Food Engineering Research

Research Paper

Optimization of the Extraction Process of Bioactive Compounds from Orange Peel Waste Using Subcritical Water

niloofar Ghasempour; Amir hussein Elhami Rad; MAJID javanmardi; Elham Azarpazhooh; Mohammad Armin

Volume 25, Issue 1 , April 2026, Pages 1-20

https://doi.org/10.22092/fooder.2026.368574.1416

Abstract

This study aimed to optimize the extraction of bioactive compounds (antioxidant and antimicrobial) from orange pomace, a byproduct of orange juice production. A Face-Centered CCD design was employed to maximize extraction yield, total phenolic content, and antioxidant activity using subcritical water. ... Read More

Research Paper

The Effect of Ozone Gas Treatment on Fungal contamination, Chemical Indices and Germination of Wheat Grain (cv. Morvarid)

Volume 25, Issue 1 , April 2026, Pages 21-40

https://doi.org/10.22092/fooder.2026.369804.1424

Abstract

Extended Abstract Abstract Wheat, providing about 47% of the daily caloric intake of Iranian households, is considered the most strategic agricultural crop in the country. To introduce novel and environmentally safe approaches for grain storage while maintaining product quality, the effects of ozone ... Read More Extended Abstract Abstract Wheat, providing about 47% of the daily caloric intake of Iranian households, is considered the most strategic agricultural crop in the country. To introduce novel and environmentally safe approaches for grain storage while maintaining product quality, the effects of ozone gas concentration and exposure duration on selected characteristics of Triticum aestivum cv. Morvarid wheat kernels was investigated. The evaluated parameters included germination rate, Zeleny sedimentation value, oil content, acidity and peroxide value of the extracted oil, fungal contamination level, and total aflatoxin content after a four-month storage period. The experiment was conducted using a completely randomized factorial design (4×4), with four ozone concentrations (0, 25, 50, and 75 ppmv) and four exposure durations (1, 3, 5, and 7 days). Analysis of variance showed that ozone concentration, exposure time, and their interaction had significant effects (P< 0.01) on germination rate, Zeleny value, fungal contamination, and total aflatoxin content of the treated wheat. The lowest germination rate (94%) was recorded at 75 ppmv ozone, while the highest (99.0%) occurred at 0 and 25 ppmv with no significant difference (P > 0.05). The highest Zeleny sedimentation value (34.19 mL) was observed at 50 ppmv ozone, and the lowest (30.16 mL) at 0 ppmv. Minimum fungal contamination (3.88 CFU/g) was found at 75 ppmv ozone, while the maximum (2725 CFU/g) occurred in the untreated control. Similarly, the highest total aflatoxin level (14.96 µg/g) was measured at 0 ppmv ozone, whereas at 75 ppmv it was undetectable. Ozone exposure duration also had a significant effect (P< 0.01) on germination rate, Zeleny value, fungal contamination, and aflatoxin content. The maximum germination rate (100%) occurred after 5 days of exposure, and the minimum (96%) after 3 days. The highest Zeleny value (32.72 mL), not significantly different from the 1- and 5-day treatments, was obtained after 3 days, while the lowest (32.15 mL) occurred after 7 days. Overall, increasing ozone concentration significantly (P < 0.01) reduced fungal contamination and total aflatoxin levels in wheat grains. The minimum fungal count (3.88 CFU/g) was obtained at 75 ppmv ozone, whereas the maximum (2725 CFU/g) was found in the untreated control. The highest aflatoxin content (15.11 µg/g) was detected in the control (0 ppmv, 1-day exposure), while it became undetectable at ozone concentrations ≥50 ppmv for all exposure durations. Therefore, controlled use of ozone gas can be regarded as a novel, eco-friendly postharvest technology that contributes to improving the quality and safety of stored wheat grains during long-term storage.

Multi-Mycotoxin Determination in Cereals Using LC-MS/MS Method

Volume 23, Issue 2 , December 2024, , Pages 15-32

https://doi.org/10.22092/fooder.2024.366594.1399

Abstract

A chromatography mass/mass method (LC-MS/MS) was used for the simultaneous determination of aflatoxins, ochratoxin A, zearalenone, deoxynivalenol, toxins T2, HT2 and fumonisins in cereals, and the efficiency of two methods of extracting toxins (one and two steps) and four purification methods (including ... Read More

Comparison of Electric Pulse Field, Ultrasound and Maceration Methods in Investigating the Number of Phenolic Compounds, Antioxidant Power and Color Characteristics of Mefarah (Nepta Crispa) plant

Volume 23, Issue 2 , December 2024, , Pages 1-14

https://doi.org/10.22092/fooder.2024.365247.1384

Abstract

In this research, pulsed electric field (PEF) and ultrasound are used as new methods in extraction of Mefarah plant extract with intensity of 3.5 and 7 kV and frequency of 37 and 80 kHz, respectively, during maceration with three solvents: 96% ethanol, 50% ethanol and water. Parameters such as the amount ... Read More

Active packaging based on cellulose aerogel loaded with Zataria multiflora essential oil and its antimicrobial effect on Escherichia coli O157:H7 in meat stored in the refrigerator

Volume 23, Issue 2 , December 2024, , Pages 91-104

https://doi.org/10.22092/fooder.2024.366082.1394

Abstract

Antimicrobial packaging is a type of active packaging that exerts its antimicrobial effects through contact with food or through release of antimicrobial agent in the packaging space and it can delay, reduce or prevent the growth of spoilage and pathogenic microorganisms in food. The aim of this ... Read More

