مجله علوم و صنایع غذایی ایران
سال بیست و یکم شماره 1 (پیاپی 146، فروردین 1403)

The aim of this study was to evaluate the effect of storage conditions “relative humidity”, “temperature” and “light”, each one at two levels (high and low), on the weight and color of dried seedless barberry after 120 days' storage. The effect of conditions was statistically analyzed in a completely randomized design experiment based on factorial. After adjusting the moisture content barberry color were measured for both samples. The samples in weights of 100g in the bags made of low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene cast (CPP) were packaged and coded. Then samples were placed in a given storage conditions. Based on the results, all the hue angle and a/b ratio have not changed in all the packaging samples of films in the condition of “high relative humidity, low temperature and darkness” and “high relative humidity, low temperature and brightness” after 120 days of storage. The lowest difference in weight was observed in both samples packaged in bags of LDPE and HDPE films, at the same conditions. Also, in all the packaging samples at the “high relative humidity × low temperature” state, the lowest hue angle, lowest chroma and highest a/b ratio were observed, whilst at the similar state, the lowest difference in weight in samples packaged in polypropylene cast film bags was observed.

Light energy, especially in combination with oxygen by producing singlet oxygen (1O2), can react with the double bonds of unsaturated fatty acids and reduce the quality of food and fats. In this study, the effect of singlet oxygen on photooxidation of fatty acids was investigated. The generation of singlet oxygen and peroxide products in the presence of meso-tetraphenylporphyrin (H2TPP) as a photocatalyst and light was proved by nuclear magnetic resonance spectroscopy (1H NMR), visible-ultraviolet spectroscopy (UV-Vis) and iodometric titration. The rate of fatty acid peroxidation determined immediately after photooxidation using meq/kg unit. Effect of hydroalcoholic extracts of Urtica dioica (L.) leaf and Alcea setosa (L.) flower was compared with synthetic antioxidants and well-known singlet oxygen scavengers. The antioxidant activities of these plants showed that hydroethanolic extracts of Urtica dioica (L.) leaf and Alcea setosa (L.) flower, respectively diminished conversion of oleic acid to peroxide products 79.45 and 81.05% after 120 minutes photooxidation. While these value for vitamin E (as a fat-soluble chemical antioxidant), sodium azide (as a very strong inhibitor of singlet oxygen) and dimethyl sulfoxide (as a strong solvent in reducing the lifetime of singlet oxygen) were 83.83%, 91.65% and 93.25%, respectively. Also, the hydroalcoholic extracts of Urtica dioica (L) leaf,  Alcea setosa (L) reduced the conversion of linoleic acid (as a oxidizable fatty acid with high degree of unsaturation) to peroxide products by 56.43 and 59.06%, respectively. These results declare high antioxidant efficiency of Urtica dioica (L) leaf and Alcea setosa (L), in preventing of photooxidation of fatty acids. In this study, the effects of solvent, photocatalyst, light and oxygen in fatty acid photooxidation were also investigated.

Wheat germ is the embryo of the wheat grain and is abundant in tocopherol, protein, and omega-3 fatty acids. Wheat germ has high enzyme activity, which reduces its shelf life. Wheat germs are often eliminated during the milling of wheat grains to extend the shelf life of the flour and avoid the formation of an unpleasant taste in the flour. The goal of this study was to enhance the storage life of wheat germ by freeze-drying encapsulation using guar, carboxymethyl cellulose, and Persian gums. The current study employed a 1:0.05 ratio for maltodextrin: different gums mixes, and physicochemical and microbiological tests were performed on the samples throughout a 360-day storage period. The collected data was evaluated using a completely random design. SPSS was used for statistical analysis of the samples, and averages were compared using Duncan's test at a significance level of 1%. The results showed that the amount of peroxide in CMC gum treatment decreased with time. Anisidine and totox levels were also reduced by Persian gum and maltodextrin. The amount of yeast in maltodextrin, Persian, CMC, and guar treatments decreased, whereas total bacterial count values increased in Persian gum, guar, maltodextrin, and CMC treatments. Investigating wheat germ encapsulation to extend product shelf life revealed that the efficacy of this technology is dependent on the kind of wall material as a primary parameter. The mixing of various gums and materials with other gums may be useful in increasing the physicochemical characteristics of the resulting microcapsules.

