Research Paper
heliya akbarlou; marjaneh sedaghati; Alireza shahab Lavasani
Abstract
Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to ...
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Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to extract marjoram extract. The extraction efficiency of total phenols, flavonoids and anthocyanins with water/ethanol solvents was higher than pure water and pure ethanol.The IC50 value as an index of antioxidant activity in the ultrasonically extracted marjoram extract was significantly 0/05reduced compared to the control samples (p<0.05). A mixture of maltodextrin/gum arabic in a chloroform/methanol solvent system was used as a coating for encapsulating the marjoram extract. Considering the difference in anthocyanin content before and after encapsulation, the efficiency of the encapsulation process was 86.71% ± 0.93%. To produce enriched yogurt, marjoram extract microcapsules with concentrations of 0.3%, 0.6% and 0.9% were used. According to the results, the addition of microencapsulated marjoram extract caused a significant decrease in pH and syneresis and a significant increase0/05 in the number of lactic acid bacteria (p<0.05). Electron microscope images showed that the use of microencapsulated marjoram extract in yogurt formulation resulted in a more compact and cohesive structure in yogurt samples containing microencapsulated marjoram extract compared to the control sample. Considering the positive physicochemical and microbial effects of 0.9% microcapsules containing marjoram extract on yogurt and considering the use of non-edible solvents in this study, future research should use safe solvents for coating for commercial production.
Research Paper
Kiyanush Barzegar Mohammadi; Ali Khanjari; Afshin Akhondzadeh Basti; Seyed Ahmad Madani; Samira Fayazfar
Abstract
Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including ...
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Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including cooked foods, food contact surfaces, and hands of food workers were collected from ten different university restaurants in Tehran, which were named A to J, for microbial tests (total aerobic bacterial count, Staphylococcus aureus count, Enterobacteriaceae count, and mold and yeast count) according to the type of sample. Also, at the time of sampling, a hygiene inspection checklist was completed for each restaurant.The results of this study showed that the total aerobic bacterial count of the food served was between 2.77-5.77 Log CFU/g, and in one of the restaurants this count was higher than the microbial limit (5 Log CFU/g). The total aerobic bacterial count of the surfaces in contact with food was determined to be between 2.46-6.07 Log CFU/cm2, and in 4 restaurants (44%) evaluated this count was higher than the microbially acceptable limit (5 Log CFU/cm2). Regarding the Staphylococcus aureus count of the food, it was between 1.3-78 Log CFU/g, which was consistent with the Staphylococcus aureus count of the workers' hands (2.5-75 Log CFU/cm2) in the sampled foods in all restaurants (100%). The results of the mold and yeast count of the food served were also between 2.95-2.2 Log CFU/g. These findings highlight the urgent need to improve hygiene standards in university cafeterias. Implementing rigorous hygiene programs, adhering to Good Manufacturing Practices (GMP) principles, and establishing a Hazard Analysis and Critical Control Points (HACCP) system are essential steps to ensure food safety and student safety.
Research Paper
Mohammad Reza Rouzegar; Elham Azarpazhooh; Abbas Rohani; Majid Rezaei Farimani
Abstract
Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this ...
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Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this paper, three drying methods—Refractance Window Dryer (RWD), Infrared-Assisted Refractance Window Dryer (IFRWD), and Hot Air thin-layer Dryer (HAD)—were employed to investigate the drying kinetics of plum puree with a thickness of 5 mm at 70°C. The drying times for IFRWD, RWD, and HAD were 210, 275, and 390 minutes, respectively. The use of IFRWD reduced the drying time by 46% and 23.6% compared to HAD and RWD. Eight thin-layer drying models available in the literature were fitted to the experimental data, among which the Midilli model provided the best fit. The highest effective moisture diffusion coefficient (1.824 × 10⁻⁸ m²/s) and rehydration ratio (3.24) were observed in IFRWD, whereas the lowest values (1.241 × 10⁻⁸ m²/s and 2.64, respectively) were recorded in HAD. The results indicated that the IFRWD provided the most efficient drying conditions; thus, this method is recommended for drying plum puree at 70 °C with a layer thickness of 5 mm.
Nadereh Tabrizi; shahin zomorodi
Abstract
Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination ...
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Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination with aflatoxins potent toxic and carcinogenic metabolites produced by Aspergillus species, particularly A. flavus and A. parasiticus remains a persistent global challenge, creating serious barriers to the trade of this commodity. Aflatoxin B1 is recognized as the most powerful naturally occurring carcinogen, prompting stringent regulations and widespread public health concerns.in this systematic review, the risk of contamination is examined across all stages of the pistachio supply chain from pre-harvest climatic stresses and pest attacks to post harvest drying and storage practices. Conventional detection methods such as HPLC and LC-MS/MS are evaluated in terms of accuracy, cost, and speed, while rapid screening tools like ELISA and LFA are discussed for their practical applications. Furthermore, advanced biosensors including electrochemical and optical platforms enhanced with aptamers and nanomaterials are introduced as promising solutions for on-site detection.The findings indicate that despite technological advances, challenges such as matrix effects, the need for precise calibration, and maintaining stability under harsh environmental conditions persist. Ultimately, by integrating pest management (IPM), biocontrol using non-toxigenic strains, and combining rapid diagnostic systems with digital monitoring, it is possible to effectively reduce contamination risks in the pistachio supply chain and meet international food safety standards.
