The aim of this research was to estimate the impacts of a combination of titanium oxide (TiO2) nanoparticles and fennel essential oil (FEO) on the chemical and sensory properties of fresh raw Abbas Ali pistachio. The cassava starch/bovine gelatin biofilms with Nano-TiO2 (1, 3, and 5% w/w), and essential oil (1, and 3% w/w) were fabricated by the casting technique. The sensory and chemical properties and the growth of Aspergillus flavus were evaluated during three weeks of storage at 4°C. After 21-day conservation, Aspergillus flavus count of the control specimen was the highest whereas bionanocomposite film containing FEO enabled lower amounts of Aspergillus flavus population. RP-HPLC analysis findings represented that packaging with starch/gelatin had a positive effect on the aflatoxin B1 content of pistachio, and the lowest amount of aflatoxin B1 was related to the biofilm containing 5% Nano-TiO2/3% FEO. Sensory tests indicated that pistachios packaged with Nano-TiO2/essential oil had a significant effect on taste and general acceptability, and the highest score of sensory properties was related to the pistachio sample packaged with starch/gelatin/5% Nano-Tio2/3% FEO. Results showed that cassava starch/bovine gelatin film containing 5% Nano-TiO2/3% FEO and control sample had significantly higher and lower moisture and carbohydrate soluble content than the treatments. At last, the findings demonstrate that cassava starch/bovine gelatin/5% Nano-TiO2/3% FEO active film improved the chemical and sensory factors and had the positive effect on Aspergillus flavus population reduction of pistachio nuts; hence, it can be applied as biopackaging for fresh pistachio. پرونده مقاله

In this work, the concentrations of flavonoid and anthocyanin pigments determined from different pistachio (Pistacia vera) cultivars collected from Damghan and Rafsanjan, were investigated. The flavonoid compound was evaluated as aluminum chloride complex and stated as mg of rutin equivalents/100g of the sample weight. To estimate anthocyanin content, colorimetric assays were used. The highest concentrations of flavonoid compounds (25mgRu100g-1fw) were found in the Abbas Ali cultivar from Damghan, followed by Kalehghoochi and Fakhri. The lowest level of anthocyanin was obtained in Khanjari from Damghan (7µmolg-1fu).The amount of anthocyanin and flavonoid pigments in different tissues of pistachio fruits showed that there was no significant difference in pistachio hull and kernel. After harvest, different cultivars indicated various values for phytochemical properties and flavonoid compound of pistachio hull and kernel ranged from 12.31 to 30.3 mgRu100g-1fw and 19.22 to 27.92 mgRu100g-1fw, anthocyanin pigment of pistachio hull and kernel from 6.81 to 11.1 µmol g-1fu and 4 to 18 µmolg-1fu, respectively. The pistachio kernel contained high amounts of flavonoid content, especially in the Fakhri cultivar, and the pistachio hull contained low levels of anthocyanin value, especially in the Akbari cultivar. Among the investigated pistachio kernel cultivars, Abbas Ali indicated higher values of anthocyanin pigment than Kalehghoochi, Akbari, Khanjari, and Fakhri. Our findings could be beneficial for introducing interesting properties to the pistachio nut such as cultivar-rich resources from anthocyanin and flavonoid contents and can be used when selecting a special cultivar for a particular application and pharmaceutical industry. پرونده مقاله

The effects of zinc oxide nanorod (ZnO-N) incorporation on thephysicochemical properties of tapioca starch / bovin gelatin composite film such as water absorption capacity (WАC), water solubility and permeability to water vapour (WVP) were investigated. In this search, ZnO-N was homogenized by sonication and added into tapioca starch / bovine gelаtin dispersions аt different concentrations (e.g. 0.5, 2, and 3.5% w/w total solid). Incorporation of 3.5% of nanoparticles to tapioca starch / bovine gelatin films decreased the permeability to water vapor by 18%. Water absorption capacity and Solubility of the films were decreased by increasing the ZnO-N contents. These properties suggest that ZnO-N has the potential as filler in starch /gelatin-based films for using in pharmaceutical and food packaging industries پرونده مقاله

In this study, the effect of Mentha piperita essence (MPE) incorporation into cassava films on the hydrophilic and physicochemical properties of the resulting biodegradable films was investigated. The properties included solubility, moisture uptake and contact angle. MPE was added into biodegradable films at different amounts (1, 2 and 3%, w/w total solid). All biofilms were plasticized with 40 % (w/w total solid) combination of glycerol / sorbitol at 1:3 ratio. The incorporation of MPE into cassava films decreased solubility. The moisture uptake of the edible films was found to decrease by MPE reinforcement, and hydrophilic property of biofilms was decreed by increasing MPE. پرونده مقاله

