نشریه نوآوری در علوم و فناوری غذایی
پیاپی 50 (زمستان 1400)

Perovskia abrotanoides Karel. is one of native medicinally valuable plant, which is important for the presence of significant amount of antioxidant compounds, used for antimicrobial effects among indigenous people in Northeast of Iran. The objective of this study was to investigate the antioxidant activities (AA) and total phenolic content (TPC) and IC50 (by using concentrations of 31.25, 62.5, 125, 250 and 500 ppm, as compared to the standard ascorbic acid) changes in different extraction solvents (methanol, ethanol, hexane and water), extract concentration and plant parts (flower, shoot and leaf) of P. abrotanoides Karel. The wild-growing plants were harvested at full flowering stage, in October 2016, dissected into flower, shoot and leaf tissues, which were dried. Dried and powdered plant materials were extracted by maceration using different solvents. The results showed, that the greatest and the lowest of TPC and AA was obtained in methanolic extract and hexane extract, respectively. Among the different organs, the highest and the lowest TPC and AA were obtained in flower and shoot, respectively. In all solvent extraction, with increasing of concentration from 31.25 to 250 ppm, AA was increased, but showed a slight decrease in the concentration of 500 ppm. The lowest IC50 was observed in ascorbic acid followed by methanolic extract and the highest was obtained in hexane extract. Among different plant parts, the lowest and the highest IC50 were observed in flower and shoot, respectively. It is concluded that P. abrotanoides Karel is a rich source of phenolic compounds. Methanol evaluated as the best solvent for extraction of antioxidant and phenolic compounds.

Recently increasing the nutritional value of spaghetti is significantly important. Lentils are a good source of nutrients and protein. They contain high levels of vitamins and have antioxidant properties. In this work, spaghetti was made from semolina, containing 5%, 10%, 15% lentil flour. Rheological, chemical, cooking and sensory characteristics were measured. Rheological evaluations showed that by increasing the lentil, content of dough stability, starch gelatinization, the stability of the hot –formed gel, starch retrogradation, gluten strength increased. According to chemical analysis of spaghetti, increasing the level of lentil improved protein and fibre contents but moisture content did not changed significantly. Also by increasing the lentil, content of ash were increased. Results showed that the addition of lentil flour increased cooking time and cooking loss. Sensorial evaluation showed that the spaghetti enriched with lentil flour up to 5% had very good quality and this blend can successfully be used in nutritionally valuable spaghetti formulation.

Herbals have effective components such as phenolic, antimicrobial, and antioxidant. There are many methods to extract these compounds include soxhlet, maceration, microwave and ultrasound. Kind of method extraction is effective to quantity and quality material extracted. The aim of this study was survey of ultrasound extraction efficacy in phenolics, antimicrobial and antioxidants of leaves and roots of Capparis spinosa L. Response surface methodology (RSM) and Box–Behnken design were employed for the optimization of two extraction parameters, including extraction time (10, 25, 40 min) and ultrasound power (40, 70, 100 %) by alcoholic extraction. The results showed ultrasound power was more effective factor than time. By increasing of ultrasound power and the time of extraction the yield increased. The optimum extraction conditions for antioxidant and antimicrobial extraction were as follows: extraction time 36 min and ultrasound power 91 percent. Total phenolic content was obtained 25.47 mg/g in leave and 17.24 mg/g in root and IC50 was 9.13 µg/mg in leave and 40.20 µg/mg in root. Minimum inhibitory concentration and minimum bactericidal concentration were less in coagulase-positive Staphylococcus aureus when compared to E.coli.

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced.

In recent years, the aquatic waste as a source of bioactive peptides has been considered by many researchers. Bioactive peptides require protective methods to increase physical stability and, controlled release and optimize efficacy during oral delivery. The aim of this study was to develop an oral phospholipid nanoliposomal system incorporated with bioactive peptides derived from fish protein hydrolysate of common carp (Cyprinus carpio) with separating fractions of peptide in range of 3 kDa to 30 kDa in chitosan coating (0.5%, 1% w/v) by the alkalase enzyme. The results showed that chitosan coating greatly improved the stability of nano-liposomes. The average particle size was in the range of 333.9- 533.9 nm with a zeta potential of -54.03 to +46.3 and a poly dispersity index (PDI) of 0.2- 0.54 in nano-liposomes. The Encapsulation Efficiency (EE%) values were significantly influenced by changes in the concentration of chitosan and the maximum EE% (72.57± 0.51) was observed in the nano-liposome containing peptide with 3 kDa fractions coated with 1% chitosan. Study on the invitro releasing rate of the peptide showed the effect of the coating on the slower release and peptide stability in nano-liposomes.Physical stability evaluation determined a faster release of the peptide from the liposomes after freezing/thawing and freeze-drying / rehydration processes. The results of long-term storage of nano-liposomes at temperatures of 4 and 20 ° C indicated that chitosan coating increased the stability of nano-liposomes by adding membrane thickness and increasing repulsion between the particles. The results of this study showed that encapsulation of bioactive peptide in the liposomal system could be a useful approach for direct application of peptides with bioactive potential in food and drug industry.

