Journal of Food Biosciences and Technology: 28 (1)

Open Access Article

1 - Preparation and Characterization of Micro Cellulose Moisture Absorbent Pad for Food Packaging Applications
Zahra Ebadi Behjat Tajeddin

In this research, the natural film based on starch and cellulose on a micro-scale was produced and its properties were investigated in terms of sheeting ability to absorb moisture in food packaging. For this purpose, ground cellulose fibers with 60-micrometer mesh were More

In this research, the natural film based on starch and cellulose on a micro-scale was produced and its properties were investigated in terms of sheeting ability to absorb moisture in food packaging. For this purpose, ground cellulose fibers with 60-micrometer mesh were dissolved in 1% acetic acid solvent, starch, and glycerol. The resulting solution was converted into a film by casting the evaporation method and drying at ambient temperature. The properties of biodegradable biofilms such as swelling degree (SD), water vapor permeability (WVP), tensile strength (TS), and elongation at break (EB) were evaluated at various thicknesses and times. Results indicated that the maximum amount of SD of biopolymer (5.91) was obtained in thickness group 1 (> 0.1mm) and during 30 min of storage. The relatively high strength of the micro cellulose (MC) film was significant (6.78 ± 0.76 N) and its permeability increased by increasing the thickness of the biofilm. The results showed that due to the hydration ability and strength of the MC film can be used as a moisture-absorbent bio pad for food packaging purposes. Manuscript profile

Open Access Article

2 - Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of Elaeagnus protein: a comparison study
Sepideh Hesamizadeh S. Askari محمدرضا حسین پور

Elaeagnus contains a large amount of protein which can be used as a functional ingredient. In this study, dried fruit protein was extracted using supercritical carbon dioxide method. Extraction was performed at different supercritical temperatures, supercritical pressur More

Elaeagnus contains a large amount of protein which can be used as a functional ingredient. In this study, dried fruit protein was extracted using supercritical carbon dioxide method. Extraction was performed at different supercritical temperatures, supercritical pressure, and solvent ratio of carbon dioxide and methanol. According to the ANOVA results, the optimum operating condition for the extraction of protein with supercritical CO2 was as following:150.85 bar, 51.06°C, 59.80 min and methanol aqueous solvent concentration of 717.08 µL, leading to extracting of 47.53 mg protein per 10 g sample. Compared to other extraction methods, the amount of extracted protein was high with this method. In addition, less damage was done to other physical-chemical properties of the protein, including protein structure, amino acid chains, etc. Among the operating conditions, supercritical pressure had the highest effect on proteins. Therefore, the results of this study suggested that the supercritical carbon dioxide extraction can be sued as an effective method for protein extraction from plants. Manuscript profile

Open Access Article

3 - Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
Neda Mazid Abadi Anousheh Sharifan Mohammad Hossein Azizi H. Behmadi

The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. More

The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. These were then compared with each other and the control (wheat flour) in terms of texture, chemical composite, rheology, color, cooking quality, sensory analysis, prebiotic activity, glucose release, rapidly and slowly digested starch (RDS and SDS), and resistant starch (RS). The highest and lowest values of loss and storage moduli were for the control and sample 1 (2% β-glucan and 0.5% XG), respectively. The control and sample 1 were also comparable in terms of textural and sensorial characteristics. The L* (brightness) of cooked and raw sample 3 reached maximum level, and the highest values of b* and a* were associated with the cooked and raw control. The superior cooking quality was related to the sample 3 (1.5% β-glucan and 1% XG) while sample with 0.5% β-glucan and 2% XG had the minimum value. Regarding functional properties, the sample 3 was the superior sample in terms of prebiotic activity, glucose release, RSD, and RS while the control showed the maximum glucose release in all digestion intervals. Manuscript profile

Open Access Article

4 - Saffron Nanoemulsions: an emphasis on the two recent patents for ultrasonic Nanoemulsion of saffron
H. Ahari Sima Moradi A. A. Anvar Sara Allahyaribeik

Nanoemulsions are a colloidal dispersion of oil/water or water/oil phases stabilized by emulsifiers. The physicochemical properties of nanoemulsions have made them suitable candidates for the delivery of bioactive compounds. Oil-in-water nanoemulsions are proper carrier More

