Research and Innovation in Food Science and Technology
Year:2018 | Volume:7 | Issue:2 |Papers Count:8

Lactoferrin is one of the most important bioactive compounds that can increase the activity of the immune system and osteogenicity. However, it is sensitive to environmental stresses. Hence, the production of functional beverage including encapsulated lactoferrin by noncomplex of WPI/HMP was investigated in the current work. Nanocomplex was prepared by a complexation of whey protein isolate (WPI)-high methoxyl pectin (HMP) at total biopolymer concentration of 0. 4% (w/w) at pH values of 3, 3. 5 and 4 through post and pre-blending acidification procedures. In order to encapsulate lactoferrin, it was inserted to the WPI/HMP complex in which formed by the ratio 2: 1 and pre-acidification (Pr-A). The results of Zeta-potential and particle sizes showed that by increasing HMP, the negative sites of the complex increased as well as the size of nano-particles. The effect of entrapped lactoferrin in WPI/HMP nano-particles on osteoblastic proliferation by MTT assay showed WPI/HMP+LF50 μ g/mL a growth equal to the rate of positive control. For example the pure lactoferrin concentration of 50 μ g/mL progressed 16% growth compared to the positive control. Therefore, it can be concluded that almost all lactoferrin in WPI/HMP+LF50 μ g/mL combined or complexed and the cell access failed. The lactoferrin entrapped by WPI/HMP+LF100 μ g/mL had a 113% growth and statistically occured at level of pure lactoferrin 50 μ g/mL.

In this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to investigate the processing and formulation variables including screw speed (120-160 rpm), moisture content (12-18%) and tomato pomace to rice bran ratio (25-75%). The functional and physicochemical properties of texturized products including water absorption index (WAI), swelling (SW), hardness, and soluble dietary fiber content were evaluated. The results showed that WAI of product increased with the increasing of screw speed and tomato pomace to rice bran ratio. Increasing tomato pomace to rice bran ratio and moisture content caused an increase in swelling. The hardness of fiber supplement also increased with increasing tomato pomace to rice bran ratio. Increasing screw speed increased the content of soluble dietary fiber. According to the results, the optimized processing conditions for the production of fiber supplement with desirable properties including WAI (4. 64 g/g), SW (4. 61 ml/g), hardness (89. 08 N) and soluble dietary fiber (11. 09%) were as following, moisture content of 14. 06%, tomato pomace to rice bran ratio of 26. 43% and screw speed of 120 rpm.

Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae Iyengaria stellata extract on the shelf-life and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet nugget during frozen storage were evaluated. The treatments consisted of: first treatment, control (fillet nugget without immersion in algae extract solution), the second treatment (fillet nugget with immersion in 1% algae extract), the third treatment (fillet nugget with immersion in 2% algae extract) and the fourth treatment (fillet nugget with immersion in 3% algae extract). Some chemical and physical experiments during the maintenance months (0, 1, 2 and 3) were carried out at temperature of-18 ° C. According to the result, the yield and moisture during storage in all treatments decreased. However, in all treatments during storage, lipid and shrinkage reduced significantly, while the peroxide value (PV), free fatty acids (FFA) and thiobarbituric acid (TBA) showed a significant increase (P<0. 05). At the end of the storage time, 1% treatment had the highest yield, cohesiveness, lights index (L), yellow index (b) and the lowest of the shrinkage, springiness, adhesiveness, lipidand 3% treatment had the highest hardness, adhesiveness, adhesiveness force, chewiness and red index (a) and the lowest moisture, peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) and adhesiveness force. Therefore, applying the Iyengaria stellata extract showedreduction in the rate of chemical degradation and improved sensory condition of rainbow trout fillet nugget during frozen storage.

As extracted oil from microalgae is highly affected by selected cell-wall breaking method and type of the solvent used, thus an appropriate choice matters in which it might affect the quantity. This study was conducted to determine the most effective method on Dunaliella salina microalga cell disruption and solvent by comparing several methods. According to the results, the most efficient technique for oil extraction from Dunaliella salina microalgae was recorded as combination of enzymatic and homogenization methods (2. 26± 0. 02 g. L-1), followed by enzymatic method with 3% cellulose and 1. 5% flavourzyme (2. 04± 0. 02 g. L-1), and finally ultrasonication (1. 61± 0. 00 g. L-1). Based on the fatty acid profile, C16: 0, C18: 1 and C18: 2 fatty acids were recorded as the main constituents ethanol was the most effective solvent by extraction of 8. 22%, 1. 07% and 5. 18% of above mentioned fatty acids. Furthermore, present results demonstrated that in order to efficiently extract lipid from Dunaliella salina, enzymatic and homogenization methods exhibited the most efficient technique for cell disruption.

