Journal of Food Technology and Nutrition
Year:2021 | Volume:18 | Issue:2 (70)|Papers Count:10

Introduction: Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity. Materials and Methods: In this study optimization of extraction of antioxidant compounds including chlorophyll a and b, carotenoids and total phenolic contents of Caulerpa sertularioides has been carried out by microwave-assisted extraction, based on extraction time, microwave power, solvent type and solvent to sample ratio. Experimental design was performed by Design Expert with 25 runs and the amounts of antioxidant compounds were evaluated. Results: The results of chlorophyll a and b evaluation showed that among 4 studied factors only solvent type had significant effect (P<0. 05). According to the results the optimum conditions of chlorophyll a and b extraction included methanol as solvent, microwave power of 180 watt, extraction time of 20 minutes and solvent to sample ratio of 12. 5. Regarding carotenoid solvent was the only significant factor (P<0. 05) and its optimum extraction conditions included methanol as solvent, microwave power of 90 watt, extraction time of 10 minutes and solvent to sample ratio of 5. Concerning total phenolic content none of the 4 parameters of extraction process had significant effect on its extraction (P>0. 05). Conclusion: According to the results of this study Caulerpa sertularioides is an important source of antioxidant compounds and by studying the effect of extraction factors on its antioxidant and phenolic compounds and determination of the optimum extraction conditions for each compound, this algae could be employed appropriately.

Introduction: This research work is concerned to identify and present the optimal formulation for maximum stability time of pan releasing oil. Non separation of food products particularly bakery ones from the pan will reduce the quality of the product and causes some wastes. This study was designed to optimize the possibility of increasing the shelf life of-------------In order to formulate the pan releasing oil by Design Expert, canola oils with three different kinds of antioxidant (TBHQ, BHA, BHT) at different concentrations (100 ppm to 200 ppm) were prepared. Percent free fatty acid, acid value, peroxide value, induction period and fatty acid profile and composition were determined according to the national standard. The optimum concentration of the antioxidant concerned with pan releasing oil was obtained at 35° C for 90 days. Results: The result of this study indicated that the best result concerned with above factors was sunflower seed oil with 155 ppm tert-Butylhydroquinone concentration. Therefore, sunflower seed oil with added TBHQ as antioxidant might be used as a new and healthy pan releasing oil. Conclusion: Sunflower seed oil containing TBHQ might be introduced as a stable, healthy pan releasing oil.

Introduction: The objective of this study was to achieve optimal conditions using ozone gas to maintain or improve the quality and reduce the microbial contamination of rice flour. Materials and Methods: In this research, ozone gas was injected at the rate of 10, 20 and 30 g/h and grazing time (extinction treatment) of 15 and 30 minutes and after completing the exoneration, the specimens were examined at room temperature for 60 days. Results: The results showed that ozone gas had no significant effect on the moisture content of the samples (p> 0. 05) but treatment with ozone gas had significant effect on pH and peroxide value of rice bran (p <0. 05). Coliforms were only detectable in the control sample and negative results were reported in ozone treated samples at different concentrations and time of induction. Increasing ozone concentration significantly reduced the total count of microorganisms and mold and yeast in rice flour samples (p <0. 05). Therefore the highest count was in the control sample and the lowest count was in the sample treated with ozone gas at the concentration of 30 g/h. The sensory characteristics of the control sample were higher than other samples, which was significant at the concentration of 20 and 30 g/h of ozone gas (p <0. 05). Conclusion: In conclusion, the best chemical, microbial and organoleptic characteristics of rice flour treatments were obtained at 10 g/h and 15 min.