The aim of this work, was studying the effect of cold plasma treatment on enzymes and nutritional proteins denaturation, and ocurrance of browning reactions of bottled raw milk. A surface discharge plasma system was used for this purpose. The reactor of this system was a quartz cylinder with a diameter of 1 cm and a height of 25 cm. a steel cover with a thickness of 1 mm and height of 25 cm was used on the inner surface of the reactor and as a high voltage discharge electrode. The liquid inside the bottle (milk) was also considered as neutral electrode. The time of inactivation of catalase, alkaline phosphatase, lipase, peroxidase, and protease enzymes, bovine serum albumin, immunoglobulins, alpha lactalbumin, beta lactalbumin, lysine and thiamine were investigated. The simulation was performed by COMSOL a3.5 software for a two-dimensional geometry. The results showed the deactivation time of catalase, phosphatase, and lipase is highly low while the peroxidase and protease show the longest deactivation time. However the final deactivation time of all enzymes is highly low compared with thermal treatments. The peroxidase diactivated at 0.9 min and protease deactivated at 2 minutes after plasma treatment. The other enzyme deactivation time were 0.5 seconds. Also, the protein and amino acid denaturation time has a significant difference at p< 0.05. The inactivation time of lysine amino acid was shorter than other cases studies in this work, and beta-lactalbumin protein had the longest denaturation time. Also, the time of starting the browning reaction under plasma treatment was 3.4 minutes. It can be concluded that the studied cold plasma condition have no negative effect on proteins and color of milk.

Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.

In the current study, ultrasound-assisted extraction of bioactive compounds from Cucurbita seeds was performed using ultrasound amplitude of 50%, temperature of 57 °C and 54 min sonication time. The major phenolic compounds were determined using high-performance liquid chromatography. The effect of bioactive compounds on the oxidative stability of ground mutton beef at refrigerated temperature was evaluated. The values of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and sensorial evaluation were performed during storage of samples considering 5-day intervals. According to the results, coumaric acid, syringic acid, ferulic acid, caffeic acid, and protocatechuic acid were detected in the bioactive compounds extracted while coumaric acid (14.36 ± 0.17 mg/g) showed the highest content among the others. The highest value of PV was determined in the negative control, while the lower values were observed in the samples treated with natural and then synthetic bioactive compounds during 15 days of storage at 4 °C. According to the results from sensorial analysis, the improved characteristics of color, odor, and total acceptance was observed in the treated samples with the bioactive compounds obtained from Cucurbita seeds.

Lavender essential oil has herbal uses in cosmetic, food and pharmaceutical industries. In this research, for the first time, the encapsulation of lavender essential oil by gelatin biopolymer was done by electrospinning method. At first, the chemical compounds of lavender essential oil were identified with the help of gas chromatography associated with a mass spectrometer (GC-MS) and then 0, 2.5, 0.5 and 0.10% v/v were added to the electrospinning solution. The prepared nanofibers have been evaluated using scanning electron imaging (SEM), thickness determination (Image J), X-ray diffraction, mechanical properties, and essential oil loading efficiency. Also, the antibacterial activity of nanofibers against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhimurium were investigated by disk diffusion method. The most important components of lavender essential oil were linalool (35.21%) and linalyl acetate (26.47%). All nanofibers had a uniform and continuous shape. By increasing the concentration of essential oil in the electrospinning solution, the values of thickness (431.5 - 705.3 nm) and essential oil content (4.7-14.6%) increased. Lavender essential oil had no effect on crystallinity of nanofibers, but caused a significant decrease in Young's modulus and stiffness. The nanofiber sample containing 10% lavender essential oil recorded the highest hardness, Young's modulus and elasticity. Evaluation of antibacterial activities showed that nanofiber samples containing essential oils had appropriate antibacterial activities against all target bacteria. The effectiveness of gelatin nanofiber + lavender essential oil (10%) against S. aureus and B. cereus. According to the results of the research, it is possible to use gelatin nanofibers containing lavender essential oil for active food packaging. Expressing the definitive result requires conducting clinical and a real environment tests.

