نشریه نوآوری در علوم و فناوری غذایی
پیاپی 55 (بهار 1402)

The pomegranate fruit with scientific name Punica granatumL. has attracted the attention of many researchers, traders and industry owners due to its health-promoting and useful compounds such as anthocyanins and phenolic compounds.Export of pomegranate and its products have had a special place in the country's non-oil exports. The occurrence or extend of some physiological abnormalities causes a decrease in quality and causes irreparable damage to pomegranate production and supply chain activists. The phenomenon of browning, commonly known as pomegranate raisins, is a physiological complication in which the loss of the edible part of the fruit causes softening, discoloration, deformity and altering the taste and aroma of the seeds. The damaged fruit is not suitable for consumption; while there are no apparent signs of abnormality in their skin and shape.Hence,evaluation of the physical characteristics of pomegranate fruit and seeds, physicochemical properties of pomegranate seeds and physiological test of respiration on pomegranate fruit were performed on the samples of the Neiriz area(Fars provience) pomegranates during 55 days in cold storage.The results showed that pH, total soluble solids, acidity and pomegranate anthocyanin were in the range of standards and previous researches.Storage time significantly increased the amount of soluble solids, respiration rate, and significantly reduced the amount of moisture and anthocyanins.By the end of the storage period, large and medium-sized pomegranate fruits retained their hard texture, but small-sized pomegranate fruits were softer than both medium and large sizes.Arill browning of pomegranate was observed in a significant percentage of pomegranates with a very marketable appearance.

Recently, due to the known antioxidant activity of plant compounds and their derivatives, great attention is attracted by using such compounds in food and biological systems. This study aimed to explore the possibility of adding the aqueous extract of pomegranate peel as an antioxidant in sunflower oil using microemulsion system. For this purpose, the effect of two solvents (water and 96% ethanol) on the extraction efficiency of phenolic compounds and DPPH radical scavenging property was investigated. Therefore, nano-capsulated aqueous extract (at 200 and 400 ppm), ethanolic extract and BHT (at 200 ppm) were added into an antioxidant free sunflower oil and the peroxide value, p-anisidine value and free fatty acid contents of treated oils were determined. Results showed that the phenolic content of aqueous extract was higher and, the lower radical-scavenging ability in DPPH test was related to ethanolic extract. The peroxide value , p-anisidine value and free fatty acid contents of sunflower oil containing 400 ppm aqueous extract at 50 were lower than other samples. It can be concluded that the usage of microemulsified aqueous pomegranate peel extract may improve the quality storage of sunflower oil when compared to the free extract.

This study was conducted to use rhubarb to produce malt beverage. Rhubarb's extract was distillated and pasteurized. Then it was prepared in four different volume proportions of 5%, 10%, 15% and 20% and added to the formulation of malt beverage (malt extract, sugar, malt flavor, citric acid, carbonated water and malto-dextrin). During 60 days keeping in refrigerator, total phenolic contents, antioxidant activity, carbon dioxide, sensory tests were analyzed on Samples. The results show, gas storage, the amount of phenolic contents and antioxidant activity over time was significantly reduced in malt beverage. The phenolic contents and antioxidant activity in the treatment of 20 % rhubarb extract was the most frequent. Maintenance of gas by increasing the concentration was reduced and the control was the lowest. According to data obtained from sensory evaluation, for all the features except the color, beer containing 5 % of rhubarb extract was the best treatment. In the color factor, control treatment was the most accepted. In general, according to the results of chemical and sensory tests, treatment with 5 % rhubarb extract was the best treatment for alcohol-free beer selection was recommended.

Microwave- assisted extraction is efficiency technic for extraction bioactive compounds and valuable in biological compounds that lead to accelerating the food heat processing, better extraction and quality, time decreasing and amount of solvent without decomposition of heat sensitive compounds that is applicable in both laboratory and industrial scales. The aim of this study, optimization of extraction was using response surface method and Face-center design, in order to investigate the effect of time (60-120 Sec), power (300-700 W) and ethanol percentage (40–80 %) on the yield of polyphenol, , and also the antioxidant activity and optimization of extraction process. The results showed that, model fitting was suitable. The phenolic content was decreased by increasing the ethanol concentration, significantly. Simultaneous increase of extraction time and power, resulted in significant increase of total phenolic, contents (P<0.05). Maximum yield of antioxidant compounds is achieved with extraction time of 120 sec, extraction power of 300 W and ethanol percentage of 80%. Under these conditions, the values have been assayed: 25.37(mg/100 g) for quercetin, 53.60% for DPPH free radical scavenging activity, extraction efficiency, 77.76%, and 47.43 (mg/kG) for total polyphenol and 416.79 (µm/g) for ferric ion reducing antioxidant power. As a result, Microwave assisted extraction method by two friendly environment solvent (water and ethanol) in different concentrations for extraction of bioactive compounds and antioxidant of onion by-products can used at a shorter extraction time and energy saving.

