مزدک علیمی

In this research, quinoa starch samples were evaluated in 9 treatments with different proportions of adipic acid and acetic anhydride mixture (ratio 1 to 30), along with a control sample in terms of physicochemical and functional characteristics and determining the optimal conditions for chemical modification. The mentioned treatments were designed by 3 independent variables affecting chemical modification, including chemical modifier concentration (2%, 4% and 6%), suspension pH (8, 8.5 and 9) and reaction time (60, 90, 120 minutes) by Taguchi method. became The swelling power and water absorption capacity of sample T2 (modifier concentration 2%, suspension pH 9 and reaction time 120 minutes) significantly increased compared to the control sample, which is a sign of the formation of crosslinks along with the formation of stable three-dimensional gel networks. Spectroscopy results showed that except for T2 sample, the rest of the samples had a slight tendency to retrogradation, which was a sign of the high stability of the said sample during the retention period to syneresis (p<0.05). Acetylation significantly improved the solubility characteristics compared to the control sample due to the better dispersion of starch in the aqueous medium. With the increase in the modifier concentration, the stability of the samples against the freeze-thaw cycle decreased significantly (p<0.05). The investigated parameters in measuring the thermal characteristics of modified quinoa starch were evaluated with a significant difference more than the control sample. The apparent viscosity of the T2 sample at the shear speed of 20, 50 and 100 rpm increased significantly compared to the control sample, but the other samples showed a lower viscosity. Also, using Taguchi analysis, the optimal treatment of modified quinoa starch with 2% modifier concentration, suspension pH 9 and reaction time 120 minutes was determined.

 The objectives of this study were to produce a nutritious stable condiment with uniform quality based on lime juice that could improve the quality of commercial lime juices in food products and investigate independent effects and interactions of hydrocolloids on the final product.

Novel formulations were developed by adding two types of gums, including gellan gum (0–0.1%), xanthan (0–0.1%) with pectin (0–0.2%) and phenolic compounds (constant) extracted from lime pulp wastes to the emulsion part of the final product. Seventeen combined treatments were reported by central composite rotatable design and physicochemical characteristics (flavonoids, antioxidant activity, viscosity, physical instability) and sensory characteristics (stability and general acceptability) have been analyzed. 

 Independent effects of the three hydrocolloids on the level of antioxidant activity were verified as the most significant coefficient in the final model belonged to pectin. All the three gums showed negative independent effects on the level of physical instability and no interactions were seen. The 2F1 statistical model was suggested for the viscosity parameter. Thus, each additive positively affected viscosity and negative interactions between pectin and gellan were verified. Moreover, sensory analysis data showed that by increasing the quantity of gellan, the degree of stability and overall acceptance of the product decreased, significantly.

 Due to the negative interactions between gellan and pectin and its adverse effects on the sensory characteristics, the current statistically optimal formulation was developed and suggested without gellan, containing xanthan and pectin with maximum desirability.

The aim of this study is extraction of potato protein via incorporation of ultrafiltration with different diafiltration times (90, 285 and 480 min), and evaluation of physicochemical and functional properties of extracted protein. So, in terms of functional characteristics (solubility, water and oil absorption capacity, emulsifying activity and emulsion stability) the concentrated permeate and retentate proteins, have been compared with control sample. In retentate and control samples the solubility increases significantly (P˂0.5) with raising the pH from 3 to 7, inverse it decreased between the 7 to 9. In addition, it was found that the solubility of retentate proteins were significantly (P˂0.5) more than control and permeated proteins. Also, the water absorption capacity of retentate proteins (18.85 g Water/ g protein Retentate 480 min) were more than the other samples (2.54 g Water/ g protein Permeate 90 min). Whereas, oil absorption capacity was significantly (P˂0.5) depended on diafiltration time and process. In a way that, by increasing the time this parameter dropped in all of the samples. It was also found that, the oil absorption of retentate samples (59.09 g oil/ g protein Retentate 90 min) were significantly (P˂0.5) more than the permeate ones (32.13 g oil/ g protein Permeate 90 min). Emulsifying activity and solubility of retentate samples were significantly grew by addition of diafiltration time, while these indexes reduced in permeate samples. The thermal analysis of retentate sample (with 480 diafiltration time) indicated that, it had higher water absorption capacity than control.

