IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2020 | Volume:16 | Issue:96 |Papers Count:16

In the past decades, numerous efforts have been made to systematize the process of developing new food products from idea generation to product commercialization. So, studies on consumer behavior in foods have led to particular changes in the processing of food and beverage products. Food industry is one of the most competitive industries in the country's economy, and manufacturing new products is one of the key pillars of success in food and drink processing units. On the other hand, the change in the taste and expectations of customers about the processed products makes the creation of new products inevitable in accordance with their demands. The present paper consists of two parts introducing "the process of developing a new food product" and the results of the research on "developing omega-3 enriched ice cream using this approach. " The first part is the author's experience in teaching designing and developing of food products in a number of abroad universities and research centers. The second part (case study) is an applied research carried out at the Animal Science Research Institute of Iran. The purpose of this article is to open up a window towards the science of food design and development, which in our country, unfortunately, has been systematically and scientifically less attention paid to it. This article will introduce researchers and experts in the food industry to the process of developing a new product and will be a useful guide for those interested in this science.

Heat pasteurization has undesirable effects on nutrients and nutritional value of food. Ultrasound technique is used to degrade microorganisms and enzyme inactivation that increases products shelflife without change in nutritional properties. In this regard, this study aims to produce synbiotic carrot juice containing 2% w/w inulin as a prebiotic substance and two probiotic bacteria, Lactobacillus casei and Lactobacillus plantarum using two different treatment methods: thermal (90° C for 4 minutes) and sonication (60° C and 37 kHz for 10 minutes). Probiotic bacteria count and viability, pH, acidity, brix, viscosity and sensory properties were evaluated during 45 day storage time. The results showed a significant effect of the type of processing method and storage time on the probiotic bacteria count, pH, acidity and brix of samples. The effect of the processing method on viscosity was not significant while, viscosity and brix of the samples reduced during storage time. The results also indicated that thermal method reduced the overall acceptability of synbiotic carrot juices. Considering the degradation effects of heat, synbiotic carrot juice treated by ultrasound with maximum survival of probiotic bacteria, acceptable chemical and physical properties and high organoleptic scores was suggested as a functional product.

Fermentation is one of the oldest techniques in food preservation, this process is defined as the biological activity of microorganisms to improve sensory, organoleptic and nutritional properties and produce a range of metabolites that inhibit the growth of unwanted microbial flora. As a result, fermented products have a shelf life substantially higher than raw materials and also have very beneficial effects on health. In this research, ginger in 4 and 8 % levels and yogurt whey in 3 % level, were added to the carrots and evaluated during of 0, 4, 8, 16, 24 and 32 days of fermentation. The results showed that by adding 4% ginger, pH, mold and yeast count and L* index decreased, acidity, total count, lactic acid count, a* and b* color indexes and overall acceptance increased. In contrast, the addition of 8% ginger had a negative effect on the studied parameters and decreased the overall acceptance and enumeration of lactic acid bacteria. Addition of yogurt (3%) decreased pH, mold and yeast count and L* index, but increased acidity, total count also color indices a* and b* and overall acceptance. In the non-yogurt and non-ginger sample from the beginning to the end of the storage period, pH, total count and mold and yeast counts increased steadily, and overall acidity and acceptance decreased. Whereas in the samples containing ginger and yogurt, the pH and count of mold and yeast decreased as the fermentation time increased to the 16th day and overall count increased, lactic acid bacteria, acidity and total acceptance. According to the results of this study, using 4% ginger, 3% yogurt and 16 days fermentation time to increase shelf life and lactic acid bacteria and improve the sensory characteristics of fermented carrots.

