فصلنامه پژوهش و نوآوری در علوم و صنایع غذایی
سال دوازدهم شماره 2 (تابستان 1402)

Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as cohesion, Bernoulli, momentum or, more generally, the Navier-Stokes equation. The most effective way to solve this problem is to use the principles of dimensional analysis to determine the relationships governing the phenomenon. Using dimensional analysis, one can obtain the numbers and non-dimensional parameters that are involved in determining the equations governing a phenomenon. In this study, for the first time, the method of dimensional analysis was used to obtain the non-dimensional numbers governing the hydrostatic high-pressure process, because there are many variables involved in this process, and the best way to find the relationship between them is to use a dimensional analysis tool. In the next step, after identifying the influential variables using Buckingham's theory, the dimensionless numbers governing the high-pressure process are obtained. Then the measured quantities from the high-pressure tests, the frequency response and the stress-strain rate are given in the form of dimensionless numbers, pre-arranged in order, and the test substance behaviour (the millet starch) is examined. As a result, in addition to the relationship between variables and their relative importance, some material behavioural properties are also represented in the form of dimensionless graphs that differ in behaviour from conventional graphs. In the high-pressure test, the test material was subjected to a hydrostatic pressure of 200 to 600 MPa for 10 to 30 min. The results obtained from the high-pressure test showed that the rheological properties of millet starch, including the complex viscosity, can change with increasing pressure and time of application.

In This study the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion (0.25-0.5% Span 80 and Tween 80) and homogenization time(5 and 10 min) by ultrasounic waves was investigated. In order to homogenize the emulsion particles, ultrasonic waves were used and the effect of homogenization time, oil concentration and emulsifier concentration on The pH, acidity, rheological properties,Apparent viscosity and textural properties of the fortified yogurt were studied for 10 days of storage at 4 °C. Fitting rheological models, the Herschel Bulkly model was the best model to study the fluid behavior of our samples. The flow behavior index in all treatments at 25 °C was less than 1. All of them had non-Newtonian (pseudoplastic) behavior, which was confirmed by increasing the shear rate, viscosity was reduced and weak gel behavior in all samples was confirmed. The results showed pH was reduced by incorporating sweet almond and sesame oil nanoemulsion, while the acidity was increased. The yogurt sample amplified in the absence of emulsifier has smaller casein micelles and more voids, which increases the product's leaching. It makes it more fragile. Also, by increasing pH, due to the dominance of hydrophobic bonds over the electrostatic force of the sample, it has shorter protrusions and a smoother and softer surface, so yogurt fortified with sesame oil with a concentration of 2% has more roughness than yogurt fortified with sweet almond oil. Overall, sesame oil with 0.25% of the emulsifier and 10 min of ultrasound is suggested for the production of fortified yogurt.

In this study, QuEChERS as a sample preparation method followed by high-performance liquid chromatography was applied to the determination of imidacloprid insecticide in date fruit. According to the comparison of obtained results, the original QuEChERS method was more effective for clean-up than the modified buffered QuEChERS versions. To improve the clean-up efficiency of the date matrix and extraction recovery of imidacloprid, effective parameters of the dispersive solid phase extraction step of QuEChERS including sorbent type and amount were optimized. The obtained results showed that using single-walled carbon nanotubes led to a much cleaner chromatogram without a significant decrease in the extraction recovery of imidacloprid. Under optimum conditions, the concentration range of the calibration curve was 36-900 µg L-1 with a coefficient of determination of 0.9985 and a limit of detection of 11 µg L-1. The intra- and inter-day accuracy and precision of the proposed method yielded relative recoveries of 93-102% and a relative standard deviation of less than 5%, respectively.

