Research Paper
Omid Ahmadi
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 ...
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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 used to decrease the salt concentration in whey. An amount of 50 mL of whey was treated with 50 g of resin according to the experimental design using the response surface methodology, within a heating temperature range of 40 to 60 °C over various process times. The desalination process was conducted for 6 to 24 hours. After optimization, the results indicated that a temperature of 51 °C and duration of 17 hours were the most suitable conditions for whey desalination, with the highest percentage of salt removal achieved at 42%. The results of UV-Vis analysis showed a decrease in color and turbidity of 30% and 26%, respectively. Additionally, DLS measurements for average particle size yielded values of 1700 nm and 1200 nm before and after desalination. The dispersion indices were 0.946 and 0.624, respectively, and no significant difference in zeta potential was observed.
Research Paper
farnaz dastmalchi; maryam mohammady; Mahsa Bakhtiary fard
Abstract
Considering the importance of protein, crude fiber and beta-glucan, as the most important soluble fiber in the diet, this research aims to investigate the relationship and determine the effect of cultivar and germination time on the amount of protein, beta-glucan and crude fiber in 6 varieties of barley ...
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Considering the importance of protein, crude fiber and beta-glucan, as the most important soluble fiber in the diet, this research aims to investigate the relationship and determine the effect of cultivar and germination time on the amount of protein, beta-glucan and crude fiber in 6 varieties of barley and barley malt obtained. To determine the effect of germination time on the desired characteristics, sampling was done on the third day (pre-malt) and sixth day (malt) after barley soaking, and the samples were tested and analyzed for moisture content, protein, crude fiber and beta-glucan. The results of statistical analysis showed that there was a significant difference between the two factors of protein amount in barley cultivars and different times of germination and their interaction at the level of 5%. There was a significant difference between crude fiber content of barley cultivars at the level of 5%. The amount of crude fiber at different times of germination did not differ significantly, but there was a significant difference between the amount of beta-glucan at different times of germination and cultivars at the level of 1%. The results of this research showed that barley malt had more beta-glucan than pre-malt and barley grain, in addition barley malt had a significant difference with other germination times. Malt produced from cultivar of Sahra, had the highest amount of beta-glucan. A positive and significant correlation (r=0.494) between beta-glucan and protein was observed, meaning that with the increase of protein, beta-glucan also increased.
Research Paper
Farzad Yazdi
Abstract
Nowadays, with the increasing awareness of consumers regarding healthy nutrition, the use of functional ingredients in baked products has gained attention with the aim of improving nutritional value and promoting health. Quinoa flour, as a nutritious substitute for wheat flour, and synbiotic compounds, ...
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Nowadays, with the increasing awareness of consumers regarding healthy nutrition, the use of functional ingredients in baked products has gained attention with the aim of improving nutritional value and promoting health. Quinoa flour, as a nutritious substitute for wheat flour, and synbiotic compounds, as enhancers of gut function, can play an effective role in the development of healthy baked goods. In this study, synbiotic cake based on quinoa flour was produced with different levels of mango fiber (0.5%, 1%, 1.5%, and 2%) and Bacillus coagulans bacteria at a concentration of 10⁸ CFU/ml. The samples were evaluated for moisture, ash, protein, fat, fiber, colorimetry, and probiotic bacterial viability after 48 hours of storage at 37°C and compared to the control sample (cake made with wheat flour + 2% mango fiber and the same bacterial concentration). Statistical analysis of the data was performed using Duncan's test in a completely randomized design including four treatments and one control in three replications. Sensory evaluation was conducted using a 10-point hedonic test focusing on aroma, crust color, taste, and overall acceptability. The results showed that replacing wheat flour with quinoa flour, at the same levels of mango fiber and probiotic bacteria, led to a significant increase (p<0.05) in protein, fat, ash, fiber, probiotic viability, and a* color index, and a significant decrease (p<0.05) in moisture and L* and b* color indices. The A2B4 treatment (synbiotic cake made with quinoa flour and 2% mango fiber) was identified as the superior treatment in terms of physicochemical composition and probiotic viability. Additionally, based on sensory evaluation results, the control treatment (A1B4) received the highest sensory acceptance score, followed by treatment A2B4.
Research Paper
ali ebrahimzadeh; maryam Ghasemi; Mostafa Mazaheri Tehrani; Mohammad Hossein Haddad khodaparast
Abstract
Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising ...