Since cancer treatment has been done through chemotherapy and various drugs that are accompanied with severe side effects in addition to therapeutic properties, nowadays scientists are investigating anticancer therapies using natural compounds such as hydrolyzed proteins and bioactive peptides. In this study, for the first time, hydrolyzed proteins obtained from Pepsin, Proteinase K and Alcalase enzymes were used to examine their cytotoxic effect on human lung adenocarcinoma cells (A549). Human lung carcinoma A549 cell lines were grown in 90% RPMI medium supplemented with 10% fetal bovine serum and 1% Penstrep. Different concentrations of hydrolysates during times of 24, 48 and 72 h were affected by A549 cell lines via XTT assay. Then, the cell survival ability was evaluated by XTT method. Results showed that hydrolysates produced from wheat germ protein affected the viability of cells and it depending on the enzyme applied, concentration and time. The results of IC50 were evaluated for A549 cells in the case of Pepsin, Alcalase and Proteinase K hydrolysates at 72 h, 11. 17 mg/mL, 12. 94 mg/mL and 11. 27 mg/mL. These results showed that wheat germ protein hydrolysates would be used as new source of anticancer peptides and could be a replace for common cancer therapy drugs in the near future.

Red beetroot as a rich source of bioactive and health enhancing compounds has a high potential for use in a wide range of foods and its powder with containing these compounds, can be used as a natural antioxidant and colorant in the food industry. In the present study, red beetroot pulp powder was produced by foam-mat drying technique. Drying kinetics, physicochemical and microstructural properties of the resulting powder were investigated. To prepare foam, 2% ovalbumin (w/v) was added to the red beetroot pulp and stirred for a specific time and speed. Prepared foam was spread on aluminum plates at thicknesses of 5, 6 and 7 mm and then dried in a hot air cabinet dryer at 50 º C and constant air velocity of 1 m/s. Results showed that increasing foam thickness from 5 to 7 mm had no significant effect on moisture content and moisture ratio but significantly (p <0. 05) reduced the drying rate by about 29. 63%. The effective moisture diffusion coefficient was significantly affected by the foam thickness and ranged between 5. 550 × 10− 9 and 7. 388 × 10− 9 m2/s. Also, with increasing foam thickness, due to increasing drying time and more denaturation of proteins, an increase in Carr index and Hausner ratio was observed, resulting in a decreasing trend in the flowability of the powders. Bulk and tapped densities of powders were significantly decreased due to the change in moisture content, caused by the increase in foam thickness. Thickness had no significant effect on water solubility index and water absorption index. The microstructure analysis of the produced powders by field emission scanning electron microscope showed that with increasing foam thickness, cracking and surface roughness of powder particles increased. The results of this study and further studies can lead to optimization of red beetroot powder production as a natural food coloring and better preservation of its nutritional and functional properties.

In this study, the electrical conductivity of recombined milk was modeled and predicted using artificial neural networks (ANN) method. The protein (1, 2, 3 and 4%), lactose (4, 6, 8 and 10%), fat (3 and 6%) and temperature (50, 55, 60 and 65º C) were considered as the independent input parameters and electrical conductivity of recombined milk as the dependent parameter. Experimental data obtained from electrical conductivity meter, were used for training and testing the network. In order to develop neural network firstly experimental data were randomly divided into three sets of training (70%), validating (15%) and testing model (15%). In order to develop ANN models. Multilayer perceptron networks (MLP) models were trained in two, three and four layers. The number of hidden layers and the number of neurons in each layer were obtained by trial and error. The best training algorithm was LM with the least MSE value. The highest coefficient of determination (R2) and lowest mean squared error (MSE) were considered as the criterion for selecting the best network. The network having three layers with a topology of 4-4-1 had the best results in predicting the electrical conductivity of recombined milk. This network has four neurons in the hidden layer. For this network, R2 and MSE were 0. 992 and 0. 011, respectively. These results can be used in milk processing factories. The correlation between the predicted and experimental values in the optimal topologies was higher than 99%.

