فصلنامه علوم تغذیه و صنایع غذایی ایران
سال پانزدهم شماره 4 (پیاپی 61، زمستان 1399)

Mental health promotion is a useful strategy to achieve developmental indicators. The objective of this study was to investigate effects of curcumin consumption and aerobic training on mental health and body mass index of overweight middle-aged women.

In this quasi-experimental study, 40 women in the age group of 30–45 years with body mass index of 24.9–29.9 were divided into four major groups of ten people: including "aerobic training and placebo", "supplement", "aerobic training and supplement" and "placebo". Data were collected using demographic questionnaires, anthropometric indices and general health questionnaires. Aerobic training was carried out three times per week for two months. "Supplement" and "aerobic and supplement" groups received two 250-mg curcumin capsules daily. In the first stage, height and weight were measured and the general health questionnaires were filled. After two months, participants’ weight was measured and the general health questionnaires were completed. Independent t-test, paired ttest, univariate analysis of covariance and Bonferroni post-hoc test were used to analyze data. The level of significance was p < 0.05.

Body mass index significantly decreased in “supplement” (p = 0.015) and “supplement and exercise” (p = 0.028) groups. Decreases in overall mental health scores were significant in “supplement” group only (p = 0.046). All subscales of mental health included significant decreases in all groups. No significant relationships were seen between the exercise and curcumin with the overall mental health scores (p < 0.05). The four groups were significantly different in physical symptoms and depression.

Although curcumin use and aerobic training alone can improve BMI and mental health, curcumin use with aerobic training does not appear to include interactive effects. Therefore, further comprehensive studies with changes in exercise programs and duration of interventions and use of other assessment methods of mental health are recommended.

Since adipokines affect insulin sensitivity and inflammation, regulation of adipokines may play a critical role in etiology of insulin resistance, which is associated to type 2 diabetes. The aim of this study was to investigate effects of resistance training with use of aqueous extract of garlic (Allium sativum L.) on relative expression levels of CTRP3 and IL-6 and insulin resistance in streptozotocin-diabetic rats.

In this experimental study, 40 male Wistar rats were divided into five major groups of control-normal, diabetes, diabetes-training, diabetes-garlic and diabetes-training-garlic groups. Diabetes was induced in rats using intraperitoneal administration of a single dose of streptozotocin (60 mg/kg). Training group carried out resistance training for eight weeks (five days per week). The resistance training protocol consisted of climbing a 1-m ladder with a weight attached to the tail sleeve. A dose of 1 ml of garlic extract/100 g body weight was orally administered daily to rats.

Results of the present study showed decreases in CTRP3 relative expression (p = 0. 001) and increases in IL-6 protein (p = 0.001) and HOMA-IR (p = 0. 001) in diabetes groups, compared to control-normal group. The CTRP3 relative expression of diabetes-training (p = 0.037), diabetes-garlic (p = 0.042) and diabetes-training-garlic (p = 0. 001) groups showed significant increases, compared to diabetes group. Furthermore, significant decreases were seen in IL-6 levels in diabetes-training (p = 0.015), diabetes-garlic (p = 0.021) and diabetes-training-garlic (p = 0. 001) groups, compared to diabetes group. The HOMA-IR levels of diabetes-training (p = 0.003), diabetes-garlic (p = 0.049) and diabetes-training-garlic (p = 0.002) groups decreased significantly, compared to diabetes group.

In conclusion, increased CTRP3 expression and decreased IL-6 adipose tissues followed by resistance training and garlic extract use are associated to decreased insulin resistance in diabetic rats.

Obesity is associated with cardiovascular risk factors and may increase the prevalence of these factors. This study aimed to assess predictive power of the abdominal volume index compared to other anthropometric indices and its association with the risk of cardiovascular  diseases.

This cross-sectional study hired 300 men and non-pregnant women. Anthropometric parameters of the participants undergoing coronary angiography were measured based on the standard methods. Fasting blood samples were collected to assess hematologic parameters. Based on the result of angiography, participants were divided into two major groups with or without cardiovascular diseases. Pearsonchr('39')s correlation coefficient was used to show relationships and ROC curves for the sensitivity and specificity of the best cut off points were used.

From 300 participants, 231 patients had cardiovascular diseases and 68 patients with no stenosis in their arteries. Results revealed that the abdominal volume index included significant negative relationships with HDL-c and positively associated with the rates of TG/HDL-c, TC/HDL-c and LDL-c/HDL-c. Moreover, results showed that the abdominal volume index included the highest area under the curve (0/722), while the level of the waist-to-hip ratio included the lowest value (0/528).

