مجله علوم و صنایع غذایی ایران
سال بیستم شماره 7 (پیاپی 140، مهر 1402)

The effects of Satureja rechingeri essential oil (Sr-EO), sodium dodecyl sulfate (SDS) and citric acid on increasing the shelf life of chicken fillets during refrigerated storage were investigated. The treatments included 28 chicken fillets divided into four groups, with three replicates each. Each group was immersed in a solution containing normal saline (control), 0.5% Sr-EO, 0.5% Sr-EO + 0.5% SDS, or 0.5% Sr-EO + 0.5% SDS + 0.1% citric acid for 15 min and refrigerated for 15 days. Bacterial quality (mesophilic and psychrophilic total counts), chemical analysis (pH, TBA, and TVN), and sensory evaluation were performed on days 0, 3, 6, 9, 12, and 15. The bacterial load of mesophilic and psychrophilic bacteria increased over time for all four groups, but the number of bacteria in Sr-EO + SDS + citric acid group for mesophilic microbial index and in Sr-EO + SDS group for psychrophilic microbial index was less than that in other samples. At the end of storage time, the highest TVN value was observed for control group (41.06 ± 8.29 g / 100 g) and the lowest value (33 mg / 100 g) was found for Sr-EO+SDS +citric acid group followed by Sr-EO+SDS and Sr-EO groups. There were no significant differences in the TBA value and pH between the treatment and control samples. The control group showed undesirable and unacceptable sensory properties on day 6 whereas the sensory factors of Sr-EO and SDS+Sr-EO groups were within the optimal range of consumer acceptance until days 9 and 6, respectively. The results showed that compared to controls, the SDS+Sr-EO solution was more effective in extending the shelf life of refrigerated chicken fillets to four days. This type of combined treatment could be a useful way to increase the refrigerated storage time of chicken meat.

Today, many different methods are applied for the correct use of foods and to prevent their deterioration. Ensuring healthy conditions for people in food consumption and consumption of healthy foods is very important for human welfare. In this study, food spoilage, the factors that cause food spoilage, its effects on a global basis, food transport systems (cold chain) and measures that prevent or delay food spoilage are discussed.

Pulses form stable dietary components for majority of population across the world. Different people consume pulses in different ways like Uncooked, Soaked, and cooked or only cooked without soaking. All these processing techniques lead to changes in the nutritional value of the pulses. Studies have also reported that in addition to nutritional components like Proteins, Carbohydrates, and fats, pulses also contain anti-nutritional components like Lectins, Tannins, and Polyphenols that greatly interfere with digestion of pulses in the human intestine. Hence in the current study a comprehensive review is being compiled to evaluate the nutritional and antinutritional aspects of pulses and effect of processing methods on invitro protein and starch digestibility of the pulses.

The aim of present research in the first stage was to extract astaxanthin from Haematococcus pluvialis using acid-acetone method and then nanoencapsulation of the pigment using maltodextrin-sodium caseinate coating. In the next step, antioxidant and antibacterial activities of nanocapsules carrying astaxanthin and the free form of the pigment was evaluated. In order to evaluate antibacterial activity of the samples, Listeria monocytogenes, Staphylococcus aureus, Streptococcus iniae, Bacillus subtilis (Gram positive), Yersinia ruckeri, Escherichia coli and Enterobacter aerogenes (Gram negative) were used. The results showed that the antioxidant activity of nanocapsules carrying astaxanthin is significantly higher than the free form of pigment (p<0.05); In addition, this activity was improved by increasing the concentration of samples from 100 to 200 µg/ml (p<0.05). By astaxanthin nanoencapsulation, the diameter of non-growth zone of the studied bacteria increased (p<0.05), but minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the pigment and its carrier nanocapsules decreased (p<0.05). According to the results of zone of inhibition, Gram positive (except Listeria monocytogenes) and Gram negative bacteria were resistant up to concentrations of 60 and 80 µg/ml of samples, respectively. In the following, the MIC and MBC of the pigment (free and nanoencapsulated forms) for the seven bacteria ranged from 50 to 400 and 100 to 500 µg/ml, respectively. The results of evaluation the antioxidant and antibacterial activities of nanocapsules carrying astaxanthin during storage period (30 days at 4ºC) indicated stability and no significant change of these properties (p>0.05). According to the values of diameter of non-growth zone, MIC and MBC, Listeria monocytogenes was the most sensitive bacteria against astaxanthin and its carrier nanocapsules. Based on the findings, astaxanthin extracted from Haematococcus pluvialis has antioxidant and antibacterial activities, and these properties are improved by the pigment nanoencapsulation using maltodextrin-sodium caseinate coating.

