فهرست مطالب آمنه نعمت الهی

Nowadays, food safety and security is one of the main issues of human life concerns. Parallel to this, food health also becomes significant for agricultural product consumers. Although organophosphate pesticides such as malathion can have adverse effects on consumer health, they are widely used in food production to increase food security. Results show that besides pesticides benefits, there are some problems such as reduced biodiversity, reduced nitrogen fixation and destruction of fauna residential place specially birds and endangered species. Some of the used pesticides have side effects such as increased salivation, nasal and eye discharge, bronchoconstriction, meiosis, gastrointestinal cramps, high blood pressure and various genetic disorders are left on human bodies. Due to the residues of these toxins in food products, there are many concerns for the health of consumers that use various methods such as washing, peeling and fermentation which can greatly reduce the residual pesticides in food. Although systemic toxins and penetrating toxins from fruits and vegetables do not last for a period of time after their use, they remain in agricultural products and fruits that are not removed by washing, heating, and freezing. Therefore, it is recommended that you use chemical pesticides as a last resort.

Today in the world, environmental pollution due to heavy metals, their accumulation in the food chain and their dietary exposure are considered as a serious danger. The purpose of this study was to measure the amount of nickel, arsenic, lead, zinc and cadmium in liver, thigh, breast and gizzard parts of chicken distributed in Shiraz.

In this cross-sectional study, ten different brands of liver, thigh, breast and gizzard of chicken in Shiraz were collected from local markets and transferred to the laboratory with the cooling system. The concentration of heavy metals was measured by inductively coupled plasma atomic emission spectroscopy (ICP-OES).

The mean concentrations of arsenic, cadmium, nickel, lead and zinc in liver tissues were 0.017, 0.061, 0.031, 0.057 and 15.15 µg/kg, in thigh muscles 5, 6, 28, 46 and 3310 µg/kg, in the breast muscles were 6, 8, 180, 50 and 4510 µg/kg and in the gizzard were 7, 29, 9, 19 and 12810 µg/kg, respectively. Heavy metals concentration was higher in liver tissue than other tissues.

The results indicated that the amount of heavy metals studied in chicken tissues are lower than world regulation standards. Also the results of risk assessment indicated that non-carcinogenic risk of these heavy metals due to chicken consumption is negligible while, the risk of carcinogenicity in the case of arsenic is higher compared to lead (relatively potential risk).

Fortification of fruit juices with new functional ingredients including prebiotics is one of the recent progresses in the juice field. So the objective of this study was to evaluate the effect of addition of some prebiotics on the physicochemical and sensory properties of grape juice at 4 and 25°C. Prebiotic compounds (inulin and tagatose) and sucrose with specific proportions were added to the samples. After pasteurization, the samples were placed at 4°C (refrigerator temperature) and 25±2°C (room temperature) for 3 months. Then their Brix, pH, acidity, total sugar and sensory properties were evaluated with the time intervals of one month. pH, brix and acidity of all treatments did not show statistical significant differences during 90 days of storage at 4 and 25°C (P>0.05). While total sugar content of all treatments decreased significantly during this time (P<0.05) the greatest decrease was seen in the treatment with 6% of inulin at room temperature with 53% loss (decrease from 21.5 to 10.1 g/100g), while the lowest increase of transparency (65%) reported for this treatment. The results further showed that the most desirable sense of taste with 8.1 score in zero time storage period and 7.9 in the third month of storage at 4°C belonged to the control sample, and it was observed addition of prebiotics reduced the sensory acceptability from the perspective of sensory evaluators. Fortification of juices such as grape juice with new functional ingredients including inulin and tagatose with or without sucrose (short chain inulin 3%/sucrose 3% and tagatose 3%/ sucrose 3%) with respect to the sugar replacement is possible.

