s. azadmard damirchi

In the present study, zinc oxide nanoparticles (ZnO NPs) have been synthesized using hydroalcoholic clove extract and three accelerated heating methods namely, hydrothermal (at 121 °C and 1.5 bar), microwave irradiation (power of 800 W for 3 min) and conventional heating using a heater and stirrer (at 150 °C for 2 h). Characteristics of the  prepared clove extract and synthesized ZnO NPs have been evaluated using GC-MS, XRD and SEM analyses and their antioxidant and antibacterial activities have been measured using DPPH and agar diffusion techniques.   GC-MS analysis indicated that the provided extract had contained two main bioactive compounds of Eugenol and β-caryophyllene, which both of them are natural reductant agents. In order to synthesis ZnO NPs, 4 g of zinc nitrate and 20 mL of the provided clove extract had been mixed together  and after heating the mixture solutions using three different heating methods,the solutions have been placed into the laboratory furnace adjusted at 400°C for 2h to result in pale yellow powder. Obtained results indicated that the synthesized ZnO NPs using microwave, autoclave and heater and stirrer, had particle size of 45, 50 and 52 nm, antioxidant activity of 89, 85 and 80% and methylene blue degradation of 79, 70 and 66%, respectively. Furthermore, results indicated that the synthesized ZnO NPs have high antibacterial activity against both bacteria strains of Escherichia coli and Staphylococcus aerous.

With public awareness of the dangers of consuming too much saturated and Trans fatty acids, as well as the importance of taking essential fatty acids through the diet, consumption of healthier products increases. It is noteworthy that decreases of solid fats as well as total fat affect characteristics of the final products. The aim of this study was to assess the physicochemical, rheological and sensory characteristics of low-fat emulsion gels rich in omega-3 essential fatty acids as spread and healthier alternatives to butter and margarine.

In this study, emulsion gels were prepared using Locust bean gum, carrageenan, xanthan and maltodextrin and flaxseed oil as a rich source of omega-3 essential fatty acids. During 60 days of storage, fatty acid composition, oxidation stability, rheological characteristics, differential scanning calorimetry and microstructure were investigated. Sensory attributes of the emulsion gels as substitutes for butter and margarine were evaluated using sensory analysis.

Emulsion gels included acceptable oxidative and thermal stability, solid-like attribute, shear thinning and thixotropic. Although the dispersed oil droplets coalesced at the end of the storage, the phenomenon did not continue since it caused instability and separation of the oil phase. Sensory attributes were reported as desirable.

Prepared emulsion gels using water-soluble hydrocolloids and flaxseed oil containing lower total fat and saturated fatty acids can be used as healthier alternatives to butter and margarine as well as carriers for omega-3 essential fatty acids.

Olive leaf extract as a rich source of phenolic compounds has significant anatioxidant and antimicrobial properties, but its direct addition to foods has disadvantages due to bitter taste. Encapsulation by nanoliposomes is one of the useful methods to carry bioactive compounds such as phenols. Therefore, aim of this study was to evaluate addition of nanoliposomes carrying olive leaf extract to butter stability.

First nanoliposomes of olive leaf extract was prepared and at 0 (control sample), 50, 100, 200 and 400 ppm spiked to butter samples, then stored in refrigerator for 80 days, and their physicochemical properties (moisture and fat content, fatty acid profile, acidity and peroxide value), microbial properties (total sycrotroph content) and organoleptic properties (bitter taste, rancidity and general acceptance) evaluated.

Obtained results showed that addition of olive leaf extract nanoliposomes had no effect on butter composition, however, it could prevent from increasing of acidity and peroxides. Microbial analysis also showed that nanoliposomes spiking could prevent from microbial deterioration of butter samples. Organoleptic tests also showed nanoliposomes effect on prevention of olive leaf bitter taste exposure and also rancid taste development of butter samples.

Encapsulation as nanoliposomes is a advanced and useful methods to fortify butter with phenolic compounds of olive leaf and prevention from chemical and microbial spoilage and enhancement of its shelf life.

Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega-3 and dietary fibers of the products.

In this study, effects of flaxseed powder at 0 (control), 3 and 6% on chemical compounds, pH, residual nitrite, thiobarbituric acid index, textural properties, microstructure and sensory evaluation of the samples were investigated. Quantity of the oil in the batches containing flaxseed powder was deducted from the total oil based on the flaxseed powder contents. All samples were stored at 4 °C and the experiments were carried out on Days 1, 14, 28 and 42.

Use of flaxseed powder in sausage formulation increased the nutritional properties without altering sensory properties of the product. Based on the results, addition of flaxseed powder decreased pH, nitrite and residual moisture contents and increased protein, ash, fiber and total calories (p > 0.05). Nitrite contents decreased during storage. In addition, flaxseed powder decreased the textural parameters. Microstructural results of sausages showed decreases in density and size of the pores by increasing flaxseed powder contents. In general, addition of flaxseed powder up to 3% included no effects on sensory evaluation parameters in sausages (p > 0.05).

Based on the results, sausages formulated with flaxseed powder can be used as novel processed meat products that contain appropriate quantities of bioactive compounds and compensate nutrient lacks of the conventional sausages.

Cake is the most preferred option by consumers due to their good organoleptic characteristics. Improving quality of these products and using components with bioactive properties can be effective on public health. Black cumin seed, due to its health properties, can be a good option to use in formulations of food products.

