نشریه فرآوری و نگهداری مواد غذایی
سال پانزدهم شماره 2 (پیاپی 38، تابستان 1402)

Its quality, nutritional properties, and physicochemical properties have made sheep meat very popular, and juiciness, smell, and taste are directly related to its quality. In spite of this, meat and meat products are susceptible to chemical and microbial spoilage during production, transportation, storage, and consumption. The high moisture and nitrogen content of meat, along with its suitable pH and fermentable carbohydrates, makes it an ideal environment for spoiling and poisonous bacteria and fungi. Food packaging can increase the shelf life of food products by inhibiting or delaying lipid oxidation and microbial growth, and edible packaging has been used to increase the shelf life of meat. Hydrocolloids are widely used in the food industry for various purposes such as gelling agents, stabilizers, and texture modifiers. Lepidium perfoliatum seed mucilage (LPSM) is used in traditional medicine to treat whooping cough, dry cough and lung infections and as a sedative, and due to its good physical, mechanical, and thermal properties, it can be used as a biodegradable packaging to improve the shelf life of various food products. However, polysaccharide-based coatings hardly have an antimicrobial or antioxidant effect, so antioxidant and antimicrobial compounds are usually included in edible coatings to improve their performance. Edible coatings enriched with plant essential oils, through controlling microbial growth, inhibiting lipid oxidation and improving the appearance of foods are widely used in food preservation. T. carmanicus plant was dried at room temperature and then powdered using a mill. After that, 50 g of the powder was transferred to the Clevenger device containing 750 ml of distilled water, and the extraction process was carried out by distillation with water for 3 h. The obtained essential oil (TCEO) was collected in a glass container and stored at 4 °C. Its phenol content (based on Folin-Ciocalteu method), flavonoid content (based on aluminum chloride colorimetry method), antioxidant activity (based on DPPH and ABTS radical scavenging methods), and antimicrobial activity (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) against pathogenic bacteria (Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Listeria innocua, and Staphylococcus aureus) were evaluated. TCEO (0, 0.5, 1, 1.5%) was then added to the LPSM to prepare an edible coating to improve the shelf-life of lamb slices during cold storage (4 °C, 10 days). The physicochemical (pH, moisture content, hardness, peroxide value, and thiobarbituric acid value), microbial (total viable, psychrotrophic, E. coli, S. aureus, and fungi counts), and sensory (color, odor, texture, and overall acceptance) properties of the samples were evaluated during storage period. The essential oil with 0.96% extraction yield contained 52.22 mg GAE/g total phenol and 18.43 mg QE/g total flavonoids. The antioxidant activity of TCEO was found to be 357.13 and 312.18 μg/ml based on DPPH and ABTS radical scavenging methods. Based on disc and well diffusion agar tests, S. aureus and P. aeruginosa were the most sensitive and resistant strains to the essential oil, respectively. Increasing the storage time caused a significant increase in the total count of viable bacteria, psychrotrophic bacteria, E. coli, S. aureus, and fungi (p < 0.05); however, this value decreased significantly with the increase in the concentration of the essential oil in the edible coating. Moreover, the use of LPSM-TCEO edible coating inhibited the extensive changes in pH, moisture, peroxide value, and thiobarbituric acid value in lamb slices during storage period.

Considering the ever-increasing frauds in honey production and the huge price difference between natural honey and nutritional honeys and the lack of a national standard for it, a laboratory study and investigation to determine the physicochemical characteristics of the product with the aim of spreading the production of a healthy product, according to the standard And informing consumers is very important. Six authentication features including sucrose, sugar before hydrolysis, fructose to glucose ratio, diastase, proline and hydroxymethylfurfural were tested. Also, the parameters of humidity, free acidity and electrical conductivity, which have a great impact on the diagnosis of honey quality, were measured. In this research, the effect of factors such as the type of region, the type of nutrition and the time of honey harvesting on the authenticity factors of honey according to the Iranian standard has been investigated. The results of the test on honey samples obtained from feeding with sugar syrup showed that if a lower concentration of sugar syrup is used (2 parts of sugar and 3 parts of water) and the harvesting time is observed, only the parameters of sucrose, sugar before hydrolysis, the ratio of fructose to Glucose and in some areas proline do not fall within the permitted range of the natural honey standard. In addition, except for the characteristic of sucrose, other characteristics did not have much difference with the allowed amount. However, the amount of sucrose in the best conditions was about 15, which is much higher than the standard limit of natural honey. On the other hand, by changing the way of feeding and choosing longer periods of time and fewer meals for the bees, the bees will be given the opportunity to collect nectar and will do more processing on the honey. The resulting honeys were called semi-nourished honey, whose characteristics were much closer to natural honey. The range of sucrose of the samples of the second harvest varied in the range of 8.5-10.5% by weight, and the ratio of fructose to glucose and reducing sugars were within the standard permissible range. Diastasis values were within the standard range except in Golpayegan region; probably due to geographical conditions and vegetation. Even though the amount of proline was found to be lower than that of natural honey, it was within the allowed standard range. According to the obtained results, taking into account the best conditions in terms of sugar syrup concentration, feeding method and harvesting time, sucrose parameters, fructose to glucose ratio and in some cases proline were affected and their values were within the permissible limits of the national standard. They are not suitable for natural honey. For the sucrose of feeding honeys with sugar at least 12%, the ratio of fructose to glucose at least 0.8 and proline at least 170 ppm is suggested.

