting period. There are many reports of the negative effects of salinity on dates, both in the vegetative and...
Topics: Acidity, Iron, Potassium, Total soluble solids, Total sugar
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May 28, 2024
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Introduction Today, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly in olive, sunflower and soybean oils, respectively, play an important role in maintaining health. Antioxidant compounds are used to increase the shelf life of oils, which are classified into two groups of natural and synthetic antioxidants based on the source of production. Phenolic acids are a subset of a large...
Topics: Oxidative indices, Thermal kinetics, Thermal stability
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May 28, 2024
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May 28, 2024
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Introduction Solar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy is still less than fossil fuels, which has caused environmental problems in the world. In recent decades, the tendency to use renewable energy, especially solar energy, has increased. A significant...
Topics: Oleaster, Phase change materials, Recirculation system, Thermal efficiency
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May 28, 2024
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Introduction Increasing public awareness of the impact of diet on health has increased the demand for healthy food products, especially probiotics. Probiotics are living and non-pathogenic microorganisms with beneficial effects on the host when consumed on a regular basis and sufficient amounts (10 6 cfu/gr or ml). A significant number of probiotics become inactive during various food processes (thermal, mechanical and osmotic stress), storage condition (exposure to oxygen, UV light and low...
Topics: L. plantarum, Permeability, Probiotic film, Survival
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Apr 7, 2024
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Introduction Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators usually provide information that can be easily identified by the food distributor and the consumer. However, most of the markers currently used are non-renewable and non-degradable synthetic...
Topics: Biosensors, Food preservation, Freshness of food, Microalgae, Smart packaging
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Introduction Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient compounds. Microalgae Spirulina ( Spirulina platensis ) is a species with high nutritional value. About 60% to 70% of the dry weight ( Spirulina platensis ) is protein, which has all the essential amino acids. This is a cyanobacterial microalga...
Topics: Bread, Cake, Cereals, Microalgae, Spirulina, Sweets
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Apr 7, 2024
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Apr 7, 2024
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Introduction Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this issue. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced. ...
Topics: Bioactive compounds, Chitosan, Encapsulation, Instant drink powder
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Apr 7, 2024
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Introduction The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm 3 and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute water, soil, plants, and eventually foodstuffs and our bodies. Several methods exist to remediate heavy metal pollution in waters such as membrane filtration, ion exchange mechanisms, or by...
Topics: Biosorption, Edible vegetables, Heavy metals, LAB bacteria, SEM/EDX
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Apr 7, 2024
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Introduction Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4 °C ). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases...
Topics: Astaxanthin, Carrier nanocapsules, Maltodextrin, Microbial spoilage, Sensory properties, Tomato...
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Introduction Thermal processing is an important method of canned food production ( Farid & Abdul Ghani, 2004 ). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating process will lead to an improved performance in the process and to some energy savings ( Abdul Ghani et al ., 1999 ). Computational fluid dynamics (CFD) is an efficient way to study flow...
Topics: Computational fluid dynamics, Malt extract, Semi rigid aluminum container, Slowest heating zone
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Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task...
Topics: Fat replacer, Low fat, Maltodextrin, Sausage
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Apr 7, 2024
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Introduction Appropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used in parts of sugar industries. Among the disadvantages of the usual methods to remove membrane fouling, it can be mentioned the destruction of the membrane, environmental pollution, the remaining...
Topics: Bubbling, Concentration polarization, Purity, Raw juice, Ultrafiltration
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Apr 7, 2024
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Apr 7, 2024
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Introduction Celiac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the...
Topics: Celiac, Chicken nugget, Gluten free, HPMC, Quinoa
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Introduction The use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, which some of them are suspected to be toxic, has completely eliminated these additives and led to the use of natural alternatives to preserve or extend the shelf life of food products....
Topics: Antibacterial effect, Antioxidant activity, Bioactive extract, Phenolic compounds, Prosopis farcta
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Introduction Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product...
