ORIGINAL_ARTICLE
Basil seed gum improves the gelling properties of egg white albumin under various temperature conditions
Introduction: Proteins and polysaccharides are well-known ingredients in food products which can interact with each other and alter the food properties. The interactions between proteins and polysaccharides depend on different parameters such as biopolymer type, pH, temperature, polysaccharide type, concentration of both protein and polysaccharide, and the concentration of cations present in the solution. Different conditions can have significant effects on the formation of such complexes or the associated thermodynamic incompatibilities (Rafe at el., 2012). Repulsive or attractive interactions can occur between proteins and polysaccharides and this interaction play an important role on various properties of the formed complexes (Razi et al., 2019a). The complex of protein and polysaccharide has various applications in different food systems such as emulsions, foams, and gels. When protein and polysaccharide mixtures are heated, the heat-induced gel can form, in which rheological and physical properties of gel samples are dependent on temperature, pH, ionic strength, biopolymer components, and polymer concentration (Rafe et al., 2012). Gel is a three-dimensional network with high humidity that resists to flow. Strong gels can be used in some of food products or delivery of active compounds in functional foods (Razi et al., 2018a). Egg white albumin (EWA) is one of the best ingredients for gel formation. A three-dimensional network can form during heat-induced gelation of EWA which can hold water at optimum conditions (Razi et al., 2018a). EWA has more than 40 different proteins, where ovalbumin contributes to about 54% w/w.
The EWA gel properties can be improved with the addition of polysaccharides like basil seed gum (BSG) (Razi et al., 2018b). BSG is one of the newest polysaccharides that have recently been used in the food products for its different functionalities such as surface activity, emulsifying, stabilizing, foaming, thickening, and gelling properties (NajiTabasi and Razavi, 2017). Afsharnik et al. (2011) found that BSG chains was able to form a web network inside the protein matrix of milk proteins and reduce the amount of syneresis leading to an increase in the strength of a low-fat set yoghurt. This biopolymer can affect the functional properties of EWA by influencing upon the structure of food products (Razi et al., 2019a). Thus, the aim of the current study was to investigate the effect of different concentrations of BSG on the gelling properties of EWA. On the other hand, we wanted to introduce a gel system containing protein and polysaccharide which can be used in the food industry.
Material and methods: In the present study, the effect of different concentrations of basil seed gum (BSG; 0, 0.05, 0.1, and 0.3% w/v) on the gelling properties of egg white albumin (4% w/v) were studied. In order to form EWA gels, the samples were heated up to 85 °C in a water bath for 30 min, followed by storage at 4 °C for 24 h. Water holding capacity (WHC) was calculated after centrifuging the samples at 6000 rpm for 20 min. Textural properties of gel samples were analyzed using a texture analyzer equipped with cylindrical probe with the diameter of 12.1 mm, probe speed of 60 mm/min. Gels color was reported using L*, a*, b* and Image g software. Rheological properties of the samples were analyzed by a rheomter (Physica, MCR 301, Anton Paar GmbH, Germany), with a parallel plate geometry. Amplitude sweep test was carried out at the strain range of 0.001 to 100 at 20 ˚C. During the temperature sweep test, the samples were heated from 5 to 95 ˚C in the rate of 1 ˚C/min. The physical and rheological properties of the manufactured EWA gels were examined under the influence of different concentrations of BSG. For this aim, all gel samples were prepared in triplicate in a completely randomized design and SPSS software was used to detect the significant differences.
Results and discussion: The results showed that water holding capacity of the gels increased as BSG concentration increased (p<0.05) and the lowest WHC belonged to the gel made with 4% EWA-0% BSG. These results could be due to a higher water bonding capacity of the samples in the case of the higher concentration of BSG. Although, the sample containing 0.3% BSG had a higher hardness compared to the other samples, no significant difference was observed between samples. The same trend was observed in gels cohesiveness (p>0.05). L* decreased due to the increase in BSG concentration. B* showed the same trend with L* but no significant differences were observed in a* (p>0.05). The strain sweep test showed that linear viscoelastic (LVE) region was about the strain of 0.1%. As BSG concentration increased from 0 to 0.3%, both storage and loss moduli increased too; whereas, storage modulus was higher than loss modulus in the case of all concentrations. With increasing the temperature from 5 to 90 ˚C, storage modulus decreased slightly while during cooling step it was stable at the first stage but then increased with a high slope, in the case of all samples. After heating and cooling of specimens in temperature sweep test, storage and loss modulus of gel sample containing 4% EWA and 0.3% BSG was significantly higher than other samples (p<0.05). Considering these results, it seems that hydrogen bonds play the main role in EWA and BSG interactions.
Conclusion: In different food products, proteins and polysaccharides exist together, both of which (either individually or combined together) can affect the texture, structure, shelf life, and stability of the food, due to their gelling, thickening, and surface-active properties. The finding of the current study can be useful for the manufacture of the food products containing proteins and polysaccharides, in which the interactions between the two biopolymers play an important role in regard to their properties of the final products. Furthermore, these results can help with choosing the best concentration of BSG where the addition of this novel polysaccharide to the protein-rich foods is considered. Overall, the results of this experiment indicated that BSG can improve the gelling properties of egg albumin, with 0.3% being the best concentration in terms of the favorable effects on both physical and rheological properties of the manufactured gels.
https://foodresearch.tabrizu.ac.ir/article_9873_fbcb04845c94ca6977135bb36daa2fe4.pdf
2020-01-21
1
12
S
Mirarab Razi
saeed.mirarab86@yahoo.com
1
علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
AUTHOR
A
Motamedzadegan
2
علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
LEAD_AUTHOR
SA
Shahidi
sashahidy@yahoo.com
3
گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیتالله آملی آمل
AUTHOR
A
Rashidizadeh
a.rashidinejad@massey.ac.ir
4
گروه علوم و صنایع غذایی، دانشگاه مسی، نیوزلند
AUTHOR
رافع ع، 1391. خصوصیات رئولوژیکی، حرارتی و ساختاری مخلوط بتالاکتوگلوبولین-صمغ دانه ریحان در سسیستم مدل. پایان نامه دکتری، دانشکده ی صنایع غذایی دانشگاه فردوسی مشهد.
1
میرعرب س و معتمدزادگان ع، 1395. بررسی ویژگیهای رئولوژیکی مخلوط صمغ دانه ریحان با صمغهای گوار و ثعلب. نشریه پژوهشهای صنایع غذایی، جلد 26 شماره 4، صفحه های 625-615.
2
سرابی اقدم، 1392. مطالعه اثر صمغ دانه ریحان بر رئولوژی و ساختار دیسپرسون و ژلهای حاصل از پروتئینهای شیر. پایان نامه کارشناسی ارشد، دانشکده مهندسی زراعی دانشگاه علوم کشاورزی و منابع طبیعی ساری.
3
Afshar Nik A, Raftani Amiri Z, and Hosseini-Parvar S, 2011. The effect of basil seed gum as a fat replacer on physico-chemical, microstructural and sensory properties of low-fat set yoghurt. Electronic Journal of Food Preservation & Processing (EJFPP); 3(2):2.
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Behrouzian F, Razavi S, and Alghooneh A, 2017. Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios. Journal of Applied Polymer Science 134:5 1-13.
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Fiszman SM and Damasio MH, 2000. Instrumental measurement of adhesiveness in solid and semisolid foods. A Survey. Journal of Texture Studies 31:1 69-91.
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Razi SM, Motamedzadegan A, Shahidi A, and Rashidinejad A, 2018a. The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids 82; 268-277.
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Razi SM, Motamedzadegan A, Shahidi A, and Rashidinejad A, 2018b. Study on the effect of Basil seed gum on rheological properties of egg white albumins gel JFST No. 77, Vol. 15; 271-278.
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Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi S-A, and Rashidinejad A, 2019a. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocolloids 94:399-410.
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Razi SM, Motamedzadegan A, Shahidi S-A, and Rashidinejad A, 2019b. Physical and Rheological Properties of Egg Albumin Foams Are Affected by Ionic Strength and Basil Seed Gum Supplementation. International Journal of Chemical Engineering. 2019.
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ORIGINAL_ARTICLE
Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology
Introduction:Macroalgae are source of many polysaccharides. Based on their pigments content they are divided into brown, green and red algae having specific polysaccharide contents. Among them, brown algae (Phaeophyceae) are source of alginates and/or fucans or fucoidans (Percival and McDowell 1990, Torres et al., 2007). Alginates are anionic polysaccharide that existences in mixer of salt forms (Na+, Mg2+ and Ca2+) in cell walls of brown algae makes the tissues flexible and strong. They consist of (1,4) linked β-d-mannuronic acid (M) with 4C1 ring conformation and a-l-guluronic acid (G) with 1C4 ring conformation, the two uronic acids being in pyranosic conformation(Pawar and Edgar 2012, De Sousa et al., 2007). They offer three varying sequences identified as the blocks MG consisting of nearly equal proportion of both monomers with a high number of MG (or GM) dimmers, the blocks GG and the blocks MM (Haug and Larsen 1962). M/G ratio, length and distribution of sequences depend on the algae species but also on their growth conditions and geographic origins. It also determines the chemical and physical properties of alginates (Karaki et al., 2013). Indeed, their gelling properties are dependent on guluronic acid content and explained by the structural features of GG blocks where selective alkaline earth metal multivalent cations and notably Ca2+ take place by chelation. This phenomenon is known and explained as the “egg-box” model. The formed gel is not soluble in water. However, sodium alginate is a water-soluble polymer having generally pseudo plastic properties in solution (Draget and Taylor 2011). Polysaccharides have wide range of pharmacological activities and some of them are considered as antitumor, antihypertensive, immunomodulator as well as antioxidant agents. Their radical scavenger’s role can be used to inhibit oxidative damage in foods and improve their nutritional quality (Venugopal 2011, Yang et al., 2011).
Material and methods: Twenty-five gram of dried algae (Nizamuddinia zanardinii) was soaked under steering at room temperature for 24 h in 800 mL of 2% (v/v) formaldehyde to remove phenolic compounds and pigments. After that, the insoluble fraction was washed 3 times with MilliQ water and supplemented by 800 mL of 0.2 M HCL before to be incubated at different levels(25-60°C) for different extraction time periods(0.5-3 h) under stirring (250 rpm).After optimizing of acidic step, the suspension was then centrifuged (10000 g for 20 min at 20°C) and pellets with alginic acid were washed 3 times with MilliQ water before to be socked in a range from (2-4 % (w/v)) Na2CO3 solution for different levels (2-4 h) at different extraction time periods (60-90 °C). The mixture was centrifuged (10000 g for 30 min at 20°C) and the supernatant was precipitated with 3 volumes of ethanol 96 % (v/v). Pellets containing sodium alginate were dissolved in MilliQ water and precipitated with ethanol as described above. This step was repeated two times before to collect and freeze dried the sodium alginate. Response surface methodology (RSM) was used to study the effect of extraction temperature; X1 extraction time; X2 for acidic step and concentration; X1 , extraction time; X2,; extraction temperature X3 for alkaline step. A D-optimal design was employed for designing experimental data using Design-Expert 10.0.3 trial software (Stat-Ease Inc., Minneapolis, MN, USA).
