نشریه نوآوری در علوم و فناوری غذایی
پیاپی 56 (تابستان 1402)

Damask rose ( Rosa Damascena Mill.) belongs to the genus Rosaceae. Its extract contains several active ingredients that have antioxidant and anti-radical properties. Different extraction methods affect the extraction efficiency and antioxidant activity of the extract. This study investigates the impact of solvent and ultrasound-assisted extraction methods on yield, the contents of phenolic compounds, and antioxidant properties of the extracts. The highest (36.3%) extraction yield were obtained at the ultrasonic- assisted extraction at 100w amplitude, during 10 minutes. Extraction method had a significant effect (P<0.05) on the total content of phenolic compounds of the extract. The highest level of phenolic compounds was observed in the ultrasound-assisted extraction at sonic power of 100 w and sonication time of 30 min (568.3 mg Gallic acid per gram of extract). The analysis of variances (ANOVA) was performed utilizing SPSS software. The findings showed that extraction method had no significant impact (P<0.05) on DPPH free radical scavenging activity. However, there was a significant difference (P<0/05) between the antioxidant activities extracts obtained from both maceration and ultrasound-assisted methods. In addition, with increasing time, ferric reducing antioxidant potential (FRAP) values and antioxidant activity of the extracts increased and there was a significant difference between the antioxidant activity of the extracts. While the highest anthocyanin compounds content were extracted by the ultrasound-assisted method (125.06 mg/g extract), the lowest extracted anthocyanin compounds content were observed for the maceration method (68.3 mg/g extract).

Baklava is one of the traditional pastries in Qazvin, and people who are suffering from obesity and diabetes are limited to eat this kind of pastry because of its high amount of sucrose and calorie. High fructose corn syrup has a higher sweetness than sugar and provides fewer calories to the body and also has a lower glycemic index than edible sugar.This study aimed to examine the effect of replacing sucrose with high fructose corn syrup (HFCS) on the characteristics including sensory, texture and color of Qazvin Baklava evaluated at 5 levels of 0, 25, 50, 75 and 100% and during 1, 15 and 30 days of storage.Results revealed the texture evaluation indicated that replacement of HFCS with sucrose caused a significant difference in cohesive, adhesive, chewiness, hardness, springiness so that the adhesiveness increase and hardness decreasethrough increasing HFCS. In treatments containing 100% HFCS replacement, the highest cohesiveness and springiness observed. The color appearance parameters such as (a⃰, b⃰, L⃰) significantly affected by adding HFCS so that the L index increased through the HFCS increase in the treatment.The highest index a related to the treatment including 75% replacement with HFCS, while index b decreased in treatments containing HFCS.The sensory evaluation results showed that by increasing the amount of HFCS in Baklava formulation, the scores related to taste, odor, texture, and acceptability significantly decreased.The replacement of HFCS at 25% had the highest acceptance rating from the panelists.This treatment did not differ significantly from the control sample in terms of cost. The results of this study showed that HFCS is capable to be applied as a replacement for sugar in the traditional Qazvin Baklava formulation.

The aims of this study were to investigate the recovery of antioxidant extract from oat ( Avena Sativa L.) seed via ultrasonic waves and evaluate the antioxidative effect of the extract in tallow fat. The powdered oat seed sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic waves at the temperature of 50 ̊C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield (24.20 ± 0.08 g/100g DW), total phenolic contents (365.73 ± 5.22 mg GAE /100g DW) and DPPH radical scavenging activity at different concentrations of oat extract (25 ppm, 50 ppm, 75 ppm, 100 ppm, 125 ppm, 150 ppm) were determined. The yielded extract was added to tallow. The protective effects of the extracts in stabilization of tallow fat at different concentrations (0 ppm, 400 ppm, 800 ppm,1200 ppm) were evaluated daily for a period of five days (120 h) by monitoring the peroxide, p-anisidine, totox values at an oven temperature of 90 ̊C (accelerated oxidation). Also, the oxidative stability index (OSI) was evaluated and compared with the synthetic antioxidant BHT (200 ppm). In oxidative stability tests of tallow fat supplemented with oat antioxidant extracts, increasing the concentration of the extract led to its better performance in delaying oxidative rancidity (p <0.5). According to the results, BHT (200 ppm) and followed by the oat extract (1200 ppm) showed the highest protective effects. In the rancimat test (at120 ̊C), the oxidative stability indices of the control sample, the sample of tallow fat containing 1200 ppm of oat extract and BHT (200 ppm) were 2.89, 5.86 and 6.91 hours, respectively (p <0.05). Thus, the antioxidant BHT and subsequent oat extract (1200 ppm) in comparison with the control sample, showed a significant effect on increasing the oxidative stability index and of course the induction period of tallow fat. According to the results of antioxidant extract of oats extracted by ultrasound can be used as a source of antioxidant compounds in edible oils.