Pistachio is one of the most important strategic agricultural products of Iran which is extremely important from different economic and social aspects. Paying more attention to maintaining the quality of the crop after harvest is also important to other crops for higher yields. In this study, in order to evaluate the quality, physicochemical and organoleptic properties, pistachio cultivar Ohadi was prepared and dried with epicarp (outer skin) and conventional method (without epicarp). In the usual method, with water floatation, Sinkers (underwater) and floaters pistachios were isolated and treated as two separate treatments. At the end of the first, second and third month after pistachio drying, samples were taken from each treatment and randomized complete block design of physical properties (total weight, kernel weight, shell skin weight, moisture content and shell skin color). Chemical properties (fat percentage, carbohydrate, protein, fiber, ash, dry matter, percentage of phenolic compounds and oil peroxide number), organoleptic properties (taste, odor, appearance and texture) it placed. The results showed that processed with epicarp method and conventional method had no significant difference in physical and organoleptic properties at the 5% level of Duncan Multiple Range Test. There were no differences in chemical properties between percentages of carbohydrate, protein, fiber, ash and dry matter. But the percentage of fat was lower than the treated samples sinkers (under water). The presence of higher phenol content and lower peroxide content showed an increase in the quality of processed pistachios with epicarp. While this method saves water and energy consumption and reduces environmental hazards caused by waste and wastewater from conventional processing, it can improve the antimicrobial, antifungal and antioxidant properties of phenolic compounds present in our skin for producing healthy pistachios.

Chitosan is a natural polymer that is typically extracted from the marine crustacean chitin shell and capable of film forming. Polyvinyl alcohol is a synthetic and biodegradable polymer that can be used in combination with natural polymers to improve structural properties. The aim of this study was to determine the optimum ratio of two polymers and the amount of chitosan nanoparticles containing natural antioxidant catechin. Chitosan nanoparticles were produced by ion gelationmethod and the nanoparticles with an average size of 69. 92 nm and a zeta potential of + 30. 3 mV were used for application in the composite films. After mixing different ratios of polyvinyl alcohol (P) with chitosan (C) (1: 3, 1: 1 and 3: 1), the resulting solutions with different ratios of nanoparticles (np) (0, 2, 4, 6) ml of chitosan gel In 100 ml of film forming solutions were mixed and glycerol was added to 25% w / w dry film powder and then poured into mold and dried in oven at 40 ° C. The results showed that increasing the ratio of polyvinyl alcohol and application of nanoparticles in polymer structure improved the physical properties including solubility in water and water vapor permeability and mechanical properties including tensile strength and elongation at break of films. Fourier transform infrared spectroscopy results showed that some interactions have taken place between the polymer network and the nanoparticles. Thermogravimetric analysis results showed that the addition of nanoparticles slightly increased thermal stability of the polymers compared control samples without nanoparticles. Release results in the high-fat and low-fat food simulant showed that the release rate decreased with increasing polyvinyl alcohol ratio. Also, increasing the nanoparticle to np4 ratio decreased the release rate. The results of this study can be used in the design of active film formulations for food packaging.

The aim of this research was to investigate the degradation kinetics of the major quality properties of medlar (Mespilus germanica) during cold storage. Medlar is a widely growth in northern Iran and its fruit is used as a nutritional component and as a medicinal remedy. In fruits, quality properties are used as a consumer-based criteria of acceptability. So it is important to evaluate parameters that affected the medlar quality. Measurement of these parameters is an expensive and time-consuming process. Therefore, parameter prediction due to affecting factors will be more useful. In the present research, mathematical models and artificial neural networks (ANN) were used for modelling the relationship between physicochemical properties and color attributes with cold storage time. Five kinetic models viz. zero order, first order, Second order, fractional conversion and Weibull models were used for modelling using MATLAB. Among the kinetics models, the Weibull model was found to be more suitable to predict the changes in all physicochemical (R2  0. 9402 & RMSE  0. 578 ) and color (R2  0. 8250 & RMSE  0. 578) parameters. In ANN, multi-layer perception (MLP) used with different number of neurons. The network’ s inputs include storage time, medlar moisture content and ripening stage and the network’ s output were the values of the physicochemical and color properties. The training rule was Momentum Levenberg-Marquardt. The transfer functions were Tansig, Purelin and Logsig. The results showed that MLP network with Levenberg-Marquardt training function, Purelin transfer function and 3-8-4-3 and 3-7-2 topologies had the best accuracy for prediction of for physicochemical and color properties. This network can predict physicochemical and color properties of the medlar with R2 coefficient of 0. 9983 and 0. 9992 and MSE of 0. 021, 0. 000008 and 0. 000059 respectively.