Fruit and vegetable juices, with antioxidants, vitamins and minerals, are considered to be popular and healthy beverages, which increase health. Mixing of juices is one of the methods for improving the nutritional quality of the final product, which by this method improves the content of bioactive compounds according to the type and quality of fruits and vegetables. The aim of this study was to produce fresh and healthy juice from fruit and vegetable blends, and to study organoleptic and physic-chemical properties with consumer acceptance. Different formulas of the juices composition were prepared in five types and stored in the bottles for 9 days in the refrigerator for physicochemical analysis and sensory evaluation. The effect of fruit juices storage time of 3.6 and 9 days on pH, acidity and ascorbic acid content was investigated. The nutritional value and high antioxidant properties of mixed juices indicate that they can be used as sources of rich bioactive compounds. Except for the compound formula 1 ( carrot 120 gr, orange 130 gr, flaxseeds 15 gr, honey 10 gr, ginger 10 gr, water 115 gr), the rest of the beverage compounds were commercially available in terms of public acceptance. Combined juices this study is recommended for people with obesity, hypertension, cancer and cardiovascular diseases, as they play a significant role in the prevention of these diseases. The formulated compounds from fruits and vegetables are sources of calcium, magnesium, iron and antioxidants (ascorbic acid, flavonoids, total phenols). Therefore, the use of such fruit juices protects the human body from several diseases.

Unlike the pleasant flavor of local rice cultivars in Khuzestan province, its conversion and baking produces a lot of waste and glaze, and does not produce the proper qualities Based on this reason, they have been unable to gain good position in the rice market. In this study, three different cultivars of rice tested were used to determine the effect of half-cooked (parboil) on the time and temperature of soaking and the time of steaming in ten levels and The conversion and quality factors were compared with the samples using completely randomized design and the meanings were compared by Duncan method. The results showed that the difference between different soaking and steaming treatments on the appearance of rice grains, percentage of conversion efficiency and as a result of rice yield Healthy, at a probability level of 1%, with increasing burnout duration, increased conversion efficiency and performance Raised more healthy rice. Also, according to the results, the most suitable temperature and time of soaking and the time of steaming for Anbarbo and Champa cultured at 40 ° C for 6 hours and 30 minutes, and steam for a Danial variety at 50 ° C for 4 hours and 30 minutes. The effects of these treatments increased the conversion efficiency and improved head rice yield, broking force (hardness) and resistance strength.

Fish meat is as one the most important source of protein and high spoilage feature. Therefore, the aim of this study was to evaluate the synergistic effects of Thymus daenensis (TD) and Camellia sinensis (CS) hydro-alcoholic extracts on chemical and microbial properties of rainbow trout during frozen storage. In this experimental study, hydro-alcoholic extracts of TD and CS were extracted using maceration method and determined their compounds by HPLC. Extracts in 0.5% concentrations were studied separately and in combination for coating rainbow trout meat. The coated fish fillet was kept at -18 °C for 60 days and subjected to pH-testing, total volatile nitrogen (TVN), thiobarbituric acid (TBA), count of Listeria monocytogenes and sensory evaluation every 10 days. Major compounds in Thymus daenensis and Camellia sinensis extracts were thymol (39.4 mg/g), carvacrol (36.27 mg/g) and epigallocatechin gallate (105.88 mg/g), epicatechin gallate (41.2 mg/g), epigallocatechin (29.55 mg/g) and caffeine (29.45 mg/g), respectively. The results showed that during the storage period, all treatments reduced TVN, pH, TBA, count of L. monocytogenes compared to the control sample. Also, combination treatment (0.5% thyme and 0.5% green tea) significantly improved the chemical, microbial and sensory properties of fish fillet during storage.Therefore, green tea and thyme can be used as antimicrobial and antioxidant compounds in meat industry.

