نشریه نوآوری در علوم و فناوری غذایی
پیاپی 49 (پاییز 1400)

Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, basil seed gum (Ocimum basilicum) was used to improve the characteristics of cake containing pumpkin. So, firstly, the cake batter containing 10 % pumpkin containing different percentages of basil seed gum (at four levels 0, 25, 0, 5, and 75%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Prepared cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing basil seed gum percentage in cake formulation, the viscosity of batter increased (P<0.05). With increasing the basil seed gum from 0 to 0.75 %, cakes batters viscosity at shear rate of 30 s -1 ware increased from 11.7 to 22.5 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing basil gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 0.75 % gum were 87.48, 0.612 and 51.89, respectively. According to the sensory evaluation results, pumpkin cake containing 0.75 % basil seed gum had the highest total acceptance score. Pumpkin cake containing 0.75% basil seed gum significantly had more acceptability than other samples (P<0.05).

Research into the preparation of nanomaterials has increased during the past few decades due to the unique industrial properties of these materials. The nanoparticles produced by chemical methods have generated concern due to the hazardous and toxic materials used to make them and possible environmental damage. Silver nanoparticles are of interest because of their biological and medical applications. However the toxic nature of some of the chemical methods to make nanomaterials are in contrast with principles of green chemistry. For this reason, a variety of biological systems have been used. In this study, aqueous extracts of Ajowan (Trachyspermum ammi L. ) were prepared and this extract was used to reduce silver (I) to silver nanoparticles. Ajowan, a herbaceous plant, belongs to the family Umbelliferae. The nanoparticles obtained by this method were characterized by transmission electron microscopy, infrared spectroscopy, ultraviolet-visible spectroscopy and particle size analysis, which showed an average diameter of 40 nm for synthetic nanoparticles. In addition, the antioxidant properties of the aqueous extract and a solution containing silver nanoparticles was measured using the DPPH technique. Finally, the total phenolic content of the extract was evaluated.

In this study, milk fermentation capability by 6 isolates of lactic acid bacteria, proteolytic activity of lactic acid bacteria in milkby ortho-phthaldialdehyde (OPA)reagentand antifungal property of lactic acid bacteria in MRS broth and skim milk against Aspergillus flavus and Candida albicanswere studied. L. brevis KMJC1, L. acidipiscis KMJC2, L. curvatus KMJC3 and L. plantarum KMJC4 isolated from Jug cheese, L. helveticus KMCH1 isolated from camel doogh (Chal) and Lac. lactis KMCM3 isolated from camel milk were used. The results showed thatamong the isolates,L. plantarum KMJC4after 48 h, Lac. lactis KMCM3 after 16 hand L. helveticus KMCH1 after 60 hhad milk fermentation capability. The measurement of proteolysis rate performed infermented milk by mentioned isolates using OPA reagent indicated that the proteolytic activity of L. helveticus KMCH1, Lac. lactis KMCM3 and L. plantarum KMJC4 were 0.34, 0.26 and 0.22 mg/ml, respectively. In study of the antifungal effect of supernatant resulting from the activity of lactic isolates, it was found that supernatant obtained from culture in MRS broth had a more inhibitory effect (MIC= 25 and 50 mg/ml) than the supernatant obtained from the culture in the skim milk, as the MIC was not observed for the supernatant obtained from fermented milk. In the end, it can be concluded that Lac. lactis KMCM3 was able to ferment lactose in milk in comparisonwith other isolates in shorter time (16 h). The highest proteolytic activity of the isolates in milk was related to the isolate of L. helveticus KMCH1 (0.34 mg/ml). L. plantarum KMJC4 isolated from Jug cheese was as the best isolate for the preparation of supernatant resulting from MRS broth with the antifungal property.

In this study, the changes in the color and some properties of carrot slices were investigated during hot air drying. The carrot slices first underwent an optimized osmotic pretreatment. The sucrose concentration of 60% and the dehydration time of 60 min were found to be as the optimum conditions of the osmotic dehydration. In hot air drying, temperature (60, 70 and 80°C) was taken into account as the independent variable and moisture content, shrinkage, rehydration ratio, total phenolic content, texture and sensory evaluation were considered as the dependent variables. The results revealed that the lowest reduction in total phenolic content was associated with 70°C and the effect of temperature on all of the responses was significant. With increasing temperature, shrinkage, rehydration ratio and texture increased but the moisture content decreased to (11 gr / gr). At the end, the optimum conditions were selected based on the maximum rehydration rate, phenolic compounds, total acceptance and minimum moisture content, shrinkage and stiffness of the texture were determined and the optimum temperature was 70 ° C.

