فهرست مطالب m. t. golmakani

In this study the influence of Alyssum homolocarpum seed gum (AHSG), basil seed gum (BSG) and different levels of banana peel flour (BPF) (0, 20 and 40%) on physicochemical properties of cakes containing date syrup (DS) or fig syrup (FS) was investigated. Parameters such as batter and cake pH, density, bostwick number, cake crumb and crust color, texture and sensory attributes were determined. The results revealed that increasing the banana peel flour decreased batter and cake pH, baking loss and sensory scores while increased batter and cake density, batter consistency, cake moisture, darkness and hardness. The influence of basil seed gum on moisture retention and consistency improvement was more significant than Alyssum homolocarpum seed gum. However, the cakes incorporated with Alyssum homolocarpum seed gum had lighter color and softer texture. Cakes manufactured by fig syrup had lighter color, softer texture and better organoleptic properties and fig syrup was a better replacer for sucrose in cake formulation.

Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAsenriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions developed by sonication method were subjected to various analyses as a function of hydrophilic lipophilic balance (HLB) and surfactant to oil ratio (SOR). Analyses were performed upon production and during 1-month storage at two temperatures (4 and 25 ˚C) in the presence (100 ppm) or absence of α-tocopherol. Increasing in HLB and SOR decreased the particle size and surface tension; while, increased the refractive index and viscosity. During storage, the particle size of α-tocopherol-loaded nanoemulsions decreased; whereas, that of α-tocopherol-free nanoemulsions increased in a temperature-dependent manner. Irrespective of the storage temperature, surface tension values of antioxidant-loaded nanoemulsions remained constant. However, their viscosity values increased. Antioxidant incorporation fairly increased the nanoemulsions stability likely due to partitioning at the interface. TEM micrographs confirmed the results obtained by static light scattering. The results of this study may help the rational design of functional foods using nanoemulsion-based delivery systems.

Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, microalgae Spirulina (Arthrospira platensis), as natural antioxidant, was added to virgin olive oil for improving its oxidative stability.

In the first stage, the antioxidant activity of Spirulina and the physico-chemical properties of virgin olive oil were evaluated. In the second stage, the effect of Spirulina addition on the oxidative stability of virgin olive oil was determined using active oxygen method (AOM). Three samples of virgin olive oil with 0.5% (w/w) Spirulina (as natural antioxidant), 0.01% (w/w) BHT (as synthetic antioxidant), and without any antioxidant (as control) were prepared. The mean of induction period, protection factor, and antioxidant activity were calculated. Statistical analysis was performed using SPSS 19 software.

The results showed that Spirulina has good total phenolic content (67.72 mg gallic acid eq/g sample), total flavonoid content (9.16 mg quercetin eq/g sample), IC50 value (0.364 mg/ml), and total antioxidant activity (17.98 mg Vit C/g sample). Induction period, protection factor, and antioxidant activity of the sample containing Spirulina (31.15 h, 1.37, and 0.42, respectively) were significantly higher than those of the control sample (22.85 h, 1, and 0.00, respectively) and less than those of the sample containing BHT (42.71 h, 1.87, and 1.00, respectively).

Due to the banned use of synthetic antioxidants in virgin olive oil and appropriate antioxidant activity of Spirulina, Spirulina as natural antioxidant can improve the oxidative stability of virgin olive oil.