List of Articles Functional food

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  1 - Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract
  Zahra Farahani
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  2 - Effects of spirulina-enriched yogurt on FBS and MDA levels in type 2 diabetic patients
  Ayda Ghaffari Ashtiani Anousheh Sharifan Morteza Gharibi Rahmatollah MoradZadeh
  10.30495/fh.2023.71175.1128
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  3 - 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 Nasoohi
  10.30495/jftn.2022.62166.11142
  Introduction: 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- More

  Introduction: 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
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  4 - Evaluation of Physicochemical Characteristics and Viability of Lactobacillus Acidophilus in Synbiotic Date Syrup Yogurt
  Z. Mohammad Hosseini F. Khodaeian Chegeni R. Pourahmad
  Introduction: 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 More

  Introduction: 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
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  5 - Investigation of Physicochemical Characteristics of Pasta Enriched with Spirulina platensis Powder
  S. S. Mostolizadeh Y. Moradi M.S. Mortazavi A.A. Motallebi M. Ghaeni
  Introduction: 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 More

  Introduction: 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
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  6 - Functional eggs; Enriched with minerals, vitamins and pigments
  dariush khademi shurmasti
  10.30495/qafj.2022.1956967.1028
  Egg is considered as natural life supporting essential compounds source which provides nutritious food with biological packaging. Nowadays, due to the increasing level of awareness, the sensory and nutritional quality of eggs is becoming a growing concern for consumers. More

  Egg is considered as natural life supporting essential compounds source which provides nutritious food with biological packaging. Nowadays, due to the increasing level of awareness, the sensory and nutritional quality of eggs is becoming a growing concern for consumers. So, there is a growing demand for eggs with characteristics and effectiveness beyond a common food, including eggs enriched in nutrients such as trace minerals (selenium, iron, zinc, iodin, copper, etc.), vitamins (water and fat soluble), antioxidant compounds (such as carotenoids). The acheivement to this purpose is simply possible and economic through dietary approaches producind the designer eggs, resulting eggs can offer functions above and beyond that they usally provide. Designer eggs provide new and attractive options for consumers who want eggs with different nutritional properties than regular eggs. In this review, an attempt has been made to provide various nutritional approaches in the breeding and management of laying hens for the production of eggs designed, including various forms of mineral and organic supplements containing trace elements, vitamins and pigments, daily requirements and amounts provided by enriched eggs were evaluated for their specific biological role, as well as the toxicity effects of the interaction of some supplements at different levels used. Although it has been found that it is easy to hope for the production of enriched eggs through nutritional approaches, but proving the health claims of these designer eggs in human models requires attention to combine and adapt them in different populations and perform specialized experiments. Manuscript profile
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  7 - A review on the use of gums in the production of biopolymer-based nano capsules in the production of dairy products
  Alireza Saeed Gohari leila Nateghi Laden Rashidi Shila Berengy
  Today, the production and consumption of functional foods is increasing in the world. This increase is due to the health-giving effects of these foods, which can help in maintaining and improving the favorable physical and mental condition of humans. Dairy products are More

  Today, the production and consumption of functional foods is increasing in the world. This increase is due to the health-giving effects of these foods, which can help in maintaining and improving the favorable physical and mental condition of humans. Dairy products are an important part of this market. In addition to their inherent health benefits, these products provide some of the most important nutrients needed by the body, such as calcium, protein, and riboflavin. They can also be used in enriched foods as carriers of special and nutritious substances. Microencapsulation is a process in which bioactive and ultra-special materials are trapped in a wall system and protected against adverse environmental conditions. For this reason, its use in the production of functional foods and materials is increasing. One of the microencapsulation methods is the use of biopolymer-based nano-capsules using protein and polysaccharides. Gums are polysaccharides with high molecular weight and hydrophilic polymers that are found in the form of tree and shrub secretions, plant and seaweed extracts, seed flour, seed mucilage, viscous glazes resulting from fermentation processes and many other natural products, and are highly used in They are the food industry. Among these applications, we can mention viscosity increase, texture modification, crystallization control, syneresis prevention, film production, etc. One of their relatively new applications is the production of biological nanocomplexes, in which a protein is used to create a complex and form a nano capsule. Manuscript profile
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  8 - Bioactive peptides: production, health effects and application as natural supplements for functional foods production
  S. Mirdamadi N. Soleymanzadeh M. Mirzaei P. Motahari
  Bioactive peptides, are inactive components within the structure of the protein and when they are released by enzymatic hydrolysis, show different physiological functions. Recently, the identification and characterization of bioactive peptides derived from plant and ani More

  Bioactive peptides, are inactive components within the structure of the protein and when they are released by enzymatic hydrolysis, show different physiological functions. Recently, the identification and characterization of bioactive peptides derived from plant and animal sources and different microorganisms is highly regarded. They are produced during enzymatic hydrolysis by gastrointestinal enzymes or enzymes extracted from microorganisms and plants or by proteolytic starter cultures during fermentation process and exhibit different activities including: opioid, mineral binding, immunomodulatory, antioxidant, antimicrobial, anti-inflammatory, chlosterol lowering and so on. Take advantage of bioactive peptides as components of health is related to bio stability assurance, bioavailability and safety of them. The use of computer-based techniques and the use of various databases completed in laboratory studies,  have provided the possibility of studying the mechanisms of action of different peptides. Manuscript profile
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  9 - The prebiotic effect of inulin on the microbial, quality indexes and shelf life of probiotic pomegranate juice containing Lactobacillus plantarum
  leila lakzadeh Arezoo Sabzevari Mehdi Amouheidari
  Natural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranat More

  Natural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranate juice quality. Inulin in different percentages (1.5, 3, 5) and Lactobacillus plantarum bacteria equivalent to 0.5 McFarland were added to pomegranate juice. The number of bacteria and the ability of inulin and bacteria in inhibition of fungi and preservation of antioxidant quality of pomegranate juice was considered in compare to the control sample, probiotic sample and prebiotic sample with 3% inulin due to the prohibition of preserver usage in functional food. Based on the results, the pomegranate juice sample containing 3% inulin was able to protect the number of lactobacilli bacteria to 1.5 × 107 cfu/ml in the 4th week in addition to the highest sensory score. Decrease of the antioxidant activity and counting of the fungi were 25.4%, 150 cfu/ml in the control sample, 0.38%, 90 cfu/ml in the prebiotic sample with 3% inulin and 0.26%, 65 cfu/ml in the symbiotic sample with 3% inulin, respectively, in the fourth week. Finally, production of the pomegranate juice with 3% inulin can effect on the maintenance of the antioxidant quality and increase of the product shelf life up to 4 weeks meanwhile making a functional product with preserving of the suitable number of probiotic bacteria.   Manuscript profile