دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method بهینه‌سازی میزان استخراج ترکیبات فنلی و خاصیت آنتی‌اکسیدانی عصاره قارچ گانودرما لوسیدوم (Ganoderma Lucidum) با روش غرقابی 1 16 14729 10.22034/fr.2022.41555.1760 FA رقیه السادات موسوی گروه علوم و صنایع غذایى، دانشکده داروسازی، واحد علوم پزشکی تهران، دانشگاه آزاد اسلامى، تهران، ایران لیلا ناطقی دانشگاه آزاد اسلامی،واحد ورامین پیشوا،گروه علوم وصنایع غذایی،ورامین، ایران مصطفی سلطانی استادیار گروه علوم و مهندسی صنایع غذایی ، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران ژینوس عسگرپناه فارماکوگنوزی، دانشکده داروسازی و علوم دارویی، واحد علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران Journal Article 2020 09 02 Introduction: Medicinal plants are rich in secondary metabolites and contain the active ingredients of many drugs(Davari et al., 2018). Over the years, the secondary metabolites in plants have been used to treat most diseases due to their ease of access and use and fewer side effects compared to chemical products(fazelinasb et al., 2017). Fungi are one of the types of medicinal plants that have attracted the interest of researchers in recent years. <br />Ganoderma Lucidum is an annual fungus of the genus Basidiomycetes belonging to the class Agaricomycete, order Ployporaceae and family Ganodermataceae(chen et al., 2017). <br />This effective medicinal fungus has been khown in East Asian countries for about 2000 years, such as Reishi or Mannetake in Japan(ten thousand years old fungus) and Ling Chih, Ling Chu and Ling Zhi(immortal fungus) in China and Korea is famous(Robertos 2004). Medicinal properties of Ganoderma Lucidum are due to the presence of biologically active compounds such as polysaccharides, sterols, amino acids, triterpenoids, alkaloids, proteins and peptides(Peterson 2006). As triterpenes and polysaccharids are the most important chemical compounds in Ganoderma that most scientific research has been done on them(stemets 2000).One of the most important polysaccharides in Ganoderma lucidum is Glucan, which strengthens the immune system(wang et al., 2002). The polysaccharides in Ganoderma lucidum also have antioxidant, antibacterial, antiviral, and radiation protection properties, and the protein in it has anti-tumor and anti-diabetic activity(Gao et al., 2004). Ganoderma lucidum contains a variety of compounds, including ketones, esters, lactones, alcohols, ethers, and hydroxybenzene (Taskin et al., 2013).<br />The polyphenolic portion of Ganoderma lucidum consists mainly of flavonoids such as Quercetin, Routine, Myersitin, Morin, Hesperetin, and Naringenin (Saltarelli et al., 2015 , Veljovic et al., 2017).<br />Different methods are used to extraction plant extracts such as ultrasound, microwave, supercritical fluid and maceration. Each of the obove methods has a differents ability in extracting plant compounds, depending on the sample, type of solvent used and extraction conditios.<br />In the maceration method, the mass of the desired compound is transferred from the sample to the solvent used while the solution is in contact with the sample. Extraction also depends on the particle size and properties of the plant tissue. Extraction efficiency in maceration method is generally higer than new extraction methods and the probability of heat damage in this method is lower(wang et al 2002).<br />Material and method: Ganoderma Lucidum was obtained from the Department of Medicinal Plants of the University of Tehran. The materials used for the tests, including ethanol and methanol solvents, were purchased from Pars Shimi Company, Iran. Folin ciocalteu reagent was purchased from Merk Company, Germany. Galic Acid, DPPH reagent, and sodium carbonate were purchased from Sigma Company, USA.Ganoderma lucidum was extracted by using the Shon method with modifications.<br />The total amount of phenolic compounds in the Ganoderma lucidum extraction was measured by the Folin-Ciocalteu method. In this method, Folin reagent is reduced in the presence of phenolic compounds in alkaline solution and blue color is produced in the solution. Color intensity can be determined at a wavelength of 765 nm by the optical spectrometer.<br />Evaluation of free radical inhibition activity with Diphenyl Picrylhydrazyl was measured. The IC50 factor, which represents the amount of required sample to inhibit 50 percent of free radicals, was used for better assessment of antiradical activity. The lower the IC50, the higher would be antioxidant potential (low concentrations of the sample can prevent large amounts of free radicals [ Khalili and Ebrahimzadeh 2015]. Minitab software version 16 was used to design the treatments from the response level method, the Box- Behnken model, and to assess the optimal conditions for extraction from Ganoderma Lucidum by the statistical method of the response level.<br />Results and discussion: different extraction conditions (tempreature, time, and type of solvent)<br />had significant effects on the total amount of phenolic compounds and IC 50 of Ganoderma lucidum extract, so that the total amount of phenolic compounds of produced extract from Ganoderma lucidum ranged from 7.244 to 21.089 mg100g-1, and IC 50 ranged from 2.409 to 8.369 percent. The results show that increasing temperature (20 to 40 C°), extraction time (12 to 48 h), and application of methanol solvent, compared to the use of water solvent and a mixture of 50/50 water and methanol, significantly (P ≤ 0.05) increases the total extraction of phenolic compounds and decreases the amount of IC 50 from Ganoderma Lucidum.<br />The linear effects of all three variables of temperature, time and type of solvent, and square effect of solvent type (C2) on the total extraction of phenolic compounds and IC 50, were significant (P≤ 0.05). Meanwhile, the square effects of temperature, extraction time, interactional effects of temperature, extraction time, solvent type on the total extraction of phenolic compounds, and IC 50 from Ganoderma lucidum were not significant (P <0.05).<br />According to Single optimization the maximum amount of phenolic composition of the produced extract from 20.9944 mg100g-1 Ganoderma lucidum with 99.32 percent desirability was achieved in the following condition: 48 h of extraction time, 40 C° of temperature, and the use of methanol solvents and the maximum antioxidant composition of the produced extract from Ganoderma lucidum which can inhibit free radicals was predicted to be 2.1128 percent with 100 percent utility belonging to 48 h extraction time, 40 C° temperature, and use of methanol solvent. <br />According to Multiple optimizations total phenol optimum and IC 50 of the produced extract from Ganoderma lucidum. It was predicted that the optimal conditions for the produced extract from Ganoderma lucidum by macration method to achieve the maximum total phenolic composition and the minimum amount of IC 50 multiple with 99.662 percent of desirability on 48 h of extraction time, 40 C° of temperature and the using of methanol solvent that total phenol content and the IC50 were 20.9944 mg100g-1 and 2.1128 percent, respectively. <br />Conclusion: The results of this study proved that by optimizing the extraction conditions of Ganoderma Lucidum, a higer amount of its effective compounds can be achieved. Also, the response surface method can be an effective way to optimize the extraction conditions of effective compounds from Ganoderma Lucidum. زمینه مطالعاتی: گیاهان منبع فوق‌العاده‌ای از ترکیبات فنلی هستند که جزو مهمترین ترکیبات آنتی‌اکسیدانی به شمار می‌روند. با توجه به خاصیت آنتی‌اکسیدانی گانودرما لوسیدوم، بهینه‌سازی استخراج ترکبات فنلی و خاصیت آنتی‌اکسیدانی آن ضروری به نظر میرسد. هدف: این تحقیق به منظور بررسی بهینه‌سازی شرایط استخراج عصاره از قارچ گانودرما لوسیدوم(Ganoderma Lucidum) بر میزان ترکیبات فنولیک و آنتی‌اکسیدانی آن به روش غرقابی انجام شد. روش کار: بدین منظور بررسی تاثیر سه متغیر نوع حلال (آب، متانول و ترکیب ۵۰/۵۰ درصد دوحلال)، زمان (۱۲، ۳۰ و۴۸ ساعت) و دما (۲۰، ۳۰ و ۴۰ درجه سانتی‌گراد) بر میزان استخراج ترکیبات فنلی و آنتی‌اکسیدانی (ارزیابی فعالیت مهار رادیکال آزاد (ِDPPH) از قارچ گانودرما لوسیدوم به روش غرقابی انجام شد. از روش سطح پاسخ به منظور طراحی تیمارها و بهینه‌سازی شرایط استخراج استفاده گردید. نتایج: بالاترین میزان فنل کلmg/100g ۰۸/۲۱ و حداکثر ترکیبات آنتی‌اکسیدانی (پایین‌ترین میزان IC 50) ۴۰۹/۲ درصد در عصاره استخراج شده از گانودرما لوسیدوم به روش غرقابی در شرایط زمانی ۴۸ ساعت، دمای ۴۰ درجه سانتی‌گراد و استفاده از حلال متانول مشاهده گردید. نتایج بهینه‌سازی تکی و همزمان با هدف دستیابی به حداکثر میزان فنل کل (mg/100g ۹۹۴۴/۲۰) و پایین‌ترین میزان IC 50 (۱۱۲۸/۲ درصد ) از عصاره استخراج شده از گانودرما لوسیدوم متعلق به زمان استخراج ۴۸ ساعت، دمای۴۰ درجه سانتی‌گراد و استفاده از حلال متانول بود. نتیجه‌گیری نهایی: شرایط بهینه برای دستیابی به حداکثر میزان ترکیبات فنلی و آنتی اکسیدانی استخراج شده از عصاره گانودرما لوسیدوم در دمای ۴۰ درجه سانتی‌گراد و زمان ۴۸ ساعت و استفاده از حلال متانول می باشد. https://foodresearch.tabrizu.ac.ir/article_14729_59a765285f18d0e09570e7e421eff76b.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system مدل‌سازی فرآیند خشک کردن برش‌های هلو پوشش‌ داده‌شده با صمغ‌های دانه ریحان و گزانتان با سامانه فروسرخ 17 28 14732 10.22034/fr.2022.41996.1763 FA فخرالدین صالحی عضو هیأت علمی دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران. مریم ساترابی دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران Journal Article 2020 09 26 Introduction:<br />One of the ways to reduce the drying time is to supply heat by infrared radiation. Infrared technique could be used as a substitution to the current drying techniques for manufacture a high quality dried hydrocolloids. Infrared technique has many advantages such as: high heat transfer rate, uniform heating, low processing time, high performance (80-90%), lower energy utilization, lower energy costs, and improving final products quality (Aktaş et al. 2017; Salehi 2020b). Edible coating applied to food slices prior to drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. The edible coatings have been widely studied aiming to increase shelf life of minimally processed products and reduce the solids uptake during osmotic dehydration. Polysaccharide edible coatings present low water vapor barrier; however, they present good gas barrier properties, such as oxygen barrier, and could be used to minimize oxidative reactions in food during drying, pointing out the potential of using edible coatings prior to convective drying, since it could reduce undesirable changes due to large time of exposure of the food to oxygen (Fakhouri et al. 2007; Garcia et al. 2014; Salehi 2021; Satorabi et al. 2021). The performance of artificial neural networks (ANN) as an analytical alternative to conventional modeling techniques was reported by some researcher. They reported that this approach is able to estimated drying kinetics of various fruits and vegetables with high precision. It has been shown that nonlinear approaches based on ANN are far better in generalization and estimation in comparison to empirical models (Bahramparvar et al. 2014; Zhang et al. 2014; Salehi 2020a). In this study, basil seed and xanthan gums were used to coating of peach slices during drying in the infrared system and the drying kinetics of the samples were investigated.<br />Material and methods:<br />Slices of peach (5 mm thick) were prepared with the aid of a cutter and a steel-made cutting tool, which was cylindrical in shape and pointed on one of the sides. Basil seeds was physically cleaned and all foreign stuffs were removed. Then, the pure basil seeds were immersed in water for 20 min at a seed/water relation of 1:20 at 25°C. In the next step, the gum was separated from the inflated seeds by passing the seeds through an extractor (Bellanzo BFP-1540 Juicer, China) with a rotating disc which scratches the mucilage layer on the seed surface. The initial moisture content (MC) of the basil seed gum was 99.4% (wet basis). Xanthan and basil seed gums were used to coat the fresh peach slices. A 0.6% (w/w) xanthan and basil seed gums solution were prepared at 25°C and then peach slices were immersed for 1 min in a aqueous solution. The coated peach slices were dried in an infrared dryer (infrared radiation lamp (NIR), Noor Lamp Company, Iran). The influence of infrared radiation power (at three levels 150, 250 and 375 W), and time (min) on drying kinetics of peach slices was examined. The weight changes of peach slices was measured by using Lutron GM-300p digital balance (Taiwan, the sensitivity of ±0.01 gr). All measurements were done in triplicate. In this study, the Neurosolution software (release 5, NeuroDimension, Inc., USA) was employed for making the ANN model. The experimental data order was first randomized and then total data were randomly separated into 3 partitions: training (20%), validating (20%), and testing data (60%). The testing data were used for prediction of the trained network performance on unseen data. In the hidden layers and output layer a hyperbolic tangent activation function was used. The Levenberg–Marquardt (LM) optimization method was applied to network training. Also, a sensitivity analysis was done to supply the measure of relative significance between the inputs of the ANN model and to show how the model output changed in response to input changes.<br />Results and discussion:<br />Fruits and vegetables drying is a commonly used process for improving product safety as it greatly decreases the microbial activity and enzymatic changes during the storage period, hence, increasing the shelf life of the product. In this study, the effect of coating variables (control, basil and xanthan) and infrared lamp power (150, 250 and 375 W) on drying time and moisture content of samples in three replications were investigated. The concentration of used gum was 0.6% (w/w), the thickness of peach slices were 0.5 cm, and the distance of samples from lamp were 10 cm. The results of peach samples drying by infrared method showed that with increase in lamps power the drying time decreases. Coating pretreatment increased the drying time of peaches and the drying time of samples coated with basil seed gum was longer. The average drying time of the control samples, coated with basil and xanthan gums was 52.78 min, 76.22 min and 62.00 min, respectively. This process was modeled by an artificial neural network with 3 inputs (radiation time, type of coating and radiation lamp power) and 1 output (moisture content). The results of artificial neural network modeling showed that the network with 7 neurons in a hidden layer and using the Hyperbolic tangent activation function can predict the moisture content of coated peach during drying using infrared dryer (r=0.999). Also, the values of mean squared error (MSE), normalized mean squared error (NMSE) and mean absolute error (MAE) for optimum network were 0.3123, 0.0004 and 0.4065, respectively.<br />Conclusion:<br />Polysaccharide-based edible coating can be useful as a pretreatment for drying, since they prevents the oxidation of nutritional compounds, thereby improving the quality of the dried product. In this study, the effects of polysaccharide coating (xanthan and basil seed gums) on the drying kinetics of peach slices were investigated. In addition, artificial neural network model was used for prediction of moisture content of coated peach slices in an infrared dryer. With increasing infrared intensity, due to the increase in peach slices temperature and increasing evaporation rate and the decrease in drying time, the specific energy for drying of peach slices decreases. The results of this study indicated that ANN approach could give good estimation of moisture content of coated peach slices by xanthan and basil seed gums during infrared drying. زمینه مطالعاتی: یکی از مهمترین روش‌های فرآوری سبزی‌ها و میوه‌ها در سرتاسر جهان خشک‌کردن آنها است که باعث تسهیل حمل‌ونقل، افزایش قابلیت نگهداری و کاهش فعالیت‌های میکروبی می‌گردد. در همین راستا استفاده از تابش فروسرخ باعث افزایش سرعت خشک‌کردن، حفظ کیفیت محصول نهایی و کاهش هزینه‎های فرآیند به دلیل کاهش مصرف انرژی می‎شود. پوشش‌دهی محصولات کشاورزی قبل از فرآیند خشک‌کردن نیز باعث بهبود کیفیت ظاهری محصول، و درنتیجه افزایش مشتری‌پسندی آن می‌شود. هدف: هدف از این پژوهش استفاده از پرتوهای فروسرخ جهت تسهیل فرآیند خشک‏کردن و صمغ‌های دانه ریحان و گزانتان جهت پوشش‌دهی و افزایش کیفیت برش‌های هلو هنگام خشک‌کردن، و بررسی سینتیک خشک شدن نمونه‌ها است. روش کار: در این مطالعه اثر متغیرهای پوشش‌دهی (شاهد، ریحان و گزانتان) و توان لامپ فروسرخ (150، 250 و 375 وات) بر زمان خشک شدن و محتوای رطوبت نمونه‌ها در سه تکرار مورد بررسی قرار گرفت. غلظت صمغ‌های استفاده شده 6/0 درصد (وزنی/وزنی)، ضخامت برش‌های هلو 5/0 سانتی‌متر و فاصله نمونه‌ها از لامپ برابر 10 سانتی‌متر در نظر گرفته شد. نتایج: نتایج نشان داد که با افزایش توان لامپ زمان خشک‌کردن کاهش می‌یابد. پیش تیمار پوشش‌دهی باعث افزایش زمان خشک‌کردن نمونه‌ها شد که زمان خشک شدن نمونه‌های پوشش داده‌شده با صمغ دانه ریحان طولانی‌تر بود. میانگین زمان خشک شدن نمونه‌های شاهد، پوشش داده‌شده با صمغ‌های ریحان و گزانتان به ترتیب برابر 78/52 دقیقه، 22/76 دقیقه و 00/62 دقیقه بود. این فرآیند توسط یک شبکه عصبی مصنوعی با 3 ورودی (زمان پرتودهی، نوع پوشش و توان لامپ پرتودهی) و 1 خروجی (محتوای رطوبت) مدل‌سازی شد. نتیجه‌گیری نهایی: بر اساس تحلیل‌های صورت گرفته روی داده‌های مدل‌سازی با استفاده از نرم‌افزار شبکه عصبی نروسولوشن، شبکه عصبی مصنوعی پرسپترون انتشار برگشتی با ساختار 1-7-3، با ضریب همبستگی 999/0 و مقدار میانگین مربعات خطای 3123/0 مناسب‌ترین شبکه برای تخمین محتوای رطوبت هلو پوشش داده‌شده هنگام خشک شدن درون خشک‌کن فروسرخ بود. https://foodresearch.tabrizu.ac.ir/article_14732_1b2a905f16beae0c8cacc38ab247afb3.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions مقایسه اثربخشی عصاره نانوریزپوشانی شده با صمغ های کیتوزان، قدومه شیرازی و کیتوزان-قدومه شیرازی با عصاره آزاد برگ گیاه پونه (Mentha pulegium) بر پایداری اکسایشی روغن سویا در شرایط گرمخانه گذاری 18 روزه 29 60 14733 10.22034/fr.2022.42566.1770 FA حورا طریقتی ، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری زینب رفتنی امیری مدیر گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری رضا اسماعیل زاده کناری دانشگاه علوم کشاورزی و منابع طبیعی ساری Journal Article 2020 11 18 Introduction: Oxidation of lipids occurs during storage and processing of food products due to the presence of a significant number of double bonds, which in addition to reducing their nutritional quality, leads to the production of free radicals and hydroperoxides. These free radicals cause spontaneous oxidation and the production of undesirable chemical compounds, resulting in bad taste in food. The most important vegetable oil produced in the world is soybean oil Which has high unsaturated compounds and are Its oxidation probability is high. Today, plant extracts rich in antioxidants are used as a source of nutrients that are effective in reducing oxidative stress (Farahmandfar 1391). Mentha pulegium is a medicinal plant of the Labiatae family (Lamiaceae) that has antioxidant activity and we used extract of this plant which extracted by ultrasound in this study (Kamkar et al. 2010). One of the most widely used methods in food formulation to deliver the active ingredient like this extract to the target product is the use of emulsion-based delivery systems and the most common of them are nanoemulsion systems. In water / oil / water emulsions, two general mechanisms for the release of bioactive compounds occur: 1) Release through the internal connection between the internal aqueous phase droplets and the surface cells formed by the rupture of the membrane between the internal aqueous phase and the surface cell, 2) Release of soluble materials trapped in the internal aqueous phase through diffusion from the internal aqueous phase into the external aqueous phase without membrane rupture due to density difference (Magdassi and Garti 1986). Therefore, when phenolic compounds are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. The materials used for the encapsulation wall must be food grade, biodegradable and capable of forming a barrier between the internal phase and the environment. In this study, chitosan gum and Allysum homolocarpum seed were used as wall covering materials. There are several methods for micro-coating food, and freeze-drying is one of the most common methods which was also used in this study because it causes less damage to the material than other techniques performed at higher temperatures, and mainly aroma, flavor and other nutrients remain unchanged. The main purpose of this research is to extract the extract of Mentha pulegium by ultrasound method and nano-encapsulation of this extract with chitosan and Allysum homolocarpum gum coatings (independently and in combination with a ratio of 1: 1). when they are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. Finally, we studied the effect of extract and encapsulated extract on oxidative stability in soybean oil<br />Material and methods: In the first part of this study, the leaf extract of Mentha pulegium was extracted by ethanol-water solvent (50:50) using an ultrasonic probe at 2 and 40 ° C for 10 and 20 minutes. The phenolic content of all extracts was measured by folin-ciocalteu method and their antioxidant activity was evaluated by DPPH free radical scavenging (50,100.300,400,500,600,700,800,1000 ppm) and oxidative stability tests using rancimat (500 ppm) and compared with TBHQ synthetic antioxidant (100 ppm). The initial water/oil emulsion (w/o) was prepared by mixing Mentha pulegium extract, emulsifier (Twin 80) and soybean oil in a ratio of 5: 33: 62%, respectively. Then, to prepare the final water /oil / water emulsion (w/o/w), the initial emulsion was mixed with hydrated gum in a ratio of 75:25% (w/w). After that, mean particle size, polydispersity index (PDI) and zeta potential values of nanoemulsions by Dynamic Light Scattering and also pH, brix, EE (%) were measured. These nanoemulsions were dried by freezing dryer. In the next part of this study, nanocoated extracts and free extracts of Mentha pulegium leaves each at concentrations of 500 and 1000 ppm and synthetic antioxidant TBHQ at a concentration of 100 ppm were added to soybean oil. The control sample was considered soybean oil without antioxidants. The antioxidant effect of treatments in soybean oil was investigated at 65 ° C during 18 days of incubation by measuring peroxide (PV), thiobarbituric acid (TBA) and Conjugated diene value (CDV). Also, the release rate of phenolic compounds in oil and the color index of oil samples during incubation were measured.<br />Results and discussion: The extract was selected at a temperature of 50 ° C and a time of 10 minutes due to the higher content of phenolic compounds and antioxidant activity to continue the experiments of this study. The results of analysis of variance showed that the effect of phenol concentration of extracts on inhibition of free radicals was significant with increasing concentration. The highest radical inhibition at a concentration of 500 ppm was related to the treatment of 10-50 with a percentage of inhibition of 86.01%. Particle size of nanoemulsions coated by Allysum homolocarpum, chitosan and Allysum homolocarpum/chitosan combination are 82.22, 156.30 and 107.50 nm, respectively.<br />At the end of the incubation period, the control sample showed the highest number of peroxide, thiobarbituric acid and conjugated diene value. The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free in all concentrations. The sample of oil containing encapsulated extract coated with Allysum homolocarpum/chitosan combination showed higher oxidation stability than chitosan and Allysum homolocarpum coatings alone which was not significantly different from synthetic antioxidant TBHQ (p <0.05). Encapsulated extract with the Combination coating had the highest release of phenolic compounds over time. The results of analysis of variance showed the effect of wall type on the release rate of phenolic compounds of nanoparticles and were significant (p <0.05). <br />Conclusion: The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free extract in all concentrations. The oil sample containing encapsulated extract coated with Allysum homolocarpum /chitosan combination coating had better oxidation stability than the others. At the end of the incubation period (18 days), the control sample showed the highest number of peroxides, thiobarbituric acid and conjugated diene, and nanocoating improved the antioxidant properties of Mentha pulegium leaf extract. Oxidative stability of soybean oil containing nano-coated extract was higher than soybean oil containing free Mentha pulegium extract in all concentrations. Increasing the concentration of Mentha pulegium extract more than 500 ppm caused the prooxidating properties of these compounds in soybean oil. Also, nanocoating of extract reduced the increasing trend of color index in soybean oil. زمینه مطالعاتی: افزودن عصاره گیاه پونه ریزپوشانی شده به روغن سویا می تواند منجر به افزایش پایداری اکسایشی روغن نسبت به عصاره آزاد در طی نگهداری شود. هدف: مقایسه نانوامولسیون‌های ریزپوشانی شده‌ با پوشش‌های کیتوزان، قدومه شیرازی و کیتوزان: قدومه شیرازی (1:1) با عصاره آزاد(500 و 1000 پی پی ام) در پایداری اکسایشی روغن سویا طی گرمخانه گذاری 18 روزه، هدف این مطالعه بود. روش کار: آزمون های مرتبط با محتوای فنولی، میزان فعالیت آنتی اکسیدانی و پایداری اکسایشی بر روی عصاره‌ها انجام شد. امولسیون اولیه با پوشش‌دهی عصاره با روغن سویا و به کمک توئئین 80 (5 :۳۳:۶۲) و امولسیون ثانویه با پوشش امولسیون اولیه با صمغ های مذکور(1: 3 ) تشکیل گردید. اثر آنتی‌اکسیدانی تیمارها در روغن سویا در دمای 65 درجه سانتیگراد و طی 1۸ روز گرمخانه گذاری و با سنجش های پایداری اکسایشی بررسی شد. نتایج: بالاترین فعالیت آنتی اکسیدانی مربوط به تیمار 10-50 در غلظت 500 پی پی ام عصاره بود (05/0p<). در پایان دوره گرمخانه‌گذاری، روغن حاوی عصاره نانوریزپوشانی شده با پوشش ترکیبی قدومه شیرازی:کیتوزان نسبت به پوشش های کیتوزان و قدومه شیرازی در غلظت 500 پی پی ام ، پایداری اکسایشی بیشتری( با عدد پراکسید ۰۰/۴۸ میلی اکی‌والان در کیلوگرم روغن ، اندیس تیوباربیوتیک اسید 61/0 میلی گرم مالون آلدهید در کیلوگرم روغن و دی ان مزدوج 64/43 میلی مول در لیتر) را از خود نشان داد که با آنتی اکسیدان سنتزی TBHQ اختلاف معنی داری نداشت (05/0<p). نانوریزپوشانی عصاره با پوشش ترکیبی، بیشترین رهایش ترکیبات فنولی را طی زمان داشت (از 15/34 به 89/64 میلی گرم بر کیلوگرم). نتیجه گیری نهایی: نانوریزپوشانی عصاره برگ گیاه پونه در پوشش ترکیبی صمغ قدومه شیرازی:کیتوزان به نسبت 1:1 و با غلظت 500 پی پی ام می تواند به عنوان جایگزین مناسبی برای آنتی اکسیدان‌های سنتزی مورد استفاده واقع شود. https://foodresearch.tabrizu.ac.ir/article_14733_d828d54747291ada05ef6bb486c4e39e.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles تأثیر استفاده از فیبر بامبو و صمغ گوار بر ویژگی های فیزیکی شیمیایی، رئولوژیکی، ماندگاری و ارگانولپتیکی نودل فوری 61 76 14734 10.22034/fr.2021.42558.1773 FA مانیا صالحی فر دانشگاه آزاد شهر قدس ربابه خلخالی گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران تکتم مستقیم عضو هیات علمی دانشگاه آزاد اسلامی واحد شهرقدس گروه صنایع غذایی Journal Article 2021 04 17 Introduction: The nutritional trend of the food industry in recent years has created new challenges in the design and formulation of new food products and products with medicinal properties. In other words, today, consumers prefer foods that, in addition to being safe for them, also have nutritional benefits. Noodles are a grain-based product, including noodles, and can be used as an instant food. . The aim of this study was to produce noodles using bamboo fiber and guar gum and the physicochemical, textural and sensory properties of the samples were evaluated.<br />materials and methods: The materials used in this research are wheat flour, frying oil, bamboo fiber, salt, food additives, guar gum, and water. The equipment used in this research includes: mixer, feeder, roller, steam oven, molds, fryer tank, cannibal, cooling and packaging. In this study, the effect of different levels of guar gum 0.3 and 0.5% and bamboo fiber 15, 10, 5 and 20% on physicochemical properties on the first day of production (ash, fat, protein, viscosity and pH) and sensory tests of the final product (texture, Color, taste, smell and general acceptance) and (peroxide number and acidity) on the first day of production and shelf life (90 and 180 days) after noodle production were evaluated using SPSS software. To make noodles, first pour wheat flour and bamboo fiber with a 90 micron mesh into the mixer and add salt, sodium polyphosphate water, potassium carbonate and guar gum and mix thoroughly to obtain a uniform dough. The dough turns into a thin sheet of dough after passing through two parallel rotating rollers. A thin sheet of dough is cut immediately after passing through a grater or stringer. The filaments are passed through a steam tunnel for 1-5 minutes at 90-100 ° C to be steamed. Then, after cutting and placing in the mold, the noodle noodles are immersed, fried and dried for 1-5 minutes in a hot oil tank at a temperature of 130-160 ° C. In the frying process, the humidity of the noodles is reduced from 30-35% to 2-5%, the noodles are cooled after frying and passing through the cooling tunnel. Then it is packed with spices in various flavors in weights of 50 to 100 grams. Storage conditions: Noodles packed in a cool dry place at room temperature (temperature less than 25 ° C). The treatments used in this study include 9 treatments. T1 treatment containing wheat flour without guar gum and bamboo fiber (control treatment), T2 treatment containing 0.3% guar gum and 5% bamboo fiber replacing wheat flour, T3 treatment containing 0.5% guar gum and 5% alternative bamboo fiber Wheat flour, T4 treatment contains 0.3% guar gum and 10% bamboo fiber instead of wheat flour, T5 treatment contains 0.5% guar gum and 10% bamboo fiber replaces wheat flour, T6 treatment contains 0.3% guar gum and 15% Bamboo fiber replaces wheat flour, T7 treatment contains 0.5% guar gum and 15% bamboo fiber replaces wheat flour, T8 treatment contains 0.3% guar gum and 20% bamboo fiber replaces wheat flour and T9 treatment contains 0.5% gum Guar and 20% bamboo fiber instead of wheat flour were examined.<br />Results and discussion: In this study, the effect of different levels of guar gum (0.3 and 0.5%) and bamboo fiber (5, 10, 15 and 20%) on physicochemical, rheological, shelf life and organoleptic properties on the first day of production including (ash, fat, Protein, viscosity and pH) and sensory tests of the final product (texture, color, taste, odor and general acceptance) by five-point hedonic method and (peroxide number and acidity) at intervals of the first day of production, 90 and 180 days after Noodle production was analyzed using SPSS software version 24. Differences between treatments in Duncan multiple test were evaluated at a significant level of 95% confidence (p <0.05). Evaluation revealed different characteristics of noodles. Addition of bamboo fiber and guar gum to the noodle formulation caused a significant increase (p <0.05) in ash content, viscosity of different noodle treatments, also increasing the amount of bamboo fiber significantly reduced the pH and protein of noodle treatments, but the effect of guar gum significantly Was not (p> 0.05). Addition of bamboo fiber and guar gum had no significant effect (p> 0.05) on fat content. Increasing the amount of bamboo fiber and guar gum decreased the amount of peroxide and acidity in noodle samples on the first day of production. During the storage period of treatments (on days 90 and 180) after production, caused a significant increase in peroxide and acidity in noodle samples. In treatments containing higher amounts of bamboo fiber and guar gum peroxide and acidity was lower than the control treatment, in terms of sensory scores, the results showed that the addition of bamboo fiber and guar gum did not have a significant effect on odor and overall acceptance. But the taste, color and texture of the product received significantly more points. The results showed that the addition of bamboo fiber and guar gum improved physicochemical and sensory properties in noodle treatments. Addition of bamboo fiber up to 10 and 15% with 0.5% guar gum can be introduced as superior treatments compared to the control treatment and treatments containing 5 and 20% bamboo fiber and 0.3% guar gum.<br />Conclusion: The results showed that the addition of bamboo fiber and guar gum improved physicochemical and sensory properties in noodle treatments. Addition of bamboo fiber up to 10 and 15% with 0.5% guar gum can be introduced as superior treatments compared to the control treatment and treatments containing 5 and 20% bamboo fiber and 0.3% guar gum. <br />Keywords: Noodles, Bamboo fiber, Guar gum چکیده<br />زمینه مطالعاتی: شاخه های بامبو دارای کالری کم و فیبر رژیمی بالایی هستند. ارزش تغذیه ای شاخه های بامبو شامل پروتئین، اسیدهای آمینه، مواد معدنی، چربی، قند و فیبر هستند. هدف: هدف از این پژوهش تأثیر استفاده از فیبر بامبو و صمغ گوار بر ویژگی های فیزیکی شیمیایی، رئولوژیکی، ماندگاری و ارگانولپتیکی نودل می باشد. روش کار: اثر سطوح مختلف صمغ گوار 3/0 و 5/0 درصد و فیبر بامبو 5،10،15 و 20 درصد بررسی گردید. در روز اول تولید ویژگی های فیزیکی شیمیایی خاکستر، چربی، پروتئین، ویسکوزیته و pH و آزمون های حسی فرآورده نهایی شامل بافت، رنگ، طعم، بو و پذیرش کلی بررسی شد. همچنین عدد پراکسید و اسیدیته در روز اول تولید و در مدت زمان نگهداری90 و 180روز پس از تولید نودل، با استفاده ار نرم افزار SPSS مورد ارزیابی قرار گرفت. نتایج: نتایج نشان داد افزودن فیبر بامبو و صمغ گوار باعث افزایش معنی دار (p<0.05) میزان خاکستر و ویسکوزیته در تیمارهای نودل گردید. ولی میزان pH و پروتئین در تیمارها کاهش (p>0.05) یافت و بر میزان چربی تیمار ها تأثیر معنی داری (p>0.05) نداشت. همچنین میزان پراکسید و اسیدیته در روز اول تولید تیمارها کاهش معنی دار(p>0.05) داشتند. در طی مدت زمان نگهداری تیمارها، میزان پراکسید و اسیدیته کمی افزایش یافتند، ولی به دلیل خاصیت آنتی اکسیدانی فراوان فیبر بامبو، در تیمارهای حاوی فیبر بامبو کمتر از تیمار شاهد بدست آمد. از لحاظ امتیازات حسی تأثیر معنی داری بر روی میزان بو و پذیرش کلی نداشتند. طعم، رنگ و بافت تیمارها به طور معنی داری امتیاز بیشتری نسبت به تیمار شاهد دریافت کردند. نتیجه گیری نهایی: افزودن فیبر بامبو و صمغ گوار باعث بهبود خصوصیات فیزیکی شیمیایی و حسی در تیمارهای نودل شد. تیمارهای حاوی 10 و15 درصد فیبر بامبو و 5/0درصد صمغ گوار، به عنوان تیمار های برتر معرفی گردید.<br /><br /><br />واژگان کلیدی: نودل، فیبر بامبو، صمغ گوار https://foodresearch.tabrizu.ac.ir/article_14734_8a574fa672db767d84824e0cff6b3140.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Investigation the effects of the native probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus on the chemical, microbial and sensory properties of doogh during storage بررسی اثر سویه‌های پروبیوتیک بومی لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس بر ویژگی‌های شیمیایی، میکروبی و حسی دوغ طی زمان نگهداری 77 91 14735 10.22034/fr.2022.43070.1778 FA محمد نوشاد دانشگاه علوم کشاورزی و منابع طبیعی خوزستان بهروز علیزاده بهبهانی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان محمد حجتی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان Journal Article 2020 11 28 Background: Probiotic bacteria are live microorganisms which have beneficial effects on the host body, if consumed at sufficient amounts. Some positive effects of such bacteria are as follows: reduction of lactose intolerance, inhibition of colon, intestine, liver and breast cancers, reduction of blood cholesterol, improving and boosting the immune system, infection prevention, treating and inhibiting from acute diarrhea, reduction of intestinal inflammation, reduction of food allergies or Eczema in children, improving the absorption of minerals and vitamins, and prevention of the growth and replication of harmful bacteria. In addition to longer shelf life, fermented foods have flavor and odor characteristics which are directly or indirectly associated with the fermenting microorganisms. In many cases, the vitamin content of fermented foods and the digestibility of raw materials are increased. Moreover, fermentation decreases the toxicity of some food ingredients. Functional food products such as yoghurt and Doogh could be appropriate carriers for the transfer of such bacteria to the intestinal epithelial cells. The purpose of this research is to examine the viability of the probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus in Doogh as well as investigating their effects on the chemical, microbial and sensory properties of this dairy product during storage.<br />Methods: In this study, the probiotic strains of L. delbrueckii and P. pentosaceus were used to produce Iranian traditional Doogh. pH was measured on the 1st, 7th, 14th and 21st day using the Lab827 pH meter (Metrohm, Switzerland). For microbial count, 25 ml of the sample was mixed with 225 ml of sterile sodium citrate 0.2% and considered to be 10-1 dilution after homogenization. The dilution series up to 10-7 were prepared by adding 1 ml of the content of each test tube to 9 ml of the sterile ringer solution. For the microbial total count, plate count agar was applied at 37°C for 48 h. For the yeast and mold count, yeast extract glucose chloramphenicol was utilized at 25°C for 5 days, and for the coliform count, violet red bile agar was employed along with incubation at 37°C for 48 h. Various properties of the Doogh samples were determined using 9-point hedonic scale during storage. A number of 20 panelists were chosen according to the degree diagnosis or quality level test. A number of 20 samples were prepared from each treatment and given to the panelists with a form scaled with 9 points (9=desirable, 1=undesirable) to fill it out considering their own tastes and comments. The sensory properties were as follows: mouthfeel, flavor, odor and overall acceptability.<br />Results: The results revealed that L. delbrueckii reduced the pH about 1 unit after 21 days of storage at 25°C, while the reduction of pH in the Doogh stored at 4°C was about 50% of this value. For P. pentosaceus, the pH reduction was equal to 0.9 and 0.5 after 21 days of storage at 25 and 4°C respectively. During the 21 days of storage of the samples at 4°C, no growth of molds and yeasts was observed. Although molds and yeast could grow in the samples stored at 25°C for 21 days, application of L. delbrueckii and P. pentosaceus could decrease their growth relative to the control. On the 21st day, L. delbrueckii reduced two logarithmic cycles of the molds and yeasts (compared with the control), while P. pentosaceus decreased one logarithmic cycle. The results also showed that no coliform growth was observed in the samples stored at 4°C. Coliform growth depends on the food nature and its storage conditions. In general, coliforms grow slowly at temperatures under 6°C. In the doogh samples stored at 25°C, the decreasing effects of L. delbrueckii and P. pentosaceus were significant on the coliform growth, compared with the control. In this study, the microbial total count was also performed on different days and the results demonstrated that Doogh storage at 4°C caused a decrease in the number of the inoculated bacteria during storage. One of the reasons behind this could be the storage temperature. Refrigerated storage is not suitable for the growth and replication of mesophilic bacteria. Therefore, a decrease in the microbial population was observed after some days and the greatest reduction occurred in the fourth week. In the Doogh samples stored at 25°C, the number of bacteria increased in the second week relative to the first one. In the third week, a slight reduction was observed in the bacterial count, compared with the second week. This could be ascribed to the increase in the sample pH and the inability of the bacteria to replicate and grow. The largest reduction in the number of the bacteria was observed on the 21st day of storage which was about two logarithmic cycles lower than the second week. The results of the sensory evaluation showed that the Doogh samples inoculated with L. delbrueckii and P. pentosaceus achieved higher scores in terms of mouthfeel, flavor, odor and overall acceptability in comparison with the control.<br />Conclusion: L. delbrueckii was more potent in reducing the samples pH. In addition, its protective effect was more pronounced in preventing the growth of coliforms, molds and yeasts. On the sensory properties, including mouthfeel, flavor, odor and overall acceptability, the effects of the probiotic Doogh samples were significant compared with the control. As a result, the probiotic bacteria used in this research not only did not have undesirable effects on the chemical, microbial and sensory properties of Doogh, but also improved them. In conclusion, L. delbrueckii and P. pediococcus could be appropriate candidates for industrial uses in this area after complementary experiments. زمینه مطالعاتی: باکتری‌های پروبیوتیک، میکروارگانیسم‌های زنده‌ای هستند که در صورت مصرف در مقادیر کافی، می‌توانند اثرات مثبتی بر بدن میزبان ایجاد نمایند. محصولات غذایی عملگرا مانند ماست و دوغ می‌توانند حامل‌های مناسبی برای انتقال این باکتری‌ها به سلول‌های اپی‌تلیال روده باشد. روش کار: در این مطالعه، سویه‌های پروبیوتیک لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس جهت تولید دوغ سنتی ایرانی مورد استفاده قرار گرفتند. همچنین اثرات این دو باکتری بر ویژگی‌های شیمیایی، میکروبی و حسی دوغ طی 21 روز نگهداری در دماهای 4 و 25 درجه سانتی‌گراد مورد بررسی قرار گرفت. نتایج: نمونه‌های دوغ تلقیح شده با تعداد CFU/ml 108 از باکتری‌های لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس نسبت به نمونه دوغ شاهد، کاهش بیشتری در pH در هر دو دمای 4 و 25 درجه سانتی‌گراد ایجاد نمودند. طی 21 روز نگهداری نمونه‌ها در 4 درجه سانتی‌گراد، رشد کلی‌فرم و کپک و مخمر در نمونه‌های دوغ پروبیوتیک مشاهده نشد. هچنین طی نگهداری نمونه‌ها در دمای 25 درجه سانتی‌گراد سویه‌های لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس کاهش معنی‌داری در رشد کلی‌فرم، کپک و مخمر در مقایسه با نمونه شاهد ایجاد نمودند. نتایج ارزیابی حسی نشان داد که نمونه‌های دوغ تلقیح شده با سویه‌های لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس امتیاز بیشتری در پذیرش دهانی، طعم، رایحه و پذیرش کلی نسبت به نمونه دوغ شاهد داشتند. نتیجه‌گیری نهایی: به دلیل تاثیر مثبت سویه‌های لاکتوباسیلوس دلبروکی و پدیوکوکوس پنتوزاسئوس بر ویژگی‌های شیمیایی، میکروبی وحسی دوغ‌های تولید شده، می‌توان از آن‌ها به‌عنوان کشت همراه در تولید فرآورده‌های لبنی تخمیری استفاده کرد. https://foodresearch.tabrizu.ac.ir/article_14735_f0f3b8e3e559646a46da071c34c1d8f5.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage تأثیر شیره بروکلی (Brassica oleracea var. italica) و سرکه بالزامیک بر تردی و پایداری اکسایشی استیک گوساله ماریناد شده در طول دوره نگه‏داری 93 110 14736 10.22034/fr.2022.43943.1783 FA فاطمه میرحاج گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران هما بقایی گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران بهاره عمادزاده گروه نانو فناورى مواد غذایى، مؤسسه پژوهشی علوم و صنایع غذایى، مشهد، ایران اشکان جبلی جوان گروه بهداشت مواد غذایی، دانشکده دامپزشکی دانشگاه سمنان، سمنان، ایران Journal Article 2021 02 20 Introduction: In recent years, the special attention of food industry has been focused on the use of the non-thermal and economical methods to preserve food and increase its shelf life. Among these methods, the utilization of natural antioxidants and antimicrobial compounds has been mentioned. These compounds not only eliminate the side effects caused by the usage of chemical preservatives in long term, but also improve the textural and sensory properties as well as increase the shelf life of meat and their products (Mazaheri Kalahrodi et al., 2021). Quality, tenderness, and taste of the meat are important factors for the customers. Hence, the absence of satisfaction can be the reason for complaints and reduced meat consumption. Marinating by soaking, injection, and vacuum tumbling is one of the most important and convenient procedures to improve meat quality and tenderness. Mixtures containing water, salt, acidic marinades, vinegar, and fruit juices were generally utilized for marinating the meat. In terms of penetration and saving the ageing time, injection is one of the most well-known and widely utilized techniques for meat marinating (Mazaheri Kalahrodi et al., 2020). Meat tenderization through marinating occurs by two primary mechanisms; the first is through decreasing the pH leading to expanding and dissolving the connective tissues and muscle proteins. The second is by providing appropriate conditions to increase the action of intracellular proteases or proteolytic catalysts extricated from the fruits and vegetables. Adding the salts, such as sodium chloride, calcium salt, and phosphate modifies the quality of meat due to the improved ability to maintain the water (Kim et al., 2013). <br />Broccoli (Brassica oleracea var. Italica) is one of the most significant and abundant vegetables which was considered in terms of its taste, anti-cancer, and antioxidant components i.e., sulfurfan, indole-3-carbinol, and selenium. It was presumed that the metalloprotease, cysteine, serine, and aspartic proteases present in the broccoli juice display proteolytic activity on the myofibrillar proteins and connective tissues. Four cysteine proteases and one aspartic protease were recognized in the broccoli juice, which were similar to papain protease (Wang et al., 2004; Rostamani et al., 2021). The most enzymatic activity of the broccoli juice was observed in low pH conditions. The proteolytic activity of the broccoli is equal to 16.9 U/g in acidic pH and the density of Brassica oleracea proteases is about 45-70 kDa (Sun et al., 2016). Furthermore, traditional balsamic vinegar is a conceivably healthy flavoring with a high level of cancer preventive constituents and is rich in phenolic acids and flavonoids (Verzelloni et al., 2007). Nevertheless, there are limited investigations on the meat-softening strategies with balsamic vinegar (Mazaheri Kalahrodi et al., 2021). Therefore, the role of beefsteak marinating with broccoli juice and balsamic vinegar and their effect on the meat quality attributes during 48 hours of tenderization period were investigated.<br />Material and methods: Firstly, fresh broccoli was homogenized. Then, the blended material was compacted in a triple-layer cheesecloth, and the juice was extracted and centrifuged at 16,000 × g for 5 min at 4 °C. The resulting supernatant (pH 6.56; extraction efficiency: 10.4%) was poured into the topped microcentrifuge tubes and was kept at -18 °C until further testing. Then, the fat-free beefsteaks with a weight of around 1 kg were cut into cubic pieces (10 cm×10 cm×10 cm). Based on the preliminary studies and minimal adverse organoleptic changes, three marinade solutions containing broccoli juice and balsamic vinegar were prepared and injected into the beefsteak cuts as follows: Control: beefsteak without marinade, A: 2.6 g broccoli juice injected into 100 g beefsteak, B: 10 mL balsamic vinegar injected into 100 g beefsteak, C: 2.6 g broccoli juice + 10 mL balsamic vinegar injected into 100 g beefsteak. For better distribution, the treated samples were gently massaged by hand for about 1 min. Then, all samples were transferred to the polyethylene sacks, and were stored at the refrigerated temperature (4 °C) and evaluate the influence of meat marinating on designed tests consisting the pH, Warner-Bratzler shear force, water holding capacity, myofibril fragmentation index, myofibrillar protein solubility, peroxide value, thiobarbituric acid index and the acidic value at 1, 3, 24, and 48 hours intervals. Different samples were used to carry out the time-dependent analysis.<br />Results and discussion: At first glance, the effect of marinade variant, tenderization period as well as their interaction on the evaluated parameters was significant (P<0.05). Accordingly, marinating beefsteak with broccoli juice and balsamic vinegar significantly (P<0.05) reduced the pH and Warner-Bratzler shear force over time. Besides, marination considerably (P<0.05) increased water holding capacity, myofibril fragmentation index, myofibrillar protein solubility, peroxide value, thiobarbituric acid index and the acidic value of all samples compared to control during 48 hours of refrigerated storage. The results of this study showed that the best quality and texture characteristics lead to tenderness preferred by consumers can be achieved by applying 2.6% broccoli juice and 2.6% broccoli juice + 10% balsamic vinegar. Apparently, by increasing the duration of cold storage, the beef tenderness increased. Therefore, the minimum Warner-Bratzler shear force (70.88 N) and maximum solubility of myofibrillar proteins (134.30 mL/g) were observed in the combined treatment at the end of storage (P<0.05). Besides, correlation between myofibril fragmentation index versus myofibrillar protein solubility (R2 = 0.88), peroxide value versus acidic value (R2 = 0.87), and thiobarbituric acid index versus acidic value (R2 = 0.85) of marinated beefsteak with broccoli juice and balsamic vinegar were direct, while indirect relationship was recognized between Warner-Bratzler shear force and myofibrillar protein solubility (R2 = 0.93).<br />Conclusion: The effect of different treatments on the tenderness and oxidative stability of marinated beefsteaks indicated that the broccoli juice contains efficient proteases that are better activated under acidic conditions. However, acidic conditions make the samples more susceptible to fats oxidation. Thus, it can be concluded that by optimizing the formulation of the broccoli juice and broccoli juice+balsamic vinegar marinades, they could be used as natural meat additives to improve the physicochemical and structural attributes of the beefsteak. Hence, broccoli juice and balsamic vinegar can be used as an effective marinade on a domestic and/or industrial scales as well as their nutritional benefits in preventing background diseases. زمینه مطالعاتی: در سال‏های اخیر توجه ویژه بخش صنعت به استفاده از روش‏های غیرحرارتی و اقتصادی جهت نگه‏داری مواد غذایی و افزایش عمر ماندگاری آنها معطوف شده است. از جمله این روش‏ها می‏توان به کاربرد ضداکساینده‏ها و ترکیبات ضدمیکروبی با ماهیت طبیعی اشاره کرد. هدف: این ترکیبات نه تنها عوارض جانبی ایجاد شده بر سلامت مصرف کنندگان را که ناشی از مصرف نگه‏دارنده‏های شیمیایی در طولانی مدت است مرتفع می‏کنند، بلکه باعث بهبود ویژگی‏های بافتی و حسی ماده غذایی شده و زمان ماندگاری گوشت و فرآورده‏های آن را نیز افزایش می‏دهند. روش کار: اثر تیمارهای مختلف روی تردی و پایداری اکسایشی استیک‏های گوساله ماریناد شده به مدت 48 ساعت در دمای 4 درجه سانتی‏گراد ارزیابی شد. نتایج: بر این اساس، ماریناسیون استیک گوساله با شیره بروکلی و سرکه بالزامیک منجر به کاهش pH و نیروی برشی وارنر-براتزلر و همچنین افزایش ظرفیت نگه‏داری آب، شاخص تجزیه میوفیبریل‏ها، حلالیت پروتئین‏های میوفیبریلی، اندیس پراکسید، شاخص اسید تیوباربیتوریک و عدد اسیدی نمونه‏های مورد بررسی در مقایسه با نمونه شاهد در طول 48 ساعت نگه‏داری در یخچال شد (05/0>P). نتایج حاصل از این پژوهش نشان داد که بهترین ویژگی‏های کیفی و بافتی که منجر به تردی مورد پسند مصرف‏کنندگان شود با اعمال 6/2درصد شیره بروکلی به تنهایی و 6/2درصد شیره بروکلی+10درصد سرکه بالزامیک قابل حصول می‏باشد. به گونه‏ای که در انتهای دوره نگه‏داری، حداقل نیروی برشی وارنر-براتزلر (88/70 نیوتن) و حداکثر حلالیت پروتئین‏های میوفیبریلی (30/134 میلی‏لیتر بر گرم) در تیمار ترکیبی مشاهده شد (05/0>P). نتیجه‏گیری کلی: از این رو، شیره بروکلی و سرکه بالزامیک می‌توانند به عنوان یک ماریناد موثر در بهبود ویژگی‏های کیفی و بافتی استیک گوساله در مقیاس خانگی و صنعتی به کاررفته و از مزایای تغذیه‏ای آنها در پیشگیری از بروز بیماری‏های زمینه‏ای جلوگیری به عمل آید. https://foodresearch.tabrizu.ac.ir/article_14736_b3370d9596ef1cce1bef8a9384feb4da.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) تاثیر کاربرد پس از برداشت ملاتونین بر کیفیت تغذیه‌ای و عمر انبارمانی فرم تازه بریده قارچ تکمه‌ای (Agaricus bisporus) 111 128 14737 10.22034/fr.2022.46533.1794 FA آیدین شکاری گروه علوم باغبانی دانشکده کشاورزی دانشگاه تبریز رحیم نقشی بند حسنی گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تبریز،تبریز، ایران مرتضی سلیمانی اقدم گروه علوم باغبانی دانشگاه بین المللی امام خمینی، قزوین مهدی رضایی موسسه نهال و بذر کرج عباسعلی جنتی زاده گروه علوم باغبانی دانشگاه بین المللی امام خمینی، قزوین Journal Article 2021 06 21 Introduction: Button mushroom (Agaricus bisporus) is approved in the global food market, with regards for 30% of total mushroom production in the world, and high content of bioactive constituents including vitamins, minerals, essential amino acids as well as valuable source of polysaccharide (Meng et al., 2012). The market for sliced fresh mushrooms is increasing rapidly due to consumer demand for prepared ready-to-use vegetables and convenience foods. Button mushroom was considered as a highly perishable food due to high respiration rate, and actually no natural physical barrier on its surface to protect it, which leading to texture softening, moisture loss and browning during postharvest (Brennan et al., 2000). For sliced fresh mushrooms, the shelf life is even shorter because of the effects of the washing and cutting processes. Melatonin (N-acetly-5-methoxytryptamine) is an endogenously beneficial indole amine synthesized by all cellular organisms, which can reduce the physiological detrimental effect of abiotic stresses in plants (Zhang et al., 2018). With this regard, melatonin can play prominent roles, as a highly efficient antioxidant, scavenging molecule, and as a signaling molecule in regulating or adjusting ROS scavenging enzyme activities (Zhang et al., 2018). Recently, numerous studies reported that exogenous melatonin treatment besides storage at low temperature has been improved postharvest preservation of several fruit and vegetables (Hu et al., 2018). Since there is no information about the response of fresh-cut button mushrooms to oxidative stress following exogenous melatonin treatment during postharvest cold storage, we evaluated the effects of exogenous melatonin on qualitative attributes of fresh-cut button mushroom with regard to cap browning, weight loss, membrane permeability indicators and phenol metabolism during postharvest low temperature storage. <br />Material and methods: Button mushrooms were selected on the basis of the uniformity of maturity and size and any mechanical wounded, and were then hand sliced using a sharp knife (4 mm wide). The sliced fresh mushrooms were immersed in 0, 1, 10, 100 and 1000 µmol/L of melatonin solution for 5 minutes at 20 °C, then removed from melatonin solution and air dried at room temperature for 1 hr. After that, sliced mushrooms of each replication were packed in 500g pet plastic mushroom box (40 sliced mushrooms per box) and stored in darkness at 4 °C with 90-95% relative humidity. During storage period (5, 10 and 15 days) sliced mushroom caps per replication of each treatment were used for estimating of traits. The button mushroom weight loss was determined during storage period. To calculate the browning index (BI), photographs of edible mushroom samples were taken on sampling days and L, a and b were calculated in Photoshop software environment. Weight loss was measured according to the method of Nasiri et al (2017). A spectrophotometric procedure described by Terada et al (1978) used for the determination of ascorbic acid content. Total phenolics was measured with using the Folin–Ciocalteu reagent by Singleton and Rossi (1965) method. The texture of the mushroom cap was used to measure electrolyte leakage content and determined essentially as described by Meng et al (2012). Malondialdehyde accumulation was measured with using the thiobarbitoric acid reagent according to the method of Hodges et al (1999). DPPH radical was used to measure of scavenging activity according to the method of Dokhanieh and Aghdam (2016). The extraction and activity of PAL were determined using method described by Nguyen et al (2003). PPO was extracted with acetone according to Nguyen et al. (2003). One-way analysis of variance and Duncan’s multiple range test at P<0.05 were used for multiple mean comparisons with SAS software.<br />Results and discussion: Our results showed that weight loss and cap browning index of fresh cut mushrooms following exogenous melatonin treatment (10 µM), was significantly declined to lower amount than the control during cold storage at 4 °C for 15 days. According to our results, exogenous melatonin treatment significantly slowed process of senescence in strawberry fruit as exhibited by reduced weight loss and cap browning softening of during storage (Liu et al., 2018). At the end of storage, application of endogenous melatonin at 100 µmol/L led to an increase in total phenol and ascorbic acid in fresh cut button mushrooms. Similar enhancements in total phenol and ascorbic acid along with quality retention have also been reported in exogenous melatonin treated of peach and strawberry fruit during storage time (GAO et al., 2016; Aghdam & Fard, 2017). In this study, exogenous melatonin treatment obviously declined the increasing rate of electrolyte leakage rate as well as MDA contents compared to the control, demonstrating that the effect of melatonin in reduction of membrane oxidative damage might lead to slow down browning and senescence in fresh cut mushrooms. In agreement with this suggestion, suppression of oxidative stress due to retarded senescence and quality deterioration has been described in melatonin treated cassava root and strawberry and pomegranate fruit (Ma et al., 2106; Liu et al., 2018). DPPH scavenging capacity of melatonin treated fresh cut mushrooms steadily remained higher than the control during cold storage. Higher phenylpropanoid pathway activity in response to exogenous melatonin treatment during storage, might lead to accumulation of phenolic compounds which in result provided free radical scavenging capacity up-regulation (Zheng et al., 2019). As shown in this study, higher PAL and lower PPO enzymes activity in fresh cut mushrooms followed by exogenous melatonin treatment, may be associated with molecular signaling of H2O2 pool due to enhanced NADPH oxidase enzyme activity, result in triggering phenylpropanoid pathway might lead to higher total phenol content and higher total antioxidant scavenging activity, as well membrane lipids protection from peroxidation which indicated by enhanced PAL/PPO enzymes activity accompanying with lowering cap browning (Rastegar et al., 2020). <br />Conclusion: In summary, results of this study revealed the functional effects of postharvest exogenous melatonin application at 10 µM in preserving fresh cut mushrooms quality by retarding senescence process in A.bisporus as demonstrated by attenuating weight loss and cap browning during cold storage at 4 °C for 15 days. Bioactive constituents such as ascorbic acid and total phenolics notably enhanced in response to exogenous melatonin, which is accompanied with higher PAL and lower PPO activities in melatonin treated fresh cut mushrooms during storage time. Melatonin application maintained cell membrane stability as exhibited by lowering electrolyte leakage, MDA values as well as enhancing total antioxidant activity. In general, our result showed exogenous melatonin treatment can be used as a safe and beneficial method to maintain button mushrooms quality, reduce the cap browning and prolong postharvest life the mushrooms. هدف: لذا آزمایشی به منظور بررسی اثر تیمار پس از برداشت ملاتونین بر عمر انبارمانی و کیفیت تغذیه‌ای قارچ تکمه‌ای تازه بریده، اجرا شد. روش کار: این آزمایش به صورت طرح فاکتوریل در قالب کاملاً تصادفی در سه تکرار با چهار غلظت (1، 10، 100 و 1000 میکرومولار) ملاتونین به همراه تیمار شاهد صورت گرفت. پس از انجام تیمارها قارچ‌ها در ظروف بسته‌بندی قرار گرفته و در سردخانه در دمای 4 درجه سانتیگراد با رطوبت نسبی 5±90 درصد نگهداری شدند. نمونه‌برداری از قارچ‌ها در روزهای صفر، 5، 10 و 15 روز پس از تیمار انجام شد. نمونه‌های گرفته شده برای اندازه‌گیری برخی از صفات مورفولوژیکی و بیو‌شیمیایی مورد استفاده قرار گرفت. نتایج: نتایج این پژوهش نشان داد که غلظت 10 میکرومولار ملاتونین تاثیر بیشتری در کاهش قهوه‌ای شدن قارچ تکمه‌ای تازه بریده نسبت به سایر غلظت‌های ملاتونین داشت. کاهش نشت یونی و تجمع مالون دی‌آلدهید در قارچ‌های تکمه‌ای تازه بریده تیمار شده با غلطت 10 میکرومولار ملاتونین مشاهده شد که سبب افزایش پایداری غشا و کاهش از دست‌دهی وزن در این قارچ‌ها شد. فعالیت بالای آنزیم فنیل آلانین‌آمونیالیاز در قارچ‌های تیمار شده با ملاتونین 10 میکرومولار سبب افزایش تجمع ترکیبات فنولی شد که با کاهش فعالیت آنزیم پلی‌فنل اکسیداز و کاهش قهوه‌ای شدن قارچ همراه بود. افزایش ظرفیت آنتی‌اکسیدانی و مهار رادیکال DPPH در قارچ‌های تکمه‌ای تازه بریده تیمار شده با ملاتونین 10 میکرومولار مشاهده گردید که همراه با افزایش معنی‌دار تجمع اسید آسکوربیک در این قارچ‌ها بود. نتیجه‌گیری نهایی: به طور کلی نتایج این آزمایش نشان داد که ملاتونین به عنوان یک روش ایمن و موثر می-تواند در افزایش عمر انبارمانی و حفظ کیفیت تغذیه‌ای قارچ تکمه‌ای تازه بریده به صورت پس از برداشت مورد استفاده قرار گیرد. https://foodresearch.tabrizu.ac.ir/article_14737_55a2f912236fbcb5236882f584805e05.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Impact of high voltage electric field thawing on the quality properties of frozen mutton اثر رفع انجماد تحت میدان الکتریکی ولتاژ بالا بر ویژگی‌های کیفی و میکروبی گوشت گوسفند 129 140 14739 10.22034/fr.2022.48208.1807 FA سمیه بهفر 1- دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد محمدجواد وریدی دانشیار / گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد ناصر همدمی دانشگاه صنعتی اصفهان مهدی وریدی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد Journal Article 2021 10 03 Introduction: Freezing and thawing are complex heat transfer processes and the chemical and physical changes that occur during these processes can affect the product quality (Li and Sun, 2002). During the thawing process, physicochemical changes and microorganism activities damage the food products (Bertola et al, 1994; Kalichevsky, Knorr, & Lillford, 1995). Several factors can affect the degree of quality loss, including the rate of thawing, temperature, and microorganisms (Jia et al, 2017). The rate and quality of the thawing process are the fundamental needs of the meat industry, and accordingly, many studies have investigated the thawing conditions to achieve the best quality of meat products (Jia et al, 2017). Modern thawing methods such as high pressure, microwave, ohmic, radiofrequency, ultrasonic, and high voltage electric field thawing can improve the thawing rate at the low temperature (Hsieh et al., 2010). In recent years, the use of high voltage electric fields (HVEF) has been considered due to low thermal damage, no chemical consumption, and being economical. In HVEF thawing, a strong electric field is used between point and plate electrodes in an environment of dielectric fluid to create a force, followed by a secondary motion in the fluid. The secondary flow of fluid name ionic wind, or corona wind, results from localized air ionization around the point electrode. By increasing the corona flow, the volume fluctuation and air velocity increase, which results in an increase in the heat transfer coefficient (Singh et al., 2012). In this case, the thin electrode is an electric discharge electrode and another electrode is a ground electrode. One of the advantages of using an electric field for thawing is the antimicrobial effect of this method. In addition, the electric field can affect oxygen molecules of air and generates free radicals of ozone molecules, which is a strong oxidizing agent with a high disinfection capacity that various studies reported the effect of ozone depletion on poultry meat (Yang and Chen, 1979; Jaksch et al., 2004). The present study was conducted to study the effect of HVEF thawing of mutton on the process rate and its qualitative and microbial properties. For this purpose, three different strengths of the electric fields were produced by varying the voltage at a constant electrode distance, and the HVEF thawing was compared with the conventional air thawing.<br />Materials and Methods: The fresh mutton meat was cut into cube pieces (4 × 4 × 3 cm3, 35 g) and after packing in polyethylene bags were frozen by a freezing tunnel at -30° C for 1 hour and stored at -18 ° C until analysis. The HVEF system was consists of a generator with adjustable voltages between -50 and 50 kV and a maximum output current of 5 mA (Ls50KV5mA, China), multiple needle and plate electrodes, and a wooden enclosure. The copper plate electrode was connected to the negative pole and the spot electrode connected to the positive pole of the high voltage power. The thawing process was performed at an electrode distance of 4.5 cm and 3 different voltages of 7.6, 9, and 10.3 kV at a temperature of 25 ˚C. The thawing process proceeded until the center of samples reached 0˚C and an optical fiber thermocouple (FOB 651A, Canada) was used to determine the end time of thawing. The evaporation, thawing, cooking and total losses were measured by weighting the frozen samples before and after thawing and cooking (Mousakhani- Ganjeh et al., 2015). The surface color, pH value and total microbial count of meat samples were measured after thawing.<br />Results and discussions: Thawing of frozen mutton was carried out at 3 voltages of 7.6, 9, and 10.35 kV, and at an electrode distance of 4.5 cm that is equal to the field strength of 1.7, 2.0, and 2.3 kV/cm. Thawing of the control sample was performed at the same condition without field application. Results showed that the thawing rate of the frozen samples significantly increased with increasing field strength so that the thawing time at the near-spark voltage in comparison with the control sample reduced 45%. Investigation of different losses of mutton samples thawed under different strengths of the electric field showed that the evaporation loss of the thawed samples under HVEF increased by arise the electric field strength, conversely, the thawing loss was reduced with increasing the electric field strength. The control sample had the lowest cooking loss and the thawed sample under the strength of 2.0 kV/cm had the highest cooking loss. As the results show, the pH value increased with increasing the strength of the electric field, but this increase was not statistically significant (p>0.05). Investigation of the color parameters of thawed samples showed a* index, as a particular index in the meat color, decreased and L* index increased with increasing the electric field strength. The results of microbial counts of thawed samples under different strengths of the electric field showed a significant decrease (P <0.05) in the total viable counts in thawed samples under HVEF compared to the control sample. Total microbial count of HVEF thawed samples under strengths of 1.7, 2.0, and 2.3 kV/cm decreased to 4.8, 4.69, and 4.5 log CFU/g, respectively. <br />Conclusion: This study investigated the HVEF thawing of frozen mutton in comparison with air thawing. The results showed that the HVEF thawing of frozen mutton improved the thawing rate and the evaporation, cooking and total loss of the conventional thawed sample was lower than the HVEF thawed samples while the thawing loss decreased by applying the electric field during the thawing process. In addition, HVEF thawing process reduced the total microbial count of thawed samples by the production of ozone and negative ions that this effect improved with increasing the electric field strength. زمینه مطالعاتی: میدان الکتریکی ولتاژ بالا یکی از تکنولوژی‌های نوین بکار گرفته شده برای رفع انجماد مواد غذایی منجمد است. هدف: هدف از این پژوهش بررسی اثر رفع انجماد گوشت گوسفند تحت میدان الکتریکی ولتاژ بالا بر سرعت فرایند و ویژگی‌های کیفی و میکروبی آن است. روش کار: ابتدا گوشت گوسفند به قطعات مساوی (2×4×4 سانتی‌متر مکعب) برش داده شده و با استفاده از تونل انجماد در30- درجه سانتی‌گراد منجمد گردید. رفع انجماد قطعات گوشت منجمد تحت میدان الکترواستاتیک در سه ولتاژ انتخابی6/7، 9 و 35/10 کیلو‌ولت با فاصله الکترودی 5/4 سانتی‌متر انجام شد. نمونه کنترل در همان شرایط و بدون اعمال میدان الکتریکی رفع انجماد گردید. سرعت و زمان رفع انجماد در ولتاژهای اعمالی، طی فرایند و افت وزن نمونه‌ها، تغییر pH، رنگ و شمارش کلی میکروارگانیسم‌ها پس از فرایند رفع انجماد اندازه‌گیری شدند. نتایج: بررسی نتایج آزمایشات در سطح احتمال 5 درصد نشان داد که با افزایش شدت میدان الکتریکی سرعت فرایند رفع انجماد افزایش یافته و بنابراین زمان موردنیاز کاهش می‌یابد. همچنین با اعمال میدان و افزایش شدت آن افت تبخیر تیمارها افزایش، افت رفع انجماد کاهش، افت پخت و افت وزن کلی آنها ابتدا افزایش و سپس کاهش نشان داد. تغییر ولتاژ اثر معنی‌داری بر pH و رنگ نمونه‌های گوشت نداشت ولی با افزایش شدت میدان الکتریکی شمارش کلی باکتری‌ها کاهش معناداری (p<0.05) را نشان داد. نتیجه گیری نهایی: رفع انجماد تحت میدان الکتریکی ولتاژ بالا علاوه بر افزایش سرعت فرآیند منجر به بهبود ویژگی‌های کیفی و میکروبی گوشت گوسفند می-شود. https://foodresearch.tabrizu.ac.ir/article_14739_70209f2f4598e76680faf89d02271b0e.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet بررسی تاثیر جمود تعشی بر کیفیت، ارزش غذایی و تغییرات پروفایل اسید چرب فیله قره‌ برون (Acipenser persicus) پرورشی منجمد 141 157 14740 10.22034/fr.2022.49366.1815 FA مینا سیف زاده عضو هیئت علمی مر کز ملی تحقیقات فراوری ابزیان قربان زارع گشتی مسئول بخش Journal Article 2021 12 11 Introduction: Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous and are descended from other, earlier Acipenser form fish which date back to the Early Jurassic epoch. The Persian sturgeon is a species of fish in the family Acipenseridae. It is found in the Caspian Sea and to a lesser extent the Black Sea and ascends certain rivers to spawn, mainly the Volga, Kura, Aras, and Ural Rivers. Rigor mortis is a phenomenon where the fish, after death, becomes stiff. The rigor will get completed when almost all muscle fibers are contracted which lasts a while before it is resolved. The muscle then becomes more and more tender in the stage called meat tenderization. This locking of the muscles, called rigor mortis, can be slowed down by chilling the fish immediately after death. Rigor mortis starts immediately or shortly after death if the fish is starved and the glycogen reserves are depleted, or if the fish is stressed. The mechanism behind this is muscle contraction due to a shortage of ATP (adenosine triphosphate). However, ATP, carrier that provides energy to relax the muscle again, is no longer present, so the muscles remain rigid. Over time this rigidity disappears, but by then the fish has significantly deteriorated. Post-mortem factors such as glycolysis, pH, and rigor mortis have been shown to have profound effects on fish fillet texture. Rigor mortis is dependent on the fish species, temperature and handling before slaughter, slaughtering stress, the biological status of the fish, and the temperature of pre-rigor storage. The method used for stunning and killing the fish also influences the onset of rigor. Even when fishes are killed under the same conditions, there can be a high variation in the time of onset of rigor mortis. Therefore, the present study aimed to investigate the effect of rigor mortis on the nutritional, fatty acid changes, chemical, microbial and sensory characteristics of farmed A. persicus fillets during storage in freezing conditions.<br />Material and methods: The fish were caught using a cone net, and killed by pulling them out of the water. They were then transported to the laboratory by ice-containing units containing twice the weight of the fish. The fish were washed with drinking water immediately after death. To spend the period of freezing the corpse in the fish transport tanks (Chilled Sea Water), twice the weight of the fish was covered with ice powder prepared from drinking water. The fish layers were separated by ice and placed on the ice fish 5 cm thick. The water outlet valve of the CSW tank was left open during the storage period to drain the water from the ice thaw. The rigidity of the A. persicus was measured by dropping the tail from the edge of the table, and this stage ended with the softening of the fish muscles. The fish were washed after the rigor mortis had frozen. The fish were then beheaded, eviscerated, peeled, and washed again. The fish were filleted into 1-3 cm pieces weighing 250-200 g. The fillets were packed in polyamide plastics under vacuum and frozen in a fast freezing tunnel (temperature -40 ° C) for 8 hours. The farmed A. persicus fillet was used as a control before passing the coffin freezing and vacuum-packed. Experimental and control treatments were stored at -18 ° C for 6 months. Their quality was evaluated using chemical, microbial, sensory, and physical tests. The total bacterial counts, Staphylococcus, Pseudomonas, Coliform, Escherichia coli, and Clostridium were used for microbial characteristics. For chemical properties of peroxide, thiobarbituric acid, free fatty acid, total volatile nitrogen bases, polyan index, and the ratio of unsaturated fatty acids to saturated fatty acids were investigated. The quality of experimental and control fillets were assessed through physical experiments including pH and sensory such as tissue odor, color, taste and overall acceptance. Nutritional value and fatty acid profiles were determined. <br />Results and discussion: The fish weight and length were 1.80 kg and 60 cm. In research and control treatments: pH, microbial, chemical, and sensory factors showed significant changes during storage (p<0.05). Pseudomonas, coliform, and Escherichia coli were not observed during the storage period. Nutritional value was not significantly different (p> 0.05). Palmitic acid was the highest (33.67 – 34.16%). The polyene index decreased in the experimental treatment (0.18) compared to the control (0.20). The ratio of unsaturated to saturated fatty acids in control and research treatments was 1.58 and 0.84, respectively. The shelf life of treatments was six months in freezing conditions. Color, texture, and overall acceptance in the experimental treatment were evaluated better than the control (p<0.05). <br />Conclusion: Increasing the shelf life of seafood is important not only for the processing industry but also for the companies that supply them. Freezing is currently one of the best fish preservation techniques that leads to maintaining the safety and quality of fish. However, pre-frozen treatment of the corpse and its storage in freezing conditions leads to the production of fillets with more contraction of the fillet length and more secretion during thawing. Compared to pre-corpse filleting, post-corpse filleting results in a threefold increase in efficiency, which is economically significant regardless of the time required for the process. Considering that microbial and chemical properties are lower in post-mortem fillets, but the sensory properties in these fillets are higher compared to fillets that have not undergone corpse. Because sensory characteristics such as color, texture, and appearance influence consumer decisions, Therefore, these properties are preferred over chemical and microbial agents. However, post-mortem processing in the industry is not easy and enough time must be taken to pass this stage, which leads to problems such as the need for a large pre-cooler as well as limiting the capacity of the processing plant. However, due to the benefits of corpse freezing on the quality of fillets, passing the corpse freeze is recommended for fish filleting. زمینه مطالعاتی: بعد از صید ماهی، یون‌های کلسیم باعث انقباض ماهیچه‌های آن می‌شوند، و با توجه به این‌که انرژی وجود ندارند، بنابراین ماهیچه‌ها به حالت سفت باقی می‌مانند، که جمود نعشی نامیده می‌شود، و زمان آن با سرد‌سازی ماهی هنگام صید کاهش می‌یابد. هدف: مطالعه حاضر با هدف بررسی تاثیر جمود نعشی بر ویژگی‌های غذایی، اسید چرب، شیمیایی، میکروبی و حسی فیله قره برون پرورشی در شرایط انجماد انجام شد. روشها: ماهی‌ها توسط خروج از آب کشتار شدند. فیله بسته‌بندی شده به روش تحت خلاء قبل از گذراندن جمود نعشی به عنوان شاهد استفاده شد. ماهی قره‌ برون بعد از بیومتری و گذراندن جمود نعشی در یخ فیله شده و به روش تحت خلاء بسته‌بندی گردید. کیفیت فیله‌های آزمایشی و شاهد توسط آزمایشات فیزیکی((pH، میکروبی مانند تعداد کلی باکتری‌ها و باکتری‌های استافیلوکوکوس، سودوموناس و کلی فرم و شیمیایی از جمله PV، TBARS، FFA و TVB-N و حسی نظیر بافت، بو، رنگ، طعم و مزه و پذیرش کلی بررسی شد. ارزش غذایی و پروفایل اسیدهای چرب تعیین شدند. نتایج: ماهی‌ها ۸۰/۱ کیلوگرم وزن و ۶۰ سانتی‌متر طول داشتند. در تیمارهای آزمایشی و شاهد: pH، تعداد کلی باکتری‌ها و باکتری‌های سودوموناس و استافیلوکوکوس، شیمیایی و حسی طی زمان نگهداری تغییرات معنی‌دار نشان دادند(۰۵/۰p<). باکتری‌ کلی‌فرم مشاهده نشد. ارزش غذایی تفاوت معنی‌دار نداشت (۰۵/۰p>). اسید پالمتیک (16/34 – 67/33 درصد) بیشترین مقدار بود. نمایه پلی‌ان در تیمار آزمایشی (۱۸/۰ ) در مقایسه با شاهد (۲۰/۰) کاهش یافت. نسبت اسیدهای چرب غیر اشباع به اشباع در تیمارهای شاهد و آزمایشی ۵۸/۱ و ۸۴/۰ بود. تیمارها شش ماه در شرایط انجماد ماندگاری داشتند. رنگ، بافت و پذیرش کلی در تیمار آزمایشی در مقایسه با شاهد بهتر ارزیابی شدند (۰۵/۰p<). نتیجه گیری نهایی: با توجه به اولویت ویژگی‌های حسی به سایر عوامل تهیه فیله از قره برون پرورشی بعد از گذراندن جمود نعشی پیشنهاد می‌شود. https://foodresearch.tabrizu.ac.ir/article_14740_711d22208edba6fce48d9f752d450a31.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 32 3 2022 09 23 Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex تهیه و ارزیابی خصوصیات نانوالیاف فعال الکتروریسی شده برپایه پلی کاپرولاکتون حاوی کمپلکس اسانس دارچین/بتاسیکلودکسترین 159 178 14741 10.22034/fr.2022.49723.1818 FA اکبر زمانی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه میرخلیل پیروزی فرد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه هادی الماسی دانشگاه ارومیه Journal Article 2022 01 02 Introduction: Oxidation is one of the main factors affecting the shelf-life of food susceptible to lipid deterioration (Almasi et al., 2014). To reduce oxidation in sensitive food products, the direct addition of antioxidants to food formulation, dipping food in antioxidant solution and the design of a suitable vacuum or modified atmosphere packaging technology are the three most common alternatives. However, there are many foodstuffs that cannot be protected in these ways, as they are fresh or raw foodstuffs in which the addition of other substances is not permitted. One of the most promising systems to protect the foods against oxidation is to use an antioxidant active packaging. Active nanofibrous mats synthesized by electrospinning technique is a novel type of food active packaging materials. The electrospinning process is an electro-hydrodynamic phenomenon forming micro and nanoscale fibers by applying electrical force on a polymeric solution (Forghani et al., 2021). Poly(caprolactone) (PCL) is an aliphatic polyester film-forming candidate widely used in pharmaceutical and biomedical applications owing to its biodegradability, biocompatibility, and high mechanical properties, but recent studies have increasingly focused on the potential of PCL for electrospun nanofibers preparation with food packaging application purposes. Cinnamon has been widely used in the food industry. The dried inner bark of the tree and the milled bark are the commercial forms of cinnamon. Cinnamon essential oil (CEO) obtained from bark of the plant has been found to have an effective antimicrobial activity and listed as GRAS by the Food and Drug Administration (Zhang et al., 2017). Cinnamaldehyde, the major active component of CEO, has been shown to have broad-spectrum antimicrobial activity and a good antioxidant activity (Ojagh et al., 2010). In the development of an active packaging, it is a challenge to design of a controlled release system. Many approaches have been utilized for release controlling of active agents from packaging materials. Complexation with cyclodextrins (CDs) in aqueous solutions is an effective method for release controlling especially for herbal extracts and EOs. Amongst the CDs, Beta-cyclodextrin (βCD) is widely used for release controlling of bioactive compounds from active packaging (Sun et al., 2014). The aim of this work was to fabricate the antioxidant active nanofibers based on PCL containing CEO in the free form and βCD-complex form. The physical and morphological properties of nanofibers were investigated and also their antioxidant activity was studied.<br />Materials and methods: The CEO was extracted by hydrodistillation method and the CEO-βCD inclusion complex was fabricated by ultrasonication method. The PCL in the concentration of 10% w/v was dissolved in ethanol/dichloromethane mixture solvent and after that, the free CEO and CEO-βCD inclusion complex were added in the concentrations of 0.5% and 1% w/w of PCL. The prepared solutions were loaded into a 5 mL plastic syringe equipped with a blunt-tipped 21-gauge stainless steel needle. Then, the electrospinning was carried out by applying a high voltage power of 15 kV and a flow rate of 1.0 mL/h at 25 ± 2 °C and 30 ± 1 % relative humidity. Nanofibers were collected on an aluminum foil collector with a horizontal distance of 10 cm from the needle tip (Amjadi et al., 2020). The structural parameters of films were analyzed by FT-IR, XRD and FE-SEM tests. Water contact angle and mechanical properties were also studied. Antioxidant activity of films was examined by DPPH scavenging method. The one-way ANOVA method by using SPSS software was used for statistical analysis of obtained data.<br />Results and discussion: FT-IR analysis confirmed the formation of new hydrogen bonds between CEO and PCL in the free form and encapsulated in βCD. XRD test revealed that free CEO had no effect on semi-crystalline structure of PCL nanofibers. But the CEO- βCD inclusion complex caused to increase the intensity of peaks related to crystallinity of PCL increased. According to FE-SEM images, the free CEO addition disrupted the uniformity and ordered design of PCL nanofibers but the CEO-βCD inclusion complex addition produced uniform nanofibers without beads. The water contact angle and Young’s modulus of mats increased but strain to break decreased by addition of CEO-βCD inclusion complex. The nanofibers containing 1 % free CEO and CEO-βCD inclusion complex had the highest DPPH scavenging activity. <br />Conclusions: The results of this research demonstrated the successfulness of active PCL nanofibers preparation by electrospinning process. The CEO-βCD inclusion complex was incorporated into PCL nanofibers. The addition of CEO in the free form had adverse effect on the physical, thermal and structural properties of nanofibers. But when CEO-βCD inclusion complex was used, the improved properties of nanofibers were observed. The PCL active nanofibers had strong antioxidant potential and was proposed as potential antioxidant active packaging. This research approved the good antioxidant effect of CEO loaded PCL nanofibers. Therefore, it would be suitable for those foods such as edible oils, butter and other fatty foods, suffering from oxidative deterioration as their main problems. Further studies are required to investigate the effects of fabricated active nanofibrous mats on the shelf-life extension of real food systems. افزودن ترکیبات زیست فعال به داخل ماتریس نانوالیاف الکتروریسی شده و تولید بسترهای فعال یکی از جدیدترین رویکردهای نگهداری مواد غذایی محسوب می‌شوند. هدف: هدف از این پژوهش تولید نانوالیاف الکتروریسی شده فعال آنتی اکسیدانی برپایه‌ی پلی کاپرولاکتون (PCL) حاوی اسانس دارچین به شکل آزاد و درون پوشانی شده در بتاسیکلودکسترین بود. روش کار: اسانس دارچین به روش کلونجر استخراج شد و تشکیل کمپلکس اسانس/بتاسیکلودکسترین به روش اولتراسونیکاسیون انجام شد. سپس از PCL به روش الکتروریسی نانوالیاف تهیه شد و اسانس آزاد و کمپلکس شده، در غلظت‌های 5/0 و 1 درصد به ترکیب الیاف افزوده شد. خصوصیات مورفولوژیکی، ساختاری، حرارتی، آبگریزی سطحی و مکانیکی نانوالیاف و همچنین ظرفیت احیاکنندگی رادیکال‌های آزاد DPPH تعیین شد. نتایج: آزمون FT-IR تشکیل پیوندهای هیدروژنی جدید بین اسانس، بتاسیکلودکسترین و PCL را اثبات کرد. نتایج آزمون FE-SEM نشان داد که افزودن اسانس آزاد، شکل رشته‌ای نانوالیاف را تخریب می‌کند اما پس از تشکیل کمپلکس با بتاسیکلودکسترین، مورفولوژی الیاف تغییری نکرد. ماهیت بلورین و شکل شبکه‌ی کریستالی پس از افزودن کمپلکس اسانس دارچین/بتاسیکلودکسترین تغییر کرد. با افزودن اسانس آزاد تغییری در خواص حرارتی ایجاد نشد اما با افزودن کمپلکس، دمای ذوب نانوالیاف PCL بیشتر شد. اسانس آزاد، خصوصیات مکانیکی فیلم را تضعیف کرد اما کمپلکس اسانس/بتاسیکلودکسترین در غلظت 5/0 درصد به افزایش استحکام کششی منجر شد و در غلظت 1 درصد دوباره باعث کاهش این ویژگی گردید. افزودن اسانس آزاد و درون پوشانی شده، آبگریزی سطحی نانوالیاف را افزایش داد و کمپلکس اسانس/بتاسیکلودکسترین در غلظت 5/0 درصد بیشترین تأثیر را داشت. نانوالیاف حاوی 1 درصد اسانس بیشترین قدرت مهارکنندگی رادیکال آزاد DPPH را نشان دادند اما تشکیل کمپلکس با بتاسیکلودکسترین تأثیر معنی داری بر روی خاصیت آنتی اکسیدانی نانوالیاف نداشت. نتیجه گیری نهایی: نتایج این پژوهش نشان داد بارگذاری اسانس دارچین بر روی نانوالیاف PCL به منظور تولید بستر فعال آنتی اکسیدانی امکان پذیر است و تشکیل کمپلکس با بتاسیکلودکسترین، خصوصیات فیزیکی نانوالیاف را بهبود می‌بخشد. https://foodresearch.tabrizu.ac.ir/article_14741_373d00111d42420163d288d92a0eff02.pdf