Iranian Journal of Nutrition Sciences and Food Technology
Year:2017 | Volume:12 | Issue:1|Papers Count:16

Background and Objectives: There is no food frequency questionnaire by which gluten consumption in patients with ulcerative colitis could be evaluated in Iran. The aim of this study was to assess the validity and reliability of a food frequency questionnaire to measure gluten consumption in ulcerative colitis. After designing the questionnaire, its validity and reliability were measured to be used in studies in this area.Materials and Methods: The method used to assess validity was panel of experts. The designed questionnaires were sent to 10 experts in nutrition to get their opinion to the questions related to CVR and CVI. To evaluate the reliability, 3 questionnaires with one-month intervals were filled by the experts, and Cronbach's alpha coefficient was calculated. To ensure the ability to use it in the patients, the questionnaire's reliability were also assessed among a group of patients with ulcerative colitis.Results: CVR coefficient calculated for the necessity of the questions was 0.695. CVI was calculated to measure the relevance of the questions to the objectives, and the content of 0.923 was obtained. Cronbach's alpha that measured in the panel of experts and among the patients was 0.761 and 0.786, respectively in the pilot study.Conclusion: The present study showed that food frequency questionnaire designed to measure the consumption of gluten has good reliability and validity, and can be used particularly in patients with ulcerative colitis.

Background and Objectives: There is evidence that resistance training and protein intake can speed tissue repair following damage, and may therefore, be useful for accelerating recovery from exercise-induced muscle damage.Accordingly, the aim of this study was to study the role of resistance training and whey protein intake on delayed onset muscle soreness indices after eccentric resistance exercise in untrained men.Materials and Methods: Twenty eight healthy untrained males of normal weight were randomly divided into 3 groups: supplement (n=10), placebo (n=10) and control (n=8), supplement group: whey protein intake+6 weeks of strength training, placebo group: placebo+6 weeks of strength training, and control group. Creatine Kinase (CK), lactate dehydrogenase (LDH), hypertrophy (HYP) and maximal voluntary isometric contraction strength (MVC) were measured before, 24 hours and 48 hours after an eccentric resistance exercise involving knee flexion.Results: Paired-samples t-test results showed that post training CK and LDH rates in place before exercise, 24 hours and 48 hours post-exercise in supplement group and 24 hours and 48 hours post-exercise in the placebo group were significantly lower than in the pre-training status, (p£0.05). In addition, elbow and knee MVC and HYP in the supplement and placebo groups were significantly higher than in the pre-training status; and the increase in the supplement group was significantly higher than in the placebo group (p£0.05).Conclusion: The major finding of this investigation was that long-term whey protein intake combined with resistance exercise attenuated the impairment in delayed onset muscle soreness indices during the recovery from exercise-induced muscle injury.

Background and Objectives: The incidence of obesity and overweight has found an increasing trend in Iran. Obesity has negative consequences on health and is a risk factor for many physical diseases such as coronary heart disease, stroke, diabetes and some types of cancers. The purpose of this study was to examine the role of depression, anxiety, dietary restraint and eating habits in prediction of overweight and obesity in a group of female employees in Isfahan, Iran.Materials and Methods: One hundred and ninety eight women were recruited from several organizations in Isfahan using convenience sampling. At first, digital weight and height scale and was used for evaluating their weight and height. Then the participants completed the research measures including Beck Depression Inventory, Dietary Restraint, Speiberger State-Trait Anxiety Inventory and Eating Habits Questionnaire. Descriptive statistics such as mean, atandard deviation, frequency, Pearson correlation coefficients and multiple regression analysis were used for data analysis using SPSS version 16.Results: Findings of the present study showed that the majority of the sample (69.5%) fall in a normal range of weight (Body Mass Index -BMI=18- 25). BMI increased with age, and about 25 percent of the sample had unhealthy eating habits. The results also indicated that dietary restraint was associated with BMI significantly, but two other variables including depression and anxiety did not have a significant association with BMI. Regression analysis showed that age and dietary restraint predicted obesity and overweight significantly.Conclusion: The study suggests that age and dietary restraint have an important role in obesity and overweight.

