Food Technology
Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili
Abstract
Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red ...
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Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red beet is one of the most important natural sources of color; In this study, the overall results showed that increase in the extraction pH and time, increased the extraction of betacyanine and betaxanthine. It would be better to extract betacyanine at temperatures below 25 ° C since this pigment is sensitive to high temperatures and at the temperature above, 25 °C will be destroyed. The maximum yield was observed when pH value, temperature and time were 5, 21 °C and 20 min, respectively. Comparison of experimental and predicted values of the proposed responses at the proposed optimal point by t-test showed no significant difference (p< 0.05). Quadratic model was suggested for the responses and lack of fit was not significant (p<0.05). The extraction of betaline from red beet using ultrasonic method causes the reduction of time, temperature, energy and solvent consumption. The maximum yield was observed when pH value, temperature and time were 5, 21 °C and 20 min, respectively. Comparison of experimental and predicted values of the optimal points showed no significant difference by t-test (p< 0.05).
Food Biotechnology
Nasim Najafi; Hajar Abbasi
Abstract
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 ...
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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 s) on the microbial properties of fresh sprouted wheat stored at 4°C. The Response Surface Methodology (RSM) was adopted in modeling the independent variables’ effects. The results shown that increase in the essential oil and chitosan solution concentration reduced the microbial spoilage. High concentration of Dracocephalum kotschyi oil decreased the fungus population after 12 days. Coating of sprouted wheat at optimized level of independent variables (0.62% chitosan, 57 ppm Dracocephalum kotschyi oil and 29.49 s immersion time) reduced the microbial and fungal populations. This treatment can reduce weight loss, and maintain tissue firmness, total phenolic, and ascorbic acid content of the sprouted wheat during cold storage, with no effect on its sensory properties. Our findings indicate that nanoemulsion coating based on chitosan and Dracocephalum kotschyi oil at appropriate levels could be beneficial in maintaining sprouted wheat quality and increasing its shelf-life.
Food Technology
Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi
Abstract
Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...
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Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments. Results and Discussion The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust, the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed. Conclusion In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.
Food Technology
Narmela Asefi; Nasibeh Alirezaloo; Pouya Barman Veisi; Haleh Soraiyay Zafar
Abstract
Introduction Sweet Pepper (Capsicum annum) has a very important place among the vegetables produced in the world. Therefore, it is necessary to apply practical solutions to increase their sustainability to develop and improve production. The growing consumer rejection of chemical additives and the ...
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Introduction Sweet Pepper (Capsicum annum) has a very important place among the vegetables produced in the world. Therefore, it is necessary to apply practical solutions to increase their sustainability to develop and improve production. The growing consumer rejection of chemical additives and the demand for more natural products have increased attention to some methods, including the drying method. One of the physical changes that occur during the drying of food is its reduction in volume. Vacuum drying is a method in which water and other solvents that have been absorbed into the volume or surface of the material are removed. Combining vacuum with heating can be an effective way to dry; because in this case, a high level of dryness can be achieved without the need for a large increase in temperature. A thermal process that is applied to vegetables and fruits as a pre-process step for freezing, drying and canning to inactivating enzymes, modifying texture, preserving flavor and nutrients, and extracting Interstitial air. Materials and Methods This study aimed to investigate the impact of various factors ethyloleate (concentrations 0,2,4%), sodium chloride(concentrations 0,2,4%) and blanching on the drying kinetics, physical properties, chemical composition and nutrients of green bell pepper, dried under vacuum at 60°C and pressure of 10 kpa using the response surface methodology. At the end of the drying time, 10 g of the treated samples were weighted to investigate the drying kinetics and the rest of the samples were kept for analysis. To achieve the drying kinetics, the samples were taken out of the oven (Behdad Company, model 3494, made in Iran) at 30 minute intervals and weighed by a digital scale, and dried down to moisture content of 12% ., and then for relevant analyzes on dried samples, the samples were stored in plastic packages until the day of experiments. Investigation of independent and interaction effects of immersion in different concentrations of sodium chloride and ethyloleate solution on the kinetics and drying time separately in blanching and non-blanching samples on the parameters of color, chlorophyll content, phenolic substances and vitamin C remaining in dried Sweet peppers were evaluated using minitab16 software and response level method (RSM). Results and Discussion The results showed that the drying process occur in the range of falling rate and also effect blanching in boiling water for 3 minutes and immersed in an alkaline solution of ethyloleate and sodium chloride with concentrations of 2 and 4% for 1 minute, significantly increase the drying rate. In blanching and treated samples with 4% ethyloleate and sodium chloride, the drying time was about 3.5 hours, while the control sample was dried under the same conditions for 7.5 hours. Pretreatment of samples, showed the chlorophyll content, phenolic compounds and vitamin C were higher than the control sample. Due to the effectiveness of ethyloleate in the protection of ascorbic acid, phenolic compounds and residual chlorophyll, the highest amount of ascorbic acid with a value of 39.77 was related to the samples treated in ethyloleate solution with a concentration of 4% and 4% NaCl and the minimum value of 17.98 was related to the control treatment. The highest amount of residual chlorophyll was 23.6 in the pretreated samples with a concentration of 4% ethyloleate and 4% NaCl and the lowest amount was related to the control sample with a concentration of 12.9%. The color of the dried samples showed that the lowest amount of color changes was related to the non-blanching sample with 4% ethyloleate and 4% NaCl with a value of 4.94. While the blanching and ethyloleate solution had no positive effect on the color of pepper and dried samples were dark. Comparison of blanching with non-blanching shows that blanching samples cause darkening of the primary color of the samples.The best sample in terms of quality and speed of drying, was belonged to the samples which blanched, treated with 4% solution of ethyloleate and sodium chloride. Conclusion In order to achieve the best quality in vacuum drying of pepper samples, pretreatments of blanching and using a concentration of 4% solution of ethyloleate and sodium chloride showed the most desirable quality. The best quality of dried samples were obtained when subjected to constant temperature and pressure during drying conditions. The benefits obtained using the pretreatment of ethyloleate and sodium chloride as an appropriate method of drying include increasing the absorption of water, keeping the chlorophyll, phenolic compounds and vitamin C content with time-saving in drying.
Marjan Teimorimanesh; Hajar Abbasi
Abstract
[1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation. Alcoholic fermentation is carried out by Saccharomyces cerevisiae, while the acetic ...
