Journal of Food Technology and Nutrition: 71 (3)

Open Access Article

1 - Evaluation of Some Functional Properties of Extracted Pectin from Pomegranate Peel by Microwave Method
B. Akbari-Adergani P. Zivari Shayesteh R. Pourahmad

Introduction: 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 More

Introduction: 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

2 - The Effect of Heat and Freeze-thaw Pretreatment on the Alcalase Enzymatic Hydrolysis of Lentil Protein and Production of Antioxidant Peptides
P. Ghasemi M. Mirzaei S. Mirdamadi

Introduction: The biological activity of protein hydrolysis products is affected by the enzyme type, protein type and enzymatic hydrolysis conditions including temperature, time and enzyme/substrate ratio and pre-treatment process.The protein pretreatment process can ca More

Introduction: The biological activity of protein hydrolysis products is affected by the enzyme type, protein type and enzymatic hydrolysis conditions including temperature, time and enzyme/substrate ratio and pre-treatment process.The protein pretreatment process can cause improving the enzymatic hydrolysis and production of antioxidant peptides by affecting the spatial structure of the protein and increasing the enzyme access to the peptide bounds. Materials and Methods: In this study, The protein extracted from lentils was first subjected to heat pretreatment (65,75, 85°C, for 15 min) and freeze-thaw (3 freezing cycles at -20 °C and thawing at room temperature). It was then exposed to hydrolysis for 3 hr by alcalase (with an E/S of 90 AU / kg protein, 55°C). Over time, the progress of enzymatic hydrolysis and antioxidant activity were investigated by O-phthaldialdehyde (OPA) assay and DPPH and ABTS radical scavenging methods and compared with the control sample (without pretreatment). Results: Pre-treatment at 75°C causes the highest value of free amino groups .The maximum DPPH (63.57%) and ABTS (36.24%) radical scavenging activity were observed respectively, for samples pre-treated at 65°C and by freeze-thaw process. Conclusion: Heat pretreatment and freezing-thawing before enzymatic hydrolysis have a positive effect on the development of enzymatic hydrolysis and production of antioxidant peptides. Based on the results of this study, the process of heat treatment of lentil protein at 65°C or freezing-thawing and enzymatic hydrolysis by enzyme alcalase was identified as an effective method in the production of lentil protein hydrolysis for use in the formulation of functional foods. Manuscript profile

Open Access Article

3 - The Effect of Ozone Gas on Reducing of Aflatoxin B1 in Bulgur of Dent Corn (Zea mays var. indentata)
N. Farhadieh O. Eyvazzadeh B. Ghiassi Tarzi

Introduction: Aflatoxins are the secondary toxic metabolites of some fungi. Aflatoxins, especially aflatoxin B1, are highly toxic and may cause serious risks to human and animal health. In this study, the effects of ozonation processes on aflatoxin content of corn bulgu More

Introduction: Aflatoxins are the secondary toxic metabolites of some fungi. Aflatoxins, especially aflatoxin B1, are highly toxic and may cause serious risks to human and animal health. In this study, the effects of ozonation processes on aflatoxin content of corn bulgur were investigated. Materials and Methods: In this investigation, corn bulgur was inoculated with Aspergillus flavus (2 × 107 CFU/ ml), was subjected to ozonation process at the concentrations of 7 and 9 mg/ L for 120 and 180 minutes. The effect of ozonation process on aflatoxins B1 values was investigated. HPLC apparatus was employed as a mean to determines aflatoxin qualitatively and quantity. Results: The results showed that the ozonation process reduced aflatoxins B1, and in all treatments (except control) was lower than the permissible limit defined by the national standard of Iran (5 ppb). Decrease of aflatoxin was influenced by the concentration and time of exposure to ozone, and the lowest level of aflatoxin B1 observed in ozonated corn bulgur at the concentration of 9 mg/ L for 180 minutes (p < 0.05). In relation to other aflatoxins (B2, G1 and G2), ozonation reduced the concentration significantly quall the highest concentration was detected in control (P <0.05). Overall, although other aflatoxins were affected by ozone, their depletion was modest, and this effect did not follow a regular pattern. Conclusion: According to the results, ozonation an effective, fast, and safe method to reduce aflatoxin B1 in corn bulgur. Manuscript profile

Open Access Article

4 - Investigation on the Effect of Arabic Gum Concentration and Spray Dryer Temperature on the Physicochemical Properties of Aloe Vera Powder
M. Nouhi Sh. Shabani F. Zamani-Hargalani

Introduction: Aloe vera is used industrially for various purposes where it is employed in many food products including beverages, milk, etc. One factor that makes aloe vera gel difficult to store and transfer is its high moisture content. This might be handled by the ap More

