Research Paper
Mohammad Ganje; Masumeh Moghimi; Hamid Bakhshabadi
Abstract
Today, the use of non-thermal methods such as osmotic drying, dehydration using ultrasound, and microwave are increasing for the production of food products. This study aimed to predict the trend of changes in some characteristics of osmotic dried medlar fruit with microwave pretreatment under the influence ...
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Today, the use of non-thermal methods such as osmotic drying, dehydration using ultrasound, and microwave are increasing for the production of food products. This study aimed to predict the trend of changes in some characteristics of osmotic dried medlar fruit with microwave pretreatment under the influence of different microwave times (0 to 4 min), temperatures (40 to 60°C), and osmotic process times (60 to 240 min). To predict the trend of changes in these characteristics, response surface methodology with a central composite design and artificial neural network was utilized. It was determined that the optimal microwave time, temperature, and osmotic process time should be 1.69 min, 60°C, and 240 min, respectively, to minimize the solid gain and to maximize the percentage of water loss and the of water loss/solid gain. Under these conditions, the solid gain was 15.17%, water loss was 24.21%, the water loss/solid gain was 1.63, and weight reduction was 10.00%. Through the examination of different networks, the feedforward back-diffusion network with 4-5-3 topologies was found to be the best neural model, with a correlation coefficient greater than 0.996 and a mean square error less than 0.001. The hyperbolic tangent activation function, hopping learning model, and 1000 learning cycles were also determined to be optimal. Comparing the correlation coefficients of the models obtained from the response surface method and the artificial neural network, it was concluded that the artificial neural network method was more effective in predicting the trend of changes in the characteristics of dried medlar fruit through the osmotic process with microwave pretreatment.
Homa Behmadi; Negar Roshani-Dehlaghi; Shahin Zomorodi
Abstract
Biosensors represent one of the most innovative technologies developed in recent decades in the field of the food industry. By integrating biotechnology, materials engineering, and data science, these systems enable accurate, rapid, and cost-effective monitoring of food quality and safety. Biosensors ...
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Biosensors represent one of the most innovative technologies developed in recent decades in the field of the food industry. By integrating biotechnology, materials engineering, and data science, these systems enable accurate, rapid, and cost-effective monitoring of food quality and safety. Biosensors are designed based on sensitive biological elements such as enzymes, antibodies, or DNA, allowing them to detect chemical compounds, pathogens, and contaminants at very low concentrations. The present study, in the form of a comprehensive narrative review and critical analysis, examines recent research achievements and technological advancements of biosensors in the food sector, and analyzes their applications in areas such as microbial contamination detection, raw material quality control, supply chain monitoring, and the development of smart packaging systems. Advances in nanotechnology, micro-systems, artificial intelligence, and the Internet of Things (IoT) have significantly enhanced the sensitivity of biosensors. Despite advantages such as high accuracy and real-time performance, several challenges remain, including performance instability in complex food matrices, biological stability, commercialization, and industrial standardization. The future of this technology lies in its integration with digital systems, biocompatible materials, and sustainable production processes. Such an approach can accelerate the transition toward a smart, transparent, and safe food industry, contributing significantly to the achievement of global food security.
Research Paper
Seyed Dayan Pourhosseini; Saeede Amani
Abstract
The consumption of meat and meat products has been increasing globally. Given the economic value of meat, one of the most significant forms of adulteration in processed meat products is the substitution of authorized meat with unauthorized edible tissues, which may pose serious health risks. This study ...
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The consumption of meat and meat products has been increasing globally. Given the economic value of meat, one of the most significant forms of adulteration in processed meat products is the substitution of authorized meat with unauthorized edible tissues, which may pose serious health risks. This study aimed to investigate and identify unauthorized tissues in commercially produced meat products from selected food manufacturing companies. For this purpose, 30 samples were randomly collected from commercial products. Each sample was divided into three parts, and one piece from each part was fixed in 10% neutral buffered formalin. The samples were prepared for light microscopic examination using routine histological techniques, embedded in paraffin, sectioned at 6 micrometers, and stained with hematoxylin and eosin.
Histological analysis revealed that 100% of the samples contained striated muscle tissue. Plant tissues and components were observed in 93% (28 samples), while connective tissue and fascia were detected in 83% (25 samples). Smooth muscle was found in only 3% (1 sample). No skin or abdominal tissues were identified in any of the samples. Additionally, lung tissue was present in 10% (3 samples), cartilage in 20% (6 samples), and adipose tissue in 73% (22 samples). Since conventional quality control methods are unable to detect such adulteration, it is recommended that histological techniques, which offer higher sensitivity and accuracy, replace it with routine chemical tests. Furthermore, due to the potential health risks associated with the presence of unauthorized tissues in meat products, stricter regulatory oversight and control measures are essential.
Research Paper
Allahyar Nabipour; Zhaleh Khoshkhoo; Afshin Akhoondzadeh Basti; Marjaneh Sedaghati
Abstract
This study aimed to investigate the antimicrobial effects of nano-chitosan/carboxymethyl cellulose (CMC) films incorporated with silver nanoparticles (SNPs) and Echinophora sibthorpiana essential oil against several foodborne pathogens. The essential oil was extracted from the aerial parts ...