Topics: Doogh, Rheology, Serum separation, Transglutaminase, Whey protein concentrate
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Introduction Cucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. Therefore, pretreatments are crucial for prolonging its shelf life. Chitosan is a cationic polysaccharide and can interact electrostatically with anionic, partially demethylated pectin. Besides,...
Topics: Cucumber, Edible coating, Chitosan, Essential oils, Shelf life
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Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations of protein-polysaccharide ratios on the thermal stability, encapsulation yield and rheological properties of A/O/W double emulsion. An oleofoam was obtained using a lipophilic...
Topics: A/O/W double emulsion, Oleofoam, Protein-polysaccharide ratios, Rheological properties
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In recent years, the use of propolis in food products has received attention owing to its functional role. This study was conducted to investigate the effect of different concentrations of propolis extract on the total polyphenol content and antioxidant activity of raw milk. For this purpose, an aqueous extract of dry propolis was prepared and stored in dark-colored bottles at 4 °C until the day of experiments. The propolis extract was added to raw milk in concentrations of 0, 4.7, 9.1, 16.6,...
Topics: Antioxidant activity, Aqueous extract, Propolis, Raw milk, Total polyphenol
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The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased...
Topics: Imitation pizza cheese, Inulin, Optimization, Pre-gelatinized starch
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Jan 31, 2024
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Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect of emulsion coating consisting of Dracocephalum kotschyi essential oil (0, 50, 150, 250, 300 ppm)-chitosan solution (0, 0.3, 0.38, 0.63, 0.75%) during the immersion time (10, 25, 55, 85, 100...
Topics: Badrandjboie-Dennai, Edible coating, Microbiological analysis, Response surface methodology
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The present investigation was done to study the effects of Lactococcus lactis ( L. lactis ) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss . Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and 10 6 CFU/g L. lactis subspecies lactis . The pH, Thiobarbituric Acid Reactive Substances (TBARS), Total volatile Nitrogen (TVN), and Peroxide Value (PV) of the fillets were determined on days...
Topics: Fish, L. lactis subsp. lactis, Oncorhynchus mykiss, Shelf life, Vacuum package
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Jan 31, 2024
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Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality of PP as a by-product of juice production with many nutritional, functional and anti-infective properties. In this study, the most significant phytochemical characters of thirty Iranian...
Topics: Antioxidant, Food preservative, Phytochemical, Polyphenol, Pomegranate
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Jan 28, 2024
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Introduction Tomato paste is one of the processed tomato products that has a long shelf life and is used as an important food ingredient all over the world. According to global statistics, Iran is among the top ten producers of tomato paste in the world, Iran ranks fourth to fifth in the world in the field of aseptic paste production. Alicyclobacillus bacteria are considered as a risk for pasteurized acidic food industries. These bacteria enter the product through soil-contaminated fruits,...
Topics: Alicyclobacillus acidocaldarius, PCR, Thermophilic bacteria, Tomato paste
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Jan 28, 2024
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Introduction As a useful fruit for humans, apple ( Malus domestica ) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended...
Topics: Apple juice, Concentration polarization, Fouling, Membrane clarification, Scraped surface, VCF
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Jan 28, 2024
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Introduction Manufacturers are trying to replace plastic materials in the food packaging industry with biodegradable and edible films. Biodegradable edible films and coatings are mainly made from carbohydrates, lipids and proteins and their mixtures. In recent decades, various carbohydrates from plant sources have been investigated and introduced as new compounds for the preparation of these films. Flaxseed gum is a white to cream-colored powder that dissolves in water and produces a gel,...
Topics: Biodegradable, Colorimetry, Microstructure, Tensile strength, Water resistance
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Jan 28, 2024
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Introduction Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived bioactive peptides, can play an important role in the oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. Ultrasound...
