فصلنامه علوم تغذیه و صنایع غذایی ایران
سال هفدهم شماره 4 (پیاپی 69، زمستان 1401)

High prevalence of non-alcoholic fatty liver disease in patients with type 2 diabetes mellitus results in deleterious complications and morbidities. Therefore, the aim of this study was to assess nutritional and anthropometrical risk factors in progression of non-alcoholic fatty liver disease in diabetic patients.

Totally, 133 non-alcoholic fatty liver disease patients (CAP score > 270) and 67 controls (CAP score < 270) were selected from the patients with type 2 diabetes mellitus in a clinic. Dietary phytochemical index was calculated via data from a validated 147-item FFQ. Body composition were measured using dual-energy X-ray absorptiometry. Other anthropometric indices and laboratory assays were used as well. Logistic regression models were used to estimate multivariable ORs.

After adjustment for potential confounders, risk of progression for non-alcoholic fatty liver disease in participants with higher dietary phytochemical indices significantly decreased (OR = 0.35, 95% CI: 0.12–0.98, p = 0.048). After fully adjustment of covariates and independently from body mass index, positive associations were seen between the highest tertile of TLR (OR = 7.99, 95% CI: 2.43–26.26, p = 0.001), METS-VF (OR = 4.55, 95% CI: 1.46–14.2,
 p = 0.009) and risk of non-alcoholic fatty liver disease.

Findings of this study have demonstrated that phytochemical components of diet play protective roles against non-alcoholic fatty liver disease.  Moreover, TLR and METS-VF are addressed as novel estimators of central obesity as a risk factor for non-alcoholic fatty liver disease in diabetes.

 Neck circumference and A body shape index are anthropometric indicators and the index of visceral obesity can predict initiation of type 2 diabetes mellitus. The aim of this study was to investigate associations between the biochemical indicators of liver function and cardiometabolic risk factors with the highlighted anthropometric indicators in patients with type 2 diabetes mellitus.

 This study was carried out on 297 male and female patients over 19 years old with type 2 diabetes in educational and therapeutic centers of Abadan University of Medical Sciences, Abadan, Iran, 2021. Circumference of the neck was measured using tape measure and body shape index A was assessed using mathematical formula. First, 5 ml of blood were collected from the patients to assess biochemical factors, including sugar profile, lipid profile and serum level of liver enzymes using enzymatic methods.

 Pearson's correlation coefficient showed that neck circumference included direct significant associations with serum fasting blood sugar (r = 0.332 and p < 0.001), triglycerides (r = 0.159 and P = 0.006) and total cholesterol
(r = 0.203 and p < 0.001) levels. Neck circumference included direct significant associations only with fasting blood sugar (r = 0.45 and p < 0.001) in people with normal body mass index. In all type 2 diabetes patients, natural significant associations were seen between A body shape index and serum aspartate transaminase levels (r = 0.129 and p = 0.026). In obese patients, A body shape index included direct significant associations only with HbA1C (r = 0.28 and p = 0.009).

 These findings have shown that neck circumference and A body shape index are predictors of cardiometabolic and liver risks in patients with type 2 diabetes mellitus.

To-date, no studies have assessed phenotypes of frail in the elderly people living in Tehran and their relationships with nutritional status. The aim of this study was to investigate prevalence of frailty and its relationships with malnutrition in elderly people living in Tehran, 2021–2022.

In this cross-sectional study, 508 elderly people over 60 years old living in Tehran were selected using systematic random cluster sampling method. General information were collected using general questionnaires, physical function using two-part questionnaire of activities of daily living and daily activity with the help of instrumental activities of daily living tool validated for the elderly and quality of life using valid 12-item SF12 questionnaires. The 12-item questionnaires on quality of life; validity and reliability of which were verified in the Iranian society was applied. Frailty was carried out using Fried et al. 5-indices, including 1) slow walking, 2) muscle weakness, 3) fatigue, 4) low physical activity, and 5) unintentional weight loss. Muscle strength was assessed using hand grip dynamometer. Malnutrition assessment was carried out using standard 2-part MNA (mini nutritional assessment) questionnaire. Anthropometric measurements (height and weight) were carried out using standard methods and body mass index was calculated.

