Iranian Food Science and Technology Research Journal

Food Technology

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

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

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

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

Abstract

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

Food Technology

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

Elnaz Milani; Zahra Dehghan; Neda Hashemi

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

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

Abstract

Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary ... Read More Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to provide a solution for the production of gluten-free products and also to improve their quality. The increase in the nutritional knowledge of the people of the society has caused the development and production of healthy food products for certain groups to have a growing trend. Baked products such as cookies are very popular among the society because of their textural characteristics as well as flavoring and attractive colors. Therefore, their enrichment is of interest. Most commercial gluten-free bakery products are based on pure starch or the combination of corn starch with gluten-free flour, which is associated with dryness and sandiness in the product. Materials and methods: The aim of this research wass to investigate the functional characteristics of non-extruded and extruded chickpea flour samples and then the effect of adding different levels of it at three levels of 0, 20 and 40% on physicochemical characteristics, textural characteristics, Lightness, porosity and sensory using completely randomized factorial design. The blend of chick pea flour- xanthan gum was extruded by a parallel twin-screw extruder (Jinan Saxin, China). Process was applied at die diameter of 3 mm, and extrusion temperature of 140 ℃. The chemical composition of raw materials was measured by standard AOAC (2000) methods. The hardness of cookies was measured using Texture Analyzer (TA plus Ametek, UK). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm. The color parameters L* (lightness), a*(redness), b*(yellowness) values of the samples were determined by the Hunterlab machine (Reston VA, US) (Rhee et al, 2004). Water absorption index in terms of grams of bonded water was calculated by the sample. Sensory evaluation was performed using a 5-point hedonic test. Results and discussion: In general, gluten-free products are unable to store carbon dioxide gas due to the lack of a coherent and uniform gluten network, which causes an increase in volume. As a result, the product is small in volume and the structure of the crumb is compressed. The extrusion baking process had a high potential to improve cookie quality; In such a way that the addition of extruded chickpea flour increased the porosity of the cookie samples, the results of the texture analysis show that the addition of extruded chickpeas up to a minimum of 40% improved the texture of the cookie and also increased its shelf life. Also, the sensory test results showed the favorable effect of adding extruded chickpea flour up to 20%. concequently, by summarizing the results of physical and sensory tests, it was determined that cookies with appropriate sensory and quality characteristics can be produced using 40% of extruded chickpea flour. Peas, and especially extruded peas, due to their protein and dietary fiber content, high water absorption ability, while maintaining moisture, reduced the hardness of the cookie texture. Considering the increase in demand for gluten-free products, it seems that enriching these products with nutrients such as chickpea flour can be an alternative method to improve the nutritional value of these products. Adding legumes is a good way to increase the consumption of legumes, which are rich in the amino acid lysine. Legumes, especially pea seeds, have high nutritional value and functional characteristics, and including them in the diet by adding them to bakery products is a good way to increase their consumption. The use of chickpea flour as a nutrient source in cookie formulation increases the nutritional value, reduces the glycemic index and improves the variety of such products.

Food Technology

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

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

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

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

Abstract

Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ... Read More

Food Technology

Optimization of Red Beet Color Extracted

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

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

https://doi.org/10.22067/ifstrj.2023.81079.1235

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 ... Read More

Food Technology

Effect of chitosan coating with different degrees of deacetylation on shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023

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

Abstract

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

Food Technology

The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage

Aliehsadat Rafaathaghighi; Leila Jafari; abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2024

https://doi.org/10.22067/ifstrj.2024.85804.1301

Abstract

Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination ... Read More

Food Technology

The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh

Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani

Volume 20, Issue 1 , March and April 2024, , Pages 19-34

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

Abstract

IntroductionDoogh 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 ... Read More IntroductionDoogh 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 contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied. Material and MethodsRaw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of total dry matter. Results and Discussion In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure was smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC level. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.

Food Technology

Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)

Ghazal Shekari; Elnaz Milani; Elham Azarpazhooh

Volume 20, Issue 1 , March and April 2024, , Pages 47-62

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

Abstract

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

Food Technology

Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin

Maryam Khosravani; Seyyed Moein Nazari; Gholamhasan Asadi

Volume 20, Issue 1 , March and April 2024, , Pages 75-83

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

Abstract

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 ... Read More 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 because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages produced by maltodextrin. Materials and Methods In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. Results and Discussion The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. Conclusion The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of German sausages.

