فصلنامه علوم تغذیه و صنایع غذایی ایران
سال هجدهم شماره 1 (پیاپی 70، بهار 1402)

Backgrounds and Objectives:

Multiple sclerosis is a common cause of neurological disabilities worldwide. Diet is a potential risk factor for the pathogenesis of multiple sclerosis  and dietary intervention can be used as a prevention method for multiple sclerosis. The purpose of this study was the investigation of relationships between the type of meat consumed by the patients and multiple sclerosis.

In this systematic review and meta-analysis, Persian and English databases were searched, including PubMed, MEDLINE, Web of Science, Scopus, Google Scholar, Springer, Cochrane library, Magiran and Gray Literature (Bibliograph, Congress abstracts), for the publications of 1998–2020, using keywords of meat, fish meat, red meat, multiple sclerosis, processed and non-processed meat. Out of 186 selected articles, 30 full-text articles were entered into the quality assessment process and results of 10 articles were analyzed in this study.

The sample size of ten selected studies was 11024. Statistically significant decreasing effects were identified for white meat on multiple sclerosis disease with the odds ratio of 0.81 [95% confidence interval (0.74, 0.88)] and significant correlations were detected between non-processed meat and multiple sclerosis with the odds ratio of 0.85 [95% confidence interval (0.75, 0.95)]. Calculated odds ratio between the processed meat and multiple sclerosis was 1.21 [95% confidence interval (0.93, 1.49)]. 

Processed red meat consumption increases risks of multiple sclerosis. Diets of non-processed red meats as well as white meats include protective effects on this disease.

High blood pressure affects nearly 30% of adults. Inactivity and low intake of antioxidants are associated with increased risks of high blood pressure and cardiovascular diseases. High intensity interval exercise increases blood pressure and oxidative stress. The purpose of this study was to investigate effects of L-citrulline consumption on oxidative stress and antioxidant indices after high intensity intervals of hypertensive patients.

Subjects of this study included 12 hypertensive men (age 46.54 y ±5.05) who after six d of L-citrulline (6 g) or placebo (6.2 g) intake carried out high intensity interval exercise in crossover manners. High intensity interval exercise sessions consisted eight intervals of 1-min exercise with 80, 85, 90, 95, 100, 105, 110 and 115% of reserve heart rate and active recoveries of 1 min with 35, 40, 45 and 50, respectively. Moreover, 55, 60, 65, 70% of the reserve heart rates were on the bicycle ergometer. Blood samples were collected immediately after exercises and within 90 min of recovery.

High intensity interval exercises included significant effects on glutathine peroxidase (p = 0.001), superoxide dismutase (p = 0.001), total antioxidant capacity (p = 0.002) and malondialdehyde (p = 0.001) plasma levels. However, these changes were not significant after placebo and supplement consumptions.

Exercise regardless of L-citrulline and placebo intakes decreases oxidative stress and increases antioxidant in hypertensive patients.

Based on available evidence, dietary diversity may change with aging. Decreases in dietary diversity score of the elderly people may be affected by various factors, including their demographic and socioeconomic status. The aim of this study was to assess and compare demographic and socioeconomic statuses associated with dietary diversity score (DDS) of the elderly people living in Tehran City, in 2017 and 2021.

In this longitudinal study, 368 elderly people [204 (55.4%) women and 164 (44.6%) men] over 60 years of age were assessed at two-time points of 2017 and 2021. Demographic and socioeconomic information were assessed using a questionnaire and dietary intake was assessed using 24-h food recall questionnaires for two non-consecutive days. Dietary diversity score was calculated based on Kant method. Statistical analysis was carried out using R software and mixed effect model.

The mean ±SD (standard deviation) of age of the elderly people was 67.06 y ±5.52 and 70.89 y ±6.48 in 2017 and 2021, respectively. Moreover, mean ±SD of the elderlies’ dietary diversity score in 2017 (5.07 ±1.20) was higher than that of 2021 (4.94 ±1.09) (p < 0.05). After adjusting the effects of all demographic and socioeconomic variables in the model, higher education compared to under-diploma education had direct relationships with dietary diversity scores  (β = 0.794; p < 0.001). Due to the longitudinal design of the study, differences in the effects of the higher education on dietary diversity scores between 2017 and 2021 was -0.151, meaning that these effects decreased by 0.151 in 2021, compared to the baseline year; however, non-significantly (β = -0.151; p = 0.416). Elderly people living in households with size of three or more (β = 0.614; p < 0.01) had higher dietary diversity score compared to those who lived alone (β = 0.652; p < 0.05). Differences in the effects of households size of three or greater on DDS between 2017 and 2021 was non-significance (β = -0.091; p = 0.712). Having middle (β = 0.971; p < 0.001) and high (β = 0.417; p < 0.01) incomes was directly linked to higher DDS compared to low incomes. Differences in the effects of income levels on dietary diversity scores between the two period of the study was not significance (p > 0.05).

findings indicated that having university education, higher income and living in households with the size of 3 or more were the most important demographic and socioeconomic characteristics associated with higher DDS in elderly people living in Tehran City. Studies with longer periods of time can reveal more definitive results regarding the effects of socioeconomic statuses on diet quality of elderly people.

