Food Packaging
Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam
Abstract
The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis ...
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The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis cinerea in the presence of one and dual sulfur dioxide releasing sheets (contain of 30% and 50% metabisulfit salts, respectively) on the acetate cellulose bed was investigated. After 15 days storage (9 days in cold store and 7 days in ambient temperature), the least bursting and crushing (4.5%) was obtained in the presence of single-stage sheets that were placed on the surface and bottom of the packages. Also, in ninth day, mold was not observed in the 60% of packages in the presence of sulfur dioxide releasing sheets. On the 15th day, the amount of total sugar, acidity, firmness, residual sulfur, and soluble solids in packaged kiwis in the presence of two dual releasing sheets placed on the surface and bottom of packages, respectively 9.9 g / 100 g, 09 1.1%, 4.75 N, 0.24 mg / g and 12.21%. In general, it can be said that sulfur dioxide releasing sheets have an effective function on cold storage in increasing the shelf life of fruits, especially fruits that are attacked by gray mold.
Food Technology - Drinks
Azar Sepahi; Elham Mahdian; Esmaeil Ataye Salehi; Ali Mohamadi Sani
Abstract
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. For this purpose, the bean seeds were washed ...
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In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. For this purpose, the bean seeds were washed and soaked and germination operations were performed. Germinated bean was dried in an oven at 55±5° C to 8% humidity. Germinated and non-germinated seeds were roasted and ground in an oven at 130 ° C for 5 minutes and then sifted and 6 g was added to herbal drinks of soy milk, almond milk and coconut milk. Finally, the drinks in terms of chemically properties (acidity, pH, antioxidant capacity) Antioxidant capacity, sugar, rheological properties and sensory acceptance were evaluated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.
Food Nanotechnology
Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani
Abstract
In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 ...
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In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 days of storage. Also, cinnamaldehyde release was investigated under simulated mouth conditions including temperature, saliva composition, and shear stress, using SPME-GC-MS, which was followed by analytical modeling. Among analytical kinetic models, zero-degree, Korsmeyer-Peppas, and Makoid-Banakar models during in-mouth release, and Korsmeyer-Peppas model during storage had the greatest agreements with release profiles. Using the results a 2 phase constant source reservoir model was simulated and solved using Comsol Multiphysics 5.6. Mesh independence analysis and low RMSE alongside high R2 indicated the model’s success in predicting the release of cinnamaldehyde in simulated mouth conditions. Investigating the role of physiological factors and microcapsules properties revealed that interpersonal differences play a more important role in determining the release behavior of cinnamaldehyde from high amylose starch capsules. Model parameters were also optimized using the SNOPT algorithm.
Food Nanotechnology
Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee
Abstract
In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey ...
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In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey protein with iota carrageenan (0, 0.2 & 0.4 wt%) on emulsion properties, hydrogel particles and release of alpha tocopherol. The results showed that the introduction of iota carrageenan in the formulation increased the apparent viscosity of the simple emulsions, droplet size increased from 2.69 μm in emulsions containing whey protein alone to 2.95 & 2.71 μm in emulsions containing 0.2 & 4 μg. 0.0% of iota carrageenan. Replacing 0.2% & 0.4% of iota carrageenan reduced the zeta potential from -43.93 mV to -46.46 & -46.68 mV, respectively. The introduction of iota carrageenan in the formulation also reduced the particle size and reduced the encapsulation efficiency of alpha tocopherol in hydrogel emulsion particles. Addition of iota carrageenan to the formulation of hydrogel particles reduces the release rate of alpha tocopherol in simulated gastric fluid from 30.36% in particles containing whey protein alone to 28.90% & 28.22% in particles containing 0.2% & 0.4% of iota carrageenan, respectively. The results of this study showed that replacing part of the whey protein with iota carrageenan improved the release and delivery of the lipophilic bioactive compound to the intestine in hydrogel emulsion particles.
Food Industry Engineering - Modeling
Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh
Abstract
The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. ...
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The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. In this research, identification of some qualitative characteristics of Mazafati dates and its classification into four categories (grades 1, 2, 3, and 4) has been done according to the opinions extracted from experts Support vector machine (SVM) is used to compare the quality of dates and mobile image processing application in Matlab environment.Support Vector Machine (SVM) has been used between the quality of the dates and the mobile image processing in the Matlab environment. The results of linear, quadratic, cubic, and medium Gaussian SVMs are 100% accurate, meaning that the classification has been successful. The ROC curve provides a positive classification rate versus a false positive rate for selecting classification training. A grade 1 positive rate of 0.97 indicates that the current classifier allocates 97% of the observations correctly to the positive class (primarily rank). In order to make the final verification, the Kappa coefficient has been used. All Kappa values are greater than 0.6 and have sufficient stability. Also, the highest Kappa coefficient is related to the cubic method by more than 0.8 and the lowest is related to fine Gaussian with a value of 0.76. Due to the accuracy and precision of implementation with SVM, this method with high efficiency is capable of grading dates.
