مجله علوم و صنایع غذایی ایران
سال بیستم شماره 11 (پیاپی 144، بهمن 1402)

The aim of this study was to produce dry aloe vera slice by osmotic-hot air drying method and to investigate the effects of this method on texture, color, shrinkage, water re-absorption ability and water activity. The studied variables included precooking time (5, 7 and 10 minutes), drying time (8, 10 and 12 hours) and drying temperature (40, 50 and 60 ° C) using the response surface method in the form of a central composite design. It was examined with six replications at the central point. The results showed that increasing the temperature to 50°C increased the hardness of the texture, but further increasing the temperature reduced the hardness. The rate of rehydration was affected by drying temperature. With increasing temperature, the rate of rehydration in the samples increased. However, changing the pre-cooking and drying process time had no effect on the amount of this parameter. None of the studied independent variables had a significant effect on water activity. Optimization results showed that pre-cooking for 10 minutes and drying at 53.93°C for 8 hours will produce products with the best characteristics.

Native starches have limited use in the food industry owing to their insolubility in cold water and lack of reactivity. Native starches are susceptible to chemical, physical, and enzymatic modification. This article examines cold plasma as one of the physical mechanisms of starch modification. The structure of each system is analyzed, and the effects of cold plasma at atmospheric pressure on the functional, thermal, molecular, morphological, and physicochemical aspects of various starches researched by different researchers are described. Changes in the characteristics of DBD plasma-modified starch are primarily caused by the depolymerization and cross-linking of amylose and amylopectin side chains. The molecular weight, viscosity, and gelatinization temperature decrease after DBD plasma treatment. The plasma etching of starch granules improves their surface energy and hydrophilicity. Cold plasma is an alternate approach for changing starch characteristics; it may be inferred.

The aim of this study is to investigate aqueous extraction process as a safe and environmentally friendly method for extracting oil from flaxseed. For this purpose, flaxseeds were first roasted (at 120 °C for 45 minutes), then ground and the extraction process was performed. In the aqueous extraction process, temperature (25-70 ° C), time (1.5-5.5 hours) and pH (4-7) conditions were applied and qualitative characteristics (acid value, peroxide value and oil extraction yield) were measured. The results showed that, with increasing extraction time and temperature, the obtained oil yield also increased, so that the maximum yield related to extraction time of 3 hours, extraction temperature of 70 °C and pH=4. Also acid and peroxide values increased by increase of the extraction time and temperature. According to the results of the acid value, peroxide value and extraction oil yield, extraction at 70 °C, 2.45 h and pH=4 was selected as the optimal treatment and quality characteristics of the extracted oil was evaluated during storage. The results showed that, chlorophyll, carotenoids and total phenol content significantly decreased (p≤0.05) during storagemouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[U1] . Also, acid and peroxide values had a significant increase during storage (p≤0.05) and the maximum observed at 60th day storage. It was concluded that aqueous extraction of oil from flaxseed despite its relatively low efficiency, improved quality characteristics and can be a good alternative to conventional methods.

The purpose of this study was to investigate the production of mayonnaise containing oleogel prepared based on sesame oil and organogelators of ethyl cellulose and carnauba wax and to evaluate its physicochemical and organoleptic properties. In this research, the optimization of oleogel production was done based on the hardness and oil migration rate, and the treatment containing 7.41 grams of carnauba wax and 4.41 grams of ethyl cellulose was selected as the optimal treatment. Then 5 types of mayonnaise samples were prepared and physicochemical and sensory tests were performed on them on days 1, 30 and 60. During the storage period, the amount of replaced oleogel had an inverse relationship with peroxide index, thiobarbituric acid and the amount of released oil and a direct relationship with the emulsion stability of the samples. Also, the results showed that the storage time has no significant effect on the color characteristics of the samples; But with increasing amount of oleogel, the *L component of the samples decreases, but the *a and *b components of the samples increase. In the organoleptic evaluation, at the end of the shelf life, all the treatments were in the optimal and moderate range.Therefore, the results showed that mayonnaise with desirable physicochemical and sensory properties can be prepared using oleogels based on sesame oil and organogels of ethylcellulose and carnoba wax.

Production and use of biodegradable films with appropriate physical and mechanical properties and replacing them with synthetic materials is an effective solution to reduce many environmental pollutions. In this study, with the aim of producing biodegradable consistent structure and durable composite films, starch, zein and PVA were mixed with different proportions according to mixture design and ternary composites were prepared.Physical and mechanical properties were compared and optimum formulation were determined. According to the results, adding PVA to starch improved the mechanical properties and adding zein to it reduced the water solubility of the composite films. The optimal formulation of the three-component composite was determined as 85% starch, 15% zein and 5% PVA with a desirability level equal to 98%.The x-ray diffraction patterns of optimal film showed two specified peak at 2θ = 17-19 ° and 2θ = 22-24°, this pattern indicated the amorphous and crystalline structure of the composite film. Finally, differential scanning calorimetry showed that the highest weight loss of composite film is 285/3-340°C equal to 48/2%.