Considering important roles of advertisement in food choices, especially for children and adolescents, valid tools are needed to assess changes in the content of advertisements. The purpose of the present study was to prepare standard protocols for assessing the content of food advertisements of televisions, radios, billboards and school surroundings in Iran.

Standardization was carried out by adjusting and localizing International Network for Food and Obesity/non-communicable Diseases Research, Monitoring and Action Support (INFORMAS) protocol in five stages. After translating protocols of each section and using opinions and suggestions of experts about the protocols, variables of each protocol were reviewed, revised and sometimes changed. Then, face and content validities of all four protocols were assessed using experts' opinions. Data from two studies (content analysis of media food advertisements and surrounding environment of Shiraz schools in 2020 and 2021, respectively) were coded using modified protocols. Then, reliability of the protocols was checked by assessing the coefficient of agreements between the researchers.

The final items for assessing the content of food advertisements in three mass media and school surroundings were achieved in the form of four separate protocols. Reliabilities for all four protocols were acceptable (for the media and school surroundings more than 90 and 89%, respectively).

In the current study, several standard protocols for assessing the content of food advertisements in mass media and school surroundings have been presented for the first time. The protocols can be provided to produce reliable, uniform and usable information at the national and international levels.

Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and soybean meals, which could be used by people with celiac disease and sensitivity to soy protein.

In this study, mixtures of breadcrumbs and soybean meals respectively decreased by 50 and 100% and similar quantities of teff flour were substituted for these mixtures in low-meat hamburgers. Then, physicochemical, sensory  and cooking characteristics of treatments containing teff flour were compared with those of control sample.

The control sample included the highest cooking yield (92.45%) and the lowest moisture retention (68.87%) and TF100% treatment (31.10%) included the lowest oil absorption within all samples (p < 0.05). Samples containing teff flour received a higher score in the characteristics of smell and color. In sensory evaluation no significant differences were observed between the samples in terms of texture, taste and overall acceptance (p > 0.05).

Results of this study showed that replacing breadcrumbs and soybean meals with teff flour in low-meat hamburgers could be appropriate in terms of decreasing fat absorption and improving moisture retention and sensory and

Omega-3 fatty acids are very important in the human diet for the prevention of diseases.

In the present study, the effect of whey protein concentrate (5, 6.67, 10, 13.33, 15%) and guar gum (0.1, 0.25, 0.55, 0.85, 1%) were evaluated on the qualitative properties of fish oil emulsion and electrospun fibers.

Increasing concentration of whey protein and guar up to the intermediate range of the studied concentrations increased the microencapsulation and loading efficiency of nanofibers. The concentration of whey protein and guar had a significant effect on the fatty acids profile of oil in fiber. A reduction in particle size of emulsions was observed with the slight increasing guar gum concentration. The concentration of whey protein and guar had a significant effect on emulsion viscosity changes. Evaluation of fatty acids in fibers and oil indicated the better preservation of unsaturated and polyunsaturated fatty acids, as well as the thermal stability of fibers compared to the control. According to the results of the FTIR, successive microencapsulation of omega-3 fatty acids without the interaction between protein-polysaccharide biopolymers and omega-3 fatty acids was observed. Morphological examination confirmed the formation of relatively uniform filamentary fibers.

The best condition for the preparation of electrospun fibers with the achievement of the maximum microencapsulation and loading efficiency, and also the highest total polyunsaturated fatty acids content was using 10.62% whey protein concentrate and 0.45% guar gum. Microencapsulation of omega-3 fatty acids in whey protein concentrate and guar gum fibers is able to enhancement he stability of fatty acids against heat. Therefore, protein-polysaccharide fibrils can be used as carriers of omega-3 fatty acids in the enrichment of food products.

Dithiocarbamates are groups of fungicides used to control pests of agricultural products. Analysis of these pesticides with liquid and gas chromatography instruments is associated with various problems due to the presence of metal groups in the structure of these compounds. Therefore, one of the ways for analysis the pesticides is to check the level of decomposition metabolites of ethylene thiourea and propylene thiourea. The purpose of this study was to establish and validate a method for the analysis of ethylene thiourea and propylene thiourea in grains using liquid chromatography tandem mass spectrometry.

