مجله علوم و صنایع غذایی ایران
سال بیست و یکم شماره 4 (پیاپی 149، تیر 1403)

The production of dairy products containing probiotic bacteria with valuable nutritional properties is one of the most important issues in the food industry. The purpose of this research is to investigate the survival of Lactobacillus rhamnosus (GG) probiotic bacteria in free and encapsulated form in mocha milk and their effect on milk characteristics during 21 days of storage at 4 °C. Sodium alginate, sodium alginate-whey protein and sodium alginate-inulin were used for encapsulating Lactobacillus rhamnosus (GG) by extrusion method. The carrier materials used for encapsulation did not have a significant effect on the efficiency of the encapsulation and all the carriers provided more than 90% encapsulation efficiency. According to a similar pattern, the pH of all mocha milk samples significantly increased and acidity decreased during the storage period, but the changes in pH and acidity were higher in mocha milk containing free Lactobacillus rhamnosus (p<0.05). DPPH free radical inhibition power and total phenol content in mocha milk containing Lactobacillus rhamnosus (GG) coated and free capsules were higher than control. Therefore, the addition of probiotic bacteria led to the improvement of the performance of mocha milk containing Lactobacillus rhamnosus (GG) coated and released capsules. Also, the survival rate of encapsulated Lactobacillus rhamnosus (GG) was significantly higher compared to free Lactobacillus rhamnosus (GG) (p<0.05). The coated capsule significantly reduced the desirability of mocha milk tissue containing Lactobacillus rhamnosus (GG) coated capsule (p<0.05), but it had no effect on other sensory characteristics.

The effects of storage of rainbow trout processing by-products at 4 ºC on fatty acid composition and nutritional values of hydrolyzed-derived oils were determined. Polyunsaturated fatty acids (PUFA, 39.97-43.70%) were the major fatty acids followed by monounsaturated (MUFA, 31.90-34.05%) and saturated (SFA, 19.27-22.59%) fatty acids. Among fatty acids, linoleic, cis vaccinic, and palmitic were the main fatty acids. N-6 fatty acids represented 34-38% while n-3 fatty acids were 4.5-6.6% of all fatty acids (P<0.05). Hypocholesterolemic/hypercholesterolemic ratio (h/H) index in oils was between 4.23 and 5.15. The highest value was found at day 2 while showed no changes among other storage times (P>0.05). Thrombogenic index (TI) at days 0 and 2 were the lowest among storage times while at days 5 it represented the highest value. However, the change was not significant (P>0.05). N-6/n-3 ratio ranged from 5.01 to 7.6. PUFA/SFA was between 1.77 and 2.29 and showed the highest value at day 2 while after 5 days significantly decreased (P<0.05). The highest fish lipid quality (FLQ) index was for fresh by-products (day 0) (P<0.05) and showed no differences from day 1 to 5 (P>0.05). Also, nutritive value index (NVI) ranged from 2.25 to 2.55 with no significant differences during storage (P>0.05). The sum of EPA and DHA was between 1.73 and 4.05% and decreased with increasing storage days (P<0.05). Polyene index (PI) decreased to the end of storage time up to 4 days compared with the fresh by-products and significantly decreased thereafter after 5 days (P<0.05). Results of the present study showed that fatty acid composition and nutritional quality of oils from hydrolysis-derived oils were influenced by the storage days to some degree.

Russian olive is one of plants belonging to the Elaeagnacea family. The aim of this study was investigating the diversity of fatty acids in seeds of some populations of Russian olive. Soxhlet apparatus was used to extract oil and chromatography was used to identify the compounds of fatty acids. The lowest and highest percentage of oil was seen in the populations of Shahrekord, Naein 1 and Semirom, respectively. The observed saturated fatty acids were myristic, palmitic, stearic, arachidonic, behenic and lignoceric acid. The highest percentage of saturated fatty acids was found in the population of Shahrekord (31.32±0.2) and the lowest percentage was seen in the sample of Semirom (2.70±0.15) without significant differences with the samples of Mimeh, Kohiaye, Naein 1 and 2, and Zarrin-shahr. The observed unsaturated fatty acids were pentadecanoic acid, palmthiolic acid, oleic acid, linoleic acid, and linolenic acid. The population of Habibabad 1 (57.54±1.60) and Farokhshahr (55.41±1.60) have the highest percentage of monounsaturated fatty acids and Mimeh population (28.30±2.00) has the lowest percentage of monounsaturated fatty acids. Shahrekord population had the lowest percentage of polyunsaturated fatty acids. In clustering and at a distance of 25, the population of Shahrekord was separated from other populations and placed in a separate cluster. It seems that the difference between the percentages of oil has caused Shahrekord population to be placed in a separate cluster. At distance 25, the population of Shahrekord was separated from other populations and placed in a separate cluster, and at distance 5, three clusters could be separated, which can be discussed based on the diversity and composition of fatty acids. The results of this study revealed that there are noticeable variations in terms of oil percent and fatty acids composition in Russian olive in studied region which can be used in special purpose.

