ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION
Year:2023 | Volume:13 | Issue:4|Papers Count:9

Background and objectives: Since, there is an increasing demand for pectin with different functional properties, besides its beneficial health effects, many research has been done to find the raw materials for pectin production with optimal technological characteristics. The decortication process for Faba bean generates 14.28 % of the total weight of the dry beans as hulls which, at present, are disposed as waste and, in addition to environmental problems, causes the loss of sources rich in bioactive compounds.Materials and methods: In this study, the effects of some independent variables, including microwave power (360, 540 and 720 W), irradiation time (1, 2.5 and 4 min), solution pH (1, 2 and 3), and solid-to-liquid ratio (1:15, 1:20 and 1:25) on the yield and degree of esterification (DE) of pectin extracted from fava bean hull by microwave irradiation were investigated. The response surface methodology (RSM) using Box-Behnken design was used to optimize the extraction conditions.Results: The results indicated that the extraction yield and DE of the extracted pectins were 1.01- 21.02% and 6.44- 39.23%, respectively. By increasing the microwave power, irradiation time, and solid-to-liquid ratio and decrease in solution pH, the extraction yield of pectin increased, while DE decreased. The optimum conditions to reach the maximum extraction yield and DE were in microwave power of 719.99 W, irradiation time of 1 min, pH value of 2.99, and solid-to-liquid ratio of 1:25, resulting in extraction yield of %14.48 and DE of %28.25. On the other hand, the highest stability of the pectin-stabilized emulsion was at 4°C and after one day. The results of DE showed that fava bean hull pectins belonged to low ester pectins; while based on the results of FT-IR spectrum, this polysaccharide probably belonged to high-methoxyl (HM) pectin. The rheological tests showed characteristic behavior of viscoelastic for the fava bean hull pectin extracted in optimum conditions. At both concentrations (0.5% and 1.5%), the pectin dispersion exhibited elastic behavior followed by the viscous behavior at higher angular frequencies. Moreover, the apparent viscosity of samples remained constant with increasing the shear rate (showing the Newtonian flow behavior). The FT-IR analysis confirmed the chemical structure of pectin in the extracted samples. The pectin extracted from the faba bean hull can also produce gels with a suitable degree of hardness and high lightness. Conclusion: Based on the results of this study, faba bean hulls contain adequate amounts of pectin, suitable for commercial utilization and microwaves could be applied as a novel high-efficient method to extract pectin from faba bean hulls.

Background and Objectives: Apples are one of the most important horticultural products that are increasingly considered for care and post-harvest issues. Therefore, it is necessary to use safe methods to control spoilage and maintain the quality of apple fruit during storage. Cinnamon (Cinnamomum blume), known as the camphor tree, native to Asia and Australia, has about 50 species of evergreen trees and shrubs. Some of them are ornamental, fragrant or like Ceylon cinnamon, a tree with medicinal properties. Cinnamon essential oil has antifungal and antibacterial properties, which are probably related to the content of orthometoxy cinnamaldehyde. Chitosan is used in antimicrobial films and food films due to its inhibitory properties of many pathogens and fungi. Chitosan is able to form a semi-permeable layer on the skin of the fruit. As a result, the rate of fruit respiration reduces fruit quality and is effective in increasing fruit storage time.This study was conducted to investigate the effect of chitosan and extracted coating on increasing the quality and Shelf life of apple fruit.Materials and Methods: Fruits treated with chitosan (1.5%) and three levels of cinnamon extract (three concentrations of 0%, 5%, 10%) with control were in cold stored at 0.5˚C and 90% of relative humidity., and during maintenance period, various physicochemical, microbial, and sensory tests were performed in three months. These experiments were analyzed in a completely randomized design by SAS software.Results: The differences in the characteristics between the treated fruits compared to the controller showed the effectiveness of the treatments in most quantitative and qualitative characteristics of apple fruit. For example, the highest tissue stiffness in the second month, with 30.65 N / m2, and the lowest weight loss and overall microbial count with 2.87% and 15.33 CFU / g, respectively, in the third month of use Cinnamon extract was combined with chitosan and the comparison of mean Tss, pH and acidity of apple fruit in the application of treatments showed that the highest percentage of soluble solids (Tss) was related to the application of chitosan with 10% cinnamon and also the highest pH and consequently the lowest acidity. To witness. Among the measured characteristics, weight loss, stiffness, acidity, soluble solids and overall microbial count were the most significant.Conclusion: The results showed that the effect of treatment on most traits was significant . Comparative studies between control samples, chitosan and cinnamon extract proved that the storage period of apple fruit can be increased by controlling microbial load and maintaining fruit quality.