Curcumin as a natural antioxidant has many therapeutic activities. Curcuminoids are obtained from sources such as Curcuma longa, Curcuma Zedvaria, CastusSepsius, Curcuma xantoria, Curcuma aromatia, Curcuma favsalis, AtelingraElativer, XingiberCassomonar. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nano-micelledcurcuminoids were added to the pasta with different percentages (0, 0. 001, 0. 005, 0. 01, 0. 05 and 0. 1) then the Texture Hardness, physicochemical and sensory properties of the pasta were measured. The results showed that moisture, ash, protein, and Texture Hardness characteristics of pasta were not significantly different from control with the addition of micellarnanocurcuminoids. Also, the exit of solids in the baking water increased and the baking weight decreased. With increasing micellarnano-curcuminoids percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant differences in aroma, taste, and odor, but overall acceptance of pasta increased with increasing curcuminoids. Overall, it can be concluded that nano-micelledcurcuminoids produced pasta with appropriate color properties. It is also suggested to measure the antioxidant activity in future research for the production of functional pasta.

The storage of fish in the refrigerator reduces the speed of enzymatic and chemical activities and the activity of microorganisms, but due to the inability of the refrigerator temperature to reduce the temperature of the fish, adverse changes such as oxidation and fatty hydrolysis will be done. This study carried out on the effects of vitamins C, AD3E, and mixed vitamin C and AD3E on the shelf life of Carangoides fulvoguttatus fish fillets during three-months period in a refrigerator at 6 ° C. For this purpose, a fish piece with a weight of 2381 gr was provided from Behbahan city market and was transferred with ice cover to the Fisheries Laboratory of Khatam-Al-Anbia University of Technology in Behbahan. After separating the scales, weaning and scrubbing, the fillets were separated and stored in a 90 gr packages in refrigerator at 6 ° C for 3 months. Some fish samples were also tested freshly. The experiments included measurements of fat, protein, ash, moisture, energy and acidity. Based on the results, the highest percentage of protein belonged to the sample containing vitamin C. The highest fat percentage was observed in control treatment with 12. 19% and then in treatment AD3E with 9. 9%. The moisture content of the experimental treatments was also significantly higher than the control sample. Therefore, it can be concluded that vitamin C, as well as AD3E solution, preserved the nutritional value of fish fillet during the storage period in the refrigerator.

Demand for the production and consumption of fresh meat has led to the use of various methods to improve the quality characteristics and increase its shelf life. In this study, stinging nettle extract (SNE) in combination with epsilon polylysine (ɛ-PL) were used for the production of fresh, functional, and extended shelf life of beef fillets. After drying of stinging nettle leaves under favorable conditions, aqueous extraction was performed at concentrations of 3, 6 and 9% (w/v) of leaves. A solution of ɛ-PL at 0. 5% (w/v) concentration was prepared and mixed with 3, 6 and 9% of SNE. Beef fillets (4 treatments) were prepared in 2×2×2 sizes and treated for 1 h at 4 ° C with a ratio of 1 to 1 (meat fillets to SNE). Distillation water was used to treat the control. Finally, beef fillets were packed in polyethylene bags and quality properties were performed at days 1, 3, 6, 9 and 12. During storage, pH, phenolic compounds, redness value (a) and sensory scores decreased significantly (P< 0. 05), and in contrast to lipid oxidation, total volatile nitrogen, lightness (L) and yellowness (b) increased significantly (P< 0. 05). It was found that the treatment of beef fillets using SNE (6%) in combination with ɛ-PL (0. 5%) resulted in a significant reduction (P< 0. 05) in the amount of lipid oxidation and total volatile nitrogen compounds of about 50% compared to the control sample. The color and sensory characteristics of processed beef fillets showed that SNE in combination with ɛ-PL could increase the sensory scores of the samples. Based on the results, SNE had synergistic effects with ɛ-PL in reducing lipid oxidation and total volatile nitrogen compounds, therefore it could be used to produce fresh and functional beef.