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstract mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes. In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative. to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

In the food drying industry, it is especially important to use various pretreatments to reduce drying time and improve nutritional properties. As a fast and effective heating source with together thermal and non-thermal impacts, microwave can directly affect the food material, thereby speed upping physicochemical reactions, and drying rate, and produce high-quality dried products. Using new methods such as infrared reduces drying time and improves the quality of the dried product. Sprouting is one of the most traditional methods used for reducing most of the anti-nutritional constituents in legumes. In addition, sprouting is considered to enhance the nutritional and quality characteristics of legumes. For the preparation of sprouts, lentils were purchased from a market, cleaned, soaked for 24 hours, and then germinated at 25°C for 48 hours. In this study, the effects of microwave time and dryer type (hot-air and infrared) on drying time, effective moisture diffusivity coefficient and rehydration of sprouted lentils were studied to model drying kinetics. To apply microwave pretreatment, sprouted lentils were placed in a microwave oven for 0, 20, 40, and 60 seconds, and after exiting from device, they were placed in a hot-air (with a temperature of 70°C) and an infrared (power of 250 W) dryers in a thin layer. The results of this research showed that microwave pretreatment increases the outflow rate of moisture from the sprouts, increases the effective moisture diffusivity coefficient, and shortens the drying time. By increasing the microwave treatment time from 0 to 60 s, the sprouts drying time in hot-air and infrared dryers decreased by 38.46% and 25.53%, respectively. The average drying time for the samples was 130.8 minutes for the hot air dryer and 26.3 minutes for the infrared dryer. The average effective moisture diffusivity coefficient calculated for the samples placed in the hot air dryer was 2.82×10-10 m2s-1 and for the infrared dryer it was 1.76×10-9 m2s-1. Microwave exposure time and drying method had a significant effect on samples rehydration, with higher values for this parameter in microwave-treated and hot-air dried samples. To study the drying kinetics of sprouted lentils, the Page model was selected as the best model because a mathematical model was fitted to the laboratory data and had the highest accuracy. In general, the optimal conditions for drying sprouted lentils were pretreatment in a microwave oven for 60 seconds followed by the use of an infrared dryer.

Grape seed oil is a rich source of omega-9 and omega-6 fatty acids, but the problems related to the production of food enriched with omega-9 and omega-6 fatty acids (the predominant essential fatty acids in grape seed oil) It is accompanied by the spontaneous oxidation of long chain fatty acids, which leads to a shorter shelf life, and due to their hydrophobic and unstable properties, they are difficult to dissolve in water and are easily oxidized, which leads to destruction and emergence The flavor becomes unpleasant. Therefore, it is necessary to develop effective delivery systems that can use grape seed oil in liquid foods more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has received a lot of attention due to its various advantages, including the complete encapsulation of lipids, preventing the attack of peroxides and controlling the release of bioactive compounds. To prepare multilayer emulsion, grape seed oil was added to 1% gelatin solution and homogenized with a homogenizer. For the secondary emulsion, the primary emulsion was mixed with 2% chitosan solution and homogenized with a homogenizer after adjusting the pH. To prepare a three-layer emulsion, basil seed gum solution was added to the double-layer emulsion and homogenized again. Then, the particle size, viscosity, zeta potential, turbidity and refractive index, peroxide and thiobarbituric acid index of the samples were checked during one month of storage at two temperatures of 4 and 25 . The results showed that the maximum stability of single-layer, double-layer and three-layer emulsions was at pH 5, and the stability increased with the increase in the number of layers of grape seed oil multilayer emulsion. In fact, at this pH, gelatin, chitosan, and basil seed gum have negative, positive, and negative charges, respectively, and strong electrostatic interactions occur between biopolymers, after which LBL emulsions become stable. After the one-month storage period of emulsions, the particle size, viscosity, turbidity, refractive index, peroxide and thiobarbituric acid value have increased. Also, during the one-month storage period, by examining the physicochemical parameters (particle size, viscosity, zeta potential, turbidity and refractive index), the stability of emulsions at refrigerator temperature was higher than at ambient temperature. The results show that chitosan and basil seed gum can be used to form coating layers around fat droplets such as food emulsions, which can inhibit lipid oxidation and increase the stability of essential unsaturated fatty acids. Also, after study of the physicochemical and physical stability examination, it was found that the three-layer emulsion was more effective in maintaining these characteristics over time than the other two emulsions.

Camel milk has many nutritional and therapeutic properties. Additionally, due to the absence of beta-lacto globulin, it does not cause allergic reactions. Phenylketonuria is a hereditary metabolic disease that unable to metabolize the amino acid phenylalanine. The most severe clinical complication of this disease is irreversible mental retardation. Nowadays, using food sources without phenylalanine is the only way to cure. The aim of this research was to produce spray dried low-phenylalanine whole camel milk in a laboratory scale with optimum flow ability to be used in the diet of these patients.