Research Paper
Zahra Erjaee; Mohammadreza Ghaznavi
Abstract
Gummy candy is a type of jelly candy which is widely used in the food and pharmaceutical industries. The purpose of this research was to evaluate the possibility of using native Tragacanth gum as a suitable replacement for imported pectin in gummy formulations, in order to localize and reduce dependence ...
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Gummy candy is a type of jelly candy which is widely used in the food and pharmaceutical industries. The purpose of this research was to evaluate the possibility of using native Tragacanth gum as a suitable replacement for imported pectin in gummy formulations, in order to localize and reduce dependence on imports. For this purpose, gummy candy with natural formulations including date juice, orange puree, citric acid and gelatin were prepared. Beetroot color was used as an antioxidant and to create the desire color in gummy candy. Six different Gummy candies were prepared using 0.5, 1, 2 % pectin and 0.5, 1, 2 % Tragacanth gum. The samples were compared in terms of texture (hardness, elasticity, cohesiveness, gumminess, chewability), moisture, color (L*a*b*) and sensory factors. The results showed that with the increase of Tragacanth gum, the retention of moisture in gummy samples increased, and as a result, a strong network of gel was formed, which increased hardness, high chewability and gumminess. With the increase of moisture in pectin samples, the texture is soft and less gumminess and as a result the chewability decreases. Also, the brightness index L* in gummy candy containing a higher percentage of Tragacanth gum decrease significantly (P<0.05). At the same time redness (a*) and yellowness (b*) index increased in these samples. In sensory evaluations the sample containing 2% tragacanth was less acceptable in terms of color and taste. In general, tragacanth gum in amounts of 0.5% can be a good substitute for pectin in gummy formulations.
Research Paper
mohammadyar hosseini; setayesh karamali
Abstract
In this study, with the aim of improving the physicochemical, mechanical, antioxidant and antimicrobial properties, a biodegradable edible film based on whey protein and gelatin was prepared and the effect of adding coriander extract at different concentrations (0, 1, 2, 3 and 4%) was investigated. For ...
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In this study, with the aim of improving the physicochemical, mechanical, antioxidant and antimicrobial properties, a biodegradable edible film based on whey protein and gelatin was prepared and the effect of adding coriander extract at different concentrations (0, 1, 2, 3 and 4%) was investigated. For this purpose, the physicochemical properties (thickness, solubility, water vapor permeability, turbidity), mechanical properties (tensile strength, elongation at break, Young's modulus), antioxidant activity (by DPPH test) and antimicrobial properties (diffusion disk method) were evaluated. The results showed that with increasing extract concentration, thickness, turbidity and permeability increased and solubility decreased (p<0.05). The highest tensile strength and Young's modulus were observed in treatment with 2% concentration of coriander extract and the highest elongation in treatment with 3% concentration of coriander extract. Antioxidant activity and antimicrobial properties also improved with increasing extract concentration, so that the film containing 4% extract of coriander extract showed the highest antioxidant activity (22.86) and the highest inhibitory activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa with values of 8.1, 8, and 5.30 respectively. In general, the use of coriander extract in the formulation of edible films can lead to the production of active, safe and biodegradable coatings to increase the shelf life of foods.
Research Paper
Fatemeh Jalili; Abbas Abedfar; Shadi Haddadizadeh; Neda Tanhaei
Abstract
In recent years, attention to functional foods containing probiotics as a solution to improve health has increased significantly. However, maintaining the viability of Lactobacillus acidophilus (LA5) in acidic and salty products such as jalapeno pepper pickles under the influence of key factors such ...
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In recent years, attention to functional foods containing probiotics as a solution to improve health has increased significantly. However, maintaining the viability of Lactobacillus acidophilus (LA5) in acidic and salty products such as jalapeno pepper pickles under the influence of key factors such as salt concentration, vinegar percentage and storage temperature has always been a major scientific challenge. The effect of each variable parameter, directly or through interaction, on the viability of LA5 and quality characteristics such as product color changes as well as sensory acceptance of fermented pickled peppers played a significant role (P<0.05). High salt concentrations (more than 2.5%) and low pH due to vinegar acidity significantly reduced the viability of the probiotic strain LA5. In contrast, storage at low temperatures (4-10°C) increased cell viability and allowed LA5 to survive for a longer period. Finally, the results of this study based on the quadratic regression model showed that the variable parameters of temperature and vinegar content had the greatest effect on the viability and quality of jalapeno pepper, while salt played a role as a secondary factor with a moderating effect in the fermentation process. Therefore, controlling and evaluating the interaction effects of these variables during the processing of probiotic jalapeno pepper seems necessary in order to produce a high-quality product.
