دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh 1 11 20181 10.22034/fr.2025.66802.1963 FA بهرام فتحی آچاچلوئی گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران سعید احمدی گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد واحد سراب، سراب، ایران Journal Article 2025 04 15 Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Abstract The use of probiotic Doogh as one of the probiotic dairy products has become popular in Iran. Afterwards, adding probiotic bacteria and maintain their viability in Doogh can contribute in promoting consumers health. The purpose of current research was to deliberate the influences of inulin (1%, 2% and 3%w/w), oligofructose (1%, 2% and 3%w/w) and inulin- oligofructose (at a levels of 1-1%, 2-2% and 3-3% w/w) as a prebiotic components in comparison to control sample (without prebiotic) along with bacteria incorporated with Bifidobacterium lactis and Lactobacillus acidophilus as starter (1%) to manufacture synbiotic Doogh and to evaluate the physicochemical and sensorial properties, and the viable numbers of probiotic bacteria in the Doogh within storage period. SNF, Bif. lactis and L. acidophilus bacteria count and sensorial characteristics (taste and flavor attributes) were statistically (at the 95% level) different across the treatments. Further, Doogh containing 1% inulin and 1% oligofructose, were associated to the maximal and minimal viability of L. acidophilus on 21th storage day, respectively. Doogh including 2% inulin and control also, were related to the maximal and minimal viability of Bif. lactis, respectively. Overall, the results showed that using inulin and oligofructose could be produced a synbiotic Doogh containing probiotic bacteria with improved survival as a functional dairy drink. Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria Keywords: Doogh, Inulin, Oligofructose, Probiotic bacteria

https://foodresearch.tabrizu.ac.ir/article_20181_41e93b012095a24a64bdbdbcb884c26c.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes مقایسه‌ی امولژل‌های آب در روغن حاوی اولئوژلاتورهای مختلف برای اصلاح چربی مورد استفاده در کیک مافین شکلاتی 13 32 20202 10.22034/fr.2025.67843.1968 FA سیدمحمد نجیبی حسینی گروه علوم و مهندسی صنایع غذایی، دانشکده‌ی کشاورزی، دانشگاه تبریز بابک قنبرزاده گروه علوم و مهندسی صنایع غذایی، دانشکده‌ی کشاورزی، دانشگاه تبریز Journal Article 2025 06 25 Introduction: Fats are essential components in the formulation of many food products and often contain high levels of saturated and trans fatty acids. The excessive consumption of these fats is associated with adverse health effects, including becoming overweight, elevated blood cholesterol, diabetes, and cardiovascular diseases. Accordingly, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have recommended that the energy intake from saturated and trans fatty acids should not exceed 10% and 1% of total daily calories, respectively. Furthermore, a concurrent rise in consumer awareness regarding nutrition and health has led to an increased demand for low-fat and low-calorie food products. Nevertheless, the elimination or reduction of fat poses a significant challenge for food scientists, as fats play a vital role in developing desirable texture, flavor, and sensory properties, particularly in bakery products. To overcome this challenge, various gelled systems have been explored. Oleogels, formed by structuring vegetable oils into solid-like materials using oleogelators, have emerged as a promising approach. Oleogels can mimic the physical properties of solid fats while containing lower levels of saturated and trans fats. However, since they are composed of over 90% oil, oleogels remain high in calories, limiting their application for calorie reduction. A more advanced strategy involves the use of emulgels, which are gelled emulsion systems. Specifically, water-in-oleogel (W/O) emulgels offer a dual benefit: they provide the structure of a solid fat while also reducing caloric content by incorporating a dispersed aqueous phase within the continuous oleogel phase. This structure is crucial for maintaining a fat-like sensory perception, as the continuous oil phase interacts directly with the sense of taste. The physicochemical properties of these emulgels depend on the chemical composition of the oleogelators, the type of oil, and the production process conditions. Waxes, such as beeswax (BW) and rice bran wax (RBW), are common oleogelators, but their use alone can be challenging. Therefore, the addition of a suitable emulsifier is critical for creating stable systems. Glycerol monostearate (GMS), a non-ionic, lipophilic surfactant, can act as both an emulsifier and an oleogelator. Despite the great potential of W/O emulgels, research on their application in bakery products has been limited, with most studies focusing on oil-in-hydrogel systems. Muffins, as one of the most popular bakery products, typically contain high levels of fat (15-20%) and serve as an excellent model for investigating novel fat replacement strategies. This study was therefore designed with two primary objectives. First, to develop and characterize W/O emulgels structured with either beeswax or rice bran wax, with and without the addition of GMS as an emulsifier. The second objective was to evaluate the impact of replacing 25% of the margarine in a chocolate muffin formulation with the selected emulgels on the final product's physical and sensory properties. Material and methods: Glycerol monostearate (GMS), potassium iodide, and starch were sourced from Merck (Germany). Rice bran wax (RBW) was obtained from H&B Oils Center Co., and beeswax (BW) was procured from a local market in Tabriz, Iran. Cold-pressed sunflower oil (Borooje brand, Iran) was used as the oil phase. All other reagents, including hexane, ammonium thiosulfate, acetic acid, and chloroform, were supplied by Mojallali Co. (Iran). Four W/O emulgel formulations were prepared: a beeswax-based emulgel (BWE), a beeswax-based emulgel with GMS (BWGE), a rice bran wax-based emulgel (RWE), and a rice bran wax-based emulgel with GMS (RWGE). The formulations were developed based on the method described by Pandolsook and Kupongsak (2017) with modifications. The oil phase was prepared by heating the oleogelators (9% w/w of either BW or RBW) and, where applicable, the emulsifier (1% w/w GMS) in cold-pressed sunflower oil for 10 minutes in an 80°C water bath. A 25% (w/w) aqueous phase (deionized water), also heated to 80°C, was then added to the oil phase. The mixture was homogenized at 12,000 rpm for 5 minutes in 50°C. The resulting emulgels were cooled to room temperature and stored at 5°C until further analysis. The microstructure of the emulgels was observed using a light microscope at 1000x magnification. The firmness of the emulgels was measured using a back-extrusion test performed with a Tensile Tester-SUT 2.5N (Sanaf, Iran). Differential Scanning Calorimetry (DSC) was used to analyze the thermal behavior of the emulgels on a DSC-400 instrument (Sanaf, Iran). The physical stability of the emulgels was assessed by measuring their ability to hold oil and water (Solvent Holding Capacity). The peroxide value (PV) of the emulgels and the pure sunflower oil was measured on day 1 and day 30 of storage at 25°C using the AOCS official method (Cd 8-53). Four muffin formulations were prepared: a control made with 100% margarine and three treatments where 25% of the margarine was replaced by the selected emulgels (BWE, BWGE, and RWGE). 