List of articles (by subject) Microbiology
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Open Access Article
1 - Registration and Identification of Toxic S. aureus genes Isolated from Tilapia Fish Using Multiplex PCR Technique
N. Niakhalili H. Ahari B. Nowruzi Introduction: Aquatic animal products are considered very important food items in the food basket regarding their high calorie, protein, and omega-3 unsaturated fat. Many aquatic animals, including fish, may always be infected with pathogenic microorganisms at var More Introduction: Aquatic animal products are considered very important food items in the food basket regarding their high calorie, protein, and omega-3 unsaturated fat. Many aquatic animals, including fish, may always be infected with pathogenic microorganisms at various stages, from hunting to purchasing. Eventually, these factors would cause severe poisoning in humans. The present study investigates the registration and identification of Staphylococcus aureus’s toxic genes isolated from tilapia using the Multiplex PCR technique.Materials and Methods: The sample size included 42 subjects (21 fresh fish samples and 21 frozen fish samples). First, after preparing the samples, Staphylococcus aureus was isolated and examined as surface culture in Baird-Parker medium. Next, a Coagulase test was performed, and the enterotoxin gene was identified by DNA extraction. Finally, gene sequencing was carried out automatically and systematically.Results: The results suggested that 92.9% of the total samples (21 fresh tilapia and 18 frozen fish) had no Staphylococcus aureus, and 7.1% of the samples were infected with Staphylococcus aureus. The coagulase test results also suggested that all three frozen fish samples were coagulase positive. Examining enterotoxin-producing genes (SEA, SEB, SEC, SED, SEE, and SEG) among three frozen samples infected with Staphylococcus bacteria revealed SEA enterotoxin gene only in one frozen sample. Conclusion: The results showed that due to the low cost and much shorter time required to identify toxic Staphylococcus aureus genes using Multiplex PCR, this method is highly effective in studying the genotypes of Staphylococcus isolates. Therefore, by using this method, one can improve the food health level in the society. Manuscript profile -
Open Access Article
2 - Investigating the Effect of Light Exposure on Growth Kinetic and Natural Pigments Production by Spirulina platensis Using Stirred Photobioreactor
Sajjad Torabi Mahshid Jahadi Nafiseh Ghasemisepro Maryam Araj-ShirvaniIntroduction: Nowadays, Spirulina platensis is one of the most popular microalgae, containing significant amounts of active molecules and a rich source of pigments such as phycocyanin. Materials and Methods: In this study, the effect of exposure period of light emission MoreIntroduction: Nowadays, Spirulina platensis is one of the most popular microalgae, containing significant amounts of active molecules and a rich source of pigments such as phycocyanin. Materials and Methods: In this study, the effect of exposure period of light emission on culture of Spirulina platensis and production of pigments (chlorophyll, phycocyanin, allophycocyanin and carotenoids) at 28 ° C, pH of 9, in submerged culture in a stirred tank photobioreactor was studied. Results: The results showed that increasing the exposure time is a growth stimulant in spirulina and by increasing the exposure time, the concentrations of biomass, chlorophyll, phycocyanin, allofycocyanin and carotenoids are increased significantly (p < 0.05). In the end days of cultivation, cell density increased the effect of surface shading on depth and the penetration of light into the depth of cultivation was reduced that affected the chlorophyll content. The 24-hour exposure period showed the highest concentrations of biomass, phycocyanin, allofycocyanin at 1.46 g/l, 145 and 39.57 mg/l, respectively, while the 16-hour exposure period had the highest concentrations of chlorophyll and carotenoids at 8.62 and 3.55 mg/l, respectively. Conclusion: Generally, using of a 24-hour exposure period increases the production of pigments and biomass. However, the production of chlorophyll and carotenoid pigments decreased at the end of the cultivation period due to the increase in biomass concentration and the reduction of light penetration in the 24-hour light treatment. Manuscript profile -
Open Access Article
3 - The anticancer and antibacterial properties of Zingiber officinale (ginger) extracts on cell viability of Cancer cells(AGS) and some Pathogenic bacteria
Fatemeh Abdollahi Faranak Aali Ali SharifzadehIntroduction: Today Ginger in fresh and dried form is used as a spice around the world.Ginger with a scientific name of Zingiber officinale, is a herbal medicine. It is widely used inthe traditional medicine and utilised as a dietary supplement. The aim of this study is MoreIntroduction: Today Ginger in fresh and dried form is used as a spice around the world.Ginger with a scientific name of Zingiber officinale, is a herbal medicine. It is widely used inthe traditional medicine and utilised as a dietary supplement. The aim of this study is todetermine the antibacterial and anticancer properties and activities of hydroalcoholic extractof ginger.Materials and Methods: The cell lines were grown in RPMI supplemented with 10% FBS,1% penicillin and streptomycin. The cells were allowed to incubate at 37ºC in an atmospherethat contained 5% CO2 and 95% humidity. The extracts were also used with MIC onKlebciella Pneumoniae, E. Coli, Pseudomonas aeroginosa and Staphylococcus aureus. Thestandard MTT assay was performed to estimate cell viability after treatment by Zingiberextracts. We examined cytotoxicity effects of different concentrations the (250, 500, 750,1000, 1250, 1500, 1750, 2000, 1250, 2500, 2750 μg/ml) of Zingiber extracts on AGS celllines were examined.Results: Based on the findings of this Study, these extracts at different concentrations hadinhibitory effect on Klebciella Pneumoniae, E.Coli, and Staphylococcus aureus. Also Theresults of the MTT assay showed that the Zingiber extracts based on time and concentrationhad anticancer activities.Conclusion: Based on our results and findings it might be suggested that ginger extract withoptimum concentrations might be employed in food formulations to inhibit pathogenicbacteria and cancer cell lines. Manuscript profile -
Open Access Article
4 - The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt
Faezeh shirkhan Saeed Mirdamadi mahta mirzaei Behrouz Akbari-adergani Nikoo NasoohiIntroduction: The inclination to manufacture beneficial dairy products has increased in recent years, as consumers pay more attention to food products with adequate sensory qualities and health benefits. Materials and Methods: The current study looked first at the anti- MoreIntroduction: The inclination to manufacture beneficial dairy products has increased in recent years, as consumers pay more attention to food products with adequate sensory qualities and health benefits. Materials and Methods: The current study looked first at the anti-diabetic efficacy of milk fermented by Lactobacillus delbrueckii, and Lactobacillus helveticus strains isolated from traditional yogurt as well as co-culture of two-strain based on the inhibitory activity of alpha-amylase and alpha-glucosidase enzymes for the production of functional fermented milk. Then, added 1% inulin as an appropriate and applied prebiotic to fermented milk resulting from the combination of two strains and evaluated physicochemical, anti-diabetic, anti-oxidant, proteolysis rate, and population of bacteria during 19 days at 4°C.Results: The results indicated that milk fermented with two-strain bacterial intercropping had stronger inhibitory activity on alpha-amylase (45%) and alpha-glucosidase (35%) than single strains of Lactobacillus delbrueckii and Lactobacillus helveticus (p<0.05). The addition of inulin increased the inhibitory activity of alpha-amylase (20%) and alpha-glucosidase (33%) at the end of fermentation, respectively. During storage at 4°C, the composition two bacterial strains and inuline significantly increased the population of bacteria, acidity and viscosity and significantly reduced the pH and proteolysis rate of fermented milk. However, there was a decrease in antioxidant and antidiabetic activities. Conclusion: The results revealed that both bacterial strains in combination with inulin have the capacity to produce functional food. Manuscript profile -
Open Access Article
5 - Synthesis of Nano Phytosomes of Shallot Extract and its Effect on E. Coli Bacteria
H. Al-jazaeri A. EbrahimiIntroduction: Recent researches have indicated that phytochemicals compounds are important as antioxidants and antimicrobials in food. The use of nano carrier-based formulations in controlled release and protection of these compounds is an effective way to maintain thes MoreIntroduction: Recent researches have indicated that phytochemicals compounds are important as antioxidants and antimicrobials in food. The use of nano carrier-based formulations in controlled release and protection of these compounds is an effective way to maintain these properties. In this study, Iranian shallot with the scientific name of Allium stipitatum Regel has been used due to the unique phytochemicals of this plant. This study aimed to prepare and characterize the synthesized nano-phytosomes containing shallot phytochemical compounds and their antimicrobial effects in comparison with shallot extract.Materials and Methods: An aqueous-alcoholic extract of shallot was obtained from dried shallot. The structure of the nano-phytosome was prepared by the thin layer hydroxylation method. The structure of the synthesized nano-phytosomes was examined by SEM microscope and dynamic light scattering DLS. Finally, antimicrobial properties were evaluated on Escherichia coli bacteria. Antibacterial assay was performed using MIC and MBC tests for shallot extract and nano-phytosome samples at successive concentrations of the sample.Results: Structure study of nano-phytosomes indicated the spherical shape and size between 5-10 nm of nano-phytosomes. Dispersion of nano-phytosomes in the colloidal medium was observed in a suitable form and PDI index equal to 0.586. The results of microbial tests showed that the effect of nano-phytosomes on bacteria was significantly greater than the antimicrobial power of nano phytosomes compared to shallot extract on Escherichia coli samples. Conclusion: This study can prove the effect of shallot extract nano-phytosome as an antimicrobial nanobiostructure. Manuscript profile -
Open Access Article
6 - Review of Unsegregated Food Wastes’ Circular Bioeconomy by Insects’ Assistance
Nassim Golestanehzadeh M. HonarvarIntroduction: Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food MoreIntroduction: Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food waste, thus, refusal these orders are accompanied by financial or social penalties.Materials and Methods: The last 5 years literature review on the management of these kind of wastes have been reviewed. Results: There are over 1,900 known species of edible insects. Cockroaches, caterpillars, bees, flies, and ants are the most popular. In this article, the use of these edible insects, which are used in some countries for human consumption, extraction of various sources such as protein or animal feed, has been mentioned and discussed as a solution for the use of these nonseparated food wastes containing plastics, which consequently, could be the aim of creating a green economic cycle for returning to nature and make economic exploitation.Results: Totally, the use of insects as a part of natural life cycles and as food and feed, especially in some developed and developing countries, has become one of the cost-effective and economic solutions to adjust the problem of non-separated food waste.Conclusion: Considering the country's economic and currency conditions, this can be an alternative solution, and these insects can be used as a source of protein for food and feed, or be used for biodiesels or agricultural purposes. Manuscript profile -
Open Access Article
7 - Isolation and Identification of Lactobacillus Acidophilus Probiotic Bacteria from Traditional Tarkhineh Food and Their Ability to Lower Cholesterol and Triglyceride Levels in vitro
P. Afshar K. Amini H. Mohajerani S. Saki Introduction: Isolation and identification of probiotic strains from native foods can lead to finding strains with unique capabilities. The aim of this study was to isolate, identify and evaluate the ability of Lactobacillus acidophilus bacteria isolated from trad More Introduction: Isolation and identification of probiotic strains from native foods can lead to finding strains with unique capabilities. The aim of this study was to isolate, identify and evaluate the ability of Lactobacillus acidophilus bacteria isolated from traditional Tarkhineh food in lowering cholesterol and triglyceride levels in vitro.Materials and Methods: Native strains of Lactobacillus acidophilus were isolated from a local food called Tarkhineh using culture medium and identified based on phenotypic characteristics, standard biochemical tests and 16SrRNA sequencing. In the next step, the strains were examined for probiotic properties such as resistance to acid and bile and sensitivity to antibiotics. Cholesterol and triglyceride lowering activity of isolates in culture medium was also investigated by o-phthaldehyde method.Results: The results showed that 16 strains of Lactobacillus acidophilus were isolated from Tarkhineh samples, among which four strains (S3, S12, S6, S5) showed 30 to 50% resistance, three strains (S7, S4, S10). had 50 to 75% resistance and 2 strains (S11, S1) had 75 to 100% growth in acidic MRS. In addition, strains S7 and S1 showed a growth rate of 0.3 to 0.5% and strains S4, S3, S11 grew at 0.7% bile salt in MRS medium. The highest cholesterol uptake was observed in S11 and S1 strains at 64± 0.23 and 60±0.18 (p<0.01) respectively. Strains S1 and S11 applied 72% ± 0.64 and 61 ± 0.25% triglyceride reduction respectively.Conclusion: The data of this study showed that the native strains of Lactobacillus acidophilus isolated from the local food of Tarkhineh had the potential to absorb and reduce cholesterol and triglycerides of the culture medium. These strains can be studied in laboratory animals as probiotics capable of absorbing and removing fat. Manuscript profile -
Open Access Article
8 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
Marjan Rasouli Babak Ghiassi Tarzi null null null nullIntroduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total pro MoreIntroduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total production cost and also satisfy consumers with specific dietary restrictions or needs.Materials and Methods: In this study, physicochemical and organoleptical properties of shortened cake prepared by substitution of egg with different levels of whey protein concentrate and modified starch in the formulation were evaluated. WPC at levels of 25%,50%,100% and modified starch at levels of 25%,50%,100%, were considered as variable treatments.Results: The results of these experiments showed that Batter Viscosity, Batter Specific volume, Cake hardness, Cake moisture, Cake volume and Cake height, have a meaningful difference as compared to the control sample in all the cases examined (P<0.05). Also pH values of the cake don’t have a meaningful difference as compared to the control sample in all the cases examined (P>0.05). All of sensory properties have a meaningful difference as compared to the control sample in all the cases examined (P<0.05).Conclusion: It was concluded that WPC alone was an appropriate substitution for egg. Although modified starch alone was not an appropriate substitution for egg, the application of modified starch at levels of 25 and 50% along with WPC could be an appropriate substitution for egg while maintaining sensory properties and improving the physicochemical properties of eggless cake.Keywords: cake, modified starch, whey protein concentrate Manuscript profile -
Open Access Article
9 - Use of Potato Waste for Pigments Production by Monascus purpureus in Submerged Cultivation
F. Kamali M. Jahadi E. Khosravi N. GhasemiseproIntroduction: Among the pigment-producing microorganisms, Monascus purpureus is important for controlling diabetes and preventing and reducing fat due to the production of red and orange pigments with therapeutic properties such as anti-cancer, anti-inflammatory. & MoreIntroduction: Among the pigment-producing microorganisms, Monascus purpureus is important for controlling diabetes and preventing and reducing fat due to the production of red and orange pigments with therapeutic properties such as anti-cancer, anti-inflammatory. Materials and Methods: In this study, the effect of replacement of potato starch waste (RPSW) (20-100%), sodium chloride (6-14 g) and thermal stress time of spore suspension (TST) (50-90 seconds) on the growth of M. purpureus and production of red and orange pigments at 30 ° C in submerge culture were studied by the central composite design at 95% confidence level. Results: The results showed that increasing the RPSW by up to 50% significantly reduced red and orange pigments and increased biomass production (p <0.05). On the other hand, increasing the TST of spore suspension to 73 seconds and increasing the amount of sodium chloride at the concentrations above 9 g / l significantly increased the production of biomass and red and orange pigments (p <0.05). At the two optimal point with the RPSW (20.3, 42.5) (%), TDT spore suspension (65, 81)(s) and concentration of sodium chloride (12, 6) (g/l) respectively, the biomass (g / l), red and orange pigments (OD/l) (5.24, 4.55 and 3.5) and (4.55, 4.37 and 5.4), respectively, were obtained.Conclusion: The results of this study showed that since the replacement of potato starch waste increased biomass production but reduced the production of red and orange pigments Monascus purpureus, its amount should be used optimally in culture to achieve the best productivity. Manuscript profile -
Open Access Article
10 - The effect of addition of kombucha drink on physicochemical, Sensory characteristics and Viability of Probiotic Bacteria of fermented milk
A. Shahab Lavasani M. Zandi L. NateghiIntroduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability charac MoreIntroduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.Material and Methods: the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C. Results: Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products. Conclusion: the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others. Manuscript profile -
Open Access Article
11 - Detection and Determination of the Frequency of Listeria monocytogenes in Food samples by Molecular analysis of the hlyA gene
S. Ashrafi N. Bahmani F. KeshavarziIntroduction: Listeriolysin (LLO) is a sulfhydryl-activated hemolysin bound to cholesterol, that is encoded by the hlyA gene of Listeria monocytogenes. The aim of this study was to detect and determine the frequency of Listeria monocytogenes in food samples through mole MoreIntroduction: Listeriolysin (LLO) is a sulfhydryl-activated hemolysin bound to cholesterol, that is encoded by the hlyA gene of Listeria monocytogenes. The aim of this study was to detect and determine the frequency of Listeria monocytogenes in food samples through molecular analysis of the hlyA gene.Materials and Methods: The present study was a descriptive cross-sectional assay conducted from the middle of October 2018 to the end of January of the same year. One hundred sixty-five samples of different types of meat, vegetables, hamburgers and shrimps were examined. Samples were randomly collected from restaurants, delicatessens, prepared food places, and different supermarkets. All samples were analyzed with phenotypic and biochemical tests. The samples suspected of Listeria monocytogenes, after DNA extraction, were evaluated by PCR with specific primers for the hlyA gene. Then the data and results were evaluated with using SPSS v.23 software and Excel software.Results: Phenotypic methods (microbial culture and biochemical investigation) confirmed 18 positive samples for Listeria monocytogenes, of which 10 (6.06%) samples were positive for Listeria monocytogenes by PCR of the hlyA gene. The rate of contamination in pounded kebab was 37.9%, chicken meat 4.4%, local hamburger 16.66% and lettuce 13.33%. Compared to other studies, these findings were more prevalent in some foods (e.g., local hamburger) and less in others (e.g., chicken meat).Conclusion: The use of biochemical methods for determining the frequency of Listeria monocytogenes in food samples in Sanandaj had a high percentage of false positives. Manuscript profile -
Open Access Article
12 - 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 GharekhaniAbstract 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 -
Open Access Article
13 - Investigation of efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk using HPLC analysis
mostafa fakhrabadi Amireghbal khajeh rahimi nakisa sohrabi hagh doost AMIRALI Anvar maryam talaIntroduction: Food contamination with aflatoxin is identified as a challenge for health and economics; therefore, global organizations have determined the minimum contamination of different foods. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy prod MoreIntroduction: Food contamination with aflatoxin is identified as a challenge for health and economics; therefore, global organizations have determined the minimum contamination of different foods. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy products and its removal has remained a challenge. This study aimed to evaluate the effect of anti-aflatoxin of Bifidobacterium bifidum and Saccharomyces cerevisiae in contaminated skim milk.Materials and Methods: In order to carry out this project, skim milk was spiked with three concentrations of AFM1 and treated with two levels of bacteria and fungi concentration, alone or mixed, and incubated at 4 and 37 ˚C for different time points (30, 60, 120 min, and 24h). High-performance liquid chromatography (HPLC) was used to detect the AFM1 in milk.Results: The results showed that the incubation time is a key factor in the removal process of AFM1. Also, the removal of AFM1 was dependent on other factors such as the concentration of microorganisms, incubation temperature, toxin concentration and type of treatment (alone or combination). The ability of these strains to remove AFM1 after 24 hours was shown to be 20-90%. The removal of AFM1 by Saccharomyces cerevisiae (66.8%) as compared to Bifidobacterium bifidum (51.3%), and the combination of probiotics increased their ability to remove the toxins (90%).Conclusion: The results of this study showed that probiotics alone or in combination with each other play an essential role in removing AFM1 from milk. Manuscript profile -
Open Access Article
14 - Isolation, identification and fingerprinting of lactobacillus bacteria in dairy and fermented products of Lorestan province and determination of genetic relationships between them using RAPD-PCR marker
S. Daraie B. Doosty K. Samiei Introduction: Lactic acid bacteria (LAB) are the main and natural components of the microflora of the digestive system. Identification of lactic acid bacteria and their use in the food industry is very important. Material and Methods: In order to isolate natura More Introduction: Lactic acid bacteria (LAB) are the main and natural components of the microflora of the digestive system. Identification of lactic acid bacteria and their use in the food industry is very important. Material and Methods: In order to isolate natural lactic acid bacteria, samples of local yogurt and traditional tarkhineh were collected from different regions of Lorestan province, with respect to suitable geographical distances and different weather conditions. After separating gram-positive and catalase-negative bacteria, 20 lactic acid bacteria were selected and then using specific primers, the 16SrDNA gene was amplified and after alignment and comparison with the NCBI database, the type of bacteria was determined. In order to estimate the genetic diversity between the studied bacteria using the RAPD marker, 4 primers were used. Finally, a phylogenetic tree was made between the studied bacteria. Results: Based on the antibiogram test, it was found that all the studied bacteria were resistant to kanamycin and amikacin antibiotics and sensitive to gentamicin, vancomycin and tetracycline antibiotics. Bacteria isolated from tarkhineh with 97% similarity and bacteria isolated from yogurt with 89% similarity were placed in the same group. Two bacterial strains isolated from yogurt were 94% similar to L.rhamnosus bacteria. In relation to the two bacterial strains isolated from tarkhineh sample, the results showed that these two bacteria were 98% similar to L. pentosus bacteria. Based on the results of grouping by RAPD-PCR marker, the studied bacteria formed 6 groups with a similarity coefficient of 57%, and one genotype alone formed one group. Regarding the geographical distances and the grouping obtained, the bacteria samples isolated from the traditional products of similar geographical areas were placed in close groups. Conclusion: The results generally showed that the use of genetic markers can be very effective in identifying the species and strains of lactic acid bacteria in dairy and fermented products. Manuscript profile -
Open Access Article
15 - Investigating the effect of chia seed gum and ginger nanoemulsion on the microbial and chemical characteristics of rainbow trout during storage
A. MozafariIntroduction: Nowadays, due to consumers' interest in fresh fish over frozen fish, the importance of keeping and supplying fresh fish is increasing day by day. Materials and Methods: In this study, the effect of edible bioactive coating based on chia seed gum and nanoe MoreIntroduction: Nowadays, due to consumers' interest in fresh fish over frozen fish, the importance of keeping and supplying fresh fish is increasing day by day. Materials and Methods: In this study, the effect of edible bioactive coating based on chia seed gum and nanoemulsion of ginger essential oil on the shelf life of rainbow salmon fillet during 12 days of storage in the refrigerator was investigated. In order to carry out this aim, fresh salmon fillets were prepared with four different gelatin solutions with different percentages from 2 to 15% of and then the fillets were stored in a refrigerator. In order to check the performance of this coating, microbial tests consisting of total microbial count, measurement of free fatty acids based on oleic acid, measurement of total volatile bases (TVN) and pH were periodically performed for all samples on days 1, 6, and 12. Results: According to Duncan's test, the results show that in the control sample, the microbial count is significantly (P<0/05) higher than the other samples, and also the microbial count tests show that on the 12th day, as compared to the 6th day and 6th day as compared to 1st day, there were significant increases (P<0/05). The acidity of extracted fat on the 12th day increased significantly (P<0/05) as compared to the first and sixth days. Conclusion: In general, the results of this research indicated that these compounds can be used to increase the shelf life of rainbow salmon. Manuscript profile -
Open Access Article
16 - The Effect of Chitosan Coating Along with Essential Oil (Ferula gummosa Boiss) on the Quality Properties of Chicken Breast
A. Bayati Kalimani Introduction: Using food coatings containing essential oils with antioxidant and antibacterial properties helps to increase the shelf-life of meat products. This study investigated the effect of chitosan coating with different concentrations of Barijah essential o More Introduction: Using food coatings containing essential oils with antioxidant and antibacterial properties helps to increase the shelf-life of meat products. This study investigated the effect of chitosan coating with different concentrations of Barijah essential oil (0.25, 0.5, 1, and 2%) on the quality of chicken breast during 12 days of cold storage.Materials and Methods: First, the antibacterial properties of Barijah essential oil were measured, and then after coating the chicken breasts, the qualitative properties namely color, bacteriological, and general acceptance characteristics were evaluated.Results: The results showed Barijah essence was more effective on Bacillus cereus bacteria than Escherichia coli (p<0.05). Coating the samples significantly improved the moisture and pH characteristics of chicken breast (p<0.05). The coating slowed down lipid oxidation and the formation of volatile nitrogen compounds in treatment (p<0.05). It also caused the tissue stiffness of the samples to be maintained (p<0.05). The color index showed that the use of coatings caused a decrease in the L* and a* values while the b* value increased (p<0.05). Microbial spoilage in the coated samples was significantly reduced as compared to the control sample (p<0.05). Samples containing 2% Barijah essence had better results than other treatments in all tests (p<0.05). The acceptability of the treatment containing 1 and 2% Barig essence was the same and higher than other treatments (p<0.05).Conclusion: The results showed that using chitosan with in essential oil of Barijah as a natural preservative increases the shelf life of meat products. Manuscript profile -
Open Access Article
17 - بررسی بار میکروبی نان های خامه ای عرضه شده در قنادی های شهر تبریز
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18 - بررسی اثر ضدمیکروبی اسانس نعناع فلفلی و مقایسه آن با بنزوات سدیم
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Open Access Article
19 - بررسی تولید روغن میکروبی به وسیله Mortierella alpina
سپیده حسینی مهرداد آذین مهرداد قوامی سید ضیاءالدین حسینی مظهری -
Open Access Article
20 - بررسی تاثیر قطعات پلاستیکی PET و شرایط مختلف نگهداری بر ترکیب اسیدهای چرب و برخی از شاخص های کیفی روغن های متداول در ایران
مریم قراچورلو امین موسوی خانقاه مریم میزانی شهرام شعیبی مرتضی شهرستانی -
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21 - بررسی آلودگی ادویه های مصرفی در تولید مواد غذایی به اسپور مقاوم در برابر حرارت
شاهرخ شعبانی - مهدی زجاجی -
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22 - ارزیابی میزان سلنیوم و تعیین گونه های آن در خانواده شوریده ماهیان و بررسی میزان سمیت آنها
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23 - تأثیر کاربرد تؤام صمغ کتیرای پولکی و کیتوزان بر ویژگی های رئولوژیکی سس مایونز
مریم میزانی ثمر منصوری پور مزدک علیمی صادق مرادی -
Open Access Article
24 - اثر ترکیبات پری بیوتیک بر روی ماستروبیوتیک حاوی لاکتوباسیلوس کازئی
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25 - مقایسه مقاومت حرارتی روغن سرخکردنی و آفتابگردان با کمک روش مؤلفههای اصلی کمومتریس
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Open Access Article
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103 - بررسی امکان استفاده از نایسین و دی استات سدیم به عنوان نگهدارنده های طبیعی در نگهداری سس فرانسوی
نیلو دباغ ابراهیم حسینی شاهرخ شعبانی مزدک علیمی -
Open Access Article
104 - بررسی میزان ضایعات و زائدات در واحدهای تصفیه روغن خام استان تهران
سید ضیاءالدین حسینی مظهری منیر کبریتی بابک غیاثی طرزی عباس گرامی چنگیز اسفندیاری -
Open Access Article
105 - مطالعه تاثیر عصاره مالت بر افزایش رشد باکتری های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس و بیفیدوباکتریوم بیفیدوم
محمد حسین مرحمتی زاده محمد کارمند علیرضا فرخی رضا رفعت جو سارا رضازاده -
Open Access Article
106 - بهینه سازی شرایط تولید ترکیبات پروتئینی با خاصیت ضد میکروبی در سه جدایه پروبیوتیک و اثر آن بر Listeria monocytogenes
عباس اخوان سپهی مهرناز اسماعیل زاده -
Open Access Article
107 - تعیین پروفیل اسیدهای چرب و ترکیبات غذایی موجود در گوشت ماهی شوریده (Otolithes ruber)
هانیه ضیائیان نوربخش -
Open Access Article
108 - لیست مقالات شماره های بهار، تابستان، پاییز و زمستان 1383
لیست مقالات -
Open Access Article
109 - ارزیابی شیمیایی روغن استخراج شده از ارقام مختلف دانه کلزا
مهرداد قوامی شیدا کدیور مریم قراچورلو بابک دلخوش -
Open Access Article
110 - اثر ترتیب تلقیح کشت های میکروبی و درجه حرارت گرمخانه گذاری بر ماست پروبیوتیک حاوی لاکتوباسیلوس کازئی
رضوان پوراحمد نفیسه دهقانی نبی اله نعمتی -
Open Access Article
111 - اثر هموژنیزاسیون با روش فراصوت درظرفیت نگهداری آب ماست
نارملا آصفی پریسا جعفریان -
Open Access Article
112 - مقایسه خواص ضد باکتری و ترکیبات شیمیایی موجود در روغن اسانسی استخراج شده از گیاه L. Mentha piperita بوسیله مایکروویو و روش تقطیر با آب
انوشه شریفان سحر فدائی پرویز آبرومند آذر کامبیز لاریجانی -
Open Access Article
113 - تولید شیر و ماست رژیمی کم سدیم - بررسی ترکیبات و خصوصیات ارگانولپتیک آنها
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Open Access Article
114 - مقایسه روشهای مختلف استخراج اسید گلیسریزیک از پودر عصاره شیرین بیان
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Open Access Article
115 - بررسی میزان شیوع و مقاومت آنتی بیوتیکی لیستریا مونوسیتوژنز در پنیرهای محلی شهرستان مرودشت در سال 1386
محمد کارگر عبدالعظیم قاسمی -
Open Access Article
116 - تاثیر دما، سرعت جابجایی هوا و روش آمادهسازی بر خواص کیفی کشمش حاصله از انگور بیدانه
سفید محمد غلامی پرشکوهی مجید رشیدی ایرج رنجبر سعید عباسی -
Open Access Article
117 - استفاده از دو گونه باکتری لاکتیک به منظور تولید پروتئین تک یاخته از آب ماهی تغلیظ شده کارخانجات پودر ماهی کیلکا
حمیدرضا پردلی رضا صفری سید حسین حسینی -
Open Access Article
118 - بررسی رفتار رئولوژیکی رب گوجه فرنگی از دید گاه مستقل از زمان
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Open Access Article
119 - تاثیر بلانچینگ و خیساندن در محلول های اسمزی بر جذب روغن و ارزیابی حسی چیپس سیب زمینی تولیدی
محسن دلوی امیر دارایی نرجس آقاجانی گولن دانش پور معصومه حسینیان نرگس محمدی -
Open Access Article
120 - تعیین میزان اکریل آمید در انواع چیپس های سیب زمینی تولیدی ایران با روش گاز کروماتوگرافی- طیف سنج جرمی
مجید جمشیدیان بهنوش ماهرانی -
Open Access Article
121 - اثر افزودن فیبر رژیمی سیب زمینی بر ویژگیهای شیمیایی و کیفیت ارگانولپتیکی سوسیس گوشت گاو
مرجان فروغی جواد کرامت مهناز هاشمی روان -
Open Access Article
122 - تاثیر آنزیم ترانس گلوتامیناز بر پایداری امولسیون پروتئین استخراج شده از عضله ماهی فیتوفاگ(Hypophthalmichthys molitrix)
ربابه سقایی علی معتمدزادگان مسعود رضایی -
Open Access Article
123 - تاثیر توام حرارت و لاکتات سدیم در غیرفعال کردن سالمونلا تیفی موریوم در گوشت چرخ کرده
رضا حبیبی پور سمیه بیات -
Open Access Article
124 - تاثیر درجه استخراج آرد و مدت زمان تخمیر برکاهش آسپارژین آزاد در خمیر نان سنگک
محمد حسین عزیزی حبیب واحدی فرزاد کبارفرد محسن برزگر زهره حمیدی اصفهانی منوچهر حامدی -
Open Access Article
125 - بررسی اثر عصاره کومبوچا بر میزان لیپیدهای خون و آنزیم های کبدی درRat نر بالغ نژاد Wistar
پریچهر یغمایی کاظم پریور لیلا کارخانه -
Open Access Article
126 - ارزیابی شیمیایی روغن استخراج شده از بخش گوشتی دو واریته میوه آووکادو کشت شده در شمال ایران
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Open Access Article
127 - اثر کاهش فعالیت آب (aw) و افزایش درجه حرارت بر بقاء باکتری سالمونلا تایفی موریوم
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Open Access Article
128 - بررسی تغییرات میکروبی پنیر پوستی طی دوره رسیدن
علی نجفی مهسا ضیابخش دیلمی حمیده کریمیان احمد رضا عابدی نیا مرجان حسینی نژاد -
Open Access Article
129 - امکان تولید کمپوست و ورمی کمپوست از ضایعات چغندرقند مصرفی درکارخانه قند
مسعود هنرور سعید سماوات خاطره کریمی محمدحسین داوودی -
Open Access Article
130 - مقاومت آنتی بیوتیکی گونه های کمپیلوباکتر جدا شده از گوشت مرغ، بوقلمون، بلدرچین، کبک، شترمرغ، گاو، گوسفند، بز، و شتر عرضه شده در شهرستان شهرکرد
ابراهیم رحیمی امیر شاکریان حمید رضا کاظمینی محمد علی گودرزی -
Open Access Article
131 - بررسی اثر نوع شیرین کنندههای مصرفی در فرمولاسیون بیسکویت بر میزان تولید آکریلامید در محصول
جواد کرامت فریناز اعرابی مهدی امین افشار مهدی سیدین اردبیلی غلامحسین صادقیان -
Open Access Article
132 - تهیه خیار شور پروبیوتیک با استفاده از سویه لاکتوباسیلوس پلانتاروم بومی
مهدی امین افشار سارا رجبلو انوشه شریفان حسین جمالی فر محمد رضا فاضلی -
Open Access Article
133 - مقایسه رفتار رئولوژیک محلولها و امولسیونهای روغن در آب پایدار شده توسط صمغ عربی
صدیقه امیری محسن رادی -
Open Access Article
134 - اثر پوشش خوراکی پروتئین آب پنیر بر رطوبت و ویژگی های حسی ماهی کلیکای شکم خالی
عباسعلی مطلبی آتنا حسن ذاتی رستمی علی اصغر خانی پور مهدی سلطانی -
Open Access Article
135 - بررسی اثر leuconostoc. Mesenteroides وplantarum . .lactobacilusبر کاهش نیتریت طی دوره تخمیر در کلم تخمیری
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Open Access Article
136 - اثر پرتودهی گاما بر کیفیت میکروبی گوشت
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Open Access Article
137 - تأثیر بکارگیری هیدروکلوئیدهای گوار وکاراگینان بر ویژگیهای فیزیکی و حسی نان بربری
بابک غیاثی طرزی سید میثم قریشی راد بابک قنبرزاده -
Open Access Article
138 - بررسی نحوه اندازه گیری آکریل آمید در نان های مسطح سنتی شهرستان کرمان به روش SPE-GC/FID
مسعود هنرور محمد مهدی متقی سیدمهدی سیدین اردبیلی میترا مهربانی -
Open Access Article
139 - بررسی اثرات نیروهای ضربه ای ناشی از سقوط بر ویژگیهای بیوفیزیکی گوجه فرنگی
سعیده حسینی هوشیار حامد فاطمیان غلامحسن اسدی بابک دلخوش -
Open Access Article
140 - تاثیر غلظت های مختلف خردل زرد بر روی اندازه ذره و سینرسیس سس کچاپ
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Open Access Article
141 - نقش سازمان ملل در تحقق امنیت غذائی در جامعه جهانی
چنگیز اسفندیاری سیدباقر میر عباسی -
Open Access Article
142 - بهینه سازی سه گانه شرایط تخمیر شیر در تولید ماست پروبیوتیک توسط لاکتوباسیلوس اسیدوفیلوس
مصطفی رفیعی مجد سید ابوالحسن علوی -
Open Access Article
143 - بررسی زنده مانی بیفیدوباکتریوم بیفیدوم ریزپوشانی شده در کرم مغزی کیک بر پایه آب
بابک غیاثی طرزی محمد علی خسروی زنجانی انوشه شریفان حسین باخدا نیما محمدی -
Open Access Article
144 - بهینه سازی فرآیند خشککردن ترکیبی اسمز- هوای داغ برشهای قارچ خوراکی دکمهای(Agaricus Bisporus) توسط روش سطح پاسخ
علیرضا بصیری زینب اصغری بیرام -
Open Access Article
145 - بررسی اثر دما و زمان بر تولید و شکست هیدروپراکسیدها در روغن های کانولا و سویا
مهرداد قوامی فریناز نواب دانشمند -
Open Access Article
146 - ارزیابی تغذیهای غذاهای تکمیلی بومی در روستاهای شمال شهر تهران
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Open Access Article
147 - وضعیت نگهداری مواد غذایی فاسدشدنی خواربار فروشیهای شهرستان تاکستان
آراسب دباغ مقدم مریم کنعانی نژاد حسامالدین اکبرین نرجس چراغی محسن توتونچیان -
Open Access Article
148 - لیست مقالات شماره های بهار، تابستان، پاییز و زمستان 1385
لیست مقالات شماره های بهار پاییز و زمستان 1385 -
Open Access Article
149 - بررسی تاثیر مصرف سیروپهای مایع در فرایند تولید آدامس و ارزیابی خواص کیفی محصولات تولیدی
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Open Access Article
150 - حضور آفلا توکسین M1 در پنیر سفید ایرانی
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Open Access Article
151 - تأثیر خاکهای رنگبر مختلف بر روی کیفیت برخی روغنهای خوراکی
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Open Access Article
152 - بررسی قابلیت استخراج فیبر رژیمی از سبوس برنج و مقایسه خواص عملکردی آن با فیبر تجاری گندم
مانیا صالحی فر وجیهه فدایی نوغانی -
Open Access Article
153 - تعیین ضریب نفوذ نمک در بافت سیب زمینی
بهروز مصیبی دهکردی- فرزانه هاشمی -
Open Access Article
154 - بررسی تأثیر افزودن بیوسورفکتانت بر خواص رئولوژیکی خمیر نان بربری
هانیه صادقی حمید راشدی مهناز مظاهری اسدی وحیده مرادی عاطفه صادقی -
Open Access Article
155 - ترکیب اسیدهای چرب و اسیدچرب اشباع در موقعیت 2 تری آسیل گلیسرول روغن زیتون فرابکر ایرانی
راحله علویان سیمین اسداللهی زهرا پیراوی ونک علی افسر -
Open Access Article
156 - بررسی میزان استالدئید در ماست های تولید شده بوسیله سویه های میکروبی بومی
مهناز مظاهری اسدی رضوان پوراحمد -
Open Access Article
157 - بررسی ویژگی های میکروبی خمیر مرغ تولیدی در کارخانه های گوشتی (سوسیس و کالباس) استان تهران
مریم السادات کریمی صدیقه مهرابیان رباب رفیعی طباطبایی بیتا صمیعی -
Open Access Article
158 - Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese
M. Moosavi-Nasab Z. Tahsiri S. MonavarIntroduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this st MoreIntroduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this study was to produce enzyme extracts from Lactobacillus casei, Aspergillus niger and Aspergillus oryzae and measure the activity of lipase and proteinase of the produced enzyme extracts and employ them in cheese production.Materials and Methods: Lactobacillus casei, Aspergillus oryzae and Aspergillus niger are three kinds of microorganisms that were used in this study for the production of EMC. Solid state fermentation has been used for the production of lipolytic and proteolytic enzymes to preparation enzyme from molds and cells of L.casei were disintegrated by sonication and Lysozyme. In order to produce EMC, cheese-slurry was provided and incubated at 37ºC for 48h with crude enzyme and then assessment of proteolysis and lipolysis in the EMCs were investigated.Results: The results indicated that L.casei has lipase and protease enzyme activities of about 103 and 80U/ml respectively, while the lipase enzyme activities was about 240 U/ml for A.niger and protease enzyme activities was about 155U/ml for A.oryzae. Assessment of proteolysis and lipolysis in the EMCs were investigated by the determination of soluble nitrogen ,tricholoracetic acid soluble nitrogen, total free amino acids and GC. The greatest levels of proteolysis and lipolysis were observed in the EMC3. No statistical difference was observed between the overall acceptability of EMC3 and commercial Cheddar cheese asjudged by the sensory evaluation panel members.Conclusion: The results of this research showed that the mixture of enzyme extract can be very effective on proteolysis and lipolysis in Iranian white cheese and also they can be used to produce EMC in much shorter ripening period and with improved flavor. Manuscript profile -
Open Access Article
159 - Effect of Probiotics on Patulin Content Reduction of Synbiotic Apple Juice
A. Zoghi K. Khosravi-Darani S. Sohrabvandi H. Attar S. A. AlaviIntroduction: Patulin is commonly produced in apples in unsuitable postharvest or storage conditions and has pasteurization temperature resistance. Some probiotic strains are capable of binding with patulin and remove it from apple juice. The aim of this study is to inv MoreIntroduction: Patulin is commonly produced in apples in unsuitable postharvest or storage conditions and has pasteurization temperature resistance. Some probiotic strains are capable of binding with patulin and remove it from apple juice. The aim of this study is to investigate the effect of adding Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 on reduction of patulin content in apple juice. Materials and Methods: Seven variables (probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic acid and citric acid concentration) were defined in two levels and Plackett-Burman design was used to evaluate the impact of variables on efficiency of patulin removal. Apple juice samples were pasteurized and were then inoculated and kept in the refrigerator for 42 days. The pH value, titratable acidity, reducing sugars, patulin content and viability of probiotics were analyzed on the first day (week 0) and every week during refrigerated storage. Results: Fructooligosaccharide content and ascorbic acid concentration were determined as more effective variables on patulin removal from apple juice. Inserting 108 and 1010 cfu/ml Lactobacillus plantarum to apple juice can reduce 85.23% and 91.23% of initial patulin content, respectively. Conclusion: Both Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 have the capacity of PAT removal from apple juice, but percent of removal depends on environment conditions. The highest percent of patulin removal caused during one day after inoculation of probiotic strains. Manuscript profile -
Open Access Article
160 - The Effect of Thermal Treatments on the Rheological and Textural Properties of Basil Seed Gum
عاکفه Zameni مهدی Kashani nejad فخرالدین SalehiIntroduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (f MoreIntroduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (firmness,adhesiveness and consistency) properties of Basil seed gum are investigated.Materials and Methods: Basil seed gum is extracted in order to evaluate the rheological,textural properties and color. Solutions with different concentrations were prepared and weresubjected to different thermal treatments (25, 50, 75, 100, 121°C, for 20 min).Results: Applied thermal treatments increased the viscosity of Basil seed gum. Texture of theprepared gels had a good resistence against heat treatments and hardness, adhesiveness andconsistency values of Basil seed gum gel (3%) at 121°C were 51.3gr, 23.75 gr/s, 211.99 gr/s.By increasing the temperature of the treatment, the color of the samples became brighter(increase in L).Conclusion: The results indicated that Basil seed gum has pseudoplastic behavior and Powerlaw model is suitable to evaluate it. Manuscript profile -
Open Access Article
161 - The Effect of Drying Process on the Physiochemical Characteristics and Quality of Basil Leaf Leaves
S. Bostani N. AsefiIntroduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this res MoreIntroduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this research, basil leaves were dried by three methods: shadow, drying oven method at 40 and 60° C and microwave method at 180 and 360 W. In order to increase the heat transfer in short time some effective factors concerned with the leaves, namely moisture, iron, potassium,vitamin C and polyphenol contents were determined. Results: The first stage of drying rate is constant and controlled by external factors, was seen only in the shadow drying method. In two other methods, this stage has been almost eliminated. Forced convection heat transfer coefficients is higher than natural convection coefficient. Therefore in the oven drying method, mass transfer rate is higher than the other methods. With increasing microwave power, drying time decreased. The determined amounts of iron, potassium and vitamin C showed that there is a significant difference between different drying methods (P <0.05). The longest drying time was in shadow with1800 minutes and the highest amount of vitamin C, iron and phenolic compounds was in the dried treatment in the shade. Conclusion: According to the results, it can be stated that the drying of the basil leaf using shade drying and microwave drying at 180 W, are desirable because the amount of active ingredients in the plant is considerably retained. Manuscript profile -
Open Access Article
162 - Effects of Date Stone Powder on Characteristics of Biscuit Dough and Hard Biscuit
مهسا Majzobi حسن Mansoury S. R Falsafi عسگر FarahnakiIntroduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effec MoreIntroduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effects of date stone powder on the quality of dough and the biscuits produced. Materials and Methods: Date powder was added to the biscuit formula at different levels of 0, 5, 10 and 15% (flour weight basis) and the rheological properties of dough and physical and sensory characteristics of the made biscuits were studied. Results: Farinograph results showed that by increasing the level of date stone powder, the dough water absorption capacity is increased, dough consistency is decreased and dough softening character is increased. In addition, the resulted biscuit density is increased while the volume is decreased. The results of the Texture Analyser indicated that by increasing the percentage of the date stone powder, the resulted biscuit hardness is increased. Most of these changes were statistically significant (P<0.05) at 10 and 15% addition of date stone powder as compared to the 0 and 5%. Addition of less than 15% date stone powder resulted in a product with appropriate sensory properties. Conclusion: Considering the low cost, availability and the nutritional value of date stone powder particularly fiber, carbohydrates, mineral, protein and oil, the powder might be employed for enrichment of biscuits. Based on the findings, the addition of less than 15% powder to the dough resulted in biscuits with increased nutritional value particularly higher fiber content and desirable sensory characteristics. Keywords: Biscuit, Date Stone Powder, Date by-products Manuscript profile -
Open Access Article
163 - Production and Optimizing Formulation of Medlar Sauce by the Application of Persimmon Juice as a Sweetener Using Response Surface Methodology
Z. Raftani Amiri S. Mirarab Razi S. Amirabadi S. Rezaei Erami T. Mohammadi E. FathollahiIntroduction: The medlar is a typical climacteric fruit which has gained a value commercially and in human consumption. A long list of recipes utilizing medlar fruits in jams, Jellies, marmalade and medlar vinegar have been known. Meldar is a nutritionally beneficial fr MoreIntroduction: The medlar is a typical climacteric fruit which has gained a value commercially and in human consumption. A long list of recipes utilizing medlar fruits in jams, Jellies, marmalade and medlar vinegar have been known. Meldar is a nutritionally beneficial fruit due to its antioxidant and bioactive components. Materials and Methods: In this study the medlar sauce formulation was optimized using response surface methodology to analyse the effect of two independent variables, Persimmon juice (10, 30 and 50%) and salt as the additives (1, 1.75 and 2.5%), by using a central composite design with five control point. Viscosity, consistency, brix and the organoleptic evaluations concerned with thirteen different formulations were investigated. The relationship between sensory and device data were determined by using principal component analysis. Results: The results showed that by increasing the amount of Persimmon juice both the viscosity and brix increased and sauce consistency decreased. The effect of salt was not significant on the viscosity consistency of the samples but it has significant effect on the brix of sauces. Sensory analysis data indicated that there were not significant differences between color, smell and appearance of the samples. Samples containing 30% Persimmon juice received higher score in taste and overall acceptance from the assessors. Salt in the concentrations used did not have significant effect on sensory characteristics. The principal component analysis showed that there was a positive relationship between taste and overall acceptance. Conclusion: The highest score concerned with overall acceptability of formulated medlar sauce was obtained by using 30.17% Persimmon juice and 1% salt. Manuscript profile -
Open Access Article
164 - Development of an Optimal Formulation for Flavored Doogh-Based Soft Drink Using Response Surface Methodology and Evaluate the Resulting Powder
Z. Sarlak F. Garavand R. Mohammadi M. Hosseini M. RouhiIntroduction: Doogh is a fermented drink that is consumed in Iran and other Middle Eastern countries. Due to the increased awareness of the harmful effects of carbonated drinks, Doogh consumption have been increased considerably because of its nutritional benefits. Usin MoreIntroduction: Doogh is a fermented drink that is consumed in Iran and other Middle Eastern countries. Due to the increased awareness of the harmful effects of carbonated drinks, Doogh consumption have been increased considerably because of its nutritional benefits. Using healthy and antibacterial flavoring agents such as lime extract and mint distillate, in certain concentrations, can reduce the viability of traditional yoghurt starters and be a good alternative to industrial thermal processes (in heated Doogh). In addition, the powder of these products under certain conditions will contribute to ease maintenance and transportation. Materials and Methods: In the present study, Doogh-based soft drink optimized with lime extract (0-6% v/v) and mint distillate (0-4% v/v) for sensorial and antioxidant properties, using response surface methodology (RSM) and studied during refrigerated storage at 5°C. Soft drink powder was produced by spray dryer in different input air temperatures to increase the product’s shelf life and weight loss. Results: The results showed that the the best model fitted on the sensory total score and IC50 was quadratic. The addition of 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate to drink led to the highest sensory total score and lowest IC50 (the highest antioxidant activity). The optimized formulated drink was stable for 42 days with non-significant loss of sensory quality (p>0.05). For long term storage and production of powder by spray dryer, input hot air temperature at 170°C caused the highest percentage of solubility and sensory acceptability. The resulting powder also had acceptable moisture content, water activity (aw) and color total changes (ΔE). Conclusion: The consumption of Doogh-based products with traditional flavors, might be a strategy to increase the variety of soft drink market. The results of present study showed that Doogh formulated with 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate had desirable sensorial and antioxidant properties. Moreover, the novel Doogh-based drink was transformed to powder that have high solubility and sensory score using spray drier at 170°C. Manuscript profile -
Open Access Article
165 - Formulation and Evaluation of Rheological Properties of Polymeric Enteral Formula Containing Sodium Caseinate
Hilda Moghaddamkia Afshin Javadi Ali Tarighat Sfanjanic Akram Pezeshki NajafabadidIntroduction: Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by it MoreIntroduction: Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by its evaluation and the comparison of the rheological properties with the available commercial formula. Materials and Methods: In this applicable study from natural and available food items with caloric density of 1 kcal/mL enteral formulation containing recommended amount of macro/micronutrients has been developed. The rheological properties of prepared and commercial formulas were measured in triplicate order by using Physica Anton Paar rheometer model MCR 301. Data obtained from the rheological tests were processed using MATLAB software to determine the appropriate mathematical models. Statistical analyses, One-way ANOVA and Duncan tests (p<0.05) were performed with SPSS software. Results: The results showed that the viscosity of formulation using sodium caseinate and chiken puree was prepared and by increasing the shear rates, the viscosity was reduced, while in the case of commercial formula the viscosity was not depended on the shear rate and shear speed. There were not statistically significant differences between the viscosities of the two types of formulas. R square of Hershel bulkely model for both formulas were over 98% and hershel bulkely model was the best model to describe the flow characteristics of formulas. Viscoelastic modulus values (G' and G˝) of developed formulas were higher than the commercial sample. Conclusion: By changing the type of protein formula using a mixture of sodium caseinate and chiken puree, the rheological properties of polymeric entreal formula as compared to the existing formulas in the market containing mixtures of sodium caseinate and soy protein isolate has been changed and due to the high nutritional value and appropraite rheological properties it might be suggested to be used as nutritional support for patients who need tube feeding. Manuscript profile -
Open Access Article
166 - Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder
F. Salehi M. KashaninejadIntroduction: Apple is a rich source of fiber and polyphenols. To investigate the effect of replacing apple powder with wheat flour on viscoelastic properties of sponge cake, stress relaxation test was performed. Materials and Methods: First apple was dried in optimal c MoreIntroduction: Apple is a rich source of fiber and polyphenols. To investigate the effect of replacing apple powder with wheat flour on viscoelastic properties of sponge cake, stress relaxation test was performed. Materials and Methods: First apple was dried in optimal conditions and milled, and then apple powder was used for enrichment of sponge cake at five levels of 0, 5, 10, 15 and 20 % (w/w) as substitute of wheat flour in the cake formulation. After preparing the samples, stress relaxation test was carried out using a texture analyzer during storage time and coefficients of the Peleg-Normand and the extended Maxwell models were calculated. Results: The results showed that by increasing the substitution of apple powder and storage time, the initial force and balance force values were increased. The parameters of Peleg-Normand model include k1 and k2 decreased with time that indicated a reduced elasticity of the cake with the time. The cakes showed solid viscoelastic behavior and by increasing the replacement, total reduced forces (F1+F2+F3) of generalized Maxwell model are increased which indicates that the elasticity is reduced. Conclusion: The results of stress relaxation modeling of experimental data with Peleg-Normand and the extended Maxwell models showed that the extended Maxwell model is more efficient to evaluate the viscoelastic properties of rich sponge cake with apples powder. Manuscript profile -
Open Access Article
167 - The Antimicrobial Effect of Chitosan Nano Particles Film on Two Species of Food Bacteria
P. Rezaee روحا Kasra KermanshahiIntroduction: Unbiodegradable materials used in food packaging and the microbial contaminants derived from this might create problems in our society. The application of biodegradable material that might have antimicrobial activity is desirable and is considered a priori MoreIntroduction: Unbiodegradable materials used in food packaging and the microbial contaminants derived from this might create problems in our society. The application of biodegradable material that might have antimicrobial activity is desirable and is considered a priority for the researchers. Chitosan is a biopolymer that eliminates these problems. Materials and Methods: In this study, chitosan nanoparticles and chitosan films were prepared and physical and chemical characteristics of these were determined and the antimicrobial effects against Staphylococcus aureus PTCC 1431 and Listeria monocytogenesusing different methods were assessed. Results: The size of chitosan nanoparticle was 273 nm with MIC and MBC of 3.5 for these bacteria. Synthezied chitosan film with 43.69 ± 2.4 mm of thickness, 1% of moisture content and 52% film solubility caused a reduction of 100% in the number of food pathogenic bacteria in 24 hoursat 30°C. Conclusion: Since chitosan is a biodegradable polymer and has antimicrobial activity in the form of chitosan nanoparticle and film against food pathogenic bacteria (Staphylococcus aureus PTCC 1431 and Listeria monocytogenes), it might be employed in the packaging industry particularly food. Manuscript profile -
Open Access Article
168 - The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry
F. Sahraei M. Honarvar M.E. BahramiIntroduction: Acrylamide is a carcinogenic compound which is formed by reaction between amino acids and reducing sugars. In this study, the possibility of acrylamide formation and different parameters related to sugar processing quality were investigated. Material MoreIntroduction: Acrylamide is a carcinogenic compound which is formed by reaction between amino acids and reducing sugars. In this study, the possibility of acrylamide formation and different parameters related to sugar processing quality were investigated. Materials and Methods: Different parameters for determination of physicochemical parameters such as pH, ash, brix, invert sugar, polarimetric sugar and color in samples were analyzed. Acrylamide is a carcinogenic compound and is formed from the asparagine amino acid release with reducing sugars as carbonyl compounds during the Maillard reaction. In its formation, several factors such as the concentration of reducing sugars, temperature and time are effective. Results: Due to the danger of acrylamide in human diet and health, it is important to detect this compound during sugar production. The quantity of acrylamide was analyzed in different product produced in the factory, namely sugar beet, raw juice, thin juice, thick juice, molasses, and sugar crystals. The results indicated that the highest amount of acrylamide was found in thick juice samples (825 ng/kg). Conclusion: The results of this study showed that although acrylamide is present in thick juice samples but in the final sugar the quantity of acrylamide is minute. Therefore, there is no concern about acrylamide in relation to sugar intake. Manuscript profile -
Open Access Article
169 - Optimization of Extraction of Antioxidant and Phenolic Compounds of Caulerpa sertularioides by Microwave-Assisted Extraction Process
Y. Fayaz M. Honarvar N. MoorakiIntroduction: Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity. Materials and Methods: In this study optimizati MoreIntroduction: Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity. Materials and Methods: In this study optimization of extraction of antioxidant compounds including chlorophyll a and b, carotenoids and total phenolic contents of Caulerpa sertularioides has been carried out by microwave-assisted extraction, based on extraction time, microwave power, solvent type and solvent to sample ratio. Experimental design was performed by Design Expert with 25 runs and the amounts of antioxidant compounds were evaluated. Results: The results of chlorophyll a and b evaluation showed that among 4 studied factors only solvent type had significant effect (p < 0.05). According to the results the optimum conditions of chlorophyll a and b extraction included methanol as solvent, microwave power of 180 watt, extraction time of 20 minutes and solvent to sample ratio of 12.5. Regarding carotenoid solvent was the only significant factor (p < 0.05) and its optimum extraction conditions included methanol as solvent, microwave power of 90 watt, extraction time of 10 minutes and solvent to sample ratio of 5. Concerning total phenolic content none of the 4 parameters of extraction process had significant effect on its extraction (P>0.05). Conclusion: According to the results of this study Caulerpa sertularioides is an important source of antioxidant compounds and by studying the effect of extraction factors on its antioxidant and phenolic compounds and determination of the optimum extraction conditions for each compound, this algae could be employed appropriately. Manuscript profile -
Open Access Article
170 - Industrial Culture Medium Optimization of Xanthan Gum Production (Xanthomonas campestri) by RSM Simplified
Z. Forghani M. Mosavinasab S. KhoshnodiniaIntroduction: Xanthan gum shows pseudoplastic behavior in solutions, and has less ‘gummy’mouth feel than Newtonian ones. Therefore, xanthan gum has major application in foodindustry as a thickening and suspending agent. Xanthan gum is a bacterial gum and the MoreIntroduction: Xanthan gum shows pseudoplastic behavior in solutions, and has less ‘gummy’mouth feel than Newtonian ones. Therefore, xanthan gum has major application in foodindustry as a thickening and suspending agent. Xanthan gum is a bacterial gum and theproduction process is largely affected by the culture medium compositions. The aim of thisstudy was to optimize an economic industrial medium for maximum yield of xanthan gum.Materials and Methods: Xanthan gum production by Xanthomonas campestris ATCC 1395using different culture medium was carried out in a stirred bioreactor with controlled pH anddissolved oxygen. A fractional factorial design was applied to identify the effective factors onxanthan gum production. Central composite design and response surface methodology wereused to evaluate the individual and interactive effects of four major significant variables(glucose, sucrose, yeast extracts and (NH4)2SO4) on biomass and xanthan gum production insubmerged culture medium composition.Results: The results indicated that both carbon and nitrogen sources had strong positiveeffects on xanthan gum production, but the carbon source, especially glucose, was determinedto be more significant factor than nitrogen source in growth cell and production of gum. theoptimum culture medium for producing xanthan gum was composed of 53.75 (g/L) glucose,27.8 (g/L) sucrose, 7.8 yeast-extract (g/L) and 5.6 (NH4)2SO4 (g/L). After 36 hours under theoptimized culture medium in 5-L bioreactor the xanthan gum yield reached about 12.26±0.44g/L, which was found to be in good agreement with the predicated value (12.43 g/L).Conclusion: The optimized culture medium studied here can be a good candidate to improvethe yield and consequently be more cost-effective in the production of xanthan gum. Manuscript profile -
Open Access Article
171 - Studying the Effects of pH and Storage Time on Antioxidant and Antimicrobial Activities of Essential Oil and Extracts of Lemon Verbena (Lippia citriodora) in Model Food System
A. A. Gholamhosseinpour S. M. B. Hashemi S. ShokriIntroduction: Lippia Citriodoraplantis is a rich source of flavonoids that can reduce the microbial and oxidative deteriorations of food in general and therefore can extend the shelf-life of the food systems. Materials and Methods: For evaluation of the antimicrobial a MoreIntroduction: Lippia Citriodoraplantis is a rich source of flavonoids that can reduce the microbial and oxidative deteriorations of food in general and therefore can extend the shelf-life of the food systems. Materials and Methods: For evaluation of the antimicrobial activity of essential oil and extract, the treated food emulsions by 1% and 2% essential oil and aqueous-alcoholic extract at the pH of 5, 7 and 9 were employed. Peroxide value, anisidine value, conjugated dienes, as oxidative parameters, and also total counts of microflora were measured during eight days of storage. Results: Essential oil and aqueous-alcoholic extract showed good antimicrobial activities under the experimental conditions. There were not significant differences (p ≤ 0.05) in the results concerned with DPPH and FRAP between essential oil and aqueous-alcoholic extract. The results of antimicrobial and antioxidant activities of essential oil and aqueous-alcoholic extract in model food system showed that both essential oil and extract decreased the total counts of microorganisms and the amounts of oxidative rancidity as compared to the control during 8 days of storage. Antimicrobial and antioxidant activities of essential oil and extract showed a direct correlation with the pH, therefore the mentioned activities were higher at lower pH values. Conclusion: The results of this study showed that the essential oil and extract of Lippia Citriodora can be used as antioxidant and antimicrobial agents in food products. Manuscript profile -
Open Access Article
172 - Modeling of Physicochemical Properties of Eggplant Slices Coated with Basil Seed Gum during Frying Process
F. Salehi M. A. AsadnahalIntroduction: Fried food products are very popular due to their unique characteristics such as color, smell, taste and desirable texture. Controlling frying conditions and using edible hydrocolloid coatings (gums) is one of the best methods to reduce the oil uptake, moi MoreIntroduction: Fried food products are very popular due to their unique characteristics such as color, smell, taste and desirable texture. Controlling frying conditions and using edible hydrocolloid coatings (gums) is one of the best methods to reduce the oil uptake, moisture retention, and improving the appearance properties of fried foods.Materials and Methods: In this study, different concentrations of basil seed gum (0.0, 0.5, 1 and 1.5% w/w) were used to coat the eggplant slices during deep-frying at 150, 175 and 200°C and the relationship between process parameters and the quality of final product were modeled by genetic algorithm-artificial neural network method.Results: The results of this study showed that coating with basil seed gum reduced the oil uptake of the final product. Coating pretreatment maintained the final product moisture and moisture content of the sample coated with 1.5% gum was higher than the other samples (64.05%). This process was modeled by genetic algorithm-artificial neural network method with 2 inputs that included basil seed gum concentration and frying temperature and 5 outputs that included oil percentage, moisture content, and three main color indexes (yellowness(b*), redness (a*), and lightness (L*)). The results of modeling showed that a network with 4 neurons in a hidden layer and using the hyperbolic tangent activation function can predict the physicochemical properties of fried eggplant slices.Conclusion: The coating containing 1.5% of basil seed gum retained moisture content and reduced oil absorption by the fried samples, and this coating is recommended as a suitable edible coating for coating of eggplant slices before the frying process. Sensitivity analysis results showed that the changes in the concentration of basil seed gum had the highest effect on the lightness index and then on the oil content of fried eggplant slices. The change of frying temperature also had the highest effect on the lightness index of fried samples. Manuscript profile -
Open Access Article
173 - Determination of Quality Indices as Criteria to Assess Traditional Taftoon Bread Quality
L. Kamali Rosta M. Seyedain Ardabili Gh. Asadi B. Ghiassi Tarzi R. AzizinejadIntroduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of thi MoreIntroduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of this bread is considered essential. Materials and Methods: To prepare three types of Taftoon bread, three flours with different quantities and qualitative characteristics and with appropriate extraction rate for the flour namely strong, medium and weak were made. Physical, chemical and rheological evaluations concerned with flour and dough types were determined. The physical and chemical properties of flour and dough were examined followed by the characterization factors namely texture, porosity, microstructure, staling process of the bread made from it both freshly and during storage by different methods. Results: The results of physical, chemical, instrumental and sensory tests significantly correlated with each other. Taftoon bread from medium flour as compared to other breads had more moisture retention, less texture firmness, slower starch retrogradation and lower staling process, more porosity, higher sensory scores and generally had better quality both freshly and during storage. This was due to the flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Conclusion: Qualitative indices of Taftoon bread types with different quality levels can be used in documentation system and will be effective to improve the quality of this product and reduce the waste. The results might also help to provide information concerned with the use of flour with desirable characteristics for the production of Taftoon bread with specific quality. Manuscript profile -
Open Access Article
174 - Evaluation of Homogenization Effect on Rheological Properties and Stability of Peach Nectar
A. Benisi E. Ghanbari Shendi H. Bagheri Darvishmohammad Introduction: Nowadays, use of non-additive food products has become a fundamental issue and a general demand for consumers. On the other hand, the rheological properties and viscosity of beverage products are one of the important factors that impacts acceptabilit More Introduction: Nowadays, use of non-additive food products has become a fundamental issue and a general demand for consumers. On the other hand, the rheological properties and viscosity of beverage products are one of the important factors that impacts acceptability of these products. Hence, it is essential to find a way to solve this problem and improve the quality properties of juices.Materials and Methods: In this study, the effect of homogenization with 5,000 and 10,000 rpm at 5 and 10 minutes was studied on the physico-chemical and rheological properties of peach nectar.Results: Homogenization significantly increased the apparent viscosity of the samples by 5% level, therefor from 10.6 mPa in the control sample, it was 16.67 mPa in the homogenized sample at 10,000 rpm and 5 min. On the other hand, homogenization improved color characteristics and peach nectar sedimentation as compared to the control sample. In addition, homogenization increased pH, brix, formalin index, and turbidity significantly. However, acidity of the samples increased insignificantly. Besides that, the particle size decreased significantly by the homogenization procedure.Conclusion: According to the results of this study, it might be concluded that the application of homogenization improves the viscosity and stability of treatments and therefore the homogenization process can be used as a substitute for viscous additives. Manuscript profile -
Open Access Article
175 - Evaluation of Various Technological Factors (Variety, Drying Method, Solvent Type, Time) on Chemical Composition and Antioxidant Activity of Date Palm Seed in Jiroft Region
P. Saeedi M. Honarvar F. ShahdadiIntroduction: Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine.Materials and Methods: In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mo MoreIntroduction: Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine.Materials and Methods: In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mozafati) were dried by two methods (sun and oven dried), then their extracts were obtained using methanol (80%), ethanol (50%) and hot water on solvents at 6, 12 and 18 hours of extraction. The amount of phenolic compounds using Folin-Ciocalteu method, antioxidant activity by DPPH method and soluble fiber by AOAC standard analysis method were determined.Results: The results showed that the highest amount of phenolic compounds and antioxidant activity were obtained in Mordasang cultivar by sun drying method, methanol of 80% and 18 hours of extraction time respectively (10.08,93.38%) , in Kaluteh cultivar by sun drying method, hot water extraction and 12 hours of extraction time, respectively (8.03,87.94%) in Khanizi cultivar by oven drying method, ethanol of 50% and 18 hours of extraction time respectively(7.36, 71.91%) and in Mazafati cultivar by sun drying method, methanol of 80% and 12 hours of extraction time, respectively (8.48, 88.95%). The highest and lowest amount of insoluble fiber were observed in Mordasang cultivar by sun drying method and Mozafati cultivar by sun drying method, respectively. The highest and lowest amount of soluble fiber were related to Kaluteh cultivar by sun drying method and Khanizi cultivar by oven drying method.Conclusion: In general, this study showed that the seeds of different date cultivars in the Jiroft region, despite having anti-radical properties and rich in natural antioxidants, are affected by variety and drying method. Manuscript profile -
Open Access Article
176 - Evaluation of Some Functional Properties of Extracted Pectin from Pomegranate Peel by Microwave Method
B. Akbari-Adergani P. Zivari Shayesteh R. PourahmadIntroduction: 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
177 - Partitioning Studies of Alpha-amylase in Aqueous Two Phase System Composing of Polyethylene Glycol and Tri-Sodium Citrate
مریم Karimi N. Hadidi Gh. Pazuki Sh. AbdolrahimiIntroduction: One of the scenario for separation of biotechnology products is the application of aqueous two-phase systems (ATPS) rather than traditional extraction by using solvent. The ATPSs are applicable method for separation and purification of biomolecules mixture MoreIntroduction: One of the scenario for separation of biotechnology products is the application of aqueous two-phase systems (ATPS) rather than traditional extraction by using solvent. The ATPSs are applicable method for separation and purification of biomolecules mixture. The ATPS can be applied for protein purification of biomolecules from suspension broth. The goal of the present research is the study of partitioning of -amylase in polymer-salt aqueous two-phase system composed of polyethylene glycol with molecular weight of 1000 and tri-sodium citrate salt as a biocompatible salt. Materials and Methods: The aim of this research is to study partitioning of α-amylase enzyme in an aqueous two phase system. The system consists of polyethylene glycol (PEG) with molecular weight of 1000 and tri-sodium citrate that is a biocompatible salt. Results: The results for partitioning of enzyme in ATPS has been modeled and statistically analyzed; and indicated that the partition coefficient of -amylase in the system has the maximum amount of 2.681. Conclusion: In this research it has been proved that ATPS components concentration has an effect on the enzyme partition coefficient. Using experimental results, -amylase has a great tendency to be placed in the PEG rich phase. Manuscript profile -
Open Access Article
178 - The Effect of Emulsifying Salts on Physicochemical Properties and Enzymatic Gelation Time of Skim Milk
Mahdokht Ehteshami Hamid Ezzatpanah Soleyman Abbasi Mohammad Hadi GivianradIntroduction: Milk proteins are able to form gel under different situations such as heating, acidification, adding the enzymes and emulsifying salts. In this study, the effect of adding tetrasodium pyrophosphate (TSPP) and trisodium citrate (TSC) on physicochemical prop MoreIntroduction: Milk proteins are able to form gel under different situations such as heating, acidification, adding the enzymes and emulsifying salts. In this study, the effect of adding tetrasodium pyrophosphate (TSPP) and trisodium citrate (TSC) on physicochemical properties and rennet gelation time of unheated and heated skim milk was investigated. Materials and Methods: 2 to 10 mM TSPP and TSC were added to unheated and heated reconstituted skim milk. The pH, electro-conductivity (EC), and turbidity of samples were measured and upon the rennet treatment, the gelation time and water holding capacity (WHC) of treated samples were determined.Results: Based on our findings, addition of TSPP and TSC increased the pH and EC while it decreased the turbidity of the samples. Moreover, the presence of these salts extended the rennet gelation time of induced casein gels and gelation was only observed in the samples containing 2 and 4 mM TSC, and 4, 6, and 8 mM TSPP. The WHC of the samples was increased as well.Conclusion: TSPP and TSC resulted in dispersing the casein and forming a new gel networks, that can contribute to the improvement of some properties of milk products. Manuscript profile -
Open Access Article
179 - Influence of Formulation Variables and Extrusion Cooking Conditions on Functional and Nutritioanal Characteristics of Wheat Bran
E. Millani G.A. Goli Movahhed M. JafariIntroduction: Wheat bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of phytic acid and unappropriate sensory characteristics has MoreIntroduction: Wheat bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of phytic acid and unappropriate sensory characteristics has coused limitation of its application in food formulation. In this study the effect of formulation and extrusion conditions containing feed moisture content, tempreture and screw speed were evaluated on chemical, functional and nutitional properties of texturized wheat bran. Materials and Methods: In order to improve the nutriotional and technological properties of wheat bran, the effects of different concentration of feed moisture content (18, 21 and 25%), tempreture (120, 160 and 200°C) and screw speed (170, 235 and 300 rpm) were examined on functional charactristics (water adsorbtion index; WAI, soluability index; SI and oil adsorbtion index; OAI, soluble and insoluble fiber), and the nutritional values (phytic acid) of processed wheat bran. Results: Based on results the maximum and minimum level of WAI and SI were obtained at 25% moisture content, 120°C and 170 rpm. However the maximum level of SI and OAI were demonstrated at 18% moisture content, 200°C and 300 rpm. The least Phytic acid content (3.09 mg/100g) was shown in 21% moisture content, 120°C and 300 rpm. Extrusion process had significant effect on enhancement of soluble fiber fraction (55%) and decreased the insoluble fiber (6%). Conclusion: The results indicated that, optimized condition of processing method could enhance the quality of processed wheat bran. Manuscript profile -
Open Access Article
180 - The Effect of Irradiation on the Natural Volatile Compounds of Dried Mint and the Migration of Chemicals from the Packaging Materials
F. Vedaei M. Mizani M. Mashhadi Boujar A. GeramiIntroduction: Dried vegetables such as mint are usually prepackaged irradiated to preventthe post contamination and reduce the microbial population. This process might affect thetype and the amount of natural volatile essential oils of the product and also some ions,fre MoreIntroduction: Dried vegetables such as mint are usually prepackaged irradiated to preventthe post contamination and reduce the microbial population. This process might affect thetype and the amount of natural volatile essential oils of the product and also some ions,freeradicals and low molecular weight volatile compounds might be released from the packagingmaterials due to radiolysis reactions migrated into the package and might be adsorbed ontoproduct.Materials and Methods: Dried mints, the mixtures of two species (spearmint, peppermint)were packaged in pouch of three layers of polypropylene film and were irradiated at 8, 10 and15 KGy. The changes in the natural volatile compounds of the product and those that werereleased from packaging and were isolated by distillation-extraction technique were analyzedusing gas chromatography equipped with flame ionization detector.Results: 59 different compounds were identified which might be classified into the followinggroups: a) the essential oils which were completely destroyed at three different doses(Sabinene, 7-myrcene). b) The essential oils which their concentration were increased byincreasing the irradiation dose (Trans sabinene hydrate, cis-jasmone). c) The essential oilswhich were safe in the lower doses but partially lost at 15KGy. d) Chemical volatilecompounds from polymeric packaging material which migrated into the package (tert-butylbenzene).Conclusion: The results indicated that essential oils from spearmint were more sensitive toirradiation than peppermint. To save the functional quality and also safety of prepackagedirradiateddried mint, processing dose may not exceed from 8KGy and more resistant mintspecies such as peppermint should be packaged in polymeric materials with lower sensibilityto irradiation, i.e. polyethylene terephthalate. Manuscript profile -
Open Access Article
181 - Mass Transfer Kinetics of Combined Infrared-Hot Air Drying of Pumpkin
