IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2015 | Volume:13 | Issue:1 (SPECIAL ISSUE)|Papers Count:27

Because of coating metals for use in various applications including the food industry is of particular importance, therefore, in this paper new method for coating aluminum sheet for use in food packaging industry are presented and examined. Reviewing formation of solid solution through providing powder from the surface of ball and also feasibility of surface mechanical coating (SMC) by using mechanical alloying method and effect of the two parameters, milling time duration and ball diameter on these two matters are items that are being reviewed in this article. In this respect, mechanical alloying process in the presence of copper powder and nickel ball has been used. Parameters which are being reviewed are: 1- milling time (5, 10, 20, 60 and 120 hours) and 2- ball diameter (5 and 9 mm). Various analyses including analysis of X-ray diffraction (XRD), scanning electron microscope (SEM) and electron probe micro-analyzer (EPMA) have been used in order to obtain the desired results. The reviews indicate that providing powder from surface of ball increases with the increase of milling time and ball diameter. It was also specified that formation of coating on the surface of ball is possible at the time of mechanical alloying process.

In this research, modeling water absorption pea seeds was done using mathematical equations. Deff value, determinate for Pea (m2/s) 1.69×10-8 with a high coefficient of determination (R2=0.97). Also, the activation energy of pea seeds with increasing moisture content and the radius of the seeds at 5 oC, decreased. Evaluation model to describe the behavior of water absorption lid pea, by coefficient of determination (R2), chi-square (c2), root mean square error (RMSE) and mean bias error (MBE), were analyzed. Constants amounts Peleg's equation (k1, k2) were 57.47, and -0.013 respectively.

Rice bran oil in water emulsions were prepared in different ratios of Gum Arabic (AG) and whey protein concentrate (WPC) and in the presence of Tween 80 emulsifier with and without using ultrasound. Droplet size and viscosity of produced emulsions were studied in different concentrations of emulsifier Tween 80 (0, 0.5, 1, 2 and 4%). Statistical results indicated the emulsion droplet size decreased significantly (p<0.05) with increasing up to 2% concentration of Tween 80 and in lower than 60% of biopolymer blended (AG/AG+WPC). Viscosities of emulsions were increased as emulsifier Tween 80 increased. Also, the preparation of emulsions using ultrasound were resulted a significant decrease in the emulsion droplets sizes. However, at concentration of 1% tween 80, droplet size of emulsion gradually decreased as the ratio of GA to biopolymer blend increased. While in higher concentration of emulsifier (4%) there was no such trend. Although, statistical analysis indicated these changes were not significant (p<0.05).

This article is part of a research in which the possibility of preparing and formulation a biocomposite based on cellulose, polyethylene (PE) and polyethylene glycol (PEG) was studied. Therefore, the cellulose was blended with two kinds of PE, LDPE and HDPE in different formulations using internal blending machine at 125 and 145 oC, respectively. The biodegradability of the obtained composites was investigated via soil burial test. Thus in the certain periods, soil buried samples were taken out of the soil, removed of the soil and weighed. Analysis of the weight changes of the soil buried samples showed that their weight loss had a reducing trend, which means the biodegradability and disintegration had occurred in the samples. Therefore, the LDPE and HDPE- cellulose composites showed the significant biodegradability properties that depending on the aim of the composites applications, this property of samples may be desirable or undesirable.

To improve structure of the electrospray fabricated calcium alginate microhydrogels in order to control the swelling and release properties, Poly (vinyl alcohol) (PVA) and poly (vinyl pyrrolidone) PVP were used and structure of the microhydrogels were reinforced by two freezing and thawing cycles. The particles did not show any swelling in HCl (pH=1.2). Swelling in the phosphate buffer (pH=7.4) showed amending effect of PVA and PVP and freeze-thaw cycles on the particles. In phosphate buffer media the freeze dried calcium alginate particles (ALG), the particles which improved by PVA and PVP (FD) and particles reinforced by freeze-thaw cycles (FT) showed swelling of 244.65, 152.15 and 126.34% respectively after 8 hours. On the other hand release rate of caffeine as a hydrophilic compound delayed in the FD and FT particles. According to the FTIR spectra, caffeine was entrapped physically in the particles. Results showed that calcium alginate particles reinforced with PVA and PVP especially those were undergone on freeze-thaw cycles could be applied for more efficient encapsulating of bioactive compounds without any chemical cross-linkers.

