دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line پیاده‌سازی و تجزیه تحلیل خطرات براساس متدولوژی ISO2200:2018: مطالعه موردی بر روی خط تولید بستنی چوبی شیری با روکش فراورده کاکائویی 1 23 21200 10.22034/fr.2025.58624.1901 FA علی ایاسه گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، ایران هادی عباسی گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، ایران علی اصغر صفایی ممیز سیستم های مدیریت ایمنی مواد غذایی شرکت SGS ، تهران، ایران Journal Article 2023 09 30 Abstract: Introduction: With rapid population growth, urbanization, and cultural changes, the demand for ready-to-eat foods has increased significantly, which, has led to industrial and large-scale production. Providing food products in large-scale, industrial food production is considered a rational way to deal with food security issues as well. Alongside its benefits toward deal with hunger, food safety hazards and their non-negligible effect on the health of consumers are considered major problems in industrial food production. In such a manner, with the prevalence of food-borne diseases in human societies, the issue of food safety has become one of the most important human challenges. Food safety hazards are reasonable to occur in any section of the food supply chain. In order to control and reduce the prevalence of food safety hazards, various preventive systems have been developed over time. The HACCP (Hazard Analysis and Critical Control Point), as one of the accepted methodologies to identify and assess food safety hazards, is commonly implemented by various organizations involved in any segment of the food supply chain. In 2005, by using the conceptual methodologies of HACCP, ISO 22000:2005 was developed to address food safety hazards. Including recognized key elements such as interactive communications, system management, prerequisite programs (PRP), and hazard analysis and critical control points (HACCP), ISO22000:2005 offers a dynamic control methodology that is able to deal with food safety hazards. Since ISO22000:2005 applies to the 7 principles and 12 application steps of the HACCP methodology, they are closely related. Later due to the changes in the ISO standard context and the introduction of High-level Structure (HLS), ISO22000 was revised to its latest version (ISO22000:2018). Today, this standard is considered a specialized food safety management system and is widely used by various enterprises involved in any section of food supply. Therefore, this standard can play a significant role in reducing the occurrence of food safety hazards. Having a high-level structure (High-Level Structure) compatible with other many management system standards such as ISO9001:2015, and ISO22000:2018 consists of 10 core clauses. The first three clauses of this standard are not auditable and only the next seven clauses are considered as the auditable clauses. The structure of this standard is also based on the PDCA cycle where the 8th clause is considered as the Do or operational section. In other words, Clause 8 of this standard is the operational clause that outlines the mandatory requirements related to the identification and analysis of food safety hazards. Due to the conceptual complexity and the difficulty of their practical implementation in food industries, appropriate implementation of these requirements seems to be problematic. In this regard, the aim of this study is an attempt to implement food safety hazard analysis based on ISO22000:2018 requirements in a chocolate-coated dairy ice cream production line as a model line. Material and methods: To carry out the hazard analysis in accordance with the requirements of clause 8, preliminary documented pieces of information were collected and used for hazard analysis subsequently. In such a manner, a systematic approach including hazard assessment matrices and a decision tree was designed and incorporated. Furthermore, Characteristics of raw materials, ingredients, and product contact materials were defined and all related applicable statutory and regulatory food safety requirements were considered. In this regard, at first, the flow diagram of the product was drawn according to the actual operation, and as the order of the process, all operational steps were coded and identified respectively. In this regard, the interactions between the operational steps and the inputs and outputs of each step were drawn diagrammatically, and possible rework processes were also identified so that the possible hazards resulting from these operations were also recognized and evaluated. It should be noted that the drawn flow chart was confirmed for both work shifts before being used for hazard assessment. It is worth mentioning that the expected and unexpected use of the final product along with the description of the final product were defined and prepared in accordance with the requirements mentioned in the relevant clauses. In the following, according to the prepared items and identified operational steps, the expected and reasonable safety hazards for each operational step were identified and according to the decision tree evaluated. In this regard, by evaluating the identified hazard in three groups of physical, chemical, and biological hazards, the hazards were divided into two levels, non-significant and significant, and were managed through prerequisite programs and operational prerequisite programs or critical control points, respectively. It should be noted that in the direction of risk assessment, hazard assessment matrices were used at two levels of hazard assessment and risk assessment of control action failure for the significant. Both used matrices were five-level, and the level of hazard and failure of control measures were calculated by multiplying the probability of occurrence and their severity. Results and discussion: The purpose of this study was to provide an appropriate systematic approach to identify and assess food safety issues. To investigate the effectiveness of applied methodologies, all the hazards related to the model line were identified and assessed. Identified significant and non-significant hazards were managed through PRPs and OPRPs or CCPs, respectively. In such a manner, the control measures in the form of 3 CCP and 4 OPRP points for the model line were established. Conclusion: The methodology, decision tree, and matrices defined in this study, in accordance with the statutory and legislative regulations along with the prerequisite program, had the ability to identify, assess and control the hazards for the model production line. Therefore, it seems that the current methodology can be used for other products and parts of the food supply chain. زمینه مطالعه: امروزه با افزایش جمعیت کره زمین و گستردگی وقوع بیماری‌های ناشی از غذا در جوامع انسانی، مبحث ایمنی ماده غذایی به یکی از چالش‌های مهم بشری تبدیل شده است. مخاطرات ایمنی ماده غذایی در هر قسمت از زنجیره تامین مواد غذایی قابلیت وقوع داشته و در راستای کنترل و کاهش سطح این خطرات، تاکنون سازمان‌های مختلف سیستم‌های گوناگونی را توسعه و بهبود بخشیده‌اند. امروزه ISO22000:2018 بعنوان سیستم تخصصی مدیریت ایمنی مواد غذایی مطرح بوده و بصورت گسترده توسط شرکت‌های دخیل در تامین مواد غذایی مورد پیاده‌سازی قرار می‌گیرد هدف: الزامات بند 5-8 این استاندارد مرتبط با شناسایی و آنالیز خطرات ایمنی مواد غذایی بوده و با توجه به مبهم بودن این مباحث در این سیستم، هدف این مطالعه پیاده‌سازی آنالیز مخاطرات در خط تولید بستنی چوبی شیری با روکش فراورده کاکائویی بعنوان خط تولید مدل می‌باشد. روش کار: در راستای نایل شدن به این اهداف، رویکرد سیستماتیک منطبق با استاندارد ISO22000:2018، اعم از ماتریس‌های ارزیابی مخاطرات و درخت تصمیم‌گیری تعریف شده و در ادامه، ترسیم نمودار جریان و توصیف و شناسایی خطرات ایمنی مواد اولیه، ترکیبات، مواد در تماس با محصول، محصول و کاربرد مورد انتظار محصول صورت گرفت. نتایج: با استفاده از موارد اشاره شده، خطرات بارز شناسایی شده و اقدامات کنترلی در راستای کنترل و کاهش سطح این خطرات به حدود قابل قبول انجام گردید. نتیجه گیری: مطابق با ارزیابی مخاطرات صورت گرفته و در راستای کاهش سطح خطرات به حدود قابل قبول، اقدامات کنترلی در قالب 3 نقطه CCP و 4 نقطه OPRP برای خط مدل تعریف شده و مدیریت گردید.

