Research Article
Food Technology
Maryam Alsadat Nazemi; Sara Ansari
Abstract
Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by ...
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Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by using a suitable packaging material and modifying the atmosphere of the packaging. In this research, the effects of roasting degree (light roasting at 50°C/60 min, medium roasting at 100°C/45 min and dark roasting at 200°C/ 30 min), as well as the presence/ absence of nitrogen gas in two types of pouches including polyethylene (PE) and oriented polypropylene/ cast polypropylene (OPP/CPP) were investigated. The effects of above mentioned treatments were examined using Completely Randomized Design on the moisture, total fat, firmness, peroxide value and conjugated trienes, fatty acid profile and sensory properties during two months storage at 37°C. Materials and Methods: The wild almonds used in this research were collected randomly from the Dasht-e-Arjan region in Fars province (Iran). The debittering process of almonds was done by soaking in 4- 6 % (w/v) of NaCl solution for 12 hours at three consecutive days. A certain amount of debittered wild almonds with a uniform size were roasted at 50°C for 60 minutes (light- roasting), 100°C for 45 minutes (medium- roasting) and 200°C for 30 minutes (dark- roasting) in a laboratory toaster (SSN-2004x, Iran). After cooling at room temperature, samples of 100 g were packed using gas flushing packing machine (90SM4, Shadmehr Co., Iran) in three different conditions: a) air atmosphere (in transparent PE pouches, 70- 75 mm thickness), b) modified atmosphere flushed with N2 gas (in transparent PE pouches, 70- 75 mm thickness), c) modified atmosphere flushed with N2 gas (in two-layer transparent OPP-CPP pouches, 25 and 50 mm thickness of the first and second layer). The samples were stored for two months at 37°C and 7-8% R.H. At definite time intervals, the samples were analyzed for the moisture content by oven drying, total oil content by the soxhlet method, protein content by the Kjeldahl method, and fiber content through chemical gravimetric method. Extraction of oil from the nut samples was carried out using hexane, as described by Kornsteiner et al. (2009). Peroxide value (PV) was determined by the iodometric assay according to IUPAC standard method 2.501. Conjugated trienes were calculated according to IUPAC Official Method 2.205 based on measuring absorbance of a solution containing 0.01-0.03 g of oil in 25 ml of isooctane. The fatty acid composition of wild almond oils was determined by gas chromatography equipped with flame ionization detection. Hardness of the wild almond was evaluated using a Texture Analyzer (CT3-Brookfield, USA). Sensory evaluation of samples was carried out by 30 trained panelists using a five point hedonic scale. Statistical analysis of completely randomized design with three replications and means comparison in 95% confidence level was employed using the SPSS-19 software. Results and Discussion: Analysis of variance indicated that the independent effects of roasting conditions, packaging and storage time and the interaction of roasting conditions and storage time on the mentioned parameters were significant (p<0.01). With roasting at higher temperatures, the moisture content and hardness decreased significantly while the oil, protein and fiber content of wild almond kernels and the peroxide value (PV) and conjugated trienes (CT) of their oils increased significantly. However, the increase in protein and CT for medium and low roasting conditions and the increase in fiber for medium and high roasting conditions were not significant (p>0.05). Moreover, increasing the roasting temperature of wild almond led to a significant increase of palmitic acid and a significant decrease of stearic acid whereas other fatty acids did not change significantly. There was a remarkable increase and then a rapid decrease in the fiber, fat and protein content of all roasted samples during the first and second months of storage, respectively. Whereas the PV and CT of oils increased and the moisture content and hardness decreased significantly during the two- months storage. For each roasting temperature, wild almonds packaged in pouches under N2 had lower PV and CT of oils and the OPP/CPP pouches under N2 had better performance in this regard and retaining moisture, fat, protein, fiber content and texture. At the end of storage with PV of 24.6 (meqO2/kg oil) and K268 of 1.92 the dark-roasted almond sample packaged with PE/air atmosphere was the least stable, and the light-roasted sample packaged with OPP/CPP under N2 with PV of 5.3 (meqO2/kg oil) and K268 of 1.57 was the most stable form against oxidation. According to the results of sensory analysis, the highest overall acceptability score was attributed to the samples roasted at 100°C for 45 minutes.
Research Article
Food Biotechnology
Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani
Abstract
Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. ...
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Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. However, increasing concern about environmental pollution, the toxicity, and the resistance of fungal pathogens to synthetic fungicides have resulted in an increased demand for less dangerous methods. In this regard, the use of compounds of natural origin that have potential antifungal activity (such as herbal essential oils), can be an effective solution to control and prevent post-harvest diseases of vegetables and fruits. In this study, the potential antifungal activity of Thymus daenensis essential oil was evaluated against fungi species causing apple rot (i.e., Penicillium expansum, Alternaria alternata, and Botrytis cinerea). The chemical compounds, total phenol and flavonoids content, and antioxidant activity of the essential oil were also determined. Materials and Methods: In this study, the essential oil of T. daenensis was extracted by the hydrodistillation method and its main chemical compounds were identified and quantified by gas chromatography coupled to mass spectrometry apparatus. Total phenols and flavonoids content of the essential oil were measured using the Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. The in-vitro antioxidant activity of T. daenensis essential oil was evaluated based on the DPPH/ABTS free radical scavenging activity, beta-carotene bleaching, and ferric reducing antioxidant power (FRAP) assays. The antifungal effect of the essential oil against Penicillium expansum, Alternaria alternata, and Botrytis cinerea was investigated by the disk diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). Results and Discussion: The T. daenensis essential oil was rich in thymol (69.88%), γ-terpinen (8.49%), p-cymene (8.20%), and carvacrol (3.55%). In addition, the total phenol and flavonoids content of the essential oil were 91.45 mg GAE/g and 42.28 mg QE/g, respectively, which had an important role in its antioxidant activity. The T. daenensis essential oil had remarkable DPPH free radical scavenging activity (IC50= 29.30 mg/ml), ABTS free radical scavenging activity (IC50 = 22.68 mg/ml), beta-carotene bleaching inhibitory effect (62.22%), and ferric reducing antioxidant power (30.10 μM QE/g), revealing the electron/hydrogen donating ability of the essential oil. Antifungal results showed that P. expansum was the most sensitive fungi species to the essential oil and lower concentrations of the essential oil were required to inhibit the growth of or kill the species, due to the presence of phenolic compounds (such as thymol and carvacrol) in the oil. Indeed, reactive aromatic nucleus and phenolic OH groups in the structure of phenolic compounds can form hydrogen bonds with –SH groups at the active sites of target enzymes, leading to the deactivation of the fungal enzymes. In addition, the lipophilic nature of the essential oils makes them to be highly absorbed by the lipophilic mycelia and consequently suppress the growth of fungi species. Based on the results, the T. daenensis essential oil could be used as a natural antifungal agent and synthetic fungicide substitute to prevent the growth of pathogenic fungi on apple fruit or other food products and increase their shelf-life.
