نشریه فرآوری و نگهداری مواد غذایی
سال شانزدهم شماره 2 (پیاپی 42، تابستان 1403)

Flour products have played a significant role in human nutrition for a long time. Among these bakery and flour products, cake stands out due to its relatively high variety and long shelf life. Cake is especially famous among different people, particularly children. However, there is limited knowledge regarding to the enrichment of sponge cake as a popular product among various communities (especially children). Therefore, the aim of the present study was to produce sponge cake with soy protein isolate particles enriched with barberry concentrate. The study also aimed to investigate the nutritional, physicochemical and sensory properties of cake.

In this study, we investigated the effect of adding soy protein isolate particles enriched with barberry water concentrate (SPI-BC) at four different levels (zero, 10%, 20% and 30% based on flour weight) on various nutritional characteristics (protein, ash), physicochemical characteristics (moisture, pH, total phenol, texture, color) and sensory characteristics (color, aroma, taste overall acceptance of the sample). Each tests were repeated three times and the statistical analysis was conducted using SPSS-20 software with a significance level of 5%. The experiment was designed in a completely random format and followed a factorial design.

Based on the obtained results, barberry concentrate contained 204 ± 1.4 mg/liter of total anthocyanins, while the soy protein isolate particles enriched with barberry concentrate contained 22.59 ± 1.6 mg/liter of total anthocyanin. Additionally, the results of this study showed that adding SPI-BC to the sponge cake formula increased the amount of protein, ash. and total phenol. Increasing the amount of SPI-BC had a significant effect on pH with the pH of the samples decreasing as the amount of SPI-BC increased. The textural parameters (hardness, stickiness, springiness, and chewing) increased on days 1, 7, and 14 days after cooking with the increase of SPI-BC. Furthermore, the results showed that the use of SPI-BC caused a significant difference in the color of the product. The addition of SPI-BC to the sponge cake resulted in a decrease in L* value, which attracted the attention of many panelists. Sensory evaluation showed that the sponge cake with 10% soy protein isolate was the most acceptable among the samples.

Therefore, it can be stated that by using a cost-effective source of isolated soy protein particles enriched with blackberry juice concentrate in the composition of sponge cake, it is possible to create a product with a higher protein content that is well-received by consumers.

Bread is the primary staple diet food for most people worldwide, and enriching this foodstuff contributes to the overall health of the population. Bread consumed in various regions of the world is abundant in carbohydrates and protein, but it often lacks adequate amounts of other essential nutrients such as dietary fibers, unsaturated fatty acids, and phenolic compounds. Utilizing natural plant resources is an efficient method to enhance the nutritional content, increase the structure and qualitative features, and prolong the shelf life of bread, particularly breads manufactured from flour with a low extraction percentage. The fruit of Pistacia Atlantica is a valuable fatty fruit that is abundant in nutrients such as protein, minerals, antioxidants, and other beneficial biological substances. Due to these properties, it has been considered for inclusion in food products. The current study was conducted to explore the potential of utilizing Pistacia Aatlantica fruit to enrich and prolong the shelf life of loaf bread.

In this research, 2, 4, and 6% of the Pistacia Aatlantica Fruit Powder Aqueous Extract (PAFPAP) were used in 2 forms including adding to the dough formula and glazing with 1 and 2% of sodium alginate hydrocolloid in the production of loaf bread. To assess the impact of using Pistacia Aatlantica fruit on product characteristics, various parameters including pH, volume increase in the oven, fat content, color, and sensory attributes were examined. The moisture content, total phenols, texture, and thermal properties of bread were examined both after baking and on the third and seventh days of storage to assess the alterations in the bread's shelf life.

Utilizing PAFPAP and sodium alginate hydrocolloid led to enhance of moisture retention, increase in texture softness, and delay in bread staleness. Furthermore, the levels of fat and phenolic compounds in breads fortified with PAFPAP exhibited a substantial increase. Specifically, the breads with the highest concentration of PAFPAP displayed the highest fat content and these treatments also elevated levels of phenolic compounds after the storage period. Based on the sensory evaluation results, the using of PAFPAP in some treatments resulted in a darker color of the bread and a loss in taste score. However, it led to an improvement in chewability, softness of the texture, and consequently, an increase in the texture score of the bread. The sensory acceptance of the produced breads was deemed good, as indicated by the acceptability index values of all treatments, which were over 70.