Abstract:Backgrounds and objectives: The health benefits of probiotic bacteria have led to an increase in their use in food products. The low stability of probiotic bacteria against adverse environmental conditions and the consequent reduction of survival during processing, storage period and also during consumption, is the most important limitation in the production and development of probiotic products. Encapsulation of probiotic bacteria is one of the technologies that has been successfully implemented in numerous studies to increase the stability of bacteria against environmental stresses. The aim of this study was to evaluate the core-shell encapsulation technology using calcium alginate, xanthan and gelan wall materials on the survival of Lactobacillus reuteri in simulated gastric conditions (pH = 1.5) by emulsion method.Materials and methods: Lactobacillus reuteri (ATCC 1655) was encapsulated with calcium alginate, xanthan and gelan by emulsion method and survival of encapsulated and free bacteria in simulated gastric conditions at intervals of zero, 30, 60, 90 and 120 minutes at temperature 37°C were evaluated. Also, the morphology and size of the microcapsules were determined by SEM electron microscope and particle size analyzer.Results: The morphology of the microcapsules obtained from the under study wall materials was spherical to oval. The average diameter of microcapsules in all wall materials under study showed a significant difference (p≤0.05). The average diameter of the microcapsules was affected by the wall materials under study and it has been shown that the simultaneous use of alginate, xanthan and gelan as wall materials, in addition to strengthening the microcapsules, leads to an increase in the diameter of the microcapsules. The encapsulation efficiency in all the wall materials under study was more than 90%, which indicates the suitability of the emulsion method in the encapsulation of Lactobacillus reuteri. The highest encapsulation efficiencies were related to (alginate) and (alginate and gellan) treatments which showed a significant difference (p≤0.05) compared to other wall materials. The lowest encapsulation efficiency among the wall materials under study was related to the treatment (alginate, xanthan and gelan). The highest and lowest survival rates in simulated gastric conditions among the wall materials under study were related to wall materials (alginate, xanthan and gelan) and (alginate alone), respectively, which show a significant difference (p≤0.05) with other wall materials.Conclusion: Encapsulation of Lactobacillus reuteri by emulsion method with wall materials (alginate, xanthan and gelan) in addition to significantly improving survival in simulated gastric conditions, it increases the average diameter of microcapsules and also reduces the encapsulation efficiency.Keywords: Lactobacillus reuteri, Encapsulation, Simulated gastric conditions, Survival.

Background and objectives: Since the shuffled frog-leaping algorithm is a relatively new optimization method that has proven its capabilities in recent years and there is no information about the effects of fat substitutes and whipping time on the properties of camel milk whipped cream so in this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%) as experimental variables of the mixture design and whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) as experimental variables of the process design on the physical and rheological properties of camel milk whipped cream were investigated. Then, these properties were optimized using multi-objective shuffled frog-leaping algorithm.Materials and methods: Camel milk was purchased from a local market in Mashhad, Iran, and then its fat was separated by a separator. Then, using pearson square, with a mixture of skim milk and separated fat, camel cream samples with 37% fat were prepared. the samples containing CSG (0-0.2%), CMC (0-0.2%), and WPC (2-8%) were formulated. After pasteurization at 80 ° C for 5 minutes in a water bath and homogenization at 50 °C and 3000 RPM for 1 min, the samples were placed in a refrigerator for complete hydration overnight at 4-6 °C. The next day, the samples were whipped at 25 °C with a stirrer at a maximum of 1500 rpm for 2-8 minutes. Finally, the overrun, foam stability and rheological properties of camel milk whipped cream were measured and the optimal conditions were determined.Results: The results showed that with increasing the WP and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. With increasing the WPC and WP (in high WPC values), the foam stability of the samples increased and changing the ratio of CSG and CMC gums had no significant effect on the foam stability. The results of the back extrusion test showed that with increasing the WP and CSG, the hardness and adhesiveness of the samples increased. To optimize the whipped cream formulation, the overrun, foam stability, hardness and consistency were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.19% CMC, 0.01% CSG, 2% WPC and produced with 7.9 min WT was the optimized formulation.Conclusion: In general, the results showed that the shuffled frog-leaping algorithm has a high speed and can reach the optimal convergent solution in a very short time. So, the method presented in this research can be used for different purposes where accuracy and time are both important.