Introduction: The aim of this research work is to optimize the extraction conditions of Scenedesmus Obliquus algae protein by enzymatic and alkaline methods using response surface technique and to investigate the extracted protein’ s functional properties. Materials and Methods: Optimization of enzymatic protein extraction using Minitab software with central composite response surface methodolog was designed for enzyme to substrate ratio factors and enzyme’ s effective time (cellulose enzymes and multi-enzymes under optimum pH conditions) followed by optimization of the best treatment for the maximum extraction efficiency in the shortest time and finally the extracted proteins were identified by electrophoresis. Results: The results showed that, the higher the enzyme concentration, the higher the extraction rate and the protein extraction efficiency, therefore with an increase in the concentration from 4 to 6 μ l/ml, the efficiency of the extraction is increased from 15. 28 to 27. 87 percent using multienzyme, and it increased from 16. 88 to 21. 42 percent using cellulase. The optimum conditions calculated at the highest concentration and lowest response time were 4 μ g / ml for 2. 34 hours. The results obtained from the chemical extraction of samples indicated that, the extraction efficiency was calculated as 19. 13 percent. The results of electrophoresis analysis showed that the proteins extracted from this microalga contained 8 protein bands with molecular weight ranging from 20 to 110 kDa. Conclusion: Enzymatic extraction of proteins indicated a better yield as compared to chemical extraction and also considering the economical aspects this method of extraction is suggested.

Introduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. Materials and Methods: In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract in concentrations of 0. 1%, 0. 15% and 0. 2% and 0. 002%, 0. 003 % and 0. 004%, respectively. Statistical analysis using software Design Expert and RSM method and central composite design (CCD) were performed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. Results: The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0. 004%) and 0. 2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. Conclusion: The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0. 004 oregano essential oil and 0. 2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control.

Introduction: Ultrasound assisted emulsification microextraction is one of the sample preparation techniques which have minimal exposure to organic solvent. In this study, the applicability of ultrasound assisted emulsification microextraction was explored as a simple and fast method for the preconcentration and determination of Cu2+ and Zn2+ ions. Materials and Methods: One aliquot of sample solution was poured in a screw cap glass tube with a conical bottom. Then, the chelating agent and extraction solvent were injected into the sample solution using a syringe in the ultrasonic bath. Disruption of the emulsion was carried out by centrifugation, and the sedimented organic phase was transferred directly to the graphite furnace atomic absorption spectrometry for determination of Cu2+ and Zn2+ ions. Results: 3-((6-methyl-5-oxo-3-thioxo-2, 5-dihydro-1, 2, 4-triazin-4(3H)-yl)imino) indolin-2-one was introduced as a new and selective chelating agent. Parameters that affect the extraction efficiency, such as the kind and volume of the extraction solvent, volume of chelating agent, sample pH, extraction time are optimized. Chloroform as extraction solvent give the best results. Under the optimum conditions, the calibration curves were linear in the range of 0. 05-1. 5 μ g L-1 ions. Relative standard deviations were 2. 9 and 3. 5 for five analysis of sample solution containing 0. 1 mg L− 1 Cu2+ and Zn2+, respectively. The detection limit of method was 0. 043 for Cu2+ and 0. 045 μ g L-1 for Zn2+. The effect of presence of other ions was investigated. Conclusion: The results demonstrate a successful method for quantitative and selective determination of trace amount of Cu2+ and Zn2+ ions in water and food samples.

Introduction: Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugar and eggs. Due to its high energy and high calories value, and high amount of sugar in its formula, the continuous and prolonged consumption of this food causes obesity and, consequently, health problems. This study was conducted to investigate the effect of almond gum (Amygdalus scoparia spach) on the texture, chemical and sensory properties of cake. Materials and Methods: In order to carry out this research work almond gum was added to the samples at different concentrations (1, 2 and 4%) and a sample containing % almond gum without oil reduction was produced. A sample without added almond gum was prepared as control. In this study, moisture content, volume, texture, color and sensory evaluation of cake samples were performed. Results: The results of analysis showed that the addition of almond gum in cake samples increased the moisture content, specific volume, firmness and chewiness ability of cake samples. On the other hand, decreased the cohesiveness and springiness. In colorimetric tests, cake samples, dimming brightness index, and a tendency to redness and tendency to jaundice in samples were increased. Conclusion: Sensory evaluation results showed that almond gum substitution increased the quality scores of the produced cakes.

