نشریه نوآوری در علوم و فناوری غذایی
پیاپی 54 (زمستان 1401)

Since shelf life of processed olives without chemical preservatives is limited, the aim of this study to replace of Zataria Multiflora Boiss essential oil to increase the shelf life of processed olives. In this study, two types of processed Olive, the first one containing 0.07% of Zataria Multiflora Boiss. essential oil (from sensory evaluation) and the other one without Zataria Multiflora Boiss. Essential oil and antioxidant activity and bacterial activity were evaluated in three replications. The results were compared with each other during the thirty-day period. The results showed that the number of Staphylococcus aureus in the sample with no sample essential oils have lower growth. Yeast growth rate in the first and second days was reported zero in the Samples containing essential oil and on the third day, yeast growth was significantly increased in the non-essential oil sample. The number of mildew observed on the 30th day in the essential oil samples was significantly reduced. The number of acidophilic bacteria in both samples was reported to be zero on the first and second days on the third day, however, in the content of the essential oil was significantly lower. The total microbial load of the non-essential oil samples in three days was much higher than that of the essential oil samples. The results of antioxidant activity analysis showed that the total antioxidant activity was higher in the essential oil samples during the whole storage period. The results showed that the use of Zataria multiflora Boiss. Essential oil can increase the shelf life of the processed olives and replace the chemical preservatives.

Due to the rapid spoilage of fish, it is necessary to use new methods of packaging such as coating with natural antioxidants. Chitosan has been well received as a natural preservative due to its renewable properties and similar structure to cellulose. Also, phenolic compounds in tea and cinnamon and its antimicrobial and antioxidant properties have been considered in the packaging of protein substances that are prone to high corruption. In this study extracts of 0.05% tea, 0.5% cinnamon tea, and solution of 2% chitosan-cinnamon tea were prepared. Characteristics of oxidation, chemical changes, microbial analysis and FTIR spectroscopy were examined on trout fillets covered with extracts on 0, 5, 15, 20 days during storage in the refrigerator (4 ). The results showed that coatings containing extracts and chitosan had significant effects at the level of 5% in reduction of microbial load, volatile nitrogen bases and thiobarbiotic acid. Based on FTIR findings, the control sample showed the highest oxidation rate and the sample treated with chitosan extract, tea and cinnamon tea showed the lowest oxidation rate. Covering trout fillets with cinnamon tea and tea extract increased antimicrobial properties, but combining it with a powerful antioxidant such as chitosan has higher effectiveness. Chitosan-cinnamon tea cover can be used to improve the quality of fish fillets and increase its shelf life.

In this study, the effect of nano-liposome and free extract of bay leaf(Laurus nobilis) on the shelf-life of minced beef chilled storage (4 + 1 °C) was examined over a period of 16 days. For this purpose, the leaf extract was extracted by ultrasound and various solvents (including aqueous, alcoholic and hydroalcoholic) and the amounts of phenolic and flavonoids compounds were measured. According to the results of different extraction solvents, the highest amount of phenolic and flavonoidscompounds was observed in the extract with hydroalcoholic solvent (P <0.05). Therefore, this extract was used for subsequent tests and to investigate the effect of bay leaf extract on shelf life of minced meat 5 treatments including control, 1000 ppm extract, 1500 ppm extract, 1000 ppm nanoencapsule extract and 1500 ppm nanoencapsule extract and periodically evaluated by chemical (peroxide (PV), thiobarbotic acid (TBA) and microbial (total viable bacterial (TVC) and psychrotrophic counts (PTC)) values. The results of the present study showed that bay leaf extract has antimicrobial and antioxidant properties and nanocapsulation of the extract has increased its antimicrobial and antioxidant properties so that the nano-capsultion of extract with 1500 ppm significantly delayed the process of microbial spoilage and oxidative in the minced meat(P <0.05). So it seems that the nanoliposim extract of bay leaf can be used as a natural preservative in meat and meat products

