مجله علوم و صنایع غذایی ایران
سال بیستم شماره 8 (پیاپی 141، ابان 1402)

This study aimed to produce tomato paste using natural preservatives as an alternative to chemical preservatives. Fennel seed extract (Foeniculum vulgare Mill) and Ziziphora clinopodioides Lam. were used as natural preservatives.Physicochemical properties of tomato paste such as pH, acidity and total soluble solids (Brix) were measured during 5 weeks of storage at 4°C. Sensory properties of tomato paste were assessed using trained and untrained sensory evaluators using a 5-point hedonic scale.To predict the data from an artificial neural network of topology 2-37-1, storage period and different concentrations of fennel seed extract and Ziziphora clinopodioides Lam. were considered as inputs and acidity as the target parameter.The results showed that using different concentrations of fennel seed extract and Ziziphora clinopodioides Lam. significantly reduced (p <0.05) the pH and increased the acidity of tomato paste.Increasing the level of extracts in tomato paste samples significantly (p <0.05) increased Brix during storage period.Sensory evaluation showed that in terms of color, appearance and consistency treatments containing low concentrations of the extracts (0.5 and 1% of both extracts) scored higher.In terms of taste and smell, treatments 3 and 4 (containing 2 and 3% of fennel seed extract, respectively) had the highest score.In general, it can be concluded that using 2 or 3% fennel seed extract as a natural preservative in tomato paste leads to desirable physicochemical and sensory properties.The results of acidity prediction showed that the correlation coefficient and the mean squared error for the total data were 0.99232 and 0.00002, indicating a successful prediction.

Pastilles are one of the popular and highly consumed confectionery products that raise concerns due to their low nutritional value. Therefore, the aim of this study was to examine the formulation of mango pastilles with Spirulina platensis powder and honey sweetener. The formulation ingredients included 0 to 20% mango puree, 0 to 10% honey, 5.34% gelatin, Spirulina platensis in the range of 0 to 1%, 23.38% water, 33.5% sucrose, 36.5% glucose, and 1.28% citric acid. The response surface methodology (RSM) and central composite design were used. The results showed that Spirulina platensis powder contains high amounts of protein, ash, and phenolic compounds. The three-dimensional response surface plots showed that moisture significantly increased with an increase in the amount of algae, mango, and honey. The minimum water activity was 0.2 for maximum honey and minimum mango and Spirulina. The maximum water activity was achieved for maximum mango and 8.0% Spirulina and minimum honey. With an increase in the amount of algae, mango, and honey, antioxidant activity, fat, protein, and ash content significantly increased. The highest antioxidant activity was achieved for maximum honey and Spirulina and about half of the mango. The highest firmness was recorded at 2.0% Spirulina and 0.54% mango, and the highest honey content. Firmness decreased slightly with an increase in mango and Spirulina, and then increased with a further increase in mango. The highest color was related to the highest amount of mango and the lowest amount of honey. The highest sensory acceptance was observed at 15.95% mango, 7.97% honey, and 0.80% Spirulina, and the lowest was at 4.05% mango, 2.32% honey, and 0.20% Spirulina. The results of optimizing the functional pastilles showed that the best sample was obtained at 11.67% mango powder, 2.02% honey, and 9.79% Spirulina powder.

The objective of this study was to in-vitro investigation of antimicrobial activity effect of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w) against Escherichia coli (ATCC 2592) and Staphylococcus aureus (ATCC 25923). Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration sonication and heat methods. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Escherichia coli and Staphylococcus aureus were determined and their antimicrobial activities were evaluated by time- kill curve analysis. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased antimicrobial activities of them by increasing their penetration into the microbial cell. Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration showed higher antimicrobial activity compared to those prepared by heat method. From the time- kill curves, the log phase growth of Escherichia coli (8 hours) and Staphylococcus aureus (7 hours) in the medium containing nano-ZnO loaded nanoliposomes prepared through the thin layer hydration sonication at the highest level of lecithin: nano-ZnO ratio (25:1 w/w) at MIC and MBC values decreased to 5 and 4 hours and to 2 and less than 1 hours, respectively.