https://foodresearch.tabrizu.ac.ir/article_21200_45d15a3c0d77f1fdcc39ad62c235d550.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. تاثیر استفاده از آنتی اکسیدانهای طبیعی (اولئورزین آویشن و زنجبیل ) بر خواص فیزیکی شیمیایی و حسی روغن کنجد 25 37 19605 10.22034/fr.2025.53919.1850 FA اکرم پزشکی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز آیدا مهروند گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز مریم خاکباز حشمتی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز فاطمه امامی خواه گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز Journal Article 2022 11 01 Introduction: Sesame oil is one of the most important edible oils, which is prone to oxidation spoilage due to its relatively high unsaturation. Oxidative stability is one of the important and effective factors for oil storage, especially in long-term storage conditions, high temperature, oxygen, light, or the presence of some pollutants. Oxidation in oils causes unpleasant smell, taste and color change. The free radicals resulting from the spontaneous oxidation reaction of fats, having single electrons, are very reactive and cause a lot of damage to biological molecules such as proteins, lipids, nucleic acids and carbohydrates, which by using Oils can be protected from synthetic or natural antioxidants. New reports indicate that synthetic antioxidants are harmful to human health, so attention has been focused on natural antioxidants, of which spices and aromatic plants such as ginger and thyme are good sources. they go Aromatic plants and spices contain essential oils and oleoresins, the health-giving and antioxidant effects of these compounds have been mentioned in various studies (Sirnivasan, 2017). In addition to healing properties, plant extracts also have good antioxidant properties and their use can play a multi-purpose role in the food system containing fat. Therefore, the use of natural materials instead of synthetic materials, which, in addition to increasing the shelf life, also increases the nutritional value of the product, can play an important role in consumer nutrition. Essential oils, oleoresin extracted from different plant species, including all kinds of spices (ginger, pepper, cinnamon, cardamom, thyme, etc.) and aromatic vegetables such as basil and mint, which contain volatile aromatic compounds with polyphenol There are many substances with antioxidant and antimicrobial properties. Essential oils are generally liquid at room temperature and their solubility is low compared to fats, alcohols, organic solvents and other solutions. Hydrophobicity is low in water (Al-Esbahani et al., 2015). Although water distillation and steam distillation as well as solvent extraction method are the most applicable methods on an economic scale to extract essential oils, several extraction technologies New methods including extraction with supercritical fluid, using ultrasound (Garcia, 2004) and extraction with the help of microwaves are known as new industrial methods and have been developed as alternatives to traditional methods. Ginger is one of the important medicinal plants. and it is also used as a seasoning in the food industry. The presence of antioxidants in ginger cleans free radicals. Gingerol is the most important constituent of ginger, which is responsible for Create flavor in this plant. According to the variable amount of ginger essential oil, which the medicinal value of ginger depends on, varieties of ginger that have more than 1.5% essential oil have medicinal value (Sirnivasan, 2017; Bayala et al., 2014). The main ingredients of ginger are sugars, fats, oleoresin, and burning aromatic compounds. The special taste of ginger is due to volatile oils (essential) and compounds such as zingerone, shogaols and gingerols (Sirnivasan, 2017). Generally, the zingeron, gingerol and shogaol (or shagoal) parts of ginger are called its oleoresin part (Sirnivasan, 2017). According to the mentioned contents and the use of antioxidant as a solution to prevent the progress of oxidation in all kinds of edible oils by extracting the oleoresin of these two plants and adding it to sesame oil, it can be expected that the oleoresin present in these vegetable extracts compared to industrial antioxidants, increase the oxidative stability of sesame oil. Material and Method: In the present study, Thyme and ginger plants were procured in dry form from the local market of Tabrizand then they were made into powder form by TS-1400 laboratory mill (28000 rpm and 2600 w) for conducting experiments. Sesame oil was also prepared in raw and unrefined form from oil extraction under a press (Tabriz). Oleoresin extraction from ginger and thyme: After separating the impurities, ginger and thyme were ground and passed through sieve number 40. Then 25 grams of ginger or thyme powder was poured into a cellulose thimble and placed in a Soxhlet apparatus. Then oleoresin was extracted using methanol solvent. The extraction was done at a temperature higher than the boiling temperature of the solvent (65 degrees Celsius) and continued until the extraction was complete. Then the solvent was removed using a rotary evaporator. Then the extracted oleoresin was cooled and stored in the refrigerator for further tests (Sidi et al. 2015). Next, oleoresin prepared from thyme and ginger at a concentration of 300 ppm was added to sesame oil, and in another experimental treatment, industrial alpha-tocopherol was added to the same sesame oil as an industrial antioxidant, and at the end of the antioxidant power of these two oleoresins together and were compared with the control sample (containing the industrial antioxidant alphatocopherol). The shelf life of sesame oil was considered to be 45 days and sampling was done every 10 days and the last sampling was done with a time interval of 15 days. Measurement of peroxide index peroxide value was calculated in terms of milliequivalents of oxygen per kilogram of oil based on the following formula (Iranian National Standard 4179). P=(1000×N×V)/W V = amount of sodium hyposulfite consumed in mL, N = normality of sodium hyposulfite solution, W = oil weight in gr, P = peroxide value in milliequivalents of oxygen per Kg of oil Total phenol content In this research, the method of Singleton and Rossi (1965) was used with a slight modification to measure the amount of total phenol. First, the amount of 200 microliters of the diluted sample was mixed with the amount of 0.1 ml Folin-Ciocaltio reagent and kept at room temperature for 8 minutes. Then 0.8 ml of sodium carbonate solution (7.5%) was added to the above mixture and after 30 minutes of storage at ambient temperature, the absorbance of the samples was read at the wavelength of 765 nm. The equivalent concentration was obtained by placing the absorbance in the standard curve. The results were reported as gallic acid equivalent in 100 ml of sample (mg of gallic acid per liter). The antioxidant activity of the oil samples was measured based on their ability to inhibit 2-diphenyl-1-picrylhydrazyl (DPPH) free radicals. For this purpose, a methanol solution of DPPH with a concentration of 0.1 mM was first prepared. 0.1 ml of sample solution was mixed with 3.9 ml of DPPH solution. The absorbance of the samples was read after 20 minutes at a wavelength of 517 nm using a spectrophotometer.(Teminago et al. 2005). Free radical inhibition percentage=(absorption control-absorption sample)/(absorption control)×100 Sensory evaluation for the attributes of taste, smell, color and overall acceptance was done by 10 semi-trained sensory evaluators using a 5-point hedonic test. A score of zero was considered for unacceptable quality, The statistical technique of this research in the inferential part includes two-way ANOVA. The statistical software SPSS (version 19) was used for the desired statistics. 