فصلنامه علوم تغذیه و صنایع غذایی ایران
سال سیزدهم شماره 4 (پیاپی 53، زمستان 1397)

  The most common and clinically important complication in adults with diabetes is cardiovascular diseases (CVDs). Exercise training and pomegranate have been recognized to ameliorate CVDs. The aim of this study was to examine the protective effect of aerobic training along with pomegranate juice concentrate on cardiac injury biomarkers in women with type 2 diabetes. In this study, 33 women with type 2 diabetes were selected from Babol City and were randomly divided into four groups (control, pomegranate concentrate, training and pomegranate concentrate+training). The training groups participated in a progressive aerobic training for six weeks, three sessions a week (60% to 75% of reserved heart rate and for 25 to 45 min). The groups of pomegranate concentrate and pomegranate concentrate+training were provided 150 mL of pomegranate juice concentrate for six weeks (at about 18 p.m). Two days before and after the protocol, their blood samples were taken in fasting state. The results showed that Troponin T, CK-MB and LDH were decreased significantly in the experimental groups (p=0.000, p=0.014 and p=0.034, respectively), whereas significant reduction of Troponin I and CK was observed only in the pomegranate concentrate+training group (p=0.048 and p=0.041, respectively). It seems that aerobic training and pomegranate juice concentrate and combination of both reduce cardiac injury biomarkers in women with type 2 diabetes

  Overweight and obesity are the most important risk factors for many chronic diseases. Motivational interviewing is a kind of referral-based counseling that helps to resolve doubts about changing health behaviors through creating intrinsic motivation and reinforcing the commitment of individuals. The purpose of this study was to determine the effect of motivational interview on anthropometric indices and hypertension in overweight and obese adults. 98 adult obese or overweight adults were randomly divided into two groups of motivational and control interviews through accessible and controlled sampling. Data were collected by measuring or researcher-made questionnaire at the beginning of the study, as well as 10 and 22 weeks after the intervention. Then the collected data were analyzed by SPSS (ver. 24) using Mann-Whitney, Wilcoxon and Chi-square tests. The motivational interview group showed a significant improvement in weight (p=0.013) and body mass index (p=0.02) in the 22 weeks post-intervention compared to the beginning of the study. However, there was no significant difference between the two groups in the study group during the study. The present intervention did not have a significant effect on the blood pressure of the samples. Integration of motivational interviewing in the counseling of the therapeutic diet can lead to effective results in the anthropometric evaluation of overweight and obesity individuals.

One of the antioxidant enzymes in organisms is Superoxide dismutase, which is involved in the production of H2O2. Heat shock protein is created in stress conditions and has anti-inflammatory effects. The purpose of this study was to determine the interactive effect of high intensity interval training with vitamin E consumption on the levels of Hsp70 and SOD in male wistar rats. In this experimental study, 32 male wistar rats were divided into four groups randomly: control, supplement, training, training+supplement. The training program was planned for eight weeks, five sessions per week (each session 15 minutes) ]warm up: 5 minutes , interval training: 4 minutes 95-100% maximal oxygen consumption (VO2max), recycling: 2 minutes 65-75% VO2max, cool down: 4 minutes[. The amount of 100 mg/kg vitamin E was administered intraperitoneally in the supplement groups for eight weeks and three times per week. The blood samples were taken, and the levels of Hsp70 and SOD were measured by using ELISA method. Analysis of covariance was used. The results showed that the level of Hsp70 was significantly higher in the training + supplement group than in the other three groups (P >0.001). Also the SOD levels of the experimental groups had a significant increase compared to the control group (P >0.001). High intensity interval training, supplementation with Vitamin E and a combination of the two methods may potentially exert supportive effects against oxidative stress through positive antioxidant defense regimen.