The low extraction percentage of flour used in making loaf breads reduces their nutritional value and accelerates their staleness. Therefore, using plant resources like the Pistacia Aatlantica fruit could be an effective technique for improving the quality and shelf life of the product. The results of the present research show that incorporating PAFPAP with sodium alginate in the production of loaf bread enhances its quality, increases its nutritional value, and reduces rate of staleness.

The demand for gluten-free products has increased as the number of people with celiac disease rises and consumers tend to eliminate allergenic proteins from their diet. Therefore, the aim of this study is to formulate, produce and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudo-cereals.

Enzyme-modified gluten-free pasta sample using a mixture of 25 % rice flour and 75 % semi-cereal flour in equal proportions (chia, teff, quinoa, amaranth and buckwheat) with different weight percentages of the enzyme transglutaminase (0, 500, 1000, 2000 and 4000 ppm) and 0.5 % by weight of xanthan gum. The commercial control sample was made from wheat flour. Color properties were examined in the CIELab system, texture based on average hardness, breakage and the ratio of breakage to hardness in the uniaxial compression test, performance by measuring average glaze count and bake count, and sensory properties including appearance, color, aroma, taste and texture in a 5-point hedonic test.

The results showed that as the enzyme concentration increased, the color brightness index (L*) in the cooked sample increased and the b* and a* indices remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and final yellowness. With the increase of the amount of enzyme, the hardness and breakage of the samples increased and decreased significantly (P<0.05). The highest level of hardness and breakage of enzyme-modified gluten-free pasta was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the glaze number decreased and the baking number of the samples increased significantly (P<0.05). The highest level of stiffness and breakage of gluten-free pasta modified with enzyme was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the number of glazes decreased and the number of baking samples increased significantly (P<0.05). The highest number of glazing and cooking number of gluten-free pasta modified with enzyme was related to the treatment without enzyme (zero ppm) and 2000 ppm of enzyme, respectively. The highest level of overall desirability of gluten-free pasta modified with enzyme was related to the treatment containing 2000 ppm of enzyme.

Enzyme-modified gluten-free pasta based on optimal amounts of pseudo cereal flour is a product with properties similar to commercial pasta. The increase of transglutaminase enzyme in the formulation has a positive effect on the chemical-functional properties, baking and texture characteristics, although it causes a drop in the colorimetric indices and whiteness of the product. Considering that none of the treatments included all the desired positive effects, pasta containing 2000 ppm transglutaminase enzyme was chosen as the ideal sample.

Astaxanthin, an orange-red carotenoid pigment belonging to the xanthophyll group, is characterized by the presence of carbon, hydrogen, and oxygen atoms in its structure. Within oxygenated carotenoid derivatives, it holds the highest concentration. Astaxanthin sources can be categorized into two main groups: natural and synthetic. Extensive research has focused on the recovery of carotenoids, including astaxanthin, from solid by-products of shrimp and crustaceans. This interest stems from its potential applications in pharmaceuticals, chemicals, food, and animal feed industries, attributed to its notable coloring and antioxidant properties. This study aims to compare the extraction of astaxanthin from the shells of shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus). Two methods, the traditional soaking method and an ultrasound method utilizing a microemulsion of ionic liquid in water, were employed for the extraction process

The initial step involved the preparation of sample powder using a freeze dryer. Subsequently, the extraction process was initiated by combining the prepared samples with an ionic liquid microemulsion in water, maintaining a 5:1 ratio of solvent to sample. Two distinct methods were employed for extraction: the traditional soaking method conducted at room temperature for 24 hours and the ultrasound method, carried out at ambient temperature, utilizing a power of 60 watts for a duration of 30 minutes. The assessment of astaxanthin extraction was conducted through a spectrophotometer. Various parameters, including astaxanthin extraction amount, total carotenoid amount, extraction efficiency percentage, and antioxidant activity, were scrutinized. The antioxidant activity was measured using the DPPH method

