جستجوی مقالات مرتبط با کلیدواژه « هم افزایی » در نشریات گروه « صنایع غذایی »

Virgin olive oil has high oxidative stability due to its special compounds, including large amounts of monounsaturated fatty acids (MUFAs) and a wide range of natural antioxidants. However, virgin olive oil is easily oxidized due to the presence of polyunsaturated fatty acids (PUFAs), mainly linoleic and linolenic acids. Lipid oxidation is the main cause of poor food quality; for this reason, the use of antioxidants is essential to prevent the onset and progression of oxidative damage and increase the shelf life of oils and fats. Because lipid oxidation occurs following a complex set of processes and no antioxidant alone can stop all the oxidation steps and keep oxygen away, a mixture of antioxidants can be used to create a synergistic effect. Spirulina is a dry biomass of Artrhrospira platensis cyanobacteria. Flavonoids, β-carotene, vitamin A and α- -tocopherol in spirulina are largely involved in the high antioxidant activity of this microalgae. The Moringa oleifera plant belongs to the Moringaceae family, the genus Moringa and the species Oleifera. This plant is considered as a high-potency natural antioxidant because it is rich in tocopherols, carotenoids, vitamin C, flavonoids and phenolic compounds. Therefore, the aim of this study was to investigate the synergistic and symbiotic effect of spirulina and M. oleifera extracts as natural antioxidants to increase the oxidation stability and shelf life of virgin olive oil.

To prepare the extracts of s. platensis and M. oleifera plant, both plants were dried in the shade at 30°C for 24 hours in the presence of air, then ground into a powder. Then, 5 g of s. platensis and M. oleifera powders were extracted with two solvent of ethanol (96%) and methanol. Antioxidant activity was evaluated by measuring the effect of free radical scavenging of ethanolic extracts of Algae Spirulina and Acacia on the synthetic radical DPPH. Determination of total phenol and flavonoid content of all extracts was performed using Folin-Ciocalteu reagent and aluminum chloride colorimetric method, respectively. Polyphenolic compounds of the extracts were identified by HPLC. Extracts were added separately (1000 ppm each) and in combination (500 ppm each) to 100g of virgin olive oil and a sample containing the synthetic antioxidant TBHQ and a sample of virgin olive oil were considered as control. Peroxide index, refractive index and color evaluation (L*, a*, b*) of virgin olive oil samples were measured. Statistical analysis was performed using SPSS software version 19 and the results were expressed as mean ± standard deviation.

Based on the results obtained from ethanolic and methanolic s. platensis extracts, the highest amount of total phenol in ethanolic extract was equal to 67.19±4.5 mg GA/g and the highest amount of flavonoids in methanolic extract was equal to 12/1±40/267 mg QU/g. In the study of the content of total phenol and flavonoids in ethanolic and methanolic extracts of M. oleifera plant, there was the highest levels of total phenols and flavonoids in ethanolic extracts of this plant, respectively, 43.43±0.71 mg GA/g and 23.78±1.57 mg QU/g. The results showed that the active compounds in the extracts of S. platensis and M. oleifera are polyphenolic compounds of rosmarinic acid, catechin, quercetin, vanillin, hesperidin, hesperetin. Changes in peroxide value from the time of production and addition of the extract for 8 hours at 2 hour intervals were investigated. According to the results, the lowest amount of peroxide value (0.38±0.005 meq O2/kg) was related to the sample containing M. oleifera extract at the third storage time. The highest amount of peroxide value was observed in the control and the sample containing TBHQ in the range of 15 meq O2/kg. Generally, Changes in peroxide value were reduced significantly in the 3 samples containing the extract compared to the control sample and the sample containing TBHQ (p<0.05). The presence of extracts in virgin olive oil reduced the parameters of L*a*b*, but the sample containing S. platensis extract was no significant difference from the control sample (p >0.05). According to the results of peroxide index of samples containing extracts, it can be stated that by recognizing the antioxidant effects of S. platensis and M. oleifera extract, they can be used for industrial use and replacement with synthetic antioxidants.

Plant extracts have antimicrobial properties and can be substituted as chemical flavorings in food. Preservatives are compounds that are used to inhibit the growth or to eliminate harmful microorganisms to increase the shelf life of foods. Nowadays, the use of natural preservatives derived from medicinal plants is increasing due to their greater compatibility and the presence of volatile compounds (Celiktas et al., 2007). The antimicrobial properties, antioxidant and anticancer effects of these natural additives have been proven (Tajkarimi et al., 2010). In this study, the antimicrobial activity enhancement effect of the combination of hydroalcoholic extracts of basil, cinnamon and salvia on Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae yeast in Iranian yoghurt drink (doogh) was investigated for 4 weeks at ambient temperature.