Research Article
Food Technology
Morteza Heidarian; Mohammad Goli
Abstract
Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, ...
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Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar. One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, low-calorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and non-hygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wood-degrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucralose-isomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with sucralose-isomalt and wheat starch substitution with potato starch. Materials and Methods: Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 46-12 and 01-50-80. The density was also determined according to (Le-Bail et al., 2010). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucralose-isomalt (0-100%), wheat starch replacement with potato starch (0-100%) and Ganoderma lucidum (0-1%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during 0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software. Results and Discussion: The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucralose-isomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucralose-isomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucralose-isomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucralose-isomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucralose-isomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucralose-isomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucralose-isomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.
Research Article
Food Engineering
Hadi Samimi Akhijahani
Abstract
Introduction: Drying of agricultural products is one of the main ways to prevent product spoilage. There are several methods to dry agricultural products, including direct sunlight, hot, sunny weather, microwave, vacuum, and freezer which use different energy sources. Due to constrain of fossil ...
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Introduction: Drying of agricultural products is one of the main ways to prevent product spoilage. There are several methods to dry agricultural products, including direct sunlight, hot, sunny weather, microwave, vacuum, and freezer which use different energy sources. Due to constrain of fossil fuels supply, the price of this type of energy is increasing thus the tendency to use renewable energies is increasing (Purohit and Kandapal, 2005; Purohit et al., 2006). In Iran the drying efficiency of solar dryers is low because less solar energy is converted into thermal energy. Therefore, many measures have been taken to increase the efficiency of solar collectors which causes to obtain the dried samples with better quality and lower cost. In this study a combination of tracking system and phase change materials (PCM) are used to increase the efficiency of solar dryer cabinet with three types of collectors including flat plat (FPC), parabolic trough (PTSC) and evacuated tube (ETSC) collectors. Materials and Methods: The dryers used in this study include a cabinet connected to a flat plat, parabolic trough and evacuated tube collectors. In all of the dryers, PCM have been used to maximize solar energy utilization. Moreover to get the maximum solar radiation the tracking system used in FPC and PTSC and a storage tank with fluid pump used in PTSC and ETSC. The air flow rate inside the system was about 0.018 kg.s-1 for all the experiments. The experiments were performed in three continues days from 16 to 18 June 2018, from 8:00 to 24:00. Tomato sample with a thickness of 9 mm was considered for drying process. To describe the drying process of the samples, the moisture ratio versus time was considered. Also, the drying efficiency was defined considering the ratio of energy (thermal and mechanical) consumed to heat the product and extract moisture from the product (Qm) to the total energy used for drying process, including fluid thermal energy (Qf) and mechanical energy (Emec) (Fudholi et al., 2014). In order to evaluate the quality of the dried product at different modes, three quality parameters including color difference, shrinkage and rehydration ratio were considered. Color difference between the fresh and dried samples was evaluated as one of the most important factors that the customer was considered for selection (Magdic et al., 2009). The change in the volume of the dried product compared to the fresh product is defined as shrinkage. Moreover, to evaluate the rehydration ratio the weight of water absorbed by the samples was considered. Results and Discussion: The effect of variations of the intensity of solar radiation on the amount of solar energy taken by the collectors was negligible. The time required to dry tomato slices by the dryer equipped with FPC was longer than the other systems. The results also showed that the highest drying efficiency is related to the dryer with ETSC and it was about 39.02%. The least value is related to the dryer with FPC and it was about 30.12%. Due to the long drying time the use of the fan and the pump increase and the amount of energy consumed to drying the product increases as well. Thus the efficiency of the dryer with FPC decreases. The values of specific energy for the dryer with FPC, PTSC and ETSC were obtained as 7.12, 7.92 and 8.34 MJ/kg, respectively. The results of qualitative evaluation of dried tomato slices showed that the product obtained from the dryer equipped with ETSC, due to the short drying time, the color changes and the shrinkage was suitable in comparison with the other reports. The amount of rehydration ration was the highest as well. Using PCM had no adverse effect on the quality of the dried samples. The results showed that the dryer with ETSC had higher efficiency (about 39.02%) and the quality of the samples was suitable compared to other systems. Using recycling system can improve the thermal efficiency of the solar dryer.
Research Article
Food Technology
Maryam Gohargani; Hannan Lashkari; Alireza Shirazinejad
Abstract
Introduction: In recent years, the tendency to use antimicrobial edible film and coating has increased, which has increased the quality, safety and shelf life of food. Cheese is one of the most important dairy products that has a special nutritional value in human nutrition. UF-Feta cheese, which is ...