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[1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation. Alcoholic fermentation is carried out by Saccharomyces cerevisiae, while the acetic acid fermentation is performed by acetic acid bacteria. Most of the acetic acid bacterial strains are classified in the Acetobacter genus and derived from vinegar factories that are able to oxidize ethanol to acetic acid and some strains over oxidize acetic acid into CO2 and H2O (over-oxidation). In acetic acid fermentation, important physical parameters that affect the growth of A.aceti are temperature, aeration and pH. Other most important factors for enhancing production efficiency of acetic acid are the nutrients of substrate for increases microbial activity. Considering the significant role of carbon sources and micronutrients in the fermentation culture to increase the production of acetic acid, in the present study, the effect of adding ammonium phosphate (0- 0.75 g), potassium sulfate (0- 0.75 g) and Saccharomyces cerevisiae (0- 1.5 g), were investigated to increase the production of acetic acid using Acetobacter spp. Materials and methods: Yeast (Saccharomyces cerevisae) was obtained from the Iranian Research Organization for Science and Technology, Department of Biotechnology in Tehran, Iran with code number 5052. All chemicals were from Merck Co. Acetic acid production was performed by Acetobacter spp in a fermenter (Biostat B B.Brun) with a capacity of 10 L which contained 5000 ml of fermentation culture in 9.9 acidity. Mash with a capacity of 3000 ml containing 450 ml of vinegar with 9.9 acidity, 350 ml of ethanol 97%, 2.1 g of dextrose and the rest up to 3000 ml of water was produced and 300 ml of it was injected into the fermenter every 4 hours (in 10 steps). After complete injection, the fermentation operation continued for 9 hours. Agitation speed, aeration rate and temperature in the fermenter were 900 rpm, 50 L/min and 32°C, respectively. Determination of the best conditions for producing acetic acid was performed by Response Surface Methodology (RSM) in the form of central composite design. Independent variables were yeast concentration (0- 1.5 g), concentration of the ammonium phosphate (0- 0.75 g), and the potassium sulfate concentration (0- 0.75 g). RSM models were developed and optimization was done for the highest acidity, activity and oxidation value and the lowest residual alcohol content in the product. Optimal and control samples were examined in terms of qualitative characteristics such as acidity, activity, residual alcohol content, oxidation value, total dissolved solids, reducing sugar, total phenol, ascorbic acid, sulfur dioxide and heavy metals. Comparison of the optimal and control samples was done in a completely randomized design using SAS ver: 9.1 software. Results and discussion: The results showed that increasing the concentration of yeast and ammonium phosphate led to increase the initial and final acidity, activity and oxidation value and decrease the amount of residual alcohol. The effect of increasing potassium sulfate was negative and reduced the initial and final acidity, activity and oxidation value. However, interaction effects of potassium sulfate concentration with other variables at its intermediate levels on reducing the amount of residual alcohol in the product was positive. The optimal levels of the studied variables were determined as 1.5 g of Saccharomyces cerevisiae, 0.75 g of ammonium phosphate and 0.38 g of potassium sulfate. In control sample (without the independent variables), initial and final acidity, activity and oxidation index were lower and the residual alcohol content was higher than the standard level. Therefore, the optimal sample was compared with the control and using industrial activator (Astasome). The optimal sample in terms of initial and final acidity, activity, residual alcohol content and oxidation value had not a significant difference (p> 0.05) with the control sample (containing Astasome). Moreover, the optimal and control samples were not significantly difference in ascorbic acid and reducing sugar (p> 0.05), while the optimal sample in terms of total phenol content, sulfur dioxide and heavy metals like lead, zinc and copper was superior compared to the control sample (p <0.05). Overall, the results of this study indicated the positive effect of yeast, ammonium phosphate, and the potassium sulfate at suitable concentration on qualitative characteristics of acetic acid.The results revealed that using of appropriate amounts of Saccharomyces cerevisiae, ammonium phosphate and potassium sulfate in substrate as a source of micronutrients improve quality of acetic acid production by Acetobacter spp.
Food Technology
Azadeh Ranjbar Nedamani
Abstract
In recent years, there has been an increasing interest in the application of plasma technology in food preservation technologies. Plasma is nonthermal physical processing that has a high potential in the field of food processing. In this study, a mathematical model was investigated for yeast deactivation ...
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In recent years, there has been an increasing interest in the application of plasma technology in food preservation technologies. Plasma is nonthermal physical processing that has a high potential in the field of food processing. In this study, a mathematical model was investigated for yeast deactivation during plasma treatment. The definitive screen design was used to investigate the factors that affect yeast deactivation by plasma. Four factors of voltage (A: 20- 30 kV), Vessel diameter (B: 40- 60 mm), process temperature (C: 20- 40ºC), and type of plasma media (air or water) were selected. Then the treatment was simulated by COMSOL software. The responses of reaction kinetics coefficient, the ozone concentration, and final deactivation time were analyzed by definitive screen design expert to find the effective model parameters and process optimization. The results show that plasma treatment in water can have the strongest effect than air plasma. The changes in the number of microorganisms have a linear relationship with process time at different voltage- temperature conditions, but the ozone concentration dramatically changes at different combinations of voltage and temperature. The analyzed data show the kreac is affected significantly by the diameter of the vessel and the 221 types of process media (water or air). The ozone concentration only depends on the type of plasma media and the final 223 process time significantly depends on vessel diameter and type of media. Also, in plasma treatment, media type had a significant effect on all 3 responses, while the effect of temperature was only on final process time. For example, at temperature 20ºC the ozone concentration decreased at the first time of treatment and then stay constant, but at 30ºC, the ozone production increased with treatment time. This study showed when an RSM design was applied for designing the experiment which considers different process factors, the results can significantly differ from the study on only one-factor. In plasma treatment, media type had a significant effect on all 3 responses, while the temperature shows its effect only on final process time. Thus it can be concluded that with proper selecting of plasma media, this technology can be used for deactivation of food microorganisms
Zarrin Nasri
Abstract
Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal ...
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Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal plants. The roots of the licorice plant are widely used in the food and pharmaceutical industries. These roots are strong natural sweeteners, about 50-170 times sweeter than sucrose. The value of this plant is related to its chemical components. Glycyrrhizin is the most abundant component of this plant and is present in licorice in the form of potassium or calcium salt of glycyrrhizic acid and is considered as an indicator of licorice quality. In recent years, novel extraction methods with different energy sources have been proposed for improving extraction efficiency. Higher extraction efficiencies can be achieved by using microwave, ultrasonic and high pressure methods. In the ultrasonic extraction method, the extraction rate increases due to the presence of cavitation. The cavities formed in the solvent grow and then collapse rapidly, releasing a large amount of energy that increases the local temperature and pressure. Therefore, the solvent penetrates more into the plant cell material and the contents of the plant cells are released into the solvent medium. Also, physical effects such as liquid circulation and turbulence produced by cavitation help to increase the contact surface between the solvent and the plant particles and lead to more solvent penetration into the plant matrix.
Materials and Methods: The aim of this study is to statistically investigate the effect of particle size and licorice root diameter on the rate of glycyrrhizic acid extraction using ultrasonic. The full factorial experimental design method and response surface methodology have been used to determine the levels of the parameters and to model the responses, respectively. Independent variables included particle size of licorice root at three levels (35-60, 60-120, ≥ 120 mesh) and licorice root diameter is at three levels (1-2, 2-3, ≥3 cm). Total extract and glycyrrhizinic acid yield are considered as response variables. The solvent used was ammonia and the analysis of glycyrrhizic acid in the extract was performed by HPLC method. The licorice root used in this research was from Bojnourd region. Monoammonium glycyrrhizic acid (99.5%) was purchased as an HPLC standard from Sigma and ammonia from Merck. The method of glycyrrhizic acid extraction from licorice root was based on the British Pharmacopoeia method in this research.
Result and Discussion: The results showed that regarding the response glycyrrhizic acid yield, the parameter licorice root diameter had a significant effect on the response, but the particle size parameter had no significant effect. Also, two parameters had interaction. Based on the modeling results of the extraction process, the optimal conditions for obtaining the maximum total extract of licorice root included particle size, 125 μm (120 mesh) and licorice root diameter, 3.28 cm, which leaded to 68.16 wt% total extract. The optimal response conditions for glycyrrhizic acid yield from licorice root included particle size, (120 mesh) and licorice root diameter, 2.72 cm, which leaded to the extraction of 6.02 wt%glycyrrhizic acid from the root. Also, a comparison was performed between glycyrrhizic acid extraction from licorice in ultrasonic bath and ultrasonic probe. The results showed that the amount of glycyrrhizic acid extraction
was similar and was equal to 5.5 wt%. The effect of particle size distribution has also been investigated. According to the results in ultrasonic extraction, particle size distribution had a positive effect on extraction.According to the results of this research, the parameter of licorice root diameter had a significant effect on the response of glycyrrhizic acid yield and with decreasing licorice root diameter, the amount of glycyrrhizic acid extraction increased. Also, the efficiency obtained by extraction method in ultrasonic bath is compared with ultrasonic probe. It can be concluded that glycyrrhizic acid extraction from licorice with using ultrasonic is an effective method for extraction
Bahman Saedpanah; Nasser Behroozi-Khazaei; Jalal khorshidi
Abstract
Introduction: Microwave-assisted extraction (MAE) is one of the newest techniques for extracting essential oils from medicinal plants. Microwave waves penetrate into plant cells and affect the polar molecules, causing heat to build up inside the plant tissue, destroying the cells and releasing the active ...
