Research and Innovation in Food Science and Technology
Year:2019 | Volume:8 | Issue:1 |Papers Count:8

The main objective of the current study was to optimize gluten free doughnuts formula for which the effect of xanthan, guar and Transglutaminase (TGase) enzyme were investigated. Xanthan, Guar and TGase were added from 0 to 2% of flour basis to the basic formula. Treatments were designed based on the mixture design of the Minitab software. The optimum conditions were selected based on the oil absorption, hardness, color, porosity and specific volume. The results showed that the high oil absorption occurred at the high level of TGase in absence of gums and the minimum oil absorption happened at the triple point. TGase caused cross linkage between rice flour protein, potato flour protein, and soy protein concentrate, which led to making protein network, xanthan gum, creating viscoelastic properties and guar gum, generating inter-surface properties, finally resulting in the increase of porosity and specific volume of doughnuts respectively. The interaction between the components showed that increasing the amount of guar gum improved the lightness of doughnuts. Texture parameters showed that samples with just gums without TGase showed the highest hardness. The synergistic effects of these gums increased viscosity. Hardness was decreased by protein network induced by TGase. The results of this study showed that the formula containing all three components could simulate the protein network in the gluten-free doughnut. The optimum point was 0. 98% of xanthan, 0. 44% of guar and 0. 58% TGase which showed the best responds.

In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all the treatments cooking characteristics significantly (P<0. 05) including diameter reduction, thickness increase, cooking loss, shrinkage and fat retention capacity and also texture indices except adhesiveness. The color parameters of L* and b* of the treated sample were significantly (P<0. 05) higher than control sample whereas its a* was lower. In samples sensory analysis, all of chestnut flour treatments got higher scores compared to control sample in terms of flavor, texture, juiciness and overall accepting. But the control sample was more favorable in terms of color index. According to the obtained results, with chestnut flour replacement in the formulation of burgers, physicochemical and sensory characteristics of this product can improve acceptably.

In recent years, several studies have focused on the production of bioactive peptides from fish waste due to its beneficial effects on human health. Bioactive peptides with low molecular weight require protective methods to increase gastrointestinal stability and active absorption, controlled release and optimized efficacy during oral delivery. The aim of this study was to develop an oral phospholipid nanoliposomal system incorporated with bioactive peptides derived from fish protein hydrolysate (FPH) of common carp (Cyprinus carpio) in chitosan coating (0. 05, 0. 1, 0. 5% w/v) by the alkalase enzyme. The results showed that chitosan coating greatly improved the stability of nanoliposomes. The average particle size was in the range of 339-459 nm with a zeta potential of-51. 7 to +50 and a poly dispersity index (PDI) of 388-0. 487 in nanoliposomes. The Encapsulation Efficiency (EE%) values were significantly influenced by changes in the concentration of chitosan and the maximum EE% (86± 2. 65) was observed in the nanoliposome coated with 0. 5% chitosan. Studying the releasing rate of the peptide in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) showed the effect of coating on the stability of peptides in simulated biological environments. Also, the evaluation of antioxidant activity by DPPH and ABTS tests showed that there was a high activity of radical scavenging activity in nanoliposomes in chitosan-coated and non-coated samples. The results of this study showed that encapsulation of bioactive peptid in the liposomal system could be a useful approach for direct application of peptides with antioxidant potential in food products.

The purpose of this study was to produce a hydrolyzed protein from sesame seed meal using response surface methodology (RSM). The sesame meal protein is a low-value product, often used for feeding animals, but it can be hydrolyzed to protein hydrolysate with high nutritional value using alkalase enzyme. The factors that were considered in this study to achieve the highest level of antioxidant activity were temperature (40-55  C), time (30-180 min) and ratio of enzyme to substrate (1-3%) whose effects, as 3 independent variables, were evaluated on DPPH free radical scavenging activity and this effect fitted by quadratic equation. The results showed that optimal conditions for reaching the highest antioxidant activity were temperature 52. 07 ° C, time 125. 49 min and ratio of enzyme to substrate was 3% and under this condition DPPH free radical scavenging activity was 66. 5%. Also, the results showed that the production of hydrolyzed protein was highly affected by the hydrolysis conditions, so different hydrolysis conditions including time, temperature and enzyme to substrate ratio showed significant effect on the properties of final hydrolyzed product. The results showed that hydrolyzed sesame protein can be used in food formulation as a natural antioxidant.