  Food and nutrition have an important role in human health, specially in children and adolescents. In this regard, the importance of knowledge and skills for healthier food choices is will accepted. Therefore, assessing the information sources and educational materials available to the public, particularly the textbooks used in formal education at the national level is of great importance. The purpose of this study was to investigate the frequency of food and nutrition literacy (FNL) components in high school textbooks in Iran. The study was based on content analysis. The study population included all high schools (grades 7 to 9) with a total of 33 books. Therefore, the sample size comprised 4499 pages and their content was analyzed using a FNL component checklist. Validity of the tool was confirmed by referring to relevant scientific literature, as well as the views of experts from the fields of nutrition and curriculum design. The reliability of the research tool was assessed based on the agreement rate between the two coders, using Holst method, which was 84.88%. The total number of FNL components in the three domains of cognitive, skill and value in the text, images and questions of the studies textbooks was 439, of which the cognitive domain of FNL with 308 units (70.16%) had the highest frequency. Then skill domain with 96 units (21.86%) was the second frequent area, while the value-attitude domain of FNL had the lowest frequency: 35 units (7.97%). Very low attention given to FNL and its components in the text, images and questions of high school textbooks, especially with regard to skill and value-attitude domains and high instrumental application of food and nutrition concepts call the need for re-evaluation of the textbooks. Based on the results, there is a need to revise the content of these textbooks to ensure proper coverage of FNL main issues for adolescents.

  In recent years, there has been a growing interest to identify bioactive peptides from plant sources. Enzymatic hydrolysis of proteins is the most common method to produce bioactive peptides. Wheat germ is one of the most important by-products from flour processing industry that it is rich in protein and amino acids composition. In this study, it was used as a valuable protein source to produce antioxidant peptide. Enzymatic hydrolysis of wheat germ was done by pepsin. The hydrolysis parameters were optimized in production of wheat germ protein hydrolysates with the highest antioxidant activity using response surface methodology. Then the hydrolysates obtained under optimized conditions were fractionated by RP-HPLC and fraction that exhibited the highest ABTS radical scavenging was identified by nano-LC/MS/MS proteomics. The mathematical model presented a plateau region with maximum antioxidant activity at the following critical values: temperature = 37⁰C, time = 270 min and E/S ratio=1.58%. The results of sequencing showed that the purified peptide had the sequence of KELPPSDADW with the molecular weight of 1157.54 Da. This peptide had scavenging activity against DPPH (51±1.4%) and ABTS (86±1.1%) The results indicated that the peptide KELPPSDADW isolated from wheat germ protein has a strong antioxidant activity

  Koozeh cheese is among the best known of all traditional Iranian cheeses. The Bifidobacteria family has been considered in functional food products due to its probiotic properties in recent years. Viability of probiotic bacteria during the maintenance and time of consuming in food has become a challenge in food hygiene and technology. The aim of this work was to investigate the viability of bifidobacterium bifidum and its effect on the microbial, chemical and sensorial characteristics of traditional Koozeh cheese Survival of Bifidobacterium bifidum (ATCC 29521) was investigated in the traditional Koozeh cheese prepared from pasteurized milk and non-pasteurized milk. B.bifidum was counted at 1, 15, 30, 45, 60, 75 and 90 days. The cheese samples were assessed for microbiological and chemical properties. Then they also were analyzed for sensory evaluation at the end of 90 days of ripening stage. The amount of Bifidobacterium bifidum in the cheeses produced by pasteurized milk and unpasteurized milk increased by as much as 2 and 1 log cycles, respectively. Moisture and pH were lower in the cheeses produced by pasteurized milk containing probiotic in compare to the the other samples. Salt content was significantly different in the samples produced by unpasteurized milk with probiotic at the end stage of cheese ripening. The sensory evaluation showed that the samples produced by pasteurized milk enriched with probiotic significantly had higher sensory scores. It was concluded that probiotic Bifidobacterium bifidum can be used successfully in Koozeh cheese without adversely affecting the cheese quality during ripening. The reduction of total viable and yeasts–molds counts was observed during the maturation of cheese samples. The Koozeh cheese matrix can be used as a proper carrier of probiotic microorganisms

