نشریه نوآوری در علوم و فناوری غذایی
پیاپی 57 (پاییز 1402)

Tomato sauce is a widely used product in the world and in Iran that is widely used in various foods, especially fast food. In this regard, the preparation of symbiotic products from it will promote health.In this study, 3 levels of lactulose (0, 1 and 2%) and 3 levels of wheat fiber (0, 1.5 and 2.5%) were used as prebiotics and Lactobacillus acidophilus (La-5) was used as a probiotic.The results showed that the pH of the samples containing microencapsulated bacteria was lower than the samples containing free bacteria and similar to the control. The rate of syneresis of all samples was significantly different from the control (p <0.05). But rate of syneresis of microencapsulated samples was less than free. In terms of viscosity, except for the microencapsulated sample containing 2% lactulose and 2.5% fiber, there was a significant difference between the other samples and the control (p <0.05). In terms of microbial evaluation, the rate of bacterial reduction in treated samples was equal to one and in control two logarithmic cycles. Survival of microencapsulated probiotic bacteria was higher than free probiotic bacteria and had a significant difference with the control (p <0.05). The highest survival rate with microbial count of 5.023 × 107 cfu / ml was related to the sample containing 2% lactulose and 2.5% fiber in microencapsulated samples, Therefore, in addition to being superior to other samples in terms of physicochemical and rheological properties, the above sample is also considered a symbiotic product.

Aflatoxins are important mycotoxins produced by some fungus spp and are resistant to heat treatments such as pasteurization; their concentration remains unchanged, causing threats for humans. In the present study, using differential pulse voltammetry, a pencil graphite electrode based on reduced graphene oxide and gold nanoparticles has been developed to identify aflatoxin in raw camel milk. The behavior of functional electrodes in several processes has been analyzed using cyclic voltammetry and electrochemical impedance spectroscopy. Results showed that stabilization of reduced graphene oxide and gold nanoparticles caused a reduction in current peak and increment in impedance, while by aptamer stabilization and analyte, the current peak has been lowered and impedance increased. According to the differential pulse voltammetry technic, in the 5-800 ng/lit range, electrical current indicated a linear decrease by increasing concentration (R2 =0.991). Recovery was 90-94.5% for a produced biosensor in camel milk. The obtained quantitative detection limit was 3ng/lit. Investigation of functional characteristics, including reproducibility and repeatability, expressed acceptable results for a biosensor.

Pistacia atlantica tree essential oil is known as an antimicrobial compound against most microorganisms. Lutein extract also has antioxidant properties that reduce oxidation. The aim of this study was to reduce sodium nitrite consumption in meat products that have caused common cancers in the community. In this research for the formulation sausage 40% chicken without sodium nitrite, 200 ppm, 400 ppm and 600 ppm of the extract of lutein pigment were used alone or in combination with 2 ml of Pistacia atlantica essence and, qualitative properties of the samples were compared, including antioxidant, microbial and sensory tests during 1, 10, 20 and 30 days after production (in refrigerator conditions), with control (without lutein pigment, Pistacia atlantica essence). The results showed that treatments containing higher concentrations of lutein extract pigment and also Pistacia atlantica essence had higher antioxidant potency and antimicrobial properties. Finally observed the sample containing 600 ppm of lutein pigment with 2 ml of Pistacia atlantica essence in the formulation seemed to be the most favorable for the color (a * or more intense redness (12.89) and b* or lesser jaundice (13.964)) also this sample in terms of antioxidant properties (3.06 mgMalondialdehyde/kg), total count (39×105 Cfu/g), mold and yeast (7.66 Cfu/g), coliform (Clostridium perfringens (11 Cfu/g) and Staphylococcus aureus (7.66 Cfu/g) and sensory properties was no significant difference with the control sample and selected as superior treatment.

The basis of nutrition in many countries, including Iran, is bread. Considering the importance of consuming whole-wheat flour along with other grains, the application of sourdough containing Lactobacillus plantarum primer and sourdough with random fermentation were applied in preparation of Barbari breads (mixture of whole wheat-barley flour and mixture of whole barley-sprouted wheat flour) were investigated and compared. The results of using sourdough on the amount of phytic acid in Barbari bread showed that random sourdough further reduces the amount of phytic acid. As a result, the amount of iron and zinc increased. The microbial analysis of bread showed no microbial growth in all samples on the first and third day of storage. In addition, the results of mold count showed that the use of random sourdough had a better effect on the lack of mold growth in both breads. The results of the textural characteristics of the breads during one week of storage showed that the quality of the bread texture was maintained up to 5 days after baking by using sourdough in random fermentation conditions. Based on the results of this study, it is possible to reduce phytic acid, improve nutritional properties and increase the shelf life of bread by using sourdough with random fermentation in the preparation of Barbari bread from whole flour.