In the process of producing saffron, petals are discarded as waste materials. As a result, in Iran, annually, 7257625 kg saffron petals are obtained as a sub-product. So finding a solution for recycling this huge amounts of waste is very important.This study conducted to find the most appropriate models for saffron petal dehydration with the use of semi-fluidized drier (SFD) and fluidized bed drier (FBD).س For this purpose, a fluidized bed drier was designed to measure the temperature and air flow velocity, and also with the ability of weighing the samples at different intervals with high precision and then. The airflow and temperatures ranges used in SFD and FBD were 0.7-1.7 ms -1 and 45-55 °C, respectively. When the air temperature and airflow respectively increased from 45 to 55°C and 0.7 to 1.7 ms -1 , the dehydration time in SFD or FBD decreased significantly. At air temperature of 45°C and similar conditions, the SFD and BFD could dehydrate saffron petals in airflow and drying times of 0.7 ms -1 for 96 min and 1.7 ms -1 for 30 min, respectively. However, at equal temperature of 55°C and airflow of 0.7 ms -1 , the petal dehydration time of SFD and FBD changed to 36 and 96 min, respectively. The effective moisture diffusivity coefficient in SFD and FBD systems varied from 9.548 × 10-10to 2.455 × 10- 9m 2 s -1 and from 1.114 × 10-9to 1.963 × 10-9m 2 s -1 , respectively. The calculated activation energy in SFD was ranged from 56.83 to 78.78 KJ/mol. Among eleven semi-experimental models tested for the saffron petals dehydration, only two models including logarithmic and modified form of Henderson and Pabis formula were found appropriate to fit the obtained data and show the actual trend of changing moisture ratio versus drying time of saffron petals. Because these models showed highest determination coefficients, lowest root mean squared and minimumsum-squared errors with the actual data.

Prodigiosin is a red color pigment extracted by the bacterium Serratia marcescens and it has antimicrobial and antioxidant properties. In this study, the effects of different concentrations (1.5, 2%) of prodigiosin on the shelf life and quality of crap fillet during chilled storage (4+1 °C) were examined over a period of 18 days. The treatment were analyzed on days 0, 3, 6, 9, 12, 15, and 18 by bacteriological (total viable counts (TVC), total psychrotrophic counts (PTC) and lactic acid bacteria (LAB)) and biochemical (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), and pH) tests. Prodigiosin at 2% efficiently retarded lipid oxidation by decreasing PV, FFA and TBA production in the samples and it had the lowest pH, TVC, PTC and LAB, as well as this treatment had acceptable microbial parameters attributes up to eighteenth days of storage period. According to result prodigiosin with 2% concentration canrecommended as a natural antimicrobial and antioxidant in meat products.

The purpose of this study was to investigate the effects of replacing wheat flour with oat bran fiber and tragacanth gum on the qualitative properties of the Brotchen bread. In this research, the effects of various concentrations of tragacanth gum (0.25 and 0.75%), and various concentrations of alginate sodium gum (0.25 and 0.75%), separately and in combination (0.5% and 0.5%) was investigated on the Brotchen bread formulations. The results of the investigation of physicochemical properties showed that the addition of different concentrations of tragacanth gum and alginate sodium gum did not have a significant effect on fat content, redness index, protein percentage and pH in comparison with control treatment. By increasing the amount of tragacanth gum and alginate sodium, in Brotchen bread formulation the percentage of moisture content, bread volume, ash content and jaundice index and brightness index significantly (p≤0.05) increased. The test results of textural evaluation showed, by adding 0.5% tragacanth gum and 0.5% alginate sodium gum (T5) the staling of Brotchen bread significantly (p≤0.05) decrease. The sensory evaluation results showed that treatment containing 0.5% tragacanth gum and 0.5% alginate sodium gum due to the highest sensory score and the lowest amount of staling, were introduced as the optimal treatment.

In this study, active polyethylene films containing silver nanoparticles to increase the shelf life of mushroom were produced. For this purpose, silver nanoparticles with different levels (0, 0.5, 1, 2 and 3% based on polymer weight) were added and its effect on the characteristics of the mushroom, microbial characteristics and sensory properties was evaluated. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. Increasing the concentration of nanoparticles in the polymer structure leads to decreasing weight loss and total soluble solid changes in mushroom samples compared to the control sample. The increasing the concentration of silver nanoparticles significantly (p<0.05) reduced the loss of firmness in the samples. The L* value changes of the mushrooms coated with polymer-silver nanoparticles was lower than the control samples. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of polymer-silver nanoparticles coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage compared to the control sample. Incorporation of silver nanoparticles caused decrease in microbial count of the coated samples. In all treatments, increasing the silver nanoparticles level caused to improve the physicochemical, microbial and sensory properties of mushroom samples. Based on sensory evaluation was found that using the polyethylene film containing 3% the silver nanoparticles led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment wrapped with the polymer containing 3% the nanoparticles had the highest acceptability score (5 out of 5) compared to control and other treatments. Overall it can be concluded that utilization 3% silver nanoparticles in the polymer structure resulted in the desirable physicochemical and microbial quality and sensory properties in the mushroom samples.