AbstractBackground and purpose: In recent years, the desire to produce and consume fortified foods is increasing worldwide. Milk and dairy products are an important part of functional foods. Portulaca oleracea L, a member of the Portulacacae family, has the highest levels of alpha-linolenic acid (omega-3) among all green leafy vegetables and can be used as a beneficial effect in preventing some diseases and as health-enhancing additive to enrich foods.Materials and Methods: the essential oil of Portulaca oleracea was extracted using a laboratory spiral press machine and portulaca leaf extract was concentrated using a vacuum rotary apparatus. Then essential oil, extract and essential oil-extract blend (50:50) in different concentrations during yogurt production were added to the formulation. In this study, the effect of seed essential oil, leaf extract and a blend of seed essential oil and portulaca leaf extract in five levels (0, 0.5, 1, 1.5 and 2%) on the amount of fatty acids, especially omega-3 and antioxidant and sensory properties (taste, color, odor, texture, and general acceptance) of stirred yogurt were examined for 21 days at 4ᵒc and at 7-day intervals.Results: According to statistical results, in all three treatments of yogurt enriched with essential oil, extract and a combination of essential oil and extract, the amount of oleic acid, linolenic acid and alpha-linoleic acid (omega-3) increased in all levels. Also, in the enriched samples, the highest percentage of free radical control belonged to the sample containing 1% essential oil and the sample containing 2% extract and the sample containing 1.5% essential oil-extract respectively. Among the types of fortified yogurts formulations and control, the sample containing 1% of portulaca essential oil had the highest degree of desirability in terms of sensory characteristics.Conclusion: The most important result of this study, which is the main purpose of this study, was the enrichment process. The results showed that the enrichment of yogurt with portulaca oleracea (portulaca seed essential oil, extract and a combination of essential oil and extract) increased the nutritional value of yogurt (omega-3), and improved antioxidant properties. Therefore, by using portulaca oleracea, it is possible to produce yogurt with higher added value , higher nutritional value along with health benefits. In fact, due to the fact that yogurt and dairy products are not rich in terms of essential fatty acids and antioxidant compounds, the amount of these compounds in dairy products can be increased by adding portulaca oleracea.Keywords: fortified yogurt, portulaca oleracea essential oil and extract, antioxidant properties, omega-3, fatty acid profile

Abstract Background and objectives: The oils undergo qualitative changes, especially oxidation due to prolonged exposure to high temperatures and storage, as well as due to the presence of oxygen in the environment. Antioxidants is used as one way to protect the oil from oxidation. Most of the antioxidants that used in the food industry are synthetic and harmful to health. Therefore, studies on the use of natural antioxidants as a substitute for synthetic antioxidants are of high importance. Todays, essential oils are volatile oils and secondary products of plants that are used as a natural antioxidant in oil based foods due to the well-known toxic effects of synthetic antioxidants.Materials and methods: In this research rosemary essential oil (extracted (by Clevenger) and commercial) as a natural antioxidant was added to sunflower oil, soybean oil and tallow fat in concentrations of 0.05. 0.1, 0.2 and 5.0%. Fatty acid composition, iodine value, peroxide value, induction period and saponification value were investigated. Also, identification of essential oils was performed by spectrophotometric and gas chromatography methods. Antioxidant activity of essential oils were determined by DPPH method. Results: The results showed that the amount of active compounds in commercial samples (69.69%) was higher than those of extraction sample (52.35%) and it scavenge more DPPH radical than commercial type. Linoleic acid was the predominant fatty acid in soybean and sunflower oils but in tallow oleic acid was found in the highest amount. There is a direct relationship between the amount of effective compounds and the antioxidant activity of the essential oil. The antioxidant activity of the two essential oils, measured by the DPPH radical control method, also indicated that the commercial essential oil had a higher antioxidant activity. Increasing the essential oil concentration increased oxidative stability in the samples, and it increased with increasing essential oil concentration, so that the highest stability was observed in the concentration of 0.5% essential oil. The results showed an increase in the amount of peroxide value during the maintenance period, which was lower with an increased in essential oil content. Iodine and saponification value of samples also showed a decreasing trend with increasing concentrations. In all the experiments the commercial essential oil has done more favorable. The results of this research indicate that there is a direct relation between antioxidant essentials activity and the amount of recognized active compounds. Antioxidant essentials trading activity which measured by DPPH radical control method indicated more activity. Conclusion: According to the results obtained in this study, the use of rosemary essential oils to enhance the shelf life and storage of oil is recommended. Keywords: sunflower, oxidative stability, rosemary, Tallow, soya beans

