مجله علوم غذایی و تغذیه
سال نوزدهم شماره 4 (پاییز 1401)

Today, various technologies are used in the field of agriculture. Plasma technology is one of methods that can improve germination without harming the seeds. In this paper, the aim is to investigate the effect of cold plasma based on corona discharge on germination of Adel, Mansur and Azad chickpea varieties. The results showed that the seeds of Adel and Azad varieties in 30 seconds cold plasma treatment and Mansour variety in 60-seconds cold plasma treatment, had longer root length than the control samples. After statistical analysis, it was found that root length under the same conditions, during cold plasma treatment periods, had a significant difference at the level of 5% compared to the control. On the other hand, by examining the components of color index in the tested samples, no significant change was observed in the samples. The most changes in the ratio of color difference index in samples of Adel variety with 60 seconds of exposure to cold plasma compared to samples with 30 seconds of exposure were calculated to be 1.48%. Also, to observe the color changes of the samples due to plasma, a third degree model was designed in a neural fuzzy environment in 8 regions, which showed minor color changes after learning, with an error of less than 0.01. The results showed that the use of cold plasma treatment can be effective on germination and improve the initial growth of chickpea seeds without causing side effects.

Nowadays, Spirulina platensis is one of the most popular microalgae, containing significant amounts of active molecules and a rich source of pigments such as phycocyanin.

In this study, the effect of exposure period of light emission on culture of Spirulina platensis and production of pigments (chlorophyll, phycocyanin, allophycocyanin and carotenoids) at 28 ° C, pH of 9, in submerged culture in a stirred tank photobioreactor was studied.

The results showed that increasing the exposure time is a growth stimulant in spirulina and by increasing the exposure time, the concentrations of biomass, chlorophyll, phycocyanin, allofycocyanin and carotenoids are increased significantly (p < 0.05). In the end days of cultivation, cell density increased the effect of surface shading on depth and the penetration of light into the depth of cultivation was reduced that affected the chlorophyll content. The 24-hour exposure period showed the highest concentrations of biomass, phycocyanin, allofycocyanin at 1.46 g/l, 145 and 39.57 mg/l, respectively, while the 16-hour exposure period had the highest concentrations of chlorophyll and carotenoids at 8.62 and 3.55 mg/l, respectively.

Generally, using of a 24-hour exposure period increases the production of pigments and biomass. However, the production of chlorophyll and carotenoid pigments decreased at the end of the cultivation period due to the increase in biomass concentration and the reduction of light penetration in the 24-hour light treatment.

One of the most challenging issues in food and pharmaceutical industries is finding effective and safe saccharides from natural sources instead of the synthetic counterparts which can have side effects. In this regard, Trehala manna is considered a promising natural source of sugar and produced by Echinopes in response to insect activity.

The highest percentage of protein (2.97%), fat (0.87%), moisture (5.83%), fibre (0.83%) and ash (3.51%) was related to samples in Jahrom, and followed by Sabzevar, Mehriz, Jahrom, and Banaroyeh, in order of magnitude. Benaroyeh sample had the highest proportion of trehalose (17.11). However, Shiraz sample had the highest total sugar content (115 mg/g) and water-soluble sugar (45 mg/g) among the samples.The values of sucrose, glucose, fructose were ranged 2.4-8.2 (mg/gr), 7.6-4.5 (mg/gr) and 4.4-1.2 (mg/gr), respectively. In all cases, there were significant differences (p<0.05).

The origin of Trehala manna in different regions of Iran significantly affect their chemical components, especially trehalose. In this regard, Trehala mana from Benaroyeh region can be used as a proper source of trehalose (17.11%) for industrial purposes and the production of functional food.

Today, drying of agricultural products is a developed method that removes part of the moisture leads to physicochemical stability of the product, also, produces different products with new qualitative properties and different nutritional and economical value. Moisture diffusivity coefficient is the most crucial property in drying calculations.

In this study, drying kinetics modeling of Balangu seed gum in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of gum height in the container in three levels of 0.5, 1.0 and 1.5 cm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of Balangu seed gum was investigated. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page, Newton, Midilli, and Logarithmic) were fitted to experimental data to study the drying kinetics and was analyzed.

The results showed that samples distance from the radiation lamp and samples thickness had significant effect on the mass transfer rate during drying of gum. By increasing samples distance from the heat source from 5 to 7.5 cm and from 7.5 to 10 cm, the drying time of Balangu seed gum increased by 21.49% and 15.20%, respectively. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of Balangu seed gum was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 4.82×10-9 m2s-1 to 7.05×10-9 m2s-1.

In drying process modeling of Balangu seed gum, the Page model with the highest coefficient of determination and the lowest error, had closer results to the experimental data than the other models.

Tea is one of the most popular drinks in the world. It contains concentrations of antioxidants and polyphenols that might be of interest to human health. The aim of this study was to investigate the properties of antioxidants and polyphenols and the effectiveness of hydro-methanol extract of WT on the growth of colon cancer tumors in BALB/c.

