Journal of Food Biosciences and Technology
Volume:11 Issue: 2, Summer-Autumn 2021

Edible coating applied to fruit slices prior to drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. One of the best ways to reduce the drying time is to provide heat by infrared (IR) radiation. In this study, the effects of polysaccharide based coating (xanthan and Balangu seed gums) on the IR drying kinetics of apricot slices were investigated. In addition, the effects of IR dryer system parameters including IR power (150, 250 and 375 W) and distance of apricot slices from lamp surface (5, 7.5 and 10 cm) on drying time and effective moisture diffusivity (Deff) were investigated. Also, experimental moisture ratio (MR) data were fitted to 7 various empirical thin-layer models (Quadratic, Page, Newton, Midilli, Logarithmic, Verma and Two term). The average drying time of uncoated apricot slices, coated by xanthan gum and coated by Balangu seed gum were 73.11, 81.04 and 83.74 min, respectively. The average effective moisture diffusivity increased from 1.48×10-9 m2/s to 5.56×10-9 m2/s with increasing lamp power from 150 W to 375 W, while it was decreased from 4.28×10-9 m2/s to 2.26×10-9 m2/s with increasing the distance of slices from 5 to 10 cm. The results indicate that Page model is appropriate in describing drying characteristics of apricot slices under the various coating pretreatment and IR drying conditions (r>0.988).

In this study, arapid and sensitive electrochemical electrode was fabricated to measure the amount of sunset yellow in food samples. This analytical sensor was mediated using a NiO-decorated single-walled carbon nanotubes (NiO-SWCNTs) nanocomposite and N-octylpyridinium hexafluorophosphate ionic liquid (IL). The morphology of the NiO-SWCNTs nanocomposite was investigated by means of X-Ray Diffraction (XRD) and Transmission electron microscopy (TEM) methods. Cyclic Voltammetry (CV) and Square Wave Voltammetry (SWV) techniques were utilized to verify the appropriateness of the suggested sensor. In comparison to the bare carbon paste electrode (CPE), the electrochemical response of modified electrode had a considerable improve. According to the Chronoamperometry and scan rate analyses, diffusion index (D) and transfer coefficient (α) were obtained 1.8×10-5 cm2/s and 0.52, respectively. The outcomes achieved from SWV technique demonstrated a reasonable linear dynamic range (LDR) between 0.09 and 750 µM, and the Limit of Detection (LOD) was obtained 0.05 µM. Eventually, the quantity of sunset yellow in real samples showed a recovery range between 99.2 and 99.86%, confirming the accuracy of the proposed sensor.

This research investigated the encapsulated Lactobacillus Sporogenes resistance to simulated gastric acid condition and extreme heat treatment and the aim was the production of probiotic bread using the encapsulated probiotic. Microcapsules were produced using the L. Sporogenes by a two-step fluidized bed granulation and button spray coating technique with microcrystalline cellulose powder and alginate or xanthan gum as the first layer to enhance bacterial survival under gastrointestinal conditions and gellan or chitosan as the outer layer to increase heat resistance. The results indicated that encapsulation efficiency decreased with increasing the level of both alginate and xanthan and microcapsule containing 0.5% xanthan had significantly higher (p <0.05) encapsulation yield. In the case of acid resistance, 1.5% xanthan in the wall matrix made significantly (p <0.05) higher viability of the probiotics. 0.5% chitosan in the outer layer of the microcapsules caused probiotic more resistant to the heat treatment of 90°C for 15 min. Heat treatment for 30 min at 90°C decreased severely the probiotics population. Moreover, the results from SEM indicated that chitosan represented the smoother surface which is an essential factor to protect cells against environmental condition. Evaluation of encapsulated Probiotic viability in bread showed that 1.5% gellan in outer layer caused higher survivability 24 h after baking. These finding indicated that the application of alginate and chitosan in the microcapsules can protect the L. Sporogenes and considered as an effective method in probiotic bread production.

The objective of this work is to study the changes in physicochemical properties of trans free shortenings and their efficacy on texture and sensory properties of biscuits since these days the researches show that trans fatty acids cause the risk of heart diseases, blood pressure and also cancer. Trans free shortenings were prepared by blending of canola, palm olein and fully hydrogenated soybean oils (FHSO) in the ratio of 45:45:10, 40:40:20, 35:35:30, 30:30:40, and 25:25:50 respectively followed by comparison of the physical properties each formulation. The products were evaluated and compared in respect of texture and sensory properties with biscuits that were made of commercial shortening (CS). The results showed that 40:40:20 mixture had low trans (2%) fatty acids in contrast to the commercial shortening (5%), lower peroxide value and free fatty acids with moderate amount of unsaturated and saturated fatty acids and more acceptability concerned with texture and sensory evaluation, therefore it might be a suitable substitute as shortenings.

Osmotic dehydration of jujube slices was performed to evaluate the influence of solution temperature (30, 40 and 50°C), sucrose concentration (40, 45 and 50% w/v) and sample to solution ratio (1:10, 1:15 and 1:20) on mass transfer kinetics. Modeling of mass transfer kinetics for water loss and solid gain were carried out using Magee, Azuara and Peleg models. Effective moisture and solid diffusivities and activation energy were also determined. The results showed that an increase in sucrose concentration as well as solution temperature led to an increase in water loss and solid gain of jujube samples during osmotic dehydration. Azuara model was the most suitable model to describe the osmotic drying process for both moisture loss and solid gain because of high R2 values and small values of RMSE and SSE. The effective moisture and solid diffusivities ranged from 2.734 to 5.617×10− 10 and 3.0828 to 5.964×10−10 m2/s, respectively. The results indicated that osmotic solution concentration has a reverse relationship with moisture and solid activation energy.

