JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2013 | Volume:8 | Issue:1|Papers Count:30

Background and Objective: It is known that concentration of docosahexaenoic acid (DHA)is reduced in the spermatozoa membrane of asthenozoospermic men. The aim of the present study was to investigate the effects of combined supplementation of DHA and vitamin E on changes in the serum and membrane fatty acids in asthenozoospermic men.Materials and Methods: This randomized, triple-blind, placebo-controlled clinical trial included 50 (from among 275) asthenozoospermic men with less than 50% sperm motility and less than 25% rapid progressive motility referred to Avicenna Infertility Clinic in Tehran, Iran. They were randomly assigned to one of two groups by stratified blocked randomization. Participants in the intervention and control group took, daily for 12 weeks, 465 mg of DHA plus 600 IU of vitamin E and two placebos, respectively. Sperm characteristics, serum and membrane fatty acid levels, dietary intakes, anthropometric measurements and physical activity were determined at the baseline and at the end of the study. Statistical analyses were performed using the SPSS software, the statistical tests being analysis of covariance, Student's t-test, paired-sample t-test, repeated measurement, Wilcoxon, and Mann-Whitney tests.Results: Out of the 50 participants entering the study, 22 in the intervention group and 20 in the control group completed the study. As compared to the control values, there were significant increases in the number of sperms (p<0.001), sperm concentration (p<0.037), percent of total motile sperms (p<0.001), percent of motile sperms with a progressive motility (p<0.001), DHA content of sperms (p<0.001), vitamin E concentration of serum (p<0.001) and percent of DHA content of serum (p<0.001) in the intervention group. The mean changes (±SD) in the total number of motile sperms and DHA content of the serum were 3.60±2.24 (p<0.001) and 2.88±0.57 (p<0.001), respectively.Conclusion: Based on the findings, it may be concluded that combined supplementation of docosohexaenoic acid and vitamin E in asthenozoospermic men can lead to increases in sperm concentration of of docosohexaenoic acid and sperm motility. This fatty acid combined with vitamin E as an antioxidant may have a role in improving sperm motility.

Background and Objective: Tocotrienols have been demonstrated to play a significant role in preventing diabetic nephropathy due to their immunologic and inflammatory properties.The objective of this study was to determine the effects of a daily intake of canola oil enriched with 200 mg tocotrienol (T3) for 8 weeks on nitrosative stress, inflammation and urinary microalbumin in type-2 diabetic patients.Materials and Methods: This clinical trial was conducted on 50 patients with type-2 diabetes mellitus (fasting blood sugar>126 mg/dl) randomly divided into 2 groups of 25 each to receive, daily for 8 weeks, either 15 ml T3-enriched canola oil (200mg T3; experimental group) or 15 ml pure canola oil (control group). Initial and final blood samples were collected to measureserum hs-CRP and nitric oxide (NO) levels, and 24-hr urine samples to measure urinary volume and microalbumin and creatinine levels. Physical activity levels, anthropometric parameters and nutrients intakes were determined before and after intervention and compared between the 2 groups.Results: T3-enriched canola oil brought about statistically significant reductions in urinary microalbumin (p=0.004) and hs-CRP (p=0.003). Also, at the end of the study, the intervention group had significantly lower serum hs-CRP and urinary microalbumin than the control group. A nonsignificant decrease was observed in the serum NO level in the T3 group.Conclusion: Based on the findings it may be concluded that tocotrienols can improve the inflammatory status and prevent diabetic nephropathy. However, its effect on nitrosative stress needs furher investigation.

Background and Objective: There is substantial evidence showing that consumption of unsuitable diets, typically containing high-energy compounds, is the cause of many diseases in man. Substitution of dietary fiber for these high-energy compounds in widely consumed food items such as bread can help promote health of communities.Materials and Methods: Dietary fiber was extracted from coffee silver skin with different particle sizes (4to 150microns), using alkaline hydrogen peroxide at a concentrations of 1% to 5%, and an extraction time of 1-12 hours. The effects of these different extraction conditions on the physical characteristics of the coffee fiber produced and bread prepared from it were investigated.Results: The findings showed that particle size of coffee fiber, extraction time and ratio of solution to powder had statistically significant effects on the physical properties of fiber and the quality and shelf-life characteristics of bread prepared from it. A longer extraction time led to a less dark color of the coffee fiber and higher water-holding capacity of the fiber.Conclusion: Based on the findings, it can be concluded that a longer alkaline hydrogen peroxide extraction time and a higher ratio of solution to coffee powder improves physical characteristics of the powder. In addition, reduction of particle size results in a decrease in firmness, improvements in organoleptic properties and a longer shelf-life, of bread made from it.

