مجله علوم و صنایع غذایی ایران
سال بیستم شماره 10 (پیاپی 143، دی 1402)

Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.

In this study, the effect of microencapsulated grape extract in chitosan nanoparticles (0.5:1 ratio) on surimi prepared from Kilka fish was investigated.  Physical properties of nanoparticles (particle size, zeta potential, and PDI) were 177.3 nm, +32.94 mV  and   0.405 respectively. Also, morphological characteristics  (SEM photo) were  studied and the data showed that the produced nanoparticles were in a favorable condition. After preparation of surimi from Kilka fish, treatments included: Surimi (control)   Surimi containing chitosan-surimi  nanoparticles containing extract and surimi  containing chitosan nanoparticles and extract were prepared and chemical factors of deterioration in surimi (pH,  TVB-N,  TBA  and peroxide) were evaluated on different treatments days (0, 1, 3, 6 and 9) at refrigerator temperature. Also, sensory evaluation of treatments was done  after cooking  by hedonic method. The results showed that the changes in the chemical factors mentioned in the treatments containing chitosan nanoparticles and extract were reduced (p˂0.05).   Sensory evaluation of the use of chitosan nanoparticles along with extract showed a decrease in taste, odor and overall acceptance factors by the consumer. According to the results, The use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay the deterioration of surimi and increase the shelf life of the product and improve organoleptic properties during refrigerated storage.

The current research was conducted to produce a gel emulsion with reduced saturated and Trans fatty acids that can be used as shortening. Hydrocolloids of guar gum, κ-carrageenan, CMC, and maltodextrin were used to prepare gel emulsion. For emulsion stability, PGPR (1%) was used as an emulsifier. In the first phase of the research, for the production of gel emulsion using guar gum from 0 to 0.25%, κ-carrageenan from 0 to 2%, CMC from 0 to 3%, and maltodextrin from 0 to 20%, different formulations were determined by Design Expert software and by Response surface method and optimal design, and samples formulations were produced. Sensory and hardness evaluation tests were performed and regression models for predicting hardness (sensory) responses, overall acceptance, and hardness were presented and the optimal formulation was determined. In the second phase of the research, the optimal formulation of gel emulsion at the levels of 25, 50, 75, and 100% was used to produce biscuits, and the physicochemical, sensory, and peroxide value were investigated. The results showed that by replacing 50% of shortening with biscuit gel emulsion with less amount of fat and saturated fatty acid and without Trans and in terms of physicochemical and sensory properties, it is obtained similar to the sample containing shortening.

Nowadays, developing of safe, non-allergenic, enriched with nutrients and bioactive compounds foods in order to optimize the immune system, prevent and reduce diseases has increased; Therefore, the aim of this research was to prepare a gluten-free functional beverage based on oat containing ginger extract and stevia. For this purpose, the effect of ginger extract (1.5, 3, 4.5%) and the replacement of stevia with sucrose ( 25, 50, 75%) in the form of a factorial experiment based on a completely randomized design in the formulation of a functional gluten-free beverage based on oat containing L.plantarium bacteria was evaluated in order to investigate its physicochemical, sensory and microbial properties during the storage (21 days). The results showed that during the storage, in all treatments, the amount of Brix, total solid, pH and antioxidant capacity decreased significantly and the acidity of the samples increased and on the other hand, with the addition of ginger extract the amount of Brix, total solid and pH of the produced beverage samples decreased and the antioxidant capacity and acidity of the samples increased; Also, the replacement of stevia led to a decrease in Brix, total solid, acidity, but the pH and antioxidant capacity increased significantly. The results of the study of the survival of Plantarium bacteria showed that in all samples, the growth of bacteria decreased during the storage, but the amount of live bacteria was maintained within the standard range. Based on the sensory evaluation results, the sample containing 3% ginger extract and 25% stevia received a higher score from the panalists. Finally, based on all the results, it can be said that the addition of ginger extract and stevia in gluten-free functional beverage led to the improvement the properties of beverage and it can be introduced as a new functional beverage with favorable nutritional properties.

The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics.

