فصلنامه علوم تغذیه و صنایع غذایی ایران
سال پانزدهم شماره 2 (پیاپی 59، تابستان 1399)

Improvement of vitamin D status can lead to cardiovascular health. Therefore, the objective of this study was to investigate effects of daily consumption of fortified canola oil with 1000 IU of vitamin D on serum concentrations of 25-hydroxy cholecalciferol and lipid profile of adults in Shiraz, Iran. 

In this double-blind randomized trial, a total of 99 adults were randomly categorized to three groups of a) fortified oil (received 25 g of canola oil fortified with 1000 IU vitamin D and placebo daily), b) supplement (received 25 g of plain oil and 1000 IU of vitamin D supplement daily), and c) control (received 25 g of plain oil and placebo daily). Dietary intakes, anthropometric indices, serum concentrations of vitamin D and lipid profiles were assessed at the baseline and after 12 weeks.

Daily vitamin D supplementation significantly increased serum vitamin D concentration, compared to control group (p = 0.002). In participants with normal vitamin D status, vitamin D levels significantly increased in fortified oil and supplement groups, compared to control group (p < 0.001). In contrast, no significant differences were seen in lipid profile concentrations within the three groups.

Consumption of vitamin D fortified canola oil is effective in maintaining vitamin D concentrations in people with normal vitamin D status with no beneficial or detrimental effects on lipid profiles.

Doxorubicin-increased oxidative stress destroys tumors and normal cells, especially in heart tissues. The objective of the present study was to investigate effects of eight weeks of aerobic training and crocin consumption on doxorubicin induced heart tissue oxidative stress in male rats.

In this experimental study, 50 male rats were randomly divided into five major groups of control, doxorubicin, doxorubicin with training, doxorubicin with crocin and doxorubicin with a combination of training and crocin. Doxorubicin was intraperitoneally injected at 2 mg/kg BW for seven weeks. The crocin treated groups orally received 10 mg/kg BW, five times per week for eight weeks. Aerobic training included 60 min of treadmill running with 40–60 of maximum speed, five times per week for eight weeks. Malondialdehyde levels and catalase and superoxide dismutase activities were assessed in heart tissues. The ANOVA test was used to compare groups with each other. The significant level was considered at p ≤ 0.05.

Doxorubicin injection significantly increased malondialdehyde levels (p = 0.0001) and decreased catalase (p = 0.0001) and superoxide dismutase (p = 0.0001) activities in heart tissues. The eight weeks aerobic training, crocin consumption and combination of the two interventions decreased malondialdehyde levels (p = 0.0001) and increased catalase (p = 0.0001) and superoxide dismutase activities (p = 0.0001) in heart tissues of doxorubicin receivers.

Aerobic training and crocin consumption alone and in combination can decrease doxorubicin induced oxidative stress and improve internal antioxidant defense in doxorubicin receivers.

The P53 is one of the genes involved in weight management. This study investigated associations of dietary intakes, anthropometric measurements and insulin resistance with relative P53 gene expressions.

Visceral adipose tissue (VAT) and subcutaneous adipose tissue (SAT) were collected from 151 individuals, aging nearly 40 years, who underwent elective abdominal surgeries. The participants were grouped based on their body mass index (BMI) as obese (BMI > 30 kg/m2) and non-obese (BMI = 18.5–30 kg/m2). Relative P53 mRNA expressions in VAT and SAT were studied using real-time polymerase chain reaction (PCR). Before the surgery, dietary intake, BMI, waist and hip circumference and HOMA-IR were measured.

Relative P53 mRNA expressions of the obese participants were significantly higher than those of non-obese participants only for VAT (p = 0.008). In VAT of obese participants, positively significant associations were seen between P53 gene expression and body weight (β = 0.909, p = 0.018) and the body mass index (BMI) (β = 0.262, p = 0.014). Positively significant associations were observed between the energy intake and relative P53 gene expression in VAT (β = 3.230, p = 0.020) and SAT (β = 3.336, p = 0.014) of obese participants.