In order to measure the amount of polyphenols and antioxidants in different types of tea, experiments were performed. Extract of different types of tea was obtained by different methods and in order to determine the free radical scavenging capacity separated antioxidants by HPLC, were evaluated by DPPH. The phenolic content of the extract was measured using Folin-siocalto. Then, BALB/c mice with the same initial weight were induced in the colon cancer model using HCT-116 cell line. All groups were treated with two concentrations of the extract. The lowest dose was 15mg/kg and the highest was 150mg/kg. Different traits were evaluated in mice and the data were analyzed by one-way test.hydro-methanol method was the most effective in terms of antioxidant content and had a significant difference with other methods, white tea extract showed the highest and strongest antioxidant properties and the highest of free radical scavenging. The results of animal studies showed that the difference in secondary weight from the primary in mice receiving the extract with a high dose compared to the mice receiving the low dose increased significantly (P<0.05). However, tumor size, area and tumor weight at high dose were significantly reduced as compared to the low dose.hydro-methanol extraction method has the highest antioxidant activity and the highest specific catechins and according to the results, extract WT can have reducing effects in the process and control of colon cancer in infected mice.

Due to the changes in people's tastes, the producers try to produce newproducts with high nutritional value. Today, using vegetables for flavoring yogurt has becomevery popular among consumers.

In this study, prepared Suaeda aegyptiaca extract was used at theconcentrations of 0.05, 0.1, 2, and 2.5% (w / w) in the formulation of low-fat yogurt. Theantioxidant and antimicrobial properties of the extracts were evaluated, followed byinvestigating the that physical-chemical, microbial, and organoleptic properties of thetreatment during 28 days at 4 ° C.

The result showed that increasing the concentration of the extract was notaccompanied by a significant change in the account of starter cultures and also the content ofstarter culture increased during storage. Moreover, Staphylococcus aureus was significantlyinhibited while Ecoli and Aspergillus niger were inhibited after 14 and 21 days of storage.Furthermore, by increasing the amount of extract, DPPH assay and phenolic compounds werecompound significantly increased and the storage time significantly affected the free radicalscavenging and TPC capacity of the yogurt. During storage, pH decreased while acidity andsyneresis increased and water holding capacity, and viscosity decreased. Color measurementshowed a significant difference in color between different kinds of yogurts. Supplementationwith plant extracts, L*and a* values decreased while b*values increased.

In the case of sensory characteristics of yogurt, samples that have 0.05,0.1 % ofextracts were not significantly different in overall acceptability from plain yogurt.

Powdered milk or complementary foods, despite the importance ofbreastfeeding, play an important role in providing baby food in the world. The aim of thisstudy was to measure the amount of heavy metals in baby food. Heavy metals cadmium, lead,and arsenic cause the highest effects in humans, especially in children, and Fe, Mg, Ca, andZn are important micronutrients that, if deficient in nutrients, can have adverse effects onchildren's health.

This study was performed on 8 baby food samples from 6 commoncommercial products in the market. Sampling was carried out by census method andmeasurement by induced plasma emission ICP-OES methods.

The results were reported by descriptive statistics. The results showed that arsenicranged between 2.8 to 8 ppm in all the samples examined that indicated excessiveconcentration of this heavy metal while the trace concentration of cadmium was observed.Lead concentration was in the range of 0.012 to 0.103 ppm. The concentration of iron,calcium, magnesium and zinc in some samples agreed with the standard values while in someindicated lower content.

According to the results of this investigation, the amount of arsenic in baby foodsamples is higher than the specified limit. Some attention should be given to those samplesthat contain lower contents of calcium and zinc as noticed by standard values.

Today Ginger in fresh and dried form is used as a spice around the world.Ginger with a scientific name of Zingiber officinale, is a herbal medicine. It is widely used inthe traditional medicine and utilised as a dietary supplement. The aim of this study is todetermine the antibacterial and anticancer properties and activities of hydroalcoholic extractof ginger.

The cell lines were grown in RPMI supplemented with 10% FBS,1% penicillin and streptomycin. The cells were allowed to incubate at 37ºC in an atmospherethat contained 5% CO2 and 95% humidity. The extracts were also used with MIC onKlebciella Pneumoniae, E. Coli, Pseudomonas aeroginosa and Staphylococcus aureus. Thestandard MTT assay was performed to estimate cell viability after treatment by Zingiberextracts. We examined cytotoxicity effects of different concentrations the (250, 500, 750,1000, 1250, 1500, 1750, 2000, 1250, 2500, 2750 μg/ml) of Zingiber extracts on AGS celllines were examined.

Based on the findings of this Study, these extracts at different concentrations hadinhibitory effect on Klebciella Pneumoniae, E.Coli, and Staphylococcus aureus. Also Theresults of the MTT assay showed that the Zingiber extracts based on time and concentrationhad anticancer activities.

Based on our results and findings it might be suggested that ginger extract withoptimum concentrations might be employed in food formulations to inhibit pathogenicbacteria and cancer cell lines.