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Introduction: Microwave-assisted extraction (MAE) is one of the newest techniques for extracting essential oils from medicinal plants. Microwave waves penetrate into plant cells and affect the polar molecules, causing heat to build up inside the plant tissue, destroying the cells and releasing the active ingredients. Although in terms of essential oil extraction efficiency, MAE method is slightly higher than Clevenger, but in terms of energy consumption, process time and amount of solvent consumed has an inherent advantage over the Clevenger method. In this study, the aim is to evaluate the quantity and quality of rosemary essential oil in the developed microwave extraction system and process optimization in this system.
Materials and Methods: Rosemary plant (Rosmarinus officinalis L.) with 200 g used for each experiment. In this study, a microwave-assisted essential oil extraction system was developed. The system consisted of a home microwave, a distillation condenser, a cold-water source and a pump. In this study, the response surface methodology (RSM) used in the form of a central composite design with 13 treatments. The effect of two independent variables including power in the range of 300 to 900 watts and time in the range of 5 to 35 minutes on the efficiency of essential oil as dependent variables was investigated. To evaluate the quality of the extracted essential oil and compare it with Clevenger treatment, GC-Mass analysis was done using an Agilent technology apparatus (Agilent 7990B, USA).
Results and Discussion: A quadratic model was proposed for modelling of extraction efficiency and it was able to model with the values of R2, Adj R2 and Pred R2, which were 0.9521, 0.9180 and 0.574, respectively. The "Pred R2" of 0.547 is not as close to the "Adj R2" of 0.9180 as one might normally expect. The difference is more than 0.2. This may indicate a large block effect or a possible problem with the proposed model and/or data. Things to be considered for model modification are model reduction and response transformation. Results of ANOVA showed that only the linear terms of time, power and quadratic power of time are significant. The normal probability plot showed the normal distribution of errors observed in the experimental design space. The actual measured values R2 of the extracting efficiency from the experiments versus the values R2 predicted by the model indicated that this model could estimate the extracting efficiency with a correlation coefficient of 0.746. Box-Cox plot demonstrated for obtaining better results, the data of the amount of essential oil efficiency should be transferred to the power of 0.68 by the power function and the new model should be fitted to the data. Therefore, based on the Box-Cox diagram and the transfer of response data to the power space, as well as the use of a step-by-step method to remove meaningless terms from the model, the proposed model is as shown in equation 6. The results of the new model shows that the Pred R2 increased from 0.5574 to 0.8644, which indicates an
improvement in the performance of the new model. Alpha-pinene, camphene, borneol, camphor, cineole, and caryophyllene were the predominant compounds of the essential oil. In 300 and 600-watt treatments with a time of 35 minutes, the amount of dominant compounds of essential oil is slightly higher than Clevenger. However, in the power of 900 watts, due to the increase in temperature, some compounds have been destroyed and the extraction level of some compounds has decreased drastically, and in contrast, the level of caryophyllene was increased to 23.595 %, which indicates a sharp increase in its value at 900 watts. On the other hand, the components of alphapenine, camphor and cineole have the highest medicinal value, which according to Table 8, the highest values for these compounds have been extracted in 300 watt treatment. At the higher microwave power, due to the decomposition of the compounds, the amount of extraction of these compounds was significantly reduced. Also, at 300 watts, the extraction efficiency of these compounds was higher than that of Clevenger, which shows the ability of the MAE method in extracting essential oils from medicinal plants.
The results showed that the amount and quality of essential oil in the MAE with power of 300 and 600 watts was almost the same as Clevenger in most compounds. Essential oil compounds are degraded at 900 watts, so it is recommended not to use maximum power in the experiments. However, if the goal is to extract the highest amount of cariophylene, verbenone and cariophylene oxide in the extracted essential oil, higher power can be used.
Food Technology
Narjes Babaei; Mohammad Goli
Abstract
Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine ...
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Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine of a person with wheat gluten intolerance damaged by gluten and causes intestinal inflammation (Hopper et al., 2007). Stevia rebaudiana bertoni belongs to the Astrasse family, a perennial natural, calorie-free sweetener that has a sweetening power of 100 to 400 times greater than sucrose (Agarwal et al., 2009). Isomalt, a polyol, used as sugars substitute (sucrose, high fructose corn syrup, glucose syrup, etc.) (Schiweck and Munir, 1992). This study aimed at producing dietary Sohan-Pilaki for diabetic and celiac patients using replacement of sucrose with Stevia-Isomalt and the complete replacement of wheat flour with rice-corn flour. Rice and corn flour used to improve the textural and nutritional properties. Material and Methods: For production of dietary Sohan-Polaki, the raw materials (white sugar 40.03%, sorbitol liquid 16.01%, vegetable oil 32.03%) transferred to the kettle for melting over a gentle flame followed by adding the rest materials such as rice and corn flour (8.1%), egg yolk (3.2%) and cardamom (0.72%). The final dough then poured into the tray container after splicing and finishing the production operation and after being chilled and formed to the required dimensions by the forming machine. For the preparation of dietary Sohan-Polaki, independent variables were included, replacement of Stevia-Isomalt with surface (0 to 100%), rice to corn flour ratio (0 to 100%) and cooking temperature (160 to 180°C). All other compounds considered constant. Isomalt is a substitute for sugar as a filler. To obtain optimal points, 34 experiments proposed by Design Expert software, central composite design response surface methodology, double in the other points, six central points with alpha 2. Test responses included density (replacement of rapeseed, Naghipour et al., 2013), textural properties, i.e., hardness (TPA, Khazaiy Pool et al., 2015), color changes assessment (Lab, Image J, Aslanzadeh et al., 2014). Results and Discussion: Isomalt causes increasing the rigidity and led to a decrease in porosity and ultimately a decrease in density (Bagherpoor and Khosroshahi Asl, 2016). The quality of the sweets eaten directly related to their texture characteristics. Among the various textural parameters, hardness considered to be an important characteristic, which refers to the maximum force curve height at the first pressure and represents the maximum force applied during the biting operation (Cheng and Bhat, 2016). The amount of moisture, dry matter, amount and type of protein and fat also have some effect on hardness. In addition, at high levels of replacement wheat with corn flour, hardness increased with increasing Stevia-Isomalt content. Increasing the sucrose concentration due to its effect on the corn starch chains of the amorphous region, causes granulation of the starch and stabilization of the gel, leading to harder gel formation (Sun et al., 2014).Discoloration caused by caramelization and non-enzymatic browning reactions due to rising temperatures. As the temperature increases, the oxidation of the fats becomes more intense, which in turn has a significant effect on the color of the dyes studied (Ghandehari Yazdi et al., 2018). Since non-sucrose sweeteners play an important role in lightness changes, they are also associated with caramelization and the Millard reaction (non-enzymatic browning) between reducing sugars and amino acids. Sucrose (non-reducing sugar) at high temperatures converted to glucose and fructose (reducing sugars). Thus, if the amount of sucrose reduced, the color intensification is weaker due to the lower formation of the products from the reaction of Millard (Gonzalez-Mateo et al., 2009).Overall, according to the type of flour consumed in the Sohan-Polaki formulation, the two final optimal formulas, i.e., optimal formula 1, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.99 and cooking temperature of 166°C ( With a density of 1.37 g/cm3, the hardness of 1.85 N and color changes compared to the control 3.66) and optimal formula 2, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.02, and cooking temperature of 180°C (with a density of 1.23 g / cm3, the hardness of 2.07 N and color changes compared to the control of 10.16) were introduced as the best treatments.