Results demonstrated that higher body weight, BMI and calorie intake might be effective in creating stressful conditions, which might include associations with the induction of relative p53 gene expression.

Vitamin D deficiency is a major health concern in the world countries such as Iran. This study was carried out to compare effects of vitamin D supplements in doses of 50000 IU/month and 1000 IU/day on serum 25-hydroxy vitamin D (25(OH)D).

In this triple-blind randomized controlled trial, 90 college students with serum 25(OH)D levels < 30 ng/ml were divided into three major groups of 30 to receive vitamin D3 supplements of either 50000 IU/month and 1000 IU/day or placebos. Intervention was carried out for 12 weeks. Levels of serum 25(OH)D, calcium, phosphorus and parathyroid hormone were assessed as well as weight, waist circumference and blood pressure at the baseline and end of the intervention.

At the end of study, levels of 25(OH)D increased in all groups. This increase was higher in 50000 IU group, compared to 1000 IU group (27.0 ±8.6 instead of 21.2 ng/ml ±9.7, p = 0.01) and in 1000 IU group, compared to placebo group (21.2 ±9.7 instead of 14.0 ng/ml ±11.7, p = 0.04). Parathyroid hormone significantly decreased in all groups with no significant differences between the groups. Intra-group changes were not statistically significant for calcium, phosphorus, weight, waist circumference and blood pressure. Comparison of changes based on 100 IU supplement intake did not show significant differences in 25(OH)D levels between the two supplemental groups. However, decrease of parathyroid hormone was greater in 1000 IU group, compared to 50000 IU group (-2.7 ±4.2 instead of -1.3 pg/ml ±2.1, p = 0.01).

Monthly and daily supplements improved 25(OH)D levels. Based on 100 IU supplement intake, daily supplements caused further decreased parathyroid hormone, which suggested that daily supplementation might include more benefits than monthly supplementaion.

Decreases in metabolism of estrogen and plasma levels of estrogen are associated with increased metabolic syndrome and cancer risk factors in postmenopausal women. The objective of this study was to investigate effects of a 12-week aerobic interval training with and without fennel consumption on metabolic syndrome indices and estrogen metabolites in obese and menopausal women.

In this semi-experimental study, 26 obese and menopausal females aged 50–60 years were randomly assigned to two major groups of training-placebo and training-supplement. Training was carried out at 45–65% heart rate reserve, three days per week for 12 weeks. Training-supplement group included 100 mg of the fennel supplementation. Samples were collected 48 h before and after the last sessions of exercise training. Metabolites of estrogen, including 2-hydroxyestrone and 16-α-hydroxyestrone, were assessed using enzyme-linked immunosorbent assay (ELISA). Data were analyzed using ANCOVA and SPSS Software v.18.

Body weight and body mass index (BMI) decreased in training-supplementation group in obese menopausal women, compared to training-placebo group (p < 0.05). No significant differences were seen in blood pressure, HDL and WHR. Furthermore, plasma levels of 16-α-hydroxyestrone significantly decreased while the ratio of 2-hydroxyestrone to 16-α-hydroxyestrone significantly increased with significant differences between the two groups (p < 0.05).

Combination of aerobic interval training with fennel consumption may decrease body weight, BMI and 16-α-hydroxyestrone and increase 2-hydroxyestrone in obese menopausal women.

Nowadays, production and consumption of functional and dietary foods have increased. Since carbohydrates are one of the most important sources of increasing daily calories, food industries are focused on decreasing use of this important source and replacing it with non-calorie sweeteners. This objective of this study was to decrease sugar quantities in Gaz production, promoting its nutritional values by use of stevia and Ganoderma lucidum.

Effects of replacements of stevia (0–100%), Ganoderma (0–1%) and cooking temperature (70–90°C) on Gaz qualitative and textural characteristics were investigated. Optimization of the fortified diet Gaz formulation was carried out using response surface methodology and Design-Expert Software. After determination of the optimum point, results of Gaz physicochemical, texture and sensory characteristics were analyzed using SPSS Software.

