فهرست مطالب ali mohammadi sani

Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts. The aim of conducting this research was to investigate the effect of using Hymenocrater platystegius Rech.f. plant extract (0.1, 0.5 and 0.9%) on physicochemical (pH, overrun, melt resistance and color indexes), textural (hardness and adhesiveness), rheological (viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with the control sample. According to the results, with increasing Hymenocrater platystegius Rech.f. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. In the texture analyzing test, adding the Hymenocrater platystegius Rech.f. extract to the formulation of ice cream, Hardness and adhesiveness of samples increased significantly (P<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech.f. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech.f. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech.f. extract could be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.

Given that in cheese production, the water extracted from it in the form of a whey name with high biological value loses significant amounts of vitamins and minerals. With the entry of whey into the wastewater, many problems will be created in environmental pollution. The wastewater treatment system for whey treatment costs a lot. Therefore, in a new and innovative design, the encapsulated probiotic beverage based on whey with native essential oils nanoliposyme formulates and optimizes in this research. Moreover, the benefits of producing this beverage can be discussed and implemented in the country. Dairy beverages, especially whey, have a high nutritional value, and since adding proper nutrients and flavors can be turned into a worthwhile beverage. After determining the properties of used whey, preparation, activation, and micro coating of probiotic bacteria, production and determination of properties of mint essential oil nanoliposomes, preparation of probiotic beverage based on whey and its quality characteristics have been studied. Using experimental design method and response surface method, the effect of nanoliposomes and micro coated bacteria at different levels on microencapsulation yield, particle size determination, the morphology of microcapsules, zeta potential, and survivability (number of probiotic bacteria and that survival in intestinal and gastro-intestinal conditions during refrigerated storage (24 hours, 7, 14, 21 and 60 days ) was evaluated. Encapsulation yield (%) for Lactobacillus acidophilus La-5 and Bifidobacterium animals-BB-12 were 82.5 and 83.33, respectively. The particle size of 99.7% of microcapsules loaded with B. animals-BB-12 and 98.1% of microcapsules loaded with L. acidophilus La-5 were less than 10 μm. The microcapsules' SEM images indicated that all the produced capsules were irregular in shape. The particle size distribution of mint essential oil nanoliposomes has an average particle size of 194 nm. The viability probiotic showed good stability during storage.

With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression.

Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L*, a*, and b*, rheological properties such as hardness, adhesiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.32) of Persian gum (1.5) inulin and (0.96) sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.

Among the beneficial compounds, bioactive peptides from enzymatic hydrolysis of proteins have many properties such as low allergenicity, lowering blood pressure, antidiabetic, anti-cancer role, natural and efficient source of antioxidants with chelating activity of metal ions and many other health benefits. Cannabis, scientifically known as Cannabis sativa L., has long played an important role in the production of dietary formulations, drugs and fiber. In this study, protein was extracted from the pulp of hemp oil. Then, the effect of time of enzymatic hydrolysis process with alkalase (60-300 min) on the degree of hydrolysis, inhibition of free radical DPPH, ABTS, inhibition of hydroxyl radical and regenerative power of hydrolyzates were investigated. Statistical evaluation of the results was performed using factorial design and comparison of means in 3 replications with one-way analysis of variance (ANOVA). The results of enzymatic hydrolysis showed an increase in the degree of hydrolysis with increasing time of enzymatic hydrolysis process. Free radical scavenging activity of DPPH, ABTS, hydroxyl and cannabis protein reducing power after enzymatic hydrolysis from 7.85 to 52.04, from 47.13 to 80.03, from 30.13 to 72.96 and from 55, respectively. Increased to 0.79%. In general, enzymatic hydrolysis of crude protein for up to 240 minutes showed a positive effect of the hydrolysis process on increasing the antioxidant properties and inhibition of free radicals.

