فصلنامه پژوهش و نوآوری در علوم و صنایع غذایی
سال دهم شماره 1 (بهار 1400)

Deodorizer distillate is regarded as a waste material of the edible oil industries. It has intricate nature that consists of a valuable source of bioactive and nutritive compounds including phytosterols, tocopherols and squalene that are valuable economically. In this study instead of using sample pretreatments like saponification and derivatization, (using toxic solvents and tedious labor work) which are commonly utilized in previously published papers/manuscrpits, we used ultrasonic extraction of soybean deodorizer distillated with methanol, then centrifugation and the supernatant was directly injected into the GC-MS system. Optimization of the temperature profile of the oven was done to get a baseline separation of the different distillate components including, tocopherols, sterols, squalene. According to the results the most abundant compound in soybean distillate sample was phytosterols (22.5-24.3%). While concentration ranges for squalene and tocopherol were 5.9-6% and 10-11.24%, respectively. High amount of free fatty acids (62.46%) was detected and triacylglycerol was the main glycerides of distillate. The main glycerides of soybean distillate was triglycerides (1.4%). The present study exposed that the un-saponifiable fraction of deodorizer distillate could be employed after purification in drug, food and cosmetic industry because of its considerable amount of bioactive compounds.

In this study, the effect of sodium chloride concentration and duration of osmotic treatment on physicochemical characteristics of meat pieces with treatment of tragacanth gum and salep gum was investigated. In order to increase the moisture transfer and decrease the solid gain, osmotic treatment of ostrich meat pieces (30×30×20 mm) was performed with concentrations of 5, 15 and 27% in 24 h with coating treatment of tragacanth at levels of 0.25, 0.5 and 1% and salep at 1, 2 and 3% levels. The water gain/loss and solid gain were significantly affected by osmotic and coating concentrations during the osmotic treatment (p < /em><0.05). At a concentration of 5% water gain and at a concentration of 27% water loss, the coated samples were more than the control sample (p < /em><0.05). This might be due to the polysaccharide structure and hydrophilic nature of tragacanth and salep that show a slight resistance to moisture because of their polar structure. 2% salep had the most ability of preventing the excessive entrance of solutes. The coating treatment had a significant effect on moisture content, WHC, water activity and performance index of ostrich meat pieces during the osmotic treatment (p < /em><0.05). The performance index of coated meat samples was higher in most of the samplesat 5 and 15% concentrations and in all treatments at 27% concentration, compared to controls. At the end of osmosis, 2% salep gum treatment obtained the highest performance index. In other words, the coating treatment can control solid gain during the osmosis process while also facilitating moisture transfer.

In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5, 0.75 and 1 μg) and Chia Oil (1, 3 and 5 mg) were added to the chocolate in the 20 formulations designed by Design Expert software and the sensory properties of the fortified chocolates were then tested by the evaluators. Based on the analysis of response surface method, 24 optimized samples were proposed by the software, all of which contained Omega-3 in the minimum range (1 mg) and calcium in the maximum range (130 mg) and three formulas were selected that they differed only in the amounts of vitamin D3 (0.5, 0.75 and 1 μg). Texture and thermal analysis, colorimetery, moisture, water activity and peroxide value tests were performed on these samples at first and 3 months later. Evaluation of sensory properties showed that the taste, texture and overall acceptance parameters of fortified chocolates were reduced compared to control (p <0.05). The whiteness index and water activity compared to the control were increased and decreased, respectively. However, the hardness and the peroxide values of the treatments were not changed significantly with respect to the control. The start temperature of melting of the fortified chocolate decreased compared to the control, while their melting points were the same. Due to taste and flavor of Omega-3, the overall acceptability of the fortified chocolates seems to decrease.

In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and overall acceptance) of yogurt were evaluated using mixture design and then treatments were clustered and analyzed using two-stage clustering. The results showed that the linear effects of treatments (milk, cream, whey powder and protein concentrate) on all responses of the samples were significant, so increasing milk cream led to an increase in pH, viscosity, texture, color and flavor and overall acceptance and decreased acidity of the samples. Increasing whey powder and milk protein concentrate also led to increasing acidity and decreasing pH, viscosity, texture, color and overall acceptance of the samples. The linear effect of the starter type had no significant effect on the responses of the samples. Two-stage data clustering also divided the treatments of this study into two separate clusters and showed that whey powder and milk protein concentrate are not suitable substitutes for fat.

