Journal of Food Technology and Nutrition
Year:2021 | Volume:18 | Issue:1 (69)|Papers Count:10

Introduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this research, basil leaves were dried by three methods: shadow, drying oven method at 40 and 60° C and microwave method at 180 and 360 W. In order to increase the heat transfer in short time some effective factors concerned with the leaves, namely moisture, iron, potassium, vitamin C and polyphenol contents were determined. Results: The first stage of drying rate is constant and controlled by external factors, was seen only in the shadow drying method. In two other methods, this stage has been almost eliminated. Forced convection heat transfer coefficients is higher than natural convection coefficient. Therefore in the oven drying method, mass transfer rate is higher than the other methods. With increasing microwave power, drying time decreased. The determined amounts of iron, potassium and vitamin C showed that there is a significant difference between different drying methods (P <0. 05). The longest drying time was in shadow with1800 minutes and the highest amount of vitamin C, iron and phenolic compounds was in the dried treatment in the shade. Conclusion: According to the results, it can be stated that the drying of the basil leaf using shade drying and microwave drying at 180 W, are desirable because the amount of active ingredients in the plant is considerably retained.

Introduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viability of probiotic bacteria and physicochemical and sensory properties of synbiotic kefir drink. Materials and Methods: Different concentrations (0. 5 and 1%) of polydextrose and galactofructose (solely or in combination together) were used in kefir production. The samples were kept at 4˚ C for 2 weeks and their microbial, physicochemical and sensory properties were evaluated. Results: The results showed that the use of polyextrose and galactofructose increased the viability of probiotic bacteria, pH and viscosity and decreased acidity of the test samples compared to the control sample (p≤ 0. 05). In the kefir samples containing polyextrose and galactofructose, the viability of Lactobacillus acidophilus was more than Bifidobacterium lactis during storage. During storage, acidity and ethanol increased but pH decreased significantly (p≤ 0. 05). The sample containing 0. 5% polydextrose had the highest viability of probiotic bacteria on the 14th day. Sensory evaluation of kefir samples showed that the use of polyextrose and galactofructose caused a significant increase in overall acceptance score (p≤ 0. 05). Conclusion: The sample containing 1% galactofructose and the sample containing 0. 5% galactofructose + 0. 5% polydextrose had the highest overall acceptance score. Since the number of probiotic bacteria in the above mentioned samples was 107-108 CFU/ml, these samples were selected as the best samples.

Introduction: Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted from chia seed. Materials and Methods: Three different varieties of chia seeds were obtained from local market and subjected to cold solvent extraction. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, iodine and saponification values, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipid concentration. Results: The results indicated that the seeds contained approximately 31-34% oil. Linolenic acid was the predominant fatty acid present (66%) followed by linoleic, palmitic, oleic and stearic acids in respective decreasing order. Beta-sitosterol and gama-tochopherol were the predominant sterol and tochopherol present. Conclusion: Chia seed has become increasingly important for human health and nutrition because of its high content of-linolenic acid. Although the oil might be susceptible to oxidative rancidity due to high content to linolenic acid, however it might be employed in food and pharmaceutical industries

Introduction: Concerning the increase of consumers' knowledge about health and nutrition, consumers, along with increasing the shelf life of food products, want to maintain the original quality of the processed product. Sonication might be recognized as a potential technique to improve improvement in the quality of fruit juices. Materials and Methods: The influence of thermal treatment and sonication on Physicochemical properties (° Brix, pH, electrical conductivity, cloud value and acidity), colour values, antioxidant compounds and activity (total phenolics, ascorbic acid, flavonoids, free radical scavenging activity), sugar profile, browning index and 5-hydroxymethylfurfural content were investigated. Results: The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH, acidity value, Brix, sugar and 5-HMF contents of juice, and however, a rise in cloud value and electrical conductivity and browning index were observed under all processing conditions. The thermal treatment caused the decrement in the bioactive compounds and antioxidants activity whereas sonication treatment for 90 min increased the maximum activity of bioactive compounds and antioxidants as compared to other treatment conditions and control. Some differences in all the colour values were also observed. Conclusion: thermal treatment causes decline in quality parameters of lime juice, whereas the significant increment in bioactive compounds and antioxidant activity was observed in juice samples after being exposed to sonication treatment. Therefore, ultrasound treatment might be considered as a good alternative to the thermal treatment in beverage industry.

