مجله علوم غذایی و تغذیه
سال سیزدهم شماره 3 (تابستان 1395)

Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by its evaluation and the comparison of the rheological properties with the available commercial formula.
In this applicable study from natural and available food items with caloric density of 1 kcal/mL enteral formulation containing recommended amount of macro/micronutrients has been developed. The rheological properties of prepared and commercial formulas were measured in triplicate order by using Physica Anton Paar rheometer model MCR 301. Data obtained from the rheological tests were processed using MATLAB software to determine the appropriate mathematical models. Statistical analyses, One-way ANOVA and Duncan tests (p The results showed that the viscosity of formulation using sodium caseinate and chiken puree was prepared and by increasing the shear rates, the viscosity was reduced, while in the case of commercial formula the viscosity was not depended on the shear rate and shear speed. There were not statistically significant differences between the viscosities of the two types of formulas. R square of Hershel bulkely model for both formulas were over 98% and hershel bulkely model was the best model to describe the flow characteristics of formulas. Viscoelastic modulus values (G' and G˝) of developed formulas were higher than the commercial sample.
By changing the type of protein formula using a mixture of sodium caseinate and chiken puree, the rheological properties of polymeric entreal formula as compared to the existing formulas in the market containing mixtures of sodium caseinate and soy protein isolate has been changed and due to the high nutritional value and appropraite rheological properties it might be suggested to be used as nutritional support for patients who need tube feeding.

The supplementation of Conjugated Linoleic Acid in animal studies has shown to increase the lean body mass and reduces the fat mass. Few studies have been investigating the effects of CLA supplementation in human. The aim of this study is to examine the effects of Conjugated Linoleic Acid supplementation on body composition, serum leptin and muscle strength in non-athletic men.
In this semi-experimental, double-blind study, 24 non-athletic men were randomly assigned to two groups; the supplement (12) and placebo (n=12) groups. The supplement group took 3 gr CLA/d and the control group or placebo group received the same amount of nutrients as the supplement group but without the addition of CLA. Blood samples were taken before and after the intervention in order to determine the levels of leptin. Body fat mass, lean body mass percent and muscular strength were also measured before and after the intervention. Data were analyzed with SPSS version 19 using independent and paired-samples T-test.
There were not significant differences in serum leptin levels between the groups examined. In addition, significant differences were not observed in muscle strength, fat and lean body mass percents.
6 weeks of supplementation with conjugated Linoleic Acid did not improve the body composition, serum leptin levels and muscle strength in non-athletic men.

Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of probiotic bacteria and the physical, chemical and sensory properties of fermented and non-fermented synbiotic ice cream.
Synbiotic ice creams containing probiotics (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were produced by fermented and non- fermented methods with added inulin (1% and 2%). The viability of the probiotics and physical, chemical and sensory properties of the samples were evaluated during 16 weeks of storage at -20 C˚.
The viability of probiotic bacteria in the samples containing 2% inulin was significantly higher than the samples containing 1% inulin. In these samples, the number of probiotics on the first day after production was 6.9 log cfu / mL and reached 6.83 log cfu / mL after 16 weeks. The addition of inulin had significant effect on overrun and melting point of the samples (p Sample with 2% inulin produced by the fermented method scored better in terms of physical properties and sample with 2% inulin produced by the non-fermented method had the highest scores in terms of chemical and sensory characteristics.