  Enzymatic hydrolysis is one way to improve functional properties, eliminate anti-nutritional compounds, and produce bioactive peptides with antimicrobial, antihypertensive, antioxidant and antiemetic properties, reducing blood cholesterol, mineral absorption improvement and immunotherapy effects. The purpose of this study was to evaluate the effect of enzymatic hydrolysis process on the functional and antioxidant properties of hydrolyzed casein prepared using pancreatin. In this study, the casein hydrolysis process by pancreatin was performed at different times (30, 60, 90, 120, 150 and 180 minutes). The degree of hydrolysis, functional properties (solubility, emulsifying and foaming properties at different levels of pH), antioxidant properties such as DPPH, ABTS, hydroxyl radical scavenging, reducing power, antioxidant activity in the emulsion, and Fe and Cu chelating activities were evaluated. The enzymatic hydrolysis of casein significantly improved the functional properties of hydrolysate at different pH levels. The antioxidant properties of casein were influenced by the time of hydrolysis. The best value for each of the antioxidant indices after enzyme hydrolysis was 46.04% for DPPH free radical scavenging, 84.44% for ABTS radical scavenging, 2.28 mM for Trolox equivalent antioxidant capacity, 72.91% for hydroxyl radical scavenging, 61.97% for reducing power, 0.251 Milligrams MDA/L for Thiobarbituric acid reactive substances, 70.31% for iron ion chelating, and 16.81% for chelating of copper ion. The processing time with effect on the degree of hydrolysis affects all properties of the final product. In general, the enzymatic hydrolysis of casein at 180 minutes showed the best functional and antioxidant properties.

Use of safe and environmental friendly compounds is one of the most important challenges in post-harvest researchers. This study was conducted to determine the effects of Aloe vera coating enriched with golpar (Heracleum persicum) essential oil on the storage life and quality attributes of Zaferani peach fruits. Different treatments including Aloe vera gel at 0, 7.5 and 15% and golpar essential oil at 0, 100 and 200 ppm were used. Response surface method was used for optimization of the data. Different quality attributes including total soluble solids, pH, total acidity, fruit firmness, total phenolics, sensory attributes and fruits color were measured. Application of the Aloe vera gel enriched with golpar essential oil decreased the amount of fruit weight loss (1.24%) and softening and increased the fruit firmness (7.35 kg/cm2) and total phenolic content during the storage period. Increase of the storage time and golpar essential oil concentration led to the decrease in organic acids content (0.68 %w/w) and so the increase of fruit pH (3.63), but the increase of Aloe vera gel concentration retained the fruit TA and decreased its pH content. Total soluble solid of peach fruits was increased with the increase of the storage time and golpar concentration and decreased with the increase of Aloe vera gel concentration. The increase of storage time and golpar concentration increased different color parameters such as L and b indexes and decreased a index of peach fruits, however, with the increase of Aloe vera gel concentration, L and b indexes were decrease and a index was increased. The results showed that application of Aloe vera gel enriched with golpar essential oil leads to maintain the quality properties and increase the sensory attributes of peach fruits during storage period

  Fibers from fruits and cereals by-products are valuable prebiotic sources for production of different synbiotic products like yoghurt. The aim of the present study is evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in yoghurt containing Lactobacillus acidophilus La-5 bacterium. Fibers from pineapple, pomegranate and wheat by-products were used at 0, 0.5, 1 and 1.5% concentrations for production of yoghurt containing Lactobacillus acidophilus La-5 bacterium. The effects of these fibers were investigated on the physiochemical and organoleptic properties of yoghurts and also survival of Lactobacillus acidophilus La-5 bacterium. There were no significant differences in the physiochemical properties of yoghurts among the different groups (P>0.05). Significant differences were observed for the organoleptic properties of yoghurts among the different groups (P<0.05). Generally, survival of the bacterium had a better condition in the presence of fibers. Despite the significant differences among the different groups in each day, the maximum positive and significant effects of fibers on the survival of the bacterium in yoghurts were seen on day 14 in comparison with the control group. In this day all yoghurts containing fibers had significant differences in the number of bacterium in compare with the control group (P<0.05). Use of pineapple, pomegranate and wheat fibers as prebiotic compounds could increase the survival of the probiotic bacterium in yoghurt and have positive effects on the acceptance of this product

