IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2016 | Volume:13 | Issue:52|Papers Count:18

The aim of this study was to investigate the antibacterial activities of Echinophora cinerea and Stachys lavandulifolia Vahl essential oils cultivated in Lorestan province against some food pathogens. The aerial parts of these plants were collected from the mountains around Khorramabad. Their essential oils were extracted by Clevenger and their chemical composition analyzed by GC/MS. The antimicrobial activities were determined by disk diffusion and micro-dilution methods against Shigella dysenteriae, Escherichia coli, Staphylococcus aureus and Bacillus cereus. Thirty- nine and fifty-eight components were identified in Echinophora and Stachys essential oils, respectively. a- phellandrene, p-cymene, carvacrol and a-pinene were the main compounds in Echinophora essential oil and thymol, trans caryophyllene, b-phellandrene, spathulenol and caryophyllene oxide were the major components of Stachys essential oil. Findings showed antibacterial properties of Echinophora and Stachys. They acted against S. aureus with diameters of the inhibition zones of 34.5 and 22.8 mm, respectively. The minimum inhibitory concentrations (MIC) and MBC of Echinophora for E.coli were 4.6, and 18.75 mg/mL. Results demonstrated that MIC of Stachys for all bacteria was 2.3 mg/mL. In addition, MBC of Stachys on E. coli and S. dysanteria was observed when it was adjusted on 2.3 mg/mL.

Previous studies have shown that Astragalus Gossypinus species of gum tragacanth are able to stabilize oil in water emulsion. Today, irradiation is used to disinfect many polymers. Results have shown that irradiation treatment has a significant effect on molecular weight and functional properties of Gums, especially Gum tragacanth. The aim of this study is to investigate the effect of irradiated Gum tragacanth at doses 0, 1.5, 3, 5 kGy on the emulsion stability index of oil in water emulsion which contain 0.5% w/w gum tragacanth and 10% w/w sun flower oil was studied by measuring creaming index. In order to monitor the mechanism of stabilization, rheological properties and particle size distributing parameters were measured.Rheological properties were measured by using rheometer and particle size distribution was determined using laser diffractometry. All treatments were performed three times and the data were analyzed by one way ANOVA. Significant differences between means were identified (P values <0.05) using Duncan test.Results indicated that rheological properties, particle size distributing and the stability of oil in water emulsion has been affected by irradiation. These changes are dependent on irradiation dose. Results show that irradiation treatment at 1.5 kGy created the most stable system by changing the studied parameters.

Silybum marianum (Family: Astraceae) is an annual or biennial plant, which it grows in the most regions of Iran. The extracts of the mature milk thistle seeds are used as medicinal compounds against liver diseases and liver cirrhosis and inhibitor of liver cancer. In this study, oil content, fatty acids profile and phytosterol compounds were determined in three ecotypes which are in north-west of Iran including Khoreslo, Moghan (in Ardabil) and Babakcastle (in East Azerbaijan). The extracted oil contents of the seeds were from 28% to 29.5%. linoleic acid (49-52%) was predominated followed by oleic acid (25-29%) and linolenic acid was in the lowest level in the all samples. Moreover, phytosterols such as b-Sitosterol, Stigmasterol, Campesterol, Cholesterol, Cleroesterol and D7- Sterol were determined in the all extracted oil samples by GC, which b-Sitosterol was the highest in comparison to the others in the all samples. Therefore, the highest content of b-Sitosterol (34.9% of total phytosterol) among the three different ecotypes was belonged to Khoreslo ecotype. In conclusion, using of milk thistle seed oil which has high nutritional value is beneficial in production of edible oil in the country.

One of the main effective factors on olive oil quality is harvesting fruit at proper time. In this study, the effect of fruit harvesting time on oil antioxidant compounds of four olive cultivars, Zard, Rowghani, Arbequina and Coratina was investigated at Roodbar region, Guilan province. Therefore, the characteristics such as total chlorophyll, total carotenoid, total phenol, total flavonoid, antioxidant capacity, IC50 and anti-radical efficiency (AE) were determined in the oil. The results showed that with delaying in harvest time, antioxidant compounds of olive oil such as total chlorophyll and carotenoid, total phenolic and flavonoid decreased, that followed by declining oil antioxidant capacity and AE and, but increasing IC50. The results also showed that there was a positive significant correlation between olive oil total antioxidant activity with AE (+0.919), total chlorophyll (+0.562), total carotenoid (+0.562), total phenolic (+0.86) and flavonoid (+0.868) and a negative correlation with IC50 (-0.87). Overall, the highest antioxidant compounds were found when Zard, Rowghany and Arbequina cultivars fruits were harvested from 7 October to 18 October and 18 october to1 November for Coratina cultivars. Furthermore, delaying in fruit harvest time could increase olive oil content but declined oil antioxidant compounds and its nutritional value.

