فصلنامه علوم تغذیه و صنایع غذایی ایران
سال پانزدهم شماره 1 (پیاپی 58، بهار 1399)

Prevention of obesity and overweight and the associated risk factors such as insulin resistance from an early age, is of particular importance. The aim of this study was to investigate the effect of 12-week Body Pump and combination of Cinnamon and Honey on resistin, visfatin and insulin resistance in overweight children.

The present applied and quasi-experimental research Were conducted on 50 overweight children aged 9 to 11 years, who were randomly assigned into five groups: Body Pump, Body Pump+honey, Body Pump+cinnamon, Body Pump+combination of honey and cinnamon; and control (each group of 10). Interventions were performed for 12 weeks. 24 hours before and 48 hours after intervention, while measuring the side variables, the blood samples were taken from all subjects to measure resistin, visfatin, glucose and insulin, and to calculate insulin resistance. In order to compare the changes of variables in the five study groups and in two blood sampling times (pre-test and post-test), inter-within-subjects, analysis of variance was used in a 5 2 2 design (5 groups and 4 times).

The results showed that visfatin, glucose, insulin and insulin resistance decreased significantly in the four intervention groups comparing to the control group (P <0.05). But the difference in visfatin, glucose, insulin and insulin resistance was not significant between the four intervention groups (P> 0.05). There was no significant difference between resistin changes in the five groups (P = 0.76).

According to the research results, it is likely that a 12-week Body Pump exercise with reduced visfatin and insulin resistance (possibly due to a decrease in the body fat percentage) would lead to improved levels of well-being and prevention of diabetes in overweight children aged 9-11years; however, cinnamon, honey and their combination do not seem to have a synergistic effect.

Due to the importance of ameliorating the food security status of immigrants, as one of the main vulnerable groups at the international level, in the present study, the association between food security, diet diversity, socio-economic factors, and social welfare of Afghan immigrant households in the Southern areas of Tehran Province was investigated.

Data were collected through face-to-face interviews with 317 Afghan immigrant households in 2019. Household Food Insecurity Assess Scale (HFIAS) was used to assess food security status. Then after presenting descriptive statistics of socioeconomic factors, the association between these factors and food security was assessed.

The results showed that about 11.3% of immigrant households were food secure, while 11.7, 40.7 and 36.6% suffered from marginal, moderate and severe food insecurity, respectively. Assessing the consumed food groups by these households showed that about 88% of them had a high level of diet diversity, while 3.4% experienced a low level of diet diversity. The significant association between food insecurity and diet diversity was not found, but the association between social welfare, food security, and diet diversity was confirmed. The occupation and income of the head of household, and the number of male children were significantly associated with food security and diet diversity among Afghan immigrant households.

Due to the importance of socio-economic factors in designing and implementation of policies aimed at promoting food security status, equal job opportunities and mitigating the legal and administrative constraints of applying Afghan immigrants to various jobs are recommended. Moreover, given the inverse association between social welfare and food insecurity, enacting and implementing policies resulting in the improvement of households' access to welfare facilities and also improving the level of sub-index of social welfare are suggested for improving food security status in this group.

Obesity and inflammation play an important role in the development of hypertension. The aim of this study was to examine the protective effect of aerobic training along with garlic on some inflammatory indices (Lcn-2 and IL-1β) in obese women with high blood pressure.

In this study, 36 women with hypertension were selected from Sari City (north of Iran) and were randomly divided into four groups (Control, Garlic, Training and Training+Garlic). The training groups participated in a progressive aerobic training for eight weeks, three sessions a week (55 to 65% of the reserved heart rate and for 30 to 55 min). The Garlic and Training+Garlic groups were provided with 1000 mg of commercial garlic supplement for eight weeks (after breakfast and dinner). Two days before and after the protocol, the blood samples were taken in fasting state. Statistical analysis was performed using a one way analysis of variance, and significance was accepted at p ≤ 0.05.

