مجله علوم غذایی و تغذیه
سال بیستم شماره 3 (تابستان 1402)

Today, the use of pesticides has become an essential part of agricultural activities. Due to their relatively short lifespan, strong effect, and extensive variety of biological activities, carbamates are one of those that are frequently utilized as insecticides. The need to monitor the presence of pesticides in food products is a major concern because of their major risk on consumers' health.

In the current research, Aldicarb, Carbaryl, and Primicarb insecticides were extracted from apple samples using a combination of QuEChERS technique with dispersive liquid-liquid microextraction, and their determination was carried out using HPLC-DAD. For this purpose, the effect of the effective factors in the two stages of the proposed extraction process was investigated and optimized. Also, merit figures including linear range, limits of detection and quantification, repeatability, enrichment factor, and extraction recovery were calculated in order to validate the developed method.

Concerned with the broad linear range (10.7-2000 ng/g) and the repeatability based on RSD% of 2.6 to 4.8, the proposed method proved highly capable of extracting the desired pesticide residues from apple samples. Under optimal conditions, the suggested approach had an extraction efficiency of 67–75%, an enrichment factor of greater than 335, and limits of detection and quantification of less than 4.2 and 14 ng/ml, respectively, which were less than the MRLs set for these pesticides in fruits and vegetables. The mentioned method was successfully performed on real apple samples and the results revealed that the samples did not contain any of the expected carbamates.

In general, the developed method has the necessary ability to detect carbamate insecticides in apple samples. This method offers several advantages of being simple and reliable, employing green solvents, and short analysis time.

One of the indicators for determining the health of a society is the quantity and quality of consumed food by the people, that is defined in terms of the optimum food basket. In order to analyse the food system of a region, the food production should be compared with the optimum food basket. Therefore a unit that can be used both in measuring food needs and food production is necessary, therefore the food basket was converted to its plant equivalent. The food basket that is equated in this research is the food basket approved by the Ministry of Health. Each of the components of the food basket is converted into its plant equivalent using mathematical calculations. The food basket, which is categorized into four groups including 1) energy suppliers 2) poultry 3) livestock and 4) fruits, vegetables and legumes has been equated and the plant equivalent of the optimum food basket for Iranian people was measured: 370 grams of vegetables, 280 grams of fruits, 26 grams of  legumes, 135 grams of rice hull, 58 grams of rapeseed grain, 60 grams of soybean grain, 5 grams of sunflower grain,  30 grams of rapeseed meal, 815 grams of wheat grain, 94 grams of wheat straw, 77 grams of wheat bran, 147 grams of barley grain, 62 grams of barley straw, 147 grams of sugar beet root, 233 grams of sugar cane shoot, 30 grams of sugar beet pulp, 4.3 grams of sugar beet molasses, 243 grams of fodder corn, 806 grams of alfalfa and other forage crops, 258 grams of corn grain, 51 grams of soybean meal, 37 grams of ready concentrate and 36 grams of other materials. This is the first report about the plant equivalent of the optimum food basket in Iran. The results can be used in food and nutrition macro policies (production, exports, imports, subsidies and pricing).

Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer.

In this research the effect of four enzymes, alcalase, trypsin, pepsin, and pancreatin, without pretreatment and with microwave and ultrasound pretreatment under optimal hydrolysis conditions on the antioxidant capacity of edible mushroom hydrolyzed protein was compared. The hydrolysis process to reach the maximum antioxidant activity with a ratio of enzyme to substrate of 1% and at the optimum temperature of each enzyme with and without microwave and ultrasound pretreatment and ultrasound pretreatment with 160W power, then hydrolysis with enzyme was done in 60 minutes and for samples without pretreatment, hydrolysis time was 120 minutes for each enzyme.

The results showed that the highest amount of total antioxidant capacity was 1.64 with hydrolysis by pepsin enzyme, the highest reducing power of iron ion was 2.80 with hydrolysis by alcalase enzyme. The highest iron ion chelation power of 65.08% was achieved with hydrolysis by trypsin enzyme and the highest DPPH free radical inhibition activity of 80.57% with hydrolysis by pepsin enzyme, all in the samples pre-treated with 160W ultrasound in the hydrolysis time of 60 minutes.

The results showed that in order to create the desired antioxidant properties in the hydrolyzed protein obtained from edible mushrooms, a special combination of hydrolyzing enzyme and pretreatment should be used, and ultrasound pretreatment is more effective than microwave in this field. formulations.

Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food waste, thus, refusal these orders are accompanied by financial or social penalties.

  The last 5 years literature review on the management of these kind of wastes have been reviewed.

There are over 1,900 known species of edible insects. Cockroaches, caterpillars, bees, flies, and ants are the most popular. In this article, the use of these edible insects, which are used in some countries for human consumption, extraction of various sources such as protein or animal feed, has been mentioned and discussed as a solution for the use of these nonseparated food wastes containing plastics, which consequently, could be the aim of creating a green economic cycle for returning to nature and make economic exploitation.

Totally, the use of insects as a part of natural life cycles and as food and feed, especially in some developed and developing countries, has become one of the cost-effective and economic solutions to adjust the problem of non-separated food waste.

Considering the country's economic and currency conditions, this can be an alternative solution, and these insects can be used as a source of protein for food and feed, or be used for biodiesels or agricultural purposes.

The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the health of the heart and digestive system, controls weight and  prevents cancer. Chia seed is a rich source of antioxidants such as flavonols, tocopherols, phytosterols and carotenoids. In the  present study, the formulation of jalopino red pepper sauce based on flaxseed and chia flour was optimized.

   residues of chia and flaxseeds after cold press  at  0.25 to 1%  were added  to sauce and  physicochemical  properties and calorie of  treatments were measured. Optimization  of the Formulation was carried out using Design Expert software, response surface method (RSM) and central composite design (CCD) and the results of measuring pH, moisture, viscosity and calorie  were analyzed to optimize the formulation . the optimal sample was produced in three replicates and its validity was estimated.

By increasing the amount of flaxseed and chia flour in sauce, pH, viscosity and moisture content increased  and  calorie decreased significantly. If 0.46% of chia flour,0.59% of flax seed and 0% of xanthan are used, it is possible to achieve a pH of 4.07, moisture content of 26.34%, and calorie of 320.06 kJ/g and  viscosity of 1364.50 cp, which had a desirability factor equal to 0.79.

 By adding chia seeds and flaxseed flour  to jalopino red pepper sauce,  a product with  good functional  characteristics and acceptable desirability factor can be produced.

Significant properties of concentrated yogurt as compared to regular yogurt has increased the demand for its production and consumption. In this study, high fat flavored yogurt produced traditionally and industrially were compared.

Stirred yogurt was prepared in a traditional way using a cloth bag and in the industrial way using condensed milk with dry milk and other additives. Finally, physicochemical properties (pH, acidity, hydration and percentage of dry matter), nutritional value and sensory test of the products were compared.

The results showed that changes in pH and acidity in traditional yogurt and industrial yogurt were insignificant (P≤0.05), and the amount of water released in traditional yogurt was significantly higher than the industrial yogurt (P≥0.05). Concerned with sensory evaluation, the industrial yogurt was evaluated higher than the traditional yogurt. Traditional yogurt scored better in terms of protein and calcium contents; In term of ash content, the industrial yogurt had a better position.

The results of the current research indicated that the production of concentrated yogurt in an industrial way in terms of physicochemical properties, sensory and microbial evaluation, is more suitable than the production of this product by the traditional method, while from the nutritional point of view, the traditional concentrated yogurt had high content of protein and calcium than that of industrial yogurt. This problem of industrial yogurt might be solved and corrected through the use of protein-based stabilizers in the formulation or by enriching the product with calcium.

Food contamination with aflatoxin is identified as a challenge for health and economics; therefore, global organizations have determined the minimum contamination of different foods. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy products and its removal has remained a challenge. This study aimed to evaluate the effect of anti-aflatoxin of Bifidobacterium bifidum and Saccharomyces cerevisiae in contaminated skim milk.

In order to carry out this project, skim milk was spiked with three concentrations of AFM1 and treated with two levels of bacteria and fungi concentration, alone or mixed, and incubated at 4 and 37 ˚C for different time points (30, 60, 120 min, and 24h). High-performance liquid chromatography (HPLC) was used to detect the AFM1 in milk.

The results showed that the incubation time is a key factor in the removal process of AFM1. Also, the removal of AFM1 was dependent on other factors such as the concentration of microorganisms, incubation temperature, toxin concentration and type of treatment (alone or combination). The ability of these strains to remove AFM1 after 24 hours was shown to be 20-90%. The removal of AFM1 by Saccharomyces cerevisiae (66.8%) as compared to Bifidobacterium bifidum (51.3%), and the combination of probiotics increased their ability to remove the toxins (90%).

The results of this study showed that probiotics alone or in combination with each other play an essential role in removing AFM1 from milk.

The aim of this study was to investigate the possibility of replacing sodium nitrite with Ganoderma Lucidium extract (GLE) in Martadella formulation.

In order to, concentration of sodium nitrite allowed in Martadella (ppm 120) was replaced by Ganoderma Lucidium extract at different concentration (25, 50, 75 and 100%) with 50 ppm carmine pigment (CP) and without carmine pigment. Therefore, 10 treatments were designed according to a completely randomized design and the amount of flavonoid, total phenol, IC50, color characteristics )b*, L*, a*), microbial (total microbial count, mold and yeast, coliforms, Clostridium perfringens , Staphylococcus aureus) were evaluated on the 1st, 25th and 50th days of storage at 4°C.

The results showed that with the increase in replacement percentage (GLE) the amount of flavonoid, total phenol increased and IC50 decresed. Also, with the increase of replacement percentage (GLE), a* and L* decreased and b* increased. The amount of mold and yeast and the total count in all the tested samples were within the acceptable range of the national standard of Iran (No. 2303) and coliforms, Clostridium perfringens, and Staphylococcus aureus were not observed in any of the tested samples.

The results of this research indicated that by using (GLE) along with (CP) it can be used instead of all or part of the sodium nitrite used in Martadella formulation might be replaced, without having an adverse effect on the quality and microbial properties of the product.