Iranian Journal of Nutrition Sciences and Food Technology
Year:2018 | Volume:13 | Issue:3 |Papers Count:15

Background and Objectives: One of the most common patterns of ethanol consumption is binge drinking, which is associated with long-term behavioral disorders. So the interventions causing to improve health conditions in a short-time can be very important. The purpose of this study was to investigate the effects of curcumin and swimming training after binge ethanol drinking on the mitochondrial biogenesis of the hippocampal tissue in male rats. Materials and Methods: In an experimental study, Wistar male rats (200-250g) received ethanol/dextrose for four days every eight hours. After six days of avoidance, rats in the ethanol group were randomly divided into four groups: 1) control; 2) swimming training; 3) curcumin; 4) swimming training and curcumin. A dextrose group was also considered as ethanol control in a completely similar period. PGC-1α and TFAM genes expression was measured in the hippocampal tissue. Results: After 20 days of withdrawal, PGC-1α expression was significantly less than that in the dextrose group. After two weeks, swimming training could but nocurcumin could not significantly increase PGC-1α gene expression comparing to the control group. The combination of curcumin and swimming significantly increased the expression of PGC-1α and TFAM genes in the hippocampus tissue. Discussion: The results showed that combination of curcumin and swimming training could increase the expression of PGC-1α and TFAM genes, and improved mitochondrial biogenesis in the rats' hippocampus after binge ethanol drinking.

Background and Objectives: The body composition and cardiorespiratory fitness are two important factors that reflect nutritional and physical activity status, respectively. An increase in the body fat stores can lead to systemic inflammation. The aim of this study was investigating the relationship of plasma IL-18 with cardiorespiratory fitness, body composition, lipid profile and dietary composition. Materials and Methods: Ninety (37 women, 53 men) employees of Islamic Azad University, Ahvaz branch (BMI> 25 kg/m2) were enrolled in the present study, The bioelectrical impedance was used for the measurement of body composition. cardiorespiratory fitness was measured by Forestry step test, and the 24-hour recall questionnaires used for evaluation of dietary composition. The lipid profile, fasting sugar and plasma IL-18 were also evaluated. The significant level was determined as p<0. 05. Results: Plasma IL-18 was significantly and negatively related to VO2max (p≤ 0. 02). Also there was a positive significant relationship between IL-18 and BMI (p≤ 0. 001) and WHR (p≤ 0. 031). The dietary composition and lipid profile had no significant correlation with IL-18 and VO2max. The fat and total energy intake was negatively related to plasma HDL. WHR and BMI showed positive significant correlation with fat and total energy intake. Conclusion: In summary, high VO2max and low BMI and WHR are predictors of low IL-18 and systemic inflammation.

Background and Objectives: We investigated the effect of virgin olive oil with and without aerobic training on the selective indicators of cardiovascular diseases (blood level of triglyceride, cholesterol, HDL and LDL) in women. There is clear relation between abnormal blood lipid profile and heart diseases; therefore, the level of lipid profile is important. Use of olive oil leads to the decrease of blood lipid level after meal for having one bonding fatty acid. Also 3 weeks after using virgin olive oil, the level of HDL will increase. Materials & Methods: The study was carried out with four groups of women (aged 30-50 years) for 6 weeks. 10 persons participated in each group. One group acted as sedentary control for 6 weeks. The same group made the second group after 10 days of wash out. They consumed virgin olive oil (12 gr daily) for 6 weeks. The third group (another 10 persons) ran in a treadmill for 6 weeks; they began with 2 km/h speed, and every 3 min, added 1 km/h to their speed; they continued this pattern up to 15 minutes. This group made the fourth group after 10 days of wash out. They did aerobic training similar to the third group; in addition, they consumed 12 gr of virgin olive oil daily for 6 weeks. Triglyceride, cholesterol, HDL and LDL levels of blood were analyzed for all groups at the beginning and at the end of every 6 weeks. Results: The finding revealed that in the fourth group who did aerobic training and used virgin olive oil simultaneously, the level of HDL increased significantly (p<0/05). Conclusion: Results from the present study support the idea that aerobic training and intake of virgin olive oil is a very good way for increasing the blood's HDL level, which is desirable in many pathologic situations. It is concluded that aerobic training pulse olive oil consumption is effective for fighting against cardiovascular diseases.

