نشریه نوآوری در علوم و فناوری غذایی
پیاپی 53 (پاییز 1401)

One way to increase the quality and quantity of pistachios is increasing in its accuracy in processing stage. After separating the pistachio in floating tank, they enter inpre-dryer. The aim of this study was to assess two common pistachio pre-dryers (wheelchair and stacking), respectively. For this purpose, samples of Kalleh-Ghoochifresh pistachio were harvested from orchards of Rafsanjan city, peeled and processed in two pre-dryers. Sampling was performed before and after pre-dryers. During the storage period, sensory evaluation tests and qualitative characteristics of the samples were performed. Oil was extracted by cold press. Based on the results, the peroxide value of pistachio samples in two pre dryer units (less than 1Oxygenmilliequivalent /kilogram) was in acceptable range. The peroxide value, conjugated dieneand conjugatedtriene of pre-dried samples increased during storage, and a significant difference was observed at 5% level. Sensory evaluation results on the factors including flavor, smell, color and appearance, showed that these factors were better in wheelchair pre-dryer compared to stacking pre-dryer. Manufacturers are increasingly in need of a moresophisticated system of processing and, based on the need for a wheelchair predryerwith more privileges than the stacking pre-dryer, enter the market.

The aim of this study was to investigate the effect of encapsulated process on antioxidant properties of Hyssopus Officinalis L. extract. The extract of the Hyssopus Officinalis L. was obtained by using ultrasound assisted method and hydro-alcoholic solvent. The amount of total phenolic and flavonoid compounds were measured, which were 117.43 ± 9.22 (mg of gallic acid per 100 g of extract) and 31.62 ± 8.15 (mg of quercetin per 100 g of extract), respectively. Then the antioxidant activity of obtained extracts were measured at concentrations of 100, 200, 300 and 400 ppm by using DPPH-free radical scavenging and iron reduction assay. The results showed that in both methods, by increasing in concentration of the extract, the antioxidant activity of the extract increases. The concentration of 400 ppm of the extract due to its antioxidant activity was selected for encapsulation. ledium perfoliatum and orchis mascula were chosen as coating material. Nanocapsule characteristics including size, particle size distribution, surface area, zeta potential and encapsulation efficiency were measured to be 56.713 ± 1.84 nm, 0.293 ± 0.04, and 8.11 ± 0.62 m2/ml, -32.8 ± 0.4 and 88.36 ± 2.4, respectively. The morphology of samples was measured using a scanning microscope, and it was determined that the nanocapsules were spherial with smooth surface. The rate of release and sedimentation of nanocapsules and their antioxidant effects on oil during 40 days of storage at 60°C and at 8 days intervals. The process of release of phenolic compounds from nano-capsules was increasing and the sedimentation trend was decreasing. During the storage period, the amount of oil oxidation increased with the increase in peroxide value and thiobarbituric acid value. The lowest amount of fat oxidation during storage was observed in sample containing nanoencapsulated extract of Hyssopus Officinalis L., due to reduced release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract, thus increasing the shelf life of edible oils with natural antioxidants.

The foam mat drying is a process in which liquid food is converted into stable foam by combining gas into it, and then dried at a relatively low temperature. In current research, shrimp foam was prepared using 0.25% Cress seed gum and dilution with ratio of 1 shrimp to 4 water after 4 min whipping and then foam with 4mm thickness dried in a drier with 70°C. Shelf life of powders for 6 months and two storage temperatures (ambient and refrigerate) were measured. The experiments included density, water activity, water absorption, oil absorption, total volatile base nitrogen (TVB-N), thiobarbituric acid, peroxide and microbial count including coliform bacteria, mold and yeast, and total count. The count of mesophilic, psychrotroph, total coliforms, vibrios, mold and yeast was increasing during shelf-life time. On the other hand, fecal coliform and escherichia coli and Salmonella were not found in shrimp powder samples during shelf-life period. During the shelf-life period of water absorption, oil absorption, water activity, decreasing trend and TVB-N, thiobarbituric acid, peroxide and density were increasing. In refrigerated samples at the end of the 6-month period, there was a lower level of TVB-N, thiobarbituric acid, peroxide and water activity than those stored in the ambient temperature.