Introduction: Aloe vera is used industrially for various purposes where it is employed in many food products including beverages, milk, etc. One factor that makes aloe vera gel difficult to store and transfer is its high moisture content. This might be handled by the application of methods such as drying and dehydration. The application of spray drier to produce high Quality powder is a suitable method. The product obtained from this process contains smaller particles with a better particle size distribution, appearance, texture, drop characteristics, compressibility, mass density, dispersibility, and solubility index. Materials and Methods: In this research, the drying of Aloe Vera gel was studied using a spray dryer in four different temperatures of 135,145,155 and 175°C and different Arabic gum concentration of %0, %1.5 and %3. Among the 12 produced samples, the two samples dried at 145 and 175 degrees Celsius and gum concentration of %1.5 with desirable conditions in terms of humidity, solubility and efficiency were studied for comparative tests such as pH, moisture, antioxidants capacity, level of aloin, size and shape evaluation by an electron microscope, particle color and size using the available samples on the market by applying one-way ANOVA test and Duncan's Multiple Range Test with a confidence level of %95. Results: The samples with higher input temperature and less process time contained more antioxidant capacity and aloin, with less quality degradation and have shown better qualitative results. Conclusion: The sample dried at the temperature of 175°C and gum concentration of %1.5 was selected as the preferred sample in terms of the parameters used for this research. Manuscript profile

Open Access Article

5 - Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin- Evaluation of the Product
F. Yazdani Z. Raftani Amiri H. Shahiri Tabarestani

Introduction: The aim of this study was to produce low-calorie jelly using sour tea as a natural coloring agent, gelatin extracted from chicken skin with stevia as sweetener. Materials and Methods: Chicken skin gelatin was extracted by using alkaline-acid pre-treatment More

Introduction: The aim of this study was to produce low-calorie jelly using sour tea as a natural coloring agent, gelatin extracted from chicken skin with stevia as sweetener. Materials and Methods: Chicken skin gelatin was extracted by using alkaline-acid pre-treatment with 1 N of NaOH and 0.05 N hydrochloric acid. Gelatin was used at the concentrations of one and two percent (wt.%), Stevia with 0 to 100% replacement rates with sugar and sour tea at 20 wt.% for 100 g of jelly and 48 hours after gel production, pH measurement, Brix, moisture content, acidity, water activity, tissue stiffness, color, sensory analysis and microbial tests were performed. Experiments were conducted in a completely randomized design based on factorial experiment using SPSS software and compared with Duncan's multiple range test at 5% probability level. Results: The results showed that by increasing gelatin concentration and the level of sucrose replacement with stevia did not have a significant effect on pH. By increasing the concentration of gelatin, texture hardness and L*, significantly increased and moisture decreased (p < 0.05), whereas the parameters of brix, water activity, a* and b* of samples were not significantly different (p> 0.05). By increasing the levels of sucrose replacement with stevia and decrease of solids content the moisture, water activity and L *, a *, b * factors were significantly increased and the brix of the samples decreased. Conclusion: Sensory and physicochemical properties of sour jelly samples showed that using chicken skin gelatin and stevia as sweetener could be a good alternative to low-calorie jelly formulation by preserving physical, chemical and sensory properties. Due to medicinal properties, sour tea provides beneficial contribution to sour jelly product Manuscript profile

Open Access Article

6 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
M. Tahery T. Mostaghim

Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due More

Introduction: Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Materials and Methods: Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. Results: The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Conclusion: Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment. Manuscript profile

Open Access Article

7 - Evaluation of Nutritional Value and Shelf Life of Marigold with the Application of Spermidine, Citric acid and Proline
S. Soroori E. Danaee Kh. Hemmati A.R. Ladan Moghadam

  Introduction: Edible flowers contain a variety of vitamins, carbohydrates and proteins and play an important role in the antioxidant activity and control of diseases. Marigold is also known as one of the most common edible flowers. The aim of this study was to in More

  Introduction: Edible flowers contain a variety of vitamins, carbohydrates and proteins and play an important role in the antioxidant activity and control of diseases. Marigold is also known as one of the most common edible flowers. The aim of this study was to investigate the improvement of nutritional value of Marigold flowers by spraying with spermidine, citric acid and proline. Materials and Methods: This research was carried out in a completely randomized design with 14 treatments including two levels of spermidine, citric acid, proline (0, 50 and 100 mg/L) and postharvest shelf life (Start experiment, 5 and 10 days) in 3 replications. Each replication consists of 10 flowers. Foliar application was performed in three stages of six visible leaves, complete tillering and first bud emergence. The samples were stored at 4°C for post-harvest shelf life. Characteristics including biochemical and nutritional values were evaluated. Results: The results showed that, at the 10th day after harvest, the highest fresh and dry weight of flower, carotenoid, phenol, carbohydrate were detected in proline 100 mg/L sample, while the highest vitamin C, total antioxidant and postharvest life were observed in citric acid 100 mg/L sample and the highest flavonoid was determined in spermidine 100 mg/L sample and the highest protein was detected in proline 50 mg/L sample. All treatments showed significant differences at 1% and 5% level of control. Conclusion: All treatments had significant effect on the measured variables, but the best improved characteristics were obtained at the concentration of 100 mg/L proline, citric acid and spermidine. The highest longevity was in citric acid 100 mg/L with 9.7 days and the lowest in control with 5.3 days. Manuscript profile