Food Industry Engineering - Modeling
Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad
Abstract
Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships ...
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Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships governing the phenomenon. Dimensionless numbers and parameters can be obtained that play a role in determining the governing equations of a phenomenon. Dimensional analysis is a simple but powerful tool in engineering that enables rapid analysis of physical systems, making it easier to analyze complex problems, and significantly reducing the number of experiments. As mentioned, the most important reason for using dimensional analysis is reduce the number of experiments. In this research, for the first time, the dimensional analysis method is used to obtain the dimensionless numbers governing the hydrostatic high pressure process. In the next step, using Buckingham theory, dimensionless numbers governing the high pressure process are obtained. The measured quantities obtained from high pressure, frequency scanning and shear strain tests are then categorized in the form of dimensionless numbers obtained in advance and the behavior of the test substance (millet starch) is investigated. As a result, using dimensionless numbers, in addition to determining the relationship between variables and their degree of importance to each other, some behavioral properties of materials are also shown in the form of dimensionless graphs. In the high pressure test, the test material is subjected to a hydrostatic pressure of between 200 and 600 MPa for a period of 30 minutes.
Food Hydrocolloids
Mohsen Sahbaei Ejlali; S.M.A. Razavi
Abstract
In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5, 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential, viscometery, FTIR) and morphological (SEM) properties. Maximum ...
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In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5, 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential, viscometery, FTIR) and morphological (SEM) properties. Maximum zeta potential was observed at 2:1 biopolymers ratio and pH 3. With increasing pH and decreasing ratio of WPC: OSAS, zeta potential value was decreased. At ratio 1:2 and pH 6 minimum zeta potential was gained. Minimum particles size was observed at ratio 1:2 and pH 6 (0.819µm) in which with decreasing pH to 4 and increasing ratio up to 2:1, it was maximized (2.260). Turbidity results was in accordance with particles size measurements and maximum and minimum results was observed at the same points. At ratio 1:2 and pH 4, maximum viscosity was observed (1.301mPa.s). Reducing the ratio and increasing pH led to minimum viscosity at pH 6 and ratio 2:1 (1.147mPa.s). In all measured characters, there was significant difference between control (WPC) and complex samples. FTIR study revealed that by complexation between WPC and OSAS, amid II peak was weakened and carboxylated and OSA group's peak were removed. SEM images showed that with formation of electrostatic complex, spherical structures of WPC and OSAS have been changed to porous network and sheet structures.
Safety and Quality Control of Food
Nalanda Revu; Subhadip Chakraborty; Gita Surisetty
Abstract
Introduction: Flavonoids are naturally occurring plant molecules. Fisetin is a bioactive polyphenolic flavanol molecule found in fruits and vegetables with potential pharmacological activities. This study was designed to validate a simple method for the estimation of fisetin in the strawberry extract ...
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Introduction: Flavonoids are naturally occurring plant molecules. Fisetin is a bioactive polyphenolic flavanol molecule found in fruits and vegetables with potential pharmacological activities. This study was designed to validate a simple method for the estimation of fisetin in the strawberry extract by spectrophotometry.
Objective: Validation of UV-Visible spectrophotometric method for estimation of fisetin.
Methodology: Isolation of fisetin done by the powder of Fragaria ananassa with chloroform. The wet granulation method was formulated for the tablet by incorporating pure fisetin as a biomarker and isolated separately. Spectrophotometric detection was carried out at an absorption maximum of 362 nm using methanol as solvent. The method was validated for linearity, accuracy, and precision.
Results
The drug, fisetin obeys the Beer-Lambert’s law in the concentration range of 1-8 µg/mL and was found to be linear with a correlation coefficient of 0.9927, and the regression equation was found to be Y= 0.1015x-0.043. Found the percentage relative standard deviation among all the responses was less than 2% indicating the precision of the method. The percentage recovery of fisetin was found to be in the range of 96.61-101.63 %.
Conclusion and highlights
The present study was statistically confirmed. Therefore, the proposed approach can be used to measure the active marker compound in the crude drug accurately. The study allows the optimization of a precise method for the determination of the fisetin in the fruit of fragaria ananassa, which can be used to support the quality assessment of this herbal material.
