IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2021 | Volume:17 | Issue:109|Papers Count:15

Much chemical fungicides are used to control fungal infections. However, several of these fungicides are detrimental for human health. Today, the use of natural ingredients such as essential oils and extracts plant with the least side effects has been of great interest to researchers. Myrtle(Myrtus communis L. )is a belongs to Myrtaceaefamily and a herb widely growing in Iran. The aim of this study was to examine the Myrtle essential oil to control the fungi (Penicillium digitatum and Penicillium italicum) “ in vitro” . Evaluation of the antifungal activity of Myrtus communis essential oil was investigated by Kirby-Bauer, well agar, macro broth dilution and minimum fungicidal concentration methods. The results showed that the inhibition zone diameter (Kirby-Bauer method) for the fungal strains of Penicillium digitatumand Penicillium italicum was 10. 60 and 9. 70 mm, respectively. The results showed that the inhibition zone diameter (well agar method) for the fungal strains of Penicillium digitatumand Penicillium italicum was 12. 30 and 10. 50 mm, respectively. The minimum inhibitory concentration for Penicillium digitatumand Penicillium italicum was 64 and 128 mg/mL, respectively. The minimum fungicidal concentration was 512 and 512 mg/mL, respectively.

Celiac disease is an autoimmune disorder in which the patient expose to gluten intolerance during their life and the only way to treat it using a gluten-free diet. This study aimed to produce a gluten-free diet Sohan using replacing sucrose with isomalt and complete replacing wheat flour with soybean meal and corn flour. For this purpose, replacing sucrose with isomalt (0, 25, 50, 75, 100%), soybean meal to corn flour ratio (0, 0. 25, 0. 50, 0. 75, 1%) and cooking temperature (160, 165, 170, 175, 180 and 180 ° C) were investigated on density, hardness, and color of samples. Modeling and optimization were performed by response surface method and central composite design with α two and six central points and two replications in factorial and axial points using design expert software. The results showed that the density and hardness at higher levels of soybean meal to corn flour ratio increased and decreased, respectively. An increase in hardness and (L*) index were observed with increasing replacing levels of sucrose with isomalt. As well as, the interaction effect of sucrose replacement with isomaltand soybean meal to corn flour ratio at lower levels of these variables resulted in decreased density. The low-calorie Sohan formulas including, sucrose replacement with isomalt 79%, soybean meal flour to corn flour ratio 0, and the cooking temperature 180 ° C. In addition, sucrose replacement with isomalt100%, soybean meal flour to corn flour ratio 0. 41, the cooking temperature 171 ° C. In addition, sucrose replacement with isomalt 71%, soybean meal flour to corn flour ratio 1, and the cooking temperature 160 ° C as the best treatments introduced.

Viscosity is used as the most important indicator in evaluating the cooking quality of rice. In order to investigate the best irrigation method and nitrogen application and their interaction effects on viscosity or cooking quality in Guilaneh rice cultivar, this experiment was conducted as a factorial experiment in a CRBD with 3 replications. Irrigation managements was considered in 3 levels(full irrigation, 7 and 14 day interval irrigation) and nitrogen fertilizer as the second factor in 3 levels(50, 75 and 100 kg/ha). It will achieve better cooking quality with higher peak viscosity, lower trough viscosity and lower final viscosity. In the study of the interaction effects of nitrogen fertilizer application and irrigation, the highest peak viscosity was observed in the treatment with 14-day interval irrigation and 75 kg nitrogen fertilizer per hectare (2707 Centipoise). The lowest trough viscosity was obtained in the treatment of 75 kg fertilizer and irrigation under flooding (1767 Centipoise). The lowest final viscosity was obtained with 7day interval irrigation and 75 kg nitrogen fertilizer per hectare (3648 Centipoise). In the study of viscosity, the higher breakdown and lower setback indicate better cooking quality. The highest breakdown (881Centipoise), the lowest setback (957 Centipoise) and the lowest pasting temperature (84. 54° C) were related to the treatment of nitrogen fertilizer 75 kg/ha and 7-day interval irrigation. Therefore, according to environmental conditions and recommendations to reduce fertilizer and water consumption, if there is no effect on yield, treatment with 7-day interval irrigation and nitrogen fertilizer 75 kg/ha to achieve the best cooking quality for Gilaneh cultivar is recommended.