Results and discussion: Both temperature and time factors have a significant effect on the extraction efficiency and the effect of temperature on extraction efficiency is higher than the effect of time in acidic step. There is also a significant interaction between the two variables of temperature and time. The extraction temperature had an increasing effect on alginate extraction efficiency. Chloridric acid disrupts the cell wall and releases alginate and also converts alginate salts in the cell wall into arginic acid. Increasing temperature causes further cellular breakdown and alginate extraction efficiency increases. With increasing time, the extraction efficiency increased. This increase can be due to the fact that the acid needs time to penetrate the cell wall, and as the time increases, the permeability increases, resulting in the extraction efficiency, so that the permeability is complete and the highest efficiency is obtained and After that, the extraction efficiency remains constant and even due to the long-lasting effect of acid, it causes de-polymerization and decreases the extraction efficiency. Increasing temperature increased the effect of time factor, meaning that the interaction of temperature and time had a significant effect on extraction efficiency. At low temperatures, the effect of time on the extraction efficiency is low because of the breakdown of the cell wall, but at higher temperatures, which contribute to the thermal breakdown of the cell wall, the effect of time variation is more evident. In alkaline step the effect of concentration on extraction efficiency was considered as a quadratic equation and as interaction with extraction time. By increasing the concentration of sodium carbonate, the extraction efficiency increases with an ascending slope. In other words, the amount of efficiency increases with an increase in direct concentration. Sodium carbonate causes the sodium substitution in carboxylic acid arginine groups and sodium alginate salts are obtained. Therefore, increasing concentration results in more calcium ion replacement and alginate extraction efficiency increases. This increase in extraction efficiency is increased to the extent that all carboxylic groups are replaced by sodium ion, and after that the extraction efficiency remains constant, and even due to the high concentration and de-polymerization of the alginate, it reduces the extraction efficiency. With increasing time of extraction with sodium carbonate, the extraction efficiency decreases with a second order gradient. Sodium ion has been completely replaced in argonic acid groups during the initial extraction hours, and if the extraction time is increased due to the prolonged contact, sodium alginate is obtained with an excess of sodium carbonate which has an alkaline pH and because of the adverse effect of this pH Extraction efficiency is reduced. The effect of temperature on extraction efficiency was considered as a first-order equation and as interaction with extraction time. As the temperature rises due to breaking of the bonds that may lead to the separation of sodium ions and also cause de-polymerization of the alginate, the extraction efficiency decreases.
Conclusion: Chloridric acid disrupts the cell wall and releases alginate and also converts alginate salts in the cell wall into alginic acid. the acid needs time to penetrate the cell wall. The results showed that in acidic step temperature and time are two major effective factors on yield and quality of extracted alginate. Sodium carbonate causes the sodium substitution in carboxylic acid arginine groups and sodium alginate salts are obtained. Sodium ion has been completely replaced in argonic acid groups during the initial extraction hours, in high temperature may lead to the separation of sodium ions and also cause de-polymerization of the alginate so in alkaline step, all factors have effect on yield, polyphenol and apparent viscosity of extracted polymer. The optimized conditions of extraction of sodium alginate from brown algae (Nizimuddinia zanardini)were as follows: temperature: 60 oC, time: 3 h (acidic step) and temperature: 60 oC, time: 3 h and concentration 3 % w/v (alkaline step).
https://foodresearch.tabrizu.ac.ir/article_9874_c42f60340461e715a01f9d618cd46f83.pdf
2020-01-21
13
28
R
Abka Khajouei
roya.abka@gmail.com
1
گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه صنعتی اصفهان
LEAD_AUTHOR
J
Keramat
keramat@cc.iut.ac.ir
2
گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه صنعتی اصفهان
AUTHOR
N
Hamdami
n.hamdami@cc.iut.ac.ir
3
گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه صنعتی اصفهان
AUTHOR
آریان فر ا، شهیدی ف، کدخدائی ر، وریدی م، 1394. بررسی عوامل موثر بر استخراج پلی فنل ها و فعالیت آنتی اکسیدانی چای سبز، نشریه پژوهشهای علوم و صنایع غذایی ایران، جلد یازدهم، شماره 4، صفحه های 285 تا 295.
1
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Jhoo JW, Lo CY, Li S, Sang S, Heinze T and Ho TC, 2005. Stability of Black Tea Polyphenol, Theaflavin, and Identification of Theanaphthoquinone as Its Major Radical Reaction Product. Journal of Agricultural and Food Chemistry 53:6146-6150.
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Jouki M, Mortazavi SA, Yazdi FT and Koocheki A, 2014. Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM. International Journal of Biological Macromolecules 66:113-124.
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Percival E and McDowell RH, 1990. Methods in Plant Biochemistry. in: P.M. Dey (ed.). Academic Press, New York.
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Sime Wilma J, 1990. Alginates, Food Gels, in: P. Harris (ed.). Elsevier Science Publishers Ltd., England.
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ORIGINAL_ARTICLE
Effect of aqueous and ethanolic extracts of Trigonella foenum-graecum seed on the quality of Cyprinus carpio fillet inoculated with Staphylococcus aureus
Introduction: Carp, as one of the freshwater fish species, has been one of the most widely cultured species all over the world due to its fast growth rate, easy cultivation, high feed efficiency ratio as well as high nutritional value. Spoilage is the degradation of food such that the food becomes unfit for human consumption. Among the various foods, fresh fish are highly perishable. Fish spoilage can be caused by a number of means, autolytic enzymatic, lipid oxidation and microbial which results in numerous undesirable metabolites being produced in the food that cause unwanted flavors and odors. Staphylococcus aureus is an opportunistic pathogen and is responsible for a wide range of human infections and food poisoning. In recent years, despite the use of antibiotics, diseases and deaths from food-borne diseases have increased due to the emergence of antibiotic resistant strains. As a result, the use of alternative methods to prevent the growth of microorganisms and limit the increase in their resistance seems necessary. Using plant extracts that inhibit their growth can be effective and safe alternatives to fight pathogens, especially those associated with food-borne diseases. Trigonella foenum-graecum (fenugreek) is an important medicinal plant and its leaves and seeds have been used in various illnesses. This plant is widely distributed throughout the world and mainly found on the Asia. Fenugreek seeds contain active ingredients such as flavonoids, fiber, amino acids, hepatoprotective protection against free radicals, and protection against breast and colon cancer. Therefore, the aim of the present study was to investigate the effect of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed on growth of Staphylococcus aureus inoculated (10
3
CFU/g) in Cyprinus carpio fillet during storage in refrigerator (4˚C).
Material and methods: The fresh Common carp (Cyprrinus carpio) with average weight of 900 ± 50 g and average length of 30 cm were purchased from market (Zabol, South east of Iran) and transported in isothermal iceboxes to the fish product processing laboratory at University of Zabol. The fish were cleaned and filleted manually using a sterile scalp. Maximum acceptable concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed on the organoleptic properties of fillets was determined according to hedonic method. Fillet samples were randomly inoculated with Staphylococcus aureus (10
3
CFU/g) and then aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed were added to fillets according to: Treatement 1 (Ethanolic extract 1%), Treatement 2 (Aqueous extract 1%), Treatement 3 (Ethanolic extract 2.5%), Treatement 4 (Aqueous extract 2.5%), Treatement 5 (Ethanolic extract 4%), Treatement 6 (Aqueous extract 4%) and control (not treated with of Trigonella foenum-graecum (fenugreek) seed extract). Fish fillets individually packed in polyethylene packs and then stored in refrigerator (4˚C) for subsequent quality assessment. Chemical (pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N)) and microbial parameters (Staphylococcus aureus count, total viable counts (TVC) and psychrophilic viable count (PTC)) were measured at 0, 72, 144, 216 and 288 hours. All experiments were carried out in triplicate and the results are reported as the mean and standard deviation of these measurements. Data were analyzed using a one-way analysis of variance (ANOVA) with SPSS version 22 software. When differences were significant (P<0.05), the mean values were evaluated by Duncan's Multiple Range Test. Kruskal-Wallis test was used to sensory evaluation.
Results and discussion: In this study, the sensory evaluation was carried out to determine the maximum add concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed that had no negative effects on the sensory properties of common carp fillet. The results of sensory analysis showed that the overall acceptability of fillets containing 2.5% of aqueous and ethanolic extracts had better organoleptic properties. The growth rate of Staphylococcus aureus was significantly different between treatments and control during the experiment (without of the first 24 hours). All concentrations of extract were effective on the growth of Staphylococcus aureus inoculated in Cyprinus carpio fillet during storage. The Staphylococcus aureus count decreased with increasing the concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed during storage but the Staphylococcus aureus count increased in control. After 216 hours, the growth of Staphylococcus aureus was stopped in treatments containing high concentration extract. The 4% concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed were inhibited the Staphylococcus aureus growth after 216 and 288 hours respectively. The lowest number of TVC and PTC were observed in the fillet containing 4% of ethanolic extract of Trigonella foenum-graecum (fenugreek) seed. The shelf life of the control fillets was 216 hours while the treatments of 5 and 6 (4% concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed) were acceptable level after 288 hours. The TBA and TVB-N values of fillets gradually increased during storage but this increase was lower in treatments containing extract. The fillet containing 4% of ethanolic extract of Trigonella foenum-graecum (fenugreek) seed has lowest TBA and TVB-N values at the end of storage. Increasing the shelf life of fillets containing Trigonella foenum-graecum (fenugreek) seed extract can be due to the antibacterial and antioxidant properties of this plant seed.Trigonella foenum-graecum (fenugreek) seed extract is rich in polyphenolic flavonoids, which has antioxidant activity and can protect cellular structures from oxidative damage.
Conclusion: Aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed have been investigated as natural antimicrobial agents for food preservation. Based on the present study, the aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed improved the organoleptic properties and decreased the TBA and TVB-N values after treatment. High concentration of aqueous and ethanolic extracts of Trigonella foenum-graecum (fenugreek) seed greatly enhanced the shelf life of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage. However, our results showed that ethanolic extract have more antibacterial properties than the aqueous extract and was more effective in slowing down the growth of bacteria. Thus, the use of ethanolic extract of Trigonella foenum-graecum (fenugreek) seed at concentration of 4% is recommended for increase the shelflife of Cyprinus carpio fillet during storage in refrigerator (4˚C).
https://foodresearch.tabrizu.ac.ir/article_9875_aee2bd4ace983d76750512dbdb649652.pdf
2020-01-21
29
43
M
Arbab
arbab.monire@yahoo.com
1
گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل
AUTHOR
E
Alizadeh
ebi_alizadeh2003@yahoo.com
2
گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل
LEAD_AUTHOR
M
Shahriari Moghadam
mohsen.mshahriari@gmail.com
3
گروه محیط زیست، دانشکده منابع طبیعی، دانشگاه زابل
AUTHOR
حسنزاده ا، رضازاده ش، شمسا س ف، دولت آبادی ر، و زرین قلم ج، 1389. مروری بر خواص درمانی و فیتوشیمیایی شنبلیله (Fenugreek). فصلنامه گیاهان دارویی، 2(34)، 18-1.
1
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ORIGINAL_ARTICLE
The comparing study of antimicrobial and physicochemical properties of emulsified films based on carboxymethyl cellulose containing macro and nanoemulsion of cinnamon essential oil
Introduction: In recent years, the tendency to use biodegradable polymers in food packaging has been increased due to enhanced awareness on the ecological and environmental problems and the contaminations of natural resources caused by non-degradable petrochemical-based polymers. In this regard, two types of biodegradable polymers have been investigated: edible and non-edible biopolymers. Carbohydrates and proteins or their combination with lipids usually are used for producing edible biopolymers (Noshirvani et al., 2018). Cinnamon essential oil (CEO) is a mixture of aldehyde, phenol and terpene active compounds, exhibiting antioxidant and wide spectrum antimicrobial properties against fungal spoilage. CEO is granted by the world health organization (WHO) expert committee as a non-toxic additive and flavoring agent, meanwhile CEO is widely applied in many food formulations thus it fits desirable taste (Ojagh et al., 2010). Mostly, synthetic antimicrobial and antioxidant compounds are directly added into the food products to control the microbial growth. This method may lead to the inactivation or evaporation of active agents and rapid migration into the bulk of the foods. Hence, the antimicrobial activity may be quickly lost by dilution below active concentration and also the flavor of the food may be changed. The incorporation of an antimicrobial compound in a polymer matrix and the production of active packaging potentially cause to gradual release of active agents, which may be promising approach to inhibit the microbial growth. Carboxymethyl cellulose (CMC) is a biodegradable semi-synthetic biopolymer. It is a linear anionic charge polysaccharide due to having many hydrophilic carboxyl groups. CMC produces high viscosity solution and transparent films with favorable properties from consumer point of view. The CMC-based films show good barrier properties against gases and lipophilic compounds, while showing poor inhibition against water vapor permeation, similar to other polysaccharide and protein-based films. In order to fix these defects and improve packaging properties, a number of approaches have been studied such as combination with other compatible biopolymers, using hydrophobic compounds (such as lipid and essential oil), cross linking agents and nanofillers. To our knowledge, there is no study on comparing the effects of nano and macro emulsion of cinnamon essential oil (CEO) on the physicochemical and antifungal properties of the active biopolymer based films. Therefore, the objectives of this work were (i) to produce the emulsified CMC-based films from CEO macroemulsions (ME) and nanoemulsions (NE) prepared by using Ultra-Turrax and Ultrasonication (ii) to compare the effects of these two types of the emulsified films on some physical features of the resulted films (iii) and to study the in-vitroefficiency of these films against Aspergillus niger and mucor racemous.