Food Industry Engineering - Modeling
Mohsen Mokhtarian; Fatemeh Koushki; Behrooz Jannat
Abstract
Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect ...
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Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect of edible coating types (I: control, II: Shiraz gum & III: Shiraz gum containing 1000 ppm Mentha piperita L. essential oil) and storage times (1, 8 and 16 days) on the auto-oxidation kinetics of vitamin C and its inhibitory role on inhibition of bacterial/fungal growth of Cucumis sativus at +4 °C, was evaluated. The results indicated that the variation rate of Cucumis sativus vitamin C degradation during storage period follows the zero-order kinetic reaction (the highest ratio). The lowest growth rate of mesophilic bacteria (6.95), mold (3.21) and yeast (6.04) of Cucumis sativus in (log10 CFU/g) observed after 16 days of storage in sample (III) that corresponding to the lowest rate of vitamin C degradation. The half-time values (t1/2) of vitamin C degradation rate showed that, the best shelf-life of Cucumis sativus (in the studied conditions) was ~10 days, aiming to maintain the most nutritional properties. Generally, the findings of present research can be useful for monitoring the shelf life of Cucumis sativus kept in cold stowage.
Food Technology - Meat, Chicken, Fish and Their Products
KUMARAKURU K; VASANTHAKUMARI PAARREE; SUNDAR K; JAVITH HUSSAIN A
Abstract
Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro ...
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Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro antioxidant activity of Labeo bata. All these processing methods reduced the water content and improved the quantity of major nutrients. Foremost changes were obtained in the FT-IR spectra of processed fillets with respect to the intensity and shifting of major bands in specific regions. Amino acids, fatty acid profile and mineral content values were also varied significantly (P<0.05) upon processing. Physico-chemical characteristics including cooking loss, water activity, color, and pH of both raw and cooked Indian mackerel differed significantly (P<0.05). In-vitro antioxidant activity was analyzed using the QUENCHER procedure. The DPPH and ABTS scavenging capacity of cooked fillets ranged from 14.8 to 28.0 and from 19.3 to 34.5 mmol Trolox Eq./kg.fish dry basis, respectively.
Safety and Quality Control of Food
SARA BALVAYE; RAZIEH PARTOVI; behrokh marzban; Shohre Alian Samakkhah
Abstract
Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty ...
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Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty acid profile of breast meat of day-old broilers. 20 one-day-old fertilized eggs were randomly divided into two groups of 10; one control and one FSO (flaxseed oil) which received 100 μL of flaxseed oil by injection into the allantoic sac. The amounts of fat, vitamin E, total phenol, carotenoid, TBARS (thiobarbituric acid reactive substances) value, color, texture and fatty acid profile of the chicken breast meat were measured. In ovo injection of flaxseed oil significantly increased the fat content. The mean amounts of vitamin E in control and FSO were 0.54 and 0.71 mg/100g, respectively (P<0.05). Carotenoid content, redness and yellowness of the broilers breast meat in FSO increased in comparison to control, while TBARS value and lightness index decreased insignificantly. FSO showed lower saturated fatty acids and higher unsaturated, monounsaturated, polyunsaturated, unsaturated/saturated and n-3 fatty acids, but these differences were not significant. Based on the results of this study, in ovo injection of flaxseed oil improved oxidative stability of day-old broiler breast meat through increasing vitamin E content.
Food Biotechnology
Ramesh Subramani; Charumathi Pushparaj; ARCHANA GANESAN
Abstract
The biopolymer has become essential component in the recent years to overcome the environmental issues raised from the synthetic polymer. In this aspect we attempt to make such valuable and economical important biopolymer from the natural sources such as Abelmoscus esculentus and Gracilaria corticata ...
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The biopolymer has become essential component in the recent years to overcome the environmental issues raised from the synthetic polymer. In this aspect we attempt to make such valuable and economical important biopolymer from the natural sources such as Abelmoscus esculentus and Gracilaria corticata in an eco friendly approach with thermally stable biopolymer. Thermal analysis of Okra and Gracilaria corticata mucilage polysaccharide has been carried out to ascertain their thermal degradation behavior and thermal stability. Thermal analysis of Okra and Gracilaria corticata mucilage polysaccharide weighed in the range of 5-10mg was carried out with TGA (Thermal Gravimetric Analyzer) and DSC (Differential Scanning Calorimeter). Activation energy of the biopolymers for degradation studies was predicted and compared with Ozawa-Flynn-Wall (O-F-W). The activation energy obtained showed high R-square value of 0.9999, 0.9951, 0.9997 for Okra and 0.9992, 0.9998, 0.9999 for Gracilaria corticata. The results obtained in this study established the thermal characteristics of Okra and Gracilaria corticata mucilage polysaccharide and suggest their potential application in the food, cosmetic and pharmaceutical sectors.