The results showed that the weight, body mass index (BMI) and systolic blood pressure decreased significantly in the experimental group ( p=0.009, p=0.010 and p=0.000, respectively). Also there was a significant reduction of Lcn-2 and IL-1β in the Control-Garlic (p=0.019 and p=0.014), Control-Training (p=0.000 and p=0.029) and Training+Garlic groups (p=0.001 and p=0.004).

It seems that aerobic training and garlic reduce the inflammatory indices of Lcn-2 and IL-1β with reduced SBP and body composition in women with high blood pressure and obesity.

The results of observations and studies over the years have shown that health and nutrition are highly related with each other. Bioactive peptides are defined as hydrolyzed proteins, which have the ability to stimulate the desired activities. In this study, the effect of adding pepsin enzyme on orange seed protein was investigated to obtain the hydrolyzed protein, and the antioxidant properties of the hydrolyzed protein were evaluated.

In the present study, the orange seed protein concentrate was extracted, and then hydrolyzed using different concentrations of pepsin enzyme (1- 3% W/W) and the hydrolysis time of (2-5 hours) at the temperature range of 45-55 °C. Optimal conditions for production of hydrolyzed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity, and total antioxidant) were evaluated.

Optimum treatment at determined conditions (temperature 33 °C, time 4 hr and enzyme to substrate ratio of 2.35 %w/w) with antioxidant properties (DPPH radical scavenging activity (59/63%), radical OH scavenging activity (48/12%), ferric reducing activity (57/83%) and total antioxidant (87/59%) was obtained, and antioxidant tests were performed on the optimal treatment for confirmation of the values proposed by software.

The results showed that the hydrolyzed protein derived from orange seed could be used in formulation of foods as a natural additive with the antioxidant ability. It can also be used as a nutraceutical.

Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances, which are formed during the heating process of proteinaceous foods such as meat and meat products. The extraction of these compounds from the complex matrix of meat products was carried out by microwave assisted pre-extraction and a precise, rapid and high sensitive microextraction method. After the extraction process, the amount of HAAs in the samples was measured using a reverse phase high-performance liquid chromatography (RP-HPLC) coupled to a UV detector.

Optimization of effective parameters on the microextraction process of HAAs was carried out using one factor at a time procedure, which included the type and volume of extraction solvent, the type and volume of dispersive solvent salt, and pH. In order to validation of the proposed method, the merit figures of microextraction method were calculated. The amount of HAAs in several meat products from supermarkets and restaurants in Tehran was determined by the mentioned method.

The optimum amount of effective parameters on the microextraction efficiency was obtained using central composite design (CCD). The merit figures of the proposed method included the limited detection (LOD) and the relative standard deviation (RSD) (5.8-8.1 ng/g) and (2.5-3.1), respectively. The efficiency of the proposed method in real samples was illustrated.

The results proved that the proposed method had high ability to extract and measure the trace quantities of HAAs from the complex matrix of meat products.

A fairly large amount of oil is absorbed to the food during deep frying. The aim of this study was to reduce the oil absorption of eggplant slices during frying by using osmotic dehydration pretreatment.

Using maltodextrin (0, 20, 40% w/v) and sodium chloride (salt, 0, 10, 20% w/v), the effect of osmotic dehydration on different properties of eggplant slices (2 × 2 × 2 cm) was investigated. Osmotic dehydration was carried out in a factorial arrangement with two factors: maltodextrin and salt concentrations at constant time (90 min) and temperature (30 °C). The effect of osmotic dehydration on the moisture loss, solid gain, osmotic performance ratio (PR) and shrinkage of the samples after osmotic process, as well as the oil absorption, texture, color, and sensory properties of eggplant slices after frying was investigated.

Increasing the concentration of maltodextrin (0 to 20%) and salt (0 to 10%) in osmotic solution increased the dehydration, adsorption of solids and performance ratio in the eggplant slices significantly. The highest moisture loss (37%) and nearly the least oil absorption (9%) were related to the 20% salt-40% maltodextrin treatment. The highest oil absorption (37.3%) was observed in the control sample. The lowest shrinkage after frying (15.6%) was attributed to the 10% salt - 40% malt treatment.