In this study, an edible film is prepared using Mentha piperita essential oil (MPEO) plasticized by sorbitol and glycerol in cassava starch matrix by the solution intercalation process. The effects of MPEO addition on the color, and antimicrobial activity (Staphylococcus aureus and Escherichia coli), as well as the barrier properties of active films were investigated. MPEO was incorporated into cassava starch biodegradable films at different level (1- 3%, w/w). A low level of MPEO can obviously increased the water vapor permeability (WVP) of cassava starch/MPEO films. When the MPEO contents varied from 0-3% w/w, the lightness (L*value) decreased from 95.63 to 89.17 while the a* value increased from 0.15 to 0.82. The cassava film showed antimicrobial properties against S. aureus and E.coli by using agar diffusion method. These findings showed that Mentha piperita essential oil has a good potential to be added to cassava to make antimicrobial coating or film for food and non-food packaging. پرونده مقاله

Improving food quality, nutritional value and biodegradability are the reasons for developing edible films. Fine-dispersed starch-based nanobiocomposites were provided by adding nanorod-ZnO as fillers to aqueous starch. In this work, the impact of ZnO nanorod (ZnO-N) filler on the barrier properties and UV transmission of biofilms based on rye starch was studied.The solutions containing nanoadditives were homogenized by ultrasound waves and embedded in rye starch at various levels(1 - 5% w/w dried solid). Starch films were prepared by casting method with nanoparticles and plasticizers. Biofilms containing 5% ZnO-N had 0% UV transmittance. Active films were able to absorb Near Infrared spectra. After applying ZnO-N to the bionanocomposite film no new bond has emerged. Regarding barrier characterization,rye starch film with 5% ZnO-N showed better barrier properties than neat films, mainly by the gravimetricmethod,starch films containing 5% ZnO-N andcontrol samples were 1.6±0.02 and 1.18±0.01g/mPah, respectively. پرونده مقاله

In this study, a sports drink was prepared with the addition of different concentrations of Spirulina platensis (0.05%, 0.125%, and 0.25% w/w). Spirulina biomass was extracted by ethanol, ethanol/water, and water and added to a sports drink. During storage time (21 days, 4°C), the chemical properties of these drinks such as antioxidant activity, ascorbic acid, and total sugar were evaluated. The lowest and highest amount of total sugar also was observed in the control sample, and sports drink containing 0.25% aqueous extract, respectively. After 21 days of storage, total sugar decreased by 40%, 27.25% and 38% for samples containing 0.25% alcoholic, water and hydroalcoholic extracts. The ascorbic acid content of sports drinks was significantly higher (p < 0.05) in the treatment sample in the comparison with control sample. Content of ascorbic acid was highest in sports drinks containing 0.25% aqueous extract and decreased (up to 1.3mg/100cc) with storage. The addition of spirulina increased the antioxidant activity of the sports drink. Among the sports drinks containing alcoholic, water and hydroalcoholic extracts, minimum control of free radicals, respectively pertained to the samples containing 0.05% of Spirulina extract (18.31, 23.33 and 22.11) after 21 days of storage. Also, the antioxidant properties of the sports drink samples decreased during storage time. According to the findings of this research, the addition of spirulina extract to sports drinks improves their nutritional and antioxidant characteristics. پرونده مقاله

Edible films based on starch are applied for food protection to extend shelf-life of food products. The biodegradability of film compounds was significantly improved by the utilization of biopolymer molecules in comparison to petroleum packaging, and it could be a replacement for synthetic packaging. In the presentation work, the effects of nano titanium dioxide (TiO2-N) were studied on the moisture content, water solubility, moisture uptake, and antimicrobial properties of soluble soy polysaccharide (SSPS) starch/cold water fish gelatin films. The nano titanium dioxide was incorporated into the SSPS starch/cold water fish gelatin dispersion at various levels (1, 2, 3, and 5 w/w% based on SSPS starch). The moisture content of the biofilms decreased from 14.12% to 12.28% and water solubility decreased from 93.18% to 71.46% by the incorporation of 5% TiO2-N into the biopolymer matrix. Increasing TiO2-N from 0 to 5% decreased the moisture uptake, a value of 9.83–6.81 g/g dried film. According to an increased inhibition zone of 1-5% TiO2-N for Staphylococcus aureus and Escherichia coli from 32.44 to 62.27 mm2 and from 22.15 to 45.17 mm2 respectively, SSPS starch/cold water fish gelatin/TiO2-N films showed antimicrobial characterizations against Staphylococcus aureus and Escherichia coli. In summary, TiO2-N improves the functional properties of SSPS/cold water fish gelatin biofilms and can be applied in the food industry. پرونده مقاله

The effect of rice bran (RB) on the physicochemical properties such as fat content, pH, moisture content, color evaluation (L*, a*, b* values), and cooking loss of hamburger was investigated. To this purpose, four groups were processed: a control group and three treatment groups containing 2%, 3%, and 4% RB. The addition of 4% RB to hamburgers decreased the fat content by 25%. The highest rate of cooking loss (P<0.05) was observed in the control group. Chemical tests indicated that hamburgers with RB increased moisture content of samples. Proximate test indicated that the greatest pH in a hamburgerwas achieved when 4% RB is added. The values of L* in low-fat hamburger (LFH) were decreased using RB replacer. Therefore, healthier hamburger can be manufactured by RB as fat replacer without product's quality loss. پرونده مقاله