IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2019 | Volume:16 | Issue:92 |Papers Count:18

Bumblebee is a useful insect that plays an important role in pollinating by nature. Gastrointestinal digestive tract has symbiotic microorganisms. The use of probiotic supplements in the beekeeping industry increases the rate of growth and improves feed conversion and improves resistance to disease and increases the production of honey. The purpose of current study was to investigate the effect of adding two bacteria of Lactobacillus plantarum and Lactobacillus pentosus isolated from honey in the bee stomach to stirred yoghurt and its viability and its effect on physico-chemical and sensory properties of stirred yogurt. In this study, probiotic properties of Lactobacillus Pentosus and Lactobacillus plantarum isolated from honey in the bee stomach, including resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin, trypsin), lack of hemolytic activity, hydrolyzed alanine was studied. Four treatments were designed according to a completely randomized design and the results of the tests were analyzed by Duncan's mean comparison test at %95 confidence level by Minitab 16 software. The results showed that both probiotic bacteria showed probiotic properties and with increase in storage time, the sensory properties significantly (p≤ 0. 05) decreased. The highest score of texture and color were belonged to the treatments containing Lactobacillus plantarum and Lactobacillus pentosus. The survival rate of probiotic bacteria in all treatments decreased during storage, and the highest survival rate after 28 days of storage belonged to the inoculated sample with Lactobacillus plantarum which had also the lowest acidity. Also, in terms of sensory properties, this treatment had the highest taste and flavor. According to the results stirred yogurt inoculated with Lactobacillus plantarum was selected as optimum treatment for the highest survival and sensory properties.

In the present study, the extract containing bioactive compounds from marigold (Calendula officinalis L. ) medicinal plant was extracted using water, ethanol, acetone, ethanol/water and acetone/water as solvent. Among the solvents studied, the ethanolic extract contained the highest total phenolic compounds. The effect of the solvent to raw material ratio (40: 1-10: 1 mL/g) and particle size (0. 5-2. 36 mm) on the quantitative and qualitative properties of ethanolic extract at ambient temperature (25° C) were investigated. Based on the results, the highest crude extraction yield and total phenolic compounds equal to 3. 5 ± 0. 17% and 36. 94 ± 0. 81 mg GAE/gram of sample was obtained using a ratio of 30: 1 mL/g and a particle size of 1 mm at ambient temperature. At the concentration of 1 mg/ml, the antioxidant activity of the extract was 62. 95 ± 2. 68 % and 153. 18 ± 1. 20 μ Μ Fe2+/L, respectively. The high correlation coefficient (R2>09594) between total phenolic compounds and antioxidant activity indicates the key role of phenolic compounds in antioxidant activity. Finally, the ethanolic extract obtained from C. officinalisunder mentioned conditions can be introduced as a natural source of phenolic antioxidants for application in the food and nutraceutical industry as a natural preservative.

Common purslane (Portulacaoleracea L. ), a member of Portulacaceae, is a drought and salt-tolerant annual plant, which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacementpurslane oil (0. 5, 1, 1. 5 and 2v/v) to yoghurt on some physicochemical, antioxidant and sensory properties were investigated. The enriched yogurt was examined for 21 days at 4° C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant. The pH of the samples containing 2 and 1 v/v purslane oil, decreased during storage; however the synergies of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706. 7 Cp). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1. 5 v/v. Also, adding 1% v/v purslane oil increased the free radicals scavenging property, but the samples containing 1. 5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslaneoil, increased the amount of linoleic, oleic and α-linolenic fatty acids. Alsosuitable for increasing the percentage of purslaneoil, createdsignificant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing1% purslane oil, hadthehighest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated and increase the amount of omega-3 in yogurt.

The objective of the present study was to develop probiotic apple juices fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus. To this end, the probiotic microorganisms individually inoculated to the apple juice at 107 (log cfu/ml) and changes in bacterial cell viability and physicochemical and organoleptic properties were investigated over a 3-day fermentation period at 37 ° C and then a 4-week storage period at 5 ° C in comparison to the control sample. The results showed that the probiotic beverages experienced an increase of about 1. 5-2 (log cfu/ml) in viable cell counts after the fermentation period. The first week of the storage period was also concomitant with tremendous rise in lactobacilli counts but decreasing trend were observed for all the three species until the end of the storage period. However, the viable cell counts for the beverages fermented with L. delbrueckii, L. plantarum and L. acidophilus were found to be 8. 6. 8. 5 and 8. 8 (log cfu/ml), respectively, after 4 week storing, which are higher than the minimum requirements needed for probiotic status. Both the fermentation and storage periods caused increase in acidity and decrease in pH, total sugar content and brix. The sensory acceptance of the prebiotic beverages significantly (p≤ 0. 05) reduced as the storage period prolonged. Despite differences observed in sensory attributes of the probiotic beverages during storage period, they did not significantly (p>0. 05) differ in terms of total acceptability at the end of the shelf-life. All the three samples had significantly (p≤ 0. 05) lower sensory acceptance compared to the control sample but at the end of storage period, they all received total sensory scores between 6 and 7. Considering the cell viability, and physicochemical and organoleptic properties, and despite all the differences observed between the samples, it could be concluded that development of probiotic apple juices is satisfactorily possible with the three microorganisms.