Food Biotechnology
Ameer Salem El-Esawi; Zeina Taleb Al-Salami; Salah Mahdi Al-Jannah; Khawlah Abdallah Salman
Abstract
The present study was performed to assess the presence of Enterobacteriaceae in raw meat in Iraq using cultivation and the VITEK®2 compact system. A total of 20 chicken raw meat samples were randomly purchased from butchers and local meat retailers located in Najaf, Iraq. Five bacterial isolates ...
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The present study was performed to assess the presence of Enterobacteriaceae in raw meat in Iraq using cultivation and the VITEK®2 compact system. A total of 20 chicken raw meat samples were randomly purchased from butchers and local meat retailers located in Najaf, Iraq. Five bacterial isolates were recovered from these samples. Proteus mirables (70%) was found to be the most abundant, followed by Enterobacter cloacae complex (15%), Pseudomonas aeruginosa and Salmonella enterica subsp diarizonae (10%), and Enterobacter aerogenes (5%). It is worth noting that the presence of Salmonella enterica ssp diarizonae in local chicken meat represents the first record of such an isolate in Iraq. Moreover, the presence of several Enterobacteriaceae in locally produced retail raw chicken meat raises concerns about the possibility of cross-contamination with other food items. also enhances the danger of human infection from eating raw or undercooked meat. To lessen the danger of infection, veterinarians and public health authorities must coordinate and take synchronized action.
Food Technology - Nutrition Products
Annis Catur Adi; Heni Rachmawati; Emyr Reisha Ishaura; Farapti Farapti; Wizara Salisa; Mohammad Fahmi Rasyidi; Nuthathai Sutthiwong
Abstract
Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this ...
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Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this study was to analyze preference acceptance of and nutrition values in pastilles. This work applied a randomized experimental study design. Organoleptic properties with the hedonic tests were conducted using Friedman and Wilcoxon signed-rank tests. Results showed that formula F1 (pastilles with sago flour and mint essence) was the most preferred level ingredient for the pastilles with the highest average score is 3.57. The content of sago powder and mint essence significantly affected the smell and taste of the pastilles (P<0.05). The addition of mint essence has been shown to increase the acceptance of fermented garlic pastilles with an above 40 % score. Pastilles made from fermented garlic also offered enough nutrients and bioactive compounds. The conclusion of this study shows that pastilles with FG can be well received by respondents and have been tested to have bioactive content
Food Biophysics
Tri Agus Siswoyo; Tri Ardyati; Keizo Hosokawa; Akihiro Ohara
Abstract
The fermentation effects of melinjo (Gnetum gnemon) seed flour on the physicochemical and retrogradation properties were investigated. Fermented melinjo seed flour (FMF) was prepared using a Lactobacillus fermentum. The DSC and RVA were used to evaluate the properties of the samples. The results indicated ...
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The fermentation effects of melinjo (Gnetum gnemon) seed flour on the physicochemical and retrogradation properties were investigated. Fermented melinjo seed flour (FMF) was prepared using a Lactobacillus fermentum. The DSC and RVA were used to evaluate the properties of the samples. The results indicated that FMF had a higher significant (p<0.05) value for gelatinization temperature and enthalpy but lower values in the starch-lipid temperature, enthalpy, and viscosity peak than the unfermented sample (UMF). X-ray diffraction demonstrated that fermentation resulted had little effect and the crystalline pattern cannot be changed (type A), but it was shown that a crystalline region ratio to region amorphous increased from 30.9 to 36.66%. The FTIR spectra showed that FMF and UMF were identical. Furthermore, the observation of the FMF using a SEM showed that starch granules had slight superficial corrosion, but UMF has a smooth outer surface. The retrogradation rate (k) of UMF was slowed (0.63 day-1) when compared with the FMF (0.68 day-1). Thus, fermentation may alter starch amorphous region and chemical components, eventually transforming the physicochemical and retrogradation characteristics of melinjo seed flour.
Food Packaging
Mostafa Shahidi Noghabi; Sokoofeh Heydari; Mohammad Reza Abdollahi Moghaddam
Abstract
Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of psyllium seed hydrocolloid (PH), the aim of this study ...