Background & Objectives: Functional foods' market is growing steadily worldwide and new products are introduced to the market continuously. The development of functional foods requires knowledge of factors influencing their acceptance. Due to the information gap in this field in Iran, the present study aimed to identify the facilitating factors affecting functional dairy products' consumption from the viewpoint of stakeholders in Tehran. Materials & Methods: This qualitative study was conducted using a social marketing approach. Data were collected via eight focus group discussions and 40 in-depth interviews between May and September 2014. In total, 105 people participated in this qualitative research, including 10 stakeholders in production field, 9 stakeholders in supply field, 21 influencing stakeholders, and 65 women consumers (44 housewives and 21 employed women). Participants were selected by purposeful sampling technique with maximum diversity, and snowball sampling was used to identify key stakeholders. Data collection and directed content analysis were performed simultaneously using MAXQDA® software. Results: Based on the results, the facilitating factors affecting functional dairy products' consumption were categorized in five main groups: i) factors related to product, including two subthemes – sensory and nonsensory characteristics; ii) price, including two subthemes – physical and economic accessibility; iii) place of the product supply; iv) promotion strategies, including five subthemes – informing, educating, recommending by friends, professionals and others, advertising, and supporting the production, as social marketing mix, and v) factors related to consumer as a new dimension, which included five subthemes – adequate knowledge, socio-demographic characteristics, positive attitude to the product, food taste, and food preferences. Conclusion: The findings of this study can be a source of valuable information for designing effective interventions to increase the consumption of functional dairy products in the community.

Background and Objectives: Today, the food consumption culture has changed in societies, and as a result, the need to produce a variety of new products such as enriched beverages has increased. Enrichment of beverages with functional components like probiotics and prebiotics is a recent progress in the field of beverage production. Materials and Methods: In this study, suitable amount of inulin as a prebiotic compound was used, and the malt beverages produced by probiotic bacteria including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum were investigated. Results: In general, the viability of probiotic bacteria in synbiotic malt beverage decreased but remained in the standard range >107 during the refrigerated storage. After 28 days of storage, Lactobacillus acidophilus had the lowest count among the prebiotic bacteria. pH and acidity of the samples were decreased and increased, respectively due to the addition of probiotic strains. The results showed that the amount of sugar and Brix of the samples decreased with increasing of storage time. The amount of ethanol was lower than 0. 1% in all samples. Moreover, the content of phenolic compounds was increased in all samples except the control counterpart during the storage time due to the hydrolysis of glycosylic phenolic compounds and production of free phenols. The results of antioxidant tests revealed that the antioxidant activity of samples also improved during fermentation. Discussion: The sample containing 2. 25% inulin and 2. 25% sucrose was selected as the optimum sample. After 28 days storing of the synbiotic malt beverages at a refrigerated temperature, the probiotic bacteria showed a standard viability. Moreover, samples containing probiotic bacteria had a higher antioxidant activity in comparison with the control sample. In general, the results of this research proposes that we can produce a synbiotic malt beverage with appropriate biochemical and nutritional properties by using proper probiotic strains.

Background and Objectives: In beverages industry, clarification is one of the unit operations that it is used to remove the color, aroma and undesirable flavor, haziness, bitterness and acridity. Materials and Methods: For clarification of celery juice, different clarification methods such as mechanical (I), bentonite earth (II), active charcoal (III) and gelatin (IV) were used. Then, in each of the studied methods, the processing parameters including the concentration of compounds, rotation and process time were optimized by RSM approach. Results: After optimization process, the optimum points for methods I, II, III and IV were obtained as (3999. 5 rpm and 14. 77 min), (500 ppm and 25 min), (1418. 37 ppm and 81. 17 min) and (105. 89 ppm and 119. 48 min), respectively. Type of clarification method had significant effect (p<0. 05) on the transmittance index of produced celery juice, and the amount of transmittance in different clarification methods I, II, III and IV was 8. 71, 1. 965, 0. 477 and 31. 31%, respectively; the loss of cholerophyll pigmenty corresponding to each of these methods comparing to the blank sample was computed as 65. 37, 41. 64, 16. 84 and 86. 24%, respectively. The lowest amount of pH (5. 69) was observed in method IV, which corresponds to the greatest acidity value. Also the change of specific gravity was very trivial and the lowest amount of it was related to method IV (SG=1. 0114), most probably due to the loss of suspension particles present in celery juice. Conclusion: Goodness clarification methods of celery juice in order of importance included IV, I, II and III. Generally, application of clarification method IV as the best treatment is recommended for the processing factories of this crop.