Food gums are a class of food additives playing various roles, such as thickening, gelling and stabilizing of the food aqueous solutions. The aim of this study was to investigation rheological properties of protein-free Balangu seed gum. For this purpose, balangu seed gum was prepared and after its enzymatic hydrolysis, protein-free Balangu was prepared and the rheological properties of balangu seed gum and protein-free balangu seed gum were evaluated in terms of different parameters such as intrinsic viscosity, steady shear flow properties (shear dependence and time dependence tests) and dynamic rehology properties (stress sweep and frequency sweep tests). The results showed that balangu and protein-free balangu seed gums at 1% w/w had shear-thinning and weak gel-like behavior, and indicated the random coil conformation in dilute region. Considering correlation coefficient (0.998), the Herschel–Bulkley model was selected to describe the rheological behavior of Balangu and protein-free balangu seed gum solutions. In the time-dependent test, the balangu and protein-free balangu seed gums showed same ability to create the structure and the amount of thixotropy. The results of dynamic rheological test showed the storage modulus curve was located higher than the loss modulus in the linear region, indicating semi-gel or semi-solid behavior in Balangu and protein-free balangu seed gum. Hydrolysis and decreasing protein content did not significantly affect viscoelastic behavior of balangu seed gum

Due to its distinct color, flavor and beneficial compound, the Saffron plant is extensively used in pharmaceutical and food industries, but because of its sensitive nature, its active compounds are lost in adverse environmental conditions. In this research, the preparation of water-in-oil nanoemulsion containing saffron extract was studied as an effective method for maintaining active compounds of saffron. For this purpose, nanoemulsions were synthesized by using span 80 and tween 80 as emulsifiers in three levels of 10, 12.5 and 15 percent, using ultrasound. The amount of aqueous phase (saffron extract with 12% dry matter) was 15% (wt) in all formulations and n-decan used on three levels: 70, 72.5 and 75% as oil phase. Particle size, polydispersity index and stability of each formulation at light conditions during 28 days after production were evaluated. The results showed the particle size and polydispersity index in the emulsion containing 15% emulsifier was less than the other emulsions and did not change in terms of physical stability.

In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal). To this end the effect of various concentrations of surfactant (10, 12.5 and 15%) and different types of carbohysrates (sucrose, sorbitol, and dextran) on the stability of simple emulsion was investigated. The principal component analysis method was used to identify the relationships between the quantitative changes of the active components and quality attributes of the emulsion. Based on the results, day 7 was recognized as a critical point on which dramatic changes in the quality attributes of the emulsion coincided with the loss of saffron active compounds. In other words, physical changes in the stability of emulshion correlated well with the destruction trend of active compounds, although picrocrocin changes were found to be of independents. Also, it was revealed that the incorporation of 1% w/w sorbitol into the aqueous extract of saffron significantly decreased the loss rate of saffron active compounds in the emulsion. In addition, the double emulsion increased the half-life of saffron active compounds during a 14 day storage period. The results showed that double emulsion system was a suitable method for saffron extract, but the qualitative properties of initial emulsion also had a great influence on their stability. Multivariate analysis methods can also be used to clarify the relationships between the qualitative properties of the emulsion and the active compounds entrapped within it.

Natural substances with plant sources are rich in bioactive and useful compounds that promote health and improve the physicochemical properties of food products. Compounds such as antioxidants, polyphenols, pigments, flavors and etc. are among the most important bioactive plant-based compounds. Red beetroot is one of the unique plants that are rich in antioxidants, anthocyanins, and red pigmentation. The red pigment of the red beetroot is known as betacyanin, and betanin is the major betacyanin compound in red beetroot. Therefore, due to the red beetroot rich in natural pigments, especially betalains, this plant product has a high potential for use as a natural colorant in food, pharmaceutical, and cosmetic products. However, the restrictions on the use of natural and edible pigments are unstable during processing and preservation. The encapsulation process is one of the effective strategies in the food industry to resolve this problem and to protect bioactive compounds during production and storage. Different methods have been used for encapsulation of bioactive compounds, among which the most prominent ones are freeze-drying, emulsion, spray drying, liposomal, niosome, coacervation, and so on. Freeze drying and spray drying are two of the most widely used and industrial methods for the encapsulation of bioactive compounds, pigments, extracts, pharmaceuticals, and microorganisms. So, the aim of this study was to produce red beetroot pulp powder as a source of bioactive and colorant compounds using spray and freeze-drying processes.

Whey protein isolate (WPI) and maltodextrin with a DE 18-20 in different ratios (100: 0, 75:25, 50:50, 25:70 and 0: 100) as wall materials were used to the beetroot extract encapsulation. The spray drying process of the extracts was carried out at an inlet air temperature of 140 °C and outlet air temperature of 65-70 °C with a pump power of 75%, a compressed air flow of 3.5 m3/h, and a feed flow rate of 5 mL/min. To dry the freeze-dried extracts, each sample was first kept at a temperature of -18°C for 3 h, and then the drying operation was performed in a freeze dryer for 24 h. In all treatments, the Brix feed solution was kept constant at 10%. The produced powders were evaluated in terms of encapsulation efficiency, moisture content, water solubility, and total phenol content.