Material and methods: Macroemulsions (ME) were formed by adding different amounts (0.125, 0.25 or 0.5 gr) of Tween 80 equation with 50% W/W surfactant oil ratio (SOR) to 20 ml of double distilled water and followed by homogenization by Ultra-Turrax (JANKE & KUNKEL, Germany), at 20000 rpm for 1 min. Then, CEO was added at (0.25, 0.50 or 1 gr) equation with 0.25, 0.50 and 1% W/V (CEO/Emulsion) to each solution and mixed again for 2 min. Prepared ME were sonicated at the condition of 20 kHz frequency, 400 W input power and 70S amplitude for 10min by Ultrasonicator (FAPAN, Iran) to obtain nanoemulsions. In order to prevent the increase of emulsions temperature during sonication, the solutions were keeping in ice-water bath. Films were prepared as described by Dashipour et al. (2015), with slight modifications. First, 80 ml of double distilled water was heated in a water bath until temperature increased to about 85 , then, 1.5 g of CMC powder was added to hot water and mixed by magnetic stirrer(800 rpm) at 85 for 60 min. After that, glycerol was added at 0.75 w/w of CMC as a plasticizer and mixing continued for 10 min. Then, the solution temperature reduced to 60 in order to prevent the destruction of CEO active compounds. Having done that, the solution was mixed with 20 ml of macro and nano emulsions solution prepared in the previous section and agitated with magnetic stirrer (500 rpm) at 60 for 30 min to obtain homogeneous solutions. The film forming solutions were degassed with vacuum pump(DV-3E 250, JB,USA), at ambient condition for 5 min, then, 100 ml of the emulsified film forming solutions were poured into an even surface Teflon plates (PTFE) in the dimension of 15 15 cm and dried at 40 for 18 h in cold incubator to cast the films.
Results and discussion: The emulsified films based on carboxymethyl cellulose (CMC) containing macroemulsion (ME) and nanoemulsion (NE) of cinnamon essential oil (CEO) were prepared. The atomic force microscopy (AFM) images showed different morphology in the ME and NE films and more compact and uniform microstructure in the NE films than the ME one. Adding CEO led to more flexible films with lower glass transition temperature (Tg) and storage modulus (E'). Low droplet size in NE than ME led to brighter and yellowish films. Antifungal index against A. niger and M.racemous were 14.16% and 20.82 % in the ME films and 18.81% and 25 % in the NE ones. The antifungal activities of cinnamon essential oil (CEO) is related to their major phenolic or aldehyde such as eugenol and cinnamaldehyde constituents, respectively. Eugenol caused to killed microbial cells probably by two important mechanisms; leached out cell content by increasing the permeability of cellular membranes and released proton of hydroxyl groups causing to reduce proton gradient that resulted depletion energy polls in microbial cells. Another effective mechanism of cinnamaldehyde in microbial growth is its reaction with nucleophilic compound in microorganism's structure by higher electrophilic compounds such as carbonyl groups in cinnamaldehyde structure. The disruption of cytoplasmic membranes, the cytoplasm depletion, thedeformation of hyphal tips, the formation of short branches and the collapse of entire hyphaewere the major effect of essential oil on fungus, observed by transmission electron microscopy.
Conclusion: Comparing different physicochemical and antifungal properties of CMC films containing ME and NE of CEO showed significant differences. The decrease of droplet size by sonicator caused to better diffusion of CEO NE from cell membrane of microorganisms, resulting in improved antifungal efficiency. Microscopic images showed smooth and homogenous appearance with lower Sa and Sq of NE films. More interruption among biopolymer chains by nano droplets caused to the production of the films more extensible than ME films. Thermomechanical analysis confirmed more decrease in glass transition temperature (Tg) and storage modulus (Eʹ). This study introduced a new nano active packaging film with some improved functional characteristics.
https://foodresearch.tabrizu.ac.ir/article_9876_69b50cf7f76409fc6d517350b643a0a1.pdf
2020-01-21
45
57
R
Fattahi
rezafattahid@yahoo.com
1
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
AUTHOR
B
Ghanbarzadeh
babakg@tabrizu.ac.ir
2
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
LEAD_AUTHOR
J
Dehghannia
3
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
AUTHOR
نوشیروانی ن، قنبرزاده ب، رضایی مکرم ر و هاشمی م، 1396. تهیه فیلمهای فعال بر پایه کربوکسی متیل سلولز-کیتوزان-اسید اولئیک حاوی اسانس زنجبیل و تعیین ویژگیهای فیزیکی، ضدکپکی و ضداکسایشی، نشریه پژوهشهای صنایع غذایی، (2) 27، 148-135.
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Zinoviadou K G, Koutsoumanis K P and Biliaderis C G, 2016. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Journal of Meat Science 82: 338-345.
23
ORIGINAL_ARTICLE
Bamieh production with the use of whey protein coating and evaluating its qualitative characteristics during storage
Introduction: Bamieh is one of the traditional confectionaries that are produced by deep frying, and it has high oil content. Coating of foods with edible coatings and films has been suggested to reduce oil absorption during the frying process. Films and edible coatings are natural polymers made from agricultural materials. Edible films are either formed as coatings or embedded in food components, limiting the migration of moisture, lipids, and color between food components to improve the quality of non-homogenous foods (Khawaldia et al., 2004). Edible coating is a surface polymer coating that reduces surface porosity and impedes the entry of oil into the food (Ziaeifar et al., 2008). Whey protein based films and coatings have been noticed in recent years because, in addition to being biodegradable, they utilize whey as a major by-product of cheese industry. Moreover, they have excellent oxygen and water vapor barrier properties, and consequently can be used in food packaging. The aim of this study was to investigate the effect of whey protein based coating on qualitative characteristics of Bamieh during storage. In this research, coating of Bamieh coating using whey protein solution (0.25, 0.5 and 0.75% w/w) was studied in order to reduce the oil uptake of the product.
Material and methods: For preparing of Bamieh dogh, the raw materials, including flour and water, were mixed well with a small amount of vanilla, then the dough was spread on the table and cooled to ambient temperature. Then, it was poured into the mixer and the eggs and saffron were added and stirred well in the mixer to obtain a smooth and uniform dough. To prepare colloidal suspensions, the required concentrations of whey protein (80% purity produced by Agri Mark, USA) and sorbitol (70% purity Cargill, USA) were mixed with water and heated to 90℃. It was completely homogenized to give a transparent solution. The solution was cooled to ambient temperature and the Bamieh samples were coated by immersing in the solution (Garcia et al., 2007). Three types of coating frmulations with different percentages of whey protein were prepared (0.25, 0.5 and 0.75%) with a constant ratio of sorbitol (0.5%). Qualitative characteristics of Bamieh samples including oil uptake (by Soxhlet method, moisture (according to Iranian National Standard Procedure No. 2705), acidity (by titration method with 0.1N sodium hydroxide), peroxide value (According to AOAC method No. 965/33) and sensory evaluation of samples were investigated. All of analysis were performed with 3 replications and the results were reported as mean of 3 replicates.
Results and discussion: Analysis of oil uptake showed that, control samples had the highest oil uptake. By increasing the percentage of whey protein in the coating formulation, the oil uptake of Bamieh significantly decreased (P <0.05). Bamieh coated with 0.25%, 0.5% and 0.75% whey protein showed 10%, 20% and 31% lower oil uptake, respectively. This decrease in oil uptake in coated samples is due to the use of edible coating. Hydrocolloid coatings are able to physically prevent the penetration of oil into the nutrient due to the film-forming properties during heating. In the frying process due to the evaporation of moisture in the food, the oil replaces with water molecules. Thereby reducing the moisture content and increasing the oil content (Kester et al., 1986). Albert and Mittal (2002) showed that the use of hydrocolloids such as gelatin, gellan gum, capacaragine, methylcellulose, pectin, and whey protein isolate reduced the oil uptake in fried cereal products. The use of a plasticizer in the coating formulation contributes to the uniformity and enhances the coating's inhibitory property, reducing oil absorption and moisture outflow (Garcia et al. 2002). The results of moisture content analysis showed that Bamieh samples coated with different percentages of whey protein (0.25, 0.5 and 0.75%), had decreasing trend of moisture content during storage time on different days (1, 10, 20 and 30). During storage time, the acidity of all samples increased, which was higher in the coated samples compared to the control. However, the acidity of all samples was lower than the standard limit (0.2% maximum). The increased acidity is due to the hydrolysis of glycerol and the release of fatty acids that occur during the storage of edible oils and fats and oil-containing foods. The amount of hydrolysis depends on various factors such as the amount of food product moisture, the amount of oil, the storage temperature and the type of oil (Azadmard Damirchi, 1391). Analysis of peroxide values shoed that, the peroxide value of control and treated samples increased with different percentages of whey protein probably due to the oxidation of the oil in the samples during storage. All samples showed the highest peroxide value on day 30. Coating did not have significant effect on delaying oxidation. By coating the Bamieh with different percentages of coatings, the peroxide content in all samples were acceptable.
Comparing of the scores obtained for different characteristics of appearance, color, taste, texture and overall acceptance between different treatments showed that samples coated with different percentages of whey protein had better appearance, color, taste and texture compared to control. As the percentage of whey protein in the coating increased, the appearance, color, texture and overall acceptability increased. The samples coated with 0.5% and 0.75% whey protein showed higher overall acceptability score compared to other treatments. Applying the coating before frying creates a uniform layer around the food and causes the fried products to reduce their crispness by preventing moisture transferred into the shell or absorbing moisture from the food (Jorjani and Hamrahi, 2015).
Conclusion: Coating of Bamieh with whey protein concentrate edible reduced the absorption of oil uptake but had no effect on the reduction of the final product acidity and peroxide value. Coating of Bamieh with whey protein based coating at a concentration of 0.5 and 0.75% produces a low oil content and desirable sensory properties in terms of appearance, color, taste and texture. SoWhey protein coatings can be used as an edible coating to reduce oil absorption in Bamieh.
https://foodresearch.tabrizu.ac.ir/article_9877_f3f3f762cea2196d074da4302fa174d5.pdf
2020-01-21
59
69
R
Maghsouzadeh
1
گروه مهندسی علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
AUTHOR
A
Jalilzadeh
jalilzadeh1387@yahoo.com
2
گروه مهندسی علوم و صنایع غذایی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
LEAD_AUTHOR
آزادمرد دمیرچی ص، 1391. تکنولوژی استخراج و تصفیه روغنهای گیاهی، انتشارات دانشگاه تبریز، تبریز.
1
اصلانی ژ، آزادمرد دمیرچی ص، تربیت م ع و رمضانی ی، 1394. تولید بامیه با پوشش کتیرا و بررسی برخی از ویژگیهای کیفی آن در طی نگهداری، نشریه پژوهشهای صنایع غذایی، جلد 52، 1، 109-101.
2
ذوالفقاری ز س، محبی م و حدادخداپرست م ح، 1390. ﺗﺄﺛﯿﺮ ﻧﻮع ﭘﻮﺷﺶ ﻫﯿﺪروﮐﻠﻮﺋﯿﺪی و اﻓـﺰودن آرد ﺳـﻮﯾﺎ ﺑﺮ ویژگیهای ﺷﯿﻤﯿﺎﯾﯽ و ﻓﯿﺰﯾﮑﯽ ﭘﯿﺮاﺷﮑﯽ. ﻣﺠﻠﻪ پژوهشهای ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ، ﺟﻠﺪ 21، 1، 139-127.
