فهرست مطالب

Journal of Food and Bioprocess Engineering
Volume:4 Issue: 1, Winter- Spring 2021

  • تاریخ انتشار: 1400/04/14
  • تعداد عناوین: 15
|
  • Ehsan Bigdelian, Mohsen Labbafi *, Mohammad Safari, Karamatollah Rezaei, Sayed Hadi Razavi Pages 1-10
    Canola meal was solid-stately fermented (SSF) by Aspergillus niger CBS 120.49 to increase its total phenolic content (TPC) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. In order to obtain this purpose, 90 subfractions of canola meal were fermented at different moistures content (MC) of 40, 50, and 60% and different temperatures of 25, 30, and 35 ºC, followed by extraction within 5 days. Results showed that subfractions with 40% MC at of 30 ºC and 35 ºC with growth of 2982 and 2988 mg/100g had the most TPC in day 5. Moreover, SSF samples with 40% MC and at 35 ºC showed the highest (86.7%) DPPH radical scavenging activity. HPLC analysis showed that some free phenolic acids of SSF-treated samples increased approximately by 4-10 folds as compared to unfermented samples. A significant increase about 120-133 ppm in syringic acid content was found in fermented samples at MC of 40% and temperatures of 30-35 ºC compared to its trace amount in unfermented samples, which is probably due to bioconversion of sinapic acid.  It turned out that, a large amount of insoluble phenolic compound of canola meal, treated by Aspergillus niger at 5 day SSF, would be released in the form of free acids significantly compared with unfermented sample.
    Keywords: Bioconversion, Sinapic acid, syringic acid, releasing phenolic
  • Pashew Bayazidi, Hadi Almasi *, Behbood Purfathi Pages 11-18
    The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. Lysozyme was immobilized onto bacterial cellulose nanofiber (BCNF) and decreasing of its activity was approved after immobilization. Free and immobilized enzymes were incorporated into SC films at the concentrations of 0.5 and 1 mg.100ml-1 and the films were characterized. Addition of BCNF and lysozyme diminished significantly (p˂0.05) the moisture absorption and water vapor permeability of SC films and immobilized enzyme had higher effect than free enzyme on decreasing of these parameters. The tensile strength and Young’s modulus were increased and elongation to break was decreased by incorporation of BCNF. An adverse effect was observed for lysozyme addition but the effect of immobilized enzyme on the weakening of tensile properties was lower than free lysozyme. According to X-ray diffraction (XRD) results, the crystallinity of films increased by incorporation of BCNF and lysozyme. However, the immobilization reduced the crystalline regions of BCNF. Antimicrobial activity of lysozyme increased after immobilization and SC films containing immobilized enzyme exhibited considerable activity against Gram-positive bacteria S. aureus, L. monocytogenes. Gram-negative bacteria E. coli, Y. enterocolitica, mold of A. niger and yeast of S. cerevisiae.
    Keywords: Active film, Lysozyme immobilization, Sodium caseinate, Physical properties, Antimicrobial activity
  • Maryam Farshidi, Jalal Moludi, Ali Mohebbi, Behzad Ebrahimi *, Asa Kamali Shojaei Pages 19-25
    The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, orange) and vegetables (leafy vegetables, tomato, cucumber and lettuce) were collected from terminal markets in East Azerbaijan and Ardabil provinces of Iran and analyzed to investigate the presence of 23 widely used pesticide residues using gas chromatography equipped with mass spectrometry (GC–MS). The obtained results showed that some chemical contents of the evaluated samples exceeded the Codex maximum residue levels (MRLs). These chemicals included 2,4–DDT, malathion, bioallethrin, cypermethrin, carbaryl, diazinon, tebuconazole, and trifloxystrobin in leafy vegetables; diniconazole, bromopropylate, and chlorpyrifos in tomatoes; imazalil in oranges; phosmet, piperonyl–butoxide, and imazalil in cucumbers; propoxur in apples; and metalaxyl, bioallethrin, and diazinon in lettuces. These results play an alarm to consumers who are concerned about the pesticide residues in their foods.
    Keywords: Fresh fruit, vegetable, GC–MS, QuEChERS method, pesticide residues
  • Delasa Rahimi, Mahdieh Hasani, Mahdi Kashaninejad * Pages 26-36
    In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared cooking (PF-IR) on the moisture, fat content, color, weight loss, textural characteristics and stress relaxation of chicken nuggets were evaluated. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation of the nuggets. The interaction of gum concentrations in batter formulation and cooking method showed significant effect only on springiness, cohesiveness and resilience. Three elements Maxwell exponential model demonstrated a better fit to the data with higher adjusted R2 and lower RMSE values than empirical Peleg model. So that, higher and lower elasticity and stiffness were observed in the nugget samples cooked by PF-IR and frying methods, respectively and an increase in Balangu gum concentration remarkably decreased the elasticity and stiffness of samples. Results indicated that the application of IR cooking and Balangu gum in batter formulation might result in a product with desirable texture and color and lower fat content introduced to the food industry as an efficient treatment process.