The results showed that by increasing the amount of WPI to 50% (50:50 ratio), encapsulation efficiency significantly increased (p<0.05). In the spray and freeze-dried samples, the lowest moisture content was observed in the sample treated with 100% maltodextrin. Increasing the maltodextrin ratio significantly (p<0.05) increased the solubility of the powders in water. The evaluation of total phenol content showed that the red beetroot extract powders prepared with freeze dryer had the total phenol content. Also, the powder samples obtained from the ratio of 50:50 maltodextrin to WPI had the highest total phenolic content. Based on the results obtained in this study, it was found that the use of the 50:50 ratio for maltodextrin and WPI resulted in desirable physicochemical properties in the powders obtained by both drying methods. Therefore, due to the high costs of freeze-drying and the results of the present study, it can be concluded that the spray drying method with the conditions applied during this study can be used as an effective and promising method for the production of natural pigments based on red beetroot extract for use in food, pharmaceutical, and cosmetic industries. Hence, using a 50:50 ratio for maltodextrin and WPI as wall materials and drying aid is recommended for the production of red beetroot pulp powder.

The aim of this study was to encapsulate the Barije(Ferula gummosa)essential oil (EO) in liposomal system and evaluate its physical and microbial properties.  Accordingly, nanoliposomes were produced by using specific ratios of lecithin-cholesterol by thin-film hydration-sonication method. Constitutive compounds of essential oil were identified using GC-Mass.  The physical properties of the liposomes, such as particle size, polydispersity index, zeta potential, and the efficiency of encapsulating system, were studied. Evaluation of antimicrobial properties was performed by the two methods of minimum inhibitory concentration (MIC) and disc diffusion test on E. coli O157:H7. Also, the effect of sub-inhibitory concentration of EO (sub-MIC) was evaluated before and after encapsulation against the growth of bacteria over 24 h. The most important constituents of EO were β-pinene (60.84%) and α-pinin (9.14%). The average particle size of EO loaded liposomes was in the range of 74.27 to 99.93 nm, which had a significant difference with the empty nanoliposome (138.76 nm) (p<0.05). Adding cholesterol to lecithin in a double-layered membrane of liposomes increases particle size and reduces the effectiveness of encapsulation (p<0.05). Electrostatic stability of empty liposomes was improved by adding a certain amount of cholesterol, but the zeta potential did not change significantly in cholesterol-based samples when essential oil was replaced in the liposomes (p<0.05). MIC of EO in encapsulating mode was lower in the liposomal system without cholesterol than in free mode.  This was confirmed by measuring the diameter of the bacteria's lack of growth. Nanoliposome specimens containing essential oil (60 mg lecithin) with concentration of 50 and 75% MIC significantly decreased the growth of E. coli O157:H7 compared to free essential oil (p<0.05). This research showed that nano-liposomal essential oil was successfully produced by thin layer and ultrasonic hydration method and the cholesterol-free sample in the liposomal membrane had an antimicrobial effect on E. coli O157:H7 relative to its free essential oil.

IntroductionEscherichia coli is an important bacterial pathogen transmitted through contaminated water and food. The aim of this study was to evaluate the physical characteristics of nanoliposome essential oil (EO) and its antibacterial effect on E. coli.Materials and MethodsNanoliposomes were prepared by thin-film hydration and sonication. Particle size, polydispersity index, and encapsulation efficiency were assessed. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of free EO and nanoliposome barije EO were determined by broth macrodilution against E. coli. Also, effect of different concentrations of the MIC of EO was evaluated before and after encapsulation against the growth of bacteria over 24 h.ResultsThe average particle sizes of the empty and EO loaded nanoliposome were 138.76 and 81.47 nm, respectively. Also, EO loaded nanoliposome had lower polydispersity. Moreover, the encapsulation efficiency of nanoliposomes was determined about 73.26%. MIC and MBC levels for EO loaded nanoliposomes decreased in comparison with free EO. Using 75% MIC of free EO in comparison with control, the bacterial count decreased by 3.528 and 1.12 log (CFU/mL) after 12 and 24 h, respectively. This reduction in the EO loaded nanoliposomes was 3.40 and 2.33 (CFU/mL) log (p <0.05).ConclusionNanoliposomes encapsulated barije EO were prepared successfully using the thin-film hydration and sonication method and showed enhancing antimicrobial activity against E. coli O157:H7 in comparison with the non-encapsulated one.