Paraprobiotic is a new group of functional compounds that obtains from the inactivation of a certain probiotics strain. In the present study, the effect of using paraprobiotic Lactobacillus gasseri and storage time (30 days) and temperature (4 and 24 ˚C) on the physicochemical and sensory properties of grape juice was investigated. Grape drink characteristics such as pH, acidity, total soluble solids, turbidity, and sensory attributes were evaluated. The addition of paraprobiotics did not change pH and acidity, and the control specimen (pure grape juice) and the paraprobiotic sample (grape juice containing paraprobiotics) did not differ in this respect. The addition of paraprobiotics increased the turbidity and total soluble solid in the paraprobiotic drink, and these two characteristics also increased with the increase in the storage time.  Considering the sensory properties, the paraprobiotic drink was similar to pure grape juice and had similar overall acceptance scores to pure grape juice, which did not change during storage at different temperatures.

In this study, the effect of ultrasound and temperature at three different levels—30, 50, and 70 °C on the amount of phenolic compounds and antioxidant properties of the extract obtained from the byproducts of three date byproducts—Kabkab, Mozafati, and Sayer were evaluated. In order to conduct a comprehensive assessment of antioxidant activities, three methods including DPPH and H2O2 radical scavenging activities, and ion chelating ability were employed. The Pierson analysis was used to examine the correlation between polyphenolic compounds and antioxidant activities. According to the results, the use of ultrasound treatment enhanced the amount of extracted polyphenols and flavonoids in all date varieties. Furthermore, the polyphenol and flavonoid contents were found to increase up to 50°C during extraction, but subsequently decreased. The highest amount of polyphenols and flavonoids was achieved using the ultrasound treatment in 50° C in Sayer variety, 4.64 ± 0.07 mg Gallic acid/g and 0.326 ± 0.0112 mg quercetin/g, respectively. DPPH and H2O2 radical scavenging activities were increased after ultrasound treatment at 50°C but then decreased (P<0.05). Maximum H2O2 scavenging activity was observed in Mozafati variety. The iron chelating ability decreased after extraction with ultrasound treatment at 30° C and then increased significantly (P<0.05) until reached the maximum amount of 40.433 ± 0.802% in Sayer variety. Results showed a strong correlation between polyphenols and flavonoids with antioxidant activities. Therefore, the antioxidant properties of the tested date byproducts are likely to derive from their polyphenolic content, making them an economical source of these bioactive compounds.

The objective of this study was to make optimum use of hops medicinal plant as a flavoring compounds (bitter taste) and extract bioactive compounds. To optimize the extraction efficiency, total phenolic compounds (TPC), bitter taste compounds (α and β acids) and antioxidant activity (inhibition of DPPH free radicals, ferric reducing/antioxidant power) with ultrasound – assisted methods, the Box-Behnken design was used. Sonication exposure time (5, 15 and 25 min), extraction temperature (25, 35 and 45 C) and ultrasound amplitude (20, 60 and 100%) were considered as variables for the extraction of bioactive compounds. The results showed that with increasing the time and intensity of sonication, the extraction efficiency, the amount of bioactive compounds and the antioxidant power of the extract increased; while the extraction rate and antioxidant activity of the extracts decreased with increasing temperature. According to the resulting models, in the optimal conditions of extraction with ultrasound- assisted process (extraction time 12.73 min, extraction temperature 25 C and sonication amplitude 100 %), the extraction efficiency (16.5 %), TPC (75. 1191 mg/100 g), bitter taste compounds (α and β acids 1.01 and 3.09 mg/l respectively) and antioxidant activity (based on DPPH free radical scavenging and reducing power Iron was obtained 40.70% and 409.87 µmol/liter, respectively), higher than the conventional extraction method (maceration, control). Extraction at the optimal point confirmed the obtained results.

Green synthesis plays an important role because of its involvement in unusual syntheses of metal nanoparticles from plant extracts, which have antimicrobial potential. Therefore, green synthesis of nanoparticles from plant extracts is a suitable way to produce nanoparticles. Therefore, the aim of this research was to synthesize Ag/AgCl /TiO2 three-component nanocomposite using Zataria Multiflora plant and evaluate the size and morphology of the produced nanoparticles. For this purpose, synthesis, and characterization of Ag/AgCl/TiO2, a three-component nanocomposite was done using Zataria Multiflora plant extract using UV-Vis, XRD, TEM, and FTIR techniques. Then, the characteristics of nanocomposites were investigated. The results showed that the largest diameter of the non-growth halo was observed in all studied bacteria in the nanocomposite containing 50% color and in the nanocomposite containing 5% (Ag/TiO2mol). The diameter of the non-growth halo increased from 0.5% to 3% in the film containing TiO2/Ag/AgCl nanoparticles in all investigated microorganisms. Also, TEM images showed the uniform loading of Ag/AgCl nanoparticles on the TiO2 surface. Overall, the obtained results showed that Zataria Multiflora plant extract, along with silver and titanium dioxide nanocomposites, has a high potential in producing nanoparticles with high purity, in nanometer sizes, with antimicrobial properties, which has properties in the food industry as a coating and film.