The present study aimed to investigate acorn flour (0-30%) and acorn syrup (0-100%) substitutions with wheat flour (cake flour) and sugar respectively on the properties of sponge cake based on combined design. The results showed that replacing acorn flour (AF) with wheat flour increased the dough density and baking loss% and decreased cohesiveness, lightness (L*), and redness (a*). Incorporating acorn syrup darkened the color of the crust. The Moisture content and specific volume were not affected by the replacement of flour and syrup of acorn. Addition of the acorn flour and acorn syrup enhanced water activity, firmness, chewiness, and diminished springiness. Sensory evaluation showed that with the replacement of acorn syrup, the overall acceptability of samples decreased, but acorn flour had no significant effect on it. According to the optimization results, it is suggested to substitute 11% acorn flour along with 25% or 45% acorn syrup to produce a high nutritional product with desirable textural and sensory characteristics.

White button mushroom (Agaricus bisporus) is widely used in cooking and has good nutritional value. Today, the demand for fried edible mushrooms is increasing. Edible coatings can reduce oil uptake and improve the quality characteristics of fried products. In this study, the effect of wheat flour (0, 1, 2 and 3% w/v), corn flour (0, 1, 2 and 3% w/v) and Aloe vera gel (0, 10, 20 and 30% w/v) on the quality attributes of mushroom during deep fat frying were investigated. The results showed that different coating materials decreased oil absorption in the final product (p<0.05). The lowest amount of oil uptake was observed for samples coated with 3% of wheat flour and 1% corn flour and 10% Aloe vera gel. Also, the used coatings agents improved frying efficiency, moisture content and sensorial properties of fried mushroom (p<0.05). Colorimetric results showed that the Aloe vera and wheat flour coatings, increased L (brightness) and ΔΕ (color difference). The highest a value (redness) was observed in samples coated with 3% wheat flour and the lowest a value was related to the samples coated with 3% corn flour. The highest amount of b value (yellowness) was observed in the control sample. The results showed that the use of the aloe vera gel, wheat and corn flour coatings improved the quality properties of fried mushrooms. Therefore, the use of edible coatings seems necessary in production of low-fat fried mushroom.

The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).

Osmotic dehydration (OD) is an easy method for removing water from fruit and vegetable particles. In this study, apple slices were osmotically dehydrated in different hypertonic sucrose solutions and assisted with or without ultrasound. Sucrose concentrations, sonication power, and treatment time were the factors investigated concerning colour parameters and surface area changes of the apple slices during OD. As the sonication power increased from 0W to 150W, the lightness (L*) index values of apple slices reduced from 80.01 to 74.33. Also, with increasing sucrose solution concentration from 30°Brix to 50°Brix the lightness index values of apple slices decreased from 79.23 to 75.65. The results showed that the mean of a* and b* indexes values of dehydrated apple slices increased during OD period. The highest total colour difference (∆E) index (23.4) and lowest surface area (7.98 cm2) values were for the apple slices treated by the highest ultrasound power (150W, 40 kHz) and the highest sucrose solution concentration (50°Brix). The average surface area of fresh apple slices, dehydrated samples, hot-air drying samples, and rehydrated samples were 10.00 cm2, 8.62 cm2, 5.61 cm2, and 6.99 cm2, respectively. The results illustrated that the logistic equation was the best equation to explain the ∆E index changes of untreated and treated apple slices during OD.

In this paper, the possibility of producing sponge cake by replacing triticale flour (TF) (0-30%) and beta-glucan fiber (BG) (0-10%) was investigated by utilizing a two-level factorial design containing central points. According to the results, by increasing TF and BG replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. Moreover, the specific volume of cakes in those samples containing TF decreased, while adding the BG fiber can lead to improving it. Meanwhile, as BG and TF levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. On the other hand, BG replacement did not have a significant effect on the chewiness and gumminess, whereas TF may lead to increasing them. The overall acceptance of the samples increased with the simultaneous replacement of TF and BG. Furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% TF and 8.3% BG.