Background and Objective: Investigations have shown benefits effects of probiotics. The purpose of this study was to develop a microencapsulated probioticproduct based on cream-filled cake and determine its sensory charactersitics and acceptability by consumers.Material and Methods: Lactobacillus casei PTCC 1608 was encapsulated with calcium alginate and resistant maize starch beads and used to prepare a cream-filled cake. A control cake sample was prepared using ordinary, freeLactobacillus casei PTCC 1608. Bacterial survival, pH and sensory characteristics of the experiomental and control cake samples were compared during 40 days of storage at 4oCand 25oC. In addition, acidification kinetics in the 2 samples, over a period of 48 hours, after inoculation in an MRS broth (de Man-Rogasa-Sharpe) was dtermined. The size and shape of the microcapsules were determined by optical microscopy.Results: pH changes in the microencapsulated cake were less during storage. Furthermore, in the encapsulated cake the amount of acid produced was lower than that of the free culture. Survival of the bacteria was hihgher in the cake sample prepared with encapsulated bacteria due to protection of cells by microencapsulation. Survival of the probiotics was better at the lower temperature (4oC).Finally, addition of probiotic cultures, whether in the free or encapsulated state, did not significantly affect texture, colour, flavour or after-taste of the product during storage(p>0.05).Conclusion: The free and encapsulated probiotic bacteria do not substantially alter the overall sensory characteristics of a cream-filled cake. However, microencapsulation helps to enhance the survival of probiotic bacteria in the product during storage.

Background and Objective: Chocolate is one of the most popular food products, which, despite its desirable nutritional and health effects, can cause health risks/problems in consumers due to its high energy content. One way to reduce these risks/problems is to replace the sucrose with low-energy prebiotic compounds. The objective of the present study wasto explore the possibility of replacing sucrose with inulin, polydextrose, and maltodextrin in producing a low-energy dark chocolate with prebiotic properties using a Simplex Lattice Mixture Design.Materials and Methods: Sucralose (an artificial sweetener substituted for sucrose), was used along with inulin (a prebiotic), polydextrose and maltodextrin (bulking agents) with different ratios (0, 25, 50, 75 and 100%) to produce samples of a dark chocolate. The physicochemical (pH, water activity, and moisture, fat, and protein contents), mechanical and rheological (hardness, viscosity and yield value), as well as sensory (sweetness, firmness, mouth coating, and color) properties of the samples were examined.Results: The results showed that chocolate samples containing high levels of sugar substitutes had the highest moisture content and viscosity, as well as lower hardness. Out of the 5 mathematical models tested to predict the rheological characteristics of the chocolates produced, the Casson model was found to be the most suitable. There were no statistically significant differences between the treated and control samples as regards sensory characteristics. Furthermore, the results of superimposed contour plot showed optimum ranges to be 0-6% and 11–15% for inulin, 22–38% and 64–79% for polydextrose and 21–31% and 62-77% for maltodextrin.Conclusion: The findings show that a low-energy dark chocolate with prebiotic functional food properties can be produced using a low-energy sweetener (substituted for sucrose) and bulking agents (to improve rheological and sensory properties). Such a chocolate can compete with ordinary dark chocolate and can be consumed by children, adults and dieters with little restriction.

Background and Objective: Considering the widespread production of dates in Iran, producing date syrup and using it in different areas of food industry, is warranted. The aim of producing a date syrupbased candy is to have a dietetic food product to be used as a healthy substitute for high-sucrose candies which also contain artificialflavoring agents. The objective of this study was to compare the effects of two methods of purification of date syrup-alkaline purification and purification with gelatine and bentonite -on the physical and chemical characteristics of candy made from it.Material and methods: Date syrup was concentrated and dried in an oven, the duration of drying being based on percent moisture content. Samples of candy were made from the concentrated syrup and their solubility, brix changes, and colour at two wavelengths (420 and 560 nm) determined. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan's test.Results: Date-syrup candy was produced after 24 hours drying at 70oC. Candies produced by alkaline purification had less color increase and more brix changes and their drying rate was higher.Conclusion: Based on the findings, it can be concluded that date syrup purified with liming-phosphataion is more suitable for production of candy.This is because alkaline purification results in elimination of chemical compounds such as pectin, amino acids and colouring compounds; lessens the maillard reactionintensity and color increase; and increases the drying rate.