The use of edible coatings to preserve fruits and vegetables during storage has attracted increasing attention. Also, salicylic acid has been used as an anti-ethylene and antimicrobial compound to improve the postharvest life of some crops. In this study, the effects of different concentrations of salicylic acid (0, 1, 2, and 4 mM) and sweet basil mucilage (0, 0.1, 0.2, and 0.3 percent) on the postharvest quality of okra during storage at 10 °C were evaluated. The results showed that increasing the storage time decreased the quality characteristics of okra. Sweet basil mucilage and salicylic acid treatments were significantly effective on maintaining the quality characteristics of okra. The highest levels of fruit firmness, soluble solids, titratable acidity, ascorbic acid, visual appearance, and the lowest weight loss were obtained in the 0.3% sweet basil mucilage and 4 mM salicylic acid treatments. Okra without coating and salicylic acid treatment completely lost its appearance quality during 16 days of storage but okra treated with high concentrations of salicylic acid and mucilage had good quality and required marketability. As a result, sweet basil mucilage and salicylic acid can be used as effective treatments to maintain the quality aspects of okra for a more extended period.

Food security is always under threat due to the limited production resources in agriculture and dependence on a single product such as wheat. Sustainable agriculture requires that in the production of agricultural products, one-sided and single products should not be used. So the aim of this study was replacement of 10% of the wheat flour in the semi-volume Barbari bread formulation by the whole meal flour and malt flour of barley, oats, quinoa and amaranth. The results showed the sample containing 10% whole oat flour had the highest amount of moisture, specific volume and porosity. While the use of malt decreased the amount of the mentioned parameters. Regarding the evaluation of the firmness of the texture, the results showed that the sample containing whole oat had the lowest firmness in 2 h and 3 days after baking, and it should be mentioned that the use of the malt of the studied grains compared to the grain increased the firmness. Also, the analysis of the results showed that the amount of protein in the samples containing oat, amaranth and quinoa flour was higher than other samples. Examining the crust color of the product, showed a decrease in the amount of the L* value and an increase in the amount of the a* value with the addition of malt flour. During the sensory evaluation, the panelists assigned the highest overall acceptance score to the sample containing 10% whole oat flour. Therefore, the producers can enrich their products with oat flour without reducing the quality.

The usage of plant extraction such as tannins, flavonoids & et. as an alternative to fungicidal effects. The aim of this study was to evaluate of  the antifungal effect of Iranian oak Jaft extract after extraction by different methods on Penicillium italicum and (Penicillium digitatum as an indicator of citrus fruit mold spoilage. molds were expossered by different concentrations of oak Jaft extract. The investigated factors including minimum inhibitory concentration (MIC) (mg/ml), minimum lethal concentration (MFC) (mg/ml) and non-growth diameter (mm) were determined by the methods of tube dilution, surface culture and diffusion in agar well (WD). The results showed that different concentrations of aqueous extract had significantly effect (p<0.05) on the non-growth  diameter of molds. The antifungal effect was significantly (p<0.05)increased in concentrations of 40 and 80 mg/ml aqueous extract. In this research, Fludioxionil 25%  poison as a control group showed a significant difference(p<0.05) in molds growth. In general, the extract of Iranian oak Jaft can be used to control the fungal spoilage of citrus fruits.

Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products.

Spirulina is the general name of filamentous, multicellular and blue-green microalgae, of which the two genera Arthrospira and spirulina are the most important foods. This algae is the most common and widely used species that has been studied and investigated in many fields, especially food and medical industries. Chemical analysis of spirulina microalgae shows that it is an excellent source of some macronutrients and micronutrients. Spirulina is rich in nutrients, vitamins, amino acids, minerals and fatty acids that are very important for health. The cell cover of spirulina is made of a thin hydrocarbon membrane that is very quickly digested by gastric juice, for this reason spirulina is completely digestible and is one of the richest food sources available. By adding spirulina, the nutritional properties of dairy products will be improved and they will have a better texture, appearance and color than before because spirulina can be used as a stabilizer and add 1 to 1.5% of spirulina powder to dairy products. Like cheese, it reduces water and moisture in it, which makes it softer and is directly related to increasing its shelf life. The dairy industry is one of the most polluted industries that contains elements such as phosphorus, nitrogen, carbon, etc., which microalgae use to completely remove pollutants such as phosphorus, nitrogen, etc., which become spirulina blue green algae. The use of nutrients in the dairy industry and the reduction of organic load are lower so that the water can be used.

