Editorial
Volume 22, Issue 2 , March 2024
Research Paper
Elham Azarpazhooh; Parvin Sharayei; Hadi Zeraatgar; Bita Beyzaie
Abstract
Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite ...
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Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite design. For this purpose, pastilles using jujube-apple puree as the main base of the formulation with percentages (20: 80, 40: 60: and 60:40 w/w of jujube-apple), flaxseed mucilage gum as a foam-forming amount (zero, 1, and 2%), whey protein concentrate as a source of protein and foam stabilizer (zero, 10 and 20%) were produced and tested using the response level method. The physical properties of the produced pastilles such as foam density, gas holding capacity, texture, color changes, and sensory evaluation were evaluated. In all cases, the quadratic model was able to fit the laboratory data appropriately. The results showed that the increase of gum in the pastille tissue increased the gas retention and decreased the density. With increasing the percentage of jujube-apple, in all percentages of whey protein, the firmness of the lozenge texture increased linearly. As the amount of flaxseed increased, the color changes first increased and then decreased. As the percentage of jujube-apple increases, the percentage of overall acceptance increases. While increasing the percentage of flax gum and whey protein had no significant effect on increasing the overall acceptance of samples. The optimal conditions for the formulation of puffy pastille were obtained with the percentage of jujube-apple 57:43%, flaxseed mucillage gum 2% and whey protein 13%. In optimal conditions, gas holding capacity, foam density, color changes, texture stiffness and overall acceptance were 45.55%, 0.244 g/ml, 50.11, 9.59 N and 4.47, respectively.
Research Paper
Alireza Rahman; Farzad Kazemipour; Fatemeh Hosseinmardi
Abstract
Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was ...
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Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was formulated with varying concentrations of eggs (0, 4.15, 7.15, 10.15, and 13.15%) mixed with Physalis fruits and tragacanth gum, as well as their combination. The mayonnaise was stored at 4°C during manufacturing and over a 6-month period. Tests for pH levels, emulsion stability, particle sizes, peroxide index, viscosity measurements, colorimetric analysis for brightness (L*), yellowness (b*), and redness (a*) values were conducted in addition to testing for molds and yeasts. The data was processed using SAS statistical software version 9.3, employing Duncan's multivariate method for comparing means and with a 95% confidence interval (α = 0.05). The findings demonstrated that for the control treatment, there was a statistically significant divergence (p ≤ 0.05) between the significance index for each predictor and the control treatment. The comparison of the collected results showed that the usage of 3% Physalis angulate fruit and 6% tragacanth gum had no considerable effect on the observed factors. But, when values increased above these percentages, it led to a decrease in brightness index (L*) and yellowness (b*). Additionally, parameters such as particle size indicators, yellowness, cohesiveness, adhesion force, acid number, peroxide index, viscosity, pH, redness index (a*) along with molds and yeasts numbers were substantially higher than standard treatment after 6 months of storage (p≤0.05). Consequently, it was concluded that using 3% Physalis fruit and 6% tragacanth gum was the most optimal option for this treatment.
Research Paper
Leila Behbahani; Maryam Ravaghi
Abstract
Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, ...
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Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, amino acids, peptides, vitamins and minerals. To produce vinegar of higher yield, substrates with suitable amounts of sugar should be transformed to ethanol in optimum situation, then acetic acid should be produced from alcohol using suitable aerobic microtrganisms. In this project, Estamaran dates due to their high amount of sugar were transformed into vinegar in two stages. During the first stage, anaerobic fermentation of different concentrations of date sugars (10, 20, 30, 40 and 50%) to ethanol was carried out using different concentrations of Saccharomyces cerevisiae (5, 10, 15, 20 and 30 g/L) and ethanol concentrations were measured in 24, 48, 72 and 96 h), then, the aerobic conversion of ethanol to acetic acid was accomplished by Acetobacters in 30 ̊C for 21 days. Data analysis was carried out using SPSS and graphs were represented by Excel. The results showed that 4.3 liters of ethanol with a purity of nearly 48% (v/w) were produced during 96 h from one kilogram of date fruit. In the acetic acid fermentation stage, 4 liters of acetic acid with a purity of 6.62% (v/w) and fermentation yield of 90.5% after 12-14 days were collected.
Research Paper
Mansooreh Soleimanifard; Javad Feizy
Abstract
Propolis is rich in bioactive compounds, including antioxidant and antimicrobial compounds, therefore it is necessary to protect these sensitive compounds by high-performance methods such as encapsulation. The purpose of this research was to produce nanoparticles containing the propolis extract and to ...
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Propolis is rich in bioactive compounds, including antioxidant and antimicrobial compounds, therefore it is necessary to protect these sensitive compounds by high-performance methods such as encapsulation. The purpose of this research was to produce nanoparticles containing the propolis extract and to investigate its physicochemical characteristics. In this research, propolis was extracted with ethanol-water (70:30) solvents and protein nanoparticles containing it were prepared. Then, the dynamic light scattering characteristics, the encapsulation efficiency, the detection of crystalline and amorphous structure, and the interactions between the core and wall materials in nanoparticles were measured. To analyse the results, analysis of variance method was used, using SPSS software. The results of the dynamic test and encapsulation efficiency showed that with the increase in the amount of core and wall materials, the encapsulation efficiency, particle size and PDI increase. In the formulation with the same amounts of protein, with the increase in the concentration of propolis extract, the amount of negative charge of zeta potential also increased. The results of the XRD device showed that the treatments, 6 and 8, had the highest values of L and a, respectively. The graphs obtained from the FT-IR test showed that there were very minor changes in the form of peak displacement or symmetrical changes in the nanoparticles containing propolis extract compared to the control nanoparticles. This research showed that in the preparation of nanoparticles, the larger the amount of nuclear material, the larger the size of the resulting nanoparticles, the crystal intensity and the encapsulation efficiency.