3
جرجانی س، همراهی و، 1394. تأثیر هیدروکلوئیدهای گوار و زانتان بر کاهش جذب روغن در فرایند سرخ کردن بادمجان. نشریه پژوهشهای صنایع غذایی، جلد 52، 5، 238-231.
4
جعفریان س، 1380. تأثیر حرارتدهی مقدماتی سیبزمینی و استفاده از برخی هیدروکلوئیدها در کاهش جذب روغن و کیفیت فرنچ فرایز منجمد نیمه سرخشده. پایاننامه کارشناسی ارشد، دانشگاه صنعتی اصفهان.
5
علیپور م، کاشانی نژاد م، مقصودلو ی و جعفری م، 1388. بررسی اثر کاراگینان، دمای روغن و زمان سرخ کردن بر میزان جذب روغن در محصولات سرخشده سیبزمینی. نشریه پژوهشهای صنایع غذایی ایران، جلد 5، 1، 27-21.
6
عاصمی ذ، ضیاء کاشانی ش، دولتی م ع، عابدی محتسب ت پ، حسینی ا و یوسفی ح، 1384. بررسی میزان پراکسید موجود در زولبیا و بامیههای شهر کاشان در سال 1383-1382، فصلنامه علمی و پژوهشی فیض، 36، 60-56.
7
عالیپور هفشجانی ف، مهدوی هفشجانی ف و عالیپور هفشجانی ع، 1394. تعیین ارزش پراکسید و رنگ ظاهری روغنهای زولبیا و بامیه در ماه مبارک رمضان در استان چهارمحال و بختیاری. مجله دانشگاه علوم پزشکی شهرکرد، دوره 17، 5، 82-74.
8
Akdeniz, N, Sahin S and Sumnu G, 2005. Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology 221: 99-105.
9
Albert S and Mittal G S, 2002. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Research International 35: 445-458.
10
AOAC: Association of Official Analytical Chemists, 1995. Official Methods of Analysis. Washington, DC.
11
Bajaj I and Singhal R., 2007. Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chemistry 104: 1472-1477.
12
Debnath S, Bhat K and Rastogi N, 2003. Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT-Food Science and Technology 36: 91-98.
13
Garcıa M, Ferrero C, Bertola N, Martino M and Zaritzky N, 2002. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies 3: 391-397.
14
Kester J J, Fennema O, 1986. Edible films and coatings: a review. Food technology, USA.
15
Khwaldia K, Perez C, Banon S, Desobry S, Hardy J, 2004. Milk proteins for edible films and coatings. Critical Reviews in Food Science and Nutrition 44: 239-251.
16
Meilgaard M.C, Carr B T and Civille G V, 2006. Sensory evaluation techniques. CRC press.
17
Mellema M, 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in food science and technology 14: 364-373.
18
Quasem J M, Mazahreh A S, Abu-Alruz K, Afaneh I A, Al-Muhtaseb A H and Magee T, 2009. Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system. American Journal of Agricultural and Biological Sciences 4: 156-166.
19
Rayner M, Ciolfi V, Maves B, Stedman P and Mittal G S, 2000. Development and application of soy‐protein films to reduce fat intake in deep‐fried foods. Journal of the Science of Food and Agriculture 80: 777-782.
20
Seydim A and Sarikus G, 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 39: 639-644.
21
Suárez R B, Campanone L, Garcia M and Zaritzky N, 2008. Comparison of the deep frying process in coated and uncoated dough systems. Journal of Food Engineering 84: 383-393.
22
Ziaiifar A M, Achir N, Courtois F, Trezzani I and Trystram G, 2008. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process. International journal of food science and technology 43: 1410-1423.
23
ORIGINAL_ARTICLE
The study of the effect of sucrose replacement by sucralose- isomalt mixture on the qualitative characteristics of kermanshah's traditional baklava
زمینه مطالعاتی: باقلوا یکی از مهمترین فرآوردههای آردی است که به علت خواص حسی مطلوب و پایداری بالا، تولید آن رواج زیادی دارد. اما مصرف زیاد آن به دلیل کالری بالا، منجر به بروز مشکلاتی نظیر افزایش وزن و چاقی میشود. روش کار: در این تحقیق تاثیر جایگزینی شکر در نسبتهای 0، 20، 40، 60، 80 درصد توسط مخلوط کم کالری سوکرالوز و ایزومالت بر ویژگیهای فیزیکیشیمیایی شامل اندازهگیری خاکستر، ساکارز، درصد پروتئین، درصد چربی، رطوبت، کالری و سختی بافت و رنگ سنجی طی 20 روز نگهداری و خواص حسی پس از 20 روز نگهداری، مورد مطالعه قرار گرفت. نتایج: نتایج پژوهش حاضر نشان داد که با افزایش جایگزینی ساکارز با مخلوط سوکرالوز و ایزومالت میزان خاکستر، ساکارز، درصد پروتئین، درصد چربی، سختی بافت و کالری بهطور معنیداری (05/0≥p) کاهش و رطوبت افزایش یافت. ارزیابی تغییرات رنگ طی 20 روز نگهداری نشان داد که با افزایش نسبت جایگزینی پارامتر روشنایی (L*) بهطور معنیداری افزایش یافت و پارامترهای قرمزی و زردی (a*) و (b*) به ترتیب کاهش و افزایش معنیداری را نشان دادند. از سوی دیگر ارزیابی خواص حسی نشان داد که بعد از شاهد تیمار حاوی20 % و 40 % سوکرالوز و ایزومالت از بالاترین قابلیت پذیرش حسی برخوردار بود و به عنوان تیمار برتر انتخاب شدند. نتیجهگیری نهایی: نتایج نشان داد با استفاده از مخلوط (60 % شکر+ 40 % سوکرالوز و ایزومالت) میتوان تا 40 درصد ساکارز مصرفی در فرمولاسیون نمونه شاهد را با مخلوط سوکرالوز و ایزومالت جایگزین نمود بدون اینکه اثر نامطلوب روی خواص فیزیکیشیمیایی، بافتی و حسی آن داشته باشد.
https://foodresearch.tabrizu.ac.ir/article_9878_e65e9f4c76aa61220b1129ed360773e2.pdf
2020-01-21
71
88
N
Emami
nimaemami67@gmail.com
1
گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
AUTHOR
L
Nateghi
leylanateghi@yahoo.com
2
گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
LEAD_AUTHOR
MR
Eshaghi
mr.eshagi:@yahoo.com
3
گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
AUTHOR
جلی ا، کرامت ج، حجت الاسلامی م و جهادی م، 1392. بررسی تاثیر جایگزینی ساکارز توسط مخلوط سوکرالوز و ایزومالت بر ویژگیهای فیزیکیشیمیایی بیسکویت قالب غلتکی، فصلنامه علمی- پژوهشی فناوریهای نوین غذایی، 1(1)، 64-49.
1
حمزه لوئی م، میرزایی ح ا و قربانی م، 1388. بررسی اثر جایگزینی شیرینکنندههای استویا به جای شکر بر اندیس پراکسید چربی بیسکویت، مجله علوم کشاورزی و منابع طبیعی، 16(1)،298-291.
2
دهخدا م، خدائیان ف و موحد س، 1394. اثر ایزومالت و مالتیتول بر خصوصیات کیفی و حسی کیک اسفنجی، مهندسی بیوسیستم ایران، 46(2)، 155-147.
3
قندهاری یزدی ا پ، حجت السلامی م، کرامتی ج و جهادی م، 1392. بررسی تاثیر جایگزینی ساکارز توسط مخلوط سوکرالوز و ایزومالت بر ویژگیهای فیزیکیشیمیایی شیرینی سنتی قطاب، فصلنامه علوم و فناوریهای نوین غذایی، (1)1، 58-49.
4
گوهری اردبیلی ا، حبیبی نجفی م ب و حداد خداپرست م ، 1384. بررسی تأثیرجایگزینی شکر با شیره خرما بر ویژگیهای فیزیکی و حسی بستنی نرم، پژوهشهای علوم و صنایع غفایی ایران ، 1(2)، 23-3.
5
موسسه استاندارد و تحقیقات صنعتی ایران، 1383. کیک- ویژگیها و روشهای آزمون، استاندارد ملی ایران شماره 2553.
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موسسه استاندارد و تحقیقات صنعتی ایران، 1392، آرد گندم ویژگیها و روشهای آزمون، استاندارد ملی ایران شماره 103.
7
موسسه استاندارد و تحقیقات صنعتی ایران، 1392. کیک- ویژگیها و روشهای آزمون، استاندارد ملی ایران به شماره 2553.
8
موسسه استاندارد و تحقیقات صنعتی ایران، 1392. اندازهگیری رطوبت، استاندارد ملی ایران به شماره 2862.
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موسسه استاندارد و تحقیقات صنعتی ایران، 1392. بیسکوییت و روشهای آزمون، استاندارد ملی به شماره 37.
10
موسسه استاندارد و تحقیقات صنعتی ایران، 1393. روش اندازهگیری چربی غلات و فرآوردههای آن، استاندارد ملی به شماره 2862.
11
موسسه استاندارد و تحقیقات صنعتی ایران، 1394. باقلوا سنتی قزوین- ویژگیها و روشهای آزمون، استاندارد ملی به شماره 19696.
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موسسه استاندارد و تحقیقات صنعتی ایران، 1394. غلات، حبوبات و اندازهگیری خاکستر، استاندارد ملی به شماره 2706.
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وطنخواه م، الهامیراد الف ح، یقبانی م، نادیان ن و اکبریان میمند م ج، 1393. بررسی امکان تولید بیسکویت رژیمی با استفاده از شیرینکننده استویوزید، نشریه پژوهش و نوآوری در علوم و صنایع غذایی، 3(2)، 170-157.
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38
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39
ORIGINAL_ARTICLE
Curcumin nanodispersion preparation using subcritical water and solvent displacement methods and evaluation of their physical-chemical, rheological, antioxidant and anti-bacterial properties
حسنفامیان ف و پزشکی نجفآبادی الف، 1396. تولید نانوامولسیون حاوی لینولئیک اسیدکونژوگه (CLA) به روش تشکیل خود به خودی و غنیسازی شیر کم چرب پاستوریزه با آن. نشریه پژوهشهای صنایع غذایی 27(4) 135-145.
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https://foodresearch.tabrizu.ac.ir/article_9879_a7fb10874c2275927616852aeda6327a.pdf
2020-01-21
89
99
Z
Sayyar
z_sayyar@yahoo.com
1
گروه مهندسی شیمی-صنایع غذایی ، دانشکده مهندسی شیمی، دانشگاه صنعتی سهند تبریز
AUTHOR
H
Jafarizadeh-Malmiri
2
گروه مهندسی شیمی-صنایع غذایی ، دانشکده مهندسی شیمی، دانشگاه صنعتی سهند تبریز
LEAD_AUTHOR
ORIGINAL_ARTICLE
Evaluation of the properties of microcapsules containing Ziziphora clinopodiodes extract stabilized by gum Arabic, whey protein isolate, guar gum and their combinations
Introduction: Due to the increasing of awareness and consumer demand for healthy and natural foods without synthetic preservatives, in the recent years the food industry has paid increasing attention to using natural preservatives. Plant extracts and essential oils (EO) are a broad class of natural food preservatives that are generally recognized as safe (GRAS). Microencapsulation is the most common technique that has been utilized to increase the stability of bioactive compounds. The benefits of microencapsulation of herbal extracts and essential oils includes: protection of flavor components from evaporation and destructive changes, promotion of easier handling, better mixing with food matrix, release controlling and increasing bioavailability (Donsi et al., 2011). Ziziphora clinopodiodes (known as Kakuti) is one of the most commonly consumed herbal plants belonging to the family of Lamiaceae and it is native to Turkey and Iran. The major phenolic compounds of Z. clinopodiodes essential oil (ZEO) or its extract (ZE) are include pulegone, 1,8-cineole, thymol, carvacrol, p-cymene and limonene (Sonboli et al., 2010). The functional properties of Z.clinopodiodes extract (ZE) and ZEO including strong antioxidant, antibacterial, antifungal and antiviral activities have been fully recognized in previous researches. The selection of a suitable wall material is critical to have a successful microencapsulation. Whey protein isolate (WPI), gum Arabic (GA) and guar gum (GG) are some of most frequently used biopolymers for encapsulation of bioactive compounds in food industry applications (Kuck et al., 2017). There is no report on the encapsulation of ZEO or ZE. The aim of this research was to evaluate and compare the potential of GA, WPI and GG either alone or in combination with each other in the microencapsulation of Ziziphora clinopodiodes extract (ZE) by ultrasonication method.