The milk was boiled in hygienic conditions at 95 ° C for 5 min. After cooling to 45 ° C, they were inoculated. The aerial parts of the studied plants were milled and powdered. Cinnamon, basil and salvia extracts were then soaked. The food strains of Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 700728 and Saccharomyces cerevisiae PTCC 5193 were prepared as lyophilized ampoules. The microdilution broth method was used to determine the minimum inhibitory concentration. The minimum bactericidal concentration (MBC) was determined in accordance with the minimum inhibitory concentration (MIC) results. To determine the antimicrobial effect of the extracts on the yoghurt drink, 9 ml of the prepared yoghurt drink was poured into each test tube. Then 1 cc of each extract and 1 cc of microbial suspension (1.5 × 108 CFU / ml) were added. One tube was considered as positive control (bacteria + yoghurt drink), one negative control tube (extract + yoghurt drink) and one control tube (yoghurt drink only) and the tubes were placed at ambient temperature. Then, on day 7, 14, 21 and 30 during storage, 20 µl of each tube, were cultured on Muller Hinton agar medium and the same amount of yeast was cultured on blood agar medium. After incubation for 24 h at 37 ° C, the colonies were counted. The interaction of antimicrobial activity of the combination of basil, cinnamon and sage extracts was evaluated on the basis of differential inhibitory concentration index (FIC).

The results showed that the minimum inhibitory concentration of the combined basil, cinnamon and sage extracts against Staphylococcus aureus and Saccharomyces cerevisiae and Escherichia coli were 0.4, 0.4 and 3.12 mg / ml, respectively. Also, Staphylococcus aureus was more susceptible to the extracts, which were used alone, and was inhibited by a lower concentration of used extract (Ahmadi et al., 2018). However, due to the maximum minimum inhibitory concentration (MIC), Escherichia coli was less sensitive to the extracts which was used alone. The combined usage of all three extracts significantly reduced the maximum minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC), indicating that their antimicrobial activity was more effective against the studied microorganisms than each of the extracts which was used alone. The results of this study showed that synergistic effect against Staphylococcus aureus and Saccharomyces cerevisiae was more effective with the combination of the aforementioned extracts (p <0.05). The results of the Escherichia coli population counting during storage indicated that most of the extracts had a good effect on preventing the growth of Escherichia coli in the doogh environment compared to the control sample (p <0.05). Addition of the extract significantly prevented pH reduction over time (p <0.05), so that the control sample had the highest and the sample containing all three extracts showed the lowest pH changes over time (p <0.05). Therefore, it can be concluded that acid production by Lactobacillus bacteria in samples containing extract during storage period was higher than control. The results of this study were in agreement with the results of Mortazavian et al., (2007) and Voosogh et al., (2009). The acidity of the doogh samples increased significantly over time (P<0.05), while the addition of the extract significantly prevented the acidity increase over time (P<0.05). Sensory properties are the main factors of acceptance and satisfaction of many products. In this study, the mean viewpoint of doogh samples containing the combination of the three above mentioned extracts in terms of taste, odor, color and general acceptance are acceptable. Additionally, it was found that about 90% of participants were willing to use it. Although studies of the overlapping or synergistic effects of medicinal plant extracts in real food environments are not extensive, their results have shown that, the addition of different medicinal plants compounds can increase antibacterial effects. Therefore, the simultaneous use of these extracts can be used in effective control of food pathogens as a complementary method. The results of this study were in agreement with the results of Karimi (2007).

The aim of the present study was to compare antioxidant properties of date palm and Zizyphus extracts in two concentrations (200 and 500ppm) more over investigation the possibility of synergism interaction between them. Date palm extract in all concentrations had a significant higher effect than Zizyphus in DPPH free radical scavenging assay, total antioxidant capacity and reducing power. Furthermore, zizyphus in all tests was weaker than BHT, but date palm in 500 ppm concentration had higher total antioxidant capacity and reducing power in comparison to BHT (100 ppm), and lower from BHT (200 ppm) in these assays. Among different combinations of these extracts, synergistic effect was found in two concentrations (200 and 500) in DPPH free radical scavenging assay(in concentration 200, Zizyphus80:date palm20, Zizyphus50:date palm50 and Zizyphus20:date palm80 and in concentration 500, Zizyphus40:date palm60 and Zizyphus20:date palm80) and also 200 ppm concentration in reducing power assay(Zizyphus40:date palm60 and Zizyphus20:date palm80). The result showed that date palm in high concentration (500 ppm) had similar capacity to low concentration (100 ppm) of BHT. Combination of date palm extract and low amount of zizyphus at high concentration (500 ppm) can compete with low concentration (100ppm) of BHT.