Stachysbyzantina belongs to Lamiaceae family. Regarding to the biologically active compounds and traditional use of the Stachysbyzantina for treatment of wounds and a cold, it seems that this plant has significant antibacterial effects. The aim of this study was evaluation of antibacterial effect of ethanolic extract of Stachysbyzantinaagainst Enterobacteraerogenes, Escherichia coli, Bacillus cereus and Staphylococcus aureus. The inhibition zone diameter of the Stachysbyzantina extract on Enterobacter aerogenes, Escherichia coli, Bacillus cereus and Staphylococcus aureus was identified on a concentration of 25, 50, and 75 mg/mL, respectively, by Cylinder-plate and Kirby-Bauer methods. Moreover, minimum inhibitory concentration (MIC) (agar dilution and micro-well dilution) and minimum bactericidal concentration (MBC) of the pathogenic microorganisms were determined in this study. The data were analyzed using one-way ANOVA and Duncan's multiple range test. The highest and lowest inhibition zone with a diameter of 17. 90 and 13. 10 mm at a concentration of 75 mg/mL were observed for Staphylococcus aureus and Enterobacter aerogenes bacteria, respectively (Cylinder-plate method). The MIC of Stachysbyzantinaextract for Enterobacter aerogenes, Escherichia coli, Bacillus cereus and Staphylococcus aureus was 100, 50, 25 and 12. 5 mg/mL respectively (agar dilution). The ethanolic extract of Stachysbyzantina“ in vitro” has a significant antibacterial effect on Enterobacter aerogenes and Escherichia coli (Gram-negative bacteria)and Bacillus cereus and Staphylococcus aureus (Gram-positive bacteria).

Kefir is one of the fermented milk products that plays a major role in nutrition and human health. The aim of this study was to investigate the effect of adding asparagus extract and green tea extract on survival of probiotic bacteria, antioxidant activity and sensory properties of kefir. Different concentrations (0. 5, 1 and 1. 5%) of asparagus extract and green tea extract were used in kefir and the samples were stored at 4˚ C for two weeks. The results showed that addition of herbal extracts decreased pH and increased acidity and antioxidant activity of the samples (p≤ 0. 05). The highest antioxidant activity was related to the sample containing 1. 5% green tea extract. During storage time, pH of the samples decreased, but acidity increased significantly (p≤ 0. 05). There was no significant difference between samples in terms of viability of Bifidobacterium lactis and Lactobacillus acidophilus (p>0. 05). The viability of probiotic bacteria decreased significantly (p≤ 0. 05) during storage but in all samples, the number of bacteria was more than 10 8 CFU/ml until the end of the storage period. The sample containing 1. 5% asparagus extract had the highest score of overall acceptance. Therefore, this sample was selected as the best treatment.

Among legumes, lentil is very rich in protein and is called the meat of poor people. In this study physicochemical, nutritional value and antioxidant properties of two cultivars of Iranian black and green lentils, including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, measurement of total antioxidant activity and carotenoids content were investigated. Obtained results show that, green lentil contains a higher amount of moisture and volatiles (6. 72 g/100g) and carbohydrate (59. 34 g/100g), in comparison black lentil had a higher amount of ash (mineral element) (3. 66 g/100g), crude fiber (7. 40 g/100g), fat (1. 95 g/100g), protein (26. 02 g/100g) and higher antioxidant activity based on DPPH (IC50= 2408. 8 mg/L) and FRAP (concentration of Fe ion= 0. 4 mM) experiment. The carotenoid content of black lentil was determined 0. 024 μ g/g and was higher than green lentil (0. 011 μ g/g). So it can be said that, despite the advantages of black lentil over green lentil, it remains unknown nutritionally, and it seems very appropriate both economic and agricultural recommending people to consume and to put up black lentil in their diet, with regard to rainfed of lentil and dryland cultivation source in our country.

Soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by a spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3. 1% to 3. 96% and 29. 2% to 65. 57% respectively and the amount of acidity decreased from 1. 72% to 0. 8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤ 0. 05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤ 0. 05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk.

