نشریه نوآوری در علوم و فناوری غذایی
پیاپی 46 (زمستان 1399)

Walnut leaves contain high amounts of polyphenols and antioxidant compounds which exhibited potentially health benefits. In this research, the effect of incorporation walnut leaf extract into yogurt on its physicochemical and sensory properties was examined. For this purpose, ethanolic extracts of dried walnut leaves were added at three concentrations (1, 1.5 and 2 %) to the milk prepared for yogurt production immediately after adding starter culture. The produced yogurts were evaluated at definite time intervals during 28 days storage at 4 °C. According to the results the non-fat solid content of yoghurts enriched with extracts was higher than control while their protein and fat content was lower. The acidity of yoghurts was significantly enhanced in the presence of walnut leaf extract, while their pH and syneresis was decreased and, in this regard, the effect of storage time was significant. During the storage, the total phenolic contents and antioxidant activity of the yogurts were both reduced. Significant decrease (p <0.05) in the thiobarbituric acid (TBA) index of the enriched yoghurts, compared to the control sample, was indicative of the strong antioxidant properties of the extract. In terms of color properties, with increasing concentration of extract the value of L* and a* of yogurts decreased while their b* increased. The viability of starter cultures decreased significantly (p <0.05) with incorporation of extracts and during the storage period. At the end of storage, significant reduction in viscosity of yogurt fortified with extract was observed compared with the control sample. In addition, the sensory scores of different yogurts decreased with increasing concentrations of the extract and during the storage time. Generally, considering the highest score in terms of sensory evaluators, also reduction of syneresis and improvement of the physicochemical characteristics, the walnut leaf extract at concentration of 1.5% was introduced for enrichment of yogurt.

In general, excess plant and animal fats consumption leads to human health problmes. The aim of this study was to produce low-fat flavored cream with inulin as a fat substitute and date syrup as a sweetener. In this research, date syrup, in four levels of 0, 5, 7 and 10% was added as sweetener and inulin in four levels 0, 4, 6 and 8%. It was observed that with increasing inulin content in treatments, the apparent viscosity increased (p <0.05) and by increasing the amount of date syrup, the pH and viscosity of the samples are reduced (p <0.05). By adding inulin and date syrup, the amount of watering down decreased, but there was no significant difference between the samples. In the sensory evaluation, the best sample was the treatment with 7% date syrup and 4% inulin. The results of this study indicated that inulin and date syrup can be used to improve the physicochemical properties and taste in the low-fat cream.

Todays, using of hydrocolloid compounds and gums are considered for improvement of physicochemical and sensory properties .Therefore, in this study, optimization with adding lamb wax extract and guar gum was considered. Effects of wax lamb and guar gum in three levels 0, 1, 2 % and 0, 0.5, 1%, respectively with response surface methodology in the form of a central composite rotatable on moisture, special volume, pH, acidity, geometrical dimensions, ash, lose weight, total acceptation was studied. According to results of this research, all of cake properties affected by mixture compounds (p<0.05). Increasing of lamb wax extract lead to rising of moisture, ash, Amount of moisture, special volume, length, height, pH and ash with adding guar gum was increased. Optimization of formulation showed that to getting proper characteristics, extract concentration wax lamb and guar gum should be 2, 0.97%, respectively.

In our country, the limited cultivation of durum wheat, the use of bread wheat instead of durum wheat and the lack of suitable technology for the production of semolina and in another direction, despite the high nutritional value, are considered as a by- product of the industry. Therefore, in this research, the effect of adding Protein Isolated of tahini meal on 0, 2.5, 5.0, 7.5 and 10% levels to two types of semolina flour made from durum wheat Behrang variety and wheat bread of Mehregan variety in production Pasta was studied in a completely randomized design with factorial arrangement (p <0.05). The results showed that the addition of Protein Isolates of tahini meal significantly increased the protein content of flour in both Mehregan and Behrang cultivars. Also, the minimum cooking time and cooking number increased significantly at 10% level, but at levels 2.5, 5.0 and 7.5 this increase was not significant in both wheat cultivars. cooking loss was not significant in Mehregan cultivars but the lowest cooking loss was observed in Behrang cultivar with 10% protein content. The color index L * and b * were not significant in the treatment of methionine at levels of 7.5 and 10%. In the Behrang treatment, L * and b * were decreased by increasing protein isolation. Overall acceptance score for sensory evaluation was not significant in treatments containing 7.5 and 10% protein. Based on the results, it is recommended to use Mehregan variety as a substitute for Behrang cultivar at the level of 7.5% protein supplementation for the pasta enrichment.