Food Technology

Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It

Rezvan Shaddel; Shadi Rajabi Moghaddam

Volume 20, Issue 1 , March and April 2024, , Pages 135-152

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

Abstract

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

Food Technology

Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets

Yazdan Moradi; Mansoreh Ghaeni; Haleh Hadaegh

Volume 20, Issue 1 , March and April 2024, , Pages 153-164

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

Abstract

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 ... Read More 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 that is cultivated all over the world and used as a supplement in the human diet in the form of tablets, powder and cookies, bread, salad and soup. Several studies have been conducted in the field of investigating the effect of microalgae addition in food products. The purpose of the current research was to investigate the effect of this microalgae powder on sensory, physical, protein and iron properties of three different products of bulk bread, cake and layered sweets with different formulations. Materials and Methods Spirulina microalgae dry powder in 0.25%, 0.5%, 0.75%, 1% and 1.25% was added to the formula of three products: bulk bread, layered pastry, and cake. From each product, a sample without microalgae powder was also prepared and considered as a control. The treatments were evaluated in terms of sensory, color, texture, protein and iron content. Sensory evaluation was carried out by 30 panelists using 7 hedonic points to evaluate the color, flavor, texture, smell and overall acceptance. The color of the surface of the samples was done with a Minolta Chroma Meter (CR-300 Minolta Japan). The results calculated based on L* (whiteness/darkness), a*(redness/greenness) and b*(blueness/yellowness). Hardness of samples was measured with Texture Analyzer TA-XT2 (Stable Micro Systems, Surrey, England) and P/0.5 cylindrical probe (12.5 mm diameter) with 30 kg load cell. Protein of the samples was measured by Kjeldahl method and the amount of iron was measured according to the standard method of AOAC 999.11. All analyses were performed in three repetitions and one-way ANOVA and Tukey's test were used to compare the means. Results and Discussion The results showed that the behavior of spirulina microalgae in changing the characteristics of the three products is different, and this difference is especially significant in sensory characteristics. The addition of spirulina microalgae increased the amount of protein and iron in different treatments. This increase for protein in bread, cake and sweets was about 1, 0.6 and 1.2 percent, respectively. Also, the amount of iron in treatments containing microalgae in bread, cake, and layered sweets was 4, 5, and 3 mg/kg, respectively. Spirulina microalgae is basically known as an aquatic plant with high protein and iron. The microalgae used in this research contained a high amount of protein (67.97%) and 29.5 mg/100 grams of iron, so adding this microalga to the samples increased the amount of protein and iron. Sensory evaluation of the samples showed that all three products had an acceptable acceptance score. However, in comparison among the three products of bread, cake and layered sweets, bread had a lower score than the other two products. The instrumental analysis of L*, a*, b* color indices showed that the increase of spirulina caused green color in the treatments and this color change is more significant in the bread sample. Also, the results of texture analysis showed that the addition of spirulina reduces the hardness of samples containing spirulina. It can be concluded that spirulina microalgae can be used to improve texture, color, and also increase the amount of protein and iron in products.