Background and Objectives: Due to faster growth of physiological factors, adolescence is one of the most critical periods of human growth. Proper nutrition can considerably help to increase the quality of growth in the teenage population. This study aimed to determine the status of breakfast and snacks among the students of five Iranian ethnicities in winter 2015.Materials and Methods: This cross-sectional study was performed on 2444 students aged 12-14 from 5 Iranian ethnicities (Arab, Kurdish, Sistani and Baluchi, Turkish and Turkmen) using multistage stratified and random sampling method. Data collection tool included a researcher-made questionnaire containing demographic variables and dependent variables with 17 questions. Validity and reliability of the questionnaire were approved. All breakfast and snack foods consumed recorded for the current and the previous days.Results: The mean type of food at home was 2.2 for breakfast and the mean amount of snacks at school was 1.8.17.3% of the students at home breakfast and 16.2% of students at the school did not consume any food. The least nutrition content group was the group of fruits and vegetables, and the highest nutrition was from the miscellaneous group. The quality of 16% of the received foods was poor. There was a significant relationship between the quantity and quality of foods consumed and the ethnic groups (p<0.001).Conclusion: The results showed that the status of breakfast and snacks among the students in the studied ethnicities groups was different, and all ethnicity groups in need of improvement.

Background and Objectives: The age at menarche varies from country to country due to regional variation, as well as genetic, environmental and nutritional factors affecting the onset of menarche. This article aims to determine the relationship between the major dietary patterns and the age of menarche in teenage girls in Isfahan, Iran.Materials and Methods: A descriptive-analytical study was performed. A total of 540 (12-14 years old) schoolgirls in Isfahan were enrolled in this study. Multistage random cluster sampling was performed using Semi-Quantitative Food Frequency Questionnaires, Basic Information Questionnaires, and Anthropometric indices. Odds Ratio (OR) and major dietary patterns were calculated for occurrence of menarche in association with dietary pattern in girls younger than 12 years.Results: Among the different dietary patterns, three major ones were identified. Weight, BMI, and physical activity were adjusted. The results showed that the girls with higher scores in fatty and junk food dietary patterns compared to other girls with ideal pattern had higher likelihood of younger-than-12 menarche occurrence [(P<0.001, 95%CI: 1.53-4.36, OR=2.48) and (P<0.001, 95%CI: 2.1-4.82, OR=3.2), respectively].Discussion and Conclusion: In this study, the girls who had fatty and junk food dietary patterns showed higher chance of early menarche. Having a healthy dietary pattern can be associated with normal older-than-12 menarche and decline in early menarche occurrence.

Background and Objectives: Collagen is a protein with several applications in the pharmaceutical, cosmetic, medical and food industries that is prepared from different sources such as cow, pig, poultry and fish. In this study, optimization of the extraction of collagen from eggshell membrane was examined.Materials and Methods: The efficiency of extraction of collagen in different concentrations of sodium hydroxide (2.0-2.1 N) at different treatment times periods (6-36 hours), different concentrations of pepsin (U/mg90-15) and enzymatic hydrolysis times (6-60 hours) was studied with response surface methodology (RSM). Also the properties of eggshell membrane collagen were characterized by amino acid analyzer, SDS- PAGE and solubility.Results: The most important factors for extraction of collagen using RSM according to central composite design were optimized. Optimum extraction conditions were as follows: NaOH concentration of 0.76 N, alkali treatment time of 18 h, enzyme concentration of 50 U/mg and hydrolysis time of 43.42 h. The experimental extraction yield under optimal conditions was found to be 30.049%. Collagen solubility in pH=3 and NaCl concentration of less than 2% was determined. The analysis showed that Glycine having 322/1000 amino acids as the most amino acids and the immuneacid (sum of Proline and hydroxylproline) of collagen was 19.5 %. SDS- PAGE protein pattern revealed two different a (a1 and a2) components with b and γ chains.Conclusion: Collagen was extracted from eggshell membrane with optimum extraction efficiency, which can be used in film production, gelatin and functional food components to maintain health and control chronic diseases.