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Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising the final product quality. In this study, bigels composed of guar and xanthan gum-based hydrogels and soybean oil oleogels containing mono- and diglycerides were incorporated into processed pizza cheese formulations as cream substitutes at levels of 0%, 25%, 50%, 75%, and 100%. The physicochemical and functional properties of the cheese samples—including hardness, adhesiveness, rheological behavior, meltability, and stretchability—were evaluated. Results showed that increasing the level of bigel substitution led to a reduction in protein content, which in turn decreased hardness, elastic (G′) and viscous (G″) moduli, and increased adhesiveness compared to the control. The incorporation of bigel significantly improved the stretchability of the cheese samples. The 75% bigel-substituted sample demonstrated comparable hardness to the control, along with superior stretchability and lower oil release. Overall, the findings suggest that up to 75% of cream can be successfully replaced with bigels in processed pizza cheese formulations without negatively affecting key quality attributes.
Research Paper
Fariba Ghorbani Serayedashti; Abbas Abedfar; Alireza Mehregan Nikoo
Abstract
Sourdough, as a healthy additive along with beneficial microorganisms such as lactic acid bacteria (LAB) and yeasts, can improve the quality, sensory properties, and nutritional value of bread during its storage. In this study, the second type of rice bran sourdough (RBS) bread was prepared with the ...
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Sourdough, as a healthy additive along with beneficial microorganisms such as lactic acid bacteria (LAB) and yeasts, can improve the quality, sensory properties, and nutritional value of bread during its storage. In this study, the second type of rice bran sourdough (RBS) bread was prepared with the optimal condition (18.61% RBS content, 23 hours of fermentation and 2.1% substrate concentration) and fermented with Pediococcus stilesii. The quality characteristics and phytic acid content of sourdough bread and non-sourdough bread were investigated and compared during storage (days 1, 3, and 5). The desired quality characteristics included texture, specific volume, porosity, crust color properties, and overall acceptability. Since sourdough breads have less phytic acid than non-sourdough breads due to the presence of LAB and the activation of the phytase enzyme, this feature was also investigated in this study. As expected, the phytic acid content in the RBS bread was lower. The results showed that the RBS bread had better textural, appearance, and sensory characteristics during storage compared to the sourdough-free bread. Due to the acidic environment, lower pH, and the presence of beneficial LAB along with the metabolites produced by them, these breads had greater nutritional benefits and overall acceptance than the sourdough-free counterparts.
Iraj Karimi sani; Bahram Hasani; Nadereh Tabrizi; Anis Talebi; Shahin Zomorodi; Farid Amirshaghaghi
Abstract
In food research, packaging is very important because it protects and preserves food. The use of traditional petroleum polymers as the main packaging has been common, but consumers are also concerned about the environmental and health impacts of these polymers today. Therefore, there is a need for alternatives ...
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In food research, packaging is very important because it protects and preserves food. The use of traditional petroleum polymers as the main packaging has been common, but consumers are also concerned about the environmental and health impacts of these polymers today. Therefore, there is a need for alternatives with biodegradable and renewable properties. Edible films using natural macromolecules have been proposed as alternatives to synthetic polymers. On the other hand, magnetic nanoparticles have been considered due to their superparamagnetic properties, large surface area, biocompatibility, non-toxicity, and reusability. Also, photocatalyst compounds can transform solar energy for use in oxidation activities in various industries such as water and air purification, hydrogen production; so that the production of edible films with photocatalytic and fluorescent properties can have advantages such as increasing antioxidant capacity, increasing antimicrobial properties, and improving the shelf life of the food product. Finally, the use of nanotechnology in these edible films enhances physical and chemical properties, improves food shelf life, and increases packaging efficiency; therefore, this research investigates these edible films containing magnetic nanoparticles with fluorescent and photocatalytic properties for food packaging.
Research Paper
Ahmad Mostaan; Sina Latifaltojar; Mozhgan Moghadam; Sara Ahmadizadeh
Abstract
Due to the significant share of depitted dates in the trade of Samran cultivar, this study aimed to find the optimal preparation conditions for Saomrun fruits for depitting using a needle-cup depitting machine. A full factorial experiment was conducted with four controllable factors of fruit diameter, ...
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Due to the significant share of depitted dates in the trade of Samran cultivar, this study aimed to find the optimal preparation conditions for Saomrun fruits for depitting using a needle-cup depitting machine. A full factorial experiment was conducted with four controllable factors of fruit diameter, moisture content, surface treatment, and fruit orientation in a completely randomized design with four replications. The results showed that with proper preparation of date fruits, it was possible to improve all three depitting indices of depitting efficiency, fruit flesh loss, and fruit length change. By controlling the fruit moisture content within the standard value of 18%, proper depitting efficiency alongside minimum fruit flesh loss and length change can be achieved. The mean flesh loss and length change at this moisture level were approximately 5% and 7%, respectively. From the standpoint of reducing fruit stickiness, although rice flour surface treatment showed a relative advantage, the use of vegetable oil is also recommended due to its ease of use and positive effect on fruit appearance. In all tested conditions, inverting the fruit led to better depitting outcomes for Saomrun dates. In overall, controlling the fruit moisture content at 18%, treating the fruits with either rice flour or vegetable oil, and inverting the fruits in the depitting cups can achieve a minimum depitting efficiency of 97.5% for fruit diameters of 16-22 mm, in line with national standards. Given the decline in key indices for larger diameters, further research is recommended to propose suitable solutions or modify the machine design to achieve acceptable values for these parameters.