This study aimed to investigate the effect of chemical modification with adipic acid/acetic anhydride mixture (1:30) on the physicochemical and functional properties of amaranth starch and also to determine the optimal conditions for amaranth starch chemical modification with the mentioned mixture. Amaranth starch was isolated and then modified under nine different treatments designed by the Taguchi method using three main chemical modification factors, including the mixture of adipic acid /acetic anhydride concentration (4%, 6%, and 8%), reaction time (60, 90 and 120 min) and suspension pH (8, 8.5 and 9). Swelling power, solubility, color, paste clarity, thermal properties, freeze-thaw stability, and apparent viscosity of starch samples were investigated. Modification optimal conditions were determined using Taguchi analysis and the related percentage deviation (RPD) method. The result obtained from this study showed that the chemical modification significantly changed the physicochemical and functional properties of amaranth starch. Adipic acid/ acetic anhydride mixture improved the swelling power, solubility, viscosity, and paste clarity of modified starch than native. Modified starch powders showed more lightness, less yellowness, and redness in color. Chemical modification reduced gelatinization temperatures, gelatinization enthalpy, and freeze-thaw stability. However, since other food components such as sugars, salt, hydrocolloids, etc., influence the freeze-thaw stability of starch, the possibility of modified amaranth starch utilization as a stabilizer, thickener, or fat replacer in food products with the mentioned mixture needs additional research is required to be conducted. The optimum modification conditions were a concentration of 6%, a reaction time of 120 minutes, and a pH of 9.

In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular disease and some cancers. Vicia faba has about twice protein content as cereals and can be a good alternative to meat and protein-rich ingredients. It should also be noted that the amount of insoluble fiber is higher than soluble fibers in legume. Vicia faba belongs to the Fabaceae family .Vicia faba contains high protein (21-41% dry content of the bean), carbohydrates (51-68% dry content of the bean), fiber (5-5.8%), B-vitamins and minerals. Recently, the protein function of Vicia faba, especially its protein isolate, has been studied on a laboratory scale for use in food products, due to its good ability in hydration, solubility, emulsification, viscosity, and foam and gel formation. Research has also shown that the protein in Vicia faba has better ability to emulsify water and oil and foaming capacity and foam stability compared to bean and pea flour. The structural and functional properties of the protein isolates and concentrates of legumes such as Vicia faba are strongly influenced by their preparation, extraction and drying methods. One of the ways to improve extraction and optimization of protein properties can be ultrasound and an enzymatic controlled hydrolysis. Due to the importance of dietary fiber, various methods have been developed for their decomposition, many of which are very precise and special, some of which have high-purity enzymes and selectively release oligosaccharides and polysaccharides containing dietary fiber. In this  study, the possibility of using ultrasound and limited enzymatic hydrolysis in order to produce value added product and increase the extraction efficiency and improve the functional properties of protein and fiber of Vicia faba, were evaluated.

In this study, ultrasound and enzymatic hydrolysis were used to optimize extraction and modify physicochemical properties of protein and fiber of VaciaFaba. The proteins were affected by ultrasound at 200, 300 and 400 W for 15, 25 and 35 minutes, and the Alcalase enzyme 2.4 LFG at 0.15, 0.3 and 0.45% doses were extracted at 15, 25 and 35 minutes and the design of the treatments was done by Designer Express software. Solubility, oil absorption capacity, emulsification and zeta potential of protein samples were measured. Vicia faba fiber extraction under alkaline conditions was obtained from solutions of 0.0012, 0.012 and 0.12% sodium hydroxide until reaching pH 12, 11 and 10 and Termamy 2x enzyme was used for enzyme hydrolysis. Water retention capacity and rheological properties of Vicia Faba fiber samples were investigated.

The results showed that the use of ultrasound and enzymatic hydrolysis had a positive effect on solubility, oil absorption capacity and emulsion properties of the protein samples. Zeta potential was also negative for all treatments, which indicates that the Vicia faba protein treatment solution contains more negative amino acids than positive-loaded amino acids. Among the fiber samples of the ViciaFaba, a fiber sample with a pH of 10 had the highest water retention capacity and G-level than the other two samples, indicating a more solid and elastic quality. Also, in all fiber samples, increasing cutting speed reduced the viscosity and the samples showed a dilution action with cutting or pseudoplastic.

