نشریه نوآوری در علوم و فناوری غذایی
پیاپی 60 (تابستان 1403)

Wheat bread is one of the most commonly used foods in the world. However, coeliac patients are not able to use wheat bread because they are gluten intolerant. The only treatment for them is to use a gluten-free diet. To examine the effects of hydrocolloid pectin (1.5 and 2.5%) and raisins essence (3% and 4%) on baking effect of gluten-free bread of setaia italica and oryza sativa flour mixture a completely randomized study design was used. The results showed that using pectin increased stability of the dough and decreased its softness level. Colorimetry study showed that the brightest color of bread crust was obtained with pectin containing samples. The highest volume and specific volume were obtained with pectin and raisins essence treatments. In addition, pectin and raisins essence lowered rigidness and stiffness of the samples at all concentrations, which delayed breads going stale. The highest effect was seen with 2.5% pectin and 4% raisins essence treatments. Stiffness of samples in these two treatments was not significantly different between the first 24hrs and 48hrs. In general, adding 2.5% pectin and 4% raisins essence to setaria italica and oryza sativa flour mixture led to a gluten-free bread with a higher quality.

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.

In the present study, fortification of industrial noodles with lentil flour (7-35 %), soy protein isolate (SPI), albumin and Spirulina platensis microalgae were (at 1 to 5 %) and their physicochemical, rheological and sensory properties were evaluated. Treatments containing 1-5 % of S.platensis had higher ash, moisture, fat and protein content compared to treatments containing albumin, lentil flour, soy isolate content and control samples. Increasing the levels of S.platensis and lentil flour individually resulted in a decrease in the peroxide value. The lowest L * , a* and b* value were related to the treatments containing S.platensis, while the treatments containing lentil flour had the highest a * and b* and the highest a * was related to the treatments containing albumin. In all treatments, with increasing the level of all additives, the firmness increased and treatments containing SPI showed the highest firmness. However, the highest adhesion, gumminess and chewability were related to the treatments containing lentil flour and the highest gumminess and chewability were related to albumin. Different levels of albumin had the highest color scores compared to other treatments and control samples. The highest score of taste, texture and overall acceptance belonged to the treatments containing different levels (2 - 5%) of albumin. As a conclusion, it can be said that different levels of albumin had the most significant effect on the quality properties of industrial noodle samples, and in contrast, treatments containing spirulina did not show acceptable results in the quality tests evaluated.

In the present study, the antioxidant, anti-cancer and antibacterial properties of Mentha pulegium L extract and nano-extract were investigated. For this purpose, pennyroyal extract was extracted using ultrasound method and the amounts of phenolic compounds and chemical compounds of the extract were measured. The results showed that the amount of total phenolic compounds in pennyroyal extract was 75.64 ±1.25 mg/ g gallic acid per gram and the most components of the extract included cis-piperitone epoxide (28.25%), pulegone (19.98%), Menthone (13.89%) and Piperitenone oxide (9.95%). The extract was coated with maltodextrin-whey protein concentrate and the properties of the nano-extract including nanoparticle size, zeta potential and microcoating efficiency were determined. According to the results, the particle size of pennyroyal extract was equal to 100.14± 5.89 nm, the zeta potential was equal to 17.44±0.52 mV and the microcoating efficiency was equal to 60.06 ± 3.11%. The results of the electron microscope showed that the structure of the nanostructure is a structure without the presence of pores and cracks, obvious defects. Also, the antioxidant properties of the extract and nano-extracts were determined by free radical scavenging of DPPH and the regenerative power of iron, the antibacterial properties through the growth of diameter against pathogenic bacteria and the anti-cancer properties against SW742 cells (colon cancer cells). The results showed that the extract and nano-extract had high antimicrobial properties and with increasing the concentration of the extract, the antioxidant and anticancer activity of the extract increased and the antimicrobial, anticancer and antioxidant activity of the nano extract was significantly higher than extract (P <0.05). Based on the results of this study, pennyroyal nano extract can be a suitable alternative to common synthetic antimicrobial and antioxidant compounds.