Food Engineering
Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh
Abstract
Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...
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Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages over their liquid precursors such as reduced volume/weight, reduced packaging, easier handling/ transportation, and much longer shelf-life. Also, powders can be reconstituted to produce juice and used for preparation of products such as snacks, chutney, soups, baby foods, etc. In foam-mat drying, food liquids and pastes are first whipped into stable foam by the addition of different foaming agents or stabilizing agents and then dried in the form of thin layer. This foam structure dries rapidly due to the increase of the surface area of the material by incorporating air/gas and forms a porous structure which gives high quality and instant properties of the dried product. The dried product is scraped off from the drying surface in the form of flakes, which is then converted to a fine powder. Response surface methodology (RSM) is a combination of mathematical and statistical techniques used to investigate the interaction effects of independent variables on responses. There is considerable information on foam-mat dried food powders, but there is no scientific literature related to foam-mat drying of celery juice. The present research was thus focused on optimizing the foaming conditions (WPC as a foaming agent, Xanthan gum (XG) concentration as the stabilizer and whipping time (WT)) to minimize foam density (FD) and drainage volume (DV) using RSM. The effects of drying temperatures on some physicochemical properties of powder were also investigated. Materials and methods: Celery was purchased from the local market.XG and WPC powders were purchased from Sigma Chemical Company (St. Louis, MO) and Milei Company Germany, respectively. Celery juice was extracted by using a juicer machine (Robert Bosch Stand mixer MMB 2000 /05 FD 8611 Type CNSM03EV, 600W, Slovenia). Based on preliminary tests, XG solutions were prepared by dissolving the appropriate amount of the defined gum powder in distilled water and stirring with a magnetic stirrer to achieve a uniform solution. This solution was refrigerated at 4°C overnight to complete hydration. RSM was used to estimate the main effects of the process variables on FD and DV in celery juice foam. The experiment was established based on a face-centred central composite design (FCCD). According to the experimental design, to prepare 100 g of samples, the appropriate amount of celery juice, WPC, and XG solution were poured to a 250 mL beaker. Then the mixture was placed into a water bath for 5 minutes at 55 °C temperature. The mixture was then taken out of water bath and was whipped by a mixer (Gosonic, model No. GHM- 818, 250W, China) with the maximum speed of 5400 rpm at ambient temperature during the given time. The density of foamed celery juice was determined in terms of mass over volume and expressed in g/cm3. To assess foam stability, the drainage test was performed for 1h. Furthermore, the effects of drying temperatures on some physicochemical properties of powders were investigated. Results and discussions: The quadratic model was selected as a suitable statistical model for both FD and DV. ANOVA showed that this model is significant for both responses. Moreover, lack-of-fit was not significant for response surface models at a 95% confidence level, indicating that this model is adequately accurate for predicting responses. Based on the constrain criteria, the optimized foaming parameters were: XG concentration of 0.42% (w/w), WPC concentration of 6% (w/w), and WT of 9.30 min. The amount of FD and FDV for foam at these optimum conditions were 0.4 g/cm3 and 0 ml, respectively. The results showed the moisture content and water activity of the celery powders decreased with the increase in drying temperature. By increasing drying temperature from 40 to 70 °C, bulk density also decreased. Increase in drying temperature results in decrease in moisture content and bulk density. Tapped density generally behaves similar to bulk density because by shaking powder, the space between the particles is filled and occupied volume by the powder is reduced. By increasing in temperature, particle density decreased. Overall, with increasing drying temperature, the porosity of powder increased. Increasing temperature and reducing moisture content, the possibility of approaching and join together of particles is increased and the space between the particles becomes less. The numerical value of the car index parameter in this study was 15.3% to 24.67%. The highest value of flowability related to the sample was dried at 70°c. With decreasing in drying temperature, the moisture content of powders increased and due to forming liquid bridges between particles making them less flowable. The numerical value of the Hausner parameter in this study was 1.15 to 1.32. Except for powder produced at 70 °C, the powder was placed in the intermediate cohesiveness powder class. By increasing drying temperature, the cohesiveness of powder decreased significantly.
Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou
Abstract
Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...
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Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. Extracted polysaccharide was evaluated for antioxidant properties, total phenolic and flavonoid content and its structure and functional groups were studied using FTIR. Rheological properties and flow behavior of polysaccharide were determined by fitting to power law model. The most important parameter in experimental ranges was temperature and the lowest effect was seen in extraction time. Highest extraction yield was obtained at extraction time of 2 hours, extraction temperature of 80.96°C and water-to-raw material ratio of 17.94 mL/g. Antioxidant properties of extracted polysaccharide were measured using DPPH radical at 517 nm that showed notable antioxidant properties. Rheological property of extracted polysaccharide was studied at 1, 2.5 and 5% concentration. Results showed that at high concentration, polysaccharide shows shear thinning behavior. One of the most important obstacles in native polysaccharide applications is their extraction yield. Extract of olive leaf polysaccharide is highly affected by extraction temperature. Extracted polysaccharide showed good antioxidant properties comparing to BHT and phenolic extract of olive leaf. Moreover it could be used for increasing solution viscosity at higher concentrations.
Sedigheh Amiri; Soleiman Abbasi; Hamid Ezzatpanah
Abstract
In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still ...
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In this study, microemulsification of orange peel oil (OPO) using Tween 60:propanol with the ratio of 1:1 was studied under different conditions of pH, ionic strength, and sugar concentration.. Results showed that critical temperature (the temperature in which one- phase microemulsion system was still stable) for the microemulsions with higher sucrose concentrations (in the range between 0 to 30%) was lower while by decreasing in sugar concentration, critical temperature shifted to higher temperatures, as it reached to 90°C for the samples without sugar. The prepared microemulsions were stable at 5 and 25°C for seven days, but samples with higher concentrations of sugar (25 and 30%) became turbid at 45°C, whereas all other samples exhibited a one-phase microemulsion system at this temperature. Microemulsions were not stable at -3°C (freezing temperatures). In sensory evaluation, it was observed that the microemulsified OPO was dissolved in water as soon as it was added into the medium, in contrast to free essential oil as it was spreading on the surface of the solution. Encapsulation of OPO caused lower release of aroma, resulting a milder odor and taste (lower intensity) in samples which were preferred by the panelists. The overall acceptability of all samples containing OPO microemulsion was significantly higher than samples with free essential oil.
Fereshteh Hosseini; Zeynab Raftani Amiri
Abstract
In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. ...
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In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. Response surface methodology was used for optimization of low calorie cream formulation. Results showed that an increase in sucrose substitution with stevia and mpc concentration was followed by an increase in cream acidity, while pH decreased. Increasing sucrose substitution with stevia in cream decreased firmness, apparent viscosity and consistency, whereas increasing concentration of milk protein concentrate and modified starch increased the cream firmness, apparent viscosity and consistency. However, according to multiple response optimization, the optimum levels of 0.034 g/100g stevia, 1.64 g/100g mpc and 2.30 g/100g modified starch predicted acidity 0.15% acid lactic, pH 6.5, firmness 1.4 N, apparent viscosity 28730.3 mPa.s and consistency 0.52 cm/30 s. The calorie value of formulated cream was 46.44% less than the control sample (cream with 30% fat and 12% sucrose), and no significant difference in total acceptance between them was found, while formulated cream had higher score for taste and creamy state.
Mahin Heydari Ashkezari; Mania Salehifar
Abstract
Introduction: One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was ...