45 g of batter was weighed into each paper mold and baked at 165°C for 20 minutes in a convection oven. After cooling, the muffins were analyzed for moisture content, firmness, and sensory attributes. Moisture was determined by drying approximately 2 g of each muffin sample in a hot air oven at 105°C until a constant weight was achieved. Muffin firmness was evaluated using a compression test with the same instrument used for the emulgels. Sensory attributes (texture, color, taste, and overall acceptability) were evaluated by a panel of 15-20 semi-trained assessors using a 5-point hedonic scale. All experiments were performed in triplicate in a completely randomized design. Data were subjected to a one-way analysis of variance (ANOVA), and means were compared using Duncan's multiple range test at a 95% confidence level (p<0.05) with SPSS software (version 27). Results and discussion: The macroscopic properties of the emulgels are directly influenced by their underlying microstructure. Microscopic analysis confirmed that all four formulations were W/O emulgels, characterized by water droplets dispersed within a continuous oil phase. A clear distinction was observed between the two wax types. The beeswax-based emulgel (BWE) exhibited smaller and more uniformly distributed water droplets, with a mean particle size of 3.43 µm, while the rice bran wax-based emulgel (RWE) had significantly larger and more heterogeneously distributed droplets with a mean particle size of 6.55 µm. This difference is attributed to the higher content of surface-active free fatty acids and fatty alcohols in beeswax. The superior microstructure of the beeswax emulgel directly correlated with its mechanical properties. The BWE sample (2.29 N) was significantly firmer than the RWE sample (0.88 N), a result of the denser gel network formed by finer crystals and reinforced by the smaller water droplets acting as "active fillers." This enhanced network integrity also led to superior physical stability, with BWE showing an oil holding capacity of 98.69% compared to 69.8% for RWE. Due to its surface-active properties, the addition of glycerol monostearate (GMS) had a significant and positive impact across all analyses. GMS incorporation significantly reduced the mean water droplet size in both wax systems, down to 1.98 µm in BWGE and 4.74 µm in RWGE. This reduction in particle size directly led to a significant increase in gel firmness, with the BWGE sample being the firmest at 3.51 N. The improved stability was also evident in the oil holding capacity of BWGE, which was 100%. Furthermore, GMS enhanced oxidative stability; after 30 days of storage, the samples followed the trend BWGE (5.91 meq O₂/kg) < BWE (6.27) < RWGE (8.83) < RWE (9.19), indicating a direct correlation between gel firmness and resistance to oxidation. Finally, DSC analysis confirmed the superior structural integrity of the GMS-containing systems, with the addition of GMS leading to higher melting peaks and thus enhanced thermal stability.The application of these emulgels as partial fat replacers in muffins yielded products with significant improvements in quality attributes. All muffins containing emulgels had a significantly higher moisture content (ranging from 25.12% to 26.93%) compared to the control muffin (22.15%). This higher moisture resulted in a softer texture, with all three emulgel-based muffins being significantly softer than the control (27.92 N). The BWGE-M was the softest (15.26 N), followed by BWE-M (19.53 N) and RWGE-M (22.32 N). These textural improvements are considered highly desirable in cake-like products. Crucially, these benefits were achieved without compromising consumer perception. The sensory panel found no significant differences in taste, texture, color, or overall acceptability between the control and the reformulated muffins. Notably, the BWE-M and BWGE-M samples obtained higher scores than the 100% margarine control in most sensory parameters, including texture, taste, and overall acceptability. Conclusion: The evaluation of the emulgels demonstrated that beeswax, compared to rice bran wax, resulted in emulgels with greater firmness and more favorable physical and oxidative stability. Furthermore, the addition of glycerol monostearate played a key role in enhancing the emulgels' properties by reducing droplet size, reinforcing the gel network, and increasing thermal stability. Moreover, replacing 25% of the margarine with the beeswax-based emulgels (BWE and BWGE) in the chocolate muffin formulation improved the final product's qualitative attributes. The reformulated muffins had significantly increased moisture and a softer texture, and also possessed an enhanced nutritional profile due to the reduced fat content. Crucially, these desirable textural and nutritional properties were achieved without any negative impact on the sensory acceptance (taste, texture, color, and overall acceptability) of the muffins. It can therefore be concluded that the use of these emulgels is a practical and successful strategy for producing healthier, higher-quality chocolate muffins. زمینه‌ی مطالعاتی: تبعات منفی ناشی از مصرف بالای اسیدهای چرب اشباع و ترانس، توجه به جایگزین‌های نوین چربی مانند امولژل‌ها را افزایش داده است. هدف: هدف از این مطالعه ارزیابی ویژگی‌ها و پتانسیل امولژل‌های بر پایه‌ی موم زنبور عسل و موم سبوس برنج، با یا بدون گلیسرول مونواستئارات، به‌عنوان جایگزین چربی در مافین شکلاتی بود. روش کار: چهار نوع امولژل حاوی 25% فاز آبی، 9% ژلاتور و 1% امولسیفایر تولید شد. این امولژل‌ها از نظر ریزساختار، سفتی، رفتار حرارتی، پایداری فیزیکی و پایداری اکسیداتیو (عدد پراکسید) ارزیابی شدند. سپس نمونه‌های منتخب به‌عنوان جایگزین ۲۵٪ از مارگارین در فرمولاسیون مافین استفاده و محصول نهایی از نظر رطوبت، سفتی و ویژگی‌های حسی بررسی شد. نتایج: نتایج نشان دادند که امولژل موم زنبور عسل در مقایسه با موم سبوس برنج، میانگین اندازه‌ی ذرات ریزتر (43/3 در مقابل 55/6 میکرومتر)، سفتی بیشتر (29/2 در مقابل 88/0 نیوتن) و پایداری فیزیکی و اکسیداتیو بالاتری داشت. افزودن گلیسرول مونواستئارات نیز با کاهش اندازه‌ی ذرات، موجب افزایش سفتی و پایداری حرارتی و فیزیکی امولژل‌ها شد. استفاده از امولژل‌ها در مافین، منجر به تولید محصولی با رطوبت بالاتر (12/25 تا 93/26%) و بافت نرم‌تر (سفتی بین 26/15 تا 32/22 نیوتن) نسبت به نمونه‌ی شاهد شد، درحالی‌که تفاوت معنی‌داری در ویژگی‌های حسی مشاهده نشد. نتیجه‌گیری کلی: جایگزینی ۲۵% از مارگارین با امولژل، به‌ویژه نمونه‌ی بر پایه‌ی موم زنبور عسل و گلیسرول مونواستئارات که بهترین ویژگی‌های فیزیکی و شیمیایی را از خود نشان داد، یک استراتژی موفق برای تولید مافین شکلاتی با بافت نرم‌تر و پروفایل تغذیه‌ای بهبودیافته بود، که تأثیر منفی بر پذیرش حسی محصول نداشت.