Background and Objective: Adequate hydration is essential for proper physical and mental function. So far there has been no published comprehensive report on fluid intake in Iran. This study was conducted to determine the mean intake of different types of fluids in adult population of Tehran in 2011.Subjects and methods: This study was conducted in the Iranian capital, Tehran. A total of 572 adults (in three age groups: 18-29 yr, 30-49 yr, and 50-65 yr) were recruited from the northern, central and southern parts of Tehran metropolitan area to represent high, intermediate, and low socioeconomic status (SES), respectively. The instrument for data collection consisted of a “demographic and general health” questionnaire and a “7-day fluid record”. Data entry was carried out within MS Access and analysis was performed using SPSS 16.Results: The mean daily intake (in liters) and frequency of fluids was 1.9 and 9.6±3, respectively. Water comprised about one-half of the total daily beverage intake, followed by hot drinks. Men had a higher fluid intake (2.2 L/d) compared to women (1.7 L/d) (p<0.01). In addition, the average daily intake of the 18-29-yr, 30-49-yr and 50-65-yr age groups was 1.8, 2.0 and 1.9 L, respectively. In the lower SES groups the average intake (2.1 L/d) was significantly higher than that in the other two SES groups (P<0.001). Further analysis of the data showed that the mean fluid intake was significantly higher in the overweight (2.1L) and obese (2.2L) participants as compared with the normal weight (1.8L) and underweight (1.3 L) subjects (p<0.001).Conclusion: Although the mean fluid intake of adult residents of Tehran is similar to that reported from many other studies, it is below WHO recommendations. The differences among intakes of the groups are mainly due to differences in water and hot drinks.

Background and Objective: Full-fat dairy products have been reported as a major disease risk factor, particularly for cardiovascular diseases, due to their high cholesterol and saturated fatty acid contents. In this study, Iranian brined white cheese samples were prepared using olive and canola oils, known to contain essential unsaturated fatty acids, and compared with cheese made with full-fat milk.Materials and Methods: Iranian brined white cheese samples were prepared by substituting milk fat with olive and canola oils (at a level of 50% or 100% w/w) known to contain essential unsaturated fatty acids. A full-fat cheese (FFC) sample was prepared as the control. Physicochemical properties, lipolysis patterns, total fatty acids, total count of lactic acid bacteria starters, and sensory characteristics of all the samples were determined during 80 days of storage (ripening) at 20-day intervals.Results: Results showed that white brined cheeses made with vegetable oils had significantly (P<0.05) lower contents of saturated fatty acids and higher levels of unsaturated fatty acids compared to FFC control. The moisture contents and pH were also significantly (P<0.05) higher in the experimental cheeses than in the control cheese during ripening. Further analysis of the data showed that lipolysis index significantly (P<0.05) increased in all the experimental and control samples during the ripening period. Total counts of Lactococcus bacteria increased during the first 40 days of ripening but then decreased slightly, whereas the total count of Lactobacillus bacteria decreased during the first 40 days but increased afterwards.Conclusion: It can be concluded that Iranian white brined cheese can be successfully made by substituting milk fat with vegetable oils, such functional cheese being nutritionally more acceptable and healthier.

Background and Objective: The use of bio-polymers, especially proteins and herbal essences, has received attention for years in the production of edible films. The aim of this study was to prepare edible films based on isolated chickpea protein and determine the effects of concentrations of chickpea protein, glycerol and essence on antimicrobial properties, as well as water vapor permeability and solubility, of the edible film.Materials and Methods: Protein was extracted from Filip variety chickpea powder by the isoelecteric point sequestration method. Then, samples of edible films were prepared using protein (4-10g), glycerol as a plasticizer (40-60%), and thyme essence (0-1%). The antimicrobial effect of the film samples on Staphylococcus aureus and Escherichia coli, theirwater-vapor permeability and surface-solubility, by the response-surface method, were determined.Results: Thyme essence brought about statistically significant reductions (P<0.01) in the growth of the two microorganisms, as well as solubility and water vapor permeability of the films; the higher the protein concentration, the higher the permeability and the lower the solubility (P<0.01) . Also, higher glycerol concentrations led to increased permeability and solubility (P<0.01).Conclusion: Based on the findings, it can be concluded that isolated protein of chickpea can form films. The optimum levels of isolated chickpea protein, glycerol and thyme essence for maximum anti-microbial effects, minimum water-vapor permeability and maximum solubility are4g , 44.4% and 1%, respectively.

Background and Objective: Chronic exposure to low amounts of lead causes hypertension in humans and experimental animals. The main objective of this study was to determine the effect of aqueous-alcoholic red grape seed extract (GSE) on the knee joint blood pressure and blood flow changes in rats receiving lead.Materials and Methods: Thirty two adult male Wistar rats were divided into four groups of 8 each. Group A (control) received ordinary feed and tap water. The other three groups received tap water containing 100 ppm lead acetate alone (group B), GSE alone (100 mg/kg, orally, group C), or 100 ppm lead acetate in drinking water + GSE (100 mg/kg, orally, group D) for 60 days. A laser Doppler flow-meter was used to measure changes in the blood flow. The responsiveness of blood vessels in the knee joint area to the different doses of sodium nitroprusside (SNP) (endothelium-independent vasorelaxant) was determined.Results: The results indicated that chronic exposure to lead could increase blood pressure significantly (129.12±3.3; p<0.05) in rats. Consumption of GSE prevented the increase significantly (p<0.001) in the group receiving lead and GSE (110.2±2.1). SNP at a dose of10-4 resulted inan increase in blood flow (22.28±1.89%) in the knee joint by increasing diameter of the vessels in the group receiving lead and in a reduction in blood pressure (p<0.05). In addition, GSE prevented the lead from reducing blood flow in the knee joint in the group receiving (p<0.05).Conclusion: Based on the result of this study, it can be concluded that grape seed extract can, through its strong antioxidant activity and eliminating free radicals, reduce blood pressure in rats receiving lead, thereby lessening its toxic effects.