Apples are an important source of polyphenols in the human diet and the consumption of this fruit has been linked to the prevention of degenerative diseases. This study deliberation of the physicochemical and antioxidant properties of some cultivars of apples cultivated in Zanjan province were measured as a suitable strategy for their evaluation in 2017. The total phenol content, total flavonoid, anthocyanin, chlorophyll, carotenoid, antioxidant properties, pectin, soluble solids, total acid and flavor index in the skin and pomace of nine apple cultivars (Malus domastica) including "Top Red", "Granny Smith", "Dellbar Stewal", "Golden Primorz", "Idared", "Red Delecious", "Red Starking", "Jonagold" and "Golden Delicious" were evaluated and clustered. According to the cluster analysis based on the accumulation of phenolic substances in the skin of fruits, there was no significant difference between Granny Smith and Red Delecious cultivars and had at least a significant difference with Top Red. The results showed that the amount of phenolic compounds in fruit skin was higher than pomace, and the amount of these compounds were distinct in various cultivars. The highest amount of total phenol, chlorophyll, carotenoid, flavonoids and anthocyanin was measured in fruit skin. As the final result, the highest amount of skin phenol (6. 4 mg. kg-1), pectin (2. 31%), skin chlorophyll (80. 82 mg. g-1) and antioxidant properties (83. 73%) were observed in Granny Smith variety compared to the others.

In food products based on foam system, stability is important. Therefore, in this study the effect of four types of local gums (basil, cress, wild sage and lepidiumperfoliatum seed) in three different concentrations (0. 5, 1 and 1. 5%) on foam stability and also different concentrations of egg white albumin (1, 2 and 3%) as a foaming agent on the physical properties of celeryjuice foam were evaluated and then the best foam type (minimum density, minimum drainage volume andmaximum overrun) was selected. The results showed, samples containing 1. 5% cress seed gum, 1% Lepidiumperfoliatumseed gum, and 0. 5% wild sage seed gum, had the best foam physical properties at constant concentration of 1, 2 and 3% albumin, respectively. After comparing the means ofthe best selective samples at each level of the protein concentration (1, 2 and 3%), The sample containing0. 5% wild sage seed gum and 3% albumin, was chosen as the best sample with the lowest density (0. 210 g / cm3), the highest overrun (327%) and the lowestdrainage volume (0 ml), so this sample can be used in some process namely foam mat drying.

The foam mat drying is a process in which liquid food is converted in to stable foam by combining gas into it,then dried at a relatively low temperature,The effect of drying temperature (50,60 and 70 °C) and thickness (4 and 8 mm) on foam mat drying kinetics of shrimp under hot-air drying was investigated,The drying curves obtained were processed for drying rates to find the most convenient model among the 12 different expressions proposed by earlier authors,In addition,the various statistical parameters such as:R2,reduced chi-square,SSE and root mean square error (RMSE) were used to determine the quality of the fit,The colour change during concentration processes was investigated,Total colour differences parameter was used to estimate the extent of colour loss,The zero-order,first-order and a combined kinetics model were applied to the changes in colour parameters,Based on the results,Midilli model was found to be the best model fitted to the experimental hot air drying data at all temperature levels,These models exhibited the highest value of R2 and the least RMSE,χ2 and SSE comparing to the other models,Results indicated that variation in TCD followed combined kinetics model,This model implied that the colour formation and pigment destruction occurred during foam mat drying process of shrimp,