https://foodresearch.tabrizu.ac.ir/article_20202_63afe1bf12ee255a04e3c0aa4ea4538a.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Estimation of egg shelf life in different storage conditions using artificial neural network تخمین ماندگاری تخم مرغ در شرایط نگهداری مختلف با استفاده از شبکه عصبی مصنوعی 33 52 20238 10.22034/fr.2025.59254.1909 FA فاطمه کولیوند گروه علوم و مهندسی صنایع غذایی، دانشگاه زنجان ایمان شهابی قهفرخی دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان و دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان رحمت اله پورعطا استادیار و هیأت‌علمی گروه شیمی، دانشگاه زنجان، زنجان، ایران علیرضا مرادی گروه فیزیک، دانشگاه تحصیلات تکمیلی علوم پایه زنجان Journal Article 2023 11 17 Introduction: Eggs have always been considered a high-quality and affordable source of animal protein. Determining the shelf life of eggs under different storage conditions is crucial not only for consumer health but also for the quality of food products made with eggs. While the guidelines from the country's veterinary organization and the national standard of Iran set the refrigerator shelf life for eggs at approximately 30 days, most eggs in the country are stored outside the refrigerator during distribution. Therefore, it is necessary to evaluate the shelf life of eggs both inside and outside the refrigerator, identify the factors influencing it, and assess their extent of impact. Additionally, many egg evaluation tests are destructive and time-consuming, requiring significant resources. Hence, modeling techniques can play a significant role in reducing costs and expediting the determination of egg shelf life under various conditions. This research aims to determine the shelf life of eggs in different temperature conditions by employing artificial neural network modeling based on the experimental evaluation of eggs stored at room temperature and in the refrigerator. Materials and methods: In this study, 160 healthy and fresh eggs were collected from a laying hen farm. The eggs' visual characteristics, including shape index, number of shell pores, and their respective areas, were assessed by illuminating the eggs from behind and capturing images at an angle of approximately 180 degrees relative to the light source. The obtained images were analyzed using ImageJ software to calculate these features. Subsequently, the eggs were randomly divided into two groups of 80. The first group was stored at room temperature (22.5±2.5 degrees Celsius) and a humidity range of 27 to 32%, while the second group was stored in the refrigerator (6.5±2.5 degrees Celsius) and a humidity range of 55 to 85%. Over an 8-week period, eggs were randomly sampled at 7-day intervals with 10 repetitions. The eggs' quality characteristics were then examined based on qualitative parameters such as weight loss, Haugh unit, yolk index, and air sac depth. Artificial neural network modeling was subsequently employed using the experimental results to predict egg quality. A multi-layer perceptron neural network was developed, consisting of an input layer with five neurons (temperature, storage time, shape index, number of pores, and pore area) and an output layer with four neurons (Haugh unit, yolk index, weight loss, and air sac depth). A total of 1440 data points were utilized for training the artificial neural network, with 60% for training, 25% for evaluation, and 15% for validation. The artificial neural network was trained using four transfer functions (tangent, sigmoid, linear axon tangent, and linear sigmoid) and two learning algorithms (Levenberg-Marquardt and Momentum). The network with the lowest mean squared error was selected as the optimal network through trial and error. Lastly, a sensitivity test was conducted to measure the influence of each input on the artificial neural network's output predictions. Results and discussion: The research findings indicated that the visual characteristics of eggs in the two groups (room temperature and refrigerator temperature) did not significantly differ. However, the qualitative parameters of eggs stored at room temperature and refrigerator temperature exhibited significant differences throughout the storage period. Both temperature conditions showed similar trends in parameter changes, but the rate of change was higher for eggs stored at room temperature. Eggs stored in the refrigerator for 56 days remained within the AA quality range based on the Haugh unit. In contrast, eggs stored at room temperature entered the A quality range after one week of storage and the B range after two weeks. Regarding air sac depth, eggs stored at room temperature entered the B quality range after one week, while eggs stored in the refrigerator entered the B quality range after three weeks. The optimal artificial neural network consisted of a linear tangent transfer function and the Levenberg-Marquardt algorithm in the input layer, and a linear tangent transfer function and the Momentum algorithm in the output layer, with a single hidden layer containing four nodes. Under this configuration, the artificial neural network achieved a correlation coefficient of 0.96 for weight loss, 0.94 for yolk index, 0.93 for air sac depth, and 0.88 for the Haugh unit, enabling the prediction of these quality parameters. Temperature and storage duration exerted the greatest influence on the quality parameters, with the Haugh unit being strongly affected by storage temperature. Conclusion:The research results indicate that eggs stored at room temperature can maintain the desired quality for a maximum of one week, while eggs stored in the refrigerator can easily preserve the desired quality for up to a month. Moreover, the use of artificial neural network modeling can effectively predict the quality characteristics of eggs under different storage conditions. a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a تعیین ماندگاری تخم‌مرغ در شرایط مختلف نگهداری نه تنها در سلامت مصرف کننده بلکه در کیفیت محصولات غذایی تهیه شده بر پایه تخم‌مرغ نیز از اهمیت زیادی برخوردار است. در این پژوهش به دنبال آن هستیم با استفاده از نتایج ارزیابی تجربی ماندگاری تخم‌مرغ در دمای اتاق و دمای یخچال، با کمک مدل سازی شبکه عصبی مصنوعی، ماندگاری تخم‌مرغ در شرایط دمایی مختلف تعیین شود. در این پژوهش، 160 تخم‌مرغ سالم و تازه جمع‌آوری شدند. آنگاه خصوصیات ظاهری تخم‌مرغ‌ها با استفاده از پردازش تصویر محاسبه شدند. آنگاه تخم‌مرغ ها به دو گروه تقسیم و در دمای اتاق و یخچال نگهداری شدند. آنگاه خصوصیات کیفی تخم‌مرغ مورد بررسی قرار گرفتند. با کمک نتایج تجربی، شبکه عصبی توسعه داده شد. اگرچه روند تغییرات کیفیت تخم‌مرغ در هر دو دما یکسان بود ولی در تمام این فراسنجه‌ها، نرخ تغییرات در دمای اتاق بیشتر از فراسنجه مذکور در دمای یخچال بود. تخم‌مرغ‌های نگهداری شده در دمای یخچال در طی 56 روز نگهداری در محدوده کیفیت AA باقی می مانند ولی تخم‌مرغ های نگهداری شده در دمای اتاق پس از یک هفته نگهداری دارای کیفیت A هستند و پس از دو هفته وارد محدوده B می شوند. براساس یافته های این پژوهش مشخص شد شبکه عصبی با تابع انتقال تانژانت اکسون خطی و الگوریتم لونبرگ مارکویت در لایه ورودی و تابع انتقال تانژانت اکسون خطی و الگوریتم مومنتوم در لایه خروجی با یک لایه پنهان و 4 گره دارای کمترین مجموع مربعات خطا بود.