A rotational viscometer used to evaluate rheological parameters of pumpkin concentate with concentrations of 35, 50, and 65oBrix at respectively 35, 45, and 65oC. Then various mathematical models including Ostwald-de-Waele (power-law fluid), Bingham, Casson plastic, Herschel-Bulkley, Modified Casson and Sisko, which applied to define the flow characteristics of pumpkin concentrate. The results showed that the pumpkin concentrate behaves as non-Newtonian, shear thining fluid (n<1) in concentration and temperature ranges of 35-65oBrix and 35-65oC, respectively. The relationship between shear stress and shear rate of pumpkin concentrate showed that only Modified Casson models could describe the rheological parameters of pumpkin concentrate. Mathematical calculations showed that the consistency coefficient and fluid behavior index parameters of pumpkin concentrate were temperature dependence and time-independent, respectively. The Arrhenius equation showed that the activation energy (Ea) of pumpkin concentrate depends on two important parameters of brix concentration and apparent viscosity and changed from 0.076 to 20.34 (kJ/mol). The power-type and exponential-type equations adequately described the effect of concentration on the apparent viscosity of pumpkin concentrate. However, the exponential-type equation had a better fit for describing of noted behavour.

The production of extruded products enriched with oilseeds and nuts can be welcomed by producers as a new product in addition to helping to nourish consumers. But the production of a product with appropriate characteristics requires the examination of the effect of process conditions on the properties of the produced product.In this study, the effect of feed composition, feed moisture content and screw speed variables investigated on the physicochemical, textural, visual, acoustic and sensory properties of peanut puffed snacks produced by the extrusion process. For this purpose, the peanuts mixed with corn grits at a ratio of 7, 14 and 21 percent and water added to the mixture to reach a moisture content of 12, 15 and 18%. Then, the resulting mixture extruded at screw speeds of 120, 150 and 180 rpm, at 140 °C, with a die diameter of 2.5 mm. In the next step, the required tests performed to determine the intended properties of all produced samples.The results showed that increased moisture content of the feed increased water absorption, particle density, hardness, L*, b* and appearance and color scores in sensory evaluation and decreased water solubility and a* of the samples. Also, increasing the screw speed led to increase in the water solubility, a* and sensory evaluation scores (appearance, texture, flavor and overall acceptance) and reduced radial expansion, hardness, L* and b*. Increasing the ratio of peanut in the produced samples increased particle density, hardness and a* and reduced radial expansion, porosity and L* of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, which contains 14% peanut, the screw speed and feed moisture content calculated respectively for 120 rpm and 13.20% respectively.

This study was carried out to determine the effect of using konjac gum as a fat substitute on the physico-chemical, rheological and sensory properties of low-fat cream. For this purpose, different concentrations (0.25, 0.5 and 0.75%) of konjac gum were added to the cream, and the amount of cream fat decreased from 30% to 20%. In this study, moisture, pH, acidity, texture, apparent viscosity, emulsion stability, color evaluation and sensory evaluation were investigated and compared with low fat (with 20% fat and without gum) and high fat (with 30% fat) cream as control samples. The results showed that the replacement of konjac gum significantly caused a decrease in the moisture content, acidity and syneresis amount compared to the low-fat control sample. Texture and apparent viscosity significantly increased with increasing gum, while the sample containing 0.5% konjac was similar to high fat control sample. Also, the results of sensory evaluation showed that panelists did not differentiate between samples containing konjac and high fat control sample. Therefore, it can be concluded that konjac gum at 0.5% can be used as a fat substitute for the preparation of lowfat cream due to its favorable physicochemical properties and acceptable texture and flavor.

This study is designed to investigate the effects of slow and quick freezing on fatty acids and microbial load of Oreochromis niloticus. Fillets were prepared in groups of slow and quick freezed and were preserved in -18ᵒ centigrade for six months. Changes in Fatty acids amounts and microbial load were monitored every month. Our results indicate statistically significant changes in fatty acid amounts during cold-room preservation in all tested samples. Fresh fillets of O.niloticus contain 24.84 percent of sutured fatty acids (SFAs), 36.14 percent of mono unsutured fatty acids (MUFAs) and 38.62 percent of poly un-sutured fatty acids (PUFAs). However, in the last month of sampling, SFA and MUFA levels significantly increased; whereas PUFA level decreased (p<0.05). In slow and quick freezed O.niloticus, SFA increased to 28.90% and 27.38%, MUFA reached 39.55% and 38.21%, and PUFA decreased to 30.56% and 35.22%, respetively. Changes in fatty acid levels were significantly less severe in fillets with quick freezing method (p<0.05). The results of total count indicate that quick freezed samples had lower numbers of microbial load in comparison with slow ones (p<0.05).