 Preparation was based on the optimized QuPP-OP method with methanolic extraction in presence of ethylenediaminetetraacetic acid solution without purification steps. To overcome the matrix effect, calibration curve was drawn using analysis of spike samples.

Results showed that the method was linear in the range of 10–400 ng/g and assessment results were accurate and precise. The average recovery proportions and CV% for repeatability were 96.42, 12.1, 97.40 and 13.86% for propylene thiourea and ethylenethiourea, respectively. The LOD and LOQ of the method for the two compounds were 3.3, and 10 ng/g, respectively.

Results showed that the presented assessment method included necessary validity of the analysis of ethylene thiourea and propylene thiourea in cereals.

  Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets during 12 days of storage in refrigerator (4° C). 

To achieve the optimal nanoemulsion by ultrasonic method and solve Ostwald ripening phenomenon in nanoemulsions, lecithin was used in concentrations of 0, 0.5 and 1% (w/w) and Tween 80 in concentrations of 5 and 10% (w/w).

Analyses of particle size, zeta potential and polidispersity indices showed that the prepared nanoemulsions with 10% of Tween and 1% of lecithin included high stability scores and were assessed as the optimal nanoemulsion to extend the shelf life of trout fillets. The coatings containing essential oil nanoemulsion and pure essential oil significantly (p < 0.05) decreased total aerobic mesophilic count, psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria compared to the control. Furthermore, spoilage changes were observed earlier in control and aloe vera coatings compared to other treatments. While the coating containing the essential oil nanoemulsion could significantly (p < 0.05) increase the trout fillet shelf-life by controlling microbial and chemical changes compared to other treatments. Furthermore, sensory evaluation showed that the overall acceptability for the nanoemulsion coating was satisfactory during the storage period under cold conditions.

Results of this study verified that ginger essential oil was appropriately encapsulated in the nanoemulsion and increased antimicrobial and antioxidant characteristics could extend the shelf life of fish fillets.

Backgrounds and Objectives:

 Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageenan on textural, physicochemical and sensory characteristics of chicken nuggets.

In the present study, factorial design in a completely randomized design with three levels of methylcellulose (0, 0.1 and 0.5%) and six levels of carrageenan (0, 0.25, 0.5, 1, 1.25 and 1.5%) with three replicates were carried out. In this study, physicochemical characteristics, exudate water assessment, microbiological characteristics, covering levels of the coating, textural characteristics, colorimetry, sensory evaluation and analysis of textural characteristics of the chicken nuggets were carried out.

Results of the study showed that addition of appropriate levels of carrageenan and methylcellulose increased the moisture and decreased quantities of fat in chicken nuggets. Treatment 18 (0.5% of methylcellulose and 1.5% of carrageenan), which included the highest moisture and the lowest fat content, was assessed as the highest score treatment. Reasonable correlations were detected between the sensory evaluation and texture analysis data.

Results showed that using appropriate levels of carrageenan and methylcellulose could produce more desirable chicken nuggets in terms of textural characteristics and juiciness.

Different types of antibiotics are used indiscriminately in animal husbandry for the growth and treatment of livestock, which cause accumulation of antibiotic residues in livestock products such as milk. Long-term consumption of milk contaminated with antibiotic residues above the permissible limits is harmful to human health, causing antibiotic resistance problems. Therefore, monitoring of antibiotic residues in milk and dairy products is particularly important.

In this study, temperature-controlled ionic liquid-assisted dispersive liquid-liquid microextraction  method was developed for the extraction of amoxicillin, cloxacillin and erythromycin residues from cow milk and their assessment were carried out using high-performance liquid chromatography equipped with a diode array detector. Furthermore, effects of various parameters on the extraction efficiency such as volume of precipitating agent and vortexing time, type and quantity of extracting solvent, effects of salt addition and temperature of aqueous solution were optimized.

Analysis of milk samples showed presence of amoxicillin in eight milk samples, all of which included values greater the permissible limits. No other antibiotics were detected in the milk samples. The suggested method included high efficiencies in extracting the target antibiotic residues from milk samples. Therefore, repeatability of the method based on relative standard deviation proportion included 3–4.5. Under optimal conditions, extraction recoveries were in range of 78–87% and the limits of detection and quantification less than 1.1 and 3.7 ng/ml were reported, respectively.

The developed method is appropriate for the determination of selected analytics in cow milk and its detection limit is lower than the maximum residue limits for the residues of these antibiotics.