Research Article
Masoumeh Bahreini; Mohammad Bagher Habibi Najafi; Mohammad Reza Bassami; Eisa Jahed
Abstract
Ozone is a strong oxidant and a potent disinfecting agent. There are numerous application areas of ozone in food industry. While there are many investigations on the application of ozone in food industry, relatively little information is available on the potential of ozone to reduce microbial populations ...
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Ozone is a strong oxidant and a potent disinfecting agent. There are numerous application areas of ozone in food industry. While there are many investigations on the application of ozone in food industry, relatively little information is available on the potential of ozone to reduce microbial populations in fresh-cut fruits and vegetables and the visual quality of lettuce. In this study, ozone water was applied at five concentrations (0.6, 0.8, 1.2, 1.6 and 2 ppm) for four exposure times (1, 3, 5 and 10 min) on natural microflora and E. coli O157:H7 and Salmonella inoculated of lettuce. The reduction in the total bacterial count, yeast and mold, total coliform, as well as lactic acid bacteria counts were examined. The promising results indicated the efficacy of ozone water to reduce the microbial populations on lettuce. In the best condition, the inoculated samples of E. coli O157:H7 (ATCC 35150, NCTC 12900), Salmonella typhi morium ( ATCC 14028, NCTC 12023) and Salmonella enterica subsp, enterica (PTCC 1709) on lettuce were decreased further than 2 log10 cfu/g. The results showed the population of aerobic mesophilic bacteria, yeast/ moulds, total coliforms and lactic acid bacteria were decreased to 1.54, 0.94, 1.94 and 1.35 log10 cfu/g respectively. The method of ozone generation, type of application, as well as the optimal exposure time and concentration of ozone as an antimicrobial agent on lettuce is mentioned in detail.
Research Article
Hadi Mahdavian Mehr; Mostafa Mazaheri Tehrani
Abstract
This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated ...
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This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated that there was significant differences between the chocolates prepared using 100% coffee skin and the control, for moisture content (p
Research Article
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi
Abstract
In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...
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In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response at 95%. Hence, the models for all the response variables were highly adequate.The results showed that the optimum processing conditions for producing cheese with standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.
Research Article
Sana Rabiei; Hedayat Hosseini; Masoud Rezaei
Abstract
The inhibition of pathogens growth as well as the shelf-life extension of seafood as a perishable product using safe methods is one of the most important issues that have been attracted fisheries and food science researcher’s attention. The purpose of this study was to evaluate the inhibitory effect ...
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The inhibition of pathogens growth as well as the shelf-life extension of seafood as a perishable product using safe methods is one of the most important issues that have been attracted fisheries and food science researcher’s attention. The purpose of this study was to evaluate the inhibitory effect of Bunium persicum essential oil (EO) on inoculated Listeria monocytogenes growth in simulated broth culture models and fillet of Kutum (Rutilus frisii kutum). Black zira EO at 0.05%, 0.2% and 0.4% levels were added in fish peptone broth and Kutum broth, after each of them immediately had been inoculated with 104 CFU/ml L. monocytogenes and antilisterial properties of them were assessed in comparison with control group at refrigerator temperature (4 °C) for 12 days .Then the effect of Black zira EO at 0.2% and 0.4% levels on inoculated L. monocytogenes growth in kutum fillet was determined. Black zira EOs showed the strong bactericidal activity in fish peptone broth. However, this effect significantly decreased in kutum broth .The inhibitory effects of Black zira EO in kutum fillet was impressively lower than in fish simulated broth culture models.
Research Article
Hamed Fatemian; Shadi Giahchi; Seyed Ebrahim Hosseini; Abbas Gerami
Abstract
Food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. It is necessary to use some pretreatments such as osmotic dehydration. In this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and ...
