Food Processing
Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghadam; Hassan Sabbaghi
Abstract
Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological ...
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Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological properties as a function of whey protein concentrate (2, 5 and 8%), xanthan gum (0.1, 0.25 and 0.4%) and whipping time (2, 5 and 8 min). The results showed that increasing protein and whipping time decreased density and increased overrun. Elevation of the xanthan gum concentration increased the density and decreased overrun. Optimal conditions for the production of aerated dessert foam with the lowest density and the highest overrun was determined in the concentration of xanthan gum 0.1% (low level), whey protein concentrate 8% (high level) and whipping time 8 min (High level). Bingham model was the best model to describe flow behavior of the aerated dessert with high R2 (0.99
Safety and Quality Control of Food
Tarek Gamal Abedelmaksoud; Mohammadali A Hesarinejad; Behdad Shokrolahi Yancheshmeh
Abstract
The ability to produce cold plasma in the atmosphere provides new opportunities for the decontamination of biological materials including fresh food. This technology is also used to inactivate endogenous enzymes, especially polyphenol oxidase and peroxidases, which are responsible for browning reactions. ...
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The ability to produce cold plasma in the atmosphere provides new opportunities for the decontamination of biological materials including fresh food. This technology is also used to inactivate endogenous enzymes, especially polyphenol oxidase and peroxidases, which are responsible for browning reactions. This study investigated the effect of Dielectric Barrier Discharge Plasma (DBDP) on the inactivation of enzymatic activity and some quality parameters in mango pulp. Results showed that DBDP treatment up to 10 min resulted in a reduction of polyphenol oxidase (10.85%), peroxidase (5.15%), and pectin methyl esterase (5.25 %) activities, aerobic plate count (16.6%), and yeast and mold count (18.8%) activities. An improvement was observed in physicochemical (especially viscosity and firmness values) and phytochemical (i.e. ascorbic acid, total phenol content) profiles as well as color values with increase DBDP treatment time until 6 min. This study provides the impact of DBDP time on the enzymatic activities and quality characteristics (especially phytochemical profiles) of mango pulp. Therefore, it is possible to use it as a new non-thermal alternative technology for pasteurizing mango pulp instead of thermal treatment.
Food Microbiology and Biotechnology
zahra ellahian; masood ghane; majid baserisalehi
Abstract
Objective, The purpose of this study was isolation of E. coli strains from dairy products and evaluation for the presence of luxS, and ctxM genes. In addition, Bacillus spp. were isolated from poultry intestinal tracts and their characters assessed for detection of probiotic bacteria. Finally, the effect ...
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Objective, The purpose of this study was isolation of E. coli strains from dairy products and evaluation for the presence of luxS, and ctxM genes. In addition, Bacillus spp. were isolated from poultry intestinal tracts and their characters assessed for detection of probiotic bacteria. Finally, the effect of spore forming probiotic bacteria on the expression of luxS, and ctxM gene in E. coli isolates was evaluated.Methods, Ecoli isolates and spore forming bacterium exhibited favorable characters were identified by molecular method using 16SrDNA gene sequencing and the effect of spore forming probiotic bacteria on the expression of luxS, and ctxM gene in co- culture with E. coli isolates was evaluated by Real time-PCR method. Finding, The results obtained indicated that out of 16 E.coli isolates, two strains carried the genes. In addition, one spore forming bacterium isolate showed probiotic characters. The results on molecular identification of the isolates verified the isolation of two strains of E.coli (carried luxS, and ctxM genes) and one strain of Bacillus coagulans. Finally, the expression levels of luxS, and ctxM genes in E.coli in co-culture with Bacillus coagulans isolates diminished significantly (p-value < 0.05).Therefore, it can be interpreted that native spore forming probiotic bacteria can greatly decrease virulence association gene expression of in E.coli and therefore consumption of native probiotics as food supplement can eliminate gastrointestinal diseases cause by E.coli
Aghdas Sadeghi; Vahid Hakimzadeh; Esmaeil Ataye Salehi; Hasan Rashidi
Abstract
Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the ...
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Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying Lactobacillus rhamnosus and Lactobacillus plantarum, substituting part of its fat with inulin while examining the physicochemical, textural, dietary, and sensory properties. The results showed that samples containing inulin lost less moisture over time (less than 4%). The fat content of the samples did not differ significantly over time and was almost the same. However, the pH of the samples containing probiotics decreased more than the control sample and reached about 4.6-4.8. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibres. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odour being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.
Marzieh Hosseininezhad; Nasim Adibpour; Abolfazl pahlevanloo
Abstract
In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis strains ...