Background and objectives: Nowadays, the interest in using food coatings and films such as bacteriocins and plant essential oils, due to factors such as environmental concerns due to the use of synthetic packaging materials, the need for new methods and opportunities to create new markets for food products, the need for food to increase. The shelf life of products and the tendency of consumers to consume natural materials are expanding. Nanotechnology in edible coatings can increase their efficiency compared to conventional edible coatings by reducing particle size and smaller pore sizes, and improve the quality of packaging materials. The high ability of chitosan to form a film has made it possible to use it as a suitable food coating. Essential oils with antibacterial properties can be used to enhance the antibacterial properties of chitosan. Also, foodborne illness has always been one of the most important human concerns and the present study was conducted to investigate how to reduce these risks.The objective of this paper was to investigating the chemical composition of Zataria multiflora Boiss essential oil, and its application with nisin in Nano-emulsion of chitosan-based coatings containing Nano-emulsion against the Listeria monocytogenes in chicken fillets, kept at cold temperatures (4±1°C) during a 16-days period and Antibacterial activity of essential oil (as emulsion and Nano-emulsion) against the studied bacterium was evaluated by the MIC and MBC methods.Materials and methods: The chemical composition of the essential oil was determined using gas chromatography, and the treatments were divided into the six groups of: without coating (control), chitosan, Nano-chitosan, Nano-chitosan containing essential oil, Nano-chitosan + nisin, and Nano-chitosan + essential oil + nisin. The samples were then transferred to the refrigerator for bacterial counting on days 0, 2, 4, 8, 12, 16.Results: Carvacrol 44.36%, thymol 30.14% and gamma-terpinene 8.31% were identified as the most important compounds in the chemical composition of the Zataria multiflora Boiss essential oil. The mean logarithm of the number of bacteria counted in the 16-days period showed a significant difference between the groups (p <0.05). The present study showed that the highest inhibitory effect on the bacteria compared to the control group ware noticed in treated samples with chitosan Nano-emulsion containing nisin and Zataria Multiflora Boiss essential oil group. Conclusion: The results of this study showed that Nano-emulsion of chitosan edible coating is the effectively capable of inhibiting the growth of pathogenic Listeria monocytogenes bacteria in chicken fillet samples at cold temperatures and its use can be considered in the food industry.

