IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2021 | Volume:17 | Issue:108|Papers Count:15

In this research, the chemical characteristics of sesame, rapeseed and sunflower oils prepared in the presence of the customer were compared with similar industrial-refined samples during two months of storage. Their levels of iron, copper, arsenic, and lead were also measured. The average of moisture and sedimentation contents of refined oil samples and sesame and rapeseed oil samples prepared in the presence of the customer were in the range of Iranian standard, but the average values for sunflower oil samples prepared in the presence of the customer was higher than the Iranian standard limit. The mean of the refractive index, iodine, and saponification values of all samples was in the range of standard. The oxidative stability index of prepared oils in the presence of the customer was less than the standard. The mean acidity and peroxide value of all oil samples were in the standard range but increased significantly during storage so that all samples were unusable on the last day of storage. The anisidine value of all samples increased during storage so that the average of this index in oil samples prepared in the presence of the customer was not in the standard range from the 40th day of storage. The Totox index of all oil samples also increased during storage, which was higher in sunflower oil. The results also showed that the cox index of sunflower oil was higher than the others. The average of the studied metals in all oil samples was in the standard range. The findings of this study showed that industrial refined oils have better chemical properties and stability and it is suggested not to use oils prepared in the presence of the customer for frying and it is recommended that keep them for a short time to cooking purpose.

Cake is one of the popular junk food between children and teenagers. So producing nutritional product by high quality have significant role in the health of this group of people who are in growing age. In this study effect of replacement of sesame flour in levels of 0, 8, 24, 40 and 48% and pineapple in levels of 0, 1. 5, 4. 5, 7. 5 and 9% on visual and textural properties on sponge cake were evaluated. So central composite design response surface method was used by 2 variable and 4 central point. According to the results, by increasing seasame and pineapple in cake formulation, pH, springiness and cohesiveness were decreased. Although cell density, the average particle size, firmness, chewiness and b* and a* values were increased. Also the results showed adding pineapple had no significant effect on L* value while decreased by adding seasame flour. Finally the optimal points were 24 and 1. 6 in sesame and pineapple respectively for using in spong cake formulation.

Algae and microalgae are great potential sources of natural compounds that can be used to produce functional foods. Spirulina platensis is one of the edible microalgae with no side effects. Lack of cellulose in the cell wall of Spirulina platensis makes it easy to digest. However, other microalgae do not have this advantage. This property has made Spirulina platensis more valuable. The purpose of this study was to use Spirulina platensis as egg white replacer and investigate its effect on physicochemical and sensory properties of sponge cake during storage time. For this purpose, different egg white ratios (0, 25, 50, 75 and 100% w/w) were substituted in sponge cake formulation with Spirulina platensis powder. The results showed that the addition of Spirulina platensis powder reduced the moisture content, specific volume, porosity and cohesiveness of the samples. Protein, fat, ash, pH and firmness of sponge cake samples increased with increasing amounts of microalgae powder. As the amount of Spirulina platensis microalgae powder increased, overall acceptance of the samples decreased, but this decrease was not significant (p˂ 0. 05). In general, the use of Spirulina platensis powder in small quantities as an egg white replacer, improved the properties of sponge cake.

In this research extraction of Salvia leriifolia leaf was carried out using two extraction methods including traditional solvent extraction (with different solvent ratio of water /ethanol 50: 50, 60: 40 and 70: 30 at temperature 70, 80 and 90 º C and time duration of 30, 75 and 120 min), and superheated solvent extraction (at temperature 130, 145 and 160 º C, time duration of 10, 20 and 30 minutes and solvent ratio of water/ethanol 60: 40, 80: 20 and 100: 0) and the antimicrobial activity of extracts against some of food microorganisms including Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae and Aspergillus niger using minimum inhibition concentration and minimum bactericidal concentration methods were measured. In both extraction methods, the MIC of most microorganisms was 0. 5 mg/ml, while the MBC, depending on the microorganism, was between 5 and 500 mg/ ml. In the conventional solvent extraction procedure, the treatment was carried out at a temperature of 80 ° C, 75 minutes, and equal ratio of two solvents, and in superheated solvent extraction method, treatment including temperature of 160 ° C, time of 20 minutes, and water/ Ethanol ratio of 80 to 20 showed the most antimicrobial activity. Based on the results, it can be stated that the type of plant extraction method has a significant effect on inhibiting or preventing the growth of food borne or spoilage microorganisms, and if any of the plant extraction technique are optimized, they can be better used to increase the shelf life of food.