Material and methods: The GG, GA and WPI were used for encapsulation of ZE in the single form or in combination with each other. After encapsulation, the suspensions were freeze dried and the powder of microcapsules was used for further analyses. The particle size, zeta potential, and encapsulation efficiency were determined. Also, the total phenol content, antioxidant activity and color properties of microcapsules were analyzed. Structural and morphological properties of them were also characterized by FT-IR, XRD and SEM analyses. The one-way ANOVA method by using SPSS software was used for statistical analysis of obtained data.
Results and discussion: Particle size analysis showed that the WPI stabilized sample had the lowest particle size (292.7 nm). The performance of GA and GG was improved after combination with WPI. By considering encapsulation efficiency (EE%), particle size, PDI and Zeta potential values, the compatibility of WPI with GA was more than GG. The highest EE% (86.91%) belonged to GA/WPI sample. Total phenol content and antioxidant activity were in their maximum level for GA/WPI mixture. Among the used wall materials, GA had the highest Zeta potential (-20.5 mV). Since the isoelectric point of WPI is around pH 5 and pH of dispersions was about 7, the net charge of these microcapsules was also negative (-15.5 mV). GG is a weak polyelectrolyte and had the lowest Zeta potential (-6.6 mV). All of the powders had a whitish color. There was no significant difference between L* and a* values of samples (p˃0.05). But b* was increased significantly when WPI and GA were used instead of GG. Yellowish color of WPI and GA caused to increase b*. This yellow appearance was more distinct in GA in comparison to WPI. The initial TPC of ZE before enclosing in microcapsules was equal to 346.91 mg GAE.100g-1 DW. The TPC of all samples was lower than initial amount in fresh ZE. Between microcapsules, those that had the higher EE showed a higher TPC too. TPC of GA was higher than WPI followed by GG. When the mixture of wall materials was used, TPC was increased and the GA/WPI sample had the highest TPC (212.81 mg GAE.100g-1 DW). GG and GA/WPI with 21.67% and 32.11% respectively, had the lowest and highest antioxidant activity. Spherical shape of microcapsules was observed by SEM for all samples expect to GG/GA. WPI stabilized microcapsules exhibited the lowest particle size with uniform distribution. Polydispersity and mean diameter was higher for GA microcapsules and these parameters increased for GG microcapsules. FT-IR analysis confirmed the formation of new interactions between wall materials (expect to GG) and ZE ingredients. XRD test revealed that the crystallinity of wall materials was decreased after ZE incorporation but WPI contained samples were resistant against structural alterations. Crystallinity index of GG, GA and WPI coated microcapsules was equal to 6.54%, 23.13% and 9.76%, respectively. Crystallinity index of 11.5%, 25.21% and 19.66% was calculated for GG/GA, GG/WPI and GA/WPI microcapsules, respectively. By considering of applying similar sonication and drying conditions on all samples, these results indicate that the ZE incorporation had no distinct effect on crystallinity of WPI but it disrupt the structure of polysaccharide based encapsulating agents.
Conclusion: In this work the performance of different wall materials and their combinations was evaluated in microencapsulation of ZE. WPI and GA/WPI combination showed the lowest particle size and the best encapsulation efficiency, respectively. In the total phenolic content study, the mixture of GA/WPI performed better in protecting the ZE phenolic compounds leading to increase the antioxidant activity of microcapsules. SEM images indicated that the successful fabrication of microcapsules with GA, WPI and GG is possible but it is better to use their combination. The best morphological characteristics with spherical microparticles were obtained when WPI was mixed with GA. Formation of new interactions between GA, WPI and ZE ingredients was approved by FT-IR analysis. But XRD test indicated that these interactions lead to change in structural characteristics of biopolymers. However, in spite of new bond formation, WPI preserved its semi-crystalline structure when used alone or in combination with polysaccharides. Generally, by in comparison of individual wall materials, the WPI was the best encapsulating agent but its performance was increased via blending with other biopolymers. The compatibility of WPI with GA was more than GG and by considering the set of results; the combination of GA/WPI presented the best behavior. Further studies are required for exploring the performance of these microcapsules for their application in food formulation.
https://foodresearch.tabrizu.ac.ir/article_9880_4a965c09f49a23f61cf5cf163892c344.pdf
2020-01-21
101
123
M
Hoseinnia
m.hossein.p@gmail.com
1
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
AUTHOR
H
Almasi
h.almasi@urmia.ac.ir
2
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
LEAD_AUTHOR
M
Alizadeh
m.alizadehkh@outlook.com
3
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
AUTHOR
اکرمی م، قنبرزاده ب، پورظفر ف، مرتضوی ع، دیناروند ر و دهقان نیا ج، 1395، نانوکمپلکسهای صمغ عربی- کازئینات حامل بتا کاروتن (2): بررسی اندازه ذرات، پتانسیل زتا ، مورفولوژی و کارایی انکپسولاسیون. نشریه پژوهشهای صنایع غذایی، 26(4)، 778-763.
1
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2
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3
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ORIGINAL_ARTICLE
Modification of hydrophilic properties of starch film by simultaneous use of oleic acid and UV ray
Introduction: Today, the most of the food packaging materials are based on petroleum-derived polymers. They have caused many environmental pollutions in the world. One of the solutions to deal with the problem is development of edible and biodegradable films as substitutions of the petroleum based packaging materials. Among the bio-based materials which used in the food packaging, starch is interested as an ecofriendly material. It is due to acceptable film forming properties, easy access, renewability and low cost of starch. Nevertheless, high hydrophilic properties and weak mechanical properties have been limited its utilization as a commercial packaging material. The presence of hydroxyl groups in the starch chains create hydrogen bonds between starch and water. As well as the considerable free space between the starch chains facilitate the movement of the water molecules through this space. Many researches have been done to reduce hydrophilic properties of starch using chemical modification, irradiation, and composition with nanoparticles and other biopolymers. Most of the methods are based on blocking the hydroxyl groups of starch chains with hydrophobic agents, formation of emulsions and blocking of the pores.
Other alternative procedure which used to improve the water barrier properties of hydrophilic films is producing composite films with adding hydrophobic components such as lipids and fatty acids.
The starch based films have poor resistance to water vapour transmission. Their water vapor barrier properties might be improved by adding hydrophobic materials, such as lipids, into the film forming solutions. Fatty acids, such as oleic acid (OA) are lipid derivatives which have potentially improve the moisture barrier properties of hydrophilic films. OA is a yellow liquid at room temperature hence, it is easily miscible with biopolymer without needing to further heating treatment. As well as due to the polar nature of biopolymers, OA need to the surfactant to homogenous distribution in the matrix of biopolymers. On the other hand, OA is not very sensitive to oxidation which increases its safety in food packaging uses. In this study, the effects of different concentrations of OA and UV irradiation were investigated to improve the hydrophobicity of starch film.
Material and methods: In order to preparation of starch film, starch (5 wt. %) was added to distilled water. The resulting mixture was stirred at 85 ˚C for 15 min until the starch was gelatinized. Then, glycerol (40 wt. % of dry base) was added to the solution as a plasticizer. OA 0.6%, 1% and 1.4% (wt% of dry base) and Tween 80 as emulsifier (10% of the OA concentration), were mixed in 50 ˚C for 10 min. Then, 10 ml of distilled water was added to the solution, and then sonicated by ultrasonic homogenizer (Dr. Hielscher, Teltow, Germany) for 7 min. To prepare the uniform distributed film solution, the fatty acid emulsion was gradually added to the gelatinized starch solution. The resulting suspension was homogenized by magnetic stirrer and ultrasonic homogenizer for 10 and 7 minutes, respectively. Film forming solution was irradiated with UV-C as stirred during 60 minutes at a distance of 5 cm from the UV-C lamp. 43 g of each solution was casted into flat mold with a diameter of 15 cm. The samples were finally dried for 48 hours at room temperature. All films were conditioned at 50-55% relative humidity and room temperature for 48 hours before subjected to any tests.
Results and discussion: The contact angle of the starch based films was increased with increasing the OA content up to 1 wt%. After that it was decreased with increasing the OA. It was due to the plasticizing effect of OA at high concentration. The contact angle of the UV irradiated starch-OA were increased with increasing the OA content. Generally, the contact angle of the UV irradiated starch-OA films was drastically higher than virgin starch-OA films. However, the water vapor permeability (WVP) of the starch based films was decreased with increasing the OA content up to 1 wt% and increased at the high OA content film (i.e. 1.4 wt% dry based). But there was no significant difference between starch film and the starch-OA films. The WVP of the UV irradiated starch-OA were decreased with increasing the OA content. The WVP of the UV irradiated starch-OA films was higher than virgin starch-OA films. Nevertheless, there was no significant difference between WVP of UV irradiated starch-OA and starch film.
Moisture content (MC) of the starch-OA film at the lower OA content (i.e. 0.6 wt% dry based) was the lowest. With increasing OA content MC of the starch-OA film increased that way there was no significant difference with starch film. But the MC of the UV irradiated film decreased with increasing the OA content up to 1 wt%. Moisture absorption (MA) of the starch-OA and UV irradiated starch-OA films were shown significant difference with virgin starch film. MA of the starch-OA films were independent from UV irradiation except starch-OA (0.6 wt%) which was increased with UV irradiation.There was no significant difference between the solubility of the starch, starch-OA, and UV irradiated starch-OA films in water except UV irradiated starch-OA contain 1.4 wt% OA.
Conclusion: Regard to results of the current study the low OA content in starch based film can be used as the appropriated method to solve the moisture sensitivity of starch based films. Furthermore, UV irradiation intensify the effect of OA on the moisture sensitivity of the starch based films. The most of characterizations of UV irradiated starch-OA films had been influenced by the content of formed the mono and disaccharides and the development of random cross-linkages during UV exposer process. The applied procedure is useful to develop more biodegradable and profitable packaging material, generally.
https://foodresearch.tabrizu.ac.ir/article_9881_3c04c51002390ea14c709f841da451e6.pdf
2020-01-21
125
138
H
Jahangir
1
گروه علوم و مهندسی صنایع غذایی، دانشگاه زنجان
AUTHOR
I
Shahabi
i.shahabi@yahoo.com
2
گروه علوم و مهندسی صنایع غذایی، دانشگاه زنجان
AUTHOR
R
Pourata
pourata@znu.ac.ir
3
گروه علوم و مهندسی صنایع غذایی، دانشگاه زنجان
AUTHOR
اکرامی م، امام جمعه ز، کرمی مقدم آ، 1395. اثر اسیدهای چرب بر ویژگیهای فیزیکی، مکانیکی و ممانعت کنندگی به بخارآب فیلم خوراکی ثعلب، فصلنامه علوم و صنایع غذایی، 51، 167-157.
1
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Goudarzi V and Shahabi-Ghahfarrokhi I, 2018a. Development of photo-modified starch/kefiran/TiO2 bio-nanocomposite as an environmentally-friendly food packaging material. International journal of biological macromolecules 116, 1082-1088.
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Goudarzi V and Shahabi-Ghahfarrokhi, I, 2018b. Photo-producible and photo-degradable starch/TiO2 bionanocomposite as a food packaging material: Development and characterization. International journal of biological macromolecules 106, 661-669.