5% p-value was used to evaluate the significance level and the obtained results were analyzed based on the completely randomized block design during the storage period of 45 days. Results and discussion: The amount of peroxide index increased significantly during the storage period. The lowest amount of this index after 45 days was related to samples containing alpha-tocopherol and 300 ppm oleoresin of thyme and ginger. According to the obtained results, it was found that with the simultaneous use of two oleoresins in oil samples containing two essential oils of thyme and ginger, the amount of total phenol also increased, which could be related to the presence of abundant phenolic compounds in both ginger and thyme oleoresins. be The inhibition percentage of free radicals of all oil samples significantly decreased during 45 days of storage. The highest inhibition percentage of these radicals was related to the sample containing alpha-tocopherol, and then the sample containing 300 ppm oleoresin of thyme and ginger together had the highest inhibition percentage. The relatively high antioxidant effect of thyme essential oil is due to the presence of phenolic compounds thymol and carvacrol in its essential oil, followed by monoterpenes terpinolene and hydrocarbons such as gamma-terpinene. Also, due to the fact that thymol is the main substance of thyme essential oil and this substance reacts with oxidant compounds in a short period of time, therefore, within 20 minutes, the essential oil of the plant shows a good antioxidant effect (Sharififar et al. 2007). The results of sensory evaluation showed that the addition of antioxidants to oil did not cause any specific changes in the parameters related to sensory evaluation. Conclusion: According to the obtained results, it can be stated that with the use of two oleoresins of thyme and ginger in the oil samples, the amount of total phenol also increased, which could be related to the presence of phenolic compounds in the oleoresins of ginger and thyme. be The addition of antioxidants to the oil did not cause any specific changes in the sensory evaluation parameters. In general, it can be concluded that thyme and ginger oleoresins can be used as natural antioxidants to inhibit the oxidation of edible oils, including oils containing high amounts of omega-6 and omega-3.oleoresin of various essential oils (ginger and thyme) can be used as a natural antioxidant to inhibit the oxidation of edible oils, including sesame oil. زمینه مطالعاتی: روغن کنجد یکی از مهم‌ترین روغن‌های خوراکی است که به دلیل غیراشباعیت نسبتاً بالا مستعد فساد اکسیداسیون است. روش کار: در مطالعه حاضر اولئورزین دو اسانس روغنی آویشن و زنجبیل با استفاده از حلال متانول استخراج گردید و در غلظت (300 پی پی ام) به تنهایی و در مخلوط با هم به روغن کنجد اضافه گردیده و با آلفا توکوفرول صنعتی مقایسه گردید.آزمون‌هایی ازجمله بررسی اندیس پراکسید، فنول کل، فعالیت آنتی اکسیدانی و خصوصیات حسی روغن کنجد بررسی گردیدند. نتایج: میزان اندیس پراکسید در طی مدت نگهداری به طور معنی‌داری افزایش یافتند. کمترین میزان این اندیس‌ پس از 45 روز مربوط به نمونه‌های حاوی آلفا توکوفرول و 300 پی پی ام اولئورزین آویشن و زنجبیل بود. با توجه به نتایج بدست آمده مشخص شد که با استفاده هم‌زمان دو اولئورزین در نمونه های روغن حاوی دو اسانس آویشن و زنجبیل، میزان فنول کل نیز افزایش یافته است که این می‌تواند مربوط به حضور ترکیبات فنولیک دراولئورزین های زنجبیل و آویشن باشد. درصد مهار رادیکال‌های آزاد تمامی نمونه‌های روغن به طور معنی‌داری در طی 45 روز نگهداری کاهش یافته است. بیشترین درصد مهار این رادیکال‌ها مربوط به نمونه حاوی آلفا توکوفرول بوده و پس از آن نیز نمونه حاوی 300 پی‌پی‌ام اولئورزین آویشن و زنجبیل توام باهم دارای بیشترین درصد مهار بود. نتایج ارزیابی حسی نشان داد افزودن آنتی اکسیدان‌ها به روغن تغییر خاصی را در پارامترهای مربوط به ارزیابی حسی ایجاد نکرده است. نتیجه‌گیری نهایی: اولئورزین انواع اسانس‌های روغنی (زنجبیل وآویشن) را می‌توان به عنوان آنتی‌اکسیدان طبیعی برای مهار اکسیداسیون روغن‌های خوراکی از جمله روغن کنجد استفاده نمود.

https://foodresearch.tabrizu.ac.ir/article_19605_b744dd07ebf5ddd1e0a42ae0a585329b.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 Evaluation of kinetics and estimation of temperature-dependent mass transfer coefficients for pectin extraction from watermelon rind ارزیابی سینتیک و برآورد ضرایب انتقال جرم وابسته به دمای استخراج پکتین از پوست هندوانه 39 56 21201 10.22034/fr.2025.57624.1889 FA علی فروهر گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران ناصر همدمی گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران Journal Article 2023 07 19 Introduction Pectin is one of the heteropolysaccharide components of plant cell walls. This polysaccharide is extensively used in the food industry for its ability to produce gels and stabilize fluid materials. The molecular backbone of this polymer consists primarily of galacturonic acid residues. Galacturonic acid in pectin is often partially esterified with methanol or acetic acid (Ridley et al., 2001). pectin is commonly extracted by treating apple and citrus byproducts with hot, acidic water. This process typically employs mineral acids like hydrochloric acid, and is carefully controlled at a low pH for a set time to maximize yield (Koubala et al., 2008). From this perspective, modeling the extraction process has become a proper tool for optimizing operational parameters (Xu et al., 2014). Therefore, researchers have developed various empirical kinetic models based on simplified system assumptions. Panchev et al. (1989) proposed a kinetic model for pectin extraction from apple pomace. They identified two critical stages: the initial solubilization of pectin from the insoluble protopectin in the cell wall, followed by degradation of the now-solubilized pectin chains. This model clarified how temperature and time directly influence the final yield of extraction, the mass transfer coefficient, and the overall dynamics of the process. Materials and Methods The testing procedure was carried out with care and attention to detail. The watermelon type (variety and species) was selected based on the most common watermelon variety in Isfahan. After separation the watermelon rinds, samples were dried using hot air dryer, milled using coffee grinder, and passed through a 60-mesh sieve to obtain a uniform powder. The ground powder was packaged in airtight bags and stored in a dry, controlled environment. Pectin extraction was conducted using aqueous hydrochloric acid (pH 1.5) with s: L 1:40 (w/v) under reflux conditions at time interval (15, 30, 45, 90, 120 min) according the one factor design. The extract was then cooled to 4 ℃ and filtered and centrifuged (5280 × g) for purification. Then, ethanol (96%) was added in an equal volume to the sample solution, and it was gently stirred before refrigeration overnight to precipitate the extracted pectin. The resulting gelatinous pectin was separated by centrifugation. After washing the samples three times with ethanol, the pectin was dried at 50 °C until to reach the constant sample weight. The galacturonic acid content of samples were determined using the carbazole–sulfuric acid assay (Taylor, 1993). To further characterize the extraction process, the mass transfer coefficient and effective diffusion coefficient were calculated using Fick's laws of diffusion and second order kinetics model (Rakotondramasy-Rabesiaka et al., 2010; Almohammed et al., 2017). Results and Discussion The findings of this study demonstrate a clear relationship between extraction temperature and pectin yield. As temperatures increased, so did extraction efficiency, primarily due to improved protopectin solubility and reduced solvent viscosity. Higher temperatures promote more effective breakdown of plant cell structures, facilitating better access for the acidic solvent to dissolve protopectin. The maximum pectin yield (17.45%) was achieved at 90°C after 90 minutes of extraction. However, the extraction yield was reduced as increasing the process time. This observation indicated that the thermal degradation of pectin polymers into shorter chains that are less likely to precipitate during ethanol purification. This highlights the critical balance between temperature and time - while higher temperatures enhance raw material solubilization, they also increase the risk of polymer breakdown, emphasizing the need to maintain structural integrity while maximizing yield. Ractondramasi et al. (2010) reported that the quadratic