There are increasing concerns about transmission of some enteric viruses which are closely related to human-pathogenic strains via animals and their products, contaminated water and foods. Therefore, the use of appropriate processing methods to control these viruses is essential. The aim of this study was to assess the survival of enteric viruses in cheese processing. The role of fat content of cheese (1.5, 2.5 and 3.2%), MS2 bacteriophage spiked levels (100, 102, 104 and 106) in separation of enteric viruses in curd and whey in the press process, the effect of chemical parameters(acidity and pH) on the exchange of enteric viruses in cheese and salt water in processing time were evaluated. MS2 survival was studied by double layer agar and data were assessed in complete randomized design in triplicates. According to the results, it was concluded that MS2 bacteriophage had the maximum survival in whey at fat content of 3.2% and spiked level of 6 log10in which it was 4/67 based on the logarithmic scale. Also, the maximum survival in curd was at fat content of 3.2%. In brine process, the most survival of bacteriophages in cheese and whey was at fatcontent of 3.2% and spiked level of 6 log10. In general, MS2 bacteriophage had the most survival in brine than curd.

Date paste is one of the important date by-products that has found many applications in the food industry in recent years.In this study, the effect of different concentrations of Aloe vera gel (0, 10, 25 and 50%) on the physical, sensory and microbial properties of date paste produced by two methods of using steam and boiling water were evaluated.Characteristics of date paste such as shelf life, moisture content, sensory properties, rheological properties and microbial quality (total bacterial count and mold and yeast) were determined during storage at 5 °C.The results showed that the maximum shelf life in 10 and 25% Aloe vera gel treatments prepared by steaming method (10 and 9 days, respectively) and the lowest shelf life in 50% Aloe vera treatment beyond prepared with boiling water and control (2 days) were observed. Increasing the storage time did not show a significant effect on the moisture content of date paste samples, but with increasing the percentage of Aloe vera, the moisture content increased in both methods. Sensory characteristics were affected by the treatments and the highest scores related to 10% Aloe vera treatment prepared by steaming method. Samples produced with higher concentrations of Aloe vera received lower sensory scores than other treatments. The results showed that using Aloe vera gel reduced the total counts of bacteria, molds and yeasts. By increasing Aloe vera gel, the viscosity of the samples decreased. The viscosity of samples prepared by steam was higher than the samples prepared by boiling water. The lowest viscosity was related to 50% Aloe veratreatment and boiling water.In general, the results of this study showed that the use of Aloe vera gel in lower concentrations (about 10 and 25%) improves the physical and sensory properties of date paste and can increase the shelf life of date paste.

Quercetin, 4-Hydroxyisoleucine and silymarin which have multiple functional properties, are main compounds found in nettle, Fenugreek seed and MT seed respectively was added to sponge cake batter.The percentages of nettle leaf, fenugreek seed and MT seed powder were determined by the Mixture Design software and added to cake batter. (25 nettle -25 fenugreek -18.75 nettle - 6.25 fenugreek, 6.25 nettle -18.75 fenugreek,12.5 nettle -12.5 fenugreek, 25 nettle, 25 fenugreek, 12.5 nettle -12.5 fenugreek ) (25 nettle -25 MT -18.75 nettle -6.25 MT, 6.25 nettle -18.75 MT,12.5 nettle -12.5 MT, 25 nettle, 25 MT, 12.5 nettle -12.5 MT ). According to the results the combination of nettle-fenugreek and nettle-MT seed increased the volume, moisture content and decreased the hardness, density compared to adding them alone. Sample contained 12.50% nettle leaves and 12.49% fenugreek seeds with a desirability of 0.73 and also a cake contained 13.58% nettle leaves and 11.41% MT seeds with a desirability of 0.68 were determined as optimized points by the software. The result of DSC showed that the optimal samples had the higher enthalpy and gelatinization temperature than the control sample, while their weight loss was lower. The results showed that quercetin, 4-hydroxy isoleucine and silymarin were resistant to heat so that approximately 90-100% of them remained in the cake. Overe all results showed that It is possible to produce cakes contained nettle - Fenugreek seed and nettle-MT seed as functional cake that have suitable physicochemical and organoleptic properties .