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Food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. It is necessary to use some pretreatments such as osmotic dehydration. In this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and 60 percent (w/w), in constant temperature of 30ºC, and reconstitution of osmotic solutions (until 5 times), were investigated on quantitative and qualitative characteristics of osmotic samples, such as pH, hardness, color of texture, total sugar and moisture content of osmotic samples and pH, turbidity, viscosity of solution osmotic. The result showed that with increase concentration osmotic solution and reconstitution of osmotic solutions pH of sample and solution is increase and decrease respectively. It’s because of increase the moisture content and extraction acids from texture of osmotic sample. Also reconstitutions of osmotic solutions will cause increase the turbidity in solution, that reason is increase the production of pigment in solution. Also increases the density of osmotic solutions may cause increase the color of osmotic samples and we can say that the reason is extraction of colorful compound from texture of sample. The most reason of hardness of texture is related to a sample that it processed in a solution that is 5 times concentrated. Finally the coated sample that was osmotic dehydrated and fifth reconstituted solution was known as the superior sample.
Research Article
Zahra Ahmadian; Mehdi Varidi; Mohammad Javad Varidi; Hashem Pourazerang
Abstract
High nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. One of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. In this study, the effect of blanching time (0 as a control ...
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High nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. One of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. In this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°C and roasting temperature (0 as a control sample and 145°C) for 20 minutes was evaluated on the physicochemical and sensory characteristics of sesame milk using completely randomized factorial design. Blanching of sesame before the milling, resulted in significant decrease of the fat content, viscosity and physical stability of sesame milk .Also, roasting of sesame seeds significantly reduced the total solid content, fat and physical stability of sesame milk, while the amount of ash and specific gravity significantly increased. The results of color analysis showed a significant increase in brightness (L *) of sesame milk from 83.864 in control sample to 88.941 with increase of blanching time to 30 minutes. Moreover the total color differences showed a significant decrease from 15.371 in control sample to 10.435 with increase of blanching time to 30 minutes. Finally, by optimization of processing, the best physicochemical and sensory properties of sesame milk achieved with blanching for 15 minutes at 95°C and roasting at 145°C for 20 minute.
Research Article
Elham Garmsiri; Masoud Rezaei; Amirreza Shaviklo; Aria Babakhani
Abstract
Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent ...
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Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent variables were time (4,8,12 min), acetone/water concentration (50%,75% ,100% acetone) and power microwave (200,300.400 W). Antioxidant activity of red algae was measured using DPPH radical scavenging activity assay.DPPH value varied from 4.19 to 72.99%. The optimal extraction conditions was include acetone concentration of 50%, at 12 min and microwave power of 200 W.The actual experimental values were in close agreement with the predicted values from the developed quadratic polynomial equation .R-squared was obtained99% that shows suitability of the model useded and the success of RSM in optimizing the extraction conditions.
Research Article
Mahood Sadeghi; Masoud Yavarmanesh; Mostafa Shahidi Noghabi
Abstract
Nowadays, it has demonstrated that viruses can be transmitted by water and foods. Therefore, it causes the research to develop for detecting different viruses in water and foods. Among foods, milk can transfer potentially pathogenic viruses. On the other hand, to achieve every method for recovery and ...
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Nowadays, it has demonstrated that viruses can be transmitted by water and foods. Therefore, it causes the research to develop for detecting different viruses in water and foods. Among foods, milk can transfer potentially pathogenic viruses. On the other hand, to achieve every method for recovery and extraction of viruses in raw milk it needs to know about impact of milk components on viruses. Artificial neural network (ANN) and Adaptive Nero Fuzzy Inference System (ANFIS) can help to estimate recovery efficiency of viruses in raw milk. The objective of this study was to evaluate the application of ANN and Adaptive Nero Fuzzy Inference System (ANFIS) to predict the impact of milk components on recovery and extraction of viral RNA in raw milk. Therefore, to run the model the amount of milk components (casein, whey protein, fat and lactose) and viral RNA extraction were as the input and the output of the network respectively. Also, to evaluate the efficiency of the network for the prediction, variables such as training, validating and test subsets as well as the hidden layers, transfer functions, learning rules and the hidden neurons were used. Based on the results, the best models in ANN were linear sigmoid transfer function, levenberg learning rule (r: 0.919) and linear sigmoid transfer function, levenberg learning rule (r: 0.956) for spiked model solution and (spiked – non spiked) model solution respectively and in Adaptive Nero Fuzzy Inference System (ANFIS) the best model were membership function Gaussian , Adaptive Nero Fuzzy Inference System (ANFIS) model TSK, linear tanh axon transfer functions and momentum learning rule (r: 0.879) and membership function Gaussian, Adaptive Nero Fuzzy Inference System (ANFIS) model TSK, linear axon transfer function, and step learning rule (r: 0.889) for spiked model solution and (spiked – non spiked) model solution respectively.