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Introduction: In recent years, the tendency to use antimicrobial edible film and coating has increased, which has increased the quality, safety and shelf life of food. Cheese is one of the most important dairy products that has a special nutritional value in human nutrition. UF-Feta cheese, which is a type of cheese, is contaminated by microorganisms such as coliforms, spore-forming bacteria and lactose-fermenting yeasts. The causative agent of listeriosis, Listeria monocytogenes, is transmitted through the consumption of cheese. In this study, the effect of composite edible coating based on chitosan and whey protein containing titanium dioxide (TiO2) nanoparticles and Zataria multiflora essential oil on shelf life, microbial, physicochemical and sensory properties of UF-Feta type cheese was investigated. Furthermore, the inhibitory effect of films from coating solutions on the growth of Listeria monocytogenes was also investigated. Materials and Methods: Chitosan, whey protein isolate (WPI) (higher than 91% protein), Zataria multiflora essential oil (ZEO), TiO2 nanoparticles, and glycerol were procured from Bio Basic (Canada), Hilmar Canada, Barij-Essence Co. (Iran), Acros Co. (USA), and Merck Co. (Darmstadt, Germany), respectively. In order to prepare the coatings, a solution of WPI and chitosan was prepared separately. Whey protein suspension (3%, w/v) was made by dispersing WPI in DDW subsequently heated at 90°C for 30 min at pH value of 8.0 and then cooled rapidly. Chitosan solution (10 g/L) was made by dispersing chitosan in 2% (v/v) acetic acid solution with constant mixing for 3 h at 60°C. Based on preliminary experiments, whey protein–chitosan suspension was made using blending two polymer suspensions at constant ratio of WPI/chitosan (70:30) and mixed magnetically for 15 min at 25ºC. In the next step, TiO2 NPs (1 and 2% w/w) were incorporated and after mixing for 15 min, glycerol (30% w/w) was incorporated to the composite suspension and again stirred for 30 min. Next, ZEO (0 and 1% v/v) was incorporated into the composites suspension and sonicated for 30 min with power of 100 W.To produce cheese samples, milk was subjected to bactofogation, pasteurization (76°C for 15 seconds), ultrafiltration and then the retentate was homogenized at a pressure of 70 bars. By adding a starter culture (10 units /1000 L), the pH of the retentate was decreased to 6.2. Then, rennet (0.004 g/ 100 g) and salt (2 g/ 100 kg) were mixed with water and added to the cheese container. Retentate was transferred to a coagulation tunnel at 37 ° C for 30 minutes to form a coagulum. After incubation, the coating solutions were sprayed on the clot using a spray device equipped with a spray gun and packed with aluminum foil. Finally, the samples were stored at 4°C. Samples were subjected to microbiological tests (contaminating microbes and starters), physicochemical (fat, titratable acidity, pH, and moisture content, texture analysis) and sensory evaluation at different ripening periods (3 to 60 days). To evaluate the growth inhibitory of Listeria monocytogenes on the surface of cheese by composite films, pieces of cheese (23× 21× 1.7 mm) were first cut under aseptic conditions and their upper surface was inoculated with 40 μl of Listeria monocytogenes (ATCC19115) until the initial bacterial count was about 3.5 log cfu /g. The composite films placed on the surface of the inoculated cheese and stored at 4°C. Film-inoculated cheese samples were used as a control. Microbial counts were done at intervals of days 0, 3, 8, 11, 14. Data analyzed with SPSS software and means were compared with Duncan multiple range test. Results and Discussion: The results showed that TiO2 NPs and ZEO significantly reduced total bacterial count, lactic acid bacteria and coliforms compared to control with increasing storage period. Mold and yeast colonies also increased considerably over time in the control compared to the nanoparticle-treated samples, while the While in treatments containing ZEO did not grow at all. Physicochemical analysis exhibited that the content of moisture, fat, and pH of all cheeses decreased, acidity and texture hardness increased. Sensory evaluation of UF-Feta cheeses showed that the aroma, taste and overall acceptability of the control and nanoparticle-containing coatings improved compared to the brine-treated cheese. Nevertheless, in the coating samples containing ZEO due to the negative effect of the essential oil on the organoleptic properties of cheese, consumer acceptance was significantly reduced. On the other hand, the use of composite films to inhibit the growth of Listeria monocytogenes on the surface of UF-Feta cheese at 4 °C for 14 days showed that composite films, especially films containing ZEO, had a significant effect on the reduction of the Listeria monocytogenes population. As a conclusion, composite films containing TiO2 NPs and ZEO could be applied in food packaging systems, particularly at the UF-Feta cheese packaging.
Research Article
Food Biotechnology
Rana Tahmasbi; Mahta Mirzaei; Mohammadreza Khani
Abstract
Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented product. ...
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Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented product. The produced peptides can exhibit different biological activities such as antioxidant, antihypertensive, etc. that are influenced by the type of protein source, type of bacteria, time and conditions of fermentation process. Fermentation of various cereals such as quinoa seeds with high sugar and protein content by lactic acid bacteria can lead to the production of antioxidant peptides and improving their nutritional properties. Materials and Methods: In this study, the role of Lactobacillus reuteri and Lactobacillus acidophilus and the combination of two bacteria on the progress of fermentation and antioxidant activity of quinoa extract was investigated. The fermentation process was started by separate and simultaneous inoculating of Lactobacillus reuteri and Lactobacillus acidophilus and continued for 72 hours at 37° C. Sampling was performed every 24 hours of fermentation and samples were kept at -20° C for further analysis. The parameters such as pH, acidity, amount of soluble protein, degree of hydrolysis, amount of phenolic compounds and DPPH and ABTS radical scavenging activity were determined. Results and Discussion: Lactobacillus acidophilus showed higher acidification capacity than Lactobacillus reuteri. The amount of acidity in the sample fermented by Lactobacillus acidophilus increased from 0.27 to 1.13 % after 72 hours, while this amount was measured as 0.80 % for sample fermented by Lactobacillus reuteri. The amount of soluble protein and the degree of hydrolysis increased in samples fermented by both species. However, the largest increase was related to the sample fermented by Lactobacillus reuteri, so that the amount of soluble protein increased from 0.72 to 0.88 mg / ml and the value of free amino groups increased from 20.28 to 58.14 µM leucin/ mg protein during 72 hours of fermentation. The DPPH and ABTS radical scavenging activity increased in all fermented samples. The highest antioxidant activity was observed in samples fermented by Lactobacillus reuteri, followed by a combination of two bacteria (50:50) and Lactobacillus acidophilus. The amounts of phenolic compounds increased in all fermented samples. However, the highest increase was related to the sample fermented by Lactobacillus reuteri, so that it increased from 0/73 to 16.21 mg Gallic acid / ml after 72 hours of fermentation. Therefore, the results showed that despite the higher acidifying power of Lactobacillus acidophilus in quinoa extract, but Lactobacillus reuteri exhibited higher proteolytic activity, more ability to produce antioxidant peptides and also release phenolic compounds during the fermentation process.Simultaneous use of the two bacteria did not intensify the proteolytic activity and antioxidant activity of peptides, and the greatest increase in acidity, proteolysis, and antioxidant activity occurred in the first 24 hours of fermentation. Fermented extracts showed higher ABTS radical inhibitory activity than DPPH radical inhibition, indicating the hydrophilic nature of most produced antioxidant compounds. The highest levels of antioxidant activity were observed in samples fermented by Lactobacillus reuteri, a combination of Lactobacillus reuteri and Lactobacillus acidophilus (50:50) and Lactobacillus acidophilus, respectively. The results showed that fermentation by Lactobacillus reutri has the greatest effect on the production of antioxidant peptides and the release of phenolic compounds. The results of this study confirm the effectiveness of fermentation methods on improving the healing properties of quinoa extract and Lactobacillus reuteri was a more effective bacterium in fermentation and production of antioxidant peptides compared to Lactobacillus acidophilus. Simultaneous use of two bacteria did not increase the intensity of fermentation and did not improve the antioxidant activity compared to single use of each bacteria. Finally, the results of this study showed that fermentation of quinoa extract improves its antioxidant properties and has the potential to be used as a fermented beverage.
Research Article
Food Chemistry
Ensieh Nejat Pirsaraii; Eshagh Zakipour Rahimabadi; Aria Babakhani; Elham Aminpour Daphchahi
Abstract
Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend ...
