Journal of Food and Bioprocess Engineering
Volume:2 Issue: 2, Summer-Autumn 2019

The effect of dry material, glycerol and ratio of water to seed in Alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water vapor permeability was investigated using mixture response surface methods. Dry material and glycerol were important factors influencing tensile strength, elongation and water vapor permeability. Ratio of water to seed had little effect on physical and mechanical properties. The statistical methodology used determined the following optimal conditions for use in the casting process: 20% glycerol, 0.3% dry material content and Ratio of water to seed was 2.5.

In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed. The MBC value of this extract for Saccharomyces cerevisiae (0.045 mg/mL) is lower than the value of this factor in Lactobacillus fructivorans (0.123 mg/mL). Next, ketchup sauce samples containing control sample, containing 0.086 (mg/mL) walnut green husk extract and 0.123 (mg/mL) walnut green husk extract were prepared. The results showed that application of higher concentrations of extract (0.123 mg/mL) in the first month increased the total phenolic compounds (73.72 mg gallic acid per 100 g dry matter) and  flavonoids (14.11 mg catechin per 100 g dry matter) and reduced EC50 (0.34 mg/mL) in ketchup sauce. The results of the total counts, mold, yeast and Lactobacillus bacteria of ketchup sauce samples containing walnut green husk extract were significantly different from allowing control sample.

In this study, biodegradable kefiran-chitosan-nanocellulose blend films were developed and their physical, mechanical, barrier, thermal and structural properties determined. Results showed that adding nanocellulose had not any significant effect on the thickness, moisture content and water solubility. Also, water vapor permeability, tensile strength and lightness increased and the elongation at break, glass transition and melting temperatures, chromaticity parameters of red–green and yellow–blue, total color difference, and whiteness index decreased by increasing the nanocellulose content. Scanning electron microscopy demonstrated that at high concentrations of nanocellulose, the nanoparticle dispersion was not uniform and many agglomerations observed in the surface and cross-section of the nanocomposites. In the end, XRD analysis showed that the dispersed phase of nanocellulose could not indicate its own crystalline peaks in the kefiran-chitosan matrix.

In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus, and Staphylococcus aureus were investigated by using disc diffusion method, individually and collectively. The results have shown that, by combining these colors provided some mixtures with reasonable preventative effects against those bacteria; moreover, mixtures which contained curcumin or turmeric oleoresin demonstrated a better inhibitory effect in compare to mixtures lack of those colors. Consequently, the best synergetic inhibitory effect was related to a mixture of curcumin–beta-carotene–paprika (CBP) on Bacillus cereus. Furthermore, based on results, a mixture containing curcumin-lycopene was selected and used in snack coating to investigate the antimicrobial properties of cheese-flavored extruded snacks. Therefore, adding these natural colors to food not only increase their acceptability but also enhance the antimicrobial properties.

Hydrosol is a side product of essential oil extraction from plants. In this study, the effect of various ratios (5-100 %v/v) of cinnamon hydrosol replacement in the formulation of edible gelatin films was investigated. Physical properties were evaluated and the antibacterial properties of gelatin films against Staphylococcus aureus, Staphylococcus saprophyticus and Staphylococcus epidermidis were assessed. Evaluation of chemical component of cinnamon hydrosol was performed by GC - Mass chromatography. After production control film, modified gelatin films were made by replacement different ratios of cinnamon hydrosol (5, 30, 50, 80 and 100 %v/v) instead of the water in gelatin film formulation. Physical and mechanical properties of resulted films such as water vapor permeability, film thickness, transparency, light transmittance were evaluated. FTIR and SEM were also carried out. Antimicrobial characteristic of gelatin films were evaluated against Staphylococcus aureus, Staphylococcus saprophyticus and Staphylococcus epidermidis by measuring inhibition zone diameter. Results showed that the use of cinnamon hydrosol increased barrier property of gelatin films. Tensile strength increased by adding hydrosol in the edible film formulation (from 15.3 ± 1.5 MPa in control sample to 32.3 ± 3.3 MPa in gelatin film incorporated with 100% cinnamon hydrosol), but the elongation of the films, decreased (from 175 ± 5.5% in control sample to 92 ± 3% in gelatin film incorporated with 100% cinnamon hydrosol). Furthermore, addition of various hydrosol ratios significantly decreased the WVP values (p ≤ 0.01).  Staphylococcus aureus was most sensitive to gelatin films incorporated with cinnamon hydrosol and its inhibition zone at 100% hydrosol was 33 mm.