Structured polymer fibres with a diameter of about several micrometers to a few nanometres have attracted considerable attention in various scientific fields. Among the various methods applied to produce the fibre, electrospinning is proposed as one of the novel techniques. In this method, the nonwoven structures are produced by applying electrical field to the polymer solution and due to the solvent evaporation. In the electrospraying method (as a branch of the electrospinning technique), the manufacturing process of the fibre production shifts to the production of capsules and thus conditions are provided for other varied applications of this technique. The electrospun fibres are applied in the processes such as filtration, tissue engineering, drug and nutraceutical targeted delivery as well as reinforcement of composite systems. In this comprehensive paper, relying on the experiences of the author, the introduction of electrospinning, the method of its implementation, and its potential applications in the food industry as well as the prospect of this technique in the industry will be discussed. Indeed, the entrances of this new approach to the food industry can induce significant alterations in this area of science.

The aim of this study was to investigat the effect of modifierd starch and maltodextrin as a wall material on the microencapsulation of ginger oil in green tea extract by spray drying method. Ginger oil was encapsulated with modiferd starch, maltodextrin, and mixture of these by ratio (2: 1, 1: 1, 1: 2).The mean droplet size of emulsion and Encapsulation efficiency, oil surface, particle size and moisture of microcapsul was evaluated. The results showed that by reducing the modifierd starch content and increasing Maltodextrin content, the emulsion particle size became larger. Encapsulation efficiency increased and oil surface decreased by the decreas in particle size of emulsion. And the results indicated the lack of effect of rim material on the amount of moisture. A 2: 1 and 1: 1 blend of modifierd starch: Maltodextrin offered a protection, after than modifierd starch pure.

in this research gel structure formation process, whey proteins and isolated rice bran proteins mixture textural properties and gel structure was subjected to intensive research. Gel formation ability, ab andazi, pH and also textural properties including rigidity, stickiness, Springiness and adherence for Mentioned protein mixture prepared in various proportions of 1: 2, 1: 5, 1: 10 and different concentrations of 1: 5 and 1: 10 was investigated in 3 identical experiments. Obtained data were analyzed by ANOVA (analysis of variance, a statistical method in which the variation in a set of observations is divided into distinct components) in 5% probability level. Results indicated that adding whey proteins to rice bran proteins has Synergistic effect on gel structure and has strengthened active complex structure. Best influential interaction between these two proteins was observed at 1: 5 and 1: 10 proportions of whey to rice bran proteins, which 1: 10 ratio could be considered as optimized proportion.In fact, the results indicate that a proper of 1: 10 ratio can be used as gel formation in the formulation of food offered.

This inferential and descriptive study was aimed to identify faults and frauds in the labeling of dairy products, meat and fruit juice products launched in Tehran in 2012-2013 years. The data collection was performed by taking pictures of the food products' labels in 21 chain stores scattered in the North, South, East and West, Tehran. Subsequently, five defects including, without production license, wrong production license, not extended production license, unallowed HACCP and ISO22000 certificates were investigated. Finally, the comparisons were performed among four groups of the products which were under supervision of; (a) other provinces' university of medical sciences, (b) Tehran university of medical science, (c) Shahid Beheshti university of medical science, and (d) Iran university of medical science. According to the obtained results, in general, 3%, 26.83%, 27.44%, 29.88% and 22.26% of the three groups of products launched in Tehran market bore the defects of without production license, wrong production license, not extended production license, unallowed HACCP certificate and unallowed ISO22000 certificate, respectively. The Kruskal-Wallis test didn' t show any significant difference among the mentioned four groups of universities of medical science in investigation of the defects of without production license, wrong production license, not extended production license, unallowed HACCP certificate and unallowed ISO22000 certificate (p-values: 0.198, 0.139, 0.575, 0.091 and 0.091, respectively). The amount of faults and frauds which were observed in this study revealed that stricter monitoring is required regarding the production license and HACCP and ISO22000 certificates.