The mean and standard deviation of the age of the elderly people were 71.09 y ±6.88 years. The number of men and women participating in the study was almost equal (50.6% men and 49.4% women). In total, 51.4% of the participants were pre-frail and 23% were frail. More than half of the participants had low muscle strength (54.3%). After adjusting effects of confounders in comparison with healthy individuals, the probability of frailty in people at risk of malnutrition (95% CI: 1.63–5.67; OR = 3.04) and the probability of pre-frailty in the two groups of at risk of malnutrition (95% CI: 5–11/21–04; OR = 10.37) and malnutrition (95% CI: 5.31–5.31; OR = 7.18) were significantly higher (p < 0.05).

In this study, nutritional status was strongly associated to frailty. Identifying nutritional problems associated with muscle weakness and malnutrition can be used in health and nutrition planning of this age group.

A recent report from the United Nation indicates that Iran is witnessing a relative decrease in the prevalence of hunger and an increase in malnutrition. Soil enrichment along with supplementation is one of the simple strategies, away from pollution, available for all people, accessible and profitable, it has the ability to prevent or control nutritional deficiencies. Investigating the relationship between malnutrition and the lack of soil nutrients in Iran's high-risk climates is necessary in line with the soil enrichment program.

The aims of this study were to improve understanding of the relationships between the lack of soil nutrients and the health of population groups, including blood parameters and anthropometric profiles, in various ages and physiology stages (children, adolescents, pregnant and middle-aged women), separated by gender and region (cities and villages) in 11 climate zones of Iran by suggesting a system of assessment indicators and compare multi-factor analyses in heterogeneous variables of various natures.

Findings have shown that the highest synthesis index of anemia in the target groups of the Iranian population was linked to the lack of Fe in soil in all the target groups, lack of vitamin D was linked to the lack of P in soil and lack of Zn was associated to the lack of Zn in the soil. With limited supplementary aids, there are still challenges of soil fertility and malnutrition in provinces of Sistan and Baluchistan, South Khorasan, East Kerman, Bushehr, Hormozgan and Khuzestan.

In conclusion, maps of high-risk regions as well as bioenrichment and supplementary aids are suggested.

Breakfast-chocolate is high in fat and calorie; hence, its consumption is limited for people suffering from certain diseases such as obesity and diabetes. Therefore, replacement of fat and milk powder with compounds based on carbohydrate and protein with low digestibility can decrease calories of this product and made it consumable for patients with lactose intolerance.

Therapeutic diet breakfast-chocolate was produced by replacing maltodextrin and guar-xanthan gum with cocoa butter at 0–100% levels and replacing sesame and sweet almond meals with milk powder at 0–100% levels. Then, physicochemical, textural, rheological and microbiological characteristics of this product were compared with those of the control sample (containing cocoa butter and milk powder) during 60 d of storage using SPSS Software.

Results showed that maltodextrin and guar-xanthan replacement included significant effects (p < 0.05) on decreasing calories and fat content of diet breakfast-chocolate. Complete replacement of sesame and sweet almond meals with milk powder caused significant increases (p < 0.05) in the protein content of the final product. All samples of diet breakfast-chocolate on the Day 1 of production and Day 60 after storage included higher elastic modulus (G' ) values than the viscous modulus (G") within the temperature range with no significant differences, compared to the control sample.

Results of this study verified effectiveness of using fat substitutes such as maltodextrin and guar-xanthan gum and sesame and sweet almond meals as substitutes for milk powder in production of therapeutic diet breakfast-chocolate with similar qualities as commercial samples.

Greenhouse cucumber is one of the most important summer crops of Iran. Quality of the product is immediately lost after harvest due to physicochemical changes. Thus, use of special pre-processes (especially use of edible coating) to delay their maturity and increase the shelf-life of the product is important.