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29
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36
ORIGINAL_ARTICLE
The effects of different chitosan concentrations on storage life and postharvest quality of cornelian cherry (Cornus mass L.)
Introduction: Controlling the postharvest losses and the utilization of safe methods versus chemical compounds is a remarkable priority in the production of horticultural produce. Using techniques to preserve agricultural produce quality dates back to many decades ago (Paliath et al., 2009). This is essential to keep the visual characteristic and quality of products. In some ways, the procedures employed improve the quality and organoleptic properties of the crops. This is end goes to the reduced production charges and the higher incomes (Duan et al., 2007). Postharvest scientists are attempting to employ the materials to cover the fruits and to keep the harvest time quality or even to improve the quality and visual attributes. During the recent years, the application of edible coatings such as chitosan has been increased to reduce the postharvest loses, lowering the respiration rate, shelf life improvement, firmness keeping and for the control of microbial growth rates in fruit crops. Chitosan is an aliphatic organic polymer with a characterized antifungal (Allan and Hadwiger, 1979) property. Furthermore, chitosan coating lowers the respiration rate, prevents microbial growth and delays the fruit ripening by the control of CO2, O2 and ethylene exchange balance (EL Ghaouth et al., 1991). Moreover, low temperature storage intensifies the chitosan keeping qualities on stored fruits. Cornelian cherry fruits contain high amounts of ascorbic acid (vitamin C), organic acids, phenolics,taninns and some other bioactive compounds. Hence, the fruits have considerable nutritional and medicinal benefits effects (Moldovans et al., 2016). Furthermore, the fruits have precious antimicrobial properties (Asadov, 1990). In the present study, we tried to evaluate the effects of different chitosan concentration to keep the antioxidant potential of cornelian cherry and of the quality attributes during postharvest period. Material and methods: Cornus mass L. fruits were harvested from an orchard from northwest of Iran (Hourand country). In advance, the fruits were homogenized for the size, color and shape and were transferred to the Lab. The fruits were treated with 0.5,1 and 1.5 % chitosan solution and distilled water as control for 1 minute. The fruits let too dry at ambient temperature and were stored at 4±1°C for 21 days. TSS, TA and pH were evaluated in fruit juice soon after. Samples were taken during the first, 7, 14 and 21th days after treatment. The fruits were kept at cold storage and immediately the common measurements like pH, TSS and TA were conducted. Then after the fruits were freezed in liquid nitrogen and kept in - 40 °C for further studies. Total phenolics, Flavonoids and anthocyanin were measured by folin- ciocaltea (Gallic acid as standard), flavonoids based on catechin and total anthocyanin by the absorbance difference in divers pH ratios, respectively. DPPH method was employed for the antioxidant potential of fruits. Besides CAT, GPX, PPO and PAL enzymes were quantified as well. The data were analyzed by SAS (ver.9.2) software as CRD with three replications. Excel 2013 was employed for the tables figuration and the means were compared by the Duncan's multiple range test. Results and discussion: ANOVA results revealed that interaction of storage time × chitosan concentration meaningfully (P <0.01) influenced pH. TA and TSS of fruits. The top pH was acquired by 0.5% chitosan at the third week. Chitosan modifies fruit surface atmosphere and hence by the variations in CO2 and O2 alters the TA and pH values. Maturity stage influences TSS values and with ripening progress, TSS was increased (Gunduz et al., 2012). In a similar experiment, with chitosan concentration adding up, TSS increase was slowed down seemingly due to the hydrolytic changes in the starch content and water loss during the storage period (Kays, 1997). Interaction of time and chitosan concentration was statistically influenced (P <0.01) total phenolics, flavonoids and total anthocyanin content. Total phenolics had the highest amount with 1.5% chitosan seemingly due to CO2 barrier induced by chitosan which reduces the phenolics oxidation. Moreover, chitosan coating activates PAL enzyme in phenolics biosynthesis (Romanazzi et al., 2017). Total flavonoids were increased by storage time, and by 1% of chitosan treatment. Flavonoids are crucial antioxidants and besides phenolics were increased in the fruits during the storage time and with SA treatment (Dokhanieh et al., 2013). Total anthocyanins followed the same pattern as well. Antioxidant potential of fruits was also impacted by storage time and chitosan as well (P <0.05). Antioxidant potential is directly related to phenolics, flavonoids and anthocyanins content of fruits and vegetables. So that, the increased total amounts of the mentioned metabolites resulted in improved DPPH activity. There is evidence that other coatings such CaCl2 and SA improved the metabolites and antioxidant potential (Dokhanieh et al., 2013; Soleimani-Aghdam et al., 2013). CAT, PPO, GPX and PAL were influenced by the time× chitosan interaction as well. CAT activity was declined during the storage period. But, there was no significant difference between 0, 1 and 1.5% chitosan treatments. Chitosan application improves the selective permeability of membrane for CO2 and O2 exchange and hence reduce the phenolics oxidation. These all reduce the PPO activation and function (Duan et al., 2007). GPX activity was increased during the storage, So, that the highest GPX activity was belonged to the sampling at 21th days. PAL activity was responsive to the interaction of time × chitosan concentration and the enzyme activity was increased in time dependent pattern during the storage. The top data was recorded for the untreated fruits. Conclusions: Cornelian cherry fruitsare rich in antioxidant compounds like phenolics, flavonoids, anthocyanins and ascorbic acid. During the storage period and like other horticultural products (fruits and vegetables), the nutritional and visual quality of cornelian cherry fruits reduces dramatically. Chitosan as an environment-friendly and non-chemical compound preserves the quality attributes of fruits. Over all, in the present experiment, chitosan treated fruits had more antioxidant potential and enzymatic activity than untreated ones. Moreover, chitosan improved the total quantities for phenolics, flavonoids and anthocyanins. DPPH antioxidant potential was improved by chitosan application. Furthermore, CAT, PPO and PAL were correspondingly responded to chitosan treatment in favor of fruits quality. In short, chitosan has a considerable potential to be considered as a good edible coating to improve the postharvest life and quality attributes of cornelian cherry fruits.
https://foodresearch.tabrizu.ac.ir/article_9882_3b4f58e6bd931bf53b99c1ecf2369888.pdf
2020-01-21
139
152
M
Esmaili
salviaspectacular1@gmail.com
1
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه مراغه
AUTHOR
A
Ebrahimzadeh
2
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه مراغه
LEAD_AUTHOR
H
Hasanpour
3
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه مراغه
AUTHOR
MB
Hassanpour Aghdam
4
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه مراغه
AUTHOR
صحرایی خوش گردش ع، بدیعی ف و یاسینی اردکانی ع، ۱۳۹۳. تأثیر پوشش نانو امولسیون حاوی کیتوزان بر افزایش ماندگاری سیب گلاب رقم گلاب کهنز در مدت انبارداری، مهندسی بیوسیستم ایران، ۴۵(۲)، ۱۲۰-۱۱۳.
1
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Dokhanieh A Y, Aghdam M S, Fard J R and Hassanpour H, 2013. Postharvest salicylic acid treatment enhances antioxidant potential of cornelian cherry fruit. Sciatica Horticulture 154: 31-36.
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Gunduz K, Saracoglu O, Özgen M and Serce S, 2013. Antioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripeness. Acta Scientiarun Polonorum Hortorum Cultus 12(4): 59-66.
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Hassanpour H, 2015. Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit. LWT-Food Science and Technology 60(1): 495-501.
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Jianglian D and Shaoying Z, 2013. Application of chitosan based coating in fruit and vegetable preservation: a review. Journal of Food Processing and Technology 4(5): 227-230.
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Moldovans B, Popa A and David L, 2016. Effects of storage temperature on the total phenolic content of Cornelian Cherry (Cornus mas L.) fruits extracts. Journal of Applied Botany and Food Quality, 89.
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Soleimani-Aghdam M, Yousefpour-Dokhanieh A, Hassanpour H and Pezapour-Fard J, 2013. Enhancement of antioxidant capacity of cornelian cherry (Cornus mas L.) fruit by postharvest calcium treatment. Scientia Horticulturae, 161: 160-164.
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38
ORIGINAL_ARTICLE
The effect of fat content changes on chemical and rheological properties of yogurt contains Jerusalem artichoke powder during storage
Introduction: Consumers across the world are becoming more interested in foods with health promoting features as they gain more awareness of the links between food and health (Tamime et al., 2005). Yogurt is the most consuming fermented milk products, which has a positive effect on human health due to the high nutritional value and particular importance in the diet of individuals. Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health (Shah, 2017). Helianthus tuberosus L., commonly known as Jerusalem artichoke, produces fibrous roots with short rhizomes that end in underground caulinar tubers, which accumulate fructans, mainly inulin. The plant has four main uses: horticultural, fodder, bioethanol production, and inulin extraction (Rébora, 2008). This crop is highly tolerant to adverse weather conditions and various plant diseases and also grows well in poor land (Saengthongpinit & Sajjaanantakul, 2005). Among other plants rich in inulins, Jerusalem artichoke stands out as an interesting candidate for the industrial production as its tubers accumulate similar levels of inulin (16–20% of fresh tuber) as chicory roots (Franck, 2000) and could be cultivated at a low cost with low input of fertilisers on any type of soil and cool climatic conditions. However, the use of Jerusalem artichoke (JA) tubers for inulin extraction is less well known as they are commonly eaten as vegetable (Paseephol & Sherkat, 2009). Understanding of rheological properties of fruit juices are essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. Rheological information is valuable in product development (Salehi, 2019).
Recently, viscometers have become a valuable and extensively used tool in the study of milk gel structure. Such measurements are sensitive to the initial stage of casein micelles aggregation and demonstrate that gelation begins well before any visual observation of coagulation. A point is reached during aggregation in which a three-dimensional cross-linked network of casein is formed and following this, coagulation can be observed rheologically (Shaker et al., 2000). The goal of this study is investigate on the effect of fat content changes on chemical and rheological properties of yogurt contains Jerusalem artichoke powder during storage.
Material and methods: In this study, Jerusalem artichoke powder to the amount of 0.5, 1 and 1.5% in yogurt formulation with 0.5, 1 and 1.5% fat was used, and its chemical and rheological characteristics was investigated during the 21 days. The cow milk (total solid nonfat 9%) was heated to 92 °C for 5 min then cooled to inoculation temperature (42 °C). Jerusalem artichoke tubers were washed with tap water and brushed to partially remove tuber skins. Tubers were then cut into ∼2 mm slices and dried at 45 °C in an electric oven with convection, until constant weight was achieved. Dried slices were then ground and passed through a 63-mesh sieve to obtain the Jerusalem artichoke flour. The pH was measured directly using a calibrated digital pH-meter (Lutron YK-2001 pH meter, Taiwan). The titratable acidity (TA) with respect to the percentage of lactic acid equivalent was determined by titration of the yogurt samples with 0.11 N NaOH in the presence of phenolphthalein. The viscosity of yogurt was measured using a rotational viscosimeter (Brookfield, USA). The rheological parameters of yogurt at shear rate of 40 s-1 were studied using spindle LV64 at 8°C. Each measurement was conducted in three repetitions. The experimental data were subjected to an analysis of variance (ANOVA) for a completely random design using a statistical analysis system (SPSS 21). Duncan’s multiple range tests were used to determine the difference among means at the level of 0.05 (Salehi, 2017).
Results and discussion: Addition of Jerusalem artichoke powder was not significantly effect on chemical and rheological characteristics of yogurt. The results showed that the pH of the higher in fat at the end of the maintenance period was significantly higher than the pH of yogurt with 0.5% fat. Also acidity of the samples at 14 days was significantly increased although for an amount of increase in higher fat yogurt in comparison with 0.5 and 1% fat yogurt is lower. At the end of the maintenance period, acidity of yogurt with 0.5% fat was significantly more than yogurt with 1 and 1.5 percent fat. According to consistency and elasticity, the samples with 1.5 % Jerusalem artichoke powder and 1.5 % fat was the best treatment. Rheological properties of plain yogurt during coagulation process, impact of fat content and preheat treatment of milk were studied by Shaker et al. (2000). Their results showed that the increasing in fat content leads to an increases in viscosity. The highest viscosity was manifested by milk heated at 137°C while the lowest value was exhibited by milk heated at 65°C. The process viscosity curves for three different stages are described by mathematical relationships. Finally, a two-parameter power law model was used to describe the flow behavior of the yogurt during coagulation.
