نشریه نوآوری در علوم و فناوری غذایی
پیاپی 52 (تابستان 1401)

In this study, extracts of microalgae Spirulina platensis were extracted by maceration, microwave and ultrasound methods and water and ethanol as solvent under controlled conditions. Determination of total flavonoid content (TFC) and total phenolic content (TPC) as well as free radical scavenging activity (IC50) of the extracts done based on Alcl method, follin-ciocaltuea and absorption of radical DPPH (2,2-diphenyl -1-ipicryl hydrasil) respectively and in triplicate. The results showed that between extraction techniques, ultrasound and between two solvents used, water had the best efficiency of extraction the TPC, TFC and free radical scavenging activity. By ultrasound technique, PC, TFC and IC50 were 2.13±0/36 (mg/g), 3.4±0/35 (mg/g) and 0.34 ±0/35 (µg/ml) respectively. As a conclusion, it can be concluded that the application of ultrasound technique and water in comparsion with other five treatments showed the best efficiency and finally, it was selected as an optimal treatment.

Adding antioxidants to food items is one of the most effective methods for reducing lipid oxidation and consequently prevention of the nutritional value of aquatics. The aim of this study is to compare the performance of vitamin C and Butyl Hydroxyl Anisole antioxidant in control of degradation indices on (Diagramma Pictum ) fish fillet from Heamulidae Family in freezing conditions (-18ċ) for 4 months.Fish fillet was soaked in 5 concentrations of both antioxidants (1%, 1.5%, a combination of 0.5% of both) and kept for 4 months in -18ċ. Comparison of the performance of different treatments and their inhibitory effects on degradation indices (P.V, FFA, TBA, TVB-N and pH) were made under freezing condition for 4 months. The results showed that during maintenance period, in all treatments, the peroxide amount did not exceeded the permitted amount (10-20 meqo2/kg), mixed treatment with 2.78 (meqo2/kg) showed the best performance on control of peroxide index at the end of period. Maximum Thiobarbituric rate obtained at the end of period was recorded as 3.11 (mgMD/kg), in Butyl Hydroxyl Anisole 1%, was recorded. The results showed that the treatments containing vitamin C were more successful in control of lipids hydrolysis and the least FFA with 1. 84 (mg/kg) was related to vitamin C 1. % treatment. Vitamin C antioxidant use, has positive inhibitory effects on controlling spoilage and preserving the quality of the aquatic products. The amount of TVN in mixed treatment, 15.88 (mg/100gr) at the end of period showed the synergic effect of both antioxidants in control of this factor. Comparison of treatment performance in control of each index during storage period showed, Vitamin C treatment had a significant difference compared to Butyl Hydroxyl Anisole in controlling lipid degradation indices control (P≤0.05).Use of Vitamin C antioxidant can have positive inhibitory effects on controlling corruption and maintaining product quality.

In this research,we first obtained methanol extracts of Ricinus communis Laef and identified their constituents.the total amount of phenolic compounds in the extract as well as its antioxidant activity were determined by investigating the inhibitory power of DPPH free radicals. The extracts were then added at various concentrations to purified antioxidant-free soya bean oil.The inhibition of the activity of the free radicals by the extracts and the oxidative stability of the oil at 65 degrees centigrade were studied for3 days by measuring the peroxide index,TBA and the Acidite index. Finally, the activities of the extracts were compared with those of the synthetic antioxidant BHT that, at the concentration of 200ppm,had been added to the purified soya bean oil. In general, results obtained showed that addition of 100 to600 ppm extracts to soya bean oil at a given storage time increased the oxidative stability index the quantities of polyphenolic compounds and the inhibition of the activities of the free radicals in the oil, but decreased the peroxide index,the acidite index diene.On the other hand,at a given concentration of the extracts, the peroxide index,the TBA index and the number of the DNA conjugates increased by increasing the storage period of the oil from one to three days,but the duration of induction decreased. Therefore, results obtained from investigating the oxidative stability of the oil extracts at the concentration of 600ppm,as compared with the other concentrations of extracts and the control sample, were more effective with respect to the oxidative stability of soya bean oil. were more effective than the BHT added at the concentration of 200 ppm to the oil. finally, it can be inferred that with regard to the gained results, extract including antimicrobial materials has had antibacterial effects but, it has less antifungoid effect.