In this study, a tertiary conjugate of flaxseed mucilage (FM)-gelatin-oxidized tannic acid (OTA) at two acidic and alkali pHs was fabricated. The total amount of biopolymers and added OTA was 2% (w/w solution) and 5 % (of total biopolymers), respectively. Fourier transforms infrared spectroscopy and solid state UV-visible spectroscopy were applied to confirm the complex formation and volume, solubility and phenolic content of the complexes were determined. Then, the effect of OTA concentration (0. 5, 2. 5, 5 and 10%) and reaction temperature (30, 40 and 50 ° C) of gelatin with OTA were also evaluated through scanning electron microscopy analysis, yield complex and colorimetry. It was found that the addition of OTA to gelatin solution at alkali pH created strong bonds and a stable complex. The water solubility of acid complex (6. 1%) was higher than that of alkali sample (3. 6%). The optimal condition, regarding to high phenolic content and low solubility, was 5% OTA and the reaction temperature of 30 ° C. This complex, may be suitable to apply for various applications such as protection of sensitive food ingredients from oxidative stresses and controlled release of bioactive components in delivery systems in food industry.

At present, increasing public awareness of the health and nutritional properties of agricultural products and their products, as well as the effects of chemical toxins and synthetic preservatives, doubles the demand for fresh and chemical-free food preservatives. Froriepiasubpinnata is a member of the family Umbelliferae. This plant is native central and northern parts of Iran. Disk diffusion agar, well diffusion agar, minimum inhibitory concentration (broth microdilution and agar dilution) and minimum fungicidal concentration were used to evaluated the antifungal effect of Froriepiasubpinnata essential oil. The results showed that Froriepiasubpinnata essential oil was well able to prevent the growth of fungal strains that cause black and gray spoilage in vitro. The results showed that the inhibition zone diameter (disc diffusion method) for the fungal strains of Aspergillus niger and Botrytis cinereawas 15. 50 and 13. 30 mm, respectively. The results of the antifungal effect in the well agar method showed a much greater inhibition zone diameter than the disc diffusion method. The minimum fungicidal concentration for Aspergillus niger and Botrytis cinereawas 64 and 256 mg/mL, respectively. The minimum fungicidal concentration of Froriepiasubpinnataessential oil was higher for Aspergillus niger and Botrytis cinerea strains than the minimum inhibitory concentration.

In this study, for producing new formula ice cream the replacing of milk powder with white sesame flour at different levels (0, 25, 50, 75, and 100%), percentage of formula vegetable oil (4. 5, 5. 5, 6. 5, 7. 5, and 8. 5%) andPanisol gum (0. 25, 0. 35, 0. 45, 0. 55, and 0. 65%) in ice cream formulation using response surface methodology(RSM)with central composite design, α = 2 and five central points and two replicates in the other points was investigated. The optimization of the formulation was doneto maximizeoverrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus(g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6. 1% vegetable oil and 0. 49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8. 4% vegetable oil and 0. 56% Panisol gum). Therefore, it recommended using white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.

The aim of this study was to investigate the properties of polyethylene antimicrobial film containing niacin and limonene microcapsules in cheese process packaging. In this study microcapsules containing nisin (0. 5, 1, 1. 5, 2 and 2. 5) and limonene (5, 7, 10, 14, 21 and 28 µ g / mg) were prepared by gelation method. . After optimization, niacin and limonene microcapsules were used in polyethylene film based film formulation. After packaging cheese cheese in the film containing optimized microcapsules containing concentrations (1, 1. 5 and 2 µ g / mg nisin and 5, 7 and 10 µ g / mg limonene), total microbial populations, mold and Yeast, Staphylococcus coagulase positive, Escherichia coli were examined on the first days of production, 20th, 40th, and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0. 05. During 60 days of storage, total microbial indices, mildew and yeast, Staphylococcus coagulas positive and Escherichia coli significantly decreased (p≤ 0. 05). The results showed that treatment with Nisin containing 2 IU / mg concentration and limonene with concentration of 10 µ g / mg resulted in higher quality of processed cheese during storage period and were selected as optimal treatment.

