List of Articles اسانس زنجبیل

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  1 - Investigating the effect of chia seed gum and ginger nanoemulsion on the microbial and chemical characteristics of rainbow trout during storage
  A. Mozafari
  10.30495/jftn.2023.73923.11262
  Introduction: 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 More

  Introduction: 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
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  2 - Effect of modified atmosphere packaging and cinnamon and ginger essential oils on microbial growth and sensory properties of creamy donuts
  Nazanin Zand Mohammad Reza Eshaghi Hiva Abolghasem
  Objectives: The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen),as well as vacuum and ordinary condition and ginger and cinnamon essential oils were evaluated to prolong shelf life of of creamy donut at ambient (25ºC) in More

  Objectives: The effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen),as well as vacuum and ordinary condition and ginger and cinnamon essential oils were evaluated to prolong shelf life of of creamy donut at ambient (25ºC) in one 4-layer container (119 μ).Methods: Ordinary packaging, as control samples were compared with four type of modified atmosphere packaging 1) 80% CO2 + 20% N2; 2) 20% CO2 + 80% N2;3) 50% CO2 + 50% N2, and 4) under vacuum condition along with injection ginger and cinnamon essential oils and samples without essential oils. Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ),‌‌chemical pH test, amount of dripped water and sensory evaluation during 20 days.Results: The shelf life, of creamy donut samples were reported with ginger essential oil under gas compositions, 80% CO2; 50% CO2 & 20% CO2 20, 19, 16 days in vacuum and ordinary conditions were 13, 11 days respectively, with cinnamon essential oil under different modified atmospheres, vacuum and ordinary conditions were 18, 16, 14, 11,‌‌ 9 days, without essential oil injection, under gas compounds above and vacuum and ordinary conditions were 15, 13, 11, 9, 6 days respectively.Conclusion: The best condition belonged to samples containing ginger essential oil under conditions 80% CO2 till 20 days, which had desirable effects on microbial population (aerobics bacteria "4.82 logcfu/ml", mold & yeast "2.56 logcfu/ml"), amounts of pH (5.49), dripped water (%0.61) and also sensory properties of samples. Manuscript profile
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  3 - Effects of Aromatherapy with Ginger Essential Oil on Tonic Immobility Reactions and some Blood Metabolites of Caponized and Intact Cockerels
  mohammad javad skandri Farhad Samadian reza naghiha mostafa Ghaderi-Zefrehei
  Inroduction & Objective:Aromatherapy with essential oils (EO) in rats has been reported to alter some of the serum variables and reduce anxiety. Therefore, the purpose of this study was to investigate the effect of aromatherapy with ginger EO on serum metabolites an More

  Inroduction & Objective:Aromatherapy with essential oils (EO) in rats has been reported to alter some of the serum variables and reduce anxiety. Therefore, the purpose of this study was to investigate the effect of aromatherapy with ginger EO on serum metabolites and fear related responses in capons and intact cockerels. Materials and Methods:In this study, 10 caponized and 10 sham-operatedcockerelswere used. Half of the poultries in each group (capons=5 andsham-operated cockerels=5) were treated by aromatic EO in a chamber, and the rest of experimental poultries were exposed to water vapor in the same chamber. Eachbird after removal from the chamber was held by both legs and swung into an inverted position for 30 s and thereaftertonic immobility (TI)test was performed on it.Two weeks after this test, the aromatherapy process was repeated in all birds and blood plasma metabolites were measured before and after aromatherapy. Results: Aromatherapy in the caponized group resulted in a decrease in the tonic immobility duration, indicating a decrease in fearfulness induced by harvesting process.Moreover, aromatherapy significantly increased plasmalevels of glucose, protein and total urea in cockerels. Conclusion: Aromatherapy is probably by activating the sympathetic system and increase blood pressure, lead to increased levels of glucose, protein and serum urea and reduce the number of inductions required to attain the TI response. Therefore, ginger EOexposure during manual harvesting maybe advisable to reduce fearful responses in cockerels. Manuscript profile
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  4 - Effect of Modified Atmosphere Packaging and Essential Oils of Ginger and Cuminum on Microbial Population and Organoliptic Properties of Traditional Muffin of Ahvaz
  Madia Khosravia Bakhtiyari Nazanin Zand
  10.30495/jfst.2021.1933783.1729
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