  As bread is the main source of energy and protein in Iranian diet, it is necessary to improve its quality and shelf life. This study was developed to investigate the effect of two hydrocolloid additions on qualities of (Taftoon) dough and bread. Doughs were prepared with different concentrations of gums (0.1 to 0.6% tragacanth and 0.25 to 1.5% guar gums). Farinographic properties of the dough using a farinograph (Model: 827504, Brabender, Germany), physicochemical characterization of the bread, including moisture content, color parameters (L*, a and b) and hardness (during 48h of storage), and the sensory characteristics of the final products were evaluated. The use of different concentrations of tragacanth and guar gums increased the water absorption and valurimetric value of dough samples significantly (P<0.05), and increasing the storage time led to a significant decrease in the moisture content of the breads. Increasing the gum content was negatively related to L* value and positively to the a and b indexes of the bread samples. However, during the storage time, the L* index was significantly reduced. It was shown that an increase in the gum content decreased the hardness index of the breads while increasing the storage time significantly (P<0.05) increased the hardness of the final products. Sensory parameter scores were higher when the gum levels were increased. The sample with 0.3% tragacanth and 0.75% guar gums had the highest dough water absorption as well as the best desirable physicochemical and sensory properties.

  Ketchup sauce is a popular product and it seems necessary to improve its nutritional value by decreasing the sugar contained in it. This research studies the different portions of Stevia & Maltitol as sugar alternatives to be used in Ketchup sauce formulation. This research investigates the impact of using Stevia & Maltitol as sugar alternatives on the physical , chemical, rheological & sensory properties of Ketchup sauce samples with the substitution ratio of 50, 75 and 100%. The statistical analysis revealed that augmentation of sugar substitution results in the significant reduction of total sugar and brix (p<0.05). Synersis and pH samples revealed no significant difference (p>0.05). With the increasing of sugar substitution ratio, the amount of ash increased and the dry matter decreased (p<0.05). The results of color evaluation proved that with the Maltitol ratio higher than that of Stevia, the color quality showed an improvement and was closer in quality to the control sample, which contained sugar. No significant difference was revealed in the sensory characteristics resulted from most of these factors (p>0.05). The viscoelastic testing revealed viscoelastic solidity behavior in the samples. The flow measurements proved that the samples had pseudoplastic behavior and yield stress. When Maltitol was higher in ratio compared with Stevia, the rheological characteristics were closer to those of the control sample, which contained sugar. The study results revealed that sugar substitution for 75% with the Stevia-Maltitol ratio of 25% to 50% retains the propr quality of ketchup sauce

Celiac disease is an inflammatory disease of the small intestine that is caused by intolerance to gluten wheat. Patients with celiac disease must follow a gluten-free diet. In this research, the effect of replacement quinoa flour (gluten-free Pseudo-cereal) and powdered leaves of purslane as a rich source of fiber, minerals and fatty acids on the chemical characteristics, quality and sensory features of gluten free cakes based on the rice flour, was investigated. The effect of quinoa flour (100-0%) and powdered leaves of purslane (10-0 percent) on the chemical characteristics, color, texture, volume, density, porosity and cooking loss and sensory features of gluten free cakes was investigated. Modeling was done based on RSM and rotatable central composite design using Minitab software. The results showed significant quadratic model fitted to answer (p<0.05) and the index of non-significant lack of fit for these models (p>0.05).The proposed model in this study had high the R2 and R2 (adj). Therefore, the model was approved for fitting information. Adding flour with quinoa and dried leaves of purslane to gluten free cake increased its ash, moisture, volume, fiber density, hardness, and stikness and decreased cooking quality, colorimetric properties, porosity, cohesiness and sensory characteristics. The results showed that the use of quinoa flour and powdered leaves of purslane plant for the production of gluten-free cake is possible. Finally, the optimal sample included 61.61% quinoa flour, and the powdered leaves of purslane was 1.81 %.