Journal of Food Technology and Nutrition
Year:2022 | Volume:19 | Issue:2 (74)|Papers Count:8

Introduction: Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine. Materials and Methods: In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mozafati) were dried by two methods (sun and oven dried), then their extracts were obtained using methanol (80%), ethanol (50%) and hot water on solvents at 6, 12 and 18 hours of extraction. The amount of phenolic compounds using Folin-Ciocalteu method, antioxidant activity by DPPH method and soluble fiber by AOAC standard analysis method were determined. Results: The results showed that the highest amount of phenolic compounds and antioxidant activity were obtained in Mordasang cultivar by sun drying method, methanol of 80% and 18 hours of extraction time respectively (10. 08, 93. 38%), in Kaluteh cultivar by sun drying method, hot water extraction and 12 hours of extraction time, respectively (8. 03, 87. 94%) in Khanizi cultivar by oven drying method, ethanol of 50% and 18 hours of extraction time respectively(7. 36, 71. 91%) and in Mazafati cultivar by sun drying method, methanol of 80% and 12 hours of extraction time, respectively (8. 48, 88. 95%). The highest and lowest amount of insoluble fiber were observed in Mordasang cultivar by sun drying method and Mozafati cultivar by sun drying method, respectively. The highest and lowest amount of soluble fiber were related to Kaluteh cultivar by sun drying method and Khanizi cultivar by oven drying method. Conclusion: In general, this study showed that the seeds of different date cultivars in the Jiroft region, despite having anti-radical properties and rich in natural antioxidants, are affected by variety and drying method.

Introduction: Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to retard or prevent oxidation of foods, especially oil-based or fat-based varieties, has today received considerable attention. Materials and Methods: Inorder to extract the essential oil, water distillation method was applied and the extract of citron peel was obtained by ultrasound and maceration methods by using ethanol, methanol and water as solvents. Total phenolic compounds of the extracts and their antioxidant activities were measured. The chemical compounds in the extract and essential oil were identified by gas chromatography. Finally, the antioxidant effect on the stability of sunflower oil was investigated. The stability of oil to oxidation during storage for 5 days at 65 ° C was assessed using peroxide, anisidine, thiobarbituric acid, Tutox values and oxidative stability index. Results: The most amounts of phenolic compounds and antioxidant activity was absorved in ultrasonic-assisted ethanolic extract at 30 min. The extract concentration at 800 ppm was more effective to radical scavenging than the other concentrations. The major compounds of citron peel extract were nomilin and hesperidin. The results showed that the peroxide, anisidine, and totox value had an increasing trend over time. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. Conclusion: The results of this study demonstrate the beneficial effects of the essential oil and extract from citron peel on sunflower oil stability and its superiority over synthetic antioxidants.

Introduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated and evaluated. Materials and Methods: In this research, starch resistant to amount of Resistant starch at the concentrations of 0, 5, 10, 15 and 20% were added to the formula of Barbari bread and some chemical and rheological analysis carried out. Results: The results of this study showed that in the characteristics of Farinography of the produced dough, with increasing level of resistant starch, water absorption, expansion time of dough, dough resistance time and qualitative number of farinograph (Valorimetric value) increased and the degree of loosening of the dough decreased after 10 and 20 minutes. In the Extensographic properties of the dough, with increasing the concentrations of resistant starch, the amount of energy, the strength of the stretch strength after 5 minutes and the ratio increased, and the pullability decreased. The study of physicochemical characteristics of bread showed that by increasing the concentrations of resistant starch, moisture content, apparent density, fiber, L * index in crust and crumb of bread increased, and enthalpy, height, texture firmness to 15% resistant starch, a * and b * indices in crust and crumb of bread decreased. Conclusion: Sensory evaluation of the research work indicated that samples of control and bread containing flour with added 5% resistant starch had the highest score in terms of appearance, texture, novelty and overall bread acceptance.

Introduction: Microalgae are important components in the food chain of aquatic and terrestrial ecosystems, the number of which is increasing and being consumed as food or medicine. Microalgae and cyanobacteria are produced in controlled culture processes or removed from natural habitats and marketed as a complete food supplement worldwide. Materials and Methods: For this paper review of the results and conclusions of investigated research articles concerned with the subject. Results: Cyanobacteria have a wide range of biologically active compounds that produce and are expected to be used in the food and pharmaceutical industries. Due to the active composition of cyanobacteria such as fatty acids, sterols, volatile compounds, stable isotopic compounds, carotenoids, polysaccharides, lectins, mycosporin-like amino acids, bioemulsifiers that are anti-virus and anti-inflammatory due to their elevation and etcetra are used for marketing purposes. Conclusion: This review article attempts to introduce the active compounds of microalgae and their biological activities, their nutritional value in human diet and health, during different periods, aquatic and other animals if possible.

Introduction: Due to the consumer demand for use of low-fat products, many efforts have been made to reduce oil absorption in fried products. Gums are a group of hydrocolloids that are used to reduce the absorption of oil in fried foods. Materials and Methods: The effect of apricot gum based edible coating at different concentrations ( 0, 8, 10 and 12%) during deep fat frying of zucchini cuttings were evaluated as a solution to reduce oil absorption and improve the shelf life. Physico-chemical properties of fried zucchini such as moisture and oil contents, frying yield, weight loss, acidity, pH and soluble solid content, shrinkage rate, ripening index, chlorophyll content and firmness were determined. Results: The results showed that coating with apricot gum had a significant effect on moisture and oil contents and frying yield of zucchini cuttings (P˂ 0. 05). Coating with apricot gum resulted in higher acidity and lower pH and soluble solid content (BX) in coated samples. The lowest ripening and highest firmness was also observed in the coated samples. Conclusion: This study suggests that by using edible coating based on apricot gum can be achieved in fried zucchini cuttings with less oil absorption and higher frying efficiency, which is more acceptable to the consumer in terms of physicochemical properties. The best results obtained using apricot gum coating at a concentration of 12%.