S. H. Hosseini Ghaboos S. M. Seyedain Ardabili M. Kashaninejad G. H. Assadi M. AlamiIntroduction: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf-life. Pumpkin flour is used because of its highly-desirable flavour, sweetness and deep yellow orange –red colo MoreIntroduction: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf-life. Pumpkin flour is used because of its highly-desirable flavour, sweetness and deep yellow orange –red colour. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Materials and Methods: The effect of radiation lamp power at three levels of 204, 238 and 272W, hot air temperature at three levels of 55, 65 and 75 °C and samples thickness at two levels of 0.5 and 0.7 cm on time and drying kinetics and moisture diffusion coefficient during drying of pumpkin in a completely randomized design were evaluated. Results: The effect of radiation power and hot air temperature on the drying process of pumpkin is significant. Increase in infrared lamp power from 204 to 272 W and increase in hot air temperature from 55 to75°C reduced pumpkin drying time 15.05 and 37.43 %, respectively. Effective diffusivity coefficient of pumpkin moisture was between 9.2×10-10 to 3.3×10-9 m2/s. Conclusion: 272 W power, 75 °C temperature and 0.5 cm thickness were the best condition for drying of pumpkin. The effects of infrared heat power and hot air temperature on effective diffusivity coefficient changes were investigated and it was found that the effective diffusivity coefficient increased by increasing heat source power and air temperature. In modeling of pumpkin drying process, Newton model is a better match with the experimental results as compared to other models. Manuscript profile -
Open Access Article
182 - The Effect of Added Lipase Enzyme on Lipolysis Development and Microbiological Characteristics of Traditional (White brined) Cheese & Ultra Filtered Feta Cheese
صدیقه Yazdanpanah محمد رضا Ehsani مریم MizaniIntroduction: Lipolysis during cheese ripening is one of the main biochemical reactions. In pasteurization natural lipase present in milk becomes inactive. Therefore lipolysis occurs in Iranian cheeses at low level. The aim of this study is to accelerate the ripening of MoreIntroduction: Lipolysis during cheese ripening is one of the main biochemical reactions. In pasteurization natural lipase present in milk becomes inactive. Therefore lipolysis occurs in Iranian cheeses at low level. The aim of this study is to accelerate the ripening of traditional and ultra-filtered Feta cheeses by lipolysis and evaluate the effect on the microbiological characteristics of the cheeses. Materials and Methods: Aspergillus niger encapsulated lipase was prepared according to Sol-Gel method. For producing cheeses after milk fat standardization where the pasteurization was carried out at 75 °C for 15 s, the milk was cooled and the starter, rennet and lipase were added in three forms of encapsulated, encapsulated with arabic gum and non- encapsulated to the traditional and UF-Feta cheeses. The amount of added lipase to curd or retentate was 4 g/100kg. The lipolysis development and evaluations of chemical, microbial and sensory characteristics were performed during the 60 days of ripening. Results: On the 15th day of ripening period the lipolysis development and chemical compounds observed had significant differences at the P< 0.05 between the traditional and UF- Feta cheeses. The microbial counts were negative after 15 th day.Encapsulated lipase treatment of UF-Feta cheeses had the highest sensory score. Conclusion: Accelerated lipolysis in cheese might be regarded as a ripening indicator. Production of free fatty acid and hygroscopic additive like arabic gum had prevention effect on microbial counts in the final product and improved the sensory properties. Manuscript profile -
Open Access Article
183 - Characterization of Edible Film prepared with HPMC Containing Sage Essential Oil
Reza Ghadermazi Javad Keramat seyyed AmirHossein GoliIntroduction: 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 MoreIntroduction: 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
184 - 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 FarshiIntroduction: 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
185 - Assessing the Effect of Baking Methods on the Levels of Heavy Metals in Iranian Traditional Breads
M. Torchi M. Seyedain Ardabili R. Azizi nejad F. NematollahiIntroduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50sampl MoreIntroduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50samples of Iranian traditional dough and bread to determine the influence of ovens, pH, doughsurface, temperature and baking time.Materials and Methods: Samples of dough and bread were randomly collected in Tehran.The amounts of metals were measured using Atomic Absorption Spectrometry. The resultswere analysed and compared with national and international standards using statisticalsoftware (SPSS).Results: The results indicated that the amount of Chromium in all the tested samples wereless than the limit of detection. Increased amounts of Lead in the samples after baking werenot statistically significant(P> 0.05). Increased amounts of Iron in rotary and traditional oven and increased amounts ofCopper in Lavash and Taftoon breads in traditional ovens were statistically significant (P<0.05).Conclusion: The analytical results showed that the average amounts of Lead and Iron (due toflour fortification in Iran) were more than the values specified by the WHO/FAO. Thisorganization defines a Provisional Tolerable Daily Intake (PTDI) of 4 metals per person perday by consuming bread, however the amounts of measured heavy metals were less than thestandard values specified by WHO/FAO. Therefor the cumulative effect of heavy metals isimportant and should be considered in body tissues. Manuscript profile -
Open Access Article
186 - Study of Nano Composite Films Made of Starch and Chitosan with Silver Nanoparticles and Comparison of their Antimicrobial Effects
Z. Badiei S. A. Yasini Ardakani M. MirjaliliIntroduction: Food packaging is a vital approach for ensuring food safety. Due to the high importance of food packaging, nanotechnology can improve packaging quality and consequently ensure the safety. Materials and Methods: Nanosilver particles were synthesized and sta MoreIntroduction: Food packaging is a vital approach for ensuring food safety. Due to the high importance of food packaging, nanotechnology can improve packaging quality and consequently ensure the safety. Materials and Methods: Nanosilver particles were synthesized and starch-based nanocomposite films, chitosan with the content of 0, 250 and 500 ppm nanosilver particles were produced and their properties including mechanical properties, water vapour permeability, solubility, swelling and anti-microbial properties of the produced films were studied by measuring the diameter of the bright area in the disk permeability test. In this test, four types of bacteria including Staphylococcus aureus, Escherichia coli, Aspergillus niger and Candida albicans were employed. The colour changes in the films after the addition of nanosilver were examined and the size of synthesized nanosilver particles was determined by using DLS. Results: The addition of nanosilver to the films increased the water vapour permeability. Tensile strength was increased and this increase in the case of chitosan films was significant whereas in the case of starch film was not significant. Elongation at break was also increased in all the films. Although the addition of nanosilver increased the solubility and swelling, this increase was not significant. Films containing nanosilver has an antimicrobial effect on all the microorganisms that were investigated (p<0.05). Conclusion: In general, the properties of the films produced by nanosilver particles were completely affected by the concentration of the used nanosilver except for water vapour permeability where this led to improvement of the properties of the films. Manuscript profile -
Open Access Article
187 - The Effect of Butter Making Procedure on the Nutritional Characteristics and Cardiovascular Risk Factors
L. Roufehgari Nejad M.R. Ehsani M. Mizani M. Tabibi Azar Introduction: In the Northwest part of Iran, a traditional product with high popularity among consumers is produced and is named “Nehre Butter”. This study is concerned to evaluate and compare the nutritional characteristics of this product with the i More Introduction: In the Northwest part of Iran, a traditional product with high popularity among consumers is produced and is named “Nehre Butter”. This study is concerned to evaluate and compare the nutritional characteristics of this product with the industrial products, with a particular emphasis on the risk factors for cardiovascular disease. Materials and Methods: Industrial and traditional butter samples were prepared and fatty acid profile and cholesterol content were measured using gas chromatography and atherogenic and thrombogenic indexes were calculated. In order to investigate the effect of feeding prepared butters, 40 Wistar rats were randomly divided into four groups of ten, including one control group and three groups were treated with fermented cream butter, non-fermented cream butter and traditional butter respectively. The end of the sixty days treatment period, serum cholesterol, triglycerides, LDL-C and HDL-C were measured using colorimetric methods. Results: The most favourable thrombogenic and atherogenic indexes, hypercholesterolemic/ hypocholesterolemic ratio and cholesterol content were found in the traditional butter. The traditional butter also showed a high percentage of conjugated linoleic acid. In the case of the biological model survey, serum lipids were higher in the traditional butter fed rats as compared to the control, but lower than cream butter fed groups. Conclusion: This study showed that the traditional butter due to its mild effects on health in comparison with the industrial ones is recommended, although moderate consumption is advised. Manuscript profile -
Open Access Article
188 - Evaluation of the Effects of Osmotic Dehydration Pretreatment at Low Pressure on Texture, Colour and Oil Absorption of Vacuum Fried Kiwi Slices
Fateme Aghabozorgi Afge Alireza Basiri Abdol Reza Mohamadi NafchiIntroduction: Vacuum osmotic dehydration is one of the methods of preservation of fruits and vegetable. The aim of this work is the evaluation of the effects of variables in osmotic dehydration process (ambient pressure, contact time of product and solution, concentrati MoreIntroduction: Vacuum osmotic dehydration is one of the methods of preservation of fruits and vegetable. The aim of this work is the evaluation of the effects of variables in osmotic dehydration process (ambient pressure, contact time of product and solution, concentration and temperature of osmotic solution) on the quality factors of product (colour changes, texture, oil uptake) and finally achieving the optimum process conditions. Materials and Methods: A laboratory scale osmotic dehydration equipment including anaerobic jar, grid basket, vacuum pump, barometer and thermometer were used. The temperature range for osmotic solution (30 – 50° C), pressure (500-700 mbar), concentration of the osmotic solution (30- 50%) and contact time (60- 180 min) were employed. The test plans involving 31 tests were obtained by using response surface statistical models. The frying was carried out at 108ºC for 8 min and 320 mbar. Results: The optimum conditions of 48.71ºC for the osmotic solution temperature, 592.07 mbar for the pressure, 62.92 min for the time and 34.87% for the osmotic solution concentration were obtained. By applying the mentioned optimum conditions, the colour changes, oil absorption (g/100g) dry basis and texture (N/m) were found to be, 13.63, 14.82 and 2.78 respectively. Conclusion: The result showed that by increasing the osmotic solution temperature, texture rigidity is decreased and colour changes is increased. Colour changes, oil absorption and texture rigidity are decreased with increased osmotic solution concentration. Manuscript profile -
Open Access Article
189 - Evaluation of Some Physicochemical, Rheological and Textural Properties of White-Brined Cheese (Golpayegan cheese) During Ripening
ghazaleh farahani hamid ezatpanah soleiman abbasiIntroduction: Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese, its production and some physical, chemical, rheological and textural properties MoreIntroduction: Cheese has a complex structure with differences within the same variety that depends on the compositional factors and the changes occurring during ripening. Whitebrined cheese, its production and some physical, chemical, rheological and textural properties were evaluated during six months ripening in this research study. Materials and Methods: Standard methods were used to examine the influence of ripening period (at the end of each month during six months) on the characteristics of White-brined Golpayegan cheese (36 samples). The rheological and textural properties of the cheese were evaluated using a rheometer (the frequency sweep test) and a texture analyzer (the uniaxial compression test). Results: During ripening pH, total solid, protein and total nitrogen in total solid (TN/TS) of White-brined cheese were decreased while the amount of titratable acidity, fat in total solid,water soluble nitrogen in total nitrogen (WSN/TN) and non-protein nitrogen in total nitrogen (NPN/TN) were increased significantly (p< 0.05). On the basis of the small amplitude oscillatory test and the uniaxial compression test during maturation, the storage modulus (G'), loss modulus (G"), fracture stress (Qf) and firmness have been increased (p< 0.05) while the loss tangent (tanR) has been decreased (p< 0.05). The fracture strain (Sf) was kept constant (p>0.05). Conclusion: The results showed that ripening time significantly affected the physicochemical, chemical, reological and textural properties of White-brined cheese. Manuscript profile -
Open Access Article
190 - 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 TarziIntroduction: 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
191 - An Investigation on the Effects of Hydrolysis Conditions on the Extraction of Antioxidant Peptides from Peanuts
H. Hajikazemi M. Mirzaei S. MirdamadiIntroduction: The use of protein hydrolysate containing antioxidant peptides in the formulation of functional food has been increasing recently. The types and sequences of amino acids, the type of hydrolyzing enzymes and hydrolysis progress have some important impacts o MoreIntroduction: The use of protein hydrolysate containing antioxidant peptides in the formulation of functional food has been increasing recently. The types and sequences of amino acids, the type of hydrolyzing enzymes and hydrolysis progress have some important impacts on the properties of protein hydrolysate. Materials and Methods: In this research, the effects of pepsin and alcalase enzymes (E/S:1/10) under optimal conditions of each ones, were investigated on the extraction of antioxidant peptides from peanuts protein. Peanut’s oil was extracted using solvent extraction method and protein was precipitated at isoelectric point. The extracted protein was subjected to the pepsin and alcalase enzymes for maximum period of five hours. The progress of hydrolysis was considered every thirty-minutes using Ortho-Phthalaldehyde (OPA) method. Results: The results indicated that the most hydrolysis occurs after 250 and 90 min of hydrolysis for pepsin and alcalase, respectively and the values of free amino acid groups increased from 167.0 to 263.0 μM leucin/mg protein (for alcalase) and from 415.0 to 517.0 μM leucin/mg protein (for pepsin). Moreover, the antioxidant activity of protein hydrolysate was investigated based on DPPH and ABTS radical scavenging activity. By increasing the degree of hydrolysis, the DPPH and ABTS radical scavenging activity increased simultaneously. The maximum values of DPPH and ABTS free radicals scavenging activity were measured respectively, 5175.0 and 756.0 mMTE/mg proteins (for pepsin) and 3644.0 and 1087.0 mMTE/mg proteins (for alcalase). Conclusion: The results indicated that the progress of enzymatic hydrolysis of peanut protein by alcalase and pepsin enzymes leads to producing more antioxidant peptides and the final products obtained can be considered as a candidate for producing functional foods. Manuscript profile -
Open Access Article
192 - Chemical Modification of Lysozyme with Dextran by Using Maillard Reaction and Evaluating the Antimicrobial Properties of the Modified Enzyme
Mahmood Aminlari Roghayeh Ramezani sedigheh amiriIntroduction: Lysozyme is a natural enzyme with positive antimicrobial activity against Gram Positive bacteria, but its action is limited on Gram Negative bacteria, which is assumed a restriction for its uses in industry. The purpose of this research was to glycos MoreIntroduction: Lysozyme is a natural enzyme with positive antimicrobial activity against Gram Positive bacteria, but its action is limited on Gram Negative bacteria, which is assumed a restriction for its uses in industry. The purpose of this research was to glycosylate lysozyme with dextran through Maillard-based reaction and to study the antimicrobial characteristics of lysozyme-dextran conjugate.Materials and Methods: Glycosylation of lysozyme with dextran was performed using a 1:5 weight ratio of protein to dextran, incubated at 60 MC for one week under the relative humidity of 79%. For evaluating conjugation of dextran to lysozyme, SDS-PAGE electrophoresis was conducted. Gel filtration chromatography with sephadox G-100 was used for separation of conjugated enzyme. Lytic activity, free amino group and antimicrobial activity of the modified enzyme were evaluated.Results: SDS-PAGE electrophoresis was used to follow the glycosylation process. Results indicated that 3.7 moles of dextran were coupled to one mole of lysozyme. The lytic activity of the conjugate was about 62% of that of the native lysozyme. Evaluation of antimicrobial activity of the lysozymedextran conjugate, indicated the effectiveness of modified enzyme against E. coli and a progressive increase in antimicrobial activity with an increase in enzyme-conjugate concentration. The antimicrobial action of lysozyme on S. aureus was not improved by conjugation with dextran as compared with that of E. coli.Conclusion: These results might increase the application of lysozyme as a natural antimicrobial ingredient in different food systems. Manuscript profile -
Open Access Article
193 - Development of a New Formulation for Low Fat and Functional Sausage
Elnaz Zeinalzadeh Maryam Mizani Mohammad Chamani Abbas GeramiIntroduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases and obesity and there is an increasing consumers’ demand for low fat and low calorie food products. Therefore the aim of this research work is to develop and fo MoreIntroduction: It has been proved that certain dietary fat and cholesterol cause cardiovascular diseases and obesity and there is an increasing consumers’ demand for low fat and low calorie food products. Therefore the aim of this research work is to develop and formulate a low fat meat product namely the functional sausage.Materials and Methods: In order to reduce the fat and cholesterol contents of the product and produce a low fat and functional sausage, 25% of full fat meat (17% fat) in the formulation was replaced with 1.2% and 1.7% dietary fiber, (z-trim originated from corn) and calcium gluconate (20% RDA) as a calcium source. A series of physicochemical tests were carried out on the formulated product to understand the behavior of finished low fat, functional sausage.Results: The results indicated that the fat, cholesterol and calorie contents were reduced by 34%-63%, 35%-51% and 27%-46% respectively as compared to the control.Conclusion: A combination of corn z-trim and calcium gluconate improves the physicochemical and nutritional properties as well as the emulsification quality of the formulated product. 1.7% z-trim and calcium gluconate was selected as the best formulation. Manuscript profile -
Open Access Article
194 - Synthesis, Optimization and Modeling of Curdlan Gum Production from Paenibacillus polymyxaUsing Response Surface Methodology (RSM)
S.M. Rafigh M. Vossoughi A. Vaziri A.A. Safekordi M. ArdjomandIntroduction: Curdlan gum is a bacterial polysaccharidic biopolymer that is the result of β-(1→3)-D-glycosidic linkages. Due to its ability to curdle and the water-holding capacity, curdlan has applications in the manufacture of food products such as jelly, no MoreIntroduction: Curdlan gum is a bacterial polysaccharidic biopolymer that is the result of β-(1→3)-D-glycosidic linkages. Due to its ability to curdle and the water-holding capacity, curdlan has applications in the manufacture of food products such as jelly, noodles, edible fibers. Curdlan is biodegradable, nontoxic and it has applications in the pharmaceutical industry because of its potent biological activities. For the first time, the present study is concerned with the synthesis, characterization, optimization of cultural conditions and modeling of curdlan production from Paenibacillus polymyxa using RSM. Materials and Methods: After preparation of the microorganism and the medium, Plackett–Burman design with 12 experimental runs was used to screen the effective factors through 11 variables of batch culture medium for curdlan production. Central composite design with 20 experimental runs was used for optimization of the effective variables. In addition, four characterization methods such as FT-IR, C-NMR, XRD and DSC were employed. Results: The result of the experiments showed that three nutritional factors (glucose, yeast extract and triton x-100) had the predominant effect on curdlan production. The maximum production of curdlan was 4.75 g/l from the optimum condition consisting of glucose (100 g/l), yeast extract (3 g/l) and triton x-100(2.5 g/l). In addition, the average molecular weight of curdlan was determined at 170 kDa by GPC. Conclusion: The results from this study have demonstrated that Paenibacillus polymyxa PTCC 1020 with more specific growth rate (µ) than previous studies is capable to produce curdlan gum and also the production of the synthetic curdlan was confirmed using qualitative methods of identification. Manuscript profile -
Open Access Article
195 - Evaluation of the Antioxidant Activities of Roasted and Unroasted Coffee Extracts
Sahar Khorsand Manesh Mehrada Ghavami Behzad BazyarIntroduction: Oxidation is one of the most important spoiling reaction in the oils and fats and might be delayed by the use of antioxidants to some extent. Coffee contains some effective phenolic antioxidants such as chlorogenic acids, caffeic acids ester and quinnic ac MoreIntroduction: Oxidation is one of the most important spoiling reaction in the oils and fats and might be delayed by the use of antioxidants to some extent. Coffee contains some effective phenolic antioxidants such as chlorogenic acids, caffeic acids ester and quinnic acids. The object of this research is to study the antioxidant activities of coffee extracts. Materials and Methods: In this research work coffee extracts were obtained by hexane and isopropanol after three hours of extraction period. The extracts yields and total phenolic compounds were determined using Folin ciocalteu method. The hexanolic and isoporopanolic extracts of both roasted and unroasted coffee from two varieties of coffee (Arabica, Robusta) were added to tallow at different concentrations. Peroxide value at 100UC (oven) and Induction period measurements at 110UC (Rancimat) were used as means to examine and investigate the antioxidant activities of the above extracts. Results: The results indicated that coffee extracts inhibited antioxidant activities and were able to reduce the oxidation chain reaction. The highest yield of phenolic compounds, taking Gallic acid as the index was related to the extracts obtained by isopropanol and accounted for 2.17 mg/g of dry matter. This might be due to higher polarity of isopropanol as compared to hexane. Conclusion: Among the extracts isopropanolic extract of roasted Robusta with 15% concentration exhibited the best antioxidant activity. Manuscript profile -
Open Access Article
196 - Intelligent Classification of Fresh Chicken Meat from Frozen-Thawed Using Olfactory Machine
A. Taheri Garavand E. Mirzaeei Ghaleh F. AyariIntroduction: Meat is one of the main sources of animal protein that is required and used for human consumption. Chicken meat due to the availability and economic reasons has high consumption in human societies and freshness is the most important qualitative feature of MoreIntroduction: Meat is one of the main sources of animal protein that is required and used for human consumption. Chicken meat due to the availability and economic reasons has high consumption in human societies and freshness is the most important qualitative feature of chicken meat. A device is required and necessary for detection of fresh-chilled chicken meat from frozen-thawed ones. Materials and Methods: In this research, a portable olfactory machine based on eight semiconductor metal oxide sensors was used for detecting the freshness of chicken meat. Ten grams of meat was uesd for each test followed by preprocessing and the data were analyzed by PCA and KNN methods. Results: Based on the results of PCA and KNN analysis, the freshness of chicken meat was detected with high accuracy by e-nose system. The loading and radar charts showed that the odor of chicken meat had the highest and lowest impact on the MQ136 and the TGS822 sensors, respectively. Conclusion: The olfactory machine system is a very effective way to identify the freshness of chicken meat, which is based on the speed, low cost and reliability of the sensors. Manuscript profile -
Open Access Article
197 - Investigating the Effect of Different Factors on Thermal Conductivity and Specific Heat of Pumpkin Puree
Z. DidarIntroduction: For the precise designing of thermal processes, determination of thermal properties of foods is necessary. The specific heat and thermal conductivity are the two main thermal properties of food products. Materials and Methods: In this research, the thermal MoreIntroduction: For the precise designing of thermal processes, determination of thermal properties of foods is necessary. The specific heat and thermal conductivity are the two main thermal properties of food products. Materials and Methods: In this research, the thermal properties of pumpkin purée in five levels of moisture (25, 30, 35, 40 and 45 percent), five temperature levels (25, 35, 45, 50 and 55ºC), different percentages of salt (0, 0.5, 1, 1.5 and 2%) and different percentages of sugar (0, 10, 15, 20 and 25%) were investigated. Results: The experiments showed that temperature and moisture caused increases in specific heat and thermal conductivity in pumpkin puree whereas the addition of salt and sugar caused reductions in both specific heat and thermal conductivity of pumpkin puree. In order to predict the effect of moisture, temperature, salt and sugar content on thermal properties of pumpkin puree, regression modes are used. Coefficient of Determination (R2) of specific heat capacity for temperature, moisture content, salt content and sugar content were 0.920, 0.941, 0.949 and 0.961, respectively. Coefficient of Determination (R2) of thermal conductivity for temperature, moisture content, salt content and sugar content were 0.851, 0.962, 0.956 and 0.979, respectively. Conclusion: Temperature and moisture content have direct effect on thermal properties while salt and sugar contents have reverse effect on thermal properties of pumpkin puree. Manuscript profile -
Open Access Article
198 - The Antimicrobial and Organoleptic Effects of Mentha aquatica Essential Oil on Kluyveromyces marxianus in Iranian Yoghurt Drink
S. Aghdasi H. Kaboosi L. GolestanIntroduction: Mentha aquatica is one of the species of mint family. The essential oil of this plant has shown effective antimicrobial properties on various kinds of microorganisms in the culture. This study aims to investigate the preventive influence of Mentha aquatic MoreIntroduction: Mentha aquatica is one of the species of mint family. The essential oil of this plant has shown effective antimicrobial properties on various kinds of microorganisms in the culture. This study aims to investigate the preventive influence of Mentha aquatic essential oil on viability of Kluyveromyces marxianus in Iranian yoghurt drink. Materials and Methods: Mentha aquatic essential oil was obtained by distillation method employing Clevenger apparatus. The effective composition of the essential oil was identified by Gas Chromatography equipped with Mass Spectrometer (GC/MS). The inhibitory effect of Mentha aquatic essential oil on kluyveromyces marxianus was examined on Muller Hinton agar culture using diffusion disk method. After assurance of its antimicrobial properties, the Inhibitory influence of Mentha aquatic essential oil was studied on Kluyveromyces marxianus at 0.05, 0.1, 0.125 and 0.25% concentrations in Iranian drinking yoghurt during 28 days of storage. Results: The results showed that Mentha aquatica essential oil has the highest inhibitory effect on Kluyveromyces marxianus growth at high concentrations. Concerning the antimicrobial property and organoleptic characteristics, it might be concluded that 0.1% concentration of the essential oil might be regarded as the optimum concentration. Conclusion: It can be concluded that Mentha aquatic essential oil, caused a declining effect on the viability of microorganism studied. Manuscript profile -
Open Access Article
199 - Evaluation of Physicochemical Characteristics and Viability of Lactobacillus Acidophilus in Synbiotic Date Syrup Yogurt
Z. Mohammad Hosseini F. Khodaeian Chegeni R. PourahmadIntroduction: The addition of date syrup might be considered as an ideal way to produce a functional food. This study was carried out to determine the effects of the addition of date syrup on sensory and physicochemical properties of synbiotic yogurt. Materials and Met MoreIntroduction: The addition of date syrup might be considered as an ideal way to produce a functional food. This study was carried out to determine the effects of the addition of date syrup on sensory and physicochemical properties of synbiotic yogurt. Materials and Methods: Date syrup was added at three different concentrations (5, 10 and 15% w/w). The samples were subjected to physicochemical analysis (pH, titrable acidity,syneresis and dry matter) and sensory evaluation (texture,formidability, flavor, color and overall acceptability) according to the standard methods. Results: Theresults showed that date syrup significantly increased the viability of the probiotics (P<0.05). The most count of probiotic bacteria was observed on the seventh day. After a few days the acidity was increased and the addition of each level of date syrup caused the acidity to be significantly increased (P<0.05). The results showed that pH value of the samples containing date syrup significantly decreased in the first and last days (P<0.05). There were significant differences in syneresis between control and date syrup yogurt during seventh and last days (P<0.05). The amount of dry matter was higher than control samples (P<0.05). Yogurt samples with 15% date syrup achieved the best organoleptic taste in sensory evaluation. Conclusion: Utilization of date syrup in low fat yogurt especially at 15% concentration of it, caused an increase in the viability of Lactobacillus acidophilus and decreased syneresis and improved the sensory acceptability. Eventually, fortifying yogurt with date syrup produced acceptable yogurt with beneficial health effects. Manuscript profile -
Open Access Article
200 - Riboflavin Antioxidant Scavenging Activity in the Presence of Sunlight
E. Vahhabi Nezhad M. Momen HeraviIntroduction: Free radicals are natural metabolic products that can cause some serious damages to living cells like molecular oxidation and genetic mutation. Antioxidants are natural or synthetic molecules which inhibit the living cell‘s oxidation caused by free r MoreIntroduction: Free radicals are natural metabolic products that can cause some serious damages to living cells like molecular oxidation and genetic mutation. Antioxidants are natural or synthetic molecules which inhibit the living cell‘s oxidation caused by free radicals. One of the natural antioxidants is riboflavin, which is available in many plants and animal materials. Riboflavin molecule is a photosensitive material which through the photochemical reaction causes chemical changes in the adjacent molecules. The effect of antioxidant and photosensitizer properties. Materials and Methods: In this study, the effect of four important parameters including temperature, riboflavin concentration, time and light irradiation on the antioxidant properties of riboflavin were investigated. The antioxidant activity of the riboflavin was determined based on the scavenging DPPH free radical (2, 2-diphnyl-1-picrylhydrazyl) using UV-Vis spectrophotometer. Results: The antioxidant activity of riboflavin is increased by increasing the concentration in the range of 0.4-0.7 mM. In the presence of sunlight, the free radicals of DPPH were completely scavenged by the antioxidant activity of riboflavin. In the applied temperature range, by increasing the temperature, the antioxidants activity became more intense in the free radical scavenging. Regarding kinetic, the DPPH free radical scavenging reaction was described using the first-order kinetic equation. Conclusion: According to this study, riboflavin as a photosensitive materials has a significant antioxidant effect on free radical DPPH in the presence of sunlight. Manuscript profile -
Open Access Article
201 - Nutritional Value of Fried Potatoes and Onions in Sesame, Canola and Frying Oils
N. Nikzad M. Ghavami M. Seyedain Ardabili B. Akbari Adergani R. AzizinezhadIntroduction: Fats and oils play important sensory and functional roles in food products. They are responsible for enhancing and releasing flavor components that react with other components to enhance the texture and mouthfeel of fried foods. Fat is a natural factor in MoreIntroduction: Fats and oils play important sensory and functional roles in food products. They are responsible for enhancing and releasing flavor components that react with other components to enhance the texture and mouthfeel of fried foods. Fat is a natural factor in making the food delicious. When frying food, hot oil penetrates into it, replaces its water content and makes it significantly more pleasant. This absorbed fat makes the crust crispy and affects the taste. In this study, the effect of deep frying process in sesame, canola and frying oils on nutrients and bioactive compounds of onions and potatoes and evaluation of their antioxidant activity were investigated.Materials and Methods: Slices of potato and onion were fried in sesame oil, canola and special frying oils for 8 minutes and 4 minutes, respectively. Deep frying was carried out in three separate steps (for new samples but in that oils) with an interval of three hours between each step. Slices of fried potatoes and onions were evaluated by measuring total polyphenol factors, fatty acid composition and antioxidant activity.Results: During frying, elaidic acid is produced in canola oil (1.14-1.53% in the first and third stages of frying, respectively), but no significant difference was observed between the first stage and the third one. Due to the oxidation of linoleic acid in all fried onion and potato samples the content of linoleic acid decreased palmitic acid content was increased. The height amount of total poly phenols in fried potato slices were found in potatoes fried in sesame oil followed by potatoes fried in canola and finally in frying oils. The same observations were made for onion slices fried.The amount of polyphenols in fried samples showed a significant difference as compared to pre-frying (P <0.05). The highest oxidation resistance as indicated by Rancimat test was observed in potato slices fried with sesame oil, followed by special frying and finally canola oils. The same observation was made for onion slices.Conclusion: It might be concluded that sesame oil probably due to its fatty acid composition and oxidational contents might be regarded as a better media for deep frying applications as completion to canola and frying oils. Manuscript profile -
Open Access Article
202 - Development of Two Packaging Approaches Based on Nano Silver Particles for Increasing the Shelf Life of Strawberry
N. Ehsani Sh. Shahriari R. Famil MomenIntroduction: The application of new approaches for packaging valuable fruits such as strawberry has become an attractive research subject. These approaches are used to keep the fruits properties at high quality by increasing storage time. Materials and Methods: In this MoreIntroduction: The application of new approaches for packaging valuable fruits such as strawberry has become an attractive research subject. These approaches are used to keep the fruits properties at high quality by increasing storage time. Materials and Methods: In this study, two different packing methods (Modified Atmosphere Packaging (MAP) using gas mixture (10% O2, 15% CO2, 75% N2) and Nano Silver Particles were employed. The impact of using these methods on the validity of storage time has been studied. The strawberry packaging using Nano Sliver Particles has been analyzed during 16 days in the poly-ethylene covers with the thickness of 40 microns at the temperature of 50°C. The measures used in the experiments consisted of weigh loss, solid particles in solutions, acidity, pH, fruit tissue hardness, color and the weight percentage of the O2 and CO2 existed in the package. Results: The results of the two methods on the qualitative properties of strawberry at 5°C and at different time intervals (i.e. 4, 8, 12 and 16 days) indicated that both methods increased the shelf life of the fruit regards to improved sensory characteristics. Conclusion: The experimental results illustrated that both introduced packaging approaches increased the storage time. The experimental data also indicated that the qualitative characteristics of strawberry, namely fruit color and tissue hardness have increased by using the presented approaches. Manuscript profile -
Open Access Article
203 - بررسی تاثیر رشد باکتریهای پروبیوتیک لاکتوباسیلوس اسیدوفیلوس و بیفیدوباکتریوم لاکتیس در سطوح ویتامین ب2 و ب3 موجود در ماست به روش کروماتوگرافی مایع با کارایی بالا طی دوره یخچالگذاری
Hanyeh Tolouie Seyyed Rafie Arefhosseini Seyyeed Hamid Hashemi Toloun Hanyeh Sadat EjtahedIntroduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and MoreIntroduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and niacin (vitamin B3) in probiotic yogurt and the results were compared with the traditional yogurt during refrigerated storage.Materials and Methods: After preparation of conventional and probiotic yogurts, all the samples were stored at 4°C, and the contents of B2 and B3 vitamins were assessed on the first, third and seventh day of refrigeration. Vitamins B2 and B3 were analysed using highperformance liquid chromatography by fluorescence and ultraviolet detections respectively.Data was analysed using SPSS version 18.Results: Vitamin B2 contents of probiotic yogurt samples were significantly higher than the control samples during the course of this study (P< 0.05). Significant differences between vitamin B3 contents in conventional and probiotic yogurt samples were found on the seventh day of refrigeration (P< 0.05).Conclusion:This study showed that by using probiotic strains higher retention of B2 and B3 vitamins in yogurt during refrigerated storage is observed. Manuscript profile -
Open Access Article
204 - Chemical Evaluation of Oils Extracted from Seven New Varieties of Canola
N. Golshani M. Ghavami B. DelkhoshIntroduction: Today one of the problems concerned with the agriculture and food industriesis the import of approximately 90% of edible oils. It is therefore important to identify thechemical nature of an oil particularly the fatty acid composition in order to select the MoreIntroduction: Today one of the problems concerned with the agriculture and food industriesis the import of approximately 90% of edible oils. It is therefore important to identify thechemical nature of an oil particularly the fatty acid composition in order to select the bestquality. The aim of the present work is to evaluate seven different varieties of Canola andselect the most suitable.Materials and Methods: Seven different varieties of canola were obtained from Institute ofSeed Improvement, Karaj Station. The seeds were subjected to oil extraction by solventfollowed by the chemical analyses of the extracted oils namely fatty acid composition,induction period determination, quantitative determinations of Copper and Iron, quantitativedetermination of nonsaponifiable matter and qualitative and quantitative determinations ofsterols and tocopherols.Results: The amount of the extracted oils for all the varieties examined ranged from 33.0 to46.2%. The nansaponifiable matter content accounted for 1.88 to 3.10% where sterols werethe major fraction. Tocopherols namely γ and α tocopherols were present but there werequantitative variations concerned with sterols and tocopherols in all the varieties examined.Mono and Poly unsaturated fatty acids concentrations ranged between 59.40 to 66.02 and25.59 to 31.21 respectively among the varieties examined.Conclusion: All the varieties examined had significant differences concerned with thechemical analyses. Oleic acid was the major fatty acid and traces of erucic acid were presentamong the examined varieties. All the crude extracted oils had induction periods rangedbetween 8.75 to 12.32 hours at 110˚C that might be considered satisfactory considering thefatty acid composition. Manuscript profile -
Open Access Article
205 - The Effects of Conjugated Linoleic Acid Supplementation on Body Composition, Leptin and Muscle Strength of Non-Athletic Men
Kh. Moonikh M. Kashef A. AzadIntroduction: The supplementation of Conjugated Linoleic Acid in animal studies has shown to increase the lean body mass and reduces the fat mass. Few studies have been investigating the effects of CLA supplementation in human. The aim of this study is to examine the ef MoreIntroduction: The supplementation of Conjugated Linoleic Acid in animal studies has shown to increase the lean body mass and reduces the fat mass. Few studies have been investigating the effects of CLA supplementation in human. The aim of this study is to examine the effects of Conjugated Linoleic Acid supplementation on body composition, serum leptin and muscle strength in non-athletic men. Materials and Methods: In this semi-experimental, double-blind study, 24 non-athletic men were randomly assigned to two groups; the supplement (12) and placebo (n=12) groups. The supplement group took 3 gr CLA/d and the control group or placebo group received the same amount of nutrients as the supplement group but without the addition of CLA. Blood samples were taken before and after the intervention in order to determine the levels of leptin. Body fat mass, lean body mass percent and muscular strength were also measured before and after the intervention. Data were analyzed with SPSS version 19 using independent and paired-samples T-test. Results: There were not significant differences in serum leptin levels between the groups examined. In addition, significant differences were not observed in muscle strength, fat and lean body mass percents. Conclusion: 6 weeks of supplementation with conjugated Linoleic Acid did not improve the body composition, serum leptin levels and muscle strength in non-athletic men. Manuscript profile -
Open Access Article
206 - Effect of Zedo and Almond Gums as Fat Replacers on Flow Behavior and Organoleptic Characteristics of Vanilla Low-Fat Dairy Dessert
H. Jooyandeh H. Rostamabadi M. GoudarziIntroduction: Employing fat-replacers for development of low-fat food formulations is of growing interest because of consumers’ desire for healthy eating. The present study was aimed to investigate the possibility of using Zedo and almond gums as fat replacers for MoreIntroduction: Employing fat-replacers for development of low-fat food formulations is of growing interest because of consumers’ desire for healthy eating. The present study was aimed to investigate the possibility of using Zedo and almond gums as fat replacers for developing a vanilla low-fat dairy dessert. Materials and Methods: Effect of different levels of Zedo or almond gums (0.1, 0.2 & 0.3% w/w) on flow behavior and organoleptic characteristics of vanilla low-fat dairy dessert was studied in comparison to those of full-fat control sample. Results: The flow behavior of the dairy desserts fitted well to the Ostwald de Waele model (R2>0.99). All the samples exhibited shear-thinning flow behavior; however, fat reduction significantly resulted in decreased apparent viscosity and consistency index and increased flow index. Zedo and almond gums both caused an increase in the consistency index and favored the shear-thinning behavior of the low-fat dairy dessert as the flow index approached zero. The low-fat dairy desserts incorporated with 0.2% Zedo gum or 0.3% almond gum did not significantly differ from full-fat control in terms of flow behavior characteristics. The low-fat dairy dessert containing 0.3% Zedo gum, despite showing stronger shear-thinning behavior, was less appreciated than full-fat control. Conclusion: It was shown that by using 0.2% Zedo or 0.3% almond gum, it is possible to develop a low-fat dairy dessert with desired rheological and organoleptical properties. Manuscript profile -
Open Access Article
207 - Evaluation of Citron Peel (Citrus medica L.) Extract and Essential Oil on the Stability of Sunflower Oil
S. Okhli H. Mirzaei S.E. HoseiniIntroduction: 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 MoreIntroduction: 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 -
Open Access Article
208 - The Effect of Alkali Pretreatment on the Physicochemical and Rheological Properties of Iranian Beluga Fish Gelation
سمیرا Sabagh Pour علی Motamed Zadegan میلاد HadidiIntroduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an al MoreIntroduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an alternative source for commercial gelatin. Materials and Methods: In order to optimize the extraction of gelatin from the skin of Iranian beluga fish ( Huso huso), the effect of different concentrations of NaOH (0.01, 0.05 and 0.075 N) and Ca(OH) 2 (0.01, 0.05 and 0.075N) on the extraction yield, melting point, viscosity, gel strength, colour and the molecular weight of extracted gelatin were investigated. Results: The results indicated that the highest extraction yield was obtained when 0.05 N Ca (OH) 2 was employed. The highest and lowest melting points (30.98 and 28.0°C) were related to the treatments concerned with 0.01N NaOH and 0.05 N Ca (OH)2 respectively (p< 0.05). The viscosities were increased as the alkali concentrations were reduced, however sodium hydroxide concentration affected the viscosity more than calcium hydroxide (p<0.05). Gel strength was affected more by 0.01N sodium hydroxide. There were not significant differences between the treatments concerning colour changes. Conclusion: The results indicated that 0.01 N NaOH treatment produced gelatin with improved functionality and characteristics. Manuscript profile -
Open Access Article
209 - The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake
Banafsheh Aghamohammadi Masoud Honarvar Babak Ghiassi Tarzi Babak DelkhoshIntroduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional MoreIntroduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional properties, in recent years.Materials and Methods: In this research, the effects of substituting 25, 50, 75 and 100% of sugar with molasses, on viscosity, density and pH of dough, volume and color of cake, are studied.Results: The results of these experiments showed that pH values of the dough don’t have a meaningful difference as compared to the control sample in all the cases examined. The viscosity decreased in all the samples containing molasses and the differences were significant. By increasing the level of substitution, density and volume of the product increased and decreased respectively. Evaluation of crumb color showed that all of samples are darker than the control.Conclusion: According to the results, the shelf life of the cakes might be increased and the quality and nutritional values might be improved by using molasses in the formulation. Manuscript profile -
Open Access Article
210 - Optimization of Traditional Iranian Ice Cream Formulation Enriched with Spirulina Using Response Surface Methodology
F. Rasouli sh. Berenji A. Shahab LavasaniIntroduction: Ice cream is one of the most popular dairy dessertsand thus is an appropriate candidate to be fortified withblue-green microalgae Spirulina as a nutrient-dense food component. The main aim of the present study is to optimize the formulation ingredient of t MoreIntroduction: Ice cream is one of the most popular dairy dessertsand thus is an appropriate candidate to be fortified withblue-green microalgae Spirulina as a nutrient-dense food component. The main aim of the present study is to optimize the formulation ingredient of traditional Iranian ice cream enriched with Spirulina platensis using response surface methodology (RSM). Materials and Methods: The experiments were designed according to a 5-level-2-factor central composite design using RSM. The independent variable were formulation ingredients including Spirulina (0-5% w/w) and Carboxymethyl cellulose (0-0.5% w/w) and the responses of interest were the physical (viscosity, melting resistance and overrun) and organoleptic properties (flavor, color, texture and total acceptability) of ice cream. Results: The results indicated that while viscosity and melting resistance increased, overrun decreased by use of Spirulina (P<0.05). Carboxymethyl cellulose exerted the same effect on the physical characteristics of ice cream as did Spirulina, except for overrun on which it did not show a significant effect (P≥0.05). The results of sensory analysis revealed that organoleptic properties of ice cream was adversely affected (P<0.05) by spirulina whereas, carboxymethyl cellulose did not have significant effect (P≥0.05) on them. RSM described that incorporation of optimum concentration of 0.25% w/w Spirulina and 0.34% w/w carboxymethyl cellulose into the ice cream formulation would result in a health-promoting product with desired physical (melting resistance: 75.4; overrun: 55.27) and organoleptic properties (total acceptability score: 4.25 out of 5). The optimum sample showed significantly higher viscosity, melting resistance and overrun as compared to the commercial ice cream (P<0.05). The optimum and commercial samples both fulfilled the requirements of the sensory panel (P≥0.05). The optimum sample had a higher microbial quality as compared to commercial sample Conclusion: It might be concluded that theincorporation of the optimum level of spirulina into the formulation of ice cream makes it possible to develop a functional product with desired physical and sensorial quality. Manuscript profile -
Open Access Article
211 - The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA)
A. Taherian M. Rahbari A. R. Sadeghi MahonakIntroduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it is MoreIntroduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it isconsidered as an unique product in dairy industry. The aim of this study is to use kefir in icecream formulation and investigate the substitution of sugar by the date syrup and in additionstudy the effect of arabic gum as a stabilizer on the physicochemical and sensory properties ofthe ice cream.Materials and Methods: In this study, kefir is first produced and then used in the ice creamformulation. Then effects of sugar substitution by date syrup (0%, 25%, 50% and 75% w/v)and arabic gum (0%, 0.1%, 0.2% and 0.3% w/v as stabilizers) on physicochemical (acidity,pH, viscosity, overrun, melting rate and first dripping time) and sensory properties of orangekefir ice cream were investigated.Results: The results indicated that the application of date syrup and arabic gum causedincreases in the acidity, apparent viscosity, overrun, first dripping time and decreases inmelting rate and pH of the ice cream samples. Organoleptic scores were decreased byincreasing the date syrup and arabic gum concentrations.Conclusion: By considering the kefir microbial flora activity on the physicochemicalproperties of the product, it might be concluded that 25% date syrup and 0.2% arabic gumconcentrations are the most suitable sugar and stabilizer substitution in the production of kefirice cream. Manuscript profile -
Open Access Article
212 - The Effect of Partial Replacement of Meat with Gelatin on the Physicochemical and Sensory Properties of Sausage
نادیا Shokraneh مریم Mizani S. E. Hosseini عسگر Farahnaki عباس GeramiIntroduction: In the formulation of meat products such as sausages, some non meat proteinsand non protein hydrocolloids are usually employed to improve the rheological properties,nutritional value and reduce the fat content, therefore gelatin might be considered as an o MoreIntroduction: In the formulation of meat products such as sausages, some non meat proteinsand non protein hydrocolloids are usually employed to improve the rheological properties,nutritional value and reduce the fat content, therefore gelatin might be considered as an optionamong others. In this study, bone- gelatin gel has been used in beef sausage in order to reducethe amount of meat and also evaluate its effect on the physicochemical and sensory propertiesof the final product.Materials and Methods: Physicochemical analysis (moisture, ash, protein, fat, pH, bloomand viscosity) have been accomplished on bovine bone gelatin. A 20% gel of gelatin wasprepared and used at the concentrations of 0, 3, 5 and 10% as meat substitute in the sausageformulation. Samples were produced in two batches and analyzed for chemical, physical andsensory characteristics.Results: Moisture and fat contents of all of the samples were lower than the control, thereforein sausage with 10% gelatin, the highest reductions (3.69 and 3.87%, respectively) wereobserved. The results of texture profile analysis showed that by increasing gelatinconcentration in the formulation, the hardness was decreased but cohesiveness was increased.Meanwhile the addition of gelatin leads to an increase in the parameter b* as compared to thecontrol. All of the gelatin- containing samples obtained higher scores from overallacceptability aspect in the sensory tests.Conclusion: According to the results regarding physicochemical and sensory tests, thesample containing 5% gelatin gel might be selected as the most suitable formulation. Manuscript profile -
Open Access Article
213 - Effect of Polydextrose and Galactofructose on the Viability of Probiotic Bacteria and Physicochemical and Sensory Properties of Synbiotic Kefir Drink
B. Falahat R. Pourahmad B. KhorshidpourIntroduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viabi MoreIntroduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viability of probiotic bacteria and physicochemical and sensory properties of synbiotic kefir drink. Materials and Methods: Different concentrations (0.5 and 1%) of polydextrose and galactofructose (solely or in combination together) were used in kefir production. The samples were kept at 4˚C for 2 weeks and their microbial, physicochemical and sensory properties were evaluated. Results: The results showed that the use of polyextrose and galactofructose increased the viability of probiotic bacteria, pH and viscosity and decreased acidity of the test samples compared to the control sample (p≤0.05). In the kefir samples containing polyextrose and galactofructose, the viability of Lactobacillus acidophilus was more than Bifidobacterium lactis during storage. During storage, acidity and ethanol increased but pH decreased significantly (p≤0.05). The sample containing 0.5% polydextrose had the highest viability of probiotic bacteria on the 14th day. Sensory evaluation of kefir samples showed that the use of polyextrose and galactofructose caused a significant increase in overall acceptance score (p≤0.05). Conclusion: The sample containing 1% galactofructose and the sample containing 0.5% galactofructose + 0.5% polydextrose had the highest overall acceptance score. Since the number of probiotic bacteria in the above mentioned samples was 107-108 CFU/ml, these samples were selected as the best samples. Manuscript profile -
Open Access Article
214 - Engineered Strptococcus thermophilus for Natural Vanillin Production and Its Application in Food Industry
M. Ashengroph I. NahviIntroduction: Increased demand for organic food products has made the application of microorganisms as natural catalysts for the synthesis of natural vanillin from propenylbenzene. Due to the antimicrobial capability and antioxidant activity of vanillin, it can be used MoreIntroduction: Increased demand for organic food products has made the application of microorganisms as natural catalysts for the synthesis of natural vanillin from propenylbenzene. Due to the antimicrobial capability and antioxidant activity of vanillin, it can be used as a food preservative and flavoring agent in food industries. The object of this project is to design and construct recombinant Strptococcus thermophilus that can be employed as a catalyst for bioconversion of ferulic acid into natural vanillin. Materials and Methods: Structural fcs (feruloyl-CoA synthetase) and ech (enoyl-CoA hydratase/aldolase) genes were cloned and expressed. Recombinant plasmid pNZ8048-T5/ech/fcs was transformed into S. thermophilus for production of vanillin from ferulic acid and confirmed by double digestion, nested PCR and sequencing.Gene expression levels were evaluated by High-Performance Liquid Chromatography (HPLC). Results: Designed recombinant plasmid makes it possible to use the fcs and ech genes as a source of cloning in the expression vector pNZ8048 under the control of phage T5 promoter in S. thermophilus host system, successfully cloned and expressed. The results indicated that the optimal molar conversion of vanillin (62%) and vanillyl alcohol (18%) was obtained after 12 hours and 16 hours, respectively using recombinant S. thermophilus. Conclusion: The present study provides the first evidence for the synthesis of recombinant vanillin from ferulic acid by S. thermophilus. Given the economic importance of lactic acid bacteria that are Generally Recognized as Safe (GRAS) status and their practical application in the food industries, the results can be used as a base in the production of food-safety products in recombinant probiotics. Manuscript profile -
Open Access Article
215 - 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. MirdamadiIntroduction: 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 MoreIntroduction: 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
216 - Comparison of the Antibiotic Resistance of Lactobacilli Isolated from Traditional Dairy Products with the Antibiotic Resistance of Lactobacilli Isolated from Industrially Produced Dairy Products
B. Moghimi M. Ghobadi Dana R. ShapouriIntroduction: Lactobacilli are a member of the Lactic Acid Bacteria (LAB) family that are used as starter culture in the production of industrial and traditional dairy products. Lactobacilli could potentially play an important role in the transition of antibiotic resist MoreIntroduction: Lactobacilli are a member of the Lactic Acid Bacteria (LAB) family that are used as starter culture in the production of industrial and traditional dairy products. Lactobacilli could potentially play an important role in the transition of antibiotic resistance to gastrointestinal bacteria or pathogenic bacteria.Materials and Methods: In this study, Lactobacilli were isolated from traditional yogurts, yogurt drinks and industrial yogurts and yogurt drinks and the antibiotic resistance to 13 antibiotic including: Penicillin, Ampicillin, Tetracycline, Erythromycin, Gentamicin, Streptomycin, Vancomycin, Nalidixic acid, Trimethoprim Sulfamethoxazole, Kanamycin, Rifampin, Ciprofloxacin, and Chloramphenicol have been investigated and the results were compared.Results: According to the results, vancomycin resistance was the most prevalent phenotype in traditional yogurt (45.8%) and yogurt drink (40%) and in industrial yogurt (59%) and yogurt drink (50%) respectively. Except in the case of Penicillin and rifampin there was no significant difference between the resistances of Lactobacilli isolated from industrial yogurt to other studied antibiotics in this study are compared to the resistance of Lactobacillus isolated from traditional yogurt. Ciprofloxacin resistance in Lactobacilli isolated from industrial yogurt drink is significantly higher than the resistance of Lactobacilli isolated from traditional yogurt drink and there was no significant difference between the resistances to the other studied antibiotics inLactobacillus isolated from industrial and traditional yogurt drink.Conclusion:Antibiotic resistance was observed in Lactobacilli isolates of traditional and industrial samples. It seems that there is a need to pay attention to the antibiotic resistance in starter cultures used in the food industries in order to prevent the spread of antibiotic resistance. Manuscript profile -
Open Access Article
217 - Using of Microbial Transglutaminase as a Substitute for Part of Skim Milk Powder in Spinach Yoghurt
Vajiheh Fadaei Noghani Azam Mofidi Mahdi ZareiIntroduction: Microbial transglutaminase (MTGase) enzyme is one of transferase enzymes that can catalyze the formation of ε-(δ glutamyl-)-lysine cross links in proteins via an acyl transfer reaction. The enzymatic cross linking of proteins by means of micr MoreIntroduction: Microbial transglutaminase (MTGase) enzyme is one of transferase enzymes that can catalyze the formation of ε-(δ glutamyl-)-lysine cross links in proteins via an acyl transfer reaction. The enzymatic cross linking of proteins by means of microbial transglutaminase strengthens protein-based food structures at the molecular level and positively affects properties such as serum holding capacity and gel firmness. In this study, the effect of using this enzyme (0.1, 0.2 and 0.3 g L-1) ,as a substitute for part of the skim milk powder, was evaluated. Materials and Methods: The effect of enzyme on selected physicochemical (eg pH, titratable acidity, syneresis and viscosity) and organoleptic properties (texture, flavor, odor and overall acceptability) of spinach yoghurt was examined. Evaluations were performed at 0, 5, 10 and 15 days of storage at 4°C. Results: In general, addition of different concentrations of MTGase caused no significant changes in acidity and pH of yoghurt samples. However, it increased the viscosity and decreased the syneresis. It was indicated that the concentration of 0.1 g L-1 could be considered as the optimum concentration for MTGase. Although higher concentrations could produce better properties, but it was not economical, because fewer concentration of enzyme was able to create a sample similar to the control. Conclusion: The results showed that the MTGase is an acceptable substitute for skim milk powder in spinach stirred yoghurt. Manuscript profile -
Open Access Article
218 - Modeling of Peach Drying Process using Infrared Dryer by Genetic Algorithm Method
F. Salehi S. H. Hosseini GhaboosIntroduction: Due to low energy efficiency and prolonged drying time of agricultural products by conventional methods, application of the new techniques such as infrared radiation, has been investigated. Materials and Methods: In this study, in order to dry and increase MoreIntroduction: Due to low energy efficiency and prolonged drying time of agricultural products by conventional methods, application of the new techniques such as infrared radiation, has been investigated. Materials and Methods: In this study, in order to dry and increase the shelf life of peach, infrared radiation (IR) method has been employed. The effect of infrared lamp power at three levels 150, 250 and 375 watts, the distance of the samples from the lamp at three levels 5, 7.5 and 10 cm and at 1 minute intervals for up to 120 minutes on drying of peach were examined. Modeling of process was carried out with genetic algorithm–artificial neural network (GA-ANN) method with 3 inputs (lamp power, distance and time) and1output (weight loss). Results: The results of infrared drying of peach showed that by increasing the lamp power and decreasing the sample distance from the heat source, the drying rate is increased. By increasing the infrared lamp power from 150 to 375 watt, the weight loss is increased from 39.4 to 87.50 % and with increase in 250 watt lamp distance from 5 to 10 cm, the weight loss is decreased from 87.6 to 73.5 % for the sample. The GA-ANN modeling results showed that a network with 13 neurons in 1 hidden layer with using hyperbolic tangent activation function can predict the weight loss in peach drying using infrared method (R=0.9991). Conclusion: Sensitivity analysis results by optimum ANN showed that drying time is the most sensitive factor to control the weight loss of peach slides. Manuscript profile -
Open Access Article
219 - Evaluation of the Antimicrobial Activity of Annatto Dye on Salmonella Enteritidis in Mayonnaise
محمود Yolme M.B. Habibi Najafi F. hosseini R. FarhoshIntroduction: The hazards of antibiotics and synthetic preservatives have been identified, therefore researchers are looking for natural and safe alternatives. Annatto dye is used in the food industry, widely. Annatto dye has antimicrobial and antioxidant properties. Th MoreIntroduction: The hazards of antibiotics and synthetic preservatives have been identified, therefore researchers are looking for natural and safe alternatives. Annatto dye is used in the food industry, widely. Annatto dye has antimicrobial and antioxidant properties. The subject of this study was to evaluate the antimicrobial effect of annatto dye on Salmonella Enteritidis in mayonnaise. Materials and Methods: Annatto dye was extracted by maceration methods and after concentration, the powder was produced using vacuum oven. Samples containing 0.1, 0.2 and 0.4 percent annatto dye and 1 ml of 1.5 mac farlan microbial suspension (include 1.5 × 108 CFU) were prepared and stored at 4 and 25 ˚C. 1 ml from each dilution was cultured as pour plate to evaluate the bacterial survival of the sauce. The colonies were counted as log cfu/g for the duration of twenty days in triplicate orders. Results: The survival of S.enteritidis was decreased by increasing the annatto dye in both temperatures and has a significant difference with the control sample (P < 0.05). The population of S.enteritidis has shown more reduction at 25 ˚C as compared to 4 ˚C. Therefore the population of S.enteritidis would reach the minimum concentration under 25 ˚C after 17 days. Conclusion: Annatto dye decreased the survival of S.enteritidis in mayonnaise sauce. Temperature of 25 ˚C imposed more fatality effect on S.enteritidis in mayonnaise sauce. Therefore, annatto dye might be employed as an inhibitor in such products. Manuscript profile -
Open Access Article
220 - Effect of Gelatin/Hydroxypropyl-β-Cyclodextrin Bioactive Edible Coating Containing Nanoemulsion of Nettle Essential Oil on the Shelf Life of Turkey Meat
M. Adeli Milani M. Ghobadi Dana B. Ghanbarzadeh A. Alizadeh P. Ghasemi AfsharIntroduction: is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical composit MoreIntroduction: is the evaluation of the effect of gelatin/Hydroxypropyl-β-cyclodextrin coating containing nanoemulsion of nettle (Urtica dioica L. ( on chemical, microbial and sensory properties of turkey meat during storage. Materials and Methods: Chemical compositions of nettle essential oil were detected using Gas Chromatography-Mass Spectrometry. Samples of turkey meat coated with 1.5% (V/V) nanoemulsion of nettle, coated with gelatin/hydroxypropyl-β-cyclodextrin (HPBC) containing nanoemulsion of nettle, packed in cellophane and without coating (Control) were stored at 4°C. Their physical and chemical (weight loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances), microbial and sensory properties were evaluated at different intervals (0, 5, 10, 15, 20 days) of storage. Results: The results of Gas Chromatography-Mass Spectrometry showed the presence of effective compounds with antimicrobial and antioxidant activities especially Carvacrol (51.71%). According to the results, lower amounts of weight loss, total volatile basic nitrogen, mesophilic, psychrophilic bacteria, molds, and yeasts were observed in turkey meat samples treated with nanoemulsion of nettle essential oil in comparison to the control during storage (p˂0.05) and the highest sensory scores were gained. Conclusion: Application of gelatin/HPBC coating containing nanoemulsion of nettle essential oil had a desirable effect on the control of chemical and microbial spoilage, therefore it can be used for increasing the shelf life of turkey meat in the food industry. Manuscript profile -
Open Access Article
221 - Modeling of Soybean Snack Roasting by Infrared Heating Using Artificial Neural Network (ANN)
H. Bagheri M. Kashani Nejadntroduction: Soybean is recognized as a good source of essential nutrients including protein, oil and several bioactive compounds and soybean has the potential to be used as snack and roasted nut, but most significant factor responsible for such limitation is probably c Morentroduction: Soybean is recognized as a good source of essential nutrients including protein, oil and several bioactive compounds and soybean has the potential to be used as snack and roasted nut, but most significant factor responsible for such limitation is probably considered as the characteristic flavor of soybean. Raw soybean has beany, bitter and astringent flavors. Therefore to improve its consumption, the particular flavor of raw soybean must be removed. Roasting might be considered as one of the best methods for this object. Materials and Methods: In this study, the infrared roaster is designed and soybean has been prepared and roasted according to the experimental condition. In this work, an artificial neural network model was developed for modeling of moisture content of soybean snack during infrared roasting. In order to do this, infrared lamp powers of 250, 350 and 450 W, distance between lamp and sample of 4, 7 and 10 cm and roasting time of 30 min were considered as the inputs and the amount of moisture ratio (MR) was estimated as the output. In addition, three different mathematical models were fitted to the experimental data and compared with the ANN model. Results: Based on these results, artificial neural network model for MR with one hidden layer, Sigmoid function as the transfer function, Levenberg-Marquardt method as the learning rule, 4 hidden neurons, 55% for training subset and 25 and 20 percent for each of validation and test subsets respectively had the best over fitting. The determination coefficient (R2) and root mean square error (RMSE) computed for the ANN model were 0.9992 and 0.01099and for the best mathematical model (Two term model) were 0.9776 and 0.02758, respectively. Conclusion: It was concluded that the artificial neural network model satisfied the work better than the mathematical model concerned with soybean snack roasting. Manuscript profile -
Open Access Article
222 - Investigation on Physicochemical and Rheological Properties of Malva Leaves Gum (Malva Neglecta)
A. Hassanpour Amnieh H. Jooyandeh B. Nasehi M. HojjatiIntroduction: Gums are polysaccharide components with high molecular weight that easily suspend in water and are dispersed under suitable conditions. They are used as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to det MoreIntroduction: Gums are polysaccharide components with high molecular weight that easily suspend in water and are dispersed under suitable conditions. They are used as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to determine the properties of the new Malva leaf’s gum. Materials and Methods: The gum was isolated from the leaf of Malva neglecta plant by warm-water extraction. Purification was carried out by barium complexion. Purified gum was evaluated in terms of physicochemical properties. Furthermore, rheological properties of extracted gum were evaluated in shear rate at the range of 0.1–1000 s-1 with Brookfield viscometer and flow behavior and effect of temperature and gum concentration on the viscosity was evaluated. Results: The Purified gum contained 8.12±0.43% moisture, 77.04± 0.83% carbohydrate, 8.56± 0.62% protein, 2.49± 0.3% ash and 5.33± 0.29% uronic acid. Among the rheological models, power law model appropriately described the behavior of the gum. Arrhenius model was also properly applied to evaluate and describe the relation between gum viscosity and temperature. Three model's power, exponential and polynomial were used to evaluate the effect of gum concentration on the apparent viscosity in the shear rate of 10 s-1. Conclusion: According to shear thinning behavior, Malva gum can be used in food industry. Extracted gum showed higher sensitivity to temperature at higher levels of gum concentration and power law model was selected as the best model to assess the effect of gum concentration on the viscosity. Manuscript profile -
Open Access Article
223 - The Effect of the Cress Seed Gum and Pectin on the Qualitative and Organoleptic Characteristics of Gluten- Free Pasta
A. H. Sarraf M. Salehifar L. Shahsavani MojaradIntroduction: In gluten-free pasta there is a need to use materials that can partially simulateviscoelastic properties of gluten in the dough and have the ability to replace gluten. The aimof this study is to investigate the potential of replacing gluten in cassava star MoreIntroduction: In gluten-free pasta there is a need to use materials that can partially simulateviscoelastic properties of gluten in the dough and have the ability to replace gluten. The aimof this study is to investigate the potential of replacing gluten in cassava starch-based pastaformulation by using cress seed gum and pectin and evaluate the qualitative and organolepticproperties of gluten-free pasta and finally optimize pasta formulation.Materials and Methods: In this study, pectin at three concentrations of 1%, 2% and 3% andcress seed gum at concentrations of 0.5%, 1% and 1.5% were employed. Weight after cooking(baking numbers), the percentage of solids in the cooking water (glazing), adhesion, color,moisture and sensory evaluation were investigated. Statistical analysis of the result wascarried out by response surface method (RSM).Results: The results indicated that the addition of pectin and cress seed gums concerned withthe weight after cooking (cooking number), total soluble solid in cooking water (glazing),adhesion, color were significant at 0.05% level. The sensory evaluation based on hedonicmethod showed significant level at 0.05% level as concerned with taste, odour, texture andover all acceptability.Conclusion: It was concluded that the addition of pectin and cress seed gums causedincreases in moisture and cooking number. The results of glazing and adhesion indicated thatby increasing the concentration of pectin, glazing is decreased linearly and by increasing theconcentration of cress seed gum glazing is in increased linearly in the case of gluten freepasta. The application of Hunter lab regarding the evaluation of colour L * is decreased whilea * and b * is increased nonlinearly by the addition of both cress seed and pectin gums. Theresults concerned with the organoleptic test showed that both pectin and cress seed gumschanged the taste and odour. The assessors gave the highest score to the samples containing1% cress seed and 2% pectin gums concerned with colour, texture and overall acceptability. Manuscript profile -
Open Access Article
224 - The Effect of ZnO Nanoparticles on the Growth of Bacillus subtilis and Escherichia coli O157:H7
hakimeh esmaielzadeh parvaneh sangpour ramin khaksar farzaneh shahrazIntroduction: Recently antimicrobial nanoparticles such as ZnO have attracted the attentions of scientists. Regarding the antimicrobial effect and low cost of ZnO nanoparticles, these might be emplyed in food industry to reduce the growth of food microorganisms. The obj MoreIntroduction: Recently antimicrobial nanoparticles such as ZnO have attracted the attentions of scientists. Regarding the antimicrobial effect and low cost of ZnO nanoparticles, these might be emplyed in food industry to reduce the growth of food microorganisms. The object of this study is to evaluate the antibacterial effect of ZnO nanoparticles on Bacillus Subtilis and E.Coli O157:H7, two important spoiling and pathogenic bacteria of food.Materials and Methods: ZnO nanoparticles have been synthesized by molten salt method and have been characterized by X-ray diffraction, and scanning electron microscopy. Bacillus Subtilis and E.Coli O157:H7 have been inoculated in 2% and 4% w/w ZnO containing tryptic soy broth followed by the plot of their growth curve.Results: Treatments with both 2% and 4% concentrations of ZnO nanoparticles significantly reduced the number of E.Coli O157:H7 (p=0.001 and p Conclusion: Regarding the results of the present study, ZnO nanoparticles can significantly reduce the number of both bacteria however it seems that the effect for gram negative bacteria might be more dramatic. Manuscript profile -
Open Access Article
225 - Investigating the Possibility of Increasing the Stability of Pan Releasing Oil
M. Ghoraba B. Ghiassi Tarzi M. GhavamiIntroduction: This research work is concerned to identify and present the optimal formulation for maximum stability time of pan releasing oil. Non separation of food products particularly bakery ones from the pan will reduce the quality of the product and causes some wa MoreIntroduction: This research work is concerned to identify and present the optimal formulation for maximum stability time of pan releasing oil. Non separation of food products particularly bakery ones from the pan will reduce the quality of the product and causes some wastes. This study was designed to optimize the possibility of increasing the shelf life of releasing pan oils by using sunflower seed and canola oils.Materials and Methods: In order to formulate the pan releasing oil by Design Expert, sunflower seed andcanola oils with three different kinds of antioxidant (TBHQ, BHA, BHT) at different concentrations (100 ppm to 200 ppm) were prepared. Percent free fatty acid, acid value, peroxide value, induction period and fatty acid profile and composition were determined according to the national standard. The optimum concentration of the antioxidant concerned with pan releasing oil was obtained at 35° C for 90 days. Results: The result of this study indicated that the best result concerned with above factors was sunflower seed oil with 155 ppm tert-Butylhydroquinone concentration. Therefore, sunflower seed oil with added TBHQ as antioxidant might be used as a new and healthy pan releasing oil. Conclusion: Sunflower seed oil containing TBHQ might be introduced as a stable, healthy pan releasing oil. Conclusion: Sunflower seed oil containing TBHQ might be introduced as a stable, healthy pan releasing oil. Manuscript profile -
Open Access Article
226 - Evaluation of Produced Dietary Fiber from Wheat Bran as a Fat Replacer in Mayonnaise
Maryam Aslanzadeh Maryam Mizani Abbas Gerami Mazdak AlimiIntroduction: Mayonnaise is classified as semi-solid oil-in-water emulsion that contains at least 66% fat according to ISIRI. Due to the risks of too much consumption of oils and fats and diseases related to it, people prefer to decrease the amount of fat in their diet. MoreIntroduction: Mayonnaise is classified as semi-solid oil-in-water emulsion that contains at least 66% fat according to ISIRI. Due to the risks of too much consumption of oils and fats and diseases related to it, people prefer to decrease the amount of fat in their diet. In this study the application of modified wheat bran as a fat replacer in low fat mayonnaise was evaluated and physicochemical and sensory characteristics of the product was compared with the control sample. Materials and Methods: Mayonnaise samples containing 1, 2 and 3% of dietary fiber with the control (containing starch) were produced. Acidity, pH, viscosity, color measurements, emulsion stability and sensory properties were conducted on all the treatments according to the standard methods.Results: The results showed that after using dietary fiber as a fat replacer in mayonnaise, chemical characteristics such as pH and acidity did not differ significantly as compared to the control. Samples were stable but color created some problems.Conclusion: The results indicated that the mayonnaise sample containing 1% dietary fiber was selected as the best sample as compared to the blank in all the tests performed. The color of low-fat mayonnaise produced was different from the control sample. This might be due to an incomplete function of hydrogen peroxide attributed in vitro. Manuscript profile -
Open Access Article
227 - Comparison of Physicochemical Characteristics and Bioactive Components of Four Citrus Fruit Varieties -Their Evaluation for Juice and Concentrate Production
Seyed Yousef Pour Mir Ali resa Sadeghi Mahonak Javad Fatahi Moghadam mehran AlamiIntroduction: Citrus fruits have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and bioactive components of four citrus varieties in th MoreIntroduction: Citrus fruits have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and bioactive components of four citrus varieties in the north part of Iran are studied for their possible use in the fruit juice and concentrate processing factories. Materials and Methods: Some characteristics and properties consisting of fruit length, diameter, spherical coefficient, volume, peel thickness, pulp percentage, juice percentage, TSS, sugar, TA, ascorbic acid, total phenolics and anti-oxidant capacity were determined according to the defined standard methods. Results: The results showed that fruits were different in shape. The highest and lowest length and volume have been found in Thomson orange and Unshiu mandarin respectively. Siavaraz orange and Unshiu mandarin had the maximum and minimum spherical coefficient (0.97 and 0.91) respectively. The Thomson orange with highest peel thickness (4.82 mm) and pulp (9.53%) had the lowest percent juice extracted in the Laboratory (31.15%) and in the production line (26.78%). There was the highest amount of total sugar and TA in Unshiu mandarin (9.19 g.g-100) and Siavaraz orange (1.85 g.g-100) respectively. Considering the bioactive compounds, the results revealed that there was the highest concentration of ascorbic acid and total phenolic compounds in Siavaraz orange (58.3 mg.g-100) and moro Blood orange (55.25mg.g-100) respectively. Furthermore, there were a positive correlation between the antioxidant activity and ascorbic acid (R2= 0.91) and total phenolic compounds (R2= 0.71). The lowest antioxidant capacity was related to Unshiu mandarin with 38/19%. Conclusion: Thomson orange was not a suitable variety for juice production due to high peel thickness and pulp, low juice percentage and also bitter taste after juice extraction. Inversely, Siavaraz orange had more industrial indices including high juice percentage, balance pulp and the highest spherical coefficient. Unshiu mandarin and Moro (Blood orange) might be consumed as fresh or be used for industrial juice extraction. Manuscript profile -
