Journal of Food Biosciences and Technology
Volume:13 Issue: 4, Autumn 2023

Probiotic soy cheese is a fermented soy milk product that has nutritional and health properties. The aim of this study was to investigate the effect of kind of probiotic culture on the sensory properties and proteolysis in soy probiotic cheese during storage. Probiotic soy cheese was produced using cheese starter (25% thermophilic + 75% mesophilic) as well as probiotic strains of Lactobacillus acidophilus, L. casei and Bifidobacterium lactis. The control sample (without probiotic bacteria) was also produced. These samples were stored for 1 month. Probiotic bacteria added to soy cheese had good survival, therefore after one month storage, the probiotic bacterial count was more than 7 log CFU/g. The quantity of soluble nitrogen and non-protein nitrogen in the samples increased during storage. Treatment 3 (containing cheese starter + B. lactis) had a higher rate of proteolysis during storage than the other treatments. Taste, odor, texture and overall acceptance scores of sampels decreased during storage (p<0.05) but no change in color score was observed.  Treatment 1 (containing cheese starter + L. acidophilus) obtained the highest score of sensory overall acceptability and was recognized as the superior treatment.

In this study, the efficiency of Basil seeds mucilage (BSM) as an edible coating (three concentrations of 0.5, 1.0, and 1.5%) and the temperature of frying oil (three concentrations of 155°C, 170°C, and 185°C) on reduces oil absorption and moisture retention of zucchini slices during the frying process were investigated. The color index includes a* (redness), b* (yellowness), L* (lightness), and color change intensity (∆E) was used to determines the appearance changes of fried zucchini slices. The BSM coating treatment reduced the oil absorption of fried zucchini slices by approximately 22.48%. Increasing the BSM concentration from 0.0% to 1.5% significantly decreased the oil absorption of zucchini slices from 8.96% to 6.94% (P<0.05). On the other hand, the moisture content of the samples increased from 83.9% to 86.88% with increasing gum concentration (P<0.05). The lowest ∆E and surface shrinkage (%) values were obtained for zucchini slices treated with 1.5 % BSM and fried at 155°C. By increasing the BSM concentration from 0.0% to 1.5% significantly decreased the percentage change in surface area of fried zucchini slices from 33.13% to 26.41% (P<0.05). The appropriate coating suspension and frying temperature to reduce oil absorption and moisture retention of fried zucchini slices were 0.5% BSM and 155°C, respectively.

Currently, processed fruits and leather are consumed as one of the most popular goodies in the country and the position of this product in the food basket of Iranian families is gradually becoming important. The aim of this study was to investigate the effect of Sargassumillicifolium, Ulvalactuca, and Gracilariacortica algae at different concentrations (1.5 and 3%) on the physicochemical (moisture, ash, pH, acidity, SO2, amino acid composition, and texture), microbial (total count, coliforms, Escherichia coli, Staphylococcus aureus, acid resistant bacteria, mold and yeast) of processed fruit. The results showed that the moisture content, ash, insoluble ash, pH, acidity, salt, and sulfur anhydride in different samples were the range of the national standard of Iran. The moisture content decreased while as pH increased during the storage period. Seventeen amino acids including essential and non-essential amino acids such as aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, proline, tyrosine, valine, methionine, cystine, iso-leucine, leucine, and phenylalanine were identified. The microbial contamination of samples decreased during storage. Escherichia coli and Staphylococcus aureus count was not reported in any of the samples. The coliforms, acid-resistant bacteria, mold, and yeast populations of different samples didn’t show significant differences (p˃0.05). Since the addition of algae did not adversely affect the sensory properties of the processed fruits, they can be used in the formulation of functional products.Keywords SargassumIllicifolium . Ulvalactuca . Gracilariacortica .Algae . Processed Fruit

