Editorial
Research Paper
Roya Fanaei Naghalipour; Vahid Hakimzadeh; Mohammad Ali Hesarinejad
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 ...
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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 of total phenolic compounds, antioxidant activity and color parameters of the extracts were investigated. The results showed that ultrasound and PEF pretreatments during maceration with 50% ethanol extracted the highest number of phenolic compounds compared to other treatments and the lowest amount was related to aqueous maceration. In this regard, the highest antioxidant power by the DPPH method was found in samples with ultrasound pretreatment and PEF in 50% ethanol, which had a significant difference with the aqueous maceration method. Due to of color parameters, the results indicated that the highest amount of brightness was observed in 50% ethanol samples and the lowest amount of brightness in the ultrasound extract with a frequency of 37 kHz and 96% ethanol. The highest value of a* parameter was observed in the aqueous extraction sample and the lowest a* value was observed in the maceration with 96% ethanol. Also, the highest values of b* parameter were obtained in 96% ethanolic extract and the lowest values of b* corresponding to 50% ethanol maceration extract were obtained. In general, the results showed that ultrasound and PEF were an effective pretreatment in extraction of Mfarah in 50% ethanol extract compared to the soaking method alone.
Research Paper
َAnosheh Rahmani; Maryam Jalili; Farhang Soleimany
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 ...
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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 MycoSep 226, Oasis HLB, immunoaffinity column (IAC) and No clean-up method) were investigated to obtain the maximum amount of recovery of myconoxins. The use of acetonitrile solvent: water: acetic acid in a volume ratio (79:20:1) as the extraction solvent, without purification, achieved the highest recovery rate of 64.3 to 112.1%. However, using MycoSep 226, Oasis HLB and IAC, the recovery rate was 7- 99.6, 10- 94.9 and 61.3- 97.6% for all mycotoxins, respectively. Analysis of cereal samples (rice, wheat, barley, and corn) using the selected sample preparation method confirmed acceptable recovery rates of 75.1–106.3% for all mycotoxins among all samples. The application of the method on 30 grain samples taken from market showed that the method has sufficient accuracy to be used as a routine analysis method for small levels of mycotoxins.
Research Paper
Haniye Farasat; Reza Farahmandfar; Bahram Shohreh; Ali Motamedzadegan
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 ...
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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 of vegan sausage by using wheat fiber. For this purpose, vegan sausage containing wheat fiber was prepared and analyzed in terms of its composition and quality characteristics during 45 days. The results showed that the addition of wheat fiber (up to 1.5%) decreased protein and fat content. Addition of wheat fiber at each of the storage days, caused pH, moisture content decreased, and firmness, Warner Bratzler and Kramer strength, flavor, and overall acceptance increased. Increase in the storage time of vegetable sausage in the refrigerator (especially in the last days), the pH, moisture, L* and a* decreased and the total microbial count increased. All vegetable sausage samples were within the standard range in terms of pH, moisture, total microbial count and coliform, and only the samples containing 1% and 1.5% wheat fiber on the 45th day were outside the standard range. The results of this research can be used to improve the commercial production of vegetable sausage.
Research Paper
Soodabeh Einafshar; Koorosh Shojaei Noferest
Abstract
For preventing the production of reducing sugars during cold stress in potatoes, this project was implemented using a factorial experiment in the form of a completely randomized design in 3 repetitions. The treatments were: two potato varieties (Agria and Fontin), antifreeze agents (spraying calcium ...
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For preventing the production of reducing sugars during cold stress in potatoes, this project was implemented using a factorial experiment in the form of a completely randomized design in 3 repetitions. The treatments were: two potato varieties (Agria and Fontin), antifreeze agents (spraying calcium solution (1.5 liters per hectare), potassium (5 kg/h of potassium sulfate soluble in water), Delfan Plus amino acid composition (1 liters per hectare) and ascorbic acid (one per thousand) and no foliar spraying treatment (control treatment) and six months of storage. The foliar spraying was carried out on Sep. 26th and Oct. 3rd, 2018, according to the forecast of cold weather in Jalga Rukh region. After harvesting, the potatoes were stored in a conditioned storage at a temperature of 8 ˚C and a humidity of 98-95% for 6 months. Moisture content, weight loss, reducing sugar, ash, texture and color analysis (determining the characteristics a*, L*, b*) were measured once every two months. The use of antifreeze agents decreased reducing sugars and color characteristics a*, and ∆E and increased b* and *L during 6 months of storage. Application of anti-freezing substances in the production of reducing sugars caused maintaining the physical properties of potatoes such as the hardness of its texture. The lowest amount of reducing sugars was found in Agria cultivar and in the amino acids treatment (3.380 mg.100g-1) and the highest amount was found in Fontin cultivar (20.24 mg.100g-1).
Research Paper
Elham Varmazyar; Alireza Rahman; Fatemeh Hosseinmardi
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. ...
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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.
Research Paper
Seyedeh Sahar Mirmoeini; Mehran Moradi; Hossein Tajik; Hadi Almasi
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 ...
