JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2018 | Volume:13 | Issue:2 |Papers Count:16

Background and Objectives: Whey Protein (WP) is one of the milk products with antioxidant properties. The purpose of this study is to investigate the effect of endurance training and WP intake on the antioxidant enzymes and oxidative stress of the heart tissue in rats fed a high-fat diet. Materials & Methods: Forty male Wistar rats were randomly divided into two groups: standard diet (n =8) and highfat diet (n =32). Following 9 weeks of endurance training, the high-fat diet group was randomly divided into 4 groups (n = 8 per group) including Control (CF), Training (TF), WP(WF) and Training + WP(TWF). Training included running on a treadmill at a speed of 20 m/min, 5 days per week, for 10 weeks. The values of hydrogen peroxide (H2O2), glutathione peroxidase (GPX), superoxide dismutase (SOD) and catalase (CAT) were measured in the heart tissue using the ELISA method. Results: There were more values of H2O2=561/5± 164/12 (P=0. 005) and less values of GPX=18/74± 2/82 (P=0. 001) and SOD=2/20± 0/409 (P = 0. 013) in the high-fat diet group than the normal control group. GPX levels were lower in high-fat diet control group than WP, training and training + WP (P <0. 05). SOD and H2O2 levels were higher in trained groups compared to non-trained groups and in supplemental groups were lower than non-supplemental groups (P<0. 05). CAT levels in these groups did not change significantly (P>0. 05). Conclusion: Endurance training and WP could improve the oxidative balance of the heart tissue of rats fed a high-fat diet and could help control the side effects of a high-fat diet in the heart.

Background and Objectives: Content analysis is on the document based techniques in social sciences research methods. The current study aims to perform a quantitative content analysis of Persian popular social magazines in Iran in year 2015. Materials & Methods: This study was conducted using content analysis method. The study population consisted of 5 Iranian popular social magazines with the highest circulation. Data gathering was carried out using a checklist. Cohen's kappa coefficient was used to determine the reliability of the checklist and was equal to 0. 73 which is acceptable. Also, after determining the most frequently mentioned foods, word analysis was used to determine the positive or negative relations between these items. To this end, a centrality criteria was extracted using Ucinet v. 6 software and word event map was drawn using NetDraw software. Results: A total of 10810 nutritional massages were extracted from 644 articles. The “ Days of life (Roozhaye Zendegi)” with 3615 massages had the largest number of massages. According to the results 56. 83% of the massages had wellknown authors and 95. 5% of the contents had informative role and the majority of massages (61. 21%) had credibility. The most frequently mentioned foods included pepper, garlic, citrus, water, tea, milk, different nuts, spices, dairy products and olive and almond oil. Word analysis of the keywords in the articles showed that food products such as fruits and vegetables, vitamins and minerals, various nuts and coffee and tea have been reported to be useful for treatment of organs such as heart, skin and hair, digestive system and problems such as depression, diabetes and various types of cancer. Conclusion: It can be said that the nutritional content of Iranian popular magazines had relative accuracy and credibility but these magazines need to pay more attention to citation, using known sources and using nutritional experts.

Background and Objectives: Diabetes is a chronic disorder which is recognized by hyperglycemia and Different methods such as exercise, drugs and herbal medicines are used to treat and manage diabetes. The purpose of this study was to investigate hypoglycemic interactive effects of Coriander extract and endurance training in diabetic rats. Materials & Methods: Thirty-two diabetic rats were selected and divided into 4 groups; (1) coriander extract( n =8), (2) endurance training( n =8), (3) coriander extract with endurance training( n =8), and (4) control ( n =8). Groups 1 and 3 received 100 mg / kg of coriander daily for 4 weeks, Also, groups 2 and 3 for 4 weeks, 5 sessions per week and 60 minutes each session ran on treadmill. To analyze the findings, Shapirovailk test, dependent t-test, one way ANOVA and Tukey post hoc test were used (p ≤ 0. 05). Results: Four weeks of Coriander extract intake, endurance training and coriander extract with endurance training significantly decreased fasting glucose, insulin resistance and HbA1c in diabetic rats (p=0. 001); Consumption of coriander extract with endurance training compared to coriander extract (p = 0. 001) and endurance training (p=0. 03) had a greater effect on the reduction of fasting glucose in diabetic rats. Also, coriander extract with endurance training compared to coriander extract had a greater effect on reducing the HbA1c in diabetic rats (p=0. 02). Conclusion: Due to reduction of glycemic indexes, It seems that coriander extract with endurance training used for four weeks has hypoglycemic interactions in diabetic rats.