Post-harvest fruit drops have often created many problems in economic and food security. Processing and converting grade 2 and 3 fruits into vinegar can be a useful and effective strategy to reduce waste and increase their potential. This study aimed to evaluate the quality of vinegar obtained from jujube and compare it with an industrial vinegar sample. The yeast Saccharomyces cerevisiae was used for fermentation. The acidity, pH, reduction sugar percent, brix and alcohol content of jujube fruit and its vinegar were exprimented. Phenolic compounds, anthocyanins, vitamin C and mineral such as calcium, potassium, magnesium and iron were measured and compared in the samples. The results showed that fermentation increased the phenolic bioactive compounds and organic acids in jujube vinegar. The quality characteristics of jujube vinegar were significantly higher than apple vinegar. The acidity and pH values of jujube vinegar with 0.139% and 3.57, were lower and higher than apple vinegar with 0.263% and 3.02, respectively. Phenolic compounds of jujube vinegar (0.26 mg / ml), vitamin C (1.3 mg / 100 g) and anthocyanins (5.53 mg / 100 g) were higher than apple vinegar (0.17, 1.04, 0.006), respectively. Judges evaluated the sensory characteristics aroma, taste, color and total acceptance of two vinegars and gave the highest scores to jujube vinegar. Overall, Jujube vinegar was selected as the better sample for its sensory and physicochemical properties.

Due to undesirable effects of synthetic antioxidants, application of vegetable antioxidants to retard or prevent food oxidation especially oil-based foods is considered. In this study, antioxidant effect of essence and extract of chevil (ferulago angulate) for heat oxidation of sunflower oil was investigated. Effect of essence and extract of chevil on the stability of deodorized sunflower oil at three concentration (0.200,400ppm) by two extraction methods (alcoholic and aqueous extracts) and frying temperatures (160, 170, 180˚c ) as compared to synthetic tertiary buthyl hydroquinone (TBHQ) at 100ppm was studied. Peroxide index, tiobarbituric acid, anisidine totox acidity, and Rancimate stability (100˚c ) were evaluated. The lowest peroxide value, acidity, anisidine value, totox value and tiobarbituric acid was found for 400ppm and the lowest stability was reported for control sample. The highest peroxide, anisidine and totux values, and thiobarbituric acid were related to the control sample, while the sample containing chevil extract (200ppm) had the highest acidity. Chevil essence was better than its ethanolic essence. The best temperature for chemical properties was 160˚c . The results demonstrated the positive effect of chevil essence on the stability of sunflower oil and it, s priority over synthetic antioxidants.

In this investigation, to design the process of oil extraction from corn germ on an industrial scale, three cooking temperatures (80, 85 and 90 °C) and three different moisture contents of the output seeds from the cooking pot (3, 3.5 and 4%) were considered and the quantity of insoluble fine partial and oil acidity, oil, protein and moisture contents of the obtained meals were studied as responses. To predict the changes' trend the artificial neural network in MATLAB R2013a software was used. By studying the various networks of back propagation feed forward network with wide range of various topologies, the arrangement of 2-6-5 with a correlation coefficient (R 2 = 0.984) and the mean squared error (MSE=0.003) with using sigmoid hyperbolic of tangent activation function was selected as optimized design. Also Levenberg-Marquardt learning algorithm and learning cycle of 1000 were specified as the best neural model. The results of optimized selected models were evaluated and these models with high correlation coefficients (>0.953) were able to predict the variations process. On the other hand, the results showed that the models obtained in this study had the highest accuracy in predicting the moisture content of the meal. Finally, it was Experimentally determined that for the best properties of corn germ oil and meal, the cooker temperature and moisture contents of the output seeds from the cooking pot should be 80 ° C and 3%, respectively.

