فصلنامه علوم تغذیه و صنایع غذایی ایران
سال هفدهم شماره 1 (پیاپی 66، بهار 1401)

such as the process of cellular respiration, which is scavenged by enzymatic and non-enzymatic antioxidant systems. Intake of antioxidants from food sources has always been considered in nutrition research. Therefore, the aim of the present study was to investigate antioxidant effects of crocin on the expression profile of genes involved in the enzymatic antioxidant systems in muscle cells.

After culturing and several passages, C2C12 muscle cells were differentiated into myotube cells and treated with various concentrations of crocin (10, 25, 50 and 100 μM) for 24 h. Gene expression of antioxidant enzymes (SOD1, SOD2, Gpx1 and catalase) was assessed using real-time polymerase chain reaction.

Crocin significantly decreased expression of SOD2, Gpx1 and catalase genes (p <0.05) with no effects on expression of SOD1 gene.

Findings of this study showed that receiving exogenous antioxidants such as crocin could possibly decrease needs of expression of enzymatic antioxidant genes through strengthening non-enzymatic antioxidant defense systems. However, further studies are needed to verify the results.

Consumption of foods with low glycemic index (GI) decreases risks of chronic diseases and obesity. In the present study, effects of whole oleaster fruit powder (WOP) on GI, glycemic load (GL) and satiety index of plain biscuits prepared from white wheat flour were investigated.

In this randomized crossover study for assessing GI and GL, ten healthy individuals consumed one of three types of biscuits (plain, with 25% WOP and 50% WOP) or glucose solution on four various days at one-week intervals. Blood sugar was assessed at fasting and 15, 30, 45, 60, 90 and 120 min after eating the biscuits and then GI and GL were calculated. To assess SI, 20 healthy individuals consumed either white bread (reference food) or one of the three biscuits on four various days at one-week intervals. Satiety was assessed in the fasting state and every 15 min to 2 h after eating. Then, SI was calculated.

The GI of plain biscuits was in the upper range (71.7) which decreased to the lower range (50 and 42.9, respectively) by substitution of 25 and 50% WOP (p < 0.001). Glycemic load of plain biscuits decreased from the upper range (12.03) to the lower range (7.60 and 5.38, respectively) (p < 0.001). Satiety index of 50% WOP biscuits (114.65) increased significantly, compared to that of plain biscuits (91.81) (p < 0.05).

Replacing whole oleaster fruit powder with white wheat flour not only decreased GI and GL of simple biscuits, but also significantly increased their satiety indixes.

Fatigue and sleep disturbance are side effects of radiation therapy. Grape juice is a traditional product rich in antioxidants and polyphenols that have been shown to include positive effects on improving fatigue and sleep disorders. The aim of this study was to assess effects of grape juice consumption on fatigue and sleep quality in women with breast cancer undergoing radiation therapy.

In this controlled clinical trial, 44 women with breast cancer aged 18–70 years were randomly divided into intervention and control groups. The intervention group consumed 100 g of grape juice daily from the beginning of treatment until five weeks and the control group did not consume any medications or placebo. Fatigue scores and sleep quality were assessed and compared between the two groups at the beginning and end of the study using fatigue questionnaires (MFSI-SF) and sleep quality questionnaires (PSQI). study using fatigue and sleep quality questionnaires(MFSI-SF, PSQI ). Data analysis was carried out using paired t-test and independent t-test.

In this study, physical fatigue scales were significantly different between the two groups with the consumption of grape juice (p < 0.05), but the overall fatigue rates were not significant between the two groups (p ≥ 0.05). By examining the scores linked to sleep quality, it was shown that the sleep disorder scale of the intervention group significantly decreased, compared to the control group (p < 0.05). In the overall quality of sleep or PSQI, significant differences were not observed between the two groups (p ≥  0.05).

Findings of the present study reveal that consumption of grape juice can decrease side effects of radiation therapy (physical fatigue and sleep disorders) in women with breast cancer.

