Editorial
Volume 21, Issue 1 , August 2022
Research Paper
Abstract
In this study, heat treatments (Temperatures of 50 oC, 60 oC and 70 oC for 1h & 2 h in 75-80% RH) and low temperatures (0 oC and -5 oC for 24 h and 48 h) were used in controlling of storage pests in Ghasb and Shamsaei date varieties. After treating and packaging, the date varieties were stored in ...
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In this study, heat treatments (Temperatures of 50 oC, 60 oC and 70 oC for 1h & 2 h in 75-80% RH) and low temperatures (0 oC and -5 oC for 24 h and 48 h) were used in controlling of storage pests in Ghasb and Shamsaei date varieties. After treating and packaging, the date varieties were stored in cold room and also at ambient temperature for 6 months and the rate of pest infestation, microbial and chemical analysis were carried out after 2 interval months of storage. Oligonychus afrasiaticus and Ephestia figulliella were reported as important pests of Ghasb and Shamsaei dates in Shahdad region. Temperature of 70 oC for 2 h was the most effective for disinfestation and reduction of microbial load in Ghasb and Shamsaei date fruits. The rate of pest infestation and acidity (as lactic acid) in the samples of stored at ambient temperature increased during storage. The samples stored in cold room had not only the lowest rate of acidity and pest infestation but also the rate of infestation and acidity significantly reduced in these samples during storage. Cold room was effective in preventing the activity of microorganisms and pests in Ghasb and Shamsaei date varieties.
Research Paper
Azar Naghavi Gargari; Narmella Asefi; Leila Roofegarinejad
Abstract
In the present study, the two-dimensional modelling of heat transfer during the deep-fat frying process was investigated. In the first stage, three temperature levels of 150, 160, and 170 °C were selected for frying and recorded by a K-type thermocouple. In order to record the temperature changes ...
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In the present study, the two-dimensional modelling of heat transfer during the deep-fat frying process was investigated. In the first stage, three temperature levels of 150, 160, and 170 °C were selected for frying and recorded by a K-type thermocouple. In order to record the temperature changes of the sample during the frying process, a three-channel T-thermocouple was placed in the center, on the surface, and between these two points of the sample. In the next step, based on the temperature-to-time diagram, during five periods of frying, the moisture and oil content were measured at all three oil temperatures. As the temperature of the oil increased, both the oil and moisture content of the potatoes decreased. Then, the heat transfer parameter, including the convective heat transfer coefficient, in the range of 83.97578.4 W/m2.K, was calculated and determined. The result showed that the convective heat transfer coefficient is high at high temperatures because of moisture exiting and the high turbulence of the oil flow. This coefficient also has a large influence on frying. The convective heat transfer coefficient was considered the most important parameter in heat transfer modeling, and it was used in software simulation. The geometry of the potato slices was disc-shaped. The mathematical equations of heat transfer were solved using Fourier's law, and the results of solving the equations in modelling were used by COMSOL Multi-Physics software version 5.3.1, and the temperature distribution at the surface and inside the sample was modelled with this software. Finally, the available profiles were represented.
Research Paper
Mohammad Javad Mahmoodi; Reza Ghazagh Jahed; Mohammad Vahedi Torshizi
Abstract
Evaluation of the effect of ohmic pretreatments and blanching (enzyme removal) on changes in the biochemical properties of carrots was the purpose of this research in the drying process using the response surface method. Sliced carrot samples were added and left at 3, 5, and 7 minutes and 40, 60, and ...
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Evaluation of the effect of ohmic pretreatments and blanching (enzyme removal) on changes in the biochemical properties of carrots was the purpose of this research in the drying process using the response surface method. Sliced carrot samples were added and left at 3, 5, and 7 minutes and 40, 60, and 80 volts. In the blanching pre-treatment, carrot samples were subjected to hot air from boiling distilled water for 5, 10, and 15 minutes to complete the pre-treatment process. This study dried slices of carrot samples at 360, 600, and 900 W using a microwave dryer. After drying, the amounts of antioxidant, total phenol, and flavonoid contents were determined. Then the results were analyzed using response surface methodology. The findings revealed that the high voltage and time in the ohmic pretreatment, as well as the time in the blanching pretreatment, had the lowest decreasing antioxidant content during the drying process. The lowest concentration of antioxidants was at the lowest voltage and time. Increasing the microwave power reduced the content of antioxidants, and lower drying powers had a higher antioxidant content in the dried samples. For the total phenol and flavonoid content in the ohmic pretreatment, the time and voltage of the pretreatment decreased their content, and increased power caused more total phenol and flavonoid content to be retained in the samples. Also, based on the optimization performed, the best microwave power was 360, 40 V ohmic voltage, and 3 minutes.