Sheida Esmaielzadeh; Hannan Lashkari
Abstract
The Food and Agriculture Organization (FAO) estimates that by 2050, food production must rise by 70% in order to feed the world’s projected 9.9 billion people. Therefore, newer and novel technologies are deemed essential to feed the world’s population in the most sustainable way. Lately, ...
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The Food and Agriculture Organization (FAO) estimates that by 2050, food production must rise by 70% in order to feed the world’s projected 9.9 billion people. Therefore, newer and novel technologies are deemed essential to feed the world’s population in the most sustainable way. Lately, new food products have been produced using the novel technology of 3D printing. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. In this paper, a review of important 3D printing technologies in the food industry, including extrusion, inkjet printing, binder jetting and selective laser sintering, is presented. Factors affecting these technologies to achieve accurate printing, including material properties, process parameters, and post-processing methods, and their applications in various food sectors are presented. There are many potential advantages of 3D printing technology applied to the food sector, such as customized food designs, personalized and digitalized nutrition, simplifying the supply chain and broadening the source of available food material. Using this technology, some complex and fantastic food designs which cannot be achieved by traditional methods can be produced by ordinary people. It also can be used to customize confectionery shapes and colorful images onto surfaces of solid edible substrates.
Research Paper
Amirali Foroughi
Abstract
Animal meats are valuable sources in essential nutrients, proteins, minerals, and vitamins. As a critical component of the human diet, they can also act as a significant vehicle for transmitting pathogens to consumers if contaminated.
This study focused on the daily markets affiliated with the municipal ...
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Animal meats are valuable sources in essential nutrients, proteins, minerals, and vitamins. As a critical component of the human diet, they can also act as a significant vehicle for transmitting pathogens to consumers if contaminated.
This study focused on the daily markets affiliated with the municipal Fruit and Vegetable Organization, a primary retail source for various meats in Iran. These markets have gained public trust for household purchases due to offering competitively priced products and being subject to health inspections by both municipal officials and environmental health units of the Ministry of Health. This supervision covers the supply chain of both plant and animal-origin products from receipt to point of sale.
Given the paramount importance of hygienic meat distribution for public health, this study assessed the sanitary conditions in four major daily markets in Karaj, Iran (A, B, C and D). samples were collected from various surfaces (refrigerators and shop environment), refrigerator air, equipment (cutting boards, meat grinders, knives), personnel (hands and aprons), ice on fish, fish water, aquarium water, and ice machines from red meat, poultry, and fish shops. Sampling was performed using direct and indirect swabs, wash tests, and air tests to determine total bacterial count and Staphylococcus aureus count.
The results indicated that only the ice machines in fish shops and the hygienic condition of the refrigerator air were within acceptable limits to some extent. Significant microbial contamination, exceeding standard limits, was detected on personnel hands and aprons, refrigerator and environmental surfaces, cutting boards, meat grinders, knives, and the ice water used in fish containers.
It is strongly recommended that all personnel within the Fruit and Vegetable Organization receive continuous training. Furthermore, a comprehensive program involving insect and rodent control, strict adherence to personal hygiene, and the regular disinfection of all shop and refrigerator surfaces under veterinary supervision must be implemented.
Research Paper
Sara Nasrollahi; Omid Ahmadi; Farhad Rahmani-Chiyane
Abstract
The extraction of the sweetener steviol glycoside from natural plants such as stevia is recognized as a sustainable and economical method. This process is considered safe and environmentally friendly due to its natural origin and absence of harmful chemicals. Additionally, the extraction of steviol glycoside ...
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The extraction of the sweetener steviol glycoside from natural plants such as stevia is recognized as a sustainable and economical method. This process is considered safe and environmentally friendly due to its natural origin and absence of harmful chemicals. Additionally, the extraction of steviol glycoside from plant sources like stevia provides significant opportunities for producing high-purity sweeteners at a reasonable cost. In the present study, the plant stevia was used as the raw material and source of steviol glycoside. Through screening various solvents—water, ethanol, and methanol—the ethanol solvent was ultimately selected, yielding 74.64% extraction of the sweetener, compared with 71.03% and 42.80% for methanol and water, respectively. Further, an experimental design based on Response Surface Methodology (RSM) was applied within a processing temperature range of 35–65 °C, a processing time range of 30–90 minutes, and an agitator speed range of 100–500 rpm to perform the extraction process. After optimization, results indicated that a temperature of 60 °C, a duration of 80 minutes, and an agitator speed of 325 rpm were the most suitable conditions for the extraction process, achieving the highest percentage of extracted sweetener at 82.79%. Following concentration and drying of the final product, a steviol glycoside concentration exceeding 85% was obtained.