Overweight and obesity are major problems within the elderly people. The aim of this study was to assess validity and reliability of the health behavior questionnaire (HBQ) and to delineate prevalence and risk factors of overweight and obesity in elderly people living in the west of Mazandaran Province, Iran.

This descriptive cross-sectional study was carried out on 1004 elderly people using cluster sampling method in western Mazandaran, Iran, 2020. Data were collected through anthropometric indices, questionnaires of demographic characteristics and HBQ; through which, face, content, construct, convergent and divergent validity and reliability values were assessed. Exploratory and confirmatory factor analyses were carried out using SPSS v.26 and AMOS v.24 Software to assess construct validity. Data were analyzed using Chi-square test, Fisher's exact test, analysis of variance, independent t-test and multiple regression analysis.

The HBQ on the elderly people living in Iran included acceptable face and content validity and reliability (r = 0.901). Prevalence of overweight and obesity in elderly people was 25.1 and 14.9%, respectively. The most effective HB in overweight and obesity was linked to the physical activity/exercise dimension with the mean of 20.18 ±6.53 and 18.57 ±6.41 in the female and male elderly people, respectively. Overweight and obesity were higher in retirees and people with high blood pressure medications, compare to those in in people in other groups.

The HBQ can be used to assess health behaviors affecting overweight and obesity in elderly people. Implementing targeted educational programs to manage weight and improve lifestyle is recommended, especially for nutrition and sports activities.

Fast-food consumption is associated with obesity and non-communicable diseases, leading to the severity of COVID-19 status. The aim of this study was to investigate fast-food consumption status and its determinants in Iranian population during the epidemic.

This cross-sectional study was carried out on 891 Iranian adults from most regions of the country (February to April 2021) using social media. Data were collected via demographic and socioeconomic information questionnaire, fast food consumption questionnaire, COVID-19 fear scale and self-reported preventive behaviors against COVID-19 questionnaire. Nine-item fast-food consumption questionnaire assessed frequency, type and expenditure of fast-food consumption. It also assessed reasons of the tendency and motivators to fast-food consumption. Data were analyzed using IBM SPSS Software v.22.

Most of the participants were married (61.9%) and employed (27%) with associate or bachelor degrees (49.5%). Fast-food consumption was reported in 59.7% of the participants. Consumption reduction of fast foods due to the epidemic was also reported as nearly 73.7%. Most repeatedly consumed fast foods were pizzas followed by sandwiches. Results showed that age, family size and income, employment status and self-reported preventive behaviors against COVID-19 were the predictors of fast-food consumption (p < 0.05). However, other variables, including sex, marital status, educational level and fear of COVID-19 had no significant association with fast-food consumption (p > 0.05).

Consumption of fast foods has decreased during the pandemic. Fast-food consumption was inversely associated to the score of self-reported preventive behaviors against Covid-19. Persistence in decrease of fast-food consumption can include long-term positive effects on the community health.

The cause of geographic tongue is unknown and a few studies have been carried out on the associations of this lesion with food allergy. The aim of this study was to assess the prevalence of geographic tongue and its associations with food allergy and familial history in the patients referred to the Oral and Maxillofacial Medicine Department of Semnan Dental School, Semnan, Iran.

In this cross-sectional study, 936 patients were selected from those with various etiologies, who were referred to the Oral and Maxillofacial Medicine Department of Semnan Dental School, Semnan, Iran, 2018–2019. Information was entered into checklists through existing records, visual examinations and patient inquiries. Inclusion criteria were the absence of psoriasis and absence of other mucosal diseases and exclusion criteria were patients with incomplete records, patients with no records and presence of psoriasis and other mucosal diseases.

In general, 936 patients referred to Semnan Dental Clinic were enrolled in this study; of whom, 8.8% (82 people) were diagnosed with geographic tongue. Risk of geographic tongue in allergic patients was 2.54 times higher than in non-allergic. Women were 2.5 times more affected than men. Age was inversely associated; hence, risk was higher at the early age.