In fish processing industries, 50-70% of primary fish are produced as waste, while they are rich sources of protein and essential amino acids. The optimal use of these wastes and the production of compounds with high added value that have significant health-giving properties is one of the important challenges of fish processing industries. In this research, the effect of hydrolysis conditions (time: 30-300 minutes and enzyme concentration 0.5-3%) and type of protease (pepsin and trypsin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, No radical scavenging activity, total antioxidant capacity and Fe reducing power) of hydrolyzed protein obtained from Skipjack viscera were evaluated using response surface methodology. The results showed that the optimal conditions for the production of hydrolyzed protein with the maximum antioxidant properties with pepsin and trypsin enzymes were respectively: hydrolysis time of 179.09 and 143.62 minutes and enzyme concentration of 2.63 and 1.94 %; In this condition, the degree of hydrolysis of the hydrolyzed proteins resulting from the activity of trypsin was calculated to be higher than that of pepsin. Comparing the antioxidant properties of the hydrolysates obtained from the two enzymes used showed that the hydrolyzed protein obtained from trypsin had a stronger antioxidant potential than pepsin. Therefore, it can be stated that the hydrolyzed protein of the Skipjack viscera using trypsin enzyme as a health-giving supplement and with high added value can be used in the production of functional food products and health supplements for athletes and elderly people.

Today, there is a great desire to consume superfoods. Among them, foods and drinks containing probiotics and prebiotic compounds are also important. Probiotics are known as live microorganisms that balance the host's microbial flora in sufficient quantities. Most probiotic microorganisms are lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus and Streptococcus lactis. Inulin is a sugar compound (of the oligosaccharide type) and is indigestible or with little digestibility, it is soluble in water and has prebiotic properties, and as a source of carbon or energy, it selectively causes the growth or activity of probiotics. Cocoa milk is one of the flavored milks and high amounts of sugar are used in its formulation. Using other sweeteners as a substitute can lower the amount of calories consumed by the consumer and prevent some diseases such as diabetes and obesity. Stevia is a di-terpene glycoside, which is 300 times sweeter than sugar. In this research, stevia was used as a substitute for regular sugar and inulin as a prebiotic in the production of synbiotic cocoa milk with Lactobacillus plantarum, and 6 samples were prepared and coded; Samples include T1 (58 of stevia); T2: (%4 of stevia ); T3: (%8of inulin + %8 of sugar); T4: (%4 of inulin +%8 of sugar); T5: (%4 of stevia + %4 of inulin + 120 grams of sugar); T6: (%8 of sugar, control sample) per amount of milk consumed (3 liters of milk).The viability of probiotics, pH, acidity, Brix, viscosity, sedimentation rate and sensory evaluations of the samples were investigated on the first, third and seventh day of production. According to the results obtained from the research, samples containing inulin,especially T5 and T4 samples, had more live probiotics after 3 and 7 days of storage ....

During last decades, consumer awareness in importance of healthy intake has led their tendency towards the potential health benefits of particular foods and food ingredients. These conditions resulted in development of functional foods. In the current research, the effect of different concentrations of demineralized ultrafiltrated whey powder (DUWP) at levels of 0, 1 and 2% (W/V) and lactulose at levels of 0 and 1% (W/V) on symbiotic ultrafiltrated cheese were evaluated as a functional food. The color values, total acceptability and survival ability of Bifidobacterium bifidium during 60 days of storage at 4 °C were studied. Results showed that as the amount of lactulose and DUWP powders increased, the number of probiotics enhanced meaningfully, while the number of probiotic bacteria deceased with passing the storage time (p<0.001). However, the count of probiotic bacteria in samples containing lactulose and 1 or 2% DUWP at the end of 60 days of storage time were in the standard range of probiotic foods (>107 Log cfu/g). The colorimetric results showed that as the amount of DUWP and the storage time increased, the lightness (L*) decreased significantly (p<0.001); but addition of both powders had no significant effect on a* and b* values. Based on the obtained results, the synbiotic cheese containing 1% DUWP and 1% lactulose powder as compare to control sample had a higher count of probiotic bacteria. Meanwhile, no differences in color quality and total acceptability were found between these two samples. Therefore, this synbiotic ultrafiltrated cheese was determined as the best functional cheese sample.