kinetic equation provides an acceptable fit index for modeling the extraction process. Table 1 and kinetic analysis revealed that a second-order model effectively described the extraction process, with high R² values confirming strong correlation between experimental data and theoretical predictions. Both the rate constant (k) and equilibrium concentration (Cₛ) increased with temperature, demonstrating temperature's profound influence on pectin release kinetics. In Figure 2- Part B, the performance of the second kinetic model in predicting pectin extraction at different temperatures and times has been showed. As can be seen, at the initial times (15 minutes), a greater difference is observed, which is probably due to the effects of the failure to reach stable conditions. At the final times (90 minutes), the model has a moderate performance in estimating the final yield, which could be affected by the saturation of the process or structural changes of the extracted pectin. Therefore, according to the data presented, this model was able to accurately simulate the overall extraction process, especially in the intermediate time intervals. Haruna et al. also reported that second kinetic models are a suitable model for the extraction process (Haruna et al. 2007). As shown in Figure 3, elevated temperatures improved transport phenomena, with both mass transfer coefficient (kₘ) and effective diffusion coefficient increasing progressively. At lower temperatures, limited thermal energy restricts acid hydrolysis of protopectin, resulting in poor solubilization and reduced yields. The enhanced mass transfer at higher temperatures stems from improved solvent-solute interactions, greater disruption of plant tissue structure, and reduced medium viscosity. Notably, the mass transfer coefficient (kₘ) significantly exceeded the effective diffusion coefficient, suggesting minimal external resistance to solute movement. Consequently, pectin diffusion within the plant matrix emerged as the rate-limiting step, confirming that internal diffusion governs the overall mass transfer process under these conditions. The Biot number analysis provided further insights, with values consistently exceeding 50 (Figure 4), confirming that internal resistance predominates over external resistance. This indicates that solute diffusion within the solid matrix controls extraction kinetics, while solid-liquid interface resistance plays a negligible role. The slower mass transfer rates within solid particles compared to solid-liquid phase transfer ultimately limit the overall extraction rate, reinforcing that internal transport phenomena are crucial for system design and optimization. For purity assessment, the galacturonic acid content was measured. Results showed high purity levels (79.0±1.6% to 84.7±1.8%) across all temperature conditions. Maximum and minimum galacturonic acid content was record at 80°C and 80°C respectively. Conclusion: the results demonstrate that both temperature and extraction duration significantly influence the kinetics and yield of pectin extraction. The second-order kinetic model properly predicted the extraction yield (high R²) confirming its effectiveness in describing the extraction behavior. Both the rate constant (k) and the equilibrium pectin concentration (Cs) rose, as increasing temperature. Furthermore, temperature elevation resulted in increased mass transfer coefficients (km) and effective diffusion coefficients (Deff). In other words, as increasing temperature, improved solute mobility and extraction efficiency. Moreover, the effective diffusion coefficient values showed a positive correlation with temperature. The dominance of internal resistance, as indicated by the high Biot number, confirmed that intraparticle diffusion was the primary limiting factor of mass transfer in pectin extraction. In response to these insights, Fick’s laws were employed to mathematically estimate the effective diffusion coefficients and model the pectin transfer rate based on kinetic data.The high GalA content of samples across all temperature conditions highlighted the reliability and robustness of the extraction protocol. زمینه مطالعاتی: بررسی سازوکار استخراج بیوپلیمرها و مدل‌سازی فرآیندهای مرتبط، گامی مؤثر در جهت بهینه‌سازی عملیات استخراج محسوب می‌شود. هدف: هدف از این پژوهش، مطالعه سینتیک استخراج و تحلیل ضرایب انتقال جرم در فرآیند بازیابی پکتین از پوست هندوانه است. مواد و روش‌ها: استخراج پکتین در سه دمای مختلف (۶۰، ۷۰ و ۸۰ درجه سلسیوس) و در بازه‌های زمانی متعدد (۱۵، ۳۰، ۴۵، ۹۰ و ۱۲۰ دقیقه) با استفاده از روش اسیدی مرسوم صورت گرفت. طراحی این مطالعه به‌منظور بررسی سینتیک استخراج با بهره‌گیری از مدل سینتیکی درجه دوم و برآورد ضرایب انتقال جرم انجام شد. نتایج: بیشترین بازده استخراج پکتین، در دمای ۹۰ درجه سلسیوس و پس از ۹۰ دقیقه، برابر با 45/17 درصد به دست آمد. همچنین، تمامی تیمارهای مورد بررسی منجر به تولید پکتین با خلوص مناسب گردید؛ به‌طوری که محتوای گالاکتورونیک اسید استخراج‌شده در همه نمونه‌ها بیش از ۷۹ درصد بود. آزمون‌های انتقال جرم و تحلیل عدد بیوت نشان داد که در شرایط انجام آزمایش، مقاومت داخلی (ضریب انتشار مؤثر) نقش اصلی در کنترل فرآیند دارد. بر این اساس، استفاده از مدل‌های مبتنی بر قانون دوم فیک در تخمین ضریب انتشار مؤثر و بهره‌گیری از داده‌های تجربی برای محاسبه سرعت استخراج پکتین امکان‌پذیر است. مقدار ضریب انتشار مؤثر در دماهای مختلف در بازه‌ای از 14-10× 82/1 تا 14-10 ×19/4 متر مربع بر ثانیه به‌دست آمد. نتیجه‌گیری: دمای فرآیند استخراج نقش مهمی در افزایش سرعت استخراج و تغییر ضرایب انتقال جرم ایفا می‌کند. نتایج این پژوهش نشان داد که استخراج پکتین با روش اسیدی مرسوم، عمدتاً از طریق سازوکار کنترل‌شده توسط انتشار مؤثر درون ذره انجام می‌شود.

https://foodresearch.tabrizu.ac.ir/article_21201_b80ec38992c4926b7ca1804987ca8d9d.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste تأثیر ویتامین D پوشش دهی شده با فیبر تفاله گوجه‌فرنگی بر ویژگی‌های فیزیکی شیمیایی و بافتی رب گوجه‌فرنگی 57 72 20526 10.22034/fr.2025.64182.1947 FA مریم محمدی گروه مهندسی بیوسیستم، دانشگاه بوعلی سینا، دانشکده کشاورزی، گروه مهندسی بیوسیستم، همدان ابراهیم احمدی گروه مهندسی بیوسیستم، دانشگاه بوعلی سینا، دانشکده کشاورزی، گروه مهندسی بیوسیستم، همدان مصطفی کرمی دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران شاهین اسدبیگی گروه مهندسی بیوسیستم، دانشگاه بوعلی سینا، دانشکده کشاورزی، گروه مهندسی بیوسیستم، همدانا Journal Article 2024 11 01 Introduction: After potatoes, tomatoes are one of the most important and widely used vegetables in the world. According to statistics, 70 million tons of tomatoes are produced in the world every year. Currently, China is the largest tomato and tomato paste producer and paste exporter in the world. Most of the tomatoes, more than 60% of them, are used in tomato processing factories, which causes the production of large amounts of pulp or waste. Tomatoes are used to produce products such as tomato juice, paste, puree, ketchup and tomato sauce (Schieber, Stintzing, & Carle, 2001). According to the new approach of the food industry in the production of health-oriented products, the use of tomato pomace, which contains valuable nutritional compounds, has attracted the attention of researchers. On the other hand, tomatoes with beneficial effects on health can be introduced as a suitable alternative to chemical preservatives (Tavakli et al., 2018). In recent years, consumer demand for factory-processed products has increased and has caused researchers to pay attention to the processing of fruit and vegetable waste. A whole tomato contains 9-11% skin, 24-26% seeds and 63-67% pulp. Fresh tomatoes have 5-7.5% dry matter, which includes 22% glucose, 25% fructose, 1% sucrose, 8% protein, 7% pectin, 4% hemicellulose, 8% cellulose, 8% mineral substances, 2 The percentage of dicarboxylic amino acids is 4% malic acid, 9% citric acid and 2% other substances (vitamins, polyphenols, pigments, amino acids and volatile compounds) (Toor et al., 1981). Large amounts of by-products of tomato processing (mainly skin and seeds) are produced by industrial tomato processing factories, where the most serious problem is the accumulation, handling and disposal of waste and by-products of processing. The industrial processing of