Open Access Article
228 - Ultrasound-Assisted Extraction of Antioxidant Extract from Lettuce (Lactuca sativa L.) Wastes and Evaluation of the Antioxidative Activity
N. Ahmadi Kamazani A. H. Elhamirad M. Ghavami M. Moridi Farimani M. ArminIntroduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant ext MoreIntroduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant extract from outer leaves of lettuce as the wastes via ultrasonic extraction and evaluate the antioxidative effect of the extract. Materials and Methods: The powdered lettuce sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic extraction at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield, total phenolic compound (TPC) and IC50 were determined. The yielded extract was added to tallow olein in order to study its stabilizing effect. The protective effects of the extracts at different concentrations were evaluated by monitoring the peroxide, p-anisidine, totox values and oxidative stability index levels under accelerated oxidation. The antioxidant activities of the extract of the lettuce wastes at different concentrations to stabilise tallow olein were compared to BHA and BHT at 200 ppm concentration. Results: The extractive yield, TPC and IC50 were 30.45 ± 1.20 (%), 600.15 ± 6.29 (mg GAE /100g DW) and 174.05 ppm, respectively. The results indicated that the extract at 2000 ppm have a good activity as compared to BHT at 200 ppm. Conclusion: The antioxidant extract of the lettuce wastes might used as a natural antioxidant in retarding the oxidation rate of edible oils. Manuscript profile -
Open Access Article
229 - The Effect of Ultrasound-Assisted Conditions on the Extraction of Phenolic Compounds and Flavonoids from Autumn Olive Fruits (Elaeagnus umbellate)
سعیده Khademi شاهین Mardani NejadIntroduction: Plants are rich source of phenolic compounds (phenolic acids, flavonoids and tannins) that are natural antioxidants. The purpose of the present study was to use two ultrasonic methods including probe and bath for the extraction of phenol MoreIntroduction: Plants are rich source of phenolic compounds (phenolic acids, flavonoids and tannins) that are natural antioxidants. The purpose of the present study was to use two ultrasonic methods including probe and bath for the extraction of phenolic compounds and flavonoids from autumn olive and evaluate the ability of the extracts to scavenge DPPH free radical using three extraction solvents consisting of water, 80% methanol and 70% ethanol. Materials and Methods: Water, 80% methanol and 70% ethanol were used as extracting solvents and the effect of different extraction periods (30, 60 and 90 min) for bath method and 5, 10 and 20 min for probe method were evaluated on the extraction of phenolic compounds. Results: The results showed that in the probe method of ultrasonic, the highest phenolic compounds (13.8 ± 0.05 milligrams gallic acid/ g dried sample) and DPPH radical scavenging activity (98.94%) were obtained using70% ethanol as solvent within 20 minutes of extraction period. In the ultra sound bath, the highest extraction rate of phenolic compounds (15.82 ± 0.057mg gallic acid equivalent/ g dry sample) and flavonoids (7.09 ± 0. 110 mg of quercetin per gram of dry sample) were obtained by the application of 70% ethanol within 90 minutes. Conclusion: The results indicated that the probe and bath methods of ultrasound had different effects on extraction of bioactive compounds from autumn olive. In each extraction method, the rate of extraction of phenolic compounds and flavonoids were solvent dependent and in all the extraction method, 70% ethanol showed the best effect as extracting solvent . Manuscript profile -
Open Access Article
230 - Investigation of Phenolic Compounds in Various Stages of Sugar Crystallization Process and Changes During Storage
مسعود Honarvar فاطمه Seyed Sajadi احمد Kalbasi Ashtari کامبیز Larijani بابک Delkhosh پرنیان MotaghianIntroduction: Sugar is highly consumed and is used as an ingredient for other foods. This product is produced by a long and expensive process. Some parts of this process might be eliminated to prevent the loss of nutrients with high value. In this study phenolic compoun MoreIntroduction: Sugar is highly consumed and is used as an ingredient for other foods. This product is produced by a long and expensive process. Some parts of this process might be eliminated to prevent the loss of nutrients with high value. In this study phenolic compounds have been considered as a valuable indicator among the nutrients to be studied regarding the changes during one year storage that is the mean shelf life for sugar. Materials and Methods: In this study the effect of storage time on sugar samples is investigated by measuring the changes in phenolic compounds by singleton method and changes of chemical and microbial attributes by the international standards of ICUMSA. Results: Chemical tests indicated that the storage time reduced the color, invert sugar and sucrose while the phenolic compounds were increased considerably. Conclusion: According to the results, with controlled conditions one might produce sugars of high quality and on the other hand through the production one might prevent the loss of nutrients. Manuscript profile -
Open Access Article
231 - Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the Transglutaminase Enzyme
L. Shahsavani Mojarad F. HosseinmardiIntroduction: Noodle is a product rich in carbohydrates without cholesterol, with a low sodium and fat content, but it is very poor in terms of essential amino acids such as lysine and threonine. Noodle has a particular popularity in the societies due to its cost-effect MoreIntroduction: Noodle is a product rich in carbohydrates without cholesterol, with a low sodium and fat content, but it is very poor in terms of essential amino acids such as lysine and threonine. Noodle has a particular popularity in the societies due to its cost-effectiveness, ease of use and the diversity of its forms. Due to the production stage of this product, additives can easily be added to the noodle formulation, therefore the newest enrichment in the industry is the use of rye flour, which has been studied in this research work. Materials and Methods: In this study, by maintaining the constant level of transglutaminase enzymes and the amount of 20, 40 and 60g of rye flour in the noodle formulation, cooking quality and physicochemical properties of rye noodle were investigated and the chemical tests performed on the crossed- linked noodle with rye flour including moisture, ash, fiber, fat, protein and color. The AACC also conducted an examination of the rate of cooking loss, water absorption and swelling index. Sensory evaluation was also carried out based on the Hedonic method. Results: In terms of moisture, fiber, ash and protein contents, there were significant differences with the control sample. The amount of moisture and protein increased significantly by increasing rye flour and reducing the amount of wheat flour in the formulation, while the amount of minerals increased. By increasing the amount of rye flour, the brightness and yellowing decreased significantly, but the redness increased. In terms of sensory evaluation and general acceptance of noodles, 40g of rye flour has gained more points. Conclusion: In this research, the cooking quality and physicochemical properties of rye noodle with different percentages of rye flour were investigated. The results indicated that by the application of transglutaminase enzyme and 40g of rye flour in the formulation the percentage of cooking loss, swelling index and water absorption decreased. Manuscript profile -
Open Access Article
232 - Comparison of Different Precooking Methods on the Rheological Properties of Instant Rice Prepared from Hashemi
S. Sasanian B. Ghiassi Tarzi F. HabibiIntroduction: Increasing the cooking quality of rice is one of the most important initiatives in rice breeding goals. In this study, in order to determine the rheological properties of instant rice prepared from Hashemi variety, the effects of three precooking methods: MoreIntroduction: Increasing the cooking quality of rice is one of the most important initiatives in rice breeding goals. In this study, in order to determine the rheological properties of instant rice prepared from Hashemi variety, the effects of three precooking methods: under boiling, under steam and under pressure were investigated and compared. Materials and Methods: In all three methods, cooking continued up to 90 percent of fully cooking samples. The product was dried in an oven at 50° C. The viscosity of the samples were evaluated in three replications with rapid Visco Analyzer. The results were analyzed using SPSS software and significantly Tukey test was evaluated at the level of 95%. Results: The results indicated the maximum, minimum and final viscosities, breakdown, setback and time to reach maximum viscosity and pasting temperature. The effect of precooking methods on all the rheological characteristics of rice except the maximum viscosity and setback were significant at the level of 95%. It was concluded that the rheological properties of cooking under pressure showed significant difference in the level of 95% as compared to the other two methods. The study indicated that the swelling of the starch granules in instant rice prepared under pressure occurred earlier than the other methods. The maximum viscosity has relation with grain elongation during cooking. Conclusion: Instant rice samples prepared under pressure will remain softer after cooking for a longer time and can be prepared in shorter time. Manuscript profile -
Open Access Article
233 - Study of Some Physicochemical Properties of Three Apple (Malus domestica) Varieties for Food Processing Applications
B. Tajeddin K. JahanmihanIntroduction:Apple is one of the most valuable high quality products in the world that plays a specific role in the household food basket. Measurement of physicochemical and mechanical properties of fruits is necessary to reduce their wastes, increase quality, and reduc MoreIntroduction:Apple is one of the most valuable high quality products in the world that plays a specific role in the household food basket. Measurement of physicochemical and mechanical properties of fruits is necessary to reduce their wastes, increase quality, and reduce the products final cost in the transportation and handling, storage and processing industries. Materials and Methods: In this study, some physicochemical parameters of three varieties of Iranian native apples (Golab, Shafiabadi, and Arous Meshkinshar) such as moisture, color, firmness, total soluble solids (TSS), acidity (based on malic acid), pectin, and pH were measured according to the standard methods. Results: The results showed that Golab variety has more pectin content, less sugar, more brix, lower pH, and higher firmness, while the Arous Meshkinshahr had low pectin, high sugar content, low moisture content, with lower firmness and brix. All three apple varieties had almost equal quantities of ascorbic acid (vitamin C) and little nitrogen. Shafiabadi variety was high in acidity. In point of color index, there was more greenness for Golab and redness concerned other two varieties. Conclusion: In terms of measured physicochemical properties in this study, Golab variety due to also high percentage of pectin content might be used in industries such as canning, jam making; and having higher nitrogen content might be used in vinegar production. Shafiabadi variety due to higher soluble solid content and total sugar might be employed for production of dried apple and apple flakes. Manuscript profile -
Open Access Article
234 - Determination of Mechanical Properties of Pistachio nut and its kernel (Ahmad Aghaei variety)
Mohammad Gholami Parashkouhi Behnam Gooshki Mashaallah Kermani Shahram Mohseni Mehrdad Salimi BeniIntroduction: The knowledge of the mechanical properties of the fruits is an essential requirement for designing and optimizing the processing systems.Materials and Methods: In this study the mechanical properties of Pistachio nut and its kernel (Ahmadaghaei variety) su MoreIntroduction: The knowledge of the mechanical properties of the fruits is an essential requirement for designing and optimizing the processing systems.Materials and Methods: In this study the mechanical properties of Pistachio nut and its kernel (Ahmadaghaei variety) such as rupture force, deformation till rupture point and rupture energy in three levels of moisture contents ( harvesting moisture content to final product moisture content; 35.6, 20.1 and 4.6% ) for safekeeping were calculated. In order to carry out this work, samples were under loading in direction of pistachio width within two parallel flat surfaces.Results: The results showed that the rupture force, deformation till rupture point and rupture energy are significantly affected by moisture content.Conclusion: By increasing moisture content from 4.6% to 35.6%, rupture force decreased from 112.6N to 65.7N for the seed and from 43.7N to 35.5N for the kernel and rupture energy decreased from 110.2mj to 95.5 mj for the seed and from 29.1mj to 19.5mj for the kernel. By increasing the moisture in mentioned limits, deformation till rupture point increased from 2.4mm to 3.4mm and 1.2mm to 2.2mm for the seed and the kernel respectively. Manuscript profile -
Open Access Article
235 - Evaluation of the Antioxidative Effects of Black Tea Extracts
Z. Nazari M. Gharachorloo A. H. ElhamiradIntroduction: Oxidative rancidity is one of the important reactions in oils and fats. Tea contains some effective antioxidants namely tannin and catechins. In this research project the antioxidative activities of tea extract in comparison with tannic acid has been inves MoreIntroduction: Oxidative rancidity is one of the important reactions in oils and fats. Tea contains some effective antioxidants namely tannin and catechins. In this research project the antioxidative activities of tea extract in comparison with tannic acid has been investigated. Materials and Methods: This study was carried out in order to compare the effects of three different extraction methods consisted of methanolic extraction, agarwal method and extraction with hot water. In order to investigate the antioxidant activities, three concentrations of tannic acid (0.01%, 0.05% and 0.1%) and tea extract (0.1%, 0.5% and 1%) were added to four types of oils with different fatty acid unsaturation and composition (sunflower, canola, olive oils and tallow) separately. The induction period was measured by Rancimat at 120ºC and peroxide values were determined after 24 hours of heating intervals at 105ºC for six consecutive days. Results: According to the results, the highest extraction yield belonged to the hot water extraction method. The results showed that different concentrations of tea extract had antioxidative property. In sunflower and canola oils, 0.5% tea extract and 0.1% tannic acid and in tallow and olive oils, 1% tea extract and 0.1% tannic acid showed the highest activity to increase the induction period and to prevent the increase of peroxide values of oils. Olive oil containing natural antioxidants and tallow that is deficient in natural antioxidants showed increased induction periods as the concentrations of the extract were increased. Conclusion: Tannic acid and tea extract exhibited antioxidant activities by increasing the induction periods of oils and fats while preventing the increase of peroxide values. Manuscript profile -
Open Access Article
236 - Effect of Ultraviolet and Tungsten Rays on Aflatoxin B1 in Rice Flour
M. Bazgir H. Mohammadimanesh S.R. FaniIntroduction: 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
237 - Determination of Pectin in Sunflower and Its Application in Food Industry
Behrooz Jannat Mohammad Reza Oveisi Nafiseh Sadeghi Masoomeh Behzad Abdolazim Behfar Mannan Hajimahmoodi Seyyed Mohammad Reza ShohadaiIntroduction: Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid residues in an alpha-(1-4) chain. The acid groups along the chain are largely esterifed with methoxy groups in the natural product. It has broad applications in both foo MoreIntroduction: Pectin is a complex polysaccharide consisting mainly of esterified D-galacturonic acid residues in an alpha-(1-4) chain. The acid groups along the chain are largely esterifed with methoxy groups in the natural product. It has broad applications in both food and pharmaceutical industries where it acts as gelling and thickening agent. The present study was designed to determine the galacturonic acid content and degree of pectin esterification. Materials and Methods: In the current study Record cultivar of sunflower grown in Varamin region of Iran was selected for pectin extraction. The residue was dried in a drying chamber and stored at 4°C before use. The pectin was extracted by using 0.75% sodium hexameta phosphate at the pH of 3, 4 and 5 with the temperature of 75, 85 and 95°C for 20 and 40 minutes and the optimum conditions for the extraction of pectin, galacturonic acid content and the degree of esterification was studied. Results: The highest yield was obtained at the pH of 5 and temperature of 95°C for 20 min. Galacturonic acid content or degree of purity related to the pectin was from 66.5% to 86%. Degree of esterification of extracted pectin was from 21% to 33% that clearly indicates the low methoxyl nature of the pectin. However, there were significant differences (p<0.05) between mentioned extraction condition factors, that is an important criterion for the quality of the pectin and the degree of esterification. Conclusion: It seems that the pectin extracted from sunflowers head show a high potential for commercial food applications. Manuscript profile -
Open Access Article
238 - Identification of Bioactive Compounds from Brown Alga Cystoseria.Sp and Evaluation of Physicochemichal and Sensory Properties of Its Enriched Edible Jelly
M. Mohammadi GH. Mohebbi M. Bolourian A. Barmak E. EhsandoostIntroduction: Alga Cystoseria is a brown macroalga belonging to the Phaeophyta family. This alga with irregular branches is found in tropical, sub-tropical waters near rocks and wetlands. The aim of the study was to identify the bioactive compounds of Cystoseria brown a MoreIntroduction: Alga Cystoseria is a brown macroalga belonging to the Phaeophyta family. This alga with irregular branches is found in tropical, sub-tropical waters near rocks and wetlands. The aim of the study was to identify the bioactive compounds of Cystoseria brown algae extract and to evaluate the physicochemical and sensory properties of the edible jelly fortified with algae. Materials and Methods: The chemical compositions of the Cystoseria alga extract were detected by the GC-MS method, and the extracts were added to the jelly formulation at concentrations of 50, 100 and 150 mg, then the effects on sensory properties and synereses were studied. Sensory evaluations of oral jelly were carried out by ten evaluators and using a five-point hedonic test to examine the color, taste, texture and general acceptance of the prepared jelly. Results: The GC-MS analysis identified twelve biologically active compounds effective in food and drugs. The study indicated that the color score increased with the addition of algae extract. According to the results of acceptability, adding 50 mg of the extract to the jelly had the most effects on color, taste and texture factors. The syneresis reduction in treatments was an indication of high water content within the jelly, resulting in improving the appearance of edible jelly. Conclusion: It can be concluded that the addition of 50 mg of Cystoseria alga extract can be as criteria for the selection of the best formulation that can be used for its high nutritional value. Manuscript profile -
Open Access Article
239 - The Influence of Transglutaminase Treatment on Physicochemical, Rheological and Organoleptical Attributes of Low-Fat Ultrafiltered Cheese Incorporated with Whey Proteins During Shelf Life
E. Danesh H. Jooyandeh M. GodarziIntroduction: Ultrafiltered (UF) Iranian white cheese has the highest per capita consumptionin Iran. Optimizing the formulation of transglutaminase -treated ultrafiltered milk makes itpossible to develop a low-fat UF cheese with desired textural and sensory properties.H MoreIntroduction: Ultrafiltered (UF) Iranian white cheese has the highest per capita consumptionin Iran. Optimizing the formulation of transglutaminase -treated ultrafiltered milk makes itpossible to develop a low-fat UF cheese with desired textural and sensory properties.However, persistence of active transglutaminase in cross-linking the cheese proteins duringstorage may adversely affect the product quality before it reaches the consumer. Thus, thepresent study aimed to monitor the changes in rheological and sensory properties oftransglutaminase –treated low-fat UF cheese during shelf-life.Materials and Methods: A control full-fat (16% fat), a control low-fat (5.95% fat) and anenzyme-treated low-fat (5.95% fat, 0.56 U transglutaminase/g protein, 8.79% retentatereplacement with whey protein concentrate) ultrafiltered cheese were produced and theirphysicochemical, rheological and sensory properties were studied after 3, 20, 40 and 60 daysResults: Throughout the storage period, the lowest hardness parameters (fracture stress andYoung’s, storage and lost moduli) belonged to the control full-fat sample, followed by theenzyme-treated and the control low-fat cheese samples. Hardness indices increasedcontinuously during storage for all the samples among which the enzyme-treated cheeseshowed the highest rate of firming. This in turn led to significant difference (P<0.05) betweenthe control full-fat and the enzyme-treated low-fat cheese samples after 40 days of storage interms of hardness parameters. Increased texture hardness during storage was accompanied bysignificant reduction (P<0.05) in consumer acceptance of enzyme-treated low-fat cheese but itwas still significantly more appreciated by consumers than the control low-fat sample.Conclusion: Transglutaminase treatment of ultrafiltered milk results increase in hardness andthus decrease in texture desirability of the resultant low-fat cheese during storage. Manuscript profile -
Open Access Article
240 - The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream
M. Golestani R. Pourahmad H. R. Mahdavi AdeliIntroduction: Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of MoreIntroduction: Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of probiotic bacteria and the physical, chemical and sensory properties of fermented and non-fermented synbiotic ice cream. Materials and Methods: Synbiotic ice creams containing probiotics (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were produced by fermented and non- fermented methods with added inulin (1% and 2%). The viability of the probiotics and physical, chemical and sensory properties of the samples were evaluated during 16 weeks of storage at -20 C˚. Results: The viability of probiotic bacteria in the samples containing 2% inulin was significantly higher than the samples containing 1% inulin. In these samples, the number of probiotics on the first day after production was 6.9 log cfu / mL and reached 6.83 log cfu / mL after 16 weeks. The addition of inulin had significant effect on overrun and melting point of the samples (p<0.05), therefore the samples containing 2% inulin showed higher overrun and melting point. Moreover, during storage, significant reductions in overrun, melting point, pH and acidity of the samples were not observed. Conclusion: Sample with 2% inulin produced by the fermented method scored better in terms of physical properties and sample with 2% inulin produced by the non-fermented method had the highest scores in terms of chemical and sensory characteristics. Manuscript profile -
Open Access Article
241 - Evaluation of Healthy Eating Index in Mashhad Central Prison in the year 2008se
Mohammad Safarian Shohreh Eshghi Niloofar Rajaee Mohsen Mazidi Habibollah Esmaeili Ali Babaie Mohsen NematiIntroduction: Healthy Eating Index (HEI) was first developed to assess and monitor nutritional status of Americans by the United States Department of Agriculture (USDA) in 1989. HEI is one of the scoring systems in nutritional researches. Since prison is an isolated pla MoreIntroduction: Healthy Eating Index (HEI) was first developed to assess and monitor nutritional status of Americans by the United States Department of Agriculture (USDA) in 1989. HEI is one of the scoring systems in nutritional researches. Since prison is an isolated place and prisoner’s state of health to some degree depends on the food consumed, therefore the nutritional status by this index might have some implementations for the policy makers.Materials and Methods: In a cross sectional study 435 prisoners (48 females and 387 males) were recruited using stratified random sampling method proportional to the ward population. Food intake from different sources in prison was assessed by analysing prison food menu, measuring wasted foods and food bought and provided by prison supermarkets. Results: HEI score in Mashhad Central Prison was 80 percent of the total calculated score.Scores for consumption of fruit, meat and poultry, dairy products and food variety were 0, 4, 9.5 and 9 respectively. Other food groups concerned with vegetable and cereals had scores of 10. Sodium intake representing the salt consumption was not measured.Conclusion: The results of this study showed that eating pattern of prisoners is healthy but steps might be taken to improve the quality of the food consumed. Manuscript profile -
Open Access Article
242 - Investigating the Possibility of Measuring Phenolic Compounds in Brown Sugar by DFT Method
P. Mesgaran Karimi M. HonarvarIntroduction: Sugar cane and the sugar produced from this plant contain various phenolic compounds with reasonable antioxidant potential. Therefore the aim of this study is to investigate the possibility of measuring phenolic compounds in brown sugar by DFT method. Mate MoreIntroduction: Sugar cane and the sugar produced from this plant contain various phenolic compounds with reasonable antioxidant potential. Therefore the aim of this study is to investigate the possibility of measuring phenolic compounds in brown sugar by DFT method. Materials and Methods: In this research work, sugar in second and third stages of cooking were sampled and by application of high performance liquid chromatography, the quality and the ratio of phenolic compounds were identified and determined. In the second stage, and for the first time, using the advanced computational method, the DFT density theory, based on Bond Desociation Energy (BDE) and Ionization Potential (IP), the antioxidant property of these types of compounds were obtained. For these calculations, particular attention has been paid to thermodynamic properties based on corrected enthalpy energy. Results: The results indicated that by comparing BDE and IP, the identified compounds showed that chenifrol alcohol had the highest and benzoic acid had the least antioxidant activity in both sugar cooking batch(II) and sugar cooking batch(III). Conclusion: Based on the findings, it was concluded that phenolic compounds identified in sugar cooking batch(II) and sugar cooking batch(III), benzoic acid and chenifrol alcohol have the least and the highest antioxidant properties respectively. Manuscript profile -
Open Access Article
243 - Assessment of the Chemicals and Oxidative Properties of Imported Extra Virgin Olive Oils
فایق Moloudi پیمان Ghajarbeigi اشرف Haj Hosseini Babaei اصغر Mohammadpour AslIntroduction: Olive oil is one of the most consuming oil and plays important roles in humanhealth and nutrition. Due to the fact that most olive oils consumed in Iran are imported,therefore the control and olive oil regulations have important roles in food safety andcon MoreIntroduction: Olive oil is one of the most consuming oil and plays important roles in humanhealth and nutrition. Due to the fact that most olive oils consumed in Iran are imported,therefore the control and olive oil regulations have important roles in food safety andconsumption. This study evaluates the chemical characteristics of imported extra virgin oliveoils.Materials and Methods: In this research work eight samples of extra virgin olive oils wereexamined for fatty acid composition, acidity, peroxide value, anisidine value, totox value andoxidative stability (Rancimat) according to the Iranian National Standards.Results: The results of fatty acid composition as expected for olive oils indicated that oleicacid was the predominant monounsaturated fatty acid with smaller quantities of saturated fattyacids namely palmitic and stearic acids and polyunsaturated fatty acid such as linoleic acid.Other examined factors such as acid, peroxide, anisidine, totax values and oxidative stabilitywere different among the oils that might indicate different qualitative factors involved amongthe oils.Conclusion: Interpretation of the data suggests that the measured factors are in the standardrange, however some other features namely climate and agricultural conditions might affectthe quality of the product. Manuscript profile -
Open Access Article
244 - Epifluorescence Light Microscopy as a New Method for Evaluation of Fermentation Activity of Bakery’s Yeast
A. Azizi A. Homayouni Rad H. Homayouni Rad S. Hoshmandi Z. KasaeiIntroduction: Technological performance of Bakery’s yeast is closely related to its viability. In order to predict the performance of baker's yeast, observations concerned with accurate and fast detection of viable and nonviable yeast in the fermentation environme MoreIntroduction: Technological performance of Bakery’s yeast is closely related to its viability. In order to predict the performance of baker's yeast, observations concerned with accurate and fast detection of viable and nonviable yeast in the fermentation environment is essential. Materials and Methods: In this study, three samples of instant dry yeast were investigated by epifluorescence light microscopy (EFLM) using 0.02 % FDA and 0.1% Evans blue. Gasograph apparatus was employed to measure CO2 produced by the Saccharomyces cerevisiae during fermentation. Microbial tests were carried out in order to count the number of yeasts colonies formed. Bread volume and height were assessed after baking process. Results: Baker’s yeast (A) had the highest number of green cells (177.8±7.36) and baker’s yeast (C) had the lowest number of green cells (102.2±8.97). The number of yeast colonies formed in baker’s yeast (A) was the highest (15×1010 cfu/mg) while the bakery’s yeast (C) was the least (12×1010 cfu/mg). Gasograph test showed that baker’s yeast (A) produced the highest amount of CO2 (163.3± 1.9 ml CO2/3h) and bakery’s yeast (C) produced the lowest amount during fermentation process (139.67±1.6 ml CO2/3h). Bread (A) produced the highest volume (132.22±1.0 cm3) and height (4.72±0.35 cm) while bread (C) had the lowest volume (108.33±6.21 cm3) and height (3.81± 0.3 cm). Conclusion: The tests concerned indicated that high survivability and bioactivity of bakery’s yeast leads to more production of CO2 and higher volume and height of bread. The results showed a direct correlation between the percentage of live yeasts and ability of CO2 production. Utilization of EFLM can help to predict the bakery yeast bioactivity without the need for baking tests. Manuscript profile -
Open Access Article
245 - Chemical Evaluation of Oil Extracted from Chia Seed (Salvia hispanica L.)
Y. Imani Motlagh M. GharachorlooIntroduction: Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted MoreIntroduction: Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted from chia seed. Materials and Methods: Three different varieties of chia seeds were obtained from local market and subjected to cold solvent extraction. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, iodine and saponification values, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipid concentration. Results: The results indicated that the seeds contained approximately 31-34% oil. Linolenic acid was the predominant fatty acid present (66%) followed by linoleic, palmitic, oleic and stearic acids in respective decreasing order. Beta-sitosterol and gama-tochopherol were the predominant sterol and tochopherol present. Conclusion: Chia seed has become increasingly important for human health and nutrition because of its high content of -linolenic acid. Although the oil might be susceptible to oxidative rancidity due to high content to linolenic acid, however it might be employed in food and pharmaceutical industries. Manuscript profile -
Open Access Article
246 - Ethanol Washing, Pectinase Pretreatment and Oleoresin Saponification of Tomato Waste to Increase Lycopene Purity
A. Ranjbar Nedamani Y. Maghsoudlou M. Ghorbani A. R. Sadeghi MahounakIntroduction: In this study the best method of extracting lycopene from tomato skin, waste and the effect of pectinase enzyme pre-treatment at 2, 4, 6, 8, and 10 ml/Kg concentrations and 30, 60, 90 minutes of effective times for tomato waste and also washing with 94% et MoreIntroduction: In this study the best method of extracting lycopene from tomato skin, waste and the effect of pectinase enzyme pre-treatment at 2, 4, 6, 8, and 10 ml/Kg concentrations and 30, 60, 90 minutes of effective times for tomato waste and also washing with 94% ethanol at 60 °C for 5 seconds were studied in order to determine the best method of increasing lycopene purity in oleoresin. Materials and Methods: Lycopene extraction was performed at 30 °C for 16 hours with hexane: ethanol: acetone (1:1:2) at ratios of 1:10 to dried samples with gentle stirring. In order to prevent the lycopene oxidation 0.05 percent w/w of BHT was used. The effect of oleoresin saponification to increase the purity of lycopene in oleoresin was also studied by propylene glycol and potassium hydroxide 45% (w/w) and deionized water at the concentration of 30%, 10% and 10% oleoresin by weight, respectively. Results: The effect of enzyme pretreatment and ethanol and also oleoresin saponification had a significant effect on oleoresin and lycopene extraction and extraction efficiency from tomato waste (P<0.01). Ethanol treatment significantly increased lycopene purity in oleoresin (P<0.01). In waste samples treating with 10 ml/kg enzyme concentration at 90 minutes of effective time resulted in highest extraction of lycopene (279.5 mg/100g oleoresin). Conclusion: It has been shown that if saponification is not employed in lycopene extraction from tomato waste the ethanol washing pre-treatments should not be applied. Manuscript profile -
Open Access Article
247 - 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. MohmodianIntroduction: 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 MoreIntroduction: 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
248 - A Comparative Study Concerned with the Prevalence of Iron Deficiency Anemia in Infected and Non-Infected Persons with Helicobacter Pylori in the City of Kashan
M. H. Arabi M. Taghizadeh S. M. Takhte Firozeh F. Baharloei M. Pourbabaei M. Mahloji H. Akbari Sh. AlvaniIntroduction: Helicobacter pylori is a common infectious disease that has numerous sideeffects. The impact of these infections because of decreased iron absorption in reducinggastric acid secretion and the consequent anemia has been mentioned. In this study, acomparativ MoreIntroduction: Helicobacter pylori is a common infectious disease that has numerous sideeffects. The impact of these infections because of decreased iron absorption in reducinggastric acid secretion and the consequent anemia has been mentioned. In this study, acomparative study concerned with the prevalence of iron deficiency anemia in infected andnon-infected persons with Helicobacter pylori in the city of Kashan have been studied.Materials and Methods: The people who were referred to the laboratory to evaluate theantibody IGg were 412 people of whom 229 were infected and 183 were non-infected. 3 ml ofblood samples were taken to measure the serum ferritin (SF) and complete blood count (CBC).Results: The mean and standard deviation of competing blood counts based on the status ofinfection with H. pylori showed that the serum ferritin (SF) in the infected patients was lessthan the non- infected persons (p =0.04) and this difference based on gender was significant inwomen (p <0.001). The indices showed that the SF in all age groups of infected persons isLess than non infected persons and this difference in persons over 60 was also significant (p<0.001). Also in the women over 30, the mean of SF in infected persons was less than the noninfected persons and this difference was significant (p<0.05).Conclusion: The results showed that the amount of SF of H. pylori infected womenespecially in those over 30 significantly has decreased that might be due to the impairment of iron absorption in the infected persons. Manuscript profile -
Open Access Article
249 - Effect of Konjac Gum as a Fat Replacer on Rheological and Sensory Properties of Low Fat Mayonnaise
M. Jarangi F. Abdolmaleki B. Ghiassi TarziIntroduction: Considering the increasing consumption of fat-rich foods over the last decades and its relationship with prevalence of cardiovascular diseases, development of low-fat food formulations is of special importance. Hydrocolloids such as gums have great potenti MoreIntroduction: Considering the increasing consumption of fat-rich foods over the last decades and its relationship with prevalence of cardiovascular diseases, development of low-fat food formulations is of special importance. Hydrocolloids such as gums have great potential for imitating the role of fat in foodstuff. The aim of the present study was to explore the capability of konjac gum to replace the fat in mayonnaise. Materials and Methods: Different concentrations of konjac gum (0.25, 0.5, 0.75 and 1%) were incorporated into the formulation of mayonnaise with 20, 30, 40 and 50% oil reductions, respectively. The static (flow behavior) and dynamic (strain sweep and frequency sweep) rheological properties were measured using a rheometer and sensory chracteristics were evaluated by a 10-member sensory panel. The rheological and sensory properties of low-fat mayonnaise containing different concentrations of konjac gum were compared with each other and low-fat control (30% fat) using a completely randomized design at 95% confidence interval. Results: The results of fitting the rheological data to Power-Law and Herschel-Bulkley models showed that all samples had pseudoplastic behavior. The low-fat samples containing different concentrations of konjac gum had lower flow index and higher consistency index than the control sample. Similarly, the yield stress was enhanced with gum concentration up to 0.5% but decreased after that. The finding of oscillating frequency sweep test showed that all samples had storage modulus larger than loss modulus and loss tangent lower than 1, confirming the viscoelastic characteristics of the samples. Furthermore, the loss tangent steadily decreased with increase in konjac concentration. It was observed that konjac gum had a significantly improving impact on stability index of reduced-fat mayonnaise in a concentration-dependent manner. The results of sensory analysis revealed that konjac gum significantly improved the texture, viscosity and overall acceptability but did not have any significant effect on odor and flavor of low-fat mayonnaise. Conclusion: It is concluded that the low-fat mayonnaise sample containing 0.5% konjac gum was the best formulation in terms of rheological and sensory properties. Manuscript profile -
Open Access Article
250 - 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. JahadiIntroduction: 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 MoreIntroduction: 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
251 - The Antioxidant Activity of Datura innoxia: New Antioxidant of Natural Origin in Food Industry
H. Cheshomi H. Rezaei SereshtIntroduction: The significance of medicinal plants as a source of active drugs emerged from the compounds that produces an obvious physiological action on the biological system. Phenolic compounds, alkaloids, tannins and flavonoids have been recognized as the most impor MoreIntroduction: The significance of medicinal plants as a source of active drugs emerged from the compounds that produces an obvious physiological action on the biological system. Phenolic compounds, alkaloids, tannins and flavonoids have been recognized as the most important bioactive compounds of plants. The present study is designed to evaluate the antioxidant ability of Datura innoxia petals in comparison with ascorbic acid. Materials and Methods: In this research, Datura innoxia petals were collected from Sabzevar city. Methanol extract was prepared by maceration method. Phytochemical screening and antioxidant activity of methanol extract was assessed by 1,1-diphenyl-2picrylhydrazyl (DPPH) assay. Results: Phytochemical screening revealed the presence of alkaloids, saponins, reluctant carbohydrates, cardiac glycosides, flavonoids, terpenoids, coumarins and free anthraquinones. The results indicated that the leaflets contained alkaloids, saponins, flavonoids, coumarins and tannin without cardiac glycosides, terpenoids, free and combined anthraquinone and steroids. The results also showed that the methanolic extract of Petal parts of the Datura innoxia has antioxidant activity with half percent inhibition of free radicals (SC50) that is equal to 31.183 ± 0.302 µg/ml and 28.195 ± 0.259 µg/ml for 60 and 90 minutes. Conclusion: The results indicated that the methanolic extract of Datura innoxia has antioxidant activity that is due to the presence of flavonoids and polyphenols. Manuscript profile -
Open Access Article
252 - Evaluation of Antioxidant and Chelating Activities of Ginger Extract
zahra kamali rosta maryam gharachorloo amirhosein elhami rad reza azizi nezhadIntroduction: Oxidation of oils and fats might be considered as the main factor affecting the quality of the food in general. This process might be controlled by the application of different methods and means. Antioxidants are regarded as a tool to achieve this aim. Alt MoreIntroduction: Oxidation of oils and fats might be considered as the main factor affecting the quality of the food in general. This process might be controlled by the application of different methods and means. Antioxidants are regarded as a tool to achieve this aim. Although the application of synthetic antioxidants due to their possible side effects might not be desirable, the application of natural antioxidants present in various food namely spices that have been consumed by man for years might be suitable alternatives. Therefore the aim of present investigation is to understand the antioxidant and chelating activities of chemical compounds present in ginger.Materials and Methods: Ginger extracts (Zingiber officinale Rosceo) were prepared by cold extraction using acetone and methanol as extracting solvents. Total phenolic compounds were determined and the extracts were added to tallow; a substrate free of natural antioxidants at concentrations of 0.02, 0.04, 0.06, 0.08 and 0.10 %. Peroxide value and induction period measurements were employed as means to determine the antioxidant activities of the extracts were compared to TBHQ, the synthetic antioxidant. The chelating activities of the extracts were determined by the application of copper in the form of 4-cyclohexyl butyric acid copper salt followed by the determination of peroxide value and induction period of the substrate.Results: The results indicated that the antioxidant activities of the extracts are concentration dependent and as concentration is increase better activity is observed. The acetone extract at 0.1% should a good activity ever better than the addition of 0.01% TBHQ. The acetone extract also exhibited chelating activity at 0.1%.Conclusion: Both methanol and acetone extracts of ginger exhibited antioxidant and chelating activities when added to tallow a substrate free of natural antioxidants Manuscript profile -
Open Access Article
253 - Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening
H. Jooyandeh E. Danesh M. GoudarziIntroduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counte MoreIntroduction: Fat reduction adversely affects different properties of cheese. Transglutaminase treatment of low-fat milk incorporated with whey proteins makes it possible to develop a low-fat white-brined cheese with rheological properties similar to the full-fat counterpart. The objective of this study was to monitor the changes in proteolysis and lipolysis indices of transglutaminase–treated low-fat white-brined cheese during ripening. Materials and Methods: A control full-fat (3% fat), a control low-fat (1% fat) and an enzyme-treated low-fat (1% fat, 0.9 U transglutaminase/g protein, 5% whey protein isolate/L milk) white-brined cheese were produced and their physicochemical properties, proteolysis and lipolysis indices, FFA profile and organoleptic attributes were studied after 3, 20, 40 and 60 days. Results: The proteolysis and lipolysis indices of all samples showed an increasing trend during ripening (p<0.05). The development of proteolysis and lipolysis in white-brined cheese with reduced fat content was noticeably slower than its full-fat counterpart (p<0.05). Transglutaminase treatment of low-fat milk incorporated with whey proteins retarded the syneresis of resultant cheese and hereby promoted its extent of proteolysis and lipolysis (p<0.05). The decreasing rate of short-chain free fatty acids production was more pronounced than that of medium- and long-chain free fatty acids, due possibly to their contribution to production of flavor compounds. Flavor of enzyme-treated low-fat cheese was considerably improved during ripening (p<0.05) but was less appreciated by consumers than that of control full-fat sample (p<0.05). Conclusion: Transglutaminase treatment of low-fat milk incorporated with whey proteins results in a low-fat white-brined cheese with accelerated proteolysis and lipolysis and thus, more desirable organoleptic properties. Manuscript profile -
Open Access Article
254 - The Study of Antimicrobial Effect of Silver Nanoparticles Biosynthesized by the Leaf Aqueous Extract of Kelussia odoratissima Mozaff. against Some Pathogenic Microbes with Food Sources
O. Azizian Shermeh M. Taherizadeh M. Valizadeh A. Ghasemi M. Beigomi A. Kamali DeljooIntroduction: Growth of food pathogenic microorganism is one the major obstacles in the foodindustry. Nano technology has a broad application in all parts of food industry. The developmentof bacterial resistance to antibiotics and antimicrobial effect of silver nanopart MoreIntroduction: Growth of food pathogenic microorganism is one the major obstacles in the foodindustry. Nano technology has a broad application in all parts of food industry. The developmentof bacterial resistance to antibiotics and antimicrobial effect of silver nanoparticles, has caused theattention of researches to this subject. In this study, biosynthesis of silver nanoparticles and theeffective parameters concerned and the antimicrobial effect of them against some food pathogensfor use in antimicrobial packaging has been discussed.Materials and Methods: Silver nanoparticles were synthesized by the leaf aqueous extract ofKelussia odoratissima Mozaff. In order to achieve Silver nanoparticles with a uniform shape andminimum size, effective parameters on synthesis such as: pH of reaction, extract volume,concentration of Ag+ and reaction time, were studied and optimized by UV-Visspectrophotometry. After characterization of nanoparticles using TEM and XRD techniques, theirantimicrobial activities were investigated against Staphylococcus aureus, Bacillus cereus,Escherichia coli, Salmonella tifimurium,Listeria monocytogenes 4b, Aspergilus Flavus,Penicillium expansum, Clavicpes purpurea by Agar Well Diffusion and MIC, methods.Results: Silver nanoparticles that had been biosynthesized with the approximate size of 20-25nm,had high antimicrobial activity against all of microorganisms and this activity was dependent onthe concentration of silver nanoparticles, therefore in very low concentrations, they prevented thegrowth of microorganisms.Conclusion: Biosynthesis of silver nanoparticles, made nanoparticles with minimum size andbetter performance. Currently these nanoparticles can be use in food industry as food disinfectantfilters, food coatings and packaging and cleaning the food pruduction lines. Manuscript profile -
Open Access Article
255 - Evaluation of Anti-Fungal and Anti-Oxidant Properties of Chitosan and its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts
Yahya Maghsoudlou Atefeh Maghsoudlo Morteza Khomeiri Mohammad GhorbaniIntroduction: Iran is one of the largest pistachio producer and exporter in the world. Unfavorable environmental storage conditions causes aflatoxin production, moisture absorption, tissue destruction, fat oxidation and undesirable flavor that leads to a drop in the qua MoreIntroduction: Iran is one of the largest pistachio producer and exporter in the world. Unfavorable environmental storage conditions causes aflatoxin production, moisture absorption, tissue destruction, fat oxidation and undesirable flavor that leads to a drop in the quality of the final product. The aim of this study is to evaluate the anti-fungal and antioxidant properties of chitosan and its impact on the organoleptic characteristics of pistachio nuts.Materials and Methods: Pistachio nuts were prepared and coated with 1% (V/V) acetic acid and chitosan at 0.5, 1 and 1.5% (V/W) concentrations. Acetic acid coated pistachio was used to understand the antimicrobial effect of acetic acid. Pistachio kernels were coated and kept at room temperature (25-27 °C) for six months. During storage samples were examined every two weeks for mould and yeast growth and development of Aspergillus, peroxide value, TBA value, moisture and weight changes and sensory characteristics. Experiments were performed in factorial form in a completely randomized design.Results: The results showed that chitosan and acetic acid significantly (p <0.05) inhibited the growth of the Aspergillus. Chitosan reduced the rate of oxidation reactions and by increasing chitosan concentration the anti-fungal and anti-oxidant activities were increased. Chitosan also prevented moisture absorption and weight changes in pistachio nuts. Chitosan at 1.5%concentration had a significant effect (p <0.05) on the flavor of pistachio, but at other concentrations did not affect the flavor. Chitosan did not affect the color, texture and general acceptance significantly (p >0.05).Conclusion: Chitosan was found to be a proper material for coating of pistachio nuts. Chitosan solution at 1% concentration was selected as the best treatment Manuscript profile -
Open Access Article
256 - Optimization of Spray Drying Process to Produce Microencapsulated Powders of Functional Extract Obtained from Red-Beet
Sh. YousefiIntroduction: Spray drying is one of the most important ways to prevent waste of strategic food products and their shelf life extension.Optimization of operating conditions involved in this system can be a suitable background to produce products with ideal physicochemic MoreIntroduction: Spray drying is one of the most important ways to prevent waste of strategic food products and their shelf life extension.Optimization of operating conditions involved in this system can be a suitable background to produce products with ideal physicochemical quality. Materials and Methods: The effect of three operating parameters including inlet air temperature (IAT, 130-160°C), air flow rate (AFR, 2-4 m3/h) and feed flow rate (FFR, 4-10 mL/min) was investigated to attain the microencapsulated powders of red-beet extract containing functional pigment of betalain using RSM. The yield of produced powders, content of phenolic compounds and antioxidant activity of reconstituted extract were optimized. Results: The quadratic equations with high correlation coefficients (0.960-0.994) can well predict the optimal conditions to achieve the highest physicochemical efficiency. An increase in IAT and AFR had a significant effect on the decrease of the level of phenolic and antioxidant components of the obtained powders, while this trend led to an increase in the yield. The antioxidant and phenolic content of microencapsulated powders with low yield at higher FFRs are well maintained. The analysis of microscopy observations and particle size also confirmed the results clearly. The findings showed that the maximum physical yield (75%), phenolics content (1238.72 µg gallic acid/mL), and free-radical inhibition percentage (78.77%) can be obtained under the optimum conditions of 136.0°C IAT, 3.6 m3/h AFR, and 8.8 mL/min FFR. Conclusion: Production of high-quality powders microencapsulating red-beet extract under the optimal conditions might be a beginning to develop fortification of food products with the obtained powders. Manuscript profile -
Open Access Article
257 - Chemical Composition of Rosemary and Dianthus Floral Waters by Dispersive Liquid Liquid Micro Extraction Followed by Identification of compounds using GC-MS
Fereshte Nematollahi Kambiz Larijani Sirvan Mohammadi AzarIntroduction: Customers prefer to use natural extracts instead of the synthetic products. The consumption of floral waters and extracts has become quite popular as a mean to overcome and relieve some slight problems and sicknesses. The economics, yields and purity of th MoreIntroduction: Customers prefer to use natural extracts instead of the synthetic products. The consumption of floral waters and extracts has become quite popular as a mean to overcome and relieve some slight problems and sicknesses. The economics, yields and purity of the extracts are important factors to consider. Suitable analytical extraction and statistical methods are required to help us for experimental design.Materials and Methods: Floral water of Rosemary and Dianthus were obtained from traditional companies. Analytical grade solvents were purchased from Merck chemical company of Germany. Different solvents namely ethanol, methanol, carbon tetrachloride and chloroform were employed for the extraction. The extracts were injected to GC- MS apparatus and the peaks were identified.Results: Statistical analysis indicated that with minimum volume of solvent mixtures of (442 QL of ethanol, 20 QL of carbon tetrachloride) extraction is accomplished. More than 88% of compounds in Rosemary and almost 100% of compounds in Dianthus floral waters are characterized.Conclusion: In this study, response surface method has been applied for optimization and it was shown that this method could be designed for the best micro extraction condition with the application of lowest volume of solvents. Manuscript profile -
Open Access Article
258 - Measurement and Evaluation of Heavy Metals in Canned Tuna Collected from Various Sources in 1390
Mitra Davodi Owrang Eivaszadeh Mohammad Reza Soveisi Kazem KarimiIntroduction: Evaluation of food contaminants particularly heavy metals in tuna and its products, that might be considered as an indicator of water pollution is quite important. In this study the concentrations of mercury, cadmium and lead in canned tuna produced in fou MoreIntroduction: Evaluation of food contaminants particularly heavy metals in tuna and its products, that might be considered as an indicator of water pollution is quite important. In this study the concentrations of mercury, cadmium and lead in canned tuna produced in four countries measured and evaluated.Materials and Methods: Samples of canned tuna from Oman Sea, coasts of India, Seychelles and Ghana were obtained from one of the distributing companies in Iran. The concentration of mercury was measured by cold vapor technique using atomic absorption spectroscopy (AAS).The concentration of cadmium and lead were determined by inductively coupled plasma - atomic emission spectroscopy (ICP-AES). The results were compared with the national, european and international standards. Statistical analyses of the results were carried out using SPSS software and analyses of variance (ANOVA) were used to detect significant differences.Results: The results indicated that the concentrations of mercury, for all the samples examined were within the standard limit while for cadmium and lead only 25% and 50% of the samples examined were within the defined standard limits respectively.Conclusion: it was conclude that Chabahar region of Oman Sea and Ghana coast had the highest and least concentrations of heavy metals as contaminants respectively. Manuscript profile -
Open Access Article
259 - Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae
M. Ghaempanah M. Hashemiravan A. SharifanIntroduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods bec MoreIntroduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods because of the presence of phenolic compounds (antioxidants), vitamin C, carotene and other nutrients. On the other hand, turnip can also be an unexpensive and valuable source of fiber, vitamin and important minerals such as potassium. Beverages are one of the most important and widely consumed products that have been widely introduced in the diet in recent years. Materials and Methods: In this study, 3 species of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus paracasei and Lactobacillus plantarum) were used to produce probiotic beverages. Chemical, qualitative and sensory tests were performed in 3 replications. Fermented beverage with the yeast (Saccharomyces cerevisiae) without bacteria was used as a control sample. pH, alcohol and number of bacteria after 24, 48 and 72 fermentation were investigated. Sensory evaluation was also carried out to evaluate the acceptance of this drink by 10 pints. Results: The results showed that lactobacillus paracasei (7.79 log cfu/ml bacteria 72 h after of fermentation) had a higher acceptance than other bacteria. The value of pH was 3.8 and the amount of alcohol produced in the sample containing this bacterium was lower. Conclusion: According to the total results, the sample containing Lactobacillus paracasei has the best quality among the other treatments. Manuscript profile -
Open Access Article
260 - Effects of Nanocoatings Containing Copper on the Microbial and Physical Characteristics of Milk as Compared to Regular Polyethylene Packaging
S. Ebrahimiasl A. Soltani Chapezad A. JavadiIntroduction: The application of using nanotechnology in food packaging is mixing nanoparticles with packaging material to prevent bacterial deterioration and loss of nutriants in order to improve the shelf life. The aim of this study is to extend the shelf life of milk MoreIntroduction: The application of using nanotechnology in food packaging is mixing nanoparticles with packaging material to prevent bacterial deterioration and loss of nutriants in order to improve the shelf life. The aim of this study is to extend the shelf life of milk by the application of the antibacterial polyethylene packaging that consists of copper nanoparticles. Materials and Methods: Nanocomposite film consisted of copper nanoparticles was prepared by using industrial extruder for milk packaging at 4ºC. Microbial stability, pH variation, thermal stability and nanoparticle release at zero, 7 to 45 days of storing and water vapour permability for the nanocomposite were analyzed in triplicate order. Results: Microbial analysis indicated that the growth rate in nanocomposite consisted of copper nanoparticles decreased significantly by 38 days of storage. pH variations and acid production due to milk deterioration indicated the quality during storage. Thermal analysis of milk after 38 days of packaging in nanocopper packaging confirmed the level of deterioration during storage. The amount of copper released in milk was within permitted level (2.1ppb). SEM and TEM images indicated the presence of copper nanoparticles in polymer base and its hemogeneous distribution in polymer matrix. The application of nanoparticle in milk caused an increase in shelf life. The results showed that by increasing the concentrations of copper nanoparticles, moisture absorption of the film is decreased. Conclusion: The results indicated that synthesized copper/polyethylen composite increased the shelf life of milk during storage. Manuscript profile -
Open Access Article
261 - Optimization of Hot Air Roasting of Peanut Kernels Using Response Surface Methodology
H. Bagheri M. Kashainejad M. Aalami A. M. ZiaiifarIntroduction: Roasting is a high temperature short time (HTST) heat treatment process and enhances the flavor of product and improves the textural and organoleptic properties of the nuts. Materials and Methods: In this study, a hot-air roasting process for the productio MoreIntroduction: Roasting is a high temperature short time (HTST) heat treatment process and enhances the flavor of product and improves the textural and organoleptic properties of the nuts. Materials and Methods: In this study, a hot-air roasting process for the production of peanut snack was optimized by response surface methodology (RSM) over a range of air temperatures (140–180°C) for various times (10-30 min). The color parameters including lightness (L*), redness (a*), yellowness (b*) and total color differences (ΔE), textural characteristics (hardness and compressive energy), sensory properties, moisture content of the peanuts and energy consumption were used as response parameters to develop predictive models and optimize the roasting process.Results: The results showed that by increasing the by temperature and time of roasting, the L*, b*, moisture content, hardness and compressive energy were decreased and ΔE* and energy consumption were increased. The result of RSM analysis showed that quality parameters could be used to control the roasting of peanut kernels in a hot-air roaster. In order to obtain the desired quality parameter, the optimum roasting for production of peanut snack was determined at 162°C for 29 min. Conclusion: This study revealed that RSM could be used to develop adequate prediction models for describing color and texture changes in peanut kernels during hot-air roasting. The changes in the quality parameters were adequately described by quadratic model. Successful optimization for the peanut kernels roasting process can also be made using desirability functions in RSM. Manuscript profile -
Open Access Article
262 - Development and Evaluation of Color Parameteres of Curcumin Nanocomplex
SH. Shaykhzadeh M. Alizadeh M. Rezazad H. HamishehkarIntroduction: Color is the fundamental qualitative characteristic of food products. Curcumin is a natural polyphenol found in the rizome of the turmeric. Curcumin, possesses multiple biological activities. However, its application is limited due to its poor water solubi MoreIntroduction: Color is the fundamental qualitative characteristic of food products. Curcumin is a natural polyphenol found in the rizome of the turmeric. Curcumin, possesses multiple biological activities. However, its application is limited due to its poor water solubility and instability under adverse conditions. Encapsulation is a way to overcome these challenges. The aim of this study was to develop curcumin-loaded nanocapsules and evaluate the particle size and color parameters of the prepared product. Materials and Methods: Initially, the organic phase (curcumin in ethanol) was introduced to aqueous phase (sodium caseinate, gum arabic and Tween 20). By reduction of the pH from 7 to 4.8, 5 and 5.2 nanoparticles were formed. Measurement of the particle size was carried outbyusing particle size analyzer. Color indices were determined using a Hunter lab. Box-Behnken design was used to explore the effects of 4 independent variables consisting of sodium caseinate (0.1-0.3 %w/w), gum arabic (0.5-1% w/w), Tween 20 (0.1, 0.2 %w/w) and pH (4.8, 5, 5.2) on the responses. Results: Theresults of the analysis showed that the effects of linear, quadratic and interaction of parameters on responses were significant. By increasing the biopolymers concentration, the particles size was increased from 120 nm to 984 nm. By increasing the concentration of sodium caseinate the brightness of samples was reduced.Samples containing Tween 20 had brightness and higher L*. In general, by reducing the particle size the color intensity of the samples was increased. Conclusion: The best sample regarding the smallest particle size and curcumin color index was obtained at the concentration of 0.2 % sodium caseinate, 0.75 % gum arabic, 0.1 %Tween 20 and pH of 5. These nanodispersions might be useful as a hydrophobic nutrient delivery system as well as color factor for utilisation in functional food and beverage products. Manuscript profile -
Open Access Article
263 - The Effect of 6 Weeks Coenzyme Q10 Supplementation on Aerobic Endurance, Peak power, Minimum Power, Average Power and Fatigue Index in Football Players
ایمان Mohseni عباسعلی GaeiniIntroduction: Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning and recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and MoreIntroduction: Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning and recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to the recommended daily allowance. Coenzyme Q10 (CoQ10) is a naturally occurring, lipid-soluble compound that has been marketed for use by endurance athletes as an ergogenic aid. The aim of this study was to examine the effect of coQ10 dietary supplementation on athletics’ physiological factors such as: aerobic power, peak power, min power, average power and fatigue index. Materials and Methods: In this semi-experimental study, we studied 20men football players (age30±2.22, weight 72.85±8.64kg, height175.75±6.04cm, BMI23.50±1.90). Double-blind, placebo controlled method was employed. Players were divided randomly into two groups, oral CoQ10 group (DG) and placebo group (PG). Players in both groups performed RAST and Cooper test both before and after giving 100mg per day CoQ10 or placebo for 6 weeks to determine physiological factors such as aerobic power, peak power, min power, average power and fatigue index. We used paired t test and independent t test to analyze the data. Independent t test were performed and p < 0.05 were considered statistically significant. Results: DG group demonstrated improvements in aerobic endurance over the course of the study and there was significant difference (P=0.016) between the two groups. Supplementation with CoQ10 has no measurable effect on peak power (P=0.933), min power (P=0.258), average power (P=0.625) and fatigue index (P=0.569). Conclusion: Oral CoQ10 has measurable effect on aerobic endurance. The result of this study showed that at the end of the six week there was no difference between the two groups concerning peak power, min power, average power, and fatigue index. Manuscript profile -
Open Access Article
264 - 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 TarziIntroduction: 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 MoreIntroduction: 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
265 - The Effect of Sourdough Fermentation Containing Lactobacillus plantarum and Lactobacillus reuteri on the Sensory Properties, Physicochemical and Staling of Barley Bread
F. Dehghan Khalili Z. ErjaeeIntroduction: Barley flour is one of the most nutritious, inexpensive and rich fiber food stuff that has many applications in food industries especially in confectionary products. Nowadays, fibers role is very important in human health and preventing diseases such as ob MoreIntroduction: Barley flour is one of the most nutritious, inexpensive and rich fiber food stuff that has many applications in food industries especially in confectionary products. Nowadays, fibers role is very important in human health and preventing diseases such as obesity, heart disease, diabetes and cancers. Sourdough fermentation with interaction of lactic acid bacteria and yeasts is considered to play a key role in the improvement of flavor, texture and shelf-life properties of bakery products. In this study, bacterial lactic fermentation was performed by Lactobacillus plantarum and Lactobacillus reuteri as a primer mixture used to improve the characteristics of barley bread. Materials and Methods: In order to carry out the work, Lactobacillus plantarum and Lactobacillus reuteri were cultured in a medium containing water and flour and used to produce sour paste for the production of barley bread. The amount of staling and physicochemical and organoleptic characteristics of the product was determined after baking. Results: The results showed that the use of starters increased moisture content, pH, specific volume; decreased firmness and staling as compared to the control bread. Sourdough bread containing mixed starter gained higher organoleptic score as compared to the control bread. Conclusion: The application of mixed starters consisting of Lactobacillus plantarum and Lactobacillus reuteri could be considered as a suitable starter culture for the production of sourdough and high quality bread. Manuscript profile -
Open Access Article
266 - Evaluation of Presence of Soya Protein in Some Commercial Meat Products by Polymerase Chain Reaction Assays
sara Bazyari Hamid Reza Zamani Zadeh Maryam Mizani Anoshe SharifanIntroduction: Soya is used in meat products due to its functional and nutritional properties. Soya is also known as an intense allergen substance for some people according to the Institute of Standards and Industrial Research of Iran, therefore its presence must be ment MoreIntroduction: Soya is used in meat products due to its functional and nutritional properties. Soya is also known as an intense allergen substance for some people according to the Institute of Standards and Industrial Research of Iran, therefore its presence must be mentioned on the label of the products. The purpose of this study is to develop a PCR assay for identifying soy protein as a hidden allergen substance in meat products. Materials and Methods: In this study, soya and meat products samples were prepared. The extraction of DNA from samples were carried out according to the instruction provided by MBST kit. The specific primer pairs of soya were designed and ordered. The PCR conditions were standardized to obtain the desired amplicon of 118bp for soya. Finally the PCR products were electrophoresed in 1.5% agarose gels. This method was used for detection of soya in commercial meat products and the results were compared with their labeling statements. Results: In optimized PCR condition, DNA fragment of 118bp for soya was amplified. This developed technique was successfully evaluated for detection of soya in meat products. The results showed that 100% of sausages and chicken nuggets, 33.3% of cold cuts, 60% of hamburgers and 75% of Loghme Kebab contained soya. Conclusion: The results indicated that PCR assay developed in this study was a rapid, sensitive, simple, reliable and commodious method that might be used for the detection of soya in raw and heat treated meat products. Manuscript profile -
Open Access Article
267 - Evaluation of the Antioxidant Activity of Some Rosaceae Plants as an Alternative to the Synthetic Antioxidants in Food Industry
فائزه Kamali A.R Sadeghi Mahonak زهرا Nasiri farIntroduction : The applications of natural antioxidants with medicinal values are growing in the preventive medicine and food industries. This study investigates the antioxidant ability of five species of Rosaceae family and compares the activities with the synthe MoreIntroduction : The applications of natural antioxidants with medicinal values are growing in the preventive medicine and food industries. This study investigates the antioxidant ability of five species of Rosaceae family and compares the activities with the synthetic antioxidants BHT, BHA as well as the natural ascorbic acid. Materials and Methods : In this study, the phenolic content of the methanolic extract of the samples were isolated and the antioxidant activities of five species of Rosaceae were determined by using DPPH free radical and nitric oxide scavenging , and the results were compared to the synthetic antioxidant Results : The results showed that the content of studied plant samples ranged from 0.51±0.41 – 35.53±0.89 mgGAEg -1. Concentraition of extract for scavening 50 percent of free radicals and nitric oxide radicals varied from 77.42 ± 0.91 to 1484.2 ± 96.44 and 233.24±3.39- 1572.46±203.76 Ug/ml. The highest phenolic amount was related to the Rosa damascena Mill leaf and next grade Cydonia oblonga Mill leaf. Extract of damask Rose, Quince leaves, damask Rose petals, Quine fruit and seed and Almond seed had high antioxidant activity and no significant difference was observed between them and the synthetic antioxidants (BHT, BHA and Vit C). Conclusion : The results of this study clearly suggested that there is a significant relationship between the antioxidant activity and the phenolic concentration and the extracts of damask Rose, Quince leaves, damask Rose petals, Quince fruit and seed and almond seed might be employed as appropriate alternatives to the synthetic antioxidants. Manuscript profile -
Open Access Article
268 - Effect of Sesame and Soybean Meal Mixture on Physicochemical, Textural Properties of Sausage
Z. Izadkhasti M. Fazel H. AbbasiIntroduction: In this study, according to the increasing production of meat products with higher nutritional value, the flour of sesame press cake, which is the waste of sesame seed oil extraction factory, was used as a low-priced supplement and rich in protein, fiber a MoreIntroduction: In this study, according to the increasing production of meat products with higher nutritional value, the flour of sesame press cake, which is the waste of sesame seed oil extraction factory, was used as a low-priced supplement and rich in protein, fiber and minerals, together with soy meal in the formulation of sausage of 40% chicken meat. Materials and Methods: Soy and sesame meal at concentrations of 2, 4, and 6% (100% sesame meal, 50% sesame meal and 50% soy meal, 100% soy meal) were added to the product to replace the wheat flour and compared to the control concerning the physicochemical (pH and moisture), color and textural properties of the samples (hardness, adhesiveness, cohesiveness, springiness and shear force). Results: By assessing the physicochemical and textural properties of the samples during storage period, the amount of pH, hardness and shear force increased and moisture content and cohesiveness, L*, a* and b* of the samples decreased and no significant change was observed in the springiness of the samples. Increasing the amount of substitution in the samples caused increases in L* of the samples and shear force and reduced the amount of pH, hardness, springiness, cohesiveness and a* of the samples. On the other hand, by increasing the ratio of sesame meal, the moisture content, pH, hardness, shear force, cohesiveness, b* and a* of the samples were reduced. Conclusion: The use of sesame meal and soya in production of German sausage can produce acceptable product concerned with physicochemical and textural properties and higher nutritional value. The substitution of 3% sesame meal and 3% soy meal was introduced as the best sample. Manuscript profile -
Open Access Article
269 - The Effect of Ozonation on the Chemical, Microbial and Sensory Properties of Rice Flour
M. Arvanaghi A. JavadiIntroduction: The objective of this study was to achieve optimal conditions using ozone gas to maintain or improve the quality and reduce the microbial contamination of rice flour. Materials and Methods: In this research, ozone gas was injected at the rate of 10, 20 and MoreIntroduction: The objective of this study was to achieve optimal conditions using ozone gas to maintain or improve the quality and reduce the microbial contamination of rice flour. Materials and Methods: In this research, ozone gas was injected at the rate of 10, 20 and 30 g/h and grazing time (extinction treatment) of 15 and 30 minutes and after completing the exoneration, the specimens were examined at room temperature for 60 days. Results: The results showed that ozone gas had no significant effect on the moisture content of the samples (p> 0.05) but treatment with ozone gas had significant effect on pH and peroxide value of rice bran (p <0.05). Coliforms were only detectable in the control sample and negative results were reported in ozone treated samples at different concentrations and time of induction. Increasing ozone concentration significantly reduced the total count of microorganisms and mold and yeast in rice flour samples (p <0.05). Therefore the highest count was in the control sample and the lowest count was in the sample treated with ozone gas at the concentration of 30 g/h. The sensory characteristics of the control sample were higher than other samples, which was significant at the concentration of 20 and 30 g/h of ozone gas (p <0.05). Conclusion: In conclusion, the best chemical, microbial and organoleptic characteristics of rice flour treatments were obtained at 10 g/h and 15 min. Manuscript profile -
Open Access Article
270 - A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
الناز Tamaskoni Zahedi M. R. Ehsani عزیز Homayoni Rad انوشه Sharifan کامبیز LarijaniIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of th MoreIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of this study isto examine the growth rate of folic acid in indigenous set and probiotic yogurt.Materials and Methods: In order to prepare yogurt, milk samples from cow, sheep and goatwere provided and microorganisms consisting of Lactobacillus casei (y2b4, JQ41273501) andordinary yogurt culture (YC-X11) were employed. The samples were incubated for four hoursat 42oC. Folic acid produced during fermentation and storage for 14 days at 4oC weredetermined using liquid chromatography (HPLC). Furthermore, acidity and pH changes andsensory scores were determined on the first, 7th and 14th days.Results: The ability of folic acid production by indigenous probiotic in all the milk samples(cow, sheep and goat) were observed. The rate of folic acid produced by probiotic bacteriawas more than that of set yogurt (P <0.05). pH changes during storage period has a downwardtrend while the acidity took an upward trend on the 14th day of storage time (P <0.05).Conclusion: In general this study has indicated that indigenous Lactobacillus casei is able toincrease the folic acid rate of production up to three times as compared to that produced bythe set yogurt. The inoculation of probiotic had no significant effect on the sensory propertiesof yogurt and an acceptable product has been produced. Manuscript profile -
Open Access Article
271 - Optimization of Nitrogen Recovery of Whey Protein Hydrolysates by using Response Surface Methodology
Sh. Piri Gheshlaghi A. R. Sadeghi Mahoonak M. Alami M. GhorbaniIntroduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefor MoreIntroduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefore this research work has aimed on this aspect. Materials and Methods: In the present study, Response Surface Methodology has been employed to optimize the conditions for preparing protein hydrolysate from whey protein using the enzyme alcalase. Temperature of 43-52°C and time of 65-175 minutes and enzyme/substrate ratio of 45-90 (AU/Kg protein) were employed to achieve the maximum nitrogen recovery and experiments were designed according to the central composite design. Results: The results indicated that optimal conditions to achieve the highest nitrogen recovery were at the temperature of 47.1°C and time of 173.2 minutes, with the enzyme/ substrate ratio of 87.98 (AU/Kg protein). Under these conditions, the degree of hydrolysis was 70.66%. The regression coefficient for the presented model (Quadratic type) was, 0.9747. The values obtained indicated the high accuracy of the model to predict the reaction conditions with regard to different variables. Conclusion: The advances in technology have made the application of protein hydrolysate from unavailable various sources useful and available. Therefore whey protein hydrolysates as a rich source of healthy peptides with various functional properties and other desirable characteristics might be employed in food manufacturing and formulations. Manuscript profile -
Open Access Article
272 - The Effect of Purification Process on Heavy Metals in Soyabean Oil
L. Sedaghat Boroujeni M. Hojjatoleslamy M. GharachorlooIntroduction: Heavy metals are important elements in the oil quality and determine the freshness, shelf life, storage ability and also affect the human health nutritionally. Therefore determination of heavy metals due to their effect concerned with the rate of oxidation MoreIntroduction: Heavy metals are important elements in the oil quality and determine the freshness, shelf life, storage ability and also affect the human health nutritionally. Therefore determination of heavy metals due to their effect concerned with the rate of oxidation is quite essential. Materials and Methods: In this study, concentrations of heavy metals including Lead, Cadmium, Mercury and Arsenic during different stages of soya bean oil refining were studied using atomic absorption spectrometry. Results: The results indicated that the most common stage in Arsenic reduction is the neutralization stage that eliminates 60% of the total Arsenic content. The main stage in Cadmium reduction is the deodorization that reduces 40% of the initial Cadmium. Major part of Mercury reduction is concerned with metal scavenger addition that is referred to chelating activity of citric acid that might be added during bleaching and deodorization stages. Neutralization has separation role and causes the reduction of lead as soap. Conclusion: The results showed that neutralization and the addition of scavengers are the main parts in heavy metals reduction. Manuscript profile -
