مجله علوم و صنایع غذایی ایران
سال بیست و یکم شماره 8 (پیاپی 153، آبان 1403)

Eggs are one of the low-cost sources of protein and are also perishable, so maintaining their internal quality during storage is particularly important. The current research was carried out with the aim of the effect of nanocomposite coating on the physicochemical changes of eggs during storage for 4 weeks. Uncoated eggs (control) and eggs treated with a two-component coating of polyvinyl alcohol/chitosan (PC), a three-component film of polyvinyl alcohol/chitosan/montmorillonite (PCM) ), and PCM films incorporating concentrations of 2 and 4% garlic extract were evaluated in a total of 5 treatments and 3 replicates in a completely randomized design. The results showed that the concentration-dependent antimicrobial effect of garlic extract was higher against Staphylococcus aureus than Escherichia coli. The prepared films of active three-component PCM nanocomposite had greater thickness, higher tensile strength, and elasticity, lower solubility, less elongation at break, and lower water vapor permeability (p<0.05). At the end of 4 weeks of storage, the eggs coated with active three-component PCM nanocomposites had a thicker shell (0.400 mm) and a stronger shell (0.310 kg), causing less weight loss (About 4 %), Haugh unit (70.00) and yolk index (0.43) were higher and the lowest of total viable count bacteria (4.1 log cfu/ml). Therefore, using the three-component PCM nano-coating containing 4% garlic extract as a biodegradable packaging is possible to maintain the internal quality and eggshell and increase its storage time at ambient temperature.

Rosemary is a plant from the Lamiaceae family with antioxidant properties, Therefore, the purpose of this study was to extract rosemary plant extract using different solvents, methods (maceration, hot extraction, Soxhlet, percolation and sonication), particle size (300, 500 and 800 μm) and plant to solvent ratios (1:100, 2:100, 3:100, 4:100 & 5:100) were. In this experimental study, the amount of phenolic and flavonoid compounds was measured by aluminum chloride colorimetric method and the antioxidant activity of plant extracts was evaluated by DPPH method. To extract these compounds, different solvents and methods were used and compared and analyzed and Data analysis was performed using SPSS software and ANOVA test. The best solvents for the extraction of phenolic, flavonoid and antioxidant compounds were water-methanol (20:80). The amount of total phenolic compounds using this solvent was 7.172 (mg/g) and flavonoid compounds were 28.157 (mg/g) and the antioxidant activity to inhibit free radicals was 87.2586 (mg/lit). The best method for extracting phenolic compounds was Maceration method with a rate of 7.481 (mg/g) and for flavonoid compounds with a rate of 47.85 (mg/g) and 73.524 (mg/lit) to inhibit free radicals.The results show that in order to achieve the maximum extraction of total phenolic compounds, flavonoids and antioxidants in rosemary extract, use plant powder with a particle size of 300 μm, water solvent: methanol (80:20), plant to solvent ratio 1:100 (g/ml) and the use of maceration method should be used as optimal operating conditions.

In this study, anthocyanin and phenolic compounds were extracted from pomegranate peel powder with supercritical CO2 and Lepidium perfoliatumseed gum and maltodextrin were used as the nanoencapsulation wall. The nanoencapsulation extract was dried with a freeze dryer. Color stability and antioxidant activity of nanoencapsulation extract were evaluated. The levels of anthocyanin and phenolic compounds were evaluated by differential pH and Folin-Ciocalteu method, respectively. Particle size, nanoencapsulation efficiency of anthocyanin,nanoencapsulation phenol, color stabilityat different temperatures and pH as well as antioxidant activity were evaluated by DPPH. The amount of anthocyanin and phenol extracted in this method was 3.943±0.133 mg/g of pomegranate peel powder and 504.521±2.537 mg/g of gallic acid per 100 g, respectively. Nanoencapsulation efficiency was higher for anthocyanin than phenols. The release of anthocyanin at different pHs was different, so that anthocyanin behaved differently at different pHs. Polymerization and color increased with increasing temperature. The antioxidant activity of the fine-grained extract by DPPH method increased with increasing concentration and its IC50 was equivalent to 1.092± 0.024 m /ml.

Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.