In this research, production process of pumpkin concentrate (Tanbal cultivar) was studied. To do this purpose, the extraction process of extract was optimized using response surface methodology (RSM) by applying variables of mixing ratio of flesh to solvent (ranging from 1:1 to 1:3) and extraction temperature (ranging from 55-85oC). In order to optimization of pumpkin concentrate production process, quality properties of extraction yield, pH, acidity, vitamin C, HMF, protein, sugar, lycopene, beta-carotene and DPPH free radical scavenger were evaluated. The results show that, during the extraction process of extract, increasing the mixing ratio from 1:1 to 1:3 cause to decreasing and increaseing of quality parameters of (extraction yield, acidity, formalin number, vitamin C, protein, HMF, beta-carotene, lycopeneand DPPH free radical scavenger) and (pH, reduction sugar, total sugar and sucrose), respectively. Also, increaseing extraction temperature from 55oC to 85oC, increased the quality parameters of (acidity, formalin number, protein and HMF) and decreased the quality indices of (pH, vitamin C, reduction sugar, total sugar, sucrose, beta-carotene, lycopene and DPPH free radical scavenger). Oprimization results show that the best extraction temperature and mixing ratio were determined 55oC and 1:1, respectively. Also in optimum condition, the quantity of quality indices of extraction yield, acidity, pH, formalin number, vitamin C, protein, reduction sugar, total sugar, sucrose, HMF, beta-carotene, lycopene and DPPH free radical scavenger were 43.03%, 0.47 g/100g, 7.07, 16.8 g/100g, 0.477 mg/100g, 0.948%, 9.3 g/100g, 33.66 g/100g, 23 g/100g, 0.85 mg/kg, 0.63 mg/l, 0.17 mg/l and 32.32%, respectively.

The aim of this study was to investigate the addition of chitosan in fish fillet of huso (Huso Huso) in order to prevent the formation of heterocyclic aromatic amines (HAAs) after cooking. The use of natural additive such as acid-soluble chitosan on moisture, pH and cooking loss contentof huso fillet had a significant effect (p≤0.05). The values of HAAs identified in fried samples PhIP (Nd -0.83 ng / g), IQ (Nd-0.50 ng / g), MeIQ (0.71-0.82 ng / g) and MeIQx (Nd – 0.90 ng / g). The total HAAs were between 0.82 ng / g and 2.7 ng / g. The inhibitory effect of acid-soluble chitosan on the formation of heterocyclic aromatic amine compounds in fish fillet of huso was between 37.35 to 68.09%. The results of this study indicated that acid-soluble chitosan could prevent the production of harmful and mutagenic compounds during fried.

In this research, the effects of quince seed mucilage (0.75 to 1.75%) and fat (15-25%) on physicochemical properties (pH, acidity and colorimetric components), rheological (synersis and viscosity), and also sensory characteristics (taste, texture and overall acceptance) of light (single) cream were investigated. The results were investigated by Central Composite Designs (CCD) and modeled by Response Surface Methodology (RSM). The lack of fit factor for all traits was not statistically significant at 95% level; therefore, the accuracy of the lack of fit model was confirmed. According to the obtained results, the optimum point of production variables for obtaining light cream, which has the lowest amount of synersis and acidity and the highest viscosity, as well as the highest total score of taste, texture and overall acceptance, seed mucilage is 1.75% and fat is 21.12%. Such a product has a viscosity of 1355.04 Pascal S, synersis 14.14%, acidity of 0.158, flavor score of 4.86, texture score of 83.4, overall acceptance score 4.18, and desirability of 91.3%. Therefore, based on the results of this study, it can be concluded that the use of quince seed mucilage in the production of low-fat cream can simultaneously reduce the amount of fat while maintaining the rheological, physicochemical and sensory properties of the product.