This study was conducted to determine the effects of flower and leaf extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits. Different treatments were applied in this research including: flower and leaf ethanolic extract of Humulus lupulus plant at concentration of 25, 50 and 100 percent, diazinon fungicide at concentration of 100 and 200 ppm and blank samples (0 ppm). Different quality attributes including: total soluble solids, fruit juice pH, titratable acidity, flavor index of fruit, sensory attributes and total microbial counts of fruits were measured during storage periods. The results showed that application of the flower and leaf extract of Humulus lupulus plant and diazinon fungicide had no significant effect on the pH value of strawberry fruits but maintained the titratable acidity during storage periods compared to the blank samples (p>0. 05). Total soluble solid content of strawberry fruits was decreased with increase of the storage time but increased with increase of the flower and leaf extract of Humulus lupulus plant concentration and compared to applied concentration of diazinon fungicide (tow concentration) lead to better brix content maintenances. Treated strawberry samples with the flower and leaf extract of Humulus lupulus plant compared to other samples obtained the higher score in case of appearance, color and texture during sensory evaluation. Microbial evaluation results, showed the ability of the flower and leaf extract of Humulus lupulus plant in microbial spoilage inhibition compared to the diazinon fungicide. According to the obtained results from different chemical, microbial and sensory evaluations, the flower and leaf extract of Humulus lupulus plant can be introduced as replacer of the common fungicide applied in strawberry preservation.

Oxalic acid (OA), as a natural antioxidant, delays the ripening and senescence of fruits. In this research, the effect of different concentration of OA (0, 2, 4, 6, and 8 mM) investigated on storage life and postharvest quality of loquat fruit at 5° C and 90± 5% relative humidity for 28 days. Traits such as browning index, biochemical and qualitative characteristics and activity of polyphenol oxidase (PPO) and peroxidase (POD) enzymes of fruit at harvest (0), 7, 14, 21 and 28 days after storage were analyzed. With increasing storage time, the level of browning index, total soluble solids (TSS), ratio of TSS/titratable acidity (TA) and the activity of PPO and POD enzymes increased in all treatments, while firmness, ascorbic acid, total phenol and flavonoids content and antioxidant activity decreased (p˂ 0. 05). OA application significantly reduced the level of browning index and the activity of enzymes responsible for tissue browning (PPO and POD) compared to control (p˂ 0. 05). At the end of storage, fruits treated with different concentration of OA had a more firmness tissue and higher level of ascorbic acid, total phenol and flavonoids content and antioxidant activity in comparison to the control fruits (p˂ 0. 05). Overall, OA application effectively reduced fruit softening and browning index with diminished the activity of PPO and POD enzymes during cold storage.

The content of phytochemicals of medicinal plants including total phenols, flavonoids, fatty acid compounds, etc. are mainly affected by drought stress. In this study, the effects of different levels of water stress (Full irrigation at field capacity, irrigation at 70% of field capacity and irrigation at 40% of field capacity) on the phytochemicals of the medicinal plant of Milk thistlewere evaluated. Soil moisture was measured by weight method and drought stress was applied to plants during the flowering stage for 8 days. Then, the seeds were oiled by Soxhlet and methanol extracted. Next, the phytochemicals of the extract were analyzed using GC-MS. GC-MS peak analysis indicated that 20 compounds were present in methanolic extract of Milk thistle. Oleic acid was the most abundant compound in irrigation treatments of Field Capacity (F. C) (75. 8%) and 40%F. C. (73. 7%), while methyl linoleate (22. 5%) was highest in 70%F. C. Except of oleic acid, which had the highest amount in F. C and 40%F. C, the other compounds had the highest amount in 70%F. C compared to the other two treatments. According to the results, mild stress increased most of the plant's phytochemical compounds, possibly due to the osmotic regulation of the plant in dehydration. However, under extreme stress, these compounds were reduced, and these metabolites may have been used to provide energy for plant growth and survival. According to the results of this study, since the seeds of this plant have important phytochemical compounds such as fatty acids, phytosterols, methyl esters, flavonoids, etc. Therefore, the above compounds can be used in the food, pharmaceutical, health and other industries after extraction and purification.