Topics: Antioxidant properties, Bioactive peptides, Mushroom powder, Pretreatment, Protein
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Jan 28, 2024
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Introduction Today, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al. , 2020). To increase the shelf life of freshly cut products, it is recommended to use coatings on the surface of these products. Alginate is a hydrophilic biopolymer and having unique colloidal...
Topics: Alginate, Modified atmosphere, Oliveria decumbens essential oil, Polypropylene
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Jan 28, 2024
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Introduction Carotenoids have many effects on human health. These compounds are produced by plants and microalgae. The extraction of carotenoids from microalgae such as Chlorella has received much attention, since microalgae grow all year round (regardless of the season) and at a much faster rate than plants in non-arable lands. The aim of this research was to optimize the concentrations of nutrients (nitrogen and phosphorous) in the growth medium of microalgae with the objective of...
Topics: C. sorokiniana, Nitrate, Phosphate, Pigment
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Jan 28, 2024
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Introduction Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial as well as coloring properties. This pigment is commercially produced from Spirulina platensis microalgae, in the form of photoautotrophic cultures and in open environments in large ponds or pools in tropical or subtropical areas at the edges of oceans. Different techniques are used in order to extract phycocyanin from spirulina microalgae.. Each technique has its own advantages...
Topics: Enzymatic technique, Lysozyme enzyme, Phycocyanin extraction, Spirulina microalgae, Ultrasound...
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Jan 28, 2024
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Introduction Consumer demand for healthy food free of chemical preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers have the ability to be biodegradable due to the presence of oxygen or nitrogen atoms in their main polymer chain compared to the dominant carbon-carbon bonds in fossil-based polymers. Among the...
Topics: Bioplastic, Bio-polymer, Packing, Polysaccharide, PVA
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Jan 28, 2024
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Introduction The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry ( Fragaria ananassa cv. qingxiang) is one of the most popular and widely consumed berries due to its taste, sweetness and healthy function. The taste of strawberry is related to its hardness, viscosity, sugars, protein, total soluble solid,...
Topics: Carvacrol, Edible coating, Firmness of fruit texture, Shelf life, Vitamin C
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Jan 28, 2024
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Introduction Bakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, cakes are susceptible to oxidation due to high amounts of fat and consequently reduce shelf life. Therefore, due to the high nutritional value of cake, improving its characteristics seems...
Topics: Antioxidant, Ascorbil palmitate, Bakery products, Oxidative, Processed wheat germ
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Jan 28, 2024
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Jan 28, 2024
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Introduction Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher nutritional values and health benefits. The continuous improvement of the production process and the quality of yogurt is at the heart of manufacturers’ concerns. Also, finding a safe, cheap and...
Topics: Antioxidants, Anti-diabetes, Bitter gourd, Medicinal plants, Viscosity
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Jan 28, 2024
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Jan 28, 2024
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Introduction Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several products can be produced, including milk concentrate used for cheese production, low-lactose dairy products, milk protein concentrate, and serum proteins for dietary supplements. The efficiency and cost of a membrane process depend on the percentage of rejection of the soluble components. Therefore, the use of...
Topics: Camel milk, Partial least squares regression, Particle swarm algorithm, Solute rejection,...
In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave time (5, 10, 15 min). The models obtained from the responses were adequate and acceptable because the coefficient of determination R 2 of the models was relatively high. Microwave power of 200W...
Topics: Quince pomace, Microwave drying, optimization, Effective moisture diffusivity, Activation energy
Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum . Their anti-oxidative properties were tested using radical scavenging and FRAP assays. F3 (with IC 50 =0.006mg/mL and FRAP= 521.95 mmolFe 2+ /L) was significantly the most active fraction. Guided isolation through...
Topics: Antioxidant, Apigenin, Cuminum cyminum, Luteolin
Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical properties as a substitute for sensory evaluations in a semi solid food such as chocolate pudding. Higher reliability, reproducibility and higher pace are among some of the advantages of...