Due to the problems associated with fat intake in diets and on the other hand, the positive role of fat in dairy products such as yogurt, the use of fat substitutes such as starch will help maintain the ultimate quality. Chevil is one of the most important aromatic and medicinal plants in Iran, traditionally used in dairy products and ghee. The aim of this study was to evaluate the effect of corn starch (1, 1.5, 2 %) and F.angulata extract (0.1, 0.2, 0.3%) on some physicochemical characteristics including pH value, acidity, syneresis, viscosity and sensory parametrs color, flavor, consistency and overall acceptance of low-fat probiotic yogurt. The results showed that with increasing the corn starch content and F. angulata extract, pH value increased and decreased, respectively. Yogurt sample containing the highest corn starch (2%) and F.angulata extract (0.3%) had the highest pH value and lowest acidity, respectively. With increasing corn starch, syneresis decreased. The sample containing 1.5% corn starch had the highest viscosity. In contrast, samples containing more F.angulata extract had more syneresis and the lowest viscosity was related to yoghurt containing 0.2% F.angulata extract. Over time, the sensory scores of samples were declined. The yogurt sample containing 0.1% F.angulata extract showed the highest color score. The highest average flavor, consistency and overall acceptance scores during cold storage belonged to the sample containing 2% corn starch. As a conclusion, we can introduce sample containing 2% corn starch as a sample with superior quality properties.

The growing demand for probiotic products due to changing lifestyle and increasing public awareness of the beneficial effects of probiotics on human health has prompted many researchers to develop new probiotic products. In this study, wheat germ as a high nutritional compound that is a by-product of the flour processing industry and due to its high lipid content and presence of lipase and lipoxygenase enzymes has an unstable nature, is used for the production of probiotic powder. In the first step, in order to extend the shelf-life of wheat germ, the effect of fermentation by Lactobacillus plantarum and Lactobacillus acidophilus on the lipase and lipoxygenase activity of wheat germ at different concentrations (10, 15 and 20%) was investigated. The results showed that fermentation caused a significant decrease in lipase and lipoxygenase activity and the highest reduction in the activity of both enzymes was observed in the fermented sample by Lactobacillus plantarum at 20% concentration of wheat germ (71.43 % for lipase and 65% for lipoxygenase) which was used for later stages of experiments. The initial bacterial count was 13.38 ± 0.03 Log CFU/g before the drying process and decreased by 1.1 Log CFU/g immediately after the freeze-drying process. Then, there was no significant decrease in the number of bacteria during the storage period at 25 ° C in the first and second weeks. Finally, after 10 weeks, the number of bacteria in the powder decreased to 6.68 ± 0.16 Log CFU/g, which is still more than the recommended level for providing health effects of probiotics (> 106 CFU).

Considering that humanity is currently facing major problems such as cardiovascular diseases, researchers have found that there is a tight relationship between nutrition and health. Thus, there are extensive studies conducted on enriching food products and beverages with a variety of salutary compounds (such as nutraceutical food) and producing functional food. The present study aimed at investigating the effect of enzymatic hydrolysis process time with alcalase and pancreatin on the functional properties of bioactive peptides derived from enzymatic hydrolysis of defatted Bunium persicum Bioss. pressed cake. The hydrolysis process was performed using alcalase and pancreatin enzymes in the ratio of enzyme to substrate (2% w/w) at different times (40-240 min). The solubility of hydrolyzed proteins derived from defatted Bunium persicum Bioss. pressed cake under acidic conditions (pH = 4- 5) was increased from about 20% to more than 60% following just hydrolysis for 40 min. Generally, by increasing the time and degree of hydrolysis, the solubility of the hydrolysates in both enzymes was significantly increased (p<0.05) at the isoelectric point of the protein. Thus, as the degree of hydrolysis was increased, the sensitivity to pH was decreased and the solubility was maintained in a wide range of pH. The emulsion activity index (ESI) and its stability were reached their maximum values following the enzymatic hydrolysis of the defatted Bunium persicum Bioss. pressed cake with pancreatin and alcalase peaked for 40 minutes under acidic pH. Considering the evaluated functional properties such as protein emulsion and foaming, the results indicated that hydrolyzed proteins for 40 minutes with alcalase have better functional properties than other treatments with pancreatin or other times.