Based on the present study, younger women with food allergies are more likely to have geographic tongue lesions. Therefore, it is recommended to use appropriate non-allergenic diets as well as sensitivity testing to find allergens.

Due to the hydrophilic nature of cellulose derivatives which are widely used in food industries, special methods should be used to dissolve these compounds in oil. In this study, carboxymethylcellulose (CMC) was used to increase strength of monoacylglycerol (MAGs) gels. In the present study, simultaneous effects of MAG and CMC on the production of hybrid oleogels were investigated.

Using emulsion-encapsulation method, CMC as a hydrophilic oleogelator was coated on the surface of monoacylglycerols as a lipophilic oleogelator. Relevant oleogels were prepared using 10% concentration of each of the oleogels (CMC90, CMC80 and CMC70) and their physicochemical characteristics [induction period of oxidation, SFC (%), crystallization kinetics] and rheological characteristics [sweep temperature test, sweep frequency test and three interval thixotropy test (3ITT)] were investigated.

Regarding oxidative stability, simultaneous use of MAG and CMC did not significantly increase oxidation of the samples. Nso significant differences were seen between the induction period of crystallization and crystallization rate of the hybrid oleogels. Microstructure images of the samples showed that the hybrid oleogels made with a 30:70 ratio of MAG and CMC included stronger structures, compared to other samples. Rheological assessment showed that the hybrid oleogel included solid-like behaviors based on the frequency and temperature sweep tests. Accordingly, hybrid oleogels demonstrated greater structural recoveries (greater than 70%), compared to the control sample.

In conclusion, CMC is able to strengthen structuring effects of MAG to produce high-strength hybrid oleogels. Therefore, hybrid oleogels can be used as base stocks in production of a variety of margarine and shortening.

Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method.

Spray machine was used to spray lime juice at time intervals (0, 2.5, 5, 7.5 min) and UV-B pretreatment was used at various time intervals (zero, 60, 120 min).

Results showed that use of UV-B and lime juice as pretreatments significantly decreased shrinkage, color change and firmness and increased rehydration. Total phenolic compounds, antioxidant capacity and acidity in samples pretreated with UV-B and lime juice increased, compared to the control sample. Simultaneous use of lime juice and UV-B caused significant increases in vitamin C of the samples, which increased from 4.51 mg/100 g in the control sample to 36.01 mg/100 g in the treated sample for 7 min with lime juice and 1 h for UV-B. Results of the sensory evaluation showed that use of UV-B and lime juice as pretreatments resulted in significant improvement in acceptability of the sensory characteristics of dried kiwifruit slices.

Based on the findings of this study, UV-B and lime juice as pretreatments included favorable effects on the quality characteristics of dried kiwifruit samples, which could be used as appropriate pretreatments for hot-air drying fruits.

Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutritional and sensory characteristics of Kashk-e-Zard.

In this study, effects of adding barley flour (0, 15 and 30%) and starter type (no inoculation, Saccharomyces cerevisiae PTCC 5052, Lactobacillus delbrueckii PTTC 1737, Lactobacillus plantarum PTCC 1058 alone and combinations of these strains) on pH, acidity, protein, digestible protein, phytic acid, zinc, availability of zinc, total phenol, antioxidant properties (DPPH) and overall acceptance of samples were assessed.

Results showed that all traits were affected by the type of starter and the level of replacement with barley flour (p < 0.05). By increasing barley flour replacements, quantities of protein, phytic acid and phenol and antioxidant characteristics increased, compared to the control sample (zero replacement level with no inoculation). Moreover, microbial inoculation decreased phytic acid content and increased protein digestibility, zinc uptake, antioxidant characteristics and overall acceptability, compared to the control sample (p <0.05).

Regarding indicators of protein content, zinc uptake, protein digestibility and overall acceptance of the samples, a replacement level of 15% of barley flour with Lactobacillus plantarum and Saccharomyces cerevisiae is recommended for the preparation of Kashk-e-Zard.