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In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis strains in response to heat stress and simulated gastrointestinal tract, as well as the aggregation and hydrophobicity of cell surface of these strains were investigated. The results showed a survival rate of more than 80% for both species after enduring heat stress and undergoing simulated gastrointestinal conditions. In addition, Bacillus coagulans showed a higher autoaggregation and coaggregation ability compared to Bacillus subtilis. Both probiotic species also showed a high tendency toward adhering to the hydrocarbon solvents like chloroform and ethyl acetate. This study was a continuation of previous studies that were conducted with the aim of formulation and optimization of functional edible coating for the production of probiotic rock candy (Nabat) using spore-forming probiotic bacillus, to ensure the survival and effectiveness of the strains.
Food Microbiology and Biotechnology
Nima Bahador; maryam gharghi; Abbas Rowshan
Abstract
Nowadays, bovine mastitis has been recorded as an inflammation of the mammary gland and Staphylococcus aureus is the main pathogens responsible for contagious mastitis in ruminants. Since milk is an important dairy product, present study seeks to evaluate presence of methicillin-resistant and PVL positive ...
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Nowadays, bovine mastitis has been recorded as an inflammation of the mammary gland and Staphylococcus aureus is the main pathogens responsible for contagious mastitis in ruminants. Since milk is an important dairy product, present study seeks to evaluate presence of methicillin-resistant and PVL positive Staphylococcus aureus from bovine milk and evaluate is there any relationship between the presence of genes and antibiotic resistance or not? For this purpose, 100 milk samples were collected from cows affected with mastitis from four dairy farms in Fars province. The samples were transferred to MSA medium and incubated at 37° C for 24 hours. The pure colonies were identified by biochemical as well as molecular techniques using mecA, mecC and PVL gene. Then, the antibiotic pattern of the isolates was analyzed based on CLSI 2019 and whonet. Finally, the results were analyzed using statistical analysis. Totally, 6 S.aureus strains were detected which is confirmed by biochemical as well as molecular techniques. The isolates showed different antibiotic susceptibility patterns, most of the isolates were multidrug resistant, while, the strain No. 5 was the most sensitive one. Our results indicated presence of mecA gene in strains 1, 2 and 3, mecC in isolates 4, 5 and 6, and the pvl gene only reported in strain 4. According to the gained results, it could be concluded that, depending on the geographical region there is no relationship between presence of mecA, mecC, and pvl genes with antibiotics pattern.
Food Biotechnology
Tran Thien Hien; Nguyen Van Muoi; Thanh Tran Truc
Abstract
Vegetables have been shown to be able to provide nutrients, including vitamins, minerals and especially fiber, and release toxins that arise during the digestion of food. As a result, the importance of vegetables has been increasingly emphasized in the human diet. In this study, Kohlrabi, a vitamin C-rich ...
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Vegetables have been shown to be able to provide nutrients, including vitamins, minerals and especially fiber, and release toxins that arise during the digestion of food. As a result, the importance of vegetables has been increasingly emphasized in the human diet. In this study, Kohlrabi, a vitamin C-rich vegetable, was used for lactic fermentation. The whole process was optimized by varying a wide range of parameters including concentrations of salt solution and pH value on the growth of lactic acid bacteria, product texture and sensory characteristics. Current results revealed the optimal conditions for the fermentation process are as follows: NaCl solution used of 3.5%, initial pH4.2, and MnCl2 with a concentration of 30 mM. The obtained Kohlrabi pickle products exhibited acceptable quality and good sensory scores after 2 days. Elevated temperature was also found to be associated with loss of hardness, quality loss and longer fermentation time. Optimized Kohlrabi pickling process will contribute to diversifying pickled vegetable products to avoid the defects caused by improper processing
maryam Hasani; Amir Haghdoost; Leila Golestan; Mostafa Shahidi Noghabi; Ahmad Shahidi
Abstract
Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to ...
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Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to produce raw materials for functional foods. Therefore, in the present study, phycobiliprotein pigment was extracted from Gracilaria algae and the amounts of pigment was investigated. Also, nanoliposomes containing PBPs coated by chitosan (0, 0.5, 1 and 1.5%) were prepared and their physicochemical properties, antioxidant and antimicrobial activity were evaluated. The mean diameter of nanoliposomes and Polydispersity index (PDI) ranged from 336.9 to 577.7 nm and 0.25 to 0.28 in nanocarriers, respectively. The highest values of nanoliposome encapsulation efficiency of PBPs (83.98%) were obtained under optimal conditions in nanoliposomes with 1.5% chitosan coating. The results showed that the antimicrobial activity of the treatments increased significantly after encapsulation in the nanoliposome. In addition, the antioxidant activity of PBPs increased significantly after nanoencapsulation in liposomes. So that the EC50 level decreased to 81.27 and 107.67 ppm in DPPH and ABTS tests in nanoliposomes with 1.5% chitosan coating, respectively. Based on the findings of this study, it can be realized that nanocoating with chitosan effectively increases its stability, antimicrobial and antioxidant properties. Therefore, in order to increase the stability of natural compounds during different processes, it is recommended.