Open Access Article
273 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
B. Jirsaraei R. Pourahmad V. Fadaei NoghaniIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese MoreIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese. Materials and Methods: In this study, prebiotic compounds consisting of inulin and lactulose (solely or in combination together) and Lactobacillus casei were used to produce probiotic ultrafiltrated Feta cheese. The survival of Lactobacillus casei and physicochemical and sensory properties of probiotic ultrafiltrated (UF) cheese concerned with different storage days (1, 15, 30, 45 and 60 days) were evaluated. Results: pH values for all the cheese samples were decreased significantly (P<0.05) during storage. In other word, the amounts of acidity for all of the samples increased significantly during storage (P<0.05). Moisture variation and contents were in a decreasing trend until the end of the storage period (P<0.05). Sample containing inulin (I), sample containing lactulose (L) and sample containing inulin and lactutose (IL) had the best sensory quality in comparison to the control sample (C). At the end of the storage, the number of Lactobacillus casei was higher in samples I, L and IL as compared to the control. Conclusion: In this research work, the final synbiotic cheese containing more than 107 CFU/g viable Lactobacillus casei at the end of storage might be regarded as a probiotic product. The prebiotic compound has improved sensory and physicochemical properties as well as viability of Lactobacillus casei in probiotic ultrafiltrated Feta cheese as compared to the control. Manuscript profile -
Open Access Article
274 - The Effect of Chitosan-Essential oil on The Shelf Life of Whole Button Mushroom (Agaricus bisporus)
Marzieh Khazraei Mahshid Jahadi Mohammad Fazel Ameneh AllamehIntroduction: During the past decades as well as in recent years, there has been an increase in the production of edible mushrooms in the world. Button mushroom (Agaricus bisporus) is the most popular edible mushroom having the largest production and consumption demand. MoreIntroduction: During the past decades as well as in recent years, there has been an increase in the production of edible mushrooms in the world. Button mushroom (Agaricus bisporus) is the most popular edible mushroom having the largest production and consumption demand. Due to free exterior coating, shelf-life of these species of mushrooms is less than 3 to 4 days. The purpose of this study was to investigate the effect of chitosan-lemon essential oil on the shelf-life of whole button mushroom (Agaricus bisporus). Materials and Methods: The obtained lemon essential oil at the concentrations of 0.25% and 0.5% have been add to 0.25% and 0.5%chitosan solution. Mushrooms, either packed or unpacked were dipped into the solution and maintained in polyethylene containers at the temperatures of 4±1°C and 25±1°C. Weight loss (%), ascorbic acid concentration, respiration rate and colors of all the treatments were measured on the 3rd day. Results: Lemonene is the most common monoterpene component in lemon essential oil. The chitosan-lemon essential oil coating had significant effect on the weight loss (%), ascorbic acid concentration, respiration rate and color changes over the time. Temperature and storage conditions had significant correlations with the mentioned factors. Increased concentration of chitosan- lemon essential oil is inversely related to the amount of weight loss (%) and respiration rate and it has a direct linear relationship with ascorbic acid retention. Conclusion: Based on the results of this study packed mushrooms with 0.5% chitosan and 0.5% lemon essential oil that was stored at 4±1°C showed superiority over the other conditions. Manuscript profile -
Open Access Article
275 - A Comparative Study Concerned with Differential Scanning Calorimeter (DSC) and Fatty Acid Profile Methods to Detect the Adulteration of Sunflower Seed Oil in Extra Virgin Olive Oil
A. Pashaei F. Shovakhi M. Fahimdanesh F. Badei A. RahmaniIntroduction: Extra virgin olive oil represents the popular source of oil in the Mediterriancountries. The price of extra virgin olive oil is increasing rapidly in the world market, due tomany factors namely special organoleptic and health attributes. Therefore this pop MoreIntroduction: Extra virgin olive oil represents the popular source of oil in the Mediterriancountries. The price of extra virgin olive oil is increasing rapidly in the world market, due tomany factors namely special organoleptic and health attributes. Therefore this popular oilmight be subjected to adulteration. In this research, the application of Differential ScanningCalorimeter (DSC) and fatty acid profile methods to detect the adulteration of sunflower seedoil in extra virgin olive oil has been studied.Materials and Methods: Refined sunflower seed oil was added to extra virgin olive oil atdifferent portions (5, 10, 15 and 20 percent) and the thermal analysis of the samples wereperformed using DSC and the fatty acid composition of the samples were determined by GCapparatus.Results: The results of the thermal analysis showed that the addition of sunflower seed oilcreated significant changes in cooling and heating thermograms of DSC. The enthalpy, onsetand maximum temperature of major crystallization peak for at least 10% adulteration and theenthalpy and maximum temperature of minor melting peak for 5% adulteration indicatedsignificant differences as compared to the extra virgin olive oil (P<0.05). The results alsoindicated that the major fatty acids in the mixture with at least 5% sunflower seed oil showedsignificant differences as compared to extra virgin olive oil (P<0.05). The quantities ofbehenic and linoleic acids in the mixtures of 15 and 20 % added sunflower seed oil to olive oilindicated higher amounts than those defined as standard values.maximum limit of standardvalue.Conclusion: The DSC method might be evaluated as a valuable method to detect theadulteration of refined sunflower seed oil in extra virgin olive oil however this method has itslimitations regarding the percent of added oil. Manuscript profile -
Open Access Article
276 - A survey of Benzoate and Sorbate Concentrations in Different Foods in the Eastern Azerbaijan
F. Javanmardi M. Barati M. Nemati S. R. Aref HosseiniIntroduction: Benzoate and sorbate are used to prevent the growth of microorganisms and toincrease the shelf life of the food in general. The purpose of this study was to detect benzoateand sorbate in some food products using Dispersive Liquid Liquid Microextraction and MoreIntroduction: Benzoate and sorbate are used to prevent the growth of microorganisms and toincrease the shelf life of the food in general. The purpose of this study was to detect benzoateand sorbate in some food products using Dispersive Liquid Liquid Microextraction and HighPerformance Liquid Chromatography as well as to determine the extent of accordancebetween sorbate and benzoate contents in different foodstuffs with the permitted standardlevel.Materials and Methods: Eight types of food samples consisted of soft drinks (n=15), UltraHigh Temperature (UHT) milk (n=15), ketchup sauce (n=15), yoghurt drink (n=15), fruitjuice (n=15), tomato paste (n=15), cake (n=15) and bread (n=9) were analyzed based onDispersive Liquid- Liquid Microextraction method. Optimum conditions were determined asfollows: sample volume, 5ml; extraction solvent (chloroform) volume, 250μl; dispersersolvent (acetone) volume, 1.2ml; NaCl amount, 0.75 g/5 ml at pH of 4.Results: Benzoic acid was detected in 107 (93.8%) of the samples ranged from less than 0.1to 1520 μg/mL and sorbic acid in 60 (52.6%) of the samples ranged from 0.08 to 2305 μg/mL.Among all the food samples, soft drinks indicated the highest concentrations of benzoate(1520 μg/mL) and sorbate (2305 μg/mL). 74.1% and 24.9% of food samples examinedcontained upper level of benzoate and sorbate respectively than the permitted level ofNational standard. Among all the samples, soft drinks and yoghurt drink were found to havethe highest concentrations in this respect.Conclusion: In general, sorbate and benzoate contents of soft drink, yoghurt drink, fruit juice,UHT milk, tomato paste and ketchup sauce were exceeded the amounts defined by thenational standard, while industrial breads and cake samples had lower concentrations of thesepreservatives. Manuscript profile -
Open Access Article
277 - Screening and Identification of Donkey Milk Probiotic Lactic Acid Bacteria Using Fourier Transform Infrared Spectroscopy (FTIR)
M. J. Akrami F. Nazarian Firouzabadi A. Ismaeili M. Bagheri sheshdehIntroduction: Lactic acid bacteria (LAB) are a heterogeneous group of gram-positive and catalase negative bacteria that produce lactic acid during fermentation of carbohydrates. These probiotic bacteria with the ability to produce industrial valuable biopolymers have a MoreIntroduction: Lactic acid bacteria (LAB) are a heterogeneous group of gram-positive and catalase negative bacteria that produce lactic acid during fermentation of carbohydrates. These probiotic bacteria with the ability to produce industrial valuable biopolymers have a significant impact on the improvement of taste and texture of dairy products. A number of methods have been introduced to screen and identify bacteria. Among different methods, some are less reliable and some are expensive. Introduction of a reliable, cost-effective and time-saving method to identify bacteria is of great importance. Materials and Methods: In order to identify milk probiotic LAB, donkey's milk microbiota was investigated. LAB was identified and characterized with basic microbiological methods as well as Fourier Transform Infrared Spectroscopy (FTIR). Principle Component Analysis and cluster analysis were used to validate the FTIR data. Results: The results of this experiment showed that LAB isolates were mostly belonging to either Enterococcus faecalis or Streptococcus devriesei species. Furthermore, PCA and cluster analysis confirmed that FTIR data are reliable to identify LAB genera and species from milk. Conclusion: It is recommended to use FTIR method for mass screening of LAB from different sources before applying other complex and expensive methods such as DNA sequencing. The FTIR is a cost-effective and quick method that could distinguish bacteria at the genus and even species level. Two bacteria species were found and confirmed by both culture-dependent and FTIR methods and one of which Streptococcus devriesei is being introduced for the first time in Iran. Manuscript profile -
Open Access Article
278 - Optimisation of the Conditions for Using Protease and Hemicellulase in Wafer Formulation
Babak Ghiassi Tarzi Venushe Babaei Nami Parviz Shahbazikhah Haleh HadaeghIntroduction: Economic issues concerned with the demand for energy reduction and costs as well as improved quality of the final product in the bakery industry such as Wafer production is of great importance.Materials and Methods: In the present study the effects of appl MoreIntroduction: Economic issues concerned with the demand for energy reduction and costs as well as improved quality of the final product in the bakery industry such as Wafer production is of great importance.Materials and Methods: In the present study the effects of applying different amounts of Protease (0.005-0.05% of the weight of flour), Hemicellulase (0.005-0.05% of the weight of flour), water reduction (0-20%), dough resting time (0-30 min) and the baking time (90-150 sec) on decreasing the waferbatter viscosity and some quality factors of wafer sheet were investigated and compared with the control sample. The amounts of batter viscosity, moisture, crispness and colour of wafer sheet were considered in order to evaluate the effects of various levels of protease and hemicellulas enzymes on the mentioned parameters. Optimisation of the process condition was conducted to determine the optimum formulation for producingwafer sheet.Results: The results were analyzed by Response Surface Methodology (RSM) and showed that optimal level of Protease enzyme, Hemicellulase enzyme, water reduction of formulation, dough resting time and baking time were 0.05%, 0.05%, 9.58%, 30 min and 135.17 sec, respectively.Conclusion: Protease and hemicellulase enzymes might be used in wafer sheet formulation and these enzymes have positive effects on dough and some quality factors of the final product such as moisture and crispiness. According to the variation of the flour quality, the production of wafer will beless dependenton the flour quality. Manuscript profile -
Open Access Article
279 - The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber
P. Moradi M. GoliIntroduction: Increasing the fiber content (despite the therapeutic effects and functionalproperties) in food can compensate for fiber deficiency in the diet. However excessiveconsumption can have adverse effects on the product's acceptability.Materials and Methods: The MoreIntroduction: Increasing the fiber content (despite the therapeutic effects and functionalproperties) in food can compensate for fiber deficiency in the diet. However excessiveconsumption can have adverse effects on the product's acceptability.Materials and Methods: The effect of potato fiber to replace with bread flour at threedifferent concentrations (10, 20 and 30%) were investigated in preparing the sponge cake andcompared to the control sample. The chemical, physical and sensory characteristics of thesamples were enaluatrd on the first day of the preparation and the best formula was selected.The prepared samples were kept in the storage at room tempreture and moisture content,physical and sensory properties were mesured every ten days interval. The results andstatistical analysis of the cake were evaluated using SPSS software and mean values werecompared with the Duncan test at 95% probability level.Results: The resultes indicated that an increase in fiber resulted in significant increases inash, crude fiber, dietary fiber, cavity density, moisture content and darkness of the crust andcrumb in the cake. The hardness of the cake increased significantly while the cohesivenesssignificantly decreased (P <0.05). The cakes containing up to 10% added fiber had acceptablesensory properties and did not have significant differences with the control sample (P >0.05).Conclusions: The sample containing 10% potato fiber was the most accepted among thepanelist. According to the results of other tests, the addition of fiber up to 10% was acceptableand did not show significant differences with the control sample (P >0.05). Manuscript profile -
Open Access Article
280 - Comparative Study of the Effects of Ultrasound and Microwave Treatments on Soybean Oil Extraction
M. Haddadi M. Gharachorloo B. Ghiassi TarziIntroduction: The continuous need of human society to extract vegetable oils has led to many studies on the introduction of a more efficient and economical extraction process. The purpose of this study is to determine the effect of ultrasonic and microwave applications MoreIntroduction: The continuous need of human society to extract vegetable oils has led to many studies on the introduction of a more efficient and economical extraction process. The purpose of this study is to determine the effect of ultrasonic and microwave applications as new methods for extracting oil and also studying the physicochemical properties of the extracted oil using two ultrasonic and microwave pre-treatments. Materials and Methods: In this study, soybean oil was extracted by ultrasound at three different time intervals of 30, 60 and 90 minutes, and two different temperatures of 25 and 50 °C in the presence and absence of solvent. Microwave was also applied as heat pre-treatment at three different time intervals of 1, 3 and 5 minutes, and 180 watts in the presence and absence of solvent. Soxhlet method was applied as a mean to extract the oil. The physicochemical properties of the extracted oils were studied. Results: In the present study, the ultrasound treated samples had the highest effect on oil extraction efficiency at 50 °C for 90 minutes by solvent-treated seeds, and this effect was significant (p <0.05). Ultrasound pretreatment increased oil pigments extraction in comparison with other methods and had less effect on acidity and peroxide values than microwave pretreatment. Conclusion: Microwave preheating and ultrasound were superior to Soxhlet's method alone in the extraction efficiency of soybean oil, and ultrasound pre-treatment showed the best results. Additionally, the microwave and ultrasound extraction methods did not have adverse effects on physicochemical characteristics of soybean oil. Manuscript profile -
Open Access Article
281 - Effect of Resistant Starch on the Quality Characteristics of Barbari Bread (Cooked in Oven)
A. Lotfi CH. Esfandiari M. Seyedin ArdabiliIntroduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated MoreIntroduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated and evaluated.Materials and Methods: In this research, starch resistant to amount of Resistant starch at the concentrations of 0, 5, 10, 15 and 20% were added to the formula of Barbari bread and some chemical and rheological analysis carried out.Results: The results of this study showed that in the characteristics of Farinography of the produced dough, with increasing level of resistant starch, water absorption, expansion time of dough, dough resistance time and qualitative number of farinograph (Valorimetric value) increased and the degree of loosening of the dough decreased after 10 and 20 minutes. In the Extensographic properties of the dough, with increasing the concentrations of resistant starch, the amount of energy, the strength of the stretch strength after 5 minutes and the ratio increased, and the pullability decreased. The study of physicochemical characteristics of bread showed that by increasing the concentrations of resistant starch, moisture content, apparent density, fiber, L * index in crust and crumb of bread increased, and enthalpy, height, texture firmness to 15% resistant starch, a * and b * indices in crust and crumb of bread decreased.Conclusion: Sensory evaluation of the research work indicated that samples of control and bread containing flour with added 5% resistant starch had the highest score in terms of appearance, texture, novelty and overall bread acceptance. Manuscript profile -
Open Access Article
282 - Evaluation of the Antioxidant and Chelating Activities of Cinnamon Extract
Leila Kamali Roosta Mehrdad Ghavami Amir Hossein Elhami Rad Reza AzizinezhadIntroduction: Spices in addition to their flavor contribution are important sources of natural antioxidants. Therefore, due to the possible undesirable effects of synthetic antioxidants, the natural antioxidants that are present in fruits and vegetables and have been co MoreIntroduction: Spices in addition to their flavor contribution are important sources of natural antioxidants. Therefore, due to the possible undesirable effects of synthetic antioxidants, the natural antioxidants that are present in fruits and vegetables and have been consumed by man for years are preferred. In this project the antioxidant activity of cinnamon extract a popular spice used as a flavoring agent is evaluated.Materials and Methods: Acetone and methanolic extracts of cinnamon were obtained by the application of cold solvent method. Extraction efficiency was determined and total content of phenolic compounds were measured using Folin Ciocalteau method. Different concentrations of extracts at 0.02%, 0.04%, 0.06%, 0.08% & 0.1% were added to tallow a substrate free of natural antioxidant and the stabilities of the samples were determined. Peroxide value and induction period measurements were used as means to evaluate the antioxidant activities. The results were compared with a synthetic antioxidant; TBHQ at 0.01% concentration. The best concentration of extracts having antioxidant activity (0.1% concentration), was examined forchelation of copper metal in tallow as the substrate.Results: Extraction efficiency of cinnamon extract using methanol was higher than acetone, but the amount of phenolic compounds was higher when acetone was employed. The evaluation of the antioxidant activity of the extracts on tallow indicated that the activity was concentration dependent and the activity was increased as higher concentrations of the extracts were applied. The acetone extract at 0.1% concentration showed the highest activity after the synthetic antioxidant, TBHQ at 0.01% concentration. The addition of Cu in the formof its copper salt to tallow in combination with the extracts at 0.1% concentration indicated that these compounds might be regarded as chelating agents and the extract obtained by acetone was more effective in term of chelating property.Conclusion: Cinnamon extract in addition to the antioxidant activity, has chelating property on copper, and might be employed as a source of natural antioxidant and metal chelating agents. Manuscript profile -
Open Access Article
283 - Investigating the Effect of Emulsifier YN and Lecithin on Qualitative Promotion the of White Chocolate
V. Mehrabi M. Ghavami M. GharachorlooIntroduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emuls MoreIntroduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emulsifiers such as lecithin with different intakes and emulsifier YN (ammonium phosphatides) at different concentrations were compared and evaluated in white chocolate. The samples were subjected to chemical analysis concerned with total fat content, acid insoluble ash, acidity iodine and saponification value, fatty acid composition, oxidative stability test (Rancimat) and sensory analysis according to the national standard.Results: The application of different concentrations of commercial lecithin did not have a significant effect on the qualitative characteristics of white chocolate, while the use of 0.4 and 0.5 % emulsifier YN at the time of production and 90 days after production improved the stability, quality of color and texture considerably. The yellow color index (b*) in white chocolate containing emulsifier YN was reduced significantly white the brightness index (L*) was increased favorably as compared to the control and the quality was maintained after production.Conclusion: The application of emulsifier YN improved the qualitative characteristics of white Chocolate and exhibited synergistic effect with the natural antioxidant present in the substrate and increased the oxidative stability of the product. Manuscript profile -
Open Access Article
284 - Effects of Ultrasound Treatments on Color, Antioxidant Compounds, Sugar Profile of Jahrom Lime Juice
Z. Alaei RoozbahaniIntroduction: Concerning the increase of consumers' knowledge about health and nutrition, consumers, along with increasing the shelf life of food products, want to maintain the original quality of the processed product. Sonication might be recognized as a potential tech MoreIntroduction: Concerning the increase of consumers' knowledge about health and nutrition, consumers, along with increasing the shelf life of food products, want to maintain the original quality of the processed product. Sonication might be recognized as a potential technique to improve improvement in the quality of fruit juices. Materials and Methods: The influence of thermal treatment and sonication on Physicochemical properties (°Brix, pH, electrical conductivity, cloud value and acidity), colour values, antioxidant compounds and activity (total phenolics, ascorbic acid, flavonoids, free radical scavenging activity), sugar profile, browning index and 5-hydroxymethylfurfural content were investigated. Results: The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH, acidity value, Brix, sugar and 5-HMF contents of juice, and however, a rise in cloud value and electrical conductivity and browning index were observed under all processing conditions. The thermal treatment caused the decrement in the bioactive compounds and antioxidants activity whereas sonication treatment for 90 min increased the maximum activity of bioactive compounds and antioxidants as compared to other treatment conditions and control. Some differences in all the colour values were also observed. Conclusion: thermal treatment causes decline in quality parameters of lime juice, whereas the significant increment in bioactive compounds and antioxidant activity was observed in juice samples after being exposed to sonication treatment. Therefore, ultrasound treatment might be considered as a good alternative to the thermal treatment in beverage industry. Manuscript profile -
Open Access Article
285 - سینتیک کاهش رطوبت خرمالو در طی فرآیند خشک کردن ترکیبی هوای داغ- مادون قرمز
F. Salehi M. Kashani Nejad P. Siah Mansori E. MoradiIntroduction: Investigation of the mass transfer kinetics and moisture diffusivity coefficients can be useful tools for optimal control of the drying process condition and increasing the product quality. Materials and Methods: In this study, kinetic modeling of persimmo MoreIntroduction: Investigation of the mass transfer kinetics and moisture diffusivity coefficients can be useful tools for optimal control of the drying process condition and increasing the product quality. Materials and Methods: In this study, kinetic modeling of persimmon drying in a combined hot air- infrared dryer was investigated. The effect of hot air temperature at three levels of 55, 65 and 75 °C and radiation lamp power at three levels of 150, 250 and 375 W on time and drying rate, and moisture diffusion coefficients during drying process of persimmon were evaluated. Results: By increasing the temperature of drying from 55 to 75 °C, 36 % of the drying time was reduced and by increasing the power of infrared lamp from 150 to 375 W the time of drying of persimmon was reduced by 68.4%. The effect of infrared heat power and hot air temperature on effective diffusivity coefficient of persimmon was investigated and the results showed that the effective diffusivity coefficient was increased by increasing the heat source power. Effective diffusivity coefficient of persimmon moisture was between 1.8×10-9 to 1.3×10-8 m2/s. Conclusion: The results indicated that the effect of hot air temperature and radiation lamp power on the drying process of persimmon is significant. In modeling of persimmon drying process, the logarithmic model is a better match with the experimental results as compared to the other models. Manuscript profile -
Open Access Article
286 - Evaluation of Stability Omega-3 Fatty Acids Stability in Different Drying Conditions and its Microencapsulated Retention in Enriched Spaghetti
N. Pashaei M. Salehifar M. FahimdaneshIntroduction: Pasta products have been identified as healthy foods but due to the minute content of omega-3, scientists have been encouraged to fortify this product with long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) in order to improve its qualitative effe MoreIntroduction: Pasta products have been identified as healthy foods but due to the minute content of omega-3, scientists have been encouraged to fortify this product with long chain (LC) omega-3 polyunsaturated fatty acids (PUFAs) in order to improve its qualitative effects. Materials and Methods: Microencapsulated omega-3 powder that containing %9 LC n-3 PUFA was prepared. After enrichment (%1.2) and drying at different temperatures (55 °C, 75°C, 90°C), the stabilities of the Ecosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) were determined by methyl esters of fatty acids during 18 months. The qualitative characteristics of spaghetti concerned with stickiness, looking loses and cooking weight were also investigated the highest reduction of long chain omega-3 fatty acids after cooking was observed at 75°C. Results: The results indicate that drying the spaghetti under the different temperature conditions was effective for the stability of long chain omega-3 fatty acids before and after cooking (P<0/01). So that drying at 90Ċ in comparison with 55°C and 75°C decreased omega-3 stability in fortified spaghetti. Most content of long chains omega-3 fatty acids after cooking the spaghetti was observed at 75°C. Conclusion: It might be concluded that fortification of this kinds of food at optimal conditions improving its qualitative factors and the nutritional needs. Manuscript profile -
Open Access Article
287 - The Antifungal Effects of Hydroalcoholic Extract of Thyme (Thymusvulgaris) and Carboxy Methyl Cellulose Edible Coating on the Shelf life of Fresh Hazelnut
R. Razavi Y. Maghsoudloo M. Ghorbani M. AalamiIntroduction: Today, biodegradable packaging is taken more consideration due to the environmental problems of the synthetic packaging materials. Edible coating is one of the important biodegradable active packaging material and is regarded as a suitable alternative for MoreIntroduction: Today, biodegradable packaging is taken more consideration due to the environmental problems of the synthetic packaging materials. Edible coating is one of the important biodegradable active packaging material and is regarded as a suitable alternative for the synthetic packaging studied. In this research the effects of edible coating based on carboxy methyl cellulose containing thyme was studied with particular reference to moisture absorption, fungal growth and sensory characteristics in coated raw hazelnut. Materials and Methods: The edible coatings were prepared at different concentration levels of carboxy methyl cellulose (0.0, 0.5, & 1.5% W/V) and thyme extracts (0.0, 0.5 & 1% V/V). The mean changes in fungal growth and sensory characteristics were determined for coated and uncoated (control) hazelnut over 21 weeks. The tests were applied in three replications using factorial design based on completely random design. Results: The results of this research showed that non-coated samples had the most moisture absorption, fungal growth and mold development rates. Addition of hydroalcoholic thyme extract to coating solution significantly reduced the fungal growth in coated samples (p≤ 0.05). The results of the sensory tests of the samples indicated that the use of carboxy methyl cellulose coating delayed the softening of the tissues. Conclusion: The use of edible coatings with carboxy methyl cellulose and thyme extract reduced the moisture absorption and mold growth and increased the shelf-life of the coated hazelnuts. Carboxy methyl cellulose, a biodegradable natural biopolymer might be regarded as an alternative to the synthetic packaging. Manuscript profile -
Open Access Article
288 - Prediction of Thermodynamic Properties of Sugar Solutions By Developed Thermodynamic Model
mozhdeh baghbanbashi gholamreza pazoukiIntroduction: Thermodynamic properties of sugar solutions have important roles and uses in different industries such as food production, food preservation industries, while there is not enough experimental data for all of the properties of sugar solutions. Therefore, re MoreIntroduction: Thermodynamic properties of sugar solutions have important roles and uses in different industries such as food production, food preservation industries, while there is not enough experimental data for all of the properties of sugar solutions. Therefore, representing a method for prediction and calculation of the thermodynamic properties of these solutions might be helpful in food industries.Materials and Methods: In this study thermodynamic properties of important aqueous sugar solutions in food industries containing glucose, sucrose, fructose, maltose, manose,maltotriose, xylose and galactose have been studied using a developed thermodynamics model based on Gibbs free energy.Results: Different properties including water activity, sugar solubility, density, vapor pressure and boiling temperature of aqueous sugar solutions have been calculated using the Gibbs free energy based thermodynamic model proposed by Pazuki et.al.Conclusion: According to the number of experimental data used for different sugar solutions in this study for prediction of the solutions thermodynamic properties, it can be concluded that the model has a good ability to predict sugar solution's solubility, density and water activity. The comparison between the results proposed model results and the UNIQUAC model shows that the proposed model has a better agreement with the experimental data. It might be concluded that this model can be used for sugar solutions in food industries. Manuscript profile -
Open Access Article
289 - Assessment of Contaminated Packed and Unpacked Spices (Black-Pepper, Red-Pepper, Sumac, Cinnamon) With Aerobic Spores in Zanjan City
زینب Sedaghat مهران Mohseni کوروش Kamali مریم Hasan شاهرخ Shabani نیکتا Ferdosiprocesses develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packe Moreprocesses develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packed andunpacked spices, in Zanjan city.Materials and Methods: Total of 80 samples of packed and unpacked spices (black pepper,red pepper, sumac, cinnamon) were collected randomly from the food supplying centers andlocal retail stores in Zanjan city. Experiments were carried out for the presence of aerobicspores according to the Iranian standards.Results: Average of total aerobic mesophilic spores count based on CFU/g were 1.6×107 forred pepper, 6.6×106 for black pepper, 4.3×104 for cinnamon and 3.5×102 for sumac. Averagesof total aerobic mesophilic spore counts for packed and unpacked spices were 3×106 CFU/gand 8.4×106 CFU/g, respectively. The average loads of total aerobic mesophilic spores werehighest in red pepper and lowest in sumac. Average of total aerobic mesophilic bacteria countin the red pepper and black pepper as compared to the international standard (ICMSF) werehigher.Conclusions: It is therefore recommended to apply disinfection and sterilization methodssuch as gamma irradiation at the rate of 10 KG to reduce the contamination of the sporeforming bacteria in spices, especially the spices that are consumed without undergoingcooking process. Manuscript profile -
Open Access Article
290 - The Effect of Nano-composite Packaging Carbon Nanotube and Zinc Oxside Nanoparticles Base on Organoleptic and Microbial Properties of Mazafati Brand Dates
Parinaz Asgari omid moradi Behjat TajodinIntroduction: Dates are one of the most Iran's important products and have a main role in people’s nutrition. About 35 percent of this product is converted to waste due to the improper packaging. Nanotechnology might be regarded important in packaging and storage MoreIntroduction: Dates are one of the most Iran's important products and have a main role in people’s nutrition. About 35 percent of this product is converted to waste due to the improper packaging. Nanotechnology might be regarded important in packaging and storage of food by increasing the barrier properties of packaging systems and by improving their properties. In this research work due to the importance of dates, the effect of ZnO Nanoparticles and Carbon Nanotube films on sensory properties and microbial contamination of Mazafati dates are evaluated. Materials and Methods: Mazafati dates of Bam was purchased from Tehran open market. Packages were prepared from the pure Polyethylen (W) and Carbon Nanotube and ZnO nanoparticles (CZ, 0.1, 1 and 2 percent) and filled with fresh Mazafati dates and then were monitored after 90 days intervals. The results were analysed using Duncan's multiple range test. Results: It was shown that by that the using ZnO Nanoparticles and Carbon Nanotube composite films, the microbial load has been significantly decreased. Indeed, the number of lactic acid bacteria in the samples containing carbon nanotubes and nanoparticles of zinc oxide at two percent concentration, have decreased by 0.83 logarithmic cycle. Conclusion: The results indicated that by using nano-films, the shelf life of Mazafati dates might be increased, without negative effects on sensory properties. Manuscript profile -
Open Access Article
291 - 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-HargalaniIntroduction: 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 MoreIntroduction: 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
292 - Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties
H. Ghasemi H. Abbasi M. JahadiIntroduction: Starch and its derivatives have several applications in food and other industries. Changes in the structural properties of starch affect their physico-chemical and functional properties. Materials and Methods: In this study, after determination of starch, MoreIntroduction: Starch and its derivatives have several applications in food and other industries. Changes in the structural properties of starch affect their physico-chemical and functional properties. Materials and Methods: In this study, after determination of starch, amylose and amylopectin contents of three Iranian wheat varieties (Alvand, light bak kras and Sirvan), modification of their characterizations were accomplished with cross linking creation with “epichlorohydrin” in (0.1%, 0.3%, 0.5% v/w) level and physical modification by ultrasounic waves in 28 KHz frequencies in two times (15 and 30 minutes) at 20 °C. Qualitative properties of the samples such as paste clarity, water binding capacity, viscosity, solubility, swelling power and freezing thawing stability (Syneresis) of native and modified samples were examined.The results were analyzed in a completely randomized design-factorial test and the means were compared based on the least significant difference. Results: The results indicated the solubility, swelling power, paste clarity and water binding capacity of physically treated starch varieties were increased as compared to the native granules. Whiles, starch modification with epichlorohydrin decreased solubility and consistency of treated starches. The changes of paste clarity and water binding capacity in chemical modified starch in comparison to the native samples are different in varieties. Viscosity of all modified samples in comparison to the native form was decreased and their synersis were increased. Conclusion: Modification treatments are effective in many qualitative properties of starch and effectiveness of different starch varieties on physical and chemical treatments are different due to difference in genetic characteristics of starch. Manuscript profile -
Open Access Article
293 - Fatty Acid Profile and Chemical Composition of Lobster (Panulirus homarus) Caught from the Persian Gulf
F. Baghlani M. Raissy L. RoomianiIntroduction: Unsaturated fatty acids such as DHA (Docosa-hexaenoic acid) and EPA (Eicosa-pentaenoic acid,) might be considered important unsaturated fatty acids with several double bonds and have important role in human health. Research shows strong evidence that the o MoreIntroduction: Unsaturated fatty acids such as DHA (Docosa-hexaenoic acid) and EPA (Eicosa-pentaenoic acid,) might be considered important unsaturated fatty acids with several double bonds and have important role in human health. Research shows strong evidence that the omega-3s EPA and DHA can help to lower triglycerides and blood pressure. Panulirus homarus, is the most important lobster in Asian fishery. Materials and Methods: A total of 20 male and female lobsters (Panulirus homarus) were randomly collected from Abadan (Khuzestan Province) in spring 2016. Chemical composition (protein, fat, moisture, ash) and polyunsaturated fatty acids after biometry were determined according to the standard methods of analysis. Results: According to the results, protein and fat contents in lobster meat was 23 and 4%, respectively. Chemical composition of lobsters indicated that protein, fat, moisture and ash contents of male and female lobsters were not significantly different (P> 0.05). Oleic acid was one of the major unsaturated fatty acids and found to be 17.11 and 17.93% in the male and female lobsters, respectively. Palmitic acid was also present in high concentration. The results indicated that palmitic, oleic and docosahexaenoic acids were the predominant fatty acids present. Conclusion: Lobster; Panulirus homarus with more than 23% protein and 4 % fat is a good source of Omega-3, EPA, DHA that has high nutritional value for human consumption. Therefore, its usage is recommended along with other aquatic animals. Manuscript profile -
Open Access Article
294 - Evaluation of α-Tocopherol and β-Sitosterol in Distillates of Refined Olive Oil
F. Kalateh Seifari M. Ghavami B. Ghiassi TarziIntroduction: Olive oil, as the major source of lipids in the diet, has a high amount of unsaturated fatty acids and biological components such as phenolic antioxidants that could prevent the destructive effect of free radicals and mutation of cell structures. The nonsa MoreIntroduction: Olive oil, as the major source of lipids in the diet, has a high amount of unsaturated fatty acids and biological components such as phenolic antioxidants that could prevent the destructive effect of free radicals and mutation of cell structures. The nonsaponifiable components of vegetable oils are good sources of specific compounds such as sterols, tocopherols, squalene, fatty acids, and other substances. The aim of this investigation is to determine the components in particular α-Tocopherol and β-Sitosterol through deodorization process and have been accumulated in the distillate tank.Materials and Methods: Olive oil and distillates were provided by Roghan-e-Ziton Nabe Tavakoly manufacturing company. Sterols ad tocopherols were evaluated before and after the deodorization process and in the distilled tank. Qualitative and quantitative determination of sterols and tocopherols were conducted using gas chromatography and high-performance liquid chromatography after the extraction of nonsaponifiable matters.Results: The results showed that the deodorization process decreased the nonsaponifiable matters of olive oil such as sterols, tocopherols, hydrocarbons and some other components namely free fatty acids. Due to the lower temperature of the deodorization process for olive oil, in comparison to soyabean or sunflower oils, the accumulation of these components in the distilled tank were lower. There was no significant difference between sterol composition in distilled tank and oil samples.Conclusion: Collected compounds in the distilled tank are valuable sources of vegetable sterols and α-tocopherol which might be employed in food and pharmaceutical formulation and industries. Manuscript profile -
Open Access Article
295 - The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
J. Shabani H. Mirzaei S. M. Jafari M. SarfaraziIntroduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture tha MoreIntroduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture thathas resulted in the increased production of this product as a suitable substitute for the naturalcheese. The aim of this study is to optimize the replacement of milk fat with the sunflower oilat different times and temperatures of cooking through the slow cooking method concernedwith the physical properties of the processed cheese.Materials and Methods: In this study, response surface methodology (RSM) was employedto investigate the effect of vegetable oil concentration (20, 30 and 40%), cooking temperature(65, 75 and 85ᵒC) and time (5, 10 and 15 min) on the physical properties of the cheese thatconsisted of hardness, meltability and oiling-off through the slow chilling method.Results: As the vegetable oil concentration increased, the cheese hardness decreased (P<0.01)and there were no significant differences in the oiling off and meltability of the cheese. Theeffect of time and temperature of cooking was inversely related to the vegetable oilconcentration.Conclusion: The optimum conditions for the production of the processed analogue cheesewere the vegetable oil concentration of 20%, cooking temperature of 85ᵒC and time of 15 minunder which the optimum values for the hardness, meltability and oiling-off were 23.337,237.5 and 228.2% respectively. Manuscript profile -
Open Access Article
296 - Study of Physicochemical, Rheological and Microbiological Characteristics of Soy Probiotic Yoghurt During 21-Days of Storage
Atefeh Ghorbani Rezvan Pourahmad Masoud FallahPour Mahnaz Mazaheri AssadiIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristic MoreIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: Soy probiotic yogurt was produced by using Bifidobacterium lactis B-12 and yogurt culture. Incubation was conducted at 40 C. The ratio of Bifidobacterium to yogurt bacteria was 5:1. The produced sample was stored at 4 C for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of Bifidobacterium lactis B-12 in soy probiotic yogurt were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, soy probiotic yogurt including Bifidobacterium lactis B-12 with yogurt culture has more than 108 cfu/ml Bifidobacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic Bifidobacteria as a vegetarian product with favorite rheological characteristics. Manuscript profile -
Open Access Article
297 - Investigation of the Effect of Hop (Hyssoupus officinalis L.) and Hyssop (Humulus lupulus L.) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh
Z. Ghaleh Mosiyani R. Pourahmad P. RajaeiIntroduction: Nowadays with regard to the harmful effects of synthetic preservatives onconsumers' health, the use of natural antimicrobial compounds such as herbal extracts in foodpreservation is considerably increasing. Doogh or drinking yogurt is a kind of dairy drink MoreIntroduction: Nowadays with regard to the harmful effects of synthetic preservatives onconsumers' health, the use of natural antimicrobial compounds such as herbal extracts in foodpreservation is considerably increasing. Doogh or drinking yogurt is a kind of dairy drinkmade of yoghurt and water which is highly favored in Iran. Staphylococcus aureus is abacterium causing toxicity in dairy products. The purpose of this study is to investigate theeffect of hop and hyssop ethanolic extracts on the prevention of Staphylococcus aureusgrowth in doogh.Materials and Methods: Minimum Inhibitory Concentration (MIC) and MinimumBactericidal Concentration (MBC) of hop and hyssop ethanolic extracts were calculated.Moreover, the antibacterial activity of those extracts was examined using diffusion diskmethod, and chemical and sensory properties of doogh were also tested on the 1st, 7th, and 14thdays.Results: MIC of hop and hyssop extracts were respectively 12.5 mg/mL and 6.25 mg/mL,whereas MBC of those extracts were respectively 25 mg/mL and 12.5 mg/mL. By addingherbal extracts, acidity of the samples decreased and pH increased (p<0.05). Moreover, byadding herbal extracts, the scores of sensory properties of the samples decreased (p<0.05).Among the samples containing herbal extracts, sample containing 12.5 mg/mL hyssop extracthad the best sensory quality.Conclusion: Hop and hyssop extracts had antimicrobial activity against Staphylococcusaureus and they can be used as natural preservatives in doogh. Among doogh samples,sample containing 12.5 mg/mL hyssop extract can be selected as the best sample regarding itssuitable antimicrobial activity and sensory quality. Manuscript profile -
Open Access Article
298 - Evaluation of Flaxseed (Linum usitatissimum L.) Flour on Quality and Organoleptic Properties of Toast Bread
M. Pourabedin A. ArabiIntroduction: Flaxseed is a nutritive grain which can prevent some diseases due to compounds namely omega 3 fatty acid, dietary fiber and lignan. Considering the position of bread in social communities, the nutritional value of it can be enhanced by using different addi MoreIntroduction: Flaxseed is a nutritive grain which can prevent some diseases due to compounds namely omega 3 fatty acid, dietary fiber and lignan. Considering the position of bread in social communities, the nutritional value of it can be enhanced by using different additives. In this study, brown flaxseed flour in 3 levels (10, 20 and 30% (w/w)) was added to wheat flour to produce toast bread and sensory and staling properties of produced bread were then evaluated. Materials and Methods: Brown and golden flaxseeds were chemically analyzed. The effect of flaxseed flour on sensory (color, flavor, volume, chewing ability, aroma, appearance and general acceptance), specific volume, calorimetric and staling properties of the toast bread was studied two days after baking. Results: The addition of brown flaxseed flour could effectively improve the nutritional value of the bread due to high protein and fiber content. There was no significant difference among the samples with 10 and 20% flaxseed flour and the blank regarding the sensory properties. The addition of 10% flaxseed flour led to increment of staling while adding 20% flaxseed decreased the staling as compared to the blank. There were not significant differences between the control and 10% flaxseed flour treatment. The addition of 20% and 30% flaxseed flour in bread formulation led to decreases in specific volume and L*. Conclusion: Using 20% flaxseed flour in toast bread formulation can improve the sensory properties and reduce the staling of the produced bread. Manuscript profile -
Open Access Article
299 - Optimization of the Production of Protein Hydrolysates from Cotton Seed by Response Surface Methodology
P. Shabani B. Akbari - AderganiIntroduction: Protein hydrolysates are compounds with low molecular weight that after entering the body are easily absorbed and play important biological roles in cellular levels. The most important functions of bioactive compounds are antioxidant, antimicrobial, antica MoreIntroduction: Protein hydrolysates are compounds with low molecular weight that after entering the body are easily absorbed and play important biological roles in cellular levels. The most important functions of bioactive compounds are antioxidant, antimicrobial, anticancer activities and enhance the immune system. The main objective of this study was to produce cotton seed protein hydrolysate using pepsin enzyme that was optimized by response surface methodology. Materials and Methods: The factors investigated in this study were temperature (30-40◦C), time (2-5h) and enzyme/substrate ratio (0.5-2%) in order to obtain maximum antioxidant activity. The antioxidant activities were investigated using 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, total antioxidant capacity, reducing power and chelating activity. All of the experiments were designed according to the central composite design. Results: Each of the studied variables had a significant effect on the responses (p<0/05). The optimal conditions to achieve maximum antioxidant activity were temperature of 31.1◦C, time of 5h and enzyme/substrate ratio of 1.75%, respectively. Under these conditions, (DPPH) free radical scavenging capacity, reducing power, chelating activity, total antioxidant capacity and degree of hydrolysis were 83%, 0.158 Å, 70%, 1.99 mmol α- tocopherol/mL and 31.75%, respectively. Conclusion: Cotton seed protein hydrolysates have exhibited good antioxidant activity and might be employed as a natural antioxidant in food products and formulations. Manuscript profile -
Open Access Article
300 - Growth Pattern and β-Carotene Production of Dunaliella salina Cells in Different Salinities
S.A. Hashemi F. Pajoum Shariati H. Delavari Amrei A. HeydarinasabIntroduction: Dunaliella salina is a green unicellular eukaryote microalga which has no cell wall in its cell structure. In the normal condition of growth it has green color but under stress situation such as high salinity, high light intensity and nutrient deficiency. MoreIntroduction: Dunaliella salina is a green unicellular eukaryote microalga which has no cell wall in its cell structure. In the normal condition of growth it has green color but under stress situation such as high salinity, high light intensity and nutrient deficiency. it turns to yellow. In this state, the cells produce a high amount of the second metabolite such as beta-carotene, glycerol, etc. to maintain their viability. These second metabolites have a high economic value with many applications in the food industry (natural colorant), pharmaceutical industry (pro-vitamin A) and use as additives to food and feed. Nowadays with the significant increase in the world population, it seems necessary to exploit the new alternative sources for energy and food requirement. Microalgae with their unique specifications could be an excellent choice. Materials and Methods: In this study, the optimum NaCl concentration for the growth of Dunaliella salina which was purified from Urmia Lake was investigated. Dunaliella salina cells were cultivated under 10000 lx white light intensity within modified Johnson medium. Furthermore, the amount of beta-carotene accumulated within microalgae cells due to 11 steps of 0.5 M salt stresses was measured. Results: The optimum salt concentration related to the maximum biomass production was recorded in 1 M salinity. The highest amount of beta-carotene was 36.64 µg per ml of cell culture medium in 3.5 M salt concentration. Although beta-carotene content has a descending procedure by salt addition, these amounts were considerable till 6.5 M salinity of the culture medium. Conclusion: The culture condition can approach to the natural condition by application of salt in jection in small concentration. In this condition, a significant amount of beta-carotene can be accumulated within the Dunaliella salina cells. Manuscript profile -
Open Access Article
301 - Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables
E. Danaee V. AbdossiIntroduction: Vegetables are known as a low-energy food source, rich in essentials and beneficial compounds for the body and might be regarded as an excellent nutritional supplement. The aim of this study is to evaluate some of the compounds present in some leafy vegeta MoreIntroduction: Vegetables are known as a low-energy food source, rich in essentials and beneficial compounds for the body and might be regarded as an excellent nutritional supplement. The aim of this study is to evaluate some of the compounds present in some leafy vegetables under treatment with nano-chelates. Materials and Methods: This research was carried out in a completely randomized design with 7 treatments including two levels of iron, potassium and zinc nano-chelates (3 and 6 mg / l) in triplicate order. After about 4 weeks from sown of seeds, foliar application of iron, potassium and zinc nano-chelates was performed every two days for one week. A blank was carried out along with the experimental work. Characteristics such as total leaf chlorophyll, ascorbic acids, protein, superoxide dismutase and peroxidase activities, iron, potassium and zinc contents in leaves, were evaluated. Results: The highest total chlorophyll and ascorbic acid contents were determined in the treatment concerned with iron nano-chelate (6 mg /l) in savory and parsley. The highest protein and superoxide dismutase and peroxidase activities and iron were obtained in treatment concerned with iron nano-chelate (6 mg /l) in fenugreek and the highest potassium content in treatment concerned with potassium nano-chelate (6 mg /l) was observed in fenugreek and the highest zinc in treatment concerned with zinc nano-chelate (6 mg /l) was determined in basil. There were not significant differences between the treatments at 1% level. Conclusion: All the treatments applied caused improved characteristics as compared to the blank. The best improved characteristics were obtained at the concentration of 6 mg / l of nano iron chelate, nano potassium chelate and zinc chelate. Manuscript profile -
Open Access Article
302 - Investigation the Contamination of Heavy Metals Lead, Cadmium and Arsenic in High Consumption Rice Samples of Anbarbo in Some Parts of Khuzestan Province
B. Shirzad N. KhakipourIntroduction: Heavy metal pollution, is one of the most important environmental problems and one of the concerns of food hygiene. Rice, especially white rice is the most important food in the diet of people in various asian countries and is the second staple food of the MoreIntroduction: Heavy metal pollution, is one of the most important environmental problems and one of the concerns of food hygiene. Rice, especially white rice is the most important food in the diet of people in various asian countries and is the second staple food of the people of Iran.Materials and Methods: This study was designed to determine the concentrations of cadmium, lead and arsenic in Anbarboo rice samples in areas of Khoozestan province. Seven Anbarboo rice samples and samples of cultivated soils were collected. The samples were prepared and subjected to ICP apparatus to analyze and determine the concentrations of cadmium, lead and arsenic. The obtained data was analyzed by SPSS statistical software and compared with the national standard.Results: The results indicated that the mean concentrations of cadmium, lead and arsenic in the rice samples were 0.0292, 0.0075 and 0.0072 ppm respectively while the concentrations of these elements in the related soils were 0.0071, 187.09 and 16.110 ppm respectively.Conclusion: It is therefore concluded that the concentrations of studied elements in the Anbarboo rice samples were less than the concentration defined by the national standard. It also may be concluded that many factors namely the nature of the soil and irrigation might affect and the concentrations of these elements in the rice samples. Manuscript profile -
Open Access Article
303 - Evaluation of Some Mineral Elements and Heavy Metals in Rapeseed, Alfalfa, and Spinach after Irrigation with Different Levels of Domestic Waste water
Hamid Mozafari Amir Hossein Shirani Rad Jahanfar DaneshianIntroduction: Some mineral elements and heavy metals such as cadmium and lead if consumed regularly for a long period might be quite harmful to human health. In order to investigate the effects of domestic waste water on some mineral elements and heavy metals three plan MoreIntroduction: Some mineral elements and heavy metals such as cadmium and lead if consumed regularly for a long period might be quite harmful to human health. In order to investigate the effects of domestic waste water on some mineral elements and heavy metals three plants namely rapeseed, alfalfa, and spinach were selected and the experimental works were carried out at research station at Islamic Azad University, Shahr-e-Qods Branch, in the year 2011.Materials and Methods: A factorial experiment in randomized complete block design with three replications was implemented. Experimental factors including irrigation water with different degrees of pollution in four-level including the control were applied to rapeseed, alfalfa, and spinach plants.Results: The results indicated that there was significant differences between mineral elements namely potassium, phosphorus and sodium and the concentrations of these elements were highest in the plants that were irrigated with domestic waste water as compared to the control. The concentrations of cadmium and lead did not show significant differences among the sample examined.Conclusion: Irrigation with refined domestic waste water increased mineral elements such as sodium, potassium and phosphorus however significant differences were not observed among heavy. Manuscript profile -
Open Access Article
304 - Evaluation of the Effect of Modified Atmospheric Packaging on the Shelf Life and Keeping Quality of Raspberry Using RSM
ghasem Yuosefi سعید Sadeghi زهره Karami زهرا Emam Jomeh محمد JookiIntroduction: Raspberry has been considered a good source of some micro and macro nutrients namly (anthocyanins, polyphenol, ascorbic acid, fiber, proteins and minerals). Due to high metabolic activity and susceptibility to fungal decay and especially gray mold, it is o MoreIntroduction: Raspberry has been considered a good source of some micro and macro nutrients namly (anthocyanins, polyphenol, ascorbic acid, fiber, proteins and minerals). Due to high metabolic activity and susceptibility to fungal decay and especially gray mold, it is one of the most perishable fruits and has a short shelf life. The use of modified atmospheric packaging increases the shelf life of the fruits like raspberries and therefore the commercial value of the fruit is increased. Materials and Methods: In this study the RSM design is used to assess the effects of three variables; CO2/O2 (three levels; zero, one and two v/v), time (0, 5 and 10 days) and perchlorine concentration (0, 250, 500ppm) on raspberry weight loss, acidity, texture and microbial load. Rasberry fruits were packed in the two layer plastic packaging made of polyamide with thickness of 50 microns and stored at 4˚C Results: The results showed that the time, perchlorine concentration and CO2/O2 ratio had significant effects on the qualitative properties of raspberry fruit and its shelf life. Increases in perchlorine concentration and CO2/O2 ratio had positive effects on keeping quality of the fruit. Conclusion: The application of modified atmospheric packaging can improve the qualitative characteristic of raspberry fruit. Manuscript profile -
Open Access Article
305 - The Effects of Various Glucose and Sucrose Syrups Concentrations on the Quality and Physicochemical Properties of Iranian Honey
M. Honarvar Z. FarhadianIntroduction: Honey is a natural product that has been widely used for its nutritional effects. Honey is the main source of carbohydrates as well as its therapeutic effects and due to this characteristic and properties it might be the subject of adulteration. The additi MoreIntroduction: Honey is a natural product that has been widely used for its nutritional effects. Honey is the main source of carbohydrates as well as its therapeutic effects and due to this characteristic and properties it might be the subject of adulteration. The addition of glucose and sucrose syrup during or after production is considered as an act of adulteration. The aim of this investigation is to evaluate the effects of different concentrations of glucose and sucrose syrups on the quality of Iranian honey. Materials and Methods: In the present study, different concentrations of glucose syrup (5, 10, 15 and 20%) and sucrose syrup (5, 10, 15 and 20%) were added to pure honey and totally eight treatments of honey with glucose and sucrose syrups substitutions and a control were provided. Some physical and chemical tests namely reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity and polarization were carried out on the samples. Results: Theresults showed significant differences at 99% level in all the physicochemical properties such as reducing and non-reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity, fructose and polarization. Conclusion: The indicated qualitative characteristics can be applied as good indicators for detection of adulteration in honey. Manuscript profile -
Open Access Article
306 - The Effects of Type of Vacuum Packaging and Additives on the Oxidative Stability of Skinless Frozen Rainbow Trout Fillet (Oncorhynchus mykiss)
A. Ansari Ardeli B. Shabanpour M. Kordjazi S.M. Ojagh A. Babakhani LashkanIntroduction: Researchers are always looking for ways to maintain the food quality. In this study the effects of two types of packing (Conventional and Vacuum) and additives that contain oregano extract and sodium tripolyphosphate (2%) individually and in combination, w MoreIntroduction: Researchers are always looking for ways to maintain the food quality. In this study the effects of two types of packing (Conventional and Vacuum) and additives that contain oregano extract and sodium tripolyphosphate (2%) individually and in combination, were investigated on the quality of rainbow trout fillets without skin during 6 months of storage at -18 ° C. Materials and Methods: This survey consisted of five treatments. Sampling were performed at 0 and 1, 2, 3, 4, 5 and 6 months to determine some chemical (thiobarbituric acid, free fatty acid and water holding capacity), sensory and tissue analyses. Results: Chemical examination of the samples indicated that conventional packing containing sodium tripolyphosphate and additive mixture with oregano had better performance in reducing thiobarbituric acid as well as good effect concerned with vacuum packing in respect of free fatty acids reduction as compared to the control. Dripping in tripolyphosphate treatment was lower than additive mixture. Treatment concerned with sodium tripolyphosphate indicated better results regarding sensory characteristics as compared to the treatment with added oregano extract and control. Conclusion: The application of polyphosphate as an additive in vacuum packaging might be regarded as an effective method to maintain the quality of rainbow trout fillets stored at -18°C for 6 months. Manuscript profile -
Open Access Article
307 - The Effect of Molasses on Dough Rheological Properties and Quality of Toast Bread
Alyeh Hashemi Khebreh Masoud Honarvar Seyyed Mahdi Seyedein Ardebili Homa BehmadiIntroduction: In Iran and some other countries bread is considered a staple food. Therefore by increasing the nutritional value, decreasing the wastage, improving the quality and shelf life, bread might provide the nutritional need of the consumer to a great extent. The MoreIntroduction: In Iran and some other countries bread is considered a staple food. Therefore by increasing the nutritional value, decreasing the wastage, improving the quality and shelf life, bread might provide the nutritional need of the consumer to a great extent. The addition of molasses as a good source of minerals and vitamins improves the nutritional quality and consequently affects the health of the people. This research is aimed to investigate the effects of molasses addition molasses on dough rheological properties and quality of Toast Bread.Materials and Methods: Molasses was added to wheat flour at 1, 3, 5 and 7 percent levels. Chemical properties of molasses and wheat flour were determined. Rheological properties of dough formulations were evaluated. Specific volume and firmness of bread were measured over the periods of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated after the periods of 24, 48 and 72 hours.Results: The results indicated that the dough made with molasses was more stable than the control that was made from wheat flour. The bread that contained molasses showed an increase in specific volume and higher acceptability. During the storage breads supplemented with molasses maintained higher degree of softness. Conclusion: It was concluded that the addition of %5 molasses improved dough rheological properties and shelf life of the produced bread, Therefore molasses might be employed as a quality improver in production of bread. Manuscript profile -
Open Access Article
308 - The Effect of Two Packaging Methods Based on Nano-Chitosan on the Microbial Properties of Two Varieties of Apricot (58-Shahrood and Chin Kalaghi)
بهجت TajeddinIntroduction: Apricot is a soft fruit with a short storage life. A considerable quantities of thisfruit are wasted due to its poor resistance to impact, unsuitable transport and storageconditions. Appropriate packaging is a good policy to decrease the wastage of this pr MoreIntroduction: Apricot is a soft fruit with a short storage life. A considerable quantities of thisfruit are wasted due to its poor resistance to impact, unsuitable transport and storageconditions. Appropriate packaging is a good policy to decrease the wastage of this product inthe post harvest and marketing stages.Materials and Methods: In this research, the effect of chitosan-based nano-emulsion andchitosan-based nano-containers on the microbial properties of two Iranian apricot cultivarsnamely the 58-Shahroud (526) and the ChinKalaghi (510) were studied. All the apricot fruitswere divided into three groups; without any treatments as the control, coated with theaforementioned wax and were packed in the chitosan nano-based containers. The treatedfruits were then stored at 0°C at relative humidity of %90± 5 for 8 weeks. During the coldstorage period, required microbial tests were performed every week. SEM test was alsocarried out.Results: The results showed that there are significant differences between the factors ofcoating, cultivar and storage time in terms of microbial tests. Chitosan nano-emulsion andchitosan nano-container have important roles in the prevention of the microbial growth ascompared to the control. SEM confirmed a nano-based coating on the skin of both cultivars.Conclusion: The application of chitosan as a coating film or chitosan based nano-containersmight be regarded as a suitable method to reduce antimicrobial contamination of apricots. Manuscript profile -
Open Access Article
309 - Evaluation of Growth Inhibition of Food Spoilage Yeasts by Lemon Balm Essential Oil (Melissa officinalis) and Extract of Pennyroyal (Mentha pulegium)
S. Esazadeh Razelighi M. Khamiri A. R. Sadeghi M. Kashaninejad H. Mirzaei Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in severa More Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in several studies. The aim of this study was to investigate the growth inhibition of food spoilage yeasts by lemon balm essential oil and extract of pennyroyal. Materials and Methods: The chemical compounds of the essential oils were analysed and identified by GC apparatus connected to the mass spectrometer detector. The total phenolic compounds of the extract of pennyroyal were determined by Folin-Ciocalteu method. The anti yeast activities of (minimum inhibitory concentration and mortality) lemon balm essential oil and extract of pennyroyal against yeasts causing food spoilage were assessed by using microdilution. Results: The results showed that geranyl acetate (25.29%), sytral )12.38%(, z-sytral )14.3%(, e- sytral (9.45%) and geraniol (9.55%) were the main constituents of the essential oil of lemon balm. The total amount of phenolic compounds in pennyroyal extract based on gallic acid was 252.48±0.2 mg/gr. Minimum inhibitory concentrations of lemon balm essential oil against Saccharomyces cerevisiae, Rhodotorula glutinis and Kluyveromyces marxianus were 1.562, 3.125 and 0.195 µL/mL, respectively and the minimum inhibitory concentrations of pennyroyal extract, for the above mentioned microorganisms were 17.500, 14.583 and 14.583 mg/mL, respectively. Conclusion: The lemon balm essential oil and the extract of pennyroyal have shown antimicrobial activities and might be employed as natural products in food industry successfully. Manuscript profile -
Open Access Article
310 - Optimization of Enzymatic Protein Extraction Conditions and Identification of Microalgae Proteins
M.S. Amiri S.E. Hoseini B. Khayambashi G.H. AsadiIntroduction: 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 MoreIntroduction: 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 -
Open Access Article
311 - Preparation and Evaluation of Physico-Mechanical Gluten Film and its Comparison with Low Density Poly Ethylene Film
A. Arabi H. Ebadi Dehaghani S. Vakili SH. Khosh AkhlaghcIntroduction: The packaging and food industries are now more than ever joining efforts to reduce the amount of food packaging and to use biodegradable materials as an environmentally-friendly alternative to the synthetic polymers for cost effectiveness as well as enviro MoreIntroduction: The packaging and food industries are now more than ever joining efforts to reduce the amount of food packaging and to use biodegradable materials as an environmentally-friendly alternative to the synthetic polymers for cost effectiveness as well as environmental reasons. The aim of this research is to compare the physical and mechanical properties of gluten edible films to the low density poly ethylene films (LDPE). Materials and Methods: Gluten edible films containing different concentrations of glycerol (1.5, 3 and 5 % wt) were prepared by the ordinary mixing as well as the ultra-sound system. The films were evaluated for the elongation at break and tensile strength and compared with LDPE films. Results: The application of ultrasound for preparation of the samples did not have significant effect on the mechanical and barrier properties of them. The effect of freezing on the mechanical properties of gluten film revealed that freezing led to an increase in the tensile strength and elongation at break up to 75 and 300%, respectively. The results of mechanical tests of gluten films, when compared to the LDPE film, indicated that gluten films characteristics were comparable to the petroleum source films, especially at 3% weight of glycerol content. Conclusion: The oxygen permeability of the gluten films showed that because of having low oxygen permeability as compared to LDPE film, gluten film can be used as a strong oxygen barrier for packaging industries. Moreover, being edible and environmentally friendly film, it can be applied as effectively controlled-permeation packaging in order to prevent the decay of food products. Manuscript profile -
Open Access Article
312 - Biochemical Effects of Fructose Diet on Obesity in Adult Male NMRI Mice
Zahra Poyamanesh Parichehr yaghmaei Azadeh Ebrahim Habibi Mahsa Mohammad AmoliIntroduction: excessive use of artificial sweeteners along with increased body mass raises the risk of cardiovascular diseases, asthma, arthritis, type2 diabetes, stroke, high blood pressure and other diseases and leaves adverse metabolic effects. This study investigate MoreIntroduction: excessive use of artificial sweeteners along with increased body mass raises the risk of cardiovascular diseases, asthma, arthritis, type2 diabetes, stroke, high blood pressure and other diseases and leaves adverse metabolic effects. This study investigates the effect of fructose on obesity and its effects on biochemical parameters in adult male mice (NMRI). Materials and Methods: Investigation was carried out in two stages. In the first stage of the treatment which lasted 8 weeks (n=6) the control group received water and rodent food, the obese group had a high-fat diet and the experimental group1received high-fat diet (1382 Kcal) along with 20% of fructose gavage.In the second stage of the treatment which lasted 12weeks, the control group 2, obese group 2 (received rodent food for the last four weeks) and experimental group 2 (received fructose with the same dosage for the last4 weeks) and the study continued for 12 week. The weights were measured every week and the amount of serum fructose and biochemical parameters were measured by sandwich Elisa method. Results: Obese and the experimental group1showed more weight gain as compared to the control 1 and statistically the results were significant (P≤0.001) but experimental 1 showed less weight as compared to the obese 1 but was not significant. Also the experimental group 2 showed higher weight gain as compared to control 2 which was statistically significant (P≤0.001). Fructose levels were higher in all the groups as compared to the control group. The same result was observed for glucose, total cholesterol, TG, LDL with the decrease of HDL. Conclusion: The extra calorie intake is stored in the form of fat leading to weight gain and it is indicated that the receiving of 20% fructose does not play a strong role in gaining weight. Manuscript profile -
Open Access Article
313 - Determination of Some Physical Properties of Pistachio Nut and Its Kernel (Qazvini Varieties)
mohammad gholami porshokohi milad mohammadi shamami shahram mohseni ali mashallah kermani ehsan abdolalizadehIntroduction: Understanding the physical and mechanical characteristics and knowledge of agricultural products are important and vital and knowledge steps for post harvesting storage and preservation. In this study, several physical properties of the Qazvinian cultivars MoreIntroduction: Understanding the physical and mechanical characteristics and knowledge of agricultural products are important and vital and knowledge steps for post harvesting storage and preservation. In this study, several physical properties of the Qazvinian cultivars (Qazvini and Boein zahra) of pistachio nut and their kernel and the effect of different levels of moisture content on their characteristics were evaluated.Materials and Methods: Physical properties that consisted of dimensional specifications such as three major diameter (length, width, thickness), unit mass, sphericity, geometric and arithmetic mean diameter, surface area, true volume, true density, bulk density, porosity and the static coefficient of friction at five levels of moisture content (3.5%, 12%, 19.5%, 27%,35.5% ) were measured.Results: The results of this investigation concerned with geometrical properties indicated that moisture had significant effects on the dimension, geometric and arithmetic mean diameter,sphericity, surface area of pistachio nut and its kernel in both cultivars.Conclusion: By increasing the moisture content, all the listed properties of both cultivars (Qazvini and Boein Zahra) have been increased. The highest static coefficient of friction for Qazvini and Boein Zahra cultivars is on aluminum and the lowest is on plastic surfaces. The kernels of Qazvini and Boein Zahra pistachio, had the highest coefficient on wood and the lowest coefficient on plastic and glass surfaces respectively. Manuscript profile -
Open Access Article
314 - Physicochemical Properties of Iranian Rice Bran Protein Concentrate
Ali Akbar Keshavarz Hedayati Mehran Alami Ali Motamedzadegan Yahya Maghsoodlou Mohammad Ghorbani ُSoheil AmiriIntroduction: Rice bran is a by-product of rice milling industry, that contains considerable quantities of protein, fat, carbohydrate and minerals. According to the chemical composition, rice bran might show suitable physicochemical properties that might have industrial MoreIntroduction: Rice bran is a by-product of rice milling industry, that contains considerable quantities of protein, fat, carbohydrate and minerals. According to the chemical composition, rice bran might show suitable physicochemical properties that might have industrial applications.Materials and Methods: In this research protein concentrates were prepared from defatted bran obtained from two varieties of rice (Neda and Tarom) and their chemical composition and physicochemical properties namely protein yield and protein extraction yield, water adsorption index and water solubility index, nitrogen solubility index, bulk density and color parameters were evaluated.Results: Protein yield was in the range of 8.52-8.74(%). Rice bran protein concentrate of Tarom had higher bulk density (0.24 g/g) and protein concentrates had significant differences in some color parameters.Conclusion: It was concluded that rice bran has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product. Manuscript profile -
Open Access Article
315 - The Effect of Essential Oil of Thyme (Zataria multiflora boiss) on the Sensory Properties and Oxidative Stability of Mayonnaise
H. Khajavi A. Ahmadi DastgerdiIntroduction: Nowadays essential oils are considered as substitutes for synthetic additives in food products. Since the lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil ofthyme(Z MoreIntroduction: Nowadays essential oils are considered as substitutes for synthetic additives in food products. Since the lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil ofthyme(Zataria multiflora boiss)was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. Materials and Methods: The antioxidant activities of the essential oil of thyme(0-150 µg/g) were investigated by DPPH method. The efficiency of this essential oil (144.4 µg/g) as a natural antioxidant in mayonnaise was studied by peroxide, anisidine, totox and thiobarbituric acid values. Results: GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding anti-oxidation, the investigated essential oil strongly reduced the DPPH radical (IC50=144.4 g/ml). This study confirms that the essential oil of thymepossessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p<0.05), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor and overall acceptance, but no significant difference was observed in color and texture. Conclusion: The results of the present experiments suggest that essential oil of thyme(Zataria multiflora boiss)can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can use as a natural antioxidant and flavoring compound in foods such as mayonnaise. Manuscript profile -
Open Access Article
316 - Mathematical Modeling and Otimization of Drying Kinetic of Quince (Cydonia olonga) Fruit Slices
Morteza Mohamadi Zahra pour Falah Monire Nahardani Seyed Mohamad MeshkaniIntroduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with MoreIntroduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with 3, 5 and 7 mm thickness at 60–80°C to reach a maximum of diffusion effects (Deff) and decrease drying time using response surface methodology have been optimised. Results: The results showed that Midli model had minimum amounts of RMSE, MRPD and W2 and a maximum of R2. Optimization of drying process indicated that the application of 71°C for 7mm thickness had the most diffusion effect with least drying time. Conclusion: Hot air drying method removes the moisture from the fruit and generally is suitable for drying quince fruit. Manuscript profile -
Open Access Article
317 - The Application of Dill Essential Oil Combined with Zinc Oxide Nanoparticles in Active Coating Based on Carboxy Methyl Cellulose in order to Extend the Shelf Life of Shrimp under Refrigeration Condition
S. Taklavi T. Mostaghim Sh. ShahriariIntroduction: Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caugh MoreIntroduction: Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caught from the sea. Materials and Methods: Active edible Carboxy Methyl Cellulose (CMC)-based coating containing Zinc Oxide nanoparticles (0.03%) and dill essential oil with 0, 1, 2, 3 and 4% levels as biopreservative were prepared to extend the shelf life of shrimp during 12 days of storage at 4 ºC. Results: Using active edible CMC-based coating led to the reduction of pH changes in shrimp coated samples during storage time, therefore coating containing ZnO nanoparticles and 4% dill essential oil were most effective in increasing storage time significantly (p < 0.05) and increased TVB-N content until the end of the 12 days but using ZnO nanoparticles and increasing the concentration of dill essential oil from 0 up to 4% resulted in a significant (p < 0.05) decrease in TVB-N content. Although incorporation of the dill essential oil compared to control significantly (p < 0.05) decreased the L* and increased the b values during storage time and the treated samples with a higher levels of the essential oil had less color changes. However, extending the storage time significantly (p < 0.05) increases the b and reduces the L* values of shrimp samples. Increasing the storage time caused a significant decrease (p < 0.05) in hardness of the shrimp samples but the use of nanoparticles and the essential oil reduces the process of softening. Total aerobic bacteria, E.coli and coagulase-positive Staphylococcus aureus counts showed that number of microorganisms was dependent on the presence of nanoparticles and the essential oil dosage used for treatment as well as storage time. Using high levels of the essential oil led to an increase (p < 0.05) in sensory parameter scores significantly, therefore the treatment containing 3% dill essential oil had the highest acceptability score. Conclusion: The use of 3% dill essential oil as biopreservative along with ZnO nanoparticles in the structure of active edible CMC-based coating is recommended for the preservation of shrimp at 4 ºC. Manuscript profile -
