نشریه نوآوری در علوم و فناوری غذایی
پیاپی 59 (بهار 1403)

Process cheese is a combination of cheese and emulsifying salts, that has a homogeneous and uniform texture under heat influence. Labneh is one of a type of the processed cheese that uses yogurt as well. In this study, the effect of adding 0.2% carrageenan and pectin hydrochloride to the composition of Labneh was evaluated in 1, 40 and 80 days after production, in terms of physicochemical, microbial and sensory parameters. The results of the test were analyzed by SPSS software version 22, using variance experiments in a completely randomized design with factorial arrangement. The results showed that the effect of adding carrageenan, pectin and storage time on the physicochemical properties of dairy cheese was significant. The pH of all the treatments were decreased significantly until 80th day. During storage days, the dry matter of the samples which contained hydrochlorides, had a significant change compared to the controlled sample. The results of texture properties test showed that the hardness, adhesiveness, cohesiveness and springiness of the texture of the products were changed by adding hydrochlorides. Pectin treatment had the lowest hardness and adhesiveness until the day of 80th . The springiness of the carrageenan treatment was increased significantly, and the cohesiveness increased significantly by addition of the carrageenan and pectin. The results of persistence of the product showed that the samples were within the standard allowable range during the storage period, in terms of total counts of microorganisms, mold and yeast. In sensory assessments, pectin-containing treatments got high score of hardness, spreadability and overall acceptance, but did not differ significantly in taste and color from other treatments.

In this study, the effect of Tragopogon collinus extract on the viability of probiotic bacteria, physicochemical and sensory properties of probiotic yogurt was investigated. For this purpose, Tragopogon collinus plant extract was extracted using ultrasound method and the amounts of phenolic compounds and chemical compounds of the extract were measured. The results showed that the amount of total phenolic compounds in Tragopogon collinus plant extract was equal to 890.04±2.18 mg gallic acid per gram and most of the extract compounds included n-Hexadecanoic acid (24.25), 4-vinyl guaiacol (19.78). ), Β -Caryophyllene (15.55) and Heneicosane (9.45). In order to investigate the effect of Tragopogon collinus extract on the properties of probiotic yogurt during the 15-day storage period, 3 treatments including control, extract with a concentration of 750 ppm, extract with a concentration of 1000 ppm and physicochemical properties including pH, acidity, synergy, viscosity, viability probiotic bacteria and sensory properties (color, odor, taste and general acceptance) were examined. The results showed that the addition of Tragopogon collinus extract to yogurt affects the physicochemical properties. Samples with extract had lower pH and synergy and higher acidity and viscosity compared to the control sample (P <0.05). Also, in these samples, the process of reducing the survival of probiotic bacteria during the storage period was slower than the control treatment, and despite the effect of the extract on the physicochemical properties of yogurt, yogurt containing the extract was acceptable in terms of sensory properties. In general, Tragopogon collinus extract can be used to enhance the quality and organoleptic properties of beneficial dairy products.

Celiac disease is a chronic disorder and Intestinal lifelong genetic abnormality of the gut that results from eating gluten-containing cereals, and the only cure is gluten-free foods. This study aimed at Formulation optimization of gluten free bread using rice flour (100% control) and quinoa flour at three levels (20, 40 and 60%) and flour grass pea flour in three levels (10, 20 and 30 percent) Chestnut flour was used in three levels (30, 40 and 50%) was done as a substitute for rice flour. Design the experiments was done Mixed method using DX7 software. After sample preparation was performed physicochemical properties, porosity, hardness and extensibility using the Texture Analyzer, sensory evaluation and shelf-life, colorimetry was conducted by image processing. The results showed significant quadratic model fitted to answer (p<0/05) and the maximum amount of moisture (66/30 percent) and maximum specific volume and porosity are respectively 3/58 and 25/12, was obtained with decreasing of the quinoa flour and increasing of the grass pea flour and chestnut flour. The minimum amount of bread hardness (5/93n) was obtained with decreasing the of grass pea flour and increasing the of chestnut flour and maximum amount of general acceptance of bread increasing the of grass pea flour and the minimum value of this parameter happened with increases with the of quinoa flour, which was significantly different from the control sample and the model was approved for fitting information. The results showed that quinoa, chestnut and grass pea flours usable for improving the quality of gluten-free bread. The formulation was optimized at 27/69% quinoa flour, 30% grass pea flour and 42/31% chestnut flour.