Cornelian cherry is a seasonal fruit which has the durability potential after harvest for 2 to 3 weeks. One way for keeping and increasing shelf life of fruit is preparing fruit leather (pestil). The aim of the present study was to investigate the different drying methods on quality of the formulated cornelian cherry leather (pestil). in the current study, effect of three different formulations (1% salt, 2% sugar, the mixture of 2% salt and 4% sugar) and control sample were investigated in two kinds of dryers (hot air dryer and dryer under vacuum) at the constant pressure of 200 mb in 55° C, 65° C and 75 ° C. Then drying curves, effective moisture diffusivity, total anthocyanin content, hydroxymethyl furfural, color and sensory properties of the prepared samples were evaluated. The results showed that the highest anthocyanin content and the lowest hydroxymethyl furfural accumulation and color changes were observed in vacuum dryer samples. Comparison of the treated samples in both dryers also showed that the control samples were the most favorable in terms of chemical and physical properties and the samples formulated with a mixture of 2% salt and 4% sugar were the most unfavorable. According to the drying curves, the samples formulated with a mixture of 2% salt and 4% sugar had the lowest and the control sample had the highest drying rate. Organoleptic properties showed that the best formulation was 2% sugar and 2% salt and 4% sugar formulation. According to the results, vacuum drying enables some distinctive characteristics such as higher drying rate and effective moisture diffusivity, lower oxygen medium and activation energy and hence high quality and nutritive dried samples. Thus among the selected methods for drying, vacuum dryer was more suitable.

In the production of ice cream as one of the well-known desserts, the role of hydrocolloids and sweeteners is very important. In this study, the effect of Alyssum homolocarpum seed gum (AHSG) at 0, 0.1, 0.2, 0.3 and 0.4% as carboxymethyl cellulose substitution and stevia at 0, 25, 50, 75 and 100% as Sugar substitution on physicochemical and sensory properties of soft ice cream was investigated. The results showed that the highest solids content of ice cream was 0.3% AHSG and 0% Stevia. In contrast, all levels of stevia replacement resulted in a significant reduction in specific gravity compared to the control sample. The highest and the lowest ice cream melting resistance was observed in the sample with 0.4% AHSG (102.34) and control sample (94.45), respectively while the ice cream volume is significantly increased with growing the percent of AHSG. Using stevia and AHSG had a significant impact on ice cream sensory characteristics and improved them.

In the present study, the white fish (Rutilus kutum) viscera protein was hydrolyzed by the application of different concentrations of 0.5, 1, 1.5% Alcalase and Trypsin. Chemical composition, functional properties and antioxidant activities of fish hydrolysate was then analyzed. Results of this research indicated that the fish protein hydrolysates (FPH) contain high protein content. The maximum amount of soluble protein and protein recovery was seen in hydrolyzed protein produced by 0.5 % Alcalase (76.87, 46.87%). According to the results, highest degree of hydrolysis (33.1%) was observed for 1.5 % Alcalase. The maximum rate of water holding capacity was seen in the FPH produced by 1.5% Alcalase (84.83%) and increased significantly with increasing enzyme concentration (P < 0.05). The FPHs at different concentrations showed good antioxidant properties. The highest antioxidant properties and reduction capacity were obtained by using 0.5% Alcalase (76.9, 0.8%). Good foaming and emulsifying properties were observed for fish protein hydrolysates. The current research suggested that the hydrolyzed protein from Caspian white fish viscera can be a good source of protein with high antioxidant and functional activity, that can perform acceptable emulsifying and foaming properties in food formulations.