Bakery products are widely produced and consumed around the world due to their ease of cooking and suitable nutritional value. The aim of the present study was to produce a functional Yazdi cake enriched with green tea extract at different levels (0, 2.5, 5 and 10%) and then the amount of total phenolic compounds, texture characteristics, stability oxidative (peroxide value and acid value) and its antimicrobial effect were studied during storage at 2, 4 and 6 days after cooking. The results of evaluating the amount of phenolic compounds to evaluate the amount of antioxidant properties indicate that with increasing the percentage of green tea, the amount of phenolic compounds in the product increased. The average of phenolic compounds increased from 0.657 in the control sample to 0.919 in the sample with 10% green tea level. The rate of change of peroxide value and acid value in the oil extracted from Yazdi cake samples gradually increased until the end of storage time for all samples; but on the last day of storage, the lowest amount in both parameters in the cake contained 10% of green tea extract, which was significantly different from other samples (P<0.05). In terms of texture characteristics, different levels of green tea extract and time and interactions have no significant effect on any of the properties of hardness, adhesiveness, springiness, gumminess and chewiness (P>0.05). The amount of mold and yeast on the last day of storage in the cake containing 10% of green tea had the lowest amount compared to other samples and the control sample had the highest amount of mold and yeast (9.84±0.27 log cfu g) among other samples. Based on the obtained results, green tea extract can increase the shelf life of Yazdi cakes by delaying lipid oxidation and microbial growth at room temperature and are very effective inhibitors of lipid oxidation.

In this study, the effect of Mallow powder in 4 levels 0, 0.5, 1 and 1.5% on quality of buffalo fruit yogurt containing apricot were studied during 21 days of storage. Physicochemical properties (pH, acidity, moisture and syneresis), viscosity, color indices (L*, a* and b*) and sensory properties (color, flavor and texture) were evaluated. The Results of statistical analysis showed that during storage, the pH decreased and acidity increased significantly. Also with increasing the amount of Mallow powder to 1%, syneresis decreased and viscosity increased, but increasing more mallow powder caused an increase in syneresis and decrease in viscosity. Comparison of the mean of color indices showed that there was a significant difference only between the L* and a* indices of the control sample and all samples containing mallow powder (p<0.05). But no significant difference was observed between the samples containing mallow powder (p <0.05). The ΔE and WI increased significantly with increasing mallow powder up to 0.5% compared to the control, but with further increase of mallow powder, no significant changes were observed in the above indices. The results of evaluation of sensory properties of samples also indicate that control samples and samples containing 0.5% of mallow powder obtained the highest score of sensory properties (color, flavor and texture). With further increase in mallow powder, the score of sensory properties decreased. According to the results obtained of this study, the use of 1% mallow powder in the preparation of functional buffalo fruit yogurt is recommended.

The compliance with a strict GF diet is not easy, as GF products are generally not widely available, are more expensive and have lower palatability and nutritional value than their gluten containing counterparts. The aim of this research was gluten free biscuit enriched by resistant starch that compensate some of these defects. This study investigatedeffect of different proportions of corn flour and rice flour (0-100%) and resistant starch (0-2%). Combination of resistant starch with flours reduced biscuit diameter increment and increased height increment. All of independent variables affected volume positively and the highest volume was seen at samples with more corn flour. Resistant starch addition to flours decreased development coefficient. Firmness of biscuit samples was reduced by resistant starch. Investigation of color revealed that resistant starch addition decline L*. In terms of organoleptic evaluation, resistant starch reduced total acceptance of biscuits. Rheological results indicated that all of biscuit dough has solid-like behavior. Resistant starch had the greatest effect on the storage and loss modulus. Finally, optimization results revealed that 88.79% corn flour, 9.21% rice flour and 2% resistant starch established the best result in gluten free biscuit.