Open Access Article

8 - Evaluation of Anti-Fungal Activity of Boswellia Gum Coating and Its Effect on the Shelf Life of Fresh Hazelnut
M. Smaeil Nasrabadi S. Golghin E. Azadfar H. Nori Topkanlo

Introduction: Hazelnuts are rich in fat, protein, minerals and vitamins. If the conditions are unfavorable during storage, mold and aflatoxin production, moisture absorption and oxidative reactions will reduce the quality of the product. The aim of this study was to inv More

Introduction: Hazelnuts are rich in fat, protein, minerals and vitamins. If the conditions are unfavorable during storage, mold and aflatoxin production, moisture absorption and oxidative reactions will reduce the quality of the product. The aim of this study was to investigate the effects of hazelnut kernel coating with Boswellia gum on reducing these reactions. Materials and Methods: Boswellia gum was used in different concentrations of zero, 0.5, 1, 1.5 and 2% to cover hazelnut kernels. Hazelnuts kernels were submerged in the prepared coating solutions for 30 seconds and then dried. The effect of oral coating of Boswellia gum on moisture absorption, oil oxidation and fungal growth of samples was studied during five months of storage. Results: The results showed that Boswellia gum significantly (p <0.05) reduced moisture absorption, fungi growth and percentage of Aspergillus mold development as compared to the control sample during storage. The gum also Boswellia significantly reduced peroxide and thiobarbituric acid indices compared to the control sample during storage. Conclusion: The results indicated that for Boswellia edible gum might be employed as a natural preservative hazelnut coating. Manuscript profile

Open Access Article

9 - Studying of the Antioxidant and Antimicrobial Effects of Sodium Ascorbate, Sodium Acetate and Sodium Citrate on the Shelf Life of Packaged Minced Veal Meat
S. Tehraninejad A. Sharifan S. Ayoughi Poor Tafti

Introduction: Meat product are susceptible to spoilage during cold shortage due to microbial activities and fat oxidation. In this study, the application of sodium ascorbate, sodium acetate and sodium citrate as antioxidant and antimicrobial agents in packaged minced ve More

Introduction: Meat product are susceptible to spoilage during cold shortage due to microbial activities and fat oxidation. In this study, the application of sodium ascorbate, sodium acetate and sodium citrate as antioxidant and antimicrobial agents in packaged minced veal meat was investigated and evaluated. Materials and Methods: In order to carry out this research work, meat samples were minced and immersed in sterile solutions of sodium ascorbate, sodium citrate and sodium acetate at different concentrations for 10 minutes. The samples were packed in poly ethylene containers with stretch PVC coating and kept in 4 and -18°C  for 0, 7 and 14 days. then Microbial (Aerobic mesophilic bacteria, Coliform, E. Coli, Staphylococcus aureus, Yeast and Mold count) evaluations and chemical analysis (TBA, Myoglobin concentration) and determination of color changes were carried out on the sample. Results: The results of this study showed that during 14-day review period at -18 ° C, there were significant changes in physico-chemical and microbial characteristics, therefor TBA values, pH, myoglobin concentration, color changes among the treatments, containing sodium acetate 1%, sodium citrate 0.5%, sodium ascorbate 0.5%), it was at lowest level while, in the control sample were at the highest level during storage. The use of these compounds at -18 ° C has also a significant effect on inhibiting the growth of microorganisms. Conclusion: The Addition of sodium acetate (1%), sodium citrate (0.5%) and sodium ascorbate (0.5%) are recommended in order to increase the shelf life of minced veal meat. Manuscript profile

Open Access Article

10 - Effect of Using Hydroxy Propyl Methyl Cellulose With Extract of Royal Oil (Lepidium sativum) in Reducing Oil Absorption and Quality of Fried Common Carp Fish Fillet (Cyprinus carpio(
Z. Latifi z. Ghafuri Sh. Manochehri S. Khaki Arani M. Daneshniya L. Roozbeh Nasiraie S. Jafarian

Introduction: In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose More

Introduction: In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied. Materials and Methods: Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with  Lepidium sativum extract of  1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of  2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated. Results: The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5. Conclusion: The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish. Manuscript profile

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