Adiponectin and ghrelin are two hormones that have been known as an important regulator of food intake. Traditional medicine has made use of foeniculum vulgare. We evaluated fennel effect on body weight, lipid profile, ghrelin, and adiponectin levels. 35 healthy adult male BALB/C mice that dividing into five groups including; Control, Sham, and treatment with fennel extracts in dose of 50,100 and 200 mg/kg. The injections were daily for 2 weeks. After two weeks, the serum levels of ghrelin and adiponectin were evaluated. Stomach tissue was used to measure the expression of ghrelin and adiponectin receptor by PCR. This study indicated that there was a significant reduction of cholesterol and triglycerides in 50 & 100 mg/kg (99.14285714 ± 0.525, 104.8571429 ± 0.5), and in 200 mg/kg (66.14286± 3.85714) respectively (P<0.05). Serum level concentrations of adiponectin and ghrelin were higher in the fennel 100 mg/kg (1.15625± 0.10) and 200 mg/kg (1.2595± 0.04) respectively (P<0.05). Ghrelin receptor gene expression had decreased in all treated groups; 50, 100 & 200 mg/kg (0.295469± 0.128666, 0.450276± 0.067683, 0.129677± 0.019871), respectively (P<0.05). Adiponectin receptor type 2 gene expression had decreased in all treated groups; 50, 100 & 200 mg/kg (0.5321467± 0.1134928, 0.3770703± 0.0238912, 0.4351948± 0.0667059), respectively (P<0.05). In conclusion, supplementation of fennel could improve of lipid profile, increase serum ghrelin and adiponectin concentration, and decrease their receptors gene expression, which is beneficial for health.

When nutritional intervention is deemed necessary, it is critical to identify the most appropriate nutrition support technique to ensure its efficacy. Tube feeding, also known as Enteral nutrition is a type of delivery system for patients who are unable to eat food orally. As a novel method to nutritional management, a gelatin-maltodextrin water-in-water emulsion for semi-solid enteral nutrition formulation was used. The color characteristics, turbidity, and sensory evaluation of nineteen experimental formulations were studied after 30 days of storage at 5°C using the I-optimal combination design approach. The color attributes were evaluated after jellifying at 5°C and forming dispersion subsequent to melting at 37°C. The samples with gelatin-to-maltodextrin ratio of (4:4) provided the lowest lightness values in gel (70.74) and dispersion (73.78) forms. The green color values for dispersions are slightly higher (-1.77 - (-2.47)) than for gels (-1.1 - (-2.42)). The gelatin to maltodextrin ratio of 7:1 results in increased yellowness in both the gel (14.07) and dispersion (14) forms. Furthermore, increasing the proportion of maltodextrin to gelatin resulted in a loss in luminosity, a decrease in yellow color, and a tendency towards greenish hues. During the 30-day storage period, there was a distinct increase in turbidity levels. The sensory evaluation results, particularly in the categories of odor, flavor, color, and overall acceptability, revealed that the product was well acceptable. On the tenth day, the ideal formula was determined with a ratio of gelatin-to-maltodextrin of 4.02:3.97% w/w.

The presence of taurine in energy drinks stimulates the central nervous system and intensifies brain activity, reducing fatigue and creating alertness. Consuming high doses of taurine can cause adverse symptoms such as headache, irritability, and kidney problems. Therefore, it is necessary to monitor the constituents of energy drinks to ensure the level of taurine in the products. The standard concentration defined for energy drinks is 400-1500 mg/liter and acceptable daily intake (ADI) is equal to 21 mg/kg/day. In this research, high performance liquid chromatography (HPLC) was used to measure and validate the analysis method of 10 different brands of energy drinks. After validation of the method, 10 drink samples were collected from Tehran city and tested for taurine content. In order to separate taurine, a gradient system with a mobile phase of phosphate buffer solution/acetonitrile/ methanol and deionized water (45:45:10) was used and measurement was carried out using ultraviolet detector at 338 nm wavelength. The results indicated that the lowest concentration of taurine among all the examined samples is related to the Red Bull brand with an amount of 116.46 mg/L and the highest amount is related to the Happy Life brand with a concentration of 2006.68 mg/L. It was taken the limit of detection (LOD) was calculated as 27.18 mg/L and the limit of quantification (LOQ) as 90.60 mg/L. Comparison of the obtained results with international standards showed that the taurine content of these drinks is lower than the standard limit in most of the examined samples.