Food Technology

A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials

Bahareh Nowruzi

Volume 20, Issue 1 , March and April 2024, , Pages 165-181

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

Abstract

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 ... Read More 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 materials. Microalgae that live in both marine and freshwater are a versatile solution for building new biosensors to detect pollutants such as herbicides or heavy metals. These photosynthetic microorganisms are very sensitive to their environmental changes and allow the detection of pollutants. In the past few years, several studies have been conducted in relation to the development, evaluation and application of biosensors using natural compounds in smart food packaging, and some of them are reported and summarized in Table 2. Materials and Methods In these studies, examples are mainly focused on biosensors related to biopolymers, but some other synthetic polymers that are easily degraded have also been used as examples. In Table 2, it is also specified what the function and application of the sensor is and how it reacts to the loss of freshness of food. Most sensors are sensitive to the change in pH caused by the release of volatile nitrogen compounds, and this change is characterized by a colorimetric response. Sensors are usually placed in the space above the food container, avoiding direct contact with the food, but close enough to detect changes in the environment and respond to changes in food quality. When these biosensors are integrated with biopolymers, they are usually incorporated into the polymer structure, and the color change of the layers (film) indicates changes in food quality in the packed product. The collected information also clearly shows that extracts rich in chemical compounds of pigments that change color with pH and especially anthocyanins have been used in these biosensors. In addition, most studies of biosensors have been conducted on fish, meat, and seafood, which is probably because their quality degradation is an important economic loss and also because the pH of the surrounding environment is changed during the degradation process. , and this change is easily detected through pH-sensitive biosensors. Smart food packaging technology has made it possible to monitor food quality by incorporating markers, sensors and radio frequency identification (RFID) into packaging. The technology also allows producers and consumers to trace the history of a product through important points in the food supply chain.Interestingly, some compounds applied and tested in the sensor not only provide a pH-sensitive dye, but also have other bioactive properties, for example, antimicrobial properties, and its presence in the polymer matrix can also increase the storage activity of packaging materials. Results and Discussion This paper shows that microalgae can be used as biosensors to detect pollutants such as herbicides, heavy metals and volatile organic compounds. These biosensors are very sensitive and reproducible for physical or chemical analysis. One of the main advantages of these microalgal biosensors is that repeated measurements can be performed without extensive sample preparation. They can also be selective, for example chlorophyll fluorescence emitted from photosynthetic activity allows the detection of herbicides, while inhibition of alkaline phosphatase and esterase allows the determination of heavy metals and organophosphate insecticides. Recently, great progress has been made in the identification of genes and related pathways in microalgae, and powerful techniques for genetic engineering have been developed. Collectively, the progress achieved in these areas will rapidly increase our ability to genetically optimize the production of more sensitive microalgae-based biosensors.

Food Technology

Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

Volume 19, Issue 6 , January and February 2024, , Pages 143-166

https://doi.org/10.22067/ifstrj.2023.84481.1283

Abstract

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 ... Read More

Food Technology

Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, , Pages 177-195

https://doi.org/10.22067/ifstrj.2023.85375.1294

Abstract

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 ... Read More

Food Technology

Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder

Zeinab Mohkami; Hasan Ghorbani Ghouzhdi; Fateme Bidarnamani; Yasub Shiri

Volume 19, Issue 5 , November and December 2023, , Pages 593-606

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

Abstract

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 ... Read More 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 affordable solution that, in addition to controlling blood sugar and preventing the complications of diabetes, relieves the pain of diabetic patients; has always been of interest to researchers. The medicinal plant Bitter gourd (Momordica charantia L.) from the cucurbitaceae family is used in traditional medicine to control blood sugar. Carla fruit is a rich source of phytochemical compounds such as proteins, steroids, alkaloids, mineral compounds, lipids, triterpenoids and polyphenols. Functional yogurt is one of the dairy products that can contain bioactive compounds in order to increase its acceptability and improve its nutritional and medicinal properties. Therefore, this study was carried out with the aim of producing colored yogurt containing Carla fruit powder in order to increase the variety of appearance, marketability of the product and improve the nutritional characteristics of yogurt with emphasis on the consumption of novel product. Materials and Methods In this study, the effects of adding Carla powder to yogurt were investigated with the aim of producing a beneficial food for diabetics. Carla fruit was collected from the medicinal plants collection of the Agriculture Institute, Research Institute of Zabol, Zabol, Iran. Then it was washed with water and cut into thin layers. These parts were completely dried in an electric oven at 40 ºC for 48 hours and pulverized with an electric mill. Carla fruit powder was added to the samples in four levels of 0 (control), 0.2, 0.4 and 0.6%. Physicochemical properties of samples such as pH, acidity, viscosity (using Brookfield spindle viscometer) and water holding capacity were measured. Total phenol content was measured by Folin Ciocalteu reagent method. Antioxidant properties were investigated by scavenging rate of DPPH free radicals. The results were analyzed by SPSS version 21 statistical software at the probability level of 5% (P˂ 0.05). Duncan's multiple range test was performed to determine the statistically significant difference between the means. Results and Discussion The results of this study showed that the highest pH (4.17) was detected in the control and the addition of Carla fruit powder led to a decrease in pH. Storage time also lower the pH in yogurt samples. The highest acidity (1.3%) was measured in the treatment containing 0.6% Carla fruit powder and the lowest (0.59%) was in the control. It means that adding Carla powder to yogurt leads to an increase in acidity. The highest amount of phenolic compounds (475.63 μg equivalent of gallic acid/ml yogurt), was calculated in a sample containing 0.6% of Carla fruit powder. However, extended storage time, decreases the amount of phenolic compounds. By increasing the percentage of Carla fruit powder in yogurt samples, the amount of antioxidant activity increased. So that the highest antioxidant activity (93%) was related to the treatment containing 0.6% Carla powder on the 28th day of the storage. In the present study, the highest percentage of water holding capacity (84%) was observed in samples containing 0.6% Carla powder. The lowest water holding capacity (57.61%) was measured in the control sample at the first day of storage. Conclusion According to the results of this study, adding Carla powder to yogurt at the level of 0.6%, in addition to maintaining appearance properties, can increase its physicochemical properties and produce a novel food. In general, Carla powder can play a significant role in improving the textural properties of yogurt, and by increasing the viscosity and the water holding capacity, can reduce the negative effects of the storage period. Acknowledgement This research was conducted with the financial support by Research Institute of Zabol (Grant code: IR-RIOZ-GR-9027).

