مجله علوم و صنایع غذایی ایران
سال بیستم شماره 2 (پیاپی 135، اردیبهشت 1402)

The prevalence of depression in our country is an average of 7% of people aged 15 and older. Almost all depressed patients cannot do their tasks easily due to lack of energy. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as an uplifting and reducing sadness. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as a happy and reducing sadness. Crocin, as a bioactive compound effective on depression, is sensitive to temperature, pH and oxygen, and its efficiency decreases. Surfactant ratio (50% to 200%), stirring speed (500 and 1000 rpm) and stirring time (1, 2 and 3 hours) were used as the variables of primary emulsion production. The optimal ratio of surfactant to the aqueous phase was 100% and the viscosity increased with increasing surfactant ratio in all microemulsions. High energy homogenization at high pressure was used to make the secondary emulsion and to compare and increase the stability of biopolymers including Soy protein concentrate, Arabic gum and Pectin at two levels of 5 and 10%. Then the nanoemulsion was added to the chocolate. All treatments were evaluated using Duncan's test at a significance level of 5%. The results showed that both surfactants were able to form nanoemulsions. Emulsions stabilized with pectin showed the highest viscosity and the lowest crocin release in simulated stomach and intestine conditions. Also, the physicochemical and sensory properties of chocolate containing nanoemulsion were compared with the control and it had a higher score than the control

Corn production rank is second among cereals after wheat crop, and usually, a large part of it is not used immediately after harvesting but is kept in storage for gradual use in other seasons or exported to other regions. The spread of different types of fungi and the production of fungal toxins, especially in areas with high humidity, in addition to quantitative and qualitative damage to stored products, cause an increase in waste and endanger the health of society. To replace the low-risk methods of increasing the storage life, in this research, the effect of ozone gas with two variables of ozone concentration; (25, 50, and 75 ppm) in the duration of ozonation (1, 3, 5, and 7 days) on the dominant corn grain (Single cross number 407) in Golestan region, was evaluated. The microbial characteristics were compared with the control sample in terms of controlling the spread of fungi and changes in the seed qualitative aspects. The results showed that increasing the ozone concentration up to 50 ppm and the ozonation time of 3 days had a significant effect on reducing the growth of fungi and the production of aflatoxin (P<0.05). Also, the results indicated that the use of 75 ppm concentration in 1, 3, 5, and 7 days had caused significant oxidative changes in the characteristics of fat (increased acidity indices) and starch (increased carboxyl index) of corn kernels compared to the control sample. Different conditions of ozonation up to the concentration of 50 ppm at varying times did not have a significant effect on the amount of corn seed protein (P<0.05).

The intensity and application time of ultrasound treatment before the osmotic dehydration process and the use of osmotic solutions of different concentrations can result in different dehydration intensities and sucrose gain in the orange slices and also can influence important qualitative parameters. In this research, the effect of ultrasound pretreatments (three levels of ultrasound intensity and at three different times) and the sucrose solution concentration (20, 30, and 40%) on the weight loss percentage, the solid gain percentage, the amount of removed moisture and the rehydration percentage of orange slices during osmotic dehydration process was investigated. By increasing the concentration of sucrose solution from 20 to 40%, the solid gain percentage of dehydrated orange slices increased from 7.94% to 16.29% (P<0.05); But with increase in the sonication power from zero to 150 W, the value of this parameter decreased. By increasing the sucrose solution concentration from 20 to 40%, due to the increase in the osmotic pressure of the solution, the amount of weight reduction and the moisture loss percentage of orange slices increased from 5.17% to 10.58% and from 13.11% to 27.14%, respectively. With increasing the ultrasound treatment time, the amount of removed moisture from the samples increased (P<0.05). With increasing ultrasound power, the rehydration of dried samples increased from 169.9% to 186.2%, but the ultrasound time had the opposite influence, and with increasing the ultrasound treatment time, the rehydration amount of samples decreased from 181.5% to 168.9%. In general, applying 5 min of ultrasound with a power of 150 W, due to the reduction of solid gain and increase in rehydration percentage, is recommended before the osmotic dehydration process of orange slices with a solution containing 40% sucrose.