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Introduction: One of the useful methods to increase the roasted product’s durability is the addition of antioxidants. The antioxidants can replace the synthetic antioxidant in doughnut. One of the problems related to doughnut is oxidative corruption in industrial type. The purpose of this study was to extract pomegranate flower extraction and use of vitamin B3 as two natural antioxidants in doughnuts.
Materials and methods: In this study, the effect of three variation such as pomegranate flower extraction (0.07, 0.55 and 0.04 percent), vitamin B3 (1.5, 1.9 and 2.3 percent) on oxidation features (peroxide index, acidity, anisidine, totox and Thiobarbituric acid), tissue obstruction and sensory evaluation (taste, tissue, color, scent and total acceptance) were evaluated and analyzed in the research. The mean comparison of examined samples was carried out using RSM method and central cube design (CCD).
Results & discussion: The obtained results showed that adding pomegranate flower extraction and vitamin B3 to doughnut caused significant decrement of peroxide index, anisidine, totox, acidity and Thiobarbituric acid in 15th day. While tissue stiffness increased with increasing vitamin B3 on the 15th day. The sensory evaluation also expressed that increasing pomegranate flower extract’s percentage and vitamin B3 decreased total acceptability in all sensory features. Results of optimization showed the doughnut samples containing 0.07% pomegranate flower extraction and 1.97% vitamin B3 were accepted as the closest samples to the control sample and as the foremost treatment from sensory and durability point of view.
Zahra Mohammadi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani
Abstract
Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, ...
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Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, high heat transfer rate, reduced processing time and energy consumption, and improved product quality and safety. However, no previous reports were found on the feasibility of kiwifruit peeling using IR heating technology. Therefore, the goal of this research was to develop a new and sustainable peeling technology for kiwifruit using IR radiation heating.
Materials and methods: A lab scale IR dry-peeling system for kiwifruit was designed and constructed. The system consisted of two major sections including the IR heating and rotating rollers. The rotating kiwifruits (Actinidia deliciosa cv Hayvard) were heated using a ceramic IR element. The effects of IR radiation power (250-850 W), distance between IR emitter and sample (10-70 mm) and heating time (45-125 s) on the peeling performance of kiwifruit were investigated. The lye peeling method including 15% NaOH solution at 95 ͦC for 4 min was selected as a control treatment. The operating parameters of IR peeling were optimized using RSM.
Results and Discussion: The second-order polynomial models predicted by RSM showed a significant fitting (p < 0.0001), and the lack of fit for all fitted models was found to be not significant (p > 0.1105). The validation experiments were in good agreement with the predicted values by the fitted models. The heating with a power of 446 W at the distance of 70 mm for 125 s were found as the optimum operating conditions for kiwifruit IR peeling. The comparison of the peeling performance of kiwifruit peeled by IR and by lye peeling showed that both the IR and lye peeling could produce a satisfactory peelability (> 90%) and ease of peeling (> 4.5) for kiwifruit. The IR peeled kiwi had significantly low weight loss (4.5% vs. 11.7%), surface temperature (64.1 ͦC vs. 95 ͦC) and color difference (2.4 vs. 11.4) and high firmness (57.5 N vs. 40 N) compared to lye peeled treatment. Because the dry-peeling is a chemical- and water- free process, residuals of kiwifruit skins after IR peeling could be easily utilized as value-added by products. Based on the research results, it is concluded that IR dry-peeling has a promising potential for commercialization. This investigation should also help kiwifruit processing industry in developing the environmentally safe IR peeling technique to produce high quality products from kiwifruit.
Samaneh Joodi Attar; Vahid Hakimzadeh; Hassan Rashidi
Abstract
Introduction: Cheese is a dairy product that commonly used and has lots of variety in the world. Among the various types of cheese, UF cheese is attracting more consumers in Iran. The need to change the flavor and make a diversity in this product has been considered for long time. Since high fat foods ...
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Introduction: Cheese is a dairy product that commonly used and has lots of variety in the world. Among the various types of cheese, UF cheese is attracting more consumers in Iran. The need to change the flavor and make a diversity in this product has been considered for long time. Since high fat foods such as cheese are the main cause of some disorders like cordial disease, cancer, obesity and diabetes, formulation of dairy products with modified fat or fat replacer was considered by many researchers and suppliers. Vegetable oils can be used as a substitute for milk fat in cheese. Flaxseed oil consists high level of alfa-linolenic acids (Omega-3) and suitable amount of proteins could noticed as a fat replacer. In this study, we investigated the effect of milk fat replacement with flaxseed oil on the production of functional Feta cheese. The rheological, physicochemical, and organoleptic characteristics of such cheese and its optimal formulation were also determined
Materials and methods: The effect of Flaxseed oil (FSO) at a range of 0-100 % and whey protein concentrate (WPC) (0-15%) was investigated on pH, synersis, Dry Matter, hardness, springiness as physicochemical and mechanical properties and mouth feeling, odor, taste overall acceptance as organoleptic properties of UF cheese production by RSM. For the preparation of cheese, a free fat retentate powder was used. To adjust fat to 20%, cream was used with 70% flaxseed oil and homogenized by ultraturrax method. All of the physicochemical, mechanical and organoleptic tests accomplished according to theIranian national Standards/
Results and discussions: Results showed that by increasing the amount of FSO in the formulation of cheese, pH, stiffness and synersis increased. Also, with increasing flaxseed oil, the elasticity was initially decreased and increased in greater quantities afterward. However, by increasing the WPC, the elasticity decreased. The increase of flaxseed oil had a reversible effect on the taste, smell, color and overall cheese acceptance score compared with the control samples due to the presence of some impurities in oil. Increasing the amount of WPC and FSO also caused a decrease in pH and fat during ripening of cheese. Although increasing the level of WPC improved the odor of cheese, but did not have positive effect on appearance, color and general acceptance. The result of optimization of UF cheese production with the following indices: pH 4.82%, synersis 1.35%, fat 20.3%, dry matter 32.45%, hardness 631.46 nm, elasticity 0.94 mm, color 3.4, Odor 3.1, flavor 2.8, texture 3.1 and final acceptance 3.11, showed that the best formulation needs 96.01% of flaxseed oil and 9.73% whey protein concentrate. Finally, the predicted optimal formula by software was also determined as follow: pH 4.78, synersis 1.27%, fat content 19.8%, dry matter 31.4%, the firmness index 618.02, the elasticity 1.03 mm, and the sensory scores included color 3.4 , odor 3.15, Taste 2.97, Texture 3.64 and Final acceptance 3.21.
Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari
Abstract
The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...
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The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction optimization. Total polyphenols and antioxidant potentials of extracts in terms of ferric reducing antioxidant potential (FRAP), DPPH scavenging activity and oxidative stability index (OSI) were determined. The obtained data were well consistent with the polynomial equations by significant variation in linear, quadratic and interaction impacts of the process factors. The optimized extraction conditions were sonication time, 26.91 min, temperature, 50.42 °C and ethanol concentration, 55.84%. The total polyphenols, DPPH, FRAP an OSI of optimal extract were 304.47 mg GAE/g, 72.47%, 54.04 mmol/100g and 8.55 h, respectively. High performance liquid chromatography (HPLC) analysis of optimal extract detected presence of epicatechin, chlorogenic, sinapic, caffeic and gallic acids.
Nazanin Abdi; Neda Maftoonazad; Amir Heidarinasab; Fujan Badii
Abstract
Introduction: The date palm (Phoenix dactylifera), is one of the most important plants of arid desert area of the western and southern Asia and northern Africa for over 5000 years. Date fruit has a great importance in nutrition due to being a main source of carbohydrates, but it is low in fat and protein. ...