The seeds of Cucurbitaceae plants (pumpkin, melon, etc.) are one of the rich sources of protein. Proteins are one of the most important nutritional sources for humans. Enzymatic hydrolysis of pumpkin seed protein by using microwave pretreatment leads to the production of hydrolyzates with bioactive properties, including antioxidant activity. The use of microwave pretreatment causes changes in the 3D structure of proteins, It opens the 3-dimensional structure of the protein and accelerates the access of the enzyme to the peptide bonds. Therefore, the use of microwave pretreatment is a suitable method to save time and enzyme concentration which are used in enzymatic hydrolysis. In this study, The solution of pumpkin seed protein concentrate was exposed to microwave energy with a power of 500-900 W for 30-90 seconds and it was used as a substrate solution in enzymatic hydrolysis experiments. Enzymatic hydrolysis by pancreatin, with the concentration of 0.5 to 2.5% compared to the protein substrate, was performed in the time from 20 to 190 minutes, at the optimum temperature and pH of pancreatin, in order to produce hydrolysates with antioxidant potential. Antioxidant power was measured by using DPPH radical scavenging activity methods, total antioxidant activity (Absorbance at 695 nm) and iron chelating activity. The highest amount of antioxidant activity by using microwave pretreatment was in 105 minutes and the ratio of 1.5% E/S and the optimal conditions that provided by the software to achieve the maximum iron chelating activity (95.5%), DPPH radical scavenging activity (51.5%) and total antioxidant (Absorbance at 695 nm) (0.976), was in 102 minutes and the ratio of 1.5% E/S of which 89.5% corresponded with the obtained results.

The purpose of this research is to strengthen the antimicrobial properties of active nanofibers containing eucalyptus essential oil by using different concentrations of peppermint essential oil for use as active packaging. Nanofibers containing a mixture of eucalyptus essential oil (10%) and peppermint essential oil (concentrations of 0, 2.5, 5, 10% (v/v)) were produced. SEM and Image-J results showed that the loading of essential oil increased the diameter of electrospun fibers from 200 to 400 nm. SEM images showed that the morphology of electrospun fibers is tubular. XRD was used to study the physical structure of electrospun fibers and XRD diffractograms show that adding essential oil to zein did not change the crystalline structure of zein. TGA thermograms showed that the loading of essential oil increased the thermal stability of electrospun fibers. FTIR spectrum shows the interaction between electrospun fibers and the essential oil. Antibacterial test was done by disc diffusion method and the results showed that the fibrous coating containing essential oil prevented the growth of staphylococcus aureus and escherichia coli. According to the results of this research, fibers containing a mixture of eucalyptus and peppermint essential oils can be considered as an active packaging for use in packaging different food products such as cheese, meat and some other food products.

Nowadays, Functional food products as healthy diets have been considered extensively among consumers. Moreover, the use of particular microorganisms, for instance probiotic bacteria, offers probabilities to progress novel foods with appropriate shelf life. In the current research, in order to produce a functional ultrafiltrated (UF)-cheese, demineralized UF-whey powder (DUWP) at the levels of 0, 1 and 2%, and lactulose powder at the levels of 0 and 1% were used. Furthermore, bifidobacterium bifidum was used as probiotic bacteria. The textural characteristics in terms of hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness and sensorial propertis of the symbiotic cheese samples including odor, color, texture and taste were evaluated during 60 days of storage period at 4 ◦C. Results showed that addition of DUWP and lactulose powders except for adhesiveness and springiness caused significant decrease in all textural parameters (P<0.001). Besides, except for adhesiveness and cohesiveness, the mean values of textural parameters usually enhanced up to middle of the storage time and thereafter decreased up to end of storage period (p<0.05). Sensory results revealed that although addition of both DUWP and lactulose powders resulted in lower sensory scores, no significant differences were found between control (without DUWP and lactulose) and sample containing 1% of each both mentioned powders (P>0.05). Therefore, based on the obtained results, sample having 1% of DUWP and 1% of lactulose determined as the best symbiotic UF-cheese sample. Since the potential contribution of this product in community health promotion and reduction of diseases risk, the production and consumption of this functional cheese is proposed.