In this research, production films based on soy protein were produced with two variables of nanoclay at three levels (0, 0.5 and 1%) and Salvia officinalis Essential oil at three different levels (0, 250 and 500 ppm) and the effect of this Two variables were investigated on the functional, mechanical and structural characteristics of the produced biodegradable films. The results showed that by adding different percentages of nanoclay on the soy protein film substrate, the moisture content, solubility, permeability to water vapor and transparency of the samples decreased significantly compared to the control sample. This decrease in indicators was more evident with increasing concentration of Salvia officinalis Essential oil. Among the production samples, the film containing 1% nanoclay and 500 ppm of Salvia officinalis Essential oil had a water vapor permeability of 32.02´10-11 g/m.s.pa. Also, the addition of nanoclay and Salvia officinalis essential oil caused a significant increase in the antioxidant content of the samples, and the sample containing 1% nanoclay and 500 ppm of Salvia officinalis essential oil had the highest antioxidant content with 32.88%. Examining the results of spectroscopy and microstructure of the obtained films also shows the proper interaction between nanoparticle and essential oil with soy protein substrate and creating strong and new bonds. The obtained results showed that the addition of nanoclay and Salvia officinalis essential oil can have positive effects on the physical and structural properties of soy protein isolate film.

In this research, in-vitro time- kill curve effect of nano-ZnO loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) were evaluated. Thin layer hydration sonication and heat methods were evaluated to preparation of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Bacillus cereus and Pseudomonas aeruginosa were determined. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased their antimicrobial activities. Nano-ZnO loaded nanoliposomes were prepared at the highest ratio of lecithin: nano-ZnO ratio (25:1 w/w) 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 3 and 3 hours and to 1 and less than 1 hours, respectively.

Grapes are one of the most important agricultural products which could be used either as a fresh fruit or a processed food. In Iran, grapes are very crucial agricultural and commercial products. Every year, a massive volume of grapes waste is made by the units of grape Doshab producers, so the producers are engaging with many problems of waste disposal. Grapes waste is a valuable source of natural pigment and antioxidant compounds specifically polyphenols compounds. Extracting antioxidant compounds from cheap primary materials like grapes waste is a suitable method for various food and pharmaceutical industries. In this research and aim to finding optimum state for extracting phenolic compounds from Shani grapes skin, response surface method (RSM) and central composite design (CCD) with 3 independent variables (extraction time using ultrasonic bath, liquid to solid phase ratio and ethanol solvent concentration) were applied. The optimum condition for extraction of this compound was 59.06% concentration of ethanol, 16.08 ml/g liquid to solid phase ratio and 24.12 min extraction time. The research results have shown that the extract of Shani grapes skin contains 8 different phenolic compounds, which among them epigallocatechin and catechin had highest concentration. Consequently, by finding optimum condition of phenolic compounds extraction, these compounds could be produced in pilot scale for utilizing in food and pharmaceutical industries.

In the present study, bioactive compounds were extracted from cotyledon of bitter orange (Citrus aurantium) seed, as a waste of citrus processing, using a microwave-assisted extraction method. The effects of four independent variables including microwave power (100-300 W), extraction time (5-15 min), sample weight (5-15 g), and solvent volume (100-200 mL) on responses of extraction yield, total phenolic content, total flavonoid content, free radical scavenging activity (IC50), ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), and chelating capacity of extracts were investigated. Response surface methodology based on the central composite design was employed to investigate the effects of independent variables on the responses and also to optimize the extraction conditions. The optimum extraction condition included microwave power of 300 W, extraction time of 15 min, sample weight of 5 g, and solvent volume of 200 mL. Regarding the extraction yield, its amount increased significantly by increasing microwave power, extraction time, and sample weight, while it decreased significantly by increasing solvent volume. Also, the highest total phenolic content in the extract was observed at the lowest levels of microwave power and extraction time. Concerning the total flavonoid content in the extract, its amount increased significantly by increasing extraction time and solvent volume, while it decreased significantly by increasing sample weight. In addition, the CUPRAC of the extract increased significantly by increasing microwave power, extraction time, and solvent volume, as opposed to sample weight. In conclusion, microwave-assisted extraction can be suggested as a suitable method for extracting bioactive compounds from the bitter orange seed cotyledon.

