Research and Innovation in Food Science and Technology
Year:2018 | Volume:7 | Issue:3 |Papers Count:8

Sardasht’ s red grape (Vitis Viniferae cv. Rash) skin is one of the most abundant wastes found in juice factories annually and is a rich source of bioactive compounds. In this research after preparing the extract with ethanol-chloride-acid solution from the skin of Sardasht’ s red grape, the bioactive compounds were determined using high performance liquid chromatography (HPLC). The results showed the highest amount of phenolic compounds were for gallic acid then catechin, salicylic acid and vanillic acid. The highest levels of anthocyanins were Petunidin 3-o glucopyranoside and Peonidin 3-o-glucoside chloride. Microencapsulation of the skin of Sardasht’ s red grape extracted is done by maltodextrins and Arabic gum with ratios of 50-50, 75-25. The experiments were carried out, including moisture content, water activity, solubility, anthocyanin, phenolic compounds and antioxidant activity. According to the results, The powder obtained from the microencapsulation of the sample with maltodextrin and Arabic gum (50-50) with the highest phenolic compounds and antioxidant activity were selected and used in yoghurt (0. 3-0. 6) with tannic acid (1% by weight). Phenolic compounds, anthocyanins, antioxidant activity level of our samples during the 21 days of storage were investigated. The results showed that the most amounts of anthocyanin and phenolic compounds and antioxidant activity were observed in yoghurt with 0. 6% powder with tannic acid. Significant increase in phenolic compounds, anthocyanins and antioxidant activity of yogurt containing encapsulated powder were observed compared to control yogurt. The results showed that red grape’ s skin extract and powder can be used in functional food formulations.

Due to their unique functional properties, using nanoemulsions for the enrichment of many hydrophobic compounds in beverages is beneficial. In this study, vitamins A and D nano emulsions produced by spontaneous formation using various surfactants (tween 60, 80 and 85) and corn oil and miglyol 812 as carrier oils; various types of vitamins A and D (2: 1, 1: 1 and 1: 2) and various surfactant emulsion ratios (SER). Measurement of the average diameter of the droplets, zeta potential, rheology, turbidity and stability of system during storage time were done. Analysis of the results by laser light dispersion in completely randomized design showed the particle size in formulation with SER=17. 5%, using tween 80 and miglyol 812 including 5% vitamin A and D, was equal to 81 nm with-27. 9 mv zeta potential was gained. The optimum sample was stable at a temperature of 23 ° C during storage time (3 months). The images of the electron microscopy also confirmed the results of measuring the size of droplets by particle size analyzer. The study of the rheological behavior of optimum nano emulsion also indicated the Newtonian behavior and the non-dependence viscosity by shear-shear rates.

The purpose of this study was to investigate the effect of enzyme kind, time and temperature on the properties of viscera (Ctenopharyngodon idella) hydrolyzed proteins. In this study, viscera was subjected to hydrolysis by alkalase, pepsin and flavourzyme commercial enzymes. Recycling efficiency and degree of hydrolysis obtained proteins and antioxidant activity DPPH in different conditions of the hydrolysis process at 15, 30, 60 min and three temperatures of 35, 45, 55 ° C and between three enzymes with three replicates reviewed and compared. To investigate the existence or absence of significant differences between the values of each index, two-way analysis of variance and comparison of mean traits were used by Duncan test. For all enzymes used in this study, by increasing the time and temperature of hydrolysis, the amount of protein recovery and degree of hydrolysis and antioxidant activity increased, and the highest of these two indices for all three enzymes at 55 ° C and in the time was 60 min and the lowest was observed at 35 ° C and at 15 min. Also, the results showed that among the three enzymes studied, alkalase was similar in temperature to different pepsin and flavourzyme enzymes, with protein recovery and higher degree of hydrolysis and antioxidant activity. The highest protein digestion was related to the alkalase enzyme at 55 ° C and 60 min (54. 52± 0. 11%), and the lowest was obtained at 35 ° C and 15 min. The results showed that the use of alkalase enzyme to produce hydrolyzed protein from grass carp was better in terms of recycling efficiency and degree of hydrolysis and antioxidant activity.

