مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources
Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    1-14
Measures: 
  • Citations: 

    0
  • Views: 

    257
  • Downloads: 

    0
Abstract: 

Introduction: Tendency toward consuming ready-foods has been increased due to industrialization of countries. Noodle is one these foods. The history of noodle production and consumption is from Southeast Asia (China, Japan and Korea). Currently, this product is manufactured and consumed in most European and American countries. Generally, noodles include wheat flour, water, salt and other additives such as starch, sodium carbonate, potassium carbonate and gum. The noodles can be classified into fresh, dried, frozen, fried and ready-to-eat noodles based on the composition of the salt, the method of manufacture or preparation and the use of cereals other than wheat (Habibzadeh 2007). Low mobility and consuming ready-foods make interference in digestion system causing bloat, Constipation, and fatness. Therefore, in this study we try to solve this problem and turn this product to a functional product resulting in decreased complications and increased satisfaction and health of consumer. Material and methods: The raw materials used in this study include wheat flour, fermentation wheat bran, lactic sourdough, that the physico-chemical properties of wheat flour checked out by Iranian National Standard No. 103. These tests include moisture content, fat content, acidity, total and insoluble ash, total count, mold and PH. The samples were evaluated in three replications. In this study, two mixtures of Lactic sourdough and fermentation wheat bran, both separately and mixed have been used in producing noodle. This includes 9 attendances, 1 witness, and 3 repetitions. Physicchemical and microbiological and rheological tests and sensual evaluation have been carried out for the samples. One-way ANOVA was used to compare attendances. Multi amplitude test of Duncan was used to compare attendances average. Results and discussion: One Way ANOVA was performed on the traits, the results of which are as follows: 1-The effect of treatments on appearance specificity in Level less than 1%was significant. 2-The effect of treatments on tissue specificity in Level less than 1%was significant. 3-The effect of treatment on taste specificity in Level less than 1%was significant. Evaluation of wheat flour results: The results of the experiments are presented in Table 5. The results of moisture, ash, and pH tests that checked out with Iranian National Standard No. 103 showed that this wheat flour in terms of the characteristics mentioned is in the permissible range and can be used to prepare noodles, and due to its rheological properties, it is a relatively strong medium flour. Evaluation of fermentation wheat bran results: The results of moisture, fat, protein, pH, and phytic acid tests that checked out with Iranian National Standard No. 17028 showed that this wheat bran flour in terms of the above characteristics is within the permissible range and can be used in the preparation of noodles. Evaluation of the results of analysis of variance of pharyngeal tests: Analysis of variance of the results obtained from the effect of variables on farinograph factors shows that the addition of wheat bran had a significant effect on water uptake at the probability level (p <0. 01), Meanwhile the addition of 3% wheat bran had a higher uptake than the control sample, While the samples containing Lactic sourdough paste compare with the control sample had a significant difference in the level of probability (p <0. 01). Analysis of variance of the results obtained from the effect of addition the processed bran on the spreading time had a significant effect on the probability level (p <0. 01) Meanwhile, the spread time in samples containing sourdough (1 and 2) was shorter, while samples containing wheat bran had no significant effect with the control at the probability level (p <0. 01). Also, the highest dough stability rate in samples containing sourdough was 2% and the lowest dough stability rate was related to samples containing wheat bran at 3%. Samples containing 1% sourdough compare with control did not have a significant effect. Noodles made with wheat flour as a glutenfree product using fungal proteases and sourdough containing lactic acid bacteria had acceptable sensory properties. Also, the comparison of the mean of ash properties showed that the highest mean is related to treatment 9, which is significantly higher than treatments 1 and 10. The lowest mean was for treatment 10. Comparison of the mean of insoluble ash characteristics showed that the highest mean was related to treatment 6, which was significantly higher than treatments 4, 8, 2, 7, 1 and 10. Comparison of the mean pH characteristic showed that the highest mean was related to treatment 10, which was significantly higher than treatment 9. The lowest mean was related to treatment 9, which was significantly lower than other treatments, but there was no significant difference between other treatments. Comparison of mean moisture content showed that the highest mean was related to treatment 6, which was significantly higher than other treatments. The lowest mean was related to treatment 3. Comparison of mean fat characteristic showed that the highest mean was related to treatment 10, which was significantly higher than treatments 4, 9 and 8. The lowest mean was related to treatment 8. Comparison of the average peroxide properties showed that the highest mean was related to treatment 10, which was significantly higher than treatments 4, 6, 5, 7, 8, and 9, the lowest mean was related to treatment 9. Comparison of the mean acidity characteristic showed that the highest mean was related to treatment 4, which was significantly higher than other treatments except treatments 5 and 6, and the lowest mean was related to treatment 8. The level of acidity in noodles produced with wheat flour as a gluten-free product was increased by using fungal proteases and sourdough containing lactic acid bacteria, which resulted in the fermentation of lactic acid bacteria in the sourdough. Comparison of the mean salt characteristic showed that the highest mean was related to treatment 3, which was significantly higher than other treatments except treatment 2. The lowest mean was related to treatment 1. Comparison of the average taste characteristics showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 4, 5, 3 and 2, the lowest mean is related to treatments 2 and 7. Comparison of mean tissue properties showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 1, 5, 3 and 2, the lowest mean is related to treatment 3. The comparison of the mean of the appearance feature showed that the highest mean is related to treatment 9, which is significantly larger than treatments 8, 7, 6, 5, 3 and 2, the lowest mean is related to treatments 3 and 7. Conclusion: Tests results in the factorial form were reported in 3 repetitions based on completely randomized design. They showed that in lactic sourdough samples in attendance 1 (1%) we have the best texture and appearance. The sample containing 3% fermented bran +1% sourdough lactic paste was selected as the best treatment in terms of rheological properties. The sample containing 3% fermented bran + 1% sourdough lactic had the highest rated sensory and nutritional properties.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    15-25
Measures: 
  • Citations: 

    0
  • Views: 

    202
  • Downloads: 

    0
Abstract: 

Introduction: By definition, value-added products are a set of products that are prepared from raw food using various kinds of human or mechanical processing, which are different from their raw food in terms of shape, texture, taste, and smell. The battered and breaded products are among the valueadded products, which constitute a wide part of the market for ready-to-eat foods. As indicated by the volumes of international trade in these products, the taste and convenience of preparing these products are favored by most consumers (Venugopal 2006). Breaded shrimp is a product that is first fried in oil after coating (predusting, battering and coating with breadcrumbs), and then it is packaged and stored after freezing. Thus, the consumer only accomplishes the final cooking step, which includes frying in the oil. The poor adsorption of the coating at the food surface leads to a sharp drop in the quality of the product. So, the predusting step is performed to prevent this problem. Predusting involves the use of a soft and dry substance that is applied to the wet surface of the food before further coating, and it reduces the gaps between the coating and the food surface and it can be used as a good flavor carrier by adding spices to it (Albert et al., 2009). The battered and breaded products absorb oil equal to 1530 percent of their own weight during the initial frying process. Consequently, it has caused the consumers to be concerned about their health, obesity and cardiovascular condition due to the high amount of oil in these products. These concerns can negatively affect the battered and breaded products’ marketing (Venugopal 2006). The ability to form hydrocolloid gels, along with their natural hydrophilic properties, enables them to prevent the absorption of oil into battered and breaded products (Fiszman and Salvador 2003; Sanz et al., 2004; Akdeniz et al., 2006; Chen et al., 2008). For example, Pawar et al. (2014) evaluated effects of hydrocolloids including HPMC, carboxymethyl celluloses and xanthan on the oil uptake of kachori in deep frying. Due to the importance of reducing oil absorption and maintaining the quality of breaded products in public health, this study has examined the effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids in the composition of predust of breaded shrimp on chemical compounds and sensory characteristics. Materials and methods: To prepare the breaded shrimp, the frozen shrimps were taken out of the freezer, two hours before being used and defrosting was performed in the air. Wheat flour was used in the initial predusting phase. The batter was prepared according to the formula of Fiszman and Salvador (2003), which contains 75% wheat flour, 24. 5% corn flour, and 0. 5% salt. The dry ingredients and water were mixed in a ratio of 1 to 1. 4 for 3 min by using a blender and the breadcrumbs were used for making them breading. To prepare the breaded shrimp, the samples were first predusted and then battered in each treatment, and after dripping the extra batter for 30 seconds, they were ultimately coated with breadcrumbs. Once the coating was accomplished, the samples were fried in sunflower oil in a fryer at 190 º C for 30 seconds by using a deep frying method so as to keep the product in shape. Then, in order to remove the extra oil, the samples were suspended for 2 minutes, and after cooling the samples to the ambient temperature, the replicates of each separate treatment were packed in zip lock packages and stored in a freezer at-20 º C until the experiments were performed. After frying of each treatment, the oil was changed and the inner frying pan was washed and completely dried to fry the next repetition. All experiments were performed in 3 repetitions. 10 different treatments, including replacement of 0. 5, 1, and 1. 5% of hydrocolloids with the initial amount of wheat flour in the batter formulation were prepared. AOAC (2000) method was used to measure the moisture and ash. The amount of protein and fat was also calculated by using Parvaneh method (1377). The sensory assessment, including color, odor, taste, texture, appearance, and overall acceptance, were applied by 10 trained examiners (students of the food industry within the age range of 20-23). For sensory evaluation, a five-point hydraulic system (5: very good, 4: good, 3: medium, 2: bad, 1: very bad) was used. The examiners were asked to rinse their mouths with water after eating each sample. Means were compared with an analysis of variance (ANOVA) followed by Duncan test to determine among means at p≤ 0. 05 level. Results and discussion: The findings indicated a significant difference between the treatments (p<0. 05). By evaluating the findings related to the results of chemical compounds (moisture, ash, fat and protein), the treatments associated with various levels of sodium alginate can be considered as treatments that have the best performance in maintaining moisture and reducing fat. Protein in the samples containing carrageenan had the highest value and the control had the lowest value. Also, the highest and lowest ash levels were belonged to different levels of sodium alginate and carrageenan, respectively. Evaluation of sensory indices (odor, taste, shape, texture, color, and overall acceptance) indicated that there was no significant difference between treatments (P<0. 05). Conclusion: In general, according to the results of chemical compounds and sensory evaluation of the treatment, 0. 5% sodium alginate is presented as the most suitable treatment for adding to the predust of breaded shrimp. In the end, after sodium alginate treatments, the results of 1. 5% carrageenan and 0. 5% hydroxypropyl methylcellulose had proper and not very good and significant performance, respectively.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    27-38
Measures: 
  • Citations: 