Stabilizers are a group of bio-polymers which are used in ice cream formulations in order to create soft texture, uniformity, reducing growth of ice crystals and lactose during storage and may be used to increase resistance to melting. Among these factors are hydrocolloids. The aim of this study was to investigate the effect of substituting Salep with Salvia macrosiphon boiss seed gum (as a source of native gum) at levels of 0.1 and 0.2% on physicochemical and sensory characteristics of traditional ice cream. Physicochemical tests including resistance to melting, pH and specific gravity; and sensory evaluation including measurement of intensity of coldness, viscosity, liquefying rate and total acceptance were analyzed. Results showed that Salvia macrosiphon boiss gum was more and less effective than Salep. The highest resistance to melting (80.5%), liquefying rate (8.25) and total acceptance (6.6) belonged to the sample containing Salvia macrosiphon boiss gum. The highest pH (6.6), gravity (1.06), intensity of coldness (8.87) and viscosity (5.3) was obtained for the sample containing Salep. According to the results Salvia macrosiphon boiss gum can be considered as a substitute for Salep.

In spite of novel progresses in the methods for foodstuff’s preparation and production, consumer’s health and safety in the public hygiene import increasingly. One of the ways to control sickening microorganisms is the use of chemical retentive in the food. Today consumers are complaining to use natural retentive that are derivatives of herbaceous resources. As for harmful effects of food’s synthetic and chemical retentive. This study performs as for determining antibacterial Effects of Digitalis plant’s extracts on Staphylococcus aureus pathogenic bacteria in the foodstuff. In this study the ethanol extract alone and in combination with ciprofloxacin antibiotic on gram-positive bacteria, Staphylococcus aureus (ATCC25923), were evaluated by micro broth dilution method. MIC test results for Digitalis plant extract and Ciprofloxacin antibiotic evaluated 4.9 mg/ml and 0.5 μg/ml. effect of both extract and antibiotic results showed that growth of Staphylococcus aureus in the simultaneous use of 3.5 mg/ml extract and 0.28 μg/ml was inhibited by antibiotics. Evaluation of MBC tests for Digitalis plant extract and ciprofloxacin antibiotic evaluated 7.1 mg/ml and 1 μg/ml, results show that the combination of 4.2 mg/ml of extract and 0.14 μg/ml antibiotics cause the bacteria is eliminated. Concomitant use of alcohol extract and antibiotics, decreasing 48 percent of antibiotic to inhibit the growth of Staphylococcus aureus, and simultaneous use of alcohol extract and antibiotic, antibiotic use decreased 86 percent in the MBC for Staphylococcus aureus.

Quality and shelf life of bread as a main diet has the great importance on health and the national economy. So the aim of this study was to investigate the effect of water, melon water, oil, cow milk and soy milk as a glazing component of baguettes on the moisture content, specific volume, texture, crust color and overall acceptance of final product. In this study, Image J software was used for crust color measurement. Based on results, the samples have melon water, cow's milk and soy milk glaze had the highest moisture content. However, the samples containing water and water melon glaze had the highest specific volume. The results clearly showed that the samples were coating by water and melon water had the lowest firmness respectively in 2 and 72hr after baking. This indicates that melon water as a coating agent is better for preserving moisture and to retard the staling. In addition the highest amount of L* value and a* value and overall acceptance score in organoleptic evaluation were observed in the two samples coating by melon water and cow's milk. In general we can say that glazing is one of the techniques that are simple, low-cost addition to being a great role in maintaining and even improving the quantity and quality of bread. Also according to the results of this study, melon water, with its unique function as a new glaze in bakery industry is introduced.

