Research Article-en
Food Technology
Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany
Abstract
Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the ...
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Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the effects of sprouting time on the physicochemical characteristics and sensory properties of falafel prepared from sprouted chickpea flour were examined. The finding of this research indicated that the sprouting process significantly increased the total phenolic content (from 284.17 to 720.98 μg gallic acid/g dry), antioxidant capacity (from 77.55% to 93.35%), and redness (from 7.65 to 11.39) of chickpea flour (p<0.05). While, it significantly decreased the lightness (from 70.81 to 57.07) and yellowness (from 43.71 to 25.62) of chickpea flour (p<0.05). The total phenolic content and antioxidant capacity of falafel prepared from flour of sprouted chickpea for two-days (48 hours) were significantly higher than those prepared from unsprouted chickpeas flour (p<0.05). The volume of falafel samples produced from unsprouted, one-day sprouted, and two-day sprouted chickpea flours was 18.75, 16.60, and 15.40 cm3, respectively. The minimum oil uptake was observed in the sample prepared from chickpeas sprouted for two-days (p<0.05). The sprouting process did not have a significant impact on the firmness, cohesiveness, and chewiness of the falafel (p>0.05). In general, utilizing of one-day (24 hours) sprouted chickpea flour for the production of falafel is recommended due to the best flavor, the highest overall acceptance score, high content of phenolic compounds, high antioxidant capacity, and low oil absorption.
Research Article-en
Food Technology
Farnaz Fallahpour Sichani; Hajar Abbasi
Abstract
Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, ...
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Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration techniques, and evaluate the extraction yield, chemical compounds, antioxidant, and antimicrobial properties of the extracts. In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the physical, chemical, sensory, and microbial aspects of the product during storage. The findings reveal that the ultrasonic-assisted method improved the extraction efficiency of the extract. The extract had the highest levels of phenolic compounds (52.64±1.18 mg of gallic acid/g), antioxidant properties (76.33±0.47%), and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of the extract to Panna cotta reduces the rate of acid production and results in lower total populations of bacteria compared to the control sample at the end of storage period. The dessert containing 2% extract exhibited sensory characteristics (taste, color, odor, texture, and overall acceptance) similar to the control, while maintaining microbiological quality for a longer period. The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts.
Research Article-en
Food Chemistry
Mona Shojaee Barjouee; Massoumeh Farasat; Mehrnoosh Tadayoni
Abstract
Lipids are comprised of heterogenous group of chemical compounds, the majority of which have fatty acids as part of their structure. Fatty acids (FAs) are essential for the normal functioning of all organisms. Polyunsaturated fatty acids with multiple double bonds (PUFAs), including omega-3 (n-3) and ...
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Lipids are comprised of heterogenous group of chemical compounds, the majority of which have fatty acids as part of their structure. Fatty acids (FAs) are essential for the normal functioning of all organisms. Polyunsaturated fatty acids with multiple double bonds (PUFAs), including omega-3 (n-3) and omega-6 (n-6) are known as beneficial chemicals for human health. Recent attempts to find and identify oils with special advantageous qualities have been prompted by the widespread use of vegetable oils in the food and other industries. Southern cattail (Typha domingensis) is a plant whose practically all parts are edible, particularly its starchy rhizomes, which have a protein composition comparable to corn or rice. In this study, to investigate the nutritional value of this plant, plant samples were collected from three locations in the south of Iran, including Shadegan Wetland, Hoveyzeh (Hoorolazim Wetland), and Hamidabad (Dez River). The oil content and fatty acid profile as well as some chemical compositions such as ash, moisture, fiber, protein, and carbohydrates were evaluated and compared. The oil was extracted using the Soxhlet technique, and the fatty acid composition was determined by GC/MS. The average oil content in aerial (stems and leaves) and underground (rhizomes and roots) organs was 2.62 and 1.52%, respectively. The samples contained 12 fatty acids, three of which were unsaturated and nine were saturated. In roots and rhizomes, the maximum proportion of unsaturated fatty acids including oleic acid (ω-9), linoleic acid (ω-6), alpha- linolenic acid (ω-3) was 65.85±1.51%, whereas in stems and leaves, it was 41.10±0.09%. The amounts of fiber, moisture, ash, protein, and carbohydrates in the samples ranged from 43.34 to 45.93%, 12.57 to 17.84%, 3.64 to 4.25%, 6.20 to 6.40%, and 23.19 to 32.18%, respectively. This plant's high fiber content with the capacity to grow quickly and widely in fresh and saline water make it a viable candidate for inclusion in human diet and animal feed through agricultural breeding initiatives.