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Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend to eat seafood at least twice weekly. Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry. Dairy products are particularly suitable for enrichment with long chain n-3 PUFAs, in terms of popularity with consumers and special storage condition. So, this research was carried out to investigate the nutritional value and the fatty acid profile of Siahmezgi cheese fortified with encapsulated fish oil. Materials and Methods: For this purpose, at first, the microencapsulation process of fish oil with whey protein was performed at a ratio of 1:2 and the encapsulated oil was added in the process of producing Siahmezgi cheese. The treatments were as: control, treatment 1 (contained % 0.5 encapsulated fish oil) and treatment 2 (contained % 1.0 encapsulated fish oil). In this study, the determination of cheese fatty acid profile and sensory evaluation was performed at day 60 after cheese production and examination of peroxide value, thiobarbituric acid was performed at day 0, 30 and 60. Proximate analysis was calculated after cheese production, immediately. Results and Discussion: A total of 22 types of fatty acids were identified in Siahmezgi cheese samples. The ratio of unsaturated fatty acids to saturated fatty acids in treatments 1 and 2 were 0.78 and 0.83, respectively. The content of EPA and DHA in treatment 1 (0.09, 0.16 %) and treatment 2 (0.16, 0.47 %) were significantly more than control treatment (0.06 and 0.04 %) (p<0.05). The content of thiobarbituric acid in all samples was much lower than the allowed level. Sensory evaluation of control and enriched treatments of Siahmezgi cheese showed that all cheeses were generally acceptable by the judges.
Research Article
Food Chemistry
Maryam Ravaghi; Azadeh Khodabakhshian
Abstract
Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only ...
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Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only mentioned parameter for oxidation of peanut butter according to ISIRI 5690. Although oxidation pathways are mostly known, there are a lot of ambiguities about oxidation in real situations after production and during storage so there is a lack of studies in this field. Materials and Methods: The present study investigated the effect of packaging and storage conditions on the oxidation of peanut butter in polypropylene single serving cup (PP) and polyethylene terepthalate (PET) jar due to widespread applications of these plastic materials in food industries. Peanut butter stabilized with mono and di-glycerides was filled in PP single serving cup (size: 30 g), and PET jar (250 g), then heat sealing was applied. Determination of chemical composition (moisture, fat, protein, sugar, ash and salt), fatty acids profile and microbial quality (total count, coliform, E. coli, coagulase positive Staphylococci, Salmonella, mold and yeast) was performed for produced samples. The study was conducted for 160 days at storage temperature of 4, 25 and 40°C on peanut butter and storage stability at specific time intervals (0, 30, 60, 90, 120, 160 days) was evaluated for changes in p-Anisidine value, peroxide value, acidity and sensory analysis. All analyses were carried out in triplicate and significant differences were determined using Duncan's multiple range test (p<0.05). Results and Discussion: Peanut butter had a fat content of 54.55±0.85% which contained 80.92% unsaturated fatty acids (57.57% MUFAs and 23.35% PUFAs). PUFAs are susceptible to oxidation and are easily incorporated into the chain reaction mechanisms of lipid degradation. There was no sign of microbial contamination in produced peanut butter. Time and temperature had a significant interaction on peroxide value, p-Anisisdine value, acidity and sensory analyses in both of packaging materials. Different trends were observed in peroxide value data of peanut butter packaged in different plastics. Peroxide values were higher in PP compared with PET due to higher oxygen permeability through PP. PP cups stored at 40 ̊C had the highest amounts of peroxide value (52.55± 2.27 mEq/kg) and p-Anisisdine value (4.10± 0.22). Oxidation of peanut butter in PET jar occurred at lower rate. One notable point is that peroxide value at 40°C (4.61±1.04 mEq/kg) was less than 4°C (15.51±1.09 mEq/kg) and 25°C (14.19±0.78 mEq/kg) after 160 days. These values never reached the maximum standard limit (12 mEq/kg) at 40°C. Temperature of 4°C might not provide enough energy to convert hydroperoxides into other oxidation products so peroxides accumulated in peanut butter. Though significant differences were observed among data of acidity in both of packaging materials but differences were not large enough to be of value in a practical sense. As it was expected peanut butter did not provide its initial fresh taste especially at higher temperature but no sign of off-flavor and rancidity was detected by panelists. According to the obtained results,using polypropylene single serving cup for peanut butter led to decrease its shelf life due to its higher permeability to oxygen. In this situation samples should be kept under cold storage. To overcome this problem coated PP or other plastic materials with higher oxygen barrier properties are suggested. Peroxide value was the only indication of oxidation which was mentioned in ISIRI 5690, while it seems that determination of such a parameter in this product is not a proper index of quality.
Research Article
Food Technology
Nasim Najafi; Hajar Abbasi
Abstract
Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. ...
