نشریه فرآوری و نگهداری مواد غذایی
سال چهاردهم شماره 3 (پیاپی 35، پاییز 1401)

These days, consumers' concerns about the toxic and carcinogenic effects of artificial additives and their desire for healthy foods encourage manufacturers to use natural, healthy additives and produce functional foods. In fact, the most common way to develop functional foods is to enrich food products with bioactive compounds during production. Many bioactive compounds contain antioxidant, antimicrobial, flavoring, coloring, nourishing and therapeutic properties that are widely used in the food industry. Bioactive compounds have many health benefits, but their many disadvantages, including high organoleptic effect due to the bitterness and spicy taste of some compounds, low solubility, stability and bioavailability, limit their use in food and on the other hand Many of these compounds are sensitive to heat and are lost during food processing. Therefore, to overcome these challenges and improve the performance and high bioavailability of natural bioactive compounds, researchers have proposed their encapsulation as a suitable solution that this can be classified to micro-encapsulation and nano-encapsulation based on nanoparticles size. Although the current use of nanoemulsions in food products is relatively limited, these colloidal systems have significant potential for application in several fields. Nanoemulsions have long been popular because of their widespread use in drugs, pesticides, cosmetics, food, dyes, and environmental applications. Applications of nanoemulsion systems in the food industry can be attributed to their role in the formulation of foods and beverages with beneficial compounds encapsulated such as coenzyme Q1, lycopene, lutein, beta-carotene, omega-3 fatty acids, vitamins A , D3, E, phytosterols and isoflavones. Nanoemulsion-based carrier systems must be compatible with the food matrix and have minimal impact on the organoleptic properties of the food, such as taste, appearance, and texture. In general, the encapsulation may promote the protection and sustainable delivery of active compounds in food formulations, improve the stability of these compounds during processing and storage, and may also help control and maintain the release of natural compounds in food matrices, therefore, provides their effect for a longer period of time. In the food industry, nanoemulsions have been studied for the encapsulation, stabilization, and delivery of compounds such as flavorings, omega-3 fatty acids, vitamins, preservatives, and nutrients. Therefore, this study summarizes the recent advances in the use of nanoemulsions of bioactive compounds as a natural additive in various food products, including oil-based products, dairy products, meat products and juices. According to the results, the application of natural bioactive compounds in the form of nanoemulsions in the formulation of these food products has led to the improvement of antioxidant and antimicrobial activity, bioavailability and sensory and nutritional properties of fortified foods.

In food industries, nanotechnology can potentially provide solutions to food packaging with short shelf life. Nowadays, there has been an increasing interest in nanocomposites for many advantages in food packaging. Polymers have a wide range of applications in food packaging, and many studies have been conducted on the simultaneous use of nanoparticles and polymers in food packaging, which can be attributed to the synergistic effect of these nanoparticles. One of the most important goals is to increase the safety and quality of food during storage, transportation and protection against adverse factors such as chemical, moisture, light and external forces. The aim of this study was to investigate the effect of film prepared from PET containing nanoparticles of ZnO, TiO2 and TiO2 + ZnO nanoparticles in quantities 0.25, 2 and 2.25%. Weight is based on the physicochemical properties of mayonnaise.

The PET-based nanocomposites containing 2% by weight of TiO2 nanoparticles and 0.25% by weight of ZnO nanoparticles were prepared by melt mixing using an extruder. Mixtures of PET nanoparticles were dried in the oven at 170 ° C before loading in the extruder and fed simultaneously from the feeder to the extruder. The material was melted and thoroughly mixed as it passed through the extruder. The melt from the extruder was cooled by passing through a pool of cold water and entered the granule mill to make granules. Pure PET samples were molded as control and PET-based preforms containing nanoparticles. At the end of the molding stage, chillers were used to cool the preforms. PET-based bottles containing nanoparticles were produced by blowing preforms at appropriate temperatures and pressures for 120 to 140 seconds. The morphology and particle size of the bottle layers were investigated using FE-SEM. Then physicochemical properties including colorimetry, pH and acidity of mayonnaise, oxidative and peroxide stability, acidity of the extracted oil and migration of Zn +2 and Ti +2 ions from mayonnaise during 90 days at room temperature (22 ± 2 ° C) Celsius) was examined.