Background and Objective: There is ample evidence that prevalence of both communicable and no communicable diseases due to consumption of red meat and its processed products, e.g., sausages, is on the increase. Considering this, and concern about undesirable effects of adding preservatives to red meat products, prompted us to explore the feasibility of producing non-meat sausage without addition of preservatives.Materials and Methods: The fixed components of the sausage to be produced were isolatedsoy protein, gluten, soybean oil, ice, water, salt and spices. Using the full actorial design method, 8 formulations were developed, each one of the 3 variable components(modified corn starch, carrageen an and egg white powder) being added to the fixed componentsattwolevels. To judge the quality of the processed products, sensory evaluation was performed on taste, odor, and texture, slicing ability and overall acceptability by the hedonic (scale 1-9) test. In addition, the ability of the model was assessed by lack of fittest, correlation coefficient(R2) androot meansquare error (RMSE). Also ANOVA was performed to determine the independent effect of each one of the variables andtheir interactions (a p<0.05was used for statistical significance).Results: The independent effect of each variable (modified corn starch, carrageen an and egg white) on each response shows that the overall evaluation model (p=0.0001; lack of fit=0.1220; r=0.83, the highest correlation)is the best model for predicting the optimum formulation. Further analysis of the data showed that, in addition to the independent effect of each of the the 3 variable components, their interactions also affect overall assessment significantly.Conclusion: Based on the equation obtained for overall assessment, it can be concluded that real levels of 0.5, 3 and 3 are best for carrageen an, modified corn starch and egg white, respectively.

Background and Objective: Although many observational and experimental studies have investigated the effect of dairy consumption on body weight and composition, the results are inconsistent. This systematic review and meta-analysis was conducted to summarize the available evidence obtained from randomized controlled trials (RCTs) regarding the effect of dairy consumption on body weight, fat mass, lean body mass and waist circumference (WC) in adults.Materials and Methods: PubMed, ISI Web of Science, SCOPUS, Science Direct and EMBASE were searched from January 1960 to October 2011 for the relevant English and non-English publications. Sixteen studies were finally selected for the systematic review and fourteen were included in the metaanalysis.Results: The number of studies on weight, body fat mass, leans body mass and WC included finally in the review was 14, 12, 6 and 8, respectively. Overall, the mean difference for the effect of dairy consumption on body weight was -0.61 kg (95% CI:-1.29, 0.07, P=0.08). As compared to the respective control values, increased dairy intake could result in an additional reduction of 0.72 kg (95% CI:-1.29, -0.14, P=0.01) in fat mass, an additional increase of 0.58 kg (95% CI: 0.18, 0.99, P<0.01) in lean body mass, and an additional reduction of 2.19 cm (95% CI:-3.42, -0.96, P-value < 0.001) in WC. Subgroup analysis revealed that increasing dairy intake without energy restriction in both the intervention and control groups could not significantly affect weight, body fat mass, lean body mass or WC. Consumption of a high-dairy weight loss diet would lead to anadditional 1.29 kg (95% CI:-1.98, -0.6, P<0.001) weight loss, an additional 1.11 kg (95% CI:-1.75, -0.47, P=0.001) reduction in body fat mass, an additional increase of 0 .72 kg (95% CI: 0.12, 1.32, P=0.02) in lean body mass, and an additional reduction of 2.43 cm (95% CI:- 3.42, -1.44, P<0.001) in WC, compared to the respective control values.Conclusion: Increased dairy consumption without energy restriction might not lead to a significant change in body weight or body composition. As compared to common weight reduction diets, inclusion of dairy products in energy-restricted weight loss diets significantly affects body weight, body fat mass, lean body mass and waist circumference.