Topics: Dessert, Principal Component Analysis, Rheology, Sensory, Texture, Viscosity
Lemon verbena leave is a flavoring food additive as well as a good source of valuable compounds such as essential oils, flavonoids and phenolic acids. However, similar to many other aromatic plants, lemon verbena leave is perishable due to its high moisture content. The aim of this work was to study the effect of air temperature (45, 55, and 65°C) on the quality attributes of lemon verbena leaves during hot-air drying (HAD). The drying kinetics were also modeled. The results showed that higher...
Topics: Color change, convective drying, effective moisture diffusivity, essential oil, modeling, lemon...
Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality surimi (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice,...
Topics: Surimi, Silver carp, Ice storage, Quality change, Shelf life
Introduction: Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of cossettes is too important that increase extraction yield....
Topics: Sucrose Extraction, Cossette, Sugar Beet, Blade
Introduction: Proteins play a fundamental role in biological systems and are often sensitive against organic solvents, heat and other damaging factors. Proteins are the basic component of food formulations and enhancement the functional characteristics and stability of the proteins has always been the main goal of food industry engineers. One of the natural ways used for protein modifications is Maillard reaction. Maillard reaction as a result of covalent binding between the available amino...
Topics: Stability, Heat processing, Maillard reaction, Soy proteins
Introduction: Accumulation of free radicals could lead to permanent oxidative destruction of organisms by attacking macromolecules and organelles of the body, thus causing organism aging, fatigue and degenerative diseases. Therefore, discovering and developing safe and non-toxic natural antioxidants has been an interesting topic in recent decades. Compared to synthetic antioxidants, extracts from plant resources usually have quite stable constructions and great antioxidant activities, and can...
Topics: Malva neglecta, Extraction, Crude extract, Antioxidant property, Free radical
Introduction: Nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, So Fresh cut industry is growing rapidly in the world. These products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. Minimal processing operations include grading, washing, sorting, slicing, chopping and then packaging of fruit or vegetables. Since these operations result in quality loss, due to water loss,...
Topics: Apple, nano calcium carbonate, fresh-cut fruit, coating, enzyme activity
Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes do not rely on fortuitous flora but on the use of specific starter cultures. There has also been much progress in the development of tools that allow for the selection of key sourdough...
Topics: Sourdough bread, staling, porosity, whole wheat flour, dominant Lactobacillus starter
Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating behavior, can headspace and initial temperature have important role on heat transfer rate and the position of cold area in these products. Heat breaking phenomena in the thermal curve, which can be...
Topics: Broken Heating Food, Sterilization, Cold Area, Heat Penetration, Initial Fill Temperature
Introduction: Nanocomposites are prepared by introduction of dispersed nanoscale particles into the polymer matrix based on four methods: template synthesis (sol-gel preparation); intercalation of polymer; and in situ intercalative polymerization and last one is melt blending, the most favorable and practical method due to its simplest, economical and environmentally friendly technic. This method involves annealing, statically or under shear, a mixture of the polymer and organically modified...
Topics: PET, nanoclay, nanocmposite, mechanical properties, WVP
Introduction: Foodborne pathogens are a major public health problem. Despite the increase in management and consumer interest in food safety, the number of food poisoning cases has been continuously increased in recent years. For example in 2010, human salmonellosis cases were reported in Europe and in 2011, a multistate foodborne E.coli O157:H7 outbreak affected 8 people and also a larger multistate Listeria monocytogenes outbreak caused 146 infections and 29 deaths. Traditional culture...
Topics: Multiplex PCR, Foodborne Pathogens, Ready-To-Eat Vegetables, Rapid Detection
Introduction: Texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. Prediction of changes in texture during frying can be helpful in process control. Structurally, this quality parameter in fried potato strip made from the formation of a composite structure with two layers as: dry and oily outer layer (crust), and a moist or soft...
Topics: Texture, Potato strip, Frying, Cook value, Secant modulus, Fractional conversion
Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. Legume proteins are important plant protein sources. However, except for soy, due to the inadequate information about...