Active films and edible coatings are used to protect, improve quality and extend the shelf life of food products. The aim of this study was to produce an active film based on chitosan containing different concentrations of Barije essential oil (BEO) from 1 to 2% (w/w) and investigation its chemical composition, physicochemical properties, mechanical structure, antioxidant and antimicrobial activity in the produced films. The major components of BEO were identified by using gas chromatography (GC/MS): β-Pinene (55.5%), α-pinene (12.3%), bulnesol (8.3%), guaiol (6.4%), and myrcene (2.6%), respectively. The incorporation of BEO into film increased the thickness and contact angle (CA), but reduced moisture content (MC), water solubility (WS) and water vapor permeability (WVP). Chitosan/BEO films were less resistant to breakage, more flexible and more opaque than the control film. BEO increased the absorption of color in the visible region, which in turn led to increase of the parameter b* but reduced of a* and L* parameters. In the investigation of antimicrobial activity of the films containing essential oil, Staphylococcus aureus was identified as the most sensitive bacterium and Pseudomonas aeruginosa as the most resistant bacterium. The film containing essential oil showed good antioxidant properties, which by increasing the essential oil concentration by up to 2% improved total phenolic content and activity of scavenging free radicals.

In the present study, the antioxidant and antibacterial properties composite coating and nano coating of chitosan- cress seed gum (CH-CSG) was investigated. For this purpose, 3 coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG by Ultrathorax homogenizer were produced. Then, 3 nano coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG were also produced using the Ultrasound apparatus and the antioxidant properties of the coatings were obtained by free radical scavenging of DPPH and Ferric Reducing Antioxidant Power (FRAP), as well as the antibacterial activity of the coating were determined by the diameter of the growth zone against pathogenic bacteria and the spoilage of foods such as Gram-positive bacteria such as Staphylococcus aureus and Gram-negative such as Escherichia coli and Listeria monocytogenes. The results showed that the antioxidant and antimicrobial activity of the coatings increased as the amount of chitosan (66% CH- 33% CSG) increased and the antimicrobial and antioxidant activity of nanocoating was significantly higher than the coating (P<0.05). Nanoparticle properties including nanoparticle size and zeta potential were also determined. According to the results, the smallest particle size and highest zeta potential were observed in the nano 66% CH- 33% CSG. The results of electron microscopy (SEM) revealed that the structure of the nano coating had a structure without the presence of pores and cracks, imperfections and defects but with increasing gum concentration (decrease in chitosan concentration) the appearance of the films became more rough. Based on the results of this study, nano 66% CH- 33% CSG composite coating with favorable properties have acceptable antimicrobial and antioxidant properties and can be a suitable alternative to common antimicrobial and antioxidant compounds.

Among the beneficial compounds, bioactive peptides from enzymatic hydrolysis of proteins have many properties such as low allergenicity, lowering blood pressure, antidiabetic, anti-cancer role, natural and efficient source of antioxidants with chelating activity of metal ions and many other health benefits. Cannabis, scientifically known as Cannabis sativa L., has long played an important role in the production of dietary formulations, drugs and fiber. In this study, protein was extracted from the pulp of hemp oil. Then, the effect of time of enzymatic hydrolysis process with alkalase (60-300 min) on the degree of hydrolysis, inhibition of free radical DPPH, ABTS, inhibition of hydroxyl radical and regenerative power of hydrolyzates were investigated. Statistical evaluation of the results was performed using factorial design and comparison of means in 3 replications with one-way analysis of variance (ANOVA). The results of enzymatic hydrolysis showed an increase in the degree of hydrolysis with increasing time of enzymatic hydrolysis process. Free radical scavenging activity of DPPH, ABTS, hydroxyl and cannabis protein reducing power after enzymatic hydrolysis from 7.85 to 52.04, from 47.13 to 80.03, from 30.13 to 72.96 and from 55, respectively. Increased to 0.79%. In general, enzymatic hydrolysis of crude protein for up to 240 minutes showed a positive effect of the hydrolysis process on increasing the antioxidant properties and inhibition of free radicals.

In this research, regarding to nutritional properties of date powder and ability of its fiber on improvement of physicochemical and texture properties of food products, the effect of addition of date powder on quality characteristics of low-fat set-type yoghurt during 22 days of storage was incestigated. For this purpose, five yoghurt samples were manufactured from full-fat milk (3% of fat) and with addition of date powder in four different amounts of 1, 2, 3 and 4 % (w/v) to low-fat milk (1.5% of fat).Yoghurt samples were then stored in a refrigerator (4±1°C) for 22 days and their physicochemical, texture and sensory properties were evaluated during storage. The results showed that addition of date powder caused to significant decrease in pH, synersis, springiness, adhesiveness, appearance and color and odor and flavor and significant increase in acidity, water holding capacity, viscosity, hardness, cohesiveness and consistency of low-fat set-type yoghurt samples (p<0.05). In terms of sensory properties, the yogurt containing 1% (w/v) of date powder received the highest acceptability compared with other samples. In conclusion, using 1% (w/v) of date powder had the best result in manufacturing of low-fat set-type yoghurt in terms of physicochemical, texture and sensory properties.

