Iranian Journal of Nutrition Sciences and Food Technology
Year:2021 | Volume:16 | Issue:1|Papers Count:12

Background and Objectives: Hyperlipidemia is one of the most important factors in heart disease and mortality worldwide. Previous studies showed that flaxseeds included potencies to improve lipid profiles. The objective of the present study was to investigate effects of breads containing flaxseeds on serum levels of apelin and lipids in hyperlipidemic patients. Materials & Methods: This study was a randomized controlled clinical trial study with 48 hyperlipidemic patients for six weeks. Patients were randomly divided into two intervention and control groups. The intervention group received two breads containing 20% of flaxseeds and the control group received plain breads every day. Lipid profile, apelin serum, blood pressure and anthropocentric indices of the volunteers were assessed at the beginning and the end of activities and food intakes of the two groups were recorded. Results: In the intervention group, serum apelin increased (p = 0. 02), compared to the control group and cholesterol (p=0. 046), triglycerides (p = 0. 04) and blood pressure (p = 0/04) significantly decreased, compared to the control group. No significant differences were seen for body mass index, weight and serum levels of LDL-C and HDL-C between the two groups. Serum apelin increased (255. 9 pg/ml), compared to the beginning of the intervention. Moreover, cholesterol, triglycerides and systolic and diastolic blood pressures respectively decreased as 11. 2 mg/dl, 19. 9 mg/dl, 7. 1 mmHg and 10 mmHg, compared to the beginning of the intervention. Conclusion: Based on the findings, consumption of flaxseed breads included beneficial effects on increasing apelin and decreasing cholesterol, triglycerides and blood pressure. Further studies on flaxseed breads as useful therapeutic foods for decreasing hyperlipidemia are recommended.

Background and Objectives: The aim of the present study was to assess associations between nutrient adequacy ratio and mean adequacy ratio with body shape index and waist-to-height ratio in free-living elderly in Tehran city, Iran. Materials & Methods: In this cross-sectional study, 583 elderly people (304 women and 279 men) aged 60– 80 years from Tehran were selected using systematic cluster sampling method. Demographic questionnaire, activity of daily living, instrumental activity of daily living and two 24-h dietary recalls were used to assess general characteristics, physical function and dietary intakes of the participants, respectively. Nutrient adequacy ratio of energy, protein and 11 micronutrients and their means were calculated. Anthropometric measurements, including height, weight and waist circumference were carried out using standard methods and body shape index and waist-to-height ratio were calculated. Results: The median (interquartile) of body shape index was 0. 082 (0. 086– 0. 079) and the mean ± standard deviation of WHtR07 was 0. 06 ± 0. 07. The mean waist-to-height ratio of females was higher than that of males and the median body shape index of females was lower than that of males. After adjusting for the effects of all confounders, associations of mean adequacy ratio with waist-to-height ratio and body shape index were not significant. Nutrient adequacy ratios of energy and protein were directly linked to waist-to-height ratio and body shape index respectively and nutrient adequacy ratio of thiamine was inversely linked to body shape index. Conclusion: : No associations were detected between the adequacy of dietary intake and the two indicators of body fat distribution status after controlling for the confounding factors (lifestyle, demographic and socioeconomic factors).

Background and Objectives: Gestational diabetes is one of the most common diseases in pregnancy with transient effects on fetuses and mothers. The aim of this study was to assess effects of aerobic training and dietary approaches to stop hypertension diets on insulin response and resistance in women with gestational diabetes. Materials & Methods: In this quasi-experimental study, 30 obese women with gestational diabetes at 24– 28 weeks of gestation with an age range of 30– 40 years were selected using random sampling and randomly grouped into three tensample groups of dietary approaches to stop hypertension diets, aerobic training, and dietary approaches to stop hypertension diets and aerobic training. In aerobic training group, the eight-week training protocol started at 30% of the stored heart rate for 30 min and finished at 70% of the heart rate for 45 min. For macronutrients, dietary approaches to stop hypertension diets were similar to normal diets but rich in fruits (4– 6) unit, vegetables (3– 6) unit, whole grains (6– 13) unit, low-fat dairy products (2– 4) unit and (1) unit of nuts, fats and oils (2– 3) unit as well as meats, poultries and fishes (2) unit and contained small quantities of saturated fats with 2400 mg of sodium per day. Blood sampling was carried out to assess biochemical variables after 12 h of fasting at the beginning and end of eight weeks. Fasting blood sugar, 2-h blood sugar and insulin were assessed in fasting blood samples. Data were analyzed using Shapirville test, Leven test, correlated T, analysis of variance and Bonferroni. Significance levels were reported for the statistical methods when p < 0. 05. Results: Results showed that eight weeks of aerobic training with dietary approaches to stop hypertension diets decreased fasting blood sugar levels (p = 0. 001), 2-h blood sugar (p = 0. 001) and insulin resistance (p = 0. 02) and increased insulin levels (p = 0. 002) in women with gestational diabetes (p < 0. 05). Conclusion: It seems that aerobic training in combination with dietary approaches to stop hypertension diets is effective in improving blood sugar control and blood insulin levels in women with gestational diabetes.

