Research Article
Food Biotechnology
َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr
Abstract
Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration ...
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Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated. Materials and Methods EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values. Results and Discussion Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata. Conclusion The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.
Research Article
Food Biotechnology
Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani
Abstract
IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, ...
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IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the use of natural antimicrobials and antioxidants has been increased. Natural antimicrobial compounds have the potential to control microbial contamination and reduce the use of antibiotics. Plant essential oils are natural compounds with the potential to be used as active ingredients in the food, pharmaceutical, and cosmetic industries. Various studies have shown that essential oils have antifungal, antibacterial, antiviral, and antioxidant activity. The essential oils are considered as superb preservatives with various biological functions. Essential oils are generally recognized as safe product (GRAS) which can be used as an alternative to synthetic additives.Grapefruit (Citrus paradisi) peel and fruit contain active ingredients such as acids, flavonoids, vitamin C, and potassium, and its essential oil is composed of terpenic hydrocarbons, such as citral, limonene, citronelal, and geraniol. Although plant essential oils have antimicrobial and antioxidant properties, one of the main problems of these natural compounds is their high volatility and instability. In this context, nanoemulsion formulations are frequently used to increase the stability and efficiency of these biologically active compounds. This study is therefore aimed to nanoemulsifying the grapefruit essential oil and evaluate its antioxidant and antimicrobial properties. Materials and Methodsβ-carotene, linoleic acid, ABTS (2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), and DPPH (2,2-diphenly-1-picrylhydrazyl) were purchased from Sigma-Aldrich Co. (USA). Mueller Hinton Broth (MHB) and Mueller Hinton Agar (MHA) were supplied from Merck Co. (Darmstadt, Germany). Grapefruit peel was dried at ambient temperature and then powdered. The obtained powder was then transferred to a Clevenger device containing 750 ml of distilled water to perform the distillation extraction (3 h). The resulting grapefruit essential oil was stored at 4 °C until use. Grapefruit essential oil was prepared using the hydrodistillation method, and then nanoemulsified. The antioxidant activity of the nanoemulsified essential oil was investigated by DPPH and ABTS radical scavenging activity and beta-carotene/linoleic bleaching test. The nanoemulsified essential oil or methanolic (control) was mixed with DPPH solution and the mixture was then stored at ambient temperature for 30 min, in a dark place. The control sample was prepared by methanol. The absorbance of the samples was measured at 517 nm. To determine the ABTS-RS activity, the nanoemulsified essential oil was briefly charged with methanolic ABTS radical cation solution and the resulting mixture was left at room temperature for 30 min. Afterward, the absorbance was read at 734 nm. A spectrophotometric method was applied to monitor β-carotene/linoleate solution bleaching in the presence of the nanoemulsified essential oil. To do this, the absorbance of the solution was recorded at 490 nm after 120 min against the control sample at time zero and after 120 min. Antibacterial effect of the grapefruit essential oil nanoemulsion was also evaluated against Escherichia coli ATCC 25922, Salmonella typhi ATCC 6539, Pseudomonas aeruginosa ATCC 27853, Listeria innocua ATCC 33090, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 14579, Bacillus subtilis ATCC 23857, Streptococcus pyogenes ATCC 19615, and Staphylococcus epidermidis ATCC 12228, based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. Results and DiscussionsThe results showed that the nanoemulsion of grapefruit essential oil had a remarkable antioxidant effect of 42.27 mg/ml, 33.27 mg/ml and 54.54%, respectively, based on DPPH, ABTS, and beta-carotene-linoleic acid bleaching tests. According to disk diffusion agar and well diffusion agar results, the lowest inhibition zone was related to E. coli and the highest inhibition zone was observed in L. innocua. The minimum inhibitory concentration for L. innocua and S. aureus (the most sensitive bacteria) was 25 mg/ml, and E. coli, S. typhi, and P. aeruginosa had the highest inhibitory concentration. Also, the lowest bactericidal concentration was related to L. innocua and S. aureus bacteria and the highest concentration was observed for E. coli, S. typhi and P. aeruginosa. The nanoemulsified essential oil generally exhibited greater antibacterial activity against Gram-positive species. This could be mainly due to the difference in the cell wall composition of Gram-positive bacteria in comparison to Gram-negative; Gram-positive bacteria have a thicker mucopeptide layer in their cell wall, while Gram-negative bacteria have only a thin layer of mucopeptide and the wall structure is mainly composed of lipoprotein and lipopolysaccharide, thereby leading to a higher resistant to antibacterial agents According to the results, grapefruit essential oil nanoemulsion can be used as a natural antioxidant and antimicrobial agent to control oxidation reactions and the growth of spoilage and pathogenic microorganisms.