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Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. Seed germination is a process which begins with activating proteinase due to uptake of water. Metabolic activity occurs during the germination process, leading to the hydrolysis of proteins and carbohydrates, and the synthesis of metabolites that have health-promoting properties for human. Sprouted wheat is a rich source of protein, dietary fiber, minerals, vitamins and phytosterols. Using chemical preservatives to extend the shelf life of food has a great health concern for many years. Therefore, developing safe methods to control perishability and maintain quality of perishable foods during storage is crucial. Chitosan is a linear polysaccharide composed of randomly distributed β-(1-4)-D-glucosamine and N-acetyl-D-glucosamine. Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables. Dracocephalum kotschyi is one of the medicinal herbs with special constituents including caryophyllene, limonene, α-pinene, geranial, and flavonoids. The essential oil of this plant has significant biological activities, including antiviral, antibacterial and anti-corruption. Considering the successful application of chitosan and essential oils in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating for maintaining quality and increasing the shelf life of wheat sprout. Therefore, in the present study, nano-emulsion of Dracocephalum Kotschyi essential oil in chitosan was considered for coating sprouted wheat in order to delay its perishability. Materials and Methods: Materials used in this study consisted of wheat (Pakanbazr Co.), chitosan (Shayan Chemical Co.) and Dracocephalum kotschyi were supplied from Isfahan's medicinal plants market. All chemicals were from Merck Co. In order to prepare wheat germ, wheat grains were immersed in water containing 0.07 % sodium hypochlorite for 10 min. Then, the disinfected samples were soaked in water at 25 °C for 12 h. After soaking, the samples were placed in a germination chamber at 30 °C and 98% relative humidity for 48 h. Quality properties of sprouted wheat such as moisture, ash, fat, protein, mineral, fiber and ascorbic acid concentration were measured. Sprouted wheat was coated by immersion in nano-emulsion and then was packed at modified atmosphere (30% oxygen, 70% nitrogen), for 12 days at 4° C. The pH, weight loss, total phenol content, antioxidant activity and hardness of the samples were determined. Optimal and control samples were examined in terms of qualitative characteristics such as pH, weight loss, total phenol content, antioxidant activity and hardness during 0, 4, 8, 12, 16 and 20 days after production. In the present study, effects of independent variables such as essential oil concentration (A), chitosan concentration (B) and immersion time (C) on total phenolic content, antioxidant activity, ascorbic acid content, and hardness were investigated by Response Surface Method in the form of a central composite design with 6 central point (α=1.5). Comparison of the optimal and control samples was done in a completely randomized design using SAS ver: 9.1 software. Results and Discussion: An increase in chitosan and immersion time resulted in better preservation of total phenolic. The interaction effect of essential oil concentration and immersion time also resulted in better retention of total phenolic compounds. An increase in essential oil and chitosan concentration up to intermediate level increased the antioxidant activity. Chitosan and Dracocephalum Kotschyi essential oil play a key role in maintaining the total phenolic content and antioxidant capacity of sprouted wheat by reducing gas exchange, respiration rate and the activity of polyphenol oxidase and peroxidase enzymes. Interaction effects of variables up to intermediate level resulted in higher level of preservation of ascorbic acid. The interaction effect of essential oil and chitosan at high levels led to better preserved of hardness. Coating treatment contains 25% chitosan with 84.18 ppm Dracocephalum Kotschyi essential oil and 25s immersion time can be introduced as a safe and effective method to maintain the quality characteristics and increase wheat sprout shelf life. Coating of wheat sprout reduced the changes in pH, weight loss, total phenol content, ascorbic acid, antioxidant activity and hardness in coated samples during storage compared to the control sample. Furthermore, sensory properties did not change significantly after storage time. The results revealed that the use of chitosan- Dracocephalum Kotschyi oil coating delay bacterial and fungal decay and improved the quality characteristics and shelf life of sprouted wheat during storage. The results of this study indicated the positive effect of chitosan-Dracocephalum Kotschyi oil nano-emulsion coating on preserving the quality of sprouted wheat
Research Article
Food Engineering
Nazanin Bazazian; Akram Arianfar
Abstract
Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...
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Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused by the activity of molds and yeasts. The common method for increasing shelf life of food (such as doogh) is drying by using spray dryer that eventually lead to reducing the volume, costs of carrying and easy usage. The objective of this study was to produce a doogh powder by spray drying method and investigate the effect of Alyssum homolocarpum seed gum on its physicochemical properties. Material and Methods: In this study, yogurt (1.5% fat), salt, distilled water, maltodextrin (GPC brand), and Alyssum homolocarpum seed gum were used. Alyssum homolocarpum seed gum was cleaned and the foreign particles were separated. The whole grain gum was extracted using distilled water in a water-to-seed ratio of 30 to 1 with a pH of about 8 and a temperature of 48°C and dried at 70°C in a vacuum oven and then powdered. Brine (7% salt) was prepared with boiled distilled water at 80°C. After dissolution, a certain amount of Alyssum homolocarpum seed gum was added (at concentrations of 0, 0.05, 0.1, 0.15, 0.2% separately). The solution was stirred for 10 minutes with a magnetic stirrer at 60°C. After complete dissolution, 40g of yogurt (1.5% fat with pH=4.1) was added to gum solution. The final volume of doogh was at 100g. To completely dissolve the particles, a magnetic stirrer with a speed of 2000 rpm for 15 minutes at 60°C was used. The temperature was then reduced to 20°C and the final product was packed in 500 ml bottles. Doogh was dried using a spray dryer in optimal conditions, feed intake flow of 44.5 ml/ min and drying temperature of 190°C. The physicochemical properties of dough powder such as pH, acidity, moisture content, dry matter, solubility, dispersability, and serum separation as well as glass transition temperature and particle size were determined. Doogh treatments consisted of 0.05, 0.1, 0.15 and 0.2% containing Alyssum homolocarpum seed gum and also a control sample. All the experiments were performen in triplicate. The results were analyzed as means± standard deviation (SD). Thus, the data were determined using the software SPSS (2013). Statistical differences were analyzed by variance (ANOVA) and Duncan’s multiple range test (P values <0.05). Results and Discussion:The results showed that by increasing the Alyssum homolocarpum seed gum , moisture and serum separation were decreased and acidity, dry matter, solubility, dispersability ,particle size and glass transition temperature were increased. With increasing gum concentration from 0.05 to 0.1 and from 0.15 to 0.2%, the acidity increased significantly (P<0.05).The rate of dehydration of samples containing different percentages of gum after three weeks showed that the use of Alyssum homolocarpum seed gum significantly reduced serum segregation. The results showed that by increasing the concentration of gum, the particle size of the dough powder was significantly reduced (p<0.05).With the increase in the amount of gum, the rate of diffusion increased significantly (P<0.05).With increasing gum concentration and decreasing moisture, the glass transfer temperature of the powder samples increased. The control sample had the lowest and the 0.2 gum treatment had the highest glass transfer temperature (P<0.05).
Research Article
Food Chemistry
Laleh Arjmand Fard; Shahla Shahriari; Mehrdad Ghavami
Abstract
Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This ...
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Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This study aimed to evaluate the chemical composition, acidity index, iodine and soap number of virgin olive oil derived from Amygdal, Manzanilla, Arbicen and mixed vegetable oils grown in Darab, Shiraz. Results and Discussion: The results showed that all the oil acidity index the limit set by the Codex and IOOC were higher. The maximum and a minimum number of olive oil acid, was observwd in the amygdala (83.7%) and Arbicen (83.1%) respectively. The highest and lowest amount of iodine was seen in olive cultivar Manzanilla (78.06) and Arbicen (81.6122), respectively. No significant difference in soap numbers in the samples was observed. During the study of tecopherolone compounds, alpha-tocopherol was the highest in all samples, after which the levels of alpha-tocopherol and gamma-tocopherol were higher than all compounds. Delta-tocopherol and Delt- tocutriol were not observed in any of the examined specimens. The highest total Techenological compound was in Manzanilla (1691.88%). oleic fatty acid abundant in all samples. The content of oleic and linoleic acid show that oleic acid and linoleic acid content is always an inverse correlation. Also, the linoleic acid content increases with the reduction of oleic acid. Investigation of conjugated compounds showed that the samples were Virgin.
Research Article
Food Technology
Elham Mobini; Leila Nateghi; Mohammad Reza Eshaghi
Abstract
Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acceptance) ...