    0
  • Views: 

    325
  • Downloads: 

    0
Abstract: 

Introduction: Using grape seed oil in the diet can play an important role in the health of consumers, due to its richness of essential fatty acids and antioxidant compounds such as tocopherols and polyphenols. However, the oxidative stability of this oil is relatively low and mixing it with more stable oils such as sesame oil can be a good way to improve its oxidative stability. However, during the heating of vegetable oils, some of their physical and chemical properties change, such as: increasing the number of acidic and peroxide, reducing the oxidative stability, changing the type and amount of pigments, and eventually forming a dimmer and Polymers that increase the viscosity of oils (Casal et al., 2010). The effect of frying heat on the composition and chemical properties of various vegetable oils such as olive oil (Romano et al., 2012) and sunflower oil (Norstand et al., 2006) have been tested by various researchers. However, no research has ever been carried out on the effect of frying on the quality characteristics of a mixture of sesame oil and grape seed oil. Accordingly, after obtaining an optimum formulation of sesame and grape seed oil mixture in the initial research (Khakbaz Heshmati et al., 2019), in this study, possible changes in some of the qualitative properties of optimal formulation during the frying process were investigated and also, an optimal sample was compared with commercial frying oil to evaluate the effect of frying on some quality properties of a mixture of sesame oil and grape seed oil, to produce oily products with beneficial nutritional properties without synthetic anti-oxidants for frying. Material and methods: In the preliminary research carried out by Khakbaz Heshmati et al. (2019), the samples obtained from mixing different proportions of sesame oil (0, 25, 50, 75 and 100%) with grape seed oil (100, 75, 50, 25 and 0%) was prepared and evaluated in terms of peroxide number, iodine number, fatty acid profile, oxidative stability, total phenol and antioxidant activity, the results of this study showed that with increasing the ratio of sesame oil from 25 to 75%, the linoleic acid content of the samples decreased; while oleic, palmitic and stearic fatty acids increased in combined samples. Increasing the proportion of sesame oil in the mixture, reduced the iodine number and peroxide index of the samples. The addition of sesame oil in different ratios to grape seed oil, increased the number of phenolic compounds and antioxidant strength, resulting in the oxidative stability of the mixed samples. According to the results of the evaluation of chemical and antioxidant properties and also due to the low price of the product, the formulation of 25% grape seed oil + 75% sesame oil was selected as the optimal formulation for different mixing percentages of grape seed and sesame oils (Khakbaz Heshmati et al., 2019). To proceed with this study, sesame oil and grape seed oil of 200 grams (w/w) were poured in a laboratory container and homogeneously mixed with a magnetic stirrer (at ambient temperature) to form a uniform mixture. In the next step, to test the oil quality changes during the frying process, four samples of 150 grams of optimum oil formulation were prepared without any additives and were poured into glass containers. Samples were heated in an oven at 160 ° C and at 0 ° C (control sample), for 30, 60 and 90 minutes. After cooling in the desiccator, the samples were stored at-18° C until the test. Also, a commercial oil (a combination of sunflower, soybean, palm olein, palm super olein, and canola) used as the control sample in this study. It was purchased immediately after production and kept until the research was carried out at-18 ° C. In this research, the thermal stability of the mixture of sesame oil (75%) and grape seed oil (25%) as the optimized formulation, was investigated for 90 minutes of frying process at 180° C and compared with the frying oil. During the frying process, at 30 minutes intervals, the main oil qualitative indicators including acid number, peroxide value, p-anisidine value, phenolic compounds, and polar components were measured. Results and discussion: In this study, a mixture of sesame oil and grape seed oil was heated at 180° C and, the quality factors of the oil were investigated for 90 minutes. The results showed that by the increasing heating time acid value of the mixture of sesame oil and grape seed oil increased significantly, which resulted in hydrolysis and release of fatty acids. By increasing heating time up to 60 minutes due to oxidation of peroxides, peroxide value increased significantly. However, by the continuation of the heating process, the initial oxidation products were unstable and, by the decomposition of these products, the peroxide value was reduced. By the decomposition of peroxides, the anisidine value increased significantly. With the increasing heating time, the oxidation of phenolic compounds increased and, the number of phenolic compounds decreasing. Comparison of the acid values and peroxide value of the mixture of sesame oil and grape seed oil with the permitted values of the Iranian national standard showed that these values were not within the permitted range while the number of polar compounds was within the allowable range. As a result, it was noted that the mixture of sesame oil and grape seed oil, although suitable for short-term heating and cooking. But it did not gain usability as a frying oil. It is not an applicable oil for long-term heating and frying. The results of specific tests of frying oils showed that, with increasing frying time, the acid number, panisidine value, and polar components were increased but peroxide value increased only for the first 60 minutes of the process and then decreased. Conclusion: Comparison of the obtained values for different factors of sesame and grape seed oil with the national Iranian standard limits showed that the parameters of acid number and peroxide value were more than the national standard of Iran, but the content of polar compounds was within the permissible national standard of Iran. Finally, the mixture of sesame oil and grape seed oil is not suitable for long term heating and frying.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    39-51
Measures: 
  • Citations: 

    0
  • Views: 

    324
  • Downloads: 

    0
Abstract: 

Introduction: Now a Days, along with technology improvement and Increasing need to the kefir products which has much healthful effects and also considering to importance and varieties of herbal distillates and their compatibility and then its social necessities for being healthy people, this stimulant has led manufacturers and researches of food fields to use and promote the natural distillates through decreasing ethanol production through food stuff shelf life. Among food additives, flavouring the most importation position, many food manufacturers have considered to using natural flavouring in food stuffs due to being attractive, improving marketability, stimulating consumers, appetite, encouraging customer to buy and also creating perfume and smell, but these flavours can be effective in fermented beverages and ethanol is one of the harmful material for human body. Its effects have been considered by researchers. This behavior material has been used increasingly in west countries but in our country has been decreased because of strong religious behaves. One of the most important role of the bacteria and yeast through kefir beverages production, is its alcoholic fermentation. Since ethanol is produced by yeasts existed in kefir, and herbal distillates are added to yogurt beverage, as flavourings, then doing this research is very important and necessary. The goal of doing this research is to evaluate herbal distillates effects on chemical characteristics of kefir beverages and also on the level of ethanol and caused suitable and tasty flavour and also has positive influence on scent and sensitive features. The importance of kefir beverage on consumer acceptance is obvious completely. In a study they consider to the influence of distillates and flavour combination in kefir beverages prepared from soy milk. The result of this study showed that sterile soy contains, and 2, 3, 4 kefir seeds Sakarouz after being incubated in 22 to 25 centigrade temperature and being preserved two weeks in 4 Ċ . Flavour forming compounds (includes acetaldehyde, de steel, acetoin and ethanol) has been a declining trend (poor ahmad 2011). Bakhshandeh and et., al (1391) examined the taste and aroma compounds in kefir. The results of the study showed that the level of acetaldehyde, di steel, acetoin and ethanol has raised through temperature rising and this process has been decreasing one along with cold storage from the first day for two weeks (up to 14 th days) and the level of pH, Acidity has decreased and increased in all samples, respectively. Gozal has studied some of organic acids and volatiles flavouring agents in kefir beverages during fermentation period. Ethanol production began 5 hours after incubation, and production of acetaldehyde and acetoin increased during the fermentation period. (Gozal 2000). Hakoi (2013) have studied an examination of fermentation conditions of walnut milk drink incubated with kefir grains. The result of this study showed that fermentation period and temperate rate and also sucrose concentration has remarkable effect on the Fermentation of walnut milk. Adding distillates to the environment of kefir drinks can increase ethanol levels beyond standard levels. doing this research along with answering to research questions can facilitate properly using the right amount of each distillates to kefir drink. Then through achieving results of this research while taking advantage of the desirable and valuable effects of such distillates, its adverse effects on the health of the consumer can be prevented. Materialms and methods: In this research 4 kinds of distillates (mint, pennyroyal, dill and pussy) in 4 densities (0. 5, 0. 2, 0. 1 and 0. 05 volumetric percentage) has been added to the kefir beverage and has been mixed by a mixer through 2 minutes. Then their caps Has been pressed and conserved in 25 Centigrade temperature, in four time period (7, 10, 14 and 21 day) the flavoured samples have been sent to chromatography lab laboratory to analyze and identify ethanol. The flavoured samples was put in a vial tray and automatically was put in the upper space system oven. The robotic system of the device is in a shape that carbonated micro syringe was put on sample container then passed carefully through aluminum cap in a way that the carbonated syringe needle tip has been placed in upper space of sample solution and maintenance from one to two minutes, after taking sample, moved to inject toward Gas chromatography device. In this research the chromatography A Shimadzu 17 equipped with a flame on detector was analyzed and capillary column, Cp-5 CB in length 60 meter and 0. 32 inner diameter and 0. 25 static phase thickness and N2 carrier gas and 15 Milliliter in a minute flow velocity and by 175 Centigrade of detector temperature has been used for separating. The kefir beverage pH level was measured and the level of acidity was measured by titration method through titrating 500 milliliter sample by sodium hydroxide 0. 1 Normal. Results and discussion: Through this research we found that the keeping time and the concentrations of distillates has increased the level of ethanol significantly. About Ethanol level, we found that time, concentration and the kind of distillates has significant effect on Ethanol level (p< 0. 05). Through studying mutual effects of the time and concentration and also the kind of distillates concentration and time, we found that time and concentration don't have significant effects on ethanol level (p< 0. 05). This research showed that the main effects of time, concentration and the kind of distillates on pH level is significant (p< 0. 05). we found through mutual effects that the mutual effects of the kind of distillates and the time, the kind of distillates and concentration and the mutual effect of the time and concentration and the effects of distillates kind concentration and the time, has had significant effect of Acidity level in this research. The main effect of concentration on pH level is significant. Through studying the result, we found that none of main effect of the time, the kind of distillates, mutual effects of the time and concentration, the kind of distillates and the concentration and the time on pH level are not significant (p< 0. 05). And the most amount of the Ethanol through keeping time has allocated to mint distillates. Conclusion: In spite of the significant effect (p< 0. 05) the keeping time, the distillate, concentrations, Ethanol level has been observed in the standard level, eventually the approach of using natural additives in place of synthesized additives has improved healthy levels of society and is correspondent with Iranian taste.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    53-80
Measures: 
  • Citations: 