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Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of psyllium seed hydrocolloid (PH), the aim of this study was to evaluate the possibility of antimicrobial biodegradable edible film production using PH, glycerol (as plasticizer), nisin and EDTA (as antimicrobial). The films were prepared with different levels of nisin (0, 5000 and 10000 IU/g) and EDTA (0, 15 and 30 wt%). The diameter of the inhibition zones against pathogenic bacteria on medium surface were considered as a measure of film antimicrobial activity. The results showed that films containing nisin and EDTA significantly prevent the activity of Staphylococcus aureus (as a Gram-positive bacteria) and Salmonella typhimurium (as a Gram-negative bacteria). With increasing concentration of nisin and EDTA the inhibitory power of film against bacteria increased. Maximum inhibition was observed at 3416.03 IU/g concentration of nisin and highest concentration of EDTA (30%). At the optimal point, the inhibited zone for Staphylococcus aureus and Salmonella typhimurium was 2.02±0.2 and 2.2±0.3cm respectively. Physical and mechanical properties of the optimal film were measured and reported. According to results of this study, These novel biodegradable antimicrobial films could be suggest as meat product packaging.
Food Chemistry
alireza sadeghi mahoonak; Isan Izanloo
Abstract
Food-derived bioactive peptides, can play an important role in oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. The aim of this study was to investigate the effect of hydrolysis time and ultrasonic pretreatment on enzymatic ...
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Food-derived bioactive peptides, can play an important role in oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. The aim of this study was to investigate the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom protein by pancreatin enzyme to produce peptides with high antioxidant capacity. In this research first edible mushrooms was turned into powder and then hydrolysed during 30-210 minutes with enzyme to substrate ratio of 1% and at temperature of 40 °C without pretreatment, and with pretreatment by 80 and 40% ultrasound power. Increasing the power of ultrasonic treatment increased the DPPH free radical scavenging activity and total antioxidant capacity at shorter hydrolysis time. The highest DPPH free radical scavenging activity in untreated and treated samples with 40% and 80% ultrasound power were 39.96, 42.91 and 47.76, respectively. The highest total antioxidant capacity for in untreated and treated samples with 40% and 80% ultrasound power was 1.64, 1.73 and 1.98 (absorption at 695 nm), respectively. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40% and 80% ultrasound power were 2.61, 2.84 and 2.90 (absorption at 700 nm), respectively. These results showed that pre-treated samples with 80% ultrasound compared to samples without pretreatment and pre-treated with 40% ultrasound had the highest antioxidant properties. Therefore, the use of high power ultrasonic pretreatment shortens the hydrolysis time to achieve peptides with higher antioxidant capacity.
Food Technology - Nutrition Products
Samin Iravani; Mahshid Jahadi; Moloud Norani
Abstract
Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultrasound-vacuum bath and a water bath-vacuum (50 and 70°C) ...
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Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultrasound-vacuum bath and a water bath-vacuum (50 and 70°C) until reaching 50% humidity were used as a pre-treatment, then dried using microwave (360 w). The diffusion coefficient of hot green pepper slices was calculated using the Fick diffusion model. Applying ultrasound-vacuum pretreatment caused a decrease of the drying time, and increased the diffusion coefficient and drying speed of the product in the microwave sample compared to other samples significantly (P<0.05). Ultrasonic pretreatment significantly reduced changes in the percentage of size change and browning index and increased the rehydration ratio of the sample significantly (P<0.05). In general, applying ultrasonic as a pre-treatment helps to dry green pepper in microwave conditions and increases the speed of drying in microwave and better maintaining the physical characteristics of the product. Finally, the use of ultrasonic can be a perspective to produce a product with better quality and appearance characteristics and more marketability.
Food Biotechnology
Abolfazl pahlevanloo; Mahbobeh Sarabi jamab; MONA KAVEH; Seyed Mahdi Ziaratnia
Abstract
The β-Glucans are exceptionally important polysaccharide compounds in the cell wall of a higher plants, fungi and bacteria. Due to existence functional types of bioactive β-glucans, fungi are one of the foremost important sources of β-glucans. In the present study, Pleurotus ostreatus ...
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The β-Glucans are exceptionally important polysaccharide compounds in the cell wall of a higher plants, fungi and bacteria. Due to existence functional types of bioactive β-glucans, fungi are one of the foremost important sources of β-glucans. In the present study, Pleurotus ostreatus was considered as a source of β-glucan production which in addition to evaluating the effect of the stirring method during mass production. Also the effect of the types of 4 carbon sources namely; xylose, glucose, maltose and lactose (at 3 levels) and 4 different sources of nitrogen including; Malt extract, yeast extract, peptone and rice bran extract (at 1 level) were investigated. The efficiency of the process was calculated by measuring the amount of produced dry mycelium per unit volume. According to the results continuous stirring at a speed of 220 rpm per minute increased the mycelium production and the highest amounts of produced biomass were obtained in the presence of maltose as a carbon source and malt extract and rice bran extract as nitrogen sources. β-glucan extraction was also evaluated by acid and acid-alkaline methods that extraction by acid-alkali method showed a statistically significant difference of about 94% compared to β-glucan extraction by acid method (P<0.05). At glance the importance of aeration, the type of carbon and nitrogen sources used and the extraction method in achieving economic amounts of β-glucan were profed. Also, the use of right solvents in both acidic and basic pH can obtain β-glucans with high purity for use in pharmaceutical products.