Due to the low absorption of oil and almost the highest sensory scores, the best treatment for osmotic dehydration and frying of eggplant is 40% maltodextrin - 10% salt with 29% reduction in oil absorption.

Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound.

Pectin was extracted by ultrasound under the power of 320 W, two types of acids (HCL and citric acid), pH=2, time=30, 60 and 90 min, and temperature=60 °C. Then the physicochemical properties of pectin such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated.

The results showed that pectin had an efficiency of 9.28% and a reasonable purity (with galacturonic acid content of 74.95%). The study of degree of extraction revealed that the pectin derived from quince fruit at 60 and 90 min of ultrasound and extraction with HCL was high methoxyl (HM) pectin. The pectin’s emulsifying activity was high. The viscosity results illustrated that the pectin solutions obtained from quince fruit by HCL at 30 min had a pseudo-plastic behavior, and at 60 and 90 min of ultra sonication and at higher shear rate, they had Newtonian behavior.

Good degree of purity and acceptable physicochemical properties of the obtained pectin show that this agricultural product can be used as a promising source for pectin production.

Food packaging is one of the main applications of nanotechnology in the food section. Clay nanoparticles are among the nanoparticles used in food packaging. In this study, the effect of packaging film containing nano-clay particles on the characteristics of cucumber slices was investigated.

The effect of nano-clay particles (0, 1 and 3%) and time (0, 3, 5, 7, 9 and 11 days) were studied in three replications in a completely randomized design. Cucumber slices were packaged in polypropylene (control samples) and polypropylene containing 1 and 3% nano-clay hydrophilic bentonite under modified atmosphere packaging. All samples were stored at 4 ± 1 °C at a relative humidity (RH) of 90 ± 2 %. Microbial population was determined at 3-5 day intervals, and chemical properties, chlorophyll, texture, color were studied at 2-day intervals. 

Control samples showed more loss of weight (p<0.05) and higher L*, a* and b* during the storage (p<0.01). Chlorophyll and firmness of the cucumber slices in the film containing 3% of nano-clay showed less decrease (p<0.01). In addition, the application of modified atmosphere showed positive effect to preserve fruits and vegetables and packages containing clay nanoparticles significantly reduced the microbial population (p<0.05).

The packages containing clay nanoparticles under the modified atmosphere were more appropriate option than the control packaging in preserving the product.

One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more diverse in the food basket. The aim of this study was to investigate the effect of wheat flour replacement with triticale flour on cake quality.

The effect of triticale flour in three levels (15, 30 and 45%) and two lines with numbers 84 and 85 in combination with two levels of gum (0.3 and 0.6%) on the qualities of cake such as moisture, texture, volume, porosity, color components and sensory properties was evaluated.

The results showed that adding gum and replacing triticale flour to cake formula increased the moisture content. The interaction of triticale and gum flour showed that the samples containing 45% triticale flour, line 85 and 0.6% gum had the highest moisture content. Increasing the amount of triticale flour up to 30% in the formulation of the cake increased its specific volume and porosity, but the replacement of triticale flour with wheat flour decreased these properties. The highest volume and porosity were observed in two samples containing 30% triticale flour and 0.3% gum, and the lowest amount was in 15% triticale line 85 in combination with 0.6 and 0.3% gum. The treatment containing 30% triticale flour line 84 and 0.3% gum at the time of three hours after baking had the least rigidity, and the sample containing 45% triticale flour and 0.3 and 0.6% gum had the highest stiffness comparing to the other samples. Totally, the least amount of lightness was observed in the treatment containing 45% triticale flour and 0.6% of gum, and the highest brightness was observed for the samples containing 15% triticale flour in combination with 0.3% gum. The highest grade of cake was obtained in the samples containing 15 and 30% triticale line 84 in combination with 0.3% gum, and with the increase in the percentage of triticale flour and gum, the overall acceptance rating was significantly reduced. The lowest score was in the samples containing 45% triticale flour in combination with 0.6% gum.