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Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acceptance) properties of pastille obtained from fish gelatin. The experiments were performed in a completely randomized design. In this study, 5 treatments with three repetitions were examined. In order to compare the means, Duncan's one-way analysis of variance was used at the 95% confidence level using Minitab software version 16. Results and Discussion: According to the results of gel formation temperature, gel melting temperature and gel melting time of fish gelatin were lower than commercial gelatin but gel formation time in fish gelatin was higher than commercial gelatin. Also, the extraction efficiency of gelatin from Kilka fish was 9.204%. Effect of different percentages of extracted fish gelatin on pH, moisture, brix, water activity, color indices (L*, a* and b*), texture properties (adhesiveness, cohesiveness, springiness and gumminess) and sensory evaluation (taste, odor, color, texture and overall acceptance) was significant (p>0.05). The results showed that by increasing the replacement of different percentages of fish gelatin, pH, Brix, L*, all textural histological and sensory evaluation factors decreased and moisture content, water activity and colors a* and b* increased. Differences in pH of gelatins may be due to the type and strength of acid used during the extraction process. Also, due to the replacement of fish with skin and bones in acid and due to having more minerals in the bones than fish meat, more acidic treatment is needed. Therefore, the difference in pH of fish gelatin and cow gelatin can be different depending on the extraction conditions and the type of fish. Hydrochlorothiazine gelatin is a protein that, at temperatures above 35 to 45 degrees Celsius, has a complex structure that dissolves in water and increases brix. The results showed that the amount of water activity of samples containing fish gelatin was higher than commercial gelatin, which could be due to the higher moisture content of gelatin extracted in fish and the extraction conditions and its use in the production of pastilles. The presence of Kilka fish gelatin in the pastel formulation caused the samples to get darken or turn red due to the increase in a * and b * indicators. The reason for the discoloration of the specimens can be due to the presence of carotenoids in the tissues of fish (tonagazantine (yellow), lutein (yellowish-green), beta-carotene (orange), duragazantine (yellow), zaxanthin (orange-yellow), Contagantine (red-orange), astaxanthin (red), and taragzantine (yellow)). The reason for the instability and poor rheological properties of fish gelatin compared to commercial gelatin is mainly related to the low number of proline-rich regions and low amounts of immunoassides (hydroxyproline and proline) in the collagen and gelatin molecules of fish compared to warm-blooded animals. The content of proline and hydroxyproline amino acids in fish gelatin is lower than in animal gelatin, such as pork, which exhibits better viscoelasticity. Therefore, they show weaker viscoelastic properties than commercial gelatin. In addition, fish gelatin contains less alanine, and this amino acid is commonly found in areas rich in proline and hydroxyproline. Most of these amino acids in commercial gelatin are one of the main reasons for their higher viscosity. The release of flavor is significantly related to the texture of the gel, and gelatin gels, due to the harder texture, release less flavor, which in turn reduces the overall acceptance score in samples containing high amounts of gelatin. Watman's filter paper, vacuum pump, ion exchange resin are commonly used to remove odors and derivatives, and vacuum evaporators are used to eliminate the unpleasant odor of fish in order to eliminate odors, dyes, unfavorable fish flavors, and unstressed collagen. However, the smell and taste of the remaining fish of the above methods reduce the sensory evaluation scores in treatments containing fish gelatin, and the main reason for the decrease in sensory evaluation scores in fish gelatins is the persistence of fish odor and taste in gelatin.T2 treatment (containing 50% fish gelatin + 50% commercial gelatin) was selected as superior treatment because of its proximity to control, physicochemical, rheological and sensory evaluation. In general, the results showed that using different percentages of gelatin extracted from Kilka fish had no adverse effect on the physicochemical and rheological properties of pastille and only sensory evaluation reduced due to the taste and odor of Kilka fish. The taste of pastilles produced covered the poor sensory evaluation properties of fish pastels produced from gelatin and used in industrial gelatin production.
Research Article
Food Chemistry
Roxana Alizadeh Firozeh; Mahta Mirzaei; Vajiheh Fadaei Noghani
Abstract
Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences ...
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Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences but are released during fermentation, enzymatic hydrolysis, or food processing, and exhibit a positive effect on body function and health being. Lentil protein hydrolysate containing antioxidant peptides can be considered as an ingredient of functional foods. One major challenge in using protein hydrolysate in the formulation of functional foods is their stability against the various processes applied to food such as heat and pH treatments. Materials and Methods: In this study, Lentil protein (Lens esculinaris) was hydrolyzed by Alcalase enzyme under controlled conditions (enzyme/substrate ratio of 90 Anson unit (AU)/ kg protein, 55°C, one hour). The intensity of enzymatic hydrolysis was monitored by the OPA method and antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. The heat stability of lentil protein hydrolysate was evaluated by heating samples at 37, 50, 75 (for 15 -60 min), and 90°C (for 5 minutes). The pH stability was investigated by exposing the sample at a pH of 2, 5, 7, 9, And 11 for 1 hr and then adjusting on 7. OPA method was also used to evaluate the possible effect of pH and heat treatments on the content of free amino groups. Results and Discussion: The results showed that hydrolysis of Lentil protein by Alcalase under controlled conditions produced antioxidant peptides. Heating at 37, 50, and 75°C for 15 minutes reduced the DPPH radical scavenging activity by 1.25, 4.9, and 10.17% and ABTS radical scavenging activity by 3.8, 6.8, and 9%, respectively. The results of the OPA assay also showed a significant (P<0.05) decrease in the number of free amino groups in protein hydrolysate exposed to heat treatment. With increasing the time of treatment up to 60 minutes, the antioxidant activity decreased more significantly (P<0.05), simultaneously with a decrease in the content of free amino acid groups in the protein hydrolysate sample. So that, after heat treatment at 37, 50, and 75 ° C for 60 minutes, the free amino acid groups reached from 33/66 μM leucin /mg protein to 29.51, 27.59, and 25.68 μM leucin /mg protein and the most decrease in antioxidant activity was measured for samples exposed to 75°C for 60 minutes. It caused a 27.2%, and 29.2% reduction in DPPH and ABTS radical scavenging activity, respectively. Also, exposure to heat treatment at 90°C for 5 minutes caused a 15% and 13% decrease in DPPH and ABTS radical scavenging activity. The results obtained from consideration the antioxidant activity of samples exposed to pH treatment (2, 5, 7, 9, and 11 for 1 hour) showed the highest antioxidant activity of peptides at neutral pH and confirmed that acidic and alkaline conditions caused a significant decrease in antioxidant activity (P<0.05). As exposure to pHs 2 and 11 for one hour led to respectively 16.3 and a 29.2% decrease in DPPH radical scavenging activity and 16 and 18.2% decrease in ABTS radical scavenging activity. The results of the OPA assay also confirmed the role of acidic and basic pH on less exposure of free amino acid groups in protein structure.The results showed the potential of using Alcalase enzyme to hydrolyze Lentil protein and produce antioxidant peptides and the Lentil protein hydrolysate with antioxidant activity exhibited relative stability toward different heat and pH treatments. It was concluded that peptides retained 88% and 76% of antioxidant activity at maximum heat (90 ° C for 5 minutes) and pH treatment ( pH=11, for 1 hour). According to the results of the OPA assay, the observed decrease in antioxidant activity may be due to the changes that happen in protein and peptide structure when are exposed to heat and pH treatments. Altogether, our results showed that Lentil protein hydrolysate can be considered as a potential food ingredient with stable antioxidant activity.