    0
  • Views: 

    284
  • Downloads: 

    0
Abstract: 

Introduction: Tomato is one of the most valuable sources of minerals and vitamins supply in the human diet. Low shelf life of tomato and its short shelf life with inadequate processing facilities lead to heavy financial losses. Therefore, preserving and processing tomatoes is of the commercial importance (Liu et al., 2010). Drying is one of the preferred methods for keeping tomatoes (And and Barrett, 2006). Dried tomato products including half tomatoes, tomato slices and tomato powder, have a lot of consumption, compared with other tomato products. Among dried tomato products, tomato powder has a particular market. Powder production is an alternative method to extend the shelf life of foods (Liu et al., 2010). Usually the fruit powder is very dry, humidity absorber and has a lot of volumes. Therefore, during storage, transportation and administration, it requires special care and heavy packaging that will increase the cost. To overcome these problems, compression of the fruit powder in tablet form is a unique way. Tablet making of fruit powder has gained much popularity due to its ease of use, storage, transportation and product formulation (Aziz et al., 2018). After the tablet making process, the tablets contain high moisture content. They are not suitable for transportation and storage. So, in order to prevent the tablets corruption and maintain their quality, tablet drying is one of the important steps after the tablet making process. The drying process is an important operation that affects the quality and final price of the product (Mahapatra et al., 2018). Different drying methods play an important role in protecting foodstuffs. However, the effect of different drying methods on the quality of some foodstuffs is not clear. The purpose of this study was to drying process optimization of compressed tablet produced from tomato powder undergoing microwave-hot air conditions. Material and methods: First to remove the thin layer of fresh tomato peel, they were immersed in hot water for 30 to 45 seconds and then the tomato peel was easily separated. After the tomato peel was removed, cut with a sharp razor to 3 mm thick. For drying, the tomato sheets were placed on aluminum foil and the samples were dried in a semi-industrial continuous hot air dryer at 50 ° C at 1 m / s. After the drying process of the fresh tomatoes, the dried tomato slices were first poured into the mill and grinded for a minute. After the grinding process, tomatoes were sieved with a 50 mesh sieve (particle size less than 0. 5 mm) to homogenize the particle size. Prior to performing the pelletizing process, to increase the adhesion force between the particles, it is necessary to add the tomatoes, moisture and adhesives. According to pre-tests, moisture content of tomato powder was increased to d. b. 23%. 55% fructose syrup was also used as adhesive. The fructose syrup was dissolved in water by 6% by weight (by weight of tomato powder) and the resulting solution was added to the tomato powder and mixed with it. Refrigerate for 72 hours at 4 ° C. In order to compress the raw materials into a closed mold, a laboratory hydraulic press was used to perform tablet making experiments. Drying experiments were performed immediately after the tableting process was completed. Microwave-hot air dryer was used to dry compact spherical pellets produced from tomato powder. In this research, the effect of different conditions of microwave-hot air drying (air temperature, inlet air velocity and microwave exposure time) on the qualitative and chemical properties of the compressed tablet produced from tomato powder containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of Δ L*, Δ a* and Δ b* were studied. To analyze the data and optimize the process, the response surface method and central composite design were used. Input parameters (independent) were: inlet air temperature, inlet air velocity and microwave exposure time. Dependent parameters (responses) were: lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of Δ L*, Δ a* and Δ b*. For drying samples, five levels of air temperatures (40, 50, 60, 70 and 80 ° C), air velocity (0. 5, 1, 1. 5, 2, and 2. 5 m/s) and microwave exposure time (0, 4, 8, 12 and 16 seconds) were applied. Results and discussion: The amounts of lycopene content, concentration of vitamin C, total phenol content, antioxidant activity, Δ L*, Δ a* and Δ b* were achievd between 865 to 2205. 6 mg. 100gDM-1, 0 to 0. 88 mgascorbic/gDM, 0. 36 to 8. 9 mg GAE/g DM, 34. 95 to 99. 02%, 12. 89 to 18. 98, 5. 35 to 14. 609 and 6. 78 to 13. 21, respectively. The optimum drying point of the at air temperature of 50 ° C, air velocity of 1. 07 m/s and microwave exposore time of 4 seconds were obtained and the response variable values in the optimal point containing lycopene content, concentration of vitamin C, total phenol content, antioxidant activity and color indices of Δ L*, Δ a* and Δ b* were obtained 434. 7 mg/100gDM, 0. 66 mgascorbic/gDM, 7. 78 mg GAE/g DM, %50. 11, 14. 76, 8. 49 and 7. 61, respectively. The results showed that the with simultaneous increase air temperature and the microwave exposure time, concentration of vitamin C decreased. The decrease in ascorbic acid observed during microwave drying may be due to the degradation of vitamin C by electromagnetic waves from microwave power in dried samples. also with increasing temperature, the amount of lycopene Increased. This increase in lycopene is due to the fact that carotenoids, especially lycopene, are complexed in the cellular matrix of fruits and vegetables, and processes such as crushing, cooking, and heating cause the release of lycopene from the tomato cellular matrix. As the temperature of the inlet air into the drying chamber increased and the microwave duration increased, the total phenol content of the compacted tablet produced from tomato powder decreased. The reason for this decrease is that heat treatment may release more phenolic acid from the breakdown of cellular components. Although disruption of the cell wall also releases oxidizing and hydrolytic enzymes that can destroy antioxidants in fruits and vegetables, but low temperature heat treatment disables these enzymes to prevent acid degradation and loss of acidity. The phenolics are reduced. With a simultaneous increase in intake air temperature and air velocity input, the antioxidant activity of tomatoes tablets increased with increased microwave exposure time antioxidant activity of tomatoes fell tablets. The reason for this increase is that while heating is the main cause of the degradation of antioxidants such as ascorbic acid, but heat can trigger the formation of compounds such as melanoids in the myard reaction, and these compounds can have antioxidant effects that lead to increased It becomes antioxidant. The results showed that increasing the temperature caused a greater difference between the color indices L* and a* and a decrease in the color index b* compacted tomato tablets compared to fresh tomatoes. The increase in temperature caused more darkening (decrease in L* index) and decrease in redness (decrease in a* index) in tomato compacted tomato. That is, the specimens became darker than the former, due to the formation of a brown grain through the Mayard reaction. Generally, the color indices at lower temperatures were closer to the values of fresh tomato samples. Conclusion: Results indicated that the drying under lower temperature (50° C) and lower exposore time of microwave radiation (4 seconds) with fixed power (90 W) caused to further ingredient materials preservation and increasing in desirability index.

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Author(s): 

KALANTARI S. | ALIZADEH A.

Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    81-93
Measures: 
  • Citations: 

    0
  • Views: 

    368
  • Downloads: 

    0
Abstract: 

Introduction: Red meat is one of the most vital ingredients of human diet because of being an important source of protein, Further studies have proven that methods of cooking and processing of meat are effective not only on the fat, but also in increasing its oxidation index, as well. Freezing is a common practice in the meat industry because it preserves meat quality for an extended time and offers several advantages such as insignificant alterations in product dimension, and minimum deteriorations in product color, flavor, and texture. The limit of storage or shelf life of meat has been prevented from being reached by microbiological and physicochemical spoilage under conditions such as refrigeration and freezing. Today, due to the lack of time and employment of women, one of the concerns of home cooking is how to store meat. Usually the meat is kept frozen at home, and whether the meat is cooked in the frozen state or raw is one of the questions facing most women. Therefore, the purpose of this study was to compare the effect of freezing on the quality characteristics of raw and cooked meat to determine the quality characteristics of frozen and then cooked meat. In this research, effects of freezing treatment on beef was investigated in 6 replicates with two different treatments, precooked and then frozen (T1), pre-frozen first and then cooked (T2). The samples physicochemical features have been studied during 5 months of storage. A control sample was prepared without any treatment. Material and methods: pH measurement, moisture content, fat, protein content and peroxide value of meat samples were all analyzed according to national Iranian standards. TBA index was measured according to the method described by AOAC (1990). Iron content was measured with a flame atomic absorption spectrometer according to national Iranian standard. Color measurement as Δ E was analyzed by image processing with Photoshop 8. Texture analyzing test was performed using a texture analyzer (Brookfield LFRA 4500, USA). In this method, the specimen was placed 2 cm in diameter on a porcupine and under a hemisphere. The test was accelerated to 1 mm / s, and the infiltration of the specimen was performed; the infiltration of the specimen and its perforation were reported at high power (Honika, 1997). Analysis of variance (ANOVA) was performed in a completely randomized design using linear plot (G. L. M) with Minitab 16 software. Comparisons of means were performed using Tukey's test at 95% confidence level. Treatments were performed in six replications. Results and discussion: The treatment effect was significant on all the analyzed parameters: pH, moisture, fat, protein, peroxide, TBA and cooking loss (p<0. 05). Results of the mean comparison showed that fat, pH and iron had significantly decreased (p<0. 05), while protein content, peroxide and TBA had remarkably increased (p< 0. 05) during storage. The decrease in moisture after slaughter is inevitable due to the decrease in pH (close to the isoelectric pH of proteins), the completion of ATP, and the effects of myofibrillar contractions. These factors all lead to the release of water, which subsequently releases water into the extracellular and sarcoplasmic reticulum of proteins. Water retention was less for frozen samples. Although frozen foods are microbial-resistant, they are subject to chemical changes and their enzymatic activities continue at low intensity. The reason for the decrease in fat was due to the lipid oxidation Fresh meat fat was higher than frozen meat and cooked meat. Certainly, fat removal during baking causes this decrease. Fat content of treatment 2 was higher than treatment 1 and oxidation in treatment 1 was higher. In fact, initial cooking resulted in more fat removal in treatment 1 than in post-freezing cooking (treatment 2), which also differed during the storage period, resulting in lower fat content in the fifth month. Freezing damage, the structure of muscle cells by releasing lysosomal and mitochondrial enzymes, iron and other peroxidants, which increase the intensity and speed of protein oxidation. In treatment 1 due to the thermal process initially and inactivation of some enzymes, the proteolysis process is slower. However, in treatment 2, the process of proteolysis has improved. The non-frozen water portion is important in determining oxidation, since some chemical reactions can also occur during freezing storage, primary oxidation during baking, for example, can lead to secondary lipid oxidation during melting (Own & Laurier 1975). As treatment 1 was first cooked and then frozen, oxidation began at the initial heating stage and continued at a lower rate during freezing. For this reason, it had a higher peroxide index than treatment 2 overall. In the overall study, the lowest thiobarbituric acid was in control and the highest in treatment 2 (frozen and cooked) after 5 months of storage. Both treatments (1 and 2) had oxidative corruption within 5 months of storage, although the severity of treatment 2 was higher than that of treatment 1. In fact, the initial curing by enzymatically deactivating was able to reduce the intensity of oxidation during frozen storage. The results of this study showed that the amount of iron decreased significantly over time. Freezing time in particular affects the retention of vitamins and minerals. Iron is in the structure of myoglobin, denaturation leads to increased sensitivity of myoglobin to auto-oxidation and co-oxidizes with iron myoglobin oxidation (Otter et al. 2012). In texture analysis, the results showed the meat become stiffer during storage. The raw state showed more stiffness due to the effect of annealing on protein deterioration. Finally, raw meat (treatment 2) showed higher firmness after 5 months and the nearest firmness to control raw meat. Increased stiffness of meat due to lower moisture content is one of the most common problems that occur due to freezing and storing of frozen fresh meat in the meat texture (Akhtar et al., 2013). Regarding the color, treatment 2 showed less difference with the raw meat which can be concluded that the raw meat in the freezer retains its color better. Conclusion: This research showed that both samples had an oxidative spoilage within 5 months, which offers not to store frozen meat more than 3 months. Considering nutritional features expected from meat, it could be concluded that sample T1 which was the meat that was first cooked and then frozen was preferred to sample T2 because of preserving more iron, protein and having lower TBA index. In sum, cooking meat before freezing is recommended.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    95-107
Measures: 
  • Citations: 

    0
  • Views: 

    415
  • Downloads: 

    0
Abstract: 

Introduction: Gum arabic is a branched polysaccharide and categorized as a protein-arabinogalactan hybrid. The presence of the protein part along with the carbohydrate portion has led to its amphiphilic features (Dickinson 2003). Structurally, it’ s a disk-like structure that includes galactopyranose units in the main and lateral chains. This gum is widely used in the preparation of emulsions, encapsulation of flavors, and the production of hydrogels in the food and non-food industries (cosmetic and pharmaceutical products) (Williams and Phillips 2009). In recent decades, the modification of biopolymers has been one of the interesting topics, on the one hand, to solve their problems and, on the other hand, to develop new products with new features. So far, numerous studies have been done to improve gum arabic properties by various chemical and physical approaches. Among physical methods, cold atmospheric pressure plasma is a new, green, and non-thermal method (De Geyter and Morent 2014). Plasma is defined as an ionized gas consisting of electrons, positive and negative ions, free radicals, excited and non-refractory gases, as well as electromagnetic rays (UV and photons( which these particles are constantly interacting with each other (Conrads and Schmidt 2000). One of the applications of cold atmospheric pressure plasma is a modification of biopolymer structures through surface modification. Exposing the surface of biopolymers to bombard electrons, free ions, free radicals, and the emission of electromagnetic radiation causes some chemical and physical reactions on the surface of the material, which also leads to changes in the functional properties of matter. Corona (Conrads & Schmid 2000), Jets (Sohbatzadeh et al. 2018) and dielectric barrier discharge (Sohbatzadeh et al. 2010) are the most important sources of plasma production at atmospheric pressure. To date, no data have been published on the effect of plasma on gum arabic. The main goal of our study is to investigate the effect of DBD plasma at atmospheric pressure on some properties of gum arabic. Material and methods: A dielectric barrier discharge apparatus was used for plasma formation and sample treatment. The device consisted of two parallel rectangular aluminum electrodes (17 * 8 cm) with a 28 mm gap between them, and each electrode was covered with a mica sheet as a dielectric barrier. A certain amount of gum arabic powder was placed on the lower plate and treated for 10 min. The humidity and ambient temperature were adjusted to 85 and 20 ° C, respectively, and were monitored during treatment with a thermo hygrometer. Then flow behavior, FT-IR, XRD, water contact angle, color, and FE-SEM measurements were conducted to evaluate the effect of plasma treatment on properties of gum arabic. The SPSS software using t-student test was applied to evaluate the effect of plasma treatment on gum arabic compared with untreated gum. Result and discussion: The results showed that the oxidation and etching were two effective reactions in plasma treatment of gum arabic. The XRD analysis showed the plasma treatment had no significant effect on the gum arabic amorphous structure, although the increase in the peak of the treated gum compared with control depicted some changes in the structural order of gum arabic happened after plasma treatment. A comparison of the IR spectrum of the treated and control gum confirmed the presence of all informative peaks in relatively similar positions. The most noticeable changes in the IR spectrum of treated gum was recognized between 1750-1200 cm-1. The peak intensity of treated gum increased in band 1722 cm-1 compared with control, which might be due to the formation of carbonyl groups as a result of aldehydes oxidation. Other changes confirmed generation amine groups, carbon-hydrogen bonds, carbon-oxygen bonds as well as destroying some hydroxyl and hydrogen-carbon groups. A comparison of the obtained micrographs revealed that plasma treatment increased the surface roughness of gum arabic powder. Measuring the contact angle of the specimens indicated the ability of the plasma to change the hydrophilic nature of gum arabic to hydrophobic. The main cause of this occurrence was physical and chemical changes due to surface etching and changes in the ratio of hydrophilic and hydrophilic groups. Investigating the variation of viscosity versus shear rate showed that with increasing shear rate, the apparent viscosity of 40% (w/w) of dispersions was gradually reduced, indicating that shear-thinning behavior of the dispersions. The results showed that the application of plasma treatment reinforced the shear-thinning behavior of the dispersion prepared with treated gum. The apparent viscosity of the treated-gum dispersion at all applied shear rates was higher than the natural gum dispersion, which suggesting increasing intermolecular bonding and particle bonding with water as a consequence of plasma treatment. The power-law model properly described the natural and treated gum arabic flow behavior. The color analysis of the samples showed plasma treatment changed the color of gum arabic powder as a consequence of chemical and physical reactions. Conclusion: Gum arabic is mainly used as a stabilizer/emulsifier in the food industry. The present study was performed to evaluate the influence of cold atmospheric pressure-air plasma on the physical, rheological, and structural properties of gum arabic. According to the FT-IR and XRD data, plasma treatment did not affect the skeleton and amorphous nature of gum arabic, however, the structure order and some functional groups varied upon plasma treatment. Results of the current paper revealed that air plasma treatment significantly (p<0. 05) increased the viscosity of treated-gum dispersion and its shear-thinning behavior. The power-law model was a proper model for interpreting the flow behavior of natural and treated-gum arabic dispersions. The plasma treatment increased the roughness of gum arabic powders as a result of the etching process. The measurement of the contact angle of the specimens indicated the ability of the plasma process to change the hydrophilic nature of gum arabic to hydrophobic. The color differences data shown that the color of plasma-treated gums changed compare with untreated gum. These results will help researchers to deep insight into the effects of cold atmospheric pressure plasma on composite protein-carbohydrate structures and their new properties and thus finding the new capabilities of this technology as well as modified gum arabic in the food industry.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    109-121
Measures: 
  • Citations: 