Background and Objectives: Due to the importance of food environment of the public dining places in promoting sustainable diets, the present study was carried out to analyze canteen menu of the School of Nutrition Sciences and Food Technology sustainability and to develop a sustainable lunch menus. Materials & Methods: First, nutrition information and quantity per capita of foods served within the last 20 days were asked from the food service manager of the canteen during the second semester of 2019– 2020. The frequency of each food served, as well as food waste durung their preparation and consumption were recorded. Quantities of carbon, water and land footprints, costs and nutrient-rich food (NRF) index of the foods in the two menus were calculated. Then, a sustainable food menu for each two menus was designed in order to minimize water, carbon and land footprints and cost, as well as maxmizing NRF through goal programming method. Results: Foods served in Menu 1, had higher mean water (P=0. 011), carbon (P=0. 001) and land footprints (P=0. 022) and higher costs (P=0. 001) but lower NRF (P=0. 001), compared to those served in Menu 2. The average daily noncompostable, compostable and recyclable wastes included 19660, 6320 and 9010 g, respectively. Replacing the sustainable food menu designed for Menu 1 could decrease carbon, total water and land footprints and costs by 10, 13, 22 and 6%, respectively, and increased the NRF profile by 8%. Furthermore, replacing the sustainable menu designed for Menu 2 could result in 25, 23, 27 and 28% decreases in carbon, total water and land footprints and costs, respectively, and increased the NRF profile by 23%. Conclusion: Replacement of the current menus with sustainable ones and planning to decrease food wastes are recommended to achieve national targets of resistive economy and sustainable development and to promote sustainable diets.

Background and Objectives: In Iranian diets, breads provide large quantities of energy, proteins, minerals and vitamins needed for the body. Quality of the breads plays important roles in promoting health of the consumers. The objective of this study was to identify challenges and barriers of improving bread quality from the viewpoints of key stakeholders and experts linked to wheat-flour-bread chain, bakers and consumers in Tehran, Iran. Materials & Methods: In this qualitative study, data were collected via ten semi-structured focus group discussions and 34 individual interviews. Participants included 117 people, selected by purposeful sampling technique with maximum diversity. Moreover, snowball sampling was used to identify key stakeholders. Qualitative content analysis of the data was carried out using MAXQDA Software. Results: The major challenges and barriers to improve the quality of breads in order of importance included low quality of raw materials, use of unauthorized additives for baking breads, insufficient training and experience of bakery workers, lack of custodians responsible for the management of bread issues, lack of personal and environmental hygiene in bakeries, bread pricing regardless of bakery costs, approval of bakery licensing with no expert opinions, economic concerns of using improvers for bakeries, flour availability with various prices, short cooking times of breads in ovens, direct cooking heats and inaccuracy of purchasing wheats due to the governmental systems. Conclusion: Findings have contributed to a better understanding of the current challenges and barriers for the quality improvement of the wheat-flour-bread chain in the country. Furthermore, this can help policymakers and planners improve qualities of the bread production and supply system.

Background and Objectives: In the past decade, sulfated fucose-rich polysaccharides (fucoidan) have been much interested due to their diverse biological activities, including anticoagulant, antiviral, antitumor, anti-inflammatory, antiblood lipid, antioxidant, gastric protection and therapeutic activities. In the present study, microwave was used as a green efficient technology for the extraction of bioactive compounds of fucoidan from Iranian macroalgae (Nizimuddinia zanardini). In addition, effects of microwave on chemical composition and antioxidant activity of fucoidan were assessed. Materials & Methods: Fucoidan polysaccharides were extracted under optimized conditions of microwave power, processing time and temperature. The compound characteristics, including extraction efficiency, fucose content, sulfate content, uronic acid content and DPPH radical scavenging were assessed. Fourier-transform infrared spectroscopy was used at wavelengths of 400– 4000 cm-1 at room temperature. Results: Results showed that microwave treatment was effective in improving the extraction yield of fucoidan. Fucoidan extraction yields under the microwave technique included 3. 71 and 2. 35%. The fucose content under the microwave technique (33. 17%) was compared to that under the conventional technique (29. 5%) with significant increases, indicating less thermal degradation of the polysaccharide structures under the microwave technique. The microwave improved fucoidan antioxidant activity by producing shorter chain polysaccharides. Conclusion: In this study, fucoidan sulfated polysaccharides were extracted using microwave extraction technique in a much shorter time than the conventional extraction technique with higher efficiency and lower thermal degradation. In addition, the shorter process time decreased solvent use.