Background & Objectives: Aflatoxin M1 is a liver carcinogen agent that is found in the milk of animals fed with feed contaminated with Aflatoxin B1. The aim of this research was to determine the quality and quantity of Aflatoxin M1 in several brands of mozzarella cheese produced in Iran. Materials and Methods: In this research, in order to evaluate the contamination of the mozzarella cheese produced in Iran to Aflatoxin M1, the sampling was performed from the commercial brands of this product available on the market in accordance to the national standard of Iran, No. 18545. Then the value of Aflatoxin M1 was analyzed by HPLC approach. For data analysis, completely random design (C. R. D. ) was used, and data comparison mean was carried out by LSD test at the confidence level of 95%. Results: The results indicated no significant statistical difference (p>0. 05) between different companies producing mozzarella cheese in Iran. The Aflatoxin M1 value in the brands of Pegah Golpayegan (brand A), Sirat (brand B), Dalia (brand C), Ramak (brand D) and 202 (brand E) was recorded as 0. 0473 ng/g± 0. 0163, 0. 0225 ng/g± 0. 00354, 0. 068 ng/g± 0. 0341, 0. 0345 ng/g± 0. 0064 and 0. 0707 ng/g± 0. 0355, respectively. As can be seen, the highest amount of Aflatoxin M1 is related to brand E such that Aflatoxin M1 value in it is less than the maximum tolerance set by the Iran's National Standard Organization. Conclusion: The results showed that the mozzarella cheeses produced by the studied companies are free from Aflatoxin M1 contamination and its level is in accordance with the limits specified by Iran’ s national standards.

Background and Objectives: Different factors affect on the quality and quantity of oil content in fried products, of which frying time and temperature are two main factors. Also the effective role of hydrocolloids in reducing the oil absorption of fried products (food products) has been demonstrated in many researches but few studies have been done on the role of Aleo Vera gel in low fat fried products. Therefore, in this study, the effect of Aleo Vera gel concentration, frying time and temperature on the oil absorption and quality attributes of fried carrot chips wad investigated. Materials and Methods: The effect of different concentrations of Aleo Vera gel as a hydrocolloid (0, 10 and 20% W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the oil absorption and quality attributes of fried carrot chips was optimized by response surface method. All the experiments were performed duplicate. Results: The amount of water loss and oil absorption during frying was reduced with increasing of coating agent concentration. Also the moisture content of the sample was decreased by increasing the frying time and temperature, while oil absorption level was increased. The sensory evaluation results showed that the total acceptance of fried carrot chips increased when frying time and temperature increased, but decreased with the increasing the Aleo Vera gel concentration. Optimization results showed that the optimum processing conditions were frying time of 2 minutes, Aleo Vera gel concentration 6. 94% and frying temperature of 182 0C; in these conditions, the quality attributes of fried carrot chips were in optimum level. Conclusion: Application of Aleo Vera gel coating can lead to produce low-fat fried carrot chips without adverse effects on sensory attributes of the final product.

Background and Objectives: Today, lipid nanoparticles have attracted a lot of attention due to their drug potential. The aim of this study was to optimize the extraction of olive leaf extract, its method of preparation, and formulation of the nanoparticles and investigate the resulting structure. Materials and Methods: The extraction of olive leaf extract was optimized of with the solvents of ethanol: water (70: 30) with the steam bath methods. Also formulations (encapsulation efficiency and particle size) were optimized with applying response surface methodology and using DLS and HPLC instruments. Finally, crystalline and amorphous structures, as well as the crystallinity were detected using the XRD device. In this study, analysis of variance was employed for data analysis using SPSS software. Results: The results of the chromatograms showed that the optimal method for extraction of olive leaf extract is the solvent of ethanol: water (70: 30) in a steam bath at 40° C for 30 minutes. The results of DLS and HPLC instruments showed that the encapsulated formulation containing extract 0. 05 had the highest and lowest particle size and particle distribution index, respectively. The results showed that the nanoparticles obtained from the X-RD have crystal structure with the crystallinity of 48 %. Conclusion: The current study showed that in preparation nanostructured lipid carrier, the more is the nuclear material and the less is the speed of adding aqueous phase containing the extract to the lipid phase, and also the more is the speed of probe homogenizer, the smaller will be the size of nanoparticles and the better will be the crystal structure.