https://foodresearch.tabrizu.ac.ir/article_20238_19317cebbc5dff28b4aa86eea0c37dbf.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics بهینه‌سازی تولید پنیر سیاه‌مزگی حاوی غلظت‌های متفاوت اسانس خوشاریزه به دو شکل آزاد و نانوریزپوشانی شده و تأثیر آن بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی آن 53 71 20239 10.22034/fr.2025.63461.1944 FA نسیم حسینی گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران. علیرضا شهاب لواسانی دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران مرجانه صداقتی استادیار گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران Journal Article 2024 09 11 Siahmezgi cheese is a type of sheep cheese that is prepared in the villages of Shaft city in Gilan province, specifically in Siahmezgi village. Siahmezgi cheese, which is made from goat or sheep milk, is one of the traditional ripened cheeses of Iran, which is produced in Gilan province and in the rural areas of this province (Siahmezgi village, (Shaft city) and has its own fans in the northern region of the country. and neighboring provinces. This cheese has a higher nutritional value than white salt water cheese due to the retention of nutrients in the curd, and it is comparable to famous French cheeses in terms of sensory characteristics, especially aroma and taste. Siahmezgi cheese is one of the most expensive cheeses in the market due to its good taste. Therefore, its commercial and industrial production is justified. Khosharizeh is a native plant that grows naturally in northwest Iran and is used as a food seasoning in yogurt and cheese. Khoshareze species, which are rich in plant essential oils, are used as spices in traditional medicine in many countries, including Iran. Local cheeses are produced by heating the milk below 50 degrees Celsius and a significant percentage of the microbes in it show resistance at such a low temperature and are not destroyed. The use of plants in dairy products, including cheese, has been common. therefore, manufacturers use industrial or natural antibacterial materials in order to destroy pathogenic microbes. Recently, the extract and essential oil of these plants have been used as a natural preservative in the dairy industry, which, of course, was inspired by the traditional and long-term use of this plant as a flavoring in yogurt and cheese.Microencapsulation techniques increase the dispersion of essential oils in aqueous formulations, increase chemical stability during storage, minimize sensory changes, and in some cases even improve their antimicrobial effect.Some plants have antimicrobial properties due to their volatile compounds, including phenolic compounds, and can fight against spoilage agents. Following the prohibition of chemical preservatives and the use of natural and organic materials, the use of plant antimicrobial compounds in food products has received much attention.Echinophora platyloba plant was collected from different regions of Mahalat city in the spring season at the flowering stage. First, it was rinsed to remove dust, and after initial washing, the aerial parts of this plant were separated and completely dried in the shade, and after drying, it was powdered by an electric mill. To prepare the essential oil, a Clevenger machine was used by the water distillation method (Hashmi et al. 2013). The essential oil prepared in 2 cc dark colored vials was stored in the refrigerator to prevent light from penetrating and changing its properties. Sheep's milk was obtained from Gachsar region of Karaj, and chemicals and microbial culture media, including skimmed milk plate Kant agar and YGC agar, were obtained from Merck, Germany.First, Echinophora platyloba essential oil as an oil phase was mixed well with Tween 80 as a surfactant using a magnetic stirrer; Then the aqueous phase (distilled water) was slightly acidified with citric acid (0.3%) and the mixture of the oily phase and surfactant was slowly added to the aqueous phase on a magnetic stirrer with a rotation speed of 700 rpm in order to prepare the emulsion premix. . Then, the prepared emulsion premix was exposed to ultrasonic waves for 20 minutes in an ultrasound bath (power 100 watts and frequency 40 kHz) to reduce the particles and produce nanoemulsion. First, the sheep's milk was heated for 5 minutes at a temperature of 80 degrees Celsius to destroy the bacteria and possible contaminants in it. Next, the milk was divided into 7 parts with three repetitions based on the treatments. 10 kg of milk was allocated for each treatment. After boiling the milk and making it lukewarm, 50 grams of special cheese curd (Enzymax industrial curd) was added, the cheese curd process takes place for 1 to 2 minutes after adding the curd. As soon as the first signs of scabbing started, essential oil was added to the cheeses based on the determined amount (0.1, 0.3 and 0.5% free and encased). Stirring the milk several times in the curd process will spread the essential oil evenly in the cheese. After the passage of time and partial closure of the cheese, the cheese was pressed and the whey was removed and the product was made into 200 gram molds. Salt water was added to the cheeses and stored in disposable containers in zip-top bags for 3 months in the refrigerator. Acidity and pH were measured based on the national standard number 2852. The fat test was done by Vangulic method according to the national standard 8785 and the amount of dry matter was measured according to the Iranian national standard number 1753 by oven method and the ash of the samples was measured according to the Iranian national standard number 1755. The color characteristics of the cheese samples were investigated by using the Huntlab system and by measuring the color indices L*, a* and b*. In order to evaluate the effect of Echinophora platyloba essential oil on physicochemical, microbial and sensory properties of cheese, different percentages of Echinophora platyloba essential oil (0, 0.1, 0.3 and 0.5%) in both free and nanocapsuated forms were added to cheese. Cheese samples were analyzed at days 1, 30, 60 and 90 of storage time. Texture tests of cheese samples after cutting with dimensions of 2 x 2 x 2 cm, with a Brookfield texture analysis machine made in the United States with a cylindrical probe with a diameter of 36 mm and a penetration speed of 60 mm per minute. It was done to a depth of 1 cm. This experiment investigated the hardness with three repetitions and at a temperature of 6 degrees Celsius Total phenol content of cheese was measured according to Folin-Ciocalto method. First, extract was extracted from cheese and one milliliter of extract was added to 5 milliliters of Fulin-Ciocalto reagent (1:10) and mixed for 6 minutes. 4 ml of 20% sodium carbonate was added to the mixture and kept for 2 hours at room temperature and its absorbance at 760 nm wavelength was measured using a UV-vis spectrophotometer and was equivalent to mg of gallic acid per gram of cheese. Mold and yeast counting was done based on the microbial standard of milk and dairy products number 10154. The total microbial count was also done according to the national standard number 5272-1 by the purple plate method in milk agar skim culture medium (manufactured by Merck, Germany). 