About the journal
"Journal of Food Technology and Nutrition" to develop the frontiers of knowledge and enhance scientific research in the field of food science and nutrition, establish communication and coordination between researchers, experts and students in universities and research institutes and help to further align scientific research have been published in Persian language with English abstracts since 2003.
This journal accepts original research paper, review papers and short communications on wide range of food science, food technology and nutrition that have not been previously published in domestic or foreign journals with scientific and technical judgment and publishes them quarterly as open access.
The scientific quality of all papers submitted for the journal initially is assessed by the editor for suitability for the journal. Papers deemed suitable are then typically sent to at least two independent expert reviewers to assess the scientific quality of the paper in double blind style.
The Editor in cheif is responsible for the final decision regarding acceptance or rejection of articles. The authors at the same time as submitting their article, sign a letter of commitment, according to which they transfer all material and intellectual rights to publish the article to the Journal of Food Technology and Nutrition, and after the publication, the copyright authorization will be transfer to the journal. For more information, read the authors' guide.
“This journal is following of Committee on Publication Ethics (COPE) and complies with the highest ethical standards in accordance with ethical laws”
Journal of Food Technology and Nutrition uses iThenticate for plagiarism screening and verifying the originality of content submitted before publication. To prevent plagiarism, this magazine should use the iranpaper system (click) to send a similarity report to the quarterly. َAuthors should notice that the similarity report they receive from lthenticate must be sent to the quarterly.
Recent Articles
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Open Access Article
1 - Cold plasma hydrogenation of soybean oil using voltage of 15 kV and 50% hydrogen-50% nitrogen gas composition
zoha sirati Maryam Gharachorloo Hamidreza Ghomi Marzdashti Reza AZIZINEZHADIssue 2 , Vol. 21 , Spring 2024Abstract: Introduction: Due to the high content of unsaturated fatty acids in soybean oil, the possibility of oxidation occurrence in this product is high and its application in the food industry is limited. Therefore, to increase oxidative stability and extend food ap MoreAbstract: Introduction: Due to the high content of unsaturated fatty acids in soybean oil, the possibility of oxidation occurrence in this product is high and its application in the food industry is limited. Therefore, to increase oxidative stability and extend food applications of soybean oil, various modification processes have been investigated. Among modification processes, the hydrogenation process using the cold plasma technology has been considered to produce the partially hydrogenated oil with very low trans fatty acids. Materials and methods: this research evaluated the effect of surface dielectric barrier discharge cold plasma on physicochemical properties of soybean oil at 15 kV voltage and 50% hydrogen- 50% nitrogen gas composition for 13-hour treatment. The samples were taken at the certain intervals to measure fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, tocopherol content, and sterol content during the treatment. Findings: After a 13-h treatment, the results showed an decrease in the content of unsaturated fatty acids, carotenoid content, refractive index, iodine value and total sterol content from 58.62% to 40.24%, from 26.38 ppm to 6.32 ppm, from 1.4672 to 1.4400, from 129.64 to 100.45 and from 2636.51 ppm to 2315.86 ppm and an increase in peroxide value from 2.4 to 5.8 meq O2/kg oil and melting point to 7°C, respectively (p<0.05). In addition, the content of trans fatty acids was detected in very small content (0.85%). Conclusion: According to the obtained results, surface dielectric barrier discharge cold plasma treatment can be used as a new technology for the hydrogenation of oils along with bleaching oil. Manuscript profile -
Open Access Article
2 - Evaluation of the Physicochemical, Rheological, Sensory and Survival Characteristics of Bacteria in Functional Milk Dessert Containing Aloe Vera Gel
shamim barandeh marjaneh sedaghatiIssue 2 , Vol. 21 , Spring 2024Introduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at MoreIntroduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at four levels of 0, 3%, 6% and 9% for the production of milk dessert, and its physicochemical properties (pH, syneresis and viscosity), rheological properties (dynamic oscillation test), the sensory and survival characteristics of Lactobacillus plantarum bacteria during 20 days of storage were investigated. Results The results showed that the addition of aloe vera gel decreased the pH of milk dessert samples. The maximum stability of milk dessert samples was observed in sample T3 which contained 9% aloe vera gel. The results showed that in all samples, the viscosity increased significantly with increasing aloe vera gel concentration (p<0.05%). The addition of aloe vera gel significantly increased the survival rate of Lactobacillus plantarum in the treatment samples (p<0.05%). In the evaluation of the rheological properties of the milk dessert, it was found that the storage modulus (Gꞌ), viscous modulus (Gꞌꞌ) increased and the complex viscosity (ƞ*) decreased with the increase in aloe vera gel concentration. In the sensory evaluation, it was found that, the highest overall acceptance score belong to the T2 treatment. Conclusion: According to the results, using 6% aloe vera gel in milk dessert reduces the syneresis, increases the viscosity, improves the survival of Lactobacillus plantarum bacteria, and in terms of the sensory properties, it will increase the acceptability among the consumers. Manuscript profile -
Open Access Article
3 - Application of Microwave as Pretreatment before Drying of Orange Slices by Infrared Radiation
Fakhreddin Salehi Maryam Tashakori Kimia SamaryIssue 2 , Vol. 21 , Spring 2024Introduction: Microwave heating is a form of dielectric heating by which it is possible the generation of heat in materials of low electrical conductivity by an applied high-frequency electric field. Materials and methods: To apply microwave pretreatment, the oranges w MoreIntroduction: Microwave heating is a form of dielectric heating by which it is possible the generation of heat in materials of low electrical conductivity by an applied high-frequency electric field. Materials and methods: To apply microwave pretreatment, the oranges were placed in the microwave for 0, 1, 2, and 3 min, and after the treatment, slices with a thickness of 0.5 cm were prepared from the oranges and, then the slices were dried using an infrared lamp with a power of 250 W. Results: By increasing the microwave treatment time from 0 to 3 minutes, the effective moisture diffusivity coefficient increased. Kinetic modeling results of the experimental data of drying orange slices showed that the best model for this process is Midilli's model. The application of microwave had a significant effect on the change of surface shrinkage of dried and rehydrated orange slices (p0.05). By increasing the microwave treatment time from 0 to 3 min, the average rehydration of dried orange slices in the infrared dryer increased from 154.25% to 212.85%. Conclusion: In general, the use of microwave pretreatment before drying orange slices due to increasing mass transfer rate, reducing surface shrinkage, and increasing rehydration, is recommended. Manuscript profile -
Open Access Article
4 - Investigating the antioxidant and antibacterial properties of Froriepia subpinnata extract encapsulated with maltodextrin-whey concentrate
raheleh alipour Abdollah Alizadeh Dariush Khademi ShurmastiIssue 2 , Vol. 21 , Spring 2024Abstract Introduction: In recent years, the use of encapsulation has been associated with promising results to preserve and increase the biological effects of the active compounds of plant extracts. The present study was conducted to address of antioxidant and antibact MoreAbstract Introduction: In recent years, the use of encapsulation has been associated with promising results to preserve and increase the biological effects of the active compounds of plant extracts. The present study was conducted to address of antioxidant and antibacterial properties of the maltodextrin-whey concentrate-based encapsulation of Froriepia subpinnata hydroalcoholic extract. Materials and Methods: Froriepia subpinnata was extracted by ultrasonic method. Then its antioxidant and antibacterial activity were evaluated and compared in 500 and 1000 ppm levels. Results: The particle size of the encapsulated extract and the encapsulation efficiency measured 169.89 nm and 65.25% respectively. The encapsulated extract had significantly higher activity of DPPH free radical inhibition (91.25%) and beta-carotene (92.24%) than other treatments at 1000 ppm (P<0.05). In addition, the inhibition zone of Gram-positive bacteria Staphylococcus aureus and Bacillus cereus (26.02 and 22.03 mm respectively) and Gram-negative Escherichia coli and Salmonella enterica (20.49 and 19.38 mm respectively) in 1000 ppm encapsulated extract has also more extend than others (P<0.05). Conclusion: The results showed that the maltodextrin-whey concentrate-based encapsulation significantly improved Froriepia subpinnata extract antioxidant and antibacterial properties. Therefore, it is possible to use 1000 ppm of encapsulated Froriepia subpinnata extract as a suitable alternative for synthetic antibiotics and antioxidants. Manuscript profile -
Open Access Article
5 - An overview of the place of fiber in nutrition, health and its application and methods of modification in the food industry
Morva Hosseiny Peyman RajaeiIssue 2 , Vol. 21 , Spring 2024Nowadays, the health effects of dietary fiber are very much considered. Dietary fiber is found in foods such as fruits, vegetables, and grains and is low in calories and fat. Fiber is a carbohydrate that cannot be broken down in the body and is not digested by enzymes i MoreNowadays, the health effects of dietary fiber are very much considered. Dietary fiber is found in foods such as fruits, vegetables, and grains and is low in calories and fat. Fiber is a carbohydrate that cannot be broken down in the body and is not digested by enzymes in the digestive system. Fibers include cellulose, hemicellulose, gum, pectic substances, and lignin, which due to their glucose absorption capacity, cholesterol absorption capacity, oil storage capacity, and very low calories are used to reduce and treat diseases such as obesity, diabetes, various cancers, intestinal diseases, and cardiovascular diseases. They're effective. Many food industry wastes such as fruit pomace, date kernels and cereal bran are important sources of dietary fiber that can be used as prebiotics for the growth and proliferation of beneficial intestinal bacteria. Based on physical properties, fibers are divided into two categories, soluble and insoluble in water. Insoluble fibers are not used due to their unpleasant taste and poor performance, which are converted into soluble fiber by methods such as physical, chemical, enzymatic and combined modification. Due to low cost, short time, simple operation and no production of toxic waste, the physical method is the most widely used. In this article, the types of fiber, their therapeutic properties, and their modification methods have been investigated. Manuscript profile -
Open Access Article
6 - Efficiency Assessment of Pomegranate Peel for Nickel and Chromium Removal from Industrial Wastewater and Experimental Design Using Response Surface Methodology
Nasrin Hashemi Masoud Honarvar Elahe GharekhaniIssue 2 , Vol. 21 , Spring 2024Abstract Water pollution with toxic heavy metals due to industrial wastewater discharge is a global environmental issue. The removal of heavy metals from industrial effluents is a significant concern in the field of water pollution and a serious challenge in reducing MoreAbstract Water pollution with toxic heavy metals due to industrial wastewater discharge is a global environmental issue. The removal of heavy metals from industrial effluents is a significant concern in the field of water pollution and a serious challenge in reducing water quality. Multiple metals such as nickel, cadmium, chromium, cobalt, copper, lead, mercury, and zinc are notably toxic. The aim of this study is to investigate the impact of pomegranate peel as a cost-effective adsorbent in removing nickel and chromium metals. Pomegranate peels were initially treated with a 0.1 N sulfuric acid solution, and their adsorption capacity was examined. The effect of sulfuric acid on the adsorbent was assessed using CHN, FT-IR, and SEM techniques. The results indicated that the modification of the adsorbent with sulfuric acid was effective in removing chromium and nickel ions from industrial wastewater. Adsorption experiments were carried out at various adsorbent concentrations, times, temperatures, and pH levels. Data analysis revealed that the optimal conditions for nickel ions (II) are a concentration of 4.5 g/L of the adsorbent, pH 6, a temperature of 308.15 K, and a time of 60 minutes. The optimal conditions for chromium ions (VI) are a concentration of 4 g/L of the adsorbent, pH 5.5, a temperature of 300.65 K, and a time of 100 minutes. The research conducted and the results obtained suggest that, considering the potential benefits, the use of this adsorbent for the removal of nickel and chromium in industrial wastewater is a promising and environmentally friendly approach. Manuscript profile
Most Viewed Articles
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Open Access Article
1 - A Review on the Production of Food Flavorings by Biotechnological Methods
A. Basati M. Khan bagi Doghahe M. GharachorlooIssue 1 , Vol. 21 , Winter 2024Introduction: Flavor is one of the most important characteristics of food, which is directly related to the acceptance of the product by consumers. The increasing trend in the consumption of food flavoring compounds has motivated the production of food flavors therefore MoreIntroduction: Flavor is one of the most important characteristics of food, which is directly related to the acceptance of the product by consumers. The increasing trend in the consumption of food flavoring compounds has motivated the production of food flavors therefore the global demand for natural flavors and aromas is continuously increasing. Plants and microorganisms are the main sources of flavor and aroma compounds such as terpenoids, aldehydes, methyl ketones, but due to their production in lower concentrations, the isolation and extraction of such value-added chemicals is expensive. Therefore, the biotechnological production of flavor compounds has been considered.Materials and Methods: In the last decade, research has been carried out in the field of biological production of flavoring compounds. In this study, main biotechnological methods including the use of enzymes, microorganisms, tissue plants and cell culture have been investigated.Results: Conventional techniques for producing flavor compounds are not sufficient in terms of quantity and variety due to the rising market demand. Current flavor production methods use chemical synthesis, which can produce a greater number of flavors in less time. However, the demand for natural products has created the need for new methods to produce flavoring compounds labeled as natural origin. Biotechnological production is an attractive alternative to flavor production because it occurs under mild conditions, has high selectivity, produces no toxic waste, and produces products that can be labeled as "natural." Natural flavoring compounds obtained by biotechnological processes play an increasing role in the food, cosmetic, chemical and pharmaceutical industries due to the increasing consumer demand for natural food additives.Conclusion: Emerging techniques in biotechnology have enabled industries to produce compounds that might be considered natural. There is no doubt that these technologies will become more important factors in the production of flavoring chemicals in the future due to their many advantages. Manuscript profile -
Open Access Article
2 - Simultaneous Effect of Temperature and Hydrogen Peroxid on Degradation of Anthocyanins in Three Berberis Species Juices
M. Farhadi Chitgar M. Varidi F. Shahidi A. TorabiIssue 2 , Vol. 16 , Summer 2019Introduction: Antocyanins provide a pleasant and attractive appearance in fruits and vegetables particularly fruit juices. Therefore it is necessary to study the effect of hydrogen peroxide (H2O2) as a widespread material in packaging sterilant in aseptic processing sys MoreIntroduction: Antocyanins provide a pleasant and attractive appearance in fruits and vegetables particularly fruit juices. Therefore it is necessary to study the effect of hydrogen peroxide (H2O2) as a widespread material in packaging sterilant in aseptic processing systems on anthocyanins from various juices. Materials and Methods: In this study, the simultaneous effect of hydrogen peroxide in five different concentrations and three different temperatures (10, 15, 20, 25 and 30 mmol/L) and (10, 20 and 30 ̊C) on degradation of anthocyanins in Berberis vulgaris, Berberis cratagina and Beberis integerrima juices have been investigated. Results: The degradation of anthocyanins in all treatments were fitted both zero and first order kinetics models. The results showed the degradation of anthocyanins in these three Berberis juices followed the first-order reaction kinetics. In most cases, the reaction rate constant (k) and half-life (t1/2) differed significantly among the three Berberis in various concentrations and temperatures (p<0.05). The difference between Berberis vulgaris juice and Berberis cratagina juice was lower. The reaction rate constant (k) increased and half-life (t1/2) decreased with increasing concentration of hydrogen peroxide in all juices. The temperature dependence of anthocyanins degradation was determined by calculating the activation energy (Ea) and temperature quotient (Q10). At the concentration of 10-20 mmol/L, Berberis vulgaris juice showed the lowest temperature dependence, whereas at higher concentrations (25 and 30 mmol/L) Beberis integerrima juice had the lowest temperature dependence. Conclusion: Anthocyanins from berberis species juices were found to be very susceptible to H2O2. Therefore, aseptic systems should be frequently controlled to ensure the effective removal of residual H2O2 from the food contact surfaces. Since the rate of anthocyanin degradation by H2O2 is highly dependent on temperature, cold storage of these juices is strongly recommended. Manuscript profile -
Open Access Article
3 - The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids
E. Daryayee Sh. ShahriariIssue 2 , Vol. 17 , Summer 2020Introduction: Oils and Fats are important components in human daily nutrition and have been consumed by man daily to a considerable quantity. The oxidative stability of oils and fats are affected by various factors namely oxygen, light, heat and prooxidant metals. The a MoreIntroduction: Oils and Fats are important components in human daily nutrition and have been consumed by man daily to a considerable quantity. The oxidative stability of oils and fats are affected by various factors namely oxygen, light, heat and prooxidant metals. The aim of the present investigation is concerned with the antioxidant activity of black tea extract and its synergistic activity with phosphatidy cholene (lecithin) on tail and tallow. Materials and Methods: Black tea extract and lecithin were obtained and prepared. The antioxidant activity consisting of total phenolic content and radical scavenging effect were performed using tail-end tallow as the substrate. The stability was compared with the addition of BHT, the synthetic antioxidant at different concentrations. Commercial phospholipid (lecithin) was also employed to investigate the synergism between the phospholipids and the phenolic compounds present in black tea extract. Results: The results indicated that black tea extract at the concentration of 900 ppm and lecithin at the concentration of 500 ppm improved the peroxide value and induction period of tail-end tallow. Conclusion: The addition of black tea extract and lecithin in combination improves the stability of oils and fats and might be employed and substituted for synthetic antioxidants. Manuscript profile -