tomatoes is accompanied by the production of tomato pulp waste (seeds, pulp and skin), which constitutes about 1 to 5% (weight/weight) of all tomatoes processed into tomato products. On the other hand, they are available without the cost of additional raw materials and their use can help create value-added products and their commercial valuation. In recent years, the discussion of food enrichment in the production process of various products, such as dairy products, bread and biscuits, etc., has received attention. One of the important ingredients for vitamin D enrichment is that it allows the body to absorb and metabolize calcium and phosphorus and keeps bones healthy. Considering the importance of removing pulp from the recycling process of factories and on the other hand the importance of enriching processed products with some vitamins, it is necessary to carry out research in the field of vitamin D enrichment coated with tomato pulp powder for tomato paste. Material and methods: In this study, dried tomato pulp and after separating the peel and grain, whole tomato pulp, peel, the grains were pulverized by milling. Then, each of the obtained compounds was combined with water at 50 ° C and homogenized. After 12 hours and a suitable emulsion it was obtained, vitamin D was added to Samples in four control groups (without adding vitamin D and tomato pulp powder) and samples containing vitamin D with complete pulp fiber coverage (in four levels 2.5%, 5%, 10% and 15%) and samples containing vitamin D with shell fiber cover (in four levels) 2.5%, 5%, 10% and 15%) and samples containing vitamin D were produced with grain fiber coating (in four levels of 2.5%, 5%, 10% and 15%) that all four groups of samples each month, up to six months In terms of durability, the tests defined in this project, such as pH, Brix, color, texture, viscosity, and odor and taste test, were measured by three trained evaluators and Howard test. And the statistical methods in this research were factorial design in the form of a completely random design of 3× 4 which was used with three types of fibers in four levels, in six-time intervals. Result and discussion: According to the variance analysis table (1-3), as can be seen, only the effect of supplement type and the interaction effect of supplement amount and storage time on the pH changes of tomato paste coated with vitamin D are significant (p<0.01) and the rest of the sources Change has no effect. Researches have shown that tomato seed proteins have good emulsifying properties and water absorption and their emulsion has good stability (De Valle et al., 2006). Tomato skin also contains 10.8% protein, 25.6% ash, 30% fiber, 0.012 lycopene and 0.016% vitamin C (based on wet weight). Based on this, the presence of the mentioned compounds along with vitamin D as a coating can be effective on the pH changes of tomato paste as a coating during storage, which can be due to the hydrolysis of hemicellulosic compounds, lignin and pectin present in the pulp (De Valle et al., 2006). The results obtained from the pH tests of tomato paste indicate that the effect of the type of supplement and the amount of the supplement and storage time on the pH changes of tomato paste coated with vitamin D were significant. The results obtained from the investigations of tomato paste Brix indicate that, except for the effect of supplement type and storage time, other parameters have affected the Brix of tomato paste coated with vitamin D and led to its increase. The results obtained from the studies of tomato salt coated with vitamin D indicate that it had an effect on the salt and led to a change in its amount. The results obtained from the studies on the color of tomato paste coated with vitamin D indicate that it has affected the color number of tomato paste and led to a decrease in the color number. The results obtained from the studies on mold and yeast growth of tomato paste coated with vitamin D have shown that it had an effect on the growth of mold and yeast, so that the core powder had the highest growth and the whole powder had the lowest amount of mold and yeast growth. The results obtained from examining the consistency of tomato paste coated with vitamin D show the significance of this factor, that the consistency of the samples has increased. The results obtained from the investigations on the viscosity of the coated tomato paste indicate an increase in viscosity with the increase in the percentage of powders. The results obtained from investigations on the fenrite of coated tomato paste indicate an increase in phenrite with a decrease in the percentage of powders. The results obtained from examining the chewiness of coated tomato paste, increasing the percentage of powders, especially shell powder, increases chewiness. The results obtained from examining the viscosity of coated tomato paste show an increase in viscosity with a decrease in the percentage of powders. The results obtained from examining the adhesion of coated tomato paste indicate an increase in adhesion with an increase in the percentage of powders. The results obtained from the sensory evaluation studies showed that with the increase in the percentage of slag powder, the acceptance of sensory parameters including color, taste, and texture acceptance and overall acceptance decreased. The results showed that the type of powder with different percentages as a constituent of the coating of tomato paste had a significant effect on most of the mentioned characteristics and a significant difference was observed between them. According to the research, it is suggested to add 2.5% tomato pomace powder, which has a higher color, aroma, texture and overall acceptance than other samples, in products such as ketchup and tomato paste, etc. Conclusion: According to the obtained results, vitamin D coating using the composition obtained from tomato pulp, in addition to increasing the nutritional value, leads to the stability of vitamin D against heat and its preservation against oxygen and its complete and appropriate distribution in food. Becomes. Since the presence of vitamin D along with tomato pulp compounds that contain calcium and phosphorus, leads to increased absorption of calcium and phosphorus. The results obtained from the investigations of tomato paste Brix indicate that, except for the effect of supplement type and storage time, other parameters have affected the Brix of tomato paste coated with vitamin D and led to its increase. The results obtained from the studies of tomato salt coated with vitamin D indicate that it had an effect on the salt and led to a change in its amount. The results showed that the type of powder in different percentages as the ingredient of tomato paste coating had a significant effect on most of the mentioned characteristics and a significant difference was observed between them. زمینه مطالعاتی: تولید رب غنی سازی شده و بررسی خواص کیفی آن. هدف از این پژوهش: ازآنجایی‌که وجود ویتامین D در کنار ترکیبات تفاله گوجه‌فرنگی که حاوی کلسیم و فسفر است، منجر به افزایش جذب کلسیم و فسفر می‌گردد. بررسی غنی‌سازی تفاله گوجه‌فرنگی با ویتامین D در تولید رب. روش کار: در این پژوهش تفاله‌های گوجه‌فرنگی خشک و بعد از جداسازی پوسته و دانه، تفاله گوجه‌فرنگی کامل، پوسته و دانه توسط آسیاب به پودر تبدیل گردید. سپس هر یک از ترکیبات به‌دست‌آمده با آب دمای 50 درجه سلسیوس ترکیب، هموژن شده و بعد از طی 12 ساعت و به دست آمدن یک امولسیون مناسب، ویتامین D به آن افزوده گردید. نمونه‌ها در چهار گروه شاهد (بدون افزودن ویتامین D و پودر تفاله گوجه‌فرنگی) و نمونه‌های حاوی ویتامین D با پوشش فیبر تفاله کامل (در چهار سطح 5/2% و 5% و 10% و 15%) و نمونه حاوی ویتامین D با پوشش فیبر پوسته (در چهار سطح 5/2% و 5% و 10% و 15%) و نمونه حاوی ویتامین D با پوشش فیبر دانه (در چهار سطح 5/2% و 5% و 10% و 15%) تولید گردید که هر چهار گروه از نمونه‌ها تا شش ماه، از نظر ماندگاری مورد بررسی قرار گرفتند. آزمایش‌های تعریف‌شده در این پروژه اندازه‌گیری مقدار بریکس، نمک و بافت رب گوجه فرنگی بودند. نتایج نشان داد که نوع پودر درصدهای مختلف به‌عنوان ماده تشکیل‌دهنده پوشش رب گوجه‌فرنگی بر روی اکثر خصوصیات ذکرشده اثر معنادار داشته و تفاوت معنادار بین آن‌ها مشاهده شد.