Finding non-chemical (organic) biological compounds such as salicylic acid and chitosan, which are harmless to the consumer and at the same time help to maintain the storage properties of perishable fruit crops, is of interest. Therefore, the effects of salicylic acid (SA) (0, 1, and 2 mmol L-1) on the shelf life and quality of ‘Bada’ cherry fruit during storage were surveyed. Total phenolics (TP), total antioxidant activity (TAA), ascorbic acid content (AAC) and fungal decay incidence (FDI), total titrable acidity (TTA), pH, firmness, and the color surface were evaluated during storage for 14 and 28 days at 2.5±0.5 °C and relative humidity of 85-95 %. SA at all concentrations significantly affected the fruit quality. SA at one mmol L‑1 in combination with 1% chitosan significantly decreased FDI incidence and maintained fruit marketability and firmness. L* and b* color indices significantly increased, and one mmol L‑1 SA induced the rate of yellowish skin color and lighter color. The results of this study can be used for various uses of fresh or processed cherries.

Acrylamide, as a toxic and carcinogenic compound, is found in many cooked or fried foods. In this work, the effect of Melissa Officinalis seed gum (MOSG) in the concentration of 1% (w/w) was investigated on acrylamide formation in bread and compared with baguette bread containing xanthan 1% (w/w) and control sample (without gum). The addition of MOSG increased the moisture level of the bread samples from 22.1% to 23.6% (p> 0.05). The acrylamide content of bread and those containing MOSG and xanthan gum were 1180, 836.75, and 1167.6 ng/g, respectively. The addition of MOSG reduced the hardness of the samples from 3380 g to 730 g and the bread containing xanthan gum showed the lowest hardness (410 g). The addition of MOSG to the bread’s formulation increased L* (brightness) and b* (blue/yellow) values and reduced a* (red/green) value of the samples. The sensory evaluation results demonstrated that the addition of MOSG improved porosity, softness, flavor and taste, aroma, color, chewiness, and elasticity of the samples. In conclusion, MOSG was found to be a potential candidate with excellent efficiency to be used for the reduction of acrylamide from bread.

The bleaching process is important in the refining operation of edible oils. In this study, bleaching parameters were changed to evaluate the best condition for optimizing of bleaching in corn and sunflower oils. For this purpose, the effect of time (15, 25, 35, 45, and 55 min), temperature (80, 90, 100, 110, and 120 °C), and bleaching clay concentration (0.4, 0.6, 0.8, 1, and 1.2%) was evaluated using response surface methodology as statistical design in 5 levels by Central composite design with the aim of reducing the consumption of bleaching clay. The studied factors were including carotenoids, sterols, tocopherols, pigment and cations. After optimization, the best conditions for bleaching of corn and sunflower oils was different. For corn oil, the best conditions was time 39.59 min, temperature 103.61 °C, and bleaching clay concentration 1%, which meet 67% of our expectations. For sunflower oil with the aim of reducing the consumption of bleaching clay, the best conditions were time 37.49 min, temperature 97.53 °C and bleaching clay concentration 1%, which satisfied 70% of our expectations. The practical results did not show any significant differences with obtained theory values ​​using response surface methodology and confirmed these results.

In interest of increasing demand for natural foods free of artificial preservatives, this study aimed to Controlling the antioxidant properties of green tea extract (GT) through its encapsulation in chitosan nanoparticles (CS-NP) and to investigate its preservative effects on surimi. The results showed that GT-loaded chitosan nanoparticle (CS-NP-GT) was significantly effective in reducing the lipid oxidation of surimi by determination of Thiobarbituric acid and free fatty acids. Chemical, microbial and sensory analyzes of surimi with CS-NP-GT treatment showed a significant difference compared to other treatments (p <0.05). At the end of the storage period, surimi treatment with CS-NP-GT caused 2.6 log cycles reduction of lactic acid bacteria, 2.55 log cycles reduction of Enterobacteriaceae, 4.32 log cycles reduction of aerobic mesophilic bacteria, 3.7 log cycles reduction of Bacillus cereus and 2.61 log cycles reduction of mold and yeast. Also in the sensory evaluation, E-0.1-GT had higher score on the ninth day of storage compared to surimi prepared with other treatments. The results of this study showed that encapsulation of green tea extract with chitosan nanoparticles is a promising technology to control chemical, microbial and adverse sensory changes in surimi and increase the shelf life of this product.