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Open Access Article
1 - Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties
Ahmad Pedram Nia Amin Fazel Mahdi Jalali Mohaddeseh SadeghiIn this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color comp MoreIn this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color components and sensory characteristics were investigated. The linear effect of oat flour significantly affected moisture and porosity (p<0.0001), while the quadratic effect of date liquid sugar only affected specific volume (p<0.05). The interaction effect showed moisture and texture first increased then decreased with higher levels of both variables, while specific volume and porosity showed the opposite trend. The linear effect of oat flour decreased L* and increased a* and b* color components, while the quadratic effect of date liquid sugar increased a* and b*. The interaction effect significantly increased taste and overall acceptance in sensory evaluation. The optimal formulations were determined as 7.29% oat flour and 28.710% date liquid sugar. Manuscript profile -
Open Access Article
2 - Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted
Seyedeh Akram Mousavi Leila Nateghi Majid Javanmard Dakheli Yousef Ramezan Zahra Piravi-Vanak ladan RashidiFerulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction me MoreFerulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction methods. Optimal extraction conditions for flavonoid content were determined. The maceration method yielded the highest flavonoid content (276.45 µg QE/ml) with 4 hours of extraction, 250 rpm stirring speed, and 100% ethanol solvent. The ultrasound-assisted method achieved maximum flavonoid content (375.12 µg QE/ml) with 15 minutes of extraction, 140 rpm stirring speed, and 100% ethanol solvent. The maceration extraction method showed the largest inhibition zone diameter, particularly against Staphylococcus aureus, a gram-positive bacterium, indicating strong antibacterial activity. The smallest inhibition zone diameter was observed against Escherichia coli, a gram-negative bacterium. The extraction method significantly influenced the antibacterial properties of the extracts. These findings contribute to understanding the potential applications of F. angulata as a natural source of antioxidants and antibacterial agents. Manuscript profile -
Open Access Article
3 - Relationship between eating behavior, mental health problems and overweight and obesity in school children
Elahe Hashemi Ahmad Reza Dorosty-Motlagh Asal Ataie-JafariChildhood obesity has been known as a world problem. Many diseases, including mental health problems, have been associated with childhood obesity. This study has shown the association between eating behaviors in obese children and their mental health problems. In this c MoreChildhood obesity has been known as a world problem. Many diseases, including mental health problems, have been associated with childhood obesity. This study has shown the association between eating behaviors in obese children and their mental health problems. In this cross-sectional study, 161 students aged 7-12 were selected from Tehran's elementary schools. Eating behaviors of children were obtained using the CEBQ, and mental health problems were obtained by the SDQ completed by parents. Standard methods also measured anthropometric indices. Statistical analysis was performed using chi-square, Pearson coefficient, and stepwise multivariate linear regression to examine the CEBQ, SDQ and BMI z-score relationship. The mean age of participants was 9.4±1.88 years. Out of them, 40.4% were boys and 59.6% were girls. The food approach scales significantly correlated with the child's BMI z-score. The food avoidance scales also showed an inverse and significant correlation with BMI z-score. The hyperactivity score also showed a positive and significant relationship with food avoidance behaviors and a negative and significant relationship with BMI z-score. Our findings suggest that children with mental health problems may exhibit more food approach and avoidance behaviors, which are strongly and directly related to childhood obesity. Manuscript profile -
Open Access Article
4 - Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae
Bahar Sarlak Marjaneh Sedaghati Nargess MoorakiMilk desserts are semi-solid complexes with a proteinaceous structure that are very popular among Iranian consumers. A milk dessert was prepared with whole milk, sugar, corn starch, gelatin, and Sargassum angustifolium powder (SAP). The effect of SAP (0, 0.4%, and 0.8%) MoreMilk desserts are semi-solid complexes with a proteinaceous structure that are very popular among Iranian consumers. A milk dessert was prepared with whole milk, sugar, corn starch, gelatin, and Sargassum angustifolium powder (SAP). The effect of SAP (0, 0.4%, and 0.8%) on the physicochemical, microbial, and sensory properties of the milk dessert during 30 days of storage was evaluated. The results showed that acidity (0.18-0.21), dry matter (24.57%-24.80%), Brix (22.39-22.63), ash (0.86-0.89), fat (3.52%-3.80%), and protein content (4.05%-4.29%) of the milk dessert increased in the presence of SAP. The results showed that the stability and viscosity of samples containing SAP were higher than samples without this macroalgae. As the level of SAP increased, the color values, total viable bacterial count, and fungi population of the milk dessert samples changed significantly (p<0.05). Sensory property evaluation showed that the samples treated with 0.4% SAP had a proper general acceptance score on the 30th day. Finally, the T1-treated sample with 0.4% SAP was chosen as the best formulation for enriched milk dessert production. Manuscript profile -
Open Access Article
5 - Histological and microbial analysis of different types of raw meat products in Tehran, Iran
Zohreh Mashak Zahra Mahdizadeh Barzoki Amirreza Saadati Maziar TaghaviMeat products are essential protein sources and play a significant role in human nutrition and overall health. However, unauthorized tissues in meat products can compromise their quality and safety. This study investigated the microbial and histological features of vari MoreMeat products are essential protein sources and play a significant role in human nutrition and overall health. However, unauthorized tissues in meat products can compromise their quality and safety. This study investigated the microbial and histological features of various minced meat products in Tehran province, Iran. A total of 200 samples were collected, including 50 samples of red meat Kabab Koobideh paste (RM), 50 of chicken meat Kabab Koobideh paste (CM), 40 of minced meat (MM), 30 of industrial hamburgers (IH), and 30 of homemade hamburgers (HH). The samples were analyzed for their histological composition and microbial counts (total bacterial count, Staphylococcus aureus, and mold and yeast counts). The most common unauthorized tissues found in the samples were adipose tissue (66.0%), smooth muscle tissue (46.5%), and herbal tissue (41.0%). The highest levels of unauthorized tissues were observed in the CM (N=198) and RM (N=129) groups, while the lowest levels were observed in the MM group (N=14). The total bacterial count (TBC) was highest in the RM group (7.69±0.46 log CFU/g), followed by the CM group (6.96±0.54 log CFU/g). The highest counts of S. aureus were observed in the CM group (4.84±0.23 log CFU/g), followed by the RM group (4.78±0.24 log CFU/g). The most elevated mold and yeast counts were observed in the HH group (4.58±0.34 log CFU/g), followed by the RM group (4.56±0.32 log CFU/g) and the CM group (4.50±0.45 log CFU/g). A significant correlation was observed between unauthorized tissues and bacterial contamination (p<0.05). This suggests that using unauthorized tissues in meat products can increase the risk of bacterial contamination. The findings of this study highlight the importance of avoiding the use of unauthorized tissues, especially those derived from the digestive tract, in meat products. Manuscript profile -
Open Access Article
6 - A primary comparison for major biogenic amines variation during preserving red meat cuts in room temperature, refrigerator, and frozen condition
Afshin Motaghifar Behrouz Akbari-Adergani Noordahr Rokney Abbasali Motallebi MoghanjoughiUnlike bacterial and viral pathogens, certain naturally occurring substances like biogenic amines (BAs) can also cause food poisoning. BAs are associated with various health problems, including allergic reactions and even cancer development. This study aimed to quantify MoreUnlike bacterial and viral pathogens, certain naturally occurring substances like biogenic amines (BAs) can also cause food poisoning. BAs are associated with various health problems, including allergic reactions and even cancer development. This study aimed to quantify the levels of putrescine and cadaverine, two major BAs, in red meat using high-performance liquid chromatography. The method can monitor changes in the concentrations of these dominant BAs. The results showed that the increase in cadaverine and putrescine levels under three temperature conditions [room temperature (25 °C) for 4 days, refrigeration (2-4 °C) for 6 days, and freezing at -18 °C for one year] was significantly different. While putrescine levels rose at room temperature, cadaverine amounts increased more noticeably under refrigeration and freezing. BA formation also varied with different meat cuts used in processed meats. Statistical analysis revealed that meat storage methods, even under proper cooling, can lead to BA production depending on temperature and the presence or absence of microorganisms on the meat. In conclusion, controlling storage temperature is essential to minimize potential BA accumulation in red meats. Manuscript profile
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