Open Access Article
318 - The Effect of Inulin and Galactooligosaccharides on Physicochemical and Sensory Properties of Prebiotic Ketchup
S. Mansouripour M. Mizani S. Rasouli A. Gavahee A. SharifanIntroduction: Ketchup is a popular product and since there is a growing rate in the consumption of fast foods and the use of ketchup as the resulte, therefore elevaluation of the behaviour and characteristic value of this product with new formulations such as the additi MoreIntroduction: Ketchup is a popular product and since there is a growing rate in the consumption of fast foods and the use of ketchup as the resulte, therefore elevaluation of the behaviour and characteristic value of this product with new formulations such as the addition of prebiotics is desirable. Materials and Methods: In this study, chemical properties (pH, acidity,brix and non soluble solids), physical characteristics (syneresis and color) and sensory properties of prebiotic ketchup samples containing different amounts of inulin and galactooligosaccharides along other thickeners (modified starch, xanthan and guar gum) using defined standard methods were evaluted. Results: There was no significant difference in the chemical properties between the samples except for the acidity. Prebiotic ketchups containing modified starch had more syneresis as compared to the samples with similar amounts of prebiotic compounds along with xanthan and guar gum. Color values of L*,a*,b* were increased with increasing the prebiotic compounds. In addition, the difference in the total color was higher for prebiotic samples containing modified starch. Although the sensory properties of the prebiotic ketchup samples were influenced by the application of inulin and galactooligosaccharides, but the overall acceptance of most prebiotic samples were not significantly different as compared to the commercial ketchup. Conclusion: According to the results of this study, a prebiotic ketchup might be produced with the acceptable physicochemical and sensory properties by the addition of inulin and galactooligosaccharides to the formulation. The prebiotic samples containing xanthan and guar showed more similar charactristics to the commercial product particularly considering the syneresis effect. Manuscript profile -
Open Access Article
319 - The Effect of Environmental Conditions, Planting and Harvest Time on the Quantity and Technological Values of Beet Sugars Cultivated in West Part of Iran
M. E. Bahrami M. HonarvarIntroduction: Sugar beet (Beta vulgaris L.) might be considered as one of the most important agricultural plants. The quality and technological values of sugar beets differ from each other and are considered important in sugar industry. The technological values of sugar MoreIntroduction: Sugar beet (Beta vulgaris L.) might be considered as one of the most important agricultural plants. The quality and technological values of sugar beets differ from each other and are considered important in sugar industry. The technological values of sugar beet are defined as physical and chemical properties that might be changed by different environmental conditions and genotypes and also determined after extraction of sugar in industry. Materials and Methods: This study was carried out during the years 1391-1392 in Hamedan sugar factory. First, the influences of different climatical conditions on the technological values of sugar beet that were planted in the western part of Iran were determined. Various harvesting times were chosen to evaluate the effect of harvesting time on the quality of sugar beet and finally the effects of genotypes on the quality of the products were demonstrated. Results: Significant differences related to the influence of different climatical conditions on sugar beet quality were observed. In the case of harvesting time, the results indicated that the concentrations of sodium, potassium and nitrogen can vary at different times. The genotype affected the concentrations of potassium and nitrogen as well as the alkalinity coefficient of sugar beets. Conclusion: The results of this study indicated that different environmental conditions are most important factors that influence the sugar beet quality. Manuscript profile -
Open Access Article
320 - A Study on the Effect of Nanosilicate-Based Coatings on Storage Life of Pomegranate Cultivar Malas-E-Saveh
A. Bekran E. Seifi F. VarastehIntroduction: The high nutritional and medicinal values and the increasing production anddemands, it is important to control the factors affecting the quality of pomegranate fruitduring storage. Regarding the understanding of how to store pomegranate fruit, it would bep MoreIntroduction: The high nutritional and medicinal values and the increasing production anddemands, it is important to control the factors affecting the quality of pomegranate fruitduring storage. Regarding the understanding of how to store pomegranate fruit, it would bepossible to offer this product at local and international markets for a long duration with highquality.Materials and Methods: In this study, the effect of nano silicate-based polyethylene andpolypropylene on the storage life of pomegranate fruit (cultivar Malas-e-Saveh) has beenstudied in a completely randomized factorial design. The treated fruits were stored in commonstorage for two and four months period. Qualitative and quantitative characteristics of fruitswere measured using the standard methods of analysis.Results: The results showed that the nano-based polyethylene and polypropylene couldmaintain the highest amount of moisture in the skin (75.72% and 73.14%, respectively) ascompared to the control (26.64%) at the end of storage period. These coating treatments alsomaintained the highest amount of aril moisture (76.88%) as compared to the control(71.09%). After storage period, the nano-based polypropylene showed the highestconcentrations of phenolic compounds (883.54 mg GAE/100 ml), flavonoids (487.71 mgGAE/100 ml) and anthocyanins (11.69 mg C3GE/100 ml) as compared to the control (649.76and 437.56 mg GAE/100 ml, and 7.9 mg C3GE/100 ml, respectively); although the normalcoating treatments showed less influence. Nano-based coating treatments also decreased thechanging rate of ascorbic acid but did not have any significant influence on pH and EC.Conclusion: The application of nano-based polyethylene and polypropylene treatments isrecommended to improve the keeping quality of pomegranate fruit during storage. Manuscript profile -
Open Access Article
321 - Modeling the Flow Behavior of Local Qoudomeh Shahri Gum as a Function of Rotational Speed, Concentration and Temperature and its Comparison with Commercial Xanthan Gum
H. Bagheri Z. Graili M. KashaninejadIntroduction: Regarding the increase of hydrocolloids application in food industry and high price of commercial gums, the use of local hydrocolloids might be considered quite important. Therefore the study of local gums and its comparison with the commercial gums in dif MoreIntroduction: Regarding the increase of hydrocolloids application in food industry and high price of commercial gums, the use of local hydrocolloids might be considered quite important. Therefore the study of local gums and its comparison with the commercial gums in different operations in industry might be considered essential. Materials and Methods: In this research, the rheological behavior and apparent viscosity of Qoudomeh shahri gum was investigated at four different concentrations (0.5-2%), temperatures (30–40°C with 5 degree intervals), and rotational speeds (up to 200 rpm) and was compared with commercial Xanthan gum and also for modeling and fitting the experimental data tow Power law and Bingham models were applied. Results: The results showed that by increasing the temperature and rotational speed the apparent viscosity of both gums decreased and by increasing the concentration of both gums the apparent viscosity increased. Consistency index in Qodumeh shahri gum solutions was lower than Xanthan gum solutions and in a constant concentration, the Xanthan gum solution has a higher consistency index. Evaluation of the rheological models showed that the power law model described the rheological behavior of the xanthan solutions with high determination coefficients, R2 and low SE, while the Bingham model described the rheological behavior of the Qodumeh shahri solutions with high determination coefficients, R2 and low SE Conclusion: The rheological characteristic of Qodumeh shahri gum is quite similar to commercial xanthan gum, therefore this gum might be applied as a commercial xanthan gum. Manuscript profile -
Open Access Article
322 - Effect of Deep Frying on Fatty Aid Composition and Sterol Content of Grape Seed Oil
S. Gholam Saghaee Z. Piravi VanakIntroduction: Grape seed oil is important to human health due to its very pleasant taste, odor, as well as its high nutritional values. Consumption of the grape seed oil in the diet has been increasing in recent years. Long periods of heating will deteriorate the oil an MoreIntroduction: Grape seed oil is important to human health due to its very pleasant taste, odor, as well as its high nutritional values. Consumption of the grape seed oil in the diet has been increasing in recent years. Long periods of heating will deteriorate the oil and fried products due to oxidative and hydrolytic changes and reactions. Therefore, accurate control of the frying processes and changes are quiet essential. Materials and Methods: In this study, the effects of deep frying at 180 °C (24 and 48 hours) on some chemical characteristics of grape seed oil namely sterol profile and fatty acid composition have been studied using chromatography techniques. Results: The results indicated that, the predominant fatty acid was linoleic acid, and by increasing the heating period, more unsaturated fatty acids namely linoleic acid was decreased due to oxidation. The phytosterols study showed that beta-sitosterol was the predominant phytosterol and deep fat frying did not affect its concentration. Conclusion: Due to the high concentration of linoleic acid and beta-sitosterol in grape seed oil, it might be stated that the oil has a high nutritional value, but considering the changes during frying it might not be recommended for frying practices. Manuscript profile -
Open Access Article
323 - A Comparative Study Concerning Qualitative Characteristics that Influence the Refining Operation of Raw Imported Sugar and the Sugar Produced Domestically
M. E Bahrami مسعود Honarvarof syrup. Raw cane sugars are most widely used and are important as raw materials in thesugar industry. The purpose of this study is to evaluate and compare the quality of raw canesugar and the factors influencing and controlling the refining process and compare the res Moreof syrup. Raw cane sugars are most widely used and are important as raw materials in thesugar industry. The purpose of this study is to evaluate and compare the quality of raw canesugar and the factors influencing and controlling the refining process and compare the resultswith the domestically produced sugars.Materials and Methods: This study evaluates the physical and chemical properties such asmoisture, ash, sucrose content, pH, refractive index, colour, invert content, dextran and starchconcentrations in the raw sugar.Results: The result indicated that the imported samples of raw sugars had higherconcentration of sucrose but lower percentages of invert, dextran, colour and ash as comparedto the domestic samples. This might affect the cost of the refining operation. It is worth tomention that the imported raw sugars had generally higher starch concentrations than thedomestic samples.Conclusion: The imported samples with high polarization and low impurities arerecommended to produce the white sugar. Manuscript profile -
Open Access Article
324 - Effect of Arbuscular Mycorrhizal Fungi and Rhizobium Bacteria Co-Symbiosis on Steviol Glycosides Content in Herb Plant of Stevia
M. Farid H. Mozafari E. Mohammadi GoltapehIntroduction: Stevia might be used as a new source of sweetener but without containing sugar and is a suitable alternative to sucrose. It is important in health care and solving restrictions of sugar consumption by diabetics. Therefore the aim of this study is to evalua MoreIntroduction: Stevia might be used as a new source of sweetener but without containing sugar and is a suitable alternative to sucrose. It is important in health care and solving restrictions of sugar consumption by diabetics. Therefore the aim of this study is to evaluate the effect of arbuscular mycorrhizal fungi and rhizobium bacteria co-symbiosis on steviol glycosides content in herbal plant of stevia. Materials and Methods: The effect of mycorrhizal fungi in three and rhizobium bacteria in five concentrations were conducted on stevia through factorial experiment in randomized complete block design with three replications in research greenhouse of the faculty of Agriculture and Food at Tarbiat Modares University. Results: The results revealed that the effect of mycorrhizal fungi, rhizobium bacteria and its interactions were significant on all characteristics. The highest percent of stevioside and rebaudioside A glycosides was gained in b0f25 and b100f50 treatments, respectively. Conclusion: It is concluded that co-symbiosis of mycorrhizal fungi and rhizobium bacteria with stevia could efficiently improve the economical yield. Manuscript profile -
Open Access Article
325 - Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4 ° C
F. Ghafoori Sh. Shabani A. Akhondzadeh BastiIntroduction: Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study th MoreIntroduction: Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study the antibacterial and antioxidative effects of Chlorella vulgaris algae extract on the quality of rainbow trout during storage at 4 °C. Materials and Methods: In this study, trout fillets were treated with 4 concentrations of algae extract (0, 0.1, 0.2 and 0.3 %), then they were subjected to chemical (PV, TBA, TVB-N, pH), microbial tests (total count, psychrotrophs count) and sensory evaluation during 9 days of storage at 4 °C at 0, 3, 6 and 9 day intervals. Results: Based on the results obtained, the levels of lipid oxidation and microbial degradation were significantly lower in the fish treated with algae extract than the control sample. According to sensory analysis results, treatments with algae extract had better quality as compared to other treatments at the last day of storage. Conclusion: The findings indicated that Chlorella vulgaris extract exerted antioxidant and antibacterial effects on rainbow trout during storage and increased the shelf life. Manuscript profile -
Open Access Article
326 - Investigation of the Possibility of Probiotic Juice Production Based on Mixture of Sour Cherry, Cranberry and Apple by Lactobacillus acidofilus and Lactobacillus casei
Sh. Daliri B. Khorshidpour R. PourahmadIntroduction: Probiotics are living microorganisms that, by settling in the intestinal environment, inhibit the activity of noninfectious and pathogenic microorganisms. The main purpose of this study was to consider the probability of producing probiotic juice containin MoreIntroduction: Probiotics are living microorganisms that, by settling in the intestinal environment, inhibit the activity of noninfectious and pathogenic microorganisms. The main purpose of this study was to consider the probability of producing probiotic juice containing Lactobacillus acidophilus and Lactobacillus casei based on apple, cranberry and sour cherry mixture. Materials and Methods: In the present research, Lactobacillus acidophilus and casie (0, 35, 50, 65,100% levels) were used at a density of 107, at the temperature of 4oc in juice made from mixed sour cherry, cranberry and apple. The physical, chemical, microbiological and sensory properties of the produced juice, during production period were all measured in the first, second, third and fourth week (28 days). Results: The number of probiotic bacteria in the juice increased over the time. Physicochemical properties such as brix, sugar, pH, acidity, turbidity and color had significant changes. Brix, sugar, pH decreased whereas acidity, turbidity of the juice increased. It was also found that the addition of bacteria has somewhat weakened the sensory (organoleptic) characteristics. Conclusion: Among the samples, the sample containing 100% Lactobacillus acidophilus bacteria was identified as the best bacterial growth treatment and in terms of sensory properties, the sample containing 35% acidophilus 65% casei was introduced as a superior sample. Manuscript profile -
Open Access Article
327 - Characterization of Dried Kiwi by Infrared Systems and Process Modeling
E. Aidani M. H. Haddad Khodaparast M. KashaninejadIntroduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that impr MoreIntroduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that improve thequality of the final dried product. Kiwi fruit has favorable taste and aroma and has a highnutritional value. The aim of this research work is to investigate the effect of radiation on thecharacterization of Kiwi fruit.Materials and Methods: In this study the effect of radiation lamp power at three levels of200, 250 and 300 W, at 5, 10 and 15 cm distance from sample surface on mass transferkinetics, moisture diffusion coefficients, density, color change, texture and rehydration of theKiwi were investigated.Results: The results showed that the lamp power and the distance from the sample surfacehave significant effect on moisture loss kinetics and drying time. By increasing the infraredlamp power, the weight loss is increased (61.01 %) and by increasing the infrared lamp powerfrom 200 to 300 W, the effective diffusivity coefficient has been increased from 6.25×10-10m2/s to 13.8×10-10 m2/s. The color of the samples were analyzed by image processingtechnique and the average color changes (ΔE) for 200, 250 and 300 W were 14.02, 19.09 and21.66, respectively. The average density and rehydration for dried samples were 743kg/m3and 229.18 %, respectively.Conclusion: The effect of infrared power on effective diffusivity coefficient of Kiwi wasinvestigated and found that the effective diffusivity coefficient is increased by increasing thesource of heat. The hardness of dried kiwi slices through infrared dryer was in the range of9.55-11.08 N. In the Kiwi drying process modeling as compared with other models, Pagemodel had the best match with the experimental results. Manuscript profile -
Open Access Article
328 - Optimizing of Eruca sativa (khandal) Extraction by Microwave Method and its Application in Marinated Huso huso (Beluga) Fillet
P. Salami N. Mooraki M. HonarvarIntroduction: Marination accompanied with the application of functional plant extracts is aconvenient method to preserve fish meat. The present study aims to extract Khandalcontaining antioxidant compounds by the use of microwave and applying it to marinatedfillets of B MoreIntroduction: Marination accompanied with the application of functional plant extracts is aconvenient method to preserve fish meat. The present study aims to extract Khandalcontaining antioxidant compounds by the use of microwave and applying it to marinatedfillets of Beluga in order to increase its shelflife at 4±1ºC.Materials and Methods: Microwave extraction optimization according to the solvent type,solvent ratio (5–15.5cc), time (10-30min) and power (90-270W) through RSM and applyingthe optimum extract in respect to the total phenolic compounds and the inhibitory potential ofDPPH free radicals for preparing marinates (i.e. control, treatments containing10 (T1),20 (T2),and 30% (T3) extract( and storage during 20days at 4±1ºC and monitoring the physical,chemical and sensory properties and comparing the results and data were carried out usingone-wayANOVA and chi-square methods.Results: The results indicated that the optimal extract was obtained by the use of water for30min, at 90W and solvent ratio of 5. Moreover, it was revealed that TBA inT2wassignificantly controlled as compared to other groups and the amount of TVB-N, in T2 and T3were lower significantly (P<0.05) and being controlled. In terms of water activity, the highestamount was observed in T2 at days 0 and 10. The highest WHC was observed in the controlon day 0, which was decreased during storage time. The texture hardness, color, appearanceand odor didn’t show significant difference among the groups, but taste and oral sensationwere differed significantly over time. In terms of texture analysis, due to excessivemarinating, the samples became soft and watery and low score was obtained. Examination ofacid-salt taste showed that the marinated samples had acidic and salty taste.Conclusion: It is concluded that the sample containing 20% of extract was selected as thebest group in controlling chemical spoilage. Manuscript profile -
Open Access Article
329 - Lactic Fermentation of Camel Milk via some of Exopolysaccharide Bacteria Generator and Investigation of the Physicochemical and Antioxidant Properties of the Resulted Product
M. Ghaforiyan H. Ezzatpanah A. Mohammadi Nafchi M. Tajabadi EbrahimiIntroduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthy MoreIntroduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthyvaluable source that can be presented on the consumers table and can be fermented to extendits shelf life. This research has studied the thermal process of camel milk with producingExololysaccharide bacteria which in addition exhibits antioxidant activity and is effective inimprovement of the sensory characteristics of fermented process.Materials and Methods: Camel milk has been heated at 85°C for 15 minutes and then isimpregnated with Exopolysaccharide bacteria including lactobacillus casei TD4, lactobacilluscasei T20, and lactobacillus plantarum. After incubation periods of first, seventh, fourteenthand twenty first days the physico-chemical characteristics particularly the antioxidant andsensory properties were evaluated.Results: The findings determined that the thermal process apart from the safety increased theshelf life of the product. Strains producing Exopolysaccharide beside the products as theresult of fermentation like lactic acid give the product more acceptability from consumerviewpoint and also have significant role in increasing the antioxidant activity. These productsat refrigerator temperature after 14 days have the highest antioxidant property.Conclusion: This research work indicated that the thermal process did not exhibit significanteffect on the chemical composition and antioxidant activity of the product. In factfermentation by suitable lactic bacteria makes it valuable due to the increase in the shelf life. Manuscript profile -
Open Access Article
330 - The Effect of Extraction Conditions on Antioxidant Properties of Zizyphus Fruit and Date Kernel Var. Mazafati
A. Namadipour A. R. Sadeghi Mahoonak M. GhorbaniIntroduction: Antioxidants are compounds that absorb free radicals and reduce the rate of oxidation, spoilage, colour changes and in general oxidative rancidity. The application of synthetic antioxidants has been limited for their possible side effects, therefore scient MoreIntroduction: Antioxidants are compounds that absorb free radicals and reduce the rate of oxidation, spoilage, colour changes and in general oxidative rancidity. The application of synthetic antioxidants has been limited for their possible side effects, therefore scientists have been searching for alternatives from natural sources. The aim of this study is to determine the optimum conditions to obtain date kernel and zizyphus fruit extracts. Materials and Methods: In this study, 9 solvent systems (3 single component solvent systems including water, ethanol and methanol and 6 two components solvent systems including water 50: ethanol 50, water 50: methanol 50, water 20: ethanol 80, water 80: ethanol 20 ,water 20: methanol 80 and water 80: methanol 20) at three time periods of 3, 5 and 7 hours in a shaking incubator with a stirring speed of 280 rpm were employed and the amount of extracted phenolic compounds were compared. After choosing the selected treatments evaluation of antioxidant activities concerning DPPH free radical scavenging, total antioxidant capacity and reducing power were performed. Results: the best solvent systems for zizyphus fruit extractions were water 50: ethanol 50 for two time periods of 5 and 7 hours and for date kernel extraction were water 50: ethanol 50 and water 20: ethanol 80 and ethanol for time period of 7 hours. All these extraction treatment were evaluated using antioxidant tests and solvent extraction system of water 50: ethanol 50 for period of 7 hours were selected as the best treatment. Conclusion: The results indicated that the solvent mixture consisting of polar and non-polar solvents had greater ability in extraction of phenolic compounds. Manuscript profile -
Open Access Article
331 - Studying the Effects of Aqueous Safflower Extract as a Natural Colorant on Qualitative Parameters of Potato Chips During Storage
M.J. Jani S. Rahimi S. Koohi KamaliIntroduction: Color is one of the main parameters for food evaluation and marketing which can be improved by the application of natural colorants with known health effects. Materials and Methods: In this research, the addition of safflower aqueous extract as a natural c MoreIntroduction: Color is one of the main parameters for food evaluation and marketing which can be improved by the application of natural colorants with known health effects. Materials and Methods: In this research, the addition of safflower aqueous extract as a natural colorant was studied to improve the qualitative parameters of potato chips. For this purpose, safflower aqueous extract was prepared at 0.5, 1 and 2% concentrations and were added to potato chips by immersion and spraying. Color, texture and sensory analysis were carried out at different time intervals of 0, 30 and 60 days of storage at ambient temperature. Results: The results showed that a* and b* increased and L* decreased as the safflower extract concentration increased while all color indices decreased during storage, significantly (p<0.05). According to the results of texture analysis, there was no significant difference between the hardness (brittleness) of control and immersion type specimens (p>0.05) during storage, while spraying method caused higher hardness as well as less brittleness in all the samples. Totally, the potato chips prepared by immersion gained the highest sensory scores (color, odor, taste, texture and overall acceptance). Conclusion: Potato chips prepared by immersion containing 2% of safflower extract was chosen as the best sample due to the highest b* (45.22±0.77), least hardness (highest brittleness) (4.63±0.37 N) and the most overall acceptance score (4.50±0.51) after 60 days and immersion method was more effective than the spraying for improving the color of potato chips. Manuscript profile -
Open Access Article
332 - The Relationship between Body Composition and Osteoporosis in Postmenopausal Women
Mandana Gholami Neda Ghassembaglou Hojatollah Nik Bakht Fariba EslamianIntroduction: Osteoporosis is a skeletal system disease that is characterized by the low bone mass. The major consequence of this disease is bone fractures that occur more in weightbearing areas such as vertebrae, femur and even non weight-bearing joints such as wrist. MoreIntroduction: Osteoporosis is a skeletal system disease that is characterized by the low bone mass. The major consequence of this disease is bone fractures that occur more in weightbearing areas such as vertebrae, femur and even non weight-bearing joints such as wrist. The purpose of this study was to describe the relationship of body composition and osteoporosis in postmenopausal women.Materials and Methods: This cross-sectional study involved 50 postmenopausal women with osteoporosis, aged between 45 and 65 years who were recruited from Sina hospital in Tabriz. Body mass, fat mass, lean body mass, and bone mineral density at the spine and femoral neck were measured. Skinfold thickness was determined by caliper. Bone mineral density was measured by DEXA at the spine and femoral neck. Association between parameters of body composition and bone mineral density analyzed using a multiple regression analysis.Results: The body composition parameters indicated that only lean body mass had a significant relationship with osteoporosis in the femoral neck (R2 =0.271, P<0.05) and in the lumbar spine (R2=0.088, P<0.05).Conclusion: Our data indicated that from the body composition parameters, lean body mass is a powerful predictor of osteoporosis. Using this model, females at risk of osteoporosis can be identified; therefore early prevention and treatment are possible. This can also prevent unnecessary expenses of diagnostic procedures for people without the risks of osteoporosis. Manuscript profile -
Open Access Article
333 - The Effect of Carob Seed Gum on Reducing Two-Phase and Physicochemical, Rheological and Sensory Properties of Dough
E. Azadfar Z. Bahrami M. Sharifi R. JeblahaIntroduction: Today, due to the increasing public awareness of the harms of consuming carbonated beverages, the tendency to consume natural beverages such as drinking yoghurt is increasing, but despite the observance of health standards, the sensory and physical charact MoreIntroduction: Today, due to the increasing public awareness of the harms of consuming carbonated beverages, the tendency to consume natural beverages such as drinking yoghurt is increasing, but despite the observance of health standards, the sensory and physical characteristics of this product that are very important have not been confident. One of the main problems in this drink is the two-phase formation, that is due to the acidic conditions, where the casein proteins of yogurt accumulate and precipitate and eventually create an undesirable appearance and condition.Materials and Methods: In order to prevent this problem, hydrocolloids can be used. In this study, the effects of adding carob seed gum at concentrations of 0.1, 0.15, 0.2 and 0.25% to buttermilk were investigated. The physicochemical, rheological, activation energy, potential, two-phase formation and organoleptic properties of this populate drink was studied thoroughly.Results: The potential in dough samples is from -17.96 to -31.89 mV, respectively. Changes in the flow behavior of dough from Newton to dilute by shear were observed during the addition of carob seed gum and a suitable mathematical model to predict the flow behavior of the product. Fermented milk fermented with carob seed gum was the law of power. Activation energy in dough samples ranged from 13.82 to 24.98 kj/mol, respectively. The best sample in terms of sensory evaluations was reported for the sample with a concentration of 0.2% carob seed gum.Conclusion: The use of carob seed gum had a favorable effect on the physicochemical, sensory and rheological properties of dough. Manuscript profile -
Open Access Article
334 - The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids
E. Daryayee Sh. ShahriariIntroduction: 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
335 - A Review of Microalgae as Dietary and Medicinal Useful Complements
S.A.A. Anvar B. NowrouziIntroduction: Microalgae are important components in the food chain of aquatic and terrestrial ecosystems, the number of which is increasing and being consumed as food or medicine. Microalgae and cyanobacteria are produced in controlled culture processes or removed from MoreIntroduction: Microalgae are important components in the food chain of aquatic and terrestrial ecosystems, the number of which is increasing and being consumed as food or medicine. Microalgae and cyanobacteria are produced in controlled culture processes or removed from natural habitats and marketed as a complete food supplement worldwide.Materials and Methods: For this paper review of the results and conclusions of investigated research articles concerned with the subject.Results: Cyanobacteria have a wide range of biologically active compounds that produce and are expected to be used in the food and pharmaceutical industries. Due to the active composition of cyanobacteria such as fatty acids, sterols, volatile compounds, stable isotopic compounds, carotenoids, polysaccharides, lectins, mycosporin-like amino acids, bioemulsifiers that are anti-virus and anti-inflammatory due to their elevation and etcetra are used for marketing purposes.Conclusion: This review article attempts to introduce the active compounds of microalgae and their biological activities, their nutritional value in human diet and health, during different periods, aquatic and other animals if possible. Manuscript profile -
Open Access Article
336 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream
Z. Malekpour M. Hojatoleslami H. Molavi J. KeramatIntroduction: 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 MoreIntroduction: 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 -
Open Access Article
337 - Preparation of Lycopene Emulsions Using Gelatin and Maltodextrin and Optimizing the Process by Response Surface Methodology
آزاده Salimi یحیی Maghsoudlo S. M. Jafari A. R. Sadeghi Mahonak مهدی Kashani Nejad A. M. ZiaeefarIntroduction: Lycopene is a useful natural pigment however it is quite unstable due to thepresence of conjugated double bonds in its structure. A useful method to protect lycopeneagainst environmental conditions such as oxygen is microencapsulation. The first step is to MoreIntroduction: Lycopene is a useful natural pigment however it is quite unstable due to thepresence of conjugated double bonds in its structure. A useful method to protect lycopeneagainst environmental conditions such as oxygen is microencapsulation. The first step is tohave proper microcapsules by preparing a stable emulsions of lycopene. Therefore the objectof this study is to develop a RSM-based optimization technique to improve the stability oflycopene emulsion by natural biopolymers and to obtain the optimum operating conditions.Materials and Methods: According to the Response Surface Methodology (RSM) design,eighteen emulsions were prepared. Lycopene was dissolved in soybean oil to prepare asolution of 5%w/w lycopene in oil. maltodextrin was dissolved in water and kept overnight.Gelatin was dissolved in hot water and added to rehydrated maltodextrin at the ratio of 1:19.Then lycopene was mixed gradually in gelatin and maltodextrin solution by using rotor statorhomogenizer the stability of the emulsion was investigated by monitoring droplet size,viscosity and creaming index.Results: Homogenization speed, lycopene content and gelatin and maltodextrin concentrationhad significant effects on droplet size, creaming index and viscosity of the emulsions. Thequadratic model was sufficient to describe and predict the responses of droplet size but for theviscosity and creaming index, the linear models were proper and suitable.Conclusion: The graphical optimization method was adapted to find the best emulsifyingconditions and it was predicted that the homogenization speed of 18000 rpm, lycopenecontent of 18.07w/w and gelatin and maltodextrin concentration of 35.28% w/w would be theoptimum conditions for preparing lycopene emulsion. Manuscript profile -
Open Access Article
338 - 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 TabarestaniIntroduction: 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 MoreIntroduction: 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
339 - The Effect of Blackberry Extract on the Total Antioxidant Capacity and Lipid Peroxidation after Acute Resistance Exercise in Obese Men
Sirvan Atashak Abdollah Niloofari Kamal AzizbaygiIntroduction: Overweight and obesity are major risk factors for cardiovascular morbidity and mortality, that is associated with increased oxidative stress statues. Moreover, despite of many studies that indicated regular exercise training is associated with numerous hea MoreIntroduction: Overweight and obesity are major risk factors for cardiovascular morbidity and mortality, that is associated with increased oxidative stress statues. Moreover, despite of many studies that indicated regular exercise training is associated with numerous health benefits, it has been shown that acute exercise might give rise to increased oxidative stress. Therefore, natural supplementation might attenuate oxidative stress in exercise. The present study is conducted to assess the effect of blackberry extract on the total antioxidant capacity and lipid peroxidation after acute resistance exercise in obese men.Materials and Methods: In a randomized double-blind design, twenty obese men (BMIS 30) were assigned into one of two placebo (n = 10) and supplement (n = 10) groups. Supplement group received 100 mg blackberry daily for seven days while other group consumed placebo.All subjects underwent resistance exercise that included nine exercises with 60% 1-RM. Venous blood samples to determine plasma malondialdehyde (MDA) as an index to lipid peroxidation and total antioxidant capacity were obtained one week prior to the exercise, immediately before the exercise and 24 hours after the exercise.Results: The results indicated that MDA concentration significantly increased after resistance exercise in placebo group as compared to the supplement group (P<0.05). Moreover, the mean of total antioxidant capacity remained unchanged in both groups in immediately preexercise and 24 h post exercise (P>0.005).Conclusion: The results of this study indicated that acute resistance exercise give rise to increased MDA concentration in obese men. The application of blackberry extract employed as an antioxidant supplement might ameliorate this marker and prevent the oxidative stress damage. Manuscript profile -
Open Access Article
340 - The Effect of Salep and Carboxy Methyl Cellulose on the Quality of Ketchup
Zeynab Raftani Amiri Amir Mahdi Esmaeili Mazdak AlimiIntroduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy m MoreIntroduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy methyl cellulose (CMC) on the acidity, pH, color, syneresis, rheological characteristics, microstructure and sensory properties of the ketchup have been examined. Materials and Methods: In this research salep at the level of 0.18, 0.36, 0.45, 0.54, 0.72 and 0.9% with CMC were used in the formulation of ketchup. Color parameters, syneresis, the rheological characteristics, microstructure and sensory properties of the samples were evaluated after one day and thirty days of production. Results: The samples containing 0.45% CMC and 0.45 to 0.22% salep after one day, and samples containing 0.45% CMC after thirty days of production had the least brightness. The samples with 0.9% salep had the maximum red intensity for both periods and samples containing 0.72% and 0.9% salep had the best color score after one day and thirty days of production, respectively. Syneresis in the samples were decreased by the addition of salep in both periods. CMC have a greater impact on the psuedoplastic behavior of ketchup and the highest viscosity was related to the samples containing 0.72% salep. By fitting the power law equation, sample containing 0.45% CMC showed stronger gel structure as compared to other samples containing salep. Microscopic images showed the sample containing 0.72% of salep had more compact and better texture than others. The scores given to the sensory properties were in acceptable range and there were no significant differences between the samples. Conclusion: Salep had a positive effect on the color of ketchup, reduced the syneresis and improved the viscosity. Although CMC had a greater impact on psuedoplastic behavior of ketchup, but microscopic images of the samples confirmed better and more compact structure for samples containing 0.72% salep. Manuscript profile -
Open Access Article
341 - Modeling of Supercritical Extraction of Essential Oil from Orange Peel
Marjan Haghayegh Seyyed Ali Vaziri Fatemeh Zabihi Mohammad Hassan EikaniIntroduction: Supercritical fluid extraction (SCFE) is a promising technique that has been attracted by some scientist recently due to the moderate operational condition.Moreover, SCFE products are pure and free of residual solvents. Mathematical modeling of supercritic MoreIntroduction: Supercritical fluid extraction (SCFE) is a promising technique that has been attracted by some scientist recently due to the moderate operational condition.Moreover, SCFE products are pure and free of residual solvents. Mathematical modeling of supercritical extraction is a useful tool for deducing the SCF extraction systems, prediction of optimum operational conditions and system design variables, and scale-up to the pilot and industrial scales. Materials and Methods: A new mathematical model modified by Sovova, based on the concept of broken and intact cells, has been applied to understand the variables effect on extraction efficiency in a SCF extraction system. System was made in order to extract the essential oil from orange peel. This model simulates the experimental data points adequately for two separate time using combined pattern of phase equilibrium equations, solute/matrix interaction and internal diffusion rules in the solid particles. Model equations for plug flow are ordinary differential equations and are solved by matlab using numirical method. A number of physical parameters have been determined by experimental data fitting.Results: Extraction curves have been presented on the form of extraction yield versus relative amount of passed solvent. The effect of operational parameters including grinding efficiency, bed void fraction, number of mixers and external mass transfer coefficient have been also investigated.Conclusion: The most desirable result is obtained from grinding efficiency and external mass transfer coefficient of 0.7 and 0.011 respectively, within 20 mixers. The model results present a good agreement with the experimental results. Average absolute deviation between experimental data and the modeling results is about 6%. Manuscript profile -
Open Access Article
342 - The Impact of Short-Term Garlic Supplements on Serum Total Antioxidant Capacity and Malondialdehyde in Active Men after Eccentric Exercise
A. Sadeghi M. GholamiIntroduction: Garlic increases the antioxidant levels of the body. The antioxidant defensive system in the body can reduce the oxidative stress and reduces the damage to the cells. The aim of this study is to investigate the effects of short-term supplementation of garl MoreIntroduction: Garlic increases the antioxidant levels of the body. The antioxidant defensive system in the body can reduce the oxidative stress and reduces the damage to the cells. The aim of this study is to investigate the effects of short-term supplementation of garlic on the total anti-oxidative capacity, malondialdehyde serum in active men after eccentric exercise. Materials and Methods: Twenty healthy athlete males (age of 24 ± 3 years, body mass index of 24.4±1.3 kg.m-2, and VO2 max of 49.1±3.2 ml/kg/min) were randomly assigned to two equal groups: experimental (daily intake of 700 mg garlic capsules) and control (placebo) groups who used dextrose capsules for four weeks. The blood samples were taken at baseline, after completing a four-week period supplementation and after eccentric exercise (45 minutes of running with 9 set of 5-minutes with 80% oxygen consumption and 10% with a negative slope between each set of 2 minute active recovery with zero slopes). The parameters were analyzed using repeated measure ANOVA, Bonferroni, with a significance level of a=0.05. Results: Garlic supplementation for four weeks increased the total antioxidant capacity in the pre exercise (P<0.05) significantly, but decreased after downhill running in two groups (P <0.05). Garlic supplementation did not have any effects on Malondialdehyde, therefore, there are not any significant differences between Malondialdehyde after supplementation among the two groups, but increased after downhill running in two groups. Conclusion: Garlic supplementation might reduce oxidative stress damage by increasing of TAC after eccentric exercise in active men. Manuscript profile -
Open Access Article
343 - Investigation of Black Mulberry Drying Kinetics and Energy Consumption under Microwave Oven
M. Zojaji A. F. Mazaheri S. Namayande M. AbolhasaniIntroduction: Black mulberry is a soft fruit that is quite sensitive to the mechanical damage during the harvesting and therefore susceptible to the microbial contamination and cannot be properly stored due to the short harvest season and low shelf life. Drying methods MoreIntroduction: Black mulberry is a soft fruit that is quite sensitive to the mechanical damage during the harvesting and therefore susceptible to the microbial contamination and cannot be properly stored due to the short harvest season and low shelf life. Drying methods are used to increase it’s shelf life. Drying is the oldest method of food preservation. Drying preserves foods by removing enough moisture from the food and reduces the microbiological activities and minimizes the physical and chemical changes during storage. In this research, drying kinetics, moisture diffusivity, appropriate mathematical modeling and activation energy of black mulberry were studied under microwave oven. Materials and Methods: Dring of black mulberry using microwave oven was performed at four power levels (200, 300, 400 and 500 W) and the results were compared. Samples weighing was performed every 30 seconds by a digital scale (GF600-Japan). For mathematical modeling, nine empirical models were fitted on the experimental data and then according to the most value of R2, the lowest value of c2and RMSE, the best mathematical model was selected with the highest accuracy. Results: The result of regression analysis showed that Midilli model has the best fitting with the data. Moreover, the highest value of moisture diffusivity was obtained at 3.28×10-5 m2/s at the power of 500 W and the lowest value of moisture diffusivity was obtained at 9.58×10-6 m2/s at the power of 200 W. Conclusion: The results of this study indicated that microwave drying method might be suitable for the reduction of moisture content in fruits such blackberry. Manuscript profile -
Open Access Article
344 - The Antimicrobial Effect of Garlic Extract on Staphylococous aureus and Escherichia coli O157:H7 in Ready to Cook Chicken
مریم Ranjbar انوشه Sharifan شاهرخ Shabani مهدی Amin AfsharIntroduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have be MoreIntroduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have been employed for a long period is preferred. In this research, the antimicrobial effects of garlic extract, a natural preservative has been investigated in ready to cook chicken. Materials and Methods: The minimum inhibitory concentrations of the garlic extract were determined by using agar dilution method for Staphylococousaureus and Escherichia coli O157:H7in vitro. Furthermore for testing the antimicrobial effect of garlic extract in food system, different concentrations of garlic extract (0, 6, 7, 8, 10 mg/ml) were added to ready to cook chicken and the activities were evaluated after 24, 48, 72 hours and one week .The effects of adding different concentrations of extract on sensory behaviour were also evaluated. Results: The results have shown that Garlic extract has significant anti-microbial effects on the tested bacteria and the MIC was 7 mg/ml for both bacteria. By increasing the concentration of the garlic extract, the counts were reduced (p<0.05). It is also proved that the optimum concentrations (7, 8 mg/ml) of garlic extract had a significant effect on the sensory characteristics of cooked chicken. Conclusion: The optimum concentration of garlic extract, apart from decreasing the bacterial counts and increasing the shelf life, had a positive effect on organoleptic properties of cooked chicken. Therefore this compound might be employed as replacement for the chemical preservatives used in food industry. Manuscript profile -
Open Access Article
345 - Evaluation and Comparison of Chemical Compositions and Fatty Acids of Purslane Leaves from Different Regions of Iran
M. Afshar B. Ghiasi Tarzi M. Gharachoorloo A.R. Basiri H. BakhodaIntroduction: Purslane (Portulaca oleracea) is a warm climate annual plant classified as a weed. Purslane has been described as a power food of the future due to its high nutritive and antioxidant properties. It is listed in the world health organization as one of the m MoreIntroduction: Purslane (Portulaca oleracea) is a warm climate annual plant classified as a weed. Purslane has been described as a power food of the future due to its high nutritive and antioxidant properties. It is listed in the world health organization as one of the most used medicinal plants and it has been given the term “Global panacea”. This study is concerned with the evaluation and comparison of the chemical and fatty acids composition of the Purslane leaves from north (province of Gilan) and south (province of Fars) of Iran. Materials and Methods: In this research work purslane leaves were prepared for chemical composition tests consisting of ash, protein, fibre, carbohydrate and oil contents. The fatty acid compositions and profiles were determined by conversion of the fatty acids into their methyl esters and their application on to a GC equipped with a capillary column and Flame Ionisation Detector according to the defined methods of standard. Results: The comparison between north and south samples indicated significant differences in the ash, protein, oil, and carbohydrate contents. Evaluation of the fatty acids compositions showed that α-linolenic acid was the predominant fatty acid present in the purslane leaves oil in both samples. Conclusion: It was concluded that purslane leaves oil due to its high nutritive and antioxidant values might be regarded as a valuable oil for specific applications. Manuscript profile -
Open Access Article
346 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream
P. Habibi M. A. Ziaiifar F. Khodayean CheginiIntroduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a sta MoreIntroduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a stabiliser in dairy products. Materials and Methods: Samples of ice cream, containing kefiran (0.1-0.5%) and walnut oil (0-8%), were produced. The viscosity, rheology and texture (hardness and adhesion) were evaluated and the obtained data concerned with the mentioned tests were analysed using a central composite design with response surface method. Results: Kefiran and walnut oil exhibited significant effects on the samples of ice cream. The addition of kefiran significantly increased the viscosity, consistency coefficient and reduced the flow index, hardness and adhesion (p<0.05). By increasing the concentration of walnut oil, consistency coefficient, hardness, adhesion, apparent viscosity decreased and flow index increased. Interaction of kefiran and walnut oil also had significant effect on viscosity reduction (p<0.05), but did not have significant effect on other characteristics (p>0.05). Conclusion: 2% of walnut oil and 0.5% of kefiran might be regarded as a good combination to obtain a product with suitable rheological characteristics. Manuscript profile -
Open Access Article
347 - Modeling of Roasting Process of Peanut Kernels using Combined Infrared-Hot Air Method
H. Bagheri M. Kashaninejad A.M. Ziaiifar M. AlamiIntroduction: Roasting is one of the common methods of nuts processing and its purpose is to increase the total acceptability of products. The conventional roasting using hot air oven has drawbacks of low production rate, poor product quality, and high energy cost. Ther MoreIntroduction: Roasting is one of the common methods of nuts processing and its purpose is to increase the total acceptability of products. The conventional roasting using hot air oven has drawbacks of low production rate, poor product quality, and high energy cost. Therefore, there is a need to develop new processing methods that can produce roasted products. The combined infrared-hot air system was explored as a new roasting method for peanut kernels. Materials and Methods: In this study the combination of infrared (IR) and hot-air was explored for roasting of peanut kernels and the effects of processing conditions including hot air temperature (100 and 120 °C) and infrared power (130 W, 165 W and 200 W) on different characteristics of kernels (moisture content and energy consumption) were investigated. Roasting kinetics of peanut kernels were explained and compared using five mathematical models. In order to determine the coefficients of these models, non-linear regression analysis was applied. Results: According to the statistical analysis, two-term and logarithmic models showed the best fitted results. These models have acceptable R2 and adj R2 and low RMSE under all roasting conditions. Effective diffusivity coefficient of peanut kernels varied between 1. 915× 10-7 - 6.054× 10-7 m2/s. The value of Deff increased by increasing temperature and IR power. The results also showed that by increasing temperature and IR power, the moisture content (%, db.) of samples decreased and energy consumption increased. Conclusion: This study demonstrated that combination of infrared and hot-air roasting can produce high-quality roasted peanuts with lower energy cost; therefore it could be considered as a new technology for the peanut roasting industry. Manuscript profile -
Open Access Article
348 - Evaluation of Arachidonic Acid Production by Mortierella alpina in Solid State Fermentation Using Date Waste
seyedeh zeinab asadi hoshamg nikopour kianoush khosravi darani hosein bakhodaIntroduction: Arachidonic acid (ARA) is an essential polyunsaturated fatty acid (PUFA) that plays important roles in human’s health. The species of Mortierella genus are able to produce a wide range of PUFAs and investigations have shown that production of PUFAs e MoreIntroduction: Arachidonic acid (ARA) is an essential polyunsaturated fatty acid (PUFA) that plays important roles in human’s health. The species of Mortierella genus are able to produce a wide range of PUFAs and investigations have shown that production of PUFAs especially ARA is influenced by several factors. Recently, Microbial production of ARA by M. alpina, using solid state fermentation (SSF) has been of great attention.Materials and Methods: ARA production was performed on date waste by Mortierell alpina CBS 528.72 in solid state fermentation (SSF) by Plackett Burman Design (PBD). In order to provide an appropriate source of nitrogen, soybean meal was added. The effect of eleven variables including substrate particle size, initial moisture content and pH of substrate, carbon to nitrogen ratio of substrate, supplementation of soybean and linseed oil (LSO), inoculation age, incubation temperature and time, heating pre-treatment time and supplementation of the nitrogen on the fourth day, were investigated.Results: In the range of studied variables in this research, substrate initial moisture content of 70-75%, addition of 10 % (w.w-1) LSO, substrate particle size of 1.2-1.7 mm and addition of 4 % (w.w-1) nitrogen supplementations and inoculum age of 96 h, had significant effect on the increasing production of ARA. Maximum amount of arachidonic acid produced in this study was 4.66 mg.g-1 dry fermented substrate.Conclusion: By modifing the substrate and considering the above mentioned factors, a single cell oil with maximum amount of ARA by M. alpina can be abtained. Manuscript profile -
Open Access Article
349 - Evaluation of Physicochemical Properties and Oxidative Stability of Nano-Capsules in Different Storage Conditions
Sh. Ahmadi S. M. Ojagh Sh. HasaniIntroduction: the health benefits of omega-3 fatty acids, as well as the high sensitivity ofunsaturated fatty acids to oxidation of fish oil, caused the use of encapsulation of fish oil forenriching food products and drugs.Materials and Methods: this study aims to evalu MoreIntroduction: the health benefits of omega-3 fatty acids, as well as the high sensitivity ofunsaturated fatty acids to oxidation of fish oil, caused the use of encapsulation of fish oil forenriching food products and drugs.Materials and Methods: this study aims to evaluate the physicochemical properties of nanoencapsulatedfish oil, and their oxidative stability during storage at 0 and 24% relativehumidity conditions. Emulsion was prepared after sonication with wall materials ofmaltodextrin (M), modified starch (Hi-cap) and whey protein concentrate (WPC) at the ratioof 1:4 (oil:wall). Emulsion and nano-encapsulated powder properties including emulsionstability, apparent viscosity, powder moisture, encapsulated coefficient, particle size andmorphology of nano-capsules were determined.Results: The lowest amounts of creaming and viscosity were observed in M+Hi-cap+WPCand M, respectively. Moisture content in M+Hi-cap showed the highest value. The lowest andhighest particle sizes were measured in M+Hi-cap+WPC and M, respectively. Also, the bestencapsulation efficiency was obtained for M+Hi-cap+WPC. SEM photographs showed glasslikesheets of encapsulated materials with the freeze-dryer. During 21 days storage at 0 and24% relative humidity, the results showed an increase in peroxide and anisidine values. Thevalues were higher at 24% than the 0% humidity, and the best results of oxidative stabilitywere observed in M+Hi-cap+WPC treatment.Conclusion: Based on the findings, relative humidity is an effective factor in the oxidation offish oil nano-capsules. The use of nano-encapsulation is a practical and effective method forincreasing the stability of fish oil for enriching the food and promoting human health. Manuscript profile -
Open Access Article
350 - Industrial Production and Sensory and Chemical Analysis of Chavil Yogurt
Saed Sekhavati Zade masome Karimi Ali reza Savand romi Vahid Sadeghi Sarvestanilowering the fat content in the products decreases the firmness of texture. In order to prevent this event gelatin might be employed to overcome this problem. But, hydrocolloid namely gelatin might affect the taste of the product. In order to solve this problem, fragran Morelowering the fat content in the products decreases the firmness of texture. In order to prevent this event gelatin might be employed to overcome this problem. But, hydrocolloid namely gelatin might affect the taste of the product. In order to solve this problem, fragrant vegetables such as Chavil might be used for this purpose. This vegetable decreases cardiovascular diseases, hypertension, diabetes, and cholesterol concentration. Moreover, it could prevent the growth of cancer cells and its metastasis. Materials and Methods: in this project, the effect of two different concentrations (0.15, 0.3 %) of gelatin on Chavil yogurt has been studied. The yogurt samples have been evaluated every seven days for 21 days in terms of pH, acidity, free fatty acid, sensory features and the rate of diacetyle formation. Results: The results showed that gelatin causes an increase in the acidity and a decrease in pH as compared to the control sample. It also causes decreases in the production of free fatty acid and diacetyle formation. The results of sensory tests have shown that gelatin does not have negative effect on the sensory features of the product. Conclusion: The present study indicated that by applying gelatin together with Chavil better quality yoghurt is produced. Manuscript profile -
Open Access Article
351 - The Application of Alginate Gum and Transglutaminase Enzyme in Industrial Kefir and Determination of Physicochemical and Sensory Properties of the Product
M. K. Dastgheib Beheshti N. Afra S. SekhavatizadehIntroduction: Kefir is among the probiotic fermented beverages that has been taken into consideration by people since the past. The health effects of this product include decreasing blood cholesterol, improving digestion, preventing gastrointestinal diseases. This study MoreIntroduction: Kefir is among the probiotic fermented beverages that has been taken into consideration by people since the past. The health effects of this product include decreasing blood cholesterol, improving digestion, preventing gastrointestinal diseases. This study attempts to improve the quality of this product by using alginate gum and transgulataminase enzyme and investigate the physicochemical characteristics of the product. Materials and Methods: Initially different concentrations of alginate and transgulataminase were selected in such a way that the sums of two stabilizers became 0.1 percent in the formulation. Evaluations concerned with pH, acidity, viscosity, organoleptic analysis and color were conducted on the first, seventh, fourteenth and twenty first days and free fatty acid profile measurement was carried out at the end of the maintenance phase. Results: The results of this study indicated that transglutaminase enzyme caused an improvement in the texture of the product but did not affect the pH of the product and the sample containing 0.1 % of alginate had the lowest pH. Special sensory test results showed that the simultaneous consumption of alginate with transglutaminase was effective in the establishment and maintenance of the taste. The predominant fatty acid was palmitic acid and different concentrations of alginate and transglutaminase did not affect the free fatty acid profile. Conclusion: The combination of transglutaminase with alginate gum could be effective in the improvement of sensory characteristics of kefir. Manuscript profile -
Open Access Article
352 - Effect of Balangu Seed Gum on Rheological, Physical and Sensory Properties of Gluten Free Rice Cake
F. Salehi S. Amin Ekhlas S. Pavee F. ZandiIntroduction: Coeliac disease is an autoimmune digestive disease that is caused by the digestion of gluten and the only treatment of this disease is a gluten free diet. In this study, batter rheology, and physical, sensory and crumb color properties of gluten free cake MoreIntroduction: Coeliac disease is an autoimmune digestive disease that is caused by the digestion of gluten and the only treatment of this disease is a gluten free diet. In this study, batter rheology, and physical, sensory and crumb color properties of gluten free cake based rice flour were studied. Materials and Methods: The rice cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1 and 1.5 %) were prepared and their rheological properties were evaluated. Cake batter viscosity by a brookfield rotational viscometer, physical characteristics by standard methods, cake crumb color (L*, a* and b* values) by image processing method, and sensory evaluation (overall acceptability) by 9-point hedonic method were evaluated. By increasing Balangu seed gum in the formulation of rice cake, the viscosity of batter was increased. Rice cakes batters were as non-newtonian fluids and pseudoplastic (shear-dependent) and thixotropic (time-dependent) type. Results: The results indicated that by increasing the Balangu seed gum from 0 to 1.5 %, rice cake batter viscosities at shear rate of 10 s-1 were increased from 13.16 to 22.32 Pa.s. The moisture content and volume of cakes were increased by increasing gum concentration. Conclusion: According to the sensory results, samples containing 1.5 % Balangu seed gum had the highest total acceptance score. By increasing Balangu gum, the brightness of cakes has been increased due to the increase in volume and the yellowness decreased. The L*, a* and b* indexes for the sample containing 1.5 % gum were 85.01, -1.37 and 37.56, respectively. Manuscript profile -
Open Access Article
353 - Evaluation of the Effect of Refining Operations on Olive Oil Sterols in Iranian Oil Industry
M. Azadeh Ranjbar A. GhavamiIntroduction: Olive oil due to the unique characteristics being monounsaturated, resistant to oxidation, having considerable quantities of phenolic compounds namely α-tocopherol, being liquid at room temperature with excellent taste and aroma might be regarded as MoreIntroduction: Olive oil due to the unique characteristics being monounsaturated, resistant to oxidation, having considerable quantities of phenolic compounds namely α-tocopherol, being liquid at room temperature with excellent taste and aroma might be regarded as a healthy oil. The aim of this study is to investigate the effect of refining operation on the sterol content of olive oil in Iran's oil industry. Materials and Methods: Samples were prepared before and after refining from three brands of olive oil production industries. Each sample was subjected to determination of iodine, saponification values and isolation of non saponifiable mater. The samples were also subjected to fatty acid and sterol analyses and compositions according to the standard methods defined nationally. Results: The results of this study indicated that small changes in fatty acid composition and values related to fatty acids have occurred. The study also indicated that the sterols have been affected by refining operations and has been lost and collected mainly in the distillate. Conclusion: The results of this study confirms that olive oil refining affects the quantities of sterols and these compounds with others namely tocopherols are collected in the distillate. Therefore distillate collected after deodorization of olive oil might be considered as a valuable fraction to be used in industries. Manuscript profile -
Open Access Article
354 - The effect of using the bamboo leaf and Oregano (Mentha logifolia L.) essential oil on acrylamide content qualitative characteristics in Zwieback
A.H. Abasian Rad M. Salehifar T. MostaghimIntroduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamid MoreIntroduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. Materials and Methods: In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract0.1%, 0.15% and 0.2% and 0.002%, 0.003 % and 0.004%, respectively. Statistical analysisperformed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. Results: The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0.004%) and 0.2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. Conclusion: The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0.004 oregano essential oil and 0.2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control. Manuscript profile -
Open Access Article
355 - Effects of Two Different Amounts of Colostrum Powder Supplementation on Lactate, Blood Glucose and Anaerobic Power in Wrestlers Male
R. Amirsasan T. Bagherpour Goll A. MootabIntroduction: The aim of this study was to determine the effect of short-term supplementation of two different amounts of colostrum powder on the lactate, blood glucose- and anaerobic power in male wrestler. Materials and Methods: In this applied and quasi experimental MoreIntroduction: The aim of this study was to determine the effect of short-term supplementation of two different amounts of colostrum powder on the lactate, blood glucose- and anaerobic power in male wrestler. Materials and Methods: In this applied and quasi experimental study, 26 wrestlers (age 21.48± 1.93 years, height 174.64± 6.05 cm, weight 71.96± 10.23 kg, body fat percent 9.78± 3.66 %) in a randomly and double-blind design were allocated in three equal groups: control (placebo: Dextrose), experimental group 1 (colostrum: 30 g/day) and the experimental group 2 (colostrum: 50 g/day). The training protocol of the present study was to conduct two Wingate tests (30 second) and simulated wrestling with 30 minutes of rest between the two tests. After two weeks of supplementation, the test was repeated under the first phase. Four blood samples before and after two weeks of supplementation (5 ml) were analyzed by ELISA. The result and the parameters (mean and standard deviation) of the four stages were repeated using ANOVA and post hoc tests Bonferuni analysis. All statistical analyses were performed using the SPSS-22 software. The significance level was set at p<0.05. Results: Blood glucose and lactate levels in two experimental groups 1 and 2 and stage one and two were similar to the control group. However, Investigation showed that the mean difference of phase two and four of blood lactate in experimental group 1 and 2 significantly decreased as compared to the control group (P<0/ 05). There was also, a significant difference in the level of anaerobic power in the experimental group 1 and 2 in the post-test (P<0/ 05). Conclusion: Two weeks of supplementation of colostrum powder can increase anaerobic power and decrease the blood lactate in wrestlers. Manuscript profile -
Open Access Article
356 - The Effect of the Type and Quality of Leavening and Flour on the Reduction of the Concentration of Phytic Acid and Qualitative Characteristics of the Dough and Toast Bread
M. Khorasani M. Salehifar M. MirzaeiIntroduction: According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced. Materials and Methods: T MoreIntroduction: According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced. Materials and Methods: The effect of leavening agent (Saccharomyces cerevisiaeand sourdough yeast containing lactic acid bacteria), the amount of leavening (Saccharomyces cerevisiae with 1.5 and 2%, 1% sourdough yeast cell containing lactobacillus sanfranciscensiscfu/g 103), flours (100% wheat flour, 10% rye flour, rye flour 20%) on the concentration of phytic acid in dough and whole grain toast bread was investigated. The phytic acid was measured in the samples of dough and bread. Analysis of the results using analysis of variance and completely randomized design, test comparison of means was performed using LSD with 18 SPSS software. For comparison of phytic acid in the dough and bread, paired t-test was used to compare phytic acid before and after cooking. Results: The statistical results showed that by increasing the rye flour in the wheat flour (20% rye) and increasing the amount of yeast (2%) and sourdough as a leavening agent, reduction in the amount of phytic acid occurs and specific volume is increased and hard bread baking is reduced. Baking has affected the amount of phytic acid. Sample with 10% rye sourdough has scored the highest in respect of sensory evaluation. Conclusion: The application of sourdough and rye reduces phytic acid and improves the quality characteristics of bread produced. Manuscript profile -
Open Access Article
357 - Measearment of Cadmium, Zinc, Lead, Iron, Aluminium and Copper in Imported and Internal Tea in Iranian Market by ICP-OES and ICP-MS Techniques
SH. Kazemi M.J. Asadolahzadeh K. AbdiIntroduction: The amount of heavey metal elements in tea mighg have significant impact on human health. In the present study, the amount of heavy metal elements such as cadmium (Cd), lead (Pb), zinc (Zn), iron (Fe), aluminum (Al) and copper (Cu) in some imported tea sam MoreIntroduction: The amount of heavey metal elements in tea mighg have significant impact on human health. In the present study, the amount of heavy metal elements such as cadmium (Cd), lead (Pb), zinc (Zn), iron (Fe), aluminum (Al) and copper (Cu) in some imported tea samples and local tea samples cultivated in Iran have been evaluated. Materials and Methods: The Tea samples were prepared by three different methods including Digestion, Brew and Infusion and the concentration of heavy metals in the prepared samples were measured by ICP-OES and ICP-MS. Results: Aluminum with a concentration of 853.9 µg/g and the cadmium element with the concentration of 0.99 µg/g were found to be the highest and lowest in the samples examind, respectively. Among the extraction methods, the concentration of extracted elements in digestion method was significantly higher than other methods. The statistical analysis of the obtained results by ICP-OES and ICP-MS revealed that there is no significant difference between the detected concentrations of Al, Zn, Fe, Cu and Cd eighter in the local or imported tea samples in each of the extraction methods. The obtained result showed that the amount of detected Pb in the ICP-MS technique for both internal and imported tea samples is significantly higher than those of ICP-OES technique. Conclusion: Concentrations of all metal elements in the studied tea samples were significantly higher than of standard reference (NIESNO.7). However, the estimated daily intake of all elements for each adult person is still within the allowable level of the World Health Organization. Manuscript profile -
Open Access Article
358 - The Relations between Breakfast Consumption, Body Composition and Cardiorespiratory Fitness in School Children
ماندانا Gholami لیلا Mohamadi AslIntroduction: The children who eat breakfast, have better cardiorespiratory fitness (CRF),and enhanced ability to learn as compared to others who do not follow this pathway. The aimof this study is to analyse the relations between the eating breakfast, body composition MoreIntroduction: The children who eat breakfast, have better cardiorespiratory fitness (CRF),and enhanced ability to learn as compared to others who do not follow this pathway. The aimof this study is to analyse the relations between the eating breakfast, body composition andCRF in school children.Materials and Methods: A cross-sectional study was carried out including 164 girls agedbetween 9 to 11 years. Body composition, CRF and Physical Activity level were assessedduring school time. Frequency of eating breakfast was assessed by a questionnaire andclassified as never, sometimes or always. Fitness was estimated from a 540 m test and theparticipants were classified as having low or high CRF. Body composition was evaluated andchildren were classified as obese or non-obese. PA was estimated from physical activityquestionnaire and the participants were classified as having low or high PA.Results: Frequency of eating breakfast showed that 18% of school children never hadbreakfast, 24% ate sometimes and 58% always ate breakfast. There was no significant relationbetween the frequency of breakfast and anthropometric characteristic. Breakfast consumptionwas not associated with physical activity (p=0.3) and with CRF (p=0.3).Conclusion: fitness level, body composition and PA are not associated with the frequency ofeating breakfast in schoolchildren. Manuscript profile -
Open Access Article
359 - Optimisation and Evaluation of Saffron Extraction Conditions in the Binary and Ternary Solvent Systems
B. Ghorani R. Kadkhodaee B. Emadzadeh A. R. SadeghianIntroduction: Saffron with the botanical name of Crocus sativus L., is the most expensive spice in the world. Introduction of a suitable method for the extraction of these bioactive compounds, as well as the technological and economical issues are important points to be MoreIntroduction: Saffron with the botanical name of Crocus sativus L., is the most expensive spice in the world. Introduction of a suitable method for the extraction of these bioactive compounds, as well as the technological and economical issues are important points to be considered. The aim of this study is to develop the most economical method to extract the bioactive compounds of saffron. Materials and Methods: In the present study the extraction conditions of crocin, safranal and picrocrocin in the binary solvent system (water: ethanol and water: acetone) as well as ternary solvent system (water: acetone : ethanol) were investigated in terms of different ratios of solvents and different ratios of solvent to saffron. Results: The best extraction conditions were found with the binary solvent system of ethanol: water; 3:2 with a solvent ratio of 12 ml per gram of saffron and also applying the ternary solvent system of water: acetone: ethanol (40:45:15) per gram of saffron at 25° C for 16 hours to extract the optimal saffron bioactive compounds. The amount of crocin, safranal and picrocrocin in the aqueous extract of saffron were measured 229.05, 35.17 and 75.53 respectively for the binary solvent system of ethanol: water and 272.96, 40.03 and 13.6 respectively for the ternary solvent system of water: acetone: ethanol (40:45:15). Conclusion: Based on the need for the desired color and flavor in various food processing, and considering the economical aspects, each of the proposed extraction method might be used. Manuscript profile -
Open Access Article
360 - Evaluation of the Best Kinetic Model in Thin Layer Drying of Zucchini Using Convective Hot Air Dryer
Reza Fahimi Bijan Askari Pouria Ghareh Beglo Pouria Farzbood Farhad MokhtariIntroduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and dryin MoreIntroduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and drying kinetic on zucchini and present the best kinetic model concerned with changes in moisture with respect to the time.Materials and Methods: All the tests were carried out in three temperature environments, (60, 70 and 80°C) with zucchini cuts of 10 mm thickness in three replicate order. Ten mathematical kinetic models were processed on experimental data and evaluation of models were analyzed by four criteria such as Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (X2), and Mean Bias Error (MBE). Second Fick's Law was used for evaluation of diffusion coefficient and Arhenius equation was employed for activation energy (Ea).Results: The results showed that Hii, Law & Cloke model evaluates drying of thin layer zucchini more appropriate than other models. The activation energy value was determined (85.45 kJ/mol).Conclusion: The Hii, Law & Cloke model might be considered as the most suitable mathematical model for thin layer drying of zucchini by hot air displacement method. Manuscript profile -
Open Access Article
361 - Determination and Investigation of Some Physical and Mechanical Properties of Almond (Rabi Variety)
M. Salimi M. Gholami Sh. Mohseni E. AbdolalizadeIntroduction: Optimum machinery and equipment designing for transportation, harvest andprocessing of agricultural products need the knowledge of physical and mechanical propertiesof the products.Materials and Methods: In this research, the physical properties consisting MoreIntroduction: Optimum machinery and equipment designing for transportation, harvest andprocessing of agricultural products need the knowledge of physical and mechanical propertiesof the products.Materials and Methods: In this research, the physical properties consisting of dimensions,mass, average geometrical diameter, sphericity, surface area, volume and the process ofmoisture attraction and the mechanical properties including force, deformation, ruptureenergy and power of almond the variety of Rabi were determined and evaluated.Results: The average of geometrical diameter for the whole almond was 22.37 mm and for itskernel was 13.42 mm. The sphericity for the almond and its kernel were 0.654% and 0.523%respectively. By placing some samples of almond kernel in the water, the process of moistureabsorption of almond kernel was studied and the mathematical models were presented. Themoisture absorption of the kernel when placed in the water for a period of 9-13 hours was 36-41% and this raised to 44% after 18 hours.Conclusion: Statistical coefficient of friction of almond and its kernel on glass andgalvanized iron was the minimum, respectively. Study of the effect of moisture on thestatistical coefficient of friction showed that by increasing the moisture, this coefficientincreased. Investigation concerned with mechanical properties showed that the effect ofloading speed and direction on rupture force, energy and power in probability level of 1%were significant. Power consumption to rupture almond was increased by increasing the speedfrom 50 to 200 mm/min. By increasing loading speed the rupture force was significantlydecreased and deformation in rupture point was increased. Rupture force of almond in loadingin the direction of axis was minimum. Manuscript profile -
Open Access Article
362 - The Effect of Nanofilm Coating Containing Ag on the Shelf Life of Mazafati Date
Seyyedeh Fatemeh Peyro Mousavi Amir Heidari Nasab Hassan HashemiPour Ali Asghar RajabalipourIntroduction: The aim of this study is to increase the shelf life and improve the quality of the product trade and export in Kerman Province by using coatings containing nanosilver particles and determining the optimal temperature for the storage of this product. Materi MoreIntroduction: The aim of this study is to increase the shelf life and improve the quality of the product trade and export in Kerman Province by using coatings containing nanosilver particles and determining the optimal temperature for the storage of this product. Materials and Methods: In this study, nanocomposite LDPE films containing nanosilver particles were prepared (3%, 5%), Dates from Aziz Abad, Bam were packed in nano-coated coverage and were stored at 50, 20, 8 and 4 UC. The samples were examined after 2, 7, 21 and 53 days. The experiments concerned with pH, TSS, acidity and reducing sugar were carried out according to the approved methods by the Research and Industry Standard Institute of Iran.Results: By increasing the acidity, the pH values decreased for all the samples examined including the control. The acidity for the samples containing 5% nanosilver particles was less than the samples containing 3% nanosilver particles and the control. The control sample showed lower concentration of the reducing sugar as compared to the samples containing 5 and 3% nanosilver particles while TSS values that are related to the ripening of the samples were different for all the samples examined.Conclusion: The samples packed with 5% nanosilver particles and kept for 53 days at 4UC showed better quality as compared to other samples. Manuscript profile -
Open Access Article
363 - Modeling of Mass Transfer Kinetic During Osmotic Dehydration of Eggplant (Solanum Melongena L.)