Safety and Quality Control of Food
laleh roomiani; sahar esmipour Norabadi
Abstract
In the present study, the effect of the lemon essential oil nanoliposome (Citrus latifolia) and gelatin on microbial, chemical and sensory characteristics of silver carp surime for 15 days in 4°C was assessed. The investigated treatments include surimi containing lemon essential oil nanoliposome ...
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In the present study, the effect of the lemon essential oil nanoliposome (Citrus latifolia) and gelatin on microbial, chemical and sensory characteristics of silver carp surime for 15 days in 4°C was assessed. The investigated treatments include surimi containing lemon essential oil nanoliposome without gelatin (1), lemon essential oil nanoliposome and 3% gelatin (2), lemon essential oil nanoliposome and 4% gelatin (3) and lemon essential oil nanoliposome and 5% gelatin (4) was evaluated . The results showed that in the analysis of lemon essential oil, limonene was the dominant compound with 38.7%. Treatments of surimi containing lemon essential oil nanoliposome in combination with gelatin compared to treatment 1 caused a significant reduction of peroxide (PV), volatile nitrogenous bases (TVB-N), thiobarbituric acid (TBA) and free fatty acids (FFA) (P> 0.05). The count of total aerobic bacteria in the gelatin-free treatment reached 7.04 Log CFU/100g on the twelfth day, which exceeded the allowed limit, but in the gelatin-containing treatments, it reached 6.76 Log CFU/100g on the twelfth day (6.46-6.76 CFU/ 100g) was within the permissible limit. Regarding the sensory parameters, the trend of decreasing quality with increasing storage time was visible in all 4 treatments, but the parameters of color, smell and taste of lemon essential oil nanoliposome with gelatin did not differ significantly from each other (P< 0.05). The results showed that surimi treatment containing lemon essential oil nanoliposome along with 5% gelatin increased the shelf life of surimi for six days compared to lemon essential oil nanoliposome treatment without gelatin.
Food Technology - Meat, Chicken, Fish and Their Products
Mehrnoush Borhani Esfahani; Mohammad Goli; Majid Toghyani
Abstract
Egg plays an important role in the food processing due to the high nutritional value,
functional properties and participation in nonenzymatic browning reactions to enhance the aroma
and taste of the products. In this study, the effect of ultrasound power (0, 100, 200, 300, and 400 kW) on physicochemical ...
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Egg plays an important role in the food processing due to the high nutritional value,
functional properties and participation in nonenzymatic browning reactions to enhance the aroma
and taste of the products. In this study, the effect of ultrasound power (0, 100, 200, 300, and 400 kW) on physicochemical and functional properties such as solubility, foaming properties, emulsifying properties, water and oil absorption capacity, viscosity, and particle size of freeze dried egg white powder was investigated in a completely randomized design with a 95% confidence level. The results showed that the foaming capacity of egg white powder ultrasonicated with the power of 300 and 400 kW was increased compared to the control. The emulsifying activity and foam stability of the egg white powder ultrasonicated did not change compared to the control. Ultrasound and increasing its power had no significant effect on the solubility and viscosity of egg white powder. Egg white powder particle size was reduced at higher ultrasound powers (400 kW). The highest water absorption capacity and the lowest oil absorption capacity were related to egg white powder ultrasonicated with a power of 100 kW. Overall, the use of ultrasound was effective in improving the functional properties of egg white powder. In general, the application of high power ultrasound (300 and 400 kW) increased the ability to produce foam. Increasing the ultrasound power from 100 to 400 kW caused a significant reduction in the size of egg white powder particles.
Milk Products and Dairy Industries
Azadeh Ranjbar Nedamani
Abstract
In this study, a surface discharge plasma system including a cylindrical system was used for the treatment of milk in bottle. Electric discharge was performed to the electrode with the studied frequency and voltage. To optimization the process, the Design Expert software and optimal factorial design ...