This study suggests that abdominal obesity is a significant risk factor for the onset and development of the cardiovascular diseases, and use of the abdominal volume index to identify at-risk individuals is essential to prevent the disease progression.

Maternal dietary intakes during pregnancy play vital roles on fetus growth and birth outcomes. The aim of this study was to investigate relationships between the maternal dietary intakes during pregnancy and body mass index for-age z-scores (BAZ) at birth.

This cohort study was carried out on 342 pregnant women referring to public health centers and hospitals under coverage of Shahid Beheshti, Tehran and Iran universities of Medical Sciences in Tehran city. Dietary intake information was obtained by completing two non-consecutive 24-h recalls at Weeks 31–34 of gestation. The final infant birth anthropometric measurements were carried out using health records. Associations were analyzed using linear regression by further adjustment for confounding factors.

BAZ at birth was directly associated with fat and trans-fatty acid and negatively associated with poly-unsaturated fatty acids intake of mother during pregnancy. BAZ was also directly related to maternal dietary intake of magnesium, phosphorus, folate, niacin, and vitamin C and inversely related to calcium intake during pregnancy (p < 0.05). 

Maternal dietary intakes was associated with neonatal anthropometry status. Nutritional assessment during pregnancy seems to be necessary to ensure the optimal intakes of micronutrients and macronutrients by mothers.

Transtheoretical model is one of the most widely used models of behavior changes that helps identify health behaviors. Dietary fat intake is an important behavior in a human health. The objective of this study was to determining the relationship between the transtheoretical model constructs and dietary fat intake in obese or overweight middle-aged women living in Shazand City, Markazi Province, Iran.

In this descriptive-analytical cross-sectional study, 114 middle-aged women with obesity or overweight randomly participated. Collected data included three 1-day dietary recalls, validated questionnaire of transtheoretical model  constructs and international physical activity questionnaires. Statistical analysis of data was carried out using SPSS Software v.20. One-way ANOVA was used for the analysis of quantitative variables with normal distribution and Kruskal-Wallis for non-parametric variables. Moreover, Pearson and Spearman correlation coefficient was used to show existence and intensity of relationships between the variables.

Overall, 13.2% of the participants were in the pre-contemplation, 18.4% in contemplation, 32.5% in preparation, 10.5% in action and 25.4% in maintenance stages. Intakes of total fat, cholesterol, saturated fatty acids, total energy intake and proportion of energy from fats decreased significantly with progress in the stage of change(p < 0.01). Significant inverse correlations were seen between the intakes of total fat, cholesterol and saturated fatty acids with the stage of change (r > 0.4). Significant inverse correlations were also seen between the intakes of total fat, saturated fatty acids and total energy with the self-efficacy score (r > 0.24). Furthermore, significant inverse correlations were reported between the intakes of total fat, cholesterol, poly-unsaturated fatty acids, saturated fatty acids and total energy intake with the score of behavioral processes (r > 0.3).

Understanding of fat consumption behaviors and their affecting factors can help improve patterns of fat consumption and thus decrease prevalence of the associated diseases in society.

Wheat germ is the most nutritious part of wheat grains, which has a short shelf-life due to its high lipid contents and presence of lipase and lipoxygenase enzymes. Thus, wheat germs are separated from the whole wheat grains during the flouring process, mostly used as animal foods. The objective of this study was to investigate effects of fermentation by Lactobacillus acidophilus and Lactobacillus plantarum on lipase, lipoxygenase activity and antioxidant characteristics of wheat germs.

Various concentrations of wheat germs were inoculated individually with a certain number of the bacteria (109 Log CFU / mL). After incubation at 37 °C for 24 h, pH changes and antioxidant, lipase and lipoxygenase activities were compared to those of unfermented samples and effects of various starters on the highlighted characteristics of wheat germs at various concentrations were investigated.

Fermentation by the two bacteria significantly decreased activities of the lipase and lipoxygenase enzymes. Furthermore, 20% concentration of fermented wheat germs by Lactobacillus plantarum showed the highest decreases in activities of the two enzymes (71/43 for lipase and 65% for lipoxygenase). Raw wheat germs included good antioxidant activities that significantly increased after fermentation by the bacteria. Investigation of the starter type and substrate concentration showed that the highest (29.97%) and the lowest (21.55%) increases in antioxidant activities after fermentation were linked to fermented samples by Lactobacillus plantarum at 20% and Lactobacillus acidophilus at 10% concentrations of wheat germs, respectively.