A.A. Bahmani S.M. Jafari S.A. ShahidiIntroduction: The aim of this study is to investigate the effects of temperature, osmotic solution concentration and dehydration time on the mass transfer during osmotic dehydration of eggplant and then comparison of the mathematical models in order to select the best m MoreIntroduction: The aim of this study is to investigate the effects of temperature, osmotic solution concentration and dehydration time on the mass transfer during osmotic dehydration of eggplant and then comparison of the mathematical models in order to select the best model for the mass transfer. Materials and Methods: Dehydration of the eggplant with the osmotic solutions containing 5, 10 and 15% salt and temperatures of 30, 45 and 60°C in a water bath at the ratio of eggplant slices to osmotic solution of 1:10, 1:15 and 1: 20 has taken place. Water loss and solid gain values for each concentration and temperature at intervals of 0, 15, 30, 60, 90, 150, 210 and 270 minutes were determined respectively. Equilibrium values of water loss and solid gain were calculated by models as well as the rate of mass transfer. Results: The moisture content and mass transfer kinetics are functions of temperature and salt concentration changes over the time. The model proposed by some researchers (Azura model) with maximum Regression Coefficient and minimum root mean square error and the square sum error was compared to the Magee model that can describe the mass transfer kinetics better. The Azuara model in 1:15 ratio of osmotic solution of the sample resulted in a correlation coefficient of 0.9792 for water loss and of 0.9386 for solid gain as compared with 1:10 and 1:20 ratios that showed the best fit. Conclusion: The proposed model of Azuara regarding the maximum correlation and the minimum root mean square error and the sum of squared errors was recommended in order to model the mass transfer kinetics during osmotic dehydration of eggplant. Manuscript profile -
Open Access Article
364 - Kinetic Modeling of Color Changes in French Fries During Frying Process
H. Sabbaghi A. M. Ziaiifar A. R. Sadeghi M. Kashaninejad H. MirzaeiIntroduction: Color development during frying process is a surface phenomenon that depends on the processing temperature and time and might concern other aspects. The aim of this research was explanation of color changes and behavior of French fries during the pro MoreIntroduction: Color development during frying process is a surface phenomenon that depends on the processing temperature and time and might concern other aspects. The aim of this research was explanation of color changes and behavior of French fries during the process as a mathematical model at various temperatures. Materials and Methods: Blanched potato stripes were fried using a fryer equipped with thermo controller where the sunflower oil was used as a frying media at the temperature of 145, 160 and 175 ºC for 60, 120, 180 and 240 seconds. Surface temperature of the product was measured using T type thermocouple that was located about 1mm below the surface of the strip and recorded using data logger by 2 seconds intervals during process. Color parameters as brightness (L), redness (a) and yellowness (b) were achieved using Lovibond apparatus and kinetic model was fitted on their changes versus time using MATLAB software version of 2009. Finally, critical temperature of color changes during frying was specified by carrying out statistical analysis of equivalent values of color change intensity (∆E∞) as completely randomized design and Duncan mean comparison with 95% confidence level using SPSS software version of 19. Results: The results of this experiment showed that the main part of color parameter changes occurred during early stages of frying process. Higher temperature caused less brightness (L), more redness (a) and more yellowness (b) (more acceptable). The temperature of 160 ºC can be defined as the critical temperature for significant changes (P≤0.05) in the color intensity. Conclusion: Kinetic of crust color changes in French fries follows the raising exponential equation of R2=0.99. Applying high temperature and short time process can be suitable for the control of color quality and therefore food safety. Manuscript profile -
Open Access Article
365 - Production and Evaluation of Chelating Activity and Reducing Power of Protein Hydrolysates Obtained from Soy Protein Isolate
Maedeh Etemadi Ali Reza Sadeghi Mahonak Mohammad Ghorbani Yahya MaghsoudlouIntroduction: Somesynthetic antioxidants namely BHA and BHT are used as food additives in order to improve the quality and shelf life of food. Although these antioxidants exhibit higher antioxidant activity as compared to the natural antioxidants such as ascorbic acid, MoreIntroduction: Somesynthetic antioxidants namely BHA and BHT are used as food additives in order to improve the quality and shelf life of food. Although these antioxidants exhibit higher antioxidant activity as compared to the natural antioxidants such as ascorbic acid, but in relation to their safety and related aspects to health, there is a cause for concern. Therefore the use of natural antioxidants to replace the synthetic antioxidants is considered as an important aspect and research concerned with this matter has been regarded quite important. Peptides obtained from proteins hydrolysis are examples of natural antioxidants that have been discussed in recent researches. Materials and Methods: In this study protein hydrolysate was produced from soya protein isolate using Alcalase 2.4l and the effect of different hydrolysis conditions such as temperature, time and enzyme/substrate ratio, on degree of hydrolysis and antioxidant activity of the product were investigated in a completely randomized design and then the Fe++ chelating activity and reducing power of protein hydrolysate was evaluated. Results: The highest degree of hydrolysis was observed at 55°C after 210 minutes with the enzyme/substrate ratio of 90 Anson unit/ Kg substrate that was 30.27 %. Under these conditions, the Fe++ chelating activity reached its maximum concentration, whereas the Fe+++ reducing power showed the absorption of 0.15 that indicated lower value as compared to the highest obtained reducing power. Conclusion: The protein hydrolysate obtained from soya can act as a natural antioxidant with a high nutritional value and other biological properties and in appropriate concentrations might act as the synthetic antioxidants. Manuscript profile -
Open Access Article
366 - Evaluation of the Effect of Different Heat Pretreatment on Chemical Properties of Grape Juice
N. Asefi P. JafarianIntroduction: Grape is one of the most cultivated fruit in the world. Recently various methods have been employed to improve the efficiency of juice extraction. In this research project Gizil Ozom variety (red grape) in the form of paste is used as raw material to extra MoreIntroduction: Grape is one of the most cultivated fruit in the world. Recently various methods have been employed to improve the efficiency of juice extraction. In this research project Gizil Ozom variety (red grape) in the form of paste is used as raw material to extract the juice. Materials and Methods: Grape mash is subjected to ohmic heating, microwave heating and conventional thermal treatment before pressing. The juice samples were pasteurized at 88°C for 2 minutes. After production of the juice the effects of ohmic, microwave and conventional heating on the yield of grape juice, anthocyanin content, total phenolics, viscosity, pH, brix and total acidity were determined before and after pasteurization. Results: The results showed that the highest yields were obtained when microwave and ohmic treatments were applied to the samples and the yields were 8% and 13.2% for ohmic and microwave heated samples, respectively. Application of ohmic and microwave operations prior to pressing step, caused increases in anthocyanin and phenolic contents of grape juice in contrast to the control samples (P<0.05). Brix was the highest for the sample treated with microwave. Significant differences were observed in pH values for the samples treated with ohmic heating. Conclusion: The results of this study showed that microwave and ohmic heating can be used as pretreatments for the production of grape juice. Manuscript profile -
Open Access Article
367 - The Effect of Ultrasonic Waves on Peroxidase Activity and Vitamin C Content of Green Bean
M. Yolmeh F. Salehi M. NajafzadehIntroduction: The application of ultrasound in food processing is considered a novel technique, that can be used along with the conventional methods. This study evaluated the effects of the ultrasound blanching (USB) of green bean on residual peroxidase activity and vit MoreIntroduction: The application of ultrasound in food processing is considered a novel technique, that can be used along with the conventional methods. This study evaluated the effects of the ultrasound blanching (USB) of green bean on residual peroxidase activity and vitamin C of green bean. Materials and Methods: Response surface methodology (RSM) was used to study the effect of process variables on the Ultrasound Blanching. Three independent variables including temperature (50-90°C), time (45-225 s), and duty cycle (0.2-0.8 s) were examined. Results: According to the results, the Linear-square models were more suitable than other models for both responses. All of the linear and quadric terms of time and duty cycle of residual Peroxidase activities have shown significant effects (P<0.05). However, the effect of quadric term of temperature was insignificant (P>0.05). On the other hands, the linear and quadric terms of temperature and time have shown significant effects (P<0.05) unlike the quadric terms of duty cycle (P<0.05) for vitamin C loss. Conclusion: According to the performed tests the range of the residual peroxidase activity and percent of vitamin C loss were 3.85-34.75 and 2.00-22.75, respectively. The results from this research demonstrated that USB is an effective technique for green bean blanching in comparison with the conventional method. The advantages of this technique include lower blanching time, less vitamin C damage and more peroxidase inactivation as compared to the conventional method at the same time. Manuscript profile -
Open Access Article
368 - Determination of the Nutritional Characteristics of the Oil Extracted from Persian Oak Fruit
Y. Iranmanesh H. Jahanazi GoujaniIntroduction: Oak treescover a vast area of Zagros forests. Acorn has numbers of nutritional characteristics and might be regarded as a good source of nutrition. The aim of this study is to describe the nutritional characteristics and physicochemical properties of acorn MoreIntroduction: Oak treescover a vast area of Zagros forests. Acorn has numbers of nutritional characteristics and might be regarded as a good source of nutrition. The aim of this study is to describe the nutritional characteristics and physicochemical properties of acorn oil. Materials and Methods: This research was carried out in Chaharmahal and Bakhtiari province. Fourteen trees were selected randomly, in different diameter classes in two groups of single stem trees and coppice shoots. Thirty acorns were harvested from each tree and dried in an oven at 80 °C for 2 days. The nutritional elements of the seed were measured and the oil was extracted by light petroleum ether employing soxhlet aparatus. Results: The results indicated that nitrogen was present at high concentration followed by some elements namely Potassium, Calcium, Iron and Manganese in respective decreasing order. The oil concentration of the fruit accounted for 8.56% and the fatty acid profile of the fatty acid of the oil indicated that the predominant fatty acid was the monounsaturated fatty acid (Oleic 49.4%) followed by polyunsaturated and saturated fatty acids in respective decreasing order. Conclusion: Acorn of Persian Oak is important nutritionally and the oil contains an appreciable concentration of unsaturated fatty acids. Therefore, good management concerned with acorn harvesting and oil production might be required and essential. Manuscript profile -
Open Access Article
369 - Optimization of Canola Oil Extraction by Ultrasound Waves and Response Surface Methodology
F. Jalili S. M. Jafari Z. Emamjomeh M. Kashaninejad M. GanjehIntroduction: Canola seed is one of the most important oil seed with high ratio of oil andhigh nutritional value and is economically recommended for cultivation and oil extraction.Extraction with ultrasound waves as a nondestructive and novel method might be employed.Th MoreIntroduction: Canola seed is one of the most important oil seed with high ratio of oil andhigh nutritional value and is economically recommended for cultivation and oil extraction.Extraction with ultrasound waves as a nondestructive and novel method might be employed.Therefore the aim of this research is optimization of extraction of canola oil by ultrasoundwaves and RSM.Materials and Methods: In this project, Response Surface Methodology was employed foroptimization of canola oil extraction by ultrasound waves using hexane andhexane/isopropanol as solvents by the ratio of 3:2 (v/v). The influence of extractiontemperature in the range of 35, 45 and 55℃, ultrasound treatment time for 30, 60 and 90minutes and ratio of solvent to canola in three levels of 5, 10 and 15 ml/g were analyzed byBox-Behnken Design (BBD) based on extracted oil percent. The fatty acid compositions ofthe extracted oils using ultrasound-assisted method and soxhlet method employing gas liquidchromatography were determined and compared.Results: According to the high values of correlation coefficients of selected models optimizedfor hexane solvent extraction methods (R2 =0.93) and hexane-isopropanol solvent mixture(R2 =0.97) and no significant lack of fit tests (P>0.05) selected models might be useful topredict the extraction percentage of canola oil.Conclusion: The results showed that the optimum conditions for canola oil extraction byhexane (22.39 %) and combined hexane/isopropanol (30.66 %) were respectively atultrasound treatment times of 69.5 and 87 minutes, temperatures of 55 and 55 ℃ and ratio ofsolvent to canola of 6.39 and 9.12 (%v/w). Extraction efficiency was significantly improvedby ultrasound as compared to the soxhlet extraction. Fatty acid compositions of the canolaoils were not significantly affected by the application of ultrasound (P> 0.05). Thereforeultrasound might be regarded as a simple and rapid method to improve the extraction of oilwithout affecting the quality of the fatty acids present. Manuscript profile -
Open Access Article
370 - Differential Detection and Identification of Transgenic Tomato Solanum Lycopersicum by Multiplex PCR Technique in Tehran
A. Azizi A. Sarifan M. EmtiazjooIntroduction: Food industry has an important value all over the would. Tomatoes and it’s other products are one of the important agricultural products in food industry. Transgenic plants and seeds are one of the important achievements of modern biotechnology in fi MoreIntroduction: Food industry has an important value all over the would. Tomatoes and it’s other products are one of the important agricultural products in food industry. Transgenic plants and seeds are one of the important achievements of modern biotechnology in field of agriculture that have captured a part of food marketing in recent years. Therefore, identify and examine whether transgenic agricultural products are transgenic or not, it is necessary because there are still many opinions for and against the use of these products in the world.Materials and Methods: In this study, 10 types of tomatoes along with sepals were collected by simple sampling method from Tajrish bazaar, Shahrvand-e farmaniyeh, vegetable market East and West of Tehran and were examined. At first, P35S F/R, NOS-1/NOS-3, RBCLF/R and NPTǁ F/R primers were used. Nucleotide fragments were amplified respectively at 195bp and 180bp.Results: Amplified nucleotide fragments confirmed 100% similarity of the nucleotide sequence to the samples in the gene bank that the studied products were genetically engineered. Also, in order to identify transgenic tomatoes, aspecific PG F/R primer pair was used to amplify the antigens of polygalacturonase gene. All specimens that had P35S promoter band or NOS terminator, or both, amplified the 384bp band associated with part of the PG gene antisense, and found a 100% similarity in the gene sequence registered in the gene bank.Conclusion: The results of this investigation showed that transgenic tomatoes exist in Iran’s market without consumer awareness. Manuscript profile -
Open Access Article
371 - Evaluation and the Effect of Watermelon Seed Flour on the Functional Properties of Puffed Snack Regarding the Formulation and Process Conditions
E. Milani F. Shahidi E. Ansarifar M. Khalilian Movahhed F. Salehipour G.A. Goli MovahhedIntroduction: The high consumption of low nutritional value snacks and malnutrition of children and teenagers are one of the major problems in society. Usually, the small seeds that are in watermelon, although they are rich in nutrients including fatty acids, essential MoreIntroduction: The high consumption of low nutritional value snacks and malnutrition of children and teenagers are one of the major problems in society. Usually, the small seeds that are in watermelon, although they are rich in nutrients including fatty acids, essential proteins, and many minerals are not used and have been thrown away. Materials and Methods: This study was performed on the basis of a rotating central composite design. The effects of extrusion variables including screw speed (120-180 rpm), watermelon powder (10-20%) and feed moisture content (12-20%) on the physicochemical properties (expansion ratio, oil and water absorption index, porosity, and total acceptance) of expanded snack on the basis of corn-wheat flour grits were evaluated. Results: The results showed that watermelon flour decreased the expansion coefficient and porosity, however, the interaction effect of screw speed and watermelon flour improved the physicochemical properties of the samples. The increasing screw speed led to a decrease in the viscosity and therefore the expansion coefficient and porosity increased. Manuscript profile -
Open Access Article
372 - Comparison of Muscle Fatty Acid Profile and Biochemical Composition in Kutum (Rutilus frisii) from the Caspian Sea in Winter and Spring in the Eastern and Western Mazandaran Province, Iran
M. Tirneitali M.K. Khalesi S. Kohestan EskandariIntroduction: Caspian kutum (Rutilus frisii) is of great importance among consumers. The aim of this study is to investigate the changes in the fatty acid profiles of fish caught in east of Sari and west of Noshahr. Materials and Methods: The studied fish (three fish fr MoreIntroduction: Caspian kutum (Rutilus frisii) is of great importance among consumers. The aim of this study is to investigate the changes in the fatty acid profiles of fish caught in east of Sari and west of Noshahr. Materials and Methods: The studied fish (three fish from each gender) were purchased in winter and spring from Sari Shahid Beheshti Cooperative and the Veterans Cooperative of Noshahr (east and west of Mazandaran province, respectively). Biochemical analysis and fatty acid profile were determined by the application of gas chromatography using standard methods. Results: Stearic acid, oleic acid, and DHA were the highest in Sari in winter being the significantly different from other fatty acids (p < 0.05). Total fatty acids in male and female fish from Noshahr and male fish from Sari were significantly lower in spring than in the others, and male and female fish from Nowshahr contained relatively higher total fatty acids in winter. Maximum DHA values were higher than EPA in both sexes, seasons, and regions. The chemical composition of male and female fish did not differ significantly in both seasons and regions (p > 0.05). SFA percentages in both sexes and regions were generally higher in winter than in spring, while PUFA percentages in both sexes and regions were higher in spring than in winter. The percentage of ω-3 fatty acids (41.12%) in winter samples of Noshahr was higher than that (30.91%) in Sari, and it was higher in spring samples of Sari (55.27%) than that of Noshahr (17.29%). The lowest total ratios of ω-3/ω-6 were obtained in Sari (3.12) in male fish in winter and in Noshahr (3.23) in spring. The highest PUFA/SFA ratios were observed in Sari (1.9) and Noshahr (0.74) kutum in spring and winter, respectively. Conclusion: Fish examined in winter contained more fatty acids (especially DHA and EPA) in the muscle and are therefore more important for human consumption. The two regions, two seasons, and two sexes had significant effects on body biochemical composition and fatty acid profile of Caspian Sea kutum. Manuscript profile -
Open Access Article
373 - The Effect of Polyamine Application on Firmness and Postharvest Physiology of Cherries
حسین Sharifzadegan وحید Abdosi مسعود Mashhadi kbari Bojar M. R NaeiniIntroduction: Cherry is one of the most popular and important horticultural products for the food processing industry. Since polyamines compounds in postharvest processing have a special role, this study was conducted to examine the effect of polyamines on the firmness MoreIntroduction: Cherry is one of the most popular and important horticultural products for the food processing industry. Since polyamines compounds in postharvest processing have a special role, this study was conducted to examine the effect of polyamines on the firmness and the shelf life of cherries after harvesting. Materials and Methods: In this study, 16 trees of 19 years old with the same growth condition were randomly selected. After selecting the healthy branches the external parts were treated with two types of polyamines, spermidine and putrescine in triplicate orders. The former was applied at the concentrations of 0.1, 0.5 and 1 mM and the latter at 0.5 and 1 mM. External applications of polyamines were carried out in three phenological stages, 5 to 10 days before the full bloom, 5 to 10 days after the full bloom and the staining. Results: After treatment, characteristics such as fruit size, fruit weight, acidity (TA), soluble solids, percent carbohydrate, and ratio of soluble solids to acidity were measured. Spermidine 1 mM treatment increased size and weight, and also increased the amount of carbohydrates and fruit firmness. Conclusions: Treatment of polyamines, especially spermidine in 1 mM increased the firmness and durability and the effect strongly depends on the time of spraying and the concentration of these compounds. Manuscript profile -
Open Access Article
374 - Evaluation of Antifungal and Antioxidant Properties of Fennel Extract
N. Noshirvani H. Fasihi E. NourmohammadiIntroduction: The recent literature search has introduced fennel and its extracts as potential products with excellent properties and characteristics. The aim of this investigation is to obtain fennel extracts and evaluate its antioxidant and antifungal activities. Mate MoreIntroduction: The recent literature search has introduced fennel and its extracts as potential products with excellent properties and characteristics. The aim of this investigation is to obtain fennel extracts and evaluate its antioxidant and antifungal activities. Materials and Methods: Water, acetone, methanol and ethanol were employed as solvents and extracts were obtained by soxhlet procedure. The amount of polyphenolic and flavonoid compounds of each extract was determined. In addition, the antioxidant activity of methanolic extract of fennel was evaluated based on DPPH radical scavenging activity. Afterwards, the effect of different concentrations of methanolic extract (0, 100, 250, 500 and 1000 ppm) and powder (500 and 1000 ppm) of fennel on the oxidantion activity of sunflower seed oil was investigated in terms of peroxide and thiobarbituric acid values during 15 days of incubation at 70 ⁰C. The antifungal activity of powder and extract of fennel against Aspergillus niger and Penicillium digitatum was also investigated by disc diffusion test. Results: According to the obtained results methanol represented the highest efficiency in extraction of phenolic compounds. The results indicated that fennel extract, especially at high concentrations, showed high DPPH radical-scavenging activity, however its effect was lower than that of TBHQ. The results of oxidation activity showed that the extract and powder of fennel, decreased the oxidation rate of sunflower seed oil as compared to the control. The results of microbiology test indicated good antifungal activity of fennel extract against the two tested microorganisms. Conclusion: Considering the results, fennel extract can be applied as a healthy plant source with good antioxidant and antifungal activities. Manuscript profile -
Open Access Article
375 - Determination of 5-Hydroxymethylfurfural in Frequently Consumed Dried Fruits in Iran
محمد Alizade نوشین Rahimzade ثریا KheirouriIntoduction: During heat treatment of foods, reactions occur between reducing sugars andamino groups of food components, known as the Maillard reactions. Five hydroxymethyfurfural (HMF) is an intermidiate compoud formed as the result of this reaction. The aim ofthe pres MoreIntoduction: During heat treatment of foods, reactions occur between reducing sugars andamino groups of food components, known as the Maillard reactions. Five hydroxymethyfurfural (HMF) is an intermidiate compoud formed as the result of this reaction. The aim ofthe present study was to examine HMF content of dried fruits and evaluate its relationshipwith the chemical characterisatics.Materials and Methods: Total of 50 samples from various types of dried fruits werecollected and subjected to quantitative HMF determinations employing HPLC apparatus. Thechemical properties of the selected fruits were measured using conventional standardmethods. Pearson analysis was performed to test any correlations between HMF content andthe chemical properties.Results: The highest and the lowest amount of HMF contents were determined in fruit bread(8569.85 mg/kg) and golden raisin (80.49 mg/kg), respectively. Correlation analysis betweenthe chemical properties and HMF content showed a negative relation inrespect of HMF andmoisture content of both currant and dark raisins (r= -0.86, p<0/05) and a positive correlationbetween the acidity and HMF content of fruit breads (r=0.81, p<0.05) and also between totalsugar and HMF contents in date (r=0.81, p<0.05).Conclusion: HMF content of the dried fruits was high with mean of 2243/19 mg/kg. Thismight lead to high dietary exposure to this compound. Further studies are required to clarifythe extent of HMF bioavailability. It is also concluded that the chemical properties affected bypreservation and processing conditions are strongly related to the HMF content in differentfruits. Manuscript profile -
Open Access Article
376 - Combined Encapsulation of Bifidobacterium bifidum and Beta-Carotene Using Casein-Carrageenan and Estimation of their Durability during Storage and in Simulated Gastric Acid Situation
A. Poursefollah D. Zare M. MirzaeiIntroduction: Bifidobacterium bifidum is a beneficial probiotic usually utilized as supplement in food and food products. Beta-carotene is also a food supplement with antioxidant activity. These compounds are usually susceptible and have short durability, therefore, mic MoreIntroduction: Bifidobacterium bifidum is a beneficial probiotic usually utilized as supplement in food and food products. Beta-carotene is also a food supplement with antioxidant activity. These compounds are usually susceptible and have short durability, therefore, microencapsulation improves the sustainability. In the present study, the effect of encapsulation using “freeze drying” method was investigated on survivability of Bifidobacterium bifidum and stability of beta-carotene. Materials and Methods: Emulsified beta-carotene in a solution of sodium caseinate and carrageenan were prepared and mixed with a dense suspension of Bifidobacterium bifidum. The solutions were then dehydrated with a freeze dryer device. The viability of bacterium and durability of beta-carotene in encapsulated samples were compared with non-encapsulated samples at the day zero and during storage at 4 and 25 °C for one month and also in simulated gastric acid situation. Results: The results showed that encapsulation could increase the viability of encapsulated Bifidobacterium bifidum and durability of beta-carotene. The presence of beta-carotene in encapsulated samples significantly (P˂0.05) increased the survivability of encapsulated bacterium during storage. Microencapsulation had also a significant positive impact (P˂ 0.05) on the survivability of bacterium in simulated gastric conditions. Conclusion: Microencapsulation of bifidobacterium bifidum and beta-carotene using casein and carrageenan could improve the survivability of bacterium and stability of beta-carotene during storage and in simulated gastric acid situation. Manuscript profile -
Open Access Article
377 - Determination of Phosphatidyl Choline, Phosphatidyl Ethanolamine, Phosphatidyl Inositol and Phosphatidic Acid in Different Varieties of Soybean Cultivated in Iran
Nadia Ahmadi Parvin Eshrat Abadi Mohammad FarajiIntroduction: Crude vegetable oils contain some quantities of Phospholipids. The highest concentration of phospholipids is usually found in crude soybean oil. The presence of phospholipids in the crude and refined oils create undesirable effects on the quality and quant MoreIntroduction: Crude vegetable oils contain some quantities of Phospholipids. The highest concentration of phospholipids is usually found in crude soybean oil. The presence of phospholipids in the crude and refined oils create undesirable effects on the quality and quantity of the oil during refining operations or use by the consumer. However, If phospholipids are extracted properly from the oil they could have valuable applications in many food systems. There are limited numbers of oil plants that extract soya lecithin in Iranand separate phospholipids from soyabean oil and distribute this valuable by product as soya Lecithin in the market. In this study two dimensional thin layer chromatography has been applied to measure the extracted phospholipids from five varieties of soyabeans both qualitatively and quantitatively.Materials and Methods: Five varieties of soybean cultivated in Iran (Sahar, Sims, Williams, Gorgan3 and Hill) have been studied. The isolated phospholipids for each variety was further separated into their individual constituents using two dimensional thin layer chromatography method and the concentrations were calculated on the basis of the four main phospholipids present in soybean oil that included; phosphatidyl choline, phosphatidyl ethanolamin,phosphatidyl inositol and phosphatidic acid.Results: The amount of total phosphatidies as percent were 1.57, 1.61, 1.72, 1.53 and 1.71% in Sahar, Hill, Williams, Gorgan and Sim varieties, respectively.Conclution: The results showed that the highest concentration of phosphatidyl choline and phosphatidyl inositol were found in Williams variety and the highest amount of phosphatidyl ethanolamin and phosphatidic acid were found in Sahar and Sims varieties. Manuscript profile -
Open Access Article
378 - Low Fat Cream Cheese Fortification Based on β-Cyclodextrin / Inulin Nano Emulsions with Vitamins E and D
M. Tahery T. MostaghimIntroduction: 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 MoreIntroduction: 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
379 - Investigating the Awareness of Food and Beverage Consumers Regarding the Types of Packaging
mohammad mahdavi mazdeh nima fakhim hashemiIntroduction: Foods and beverages are usually packed in glass, metal, multi-layered paper and plastic containers. Nevertheless, during recent decades, polyethylene terephthalate (PET) containers have been increasingly used for packing not only beverages but also foods.C MoreIntroduction: Foods and beverages are usually packed in glass, metal, multi-layered paper and plastic containers. Nevertheless, during recent decades, polyethylene terephthalate (PET) containers have been increasingly used for packing not only beverages but also foods.Considering the importance of this issue that has a direct relationship with human health and bioenvironmental issues, this research is concerned with consumers' awareness in respect of advantages and disadvantages of packing types of foods and drinks. Moreover, the criteria for appropriate packing were investigated from consumer’s viewpoint.Materials and Methods: The applied tool of this research was a researcher-made questionnaire, that was prepared considering the ideas of the experts of this field along with structured interviews and the reliability was confirmed by the experts of this industry.Results: The results of the present work indicated that, although a large number of consumers are relatively aware of the disadvantages of PET containers, but it is inevitable not to use them.Conclusion: Lightness, ease of use, non-fragility, availability and inexpensiveness along with being the sole option in the market were some reasons for more usage of PET containers as compared to other packing containers. In terms of drinking water (mineral water) and beverages, lack of any other alternative products was the main reasons for using these containers. Manuscript profile -
Open Access Article
380 - Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake
M. E. Nasrabadi H. Nori topkanloo E. Azadfar Z. Ghazi Introduction: Deficiency of fiber compounds in diets leads to constipation, cardiovascular diseases and various types of cancers. Therefore, in this research, grapefruit fiber was used as a hybrid compound in the formulation of sponge cake. Materials and Method More Introduction: Deficiency of fiber compounds in diets leads to constipation, cardiovascular diseases and various types of cancers. Therefore, in this research, grapefruit fiber was used as a hybrid compound in the formulation of sponge cake. Materials and Methods: In this study, grapefruit fiber was first added to cake formulation at five levels of zero, 0.5, 1, 1.5 and 2%as a substitute for flour. The viscosity of the dough was measured by Brookfield viscometer. After making the cake, the specific volume, amount of porosity, texture, color components, and acceptability were investigated. Results: The results indicated that by increasing the amount of dietary fiber, the dough viscosity, fiber percentage, cake moisture, texture firmness and b * color were significantly increased, while dough density, pH, cake protein and L * color were significantly decreased as compared to the control sample. The specific volume and porosity of the cakes containing grapefruit fiber were not significantly different up to 1% of the control sample but decreased at higher levels of specific volume and porosity of the cakes therefore the difference was significant as compared to the control sample. Based on the results of the acceptance mediated by sensory properties, it was found that the sample containing 1% grapefruit fiber was the most accepted among the referees. Conclusion: The result indicated that, adding 1% grapefruit fiber to the cake can improve the nutritional value of the cake while maintaining the quantitative and qualitative characteristics of the cake. Manuscript profile -
Open Access Article
381 - The Role of Non-Agricultural Incomes in Food Security of Rural Households
M. Charaghi M. Ghadiri Masom M. R. RezvaniIntroduction: Food security in rural society is one of the main objectives of rural development program in all the countries. Therefore development of non-agricultural incomes in rural areas can expand the rural society due to the additional source of income where a bet MoreIntroduction: Food security in rural society is one of the main objectives of rural development program in all the countries. Therefore development of non-agricultural incomes in rural areas can expand the rural society due to the additional source of income where a better access to resources namely food might be achieved. This study is concerned with the effects of non-agricultural incomes on food security in rural households. Materials and Methods: The population of rural area in the province of Zanjan in 2011, consisted of 97,225 people, 26,429 households scattered in 13 districts and 248 villages. 54 villages were selected according to the modified Cochran formulas. Data collection was obtained by questionnaire for statistical analysis, descriptive statistics (mean and standard deviation) and inferential statistics (Jonckheere test and multiple regression) and applied to calculate the amount of food security and food insecurity scales. Results: The results indicated that 31.73% of the households have food security while 43.10% do not have the security but without hunger. The results also indicated that 15.52% of the households who do not have food security have moderate hunger while 9.65% of the households without food security have severe hunger. Conclusion: This study has concluded that the non-agricultural incomes in the rural areas can improve the food security and the quality of life. Manuscript profile -
Open Access Article
382 - Assessment of the Enzymatic Extraction of Rapeseed Oil and the Effects on the Quantity and Quality Characteristics of the Oil
فهیمه Agah سودابه Ein Afshar ریحانه Ahmad zade Ghavi DelIntroduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different va MoreIntroduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different varietiesand regions has caused the suitable enzymatic extraction conditions to be different. The aimof the present study is to evaluate and assess the enzymatic extraction of rapeseed oil and itseffect on the extracted oil.Materials and Methods: In this study for the enzymatic extraction of oil, pectinex ultra SPLand protease were employed. The statistical analyses were carried out using factorialexperiment with three levels of enzyme concentrations (1, 2 and 3%), temperatures (35 ,45and 55ºC) and times (3 ,4 and 5 h) on the oil extraction yield, phosphorous content, acidity,peroxide and protein contents of meal where Okapi variety of Khorasan region was chosen tobe investigated.Results: The results indicated that the enzyme concentration, temperature and time, hadsignificant effects (p<0.01) on the extracted yield, phosphorous content and protein of meal.The enzyme concentration at 2 and 3 %, with temperature at 44 and 55 and time ofincubation for 4 and 5 hours showed to be the most suitable conditions. There were nosignificant differences (p<0.05) between mean values of acidity and peroxide at differentextraction conditions. The changes of acidity and peroxide values under different enzymaticextractions were not statistically significant and they were low at all conditions.Conclusion: The enzyme concentration of 2% and the temperature of 45 ºC and time of 4hours incubation were selected as the optimum conditions for the enzymatic extraction ofcanola oil. Manuscript profile -
Open Access Article
383 - Effect of Inulin and Microcrystalline Cellulose on Oil Absorption, Texture and Sensory Characteristics of Prebiotic Chicken Nuggets
P. Azizi L. NateghiIntroduction: In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods. Materials and Me MoreIntroduction: In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods. Materials and Methods: Chiken naggets prebiotic were produced using microcrystalline cellulose concentrations (0.5, 1, 1.5 %) and inulin concentrations (1.5, 2.5, 3.5 %) Individually and in combination (2.5 % inulin and 1% microcrystalline cellulose). The physicochemical properties, texture, oil absorption and sensory properties were compared with the control sample at two stayes, one hour after production and 120 days of storage. Results: The results of the study showed physicochemical characteristics that the addition of different concentrations of inulin and microcrystalline cellulose did not have a significant effect (p<0.05) on protein, salt, ash and coating changes in comparison with control treatment. Also, by increasing the percentage of inulin and microcrystalline cellulose, percentage of moisture and Burn Drop significantly increased (p≤0.05) and the percentage of oil absorption, texture hardness, shear force, chewiness, springiness, gumminess and cohesiveness significantly decreased (p≤0.05) in chicken nugget samples. The results of histological test showed that by adding 1% microcrystalline cellulose and 2.5% inulin the of nugget samples were introduced as the best treatment. The evaluation of sensory properties showed that treatment containing 2.5 % inulin and 1% microcrystalline cellulose had the highest sensory acceptability. Conclusion: The evaluation of sensory properties showed that treatment containing 2.5% inulin and 1% microcrystalline cellulose were introduced as the best treatment and had the highest sensory acceptability and general acceptance for consumers. Manuscript profile -
Open Access Article
384 - The effect of some parameters in the formulation of Lavash bread and its shelf life extension
B. Hejazi M. Mizani M. MohamadzadehIntroduction: Different types of bread and in particular Lavash type produces a considerable amounts of waste generaly. In this study, integrated strategies to deal with the waste of this type of bread have been studied. By changing the formulation and adding functional MoreIntroduction: Different types of bread and in particular Lavash type produces a considerable amounts of waste generaly. In this study, integrated strategies to deal with the waste of this type of bread have been studied. By changing the formulation and adding functional additives to bread, industrially produced and the use of appropriate packaging to reduce the staling and microbial contamination are the objects of this research work.Materials and Methods: Effect of natural anti-stagnation agents (including sprouted wheat powder, guar gum, kappa carrageenan) in concentrations of 0 to 0.3% and antimicrobial compounds (black cumin extract and propionic acid), maximum 0.5 ml with the package polypropylene packaging classification on the shelf life of industrial Lavash bread has been investigated. The physicochemical properties of flour (moisture, ash, pH, protein, wet gluten, Zeleny number, fall, and fat number) and rheological properties of dough produced in sixteen different formulations (such as water absorption, elasticity, maximum viscosity of the return factor) were tested. Using statistical optimization techniques, optimal treatments were determined. The treatments were produced, baked and packaged industrially, using black cumin extract and propionic acid. A control sample was also produced to compare the results. Series of microbial, textural and sensory evaluations according to the standards were carried out on the samples during storage at room temperature after production and ten and twenty days’ intervals.Results: The rate of fall in the initial flour sample was high and by adding 0.3% germinated wheat powder reached the appropriate level for the production of industrial Lavash bread. Two types of optimal formulations were obtained, of which with the shelf life of more than 10 days, that included 0.208% germinated wheat powder, 0.037% guar, and 0.055% kappa carrageenan with cumin extract and acid propionic was selected.Conclusion: By using the industrial production line, proper packaging, and formulation of raw materials for Lavash bread, which is known as the most widely used bread in Iran, a positive step can be taken to reduce the amount of waste in this bread and improve its quality. Manuscript profile -
Open Access Article
385 - The Effect of Postharvest Treatments on the Quality of Early Urbana Y Variety Tomato
Mohsen Vazife Dost Seyed Ebrahim Hosseini Saed Bakhtiyari Ahmad Jafar NejadIntroduction: Some of the post-harvest agricultural crops due to the improper maintenance of products, as well as damages caused by the pests might lose their quality. Therefore, the use of chemical compounds to increase the shelf life of fruits and vegetables might be MoreIntroduction: Some of the post-harvest agricultural crops due to the improper maintenance of products, as well as damages caused by the pests might lose their quality. Therefore, the use of chemical compounds to increase the shelf life of fruits and vegetables might be inevitable. The aim of this research is to evaluate the effect of ozone, acetic acid and menthol on the shelf life and keeping quality of early Urbana Y tomato after harvesting. Materials and Methods: Tomato (Early Urbana Y variety) were subjected to different treatments such as ozonated water (0.2 ppm), acetic acid (0 and 4% V/V), menthol (0, 250 and 500 ppm) and combination solutions. Necessary experiments concerned with weight wasted, brix, sugar content, acidity, ascorbic acid content and microbial tests were carried out on the samples and the control. After 15 days of preservation in the environmental temperature, experiments were repeated and the influence of the treatments on the samples were determined and compared to the control. Results: The results indicated that the treatment caused the reducing sugar, waste and the microbial counts to be less than control after the keeping period, while the titratable acidity and ascorbic acid content in tomatoes were preserved better. Conclusion: Treatments affected the quality of tomatoes and the combined treatment; ozone, acetic acid and methanol at 500 ppm exhibited better effect. Manuscript profile -
Open Access Article
386 - Measurement of Central Temperature and Color Changes of Onion Slices During Frying Process
F. SalehiIntroduction: Frying is applied as one of the oldest methods of food preparation both in domestic and industrial scale. Color development during the frying process is a surface phenomenon that depends on the processing temperature and time. The aim of this research is t MoreIntroduction: Frying is applied as one of the oldest methods of food preparation both in domestic and industrial scale. Color development during the frying process is a surface phenomenon that depends on the processing temperature and time. The aim of this research is the measurement of central temperature, surface changes and color changes the behavior of onion slices during frying process as a mathematical model at various temperatures. Materials and Methods: Onion slices with 1 cm thickness and cylindrical form were fried at the temperature of 150, 175 and 200 ºC and its central temperature was recorded using K type thermocouple with 1 mm thickness by 5-second intervals. The surface temperature of the product was measured using a laser thermometer. Color parameters as brightness (L*), redness (a*), yellowness (b*) and color change intensity (∆E) were recorded during frying time and kinetic model was fitted on their changes versus time and models coefficients were reported. Results: The temperature of the oil had a negative effect on the brightness of the fried onion and, with increasing process temperature, the brightness parameter decreased at the same time. The results of this experiment showed that most of the color changes occur in the early stages of the process. Higher temperatures increased the yellowness and redness of the onion surface from 14.24 to 29.31 and 5.73 to 17.86, respectively. Fried samples at a temperature of 200°C reduced the size about 40.48 %. The central temperature became closer to the water boiling point at a temperature of 200°C and after a brief period at this temperature, the temperature of the center increased again with full water exhaustion. Conclusion: The kinetics of the surface color parameters changes and color change intensity (∆E) of the onion followed the incremental exponential function and power function, respectively. Manuscript profile -
Open Access Article
387 - Functional Properties of Iranian Legume Flour
Yazdan Khosravi Javad Keramat Ebrahim Hosseini Ali Akbar Keshavarz Hedayati Elham MahmodiIntroduction: Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources.Materials and Methods: In this study we evaluat MoreIntroduction: Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources.Materials and Methods: In this study we evaluated the chemical composition and functional properties (water and oil adsorption capacity, emulsifying and foaming properties) of Iranian legumes flours (red kidney bean, pea, mung, broad bean). Results: The results of proximate analysis indicated that flours obtained from legumes vary in composition. Chickpea flour with 33.4% protein content has the highest concentration of proteins among the flours examined. Water adsorption capacity ranged between 0.78 to 1.38 g/g, while oils adsorption capacity ranged between 0.79 to 0. 92 g/g. Emulsifying capacity of legumes were in the range of 16-26%.Conclusion: It was concluded that red kidney bean has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product. Manuscript profile -
Open Access Article
388 - The Synthesis of a New Biofilm Containing Nano-Starch‚ Nano-Cellulose and Garlic Extract, and Assessment of Its Antimicrobial Activity for Use in Food Packaging
F. Hashamdar Ravari S. A. Yasini ArdakaniIntroduction: Antimicrobial packaging is a new trend among various active packaging strategies with greater research focus in recent years. The concomitant use of nanoparticles and antimicrobial materials in food packaging is a new approach. Therefore, this study aimed MoreIntroduction: Antimicrobial packaging is a new trend among various active packaging strategies with greater research focus in recent years. The concomitant use of nanoparticles and antimicrobial materials in food packaging is a new approach. Therefore, this study aimed at making a biofilm based on nanocomposites containing starch and cellulose nanoparticles in addition to garlic extract, which combines degradability and antimicrobial activity. Materials and Methods: Garlic extract was extracted from fresh raw garlic and nanoparticles of cellulose and starch were synthesized biochemically. Scanning electron microscopy was used for characterization of the nanoparticles of cellulose and starch. By adding a mixture of three above materials to polyethylene polymer, a biofilm was prepared and its antimicrobial activity against two species of bacteria, yeast and mold was evaluated alone and in the presence of milk up to 6 weeks. Data were compared using student t-test. A P value of Results: The biofilm showed its greatest antimicrobial effects on E. coli (With an inhibition diameter of approximately 8.5 cm around the biofilm). Antimicrobial properties of biofilm in the presence of contaminated milk (As the packaging model of milk) were significantly higher in comparison to the control without any biofilm. Conclusion: It is possible to have a suitable antimicrobial biofilm by using nanoparticles of starch, cellulose and garlic extract. The findings of the current study suggest a new approach for food packaging industries toward the use of biodegradable active packagings which ultimately lead to quality improvement, food safety and decrease in the amount of waste. Manuscript profile -
Open Access Article
389 - Assesment of Fatty Acid Composition in Industrial Pasturized Cream in Southern Part of Iran
M. H. Naji F. Shahidi S. A. Mortazavi A. Kochaki H. SkandariIntroduction: Cream structure consists of various quantities of short chained fatty acids. Some of the fatty acids are branched and some are conjugated and some are nonconjugated with even or odd carbon numbers. A number of unusual fatty acids namely cyclohexyl fatty ac MoreIntroduction: Cream structure consists of various quantities of short chained fatty acids. Some of the fatty acids are branched and some are conjugated and some are nonconjugated with even or odd carbon numbers. A number of unusual fatty acids namely cyclohexyl fatty acids among others have been identified. Materials and Methods: In this research cream with 30% fat content was produced, pasteurized and packed from the milk delivered to three plants on southern part of Iran. Samples were collected every three hours after production and three and six days later and investigated regarding the fatty acid composition and profile using gas liquid chromatography. Results: The results indicated that the fatty acid composition of the samples differentiated from each other based on the diet and feed consumed. However differences were observed among some fatty acids namely palmitic, conjugated and tran acids. Conclusion: The fatty acid composition of creams indicated differences at p ≤ 0.05 level. This study showed that among the species, composition of fat and fatty acids are not constant and uniform. Manuscript profile -
Open Access Article
390 - Investigate the Antioxidant Properties of Orange Peel Essential Oil (Citrus sinesis) on the Stability of Soybean Oil During Storage Conditions
B. Dehghan R. Esmaeilzadeh Kenari Z. Raftani AmiriIntroduction: The aim of this study is to investigate the type and amount of phenolic compounds in orange peel essential oil as a source of natural antioxidant and its effect on the oxidative stability of soybean oil. Materials and Methods: The compounds in orange peel MoreIntroduction: The aim of this study is to investigate the type and amount of phenolic compounds in orange peel essential oil as a source of natural antioxidant and its effect on the oxidative stability of soybean oil. Materials and Methods: The compounds in orange peel essential oil were determined using GC / MS. The antioxidant activity was evaluated by the method of iron regeneration test and DPPHand then the essential oil in four different concentrations (2%, 5%, 10% and 20%) and the synthetic antioxidant TBHQ in the permissible range (0.01%) were added to soybean oil. Finally, the peroxide and thiobarbituric acid and conjugate diene values were determined. Results: D-Limonene was the predominant compound in orange peel essential oil. One gram of essential oil of orange peel contains 0.16 mg phenolic compounds based on dry galic acid. According to DPPH and regenerative power, orange peel essential oil showed antioxidant activity, although it was less active than TBHQ. Based on the oven test results as the concentration of essential oil is increased, higher antioxidant activity was observed. There was no significant difference between 5% and 10% concentrations based on the statistical tests, but with an increase in concentration up to 20%, the essential oil was acting as pro-oxidant (P <0.05). The result indicated that essential oil had the highest antioxidant activity at 5% concentration. Conclusion: The result indicated that the essential oil of orange peel had stabilising effect on soybean oil during thermal conditions as compared to control sample (P <0.05). Therefore, it might be employed as a natural antioxidant in foods, particularly those containing edible oils. Manuscript profile -
Open Access Article
391 - Synbiotic Mayonnaise Sauce Produced Via Incorporation of Encapsulated Probiotic Bacteria with Alginate and Resistant Starch
Nima Mohammadi Maryam Fahimdanesh Hamed Ahari Mohammad Ali Khosravi ZanjaniIntroduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for i MoreIntroduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products.Materials and Methods: In this study, Lactobacillus acidophilus ATCC 43121, Lactobacillus casei ATCC 39392 and Bifidobacterium bifidum ATCC 29521 were encapsulated by calcium alginate and resistant starch under the emulsion procedure. These were added to the mayonnaise sauce either as free cells or encapsulated form. The survival of probiotic was evaluated during storage after 30 days at 4 ºC. The morphologicalcharacteristics of capsules were indicated by optical microscope and scanning electron microscope.Results: The survival of encapsulated probiotic bacteria was higher than the free state in mayonnaise sauce. There were not detectable differences in the morphological characteristics of the capsules with resistant starch employing scanning electron microscope and optical microscopy. Sensory evaluation of mayonnaise sauce was improved by the addition of encapsulated probiotic bacteria.Conclusion: The microencapsulation significantly increased the survival of probiotic bacteria and synbiotic mayonnaise sauce with an acceptable quality characteristic might be introduced for the production. Manuscript profile -
Open Access Article
392 - Assimilation of Biosensor by Means of Microcontact Scheme Based on Molecularly Imprinted Polymer for Detection of Salmonella Typhi
S.A.A. Anvar V. Razavilar B. Akbari Adergani A. Motallebi Moghangoghi H. AhariIntroduction: The detection of the bacteria mass in food products using traditional methods is a long process that might take four to ten days. The advances in nano technology has made the design of selective and intelligent sensors possible that are capable of precisel MoreIntroduction: The detection of the bacteria mass in food products using traditional methods is a long process that might take four to ten days. The advances in nano technology has made the design of selective and intelligent sensors possible that are capable of precisely detecting the bacteria mass in a short time. Materials and Methods: In this research, the MIP (molecularly imprinted polymer) was utilized. First, in order to prepare the molecular imprints and produce the polymer, meta-acrylic acid (MAA) monomers were used. Then, covalence bonds between the MAA monomers created a white polymer and hydrogen bonds between the antibody and MAA were formed. By using fluorescence converter and its connection to the antibody of Salmonella Typhi bacteria, it is possible to detect the Salmonella Typhi anti-gene. The florescence disseminations after neighbouring were quantified by a spectrofluorometer. Results: The results indicated that, it is possible to detect the concentration of Salmonella Typhi bacteria with a minimum mass of 10 Mol in polluted waters. Moreover, the designed sensor was evaluated in terms of configuration specificity. Also, the Ecoli bacteria were inseminated in an aquatic environment containing Salmonella Typhi proving that there was no interference with the sensor function. Besides, sensor sensitivity was examined up to 60 days and showed that sensor performance could be verified up to 52 days and then starts to diminish. Conclusion: The applications of biosensors to detect microbial contaminations have been increased due to the shortening of detection time while retaining the required characteristics and sensitivity. Manuscript profile -
Open Access Article
393 - The Effect of Beta-Alanine Supplementation on Performance, Tmax and Blood Lactate of Elite Male Rowers
N. Heydari M. KashefIntroduction: Rowing is one of the oldest sports and its competition has been held every four years at the Olympic games and is considered as one of the greatest world championship. The aim of this study is to investigate the effect of acute beta-alanine supplementation MoreIntroduction: Rowing is one of the oldest sports and its competition has been held every four years at the Olympic games and is considered as one of the greatest world championship. The aim of this study is to investigate the effect of acute beta-alanine supplementation on the Tmax, record of 6 minutes on rowing ergo-meter and Vo2max and blood lactate responses in the Iranian national team members of rowing. Materials and Methods: 15 elite male rowers (age: 22.5 ± 4.9, Height: 186.8 ±8.3cm, weight: 80.3 ± 4.9 kg body fat: 8.8± 2.7 percent) voluntarily participated in this study. Rowers were in training camp and preparing for competetion. The subjects were randomly divided into two groups: placebo (control) and supplement groups (experimental). Subjects were supplemented every 4 hours, 3 hours and 2 hours with10 mg per kg of body weight with betaalanine or placebo (glucose) in a cross-over design before the 6-minute and Tmax test on rowing ergo-meter with free rhythm. Tests concerned with rowing ergometer and Tmax and blood lactate before and after 6 minutes test were carried out. Independent t-test and SPANOVA were used for statistical analyses. Results: The results did not show differences among the groups for all the variables (p>0.05), except, Tmax that increased significantly in beta-alanine group. This study showed that acute beta-alanine administration could increase Tmax significantly. Conclusion: According to the results, beta-alanine supplementation could improve rower’s record and postpone their fatigue and improve rower’s stamina to increase the time for exhaustion. Manuscript profile -
Open Access Article
394 - Measurment of Copper and Zinc in Kiwi Using Ultrasound Assisted Emulsification Microextraction
L. Hajiaghababaei Sh. Memari S. Suzangarzadeh S.A. AghiliIntroduction: Ultrasound assisted emulsification microextraction is one of the sample preparation techniques which have minimal exposure to organic solvent. In this study, the applicability of ultrasound assisted emulsification microextraction was explored as a simple a MoreIntroduction: Ultrasound assisted emulsification microextraction is one of the sample preparation techniques which have minimal exposure to organic solvent. In this study, the applicability of ultrasound assisted emulsification microextraction was explored as a simple and fast method for the preconcentration and determination of Cu2+ and Zn2+ ions. Materials and Methods: One aliquot of sample solution was poured in a screw cap glass tube with a conical bottom. Then, the chelating agent and extraction solvent were injected into the sample solution using a syringe in the ultrasonic bath. Disruption of the emulsion was carried out by centrifugation, and the sedimented organic phase was transferred directly to the graphite furnace atomic absorption spectrometry for determination of Cu2+ and Zn2+ ions. Results: 3-((6-methyl-5-oxo-3-thioxo-2,5-dihydro-1,2,4-triazin-4(3H)-yl)imino) indolin-2-one was introduced as a new and selective chelating agent. Parameters that affect the extraction efficiency, such as the kind and volume of the extraction solvent, volume of chelating agent, sample pH, extraction time are optimized. Chloroform as extraction solvent give the best results. Under the optimum conditions, the calibration curves were linear in the range of 0.05-1.5 μg L-1 ions. Relative standard deviations were 2.9 and 3.5 for five analysis of sample solution containing 0.1 mg L−1 Cu2+ and Zn2+, respectively. The detection limit of method was 0.043 for Cu2+ and 0.045 μg L-1 for Zn2+. The effect of presence of other ions was investigated. Conclusion: The results demonstrate a successful method for quantitative and selective determination of trace amount of Cu2+ and Zn2+ ions in water and food samples. Manuscript profile -
Open Access Article
395 - Investigation on the Effect of Green Tea Hydroalcoholic Extract on the Dough Rheological Properties and Staling of Barbari Bread
Gh. Ghanbari M. Seyedain Ardabili M. DiyanatIntroduction: Staling is one of the main causes of reduced bread shelf life. In this study, the effect of using green tea hydroalcoholic extract as a beneficial herbal compound on dough rheological properties and staling of barbari bread was investigated.Materials and M MoreIntroduction: Staling is one of the main causes of reduced bread shelf life. In this study, the effect of using green tea hydroalcoholic extract as a beneficial herbal compound on dough rheological properties and staling of barbari bread was investigated.Materials and Methods: In order to prepare the hydroalcoholic extract, first, green tea was extracted with 30% ethanol and then concentrated and powdered by spray dryer. The product was subjected to qualitative analysis and then was added at the 0, 0.5, 1.5, 2.5 and 3.5% concentrations (based on flour weight) in the formulation of consumable dough followed by performing the dough rheological properties and bread quality tests, staling, bread crumb hardness (by TPA device) and the samples thermal properties (by DSC device) were evaluated in one, three and five days after cooking. Results: The results of dough rheological tests showed that the green tea hydroalcoholic extract increased flour quality and improved the dough rheological properties and also, increased the moisture and total polyphenol contents in bread, at all concentrations. In all three time periods, 0.5 and 1.5% treatments had the highest soft tissue as compared to other treatments and the control samples. The results of thermal properties indicated that 1.5% treatment reduced the starch retrogradation in the short- term (one day after baking) and possibly long-term (more than five days after baking).Conclusion: In this study, green tea hydroalcoholic extract acts as an oxidizing improver and improved the dough rheological properties, and also, 0.5 and 1.5% treatments had the most effect on reduces the bread crumb hardness by delaying the staling of barbari bread. Manuscript profile -
Open Access Article
396 - Evaluation of Essential Oil Extracted from Different Varieties of Lemon (Citrus limon) Peel Employing Hydrodistillation
Mahsa Moayyedi Mohammad Taghi Golmakani Sara MovahhedIntroduction: Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the essential oil from citrus pe MoreIntroduction: Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages, cosmetics, and other household products. The aim of this research work is to isolate the essential oil from citrus peel and evaluate its characteristics.Materials and Methods: The essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was extracted by hydrodistillation (HD) method. The extraction yield, extraction time, chemical composition of the essential oil, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated.Results: The essential oil yields concerned with Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were not significant differences among the physical constants (refractive index, color, and specific gravity) of extracted essential oils from Lisbon and Eureka varieties. Significant differences concerned with energy consumption of both Lisbon and Eureka varieties (0.67 kWh) were not observed. Using GC/MS apparatus, chemical components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively).Conclusion: There were not significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties. Manuscript profile -
Open Access Article
397 - Using Nano-Encapsulated Grape Seed (Vitis vinifera) Extract for Improvement of Chemicals and Bacteria Indices and Increasing the Self-Life of Rainbow Trout (Oncorhynchus mykiss) Fillet
F. Mahmoudi Ardebili M. HedayatifardIntroduction: Natural preservatives that have been employed for many years are employed to keep the quality of foods characteriestics. In this investigation the application of natural preservatives in the form of Nano-Encapsulated grape seed extracts have been studied t MoreIntroduction: Natural preservatives that have been employed for many years are employed to keep the quality of foods characteriestics. In this investigation the application of natural preservatives in the form of Nano-Encapsulated grape seed extracts have been studied to increase the shelf life of rainbow trout fillets. Matherials and Methods: Rainbow trout fillets were prepared after be heading, gutting, deboning and washing and prepared with grape seed extract with two doses of 2 and 4% of free (normal) and Nano-encapsulated (NEn) forms separately, and refrigerated at 4°C for 15 days. Chemical and microbiological characteristics consisted of total volatiles nitrogen, peroxide value and Thiobarbituric acid, total mesophyll count (TC) and psychrophilic count (TPC) were evaluated. Results: The results showed that all treated samples which contain samples in both free and NEn forms had better quality; therfore the shelf life increased considerably (p<0.05). The results also showed that the effect of grape seed NEn on the TPC bacteria is the same as the free form while has different and independent effects on the TC community and some other indices such as TVB-N, PV and TBA (p<0.05). Conclusion: According to the results, it can be claimed that rainbow trout fillet might be preserved for 12 days by the application of grape seed extract when kept in the refrigerator. Manuscript profile -
Open Access Article
398 - The Effect of Ultrasonic Pretreatment on Antioxidant Activity and Phenolic Compounds of White and Brown Rice Extracted from Lenjan Sorkhe Cultivar
K. Pourmohammadi E. Abedi M. Khaleghan M.R. MahmoodiIntroduction: Brown rice cultivars has higher nutritional values than the white rice cultivars due to the total phenolic compounds. Ultrasonic pretreatment is an efficient method for the extraction of phenolic compounds due to time saving, high performance efficiency an MoreIntroduction: Brown rice cultivars has higher nutritional values than the white rice cultivars due to the total phenolic compounds. Ultrasonic pretreatment is an efficient method for the extraction of phenolic compounds due to time saving, high performance efficiency and also less solvent consumption. Materials and Methods: Total phenolic compounds and flavonoid contents were determined and antioxidant potential was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Bioactive compounds of white and brown rice were extracted under various solvents including (water, ethanol 100%, methanol 100%, ethanol 50%, methanol 50% and ethanol 50%-methanol 50%) and two extraction methods such as Soxhlet extractor and ultrasonic bath. The comparison of the test variables were performed by Duncan's test and three-way multivariate analysis of variance. Results: The results showed that the highest flavonoids content (162 mg gallic acid/ Kg sample), poly phenols (142.5 mg quercetin / kg sample) and radicals scavenging effect DPPH (%76.4) belonged to brown rice under ultrasonic method and ethanol:methanol (50:50) solvent extraction. The results exibited that all the main related factors such as methods of extraction, solvents and rice have significant effects on the amount of polyphenols, flavonoids and DPPH. Conclusion: Under the same extraction condition, total phenol and flavonoid contents of brown rice is higher than the white rice. Ultrasonic extraction could enhance the total phenol and flavonoids contents compared to the soxhlet extraction. Manuscript profile -
Open Access Article
399 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
H. Bagheri M. Mohebi A. KochekiIntroduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free of MoreIntroduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free ofprolamin.Materials and Methods: This paper examines the effect of two different hydrocolloids,Qodume shahri (QSG) and xanthan gums (XG) at the concentrations of 0, 0.5 and 1% (w/wflour basis) on the rheological properties of dough and sensory characteristics of breadproduced from gluten free sorghum flour. The crumb cell structure was also studied usingdigital image analysis technique.Results: The results showed that the hydrocolloids QSG and XG had positive effects on thebread quality and sensory acceptability of fresh gluten free bread. The results indicated thatthe addition of either of the two cited hydrocolloids could improve the quality of the doughand bread produced.Conclusion: According to the results it might be concluded that Qodume shahri gum actsquite similar to xanthan gum. The work also indicated that the bread produced by wheat flourhas slightly higher acceptability by consumer as compared to the gluten free bread producedbut the production of latter is quite possible. Manuscript profile -
Open Access Article
400 - The Effects of Sodium and Calcium Chloride Salts on the Characteristics of Basil Seed Gum
فخرالدین Salehi مهدی KashaniIntroduction: Hydrocolloids or gums are defined as macromolecules that could dissolve or disperse in water and give viscous solutions or gels. In this study, the effect of salts at different concentrations on the rheological properties of Basil seed gum solution was stu MoreIntroduction: Hydrocolloids or gums are defined as macromolecules that could dissolve or disperse in water and give viscous solutions or gels. In this study, the effect of salts at different concentrations on the rheological properties of Basil seed gum solution was studied. Materials and Methods: The effects of sodium and calcium chloride at concentrations of 0.1, 0.25, 0.5 and 1% on the rheological properties of Basil seed gum solution (0.2%) were investigated. Rheological properties of solutions were measured by a Brookfield rotational viscometer. Results: In all solutions, with increasing shear rate, the apparent viscosity decreased, indicating the pseudoplastic behavior of Basil seed gum. Interactions between gum and salts decreased the viscosity of solutions and the amount of viscosity change depends on the type of salt. Apparent viscosity is clearly decreased from 8.1 to 1.9 mPa.s with increasing sodium chloride concentration from 0.1 to 1 % (shear rate=61.2 s-1). Conclusion: Power law model well described the non-Newtonian behavior of Basil seed gum in the presence of salts. Fitting with this model showed that the consistency coefficient (k) and flow behavior index (n) were influenced by the type and the concentration of salts content. Addition of sodium and calcium chloride led to increases in flow behavior index and decreases in pseudoplastic properties of the solutions. Manuscript profile -
Open Access Article
401 - Assessment of Packaging Covers with 3% and 5% Nano Silver Based on Titanium Dioxide on the Fungal Growth of Bread
Hamed Mohammadi Seyyed Amir Ali Anvar Peyman Qajarbeygi Hamed Ahari Iraj ToomariIntroduction: A comparison has been made regarding the effect of conventional polyethylene packaging and nano silver based on titanium dioxide concerned with the fungal growth of bread consumed. This experimental study was conducted in order to increase the shelf life s MoreIntroduction: A comparison has been made regarding the effect of conventional polyethylene packaging and nano silver based on titanium dioxide concerned with the fungal growth of bread consumed. This experimental study was conducted in order to increase the shelf life storage of the bread produced. Materials and Methods: Twenty-four samples of 6 different types of bread loaf were randomly obtained from 12 bakeries in District 2 of Tehran. The samples were packaged with 3% and 5% nano coatings and also conventional polyethylene coatings as the control group. The bacterial examination of the samples were carried out twice on 1st, third, seventh, fourteenth and twenty eight days according to the national standards of Iran. Results: This study showed that the film type and storage period were the main factors that significantly influenced the fungal flora of bread (P = 0.000). With the presence of nano coatings fungal flora of bread decreased with an increase in the storage period. However this correlation was not similar in most of the breads examined and also the fungi types, therefore significant differences were observed (P = 0.000). Conclusion: According to the results of the present study and regarding the growth population with respect to the improvement in the safety, nano-silver particles which are based on titanium dioxide are preferred over the polyethylene packages. Therefore using such packages are highly recommended in bakery industry after the safety assessment of nano-composite. Manuscript profile -
Open Access Article
402 - The Effect of Apricot-Based Edible Coating on PhysicoChemical and Reduce Fat Uptake of Zucchini Cuttings during Frying
A. Abdollahi M. Vazifedoost Z. Didar R. Karazhian M. ArminIntroduction: Due to the consumer demand for use of low-fat products, many efforts have been made to reduce oil absorption in fried products. Gums are a group of hydrocolloids that are used to reduce the absorption of oil in fried foods.Materials and Methods: The effect MoreIntroduction: Due to the consumer demand for use of low-fat products, many efforts have been made to reduce oil absorption in fried products. Gums are a group of hydrocolloids that are used to reduce the absorption of oil in fried foods.Materials and Methods: The effect of apricot gum based edible coating at different concentrations ( 0 , 8, 10 and 12%) during deep fat frying of zucchini cuttings were evaluated as a solution to reduce oil absorption and improve the shelf life. Physico-chemical properties of fried zucchini such as moisture and oil contents, frying yield, weight loss, acidity, pH and soluble solid content, shrinkage rate, ripening index, chlorophyll content and firmness were determined.Results: The results showed that coating with apricot gum had a significant effect on moisture and oil contents and frying yield of zucchini cuttings (P˂0.05). Coating with apricot gum resulted in higher acidity and lower pH and soluble solid content (BX) in coated samples. The lowest ripening and highest firmness was also observed in the coated samples.Conclusion: This study suggests that by using edible coating based on apricot gum can be achieved in fried zucchini cuttings with less oil absorption and higher frying efficiency, which is more acceptable to the consumer in terms of physicochemical properties. The best results obtained using apricot gum coating at a concentration of 12%. Manuscript profile -
Open Access Article
403 - Evaluation of the Antioxidant Activity of Dorema Aucheri Extract in Soybean Oil
R. Mohammadi M. Fazel E. KhosraviIntroduction: Due to the recognized antioxidant activities of compounds present in herbs and spices, there has been considerable interests concerned with this subject and the biological systems. This research work has been carried out in order to investigate the antioxi MoreIntroduction: Due to the recognized antioxidant activities of compounds present in herbs and spices, there has been considerable interests concerned with this subject and the biological systems. This research work has been carried out in order to investigate the antioxidant activity of Dorema Aucheri plant and also the application of its ethanolic extract to refined bleached and deodorized soyabean oil to retard the rate of oxidation. Materials and Methods: The effects of water and 96% ethanol as solvents on extracting efficiencies of phenolic compounds and flavonoids of the sample were investigated. The antioxidant activities of the samples with different added concentrations of the extract using DPPH radical scavenging and Ferric-reducing power were determined and evaluated. Results: The results showed that the aqueous extract has the highest extraction rate as compared to the ethanolic extract, however the highest concentrations of phenolic compounds (21.73 ± 0.89 mg GAE/g) and flavonoid (14.99 ± 0.60 mg QE/g sample), and the lowest IC50 concerned with DPPH (2.05 mg extract/ mg DPPH) and the highest rate of Ferric reducing power (14.13 ± 0.06 mM Fe+2/mg) were related to the ethanolic extract. The results of oven test also indicated that the ethanolic extract at certain concentrations could control the rate of oxidation. Conclusion: The results of this investigation suggested that the Dorema Aucheri ethanolic extract might be employed as an antioxidant. Therefor one might introduce Dorema aucheri as a good source of natural antioxidant due to the presence of phenolic compounds. Manuscript profile -
Open Access Article
404 - Evaluation and Comparison of Some Chemical Properties of Sesame Seed and Flaxseed
SH. Momeni بابک Ghiassi TarziIntroduction: Sesame seed and flaxseed are rich sources of the essential fatty acids and dueto their unique nutritional characteristics valuable research works have been carried out onthese oil seeds. In this study, some of the chemical characteristic of sesame and flax MoreIntroduction: Sesame seed and flaxseed are rich sources of the essential fatty acids and dueto their unique nutritional characteristics valuable research works have been carried out onthese oil seeds. In this study, some of the chemical characteristic of sesame and flaxseed areevaluated and compared to each other.Materials and Methods: Sesame and flaxseed were purchased randomly from Grand Bazaarof Tehran. The fat, fiber, protein and ash contents were determined by standard methods ofevaluation. The cold press hexane extracted oil was subjected to series of tests consisting offatty acid composition, Peroxide, acids, totax and anisidine values. The induction period, theoil resistance to oxidation was also measured.Results: This study indicated that the amounts of protein, fiber, ash and acid value in theflaxseed were significantly higher (P<0.01) while the amount of oil content, totox andanisidine values and resistant to oxidation were significantly lower in the flaxseed ascompared to the sesame seed. In respect of peroxide index, there was no difference betweenthe examined samples. The fatty acid analysis showed that linoleic acid (W6) and linolenicacid (W-3), were the predominant fatty acids in sesame seed and flaxseed oils respectively.Conclusion: The results of this study indicated that sesame seed and flaxseed are rich sourcesof essential fatty acids, proteins, fiber, minerals and other nutrients. Thus, the extracted oilsmight be considered valuable oil resources and might be employed in food formulations. Manuscript profile -
Open Access Article
405 - Effect of Acute L-Arginine Supplementation on Cardiac and Muscle Cell Damage Indices after Exhaustive Exercise Training in Young Karate Players
S. Atashak S. MohammadzadehIntroduction: The aim of this study is to investigate the effect of short-term L-arginine supplementation on lactate dehydrogenase (LDH), creatine kinase (CK) and troponin T (Tnt) enzymes levels after exhaustive exercise in young karate players. Materials and Methods: MoreIntroduction: The aim of this study is to investigate the effect of short-term L-arginine supplementation on lactate dehydrogenase (LDH), creatine kinase (CK) and troponin T (Tnt) enzymes levels after exhaustive exercise in young karate players. Materials and Methods: In semi-experimental study, 18 young karate players randomly assigned in two supplement and placebo groups. Participants in supplement group consumed 3grams daily of L-arginine capsules for seven days, while the placebo group received the same amount of placebo. All subjects performed an exhaustive aerobic exercise after seven days supplementation. Venous blood samples were collected at four stages; 1: pre supplementation, 2: After the end of the supplementation period and pre exercise, 3: Immediately post exercise and 4: 24 hours after exercise. Data was analyzed by repeated measure ANOVA and Bonferroni post-hoc test at α ≤ 0.05. Results: The results of the study indicated that the increase of CK, was significantly higher (p<0/05) at the immediately and 24 hours after exercise in the placebo group as compared to the L-arginine group. However, the LDH and Tnt levels significantly increases in both placebo and supplement group at the immediately and 24 hours after exhaustive exercise (p<0/05). Conclusion: In general, it can be concluded that short-term L-arginine supplementation can ameliorate the muscle cell damage induced to exhaustive exercise by prevention of the CK increase in young athletes. Manuscript profile -
Open Access Article
406 - Fatty Acid and Sterol Composition of Oils Extracted from Pistachio, Walnut, Hazelnut and Almond Employing by Cold Press Method
Z. Piravivanak Sh. PoufalatoonIntroduction: Oils extracted from nuts by the cold press might be regarded as valuable oils due to their high yield, unique flavors characteristics. Due to the role of nuts in Iranian society regarding its high consumption, this preliminary study concerned with the fatt MoreIntroduction: Oils extracted from nuts by the cold press might be regarded as valuable oils due to their high yield, unique flavors characteristics. Due to the role of nuts in Iranian society regarding its high consumption, this preliminary study concerned with the fatty acid and sterol compositions of the oils extracted from the related nuts by cold press have been carried out. Materials and Methods: To define the chemical compositions of nut oils, four nuts consisting of pistachio, walnut, hazelnut and almond were collected from Kerman, Tuyserkan, Qazvin and Azarshahr areas respectively and the oils were extracted at 25°C using the cold press methods. Fatty acid and sterol compositions were determined using a gas chromatography equipped with a capillary column and Flame Ionisation Detector according to the defined methods of standard. Results: The results showed that oleic acid was predominant fatty acid in hazelnut (83.3%), almond (67.6%) and pistachio (63.3%) oils while the linoleic acid had the highest concentration in walnut oil (52.5%). The analysis of the sterol fractions of the nonsaponifiable matters of the extracted oils indicated that the apparent β-sitosterol was the predominant sterol and covered 85-91% of the total sterol fractions in all the oils examined. Conclusion: The results showed that the oils extracted from nuts have desirable quantities of oleic and linoleic acids. The results also indicated the absence of trans acids. Due to the presence of high concentrations of oleic acid in hazelnut, almond and pistachio, these oils have a good stability against oxidation chain reactions. Manuscript profile -
Open Access Article
407 - Factors Affecting Food Security of Rural Farming Households in Kohkiluyeh and Boyer-Ahmad Province of Iran
S. Y. Zera' at Kish Zh. KamaeiIntroduction: Household food security refers to the available and adequate food supplies for the households to make sure that the members are provided with the minimum requirements of food. According to the definition set by the United Nation in 1986, food availability, MoreIntroduction: Household food security refers to the available and adequate food supplies for the households to make sure that the members are provided with the minimum requirements of food. According to the definition set by the United Nation in 1986, food availability, food access, and feeding sustainability are the three principle elements. Materials and Methods: The present study has been undertaken regarding the importance of household food security as a contributing factor concerned with the adequate growth and evolution for all the household members, therefore members can provide their society with prosperity, productivity and average food security state. This research investigates the factors affecting food security of the rural farming households in Kohkiluyeh and Boyer-Ahmad Province of Iran. Random sampling method was used to build a sample of 223 respondents including 223 householders from rural areas. Required data was extracted from household, expenditure and income report released by the Statistical Center of Iran. Results: The data was analysed using descriptive statistics, food security indices, food security shortage/surplus gap and probit model. The obtained results via the so-called calorie consumption method indicated that, 46% of rural households enjoy food security. These households were found to exceed recommended calorie consumption by 43%. In fact the rural households without food security were found to under take the recommended calorie consumption by 69%. Conclusion: The householder income, the ratio of food expenditure to household expenditure and farm size positively contributed to the household food security, while householder gender, household size and householder education are negatively associated to the household food security. Manuscript profile -
