مجله علوم و صنایع غذایی ایران
سال بیست و دوم شماره 2 (پیاپی 159، اردیبهشت 1404)

In the present study, the effect of different amounts of Baneh skin oil (0.05% to 0.5%) on the oxidative stability of refined sunflower oil during 8 hours of thermal process at 170 °C was investigated, which was 100 ppm of synthetic antioxidant TBHQ. used for comparison. Evaluating the results of various oxidative stability tests (peroxide value, anisidine value, totox value, Conjugated diene value and acid value) showed that the use of Baneh skin oil improved the oxidative stability of sunflower oil. The best conditions of oxidative stability were observed in sunflower oil containing 0.05% of Baneh skin oil, followed by the oil sample containing 0.1% of Baneh skin oil, both of which had a superior antioxidant effect than TBHQ. In order to better interpret the results of oxidative stability tests, the changes of tocopherol and polyphenolic compounds as two indicator antioxidant compounds were investigated during the thermal process. The results showed that there is no relationship between the changes of these compounds and oxidative stability tests. The sample containing TBHQ had the greatest protective effect on antioxidant compounds, which due to the creation of a peroxidative state caused by the increase of antioxidants, it decreased the oxidative stability of sunflower oil. Also, the investigation of changes in antioxidant activity during the thermal process with the help of two DPPH radical scavenging and Rancimet tests also showed that the sunflower oil sample containing 0.05% of Baneh skin oil had the best conditions, which was consistent with the results of oxidative stability tests. The results of the present research are very important because the oil of the Baneh skin oil was not pure at all compared to TBHQ.

Food processing is one of the most important industries, and it has undergone many changes due to the increasing demand for high-quality food. Attention to preserving nutrients and not changing the texture and color of products indicates the need to use technologies with lower temperatures because older technologies usually use high temperatures. Today, the health effects of food are among the most important factors in the acceptability of a product. In newer processes, it is possible to preserve all kinds of vitamins and the quality and color of the final product with less heat. Among these processes, we can mention membrane filtration, bacteriocins, microencapsulation, ultrasound, extrusion cooking, and irradiation. In addition to maintaining the quality and nutrients of the product, the above methods are also cost-effective and environmentally friendly, which clearly shows the need to pay more attention to them to maintain health, along with economic and environmental issues. Encapsulating nutrients also preserves the substances in ecological conditions and the digestive tract, which has led to this method receiving more attention from specialists today. In this article, various types of modern processing methods in the food industry have been investigated.

This study aimed to extract essential oil from the medicinal plant Anthemis cotula (Mayweed) and evaluate its total phenolic content, total flavonoids, antioxidant properties, and antimicrobial activity. The analysis of total phenolic content in the essential oil using the Folin-Ciocalteu method revealed a value of 29.80 mg GAE/g. Additionally, the total flavonoid content was determined to be 13.47 mg QE/g. The essential oil exhibited significant antioxidant activity based on its ability to scavenge free radicals using the DPPH and ABTS methods. The antioxidant activity against DPPH and ABTS radicals was found to be 53% and 55%, respectively. Furthermore, the antimicrobial activity of the essential oil was assessed against various pathogenic bacteria, including Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysenteriae, Bacillus cereus, and Streptococcus pyogenes. The disk diffusion agar, well diffusion agar, and minimum inhibitory concentration methods demonstrated that the essential oil exhibited remarkable antibacterial activity. Among the tested strains, Staphylococcus aureus and Shigella dysenteriae were the most sensitive and resistant, respectively, to the essential oil. These findings highlight that Mayweed essential oil serves as a natural source of bioactive compounds with antioxidant and antibacterial effects against pathogenic bacteria.