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 0 C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N2 + 30% CO2), (48% CO2 +48% N2 +4% O2), (30% N2 + 70% CO2)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)}, 4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobic count, pH ، organoleptically evaluations, and analyzed by SPSS. The shelf life, dried kashk were reported in 4-layer, under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 60, 55, 45 days in (30% CO2 + 70% N2 ) and in ordinary conditions were 40, 30 days, in 3 layer (AL: 12), under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 50, 45, 35 days and in (30% CO2 + 70% N2 ) and in ordinary conditions were about 30, 25 days, with 3 layer (AL: 7), under conditions (70% CO2 + 30% N2) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 40, 35, 30 days, in (30% CO2 + 70% N2 ) conditions 25 days and in ordinary condition were 20 days. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of dried kashk and have a good effect on the amount of pH was better.

In recent years, the use of natural substances such as essential oils and extracts has been emphasized in place of chemical preservatives in the food industry. green walnut skin is an agricultural waste that, due to its phenolic compounds, can be considered as a natural combination containing biological properties, and it reduces many of the incurable diseases and prevents the oxidation of lipids and is used as antimicrobial factors. In this study, the content of phenolic compounds, antioxidant and anti-bacterial properties of methanolic extracts of green walnut skin was investigated. Extraction was carried out using both soaking and soxhelt methods in 60% and 80% methanol solvent. The amount of phenolic compounds of the extract was determined by spectrophotometric method. The anti-radical activity of the extract was evaluated by DPPH radical inhibitory test. Antibacterial activity of the extract was investigated by disc diffusion method against Salmonella typhimurium, Shigella dysentery and Listeria monocytogenes. Collected data were analyzed using SPSS software and Duncan test. Results: The total phenol content for soaking and soxhlet methods was respectively 17. 81 and 89. 07, according to Gallic acid equivalent, based on mg / g of sample. EC50 amount of green walnut skin was 0. 15 mg / ml. The Remarkable antimicrobial activity was observed against all studied bacteria. MIC was between 1. 625 and 1. 25 and MBC between 1. 2 and 2. 5 mg / ml. The results of this study showed that methanolic extracts of green walnut skin are a potential source of bioactive compounds with antioxidant and antimicrobial properties that can be used in the food and medicine industry to protect human health.

Pistachio is one of the most popular nuts in the world because of its taste and nutritional properties. Mostly, its consumed dry in harvest period. Major factors limiting for shelf life of pistachios are browning and water accumulation. In this study, the effects of citric acid (1, 1. 5 and 2%) and ascorbic acid (15, 25 and 35 ppm) and two types of plastic packs (polyethylene and polystyrene) on storage life (days 0, 25 and 45), Ahmad aghaie pistachio was studied. According to panelists, the use of acid treatments for 25 day of storage was able to maintain the appearance and taste characteristics of pistachio and since then there was no significant difference between treatment and the control sample. Pistachios treated with 15 ppm ascorbic acid in polystyrene pack were more favorable in appearance and browning than polyethylene pack. The maximum of phenol was related to ascorbic acid treatments (15 ppm) in polyethylene pack. Anthocyanin and chlorophyll amount decreased during storage, but carotenoids first increased and then decreased. Pistachio pigments such as chlorophyll, anthocyanin and carotenoids were preserved in polyethylene packages than polystyrene. Citric acid treatment (1. 5%) had the maximum percentage of fat. Overall, the polyethylene pack and ascorbic acid 15 and 25 ppm and citric acid 1. 5% concentration maintained the qualitative and quantitative properties of pistachio.

One of the ways to prevent the oxidation of oils and fats is the addition of antioxidants, but since synthetic antioxidants may have adverse effects on the body, they are gradually removed from the list of antioxidants. Therefore, it is necessary to produce and produce natural varieties. Therefore, the aim of this study was to investigate the possibility of using natural extract extracted from Carduus pycnocephalus L. to prevent oxidation of soybean oil and compare it with essential oil. In this study, the extraction process was performed by ultrasound technology with 3 factors of 3 levels including concentration (200, 500 & 800 ppm) time (10-30 minutes) and temperature (55-35° C) by response surface methodology. To investigate the antioxidant effect of different concentrations of extracts on oxidative stability of soybean oil, peroxide value and thiobarbituric acid reactive index were used. The optimization results showed that the optimum conditions were: temperature 48. 483 ° C and time 299. 201 min and concentration of 594. 745 ppm. According to the optimization results of free radical scavenging and Folin compounds were reported 32. 537% and 40. 378%, respectively. The results of oxidative stability of oil showed that both extracts and essential oils were effective in preventing oil oxidation. Also, the type of extracted material was related in two ways. Since the extract has the most antioxidant effects in the oil and is more effective than the essential oil in the oil, it can be a good alternative to synthetic antioxidants in frying oils.