Nanoemulsions are a colloidal dispersion of oil/water or water/oil phases stabilized by emulsifiers. The physicochemical properties of nanoemulsions have made them suitable candidates for the delivery of bioactive compounds. Oil-in-water nanoemulsions are proper carriers for hydrophobic and water-in-oil or water-in-oil-in-water nanoemulsions are good carriers for hydrophilic compounds. Saffron is an expensive bulbous stemless herb whose different bioactive ingredients including crocins, crocetin, safranal, picrocrocin, and essential oils have valuable nutritional, medicinal, pharmaceutical, and antimicrobial properties. The use of nanoemulsion technology is a promising approach for saffron processing. The emulsion liquid membrane is one of the effective techniques for extracting saffron bioactive. On the other hand, encapsulating saffron extract in nanoemulsion droplets can increase the stability, bioavailability, and controlled release of bioactive ingredients of saffron. Due to its inherent antimicrobial activity, saffron can be used in the form of nanoemulsion coatings to increase the quality and shelf life of food products. In this study, the existing studies on saffron nanoemulsions processing were reviewed. The application of nanoemulsion techniques for saffron extraction, saffron bioactive nanoencapsulation, as well as the probable preservative properties of saffron essential oils for food packaging have been discussed. This article also reveals information on two recent patents on the subject of saffron nanoemulsion by ultrasonic method. Manuscript profile

Open Access Article

5 - Study of Production Possibility of Synbiotic Beverage Containing Red Cabbage, Carrots, Turnip Juices and Oligofructose
Manouchehr Jafari Mahnaz Hashemiravan R. Pourahmad

Enriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and More

Enriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and minerals). In this study, first appropriate amounts of oligofructose were selected as prebiotic material and then a mixture of vegetable water produced in proportions of 20, 30 and 40% was prepared and inoculation of Lactobacillus casei strain by half McFarland method at two levels of 106 and 107 cfu/ml were performed. All physicochemical tests such as pH, acidity, Brix and microbial count were evaluated before fermentation, after 72 hours of fermentation at 37°C and during four weeks of storage at 4°C. Reduced glucose and total glucose were evaluated before fermentation, after 72 and 4 weeks of fermentation. During fermentation and storage, with increasing bacterial density and storage time, pH, Brix, reducing sugar and total sugar of probiotic beverages decreased and acidity increased significantly. The highest survival rate of probiotic bacteria during 28 days of storage related to A3B2 treatment (with bacterial density of 107 CFU/ml) was selected as the best treatment according to the results. Manuscript profile

Open Access Article

6 - Phytochemical and antioxidant screening of Lepidium latifolium L. extract: Function in fish product preservation
Nastaran Samadian M. Nouri

The aim of present study is to investigate physicochemical attribute, antioxidant function, antimicrobial activity and sensory feature in Lepidium latifolium L. (L. latifolium) extract on fish burgers during the shelf life. Initially, L. latifolium was extracted using s More

The aim of present study is to investigate physicochemical attribute, antioxidant function, antimicrobial activity and sensory feature in Lepidium latifolium L. (L. latifolium) extract on fish burgers during the shelf life. Initially, L. latifolium was extracted using soxhlet (LES), ultrasound (LEU) and supercritical water (LEW) as well as the major components were assessed using more performance liquid chromatography, which sinigrin and glucosinolates constituents were identified. The results illustrated that satisfactory values were obtained for these values in the treated sample by LEU; in next step, 0.2 % of each extract was added to fish burgers. The control and treated samples were tested to determine pH level, cooking yield, color features, thiobarbituric acid (TBAR), peroxide value (PV), microbial population, sensory evaluation and scanning electron microscope (SEM). The lowest TBAR and PV levels were found to be 0.38 and 0.40 (mg malonaldehyde) as well as 4.22 and 4.28 (meqO2/kg) for treated fish burgers by LEU and LEW, respectively (p < 0.05). The most sensory desirability was observed for treated sample by LEU, which also exhibited the uniform structure in SEM images compared to others. In conclusion, fish burgers obtained by LEU and LEW can be considered as optimal samples to preserve burgers. Manuscript profile

XML

List of Articles