In recent years, the use of plant sources with bioactive compounds such as pigments and antioxidants in food has greatly expanded. Research has shown that these resources play an important role in improving quality properties and increasing the shelf life of food products such as cereals and dairy products. According to these points, in the present study, single levels of green tea extract (0, 1 , 2%), white tea (0, 1 , 2%) and ginger (0, 0/75 , % 1) were used in the sponge cake formulation and chemical and physicochemical experiments was performed on different treatments. To optimize the results, the Response Surface Methodology (RSM) was used. By increasing levels of green tea, white tea and ginger extracts, the fat, protein and total phenol content and pH value in the treatments increased. In contrast, moisture content, acidity and peroxide value decreased. All three extracts of green tea, white tea and ginger had significant effects on the quality characteristics of sponge cake samples. The results of the RSM showed that the low levels of the evaluated extracts in the studied parameters, except the peroxide value, gave better results.

Application of edible mucilages is one of the best ways to improve appearance properties of fried foods. The aim of this study was to investigate the changes in color parameters including lightness, redness, yellowness, color changes and the area of eggplant slices coated with different concentrations of basil seed mucilage during deep fat frying. In this study, eggplant slices were placed in the fryer and the effects of frying temperature at three levels of 150, 175 and 200 °C on the appearance characteristics of the samples were investigated every minute (up to 12 minutes). Also, for modeling the color change index, the Power, Quadratic, Gompertz, Logistic, Richards, MMF, and Weibull models were used. The lightness index calculated for the frying process of eggplant samples showed that the coated samples with basil seed mucilage are brighter. With increasing the concentration of basil seed mucilage from 0 to 1.5%, the redness index of the samples increased from 7.96 to 11.25. The coated samples were significantly yellower (P<0.05) but there was no significant difference between the 1% and 1.5% mucilage concentrations. The mean color change index values for the control sample, 0.5%, 1% and 1.5% of basil seed mucilage were 43.71, 41.25, 42.64 and 40.88, respectively. For modeling the color change index, the MMF model had lower error compared to the other models. The average area changes calculated for the control sample, 0.5%, 1% and 1.5% of basil seed mucilage were 49.41, 43.68, 42.41 and 36.66, respectively. The results showed that coating of eggplant slices with basil seed mucilage preserves the appearance of the fried product and the lowest area changes during frying were observed in the coating treatment with 1.5% mucilage.

This study aimed to apply percolation and microwave-assisted extraction methods to extract phenolic, carotenoid and chlorophyll compounds from Gracilariacorticata red algae. During this study, in the MAE method the solvent type (water, ethanol, and methanol), time (10, 20 and 30 min), power (90, 180 and 270 W) and solvent-to-sample ratio (5, 12.5 and 20) were used as variables. Also, in the percolation method, the variables were solvent type (water, ethanol, and methanol), time (24, 48 and 72 h) and solvent-to-sample ratio (5, 12.5 and 20). Based on the results obtained during this study, it was found that the percolation method the solvent and time interaction, solvent and solvent to sample ratio interaction had a significant effect on the chlorophyll a content (p<0.05). To the extract carotenoids in the percolation method, the most effective parameters were type 1 solvent (water) and solvent to sample ratio of 20. The variables of percolation and MAE methods had no significant effect on phenol content (p>0.05). In the MAE extraction method, the solvent-to-sample ratio and the square solvent type had a significant effect (p<0.05) on the chlorophyll content. For extraction of carotenoids using the MAE method, solvent type, and solvent to sample ratio had a significant effect on extraction efficiency (p<0.05).

Given that in cheese production, the water extracted from it in the form of a whey name with high biological value loses significant amounts of vitamins and minerals. With the entry of whey into the wastewater, many problems will be created in environmental pollution. The wastewater treatment system for whey treatment costs a lot. Therefore, in a new and innovative design, the encapsulated probiotic beverage based on whey with native essential oils nanoliposyme formulates and optimizes in this research. Moreover, the benefits of producing this beverage can be discussed and implemented in the country. Dairy beverages, especially whey, have a high nutritional value, and since adding proper nutrients and flavors can be turned into a worthwhile beverage. After determining the properties of used whey, preparation, activation, and micro coating of probiotic bacteria, production and determination of properties of mint essential oil nanoliposomes, preparation of probiotic beverage based on whey and its quality characteristics have been studied. Using experimental design method and response surface method, the effect of nanoliposomes and micro coated bacteria at different levels on microencapsulation yield, particle size determination, the morphology of microcapsules, zeta potential, and survivability (number of probiotic bacteria and that survival in intestinal and gastro-intestinal conditions during refrigerated storage (24 hours, 7, 14, 21 and 60 days ) was evaluated. Encapsulation yield (%) for Lactobacillus acidophilus La-5 and Bifidobacterium animals-BB-12 were 82.5 and 83.33, respectively. The particle size of 99.7% of microcapsules loaded with B. animals-BB-12 and 98.1% of microcapsules loaded with L. acidophilus La-5 were less than 10 μm. The microcapsules' SEM images indicated that all the produced capsules were irregular in shape. The particle size distribution of mint essential oil nanoliposomes has an average particle size of 194 nm. The viability probiotic showed good stability during storage.