Background and Objective: Eating disorders are known as an obesity-related psychological syndrome that occur mainly during adolescence and may continue until adulthood. This study was conducted to determine the prevalence of eating disorders and some of their related factors among high school female students in Tehran, Iran.Methods and Materials: In this descriptive cross-sectional study, 2766 female students were selected from public and non-profit high schools in 5 distincts of Tehran by stratified random sampling. A two-stage approach using validated Farsi translation of EAT-26 and Eating Disorder Diagnostic Inventory questionnaires was applied to diagnose eating disorders. In addition, anthropometric measurements were made using standard techniques. Body mass index (BMI) was calculated and the subjects were catagorized, based on CDC-2000 BMI percentiles for adolescents, into underweight (<5th), overweight (85-95th) and obese (>95th). Data were analyzed using  c2, ANOVA and logistic regression tests.Results: The data showed that 21% of the students had a score higher that 20 in the EAT-26 questionnaire; the proportion with a score<15 was 60.5%. The prevalence of bulimia nervosa and mild eating disorders, defined as absence of full anorexia or bulimia nervosa, was 2.1 and 6.5%, respectively. No case of anorexia nervosa was found among the girls. Logistic regression analysis did not show any statistically significant asssociation between demographic variables and eating disorders, but overweight or obesity increased the odds ratio of eating disorders significantly (OR:3.72, 95%CI:2.45-5.67; P<0.0001).Conclusion: The prevalence of eating disorders is still quite high among adolescent girls, although it does not seem to have increased much in recent years. However, considering the severe adverse effects of this morbid condition on physical and mental health of adolescents, studies to understand biological, environmental, social and familial factors effective in its causation and progress are highly recommended.

Background and Objective: Stability and rheological characteristics of tomato sauce are an important tool for designing and optimization of processing equipment, as well as a major property as regards consumer acceptance. Usually blends of starch and gum are used to control and improve the texture, improve moisture retention, control water mobility, and improve eating quality of food products. The aim of this study was to investigate the effects of combined starch and xanthan gum on stability and sensory and rheological properties of tomato sauce during storage.Materials and Methods: Cross-linked waxy corn starch (0 and 0.5% w/w) and xanthan gum (0, 0.2, 0.25, 0.3 and 0.35% w/w) were used. The following tests were performed immediately after production and during storage (3 and 6 month after production): syneresis by filter paper, and the steady flow, thixotropic and viscoelastic properties by rheometeric methods. In adition, the overall texture acceptability (by sensory evaluation) was assessed using the 9-point hedonic scale.Results: One-way ANOVA showed that there were significant differences among all the samples at each of the three measurements (P<0.01). In all the stages the presence of starch and increased concentrations of the gum resulted in a reduction in syneresis and an increase in viscosity (P<0.05). All of the samples exhibited a pseudoplastic behavior. The addition of starch led to a decrease in thixotropic properties in samples containing gum (P<0.05). Samples containing 0.2% xanthan gum showed the highest thixotropy among those with starch (P<0.05). The viscoelastic solid nature of the samples was confirmed through by the oscillatory test. The samples with starch containing 0.25% xanthan had the highest bonding strength (P<0.05). Finally, based on sensory evaluation, samples with starch containing 0.20% and 0.25% xanthan gum were the most acceptable as regards texture.Conclusion: The addition of starch to tomato sauce can facilitate using xanthan gum at two concentrations (0.2 % and 0.25%), while maintaining desirable stability and the rheological and sensory properties of the sauce. On the other hand, increasing concentrations of gum will result in an inappropriate texture.

Background and Objective: The prevalence of overweight and obesity, major risk factors for several chronic disease of public health importance, is increasing rapidly worldwide. Evidence from many studies indicates that obesity substantially increases the risk of diabetes mellitus, hypertension, heart disease, and breast cancer and impairs quality of life. The aim of this study was to compare quality of life among overweight and obese children with that of healthy controls.Materials and Methods: Based on the WHO reference, a group of grades 1- and 2-primary school children in Shooshtar, Iran, with a body mass index (BMI)+1SD were selected by 2-stage cluster sampling (n=170) as the case group. Another 170 school children with a normal weight, matched for age and sex, served as control. Data were collected using a general characteristics questionnaire and the 23-item Pediatric Quality of Life (PedsQL) questionnaire.Results: Physical, psychosocial and total functioning scores of the case group were significantly lower compared to the respective control values (P<0.001). In addition, the psychosocial functioning score of the case girls was lower than that of the case boys, but the difference was not statitically significant. In both the case and control groups (both sexes) the highest and lowest scores were for physical and psychological functioning, respectively.Conclusion: The findings of this study highlight one again the importance of considering the different dimensions of quality of life of children suffering from overweight or obesity.