Research Paper
Sima Nematzade; Reza Farahmandfar; Reza Esmaeilzadeh kenari; Jamshid Farmani; Maryam Asnaashari
Abstract
The drying process is a crucial factor affecting the quality and shelf life of gelatin. This research explored how various drying techniques influence extraction yield, gel strength, protein pattern, structural features, color, turbidity, viscosity, and thermal properties of gelatin sourced from chicken ...
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The drying process is a crucial factor affecting the quality and shelf life of gelatin. This research explored how various drying techniques influence extraction yield, gel strength, protein pattern, structural features, color, turbidity, viscosity, and thermal properties of gelatin sourced from chicken feet. The findings revealed that hot air oven drying at 70°C produced the highest yield (8.60%), while spray drying at 140°C resulted in the lowest yield (5%). Both freeze-dried (262.50 g) and hot air oven-dried samples (260.50 g) exhibited the greatest gel strength. Differential scanning calorimetry indicated that the melting temperature of gelatin from freeze drying (72.2°C) was higher than that from other methods. The highest turbidity levels were recorded for spray drying at both 120°C and 140°C, with the highest L* value also seen at 120°C. The lowest a* value was found in samples dried at 60°C using a hot air oven. The highest viscosity measurement was associated with spray drying at 120°C (8.79 cP). Fourier transform infrared spectroscopy analysis showed that all gelatin samples had similar spectral features, with absorption bands in the amide regions. Proteins with different molecular weights were observed in almost all gelatin samples in SDS-PAGE analysis, but the least destruction of α and β protein chains occurred in gelatin obtained by freeze drying. Overall, the study suggests that freeze drying is the most effective method for drying gelatin from chicken feet.
Research Paper
Hamed Fatemian; S.Mohsen Seyedan
Abstract
Agro-processing industries ensure food security, reduce agricultural waste, generate value-added products, enhance productivity, and increase farmers’ income. To develop effective strategies for the spatial distribution of agro-processing activities, it is essential to identify both existing and ...
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Agro-processing industries ensure food security, reduce agricultural waste, generate value-added products, enhance productivity, and increase farmers’ income. To develop effective strategies for the spatial distribution of agro-processing activities, it is essential to identify both existing and potential capacities while delineating regional responsibilities based on local strengths. This study investigates the spatial organization of agricultural and livestock processing industries in Hamedan Province.The SWOT analysis indicates that an aggressive competitive strategy is the most appropriate core approach for advancing processing industries. This conclusion is drawn from evaluating internal factors (strengths and weaknesses) alongside external factors (opportunities and threats). Following this analysis, the prioritization of processing industry groups using the TOPSIS method-based on criteria such as sustainable access to raw materials, employment-to-investment ratio, domestic/export market elasticity, environmental compatibility, product diversification, and alignment of processing capacity with production—highlights Hamedan’s potential for developing industries focused on:Garlic and potato processing, Value chains for cold-climate fruits, Herbal plants, and Complementary storage and preservation infrastructure. On the other hand, investments in existing market-saturated industries, such as dairy products, vegetable oils, flour, and meat products, currently lack economic justification.
Research Paper
Ruqiya Shakeri Miandare; Mohsen Azadbakht; Ahmad Taghizadeh Alisaraei; Feryal Varasteh Akbarpour; Mohammad Javad Mahmoodi
Abstract
Pecan (Carya illinoinensis) is a type of nut that is sensitive to oxygen and moisture, undergoing physical and chemical changes that render it unusable. In this study, we examined the criteria affecting the reduction of physical and chemical changes in pecans at different voltage gradient levels for ...
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Pecan (Carya illinoinensis) is a type of nut that is sensitive to oxygen and moisture, undergoing physical and chemical changes that render it unusable. In this study, we examined the criteria affecting the reduction of physical and chemical changes in pecans at different voltage gradient levels for ohmic pre-treatment (45, 60, and 75 V/cm), packaging (metalized, kraft, and cellophane), and storage duration of three and six months. After the storage period, the chemical properties of the pecans, including antioxidant activity, total phenols, fatty acids, peroxide value, soluble solids, and oil content, were measured and compared with the control sample (without pre-treatment, drying, and packaging). According to the results, the highest oil content from the interaction effect of ohmic pre-treatment on packaging was observed in metalized packages with ohmic pre-treatment and a voltage gradient of 75 V/cm, amounting to 68.03%. The highest antioxidant activity and fatty acid content were found in samples pre-treated with 45 V/cm ohmic pre-treatment in metalized packages, with amounts of 77.5% and 38.77%, respectively. The highest total phenol content was in untreated samples in metalized packages, with an amount of 0.99 gallic acid. Additionally, the highest peroxide value after six months of storage was 7.18, and the highest soluble solids content after three months of storage in metalized packaging was 72.5. Overall, metalized packaging, a voltage gradient of 45 V/cm, and untreated samples provided the best conditions for preserving pecans.