Based on FE-SEM images, the films of polymer bottles containing ZnO and TiO2 nanoparticles showed a smoother surface than the films of polymer bottles of ZnO + TiO2 nanoparticles. Moreover, the results of physicochemical properties showed that the reduction of brightness index as well as pH, acidity number, peroxide number and oxidative stability of mayonnaise sample during 90 days of storage in a bottle containing nanoparticles had a significant decrease compared to the control sample. According to the results of the present study, mayonnaise shelf life indices can be increased.

Due to the importance of food emulsions such as mayonnaise, it is necessary to pay attention to the quality characteristics and shelf life of this popular condiment. The use of these nanocomposites could be a promising approach to creating new active packaging in the food industry.

Free radicals and hydroperoxides originate from oxidation reactions could reduce food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Demand for natural and safe antioxidants such as bioactive peptides has increased dramatically due to concerns about the safety and long-term health implications of synthetic antioxidants such as BHT and BHA. Bioactive peptides are defined as hydrolyzed proteins that, after entering the body, show potential ability to stimulate desirable and health promoting activities.

The aim of this study was to optimize the hydrolysis conditions of edible mushroom (Agaricus bisporus) powder protein with alcalase enzyme in order to produce hydrolyzed protein with potential antioxidant properties. To conduct this research, first, edible mushrooms were turned into powder after purchase from the market and conducting related processes. Then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity using response surface methodology, the independent variables selected as time, temperature and ratio of enzyme to substrate and dependent variables was selected as the antioxidant capacity of the hydrolyzed sample (using DPPH free radical scavenging methods, iron ion reduction power and total antioxidant capacity). The temperatures used were in the range of 40-55 °C, the hydrolysis time between 30 to 210 minutes and the enzyme to substrate ratio 1 to 3%, which was optimized by the surface response methodology. In this research, Design Expert statistical software was used to apply the response level of statistical design. The statistical design was prepared with a central composite design with 20 experimental treatments that included a central point with six replications.

The obtained results showed that all the studied parameters (enzyme concentration, temperature and time of hydrolysis) had a significant effect on the antioxidant activity of the hydrolyzed product. The results showed that for the production of hydrolyzed protein of edible mushroom with high antioxidant activity (DPPH free radical scavenging methods, reducing power of Fe3+ and total antioxidant capacity) by the alcalase enzyme, the optimal conditions include temperature of 47.5 ° C, the hydrolysis time of 197 minutes and the enzyme-to-substrate ratio 2.1%, which with desirability of 100% was equal to DPPH free radical scavenging of 10.661%, reducing power of Fe3+ equal to 2.45 (absorption at 700 nm) and the total antioxidant capacity of 1.224 (absorption at 695 nm).

The results showed that by hydrolysis of protein of edible mushroom under optimal conditions a product with suitable antioxidant capacity can be obtained, which can be used as natural and functional additives in food formulations.

Solid fats play an essential role in improving the hardness, viscosity, spreadability, plasticity, and taste of food products and, so they are one of the most important and critical compounds in the food industry. However, most solid fats contain saturated and trans fatty acids that can have adverse effects on human health. Oleogels are structured fats in which oils are trapped in three-dimensional structures. The production of such structures can reduce the content of solid fats in food products. Therefore, oleogels have been studied as novel structures for the partial replacement of solid fats and shortening. Hence, the aim of this study was to produce low fat muffins using oleogels using carnoba wax and grape seed oil as an oil substitute in muffin formulations.

The oil in the muffins formulation was replaced with various levels (0 and 100%) and compared with the control sample in terms of viscosity, moisture content, specific volume, color properties (L *, a and b), microbial properties and sensory properties were compared..