Background and objective: Milk pasteurization and sterilization processes prolong its shelf-life and also promote the safety of dairy products. On the other hand, these processes can also have adverse effects on the nutritional quality and safety of milk and dairy products. Formation of cross-linkages between amino acids in the protein molecules may produce undesirable compounds, e.g., lysinoalanine (LAL), resulting in reduced availability of some of the essential amino acids, as well as nephrotoxicity effects. The aim of this project was to determine the LAL content of pasteurized and sterilized milks consumed in the City of Tehran.Materials and Methods: Determination of protein in milk samples was done by the Kjeldahl method. Hydrolysis of milk proteins was done using 6N hydrochloric acid and placing the samples in the oven at 110 0C for 22 hours. The hydrolyzed protein samples were then dissolved in distilled water and the pH was adjusted to 9 by addition of 12N sodium hydroxide. For derivitization of the liberated LAL, dansylation was done by adding dansyl chloride (10mg/ml isopropyl alcohol) at 40oC for 60 minutes. LAL then measured in the samples by high performance-liquid chromatography.Results: The LAL content of raw milk samples obtained from a milk processing plant and dairy shops was zero and 5 mg/kg, respectively, while it was 35-86mg/kg in the pasteurized, and 110-233mg/kg in the sterilzed, samples. In addition, the data showed that the LAL content of sterile milk samples would increase gradually at days 1, 7, 15, 30 and 60 during storage at 25oC.Conclusion: The findings of this study show that lysinoalanine is prsesent in both pasteurized and sterilized milks, it being higher in the latter. In addition, the lysinoalanine contents of pasteurized and sterilized milks consumed in Tehran are higher than those in other countries. Considering that both children and adults consume milk daily in Tehran, controlling lysinoalanine content in pasteurized and sterilized milks marketed (by contolling time amd temperature) is of utmost importance.

Background and Objective: Hawthorn fruit (Crataegus elbursensis) has beneficial effects on certain physiological systems of the body, e.g., the cardiovascular system. Since these properties may be related to the presence of antioxidant compounds, especially flavonoids, this study was conducted to determine the antioxidant activity, bioactive compounds and flavonoids in the methanolic extracts of hawthorn fruit.Materials and Methods: Polyphenolic compounds were extracted from hawthorn fruit by the maceration method. Total phenolic and flavonoid contents were measured spectrophotometrically and the antioxidant capacity of methanolic extract was assessed by measuring DPPH radical-scavenging activity, total antioxidant capacity and reducing power assays, and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). Finally, the quantitative measurement of the fruit extract flavonoids was made by high-performanve liquid chromatography.Results: The total phenolic and flavonoid compound contents per gram of the methanolic fruit extract were 51.74±1.9 mg gallic acid equivalents (GAE) and 1.56±0.03 mg quercetin equivalents (QE), respectively. The free radical-scavenging activity of the extract was found to be in the range 17.33-93.41%, higher than that of BHT, which was 67.95- 91.04%. In other assays, the antioxidant activit of BHT was higher as compared to that of the fruit extract. Qualitative and quantitative analysis showed that among the three flavonoids in the fruit extract (quercetin, rutin and kaempferol), rutin (269.17 mg/g dry tissue weight) was the major one.Conclusion: On the basis of the results obtained, hawthorn fruit can be introduced as a potential source of natural bioactive compounds due to their high antioxidant activity.

Background and objective: Self-management of diabetes, like blood glucose monitoring and dietary fat restriction, is considered a type of healthy behavior. The Transtheoretical Model (TTM) is now presently of the most widely used models of health behavior change. The objective of this study was to determine the association between TTM constructs and the percentage (%) of energy from dietary fat intake in type 2 diabetic patients.Material and Methods: In this descriptive-analytical study, conducted in 2011, a total of 132 type 2 diabetic patients 30-65 years old participated. The constructs of TTM, including the stage of change in fat intake behavior, self-efficacy, and decisional balance, were assessed using questionnaires. In addition, based on a four-day food record completed by the patients, the percentage of energy intake from fats was determined by using the USDA software. ANOVA, Pearson and Spearman correlations were used to analyze the data.Results: The data showed that, of all the subjects, 25 (18.9%) were in the maintenance stage, 24 (18.2%) in the action stage, 27 (20.5%) in the preparation stage, 29 (22%) in the contemplation stage, and 27 (20.5%) in the pre-contemplation stage. Self-efficacy increased significantly (p<0.001) progressively with stages of bahavior change. Similarly, with progression of stages of behavior change, there were statistically significant increases in perceived benefits of behavior change (p<0.001) and decisional balance (p<0.001), as well as a decrease in perceived barriers (p<0.001). As the stages of bahavior change progressed, the percentage of energy intake from dietary fat decreased significantly (p<0.001).Conclusion: Subjets in the final stages of behavior change feel significantly more perceived benefits of, and fewer barriers to, reducing dietary fat, and have a significantly lower fat intake than those in other stages. As the satege of behavior change progresses, self-efficacy for reducuction in dietary fat intake increases significantly. Therefore, with an incresase in perceived benefits and self-efficacy, along with a decrease in perceived barriers, diabetic subjects can proceed to final stages of behavior change with regard to reduction of dietary fat and maintain the changed behavior.