Black cumin seed powder (BSP), as a rich source of bioactive compounds, was used at four levels of 0 (control sample), 1.5, 3 and 4.5% w/w flours) in cake formulations and cake quality properties were assessed during 21 days of storage.

The produced cakes included higher specific weight, consistency and stiffness of the texture with increased proportion of BSP. Cake volume and moisture content decreased with increases in proportion of BSP. Significant differences were reported in L*, a* and b* indices during storage as well as increased proportion of BSP, compared to control sample. During storage, acidity and peroxide values increased in cakes, with the highest content of cake containing 4.5% of BSP. In sensory evaluation, sample of 3% BSP included the highest score. Microbial results showed significant decreases in growth of molds and yeasts by increasing proportion of BSP. Sample containing 4.5% of BSP showed the least number of yeasts and molds during storage.

Results revealed that use of BSP in production of cakes can improve organoleptic properties of the products, increasing durability of the products. Production of cakes by addition of BSP can be a new functional product in the market. However, assessment of the product functional and nutritive characteristics seems necessary.

purslane seeds provide nutritional value، and have beneficial health effect on the body specially in preventing cardiovascular، cancer and hypertension (high blood pressure) deseases، because it contains omega-3 and omega-6 fatty acids and other nutrients such as antioxidants، tocopherols and dietary fibre.

In this study، the effect of incorporating purslane powder into wheat flour with concentrations of 5، 10، 15 and 20% was investigated on dough rheological properties، chemical properties of flour and bread including oil content، fatty acids profile، tocopherols، fat acidity and peroxide. Fatty acids stability during cooking process was also studied. Moreover، sensory characteristics of bread were determined during 5 days of storage.

Findings showed that incorporating up to 10% purslane powder led to the weakening of dough rheological behavior in the farinograph. 20% substitution level increased flour fat content، linolenic acid، tocopherols and fat acidity contents. However، peroxide values of samples did not show significant (p>0. 05) differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat، while tocopherols decreased. Bread containing 10% purslane received higher sensory scores compared to other treatments. Bread sensory quality gradually decreased during storage.

Incorporating purslane seeds powder increased omega 3 and omega 6 fatty acids in bread. At certain levels (below 10%) of pursalne addition، sensorial properties of bread were improved. Linoleic fatty acid was stable during baking، however، the amount of tocopherols decreased upon baking.

In this study, Partial Least Squares (PLS) statistical procedure was used to analyse the results of texture measurements of gluten-free breads prepared from different proportions of pectin, guar and carageenan hydrocolloids. Correlation coefficient between instrumental firmness of bread with sensory quality attributes of resilience, porosity, chewability and staling were found to be 0.75, - 0.75, -0.40 and -0.71, respectively. Bread sensory attributes showed good correlations with quality attributes such as loaf volume and height, indicating that breads with higher loaves and heights corresponded to softer crumb and better crumb resilience. The results obtained for VIP coefficients in PLS regression for instrumental firmness, loaf volume and height variables indicated that instrumental firmness could able to better predict the individual sensory attributes of bread. PLS results showed that instrumental bread firmness (using Instron) could successfully predict quality (loaf volume and height) and sensory (softness, resilience, chewability and staling) characteristics of bread. Thus, instrumental bread firmness could be replaced to sensory analysis in evaluating bread quality.

Texture is one of the most important food properties. The evaluation of texture in food products can be a useful measure to ensure food quality. Texture and curd strength of yoghurt are important quality attributes. In this study, rheological properties (force, Couchi strain, stress, Young module) of three different yoghurts (two low and high fat samples and one sheep yoghurt) were evaluated using Universal Testing Machine (Instron). Furthermore, the optimization of test conditions was carried out. The best conditions were found as follows: probe diameter 75 mm, probe penetration in container 45 mm, chart to crosshead speed ratio 2:1, crosshead speed 50 mm/min and instrument “fullscale” 5 N. The results showed that curd strength in full fat and sheep yoghurt was higher than that of low fat yoghurt, perhaps due to more fat and consequently higher dry matter of yoghurt. Stress and elasticity modules in full fat, low fat and sheep yoghurts were 2246 N and 9018.7 Pa; 1222 N and 4346.9 Pa; 2004 N and 8407 Pa, respectively. This study confirmed the possibility of application using Instron machine (model 1140) in evaluating rheological properties of yoghurt.

Purslane seeds are rich sources of alpha-lineoic acid (omega-3) in all green plans that ever examined. This plant also contains substantial amounts of lignans، dietary fibre and natural anti-oxidants such as tocopherols. Health benefit of such components in prevention of certain diseases is the major reason for fortification of functional food products with purslane. In this study، effect of the addition of purslane powder on physicochemical (particle size distribution، protein، fiber، wet gluten and zeleny number) properties of wheat flour as well as rheological properties (in farinograph and extensograph) of the corresponding doughs was investigated. Purslane seeds powder was used to replace 50، 10، 150 and 200 g kg-¹ of wheat flour. Total protein and crude fiber contents of supplemented flours increased while wet gluten content and zeleny number of flour blends decreased as the amount of purslane seeds powder increased. Farinograph results showed lower water absorption، farinograph quality number، shorter stability time a higher softening degree for purslane supplemented flours compared to those of control flour. This indicates the weakening of dough rheological properties upon the addition of purslane seeds powder. Extensograph experiments revealed a significant increase in maximum resistance to extension (Rmax) for supplemented flours، except for 5 and 15% supplementation. Dough extensibility and extension energy were declined for all treatments، except for 5% supplemented flour.