Topics: Bean Protein, Structure, Function, Emulsion, Gel, Foam
Introduction : An emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. Mayonnaise is oil-in- water emulsion (James and Dakin, 1962), as one of the most sauces used in the world. It has a mild odor and taste, creamy to pale yellow color and a pH in the range of 3.6- 4.0, which does not exceed 4.1 (Iranian National Standard, No 2454). Emulsion products are naturally instable. Different factors such as temperature, particles size,...
Topics: Emulsion, Fat substitute, Hydrocolloids, Image processing, Rheology
Introduction: . Color is the first quality attribute of food evaluated by consumers, and is therefore an important quality component of food which influences consumer’s choice and preferences (Maguire, 1994). Color measurement of food products has been used as an indirect measure of other quality attributes such as flavor and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. Therefore, rapid and objective measurement of food color is...
Topics: Color, RGB, L*a*b*, ANN, SVR
Introduction: Lack of protein is one of the most challengeable subjects which are being discussed by nutritionists as well as food manufacturers in all over the world. Therefore, the search for the new sources of edible proteins is one of the interests of food researchers. Among all food sources, legumes are one of the most known sources of proteins. Bittervetch (Viciaervilia) seed is one of the legumes families which have a similar shape to red lentil (Farran et al, 1998). The seed has high...
Topics: Bittervetch, Flour, Mechanical Properties, Functional Properties
Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main oilseeds in the world which its cultivated area has expanded due to fair cultivation requirements, high yield of the oil, high nutritional value and also lack of anti nutritional factors. Sunflower...
Topics: Cooker, Industrial scale, Operating parameters, Optimization, Sunflower oil
Introduction : Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional and nutritional properties of proteins. These compounds have interesting biological properties such...
Topics: Pumpkin seed, enzymatic hydrolysis, trypsin, Response Surface Method
Introduction: Morus Alba , known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China , and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the wild, it is deep purple, but in many cultivated plants it varies from white to pink, being sweet and bland. The fruits are also eaten, often dried or made into wine or vinegar. In traditional...
Topics: Hydrocolloid, Mulberry Pastille, Organoleptic Characteristics, Texture Properties
Introduction: Pumpkin is one of the agricultural products that despite its very low price, is known as a rich source of carotenoids with high antioxidant activity . Iran is one of the good producers of pumpkin at the world with fifth rank which is cultivated at provinces like Mazandaran, Guilan, Khorasan, and Hamedan and so on extensively. Pumpkin is almost available for entire the year but many of them is spoiled and perished because of low storage equipments; on the other hand, unfortunately...
Topics: Pumpkin, Extraction, Carotenoid, Organic Solvent, DPPH Scavenging Activity
Introduction: Grape syrup is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration . I ran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. Grapes with inappropriate appearance can be converted to grape syrup and used as an ingredient in formulation of many food products. Cake is one of the most popular products in bakery and...
Topics: Cake, Grape syrup, Natural sweetener, Sensory quality
Introduction: Moringa is a tree that grows in hot and humid regions and produces oil seeds that contain about 33% edible oil. The tree is native to the south-west regions of Asia and it is cultivated in Hormozgan and in Sistan and Bluchestan provinces of Iran. The oil extracted from these seeds is edible and has some various industrial applications. The extracted oil usually contains considerable amount of dissolved impurities which must be removed prior to industrial usages. Major part of...
Topics: Moringa tree, Oil, Degumming, Physio-chemical properties, Stability
Introduction: Sorghum ( Sorghum bicolor ) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of tannin compounds in internal part of sorghum grains and low digestion of cooked protein, sorghum flour consumption is limited. Sorghum grain contains more than 70% starch which is an important...
