Journal of Food and Bioprocess Engineering
Volume:2 Issue: 1, Winter-Spring 2019

In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, 27.58% fiber, 80.76% carbohydrates, 1.18% ash and 1.72% moisture. Mineral analysis showed higher concentration of Fe followed by Ca, Cu, Na, Zn and Mn. The seeds were also a rich source of phenolics, which ranged from 1840.93 to 1952.93 mg GAE/100 g. The average chemical characteristics of the date seed oils were: iodine value 55.153, saponification value 228.067 and peroxide value 15.537. The main fatty acids of the seed oils were oleic (48.10-50.50%), lauric (14.00-15.80%), palmitic (10.80-11.70%), myristic (10.60-10.90%), linoleic (7.70-8.20%) and stearic acids (3.00-3.40%).

Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its peel can have such a role. This study aimed to determine the antioxidant activity, total phenolics, and flavonoids properties of different parts of pomegranate extracts. Three types of extracts were prepared with different solvent (water extract, organic and anthocyanin extract). The total phenolic and antioxidant activities were highest in peels, intermediate in juice and lowest in seeds and total anthocyanin was highest in juices. The organic extracts have the highest antioxidant activity. Then we examined the antimicrobial activity of peel extracts (organic, aqueous and anthocyanin extracts) and determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on two gram-positive bacteria Staphylococcus aureus and Bacillus cereus and two gram-negative bacteria E. coli and Salmonella typhi using liquid dilution susceptibility testing method. Thus, 62.5 ppm MIC of the organic and anthocyanin extracts of the peel was useful in Staphylococcus aureus and Salmonella typhi bacteria. Furthermore, organic and anthocyanin extracts of the peel at a concentration of 125 ppm had bactericidal effects on Staphylococcus aureus and E. coli bacteria and Bacillus cereus and Salmonella typhi at a concentration of 250 ppm. Thus, one can state that pomegranate peel extracts have high antibacterial effects because of high phenolic compounds and high levels of anthocyanin with high antioxidant activities.

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of  xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.

The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, specially developed and developing countries. Consumers of genetically modified products have the right to have a comprehensive and in-depth educational interface with the biotechnology of these products, but conflicting sensitivities and perceptions seem to be misused. A descriptive-analytical questionnaire was used to survey the level of general knowledge of students at different fields in universities of Kermanshah, as an example of a well-educated Iranian society (1000 people), in relation to different uses of GMOs. There was a significant difference between the information and knowledge of students related to biological sciences and non-biological at undergraduate and postgraduate education levels in both sexes of men and women about transgenic products (p < 0.05). All the people that were studied required the creation of strict national, international and ethical rules by policy makers and producers of transgenic products. Social networks were the largest source of information for individuals. The present study emphasizes the need for the development of evidence-based science education programs for the general public, in order to increase general awareness of the GMOs technology's advantages and limitations in the country.

Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the glucose homeostasis that occurs in normal individuals. Oral delivery is the most convenient administration route. However, insulin cannot be well absorbed orally because of its rapid enzymatic degradation in the gastrointestinal tract. Therefore, nanoparticulate carriers such as polymeric nanoparticles are employed for the oral delivery of insulin. This study aims at the statistical optimization by Box-Behnken statistical design, fabrication by ionic gelation technique and in vitro characterization of insulin nanoparticles containing thiolated N- dimethyl ethyl chitosan (DMEC-Cys) conjugate. Independent variables such as the concentrations of polymer, TPP and insulin were optimized using a 3-factor, 3-level Box–Behnken statistical design. The selected dependent variables were size, zeta potential, PdI and associated efficiency of nanoparticles. The optimized nanoparticles were shown to have mean particle size diameter of 148 nm, zeta potential of 15.5 mV, PdI of 0.26 and AE of 97.56%. In vitro release study, FTIR, FE-SEM and cytotoxicity also indicated that nanoparticles made of this thiolated polymer are good candidate for oral insulin delivery.

Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary breads. For this purpose, the pre mixture was prepared ready for baking and stored in three convenient packaging (polyethylene, polypropylene and paper bag) for 60 days. Qualitative, rheological and sensory tests were evaluated for 0, 30 and 60 days. The samples stored in the paper bag had better bread quality and longer shelf life. In the breads produced from the prepared powders, the special volume of samples in paper bag increased significantly (p £ 0.05). In Barbary bread, the comparison of the average treatments with the color and crust appearance in polyethylene packaging did not have favorable results for 60 days. Packing and formulation were effective in bread shelf life. If both formulations were stored in paper bags, baking premixes can be used for up to 60 days.