Research Article-en
Food Biotechnology
Fatemeh Rahmani; Ali Moayedi; Marteza Khomeiri; Mahboobeh Kashiri
Abstract
Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs. ...
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Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs. In this study, the performance of three proteolytic lactic acid bacteria in the induction of soymilk gelation was compared and their effects on the physicochemical properties of resulting gels were investigated. Lactiplantibacillus plantarum MCM4, Streptococcus thermophilus, and Weissella confusa MDM8) were inoculated to the soy milk matrix, and incubated at 37 °C until reaching pH 4.7. To understand the effects of acidifying and proteolytic activity of starter culture, syneresis, cell counts, free amino acid content (O-phthalaldehyde method), evaluation of proteolysis using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and textural parameters of soymilk gels during fermentation were investigated. There was a significant difference among the strains in terms of viable cell counts and proteolytic activity during fermentation (p < 0.05). The amount of syneresis was also different among the resulted gels as it was in the range from 61% (sample fermented with S. thermophilus) to 69.5% (fermented with L. plantarum MCM4). The main soy proteins were degraded to different extents as a function of fermentation time. Texture analysis showed that fermentation of soymilk with W. confusa MDM8 resulted in soy gel with higher firmness and consistency, while the sample fermented with L. plantarum MCM4 had higher adhesiveness and viscosity index. Overall, it can be concluded that L. plantarum MCM4, W. confusa MDM8, and S. thermophilus can be introduced as starter cultures for the production of novel soymilk gels with reasonable properties.
Review Article-en
Food Chemistry
Samar Sahraee; Jafar Milani
Abstract
Protein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared ...
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Protein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared to other biopolymers. Researchers are exploring innovative methods to enhance the film-forming properties of proteins, improve their mechanical strength, and optimize their gas barrier performance. Various protein sources, such as gelatin, whey protein, soy protein, corn zein, wheat gluten, and casein, are being investigated for film fabrication. Techniques to modify protein films, including the incorporation of additives, crosslinking agents, and nanomaterials, are being explored to enhance their properties. The development of protein-based composite films, by blending proteins with other biopolymers or synthetic materials, is also being explored to achieve improved performance and functionality. Advancements in processing technologies, such as film casting, extrusion, and electrospinning, enable precise control over the thickness, morphology, and structural properties of protein films. These films not only offer enhanced barrier properties but also possess biodegradability and renewable characteristics, aligning with the increasing demand for eco-friendly packaging solutions. The preparation and improvement of protein films hold significant potential for revolutionizing the packaging industry and contributing to a greener and more environmentally friendly future. This review provides an overview of current research and advancements in the field, addressing various protein sources, film modification techniques, processing methods, challenges, and future prospects.
Review Article-en
Food Chemistry
Amir Kazemi; Asghar Mahmoudi; Mostafa Khojasteh Najand
Abstract
Meat is a significant source of important nutrients and has a vital role in the human diet. Lack of monitoring of the quality and safety of meat can result in posing health threats. Determining safety through chemical methods is costly and time-consuming, without the ability to monitor in real-time. ...
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Meat is a significant source of important nutrients and has a vital role in the human diet. Lack of monitoring of the quality and safety of meat can result in posing health threats. Determining safety through chemical methods is costly and time-consuming, without the ability to monitor in real-time. Therefore, nowadays assessing the quality of meat by applying spectral techniques such as spectroscopic and spectral imaging, considered as promising tools and these strategies have recently undergone swift advancements and garnered heightened public attention. Therefore, the purpose of the present review paper is to give an overview of the latest advancements in spectral methods for assessing ground meat safety. The basic working principles, fundamental settings, analysis process, and applications of these techniques are described. By investigating the practical utilization possibilities of spectral detection technologies in the evaluation of meat safety, researchers discussed the present challenges and upcoming research prospects. Furthermore, the newest advances in the application of artificial intelligence accompanied by the mentioned techniques were also discussed.