Open Access Article
408 - Antioxidant Effects of Camel Milk in Rats Infected with Salmonella typhimurium
M. Fatemi F. Ghandehari M. AbasiIntroduction: Camel milk has high antioxidant activity because of vitamins, protein anddifferent enzymes and it can play an important role in the reduction of oxidative stress.Furthermore, camel’s milk has a stronger inhibitory effect against bacteria. In this res MoreIntroduction: Camel milk has high antioxidant activity because of vitamins, protein anddifferent enzymes and it can play an important role in the reduction of oxidative stress.Furthermore, camel’s milk has a stronger inhibitory effect against bacteria. In this researchsurvey the protective effect of camel milk against oxidative stress infection caused bySalmonella typhimurium in vivo conditions has been investigated. Salmonella infectionactivated phagocytic inflammatory cells by producing pro- inflammatory cytokines causes therelease of nitrogen and oxygen free radicals which it results in its cellular damage throughlike membranes lipids peroxidation and DNA and protein oxidative.Materials and Methods: Male Wistar rats (150±20g) divided into five groups (n=8). Group < br />A: contaminated with Salmonella typhimurium (ATCC14028). Group B: Contaminated withSalmonella typhimurium and treated by camel milk (33ml/kg). Group C: contaminated withSalmonella typhimurium (1.5×108) and treated by camel milk and antibiotic cefixime(400mg/kg). Group D: treatment with camel milk. Group E: Injection control. Aftercompletion of the course, animals became unconscious. The animals decreased and theirintestine, liver, and kidney were separated and the level of enzyme activity like SOD andCAT were checked in the tissues.Results: Statistical analysis showed that the level of activity of enzymes SOD and CATdecreased in the tissues of the infected group to Salmonella typhimurium, and by followingtreatment with camel milk and treatment with camel milk and antibiotics, this reductionincreased to a normal level.Conclusion: Camel milk plays a useful role as antioxidant nutritional supplement againstSalmonella typhimurium in rats. Manuscript profile -
Open Access Article
409 - Simultaneous Effect of Temperature and Hydrogen Peroxid on Degradation of Anthocyanins in Three Berberis Species Juices
M. Farhadi Chitgar M. Varidi F. Shahidi A. TorabiIntroduction: 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
410 - Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese
S. Rafei M. Azizkhani P. AreaeiIntroduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils MoreIntroduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils (EOs) atdifferent concentrations in full-fat white cheese at 4°C over a 60-day period.Materials and Methods: The components of the extracted essential oils were determined bygas chromatography equipped with mass spectroscopy. In order to evaluate the antioxidantactivity of EOs in cheese, peroxide and tiobarbituric acid values were measured as means toevaluate the extent of oxidation during 60 days of storage.Results: The main compounds present in cumin EO consisted of cumin aldehyde, α-terpinene-7-ol and γ-terpinene and the main compounds present in tarragon EO consisted ofestragol, β-cis-Ocimene and β-trans-ocimene. Two percent concentration of essential oils ofcumin and tarragon exhibited the best antioxidant activity during 60 days of storage. Therewere not significant differences between the peroxide and tiobarbituric acid values of thesamples treated with 1% and 2% of cumin EO on the 60th day of storage. Final peroxide andtiobarbituric acid values of the samples containing 2% cumin and tarragon EOs were 0.19meq O2/kg, 0.07 mg MDA/kg and 0.16 meq O2/kg, 0.03 mg MDA/kg, respectively.Significant differences were observed as compared to the control sample.Conclusion: It was concluded that tarragon EO was more effective than cumin EO in order toprotect the oil against oxidation and cumin EO at the concentration of 1%, obtained thehighest overall score concerning the organoleptic acceptance. Manuscript profile -
Open Access Article
411 - The Effects of Vacuum Cooling on Some Physico-chemical and Microbiological Properties of Shortened Cake
M. Malmir B. Ghiassi Tarzi G. H. Assadi H. Mirsaeed Ghazi B. DelkhoshIntroduction: In the bakery industry, it is required to cool the product as soon as possible after the product is taken out of the oven and prior to packaging in order to avoid vapour condensation inside the wrapping. The object of this study is the design of vacuum coo MoreIntroduction: In the bakery industry, it is required to cool the product as soon as possible after the product is taken out of the oven and prior to packaging in order to avoid vapour condensation inside the wrapping. The object of this study is the design of vacuum cooling system and to compare the effects of different cooling methods on some physico-chemical and microbiological properties of shortened cake. Materials and Methods: After baking the products were allowed to cool down by different methods namely still air cooling (24 ℃), forced air cooling (air velocity was 1.5 m/s) and vacuum cooling (40 mbar). The cooling process ended when the center temperature of the samples reached the temperature of 30 °C. Cooling time, mass loss, hardness, moisture content, water activity and sensory quality were investigated after cooling. Results: The results showed that the weight loss of 4.58% was obtained concerned with shortest cooling time of 94 seconds for vacuum cooling in comparison to air cooling and forced air cooling cakes (p<0.01). Crumb of vacuum cooling cakes was harder with lower moisture content, water activity and microbial spoilage (p<0.01). The results did not show significant differences in water activity and hardness of crumb between air cooling and forced air cooling cakes. Sensory evaluation indicated lower moisture content for vaccum cooling cakes as compared to other cooling methods, but there were not significant differences (p>0.05) between overall acceptability of the cake samples. Conclusion: Vacuum cooling has provided and demonstrated benefits, regarding the shortening of cooling time and minimization of microbial growth. It is expected that its application will become more competitive and widespread in the future. Manuscript profile -
Open Access Article
412 - The Effect of Refining Processes on the Physiochemical Characteristics of Olive Oils Extracted From Two Olive Cultivars (Bladi & Arbequina)
Masome Sadat Mir rezaee Rodaki Mohamad ali Sahari Babak ghiassi Tarzi Maryam Gharachorloo Mohsen BarzegarIntroduction: Olive oil is a valuable and popular oil among the oils consumed and the demand for its production and consumption is increasing continuously. Therefore, the purpose of this study is to evaluate the effect of refining operation on the physico-chemical chara MoreIntroduction: Olive oil is a valuable and popular oil among the oils consumed and the demand for its production and consumption is increasing continuously. Therefore, the purpose of this study is to evaluate the effect of refining operation on the physico-chemical characteristics of virgin and refined olive oils. Materials and Methods: Two olive cultivars (Bladi and Arbequina) were collected from Fadak Farm (Iran – Qom region). The oils were extracted, bleached and deodorised using two different conditions. The first batch was bleached and deodorized at 50 for 30 minutes and the second batch was bleached at 70 and deodorized at 135 for 45 minutes. Tests concerned with the determination of fatty acid composition, free fatty acid content, peroxide value, conjugated dienes and trienes, total poly phenols, colour and induction periods were carried out on the oils. Results: The results indicated that moisture, oil content of whole fruit, kernel and pulp were significantly different. Fatty acid compositions were not affected after the two treatment methods with the exception of Bladi variety that slight changes concerned with saturated and unsaturated acids occurred. The total polyphenols in Bladi and Arbequina varieties in the first treatment were 51.87% and 34.92% and in the second treatment were 68.67% and 92.67%, respectively. Conjugated dienes and trienes for each sample after the treatment decreased and increased respectively and the change after the second treatment was higher. Conclusion: The application of higher temperature for longer period affected both oils qualitatively. However the changes in acidity and peroxide values were similar. Manuscript profile -
Open Access Article
413 - Physicochemical Evaluation of Purslane Seed Oil
Neda Ahmadi Kamazani Maryam AmiriIntroduction: purslane (Portulaca oleracea) is a member of the portulacaceae .Purslane has been described as a power food of the future because of its high nutritive and antioxidant properties. Purslane is listed in the world health organization as one of the most used MoreIntroduction: purslane (Portulaca oleracea) is a member of the portulacaceae .Purslane has been described as a power food of the future because of its high nutritive and antioxidant properties. Purslane is listed in the world health organization as one of the most used medicinal plants and it has been given the term “ Global panacea “. This study is concerned with the evaluation of physicochemical characteristics of the oil extracted from purslane seeds.Materials and Methods: In this research work purslane seeds were subjected to oil extraction. The extracted oils were subjected to a series of physical and chemical tests consisting of fatty acid composition, iodine value, colour measurement, saponification value, nonsaponifiable matter contents, acid value, peroxide value, phospholipids contents, metal contents, sterols and tocopherol compositions and contents.Results: The extracted oils accounted for 13.4% of the total weight of the seeds. The fatty acid profile of the isolated oil indicated that linoleic and V– linolenic acids were the predominant fatty acids present. Examination of the isolated nonsaponifiable matter of the oil showed that V- tocopherol and X- sitosterol were the predominant tocopherol and sterol respectively.Conclusion: It was concluded that purslane seeds oil due to its high nutritive and antioxidant values might be regarded as a valuable oil for human consumption. Manuscript profile -
Open Access Article
414 - The Effect of Microencapsulation on Survival of lactobacillus acidophilus and on the Quality Characteristics of Apple Juice During Storage at Ambient Temperature
shohreh sheikh ghasemi shahin zomorodiIntroduction: Probiotic apple juice is one of the newest product in healthy drink trade. The aim of this study is to investigate the survival of Lactobacillus acidophilus (LAFTI-L10 DSL) in both free and microencapsulated forms and also the effect of microencapsulation MoreIntroduction: Probiotic apple juice is one of the newest product in healthy drink trade. The aim of this study is to investigate the survival of Lactobacillus acidophilus (LAFTI-L10 DSL) in both free and microencapsulated forms and also the effect of microencapsulation of the the physicochemical and sensory properties of apple juice during 60 days of storage at 25± 5°C.Materials and Methods: This study consisted of four treatments: Control, apple juice containing Lactobacillus acidophilus in free form and encapsulated form and apple juice where the pH was regulated by the addition of whey protein to 4.4 with Lactobacillus acidophilus.Results: The results showed that the number of probiotics in apple juice containing Lactobacillus acidophilus in free and encapsulated form were reduced by two and one log cycle respectively and in apple juice where the pH was adjusted to 4.4 by whey protein using Lactobacillus acidophilus was increased by 1.2 log cycle during storage. The treatment concerned with whey powder showed the lowest transparency and color, while the encapsulated treatments showed the highest transparency and color and the lowest turbidity.Sensory properties of the samples containing free and encapsulated probiotic did not have significant differences as compared to the control Conclusion: It was concluded that the encapsulation might be used in the production of probiotic apple juice using Lactobacillus acidophilus. Manuscript profile -
Open Access Article
415 - The Effect of 1 – methy Cyclopropene and Nano Particles of Potassium Permanganat on Qualitive Characteristics and Storage Life of Two Apple Cultivars
Bahram Pashazadeh Seyyed mahdi Seyedin Ardabili Hassan Hajnajari Farrokh Shavakhi Gholam hassan AsadiIntroduction: Apple is one of the most important horticultural crop that storage and post-harvest problems attract the growing interest of researchers and industry’s authorities. In this study, the effect of 1 - methyl cyclopropene (1-MCP) and ethylene nano-absorb MoreIntroduction: Apple is one of the most important horticultural crop that storage and post-harvest problems attract the growing interest of researchers and industry’s authorities. In this study, the effect of 1 - methyl cyclopropene (1-MCP) and ethylene nano-absorbent (potassium permanganat) as a new combination, effective and low cast treatment on the durability of apple and its storage was investigated.Materials and Methods: Two commercial apple cultivars, Wealthy and the native Dirras-e Mashhad, present in National Horticultural Research Station, kamalshahr-karaj were selected. The samples were harvested according to the starch index (2-2.5) and were pre-cooled for 24 hours and then treated with 1 ppm concentration of 1-methyl cyclopropene by spraying in an impenetrable atmosphere and maintained for 8 hours at room temperature and finally transferred into the cold room. Ethylene treatment was performed by placing the nano absorbent packets of 5 gr within the cardboard containers together with the non treated fruits as control. The samples were stored at 0.5 °C and 90% of relative humidity. Series of tests consisting of fruit weight, flesh firmness, ascorbic acid concentration, total soluble solids (TSS), titrable acidity (TA) and pH measurement were carried out on the sampls once a month in triplicate order. Sensory evaluations were carried out at the end of five months of storage period, comparing the treated samples of both cultivars with the control. The experiment was organized as completely randomized design and the collected data were analyzed by SAS software.Results: weight loss and flesh firmness in both experimental samples demonstrated less reduction as compared to the control the use of 1-MCP affected TSS, pH and TA significantly (p<0.05) and inhibited the rise pH and reduced also acidity TA during storage, while no significant effect (p>0/05) was noted by the use of nano-absorbent. The native 'Dirras-e Mashhad' showed higher pH value than 'Wealthy' under the combination of ENA and 1-MCP.Conclusion: The results showed that this technique can increase most characteristics of apples duringthe storage. Manuscript profile -
Open Access Article
416 - The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder
B. Ganji Vatan S.H. Hosseini GhaboosIntroduction: Pumpkin powder is used because of its high nutritional value, highly desirableflavor, sweetness and appropriate color to improve the quality of bakery products and alltypes of cakes. In this study, Balangu seed gum was used to improve the characteristics o MoreIntroduction: Pumpkin powder is used because of its high nutritional value, highly desirableflavor, sweetness and appropriate color to improve the quality of bakery products and alltypes of cakes. In this study, Balangu seed gum was used to improve the characteristics ofpumpkin cake.Materials and Methods: Firstly, the pumpkin cake batter containing different percentages ofBalangu seed gum (at four levels 0, 0.5, 1, and 1.5%) was prepared and their viscosity wasmeasured. The cakes were then cooked and the physicochemical properties including weight,ash, moisture, volume, density, crumb color, texture and sensory characteristics weremeasured.Results: Pumpkin cakes batter was a non-newtonian fluid and shear-dependent and timedependenttype. By increasing Balangu seed gum percentage in pumpkin cake formulation,the viscosity of batter increased (p<0.05). By increasing the Balangu seed gum from 0 to 1.5%, pumpkin cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.21Pa.s (p<0.05). The moisture content and volume of cakes were increased by increasing gumpercentage (p<0.05). The increases of Balangu gum increased the brightness of cakes due toincreasing volume, in addition yellow colour of the samples decreased (p<0.05).Conclusion: The increase in gum content, the firmness of the cakes was reduced, but theamount of springness, cohesiveness and resilience of the cakes increased significantly due tothe formation of prper and soft texture by gum in the cakes (p<0.05). The L*, a* and b*indexes for sample containing 1.5 % gum were 85.25, 3.491 and 50.25, respectively. Pumpkincake containing 1.5% Balangu seed gum had significantly more acceptability than othersamples (p<0.05). Manuscript profile -
Open Access Article
417 - Investigating the Effect of Various forms of Zinc on Pomegranate and Pomegranate Juice Characteristics
P. Shahi V. Abdossi E. PoornamdariIntroduction: Pomegranate tree has been originated in east Asia and Iran. The consumption of pomegranate is curative and prevents many sicknesses, therefore pomegranate has a special place in human diet. Materials and Methods: In this investigation, the effect of folia MoreIntroduction: Pomegranate tree has been originated in east Asia and Iran. The consumption of pomegranate is curative and prevents many sicknesses, therefore pomegranate has a special place in human diet. Materials and Methods: In this investigation, the effect of foliar spray application of different forms of Zinc in different concentrations on some characteristics of pomegranate fruit, has been studied. The application of spray was carried out during May and July of 2016. This study was at based on a randomized complete block design with seven treatments and three replications. Zinc sulphate fertilizer and nano-Zn chelate fertilizer were applied in 500, 1000 and 1500 mgl-1 concentrations. Results: The application of 500 mgl-1 nano-Zn chelate significantly increased fruits grains weight and fresh weight of 100 grains. 1500 mgl-1 ZnSO4 increased the pH, total acidity and ascorbic acid contents of the juice but 500 mgl-1 nano-Zn chelate had a toxic effect on all of the factors and decreased them. 1000 mgl-1 ZnSO4 significantly increased anthocyanin and EC of the juice, although 1500 mgl-1 nano-Zn chelate decreased anthocyanin and 500 mgl-1 nano-Zn chelate decreased EC.TSS and TSS/TA was increased by 500 mgl-1 ZnSO4 whereas 1500 mgl-1 nano-Zn chelate decreased both of them. Conclusion: Although different concentrations of ZnSO4 fertilizer improve the chemical characteristics of pomegranate fruit, but totally the best foliar spray application is at 500 mgl-1 nano-Zn chelate. Manuscript profile -
Open Access Article
418 - Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat
A.A. Sari S.S. Mirmoeini A. Daraei GarmakhaniIntroduction: Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated. Materials and Methods: In this study, pieces o MoreIntroduction: Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated. Materials and Methods: In this study, pieces of chicken breast were coated in different concentrations of wheat flour (0, 3, 5%) in two groups of coating containing 0 and 1% NaCl. All the treatments were fried at 170 ºC±3 for 5 minutes. The quality and characteristics of all treatments were investigated. Results: The results showed that the moisture contents of the samples were maintained by increasing concentrations of flour and consequently the amount of oil uptake of the samples were decreased. The sensory evaluation results indicated that flour coating improved the texture of the samples (p<0.05) but the appearance and color scored less and the flour did not have a significant effect on the taste (p>0.05). The evaluation of color indices showed that the brightness of the coated fried samples was less than the control treatment. Therefore fried treatments containing 1% NaCl had lower L index as compared to the control group and coated treatments with 5% wheat flour had the highest L index. In all the fried treatments, a index did not differ significantly, but b index increased considerably. Conclusion: This study showed that the application of wheat flour lead to produce low fat fried foods without adverse effect on the sensory attributes of the final product. Manuscript profile -
Open Access Article
419 - Extraction of Phenolic Compounds and Tocopherols from Ferula Persica and Evaluating the Effect of the Extract on the Stability of Sunflower Seed Oil as an Alternative to the Synthetic Antioxidant
B. Mehdinia Lichaei R. Esmaeilzadeh Kenari Gh. DinpanahIntroduction: The addition of antioxidants is one of the ways to protect the oil from oxidation. The aim of this research is to obtain ferula persica plant extract using supercritical fluid method and measure the phenolic compounds and tocopherols and also to evaluate t MoreIntroduction: The addition of antioxidants is one of the ways to protect the oil from oxidation. The aim of this research is to obtain ferula persica plant extract using supercritical fluid method and measure the phenolic compounds and tocopherols and also to evaluate the effect on the oxidative stability of sunflower seed oil during storage. Materials and Methods: Using supercritical fluids (SCF), the ethanolic extracts at different concentrations (100, 1500, 2000 and 2500 ppm) were prepared. Total amount of phenolic compounds and tocopherols in the extracts were determined by the Folin–Ciocalteu and spectrophotometry procedures, respectively. The antioxidant activity was evaluated and the concentration of 2500 ppm showed the highest antioxidant activity, therefore, this concentration was selected and added to sunflower seed oil. The oil was kept at room temperature for 60 days and peroxide value, carbonyl number, oxidative stability index, total polar compounds and acid value were measured every 15 day and compared with the synthetic antioxidant (TBHQ 100 ppm). Results: The concentrations of phenolic compounds and tocopherols in the SCF extract were determined and found to be 1495.81 mg as gallic acid and 58.6 mg alpha-tocopherol per 100 gram of extract. Conclusion: Ferula persica extract at the concentration of 2500 ppm due to the presence of both phenolic compounds and tocopherols exhibited antioxidant acivity in sunflower seed oil and have the ability similar to TBHQ that results in increased oxidative stability of the substrate, therefore, Ferula persica that is a natural product might be considered as a potent antioxidant to improve the stability of oils and fats. Manuscript profile -
Open Access Article
420 - The Effect of Persian Gum, Whey Protein Concentrate, Temperature and Frying Time on Fried Turkey Meat Characteristics
B. Karimian Sichani M. FazelIntroduction: Coating with proteins and gums is a way to reduce the amount of oil absorbed in fried foods. The aim of this study was to evaluate the effect of temperature and time of frying and different concentrations of Persian gum and whey protein concentrate on phys MoreIntroduction: Coating with proteins and gums is a way to reduce the amount of oil absorbed in fried foods. The aim of this study was to evaluate the effect of temperature and time of frying and different concentrations of Persian gum and whey protein concentrate on physicochemical properties of fried turkey meat.Materials and Methods: Physicochemical properties of turkey meat coated with different concentrations of Persian gum (1 and 2%) and whey protein concentrate (5 and 10%) after frying for 5, 7 and 9 minutes at the temperature of 140 and 160 °C were investigated in 3 replicates according to the national standards.Results: Increasing the frying temperature increased weight loss, fat, firmness, a* index and decreased moisture content and L* and b* indices (p<0.05). By increasing the concentration of Persian gum were increased the weight loss and was decreased the moisture content and firmness of the sample (p<0.05). Increasing the concentration of Persian gum did not have significant effect on the fat content and color parameters of the sample. Increasing whey protein concentrate decreased weight loss and fat in the sample and increased a* and b* indices (p<0.05) but did not have significant effect on moisture content, firmness and L* index.Conclusion: Coating with Persian gums and whey proteins has a significant effect on the physicochemical properties of the fried products. Manuscript profile -
Open Access Article
421 - A Study Concerned with the Factors Affecting the Fungal Growth and Aflatoxin Production During Storage of Pistachio in Kerman Province
محمد Moradi حسین Hokm Abadi S. R FaniIntroduction: Aflatoxin contamination might occur due to the improper storage conditions ofharvested pistachios. Different environmental factors affect the fungal growth and mycotoxinproduction as the harmful secondary metabolites. Improved storage conditions can beeffe MoreIntroduction: Aflatoxin contamination might occur due to the improper storage conditions ofharvested pistachios. Different environmental factors affect the fungal growth and mycotoxinproduction as the harmful secondary metabolites. Improved storage conditions can beeffective to prevent the contamination of pistachios.Materials and Methods: Environmental factors consisting of kernel moisture content,relative humidity, temperature, water activity and fungi and pests might affect thecontamination of pistachio. These were studied in 47 stores and warehouses in the cities ofKerman, Sirjan, Zarand and Rafsanjan regions at three month intervals for the storage periodof 12 months.Results: The levels of water activity and kernel moisture content in this study ranged from0.12 to 0.46 and 3.1 to 5.3 (%), respectively. In most stores, the average of relative humidityranged from 24 to 26 % with minimum and maximum values of 13.7 and 36.5 respectivelyand average temperature of 23.3 to 26.1 ZC. On the other hand, observed low levels of kernelmoisture content and water activity remained at a constant level for most sampling times.These results indicated that equilibrium moisture content was not in favor of Aspergillusflavus growth and aflatoxin production. The observation also showed that the frequency ofstorage pest contamination was less than 1% and Aspergillus contamination varied fromundetectable to 1 %.Conclusion: The stores or warehouses conditions concerned with pistachio in Kermanprovince are not in situations to create and promote fungal growth and aflatoxin production. Manuscript profile -
Open Access Article
422 - The Effect of Persian Gum Coating Containing Green Mint Extract and Ultraviolet Ray on the Duration of Fresh Pistachio (Pistacia Vera)
M. Moezi M. FazelIntroduction: Pistachio is one of the most popular nuts of the world due to its taste and nutritional value. The storage conditions of pistachios play an essential role in preserving the quality and organoleptic characteristics of the product, while unsatisfactory stora MoreIntroduction: Pistachio is one of the most popular nuts of the world due to its taste and nutritional value. The storage conditions of pistachios play an essential role in preserving the quality and organoleptic characteristics of the product, while unsatisfactory storage conditions, create undesirable reactions and provide poor products quality. Materials and Methods: This study was carried out to evaluate the effect of various ultraviolet rays (4, 8,12 Kj/m2), Persian gum (7% w/v), and mint extract(1.5% v/v) on oxidative reactions and microbial characteristics of pistachio kernels of Kaleghuchchi cultivar. After applying the treatments, pistachios were packed in polyethylene bags and kept at refrigerated temperature (4 ± 1 ℃) for two months. In the first, third, fifth and eighth weeks, phenolic compounds, acidity, peroxide value, thiobarbituric acid number and lossing weight were measured. On the first and last days of storage, the total microbial load and yeast mold were evaluated. Inorder to evaluate the effect of gum and extract of mint on the sensory properties on the last day, five-point gradient Hedonic test was carried out. Statistical analysis was performed using SPSS20 software in a completely randomized design with three replications in LSD test. Results: The result showed that by increasing the intensity of radiation, the microbial load decreased (p <0/05), because the radiation by the nucleoide acid causes the breakdown of the primidine nucleotides, but it increases the acidity, peroxide, and thiobarbituric acid because the radiation causes degradation due to its photocatalytic activity. Phenolic compounds andantioxidant activity is reduced. In the coating samples, especially gum and mint extract coating, the levels of microbial, acidity, peroxide, and tiobarbituric acid were reduced (p <0.05) due to the presence of antioxidant capacity. the sensory evaluation results indicated that there was no significant difference in terms of smell, tast and overall acceptancebetween thesamples. Conclusion: Using Persian gum coating with mint extract, the increases antimicrobial power and also reduces the negative effect of UV on fat oxidation. Manuscript profile -
Open Access Article
423 - Reduction of Bacillus Cereus Growth in Oat Tempeh with Co- Fermentation of Different Lactic Acid Bacteria and Rhizopus oligosporus
زهره DidarIntroduction: Tempeh is a traditional soy product originally from Asia. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue Materials and Methods: Oat tempeh is produced with Rhizopus oligosporus PTCC 52 MoreIntroduction: Tempeh is a traditional soy product originally from Asia. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue Materials and Methods: Oat tempeh is produced with Rhizopus oligosporus PTCC 5287 with approximately 104 CFU/g. Biological acidification is carried out with inoculation of three starters containing streptococcus,Lactobacillus ,lactococcus and chemical acidification is provided by the addition of 5ml/100g vinegar. Bacillus cereus is inoculated with approximately 105 CFU/g. Results: The Results showed that co- fermentation of lactic acid bacteria and Rhizopus oligosporus caused a decrease in mold growth (p<1%). The highest effect is from the tempeh that was produced with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris and the one that was acidified with vinegar. The highest ergostrol and hyphal length is related to the non- acidified tempeh. Conclusion: Biological and chemical acidification caused decreases in Bacillus cereus growth. The highest decrease was observed in tempeh that was made with lactococcus lactis sub sp lactis, lactococcus lactis subsp cremoris. In all the cases tempeh with good quality was produced. Manuscript profile -
Open Access Article
424 - The Effects of 1-Methyl Cyclopropene on the Physicochemical Properties of Tomato (Rapsona Cultivar)
سمیه سادات Mehrzad علی Mohamadi SaniIntroduction: Tomato is an important economical vegetable crop in Iran. Approximately30% of the crop is lost during the harvest to consumption chain. The high generation ofethylene production in tomato is the main reason. In this study we investigate and evaluate theeff MoreIntroduction: Tomato is an important economical vegetable crop in Iran. Approximately30% of the crop is lost during the harvest to consumption chain. The high generation ofethylene production in tomato is the main reason. In this study we investigate and evaluate theeffect of different concentrations of MCP on the physicochemical properties of this popularvegetable product.Materials and Methods: The Respona cultivator was selected from a farm in the city ofAsadabad. Tomatoes were collected at the point of colour change. Tomatoes were treated with1-MCP at different concentrations (0.35, 0.70, 1.00 and 1.35 ) for the period of 12 and 24hours and during storage for 4 weeks at 12± 2 with relative humidity of 85-90% wereexamined for total soluble solid, total acidity, colour and ethylene concentration. Thisexamination was carried out in a completely randomized design in triplicate order. Thestatistical analyses were carried out using SPSS software.Results: The results indicated that 1-MCP had significant effect (p<0.05) on the total solublesolid percent, acidity, colour and ethylene concentration. 1-MCP solution at concentrations of1.0 and 1.351l/l had the highest effect in the prevention of increased Brix of tomatoes.Ethylene concentration was decreased for all the samples as compared to the control andreductions were proportional to the increased concentrations of 1-MCP. 1-MCP also causeddecreases in the acidity and colour.Conclusion: The results showed the significant effect of MCP (p<0.05) on the soluble solids,acidity, color and accumulation of ethylene concentration. Manuscript profile -
Open Access Article
425 - Investigation of the Physicochemical and Sensory Characteristics of Low-Fat Yogurt Containing Long-Chain Inulin and Carboxymethyl Cellulose
M. Karim B. Naderi M. Mirzaei N. SanjabiIntroduction: In preparation of set yogurt, the aim is not only to provide a product with optimal spoonability, but also to obtain an attractive appearance, softness and texture free of coarse particles with least synersis. In this study the effect of long-chain inulin MoreIntroduction: In preparation of set yogurt, the aim is not only to provide a product with optimal spoonability, but also to obtain an attractive appearance, softness and texture free of coarse particles with least synersis. In this study the effect of long-chain inulin (Since the long-chain inulin has nutritional properties) and carboxymethyl cellulose on the physicochemical and sensory characteristics of low fat yogurt during 15 days have been investigated in order to determine the most appropriate treatment for future studies. Materials and Methods: In this study, the experiment was designed with the use of two independent variables of long-chain inulin (DP≥22) and carboxymethyl cellulose in the form of 5 treatments of yogurt. Tests concerned with pH, acidity, synersis, water holding capacity, viscosity and colorimetric were carried out 24 hours, 5 and 7 days after the preparation of the samples. Results: The results showed that there were no significant differences concerning acidity, pH, L* and a* between control and other treatments containing carboxymethyl cellulose and inulin but synersis decreased, water holding capacity and viscosity increased and sensory properties (except odor) improved. Conclusion: According to the results, sample containing 0.75% inulin and 0.25% carboxymethyl cellulose and sample containing 0.5% inulin and 0.5% carboxymethyl cellulose were introduced as the chosen prebiotic and functional yoghurt samples with superior physicochemical and sensory characteristics. Manuscript profile -
Open Access Article
426 - Isolation of Shahmirzadi Husk Walnut Extract Using Microwave Assisted Extraction (MAE) and Evaluation of its Antioxidant Activity
S. Rezai Erami S.M. Jafari M. Khamiri H. BayatIntroduction: Doubts about the safety and health hazard concerned with the use of synthetic antioxidants have led to a growing demand for the application of natural antioxidants. Materials and Methods: In this study the antioxidant activities of water and alcoholic ext MoreIntroduction: Doubts about the safety and health hazard concerned with the use of synthetic antioxidants have led to a growing demand for the application of natural antioxidants. Materials and Methods: In this study the antioxidant activities of water and alcoholic extracts of shahmirzadi variety of green husk of walnut based on reducing power, total antioxidant activity and DPPH scavenging activity were evaluated. The effects of extracts on inhibition of oxidation chain reactions of soyabean oil was examined by measuring peroxide and thiobarbitoric acid values as means to evaluate the antioxidant activities. Phenolic compounds were extracted with methanol (80%), ethanol (50%) and water and the total phenolic content was measured by Folin-Ciocalteu method. Results: The results showed that the highest total phenolic compounds were present in the methanolic extract using microwave. The results also indicated that the extracts were able to retard the oxidation and the antioxidant activity was concentration dependent and the sample with the concentration of 1000ppm extract inhibited the oxidation of soyabean oil. Conclusion: Walnut husk might be regarded as a potential source of natural antioxidants but further investigation might be recommended for its possible application in food and related industries. Manuscript profile -
Open Access Article
427 - Antimicrobial Effects of Cold Plasma on the Pathogenic Bacterium Salmonella enteritidis Existed on the Egg Shell
P. Bohlouli R. Jalalirad D. DorranianIntroduction: Cold plasma or non-thermal plasma technology is one of the methods of foodprocessing that is used to inactivate pathogen microorganisms and improve food safety. Coldplasma can affect the inactivation of a wide range of microorganisms, without harming theho MoreIntroduction: Cold plasma or non-thermal plasma technology is one of the methods of foodprocessing that is used to inactivate pathogen microorganisms and improve food safety. Coldplasma can affect the inactivation of a wide range of microorganisms, without harming thehost and healthy tissues.The aim of this study was to evaluate the effect of cold plasma directly on reducing thenumbers of Salmonella enteritidis on egg shell and also to determine the effect of plasmaexposure time and the composition of the injected gas.Materials and Methods: In this study, the effect of cold atmospheric plasma radiation ofargon and argon containing 5% oxygen gas, at the rate of 3 liters / min, and at three differenttimes on inactivation of Salmonella enteritidis was investigated.Results: The effect of argon gas radiation for 1, 3 and 6 minutes on the reduction ofsalmonella enteritidis numbers being 4.490, 3.948, 0 cfu /ml respectively, was significant at1% probability level. Also, the radiation effect of argon containing 5% oxygen at 1, 3 and 6minutes,on reduction of Salmonella enteritidis numbers was 4.559, 4.226 and 0 cfu /ml,respectively. Both groups of the treatments caused a significant decreasing trend at thestatistical level of 1% as compared to the control sample.Conclusion: The obtained data indicated that the effects of the gas type, as well as theirradiation time and their interaction on the tested bacterium were statistically significant atp>0/01 as compared to the control. Manuscript profile -
Open Access Article
428 - The Effect of Persian and Almond Gums as Fat Replacers on Textural and Microstructure Characteristics of LowFat Ultrafiltrated Cheese
H. Rostamabadi H. Jooyandeh M. HojjatiIntroduction: Nowadays, the growing demands for low fat foods consumption has resulted in more intensive researches on the preparation of these foods that resemble the original products. The aim of the present study is to optimize the formulation of the ultrafiltrated l MoreIntroduction: Nowadays, the growing demands for low fat foods consumption has resulted in more intensive researches on the preparation of these foods that resemble the original products. The aim of the present study is to optimize the formulation of the ultrafiltrated lowfat Iranian white cheese using fat replacers. Materials and Methods: The experiments were planned on the basis of 3-level-3-factor boxBehnken design throughout Response Surface Methodology. The fat content (3-10%), Persian gum (0-0.2%) and almond gum (0-0.2%) were considered as independent variables and texture characteristics of the cheese samples were regarded as responses. Results: The results indicated that as the amounts of fat (p<0.01) and Persian gum (p<0.05) in the low-fat cheeses increased, softer cheeses were produced and hardness, cohesiveness, springiness, gumminess and chewiness decreased where as adhesiveness increased significantly (p<0.05). Although the addition of almond gum had similar effects on the mentioned textural parameters but these were not considerable. Microstructure analysis of the cheese samples using scanning electron microscope (SEM) showed that full-fat control and optimized samples had a much more open network structure and consequently were weaker than low-fat control cheese. Conclusion: Response surface optimization showed that desired rheological and textural properties for low-fat Iranian UF-Feta cheese were obtainable using 10% fat, 0.2 Persian gum and 0.14% almond gum. Based on the optimization results, it was revealed that textural defect related to fat reduction might be improved by using local gums, such as Persian and almond gums, in cheese formulation. Manuscript profile -
Open Access Article
429 - The Effect of Salicylic Acid and Gum Arabic on Some Qualitative and Quantitative Characteristics of Ziziphus mauritiana Lam During Storage
S. Zarbakhsh S. RastegarIntroduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). MoreIntroduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). Materials and Methods: The fruits were washed and then immersed in different concentrations of salicylic acid (1mM, 2mM and 4mM) and gum arabic (5 and 10%) along with a blank for fifteen minutes. The fruits were then packed and kept in the refrigerator at 4°C. The fruits were removed from the refrigerator every seven days for a period of thirty days and different characteristics such as weight loss, hardness, color, acidity and ascorbic acid content were evaluated. The factorial experiment in a completely randomized design with three replications was conducted. Results: The total acidity in all the treatments except salicylic acid (2 mM) and gum arabic (10%) were higher than the control samples (p<0.05). Gum arabic (10%) showed the highest stiffness however not statistically significant. Salicylic acid maintained the appearance of the fruits at all the concentrations. Salicylic acid at 4 mM had the best activity, while at the concentration of 2 mM the conversion of green to yellow (the Hue) was the least. The treatment with 10% gum arabic was the best treatment concerned with the weight loss. Conclusion: The results indicated that salicylic acid has preserved the appearance, brightness and gum arabic (10%) was more effective for hardness and affected the weight loss. Manuscript profile -
Open Access Article
430 - Modelling Kinetics of Thermal Colour Degradation in Production of Beetroot Juice Concentrate by Various Heating Methods
A. Ghorbani Hasan Saraei S. A. Shahidi M. Mohebbi R. MoaziyanIntroduction: Preservation of natural colour, as a quality attribute and characteristic ofbeetroot concentrate might be considered as a possibility if the knowledge of kinetic of colorchange is studied thoroughly.Materials and Methods: Three different heating/evaporatio MoreIntroduction: Preservation of natural colour, as a quality attribute and characteristic ofbeetroot concentrate might be considered as a possibility if the knowledge of kinetic of colorchange is studied thoroughly.Materials and Methods: Three different heating/evaporation processes were employed forthe production of beetroot juice concentrate. The juice was concentrated to a final 40 °Brixfrom an initial °Brix of 10 by microwave heating, rotary vacuum evaporator and evaporatingat atmospheric pressure.Results: The concentration of the final juice at 40 °Brix was achieved in 40, 43 and 70minutes by using microwave, rotary vacuum and atmospheric heating processes, respectively.The changes in colour during the concentration processes were investigated. Total colourdifferences (KE) and L, a and b parameters were used to estimate the extent of colour changesby using Hunter Lab equipment. All colour parameters were decreased with time. The zeroorder,first-order and a combined kinetics model were applied to the changes in colourparameters.Conclusion: The results indicated that the variation in TCD followed both first-order andcombined kinetics models, and parameters L, a and b followed only the combined model.This model implied that the colour formation and pigment destruction occurred duringconcentration processes of beetroot juice. Manuscript profile -
Open Access Article
431 - Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara
M. Keshavarzipour H. Abbasi M. FazelIntroduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten- MoreIntroduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten-free sponge cake based on okara (side product of soybean milk), as an appropriate protein and fiber based material and maize starch and improvement of its properties by using suitable additives. Materials and Methods: In the present study, the effects of guar and xanthan (%0-3) and sodium stearoyl lactylate (%0-1) on gluten-free cake properties based on okara and maize starch have been studied. The effects of independent variables on texture, color, density and porosity of the samples were modeled using response surface methodology. Results: By increasing the emulsifier, hardness, apparent modulus and chewiness decreased while springiness of the samples increased. The addition of more hydrocolloids had a reverse effect and led to increases in density and crust chrome. Finally the optimum concentration levels of variables were 1.2% xanthan and 1% sodium stearoyl lactylate in order to obtain the best qualitative properties. Conclusion: The application of appropriate additives at optimum levels is effective to improve the qualitative properties of prepared cake based on maize starch and okara. Due to the existence of high protein and fiber in okara, optimized sample had more nutritional value and less retrogradiation rate during storage than the control. This feature was related to the humidity retention of materials and the effects on reducing starch retrogradiation. Textural cohesiveness of optimum sample was maintained during storage. Manuscript profile -
Open Access Article
432 - Evaluation of Heavy Metals, Aflatoxins and Microbial Contamination in Sayer Date
Rouhollah Shiralipour Maryam Alborzi Elnaz FathizadehIntroduction: According to the nutritional investigations, date fruit (Phoenix dactylifera L.) has a good nutritional value and is potentially a strategic export product due to its widespread cultivation in Iran. Date fruit plays an important role in the diets of Irania MoreIntroduction: According to the nutritional investigations, date fruit (Phoenix dactylifera L.) has a good nutritional value and is potentially a strategic export product due to its widespread cultivation in Iran. Date fruit plays an important role in the diets of Iranian people. For these reasons, monitoring the quality and safety of date is necessary and essential. Materials and Methods: In this survey, 15 samples of different brands of sayer date fruit were collected through Ahvaz market in order to analyse the heavy metals namely Pb and Cd, as well as Fe, Cu and Zn and detect aflatoxins B and G and evaluate the microbial contaminations. Sample preparations of date fruit were carried out according to AOAC 999.11 (Pb, Cd, Fe, Cu and Zn), ISIRI 6872 (aflatoxins) and ISIRI 10899-1 (yeast and mold) standard methods. Results: The mean values of Pb, Cd, Fe, Zn and Cu were 0.062, 0.040, 4.6, 1.5 and 2.5 µg g-1, respectively. There was no evidence to verify aflatoxins B and G existences in the collected samples. Microbial experiments have been performed on yeast and mold in date fruit samples. The results indicated no microbial contamination except in one sample suspicious to the presence of mold that was over the tolerable level according to ISIRI 16217. Conclusion: According to the results, the date fruit distributed in Ahvaz city was relatively healthy and safe to be consumed. Manuscript profile -
Open Access Article
433 - Optimization of the Variables and Physicochemical, Flow and Sensory Properties of Yogurt with Apple Juice Using RSM
S. Bajelan A. F. Mazaheri T. MostaghimIntroduction: Apple is a unique fruit with valuable nutritional and health effect properties and has been employed in various food products and formulations. The aim of this project is to optimize the concentration of apple juice in yogurt. Materials and Methods: T MoreIntroduction: Apple is a unique fruit with valuable nutritional and health effect properties and has been employed in various food products and formulations. The aim of this project is to optimize the concentration of apple juice in yogurt. Materials and Methods: The effect of different concentrations of apple juice (0, 5, 10 and 15 percent) to the milk to be used for yogurt making with different concentrations of dry matter (10, 12, 14 percent) on physicochemical and sensory properties during fourteen days of maintenance were investigated. Results: The results indicated decreases in the pH with increasing acidity in all the cases during storage. Incorporation of apple juice had significant effect (p<0.05) on all physicochemical characteristics of yogurt samples. The results showed different levels of apple juice had significant effect (p<0.05) on viscosity. In the case of sensory properties, even with increasing the levels of apple juice (from 10 to 15 percent), sensory scores decreased but fermentation improved the aroma and mouthfeel properties and successfully masked the apple taste, therefore, apple juice and dry matter had significant effects on the organoleptic characteristics of the samples (p<0.05). Conclusion: Among the treatments, the one with intermediate values of the two variables was selected as the best treatment with the highest sensory scores. Manuscript profile -
Open Access Article
434 - Optimization of the Extraction of the Total Phenolics and Antioxidant Compounds from Solanum nigrum Fruit using Response Surface Methodology
F. Khanlari A. Yasini Ardakani N. NasirizadehIntroduction: Solanum nigrum L. (SN) is a herbal plant indigenous to the north-east of Asia. The plant is believed to have various biological activities. In this study, the optimum conditions for the extraction of phenolic compounds from Solanum nigrum were determined u MoreIntroduction: Solanum nigrum L. (SN) is a herbal plant indigenous to the north-east of Asia. The plant is believed to have various biological activities. In this study, the optimum conditions for the extraction of phenolic compounds from Solanum nigrum were determined using response surface methodology (RSM). Materials and Methods: Extraction was carried out using different solvents in order to determine the best solvent for the highest extraction yield. Central composite design was employed to optimise the three independent variables such as incubation temperature (25–70 ºC), time (30–240 min) and liquid-to-solid ratio (10–20 ml/g). Total phenols (TP) was measured using Folin – Ciocalteu method and IC50 scavenging activity was analyzed using DPPH method. Results: The preliminary experiments with p<0.05 showed that ethanol was the best solvent for the extraction of Solanum nigrum. The experimental data were fitted into a second-order polynomial equation and 3D response surfaces showed that the optimal conditions were at the temperature of 70 ºC, time of 30 min and liquid to solid ratio of 20 ml/g. These optimum conditions obtained the total phenolic compounds of 18.04 mg gallic acid equivalents/100 g and DPPHsc of 61.9 μg/ml. Conclusion: The result of this study indicated the suitability of the response surface methodology employed in optimizing the extraction conditions. The optimized conditions showed a fast and high extraction yield of phenolic and antioxidant compounds from Solanum nigrum. Manuscript profile -
Open Access Article
435 - The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake
A. Derakhshan M. EsmaeilpourIntroduction: Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugarand eggs. Due to its high energy and high calories value, and high amount of sugar in itsformula, the continuous and prolonged consumption of this food causes obesity and,co MoreIntroduction: Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugarand eggs. Due to its high energy and high calories value, and high amount of sugar in itsformula, the continuous and prolonged consumption of this food causes obesity and,consequently, health problems. This study was conducted to investigate the effect of almondgum (Amygdalus scoparia spach) on the texture, chemical and sensory properties of cake.Materials and Methods: In order to carry out this research work almond gum was added tothe samples at different concentrations (1, 2 and 4%) and a sample containinggum without oil reduction was produced. A sample without added almond gum was preparedas control. In this study, moisture content, volume, texture, color and sensory evaluation ofcake samples were performed.Results: The results of analysis showed that the addition of almond gum in cake samplesincreased the moisture content, specific volume, firmness and chewiness ability of cakesamples. On the other hand, decreased the cohesiveness and springiness. In colorimetric tests,cake samples, dimming brightness index, and a tendency to redness and tendency to jaundicein samples were increased.Conclusion: Sensory evaluation results showed that almond gum substitution increased thequality scores of the produced cakes. Manuscript profile -
Open Access Article
436 - The Assessment of Arcobacter butzelri Frequency in Poultry Products in Tonekabon Using Culture and PCR Techniques
Z. Pourabbasgholi M. Ghane M. Ghiami RadIntroduction: The genus Arcobacter is classified together with the genus Campylobacter into the family Campylobacteriaceae. Arcobacters are gram negative, non-spore forming, microaerophilic microorganisms that are discriminated from Campylobacter genus by growth in the MoreIntroduction: The genus Arcobacter is classified together with the genus Campylobacter into the family Campylobacteriaceae. Arcobacters are gram negative, non-spore forming, microaerophilic microorganisms that are discriminated from Campylobacter genus by growth in the presence of the oxygen and low temperatures. They are curved rods, S-shaped or helical cells. A. butzleri is considered the most common species of the genus being considered as a zoonotic and emerging foodborne pathogen. The main objective of this study is to determine the detection and the frequency of A. butzelri from the poultry products retailers in Tonekabon and evaluate the using culture and PCR techniques. Materials and Methods: Standard culture technique was used for isolation and for the purpose of determination and identification, standard phenotyping tests were applied. The results of phenotyping were carried out by the application of PCR and specific reproduction of Arcobacter. Results: Totally, 95 samples of the poultry meat were collected and tested to study the presence of the species of Acobacter butzelri. On the basis of the culture tests, 12 samples out of the studied 95 samples (12.63%) were infected with Arcobacter butzelri. PCR technique also confirmed the results of phenotyping. Conclusion: Although this bacterium has been almost isolated from all enviromental reservoirs, poultry can be considered as the main reservoirs of the Arcobacters. For this reason, the presence of this pathogenic bacterium in the poultry meat increase the possibility of its transfer to human through consumption of the products. Manuscript profile -
Open Access Article
437 - Designing of Molecular Framework Polymer Nanobiosensor Based on Potentiometric Method for Staphylococcus aureus Exotoxin Detection
Hamed Ahari Vadood Razavilar Behrooz Akbari Abbas Ali MotallebiIntroduction: Considering the ever increasing population and industrialization of the developmental trend of humankind's life, one is hardly able to detect the toxins produced in food products using the traditional techniques. This is due to the fact that the quality su MoreIntroduction: Considering the ever increasing population and industrialization of the developmental trend of humankind's life, one is hardly able to detect the toxins produced in food products using the traditional techniques. This is due to the fact that the quality survey for food products is not cost-effective and even in most of the cases, the precision in the practical techniques like the bacterial cultivation and other techniques suffer from laboratories errors. Hence with the advent of nanotechnology, the design of selective and smart sensors is one of the greatest transformation of the quality control of food products that in few minutes time, and with a very high precision one can identify the toxin level of bacteria. In the present research, the use of the molecular framework polymer of bacterial toxin as the modifier for the improvement of electrochemical properties of PVC film electrode in order to measure the exotoxin is experienced.Materials and Methods: In this technique, the production of molecular framework and polymer is done using meta acrylic acid monomers, that are formed via covalence connection between meta acrylic acid monomers (MAA) of white polymer. Here also hydrogenic connection between exotoxin amino acid and meta MAA is made that would function as the selective absorption for that.Result: The results indicate that the molecular framework polymer sensor is capable of detecting up to the density of 10-3. Additionally, the sensitivity of the sensors were examined up to 60 days and was confirmed for 28 days and then started to decrease.Conclusion: Although the sensitivity of the technique was low but detection precision was perfect. To increase the sensitivity of the test, it is planned to design another technique to increase the sensitivity of the test. Manuscript profile -
Open Access Article
438 - The Effect of Heracleum persicum Essential Oil on Shelf-Life and Sensory Properties of Broiler Chicken Breast During Refrigerated Storage
F. Mohammadi M.R. KhaniIntroduction: Broiler chicken is one of the most popular products derived from poultry. Microbial growth and lipid oxidation are the primary factors of deterioration of this product in the fridge. Therefore this study is aimed to investigate the effect of Heracleum pers MoreIntroduction: Broiler chicken is one of the most popular products derived from poultry. Microbial growth and lipid oxidation are the primary factors of deterioration of this product in the fridge. Therefore this study is aimed to investigate the effect of Heracleum persicum essential oil (EO) on the extension of the shelf life and improvement of the sensory properties of broiler chicken under refrigerated storage condition.Materials and Methods: The samples of chicken breast were prepared in six groups including 2 control samples and 4 treated samples with H. persicum EO in four concentrations of 0.25, 0.5, 0.75, and 1% (v/w). All the samples were kept at 4 °C for 7 days. The samples were evaluated and compared regarding microbiological (total bacterial count, Escherichia coli and Staphylococcus aureus, and Salmonella), chemical (pH, TVN and TBA) and sensory (color, taste, odor, texture and overall acceptability) properties during this time at one day intervals. Statistical analysis was performed using two ways analysis of variance and mean values were compared with Duncan's multiple range test.Results: The results showed that samples treated with different concentrations of H. persicum EO had lower bacterial counts and also lower amounts of TVN and TBA as compared to the controls during this study (p˂0.05). The samples treated with 0.75 and 1% of H. persicum EO as compared to other concentrations (0.25 and 0.5 percent EO) were more effective regarding the increase in shelf life (p˂0.05). Moreover, the samples that contained 0.5 and 0.75 H. persicum EO had desirable and acceptable sensory properties and general acceptance within 4 days.Conclusion: In general, the results indicated that H. persicum EO not only could delay microbial and chemical spoilage and extend the shelf-life of broiler chicken breast under refrigerated storage, but also could improve its sensory properties. Manuscript profile -
Open Access Article
439 - 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
440 - Evaluation of Arsenic Transfer from Soil and Water to Milk of Local Cattle Farms in Two Areas of Qazvin Province
M. Madadi N. MoayedniaIntroduction: Two areas suspected of Arsenic contamination regarding water and soil have been the subject of this investigation regarding raw milk The two selected areas are located at north west and south west of Qazvin province. Totally, 90 samples of water, soil and MoreIntroduction: Two areas suspected of Arsenic contamination regarding water and soil have been the subject of this investigation regarding raw milk The two selected areas are located at north west and south west of Qazvin province. Totally, 90 samples of water, soil and raw milk were collected during winter and summer. Materials and Methods: The samples were prepared and applied to Atomic absorption spectroscopy equipped with graphite furnace and the elements were quantified. Results: The results indicated that 86.6% of the samples were contaminated with Arsenic as compared to the standard limits for this element. The concentrations of Arsenic were 0.011-0.245, 7.662-29.89 and 0.0138-0.102 ppm for water, soil and milk samples respectively. Conclusion: This study has confirmed high concentrations of Arsenic in water and soil for the examined areas. The Arsenic contamination of milk might also be due to geographical location and area. Manuscript profile -
Open Access Article
441 - A Review of Antioxidant Capacity Assays (Reactions, Methods, Pros and Cons)
سپیده Hosseini مریم Gharachorloo بابک Ghiassi Tarzi مهرداد GhavamiIntroduction: The role and beneficial effects of antioxidants against various human diseases and food deterioration induced by oxidative stress have received much attention. The free radical scavenging antioxidants are one of the important classes of antioxidants and th MoreIntroduction: The role and beneficial effects of antioxidants against various human diseases and food deterioration induced by oxidative stress have received much attention. The free radical scavenging antioxidants are one of the important classes of antioxidants and the assessment of their capacity has been the subject of extensive studies and argument. Various methods have been developed and applied in different systems, but many available methods result in inconsistent results. In this review article, the some available methods are critically reviewed on the basis of the mechanisms and procedure and pros and cons of the methods are proposed to assess the capacity of radical scavenging and inhibition of lipid peroxidation in vitro. Materials and Methods: The ABTS, DPPH, FRAP, ORAC, TRAO, CBA Fast BB, Folin-Ciocalteu and DSC assays were used to evaluate the comparability of the most common radical scavenging assays and achieve a wide range of technical principles of them. Results: Chemical-based methods are useful for assessment of antioxidant capacity, they are low cost, simple and yield an index value (expressed as equivalents of Trolox) that allows to compare the results. However, the antioxidant capacity indexes obtained by chemical assays cannot extrapolate the performance of the sample in vivo. Because some of the assays are done in non-physiological pH values, it is necessary to move to cellular assays in order to evaluate the potential antioxidant activity of a compound or extract. Animal models and human studies are more appropriate but also more expensive and time-consuming. Conclusion: At present, in spite of the diversity of methods, there is a great need to standardize the measurements of antioxidant activity. The consensus of opinion is that a mix of these tools should be used in assessing the antioxidant activities in vitro. Manuscript profile -
Open Access Article
442 - Study on the Effect of Jujuba ziziphus Hydro-Alcoholic Extract on Probiotic Yoghurt Quality and Survival of Lactobacillus acidophilus in this Product
S. Ghaffari A. Azhdari G. R. SharifzadehIntroduction: Probiotic products have tremendous effects in improving the health ofconsumers and the medicinal herbs have shown to exhibit antioxidant, anticancer and otherproperties. The aim of this research work is to study the possibility of yoghurt productionusing h MoreIntroduction: Probiotic products have tremendous effects in improving the health ofconsumers and the medicinal herbs have shown to exhibit antioxidant, anticancer and otherproperties. The aim of this research work is to study the possibility of yoghurt productionusing hydro-alcoholic extract of jujube fruit and Lactobacillus acidophilus probiotic bacteriaand evaluate the effect of extract on the organoleptic characteristics of product and thesurvival of Lactobacillus acidophilus in the probiotic yoghurt.Materials and Methods: Low-fat raw milk was heated to 85-90ºC for 5min. Traditionalyoghurt starter, Lactobacillus acidophilus and jujube extract (0, 0.2, 0.4, 0.6, 0.8 gr/Lit) wereadded at 40ºC. All the treatments were incubated at 37ºC to reach the acidity of 80-85 ºD,followed by storing at refrigeration temperature. The population of Lactobacillus acidophiluswas evaluated with standard methods on the 1,7,14 and 21 days after production. All sampleswere examined for sensory evaluation by a test panel on the 21th day after storage. The datawere analyzed using by SPSS-19 software.Results: In all the treatments the growth of Lactobacillus acidophilus was reduced during 21days of storage and the concentration of jujube extract did not have significant effect on thisdecline (P>0/05) and none of treatments showed the number of probiotic bacteria less than106cfu/gr . The best quality was obtained in the yoghurt containing 0.6 gr/Lit of jujube extractand in terms of organoleptic properties and survival of probiotic bacteria this treatmentshowed the highest score.Conclusion: The results of this research showed that we can use 0.6gr/Lit of jujube extractwith Lactobacillus acidophilus in the production of probiotic yoghurt as a new functionalproduct. Manuscript profile -
Open Access Article
443 - Application of HPTLC in the Assessment of the Extraction Process of Stevia Rebaudiana Using Ultrasound Waves
M. Rouhani Z. Mirjafari H. Rezapour J. MokhtariIntroduction: In the recent decades, the increase in population, decrease in physical activities and consumption of improper food to fulfill the nutritional need have caused various diseases namely diabetes. The extract from the leaves of Stevia Rebaudiana plant might b MoreIntroduction: In the recent decades, the increase in population, decrease in physical activities and consumption of improper food to fulfill the nutritional need have caused various diseases namely diabetes. The extract from the leaves of Stevia Rebaudiana plant might be employed as a natural sugar substitute. The aim of the present study is to employ ultrasound waves to optimize the extraction process from the leaves of Stevia Rebaudiana and use High Performance Thin Layer Chromatography (HPTLC) to analyze the extract. Materials and Methods: Water, water-methanol mixture, methanol, water-ethanol mixture and ethanol was applied for extraction as solvent. The extraction was carried out by soxhlet and ultrasound waves at various times and power condition according to the official procedures. Results: The results indicated that water was the most suitable solvent among the solvents employed. The results also showed that the application of ultrasound with power of 90 W for 2 minutes resulted better extraction (811.61 g/mlμ) as compared to the soxhlet method (795.70 g/mlμ). Conclusion: The present study indicated that ultrasound application might be a suitable, fast and safe method for extraction of Stevioside sweetener from Stevia Rebaudiana. Manuscript profile -
Open Access Article
444 - Investigation on Possibility of Using Hydrated Emulsifier in Soft Biscuits
F. Baei B. Ghiassi TarziIntroduction: Biscuits are one of the most important flour products, that are very popular due to its ease of production, storage, and consumption. In biscuits production using an emulsifier has increased the ability to spread fat in the flour and sugar system. The obje MoreIntroduction: Biscuits are one of the most important flour products, that are very popular due to its ease of production, storage, and consumption. In biscuits production using an emulsifier has increased the ability to spread fat in the flour and sugar system. The objective of this research was to investigate the effect of three emulsifier SSL, DMG, DATEM in the hydrated form in soft biscuits and optimization of the formulation.Materials and Methods: The range of use of each emulsifier is 0.1-0.5 percent based on the weight of flour. The RSM was used to determine treatments and 22 treatments were identified. The experiments performed included measuring the long and short diameter, thickness, hardness, browning index and overall acceptability. The data were then analyzed and optimization performed.Results: The SSL has the most effect on the diameter than the other two emulsifiers and at 0.5% concentration has increased by 2mm in diameter. But, by increasing SSL, the thickness has decreased. The DMG on diameter has a positive effect and its effect is greater on long diameter. DATEM is the most effective factor on the texture and as it increases, the texture becomes softer. The use of hydrated emulsifiers reduces browning index. Increasing DATEM, causes dough adhesion to rotary moulding and the appearance of biscuits is unacceptable.Conclusion: By optimization, the formulation of the combination of emulsifiers was determined that included: 0.37 SSL, 0.45 DMG, 0.5 DATEM. Manuscript profile -
Open Access Article
445 - Providing a New Formulation Using Tamarindus indica and Origanum vulgare in Marinated Olives
M. Fahim Danesh S. T. EzzatiIntroduction: Marinated olives using various herbs, spices and pastes have become quite popular and demanding. This research work is concerned in providing new formulations of marinated olives using various concentrations of tamarind and oregano. Materials and Methods: MoreIntroduction: Marinated olives using various herbs, spices and pastes have become quite popular and demanding. This research work is concerned in providing new formulations of marinated olives using various concentrations of tamarind and oregano. Materials and Methods: Chemical evaluations concerned with pH, acidity, salt and antioxidant activities and microbiological evaluations concerned with lactic acid bacteria, molds and entrobacter followed by sensory evaluations related to aroma, color, taste and texture were carried out according to the defined standard. Results: The results indicated a decrease in pH and consequently an increase in acidity with a statistical analysis of 95% (p<0.05) using Duncan procedure. Both pomegranate paste and tamarind contain high concentrations of phenolic compounds that could act as primary antioxidants. By increasing tamarind concentration in relation to pomegranate paste, lactic acid bacteria were observed. The application of dried oregano increased molds growth as compared to the control without oregano. Salt concentration within the permitted limit had little effect on the growth of microorganisms. Conclusion: The samples containing 10% tamarind and 1% oregano scored the highest regarding the taste and flavor of the samples. The texture and color of the formulated product were not affected during 120 days of storage at 4 C. Manuscript profile -
Open Access Article
446 - Evaluation of the Effects of Oral Film of Chitosan Containing the Ajowan Essential Oil on some Chemical Characteristics of Chicken Meat
F. Karimnezhad V. Razavilar S.A.A. Anvar S. EskandariIntroduction: Edible films can be a safe way for packaging foods such as chicken meat. The addition of plant essential oils to edible films such as chitosan can increase the shelf life chicken meat as well as the acceptability. The aim of this study is to investigate th MoreIntroduction: Edible films can be a safe way for packaging foods such as chicken meat. The addition of plant essential oils to edible films such as chitosan can increase the shelf life chicken meat as well as the acceptability. The aim of this study is to investigate the effects of chitosan film containing Ajowan essential oils on the chemical properties of chicken fillet kept at 4°C. Materials and Methods: Chemical composition of the essential oils was determined by gas chromatography-mass spectrometer and chitosan films containing essential oils were prepared at two concentrations of 1 and 2% (v / v) by casting method. The chemical factors pH, TVN, TBA and PV in the chicken fillet samples were determined and analyzed by SPSS software, One-way ANOVA and post-test LSD were analyzed. Results: The results showed that samples packed with films containing essential oils during the study showed lower values of (p≥0.05) pH, TVN, TBARs and PV in comparison with the control and non-essential oils samples and the film containing 2% of essential oils had the best effects as compared to other groups. Conclusion: The application of chitosan films, particularly with the Ajowan essential oil in chicken packaging, has a great effect on the chemical properties and increases its shelf-life. Manuscript profile -
Open Access Article
447 - The Effect of Combined Training and Caffeine Supplementation on Toll-like Receptor 2 (TLR2), TLR4, and Dectin-1 in Obese Men
SH. Ghaderi Goodarzi A. Abbassi Daloii A. Abdi A. SaeidiIntroduction: Overweight and obesity are associated with increased inflammatory conditions and metabolic disorders. A therapeutic agent that can suppress metabolic and immune disorders may effectively ameliorate parallel abnormalities in obesity. The aim of this study w MoreIntroduction: Overweight and obesity are associated with increased inflammatory conditions and metabolic disorders. A therapeutic agent that can suppress metabolic and immune disorders may effectively ameliorate parallel abnormalities in obesity. The aim of this study was to evaluate the effect of combined training and caffeine supplementation on Toll-like receptor 2 (TLR2), TLR4, and dectin-1 in obese men. Materials and Methods: In a semi-experimental trial, 44 obese men were purposefully and accessibly selected and randomly divided into four groups: 1) control, 2) combined training, 3) caffeine and 4) combined training -caffeine. Subjects received 6 mg of caffeine per kilogram of body weight daily for 12 weeks. The combined training program include circular resistance training (3 times with 14 repetitions at 50% of one maximum repetition and 30 seconds rest between each station) and aerobic exercise (70% maximum heart rate for 30 minutes) was performed 3 sessions per week for 12 weeks. The combined training program was performed for 12 weeks and 3 sessions per week. Data were analyzed with covariance analysis and Tukey post hoc test at the p<0.05.Results: The results showed that 12 weeks of combined training, caffeine and combined training - caffeine significantly reduced serum levels of TLR2, TLR4 and Dectin-1 (P=0.001). The reduce of serum levels of TLR2, TLR4 and Dectin-1 were significant in the combined training compared to caffeine group (P=0.001). the effect of interactive combined training with caffeine was more than supplementation and training alone.Conclusion: According to the findings, it is suggested that combined training intervention with caffeine consumption be used in order to reduce its inflammatory effects associated with obesity. Manuscript profile -
Open Access Article
448 - Optimization of Various Conditions (Temperature, Light Intensity Change, Culture Methods Batch, Fed Batch and kind of Carbon Source) for Phycocyanin Maximum Production by the Microalgae Spirulina Platensis(Arthrospira
Keramat Rezaee Maryam kalantari Mahnaz Hashemi ravan Mohamad Taghi Golmakani Nasrin Faragi Delnia FaragiIntroduction: Nowadays the application of natural dyes in food and pharmaceutical products are desirable and might be important. Phycociyanin is a natural pigment with powerful antioxidant activity and is extracted from the Spirulina algae. Due to the possible toxic eff MoreIntroduction: Nowadays the application of natural dyes in food and pharmaceutical products are desirable and might be important. Phycociyanin is a natural pigment with powerful antioxidant activity and is extracted from the Spirulina algae. Due to the possible toxic effects of some synthetic colors and antioxidants the use of natural additives in food and pharmaceutical product are perfected. Materials and Methods: In this research, phycocyanin is produced at 30 and 35 , using glucose, ethanol and acetic acid as carbon source in both batch and semi continues methods with variable light intensitives of 2 and 3.5 Klx for maximum production. The experiments were carried out according to Full Factorial method using fixed and variable conditions on the samples. Results: The results show that in batch and semi continues methods with 1.0 mlL-1 carbon source and 2.0 Klx light intensity by increasing the temperature from 30 to 35 , the production of plycociyanin in glucose as compared to the other two carbon sources have rapidly declined. The results also indicated that by using a concentration of 1 mlL-1 carbon source and light intensity of 3.5 Klx at 30 , there were not significant differences between the batch and semi continuous methods. Conclusion: It was concluded that the amount of production by using glucose was maximum and also using ethanol showed good yields with minimal differences. Manuscript profile -
Open Access Article
449 - Investigation the Effect of Flaxseed Bread on Reduction of Blood Glucose in Diabetic Patients
mohammad fazilati aazam aarabi ali tadayon charsoghiIntroduction: Diabetes mellitus (DM) is a metabolic disease that is clinically characterized by hyperglycemia. Flaxseed (Linum usitatissimum L.) is rich in health-promoting bioactive compounds namely alpha-linolenic acid, dietary fibre and proteins that can be useful fo MoreIntroduction: Diabetes mellitus (DM) is a metabolic disease that is clinically characterized by hyperglycemia. Flaxseed (Linum usitatissimum L.) is rich in health-promoting bioactive compounds namely alpha-linolenic acid, dietary fibre and proteins that can be useful for diabetic patients.Materials and Methods: In the present study the effects of flaxseed bread made with a mixture of flaxseed flour and wheat flour were evaluated on blood glucose of patients with type 2 diabetes. Flaxseed flour was incorporated in wheat flour. Flaxseed bread was included in the meals of thirty patients with Type 2 diabetes for 14 days. The blood biochemistry profile (BBP) was monitored before starting the study and at daily intervals.Results: The results showed that fasting blood sugar (FBS) in the experimental group decreased considerably (p=0.05).Conclusion: This study demonstrated the efficacy of flaxseed flour in the BBP of Type 2 diabetes. Intake of flaxseed bread caused a considerable decrease in fasting blood sugar in the patients. Manuscript profile -
Open Access Article
450 - Process Optimization in Vacuum Frying of Green Bean Slices Using Response Surface Methodology
M. Nikkhah Eshghi B. Ghiassi Tarzi A. R. BasiriIntroduction: Vacuum frying is a new technology that might be useful for producing newkind of snacks such as fruit and vegetable chips. The reason for this technology is to reducethe presence of oxygen and lower the processing temperature. The aim of this work is todete MoreIntroduction: Vacuum frying is a new technology that might be useful for producing newkind of snacks such as fruit and vegetable chips. The reason for this technology is to reducethe presence of oxygen and lower the processing temperature. The aim of this work is todetermine the effect of process parameters namely time, pressure, temperature on the specificcharacteristics of green bean in order to achieve the optimal processing condition.Materials and Methods: In this research, samples were processed in predeterminedtemperatures, pressures and times by using statistical response procedures. The effects offrying time and temperature and pressure on reduction of moisture, oil absorption, shrinkage,texture, and color were studied.Results: The optimum conditions of 119.13oC for the temperature, 285 mbar for the pressureand 14.63 min for the time were obtained. The results showed that the time of the exposure tofrying has a direct and significant relation to vacuum pressure and the samples moisture levelis related to frying time and the moisture of the sample is significantly reduced (p<0.05) byincreasing the frying time. Oil absorption level has a significant relation with temperature andtime (p<0.01).Conclusion :The results indicated that vacuum frying can improve the nutritional quality ofthe food with reduced cost and avoid the loss and wastage of the product. Manuscript profile -
Open Access Article
451 - Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide
H. Ahari Z. Amanolah nejad M.A. Magharehei S. PaidariIntroduction: Shrimp is one the most famous food with high nutritional value. Shrimp is undoubtedly one of the best-known sea foods and determination of appropriate methods for its packaging increases the shelf life of products and reduces the microbial load in all food MoreIntroduction: Shrimp is one the most famous food with high nutritional value. Shrimp is undoubtedly one of the best-known sea foods and determination of appropriate methods for its packaging increases the shelf life of products and reduces the microbial load in all food processing plants. Materials and Methods: The aim of this study is to implement nano packaging to evaluate its antibacterial characteristics, shelf life determination as well as evolution of quality changes during shelf life. The current study evaluates the antibacterial features of produced nanopackaging containing 1000 to 6000 ppm of nanosilver during 0,3,7,10,14,21 and 25 days concerned will total count, E.coli and S.aureus, sensory analysis and determination of size and distribution of silver nano particles using SEM and FESEM. Results: The results showed that there is a significant difference between the control and produced nanopackaging. Moreover, there were a significant difference between the antibacterial effects of nanopackagings on E.coli and S.aureus (P<0.05). Conclusion: Sensory analysis of the product revealed that there is no significant difference between sensorya and quality characterristics of nano-packed shrimps and control shrimps. Manuscript profile -
Open Access Article
452 - Design of Zein Electrospinning Nanofiber Packaging Containing Zataria Multiflora Essential Oil to Preserve the Ration Food
A. Dabbagh Moghaddam M. Kazemi J. Movaffagh A. sharifanIntroduction: New packaging has been used as scaffolding to load antimicrobial preservatives in the food industry. In this aspect, the present study is designed and developed to use nanofibers derived from corn protein, which was electronically loaded with antimicrobial MoreIntroduction: New packaging has been used as scaffolding to load antimicrobial preservatives in the food industry. In this aspect, the present study is designed and developed to use nanofibers derived from corn protein, which was electronically loaded with antimicrobial combination of essential oil of Zataria multiflora, in order to increase the shelf life of emergency ration food called PM1. Materials and Methods: In this study, zein nanofibers containing Zataria multiflora essential oil, were produced by electrospinning method and its physical and chemical properties were studied. Also antibacterial and antifungal activities of zein nanofibers were investigated. Results: A morphological study of nanofibres containing 3 concentrations of 0,1 and 3% (w/v) showed that with the addition of essential oil of thyme to the polymeric zein solution a smaller diameter fiber was produced (P <0.05). FTIR results did not show new bond between the zein and essential oil of the plumeria matrix. In the study of hydrophobicity, the addition of essential oils caused an increase in water absorption and also in the tensile analysis of the samples, the ratio of stress to strain increased with the addition of essential oils (P <0.05). Conclusion: Nanofibres produced for use as functional food package in food rations have anti-bacterial properties and can prolong the shelf life of these rations. Manuscript profile -
Open Access Article
453 - Exergetic Comparison of Manufacturing Options in the Traditional Bread Supply Chain
A.A. Saminia R. GhasemiyehIntroduction. The increasing trend of food waste is one of the serious challenges in mostcountries, especially developing countries, to meet the sufficient food needs of society. In thisstudy, the thermodynamic performance of two traditional bread production chains isex MoreIntroduction. The increasing trend of food waste is one of the serious challenges in mostcountries, especially developing countries, to meet the sufficient food needs of society. In thisstudy, the thermodynamic performance of two traditional bread production chains isexamined. These two chains contain the fresh bread production and the double-baked breadproduction chain (without waste).Materials and Methods: The calculations are based on the processing of 1000 kg of doughfor all eight bread chains. Lavash, Barbari, Tafton and Sangak breads produced had a mass ofabout 0.145, 0.410, 0.220 and 0.500 kg, respectively. In order to make an exergic comparisonbetween the bread production chains, the moisture content in both technologies for all Lavash,Barbari, Tafton and Sangak breads were 9.5, 34.1, 19.9 and 17.8 percent, respectively. Dataanalysis was done using two software “ees” and “ e! Sankey “.Results: The chemical exergy flows were found to be much larger than the physical exergyconsumed in all the bread chains studied. In the traditional bread production chain, lavashbread, baked twice, with the amount of 78.52%, Sangak with the amount of 76.06%, Barbariwith the amount of 70.64% and fresh Sangak bread with the amount of 70.29% had the bestexergy performance. The lowest total lost and irreversible exery were found in 1000 kg ofprocessed dough in the following breads: double-baked Lavash with the amount of (2910megajoules), Sangak bread with the amount of (3288 megajoules), fresh Sangak bread withthe amount of (3862 megajoules). And Taftoon bread double-baked (3921 megajoules).Lowest specific exergy loss and best thermodynamic performance was observed in doublebakedLavash bread (3.80), Sangak bread (3.91), Tafton bread (5.23) and Barbary bread(5.24), respectively. Combining exergy analysis and its application in the field of supply chainmanagement and management sciences are among the innovations of the present study.Conclusion: Most of the energy loss (non-material) occurs during the cooking, cooling, andfreezing stages. Therefore, any progress in the production of traditional bread should befocused on the design of effective thermodynamic processes of these three stages and the useof appropriate technologies. Manuscript profile -