Introduction: Nowadays essential oils are considered as substitutes for synthetic additives in food products. Since the lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil of thyme (Zataria multiflora boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. Materials and Methods: The antioxidant activities of the essential oil of thyme (0-150 μ g/g) were investigated by DPPH method. The efficiency of this essential oil (144. 4 μ g/g) as a natural antioxidant in mayonnaise was studied by peroxide, anisidine, totox and thiobarbituric acid values. Results: GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding anti-oxidation, the investigated essential oil strongly reduced the DPPH radical (IC50=144. 4 g/ml). This study confirms that the essential oil of thyme possessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p<0. 05), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor and overall acceptance, but no significant difference was observed in color and texture. Conclusion: The results of the present experiments suggest that essential oil of thyme (Zataria multiflora boiss) can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can use as a natural antioxidant and flavoring compound in foods such as mayonnaise.

Introduction: Olive oil due to the unique characteristics being monounsaturated, resistant to oxidation, having considerable quantities of phenolic compounds namely α-tocopherol, being liquid at room temperature with excellent taste and aroma might be regarded as a healthy oil. The aim of this study is to investigate the effect of refining operation on the sterol content of olive oil in Iran's oil industry. Materials and Methods: Samples were prepared before and after refining from three brands of olive oil production industries. Each sample was subjected to determination of iodine, saponification values and isolation of non saponifiable mater. The samples were also subjected to fatty acid and sterol analyses and compositions according to the standard methods defined nationally. Results: The results of this study indicated that small changes in fatty acid composition and values related to fatty acids have occurred. The study also indicated that the sterols have been affected by refining operations and has been lost and collected mainly in the distillate. Conclusion: The results of this study confirms that olive oil refining affects the quantities of sterols and these compounds with others namely tocopherols are collected in the distillate. Therefore distillate collected after deodorization of olive oil might be considered as a valuable fraction to be used in industries.

Introduction: In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods. Materials and Methods: Chiken naggets prebiotic were produced using microcrystalline cellulose concentrations (0. 5, 1, 1. 5 %) and inulin concentrations (1. 5, 2. 5, 3. 5 %) Individually and in combination (2. 5 % inulin and 1% microcrystalline cellulose). The physicochemical properties, texture, oil absorption and sensory properties were compared with the control sample at two stayes, one hour after production and 120 days of storage. Results: The results of the study showed physicochemical characteristics that the addition of different concentrations of inulin and microcrystalline cellulose did not have a significant effect (p<0. 05) on protein, salt, ash and coating changes in comparison with control treatment. Also, by increasing the percentage of inulin and microcrystalline cellulose, percentage of moisture and Burn Drop significantly increased (p≤ 0. 05) and the percentage of oil absorption, texture hardness, shear force, chewiness, springiness, gumminess and cohesiveness significantly decreased (p≤ 0. 05) in chicken nugget samples. The results of histological test showed that by adding 1% microcrystalline cellulose and 2. 5% inulin the of nugget samples were introduced as the best treatment. The evaluation of sensory properties showed that treatment containing 2. 5 % inulin and 1% microcrystalline cellulose had the highest sensory acceptability. Conclusion: The evaluation of sensory properties showed that treatment containing 2. 5% inulin and 1% microcrystalline cellulose were introduced as the best treatment and had the highest sensory acceptability and general acceptance for consumers.

