مجله علوم و صنایع غذایی ایران
سال هفدهم شماره 10 (پیاپی 107، دی 1399)

Salicornia with low water requirement and resistant to drought and salinity is one of the halophyte plants that grows well in saline areas with high salinity and is an important source of nutrients, vitamins and antioxidants. Due to the physiological structure of this plant, its rapid deterioration at post-harvest stages causes the destruction and degradation of its nutritional value and increases the post-harvest losses of this plant. Therefore, it is necessary to use appropriate post harvest treatments in order to increase the shelf-life and maintain the nutritional values of this plant. Since there has been no comprehensive research on the post harvest technologies of Salicornia, in order to increase the shelf-life and fresh quality of the product, so, simultaneously with the development of cultivation and production of this plant in different parts of the country, this study was carried out with the aim of investigating and introduction of the most appropriate storage conditions of this plant. Product storage at ambient temperature (25°C) showed that fresh salicornia had a good appearance and marketability only for up to 3 days. Evaluation of the appearance of salicornia and its weight loss during storage showed that at low temperature (4°C) and suitable relative humidity (90 to 95%), in comparison with temperature and environmental conditions, the apparent, physicochemical and, as a result, salicornia marketability, was better preserved and the product weight loss was lower. The effects of storage time, temperature and their interaction on Salicornia plant weight loss were significant (P<0.001). Furthermore, except for acidity, storage time had a significant effect (P<0.001) on moisture content, respiration rate, salinity and pH of the plant.

Cakes, as one of the most widely consumed products in societies, may have some disadvantages such as lack of dietary fibers and high level of sucrose contents. Therefore reduceing sucrose and increasing dietary fiber contents of cake is one of the major challenges for the food industry while retaining its favorable sensory properties. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing lemon pomace powder (0, 5 and 10% of wheat flour) and date liquid sugar (0, 25 and 50% sucrose), and to review the effects of the variables on the cake-batter viscosity and physicochemical (moisture content, weight loss, pH, reducing sugars, sucrose, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of the lemon pomace powder and the date liquid sugar in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing of the amount of substitution of flour with lemon pomace powder, as well as the substitution of sucrose with date liquid sugar, the levels of moisture content, reducing sugars and dietary fiber in cake-samples increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples decreased. The results also showed that by increasing the concentration of lemon pomace powder and date liquid sugar, the L* parameter of the samples decreased however the a* and b* parameters and the overall color change level of the cake samples increased, so that there was no significant difference in overall acceptabilty between the control sample and those containing 5% lemon pomace powder and 25% date liquid sugar.

Results showed the best result in color evaluation after the control sample was in the treatment containing 5% extracts. The taste of the treatments was favorable for the consumer until the third day, and the best result was observed in treatments containing a 3% aqueous extract of the third day, and over time the taste quality index dropped significantly. There was a significant difference between groups and treatments in terms of B-index. Among the treatments, the sample containing chitosan was the highest on the third day and then the 5% extract was the best treatment. From the perspective of the overall acceptance of a 5% apple aqueous extract and an apple aqueous extract of 3%, on the 6th day, the best results were obtained in the overall acceptance analysis. In the tissue analysis, according to Kruskal Wallis test, the treatments showed a significant difference, 5% and 3% water extract was the best on the sixth day, respectively. Regarding the basic pH properties of rainbow trout fillets in this study, in all treatments, it was approximately 6.85%. The process of pH changes during 6 days of storage of trout fillets was obtained. The highest pH was observed on day 3 and in the treatment containing alcoholic extract was 3% and the lowest pH was on the sixth day. The TBA of rainbow trout fillets in this study was almost 0.03 0.02 0.02 for all treatments.

Changes in lifestyle and lack of physical activity have led to problems such as obesity, overweight, and hypertension. In this regard, the feasibility of replacing sucrose with isomalt and maltodextrin mixture at different levels (0, 25, 50, 75 and 100%) and its effect on physicochemical, rheological and sensory properties of low-calorie oily cake were investigated. Based on the results, by increasing the ratio of sucrose substitution with mixture of isomalt and maltodextrin, the dough viscosity, water activity, moisture content and color changes of the oily cake samples were increased and the height and calorie of the samples were decreased; also, increasing the mixture ratio of isomalt and maltodextrin resulted in a softer texture of the samples and had no significant effect on the pH of the samples however increasing the replacement level by more than 50% had an adverse effect on the overall acceptance of the samples. Therefore, considering the results obtained, it can be stated that by using mixtureof isomalt and maltodextrin (70 to 30 ratio) up to 50% sucrose content, a product with desirable properties can be obtained.