The aim of the study was comparing antioxidant properties and types of interaction (synergism and antagonism) between green tea and cinnamon extracts. After preparing different extracts, their antioxidant properties were measured by three methods, DPPH, FRAP, and then the ability to prevent the oxidation of soybean oil was tested. BHT was used as positive control for comparison. In this study, phenolic content of the extracts was also determined. Green tea, Cinnamon extracts and BHT were preapared in 25, 50, 100, 150, 200 and 250 µg/ml. The extracts (Green tea: Cinnamon) combined in different ratios (1:1,2:1, 1:2, 1:3, 3:1, 2:2, 1:4 and 4:1). The results of free radical scavenging DPPH, FRAP showed that green tea extract significantly (P

Nowadays the use of new and safe antioxidant from plant, animal and microbial resources is increasing. The aim of this study was to investigate and compare the antioxidant properties and types of interaction (synergism and antagonism) of green tea and the Elettaria cardamomum extracts. Green tea and cardamom extract and BHT were prepared in 25,50, 100,150, 200 and 250 μg/ml and combined extract in different combination to reach 50,100,150, 200 and 250 μg/ml were prepared in different ratios (1:1, 2:1, 1:2, 1:3,3:1 , 2:2, 1:4 and 4:1). In this study, phenolic compound was evaluated by Folin-Ciocalteu’s method. Their antioxidant activity was measured by four

DPPH free radical scavenging, FRAP assay, beta-carotene /linoleic and ability to prevent the oxidation of soybean oil. BHT was used as positive control for comparison. The results of the tests showed that, antioxidant properties of green tea extract was significantly more than from Elettaria cardamomum extract and BHT(P

Lysozyme- chitosan-cumin oil films were develop for enhancing the antimicrobial properties of chitosan films. A different concentration lysozyme solution was incorporated in to chitosan 2% film forming solution and 1% oil cumin .The film used for microbial properties of chicken fillets stored at refrigerator. Lysozme and cumin oil releases from the matrix of chitosan film and effect on antibacterial properties such as total mesophilic bacteria, microbial Total bacterial count, Psychrophiles, Coliforms and Pseudomonas . Results showed that 10% lysozyme and 1% cumin oil enhance the efficiency of chitosan film against bacteria in chicken fillet. Statistical results showed that 3 log cfu/g reduced in mesophilic bacteria in 12 days and 3 log cfu/g , 1.1 log cfu/g , 3 log cfu/g in Psychrophiles, Coliforms and Pseudomonas bacteria respectively .So the results showed the synergistic effect of oil cumin and lysozyme in to chitosan –based films . Thus brooding their application enhancing food quality and saftely .

Dyes in one form or other, has been added to our foods for centuries. The increase in the reports of health hazards and toxicity of synthetic colorants are driving the food industry towards applying natural colorants to an increasing number of processed food products. In this study, the effects of some edible pigments, used in food industry, on the antioxidant properties were investigated. For this purpose, we selected five natural colors including curcumin, β-carotene, paprika, lycopene and turmeric oleoresin. Then, we investigated the effects of each natural food color, individually and in mixture groups, on antioxidant activity by in vitro antioxidant assay, (ABTS) radical scavenging activity. As a result, investigation of the synergistic effects of natural colors on the antioxidant properties showed that the best synergistic effect was related to the mixture of turmeric-lycopene and it has more synergistic effect on antioxidant properties among the others mixtures. In conclusion, the addition of these natural colors to foods not only enhances the nutritional value of the food and increases its acceptability but also can supplement foods with good antimicrobial properties.

Application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. So the aim of this study was to investigate the synergistic effect of Datem, SSL and E471 as an emulsifier in level of 0.2% and 0.5% humectants such as polypropylene, glycerin and polysorbat 60 in compare to the control (without additives) on quantitative and qualitative properties of semi bulk Barbary bread. Image processing and Image J software were used for evaluation porosity and color values of samples. The results showed that the addition of a combination of emulsifiers and Humectants improved the specific volume, porosity, overall acceptability score and color values of samples in compare to the control. while the firmness of bread was reduced significantly (p

The aim of present study was to compare antioxidant properties and investigate the possibility of synergism or antagonism interaction between green tea and oak extracts. Green tea extract in all concentrations had a significant (p<0. 05) higher effect than BHT in DPPH free radical scavenging assay and total antioxidant capacity، and in two concentration in reducing power، and in all of the assays was better than oak extract; While only in DPPH free radical scavenging assay the oak extract was better than BHT. Among different combinations of these two extracts، synergism was found in three combination according to DPPH free radical scavenging assay، four combination in total antioxidant capacity assay and all combination in reducing power assay. In the peroxide value assay، the chosen combination showed antagonism، although it was significantly (p<0. 05) more effective than BHT in soy bean oil stability. The result shows that it is possible to use these natural antioxidant as substitute of synthetic antioxidant BHT.