Fermentation by Lactobacillus acidophilus and Lactobacillus plantarum significantly improves antioxidant activities of the wheat germs and increases its shelf-life by significantly decreasing lipase and lipoxygenase activities.

By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophora platyloba on microbial, physicochemical and sensory characteristics of pickled cucumbers.

In this study, effects of Echinophora platyloba powder at 1, 2 and 3% on physicochemical (pH, titrable acidity, salt, color and texture), sensory (odor, smell, texture, taste and appearance) and microbial characteristics of pickled cucumbers were assessed during 14 days of storage at ambient temperature.

Results showed that with increasing the proportion of plant powder, pH and firmness of the cucumber samples increased and salt and acidity decreased (p ≤ 0.05). Based on the results of sensory assessment, samples containing 2% of Echinophora platyloba powder were more acceptable than other samples. As the proportion of powder increased, color values ​​of L* and b* decreased but the color value of a* increased. Microbial assessment results showed a significant antimicrobial activity of Echinophora platyloba powder; hence, no fungal and bacterial growths were seen in samples containing 3% of the powder.

In conclusion, Echinophora platyloba can be used as a natural preservative and a substitute for potassium sorbate in preservation of pickled cucumbers.

In recent years, use of oleogels as replacers of structured oils has received much attentions due to the health concerns. The objective of the present study was preparation of reinforced ethyl cellulose-based oleogels with adipic acid as replacers of shortening in cakes.

First, oleogel samples were prepared using ethyl cellulose (at two various concentrations of 6 and 2% w/w) and adipic acid (at two various concentrations of 0 and 4% w/w). Then, prepared oleogels were used as replacers for 50% of shortening in the cake formulation.

Replacement of 50% shortening with ethyl cellulose/adipic acid oleogels improved texture profile of the cakes, especially its hardness. Values of moisture, specific volume and porosity in cake samples significantly decreased by replacement of 50% shortening with oleogels (p < 0.05). Additionally, formulated cakes by ethyl cellulose/adipic acid oleogel showed lowest peroxide values (0.96 meqO2/kg ±0.05) at the end of a 90-day storage. The nearest sensory scores for odor, taste, texture, and color and overall acceptance to scores of control sample were associated to the formulated cakes with ethyl cellulose/adipic acid oleogels.

In conclusion, ethyl cellulose/adipic acid oleogels include high potentials as replacers of shortening in cakes and other bakery products to develop healthier and higher quality food products.

Use of natural coatings with various capabilities provides the opportunity to produce healthier and more acceptable materials, especially for higher value-added products such as dates. The objective of this study was to investigate effects of date coatings on the fruit various characteristics for the purpose of a longer shelf-life.

Mazafati dates were coated with natural polymers (zein, chitosan and pimpernel essential oil). Effects of coating on various characteristics of dates, including moisture content, total soluble solids, acidity, sugar content, pH and sensory characteristics (color, taste, firmness and brightness), were assessed at 4 and -18 oC for the first year and at 10 oC for the second year. Data were analyzed using factorial experiment in a completely randomized design. Comparisons of the means were carried out using Duncan method.

In organoleptic characteristics, the highest color score belonged to the fruits with chitosan after three months of storage and the lowest color score belonged to chitosan and oil and to control and oil treatments after 12 and 9 months of storage, respectively. Zein and chitosan treatments included better tastes and textures, compared to those other treatments did. In chemical assessments, zein treatments include the highest and chitosan treatments included the lowest moisture contents. The lowest sugar contents were reported in control. No significant differences were seen in acidity and pH contents of the treatments.

Based on the results of sensory and physicochemical assessments, use of the highlighted coating treatments to preserve physicochemical characteristics of the fruit dates as well as chitosan coating to minimize color and zein coating to minimize flavor changes in dates are recommended.

Active packaging is an improved form of conventional packaging that can preserve quality of foods and increase durability and safety of food products due to their antimicrobial and antioxidant characteristics.

In this study, effects of olibanum essential oil on physicochemical, structural, antimicrobial and antioxidant characteristics of gelatin edible films were investigated. Various concentrations of olibanum essential oil (0.2, 4 and 6% w/v) were added to the gelatin solutions.