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Introduction: The date palm (Phoenix dactylifera), is one of the most important plants of arid desert area of the western and southern Asia and northern Africa for over 5000 years. Date fruit has a great importance in nutrition due to being a main source of carbohydrates, but it is low in fat and protein. Also it is a good source of many minerals and high amounts of antioxidants which prevent some diseases. This fruits is an important element in economy of date growing countries. Some factors such as variety, environmental impact of growing regions and large quantities of the produced date causes postharvest losses resulting in lower quality fruits. These amounts of fruit which are not consumed directly as fresh may have been used as raw materials to formulate some products like date syrup, powder, jam, etc. Date powder is a highly nutritional quality sweetener obtained from date for sucrose substitution in confectionary, bakery or ice cream industry. Stickiness is a problem in production of fruit powder during drying, transportation and storage. Stickiness in fruit powder is mainly due to the presence of low molecular weight sugar such as fructose, glucose, sucrose and organic acids in fruits. These compounds are very hygroscopic in the amorphous state and have low glass transition temperature and leads to increase stickiness and decrease stability of the product in room temperature. This research consisted of two major objectives: i) determination of an optimum proportion of date paste, silicon dioxide and maltodextrin and the most suitable temperature of drying; ii) characterization of physicochemical and thermal characteristics of date powder.
Materials and methods: Kabkab date was purchased from local market of Kazeroun, Fars, Iran. Moisture, ash, protein, fat, total sugar and dietary fiber contents were determined by AOAC methods (AOAC, 1997). Date flesh was minced by a kitchen meat grinder to make a smooth paste. Three different proportions of maltodextrin (35, 45 and 55% w/w) and three proportions of silicon dioxide (0, 0.75 and 1.5% w/w) were added to date paste to produce date powders. The mix was then spread to a thickness of about 5 mm on a Teflon coated tray and kept inside an oven dryer at 50, 60 and 70°C. The dry product was then ground in a hammer mill to produce date powder. The powder was immediately collected in plastic pouches and kept in desiccators to avoid moisture absorption from the air. Laboratory test sieves were used to collect date powder with particle size less than 1mm in diameter. Some physical and thermal characteristics of the powders were measured. Response surface methodology with central composite design was applied to minimize total number of experimental runs and to optimize the proportions of maltodextrin and silicon dioxide and also drying temperature. The dependent variables were density, moisture and color parameters. A completely randomized design was applied to analyze the effect of maltodextrin on thermal properties (glass transition temperature and specific heat) of date powder. Significant terms were found using ANOVA (P
Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar
Abstract
Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...
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Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing procedure regarding to human nutrition, particularly for its functional properties. Functional foods are foodstuffs, which have specific functions in the human, resulting health benefits besides energy and nutrients. Fermented dairy products containing probiotic bacteria are group of functional foods, which have received increasing attention in recent years, including the development of the market with large commercial and research interests. Production of probiotic beverages from permeate could be considered as a simple solution to prevent permeate rejection and produce an economical product with appropriate functional properties. Definitely, dairy products are the foremost vehicle for probiotic supplementation. However, other nondairy probiotic products such as fruit and vegetable juices have been shown to afford health benefits. Therefore, the aim of this study was optimizing formulation of permeate-based lemon juice beverage and producing probiotic beverage from optimized beverage.
Materials and methods: Based on primary experiments, lemon juice beverages containing permeate were produced with different concentrations of water (19.77, 30, 45, 60, and 70.22 ml), permeate (12.95, 30, 55, 80 and 97.04 ml) and LEMON juice concentrate (5.95, 8, 11, 14, and 16.04 g). To estimate the impact of these independent variables and determination of optimized sample (non-probiotic beverage), response surface methodology (RSM) founded on central composite design (CCD) was applied. According to CCD design, 20 tests with six replicates as the center points were performed. Quadratic polynomial model were considered for the relationship between the predicted responses with the independent variables. The optimization was performed based on physicochemical (pH, acidity, total solids and brix) and sensory (taste, color, odor, after taste and total acceptability) characteristics of beverage samples. At the second stage, the best sample was inoculated with Lactobacillus acidophilus (La5) and its physicochemical properties, antioxidant capacity, sensory attributes and probiotic cell count were monitored during a 28-day storage period under refrigerator temperature (4°C).
Results and discussion: The results showed that all fixed factors, i.e. amount of water, permeate and lemon juice concentrate, had significant impacts on the physicochemical and sensory properties of lemon juice-permeate beverages. By increasing the amount of water up to 45 ml, permeate up to 55 ml and lemon juice concentrate up to 11 g in the formulation, the taste, after taste and total acceptability scores were significantly (p
Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi
Abstract
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 ...
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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 yield, whereas water to seed ratio and pH had minor effects on the yield. The maximum and minimum yields were 18.95% (conditions: temperature= 85 °C, water to seed ratio = 31.3 and pH= 6) and 6.35% (conditions: temperature = 25 °C, water to seed ratio= 31.3 and pH= 6), respectively. The optimal conditions were obtained at the temperature of 60 °C, water to seed ratio of 48.9 and pH of 3 in which predicted value for the extraction yield was 11.84%. The rheological properties of the mucilage, extracted at the optimal conditions, were investigated as a function of concentration at three levels of 3, 4 and 5% w/v, and shear rate ranged from 14 to 300s-1. Mucilage dispersions showed non-Newtonian shear-thinning behavior at all studied concentrations. The Power law model well described the rheological behavior of the mucilage solutions with high determination coefficients (R2>0.99). The flow behavior index (n) varied in the range of 0.30 to 0.36. The consistency coefficient (k) was in the range 6.13-17.81 Pa.sn. Overall, Plantago major L. seed mucilage could be attended as a new beneficial source for use as a food thickening agent.
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
Abstract
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 flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of ...
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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 flavor, 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 effective strategies to decrease fat uptake in fried foods. Dietary fibers act as water binders in a coating or batter formulation through which reduce fat uptake of fried foods. That is, an increase of water content of food could lead to a decrease of oil penetration during the frying process. Persian gum (PG), as a novel gum, is exudates of the wild or mountain almond trees (the main source is Amygdalus scoparia Spach). Carrot pomace is a fibre-rich by-product of carrot juice industries which contains approximately 80% of carrot carotenes. Carrot juice yield is reported to be only 60-70% and the remaining pomace is usually disposed of as feed or fertilizer. There is an increasing interest in microwaving foods for several reasons: it is faster than conventional methods, the energy consumption is often lower and foods cooked by microwaving maintain nutritional integrity. Therefore, the aim of this study was to examine the effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber.
Materials and methods: Donuts were prepared according to the formulation reported by Melito and Farkas (2012). Ingredients used in control donut formulation were consisted of 100 g of wheat flour (9 g/100g), 38 g of water, 9g of Shortening, 13g of Egg, 13g of water for yeast, 6.3g of sugar, 6.3g of nonfat dried milk powder, 3g of active dried yeast, 1.6g of Vanilla extract, 1.6g of baking powder, and 1.6g of Salt. For the making of donuts, the flour blends were prepared by replacing wheat flour with 1.2 g/100g PG and 645 g/100g CPP. As well, water was added at 48.16 g/100g based on flour weight. The exudate gums of mountain almond trees were collected in Lorestan province. In order to eliminate foreign matters such as dust and dirt, the PG was washed three times with its threefold weight of ethanol (96% w/v) for 15 min under constant stirring. After removing ethanol by drying in an oven (at 60º C for 6 h) the PG was ground using a coffee grinder (model 320, Spain), sieved (180 µm) and packaged in polyethylene packs and then stored in 4ºC. Fresh carrots were purchased from a local market. Carrots were washed and then pressed with a juice extractor and the resultant pomace was collected. The carrot pomace was blanched in water (80 ± 2°C for 3 min) and then cooled in cold water (4º C). The pomace water was drained with cheese-cloth prior to drying. Finally, the carrot pomace was dried in an oven (60º C for 12 h). The dried pomace was ground using a coffee grinder to fine powder. The carrot pomace powder was sieved (180 µm) and packed in polyethylene packs and then stored in 4ºC. Specific volume of donuts was determined using the rapeseed displacement AACC method. Moisture content of donuts crumb was measured using a oven at 105 ºC for 3. The fat content of dried donuts was determined by Soxhlet extraction with petroleum ether for 5 h. Firmness and springiness were measured in triplicate using a TA.XT2i Texture Analyzer equipped with a 5 kg load cell and a P/35 mm aluminum cylindrical probe. Crumb grain (total number of cells and porosity) and crumb color of donuts were evaluated using an image analysis system consisted of a digital camera, a personal computer and MATLAB R2014a software. The control and optimized donuts were evaluated for acceptance of their appearance, crust color, crumb color, aroma, texture, taste and overall acceptance based on a nine-point hedonic scale. Response Surface Methodology (RSM) and Box-Behnken design with 3 factors were applied to obtain optimal levels of independent variables including microwave power (300-900 W), microwave time (30-90 s) and frying time (70-130 s).
