فهرست مطالب

Nutrition and Food Sciences Research - Volume:4 Issue: 1, Jan-Mar 2017

Nutrition & Food Technology Research
Volume:4 Issue: 1, Jan-Mar 2017

  • تاریخ انتشار: 1395/11/09
  • تعداد عناوین: 7
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  • Pages 1-2
    over the past few decades, scientists have paid special attention to studying novel and natural hydrocolloids due to the growing demand for ready meals, public awareness on the importance of natural fibers in daily diets, and their wide range of application, especially in foods, pharmaceuticals and herbal medicine. Moreover, natural hydrocolloids are preferred to biotechnologic ones (e.g., gellan, xanthan and curdlan) as they are usually non-toxic, natural, biodegradable, biocompatible and ecologically friendly. Persian gum (PG) is one of these natural hydrocolloids, which has been introduced and studied on mostly by the author and some other researchers during the past few years. The author attempted to name it Persian gum, representing its origin the Persia or Iran, as the competitor of the very well-known “gum Arabic”, the exudate of acacia trees (Acacia senegal or Acacia seyal). Its botanical source, physicochemical, structural, rheological, functional properties, interaction with other macromolecules (proteins and polysaccharides), and possible applications in foodstuffs have been extensively reviewed (1–4).
  • Yasmin Mossavar, Rahmani Pages 3-10
    Self-reported measures of dietary intake are prone to measurement error that may obscure the relationship of diet and disease. This review addresses strategies to decrease errors during collection of dietary data and statistical approaches to deal with measurement issues once the data are collected. Examples from two US studies-- the Women’s Health Initiative (WHI) Dietary Modification Trial and the Hispanic Community Health Study/Study of Latinos (HCHS/SOL) have been used.
    Approaches to manage biases during the collection of data include home visits to assess actual portion sizes of foods consumed, early detection of random and systematic error, and technology-based tools to capture dietary intake. The discussion of the WHI and HCHS/SOL ancillary studies illustrates appropriate use of calibration and biomarkers. Biomarkers of interest include both recovery (doubly labeled water, urinary nitrogen, sodium, and potassium), and predictive biomarkers such as total sugars. Discussion of blood concentration biomarkers such as folate, tocopherols and carotenoids and novel biomarkers will supplement this review.
    Once data are collected, biomarker calibration is an approach to deal with measurement error. Here the discussion of statistical methods includes the development of regression calibration equations that use both biomarkers and self-report measures along with pertinent participant characteristics; and hazard ratios (ratio of incidence rates) based on Cox regression for assessing diet-disease associations with biomarkers. This review concludes with approaches applicable to nutrition research in the context of Iran.
    Keywords: Nutrition assessment, Measurement error, Biomarkers, 24 hr dietary recall, Food frequency questionnaire, Diet records
  • Mohammad Reza Vafa, Behnaz Abiri, Sepideh Haghifar, Asma Malkami, Fatemeh Esmaeili, Aida Arefazar, Zohreh Amiri Pages 11-16
    Background And Objectives
    Sarcopenia is explained as age-related reduction in muscle mass and performance. Some of the most important risk factors for sarcopenia include age, malnutrition, and sedentary life style. The aim of this study was to investigate the association of food intake and physical activity with body composition, muscle strength and muscle function in post-menopausal women.
    Materials And Methods
    In this cross-sectional study, a total of 190 women aged 40-60 years were recruited from the staff working in Iran University of Medical Sciences. Variables consisting of muscle strength and muscle function, anthropometric indices, dietary intakes, and physical activity were evaluated. Statistical analysis was performed using SPSS version 21.
    Results
    There was a positive association between physical activity and handgrip strength (P=0.01), calorie intake and muscle function, protein intake and fat free mass percentage, total fat intake and fat mass percentage (in all associations, P0.05).
    Conclusions
    It seems in this middle-aged women group, mild fat and carbohydrate restriction combined with mild or moderate physical activity may lead to reduction in fat mass, increased fat free mass, and improvement in muscle strength and muscle function.
    Keywords: Food intake, Physical activity, Body composition, Muscle strength, Muscle function, Post, menopausal women
  • Fatemeh Esfarjani, Ramin Khaksar, Fatemeh Mohammadi, Nasrabadi, Roshanak Roustaee, Haleh Alikhanian, Telma Zowghi, Hedayat Hosseini Pages 17-24
    Background And Objectives
    The aim of this study was to explore the food safety knowledge and behavior of housewives in the city of Tehran, Iran in 2015.
    Materials And Methods
    In this qualitative study 12 Focus Group Discussions by directed content analysis method (n= 96), were conducted among the women who were responsible for food handling in their households in 10 health centers. Each session was held with 7-10 participants, and their voices were recorded. The final transcripts were read to obtain categories until developing themes by using constant comparison method.
    Results