Research Paper
Yasamin Fayaz; Nargess Moorki
Abstract
Aquatic plants are one of the most important sources of bioactive compounds with antioxidant activity. The aim of this paper is to optimize the microwave extraction of antioxidant compounds including chlorophyll a and b, carotenoids, and phenolic compounds from Laurencia papillosa based on extraction ...
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Aquatic plants are one of the most important sources of bioactive compounds with antioxidant activity. The aim of this paper is to optimize the microwave extraction of antioxidant compounds including chlorophyll a and b, carotenoids, and phenolic compounds from Laurencia papillosa based on extraction time, microwave power, solvent type, and solvent to sample ratio. Experimental design was performed using Design Expert with 25 runs, and the amounts of the mentioned antioxidant compounds were measured. The results for chlorophyll a and b showed that none of the extraction factors had a significant effect (P > 0.05) on these two types of chlorophylls. In relation to carotenoid extraction, the time, time and solvent interaction, and time and power interaction had significant effects (P 0.05), and according to the results, the optimum conditions for carotenoid extraction include methanol as the solvent with a ratio of 10.5 to 1, power of 156 watts, and time of 24.5 minutes. Regarding phenolic compounds, solvent, time, solvent and time interaction, and solvent and power interaction had significant effects (P 0.05), and the optimum conditions of phenol extraction include methanol as the solvent with a ratio of 12.5 to 1, power of 180 watts, and time of 10 minutes. The results of this paper indicate that Laurencia papillosa has significant antioxidant properties, and by controlling the effective parameters in the microwave extraction process, the maximum amount of antioxidant compounds can be obtained.
Research Paper
roya bagheri; Peyman aryaee
Abstract
In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan ...
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In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan (1, 1.5, and 2% w/w), basil seed gum (0.5, 1, and 1.5% w/w), and nettle essential oil (0.5, 1, and 1.5% w/w) were added to the burgers. The produced hamburgers were analyzed by chemical and microbial parameters: Total Viable Count (TVC) and Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N), and Free fatty acid (FFA)) evaluation at 3-day intervals within 12 days. Also, sensory evaluations were carried out. The results of this study showed that the rate of chemical and microbial spoilage of hamburger was slowed by the application of chitosan, basil seed gum, and nettle essential oil. Treatments with this combination Sample S13, S08, and S11 had the best result sensory evaluation indicated that the sample containing S11 had a favorable acceptance rate and could be used to extend the shelf life of hamburgers during refrigerated storage.
Research Paper
Zahra Malekzadeh; Seyed Ebrahim Hoseini; Homa Behmadi
Abstract
Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted ...
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Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted in recent years to replace phosphate in meat products. Due to the unique functional properties of phosphates, their complete removal is technologically challenging. The aim of the present study was to partially replacement of phosphate in cocktail sausages with modified potato starch. Effect of adding three types of starch including: Acetylated distarch adipate, Hydroxypropyl distarch phosphate and Starch sodium octenyl succinate at two levels of 1.35 and 2.7% compared to samples of sausages produced with commercial phosphate (Control sample - no modified starch) on physicochemical properties of sausage including pH, cooking loss, tissue firmness, microbial characteristics (coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella and mold and yeast) and sensory characteristics (color, odor, texture and acceptance) were evaluated in a 5-point hedonic system during 30 days of storage (zero, 15 and 30 days after production). Replacement of phosphate with modified starch did not make a significant difference in the pH of the samples with the control. No significant difference (p <0.05) was observed in the cooking loss of samples containing 1.35% of modified starch with the control sample. The cooking loss was significantly higher in sausages containing 2.7% of modified starch with higher moisture content. All samples were microbiologically in accordance with Iranian national standards. Formulated sausage samples were not significantly different (p <0.05) from the control at time zero. After 30 days of storage, the microbial load of treatments containing 1.35% of acetylated diastarch adipate and hydroxypropyl diastarch phosphate were less than the control. Increasing the amount of starch to 2.7%, regardless of their type, increased the microbial load. In this study, the most desirable formula in terms of quality were sausages containing 1.35% modified hydroxypropyl diastarch phosphate starch and sausages containing 2.7% modified sodium starch actinyl succinate starch were less desirable compared to other formulations.
