نشریه فناوری های جدید در صنعت غذا
سال هشتم شماره 3 (پیاپی 31، بهار 1400)

Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols, such as coumarin compounds, flavonoids, flavonol glycoside and phenolic acids. In this study bioactive compounds of FS were extracted using ohmic-assisted extraction with water as a solvent. Drink powder was produced from extract with carrier ratios of 50-50, 0-100 and 100-0 of maltodextrin to gum Arabic and carrier content of 30-50% at 120, 140 and 160 ˚C using spray dryer. The powders physicochemical properties including moisture content, insolubility, particle size, total phenolic compounds and antioxidant activity of produced powers were evaluated. The optimal powder of response surface methodology was selected and the extract was reconstructed in such a way that the amount of solid material was similar to the solid material of the initial extract then in term of appearance, taste, aroma, texture and overall acceptance were evaluated. The results of the powder production showed the effects of the percentage and ratio of carriers (maltodextrin and gum arabic) and the effect of temperature on the moisture content and insolubility were significant. The carrier’s percentage and the drying temperature had a significant effect on the antioxidant activity. The percentage and ratio of carriers had a significant effect on amount of total phenolic compounds at level of 5%. Optimization by response surface methodology was selected powder sample produced at 160 ˚C with a ratio of maltodextrin to arabic gum of 100-0 and carrier content of 30% as an optimal treatment. The particle size of the powders ranged from 2617 to 4664 nm. Comparison of sensory evaluation of optimal reconstructed powder with FS extract before drying showed there was no significant difference between two samples in terms of appearance, taste, aroma, texture and overall acceptance scores.

Portulaca oleracea is a rich source of antioxidants and is known as a plant with high nutritional value containing bioactive compounds. The encapsulation is one of the most common ways to increase the stability of bioactive compounds and protect them from environmental conditions to increase bioavailability. In this study, the production of encapsulated powder of Portulaca oleracea aqueous extract with different maltodextrin concentrations was investigated by spray drying method. The results showed that the highest production efficiency (59.67%) was related to the sample with the highest carrier concentration. Samples containing higher maltodextrin concentration had higher solubility and the solubility of encapsulated powder increased from 93.54 for MD5 sample to 98.86% for MD15 sample. Increasing the carrier concentration from 5 to 15 % reduced moisture content (from 2.08 to 1.32%), water activity (from 0.145 to 0.101) and density (from 0.49 to 0.39 g.ml-1). By increasing the carrier concentration from 5 to 15%, the total phenol content and antioxidant activity of encapsulated powder increased from 146.54 to 188.34 mgGAE/100g, and from 68.74 to 82.53%, respectively. The results of this study showed that the use of maltodextrin carrier in spray drying method can be effective to increase the stability of Portulaca oleracea aqueous extract and increase the stability of this extract against environmental conditions.

The protein co-precipitate is an economical method to produce high-protein foods with appropriate functional properties.Grape and pomegranate seeds are useful sources of protein as food waste. The efficient utilization of waste to produce high-value food products reduces the costs waste disposal in the food industry. In this study,the functional properties of grape and pomegranate seeds protein co-precipitated were investigated at 40, 55 and 75% ammonium sulfate. Finally, 55% saturation of ammonium sulfate was selected according to the results of electrophoresis. The functional properties of produced proteins including emulsion activity, emulsion stability, oil and water holding capacity, solubility and viscosity of the samples were investigated. The results showed that the highest solubility of supernatant protein and pellet protein was obtained at pH = 6 and pH = 12, and the emulsion activity of supernatant and pellet were 4.95- 13.37 m2/g and 8.84-16.83 m2/g, respectively.Also, the emulsion stability of the supernatant proteins was 15.60- 23.59 min, and the emulsion stability of the pellet grape-pomegranate co-precipitated proteins was 17.74- 39.91 min. The results showed that the proteins in the pellet had higher water holding capacity (1.68 g) than the supernatant proteins (0.24 g).

In this study, the effect of pulsed infrared (PIR) radiation on Sargol Negin saffron was investigated. The quality of saffron was determined by examining the amount of changes in safranal, crocin and picrocin and color change in the Sargol Negin saffron. Effect of PIR radiation parameters, power (250, 350 and 450 W), sample distance (10, 20 and 30 cm), irradiation time (0-20 min) and number of PIR pulses (1, 2 and 3 pulse/s) were evaluation. Based on the obtained results, in general, with increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of safranal in Sargol Negin saffron decreased significantly (p < 0.05). With increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of crocin in Sargol Negin saffron decreased significantly (p < 0.05). Also, with increasing the PIR power and the number of PIR pulses and decreasing the distance, the amount of picrocrocin in Sargol Negin saffron decreased significantly (p < 0.05). Investigation of changes in the color parameters of Sargol Negin saffron by PIR showed that the changes were not significant (P>0.05) in the properties of Sargol Negin saffron and the quality was maintained at an acceptable level. According to the results, the PIR method is recommended for food processing because it can maintain the quality of food at an acceptable level.

Oily cakes are susceptible to oxidative and microbial spoilage due to their relative high levels of unsaturated fatty acids and moisture content. Plant extracts have a good antimicrobial and antioxidant potential. However, bioactive compounds of these extract are unstable in processing and storage conditions. Encapsulation technique is considered as one of the best strategies to overcome this challenge. Therefore, the aim of this study was to investigate the efficacy of free and encapsulated extract of Butcher’s broom (Ruscus hyrcanus L.) leaves (0.7% w/w) in retarding physicochemical, microbial and sensory spoilage of oily cake during 45 days storage at 23±3˚C. The results show that the moisture content of treated cakes with Butcher’s broom extract was significantly higher than control ones (P < 0.05). At the end of storage, the lowest total color difference (ΔE) value was recorded for treated with encapsulated extract (9.4). The Butcher’s broom extract showed a significant antifungal and antioxidant potential. The lowest yeasts and mold counts, free fatty acid and peroxide value was obtained in cakes contained microparticles. The total sensory score of samples treated with encapsulated extract was higher than 3 (threshold acceptable limit) for around 40 days. While this time was 15 days for control samples. The shelf-life of oily cakes containing free and encapsulated was 1.8 and 2.3 times of control samples, respectively. Overall, encapsulation of Butcher’s broom extract with maltodextrin/gum arabic (50:50) is recommended to improved shelf-life of oily cake itsby protection effects against chemical and microbial degradation.

The present study was aimed to investigate the physical and mechanical properties of biodegradable ternary films based on carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA) and fish gelatin (FG) at different ratios (50CMC/50PVAG:0FG, 40CMC/40PVA:20FG, 35CMC/35PVA:30FG, 30CMC/30PVA:40FG and 25CMC/25PVA:50FG) via a simple casting method. The results showed that adding different ratios of FG (20- 50%) to the control film (50CMC/50PVAG:0FG) significantly reduced the solubility and tensile strength of the films, as the 25CMC/25PVA:50FG ratio has the lowest values; also, the moisture content, contact angle, whiteness index, water vapor permeability (WVP) and elongation at break (EAB) of the films showed a significant increase compared to the control (p <0.05). FT-IR spectra of different films showed interactions through hydrogen bonding between the polar groups of FG and hydroxyl moieties of CMC and PVA in the blends, which enhanced the compatibility between the three polymers. However, differential scanning calorimetry results (DSC) indicated that the thermal stability of composite films reduced after the addition of FG. The obtained results suggested the effectiveness of blending approach in improving the compatibility of polymers and overall functionality of films.