The rheological properties of different dough samples showed that all samples had shear-thinning behavior and the rheological behavior was well described by the power law model. With increasing the percentage of oleogel application, the apparent viscosity of all samples and their consistency index decreased. Moisture content of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. However, further increase of oleogels from 50 to 100% significantly (p<0.05) led to a decrease in specific volume. Changes in color indices (L*, a, and b) showed that using oleogel up to 50% level had no significant effect (p>0.05) on L* index but significantly (p<0.05) increased the a and b indices. Increasing the storage time significantly (p<0.05) decreased the L* index and increased the a and b indices. Also, increasing the storage time led to an increase in the mold and yeast count in the muffin samples and by increasing the level of oleogel application, the number of molds and yeasts increased. Evaluation of sensory properties of muffin samples showed that samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (p<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample and other treatments.

Therefore, in general, a sample containing 50% oleogel based on carnoba wax and grape seed oil instead of oil can be selected as the superior sample.

Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are omega-3 fatty acids that play a remarkable role in the prevention and treatment of diseases. Various reports have noted the preventive and therapeutic effects of omega 3 fatty acids on inflammatory diseases such as asthma, as well as cardiovascular diseases, oxidative stress-related diseases including Non-Alcoholic Fatty Liver Disease (NAFLD), together with rheumatoid arthritis, and mental and psychiatric disorders. Moreover, these fatty acids have revealed some preventive effects against cancer and fatty liver disease. Since polyunsaturated fatty acids are not capable to be synthesized in the human body, also humans diet is mostly provided by vegetable oils that contain a high level of omega-6 fatty acids, accordingly, they should be supplied by food sources. Globally, marine resources, especially fish oil, are widely used, as the main providers of these fatty acids. Additionally, the amount of polyunsaturated fatty acids, EPA, and DHA differ based on the species of the fish. Moreover, the main sources of fish oil are pelagic species, namely salmon, tuna, anchovies, herring, and caplin, which have fatty meat and are suitable to be used for the production of fish feed and fish oil. Alternatively, fish wastes can be used to supply fish oil.

The first and most important step for the purification of omega-3 fatty acids is the extraction of fish oil. In the following, the concentration of omega-3 fatty acids can be done in the extracted fish oil. So far, various methods such as alkaline digestion, Bligh and Dyer method, extraction with isopropyl solvent of alcohol, and... have been reported. But, in this review article, different methods of fish oil extraction including Wet pressing (WP), Cold extraction, enzymatic extraction, and Supercritical fluid extraction (SFE), also miscellaneous technologies of omega 3 concentration including Urea complexation (UC), Supercritical Fluid Chromatography (SFC), molecular distillation (MD), and Enzymatic extraction has been investigated.

Due to the growing consumption of omega-3 fatty acids as one of the most important dietary and pharmaceutical supplements, more research and production are needed in this area. Among the methods mentioned above, the wet pressing (WP) method is used as an industrial method for fish oil production. Also, molecular distillation (MD) is a more common and industrial method for the production of omega-3 fatty acids in the world. The concentrated omega-3 fatty acids are mainly in two forms, namely, ethyl esters (mostly in molecular distillation, SFE, and SFC methods) and Triacylglycerols (TAG), the latter have more bioavailability

cactus pear (Opuntia stricta) is known as a source of polysaccharide compounds (mucilage) that can trap water by the three-dimensional network. Hydrogels are three-dimensional polymer networks with cross-links that can absorb large amounts of water. In recent years, the use of these compounds as a thickening or gelling agent has increased. In these systems, whey protein hydrogel due to its high nutritional value, good functional properties, and biocompatibility has attracted the attention of the food industry. In this study, the production of new hydrogels (hybrid hydrogels) in combination with a polysaccharide component for improving the functional properties of whey protein was investigated. The purpose of this study was to evaluate the behavior of Whey Protein Isolated-Opuntia hybrid hydrogels in terms of rheological behavior and textural properties as a subordinate of protein and polysaccharide concentrations.