The abundance of important biological compounds in algae provides new opportunities for the production of high-yield dairy products. Meanwhile, doogh is important as a traditional Iranian nutritional drink. Dough (with temperature 44°C), the amounts of spirulina algae (0.3, 0.5 and 0.8 W/W), Lepidium sativum seed gum (0.01, 0.02 and 0.03 W/W) and Lactobacillus acidophilus La5 and Bifidobacterium lactis LAFTI B94 were powdered to the samples. The probiotic microorganisms were added and then added to the dough treatments as a percentage by weight. Five treatments were evaluated in three replications. Data were analyzed using completely randomized design, SPSS21 was used for analysis of variance and Duncan's multiple range test at 95% level was used for analysis and comparison of means. The results showed that the type of sample (different concentrations of Lepidium sativum seed gum with different amounts of Spirulina platensis algae) and storage time had a significant effect on pH, acidity on dry matter, viscosity, two-phase percentage, viability of probiotic bacteria and sensory evaluation (Appearance) were doughy (p<0.01). In all samples, with increasing shelf life, dry matter percentage, viscosity percentage, two-phase percentage increased significantly (p≤0.05) and also with increasing amount of Lepidium sativum seed gum and Spirulina platensis algae, dry matter content, viscosity of samples. Dough increased significantly (p<0.01). Spirulina platensis algae increased significantly with increasing percentage of two-phase (p≤0.05). In all samples, the viability of probiotic bacteria decreased significantly with increasing shelf life and with increasing levels of Lepidium sativum seed gum and Spirulina platensis algae (p≤0.05). Treatments containing 0.05% by weight of Spirulina platensis, 0.02% by weight of Lepidium sativum seed gum and probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis at a concentration of 108 cfu/ml were identified as superior treatment based on physicochemical, microbial and sensory results.

According to plant origin, different types of honey have distinct properties in various regions of Iran. The compounds of phenolic acid, flavonoid and therefore, antioxidant activities are the most important biological properties of these honey. In the present study, the aim is to investigate the antioxidant and antimicrobial activities of astragalus and thyme honey in Damavand and Izeh regions. Investigation of land maps indicated that Damavand is a suitable habitat for astragalus and thyme, so the honey of these plants produced in abundance. However, these two plants are not abundant in the Izeh region, so honey samples were prepared more accurately. The quality of honey was assessed by tests to determine the total phenolic content, flavonoids, and antioxidant and antimicrobial activities. The results indicated that the total phenolic content 23.96% to 30.03% (mg gallic acid per 100 g of honey), flavonoids 12.27% to 17.24% (mg catechin per 100 g of honey) and DPPH 44.96% to 52.89%. Thyme honey has the highest antioxidant and antimicrobial (19.41 mm) activities. The highest susceptibility observed in Shigella dysenteriae (20.21 mm). In general, the results indicate that the antioxidant and antibacterial activities of honey samples vary according to the origin of the honey flower and the target region.

In this study, the effects of free and microcapsules extract of white tea on physicochemical properties, particle size, Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), total phenolic compounds, antioxidant properties and sensory properties of dark chocolate were investigated. The white tea extract at 1, 3, 5, and 7% concentrations (based on pretreatment) was added as free and microcapsules form to the dark chocolate formulation. All experiments were measured in three replications using a factorial experiment in a completely randomized design and the results were analyzed using SPSS software. The findings indicated that the size of the microcapsules particles were in the range of 2.3-157.23 μm. The SEM examination revealed that the dark chocolate particles containing the white tea microencapsulated extract were smaller in size and more uniform compared to the control sample and sample containing free extract of white tea. Increasing the extract concentration from 1 to 7% in both free and microcapsules forms significantly increased the total phenolic compounds and antioxidant properties of the dark chocolate (p< 0.05). Regarding the results of evaluating the sensory characteristics, the samples containing 3% white tea extract and 1% white tea microencapsulated extract received the highest acceptance by the panelists. In terms of the color features, the samples containing microencapsulated extract had the highest brightness level (L*), redness level (a*), and yellowness level (b*). Increasing the amount of the free extract and white tea microcapsule increased the moisture content, however stiffness and pH showed a reverse trend.