According to consumers trend for using natural conservator compounds, the efforts for finding new herbal resources replaced with synthetic antioxidant has increased. Anzarut is a medicinal plant with Astragalus fasciculifolius Boiss and belongs to the Astragalus genus and Fabaceae family. This research aimed to study the effect of two methods of extraction (supercritical fluid and maceration by methanol as solvent) on impressive composition in Astragalus fasciculifolius Boiss, also examining antioxidant activities and finding correlation coefficient between phenol and flavonoid content and capacity of antioxidant. The result showed phenol and flavonoid content in gum extract by supercritical fluid was more than extracts by maceration, and this difference was significant (P>0.05). Most of the antioxidant activity in all methods include 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 Azino-bis (3-ethylbenzothiazloine-6-sulfonic acid) (ABST), Cupric ion reducing activity (CUPRAC), Phospho molybdenum (PMB), ferric ion reduction capacity (FRAP) was observed in gum extract by supercritical fluid, but only the increase in the DPPH method was found significant. Correlation findings that resulted  in coefficients were significant (P≤0.05), and there was a good relation between antioxidant capacity and phenolic compounds. Citing our findings, using supercritical fluid at 100Mp, 35 °C, and 30 min did not significantly affect antioxidant activity compared with maceration. According to the high cost of extraction by supercritical fluid, this method must be optimized.

Pomegranate juice is a known natural source of anthocyanins, including the glycosidic derivatives of delphinidin, cyanidin, and pelargonidin. The use of resins in various industries has a long history and, in this study, resin was used to enrich anthocyanins in pomegranate juice. The anthocyanin pigment in pomegranate juice was isolated and purified by SEPLITE®LXA10 resin, and finally, the anthocyanin powder was obtained by spray drying with high quality and efficiency. The purity of enriched anthocyanins is above 90%, while the amount of pigment in pomegranate itself is 20% or less. The yield of the powder obtained from enriched anthocyanin was 89.6% and pomegranate juice was 21%. The proposed method led to enrichment of anthocyanins by resins and removal of unnecessary additives and increases the quality and intensity of natural dye obtained. Scanning electron microscopy (SEM) images of anthocyanin-enriched powder showed a uniform, spherical structure of particles that were of better quality than pomegranate juice powder. Particle sizes were between 1 and 6 μm with a spherical structure. Due to the high cost of anthocyanins, its use in the food industry and high imports into the country, we obtained a relatively pure anthocyanin pigment. Purification of anthocyanins from pomegranate juice is an economical method for producing natural red pigment and its uses in the cosmetics, health and food industries.

The aim of this study was to use the Response Surface Method (RSM) model to design, test and optimize the drying process of fillets of common carp (Cyprinus carpio) using infrared radiation. The power of infrared radiation was 83, 104 and 125 watts and the power of the IR-lamp was 250 watts and its distance from the fish fillet was 5 cm. Pieces of fish fillets were weighed at intervals of 60, 120 and 180 min with a digital scale with an accuracy of 0.01 g. Radiation power (A) and irradiation time (B) were effective in reducing the amount of moisture and the effect of quadratic radiation power and irradiation time were significantly more effective in comparison with their linear effect in reducing the amount of moisture. However, the power of radiation played a more important role compared to the time of radiation. The drying rate of the fillets increased with lower irradiation time and higher irradiation power, so that the drying speed of the fillets improved in the minimum irradiation time (60 min) under high irradiation power. Effective moisture permeability was reduced at low irradiance and low radiation time. Based on central composite design models, treatment 2 with 125 watt power and time of 60 min (moisture of 1.32 g of water/g of sample weight, drying speed of 0.022 g water/g sample weight per minute and effective moisture permeability 1.25846E-007 m2/s) improved the shelf life of fish fillets.

Bread as staple of the Iranian may be contaminated by a variety of contaminants such as benzo(a)pyrene and acrylamide. Acrylamide and benzo(a)pyrene are classified as group 2A and group 1 carcinogens, respectively. Therefore, due to the high consumption of bread in our country and the carcinogenic effects of these toxic substances, the effective factors on the formation of these compounds in the process of bread baking were investigated. In this study benzo(a)pyrene and acrylamide were determined in 126 samples of traditional Sangak bread, semi-industrial Sangak bread and industrial bread collected from Tehran and Shiraz cities in IR Iran, then the effect of various parameters on bread contamination with acrylamide and benzo(a)pyrene as well as the relationship between the amount of benzo(a)pyrene and acrylamide in bread were investigated. The results showed that there was a significant difference between the concentration of acrylamide in the different types of bread examined (P<0.001) and between the concentration of benzo(a)pyrene in traditional Sangak breads and industrial breads (P<0.05). On the other hand, there is a significant correlation between temperature and the concentration of benzo(a)pyrene in Shiraz semi-industrial Sangak breads (P<0.05). Also, a significant linear correlation was observed between acrylamide and benzo(a)pyrene concentrations in Tehran traditional Sangak bread samples. This study showed that, reducing the temperature and using the proper baking method could be important factors in reducing acrylamide and benzo(a)pyrene fromation in bread samples.