https://foodresearch.tabrizu.ac.ir/article_20526_99b3eb6f097452fbe1cb325a99100283.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 Improving the performance of the agar polymers extracted from Gracilaria persica algae through carboxymethylation of agar بهبود عملکرد پلیمرهای استحصالی ازآگار استخراجی از جلبک گراسیلاریا Persica) Gracilaria) از طریق کربوکسی‌متیلاسیون‌آگار 73 84 21212 10.22034/fr.2025.66731.1964 FA فریده فلاحتگر گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان آریا باباخانی لشکان گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان اسحق زکی پور رحیم آبادی گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان هانیه رستم زاد گروه شیلات، دانشکده منابع طبیعی، دانشگاه گیلان Journal Article 2025 05 03 Abastract The environmental impact of plastic and non-degradable materials, particularly polymers used in food packaging, has become a significant global concern. Recycling plastic waste has proven insufficient because conventional plastics can release hazardous chemicals during degradation and often exhibit poor mechanical properties, which limit their reuse and applications. In recent years, the food industry has increasingly explored biodegradable alternatives to synthetic polymers, with polysaccharides emerging as a promising category. Bioplastics are sustainable and eco-friendly alternatives to petro plastics, which are non-renewable and non-biodegradable. While a number of bioplastics have been synthesized, large-scale applicability of many of them is restricted by their low strength and high water absorption, especially in comparison to petro-plastics. Improvement in the above properties are desired to make them more suitable for packaging applications. When some types of plastics are burnt, they can release dangerous gases to theatmosphere while burying plastics in soil cannot destroy plastics. These naturally abundant polymers offer diverse functional properties and environmental compatibility. One of the main advantages of polysaccharides as natural biomaterials is their availability in natural resources and low- costprocessing. Furthermore, polysaccharides possess several favorable characteristics incluing biocompatibility, biodegradability, highly stable, safe, Non-toxic and abundance of functional grops for modification or functionalization. Agar, one of the oldest known polysaccharides, is extracted from red seaweed and is commonly used to develop biofilms. Agar is widely used for medical, pharmaceutical, and electronic and experimental purposes due to its combination of renewability, biological activities, biocompatibility, biodegradability and nontoxicity. Agar-based biopolymers are considered suitable candidates for edible films and coatings because of their high gel strength and biodegradability. However, native agar films typically lack the mechanical and physical robustness of synthetic films, limiting their suitability for food packaging applications. Therefore, modification methods are required to improve the physical and chemical properties of agar and broaden its applications. To overcome these limitations, researchers have developed carboxymethylated agar films. CMA is one of the water-soluble polysaccharide derivatives obtained from agar. Alkalization and carboxymethylation process will influence the quality of the CMA. Synthesis of CMA is affected by several factors, including alkalization and carboxymethylation. The alkalization stage was carried out using reaction media (solvents) and NaOH with the aim of activating hydroxyl groups of the agar. The physicochemical and functional properties, as well as the stability of agar, can be improved by replacing the hydroxyl groups with other functional groups, thus decreasing the dissolution temperature, improving the gel strength and transparency, and yielding gels tailored for particular industries. The solvent mixture will affect the number of dissolved monochloroacetic salt so that in large amounts it will facilitate and accelerate the diffusion of monochloroacetic salts to react with the hydroxyl group of agar. CMA synthesis is simple, efficient and low cost. It includes alkalization and carboxymethylation reactions. One of the main factors in CMA synthesis is the alkalization process. Alkalization is carried out using NaOH to activate OH groups on agar molecules and function as developers, while carboxymethylation is accomplished by adding monochloroacetate. carboxymethylation modification significantly improves the solubility, transparency, and colloidal system stability of polysaccharides, particularly their solubility. Modified agar through carboxymethylation significantly increased.the transparency of agar. This chemical modification addresses the inherent weaknesses of unmodified biopolymers and provides a cost-effective alternative to more expensive biodegradable materials. Previous studies have demonstrated that carboxymethylation enhances the functional properties of agar, including improved water resistance and mechanical strength, making it more viable for industrial use. Additionally, the incorporation of additives such as polyethylene glycol (PEG) and citric acid (CA) has been shown to significantly enhance the performance of agar-based biofilms. This study aims to modify agar via carboxymethylation to improve its functional properties and enhance its applicability in industrial food packaging. The resulting biofilms, characterized by high performance and environmental safety, can significantly reduce plastic pollution and improve packaging quality. Specifically, this research focuses on synthesizing carboxymethyl agar (CMA), reducing water vapor permeability (WVP), and enhancing mechanical properties. The use of marine algae, such as Gracilaria spp., as a raw material for bioplastic production is considered a sustainable and viable approach for achieving these objectives. Agar was extracted from Gracilaria algae using an alkaline extraction method. The process began with washing and drying the algal samples, followed by bleaching and alkaline treatment with sodium hydroxide. After treatment, the samples were thoroughly rinsed with distilled water. During the extraction phase, the dried algae were soaked in beakers, heated, filtered, and allowed to gel. The resulting gels were dehydrated, washed, and compressed. The agar was then ground and dried at 60°C. The yield was calculated using a predetermined formula. Carboxymethylation of agar was carried out by dispersing agar powder in isopropanol, followed by the addition of a sodium hydroxide solution and chloroacetic acid. Ethanol was then added to precipitate the product. The resulting solid material was dried in an oven at 50°C for 24 hours and stored at 25°C for further use. CMA films were prepared with five different treatment formulations, incorporating polyethylene glycol (PEG), citric acid (CA), and beta-cyclodextrin (β-CD). The films were cast in Petri dishes and dried under controlled conditions in a desiccator before testing. Water vapor permeability (WVP) was measured according to the ASTM E96 standard method. Water absorption was determined by calculating the weight difference using a digital balance. Mechanical properties, including tensile strength and elongation at break, were evaluated using a tensile testing machine. Film transparency was assessed by measuring light absorption at 600 nm using a UV-visible spectrophotometer. All experiments were conducted in triplicate. Statistical analysis was performed using SPSS software. One-way analysis software. One-way ANOVA followed by Duncan’s multiple range test was used to show significant differences among treatment groups. The extraction of agar from Gracilaria species yielded relatively high amounts, consistent with prior findings indicating that yield is closely linked to the extraction methodology. Moisture absorption rates of CMA films were found to be lowest in the treatment containing citric acid, beta-cyclodextrin, and polyethylene glycol. This reduction is attributed to the formation of hydrogen bonds and intermolecular interactions between functional groups introduced by these additives. CMA was synthesized via a reaction involving agar, sodium hydroxide, and chloroacetic acid, resulting in a transparent polymer with surface