Color is the fundamental qualitative characteristic of food products. Curcumin is a natural polyphenol found in the rizome of the turmeric. Curcumin, possesses multiple biological activities. However, its application is limited due to its poor water solubility and instability under adverse conditions. Encapsulation is a way to overcome these challenges. The aim of this study was to develop curcumin-loaded nanocapsules and evaluate the particle size and color parameters of the prepared product.
Initially, the organic phase (curcumin in ethanol) was introduced to aqueous phase (sodium caseinate, gum arabic and Tween 20). By reduction of the pH from 7 to 4.8, 5 and 5.2 nanoparticles were formed. Measurement of the particle size was carried outbyusing particle size analyzer. Color indices were determined using a Hunter lab. Box-Behnken design was used to explore the effects of 4 independent variables consisting of sodium caseinate (0.1-0.3 %w/w), gum arabic (0.5-1% w/w), Tween 20 (0.1, 0.2 %w/w) and pH (4.8, 5, 5.2) on the responses.
Theresults of the analysis showed that the effects of linear, quadratic and interaction of parameters on responses were significant. By increasing the biopolymers concentration, the particles size was increased from 120 nm to 984 nm. By increasing the concentration of sodium caseinate the brightness of samples was reduced.Samples containing Tween 20 had brightness and higher L*. In general, by reducing the particle size the color intensity of the samples was increased.
The best sample regarding the smallest particle size and curcumin color index was obtained at the concentration of 0.2 % sodium caseinate, 0.75 % gum arabic, 0.1 %Tween 20 and pH of 5. These nanodispersions might be useful as a hydrophobic nutrient delivery system as well as color factor for utilisation in functional food and beverage products.

The packaging and food industries are now more than ever joining efforts to reduce the amount of food packaging and to use biodegradable materials as an environmentally-friendly alternative to the synthetic polymers for cost effectiveness as well as environmental reasons. The aim of this research is to compare the physical and mechanical properties of gluten edible films to the low density poly ethylene films (LDPE).
Gluten edible films containing different concentrations of glycerol (1.5, 3 and 5 % wt) were prepared by the ordinary mixing as well as the ultra-sound system. The films were evaluated for the elongation at break and tensile strength and compared with LDPE films.
The application of ultrasound for preparation of the samples did not have significant effect on the mechanical and barrier properties of them. The effect of freezing on the mechanical properties of gluten film revealed that freezing led to an increase in the tensile strength and elongation at break up to 75 and 300%, respectively. The results of mechanical tests of gluten films, when compared to the LDPE film, indicated that gluten films characteristics were comparable to the petroleum source films, especially at 3% weight of glycerol content.
The oxygen permeability of the gluten films showed that because of having low oxygen permeability as compared to LDPE film, gluten film can be used as a strong oxygen barrier for packaging industries. Moreover, being edible and environmentally friendly film, it can be applied as effectively controlled-permeation packaging in order to prevent the decay of food products.

Black mulberry is a soft fruit that is quite sensitive to the mechanical damage during the harvesting and therefore susceptible to the microbial contamination and cannot be properly stored due to the short harvest season and low shelf life. Drying methods are used to increase it’s shelf life. Drying is the oldest method of food preservation. Drying preserves foods by removing enough moisture from the food and reduces the microbiological activities and minimizes the physical and chemical changes during storage. In this research, drying kinetics, moisture diffusivity, appropriate mathematical modeling and activation energy of black mulberry were studied under microwave oven.
Dring of black mulberry using microwave oven was performed at four power levels (200, 300, 400 and 500 W) and the results were compared. Samples weighing was performed every 30 seconds by a digital scale (GF600-Japan). For mathematical modeling, nine empirical models were fitted on the experimental data and then according to the most value of R2, the lowest value of c2and RMSE, the best mathematical model was selected with the highest accuracy.
The result of regression analysis showed that Midilli model has the best fitting with the data. Moreover, the highest value of moisture diffusivity was obtained at 3.28×10-5 m2/s at the power of 500 W and the lowest value of moisture diffusivity was obtained at 9.58×10-6 m2/s at the power of 200 W.
The results of this study indicated that microwave drying method might be suitable for the reduction of moisture content in fruits such blackberry.