The aim of this study was to investigate the effect of adding balango seed antioxidant extract on some properties of low-fat stirred yogurt. In this regard, the antioxidant extract of balango seeds was extracted by three traditional methods (immersion) for 24 hours, microwave for 3, 12 and 24 minutes and ultrasound for 30, 60 and 90 minutes and tests such as total phenol, DPPH scavenging activity and iron reducing power were performed on them, and according to the results of this part, the best extract was selected and added to low-fat yogurt in different concentrations (0, 0.2, 0.3, 0.4, and 0.5 g/liter). The results showed that the extract obtained after 30 minutes of ultrasound had the highest amount of total phenol, DPPH scavenging activity, and the power of reducing iron. On the other hand, it was determined that the highest and lowest pH and acidity of the produced yogurts, respectively, belonged to the control sample that did not contain the antioxidant extract of balango seeds, and with the increase of the extract in the samples, the pH decreased but the acidity increased, and the sample without the extract had the lowest amount. Watering (28.52%) was among the samples and with the addition of Balango extract to the formulation of manufactured yogurts, the number of Lactobacillus acidophilus increased. Finally, according to the findings of the general acceptance and properties of low-fat stirred yogurt, it can be said that the addition of 0.2 g/liter of balango seed extract leads to the improvement of the qualitative and sensory properties of low-fat stirred yogurt.

Cucumber fruits have a short shelf life in the post-harvest stage due to high water content, high metabolic activity, and spoilage caused by the growth of microorganisms. In this research, the effects of putrescine (0, 0.5, 1, and 2 mM) and chitosan (0, 0.5, 1, and 1.5%) on some characteristics of cucumber fruit during storage at 12±1 degrees Celsius during storage (0, 10, and 20 days) and one day at 25 degrees Celsius was investigated. The results showed that chitosan and putrescine significantly prevent weight loss, maintain total soluble solids, titratable acidity, pH, firmness, total chlorophyll of skin, and ascorbic acid and improve the sensory quality of cucumber fruit during storage. The lowest weight loss and the highest firmness were obtained in the treatment of 1.5% chitosan and 2 mM putrescine at 10 and 20 days of storage. Also, the highest amount of soluble solids, titratable acidity, total chlorophyll, vitamin C, total antioxidant, total phenol, and the lowest amount of pH, and decrease in sensory quality in 10 and 20 storage times related to the treatments of 1.5% chitosan and 2 mM putrescine that showed a significant difference with the control treatment. 1% and 1.5% chitosan coating treatments showed no significant difference in other traits measured during storage, except for weight loss. It seems that pretreatment of putrescine (2 mM) and chitosan coating (1 to 1.5%) can maintain the quality of fruits for a more extended period while increasing the storage life of cucumber.

Oxidation in living organs causes dangerous diseases, including cancer, and in food, it causes spoilage and heavy economic losses. Synthetic antioxidants have adverse and dangerous effects on human health, therefore identifying natural antioxidant compounds is one of the main needs of the food industry. In fish processing industries, about 50-70% of fish, which are potential sources of valuable nutritional compounds such as essential amino acids, are produced as waste. Therefore, finding a way to optimally use these wastes and produce healthy compounds with high added value such as bioactive peptides has great importance. In this research, the effect of hydrolysis conditions (time: 30-300 min and enzyme concentration 0.5-3 %) and type of protease (alcalase and pancreatin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, nitric oxide radical inhibition, total antioxidant capacity and Fe reducing power) of protein hydrolysate from skipjack viscera was investigated using the response surface methodology. The results showed that the optimum conditions for achieving the most antioxidant properties with alcalase and pancreatin were: hydrolysis time of 146.9 and 171.67 minutes and enzyme concentration of 1.94 and 2.17%; in these conditions, the degree of hydrolysis of the produced protein hydrolysates was 25.12% and 20.35%, respectively. Comparing the antioxidant properties of hydrolysates produced by both proteases showed that the alcalase enzyme led to the production of protein hydrolysates with stronger antioxidant properties than pancreatin. Therefore, it can be concluded that the protein hydrolysate of the skipjack fish viscera using alcalase enzyme as a healthy and value-added product can be used in the production of functional products and health supplements.