Background and Objective: Fish and fish products are highly perishable because of their high contents of unsaturated fatty acids and high-quality protein. Therefore, it is essential to protect them against spoilage and extend their shelf-life by using natural preservatives, e.g., plant extarcts. The objective of this study was to determine the antioxidant and antibacterial effects of combined turmeric and shallot extracts on the shelf-life of silver carp (Hypophthalmichthys molitrix) paste stored at -18oC.Materials and Methods: Two samples of fresh silver carp paste were prepared. One sample was mixed with a mixture of 0.5% shallot extract and 0.25% turmeric extract (treatment group), packed and stored for 70 days at -18oC. The other sample was packed and stored for the same period of time at the same temperature without mixing with the plant extracts (control group). Microbial counting (total viable count =TVC) and psychorotropic count (PTC)) and chemical analysis (peroxide value =PV, free fatty acids =FFA, total volatile basic nitrogen =TVB-N, and 2-thio- barbituric acid (TBA)) were performed at days 0, 15, 30, 40, 60 and 70 of storage.Results: The data showed that the combined turmeric and shallot extracts could delay the microbial, lipid and protein spoilage in the fish paste and presrve its nutritive value and safety by preventing undesirable changes in lipids.Conclusion: The findings demonstrate that a combination of shallot and turmeric extracts can significantly extend the shelf life of silver carp paste stored at -18oC.

Background and Objective: Thomson navel orange has a high nutritional value due to the high concentration of vitamin C, fiber, folate, minerals, and phytochemical compounds such as flavonoids, amino acids, triterpenes, phenolic acids and carotenoids. The postharvest respiration of orange fruit may produce changes in its bioactive compounds. The objective of this study was to investigate changes in the bioactive compounds, including ascorbic acid, flavonoids, and total carotenoid concentrations, as well as antioxidant activity and respiration rate of Thomson navel oranges, during storage.Materials and Methods: Thomson oranges (citrus sinensis) var. navel were purchased from Iran Citrus Research Center (Ramsar) and transported to the laboratory immediately after harvest and kept in cold store at 4-5oC and 85-90 % relative humidity for 65 days. Changes in the concentrations of vitamin C, flavonoid compounds and total carotenoids, as well as in the antioxidant capacity and respiration rate of the oranges, were measured at 7-day intervals.Results: Analysis of the data obtained showed that after 56 days of storage the concentrations of total flavonoides and total carotenoids, as well as the antioxidant activity and respiration rate of the oranges, increased by 36 %, 39 %, 19.6% and 94%, respectively, while the concentration of ascorbic acid decreased by 60.5% (p£0.05). Effects of storage on the bioactive compounds concentrations, antioxidant activity, and respiration rate were significant (0.05). Changes in the concentrations of compounds with an antioxidant activity and the respiration rate affected the antioxidant activity of oranges during storage.Conclusion: Based on our results, and considering the nutritional value and functional compounds of orange fruit, using suitable technology to better protect the bioactive compounds and antioxidant activity of this valuable fruit is recommended.

Background and objective: Available evidence indicates that ther is an inverse relationship between the consumption of omega-3 polyunsaturated fatty acids (PUFA) and risk of cardiovascular disease (CVD). Based on this, dietary supplementation with eicosapentaenoic acid (EPA) and docosahexaenoic acid is recommended as a preventive measure for CVD. Liposomal nanocarriers can increase stability and improve bioavailability of omega-3 polyunsaturaed fatty acids (PUFAs). Therefore, this study was initiated to prepare and characterize co-encapsulated liposomes containing DHA and EPA by extrusion and probe sonication.Materials and Methods: After preparing empty liposomes ( that is, with no di-palmitoyl phosphatidyl choline (DPPC)) using the thin-layer filmt technique, DHA and EPA were encapsulated by extrusion and probe sonication. The physicochemical characteristics of the optimized liposomes (DHA/EPA), such as particle size, zeta potential, encapsulation efficiency, and volatile aldehyde compounds, were then determined.Results: The results indicated that, despite similarities in the average particle size, particle size distribution and the zeta potential in nanolysosomes produced by the two methods, the encapsulation efficiency for DHA and EPA of the probe sonicated liposomes was significantly higher than that of the extruded liposomes (p<0.01). Transmission electron microscopy images of both liposomes showed that they were both spherical in shape and maintained high structural integrity. The sonicated liposomes showed a narrow size distribution with an average diameter of 90.1±(2.3) nm and a zeta potential of-43.8±(2.4) mV, the encapsulation efficiency for DHA and EPA being 56.9±5.2% and 38.6±1.8%, respectively. Propanal, an indicator of secondry oxidation of omega-3 fatty acids, was the major volatile aldehyde product formed in nanoliposomes prepared with both methods.Conclusion: It can be concluded that probe ultrasound of pre-formed nanoliposomes facilitates more effective encapsulation of DHA and EPA into the nanoliposomal membrane, as compared with the extrusion method. Optimum loading of DHA and EPA is not solely dependent on their physiochemical properties; other important contributing factors are bilayer composition and method of preparation. Co-encapsulated DHA/EPA in pre-formed liposomes, presented a promising formulation capable of effective reversal of bioactive resistance.