For producing foods that promote health through gut microbial reactions, different types of food ingredients such as probiotics, prebiotics and bioactive plant secondary metabolites such as phenolic compounds can be used. The aim of this study is evaluating interaction effect between probiotics and phenolic content present in cornelian cherry juice during fermentation.
Cornelian cherry juice with natural and adjusted pH with sodium bicarbonate inoculated with three industrial and two native probiotic bacteria(L. rhamnosus, L. plantarom and L. casei) and two native probiotic bacteria (L. casei)(108cfu/ml). Then samples were placed at incubator (30°C) immediately after inoculation. Then changes in chemical characteristics such as pH, acidity, phenolic compounds content, anthocyanin content and antioxidant activity andviability of probiotic evaluated during 3days of fermentation with time intervals of 24 hours for samples with adjusted pH.Significant differences between the averages of obtained data were done by one way ANOVA test. Also differences between the averages of each treatment during time were done by repeated measure test by SPSS software at significant level of 0.05.
It can be said from the changes of phenolic content; antioxidant activity and anthocyanin content that degrading of tannins with high molecular weight during 48 hours of fermentation cause of increasing phenolic content and antioxidant activity in cornelian cherry juice and with Continuation of fermentation decrease cause of producing decarboxylase enzymes by probiotics. Also it is considered that native strain l. casei spp. T4 compare to others have more resistance against obstacle conditions of cornelian cherry juice and maintained its viability during fermentation and remained at initial number (8log cfu/ml).
Dietary supplements probiotics may, at least theoretically, can increase degrading of polyphenols, increase antioxidant activity and easily absorbing of these compounds in human body.

According to International standards (e.g., International Dairy Federation), probiotic products should be contain a minimum of 107 viable probiotic bacteria per gram of product. However, many products failed to meet these standards when they are consumed. Microencapsulation is coating a layer of hydrocolloids around viable cells in microscopic scale and surrounding them from environment for releasing of targeted cells in the appropriate place and time. The results of studies have been shown that encapsulation of probiotics lead to increasing its viabilities, improving and maintaining sensory properties of the products especially during storage as well as achieving to new methods of production of dairy products. This article will briefly review the efficiency of probiotic microencapsulation, and the factors affecting microencapsulation effectiveness of probiotics.

Fortification of drinks with new functional ingredients including prebiotics is one of the recent progresses in the juice field. So the objective of this study is to evaluate the effects of addition some prebiotics on physicochemical and sensory properties of orange juice. Then prebiotic compounds (inulin and tagatose) and sucrose with specific proportions were added to orange juice and pasteurized by at 90°C. Orange juice samples were placed at 4°C (refrigerator temperature) and 25°C (environment temperature) for 3 months and physicochemical (Brix, acidity, sucrose content and pH) and sensory properties of samples were evaluated with time intervals of one month. The results showed that pH, brix and acidity of all treatments didnt show statistical significant differences during 90 days of storage (P>0.05). While total sugar content of all treatments decreased significantly during this time (P<0.05), as the greatest decrease was seen in treatment I-3/S-3 at environment temperature with 33.7% lost. While reported no change in the transparency of this treatment (P>0.05). While storage of treatment at environment temperature decreased the acceptance of flavors (P<0.05). The result of this project showed that inulin in combination with sucrose and tagatose was suitable for production of functional juice with good organoleptic properties.

Recently, an increased demand for nondairy probiotic products comes from the popularity of vegetarianism, lactose intolerance, and high cholesterol content in dairy products. The objective of this study is evaluating the effect of refrigerated study on the viability of probiotics and some physicochemical characteristics in cornelian cherry juice. Cornelian cherry juice with natural and adjusted pH with sodium bicarbonate was inoculated with three industrial bacteria (L. rhamnosus, L. plantarom and L. casei) and two native probiotic bacteria (L. casei) (108 cfu/ml). Then the samples were placed in the refrigerator (4°C) immediately after inoculation. Next, the changes in chemical characteristics such as pH, acidity, phenolic compounds content, anthocyanin content, antioxidant activity, microbial characteristics (such as enumeration of live probiotic cells), and sensory properties were evaluated during 4 weeks with the time intervals of one week for the samples with adjusted pH. Significant differences between the averages of obtained data were checked by one way ANOVA test. Also differences between the averages of each treatment during the refrigerating time were examined by repeated measure test using SPSS software at the significant level of 0.05. Data analysis showed that treatment type, storage period and interaction effect of these two factors have significant effects on the changes of physicochemical characteristics and probiotic viability (P<0.05). The results revealed that native probiotic strain L. casei spp. T4 compared to other strains maintained its viability at 8.67 log cfu/ml after 4 weeks of refrigerated storage. Also there were the most changes in physicochemical characteristics in the cornelian cherry treatments containing this strain, which is a marker of fermentative activity during the refrigerated storage. The results showed that cornelian cherry juice because of low pH and presence of inhibitor phenolic compounds has negative effect on viability of probiotics, especially industrial strains during the refrigerated storage.