In this study, fish oil and vitamin E were nanoencapsulated using polymeric materials of gelatin and Arabic gum as wall materials applyingcomplex coaservation technique and optimization process with the aid of the response surface method (RSM) in form of central composite design (CCD). The effects of the three independent variables including fish oil amount (1, 3 and 5%), biopolymer amount (1, 3 and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on dependent variables such as surface oil, encapsulated oil, encapsulation efficiency and particle size were investigated. The results showed that homogenization speed of 7000 rpm is not suitable for producing nanocapsules below 100 nm. In addition, the percentage of fish oil and the speed of homogenizer are effective on the size of the produced nanocapsules. Also, produced nanocapsules in treatments in which a higher percentage of oil was used compared to treatments with lower oil percentages, showed higher surface oil. The encapsulation efficiency was measured between 56. 29% and 98. 76%. In this research, optimum treatment was introduced as the one with 1% fish oil, 1% total biopolymer and 7000 rpm homogenizer speed in which its encapsulation efficiency was recorded as 97. 97%.

Surfactants are widely used to improve membrane processes due to their ability to trap toxic, organic compounds and heavy metals in industrial wastewater treatment. In this study, the micellar-enhanced ultrafiltration process (MEUF) was used to improve the efficiency of ultrafiltration process to reduce COD, TDS, and turbidity and promote membrane permeate flux in dairy wastewater treatment. The influence of three operating parameters: SDS concentration, transmembrane pressure and pH with their interactions effects were evaluated using surface response methodology (RSM) in box-behnken design. The results showed that the concentration of anionic surface active agent as one of the most influential factors due to the formation of concentration polarization layer and increase in the number of micelles had a negative effect on flux, but had a positive effect on the elimination of the contamination indexes. Also, due to the compression of micelles, the amount of pollutant removal was reduced at high operational pressures. In addition, increasing pH improved the removal of COD, TDS, and turbidity.

In this research, polypyrrole (PPy) and polypyrrole-zinc oxide (PPy-ZnO) nanocomposites were synthesized by chemical method on the bacterial cellulose film in the presence of Iron chloride Ι Ι Ι . The size, shape and morphology of the synthesized particles were studied using scanning electron microscopy. The results showed that the polypyrrole particles (60-150 nm) are spherical in shape, while the nanoparticles of polypyrrole-Zinc oxide are granular in shape and are in the range of 30-120 nm. Mechanical properties including, strain to break and tensile strength and antimicrobial-antifungal properties, as well as antioxidant properties and electrical conductivity of the films were studied. The results showed that the addition of polypyrrole decreased the electrical resistance, resulting in an increase in the electrical current of the film. The addition of nanoparticles reduced the mechanical properties and decreased the tensile strength. The inhibitory power of free radicals of the film increased with the addition of zinc oxide. The synthesis and increase of the polypyrrole synthesis time on a cellulose film had a positive effect on the antimicrobial and antifungal properties of films, but zinc oxide nanoparticles were more effective on antifungal properties.

Dietary fibers have beneficial physiological and metabolic effects and the enrichment of high-consumption products such as spaghetti with fibers can increase the health and reduce the risk of various diseases in the community. In this study, the effect of processed barley bran (at 40, 50 and 60% levels replacement), xanthan gum (at 1 and 2% levels) and their interactions on cooking properties (water absorption, cooking loss, optimum cooking time and swelling index), microstructural, texture and sensory of spaghetti were evaluated. With increasing barley bran content, the water absorption and cooking loss of spaghetti samples significantly decreased and increased, respectively (P<0. 05). The gluten network was weakened by adding fiber by adding fiber, which reduced the cooking time to 10 min. The red value (a index) increased and the brightness (L index) decreased with the increase in the amount of the bran. Increment of barley bran increased the hardness of spaghetti texture noticeably, while the presence of xanthan gum improved the textural properties. The electron microscopy images showed that by adding xanthan, the walls of the air bags become more swollen, and in the presence of the bran caused rough structure. Sensory evaluation results indicated lower total acceptance of bran containing samples. Although the sample containing 40% barley bran and no xanthan gum had the highest overall acceptance among the fiber enriched samples.