In this study, the effect of adding the extract of Tragopogon graminifolius DC. in the free forms and Encapsulated to the biodegradable film of Pullulan polysaccharide was investigated. For this purpose, the extract of the Tragopogon graminifolius DC. was extracted using ultrasound method and the amounts of phenolic compounds, antioxidant properties (free radical scavenging DPPH) and antimicrobial (against gram-negative bacteria such as Escherichia coli and gram-positive Staphylococcus aureus) extract was measured. According to the results, the amount of phenolic compounds was 89.04± 2.18 mg/ g gallic acid and this extract had high antioxidant, So that at a concentration of 1000 ppm extract, the amount of free radical activity of DPPH was equal to 87.86%. The extract had high antimicrobial properties against both bacteria and Staphylococcus aureus was more sensitive to the extract than Escherichia coli. Maltodextrinwhey protein concentrate (1w: 1w) was used for Encapsulated of the extract. The particle size and the encapsulation efficiency were equal to 92.88± 0.97 nm and 61.15± 0.22 %. Then different concentrations of extract and nano-extract of Tragopogon graminifolius DC. (750 and 1000 ppm) were added to Pullulan polysaccharide film and the properties of the produced films were studied. The results of the present study showed that the moisture, solubility, permeability of water vaporand and transparency in these films decreased and Thickness, resistance to stretch and the maximum tension increased before the rupture point. Also, the replacement of extract with nano-extract in most cases improved the properties of the film. Pullulan polysaccharide film contained an extract with high antimicrobial properties against pathogenic bacteria, which also increased its antimicrobial properties by increasing the concentration and converting the extract to nano-extract. In general, it seems that the antimicrobial film of Pullulan polysaccharide with nano-extract of Tragopogon graminifolius DC. has a high ability as a preservative in food packaging.

The present study was performed to evaluate the fatty acid profile of the oil extracted from Sajama, Giza1 and Redcarina varieties of quinoa seeds cultivated in Iran.Sajama, Giza1 and Redcarina quinoa seeds varieties were obtained from Seed and Plant Breeding Research Institute, Karaj, Iran.In order to extract oil from the seeds, Soxhlet method was used. First, the process of methyl esterification of fatty acids was performed and then the profile of fatty acids was evaluated using GC-Mass.The results showed that Sajama quinoa cultivar had the highest (10.19±0.98%) and Redcarina cultivar (2.55±0.21%) had the lowest amounts of extracted oil.Linoleic acid was the most abundant fatty acid known in the seeds of quinoa cultivars.The frequency of linoleic acid in Giza1, Redcarina and Sajana cultivars of quinoa seeds was 60.17±5.37%, 57.30±5.15% and 52.27±4.92%, respectively.Palmitoleic acid and tricosilicic acid were not found in the in Giza1 and Redcarina cultivars of quinoa seeds.Decosahexanoic acid and tricosanoic acid fatty acids were not found in Sajana quinoa seeds.The highest amounts of myristic, palmitic, hexadecanoic, stearic, oleic, linoleic, gamma linolenic, alpha-linolenic, arachidic, eicosadnoic, behenic, erosic, cervonic and tricosilicic fatty acids were seen in Redcarina, Sajama, Sajama, Sajama, Giza1, Giza1, Sajama, Redcarina, Sajama, Sajama, Sajama, Giza1, Redcarina, respectively. Quinoa seeds seem to be a good alternative to some cereals for example rice due to high content of essential fatty acids.

Elaeagnus contains a large amount of protein, minerals, phenolic compounds and dietary fiber, and its flour can be used as a functional raw material for the production of bakery products. In the present study, the effect of replacing wheat flour with Elaeagnus flour at levels of 0, 5, 10, 15 and 20% on the physicochemical, textural and sensory properties of sangak bread was investigated. As a result of increasing the amount of Elaeagnus powder, the fiber percentage, bread moisture and a * color index significantly increased, while the percentage of bread protein and color index L * and b * had a significant decrease compared to the control. Specific volumes of breads containing Elaeagnus powder to10% had no significant difference with the control, but at higher levels the specific volume of the breads decreased. The texture of the breads was softer than the control up to 10% of Elaeagnus powder, but harder at higher levels. In terms of overall acceptance, the bread containing 10% of Elaeagnus powder had the highest score. According to the results, the sample containing 10% of Elaeagnus powder due to more fibers and less calorie and better textural and sensory features are introduced as optimal examples.