In this study, after preparing Roman chamomile (Anthemis nobilis) essential oil, the total phenol and flavonoid content, antioxidant properties, and antimicrobial effects were evaluated using four

disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and bactericidal inhibitory concentration. The study included various bacteria such as Bacillus cereus, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhimurium. The total phenol content was 33.50 mg gallic acid per gram of essential oil, and the total flavonoid content was 14.60 mg quercetin per gram of extract. The antioxidant activity of A. nobilis essential oil was 51.70% in the DPPH radical scavenging method and 57.90% in the ABTS radical scavenging method. Among all antimicrobial methods, the essential oil exhibited the highest antimicrobial effect against Gram-positive bacteria Staphylococcus aureus and the least effect against Shigella dysenteriae. The results suggest that A. nobilis essential oil can be used in the production of food and pharmaceutical products as an antioxidant and antimicrobial compound.

Wheat is one of the main crops of Iran, most of which consists of starch and protein. The widespread use of starch provides many possibilities in various industries due to its reasonable price, high safety and biodegradability. However, natural starch needs to be modified for various industrial applications due to limitations such as insolubility in cold water and heat intolerance. Therefore, it is necessary to modify wheat starch in order to improve its properties and reduce the dependence on the import of modified starches. Chemical modification is one of the most efficient starch modification techniques, but it is associated with concerns such as environmental pollution and high costs of chemicals. In this study, the reaction conditions for the production of phosphorylated starch with oxychloride (Pocl3) using three independent variables of pH (9.5, 10.5 and 11.5), temperature (25, 35 and 45 degrees Celsius) and reactant concentration ( 0.03, 0.075 and 0.12 percent), were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in canned products with higher swelling and solubility index, high transparency of dough, less gel syneresis, and higher freeze-thaw stability were selected, then additional tests were carried out in order to check structural and thermal properties. and pulping was done on selected and natural starch sample; The results showed that phosphorylation made the resulting modified starch suitable for use in the formulation of canned products by improving textural characteristics, creating higher viscosity and increasing heat tolerance.

Wheat starch is the most common type of starch in many countries and can be modified to produce a variety of starches. The widespread use of starch offers many opportunities in various industries due to its affordability, high safety and biodegradability. However, characteristics such as insolubility in cold water, heat intolerance, low resistance to applied stresses, and low freeze-thaw stability limit the use of natural starch for various industrial uses. One of the most efficient techniques for starch modification is chemical modification, but it raises concerns about environmental pollution and high chemical costs. For this reason, in this study, in order to reduce the consumption of chemicals, the reaction conditions for the production of phosphorylated starch with sodium trimetaphosphate (STMP) using three independent variables: pH (9.5, 10.5 and 11.5), temperature (110, 130 and 150 degrees Celsius) and reactant concentration (1.5, 3 and 4.5%) were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in all kinds of sauces with higher swelling and solubility index, higher dough transparency, less gel syneresis and higher freeze-thaw stability were selected. Then, in order to check the structural, thermal and pasting properties, additional tests were performed on selected and natural starch samples; The results showed that the starch produced under optimal conditions is suitable for use in the formulation of all kinds of sauces due to improved textural properties, higher viscosity and increased heat tolerance.

Hot chocolate (a cocoa-based beverage) has gained popularity in recent decades due to its many health benefits. However, during the processing of the base powder, some of the nutrients in the product are lost. Therefore, fortification is an effective method to increase the overall nutrient content of hot chocolate. Jujube fruit powder contains ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and minerals. In this study, jujube fruit powder was added to hot chocolate powder formulations at 0 (control), 10, 20, and 30%, and the physical, chemical, sensory, and microbial properties; phenolic and flavonoid content, and antioxidant capacity of the product were evaluated. The results showed that the addition of jujube powder significantly increased the total phenolic compounds, flavonoids, and antioxidant activity of the hot chocolate powder. Jujube powder reduced the sugar, fat and pH of the product and increased the total ash and acid-soluble ash. Adding jujube powder up to 20% improved the sensory properties of the product, but adding 30% jujube powder reduced the overall acceptance score of the product from the sensory evaluators' perspective. Therefore, adding 20% ​​jujube powder to the hot chocolate powder formulation can be acceptable.