One of the most important factors contributing to bread waste in production and consumption is the use of newly-harvested wheat in some seasons. However, the occurrence of natural oxidation and formation of intermolecular bonds in the protein network improve wheat quality due to proper storage. For this purpose, this research examined the effect of storage life on the dielectric constant of wheat kernels, physiochemical properties of flour, and rheological properties of the dough from two cultivars, namely Tajan and Marvdasht, in three durations (0, 30, and 60 days). Results suggested that, with the passage of time, pH decreased in cultivars, but the protein level, wet gluten, Zeleny sedimentation, dielectric constant, and moisture increased, while the ash in both cultivars did not change significantly. Meanwhile, all measured properties, excluding pH and protein, improved more significantly in the Tajan Cultivars than in Marvdasht. Additionally, as time passed, water absorption, dough development time, and dough stability time increased in both cultivars, but the value of these indexes and the level of changes were higher in Tajan than in Marvdasht. At the same time, dough softening degrees decreased in both cultivars through time after 10 and 12 minutes with Tajan having a lower degree than Marvdasht. With the passage of time, in all durations of fermentation, the required energy for dough extension, resistance to extension, extensibility, and the ratio number Increased in both cultivars. Except for the dough extensibility, the changes in other properties in the Tajan Cultivar were higher than those of the Marvdasht Cultivar. The research concluded that the effect of storage life on physicochemical and rheological properties of the dough from Tajan was higher and more significant than those of Marvdasht.

In this research, the gelation and interaction between Lepidium perfoliatum seed gum (LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology. Sequence of experimental sweeps of time-temperature, frequency, and strain were applied for the mixtures of LSPI (10%) and LPSG (0, 0. 2, 0. 4 and 0. 6%). Rheological behavior of protein isolate was found to be different from that of LPSG and gelling point was raised during the heating period. By increasing LSPI concentration, storage and loss moduli were increased and gel point was determined at about 90 ° C, which was dependent of concentration and occurred during cooling period. Upon heating-cooling process, mixed gels showed a biphasic profile: the first phase, characterized by a sharp increase in the storage modulus where protein gelling occurred and the second phase showing an increase in the storage modulus, corresponded to the build-up of a LPSG network. The results of the strain sweep test for mixing gels at the end of the temperature sweep test supported the above hypothesis. In addition, FTIR of mixed gel showed a bicontinuous network in which LPSG dispersed in LSPI continuous phase.

The waste from food processing involves high-quality nutrients that can be widely used in food formulations. About 8100 tons of tomato pomace is produced annually by factories, which are often discarded without taking into account their potential usein the supply chain. Seeds isolated from tomato pomace arerich in protein and essential amino acids. In this research, chemical composition (protein, fat, moisture and ash) and functional properties (water absorption, oil absorption, foaming property and emulsion activity), in differentfractions of tomato seed (defatted meal, protein concentrate and hydrolysate) and soy isolate (as the control sample) was determined and the effect of different concentrations of salt and pH on these characteristics was also investigated. The results showed that the tomato protein hydrolysate contained 79. 37% of protein. There was a significant difference between the samples in terms of functional characteristics (water absorption, oil absorption, foaming and emulsification properties) between the de-oiled and concentrate samples (P <0. 05). In conclusion, it can be said that the proteinhydrolysate derived from tomato seeds protein showed the best functional properties and therefore could be used as substitute for animal based proteins in the diet as well as active ingredients in food formulations