10 trained panelists were used for sensory evaluation of cheese samples. Sensory characteristics including taste, color, texture and overall acceptance were evaluated using a 5-point hedonic scale (1: very bad to 5: very good). In order to analyze the data obtained from the tests, a completely random design was used and the average obtained from repeating each test 3 times, through Duncan's multi-domain test, at a confidence level of 95% and using SPSS software. was analyzed. Graphs were also drawn with Excel software. The results showed that, changes in the acidity of the samples during 90 days of storage were increasing and pH were decreasing. The addition of essential oil, especially in the nanocapsuated form, controlled the increase in acidity and the decrease in pH during the storage period in cheese. The use of Echinophora platyloba essential oil had no significant effect on texture and approximate composition of cheese, including fat, ash and dry matter, but during the storage period, dry matter, salt content and hardness increased. During the storage period, L* index decreased and a* and b* index increased. Also, the use of essential oil decreased the L* index and increased a* and b* index. According to the results, there was a significant difference between the treatments containing free essential oil and the samples containing nanocapsuated essential oil on the antioxidant activity of cheese (P<0.05) and the antioxidant activity decreased during the storage period and in The sample contained nanocapsuated essential oil was higher than other treatments. During the storage period, mold and yeast and total microbial count increased significantly. However, in the treatments containing essential oil, the intensity of microbial growth was lower than the control sample, and no Salmonella and Escherichia coli contamination was found in any of the treatments. Adding essential oil to cheese improved the aroma, taste and overall acceptance, but it did not have a significant effect on texture of the cheese. In general the treatment, containing 0.5% nanocapsuated essential oil had higher score in terms of sensory evaluation. از قدیم استفاده از گیاهان در محصولات لبنی از جمله پنیر رایج بوده است. برخی از گیاهان به دلیل داشتن ترکیبات فرار از جمله ترکیبات فنولی دارای خواص ضد میکروبی در مقابل عوامل فساد می باشند. پنیر سیاه‌مزگی یک پنیر محلی ایرانی است که از شیر گوسفند یا ترکیبی از شیر گوسفند و شیر بز در حومه رشت در شمال ایران تولید می‌شود. به منظور بررسی تأثیر اسانس Echinophora platyloba بر خصوصیات فیزیکوشیمیایی، میکروبی و حسی پنیر سیاه‌مزگی، غلظت‌های مختلف اسانس خوشاریزه (0، 1/0، 3/0 و 5/0%) به دو شکل آزاد و ریزپوشانی شده به پنیر اضافه شد و نمونه-های پنیر در روزهای 1، 30، 60 و 90دوره نگهداری مورد آزمون قرار گرفتند. بر اساس نتایج بدست آمده تغییرات اسیدیته نمونه‌ها در طی 90 روز رسیدگی، افزایشی و pH کاهشی (05/0>P) بود. استفاده از اسانس خوشاریزه تأثیر معنی‌داری بر بافت و ترکیب پنیر شامل چربی، خاکستر و ماده خشک نداشت(05/0<P) اما در طی دوره رسیدگی میزان ماده خشک و سفتی بافت افزایش (05/0>P) یافت. در طی دوره رسیدگی میزان شاخص‌های رنگ L* کاهش و a* و b* افزایش یافت. اختلاف معنی‌داری بین تیمارهای حاوی اسانس آزاد با نمونه‌های حاوی اسانس ریز پوشانی شده بر فعالیت آنتی‌اکسیدانی پنیر وجود داشت (05/0>P) و فعالیت آنتی‌اکسیدانی در طی دوره رسیدگی کاهش یافت. در تیمارهای حاوی اسانس شدت رشد میکروبی کمتر از نمونه کنترلی بود. افزودن اسانس به پنیر موجب بهبود عطر و بو، طعم و مزه و پذیرش کلی گردید اما تأثیر معنی‌داری بر بافت پنیر نداشت و تیمار حاوی 5/0% اسانس ریزپوشانی شده از نظر ارزیابی حسی دارای امتیاز بالاتری بود.

https://foodresearch.tabrizu.ac.ir/article_20239_c0147dd0348f9d6801f2566f9bc1972d.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Evaluation of physicochemical, antimicrobial, and antioxidant properties of the set yogurt containing anthocyanin extract of pomegranate peel during storage ارزیابی خواص فیزیکو شیمیایی، میکروبی و آنتی اکسیدانی ماست قالبی حاوی عصاره آنتوسیانین پوست انار در مدت نگهداری 73 87 20365 10.22034/fr.2025.64749.1952 FA رضا اسماعیل زاده کناری گروه علوم ومهندسی صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ایران نیلوفر زاهد دانشجوی دکتری علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری غزاله شبانی دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری Journal Article 2024 11 27 Introduction: set yogurt is considered one of the most widely consumed fermented dairy products, which is rich in nutrients. Recently, synthetic colors have been used to diversify yogurt, which harms the body. Therefore, it is necessary to use edible color compounds that have antimicrobial and antioxidant properties and can also cause variety in the product's taste. Extracts obtained from waste plants such as pomegranate peel are rich in compounds with antioxidant properties, which in addition to increasing the shelf life of the product, have a positive effect on the health of the consumer. On the other hand, pomegranate fruit is one of the native products of Iran, and its waste, such as peel, can be used as a valuable compound containing antioxidants and antimicrobials in the formulation of food products, especially fermented dairy products such as yogurt. Material and methods: First, anthocyanin extract was extracted from pomegranate peel with the help of ethanol solvent, and then the amount of phenolic and anthocyanin compounds was measured. Also, its antioxidant properties were measured in different concentrations through the Bleaching of beta-carotene: linoleic acid. The minimum inhibitory concentration (MIC) and the minimum microbicidal concentration (MBC) of anthocyanin extract were evaluated. Then the best concentration to add to the yogurt formulation was determined. After the preparation of yogurt containing anthocyanin extract, the characteristics of yogurt such as pH, acidity, antioxidant properties, and antimicrobial properties were investigated during the storage period (8 days). Results and discussion: The extraction efficiency of pomegranate peel anthocyanin extract was 23.80±0.30%. The amount of anthocyanin and total phenol measured was equal to 59.57 mg of cyanidin-3-glucoside per hundred grams of pomegranate peel powder extract and 1973.02 mg of gallic acid per 100 grams of extract. The highest antioxidant activity in beta-carotene: linoleic acid Bleaching test, minimum bacterial inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were related to the concentration of 600 ppm, 300 ppm, and 400 ppm of pomegranate peel extract, respectively. Therefore, a concentration of 600 ppm of pomegranate peel extract was used in yogurt formulation. By increasing the concentration of anthocyanin extract in pomegranate peel, the antioxidant and antimicrobial properties also increased. During storage (8 days) of yogurt containing pomegranate peel extract, parameters such as acidity, and antioxidant activity (Bleaching of beta-carotene: linoleic acid) increased. But the pH value decreased. The antimicrobial activity of yogurt extract containing anthocyanin extract of pomegranate peel was suitable so that Staphylococcus aureus bacteria was not observed during the storage period (8 days). The effect of antimicrobial activity of yogurt extract containing pomegranate peel anthocyanin extract was different against Pseudomonas aeruginosa bacteria. So that this bacteria was not observed on the first day, but it was observed on the 8th day of storage. The effect of yogurt containing anthocyanin extract had a greater effect on inhibiting the activity of Staphylococcus aureus bacteria. Because this bacterium is gram-positive and its wall does not have a peptidoglycan layer it was more sensitive to the extract. Conclusion: In general, the results showed that yogurt containing pomegranate peel anthocyanin extract, in addition to increasing its shelf