Conclusion: Jerusalem artichoke flour resulted an interesting food ingredient due to its high content of prebiotics (inulin) and phenolics, which may be used as a powder substitute to increase the nutritional quality of dairy products. Rheological properties for foods, such as fermented dairy products, are important in the design of flow processes, quality control, storage and processing and in predicting the texture of foods. With increasing Jerusalem artichoke powder and fat content, loss modulus versus shear stress was increased. In general, with increasing shear rate the viscosity of samples were decreased. Also with increasing the percentage of samples fat, the viscosity in the constant shear rate was increased. The increase in viscosity at the highest fat content may be due to increase of total solids of the milk which has a significant effect on the firmness of yogurt gel. Addition of Jerusalem artichoke powder increases the viscosity but the effect of fat on the viscosity was more.
https://foodresearch.tabrizu.ac.ir/article_9883_6c99c087ac3f8bf0541ba09bed1b48a9.pdf
2020-01-21
153
169
T
Najafabadi
t.najafghaffari@iauaz.ac.ir
1
گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاداسلامی، آزادشهر.
AUTHOR
S H
Hoseini Ghaboos
hosseinighaboos@yahoo.com
2
گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاداسلامی، آزادشهر.
LEAD_AUTHOR
Akın M, Akın M and Kırmacı, 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry 104(1): 93-99.
1
Bonczar G, Wszołek M and Siuta A, 2002. The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food Chemistry 79(1): 85-91.
2
Bouzar F, Cerning, J and Desmazeaud M, 1997. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production. Journal of Dairy Science 80(10): 2310-2317.
3
Franck A, 2002. Technological functionality of inulin and oligofructose. British journal of Nutrition 87(S2): S287-S291.
4
Guggisberg D, Cuthbert-Steven J, Piccinali P, Bütikofer U and Eberhard P, 2009. Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal 19(2): 107-115.
5
Guven M, Yasar K, Karaca O and Hayaloglu A, 2005. The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International Journal of Dairy Technology 58(3): 180-184.
6
Hasan-Nejad M, Karim G, Sahari MA, 2005. Study of production of ordinary and low-calorie fruit yogurt. Journal of Agricultural Sciences 11(2): 247-260.
7
Hashim I, Khalil A, Afifi H, 2009. Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of Dairy Science 92(11): 5403-5407.
8
Hosseini Z, 2006. Common Methods in Food Analysis. Shiraz University Pub.
9
La Torre L, Tamime A, Muir D, 2003. Rheology and sensory profiling of set‐type fermented milks made with different commercial probiotic and yoghurt starter cultures. International Journal of Dairy Technology 56(3), 163-170.
10
Mahdian A and Mazaheri Tehrani M, 2007. The effect of total solid of milk on starter bacteria and quality of yogurt. Iranian journal of food science and technology 4(3): 61-69.
11
McCue PP, Shetty K, 2005. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochemistry 40(5): 1791-1797.
12
Mohseni M, Reza Ehsani M, Mohamadi Sani A, 2013. Survival of Bb12 and La5 in synbiotic milk. Nutrition & Food Science 43(2): 137-141.
13
Özer BH, Robinson RK, 1999. The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. LWT-Food Science and Technology 32(7): 391-395.
14
Öztürk B, Öner M, 1999. Production and evaluation of yogurt with concentrated grape juice. Journal of Food Science 64(3): 530-532.
15
Paseephol T and Sherkat F, 2009. Probiotic stability of yoghurts containing Jerusalem artichoke inulins during refrigerated storage. Journal of Functional Foods 1(3), 311-318.
16
Rebora C, 2008. Topinambur (Helianthus tuberosus L.): usos, cultivos y potencialidad en la región de Cuyo. Horticultura Argentina.
17
Saengthongpinit W and Sajjaanantakul T, 2005. Influence of harvest time and storage temperature on characteristics of inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers. Postharvest biology and Technology 37(1): 93-100.
18
Sahan N, Yasar K and Hayaloglu A, 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22(7):1291-1297.
19
Salehi F, 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization 11(4): 2006-2012.
20
Salehi F, 2019. Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition 7 (11): 3391-3402.
21
Shah NP (Ed.), 2017. Yogurt in health and disease prevention. Academic Press.
22
Shaker R, Jumah, R and Abu-Jdayil B, 2000. Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk. Journal of Food Engineering 44(3): 175-180.
23
Soukoulis C and Tzia C, 2008. Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International Journal of Dairy Technology 61(2): 170-177.
24
Tamime AY and Robinson RK, 1999. Yoghurt: science and technology. Woodhead Publishing.
25
Tamime AY, Saarela MAKS, SondergaardAK, Mistry VV and Shah N P, 2005. Production and maintenance of viability of probiotic microorganisms in dairy products. Probiotic dairy products, 39-72.
26
Tiano AVP, Moimaz SAS, Saliba O, Saliba NA and Sumida DH, 2009. Fluoride Intake from Meals Served in Daycare Centres in Municipalities with Different Fluoride Concentrations in the Water Supply. Oral Health & Preventive Dentistry 7(3).
27
ORIGINAL_ARTICLE
Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil
Introduction: Recently, the increase in synthetic polymers has been pushing researchers toward the development of new biodegradable and natural polymers, suitable for food packaging. To extend the shelf-life of foods and the preservation them from microbial spoilage and oxidation while reducing packaging waste, the tendency is to use natural materials such as edible films and coatings. (Khazaei et al., 2014). These films, as the carrier of the functional components like antioxidants, the antimicrobial agents, colorants, flavors and spices can improve both the capability and the functionality of the packaging materials (Ramos et al., 2012). Biodegradable and edible films can be prepared using proteins, carbohydrates, lipids or mixture of them. Among the natural and renewable resources, starch is one of the most important ingredients of films. It is commonly used in the packaging industry due to its abundance, low price, ability to form the edible films and biodegradability. The films based on starch are odorless, tasteless, colorless and transparent, while enjoying good gas barrier properties (Acosta et al., 2016; Šuput et al., 2015). In recent years, there is an increasing attention in developing edible films by agriculture crop flours and powders due to their availability, easy obtaining and low cost compared to pure components such as starch and proteins (Nouraddini et al., 2018). Among the agriculture crop, eggplant (Solanum melongena L.) is recognized for its high dietary fiber content, antioxidant capacity, oxygen radical scavenging capacity and minerals. Also, it has flavonoids and high amount of anthocyanin in peel (Niño-Medina et al., 2017). Eggplant powder has significant amount of protein, carbohydrates, fat and crude fiber (Nouraddini et al., 2018). In the last decades, the essential oils of plants and spices have got attention to use as the antimicrobial and antioxidant agents, which can be added to the edible films (Jahed et al., 2017). Mentha longifolia essential oil and extract showed the antioxidant and antimicrobial activity (Farzaei et al., 2017; Gulluce et al., 2007). The antioxidant activity of Mentha longifolia EO and the extract might be related to its phenolic content such as phenolic acid, rosmarinic acid and polyphenols (Gulluce et al., 2007).
According to our survey, there are no studies on the development of edible films using eggplant powder and Mentha longifolia essential oil. Therefore, the object of this study was to prepare the edible active films based on corn starch and eggplant powder incorporation with Mentha longifolia essential oil (0, 1, 3 and 5% w/w), in order to examine their physical properties.
Material and methods: For the extraction of Mentha longifolia essential oil, the dried samples were submitted to the hydro-distillation for approximately 3 h by a Clevenger. The obtained essential oil was kept in dark glass at 5 ºC. For the preparation of eggplant powder, the eggplants were sliced and dried in hot air oven at 50ºC for 24 h without peeling off the skin. Then the dried samples were grinded into powder and it stored in glass dishes at 4 ºC. The corn starch and eggplant powder based films were prepared at ratio of 1:1 by the casting method. The pH of solution was adjusted at 7.5 by NaOH and then it was stirred and heated at 85 ºC in a water bath. After that, the glycerol was added at 36% w/w/ and the solution was mixed for 30 min. Then the Mentha longifolia essential oil was added at different ratio (1, 3 and 5% w/w) to film solutions. The emulsion was homogenized with a Rotor-stator homogenizer and degassed using an ultrasonic homogenizer. The film samples solution was dried at room temperature for 48 h. Physical properties such as thickness, moisture content, density, mechanical properties, color, opacity and light transmittance values, solubility and swelling index of films were evaluated. All the tests were carried out in triplicate. The analysis of variance (ANOVA) was applied to the data and the means were compared by Duncan’s test using SPSS statistical software.
Results and discussion: The thickness, swelling index of films incorporated with essential oil were higher than control films (P<0.05). A decrease was observed in the density and moisture content of the films that incorporated with Mentha longifolia essential oil. The solubility in water of control films was the highest (67.61%), while the addition of Mentha longifolia essential oil, the solubility values significantly (P<0.05) decreased. The results showed that the lowest level of water vapor permeability was found for the control films (0.0023 ± 0.0009 g.mm/m2.h.Pa) and the highest was related to films containing 5% Mentha longifolia essential oil (0.0028 ± 0.0006). Results showed significant differences between color parameters (P<0.05). Color measurement of the edible films indicated that increasing the concentration of Mentha longifolia essential oil, increased the lightness (L*), redness (a*) and yellowness (b*) and decreased the ΔE of films. The addition of essential oil decreased the tensile strength, Young’s modulus and elongation at break of films. Light transmittance value at UV region was negligible and for control films were higher than other films and with an increase in the wavelength (visible light region), the light transmittance of the films increased. According to the results, the maximum light transmittance was related to control films. The evaluation of the opacity values revealed thatthe control films showed higher opacity compared to the films incorporated with essential oil.
Conclusion: The edible active films based on corn starch and eggplant powder with Mentha longifolia essential oil were successfully prepared. The addition of Mentha longifolia essential oil to edible films led to the formation of a film with good transparency and lightness characteristics. According to results the mechanical properties of films were decreased with the addition of essential oil. In general, addition of Mentha longifolia essential oil to edible films based on corn starch and eggplant powder improved the water solubility and transparency of films, furthermore it has negative effect on mechanical properties and water vapor permeability of films. According to the results obtained in this research, eggplant powder and corn starch based films with Mentha longifolia essential oil can be used in food packaging.
https://foodresearch.tabrizu.ac.ir/article_9885_9632a07320f75ec7260e7e46fe613b30.pdf
2020-01-21
171
184
M
Nouraddini
mahsa.noradini@gmail.com
1
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
AUTHOR
M
Esmaili
m.esmaili@urmia.ac.ir
2
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
LEAD_AUTHOR
F
Mohtarami
mohtarami.f@gmail.com
3
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
AUTHOR
پژوهی الموتی م ر، تاجیک ح، آخوندزاده الف، گندمی نصرآبادی ح و احسانی ع، 1391. مطالعه ترکیب شیمیایی و فعالیت ضدمیکروبی اسانسهای پونه کوهی (Mentha longifolia L.) و زیره سبز (Cuminum cyminum L.) در سوپ. فصلنامه علوم و صنایع غذایی، 36، 33 تا 45.
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42
ORIGINAL_ARTICLE
Effect of the drying air temperature variation on the energy consumption and quality preservation of garlic slices
Introduction: Garlic "Allium Sativum L." is a relatively perishable product. Approximately 30% of this product is lost annually in the post-harvest stages due to the lack of suitable storage and convenient transportation facilities. It is rich in medicinal and food nutrition and is widely cultivated throughout the world, including Iran. Recently, dried garlic has been used as one of the ingredients and additives of cooked and semi-finished foods such as sauces and soups. Changing the pattern of consumption from the fresh garlic to the dried one has increased the demand for this product. Understanding the moisture and heat transfer mechanism during the drying is crucial to enhance the quality and reduce energy consumption. The quality changes of a dried product are functions of drying condition as like; drying air temperature, drying time, and the warmth of the product surface. By applying higher drying air temperature, shorter drying time and also in parallel with it, slightly lower energy consumption is achievable; however, it will result in higher quality changes. The objective of this study was developing a simulator for drying with variable air temperature to reduce the drying time and lowering energy consumption as well as maintaining the dried product quality at its highest possible level.