Honey is a useful food substantial thatit has important role in human diet. Honey has many nutritional and medicinal properties. The purpose of this research is to determine the effect of honey production area and its harvest time on the physicochemical and antioxidant properties of natural honey. Honey samples were collected from three areas of Shirvan, Kashmar and Neyshabour in Khorasan Province in two different seasons, spring and autumn. The honey was completely pure and was made from natural flowers in the region. In this research, some physicochemical, antioxidant and microbial properties of honey samples were evaluated. The results showed that spring honey samples with a moisture content (16. 6%) and brix (81. 36%) had the highest and lowest moisture content and Brix degree respectively than the samples harvested in the fall. Also, spring honey with a color intensity of 0. 005%, had a brighter color than the autumn samples. Also, spring honey had more phenolic compounds (0. 067 mg/kg honey) and higher antioxidant and antibacterial properties (respectively 61. 1856, 100%) than the fall samples. Among honey samples, Kashmar honey had the highest antioxidant capacity (54. 3) and honey Neishabour had the highest amount of phenolic compounds (0. 052 mg/kg). Antimicrobial effect of Shirvan honey samples was the highest (83. 33%). All honey samples did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and showed good microbial quality of honey samples. All of the honey samples did not contain sulfite reducing bacteria, which show proper hygienic management in honey processing and appropriate microbial quality of honey samples.

Nowadays, the consumers are extremely concerned about using chemical preservatives in foods and tend to use safe natural food products with healthful benefits. Pomegranate can have such a role. In this study, the antimicrobial properties of the extracts (peel, juice and nucleus) such as organic, aqueous and anthocyanin extracts extracted from different parts of pomegranate were examined and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Staphylococcus aureus, Escherichia coli, Bacillus cerous and Salmonella tiphy were determined using liquid dilution susceptibility test. According to results, the most inhibitory effect was related to peel extractions. Minimum inhibitory concentration (MIC) was related to organic extractions and Anthocyanin of peels which were effective in concentration of 62. 5 ppm on Staphylococcus aureus and Escherichia coli and had inhibitory effect on Bacillus cereus and Salmonella tiphy and also, organic & Anthocyanin extractions of peel had bactericidal effect in concentration of 125 ppm on Staphylococcus aureus and Escherichia coli and in concentration of 250 ppm on Bacillus cereus and Salmonella. After, peel extractions, the most antimicrobial was dependent on pomegranate juice extractions which aqueous, organic and Anthocyanin extractions in concentration of 250 ppm had inhibitory effect on Staphylococcus aureus and Escherichia coli bacteria and in concentration of 500 ppm had bactericidal effect on bacteria. Also, on Bacillus cereus and Salmonella tiphy bacteria in concentration of 500 ppm had inhibitory effect and in concentration of 1000 ppm had bactericidal effect, of course except aqueous extractions of pomegranate juice which showed inhibitory and bactericidal effects respectively in concentrations 250 and 500 ppm on Bacillus cereus bacterium. It can be mentioned that peel and pomegranate juice extractions have high antibacterial effects for high phenolic compounds and high antioxidant activity and it is concluded that phenolic compounds and antioxidant activity approximately have direct proportion with antimicrobial activity.

Fungal spoilage plays an essential role in the deterioration of food and in the creation of foodborne disease. In addition, the production of various mycotoxins by fungi can cause serious dangers such as carcinogenic, teratogenic, immunotoxic, neuromastoxic, toxic dead, mycotoxicosis and Kashin Beck disease. On the other hand, despite the increasing resistance of molds to synthetic preservatives, that may produce carcinogenic nitrosamine, no effective strategy has been proposed to safely reduce of microbial growth for public health. Therefore, due to the safe and probiotic properties of the lactic acid bacteria that have been approved (GRAS and QPS), can be used as natural preservatives to prevent fungal spoilage of food. The ability to prevent and inhibitory fungal spoilage by lactic acid bacteria is mainly due to the production of antimicrobial compounds such as organic acids, fatty acids, hydrogen peroxide, phenyllactic acid, cyclic delpeptide, proteinaceous compounds, diacetyl, bacteriocin and reuterin. Also, the most important inhibitory mechanisms of lactic acid bacteria against fungal corruption include membrane destabilization, proton gradient interference, enzyme inhibition, and creation of reactive oxygen species. Therefore, in this paper, it has been tried to overview of antifungal metabolites and their chemical structure, inhibitory mechanisms and probiotic properties of the lactic acid bacteria.

In this study, the effect of the inlet air temperature and milk flow rate on the physical properties of the milk powder obtained from the spouted bed dryer was investigated. Milk samples were dried at three levels of inlet air temperature (80, 100 and 120 ○ C) and three levels of milk flow rate (1. 333, 2. 500, 3. 556 ml/min). The effect of these factors on the physical properties (bulk density, tapped density, flowability, color, and moisture content) of the powders was evaluated. The effects of the mentioned factors on the physical properties of milk powder were determined and modeled using response surface methodology. The optimum inlet air temperature and the milk flow rate was obtained 93. 82 ○ C and 1. 333 ml/min, respectively. Under these conditions, the desired values for each physical parameter were predicted and compared with the experimental data.