In this study, three levels of flour extraction rate (80, 88 and 96 %) and amylase and xylanase (50ppm) were used in barbari bread. The moisture, specific volume, porosity, firmness (2, 24 and 72 hours after baking), crust color and sensory properties of breads were evaluated. The result showed, the moisture and a* value were increased and firmness (during 72 hours) and L* value were decreased by increasing flour extraction rate. The sample containing 80% extraction rate and amylase and xylanase had the highest specific volume and porosity. Amylase and xylanase had the positive effect on texture, specific volume, porosity and sensory properties of bread. The flour extraction rate and enzymes didn’t have significant effect (P<0.05) on b* value of samples. Finally, the evaluation of sensory properties showed the samples containing 80 and 88 % extraction rate and enzymes had the highest overall acceptability.

In this research, physical properties in instant drink powder made from red beetroot, quince fruit and cinnamon extract by foam-mat drying were investigated. The effect of independent variables regarding maltodextrin level and the method of drying (foam mat hot air drying and freeze-drying) on the moisture content, hygroscopicity; caking degree; bulk, tapped and particle density and solubility of powders were determined. Results showed as the maltodextrin level increased, hygroscopicity and caking degree of powders decreased. The highest values of bulk (0.62 ± 0.008 g/cm3) and tapped density (0.77 ± 0.007 g/cm3) belong to powders contain 20% of maltodextrin, prepared with foam mat hot air drying and the lowest values (0.25 ± 0.003 g/cm3, 0.31 ± 0.005 g/cm3 respectively for bulk and tapped density) observed in powders contain 20% of maltodextrin, prepared with foam mat freeze-drying. Powders contain 20% of maltodextrin in both methods of drying had the lowest values of particle density (1.04 ± 0.008 g/cm3 and 1.23 ± 0.02 g/cm3 respectively for 20% maltodextrin hot air foam mat dried and freeze foam mat dried samples). Powder solubility increased as the maltodextrin level increased. Hygroscopicity, caking degree, solubility and particle density in powders prepared from foam mat freeze-drying were higher than that of powders prepared with foam mat hot air drying. Bulk and tapped density of powder samples prepared with foam mat hot air drying (0.52 ± 0.1 g/cm3 and 0.67 ± 0.11 g/cm3 respectively) were higher than that of foam mat freeze-dried samples (0.36 ± 0.07 g/cm3 and 0.47 ± 0.1 g/cm3 respectively). Both independent variables (maltodextrin level and drying method) had a significant effect on hygroscopicity; caking degree; bulk, tapped and particle density and solubility. Results showed that the powder sample contains 20% maltodextrin prepared with foam mat hot air drying can be introduced as an optimal sample.

In this research, the production of a probiotic drink based on jujube extract by means of ‎fermentation with Lactobacillus plantarum and Lactobacillus delbrueckii as probiotic ‎lactic acid bacteria has been studied. The fermentation was performed for 72 hours at ‎‎37°C. The changes in microbial population, pH and titratable acidity as well as sugar and ‎organic acid metabolism during the fermentation period were evaluated‎. Appropriate growth of L. plantarum and L.delbruckii resulted in an increase in acidity to 1.86 and 1.75, and a decline in pH to 3.4 and 3.56, respectively after 72 hours. Glucose and fructose were significantly consumed by the strains. Citric acid concentration reduced to 1.12 g/l and 5.8 g/l in the extract fermented by L. plantarum and L. delbrueckii, respectively after 72 hours. Lactic acid was produced by L. plantarum and L. Delbrueckii with 23.8 and 11.4 g/l lactic acid, respectively at the end of fermentation. L.plantarum cells exhibited more resistance toward cold storage conditions. So that at the end of the third week of cold storage conditions, the viable cells of L. plantarum was 3.2 × 101 × CFU / mL, while no viable cells of L.delbruekii was observed at this week. In general, it can be concluded that the fermentation of jujube by L. plantarum and L. delbrueckii could be considered as an appropriate way to improve the functional properties of beverages.