Peanut is one of the most widely used products worldwide because of its high sensitivity, concerns about its contamination with pathogens, as well as the oxidation of trans and non-trans oils in this valuable nutrient Peanut chemical spoilage is one of the most important factors limiting its consumption and trade due to its unsaturated acids. The purpose of this study was to investigate the antioxidant activity of chitosan and chitosan nanoparticles on the physicochemical properties of peanuts. In this research, physicochemical properties (moisture, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen) of peanuts were studied by coating 0.5, 1 and 1.5% chitosan and nano-chitosan levels. For this purpose, peeled peanuts (manually) with chitosan and chitosan nanoparticle 0.1 weight in acetic acid 0.1 volume are covered by immersion method and inside cellophane packages at ambient temperature and darkness on 0, 14, 28, 42 days were maintained and at these intervals the relevant tests were performed.Statistical results showed that moisture content, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen, affected by chitosan and chitosan nanoparticles were significant at 1% probability level (p <0.01). In general, it can be concluded that 1.5% chitosan nanoparticles is suitable for use as edible coating in nuts, including peanuts, in terms of antioxidant properties.

Tea has a variety of fermented, non-fermentable and white tea.Tea contains compounds such as polyphenols, proteins, amino acids and organic acids.In this study, differences in the composition of black, green and white tea were investigated.Total phenols, flavonoid, flavonol, tannin, catechin, epigallocatechin gallate, caffeine, theaflavin, thearubigin, theaborunin, vitamin C, vitamin E contents, free radical scavenging and IC50 levels were measured.White and green tea had higher total phenols and tannin than black tea.The amount of flavonoid and flavonol (38.4 and 29.35 mg/g DW), catechin and epigallocatechin (96.81 and 65.41 mg/g) in white tea were higher than the other two types of tea.Black tea had higher caffeine content (5.25mg/g) than the other two types of tea.Theaflavin, thearubigine and theaborunin were found only in black tea. This showed that the phenolic compounds of black tea change as a result of fermentation.Green tea had the highest (13.39 µg/g) vitamin C and (33.18 µg/g) vitamin E.White and green tea were able to free radical scavenging at 36.89% and 56.87%, respectively. The amount of bioactive compounds present in the three types of tea is different and is related to its processing steps. However, all three forms of tea have compounds that have high antioxidant properties.

The use of fish protein hydrolysate (FPH) due to its functional and antioxidant properties can be effective in reducing the rate of lipid oxidation and maintaining the quality of fish protein during frozen storage. In this study, the effect of addition hydrolyzed protein on minced anchovy (Clupeonella engrauliformis) during 6 months of frozen storage in three experimental treatments was investigated. Therefore, the first treatment contained 8% of FPH; the second one, contained cryoprotectant, a mixture of sucrose and sorbitol (8% and 0.3% polyphosphate) and the last one, contained the mixture of FPH and cryoprotectant. According to results, water holding capacity of frozen minced meat increased significantly as a result of FPH; also, these samples showed better texture than cryoprotectant treatment (P<0.05). In the cryoprotectant treatment, the level of lipid oxidation and free fatty acid (FFA) was higher than the samples containing FPH (P<0.05). The addition of FPH increased the lightness (L*) and whiteness (w) of minced meat during storage. The sensory evaluations showed that the combination of FPH and cryoprotectant due to the reduction of bitterness, compared to the FPH treatment, led to better acceptance of the product. According to the results, the use of FPH in the combination of cryoprotectant maybe is a suitable treatment to maintain the quality of minced meat during frozen storage.

Fruit juices are rich source of vitamins, amino acids and various minerals and are served as a beverage all over the world. Fruits as the raw materials of fruit juices are regularly affected by different pests, fungi or insects, which result in a decrease in their quality and quantity. Therefore, various pesticides are widely used to prevent damage to crops. Considering this points and due to consume these products by human's, analysis and measurement of these substances in fruits and fruit juices has a great importance. In the present work, solidified floating organic droplets dispersive liquid-liquid microextraction was evaluated for preconcentration and extraction of some organophosphorus pesticides in fruit juice samples and then quantitative analysis was performed by gas chromatography. The effect of parameters including extraction solvent type and volume, aqueous solution temperature, hydrochloric acid volume and NaCl concentration on the extraction efficiency were investigated and optimized. The optimized method was validated with recoveries ranging from 69.3 to 92.3%. The limits of detection were in the range of 0.67-4.3 µg L-1 and the linear range was in the range of 2.25-4000 µg L-1 . The proposed method is simple, reliable and cheap, and low consumption of organic solvents and short analysis time is the other advantages.

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2.5, 5, 7.5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7.5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1:1) increased the bread moisture content up to 37.5% and 34.53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7.5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties.