Food Technology

Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ

S. Mostafa Sadeghi; Mandana Tayefe; Leili Fadayi Eshkiki; Kambiz Ghiasvand

Volume 19, Issue 5 , November and December 2023, , Pages 607-616

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

Abstract

IntroductionBakery 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, ... Read More IntroductionBakery 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 necessary. Wheat germ is the richest known source of vitamin E of plant origin. Consumption of wheat germ can prevent artery- clogging and also helps fight against free radical damage and procrastination are effective in the aging process of cells and preventing coronary disease. Despite the beneficial properties of wheat germ, it is difficult to keep it raw in the formulation of crops due to the presence of high unsaturated fatty acids and lipase enzymes. However, by performing thermal processes such as steam, fluidized substrate or thermal dryer, enzymes such as lipase and lipoxygenase can be deactivated. In this study, the effect of adding wheat germ as a rich source of fiber, tocopherols and essential fatty acids as well as ascorbyl palmitate as antioxidant compound on the qualitative and structural properties of cake was investigated. Materials and MethodsIn this study, five treatments of oil cake including control, ascorbyl palmitate (100 ppm), wheat germ (5, 10 and 15%), were prepared and physic-chemical properties including the moisture, firmness and volume of cake at the beginning of storage period, peroxide number and acidity during 14-day storage period were investigated. In order to evaluate the texture of the cake, texture analyzer was performed with dimensions of 25 mm and penetration of 50% in the sample at a speed of 2 mm/s and a 30-second stop between the first and second compressions. The specific volume of the produced samples and moisture of the middle part of the samples were measured 3 hours after baking. Results and DiscussionThe results showed that addition of L-ascorbyl palmitate had no significant effect on moisture content, hardness and cake volume. However, wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide and acidity of the samples were observed during the storage period. However, the values of the mentioned indices in the sample containing palmitate ascorbyl were lower than those containing wheat germ. According to the results, it seems that the sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment. ConclusionConsidering that oxidation of cakes and reduction shelf life in different type of cakes are probable due to the presence of considerable amounts of fatty acids, in this study the effect of adding L-ascorbyl palmitate as a common antioxidant and processed wheat germ due to its antioxidant behavior on the moisture content, hardness, specific volume, texture and shelf-life characteristics of the oil cake was investigated. The overall results show that by adding L-ascorbyl palmitate, there was no significant effect on moisture content, hardness and specific volume. However, processed wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide value and acidity of the cake was observed during the storage period. However, the values of moisture content, hardness and specific volume in the sample containing palmitate ascorbyl were lower than samples containing wheat germ. According to the results, it seems that sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment and artificial antioxidant replacement.

