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

The effect of nanocapsules containing mango-eggplant peel extracts on the physicochemical, oxidative, microbial and sensory characteristics of refrigerated beef burgers during storage

Volume 23, Issue 2 , December 2024, , Pages 69-90

https://doi.org/10.22092/fooder.2024.366896.1404

Abstract

Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. ... Read More Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. The objective of this research was to examine the impact of both free and nonencapsulated forms of mango-eggplant peel extracts (M-EPEs) administered at concentrations of 200, 450, and 700 mg/kg as natural preservatives on the physicochemical, oxidative, microbial, and sensory attributes of beef burgers over a 7-day storage period at a controlled temperature of 4°C. The findings indicated that throughout the storage period, there was a significant increase in oxidative indices, specifically peroxide and thiobarbituric acid (TBA) levels, as well as in microbial load, which included counts of aerobic mesophilic bacteria, psychrophilic bacteria, coliforms, molds, and yeasts. Consequently, these changes resulted in an elevation of pH and total volatile basic nitrogen (TVB-N) levels, alongside a reduction in hardness and color indices L*, a*, and b* of the samples (p < 0. 05) M-EPEs demonstrated significant antioxidant and antimicrobial properties in burgers, with these effects being concentration-dependent. Both forms of these extracts effectively diminished the rate of change in the physicochemical properties of the samples throughout the storage period. This was achieved by attenuating the oxidation rate of lipids and mitigating the microbial load present in the burgers. The highest oxidative stability and the lowest microbial load were observed at the maximum concentration of additives, specifically 700 mg/kg. At the conclusion of the storage period, the antioxidant and antimicrobial efficacy of the nonencapsulated extracts was found to be superior to that of their free counterparts. The findings from the sensory evaluation revealed a notable influence of the extracts on preserving the sensory acceptability of the burgers throughout the storage duration. In conclusion, the findings of this research indicate that M-EPEs exhibit significant antioxidant and antimicrobial properties. These natural extracts have the potential to serve as effective preservatives, thereby enhancing the quality and safety of meat burgers while also prolonging their shelf life without compromising sensory attributes. According to the findings, the sample containing nanocapsules of extracts at a concentration of 700 mg/kg emerges as the most effective treatment option.

Number of Volumes	21
Number of Issues	63
Number of Articles	573
Number of Contributors	1,114
Article View	693,648
PDF Download	422,609
View Per Article	1210.55
PDF Download Per Article	737.54
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Number of Submissions	344
Accepted Submissions	179
Acceptance Rate	47
Time to Accept (Days)	148
Number of Indexing Databases	8

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