This research was carried out in order to extract valuable and widely used materials in food and pharmaceutical industries from the waste of agricultural products. In this research, with the aim of extracting pectin from the melon skin of winter and Mashhad (Qasri) cultivars, it was carried out by acidic method using microwave pretreatment. Pectin was extracted under microwave conditions (fixed power of 900 W), irradiation time (1 and 3 minutes) and the ratio of extraction solvent to raw material 15:1 weight / volume and at a constant pH of 1.5. The results showed that the highest extraction efficiency of Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes) was equal to 13.5% and with the increase of duration from 1 to 3 minutes, the extraction efficiency of pectin in both Melon variety increased. Also, the pectin obtained from all the treatments had a favorable degree of purity (with galacturonic acid content above 65%). Checking the degree of esterification revealed that the pectins obtained from all treatments of winter and Mashhad melons are among pectins with low esterification.The highest equivalent weight was related to the pectin obtained from Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes), which was equal to 890 mg. The emulsifying activity of pectins obtained from both melon varieties was also low. Also, the amount of water retention capacity of pectins obtained from all treatments of winter and Mashhad melons was at the optimal level and showed that the pectins obtained from this research can be used to preserve water in some food systems. From all of the above, it can be concluded that the melon skin of winter and Mashhad varieties, which is considered as agricultural waste, can be used as a promising source for pectin production.

Food safety and hygiene has become a point of concern for all societies. Diseases caused by the change in industrial food production have increased significantly. method In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.

In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.

The general results of the study show the antioxidant and antimicrobial properties of phycocyanin pigment in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in the use of pigments obtained from cyanobacteria

In this study, basil seed gum (BSG) alone, and in combination with sesame protein isolate (SPI) were used in ratios 1:0 and 1:1 in order to encapsulate corn tassel extract (CTE) using the response surface method in the central composite design template was used. Also, the quadratic equation was used to optimize and investigate the effect of the concentration of corn tassel extract and homogenization time on the response of particle size and efficiency. At first, total phenolic content (TPC), antioxidant activity and antibacterial activity of corn tassel extract were investigated. In addition, the measured antioxidant activity (DPPH&FRAP) showed a very high potential of these compounds (FRAP=288.11, DPPH=85.05) for encapsulation. The content of total phenol and flavonoids obtained from the test results were 1968.23 and 1346.20, respectively. The analysis results showed that the nanoparticles obtained from coating basil seed gum had the lowest particle size (494.4nm). Also, the highest coating efficiency (76.2%) belongs to the sample coated with basil seed gum. The value of zeta potential increased (+44.57) in the use of composite coating, and reached its highest value. During the storage of encapsulated Nano emulsion in the period of 0,3,7,15 and 21 days, the stability of nanoemulsions decreased with the passage of time, in such a way that, the highest stability related to encapsulated Nano extract in the combined coating (94.85 per day zero and 33.8 for day 21). The result of this study showed that nanoencapsulated of corn tassel extract with basil seed gum is more effective than the combined coating. But by checking other parameters (such as stability), It is suggested to use this gum in combination with other wall materials, including sesame protein isolates, to achieve the desired results.