Recent research on the nutritional and biological properties of different species of jellyfish have shown their high potential as untapped resources in biotechnology and food production sectors. Qniumucin is one of the valuable compounds found in jellyfish. In this research, the effect of post-catch storage methods on the yield of qniumucin extracted from Catostylus tagi jellyfish was investigated. Then, the evaluation and identification of the extracted qniumucin compounds, its antimicrobial and antioxidant activity, were investigated. Catostylus tagi jellyfish were placed in water, ice, and water-ice at a ratio of 1:1 for 8 h after being caught. Then, the qniumucin in each treatment was extracted with the help of ethanol. The approximate composition of the jellyfish, the yield of qniumucin was measured, and the qniumucin extracted was evaluated by UV spectrometry, FTIR, protein assay, and SDS PAGE. The antibacterial activity of qniumucin against Staphylococcus aureus bacteria was investigated, along with the antioxidant activity of qniumucin by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, compared to vitamin C. The results obtained from the examination of the extracted raw material showed that there was no significant difference between the yield percentage of the extracted qniumucin in different treatments (P>0.05). This compound had: molecular mass of 65 to 72 KD and peaks of 265 and 275 cm-1 in UV spectroscopy. Also, the extracted crude qniumucin showed inhibitory and lethal properties at a concentration of 1000 μg/mL against Staphylococcus aureus bacteria and showed little antioxidant properties compared to vitamin C.

Egg plays an important role in the food processing due to the high nutritional value, functional properties and participation in nonenzymatic browning reactions to enhance the aroma and taste of the products. In this study, the effect of ultrasound power (0, 100, 200, 300, and 400 kW) on physicochemical and functional properties such as solubility, foaming properties, emulsifying properties, water and oil absorption capacity, viscosity, and particle size of freeze dried egg white powder was investigated in a completely randomized design with a 95% confidence level. The results showed that the foaming capacity of egg white powder ultrasonicated with the power of 300 and 400 kW increased compared to the control. The emulsifying activity and foam stability of the egg white powder ultrasonicated did not change compared to the control. Ultrasound and increasing its power had no significant effect on the solubility and viscosity of egg white powder. Egg white powder particle size was reduced at higher ultrasound powers (400 kW). The highest water absorption capacity and the lowest oil absorption capacity were related to egg white powder ultrasonicated with a power of 100 kW. Overall, the use of ultrasound was effective in improving the functional properties of egg white powder. In general, the application of high power ultrasound (300 and 400 kW) increased the ability to produce foam. Increasing the ultrasound power from 100 to 400 kW caused a significant reduction in the size of egg white powder particles.

Due to the length of the time required for protein hydrolysis, ultrasound, as a cheap technology, can be used as a pre-treatment in protein hydrolysis to shorten the time. The aim of this study was to investigate the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom proteins by pancreatin enzyme to produce short chain peptides with high antioxidant capacity. In this research first edible mushrooms were turned into powder then hydrolysed during 30-210 min with enzyme to substrate ratio of 1% and at temperature of 40 °C without pretreatment, and with pretreatment by 80 and 40% ultrasound power. Increasing the power of ultrasonic treatment increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and total antioxidant capacity at shorter hydrolysis time. The highest DPPH free radical scavenging activity in untreated and treated samples with 40 and 80% ultrasound power were 39.96, 42.91 and 47.76, respectively. The highest total antioxidant capacity for untreated and treated samples with 40 and 80% ultrasound power was 1.64, 1.73 and 1.98 (absorption at 695 nm), respectively. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40 and 80% ultrasound power were 2.61, 2.84 and 2.90 (absorption at 700 nm), respectively. These results showed that pre-treated samples with 80% ultrasound compared to samples without pretreatment and pre-treated with 40% ultrasound had the highest antioxidant properties. Therefore, the use of high power ultrasonic pretreatment shortens the hydrolysis time to achieve peptides with higher antioxidant capacity.

Bread is one of the foods that is dominant food of the people. Among the bread consumed, sangak bread is important because of its nutritional value. Oleaster is a substance with the scientific name of Elaeagnus angustifolia and belongs to the Elaeagbaceae family. This fruit has a wide nutritional value and recent research indicates its therapeutic properties. This fruit is widely used in the food industry. In this research, physicochemical and rheological properties of sangak bread whit oleaster flour were evaluated. In this study, zero, 5, 10 and 15% of oleaster flour were used in the formulation of sangak bread and during storage for 6 days, some of qualitative characteristics were measured and compared to control sample. These properties included: moisture percent, pH, acidic value, total phenol, protein, total sugar, fiber, wet gluten, sedimentary number and rheological tests of dough. The results showed that an increase in the percent of oleaster flour led to an increase in total sugar, protein content, total phenol, fiber and acidity as well as a decrease in the pH. Also, its rheological properties such as water absorption percentage (due to the presence of fiber in oleaster flour) and the stability of the dough increased, also the development time and the softening degree of the dough decreased, which indicates the high tolerance of the dough for fermentation. The results of this study showed that by adding oleaster flour up to 15% in the sangak bread formulation, a product with high nutritional value can be presented to the consumer market.

