The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM)
Mahbobeh
Sarabi-Jamab
Associate Professor, Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
author
Mona
Kaveh
PhD. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
author
Masoomeh
Modarres
Assistant Professor, Department of Biology, Faculty of Basic Science, Farhangian University, Mashhad, Iran
author
text
article
2020
per
In this research, determining the optimal conditions for extraction of Salvia leriifolia leaf by traditional solvent extraction method (with different solvent ratio of water/ethanol 50:50, 60:40 and 70:30 at temperatures of 70, 80 and 90 ºC and time duration of 30, 75 and 120 min) in order to investigate the antimicrobial activity of the extract, using response surface method was carried out. The analysis of variances showed that the effect of all three independent variables on the dependent variables (the diameter of the inhibition zone of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae and Aspergillus niger) was significant (p < /em><0.05). Optimum extraction conditions including temperature of 83.60 ºC, extraction time of 60.92 min and water to ethanol ratio of 59.09 were obtained. Regarding the diameter of the inhibition zone of microorganisms, the highest inhibition zone belonged to Saccharomyces cerevisiae and Staphylococcus aureus.The optimization of extraction method resulted in extracts with the highest antimicrobial activity, especially against yeast and Gram-positive bacteria. In addition, predicting evaluation models provided an effective step in selecting extraction conditions to achieve a combination of antimicrobial properties against each microbial group.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
113
126
https://journals.rifst.ac.ir/article_96120_955135fd177b2355c1990c212456e3dc.pdf
dx.doi.org/10.22101/JRIFST.2019.11.10.e1085
The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period
Masoud
Najaf Najafi
Associate Professor, Khorasan Razavi Agricultural and Resources Research and Education Center, AREEO, Mashhad, Iran
author
Sara
Nemati
Department of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
author
Ali
Mohammadi-Sani
Associate Professor, Department of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
author
Rassoul
Kadkhodaee
Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad, Iran
author
text
article
2020
per
In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal). To this end the effect of various concentrations of surfactant (10, 12.5 and 15%) and different types of carbohysrates (sucrose, sorbitol, and dextran) on the stability of simple emulsion was investigated. The principal component analysis method was used to identify the relationships between the quantitative changes of the active components and quality attributes of the emulsion. Based on the results, day 7 was recognized as a critical point on which dramatic changes in the quality attributes of the emulsion coincided with the loss of saffron active compounds. In other words, physical changes in the stability of emulshion correlated well with the destruction trend of active compounds, although picrocrocin changes were found to be of independents. Also, it was revealed that the incorporation of 1% w/w sorbitol into the aqueous extract of saffron significantly decreased the loss rate of saffron active compounds in the emulsion. In addition, the double emulsion increased the half-life of saffron active compounds during a 14 day storage period. The results showed that double emulsion system was a suitable method for saffron extract, but the qualitative properties of initial emulsion also had a great influence on their stability. Multivariate analysis methods can also be used to clarify the relationships between the qualitative properties of the emulsion and the active compounds entrapped within it.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
127
142
https://journals.rifst.ac.ir/article_102474_3f73016c9ed43f8f951993456d5c5111.pdf
dx.doi.org/10.22101/JRIFST.2020.170801.1063
The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology
Zahra
Zamani
MSc. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
author
Seyed Mohammad Ali
Razavi
Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
author
Mohammad Sadegh
Amiri
Assistant Professor, Department of Biology, Payame Noor University, Tehran, Iran
author
text
article
2020
per
In this study, some geometrical, gravimetrical and frictional properties of nettle seed were evaluated for the first time. The length, width and thickness of seeds were 2.49, 1.98 and 0.78 mm, and the average arithmatic diameter, average geometric diameter, sphericity and surface area of nettle seeds were, respectively, 1.75, 1.29 mm, 0.52 and 5.31 mm2. The true density, bulk density and porosity of nettle seeds were 1168.12, 457.19 kg/m3 and 60.86%, respectively, and the static friction coefficient on the plywood surface, glass, rubber, fiberglass and galvanized iron were 0.28, 0.21, 0.34, 0.22 and 0.27, respectively. Then, using the response surface method, the optimal conditions for extracting nettle mucilage as a new source of hydrocolloids were determined by achieving maximum seed surface ratio, extraction yield, and viscosity. Face central composite design analysis of the effect of three independent variables, including soaking temperature (25-60 °C), soaking time (0.5-4 h) and water to seed ratio (1:20-1:60), was studied. The ANOVA results showed that the quadratic polynomial model was the best model for interpreting the behavior of the three responses. Statistical analysis of the data showed that extraction yield and viscosity were significantly affected by all independent variables (p < /em><0.05), while the effect of temperature on seeds surface ratio was not significant (p < /em>>0.05). Based on the numerical optimization method, optimized conditions for extraction of nettle seed gum were determined in terms of soaking temperature of 59 °C, soaking time of 3.4h (204 min) and water to seed ratio of 1:40. Under the optimum conditions, the seeds surface ratio, extraction yield and viscosity values were obtained as 2.39, 9.70% and 6.25 mPa/s, respectively. The results of this study are of practical value for designing post-harvesting and processing equipments for nettle seeds as well as extracting mucilage from the seeds.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
