جستجوی مقالات مرتبط با کلیدواژه « آب میوه » در نشریات گروه « صنایع غذایی »

In recent years, consumers in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. In this study, the effect of 5 variables including inulin, storage time, type of fruit (apple, cherry), type of microbe (Lactobacillus acidophilus and Lactobacillus casei) and type of coating (encapsulated and free) on the quality control of total count were discussed. Analysis of variance of data at 5% level showed that in all graphs, independent variables had significant effects (p) on the dependent variable in this study. The results showed that by considering inulin, the amount of microorganisms increases and in the presence or absence of fruit type, there are no significant changes in the overall count, but fruit type can affect the number of microorganisms. The number of Lactobacillus acidophilus was observed in the environment more than Lactobacillus casei. By considering the type of fruit and increasing the fermentation time, we have a decrease in microorganisms, which is related to the pH of the environment of these fruits. With increasing storage time and considering encapsulation in the early stages, it is less than non-encapsulated microorganisms and the difference between them is significant. Considering the type of fruit, the total count in Lactobacillus casei is more than Lactobacillus acidophilus because in the early stages, the growth of Lactobacillus casei, which has a more balanced pH growth than acidophilus, decreases over time as the pH decreases.

The use of natural and compatible compounds with nature and humans in order to produce products free of chemicals and harmful substances with higher nutritional and medicinal value, which is accompanied by a reduction in food waste, seems necessary. The aim of this study was to investigate the effect of different treatments jasmonic acid (20, 10, 5 µg/l), epibrasinolide (10, 7, 4, 1 µm/l), cinnamon essential oil (750,1000, 500, 250 ppm), and chitosan (10, 7.5, 5, 2.5 g/ l) on physicochemical sensory properties and shelf life of Thomson Navel oranges. Evaluation of physicochemical and sensory properties and shelf life of treated fruits during 0, 15, 30, 45 and 60 days after harvest was performed. The results of this study showed that in general, the most effective treatment to maintain fruit quality characteristics such as (total acidity: 3.24, soluble solids: 16.39ºBrix, vitamin C: 48.94 mg/100 g FW, carotenoids: 61.10 mg/100 g FW) was obtained with Jasmonic acid treatment at a concentration of 40 μl / l. Chitosan at concentration of 10 g/ l with of 57.6 days had the highest fruit shelf life. According to the obtained results, 40 μl / l of jasmonic acid seems to be effective in order to maintain valuable nutritional properties and 10 g / l of chitosan to increase storage life.

Encapsulation of probiotics in food samples has been proven as a novel technique for enhancing the viability and stability of encapsulated probiotics in unfavorable environmental conditions. However, investigations on the optimized compositions of encapsulation to enhance the viability of the probiotic bacteria in food and simulated gastrointestinal environment are intending to increase. The aim of this study was to investigate the impact of alginate-chitosan encapsulation with herbal extracts including eucalyptus, ziziphora and thymus vulgaris l. on viability of probiotic bacteria suspended in fruit juices (orange, pomegranate, apple and raisin juices) during storage at 4°C.The strains of probiotics used in this work were Lactobacillus casei (PTCC 1608), Lactobacillus acidophilus (PTCC 1643) andBifidobacterium bifidum (PTCC 1644).Theresultsdisplayedthatthesurvivingpopulationof L. caseicellsentrapped with 0.05%(w/v) thymus extract were significantly higher than those encapsulated with eucalyptus and ziziphora extracts,after storage for 30 days.Accordingly,thislevelofthymus extract was selected to immobilize the cultures before inoculationin to fruit juices, in order to comparison with green tea extract. Upon storage, thymus and green tea extracts noticeably improved the stability of probiotic beads in all the products, as compared to the controls. Encapsulated L. casei and L. acidophilusshowed better survival than encapsulated B. bifidum.

It appears necessary to produce drinks which are full of phenolic compounds and antioxidant,according tothe style of modern life and importance of confront with oxidative stress and changing the people's taste in using ready-made and carbonated drinks. The aim of this study was to investigate the effect of storage conditions on physicochemical, sensory and shelf-life characteristics of three samples of pomegranate juice, barberry and their mixture of in order to improve quality.In this study, indicators of antioxidant properties, color, vitamin C and sensory evaluation of three drinks, pomegranate, barberry and their mixture (50:50 v/v) in one month period in differenttemprature conditions (4, 17 and 30°C) and light was kept and measured for each indicator.Results indicate that treatment type, keeping time and mutual effects of these two factors have meaningfull effect on these three drinks (P≤0.05). This study showed that decreasing rate of antioxidant property in one month in carbonated and gas free type does not have a meaningful different and in some case carbonated type showed more capability in keeping its properties.Considering the public tendency for using carbonate drinks this is important.With regard to the obtained results and for keeping valuable trophic properties of drinks, they should be kept in low temperature after producing and consumed in a short period after producing.

Adding Fiber supplement to beverages can be a suitable choice for consumers to compensate for the lack of DF and have a positive impact on their health. Wheat bran, a by-product of wheat milling process is due to DF and its nutritional value is concerned. But it requires processing, because of nutritional and technological problems. There are some methods for wheat bran processing to reduce anti-nutritional compounds and increase its functional properties e.g. Fermentaion & Extrusion food extrusion. The objective of this study was to investigate the effects of adding 0.5, 0.7 and 1% of fiber supplements including fermented and extruded wheat bran compared to the commercial sample of orange fiber on the physicochemical properties of pineapple beverage. The results showed that adding different levels of fiber supplements and storage conditions over time led to a significant increase (P≤0.05) in specific gravity, turbidity, ash, brix and reducing sugar content and total sugar content, as well as brightness (L*), yellowness (b*) and redness (a*). However, there was no significant difference between the acidity of different treatments by adding three types of fiber supplementation (P≥0.05). The organoleptic properties of beverage treatment in this study also showed that, increas the amount of extruded wheat bran, led to promote the color index, flavor, and overall acceptance and its score was in an acceptable range. Due to the nutritional composition of extruded wheat bran and application modifying in comparison with fermented and non-extruded, its use in the formulation of beverages leads to a new functional beverage

Because of desirable nutritional value and good taste of red grape and sour cherry juices, as well as achieving optimum formulation for the production of a new prebiotic fruit juice, in this research the combination of red grape and sour cherry juices with inulin was used. At first, 16 formulation of juices using different ranges of red grape concentrate (185-207g), sour cherry concentrate (35-55g) and inulin (8-12g) were chosen by mixture design. The rheological (apparent viscosity) and physicochemical properties (titratable acidity and pH, turbidity, formalin index, absorption color) has been examined. Based on the results, changing in red grape, sour cherry and inulin of formulations doesn’t have any significant effect on sample brix (brix equal to 16). While with increasing the sour cherry content of formulation, the pH of samples was decreased and the acidity increased. Therefore increasing in red grape concentrate leads to increase of color absorbance while with inulin increasing, the turbidity of samples was increased too. The formalin number of samples was measured in standard range. On the basis of optimization results, the best formulation to achieve sample brix equal to 16, in range pH, acidity and formalin, maximum color absorption in addition to minimum turbidity was: 185 g red grape concentrate, 55 g sour cherry concentrate and 10.3 g of inulin. With regard to of comparision optimized sample results sample control with , it has been found that the juice formulation can be optimized by adding inulin to the samples, while the nutritional value and desirability of samples would be increased, which indicates the intended purpose of producing this juice.