Research Article
Food Technology
Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi
Abstract
Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...
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Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments. Results and Discussion The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust, the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed. Conclusion In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.
Research Article
Food Technology
Elham Ghiami; Arash Koocheki; Elnaz Milani
Abstract
Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared ...
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Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared with cereal grains and fat content (5-9%) that is rich in unsaturated fatty acids. Quinoa seeds contain similar or slightly higheramounts of bioactive compounds such as polyphenols (2.7-3.8 g/kg). Moreover, quinoa is gluten-free, thus providing the ability to enhance the selection of gluten-free products forconsumers with celiac disease, but this type of characteristicis challenging to development of bakery products from quinoa with desirable physicochemical properties. Processing of cereal grains and pseudo-cereals into products that deliver a nutritive valueto consumers represents a considerable opportunity for large scale food processing. There havebeen some reported studies on roasting, extrusion, steam pre-conditioning and pearling of quinoafor further uses. Extrusion cooking is a promising technology for improvement of functional properties of quinoa flour. The Evaluation of physicochemical properties and microstructure of Expanded quinoa as affected by extrusion conditions was the main goal of this project. Material and Methods In this study, a parallel twin-screw extruder (Jinan Saxin, China) with die diameter of 3 mm was applied. The effects of extrusion process parameters including feed moisture content (14 and 16%) and die temperature (130, 150 and 170 °C) on final moisture content, bulk density, water absorption index (WAI), color parametersL* (lightness), a*(redness), b*(yellowness), hardness, and microstructure of Expanded quinoa were studied. Extrusion was carried out using a co-rotating twin screw extruder with L/D ratio of 10:1 and die diameter of 4 mm. The feed rate of flour and the screw speed were set at 40 kg/h and 200 rpm, respectively. The physicochemical properties were measured using standard methods. The hardness measurement was performed by a texture analyzer. The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm . The color parameters of the samples were determined by the Hunterlab machine. The morphology of samples was assessed using a scanning electron microscopy (SEM). Results and Discussion A comprehensive study on impacts of extrusion processing conditions on quinoa flour was conducted. The effect of process variables on the physicochemical attributes of the extrudates was observed. the expanded quinoa with higher feed moisture content had greater moisture and those extruded at higher die temperatures showed lower moisture content (p<0.05). Moisture can reduce the shear force as a plasticizer and increase the amount of moisture absorption of the product. While increasing the die temperature, the effect of shear force on starch dextrification increases and reduces moisture absorption (p<0.05). WAI was significantly influenced by extrusion variables. In fact, feed moisture content and die temperature both positively changed the WAI of quinoa flour so that all extruded samples had significantly higher WAI than the untreated sample (p<0.05). Moreover, the sample with the higher feed moisture content (24%) treated at the highest extrusion temperature (170 °C) showed the largest and lowest water absorption and Hardness respectively (p<0.05). Another important feature of expanded quinoa is the lightness index, the results revealed that extrusion cooking caused a reduction in L* and enhancements in a* and b*. While changes in color parameters were more pronounced at more severe die temperature, higher feed moisture content counteracted the effects of cooking temperature on the color of the products. As expected from changes in the abovementioned color parameters, the sample with lower feed moisture content (16%) treated at the highest extrusion temperature (170 °C) experienced the greatest color change (ΔE). The texture profile analysis (TPA) indicated that higher feed moisture content yielded extrudates with harder texture whereas, extrusion at higher temperature resulted in lower hardness. The scanning electron micrographs showed that the native quinoa flour encompassed both small- and large-sized starch granules while the extruded sample mainly consisted of disaggregated particles. Furthermore, extrusion cooking of samples with higher feed moisture content caused formation of more uniform starch aggregates with smoother surfaces.
Research Article
Food Chemistry
Negar Soleimanpoor Tamam; Akram Arianfar; Vahid Hakimzadeh; Bahareh Emadzadeh
Abstract
Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin ...