One of the main challenges in using probiotics is keeping them alive and active during the food production and storage process. Therefore, the aim of this study was to investigate the effect of stress less than the minimum inhibitory concentration on the survival of Lactobacillus casei and some physicochemical properties of probiotic yogurt during refrigeration. Cumin essential oil was extracted by steam distillation and its composition was determined by gas chromatography-mass spectrometry GC/ MS. Then, the effect of 50% MIC cumin essential oil stress were examined by comparing the stress treatment with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. Data were analyzed by Tukey in SPSS software version 18. According to the results related to the constituents of the essential oil, the most compound was propanal-2-methyl-3-phenyl with 24.2%. Also, the results related to yogurt showed that the number of Lactobacillus casei bacteria and pH in both treatments decreased during the storage period so that the intensity of pH reduction in stress treatments was higher than the control treatment (P <0.05). But bacterial changes of Lactobacillus casei in the two treatments were not significantly different (P> 0.05). The percentage of syneresis and acidity increased during the maintenance period for all treatments and the intensity of increase in stress treatment was higher than the control (P <0.05). All in all applying stresses below the MIC resulted in the survival of L. casei in the recommended amount (106 -107 CFU ml-1) in the probiotic yogurt until the end of 28 days.

Increasing public awareness of the value, health, and hygiene of food, as well as changing lifestyles in industrialized and developing countries, has led to a demand for a variety of healthy, ready-to-eat fishery products. The paper, however, aims to evaluate the feasibility of producing fish fingers from (Sphyraena jello )and then comparing approximate compositions and spoilage indices under freezing conditions (-18) for four months. In this regard, fish finger treatments were considered, namely: Treatment 1: unwashed minced meat; Treatment 2: surimi; Treatment 3: unwashed minced meat + beef; Treatment 4: surimi + beef. Then, approximate factors (moisture, ash, fat, and protein) and spoilage indicators including free fatty acid peroxide, thiobarbituric acid, total volatile nitrogen bases were measured in products produced in zero (fresh sample), 1, 2, 3 and 4 month in freezing conditions. However, the results showed that Treatment 3 in fat (6.72%), ash (2.17%), and protein (5.61%) hold a significant difference with other treatments (P<0.05) at the end of the maintenance period. Compared to other treatments, Treatment 2 in moisture factor holds a significant difference (P<0.05), namely the highest amount of moisture (77.42). Moreover, increasing shelf life, chemical decay indices increased significantly in all Treatments (P<0.05). In the third month, peroxide index (4.56 meqO2/kg), free fatty acids (%19.3) and thiobarbituric acid (2.129 mg MA /kg), and free nitrogen bases reached their highest level in the fourth month in Treatment 3. As a result, the Treatment was declared unacceptable in the fourth month. Furthermore, holding a significant difference, Treatment 2 achieved shelf life up to the fourth month. However, the fish fingers prepared from surimi were acceptable in Treatments 2 and 4 until the end of the fourth month of storage.

One of the most important health problems worldwide is the increase in pathogenic microorganisms resistant to a variety of antimicrobial materials. In this study, the antibacterial properties of biosynthesized Ag/AgCl Nanoparticles (Ag NPs) by Satureja hortensis leaf extract under different gamma ray doses were compared. Biosynthesis of Ag NPs was performed by leaf extract of S. hortensis grown from seeds exposed to different gamma ray doses (0, 15, 30, 60 and 90 gray). Formation of Ag NPs confirmed by UV-Visible spectroscopy and X-ray diffraction (XRD) methods.The biosynthesized nanoparticles were characterized using Dynamic Light Scattering (DLS), Field Emission Scanning Electron Microscope (FESEM) and Energy Dispersive X-ray analysis (EDAX).The functional groups of the biomolecules involved in the process were identified using Fourier Transform Infrared Spectroscopy (FTIR) and antibacterial properties of the biosynthesized Ag NPs were performed by disc diffusion method. The highest antibacterial property of the biosynthesized Ag NPs was related to 15 gray dose of gamma radiation with mean diameter of the nanoparticles about 40.02 nm in size and zone of inhibition about 13 mm in diameter against Escherichia coli and the lowest was observed in treatment 90 gray with mean diameter about 170.62 nm in size and zone of inhibition about 10 mm in diameter against the same bacteria. Biosynthesized Ag NPs using S. hortensis extract under 15 gray dose of gamma irradiation revealed the highest antibacterial properties against Bacillus subtilis and especially Escherichia coli. The high biocompatibility of these biogenic nanoparticles makes them a suitable alternative to similar materials synthesized by non-biological methods.