Carrot juice color changes from orange to brown immediately after production. Blanching is a suitable way to preserve and commercialize this product. In this study, an ohmic device was used as a heating source, and polyphenol oxidase enzyme was selected as an indicator of enzyme inactivation sufficiency to color change of carrot juice. Fresh carrot juice was subjected to thermal processing under 3 temperature levels of 70, 80, and 90 degrees of Celsius and 4 time levels of 0, 20, 40 and 60 seconds with a constant voltage of 100 volts and the enzyme inactivation, Brix, pH and color indexes L* , a* and b* were checked. Constant values of reaction rate, activation energy, D-value and Q10   were investigated. The kinetics of inactivation of polyphenol oxidase of carrot juice samples were calculated at 70, 80 and 90 degrees of Celsius. The changes of enzyme inactivation, Brix, pH and a* parameter with increasing temperature and time were significant at 1% probability level by completely random design. The level of enzyme inactivation was also measured by the conventional water bath method and compared with the ohmic method, and the results indicated the greater efficiency of the ohmic method. As the temperature increased, the Brix level increased and the color of carrot juice changed from orange-yellow to orange-red (p≤0.05).

Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market.

One of the main concerns in the production and processing of fishery products is the issue of storage and increasing its shelf life. In this regard, this study aims to investigate the effect of chitosan-chia seed gum coating (2% and 1.5% of the sample weight, respectively) on some chemical properties (the amount of free fatty acids, peroxide, thiobarbituric acid index, volatile nitrogenous bases and pH). , microbial (number of Escherichia coli bacteria) and sensory of phytophagous fish during storage period (0, 3, 6, 9 and 12 days) was done at refrigerator temperature. The results showed that the amount of free fatty acids, peroxide, thiobarbituric index, volatile nitrogenous bases and the number of Escherichia coli bacteria in all the samples increased with the increase in storage time, and this increase was less intense in the samples coated with chitosan-chia seed gum solution. The findings indicated that with increasing storage time, the pH level increased in the uncoated samples, but in the coated samples, the pH level decreased at first and then increased. The sensory evaluation of the samples also revealed that the overall acceptance of the samples decreased with the increase in storage time and after the third day of storage, the coated samples received more points than the uncoated samples from the evaluators. Finally, this study showed that the use of chitosan-chia seed gum coating can help increase the shelf life of fish fillets in the refrigerator.

Today, food is considered as a source of nutrition. Foods are known as health-giving substances for consumers due to their natural bioactive substances.  Phenolic compounds that are found in the peel of pomegranate fruit are among the bioactive compounds. These materials can be used by nanocarriers to enrich food.  The purpose of this study is to investigate the phenolic compounds present in five cultivar of Iranian pomegranate peels using the nano method and to further investigate the chemical properties of pomegranate peel extract, including antioxidant, extract extraction efficiency and phenolic properties. This investigation was done by standard curve of gallic acid according to folin-ciocalteu method. Also, the characteristics of the resulting encapsulation were investigated using particle size analysis and zeta potential. The purpose of their comparison is to achieve the highest efficiency among five pomegranate cultivars.  The results of the study showed that the peels of the collected pomegranates have significant differences (at the probability level of one percent p<0.05) in terms of physicochemical properties. Examining the results obtained from the physicochemical properties of pomegranate peel extract indicated that white peel pomegranate (Grech Shahwar) had the highest amount of phenolic compounds (78.00±6.72 mg equivalent to gallic acid per 100 grams). It also had the highest antioxidant property of 42%.  According to the results obtained from this research, it can be said that the capsules containing pomegranate peel extract (white skin type of Gherch Shahwar) have the best encapsulation efficiency (71%).  The use of nanocarriers containing this cultivar of pomegranate in food can have a significant effect on the preservation and stability of compounds sensitive to environmental changes.

Today, bran is considered a functional compound in the food industry. The aim study was to investigate different processing methods of rice bran to improve its physicochemical characteristics. Treatments were prepared in 12 groups, control (C0), 4 samples hydrothermal treated H1 and H2 (1 and 2 h at 30 °C, respectively), H3 and H4 (1 and 2 h at 80 °C, respectively), 4 samples microwave treated M1 and M2 (4 and 7 min at a 600 w, respectively), M3 and M4 ((4 and 7 min at a 600 w, respectively), 4 samples hydrothermal-microwave treated HM1 and HM2 (First, 1 and 2 h at 50 °C, respectively, then 4 min at 750 w), HM3 and HM4 (First, 1 and 2 h at 50 °C, respectively, then 7 min at 750 w). The results showed that the hydrothermal-microwave method was more effective in reducing phytic acid than the other two methods (p<0.05) so the HM4 treatment had the lowest amount of phytic acid (p<0.05). The color value test showed the lowest ΔE change was related to rice bran hydrothermal treated (H1 with ΔE equal to 6.36) (p<0.05). The hydrothermal-microwave process showed the highest retention of iron, zinc, and calcium (p<0.05). Most minerals were shown in HM1 (6.68, 1.56, and 106.43 ppm, respectively). The heavy metals test indicated that in all treatments, the number of heavy metals significantly decreased compared to the control (p<0.05). However, the microwave method was more effective than others (p<0.05). Therefore, it can be concluded that using the hydrothermal-microwave method provides better quality rice bran.