In the world acceptance and use of functional products is growing so that various additives are used to improve the characteristics of functional food products. The Coenzyme Q10 plays a vital role in cellular energy production and with its antioxidant activity can increase the body's immune system. As with increase age, poor nutrition, stress and disease, coenzyme Q10 deficiency in the body is found in different people, so the aim of this study was to evaluate the addition of coenzyme Q10 on the physicochemical properties of functional grape fruit juice. The concentrations of coenzyme Q10 (10 and 20 mg in 300 ml) and storage temperature (25 ˚C and 4 ˚C) were variables in this research and parameters such as pH, titrable acidity, Brix, viscosity, turbidity and sensory evaluation of grape juice during three months storage (one month intervals) were measured. The study showed that by increasing time and temperature the rate of pH decrease and with increasing concentration of coenzyme Q10, pH increases. Well as time and temperature have direct influence on acidity, and the concentration of coenzyme Q10 has the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels increase and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity increases. The results of sensory evaluation showed that the temperature and concentration of coenzyme Q10 have reverse effect on the transparency of grape juice. The findings of this study showed that the addition of coenzyme Q10 in grape juice has no negative effects on the physicochemical and sensory properties.

Freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. In dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as proteins and flavors. It thus provides an opportunity for producing dairy ingredients with enhanced functional and organoleptic qualities. By freeze concentration, skim milk has been concentrated up to 40wt% total solids (TS) and whole milk up to 44wt% TS. Lactose and lipids are more concentrated in the ice fraction than in the concentrated fraction. Proteins (casein and whey protein) decrease the ice growth rate and the high viscosity is a limiting factor for the freeze concentration of both skim milk and whole milk. In this study, the most important studies relating to the suspension, block and layer freeze concentration of milk are summarized, analyzing results and indicating how freeze concentration process efficiency of dairy products can be improved.

There is an increasing public awareness of the health, environmental and safety hazards associated with the use of organic solvents in food processing and the possible solvent contamination of the final products. The food industry is always looking for the best separation technology to obtain natural compounds from high purity, healthy products that are of excellent quality. The high cost of organic solvents, increasingly stringent environmental regulations, and new requirements of the medical and food industries for ultra-pure and high added value products have increased the need for the development of new and clean technologies for the processing of food products Supercritical carbon dioxide (SC–CO2) extraction has attracted considerable attention in recent years as a promising alternative to conventional solvent extraction and mechanical pressing for extracting oils and other materials as it offers a number of advantages, including a lack of solvent residue and better retention of aromatic compounds. This article summarizes some of the advances and the latest developments in the field of supercritical fluid technology focusing on using supercritical carbon dioxide in extraction and refining of vegetable oils.

Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active food components on human health. There has been an explosion of consumer interest in the active role of food in the well-being and life prolongation, as well as in the prevention of initiation, promotion, and development of non-transmissible chronic diseases. As a result, a new term—functional food—was proposed. Among these foods, probiotics may exert positive effects on the composition of gut microbiota and overall health, and the market is increasing annually. An increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance. Therefore, the development of these products is a key research priority for food design and a challenge for both industry and science sectors. Fruit and vegetable juice can be certainly positioned as a healthy food product, due to its great amount of healthy components like vitamins, antioxidants, and polyphenols that exerts several positive benefits on the human health. It has also been suggested as a novel, appropriate medium for fortification with probiotic cultures already being positioned as a healthy food product. This article presents an overview of functional food development, emphasizing nondairy juices that contain probiotic bacteria strain.