فهرست مطالب t. mostaghim

Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment.

Lighvan cheese is one of the most popular and consumed cheese in Iran. The aim of this study was to use coated alginates-collagen containing essential oils of cumin and betanin to improve the quality and shelf life of the Lighvan cheese.  Initially, film samples containing different levels of cumin essential oils (4, 6, and 8%) and betanin (4 and 6%) were prepared, and then the physicochemical and antioxidant properties of all films were investigated. The physicochemical, antioxidant, and sensory properties of the samples of the Lighvan cheese were evaluated during 21day storage period. The results of experiments on edible films showed that the combination of essential oils of cumin and betanin into edible films increased the thickness, moisture content, water-solubility, and permeability to steam (p <0.05). The results indicated that the coated cheese samples containing cumin and betanin have effective antioxidant activity. Sensory evaluation results showed that the coated cheese samples had no negative effect on organoleptic acceptance (p <0.05). This study indicated that the addition of cumin essential oil and betanin to the alginate-collagen film had a positive effect on increasing the shelf-life of the Lighvan cheese. The selected sample contained essential oils of cumin and betanin at the concentrations of 8 and 6% respectively.

Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract0.1%, 0.15% and 0.2% and 0.002%, 0.003 % and 0.004%, respectively. Statistical analysisperformed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0.004%) and 0.2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0.004 oregano essential oil and 0.2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control.

Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caught from the sea. Active edible Carboxy Methyl Cellulose (CMC)-based coating containing Zinc Oxide nanoparticles (0.03%) and dill essential oil with 0, 1, 2, 3 and 4% levels as biopreservative were prepared to extend the shelf life of shrimp during 12 days of storage at 4 ºC. Using active edible CMC-based coating led to the reduction of pH changes in shrimp coated samples during storage time, therefore coating containing ZnO nanoparticles and 4% dill essential oil were most effective in increasing storage time significantly (p<0.05) and increased TVB-N content until the end of the 12 days but using ZnO nanoparticles and increasing the concentration of dill essential oil from 0 up to 4% resulted in a significant (p<0.05) decrease in TVB-N content. Although incorporation of the dill essential oil compared to control significantly (p<0.05) decreased the L* and increased the b values during storage time and the treated samples with a higher levels of the essential oil had less color changes. However, extending the storage time significantly (p<0.05) increases the b and reduces the L* values of shrimp samples. Increasing the storage time caused a significant decrease (p<0.05) in hardness of the shrimp samples but the use of nanoparticles and the essential oil reduces the process of softening. Total aerobic bacteria, E.coli and coagulase-positive Staphylococcus aureus counts showed that number of microorganisms was dependent on the presence of nanoparticles and the essential oil dosage used for treatment as well as storage time. Using high levels of the essential oil led to an increase (p<0.05) in sensory parameter scores significantly, therefore the treatment containing 3% dill essential oil had the highest acceptability score. The use of 3% dill essential oil as biopreservative along with ZnO nanoparticles in the structure of active edible CMC-based coating is recommended for the preservation of shrimp at 4 ºC.

In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF),  mayonnaise with 67% fat and 0.4% salep and 0.2% chitosan(F1), mayonnaise with 48% fat and 0.6% salep(F2), mayonnaise with 30% fat and 1.3% salep(F3), mayonnaise with 30% fat and 1% salep and 0.1% chitosan(F4), mayonnaise with 30% fat and 0.7% salep and 0.2% chitosan(F5) and mayonnaise with 30% fat and 0.6% salep and 0.3% chitosan(F6) were used as treatments of  the present study. The results showed that salep and chitosan hydrocolloids could increase the viscosity of low-fat mayonnaise samples by absorbing water as well as substitution role for fat to increase the stability of low-fat mayonnaise. Among the produced samples, F1 and F2 had the most similarity to the control sample. All the samples (both control ad low-fat samples) did not have significant microbial load and the pH and acidity were at the allowed level. Creamy and phase separation phenomenon was not observed among the samples. Based on the results, it can be concluded that salep and chitosan hydrocolloids are proper substitutes for common high-fat mayonnaises and can be employed in the formula of low-fat mayonnaise without changing the qualitative features of the product significantly.

One of the newest technologies for storing agricultural products is the biodegradable packagingmethod, in which certain materials are utilized on a nano scale. Edible mushroom is a nutritious agriculturalproduct which can be considered a food source as well as having medicinal applications while having a shortshelf life after harvesting. In this study, the mushroom was packaged in polylactic acid packages containingnanoparticles of clay and the effect of the packaging on the quality characteristics and shelf life of mushroomwere determined. Aiming at determining the most optimal conditions for the packaging of the mushroom, theeffects of the weight percent of nano clay (0, 3 and 6 wt%), time of storage (4, 8 and 12 day), and three differenttemperatures (4, 14, and 24 0C) on the quality characteristics and the shelf life of mushroom have beeninvestigated. Different regression models were adopted to correlate the empirical results of dependent variables,and through statistical analyses the most reliable regression model was selected.

Seaweeds contain high levels of minerals, vitamins, essential amino acids, indigestible carbohydrates, and dietary fiber. The objective of this study was to compare Spirulina seaweed yellow alkaline noodles made with different levels of green seaweed to make Yellow alkaline noodle products of high nutritional quality with rich fiber content. Green seaweed powder (Spirulina) was incorporated in different proportions (0, 5, 10, 15%) in noodles. Proximate compositions (protein, fiber, ash, fat, moisture), pH, color, textural intensities, cooking properties (Cooking yield, Cooking loss), and sensory qualities of noodles were evaluated. The results of noodle formula development showed that as the amount of Spirulina seaweed powder increased, the stickiness of the noodles decreased and the appearance became darker. The crude fiber contents of Spirulina seaweed yellow alkaline noodles increased by the addition of Spirulina seaweed powder. Thus, edible seaweeds such as Spirulina might be used as a food supplement to improve the nutritional recommended daily intake.