The purpose of this research was to investigate the antioxidant properties of mustard seed sprout extract extracted with acetone and methanol in interpretation by ultrasound method and the effect of using the said extracts on the oxidative stability of soybean oil. The antioxidant properties of the extracts were evaluated by evaluating all the phenolic compounds, the free radical power and also the power of the reviving agents, and the stability of the oil samples containing the extract after baking at 25 degrees centigrade in daytime temperature, fifth. The 15th, 20th, 25th and 30th preservatives were evaluated by performing tests to determine the anisidine number, peroxide number, oxidative stability index, and thiobarturic acid index. The design was carried out in a completely random format with three replications. The results were analyzed with Duncan's method at a significance level of 0.05%. The results showed that there was no statistically significant difference between total phenolic compounds, free radical power, and iron reduction power of methanolic and acetone extracts of mustard seed sprouts (p≥0.05). However, mustard extract extracted by ultrasound had the highest level of phenolic content, free radical scavenging power and also reducing power (p≥0.05).

Brucellosis is a momentous zoonotic disease. Unpasteurized milk and milk products are the leading sources of Brucella transmission to humans. The present research was conducted to investigate the contamination of local crumbled Kope cheeses distributed in Urmia city with Brucella species and evaluate the antibiotic-resistance pattern of the isolates. Fifty samples of local cow’s Kope cheese were randomly collected from traditional dairy retailers in different regions of Urmia by sterile conditions in 2022. The samples were cultured in Brucella enrichment broth and then in Brucella selective agar with a supplement. Molecular identification of Brucella spp. was done using specific primers by polymerase chain reaction (PCR). Antimicrobial susceptibility testing on the isolates was performed by the Kirby-Bauer disc diffusion method. Among the tested samples, two samples were contaminated with Brucella (4%). One was contaminated with B. abortus bv. 1, 2, and 4 (2%), and the other with B. melitensis (2%). The isolates were sensitive to azithromycin, imipenem, doxycycline, rifampin, and co-trimoxazole antibiotics and were resistant to ampicillin, amoxicillin-clavulanic acid, tetracycline, gentamicin, and ceftriaxone antibiotics. Also, the B. abortus strain was sensitive to ciprofloxacin, but the B. melitensis strain was resistant. The isolates showed multi-drug resistance (MDR) characteristics. From the findings, it can be concluded that Brucella contamination in local Kope cheeses distributed in Urmia city is low; However, due to the high pathogenicity of B. melitensis for humans, it is recommended to screen infected cows, vaccinate sheep and goat herds, and prevent the supply of unpasteurized milk and milk products. It is also recommended to evaluate azithromycin and imipenem antibiotics along with other common antibiotics in brucellosis.

The use of chemical treatments to prevent waste after harvesting fruits has harmful effects which are considered as an important factor in reducing their shelf life.Since the ancient time,Plants have been one of the first available resources for treatment. Recently, extensive research has been done on medicinal herbs such as aloe vera. This plant is able to play an important role in preserving the freshnees and quality of fruits and also controlling fungi.it can also be used as a barrier to the entry and exit of materials,transfer of components and additives, and prevention of the growth of microorganisms on the surface of fruits as well as their mechanical protection. Aloe vera coating was used in different concentrations of gel (100,75, 50, 25%) during 24 day sof storage at 12ºc.Microbial stability, physicochemical properties (weight loss,tissue stiffness, pH , Soluble solids) and color sensory properties of the banana coated with aloe vera gel were evaluated and compared to the control after 24 days of storage. The results showed the coating of aloe vera had an effect on all the sensory attributes and singnificantly delayed the growth of microorganisms and effectively reduced weight loss compared to the contro and this coating caused beter preservation of stiffness and freshness of bananas coated with aloe vera gel.It readuced soluble solids and had a significant effect on the pH of the treatments and had no significant effect on the sensory properties of color in different treatments compared to the control.It can be concluded that edible coatings act as a barrier against moisture migration, And some,coating such as aloe vera antimicrobial and antifugal properties.Therefore,t he coating of aloe vera gel on banana fruit in cold storage increases its shelf life and preserves its freshness.