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This study aimed to investigate the antimicrobial effects of nano-chitosan/carboxymethyl cellulose (CMC) films incorporated with silver nanoparticles (SNPs) and Echinophora sibthorpiana essential oil against several foodborne pathogens. The essential oil was extracted from the aerial parts of the plant by hydrodistillation using a Clevenger-type apparatus. Subsequently, silver nanoparticles were synthesized via a green method, followed by the incorporation of the essential oil at specific concentrations. Nano-chitosan/CMC films were prepared in four treatments: control (base film), film containing SNPs, film containing SNPs + 0.3% essential oil, and film containing SNPs + 0.6% essential oil. The antimicrobial activity of these films was evaluated against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. Data were analyzed using SPSS software (version 26) through one-way ANOVA and Tukey’s test. The results demonstrated that the incorporation of silver nanoparticles and, subsequently, the essential oil into the base film significantly increased the inhibition zone diameters. The highest antimicrobial activity was observed in the film containing 0.6% essential oil, and Gram-positive bacteria were more sensitive than Gram-negative strains. The results demonstrated that the incorporation of silver nanoparticles and Echinophora sibthorpiana essential oil enhances the antimicrobial activity of chitosan-carboxymethyl cellulose nanofilm. The results indicated that the incorporation of silver nanoparticles and Echinophora sibthorpiana essential oil enhanced the antimicrobial activity of chitosan-carboxymethyl cellulose nanofilms under in vitro conditions. Furthermore, to introduce these films as practical options for active food packaging, additional in situ testing within real food matrices is required.
Research Paper
Abbas Rezaei Asl; Atefeh Hajilari; Mohsen azadbakht
Abstract
In this study, a parallel-plate capacitive sensor system was designed, developed, and evaluated for the non-destructive assessment of tomato ripeness. The primary objective was to investigate the system's capability to estimate the quality and physicochemical characteristics of tomatoes based on variations ...
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In this study, a parallel-plate capacitive sensor system was designed, developed, and evaluated for the non-destructive assessment of tomato ripeness. The primary objective was to investigate the system's capability to estimate the quality and physicochemical characteristics of tomatoes based on variations in their dielectric properties. Tomato samples were classified into three diameter groups and tested under a completely randomized design. The capacitance of the samples was measured using an RC circuit integrated with an Arduino UNO board. In addition, physical properties , mechanical properties and chemical properties (pH, titratable acidity, and total soluble solids) were determined under laboratory conditions. Data were analyzed using SAS software within a completely randomized design framework. The effects of plate spacing and sample diameter were evaluated through analysis of variance (ANOVA), and mean comparisons were conducted using the LSD test at the 5% significance level. The results indicated that fruit diameter had a significant effect on most physical and chemical properties, whereas plate spacing primarily influenced the samples' dielectric response. Moreover, the interaction effect of plate spacing and fruit diameter on the dielectric constant was significant at the 1% probability level, demonstrating the high sensitivity of the developed sensor system. Increasing fruit diameter increased the dielectric constant and decreased parameters such as (°Brix) and firmness. In contrast, variations in plate spacing did not significantly affect the physical and chemical characteristics of the samples. Overall, the findings demonstrated that the proposed capacitive sensing system is a promising tool for the non-destructive evaluation of tomato ripeness.
Research Paper
Marjan Nouri
Abstract
Natural pigments of the azaphilone family produced by species of Monascus are considered ideal alternatives to synthetic colorants in the food, pharmaceutical, and cosmetic industries due to their biological properties and coloring capabilities. This study aimed to produce azaphilone pigments from Monascus ...
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Natural pigments of the azaphilone family produced by species of Monascus are considered ideal alternatives to synthetic colorants in the food, pharmaceutical, and cosmetic industries due to their biological properties and coloring capabilities. This study aimed to produce azaphilone pigments from Monascus purpureus using agricultural and industrial wastes, reduce citrinin production, and evaluate the pigment biological properties. Pigment production was investigated under submerged fermentation (SmF) and solid-state fermentation (SSF) using rice bran, corn powder, soybean meal, and molasses as the main carbon and nitrogen sources. Temperature, pH, and aeration were evaluated to achieve maximum pigment yield, and preliminary purification of the extracts was performed. Pigment production in SmF ranged from 38.5 to 76.15 AU/mL, whereas for SSF was 185 to 330 AU/g. Biomass production in SmF ranged from 1.6 to 12 g/L, while SSF was 14.6 to 31.8 g/100 g. Citrinin concentrations in SmF and SSF ranged from 10.2 to 24.5 mg/L and 6.1 to 13.5 mg/kg, respectively. The pigment-to-citrinin ratio was significantly higher in SSF than in SmF. S6, consisting of rice bran, corn powder, soybean meal, and molasses at 50%, 30%, 15%, and 5%, respectively, was selected as the optimum treatment. The purified pigment exhibited desirable antimicrobial activity against Staphylococcus aureus, significant antioxidant activity (IC50 = 0.42 mg/mL), and an antiproliferative effect against Caco-2 cells (IC50 = 145.51 µg/mL). The results demonstrated that solid-state fermentation using agricultural and industrial wastes is an efficient approach for the production of natural Monascus pigments and has considerable commercialization in the food, pharmaceutical, and biotechnology industries.