To decrease weight loss, preserve nutritional value (protects against the breakdown of vitamin C) and texture brittleness (corresponding to the higher acceptability of consumers), greenhouse cucumbers were processed with various edible coatings; control (I), Shiraz gum (II) and Shiraz gum containing 1000 ppm peppermint essential oil (III). Then, physicochemical characteristics (pH, weight loss, vitamin C and hardness) and color parameters (L*, a* and b*) of the samples were assessed at storage days of 1, 8 and 16 at 4 oC.

While the vitamin C and firmness of uncoated greenhouse cucumbers (control) respectively decreased to 4.8 and 2.26 times during 16 days of storage, the highlighted parameters decreased at rates of ~3.85 and ~1.20 times in samples treated with coating (III) at similar conditions, respectively. Moreover, strong positive correlations between vitamin C and firmness factors (r = +0.9654 and R2 = 0.932) included significant effects on the perception of consumer mouth feels.

Regarding that the control sample achieved only 57.5% of the maximum organoleptic score (flavor, aroma, color and texture), greenhouse samples treated with coating (III) achieved up to 94% of these characteristics and have been recommended as the best edible coating for the shelf-life extending of greenhouse cucumbers.

Despite unique characteristics of tahini, adequate biotechnical studies have not been carried out on tahini. In recent decades, functional food production such as probiotics has increased because of positive effects on the consumer health. Studies have verified that probiotics do not include appropriate survivability in fat ambiences. Hence, the present study was carried out for the first time with the objective of functional tahini production with appropriate survivability of its probiotics.

Probiotic tahini was produced using encapsulated and free Lactobacillus plantarum subspecies PTCC 1896. Additionally, effects of sorbitan three stearate and glycerol on the oil migration and rheology of tahini were assessed using rheometer and centrifuge. Water/oil emulsification method with sodium-alginate, modified starch and sesame oil was used for the probiotic encapsulation.

In the equal quantity of sorbitan three stearate and glycerol, sorbitan three stearate has shown further effects on oil migration while increased the viscosity significantly. After comparison of 0.25, 0.5 and 0.75% additions of the highlighted compounds to tahini for their effects on oil migration and viscosity, 0.5% glycerol was selected to increase the bacterial survivability. At the end of storage time, the most probiotic survivability belonged to tahini, which contained glycerol and encapsulated probiotics (1.2 × 107).

Lactobacillus plantarum subspecies PTCC 1896 encapsulation via emulsion method and addition of it to tahini containing  0.5% glycerol produced functional tahini with 106–107 CFU/g alive bacteria.

 The objectives of this study were to produce a nutritious stable condiment with uniform quality based on lime juice that could improve the quality of commercial lime juices in food products and investigate independent effects and interactions of hydrocolloids on the final product.

Novel formulations were developed by adding two types of gums, including gellan gum (0–0.1%), xanthan (0–0.1%) with pectin (0–0.2%) and phenolic compounds (constant) extracted from lime pulp wastes to the emulsion part of the final product. Seventeen combined treatments were reported by central composite rotatable design and physicochemical characteristics (flavonoids, antioxidant activity, viscosity, physical instability) and sensory characteristics (stability and general acceptability) have been analyzed. 

 Independent effects of the three hydrocolloids on the level of antioxidant activity were verified as the most significant coefficient in the final model belonged to pectin. All the three gums showed negative independent effects on the level of physical instability and no interactions were seen. The 2F1 statistical model was suggested for the viscosity parameter. Thus, each additive positively affected viscosity and negative interactions between pectin and gellan were verified. Moreover, sensory analysis data showed that by increasing the quantity of gellan, the degree of stability and overall acceptance of the product decreased, significantly.

 Due to the negative interactions between gellan and pectin and its adverse effects on the sensory characteristics, the current statistically optimal formulation was developed and suggested without gellan, containing xanthan and pectin with maximum desirability.

General acceptance of the goat milk products in Iran addresses needs of hybridization of this livestock with increasing characteristics of milk production and adaptation to various climates of Iran. The objectives of this study were to develop a kefir drink from Mahabadi and Alpine Hybrid (F1) and investigate its quality characteristics and sensory stability during production and two weeks of storage.

Three kefir prototypes were made from Mahabadi and Alpine Hybrid (F1) goat milk with inoculation levels of 1, 2 and 3% w/v. The prototypes were stored at 4 °C and subjected to chemical, microbiological and sensory assays on Days 1, 7 and 14 after production. Quantitative descriptive and principal component analyses were used for data.