The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high-fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high-calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65-70%), grape juice powder (25-30%) and sugar (0-5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology.

Nowadays, due to the favorable effects of natural antioxidants such as the essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis plants extracted by steam distillation (at three levels of 100, 300 and 500 ppm) on the thermal stability of camellia oil extracted by cold pressing method under accelerated conditions (maintenance of oil at 65°C for 14 days) was investigated in comparison with camellia oil containing synthetic antioxidant TBHQ. Data analysis was done by one-way analysis of variance (ANOVA) in SPSS25 software and comparing means using Duncan's multiple range test. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on the peroxide, anisidine and TOTOX value, so that with the increase in the storage time of the samples, the peroxide, anisidine and TOTOX value increased significantly (p<0.05) and with increasing the concentration of essential oils, it decreased significantly (p<0.05). After 14 days of storage in accelerated conditions, according to the results related to the total oxidation (TOTOX value), using the essential oil of Ferulago contracta and Rosmarinus officinalis (at the level of 500 ppm), the oxidation resistance of camellia oil compared to camellia oil samples containing the synthetic antioxidant TBHQ, it increased and the shelf life and use of camelina oil for frying became suitable.

A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg.mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0.4mg.mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein

Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.

In this study, molecular identification of Lactiplantibacillus pentosus v390 was performed using 16S rRNA gene analysis with FYM27 and R1492 primers. The viability of the strain was assessed under acidic conditions at pH 5.2, 5.3, and 5.4, and resistance to bile at concentrations of 0%, 3.0%, 5.0%, and 7.0% was investigated. Antioxidant activity, cholesterol absorption, hydrophobicity, potential for DNase enzyme production, biogenic amines, hemolytic activity, and resistance to common therapeutic antibiotics were evaluated. The antimicrobial effect of the strain against pathogenic bacteria (Shigella dysenteriae, Salmonella enterica serovar Typhimurium, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis) was examined using the well and disk diffusion method. The results showed that the L. pentosus v390 strain had the ability to survive at different pH levels, but after three hours of storage at pH 5.2, the bacterial count decreased. The strain demonstrated growth capability at various bile salt concentrations. L. pentosus v390 was intermediate to the antibiotic Nitrofurazone, resistant to Nalidixic and Imipenem antibiotics, and sensitive to Vancocin, Gentamicin, Chloramphenicol, Penicillin, and Ciprofloxacin antibiotics. The hydrophobicity, antioxidant activity (DPPH and ABTS), and cholesterol absorption of the strain were 38.0 ± 50.46%, 40.0 ± 20.37%, 45.0 ± 9.39%, and 47.0 ± 50.36%, respectively. No DNase enzyme production, biogenic amines, or hemolytic activity were observed from the strain. L. pentosus v390 exhibited stronger antimicrobial effects against Gram-positive bacteria. The results indicated that L. pentosus v390 has desirable probiotic properties that require further research to confirm its application potential in food product development.

Cornelian cherry (Cornus mas L) fruit is very perishable and needs proper post-harvest management to reduce waste. This study was performed as a factorial experiment in a completely randomized design with three replications with the aim of increasing postharvest life and maintaining fruit quality of two Cornelian cherry genotypes KKP2 and Hir. Factors included three salicylic acid immersion treatments (0, 1 and 2 mM), four storage times (0, 10, 20 and 30 days) and two Cornelian cherry genotypes. Fruits were harvested at maturity (more than 90% redness of the skin) and healthy and uniform fruits were subjected to immersion treatments and stored for 30 days at 4 ° C. During and at the end of experiment, different physicochemical traits of fruits including soluble solids (TSS), firmness, total phenol, anthocyanin, ascorbic acid, pH and weight loss were examined at 10-day intervals. The results showed that KKP2 genotype had less firmness and TSS and more weight loss than Hir genotype. There was no significant difference between the two genotypes in terms of total acidity. The highest of pH, soluble solids and weight loss were observed in the control or distilled water treatment and salicylic acid treatment prevented the increase of these parameters. The highest levels of ascorbic acid, anthocyanin and firmness were observed in the treatment of 1 mM salicylic acid. The amount of fruit phenol in distilled water treatment was further reduced and the treatments of salicylic acid 1 and 2 mM prevented further reduction of phenol during storage. Salicylic acid treatments can be used as a promising method for increasing the firmness and extending the shelf life of cornelian cherry fruits.