Introduction: Pistachio is one of the most popular nuts of the world due to its taste and nutritional value. The storage conditions of pistachios play an essential role in preserving the quality and organoleptic characteristics of the product, while unsatisfactory storage conditions, create undesirable reactions and provide poor products quality. Materials and Methods: This study was carried out to evaluate the effect of various ultraviolet rays (4, 8, 12 Kj/m2), Persian gum (7% w/v), and mint extract(1. 5% v/v) on oxidative reactions and microbial characteristics of pistachio kernels of Kaleghuchchi cultivar. After applying the treatments, pistachios were packed in polyethylene bags and kept at refrigerated temperature (4 ± 1 ℃ ) for two months. In the first, third, fifth and eighth weeks, phenolic compounds, acidity, peroxide value, thiobarbituric acid number and lossing weight were measured. On the first and last days of storage, the total microbial load and yeast mold were evaluated. Inorder to evaluate the effect of gum and extract of mint on the sensory properties on the last day, five-point gradient Hedonic test was carried out. Statistical analysis was performed using SPSS20 software in a completely randomized design with three replications in LSD test. Results: The result showed that by increasing the intensity of radiation, the microbial load decreased (p <0/05), because the radiation by the nucleoide acid causes the breakdown of the primidine nucleotides, but it increases the acidity, peroxide, and thiobarbituric acid because the radiation causes degradation due to its photocatalytic activity. Phenolic compounds andantioxidant activity is reduced. In the coating samples, especially gum and mint extract coating, the levels of microbial, acidity, peroxide, and tiobarbituric acid were reduced (p <0. 05) due to the presence of antioxidant capacity. the sensory evaluation results indicated that there was no significant difference in terms of smell, tast and overall acceptancebetween thesamples. Conclusion: Using Persian gum coating with mint extract, the increases antimicrobial power and also reduces the negative effect of UV on fat oxidation.

Introduction: Exercise has an effective role in physical and mental health by reducing the health risk factors. Materials and Methods: The study aimed to compare the effect of eight weeks of aerobic and resistance training with quercetin supplementation on VEGF of cardiac tissue in rats. 35 Rats with an age average of 8-10 weeks were randomly divided into 7 groups (aerobic, resistance, aerobic + supplement, resistance + supplement, supplement, sham, and control). After two weeks of familiarity with the environment and learning the exercise, The Exercise groups practiced according to the protocol for 8 weeks. The groups that should have received supplements received quercetin supplement at the rate of 50 mg/kg three days a week for 8 weeks as a peritoneal injection. 48 hours after the last training intervention, rats were anesthetized and killed using CO2. The, samples were taken from the heart of rats. ELISA method was used to measure VEGF concentration. One-way ANOVA and Tukey Post Hoc test in P≤ 0. 05 level by SPSS 22 was employed. Results: The results showed that eight weeks of aerobic and resistance training and aerobic with quercetin significantly increased the VEGF concentration of rat heart compared to the control group (P≤ 0. 05), while, there was no significant difference in the level of VEGF in heart tissue compared to the control group and supplement (P=0. 148). Conclusion: In general, quercetin consumption inhibited angiogenesis, while, it did not happen in the supplement + aerobic group (P=0. 011), that means that aerobic has overcome the inhibitory effects of quercetin on angiogenesis.

Introduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are performed. Materials and Methods: In this research the extract of the green tea was isolated and examined for total phenolic content using folin-ciocalteav method. The extract was investigated for antioxidant activity using free radical scavenging (DPPH), discolouration of the beta carotene-linoleic acid and the oxidative stability index methods. In the following, tea extract and lecithin were added to the beef-tallow at the concentrations 100, 300, 600 and 900 ppm and 0. 1, 0. 3 and 0. 5% and combined 900 ppm lecithin + 0. 5% tea extract، 600 ppm lecithin + 0. 5% tea extract respectively. The peroxide value, free fatty acid and oxidation stability index of the tea extract and lecithin containing samples and the control sample were compared. Results: The results indicated that green tea extract at the concentration of 600 ppm showed a good activity that was equivalent to Butylated hydroxytoluene (BHT), the synthetic antioxidant. The synergistic activity of the added phospholipids and the natural antioxidant present in green tea indicated that the activity was concentration dependent concerning the synergist. Conclusion: It might be concluded that application of tea extract in lecithin improves the combination with oxidative of stability of beef-tallow.