Fresh camel milk was prepared from dromedary camels (Golestan, Iran) and its amino acid phenylalanine (Phe) content was measured by HPLC method. Then, whole camel milk was hydrolyzed by using two types of protease (Aspergillus oryzae and papain) in three different ways. The optimum method for removing the amino acid phenylalanine from whole camel milk was determined by calculating and comparing the analysis of variance of the removal efficiency of phenylalanine. This low-Phe sample was dried in a spray dryer with three variables parameters of inlet temperature in three levels 120, 140 and 160°C and feed flow rate in three levels 400, 600 and 800 mL/min and air flow rate in three levels 15, 20 and 25 m3/h. The experimental design in the drying stage was response surface method (RSM) and Box-Benken experimental design.

The results showed that by using the combined method of two enzymes of Aspergillus oryzae and papain with equal amount and using activated carbon of 0.9 gr/gr protein, a 99.33% decrease in the amino acid content of phenylalanine was observed in whole camel milk. The sample of hydrolyzed camel milk with the lowest amount of Phe was used in a spray dryer at three temperatures from 120 to 160°C and three feed flow rates from 400 to 800 mL/min and three air flow rates from 15 to 25 m3/h. The results showed that the parameters used in spray dryer had significant effect on the flow ability characteristics of low-Phe whole camel milk powder produced in the research including bulk and tapped density, filling and emptying repose angles, dispersibility, wettability, cohesiveness, Particle size distribution and color parameters.

Analysis of variance (ANOVA) of the results showed that the effect of inlet temperature parameters on bulk and tapped density of low-Phe camel milk powder was significant (P>0.05). The highest bulk and tapped density related to the sample was dried at 120°C and the feed flow rate of 600 mL/min and the air flow rate of 25 m3/h (520 and 630 kg/m3, respectively) And the lowest of them was 172 and 340 kg/m3 for the sample was dried at 140°C, feed flow rate of 800 mL/min and air flow rate of 15 m3/h. The Carr Index of low-Phe camel milk powder showed that the sample was dried at 160°C and a feed flow rate of 600 mL/min and an air flow rate of 20 m3/h had very good flowability. The same sample according to Hassner's Ratio was very good powder. The angle of repose of filling was directly related to the cohesiveness of powders, so that the angle of repose of filling increased with the increase of cohesiveness. The falling repose angle was also inversely related to the flowability of the samples, and by reducing the repose angle, their flowability was done more easily. Increasing the inlet temperature of the spray dryer also increased the size of powder particles and the amount of a* and b*, while the amount of l* of the sample of whole camel milk powder decreased.

Today, due to the harms such as the increase in the possibility of heart and carcinogenic risks and the occurrence of stomach problems that artificial food additives have for the body, attention is paid to antimicrobial compounds of plant and animal origin that cause microbial and chemical control and increase the shelf life of food. is an increase. Essences, extracts, and medicinal and edible plants due to their antimicrobial compounds, prevent the growth of pathogenic pathogens and delay the growth of spoilage agents in food, as well as food additives, have received the attention of the food and packaging industry today. The need for antibiotics, controlling the microbial contamination of foods, developing technologies to improve shelf life, removing undesirable pathogens and delaying microbial spoilage, and reducing the resistance of pathogenic microorganisms or increasing cell resistance are some of the benefits of these natural antimicrobials. The use of microencapsulation technology is one of the new methods for increasing the antimicrobial and antioxidant performance of extracts, which helps to increase their performance.

In this research, an HPLC device was used to identify the transferred phenolic compounds of rosemary. Also, with the MIC and MBC tests of rosemary essential oil, its antimicrobial ability was checked. Rosemary essential oil was prepared in the form of microcapsules with maltodextrin/modified starch by spray drying and freeze-drying methods with and without ultrasound. Microcapsule tests including morphological characteristics, entrapment percentage, release percentage, particle size, and properties of rosemary binding to maltodextrin/modified starch microcapsules were investigated. The design was done completely randomly and in three replications. The results of the tests were analyzed using Minitab 16 software at the probability level of 95%.

The results showed that the treatments of microcapsules prepared by freeze-drying and ultrasound had uniform morphological characteristics, smaller particle size, and larger particle size. The size range of microcapsules ranged from 95 μm to 119.2 μm and the polydispersity index was observed from 0.360 to 0.443 between microcapsules treatments. However, the microcapsule treatments prepared by the spray drying method without ultrasound had the highest particle size and the lowest entrapment and release percentage. In terms of the type of bonds created between maltodextrin, modified starch, and rosemary, no significant differences were observed in any of the methods (p>0.05). Total resulting. Finally, microcapsule treatment prepared by freeze-drying method and ultrasound was selected as the optimal treatment. This ratio can be used as an optimal mode in the food industry as an antimicrobial and antioxidant microcapsule.