Iranian Food Science and Technology Research Journal

Abstract In the Nigerien Sahel, Moringa oleifera processing presents a valuable economic opportunity for local communities; however, product quality and safety are closely linked to the processing methods employed. This study investigated the phytochemical composition and contamination markers of Moringa leaf extracts (MLE) and Moringa seed oil (MSO) using GC–MS analysis. The results demonstrated a significant influence of processing on chemical profiles. Fatty acids dominated the compositions (32.93%). Room-dried MLE was enriched in esters (39.9%) and terpenes (18.84%), while solar-dried samples showed elevated aldehyde content (25.3%), reflecting lipid oxidation. Sun-dried extracts uniquely contained N,N-dimethyltryptamine and phenylquinonine, indicating the presence of photochemically induced metabolites. In MSO, fatty acids were predominant (72.76%), and extraction conditions affected the stability of bioactive compounds. Cold extraction preserved thermolabile molecules such as squalene (0.29%), which were absent from heat-treated samples. Contamination markers were also identified, including di-n-octyl phthalate (1.68%) in room-dried MLE and 2-dimethylaminoethyl methacrylate (2%) in Solar dryer-dried extracts. Industrial contaminants, such as 10-undecenoyl chloride (3.68%) and 13-oxabicyclo[10.1.0]tridecane (5.85%), were detected in the control MSO. Overall, GC–MS profiling revealed that each processing method yields a distinct phytochemical fingerprint with specific nutritional, pharmacological, and safety implications. These findings highlight the need for optimized processing and packaging strategies to enhance the quality and market value of Moringa-based products in the Sahel.

Abstract The current study aimed to optimize pectin extraction from the non-AIS (crude) sample variety of Musa acuminata (Yelakki) peel, which was conducted by applying Response Surface Methodology (RSM), using a citric acid-assisted extraction method. The study was conducted with RSM to systematically evaluate the individual, quadratic, and interactive effects of process variables (Citric acid concentration, extraction time, and temperature) on the pectin yield. It was carried out based on a three-factor design to determine optimal conditions and statistically significant factors. The optimum conditions for extraction were found to be a concentration of 1.5%, an extraction duration of 90 minutes, and a temperature of 61.59°C with a desirability value of 0.616. In these conditions, the yield of pectin of 2.025% was very lower, when compared with banana peel AIS (8-20%). Concentration, extraction time, and temperature showed a statistically significant effect (p < 0.05) on pectin yield. The extracted pectin was categorized as high methoxyl pectin, exhibiting a DE of 53.49%, which is slightly lower than values typically reported for conventional sources. The degree of esterification remains within the acceptable range for HM pectin and contains Methoxyl content of 4.75% and Anhydrouronic acid of 50.45%. Our findings suggest that non-AIS Musa acuminata (Yelakki) peel potentially considered as a low-cost raw material for pectin production. Future studies may focus on enhancing pectin yield by using alternative extraction methods and further refining process parameters through optimization techniques using RSM, ANN or other statistical models.

Abstract The widespread use of food additives worldwide has raised concerns regarding their potential adverse effects. Given the increasing demand for natural antimicrobial compounds, propolis extract can serve as a safer alternative to synthetic preservatives. This study aimed to investigate the effect of ethanolic propolis extract (EPE), a natural antimicrobial agent, on the physicochemical, microbial, and sensory properties of cake. For this purpose, EPE at concentrations of 0.15%, 0.30%, 0.45%, and 0.60% was incorporated into cake batters, and the quality characteristics of the cakes were evaluated. The results indicated that incorporating EPE at levels above 0.30% increased batter density. Additionally, the presence of EPE and its increased concentration resulted in greater batter consistency. The inclusion of EPE in the cake formulation also contributed to moisture retention during baking and storage (two weeks). However, all cake samples exhibited a decline in moisture content over the storage period, with the control sample (without EPE) experiencing the most significant moisture loss. The cakes containing 0.15% and 0.30% EPE demonstrated the highest specific volume and porosity, as well as the lowest firmness (measured two hours after baking) compared to other formulations. Notably, all EPE-containing samples maintained a softer texture than the control throughout storage. The presence of EPE also influenced the crust color of the cakes, as higher EPE concentrations resulted in decreased L* and a* value and an increased b* value, leading to a darker appearance. Sensory evaluation revealed that cakes with 0.15% and 0.30% EPE exhibited similar characteristics in terms of shape, form, hardness, softness, chewability, upper surface properties, and porosity. Although their flavor and aroma scores were deemed acceptable by sensory panelists, they were slightly lower than those of the control sample. Overall, cupcakes containing 0.15% and 0.30% ethanolic propolis extract were identified as the optimal formulations, with 0.30% EPE offering the best balance between antifungal efficacy, physicochemical quality, and sensory acceptability, making it a promising natural preservative for bakery products. Therefore, EPE has the potential to be utilized as a natural additive with antifungal properties in cake formulations.