Application of plant extracts in the formulation of sourdough can improve sensory characteristics and shelf-life of the produced bread. In the present study, effects of combined application of fermented sprouted wheat and garlic extract in the formulation of traditional sourdough containing yoghurt and vinegar were investigated on the quality characteristics of loaf wheat bread. Based on the results of texture analysis, among the produced breads the lowest crumb hardness was observed in the sample containing fermented sprouted wheat along with garlic extract (2.94 N), which was significantly (p<0.05) lower than those of the control sample. In addition, combined application of fermentation and sprouting increased the specific volume and reduced the gumminess of the product. Moreover, although the lowest surface growth of Aspergillus flavus was observed on breads containing yoghurt-vinegar and also garlic extract alone, there was no significant difference between the fungal growth rate on the sample containing fermented sprouted wheat along with garlic extract and bread containing calcium propionate. Bread containing fermented sprouted wheat and control sample had no significant difference in terms of overall acceptability. Accordingly, sprouted wheat sourdough containing garlic extract can be used as a biological preservative to improve the quality characteristics and shelf-life of wheat bread.

The viability of probiotics in sensitive environments, particularly gastrointestinal conditions, is of significant importance. In this study, the microencapsulation technique was used to increase the viability of probiotics (Lactobacillus acidophilus La5) under simulated gastrointestinal conditions. These bacteria were microencapsulated using the emulsification method in a matrix of Sodium alginate and Sodium caseinate at five concentration levels, individually and in combination. Then it was examined for viable cell count, encapsulation yield, survival against bile salts, and viability against gastric acid and intestinal fluid with and without bile salts. Our results showed significant differences between the treatments in all tests when comparing the average data (p<0.05). The survival of free cells in digestive conditions decreased sharply; however, microencapsulation acted as a protective role, and the survival of microencapsulated strains was higher than that of free cells. The results showed that microencapsulation acts as a protective mechanism for improving the viability of microencapsulated strains compared to free cells. On the other hand, the combination of Sodium alginate and Sodium caseinate as an encapsulant can significantly increase the bacteria's resistance to digestive conditions (p<0.05). Among the treatments, the free cells (L-FC) treatment showed the lowest survival against the simulated digestive environment. In the viability test in the intestinal environment with bile salt, no live cells were present after 300 minutes. However, in contrast, the treatment 75% Sodium alginate + 25% Sodium caseinate (L-SA3SC1), had the highest encapsulation yield and exhibited the best protective effect against bile salts, gastric acid, and intestinal fluid. In conclusion, microencapsulation using the emulsification method with a combination of Sodium alginate and Sodium caseinate effectively enhances the survival of Lactobacillus acidophilus. It thus can significantly benefit human health, particularly in improving gastrointestinal diseases.

Cyperus Rotundus L plant is a monocotyledonous weed from the Lyperaceae family.  Cyperus Rotundus L of tuber is a home remedy for indigestion, vomiting, diarrhea, bitter, astringent, sedative, carminative, diuretic, anthelmintic, menstruate and nerve tonic. In this study, for the first time, the flower of Cyperus Rotundus L plant was extracted by two methods of maceration and ultrasound with distilled water and ethanol solvents and at times of 15 and 30 minutes. Also, the antibacterial activity was evaluated by determining the diameter of growth inhibition zone, the minimum growth inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) and the amount of minerals in the flower extract. The results were reported that the difference between the extraction  yield of both methods is insignificant, but the ultrasonic method is more optimal than maceration due to the reduction of the extraction time. Among the amounts of minerals, the highest amount was obtained for potassium and the lowest amount for copper, molybdenum and selenium. The results of investigating the antibacterial property of flower extract compared to antibiotics show that the inhibitory effect of antibiotics on Escherichia coli and Staphylococcus aureus bacteria is more.