Background and Objectives: Patients with celiac disease should avoid consuming products that contain gluten.Therefore, planning to produce gluten-free products, especially bread, as well as improving their quality is important. In this study, the effect of quinoa flour as a rich source of fiber, minerals and Lysine on the quality characteristics of gluten-free bread based on rice flour was studied.Materials and Methods: In this study the effects of three different treatments including quinoa flour (0 to 30%), corn flour (0 to 30%) and xanthan gum (0 to 1.5%) on the quality characteristics (color, texture, specific volume) and chemical content (moisture, ash, fat, crumb swelling) of gluten-free bread were investigated. The findings were modeled and analyzed with central composite design.Results: The results showed the quadratic model fitted to response was significant (p£ 0.05), and lack of fit for these models was non-significant (p>0.05). Therefore, the model was approved for fitting information. Bread enrichment with quinoa flour caused improvements in the specific volume, moisture, ash, texture and color of the samples.Conclusions: The results showed that quinoa flour usable for improving the quality of gluten-free bread. The formulation was optimized at 19.39% quinoa flour, 9.39% corn flour and 1.5% xanthan gum.

Background and Objectives: Because of the toxicity of aluminum and the substantial growth of consumption of nonalcoholic beer packaged in aluminum cans, the efficiency of aluminum-coated cans is a major concern. In this study, the effects of storage time and temperature and type of can packages on migration of aluminum into nonalcoholic, classic malt beverage and its sensory evaluation were investigated.Materials and Methods: Two different cans (domestic and imported), filled at the same day, were randomly selected.The samples were kept under specified conditions to the expiration date for one year. The coating features of the two cans were evaluated using both chemical and instrumental methods. The aluminum concentration was measured using ICP-OES instrument, and the sensory evaluation was carried out by 9 trained assessors.Results: Although the aluminum foil constituents and composition and the coating ingredients were similar in both cans, the inspection of the cans coatings showed that the thickness and the weight of the coating in the imported cans are higher than in the domestic cans, while their porosity is less. The imported cans’ coating was made of polyethylene terephthalate and the coating of the domestic cans was made of epoxy phenol. The temperature and storage time had little effect on the migration of aluminum into the imported cans but it was meaningful in the domestic cans. The metallic taste was also higher in unflavored beers than in flavored beers, with storage time less effective in flavored cans.Conclusion: The results showed that although the concentration of aluminum was beyond the health risk in both cans, but temperature and storage time can effect on the aluminum migration. Furthermore, the added flavor has a hiding effect on metallic taste.

Background and Objectives: Given the disadvantages of the use of nitrate and nitrite in meat products and concerns about the use of such additives in these products, it seems necessary to study the production of sausages without nitrite preservatives using of tomato waste and microencapsulated nisin.Materials and Methods: Fixed component of the product included beef, oil, starch, sodium polyphosphate, sodium nitrite, water and ice, mixed spices, salt, gluten milk milk, and variable components included nitrate (0-60 mg/kg), tomato waste powder 2% and microencapsulated nisin (75-100 mg/kg); some of these chemical, microbiological and sensory properties of sausage were evaluated in a 30-day storage period at 4oC.Results: The results of chemical test showed that the amount of ash, protein, carbohydrate and fat in all the treatments increased compared to the control (P<0.05); however, the moisture content and pH decreased in these treatments compared to the control (P<0.05). Addition of tomato waste powder controlled the Malondialdehyde level in the treatments. The results of microbial tests within 30 days confirmed the efficiency of microencapsulated nisin. Treatment with 75 ppm nisin, 2% of tomato waste powder and 60 ppm nitrite was identified as the most favorable treatment in sensory evaluation.Conclusion: Use of nisin microencapsulated by zein accompanied by tomato waste in the formulation of sausage will lead to a product that in addition to having a good quality, due to partial removal of nitrite formulation, will be healthy in terms of nutrition and would have more shelf life as well.

Background and Objectives: Dates fruit, Barhi variety, is one of Iran's valuable products, but has not found its rightful place in the national and international markets yet. In order to increase its shelf life and quality protection at Dombaz stage during marketing, this research was performed.Materials and Methods: Dates fruit were packaged under modified atmosphere (active modification) with two concentrations of gases (5% O2+10% CO2+85% N2), (5% O2+20%CO2+75% N2), and control (passive modification packaging). Five layers of polyethylene bags with 80 micron thickness were used for packaging. The packages were then placed in the cold storage at 0 to -3oC and 75-80% humidity. After 30, 60 and 90 days, the most important factors of samples such as color changes, invert sugar and total sugar, soluble solids, acidity, pH, conversion percent to Rotab, and weight loss were studied. The data were then analyzed with a factorial experiment in a completely randomized design by SAS software and the means comparisons were done through a Duncan’s test (p<0.05).Results: Packaged fruits in the active modification by 10% and 20% CO2 had the lowest weight loss than the control.Invert sugar and total sugar increased in the control during the storage time. The quality changes were not significant in the active MAP treatments with 10% and 20% CO2 over the storage time.Conclusions: The conversion of dates fruit into Rotab had a decreasing trend in the treatments with 10% and 20% CO2, and storage at low temperature. They showed the minimum quality changes. The clearest brown color was observed in the MAP treatment activated with 20% CO2.