Open Access Article
4 - Evaluation of cadmium accumulation and absorption of micronutrient elements in lettuce (Lactuca sativa L.) under cadmium chloride stress
R. Heydari E. Mohajel Kazemi H. Nosrati M. Kolahi A. MovafeghiIssue 1 , Vol. 21 , Winter 2024Introduction: The high mobility and solubility of cadmium pose a serious threat to the health of humans and other organisms. There are no signs of toxicity when cadmium metal accumulates in the tissues of plants and enters the human food chain. Cadmium transfer rates fr MoreIntroduction: The high mobility and solubility of cadmium pose a serious threat to the health of humans and other organisms. There are no signs of toxicity when cadmium metal accumulates in the tissues of plants and enters the human food chain. Cadmium transfer rates from vegetables to the human diet depend on their accumulation. Thus, inorder to investigate heavy metal absorption by lettuce, this research evaluated the levels of cadmium accumulating in various lettuce organs. Materials and Methods: The seeds of lettuce (Lactuca sativa Linn) were cultivated in autoclaved pots containing perlite and cocopeat (with a ratio of 2 to 1). The pots were kept under greenhouse conditions of 25±1 (day temperature) and 20±1 (night temperature) and light/dark conditions were placed. About three weeks after the plants reached the three-leaf stage, the seedlings were treated with cadmium chloride in 3 replicates. Four concentrations (0, 30, 60 and 90 μg/g perlite) were used every 3 days. After 5 stages of treatment and 28 days after cultivation, the third leaf of the plants was used for the studies. Results: Cadmium increased lettuce's phenol, flavonoid and antioxidant content significantly as compared to the control sample. Furthermore, by increasing the concentrations of cadmium, lettuce showed an increase in total protein, soluble sugar, free amino acids, proline, malondialdehyde, and hydrogen peroxide as compared to the control sample. Due to the increasing amount of cadmium applied to lettuce plants, an increase in the amount of cadmium in the roots was greater than in the aerial parts. Conclusion: In general, the results of this research indicated that lettuce is a cadmium accumulating plant with the ability to accumulate heavy metals in its roots and aerial parts. Contaminated with heavy metals, it seems necessary to protect the health of consumers. Manuscript profile -
Open Access Article
5 - Effect of Ultraviolet and Tungsten Rays on Aflatoxin B1 in Rice Flour
M. Bazgir H. Mohammadimanesh S.R. FaniIssue 4 , Vol. 16 , Winter 2019Introduction: Aflatoxins are secondary metabolites produced by some species of Aspergillus fungus on agricultural products. They have great health, medical and economic significance due to mutagenic and carcinogenic effects on consumers. The purpose of this study is to MoreIntroduction: Aflatoxins are secondary metabolites produced by some species of Aspergillus fungus on agricultural products. They have great health, medical and economic significance due to mutagenic and carcinogenic effects on consumers. The purpose of this study is to compare ultraviolet and tungsten rays in reducing aflatoxin B1 in rice flour. Materials and Methods: Contaminated rice flour with two concentrations of 50 and 100 ng/g of aflatoxin B1 that produced by Aspergillus flavus in the laboratory were illuminated at 5 times 10, 20, 30, 40 and 50 minutes, with two different distances of 7 and 14 cm from ultraviolet light source with wavelength 366 nm and tungsten 100 W. Aflatoxin content was measured using competitive ELISA in two replications. Aflatoxin levels were compared with control samples by SAS (Release 9.1, SAS Institute Inc., Cary, NC) software using Duncan test. Results: The results showed that maximum (67 and 68%) and minimum (14 and 18%) reduction of aflatoxin B1 occur after 50 and 10 minutes irradiation at 7 and 14 cm, by ultraviolet and tungsten light, respectively. The initial concentrations of Aflatoxin B1 did not affect the test, but reducing the distance to the source of light and increasing exposure time led to a further reduction of aflatoxin (P≤0.01). Conclusion: Reducing the distance between rice flour and ultraviolet or tungsten ray source decreases aflatoxin further. On the other hand, the longer exposure to radiation, the more aflatoxin declines. The use of these rays can be considered in aflatoxin mitigation of food. Manuscript profile -
Open Access Article
6 - Molecular Detection of Methicillin Resistant Enterotoxin a Producing Staphylococcus aureus in Profiteroles in Karaj in 2016