The production of smart films includes the use of pH-responsive color indicators obtained from natural sources. In line with this trend, the aim of this research is to design a sensor containing a basil stem color indicator based on rice bran fiber to determine the quality of lionfish (Siganus commersonnii) kept for 1-30 days at refrigerator temperature. In this study, a factorial design was used to evaluate the effects of control treatments, 200 ppm, 400 ppm and 600 ppm. The results of scanning electron microscopy showed that basil stem anthocyanin extract causes changes in polymer chains and reduces film matrix porosity. Anthosanin with many hydroxy groups as a plasticizer increased the free volume and inter-polymeric macromolecular mobility due to the reduction of intermolecular forces and lower density, and as a result improved the stretchability and flexibility of the layers. In addition, the chemical properties (pH, thiobarbituric acid and nitrogen compounds) for all samples increased with increasing storage time up to 30 days. In FTIR spectroscopy, it was observed that on day zero, the removal of carbonyl in anthocyanin extract of basil stem increased the hydroxyl band and acidified the environment. Antioxidant properties of basil stem anthocyanin extract in the presence of phenolic compounds have prevented the initiation of free radical chain reactions and reduced it. The film containing the color indicator of anthocyanin extract of basil stem based on rice bran fiber has the potential to increase the quality and shelf life of lionfish fillets. Basil stem anthocyanin extract and rice bran fiber can be used as a suitable indicator to investigate changes in spoilage in packaged food products.

Pollution in industrial areas due to the release of heavy metals is one of the important environmental concerns. Heavy metals can have very adverse effects on human and animal health. In this regard, food products contaminated with heavy metals, even in low concentrations, can have harmful effects on human health. In this regard, the use of microorganisms is known as a new and low-cost method for the biological removal of metals. The purpose of this study was to investigate the effect of the type of microorganism (Lactiplantibacillus paraplantarum, Lactobacillus paragasseri, and Limosilatobacillus reuteri), temperature, and incubation time on the removal of lead and cadmium metals using the response surface methodology. The results showed that the removal rate of lead metal using microorganisms was significantly higher than that of cadmium. Increasing the time from 0 to 24 hours significantly increased the amount of metal removal. On the other side, increasing the temperature up to about 38 °C positively affected the removal of metals, but increasing the temperature further reduced the ability of microorganisms to remove metals. In general, the software determined the optimal conditions to achieve the maximum removal of lead and cadmium metals by 45.9% and 39.65%, respectively, at 24 hours incubation time and 33.98 °C temperature using Lactobacillus paragasseri bacteria. Therefore, according to the results of this research, the use of microorganisms such as Lactobacillus paragasseri is a useful solution for removing heavy metals from various sources, such as industrial wastewater.

The present study was conducted in order to investigate the behavior of shrimp buyers and evaluate their preferences with a statistical population of 600 people in Tehran's Besat market. In this research, shrimp buyers were asked three categories of questions. The questions of the first category were related to demographic characteristics and the questions of the second category were related to the amount and reasons for purchasing shrimp, as well as evaluating the preferences of buyers in indicators such as size, types of supply models, and species of shrimp (Friedman test). The third group of questions were prepared based on the Likert five-option scale and in order to investigate the factors affecting the attitude of the statistical community to the purchase of shrimp by using conceptual model design and structural equation modeling method (Lisrel software). The results of this research showed that buyers who purchase 3 or 4 times a year and selected each time 1 to 1.5 kg of shrimp, had the highest frequency (54.33 and 56.34%, respectively). 64.56 percent of the buyers cited the nutritional value and good taste (together) as the main reason for buying and consuming shrimp. In the study of buyer’s preferences, it was found that large size shrimp (26 to 35 pieces per kilogram), bulk shrimp (compared to packaged and combined shrimp), marine shrimps (compared to cultured and combined shrimp) and the size of 500 to 750 grams of shrimp package have more fans. The results of the implementation of the research conceptual model showed that all hypotheses were confirmed; in such a way that variables of size, types of supply and shrimp species were significantly effective on buyer’s attitudes with effect coefficients of 0.19, 0.33 and 0.47, respectively…

Image processing is an essential tool to evaluate food structure. Image processing includes two-dimensional (2D) images of surfaces and sections, such as those seen under a microscope, and three-dimensional (3D) images of internal structures, such as those obtained by confocal microscopy, computed tomography, and magnetic resonance imaging. This research used image processing to determine the hardness and compressibility of edible biofilms impregnated with nanoemulsion. Gum arabic-gelatin (PG) (1:1) edible film containing thyme essential oil (Zataria multiflora Boiss) was prepared with Pickering emulsion (1 and 4 g/100 g). Scanning electron microscope and atomic force microscope images were prepared from the films. The AFM and image analysis results showed that increasing the essential oil decreases the compression rate and the surface roughness increases.