Consumption of synthetic preservatives such as nitrite and its salts in meat products can causes a risk to consumers' health. Therefore, efforts have been made to reduce this substance in meat products. The overall objective of this study was to investigate the possibility of replacing 200, 400 and 600 ppm crocin pigment with 2 ml paprika pigment instead of nitrite consumed in 70% chicken Holland sausage formulation for 1, 10, 20 and 30 days’ storage at refrigerator temperature and evaluation of antioxidant effects, microbial and sensory properties of the samples were studied. The results showed that using a concentration of 600 ppm crocin pigment + 2 ml paprika in terms of its ability to prevent lipid oxidation, had a favorable effect similar to the concentration of 120 ppm sodium nitrite. The results showed that treatment containing 600 ppm crocin pigment + 2 ml paprika significantly (p≤0.05) had the lowest total bacterial count, staphylococcus aureus, clostridium perfringens, coliform and mold and yeast. It is worth mentioning there was no statistically significant difference (p> 0.05) between the sample contains 600 ppm of crocin pigment + 2 ml of paprika with the control sample and it was selected as the superior treatment in terms of health.

Yoghurt drink (doogh) is a nutritions fermented dairy product. The aim of this study was to determine the effect of transglutaminase (0, 0.025, 0.050, 0.075 and 0.1%) and ziziphora essence (0.001 and 0.01%) on physicochemical (pH, acidity (Dornic), dry matter%, fat%, viscosity (CP), serum seperation%) and sensory properties including (taste, flavor, aroma, color, appearance, texture and overall acceptability) of yoghurt drink (doogh). The results showed that as the amounts of transglutaminase and ziziphora increased, pH from 4.05 to 4.50, dry matter% from 5.40 to 5.85 and viscosity (CP) from 12.32 to 12.70 CP increased and acidity (Dornic) from 46 to 42.67 and serum seperation% from 0.87 to 0.5 decreased. Fat content of all treatments were 1.20%. the results for sensory evaluation showed T4 containing (0.075 % of transglutaminase enzyme + 0.001 % ziziphora essence) and T5 containing (0.1% of transglutaminase enzyme + 0.001 % ziziphora essence) had the highest sensory evaluation scores. Due to the lowest amount of serum seperation, high viscosity and the highest scores of sensory evaluations, T5 containing 0.1% transglutaminase enzyme and 0.001% ziziphora essence was selected as the best among others.

In the dairy industry, natural gums can be used to stabilize emulsions such as cocoa milk. Among the types of gums are carboxymethylcellulose and capacaraginan, which are used ias bulking, thickener, Stabilizer, primer, and emulsifying in the food industry. Due to the challenges in cocoa milk storage methods, in the present study, we investigated the effect of capacaraginan, carboxymethylcellulose gums, and their combination on the physicochemical properties of cocoa milk with two reduced protein levels (2.4% and 2.6%) has been paid. For this purpose, by measuring pH, soluble solids, apparent viscosity, sedimentation rate, and color parameters during storage for 5 months at 4 ° C, the effect of these gums on the stability of cocoa milk emulsion was investigated. Also, after sensory testing of cocoa milk including color, texture, and flavor during the storage period at 5-day intervals, it was observed that with increasing concentration of hydrocolloids, soluble solids, viscosity, and saturation index increased, while pH, sediment, and yellow and redness index will decrease. Samples containing 0.1% of synthetic gum showed the highest sensory evaluation score. Based on the results obtained from physicochemical and sensory evaluations, using 0.1% of the combined gum of capacaraginan: carboxymethylcellulose for the preparation of cocoa milk with protein content in the range of 2.4 to 2.6% stable properties can be achieved in cocoa milk.

In this study, the antioxidant and anti-cancer properties of bioactive peptides resulting from enzymatic hydrolysis of grape seed were determined using the microbial protease enzymes alcalase and flavourzyme. Protein hydrolysis was produced at three different times (10, 20 and 30 minutes), using commercial alcalase and flavourzyme enzymes at pHs of 8.5 and 7 (optimal pH of alcalase and flavourzyme enzymes) and in a ratio of 1 percentage of enzyme to the protein at a temperature of 50 ° C. The results showed that with increasing the hydrolysis time, the amount of protein recovery and the degree of hydrolysis increased and also the values of the mentioned parameters by the alcalase enzyme were significantly higher than the flavourzyme enzyme (p <0.05). The highest antioxidant activity (DPPH free radical scavenging activity, ferric regenerative power and ABTS free radical scavenging activity) and anti-cancer properties against SW742 cells (colon cancer cells) was observed in the protein hydrolyzed by alcalase enzyme and in 30 minutes (p <0.05). Due to the bitterness of this treatment (alcalase enzyme at time 30 minutes) its amino acid profile was determined, the highest levels of essential amino acid, valine 7.98% and then the amino acid leucine 7.11% and the highest un-essential amino acid glutamic acid was 19.55% and then the amino acid glycine was 12.55%. Overall, the hydrolyzed grape seed protein appears to have high antioxidant and anti-cancer activity, which may be useful ingredients in food and formulated diets applications.