In this research, flax seed mucilage was extracted. Composite film of sodium alginate and flax seed mucilage was prepared. Norbixin pigment and tungsten oxide (WO3) nanoparticles were used to modify the film structure. The color, crystallite, thermal and mechanical properties of the films were investigated. Also, the antibacterial properties of the prepared films against Escherichia coli and Staphylococcus aureus bacteria were investigated. The obtained results showed that the pure alginate/mucilage film does not have very high transparency, which is reduced by adding tungsten oxide nanoparticles and norbixin pigment. The effect of tungsten oxide nanoparticles in reducing film transparency has been greater than that of Norbixin. Examining the factor a (green-red) shows that this factor has increased with the increase of Norbixin and tungsten oxide nanoparticles. Examining factor b (blue-yellow) shows that with the increase of Norbixin and tungsten oxide nanoparticles, this factor has increased. By examining the XRD spectrum of the pure alginate/mucilage film, it was found that this film showed two broad peaks at 2θ of 10° and 20°, which indicates the relatively amorphous structure of this film. In the alginate/mucilage film modified with tungsten oxide nanoparticles, the peaks related to the crystalline nanoparticles in 2θ of approximately 25, 30, 35, 40, 50, 55 and 65 degrees are quite clear, which shows that these nanoparticles improve the crystalline structure of the film. By examining the TGA curves of the films, it was found that the addition of tungsten oxide nanoparticles and norbixin pigment increased the thermal stability of the film. Examining the antibacterial property of the films showed that the addition of tungsten oxide nanoparticles and norbixin pigment increased the antibacterial property of the film significantly (p<0.05).

Spirulina platensis found enormous applications in agriculture, food industry, pharmacy, cosmetics, medicine, mainly because of its high nutritional content and health-promoting properties. Therefore, the extraction of bioactive compounds from it remains a challenge. The objective of this work was to investigate comparison ultrasound and maceration techniques for the extraction of phenolic compounds from microalgae Spirulina platensis. Individual food-grade solvents (water (0% ethanol), ethanol (96% ethanol)) and their mixture (50% water +50% ethanol), were used for the extraction procedures. The optimal extraction condition for phenolic compounds was found at maceration when 96% ethanol was used as the solvent. Moreover, the highest yield of carotenoids and flavonoid extraction was found by sonication when 96% ethanol was used as the solvent. The use of ultrasound-assisted food-grade solvent extraction increased the extraction of the high-value added compounds and therefore resulted in higher antioxidant activities.

Antimicrobial edible coatings containing plant essential oils have various advantages and are currently being used to design biodegradable packaging. In this study, cinnamon essential oil was added at concentrations of 0, 0.3, 0.6 and 0.9% to the Shahri Balangu seed mucilage solution to produce a bioactive edible coating. Strawberry samples were coated with the edible coating and their physicochemical, microbial, and sensory changes were evaluated during a 10-day storage period at 4 °C. Compared to the control sample, the use of edible coating based on Shahri Balangu seed mucilage containing 0.9% of cinnamon essential oil, significantly inhibited the changes in pH, acidity, soluble solids (13.69% vs. 43.5% increase), microbial count (3.22 vs. 3.98 log CFU/g increase), hardness (6.74% vs. 33.05%), and sensory properties (color, odor, texture, and overall acceptance) of strawberry fruit during storage. Therefore, the edible coating based on Shahri Balangu seed mucilage containing cinnamon essential oil can be used as an active packaging to improve the quality and safety characteristics of various food products.

Recently, special attention has been paid to enterococci for use as probiotics in dairy products. All these desirable features are a stimulus for the producers of dairy products to use enterococci isolated from dairy products such as Liqvan cheese. Despite having all these features, enterococci are not recognized as GRAS and their presence in food products is a sign of fecal contamination. The purpose of this research is to investigate enterococci isolated from Liqvan and Koze cheese in terms of having pathogenic indicators in order to confirm that they are safe for consumers and finally to investigate the possibility of using them as starters or starter aids in dairy products. Especially cheeses. Based on this, 57 isolates of Enterococcus faecium from traditional Iranian cheeses were examined for the presence of pathogenic genes, and finally 23 isolates did not have any pathogenic genes. Then the technological properties of these isolates such as acidification, proteolytic, lipolytic, autolytic, heat and acid resistance and exopolysaccharide production were investigated. The results showed that among the 23 investigated strains, 19 isolates had antimicrobial activity against pathogenic bacteria, 16 strains were able to produce exopolysaccharide and 20 isolates had moderate acidification properties. The highest proteolytic and lipolytic activity was related to strains c18 and c16, respectively, and strain LR78 showed the highest acid and heat resistance.

Sunflower oil is one of the most important vegetable oils with high nutritional value, which is unfortunately sensitive to oxidation due to unsaturated fatty acids. In this study, sage leaf extract was obtained using ultrasound bath and ethanol solvent: water (70:30) at 35 ° C for 30 min at 35 KHz. The total phenolic content of extract was 31.12 mg GA/g. Antioxidant activity of 50, 100, 200 and 250 ppm of sage extract was measured by beta-carotene/linoleic acid bleaching assay and oxidative stability index. The results showed that increasing in the concentration of extract increased the antioxidant activity and oxidative stability index. Sage extract (250 ppm) was used for encapsualtion in the wall of qadomehshahri seed gum/whey protein isolate at 1: 0, 1: 1 and 0: 1 ratio. The particle size of the nanocapsule varied between 217.4 and 0.270 nm, and the nanocapsule prepared withqodomehshahrihad the largest size and the nanocapsule prepared with composition of gum and protein isolate had the smallest size. In order to intensify the oxidation process, sunflower oil without antioxidants, oils containing free extracts and TBHQ was placed in an oven at 60 ° C for 24 days. Peroxide, para-anisidine and Totox value of the samples were measured. The results showed that oil oxidation in samples containing encapsulated extract was less than the control, and oil containing free extract and TBHQ. At the end of storage time, the peroxide and paraanisidine value in oil samples containing encapsulated extract was less than oil containing synthetic TBHQ antioxidant and free extract. Also, among the walls used for encapsulating of sage extract, a composite wall made of qodomehshahri seed gum and whey protein isolate is the best coating for encapsulation the extract to increase the shelf life of sunflower oil.