The ultrasound method proved to be highly effective in extracting astaxanthin from shrimp (Fenneropenaeus merguiensis), yielding a maximum amount of 76.30 ± 1.09 mg/ml. This result highlighted shrimp (Fenneropenaeus merguiensis) as a superior source for astaxanthin extraction compared to Gammarus (Pontogammarus maeoticus). Moreover, the study demonstrated the superior efficiency of the ultrasound method over the soaking method, with extraction efficiencies for shrimp (Fenneropenaeus merguiensis) calculated at 95% and 59%, respectively.The total carotenoid content for shrimp (Fenneropenaeus merguiensis) was measured at 77.98±1.33 ml/g and 79.77±0.46 ml/g using the soaking and ultrasound methods, respectively. Notably, the antioxidant activity of astaxanthin extracted through the traditional soaking method surpassed that of the ultrasound method. However, when compared to the synthetic antioxidant BHT, astaxanthin exhibited lower antioxidant activity at increasing concentrations in both methods.In summary, the ultrasound method demonstrated its superiority in astaxanthin extraction, with shrimp (Fenneropenaeus merguiensis) emerging as a more favorable source. Despite its lower antioxidant activity compared to BHT, astaxanthin's natural origin and extraction efficiency make it a promising candidate for various applications.

In general, the results of this research showed the importance of waste and new methods in extracting valuable compounds. In the context of extracting astaxanthin from two selected sources, shrimp (Fenneropenaeus merguiensis) emerged as a superior source compared to Gammarus (Pontogammarus maeoticus). Furthermore, the study highlighted the ultrasound method as a promising alternative to traditional extraction methods, exhibiting superior performance and efficiency. These findings contribute to the broader understanding of sustainable practices and advanced techniques in maximizing the extraction of valuable compounds from natural sources.

Plant essential oils, known for their strong antimicrobial properties, are utilized as antioxidants and natural preservatives in the food industry. Essential oils from frankincense, garlic, and nigella are particularly suitable for use as antioxidants due to their beneficial properties. However, their effectiveness is often limited by their high volatility and poor solubility, which can impede their use, a chalenge common to many essential oils. To address these issues, recent advanements have focused on encapsulating essential oils in miroemulsion and nanoparticles to prevent evaporation and degradation.Microemulsions offer a promising solution by enhancing the chemical stability of essential oils, protecting them from air, light, moisture, high temperature, and other factors that could lead to rapid evaporation and degradation. Compared to nanoemulsion, microemulsions are more thermodynamically stable, featuring very small particles with low surface tension. They are stable for a long time, and formed spontaneously. One of the special properties of microemulsions is their particle size, which falls within the micrometer or nanometer range., both individually and in equal weight percent mixtures.

Thus, in this study, the frankincense, garlic, and nigella essentials oil , both alone and in equal weight percent mixtures were successfully placed in microemulsion systems through low energy spontaneity technique. By carring preliminary screening tests out, Garlic and Nigella essential oils were chosen and their synergistic properties with Frankincense essential oil were analyzed at a nano scale. For this purpose, different microemulsions with oily phases of pure essential oils of Frankincense, Garlic, and Nigella and their combination with equal combination percentages were prepared.

As part of this research, a microemulsion system was developed consisting of two oil phases including frankincense, garlic, and nigella essentials oil. During the study on the antibacterial effect of samples, the minimum concentration of growth inhibition against the Staphylococcus aureus method was determined. Microbial and turbidity results manifested that reduced particle size of essential oil in the nanoemulsion range can increase their antibacterial and antioxidant properties in case of using microemulsion systems. Also, Results also showed that a combination of these essential oils had a more microbial and antioxidant effects than one kind of essential oil (with equal amounts). It also became clear that all of the independent parameters studied have a significant effect on frankincense essential oil microemulsions. Due to inclusion in microemulsions, the antibacterial activity of the essential oil is also significantly increased. In analyzing the antibacterial effect of the samples employing the method of determining the minimum concentration of growth inhibition against Staphylococcus aureus, the synergistic effect of the essential oils has increased about 1.6 times or 160 percent and it is avery surprising achievement. The combination of essential oils had a higher inhibitory effect in comparison with the rest of the samples confirming the synergistic effect of the used essential oils

It is possible to create nanoparticles of frankincense, garlic, and nigella essential oil nanoparticles with the smallest particle sizes, good appearance, and high antioxidant and antibacterial properties through formulation and fixing processing parameters synthesized. These nanoparticles can be used in various food and beverage applications.