    0
  • Views: 

    538
  • Downloads: 

    0
Abstract: 

Introduction: Grape berries contain rather high amounts of polyphenolic compounds such as anthocyanin, which contribute significantly to their quality, appearance, and taste. Grape berries produce significant amounts of phenolic compounds. Phenylalanine ammonia-lyase (PAL), is first enzyme in the phenylpropanoid pathway which catalyses the conversion of phenylalanine to fl avonoids, phenolic and anthocyanin. Phenylalanine ammonia-lyase (PAL) (EC 4. 3. 1. 24) is an essential enzyme in the phenolic biosynthesis pathway that catalyzes the conversion of Lphenylalanine to trans-cinnamic acid and ammonia. Thus, PAL is the first and decisive step in the phenylpropanoid pathway and is therefore involved in the biosynthesis of phenolic compounds in the plants. The phenylpropanoid pathway involves in the synthesis of secondary compounds such as phenylalanine and phenolic (Garde-Cerdá n et al., 2014). Considering the positive impacts of phenolic compounds on human health due to their antioxidant properties, their enhancement in fruits and vegetables especially by natural products such as phenylalanine might be considered as promising strategy to fight against cancerous cells and important diseases. Moreover, the increased concentration of phenolic in berries is a critical property benefitting health. In recent years, widespread attention has been focused on the potential beneficial properties on human health of anthocyanin in grapes and their products. Free radical scavenging, antioxidant, antimicrobial, and antiviral activities, nutraceutical and pharmaceutical activities like prevention of cardiovascular disease, protective effects against hepatic damage and disease, anticancer, antitumor, and anti-mutagenic activities, suppression of inflammatory responses, protection against age-related decline in cognitive behavior, and neuronal dysfunction are some top health beneficial properties of phenolic compounds (Brouillard and Dangles, 2017). Material and methods: This experiment was conducted in a completely randomized block design using four replications. All reagents and solvents were purchased from Sigma-Aldrich, St. Louis, MO, USA, and used without further purification. Each experimental unit consisted of two plants that each had at least three clusters of approximately the same size, maturity, and development. Vines were sprayed with four concentrations of Phenylalanine (0, 50, 100, and 200 µ M) at pre-veraison (in which berries are green and hard) stage. The final volume was reached using distilled water and the pH was set with NaOH (1. 0 N) to 7. 0. The solutions of Phenylalanine with surfactant TWEEN® 20 were sprayed fifth at 5 day s intervals (to ensure that all clusters received sufficient amounts of Phenylalanine solution at pre-veraison stage in case of any rain, deficiency or late development of some berries) on the whole cluster in the early morning. The clusters had little or no evidence of asynchrony and the berries were mostly green and hard. An equal amount of distilled water plus TWEEN ® 20 was sprayed to the untreated plants (concentration 0. 0 mM). The sprays were carried out with a hand sprayer. At harvest, although not all berries in a cluster were at the same developmental stage, most of the berries should have a particular coloration, softness, and level of development to be harvested. Result and discussion: The results showed that total phenolic and flavonoids content were significantly enhanced in Phenylalanine-treated (100. 0 and 200. 0 µ M) berries compared to untreated ones. Phenylalanine treatment at all concentrations considerably improved the total antioxidant capacity (DPPH) in the berries and, compared with untreated berries, the activity of phenylalanine amino-lyase enzyme was higher in Phenylalanine-treated fruits. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity of the fruits treated with Phenylalanine were significantly higher than those of the untreated berries. The activity of phenylalanine ammonia-lyase (PAL) in phenylalanine treated fruits significantly increased as compared with the untreated clusters. The remarkable effects of the PAL enzyme in increasing production of phenolic compounds in various plant tissues have been established for a long time, and it seems that the increases in concentrations of phenolic compounds in the present study are significantly related to this enzyme. The PAL enzyme causes the production and accumulation of secondary phenolic metabolites in plant tissues by causing a shift from primary to secondary metabolic pathways, and this accumulation usually increases the nutritional value of plant products. The PAL enzyme causes the production and accumulation of secondary phenolic metabolites in plant tissues by causing a shift from primary to secondary metabolic pathways, and this accumulation usually increases the nutritional value of plant products. Therefore, PAL plays a crucial part in improving the quality of crops by stimulating the production of secondary metabolites. The results of current research indicated that the increased activity of the PAL enzyme was entirely related to concentrations of phenylalanine, and its maximum activity was recorded in the treatment with the highest level (200. 0 µ M) of the phenylalanine. Moreover, a considerable increase was also observed in the evaluation of the total content of flavonoids, one of the major subgroups of phenolic compounds in plants, in grape berries. At the highest concentration of phenylalanine application, an increase of about 100% was recorded in the production of flavonoids, which can significantly help in the marketability of grape berries in addition to their increased nutritional value. Conclusion: A general evaluation of the results of the present experiment leads us to the conclusion that phenylalanine might be a suitable and recommendable treatment to improve the quality and nutritional value of grape berries. The phenylalanine is an essential amino acid and is safe for human consumption as it is present in almost all plant tissues that have always been consumed by humans without causing any problems. The improvement in the quality of berries, achieved in this research, is partly due to their improved visual quality and partly due to their increased healthful quality, which results from the increase in their antioxidant property and from the accumulation of compounds in them that enjoy high nutritional value. In summary, therefore, it seems that spraying grape berries at pre-veraison can be a suitable and convenient strategy for increasing the quality and nutritional properties of grape berries.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    123-135
Measures: 
  • Citations: 

    0
  • Views: 

    378
  • Downloads: 

    0
Abstract: 

Introduction: Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received a lot of attention due to its high nutritional value and the presence of beneficial bacteria (Physman et al. 1999). But this dairy product sometimes contains high amounts of fat, which has caused concern among consumers, so the demand of consumers to consume lowfat yogurt has increased. Reduction of fat and consequent reduction of total solids in non-fat and low-fat yogurts, weakens the body and texture of the product and increases hydration, which as a result is not accept by consumers (Aziznia et al 2008). Over the years, low-fat yogurt manufacturers have resorted to using fat substitutes to overcome these problems. The use of fat substitutes reduces the calories in food intake and can improve the physical and organoleptic properties of low-fat products (Gon et al 2005). Hydrocolloids are one of the fat substitutes that have been widely used in recent years. Some of these compounds, in addition to acting as fat substitutes, are known as a prebiotic compound. Prebiotics are indigestible carbohydrate dietary fibers that stimulate the growth and proliferation of bacteria such as Bifidobacterium and Lactobacillus in the large intestine and thus improve host health (Raber Freud2005, Werbeck 2005). These prebiotic carbohydrates include, inulin and polydextrose. Inulin is a polymer of fructose units linked by β (1-2) bonds, usually with a glucose residue at the end of the chain. Inulin is a fermentable dietary fiber and helps improve intestinal function, has a bifidogenic and prebiotic role, increases calcium absorption, reduces triglycerides in people with high fat, and for each gram produces 1. 5 kcal of energy (Abbasi and Farzanmehr 2009). This polysaccharide is widely used as a fat substitute and prebiotic compound (Roberfroid 2005). Polydextrose is a low molecular weight polysaccharide (Frank 2002) consisting mainly of 1-6 alpha-linked glucose units, some of which are linked to sorbitol and citric acid (Oliveira and Et al 2009). This material has fibrous and prebiotic properties, sweet taste and does not have any undesirable color in the product, increases the consistency and viscosity without creating turbidity (Codex 1996). This compound is mainly used as a substitute for sugar, starch and fat in food and also has prebiotic properties and beneficial effects on mucous membrane activity (Jay et al 2000). Gelatin is a protein hydrocolloid that has many properties including the ability to bind to water, gel formation, increase viscosity, film formation and emulsifying role. The amphoteric state of gelatin as well as its hydrophobic regions on the peptide chain make it a strong emulsifying and foaming agent (Cheng et al 2008). Various studies have proven the effectiveness of different hydrocolloids on low-fat yogurt. In one study, Gojisberg et al 2009 stated that the addition of inulin significantly improved the textural and sensory properties of low-fat yogurt. In another study, Pimentel et al 2012 reported that the addition of long-chain inulin to milk-produced yogurt produces a tissue similar to whole-milk yogurt, so it can act as a fat substitute. Serisor et al 2013 also reported that the probiotics inulin and polydextrose improve low-fat yogurt tissue and reduce hydration. In another study, Fiszman et al 1999 showed that adding gelatin to yogurt increases the strength of the product up to 9 times and reduces its hydration. The results of most of the mentioned studies show the beneficial effect of these additives in improving the properties of low-fat yogurt and no adverse effect has been observed. However, previous studies have not reported the combined effect of inulin-gelatin and polydextrose-gelatin on the rheological and sensory properties of yogurt. Scientific evidence has demonstrated that consumption of high-fat foods has direct relation with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. Thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. However, development of low-fat foods is challenging as fat makes a major contribution to sensory attributes of many foods. The objective of this research was therefore to evaluate the effects of inulin (0, 2 and 3 %), polydextrose (0, 2 and 3 %) and gelatin (0. 5%) as fat replacer on the rheological and sensory characteristics of low-fat yogurt. Material and methods: The materials used in this study included milk (1. 5% fat and 9. 36% no fat dry matter) from East Azarbaijan Selected Pasteurized Milk Company, Yogurt Starter from Christian Hansen Company of Denmark, Inulin from Sansus Company of the Netherlands, Polydextrose from Denisco Company and Gelatin from Merck Company. In order to produce lowfat yogurt, 500 ml of low-fat milk (1. 5% fat) was placed on the steam bath and after reaching 45° C, inulin (2 and 3%), polydextrose (0. 5%) and gelatin (0. 5%) were added to milk separately. Each treatment was pasteurized at 90° C for 10 minutes and after cooling up to 42° C, commercial starters were added to the sample and then the samples were transferred to incubator 42° C after reaching pH=4. 6, the samples were placed in the refrigerator at 5° C until the experiments were performed. Results and discussion: The results showed that inulin and polydextrose had not significantly (p>0. 05) effect on the pH but increasing the inulin and polydextrose caused significant (p≤ 0. 05) decrease in the whey separation. The addition of constant concentration of gelatin to different samples containing inulin or polydextrose, caused to further lowering the whey separation. Regarding the rheological parameters, it was observed that inulin and polydextrose caused a significant (p≤ 0. 05) increase in the storage modulus, loss modulus and viscosity. Addition of constant concentration of gelatin to the samples also improves the rheological properties. Adding different percentages of polydextrose and inulin to low-fat yogurt causes a significant increase (p≤ 0. 05) in color dye compared to the low-fat control yogurt sample, but increases the concentration of inulin and polyene. Dextrose has the opposite effect and reduces the color score, which was statistically significant in relation to samples containing 3% polydextrose and 3% inulin (p≤ 0. 05). Sensory evaluation showed that the overall acceptability of the low-fat yogurt was improved by addition of inulin or polydextrose with constant concentration of gelatin. Conclusion: It was generally concluded that the addition of inulin and polydextrose improve various characteristics of low-fat yogurt. The results suggest that the addition of constant concentration of gelatin to the low-fat yogurt containing inulin or polydextrose had more improving effect on rheological and sensory properties.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    137-149
Measures: 
  • Citations: 

