seyed ebrahim hosseini Articles List

List of Articles seyed ebrahim hosseini

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1 - Antioxidant and Antimicrobial Effect of Encapsulated Grape Extract in Nanochitosan-TPP on Shelf life of Surimi (Clupeonella cultriventris) in 4º ± 1 C
S. Soleymanfallah Zh. Khoshkhoo S.E. Hosseini M. H. Azizi
10.30495/jftn.2023.73183.11252

Introduction: In this study, the effect of an aqueous extract of grape microencapsulated in chitosan nanoparticles (0.5 / 1) was used to evaluate the shelf life of surimi prepared from Kilka fish by ionic gelation method.Materials and Methods: Grape was extracted aqueou More

Introduction: In this study, the effect of an aqueous extract of grape microencapsulated in chitosan nanoparticles (0.5 / 1) was used to evaluate the shelf life of surimi prepared from Kilka fish by ionic gelation method.Materials and Methods: Grape was extracted aqueously, and total phenol content was detected by spectrophotometry and phenolic acids of the extract by HPLC method.  Physical properties of nanoparticles including particle size, zeta potentia and PDI were determined with zeta-sizer, and microencapsulation efficiency was determined by spectrophotometer and loading capacity of nanoparticles by HPLC method. Antioxidant activity of free extract and chitosan nanoparticles with / without extract (by DPPH test) was determined.  The total count was determined by cryophilic, mesophilic, pseudomonas, mold, and yeast and inhibition capacity (MIC, MBC and IZ) of selected Gram positive and Gram negative bacteria and mold and yeast in different treatments days (0 , 1 , 3 , 6  and 9 ) at refrigeration temperature.Results: The data showed that the produced nanoparticles were in a favorable condition (particle size, zeta potential and PDI: 177.5 nm, +32.95 mV and 0.385 and the efficiency of microencapsulation and loading of nanoparticles were 48.95 and 6.19 percent, respectively). The phenolic content of the extract was 2896 ±18 mg/g and the extract in the loaded state showed a higher percentage of antioxidant activity (42.1%). Growth inhibition in microorganisms (gram positive and negative) is also increased and the overall amounts of bacteria and mold and yeast decreased, and the total values of cryophilic bacteria (6.35 ± 0.29 CFU/g), mesophilic bacteria (6.18 ± 0.27 CFU/g), Pseudomonas (5.41 ± 0.14 CFU/g), and mold and yeast (2.45 ± 0.26 CFU/ /g) in the last day of experiment, showed a significant decrease in the growth of microorganisms.   Conclusion: According to the results, the use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay microbial decay and increase the product resistance to free radicals and thus increase the shelf life of the product during the storage period in the refrigerator. Manuscript profile
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2 - Evaluation of Citron Peel (Citrus medica L.) Extract and Essential Oil on the Stability of Sunflower Oil
S. Okhli H. Mirzaei S.E. Hoseini
10.30495/jftn.2022.19308

Introduction: Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to retard or prevent oxidation of foods, especially oil-based or fat-based varieties, has today received considerable attention.Materials and Methods More

Introduction: Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to retard or prevent oxidation of foods, especially oil-based or fat-based varieties, has today received considerable attention.Materials and Methods: Inorder to extract the essential oil, water distillation method was applied and the extract of citron peel was obtained by ultrasound and maceration methods by using ethanol, methanol and water as solvents. Total phenolic compounds of the extracts and their antioxidant activities were measured. The chemical compounds in the extract and essential oil were identified by gas chromatography. Finally, the antioxidant effect on the stability of sunflower oil was investigated. The stability of oil to oxidation during storage for 5 days at 65 ° C was assessed using peroxide, anisidine, thiobarbituric acid, Tutox values and oxidative stability index.Results: The most amounts of phenolic compounds and antioxidant activity was absorved in ultrasonic-assisted ethanolic extract at 30 min. The extract concentration at 800 ppm was more effective to radical scavenging than the other concentrations. The major compounds of citron peel extract were nomilin and hesperidin. The results showed that the peroxide, anisidine, and totox value had an increasing trend over time. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI.Conclusion: The results of this study demonstrate the beneficial effects of the essential oil and extract from citron peel on sunflower oil stability and its superiority over synthetic antioxidants. Manuscript profile
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3 - Optimization of Enzymatic Protein Extraction Conditions and Identification of Microalgae Proteins
M.S. Amiri S.E. Hoseini B. Khayambashi G.H. Asadi