Protein gel is mainly established by weak noncovalent interactions. The introduction of new covalent bonds leads to gel formation with different structure and properties. It has been supposed that heightening the new protein cross linking by transglutaminase (TG) increases the degree of protein polymerization and thereby improves the physical and sensory properties of the yogurt. Therefore, the purpose of this study was to investigate the effect of cold enzymatic treatment of the milk by transglutaminase on the yogurt textural properties. The transglutaminase enzyme at 4 concentration levels (0, 0.01, 0.02, and 0.03 %) and 3 different incubation time (12, 24 and 48 h) was applied at 5oC. The results showed that milk treatment by TG at different periods of incubation can improve the textural characteristics, increase viscosity and decrease syneresis of the yogurt. All treated samples with different TG levels had better texture and consistency than control sample (without enzyme). For instance, by utilizing 0.01 per cent TG, the hardness and consistency significantly increased from 0.096 to 0.131 g and 0.872 to 1.049 g/s, respectively. Among yogurts, sample containing 0.03 per cent TG incubated for 48 h had the highest hardness and consistency and its mean values during 20 days of storage were recorded as 0.204 g and 1.645 g/s, respectively. However, results indicated that sample containing 0.03 per cent TG incubated for 24 h had significantly higher viscosity (24.32 Pa.s) than other yogurts.

Fats and oils are valuable foods that operate as the medium of heat transfer to the food. Oxidation is an important factor for decaying oil, that one way to prevent oxidation is adding antioxidants. In this study, aqueous extract in Olive leave was extracted as a natural antioxidant. First, the amount of phenolic compounds content in aqueous extract was measured. Then the method of beta carotene - linoleic acid was applied to determine antioxidant power and activity of extracts. Each extract at two concentrations of 400ppm and 800ppm added to canola oil and heated at temperature of 180Co for 24 hours in a period of 4 hours. The parameters of acid value, peroxide value, conjugated value, carbonyl value, color index, polar compounds of heated samples comparing the Samples containing synthetic antioxidant TBHQ were compared and evaluated. According with the obtained results, the extract extracted by maceration method, aqueous of olive leaf has the best performance comparing the other samples and TBHQ.

In recent years dietary fibers have been considered due to its beneficial effects. Since the amount of fiber in dietary diet is usually less than the recommended amount (30 gr/day), fortification of bread with fiber can play an important role to achieve its health benefits. This project was studied to investigate on the possibility of supplementation of flour with dietary fibers. Two different source of fiber, a soluble fiber (psyllium) and an insoluble fiber (sugar beet) were selected based on the least adverse effects on bread quality. Important criteria for selecting the source of fiber were cost, color, flavor, water holding capacity after cooking. Flour and fiber characteristics including moisture content, ash and color indices (L*, a*, b*, a*/b*) were determined. The effects of supplementation on the rheological properties of dough including farinography [Consistency, Development time, Stability time, Degree of softening (10 min after begin, Degree of softening (ICC 12 min after max, farinograph quality number] and extensography [maximum resistance (Rm), resistance to stretching (Rs), Extensibility, (Rs/Ex), Energy (E)]. Statistical design were completely randomized design based on full factorial test with two levels of fiber, four levels of added fiber (0, 2, 4, 6 percent). Results showed that adding fiber in general improved rheological propertied of dough.

Nowadays, one of the most important nutritional problems in different societies is the fiber and protein malnutrition. Fortification of snacks by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. In the extraction of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is a suitable source of protein, fiber and essential fatty acid. Wheat bran is the most important wheat flour by-product contains amounts of mineral, protein and fiber. In this project, central composite statistical design was used to study the effect of feed moisture (12-18%), fiber supplement addition (sesame oil cake- wheat bran) (5-15%) and screw speed (120- 220 rpm) on physical, microstructure and texture properties of the extrudate. to improve the nutritional value of expanded extrudates. Chemical composition of raw and extruded materials was performed. Results showed that the addition of fiber supplement reduced the porosity and expansion of the extrudates and increased puncture force, but as screw speed increased, the mechanical shearing may caused a decrease of the starch viscosity and then lead to extrudates with higher expansion, porosity and lower density and hardness. Optimum condition for puffed snack production was found to be 14.95% feed moisure content, 12.5 % fiber supplement, 183.39% screw speed.