The aim of this work was to evaluate the influence of various parameters such as inlet air temperature, feed concentrate and feed rate on physical and functional properties and production yield of Acid whey powders. Spray dryer system was in pilot scale. Process variables was inlet air temperature (140, 160 and 180 °C), Feed concentrate (30 and 40 %) and feed rate (15 and 22 ml/min).During spray drying some process variable such as atomizer round (18000 rpm), feed temperature (25±1 °C) and nozzle air pressure (4.0 ± 0.1 bar) were fixed. The results showed that powder production yield was influenced by variables and Strength of impact from highest to lowest was respectively for inlet air temperature, feed rate and feed concentrate. Changes in physical and functional properties of powders in relative to the air temperature treatments were high and significant but in relative to the feed concentrate and feed rate was low and often insignificant. Conclusion of results for measured parameters of powders showed that the best variables are, 160 °C for inlet air temperature, 40 % for feed concentrate and 15 ml/min for feed rate.

Present study was done to evaluate the antimicrobial effect of chitosan and Echinophora platyloba and Satureja bachtiarica essential oils on Listeria monocytogenes in Rainbow trout. Essential oil extraction was done from the aerial parts of E. platyloba and S. bachtiarica plants. Minimum inhibitory concentration bacterial concentration of essential oils against bacterium were evaluated by microdilution method. Fish samples were coated using chitosan, E. platyloba (0.062, 0.125 and 0.25 mg/ml) and S. bachtiarica (0.062, 0.125 and 0.25 mg/ml) essential oils. L. monocytogenes (1×103 cfu/g) was inoculated into fish samples and was evaluated during 16 days at refrigerator temperature. The most frequent components detected in S. bachtiarica essential oil were carvacrol (31.25%), thymol (23.50%), o-cymene (13.87%) and Gamma-terpinene (10.65%). The most frequent components detected in E. platyloba essential oil were ocimene (44.15%), alpha-phellandrene (16.80%), gamma-terpinene (8.52%) and beta-myrcene (6.08%). Amount of MIC (0.062 mg/ml) and MBC (0.125 mg/ml) of S. bachtiarica was lower than E. platyloba essential oil. L. monocytogenes was increased in all treatments. The highest number of bacteria in 16th day of maintenance was related to control fish samples and the lowest number was related to chitosan, S. bachtiarica (0.25 mg/ml) and E. platyloba (0.25 mg/ml) essential oils (8.02±0.02 cfu/g) groups. Total volatile nitrogen in control treatment was higher than other samples (P ≤ 0.05). Chitosan and S. bachtiarica (0.25 mg/ml) and E. platyloba (0.25 mg/ml) essential oils had highest sensory scores related to flavor and odor, texture and overall acceptance factors. Use of chitosan, S. bachtiarica and E. platyloba essential oils caused controlling number of L. monocytogenes and total volatile nitrogen and improvement of organoleptic characteristics of samples.

In this research, the effects of sage seed gum (0-0.5%), carboxyl methyl cellulose (0-0.5%) and fat content (18-25%) on the textural, rheological and color properties of low-fat camel milk cream were investigated. The results of the back extrusion test indicated that increasing sage seed gum and carboxyl methyl cellulose, significantly (p<0.05), increased hardness, adhesiveness and gumminess. Also, with decreasing the fat content, the hardness of the samples increased and it had no significant effect on the adhesiveness and gumminess. The HerschelBulkley and Moore models were used to describe the time-independent rheological characteristics of the samples and both models were suitable for fitting the shear stress-shear rate data of low-fat camel milk cream samples. The results of the color analysis showed that with decreasing fat content, only b* significantly decreased and sage seed gum and carboxyl methyl cellulose had no significant effect on the color parameters. The optimum processing conditions for producing low-fat camel milk cream with the high hardness, consistency coefficient, zero shear rate viscosity and low fat content, flow behavior index, adhesiveness, infinite shear rate viscosity for response variables were 0.42% sage seed gum, 0.33% carboxyl methyl cellulose and 22.27% fat content.