Research Article
Food Biotechnology
Negin Ghazanfari; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Morteza Mohammadi
Abstract
Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial ...
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Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial species, which makes the treatment of infectious diseases long and costly. Natural compounds of plant origin (essential oils and extracts) have been used to kill or at least prevent the growth of pathogenic microorganisms. These compounds, which are naturally present in plant tissues, are probably produced as part of their defense mechanisms against microbial invasion. Plant-based antimicrobials have therapeutic potential and are not only effective in treating infectious diseases, but also reduce the large number of side effects that are often associated with synthetic antimicrobials. Essential oils are complex mixtures of volatile, aromatic, low molecular weight and hydrophobic compounds present in various parts of aromatic plants, including leaves, flowers, seeds, sprouts and shoots. Among these plants, we can mention the coriander plant. Coriander (Coriandrum sativum L.) is an annual, herbaceous, aromatic plant belonging to the Apiaceae family. Coriander has a long history of nutritional and therapeutic use. This plant is a rich source of aromatic compounds and essential oils that have antibacterial, antifungal and antioxidant effects and is used in the preparation of various foods as a spice. Materials and Methods: The tested coriander seeds were obtained from Khorasan Razavi province, Mashhad city. Antioxidant-free soybean oil was obtained from the Seh Gol Khorasan vegetable oil factory. Total phenolic content (TPC), Radical scavenging ability (DPPH assay), Oxidative stability index (OSI), Peroxide value (PV), Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of essential oil were measured on a number of bacteria causing infection and food poisoning. The compositions of essential oils were identified by Gas Chromatography-Mass Spectrometry (GC-MS). Results and Discussion: Most of the constituents of coriander seed essential oil were oxygen monoterpene compounds. Essential oils that have a higher percentage of oxygenated compounds are more important than other compounds in terms of aroma, strong odor, as well as antimicrobial and antioxidant power, so they are considered more valuable essential oils. Analysis of microbial test results showed that coriander seed essential oil had a relatively strong and good effect against the studied Gram-positive bacteria, so that the essential oil inhibited the growth of Staphylococcus aureus even at low concentrations. This essential oil had good antioxidant activity in the thermal stability of soybean oil. Coriander seed essential oil as an antioxidant compound was able to increase the oxidative stability of soybean oil under oxidative acceleration conditions. The results showed that total phenolic compounds were 0.161 mg GAE/100g, IC50 for essential oil was 30.981 mg/ml and thermal stability of soybean oil treated with coriander seed essential oil was 5.17 h. The results of microbial tests showed that Gram-positive bacteria was more sensitive to Coriander seed oil than Gram-negative bacteria. The most important constituents of coriander seed essential oil were Linalool (49%), Terpinolene (7%) and α-Pinene (6.8%).
Research Article
Food Biotechnology
Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami
Abstract
Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...
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Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is a by-product obtained from air-classification in the modern wheat milling industry. It contains a high level of non-endosperm materials with the ability of water absorption and bio-film making capacity. Nevertheless, hydrogel-based films usually display weak water resistance, flexibility problems, and gas barrier properties. Carvacrol as a phenolic component is used to improve the functional properties of film and reduce the growth of pathogenic and spoilage microorganisms. Materials and Methods: Hydrogel based films were prepared by casting technique. Six grams of WFF was added to 100 ml of distilled water, the pH of the solution was adjusted near to 10.7 with NaOH solution (1 N). The dispersion was heated up to 85°C, with gentle stirring at 250 rpm for 30 min.Glycerol (35 g/100g of dry polymer) was then added and stirred for another 15 min. Carvacrol, as an active agent incorporated at two concentrations (5 and 10% (g/100g of dry polymer)) and stirred for another 15 min at 40°C and dried in a forced-air oven at 35± 5°C for 24 h. Physical (density, water-solubility, moisture content), mechanical, barrier and antimicrobial properties of active hydrogel-based film were determined. Antimicrobial properties of active hydrogel-based were evaluated in the vapor phase by using the micro- atmosphere method and liquid medium (immersion in broth) as a food model system. Statistical analyses were performed on a completely randomized design with the analysis of variance procedure using SAS software. Results and Discussion: Increasing the carvacrol concentration in the film making solution led to decreasing the water solubility, moisture content, and hydrophobicity properties of WFF based films. The SEM observations confirmed a porous structure of the active hydrogel-based film. The highest water vapor permeability (1.32×10-10 gm-1s-1Pa-1) and the minimum water solubility (37.01± 0.63%) were observed in hydrogel film with 10% carvacrol. An increase in the concentration of carvacrol produced a greater growth inhibition zone for all microorganisms. The results in vapor phase showed that A.niger exhibited greater sensitivity to carvacrol than other studied bacteria. Hydrogel based films with 5% carvacrol in liquid food model system produced 1.16 and 1.34 log reduction against E. coli and L. monocytogenes, respectively. The greatest antibacterial activity was observed with films containing 10% carvacrol against L. monocytogenes (2.71 log reduction). This work suggested that the WFF hydrogel base film with 10% carvacrol can be used as an active packaging for improving the safety and shelf-life of food products.
Research Article
Food Technology
Zahra Yousofi Mojir; Alireza Rahman; Maryam Otadi
Abstract
Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional ...
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Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer. Materials and Methods: For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite+ 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite+ 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite+ 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). Physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage. Results and Discussion: The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p<0.05). The highest and lowest peroxide value was 1.15 meq O2/Kg for the control sample on the 30th day and 0.3 meq O2/Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg MaloneAldehyde/Kg on the twentieth day and 15.76 mg MaloneAldehyde/Kg for the T4 sample on the 30th day of the experiment, respectively (p<0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p<0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.