In general, increases in density and decreases in cohesiveness, springiness and chewiness of the treatments were observed by increasing stevia replacement levels. Increases in Ganoderma levels increased hardness and gumminess and decreased springiness and chewiness. Results of color assessment revealed that increases in stevia and Ganoderma levels decreased indices of L* and b*. The optimum conditions (p < 0.05) included 41% of stevia and 0.14% of Ganoderma at 90 °C of cooking temperature as well as 37% of stevia and 0.12% of Ganoderma at 85 °C of cooking temperature. Comparisons between the optimized and control samples showed that protein, fat, potassium, phosphorus and vitamin D contents of the fortified diet Gaz were higher than those of the control sample. For sensory evaluation, no significant differences were seen between the optimized and control samples (p<0.05).

In general, combination of stevia and G. lucidum resulted in decreased sugar contents and improved nutritional aspects of the novel formulated Gaz.

Encapsulation is a process; by which, a susceptible compound is surrounded with a membrane or matrix that is able to release its contents at a controlled speed under certain conditions. In recent years, popularity of adding bioactive compounds to food products has increased. These compounds are usually sensitive to environmental, processing and/or gastrointestinal conditions. Therefore, encapsulation is an appropriate option to protect these compounds against harsh conditions. Nanoliposomes are made from edible compounds and therefore are common for encapsulation, protection and controlled release of bioactive compounds in foods. The objective of this study was to investigate properties of nanoliposomes loaded with quinoa seed protein hydrolysates.

In this study, nanoliposomes loaded with quinoa seed protein hydrolysates (without and with chitosan coating) were assessed for their particle size, zeta potential and antioxidant activity using DPPH radical scavenging and ABTS radical inhibition activity. Furthermore, effects of six weeks of storage in refrigerator conditions were assessed on the stability and properties of nanoliposomes. Hydrolysis was carried out using alcalase and pancreatin enzymes.

Results showed that particle size increased from nearly 22 nm in control sample to 40 and 70 nm in samples with and without chitosan coating, respectively. Moreover, disintegration index in the sample with chitosan coating (No. 2) was improved, compared to control sample with further uniform distributions. Zeta potential changed from -9 MV in control sample to -4 and 26 MV in samples without and with chitosan coating, respectively. Microencapsulation efficiency over six weeks of storage at refrigerator temperature was 40% in sample No. 1 (sample without chitosan coating) and 65% in sample No. 2 (sample with chitosan coating).

Encapsulation of hydrolyzed quinoa proteins using nanoliposome and its coating with chitosan improve various characteristics of nanoliposomes such as particle size, decomposition index and zeta potential, improving particle stability by decreasing its release rate during storage and causing high storage ability of the active compounds in nanoliposome structures.

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.

Kebab loghmeh is one of the most popular meat products in Iran. Quantitative assessment of the red meats is critical as the most important factor in authentication of this meat product. Other methods of adulteration tracing do not include enough efficiency to quantitatively assess quantities of the red meats in final products. Therefore, the objective of the current study was to quantitatively assess red meats in Kebab loghmeh samples using Fourier transform infrared (FTIR) method and chemometric methods.

Samples of industrial Kebab loghmeh containing 70 and 90% of red meats from three various brands were purchased from the local markets and standard formula samples were prepared in meat product factories (total sample number of 36). All samples were transferred to the laboratory under cold conditions. Data from FTIR were analyzed using PCA, PLS-DA and SIMCA methods as chemometric methods.

Results of multiple linear regression and chemometric methods with high determination coefficient (R2 = 0.9999) showed that 67% of the samples did not included information provided on the labels.

Analysis of FTIR data using chemometric methods is appropriate for the quantification of red meats in kebab loghmeh samples.

Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels of 1, 2 and 3% on green banana drying kinetics and qualitative and quantitative properties of the produced powder using foam-mat drying method.