    Three categories in nine themes were emerged as follows: 1) Personal hygiene and poisoning (Washing hands as priority in personal hygiene); 2) Food safety, preparation and storage (Inadequate knowledge about proper time for boiling raw milk, Lack of awareness about temperature of refrigerator, Incorrect storage of food in the refrigerator, Storage of unwashed and unpacked eggs, fresh fruits and vegetables in the refrigerator, Thawing frozen raw meat and chicken at room temperature, Incorrect separation and sanitization of cutting boards for fresh vegetables, raw meat, chicken, and Inappropriate washing of fresh leafy vegetables; and 3) Safety of cooked foods (Improper reheating of leftover foods).
    Conclusions
    The findings of this study illustrated that there was lack of knowledge about food safety. It was evident that the majority of the participants were not familiar with appropriate practices to prevent cross-contamination and food handling. Therefore, home food safety education should be conducted for housewives.
    Keywords: Food safety, Women, Knowledge, Qualitative study, Focus group discussions, Iran
  • Hossein Habibi, Abdorreza Mohammadi, Marzieh Kamankesh Pages 25-32
    Background And Objectives
    Furfural (F) and hydroxymethyl furfural (HMF) are cyclic aldehydes, which are formed during the heat processing of foods. These chemical contaminants have received much attention due to their suspected health hazards and heat damage indicators. The aim of the present study was extraction and determination of F and HMF in baby-foods using dispersive liquid-liquid microextraction (DLLME) coupled with high-performance liquid chromatography (HPLC).
    Materials And Methods
    Several effective parameters including the type and volume of extracting and disperser solvents, pH and salt amount were studied and optimized to find the best way of detecting and analyzing F and HMF. The optimized method was applied to determine F and HMF in 33 samples of baby-foods (powdered, soups, fruit puree and juices).
    Results
    According to the results of this study, the optimal experimental conditions were: 4.5 for pH, 60 µL for 1-octanol, 600 µL for ethanol and 2 g of salt (NaCl). The limit of detection (LOD) was 1.3 µg kg-1 for F and 2.1 µg kg-1 for HMF. F and HMF were found in all samples at levels ranging from 110 to 27510 µg kg-1 and from 200 to 25750 µg kg-1, respectively.
    Conclusions
    The proposed method can be considered as an effective, fast and reliable method for investigating F and HMF in baby-foods.
    Keywords: Furfural, Hydroxymethyl furfural, Baby-foods, Dispersive liquid-liquid microextraction, High, performance liquid chromatography
  • Ghasem Fadavi, Mina Ghiasi, Azizollah Zargarran, Mohammad Amin Mohammadifar Pages 33-40
    Background And Objectives
    Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum.
    Materials And Methods
    Zedo gum was collected in Sirjan and classified into three groups, based on colour (samples W, Y, and R). Their soluble parts were separated by centrifuging the dispersions and freeze-drying the supernatants. Surface tension was determined using Du Nouy ring method and NMR spectroscopy was carried out using a Varian Inova-500 MHz spectrometer. Gel Permeation chromatography was used for determining molecular weight and rheological data were obtained with a Physica MCR 301 rheometer.
    Results
    Surface tension decreased as the concentration decreased, except for sample R that had a maximum point at 1 %. The molecular weight of sample W was the highest, while its dispersity was the lowest. NMR spectroscopy indicated that Ara residues variously were linked to α-Araf residues, and Gal residues were determined as terminal α-Gal residues. Intrinsic viscosity values for samples W, Y, and R were 7.14±0.13, 6.45±0.11 and 5.40±0.15dl/gr, respectively. Rheological results showed that viscosity was inversely proportional to temperature and directly to concentration.
    Conclusions
    As three samples of Zedo gum had different characteristics, colour can be a good tool in trade.
    Keywords: Zedo, Dispersity, GPC, Amygdalus Scoparia, NMR
  • Naser Koosej, Hojatollah Jafariyan, Abdolvahed Rahmani, Abdollrahman Patimar, Hosna Gholipoor Pages 41-46
    Background And Objectives
    Despite the increasing impact of heavy metal pollution in Persian Gulf due to urban growth and agricultural and petroleum activities, few studies have focused on the behavior and relationships of these pollutants in the biotic and abiotic components of aquatic environments. In this study, the amount of some metals (copper, iron, lead, cadmium, zinc and nickel) was determined in the tissues of fish from three locations (Qeshm, Khamir port and Laft port) of Persian Gulf.
    Materials And Methods
    Fish samples were caught in Aug 2015. After bioassay, the samples of short fish (Silago Sihama) were prepared through acid digestion method, and the amount of metals was measured using atomic absorption device (Scientific Equipment GBS).
    Results
    There were significant variations among heavy metal accumulation levels (P
    Conclusions
    The research results showed that heavy metal concentrations in the muscles of investigated species were also lower than the maximum levels set by law. Therefore, food risk assessment of the case study species indicated that consumption of short fish with the current consumption rate causes no danger to consumers from the viewpoint of zinc, nickel, cadmium, lead, copper and iron.
    Keywords: Trace metals, Health risk assessment, Hormozgan province, Pollution