Open Access Article
454 - Preparation of Composite Films from Quince Seed Mucilage and Nanocrystalline Cellulose and Studying their Properties
T. Bayzavi S. Ansari N. DaneshIntroduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to prod MoreIntroduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to produce quince seed-based nanocomposite film reinforced with nanocrystalline cellulose and to study the properties of the resulting composite film. Materials and Methods: In the first step, the quince seed mucilage was extracted and then, with different concentrations of nanocrystals cellulose (NCC) (3, 5, and 7%) and 35% (w/w) glycerol as plasticizer the nanocomposite film was produced by molding method. Then the physical, mechanical, barrier, thermal and structural properties of the films were examined. Results: Addition of nanocrystals increased the thickness of resulting films but decreased their moisture content, water solubility and water vapor permeability (WVP) to 7.2%, 29.3% and 5.6% when using 7% nanocrystal cellulose. Increasing of nanocrystals concentration in films resulted in an increase in a* and b* and a decrease in L*. Incorporation of nanocrystals also improved the mechanical properties of quince seed gum-based films including tensile strength and young module, whereas elongation at break was not significant. The glass transition temperature of films also was increased by the addition of nanocrystals which was determined by means of differential scanning calorimetry. FT-IR spectra of samples also approved the interaction between nanocrystals and quince seed gum. Conclusion: The produced films exhibited good physical properties, reduced WVP, and enhanced mechanical properties, which are the main properties required for packaging applications. Manuscript profile -
Open Access Article
455 - The Application of Taguchi Method in the Optimization of Dispersive Liquid – Liquid Microextraction of Menthe piperita Floral Water
فرشته Nematolahi شهلا Mozafari سام SaremiIntroduction: Microextraction is regarded as an extraction technique where the volume of theextracting phase is much smaller than the sample. Therefore extraction does not take placecompletely and thus a fraction of analytes is transferred in to the extracting phase. Ho MoreIntroduction: Microextraction is regarded as an extraction technique where the volume of theextracting phase is much smaller than the sample. Therefore extraction does not take placecompletely and thus a fraction of analytes is transferred in to the extracting phase. However insome cases after the extraction the concentration of extractable correlates with the initialconcentration. Therefore the aim of this research work is the optimization of liquid –liquidmicro extraction of Menthe piperita floral water.Materials and Methods: Floral water of Menthe piperita was obtained from the localmarket. Ethanol and chloroform were used as extracting solvents and the obtained chemicalcompounds were applied onto a GC- MS. Taguchi method was applied to determine theoptimum extraction of active compounds in the sample.Results: The application of Taguchi method indicated that ethanol and chloroform tetrachloride at the concentrations of 500 and 60 showed the highest microextraction raterespectively.Conclusion: 93% of the chemical compounds present in the sample were identified using theleast quantity and volume of the extracting solvent. Manuscript profile -
Open Access Article
456 - Optimization of Extraction Conditions of Pectin from Aloe Vera Leaf
L. NateghiIntroduction: Aloe vera gel has many applications in the pharmaceutical and food industries. Aloe vera leaf contains valuable materials such as pectin which its extraction can be beneficial from economic and environmental aspects. Materials and Methods: The overall MoreIntroduction: Aloe vera gel has many applications in the pharmaceutical and food industries. Aloe vera leaf contains valuable materials such as pectin which its extraction can be beneficial from economic and environmental aspects. Materials and Methods: The overall objective of this study was to evaluate the effect of three variable temperatures (35, 65 and 95), time (40, 120 and 200) and pH (1, 2 and 3) on the yield, the galacturonic acid content and esterification degree of aloe vera leaf pectin. In order to study the physicochemical properties of the pectin, emulsion stability tests and FT-IR were applied. Results: According to the results, high pectin extraction yield from aloe vera leaf was 6.9% which was obtained at temperature of 95℃, time of 120 min and pH of 1. The highest galacturonic acid content of the extracted pectin of aloe vera leaf was 78.48%, at temperature of 65ºC, time of 200 min and pH of 1, The highest esterification degree of extracted pectin of aloe vera leaf was 53.410%, which was observed at temperature of 35ºC, time of 120 min and pH of 3. The highest emulsion stability of aloe vera leaf pectin was at 4 °C on the first day of production. FT-IR results also showed that the strong absorption in the area 3200-3500 cm-1 in the extracted pectin samples was related to intra-and extracellular vibration of the hydrogen bond in the galacturonic acid polymer. The pectin extracted from aloe vera leaf with molecular weight of 127 kDa after 30 days storage at 4 and 23 °C had 75% and 63% emulsification stability respectively. Conclusion: The results of this study showed that pectin extracted from leaf lesions of aloe vera could be introduced as a marketable pectin source. Manuscript profile -
Open Access Article
457 - Mass Transfer Kinetics Modeling of Gum Extraction from Wild Sage Seed
F. Salehi M. Kashaninejad H. Zand RajabiIntroduction: Extraction of gums from plant seeds have recently become very attractive. Wild sage seed is cultivated in large quantities in different regions of Iran. This seed gum has good functional properties which is comparable with commercial food hydrocolloids. &n MoreIntroduction: Extraction of gums from plant seeds have recently become very attractive. Wild sage seed is cultivated in large quantities in different regions of Iran. This seed gum has good functional properties which is comparable with commercial food hydrocolloids. Materials and Methods: In this study the effect of gum extraction temperature at three levels and pH of aqueous solution at three different values and the ratio of water to seed at two levels, on mass transfer kinetics of wild seed gum extraction were investigated. Results: The results indicated that the increase in the temperature from 25 to 55°C resulted in higher gum extraction (pH of 7 and water to seed ratio of 30 to 1). The maximum value of gum was extracted at neutral condition and by increasing the ratio of water to seed (40 to 1), the rate of extraction of gum was also increased. The physical modeling of gum extraction process was carried out and was compared with the experimental data. Conclusion: The experimental data were fitted to a mathematical model of mass transport and equation constants were obtained. Statistical results indicated that the model used in this study was able to predict the gum extraction from wild sage seed adequately and will be a useful tool for other gum-containing seeds. Manuscript profile -
Open Access Article
458 - The Effect of Precooling on Microbial Stability and Some Physicochemical Properties of Two Strawberry Cultivars During Storage
A. EmamifarIntroduction: Strawberry is a perishable fruit, vulnerable to mechanical damage, microbial spoilage and physiological disorders. Temperature of field and heat of respiration are two important factors affecting the postharvest quality of many fruits. The fruits must be c MoreIntroduction: Strawberry is a perishable fruit, vulnerable to mechanical damage, microbial spoilage and physiological disorders. Temperature of field and heat of respiration are two important factors affecting the postharvest quality of many fruits. The fruits must be cooled after the harvest in order to improve the quality and shelf-life of the product. The purpose of this experiment is to evaluate the effects of precooling on the microbial and physicochemical properties of two strawberry cultivars during storage. Materials and Methods: Immediately after harvesting and packaging of strawberries “Queen Elisa and Kurdistan”, half of the packed was put in the field and the other half was subjected to the precooler. Finaly all of them, were transferred to the cold storage (1 oC, 90% RH). Microbial stability, physiochemical characteristics (weight loss, ascorbic acid, anthocyanin, total phenol contents, antioxidant capacity, titratable acidity, total soluble solids and pH) of precooled and non-precooled strawberries were evaluated every 4 days after harvesting up to 20 days of storage. This experiment was performed in a completely randomized design. Results: Precooled strawberries significantly showed lower microbial load, weight loss and destruction of ascorbic acid than that of non-precooled fruits up to 20 days of storage (p <0.05). Titratable acidity, total soluble solids, anthocyanin content, total phenol and antioxidant capacity for precooled strawberries were significantly increased as compared to non-precooled (p <0.05). Conclusion: Application of precooling technique in Queen Elisa strawberry cultivar as compared to Kurdistan strawberry cultivar was significantly more effective in reducing the microbial load, weight loss and loss of biochemical characteristics. Manuscript profile -
Open Access Article
459 - The Role of Early Splitting in Contamination of Pistachio Nuts by Aspergillus Species and Aflatoxin in Kerman Province
seyed reza fani mohammad moradi ali tajabadipour roza dargahi mansoureh mir abolfathiIntroduction: Early splitting Pistachio nuts in is one of the critical sources of aflatoxin contamination before and during harvest. In this research work physical characteristics,fungal, pest and aflatoxin contaminations were evaluated in early splitting pistachios.Mat MoreIntroduction: Early splitting Pistachio nuts in is one of the critical sources of aflatoxin contamination before and during harvest. In this research work physical characteristics,fungal, pest and aflatoxin contaminations were evaluated in early splitting pistachios.Materials and Methods: Physical characteristics, fungal contamination and aflatoxin content were assessed in pistachio nuts employing advanced methods. This study was carried-out using three varieties of commercial nuts consisted of Ohadi, Kalleghoochi and Ahmadaghaii.The data was analyzed in a randomized complete block design using Mstatc statistical analysis software.Results: The highest levels of Aspergillus infection was observed in early splitting pistachios with dry and semi-dry hull. These pistachios also had the highest levels of carob moth infestation and shell staining as well as low kernel weights. In early splitting pistachios with soft hull the fungal infection, carob moth and shell staining were 0.75-10.3%, 1.5- 9.5% and 21.5- 44.1% respectively. This indicates the critical effects of early splitting pistachios as well as the risk of aflatoxin formation. The results showed that the levels of Aspergillus infection are increased by the presence of carob moth and ants, while there was low kernel weight. Aflatoxin was not detected in pistachio with healthy hulls. On the other hand, shell and kernel of early splitting pistachios contain different levels of aflatoxins (P<0.05). Aspergillus flavus isolates was alike to produce 67% aflatoxins B1 and B2 and 24% aflatoxins B1 and 9% were nontoxigenic.Conclusion: Sorting out early splitting pistachios based on physical and appearance characteristics would reduce the levels of aflatoxins during or after processing. Early peaking is a critical factor to reduce fungal and aflatoxin contaminations. About 95% and 5% of aflatoxin contents were related to kernel and shell, respectively. Therefore, assessing the risk of contamination should be based on kernels. Manuscript profile -
Open Access Article
460 - Comparison of the Effect of Eight Weeks of Aerobic and Resistance Training with Quercetin Supplementation on Vascular Endothelial Growth Factor (VEGF) in Cardiac Tissue of Male Wistar Rats
M. Kashef F. Bahadori F. ShahidiIntroduction: Exercise has an effective role in physical and mental health by reducing the health risk factors. Materials and Methods: The study aimed to compare the effect of eight weeks of aerobic and resistance training with quercetin supplementation on VEGF of card MoreIntroduction: Exercise has an effective role in physical and mental health by reducing the health risk factors. Materials and Methods: The study aimed to compare the effect of eight weeks of aerobic and resistance training with quercetin supplementation on VEGF of cardiac tissue in rats. 35 Rats with an age average of 8-10 weeks were randomly divided into 7 groups (aerobic, resistance, aerobic + supplement, resistance + supplement, supplement, sham, and control). After two weeks of familiarity with the environment and learning the exercise, The Exercise groups practiced according to the protocol for 8 weeks. The groups that should have received supplements received quercetin supplement at the rate of 50 mg/kg three days a week for 8 weeks as a peritoneal injection. 48 hours after the last training intervention, rats were anesthetized and killed using CO2. The, samples were taken from the heart of rats. ELISA method was used to measure VEGF concentration. One-way ANOVA and Tukey Post Hoc test in P≤0.05 level by SPSS 22 was employed. Results: The results showed that eight weeks of aerobic and resistance training and aerobic with quercetin significantly increased the VEGF concentration of rat heart compared to the control group (P≤0.05), while, there was no significant difference in the level of VEGF in heart tissue compared to the control group and supplement (P=0.148). Conclusion: In general, quercetin consumption inhibited angiogenesis, while, it did not happen in the supplement + aerobic group (P=0.011), that means that aerobic has overcome the inhibitory effects of quercetin on angiogenesis. Manuscript profile -
Open Access Article
461 - The Effect of Drying Methods on the Characteristics of Balangu Seed Gum
Fakhrodin Salehi Mahdi KashaninejadIntroduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural proper MoreIntroduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural properties of Balangu seed gum. Materials and Methods: Three different methods consisting of oven drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying have been investigated. Rheological and textural properties of the solutions (0.55 and 3 %) were determined by a Brookfield rotational viscometer and texture analyzer respectively. Results: The apparent viscosity of the solutions prepared from dried gum at different conditions and shear rate 60 s-1 varied from 0.056 to 0.203 Pa.s. By increasing the oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.161 to 0.056 (shear rate 60 s-1). The amounts of hardness, stickiness, consistency and adhesiveness of Balangu seed gum gel (3%) were changed from 33.1 to 46.9 g, 9.90 to 14.8 g, 245.3 to 487.8 g.s, and 64.1 to 130.8 g.s at different drying conditions respectively. Conclusion: The results indicated that freeze-dried gum exhibited the highest viscosity among all the dried gums and with increasing oven temperature the apparent viscosity of gums was decreased. The highest value of hardness and consistency of gum texture were related to the freeze-dried gum. Manuscript profile -
Open Access Article
462 - The Effect of 16 Weeks of Low Calorie Diet on Irisin Serum Levels and Insulin Resistance Index in Obese Sedentary Women
A. Ramezankhani R. SoriIntroduction: Irisin is a new adipokine that is released from membrane protein FNDC5 and has positive effects on metabolism. The aim of this study was to survey the effects of caloric restriction on serum irisin levels and insulin resistance index in obese sedentary wom MoreIntroduction: Irisin is a new adipokine that is released from membrane protein FNDC5 and has positive effects on metabolism. The aim of this study was to survey the effects of caloric restriction on serum irisin levels and insulin resistance index in obese sedentary women. Materials and Methods: Twenty women (Mean± SD: 41.40±4.53 years; 76.69±6.14 Kg) who referred to home health of west of Tehran were divided into two groups; caloric restriction group (n=10) and control group (n=10). The calorie restriction group, in the intervention period, received 25% less than the estimated daily energy requirement. Serum irisin, glucose, insulin levels and insulin resistance using HOMA-IR were measured before and after 16 weeks. Results: Weight, BMI (body mass index), WHR (waist to hip ratio), serum irisin, fasting glucose, fasting insulin and HOMA-IR were decreased significantly in the caloric restriction group. Significant correlation were observed between changes of serum irisin levels with changes of body weight, WHR, HOMA-IR, fasting glucose and fasting insulin levels (p<0.05). Conclusion: There is a significant correlation between serum irisin levels with BMI, WHR and HOMA-IR. 16 weeks of caloric restriction is effective in reduction of serum irisin levels and insulin resistance in obese sedentary women. Manuscript profile -
Open Access Article
463 - Effect of Heat Treatment on Some Physicochemical Properties of Sweet Corn During Frozen Storage
E. Nikzat S. AnsariIntroduction: Today, the consumption of frozen fruits and vegetables has been increasingdue to the ability of these products to persuade the consumers to maintain nutritional value,time-saving and other practical reasons. The aim of this study was to investigate somephy MoreIntroduction: Today, the consumption of frozen fruits and vegetables has been increasingdue to the ability of these products to persuade the consumers to maintain nutritional value,time-saving and other practical reasons. The aim of this study was to investigate somephysicochemical properties of two groups of corn kernels, single and attached to the cob, afterheat processing and storage at -18 ° C.Materials and Methods: In this study, sweet corn in two forms of single kernels and cornson the cob were cooked for 4, 8 and 12 minutes and stored for 10 weeks at -18 ° C. Theeffects of heat treatment on the drip loss, color changes, total phenolic content, antioxidantactivity, peroxidase activity, hardness and microstructure were investigated every two weeks.Results: The amount of drip loss increased significantly (p<0.05) during freezing, andtherefore the hardness decreased, in which the corns on the cob were more effective inmaintaining their water structure as compared to the single kernels. The peroxidase activity,total phenolic content and antioxidant activity were significantly (p<0.05) decreased withheating process. The reversibility of peroxidase activity was observed during the freezingstorage. In terms of the radical scavenging capacity, there was no significant differencebetween single corns and the ones on the cob. The amount of phenolic compounds increaseduntil the fourth week and then decreased significantly (p<0.05) during storage at -18 °C.Moreover, the corns on the cob also showed more color changes than the single ones.Conclusion: Heat Treatment has significant effect on some physicochemical properties ofcorn during storage at -18 ° C. Manuscript profile -
Open Access Article
464 - The study of Technological Characteristics of Lactobacilli Isolated from Traditional Sheep and Cow Cheeses of Sangesar
M. Hasani S.A. Mortazavi M. Hasani N. Ahmadi Kamazani M. GhotbiIntroduction: Lactobacillus genus is classified in the large group of lactic acid bacteria. All the organisms are gram positive and produce lactic acid by fermentation. These bacteria are found naturally in various foods and have been considered as a natural preservativ MoreIntroduction: Lactobacillus genus is classified in the large group of lactic acid bacteria. All the organisms are gram positive and produce lactic acid by fermentation. These bacteria are found naturally in various foods and have been considered as a natural preservative in some of the traditional foods since the ancient times. The aim of this study is to evaluate the technological properties and usability of lactobacilli isolated from the traditional cow and sheep cheeses as starters in cheese and other fermented products. Materials and Methods: In this study, 12 Lactobacillus strains were obtained from the six traditional sheep and cow cheeses in Sangesar area (Semnan, Iran). Lactobacillus strains were confirmed by phenotypic tests. The isolated strains were evaluated as starter by the technical tests such as growth, acid production, proteolytic, amilolytic and autolytic activities. Results: The optimum growth temperature was at 30˚C for all the isolated strains. The highest growth rate was in the two isolated strains from cow cheese; LB2-1and LB2-5, respectively. The proteolytic activity was observed in three isolated strains from cow cheese; LB2-1, LB2-4and LB2-6, and the strain isolated from sheep cheeses (LB1-3). Amilolytic activity was observed in none of the isolated strains. The highest rate of acid production and autolytic activity was observed in isolated strain from cow cheeses (LB2-2) and the strain isolated from sheep cheese (LB1-1). Conclusion: In this study the isolated lactobacilli from traditional Sangesar cheeses showed desirable technological characteristics and high potential for application as a starter Manuscript profile -
Open Access Article
465 - Elimination of Lead and Cadmium in Water, Using Green Coated Fe3O4 Nanoparticles
F. Nematollahi Sh. Mozaffari F. Zmani Hargalani M. ZeinaliIntroduction: Various absorbents have been studied for removing heavy metals from water. One of the most effective removals is iron oxide nanoparticles. In recent years many studies have been carried out for modifying the surface of the nanoparticles and increasing its MoreIntroduction: Various absorbents have been studied for removing heavy metals from water. One of the most effective removals is iron oxide nanoparticles. In recent years many studies have been carried out for modifying the surface of the nanoparticles and increasing its effectiveness and efficiency. Materials and Methods: In this paper coated iron oxide nanoparticles were prepared using Polylophium involucratum extract. To examine the structure of the absorbent the infrared spectrometer instrument and SEM were used to check the size of nanoparticles. the average size of them were determined 60 nm. Results: The synthesized coated nanoparticles were used to eliminate lead and cadmium after optimization conditions (pH of 6, absorbent weight of 20 mg, and time of 4 minutes) in water samples. Magnetic green coated nanoparticles have many advantages such as non-toxicity, biocompatibility, shorter extraction time, avoiding the use of organic solvents, low cost, ease of use, high accuracy, recovery and adsorption capacity due to the nanostructure and high ratio of surface to volume. Conclusion: Functionalized nanoparticles by extract of the plant is able to link up with heavy metal ions and increase the efficiency of the nanoparticles in the removal of these two heavy metals. Manuscript profile -
Open Access Article
466 - Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk
Sh. Fakhari B. Ghiassi TarziIntroduction: The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Method MoreIntroduction: The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Methods: Salt and sugar each alone and in combination with each other at the concentrations of 0, 5, and 10 percent were added to pasteurized egg yolks. The samples were divided into two categories including frozen storage temperature at -18ºC for 30 and 60 days and refrigeration temperature. Mayonnaises produced were tested 24 hours after preparation as a test sample at the moment of production and 3 months after preparation. The effect of sugar, salt and low storage temperature on egg yolks concerned with frozen and refrigerated forms in rheological properties and stability of mayonnaise were investigated and optimized by surface response methodology. Results: The percentage of salt on optimization was not affecting and sugar percentage at maximum concentration in every two categories of mayonnaise tested samples was selected as the optimized factor. Storage of egg yolk by freezing about 11 days for tested samples at the moment of production and about 26 days for the stored mayonnaise at 3 months, had the most desirability. Conclusion: Pasteurized liquid egg yolk using optimized sugar concentrations and optimized freezing storage time with the aim of increasing the shelf-life can be frozen and can improve the rheological properties and stability of mayonnaise than prepared mayonnaise with refrigerated and non-sugared yolk. Manuscript profile -
Open Access Article
467 - The Effect of Aerobic Training and Octopamine on Antioxidant Markers and Adiponectin in Rats Fed by Deep Heated Oils
A. Taavonkerdar Z. Etemad K. Mohamadzadeh Salamat K. AzizbeigiIntroduction: Today, deep frying is a common cooking method in which fat is used as a heattransfer medium, during which foods with unique properties in terms of taste, texture andappearance are produced. Deep heated oils produce toxins that endanger people's health. The MoreIntroduction: Today, deep frying is a common cooking method in which fat is used as a heattransfer medium, during which foods with unique properties in terms of taste, texture andappearance are produced. Deep heated oils produce toxins that endanger people's health. Thepurpose of the present study was to investigate the effect of aerobic training and Octopamineon some antioxidants indices and Adiponectin in rats fed with deeply heated oils.Materials and Methods: 40 Wistar rats were selected and randomly divided into controlpoisoning(CP; n=8), Training-Poisoning (TP; n=8), Supplement-Poisoning (SP; n= 8),Supplement-Training-Toxicity (STT; n=8) and healthy-control group (HC; n=8) wereincluded, and they were fed for four weeks. The training program lasted for four weeks withan average intensity of 50-65% vo2max daily for 20 minutes. Octopamine was used as asupplement for 4 weeks and 5 days a week using itraperitoneal injection of 81 μmol / kg.Super oxide dismutase (SOD) activity, Total Antioxidant Capacity (TAC), and Adiponectin(ADIPOQ) concentration were measured in the plasma.Results: The results showed that the SOD activity, TAC, and ADIPOQ concentration wereincreased in the TP, STT, and SP than CP (p≥0.001). However, there is no significantdifference between TP, STT, and SP in the mentioned variables (p=0.05).Conclusion: It might be concluded that exercise training or taking octopamine alone to havethe health benefits of both, and in terms of cost, each seems to be more cost-effective thancombining both. Manuscript profile -
Open Access Article
468 - The Effect of Selenium Supplementation on Serum Levels of Creatine Kinase, Lactate Dehydrogenase and Muscle Strength at Resting and after a Soccer Match in Young Soccer Players
M. Azimi F. MoradiIntroduction: Few researches have been carried out on the effect of selenium supplementation on muscle damage in athletes. The aim of this study is to investigate the effect of selenium supplementation on serum levels of creatine kinase (CK), lactate dehydrogenase (LDH) MoreIntroduction: Few researches have been carried out on the effect of selenium supplementation on muscle damage in athletes. The aim of this study is to investigate the effect of selenium supplementation on serum levels of creatine kinase (CK), lactate dehydrogenase (LDH) and muscle strength at resting and after a soccer match in young soccer players. Materials and Methods: The research method was quasi-experimental and 19 young soccer players were selected among soccer players in Saghez city and were randomly divided into two experimental (supplementation, n=10) and control (placebo, n=9) groups. The assessments were carried out in three stages (pre-supplementation, post-supplementation, and immediately after the match). General characteristics of subjects, muscle strength, and circulating levels of LDH and CK were measured. The supplementation period was one month (one 200 µg/ml selenium capsule daily). The placebo group also consumed a starch capsule each day. In order to analyze the data, two factor analysis of variance with repeated measures were used at the significant level of P<0.05. Results: Selenium supplementation has no effect on muscle strength (bench-press p=0.790, leg-press p=0.912) and levels of CK (p=0.051) and LDH (p=0.244) at rest and after the soccer match. Conclusion: Selenium supplementation for one month and a daily intake of 200 μg does not appear to have a beneficial or harmful effect on muscle strength and circulating levels of enzymes indicating muscle damage at rest and following a soccer match in young soccer players. More research is needed to reveal various aspects of the issue. Manuscript profile -
Open Access Article
469 - The Assessment of Temperature and Sample Size on Color Variations, Pirovic Acid and Allicin in Local Shushtar Garlic after Drying
A. Rezvani Aghdam S. M. H. Aleomrani nezhad J. KhazaeiIntroduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically afte MoreIntroduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically aftercrushing. Since the temperature affects the enzymatic action that results in pirovic acid andallicin. The size and temperature are two critical factors to prevent color change and reduceallicin and pirovic acid present in garlic during drying process.Materials and Methods: This study investigated the effects of sample size and temperatureon qualitative characteristics such as color of powder and pirovic acid and alicin retention in aconvective hot-air dryer. For this reason whole and half and minced Shushtar garlics (Alliumsativum L.) were dried at air temperatures of 50 and 70°C with the relative humidity of 22%.Results: According to the obtained results by increasing the temperature from 50 to 70 °C thecolor of half garlic have changed and allicin and pirovic acid have been increased. Thequantity of pirovic acid and color of the minced samples were not affected significantly by thetemperature of drier but allicin content of minced samples were reduced by increasedtemperature. Whole garlic dried at 70 °C was not affected by change in color but thequantities of present allicin and pirovic acid were reduced considerably.Conclusion: According to the findings in this research work the condition that the halvedsamples were dried at 70 °C could be regarded as the best condition for producing garlicpowder. Manuscript profile -
Open Access Article
470 - Evaluation of Chorom, Zinc and Copper Concentrations in Edible Tissues of Carp Fish Caught in Anzali International Wetland
A. A. Khanipour M. Sayfzadeh M. Ahmadi Gh. Zareh GashtiIntroduction: Heavy metals are a group of environmental contaminants that through water and food might cause poisonings in humans. These metals include chromium, zinc and copper. This research was carried out to study the concentrations of chromium, zinc and copper in t MoreIntroduction: Heavy metals are a group of environmental contaminants that through water and food might cause poisonings in humans. These metals include chromium, zinc and copper. This research was carried out to study the concentrations of chromium, zinc and copper in the edible tissues of carp fishin Anzali lagoon and compare the results with the international standards defined by FAO and FDA. Materials and Methods: Samples consisted of carp fishcaught in the western, central and eastern parts of Anzali lagoon in autumn of 2012. The concentrations of the heavy elements in the edible tissues were measured using Atomic Absorption Spectrophotometry. Results: There were not significant differences in the concentrations of chromium and copper in the carp fish of eastern, western and central areas as well as zinc in western and central areas (P> 0.05). According to the FDA and FAO standards significant differences were observed in the amount of zinc in the carp fish of eastern, western and central areas as well as in the carp fish of eastern area respectively (P> 0.05). In the areas studied, the concentration of zinc had the highest and chromium had the least accumulations. Conclusion: Regarding the food hygiene and according to the results obtained concerned with the zinc content the carp fish caught in the eastern, western and central areas are suitable for human consumption. Despite the FDA standards and based on the FAO standards, the amount of copper in the carp fish is acceptable and the fish might be consumed by man. The residual chromium of carp fish is also according to the defined FAO standard. Manuscript profile -
Open Access Article
471 - Evaluation of the Antioxidant Activity and Phenolic Content of Chamomile (Chamomilla recutita L) Extract
A. Abaee M. Mohammadian S. JaberipourIntroduction: Nowadays, there is a great intetest to use natural additives in food products especially compunds that are extracted from plants. Chamomile (Matricaria chamomilla L.) is an annual herbaceous flowering plant native to Europe. It has been used traditionally MoreIntroduction: Nowadays, there is a great intetest to use natural additives in food products especially compunds that are extracted from plants. Chamomile (Matricaria chamomilla L.) is an annual herbaceous flowering plant native to Europe. It has been used traditionally as a medicinal and pharmaceutical preparation due to its anti-inflammatory and antispasmodic properties. Materials and Methods: The amount of polyphenolic compounds and radical-scavenging activity of the aqueous extract of chamomile were studied under different conditions of heating, pH alterations and storage. Results: Heat treatment of 70-120°C at pH of either 5.6 or 2.6 for 5 and 15 minutes did not influence the phenolics content. However, acidification of the extract from the inherent value of 5.6 to 2.6 decreased the polyphenols content by 10%. The antioxidant activity of the extract decreased due to heating at 70, 80 and 90°C and the higher the heating temperature and the longer the heating duration, the lower was the antioxidant activity of the heat-treated extract. The amount of polyphenols in the extract with the inherent pH of 5.6 was increased over 25-day storage period that was attributed to the release of some phenolic compounds being bound to other compounds. Conclusion: The results of this study showed that polyphenols present in aqueous extract of chamomile are resistance to thermal process. But, the antioxidant activity of extract was reduced as the result of heating. However, it can be concluded that the phenolic compounds of chamomile extract had a high resistance to heat and showed a significant antioxidant activity after pasteurization process. Moreover, the phenolic compounds of the extract were stable in acidic pH during long-term maintenance. Manuscript profile -
Open Access Article
472 - 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. HoseiniIntroduction: 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 MoreIntroduction: 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 -
Open Access Article
473 - Optimization of Roasting Process of Sesame Seed to Produce High Quality Sesame Oil
ملیکا Borjian Broujeni S. A. Goli مریم Gharachorloo رضا AzizinejadIntroduction: Sesame oil because of having lignans such as sesamin and sesamolinhas greater resistance against oxidative degradation as compared to other edible oils.Roasting process can make a tremendous positive impact on the oxidative resistanceof the oil. The aim of MoreIntroduction: Sesame oil because of having lignans such as sesamin and sesamolinhas greater resistance against oxidative degradation as compared to other edible oils.Roasting process can make a tremendous positive impact on the oxidative resistanceof the oil. The aim of this work was to evaluate the roasting conditions of sesame interms of temperature and time using response surface methodology regarding thehighest rate of oxidative resistance and best color of roasted sesame oil.Materials and Methods: In order to evaluate the roasting conditions, the twofactors of temperature (200, 215 and 230°C) and time (15, 25 and 35 min) were usedin 3 levels. The total number of tests for each sample was 12 and oxidativeresistance and color (XE and L index) were considered as responses. After dataanalysis by the software, statistical analysis of the models related to the stability andcolor (XE and L index) were evaluated.Results: The results indicated that the temperature was more effective than the timein oil oxidative resistance changes and by increasing the temperature and time, theoxidative resistance and XE index increased while L index decreased.Conclusion: The optimal condition of roasting for brown sesame seeds was at thetemperature of 216.86°C and time of 19.32 minutes while for the white type, the temperatureof 220.47°C and the time of 15 minutes were considered as the optimum condition. Manuscript profile -
Open Access Article
474 - Shelf-Life Determination of Common Carp Fillet Dipped in Cinnamon Extract during Storage in Refrigerator
F. Ghojoghi S. P. Hosseini Shekarabi A. TakeIntroduction: Cinnamon and its extract contain different chemical components that might possess both antimicrobial and antioxidant activities. This study was carried out to evaluate some chemical, microbial and sensory quality changes of common carp fillets treated with MoreIntroduction: Cinnamon and its extract contain different chemical components that might possess both antimicrobial and antioxidant activities. This study was carried out to evaluate some chemical, microbial and sensory quality changes of common carp fillets treated with cinnamon extract during refrigerated storage. Materials and Methods: The fish fillets (approximate average weight of 100g) were prepared and divided into three groups. First and second groups were dipped in cinnamon extract with the concentration of 1.5 and 3%, respectively. The third group; the control, was dipped in distilled water. Fish fillets were wrapped in polyethylene package during storage at refrigeration temperature (4±1°C). The chemical tests consisted of peroxide index, thiobarbituric acid, total volatile basic nitrogen and microbial tests including total viable count, psychrotrophic count with sensory evaluation, were performed over the period of 21 days. Results: The results showed that cinnamon extract with 1.5% concentration delayed oxidation and microbial spoilage, while keeping the sensory evaluation score. This concentration was unable to maintain bacterial spoilage, thiobarbituric acid, total volatile basic nitrogen and sensory indices up to the proposed acceptable limit on fourteenth day of the trial. Cinnamon extract at 3% concentration retarded the spoilage indexes in the acceptable limit up to fourteenth day of the cold storage. Conclusion: The cinnamon extract with 3% concentration might be used as a natural antioxidant to retard the spoilage process of fish fillet . However, this concentration was unable to maintain the freshness indexes of the treated fish fillets until the 21-day of the experiment. Manuscript profile -
Open Access Article
475 - Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test
H. Bagheri A. Avazsufiyan M. AlamiIntroduction: Regarding the nutritional need for Celiac patients to use gluten-free diet, studies concerned with production to improve gluten-free products have been increased. The application of some ingredient as hydrocolloids is necessary due to low volume and weak t MoreIntroduction: Regarding the nutritional need for Celiac patients to use gluten-free diet, studies concerned with production to improve gluten-free products have been increased. The application of some ingredient as hydrocolloids is necessary due to low volume and weak texture in gluten-free products such as rice cake. This study is concerned with the application of hydrocolloids and its effect on the viscoelastic behavior of gluten-free rice cake. Materials and Methods: The effect of guar and xanthan gums on viscoelastic properties of gluten-free rice cake using stress relaxation test has been investigated followed by modeling and fitting the experimental date using tow Peleg- Normand and extended Maxwell models. Results: The results showed that F0, K1, K2 and Maxwell model parameters decreased by increasing guar and xanthan gums. Therefore by adding guar and xanthan gums, the initial decay rate was decreased. According to SSE and R2 models it might be stated that the Peleg- Normand model can justify the stress Viscoelastic behavior in gluten-free cake as versus the time. Conclusion: The application of guar and xanthan gums has improved the gluten-free cake considerably. Manuscript profile -
Open Access Article
476 - 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 TopkanloIntroduction: 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 MoreIntroduction: 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
477 - Evaluation of Physicochemical and Microbial Properties of Low-Fat Mayonnaise Formulated with a Type of Potato Starch as a Substitute of Egg Yolk
Sh. Ghazaei M. Mizani z. Piravi vanak M. AlimiIntroduction: The consumption of mayonnaise has been increasing worldwide and egg yolk is a key ingredient in mayonnaise which along with its positive functional properties may cause some problems due to its high cholesterol content (186-213 mg). Additionally it might l MoreIntroduction: The consumption of mayonnaise has been increasing worldwide and egg yolk is a key ingredient in mayonnaise which along with its positive functional properties may cause some problems due to its high cholesterol content (186-213 mg). Additionally it might lead to the allergic reactions in consumers and induce microbial contamination in the final product. The main object of this research is to replace egg yolk partially with a type of modified potato starch (Octenyl Succinic Anhydride, OSA) and determine its best quality and concentration in reduced-fat mayonnaise formulation from the physico-chemical and microbial aspects. Materials and Methods: Mayonnaise samples were prepared by replacing 0, 25, 50, 75 and 100% of the weight of egg yolk with OSA starch. Chemical (acidity, pH, fat content), physical (emulsion stability, color) and microbial (total microbial count, mold, yeast, Lactobacillus, E.coli, Staphylococcus aureos and Salmonella) tests have been carried out on all of the samples and the selected sample was analysed for cholesterol content. Results: The results indicated that by reducing the amount of egg yolk, the pH, fat content, yellowness and microbial contamination of the samples were reduced and those with 25 and 50% substituted- egg yolk, showed the lowest emulsion stability and therefore were eliminated from the rest of the research and cholesterol contents of the other samples were determined. Conclusion: According to the results, 84.9% and 1.78% reductions in cholesterol and fat contents were obtained, respectively, by replacing 75% of egg yolk with OSA as compared to the control. Therefore the mentioned sample has been chosen as the best formulation for low fat/low cholesterol mayonnaise. Manuscript profile -
Open Access Article
478 - The Effect of Carboxymethyl Cellulose Film Containing Essential Oils of Cinnamon and Cloves on the Shelf Life of Refrigerated Beef
R. Mahjoob E. Ataye SalehiIntroduction: Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. Materials and Methods: In this study the impact of di MoreIntroduction: Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. Materials and Methods: In this study the impact of different concentrations of essential oil of cinnamon and cloves (0, 0.2, 0.3 and 0.4 %) is employed on the film of carboxy methyl cellulose. The tests were concerned with coated meat on 0, 3rd, 6th, 9th and twelfth days. Results: The samples coated with different films during this study were compared to the control. The coated samples showed lower pH, total volatile nitrogen, peroxide value, reactive thiobarbituric acid and total microbial count (p<0.05). Conclusion: The results indicated that the packed meat with carboxy methyl cellulose and different concentrations of cinnamon and cloves essential oils had effective results concerned with chemical spoilage of the product. The application of 0.3% of essential oil might be regarded as an optimum concentration for the essential oil. Manuscript profile -
Open Access Article
479 - The Effect of Sodium Caseinate Films Incorporated with Lactobacillus. acidophilus and Lactobacillus. casei Bacteria to Control Listeria monocytogenes Inoculated Silver Carp (Hypophthalmichthys molitrix) Fillet
S. M. Ojagh B. Shabanpour M. Kordjazi E. Abdolahzadeh M. GharaeiIntroduction: Casein-based edible films due to high nutritional value have potential toprotect the food products. The purpose of this investigation is to prepare sodium caseinatefilm containing Lactobacillus acidophilus and Lactobacillus casei and determine theantibacte MoreIntroduction: Casein-based edible films due to high nutritional value have potential toprotect the food products. The purpose of this investigation is to prepare sodium caseinatefilm containing Lactobacillus acidophilus and Lactobacillus casei and determine theantibacterial activity of the film against Listeria monocytogenes inoculated into the silver carpfillet.Materials and Methods: In this survey, Lactobacillus acidophilus and Lactobacillus caseibacteria in the form of solution were added to sodium caseinate film and dried at 40°C for 24hours. The effect of the film to control Listeria monocytogenes was determined on silver carpfillets and culture media during 9 days at 96 hour intervals. The viability of the LAB bacteriawithin 12 days in culture medium and fish fillet were studied at 96 hours intervals. The effectsof incorporated bacteria on the physical and mechanical properties of the film were alsoexamined.Results: The viability of lactic acid bacteria in fillets was increased. Both bacteria causedreduction in the Listeria count as compared to the control group. Lactic acid bacteria had asignificant effect on the solubility percentage, moisture, L index and color difference,however there were not significant differences in tensile strength and elongation percentage.Conclusion: Due to a significant decrease in L. monocytogenes viable count on culturemedia, it seems that the incorporation of LAB cells into films could be a useful method tocontrol food pathogens. Manuscript profile -
Open Access Article
480 - Investigation of Physicochemical Characteristics of Pasta Enriched with Spirulina platensis Powder
S. S. Mostolizadeh Y. Moradi M.S. Mortazavi A.A. Motallebi M. GhaeniIntroduction: In this research Spirulina platensis blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects in various food products enrichment has been employed. Information concerned to fortify wheat flour with powdered Spiru MoreIntroduction: In this research Spirulina platensis blue-green microalgae with unique nutrient content and numerous nutritional and therapeutic effects in various food products enrichment has been employed. Information concerned to fortify wheat flour with powdered Spirulina platensis microalgae to produce pasta is very limited. In this study, the effect of spirulina powder addition to pasta and evaluating the physico-chemical characteristics have been investigated.Materials and Methods: The effect of Spirulina platensis microalgae powder at 0.0, 0.25, 0.5, 0.75 and 1 (% W/W) concentrations on pasta have been studied and protein, fat, carbohydrate, total energy and iron were determined by standard procedures. physical examinations of the samples consisted of color and texture evaluations were Caused out by colorimetric and texture analyzer methods.Results: The results showed that different levels of spirulina microalgae powder had significant effects on chemical parameters of pasta (P< 0.05). Also, interaction of different levels of microalgae powder on the pasta color index was significant(P< 0.05) while on texture index of pasta was not significant (P> 0.05).Conclusion: The addition of 0.25% of Spirulina platensis microalgae powder to pasta, has improved the nutritional value and physical characteristics of the product and a functional food has been formulated that will be available to the community. Manuscript profile -
Open Access Article
481 - Influence of Temperature and Air Velocity Changes on Drying Process of Peanut in Hot Air Dryer
M. Gholami Parshokohi E. Merzanezhad A. H. Ahmad Beigi M. Salimi BaniIntroduction: Decrease of moisture content to safe level in order to reach maximum maintenance is the principle goal of drying agricultural products. Parameters of temperature and air velocity are considered the main important factors in drying process. Mathematical mod MoreIntroduction: Decrease of moisture content to safe level in order to reach maximum maintenance is the principle goal of drying agricultural products. Parameters of temperature and air velocity are considered the main important factors in drying process. Mathematical modeling of drying process is used to design and improve available drying system and also to control the process. Materials and Methods: In this research, the effect of temperature (40, 50, 60 and 70 ºC) and air velocity (2 and 3 m.s-1) changes on drying time and rate of drying peanut using hot air dryer has been studied. Moisture variations during drying process under different conditions were fitted using various mathematical models including Newton, Two-term, Midili, Page, Modified Page and Logarithmic. Results: Factors of temperature and air velocity had significant effects on the drying time and the rate of drying (P<0.01). Conclusion: Effect of temperature on the drying process was considerable, therefore an increase in this parameter led to a 67.8% decrease in time and a 109% increase in drying rate. The maximum influence of air velocity on drying time and rate was 37.3 and 20.9%, respectively. Moisture variations during the drying process were well fitted to a two-term model(R=0.999). Manuscript profile -
Open Access Article
482 - Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin
M. Ardahe Sh. ShahriariIntroduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are per MoreIntroduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are performed. Materials and Methods: In this research the extract of the green tea was isolated and examined for total phenolic content using folin-ciocalteav method. The extract was investigated for antioxidant activity using free radical scavenging (DPPH), discolouration of the beta carotene-linoleic acid and the oxidative stability index methods. In the following, tea extract and lecithin were added to the beef-tallow at the concentrations 100, 300, 600 and 900 ppm and 0.1, 0.3 and 0.5% and combined 900 ppm lecithin + 0.5% tea extract ،600 ppm lecithin + 0.5% tea extract respectively. The peroxide value, free fatty acid and oxidation stability index of the tea extract and lecithin containing samples and the control sample were compared. Results: The results indicated that green tea extract at the concentration of 600 ppm showed a good activity that was equivalent to Butylated hydroxytoluene (BHT), the synthetic antioxidant. The synergistic activity of the added phospholipids and the natural antioxidant present in green tea indicated that the activity was concentration dependent concerning the synergist. Conclusion: It might be concluded that application of tea extract in lecithin improves the combination with oxidative of stability of beef-tallow. Manuscript profile -
Open Access Article
483 - The Effects of Cold Pressed Colza Oil on the Hematological, Biochemical and Liver Enzymes Factors of Rat
L. Zinatbakhsh Z. Piravi vanak A. R. Mohajer T. Shokri A. R. Hasani BaferaniIntroduction: The increase in the production, consumption and nutritional benefits of oils extracted by cold press method has been studied. The safety of colza oil extracted by this method has been studied and compared with refined colza oil in respect of hematological, MoreIntroduction: The increase in the production, consumption and nutritional benefits of oils extracted by cold press method has been studied. The safety of colza oil extracted by this method has been studied and compared with refined colza oil in respect of hematological, biochemical and liver enzymes factors in rats. Materials and Methods: According to the guideline for chemical testing the study of oral toxicity in rodents, 56 rats were divided into five groups: group 1 were fed with the normal diet, group 2 were fed by the normal diet and refined colza oil with the dose of 5 mg/kg of body weight and groups 3, 4 and 5 were fed by the cold pressed colza oil with the doses of 2.5, 5 and 7.5 mg/kg of body weight respectively, in addition to their normal diet. During the ninety days periods, some factors namely body weight, food and water consumption, toxicity, clinical observations, ophthalmic examinations, were studied. Results: Weight variation, blood parameters and biochemical factors of rats were investigated and accordingly showed significant decreases in triglyceride level and liver enzymes (ALT, AST) among the group fed by the cold pressed colza oil as compared to the group receiving refined colza oil (The difference was considered statistically significant (P<0.05)). Conclusion: Colza oil extracted by the cold press method as described earlier did not affect the hematological, biochemical parameters and liver enzymes in rats. Manuscript profile -
Open Access Article
484 - Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali
L. Taherpour M. Hosseinifarahi M. RadiIntroduction: Replacement of synthetic pesticides and antifungal compounds with naturalones for reducing the decay of agricultural products is a challenge in the industry.Materials and Methods: In order to investigate the effects of sodium alginate (Alg-Na) andpomegrana MoreIntroduction: Replacement of synthetic pesticides and antifungal compounds with naturalones for reducing the decay of agricultural products is a challenge in the industry.Materials and Methods: In order to investigate the effects of sodium alginate (Alg-Na) andpomegranate peel extract (PPE) on reduction of decay and improving the postharvest qualityof sweet lemon fruit, an experiment based on Completely Randomized Design (CRD) with sixtreatments and three replications was conducted. Treatments included Control (C), SodiumAlginate (Alg-Na 1%), PPE, PPE/Water ratio of 1:1, PPE/Water ratio of 1:2, PPE/Water ratioof 2:1 combined with Alg-Na 1%. Treated fruits were kept for 35 days at 20 oC and the fruitcharacteristics were evaluated at seven day intervals. Traits such as weight loss%, fruitfirmness (N), total acidity (TA %), pH, TSS%, vitamin C, fruit skin color (a*, b* and L*) andorganoleptic properties were measured.Results: The results showed that postharvest application of PPE and Alg-Na 1% hadsignificant effect on maintenance of sweet lemon in storage as compared to untreated fruits.The lowest fruit decay and microbial concentration was obtained in fruit treated with PPE andAlg-Na 1% as compared to other treatments. The lowest weight loss% was obtained in fruittreated with PPE and Alg-Na 1% and the highest was observed in untreated fruits. Fruittreated with PPE and Alg-Na 1% showed the highest fruit firmness at the end of storageperiod as compared to the control. The highest vitamin C at the end of storage was observedin fruit treated with PPE and Alg-Na 1%. The sensory test showed that consumer'sacceptability was increased by increasing the PPE concentration plus at Alg-Na 1%.Conclusion: Our study suggests that the use of PPE combined alginate coating has thepotential to maintain sweet lemon quality and extend its postharvest life to 35 days. Manuscript profile -
Open Access Article
485 - The Effect of Transglutaminase and Whey Protein Concentrate on Some Physicochemical, Sensory and Microbial Properties of Probiotic Drink Made from Mixture of Cow Milk and Soy Milk
B. Kouhestani R. Pourahmad B. KhorshidpourIntroduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of tran MoreIntroduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of transglutaminase (TG) and Whey Protein Concentrate (WPC) on physicochemical, sensory and microbial properties of functional drink from mixture of cow's milk and soya milk. Materials and Methods: Cow's milk and soya milk with equal proportion were used for producing probiotic drink containing Lactobacillus casei. Different concentrations of transglutaminase (150, 200 and 250 ppm) and WPC (0.5, 1 and 1.5 % w/w) were added and the viability of probiotic bacteria and physicochemical and sensory properties of the drink samples were studied during three weeks of cold storage. Results: The results showed that the addition of enzyme and WPC increased the viscosity significantly (p˂0.05). Samples containing 1.5% WPC and 200 ppm enzyme and 1.5% WPC and 250 ppm enzyme had the highest acidity and the lowest pH. The highest number of L. casei belonged to the sample containing 0.5% WPC and 150 ppm enzyme. Moreover, this sample had the highest score of overall acceptability during storage. During the storage time, the viability of L. casei and pH decreased significantly (p˂0.05) whereas acidity and viscosity increased significantly (p˂0.05). The population of probiotic bacteria of the samples during storage was more than 106 CFU/ml. Conclusion: The addition of 0.5% WPC and 150 ppm transglutaminase resulted in production of a functional drink with the highest viability of probiotic bacteria and sensory quality. Manuscript profile -
Open Access Article
486 - Investigating the Possibility of Producing Low-sodium Yoghurt Drink Containing Dill Essential Oil and Potassium Chloride
S. Samaee L. Nateghi S. BerenjyIntroduction: Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However dueto the presence of sodium chloride salt, it restricts the its use in people with hypertension. Onthe other hand, the antifungal and antibacterial effects and desirable aroma of d MoreIntroduction: Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However dueto the presence of sodium chloride salt, it restricts the its use in people with hypertension. Onthe other hand, the antifungal and antibacterial effects and desirable aroma of dill essential oilhave been confirmed. Therefore, in order to help patients with blood pressure and to takeadvantage of the health benefits of Yoghurt Drink, a low-salt Yoghurt Drink product with thereplacement of potassium chloride instead of sodium chloride and the use of dill essential oilis produced to improve the taste and increase the shelf life of the Yoghurt Drink.Materials and Methods: Salts were substituted in Yoghurt Drink formulations withconcentrations of 0 (control), 25, 50, 75 and 100% by potassium chloride alone and with 0.3%of dill essential oil. Therefore, 10 treatments were designed according to completelyrandomized design. Physicochemical tests including acidity, pH, sedimentation, dry matterand sediment, mold and coliform, and sensory evaluation (taste, salinity, oral sensation, totalacceptance) were camied out in triplicate orden on the first and sixty days of maintenance.Results: The results of the tests were analyzed according to Duncan's one-way ANOVA testat 95% confidence level. The results of physicochemical and microbial properties showed thatreplacement of sodium salt with potassium chloride had no significant effect on acidity, pH,sedimentation, dry matter (p < 0.05). According to the results, by increasing the concentrationof potassium salt in respect of sodium salt at concentrations higher than 50% in the presenceof 0.3% of the essential oil, the organoleptic properties of the product significantly decreased(p < 0.05).Conclusion: The results of this study proved the possibility of replacing sodium salts withpotassium salts up to 50% in the presence of 0.3% of essential oils, without undesirableeffects on the physico-chemical, microbial and organoleptic properties of the product. Manuscript profile -
Open Access Article
487 - Evaluation of Health Hazards of Cadmium and Arsenic in Lettuce and Cabbage Cultivated in Khuzestan Province
Z. Moavi Kh. Payandeh M. TadayoniIntroduction: Cadmium and arsenic have toxicity and can accumulate in food and causepoisoning and disease in the human body. In this research, the amount of contamination ofheavy metals, particularly arsenic and cadmium in lettuce and common cabbage and soil inthree cit MoreIntroduction: Cadmium and arsenic have toxicity and can accumulate in food and causepoisoning and disease in the human body. In this research, the amount of contamination ofheavy metals, particularly arsenic and cadmium in lettuce and common cabbage and soil inthree cities of Hamidieh, Dezful and Ramhormoz in Khuzestan province were investigated.Materials and Methods: In order to implement the research, 15 samples of lettuce andcabbage cultivars were cultured and 15 soil samples were collected from cities of Hamidieh,Dezful and Ramhormoz in Khuzestan province. The ecological risk of cadmium and arsenicwas studied using pollution indices.Results: The lowest amounts of contaminations in both cabbage and lettuce vegetablesconcerned with arsenic were found in Dezful at the concentrations of 1.39 and 0.85 ppmwhile the highest concentrations were observed in Ramhormoz at the levels of 2.44 and 1.49ppm respectively. Ramhormoz soil indicated the highest concentrations at arsenic (2.24 ppm)while Dezful soil showed the highest amount of cadmium (0.25 ppm). The results showed thatheavy metals of arsenic and cadmium in the studied cities had low ecological risk (Er<40) andlow risk (IR) risk index (RI<150). The highest risk index is in Hamidieh (32.4) and the lowestrisk index is Ramhormoz (11.66).Conclusion: The results of Health Hazard Index (HI) in lettuce and cabbage were less than 1,indicating that the concentration of these elements in the soil would be hazardous and wouldhave adverse health effects for the consumer. Manuscript profile -
Open Access Article
488 - Investigation of Thin Layer-Drying Kinetics of Strawberry Using Infrared Radiation
F. Salehi Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinet More Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinetic modeling of strawberry in an infrared dryer was investigated. The effect of radiation lamp power (150, 250 and 375 W) and distance of the lamp from the sample (5, 7.5 and 10 cm), on drying time, and moisture diffusion coefficients during the drying process of strawberry were evaluated. For measuring the weight of the samples during experimentation without taking them out of the dryer, the tray with samples was suspended on the digital balance. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page –II, Newton, Midilli and Logarithmic) were fitted to experimental data to study the drying kinetics and fitting quality (coefficient of determination and standard error) of them was analyzed. Results: By increasing infrared lamp power from 150 to 375 W, the drying time of strawberry is reduced by 79.8%. Decreasing the distance of the lamp from a sample from 10 to 5 cm, 40.1 % of drying time is reduced. The effective diffusivity coefficient was increased by increasing heat source power and decreasing distance. Moisture effective diffusivity coefficient of strawberry was between 1.54×10-9 to 13.83×10-9 m2/s. Conclusion: The effect of radiation lamp power and distance on the drying process of strawberry is significant. Modeling of strawberry drying process showed that all the models led to proper results, but in total, the Page model, compared to other studied models, with the biggest coefficient of determination (R2=0.999) and the smallest error (<0.011), had closer results to the experimental data. Manuscript profile -
Open Access Article
489 - Molecular Detection of Methicillin Resistant Enterotoxin a Producing Staphylococcus aureus in Profiteroles in Karaj in 2016
M. Makvandi N. HarzandiIntroduction: 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
490 - The Chelating Effect of Black Tea Extract on Metals
Z. Nazari M. Gharachorloo A. H. ElhamiradIntroduction: The oxidation process in oils and fats and the speed of oxidation to someextent depends on the presence of prooxidants namely metals. The application of chelatingagents namely citric acid among others can retard this process. In this study the chelatingeff MoreIntroduction: The oxidation process in oils and fats and the speed of oxidation to someextent depends on the presence of prooxidants namely metals. The application of chelatingagents namely citric acid among others can retard this process. In this study the chelatingeffect of tea extract, tannic acid and citric acid are evaluated and compared to each other.Materials and Methods: Copper in the organic form at the concentration of 0.1 ppm wereadded to tallow, sunflower seed, canola and olive oils and then by the addition of 0.01% citricacid, 0.01% tannic acid and 0.1% tea extract the effect of chelation concerned with each oilhas been evaluated.Results: The results indicated that all the chemicals (citric and tannic acids) and tea extractadded have chelating effect on copper and increased the induction period of the oilsconcerned.Conclusion: It was concluded that tannic acid followed by tea extract and citric acid had thebest chelating effect on copper. Manuscript profile -
Open Access Article
491 - Detection of Bacillus Coagulans in Probiotic Products by PCR Molecular Method
F. Motazedi H. Nikoopour M. H. ShahhosseinyIntroduction: Probiotics are microorganisms that if administered in adequate amounts wouldhave beneficial effects on the host's health. Bacillus coagulans is a probiotic bacteria whichsometimes mistakenly called Lactobacillus sporogenes. B. coagulans is a gram positive MoreIntroduction: Probiotics are microorganisms that if administered in adequate amounts wouldhave beneficial effects on the host's health. Bacillus coagulans is a probiotic bacteria whichsometimes mistakenly called Lactobacillus sporogenes. B. coagulans is a gram positive andfacultative aerobic and anaerobic, catalase positive, oxidase negative and endospore formingbacteria. The aim of this study is the rapid molecular detection of B. coagulans in variousprobiotic products.Materials and Methods: PCR test was optimized by using B. coagulans standard strain.Limit of detection (LOD) and specificity of this test were investigated by using related speciesof DNA. Samples of probiotic products which contain B. coagulans were collected from theIranian market and various methods of DNA extraction were optimized for these products.Results: Amplicon with the size of 450bp was amplified by PCR test and observed byelectrophoresis method. In specificity test none were positive using DNA for intendedorganisms. B. coagulans species were identified in all the samples by PCR method.Conclusion: According to the results of this study B. coagulans was detected in all samples.It was concluded that PCR is a reliable and accurate method to identify these products thatmight contain B. coagulans probiotics bactria. Manuscript profile -
Open Access Article
492 - The Effect of Chemical Intersterification of Palm Stearin and Canola on Physicochemical Characteristics of Produced Product
M. Ashofteh M. Ghavami M. GharachorlooIntroduction: The adverse effects of trans fatty acids on health during hydrogenation demands trans free products. Trans interesterification might be considered a process to solve this problem. The aim of this study is to interesterify palm stearin and canola to provide MoreIntroduction: The adverse effects of trans fatty acids on health during hydrogenation demands trans free products. Trans interesterification might be considered a process to solve this problem. The aim of this study is to interesterify palm stearin and canola to provide a hardened media and then investigate the physicochemical characteristics of the product. Materials and Methods: Binary blends of palm stearin/canola oil (in ratios of 10:90, 20:80, 30:70, 40:60 and 50:50 w/w) were interesterified using sodium methoxide as an alkaline catalyst. The changes in fatty acid composition, the 2-position arrangements of fatty acids, free fatty acids content, peroxide value, soap content, induction period at 120 °C (IP120), slip melting point (SMP) and solid fat content (SFC) of fat blends, before and after interesterification, were investigated. Results: Studies on fatty acid composition before and after interesterification showed that the process did not affect the chemical structure of fatty acid and the concentration of trans. All blends were trans-free and contained high essential fatty acids contents. Studies concerned with the 2-position arrangements of fatty acids, have shown that the expected random equilibrium has been achieved after 60 min of processing. Interesterification has modified the melting properties of fat blends by decreasing SMP and SFC.Conclusion: Interesterification has modified the melting properties of fat blends by decreasing SMP and SFC. Interesterified blends of palm stearin/canola oil at the ratio of 10:90 for liquid margarine, 20:80 and 30:70 for soft tub margarine, 30:70 and 40:60 for Iranian vanaspati and 50:50 for ice-cream formulation showed desirable characteristics. Manuscript profile -
Open Access Article
493 - 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 TaftiIntroduction: 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 MoreIntroduction: 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
494 - The Effect of Different Levels of Compost and Chemical Fertilizer on Dough Characteristics and Quality of Bread Produced from Spring Wheat
M. Jafari F. Sadeghi S. M. Seyedain Ardabili G. NajafianIntroduction: Wheat is the only grain that due to its nature containing gluten has important application in the production of various type of bread. Wheat quality and the bread produced have direct and positive correlation with environmental factors. Applications of org MoreIntroduction: Wheat is the only grain that due to its nature containing gluten has important application in the production of various type of bread. Wheat quality and the bread produced have direct and positive correlation with environmental factors. Applications of organic matters on land have improved the quality of wheat, dough and the bread produced. Materials and Methods: This study was conducted with five fertilizer treatments on the spring wheat in Mahidasht Research Station of Kermanshah in the year 2013. The rheological and extensographic evaluations of dough as well as tests concerned with the quality and size of produced Barbary and Baguette breads regarding staling and sensory evaluation after 1st , 2nd and 5th days of baking were carried out. Results: Combined treatments of organic and chemical fertilizers produced higher quality bread. This was concerned with flavour, volume and staling of bread produced as compared to the control. Conclusion: The results of this study indicated that high quality of flour and bread were produced as the result of chemical and organic fertilizers treatments. The mentioned treatment produced maximum amount of gluten in the wheat, improved the rheological properties of dough and bread volume. The other roles of the treatment were sustainable agriculture cycle, conservation of fertile land and production of healthy and natural products. Manuscript profile -
Open Access Article
495 - Evaluation of the Chemical and Microbial Characteristics of Pasteurized Yoghurt Drink and Milk Products in Zanjan Province During the Years of 2012 to 2014
A. Mirza Alizadeha J. Tajkey N. Satei A. A. Zamani J. HejaziIntroduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that MoreIntroduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that were produced in Zanjan province between the years of 2012 and 2014. Materials and Methods: Totally 101 samples of pasteurized milk and 63 samples of pasteurized yoghurt drink were analysed. Sampling and chemical and microbial tests were carried out according to the Iranian National Standard. Results: According to our finding out of thetotal samples of pasteurized milk, in terms of acidity, one sample (0.99%), in terms of milks solid not fat contents, 10 samples (9.9%) and in terms of density 9 samples (8.91%) were not according to the standard. Microbial contaminations were not observed in the samples studied. The yoghurt drink samples were according to standard in terms of acidity and pH and only two samples had solid not fat contents more than the figure defined by the Iranian National Standard. The microbial examination of the yoghurt drink indicated that one sample was contaminated with coliform and five samples showed the presence of mold and yeast. Conclusion: Our findings have indicated that the microbiological loads of pasteurized yoghurt drinks and milk produced in Zanjan province are according to the values defined by Iranian National Standard, however continues supervision and controlling is required for both chemical and microbiological values of these products. Manuscript profile -
Open Access Article
496 - Effect of Microliposomes Containing Phenolic and Tocopherol Compounds of (Pistacia atlantica) Kernel Oil on the Butter Stability
M. Nikkhah J. Khoshkho S. E. Hoseini P. Mahasti A. AkhondzadehIntroduction: Wild pistachio (pistacia atlantica), as a plant source is rich in phenolic and tocopherol content that has significant antioxidant, therapeutic and antimicrobial effects. Encapsulation can be used as an effective method to improve the stability and prevent MoreIntroduction: Wild pistachio (pistacia atlantica), as a plant source is rich in phenolic and tocopherol content that has significant antioxidant, therapeutic and antimicrobial effects. Encapsulation can be used as an effective method to improve the stability and prevent undesirable taste of phenolic compounds. Therefore in this study, the effect of micro liposomes containing phenolic and tocopherol compounds of pistacia atlantica (Beneh) oil on oxidative stability of butter was investigated.Results: The particle size of liposome was in the range of 4-9μm. The addition of cholesterol had a significant effect on particle size. The addition of cholesterol increased the zeta potential of the samples. The total concentration of 40 to 20 mg lecithin to cholesterol was identified as an optimal concentration in the production of micro liposomes and it was used in determination of oxidative stability of butter. The results showed that N400 (sample containing 400 mg / 1000g of phenolic and tocopherol compounds of pistacia atlantica) had the highest stability.Conclusion: The results of this study showed that use of phenolic and tocopherol compounds of Beneh kernel oil, in form of microcapsules might be used to prevent chemical spoilage and also increase the shelf life and beneficial properties of cream and butter derived it, and it has taken a positive step towards producing functional products and promoting consumer health. Manuscript profile -
Open Access Article
497 - Green Synthesis of Colloidal Gold Nanoparticles by Curcumin Extracted from Turmeric and Evaluation of its Antioxidant activity
N. Khosh Lahjeha K. Larijani E. Pournamdari F. , Zamani Hargalani H. SaeidianIntroduction: Gold nanoparticles can be used as a protective compound in the packaging of nutritionally valuable materials due to their non-toxic effects on humans and high antibacterial and antioxidant properties. Other applications in the food industry, such as the co MoreIntroduction: Gold nanoparticles can be used as a protective compound in the packaging of nutritionally valuable materials due to their non-toxic effects on humans and high antibacterial and antioxidant properties. Other applications in the food industry, such as the construction of sensors to identify the remnants of hazardous materials from agricultural and industrial processes, are conceivable for these materials. One of the methods of synthesis of these nanoparticles is the use of natural compounds due to reducing the side effects of chemicals, a new approach that in recent years has been referred to as "green chemistry".Materials and Methods: gold nanoparticles were synthesized using curcumin purified from turmeric as the main source of this compound. The synthesis process was investigated using UV-VIS, FT-IR spectroscopy methods. The structure and morphology of the nanoparticles were performed using XRD spectroscopy and TEM and SEM imaging. The antioxidant properties of gold-curcumin nanoparticles were evaluated by DPPH free radical scavenging method.Results: Au-nanoparticles were synthesized using the green chemistry method using curcumin purified from turmeric in the form of a cross and cubic crystal structure of filled funds with an average size of 9.80 nm. Antioxidant studies showed that the free radical scavenging ability of gold-curcumin nanoparticles was increased as compared to pure curcumin.Conclusion: Curcumin as a natural compound with antioxidant properties has the ability to reduce gold ions and convert them into nanoparticles, and due to the use of these nanoparticles in the food industry, this method can be used as a green, inexpensive and eco-friendly. Manuscript profile -
Open Access Article
498 - Effect of Active Coating with Carboxy Methyl Cellulose and Tragacanth Containing Cloves Extract on Some Quality and Shelf Life of Eggs During Storage
R. Roudashtian Sh. Shabani G.H. AsadiIntroduction: Among foods, egg is noticeable due to its high content of proteins, essential amino acids and fat soluble vitamins. The presence of low amount of water and carbon dioxide inside the shell have direct effect in the freshness and quality of the egg. These tw MoreIntroduction: Among foods, egg is noticeable due to its high content of proteins, essential amino acids and fat soluble vitamins. The presence of low amount of water and carbon dioxide inside the shell have direct effect in the freshness and quality of the egg. These two elements may fade away during storage and therefore the quality may be diminished as the result. A novel method for preventing this phenomenon is the coating of relevant channels by biopolymeric materials. In this study, the effect of coating with CMC biopolymer reinforced with tragacanth containing clove ethanolic extract during storage were evaluated. Materials and Methods: The qualitative factors studied were percentage, weight loss, Haugh unit, yolk index, albumin pH, shell resistancy in 30 days of room temperature. Results: The results that were counted out in triplicate orders indicated that 1.5% CMC, 1.5% tragacanth, 10% clove extract concentrations exhibited the best results. conclusion: It might be concluded that coating as mentioned earlier had a positive effect and meaningful difference with the uncoated samples improved and extended the storage shelf life of eggs at room temperature. Manuscript profile -
Open Access Article
499 - Optimization of Irradiated Kiwi Fruit Properties Using Response Surface Methodology and Prediction with Neural Network and Regression Method
H. Kiani M. H. Rahmati A. Mohammad-RazdariIntroduction: Application of ionizing radiation as a new method in the preservation ofagricultural products has been introduced since 35 years ago. Gamma irradiation has beenintroduced as a new technique to preserve the foods.Materials and Methods: Kiwifruit cultivar (H MoreIntroduction: Application of ionizing radiation as a new method in the preservation ofagricultural products has been introduced since 35 years ago. Gamma irradiation has beenintroduced as a new technique to preserve the foods.Materials and Methods: Kiwifruit cultivar (Hayward) has been used and the samples with 0(Control), 0.5, 1 and 2 kGy cobalt-60 were gamma irradiated then refrigerated at 3±1°C for aduration of 0, 30.60 and 90 days. In this study Response Surface Methodology and inputparameters consisted of irradiation dose and storage time for optimal conditions for storage ofirradiated kiwis were determined. Finally, using regression and neural network methodsoutput prediction and response surface method were compared.Results : The optimal conditions for storage of irradiated kiwis were determined. Theoptimum point for shelf-life, radiation dose, weight, color parameters L*, a* and b*, ascorbicacid content and pH value, were proposed respectively, (two months, 1 kGy, 48.13 and 45.86,11.03 and 12.79, 29.916, 3.2545). By increasing storage time and radiation dose, the weightof stored samples reduced. By increasing irradiation dose and duration of storage a*parameter decreased. By increasing irradiation dose also the b* parameter reduced but byincreased storage time, L* increased. Similarly, by increasing storage time and radiation dose,pH value increased and ascorbic acid content reduced.Conclusion: The neural network and regression analysis have been employed to predict thechanges in color, weight, pH value and ascorbic acid content. Manuscript profile -
Open Access Article
500 - Investigation the Saturated and Trans Fatty Aid contents of Confectionary Products in Kermanshah City
N. Mardafkan F. Beigmohammadi Sh. AhmadiIntroduction: There is a relationship between the consumption of saturated, trans fatty acidsand coronary heart disease, however there are unresolved matters to be concerned about thecontent of saturated and trans fatty acids in Iranian confectionery sweets.Materials an MoreIntroduction: There is a relationship between the consumption of saturated, trans fatty acidsand coronary heart disease, however there are unresolved matters to be concerned about thecontent of saturated and trans fatty acids in Iranian confectionery sweets.Materials and Methods: Four types of confectionary sweets popular and consumedfrequently consisted of dry, semi-dry, wet and frying types were selected and purchased fromthree famous confectionary shops with six replicate orders during six month periods. The oilsamples after extraction were subjected to methylation to prepare methyl ester of the fattyacids. The methyl ester samples were injected to a gas chromatography equipped with BPX70capillary column and Flame Ionisation Detector where the firm identification was made bycomparison with standards.Results: The results showed that the major saturated fatty acid in all the pastries was palmiticacid accounting for 25 to 35 % for different samples. The other major saturated fatty acid wasstearic acid ranging 5 to 10%. The unsaturated fatty acid; elaidic acid (C18:1t) accounted for7 to 13%, expect for Doughnut that was less than 1%. In total the amount of saturated fattyacids and trans fatty acid of the samples was much higher than the minimum standardtherefore total TFA content in Nan Brenji A, B and C brands were13.3, 8.03 and 11.45,respectively. The values of TFA in Danish type were 15.67, 15.25 and 16.78, respectivelyand in Napeloni type was11.82, 15.9 and 11.46, respectively.Conclusion: It is necessary and advisable to replace the edible oils containing high trans fattyacids in the formulation of these sweets with healthier ones containing lower trans content. Manuscript profile -
Open Access Article
501 - 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. JafarianIntroduction: 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 MoreIntroduction: 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 -
Open Access Article
502 - Determination of the Antioxidant Activity of Calendula officinalis Extract and its Role in Synthesis of ZnO Nanoparticles
F. Nematollahi F. Taheri Konjini F. Zamani HergalaniIntroduction: The synthesis of zinc oxide nanoparticles is valuable due to its applications in the packaging and food industries as permitted additives to increase the shelf life.Materials and Methods: In this research, the synthesis of green nanoparticles of zinc MoreIntroduction: The synthesis of zinc oxide nanoparticles is valuable due to its applications in the packaging and food industries as permitted additives to increase the shelf life.Materials and Methods: In this research, the synthesis of green nanoparticles of zinc oxide were performed by zinc acetate dihydrate. Calendula officinalis extract was used as reducing and stabilizing agent. The prepared ZnO NPs were characterized by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), Energy dispersive X- ray (EDX) and X-ray diffraction (XRD) analysis.Results: The size of nanoparticles prepared by Calendula officinalis extract was obtained at 8 to 22nm In addition, the antioxidant properties of prepared nanoparticles were analyzed in the terms of total phenolic and flavonoid content. The antioxidant activity of zinc oxide nanoparticles was evaluated using 2,2- diphenyl picryl hydrazyl (DPPH) method. Gallic acid was used as standard to draw the calibration curve. The amount of total phenolic compounds in aqueous extract of the plant was 303 mg of gallic acid per gram.Conclusion: Calendula officinalis extract showed high antioxidant activity and great potential for green synthesis of nanoparticles. The average diameter of nanoparticles synthesized without plant extract as a stabilizer, was larger than the green synthesized one (more than 18 nm). There was also less agglomeration in nanoparticles synthesized by Calendula officinalis extract. Manuscript profile -
Open Access Article
503 - Evaluation of the Effect of Polyethylene Coating Based on Silver Nanoparticles on Increasing the Shelf Life, Qualitative and Microbial Parameters of Wheat Germ
M. Darab Sh. Shahriari H. MozafariIntroduction: It is possible to increase the shelf life and maintain the quality of wheat germ during storage by using suitable packaging. One of the new technologies considered by researchers is the use of packaging based on nanoparticles.Materials and Methods: In this MoreIntroduction: It is possible to increase the shelf life and maintain the quality of wheat germ during storage by using suitable packaging. One of the new technologies considered by researchers is the use of packaging based on nanoparticles.Materials and Methods: In this study, wheat germs were packaged in polyethylene packages containing silver nanoparticles, and the effect of the packaging on the quality characteristics and shelf life of wheat germ were determined. In this research work, at determining the most optimal conditions for the packaging of wheat germ, the effects of weight percent (wt%) of nanosilver (0, 3, and 5%), time of storage (0, 5, and 10 days), and three different temperatures (2, 4, and 6 0C) on the shelf life of wheat germ have been studied.Results: The results showed that temperature, storage time, and concentration of nanosilver in polyethylene packaging had significant effects on moisture, pH, and enzyme activity of wheat germ. Experimental data indicated that the storage time of wheat germ increased by increasing the concentration of nanosilver from 3% to 5% and by decreasing temperature from 6 ° C to 2 ° C for ten days. Nanoparticle packages were significantly (P <0.05) able to reduce mold growth in wheat germ.Conclusion: Based on the results, it might be concluded that the application of films based on silver nanoparticles increases the shelf life of wheat germ. Wheat germ had the highest shelf life in packaging with 5% silver nanoparticles at 2 ° C and was selected as the selected sample. Manuscript profile