M. Makvandi N. HarzandiIssue 3 , Vol. 16 , Autumn 2019Introduction: Staphylococcal enterotoxins are members of a family of more than 20 different staphylococcal and streptococcal exotoxins that are functionally related and share corresponding gene sequence homology. These bacterial proteins are known to be mitogen and are MoreIntroduction: Staphylococcal enterotoxins are members of a family of more than 20 different staphylococcal and streptococcal exotoxins that are functionally related and share corresponding gene sequence homology. These bacterial proteins are known to be mitogen and are responsible for significant human diseases including food poisoning. The aim of this study was to detect the enterotoxin A producing Staphylococcus aureus in profiteroles.Materials and Methods: Sampling was carried out from 50 confectionaries in Karaj from mid-August 2016 to February 2017. Serial dilutions from each sample were prepared and cultured on Baird parker agar. After 48 hours incubation at 37ºC, black colonies were selected. Following transfer to blood agar, susceptibility of isolates to oxacillin was determined using disc diffusion method and presence of nuc, mecA and sea genes was checked using PCR.Results: In total, based on culture results 8 out of 50 samples (16%) had Staphylococcus aureus contamination. PCR method results showed the presence of nuc gene in 14 (28%) of the samples, mecA gene and sea gene in 5 (10%), 3 (6%) of the samples respectively.Conclusion: Remarkable frequency of enterotoxin A producing MRSA isolates in different foods and specially profiteroles as an enrichment medium for growth and toxin production of bacteria, is a warning for public health. Manuscript profile -
Open Access Article
7 - The Effects of Continuous Waves (CW) Lasers Within Visible Range on the Physicochemical Properties of Egg Albumen
razagh Mahmudi Mohammad Saeid Hosseinzade ebrahim safari Mirhassan Musavi Peyman Zare Amir Fakhri Yashar FarshiIssue 2 , Vol. 11 , Summer 2014Introduction: Due to the consumers demand for high quality food, new safe and effective methods of food processing and preservation have been developed. The application of optical radiation in the food industry for preservation has been known as a new technology. This m MoreIntroduction: Due to the consumers demand for high quality food, new safe and effective methods of food processing and preservation have been developed. The application of optical radiation in the food industry for preservation has been known as a new technology. This method is quite effective to inactivate a large number of microorganism’s particularly pathogenic microorganisms that often cause infection and food poisoning. However, when this kind of treatment is applied some changes might occur. Therefore the aim of this project is to understand the effect of such treatment on the physicochemical properties of eggalbumen. Materials and Methods: The effects of visible Continuous Waves (CW) lasers on structural changes (using SDS-PAGE) and physicochemical properties (organoleptic and pH) of egg Albumen were studied.Results: The results of this investigation indicated that visible laser radiation even at the maximum power and highest time period (180 minute) did not affected the structural and organoleptic characteristic of egg white proteins. Evaluation of the pH values showed that there were not significant differences between the control and the treated samples.Conclusion: It can be concluded that visible continuous lasers radiation might be employed as a new safe sanitation method in egg industry, however further research is required to understand more about its precise and potent application. Manuscript profile -
Open Access Article
8 - Evaluation of Some Functional Properties of Extracted Pectin from Pomegranate Peel by Microwave Method
B. Akbari-Adergani P. Zivari Shayesteh R. PourahmadIssue 3 , Vol. 18 , Summer 2021Introduction: Pectin is a complex mixture of polysaccharides in the cell wall of plants. The aim of this study was to evaluate the efficiency of pectin extraction from pomegranate peel using microwaves and to investigate some of its functional properties. Materials and MoreIntroduction: Pectin is a complex mixture of polysaccharides in the cell wall of plants. The aim of this study was to evaluate the efficiency of pectin extraction from pomegranate peel using microwaves and to investigate some of its functional properties. Materials and Methods: Some functional properties of pectin extracted from pomegranate peel including degree of esterification, galacturonic acid content, emulsifying properties, emulsion stability, water and oil storage capacity, antioxidant capacity and infrared spectrum behavior were investigated after optimization of extraction procedure. Extraction of pectin from pomegranate peel as an abundant and available source were performed for the first time by microwave at 120 °C in a certain ratio of solid to liquid under different pH conditions (1.5, 2.25 and 0.3), irradiating times (60, 120 and 180 seconds) and at three energy levels (300, 500 and 700 watts). Results: Pectin extraction efficiency under optimal conditions (power 700 watts, time 120 seconds and pH of 1.5) was 20.42%. The degree of esterification of pectin was 33.24%, galacturonic acid content was 75.35% and its emulsifying activity was 56.4% and the emulsion obtained at 4 °C was more stable than the resulting emulsion at 24 °C. The storage capacity of water and oil per gram of extracted pectin was 3.86 and 2.13 gr, respectively. Conclusion: The application of pectin extracted from pomegranate peel by microwave method has a good efficiency and due to its good functional properties can pave the way for its use in some food formulations. Manuscript profile -