Dates are nutritionally rich and commercially important. Various solutions have been implemented to increase the shelf life of the product, allowing it to be available to consumers for a longer period. This study aims to use a chitosan-gelatin edible coating containing natural orange peel extract on stored dates at 4 and 25 °C for 90 days. Physical and chemical tests (weight loss, pH, acidity, moisture, reducing sugars, soluble solids, and texture) and sensory evaluations were conducted to assess the treatments over the storage period. The lowest weight loss occurred in the sample treated with the chitosan-gelatin coating containing orange peel extract on day 90 at both temperatures. Results indicated that with increased storage time and temperature, pH and moisture decreased while acidity, soluble solids, reducing sugars, and texture increased significantly. Additionally, a decrease in sensory attributes was observed with increased storage time and temperature, with samples treated with chitosan-gelatin coating containing 4 and 10 mg/ml orange peel extract showing the highest preference in sensory properties for the dates. Based on the findings, the chitosan-gelatin edible coating containing orange peel extract can be introduced as the best formulation for increasing the shelf life of dates for up to 90 days.

Pectin as a hydrocolloid located in the cell wall of plants can be a secondary product in food industry processing. Canola after de-oiling has high amounts of pectin. To extract pectin from rapeseed meal, the comparison method of enzymatic hydrolysis extraction was used with and without the presence of microwaves (with power of 600 W at three times 1, 3, and 5 minutes). The effect of microwave irradiation time on extraction performance and physicochemical and mechanical characteristics of extracted pectin was investigated. Physical, mechanical, and chemical characteristics showed that the presence of the microwave process improved the functional properties of the extracted pectin and facilitated the extraction process (p<0.5). The highest yield of pectin extraction was 9.1% (W/W) in 5 minutes of radiation with 600 W power in the microwave-assisted process with 600 W power. This auxiliary process affected the degree of esterification and galacturonic acid content of pectin so that it can form a gel in the presence of low sugar amounts and is suitable in diet products. The content of galacturonic acid in all samples was higher than 60%, which indicates a high gel formation capacity. Pectin extracted during 5 minutes of microwave irradiation with 600 W power presented the best characteristics with the maximum content of galacturonic acid (76.51%), the highest emulsifying activity (58.01%), and emulsion stability (95.03%). The presence of the microwave-assisted process reduced the surface tension values ​​of the pectin aqueous solution (43.11% in 5 minutes of irradiation) and affected and improved the foaming capacity of pectin (the highest value in 5 minutes of irradiation was 84.13%). Irradiation during microwave time caused significant changes in pectin properties, such as intrinsic viscosity, mean viscosity, and water holding capacity, to form a higher-quality gel.

In this study, the production of synbiotic apple jelly containing inulin (0 to 3%) and Lactobacillus acidophilus bacteria (108 cfu/ml) was studied. The amount of pH, brix, syneresis, turbidity, viability, textural characteristics and sensory evaluation tests were conducted. These evaluations were performed during the 30-day maintenance period. The results indicated that with the increase in the amount of inulin, pH, Brix and turbidity of the samples increased. The syneresis of apple jelly samples also decreased with the increase of inulin. Adding probiotic bacteria to apple jelly increased the syneresis of the samples. The results showed that with increasing time, the pH of apple jelly samples decreased from 4.07 to 3.98. The turbidity of the samples also increased significantly during the storage period. The most changes in the 30-day storage period were related to the syneresis tests, which increased the syneresis of the samples as the storage time increased. Synbiotic apple jelly samples had a softer texture than the control sample. The synbiotic apple jelly sample had better chewability than the control sample. Lactobacillus acidophilus had a higher viability in the sample containing inulin, which decreased with increasing time.