Introduction: The aim of this research work is to optimize the extraction conditions of Scenedesmus Obliquus algae protein by enzymatic and alkaline methods using response surface technique and to investigate the extracted protein’s functional properties. Material More

Introduction: The aim of this research work is to optimize the extraction conditions of Scenedesmus Obliquus algae protein by enzymatic and alkaline methods using response surface technique and to investigate the extracted protein’s functional properties. Materials and Methods: Optimization of enzymatic protein extraction using Minitab software with central composite response surface methodolog was designed for enzyme to substrate ratio factors and enzyme’s effective time (cellulose enzymes and multi-enzymes under optimum pH conditions) followed by optimization of the best treatment for the maximum extraction efficiency in the shortest time and finally the extracted proteins were identified by electrophoresis. Results: The results showed that, the higher the enzyme concentration, the higher the extraction rate and the protein extraction efficiency, therefore with an increase in the concentration from 4 to 6 μl/ml, the efficiency of the extraction is increased from 15.28 to 27.87 percent using multienzyme, and it increased from 16.88 to 21.42 percent using cellulase. The optimum conditions calculated at the highest concentration and lowest response time were 4 μg / ml for 2.34 hours. The results obtained from the chemical extraction of samples indicated that, the extraction efficiency was calculated as 19.13 percent. The results of electrophoresis analysis showed that the proteins extracted from this microalga contained 8 protein bands with molecular weight ranging from 20 to 110 kDa. Conclusion: Enzymatic extraction of proteins indicated a better yield as compared to chemical extraction and also considering the economical aspects this method of extraction is suggested. Manuscript profile
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4 - The Effect of Replacing Chicken Paste with Gelatin Chicken Feet on Physicochemical and Sensory Properties of Hot Dog Chicken Sausage
M. Milani A.R. Rahman S.E. Hoseini
10.30495/jftn.2022.19313

Introduction: Gelatin is one of the most important biopolymers that is widely used in food and pharmaceutical industries. High demand for halal food has increased the need for gelatin in the food industry. Gelatin is one of the few proteins suitable for industrial produ More

Introduction: Gelatin is one of the most important biopolymers that is widely used in food and pharmaceutical industries. High demand for halal food has increased the need for gelatin in the food industry. Gelatin is one of the few proteins suitable for industrial production using by-products of meat factories.Materials and Methods: Gelatin was extracted from chicken feet and subjected to physicochemical tests (moisture, ash, protein, fat, pH and extraction efficiency). It was substituted in chicken hot dog sausage formulation at five levels of 0, 25, 50, 75 and 100% instead of chicken paste. Physicochemical and sensory properties of sausages containing gelatin chicken feet were investigated with a control sample during 45 days of storage. Five samples of hot dog sausages were prepared in three replications and the average quantitative and qualitative characteristics were compared using Duncan test at a significant level of five percent (p<0.05) using SPSS software version 21.Results: Gelatin from chicken feet was extracted by acidic method and the results showed the amount of ash; 2.45%, moisture; 6.5%, protein; 82.39%, fat; zero%, pH before and after drying 3.2 and 6.5 respectively and extraction efficiency (based on fresh weight) was 5.43%. The results showed that by adding gelatin chicken feet instead of a part of chicken paste in hot dog sausage, the amount of ash and protein increased (p≥0.05) and the amount of fat decreased significantly (p<0.05). By increasing gelatin chicken feet in chicken hot dog sausage, pH, humidity and cooking loss and sensory (taste, color, texture and overall acceptance) decreased significantly (p≥0.05). During the storage period, by increasing storage time from the day of production to the 45th day, the pH increased significantly (p≥0.05), the amount of moisture, cooking loss and sensory properties (taste, color, texture and overall acceptance) decreased (p≥0.05) in all treatments. On the 45th day, maintenance of texture properties (hardness, gumminess, chewiness) decreased (p<0.05) while the reduction of cohesiveness and elasticity was not significant.Conclusion: According to the results concluded the treatment containing 25% gelatin from chicken feet was the superior. Manuscript profile

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List of Articles seyed ebrahim hosseini