ß-galactosidases are enzymes of the glycoside hydrolase family EC (3.2.1.23) that catalyze the hydrolysis of some disaccharides with wide applications in the food industry. Also, some ß-galactosidases have transgalactosylation activity. This study aimed to isolate ß-galactosidase-producing fungi from several traditional cheese and whey samples and to determine the enzymatic activity under the various conditions (temperature, time, pH, and different cations).

Yeasts and molds were isolated and screened for the ability to produce beta-galactosidase by a chromogenic test containing 5-bromo-4-chloro-3-indolyl-Beta-D-galacto-pyranoside (X-gal) in the media. After screening, the most promising isolated molds and yeasts were identified genotypically by ITS rDNA sequencing. Then, the hydrolytic activity of crude beta-galactosidase was evaluated using ortho-Nitrophenyl-β-galactoside (ONPG) as the substrate under different conditions (different levels of temperature, time, pH, and various cations Mn2+, Mg2+, Zn2+, Cu2+). Finally, the possibility of transgalactosylation activity of the selected enzyme was investigated.

The results of PCR product sequencing resulted in the identification of isolates MM24, MT12, and MW14 as Kluyveromyces lactis H1-3 (99.57%), Kluyveromyces lactis E3 (97.53%), and Penicillium brevicompactum (100%), respectively. Investigating the activity of ß-galactosidase produced by MM24, MT12, and MW14 isolates showed a higher activity for the crude enzyme from K. lactis MM24. Moreover, the highest activity was found at 37°C, pH 7, and 30 min reaction time. Different cations did not significantly influence the enzymatic activity at 0.1 and 1mM, however it was completely inhibited against Cu+2 and Zn+2 at 10 Mm. Furthermore, 10 mM Mn+2 and Ca+2 inhibited enzymatic activity by about 80% and 65%, respectively. High-performance liquid chromatography (HPLC) analysis confirmed ß-galactosidase activity on lactose, whereas no transgalactosylation activity was observed in this study.

Overall, K. lactis MM24 isolated in the current study can be considered as a new isolate for ß-galactosidase production.

ß-galactosidases are enzymes of the glycoside hydrolase family EC (3.2.1.23) that catalyze the hydrolysis of some disaccharides with wide applications in the food industry. Also, some ß-galactosidases have transgalactosylation activity. This study aimed to isolate ß-galactosidase-producing fungi from several traditional cheese and whey samples and to determine the enzymatic activity under the various conditions (temperature, time, pH, and different cations).

Yeasts and molds were isolated and screened for the ability to produce beta-galactosidase by a chromogenic test containing 5-bromo-4-chloro-3-indolyl-Beta-D-galacto-pyranoside (X-gal) in the media. After screening, the most promising isolated molds and yeasts were identified genotypically by ITS rDNA sequencing. Then, the hydrolytic activity of crude beta-galactosidase was evaluated using ortho-Nitrophenyl-β-galactoside (ONPG) as the substrate under different conditions (different levels of temperature, time, pH, and various cations Mn2+, Mg2+, Zn2+, Cu2+). Finally, the possibility of transgalactosylation activity of the selected enzyme was investigated.

The results of PCR product sequencing resulted in the identification of isolates MM24, MT12, and MW14 as Kluyveromyces lactis H1-3 (99.57%), Kluyveromyces lactis E3 (97.53%), and Penicillium brevicompactum (100%), respectively. Investigating the activity of ß-galactosidase produced by MM24, MT12, and MW14 isolates showed a higher activity for the crude enzyme from K. lactis MM24. Moreover, the highest activity was found at 37°C, pH 7, and 30 min reaction time. Different cations did not significantly influence the enzymatic activity at 0.1 and 1mM, however it was completely inhibited against Cu+2 and Zn+2 at 10 Mm. Furthermore, 10 mM Mn+2 and Ca+2 inhibited enzymatic activity by about 80% and 65%, respectively. High-performance liquid chromatography (HPLC) analysis confirmed ß-galactosidase activity on lactose, whereas no transgalactosylation activity was observed in this study.

Overall, K. lactis MM24 isolated in the current study can be considered as a new isolate for ß-galactosidase production.