Due to the microbial problems arising from the maintenance of spices and also flavor and color losses of the product during storage, encapsulation of spices extract is an appropriate solution that has been suggested by some researchers. Three different inlet air temperatures (140, 160 and 180 ° C) and different maltodextrin (DE=18-20) concentrations (10, 20 and 30%) on bulk and tapped density, flow-ability, total phenolic content and antioxidant activity of spray dried sumac powders were investigated. Also the phenolic content and antioxidant activity, in three different storage conditions (light 20 ° C, darkness 20 ° C and 6 ° C) for 90 days were investigated. The results demonstrated that with increasing inlet air temperature and maltodextrin concentration, the flow-ability of samples increased, while bulk density, tapped density and total phenolic content decreased. The antioxidant activity of the samples also decreased with increasing inlet air temperature and decreasing maltodextrin concentration. Considering 90-days storage results, lower temperatures in darkness conditions, seems to be the best choice for a long period storage of the spray dried sumac powders.

Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12. 5 percent and xanthan hydroquinone in the range of 0 to 1. 5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased, however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10. 73 percent of orange pulp powder and 0. 04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts.

Polylactic acid (PLA)/Thermoplastic starch (TPS) blends as fully biodegradable materials have the potential of substituting petroleum-derived synthetic polymers for packaging applications and, especially producing disposable containers. In the present research the mentioned blends with compatibilizer were prepared by melt mixing method and the simultaneous effect of the factors of TPS weight percentage (CTPS) on the blend in the range of 10-50% and the glycerol weight percentage in its mixture with sorbitol (CGLY) in the range of 0-100% on tensile strength, impact strength and equilibrium moisture content of the blends was investigated by the response surface methodology. According to the obtained results, the blend with the optimum amounts of CTPS and CGLY of 34. 9% and 28. 7% respectively had the tensile strength, impact strength and equilibrium moisture content of 28 MPa, 25. 5 J/m, and 14. 3% respectively. The compatibilized PLA/TPS blend with the optimum amounts of CTPS and CGLY of 34. 9% and 28. 7% respectively, and the TPS phase containing 35 wt% of mixed plasticizer was prepared by a co-rotating twin screw extruder and its tensile strength, impact strength and equilibrium moisture content were measured. The relative deviation of the experimental data and the data predicted by the regression model for tensile strength, impact strength and equilibrium moisture content were 4. 4%, 2. 4% and 10. 6% respectively.

Different types of cakes are the most consumed bakery products in the world. Concerning high water holding capacity of potato starch, this source was used to replace 10% of wheat flour by potato flour and starch in sponge cake formulation to clarify the role of non-starch compounds. Samples were evaluated in terms of volume index, symmetry and uniformity of cake, porosity, microstructural observations, crumb moisture and cake crust, sensory characteristics and color factors (L*, a*, b*). The results showed that the samples containing potato flour had extra volume than two other samples and adding potato flour and starch led to improved porosity of cake, and also the sample comprising potato flour and control had more acceptance according to sensory properties. After fourteen days, potato starch retained a higher moisture content than two other treatments, which resulted in thedelayed staling of the cake containing potato starch. The results of evaluation of color components (L*, a*, b*) showed that the addition of 10% of potato flour to wheat flour had the highest amount of L* in the cake, but in the crust cake, the highest L* and b* values were obtained for the sample containing potato starch among the three different treatments forms. Finally, according to the results, it can be concluded that replacement of 10% of wheat flour with potato flour improves the qualities of cake properties such as significant increase in volume dough.

Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and microbial survival of probiotic bread produced with 1, 1. 5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the probiotic bread in such way that the population decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (P≤ 0. 05), compared to the control. Whereas, hardness of probiotic bread increased after of 24 h which was less than the control sample (P≤ 0. 05). Moreover, the analysis of variance and mean comparison of colorimetric test showed a significant effect (P≤ 0. 05) on the color indexes of (L*, a* and b*) after 48 hours.