In order to reduce waste and increase the added value of marine products, this study utilized Caspian kutum fish scales as fish waste to extract gelatin. The effects of two methods—water-bath and ultrasound—on the physicochemical characteristics of the extracted gelatin were compared. Gelatin was extracted from Caspian kutum fish scales by water bath and ultrasound-assisted extraction at 60 °C for 1, 2, and 3 hours. The results showed that, in general, ultrasound caused a significant increase in the extraction yield, %protein, and %ash of the samples (P<0.05). The results of SDS-PAGE and FTIR analysis confirmed that ultrasound could affect the structure of gelatin proteins, and longer extraction times (2 and 3 hours) caused a decrease in the content of alpha chains compared to that of beta chains. The FTIR results showed amides A, B, I, II, III peaks, and these peaks became more intense in samples extracted by ultrasound and at higher extraction times. The melting point and gel strength of gelatin extracted by ultrasound were 26.67 °C and 269 g, respectively, which were significantly lower than those of the gelatin extracted by water bath (27.67°C and 307g, respectively) (P<0.05). The thermal analysis of gelatins showed that all samples had a broad endothermic peak between 35 °C and 200 °C related to water evaporation and an exothermic peak between 300 °C and 400 °C related to the thermal decomposition of gelatin.

In current study, whey powder, guar and tragacanth gums were used at the different levels of 0.1, 0.3 and 0.5%, and in a mixed forms of 0.25% whey powder and 0.25%. Guar gum, 0.25% of whey powder and 0.25% of tragacanth gum in the formulation of Sangak bread to improve farinographic and extensograph properties of dough and physicochemical and sensory properties of bread. The results showed that the highest water absorption and dough development time and the lowest weight loss and firmness were observed in the sample containing 0.5% tragacanth gum. The samples containing guar gum and tragacanth and the sample containing 0.25% whey powder and 0.25% guar gum had the longest dough stability time. Tragacanth gum had the greatest role in reducing the degree of softening and increasing the farinograph quality number. Guar gum was more effective than other ingredients in improving dough extensibility. The effect of tragacanth gum and guar on dough resistance was increasing and decreasing, respectively. The highest energy was observed in the sample containing 0.25% whey powder and 0.25% tragacanth gum. The additives used improved the odor, color and chewability of Sangak bread. Thus, the sample containing 0.5% tragacanth gum (1 priority) and the sample containing 0.25% whey powder and 0.25% tragacanth gum (2 priority) has been introduced as the best samples.

This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.

This study was conducted with the aim of investigating the composite of biodegradable polymers and nanoparticles in hydrogels in the form of a review article. Biodegradable polymer composites with nanoparticles in hydrogels is an advanced research field that combines the accumulation of new technologies in the field of biodegradable polymers and nanomaterials. These composites are created by integrating biodegradable polymers, which decompose naturally and reduce the harmful effects on the environment, with nanoparticles in hydrogels. The presence of nanoparticles in the structure of these composites has improved the mechanical, electrical, and thermal properties and made these compounds as multifunctional materials with wide applications in the fields of food industry, packaging, medicine, environment, and electronics. Hydrogel, as the main matrix of these composites, guarantees the ability of absorbing water and the controlled transfer of active substances. These advances are important not only in the field of science and engineering, but also in making sustainable solutions for future technologies.

This study aims to develop a numerical model that can simulate the heat transfer in spherical coordinates and predict the temperature of olive fruit during the thermal process. The first step was to measure or estimate the thermophysical properties of olive fruit. The fixed grid finite difference method with an explicit scheme was used to solve the heat transfer equation. The product had an average geometric diameter of 18.18 mm, a bulk density of 556 kg/m3, a porosity of 48% and a specific heat of 3180 kJ/kg. The inverse method was used to determine the thermal conductivity of olive fruit, which was 0.44 W/m°C. The model was validated by comparing the predicted values with the experimental temperature profiles obtained during the thermal process of the fruit (correlation coefficient higher than 0.99 and mean squared error lower than 1.8°C). The sensitivity coefficient results indicated that the surrounding temperature and the diameter of the product were the most influential parameters on the heat transfer of the product. The model was effective in simulating the thermal processing of olive fruit. The research results can be applied to optimize the pasteurization process of olive fruit.

Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study,  pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P-0.1, P-0.2, and P-0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P-0.2 and P-0.3 samples exhibited the highest water-holding capacity and the lowest syneresis compared to the control and P-0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P-0.2 and P-0.3 formulations was significantly higher than that of P-0.1 and the Control (P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. ‎Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced ‎by the concentration‎ of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P-0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk.