Recently there has been much attention to use of natural ingredients instead of synthetic compounds as food additives, dye and drug. Red beets have Betacyanins, which is used as the color of ice cream, jams and canned fruits. Today, there is a growing demand for the development of more efficient and effective methods to extract the active ingredients contained in the plant material. The aim of this study is extracting from red beet by maceration and ultrasonic methods and comparison extracts features based on the extraction efficiency, the extraction rate of Betacyanin and Betaxanthin pigment, total sugar and soluble solids. Extraction was performed using both ultrasound and maceration with water and ethanol and water - ethanol 1:1 as solvents. Results showed that extraction by ultrasound with water-ethanol has highest (62%) and extraction by maceration with ethanol has lowest (4.8%) efficiency. In Ultrasonic extraction method by water solvent obtained the maximum amount of Betacyanin and the lowest amount of Betacyanin was related to maceration method by ethanol. The amounts of extracted Betaxanthin have no significantly difference in methods and the difference is in the type of solvents, So that water and water - ethanol solvents by absorption of 1.389 and 1.329, respectively, extracted more Betaxanthin in compared to ethanol with absorption of 0.3. Highest and lowest sugar levels were extracted by water (1.48M) and ethanol (1.146M) respectively. Ultrasound method also extracts more sugar (1.589M) compared to maceration extraction methods (0.994M). Overall, we can conclude that the use of ultrasound method for the extraction of red beet, is more appropriate due to more efficiency in less time. With this method, more pigments and sugar were extracted in compare with maceration method. Among the solvents that used in this study, water has extracted more Betacyanin, Betaxanthin and sugar from redbeet.

The purpose of this study was to investigate the effect of different methods of preparation of raw rainbow trout (Oncorhynchus mykis) (full, empty stomach, fillets and fillets of butterflies) on quality and shelf life was over 4 months of storage in home freezers. To this end, rainbow trout transferred to the laboratory and washed, were prepared by the method described and qualitative assessment of fish at the end of each month by measurement of chemical parameters (free fatty acids, thiobarbituric acid, protein, fat, moisture, ash, under pressure moisture, pH, heme iron content) and sensory (flavour, odor, texture, color) were performed. With increasing storage time heme iron content reduced, so that at the end of storage heme iron content was more in treatment of whole fish. Also under pressure moisture, TBA nad FFA increased in different treatments and in the fourth month of storage, the rate of these variables were lower in treatments of whole fish. Sensory analysis results indicate utility of all treatments decreased with increasing storage time but the rate of decline was less than in whole fish. According to the results, as can be fish kept in perfect shape than in other forms it is recommended.

In this study the effect of different slaughter methods were examined on the quality of rainbow trout during 12 days storage in refrigerator. Treatments were included choked (suffocated) the fish out of water (control), blows to the head with a mallet, cut the base of gill and abdominal drain and the use of water and ice and then hit in the head with a mallet. Peroxide value in abovementioned treatments were increased from 0.96 to 11.03, from 0.92 to 10.60, from 0.86 to 10.20 and from 0.88 to 10.40 meq/kg during storage at 4oC, respectively. There were significant differences (P<0.05) in peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA) content between different slaughter treatments during storage in refrigerator. Slaughter treatments had significant effect on bacterial loading. Lower mesophilic and TVC count during storage period was observed in use of water and ice and then hit in the head treatment followed by cut the base of gill and abdominal drain treatment. All treated samples reached to 7 logCFU/g at day 9. The result showed that gill based amputation treatment had best impact on the quality of rainbow trout during storage period.

The natural and bioactive compounds from marine animals can be used as functional compositions for healthcare. Collagen and gelatin of marine animals could be having pharmacological and cosmetic applications. In the present study collagen was extracted from the body wall of sea cucumber (S.horrens) collected from Chahbahar Bay and its Amino acid composition was investigated. Also, gelatin from this collagen was extracted according to acidic hydrolyzed method and the functional properties were studied. The type of purified collagen was identified by the SDS-PAGE method. The results indicated the extracted collagen was the type I, because it had a a1 chain by the molecular weight of 125 KDa and a heavy band of b chain with the molecular weight of 250 KDa. The collagen contained high amount of Imino Acids and the glycine was the dominant Amino acid. The melting and gelling point of the Gelatin was 300C and 50C, respectively. The viscosity of the gelatin was 2.065 cp, lower than other fish species and mammals.