Background and Objectives: Heating, cooking and grilling of meat products form polar and non-polar heterocyclic aromatic amines as toxic compounds. The current study was carried out for the first time to assess polar and non-polar heterocyclic aromatic amines in grilled meats using two novel flat electromembrane and low-solvent microextraction and to compare these two techniques. Materials & Methods: In this study, two efficient methods of low-density solvent and flat electromembrane extractions were used for the sample preparation. Affecting factors in extraction of heterocyclic aromatic amines were separately optimized. Moreover, merit figures of the two methods were calculated and compared with each other. Results: Value of each effecting factor in extraction were calculated for the two methods. Validation methods were carried out and results revealed high capability and validation of the two methods for the analysis of real samples. Recovery rates of higher than 90% for the two methods, detection limits of 0. 2– 1. 7 and relative standard deviation of 3. 5– 8% verified use of the highlighted methods for real samples. Levels of heterocyclic aromatic amines were reported as not determined to 8 ng g-1. Conclusion: Results of this study showed that the two microextraction methods included high sensitivity, accuracy and recovery to assess heterocyclic aromatic amines in meat products. Furthermore, volumes of the extraction solvents in the two techniques were small that were advantages of the suggested methods (green chemistry). In conclusion, the suggested methods include capabilities to assess heterocyclic aromatic amines in various heated red meat products.

Background and Objectives: : Increasing demands for food products with high qualities and nutritional values have created challenge for using dietary fibers in studies. The objective of this study was to assess effects of adding extruded fiber supplements based on wheat bran coffee processing byproducts on baking, physicochemical and technologic properties of muffin cakes. Materials & Methods: Extruded and non-extruded fiber supplements were added to the cakes at 0, 2. 5, 5, 10 and 15% by replacing wheat flour (w/w basis). Properties of the batters (fiber, specific weight, consistency and pH) and cakes (weight loss, specific volume, porosity and color index) were assessed and moisture changes and staling of the samples were analyzed for 14 days. Results: Results showed that more than 5% use of dietary fibers from wheat bran coffee processing byproducts decreased specific volume, porosity and lightness of the batters. At the first day of production, hardness of the samples were higher than that of controls; however, hardness of the samples containing 2. 5 and 5% of fiber supplements was lower than that of the controls during shelf life. Moisture levels of the samples containing fiber supplements were lower than those of the controls. It is noteworthy that samples containing extruded fibers improved their consistency, weight loss, porosity, lightness, hardness and moist, compared to that samples containing unprocessed fiber supplements did. Therefore, extruded fibers delayed staling during shelf life. Conclusion: Results showed the well performance of extrusion in processing of food byproducts as an effective technology to boost physicochemical and functional properties of dietary fibers in food model systems. Therefore, it is possible to produce functional muffins containing high levels of dietary fibers with appropriate properties.

Background and Objectives: Surimi production from low-value fishes and its storage at frozen temperatures are common. Sometimes, surimi can be stored in fresh and non-frozen forms at refrigerator temperatures; however, use of preservatives is essential in these conditions. Because of concerns linked to the disadvantages of chemical preservatives, demands for the use of natural sources of these compounds, especially herbal extracts, have recently increased. In this study, effects of various concentrations of basil extract on controlling of chemical and bacterial spoilage of refrigerated common carp surimi at various storage times were investigated. Materials & Methods: Surimi prepared from common carps was assessed at concentrations of 0 (control), 2, 4, 6 and 8% of basil extract during storage in refrigerator for 16 days. Furthermore, quality of the surimi was assessed using chemical (peroxide value, thiobarbitoric acid, total volatile bases nitrogen and pH) and bacterial assays (total viable count and psychrophilic count). Results: Findings showed that the peroxide value, thiobarbitoric acid, total volatile bases nitrogen and pH in basil extract treatments, especially those with 8% of basil extract, were significantly lower than those in controls (p < 0. 05). Total viable count and psychrophilic count of the bacteria in 8% basil extract were significantly lower than those in controls, while total viable count and psychrophilic count of the bacteria respectively increased from 2. 22 and 2. 02 to 3. 93 and 4. 32 Log CFU/g in 8% basil extract within 16 days (p > 0. 05). Conclusion: Based on the results of the present study, 8% basil extract can be effective for shelf-life enhancement of the common carp surimi in refrigerator.