Research Paper
Reza Saiad Haghshomar; Reza Mohammadigol; Babak Valizadehkaji
Abstract
In the present study, visible/shortwave near-infrared reflectance spectroscopy (Vis/SWNIR, 425–950 nm) was used to predict the taste index (SSC/TA) and flesh firmness of fig fruits. Besides, the efficiency of LDA and QDA classifiers in detecting ripe, semi-ripe, and unripe figs was studied based ...
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In the present study, visible/shortwave near-infrared reflectance spectroscopy (Vis/SWNIR, 425–950 nm) was used to predict the taste index (SSC/TA) and flesh firmness of fig fruits. Besides, the efficiency of LDA and QDA classifiers in detecting ripe, semi-ripe, and unripe figs was studied based on a combination of pretreatment methods. A total of 167 fig trees were selected for the development and validation of the models. Principal component analysis (PCA) was employed to extract the principal components of the spectra. PLS performance and common spectral data pretreatment methods were evaluated using the residual prediction deviation (RPD), predictive correlation coefficient (rp), and root mean square error of prediction (RMSEP). Moreover, the efficiency of the classifiers and pretreatment methods was evaluated using the mean overall accuracy (%) of the testing samples. The highest mean value of RPDs based on the combined pretreatment method of MA + de-trending was 1.79 for flesh firmness (RMSEP = 1.64, rp = 0.845) and 0.89 for the taste index (RMSEP = 10.09, rp = 0.215).LDA and QDA classifiers had an overall accuracy of 93.33 percent (in no-pretreatment spectral data).
Research Paper
Alireza Ghodsvali; Jalal Mohamadzadeh
Abstract
Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects ...
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Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects of ozone gas concentration and exposure time after a four-months storage period on some characteristics of Fajr Var. rice including cooking time, loss of solids, Water absorption, amylose content, the weight of cooked rice, cooked grain elongation ratio, gelatinization score and volumetric expansion) using a completely randomized design in (4×4) factorial experiments with four levels of ozone concentration (i.e. 0, 25, 50 and 75 ppm) and four levels of exposure time (i.e. 1, 3, 5 and 7 days) with three replications were examined. The results showed that the ozone gas concentration had a significant effect at the (P<0.01) on all cooking characteristics of rice grain except volumetric expansion, cooked grain elongation, cooking time, gelatinization score and amylose content. The maximum weight of rice cooked (13.12 g), water absorption (8.12 g), loss of solids (0.59 g), cooked grain elongation (1.428) with a significant difference (P <0.05) occurred at concentrations of 0, 25, 50 and 75 ppm, respectively. In addition, there was no significant difference (P <0.05) for the cooking time (11.71 min), gelatinization score (2.63) and amylose content (23.24%) with the ozone concentrations (50, 75 and 25 ppm), respectively. The volumetric expansion characteristics (P<0.05), the content of solids and the amount of amylose (P <0.01) were significantly affected by the duration of treatment, so that the maximum volumetric expansion (4.16), weight loss of solids (0.613 g), and the rate of amylose (24.80%) were observed at 1, 3 and 1 day, respectively. Therefore, regarding the interaction between ozone gas concentration and exposure time, it was recommended to the storage of rice grain ozonation with 25 ppm for five days must be used because of having a maximum weight of boiled rice (11.51 gr) and water absorption (10.11 gr) with significant differences (p< 0.01), and no significant effects (p< 0.01) on the other characteristics.
Research Paper
Mansoureh Sadat Daneshzadeh; Hossein Abbaspour; Leila Amjad; Abdorreza Mohammadi Nafchi
Abstract
In recent decades, efforts to find sustainable green solutions and replace conventional packaging materials with natural resources have increased. In the present research, the influence of methanol extract from Eryngium billardieri (0, 1, 3, and 5%) on some physico-mechanical properties and antibacterial ...