Topics: DSC, FTIR, SEM, Sorghum, Starch, XRD
Introduction: Frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºC, where a simultaneous heat and mass transfer take place. This is the most popular thermal processes of potato cooking. This fast drying is critical to improve the mechanical and structural properties of the final product. These conditions lead to high heat transfer rates, rapid cooking, browning, texture and flavor development. The fried potato is easier to transport and provides...
Topics: Frying, Potato strip, Biot number, Mass transfer, Heat transfer
Introduction: In Iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. This research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the physicochemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions, in order to prevent of Royal greenhouse cucumber postharvest losses. Materials and methods...
Topics: Greenhouse cucumber, MAP, Chitosan, Shrinkage, Sensory properties
Introduction: There have been great efforts to find safe and potent natural antioxidants from various plant sources. There is, at present, increasing interest both in the industry and scientific research for spices and aromatic herbs because of their strong antioxidant and antimicrobial properties, which exceed many currently used natural and synthetic antioxidants. Medicinal plants are complex natural mixtures which contain compounds at quite different concentrations, have antioxidant...
Topics: Essential oil, Basi, Clary sage, Cheese, Antioxidant activity
Introduction: Thermal properties of food during the frying process and mass transfer mechanisms (water and oil) can help in controlling the quality of the fried product ( Fiszman et al., 2005 ). During the frying process, heat was transferred from the oil to the sample surface that it increases the temperature almost to 100 °C, the water evaporates and moved out. The sample surface was covered by bubble layers with various size and distribution. The formation of vapor bubbles on the samples...
Topics: Frying, Eggplant, Surface Coefficient of Heat Transfer, Mass Transfer, Artificial Neural Network
Introduction: Today, the demand for low calorie food based on fruits and easy production and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products which is produced from fruits and other components, and its usage is increasing for human health. Chemical ingredients and natural features of fruits decrease the cancer. In addition to nutrition and medical values, rheological and texture features affect the general quality of fruit jelly. Gelatin...
Topics: Cantaloupe Jelly, Chicken Feet, Extraction, Gelatin, Rheological Behavior
Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a food thickener. Research has also shown benefits in reducing cholesterol levels. Basil seed gum is a novel hydrocolloid extracted from Ocimum basilicum L. seeds. It has shown promising stabilizing...
Topics: Ispharzeh seed, Basil gum. Hydrocolloid, Syneresis, Ketchup
Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of...
Topics: Free gluten cake, Guar gum, MTG, Specific gravity
Introduction: Scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure . Thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. However, development of low-fat foods is challenging as fat makes a major contribution to sensory attributes of many foods. Low-fat cheeses are usually characterized as...
Topics: Low fat ultra-filtrated cheese, Transglutaminase enzyme, Whey protein concentrate, Response surface...
Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors including genetic factors, agricultural varieties and the species, climate and extraction procedures. Extraction is the first step for researchers who work on plants. Traditional extraction...
Topics: Antioxidant property, Immersion, Microwave, Phenolic compounds, Ultrasound, Walnut green husks
Introduction: Nutritional quality of food during storage has become increasingly an important problem. The loss of some nutrients such as ascorbic acid (vitamin C) might be a critical factor for the shelf life of some products as citrus juice concentrates, since vitamin C content of citrus juices undergoes destruction during storage (Plaza et al ., 2011a). Ascorbic acid is an important component of our nutrition and used as additive in many foods because of its antioxidant capacity. Thus, it...
Topics: Juice, Image processing, Quality parameters (pH, acidity, SSC and ascorbic acid
Introduction: Nowadays, with the development of imaging systems and image processing algorithms, a new branch of agriculture and food industry quality control has emerged. Meat and related products have high commercial value and they are one of the most important items of household food basket ( Jackman et al ., 2011). The apparent color of the meat is one of the most important ranking factors which determines the quality and marketing value (Ramirez and Cava, 2007; Shiranita et a l., 2000)....