Background and Objectives: Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are essential fatty acids that have the potential to be beneficial to human health. So, the purpose of this project was production of DHA-in high dosage from tuna wastes by coupling of supercritical fluid extraction (SFE) and supercritical fluid chromatography (SFC). Materials & Methods: Tuna by-products after the analysis of compounds were extracted by SFE process to produce crude oil. Then, DHA level was concentrated by SFC process. Obtained oil in both process were evaluated for the chemical parameters such as moisture and volatile compounds, neutral lipids, fatty acids profile and acidic value. Results: The results showed that volatile components such as alkanes were mostly detected in obtained oil by 2 methods. Aldehydes were not observed in any of the samples and acetic acid was diagnosed in outlet oil by SFE only. In Neutral lipids, the TAG and FFA levels in outlet oil by SFC were higher than SFE. On the other hand, levels of wax esters and cholesterol in obtained oil by SFE were higher than SFC process. In fatty acids, the amount of DHA in SFC was significantly higher than SFE. Acidic value did not have significant differences in the two processes. Conclusion: Tuna by-products have the potential to produce high quality omega 3 fatty acids and coupling of SFE and SFC processes are good methods for production of DHA-high dosage fish oil.

Background and Objectives: In recent years technology development has changed life-style. So the worldwide demand for ready-to-eat food products has been raised dramatically. To decrease the problems of unhealthy diet and modifications of eating habits, it is necessary to produce functional instant foods. This study was carried out to optimize instant drink powder formulation based on almond-corn textured flour. Materials & Methods: An almond meal-corn flour blend (20: 80 ratio) was extruded through a co-rotating twin-screw extruder. Mixture design was used to evaluate the effects of formulation ingredients containing textured flour (65-70%), sugar (25-30%) and stevia (0-5%) on biophysical properties and reconstruction and instant properties powder. Results: The addition of textured flour has significant positive effects on reconstruction and instant behavior of powder (P<0. 05). Based on results, optimum formulation for functional instant powder was found to be 69. 9 % for almond-corn textured flour, 29. 9% for sugar and 0. 2% stevia. Conclusion: The results showed that this instant powder had the highest wettability, very good to excellent flowability and cohesiveness index.

Background and Objectives: So far, no research has been carried out on the fortification of cream and wheat flour by arthrospira platensis micro algae powder to produce coated wafer. By enriching of wafer with arthrospira platensis micro algae we can provide a new opportunity for the production of functional cereal foods. The objective of the present study is to investigate the effect of arthrospira platensis Powder on nutritional, qualified and sensory characteristics of coated wafer. Materials & Methods: Samples of fortified wafers were prepared using arthrospira platensis at a level of 0. 5 and 1. 0 (% w / w ) in wafers cream and 0. 75 and 1. 5% (% w / w ) in wafers bread. The protein, iron and alpha tocopherol contents of the samples were measured by kjeldahl, atomic absorption and high-performance liquid chromatography (HPLC), respectively. Sensory evaluation (hedonic scale 1− 5) of the samples was made by 5 trained panelists. Besides, the peroxide value in the samples was also determined. Results: The iron, protein and alpha tocopherol contents of the fortified coated wafer were higher, and their peroxide value was lower, than their respective control values after four months (p<0. 05). The amount of protein content increased from a minimum of 0. 17% to 1. 82%, iron content from 3. 58% to 40. 43% and the rate of alpha tocopherol content from 2. 21% to 14. 7%. On the basis of Sensory evaluation (hedonic scale 1− 5), coated wafers samples containing 1. 0 % of A. platensis in wafers cream and 1. 5% of A. platensis in wafers bread scored highest following the control sample (p<0. 05). Conclusion: It is possible to produce coated wafers fortified by Arthrospira platensis with desirable nutritional, qualified and sensory characteristics.

Background and Objectives: Ozone molecules have antimicrobial activity through attacking the cell wall of microorganisms and oxidizing sulfhydryl groups of proteins, resulting in rupturing of the wall and outer membrane followed by inactivation of microorganisms. In this study, effect of ozone technology on microbial characteristics of the processed olives and its comparison with sorbic acid were investigated. Materials & Methods: In this study, ozone and sorbic acid were used at concentrations of 2. 5 ppm and 100 ppm, respectively. Samples were treated for 1, 2 and 4 minutes. The effect of ozone and sorbic acid was studied separately on thermophilic and mesophilic aerobic bacteria with producing lactic acid activity, mold and yeast. Microbiological characteristics of processed olive samples were measured for 75 days at 4 ° C on day zero, ten, twenty, thirty, forty-five, sixty and seventy-five. The least significant difference (LSD) method was used to compare differences between treatments and the data analysis was performed by SAS software. Results: In general, ozone treatment at different times and also sorbic acid reduced molds, yeasts and lactic acidproducing bacteria (thermophilic and mesophilic aerobics) populations in the processed olives compared to the control sample. Ozone injection time of 4 min had better properties and also resulted in similar efficiency of antimicrobial activity and sometimes higher than the samples containing sorbic acid. Conclusion: The results of the present study showed that the use of ozone can be an acceptable alternative to sorbic acid as an antimicrobial agent in packaged processed olives.