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In recent decades, efforts to find sustainable green solutions and replace conventional packaging materials with natural resources have increased. In the present research, the influence of methanol extract from Eryngium billardieri (0, 1, 3, and 5%) on some physico-mechanical properties and antibacterial activity of sago starch films was investigated. The results showed that increasing the extract concentration resulted in a significant (P 0.05) increase in the films' water absorption capacity (1.883.16 g water/g dry film) and water vapour permeability (1.6310-112.3210-11 g/m s.s.Pa).The solubility of the films in water was obtained to be in the range of 18.21‒18.53%, and increased slightly with increasing the extract concentration. Tensile strength and Young’s modulus changed in the range of 13.11‒19.34 MPa and 100.14‒115.25 MPa, respectively. Compared to the control film, the composite films represented more flexibility, and the elasticity was continually enhanced with an increasing percentage of the extract. Both gram-positive and gram-negative bacteria were resistant to the films' antimicrobial activity. Based on the results obtained in this study, due to the improved properties of the sago starch film, the composite films could be effectively used in the production of the capsule shell materials.
Research Paper
Sahra Farhadi
Abstract
Yoghurt is one of the most important dairy products consumed in human society. So, increasing the quality of yoghurt is very important. Several strains of lactic acid bacteria, used as starter cultures to make yoghurt products, produce exopolysaccharides that can improve the textural properties of the ...
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Yoghurt is one of the most important dairy products consumed in human society. So, increasing the quality of yoghurt is very important. Several strains of lactic acid bacteria, used as starter cultures to make yoghurt products, produce exopolysaccharides that can improve the textural properties of the products. In this study, the physical (syneresis), rheological (viscosity and firmness), and sensorial properties of yoghurt samples produced with exopolysaccharide-producing starter cultures (Hansen, Saco, and Fermentotec) were investigated during 21 days of storage. Samples with Fermentotec starter culture had lower syneresis and were more viscous and firm than those made with Hansen and Saco starter cultures, and yoghurts produced with Fermentotec starter were whiter, firmer, and more cohesive and adhesive than samples produced with Hansen and Saco. Results showed that the Cross model is the best-fitting model for three types of products. Fermentotec starter is recommended for improving the quality of stirred yoghurt.
Research Paper
Azadeh Ranjbar Nedamani; Seyedeh Maedeh Hashemi
Abstract
In this work, the application of natural pigment in bread was studied according to consumer’s attitudes. The amount of 0, 0.5, 1.5, and 2 g oleoresins of spinach chlorophyll and tomato lycopene, also the Berberis Vulgaris extract was added to 30 g dough. After bread cooking, the bread moisture, ...
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In this work, the application of natural pigment in bread was studied according to consumer’s attitudes. The amount of 0, 0.5, 1.5, and 2 g oleoresins of spinach chlorophyll and tomato lycopene, also the Berberis Vulgaris extract was added to 30 g dough. After bread cooking, the bread moisture, the porosity, sensory evaluation, bread number, and color parameters of L*, a*, and b* were measured. The results show the addition of pigments decreases the bread moisture. But increased the porosity of bread. The lycopene oleoresin had the highest effect on porosity and berberis Vulgaris had the lowest effect. The addition of colors had a significant effect on color parameters. After sensory evaluation, the difference between three types of pigments showed the chlorophyll and lycopene oleoresins had no significant differences in bread quality number but the difference between Berberis Vulgaris extract was significant from two others. Generally, the results showed three natural pigments can be used in bread making and they can produce suitable bakery characteristics in bread as well as the consumers’ attitudes increasing.
Research Paper
Shahin Zomorodi; Mojtaba Agdar ghare aghaji; Mehdi Gharekhani; Shahram Hanifian
Abstract
Enzymatic and chemical activities in fish fillets in the refrigerator lead to spoilage and reduce product quality. In this regard, the use of edible coatings with antioxidant compounds is an effective way to maintain the quality of fish. In this study, the effect of an Althaea officinalis mucilage coating ...
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Enzymatic and chemical activities in fish fillets in the refrigerator lead to spoilage and reduce product quality. In this regard, the use of edible coatings with antioxidant compounds is an effective way to maintain the quality of fish. In this study, the effect of an Althaea officinalis mucilage coating containing 0, 0.25, and 0.5% concentrations of orange peel essential oil in reducing chemical spoilage and increasing the shelf life of fish fillets in the refrigerator was investigated during 16 days of storage. The amount of volatile nitrogen bases, free fatty acids, peroxide, and thiobarbituric acid indexes increased during the storage period of fillet, which was less in samples coated with mucilage containing orange peel essential oil than in other treatments (P 0.05). Based on the results of the sensory evaluation, control and treatments coated with mucilage up to the fourth day of storage, treatments coated with mucilage containing 0.25% of essential oil until the 8th day of storage, and treatments coated with mucilage containing 0.5% of essential oil up to the 12th day of storage, were acceptable.