Grape juice, non-fermented products, which is prepared from the concentration of grape juice and has a high nutritional and medicinal value due to having a suitable amount of fast-digesting, monosaccharides, minerals, vitamins, organic acids and phenolic compounds, flavonoids. The type and percentage of its constituent compounds are affected by genotype and environmental conditions, as well as the conditions of production and concentration of grape juice also affects its quality characteristics. In this study, grape juice from two varieties of red Gazane and green Fakhri grape using different concentration methods including heating in atmospheric conditions and microwave, as well as, different concentrations of syrup soil (0.5 and 1%) with carbonate Calcium production and then the amounts of phenolic compounds, flavonoids, anthocyanins and antioxidant properties as well as physicochemical parameters (pH, acidity, total sugar and brix) and sensory were studied. The results of the present study showed that the highest phenolic, flavonoid, anthocyanin and free radical scavenging activity of DPPH was observed in red grape treatments and microwave heating method (p <0.05). Red grapes had higher pH, acidity, brix and total sugar values than green grapes and the use of microwave heating method had a positive effect on these characteristics compared to atmospheric heating method. The composition of syrup soil (1%) and calcium carbonate increased pH and decreased brix and acidity (p <0.05). Physicochemical properties of all produced syrup were within the permissible limits of the Iranian national standard. The highest sensory score was also observed in red grape+ microwave + syrup soil 0.5% and red grape+ microwave + syrup soil 1% + calcium carbonate Therefore, it seems that the produced grape syrup, while having suitable physicochemical properties, can be considered as a source of bioactive compounds with high antioxidant activity in food and pharmaceutical industries.

The utilization of whey as a by-product of dairy factories in the formulation of fruit drinks, with its high nutritional value, is the best way to return it to the human diet. Colloidal instability or serum separation is a major problem of whey-based beverages. Due to the increasing consumption of hydrocolloids in the food industry and the high price of commercial gums, the use of native gums has become very important.The effect of native gums (a combination of tragacanth, Persian, and sage seed) and commercial gum (pectin) were investigated on stability, viscosity, zeta potential values, and color of beverages. Finally, a sensory evaluation was made on the drink samples.The results showed that the lowest serum separation (4.2%) was related to the sample containing commercial gum and the highest value (92%) was related to the control sample (without gum)(P< 0.05). However, this difference was not significant between commercial and native samples. The highest zeta potential (-19.7) and viscosity (60.3) were related to samples containing commercial gum and native gums, respectively. In terms of sensory evaluation, drinks containing native and commercial gums scored well and can be introduced as good examples.According to the result of this study, it is possible to produce pinacolada drink (a combination of coconut and pineapple juice) based on whey with the least amount of sediment and serum separation using a combination of native gums.

In this study, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen),as well as vacuum conditions, and ordinary packagings as control, containing sodium lactate, and also three flexible multi-layer containers for extending shelf life of fresh turkey meat at 4 0C were evaluated. Ordinary conditions as control samples, were compared with four kinds of modified atmosphere packaging 1)75% CO2 + 25% N2 , 2) 25% CO2 + 75% N2 , 3)%49CO2+49% N2 + 2%O2 and 4) under vacuum condition, along with or samples without sodium lactate. These samples, were packaged in different flexible multilayer films,PET12/AL7 /OPP20/ LLD85, PET12 /AL7/PET 12/LLD95 and PET12/AL7/PA15/LLD85 . Experiments were performed on samples as follows microbial test (aerobics and anaerobic count) , chemical pH ,TVN and PV test and sensory evaluation during 16 days. The shelf life of tukey meat samples were reported in 4-layer container 118 μ under gas compositions , 75% CO2; 49% CO2 & 25% CO2; 16, 15 ,13 days, respectively, in vacuum and ordinary conditions were 11 ,6 days, with 126 μ under gas compositions, 75% CO2 ,15 days , in conditions 49% CO2 & 20% CO2 13 and 11 days, in vacuum and control were 10 , 5 days, samples in 124 μ , under gas compositions 75% CO2; 49% CO2 & 25% CO2; 13, 11, 9 days in vacuum and ordinary conditions were 7 , 3 days, respectively.The best treatment belonged to samples containing sodium lactate under conditions 75% CO2 in 118 μ container along with poly amid in spite of less thickness , and had desirable effects on physicochemical and microbial properties of samples. The worst treatment belonged to packed samples under non-gas and sodium lactate condition, in 124 μ flexible container.