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Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin demand for food and non-food products is increasing. Two important properties of nanoparticles are: Increasing the surface-to-volume ratio of nanoparticles causes the atoms on the surface to have a much greater effect on their properties than the atoms within the particle volume. The effects of quantum size, which is the second feature. Methods for preparing nanoparticles from natural macromolecules: In general, two major methods for making protein nanoparticles have been reported Emulsion-solvent evaporation method and sedimentation or phase separation method in aqueous medium. Numerous methods have been reported for the preparation of nanoparticles from natural macromolecules. The first method is based on emulsification and the second method is based on phase separation in aqueous medium. In the first method, due to the instability of the emulsion, it is not possible to prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-solvent method which is based on phase separation was proposed to prepare nanoparticles from natural macromolecules. Materials and Methods Type B (cow) gelatin was purchased from processing company with Bloom 260-240 food and pharmaceutical Iran solvent gelatin solution of 25% aqueous acetate glutaraldehyde from Iran Neutron Company. Two-stage anti-solvent method was used to produce gelatin nanoparticles. Then, to form nanoparticles, acetone was added dropwise while stirring until the dissolved acetone begins to change color and eventually turns white, which indicates the formation of nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and finally centrifuged. Results and Discussion The results showed that with increasing gelatin concentration, nanoparticle size and PDI increased significantly. According to the announced results, the solvent has a direct effect on the size. Therefore, the best mixing speed is determined to achieve the smallest particle size. Zeta potential is the best indicator for determining the electrical status of the particle surface and a factor for the stability of the potential of the colloidal system because it indicates the amount of charge accumulation in the immobile layer and the intensity of adsorption of opposite ions on the particle surface. If all the particles in the suspension are negatively or positively charged, the particles tend to repel each other and do not tend to accumulate. The tendency of co-particles to repel each other is directly related to the zeta potential. Fabricated gelatin nanoparticles have a stable structure, and are heat resistant. These nanoparticles are ready to be used to accept a variety of aromatic substances, compounds with high antioxidant properties, a variety of vitamins and heat-sensitive substances. ConclusionThe results of this study showed that the optimal conditions for the production of a particle of 88.6 nm at 40 ° C, the volume of acetone consumption was 15 ml, concentration 200 mg and speed 1000 rpm, and the morphology of gelatin nanoparticles have resistant, spherical polymer structure and mesh with a smooth surface that can be clearly seen under an electron microscope.
Research Article
Food Biotechnology
Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad
Abstract
IntroductionStrawberry and grapes are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste ...
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IntroductionStrawberry and grapes are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste is a costly process and the hazardous waste causes serious environmental problems. In addition, fungal pathogens have shown a worrying trend of resistance to these fungicides, thus shortening the shelf life of products. Compounds that can be equally effective in controlling pathogens, but preventing or minimizing the waste problems will be inevitable. The large volume of internationally processed agricultural products, as well as the increasing demand for organically produced fruits, emphasizes the need to replace synthetic fungicides with safer and biodegradable alternatives. Natural plant-derived products effectively meet this criterion and have great potential to influence modern agricultural research. Catechins and other polyphenols in green tea show strong antioxidant activity. Also, the antimicrobial activity of green tea extract against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Candida albicans has been reported. Therefore, the present study was performed to prepare the ethanolic extract of green tea and to determine the content of total phenol, total flavonoids, antioxidant activity, and its antifungal effect against Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer (causing rot in strawberry and grapes). Materials and MethodsFresh green tea leaves were dried at room temperature and then powdered. Then, ethanol (70%) was added to the powdered leaves (solvent to powder ratio of 10:1 v/w) and the mixture was refluxed for 120 min. The resulting mixture was filtered through a filter paper and then concentrated under vacuum and finally dried in an oven.Total phenol content (by Folin-Ciocalteu reagent at 756 nm), total flavonoid content (spectrophotometrically at 510 nm), antioxidant activity (by DPPH and ABTS radical scavenging methods), and antifungal effect (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated. Results and DiscussionThe extract contained 175.60 mg GAE /g total phenol and 47.53 mg QE/g total flavonoids and its antioxidant activity using DPPH and ABTS free radical assays was 78.89% and 86.57%, respectively. The results of antifungal activity showed that the diameter of the growth inhibition zone increased significantly with increasing the concentration of the extract, and Botrytis cinerea and Rhizopus stolonifer were the most sensitive and resistant fungal strains to the extract, respectively. The minimum fungicidal concentrations for the strains of Botrytis cinerea and Rhizopus stolonifer were 64 and 512 mg/ml, respectively. ConclusionThe results of the present study showed that the ethanolic extract of green tea could be considered as potential source of natural antioxidant and antifungal agents. The presence of phenolic and flavonoid compounds may be responsible for the antifungal and antioxidant effects of the extract. However, due to the fact that this study was performed with the crude extract of green tea, it is difficult to identify compounds responsible for antifungal and antioxidant activity. On this point, only the separation of the components of the extract allows the detection of antifungal and antioxidant compounds. This study provides a basis for further researches, in particular the use of these antioxidants and antifungal compounds. Green tea extract is especially suitable for products with high sensitivity to lipid oxidation and infection with molds.