Abstract The efficiency of an extraction procedure in recovering bioactive phenolic compounds is highly dependent on its mechanism and operating conditions. Polyphenols were extracted from Salvia leriifolia leaves using conventional solvent extraction and also superheated extraction techniques. The faced central composite experimental design of response surface methodology (RSM) applied to evaluate the effects of the solvent ratio, temperature, and time on both the process yield and total phenolic content. Optimization revealed that the modification in the extraction technology greatly affected the procedure. According to the results, the superheated solvent method was significantly more efficient compared to the conventional solvent extraction, and the highest yield of 53.29 % and total phenolic content of 737.21 mg GAE/g E were obtained under the optimal conditions (25.17 % ethanolic solvent at the extraction temperature of 160 °C for 28.97 min). In contrast, the optimization of conventional solvent extraction method revealed a maximum extraction yield and total phenolics of 30.96 % and 693.23 mg GAE/g E, respectively (using 50 % ethanolic solvent at the extraction temperature of 82.57 °C for 103.31 min). This is the first report on optimizing the superheated solvent extraction of phenolic compounds from Salvia leriifolia leaves.

Abstract Siahmazgi cheese ripens through the metabolic activities of the indigenous microbiota present in unpasteurized milk. To ensure its safety, non-thermal processing methods such as ultrasound are required. This study aimed to determine the textural changes and the phylogeny relationships of the microbiome in Siahmazgi cheese affected by ultrasonication, followed by a metabolomics analysis of fatty acids (FAs). Microscopic changes in cheese texture affected by ultrasonication (0, 5, 10 min) were examined through processing of SEM images by ImageJ. Texture profile analysis was also performed using a texture analyzer. Phylogenetic and metabolomics analyses of the microbiome were carried out using Geneious Prime. Correlations between microbes, metabolites, and metabolic pathways using Cytoscape. Phylogenetic analysis showed that the microbiome of cheeses treated with the same sonication exhibited similar genetic heatmaps until the third month, while the non-sonicated sample at the sixth month of ripening displayed the highest biodiversity. Staphylococcus equorum, Acinetobacter johnsonii, Lactobacillus zeae, Macrococcus caseolyticus, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were identified as key contributors to FAs metabolism. Hexadecanoic acid, octadecanoic acid, (9Z,12Z,15Z)-octadecatrienoic acid, and (9Z)-hexadecenoic acid were identified as the main FAs from lipid metabolism, and the biosynthesis of unsaturated FAs. Texture of samples prepared from 5 min-sonication showed the highest pore number (2345) and porosity (0.046352). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness were the lowest in 5-min sonicated samples and the highest in 10-min sonicated samples during ripening. If a porous soft texture in the Siahmazgi cheese is desired, sonication for 5 min is recommended. Additionally, the results of this study provide a comprehensive understanding of the effect of sonication on texture, microbiome, and the prediction of metabolic pathways of FAs in Siahmazgi cheese, which supportthe development of non-thermal technologies for traditional cheeses.

Abstract A high level of polyunsaturated fatty acid (PUFA) in bandeng oil nanoemulsion (BON) makes it risky to be adulterated using low-quality oils such as palm oil (PO).  Authentication of BON is essential to guarantee product quality and safety. Adulterated nanoemulsion is particularly challenging to identify because the surfactant matrix and aqueous phase mask the characteristic odor, color, and specific chemical markers detectable in bulk oils. This research aims to perform the authentication of BON using FTIR spectroscopy combined with chemometrics. Adulteration models were built using palm oil as an adulterant, bandeng oil as a pure component, and nanoemulsion matrix. All samples were analyzed using ATR-FTIR spectroscopy at 4000 – 650 cm^-1 wavenumbers. Chemometrics technique, such as principal component analysis (PCA), partial least squares regression (PLSR), and principal component regression (PCR), was performed to separate and quantify BON from adulterant. PCA successfully separated BON from palm oil (PO) as an adulterant. Therefore, PLSR using normal spectra at wavenumbers 1500 - 650 cm^-1 had the best value based on highest R²_cal value 0.9503; R²_pred value 0.8761; lowest RMSEC 0.145; RMSEP 0.245. It can be concluded that FTIR spectroscopy combined with chemometrics was claimed as rapid, accurate, and suitable for authenticating BON from PO as an adulterant in nanoemulsion form.