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.
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.
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.
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.
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.
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 aalian
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.
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