Bioactive packaging systems (coatings/films) are novel technology concepts in food industries. Bioactive compounds such as antioxidants, vitamins, probiotics and prebiotics are designed to be included in coatings or coating materials that directly affect health of consumers. The aim of this study was to assess feasibility of producing prebiotic edible films by adding inulin to the film based on carboxymethyl cellulose and beta-glucan and to investigate film mechanical, barrier and structural characteristics.

In this study, various concentrations of inulin (0, 2 and 4% w/v) were added to carboxymethylcellulose/beta-glucan solutions. Then, mechanical (tensile strength and elongation at break), barrier (oxygen and water permeability), optical (opacity, a, b and L) and structural characteristics of the films were compared with each other.

Inulin included plasticizing effects in all treatments. Thus, tensile strength decreased and hydrophilicity, oxygen permeability and elongation at break increased significantly (p < 0.05). Fourier-transform infrared spectroscopy analysis showed that hydrogen bonds were the major force between carboxymethylcellulose, beta-glucan and inulin, which increased flexibility and water affinity of the films.

Although addition of inulin improved composite films via increases in elongation at break and decreases in oxygen permeability of the composite films, their hydrophilicities increased as well. Therefore, these films include the potentials in cases, where packaging hydrophilicity is an advantage such as edible coating used in food products. However, further studies seem necessary.

Berberis vulgaris, an Iranian native plant, includes valuable compounds such as berberine with therapeutic, health-promoting and nutritional effects. However, major parts of this plant are discarded as wastes. The major aims of this study were optimization of berberine extraction conditions from the whole plant with maximum antioxidant activity, the extract microencapsulation using complex coacervation and two biopolymer gelatin/flake tragacanth (Astragalus rahensis) and analysis of the physical characteristics of the moist microcapsules.

Berberine extraction was optimized using response surface methodology based on three extraction parameters of time, temperature and solvent:water ratio at three levels and five central points. The berberine concentration was analyzed using high-performance liquid chromatography and its antioxidant activity was studied to investigate the optimized conditions. The optimum extract was microencapsulated using complex coacervation and gelatin/tragacanth with three ratios of 1:1, 2:1 and 1:2 w/w. Furthermore, yield, efficiency, particle size, solubility and the microstructural and release characteristics of the wet microcapsules were characterized.

Optimized extraction conditions with 0.88 desirability included 0.5 h, 22.9 °C and 75% solvent:water ratio. The average surface size of the microcapsules was in the range of 71.31–90.15 μm. Samples with 2:1 ratio indicateds the maximum yield 95.1 and sample with 2:1 ratio showed the maximum solubility of 10%. Efficiency in all samples were similarly 96% ±1.

Complex coacervation using gelatin/tragacanth with a ratio of 1:2 was developed to produce wet microcapsules of the optimum extract of berberine with the highest yield and efficiency and low solubility as well as particle sizes of smaller than 100 μm.

Enzymatic hydrolysis is an effective practical technology that recovers valuable proteins from far-less farmed fish without losing their nutritional characteristics. Enzymatic hydrolysis of protein sources such as aquatic animals is a type of protein recycling. In the present study, effects of temperature, time and concentration of papain enzyme on hydrolysis degree and antioxidant activity of the hydrolyzed protein of carp (Aristichthys nobilis) have been investigated.

Hydrolyzed protein of bighead carp heads was prepared using papain enzyme (1:100) for 4 h. Variables to achieve the best hydrolysis conditions included temperatures of 35, 37, 39 and 42 °C, hydrolysis times of 30, 48, 72 and 96 min and enzyme concentrations of 2, 4, 5 and 10%.

Results of this study showed that hydrolyzed protein at 42 °C, 5% enzyme concentration and 72 min included the highest antioxidant activity (0.44% ±45.25). The highest hydrolysis degree reported at 42 °C, 96 min and 10% enzyme concentration was 0.90% ±27.36.

Based on the results, it can be concluded that the disposable components of bigheads, including heads, can be used as sources of natural antioxidants.