Today, consumers are more inclined to use healthy and natural additives. Phenolic compounds obtained from natural products are a good option to minimize lipid oxidation. Walnut is one of the most important nuts that is widely cultivated all over the world. Due to the fact that the green skin of the walnut contains about 64% of the wet weight of the walnut fruit, an amount equal to 240 thousand tons of green skin of the walnut is produced from this fruit every year. The walnuts used in this study were purchased in 1400 from the gardens of Saman city located in Chaharmahal and Bakhtiari province. After powdering the dried green peel, extracting with methanol solvent was done by Soxhlet method. In order to identify chemical compounds and functional groups, GC-MS and FTIR tests were performed. Also, the amount of phenol and flavonoids in the extract of walnut skin was measured. Finally, the antioxidant activity of green walnut skin extract was investigated by measuring the reduction of radical capacity with the help of 2-2-diphenyl-1-picrylhydrazyl (DPPH). A total of 89 compounds were identified, representing 99.9% of the total compounds in the extract. The most important identified compounds that had the highest area under the curve included polyphenols, organic compounds and phytosterols. FTIR results indicate the presence of hydroxyl, alkane and aromatic functional groups of lignin. In the present study, the amount of phenolic compounds in walnut peel extract was 96.07±0.22 (mg of gallic acid per gram of dry weight of the sample). Also, the flavonoid compounds of green walnut skin extract were 349 μg/g of quercetin. EC50 values obtained in this study were equal to 0.15. The results showed that the methanolic extract of green walnut skin can be introduced as a substitute for synthetic antioxidants.

In this research, quinoa starch samples were evaluated in 9 treatments with different proportions of adipic acid and acetic anhydride mixture (ratio 1 to 30), along with a control sample in terms of physicochemical and functional characteristics and determining the optimal conditions for chemical modification. The mentioned treatments were designed by 3 independent variables affecting chemical modification, including chemical modifier concentration (2%, 4% and 6%), suspension pH (8, 8.5 and 9) and reaction time (60, 90, 120 minutes) by Taguchi method. became The swelling power and water absorption capacity of sample T2 (modifier concentration 2%, suspension pH 9 and reaction time 120 minutes) significantly increased compared to the control sample, which is a sign of the formation of crosslinks along with the formation of stable three-dimensional gel networks. Spectroscopy results showed that except for T2 sample, the rest of the samples had a slight tendency to retrogradation, which was a sign of the high stability of the said sample during the retention period to syneresis (p<0.05). Acetylation significantly improved the solubility characteristics compared to the control sample due to the better dispersion of starch in the aqueous medium. With the increase in the modifier concentration, the stability of the samples against the freeze-thaw cycle decreased significantly (p<0.05). The investigated parameters in measuring the thermal characteristics of modified quinoa starch were evaluated with a significant difference more than the control sample. The apparent viscosity of the T2 sample at the shear speed of 20, 50 and 100 rpm increased significantly compared to the control sample, but the other samples showed a lower viscosity. Also, using Taguchi analysis, the optimal treatment of modified quinoa starch with 2% modifier concentration, suspension pH 9 and reaction time 120 minutes was determined.

Considering the tendency to use biodegradable packaging films and increase their antimicrobial ability in recent years, this study aims to investigate different concentrations of thyme essential oil to improve edible film with physicochemical, mechanical, antioxidant and Antimicrobial was done. The effect of different concentrations of thyme essential oil for the production of edible films on the physicochemical, mechanical, antioxidant and antimicrobial properties was investigated with a completely randomized design in three replications and Duncan's multi-range test using Minitab18  software at a probability level of 0.05 were investigated. The highest tensile strength and elongation at break point was 2.5% in the treatment. In the treatment of films, the lowest solubility was observed at a concentration of 3.75% and permeability at a concentration of 2.5% of essential oil. In all treatments, the turbidity was significant, and in the concentration of 3.75% essential oil, the turbidity was the highest, and in the same concentration, the highest thickness was 0.13 mm, which was not significant in all treatments (p<0.05). p). In all edible film treatments, the antioxidant property using DPPH radicals was significant (p<0.05). The results of evaluating the antimicrobial activity of the film use of diffusion disks method showed that the largest diameter of the inhibition halo in the concentration of 3.75% was related to Staphylococcus aureus with an average halo diameter of 15.33 mm. Average halo diameter was reported for Pseudomonas aeruginosa and Escherichia coli, 8.6 mm and 9.52 mm, respectively. The general results showed that the addition of thyme essential oil at a concentration of 2.5% produced films that, in addition to inhibiting the growth and proliferation of bacteria, have sufficient strength and are also capable of being used in perishable food.

This research aimed to model the kinetic of ohmic heating extraction method of radish (Raphanus sativus L.) leaf extract in order to understand and optimize the extraction process .The effect of extraction parameters on extraction yield, total phenol content and DPPH scavenging activity was discussed, at a gradient voltage of 10-30 V/cm, temperature of 30-60°C, solvent ration (Ethanol to water) of 30-100% and extraction time of 10-30 min. Different empirical models such as first order, adsorption and sigmoid models presented to predict the kinetics of mass transfer without taking into account the underlying phenomena. Results indicated that the effect of gradient voltage, extraction time and solvent ratio (ethanol to water) on the extraction yield, total phenolic content and DPPH scavenging activity were significant (p˂0.05). Although increasing extraction temperature significantly resulted in a lower total phenolic content and DPPH scavenging activity of extract (p<0.05), however, this parameter no significant effect the extraction yield (p>0.05). Under optimum conditions, the experimental extraction yield and total phenol content were close to the predicted values calculated from the quadratic response surface model. Based on kinetics modeling that has been done, it can be said that the sigmoid kinetic model more can represent well the experimental results of radish leaf extract by the ohmic heating method when compared with the first-order and adsorption kinetic models.

In this research, the effect of ultrasound time and dryer type (hot-air and infrared) on the drying time, effective moisture diffusivity coefficient and rehydration of wheat sprouts were investigated and drying kinetics were modeled. To apply ultrasound pre-treatment, the sprouts were placed inside the ultrasonic bath machine for 0, 5, 10, and 15 minutes, and after leaving the machine and removing extra moisture, the samples in thin layers were placed in the hot-air (with a temperature of 70°C) and infrared (power of 250 W) dryers. The results showed that sonication up to 5 minutes, causes an increase in moisture removal rate from the sprouts, an increase in the effective moisture diffusivity coefficient, and as a result, reduces the drying time. By increasing sonication time from zero to 5 min, the average drying time of sprouts in the hot-air and infrared dryers decreased from 126.7 min to 120.0 min, and from 25.7 min to 21.3 min, respectively. The average drying time of the samples in the hot-air dryer was 150.8 min and in the infrared dryer was 28.0 min. Also, the average effective moisture diffusivity coefficient calculated for the samples placed in the hot-air dryer was equal to 1.65×10-10 m2s-1 and for the infrared dryer it was equal to 8.59×10-10 m2s-1. The time of ultrasound and drying treatment had significant effects on the rehydration of samples, and the value of this parameter was higher for samples dried in the hot-air dryer. In order to investigate the drying kinetics of wheat sprouts, mathematical models were fitted to the experimental data, and the Page model with two parameters (k and n) was chosen as the best model based on the highest accuracy. Generally, 5 minutes pre-treatment by ultrasound and then using an infrared dryer is the best condition for drying wheat sprouts.

Phospholipases are important groups of enzyme with wide applications in various industries. In this study, two-step optimization including Plackett-Burman screening design and response surface methodology (RSM) optimization were done with the goal of higher production level of phospholipase by selected mutant strains of Trichoderma atroviride sp.ZB-ZH292. First step was done by screening and evaluation of seven factors affecting the enzyme activity and biomass production by selected mutant, using Plackett-Burman design at two levels each namely temperature, time, amount of soybean phospholipids (as a carbon source), peptone level (as nitrogen source), equal ratio of mono and di-potassium hydrogen phosphate (as phosphorus source), seed size, and seed age. According to the result of screening design, incubation time (P<0.01), incubation temperature (P<0.01), and soybean phospholipids as a carbon source (P<0.05), had significant effect on the enzyme activity, so they were selected and used as independent variables in central composite design (CCD) under response surface methodology (RSM). In the analysis of 20 experimental runs, the effects of three independent variables including incubation temperature (20-30 °C), incubation time (3-5 day), and phospholipid concentration (3-9%) were evaluated on phospholipase activity. Analysis of variance (ANOVA) showed that the optimum values of soybean phospholipid, incubation temperature and incubation time were 4.32%, 29.73°C, and 101.76 h, respectively. At this optimum point, the phospholipase activity was found to be 3.57 (U/ml) which is in good agreement with the predicted value (3.56 (U/ml)) by the model.

One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.