Results showed that water vapor permeability and solubility decreased significantly in all treatments containing olibanum essential oil, compared to control treatments (with no olibanum essential oils) (p<0.05). Moreover, tensile strength and elongation at break increased significantly in all treatments compared to control treatments(p< 0.05). Fourier-transform infrared spectroscopy analysis showed good interactions between gelatin and olibanum essential oil components. Hydrogen and covalent electrostatic interactions between the gelatin network and olibanum essential oil compounds limited availability of the hydrogen groups to form hydrophilic bonds with water. Subsequently, tendency of the gelatin films to water decreased. In addition to antioxidant activity, treatments containing olibanum essential oil exhibited good antimicrobial activities against the Gram-positive and Gram-negative bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus).

Results of this study have shown that gelatin composite films containing olibanum essential oil can be used for food storage by decreasing chemical and microbial spoilages.

Algae are important sources of antioxidants due to their phenolic compounds, carotenoids and tocopherols. In this study, effects of the hydroalcoholic extract from Sargassum angustifolium on the shelf-life of Metapenaeus affinis were investigated.

Samples were immersed for 60 min in concentrations of 100, 300, 600 and 900 mg/L of the hydroalcoholic extract and dried. Control sample was immersed in distilled water. Both samples were stored at 4 °C for 15 days. On Days 0, 5, 10 and 15, TVC, pH, TVB-N, K-value, TBA, PPO and sensory indices were assessed.

Results showed that hydroalcoholic extract could significantly decrease bacterial load and thereby decrease oxidation of fats, resulting in significant decreases in pH, TVB-N, K-value, TBA and PPO indices in treatments containing hydroalcoholic extract, compared to control. Furthermore, sensory indices of points of the preserved shrimps were higher in treatments with hydroalcoholic extract than control.

Results of this study showed that the hydroalcoholic extract of algae was effective in preserving quality of shrimps at prolonged storage times, increasing the shelf life by ten days, compared to five days of control treatment. Moreover, the best treatment included 900 mg/L of the hydroalcoholic extract.

Whey powder is a product of water drying process separated from the curd during cheese making processes. Furthermore, whey is an organic waste of cheese production, including significant uses in food industries, particularly in dairy and fermentation stages because of its special characteristics and high quantities of lactose.

In the present study, two spray drying parameters including dry matter contents of whey (30, 40 and 50% T.S.) and dryer temperatures (150, 200 and 250 °C) were optimized using response surface methodology and then physicochemical characteristics of the powder were assessed as responses.

Results showed that by increasing dry matter contents of input feed solutions, whey powder density and production yield increased but changes in moisture contents were not significant (p > 0.05). As the whey concentration increased (up to 40% T.S.), the powder solubility was enhanced and then decreased. As the dryer inlet temperature increased, the production yield and solubility of the powder increased and the powder moisture content and bulk density decreased. The optimum conditions for whey powder production to achieve the highest production yield and solubility and the lowest moisture content and bulk density of the powder were reported as 39.37% dry matter content of whey and 250 °C dryer inlet temperature.

Based on the characteristics of whey powder, it can be used as a raw material in various fermentation processes and cultures. Moreover, environmental pollutions by dairy plants decrease by production of whey powder.

Lifestyle and its various components have multiple effects on human health and disease. These include dietary intakes and nutritional patterns, which can greatly prevent non-communicable diseases by adhering to dietary recommendations and guidelines. One of the most important and practical studies, showing relationships between the diets and diseases and the level of health in each country, is the cohort design of the study that can show the trend of changes in incidence and exposure over time. Design of the Iranian teacherschr('39') cohort, which specifically investigates relationships between the food intake, nutritional status and physical activity and the incidence of non-communicable diseases, began in 2001. To design the study and compile the questionnaire, advices of Dr. Walter Wilt from Department of Epidemiology, Harvard School of Public Health, USA, were used. This study was carried out in collaboration with the Office of Community Nutrition Improvement, the Office of Health and Wellness of the Ministry of Education and the Center for Research on Social Determinants of Health, Iran. The choice of teachers was due to their ability to understand and answer questions. The self-administered questionnaire was developed based on the data from the Institutechr('39')s 2000–2002 national food consumption survey as well as statistical methods to investigate food items and their portion sizes. In a pilot study on 1000 teachers in Tehran, the feasibility of the study was verified. In general, follow up of outcomes in teachers includes fewer barriers due to their use of national insurance services.