Opuntia fruit powder was prepared from the fruit pulp by a hot air dryer. To prepare the main/final mixture of the hydrogel, two hydrogel bases including Opuntia pulp hydrogel (Op) (20% w/w) and whey protein isolate hydrogel (W) (15% w/w) were mixed in different ratios (W/Op: 80-20, 70-30, 60-40, 50-50) by an electric mixer at low speed for 1 minute. Finally, textural properties including (viscosity, consistency, hardness, adhesiveness), water holding capacity, swelling ratio, and rheological properties were tested. Data were analyzed using SAS software and the mean values were compared using Duncan's multiple range test at the 5% level.

Increasing ratio of Opuntia hydrogel to Whey protein hydrogel caused a significant increase in Viscosity, Consistency, Hardness, and Adhesiveness of hybrid hydrogels (W-Op H) compared to protein control (Whey protein) (p≤0.05). Also, Water Holding Capacity and Swelling ratio increased with increasing the ratio of Opuntia hydrogel in the samples (p≤0.05). Opuntia and Whey Protein Isolate hydrogel had the highest (694.71± 42.89 %) and lowest (340.22 ± 7.19 %) swelling ratios among the other samples, respectively. On the other hand, the addition of Opuntia hydrogel to Whey Protein Isolate hydrogel enhanced the viscoelastic behavior of the mixture, so that with increasing Opuntia hydrogel ratio, the storage and loss modulus was increased. The loss factor of hydrogel samples was between 0.24-0.36, which can be obtained as semi-gel material and the elastic behavior was more dominant than the viscose behavior.

hybrid hydrogel (W/Op: 60-40) due to its highest viscosity, maximum water holding capacity, and swelling ratio, as well as the presence of appropriate rheological behavior, was suggested as the best sample for thickening agent and texture improvement in food products such as ice cream, sauces, meat products, dairy products, Tofu, Noodles, etc.

Edible oils and fats are an important part of human diet. Oxidation has an adverse effect on the storage of oils in two ways, including reduced shelf life and reduced nutritional value, which is due to the production of undesirable compounds and procarcinogen properties during high heating. There are several ways to prevent the oxidation of oils, one of them is the addition of synthetic antioxidants. Due to the fact that synthetic antioxidants have adverse effects, such as mutagenicity and procarcinogen, on the human body, research on natural antioxidant sources seems to be essential in order to replace synthetic compounds. At present, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The most important positive feature of natural antioxidants compared to synthetic antioxidants is their safety and high acceptance by consumers.

In this study, ethanolic extract of red bell pepper was extracted by ultrasound. Then the free radical scavenging power of the extracts at concentrations of 100, 200, 400, 800, 1600 ppm was measured by DPPH test. A completely randomized statistical design was used to evaluate the results. Data were analyzed using SAS statistical software and the means were compared using Duncan test at the probability level. Microsoft Excel 2016 software was used to draw the charts.

The results showed that as the concentration of the extract increased from 100 to 1600 ppm, the antioxidant property of the extract also increased. In addition, as the concentration of the extract in soybean oil increased, the free radical scavenging activity of the oil increased significantly. Moreover, there was a statistically significant difference between the concentrations of 100, 200, 400, 800, 1600 with the control sample at 0.01 level. The highest free radical scavenging power was observed at 1600 ppm and the lowest was observed in the control sample; so that at a concentration of 1600 ppm, the antioxidant properties increased.

The results of oil oxidative stability containing different concentrations showed that the sample containing 1600 ppm of red bell pepper extract had a greater effect on reducing the TBA index. Furthermore, it has a greater effect on increasing the oxidative stability index than other concentrations and also compared to the synthetic antioxidant BHT at a concentration of 200 ppm. Due to the presence of phenolic compounds and antioxidant activity in higher concentrations of bell pepper extract and a positive effect on maintaining oil quality, a decrease in oxidation during storage is evident in comparison of the control sample containing no antioxidants and the sample containing synthetic antioxidants. Therefore, The higher antioxidant capacity of 1600 ppm compared to other concentrations during the thermal process can be attributed to the residual amounts of most phenolic compounds in it at 65 ° C and also the high amount of these compounds in the extract.