Background and Objectives: Nowadays, consumption of meat products such as sausages has been increased. Studies have shown that meat products can contain heavy metals like lead and cadmium. Therefore, a measurement of toxic heavy metals in sausages is necessary. The purpose of this study was to measure the lead, cadmium, iron and zinc levels in sausages presented in the retail markets of Tehran. Materials and Methods: Six types of sausages (German, Koktel, Hot dog, Lioner or Martadella, Dry and Ham) supplied in the chain stores and some of supermarkets in ten districts of Tehran were tested for determination of lead, cadmium, iron and zinc levels. The samples were prepared by wet digestion method and were analyzed by atomic absorption spectrophotometry. Results: The lead content of the tested products was 48. 78 ppb. The amount of lead in German sausage was significantly higher than in other products. The amount of cadmium in all samples was 5. 6 ppb. The level of iron and zinc was 18. 10 and 14. 65 ppm, respectively. Zinc content in dry sausages and ham was higher than in other products. Conclusion: The amount of lead and cadmium in all the tested products was lower than the limit specified by the Codex. Considering the amount of consumption of meat products in Tehran, the amount of lead and cadmium intake was 9. 24 and 1. 05 μ g/week, respectively, which is much less than that recommended by JECFA.

Background and Objectives: Drying is one of the oldest methods for increasing the shelf life of foods. Nutritional value and water rehydration ability are two important quality parameters of dried products and so production of a product with the highest organoleptic and nutritional quality is the main purpose of osmotic dehydration process. Materials and Methods: In order to determine the effect of combination drying process (osmotic-hot air drying) on the quality attributes of golden delicious apple slices, the apple fruits were cut in the form of 5 mm thickness slices and immersed in different concentrations (0, 30 and 60 %w/w) of sucrose solution with the temperature of 500C. After removal of the apple slices from the osmotic solution in different processing times (60, 120 and 180 minutes), their surface was cleaned, dried and weighted. Water loss, solid (sugar) giant, moisture content and the total soluble solid (Brix) of the samples were calculated and analyzed with response surface method. Results: The results showed that osmotic solution concentration, temperature and duration of osmotic process had significant effect on the moisture content, Brix, and the weight of the samples after osmotic process, and on the sensory attributes of the final product. Osmotic dehydration improved different quality attributes including color, taste and texture of the final product. During the osmotic dehydration process, moisture content and Brix of the samples were reduced and increased, respectively by increase of the osmotic solution's concentration and temperature. Conclusion: Osmotic solution concentration, temperature and duration of osmotic process had significant effect on the moisture content, Brix, and the weight of the samples after osmotic process, and on the sensory attributes of the final product.

Background and Objectives: Reduction or elimination of sugar from dairy dessert formulations is in relation to the safety of people and has important nutritional quality. But sugar elimination from food formulations results to the some problems that should be solved with application of sutiable texture improver(s). Materials and Methods: The effects of different levels of corn starch (3, 4. 5, and 6%), gelatin (0. 2, 0. 4, and 0. 6%) and substituting date syrup (17, 19. 5, and 22%) instead of sugar on the physical and chemical properties, as well as textral and sensory attributes of dairy dessert were investigated. RSM was selected and the Central Composite Design with 5% probabality was chosen. Results: The effect of gelatin and date syrup on the Brix of dairy dessert was significant. The viscosity of the samples increased significantly (P<0. 05) with the increase of starch and gelatin. Effect of starch was more than gelatin, but date syrup had no significant effect on viscosity. In case of texture (hardness and adhesion), all dessert samples had smiliar trend to viscosity results. All samples had little or no serum separation. Starch, gelatin and date syrup had no significant effects on L* factor, but their effect on a* and b* parameters was significant (P<0. 05). The sensory evaluation results demonstrated no significant difference between all samples and the scores determined in the range of 3. 13-4. 30. All samples were negative for yeast, mold and E. coli. The total count was 10-30 cfu/g, therefore, it is acceptable. Conclusions: RSM is a sutiable and reliable method for optimizing dairy dessert and predicted the best condition, including: 3% starch, 0. 2% gelatin and 27. 9% date syrup. In these conditions, pH, TSS, overall acceptability, hardness and adhesiveness were 6, 29. 8, 3. 7, 63. 7 and 57. 6 g. sec values, respectively.