Javad Keramat Articles List

List of Articles Javad Keramat

Open Access Article
- Abstract Page
- Full-Text
1 - Characterization of Edible Film prepared with HPMC Containing Sage Essential Oil
Reza Ghadermazi Javad Keramat seyyed AmirHossein Goli

Introduction: In recent years, edible films and coatings have received much attention in food packaging. These packaging’s displays suitable film-formation properties such as their biodegradable and carrier of food additive such as antioxidant, antimicrobial, colo More

Introduction: In recent years, edible films and coatings have received much attention in food packaging. These packaging’s displays suitable film-formation properties such as their biodegradable and carrier of food additive such as antioxidant, antimicrobial, color and nutrients. Materials and Methods: The antioxidant activity (AA) of sage essential oil (EO) in various in vitro model systems was investigated. Physical and AA of Hydroxypropylmethylcellulose (HPMC) film with sage essential oil were also evaluated. Results: In order to determine the AA of sag essential oil with DPPH radical scavenging, β-carotene/linoleic acid bleaching and reducing power assays, IC50 values were 907.7, 454.2 and 1362.42 µg/ml respectively and sag essential oil showed lower AA as compared to BHT. Addition of essential oil to film led to 1.5 times decrease in water vapor (WVP) and 1.7 times decrease in oxygen permeability (OP). Films with essential oil have a lower transparency as compared to films without essential oil as lightness reduced from 95.47 to 90.3. The addition of essential oil resulted in a significantly decrease in tensile strength (3 times) and elastic modulus (2.1 times) but elongation percentage haven’t significant difference (P>0.05) with films without essential oil. Film with sage essential oil showed good protective effects against soyabean oil oxidation as peroxide value of the samples without HPMC film coating, packed by film and film with sag essential oil was 92.7, 85.9 and 66.3 meq O2/kg oil respectively. Conclusion: The WVP and OP of HPMC edible film were improved by the addition of sage essential oil. Also, combination of essential oils into HPMC film is a suitable method for reducing of lipid oxidation. Manuscript profile
Open Access Article
- Abstract Page
- Full-Text
2 - Evaluation of the Antioxidant Activity of the Essential Oil of Satureja hortensis on the Stability of Colza and Anchovy Oil
B. Amini J. Keramat M. hojatolislami M. Jahadi K. Mohmodian

Introduction: The consumers demand foods with high nutritional value that are free from chemical preservatives.This has led to numerous efforts to find natural antioxidants from herbal resources. Savory essence is a colorless to pale yellow liquid that contains phenolic More

Introduction: The consumers demand foods with high nutritional value that are free from chemical preservatives.This has led to numerous efforts to find natural antioxidants from herbal resources. Savory essence is a colorless to pale yellow liquid that contains phenolic compounds such as carvacrol, P-cymen and thymol that exhibit anti-oxidative and antimicrobial activities. The aim of this study is to quantify the phenolic compounds present in the essential oil of Satureja hortensis as a source of natural antioxidant and to examine its stabilising effect on colza and anchovy oils. Materials and Methods: The aerial parts of plant was collected, dried and  the essential oils was extracted and analysed by GC/MS. Total content of phenolic compounds of  the essential oils was determined by Folin-Ciocalteu method. The extracted essential oil was added to canola and anchovy oils at the concentrations of 0.05, 0.1, 0.2 and 0.3% and the antioxidant activities were measured and compared to the control and sample containing BHA. Peroxide value and tiobarbitoric acid value and induction period measurements by Rancimate were used as means to evaluate the antioxidant activities. Results: Carvacrol, gamma-terpinene, alpha-terpinene and p-cymene were determined as the predominant compounds in the extracted essential oil. The total concentration of the phenolic compounds in the extracted oil was 0.739±0.27 mg/ml as Gallic Acid Equivalent .The added essential oil at the concentration of 0.3% exhibited the highest antioxidant activity in canola and anchovy oils. Conclusion: This study has indicated that the application of the natural essential oilsto suitable substances such as canola or anchovy oils in order to improve the stability of the oils and also to replace the synthetic antioxidants is desirable and preferred. Manuscript profile
Open Access Article
- Abstract Page
- Full-Text
3 - Investigation of the Effect of Hemicellulase in Heat Reflux and Ultrasound Extraction Methods on Extraction Efficiency of Glycyrrhizic Acid of Licorice Root
E. Giahi J. Keramat M. Jahadi

Introduction: Enzyme assisted extraction methods have been recently reported for the extraction of bioactive compounds. The aim of this research is to investigate the effect of hemicellulase enzyme on the extraction efficiency of the extract and the extraction of glycyr More

Introduction: Enzyme assisted extraction methods have been recently reported for the extraction of bioactive compounds. The aim of this research is to investigate the effect of hemicellulase enzyme on the extraction efficiency of the extract and the extraction of glycyrrhizic acid from licorice root through reflux and ultrasound extraction methods. Materials and Methods: After the preparation of licorice root, the enzymatic pretreatment was performed by hemicellulase enzyme at different concentrations (0.2, 1, 2, 3 %) for 1 hour in waterbath at 45°C. The extracts were obtained by both reflux and ultrasound methods (20 minutes at 35°C with 40 khz frequency), followed by centrifugation, concentration and drying in an oven. The extraction efficiency of the extract was calculated and the amount of glycyrrhizic acid was measured by HPLC method. Results: The extraction efficiency of the extract was increased significantly as the hemicellulase enzyme concentration  was increased, therefore the extract from the enzymatically pretreated licorice root with hemicellulase enzyme in both extraction methods at the concentration of 3% led to the maximum extraction efficiency and there were significant differences between the control and the enzymatically pretreated samples (p<0.05). Conclusion: Enzymatic pretreatment of the licorice root with hemicellulase enzyme in both reflux and ultrasound extraction methods is an effective method to increase the extraction efficiency of glycyrrhizic acid from licorice root. The enzyme with the capability of cell wall breakage of plant tissue facilitates the release of the intracellular materials. Manuscript profile
Open Access Article
- Abstract Page
- Full-Text
4 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream
Z. Malekpour M. Hojatoleslami H. Molavi J. Keramat

Introduction: Starch might be regarded as a polysaccharide consumed considerably. Starches as a food ingredient has important roles in the texture of food. Starch is used in food industry as thickening, stabilizing and gelling agent but some limitations such as low shea More

Introduction: Starch might be regarded as a polysaccharide consumed considerably. Starches as a food ingredient has important roles in the texture of food. Starch is used in food industry as thickening, stabilizing and gelling agent but some limitations such as low shear stress resistance, thermal decomposition, high tendency towards retrogradation and high syneresis might limit its application. The modification of starch can alter its physical and chemical properties and improves its functional characteristics Materials and Methods: In this work, starch isolated from barley grains, the variety Bahman was cultivated in Lordegan area of Chaharmahal and Bakhtiyari province and acetylated with acetic anhydride (%6 w/w) at two different times of 10 minutes and 5 hours followed by the evaluation of physicochemical properties concerned with syneresis, swelling power, thermal properties, viscosity and morphological characteristics. Results: The results showed that acetylated starches had higher swelling power. There was not a significant difference between the starch acetylated at 10 min and the control but this difference was considerable with the acetylated starch at 5 hours and the control (p˂5%). Decreases in syneresis and gelatinization temperature and increase in viscosity were significant as compared to the native barley starch. These modifications altered the size of the starch granules. Conclusion: According to the results, modification of barley starch can improve some of its functional characteristics. Manuscript profile

Current Issue

Published Issues

Menu

Browse

List of Articles Javad Keramat