In present study, the effect of different levels of oregano essential oil (0, 250 and 500 ppm) and gellan gum (0, 0.25, 0.5 and 0.75%) on the physicochemical, microbial and sensory properties of doogh during 60 days of storage in refrigerator conditions. The results showed that gellan gum and oregano essential oil had no significant effect (p<0.05) on the chemical properties of doogh including acidity, pH, fat and dry matter. Adding gellan gum to doogh increased the viscosity and stability of Doogh. Oregano essential oil significantly increased (p<0.05) DPPH radical inhibition and reduced oxidation. The minimum inhibitory concentration and the minimum bactericidal concentration of oregano essential oil on Escherichia coli are 1.6 and 3.12 mg/ml, respectively, and for Staphylococcus aureus, 0.4 and 0.80 mg/ml, respectively. was reported. In terms of sensory characteristics, the use of oregano essential oil and gellan gum did not have a significant effect (p<0.05) on the color of doogh, but the essential oil improved the flavor of doogh, gellan gum improved the mouth feeling. The doogh containing 0.5% gellan gum and 250 ppm of oregano essential oil had more acceptability and stability in terms of sensory properties and was free of contamination, which was recognized as the best treatment.

Vegetables are perishable and cultivated seasonally. The aim of this study was to employ a combined thawing through hot air-infrared system, while investigating the effects of temperature, airflow velocity, and infrared radiation power on thawing time and the quality attributes of thawed carrots. In this research, carrot samples, having been washed and shaped using a cylindrical mold measuring 22.5 mm in diameter and 12 mm in height, were subjected to freezing at -18°C for 48 hours. Thawing parameters were air temperature (30°C and 40°C), airflow velocity (0.5  and 5 m/s), and infrared power (100 and 300 watts). The sample thawed at 25°C was control sample. Data analysis showed that reciprocal effect of increasing temperature, power of the radiation source and air flow speed had a significant effect on the thawing time, vitamin C, β-carotene, the thawing loss, and pH (P≤0.05). This system was able to significantly reduce the thawing time this time for the control sample was 47.66 minutes and for the shortest thawing time, the treatment 8 (F5P300T40) was 6.23 minutes. The lowest pH value was related to treatment 7 (F0.5P300T40) 5.81 and the highest value was related to treatment 1(F0.5P100T30) 6.15. The highest amount of β -carotene was related to treatment number 8 (F5P300T40) 48.12 mg/100g and  the lowest amount was related to treatment 5 (F0.5P100T40) 14.03 mg/100g. The highest amount of vitamin C was related to treatment 4(F5P300T30) 12.36 mg/100g and the lowest amount was related to treatment 1(F0.5P100T30) 3.68 mg/100g. . In the thawing loss, the highest amount was related to treatment 1 (F0.5P100T30) 19.7% and the lowest amount was related to the control sample7.44%. . Due to the low start-up cost, shorter process time and favorable quality, hybrid defrosting is widely used in the food industry.

In general, various physicochemical changes can occur in bread in post-baking conditions, known as staleness. Certain additives and improvers are seemingly practical for retarding the staleness of bread. Therefore, the present study investigates the effect of different concentrations (50% and 40%) of date pit microencapsulated with the fluidized-bed method and using maltodextrin, mangosteen gum, and MCT oil (Medium Chain Triglyceride) as coating materials added in the formulation of Baguette bread on staleness and organoleptic properties of the bread. According to the results, bread samples with 1% nanocapsules containing 40% concentration of date pit extract showed the highest moisture (38.41%), highest volume (284.21 cm3), minimum staleness in periods of 24, 48, and 72 h after baking, lowest changes in the temperature of bread center (20 to 132 ℃), and the most desirable organoleptic properties (α=1%). However, the highest phenolic content (231.12 mg GAE/μl) was measured in bread samples with 3% nanocapsules containing a 50% concentration of date pit extract (α=1%).

In this research, due to the lack of a study on the modeling of the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract using the fuzzy-neural inference system (ANFIS), different storage times (zero to 60 days), concentration Potassium nanocarbonate (zero to 2%) and concentration of pyracantha extract (zero to 1.5%) used in edible coating as input and the amount of Brix, the percentage of dropping berry, the amount of malondialdehyde, the browning of the grapes cluster, aroma and taste of samples were considered as output. Three Gaussian, triangular and trapezoidal membership functions with 2-2-2 and 3-3-3 membership functions were investigated. The results showed that trapezoidal function with 3-3 membership function and Gaussian function with 3-3 membership function were selected as the best model for Brix output variable and percentage of dropping berry, respectively. finally, triangular model with 3-3 membership function was selected for cluster browning and malondialdehyde variables. On the other hand, the results indicated that with the increase in storage time, the amount of Brix, the percentage of dropping berry, malondialdehyde and cluster browning increased in all samples, but the amount of aroma and tast of the samples decreased. the use of coating containing potassium nanocarbonate and pyracantha extract caused the speed of these changes to decrease. In the end, it can be said that the high correlation coefficients between the laboratory results and the model outputs indicate the acceptable accuracy and usability of these models in controlling the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract.