دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder تولید کیک بدون گلوتن با استفاده از پودر بذر چای ترش 1 17 19791 10.22034/fr.2025.57668.1890 FA فرانک کرمی دانشگاه زنجان، دانشکده کشاورزی، گروه علوم ومهندسی صنایع غذایی سهیلا زرین قلمی علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران ماندانا بی مکر گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان Journal Article 2023 07 27 Gluten-free functional cake production using roselle (Hibiscus sabdariffa L.) seed powder Abstract Introduction: Celiac disease is as an autoimmune system disorder and inflammatory disease triggered by gluten in the upper small intestine. Gluten is a main structural protein matrix in dough and batter prepared from wheat flour, creating unique viscoelastic properties, leading to a proper texture of obtained products. However, gluten can be harmful to people suffering from celiac disease leads to several phenotypes, i.e., gastrointestinal, extraintestinal, subclinical, potential, seronegative, non-responsive, and refractory. Also, prevalence of celiac disease has been reported to be approximately 1% worldwide the only effective treatment to overcome these problems is using a strict life-long gluten-free diet. Common cereals, mainly wheat, containing gluten shall not be contained in diets for celiac disease patients. Hence, the production of gluten-free products based on some cereal, pseudocereal, beans, and other seeds flour have been investigated. Thus, the U.S. Food and Drug Administration (FDA) defines gluten-free food as the food that is either completely gluten-free or contain gluten lower than 20 ppm. Cereal-based foods have been consumed as a staple food worldwide for energy and nutrients in various forms, such as bread, cakes, pasta and noodles, snack foods, breakfast cereals, and others. Roselle (Hibiscus sabdariffa L.) known as ‘‘sorrel’’ and‘‘mesta’’ belongs to the family Malvaceae, is a main annul crop grown successfully in tropical and sub–tropical climates around the world. Roselle seeds are valuable food source due to its chemical composition and nutritional values. The seeds contain 18.3% of total dietary fibers, 25–35% protein and 19–21% lipid. To the best of our knowledge, little information is available on the quality of cakes containing 100% rossel seed powder instead of wheat flour. Therefore, the purpose of this study was to investigate the possibility of completely replacing wheat flour with roselle seed powder (RSP) in cake formulation. Material and methods: Roselle seeds were ground in the laboratory mill (Porten) and sieved through a 60-mesh screen after being washed and dried until 10% moisture content. The powder obtained were packed in polypropylene bags and kept at 4°C until further analysis. Basic batter formulation was prepared based on 100 g wheat flour contains 72 g sugar, 25 g water, 57 g oil, 72 g whole egg, 1.14 g baking powder and 15% 0.2 g vanilla. For gluten free samples rossel seed powder at the levels 100% was replaced with wheat flour. At the first, sugar and oil mixed completely. Whole eggs added to the mixture and mixed again and all dry ingredients were mixed. Water was then added to achieve the desired homogeneous cakes batter. Finally, obtained batters were baked in an electric oven at 200°C for 17 min. After cooling, prepared cake samples were packed in polypropylene bags and stored at ambient conditions until analysis. The pH, moisture, weight, volume, specific volume, porosity, density, cooking loss, color indexes, hardness, total phenol content (TPC) and antioxidant activity (DPPH radical scavenging activity) of cake samples were examined. Also, the sensory characteristics of the cake samples, including taste, color, odor, taste-post and overall acceptability of cake samples were evaluated during the 14-day storage period at ambient temperature by 5-point Hedonic scale with 15 panelists. Results: The results showed that the replacement of wheat flour with RSP had no significant effect on the specific gravity of the batter and the values of weight, volume, specific volume and density of the produced cakes. By replacing wheat flour with RSP, the pH, cooking loss and hardness of cake samples decreased significantly and the moisture content increased (p<0.05). The color of the gluten-free cake was darker than the control sample and had less intensity of redness, yellowness and browning index. As a result of replacing wheat flour with RSP in the cake formulation, the TPC and antioxidant activity of the samples significantly improved (p<0.05). The results of sensory evaluation demonstrated that both the control cake and free-gluten cake obtained high sensory scores on the first day of the experiments. During the storage period, the taste, texture, color, odor and overall acceptability scores of the cake samples gradually decreased, but the RSP was able to better preserve the sensory quality of the cakes during the storage period, so that the gluten-free cake had a high sensory acceptance until the last day of storage. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Keywords: Gluten-free, cake, Roselle seed, Qualitative characteristics, Functional properties Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder. در تحقیق حاضر امکان جایگزینی کامل آرد گندم با پودر بذر چای ترش در تولید کیک بدون گلوتن با حفظ یا بهبود ویژگی‌های کیفی محصول مورد بررسی قرار گرفت. نتایج نشان داد که جایگزینی آرد گندم با پودر بذر چای ترش، تأثیر معنی‌داری بر مقادیر وزن، حجم، حجم مخصوص و دانسیته کیک‌های تولیدی ندارد (05/0<p). در حالی‌که با این جایگزینی، میزان pH، اُفت پخت و سفتی بافت نمونه‌های کیک به طور معنی‌داری کاهش و میزان رطوبت افزایش پیدا کرد (05/0>p). رنگ کیک بدون گلوتن تیره‌تر از شاهد بود و شدت قرمزی، زردی و اندیس قهوه‌ای شدن بیشتری داشت. در اثر جایگزینی آرد گندم با پودر بذر چای ترش، میزان فنول کل و فعالیت ضداکسایشی نمونه‌ها به طور معنی‌داری بهبود یافت (05/0>p). نتایج ارزیابی حسی نشان داد که کیک شاهد و بدون گلوتن در روز اول آزمون حسی، امتیاز بالایی را کسب کردند؛ اما طی دوره نگهداری به مدت 14 روز در دمای محیط، به تدریج امتیازهای حسی کاهش یافت؛ این در حالی است که کیک‌ بدون گلوتن تا روز آخر نگهداری از پذیرش حسی بالاتری برخوردار بود. به طور کلی، نتایج این تحقیق نشان داد که با استفاده از جایگزینی کامل آرد گندم با پودر بذر چای ترش در فرمولاسیون کیک می‌توان کیک بدون گلوتن با ویژگی‌های کیفی مطلوب تولید نمود. به‌علاوه از آنجا که نمونه‌های کیک تولیدی حاوی فنول کل و فعالیت ضداکسایشی مناسبی هستند، می‌توان کیک بدون گلوتن تولید شده را بعد از آزمون‌های تکمیلی تغذیه‌ای، به عنوان یک محصول فراسودمند معرفی و به بازار عرضه نمود.

https://foodresearch.tabrizu.ac.ir/article_19791_81db51e5dbf7b6a8cd840badfcfbfbf8.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 Design, construction and evaluation of cow's milk fraud monitoring طراحی، ساخت و ارزیابی سامانه پایش تقلب در شیر گاو 19 31 19873 10.22034/fr.2025.59051.1906 FA راهب فروتن بیگباغلو مهندسی مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه ارومیه علی حسن پور گروه مکانیک بیوسیستم‌ً، دانشکده کشاورزی، دانشگاه ارومیه فاروق شریفیان گروه مکانیک بیوسیستم‌ً، دانشکده کشاورزی، دانشگاه ارومیه Journal Article 2023 11 04 Introduction Milk is considered one of the most essential and most consumed food items due to its constituent elements. Today, the failure to recognize adulterated milk by existing devices; has caused the dairy products industry to face a serious challenge. The methods of measuring the quality and adulteration of milk have been specified according to the standards and many tools and devices have been made based on its physical, chemical and electrical characteristics. Surely, the quality of milk is also measured by methods such as Soxele, Dernik and Gerber, but these methods are in laboratory and require their materials and equipment, and are beyond the scope of non-professional milk industry activists. this research hypothesizes that any quantitative and qualitative manipulation of milk causes a change in the concentration of milk, the amount of ions per unit volume of milk, or both of them, which is an obvious thing. With this assumption, a device that can monitor these two parameters simultaneously in the milk, will be able to detect common milk adulteration with high accuracy. Using the electric conductivity of milk with alternating current in detecting some frauds and pollution has become more common, but the use of direct current is not allowed due to the polarization of the electrodes and the hydrolysis of the milk. Meanwhile, when direct current passes through the tap, a thin layer of charged suspended material is absorbed and deposited on the surface of the electrodes. This process dilutes the concentration of milk and can be used to measure its adulteration using the optical properties of milk. Materials and Methods In this research, the proposed system was built and after pouring the prepared sample into the glass, the lid was placed on the glass. By pressing the start button, the electric current was established in the electrodes, lamp and photocell, and after one minute, the voltage of the electrode and photocell was measured, and the voltage values were displayed on LCD, and the data in the worksheet was registered. One-factor factorial design was used to analyze the data, and the independent factors were pure milk, 70% skimmed milk, milk with the addition of water and the addition of salt water, skimmed milk with the addition of water and the addition of salt water. The response factors were the voltages of the photocell and the sensors of the electrodes. The experiment was repeated three times. Factorial design was used to analyze the data and regression equations were used to code the device program. This system has two measuring parts and a display, which measuring part includes milk glass, probe, electrodes, photocell sensor and LED lamp. Results and Discussion The results showed that the addition of any adulteration materials to milk causes a change in milk concentration or ion density per unit volume of milk, therefore, simultaneous monitoring of these two parameters can be effective in detecting milk adulteration. The addition of water to the milk diluted the concentration of the milk and decreased the ion density per unit volume, so the electrode voltage decreased and the photocell voltage increased. In skimmed milk, with the removal of fat globules from the milk, the concentration of the milk was diluted, but the ion density per unit volume of the milk increased, therefore the voltage of both the electrode and the photocell increased. In the combination of these two adulterations, this situation, caused a double increase in the photocell voltage and a slight change in the voltage of the electrodes compared to the normal state of the milk. Adding salt water to the milk did not have much effect on the photocell voltage, but its impact on the electrode voltage was noticeable. Conclusion Simultaneous measurement of several properties of milk is a new method to detect combined milk adulteration. In this research, the electrical and optical properties of the milk were monitored simultaneously. The results showed that the voltage changes of the photocell sensor and the electrode sensor can detect the combined adulteration of the milk. Introduction Milk is considered one of the most essential and most consumed food items due to its constituent elements. Today, the failure to recognize adulterated milk by existing devices; has caused the dairy products industry to face a serious challenge. The methods of measuring the quality and adulteration of milk have been specified according to the standards and many tools and devices have been made based on its physical, chemical and electrical characteristics. Surely, the quality of milk is also measured by methods such as Soxele, Dernik and Gerber, but these methods are in laboratory and require their materials and equipment, and are beyond the scope of non-professional milk industry activists. this research hypothesizes that any quantitative and qualitative manipulation of milk causes a change in the concentration of milk, the amount of ions per unit volume of milk, or both of them, which is an obvious thing. With this assumption, a device that can monitor these two parameters simultaneously in the milk, will be able to detect common milk adulteration with high accuracy. Using the electric conductivity of milk with alternating current in detecting some frauds and pollution has become more common, but the use of direct current is not allowed due to the polarization of the electrodes and the hydrolysis of the milk. Meanwhile, when direct current passes through the tap, a thin layer of charged suspended material is absorbed and deposited on the surface of the electrodes. This process dilutes the concentration of milk and can be used to measure its adulteration using the optical properties of milk. Materials and Methods In this research, the proposed system was built and after pouring the prepared sample into the glass, the lid was placed on the glass. By pressing the start button, the electric current was established in the electrodes, lamp and photocell, and after one minute, the voltage of the electrode and photocell was measured, and the voltage values were displayed on LCD, and the data in the worksheet was registered. One-factor factorial design was used to analyze the data, and the independent factors were pure milk, 70% skimmed milk, milk with the addition of water and the addition of salt water, skimmed milk with the addition of water and the addition of salt water. The response factors were the voltages of the photocell and the sensors of the electrodes. The experiment was repeated three times. Factorial design was used to analyze the data and regression equations were used to code the device program. This system has two measuring parts and a display, which measuring part includes milk glass, probe, electrodes, photocell sensor and LED lamp. Results and Discussion The results showed that the addition of any adulteration materials to milk causes a change in milk concentration or ion density per unit volume of milk, therefore, simultaneous monitoring of these two parameters can be effective in detecting milk adulteration. The addition of water to the milk diluted the concentration of the milk and decreased the ion density per unit volume, so the electrode voltage decreased and the photocell voltage increased. In skimmed milk, with the removal of fat globules from the milk, the concentration of the milk was diluted, but the ion density per unit volume of the milk increased, therefore the voltage of both the electrode and the photocell increased. In the combination of these two adulterations, this situation, caused a double increase in the photocell voltage and a slight change in the voltage of the electrodes compared to the normal state of the milk. Adding salt water to the milk did not have much effect on the photocell voltage, but its impact on the electrode voltage was noticeable. Conclusion Simultaneous measurement of several properties of milk is a new method to detect combined milk adulteration. In this research, the electrical and optical properties of the milk were monitored simultaneously. The results showed that the voltage changes of the photocell sensor and the electrode sensor can detect the combined adulteration of the milk. Conclusion Simultaneous measurement of several properties of milk is a new method to detect combined milk adulteration. In this research, the electrical and optical properties of the milk were monitored simultaneously. The results showed that the voltage changes of the photocell sensor and the electrode sensor can detect the combined adulteration of the milk. Conclusion Simultaneous measurement of several properties of milk is a new method to detect combined milk adulteration. In this research, the electrical and optical properties of the milk were monitored simultaneously. The results showed that the voltage changes of the photocell sensor and the electrode sensor can detect the combined adulteration of the milk. شیر یکی از پرمصرف ترین مواد غذایی محسوب می شود اما عدم تشخیص تقلبات تلفیقی آن توسط دستگاه های موجود، موجب شده است که صنعت فرآورده های لبنی با چالش جدی روبرو شود. از تقلبات تلفیقی شیر می توان افزودن همزمان آب، نمک و مواد پودری را نام برد که برای تشخیص آن، باید چند ویژگی شیر بطور همزمان پایش شود. در این تحقیق، یک سامانه پیشنهادی ساخته شد که دارای واحد سنجشگر و پردازشگر است. در این دستگاه؛ با عبور جریان مستقیم از شیر، مواد معلق باردار در سطح الکترودها جذب شده و رقیق شدن شیر را سبب می شود.در واحد سنجشگر، از دو حسگر هدایت سنج و فتوسل استفاده شد. این حسگرها با سنجش همزمان مقاومت الکتریکی و اپتیکی شیر، خلوص یا تقلبات شیر را بر مبنای ولتاژ حسگرها نشان می دهند. برای پردازش داده ها، از طرح فاکتوریل استفاده شد. تیمارها عبارت بودند از آب اضافی، آب نمک اضافی، شیر ۷۰% چربی‌گیری شده، شیر ۷۰% چربی گیری با آب و آب نمک اضافی. حجم مواد افزودنی، ۵، ۱۰، ۲۰، ۳۰ و ۴۰ درصد حجم نمونه بود. آزمایش ها در سه نوبت تکرار گردید. نتایج نشان داد که تغییرات ولتاژ الکترود و فتوسل در همه‌ی تیمارها، (P˂0.05) معنی دار بوده و ضریب همبستگی داده ها، بیش از 0/95 بدست آمد. این پژوهش نشان داد با سنجش همزمان مقاومت الکتریکی و اپتیکی شیر، می توان تقلبات تلفیقی شیر را تشخیص داد.

https://foodresearch.tabrizu.ac.ir/article_19873_d2ced37538d96cba5b4f75fea034b359.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 The effect of enrichment mint-flavored beverage with rice bran extract on physicochemical and rheological properties تاثیر غنی سازی نوشیدنی طعم نعناع با عصاره سبوس برنج بر ویژگی‌های فیزیکی- شیمیایی و رئولوژیکی 33 43 19874 10.22034/fr.2025.63467.1945 FA سید علی میرصفا مقدم اردبیل، دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی فاطمه قنادی اصل دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران رضوان شاددل اردبیل، دانشگاه محقق اردبیلی، دانشکده کشاورزی و منابع طبیعی Journal Article 2024 09 11 Introduction: Food has historically been produced to provide nutrition and maintain health, and today the demand for functional food products is rapidly increasing. Functional drinks have become an integral part of the global beverage market, reflecting a trend towards health-conscious living in both developed and developing countries. These beverages offer health benefits beyond basic hydration, typically containing additives like vitamins, minerals, herbs, or bioactive compounds to support specific functions or improve health. This includes probiotic beverages, energy drinks, high protein drinks, meal replacement beverages, antioxidant-rich, fruit, and vegetable beverages. The market for these beverages has expanded dramatically, leading manufacturers to innovate and create diverse products that cater to these desires. The selection of active ingredients, production process, storage stability, as well as sensory properties of the developed functional beverage is important for consumer acceptability and market trend. Thus, functional beverages are a major focus of research and development in the functional foods sector. The mint family, or Lamiaceae, is one of the ten largest plant families worldwide, known for its aromatic plants and potential health benefits. Key members include peppermint, spearmint, and herbs like basil, thyme, and rosemary, which are popular in culinary traditions worldwide. This family contains various plant chemicals, such as monoterpenoids, triterpenoids, sesquiterpenoids, phytosterols, flavonoids, organic acids, lignins, glycosides, alcohols and aldehydes, each offering unique characteristics and benefits. The history of mint-flavored beverages dates back centuries, with early uses in medicinal tonics and herbal teas. Market trends indicate a growing demand for natural and organic mint flavors, as well as innovative combinations with other botanical ingredients. The rice milling process produces valuable residues, mainly rice bran, used for oil extraction and as nutrient-rich byproducts. Often seen as waste, these byproducts contain dietary fibers, vitamins, and minerals that offer health benefits. Rice bran protein is a hypoallergenic, high-quality protein suitable for dietary supplementation, with byproducts comprising carbohydrates (16.1%-26.7%), fat (9.5%-22.9%), protein (13.2%-18.6%), and dietary fiber (20.5%-33.3%), predominantly insoluble fiber. The high content of antioxidants, including phenolics, flavonoids, and anthocyanins, contributes to its potent free radical scavenging activity. Rice bran extract has gained attention as a valuable ingredient in beverage formulations due to its nutritional and functional properties. Faccin et al (2009) used rice bran to produce an organic drink. The obtained product was a suitable source of unsaturated fatty acids, minerals and essential amino acids. A study has shown that incorporating rice bran extract into the formulation of orange drink can result in a new functional beverage with higher nutritional value than regular orange juice (Raisi et al., 2012). Additionally, we can mention the production of a kiwi drink containing rice bran (Amiri et al., 2014) and the red grape drink enriched with rice bran extract (Raisi et al., 2013). The addition of rice bran extract to beverages can significantly impact their nutritional profile, potentially increasing protein content and phenolic compounds (Nisa et al., 2020). In another study, the impact of rice bran extract (0%, 5%, 10%, and 15%) and honey on the microbial, chemical, and sensory properties of a probiotic drink was examined. The results indicated that incorporating these ingredients into a drink containing Lactobacillus casei could result in a high-quality beverage (Hatemi et al., 2021). The ability of rice bran to improve lipid profiles, manage blood glucose levels, and exhibit antioxidant and anticancer activities makes it an attractive addition to health-conscious beverage formulations. On the other hand, incorporating these byproducts into food products promotes sustainability by minimizing waste. This research aims to explore the effectiveness of adding rice bran extract to mint-flavored beverages and assess its physicochemical and rheological properties for a functional product development. Methods and materials: Rice bran extract To incorporate rice bran extract into the mint-flavored drink, Hashemi rice bran from Giltaz Gilan Company was used. The method of extraction can significantly influence the composition and properties of rice bran extract. Among the various new green extraction and separation technologies developed recently, subcritical water extraction is the most suitable that was used in this study. For this aim, the extract was obtained by treating the rice bran with subcritical water at 120 degrees Celsius for 15 minutes in an autoclave (Mac-5500 model, EYELA company, Japan). The rice bran was mixed with water at a 20% weight/volume ratio and placed in an Erlenmeyer flask before autoclaving. After the desired time, the bran is separated from the extract. The contents of the Erlenmeyer flask are poured into test tubes, and scum is removed using a Gerber centrifuge (Nova-safety 3670-4992 model, Gerber Company, Germany). Remaining particles are then separated by centrifuging the extract in test tubes (EBA 8s, Hettich model, Germany) at 4000 rpm for 20 minutes in three steps. The clear extract is stored in the refrigerator. Preparation of mint flavored beverage using rice bran extract The control sample consisted of mint extract (4% weight/volume), sugar (8.5% weight/volume), and citric acid (0.1% weight/volume), with water as the remaining volume. Treatments replaced 5%, 10%, 15%, and 20% of the water with rice bran extract, while maintaining the ratio of mint extract, sugar, and citric acid. Pectin gum (0.1%) was added for uniformity and to prevent phase separation. Samples were pasteurized at 85 degrees Celsius for 20 minutes using a bain-marie (model DIN EN 60629-IP20, Memmert company, Germany) and stored in 200 ml glass bottles at 4 degrees Celsius for three months. Measurement After preparing the beverages, their physicochemical (pH, brix, special weight, dry matter, ash, and turbidity) and rheological properties were analyzed. Specific gravity was measured with a pycnometer following Iranian national standard No. 2685, while ash, brix, and dry matter were assessed according to the same standard. Turbidity was assessed using reference tubes according to the national standard of Iran (No. 21449-2). pH was measured using a pH meter (Metrohm model 827 pH lab, Switzerland), and rheological characteristics were determined using a rheometer with a 26.65 mm cylindrical spindle (RheolabQC model, Anton Paar company, Germany). All conditions were replicated 3 times in a completely randomized design. Results were analyzed using ANOVA with SPSS software, and significance (p < 0.05) among samples treatments was assessed with Duncan’s Test. Results and Discussion: The results showed that with an increase in the percentage of rice bran extract, the specific gravity (from 1.028 to 1.032 g/cm³), dry matter (from 7.86% to 8.82%), turbidity (from 80.33 to 550.33 NTU), and ash content (from 0.03% to 0.16%) increased; However, the average brix value remained unchanged (8.5%), below the permissible range (≥11) of Iranian national standard No. 23107. The average pH levels in the 10%, 15%, and 20% rice bran extract were significantly higher (p < 0.05) than in the control and 5% rice bran extract groups, which could be due to the presence of buffer compounds in the rice bran extract. A 20% increase in rice bran extract did not significantly affect pH, remaining within Iranian national standards. The effects of rice bran extract on the physicochemical properties of beverages, such as pH, acidity, soluble solids content, and sensory attributes, have been observed in previous studies (Faccin et al., 2009; Hatami et al., 2021). Amiri et al. (2014) reported that all physicochemical properties, including protein, dry matter, fat, and carbohydrate percentages, were higher in the rice bran-enriched kiwi beverage than in the control. The highest consistency coefficient was found in the 10% rice bran extract sample (0.0037±0.0001 mPa·s), while viscosity remained unchanged with increased extract percentages. The addition of rice bran extract altered shear stress and viscosity ratios in mint beverages, with R² values ranging from 0.81 to 0.99, indicating a strong model fit. The 15% rice bran extract sample had the highest R², while the control had the lowest. The 15% rice bran extract was identified as ideal for a mint-flavored drink. Raisi et al. (2012) noted that increasing rice bran extract decreased the consistency coefficient and increased the flow index in red grape beverages. Additionally, the rheological properties of rice bran-enriched products have shown interesting results, with changes in viscosity and flow behavior (Faccin et al., 2009; Schmidt et al., 2014). Conclusion: Based on the results, rice bran extract is a suitable additive for a functional mint-flavored beverage, exhibiting favorable physicochemical and rheological properties, making it commercially viable for producing fortified, healthy drinks in the food industry. To enhance product quality, we recommend using other extraction techniques such as ultrasonication to improve transparency and reduce turbidity, ensuring a visually appealing, high-quality product that meets consumer standards. Keywords: rice bran extract, mint flavored drink, physicochemical properties, rheological properties در این مطالعه ویژگی‌های فیزیکی-شیمیایی و رئولوژیکی عصاره سبوس برنج در تولید نوشیدنی طعم نعناع فراسودمند مورد بررسی قرار گرفت. نتایج نشان داد با افزایش درصد سبوس برنج، وزن مخصوص (از 1.028 به 1.032 g/cm³)، ماده خشک (از 7.86% به 8.82%)، کدورت (از 80.33 به 550.33 NTU) و خاکستر (از 0.03% به 0.16%) افزایش یافت، اما میانگین بریکس تغییری نکرد (8.5 %). میانگین pH در گروه سبوس برنج 10، 15 و 20 درصد نسبت به گروه شاهد و سبوس برنج 5 درصد به طور معنی‌داری (05/0>p) بیشتر بود. افزودن عصاره سبوس برنج در فرمولاسیون نوشیدنی سبب ایجاد تفاوت در نسبت تنش برشی به سرعت برشی و ویسکوزیته به سرعت برشی درتیمارهای نوشیدنی نعناع ‌گردید. بیشترین شیب نمودار تنش برشی- سرعت برشی مربوط به نمونه 20 درصد عصاره و کمترین شیب نیز مربوط به نمونه شاهد بود. در زمینه ویژگی‌های رئولوژیک، ضریب تبیین (R2) در نمونه‌ها نزدیک به یک بود که نشان از مناسب بودن مدل مورد استفاده برای بیان رفتار جریان بود. ضریب قوام در نمونه سبوس برنج 10 و 20 درصد بیشتر از گروه شاهد بود. اما در سبوس برنج 5 و 15 درصد نسبت به گروه شاهد کمتر بود. با افزایش درصد عصاره سبوس برنج، ویسکوزیته نمونه‌ها تغییری نکرد. در مجموع نمونه حاوی 15 درصد عصاره سبوس برنج به عنوان درصد بهینه عصاره سبوس برنج در نوشیدنی با طعم نعناع شناخته شد و به نظر می رسد نتایج مثبت حاصله بتواند جهت تولید نوشیدنی با طعم نعناع فراسودمند در صنعت غذا به کار رود.

https://foodresearch.tabrizu.ac.ir/article_19874_fdda8319c7c5fcaf87a1a83a4d907716.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage تاثیر پد جاذب حاوی اسانس بابونه بر کیفیت فیله کپور معمولی (Cyprinus carpio) تلقیح شده با باکتری استافیلوکوکوس اورئوس طی نگهداری در یخچال 45 59 19875 10.22034/fr.2025.64795.1953 FA سید محمد حیدری گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران ابراهیم علیزاده دوغیکلایی گروه شیلات، دانشکده منابع طبیعی، دانشگاه زابل محسن شهریاری مقدم گروه محیط زیست، دانشکده منابع طبیعی، دانشگاه زابل، زابل، ایران مصطفی یوسف الهی گروه علوم دام، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران Journal Article 2024 11 30 Effect of absorbent pad containing chamomile essential oil on the quality of common carp fillets inoculated with Staphylococcus aureus during refrigerated storage Seyed Mohammad Heydari1, Ebrahim Alizadeh Doughikollaee1, Mohsen Shahriari Moghadam*2, Mostafa Yousef Elahi3 1Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol, Iran. 2Department of Environmental Science, Faculty of Natural Resources, University of Zabol, Zabol, Iran. 3Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran. *Corresponding author: Mohsen.shahriari@uoz.ac.ir Introduction Food poisoning remains a critical global challenge in food production, prompting producers to implement strategies to prevent contamination throughout production, storage and distribution. Despite the application of various preservation methods, there is a increacing interest in natural antibacterial agents such as plant-derived essential oils for food preservation (Huang et al., 2018). Essential oils are recognized for their diverse biological properties, including antioxidant and antimicrobial activities, attributed to their bioactive compounds. Incorporating these compounds into food systems aligns with the rising demand for clean-label products (Kunová et al., 2022). During cold storage, the water-holding capacity of meat muscle tissue gradually declines, resulting in the release of fluids - a phenomenon known as drip loss. This accumulation of exudates negatively affects meat quality by promoting microbial and enzymatic activity as well as lipid oxidation during storage, transportation, and distribution (Dai et al., 2024). Active packaging systems enriched with antimicrobial compounds have been developed to decrease these issues. By quickly absorbing exudations, such systems create a drier environment that inhibits microbial growth, preserves sensory evaluation, and extends shelflife (Tian et al., 2023). Consequently, there is nessaisary for innovative designs of absorbent storage pads with enhanced performance to increase the shelf life of meat products (Wang et al., 2025). Fresh food products, including fish are potential to contamination by foodborne pathogens at various stages of production. Among the most prevalent bacterial pathogens is Staphylococcus aureus (Gurtler et al., 2022). Chamomile (Matricaria chamomilla L.), a widely recognized medicinal plant, has been traditionally employed to treat a range of ailments. This plant exhibits a variety of biological activities, including antioxidant, antibacterial, antifungal, antiparasitic, antidiabetic, anticancer, and anti-inflammatory effects. These properties make chamomile as a valuable resource in medicine, veterinary medicine, food preservation, and herbal therapy (El Mihyaoui et al., 2022). According to literature review, this study aims to evaluate the effect of absorbent pad containing Matricaria chamomilla essential oil to prevent the growth of Staphylococcus aureus inoculated in Cyprinus carpio fillets. In addition, the chemical and microbial changes of fillets is investigated during refrigerated storage. Material and Methods Chamomile essential oil was extracted using a Clevenger apparatus. During this process, volatile compounds were carried with water vapor, and after cooling, a distinct layer of essential oil appeared on the water surface in the graduated tube of the apparatus. To determine the maximum concentration of essential oil that could be applied to common carp fillets without causing undesirable organoleptic effects, fillets were placed on absorbent pads containing essential oil at the concentrations of 1%, 1.5%, and 2%, then stored in refrigerator for 24 hours. The organoleptic evaluation was performed by a trained sensory panel. Fillets were steamed for 15 minutes in a home steamer at 90°C to serve the panelist (Ojagh et al., 2010). The maximum concentration of chamomile essential oil with no adverse sensory effects was determined by panelist. The treamtments of this research include, fillets inoculated with Staphylococcus aureus (10³ CFU/g) were put on absorbent pads without chamomile essential oil (Control), absorbent pads infused with 10 ml of essential oil at concentrations of 1% (Treatment 1), 1.5% (Treatment 2), and 2% (Treatment 3) respectively. Fillets after treated packaged and stored in refrigerator (4°C). Chemical (pH, peroxide value (PV), thiobarbituric acid (TBA) and Total volatile basic nitrogen (TVB-N) and microbial (Staphylococcus aureus, Total viable count (TVC) and Psychrotrophic count (PTC)) parameters were measured on days 0, 2, 4, 6, 8, and 10. After the experiment, the data were tested for normality. A completely randomized design and one-way analysis of variance (ANOVA) was used to evaluate the effects of treatments and storage time. To detemined significant differences, Duncan's multiple range test was performed at the 5% significance level. Sensory data that did not conform to a normal distribution were analyzed using the nonparametric Kruskal-Wallis test. Results and Discussion The organoleptic evaluation revealed no significant differences between treatments containing various concentrations of chamomile essential oil. But, the treatment containing 10 ml of 2% chamomile essential oil was obtained higher score than the other treatments and indicat the acceptability of organoleptic evaluation. Accorning to this results, there is not any lilmited to apply different concentrations of essential oil in absorbent pads. Food poisoning caused by Staphylococcus aureus is a common concern, particularly when the bacterial count in protein-based foods exceeds 105 log CFU/g (Macori et al., 2016). In the current study, Staphylococcus aureus counts in control and the treatment containing 10 ml of 1% chamomile essential oil exceeded the limit after six days storage in refrigerator. But, the treatments containing 1.5% and 2% chamomile essential oil exceeded the limit after eight and ten days storage in refrigerator respectively. This results show that the chamomile essential oil had potential inhibitory effetcts on Staphylococcus aureus (Stanojevic et al., 2016). The lowest TVC and PTC were observed in the treatment containing 2% chamomile essential oil (p < 0.05) during all storage time. In addition, bacterial counts in control and the treatment containing 1% exceeded the limit after eight days' storage in refrigerator, whereas the treatments containing 1.5% and 2% chamomile essential oil exceeded this threshold only at the end of refrigerated storage. This results shown the antibacterial efficacy of absorbent pads containing chamomile essential oil. Similar results was obtained by Bakhtiari et al. (2019), they demonstrated that Carum copticum essential oil effectively controlled mesophilic and psychrophilic bacterial growth in Oncorhynchus mykiss fillets during refrigerated storage. Hassanian et al. (2015), have confirmed the efficacy of chamomile extract in reducing bacterial growth in chicken meat during refrigerated storage. There is a significant properties of essential oils is its antioxidant activity, which has driven their increase application in the food industry to prevent oxidation and delay of spoilage (Zengin et al., 2022). In this study, peroxide values (PV) increased during refrigerated storage and a significant different was observed between all treatments (p < 0.05). The increase of PV was lower in treatments containing higher concentrations of chamomile essential oil. This results shown the antioxidant activity of chamomile essential oil. Similar results were observed by Pudineh et al. (2010), they showed that absorbent pads containing thyme essential oil inhibited fat oxidation in silver carp (Hypophthalmichthys molitrix) fillets and improved the product quality during refrigerated storage. The thiobarbituric acid (TBA) index is an indicator of secondary lipid oxidation. The TBA value of treatment containing 2% chamomile essential oil was lowest in all time of refrigerator storage (p < 0.05). This decreaes is attributed to the ability of chamomile essential oil and its extracts to neutralize free radicals such as 1, 1-diphenyl-2-picrylhydrazyl and hydroxyl radicals, due to the presence of compounds like flavonoids and polysaccharides (Pastare et al., 2023). The total volatile basic nitrogen (TVB-N) index is an indicator of microbial spoilage in the meat and fisheries product. TVB-N was lower in treatments containing chamomile essential oil compared to the control. High bacterial loads in treatments are associated with the production of compounds such as trimethylamines, peptides and amino acids, which elevated TVB-N level. The results suggest that absorbent pads containing chamomile essential oil effectively decrease increasing level of TVB-N during refrigerated storage. This results similar to the use of rosemary essential oil in silver carp surimi (Vahedi Serigani et al., 2017) and agarwood essential oil in ground common carp meat (Faramarzapour Darzini et al., 2018). The observed pH increase during refrigerated storage is typically attributed to the production of alkaline volatile compounds, such as ammonia and trimethylamines, resulting from spoilage bacteria activity. The treatments containing chamomile essential oil showed lower pH values, reflecting its antimicrobial effects and its role in preserving meat quality. According to results of this researche can be concluded the absorbent pads containning chamomile essential oil effectively inhibited the growth of Staphylococcus aureus inoculated in common carp fillets during refrigerated storage. They also demonstrated a positive impact on microbial and chemical parameters. Thus, chamomile essential oil is recommented as a potential to apply in fisheries product and food industry. Keywords: Staphylococcus aureus, absorbent pad, Cyprinus carpio, essential oil, Chamomile زمینه مطالعاتی: علیرغم استفاده از روش‌های مختلف نگهداری، علاقه‌مندی به استفاده از ترکیبات طبیعی ضدباکتریایی مانند اسانس گیاهان برای نگهداری مواد غذایی در حال افزایش است. سیستم‌های بسته‌بندی فعال که حاوی ترکیبات ضدمیکروبی هستند، به‌منظور کاهش اکسیداسیون مواد غذایی و حفظ ویژگی‌های حسی به‌کار می‌روند. این سیستم‌ها با جذب سریع ترشحات، محیطی خشک‌تر را برای نگهداری گوشت فراهم می‌آورند که می‌تواند رشد میکروب‌ها را مهار کرده و مدت زمان ماندگاری محصول را افزایش دهد. بنابراین، تحقیق در زمینه طراحی و تولید پدهای جاذب نگهدارنده با ویژگی ضد باکتریایی برای افزایش زمان ماندگاری گوشت ضرورت دارد. هدف: هدف این تحقیق بررسی تاثیر پد جاذب حاوی اسانس بابونه بر کاهش رشد باکتری استافیلوکوکوس اورئوس تلقیح شده به فیله کپور معمولی هنگام نگهداری در یخچال و تغییرات شیمیایی و میکروبی آن می‌باشد. روش کار: استخراج اسانس بابونه با استفاده از دستگاه کلونجر انجام شد. پس از تعیین حداکثر غلظت اسانس بابونه که فاقد تاثیرات نامطلوب بر ویژگی‌های ارگانولپتیکی فیله ماهی کپور معمولی بود، فیله‌های تلقیح شده با باکتری استافیلوکوکوس اورئوسCFU/g) 103) بر روی پد‌های جاذب فاقد اسانس بابونه (تیمار شاهد) و همچنین پدهای جاذب حاوی حاوی10 میلی لیتر اسانس بابونه 1 درصد، 5/1 درصد و 2 درصد قرار گرفته و پس از بسته بندی در یخچال (˚C4) نگهداری شدند. فراسنجه‌های شیمیایی (pH، PV، TBA، TVB-N) و میکروبی (شمارش باکتری استافیلوکوکوس اورئوس، TVC و PTC) در روز های 0، 2، 4، 6، 8 و 10 اندازه گیری شدند.

https://foodresearch.tabrizu.ac.ir/article_19875_3d64c4211a72148d870d4eebab6311ab.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) تاثیر پوشش خوراکی زئین ذرت حاوی عصاره گشنیز بر کیفیت و ماندگاری گوشت ماهی فیتوفاگ (Hypophthalmichthys molitrix) 61 77 19877 10.22034/fr.2025.64841.1956 FA سمیرا عرب احمدی گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران هادی عالمی گروه مکانیزاسیون کشاورزی، واحد آزادشهر، دانشگاه آزاد اسلامی ، آزادشهر، ایران Journal Article 2024 12 10 Abstract Introduction: Silver carp fishing is in large quantities during the production season and supplied fresh or frozen, therefore maintaining the quality and durability of this type of fish is very important. The use of new packaging methods and the use of natural additives in food is expanding, because consumers want a healthy product with a longer durability (Aavidson and Zivanivic, 2003). One of the methods of food coating is the use of food coatings that cover the surface of the food in a thin layer and protect it from adverse changes (Krochta, 1997). These films are biodegradable and cannot be seen by the naked eye. Food coatings, as a secondary skin, have the properties of sticking to food, antibacterial and antioxidant, which are inside the material. They penetrate food by covering the surface of the product with these films, it is possible to prevent the decrease of humidity and the penetration of oxygen and improve the appearance of the product. Edible films, which are like preservatives to prevent the growth of microbes and corruption on the product surface, are a good substitute for them (Seifzadeh, 2007). In ancient times, plant and natural essential oils were used as fertilizers. Today, with the progress of science, it has been shown that these substances have antimicrobial and antioxidant activities (Hosseini et al., 2009). Although the use of artificial preservatives has a great effect to prevent bacterial growth and maintain the optimal quality of food, but because the adverse effects of such substances on the body have been identified in recent years, consumers prefer the use of natural substances and essential oils to synthetic substances and They prefer chemical (Satihivel, 2005). Therefore, the use of edible films is a method that, considering the problems related to food production and consumption, especially issues such as safety, quality, health and hygiene, improving the appearance and proper packaging, and finally paying attention to the economy of production, can play an effective role in the development Have a food industry (Gennadios, 2002). Given the increasing consumer preference for natural ingredients and the prohibition of chemical preservatives, the use of corn zein protein as a protein with a not-so-high price and the use of coriander extract, which is abundant in Iran, and the optimal use of combining these two by-products can be considered new research in the field of food preservation. Material and methods: The present study was conducted with the aim of evaluating the effect of 10% corn protein coating containing coriander extract on the shelf life and quality maintenance of Silver carp fish at refrigerated temperature. Fresh Silver carp fish were obtained from fish farming ponds located in Gorgan city, filleted by hand and stored in sterile nylon bags in a refrigerator (4°C) until coating. A 10% corn zein protein coating was prepared and glycerol (2.5%) was used as a plasticizer. In addition to samples containing 10% zein protein, samples containing coriander extract were also prepared (Janes et al., 2002). Fish samples coated with corn zein without extract and with coriander extract were treated separately, and the uncoated sample was used as a control sample. The samples were stored at 4°C and evaluated at three-day intervals for 15 days for microbial (total microorganism count and psychrophilic bacteria count), lipid oxidation, qualitative (TBA, TVN, FFA, pH) and sensory (odor, color, and overall acceptance) tests (Parveneh, 2007). In order to determine the pH of fish meat, 10 grams of meat was ground into a paste using a blender and homogenized in 90 ml of distilled water using a homogenizer at a speed of 1000 rpm. The pH was measured by inserting a pH meter electrode into the resulting mixture. Sensory evaluation was performed on the basis of the Five Point Hedonic Scale in three separate sections. Fresh and dried fish samples were coded, then a questionnaire was prepared and the dessert was given to a trained panelist. 15 students and laboratory experts were selected as panelists. The panelists rated the color, aroma, texture, and overall acceptability on a scale of 1 to 5 (1 being very bad and 5 being very good) (Parveneh, 2007). Results and discussion: The results of the microbial study showed that at the beginning of storage (time zero), the total number of microorganisms was 1.71 Log cfu/g, which increased rapidly during storage, reaching 7.88 on the 12th day of storage for the control sample, while the sample coated with corn zein protein without extract and containing extract had 6.74 and 5.97 Log cfu/g of microorganisms, respectively. Fish coated with corn zein protein and coriander leaf extract had a lower number of microorganisms during the storage days, as coriander extract reduced the growth of microorganisms on all days of storage. The number of psychrophilic bacteria also increased during storage, so that on the final day of storage, the logarithm of the number of psychrophilic bacteria per gram of Silver carp fish samples of control, coated with corn zein protein without extract and containing coriander leaf extract was 6.55, 6.14 and 5.57 (Log cfu/g), respectively. By comparing the results of the number of psychrophilic bacteria of Silver carp fish coated with the control sample, coriander leaf extract played a more effective role in preventing the growth of the number of Silver carp fish bacteria as well as the total number of microorganisms. Here it can be concluded that the corn zein coating containing coriander extract caused a three-day delay in the growth of microorganisms and delayed the microbial spoilage of Silver carp fish. The total count of microorganisms per gram of Silver carp fish samples containing coriander extract on the 15th day was 21.7 (Log cfu/g), which was much lower compared to the control sample. The amount of free fatty acids in Silver carp fish after 15 days was determined to be 41.2% in the control sample. Protein coating and coriander extract had a significant and significant effect on the amount of fatty acids produced by fish. At the end of storage, this amount was determined to be 97.1 and 96.1% for fish coated with corn zein protein without extract and with coriander leaf extract, respectively. A significant difference was observed between the amount of volatile nitrogen bases in the control sample and the coated samples on all days of storage. The minimum and maximum amount of TBA in this study were 0.45 mg of Malondialdehyde on day 0 and 1.51 mg of Malondialdehyde in the control treatment on day 15 per kilogram of fish meat, respectively. Coating and extract had a significant effect on the production of Malondialdehyde in fish during the last days of storage. The lowest TBA level in this study was related to the treatment with corn zein protein containing coriander extract, which was probably due to the richness of coriander extract in polyphenolic compounds and its role in reducing fat oxidation in fish (Parveneh, 2007). Conclusion: Based on the results of microbial tests (total count of microorganisms and psychrophilic bacteria), coriander leaf extract played a more effective role in preventing the growth of Silver carp fish bacteria. Based on the results, the use of corn zein protein coating in Silver carp fish samples reduced the amount of TBA compared to other samples, which is probably due to the richness of coriander extract in polyphenolic compounds and its role in reducing fat oxidation in fish. The pH value was also lower in the coated sample than in other samples and remained constant during the storage period, which is probably due to the buffering properties of proteins in the coating. The samples coated with corn zein protein and coriander extract also maintained the pH constant to a greater extent and more effectively during storage, which is probably due to the phenolic compounds and antimicrobial properties in the composition of coriander extract. According to the results, the sensory characteristics and overall acceptance of Silver carp fish decreased over time. In general, samples coated with corn zein protein without extract showed very good results on the final day. These results show that fish spoilage has a direct relationship with the sensory properties of the product, and that as spoilage progresses, the sensory properties of the product are greatly reduced, and by controlling spoilage, a product with more desirable sensory properties can be produced during storage. In general, the results of this study showed that the effect of corn zein protein coating and coatings containing coriander extract on Silver carp fish maintains appropriate quality and increases their shelf life during storage in refrigerated conditions. یکی از روشهای پوشش‌دهی مواد غذایی استفاده از پوشش‌دهنده‌های خوراکی است که بصورت لایه نازک در مقابل تغییرات نامطلوب محافظت می‌نماید. مطالعه حاضر با هدف، ارزیابی اثر پوشش پروتئین زئین ذرت 10 درصد حاوی عصاره گشنیز بر ماندگاری و حفظ کیفیت ماهی فیتوفاگ انجام پذیرفت. نمونه‌های ماهی با پوشش زئین ذرت بدون عصاره و با عصاره گشنیز بصورت مجزا تیمار شدند و از نمونه بدون پوشش به عنوان نمونه شاهد استفاده گردید. نمونه‌ها در فواصل سه روز بمدت 15 روز جهت انجام آزمون‌های میکروبی ، اکسیداسیون چربی و کیفی(TBA،TVN،FFA،pH) و حسی مورد ارزیابی قرار گرفتند. نتایج بررسی میکروبی نشان داد، در طی نگهداری تعداد کل میکروارگانیسم‌ها افزایش یافت، بطوریکه در نمونه شاهد از 71/1 به 7.88 Log cfu/g در روز دوازدهم رسید، در حالیکه نمونه پوشش داده شده با پروتئین زئین ذرت بدون عصاره و حاوی عصاره بترتیب دارای 74/6 و 97/5 Log cfu/g میکرواورگانیسم بودند. تعداد باکتری‌های سرمادوست نیز طی نگهداری افزایش یافت بطوریکه در روز نهایی، مقدارش درشاهد، پوشش داده شده بدون عصاره و باعصاره برگ گشنیز بترتیب 55/6، 14/6 و 57/5 (Log cfu/g) بود. میزان اسیدهای چرب آزاد ماهی فیتوفاگ بعد از 15 روز در نمونه شاهد 41/2 درصد تعیین شد، پوشش پروتئینی و عصاره گشنیز تاثیر مشخص و معنی‌داری بر میزان تولید اسید‌های چرب ماهی داشته‌است. مقدار TBA در تیمار شاهد از 45/0 به 51/1 میلی‌گرم مالون-آلدئید رسید. پوشش و عصاره تاثیر معنی‌داری بر میزان تولید مالون دی آلدئید در ماهی داشتند. بطورکلی، پوشش پروتئین زئین ذرت حاوی عصاره‌ گشنیز موجب حفظ کیفیت و افزایش ماندگاری آن‌ها در طول مدت نگهداری در شرایط یخچال گردید.

https://foodresearch.tabrizu.ac.ir/article_19877_bc9e84efb30189af92d497f94541d96d.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 1 2025 05 22 Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert ارزیابی ویژگیهای ضداکسیدانی و پری‌بیوتیکی آرد کینوا و بررسی پذیرش کلی استفاده از آن در یک دسرلبنی 79 94 19908 10.22034/fr.2024.62113.1935 FA نادیا آریاپور دانشگاه علوم کشاورزی و منابع طبیعی خوزستان محمد حجتی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان حسین جوینده دانشگاه علوم کشاورزی و منابع طبیعی خوزستان محمد نوشاد گروه علوم و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان Journal Article 2024 06 16 Extended Abstract Introduction: Pseudo-cereals are widely used for the development of functional foods. It has been shown that pseudo-cereals contain compounds such as fiber, proteins, lignin, amino acids, fatty acids, dietary fiber, minerals, phenolic compounds, vitamins, and more, which are beneficial for health. One of these beneficial pseudo-cereals is quinoa (Lazos et al., 1986). Quinoa, with the scientific name of Chenopodium quinoa Willd., is a good source of complete protein (including 9 essential amino acids), unsaturated fatty acids, minerals, vitamins, fiber, and antioxidants, making it known as a superfood (rich in minerals and vitamins) (Shilpi et al., 2016). Quinoa contains more phenols than all grains and pseudo-cereals, the most abundant being ferulic acid and quercetin (Tang et al., 2015). The antioxidant activity of quinoa is associated with its vitamin E content and phenolic compounds (Sadler et al., 2004). Quinoa also helps reduce various diseases, such as cardiovascular diseases, type 2 diabetes, certain cancers, high blood pressure, and obesity, and is a good choice for individuals with sensitivities to specific food groups (Shilpi et al., 2016). Quinoa has a high biological value (73%), similar to beef (74%) and higher than white rice (56%), wheat (49%), and corn (36%) (Kharis Sanchez et al., 2015). Including quinoa in the diet can be a good strategy for consuming high-biological value proteins and all essential amino acids (Gordillo Bastidas et al., 2016). According to the national standard of Iran No. 7110 of 2003, a dairy dessert is a product that typically uses milk and its derivatives, fruits and their derivatives, grains, nuts, and permitted additives in its production. The use of any preservatives in dairy desserts is prohibited. One of the essential features of these desserts is the high energy they receive and creating a pleasant feeling in the consumer due to the type of ingredients (De-Vic et al., 2003). Therefore, using quinoa flour, this nutritious pseudo-cereal, in combination with rice flour in producing dairy desserts such as porridge, can help produce a highly nutritious product for consumers. Materials and Methods: White quinoa variety, rice flour, and sugar were purchased from the local Ahvaz market, and cow's milk and buffalo milk were bought from the animal husbandry station of Agricultural Sciences and Natural Resources University of Khuzestan, southwest of Iran. Then, quinoa flour was prepared using a BRAUN KSM2 mill. Twelve samples of dairy dessert containing various amounts (0, 50, and 100 percent) of cow and buffalo milk, quinoa flour (0, 20, 40, and 60 percent) were prepared with the formulation of milk (88.88%), flour (44.4%), and sugar (68.6%). For making the dessert, pasteurized milk was cooled, and after standardizing its fat content, sugar and a mixture of rice flour and quinoa flour were added to the milk and stirred to prevent clumping. It was stirred over the flame for 10 to 15 minutes until it reached the desired consistency. After cooling, the dessert was