In this study, the effect of ultrasound pretreatment (at 40 kW power, for 20 min) with single partial solvent including water and ethanol and two partial solvents containing water/ethanol in the form of 30% (water): 70% (ethanol) and 60% (water): 40% (ethanol), were considered on the extraction efficiency, total phenolic and flavonoid compounds, as well as the free radical inhibition rate of the St. John’s wort (Hypericum perforatum L.) extract. In order to analyze the data, a completely randomized design was used in three replications, and the comparison of means was done by Duncan's multi-range test, at the probability level of α=1%, and using SPSS 14. Based on the results, the highest amount of extraction efficiency (18.3 %), total phenolic (0.295 mg GAE/g dw) and flavonoid (0.105 mg QE/g dw) compounds and the inhibition rate of free radicals (84.21 %) was measured in the samples pre-treated with ultrasound along with two partial solvents [30% (water): 70% (ethanol)] and the lowest amount of extraction efficiency (4.21%), total phenolic (0.051mg GAE/g dw) and flavonoid (0.0115 mg QE/g dw) compounds as well as free radical inhibition rate (47.53 %) was specified in water (100 %) solvent.

Prangos ferulacea is a plant that has been used in traditional medicine for its therapeutic properties. The present study was conducted to investigate the antifungal effect of P. ferulacea aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani. The antifungal methods used were disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). The extract concentrations used in the study were 20, 40, 60, and 80 mg/mL. The study found that the antifungal effect was concentration-dependent and increased with concentration. S. cerevisiae was the most sensitive species to the extract while F. solani was the most resistant. At 80 mg/mL, the inhibition zones for S. cerevisiae were found to be 11.90 mm and 13.00 mm in disc diffusion agar and well diffusion agar methods, respectively. The corresponding zones were 9.60 mm and 10.20 mm for F. solani, respectively. In the combined mode (interaction) of P. ferulacea aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for F. solani were found to 256 and > 512 mg/mL, respectively. The results of this study showed that P. ferulacea aqueous extract could be used as a natural antifungal agent to inhibit the growth of pathogenic fungi on fresh fruits and vegetables.

The plant Russian knapweed is known as a blood sugar lowering drug, and the antimicrobial properties of its extracts and essential oils have been proven; Therefore, this study was conducted with the aim of extracting the aqueous extract of R. knapweed and investigating its antimicrobial activity. The aqueous extract of R. knapweed was extracted by the maceration method. The antibacterial activity of the extract against Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus was investigated using disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The results of this research showed that the antimicrobial activity of the extract was dependent on the concentration and the highest diameter of the inhibition zone was observed at the concentration of 100 mg/ml of the extract. Based on disk diffusion agar and well diffusion agar tests, Listeria monocytogenes bacteria had the highest and Escherichia coli, Salmonella typhi, and Bacillus cereus had the lowest inhibition zones, respectively. The minimum inhibitory concentration for Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus bacteria was obtained as 64, 64, 16, and 32 mg/ml, respectively, and the minimum bactericidal concentration values for these bacteria were 512, 512, 256, and 256 mg/ml, respectively. In generally, the Gram-positive bacteria were more sensitive to the extract compared to the Gram-negative types. The growth of pathogenic bacteria and the diseases transmitted by these bacteria can be controlled by using natural antimicrobial compounds such as R. knapweed aqueous extract.

Grape is a very perishable fruit that has a short shelf life. Due to the increase in consumer awareness, the tendency to use natural preservative compounds instead of pesticides and chemical preservatives has increased. Plant essential oils are considered to be the most appropriate natural compounds due to their potentially effective compounds. Therefore, the aim of this research was to identify the chemical compounds of Foeniculum vulgare essential oil, determine its phenolic and flavonoid content, and investigate the antioxidant and antifungal activity of this essential oil against a number of molds that cause spoilage after grape fruit harvesting. The compounds identified in F. vulgare essential oil included limonene, fenchone, p-allylanisole and anethole, which made up 97.60% of the total essential oil. The total phenol content of F. vulgare essential oil was equal to 26.29 mg GAE/g and the total flavonoid content was equal to 19.23 mg QE/g. The antioxidant properties of the essential oil of this plant were obtained by DPPH, ABTS and beta-carotene-linoleic acid decolorization methods, respectively, 38.56, 42.12, and 30.30%. Also, , it was found that Foeniculum vulgare essential oil is capable of inhibiting and controlling Rhizopus stolonifera, Aspergillus niger, and Botrytis cinerea. Due to the antimicrobial and antioxidant compounds present in F. vulgare, the essential oil of this plant can be used as a compound with practical properties to increase the shelf life of agricultural products, including grapes.