Background and Objectives: Proxidase enzyme is one of the most important enzymes in plant tissues, which can bind to hydrogen peroxide and produce an activated complex that can react with a wide range of donor molecules. Therefore, inactivation of the enzyme may increase the shelf life of raw and un-blanched frozen vegetables. In order to inactivate the enzyme methods such as heating, lowering pH oraw or adding chemical additives (SO2) can be used; however, each of the above mentioned methods has a kind of shortcoming. Nowadays consumer's trend has been oriented to use fresh products or foods prepared by little process, therefore producers are interested in using alternative methods in order that increase the product’s shelf life.Materials and Methods: In this study the effect of natural essential oils (Golpar, Thyme and Clove oils) on peroxidase enzyme activity was investigated. Optimization of peroxidase enzyme inactivation under different variables (essential oils concentration, the time of enzyme activity, blanching time and temperature) was performed using response surface methodology.Results: The results showed that peroxidase activity of celery extracts was affected by all the studied oils and its activity was reduced. Optimum conditions for non-thermal inactivation of peroxidase enzyme of celery for different used oils were as: Golpar concentration 50 ppm, the time of enzyme activity 60 seconds, and enzyme activity (absorption) 0.467599; Thyme concentration 50 ppm, the time of enzyme activity 60 seconds and enzyme activity (absorption) 0.0523847; and clove oil concentration 50 ppm, the time of enzyme activity 60 seconds and enzyme activity (absorption) 0.120615.Conclusion: This study showed that essential oils have the ability to inhibit and inactivate peroxidase enzyme activity.

Background and Objectives: Acrylamide is carcinogenic in humans, which is found mainly in plant starchy foods.Potato chips and French fries have higher levels of acrylamide compared to other foods. With respect to consumption at high level of potato chips in the world and growing interested people in healthy food, the aim of this study was to evaluate the potential of natural coatings to reduction of acrylamide formation in potato chips during the frying process.Materials and Methods: The effect of soluble soybean polysaccharide and Arabic gum as coating hydrocolloids (in 0.5, 1 and 1.5% concentration levels and 2 and 4 minute of immersion time) on acrylamide formation, the moisture loss, fat absorption, changes in texture, color and sensory attributes of potato chips were investigated. Solid phase extraction and GC-FID were applied to the acrylamide extraction of potato chips and to analyze the procedures.Results: The results showed that as concentration and immersion time increased, moisture of the chips was increased and their fat content was reduced simultaneously. The sliced potatoes submerged in soluble soybean polysaccharide and Arabic gum solution at 1.5 % concentration and 4 minute showed 79.94% (highest reduction) and 44.52% suppression of acrylamide, respectively. The maximum oil reduction was done by soluble soybean polysaccharide (1.5% con., 4 min) in 53.01% (based on wet weight). Also coating agents increased crispness and color indices, and improved the sensory characteristics such as color and taste.Conclusion: Due to the significant effect of coating agents on reduction of acrylamide formation, pre-treating potato with edible hydrocolloids, especially soluble soybean polysaccharide before deep fat frying can be considered as suitable method to reduce acrylamide formation and oil absorption of potato chips.

Curcumin as the biologic active of turmeric has many biological properties such as anti-inflammatory, anti-oxidant, anti-diabetic and anti-cancer activities. Although poor solubility of curcumin leads to limitation of its medical and biological properties, but many high quality studies show that it has major benefits for digestive and defensive systems of both humans and animals, and displays activities against a variety of diseases. Curcumin’s effective ability of inhibition protein fibrillation and inhibition of ROS production studied by this group confirms these claims. It reacts to more than 30 proteins, and modulates their function by direct or indirect reactions. Extensive research has been done on increasing its activity, solubility and curative effects on human health. But it is imperative that well-designed clinical trials, supported by better formulations of curcumin or novel routes of administration be conducted to improve its bioavailability. In this review, we describe some of the biological and physicochemical properties, the mode of actions, and the therapeutic usages of curcumin.