Enzymatic hydrolysis of protein sources is a common method in food processing. Hydrolyzed protein is a mixture of peptides and amino acids that have many health properties including anti-hypertensive, anti-cholesterol and antioxidant. Turkmen melon seed is one of the fruit by-product which can be a cost-effective source for the production of bioactive peptides. In this study, enzymatic hydrolysis of Turkmen melon seed protein with pancreatin and trypsin enzymes in enzyme to substrate ratio of 1% and time intervals of 20-200 minutes was performed. The degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe3+ reducing power, total antioxidant activity and hydroxyl radical scavenging activity) of the obtained hydrolysates were investigated. The results showed that with increasing the hydrolysis time up to 180 minutes, the degree of hydrolysis increased significantly and after that no significant differences was observed in this factor. The maximum DPPH scavenging activity, Fe3+ reducing power and hydroxyl radical scavenging activity were obtained by hydrolysis with pancreatin enzyme and after 180 minutes of hydrolysis and were 72.49%, 0.55 (adsorption at 700 nm) and 59%, respectively. The maximum total antioxidant activity of pancreatin and trypsin hydrolysates was obtained after hydrolysis at 180 minutes and there was no significant difference between them. According to the results, compared to trypsin, pancreatin enzyme showed a better performance in the production of protein hydrolysate with maximum antioxidant properties. As a result, the resulting hydrolysates, can be used in food formulation as a natural preservative and the production of functional products.

Raisins are one of the most important agricultural products obtained from drying grapes. At present, grading raisins and determining the percentage of different types of raisins in a sample, as well as identifying or not having a tail in it is done manually, and therefore requires a lot of time. In this study, the aim is to provide effective and powerful algorithms using image processing techniques in the field of machine vision for grading raisins as well as detecting and determining the percentage of tailed and tailless raisins. In order to analyze the proposed algorithm, the performance of the algorithm is evaluated by preparing photos of different samples of raisins and implementing the proposed algorithms on these samples in MATLAB software and comparing the results obtained with manual methods. To evaluate the performance of the proposed methods, the criteria of total accuracy, sensitivity and accuracy of positive output were calculated that the findings obtained from the evaluation of the proposed method for rating raisins total accuracy 98/65%, sensitivity 98/47% and positive output accuracy 97/83% as well as the findings of the proposed method for Determination of raisin tailing percentage showed total accuracy of 98%, sensitivity of 92/32% and positive output accuracy of 98/69%, indicating the optimal and reliable performance of these methods with low cost (low software calculations) compared to traditional methods.

The aim of this study was improvement of quality and appearance of frozen par baked strudel by using Lepidium Sativum seed gum (0, 0.25 and 0.50 %) and germinated quinoa flour (0, 5, 10 and 15%). Moisture (2 and 72 hours), specific volume, porosity, texture (2 and 72 hours), color of crust and crumb, sensory properties and overall acceptability of strudel were evaluated. The result showed moisture was increased by increasing gum and quinoa flour in the formulation. The lowest firmness and the highest specific volume and porosity were showed in the sample containing 5% quinoa flour and 0.5% gum and the sample containing 10% quinoa flour and 0.5% gum. Also, a* of crust and L* of crumb were increased by using quinoa flour. Replacement of wheat flour with quinoa flour (up to 10%) and Lepidium Sativum seed gum (0.25 and 0.50 %) were improved color, shape, chewiness, taste and odor and overall acceptability.

In recent decades, low-calorie foods have become popular due to the increasing awareness of consumers about the relationship between diet and health. Synthetic and non-nutritive sweeteners can be used as sugar substitutes in cereal products and affect the color, taste and texture of the final product. The aim of this study was to produce komaj based on stevia sweetener and find the optimal conditions for sweetener concentration to improve shelf life and achieve good quality products. Therefore stevia glycosides was used as sucrose substitute in Komaj formulation at three different ratios (0, 50 and 100%). The moisture content, specific volume, color parameters and texture profile analysis (TPA) of produced samples were measured on 1 and 3 days after cooking process. The results showed that there was a significant difference between the volume of produced dietary komaj samples and the control sample, so that, the control sample had the lower height than the other samples (p≤0.05). There was a significant difference between the control sample and other samples in terms of color parameter of L and the RS-100 komaj had a lighter crust (p≤0.05). The result of texture analysis showed that the sample RS-O50 had a softer texture than the RS-100 (p≤0.05). Panelists preferred the RS-050 sample and this sample had the highest overall acceptance after the control sample. Finally, the RS-050 was recognized as the best sample.