143
160
https://journals.rifst.ac.ir/article_102678_0635f12c32f5215007e2560bdfbead5d.pdf
dx.doi.org/10.22101/JRIFST.2020.194091.1102
The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production
Fariba
Mohamadi Alasti
PhD. Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
author
Narmela
Asefi
Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
author
Ramin
Maleki
Assistant Professor, Research Department of Chromatography, Iranian Academic Center for Education, Culture & Research (ACECR), Urmia Branch, Urmia, Iran
author
Seiied Sadegh
Seiiedlou Heris
Associate Professor, Department of Biosystems Engineering, Tabriz University, Tabriz, Iran
author
text
article
2020
per
Cocoa powder and chocolate are one of the most popular ingredients used in food products. The flavor of these products plays an important role in the consumer's popularity and acceptance. Pyrazines are one of the main constituents of the heterocyclic group of volatiles and key components of odor in cocoa flavor. In order to evaluate the effect of the process of cocoa powder production on the composition of desirable fragrances, the stages of cocoa powder production line were sampled from Cameroon seeds and the samples were analyzed and analyzed by gas chromatography-mass spectrometry. The results showed that the alkalization stage is one of the important and effective steps on the flavor of cocoa powder. Therefore, the effect of three types of alkali (NaOH, K2CO3 and NH4HCO3) was investigated at different concentrations. The data indicated that the polyphenolac and alkylpyrazines amounts significantly changed. Non-alkaline powder had higher polyphenol and tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratios than alkaline cocoa powder. In addition, in alkaline cocoa samples, the amounts of polyphenol and alkylpyrazine decreased with increasing alkali concentration. At the same concentration, alkalization with a NaOH solution produced a higher polyphenol content and TMP/TrMP ratio, but lower alkylpyrazine value than that with a K2CO3 solution. Light alkalization cocoa powder with K2CO3 solution (pH 6.89) produced the highest amount of alkylpyrazine.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
161
174
https://journals.rifst.ac.ir/article_108182_3642685ae287abc9d8b175eed807d89d.pdf
dx.doi.org/10.22101/JRIFST.2020.212043.1133
The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet
Hojat
Mirsadeghi
PhD. Graduated, Department of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Alireza
Alishahi
Associate Professor, Department of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Mahdi
Ojagh
Associate Professor, Department of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Parastoo
Pourashouri
Associate Professor, Department of Seafood Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2020
per
The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-soluble chitosan and 1% oligosaccharide chitosan on days 0, 8 and 16 was used to determine the proximate composition, pH, PV, TBA, TVN and the total TVC microbial load in the Huso huso. The sample containing 1% acid-soluble chitosan showed the least change and the differences among treatment were significant (p < /em>≤0.05). Also, in evaluating the heterocyclic amines (HAAs) in cooked samples , HAAs and cooking loss changes in all treatments increased during cooking at 0, 8, and 16 days after refrigerated storage (p < /em>≤0.05). The fried samples with 1% oligosaccharide and acid soluble chitosan had the least amount of HAAs and cooking loss. The results of this study showed that chitosan 1% could prevent corruption in the fish fillet during storage in the refrigerator and could prevent the production of harmful and mutagenic compounds during cooking.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
175
188
https://journals.rifst.ac.ir/article_110846_c6bb74b26b387d1ba4878137b8f659f7.pdf
dx.doi.org/10.22101/JRIFST.2020.191025.1097
Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan
Zeynab
Pourdavoud
M.Sc. Graduated, Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
Hajar
Abbasi
Associated Professor, Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
text
article
2020
per