Results and discussion: The results indicatedthat moisture content significantly (p
Erfan Danesh; Hossein Jooyandeh; Vahid Samavati; Mostafa Goudarzi
Abstract
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 ...
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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 having a flat taste, more translucency and a rubbery and gummy texture. A common strategy for improving the properties of low-fat cheeses is to increase its moisture content sufficiently to provide moisture to protein ratio which is greater than or equal to its full-fat counterpart. The addition of denatured whey proteins, which are known for their high water-holding capacity, to cheese milk is one method used to achieve this objective. Likewise, transglutaminase treatment of cheeses milk has been shown to increase the moisture content of the resultant cheese. Enzyme transglutaminase (MTGase; protein-glutamine gamma glutamyl transferase, EC 2.3.2.13) catalyzes acyl transfer reactions between protein intra- or inter- chain glutamine (acyl donor) and lysine (acyl acceptor) peptide residues. UF-Feta cheese has the highest per capita consumption amongst cheese varieties in Iran. However, UF-Feta cheese is also perceived as being high in fat, discouraging some consumers from including it in their diets. The objective of this study was enzymatic incorporation of whey proteins into the formulation of UF-Feta cheese by TGase in order to obtain a low-fat product with desirable textural and sensory properties.
Materials and methods: The experiments were designed according to a 5-level-3-factor central composite design using response surface methodology (RSM). The independent variable were formulation ingredients including TGase enzyme (0-2 units/g protein), whey protein concentrate (WPC) (0-16 % w/w) and fat (0-10 % w/w) and the responses of interest were the physicochemical (moisture content and lightness (L*)), textural (hardness, adhesiveness, cohesiveness and springiness) and sensory properties (flavor and odor, color and appearance, texture and total acceptability) of UF-Feta cheese.
Results and discussion: The results indicated that fat reduction caused significant increment in the moisture content of UF-Feta cheese. The whey protein addition showed the same effect on moisture content as fat reduction whereas transglutaminase treatment decreased the moisture of UF-Feta cheese. As expected, fat reduction was accompanied by an increase in hardness and elasticity of UF-Feta cheese. Fat and moisture act as fillers in the casein matrix of cheese texture. When the fat content is decreased, the moisture does not replace the fat on an equal basis, so the total filler volume is decreased, resulting in lower moisture to protein ratio. This in turn increases possibilities of cross-linking between protein chains, resulting in a more compact cheese matrix with harder and chewier texture. Similarly, the increasing effect of TGase treatment on hardness and elasticity may be attributed to formation of a more compact protein matrix because of cross-linking action of enzyme on milk proteins. The whey proteins, however, decreased the hardness and elasticity of UF-Feta cheese. It seems that the added whey proteins increased the moisture content of cheese as sufficiently as to offset the decrease in the total filler volume caused by fat reduction, preventing the protein matrix to be more compact and elastic. Promoted protein-protein interactions of the cheese matrix resulting from fat reduction or TGase treatment might also account for our observation on decreased adhesiveness and increased cohesiveness. As the protein matrix becomes more compact, the cheese loses its adhesiveness. Conversely, as the number or strength of protein interactions increases, the structural integrity of cheese matrix called cohesiveness increases. Apart from fat, water can also create more open conformation for protein molecules, resulting in increased adhesiveness and decreased cohesiveness. This may justify our observation on higher adhesiveness and lower cohesiveness of whey protein-fortified low-fat cheeses with high moisture content. Not surprisingly, all the sensory attributes of UF-Feta cheese were adversely influenced by fat reduction. On the other hand, whey proteins improved the flavor and texture of low-fat UF-Feta cheeses. They, however, showed no effect on appearance score of cheese samples in spite of the fact that they somewhat compensated for lost lightness (L*) of low-fat cheeses. Similarly, TGase treatment did not affect the appearance acceptability of UF-Feta cheeses despite having significant effect on their L* value. The sensory panel did not appreciate the flavor of TGase-treated samples; however, they scored the samples treated with enzyme concentration lower than 1 U/g protein as having desirable texture. RSM suggested that the optimum formulation of 5.95% (w/w) fat, 0.56 unit TGase per gram protein and 8.79% (w/w) WPC could produce a low-fat cheese sample with desired textural (hardness 0.342 kg; elasticity 8.58 mm; adhesiveness -0.070 kg.s; cohesiveness 0.474) and sensory (overall sensory score 88.73 out of 100) attributes.
Elham Nourmohammadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Masoumeh Sadeghi
Abstract
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 ...