Background and Objectives: Processed ready-to-eat seafood is one of the most important sources of animal proteins for humans, which synthetic preservatives are used to extend their shelf-life. In the current study, possibleuse of a natural preservative compound (propolis ethanolic extract) was investigated. Materials & Methods: After formulating and preparing fish burgers, various freeze-dried propolis powder concentrations (0, 0. 1, 0. 2 and 0. 4 g/100 g) were added to the grounded fish fillets. Prepared samples were packed in polyethylene bags and stored at-18 o C ± 1. Then, relevant qualitative factors of the samples were assessed at various time intervals (0, 30, 60 and 90 days). Results: Replacement of propolis powder (0. 4 g/100 g) was able to decrease peroxide and TBA values to nearly 31. 77 and 22. 71% during 90 days of storage. The highest amount of total volatile nitrogen index(corresponding to the lowest pH) was related to the control sample (on the 90 th day of storage). Also, the result show that, there was no statistically significant difference (p>0. 01) between the samples in terms of color changes. Conclusion: Based on the results of sensory evaluation and quality assessment, using 0. 2– 0. 4 (g/100 g) of propolis powder can be recommended for the industrial production of fish burgers.

Background and Objectives: Celiac disease is an autoimmune disease caused by the digestion of gluten. The unique treatment of this disease includes use of diets with no gluten. Carrot pomace is a byproduct of juice factories, which is rich in minerals. The aim of this study was to assess effects of carrot pomace powder on physicochemical and sensory properties of gluten-free cakes and comparison of these cakes with rice and wheat cakes. Materials & Methods: D-optimal mixture design approach was used to prepare optimal carrot cake samples based on the volume. The optimal cake samples were compared with those prepared from rice and wheat flours for chemical properties, dough viscosity, baking properties, texture, color and sensory characteristics. Results: Complete replacement of carrot pomace powder showed significant differences in humidity, water activity and porosity of the samples. Carrot pomace powder cakes included significantly lower L* (lightness), a* (redness) and b* (yellowness) values than those the rice and wheat flour cakes did. Wheat cakes were significantly larger than the other cakes and the lowest volume belonged to rice cakes. Hardness of the wheat flour samples was less than that of glutenfree samples. In sensory characteristics, carrot pomace powder cakes included significantly higher overall acceptance scores, compared to those wheat and rice cakes did. Conclusion: Based on the results from this study, the highlighted replacement may positively affect physicochemical properties of the gluten-free cakes.

Background and Objectives: Nowadays, use of lactic acid bacteria (LAB) in foods is increasing to induce health effects. The aim of this study was to isolate and identify LAB from local cheeses in Behbahan, Iran, as well as assessing their technological and antimicrobial properties. Materials & Methods: Lactobacillus spp. were identified using biochemical tests. After grouping the bacterial isolates based on their carbohydrate fermentation profiles, bacteria were identified using 16S rRNA gene sequencing technique. The bacterial acid production, autolytic and lipolytic activities were assessed as well. Antimicrobial activity of the strains with the best response to technological tests was investigated against pathogenic bacteria. Results: The Lactobacillus population of local cheeses from Behbahan belonged to five bacterial species of Lactobacillus sakei, Lactobacillus paraplantarum, Lactobacillus agilis, Lactobacillus helveticus and Lactobacillus salivarius. The bacterial ability to lower the pH was assessed at 30 ° C for 3, 6 and 24 h. Except L. paraplantarum and L. salivarius, which decreased pH less than 0. 4 U within 3 h, the other strains showed abilities to produce appropriate acid quantities within a short time. The highest acid production belonged to L. helveticus strain with decreases of 0. 66 U pH within 3 h. All strains showed good autolytic activities. Based on the results, four strains showed lipolytic activities; of which, the highest lipolytic activity belonged to L. helveticus and the lowest belonged to L. salivarius. Results of antimicrobial assessments showed that acidic and neutralized supernatants of L. helveticus included effects on all pathogenic strains. In general, Escherichia coli and Staphylococcus aureus were the most resistant and the most susceptible strains, respectively. Conclusion: Based on the results, L. helveticus showed the best technological and antimicrobial properties for use as an adjunct culture in dairy industries.