Food Technology

Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties

Parisa Dianat; Mahdi Haji Abdolrasouli; Morteza Yousefzadi

Volume 19, Issue 5 , November and December 2023, , Pages 635-648

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

Abstract

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

Food Technology

Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment

Reza Safari; Soheil Reyhani Poul

Volume 19, Issue 5 , November and December 2023, , Pages 649-661

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

Abstract

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

Food Technology

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

Ali Hosseini; Nafiseh Zamindar; Yasaman Esmaeili

Volume 19, Issue 5 , November and December 2023, , Pages 675-692

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

Abstract

IntroductionToday, 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). ... Read More IntroductionToday, 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 characteristics, it demonstrates a suitable coating function. Olivas et al. (2008) showed that by coating fresh apple slices with alginate and antimicrobial agents increased the shelf life of apple and decreased weight loss. Among the native plants of Iran, we can mention the Oliveria plant, which belongs to the Amblifra family. The aerial parts of this plant have a significant amount of essential oils (EOs). Researches by Amin et al. (2005) on the antimicrobial properties of Oliveria essential oils have shown a broad-spectrum antimicrobial activity against all studied organisms, and this effect is comparable to that of commercial antibiotics. Packaging with modified atmosphere is one of the best ways to increase the shelf life of fruits and vegetables. The purpose of this study was to investigate the effect of alginate and Oliveria essential oils on the physicochemical and microbial characteristics of grated carrots in polypropylene packages with modified atmosphere during storage. MethodsEssential oil of Oliveria plant was extracted, dehydrated by sodium sulfate and placed in sealed glass container and stored at 4˚C until using. Carrots prepared from Wilmoren cultivar. An industrial crusher crushed the carrots, and samples were coated by treatment solutions. Two treatments of coating were prepared, one as control with 0% and the other one with 1.5% alginate with stirring and moderate heat (50-60°C) (Lu et al., 2009). Then the Oliveria EO was added to the alginate solution at the specified concentration. The resulting solution was deaerated at 25˚C.T1: control sample (without coating)T2: 1.5% alginateT3: 150 ppm Olivieria EOT4: 250 ppm Olivieria EOT5: 1.5% alginate and 150 ppm of Olivieria EOT6: 1.5% alginate and 250 ppm of Olivieria EOAfter weighing (250 g), the grated carrots (control and coated) were placed in 10 g polypropylene packages of suitable food grade in dimensions of 50 × 190 × 144 cm and the package was injected with 5% O2, 5% CO2 and 90% N2. The packages were then stored in the refrigerator for 12 days at 4±1˚C. All experiments were performed on days 1, 3, 6, 9, and 12. Evaluation of Chemical, Microbial and Sensory CharacteristicsA pH meter used for pH determination (Rad et al., 2020). The acidity measured based on Rocha et al. (2007) method.The weight was reported using pre and post-storage weight. The carotenoid concentration calculated by Rocha et al. (2007) method. Total soluble solids determined by refractometer (Rad et al., 2020). Ascorbic acid content measured by Falahi et al. (2013) method. The L*, a*, b* and WI (white index) indicators of grated carrots evaluated by Hunter lab system. A 5-point hedonic test was used to assess sensory attributes(Ajnevardi et al., 2002). The internal gas concentration evaluated by Ullsten & Hedenqvist (2003) method. Total count microorganisms, mold, and yeast were counted according to the method of Azizian et al. (2020). Data AnalysisThis study was conducted in a completely randomized design with factorial form to investigate the effect of independent variables of type of alginate coating (2 levels), essential oil (3 levels) and time (5 levels) on the physicochemical properties of grated carrots (3 replications) and total counting, mold and yeast (2 replications). Mean comparison was performed using LSD test at 5% probability level and SPSS software was used to statistically analyze data. ResultThe results showed that the level of acidity, carotenoid and acid ascorbic, the amount of L* and sensory (color, quality, flavor, odor) scores reduced during time. By contrast the level of pH, weight loss, the amount of a*, b*, CO2, TSS and total counts increased (P<0.05). Also, with increasing the concentration of essential oils and alginates, the amount of acidity, carotenoids, ascorbic acid, L* increased and pH, weight loss, TSS, a*, b*, CO2 and total count decreased (P<0.05). Escherichia coli, mold and yeast count of the samples did not show any growth from the mentioned treatments until the 12th day. Overall, the Oliveria essential oil and alginate were effective in improving the properties of grated carrots under the modified atmosphere during storage. ConclusionThe study showed that Oliveria EO and alginate added to grated carrots in modified atmosphere packaging during storage was effective in reducing respiration, water loss, microbial load and increased the shelf life. Treatment containing 1.5% alginate and 250 ppm Oliveria EO showed the best chemical, microbial and sensory characteristics. The results indicated that by packing under modified atmosphere and coating by alginate and Oliveria EO, a new carrot product provided to the market with maintaining durability and quality characteristics during storage.