The use of hydrocolloid is a method for suspension stabilization and solid particle suspending in drinks. In this study, the effects of adding three different hydrocolloids including gellan, tragacanth and high-methoxy pectin at three levels: 0.02, 0.05 and 0.08 of the binary combination on the stability, rheological properties, zeta potential and the activation energy were examined. The results showed that the addition of all hydrocolloids increased the stability and prevented the serum separation and also precipitation of protein. All the treatment prevented the serum separation significantly (p<0.05). The least serum separation and the best sensory properties were gained by the formulations containing 0.02-0.08% (pectin-tragacanth) and 0.02-0.08% (tragacanth-gellan), respectively. Power law was the suitable mathematical model to predict the flow behavior of stabilized doogh. Zeta potential and activation energy were determined in the range of 9.10 to -16.6 mV and 9.37 to 18.34 kJ/ mol, respectively.

Due to advancesinmachinery lifeandpeople's willingness tofastfoods, doughnut industrial production as one of the most popular bakery products has been noted In Iran. Therefore improving the quality and increase the shelf life of by the food additive is important. So the aim of this study was the addition of Plantago gum (at levels of 0, 0.25 and 0.50%) and fungal a-amylase enzyme (at levels of 0, 0.01 and 0.02%) to doughnut formulation and evaluate the effectiveness of these additives on the moisture content, specific volume, firmness (2 and 72 hours after baking), the crust color values (L*, a* and b*) and overall acceptability in sensory evaluation. In this study crust color was estimated and analyzed by Image J software. The results were determined by increasing the amount of Plantago gum and fungal &#945;-amylase enzyme in the initial formulation of doughnuts, moisture content and L* value were increased. However, the increasing of gum and enzyme respectively decreased and increased the amount of a* value of the crust color. Also the results showed that the addition of Plantago gum up 0.25% and fungal α-amylase enzyme at 0.02% increase the softness, specific volume and scores for overall acceptability of produced samples.

Quality and shelf life of bread as a main diet has the great importance on health and the national economy. So the aim of this study was to investigate the effect of water, melon water, oil, cow milk and soy milk as a glazing component of baguettes on the moisture content, specific volume, texture, crust color and overall acceptance of final product. In this study, Image J software was used for crust color measurement. Based on results, the samples have melon water, cow's milk and soy milk glaze had the highest moisture content. However, the samples containing water and water melon glaze had the highest specific volume. The results clearly showed that the samples were coating by water and melon water had the lowest firmness respectively in 2 and 72hr after baking. This indicates that melon water as a coating agent is better for preserving moisture and to retard the staling. In addition the highest amount of L* value and a* value and overall acceptance score in organoleptic evaluation were observed in the two samples coating by melon water and cow's milk. In general we can say that glazing is one of the techniques that are simple, low-cost addition to being a great role in maintaining and even improving the quantity and quality of bread. Also according to the results of this study, melon water, with its unique function as a new glaze in bakery industry is introduced.

The Juice clarification is an important operation in the fruit processing industry. Sour Orange is a source of vitamin C that is cultivated in the north of Iran. Since turbidity of this fruit after juice extraction affects on quality, shelf-life and concentration of juice; clarification and removing of turbidity-causing factors is important. In this study, the effect of membrane parameters including pressure (1.2-2.2 bar) and temperature (25-35oC) on the quality characteristics of sour orange during membrane clarification was investigated. The response surface methodology (RSM) by Design-Expert Software was used to optimize the clarification conditions. Results of the experiments showed that the Browning index was raised by increasing of temperature, but vitamin C content, Total antioxidant activity value and clarity was decreased in this condition. The Browning index was decreased by increasing of pressure; however, no significant effect was observed on the other quality characteristics. Results of process optimization indicated that the best condition to maximize of vitamin C content, total antioxidant and clarity and to minimize of Browning index achieved at 25oC and 1.7 bar. In this condition the vitamin C content, Browning index, Total antioxidant activity and clarity was 24.9 (mg/100 cc juice), 0.106, 87.97% and 97.1%, respectively.

Mespilus germanica as a valuable medicinal plants used in traditional medicine. Aim of this study, investigated effect of combination various ratio of solvents (Glycerin, Ethanol, Methanol and Water) on the efficiency of Mespilus extract by mixture optimal design. Numerical optimization was used to obtain the optimal formulation of solvent. At the end of the day, the antimicrobial effect of Mespilus extracts based on three methods (agar diffusion Method, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration) on the three microorganisms managing infectious diseases was investigated in vitro. In this study, investigated effect water, ethanol, methanol and glycerin on the five levels (0, 31.25, 83.33, 125,250 mm) on efficiency of Mespilus extracts by mixture optimal design. Diffusion agar test, Minimum Inhibitory Concentration, Minimum Bactericidal Concentration by microbroth dilution method was used to determination Susceptibility of bacterial isolate. The Result indicated that Scheffe polynomial model was highly significant for efficiency of Mespilus extracts. Minimum Inhibitory Concentration of Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa were 1.25, 2.5 and 5 mg/ml, respectively. The optimum condition has been found as following: glycerin (0 ml), water (23.7 ml), methanol (100.2ml) and ethanol (126.1 ml) respectively. It’s worth to mention that there was no significant difference between experimental and predicted value in optimum condition. Mespilus extract was highly significant for reduce of Infectious bacteria. Mixture methodology based on the D-optimal design was able to statistical assessment extraction process with the minimum experiment.