Background and Objectives: Eleaagnus angustifolia powder may be obtained from dried fruits and used as a functional ingredient in the production of food products. The aim of this study was to evaluate the physicochemical and sensorial properties of cupcake supplemented with various levels of Eleaagnus angustifolia powder. Materials & Methods: In this study, the effects of Eleaagnus angustifolia powder incorporation (at 4 levels; 5, 10, 15 and 20%) on the physicochemical (including weight loss, pH, porosity, specific volume, density, moisture, hardness of texture and color) and sensorial properties of cupcake was studied. Results: The results showed that Eleaagnus angustifolia powder, significantly affected the physicochemical and sensorial properties of the cake. It was discovered that by replacing wheat flour with Eleaagnus angustifolia powder in cake formulation, weight loss, reductions in pH, porosity, specific volume, lightness and yellowness of crust and crumb and sensory scores whereas density, moisture, hardness of product texture, redness and browning index of crust and crumb increased. The l smallest value for weight loss (18. 5%), porosity (16. 2%), lightness of crust and crumb (respectively 29. 33, 51. 22), yellowness of crust and crumb (respectively 24. 32, 15. 1) and the highest value of density (0. 55 g/cm3), redness of crust and crumb (respectively 20. 04, 14. 17) and browning index of crust and crumb of cake (respectively 190. 88, 54. 49) were related to the level of 20% replacing of Eleaagnus angustifolia powder. Conclusion: The present study demonstrated that over 10% of Eleaagnus angustifolia powder incorporation, adversely affects cake quality. Thus, 5 and 10% incorporation level of Eleaagnus angustifolia powder in cake resulted in acceptable product.

Background and Objectives: One of the most important factors of consumer acceptance is the products appearance. Any signs of contamination, caries and softening of fruits during storage, leads to a reduction in market acceptance of the products. So, it is essential to use safe controling methods to prevent the damage and maintain the quality of fruit at proper warehouse temperatures. Materials & Methods: In order to evaluate the effects of preservative and temperature treatments on quantitative and qualitative characteristics of Chico-Oval-fruit at post-harvest stage. A randomised controlled trial with full factorial designs study was conducted at Jiroft Agricultural Research Center. In this study two factors included preservative (calcium chloride 60 mM and spermidine 2 mM) and temperature (7, 12 and 22° C) were studied. Results: The analysis of variance showed that most of the studied factors were statistically significant. The treatments of calcium chloride and storage at 7° C were more effective than other treatments on factors like wieght loss, Soft-Tissue Firmness, pH, soluble solids content, titratable acidity and color. Control and treatment at a temperature of 22° C showed earlier damage, deterioration and chemical changes in the Chico fruit. Conclusion: Calcium chloride and storage at 7° C can increase the storage life of Chico fruit in warehouses.

Background and Objectives: The development and production of heat resistant chocolate (HRC) would allow this pleasant treat to be enjoyed in summer-time and tropical climates. The objective of the present study was to increase the melting point of chocolate at elevated temperatures. Materials & Methods: For this purpose, 0, 2, 4, 6, 8, 10 % of gelatin and corn starch were added to formulation of milk chocolate. Produced chocolates were compared with the control sample in terms of melting point profile and sensory properties (colour, odor, taste, texture, melting properties, mouth-feel and overall acceptability). Results: Results showed that the highest temperatures of melting of chocolate containing 10% gelatin and corn starch were 38. 5 and 35. 9 ° C respectively. This concentration increased the temperature of melting point (27. 2° C) compared with control chocolate (P≤ 0. 05). Also the sample with 10% gelatin had highest enthalpy (35. 34 J/gr). However no significant difference was observed in the organoleptic properties of treated chocolate samples (P≤ 0. 05). Conclusion: The overall results showed that according to the non-significant effect of these two materials on the sensory properties and increasing the melting point, it can be used in manufacturing heat resistant chocolate in tropical climates.

Background and Objectives: Although several studies have investigated the association between dietary glycemic index (GI), glycemic load (GL) and depression, results are inconsistent. This systematic review and meta-analysis was performed to summarize earlier evidence on the association between dietary GI, GL and depression. Materials & Methods: After searching PubMed/Medline, ISI Web of Knowledge, Scopus and Google Scholar, related articles published until July 2017 were identified. Two reviewers independently screened the output of the search to identify potentially eligible studies. Studies that fulfilled the following criteria were included in the current study: 1) All human studies that considered GI or GL as the exposure variable and depression as the main outcome variable or as one of the outcomes were included in the systematic review; 2) publications in which odds ratios (ORs), rate or risk ratios (RR) or hazard ratios (HR) were reported as effect size were included in the meta-analysis. Finally, 10 studies, including six cross-sectional studies, one cohort study and three clinical trials were considered for inclusion in the systematic review, and five cross-sectional studies (out of 10 studies included in the systematic review) were included in the meta-analysis. The quality of cross-sectional studies included in this meta-analysis was examined by the Newcastle-Ottawa Scale (NOS). Results: Sample sizes of the included studies ranged from 40 to 87618 participants, and in total, 171508 participants aged ≥ 18 years were included in five studies. Combining seven effect sizes from five cross-sectional studies, no significant association was observed between dietary GI and odds of depression (summary effect size: 0. 99; 95% CI: 0. 78, 1. 27). We also failed to find any significant association between dietary GL and risk of depression (summary effect size: 0. 89; 95% CI: 0. 75, 1. 05). Conclusion: By summarizing earlier findings, we found no significant association between dietary GI and GL and odds of depression. Further studies are required to reach a definitive conclusion.