    0
  • Views: 

    490
  • Downloads: 

    0
Abstract: 

Introduction: Natural colorants are widely used in food and beverage products due to increasing consumer demand for natural ingredients (Katz & Williams 2011). Anthocyanin is one of the most commonly utilized water-soluble natural colorants and a subclass of flavonoids (Mercadante & Bobbio 2007). They are typically extracted from the red and blue parts of certain plants, including fruits, vegetables, flowers, and leaves. The color stability of anthocyanin is strongly dependent on the pH of the surrounding aqueous phase and they are more stable in acidic rather than in neutral or alkaline solutions. The rate of degradation is affected by many factors including pH, light, temperature, oxygen, enzymes, and ingredient interactions (Malien-Aubert et al. 2001). Besides, anthocyanin also has anti-oxidant and bioactive properties linked to certain health benefits e. g. antidiabetic, anti-inflammatory, and anti-cancer effects (Tzulker et al. 2007, Olaleye 2007). The stability of anthocyanin color can be enhanced by co-pigmentation phenomenon where the anthocyanin molecule reacts with other natural plant substances through weak interactions forming an enhanced and stabilized color (Gordillo et al. 2012). Co-pigmentation is a solution phenomenon in which pigments and co-pigment molecules form molecular complexes. These cause the pigments to exhibit high color intensity than would be expected from their original. This interaction prevents water attack on the flavylium cation. The most common co-pigments are flavonoids, polyphenolic compounds, alkaloids, amino acids and organic acids (Mazza & Brouillard 1990). Hibiscus sabdariffa is a tropical plant, which belongs to the Malvaceae fam. It is rich in anthocyanins, minerals, pectin. The major reported anthocyanins are delphinidin-3-glucoside, delphinidin-3-sambubioside, and cyanidin-3-sambubioside chiefly responsible for their color and antioxidant properties (Pau-Ling et al. 2002, Jadhav & Bhujbal 2019). Phytochemicals, these natural components, may be able to inhibit the chemical degradation of the anthocyanins and to prolong their color stability. For this reason, many investigations have been carried out to improve the stability of anthocyanins. Therefore, they can be used more widely in food products (Eiro & Heinonen. 2002, Talcott et al. 2003, Clemente & GallI 2011, Jadhav & Bhujbal 2019). The present study is carried out to extract anthocyanins from Hibiscus saddariffa and to improve its stability by copigmentation by four polyphenols (green tea extract, rosemary extract, rose extract, sage extract and in the presence of ascorbic acid). The color stability of anthocyanins is determined by evaluation of the amount anthocyanins, destructive index and total polyphenol during storage at elevated temperature in the presence of light and ascorbic acid in order to accelerate the degradation of anthocyanin pigments. Material and methods: In order to extract Hibiscus saddariffaas, a rich source of anthocyanins, the sepals of this plant were used. First, a weighed amount (6 g) of Hibiscussepal was dissolved in Methanol and water in a ratio of 0. 5 to 1. 5 as a solvent system. Then, it was kept in an orbital shaker at 40 ℃ for 4 hours to complete anthocyanin pigment extraction. The extract was filtered using whatman No. 1 filter paper and concentrated by rotary evaporator at 60℃ to reach 12 brix. In order to prepare other phytochemical extracts (green tea, rosemary, sage and rose), a weighed amount of (260 g) of each phytochemical was dissolved in deionized water and stirred until fully hydrated. Next, 30% w/w of each extract were added to the hibiscus extraction (as a source of anthocyanins) as well as 0. 05% w/w ascorbic acid. The pH of the solutions was then adjusted to pH2 using 1 M citric acid. Then, the amount of anthocyanin compounds was determined using pH change method. Besides, destructive index of anthocyanins was evaluated by using absorbance at 420 nm divided by the absorbance at 520 nm. The total amount of polyphenolic compounds of treatments by the folinciocalteu reagents was investigated. For this aim, all experiments were analyzed in triplicate in a completely randomized design using the Minitab 16 software using one-way analysis of variance Duncan's test. Result and discussion: The color stability of anthocyanin in the sample reduced in the presence of ascorbic acid. In the absence of ascorbic acid, the anthocyanin color was stable over seven days. The color fading caused by the presence of ascorbic acid had been proposed to occur through two main mechanisms: (a) a condensation reaction between anthocyanin and ascorbic acid and/or (b) autoxidation of ascorbic acid generating free radicals (e. g., hydrogen peroxide) that cleave the flavylium core of the anthocyanins (Mercadante & Bobbio 2007). In addition, the polyphenols extracts in the presence of ascorbic acid increased the anthocyanin content compared to the control and treatment sample (T2) and also increased the stability of anthocyanin content during storage. Among the co-pigments used (polyphenols extracts), T3 treatment, which contained 30% w/w green tea, had the highest amount of anthocyanin compounds (260/49 mg / l), which could be due to the phenomenon of co-pigmentation. In other words, the higher anthocyanin stability upon green tea addition was due to co-pigmentation, inhibited the ability of water molecules to attack the flavylium ion and caused color loss (Kopjar et al. 2014). According to the obtained results of Degradation index, treatment (T3) with addition of ascorbic acid and green tea extract had the lowest, while the sample (T2) with the addition of ascorbic acid only had the highest degradation index. Those results were in correspondence with the results for anthocyanin content. After preparation, samples with green tea extract addition had the highest anthocyanin content and the lowest degradation index, which means that anthocyanins were more stable. During storage, degradation of anthocyanin occurred and the destructive index increased (Piliž ota et al. 2012). In terms of total phenolic content, under the defined conditions, T3 treatment containing of green tea extract (30% w/w) had more phenolic compounds than other treatments (5. 78 mg/l) and T2 treatment containing ascorbic acid had the lowest polyphenol content (2. 85 mg/l). Whereas T3 treatment had more polyphenolic compounds than other samples, anthocyanins and polyphenol structures could be more exposed to each other and more effective copigmentation occurred. Conclusion: The results revealed that by using plant extract/polyphenol, solutions could significantly increase the stability of anthocyanins. Among these extracts, green tea extract was the most effective extract in inhibiting the destruction of anthocyanins.

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    151-167
Measures: 
  • Citations: 

    0
  • Views: 

    319
  • Downloads: 