This study aimed to optimize organogel production parameters using different amounts of beeswax and mono-di-glyceride and its application in Sohan formulation. Organogel production was performed with different levels of wax (0, 1.67, 5, 8.33 and 10%) and mono-di-glyceride (0, 1.67, 5, 8.33 and 10%). The numerical optimization of the process variables based on maximum organogel firmness, melting point, viscosity of Sohan dough and the lowest amount of released oil from Sohan were determined using the response surface methodology (RSM). Increasing the use of wax and mono-di-glyceride increased the organogel firmness and the viscosity of Sohan dough. On the other hand, increased use of wax and mono-di-glyceride significantly (p < /em><0.05) reduced the amount of oil released from Sohan. The optimum conditions for the organogel production to the preparation of Sohan with desirable physical and chemical quality were 8.82% mono-glyceride and 7.03% wax. The comparison of the predicted sample with the experimental sample showed that there was no significant difference (p < /em><0.05) between the predicted and experimental samples, which indicates the proper fit of the predicted model for Sohan production based on organogel. The comparison of Sohan quality characteristics with the control sample showed that antioxidant activity, moisture content and sensory properties of Sohan samples prepared with optimal organogelol formulation were better than control samples and its ash and oil released was less than the control sample. Therefore, it is possible to replace suitable organogel with fat at optimum levels in the formulation of products such as Sohan without disruptive effect on the quality characteristics of the product.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
189
202
https://journals.rifst.ac.ir/article_109354_d96105a6cdecabe788209fb2b15aed74.pdf
dx.doi.org/10.22101/JRIFST.2020.191765.1098
The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage
Atoosa
Mogharabi
M.Sc. Graduated, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
Nafiseh
Zamindar
Associate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
Elham
Khosravi
Instructor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
Zahra
Ghorbani
M.Sc. Graduated, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
author
text
article
2020
per
Reduction of food waste is the top priority for the food industry. The purpose of this study was to evaluate the effect of oliveria decumbens essential oils (EOs) and chitosan on physicochemical and microbial characteristics of grated carrots during storage. Grated carrots (control and coated) weighed and packed in polypropylene packages under the modified atmosphere and stored at 4 °C for 12 days. Color, acid ascorbic and TSS, acidity, pH, CO2 (in 3 replications) and the total counts, mold, yeast (in 2 replications) were determined in a factorial experiment using a completely randomized design. The treatments included: control, 1.5% chitosan, 150 µL oliveria decumbens (EOs), 250 µL oliveria decumbens, 1.5% chitosan and 150 µL oliveria decumbens (EOs), 1.5% chitosan and 250 µL oliveria decumbens (EOs). Experiments were performed on days 1, 3, 6, 9 and 12. The results showed the level of acidity, carotenoid and acid ascorbic, the amount of L* and sensory (color, quality, flavor, odor) scores reduced during the time. By contrast, the level of pH, weight loss, the amount of a*, b*, CO2 and TSS increased. The level of total counts increased (p < /em><0.05) but no evidence of yeast and mold growth was observed. Therefore, oliveria decumbens essential oil and chitosan had a significant effect on improving the properties of grated carrots under modified atmosphere during cold storage.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
203
220
https://journals.rifst.ac.ir/article_110881_e02d793a7a0062b2f36ed470421d6a92.pdf
dx.doi.org/10.22101/JRIFST.2020.209697.1127
The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage
Kazem
Alirezalu
Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
author
Javad
Hesari
Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Maghsoud
Besharati
Assistant Professor, Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
author
Milad
Yaghoubi
MSc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Zabihollah
Nemati
Associate Professor, Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
author
Haidar
Malayeri
PhD. Graduated, Quality Control Manager of Meat and Dairy Industry, Iran Standard Ogrnization, Tabriz, Iran
author
text
article
2020
per
The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite free frankfurter sausages in three treatments containing 500 ppm plant extract + 200 ppm of nisin, 500 ppm plant extract + 200 ppm nisin nanoparticles with control sample (120 ppm sodium nitrite) were produced, then packaged in polyethylene bags in vacuum condition and physicochemical, quality, microbiological and sensory properties were evaluated during 45 days of storage. The results showed that the use of nisin and nisin nanoparticles had no significant effect (p < /em>>0.05) on moisture, fat, protein and ash content. Nisin nanoparticles, due to the presence of chitosan in the capsule structure, prevented the lipid oxidation and the sausages containing these compounds had the lowest TBARS at the end of the storage. Total viable count, molds and yeasts counts increased significantly (p < /em><0.05) during storage. At the end of 45 days, sausages containing sodium nitrite and nisin nanoparticles had the lowest total viable bacterial and molds and yeasts counts, respectively. The count of Staphylococcus aureus (2.5 Log CFU/g) and Escherichia coli (2 Log CFU/g) decreased significantly during storage (p < /em><0.05). It was found that sausage containing nisin nanoparticles had high sensory scores compared to other treatments. The results showed that the use of 200 ppm nisin nanoparticles in combination with 500 ppm of mixed extracts could be a novel step in the production of nitrite free frankfurter sausage with good quality characteristics and extended shelf life.
Research and Innovation in Food Science and Technology
Research Institute of Food Science and Technology
2252-0937
9
v.
2
no.
2020
221
236
https://journals.rifst.ac.ir/article_110644_06ed07ae4e5c738bd9439f6b0fe6098b.pdf
dx.doi.org/10.22101/JRIFST.2020.195438.1108