One of the traditional medicine treatments is the use of medicinal herbs. Nanoliposomes have been utilized to improve the therapeutic properties. Tribulus terrestris and Valeriana officinalis are valuable native herbs in Iran. The aim of the present study was to improve and compare the functional properties of these herbs and in their nanoliposome forms. After extracting and production of nanoliposomes, antimicrobial and physicochemical, morphological properties and antioxidant activity were determined by disk diffusion and DPPH method, respectively. The loading capacity and encapsulation efficiency of the samples were 11.5 ± 0.6 % to 16.2 ± 0.3 % and 18.3 ± 0.7 % to 23.0 ± 0.2 %, respectively. The mean size of nanoliposomes particles containing Valeriana officinalis extract was 65.93 ± 4.1 nm, which were the largest particles with a significant difference. The highest mean of total phenolic content belonged to nanoliposomes containing Tribulus terrestris extract was 120.6 ± 1.5 (mg gallic acid/g extract). Among the microorganisms, Streptococcus iniae (20.51 ± 0.14 mm) and Staphylococcus aureus (19.17 ± 1.21 mm) had a higher inhibition zone as compared with other microorganisms. The results indicated that nanoliposomes increased the functional properties of Tribulus terrestris and Valeriana officinalis medicinal herbs.

Lighvan cheese is one of the most popular and consumed cheese in Iran. The aim of this study was to use coated alginates-collagen containing essential oils of cumin and betanin to improve the quality and shelf life of the Lighvan cheese.  Initially, film samples containing different levels of cumin essential oils (4, 6, and 8%) and betanin (4 and 6%) were prepared, and then the physicochemical and antioxidant properties of all films were investigated. The physicochemical, antioxidant, and sensory properties of the samples of the Lighvan cheese were evaluated during 21day storage period. The results of experiments on edible films showed that the combination of essential oils of cumin and betanin into edible films increased the thickness, moisture content, water-solubility, and permeability to steam (p <0.05). The results indicated that the coated cheese samples containing cumin and betanin have effective antioxidant activity. Sensory evaluation results showed that the coated cheese samples had no negative effect on organoleptic acceptance (p <0.05). This study indicated that the addition of cumin essential oil and betanin to the alginate-collagen film had a positive effect on increasing the shelf-life of the Lighvan cheese. The selected sample contained essential oils of cumin and betanin at the concentrations of 8 and 6% respectively.

The food lasting and its persistence can be increased by adding plant essential oils to the edible films such as chitosan. In the view of the increasing use of nanotechnology in the production of antimicrobial agents and the improvement of the properties of nano-sized compounds in comparison with the primary compounds, the antimicrobial properties of nano-chitosan with marjoram essential oil concentrations to increase the shelf-life of shrimp at refrigeration temperature has been studied. In this study, 1% and 2% concentrations of marjoram essential oil individually and with nano-chitosan with the concentration of 2% was prepared. Six different treated groups were examined for microbial, chemical, and sensory evaluations for 14 days. The results of this study showed that during storage time the total amount of volatile nitrogen increased significantly (P≤0.05), which is the indication of shrimp protein hydrolysis. there was no significant difference between treatments in terms of pH. The amount of malondialdehyde decreased up to day seven and was increased afterward. The coliform bacteria and Staphylococcus aureus count showed a significant difference between the control and other treatments, and with increasing storage time the bacteria count decreased. According to the results, nano-chitosan containing marjoram essential oil is a very suitable substitute for chemical and industrial coatings.

Onion, as one of the most valuable plants in nature and human diets, includes various phytochemicals compounds. Due to the consumption of these biological compounds as edible bulbs or additives by humans, these compounds play critical roles in fighting several diseases. In the current study, three Iranian landraces onions were selected to assess their total phenolic content, flavonoid and antioxidant activity, comparing the onion bulb layer extractions. Total phenols were assessed using modified Folin-Ciocalteu method. Antioxidant activity was evaluated by scavenging stable free radical 2,2-diphenyl-1-prierylhydrazyl. The results showed that from the three factors, cultivars and layers of the onions included significant effects on phytochemical compounds. A wide range of responses (11.24–17.00 mg GAE/G DW) were achieved in onion layers with respect to total phenolic content. Considering that the onion bulb outer layers include the highest level of the highlighted characteristics, the highest and the lowest quantities of total phenolic content were respectively detected in Azar Shahr and Neyshabur cultivars and accordingly for other two traits. Although use of Cycocel foliar spray increased the value of total phenolic content and flavonoid, it did not include significant differences with the control. Thus, the aim of the current study was to provide helpful information with phytochemical compounds of the Iranian onion landraces.

Given the significance of bread, it is important to preserve its quality and curb its losses. Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties of baked breads with the outcome of higher quality, longer shelf life, and delay the staling. Ascorbic acid and Azodicarbonamide are oxidative improvers that can enhance dough proofing, density, and the texture of the final product. The objective of this study was to analyze the effect of Lactic acid, Ascorbic acid and Azodicarbonamide on the qualitative properties of Sangak bread. Sangak ingredients (flour, salt and sourdough) and improvers (Lactic acid, Ascorbic acid and Azodicarbonamide) in two levels (0.25 and 0.5% of flour weight) were prepared and weighed. Data were analyzed using a completely randomized design with three replications. Means were compared through Duncan’s multiple range test at a significance level of α≤0.05 in SPSS, and Excel 2010 was used for plotting charts and diagrams. The results showed that these improvers increased moisture content, ash, acidity, L* color index, and reduced protein content, fat, pH, a* and b* color indices, and fiber content remained unchanged in treated samples as compared to the control samples. The study findings revealed that Azodicarbonamide and Ascorbic acid were capable of improving and modifying the structure of the bread core, and can enhance bread quality and improvers.