Oxidative stress identifies as the imbalance of free radicals (reactive oxygen and nitrogen species) and antioxidants defence. Cellular and tissue damage of oxidative stress causes enhances lipid peroxidation, DNA and protein damage and in finally cell death. Different exo/endogenous factors such as mycotoxins play a role in causing damage mechanism with an increase or decrease the level of the vital molecule such as malondialdehyde (MDA) and glutathione (GSH). Mycotoxins are one of the most common foods and feed contaminants in the world, which considered a serious risk factor for human and animal health. Several enzymatic and/or nonenzymatic natural compounds with antioxidant activity could be inhibiting/reducing oxidative stress damage severity due to the free radical’s imbalance via different mechanisms.The present study briefly reviews the oxidative stress of major mycotoxins as a potential pathogenic mechanism, and the protective role of some natural plant and microbial compounds with antioxidant capacity (either separately or in combination) in reducing the adverse effects of the above stress. The use of natural and indigenous compounds with antioxidant properties in each region can be considered in the strategies for discovering and producing novel medicines and processed foods that have a protective/therapeutic role as one of the goals of green government establishment in macro-management policies in the country.

Mayonnaise, a semisolid oil in water emulsion containing vegetable oil, vinegar, egg yolk and optional ingredients such as salt, sugar and mustard, is a conventional old condiment containing high fat ingredient (minimum of 65%). The need to reduce the amount of saturated fat in diets, has led to the development of alternative processes to produce law fat mayonnaise. Cellulose and its physically-treated derivatives i.e. microcrystalline cellulose (MCC) and microfibrillated cellulose (MFC) lately investigated as NFC is one of the conventional fat replacers used in low-fat products formulation such as mayonnaise. Nanofiber cellulose (NFC) is a glucose polymer connecting together by β (1-4) glycosidic bonds. This low-cost new kind of cellulose can be obtained from physical modification of cellulose as naturally occurring carbohydrate that is renewable, biodegradable and nontoxic. Increased specific surface area, enhanced mechanical and hydrophilic properties of nanoscale cellulose are affected by the number of hydrogen bond in nanofiber chain of cellulose and low concentration of NFC suspension can form a stront and viscous semi-gel network. As a result, because of all the functional properties, NFC can be employed as a fat replacer in reduced or low calorie food products, and as an improver of the product structure consistency. In fact, because of downsizing cellulose to nanoscale, the surface to volume ratio of NFC increases and the surface hydroxyl groups participate in the formation of hydrogen bonds in the network. Hence, more appropriate mechanical properties for NFC are achieved, even in a lower dosage. Therefore, NFC is theoretically a proper thickener and stabilizer for low-fat systems. Carboxy methyl cellulose (CMC) is a synthesized derivate of cellulose which is gained by adding carboxy methyl groups (- CH2- COOH) to cellulose. CMC is used in different food systems with the E number E466 as emulsions stabilizer, control and modification of texture in various products. In this research, application of combination of nanofiber cellulose (0%-1%) and CMC (0%-1%) to optimize rheological properties and production of low-fat mayonnaise (30% oil) with desirable characteristics were studied. Due to the hydrophilic nature of cellulose derivatives, several research works have been focused on the stabilization of oil-in-water (o/w) emulsions specially salad dressing or low-fat and fat free mayonnaise by NFC. However, no information is available on NFC/CMC mixtures. The main aim of this study was to investigate the possible mutual interactions between NFC and CMC in mayonnaise formulation regarding to the nutritional benefits that each can be individually contribute to low-fat healthy products. Rheological characterization and particle size of low fat mayonnaise, containing NFC and CMC, were conducted to validate the practical applicability of the proposed formulation in food industry.
The nanofiber cellulose of each formulation (0.25, 0.5, 0.75 and 1%) was first mixed with the related formulation water and pasteurized using a EUROSTAR power control-visc 6000 homogenizer for 5 min inside water bath at 85°C. Then, it was added to the raw materials of its treatment. After production of 5 samples, viscosity test was performed using a rotational viscometer. Then, particle size measurement (D[4,3] with distilled water as the solvent, a Mastersizer 2000 equipped to quartz cell and laser beam with ƛ= 634 nm), light microscopy (optical microscope, magnification of 100×) and rheological tests such as flow behavior (shear rate: 0.01-200 1/s), complex viscosity and frequency sweep (frequency: 0.01-100 Hz) were performed on 3 selected samples (stress-controlled rheometer with a serrated parallel-plate geometry). Commercial low fat mayonnaise (30% fat) produced by Behrouz factory was selected as the control sample.
Overall, the viscosity results revealed that by the addition of NFC and CMC, only the sample containing 0.5% nanofiber cellulose and 0.5% CMC did not show significant difference compared to the commercial control sample (pG˝) that has revealed the predominating of the elastic features in the mentioned samples, similar to the trend of commercial control sample. The obtained data of complex viscosity was in consistency with this data. With respect to the obtained results of particle size distribution, the sample containing 0.5% nanofiber cellulose and 0.5% CMC were considered to have the minimum value of D[4,3] and desirable uniformity in comparison with other samples.
Considering the aforementioned results, in this study NFC50/CC50 sample containing 0.5% nanofiber cellulose and 0.5% CMC was employed to formulate low-fat mayonnaise with interesting particle size and rheological properties that is attributed to the synergistic interaction between 0.5% NFC and 0.5% CMC. In fact, the effect of fat reduction is balanced by replacing of 0.5% nanofiber cellulose and 0.5% CMC. Therefore, these hydrocolloids generated a robust gel-structure in the network of this sample. In addition, tridimensional gel structure was formed by physical entanglements among polymeric chains along with the development of the crosslinked network formed between both hydrocolloids. On the other hand, reduction of dispersion phase size and suitable uniformity of droplets in NFC50/CC50 sample resulted in appropriate monodispersity, which increases the resistance to deformation and the enhancement of its viscosity.