In the present study, the effect of gelatin with the nanoliposome citrus (Citrus latifolia) essential oil on microbial, chemical and sensory characteristics of silver carp surimi for 15 days in 4°C was assessed. The investigated treatments included surimi containing citrus essential oil nanoliposome without gelatin (1), nanoliposome citrus essential oil and 3% gelatin (2), nanoliposome citrus essential oil and 4% gelatin (3) and nanoliposome citrus essential oil and 5% gelatin (4) was evaluated on days zero, 3, 6, 9, 12 and 15. The results showed that in the analysis of citrus essential oil, limonene was the dominant compound with 38.7%. The treatments of surimi containing nanoliposome citrus essential oil in combination with gelatin compared to treatment 1 caused a significant reduction of peroxide (PV), volatile nitrogenous bases (TVB-N), thiobarbituric acid (TBA) and free fatty acids (FFA) (P>0.05). The count of total aerobic bacteria in the gelatin-free treatment reached 7.04 Log CFU/100 g on the twelfth day, which exceeded the allowed limit, but in the gelatin-containing treatments, it reached 6.76 Log CFU/100 g on the twelfth day (6.46-6.76 CFU/100 g), which was within the permissible limit. Regarding the sensory parameters, the trend of decreasing quality with increasing storage time was visible in all 4 treatments, but the parameters of color, smell and taste of nanoliposome citrus essential oil with gelatin did not differ significantly from each other (P<0.05). The results showed that surimi treatment containing nanoliposome citrus essential oil with 5% gelatin increased the shelf life of surimi for six days compared to nanoliposome citrus essential oil treatment without gelatin.

The β-Glucans are exceptionally important polysaccharide compounds in the cell wall of a higher plants, fungi and bacteria. Due to having functional types of bioactive β-glucans, fungi are one of the foremost important sources of β-glucans. In the present study, Pleurotus ostreatus was considered as a source of β-glucan production, which can also   evaluate the effect of the stirring method during mass production. Also the effect of the types of 4 carbon sources namely; xylose, glucose, maltose and lactose (at 3 levels) and 4 different sources of nitrogen including; Malt extract, yeast extract, peptone and rice bran extract (at 1 level) were investigated. The efficiency of the process was calculated by measuring the amount of produced dry mycelium per unit volume. According to the results continuous stirring at a speed of 220 rpm per minute increased the mycelium production and the highest amounts of produced biomass were obtained in the presence of maltose as a carbon source and malt extract and rice bran extract as nitrogen sources. β-glucan extraction was also evaluated by acid and acid-alkaline methods  extracted by acid-alkali method showed a statistically significant difference of about 94% compared to β-glucan extraction by acid method (P<0.05). At a glance the importance of aeration, the type of carbon and nitrogen sources used and the extraction method in achieving economic amounts of β-glucan were proved. Also, the use of right solvents in both acidic and basic pH can obtain β-glucans with high purity for use in pharmaceutical products.

In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties were evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology to assess the effects of halloysite concentration in the range of 0-10% w/w starch and Bene extract concentration in the range of 0-30% w/w starch on dependent variables containing tensile strength, elongation at break, water vapour permeability and antioxidant activity for bionanocomposite film. The obtained results revealed that in the studied range of halloysite concentration and Bene extract concentration, their linear effects on the dependent variables were significant (P<0.05) and tensile strength increased and elongation at break, water vapour permeability and antioxidant activity decreased with increasing halloysite concentration. Also increasing Bene extract concentration caused increasing in elongation at break, water vapour permeability and antioxidant activity and decreasing in tensile strength of the film. According to the results obtained from optimization of the effects of halloysite and Bene extract concentration on properties of antioxidant film, the optimal values for halloysite and Bene extract concentration were 8.54 and 23.42 wt% respectively and for tensile strength, elongation at break, water vapour permeability and antioxidant activity were 4.39Mpa, 56.21%, 2.22×109 g/msPa and 33.95% respectively.