Short Article
Ana Abdolshahi; Seyed Ali Mortazavi; Ali Akbar Shabani; Amir Hossein Elhami Rad; Mehrdad Taheri; Mojtaba Heidari Majd
Abstract
Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted ...
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Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted to compare fatty acid composition of pistachio oil extracted by two conventional procedures: soxhlet extraction (Sox) and maceration. Different solvents: n-Hexan (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH) in term of polarity index was used. The higher unsaturated fatty acid (88.493%) was obtained by Sox with EtAc. Although linoleic acid had higher concentration (36.32%) in mac method. Sox method extracted highest concentration of oleic and linolenic acids (51.99% and 0.385% respectively).
Short Article
Mehraein Ghasemi; Reza Shokrani; Javad Keramat
Abstract
Oil is a strategic product in our country, Iran. The amount of importing this product is considerable, and therefore, any attempt to produce crude oil in our country in a way that competes with the foreign counterparts, with regard to both quality and production cost is considered important. This study ...
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Oil is a strategic product in our country, Iran. The amount of importing this product is considerable, and therefore, any attempt to produce crude oil in our country in a way that competes with the foreign counterparts, with regard to both quality and production cost is considered important. This study addresses the effect of oil seeds preparation step on quality of crude oil, which is extracted by solvent in an industrial scale. and also point to the details of this procedure and the working state of the equipments. The quality parameters which were addressed in this research are the amount of Phosphorus, Free fatty acids, and Peroxide value. The oil seed used in this research was imported from Brazil. After cleaning, breaking, and cooking, the seeds were prepared by Flaker, Expander, and Press equipments. The Flakes (Solvent Extraction (SE)), collets (Expander Aid Solvent Extarction (ESE)), and Cake Press (Screw Press (SP)) were, at the end, sent to the Extractor to extract the oil by solvent. The oil obtained by these three methods went through quality tests. After comparing the three oil products obtained from the above mentioned methods, it was revealed that the oil produced by SE method had less phosphatide and less refining loss. On the other hand, the oil produced by ESE method had the best quality with regard to the peroxide value, and the oil produced by SP method had the best quality with regard to the free fatty acids. The significant difference of the results shows the importance of controlling the parameters of oil seed preparation in oil extraction plants. These results can be of benefit to the oil extraction industry in Iran.
Short Article
Esmaeil Atayesalehi; Seyedeh Tahereh Nasiri Takami; Reza Esmaeilzadeh kenari
Abstract
Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and ...
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Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and replacing them with natural antioxidants. This study investigates antioxidant effect of Pimpinella methanolic extract (PME) on inhibition of lipid oxidation in canola oil (CO) in comparison to the canola oil stabilized Tert-butyl hydroquinone (TBHQ). PME was added at 400 and 800 ppm to CO. Color Index (CI), Conjugated diene value (CDV), peroxide value (PV), Acid Value (AV), were determined during 60 days of storage. Different oxidation parameters revealed that methanolic extract of Pimppinella affinisLedeb at concentration of 800ppm was more effective than 400ppm. Results revealed Pimpinella to be a potent antioxidant for stabilization of canola oil. As expected with increasing of the storage time, the oxidative stability of canola oil decreased.
Research Article-en
Mohammad Bagher Habibi Najafi; Mohebbat Mohebbi; Fakhri Shahidi; Seyed Ali Mortazavi
Abstract
The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for ...
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The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.
