neda mollakhalili-meybodi

Bread is one of the most important components of the diet all over the world. Failure to obtain the unique properties of gluten protein has made it difficult to obtain the desired properties of gluten-free bakery products. Inulin is one of the soluble nutritional fibers widely used in the food industry.

Textural, physicochemical, sensory and shelf life characteristics of inulin in gluten-free bread samples based on rice-acorn flour (70:30) enriched with 10% w/w-1 prebiotic inulin with different degrees of polymerization (less than 10, more from 23 and 60-2) and the conditions of mixed fermentation based on sourdough [MF-SD] were investigated.

Results indicated that MF-SD and using long-chain inulin was able to form a structure able to hold the gases produced during the fermentation and expanded through cooking process and improve the textural characteristics, which seems to be due to its potential ability to form a gel. Additionally, highest inulin stability is also observed at this sample. So that the optimized technological characteristics and lowest inulin loss ration (31% w/w-1) is found at gluten-free bread samples containing 30% w/w-1 of acorn flour and long-chain inulin fermented by MF-SD (A30R70SL).

The use of long-chain inulin is recommended to achieve desirable technological characteristics and high nutritional value in the formulation of gluten-free bread.

Off-flavor, unpleasant and unacceptable tastes and odors, is a global problem in the fishery industries which causes many economic losses and health hazards. Off-flavors can be developed in the fish during the pre- or post-hunting phase. Pre-hunting off-flavors can be caused by environmental factors, feeding, and contaminants. However, post-hunting spoilage creates different off-flavors in the fish due to the growth of microorganisms, activity of enzymes, and oxidative processes. Identifying the sources of off-flavors can sometimes help the processors to perform corrective actions. Therefore, this study aims to discuss the different types of off-flavors, mechanisms, and effective compounds in their development. Further, the methods for identifying and reducing the off-flavors are introduced.

Lysine-glutamine crosslink formation catalyzed by microbial transglutaminase is supposed to affect improvement of lysine availability in wheat bread. Present study is done to investigate the effect of microbial transglutaminase and fermentation type in improvement of the lysine availability of wheat bread. Lysine-fortified wheat breads were formulated using response surface methodology with composite-face central design. Statistical models were used to predict the impact of defatted soy flour level (0-50% w w-1), microbial transglutaminase level (0-1.6% w w-1) and fermentation type (yeast or mixed fermentation based on sourdough). Further information was provided on the individual role of independent variables in nutritional and structural characteristics of optimized formulation and blank and control samples. Experiments were carried out in triplicate and the mean values were analyzed using one-way analysis of variance and Tukey’s test.Results and The suggested formula contained 26.64% w w-1 of defatted soy flour and 0.55% w w-1 of microbial transglutaminase, which was fermented using sourdough-based mixed fermentation and provided 0.16 mg 100 g-1 of available lysine and 2.09 cm3 g-1 of specific volume. The highest lysine chemical score (22.79±0.16), essential amino acid index (35.31±0.37) and biological value (26.79±0.02) and the lowest lysine loss during the baking process seen in optimized formulation verified the effectiveness of microbial transglutaminase in lysine fortification of defatted soy flour/wheat breads (P≤0.05). Considering rheology parameters and textural analysis, microbial transglutaminase treatment increased elastic modulus and β-sheet structure. These structural changes decreased final products digestibility, which can increase using mixed fermentation based on sourdough.Conflict of interest: The authors declare no conflict of interest.

Currently, probiotics are mainly used in processed foods or nutritional supplements mainly due to their impact on health. The probiotic markets have a considerable share either in food or drug industry. In this article, drug supplements and food products containing probiotic microorganisms are considered in a comparative approach from different aspects including functional, efficacy, hedonistic and economical.
Results and However, the impact of ingesting probiotics via food products or drug supplements is not actually the same from consumer’s point of view as well as from clinical efficacy. Consumer attitudes appear to be reflected in expectations on nutritional, functional and health effects side and also from the point of nutrition economics.
Conflict of interest: The authors declare no conflict of interest.

Context: Cancer generally is considered as a neoplastic disease with particular causative and etiologic factors as well as protective elements. Although it has remained difficult to treat, it is preventable. Recently, the interest in dietary phytochemicals intake has considerably increased for potential cancer chemoprevention.
Evidence Acquisition: This report reviews the role of phytochemical consumption in cancer prevention based on publications from PubMed, Science direct, Google Scholar, and Scopus from the year 1996 onward using cancer, chemoprevention, phytochemical keywords.
Regular intake of phytochemicals has been demonstrated to prevent cancer during its different stages including initiation, promotion and progression. Considering the animal models, the second step is the main stage for cancer chemoprevention.
The phytochemicals involved in chemoprevention can be categorized in different groups naming phenolics, carotenoid, alkaloids, organosulfur compounds and nitrogen-containing compounds. They are able to stop, postpone and reverse carcinogenesis by different mechanisms.

irradiation is a physical treatment in which products are exposed to ionized radiation such as gamma and x rays to improve the security and quality. Hydrocolloids are components that are used in food science to improve texture properties. Exposing to irradiation treatment may change structural and functional properties. By regard to the importance of irradiation on decontaminating of hydrocolloids in food application, the aim of this study is studying the effect of irradiation at different doses on functional properties of Gum Tragacanth in food application.
Material and effect of irradiation treatment was studied on the rheological properties, zeta potential, particle size distribution and surface tension of dispersion systems contained 0/5% w/ w gum tragacanth that is irradiated at different doses (0, 0.75. 3, 5 kGy). The effect of irradiation on rheological properties was monitored by rheometer. In order to monitor the effect of irradiation treatment on particle size distribution, zeta potential and surface tension, particle sizer, Brookhaven zeta plus and tensiometer sere used respectively. All treatments were performed three times and the data were analyzed by one way ANOVA. Significant differences between means were identified (P values Irradiation, change rheologiacal properties and particle size distribution of dispersion contained gum tragacanth. Irradiation treatment up to 0.75 kGy increase zeta potential, but irradiating at higher doses decrease it again. Results of studying parameters showed that irradiation changes the functional properties by affecting on structure. These changes depend on irradiation dose
Gum tragacanth irradiation may improve the functional properties by affecting on structure.

Previous studies have shown that Astragalus Gossypinus species of gum tragacanth are able to stabilize oil in water emulsion. Today, irradiation is used to disinfect many polymers. Results have shown that irradiation treatment has a significant effect on molecular weight and functional properties of Gums, especially Gum tragacanth. The aim of this study is to investigate the effect of irradiated Gum tragacanth at doses 0, 1/5, 3, 5 kGy on the emulsion stability index of oil in water emulsion which contain 0.5% w/w gum tragacanth and 10% w/w sun flower oil was studied by measuring creaming index. In order to monitor the mechanism of stabilization, rheological properties and particle size distributing parameters were measured. Rheological properties were measured by using rheometer and particle size distribution was determined using laser diffractometry. All treatments were performed three times and the data were analyzed by one way ANOVA. Significant differences between means were identified (P values < 0.05) using Duncan test. Results indicated thatrheological properties, particle size distributing and the stability of oil in water emulsion has been affected by irradiation. These changes are dependent on irradiation dose. Results show that irradiation treatment at 1.5 kGy created the most stable system by changing the studied parameters.