In this study, the effect of Spirulina platensis (as a substitute for soybeans) was investigated in order to increase the quality and shelf life of hamburgers during a 12-day refrigerated storage period. For this purpose 4 treatments including, treatment 1: control treatment, Treatment 2: Spirulina algae 1% + Soybean 9%, Treatment 3: Spirulina 2% + Soybean 8%, Treatment 4: Spirulina 3% + Soybean 7% were prepared and approximate analysis including fat, protein, moisture and hamburger ash at the beginning, microbial properties (total bacterial counts (TVC) and cryopreserved bacterial counts (PTC)) and chemical (peroxide (PV), thiobarbiotic acid (TBA), total volatile nitrogen base (TVBN) and colorimetric values, and sensory evaluation were determined during 12 days of storage. According to the results, with the addition of algae, moisture and fat decreased, protein increased, but all treatments were within the permissible range. The results of chemical and microbial analyzes showed that the replacement of algae with soybean generally decreased oxidative and microbial spoilage compared to the control treatment, and by increasing algae concentration the better results was observed, but only treatment 2 was approved by the panelist. So, according to the material above, replacing meat with algae up to 1% can be a good solution to increase the quality and shelf life of hamburgers.

Date seed, as a by-product of date processing industries, could be regarded as an excellent source of dietary fiber with interesting technological functionality. This study was conducted to investigate the effect of date seed powder (DSP) at different levels (0, 20, 30, and 40%) with different particle sizes (125, 250, and 500 mm) as a starch substitute on the physicochemical properties of batter and gluten-free sponge cake. According to the results of this study, the number of air bubbles in batter increased with decreasing particle size of DSP. By increasing the DSP level, batter consistency, firmness, viscosity index, and cohesiveness, as well as cake density were significantly increased; while the cake specific volume decreased. A significant increase in the cake volume index (at 40% level) and, the decreasing trend of batter consistency, firmness, viscosity index, and cohesiveness were observed by decreasing the DSP particle size. The results of colorimetry (L*a*b*) indicated that the addition of DSP and reducing its particle size significantly (p<0.05) reduced the color index of L * and * b, while increased the a* value of crumb color. The cake samples with higher levels of DSP were significantly harder and gummier (p<0.05). Moreover, with the addition of DSP, the porosity and crust color score of the cakes significantly reduced; and the DSP with larger particle size significantly (p<0.05) decreased the texture and flavor score of the cakes. Overall, the addition of up to 30% DSP with small particle size can be used in the production of gluten-free cakes with suitable sensory attributes.

Meat products are a major part of the world’s food consumption. Due to the desire of consumers to natural and healthier food products, meat industry and industry experts are looking for solutions to produce products with lower amount of fat and nitrite. Therefore, this study is aimed to produce plant-based sausages using Konjac gum and to evaluate its physicochemical, rheological and sensory properties. For this purpose, different concentrations of Konjac gum (0.25, 0.5, 0.75 and 1%) was used and compared with the control sample (without gum). The results showed that by adding Konjac to the sausages, the amount of moisture and texture characteristics (firmness, cohesiveness and chewiness) increased compare to the control sample, while pH, water activity and cooking loss of the samples significantly decreased (p<0.5). Also, the results of color evaluation showed an increase in the Lightness index and in sensory evaluation, the sample containing 0.5% of Konjac gum had the highest score. Therefore, by using Konjac gum in vegetable-based sausages, it is possible to produce products that are low in fat and also have no nitrite that in addition to having acceptable physicochemical, textural and sensory characteristics, it is also nutritionally important.

Sativoside is a non-calorie sweetener and 300 times sweeter than sucrose, which has many nutritional and medicinal properties, and unlike artificial sweeteners no observed adverse effect on consumer health. This study aimed to reduce the used sucrose in Gaz preparation and produced a high nutritional product by using Corchorus Olitorius as a rich source of potassium, iron, copper, manganese, zinc and high energy levels. The effects of different levels of sucrose replacement with stevioside-isomalt (0-100%), levels of Corchorus olitorius (0-1%) and cooking temperature (70-90 °C) on the density and hardness of Gaz and consequently, in the 45-day period tests, the optimal sample with control in terms of density and textural properties (hardness, adhesion, cohesiveness, springiness, gumminess and chewiness) were investigated. Formulation optimization of enriched dietary Gaz was performed by response surface methodology (RSM) in the form of a central composite design with six central points and two replications (α=2) in other points. In optimum condition, the results of physicochemical and textural properties were analyzed by SPSS software. The density of the treatments with increasing the percentage of sucrose replacement with stevioside-isomalt, decreased and increased at low and high cooking temperatures, respectively. An increase in density was observed in high amounts of Corchorus olitorius. The use of high amounts of stevioside-isomalt and Corchorus olitorius reduced the Gaz hardness. The optimal formula of Gaz was introduced including 42% sucrose replacement with stevioside-isomalt, 0.18% Corchorus Olitorius and cooking temperature of 87°C. Based on the results, the qualitative characteristics of diet Gaz containing Corchorus Olitorius were significantly improved in terms of protein, fat, and iron content (P< 0.05).