Phase separation and cocoa precipitation at the bottom of the bottle of cocoa milk is unpleasant from the consumer's point of view. Usually the amount of cocoa particles precipitate at the bottom of the bottle is of most importance. The aim of this research was to investigate the effect of five levels of stabilizers including: xanthan, κ‐carrageenan and mono-diglyceride on the sensory and physicochemical characteristics of cocoa milk using the response surface method (RSM). Therefore, 20 treatments were produced in three blocks with six replications at the central point, then physicochemical properties and sensory evaluation tests were performed. Numerical optimization method has been applied to produce optimal cocoa milk with a suitable viscosity of 110 centipoise and the lowest amount of phase separation and precipitation. The suggested samples of the software were compared in the production laboratory with the real results of cocoa milk with a one-sample T-test software at a 95% confidence level, which confirmed the correctness of the predicted model due to the absence of significant differences. Based on the results, it was found that the increase of hydrocolloids caused an increase in viscosity as a confidence level (p<0.001), as well as an increase in product stability and a decrease in the amount of sediment formation. Sensory evaluation showed that κ‐carrageenan had the greatest effect on overall acceptance, followed by xanthan and mono-diglyceride (p<0.001).

Coffee Mix is one of the most popular instant drinks in the world, which is widely consumed. This product can cause nutritional problems due to the significant amount of sugar in the formulation. On the other hand, due to its beneficial properties, honey and ginger powder can be used in the instant coffee powder formula, to solve the anti-nutritional effects of sugar and to take advantage of the beneficial properties of ginger and honey powder. In this study, the effect of adding honey powder as a substitute for sugar in amounts of 0, 5, 10, 20, 30, and 35% of the consumed sugar and ginger powder in amounts of 0, 0.05, 0.1, 0.2, and 3 0.0 and 0.35% were added to the 3 in 1 instant coffee formulation and the physicochemical properties, phenolic compounds, antioxidant capacity and sensory properties and microbial properties of the coffee mixture were evaluated. The research results showed that adding honey and ginger powder to the instant coffee mixture improves its physicochemical properties and overall acceptability. Sensory tests conducted by the evaluators also determined that the treatment of 20% honey powder and 0.2% ginger and the treatment of 10% honey powder and 0.3% ginger were more favorable samples in terms of overall acceptability. The treatment of 30% honey powder and 0.3% ginger had the highest amount of phenolic compounds and antioxidant capacity. Therefore, the most appropriate treatment in terms of nutritional characteristics was the treatment of 30% honey powder and 0.3% ginger.

Calotropis procera from the Apocynaceae family is called Stabregh in Iran. This plant is found in tropical areas and southern coasts in Iran and North Africa, Middle East Asia, and Southeast Asia on coastal sand dunes. In this study, the C. procera extract was separated using water solvent. The antifungal effect of C. procera aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani was investigated. The antifungal activity was evaluated through, disk diffusion agar (Kirby-Bauer), well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). In the combined mode (interaction) of C. procera aqueous extract with nystatin antibiotic was investigated. In general, Saccharomyces cerevisiae and Alternaria solani were the most sensitive and resistant fungal strains with the highest and the lowest diameter of inhibition zone, respectively. So that the diameter of the inhibition zone for Saccharomyces cerevisiae and Alternaria solani in the presence of 80 mg/ml extract concentration was equal to 13.20 and 8.20 mm, respectively. In the interaction of C. procera aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for Alternaria solani were found to 256 and > 512 mg/mL, respectively.