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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 as anti-oxidative, anti-hypertensive, anti-bacterial, anti-cancer and anti-thrombotic activities. Lipid peroxidation is one of the main reasons behind the deterioration of foodstuffs during processing and storage. In this case, the addition of anti-oxidative compounds is considered as an effective way to improve the shelf-life of lipid containing foods. Due to carcinogenic effect of synthetic anti-oxidative compounds, extensive efforts have been done to find natural anti-oxidative compounds with plant origin during recent years. Pumpkin (Cucurbitapepo) seeds are rich of proteins, unsaturated fatty acids, phytosterols and essential minerals like Zn, K, Ca, Mg, Fe, Cu and P. Oil content of pumpkin seeds is about 40-60%, and mostly consisted of oleic, palmitic and stearic acids. On the other hand, its protein content is about 45-46%, and this amount will reach to 55-56% after defatting. To date, pumpkin seeds have been mainly used for pumpkin oil production. After the oil extraction, a protein-rich by-product (pumpkin oil cake) remains, which is often used for animal feeding. In this study, the enzymatic hydrolysis of pumpkin oil cake protein isolate by a food-grade protease named trypsin was attempted and the optimum treatment was selected based on the DPPH radical scavenging and ferrous ion chelating activities Materials and Methods: In this study, the optimization of the hydrolysis of pumpkin (Cucurbitapepo) oil cake protein was investigated using response surface methodology (RSM) and central composite design (CCD) in order to achieve the maximum DPPH radicals scavenging and metal ion chelating activities. For this purpose, trypsin concentrations of 1-2% and hydrolysis temperatures and times of 35-45 ċ and 2-5 hours were examinedas independent variables. Preparations of pumpkin oil cake protein isolate (POCPI) Defatted pumpkin oil cake was dispersed in distilled water (1:10 w/v). The pH was adjusted to 10 with 1N NaOH, mixed for 1 hour at room temperature and centrifuged at 5000g for 20 minutes (Combi514R, South Korea). The supernatant was collected, pH was adjusted to 5 with 1N HCl and centrifugation was performed at the same condition. Supernatant was discarded and precipitate was collected as pumpkin oil cake protein isolate. Enzymatic hydrolysis Pumpkin oil cake protein isolate was dispersed in tris-HCl at pH= 8 for trypsin enzymatic treatment (5% w/v). After that, trypsin was added at 1%, 1.5% and 2% and hydrolysis was carried out for 2, 3.5 and 5h at 200 rpm in shaker incubator (8480-VS, South Korea). Hydrolysis temperatures were 35, 40 and 45˚C. At the end of hydrolysis, the enzyme was inactivated for 15 minutes at 85˚C; dispersion was centrifuged at 4000g for 30 minutes, the supernatant was collected and freeze dried. DPPH radical scavenging activity An aliquot of 1000 microliterpumpkin oil cake proteinhydrolysate was mixed with 1000 microliter of 0.1mM DPPH solution prepared in 96% ethanol. The mixture was allowed to stand for 60 minutes in the dark and the absorbance was read at 517 nm. The blank was prepared with the same manner except that 1000 microliter water was used instead of 1000 microliter pumpkin oil cake proteinhydrolysate. Ferrous ion chelating activity Pumpkin oil cake protein hydrolysate(4.7 ml) was mixed with 0.1 ml 2mM FeCl2 and 0.2 ml 5 mM ferrozine and was kept at room temperature for 20 min. The absorbance was read at 562 nm and the blank sample was prepared with the same manner except that 4.7 ml distilled water was used instead of sample. Results & Discussions: The results of this study, showed that the optimum conditions to reach the maximum DPPH radicals scavenging and metal ion chelating activities were 35 ċ, 5h, 1.1% enzyme concentration and 45 ċ, 2.05h and 2% enzyme concentration that showed DPPH radicals scavenging and metal ion chelating activities of 76.28% and 49.61% respectively. These results were to large extent similar to those suggested by Design Expert software (75.89% and 50.84%). The R2 was 0.9184% and 0.9761% for DPPH radicals scavenging and metal ion chelating activities respectively. Moreover the adjusted R2 was estimated to be 0.1333 and 0.1827 for DPPH radicals scavenging and metal ion chelating activities respectively, which suggested the suitability and fitness of proposed model for the considered responses. Conclusions: Based on the results, pumpkin oil cake protein hydrolysate demonstrated appropriate anti-oxidative and metal ion chelating abilities. The results of this study indicated that pumpkin oil cake protein hydrolysate had the ability to be used as an effective and natural anti-oxidative compound in lipid containing foods.
Arash Koocheki; Abdollah Hematian Sourki; Mohammad Elahi; Seyed Mohammad Ali Razavi
Abstract
Introduction: β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan ...
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Introduction: β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan is regarded as a dietary fiber in functional foods. It can act as a hydrocolloid due to its thickening characteristic in aqueous phase and can be used as a stabilizer in some foods such as sauces, salad dressing and ice cream (Dawkins & Nnanna, 1995; Kontogiorgos, Biliaderis, Kiosseoglou, & Doxastakis, 2004; Temelli, 1997; Wood & Webster, 1986). Hull-less barley is a barley variety that has no hard coat around its’ seeds. The content of soluble fiber e.g. β-glucan in hull-less barley is higher than of ordinary barley varieties. Hull-lessbarley cv. Lut is the first commercial hull-less barley in Iran registered in 2013 by SPII(Seed and Plant Improvement Institute). Lut is a kind of spring barley cultivar which is precocious and resistant to lodging. It’s average yield is 6.425 t/ha and it is suitable to cultivation in temperate regions of Iran (SPII, 2013).This type of barley contains about 6% β-glucan and thus is a good source for β-glucan extraction.To date no research has been conducted on properties of β-glucan from this cultivar of barley.Considering high technological properties of β-glucan, the present study was carried out to determine the optimal condition for extraction of β-glucan from hull-lessbarley using hot watermethod to achieve the highest qualitative and best functional properties.Materials and methods: Barley flour was obtained by grinding whole kernels of cv. Lut in a laboratory mill and sieved through a 0.50 mm screen. Prior to the extraction procedure, 50 g of barley flour was suspended in 200 ml of aqueous ethanol (80%, v/v) and stirred under reflux for 3 h to remove most of the lipids and inactivate the endogenous β-glucanases. The liquid phase was separated by vacuum filtration and dried at 40 °C for 12 h. 50 g of dried defatted barley flour was suspended in specified amounts of distilled water (solven:flour ratio = 6:1, 8:1 and 10:1) in a 1000 ml beaker. pH was adjusted to the designed levels (5, 7, and 9) by 0.1 N HCl and 0.1 N NaOH solutions. Extraction procedure carried out at 50±1°C for 30, 60 and 90 minutes. Total β-glucan content was determined by the specific enzymatic method of McClear and Glennie-Holmes (1985) using the mixed linkage β-glucan assay kit (K-BGLU 07/11) supplied by Megazyme International (Wicklow, Ireland). The colour of β-glucan gums was measuredusing a Hunter-Lab Colour Flex 45 spectrophotometer (Hunter Associates Laboratory, Inc., Reston, VA, USA). The L*a*b* (CIELAB space) colour space measurement was used for colour analysis of β-glucan samples. Emulsion stability (ES) against high temperature was determined by heating emulsions in a water bath at 80 °C for 30 min followed by centrifuging at 1200 g for 10 min. For foam stability, ovalbumin was dissolved in distilled water and added to β-glucan solution and then whipped vigorously with a laboratory rotor-stator homogenizer at room temperature. Flow behaviour measurements were done by a Brookfield viscometer. The flow behavior index (n) and consistency coefficient (k) values were obtained by fitting the power law model. All chemicals, reagents and solvents were of analytical grade and obtained either from Sigma-Aldrich Co (Deisenhofen, Germany) or from Merck (Darmstadt, Germany).Results &Discussion: Results showed that the extraction time, solvent: flour ratio and pH had significant effect on extraction yield, purity, foam and emulsion stability, consistency coefficient (k), flow behavior index (n) and colour. Increasing the extraction time had significant effects on β-glucan’s yield and purity and improved the emulsion and foam stabilizing effect of β-glucan. Increasing the pH from 5 to 9 significantly enhanced the purity, consistency coefficient (k), foam and emulsion stability. At higher pH levels, extraction yield, flow behavior index (n) and L* decreased. With increasing solvent:flour ratio, extraction yield, purity, consistency coefficient (k), foam and emulsion stability significantly increased. In contrast, the flow behavior index (n) decreased as a result of increase in solvent: flour ratio. However, solvent: flour ratio had no significant effect on L*, a* and b*. Models presented in this study were highly significant and the correlation coefficients could be used for optimization of ß-glucan extraction from hull-less barley. Considering the importance and desirability of the response variables, the best results were obtained when the extraction time, solvent: flour ratio and pH were 90 min, 10:1 and 7.33 respectively. At the optimal condition, extraction yield, purity, foam stability, emulsion stability, consistency coefficient (k), flow behavior index (n), L*, a* and b* were 4.12%, 69.11%, 86.95%, 88.77%, 1.51 Pa.sn, 0.62, 73.42, 0.81 and 8.72 respectively.
Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi
Abstract
The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...
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The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure (120-220 kPa) and temperature (25-35 ºC) on the permeate flux and hydraulic resistance of sour orange juice during membrane clarification. Response surface methodology (RSM) was used to optimizing the operating parameters. Results of the experiments showed that the permeate flux was raised with increasing of temperature, but total hydraulic resistance (RT), concentration polarization resistance (Rcp) and gel layer resistance (Rg) was decreased in mentioned condition. The permeate flux, membrane resistance (Rm), RT, Rcp and fouling index was raised with increasing in pressure. The Rm and fouling index are showed different behavior depending on temperatures level. Results of process optimization indicated that the best conditions to maximize of permeate flux, and to minimize of fouling index and RT achieved at 35 ºC and 120 kPa for a maximum desirability of 0.761.