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In this study, a surface discharge plasma system including a cylindrical system was used for the treatment of milk in bottle. Electric discharge was performed to the electrode with the studied frequency and voltage. To optimization the process, the Design Expert software and optimal factorial design were used. The destruction time of Bacillus cereus, Bacillus Coagulans, Bacillus stearothermophilus, and Clostridium botulinum microorganisms, nutritional compounds or the occurrence of chemical reactions, and the time of inactivation of catalase, alkaline phosphatase, lipase, peroxidase, and protease enzymes, bovine serum albumin, immunoglobulins, alpha lactalbumin, beta lactalbumin, lysine and thiamine were also considered as answers in the Design Expert. The simulation was performed by COMSOL a3.5 software for a two-dimensional geometry. Among the four studied bacteria, Bacillus stearothermophilus had the highest resistance to cold plasma and other bacteria showed low resistance. In Cold plasma treatment wich investigated in this study, changes in initial temperature had a greater effect on the amount of production of active species than changes in voltage. Under the influence of non-thermal plasma treatment, the denaturation time of the studied proteins and amino acids has a significant difference at the 5% level. In the meantime, the inactivation time of lysine amino acid was shorter than other cases, and β-lactalbumin protein had the longest destruction time. Cold plasma technology can be used as a new antimicrobial intervention to inactivate pathogens and improve the safety of dairy products.
Food Packaging
Mojtaba Heydari-Majd; mahdieh shafeghat; Fatemeh Ghofran-Makshouf
Abstract
In this research, the effectiveness of zein nanofibers containing three concentrations (1, 2, and 3%, w/w) of Barije essential oil was investigated to increase the shelf life of shrimp at refrigerated temperature (4 ± 1 ˚C). Firstly, the minimum growth inhibitory concentration, minimum lethal ...
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In this research, the effectiveness of zein nanofibers containing three concentrations (1, 2, and 3%, w/w) of Barije essential oil was investigated to increase the shelf life of shrimp at refrigerated temperature (4 ± 1 ˚C). Firstly, the minimum growth inhibitory concentration, minimum lethal concentration of Barija essential oil and the amount of inhibitory halo of nanofiber samples containing essential oil during agar diffusion test against bacteria Staphylococcus aureus and Escherichia coli were investigated. Also, the antimicrobial, physicochemical and oxidation properties of coated shrimp such as weight loss, texture, pH, peroxide and thiobarbiotic acid were evaluated. The MIC and the MBC of barija essential oil were 0.2, 0.4 and 0.5 and 1.25 µl/ml against staphylococcus aureus and Escherichia coli bacteria, respectively. Also, the inhibition zone of the nanofiber coating containing 3% essential oil against escherichia coli and staphylococcus aureus bacteria were 186.22 and 280.33 mm2, respectively. Nanofibers containing 2 and 3% of Barija essential oil caused a significant decrease (P < 0.05) in the count of total and psychrotrophic bacteria in shrimp compared to the control. Nanofibers containing 3% Barija essential oil prevented weight loss and increased pH of shrimp and preserved them in the values of 5.03% and 6.75% respectively in coated shrimp samples after 15 days of refrigerated storage. Coating was also able to improved about 5 times the reduction of tissue hardness. The coating of shrimp prevented oxidation. The overall results showed that zein nanofibers containing 3% essential oil increased the shelf life of shrimp.
Food Packaging
Mohammad Reza Abdollahi Moghaddam; Mostafa Shahidi Noghabi
Abstract
In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties was evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology ...
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In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties was evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology to assest the effects of halloysite concentration in the range of 0-10% w/w starch and Bene extract concentration in the range of 0-30% w/w starch on dependent variables containing tensile strength, elongation at break, water vapour permeability and antioxidant activity for bionanocomposite film. The obtained results revealed that in the studied range of halloysite concentration and Bene extract concentration, their linear effects on the dependent variables were significant (P<0.05) and tensile strength increased and elongation at break, water vapour permeability and antioxidant activity decreased with increasing halloysite concentration. Also increasing Bene extract concentration caused increasing in elongation at break, water vapour permeability and antioxidant activity and decreasing in tensile strength of the film. According to acquired results from optimization of the effects of halloysite and Bene extract concentration on properties of antioxidant film, the optimal values for halloysite and Bene extract concentration were 8.54 wt% and 23.42 wt% respectively and for tensile strength, elongation at break, water vapour permeability and antioxidant activity were 4.39Mpa, 56.21%, 2.22×10-9 g/m s Pa and 33.95% respectively.
Food Chemistry
Jariyah Jariyah; Sri Winarti; Ulya Sarofa; Dian Rosa Wijayanti
Abstract
This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glicemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected ...