life and improving its physicochemical properties, has antioxidant properties, which, in addition to its valuable nutritional properties, play a significant role in the health of consumption. The results (Table 4) showed that the water content increased with the storage time of the yogurt sample containing the extract. The lowest and highest water content was on the first day (41.12%) and on the 8th day (47.18%), respectively. In a study by Alirezaloo et al. (2015) on functional colored yogurt (storage period of 21 days), the water content of the control yogurt sample, yogurt containing blackberry extract, and yogurt containing carrot extract increased (Alirezaloo et al., 2015). Golmakani et al. (2020) also stated in a study on the effect of different concentrations of pomegranate fruit in molded and stirred yogurts that the yogurts underwent acidification, which led to a decrease in pH, which ultimately increased the water content of the yogurt (Golmakani et al., 2015).et al., 2020) which is consistent with the results of this study. Beta-carotene: Linoleic Acid Decolorization Test Yogurt sample containing anthocyanin extract showed high antioxidant properties in this test, indicating the antioxidant properties of yogurt containing pomegranate peel extract. The results also showed that the antioxidant properties increased during storage until the 8th day (Figure 1). In a study conducted by Sehangil et al. (2022) on the enrichment of fortified yogurt (5-20%) with rose, the addition of rose to yogurt caused a proportional increase in the amount of total phenols. They also observed that it helps and increases the antioxidant activity of yogurt (Sehangil et al., 2022). A study by Sandia et al. (2018) was conducted to prepare pomegranate peel extract powder and evaluate its effect on the functional properties and stability of curd. The antioxidant activity increased with increasing the concentration of pomegranate peel extract. The shelf life of whey containing pomegranate peel extract was increased by 6 days compared to the control sample (at 5°C) (Sandia et al., 2018). In this study, the antimicrobial activity of pomegranate peel anthocyanin extract on pathogenic and food spoilage bacteria was investigated and the results were shown in the form of MIC and MBC in Table 3. Pomegranate peel anthocyanin extract at different concentrations (50, 100, 300, 200, 400 and 800 ppm) had inhibitory and killing effects on two bacteria (Pseudomonas aeruginosa, Staphylococcus aureus) under study, which had the same response for both bacteria. Antimicrobial agents with low activity against an organism have high MIC and MBC, while a highly active antimicrobial agent gives low MIC and MBC (Bansu, 2009), which indicates the high antimicrobial property of pomegranate peel extract. Selection of the optimal concentration of pomegranate peel powder anthocyanin extract Based on the results obtained from antioxidant and antimicrobial tests, the optimal concentration was used for use in yogurt formulation. The highest antioxidant activity for the beta-carotene-linoleic acid discoloration test was 600 ppm and 800 ppm, which were not significantly different from each other. On the other hand, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) test for pomegranate peel extract for two bacteria, Staphylococcus aureus and Pseudomonas aeruginosa, were 300 ppm and 400 ppm. InThe result was that the concentration of 600 ppm of the extract was selected as the optimal concentration for addition to the molded yogurt formulation. pH measurement The pH of the yogurt containing anthocyanin extract was measured with a pH meter. The yogurt containing anthocyanin extract was stored at refrigerator temperature for 8 days. The results in Table 4 showed that the pH of the yogurt sample containing pomegranate peel anthocyanin extract decreased during higher storage. The highest and lowest pH values were for the yogurt sample containing the extract on the first and eighth day, respectively. In a study by Alirezaloo et al. (2015) on functional colored yogurt enriched with blackberry and carrot extracts, they stated that during a storage period of 21 days, the pH decreased for both the control sample and the samples containing blackberry and carrot extracts (Alirezaloo et al., 2015). Golmakani et al. (2021) in a study on the effect of different concentrations of pomegranate juice in molded and stirred yogurts stated that when pomegranate juice was added to yogurt, it had a significant effect on the pH of yogurt. On the other hand, adding pomegranate juice to yogurt had negative effects on the number of starter cultures due to damage caused by acids (Golmakani et al., 2021), which is consistent with the results of this study. Because yogurt containing the extract was incubated for a longer period of time to reach the standard pH. The yogurt sample containing anthocyanin extract showed high antioxidant properties in this test, indicating the antioxidant properties of yogurt containing pomegranate peel extract. The results also showed that the antioxidant properties increased during storage until the 8th day (Figure 1). In a study conducted by Sehangil et al. (2022) on the enrichment of fortified yogurt (5-20%) with rose, the addition of rose to yogurt caused a proportional increase in the amount of total phenols. They also observed that it helps and increases the antioxidant activity of yogurt (Sehangil et al., 2022). A study by Sandia et al. (2018) was conducted to prepare pomegranate peel extract powder and evaluate its effect on the functional properties and stability of curd. The antioxidant activity increased with increasing the concentration of pomegranate peel extract. The shelf life of curd containing pomegranate peel extract increased by 6 days compared to the control sample (at 5 ° C) (Sandia et al., 2018). It has makers. Also, as a fermented dairy product that has natural and healthy ingredients, it is suggested to be widely produced industrially and to replace yogurt with synthetic pigments زمینه مطالعاتی: ماست قالبی حاوی عصاره آنتوسیانین پوست انار با خواص آنتی اکسیدانی و آنتی میکروبی روش کار: ابتدا عصاره آنتوسیانین از پوست انار استخراج شد و سپس افزودن غلظت بهینه عصاره پوست انار به فرمولاسیون ماست قالبی بود. در ادامه ارزیابی و مقایسه ویژگی‌های فیزیکو شیمیایی و میکروبی ماست قالبی حاوی عصاره آنتوسیانین پوست انار در مدت زمان نگهداری (8 روز) بود. نتایج و بحث: بازده استخراج عصاره آنتوسیانین پوست انار30/0±80/23 % شد. میزان آنتوسیانین و فنول کل اندازه گیری شده معادل 57/59 میلی‌گرم سیانیدین 3- گلوکوزید در صد گرم عصاره پودر پوست انار و 02/1973 میلی‌گرم اسید گالیک در 100 گرم عصاره ثبت شد. بیشترین فعالیت آنتی‌اکسیدانی در آزمون بی رنگ شدن بتاکاروتن-اسیدلینولئیک، حداقل غلظت مهارکنندگی باکتری (MIC) و حداقل غلظت باکتری کشی (MBC) به ترتیب مربوط به غلظت ppm600، ppm 300 و ppm400 عصاره پوست انار بود. بنابراین غلظت ppm600 عصاره پوست انار در فرمولاسیون ماست استفاده شد. در طی نگهداری (8 روز) ماست حاوی عصاره پوست انار پارامترهایی مانند اسیدیته، آب اندازی و فعالیت آنتی اکسیدانی (بی رنگ شدن بتاکاروتن-اسیدلینولئیک) افزایش یافت. اما مقدار pH کاهش یافت. فعالیت ضد میکروبی عصاره ماست حاوی عصاره آنتوسیانین پوست انار مناسب بود به طوری که باکتری استافیلو کوکوس اورئوس در طی مدت نگهداری مشاهده نشد. نتیجه گیری نهایی: به طور کلی نتایج نشان داد ماست حاوی عصاره آنتوسیانین پوست انار علاوه بر افزایش ماندگاری و نیز بهبود ویژگی‌های فیزیکوشیمیایی آن، دارای خواص آنتی اکسیدانی می‌باشد که علاوه بر خواص ارزشمند تغذیه‌ای، نقش بسزایی در سلامتی مصرف کننده‌ها دارد.

