فصلنامه علوم تغذیه و صنایع غذایی ایران
سال یازدهم شماره 4 (پیاپی 45، زمستان 1395)

Linear programming (LP) is an easy way to optimize diet cost in which nutritional requirements are also met. Although LP was used for children, it has not been run to design a diet for patients with renal diseases. The aim of this study was to design a cost-optimized meal by LP for patients with kidney disease in which essential nutritional requirements are met.
For this cross-sectional study, two combinatorial meals were considered, and their ingredients were chosen from the restaurant recipes. Minimum and maximum amounts for each ingredient were determined. The price of ingredients was gathered from authentic stores selling foods with approved price. The requirements for energy, protein, sodium, potassium and phosphorus expected to meet by this meal were also determined. The LP was run by Microsoft Excel. Optimized cost was calculated in while essential nutritional requirements were also met.
The amounts determined by LP were between the min and max, and all needs were met by the designed meals. Diet cost was also optimized.
LP could be used to design low-cost meals for patients with kidney disease.

Acrylamide is a reactive compound that its hepatic metabolism causes toxic affects through oxidative stress in the body. No study has so far evaluated the effect of lemon as a fruit with antioxidant compounds on the toxic effects of AA. The present study surveyed the effect of fresh lemon juice and acrylamide on oxidative stress and liver enzymes in rats.
The current intervention-experimental study was done on 40 adult Wistar rats. Acrylamide (35mg/kg) was gavaged to both the control and intervention groups for two weeks. Fresh lemon juice (2.5, 5.0, and 7.5 ml/kg/day) was gavaged to the intervention group for 28 days. At the end of the study, after deep anesthesia and collecting the serum and liver samples, the levels of serum and liver TAC and MDA and serum ALT, AST and ALP were determined. Data were analyzed statistically by Independent samples t-test and One-way Analysis of Variance (ANOVA) followed by Tukey’s test using SPSS18.
In this study, AA led to increased levels of serum and liver MDA and decreased levels of serum and liver TAC significantly (p If confirmed in future studies, this study suggests consumption of fresh lemon juice as a suitable option to suppress oxidative stress caused by AA in serum and liver and reduce aminotraspherase levels.

Diabetes disease can have destructive effects on different organs such as the liver. At this situation, alanine aminotransferase and aspartate aminotransferase increase in the blood. This study aimed to review the effect of aloe vera with swimming training on alanine aminotransferase and aspartate aminotransferase levels of streptozotocin induced diabetic rats.
84 rats divided into seven groups; -week healthy control, fourth-week healthy control, first-week diabetic control, fourth-week diabetic control, Aloe Vera extract, swimming training, and swimming training with Aloe Vera extract. The training program included 30 minutes of swimming, three times per week, for 4 weeks. At the end, alanine aminotransferase and aspartate aminotransferase levels were measured by gathering blood samples from the heart. One-way ANOVA and Tukey post hoc tests were used for statistical analysis of data (α = 0.05).
The results showed that induction of diabetes significantly increases alanine aminotransferase and aspartate aminotransferase (p= 0.001) Also swimming training and Aloe Vera consumption for four weeks have significant effect on reduction of alanine aminotransferase and aspartate aminotransferase (p= 0.001), whereas the four-week swimming training together with Aloe Vera consumption has more effect on the reduction of alanine aminotransferase and aspartate aminotransferase (p=0.001).
It can be concluded that although swimming training and Aloe Vera consumption separately have lowering effect on alanine aminotransferase and aspartate aminotransferase, but swimming training together with Aloe Vera consumption has more effect on the reduction of alanine aminotransferase and aspartate aminotransferase.