The use of hydrocolloid is a method for suspension stabilization and solid particle suspending in drinks. In this study, the effects of adding three different hydrocolloids including gellan, tragacanth and high-methoxy pectin at three levels: 0.02, 0.05 and 0.08 of the binary combination on the stability, rheological properties, zeta potential and the activation energy were examined. The results showed that the addition of all hydrocolloids increased the stability and prevented the serum separationand also precipitation of protein. All the treatment prevented the serum separation significantly (p < 0.05). The least serum separation and the best sensory properties were gained by the formulations containing 0.02-0.08% (pectin-tragacanth) and 0.02-0.08% (tragacanth-gellan), respectively. Power law was the suitable mathematical model to predict the flow behavior of stabilized doogh. Zeta potential and activation energy were determined in the range of 9.10 to -16.6 mV and 9.37 to 18.34 kJ/ mol, respectively.

The aim of this study was to evaluate antibacterial activity of aqueous extract of castor seeds (two varieties, Mashhad and Isfahan) on Staphylococcus aureus ATCC25923, Escherichia coli ATCC25922 and Listeria innocua ATCC33090 as food borne pathogens. The sensitivity of the microorganisms was evaluated using disc diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). According to disc diffusion method the most resistance was observed by gram positive bacteria (Listeria innocua, Staphylococcus aureus) where as, the most sensitivity was observed by Escherichia coli.In disc diffusion method as a positive control Erythromycin, Gentamicin and chloramphenicol were used on Listeria innocua, Staphylococcus aureus and Escherichia coli in which deterrence diameters were 13mm, 22mm, 30mm, respectively. The experiments of MIC, MBC were performed in triplicate. According dilutions which were prepared in MIC experiment the ranges of aqueous extract of castor from Mashhad on Listeria innocua and Staphylococcus aureus was between 40 to 160 mg/ml. This range for Escherichia coli was less than 40 mg/ml. But for aqueous extract in castor seeds from Isfahan was between 20 to 40 mg/ml on Listeria innocua, between 40 to 80 on Staphylococcus aureus and between 20 to 80 mg/ml on Escherichia coli. Also MBC test were measured around 160 mg/ml in castor seeds of Mashhad and Isfahan. The both of aqueous extract of castor seeds from Mashhad and Isfahan had strong antibacterial activity and aqueous extract from Isfahan had more inhibitory effect than the aqueous extract of Mashhad.

Using the potential of natural materials as special food additives for reducing the use of chemical preservatives in production of food stuff، considering their antimicrobial properties، is of great importance. In this research، the in vitro antibacterial effects of Pelargonium graveolens essential oil on Staphylococcus aureus، Escherichia Coli، Salmonella enterica and Listeria monocytogenes were studied. To do so، 4ml of the essence was prepared using Clevenger. Afterward، MIC and MBC were determined. MIC of S. aureus and E. coli was equal to 62. 5 ppm and this figure for S. enterica and L. monocytogenes was 125 and 31. 25 ppm، respectively. The results showed that، comparing to gram-negative bacteria، the gram-positive bacteria were more sensitive to this essential oil. The most sensitive tested microorganisms were L. monocytogenes، S. aureus، E. coli، and S. enterica. Finally، we found that the use of some ornamental plants for inhibiting bacteria can be a helpful approach in future researches.

Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study، the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard، two levels of bacterial suspension (3×109 and 3×1010 cfu/ml) were used to determine their ability to reduce three concentrations of AFM1 (0. 05، 0. 25 and 0. 5 ppb). The incubation times in the simulated gastric model were 0، 30، 60. 90 and 120 minutes. AFM1 concentration was determined by competitive ELISA. Results showed that the presence of Lactobacillus acidophilus (La-5) was more effective at higher concentration for removal of aflatoxin. Also، removal content for 0. 05، 0. 25، 0. 5 ppb AFM1 were 76. 09، 52. 26 and 76. 19 respectively.

The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose، emulsions with different whey protein concentrates (0. 5_ 3%)، seed gum (0 - 0. 3%)، and oil volume fraction (20 - 50%) were prepared. Several properties of emulsions including mean diameter of droplets، zeta potential، surface tension and interfacial properties were studied. Selecting an appropriate model، the response-surface graph was drawn. For each response، a second-order polynomial model was developed using “Multiple Linear Regression Analysis”. Results indicated that increasing the gum concentration from 0 to 0. 15% the mean diameter of the droplets will be diminished but its further increase would enlarge the size of particles. Zeta potential analysis showed that the more concentration of resin emulsions the more negative zeta potential of emulsion will be. The optimum formulation was suggested to be: 0. 12% Lallemantia royleana seed gum، 4. 69% whey protein and 21. 59% oil.