In this study, the effect of icing covered with pullulan with bay leaf extract on the shelf life of rainbow trout under freezer conditions was investigated. For this purpose, first the bay laef extract was extracted using ultrasound waves and the constituents of the extract were determined. The most common components of the extract were 1,8-Cineole (56.45), Sabinene (13.55) and α-terpinyl acetate (9.35). Then 4 studied treatments including 1: control, 2: icing with pullulan, 3: pullulan+ extract at 750 ppm and 4: pullulan+ extract at 1500 ppm were produced and profile of fatty acid, index texture, peroxide value, thiobarbiotic acid, total amounts of bacteria and psychrotrophic counts bacteria during the 4 month storage period in the freezer were evaluated. The highest levels of saturated fatty acid were palmitic acid (12.29%), monounsaturated fatty acid oleic acid (60.98%) and polyunsaturated linoleic acid (9.55%). In general, coating of pullulan with the extract slowed down the increasing trend of oxidative and microbial spoilage indices compared to the control treatment and with increasing concentration, better results were observed. Also, texture changes and fatty acids were less in these treatments. According to the obtained results, it can be concluded that in general, icing with edible coating of pullulan along with bay leaf extract maintains the quality of fish fillets during storage in the freezer.

Roasting is an important step in cocoa bean processing. Heating leads to the formation of many beneficial properties of cocoa such as flavor, color, texture. However, these positive changes can also be accompanied by reactions that reduce the content of active compounds such as polyphenols. Polyphenols have positive therapeutic properties and are associated with the nutritional value of cocoa, but they cause a feeling of bitterness and have a negative effect on the flavor of cocoa. Therefore, it is important to choose the suitable conditions for roasting cocoa. The aim of this study was to investigate the effect of roasting parameters (temperature, time) on chemical, sensory, color and phenolic properties of cocoa powder. In the present study, temperature at three levels (120, 130 and 140 °C) and time at three levels (20, 30 and 40 minutes) were used for roasting. The results showed that with changing roasting temperature and times, browning index (OD460 / OD525) (P ≤ 0.05), polyphenol content and humidity reduced significantly (P ≤ 0.01). Roasted cocoa powder at 140 °C for 40 minutes showed the highest amount of browning index and sensory evaluation score and the lowest amount of polyphenols compared to other samples. Optimization of roasting process conditions had a significant effect on the acceptability, chemical and sensory properties and polyphenol content of cocoa.

Pizza cheese contains high amounts of saturated fatty acids, high cholesterol and NaCl, which may be harmful to human health, especially cardiovascular disease. Therefore, considering the nutritional characteristics and health aspects, it seems necessary to correct its disadvantages. In this study, the effect of using modified potato starch as a fat replacer in three levels (3, 2 and 1%) and salt extracted from seaweed in 4 levels (0.2, 0.4, 0.6 and 0.8) in processed pizza cheese was investigated. Sensory evaluation, tissue analysis profiles and microstructure of the pizza cheese samples were examined. The results showed by decreasing the amount of starch and increasing in seaweed salt, hardness, gumminess, springiness and adhesiveness increased. By reducing the amount of modified starch in the cheese, the cohesiveness and fracture parameters decreased. Also, the amount of seaweed salt in the product showed that increasing or decreasing the salt had no significant effect on the fracture force, cohesiveness and tension. With increasing dose of fat replacer, the sample tissue became more cohesive and the amount of black empty spaces decreased. Examination of sensory properties of cheeses also showed that cheese produced with 20% cream + 1% starch and cheese containing 10% cream and 2% starch had a higher acceptance score, and different amounts of seaweed salt in the product did not differ significantly in terms of sensory evaluation score.