poured into disposable plastic containers and transferred to a refrigerator at 4°C for research tests on days 1 (24 hours after production), 7, and 14. The chemical compositions of the two flours were measured using standard methods. The moisture content of the flour was measured according to AACC 44-16, the ash content according to AACC 08-01, the fat content using the Soxhlet device and AACC 30-25, the protein content according to AACC 46-12, and the crude fiber content according to AOAC 43-991. The acidity and pH of the flour were also measured according to the national standard of Iran No. 11136. The antioxidant capacity of quinoa flour was determined using the DPPH method (Jayathilake et al., 2016). The prebiotic activity of this flour was examined in vitro on L. acidophilus. The pH of the environment was also measured by a pH meter to evaluate the metabolism of the flour (Hojjati et al., 2023). Some female Khuzestan Agricultural Sciences and Natural Resources University students evaluated the sensory acceptance of the produced dessert samples using a 9-point hedonic test and rated them on a scale of 1-10 (1 being the lowest and 10 being the highest). The results were analyzed using SPSS software version 18, and the means were compared with Duncan's test at a 95% confidence level. Charts were drawn using EXCEL software. Discussion and Results: According to the results, the moisture content in rice flour and quinoa flour was determined to be (%7.75 ± 0.20) and (%8.50 ± 0.25) respectively. The ash content was (%0.60 ± 0.04) for rice flour and (%2.60 ± 0.10) for quinoa flour. The fat content in rice flour and quinoa flour was found to be (%9.90 ± 0.40) and (%15.88 ± 0.50) respectively. The protein content was (%8.93 ± 0.30) in rice flour and (%14.18 ± 0.50) in quinoa flour. The fiber content in rice flour and quinoa flour was (%2.20 ± 0.20) and (%3.60 ± 0.15) respectively. The pH levels were (6.61 ± 0.20) for rice flour and (6.31 ± 0.20) for quinoa flour, while the acidity levels were (%2.40 ± 0.30) for rice flour and (%6.00 ± 0.40 for quinoa flour. Furthermore, the total phenol content in quinoa flour was significantly higher than in rice flour (p < 0.05), with values of (139.96 ± 4.24) mg GAE/g in rice flour and (269.39 ± 2.41) mg GAE/g in quinoa flour. Shen et al. (2009) reported that the total phenol content is related to the color parameters of rice grain. In the study by Esfandiari et al. (2019), quinoa grain and leaf phenolic compounds and antioxidant properties were examined in laboratory conditions. The total phenol content in quinoa grain extract was 76.3 mg gallic acid per gram of extract, with major phenolic compounds being gallic acid, para-coumaric acid, caffeic acid, chlorogenic acid, quercetin, and kaempferol (Esfandiari et al., 2019). These differences could be due to differences in extraction methods, genotypes, soil types, and environmental conditions (Nsimba et al., 2008; Alvarez-Jubete et al., 2010). The DPPH free radical scavenging activity of quinoa flour is significantly higher than rice flour (p<0.05), with the amount in rice flour and quinoa flour being (81.62 ± 1.92) and (89.48 ± 0.29) micrograms per milliliter, respectively. Prebiotics are indigestible dietary fibers resistant to stomach acid, hydrolysis by mammalian enzymes, and absorption in the upper gastrointestinal tract and selectively stimulate the growth or activity of one or a few probiotic bacteria in the gut, benefiting the host's health. Results show that the number of bacteria in all substrates significantly increased compared to the initial number of probiotics (6 log cfu/ml) during the first 24 hours. On the first and second days, the highest bacterial survival rate was related to the 1% quinoa flour environment, and the lowest was the control environment. On the third day, the highest survival rate (8.85 ± 1.20 log cfu/ml) was related to the 0.5% and 1% quinoa flour environment, and the lowest number (6.20 ± 0.85 log cfu/ml) was related to the control environment. During this period, the growth of the probiotic L. acidophilus in the quinoa flour environment significantly differs from other environments, so quinoa flour can be considered a prebiotic compound. In the food industry, producing new products requires acceptance and approval from consumers. Therefore, evaluating and determining the best formulation by evaluators is necessary (Lukco & Delahanty, 2004; Behrens et al., 2007). According to the results, by increasing the replacement percentage of quinoa flour, the overall acceptance score of the samples significantly decreased. With the increase in storage time, the overall acceptance scores also significantly decreased. On the other hand, by increasing the replacement percentage of cow's milk with buffalo milk, the overall acceptance score increased, with the lowest overall acceptance score (7.67 ± 0.45) related to the dessert containing 60% quinoa flour and made with 100% cow's milk, and the highest overall acceptance score (9.01 ± 0.56) related to the dessert made with 100% buffalo milk and rice flour. The decrease in overall acceptance score with increasing the replacement percentage of rice flour with quinoa flour is the color, taste, and aroma of quinoa flour. Conclusion: The results of the current study showed that quinoa flour is a pseudo-cereal with special nutritional value, high antioxidant capacity, and prebiotic potential and can be used to produce functional food products. Due to its distinctive aroma and flavor, quinoa flour can reduce consumers' overall acceptance of such products, which can be compensated by adding aromatic additives like vanilla and rose water in dairy desserts such as porridge. زمینه مطالعاتی: کینوا شبه‌غله‌ای سرشار از ترکیبات مغذی است. هدف پژوهش: پتانسیل استفاده از آرد کینوا، در ترکیب با آرد برنج در تولید دسرلبنی (فرنی) بررسی گردید. روش کار: ویژگی‌های فیزیکوشیمیایی آرد کینوا و آرد برنج ارزیابی و سپس فعالیت ضد‌اکسیدانی، محتوای فنل کل و پتانسیل پری‌بیوتیکی آرد کینوا به کمک باکتری لاکتوباسیلوس اسیدوفیلوس بررسی گردید. دسر با استفاده از سطوح مختلف آرد کینوا (صفر، ۲۰، ۴۰ و ۶۰٪) و شیر گاو و گاومیش (صفر،۵۰ و ۱۰۰٪) تولید و پذیرش کلی آن طی ۱۴ روز نگهداری توسط ارزیاب‌های متخصص بررسی شد. نتایج: میزان رطوبت، خاکستر، چربی، پروتئین، فیبر و اسیدیته و pH آرد کینوا به ترتیب ۵/۸٪ ، ۶/۲٪ ، ۸۸/۱۵٪، ۱۸/٪۱۴ ، ۶۰/۳ ٪، ٪۶و ۳۱/۶ به دست آمد. میزان فنل کل 39/269 میلی‌گرم معادل اسید گالیک در ۱۰۰گرم نمونه و درصد مهار رادیکال‌های آزاد DPPH، ۴۸/۸۹ درصد بود. پس از گذشت ۷۲ ساعت میزان زنده‌مانی لاکتوباسیلوس اسیدوفیلوس در محیط آرد کینوا با میزان log cfu/ml 20/1 ± 85/8، اختلاف معنی‌داری با محیط کنترل و اینولین داشت. با افزایش جایگزینی آرد کینوا بیش از ۴۰ درصد ، پذیرش کلی کاهش یافت. با افزایش مدت زمان نگهداری، امتیاز پذیرش کلی به طور معنی‌داری کاهش یافت و با افزایش درصد جایگزینی شیر گاو با شیر گاومیش، امتیاز پذیرش کلی افزایش یافت، اما جایگزینی آرد برنج با آرد کینوا، سبب کاهش امتیاز پذیرش کلی شد. نتیجه‌گیری نهایی: باتوجه به پتانسیل پری‌بیوتیکی آرد کینوا و باتوجه به نتایج این تحقیق، پیشنهاد می‌گردد که جهت تولید فرنی با ویژگی‌های سلامت‌زایی بهتر، می‌توان تا 40 درصد از آرد برنج را با آرد کینوا جایگزین نمود.

https://foodresearch.tabrizu.ac.ir/article_19908_ce0c7761d1fb5435192b194cb4bb5a02.pdf