The aim of this study was to investigate the effect of saffron (Crocus sativus L.) petal extract, on the quality and shelf-life of rainbow trout fish fillet. In this study, saffron petals extract, prepared by enzymatic method and free-radical scavenging activity and phenolic compound of the extract were evaluated. The fish fillets were divided into three groups: control, containing free saffron peral extract and treated with encapsulated extract (maltodextrin-whey protein isolate. 1:1) and the chemical (total volatile base nitrogen;: thiobarbituric acid reactive substances, peroxide value, and free fatty acid) and microbial (Total viable microorganism; Psychrotrophic count lactic acid bacteria) properties of samples were investigated during 15 days at 4±1 °C. Based on the results, the total phenol content, total flavonoid compounds, and total anthocyanin of petal saffron extract were 177.55± 2.37 mg.GAE/g; 158.87± 3.06 mg/100g dw and 159.42±3.02 mg/100g dw, respectively. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (DRSA) of the extract was 83.96± 2.30%. Saffron petal extract (free or encapsulated) reduced the oxidation rate of rainbow trout fillets as compared to the control sample (P < 0.05). The total volatile base nitrogen content of the control sample in 6th day was 19.06 mg N2/ 100g; while, in the samples containing free or encapsulated extract, this index reached to this value after 9 and 12 days. Although the samples containing the extract significantly reduced the microbial load of the fillets, but the difference between the samples containing free and encapsulated extract was not significant. Saffron petal extract showed a good ability to maintain fish quality. The shelf life of the fish treated with encapsulated saffron petal extract was one week longer (shelf life 12-12 days) than the control one (6-7 days).

Licorice is one of the most important medicinal plants that has been considered by the pharmaceutical, food and even tobacco industries due to its important medicinal and nutritional compounds in its roots and rhizomes. The aim of this study was to evaluate the antioxidant and antibacterial properties of licorice root extract in liquid chocolate. After extracting the extract, antioxidant activity was evaluated by free radical scavenging activity tests. The antimicrobial effect of the extract on the growth of Staphylococcus aureus and Escherichia coli was investigated by well diffusion method and the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration were determined. To control the growth of microorganisms, licorice extract was used in concentrations of 0.5% and 1% in liquid chocolate formulation. Samples containing the extract along with the control sample were exposed to 30 ℃ temperature and microbial growths were examined at 1, 15 and 30 days after treatments. Sensory evaluation of the samples was also performed. The results showed that licorice extract has high antioxidant properties. Minimum Inhibitory Concentration and the Minimum Bactericidal Concentration were observed on Staphylococcus aureus 19.53 μg/ml, 39.6 μg/ml and on Escherichia coli 156.25 μg/ml and 312.50 μg/ml, respectively. The results of microbial test showed that the use of licorice extract increases the shelf life of liquid chocolate for 30 days. Adding licorice extract up to 1% in liquid chocolate formulation increases overall acceptance in sensory evaluation. In general, the use of 1% licorice extract in liquid chocolate formulation can increase its shelf life and improve its sensory properties.

One of the tasks of food industry experts is to prevent the generation of waste in the food industry and, if necessary, reduce the production of this waste. One of the solutions that food industry experts consider is to turn food industry waste into a high value product. Due to the lack of suitable conversion industries for sugar beet waste and its conversion into a high value-added product, the purpose of this study, in addition to using food waste and producing high value products, is to create agricultural waste. And to prevent food caused by rodents. To produce the product using Design expert software, a mixture of 16 formulations is made in the form of pellets and after measuring the amount of crude fiber, the optimal product formula is obtained using the software and after fabrication, it was tested on 60 female mice. In this study, acute toxicity was administered orally to female LD50 in order to determine the LD50 range. Behavior changes and mortality due to toxicity were evaluated in mice for 48 hours. Based on the results of the acute oral toxicity study, LD50 of the product was reported to be 1500 mg / kg.