https://foodresearch.tabrizu.ac.ir/article_20365_ba70f1a9f2b040ad31dbc7d8e100276f.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 3 2025 09 23 Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity مقایسه اثر بر همکنش کنژوگه ایزوله پروتئین سویا با گالیک اسید و تانیک اسید بر ویژگی های ساختاری و فعالیت آنتی اکسیدانی آن 89 103 20522 10.22034/fr.2025.67483.1966 FA سیما مهاجر خراسانی دانشجوی دکتری علوم و مهندسی صنایع غذایی-فناوری مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهران اعلمی دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان مرتضی خمیری استاد دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان هدی شهیری طبرستانی دانشیاردانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان Journal Article 2025 05 24 Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity Extended abstract Background: In the food industry, proteins play a crucial role in food systems. However, protein instability in these systems poses a significant challenge to the food industry and drives researchers toward improving protein functional properties. Soy protein isolate (SPI), as a plant-based protein with high nutritional value and a potential substitute for animal proteins, faces challenges due to its instability against heat, pH changes, and other food processing conditions (Sui et al., 2021). Recently, studies have shown that protein modification through conjugation with polyphenols can significantly enhance their functional properties and health benefits. Polyphenols, widely studied for their antioxidant, health-promoting, and therapeutic effects, are secondary metabolites derived from plants and are abundant in fruits, vegetables, and cereal grains. Among phenolic compounds, phenolic acids are important members. Tannic acid (TA) and gallic acid (GA) are two common phenolic acids structurally related. TA, an ester of gallic acid and D-glucose, has multiple phenolic groups and a high molecular weight, whereas GA consists of a single phenolic ring and has a significantly lower molecular weight (Hanger et al., 2014). Both GA and TA contain pyrogallol and carboxyl groups, imparting various biological activities such as antioxidant, antimicrobial, and anticancer properties (Heleno et al., 2015). The hydroxyl groups in GA and TA easily convert to quinones, exhibiting their antioxidant activity (Liu et al., 2019). Research indicates that GA and TA can interact with macromolecules like proteins and polysaccharides, improving their stability and functional properties for broader applications. Protein-polyphenol interactions include covalent and non-covalent bonds. Compared to non-covalent interactions, covalent bonds are usually irreversible and more resistant to environmental changes (Chubinski et al., 2017). Common methods to form covalent bonds (conjugation) between proteins and polyphenols include enzymatic and non-enzymatic approaches. Enzymatic methods are environmentally friendly but complex and costly. Among non-enzymatic methods, alkaline reaction is more common, where polyphenols first convert to quinones and then react with proteins to form protein-polyphenol conjugates (Liu et al., 2019). Considering the importance of improving the functional properties of soy protein isolate for broader industrial applications and the effective role of polyphenols in enhancing these properties, a detailed study of the conjugate interactions between these compounds is essential. Among various polyphenols, gallic acid and tannic acid, due to their different structures and notable biological activities, are suitable candidates for investigation. Despite previous studies, comprehensive knowledge regarding the effects of different concentrations of these two polyphenols on the functional, antioxidant, and structural properties of soy protein isolate remains limited. Therefore, this study aims to examine and compare the effects of gallic acid and tannic acid at various concentrations on the properties of soy protein isolate conjugates, seeking to determine optimal conditions to facilitate broader industrial applications of these conjugates in the food industry. Objective: Given the importance of enhancing the functional properties of soy protein isolate for expanding its industrial applications and the significant role of polyphenols in improving these properties, a precise investigation of conjugate interactions between these compounds is indispensable. Gallic acid and tannic acid, due to their distinct structures and prominent biological activities, are appropriate candidates for study. Despite previous research, there is still no comprehensive understanding of how different concentrations of these two polyphenols affect the functional, antioxidant, and structural properties of soy protein isolate. Thus, this research is designed to investigate and compare the effects of gallic acid and tannic acid at various levels on soy protein isolate conjugate properties and aims to identify optimal conditions for wider use of these conjugates in the food industry. Method: Preparation of dual conjugates SPI-TA and SPI-GA was carried out as follows: First, a 2% (w/v) soy protein isolate solution was stirred at room temperature for 4 hours, and its pH was adjusted to 9 using 0.1 M NaOH. Separate solutions of tannic acid and gallic acid were prepared at 5%, 10%, and 15% (w/w protein). Next, polyphenol solutions at various concentrations were mixed with the protein solution at a 1:1 ratio. The pH of the resulting solutions was again adjusted to 9 with 0.1 M NaOH and stirred at room temperature for 24 hours using a magnetic stirrer. To remove free phenolic acids, the solutions were dialyzed against distilled water for 48 hours. The dialyzed solutions were then frozen and lyophilized at -80°C under vacuum for 24 hours (Yi et al., 2021). The extent of protein-phenol conjugation was determined by the Folin–Ciocalteu assay following the method of Qiu et al. (2021). Covalent bonding formation was confirmed via SDS-PAGE analysis, which revealed molecular weight shifts indicative of phenolic compound attachment. FTIR spectroscopy was employed to assess structural alterations in protein secondary structures by monitoring amide bond vibrations. Antioxidant capacity was quantified using the DPPH radical scavenging assay. Emulsifying properties were evaluated by measuring emulsion