The aim of study it was carried out survey investigation of consumer attitudes toward organic agriculture. The study was a kind of applied and descriptive –correlational method. The research population was consumers of agricultural products in Alborz Province. Sample size was determine by Cochran's formula (n=250). Proportional stratified random sampling method was used. Data was collected through an instrument that developed by researcher. Validity estimated by a panel of experts in University and Agriculture experts’ of jihad-e- keshavarzi department of Karaj city. Reliability was conducted by a Pilot test and Cronbach’s alpha coefficient assumed (0.75) which show its suit for research conduct. Data analysis was performed using SPSS software package. Research findings show that there is a significant difference between responces in diploma and graduate & post graduted level at the 0.05 level. Also there is positive relation between consume obstacle and factors affecting to use of organice agriculture with responcendents attitude.

The purpose of this study was prediction of thermal (effective moisture diffusivity and specific energy consumption), physical (shrinkage and color) and mechanical properties (rupture force) of terebinth fruit in a semi industrial continuous dryer using artificial neural networks (ANNs). Three effective factors on thermal, physical and mechanical properties, were air temperature, air velocity and belt linear speed as independent variables. Experiments were conducted with a semi industrial continuous dryer in temperature levels of 45, 60, 75oC, air velocity levels of 1, 1.5 and 2 m/s and belt linear speed levels of 2.5, 6.5, 10.5 mm/s. Necessary data were collected using a the semi-industrial continuous dryer. Feed and cascade forward back propagation networks with learning algorithms of Levenberg-Marquardt and the Bayesian regulation were used to train the patterns. To predict the effective moisture diffusivity, feed forward networks with the Bayesian regulation, topology of 3-10-13-1 and 108 training cycles with R2=0.9999 was optimal arrangement. The optimal topology to predict the specific energy consumption was 3-10-1 with feed forward network, Levenberg-Marquardt algorithm, 117 training cycles and R2=0.9961. The best network for shrinkage prediction was feed forward network with the Bayesian regulation algorithm, topology of 3-6-4-1, 101 training cycles and R2=0.9926. To predict the total color change, feed forward networks with the Levenberg-Marquardt algorithm, topology of 3-6-7-1, 24 training cycles and R2=0.9139 was the optimal arrangement. The best network to predict the rupture force was feed forward network trained with the Bayesian regulation, topology of 3-8-6-1, 69 training cycles and R2=0.9990.

Recently there has been a tendency towards natural antioxidants due to the undesirable effects of synthetic antioxidants. In the present study Ultrasonic and Thermal methods were used to extract the components of Red Pepper (Capsicum annuum). In the first section of the research, in order to evaluate the treatment with the highest percentage extraction of phenolic compounds in Ultrasonic method, two factors, time (10, 15 and 20 minutes) and a pepper to oil ratio (5, 7 and 10%) were used. In the Thermal Extraction Method, pepper to oil ratio (5, 7 and 10%) was assessed with constant time factor (60 minutes in 80oC). Amount of phenolic components were measured by Folin-Ciocalteu method. Phenolic components of ultrasonic and thermal sample were determined 314.61 and 272.55 respectively. Retarding effect of treatments on the oxidation of virgin olive oils were studied through measuring of acidity index, Thiobarbituric acid number and evaluating thermal stability (Rancimat) and polyphenol content by keeping them in ambient temperature for four months. After four months, both the Ultrasonic sample and Thermal sample showed less peroxide (23 and 20/33 meq O2/kg oil respectively) compared to the control sample (35 meq O2/kg oil). Thiobarbituric acid, that indicate secondary oxidation products, showed a decrease in Ultrasonic and Thermal samples (0.28 and 0.20 respectively) compared to the control sample (0.33) at the end of period. The result from assessing the antioxidant activity of extracts by Rancimat method showed that the length of induction period in Ultrasonic and thermal samples (12.48 and 13.26 respectively) were increased compared to the control sample at 110oC. At the end of the four months, It was proved that Phenolic components of pepper in virgin olive oil has an antioxidant effect, and Ultrasonic treatment of red pepper extract compared to thermal treatment, has more antioxidant effect.