Replacement of triticale flour with wheat flour up to 30%, line 84, and Lepidiumsativum gum at 0.3% level had the highest score in tissue improvement, specific volume, porosity, color components, and ultimately, total acceptance.

Cold plasma is an eco-friendly and non-thermal technique, which has become an important technology to change the physical and chemical features of polymers. Recently, cold plasma has been considered in the decontamination and modification of packaging materials in the food industry. Therefore, the objective of this study was to survey the effect of using low-pressure oxygen plasma treatment on the surface and physicochemical properties of starch-chitosan composite films.

The low-pressure oxygen plasma treatment of starch-chitosan composite films was carried out using a plasma cleaner system at various times (4, 8 and 12 min). Afterwards, the surface properties and physicochemical properties of untreated and plasma-treated films were compared.

The surface roughness and hydrophilicity of the films were increased after tlasma treatment. The tensile strength of the plasma-treated films was improved. Plasma treatments decreased the oxygen permeability of the films but no significant change in their water vapor permeability was observed.

In this study, although plasma treatment increased the tensile strength and decreased oxygen permeability of the films, their surface hydrophilicity was increased too. There is a need for further studies to modify the starch-chitosan composite film by plasma treatment.

Considering the importance of safety evaluation of fish and seafood from capture to purchase, rapid and nondestructive methods are in urgent need for seafood industry. This study aimed to assess the application of hyperspectral imaging (HSI: 430-1010 nm) for prediction of total volatile basic nitrogen (TVB-N) in Japanese-threadfin bream (Nemipterusjaponicus) fillets, as a marine fish, during 8 days of cold storage (4±2°C).

Hyperspectral imaging data and TVB-N value of the fillets were obtained in the laboratory. The basic prediction model was established based on Back-propagation artificial neural network (BP-ANN). To simplify the calibration models, 10 wavelengths were selected based on regression-coefficient (RC). Multiple-linear regression (MLR) and BP-ANN models were established based on the selected wavelengths.

In full spectral range, the BP-ANN models exhibited relatively weak prediction performance (R2P=0.76 and RMSEP=4.45). After selecting 10 wavebands, the capability of the simplified models was better than that of the full-wavebands. The predictive power of simplified BP-ANN was better than that of MLR model (R2P(RC-BP-ANN)=0.820; RMSEPRC-BP-ANN=3.79 and R2P(RC-MLR)=0.794 and RMSEPRC-MLR=4.25). Therefore, r RC-BP-ANN model showed  more acceptable predictive performance (0.82 R2P 0.90).

Although the effectiveness of the developed simple multispectral imaging system based on BP-ANN model showed promising results to predict the TVB-N values of fillets, it did not show a strong prediction power of TVB-N values during storage. Therefore, further researches are required to enhance the prediction power and suitability of HSI method to evaluate TVB-N value in Japanese threadfin bream fish.

Recently, the use of synthetic antioxidants has been limited due to having chemical and toxic compounds, so the use of natural compounds such as algae, as an alternative to synthetic compounds, is important for the storage of fishery products. The aim of this study was to investigate the effect of Padina australis alga extract on controlling the oxidative spoilage of muscle of  Epinephelus coioides during refrigerated storage.

Extraction of algae was performed using methanol. The fish were immersed in four different levels of the extract including 0 (control), 150, 300 and 600 mg/L, and were immediately stored in refrigerated polyethylene bags for 12 days. Sampling was carried out on days 0, 3, 6, 9 and 12 to measure lipid oxidative indices.

The results showed that the amount of peroxide, thiobarbituric acid, anisidine and Totox value at 300 and 600 mg/l levels of algae extract decreased significantly from day 9 comparing to the control treatment (p <0.05). There was no significant difference between the conjugated diens’ indices in different treatments and days (p> 0.05). The amount of free fatty acids only decreased in the 600 mg/L treatment comparing to the control treatment (p <0.05).

Algae extract at 600 mg/L concentration had high antioxidant effect; in this concentration, oxidative degradation indicators were in the standard range until the end of the storage, so it can be used as an alternative to synthetic compounds in food.