Food Technology

Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal

Elham Safaei; Hannan Lashkari; Sara Ansari; Alireza Shirazinejad

Volume 19, Issue 5 , November and December 2023, , Pages 711-721

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

Abstract

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

Food Technology

Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread

Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi

Volume 19, Issue 4 , September and October 2023, , Pages 427-450

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

Abstract

Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ... Read More Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and 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

Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa

Elham Ghiami; Arash Koocheki; Elnaz Milani

Volume 19, Issue 4 , September and October 2023, , Pages 451-462

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

Abstract

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

Food Technology

The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips

Azade Farazmand; Hossein Jalali; Ali Najafi

Volume 19, Issue 4 , September and October 2023, , Pages 511-525

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

Abstract

Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because ... Read More Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because the oil absorption is a surface phenomenon. Edible coatings should adhere well to the surface of the product and provide a uniform and complete coverage for the product. Preventing the migration of oxygen, carbon dioxide, aromas, oils, moisture, improving the appearance of food and mechanical properties. In this study, the possibility of reducing oil absorption in French fries was investigated using okra mucilage and chitosan as edible coatings. Material and Methods The okra was washed and then cut into about 1 cm pieces and poured into containers with lids. Then water in a ratio of 2:1 weight of okra was added to the container and completely covered its surface. The okra were refrigerated for 72 hours until the mucilage was completely extracted. Then the mucilage was smoothed. This solution was considered as 100% mucilage solution. To prepare a 50% solution of okra mucilage, 100% solution was mixed with an equal amount of distilled water and filtered. To produce a solution of 0.75 and 1.5% of chitosan, 7.5 and 15 g of chitosan powder was dissolved in 1000 ml of 1% acetic acid and then adjusted to pH 5. Then 5 g of glycerol was added as a plasticizer. The potato slices were first blanched in 0.5% calcium chloride solution at 90°C for 5 minutes. Then, they were immersed in coating solutions at 60°C for 5 minutes. After coating, the potato strips were fried at 180°C using a fryer and then various characteristics including coating percentage, oil absorption, and moisture content, texture firmness, peroxide value, acid number, color indices and sensory properties were examined. Design Expert 8.0.7.1 software was used to analyze the results and to draw the curves. Results and Discission The results showed that the increasing the amount of chitosan led to better coating formation in comparison with okra. The highest coverage was observed in the concentration of 1.2% chitosan and 0% okra mucilage (2.38%) and the lowest was observed in the control sample (0.11%). It was also observed that with increasing the concentration of chitosan and okra mucilage, the amount of oil absorption decreases. However, the amount of oil absorption in high concentrations of okra mucilage increased slightly. The highest oil uptake in the control sample was 20% and the lowest was observed in the sample of fried strips covered with 41% okra mucilage and 1.5% chitosan at 15.44%. The obtained model of oxidation index was not significant. The effect of okra mucilage and chitosan concentration on the texture of the samples (p <0.05) and the color indices of a* (p<0.01) and L* (p <0.05) were significant. For sensory attributes, the highest and the lowest taste score was observed for samples coated with 100% okra mucilage and 0.75% chitosan and samples coated with 18% okra mucilage and 0% chitosan respectively. Conclusion The aim of this project was to reduce the oil absorption of fried potato strips by coating them with chitosan and okra mucilage. Optimization to minimize the consumption of okra and chitosan mucilage showed that coating with 74% okra and 0.89% chitosan is suitable for coating potato slices. The desirability of this optimization was 71%, which is a reasonable percentage.

Food Technology

Evaluation of Antioxidant Effect of Ethanolic Extract of Aloe Vera Gel on the Stability of Soybean Oil

Marjan Karami; Leila Nateghi; Simin Asadollahi

Volume 19, Issue 4 , September and October 2023, , Pages 541-556

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

Abstract

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

Food Technology

Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum)

Narmela Asefi; Nasibeh Alirezaloo; Pouya Barman Veisi; Haleh Soraiyay Zafar

Volume 19, Issue 2 , July and August 2023, , Pages 195-216

https://doi.org/10.22067/ifstrj.2021.70205.1040

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 ... Read More 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.

Volume 20 (2024)

Volume 19 (2023)

Volume 18 (2022)

Volume 17 (2021)

Volume 16 (2020)

Volume 15 (2019)

Volume 14 (2018)

Volume 13 (2017)

Volume 12 (2016)

Volume 11 (2015)

Volume 10 (2014)

Volume 9 (2013)

Volume 8 (2012)

Volume 7 (2011)

Volume 6 (2010)

Volume 5 (2009)

Volume 4 (2008)

Volume 3 (2007)

Volume 2 (2006)

Volume 1 (2005)

Main Subjects = فناوری مواد غذایی

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