In the present study, two methods were used to extract oil from seeds of Sardasht black grapewith normal-hexane and cold press.The average efficiency rate of oil extraction by the formermethod was obtained at 12.6% and that of the latter was 17.2%. Meanwhile, in order to examine the quality of the oilsextracted by these two methods, peroxide value, acid value, sapponification number, total phenolic contents, antioxidant power and iodine valuewere evaluated. The compositions of fatty acids of oil samples extracted by both methods were identified using gas chromatography technique. Similarly, the triglyceride composition, phospholipids composition and tocopherol values of the oil samples extracted were studied. The results showed that the dominant fatty acids available in cold-pressand solvent extraction methods were linoleic acid at 63.5 and 66.7% and oleic acid at 19.7 and 17.7%, respectively. Moreover, in both extracted oil samples, trilinoleinwith values at 28.9 and 28.5%, oleoyldilinolein with values at 19.5 and 20.5%and palmitoyldilinolein with values at 18.5 and 17.1% were the dominant triglyceride compounds, respectively. The value of phospholipids composition in the oil extracted by cold-presswas 61 mg/kg and that of solventextractionwas 45mg/kg. The dominant values of tocotrienol compositions in oil samples extracted by coldpresswere gamma tocotrienol and alpha tocotrienol at 66.0 and 23.1%, respectively and the corresponding values in oil samples extracted by solvent method were at 33.3 and 53.0%, respectively.

Today demand for low-fat and low-cholesterol foods was increased, and that eggs are the most important source of cholesterol in the production of all types of cakes, it seems partial or total removal of eggs and replacing by other natural ingredients is very important in the formulation of cakes. Therefore, the aim of this study was to investigate the effect of completely replacing eggs in the cupcake formulation by tahini meal (one of the byproducts of the sesame oil extraction industry) in levels of 0, 5 and 10%, and lecithin emulsifier addition in levels of 0, 0.25 and 0.5% on batter properties and quantitative and qualitative characteristics of final product in a completely randomized design with factorial arrangement (P≤0.05).The results showed that the amount of batter viscosity, moisture, specific volume and porosity of the sample increased and batter specific weight decreased by adding tahini meal and lecithin. Meanwhile, the increase in tahini meal reduced the L* value and increased a* value of the cake samples. While the lecithin increased the L * value of crust. The evaluation of texture properties during one day and one week after baking also indicated that the addition of these two compounds reduced the firmness of samples. The panelists also noted that two samples containing 10% of tahini meal and 0.25% and 0.5% of lecithin had the sensory acceptability. Therefore, by choosing the right ingredients to add these compounds to the formulation, a product by desirable texture and sensory properties can be produced

Microalgae are natural nutrients that can be used to develop new foods. Spirulina platensis is one of the most important microalgae that the World Health Organization has identified as «superior food» on Earth, as well as «the best solution for tomorrow». In this study, ethanol and methanol extracts and powder of Spirulina platensis microalga were added to bulk bread formulation and its effect on the physio-chemical properties of bread was investigated. The results showed that the addition of spirulina to bread formulation increased the pH. The highest amount of water activity was observed in methanol extracts of spirulina. Other treatments showed no significant difference in terms of water activity. The use of Spirulina in bulk bread reduced bread firmness at the end of the storage period compared to control treatment and played an important role in controlling the staling of bread. In general, the results of this study showed that spirulina powder had the greatest role in decreasing the Firmness Whereas, methanol extract had the highest moisture retention during storage but due to the dark green color in the samples containing microalgae powder, the use of the extract is recommended.