Ovalbumin, as a foaming agent, and 0.5% (w/w) methyl cellulose, as a stabilizer, were used for the preparation of foams. In this study, effects of ovalbumin concentration (1, 2 and 3% w/w) at 70 °C with foams of 3-mm thickness were assessed on drying kinetics of immature banana pulp and physicochemical properties of the produced powder like bulk density, glass transition temperature and water solubility index. Statistical analysis was carried out using  completely randomized design with three replications. Means were compared using Duncan’s multiple range test at 5% levels.

Results showed that increases in ovalbumin concentration caused significant increases in effective moisture diffusion coefficient, decreased the foam density and increased the porosity, expansion and stability of the foam. Bulk density and water absorption index decreased with increasing concentration of the foaming agent. Moreover, Carr index and Hausner ratio respectively increased and decreased by increasing ovalbumin concentration from 1 to 2 and 2 to 3%. The lowest glass transition temperature was achieved at 2% ovalbumin concentrations.

Study of physicochemical properties of the final product showed that the powder produced at 1% ovalbumin concentrations included the highest flowability. Unripe banana pulp powder rich in resistant starch produced by foam-mat drying can be used as a natural product enriched with egg white protein and fiber source, mainly in production of functional products.

Nowadays, use of essential oils in food preservation is popular by researchers not only as antimicrobial agents but also as replacements for synthetic harmful preservatives. Objectives of this study were extraction and identification of Anise essential oil (AEO) compounds as well as assessment of the oil antimicrobial properties on four Gram-negative and Gram-positive foodborne pathogens.

After extraction of AEO using Clevenger apparatus and water distillation method, GC/MS was used to identify extracted essential oil compounds. Furthermore, the oil minimum inhibitory concentration (MIC) was calculated for Bacillus cereus, Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella typhimurium using microdilution of BHI media in 96-well plates.

Trans-anethole (87.47%), gamma-himachalene (6.46%) and meta-anisaldehyde (2.48%) were the major components of AEO. Moreover, MIC for B. cereus, S. aureus, S. typhimurium and E. coli O157:H7 included 0.05, 0.06, 0.2 and 0.25 µg/ml, respectively.

In this study, the major volatile component of AEO was trans-anethole (87.47%). The AEO with an appropriate antimicrobial activity can increase food safety by controlling growth of food pathogens.

Researches have shown that converting bioactive compounds to nanoscales increases their effectiveness due to their size surface area. Therefore, use of antimicrobial compounds at nanoscales can progress their effectiveness, decreasing their necessary concentrations. Salvia leriifolia, with valuable secondary metabolites such as flavonoids and alkaloids, includes a high antimicrobial activity against a wide range of microorganisms. In the present study, possibility of producing nanocapsules containing leaf extract of S. leriifolia and antimicrobial effects of the extract and nanocapsules containing the extract on sausage samples were investigated.

Emulsion method was used for the preparation of calcium alginate nanocapsules containing the extract. The ratio of extract (at a concentration of 500 mg/ml) to sodium alginate was 1:4. Nanocapsules containing extract was produced by adding calcium chloride nanoparticles to alginate nanoparticles containing extract in three ratios of 1:6, 1:9 and 1:12 within 3, 4 and 5 h. To investigate antimicrobial potency of the extract and nanocapsules containing extract, microbial properties of sausage samples were assessed during two months of storage.

Encapsulation efficiency and zeta potential were high in all samples. Based on the particle size and dispersion index, nanocapsules with an alginate to calcium chloride ratio of 6 to 1 and formation time of 4 h were selected as the best treatment. Results of microbial analysis showed that only in the sample with no preservatives on day 60 of storage, the total microbial count exceeded the national standard limit. After 2 months of storage, the lowest number of molds and yeasts was achieved in sausage samples with nanocapsules containing the extract. None of the sausage samples were contaminated with Escherichia coli, Salmonella, coagulase-positive staphylococci and Clostridium perfringens during the shelf life; however, addition of the extract, nanocapsules containing the extract or nitrite did not prevent growth of the coliforms.

Results of the present study showed that use of herbal extracts containing antimicrobial compounds such as leaf extract of Salvia leriifolia, especially in nanoscales and appropriate concentrations as alternatives to synthetic preservatives, facilitates production of healthier foods with longer shelf life.