The application of ultrasound in food processing is considered a novel technique, that can be used along with the conventional methods. This study evaluated the effects of the ultrasound blanching (USB) of green bean on residual peroxidase activity and vitamin C of green bean.
Response surface methodology (RSM) was used to study the effect of process variables on the Ultrasound Blanching. Three independent variables including temperature (50-90°C), time (45-225 s), and duty cycle (0.2-0.8 s) were examined.
According to the results, the Linear-square models were more suitable than other models for both responses. All of the linear and quadric terms of time and duty cycle of residual Peroxidase activities have shown significant effects (P0.05). On the other hands, the linear and quadric terms of temperature and time have shown significant effects (P According to the performed tests the range of the residual peroxidase activity and percent of vitamin C loss were 3.85-34.75 and 2.00-22.75, respectively. The results from this research demonstrated that USB is an effective technique for green bean blanching in comparison with the conventional method. The advantages of this technique include lower blanching time, less vitamin C damage and more peroxidase inactivation as compared to the conventional method at the same time.

The detection of the bacteria mass in food products using traditional methods is a long process that might take four to ten days. The advances in nano technology has made the design of selective and intelligent sensors possible that are capable of precisely detecting the bacteria mass in a short time.
In this research, the MIP (molecularly imprinted polymer) was utilized. First, in order to prepare the molecular imprints and produce the polymer, meta-acrylic acid (MAA) monomers were used. Then, covalence bonds between the MAA monomers created a white polymer and hydrogen bonds between the antibody and MAA were formed. By using fluorescence converter and its connection to the antibody of Salmonella Typhi bacteria, it is possible to detect the Salmonella Typhi anti-gene. The florescence disseminations after neighbouring were quantified by a spectrofluorometer.
The results indicated that, it is possible to detect the concentration of Salmonella Typhi bacteria with a minimum mass of 10 Mol in polluted waters. Moreover, the designed sensor was evaluated in terms of configuration specificity. Also, the Ecoli bacteria were inseminated in an aquatic environment containing Salmonella Typhi proving that there was no interference with the sensor function. Besides, sensor sensitivity was examined up to 60 days and showed that sensor performance could be verified up to 52 days and then starts to diminish.
The applications of biosensors to detect microbial contaminations have been increased due to the shortening of detection time while retaining the required characteristics and sensitivity.

Solanum nigrum L. (SN) is a herbal plant indigenous to the north-east of Asia. The plant is believed to have various biological activities. In this study, the optimum conditions for the extraction of phenolic compounds from Solanum nigrum were determined using response surface methodology (RSM).
Extraction was carried out using different solvents in order to determine the best solvent for the highest extraction yield. Central composite design was employed to optimise the three independent variables such as incubation temperature (25–70 ºC), time (30–240 min) and liquid-to-solid ratio (10–20 ml/g). Total phenols (TP) was measured using Folin – Ciocalteu method and IC50 scavenging activity was analyzed using DPPH method.
The preliminary experiments with p The result of this study indicated the suitability of the response surface methodology employed in optimizing the extraction conditions. The optimized conditions showed a fast and high extraction yield of phenolic and antioxidant compounds from Solanum nigrum.

Heavy metals are a group of environmental contaminants that through water and food might cause poisonings in humans. These metals include chromium, zinc and copper. This research was carried out to study the concentrations of chromium, zinc and copper in the edible tissues of carp fishin Anzali lagoon and compare the results with the international standards defined by FAO and FDA.
Samples consisted of carp fishcaught in the western, central and eastern parts of Anzali lagoon in autumn of 2012. The concentrations of the heavy elements in the edible tissues were measured using Atomic Absorption Spectrophotometry.
There were not significant differences in the concentrations of chromium and copper in the carp fish of eastern, western and central areas as well as zinc in western and central areas (P> 0.05). According to the FDA and FAO standards significant differences were observed in the amount of zinc in the carp fish of eastern, western and central areas as well as in the carp fish of eastern area respectively (P> 0.05). In the areas studied, the concentration of zinc had the highest and chromium had the least accumulations.
Regarding the food hygiene and according to the results obtained concerned with the zinc content the carp fish caught in the eastern, western and central areas are suitable for human consumption. Despite the FDA standards and based on the FAO standards, the amount of copper in the carp fish is acceptable and the fish might be consumed by man. The residual chromium of carp fish is also according to the defined FAO standard.