Curcumin as a natural antioxidant is used in some studies. On the other hand, regarding the limited number of studies related to consumption of curcumin in exercise, and according to the role of the liver as the tissue involved in oxidative stress in athletes, in the present study, the effect of 8 weeks of endurance training and curcumin supplementation of antioxidants (superoxide dismutase, glutathione peroxidase and catalase) on the liver of rats was studied.
Thirteen male Wistar rats were randomly divided into four groups as control (n=6), training (n=9), curcumin (n=9), and curcumin-training (n=9). The training groups underwent an endurance training program for 8 weeks. The exercise program running on a treadmill with no incline for 5 days per week for 30-70 minutes was conducted. The rats in curcumin and curcumin-training groups received 30 mg per kg of body weight of the injected curcumin solution for 3 days a week. 48 hours after the last training session, samples of tissues were collected for the GPX, CAT and SOD measurements. Data were analyzed using Two-way ANOVA test at α≤0.05.
Eight weeks consumption of curcumin caused a significant increase on the level of superoxide dismutase and glutathione peroxidase enzymes in the curcumin group (p≤0.003). Also there was a significant increase on glutathione peroxidase enzyme in the curcumin-training group (p≤0.001). However, effect of curcumin supplementation along with endurance training on catalase and superoxide dismutase was not significant.
The findings suggest that Curcumin intake along with endurance training can maintain or increase enzymatic antioxidant defense in the liver of rats.

The effect of creatine monohydrate loading on exercise-induced apoptosis is unclear. The purpose of this study was to examine the effect of creatine supplementation on apoptosis at acute resistance exercise in men.
In a randomized, placebo controlled, clinical trial study, twenty 42-49 middle-aged year men were randomly assigned to supplement with 20 g per day of creatine monohydrate or placebo (maltodextrin) similarly for one week. On the 8th day, the subjects performed an acute resistance exercise with 80% of one repetition maximum. Blood samples were collected a day before supplementation loading (Pre) and immediately post-acute exercise (Post) for the measurement of serum p53, caspase 8 and Insulin-like growth factor 1 (IGF-1) concentrations. Data were analyzed by Student’s paired and unpaired t tests at the significant level of P P53 serum [Pre: 486.41±40.98, Post: 842.20±170.86 ng/L (p=.000)] and caspase 8 [Pre=8.36±1.26, Post: 11.66±4.15 ng/ml (p=.031)] levels were significantly increased in the placebo group immediately post-acute exercise. Also IGF-1 was significantly increased in both groups. The p53 level was significantly higher in the placebo group as compared to the creatine group immediately post-acute exercise (P The results indicated that creatine monohydrate loading can inhibit acute resistance-induced apoptosis in middle-aged. Thus, one week creatine supplementation may be a useful strategy for preventing apoptosis by extensive acute exercise.

In spite of long production and consumption of traditional Sangak bread in Iran, documented qualitative indices have not been completely determined for it. In fact, providing such indices, defining them and preparing their quantitative scope for production of this bread are essential. The purpose of this study is to determine desirable quality indices for evaluating the quality of traditional Sangak bread based on the quantitative data for the first time.
To prepare three types of Sangak bread, three flours with different quantities & qualities characteristics such as protein content, zeleny volume, particle size, etc. with appropriate extraction rate for this bread (namely strong, medium and weak flours) were made. At first, physical, chemical and rheological tests of the flour and dough types were determined. After baking the breads based on their production practices, physical and chemical characteristics, texture, porosity, microstructure, staling process and sensory properties of the breads were evaluated freshly and during storage by different methods.
The results of physical, chemical, instrumental and sensory tests significantly correlated with each other. According to the results of various tests in this study, qualitative indices of Sangak bread types with different quality levels (good, medium and weak) were obtained quantitatively after baking and during storage, and were presented in an integrated table. The results can be used in documentation system and will be effective to rate this bread based on the quality and grading of bakeries according to the quality of the produced bread.
Qualitative indices of Sangak bread types with different quality levels can be used in documentation system, and will be effective to improve the quality of traditional Sangak bread and reducing waste. The results can help to inform about the use of flour with appropriate and desirable characteristics for the production of Sangak bread and rating bread and bakery quality.

Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to compare the production yield and physicochemical properties of microwave-assisted extracted pectin from pineapple, samsuri and galia melons peels.
Pectins were extracted from pineapple, samsuri and galia melon peels assisted by microwave under the power of 700 W, time of 3 min, pH of 1.5 and liquid/solid ratio of 15:1 (v/w). Then the physicochemical properties of the extracted pectins such as galacturonic acid content, degree of esterification, emulsifying properties, solution behavior and FT-IR spectra were investigated.
The results showed that pectins obtained from all the three products have a reseaonable yield (14-15%) and degree of purity (with galacturonic acid content above 65%). the study of degree of esterification showed that pectins obtained from pineapple and samsuri melons were LMP, and the galia melon peel pectin was HMP. The pectins’ emulsifying activity of all the three products was low. The viscosity results illustrated that the pectin solutions obtained from pineapple and samsuri melons have Newtonian flow behavior at all concentrations, but the solution of galia melon peel pectin showed different flow behavior at various concentrations.
The high yield, good degree of purity and acceptable physicochemical properties of obtained pectin show that this agricultural waste can be used as a promising source for pectin production.