Introduction: Today, deep frying is a common cooking method in which fat is used as a heat transfer medium, during which foods with unique properties in terms of taste, texture and appearance are produced. Deep heated oils produce toxins that endanger people's health. The purpose of the present study was to investigate the effect of aerobic training and Octopamine on some antioxidants indices and Adiponectin in rats fed with deeply heated oils. Materials and Methods: 40 Wistar rats were selected and randomly divided into controlpoisoning (CP; n=8), Training-Poisoning (TP; n=8), Supplement-Poisoning (SP; n= 8), Supplement-Training-Toxicity (STT; n=8) and healthy-control group (HC; n=8) were included, and they were fed for four weeks. The training program lasted for four weeks with an average intensity of 50-65% vo2max daily for 20 minutes. Octopamine was used as a supplement for 4 weeks and 5 days a week using itraperitoneal injection of 81 μ mol / kg. Super oxide dismutase (SOD) activity, Total Antioxidant Capacity (TAC), and Adiponectin (ADIPOQ) concentration were measured in the plasma. Results: The results showed that the SOD activity, TAC, and ADIPOQ concentration were increased in the TP, STT, and SP than CP (p≥ 0. 001). However, there is no significant difference between TP, STT, and SP in the mentioned variables (p=0. 05). Conclusion: It might be concluded that exercise training or taking octopamine alone to have the health benefits of both, and in terms of cost, each seems to be more cost-effective than combining both.

Introduction: Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However due to the presence of sodium chloride salt, it restricts the its use in people with hypertension. On the other hand, the antifungal and antibacterial effects and desirable aroma of dill essential oil have been confirmed. Therefore, in order to help patients with blood pressure and to take advantage of the health benefits of Yoghurt Drink, a low-salt Yoghurt Drink product with the replacement of potassium chloride instead of sodium chloride and the use of dill essential oil is produced to improve the taste and increase the shelf life of the Yoghurt Drink. Materials and Methods: Salts were substituted in Yoghurt Drink formulations with concentrations of 0 (control), 25, 50, 75 and 100% by potassium chloride alone and with 0. 3% of dill essential oil. Therefore, 10 treatments were designed according to completely randomized design. Physicochemical tests including acidity, pH, sedimentation, dry matter and sediment, mold and coliform, and sensory evaluation (taste, salinity, oral sensation, total acceptance) were camied out in triplicate orden on the first and sixty days of maintenance. Results: The results of the tests were analyzed according to Duncan's one-way ANOVA test at 95% confidence level. The results of physicochemical and microbial properties showed that replacement of sodium salt with potassium chloride had no significant effect on acidity, pH, sedimentation, dry matter (p<0. 05). According to the results, by increasing the concentration of potassium salt in respect of sodium salt at concentrations higher than 50% in the presence of 0. 3% of the essential oil, the organoleptic properties of the product significantly decreased (p<0. 05). Conclusion: The results of this study proved the possibility of replacing sodium salts with potassium salts up to 50% in the presence of 0. 3% of essential oils, without undesirable effects on the physico-chemical, microbial and organoleptic properties of the product.

Introduction: Among foods, egg is noticeable due to its high content of proteins, essential amino acids and fat soluble vitamins. The presence of low amount of water and carbon dioxide inside the shell have direct effect in the freshness and quality of the egg. These two elements may fade away during storage and therefore the quality may be diminished as the result. A novel method for preventing this phenomenon is the coating of relevant channels by biopolymeric materials. In this study, the effect of coating with CMC biopolymer reinforced with tragacanth containing clove ethanolic extract during storage were evaluated. Materials and Methods: The qualitative factors studied were percentage, weight loss, Haugh unit, yolk index, albumin pH, shell resistancy in 30 days of room temperature. Results: The results that were counted out in triplicate orders indicated that 1. 5% CMC, 1. 5% tragacanth, 10% clove extract concentrations exhibited the best results. conclusion: It might be concluded that coating as mentioned earlier had a positive effect and meaningful difference with the uncoated samples improved and extended the storage shelf life of eggs at room temperature.