    Keywords: Chicken nugget, Balangu gum, Infrared radiation, Relaxation test, Maxwell model
  • Zeinab Mehdipour Biregani *, Anoosheh Sharifan Pages 37-42

    Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components to be used in the formulations of value-added foods. Pomegranate is a rich source for mining biologically active or bioactive ingredients such as phenolic compounds, tannins, and anthocyanins. These compounds have various bioactivities such as antioxidant, antimicrobial, and anticancer properties. However, extraction and purification of such compounds from different parts of the pomegranate as efficiently as possible is a challenging task usually carried out by solvent extraction, microwave-assisted extraction, and ultrasound-assisted extraction techniques. Therefore, in the present study, first the bioactive compounds of pomegranate are highlighted and then common methods used to extract them are reviewed.

    Keywords: pomegranate, Bioactive compounds, Extraction methods, Functional foods
  • Ali Jafari, Mohsen Esmaiili, Saber Amiri *, Reza Heidari Pages 43-52
    The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical (palynology, moisture, pH, free acidity, insoluble solid, ash, conductivity, hue, and minerals), biochemical (sucrose, Hydroxymethylfurfural, diastase activity, antioxidant properties, total flavonoid, and total phenol) and rheological parameters were measured. The results of the palynology (pollen) test confirmed that the honey samples were monofloral. Hydroxymethylfurfural was 0.64±0.34 mg/kg for Ziziphus, 1.09±0.37 mg/kg for Thymus, 4.98±0.37 mg/kg for Astragalus, and 2.94±0.52 mg/kg for Alfalfa. The results showed that sucrose content for Ziziphus, Thymus, Astragalus, and Alfalfa was 0.89±0.34, 3.66±1.79, 2.17±1.10, and 4.14±0.97%, respectively. Diastase activity was 18.06±0.17 DN for Ziziphus, 16.36±2.08 DN for Thymus, 15.21±0.31 DN for Astragalus, and 2.94±0.09 DN for Alfalfa. Antioxidant activity was 13.64±3.34% for Ziziphus, 29.52±2.52% for Thymus, 29.51±3.30% for Astragalus, and 57.77±4.79% for Alfalfa. The results of the present study showed that monofloral honey samples in Iran have an appropriate level of sucrose and can be a good dietary option for people with diabetes. Moreover, total phenol and total flavonoid contents in our samples were lower than other types in other countries. DPPH free radical scavenging activity of our samples was comparable to other types and can be exported to other countries. The results showed that Iranian monofloral honey has the potential to compete with other countries’ honey in terms of quality and nutritional value.
    Keywords: Monofloral honey, Antioxidant activity, Rheological properties, Total phenol content, Total flavonoid content
  • Olubukola Akangbe *, John Nwalor, Olufunmilayo Oyewale Pages 53-57
    The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are   represented with a pairwise Leonard Jones potential. The honey fluid was subjected to perturbation ,and temperature variations was adjusted using Hoover thermostat with the simulation carried out in canonical ensemble, periodic boundary condition, and rheological property evaluated using Irvin and Kirkwood model . It was affirm that honey fluid exhibits shear thinning behavior because of particle re-arrangement. The rheological behavior is also a function of the molecular structure and composition in which the behavior of the honey fluid depends.
    Keywords: Canonical Ensemble, Rheology, Hoover Thermostat, Perturbation, Pressure Tensor
  • Zeinab Mehdipour Biregani *, Hamed Ahari Pages 58-62
    In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed for 5 h using alcalase enzyme. The antioxidant properties were measured using different methods including reducing power assay, DPPH radical scavenging test, and ABTS radical scavenging activity. The results showed that the enzymatic hydrolysis significantly (p < 0.05) increased the antioxidant activity of WPI and the resulting hydrolysates had better reducing power and free radical scavenging activity compared to the non-hydrolyzed counterpart. The results also showed that the highest level of antioxidant activity was related to the samples that were hydrolyzed for 5 h using alcalase enzyme and the lowest level of antioxidant activity was related to the native WPI. Therefore, the results of the present study suggested that the hydrolysates of WPI produced by action of the alcalase enzyme can be used as a natural antioxidant to replace synthetic antioxidants that have harmful effects on health, in various food formulations. The use of these antioxidant hydrolysates in food products can improve their health-related properties.