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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 study is to prepare cellulose aerosol and composite cellulose-Salep aerogel and then load it with Zataria multiflora (ZMEO) essential oil in order to release it into active antimicrobial packaging of meat to control Escherichia coli O157:H7 during refrigeration. For this purpose, two types of cellulose aerogel (1.5% W/V) and cellulose aerogel (1.5% W/v) - Salep (3% w/V) were prepared with a ratio of 1:1. By loading different amounts of ZMEO on aerogels, the minimum dose of inhibition of the vapor phase of ZMEO for E. coli was obtained 256 microliters of essential oil per liter of space. Scanning electron microscope images showed the lysis and cell destruction of E. coli, in expose to the vapor phase of ZMEO. While in the meat s amples containing 10 × MID concentration of ZMEO loaded on cellulose and cellulase-Salep aerogel, 0.93 and 0.73 logarithmic cycles of reduction in the population of E. coli after 16 days of meat storage in the refrigerator was determined. Given the importance of E. coli as one of the causes of food-borne diseases due to the lack of hygiene and the need to control it in meat, active packages containing antimicrobial compound releasers can be appropriate solution.
Research Paper
Maryam Jalili Moghadam; Jamasb Nozari; Masoud Latifian; Seyed Pezhman Shirmardi; Mohammad Mousavi
Abstract
Considering the need to replace methyl bromide, the effect of Gamma and beta rays on the control of sawtoothed beetle and Mediterranean moths and the biochemical properties of fruit in two date varieties, Zahedi and Mozafati, were investigated. Packaged dates were exposed to doses of 0, 250, 500, 750, ...
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Considering the need to replace methyl bromide, the effect of Gamma and beta rays on the control of sawtoothed beetle and Mediterranean moths and the biochemical properties of fruit in two date varieties, Zahedi and Mozafati, were investigated. Packaged dates were exposed to doses of 0, 250, 500, 750, 1000 and 1250 g. Cobalt-60 source and beta radiation of 10 mega electron volts beam energy were used for irradiation. The results showed that the 90% lethal dose (LD90) of gamma radiation for the adult stage of the saw-toothed grain beetle on the Zahedi variety was 1132.33 Gy, and on the Mozafati variety, it was 1172.76 Gy. For the Mediterranean flour moth larvae, the LD90 on the Zahedi variety was 1055.16 Gy, and on the Mozafati variety, it was 1126.06 Gy. Furthermore, the 90% lethal dose (LD90) of beta radiation for the adult stage of the saw-toothed grain beetle on the Zahedi variety was 1160.92 Gy, and on the Mozafati variety, it was 1255.97 Gy. For the Mediterranean flour moth larvae, the LD90 on the Zahedi variety was 1177.67 Gy, and on the Mozafati variety, it was 1340.16 Gy. In both figures, the slope of the Brix index increased with increasing radiation dose and was higher in Gamma radiation treatments than in Beta radiation. The content of reducing sugars decreased with the gradual increase of the radiation dose level up to 1250 Gy compared to the control. Resistance to sugar content reduction was observed between 500 and 1000 g doses. With increasing radiation dose, the phenolic compound content gradually decreased. Also, the iron oxidation-reduction potential increased with increasing radiation dose. No significant difference was observed between the data of color parameter treatments. Results indicated that irradiation of date fruits of Zahedi and Mozafati cultivars of the estimated doses 1000 to 1250 Gy controlled two important storage pests of dates; bedide that, irradiation did not have significant negative effect on the biochemical properties of date cultivars.
Research Paper
Behjat Tajeddin; Mahmood Bagheri
Abstract
Quinoa is a pseudocereal and a good source of minerals, vitamins, polyphenolic compounds, phytosterols and flavonoids. Unfavorable storage and packaging conditions for quinoa decreases its quality. The purpose of this study is to evaluate the physicochemical characteristics of quinoa during its packaging ...
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Quinoa is a pseudocereal and a good source of minerals, vitamins, polyphenolic compounds, phytosterols and flavonoids. Unfavorable storage and packaging conditions for quinoa decreases its quality. The purpose of this study is to evaluate the physicochemical characteristics of quinoa during its packaging and storage time. For this purpose, the husking Q12-genotype quinoa were packed inside three type of packaging material including low-density-polyethylene (LDPE), textile, and LDPE + textile and stored at 5OC for one year using normal and vacuum packaging and its quantitative and qualitative parameters were evaluated. After about 3-4 months of storage, the packages under vacuum gradually lost the vacuum state. Among the vacuum packages, the samples of the LDPE + textile lost the vacuum about one month later than the LDPE film. Measured indicators results showed that with the probability of error less than 0.05 (p<0.05), the use of vacuum packaging, was effective in protection of the quantitative and qualitative characteristics of quinoa grains. Both types of packaging material type i.e. polyethylene film and LDPE+textile in both types of normal and vacuum packaging with a confidence level of 95% were effective in the prevention of the quinoa quality, compared to the control (normal packaging of samples inside textile). The non-significance of all treatments shows the necessity of packaging, which has been able to reduce the difference between treatments. Among all the treatments during one year of storage time, the data of samples under vacuum packed in LDPE+textile were closer to the data of zero-day.