Topics: Veal, Image Processing, Response Surface, Freshness Meat, Time of Slaughter
Introduction: Freezing is one of the way s to extend the shelf life and improve the chemical and microbiological stability of food products. Food products are exposed to different processes and the functional properties of the products change during these processing. Hydrocolloids are used to stabilize the products undergoing different food processing. However the addition of hydrocolloids to food products shifts the foods characters. On the other hand, hydrocolloids decrease the growing rate...
Topics: Freezing, Lipidium perfoliatum seed gum, Functional properties, Rheology, Emulsion particle size,...
Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive fl avor, aroma and crunchy texture. There is, however, a great health concern over large fat content of fried foods. Incorporating the dietary fiber such as hydrocolloids into the food substrate in the batter formulation is one of the most e ff ective strategies to decrease fat uptake in fried...
Topics: Donut, Microwave, Dietary fiber, Response surface methodology
Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. Sugar adds viscosity and provides body in drinks and semi-liquid foods like syrups and fruit juices. In order to achieve the same quality, taste and texture profile, reducing or removing...
Topics: Lemon drink, Stevia, Inulin, Suspended pulp particles, Fluid gel, Rheology
In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's butters and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the firmness, at refrigeration temperature (5 °C), SB was much firmer than CCB and OCB,...
Topics: Butter, DSC, Firmness, GC, Omega-3, Rheology
The present study investigated the thermal properties of canola pods (thermal conductivity, specific heat, and thermal diffusivity), canola losses (natural losses, platform losses, and total combine harvester losses), and unbroken pods in three common canola varieties cultivated in the North of Iran (Hyola 420, Hyola 401, and Hyola 50) at three times of pre-harvest, harvest, and post-harvest. Furthermore, the relation between the thermal properties of canola pods and the amounts of losses...
Topics: Canola pod, Harvest losses, Thermal conductivity coefficient, Thermal diffusivity coefficient,...
The effects of mixed coating based on aloe vera (AG) and gum tragacanth (GT) on the microbial, physicochemical and sensorial properties of fresh strawberries were evaluated during 20 days of storage (1 o C, 95 % RH) compared to uncoated fruits. The coating solutions were prepared by mixing solution of AG diluted 1:3 with distilled water and GT solution (0.6 % w/v in distilled water) at different concentrations (25 % AG +75 % GT, 50 % AG +50 % GT and 75 % AG +25 % GT). Microbial stability (fungi...
Topics: Strawberry, Aloe vera, Gum tragacanth, Shelf life
Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability index (Rancimat). The four extracts showed varying degrees of antioxidant activity in a dose - dependent manner in each assay. Methanol extract containing the highest amount of phenolic...
Topics: Boswellia serrata, Phenolic compounds, Antioxidant properties, Rancimat, Oleogum Resin
The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28 ± 1.45 mg c3g/Kg dmp ) were freeze dried using maltodextrin ( MDX) , polyvinyl-pyrrolidone ( PVP ) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative attributes of the powders were characterized by their productively encapsulation efficiency, moisture content, bulk density, colour values (L*, a*, b*, C and H ° ), particle size,...
Topics: Anthocyanins, Antioxidant activity, Barberry, Carrier agents, Encapsulation, Freeze drier, Stability
Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response surface methodology. Temperature (25–85°C), pH (3–9) and water to seed ratio (50:1-50:4) were the factors investigated. Results showed that temperature was major factor in the extraction...
Topics: Plantago major L., Response surface methodology, Mucilage
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...
Topics: Date Syrup, Malt Beverage, Organoleptic Properties, Sucrose Replacement
Introduction: Barberry ( Berberis vulgaris ) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits are used in preparing sauces, jellies, candies, marmalades and especially fruit juices. Also, the fruit contains health promoting compounds such as polyphenols and anthocyanins. Anthocyanins...