Considering the importance of finding suitable substitute for cocoa powder, the effect of roasting process on physicochemical characteristics (pH, aw, WHC, OHC and colour parameters), compositional properties, some physical and thermal features (particle size, bulk & tapped densities, porosity, Hausner ratio, Carr index, repose angle and DSC); antioxidant characteristics and sensory properties of roasted soybean were investigated. The soybean samples roasted at 165 ○ C for 4, 6, 8, 10 and 12 min, then milled and sieved (No. 40). Nutritional elements, Mg, Na, Ca, Zn, Cu and Fe increased during roasting. Repose angle, aw and moisture content decreased by increasing roasting time. Hausner ratio and Carr index of raw soybean flour were 33. 3 and 1. 51 respectively, they decreased to 28. 73 and 1. 40 after roasting for 12min. Study showed that raw soybean flour had a weak flowability. L* as a time-temperature index at roasting process of foods (like coffee and cocoa) decreased by increasing time. Antioxidant activity results suggested that antiradical activity and total phenol content of roasted soybean flours increased by roasting time and a significant correlation between these two items were observed (P<0. 05). DSC analysis showed that flours had a high thermal resistance. Sensory properties evaluation showed that soybean flour roasted for 8 min, had a comparable total acceptance to cocoa powder.

Doughnut is a sweet fried golden-brown snack with energy value that is served as a convenient food. Quality of fried doughnut depends on its appearance (color, shape and brightness), aroma, flavor and nutrition value. In this research the effect of wheat flour partial replacement with soy flour and lentil flour (0, 15 and 30%) on physicochemical characteristics of doughnut including oil uptake, moisture loss, volume, texture, color and porosity were evaluated. Finally, sensory evaluation to determine the effects of soy and lentil on consumer acceptance of donuts was performed. The results were showed that addition of soy and lentil flour caused a decrease in moisture loss, fat content, volume, porosity and lightness of doughnut. During frying (a*) of doghnut shift to positive values and soy protein aggravate it. Crust color was darkened progressively with increasing frying time. The hardness of doughnuts decreased with increasing soy level but other rheological parameters did not change significantly. Increasing lentil flour, because of forming strong covalent bonds, increased this parameter. Sensory evaluation results showed that the sample contain 15% soy flour was the highest overall acceptability.

In this study, the button mushroom (agaricus bisporus) as a whole in a combined microwave-hot air dryer in two status of power density: fixed and variable, three levels of initial power density (1. 5, 2 and 2. 5 W/g) and three levels of hot air temperature (23, 50 and 70 º C) were dried. Drying efficiency and the final dried product quality (color and rehydration ratio) were evaluated. The highest drying efficiency (44. 44%) was obtained with 1. 5 fixed power density and 23 ° C. The results of color parameters showed that the dried product in constant power density status had better appearance (color) than the variable mode and also increased power density levels and reduced the air temperature increased the color changes and decreased final products quality. Also the dried product with constant power density in compared with variable power density and using the hot air in compared with environmental air had higher rehydration ratio.

Omega-3 is an acid that exists in the structure of some fats and has a vital role in the human health. Thus, the widespread research has been done to concentrate and purify the omega-3 from fish oil. In this research, the performance of membrane process in long chain omega-3 fatty acid concentration of Lantern fish oil which contains 25. 23 wt. % omega-3, was investigated. To synthesize the membrane, the ELVALOY® 4170 was used and the membrane was prepared through phase inversion method. The morphology of prepared membrane was analyzed using scanning electron microscopy. In concentration process, the effects of three parameters including temperature, pressure and mixing rate were studied through Box-Behnken statistical method. Scanning electron microscopy images showed that the prepared membrane consists of porous structure with thin dense toplayer. The obtained results from concentration process studied through ANOVA method and indicated that between evaluated parameters, temperature had the highest impact on concentration process. Moreover, the fouling behavior of membranes at different mixing rate was studied and outcomes revealed that the lowest fouling occurred at 100 rpm. Among various concentration process parameters, the highest value omega-3 concentration of 37. 32% was obtained at temperature of 40 ° C, pressure of 5 bar and mixing rate of zero.