Research Article
Food Chemistry
Shaghayegh Mirehsanpazir; Maryam Gharachorloo; Gholamhasan Asadi
Abstract
Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty ...
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Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty acid that is composed of a carboxyl group (COOH) and a carbon chain with several double bonds. Clinical trials have shown that omega-3 deficiency can increase the risk of diseases such as mood problems and anxiety, psychosis, attention deficit disorders, obsessive-compulsive disorder, personality disorders, depression, dementia and autism. In fact fatty acids have a protective effect against psychiatric disorders, especially in people at high risk. The use of fatty acid compounds directly in food enrichment causes problems such as autoxidation, malnutrition, reduced bioavailability as well as instability against light and heat, which has led to the use of various techniques to encapsulate. Microencapsulation is the process of employing a carrier for sensitive microorganisms and compounds with high instability as well as high cost to protect the external environment, thus reducing cell damage. Natural polymers are based on available materials for their biodegradability, food compatibility and viability of controlled transmission systems. The structure of emulsions consists of scattered droplets of one liquid (suspended phase or internal phase) in another liquid (continuous phase or external phase). Emulsions with a particle diameter of nanometers and, according to most authors, a maximum of 500 nanometers are called microemulsions. There are different techniques for producing microemulsions, each of which produces microemulsions with different properties, and each has advantages and disadvantages. In this study, semi-fat spread butter was prepared with omega-3 microemulsion. Materials and Methods: The aim of this study was fortification of half-fat spread butter with microemulsion containing omega-3 based on emulsification/ gelation microemulsification method. Microemulsions were prepared according to the method of (Chen and Subirade, 2006) with some modifications. From each of the microemulsions containing omega 3 with concentrations of 400, 500, 600 and 700 mg of omega 3, 10 mg per 100 g of butter sample was added and rubbed until a homogeneous mixture was obtained and stirred thoroughly. After that, the product was packaged at a maximum temperature of 16 ° C and transferred to a refrigerator below zero (-18) ° C, and then evaluated at the time production day and the first, second, third and fourth months. Evaluation of size, polydispersity index of microemulsions morphological characteristics, omega-3 trapping rate in microemulsion and omega-3 release rate on the basis of the method (Chen and Subirade, 2006) was done. The amount of peroxide was measured idiometrically - the end point was determined visually according to National Standard No, 4179. Butter acidity was done by titration method according to National Standard No, 4178. Sensory characteristics such as taste, color, odor and general acceptance were assessed using 15 trained evaluators based on a 5-point hedonic test. Results were analyzed with analysis variance and (α = 0.05) with software SPSS version 22. Results demonstrated that the average size of microemulsion was between 95 -119 nm. The loading efficacy of omega 3 was between 65-79%. Results and Discussion: Fish oil is the main food source of long-chain unsaturated fatty acids that have healing effects on the body. Studies have shown that eating fish oil-fortified foods has potential health benefits, especially protection against heart disease, cancer and improved brain function. In this study, omega-3 microemulsions were used to enrich half-fat spread butter. According to the results of the present study, the particle size of the microemulsion was between 95 and 119 nanometers. The omega-3 trapping rate was between 65 and 79 percent. The results showed that peroxide, acidity and sensory indexes of butter treatments during storage showed a significant increase until the end of the fourth month of storage. The least amount of changes in sensory and physicochemical indices were observed in the treatment of butter with microemulsions with 500 mg omega 3 and the highest amount of changes was observed in the pasteurized control butter. Finally, the treatment of pasteurized semi-fat spread butter with 500 mg of omega 3 was selected and introduced as the optimal treatment.
Research Article
Food Engineering
Hassan Sabbaghi
Abstract
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is ...
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Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is no need to make changes in the industrial design of the equipment. Usually, the level of these compounds used to achieve the desired properties in food systems is less than 2% dry basis. When these compounds are added to the dough, they form a gel as soon as possible, which has a high water holding capacity in contact with hot oil, and this will be effective in maintaining and controlling the moisture content of the product and preventing oil penetration. Controlling moisture outflow from the product reduces the rate of moisture migration and compounds from the food into the frying oil, and subsequent peroxidation reactions in the oil consumed are reduced, thus increasing the useful life of the oil. Therefore, in this study, the effect of xanthan gum and carboxymethylcellulose on doughnut quality characteristics was studied. Materials and Methods: For this purpose, in the formulation of doughnut dough, xanthan gums, carboxymethylcellulose and a combination of these two gums (50:50) were used at the rate of 0.5, 1 and 1.5 percent based on the weight of the dry matter of the dough. The doughnut dough was prepared and molded. The fermentation was carried out for 30 minutes under similar industrial conditions (40°C and 40% humidity). Then the frying process at 180°C, icing and packaging were performed, respectively. The moisture content of the dough and doughnuts, the oil uptake of doughnut, density, color and the porosity ratio of the samples were measured. Also, the qualitative characteristics of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were investigated within 14 days. Statistical analysis was performed in a completely randomized design (p<0.05). Results and Discussion: The results showed that, the moisture content of the samples always increased with elevating the percentage of hydrocolloid compounds. Oil absorption decreased with increasing gum percentage and the lowest oil content was observed in the samples containing xanthan gum. Unlike xanthan, the density decreased and the volume increased with elevating the percentage of carboxymethylcellulose gum. Therefore, the highest porosity and softness of the tissue were found in samples containing carboxymethylcellulose. The brightness parameter (L*) was higher in samples containing xanthan, which could be due to the higher moisture content. The red parameter (a*) was also higher in the samples containing xanthan, which due to the higher compression of the product, a relatively more red pigment was observed with increasing xanthan level. The yellowness parameter (b*) in xanthan-containing samples was lower due to reduced oil absorption. The intensity of the color changes (dE) decreased as the percentage of gums increased. Non-absorption of icing was less in hard sample containing xanthan, which could be due to xanthan's competition with gluten in suction of surface water. Mold growth was not observed for any treatment. Overall, the best additive ratio of xanthan gum was 0.5% in terms of reduced oil absorption. Also, the use of carboxymethylcellulose at the level of 0.5% alone could improve the softening of the product texture and made the doughnut with larger volume. Simultaneous use of xanthan gum and carboxymethylcellulose showed behavior under effect of xanthan gum.In general, xanthan gum was more effective than carboxymethylcellulose gum in reducing oil uptake and moisture retention at test levels. Xanthan has shown the greatest reduction in oil absorption due to its thermal gelling and thickening properties, as it has a high capacity for water retention when product is in contact with hot oil. Since the xanthan gum is inexpensive, its effects on product volume can be further investigated in research work, along with bulking agents or other hydrocolloid compounds.