Topics: Barberry juice, Quality properties, Thermosoniation
Introduction: Biopolymers are a class of polymer, which are disintegrated by an enzymatic or bio-path and the products disseminated to the surroundings do not induce negative effects. Nowadays, non-degradable polymers are quid pro quo with biodegradable ones particularly in agricultural applications, environmental and food industry use. Starch is an example of natural biopolymers, biocompatible, which is completely biodegradable in environment. It has been considered as one of the best...
Topics: Packaging, Solubility, Hydrophobicity, Mechanical Properties, Permeability
Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at the carboxylic acid. Pectin is widely used as a gelling agent in food systems such as jams and jellies, fruit juices, confectionaries, bakery fillings and as a stabilizer in acidified milk drinks....
Topics: Black Mulberry Pomace, Pectin, Yield, Galacturonic Acid Content, Optimization, Rheological...
Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials . Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics (Martins et al ., 2012). Chitosan; a linear polysaccharide composed of (1, 4)-linked 2-amino-deoxy-b-d-glucan, is a deacetylated (to varying degrees) product of chitin, which is the second...
Topics: Chitosan, Pistacia atlantica gum essential oil, Antimicrobial activity
Introduction: The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people with celiac disease. Moreover, potato flour is one of the best wheat flour alternatives in bread-making and is consistent with that; and now, not only in production of bread but also in...
Topics: Celiac, Gluten free bread, Hydroxy propyl methyl cellulose
Introduction : White button mushroom ( Agaricus bisporus ) has a high moisture content ( ~ 90%) which makes it more vulnerable to the germs and chemical reactions. The contents of fungus coating are beneficial for shelf-life extension of mushroom. Coated mushrooms loss less moisture and have firmness, better appearance and color features than uncoated mushrooms (Zahedi et al., 1390). Application of food coatings is widely used in order to extend the shelf-life of foods including mushrooms....
Topics: Agaricus bisporus, carboxymethyl cellulose, Pseudomonas, Zataria multiflora
Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based on electrostatic interactions between oppositely charged components was introduced in 1991 by Decher et al. Layer-by-layer (LbL) polyelectrolyte deposition has become a popular technique for...
Topics: Multilayer microcapsules, Controlled release, Soy protein isolated fibril, Pectin, Diacetyl
Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and vitamins; thus it makes a substantial contribution to human nutrition. Peanuts are readily acceptable as a cheap protein source and popular snack item that can be eaten alone or combined with other...
Topics: Roasting, Sensory evaluation, PLS regression, Peanut kernels
Introduction: In the food industry, it is preferred to alter the formulations rather than modifying the legislations, so as to reduce the risk of facing consumer health. For instance, animal fats and oils could be replaced with vegetable oils to manufacture products with low cholesterol and saturated fatty acids. Application of vegetable-based products like vegetable-based milks as the sources which provide vegetable proteins and lipids in ice cream not only incorporates the nutritional values...
Topics: Aging, Vegetable- based ice cream, Soy, Sesame
Introduction: Cornelian cherry ( Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from plant sources requires an appropriate method of extraction, which is effective factor to achieve the higher efficiency of these valuable compounds. In this study, the effect of extraction...
Topics: Cornus mas L. fruit, Immersion, Ultrasound, Solvent, Antioxidant properties
Introduction : Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids ( Bera et al ., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants ( Pokorny et al., 2006 ) .Polyphenols are natural antioxidants that possess characteristic properties, such as free-radical scavenging and inhibition of oxidizing processes in the body . For using of phenolic...
Topics: Introduction: Lipid oxidation is a complex series of reactions that occurs during processing,...
Introduction: Nowadays, use of new processing method is important for converting by - products into more marketable and acceptable forms to achieve a better utilization. Sea food processing generate protein rich by - product s that their quantity depends on processing method. One of the methods for effective protein recovery from this protein rich by-product is preparation of protein hydrolysate through enzymatic, autolytic and chemical hydrolysis. Enzymatic hydrolysis is widely employed to...
Topics: Hydrolysis, Alcalase, Nitrogen recovery, Optimization, Cuttlefish
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