In the present study the combined production of raw material wheat gluten was used as a structural matrix. seven treatments including 100% gluten, 75% gluten+25% carboxy methyl cellulose, 25% gluten+75% CMC and 100% CMC, 100% carboxy methyl cellulose (CMC), 99% CMC+1% zinc nanoxide, 95% CMC+3% zinc nanoxide. The experiments were performed in triplicate. To analyze data, one – way variance and Duncan mean comparison test were used.. These films were subjected to ultrasound process for 30 min. these samples were prepared on which tests including water vapor permeability, turbidometry and UV transmittance of the film were done.as the highest turbidity was observed for 100% gluten sample and higher percentage of CMC resulted in significantly decrease in turbidity. As the amount of gluten decreased and of CMC increased the permeability to water vapor tended to increase.in the use zinc nanoxide and ultrasound, as well as increased permeability. Finally, the total tests performed and treatment 95% carboxymethyl cellulose and 5% zinc and 30 min ultrasonic was introduced as the best treatment.

In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0, %0.125, %0.375, %0.5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been 0 -%0.5 respectively. flow behavior Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 oC. The results achived from the flow behavior test has been statistical analyzed by MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose, the sampel contain %0.125 nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, guar gum, Locust bean gum and methyl cellulose, the trend of changes in elastic modulus was higher than viscose modulus (G΄>G˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.

In this research stirred yoghurt prepared by addition of three sources of omega-3s; encapsulated fish oil, flaxseed oil and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with fish oil and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and omega3 of enriched yoghurt with flaxseed oil is significantly higher than other samples. Therefore, it could be achieve the stirred yoghurt with higher oxidative stability by enrichment with flaxseed oil after heat treatment.

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) to reduce of postharvest losses of apples. The split plot in time design based on complete randomized design with three replications and using (1-MCP) on two levels (0 and 1ppm) and two varieties of apples (Red Delicious and Golden Delicious) were investigated. Treated and untreated samples were placed in cold storage at ±0.5 oC and 90% R.H. for 5 months separately. The samples were taken before cold storage period and once a month. Qualitative evaluation including (skin color indices (L * a * b *), firmness, pH, acidity, total soluble solids) was analyzed. Concentration of vitamin C and ethylene production rate were determined at the beginning and end of storage. The results at the end of the fifth month of storage showed that 1-MCP treatment resulted insignificant differences in the brightness of the Golden Delicious variety and b * in both varieties. Application of 1-MCP treatment prevents the development of red color (a *) and maintain firmness in both varieties. The lowest amounts of pH, soluble solids, ethylene and the highest amounts of acidity and vitamin C were found in the apples treated with 1-MCP, respectively. The treatment of 1- MCP, causing delay in the ripening and resulted maintaining of a better quality in both varieties of apple.

Refractance window system is a novel moisture elimination system for production of high quality, dried or concentrated food products. Refractance window dryer can turn purees, juices and extracts of fruits, vegetables and herbs in to dried powders or flakes in a short time, using relatively low amount of energy and with minimum thermal damage. In this study an electric batch Refractance window dryer equipped with a thermostat, feed nozzle and a digital single phase kWh meter with 0.01 kWh accuracy, was made and its functionality was investigated.Refractance Window system utilizes thermal energy of hot water through a polymeric film as a means to carry thermal energy to materials to be dehydrated. Dehydration process in this system is quick, self-regulating and under atmospheric pressure and it happens in temperatures below the temperature of the hot water used in the system so the thermal damage to the product is minimized. Water vapors are removed using an electric fan. To evaluate the dryer in this study, samples of carrot puree, aloevera gel, catchup souse and tomato juice was dehydrated using the Refractance window dryer and a laboratory freeze dryer and the dried products were compared. Results showed that Refractance window dryer can produce high-quality products with equal or higher quality than freeze dryer, using less energy and with higher energy efficiency and therefore less undesirable environmental impact.