    Keywords: Whey proteins, Bioactive peptides, Enzymatic hydrolysis, Antioxidant activity
  • Mehdi Mohammadian *, Arasb Dabbagh Moghaddam, Laleh Almasi, Shahnaz Bohlooli, Anousheh Sharifan Pages 63-68
    Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time for food consumption. Therefore, the aim of this study was to produce emergency rations enriched with functional ingredients including whey protein nanofibril (WPN) and its complexes with curcumin (C-WPN) and quercetin (Q-WPN) as bioactive antioxidant compounds. After the formulation and production of the rations, their antioxidant activity, sensory properties, and microbial attributes were investigated. Addition of curcumin and quercetin to rations significantly improved their antioxidant activity as investigated by free radical scavenging method and reducing power assay. In all these methods, rations had higher antioxidant activity in the presence of curcumin and quercetin. The microbial and sensory properties of rations also were acceptable. Therefore, the results of this study suggested that the curcumin and quercetin as biologically active ingredients can be used in the formulation of emergency food rations for increasing their antioxidant activity which is very useful for improving the performance of armed forces and soldiers during military missions and activities.
    Keywords: Emergency food rations, Whey protein isolate, Natural antioxidants, Antioxidant activity
  • Akram Azghandi Fardaghi, Ali EsHaghi *, Javad Feizy, Rajasekhar Lakshmipathy Pages 69-74

    Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for stigma, style, stamen, petal and corm was found to be 4.94 ± 0.25, 123.68 ± 8.52, 58.97 ± 3.63, 46.02 ± 2.89 and 720.49 ± 14.32 μg/mL, respectively. The ferric reducing antioxidant power assay for these parts of saffron flower was determined and the stigma of saffron has the highest (2.36 ± 0.15 g Fe+2/100 g sample) and the corm of saffron has the lowest value (0.03 ± 0.001 g Fe+2/100 g sample). The Folin-Ciocalteu method was used to estimate the total phenolic content and the highest amount was found in stigma (183.25 ± 16.42 g quercetin/100 g sample) and the lowest amount in style of saffron (3.72 ± 0.89 g quercetin/100 g sample) respectively. The stigma and stamen of saffron were found to have 597.67 ± 11.12 and 159.14 ± 5.03 μg/g sample of carotenoid content which is highest among the selected parts of saffron. The aim of this study was to provide information about all of the saffron flower parts.

    Keywords: DPPH, GC-MS, petal, Saffron, Stamen
  • Somaye Seyedi, Majid Javanmarddakheli *, Azade Shekarabi, Mahdi Shavandi, Sahra Farhadi Pages 75-81
    Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research the effect of orange waste extracts on the reduction of acrylamide, color attribute and sensory properties in fried potato chips were investigated. The average amount of total phenolics in the methanolic extract of orange waste was 39.43 mg GAE/g of dry material. Reduction of acrylamide content in fried potato chips with different doses of phenolic extracts was significantly (p < 0.05). The results showed that the addition of orange waste extract significantly reduced the acrylamide content to 44.8%. Furthermore, significantly difference between control and treatments in color was observed (p > 0.05). Sensory evaluation results showed that doses of phenolic extracts in 0.05 g had the highest acceptance. The effect of orange extract on the reduction of acrylamide formation was positive. Thus, we can conclude that pre-treating potatoes with fruit processing waste extract before frying produces beneficial effects such as a reduction in acrylamide content.
    Keywords: Acrylamide, Potato Chips, phenolic compounds, Gas chromatography-mass spectrometer
  • Marjan Nouri *, Faramarz Khodaiyan Pages 82-89
    Ginger herb has remarkable antimicrobial and antioxidant activities. In the present study, the aim is to investigate the effect of chitosan as an encapsulation on the physicochemical characteristics of ginger essential oil. Encapsulation process with the ratios of chitosan to ginger essential oil (1:0, 1:0.4, 1:0.8 and 1:1.2 (w/w)) and sodium tripolyphosphate concentrations (0.5 and 1%  w/v) was performed by emulsion-gel method. Encapsulation efficiency, loading capacity, particle size distribution and zeta potential tests were carried out on samples. Also, Fourier-transform infrared spectroscopy, total phenolic compounds, free radical scavenging and minimum inhibitory concentration (MIC) tests were done on selected and control samples. According to the results of physical tests, the optimal sample was selected with the ratio of chitosan to essential oil (1:0.8 w/w) and salt concentration (0.5% w/v). This nanocapsule exhibited high encapsulation efficiency (23.1 %), suitable particle size (734 nm) and zeta potential (29.2 mV). Application of chitosan nanocapsule containing ginger essential oil indicated more MIC on Escherichia coli (0.97 μg/ml), Staphylococcus aureus (1.9 μg/ml), Salmonella typhimurium (3.90 μg/ml) and Pseudomonas aeruginosa (0.97 μg/ml) compared to other control samples. Also, the antioxidant activities (97%) and the amount of total phenolic compound (980 mg/g) of optimal chitosan nanocapsule were significantly improved. The application of chitosan nanocapsules has led to the improvement of the functional properties of the encapsulated ginger essential oil and is suggested as a natural alternative to chemical additives.