Vahideh rouhaninezhad; Alireza Shahab Lavasani
Abstract
Encapsulation techniques, as one of the most important technologies in the food, pharmaceutical, and biotechnology industries, have been reviewed in this paper. The primary objective of this study is to focus on the applications and innovations in encapsulation technologies for bioactive compounds, particularly ...
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Encapsulation techniques, as one of the most important technologies in the food, pharmaceutical, and biotechnology industries, have been reviewed in this paper. The primary objective of this study is to focus on the applications and innovations in encapsulation technologies for bioactive compounds, particularly bioactive peptides and postbiotics, which play a key role in enhancing consumer health and developing functional foods. Due to their sensitivity to environmental conditions, these compounds require technologies to preserve their bioactivity and control their release mechanisms. Various encapsulation methods—including chemical, physico-mechanical, and biologically derived techniques (such as the use of liposomes, polysaccharides, and natural proteins)—have been examined, and the strengths and limitations of each have been analyzed. Additionally, different coating materials and their roles in improving stability, bioavailability, and controlled release of the compounds have been discussed. A review of previous studies indicates that the proper selection of encapsulation methods and the optimal design of the delivery system play a crucial role in enhancing the efficacy of bioactive compounds. Furthermore, challenges such as loss of bioactivity at high temperatures, process costs, and industrial-scale limitations have been addressed, along with proposed strategies for improving performance. This study can serve as a foundation for developing innovative encapsulation systems and producing high-value-added products in the food industry.
hamdollah moshtaghi; fatemeh amini; maryam abbasvali
Abstract
Salix aegyptiaca is a flowering plant known as Musk Willow. For a long time S. aegyptiaca has been used in traditional medicines for the relief of anemia and vertigo, as a cardiotonic agent, as well as a fragrance additive in the preparation of local candies in the food industry. Encapsulation of materials ...
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Salix aegyptiaca is a flowering plant known as Musk Willow. For a long time S. aegyptiaca has been used in traditional medicines for the relief of anemia and vertigo, as a cardiotonic agent, as well as a fragrance additive in the preparation of local candies in the food industry. Encapsulation of materials in nanoliposomes can be used as a protective system of natural compounds during their processing and storage. In this study, in addition to preparing Musk willow essential oil nanoliposomes by Ethanol Injection method, the physical properties of Musk willow essential oil nanoliposomes were also investigated. Based on the results obtained, which included particle size in the range of 81 nm, zeta potential in the range of -47 mV and encapsulation efficiency of 99.2%, it can be stated that the smaller the size of the nano-encapsulated particles, the higher the probability of their bioavailability. According to the studies conducted and the results of the present study, it can be stated that the further the surface area of the nanoliposomes is from zero, the greater the repulsive force and the higher the stability of the nanoparticles, as a result of which the aggregation and agglutination of the particles is reduced. At negative zeta potential, safe materials are better retained within the encapsulation structure, therefore this method is recommended during various processes.
Research Paper
nafiseh hasan nejad; hooman molavi; hossein kiani
Abstract
Processed Cheese is the result of crushing and mixing natural cheese with dairy and non-dairy elements. The purpose of this research is to replace Pea starch and xanthan gum with commercial emulsifying phosphate salts and produce a profitable product. The textural and sensory properties of cheeses produced ...
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Processed Cheese is the result of crushing and mixing natural cheese with dairy and non-dairy elements. The purpose of this research is to replace Pea starch and xanthan gum with commercial emulsifying phosphate salts and produce a profitable product. The textural and sensory properties of cheeses produced by the mixture design method were investigated, and Pea starch and xanthan gum were replaced with phosphate salts with the levels specified by the design software.Addition of xanthan and starch increased the hardness and cohesiveness of the samples.The adhesiveness of the samples has decreased by adding xanthan and starch. The mutual effect of starch - xanthan, xanthan - phosphate salts, starch - phosphate salts has reduced the amount of gumminess and chewiness of the samples. The hedonic results showed that the interaction of starch - xanthan and phosphate salt increased the taste acceptability. But the mutual effect of starch - xanthan and xanthan - phosphate salts has significantly increased the acceptability of the taste from the point of view of consumers. With the addition of starch and xanthan, the acceptability of the color of the samples has increased. But the mutual influence of starch - xanthan, starch - phosphate salts and xanthan - phosphate salts has reduced the acceptability of the color of the samples. In general, the overall acceptance of the produced cheese samples has increased significantly.
