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 ...
Read More
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 ...
Read More
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 ...
Read More
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 ...
Read More
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. ...
Read More
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 Hydrocolloids
Morteza Kashaninejad; S.M.A. Razavi; Mohammad Reza Salahi
Abstract
In this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results ...
Read More
In this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results showed that with increasing the WT and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. The results also showed that the effect of different levels of WPC on the overrun of the samples was highly dependent on the whipping time and different concentrations of gums. With increasing the WPC and WT (in high WPC values), the foam stability of the samples increased and changing the ratio of CSG and CMC gums had no significant effect on the foam stability. The results of the back extrusion test showed that with increasing the WT and CSG, the hardness and adhesiveness of the samples increased. The results showed that with increasing the WPC and WT, the infinite and zero shear rate viscosities increased, while with increasing the WPC, the relaxation time of the samples decreased. The highest area of hysteresis was related to the samples containing the same amounts of CMC and CSG, but increasing the WPC reduced the area of hysteresis. To optimize the whipped cream formulation, the overrun, foam stability, hardness, consistency, and infinite shear rate viscosity were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.15% CMC, 0.05% CSG, 2% WPC and produced with 7.2 min WT was the optimized formulation.
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 ...
Read More
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 Microbiology and Biotechnology
Mahsa Noktehsanj Avval; Marzieh Hosseininezhad; Abolfazl pahlevanloo; Hamid Bahador Ghoddusi
Abstract
Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB antimicrobials, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented products ...
Read More
Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB antimicrobials, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented products were screened for simultaneous production of bacteriocins. Among 253 dominant isolates from 48 types of fruit and vegetable fermented products, strains which found to be potent bacteriocin producers were selected. Further, DNA of the strains was amplified by the 16S rRNA sequencing. Five isolates identified as Lactiplantibacillus plantarum (10A, V3, S6, Sa, and Ab), showed the highest inhibitory effect against the growth of pathogenic indicators Listeria monocytogenes PTCC 1165, Escherichia coli ATCC 25923, Salmonella enterica serovar typhimurium PTCC 1609 and Staphylococcus aureus ATCC 25922. Response surface methodology was used to optimize the culture conditions based on various carbon/nitrogen sources in different temperatures (30, 32, 35, 37 ºC) and incubation periods. This led to an increase in efficiency of bacteriocin production by 70%. The bacteriocin production curve was plotted within 58 hours showing that the maximum production and activity happened at 35 °C/48 h in culture containing peptone, yeast extract, tween 80 and glucose. Inhibitory effect of bacteriocins was significantly reduced when treated with proteolytic enzymes. Among the five isolated strains, 10A with an activity of 64000 Au/mL exhibited the highest inhibitory effect, even more than nisin. This study successfully recommends the selective potential of bacteriocin 10A as a candidate food biopreservative to control the growth of food pathogenic and spoiling bacteria.
Food Technology - Confectionary and Chocolate Products
VASANTHAKUMARI P; SABA FATHIMA
Abstract
This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The ...
Read More
This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.5-10% along with butter (SC1-2.5%, SC2-5%, SC3-7.5%, and SC5 -10 %) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). (Results revealed that nutritional properties of carbohydrate, protein, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (p<0.001) as compared to the control. The hardness of savory cakes increases even as the texture profile decreases with the continuing increase of Nigella Sativa oil. Color parameters, L*and a* values of the savory cake were decreased with the increase in the Nigella Sativa oil level. Scanning electronic microscopy reported the spongy structure of savory cake which dominance to increase in expansion ratio. The increased amount of Nigella Sativa oil in the dough formulation resulted in higher antioxidant properties in the final product and reduced lipid peroxidation. Sensory values were reported significantly increased in their acceptance among the savory cakes as compared to the control. The SC3 sample was observed to be most acceptable to sensory panelists towards the formulated cake. Based on the present work, Nigella Sativa oil-based baked products have good potential for consumer receipt, and health-promoting snacks, especially for diabetes patients.
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 ...
Read More
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.
)