Background and objective: Antibiotic residue in food had made different concerns. Antibiotic residue may change during food processing before consumption especially cooking. The goal of this research is to determine the effect of two methods cooking of boiling and microwave on tylosin residues in meat.Materials and Methods: Tylosin was added to minced meat samples in three level 200, 400 and 800 ppb and samples were cooked by boiling (10, 20 and 30 min) and microwave (1, 1.5 and 2 min). Tylosim amount was measured before and after cooing by HPLC and its reduction percent amount was calculated.Results: In all treatments tylosim amount of cooked samples was significantly less than that of raw sample (p<0.05). However tylosin reduction percent amount was significantly increased by boiling and microwave time increment, tylosin first amount had no effect on its reduction in microwave method but its effect is in verse in boiling method. Overall interaction effect of cooking time and tylosin first amount on its reduction percent amount in meat was significance in boiling method and insignificant in microwave method.Conclusion: Although cooking result in reduction of tylosin residue in meat and its reduction amount in boiling is more than that in microwave, it isn’t grantee for tylosin reduction and it is necessary to reduce tylosim in meat by its correct consumption in animals and withdrawal time consideration.

Background and Objective: Furan is classified as a probable human carcinogen (group 2B) by the International Agency for Research on Cancer. The Joint FAO/WHO Expert Committee (JECFA) reported in 2010 that the maximum dietary exposure to furan is 2 mg/kg body weight per day. The objective of this study was to determine the furanic-compounds content of baby-foods in Tehran market, using the microextraction technique, based on headspace liquid-phase micro-extraction/mass spectrometry (HS-LPME-GC/MS) and investigate the effects of two preparation temperatures (45 and 70oC) on their concentrations.Materials and Methods: In order to optimize the factors affecting furanic compound extraction using the response surface methodology and central composite design, 30 experiments for 4 variables at 5 levels were performed. To validate the proposed method merit figures of the method were determined. Furanic compounds from 35 different baby-food samples (powdered, fruit puree, baby drinks, and ready-soups) marketed in Tehran were extracted by HS-LPME at optimal extraction conditions (temperature: 40oC, time: 15 min, stirrer rate: 700 rpm, salt: 1 gram). The samples were prepared at 2 temperatures, namely, 45°C and 70°C.Results: Merit figures of the proposed method were in some cases better than those of previous methods. There were statistically significant differences (p<0.05) among the different baby-foods with regard to furan concentration. Preparation of the samples at both temperatures brought about a reduction in the furan content, with an increase in the 2,5-dimethylfuran content (p<0.05). The lowest and highest total furanic compound concentrations were 159.24±7.96 mg kg-1 and 624.64±31.23 mg kg-1 in powdered baby-foods and baby soups, respectively.Conclusion: In the present work, a simple and fast micro-extraction method (HS-LPME) for extraction and pre-concentration of furanic compounds in baby-foods was developed and validated. The effective parameters on performance of the micro-extraction process were optimized. Differences among the different babay food samples with regard to furanic compounds contents are due to different ingredients used in their production.

Background and Objective: Numerous attempts have been made to replace calf rennet with other milk-clotting proteases because of their limited supply and high prices. Fruit of Withania coagulans (solanaceae) has been traditionally employed in the south of Iran as a plant coagulant for cheese-making for a long time. So far no systematic studies have been reported on this plant or the quality and characteristics of cheese produced using it as a source of protease. The purpose of this study was to produce ultrafiltrated white cheese using W. coagulans protease and compare the textural and sensory properties of the cheese thus produced with those of cheese produced using fungal rennet during storage for a period of 60 days.Materials and Methods: The enzymatic extract of the fruit of W.coagulans was obtained using a solution of 0.85% NaCl and used as coagulant. Textural characteristics of the samples produced with W. coagulans or fungal rennet were determined with a texture analyzer, and their sensory evaluation was made using the hedonic scale.Results: The data revealed that the type of coagulant used had statistically significant effects (p <0.05) on the textural properties and sensory characteristics of cheese samples during storage. Sensory evaluation showed that, except for the third day of storage, the scores of all properties of the cheese produced by fungal rennet were higher than those of cheese produced using W. coagulans.Conclusion: It seems that W. coagulans protease is a good potential to be used as a substitute for fungal rennet in cheesemaking, especially cheeses with short maturity.