The use of agricultural waste is always important; one of the most important processes for increasing their shelf-life is drying. The purpose of this study was to investigate the drying kinetics of carrot pomace and evaluating the antioxidant and color properties of it. For this purpose, the prepared pomace was dried at 50, 60 and 70 °C, and the antioxidant and colorant properties of fresh and dried pomace were studied. The results showed that the best model for predicting drying kinetics of carrot pomace was Midilli-Kucuk model with correlation coefficient (R2) of 0.9994, 0.9994 and 0.9986 and root mean square error (RMSE) 0.0088, 0.0091 and 0.019 for the temperatures of 50, 60 and 70 oC, respectively. During the drying process, the amount of carrot pulps beta-carotene (30.10 ±0.08 at 60 °C) 80.2% was reduced compared to fresh pomace (150.66 ± 1.4 mg/100g), this difference was significant (p<0.005). Also, the temperature of 60 °C had the greatest effect on the reduction of beta-carotene. Reducing the amount of beta-carotene led to the color indicators alterations. An indicator changes showed a high correlation (0.988) with beta-carotene content.

In recent years, synthetic and biologically active antioxidant films contain a variety of natural and synthetic antioxidants have been designed and their effect on the oxidative stability of various food products has been proven. The aim of this study was to investigate some physicochemical and antioxidant properties of biodegradable film prepared from hydroxy propyl methyl cellulose containing Acanthophyllum alginate and its effect on oxidative resistance of local butter oil. For this purpose, bionanocomposite films containhydroxy propyl methyl cellulose at levels (0,1 and 1.5%,) and essential oil(1,3 and 5%) were prepared. In general, the results indicated that alginate gum was more effective than Hawk's Essence on the physical and mechanical properties of films. By adding alginates, water solubility and water vapor permeability (WVP) decreased significantly compared to pure HPMC film (p <0.05), with the lowest WVP content belonging to HPMC-AL1.5% -EO5% composite film Which was equal to g / mhPa of 10.3 × 10.3 / 3. Adding the alginate increased the thickness and opacity of the films . Also, with increasing essential oil concentration, the antioxidant properties of the films increased, so that the films containing 1, 3 and 5% essential oil of lemon balm had 40, 53 and 74 percent antioxidant properties respectively. But ginger alginate did not have a significant effect on this property of the films. Results of the stability test against the oxidation of virgin olive oil were analyzed based on the Rensmet test. Results showed does not exist a significant difference of 5% (P <0.05) between HPMC film containing essential oil at 1% concentration and synthetic antioxidant TBHQ . Due to its antioxidant activity, film samples containing Chojbak essential oil have a positive effect on reducing the process of oxidation of local butter oil and can be a good alternative to the use of synthetic antioxidants.

The purpose of this study was to investigate the effect of ultrasonic processing on the microbial and physicochemical properties of sourcherry juice.The effect of pasteurization in comparison with ultrasound was investigated at 25 and 60 °C for 4, 8, 12 minutes with 24.4, 42.7, 61 μm at a frequency of 20 kHz. Pasteurization and treatment of 12 min, 42.7μm amplitued, 60° C, 8 and 12 min, 61 μm, 60° C and 12 min, 61 μm, 25 ° C caused a complete destruction of aerobic bacteria. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 micrometers. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 μm. Yeasts were eliminated in all heat treatments and sonication at 25° C in maximum time and amplitued. By increasing the amplitude of ultrasound, temperature and treatment time had a negative effect on anthocyanin content and phenolic content but did not have a significant effect on antioxidant content.According to the combined results, medium amplitude at 60 ° C can be the most effective treatment in preserving quality traits and providing microbial trait in sourcherry juice.

The aim of this study was to monitor the accumulation of minerals and to measure nitrite and nitrite anions in different organs of Salicornia plant in Tehran province (Varamin) to study the pattern of accumulation of these elements in different organs for human consumption of this plant. Measurements of iron, copper, zinc, magnesium, manganese, calcium, sodium and potassium elements, and also nitrate and nitrite anions were performed using Atomic Absorption Spectrophotometer (AAS), Flame Photometric Spectrophotometer and Spectrophotometer respectively. The highest amount of ash in shoot (22.95 ± 0.49%) and the lowest in root (7.36 ± 0.12%) were based on dry weight. Generally, the nitrite content of different organs of Salicornia has been significantly less than nitrate in the same organ. Due to the presence of sodium and potassium ions, and useful nutritional elements, it can be a good alternative to table salt. Based on the results of this study, the green aerial parts of Salicornia can be used as source of minerals. Considering the highest level of nitrite and nitrate in the shoot (317.14 and 16.67mg/100gr dry weight respectively) and comparing them with the their comparison with international standard values was in the range of very low-nitrate vegetables (lower than 200 ppm) such as artichoke, asparagus, pepper and tomato and it can be consumed without problem.