The cheese is produced from raw milk without starter microbial culture in tanned sheepskin traditionally. Motal cheese is semi-hard cheese with a texture, creamly, white, with lot of fat, porous texture and the flavor is rich and spicy. The effect of microbial lipase enzyme addition on the ripening of Motal cheese was investigated. Commercial microbial lipase (Piccantase A) was added to milk before rennet addition at a level of 0, 0.04, 0.06 and 0.11 g L-1 of cheese milk. Free fatty acids (FFA) (C2-C18: 1) were analysed in the samples during the ripening period. Total solids, fat, salt, total nitrogen, titratable acidity, acidity index, total free fatty acids of cheeses slightly increased during the ripening period. Total FFAs and volatile FFA contents in cheeses were affected by the level of microbial lipase and their contents were increased significantly during the ripening period (P<0.01).

Phytases (myo-inositol 1, 2, 3, 4, 5, 6 hexakis phospho-hydrolase), found in plants, animal tissues and microorganisms, are a group of phosphatases capable of hydrolyzing phytic acid, the most abundant inositiol phosphate in nature, to myo-inositol and inorganic phosphates. In this study, 68 microbial isolates from different sources were screened using submerged fermentation for the best phytase production. The results showed that isolate K46b had the highest phytase production (1.952 U/mL) among other isolates. Subsequently, the catalytic activity of phytase enzyme of isolate K46b at different conditions of temperature, pH and sodium phytate concentration was optimized using response surface methodology (RSM). Under optimum conditions i.e.56.5 ºC, pH 7.30 and 2.05 mM sodium phytate, the phytase activity increased to 4.627 U/mL which compared to the screening step, it showed a 137% increase. Moreover, the phytase showed 60-73% of its optimum activity in wide ranges of temperature (47-68 ºC), pH (6.3-8.0) and sodium phytate (1.04-2.50 mM). It can be concluded that isolate K46b phytase has potential applications in dephytinization of food ingredients such as cereals and meals in in food and animal feed industries, aquaculture and combating phosphorous pollution in the environment.

Functional food production that includes food, drinks and supplements is one of the areas which has been growing in recent years and various compounds have been utilized for improvement of functional foods. Coenzyme Q10 is a fat- soluble vitamin- like compound made in body. It is a natural antioxidant that plays important role in energy production in cells and has beneficial health effects in body. CoQ10 is exist naturally in many foods. Meat, fish, nuts and some vegetable oils are a rich sources of Q10 and lower amounts can be found in dairy products, fruits, vegetables and cereals. The level of Q10 in raw materials depends on geographical origin. The average daily intake of this compound is only 3-6 mg that can be enhanced via fortification of foods with Q10.

Packing is a necessary steps to preserve the organoleptic, nutritional and Sanitary properties of food from production to consumption. Accumulation of irresolvable synthetic material Especially different types of packaging materials in nature In recent years has caused in recent years the use of biodegradable polymers strongly considered. In this study, possibility of Production of combining PVA and HPMC and their properties were studied. Finally, nano-composite films based on 80% PVA, and 20% HPMC contenting of the 1000, 2000 and 4000 ppm nanosilver were produced. Then characterization such as tensile, water vapor permeability, water uptake and were addition of Hydroxy Propyl Methyl Cellulose Improve the properties of films such as decrease water uptake, water vapor permeability and increase their strength and tensile strength. By addition of 2000 ppm nano silver to the film in some cases such as water vapor permeability, tensile strength, Young's modulus there was no Significant difference e between the films with and without nano-silver. The nanocomposite films with high concentrations of nano-silver (4000 ppm) decrease the Young's modulus and tensile strength, In other words, leads to weakening the produced films. At high concentrations of nano-silver water vapor permeability increased. The antibacterial properties of nanocomposite films were evaluated by measuring the diameter of inhibition zone in a disk diffusion test against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Bacillus cereus (B. cereus).