in recent years, the use of bioactive compounds in the formulation of meat and meat products has attracted the attention of experts.This research was conducted in two phases. In the first phase, aqueous, ethanolic and hydro-ethanolic extracts of Allium sativum controversum(Varcoaz) andMentha pulegium were extracted by soaking and the total phenols, flavonoids and antioxidant activity of the extracts were measured. The results of the first phase showed that the ethanolic extract of both plants had the highest amount of total phenol, flavonoids and antioxidant activity and as a result, this extract was selected for injection into sausage formulation at levels of 0.5, 1 and 1.5%. In the second phase, the treatments were kept at refrigerator temperature on1,15 and30 days, during which time a number of microbial tests were performed on them and a control sample (sausage without any extract). In terms of coliform count, no countable colony was observed on first day. During the 15th to 30th days, the control sample showed the highest number and the treatment containing 1.5% of Varcoaz extract showed the lowest number of coliforms. In terms of the number of Staphylococcus aureus, during the 15th to 30th days, the control sample had the highest number of this bacterium, while the treatment containing 0.5% ofAllium sativum controversum extract showed the lowest number. During the first 15 days, no countable number of molds and yeasts were observed in the studied treatments, but on 30th day, the treatment containing 1.5% of Varcoaz extract showed the lowest number of molds and yeasts and the control sample had the highest number of them.

The use of natural dyes in foods enhances the quality, efficiency and sensory properties of the product and also, they are associated with anti-inflammatory and anti-cancer effects and therefore they play an important role in human health. Chlorophyll is used as a natural pigment in a variety of foods. The aim of this study was extraction of chlorophyll from Persian clover ( Trifolium resupinatum L.) using enzyme method and evaluation its antioxidant and antibacterial properties. Antioxidant activity of chlorophyll extracted from Persian clover was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP) and antibacterial effects against different microorganisms was also carried out using agar disk diffusion and microdilution (MIC and MBC) methods. The results showed that the concentration of chlorophyll a was almost twice of chlorophyll b and higher concentrations of chlorophyll had higher antioxidant activity in DPPH and ABTS free radicals scavenging and FRAP (p>0.05). Antibacterial effects of chlorophyll at concentrations of 20, 40, 60 and 100 μM were different, with bacterial resistance in Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus > Listeria monocytogenes ( P<0.05) in agar disk diffusion and Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus = Listeria monocytogenes in microdilution respectively. Based on the results and the antioxidant and antibacterial effects of chlorophyll at higher concentrations, it can be used as a biocolorant in food and pharmaceuticals. However, further tests are needed to obtain further results.

In the present study, Antioxidant and antimicrobial activities of protein hydrolysates from viscera of Liza abu by products were investigated. Hydrolysis was performed at three different times (10, 20 and 30 min), using commercial enzyme alcalase and flaverzyme and an enzyme to substrate ratio of 1% meat protein at 50°C. The results indicated that, Protein recovery and degree of hydrolysis increased with increasing incubation time (P<0.05) and the protein hydrolysate from alcalase had the highest protein recovery and degree of hydrolysis (P<0.05). The highest antioxidant activity (DPPH radical scavenging activity, ferric reducing antioxidant power and ABTS radical scavenging activity) and the highest antimicrobial activity of protein hydrolyzed against Escherichia coli and Staphylococcus aureus were observed in protein hydrolysates with alcalase after 30 min (P<0.05). The results revealed that Liza abu by product hydrolysates have high antioxidant and antimicrobial activity, which may be useful ingredients in food and formulated diets applications.

In the present study, the effect of Spirulina platalsis alga extract with carboxymethyl cellulose-nanoclay composite coating on shelf life of refrigerated chicken fillet for 9 days was investigated. Initially, the levels of phenolic compounds and antioxidant activity of different concentrations of extract and TBHQ were measured by free radical DPPH inhibition were mesured. The amount of phenolic compounds in the extract of Spirulina platnissis was 56.45 ± 3. 28 mg galacic acid / g extract , and the extract also had high antioxidant activity. Then 6 treatment, including, 1: control treatments (chicken fillet without coating), 2: carboxymethyl cellulose2% + clay nanoparticles1%, 3: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 750 ppm, 4: carboxymethyl cellulose2% + clay nanoparticles1% + extract 1000 ppm, 5: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 1500 ppm, 6: carboxymethyl cellulose2% + clay nanoparticles1%+ TBHQ were produced, The treated samples were chemically analyzed (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and microbial (total viable counts (TVC) and total psychrotrophic counts (TPC) and also sensory evaluation were investigated. According to the results of treatments containing extracts were significantly reduced chemical changes and delaying the growth of bacteria during storage In sum, the best results were observed in carboxymethyl cellulose + clay nanoparticles + extract 1500 ppm, On day 9 of storage, TVB-N 22.45 mg/100g, FFA 1.19 % oleic acid, PV 3.21 mqe/kg oil, TBA 1.78 MDA/kg meat. which showed no significant difference with treatment of carboxymethylcellulose + clay nanoclay + TBHQ, and only the two treatments until the end of the maintenance period had acceptable microbial, chemical and sensory indices. carboxymethyl cellulose treatment + clay nanoparticles extract, it can maintain the good qualitative characteristics and increase the shelf life of chicken fillet during storage in the refrigerator as a substitute for synthetic antioxidant TBHQ