In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0,%0/125, %0/375,%0/5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been 0 -%0/5 respectively. flow behavior Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 ° C. The results achived from the flow behavior test has been statistical analyzed by MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose,the sampel contain %0/125 nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters treatment in comparison with commercial control sample (pG˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.

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.
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.
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.
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.

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. 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. 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. 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.

Gum is used to stabilize mayonnaise emulsion in industry. The present study investigated the effect of carboxymethyl cellulose (CMC) with gum tragacanth (T) on the physicochemical and sensory properties of mayonnaise after 1 and 30 d of storage. T contents from zero (control) to 100% in the CMC was used to produce mayonnaise. The results of rheology were analyzed using the Herschel-Bulkley model which indicated that all samples showed pseudoplastic behavior and exhibited weak gel-like behavior in the studied frequency range. The stability of the samples increased as the content of T increased to ≥50% after 30 d of storage. Results from color measurement showed that use of T at most concentrations decreased the L* and increased the a* and b* of the samples. The microstructural images and sensory evaluation showed no significant difference from the control over both periods of storage. The results of this study indicate that ≥50% T increased water binding capacity, stability, continuous phase viscosity, and rheological behavior and produced acceptable sensory scores confirming that it is appropriate for replacement of a percentage of CMC in the mayonnaise samples.

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. 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. 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. 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.

studied. Non-fat yoghurt was prepared from reconstitute skimmed milk powder. Maltodextrin was added to reconstitute skimmed milk powder with 14% total solids (w/w) at three levels (0 (control sample), 1, 2, and 3%). The mixtures were inoculated using a DVS yogurt starter culture and the obtained yogurt samples stored at 5ºC. Physicochemical properties of the yogurt samples such as pH, acidity, total solids, syneresis, textural properties, color and microstructure were studied after one day storage. Increasing the amount of maltodextrin did not have any significant effect on pH and titratable acidity of samples, but increased the total solids of samples, in proportion to added maltodextrin. Addition of maltodextrin led to the decrease in susceptibility to syneresis, but yogurt containing 1% maltodextrin had more syneresis than the control. Increasing 2 and 3% of maltodextrin led to more compact and homogeneity microstructure. However, the yogurt containing 1% maltodextrin had less compact than the control and was more porous in scanning electron microscopy. The yogurt containing 3% maltodextrin and control sample had the highest and lowest firmness, respectively. Maltodextrin had no significant effect on adhesiveness and gumminess, but decreased the cohesiveness of yogurt samples. The color parameters (L*, a* and b*) of yogurt samples did not show any significant differences. In view of compact microstructure, low syneresis and high firmness, maltodextrin at 3% level can be used as a suitable fat replacer to develop a formulation of non-fat set type yogurt.

Mayonnaise is one of the most widely used sauces in the world and gums are usually used in the industry to stabilize it. In this study, the Influence of Synergistic Utilization of Flake Tragacanth and Chitosan on the Rheological Properties of Mayonnaise was considered and compared to the blank sample contained xanthan and guar gum. mayonnaise samples containing different amounts of flake tragacanth and chitosan and a blank sample were produced. The rheological analysis comprising the evaluation of flow properties and the variations of viscosity in respect of time were carried out by Rheometer. The results of flow curves showed that all the mayonnaise samples exhibited nonnewtonian, pseudoplastic behavior which fitted by Herschel-bulkley model and the factors related to this model were specified in the samples and blank. All the samples showed thixotropic behavior at the time of testing. the results showed that flow properties of mayonnaise samples depended on both shear rate and the time. The results indicated that the sample containing 0.16% flake tragacanth and 0.04% chitosan was behaving most similar to the blank and synergistic interaction between the two hydrocolloids was observed, therefore this sample was selected as the superior sample.