Food Technology - Nutrition Products
Pham Nhut; Hoang Thien Le; Nguyen Quang Vinh; Tran Quoc Toan; Tran Minh Phat
Abstract
Vietnam is located in the tropical monsoon climate area (Southeast Asia), along with the biodiversity of plant species, which has created many types of monofloral and polyfloral honey. However, there has not been a study that fully reports on the physicochemical composition, antioxidant activity and ...
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Vietnam is located in the tropical monsoon climate area (Southeast Asia), along with the biodiversity of plant species, which has created many types of monofloral and polyfloral honey. However, there has not been a study that fully reports on the physicochemical composition, antioxidant activity and content of phytochemical compounds of honey in this country. Therefore, this study aimed to determine Vietnam's physicochemical properties, antioxidant activity, and phytochemical content of longan flower honey and natural polyfloral honey (from Micrapis honeycomb). The reference analytical methods were modified based on previous honey studies. Following proximate indicators were found: The moisture content varied from 21.9 to 30.5 %, the ash content varied from 0.37 to 0.48 %, the protein content varied from 0.25 to 0.41 %, and the HMF varied from 33.4 to 75.4 %. The total phenolic and flavonoid concentrations ranged from 0.890 to 1.110 mgGAE/g and 0.049 to 0.089 mgQE/g. Besides, the antioxidant activity of longan flower honey was recorded as the best, with the IC50 value of 68.49 mg/ml. In addition, Water content, free acidity, sugar content (glucose, fructose, and sucrose), and 5-(hydroxymethyl)-2-furaldehyde (HMF) concentration were all tested and presented .
Food Nanotechnology
Bita Mohammadalami; Akram Arianfar; Ali Mohammadi sani; Sara Naji-Tabasi
Abstract
Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil ...
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Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L *, a *, b *, rheological properties such as hardness, adhessiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.3182) of Persian gum. (1.5) inulin and 0.9646% sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.
Food Processing
Samira Yeganehzad; Ali Faezian; Zohreh Baratian Ghorghi; Mohammad Ali Hesarinejad
Abstract
In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (° C / min), from 85 to 25 ° C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal ...
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In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (° C / min), from 85 to 25 ° C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal shapes of the samples were evaluated. The results showed that with increasing the percentage of wax in oleogel, the onset and melting temperatures increased in different treatments, so that the greatest increase was shown in the cooling rate of 0.16 ° C / min. Temperatures of 45.90±0.46 and 46.8±0.30 for 10 wax concentration up to 62.70±0.2 and 65.80±0.17 for 20% wax concentration for onset and melting temperatures, respectively were measured. With increasing wax concentration, the factors of stiffness and adhesiveness also increased and this increase was more evident in the cooling rate of 0.66 ° C / min, so that the stiffness and adhesiveness parameters increased the most at concentrations of 10% to 20%, respectively. Also, with slow cooling rate, samples with larger crystals were obtained. Color evaluation revealed that with increasing wax concentration, all color parameters except parameter a *, which did not show a significant difference, increased in all cooling rate treatments. The fat crystal engineering approach followed here offers the prospect of obtaining stronger structures at oleogelator concentrations and creating oleogel with desirable properties.
Safety and Quality Control of Food
nader habibi
Abstract
Abstract
Food contamination with fungi and their toxins is a serious public health issue. Peanuts can be exposed to microbial spoilage and adverse changes in their taste sensory properties. Chitosan is one of the biopolymers that is biodegradable and has antimicrobial activity. The purpose of this study ...
