فصلنامه پژوهش و نوآوری در علوم و صنایع غذایی
سال دهم شماره 2 (تابستان 1400)

The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments showed that in all samples containing 0.6% of Chubak extract, density and overrun significantly decreased and increased, respectively. The moisture content and water activity in samples containing different levels of gum and chubak extract significantly increased in comparison to control (P<0.05). The results of DSC showed that the melting point and enthalpy of the samples increased with increasing hydrocolloid content. Also, texture evaluation revealed that samples containing 1.5% gum, 0.4% and 0.6% of extract were not significantly different from the control (P<0.05). Investigation on microstructure of bubbles in 1.5% of hydrocolloid and three levels of chubak extract showed that sample containing 0.2% chubak had large bubbles and samples containing 0.4 and 0.6% had smaller and more bubbles. Finally, sensory evaluation showed that samples with 1.5% hydrocolloid and 0.4% of chubak extract received the highest scores after control. This product owning to its suitable sensory and rheological properties has potential to be used as replacement for commercial products containing gelatin and albumin

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.

In this research hydrogel-based colloidosome with shell of CaCO3 microparticles was used in order to encapsulate caffeine as a model flavor compound. When the CaCO3 particles were dispersed in sunflower oil and then water in oil emulsion was prepared, with adding D-gluconic acid δ-lactone, water droplets containing alginate slowly gelate with outer layer of CaCO3 particles in micrometer hydrogels in the size of a few 10 µm without coagulation. CaCO3 microparticles act as both cross-linker for the alginate and stabilizer of water in oil emulsion. After leaving for 48 h, the hydrogel colloidosomes sank to the bottom of the container due to gravity. The results of infrared spectroscopy showed that indicative peaks of caffeine functional groups appeared in the loaded colloidosome sample spectrum and shifted its position. The results of calorimetric tests showed that the difference between the melting point of colloidosome samples with varying amounts of calcium carbonate microparticles in their formulas are linked. The results of the X-ray diffraction test showed a change in the crystalline degree of caffeine. After 5 h, the colloidosome sample, continued the caffeine release in water up to 55% maximally, while using mouth conditions for this sample, release of the loaded caffeine increased 33%. Generally, the results of instrumental analysis and release test showed that caffeine in the hydrogel colloidosome was well encapsulated within the alginate hydrogel network and have proper release under simulated oral condition.

In this study, kinetic modeling of permeates flux and total hydraulic resistance of camel milk diafiltration in different conditions of pH (5.8, 6.3 and 6.8) and NaCl concentration (0, 75 and 150 mM) was performed by using 6 kinetic models. Finally, the homographic kinetic model has been selected for modeling permeates flux and exponential kinetic model has been selected for modeling total hydraulic resistance considering coefficient of determination (R2) and Root mean square deviation (RMSE). The results of ANOVA of homographic kinetic model illustrated that the linear effect of pH on all model parameters (initial flux (J0), steady-state flux (J∞), flux decline time constant (1/b) and flux decline extent (a)) and the linear effect of NaCl concentration at a 95% level on J0, 1/b and the interaction effects of pH-NaCl concentration at a 99% level on a were significant. The results of ANOVA of exponential kinetic model also showed that the linear effect of pH had a significant effect on steady-state hydraulic resistance (R∞) and the linear effect of NaCl concentration on initial hydraulic resistance (R0), R∞ and resistance increment rate (K) and the interaction effects of pH-NaCl concentration at a 95% level on k were significant. According to the results of sensitivity analysis for each 0.1 increase in pH about 1% R∞ decreased and for each 10 mM increase in NaCl concentration 2.75% R0 and 9% 1/b of the samples increased.

Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which are known to be the key components of the cocoa flavor. Since roasting is one of the most important steps in the process of producing cocoa powder, in the present study, the effect of roasting temperature (120, 130 and 140 °C) and time (20, 30 and 40 min) on flavor (alkyl pyrazines), color and sensory properties of cocoa powder were studied as the most important characteristics of cocoa quality and acceptability. Alkyl pyrazine compounds were analyzed by gas chromatography-mass spectrometry. The results showed that by changing the roasting temperature and time, the browning index (OD460/OD525) (P≤0.05) as well as the amount of alkyl pyrazines changed significantly (P≤0.01). Roasted cocoa powder at 140 °C for 40 min showed the highest browning index, tetra-methyl pyrazine to tri-methyl pyrazine (TMP/TrMP) ratio and sensory evaluation score compared to other samples.

Phycobiliproteins are accessory photosynthetic pigments with a tetrapyrrole structure derived from bacterial strains that are organized on a thylakoid membrane inside a structure called phycobilisomes. Phycobiliproteins have been extensively commercialized in the manufacture of fluorescent probes for clinical and immunological analysis, in addition to their ability to dye with proven antioxidant and medicinal properties. Phycocyanin, Phycoerythrin and Allophycocyanin are the main types of phycobiliproteins that are widely used as useful food supplements today; however, in Iran, the true value of this natural pigment with bioactive properties has not been realized. Todays, the use of artificial colors and antioxidants in food product has led to an increase in cancer in many people. Therefore, awareness of the presence of natural food pigments of natural origin is of particular important. On the other hand, since so far no review article on extraction, separation and purification as well as evaluation of the biological activity of the pigment Phycoerythrin and Phycocyanin, has been published in Iran, so such review articles can pave the way for the introduction of natural edible pigments from cyanobacteria are considered to be usable in the food industry. Therefore, the purpose of this review article is to introduce the structure, function, biosynthesis and different methods of extraction of Phycobiliproteins in industrial dimensions along with different applications of Phycocyanin in food and pharmaceutical industries.

Shrimp meat is very rich in protein and has more protein than meat of slaughtered livestock and fish and has a short shelf life due to its high perishability. Therefore, plant extracts can be used to maintain product quality for a long time. In the present study, the aim was to optimize the extraction of Mandab plant by percolation method in terms of solvent type factors, solvent ratio, time and finally the application of the optimal extract according to the total phenolic composition and inhibition of 2,2-diphenyl-1-picrylhydrazyl free radicals to prepare marinade from Indian white shrimp (Penaeus indicus) and its shelf life at refrigerator temperature and changes in physicochemical properties (including: pH, acidity, thiobarbituric acid, total volatile basic nitrogen, water holding capacity, water activity, sensory evaluation, acid-salt taste measurement and texture test) product using It was SPSS method. The results showed that the optimal extract was obtained using ethanol solvent in 36 h and a volume of 7 mL. The lowest amount of TVB-N was observed in day 20 of the experiment and with 30% of the extract, the lowest amount of TBA was observed in the control sample. Changes in pH and acidity without significant differences between treatments had a decreasing trend compared to the control sample during the storage period. WHC had a decreasing trend compared to the control and aw samples without significant differences between treatments, more than the control sample.

In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.41 mg GAE/g and 32.50 mg QE/g, respectively. Its antioxidant activity was found to be 39.75 and 52.43%, based on DPPH and ABTS radical scavenging activity, respectively. The presence of limonene in the CSEO was confirmed by furrier transform infrared spectroscopy. The CSEO was then combined with Cordia myxa fruit mucilage to produce an edible coating in order to improve the microbial and oxidative stability of buffalo meat during storage (10 days, 4 °C). Results showed that the growth of total viable count, psychrotrophic bacteria, E. coli, Staphylococcus aureus, and fungi were significantly inhibited in the buffalo meat samples coated with CMFM+CSEO. The CMFM+CSEO edible coating was also more effective in inhibiting the oxidation progression and moisture and texture losses, in comparison with control sample. According to the sensory evaluation results, the CMFM+CSEO edible coating increased the shelf-life of buffalo meat samples; the samples were acceptable even at the end of storage period (10 days), but the control sample was unacceptable after 7 days of storage. Therefore, the edible coating based on Cordia myxa fruit mucilage and Citrus sinensis essential oil could be used as a natural preservative to increase the shelf-life of buffalo meat and other meat products.