The effect of wheat fiber on the physical, chemical, sensory and microbial properties of vegetarian sausage

Volume 23, Issue 2 , December 2024, , Pages 33-54

https://doi.org/10.22092/fooder.2024.364214.1379

Abstract

Excessive consumption of processed meat products leads to health problems such as cardiovascular disease, diabetes and various types of cancer. One of the ways to reduce the consumption of meat-based foods is to replace them with vegetable products. The aim of this research was to improve the properties ... Read More

Optimizing the operating conditions of temperature and time of whey desalination process using cationic resins by response surface method

Volume 24, Issue 1 , June 2025, , Pages 1-14

https://doi.org/10.22092/fooder.2025.366792.1401

Abstract

Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were ... Read More

Research Paper

Investigation of physicochemical and antimicrobial properties of edible film based on whey protein-gelatin containing coriander extract

mohammadyar hosseini; setayesh karamali

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.369298.1421

Abstract

In this study, with the aim of improving the physicochemical, mechanical, antioxidant and antimicrobial properties, a biodegradable edible film based on whey protein and gelatin was prepared and the effect of adding coriander extract at different concentrations (0, 1, 2, 3 and 4%) was investigated. For ... Read More

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3D Food Printing Technology: A Review of Methods, Applications, and Factors Affecting Printing Precision

Sheida Esmaielzadeh; Hannan Lashkari

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.370021.1426

Abstract

The Food and Agriculture Organization (FAO) estimates that by 2050, food production must rise by 70% in order to feed the world’s projected 9.9 billion people. Therefore, newer and novel technologies are deemed essential to feed the world’s population in the most sustainable way. Lately, new food ... Read More

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Beyond Surface Sterilization: Shaping the Future of Stone Fruit Preservation with Cold Plasma through Deciphering Its Interactions with Fruit Physiology

Nadereh Tabrizi; shahin zomorodi

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.370471.1430

Abstract

Stone fruits, including peach, nectarine, apricot, plum, and cherry, are of high nutritional and economic value but remain highly perishable, with short shelf life and sensitivity to biotic and abiotic stressors posing critical challenges in the postharvest supply chain. Atmospheric cold plasma (CAP) ... Read More

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Research Paper

Optimization parboiling of Tisa variety using response surface method

asefeh latifi; pardis ramzani

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.370536.1431

Abstract

Tisa is a high yield rice that its broken and chalky rice is more than local rice. Proper postharvest method like parboil can improve this properties. Parboil is a hydrothermal process consisting of three steps which include soaking, steaming and drying. It can improve milling properties of rice, increasing ... Read More

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Research Paper

Visual evaluation of kidney bean accessions from the National Plant Gene Bank of Iran

Mehrzad Ahmadi; Ali Akbar Ghanbari; Zeinab Sharafi

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.370846.1432

Abstract

This study investigated 115 kidney bean accessions, comprising 95 medium-seed and 20 long-seed types, obtained from the collection of the National Plant Gene Bank of Iran. ImageJ software was used for image processing and to measure traits including length, width, thickness, perimeter, area, the length-to-width ... Read More

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Research Paper

Evaluation of Active Quince Seed Mucilage-Based Packaging with Emphasis on Antimicrobial and Antioxidant Properties

Alireza Qolizadeh Qare Qeshlagh; Abolfazl Kamkar; Ali Misaghi; Amirali Anvar

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.371459.1438

Abstract

In this study, active packaging films based on quince seed mucilage and bacterial nanocellulose were developed with different concentrations of thyme essential oil (0.5%, 1%, and 1.5%), and their antimicrobial and antioxidant properties were evaluated. The results of Minimum Inhibitory Concentration ... Read More

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Research Paper

The Effect of Salt Level, Temperature, and Storage Duration on the Textural Properties of Toast Bread

Mohammad Vahedi Torshizi; saeid minaei; Sajad Kiani

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.371502.1439

Abstract

Bread is one of the most important staple foods worldwide, and its quality plays a crucial role in consumer acceptance. This study evaluated the effects of salt concentration (7–34 g/Kg of dough), storage temperature (4°C and 15–20°C), and storage duration (7 days) on the textural properties of ... Read More

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Research Paper

Optimization of production conditions (percentage of vinegar, salt, and storage environment) of fermented jalapeno peppers with commercial probiotic strain Lactobacillus acidophilus (LA5)

Fatemeh Jalili; Abbas Abedfar; Shadi Haddadizadeh; Neda Tanhaei

Articles in Press, Accepted Manuscript, Available Online from 06 May 2026

https://doi.org/10.22092/fooder.2026.371662.1440

Abstract

In recent years, attention to functional foods containing probiotics as a solution to improve health has increased significantly. However, maintaining the viability of Lactobacillus acidophilus (LA5) in acidic and salty products such as jalapeno pepper pickles under the influence of key factors such ... Read More

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Number of Volumes	21
Number of Issues	63
Number of Articles	581
Number of Contributors	1,130
Article View	695,081
PDF Download	425,382
View Per Article	1196.35
PDF Download Per Article	732.15
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Number of Submissions	346
Accepted Submissions	179
Acceptance Rate	47
Time to Accept (Days)	148
Number of Indexing Databases	8

Volume 25 (2026)

Volume 24 (2025)

Volume 23 (2024)

Volume 22 (2023)

Volume 21 (2022)

Volume 20 (2021)

Volume 19 (2020)

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