Materials and methods: In the present study, the mathematical equations of mass and heat transfer during convection drying of garlic have been developed. The following assumptions were used to develop the mathematical model; 3-D transfer of heat and moisture is accrued; the air distribution is uniform inside the dryer; the distribution of initial moisture and temperature throughout the material is uniform; the product shrinkage is negligible during the drying process; heat transfer to the product through radiation is negligible and conductive heat transfer between trays and product was not included. Third type boundary condition was applied to all air-product interfaces and the equations were solved on three-dimensional geometry of garlic slices simultaneously with the Finite Element Method (FEM) using COMSOL MULTIPHYSICS 3.5 software under different drying air temperature. The temperature and moisture profiles were estimated in a garlic slice by the developed simulator. Mesh independence study was performed to establish an optimal mesh density that gives a solution with acceptable accuracy and four meshes, each containing 1430, 3364, 4362 and 12977 elements were used. The results indicated that mesh independence of numerical solution was obtained when the number of elements was above 4362. The developed simulator was validated by experimental study under different drying temperature conditions; 50, 60 and 70 °C; and different thicknesses of the samples; 2, 3 and 4 mm. At the same time, the engineering and qualitative properties associated with thermal processing of garlic slices were studied, such as the effective moisture diffusivity, apparent density and dry material density, and color changes of the samples. Eventually, by using the simulator, the issue of reducing energy consumption by reducing the total time of the drying along with preserving the apparent quality of the product was examined based on the output data from the simulator through the use of the variable temperature of hot air during the process and in different thicknesses.
Results and discussion: The developed simulator was able to accurately predict changes in the moisture ratio at different temperatures of the hot air and the different thicknesses of the garlic product. The average error in estimating the moisture content at the hot air temperature of 50, 60 and 70 °C was 11%, 6%, and 34%, respectively. Based on the experimental results, the change in hot air temperature and samples thickness did not have a significant effect on the apparent density but affected the final color of garlic slices. The surface temperature of samples had a significant influence on the quality of the dried product; furthermore, the minimum and maximum changes in the color of the samples were observed when the surface temperature of slices was 50°C and 70°C, respectively. The use of drying air at 50 °C and 2 mm thick slices maintains the lightness of the samples and prevents the color changes of the samples during drying.
However, the use of hot air at a lower temperature can prolong the drying time. Accordingly, by the developed simulator using the drying air with variable temperature for drying garlic slices was evaluated and the predicted surface temperature of sample was monitored during the drying process with the air temperature of 70°C and by the time that the surface temperature of sample was increased and reached 50°C, the hot air temperature was reduced and the drying process lasted from 30 minutes, with drying air at 50 °C. Despite the use of hot air with variable temperature, no noticeable changes were observed during drying compared to drying with an air temperature of 70 °C and drying time was prolonged only 3 minutes. At the same time, during the 25% of the total drying time the drying air with 20 °C lower than the usual has been used, which will reduce energy consumption. The results showed that by using this method, it is possible to dry the garlic slices in a shorter time. Also, by restricting the temperature rise of the product in the final stages of the process, the color change of the samples is prevented. On the other hand, due to the use of the variable temperature of the drying air, the drying time decreased about 43 minutes as compere with the drying of the sample with the air temperature of 50 °C, which had a significant effect on reducing energy consumption. Similar results were obtained in drying garlic slices with a thickness of 3 mm.
Conclusion: To achieve a high-quality dry product, more transparent color and reduced energy consumption by reducing the drying time, it was necessary to use slices with lower thickness and hot air with variable temperature during the process based on the developed output-model. The proper time to change the air temperature during the drying process was determined. The developed simulator can predict the items mentioned above, with high precision.
https://foodresearch.tabrizu.ac.ir/article_9886_d10b84f11c67275bd04c8ff54dfb473d.pdf
2020-01-21
185
200
H
Nalbandi
habibehnalbandi@yahoo.com
1
گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه تبریز
LEAD_AUTHOR
SS
Seidlou
2
گروه مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه تبریز
AUTHOR
دلوی م و همدمی ن، 1389. مدلسازی عددی انتقال حرارت در پنیر سفید فراپالایش شده. نشریه پژوهشهای صنایع غذایی،20(2)، 45-60.
1
رستمیباروجی ر، سیدلو ص و دهقاننیا ج، 1396. شبیهسازی عددی فرآیندهای انتقال رطوبت و گرما در خشککردن همرفتی هویج پیشتیمار شده با امواج اولتراسوند و مایکروویو. نشریه ماشینهای کشاورزی، 7(1)، 97-113.
2
سیدلو ص، 1388. مطالعه عددی و تجربی فرآیندهای مرتبط با خشککردن سیب با استفاده از خشککنهای همرفتی. رساله دکتری. دانشگاه تبریز.
3
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Bialobrzewski I, Zielinska M, Mujumdar AS and Markowski M, 2008. Heat and mass transfer during drying of a bed of shrinking particles-simulation for carrot cubes dried in a spout-fluidized-bed drier. International Journal of Heat and Mass Transfer 51: 4704-4716.
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Cui ZW, XU SY and Sun DW, 2003. Dehydration of garlic slices by combined Microwave-Vacuum and Air Drying. Drying Technology 21 (7): 1173-1184.
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ORIGINAL_ARTICLE
Effect of using date molasses on the quality properties of set-type non-fat yoghurt
Introduction: Yoghurt is a well-known dairy product manufactured by fermentation of milk with lactic acid bacteria (LAB). Due to production of bioactive peptides by LAB during fermentation, yoghurt has higher biological activity than milk (Pessione and Cirrincione, 2016). Specifically, some peptides in yoghurt have antioxidant activities and are effective in inhibition of lipid peroxidation and removal of free radicals (Nielsen et al., 2017). Milk acidification induces the formation of continuous gel networks by incorporation of aggregated protein molecules and fat globules. The fat globules serve as structure modifiers and influence the rheological properties of the composite gels. Gel strength depends on fat globule size and the extent of their surface interactions with the gel network (Kirimlidou et al, 2017). The physical properties and microstructure profile of the gels are reflected onto texture and sensory properties of yoghurt (Öztürk et al. 2018). Development of more nutritious yoghurt is an ongoing topic in dairy science. Incorporation of technically-emulsified oil formulations rich in mono- and polyunsaturated fatty acids in yoghurt may help to increase its health benefits (Baba et al, 2018).
Reduction in consumption of dietary animal fat has been recommended by nutritionists due to the proven relationship between fat consumption and heart diseases. In this context, consumption of low or nonfat dairy products has increased because of recognition of their health benefits (Kucukoner and Haque 2003). Consumer trends have shown that consumption of healthful food supports healthy lifestyles and reduces the risk of disease (Asioli et al., 2017). These changes in consumer demand have driven the food industry to develop functional foods with health-beneficial effects (Vecchio et al., 2016). Low-calorie or low-fat dairy products have been available in EU or USA markets for a long time and their consumption have been increasing (Kucukoner and Haque 2003). Milk fat has an important role in the texture, flavour and colour development of dairy products. Fat reduction can cause some defects such as lack of flavour, weak body and poor texture (Haque and Ji 2003). Although the manufacture of low- or nonfat dairy products has been possible for many years, the use of fat replacers in the manufacture of dairy products is still novel. Fat replacers, which decrease the calorific value of food, can be used to solve some physical and organoleptic problems originating from low-fat levels in the final products. Fat replacers consist of mixtures of lipid originated fat substitutes, protein or carbohydrate originated fat mimetic or their combinations (Huyghebaert et al. 1996).
Using fat replacers as improver of texture and flavor have developed in the formulation of dairy products. Date molasses is one of the most valuable secondary products of the date that rich in natural sugars such as fructose and glucose. This product contains significant amount of iron which can increase red blood cells and reduce the risk of anemia. In this context, the aim of this study was to investigate the effect of using different rates of date molasses as a fat replacer on the physicochemical, texture and sensory properties of yoghurt manufactured from non-fat milk.
Material and methods: In this research, two yoghurt samples were manufactured from whole milk (3%) and skim milk (<0.1%) as control samples and three yoghurt samples were manufactured with addition of date molasses in different concentrations of of 5, 10 and 15 % (w/w) to non-fat milk. All yoghurt samples were manufactured in three replicates. Skim milk powder (2% w/v) was added to all treatments in order to increasing the total solid of final product. The mixtures were then pasteurized at 90°C for 5 min and cooled to 43 ± 1°C, inoculated with 3% of starter culture (w/v), dispersed into plastic cups (200 ml), and incubated at 42± 1°C until pH 4.6. Following incubation, Yoghurt samples were stored in refrigerator (4±1°C) for 22 days and their physicochemical, texture and sensory properties were evaluated at 1st, 8th, 15th and 22th day of storage.
Results and discussion: Physicochemical analysis showed that increasing the rate of date molasses in yoghurt samples caused to decrease in acidity, viscosity and water holding capacity and increase in pH and syneresis (P<0.05). The yoghurt samples manufactured from different rates of date molasses had higher pH and syneresis and lower acidity, water holding capacity and viscosity compared with yoghurt samples manufacture from full-fat milk (P<0.05). On the other hand, with increasing the rate of date molasses in yoghurt samples, sensory properties including appearance and colour, texture and consistency and odour and falvour decreased (P<0.05). Increasing the amount of date molasses caused to decrease in hardness, cohesiveness and adhesiveness and increase in springiness of yoghurt samples (P<0.05). Results of fat, protein and dry matter analysis on the first day of storage in the yoghurt treatments indicated that, as expected, an increase in date molasses in the yogurt treatments resulted in increase in the dry matter. On the other hand, protein content in yoghurt treatments decreased with increasing the rate of date molasses. Also, according to the rate of milk fat used, control full-fat yoghurt had the highest fat content among the treatments.
In terms of sensory properties, with increasing the date molasses, total sensory desirability of yoghurt samples decreased. In this context, the yoghurt containing 5% (w/w) of date molasses received the highest acceptability compared with other samples manufactured using date molasses. Moreover, increasing the rates of date molasses in the manufacture of non-fat yoghurt samples caused to decrease in hardness, cohesiveness and adhesiveness and increase in springiness values of them (P<0.05).
Conclusion: In this study, the effect of using different rates of date molasses on different quality characteristics of yoghurt manufactured from non-fat milk during 22 days of storage was evaluated. The results of different analysis showed that date molasses can be used in certain quantities in the manufacture of non-fat yoghurt. In conclusion, using 5% (w/w) of date molasses instead of milk fat led to the best result in manufacture of non-fat yoghurt in terms of physicochemical, texture and sensory properties. Analysis of texture characteristics is considered as a useful procedure for assessing the hardness, adhesiveness, cohesiveness and springiness in yoghurt. The results of texture analysis showed that increasing the date molasses rates in date molasses-enriched yoghurt samples resulted in increase in springiness and decrease in hardness, cohesiveness and adhesiveness.
https://foodresearch.tabrizu.ac.ir/article_9887_9427f489a49a4c8c8fa36b381525e685.pdf
2020-01-21
201
215
R
Akbar
rominaakbarii@gmail.com
1
گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
AUTHOR
M
Soltani
m.soltani@iaups.ac.ir
2
گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
LEAD_AUTHOR
M
Moslehi Shad
mmoslehishad@gmail.com
3
گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران
AUTHOR
بهنیا آ، کاراژیان ح، نیازمند ر و محمدی نافچی ع، 1393. تاثیر صمغ دانه شاهی بر خواص رئولوژیکی و بافتی ماست کمچرب، نشریه پژوهش و نوآوری در علوم و صنایع غذایی، جلد دوم، شماره 3، صفحه های 255 تا 266.
1
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2
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