Open Access Article
9 - The Effect of Enzyme-Based Improver on the Rheological Properties and Gluten Quality of Dough Obtained from Flour with Weak Gluten Index Bread
M. Sarparast B. Ghiassi TarziIssue 4 , Vol. 17 , Autumn 2020Introduction: In recent years, the quality of Iranian bread has been drastically reduced. One of the reasons is the poor quality of gluten that has been produced from domestic wheat flour, which should be improved by special methods. Materials and Methods: In this resea MoreIntroduction: In recent years, the quality of Iranian bread has been drastically reduced. One of the reasons is the poor quality of gluten that has been produced from domestic wheat flour, which should be improved by special methods. Materials and Methods: In this research, combination of three enzymes consisting of transglutaminase, glucose oxidase and phospholipase was used. In order to select the best combination of these three enzymes, Response Surface Methodology (RSM) optimal design was applied. The rheological properties of the dough were measured by Mixolab. The gluten index response was evaluated by centrifuging wet gluten for all the samples examined. Results: The results indicated that by increasing glucose oxidase and phospholipase enzymes simultaneously, the dough development time (C1) had a significant increase (p < 0.01), which indicates the synergistic effect of these two enzymes on C1 of the samples. Also, by increasing the level of transglutaminase enzyme, the dough development time, required torque for breaking the protein network (C2) and water absorption had a significant increase (p < 0.05( which indicates the positive effect of this enzyme on the improvement of rheological properties of the dough. Gluten index also had a significant increase with the increase of the(p < 0.01) and glucose oxidase concentrations (p < 0.05) that indicates the conversion of soft gluten with a high elasticity to tight gluten with desirable elasticity. Conclusion: It is therefore concluded that the optimum concentrations of the enzymes were 30 ppm for transglutaminase, 15 ppm for glucose oxidase, and 13.16 ppm for phospholipase. Manuscript profile -
Open Access Article
10 - Optimizing the conditions of frying chicken fillets using hot air by the response surface method
F. Keshavarzian H. Mirzaei M. Soltani firoz َA. Sadeghi Mahoonak M. Khan Ali H. Tashe Shams AbadiIssue 1 , Vol. 21 , Winter 2024Introduction: Chicken meat is one of the important and healthy sources of protein in the diet. Therefore, due to its high consumption, its preparation and cooking methods should be taken into consideration. Frying process is one of the most common operations in the food MoreIntroduction: Chicken meat is one of the important and healthy sources of protein in the diet. Therefore, due to its high consumption, its preparation and cooking methods should be taken into consideration. Frying process is one of the most common operations in the food industry. In this method efforts have been made to obtain products with low oil content. Hot air frying is a new method of frying in which products are processed through direct contact with hot air and oil droplets in the frying chamber.Materials and Methods: In this research, a hot air fryer was used to process chicken fillets. The response surface method was employed to model and obtain the optimal conditions of the hot air frying process. The effect of process parameters (temperature of 160,180,200 degrees Celsius, time of 10, 20 and 30 minutes and air flow speed of 1.5, 2.5 and 3.5 m/s) on the characteristics of the final product (Moisture content, fat content, evaluation of color parameters, crispness and sensory evaluation) were evaluated in order to achieve the optimal conditions of the process.Results: The results showed that the moisture content, crisp texture of the product and changes in the color of the product are affected by the temperature and duration of the process and increase with the increase of the parameters. The variables of air flow speed, temperature and process time have a significant effect on the fat content in fried chicken fillets (P≤0.05) and show an increasing trend.Conclusion: Based on the results of the tests, the optimal conditions for frying with hot air temperature of 200 degrees Celsius, air blower speed of 1.50 meters per second and time of 22.87 minutes were determined. Manuscript profile