Waffle is the name of crispy and sweet bakery products that is not unlike biscuits and is made from eggs, sugar and fat and has a crispy texture. Flour with a high amount of protein due to higher water absorption and consequently inadequate elasticity leads to the production of low quality waffles. The protease in the saliva of the insect remained in the flour prepared from the damaged wheat, transferred to the dough and digested gluten, so reducing the protein content of the flour. The aim of this study was investigated the effect of insect wheat flour at levels (0.3% and 0.5%) with microbial protease enzyme at levels (0.03% and 0.05%) on Physicochemical, rheological and sensory properties of waffle. For this purpose, PH, viscosity, density, water activity, moisture content, texture, color index and sensory properties were evaluated. The results showed that the PH, moisture, firmness and elasticity of the waffle produced with insect wheat flour were similar to the sample containing protease enzyme. The highest density was observed in waffles containing 0.5% of insect wheat flour. The results also showed that the use of insect wheat flour and microbial protease enzyme reduced the viscosity of the dough compared to the control sample. The insect wheat flour and protease enzyme increased brightness and b * index. Sensory properties score also showed that the panelist gave the highest score to waffles containing 0.03% of protease enzyme and 0.5% of insect wheat flour. According to the results of this study, it can be suggested that insect wheat suitable for preparation of waffles as a desirable snack with good quality.

Today, due to its environmental problems and importance, the use of biodegradable nanocomposite films is of particular importance. In this study, silver nanoparticles were synthesized by means of aqueous extract of Mentha and the adsorption capacity of 1,1-diphenyl- 2-picrylhydrazyl radicals and their antimicrobial activity should investigated by the method of determination of minimum inhibitory concentration. The uniformity and shape were structure of these nanoparticles was determined by scanning electron microscopy. The antimicrobial effect of starch-based nanocomposite films, together with these nanoparticles, was investigated by disk diffusion test and determination of minimum inhibitory concentration of nanoparticles by threeEscherichia coli, Staphylococcus aureus and Listeria monocytogenes. The results showed that silver nanoparticles showed the highest absorption at 430 nm and had a spherical shape and their average size was between 15-37 nm. The silver nanoparticles produced acted as DPPH radical inhibitors (IC50 = 170 μ M). The minimum growth inhibitory concentration and the minimum lethal concentration on Staphylococcus aureus showed 3.1 and 6.2 showed the highest minimum inhibitory concentration. Also, by measuring the diameter of the bright area by the disk penetration test, pure starch does not have antimicrobial properties, but by adding 250 ppm silver nanoparticles to the starch film in the presence of bacteria, a halo with a diameter of 2.55 cm is formed and in fact by adding nanoparticles antimicrobial properties Starch is formed in the film and again increases the diameter of the halo to 2.35 cm in the film by bringing the amount of silver nanoparticles to 500 ppm, which indicates an increase in antimicrobial properties. Starch- based biodegradable films with biosynthesized silver nanoparticles showed antimicrobial effect against all tested microbes (p <0.05).

Today, colorimeter sensors are highly regarded as food packaging indicators to monitor the quality and safety of foods. Achieving cheap, efficient and biodegradable indicators in foods remains a challenge, and nanosensor technology is promising in this field. The aim of this study is develop of a colorimetric indicator to monitor the freshness of minced beef. A colorimeter sensor fabricated with curcumin immobilization into a three-dimensional scaffold of cellulose nanofiber synthesized by bacteria. Scanning electron microscopy images confirmed the successful immobilization of curcumin into nanofiber network and the preservation of its fibrous structure. The colorimetric indicator shows a noticeable color change at pH 2-12. The indicator response to the presence of ammonia gas was also associated with discoloration. This sensor-based on curcumin and nanofiber cellulose-based could monitor the freshness of minced beef during storage in refrigerator via yellow to orange color change.