The use of ultrasonic waves to change the structure of the gums leads to the modification and improvement of their functional characteristics and rheological properties. In this research, the effects of ultrasonic intensity and treatment time on apparent viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum were investigated and modeled. Genetic algorithm-artificial neural network method with three inputs (ultrasonic power, treatment time and gum concentration) and three outputs (viscosity, consistency coefficient, and flow behavior index) was used to model the process. The apparent viscosities of the xanthan gum control sample (untreated) at concentrations of 0.1, 0.15, and 0.2% were 21.0, 39.9, and 66.5 mPa.s, respectively. The results of this research showed that gum viscosity decreased with increasing intensity and duration of ultrasound application. Ultrasonic treatment for 20 min significantly reduced the apparent viscosity of xanthan gum from 39.9 to 23.2 mPa.s (p< 0.05). The genetic algorithm-artificial neural network modeling results showed that the network with 3-5-3 structure in a hidden layer and using the hyperbolic tangent activation function can predict the rheological parameters of xanthan gum with high correlation coefficient and low error value. Values of mean squared error (MSE), normalized mean squared error (NMSE), mean absolute error (MAE), and correlation coefficient (r) to predict the apparent viscosity of xanthan gum were 73.17, 0.20, 6.48, and 0.90, respectively. Based on the results of the sensitivity analysis test, ultrasonic treatment intensity was the most effective factor in changing the apparent viscosity, consistency coefficient, and flow behavior index of xanthan gum.

In order to evaluate the effect of Artemisia sieberi extract from different habitats on the shelf life of Iranian white cheese, this research was conducted in 2022 in the research laboratory of Qom University, Iran. A factorial experiment was conducted based the completely randomized design, and cheese in terms of chemical and microbial characteristics in the conditions of no extract (control) and the use of extract containing 1% of the weight of the fresh material ofA. sieberi from three habitats of Venan, Tajkhatun and Abbas. Abad was checked on the 1st, 15th and 30th. The results showed that the population of cheese microorganisms increased with the increase of the storage period, and the extract of Venan better controlled the population of microorganisms than other extracts. The amount of pH and protein in the dry matter decreased with the increase of the storage period, and the amount of moisture, salt, fat, dry matter, phenol and antioxidant activity increased. Venan extract increased the quality and shelf life of cheese more than other extracts, which may be due to the higher amount of total phenol in Venan extract compared to other extracts. In general, the extract of Artemisia sieberi significantly increased the shelf life and quality of cheese, and with further studies, the extract of this valuable plant can be used to increase the shelf life and quality of food products, especially dairy products.

Ber fruit (Zizyphus mauritiana Lamk) contains abundant polyphenols and is highly susceptible to enzymatic browning after harvest. In order to reduce browning and maintain fruit quality of ber fruit, a factorial experiment was conducted in a completely randomized design with four replications. Experimental treatments included Aloe vera gel-based (20%) edible coating enriched with sesame oil 1%, honey 1% (ASH) and Zataria multiflora Boiss essential oil (ZEO) (0, 0.5 and 1%) and storage time (0, 7, 14, 21 and 28 days) at 6 ± 1°C and relative humidity of 90±5%. The results showed that edible coating application had significant effect on the quality characteristics of the ber fruit during storage. The combination of ASH with ZEO (0.5%), as an edible coating, significantly alleviated enzymatic browning by reducing PPO and POD activities on fruit during 28 days of storage. Fruits treated with ASH with ZEO (0.5%) reduced browning index (70%) compared to the control; while increased total phenol content and antioxidant activity (18.14%, and 31.16%, respectively) compared to the control after 28 days of storage. Also, ASH in combination with ZEO (0.5%) treatment decreased electrolyte leakage and malondialdehyde (19.7%, and 17.8%, respectively) compared to the control after 28 days of storage. These results indicated that ASH edible coating in combination with ZEO (0.5%) can be a useful method for delaying ripening and senescence, extending the storage life of ber fruit.

Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of  food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.