Research Article
Food Chemistry
Somaye Kheirati Rounizi; Fateme Akrami Mohajeri; Hamdollah Moshtaghi Broujeni; Sara Jambarsang; Hossaein Kiani; Elham Khalili Sadrabad
Abstract
Background and objective It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing ...
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Background and objective It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing is (handling, processing, transportation) considered as an important way of food contamination. Vegetable oils are essential in human dietary which is introduced as crucial sources of energy, fat soluble vitamins, and essential fatty acids. Sesamum indicum L., known as sesame seed, has been cultivated in Asian countries from ancient times as vegetable oil for cooking and seasoning ingredients. In recent years, the sesame oil has been considered due to its high antioxidant activities and nutritional properties. Due to the use of sesame seeds extracted oil in two form of ardeh oil and sesame oil, the amounts of mineral elements (phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium) in sesame seeds and its extracted oils (ardeh oil and refined sesame oil) were investigated. Materials and Methods In order to determine the mineral concentration, refined sesame oil and ardeh oils were prepared from an imported sesame seed. In order to prepare the sesame oil, sesame seeds were put into a cold presser and the oil was extracted under low pressure. The Ardeh oil was prepared by adding water to sesame paste in the ratio of 2.2:10 and oil was separated by centrifugation. The sesame seeds and oil samples (refined sesame oil and ardeh oils) were digested by microwave digestion method in presence of 5 ml 65% nitric acid and 2 ml of hydrogen peroxide (H2O2). The digested samples were then filtered through 0.45 µm filter membrane. Then, the concentrations of phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium in sesame seeds, ardeh oil and refined sesame oil were examined using Inductively Coupled Plasma - Optical Emission Spectroscopy (ICP – OES). Results In the present study, the limit of detection (LOD) for each studied mineral elements were determined as nickel: 4 mg/kg, magnesium: 0.00066 mg/kg, manganese: 0.000134 mg/kg, phosphorus: 0.384 mg/kg, cobalt: 0.594 μg / kg, iron: 0.000797 mg/kg, potassium: 0.00394 mg/kg, calcium 0.005 mg/kg. According to the results, the highest amounts of mineral elements were detected in sesame seeds. The achieved results showed that the method of sesame oil extraction can reduce the mineral elements in the final sesame oils. The amounts of mineral elements in sesame seeds were estimated as P > Ca > K > Mg > Fe > Mn > Co > Ni. The pattern of mineral elements in Ardeh oil was reported as P > Fe > K > Co > Mg > Ni > Mn > Ca. The reduction pattern was reported as P > K > Fe > Ni > Co > Mn > Ca > Mg in refined sesame oil. As can be seen the order of mineral elements was changed in two oil samples and sesame seed. It was shown that except for K and Ca, all mineral elements in ardeh oil were higher than refined sesame oil. As can be seen, the refining process was effectively reduced the metals in oil samples. On the other hand, high amount of mineral elements in sesame seed in comparison to extracted oils could be attributed to lack of processing methods which are present in oil production in both methods. Conclusion It should be considered that presence of different metals in vegetable oils could facilitate the oil deterioration and oxidization as well as oil shelf life reduction. Since the most of the sesame lots in Iran are imported, it is necessary to monitor the amount of mineral elements.
Research Article
Food Chemistry
Zeinab Soltan Touyeh; Shiva Dehghan Abkenar; Nazanin Khakipour
Abstract
Introduction Rice as a staple food, especially in Asian countries, can be a major source of heavy metals. Heavy metals also enter the soils where crops grow naturally and / or through human activities. Metals are absorbed and accumulated in the edible parts of the plant and enter the food ...
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Introduction Rice as a staple food, especially in Asian countries, can be a major source of heavy metals. Heavy metals also enter the soils where crops grow naturally and / or through human activities. Metals are absorbed and accumulated in the edible parts of the plant and enter the food chain. Toxic metals, which are present in nature due to industrialization, have polluted the environment, including soil, air, water and food, and have adverse effects on human health through food chains. The Codex Organization has set maximum levels for these elements in various cereals to protect trade and health. Nitrate and nitrite are naturally present in soil, water and food. But today, foods have higher levels of nitrate and nitrite. Excessive use of nitrogen fertilizers to achieve higher yields and improper disposal of human and animal wastes may lead to nitrate accumulation in agricultural products. Very few studies have been performed on the measurement of heavy metal and nitrogen indices in replanted rice. The aim of this study was to measure the amounts of heavy metals (lead, cadmium and arsenic) and the amounts of nitrate and nitrite in first harvest rice and re-harvest rice and compare it with the standard values of the World Health Organization. Methods and Materials In this study, a total of 18 rice samples were prepared from three selected farms in the first and second cultivation times and the amount of nitrite, nitrate and heavy metals lead, cadmium, arsenic and mercury were evaluated. Results and Discussion The results showed that in all farms in the second crop the concentration of lead decreased significantly (P<0.05). The concentration of lead in all treatments of the first crop Has been more than allowed and in the second cultivation, the treatment of field number one and two, is more than allowed (P<0.05). The concentration of cadmium in all treatments is within the allowable range and in the second crop compared to the first crop of fields number one and three has a significant decrease and in field number two has increased significantly (P <0.05). The highest amount of cadmium is related to field treatments number three. The highest amount of arsenic was observed in the first crop of farm number one and it is more than the allowable limit and in other treatments the amount of arsenic was less than the allowable level and in all three farms the concentration of arsenic in the second crop was significantly reduced compared to the first crop. Regarding mercury, in fields number one and two, with the change of cultivation, the amount of mercury increased significantly and in field number three, there was a significant decrease (P <0.05). Mercury concentration is less than the allowable limit only in the second culture sample of farm number three. Nitrite and nitrate concentrations were also low in all treatments and were considered zero. Experiments showed the amount of nitrite and nitrate in all samples to be negligible and undetectable. Due to the fact that the detection limit of the method (LOQ) used to measure nitrate and nitrite is 100 ppb, the amount of nitrate and nitrite in all samples can be less than 100 ppb. The permissible level of nitrate in food products and rice grains is set at 50 mg/kg according to national standard 16596. The results of the samples showed that all 18 samples had lower amounts of nitrate than the allowable limit. Therefore, rice samples prepared from the first and second crops, their nitrate content is less than the allowable limit and have a complete degree of health. Conclusion According to the results obtained, all rice cultivated in the first and second crops have some arsenic, cadmium and lead, but the amount measured in some samples is less and in others, more than specified in the national standard of Iran. their consumption may be dangerous for consumers. These results also indicate that due to the stability of the field and plant type, there is a positive and significant relationship between the amount of heavy metals studied in rice and the time of cultivation, and this requires further studies on heavy metal contamination in the region. Take place. Therefore, with the conducted studies, it can be concluded that there are concerns in the consumption of rice cultivated in the city of Mazandaran province, in terms of the possibility of endangering the health of consumers.
Research Article
Food Technology
Azade Farazmand; Hossein Jalali; Ali Najafi
Abstract
Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because ...
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Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because the oil absorption is a surface phenomenon. Edible coatings should adhere well to the surface of the product and provide a uniform and complete coverage for the product. Preventing the migration of oxygen, carbon dioxide, aromas, oils, moisture, improving the appearance of food and mechanical properties. In this study, the possibility of reducing oil absorption in French fries was investigated using okra mucilage and chitosan as edible coatings. Material and Methods The okra was washed and then cut into about 1 cm pieces and poured into containers with lids. Then water in a ratio of 2:1 weight of okra was added to the container and completely covered its surface. The okra were refrigerated for 72 hours until the mucilage was completely extracted. Then the mucilage was smoothed. This solution was considered as 100% mucilage solution. To prepare a 50% solution of okra mucilage, 100% solution was mixed with an equal amount of distilled water and filtered. To produce a solution of 0.75 and 1.5% of chitosan, 7.5 and 15 g of chitosan powder was dissolved in 1000 ml of 1% acetic acid and then adjusted to pH 5. Then 5 g of glycerol was added as a plasticizer. The potato slices were first blanched in 0.5% calcium chloride solution at 90°C for 5 minutes. Then, they were immersed in coating solutions at 60°C for 5 minutes. After coating, the potato strips were fried at 180°C using a fryer and then various characteristics including coating percentage, oil absorption, and moisture content, texture firmness, peroxide value, acid number, color indices and sensory properties were examined. Design Expert 8.0.7.1 software was used to analyze the results and to draw the curves. Results and Discission The results showed that the increasing the amount of chitosan led to better coating formation in comparison with okra. The highest coverage was observed in the concentration of 1.2% chitosan and 0% okra mucilage (2.38%) and the lowest was observed in the control sample (0.11%). It was also observed that with increasing the concentration of chitosan and okra mucilage, the amount of oil absorption decreases. However, the amount of oil absorption in high concentrations of okra mucilage increased slightly. The highest oil uptake in the control sample was 20% and the lowest was observed in the sample of fried strips covered with 41% okra mucilage and 1.5% chitosan at 15.44%. The obtained model of oxidation index was not significant. The effect of okra mucilage and chitosan concentration on the texture of the samples (p <0.05) and the color indices of a* (p<0.01) and L* (p <0.05) were significant. For sensory attributes, the highest and the lowest taste score was observed for samples coated with 100% okra mucilage and 0.75% chitosan and samples coated with 18% okra mucilage and 0% chitosan respectively. Conclusion The aim of this project was to reduce the oil absorption of fried potato strips by coating them with chitosan and okra mucilage. Optimization to minimize the consumption of okra and chitosan mucilage showed that coating with 74% okra and 0.89% chitosan is suitable for coating potato slices. The desirability of this optimization was 71%, which is a reasonable percentage.
Research Article
Food Engineering
Javad Safari; Jafar Hashemi; Azadeh Ranjbar Nedamani
Abstract
Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods ...
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Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods used to evaluate food quality. Therefore, in this study, a non-destructive image processing method was used to investigate the factors affecting the color and shrinkage of apple slices during drying. Materials and Methods Golden delicious apples were used in this research. The central part of the apple (including the rivet, seeds, and tail) was removed by a kernel separator and sliced into 3, 5, and 7mm thickness and approximately 7 mm diameter slices using a hand slicer without separating the skin. Three temperatures of 60, 70, and 80 °C were used to dry the samples. To determine the moisture content of a sliced apple, the samples were first weighed on a digital scale, then placed in a dryer, and the experiment was continued until the samples reached equilibrium mass. Due to the high importance of moisture ratio in controlling the drying process, moisture rate (MR) and moisture content (MC) were calculated, and samples were taken to investigate the amount of surface shrinkage, general color changes and browning index. After extracting L*, a*, and b* values, total color changes and browning index (to show the intensity of brown color in the product) for all samples before and after drying were calculated and evaluated to describe color changes after drying. Results and Discussion The drying kinetics results showed that the drying process significantly depends on the thickness of the samples. According to drying curves, at the early stages of drying, the decrease in humidity occurs more severely and the graph has a steeper slope, but as the process continues and the moisture content of the product decreases, the slope of the curve decreases. In the early stages of drying, due to the presence of water inside the fresh fruit cells, there is a pressure balance between the fruit and the surrounding environment, which causes the fruit to remain swollen. However, as the drying time progressed, contractile stresses are created, which cause superficial shrinkage. In this study, it was observed that increasing the thickness from 3mm to 7mm, reduced the final shrinkage on the surface of apple slices by 11% at 60 °C, 12% at 70 °C, and 13% at 80 °C. After moisture leaves the surface of the product and heat penetrates into the product, moisture begins to leave the product by conducting interstitial convection. When moisture moves to the surface, the mechanical balance and consequently the textural structure of the sample is disturbed due to the creation of different spaces in thickness. According to the results, increasing drying time and thus decreasing the moisture content, increases the percentage of apple shrinkage. On the other hand, at a certain thickness, with increasing temperature, the percentage of shrinkage changes in the thickness of the product decreases. Therefore, at thicknesses of 3, 5, and 7 mm, the increase in temperature from 60°C to 80°C, decreased the amount of shrinkage thickness by 16, 12, and 8%, respectively. It is in higher thicknesses that react with heat and change the color of the fruit due to the Maillard reaction. After complete drying of apple samples, the highest amount of color change was related to the thickness of 7 mm and a temperature of 80°C, which was equal to 1.254. Also, the lowest rate of discoloration of apple slices in a thickness of 3 mm and a temperature of 60 °C was 0.889. The browning index (Bi) in the high thickness of apple slices is less affected by the process temperature due to the increase in moisture level. For this reason, the rate of browning was very low among the experimental samples and the highest rate of browning was related to the thickness of 7 mm and the temperature of 80 °C was 585/2559. Also, the lowest rate of browning of apple slices was observed in the thickness of 3 mm and the temperature of 60 °C was 584.254. Conclusion Finally, it was found that the thickness and temperature factors can have an effect on the quality of product during drying process. The results of this study can provide a cheap and fast way to control the quality of fruits during drying and help producers of these products select the main process factors that affect the final quality.
Research Article
Food Technology
Marjan Karami; Leila Nateghi; Simin Asadollahi
Abstract
Introduction Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. The aim of this study was to investigate the type and amount of phenolic compounds in ethanolic extract of aloe vera gel as a source of natural antioxidant ...
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Introduction Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. The aim of this study was to investigate the type and amount of phenolic compounds in ethanolic extract of aloe vera gel as a source of natural antioxidant and its effect on the oxidative stability of soybean oil.Using synthetic antioxidant due to the possibility of toxic and carcinogenic effects is limited. Thus, it is important to find an alternative to synthetic antioxidants by natural antioxidant. Different intrinsic and extrinsic factors may initiate the oxidation of lipids. The initial products of oxidation are tasteless and odorless and after degradation and production of secondary products, the off-flavors and off-odors will appeared in edible oils. This is a great concern in food industry, because it decreases the shelf life of food products. Free radicals are produced during chain reactions in lipid oxidation process. To avoid this, synthetic antioxidants are usually used which are sensible to heat and are hazardous to human health and may cause cancer. Polyphenols have antioxidant activity and absorb free radicals. Thus, the vegetable oils rich in polyphenols can affect human health. In this research, we aimed to investigate the application of natural extract of aloe vera gel as a natural antioxidant to avoid soy oil oxidation and to compare it with synthetic antioxidants.The rate of oxidation reaction can be delayed by adding antioxidants. Consumers today tend to use natural antioxidants instead of synthetics. The overall purpose of this study was to investigate the effect of adding ethanolic extract of aloe vera gel as natural antioxidant on improving the stability of soybean oil. Materials and Methods The compounds in ethanolic extract of aloe vera gel were determined using GC / MS. The antioxidant activity was evaluated by the method of DPPH. For this purpose, ethanolic extracts of aloe vera gel were added to soybean oil in four different concentrations (500, 1000, 1500, 2000 ppm) and peroxide value, acidity, thiobarbituric acid, total phenol, oxidative stability to Rancimat method, fatty acid profile and sensory evaluation were performed on soybean oil samples and compared with the control sample containing 120 ppm BHA and soybean oil sample without adding antioxidants during 30, 60 and 90 days of storage at 25 ° C. Results and Discussion The results showed that by increasing the concentration of aloe vera extracts from 500 to 2000 ppm, the oxidation rate decreases during 90 days of storage, the amount of peroxide, thiobarbituric acid and acidity of soybean oil containing 2000 ppm ethanolic extract of aloe vera gel was lower than the control sample containing 120 ppm BHA. The total phenol content and free radical scavenging and stability to oxidative degradation by Rancimat method in soybean oil sample containing 2000 ppm aloe vera ethanol extract was higher than soybean oil samples containing BHA120 ppm. Evaluation of sensory properties showed that no significant difference was observed between the sensory properties of the oil sample containing 2000 ppm ethanolic extract of aloe vera gel and the control soybean oil sample of BHA120 ppm. Conclusion Considering that the sample of soybean oil containing 2000 ppm ethanolic extract of aloe vera gel had higher phenol content and free radical scavenging and more antioxidant properties than the control sample, it did not differ significantly from the control sample. Qualitative and health properties were selected as the superior treatment. The results of this study showed that the ethanolic extract of aloe vera gel can be used as a natural antioxidant instead of conventional synthetic antioxidants in the oil industry and to prevent oxidative spoilage of the oil in a desirable way. Therefore, it might be employed as a natural antioxidant in foods, particularly those containing edible oils.
Research Article
Food Biotechnology
Saeedeh Fatemizadeh; Mohammad Bagher Habibi Najafi; Dennis Sandris Nielsen
Abstract
IntroductionCronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the direct interaction between probiotics and C. sakazakii. ...
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IntroductionCronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the direct interaction between probiotics and C. sakazakii. In this study, the effect of a Lactiplantibacillus plantarum strain (M17) along with the standard strain Lactobacillus plantarum (ATCC 8014) and the well-characterized probiotic strain Lactobacillus rhamnosus GG on the adhesion of C. sakazakii to intestinal epithelial cells was analyzed. Materials and MethodsAcid and bile tolerance of M17 was evaluated in the presence of pepsin and pancreatin. L-arginine hydrolysis was investigated using an arginine-including medium. Auto-aggregation and co-aggregation assays were performed by absorbance measurement. Minimum inhibitory concentrations of the antimicrobials recommended by the European Food Safety Authority were established. Total lactic acid and the ratio of D/L lactate isomers were determined with a Megazyme enzymatic kit. The ability of the isolate to produce biogenic amines was tested by qualitative and quantitative monitoring. Hemolysis was assessed phenotypically on MRS agar enriched with sheep blood. The strain was tested for its capability to adhere to mucin and Caco-2 cells. The antagonistic effects of the strain against C. sakazakii were further evaluated in vitro on mucin and cultured Caco-2 cells. The LAB strain was added simultaneously with, before, and after C. sakazakii to Caco-2 cells for competition, exclusion and displacement assays, respectively. Data analysis was performed in R using one-way analysis of variance, and the experimental groups were compared with the controls using Tukey’s test. P values <0.05 were considered statistically significant. Results and DiscussionThere was no significant difference in the survival rate of M17 and L. plantarum ATCC 8014 at pH = 4. After 2 h of incubation at pH = 2.5, the survival rate of L. plantarum ATCC 8014 was estimated to be higher than strain M17, but this difference was not significant. After 4 hours of incubation at pH = 8, M17 showed a higher survival rate than L. plantarum ATCC 8014, and this difference was significant after transfer from pH = 4. These results confirm the appropriate viability of M17 in the gastrointestinal tract. Both M17 and L. plantarum ATCC 8014 developed the color yellow in the L-arginine hydrolysis assay, which confirms the safety of these strains. The percentage of auto-aggregation for M17, L. plantarum ATCC 8014, and Lactobacillus rhamnosus LGG was estimated at 24.38, 25.28, and 32 after 6 hours, respectively, and no statistically significant difference between the two isolates were noticed. Given the auto-aggregation and co-aggregation parameters of M17, this strain may constitute a defense mechanism against C. sakazakii. Strain M17 showed resistance to kanamycin and clindamycin antibiotics. With intrinsic resistance, the risk of transferring resistance genes is not only speculative, but practically impossible. Intrinsic resistance of lactic acid bacteria may be considered desirable because it ensures their survival when the host is treated with antibiotics. Both D and L isomers of lactic acid were produced by the studied strains. In humans, D(-)-lactic acidosis is a rare metabolic complication that has only been reported in individuals with short bowel syndrome). Clinical studies have shown that the consumption of probiotic bacteria producing D(-)-lactic acid is safe for children and does not cause a long-term increase in blood D(-)-lactic acid. The reference L. plantarum strain and M17 did not produce biogenic amine precursors, and had no ß-hemolytic activity. Mucin adhesion assay exhibited that M17 has less adhesion (12.10 ± 1.14 %) than L. plantarum ATCC 8014 (13.33 ± 2.30 %) and LGG (15.93 ± 2.06 %) although these differences were not statistically significant. However, the amount of adhesion for the positive control sample Escherichia coli K12 (25.19 ± 4.40 %) was significantly higher than those of the other strains. Compared to the positive control, M17 had a significantly lower adhesion rate (6.8 ± 1.41) to CaCo-2 cells. This value was estimated at 13.77 ± 3.53 % for the reference strain and 21.6 ± 7.54 % for Lactobacillus fermentum PCC (positive control). In antagonistic assays, M17 was able to reduce the adhesion of C. sakazakii to mucin and CaCo-2 cells in all three methods of exclusion/inhibition, competition and displacement. Statistical analysis of the results does not show a significant difference between M17 and LGG. Therefore, the performance of M17 is similar to that of the standard probiotic LGG. ConclusionLactic acid bacteria with acceptable ability to adhere to epithelial cells can be suitable for colonization in the intestine. They can act as a barrier to fight pathogens through various competitive mechanisms, such as co-aggregation with pathogens and adhesion. The M17 strain has an acceptable immune profile and probiotic properties because it shows an acceptable antagonistic activity against C. sakazakii invasion. AcknowledgementThis study was supported by Ferdowsi University of Mashhad (Research affairs) [project No.:46718] and the research infrastructure at the University of Copenhagen.