Much research was done approaching replacing synthetic antioxidants with adverse nutritional effects. In this study, the antioxidant effect of microencapsulated sodium selenite in delaying oxidation of soybean oil investigated. Microencapsulation of 15000 ppm sodium-selenite was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28, and 29%) and a corresponding amount of Farsi gum (corresponding to Arabic gum, respectively 1, 2, 3, 4, and 5%) using the solvent (ethanol with purity 96%) evaporation method. The ratio of ethanol to the mix solution [combination gum + sodium selenite] was (4, 6, 8, 10, and 12). Finally, optimal formula1 (EE 94%, particle-size 64. 9µ m, Arabic gum 29%, Farsi gum 1%, and the ratio of ethanol to the mix solution 12 ) and the optimal formula2 (EE 84. 4%, particle-size 74µ m, Arabic gum 27%, Farsi gum 3%, and the ratio of ethanol to the mix solution 10) were selected. Consequently, the two selected optimal formulas (180. 6PPM), the BHA(200PPM), and the unmicroencapsulated sodium-selenite (8. 6PPM) were added to antioxidant-free soybean oil and then were placed at the 55 0 C for (0, 23, 46 days) equal to 20 0 C, 180, 360 days) by shelf-life accelerator program. The oxidation indices compared with soybean oil that did not contain any anti-oxidant. EE increased and particle size decreased with increasing Arabic gum levels and the ethanol to mix solution ratio. Encapsulated selenium, such as BHA, increased antioxidant activity and decreased soybean-oil oxidation indices. The effective and propositional treatments are presented in the following order respectively: blank (antioxidant-free) < un-microencapsulated sodium-selenite < BHA = Opt2 < Opt1.

the aim of this study was to investigate some of the physicochemical and antioxidant properties of the active edible film prepared from starch and zedo gum and salvia officinalis essential oil and its effect on oxidative stability of olive oil. For this purpose, Edible films based on potato starch were prepared with two variables zedo gum at different levels (0. 5%, 1% and 1. 5% w/w) and salvia officinalis essential oil at three levels (0, 250 and 500 ppm). Spectrophotometric results indicate the formation of CH, CH2 and CH3 bonds between starch and zedo gum, as well as aromatic compounds of the essential oil of the salvia officinalis (C-H and C=C) bonds. With increasing concentrations of zedo gum and different concentration of salvia officinalis essential oil, the film thickness increased and increased the opacity and reduced light transmission rate of the films. Samples containing 1. 5% zedo gum and 500 ppm essential oil of Salvia officinalis showed the highest thickness and opacity among other samples. As the essential oil concentration increased, the antioxidant properties of the films increased so that the sample containing 1. 5% zedo gum and 500 μ l of essential oil of the salvia officinalis had the highest antioxidant activity of 68. 3%. The results of stability test against oxidizing virgin olive oil based on tests such as acid number, peroxide number and thiobarbituric acid showed a significant difference (P<0. 05) between essential oil containing 500 ppm with a synthetic antioxidant (TBHQ). Due to its relatively good antioxidant activity, edible film prepared from starch and zedo gum and salvia officinalis essential oil plays a positive role in reducing the oxidation process of olive oil and can be a good alternative to the use of synthetic antioxidants.

According to the high tomato loss in Iran, the aim of the present study was to introduce Iranian endemic gums including tragacanth, locust bean and Alyssum homolocarpum seed gums for coating this fruit and also to investigate and compare their functional properties. The results showed that the solution of Alyssum homolocarpum seed gum had the highest wettability (-22. 92 mN/m) on the fruits surface following by tragacanth gum (-43. 23 mN/m) and locust bean gum (-22. 92 mN/m). Moreover, the tragacanth and Alyssum homolocarpum seed gums showed the highest and the lowest apparent viscosities respectively. Investigating the physical features of the films revealed that tragacanth gum and locust bean gum had the ability to form transparent and flexible film; while, Alyssum homolocarpum seed gum film was more opaque and had a greenish hue with less flexibility. The water vapor permeability of tragacanth and locust bean gum films was significantly higher than that of Alyssum homolocarpum seed gum film (P<0. 05). According to the results, it can be concluded that although Alyssum homolocarpum seed gum film had higher wettability on the surface of tomato, locust bean gum and tragacanth gum were more appropriate choices for tomato coating due to the higher transparency, apparent viscosity, water vapour inhibition and solubility in water.