The purpose of this research is to investigate the physicochemical properties and mineral substances of sugar. In this plan, the effect of exploitation time in the form of months (October, November, December and January) and days (1, 10, 20 and 30) of exploitation of each month on the characteristics of sugar such as solution color, pH, Brix and ash content It was analyzed with analysis of variance test using spss 26 software. The results showed that the color of the solution, Brix, sugar percentage and ash content were significant (p<0.05). The results of the analysis of the technological quality of beet pulp selected from 8 different regions by Betalyzer showed that the results of the three elements sodium, potassium and nitrogen show that the sugar beets of region H have the lowest amount of the mentioned elements and the sugar beet of region B has the highest amount of elements in They had the amount of millimol/100 grams of sugar beet pulp. On the other hand, the results of the amount of alkalinity, percentage of sugar or sucrose, extraction coefficient and molasses are among the results of the technological quality analysis of the samples of sugar beet pulp by Betalyzer, respectively 8.56 for the samples delivered from region A and 3.03 for the samples delivered from region H. In terms of sugar percentage and degree of extraction, region F has the highest amount compared to other regions, so that the percentage of sugar was 18.72 and the degree of extraction was 89.41, which is in contrast to the beets received from regions E, which have the lowest sugar percentage (13.7). percent) and extraction degree (84.47).

The purpose of this research was to prepare nanocomposite film based on wheat gluten containing quercetin nanoliposome and zinc oxide nanoparticles and use it to package rainbow salmon; For this purpose, in this research, the effect of quercetin nanoliposome at the levels (0, 5, 10% by volume) and zinc oxide nanoparticles at the levels (0, 3, 6% by weight) using the response surface method in The central composite design template was investigated on the physicochemical properties of the nanocomposite film, and finally, the optimal sample was used in the packaging of rainbow salmon meat to check its properties during the storage period (0, 3 and 6 days). Also, the results of the research on packaged fish meat showed that the use of wheat gluten nanocomposite film containing 10% quercetin nanoliposomes and 6% zinc oxide nanoparticles led to a decrease in peroxide index, volatile nitrogen compounds index, thiobarbituric acid index and total microbial count during the storage period. Became. Also, no significant difference was observed in the fat of the examined samples, and the color of the packaged fish meat was duller than the control sample. Finally, according to the obtained results and investigations, the addition of 10% quercetin nanoliposome and 6% zinc oxide nanoparticles in the wheat gluten nanocomposite film formulation led to the improvement of the properties of the produced film and the properties of the packaged fish during the storage period.

Probiotics are non-pathogenic and beneficial bacteria that contribute to improving digestive health, preventing various types of cancer, and boosting the body's immune system, among other benefits. The aim of this study was to investigate the probiotic potential and antimicrobial activity of the strain Lacticaseibacillus rhamnosus JCM 1136. In this research, the probiotic and safety characteristics of the strain were assessed, including acid resistance at pH 2, 3, and 4, bile resistance (0%, 0.3%, 0.5%, and 0.7% bile salt concentration), hydropHobicity, potential for producing DNase enzyme and biogenic amines, hemolytic activity, antioxidant activity, cholesterol absorption capacity, and resistance to common antibiotics. The antimicrobial effect of the strain against pathogenic bacteria (Shigella dysenteriae, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Listeria innocua, and Bacillus cereus) was evaluated using the agar well diffusion and disk diffusion methods. The results showed that L. rhamnosus JCM 1136 exhibited survival capability at different pH levels. The growth of the strain decreased with increasing bile salt concentration. L. rhamnosus JCM 1136 showed intermediate to the antibiotic Ampicillin and sensitivity to other antibiotics. The hydropHobicity, antioxidant activity by DPPH and ABTS methods, and cholesterol absorption capacity of the strain were 50.0 ± 50.53%, 50.0 ± 23.44%, 62.0 ± 50.48%, and 43.0 ± 55.41%, respectively. No production of DNase enzyme, biogenic amines, or hemolytic activity was observed in the strain. L. rhamnosus JCM 1136 exhibited a greater antimicrobial effect against Gram-positive bacteria. The results indicate that L. rhamnosus JCM 1136 possesses desirable probiotic characteristics and can be used in the production of probiotic food products.