activity, thermoplastic behavior, and thickening capabilities. Chemical crosslinking of a number of bioplastics using various crosslinkers has been employed to increase tensile strength, and reduce water uptake. During crosslinking two or more polymeric chains/molecules are bonded chemically. The addition of a plasticizer (PEG) that can reduce the attraction among polymer chains can make the polymer properties more flexible. Chemical crosslinking of agarose to increase the tensile strength of the bioplastic films. During crosslinking two or more polymeric chains/molecules are bonded chemically. Citric acid is chosen as the crosslinker because it is biocompatible water soluble and a mild organic acid. Citric acid is a non-toxic crosslinking agent which has been used for grafting β-cyclodextrin (B-CD) onto agar fibres. The observed reduction in moisture absorption and enhanced cross-linking—especially between citric acid and beta-cyclodextrin—is consistent with findings reported by Gurpad et al. (2016) in hydroxypropyl methylcellulose (HPMC) hydrogel films. The lowest WVP value was observed in the treatment containing CMA, PEG, CA, and β-CD (CMA+P+A+B), with a result of 0/0072 g/m·s·Pa. This significant decrease is likely due to reduced hydrophilicity and increased structural compactness of the treated films, which, in turn, increased the tortuosity of water molecule pathways through the matrix, thereby enhancing the moisture barrier properties. The cross-linking occurred by reaction between the carboxyl groups in CA and the hydroxyl group in ethylene glycol present in the agarose. Transparency measurements revealed that the CMA+P+A+B films allowed more light to pass through compared to the control (transmittance values of 3/4 and 2/39, respectively). This suggests that the inclusion of additives not only enhances functional performance but also improves visual clarity, an important factor in consumer acceptance of food packaging. Mechanical testing showed a substantial increase in tensile strength for the films treated with PEG, CA, β-CD, and CMC. These enhancements are attributed to the strong intermolecular interactions and partial cross-linking within the polymer matrix. Improved tensile strength and flexibility are vital for food packaging films, as they enhance the ability to withstand mechanical stress and protect food from physical damage and contamination. This study demonstrates the potential of carboxymethylated agar (CMA) films, enhanced with beta-cyclodextrin, citric acid, and polyethylene glycol, as viable biodegradable materials for food packaging applications. The modifications resulted in films with reduced water vapor permeability, improved mechanical strength, and increased hydrophobicity. These functional improvements render CMA films competitive with conventional synthetic packaging materials while offering significant environmental benefits. The use of marine algae as a raw material for CMA production provides a sustainable and renewable resource base. The findings suggest that the strategic modification of agar and incorporation of targeted additives can overcome the limitations of native polysaccharide films, paving the way for broader industrial adoption of eco-friendly packaging solutions. زمینه مطالعاتی: آگار به‌عنوان یکی از ارزان‌ترین زیست‌پلیمرها، فیلم‌هایی با خواص و ظاهر مناسب تشکیل می‌دهد بااین‌حال مشکل اصلی آن‌ها همانند سایر زیست‌پلیمرها خواص مکانیکی ضعیف آن می‌باشد. در این مطالعه، استخراج آگار از جلبک گراسیلاریا و اصلاح آگار برای توسعه فیلم‌های پلیمری.بررسی شد. هدف: بهبود خواص فیزیکی و مکانیکی فیلم‌های آگار از طریق اصلاح شیمیایی و افزودن عوامل اتصال‌دهنده مانند اسیدسیتریک، بتا‌سیکلودکسترین و پلی‌اتیلن‌گلیکول برای کاربردهای بسته‌بندی مواد غذایی بود. روش‌کار: آگار از جلبک گراسیلاریا به روش قلیایی استخراج و سپس از طریق کربوکسی‌‌متیلاسیون اصلاح گردید. فیلم کنترل (کربوگسی‌متیل‌آگار) و چهار فیلم با استفاده از عوامل اتصال‌دهنده مختلف (شامل کربوکسی‌متیل‌آگار+پلی‌اتیلن‌گلیکول، کربوکسی‌متیل-آگار+پلی‌اتیلن‌گلیکول+اسید‌سیتریک، کربوکسی‌متیل‌آگار+بتا‌سیکلو‌دکسترین+اسید‌سیتریک و کربوکسی‌متیل‌آگار+پلی‌اتیلن‌گلیکول+اسید-سیتریک+ بتا‌سیکلو‌دکسترین) تولید شد. خواص فیزیکی و مکانیکی فیلم‌ها ازجمله نفوذپذیری به بخارآب، جذب آب، شفافیت و استحکام کششی مورد ارزیابی قرار گرفت. نتایج: استخراج قلیایی به‌طور قابل‌ملاحظه‌ای بازده آگار را افزایش داده و به 93/9 درصد از وزن خشک جلبک رسید. ، کاهش نفوذ‌پذیری به بخارآب (g/ms·Pa 0072/0) و جذب آب (52/4%) به دلیل افزایش پیوند مولکولی متقابل در فیلم‌های اصلاح‌شده بود. ارزیابی مکانیکی، افزایش زیاد در استحکام کششی (تا 241 مگاپاسگال) و ازدیاد طول در هنگام شکست به دلیل برهم‌کنش قوی بین ماتریس اسیدسیتریک و کربوکسی‌متیل‌آگاروز از خود ارائه داد. علاوه بر این، شفافیت فیلم‌ها (4/3) نیز بهبود یافت، که این امر به دلیل تشکیل ساختار یکنواخت و کاهش کدورت فیلم می‌باشد. نتیجه‌گیری نهایی: ازنظر کاهش نفوذپذیری به بخارآب و افزایش استحکام مکانیکی در فیلم حاوی کربوکسی‌متیل-آگار، پلی‌اتیلن‌گلیکول، اسید‌سیتریک و بتا‌سیکلودکسترین بهترین عملکرد را داشت. نتایج نشان داد فیلم‌های کربوکسی‌متیل‌آگار می توانند به‌عنوان جایگزین مناسبی برای پلیمرهای مصنوعی در بسته‌بندی مواد غذایی استفاده گردند.

https://foodresearch.tabrizu.ac.ir/article_21212_5efbae971f86453c04e72e25fb201d46.pdf

دانشگاه تبریز پژوهش های صنایع غذایی 2008-515X 35 4 2025 12 22 Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil مقایسه‌‌‌‌‌‌ی بازده سامانه توأم فراصوت- کلونجر و سامانه کلونجر در استخراج اسانس انیسون 85 101 20908 10.22034/fr.2025.67500.1967 FA میرمحمد موسوی مهماندوستی گروه فنی کشاورزی - پردیس ابوریحان - دانشگاه تهران - تهران - ایران محمد ابونجمی گروه فنی کشاورزی - پردیس ابوریحان - دانشگاه تهران - تهران - ایران سعید گودرزی مرکز تحقیقات گیاهان دارویی- دانشکده داروسازی – دانشگاه علوم پزشکی تهران - تهران - ایران اکبر عرب حسینی گروه بیوسیستم فنی کشاورزی - پردیس ابوریحان - دانشگاه تهران - تهران - ایران Journal Article 2025 05 26 Extended Abstract Introduction: Anise (Pimpinella anisum L.), commonly known as Roman anise or Badian, is an annual herbaceous plant belonging to the Apiaceae (Umbelliferae) family and has been recognized as one of the oldest medicinal plants. This plant grows to a height of 30–50 cm and produces small white flowers arranged in compound umbels, along with greenish-yellow fruits that are pointed at the apex with five prominent ridges. According to traditional Iranian medicine, anise seeds possess a warm and dry nature and have been used for the prevention and treatment of various diseases. The seeds, especially when fresh and unpeeled, are the primary part used for medicinal and aromatic purposes. Major essential oil constituents include anethole (~81%), methyl chavicol, linalool, himachalene, and alpha-terpineol. Anise essential oil is applied in pharmaceuticals and cosmetics to improve respiratory function, as an ingredient in perfumes and soaps, and topically to enhance drug penetration through the skin. Efficient extraction methods are crucial due to the high value of essential oils. Conventional techniques like hydro-distillation and solvent extraction often show limitations such as low yield, long extraction time, high energy consumption, loss of thermolabile compounds, and potential solvent residues. Consequently, green and sustainable extraction technologies have gained attention. Modern extraction methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction, rapid distillation, and subcritical water extraction offer advantages including shorter processing time, reduced solvent consumption, and lower environmental impact. UAE, in particular, has received significant interest due to cavitation effects that enhance solvent penetration, mass transfer, and extraction efficiency at lower temperatures, preserving heat-sensitive compounds like phenolics. Previous studies have shown that ultrasound significantly affects essential oil yield depending on power, duration, and mode. For example, Thakker et al. (2018) applied ultrasound-assisted hydro-tropic extraction (UAHE) to isolate geraniol from Cymbopogon martini leaves, optimizing amplitude, pulse cycles, and extraction parameters. Liu et al. (2019) optimized Sono-Clevenger conditions for Iberis amara seeds and demonstrated improved efficiency compared to conventional hydro- and steam-distillation. Hamza Alasalvar et al. (2021) showed effective and sustainable extraction of phenolic antioxidants from