Introduction: Overweight and obesity are associated with increased inflammatory conditions and metabolic disorders. A therapeutic agent that can suppress metabolic and immune disorders may effectively ameliorate parallel abnormalities in obesity. The aim of this study was to evaluate the effect of combined training and caffeine supplementation on Toll-like receptor 2 (TLR2), TLR4, and dectin-1 in obese men. Materials and Methods: In a semi-experimental trial, 44 obese men were purposefully and accessibly selected and randomly divided into four groups: 1) control, 2) combined training, 3) caffeine and 4) combined training-caffeine. Subjects received 6 mg of caffeine per kilogram of body weight daily for 12 weeks. The combined training program include circular resistance training (3 times with 14 repetitions at 50% of one maximum repetition and 30 seconds rest between each station) and aerobic exercise (70% maximum heart rate for 30 minutes) was performed 3 sessions per week for 12 weeks. The combined training program was performed for 12 weeks and 3 sessions per week. Data were analyzed with covariance analysis and Tukey post hoc test at the p<0. 05. Results: The results showed that 12 weeks of combined training, caffeine and combined training-caffeine significantly reduced serum levels of TLR2, TLR4 and Dectin-1 (P=0. 001). The reduce of serum levels of TLR2, TLR4 and Dectin-1 were significant in the combined training compared to caffeine group (P=0. 001). the effect of interactive combined training with caffeine was more than supplementation and training alone. Conclusion: According to the findings, it is suggested that combined training intervention with caffeine consumption be used in order to reduce its inflammatory effects associated with obesity.

Introduction: Gelatin is one of the most important biopolymers that is widely used in food and pharmaceutical industries. High demand for halal food has increased the need for gelatin in the food industry. Gelatin is one of the few proteins suitable for industrial production using by-products of meat factories. Materials and Methods: Gelatin was extracted from chicken feet and subjected to physicochemical tests (moisture, ash, protein, fat, pH and extraction efficiency). It was substituted in chicken hot dog sausage formulation at five levels of 0, 25, 50, 75 and 100% instead of chicken paste. Physicochemical and sensory properties of sausages containing gelatin chicken feet were investigated with a control sample during 45 days of storage. Five samples of hot dog sausages were prepared in three replications and the average quantitative and qualitative characteristics were compared using Duncan test at a significant level of five percent (p<0. 05) using SPSS software version 21. Results: Gelatin from chicken feet was extracted by acidic method and the results showed the amount of ash; 2. 45%, moisture; 6. 5%, protein; 82. 39%, fat; zero%, pH before and after drying 3. 2 and 6. 5 respectively and extraction efficiency (based on fresh weight) was 5. 43%. The results showed that by adding gelatin chicken feet instead of a part of chicken paste in hot dog sausage, the amount of ash and protein increased (p≥ 0. 05) and the amount of fat decreased significantly (p<0. 05). By increasing gelatin chicken feet in chicken hot dog sausage, pH, humidity and cooking loss and sensory (taste, color, texture and overall acceptance) decreased significantly (p≥ 0. 05). During the storage period, by increasing storage time from the day of production to the 45th day, the pH increased significantly (p≥ 0. 05), the amount of moisture, cooking loss and sensory properties (taste, color, texture and overall acceptance) decreased (p≥ 0. 05) in all treatments. On the 45th day, maintenance of texture properties (hardness, gumminess, chewiness) decreased (p<0. 05) while the reduction of cohesiveness and elasticity was not significant. Conclusion: According to the results concluded the treatment containing 25% gelatin from chicken feet was the superior.

Introduction: Gold nanoparticles can be used as a protective compound in the packaging of nutritionally valuable materials due to their non-toxic effects on humans and high antibacterial and antioxidant properties. Other applications in the food industry, such as the construction of sensors to identify the remnants of hazardous materials from agricultural and industrial processes, are conceivable for these materials. One of the methods of synthesis of these nanoparticles is the use of natural compounds due to reducing the side effects of chemicals, a new approach that in recent years has been referred to as "green chemistry". Materials and Methods: gold nanoparticles were synthesized using curcumin purified from turmeric as the main source of this compound. The synthesis process was investigated using UVVIS, FT-IR spectroscopy methods. The structure and morphology of the nanoparticles were performed using XRD spectroscopy and TEM and SEM imaging. The antioxidant properties of gold-curcumin nanoparticles were evaluated by DPPH free radical scavenging method. Results: Au-nanoparticles were synthesized using the green chemistry method using curcumin purified from turmeric in the form of a cross and cubic crystal structure of filled funds with an average size of 9. 80 nm. Antioxidant studies showed that the free radical scavenging ability of gold-curcumin nanoparticles was increased as compared to pure curcumin. Conclusion: Curcumin as a natural compound with antioxidant properties has the ability to reduce gold ions and convert them into nanoparticles, and due to the use of these nanoparticles in the food industry, this method can be used as a green, inexpensive and eco-friendly.