The aim of this study was to investigate the antioxidant activity of Mentha pulegium leave extract that was performed by ultrasound probes and its effect on oxidative stability in soybean oil during storage. Various concentrations (300 to 800 ppm) of Mentha pulegium leave extract and TBHQ (100 ppm) were added to soybean oil and incubated at 65 ° C for 7 days. The total phenolic compounds of extracts were measured by Folin-Ciocalteu method and their antioxidant activity was performed using 1, 1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (at 300 to 800 ppm) compared to TBHQ. Peroxide values (PVs) and thiobarbituric acid reacting substances (TBARS) levels were measured in each day up to day of seven in two concentrations of extracts (500 and 1000 ppm). Statistical analysis showed that the highest antioxidant activity belonged to treat number 3(50 ° c, 10 min) at 500 ppm, which did not show significant difference with TBHQ (p> 0. 05). Also, PVs and TBARS levels in samples containing extracts were significantly lower than control sample (p <0. 05). Based on the results, it can be concluded that Mentha pulegium leaf extract can be a suitable natural antioxidant as an alternative to synthetic antioxidants in the oil industry.

The study of the relationships between physical properties such as mass, volume and size of fruits is very important. In this research via CT scan, the relationship between physical properties of pears and storage times with bruise due to the loading force was investigated. Before loading and storing, 50 pears were examined using CT scan and 27 pears with zero bruise percentage were selected. Dimensions of pears (length, width, thickness) were measured, then properties such as the equivalent diameter, geometric mean diameter, spherical coefficient, surface area and aspect ratio of calculus were calculated, then selected pears were subjected to quasi-static loading with a thin edge pressure with three forces of 70, 100 and 130 N and 5, 10 and 15 d storage was used to investigate the effect of forces on pears. Then, after loading and storing, using the CT scan in each period of storage, the rate of pear bruise was calculated. The results of the experiments showed that there is an inverse relation between geometric diameter, arithmetic and equivalent diameter, spherical coefficient and aspect ratio with the bruise percentage. Also a direct and unreasonable relationship between the level of the surface area and the percentage of bruising. Overall, it was found that, the pears have a higher surface area, the higher the percentage of a bruise.

Cluster analysis (CA) is a multivariate tool used to organize a set of multivariate data (observations, objects) into groups called clusters. The cluster analysis method was carried out on characteristics of Ricotta cheese powder, with the effect of milk/whay ratio (formulation) and foam mat drying temperature. In this study, 4 types of formulations and 6drying temperature were used to study the density, hygroscopic and color factors to find the formulation and optimal temperature that created the proper physical properties. The results of analysis of variance showed high temperature due to higher vapor velocity, decreased density and increased hygroscopicity (p<0. 05). Also, with increasing temperature, the index "L"decreased and the indices "a" and "b" decreased. According to the results of cluster analysis, cluster 2 was selected as the best cluster for the least disparity between treatments and also due to the lowest Within-group variance. In this cluster, cheeses with a high percentage of whey in the formulation combination and low temperatures are found to foam mat drying. According to the results, the Lightness (L) of the powders of this cluster is higher, and at lower temperatures the density and hygroscopy are lower. Based on the results in general, the use of cluster analysis to select formulations for foam mat drying of ricotta cheese is a suitable method.

Apricot is a climacteric fruit withhigh respiration rate, which ripen quickly during the postharvest stage and has a short shelf life. Therefore, the use of environmentallyfriendly compounds for delaying the ripening process is one of the safe methods for extending the shelf life and reducing the postharvest losses of this fruit. Hence, the effect of some chemical treatments on quality and shelflife of apricot fruit cultivar ‘ Shahroudi’ was carried out in a completely randomized design with seven treatments and four replications. The treatments were fruit immersion in individual or combination solutions of salicylic acid, oxalic acid and nitric oxide at concentrations of 2, 2 and 1 mM, respectively. The fruits were then packed and transferred to 2° C with relative humidity of about 85 ± 5%. After 4 weeks of storage, their chemical, sensorial and qualitative properties were evaluated. The results showed that the highest fruit firmness was obtained in salicylic acid (11. 46N) and nitric oxide treatment (9. 85N). Solublesolids content had the highest values in salicylic acid and combined treatments, respectively. In terms of organoleptic evaluation, salicylic acid and nitric oxide treatments significantly preserved the texture, taste and appearance of the fruits. The highest shelf life was observed in salicylic acid (27. 5 days) and nitric oxide (25. 5 days) treated fruits, while it was only 14 days in control. In general, it can be concluded that salicylic acid and nitric oxide were the best treatments.