Date syrup is a nutritious crop of date that its production has a growing trend. Microbial spoilage is one of the problems in production of data syrup. The goal of this study is to investigate the influence of ethanol and methanol extracts of walnut leaf and hull on Saccharomyces cerevisiae, Bacillus Licheniformis and Aspergillus niger in date syrup.
Methanol and ethanol extracts of walnut leaf and hull were prepared, and their antimicrobial effects on S. cerevisiae, B. Licheniformis and A. niger were assessed by ager-diffusion. Moreover, MIC and MBC/MFC of the extracts against the mentioned microorganisms were determined by macro-dilution. The influence of extracts on microorganism growth in date syrup was investigated during 14 days.
The diameter of the inhibition zones was proportional to the extract concentration. MIC (MBC) of ethanol and methanol extracts of leaf and hull against S. cerevisiae was 15.625 (31.5) μg/ml. The MIC (MBC) obtained for the ethanol and methanol extracts of leaf and hull against B. Licheniformis was 31.25 (62.5), 15.625 (31.25), 15.625 (31.25) and 31.25 (62.5) μg/ml, respectively. MIC (MBC) of the ethanol extract of the leaf and the ethanol and methanol extracts of hull against A. niger was 250 (500) μg/ml. In date syrup, extracts of walnut leaf and hull inhibited the growth of S. and Bacillus after 24 h while they were only able to decrease the growth of Aspergillus.
Methanol and ethanol extracts of walnut leaf and hull against S. cerevisiae, B. Licheniformis and A. niger in date syrup were effective, and can be used for the spoilage control and shelf-life increasing of the product.

In Iran, there are many traditional dairy products containing Lactobacillus. This study investigates the probiotic potential of Lactobacillus strains obtained from 5 samples of cheese collected from the rural areas of Mazandran Province.
Three hundred Lactobacillus strains were isolated and assessed for probiotic potential properties including ability to survive in simulated gastrointestinal condition, tolerance to bile salts, inhibition of pathogenic bacteria, and susceptibility of antibiotic discs.
Totally, 300 strains were identified as Lactobacillus by phenotypical and biochemical testes. Nineteen strains survived in acidic and bile conditions. Among these 19 strains, 8 Lactobacillus strains including L. plantarum (4 strains), L. casei, L. petntosus, and L. fermentum (2 strains) showed good probiotic potential. L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile concentrations. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested. Five lactic strains of MT.ZH193, MT.ZH393, MT.ZH593, MT.ZH893 and MT.ZH993 prevented the growth of all foodborne pathogens.
These Lactobacillus strains with probiotic potential may be useful for formulation of functional foods, but further in vitro and in vivo studies on these strains are still required.

Due to the high temperature and destruction of probiotics during baking, production of probiotic breads containing the viable bacteria has not been fully developed. In this study, to increase the viability of probiotics during bread baking, microencapsulation by emulsion method was used.
L. plantarum A7 was encapsulated by different concentrations of sodium alginate and corn starch. The microcapsules were mixed with dough ingredients, and the bread was prepared. The breads’ pH and viable counts of probiotic bacteria were determined after baking. The particle size of microcapsule that kept the highest number of live bacteria in the bread was measured. Also the breads’ texture at 0, 24 and 48 h storage (25°C) was evaluated.
The obtained pH of breads was in the proper range to viability of probiotics and stability of microcapsules. The microencapsulation had significant effect on the viability of probiotics during bread baking (p The microencapsulation by emulsion method can be considered as an alternative to increase the viability of probiotic in bread with appropriate characteristics during storage.