In this study, the effect of various treatments with cellulose nanocrystals (NCC) and ZnO during papermaking and coating with these nanomaterials and polycaprolactone (PCL) on the barrier properties of the papers was investigated. The samples were studied by Field Emission Scanning Electron Microscope (FESEM) and X-ray diffraction (XRD) devices. In this research, the nanomaterials and the polymer with the specified condition (4%, 6% NCC, 3% ZnO and 10% PCL) were added to the paper pulps during the papermaking and also as a coating agent. Cationic polyacrylamide used as a nanomaterials retention aid in the papermaking process. the results showed the barrier properties (water absorption, air permeability and grease absorption) of the treated papers were improved but the effect of NCC% increment was more clear in the enhancement of the barrier properties and the treated papers with the nanomaterials mixture had the best barrier properties.furthermore the barrier properties of the coated papers were enhanced with the nanomaterials addition and the NCC nanoparticles had the main role, also the mixture of nanomaterials and PCL had the best barrier properties. Also, the barrier properties of the coated papers were higher than the treated papers.

Powdered activated carbon has high adsorption capacity with the remarkable nonpolar surface. The surface forces (van der Waal’s and London) create a stronger attraction between the carbon surface and impurities in comparison to present molecules in dilute molasses. The aim of the study was to adsorb types of impurities such as colorants, turbidity agents, phenolic compounds, anthocyanin and protein of dilute molasses (35% sugar beet dilute molasses) using powdered activated carbon at 4 levels (0.61, 0.78, 1.13, and 1.83 g 100g-1 dilute molasses) at pH 4.5. Further, Freundlich and Longmuir sorption isotherm models were evaluated to predict reduction of impurities. The results of equilibrium isotherms based on the coefficient of determination and adsorption capacity exhibited that the adsorption of impurities such as colorants (R2 = 0.9605 and Kf = 5.0794), phenolic compounds (R2 = 0.7605 and Kf = 0.9755) and protein (R2 = 0.9679 and Kf = 1.9314) didn’t follow from Freundlich model. Turbidity agents and anthocyanin didn’t follow any of the studied models.

Propolis is a resinous substance collected by honeybees from various plant sources. This study was aimed to evaluate antioxidative activities of propolis extract in sunflower oil during the storage period. In this study, the antioxidant capacities of the propolis extracts (ethanol, methanol and aqueous extracts) were determined initially using DPPH and the best extract was selected to add to oil. The results stated that the methanolic extract of propolis had the highest antioxidant activity. Then, different concentrations of methanolic extract (0, 0.5 and 1 percentage) were added to sunflower oil and incubated for 60 days at 25°C. To compare the propolis extract with synthetic antioxidants, commercial sunflower oil containing TBHQ was prepared and incubated, too. Peroxide values (PV), acidity index and thiobarbituric acid-reactive substances (TBARS) levels were measured every 20 days during the period of the study. The abtained data were analysed using completely randomized design. Results showed that the addition of antioxidant to sunflower oil lead to decrease of PV, TBARS and acidity values of samples. In this respect, 1% methanolic extract of propolis was more potent than the 0.5% extracts and synthetic Antioxidant. During storage, the amounts of oxidative indexes of samples were increased gradually. The highest amount of oxidation was observed for crude oil. The sensory results showed no significant different between flavor, color, and overall acceptance scores of oil with propolis extract and commercial Sunflower oil, but the score of odor of oil with propolis extract was lower than the commercial oil. It seems that methanolic extract of propolis is a potent antioxidant, which makes it a potential antioxidant for oil and oily products during storage.