In this study, grapes juice of royal and Soltani with soft skin of pistachio(Ohadi,kallequchi) mixture; and then mixed with high-speed mixers for 5 minutes. The feeds were converted into powder by a pilot scale spray drier, andPhysicochemical and microbial characteristics of the prepared powders were studied.The results of the analysis of variance indicated that the produced powders contain about 50% carbohydrates, 20% protein, 10% fat and 10% ash.There was a significant difference between the treatments for the mentioned compounds (P<0.05).However,tannin was about 6% in the green skin of pistachios, But blanching of the green skin led to a significant decrease of about 1.5% in the powder. There was a significant difference between treatments for particle size, density and solubility (P<0.05). Powders also have a solubility in the range of 75% , particle size of 200 microns and density of 0/39 gr/ml. In the microbial part, no mold, yeast, and E. coli were observed in powder samples.Only in the total count was positive results, which was not more than standard. Finally, the results showed that soft and green skin of pistachios as a protein and fiber-high waste, can be a good supplement for grape juice in the process of spray dryers.

In this study, the effect of encapsulated and free rosemary extract (Rosmarinus officinalis L) as a natural preservative on beef meat was investigated. For this purpose, rosemary extract was extracted by different methods (solvent, ultrasound and supercritical) and the amount of phenolic compounds and antioxidant activity were measured by free radical DPPH inhibitor. The highest levels of phenolic compounds and antioxidant properties were observed in ultrasound extraction method (P <0.05), and these extract was encapsulated using soy protein isolate, then to improve the quality properties of meat, encapsulated and unencapsulated of rosemary extract (800 ppm) was added to the meat fillet, the microbial index (TVC), chemical index (PV, TBA and pH) evaluation at 7-day intervals within 21 days (during refrigerated storage). The results showed that adding extracts (in free and nano-encapsulated form) had a significant effect on the chemical and microbial parameters of meat fillet (P <0.05). Encapsulated rosemary extract was more effective to delayed lipid oxidation and microbial spoilage of meat fillet, and only this treatment had acceptable microbial and chemical indices until the 14th day of the maintenance period. Therefore, it seems that encapsulated rosemary extract could use as a natural preservative in meat and meat products.

The aim of this study was to evaluate the amount of lead, nickel, arsenic and cadmium heavy metals in edible vegetables Petroselinum crispum and Anethum graveolens and soil in downstream Karun River lands in 2018. The number of studied grafts in the lower reaches of the river and sampling during the period of 2 months from April to May, which 48 plant and soil samples from these fields were collected, and digestion of plant tissues using the Jackson method and Soil digestion was also performed using the EPA3050 method. The lead concentration was 628.77± 32.50 and 748.40 ± 57.45 mg/kg, respectively, in the soil under cultivation of Petroselinum crispum and Anethum graveolens. In plants, lead with 667.68±85.67 and 678.80±53.70 mg/kg in both Petroselinum crispum and Anethum graveolens plants had the highest concentrations. Cadmium, nickel and arsenic in the soil and plant were next rank. The concentration of two cadmium and lead metals in the soil under shrubs Anethum graveolens was higher than the Petroselinum crispum cultivar. The comparison of the heavy metal concentration with the global standard showed that only the soil nickel was within the WHO standard and that the other metals exceeded the standard. In the case of plants Petroselinum crispum and Anethum graveolens the levels of nickel, lead, arsenic and cadmium were not within the permitted range. Comparison between the concentration of heavy metals between soil and plant shows that the concentration of metals between soil and plant Petroselinum crispum and Anethum graveolens was not significantly different. According to the results of this study, the use of Petroselinum crispum and Anethum graveolens leads to accumulation of high amounts of metals in the human body

Doughnut is one of the high-calorie confectionary products that are popular among consumers as a snack due to its desirable sensory properties. Thus, studies aimed to investigate the feasibility of producing such products with lower calorie are necessary because of the relationship between high-calorie foods consumption and overweight, and disorders such as diabetes and cardiovascular disease. In this regard, the feasibility of reduced-calorie doughnut production using a mixture of maltodextrin-sucralose was investigated. The effect of maltodextrin-sucralose mixture substitution at the levels of 25, 50, 75 and 100% (w/w) was evaluated on some physical, chemical, and sensory properties. The results revealed that the amount of oil absorption decreased significantly (p<0.05) with the replacement of maltodextrin-sucralose mixture. Also, the replacement of the maltodextrinsucralose mixture reduced the specific volume, porosity, and redness of the doughnut crust, while the firmness of the crumb and the brightness of the crust increased. Finally, based on the results obtained, producing reduced-calorie doughnut which can compete with the control sample in terms of physical, chemical and sensory properties is feasible by replacing the maltodextrin-sucralose mixture by 50%.