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This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glicemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected to statistical analysis (ANOVA) using Statistical Package for the Social Sciences, SPSS (version 16). The results of statistical analysis indicated that there was an interaction between the treatment of sucralose and fructose syrup; each treatment had a significant effect on the parameters of fracture strength, GI, and GL (P value ≤ 0.05), but there was no significant effect with moisture ash protein, fat, carbohydrates, and the caloric value of the biscuits (P value ≥ 0.05). Biscuits made from mocaf and pedada flour with 0.03% sucralose concentration and 3.00% fructose syrup were the best treatment. The best treatment results were obtained on biscuits with a concentration of 0.03% sucralose and 4.50% fructose syrup, with a 4.08% of moisture, 2.18% of ash , 3.75% of protein 7.43% of fat 82.56% of carbohydrate , 64.58% of starch , 5.31 N of fracture strength, 414.46 of kcal calorific, the score of organoleptic test with aroma 3.50 (like), taste 3.33 (slightly like), color 3.70 (like), texture 2.93 (somewhat like), while 23.44 of glycemic index (GI), and 4.28 glycemic load (GL).
Food Industry Engineering - Modeling
Sivamani Selvaraju; Balakrishna Pillai Sankari Naveen Prasad; Azucena Cuento
Abstract
Gelatin is a derived, protein-based biopolymer used in nourishments to enhance consistency, strength and flexibility. The aim of this research to optimize the organic acid extraction of gelatin from fish skin. In this work, effect of parameters such as acid concentration (0.05-0.15 M), extraction temperature ...
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Gelatin is a derived, protein-based biopolymer used in nourishments to enhance consistency, strength and flexibility. The aim of this research to optimize the organic acid extraction of gelatin from fish skin. In this work, effect of parameters such as acid concentration (0.05-0.15 M), extraction temperature (40-60 C), and types of acid (formic, acetic and propionic acids) on gelatin yield was examined at constant extraction time of 7 d and skin to acid mass ratio of 1:20. Collagenous material was separated from fish skin, and a basic protein, collagen, was hydrolyzed to gelatin, a derived protein. Response surface methodology (RSM) based Box-Wilson design was used for optimization by considering acid concentration and extraction temperature as numeric factors and type of acid as a categoric factor. The optimization results reveal that the maximum gelatin extraction of 11.91% was achieved at 0.1 M formic acid and 52 C. Thus, it would be concluded that the fish skin could be the potential feedstock for gelatin extraction.
Milk Products and Dairy Industries
elham mahdian; Mohamad Reza Radnia; Ali Mohammadi sani; Mohammadali Hesarinejad
Abstract
Due to the damages caused by additives, artificial and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds ...
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Due to the damages caused by additives, artificial and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts.The aim of this research, was to investigate the effect of using Hymenocrater platystegius Rech. F. plant extract(0.1, 0.5 and 0.9%) on physicochemical(pH, overrun, melt resistance and color indexes), textural(hardness and adhesiveness), rheological(viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with control sample. With increasing Hymenocrater platystegius Rech. F. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. Hardness and adhesiveness of samples increased significantly along with increasing Hymenocrater platystegius Rech. F. extract(p<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech. F. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech. F. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech. F. extract couled be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.
Safety and Quality Control of Food
Abera Abebe
Abstract
Fruits are horticultural crops that are important to Ethiopia's food security, livelihoods and economy. It was very popular in the human diet mainly for vitamins and minerals. However, post-harvest loss results are a serious challenge for growers. Determining the post- harvest loss status of fruit ...
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Fruits are horticultural crops that are important to Ethiopia's food security, livelihoods and economy. It was very popular in the human diet mainly for vitamins and minerals. However, post-harvest loss results are a serious challenge for growers. Determining the post- harvest loss status of fruit is essential to decide on how much are produced and how much of them are worn out. Current study was to estimation the post-harvest loss of avocado fruits at the producer level using cross-sectional data obtained from 385 proportionately sampled respondents from Wolaita and Kembata Tembaro Zones, the SNNPR of Ethiopia. Descriptive and multiple regression analysis were used to estimate the amount and determinant of post-harvest loss. The average post-harvest loss of avocado at the producer level was estimated at 24.1 per cent, of which 5.7 per cent was due to poor harvesting practices and 4.9 per cent to poor storage practices. Sex, education, income, training, contact with extension agents, distance from the nearest road, and off-farm income were found to be negative determinants, whereas storage accessibility and avocado harvest techniques were found to be positive determinants of post-harvest loss of avocado fruits. Post-harvest losses contribute significantly to food insecurity and create a problem for the income source of individuals and the economy of the country. Therefore, the use of a practical and effective post-harvest loss reduction technique could be a sustainable solution to increase food availability, eliminate hunger and improve farmers' livelihoods.