    Keywords: Nanocapsules, Ginger, phenolic compounds, antimicrobial properties
  • Shahnaz Bohlooli *, Soheyl Eskandari Pages 90-93
    The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. One of the most important areas in which nanotechnology can help is the safety of food products. Today, food quality and safety control is done with a preventive approach from the farm to the consumer table. The ideal scenario is defined based on minimizing the risk of food contamination without compromising organoleptic properties and food quality. Nanotechnology using various nanostructures can be employed to achieve this ideal scenario. A very wide range of nanostructures such as metal oxides, inorganic metals, and nanocomposites containing biologically active compounds have been used in food products. Nanostructures can help improve the food safety in a variety of ways, such as identifying pathogens, producing active, smart, and antimicrobial edible films, protecting against allergens and biofilms, and other applications. However, there are concerns about the potential dangers of using engineered nanomaterials for human, animal, and environmental health, so careful assessments are needed before the arrival of any of these nanotechnology-based products to gain the satisfaction and trust of the target community. This study suggested that the nanotechnology can be considered as an efficient strategy to improve the safety of food products.
    Keywords: Nanotechnology, Nanostructures, Food safety, Consumer health
  • Zahra Khoshdouni Farahani * Pages 94-98
    In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness of the texture, preserve moisture content and suitable sensorial properties during the shelf-life of these types of products using gums can be necessary. The treatments were included 0, 0.1, 0.2 and 0.3% xanthan gum. Moisture, ash, protein, volume values, texture and sensory evaluation of cake were evaluated and for investigating shelf-life, cakes were stored up to 30 days. It demonstrates xanthan gum improves the characteristics of the cake during storage. Using 0.2% of xanthan gum increased volume value (126 ml/g at first day). Moreover, a decreasing trend was observed up to 0.2% gum in hardness, cohesiveness, springiness, gumminess and chewiness of cake. In terms of sensory evaluation, no significant difference was observed between most of the treatment factors (only the aroma of control was significantly different from the treatments). So using xanthan gum in the cake formulation has economical positive aspect and affects quality of final product and its nutritional properties.
    Keywords: Hydrocolloid, baking product, storage, qualitative characteristics
  • Aniseh Zarei Jelyani, Najmeh Khademipour *, Abdoreza Aghajani Pages 99-104
    In this study, an attempt was made to identify the differences between the two rosewater samples by identifying the chemical volatile compounds present in the original and artificial rosewater using GC and GC-MS. Then, to determine the authenticity of the studied rosewater samples, the amount of ethanol and methanol in the original and artificial samples was measured by GC-FID. Differences between phenyl ethyl alcohol, citronellol, geraniol, and citronellol/geraniol ratio of original, artificial samples and 10 industrial samples were tested by the current method. The results showed that the amount of phenyl ethyl alcohol in the artificial samples were much lower than the original sample (p ≤ 0.05). The amount of citronellol in both samples was equal and did not have a statistically significant difference (p > 0.05). The geraniol content in the artificial samples was higher than the original sample while the citronellol / geraniol ratio showed a very low value in comparison to the original sample and other industrial samples. By examining the number of alcoholic compounds in rosewater, it was found that the original rosewater contained ethanol and methanol but no propylene glycol. By contrast, ethanol and methanol were not observed in the artificial samples, but the presence of propylene glycol alcohol. In addition to ethanol and methanol, some of the propylene glycols were observed in both samples. Consequently, this research showed that compounds such as ethanol, methanol, phenyl ethyl alcohol, geraniol, and citronellol/geraniol ratio can be used as markers in order to determine the originality of rosewater samples.
    Keywords: Original rosewater, Artificial rosewater, GC-Mass, Phenyl ethyl alcohol, citronellol, geraniol ratio