    0
Abstract: 

Introduction: Fats and oils are among the most consumed goods in the human food chain. Edible oils are important sources of energy supply for vital processes. Oilseeds serve as the second food reserves, after grains. One of the main oilseeds is sunflower. The sunflower (Helianthus annuusis) an annual verb from Astraceae genus that is grown as a firm bush. One of the oil extraction methods is the mechanical extraction (press) that is usually used in small scales. Generally, the extraction of oil by the press method is simpler, safer and less costly in comparison with the method of solvent use. Cold pressing involves neither heat nor chemical treatment and doesn’ t require much energy. By applying cold press, oil keeps its natural properties better and does not have any chemicals. For these reasons, there is increasing demand to use the oils produced through the cold press method. The main limitation of oil extraction using press is the high amount of residual oil in the meal. Therefore, recently some techniques, such as oil extraction using ultrasound and microwave, are taken into consideration in this case. The ultrasonic waves are some types of mechanical waves that have frequencies are higher than human hearing and microwaves are the non-ionized electromagnetic waves with frequencies range between 300 MH to 300 GH that are placed between the radio and infrared ray in the electromagnetic spectrum. Regarding the fact that no research is performed in the case of applying the sequential pretreatment of extracting oil from sunflower seeds, for this reason in the current research it was tried to study the utilization of microwaveultrasound pretreatment in extracting oil from sunflower seeds. Materials and methods: In performing this research the sunflower seeds (contain 38. 5 percent oil) was prepared from Agricultural and Natural Resources Research Centre of Golestan Province. Then external materials such as weed seeds, sand and stones were separated by hand and transferred to the Food Technology laboratory of Azad Islamic University of Gonbad-e-Kavoos to perform experiments. At first the seeds were processed by microwave pretreatment with power of 540 watt and different times of process (0 to 120 seconds) and after this they were treated by an ultrasonic bath device with three different time levels (0 to 50 minutes) with stable frequency of 35 KH. After applying these treatments, the oil of seeds was extracted using the screw press with different speeds (11 to 57 rpm) and some experiments such as the efficiency amount of oil extraction, refractive index, color index, acidity and total phenolic compounds were performed on these oils. The response surface methodology, using the Box-Behnken design, was used to evaluate the constant parameters of study in comparison to the variable parameters. The fatty acid profiles of the control and optimum sample were evaluated by GC apparatus. Results and discussions: Increase in the microwave and ultrasound time increased the oil extraction efficiency; although in the high ultrasound or microwave times with increase in these two parameters the amount of oil extraction efficiency decreased because of oil outlet ducts destruction. Increase in the oil extraction efficiency with increase in the microwave time can be related to more fracture of oil contained cells or is resulted from decomposition or destruction of protein compounds during treatment with microwave, on the one hand with increase in the ultrasound time some cavitations bubbles are created which have high collapse and explosion power and the force generated from bubbles explosion will lead to an increase in the cell membrane destruction. With increase in the rotational speed of press, the amount of extraction efficiency decreased a little because of reduction in the amount of pressure applied on seeds. The lowest amount of oil acidity that was measured on the basis of Oleic Acid was obtained in the conditions that no pretreatment was used in oil extraction and the rotational speed of screw press was 34 rpm. With increase in the microwave and ultrasound time, the amount of oils color index will increase. Also with increase in the rotational speed of press, the amount of color index increased too. The reason of increase in the amount of color index with increase in the microwave and ultrasound time and also with the rotational speed of press can be attributed to more release of chromogenic compounds in the extracted oil. All of the experiment variables (microwave and ultrasound time and rotational speed of screw press) didn’ t have any influence on the refractive index of oils and its amount were equal to 1. 0471 for all of the measured and evaluated samples. With increase in the microwave and ultrasound time, the total phenol of oils was increased at first and decreased then. Also optimization of this process indicated that if the microwave time is 33. 71 seconds, the ultrasound time is 28. 38 minutes and the rotational speed of screw press is 11 rpm, they will lead to obtain the regarded aims. At last it can be said that applying the microwave-ultrasound pretreatment can be propounded as an appropriate pretreatment in the oil extraction industry. The results of the fatty acid profile analysis of the control and the optimized sample showed that when the microwave-ultrasonic pretreatment was used to oil extraction, the unsaturated fatty acid content (linoleic acid) increased but the amount of saturated fatty acids (palmitic and stearic acid) decreased (P <0. 05).

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Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    169-179
Measures: 
  • Citations: 

    1
  • Views: 

    299
  • Downloads: 

    0
Abstract: 

Introduction: From the mid-twentieth century, petroleum-based polymers including polyethylene and polypropylene have very good stretching properties, high strength, and low weight and plasticity and are widely used in the food packaging. The non-polar and hydrophobic nature of carbon compounds and low surface of these polymers, compared with their high molecular weight, reduce the activity of degrading enzymes and the resistance of synthetic polymers to microorganism attack. As a result, these polymers are not degradable and their aggregation is destructive of the ecosystem of the earth, causing serious environmental problems, which are referred to as white contamination (Panahi et al., 2017). The use of essential oils (EO) directly in food can cause poisoning, severe aroma, flavor changes, and a change in the appearance of food, while the use of EO in combination with edible films (active packaging), in addition to eliminating that deficiencies, reduce dosage of EO is consumed. Seven species of Ferulago are grown in Iran. Ferulago angulate species has been grown in Kermanshah province and the natural source of mono-terpenes and sis coi-terpenes that have antimicrobial features. Several studies have confirmed the antioxidant and antibacterial effects of Ferulago angulate essential oil (FAEO). However, no valid studies have yet been made about the effects of FAEO in combination with edible films on the physicochemical and thermal properties of the combined gelatin-chitosan film. On the other hand, due to changes in lifestyle, decreased mobility and its problems, including cardiovascular disease, the consumption of white meat, like turkey meat instead of red meat, increased. Turkey meat has been understood and marketed as a healthy substitute to red meat due to its leanness, low cholesterol and desirable fatty acid profile. Turkey breast meat (filet) is believed by consumers worldwide, but is ready to rapid spoilage. Therefore, food industries are seeking technologies to increase its stability. Novel packaging (e. g. active) and processing technologies, in some cases, compounded with “ natural” antimicrobials such as EO, have been suggested. So, the combined gelatin-chitosan films contain FAEO produced and its effect on the quality of turkey meat were studied to appointment the suitability of the gelatin-chitosan edible film containing FAEO for keeping and increasing turkey meat shelf life. Materials and methods: The gelatin– chitosan blend edible films were provided according to the casting technique. For interactions of polysaccharides and gelatin, a ratio of 40 to 60 has been reported by the previous works as the optimal ratio for interactions of polysaccharides and gelatin. Therefore, a solution containing 60% gelatin and 40% chitosan (v/v) was prepared to obtain a solution with film forming ability. FAEO was mixed with Tween-80 at 25% (w/w) was added into film forming solution at a concentration of 0, 0. 25 and 0. 50 % (v/v). The sensory evaluation of the 9-point Hedonic technique was performed (1 was very bad, 9 very good) and 10 panelists were done. The panels were asked to compare the film samples with the control sample in terms of odor, color, and acceptance or overall acceptance. The image processing method was used to examine the color of the films. L*, a* and b* parameters were measured with hunter lab colorimeter and microbial properties assessed as well. Results and discussion: The chitosan-gelatin films were affected by the addition of essential oil in all three parameters, L*, a* and b*. By adding the essential oil, the b * index and opacity increased significantly but the L * index decreased and reduced the transparency of the film. This phenomenon can be attributed to phenolic compounds in the essential oils, which can absorb light at low wavelengths. The control sample-free coatings due to lipid oxidation and microbial growth have shown signs of corruption as inappropriate for smelling and causing stubbornness. Therefore, they were considered as weak samples and eliminated. For samples that were packaged in the film, they had different sensory scores according to the percentage of EO. Therefore, it can be concluded that using chitosan-gelatin containing FAEO significantly increased the sensory properties of turkey meat (P <0. 05). The results of the study indicate that FAEO, improves the sensory properties of turkey meat during the storage period. The initial TVC (log10 CFU/ g) in the control turkey fillet was 3. 784 log10 CFU/g, it was 1. 897 and 0. 401 log10 CFU/g for Staphylococcus aureus and Coliform count respectively. Turkey samples reached or exceeded the value of 7. 0 log CFU/g for TVC, which was considered as the upper acceptability limit for poultry fresh meat. The TVC increased slowly during the storage with a long lag phase for packaged samples, while the increase was significantly quick for the control (P<0. 05). The counts of all assessed microbiological indicators were significantly affected (P ≤ 0. 05) by the addition of antimicrobials and especially gelatin chitosan edible film containing 0. 5 % FAEO. In this study, and of the treatments examined, a film containing 0. 5% FAEO was the most effective in inhibiting the growth of TVC, Staphylococcus aureus and Coliform everywhere the storage period. It is well known that, the antimicrobial activity of EO is related to mostly the phenolic ingredients. This result could be attributed to the inhibitory effect of the combined antimicrobials non-polar components such as phenolic di-terpenes (e. g. α-Pinene) are responsible for the antimicrobial properties of FAEO. Conclusion: The use of edible film containing EO is a suitable way to respond to the needs and demands of today's societies to achieve minimal processed foods without using preservatives or chemical additives. In this study, the addition of FAEO to gelatin-chitosan film, in addition to inhibiting the growth and replication of bacteria and increasing the shelf-life of turkey meat in the refrigerator, caused and improved the sensory properties of the samples. In summary, based on the results of this study and according to the previous study, the addition of FAEO oil at a concentration of 0. 5%, significantly altered the color and transparency of the films.

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Author(s): 

Aghaeie A. | RANJBAR M.

Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    181-198
Measures: 
  • Citations: 

    0
  • Views: 

    295
  • Downloads: 

    0
Abstract: 

Introduction: There are several methods to prevent oxidation of oils, one of which is the use of antioxidants. Antioxidants are substances that reduce, delay, or stop oxidation reactions (Yang et al., 2016). The use of synthetic antioxidants endangers human health. For this reason, many efforts are being made to replace these compounds with natural compounds (Gunstone, 2011). The use of medicinal plants and their active ingredients as natural antioxidants are now considered by researchers. Different parts of plants such as fruits, leaves, seeds and oils, are a great source of polyphenolic compounds such as various flavonoids are important antioxidants (Alezandro et al., 2011). The effect of synthetic and natural antioxidants can be assessed by measuring primary and secondary lipid peroxidation in foods and biological systems. Solvent has an effective role in the extraction coefficient of bioactive compounds (Ye et al., 2015). Sunflower oil is one of the most widely used vegetable oils in the world and is rapidly oxidized due to its high content of unsaturated fatty acids such as linoleic acid. As a result, the quality of the oil is reduced and food safety is compromised due to the production of oxidized compounds (Mezza et al., 2017). Tanacetum balsamita is belongs to Asteraseae family (Hassan pouraghdam et al., 2008). Antioxidant activity of extracts of Tanacetum balsamita is mainly related to the phenolic compounds. Therefore, the relationship between the amount of these compounds and their antioxidant activity has been investigated (Jamshidi et al., 2010). According to numerous applications of this plant in the fields of food and pharmaceutical, in this study, the compounds were isolated in essential oil and of water, methanol, hexane and chloroforms extracts of the plant. The type of existing compounds was identified. Their effect on oxidation of sunflower oil was studied. Materials and methods: The fresh shoots of the plant were collected from west of Isfahan in khordad 1397. Then they were dried in a dark place at room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus (Shahbazi, 2013). Water, methanol, hexane and chloroform extracts were prepared by soaking method (Moshafi et al., 2004). The amount of phenol, flavonoids and terpenoid of the extracts were measured by Folin-Sycaltol, aluminum chloride colorimetric and separation in ether methods. The DPPH method was used to evaluate the antioxidant properties of each extract. Essential components were determined by GCMS. The water distillation method is used to extract plants that are not damaged by boiling and their compounds are not altered or destroyed. Distillation was effective on the amount and composition of the essential oil and continued distillation until the volume of the essential oil obtained remained constant until the essential oil was concentrated. The effect of extracts on delaying oxidative degradation in refined sunflower oil was determined by measuring peroxide value, barbituric acid number and oxidation resistance time of samples. Result s and discussion: The results showed that methanolic extracts had the highest amount of flavonoid and total phenol (12. 98 and 98. 38 mg/ml), the chloroform extract had the highest amount of tripnoyid (1320. 4 mg/g). In addition to extracting low molecular weight phenols, methanol can also extract high molecular weight phenols (Dai and Mumper, 201`0). The amount of flavonoids in aqueous extract is lower than methanol. Therefore, polar organic solvents are more suitable for the extraction of flavonoid compounds (Chirinos et al., 2007). The highest percentage of inhibition was associated with methanolic extract with 68. 66%. Compounds in methanol extract have more inhibitory effect than other extracts. Methanol extract contains more phenolic and flavonoid compounds. Antioxidant activity of plant extracts mainly depends on the concentration of phenolic compounds (Alezandro et al., 2011). The compounds identified in the essential oil were 1, 8 cineole, beta-thujone, cyclopentanol, cyclohexane and the beta bisabolin. Increasing the concentration of extract and essential oil increased the antioxidant effect. Peroxide number decreased with increasing concentration of extract and essential oil. Peroxides are the primary byproducts of lipid oxidation and can be estimated using the peroxide index. High values of peroxide value indicate less oxidative stability in oil samples (Malheiro et al., 2013). The results of the study of oil oxidative stability containing different concentrations of extract and essential oil showed that methanolic extract concentration of 1000 ppm and essential oil at 800 ppm concentration compared to other concentrations and control sample was more effective in the oxidative stability of sunflower oil. They had a greater effect Compared to the synthetic antioxidant (BHT) at 200 ppm concentration. Methanolic extract helps to stabilize the oil due to its phenolic compounds (Jafarian et al., 2013). The extract contains high levels of sugars and most of the phenolic compounds are glycosidic forms that can be decomposed to aglycones and related sugars by heat. Therefore, at high temperatures the aldehyde agent in the sugar can react with the amine compounds. When the peroxide level reaches a certain level, aldehyde and ketone volatiles are created which are effective in producing unpleasant odor and taste of fatty substances and increase thiobarbituric index. Thiobarbituric acid assay is a good criterion for assessing the stability of vegetable oil (Raisi et al., 2015). Malondialdehyde results from the decomposition of hydroperoxides, so thiobarbituric acid is low in the early days, but over time the amount of primary oxidation products increased and decomposed. As a result, the barbituric acid index increased (Buta et al., 2013). Conclusion: Therefore, they can be used as a source of natural antioxidants. By comparing the extracts, it can be concluded that methanol is the best solvent for the extraction of phenol, flavonoids. On the other hand, the methanolic extract and essential oil of the plant have a high inhibitory effect. Methanol extract and essential oils with Suitable anti-radical effect can be replaced by BHT in sunflower oil. Selection of the extract used in oil stability should be based on the amount of phenolic compounds present. As the concentration of the extract increases, there will be more phenolic compounds. Due to the increasing number of hydroxyl groups present in the reaction medium, the probability of donating hydrogen to free radicals and subsequently the inhibitory potency of the extract increases.

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Author(s): 

Mohaddesi N. | KOOHSARI H.

Journal: 

Food Research Journal

Issue Info: 
  • Year: 

    2021
  • Volume: 

    30
  • Issue: 

    4
  • Pages: 

    199-210
Measures: 
  • Citations: 

    0
  • Views: 

    239
  • Downloads: 

    0
Abstract: 

Introduction: The importance of herbal and spice essential oils is that in addition to creating flavor in foods, their main active ingredient has antimicrobial effects, for this reason, consumers prefer herbal oils to chemicals. The Lamiaceae are a family of flowering plants commonly known as the mint family. Many members of this family are aromatic herbs and are widely used as spices in the food industry. Mentha (also known as mint) is a genus of plants in the family Lamiaceae. The species that makes up the genus Mentha are widely distributed and can be found in many environments. Most grow best in wet environments and moist soils. The genus Mentha consists of over 20-30 species that grow widely throughout the world. Members of this genus are one of the most important plants producing essential oils. There are many varieties of essential oils in different species (Zargari, 1995). Mentha aquatica L. that known in the northern regions of Iran locally called Ojji, is a commonly spice herb has used. This plant grows in aquatic places throughout Iran, especially in northern Iran. One of the main habitats of this plant in Iran is Mazandaran province in northern Iran (Getahun et al., 2008). Food poisoning caused by Escherichia coli and Staphylococcus aureus are known as the most important causes of food poisoning. This study was caried out to evaluate the chemical composition and antibacterial activity of essential oil of Mentha aquatica L. against S. aureus and E. coli Material and methods: Plant of Ojji (Mentha aquatic) was obtained from from local market in Sari township located in Mazandaran Province in northern Iran and was approved by the botany laboratory of Islamic Azad University, Gorgan branch. The essential oil of herb leafs was extracted by hydrodistillation method and Clevenger apparatus. Gas chromatography– mass spectrometry (GCMS) was used to identify essential oil chemical compounds. The gas chromatograph used was Agilent 6890 with a capillary column of 30 m in length and an internal diameter of 250 μ m and a layer thickness of 0. 25 μ m HP-5MS. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil of this plant oil were determined using micro-dilution broth method or turbidimetric assay. The Bacterial strains used in this study were two species of Escherichia coli PTCC 1338 and Staphylococcus aureus PTCC 1112. The bacteria were provided in lyophilized form from Biotechnology Institute in Iranian Research Organization for Sciences and Technology, Tehran. Different dilutions of essential oil in Mueller Hinton Broth were exposed with bacterial suspension of 5 ×10 5 CFU/ml of each of the bacteria tested for 24 hours at 37 ° C. After this time the results were recorded as microbial turbidity of visible. The last dilution (lowest concentration) in which microbial turbidity was not observed, as the minimum inhibitory concentration (MIC) was considered. For the determination of MBC, from the tube that contained essential oil concentrations higher than the MIC were cultured onto the Nutrient agar medium. The MBC was defined as the lowest concentration that allowed no visible growth on the agar (Cockerill et al., 2012). Results and discussion: The results of the gas chromatography analysis were determined 27 chemical compounds that formed more than 98% of the essential oil compounds. 3-Carene were the highest concentrations chemical compound of Mentha aquatica essential oil with 61. 24%. Cineol, Limonen and Agarospirol were other known compounds of the essential oil of this plant that were measured in quantities of 9. 4%, 6. 81% and 4. 78%, respectively. 3-Carene is a hydrocarbon monoterpene. Therefore, the antibacterial activity of the essential oil of Mentha aquatica can be attributed to the presence of hydrocarbon monoterpens. Identification of the chemical constituents of the essential oil of Mentha aquatica in different parts of the world indicates different reports of the presence of different compounds in this essential oil. Different findings may be due to intrinsic properties of essential oils such as pre-harvest factors such as variety, environmental conditions, ecological factors and differences in extraction methods. Although production of secondary metabolites in plants are made by genetic processes, they are affected by environmental factors. The results of antibacterial tests indicated that S. aureus was more sensitive than E. coli to the essential oil of this plant as MIC and MBC of essential oil of this herb on the S. aureus 1. 56 and 1. 56 mg/ml and on the E. coli was 3. 12 and 6. 25 mg/ml respectively. The cause of the lower sensitivity of gramnegative bacteria may be due to the presence of an outer membrane in gram-negative bacteria that restricts the release of hydrophobic components of the essential oil into the lipopolysaccharide layer. One of the important properties of the essential oils is their hydrophobic properties, which distribute them in lipid portions of the cell wall, altering and destroying their structure and increasing their permeability. As a result, much of the ions and other vital contents of the cell leak out, eventually leading to bacterial death. Concerning the antibacterial activity of the essential oils, it has been suggested that phenolic metabolites in plants such as Mentha aquatica are capable of releasing a hydrogen from the hydroxyl group present in their aromatic ring and causing the oxidation of free radicals in lipids and other cellular membrane biomolecules and its destruction and thus produce their antioxidant, antimicrobial and anti-inflammatory properties. Conclusion: The antibacterial activity of essential oil of Mentha aquatica can be attributed to the presence hydrocarbon monoterpene compounds such as 3-Carene along with compounds such as Cineol, Limonen, Agarospirol, Eucalyptol and Menthone that leads the potential for its use as a natural preservative in food.

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