Shortenings are a mixture of one or more vegetable edible oil with partial hydrogenation in mixed with or without animal fat. In this study, three formulations of shortenings, with the best commercial and technological properties were prepared. Increasing consumption of shortenings at the human daily diet, with low adverse coronary effects in human daily diet, three formulations prepared using a mixture of different oils and Palm fat (as the basis) followed by the evaluation the fatty acid profile and chemical properties. All formulations were studied in terms of suitability in food applications. The obtained results indicated that there were no significant differences between physicochemical properties, peroxide value, refractive index and acidity of samples. Only the melting point had a significant difference (p < 0.05). Apart from trans fatty acids and oleic acid contents, there were no differences between fatty acids pattern, and the palmitic, stearic, linoleic and linolenic acids. The results indicated that between total saturated fatty acids, total unsaturated fatty acids and MUFA/PUFA there were great differences that must be noticed due to nutritional attributes. Peroxide value of samples indicated that the percent of oleic, linolenic and linoleic acids have a detrimental role on the peroxidative stability of analyzed formulations. Due to the results, all of the formulations can be used as a replacement for traditional hydrogenated fats in the bakery industry, only their trans fatty acids must be lowered.

The aim of this study was to investigate cytotoxic effect of Satureja khuzistanica and Zataria multiflora essential oils on PBMC and K562 cell lines growth inhibition. The plant essential oils were extracted by hydro-distillation and analyzed by GC-MS. In addition, the total phenol content and antioxidant activity of oils were assessed.  The PBMC and K562 cell lines were cultured in RPMI medium containing 10% FBS supplemented with 0, 12.5, 25, 50 and 100 (µg/ml) of essential oils for 24, 48 and 72 h. The MTT assay revealed anti-proliferative effect of essential oils on both cell lines in a dose dependent manner. These effects became more prominent after 72 h. Both essential oils contained high amounts of phenolic compounds such as thymol and carvacrol. Due to the higher percentage of carvacrol, which has more toxicity than thymol, S. khuzistanica had a greater antioxidant activity as well as inhibitory effect on cell growth. In conclusion, the S. khuzistanica and Z. multiflora essential oils have the potential to be used in the production of anticancer medicines.

Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role of food components on human health, consumers are interested in consuming food products with an improved functionality. Non-dairy probiotic drinks are considered as functional foods. The purpose of this study is to investigate the possibility of development of Aloe vera drink bearing probiotic Lactobacillus acidophilus. Therefore, the growth and survival of these bacteria were investigated during 12 days at two temperatures of 4 and 25 °C. The acidity, total sugar and pH of the drink samples were measured at days 1, 6 and 12. The growth of Lactobacillus acidophilus in the drinks maintained at 25 °C was considerably better compared to the sample kept at 4 °C. Lactobacillus acidophilus increased the acidity during cold storage (p < 0.05) and less sugar intake occurred at this condition. Addition of Lactobacillus acidophilus to Aloe vera did not have a negative effect on its sensory properties and people who were willing to use probiotic Aloe vera. The results of this study showed that beverage, is a suitable medium for producing a probiotic drink containing an acceptable level of Lactobacillus acidophilus and preferred by consumers in terms of sensory evaluation.

Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relationship between the treatment conditions (time and temperature) and changes in physicochemical properties of the puree. Browning index and the total color difference increased as a result of PPO inactivation and ascorbic acid degradation. Based on the results of the M5 decision tree models and sensitivity analysis it showed temperature was a more leading factor in the changes of the puree quality.

The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cinnamon oil against Escherichia coli, Enterococcus faecium, Bacillus cereus, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus aureus were determined. According to the results, E. coli was more resistant to cinnamon. Also, the nanoemulsion exhibited high inhibitory effects than the pure essential oil. The antibacterial activity of free and nanoemulsified cinnamon oil against E. coli, E. faecium was evaluated by measuring nucleic acid, protein and potassium leakage from the cells. Investigation of the kinetics of microbial deactivation showed that after 24 h incubation, recovery was observed for all treatment and recovery rate of nanoemulsion treatment was slower than that of free cinnamon oil treatment.

Since seafood is highly susceptible to corruption, it is important to check their storage and shelf-life time. In this research, image processing technology was used to recognize the freshness (time lasted of catching) of shrimps. Shrimp samples were randomly selected from shrimp farming pools and stored in three storage conditions: freezer, refrigerator, and cool environments. Images were taken from the samples at intervals of two hours in a controlled environment for more than a month. Finally, 482 properties were extracted from each image. Three effective parameters for modeling were selected by sensitivity analysis. The time that lasted from catching was the output of the models. Modeling was performed using ANFIS, ANN, and RSM algorithms. In the modeling, the R2 values of the ANN algorithm with 0.987006, 0.987009, 0.984484, and 0.976001 were the best model for storing conditions: freezer, refrigerator, cooler environments and the total of storage conditions, respectively. All three modeling methods can estimate the catching time with high accuracy. But the ANN model was recognized as the best one according to the remaining diagram and the values of R2 and MSE.

There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses the emerging 'technology transfer' in academic goals as a factor which could affect the economic problem. Transferring of science, technology and graduated student from university to industry have studied as an essential goal to academics-industry. The most considerable effect by companies is enhancing the access to new research, inventions and the project. The most important advantage of faculty members has finished their academic research by protecting results for graduate students and lab equipment. This condition corrects by increasing of disciplines, declining participation of students in their own educational curriculum, and award structures which emphasize on the promotion process. The results show that, the industry concerns with technological change and to policy makers attempting to increase the economic payoff from the nation's academic research.