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Abstract
Food contamination with fungi and their toxins is a serious public health issue. Peanuts can be exposed to microbial spoilage and adverse changes in their taste sensory properties. Chitosan is one of the biopolymers that is biodegradable and has antimicrobial activity. The purpose of this study was to investigate the effect of peanut coating on chitosan and chitosan nanoparticles on Aspergillus flavus and the taste sensory properties of peanut. Mold counting tests were performed by culture on Saburo dextrose agar medium, culture progress percentage by slide culture and microscopic observation and sensory properties (taste, color and general acceptance) by 5-point hedonic method by 15 evaluators. For this purpose, the experiments were performed on peanuts by covering the levels of 0.5, 1 and 1.5% of chitosan and chitosan nanoparticles and the control sample (7 treatments in total) at room temperature and darkness on days 0, 14, 28 and 42. The effect of type of treatments and storage time on the total count and the rate of progression of Aspergillus flavus and sensory characteristics was significant (p<0.01). But the interaction between treatments and the storage time of the samples were not significantly different. The highest and lowest antimicrobial effects were related to concentrations of 0.5% chitosan and 1.5% chitosan nanoparticles. But the highest sensory score was observed in the control and day zero samples and the lowest score was observed in the samples coated with 1.5% chitosan nanoparticles. The most suitable coating concentration can be 0.5% chitosan and 1% chitosan nanoparticles.
Food Chemistry
Azadeh Ranjbar Nedamani
Abstract
The public knowledge about the importance of using natural ingredients in food products opened new areas toward the extraction, stabilization, storage, and application of natural colors. The stabilization of natural colorants has a key role in their application in food industries. Colorants are significantly ...
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The public knowledge about the importance of using natural ingredients in food products opened new areas toward the extraction, stabilization, storage, and application of natural colors. The stabilization of natural colorants has a key role in their application in food industries. Colorants are significantly sensitive out of their natural resources and some of them start to fade rapidly after extraction. In this paper, the most applicable methods for the stabilization of natural colorants in the food industry were reviewed. The present paper aims to review the published scientific researches about stabilization methods of different natural colorants. The Google Scholar, PubMed, Web of Science databases were searched. Among 120 final selected papers, 73 related papers have used. The review starts from the manuscripts published in 2020 and then continued to review the manuscripts published in 2000. Different kinds of literature reported stabilization methods of major natural colorants like anthocyanins, carotenoids, chlorophylls, and betalains. These ways can be applied to food studies before, during, and after the formulation and manufacturing of food products. Because of the different roles of natural colorants in human health and also the oxidative stability of foods, it may be a good choice to stabilize and application of natural colorants in food products.
Food Technology - Cereal Products and Baking
Mohammad Gorizpa; Fereshte Bahmanyar; Leila Mirmoghtadaie; Faezeh Shafaei
Abstract
Objective: This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis)
method: Three Barberry species ...
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Objective: This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis)
method: Three Barberry species involving Berberis vulgaris orientalis, Berberis integrima Bunge, and Berberis vulgaris asperma.
findings: ). The root extract of Berberis vulgaris asperma showed the highest amount of total phenol and antioxidant activity. After measuring MIC, the stem extract of Berberis vulgaris orientalis and the root extract of Berberis vulgaris asperma were selected as the best extract with a high level of antimicrobial activity. Then the sensorial properties, microbial growth and peroxide value of bread containing these extracts were measured after baking. The root extract of Berberis vulgaris asperma could effectively prevent fungal and bacterial growth in a concentration of 600 and 750 ppm.
conclusion: According to the results of this study bread containing 600 ppm of Berberis vulgaris asperma root extract showed the highest level of total acceptance and oxidative stability.
Food Microbiology and Biotechnology
Fred Akharaiyi; Phebean Ozolua; Christopher Johnson
Abstract
Objectives: Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents.Method: Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre ...
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Objectives: Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents.Method: Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre of sterile water to prepare tiger nut beverage while 200 g of tiger nut with 20 g of beetroot to prepare tiger nut/beetroot beverage were homogenized with 1 litre of sterile water. The prepared products were pasteurized at 80 oC for 5 minutes and left to ferment at room temperature (28±2 °C) for 4 days. The products were analyzed for chemical composition and microbial load. Findings: Results obtained showed no significant differences in the moisture, ash and protein content products. However, significant differences existed in fibre, fat and carbohydrate contents. Leuconostoc mesenteroides, Lactobacillus plantarum, L. acidophilus, Streptococcus lactis, Saccharomyces cerevisiae, S. exiguus, Candida stellate and C. pseudotropicalis were isolated from products. The number of bacteria in Tiger nut beverages increased from 0.85×103 to 1.83×107 and 0.97×103 to 1.78×107 in the Tiger/beetroot beverage. Mould and yeast counts in the tiger nut beverage increased from 0.32×102 to 1.06×104 while in the mixed product, the increase was from 0.30×102 to 1.18×104. There were no significant differences in pH and titratable acidity throughout days of fermentation. The tiger nut/beetroot beverage have high overall acceptability. The beverages could serve as a good material for the production of quality yoghurt in place of animal milk that is mostly used for yoghurt production.
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