In this research, enzymatic hydrolysis of casein was performed using alcalase and pancreatin enzymes under optimal conditions. Then, the effect of type and combination of maltodextrin and gum Arabic carriers on physicochemical properties (moisture content, water activity, bulk density, tapped density, solubility, hygroscopicity), maintaining antioxidant activity (ABTS, DPPH and hydroxyl radical scavenging activities, reducing power, Fe2+ and Cu2+ chelating activity), morphology and mean particle size of spray-dried casein hydrolysates was evaluated. The results showed that moisture content, water activity, bulk density, tapped density and solubility as equally were affected by type and combination of carrier (P< 0.05). The hygroscopicity value of casein hydrolysates decreased significantly after the microencapsulation process. The antioxidant activity of the hydrolysates varies depending on type of enzyme. For example, ABTS and hydroxyl radical scavenging activities of pancreatin hydrolysates were higher than alcalase types (P< 0.05). The combination of maltodextrin and gum Arabic showed the best effect in maintaining of ABTS radical scavenging activity (92.72-94.93%), DPPH (98.47-98.94%), hydroxyl radical scavenging activity (88.59-94.95%), reducing power (98.94-99.65%), Fe2+ chelating activity (98.38-98.61%) and Cu2+ chelating activity (82.86-98.12%). The images of the electron microscope showed the presence of particles with different size distribution and wrinkles. In addition, the samples produced with gum Arabic had a larger particle size than maltodextrin. Finally, the results of this study showed the effectiveness of spray-drying process on the production of microencapsulated hydrolysates with desired physical, stability and antioxidant properties.

Food industry researchers are looking for suitable alternatives for solid fat to reduce the adverse effects of saturated, hydrogenated and trans fats, including a new method called "oleogel". One of the oleogel production approaches is emulsion preparation. Therefore, the purpose of this study was to prepare an oleogel by emulsion production using sodium caseinate (emulsifier) and xanthan gum (thickening agent) biopolymers. To investigate the possibility of producing oleogel in this way, first emulsions with different concentration of sodium caseinate (2% and 4%) and xanthan gum (0.2% and 0.4%) with vegetable oil (60% wt / wt) were prepared then the particle size, zeta potential, microscopic images and rheological properties (viscosity, loss and storage modulus) of the samples were studied. Based on the results, increasing sodium caseinate concentration significantly reduced droplet size but the effect of xanthan gum concentration on the mentioned parameter was insignificant, therefore the droplet size in the CX44 sample reduce to 13.75 microns (P>0.05). The results of rheological tests showed that the storage modulus was higher than the loss modulus, indicating strong gel formation for the oleogel production with a desirable texture. Oleogel was then prepared using freeze drier. The results of the hardness of the dried samples and oil loss in the respective oleogels showed a significant effect of the two biopolymers concentration in which with increased biopolymers concentration hardness of dried products improved and the oil loss decreased where the hardness and the oil loss of the sample containing the highest concentration of two biopolymers (CX44) reached to 18.22 N and 0.162%, respectively. Therefore, the emulsion preparation method is a suitable approach for oleogel production with desirable properties for the replacement of high saturated and trans fat products which can guarantee public health.

In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by cold press. This new method was developed to increase bioactive compounds, stability and shelf life of the oil. Canola seeds were blended with 0 (control sample) 2.5, 5, 7.5 and 10% of olive leaf and their oil were extracted by cold press. Qualitative factors of extracted oil from were tested in the [production day and every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but the amount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Schaal test results also indicated that the stability of the samples decreased with the addition of olive leaves. Overall the results showed that extraction of rapeseed oil by this new method will produce new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.

Carrot pomace is a byproduct obtained during carrot juice processing. It contains vitamins, minerals, fiber and anti-oxidant substance.In this studya Box-Behnken design with 3 factors were used to optimize the formulation of a functional cookie containing carrot pomace powder (CP). Effects of partial substitution of carrot pomace powder (0-15%), microwave power (600-800 W), and microwave time (60-90 s) on the properties of cookie were evaluated. The results showed that increasing substitution of carrot pomace increased the moisture, cohesiveness, Stickiness, entropy, contrast, color index a and b, density and, flavor, and overall acceptability and reduced firmness and color index L. Based On the findings, cookie sample that enriched with 13.33% of carrot pomace powderand cooked inthe microwave power with 600w during 1.04 min,was optimum sample between treatments. Total of phenol content, antioxidant activity and crude fiber was found higher in the optimum cookie than control.