Abstract:Background and objectives: Fruit-based drinks is secured antioxidants, carotenoids, vitamins and other nutrients necessary for human health. Apricot juice is especially consumed in the warm days of the year due to high nutritional value. it is a seasonal fruit. In order to prepare the juice, in the first step, apricot fruit juice is extracted by an extractor and then concentrated by evaporation. In other seasons, apricot juice is prepared by using concentrated juice. This study is devoted to examine the possibility of the production of beverage from dried apricot owing to the high costs of concentrate preparation (equipment and energy consumption) along with the reduction of minerals of fresh fruit by removing the parts of the pomace and skin of apricot.Materials and Methods: Apricot fruit was purchased from local market and after washing, the fruit was dried with a laboratory oven (70 °C), then used in the formulation of beverage. The effect of formulation parameters, consist of pectin percentage (0.1-0.3 %), the amount of sugar (8-12 %) and amount of citric acid (0.3-0.7 %) on physicochemical (viscosity, Brix, suspended solids and sediment content) and rheological properties of the reconstituted beverage, evaluated. The flow behavior of the samples was investigated by a power law and Herschel-Bulkley models. Response surface methodology base on the rotatable central composite design was used to predict the effect of formulation variables on the qualitative characteristics of the apricot beverage.Results: The Brix and viscosity of beverage increased with simultaneous increasing of pectin and sugar due to enhancement of concentration of the sample. The analysis of the rheological behavior of the samples demonstrated that the flow index (n) was less than one that the samples exposed a shear-thinning behavior. According to the statistical indices, Herschel-Bulkley model with the highest correlation coefficient was selected as the best model for describing the rheological behavior. Results of process optimization indicated that the best conditions for reaching the minimum viscosity and suspended solids were obtained at levels of 0.1, 0.7 and 8.978 % for pectin, citric acid & sugar respectively: for maximum desirability of 0.885. Conclusion: The current study was developed to produce beverages from dried apricot flakes. This technique is low-cost compared to the concentration and reconstitution method in the preparation of beverages, also reduces the fruit damage. With respect to the high content of minerals and fibers in the dried slices of apricot compared to the fresh fruit, the prepared beverage also obeys this trend. The results of this investigation indicated that the implementation of natural compounds (citrus pectin) in the formulation of beverages may inhibit the undesirable phase separation process.

Abstract:Background and Objectives: Ketchup sauce is one of the most popular condiment and common product of tomato. Serum separation is an important problem of ketchup sauce that influence on customer acceptance, negatively. This study investigated effect of Zedo gum, Xanthan gum and resistant starch on the physicochemical, texture and sensory properties of ketchup sauce. Materials and Methods: Mixture Statistical design was used to arrange of treatments based on combination of Zedo, xanthan and resistant starch by Design expert software. Effect of treatments on pH, color, viscosity, hardness, adhesiveness, consistency and sensory properties was investingated. Results: Results showed that Zedo gum and resistant starch had no significant effect on pH. In terms of viscosity and consistency, the highest and lowest value belonged to K1 (1% xanthan gum) and K6 (1% resistant starch, respectively. In terms of serum separation, none of samples had serum separation except K4 (1% Zedo), K6 (1% resistant starch) and K10 (0.5% resistant starch and 0.5 % Zedo). Texture analysis showed that the highest and lowest value of hardness and adhesiveness belonged to K1 (1% xanthan) and K10 (0.5% resistant starch and 0.5% Zedo), respectively. The highest score of sensory evaluation was seen in sample containing 0.5% Xanthan and 0.5 % Resistant starches (K7).Conclusion: Considering optimization results of formulation, it was known that compound usage of xanthan gum (0.627 g), Zedo (0.222 g) and resistant starch (0.151 g) leads to production of ketchup sauce with desire properties.Abstract:Background and Objectives: Ketchup sauce is one of the most popular condiment and common product of tomato. Serum separation is an important problem of ketchup sauce that influence on customer acceptance, negatively. This study investigated effect of Zedo gum, Xanthan gum and resistant starch on the physicochemical, texture and sensory properties of ketchup sauce. Materials and Methods: Mixture Statistical design was used to arrange of treatments based on combination of Zedo, xanthan and resistant starch by Design expert software. Effect of treatments on pH, color, viscosity, hardness, adhesiveness, consistency and sensory properties was investingated. Results: Results showed that Zedo gum and resistant starch had no significant effect on pH. In terms of viscosity and consistency, the highest and lowest value belonged to K1 (1% xanthan gum) and K6 (1% resistant starch, respectively. In terms of serum separation, none of samples had serum separation except K4 (1% Zedo), K6 (1% resistant starch) and K10 (0.5% resistant starch and 0.5 % Zedo). Texture analysis showed that the highest and lowest value of hardness and adhesiveness belonged to K1 (1% xanthan) and K10 (0.5% resistant starch and 0.5% Zedo), respectively. The highest score of sensory evaluation was seen in sample containing 0.5% Xanthan and 0.5 % Resistant starches (K7).Conclusion: Considering optimization results of formulation, it was known that compound usage of xanthan gum (0.627 g), Zedo (0.222 g) and resistant starch (0.151 g) leads to production of ketchup sauce with desire properties.