Companies in Iran's food industry have a high profitability if properly managed and planned. Therefore, corporate governance decisions in determining priorities can determine the future of the company's business. In this study, factors affecting the choice of management strategies of food industry companies with the aim of understanding the factors affecting the economic capacities of companies, promotion of market power, customer satisfaction, communication and attention to research and development has been studied. To this end, in this study, the effect of a series of quantitative and qualitative independent variables on the management priorities of 111 food industry managers in 2017was investigated in a multinomial logit model. The results of the study indicate that the level of education of the firm's director, by increasing the competitive advantage and developing communication between the company and customers and employees, leads to the development of the firm and the preservation of corporate clients. Also, the attention of managers to employing young and professional labor force has led to a discussion of customer relationship management and will create value for the firm. The experience of managers and the company's tendency toward service and business activities will increase the profitability of the company. Changes in the price of inputs have led to the necessity of applying the appropriate policy for producers, and also by increasing production costs, since customers are sensitive to price changes, it is necessary to adjust the appropriate price based on the expense and the customer's need for the product.

Royal Jelly (RJ) has long been used to treat diseases and, particularly, infections. In the present study, attempts have been made to measure the antioxidative and antimicrobial effects of Royal Jelly on oral bacteria, including Streptococcus (mutans, epidermidis), Staphylococcus aureus, and gastro-intestinal bacteria (Streptococcus salivarius, Escherichia coli). At first, the researchers investigated the effect of a water and phosphate buffer-based solvent for the extraction of phenolic compounds and antioxidative extracts obtained from two different samples of Royal Jelly (Fresh Iranian RJ, Freeze-dried Iranian RJ). The antimicrobial properties of the 10, 15, 20, 25 and 30 % water and phosphate buffer -based solvent were measured using micro broth dilution test for assessing of (Minimum Inhibitory Concentration) and Disk Diffusion test for assessing of diameter of inhibition zone. The results showed that the highest amounts of phenolic compounds were related to the Freeze-dried Iranian RJ sample. Comparing the scavenging property of the antioxidants in the samples revealed that the highest and the lowest values of this property at all investigated concentration levels were to freeze- dried RJ and Fresh Iranian RJ, respectively. The investigation of the antimicrobial properties of the samples also showed that the most affected bacterium at different concentrations of water and phosphate buffer-based extract RJ was Streptococcus mutans and the most resistant was E. coli. Regarding the buffer concentrations of the samples, the obtained results were similar to those of water-extract samples. The highest MIC value was obtained for E. coli. Therefore, RJ can be regarded as a natural source of antioxidants due to the presence of phenolic compounds in it.

Oxidation of lipids is one of the main problems in the maintenance and use of edible oils and fats. One of the most effective ways to delay the oxidation of lipids is the use of antioxidants. Adding chemical antioxidants has been shown to cause leukemia or cancer. Therefore, many plants that are excellent sources of phenolic compounds with strong antioxidant activity can be used as a suitable alternative to oxidative stability. In this research, the extract of the leaf Levyticum officinale was done using methanol solvent. The total phenolic compounds in the extract as well as its antioxidant activity were determined by investigating the inhibitory power of DPPH free radicals, then the antioxidant effects of the extract at different concentrations on oxidative stability of soybean oil was evaluated by measuring the peroxide value and the index of thiobarbituric acid (TBA) and the effect of synthetic antioxidant BHT has been compared. The results showed that by increasing the concentration of extract, the amount of phenolic compounds present in the extract increased as a result of its antioxidant activity, with the highest concentration of these compounds in the concentration of 1000 ppm, which was equal to 0.706 mg Ga / gr Extract . The highest antioxidant activity belonged to the highest concentrations of extract (1000 ppm) with 88.59%. Results of the test of peroxide value and TBA index showed that over time, concentrations of 800 ppm and 1000 ppm of the extract could well control the oxidation of soybean oil and would be better than synthetic antioxidant BHT. Therefore, according to the results obtained from this study, the extract of the plant can be used as a source of natural antioxidants to prevent the oxidation of oils and oil-containing foods.