Seemingly no research has investigated so far to heavy metals determination in leafy vegetables widely consumed in Zanjan city using inductively coupled plasma (ICP) spectrometer. Therefore, the objective of present research was determine heavy metals contents (Zn, Pb, Cd, Co, Ni) in some selected leafy vegetables widely consumed in Zanjan city (Dill, leek, Coriander, Parsley and Cress) from three major cultivation areas (Rah Ahan, Dizaj Bala and Kushkan).
For more accurate results four pre-treatment methods (wet ashing with electrical furnace, acid leaching method and ultrasound-assisted acid leaching) and inductively coupled plasma (ICP) spectrometry were evaluated.
Obtained results show that wet ashing is the effective method among other pre-treatment procedures. According to the obtained results about heavy metals measurement the level of these metals depended on the type of vegetable and different cultivation areas, so Rah Ahan region showed the highest contamination. Among evaluated heavy metals only the level of the Pb in all samples was higher than permissible levels recommended by standards (1.8-2.5 mg/Kg). The maximum and minimum concentrations of Pb were exhibited by Dill (9.28±1.95 mg/Kg), and leek (2.35±3.33 mg/Kg), respectively. The mean Ni, Cd and Co concentrations in vegetable samples varied from 0.44-3.93 mg/Kg, 0.1-0.2 mg/Kg and 0.5-1.08 mg/Kg, respectively, which were lower than the recommended safe limits. In the case of Zn, all of samples except Cress showed the concentration levels below the acceptable tolerance level (50 mg/Kg).
In general it can be concluded that pretreatment methods, both vegetable and cultivated area could be helpful in determining the amount of heavy metals pollution. Considering the importance of accurate determination of these metals, these factors should be considered.

Nowadays, there is a demand for consumption of foods containing essential fatty acids, anti-oxidants and fiber in daily diet. Date pit and sesame seeds are sources of essential fatty acids, fiber, antioxidants and lignans. The objective of this study was producing a functional chocolate incorporating date pit and sesame seed powders and evaluating its physicochemical, nutritional and sensorial properties.
Date pit and sesame powders were added to the chocolate base at concentrations of 5, 10, 15 and 20% (w/w). The physicochemical properties of chocolate including moisture content, fiber, fatty acids profile, and minerals, as well as its microbial properties, sensory attributes and texture were determined.
The results showed that moisture content, fiber, amount of essential fatty acids and most of the minerals (phosphorous, sodium and zinc) increased in the chocolates containing date pit and sesame in comparison with the control. The microbial enumeration of treatments fortified by date pit powder and sesame seed was not affected during 90 days of storage. The maximum texture hardness was observed in the control sample, and the minimum belonged to the chocolate containing 20% date pit powder and sesame seed. On the basis of consumer acceptance, the chocolate containing 10% date pit powder and sesame seed received higher sensory scores compared to the other treatments, and the control samples had the lowest sensory acceptance.
It can be stated that by using date pit powder and sesame seed in the production of chocolate, a new functional food with nutritional properties can be proposed for consumers.

Flax seed oil is unsaturated oil that contains 55% linolenic acid, is highly sensitive to oxidation. In this research, the physicochemical and sensory properties of enriched milk with encapsulated flaxseed oil were studied using complex conservation method .
Flaxseed oil was extracted from flaxseed using solvent cold extraction. Gelatin, gum Arabic, lactose and transglutaminase were used as encapsulating materials. The microcapsulated flaxseed oil was added to milk. The physicochemical and sensory properties, peroxide value, and release of fortified and control sample were evaluated in the enriched milk during one week cold storage.
•The results of FTIR showed that new chemical bonds were not formed in the flaxseed oil microencapsulated by gelatin, gum Arabic and transglutaminase. The milk contained microcapsulated flaxseed oil showed higher acidity than the control. During storage, a significant difference (p= 5%) in peroxide values was observed in the samples containing free flaxseed oil as compared to the samples containing microencapsulated flaxseed oil (206% meq/kg vs. 72% meq/kg, respectively). The color of sample enriched with encapsulated oil was whiter. The sensory evaluation showed that the acceptability of the samples enriched with microcapsulated flaxseed oil was significantly lower the control (p= 5%).
•Microcapsulation of flaxseed oil using the complex conservation method is an effective way to prevent its oxidation in enriched milk. The sensory properties (taste and smell) of the milk enriched with encapsulated oil, however, showed a significant decrease. As a solution, the flavor agents can be used to promote sensorial quality of milk enriched with encapsulated flaxseed oil.