activity index (EAI) and emulsion stability index (ESI), while emulsion stability was further characterized by zeta potential and droplet size analysis using dynamic light scattering (DLS). Colorimetric analysis was performed to quantify changes in color parameters (L*, a*, b*). All experiments were conducted in triplicate, and data were statistically analyzed using factorial ANOVA and Duncan’s multiple range test at a 5% significance level Results:In this study, the conjugation percentage, serving as an indicator of the extent of covalent bond formation between the free amino groups of proteins and the phenolic groups of acids, was quantified using the Folin–Ciocalteu assay. The results demonstrated a significant increase in the conjugation percentage with rising phenolic acid concentration up to 10%, after which the values plateaued, indicating saturation of binding sites. This increase reflects enhanced covalent crosslinking between protein molecules and phenolic compounds, leading to more stable conjugates.Notably, samples containing tannic acid (TA) exhibited significantly higher conjugation percentages compared to those with gallic acid (GA), attributable primarily to TA’s greater molecular weight and higher number of phenolic rings. This structural complexity of TA facilitates more extensive covalent bonding with protein molecules, potentially resulting in enhanced protein stability and more pronounced conformational changes.Fourier-transform infrared spectroscopy (FTIR) analysis revealed significant alterations in the protein amide bands (Amide A, I, and II), which correspond to carbonyl, NH groups, and secondary protein structures. These spectral changes confirm modifications in protein conformation and the formation of new covalent bonds upon reaction with phenolic acids.SDS-PAGE electrophoresis further corroborated covalent conjugate formation, as major protein bands in conjugated samples shifted toward higher molecular weights relative to the pure protein controls, indicating successful attachment of phenolic moieties to the protein backbone.Functional properties essential for food industry applications, including emulsifying activity index (EAI) and emulsion stability index (ESI), showed marked improvement in conjugate samples. Specifically, at a 10% phenolic acid concentration, both EAI and ESI increased significantly. This enhancement is likely due to surface modifications and elevated surface charge on the proteins, supported by increased zeta potential measurements, which reduce particle aggregation and thereby improve emulsion stability. Antioxidant capacity, evaluated via the DPPH radical scavenging assay, revealed that all conjugate samples exhibited substantially higher free radical inhibition compared to native protein. Increasing phenolic acid concentration correlated positively with antioxidant activity, indicating efficient transfer of antioxidant functionalities from polyphenols to proteins through conjugation. Overall, SPI-TA samples demonstrated superior antioxidant properties relative to SPI-GA, consistent with the higher phenolic content and structural characteristics of tannic acid. Colorimetric analysis showed reductions in L* (lightness), a* (red-green axis), and b* (yellow-blue axis) values post-conjugation, indicative of sample darkening and shifts toward greenish and yellowish hues. These changes are typically attributed to polyphenol oxidation and the formation of new pigments within the conjugates, a factor that should be carefully considered for industrial applications. This color shift primarily results from reactions between polyphenol-derived quinones and amino acid residues. Statistical analysis identified SPI-GA 10% and SPI-TA 10% treatments as optimal conditions for maximizing improvements in the structural, functional, and antioxidant properties of soy protein isolate. These samples exhibited the highest conjugation percentages, strongest antioxidant activity, and most favorable emulsifying characteristics, highlighting their potential for industrial-scale applications. Conclusion: Based on the findings, covalent conjugation between soy protein isolate and phenolic acids, particularly tannic acid, is an effective and economical method to enhance protein functional properties and stability. These improvements can facilitate broader applications of soy protein isolate in food and pharmaceutical industries. Furthermore, this research provides a better understanding of protein-polyphenol interaction mechanisms and the role of polyphenol concentration in controlling final properties of conjugate products. Due to their high antioxidant activity, these conjugates can be used as natural and healthy additives in food formulations to improve product stability and quality. برهم‌کنش‌های کووالانسی میان پروتئین‌ها و اسیدهای فنولیک به عنوان یک روش مؤثر برای بهبود ویژگی‌های عملکردی پروتئین‌های گیاهی شناخته می‌شود. این برهم‌کنش‌ها می‌توانند خصوصیات فیزیکی، شیمیایی و بیولوژیکی پروتئین‌ها را بهبود بخشند و آنها را برای استفاده در صنایع مختلف مناسب‌تر سازند. در پژوهش حاضر، برهم‌کنش بین ایزوله پروتئین سویا با گالیک اسید و تانیک اسید و تأثیر آن بر ویژگی‌های ساختاری و فعالیت آنتی‌اکسیدانی ایزوله پروتئین سویا مورد بررسی قرار گرفت. به منظور بررسی این برهم‌کنش‌ها، اسیدهای فنولیک گالیک اسید و تانیک اسید در غلظت‌های 5، 10 و 15 درصد (بر اساس وزن پروتئین) با ایزوله پروتئین سویا تحت شرایط قلیایی (9pH=) واکنش داده و کنژوگه‌هایی تشکیل شد. کنژوگه‌های به دست آمده از طریق آزمون‌های اسپکتروفتومتری OPA، امولسیون‌کنندگی، ویژگی‌های آنتی‌اکسیدانی، رنگ، الکتروفورز، پتانسیل زتا و طیف‌سنجی تبدیل فوریه مادون قرمز (FTIR) مورد تحلیل و بررسی قرار گرفتند. با افزایش غلظت گالیک اسید و تانیک اسید تا 10% درصد کنژوگه شدن به ترتیب از 28/33 درصد به 64/45 درصد و از 29/52 تا 55/66 افزایش یافت و سپس به حالت پایدار رسید. همچنین مقادیر EAI و ESI در کنژوگه‌های SPI-TA (به ترتیب 65/13 و32/65) بالاتر از SPI-GA (19/15 و 05/73) بود. علاوه بر این، افزایش درصد گالیک اسید و تانیک اسید تا 10 درصد، موجب افزایش پتانسیل زتا به ترتیب به میزان 12/26- و 2/27- و کاهش معنی‌دار اندازه ذرات شد. شواهد الکتروفورز (SDS-PAGE) و FTIR نیز وجود پیوندهای کووالانسی میان پروتئین سویا با گالیک اسید و تانیک اسید را تأیید کردند. در میان تیمارهای مختلف SPI-GA 10% و SPI-TA 10% به عنوان تیمارهای بهینه انتخاب شد.

https://foodresearch.tabrizu.ac.ir/article_20522_fdddaffa6680a6d2ce13015b68eebecd.pdf