ß-glucans are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gelforming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost-effective which shortens the extraction time, energy and solvent consumption compared to conventional methods. . in this study the effect of intensity and time at four different powers (0, 200, 300, 400 w) in three time (0, 3. 5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional properties of extracted ß-glucan. The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p 0. 05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3. 34%), solubility (75. 67%) were observed at power 400w for 7 minutes, Also the highest recovery (52. 04%), emulsion stability (69. 06%), water retention capacity (13. 21 g /g), compared to blank sample at power 300w for 7 minutes. L*, a  and b* and were 76. 66, 3. 2, 3. 2 respectively.

Fried foods due to suitable taste, flavor and mouth feel are very popular but they contain high level of oil. Frying time and temperature and coating before frying process are the main factors, affetcting oil content in fried products. In this study the effect of different concentrations of Balangu seed gum (0, 10 and 20 %W/V), frying temperature (150, 170 and 190 0C) and frying time (2, 4 and 6 minutes) on the quality and sensory attributes of fried zucchini slices were investigated and optimized by response surface method. Results showed that the amounts of water loss and oil uptake during frying process were reduced with increase of gum concentration in the coating agent, but the moisture content of sample was decreased by increasing of frying time and temperature while oil uptake increased. The L* index of the final products were decreased with increase of frying time and temperature and Balangu seed gum concentration. The most affecting factors on the a* and b* index are frying temprature, frying time and Balangu seed gum concentration respectively. The sensory evaluation results, showed that, total acceptance of fried zucchini slices increased with frying time and temperature incensement while decreased with Balangu seed gum incensement. Optimization results showed that the optimum processing conditions of fried zucchini slices were frying time of 2 minute, Balangu seed gum concentration 14. 31% and frying temperature 177 0C and in these conditions the quality attributes of final products were in optimum level. Application of Balangu seed gum lead to produce low fat fried zucchini slices without adverse effect on sensory attributes of final product.

Plant pests and diseases are a major threat to human food security. In large farms, accurate and timely human diagnosis is not possible due to time consuming and possible misdiagnosis. Therefore, for immediate, automatic, appropriate and accurate detection of agricultural pests, the use of image processing and artificial intelligence, including deep learning can be very useful. In this study, convolutional neural network models have been developed to identify three common citrus pests in northern Iran such as citrus leafminer, sooty mold and pulvinaria using images of infected leaves, through deep learning methods. For this purpose, Resnet50 and VGG16 architectures are trained as well-known convolutional neural networks, applying the transfer learning method on 1774 images of infected citrus leaves, accumulated from natural and field conditions. In the training phase, data augmentation is used to increase the number of training samples, and to improve the generalizability of the classifiers. For experimental analysis, cross validation strategy is used to evaluate the accuracy of the convolutional neural network. In this strategy, all images are tested without any overlap between training and test sets. Based on the results, the accuracies of Resnet 50 and VGG 16 models are evaluated as 96. 05 and 89. 34%, respectively. Hence, the Resnet 50 model can convert the above method into a very suitable early consulting or warning system.

This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre– gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying. Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0. 05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0. 05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0. 05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.

Green mold rot disease caused by Penicillium digitatum is the most economically important postharvest disease of lime fruit in all production areas. In this research, effects of essential oils (Cinnamomun verum, Eugenia caryophyllata, Thymus vulgaris, Zataria multiflora) for controlling green mold rot in Mexican lime (Citrus aurantifolia cv. Mexican lime) fruit were studied. Mexican limes were inoculated by Penicillium digitatum suspension and were immersed with the essential oils at three levels 0 (as control), 0. 1 and 0. 2% (v/v). Then, fruits were kept at 8± 1 o C and 90-95% relative humidity for 21 days. The results showed that the essential oils significantly affected fruit decay, weight loss, L*, a*, b*, total phenolic content and total antioxidant activity. After 21 days of storage, total phenolic content and total antioxidant activity of treated fruit with essential oils were higher compared with the control. In addition, essential oils were effective in decay and water loss control, and decreasing L* and b* compared with the control. The garden thyme essential oil at 0. 2% decreased postharvest decay seven times lower than control but increased total phenolic compounds and antioxidant activity compared to the control 21 days after storage. Therefore, garden thyme essential oil has a strong effect on controlling green mold and maintaining quality of Mexican lime fruit.