Tea, after water, is one of the most consumed beverages in the world due to its chemical compounds such as polyphenols, antioxidant compounds, and caffeine, which are beneficial. Factors such as tea leaf processing, harvest time, and cultivation region can affect the composition of tea leaves. This research was conducted in a factorial design and as a completely randomized design, with independent variables including raw green tea leaves, processed green tea, and black tea, and dependent variables in this design include measuring the amount of polyphenols, antioxidant activity, and The amount of caffeine and soil properties have been carried out in two harvest seasons: spring (May) and summer (July) and two cultivation zones in the east of Guilan (Lahijan) and west of Guilan (Fouman). According to the results, the interaction effects were, the moisture content of spring green tea in Fouman region (78.83%) was at its highest and summer green tea in Fouman region (6.22%) had the lowest value. The highest amount of solid matter was reported in summer green tea from the Fuman region (93.76%), while the lowest amount was found in spring green tea leaves from Fuman (21.20%) Additionally, the highest caffeine content was observed in spring green tea from Fuman (2.65%), and the lowest amount was in summer green tea leaves from Lahijan (1.87%) The highest and lowest levels of antioxidant compounds were also seen in both spring and summer green tea leaves from Lahijan, as well as in summer black tea from Fuman (57.27%). Furthermore, the highest amount of polyphenols was observed in the spring green tea from Fouman (12.37%), while the lowest amount was found in the summer green tea from Fouman (12.29%).

The purpose of this study is to investigate the ability of smart scaffolds of Kappa-carrageenan (Carr) and the combination of Kappa-carrageenan and quince seed mucilage (Carr:Quc) to support C2C12 viability and growth for cultured meat production. Carr and Carr:Quc with a final concentration of 1.5% (v/w) were developed using a 5% potassium chloride solution. The capability of the scaffolds to respond to the pH change of the environment was evaluated, and the viability of C2C12 at normal pH (7.4) and varying pH levels (7.4-5.5) was assessed. The evaluation of swelling changes with varying pH (pH 1-7) showed that for the Carr scaffold, the highest swelling was observed at pH 5, reaching 145%, which showed a significant difference compared to swelling at other pH levels (p < 0.05). The highest swelling for the Carr:Quc scaffold was also observed at pH 5, reaching 428%, with a significant difference compared to swelling at other pH levels (p < 0.05). Moreover, the change in the swelling behavior of the scaffolds was evaluated by changing the pH from 7.4 to 5.5. Carr did not show any swelling change, while Carr:Quc demonstrated a significant change in swelling after exposure to pH 5.5 for 30, 45, 60, 180, and 360 min. On Carr:Quc, C2C12 showed higher viability in normal conditions compared to varying pH levels from 7.4 to 5.5. Furthermore, after culturing on Carr:Quc, C2C12 maintained their viability throughout the culture period for 15 days at pH 7.4 and showed the potential for spheroid formation. The findings of this study could pave the way for the design of scaffolds made of edible biopolymers to facilitate tissue engineering of cultured meat

As one of the most popular fried ready-to-eat foods in the world, chicken nuggets are deep fried. Due to the immersion of the product in this method, the oil content increases, thus causing obesity and related diseases. For this reason, reducing the fat of the product while maintaining the organoleptic properties has been given much attention and research. In this study, chicken nuggets with different batter formulations (wheat flour, rice flour, and quinoa flour) were fried by two methods (deep and hot air) in terms of moisture content, oil content, weight loss, batter absorption rate, and stickiness percentage, color, texture, viscosity, diameter and sensory evaluation were investigated. The oil content, moisture content and percentage of adhesion of the coating to the core were higher in deep frying than in hot air frying. Texture, deep fried chicken nuggets had less firmness and gumminess. The results also showed that the samples coated with quinoa flour had higher moisture content, batter pickup and oil content while they experienced lower cooking loss and coating adhesion to the core. In terms of color, the coating of quinoa dough showed lower L*, b*, and higher a*. The hardness of the nuggets coated with quinoa paste was lower than the other two samples. The results show that hot air frying is generally a healthy method for producing chicken nuggets and a valuable alternative for producing fried protein foods. As a gluten-free grain with high nutritional value, quinoa flour paste can be a good substitute for wheat in reducing the oil content of fried products.