The current study was carried out with the purpose of investigating the antimicrobial properties of free and microencapsulated extract of Nepeta Binaludensis. For this purpose, the Nepeta extract was extracted by assisting pulse electric field process (6000 v and pulse number 60). Then the effect of free extract (0.2 and 0.6 %) and encapsulated extract with 4 different types of wall material (wall contain mixture of maltodextrin 7 (26.97%) with Arabic gum (29.36%) and maltodextrin 20 (43.69%), wall contain mixture of 1% sodium alginate and 1% chitosan, wall contain mixture of 1% sodium alginate and 1% Inulin and wall contain mixture of 2% sodium alginate) at two concentrates (1 and 3 %) in comparison with synthetic potassium sorbate preservative (0.1%) on sensory, total phenolic content and microbial properties of doogh during 28 days storage at refrigerator temperature was evaluated. Results demonstrated that free and microencapsulated extract was able to control the growth of mold and yeast with preservation of sensory and phenolic properties in the doogh. The lowest growth rate of mold and yeast after 28 days of refrigeration was respectively observed in the sample containing 1% sodium alginate, 1% inulin at 1 and 3% concentration and 2% sodium alginate at 3% concentration and there was no statistically significant difference with the the sample containing 0.1% potassium sorbate (P>0.0.5). The results of sensory analyze showed that doogh samples containing encapsulated extract with 4 types of wall compositions mentioned were not statistically significant in terms of sensory characteristics with doogh samples containing potassium sorbate (P>0.0.5). Also, doogh samples containing microcapsules with wall composition (1% Sodium alginate and 1% inulin) and (1% sodium alginate with 1% chitosan) and 2% sodium alginate with a concentration of 3% after 28 days of storage had more phenolic compounds.

Due to the limitations in the use of chemical compounds, one of the alternative methods is to use natural compounds in the storage of products. Therefore, the present study was performed to investigate the effect of Aloe vera gel (at a concentration of 100%) and different levels of lemon peel essential oil (0, 100, and 150 μl/l) on some physicochemical and qualitative characteristics of apricot fruit (Nouri cultivar) during three storage period (1, 10 and 20 days) was conducted as a factorial experiment in a randomized complete base design with 3 replications. In each storage period, weight loss percentage, total soluble solids (TSS), titratable acidity (TA), flavour index, vitamin C, pH, fruit shelf life and total count of mold and yeast were examined. The results showed, the highest weight loss was related to the control (without aloe vera gel and essential oil) treatment on the twentieth day after fruit storing. The highest flavor index was related to the treatment composition of Aloe vera gel coating on the tenth day. The highest amount of vitamin C was related to the treatment composition of Aloe vera gel coating and 100 µl / l of essential oil of lemon peel on the tenth day after storing. The number of molds and yeast colonies was observed in the control treatment and the lowest growth rate of molds was observed in the Aloe vera gel treatment with 100 μl / l of lemon peel essential oil .In general, the use of aloe vera gel with 100 μl / l of essential oil of lemon peel as a natural combination improved the quality characteristics of the apricot fruit (Nouri cultivar) in tenth days after fruit storing by an increase to the TSS, and vitamin C, and reduced to weight loss and growth of microorganisms. Therefore, these compounds can be introduced as a suitable method in the post-harvest technology of this fruit.

The use of natural and compatible compounds with nature and humans in order to produce products free of chemicals and harmful substances with higher nutritional and medicinal value, which is accompanied by a reduction in food waste, seems necessary. The aim of this study was to investigate the effect of different treatments jasmonic acid (20, 10, 5 µg/l), epibrasinolide (10, 7, 4, 1 µm/l), cinnamon essential oil (750,1000, 500, 250 ppm), and chitosan (10, 7.5, 5, 2.5 g/ l) on physicochemical sensory properties and shelf life of Thomson Navel oranges. Evaluation of physicochemical and sensory properties and shelf life of treated fruits during 0, 15, 30, 45 and 60 days after harvest was performed. The results of this study showed that in general, the most effective treatment to maintain fruit quality characteristics such as (total acidity: 3.24, soluble solids: 16.39ºBrix, vitamin C: 48.94 mg/100 g FW, carotenoids: 61.10 mg/100 g FW) was obtained with Jasmonic acid treatment at a concentration of 40 μl / l. Chitosan at concentration of 10 g/ l with of 57.6 days had the highest fruit shelf life. According to the obtained results, 40 μl / l of jasmonic acid seems to be effective in order to maintain valuable nutritional properties and 10 g / l of chitosan to increase storage life.

One of the common adulterations in milk and dairy products, is the addition of low-priced vegetable oils such as palm oil in order to increase the profitability of products. Therefore, there is an urgent need to develop accurate, fast and reliable identification techniques to protect consumers against this type of adulteration. The aim of the present study was DNA barcoding with real-time PCR as a reliable method for detecting palm oil fraud with levels of 2, 3, 4, 5, 10, 30, 50 and 100 % and positive and negative control samples in yogurt. According to the results, the highest and lowest concentrations of DNA extracted belonged to the palm oil sample of 100 % and 3% , respectively, while among all samples, the concentration of DNA extracted in sesame oil and then in the control oil sample was lower. It was determined from other samples. The lowest and highest adsorption rates (10mm) between the samples were control oil (excluding palm) and 100 % palm oil, respectively. There was no significant difference in absorption rate between 4%, 5% and sesame oil samples. The range for detecting palm oil adulteration was from 0.05% to 100% palm oil. LOQ and LOD were 0.1 % and 0.05 % of palm oil, respectively.