The effect of simple and composite coatings of Sagez (4,8 and12%) and zein (4,8 and 12%) on shelf life, microbial spoilage and quality attributes of sweet lemon during storage (5±1°C and 70 % RH) for 90 days according to a full factorial design was evaluated. Changes in weight, pH, acidity, color (L* value and hue angle), firmness, sensory score and total fungal and yeast were evaluated during the storage time. The performance of the Sagez–zein composite coatings on the sample quality protection was compared with simple and uncoated sample. The results showed that the color, firmness, weight loss (WL), microbial spoilage and sensory attributes of sweet lemon were strongly affected by the Sagez coatings during storage. It was observed that the simple zein coatings and non-coated sample could not extend the shelf life of sweet lemon. Based on results Sagez can be used as an efficient edible coating to extend the shelf life and controlling spoilage of sweet lemon. The results indicated that an increase in the amount of zein in composite coatings significantly (p < 0.05) increased the total mold and yeast, weight loss and firmness and decreased the sensory scores compared to Sagez simple coatings.

Generally, between protein sources, whey proteins are often used in ready-to-drink protein beverages, but in the current study, because of the important nutritional role, egg white protein was investigated. Beverages were formulated with two different amounts of egg white powder (EWP) (14 and 16%), cocoa powder (1 and 2%) and sugar (2.8 and 3.8%), carrageenan stabilizer (0.05%) with two types of (pasteurization and sterilization) milk. The stability, viscosity, total solids and protein content of samples were measured at 1st, 5th, 7th, and 10th days of storage at 4°C. The results showed that Egg White Protein (EWP) could increase viscosity up to 1.9 to 3.5 times (P < 0.05). In spite of the direct relation between the increase of EWP amount and viscosity increase, this relation was totally reversed during storage time. There was also a positive relationship between temperature increase and viscosity. On the other hand, EWP acted as a stabilizing agent and significantly caused to decrease phase separation and sedimentation of the samples and it was direct relation between the amount of EWP and temperature with stability of the samples. Also, the total solids content of the treated samples became doubled compared to the control samples. This drink contained good amounts of amino acids such as glutamic acid, aspartic acid, leucine, lysine, valine and serine. Totally, the best formulated beverage was (14% egg white powder, 2% cocoa powder, 3.8% sugar and 0.05% stabilizer) with protein content of 14.6% and optimal viscosity and the best stability.

In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. The curcumin-egg white protein complexes were prepared at pH values of 7.0 and 3.0. The results indicated that the binding of curcumin to egg white proteins at pH values of 7.0 and 3.0 drastically improved its water solubility. The fluorescence measurements showed that the hydrophobic interactions were generated between the curcumin and proteins. The curcumin-loaded egg white prepared at pH 7.0 and 3.0 also had a good antioxidant activity that was measured by radical (ABTS and DPPH) scavenging activity and reducing power test.  In general, the findings of this study suggested that the egg white can be considered as an efficient system for increasing the aqueous solubility and antioxidant activity of curcumin which enhances its applications in different fields including food, cosmetic, and pharmaceutical industries.

This study was carried out to characterize the physical, mechanical and barrier properties of kefiran-carboxy methyl cellulose (CMC) biocomposite films in function with CMC content. Films were prepared by combining these two biopolymers and adding glycerol as plasticizer. Film-forming solutions of different ratios of kefiran to CMC were cast at room temperature. Increasing CMC content from 0 to 50 % (v/v) increased the tensile strength and extensibility of the composite films; however, with further CMC addition these mechanical properties decreased. The water-vapor permeability (WVP) of the films first decreased and then increased with CMC addition. The microstructure of the films was observed by scanning electron microscopy and atomic-force microscopy. The morphology study of the films showed rougher surfaces with increasing CMC amounts. Dynamic mechanical thermal analysis (DMTA) curves showed a single Tg, and addition of CMC at all levels increased the glass-transition temperature of films. These results indicated that these two film-forming components were compatible, and that an interaction existed between them.

In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 µg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 µg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil.

Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their blends; these materials are known as a supporter factor for various additives. In selecting an antimicrobial method, the beneficial effects against the target microorganism and their interactions with polymer matrix is essential. Generally, the active components of plant extracts inhibit microorganism's growth through disruption of the cytoplasmic membrane, disturbance the proton motive force and electron flow. Plant-derived essential oils (EOs) usually have a relatively high vapor pressure and are capable of reaching microbial pathogens through the liquid and the gas phase. Bioactivity of EOs in the vapor phase makes them useful as possible fumigants for stored commodity protection. Edible films containing plant-derived volatile EOs provide new ways to enhance microbial safety and shelf-life of foods. The main objective of this article is to evaluate the antimicrobial impact of plant extracts and essential oil used in edible films, based on the advantages and disadvantages of them.