Lavandula angustifolia, and Bahmani et al. (2015) observed that ultrasound pretreatment enhanced tarragon leaf essential oil yield, with sonication time having a significant effect. Considering the wide applications of anise essential oil in food, pharmaceutical, and healthcare industries, this study aimed to investigate efficient extraction methods using conventional Clevenger hydro-distillation and a newly designed ultrasound–Clevenger system. The study compared extraction yield, energy consumption, and physicochemical properties of essential oils. The novelty of this work lies in the application of continuous and pulsed ultrasound at different powers and durations to reduce energy consumption while preserving essential oil quality. Materials and Methods Sample Preparation Anise seeds used in this study were obtained from Pakkan Seed Company, Isfahan, Iran. The seeds were ground using a mechanical grinder (Nosh Shekan, Khorasan, Iran). For each experiment, 25 g of ground seeds were used. Essential Oil Extraction Using Clevenger Apparatus For hydro-distillation using a conventional Clevenger apparatus, 25 g of ground anise seeds were transferred into a 1000 mL round-bottom flask and mixed with 500 mL of distilled water. The flask was placed on a heater and connected to a Clevenger apparatus, which was fixed on a metal stand using clamps. Distilled water was added to the graduated arm, and the inlet was sealed with cotton wool. The start time was recorded at the appearance of the first essential oil drop. After 180 min, the extracted oil was measured from the graduated arm, transferred into a vial, dried over anhydrous sodium sulfate, and the weight was recorded. Vials were sealed with foil and Parafilm and stored at 4°C until analysis. Ultrasound–Clevenger System The ultrasound–Clevenger system was designed to simultaneously apply ultrasonic waves and Clevenger distillation. The probe dimensions were measured and a preliminary design was created using SolidWorks 2016. The Teflon-coated ultrasonic probe was inserted into the flask to a depth of 2 cm to ensure proximity to the bottom . Essential Oil Extraction Using Ultrasound–Clevenger In this method, 25 g of ground sample was mixed with 500 mL of distilled water in the two-necked flask. Extractions were performed at three ultrasonic power levels (200, 350, and 500 W), three sonication durations (20, 40, and 60 min), a fixed frequency of 20 kHz, and three pulse modes (continuous, 2s off–2s on, 4s off–2s on). The selection of variable levels was based on literature, preliminary experiments, and experimental design. Ultrasonication was applied simultaneously with Clevenger distillation using a Swiss-made ultrasonic generator (AMMMP, M.P. Interconsulting) and an on–off ultrasonic device manufactured by Mafoqot Fanavari Co. Essential Oil Yield For the conventional Clevenger method, the extraction was stopped after 180 min. For the ultrasound–Clevenger method, the extraction was stopped at the time indicated in the experimental design (Table 1) from the appearance of the first essential oil drop. The total collected oil was measured volumetrically and expressed in mg per 25 g of ground seeds. Energy Consumption Energy consumption during each experiment was measured using a power meter (UT230B-EU, UNI-T, China). The results from both methods were compared. Chemical Composition Quantitative and qualitative analyses of major essential oil components including anethole, estragole, zingiberene, and γ-himachalene were performed using GC–MS at the Medicinal Plants Research Center, Jahad University, Tehran. The analysis was conducted using an Agilent 6890 GC system with a BPX5 column (30 m × 0.25 mm i.d., 0.25 μm film thickness). One microliter of n-hexane-diluted sample was injected. The oven temperature program was as follows: 50 °C for 5 min, ramp at 3 °C/min to 240 °C, then 15 °C/min to 300 °C with a 3-min hold. Injector temperature was 290 °C, split ratio 1:35, helium carrier gas flow 0.5 mL/min. Mass spectra were recorded using an Agilent 5973 MS with electron ionization at 70 eV, ion source at 220 °C, scanning from 40–500 m/z. Data were processed using ChemStation software. Statistical Analysis Data were analyzed and optimized using response surface methodology (RSM) with a Box–Behnken design (BBD) in Design Expert 12. Independent variables included ultrasonic power, extraction time, and pulse mode, while dependent variables were essential oil yield and energy consumption. Optimization was performed at a 95% confidence level. Results and discussion: The essential oil yield of anise seeds was compared between Sono-Clevenger and conventional Clevenger methods. Results indicated that the ultrasound-assisted method achieved comparable yields in a shorter time. ANOVA showed that extraction time significantly affected the yield (P < 0.05), while power and pulse mode had minor effects. The pulse mode (4 s off–2 s on) improved mass transfer by creating cyclic high-intensity peaks, facilitating better release of essential oil at lower powers (Aguiló-Aguayo et al., 2017). Energy Consumption: Energy use was significantly reduced with Sono-Clevenger. ANOVA confirmed extraction time as a significant factor, while ultrasonic power had no significant effect. The linear model showed good fit (R2 = 0.7362), indicating reliable prediction of energy consumption. Statistical Analysis and Optimization: The models were validated using RSM with Box–Behnken design. The optimal condition was 200 W, 20 min, and pulsed mode 4s off–2s on. Validation experiments confirmed the predicted essential oil yield (166.79 mg/25 g seeds) and energy consumption (0.896 kWh). GC–MS Analysis: Chemical profiling showed anethole as the main component (92.89% in Sono-Clevenger vs. 89.9% in Clevenger). Other major compounds like estragole, γ-himachalene, and zingiberene were higher in the ultrasound-assisted extraction, indicating better preservation and release of key bioactive compounds. In summary, the Sono-Clevenger system improved extraction efficiency, reduced energy consumption, and maintained essential oil quality compared to conventional hydro-distillation. Conclusion: The study demonstrated that the ultrasound-assisted Clevenger (Sono-Clevenger) method enhanced essential oil extraction from anise seeds compared to conventional hydro-distillation. Optimal conditions (200 W, 20 min, 4s off–2s on) provided higher yield, better preservation of bioactive compounds such as anethole, estragole, γ-himachalene, and zingiberene, and significantly reduced energy consumption. Statistical analysis validated the model and confirmed reliability of predictions. Sono-Clevenger offers a rapid, energy-efficient, and effective extraction technique, making it suitable for industrial applications in food, pharmaceutical, and cosmetic sectors. در این تحقیق استخراج اسانس از بذر گیاه انیسون به روش تقطیر با آب همزمان با اعمال امواج فراصوت (فراصوت-کلونجر) و روش مرسوم تقطیر با آب به تنهایی (کلونجر) صورت پذیرفت. نتایج بدست آمده از نظر بازده استخراج، انرژی مصرفی و خواص فیزیکی و شیمیایی مورد مقایسه قرار گرفت. برای این منظور آزمایش‌ها در سه سطح توان فراصوت (200، 350 و 500 وات)، سه سطح زمان اعمال فراصوت (20، 40 و 60 دقیقه) و روش موج دهی فراصوت (پیوسته، 2 ثانیه خاموش- 2 ثانیه روشن و 4 ثانیه خاموش-2 ثانیه روشن) در فرکانس ثابت 20 کیلو هرتز انجام شد. روش استخراج اسانس با استفاده از کلونجر در مدت زمان 180 دقیقه و دمای جوش نیز به عنوان شاهد در نظر گرفته شد. نتایج نشان داد که طبق شرایط بهینه، نقطه‌ی بهینه در زمان 20 دقیقه، توان 200 وات و موج‌دهی 4 ثانیه خاموش- 2 ثانیه روشن ،با حداقل مصرف انرژی و کاهش 1/4 دقیقه‌ای زمان، فرآیند استخراج اسانس انیسون تکمیل شد. استفاده از سامانه‌ی فراصوت- کلونجر به میزان قابل توجهی زمان استخراج اسانس را کاهش داده و همچنین در کاهش مصرف انرژی نقش مهمی را دارد. در ترکیبات اسانس استخراج شده در شرایط مختلف توسط کروماتوگرافی گازی- طیف سنجی جرمی، تفاوت‌هایی در نوع و میزان ترکیبات مشاهده شد، به طوری که بیشترین درصد آنتول از مهمترین ترکیب موجود در اسانس انیسون ، در نمونه‌های تحت تیمار فراصوت- کلونجر بوده و همچنین این روش در استخراج ترکیبات استراگول، گاما هیماچالین ( ترکیب طبیعی از خانواده سزکویی ترپن)و زینجیبرن (سزکویی ترپن اصلی موجود در اسانس زنجبیل) نسبت به روش کلونجر برتری داشت.

https://foodresearch.tabrizu.ac.ir/article_20908_d905777fd841f132ab0de8a78ddaff4c.pdf