Kefir prototypes differed significantly in pH, acidity, lactose, ethanol, CO2, number of lactic acid bacteria, odor and flavor of milk, sour odor, sourness, astringency and acceptance; however, quantities of proximate analysis and other sensory characteristics such as goat odor and the flavor between the prototypes were similar. With increasing inoculation proportion and post-production days, pH and lactose decreased within kefir prototypes; however, quantity of acidity, ethanol, CO2, number of lactic acid bacteria, sourness odor, astringency and general acceptance of the prototypes increased.

Results showed that three kefir prototypes made from Mahabadi and Alpine Hybrid (F1) goat milk with inoculation levels of 1, 2 and 3% w/v included good sensory quality. Any of the three levels of inoculation could be addressed as the optimal level for producing the final product based on economic and technical characteristics.

Due to the good solubility of vitamin D in oils, oil products can be addressed as one of the most suitable fortification vehicle. However, sustainability and loss of vitamin D during food storage is one the major concerns for the food policymakers and producers. Therefore, the objectives of this study was to fortify and compare the stability of vitamin D3 in sunflower oil and oleogel based on rice bran wax and sorbitan monostearate, during heating and storage.

Oleogels (based on rice bran wax/sorbitan monostearate/sunflower oil) and sunflower oil fortified by vitamin D3, then stabilities of  them was compaired, under two various conditions; including heating at 110 °C for 60 min and storage for 60 days at 25 °C.

Vitamin D3 in sunflower oil and oleogel samples decreased 29.5 and 24.6%, respectively. Thus, the rate of vitamin D3 lost was less in oleogel sample. Moreover, results showed that storage conditions did not degrade vitamin D3 in the samples.

The optimal stability of vitamin D3 in the two samples during heating and storage conditions and oleogel samples showed greater abilities to preserve vitamin D3.

Cold plasma is used as an innovative solution in production and distribution of healthy and high-quality foods. Objectives of this study were to use cold plasma technology as a method for the structural modification of corn starch and its functional assessment in food models.

Starch granules were treated with plasma with two various gases in the form of Treatment 1 (argon gas of 90% and oxygen gas of 10%) and Treatment 2 (argon gas of 95% and hydrogen gas of 5%) for 10 min.

Results of scanning electron microscopy and starch swelling power showed more changes in Treatment 1 than Treatment 2 and control. In treated samples, more cracks or cavities on the surfaces were seen, compared to the control sample. The pH of the treated samples was lower than the pH of the control sample and humidity of the treated samples was higher than that of the control sample. Viscosity of the treated samples and the cooking time decreased with increasing humidity.

Results showed that dielectric barrier plasma could be used to produce low modified viscosity starch. Further studies with plasma technology are necessary to produce natural products free of chemical additives.

Meat products are rich sources of proteins. Due to the high prices of raw meats, there is a possibility of fraud in these products. The objectives of this study were to assess chemical characteristics and estimate proportion of skeletal muscle in meat products using histology and image analysis.

 Totally, 50 sausage samples (27 sausages and 23 Bologna sausages) from two brands of meat products in Hamedan City, Iran, were collected and assessed using chemical and histological assays. Histological assessment of the samples used hematoxylin-eosin staining, Masson's trichrome staining and Gomori staining as well as image analysis software.

Results of chemical assessments showed that quantity of moisture was more than standard in 56% of Bologna sausage samples and 66% of sausage samples. Furthermore, quantity of protein was less than standard in 60% of Bologna sausage samples and 85% of sausage samples. Quantity of nitrite in 70% of Bologna sausage samples and 35% of sausage samples exceeded the national standard. Results of the image analysis showed that in 100% of the samples, the quantity of skeletal muscle was lower than the quantity labeled on the product packages.

Results of this study showed that some of the chemical parameters were inconsistent with the national standard. Moreover, Gomori histochemical staining demonstrated a better efficiency for differentiating skeletal muscle sections in Bologna sausage and sausage samples from plant tissues.