The effect of inlet air temperature and the amounts of maltodextrin on
physicochemical properties of spray dried date palm syrup
Khashayar
Sarabandi
Ph.D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Alireza
Sadeghi Mahoonak
Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2016
per
In this study, the influence of maltodextrin weight ratios (as a carrier and drying agent) to date palm syrup (30:70, 40:60, 50:50 and 60:40) and inlet air temperature (140, 160 and 180˚C) on the different tests such as: powder production yield, powder properties (moisture content, water activity, bulk and tapped density, solubility, wettability, hygroscopicity), flowability behavior (carr index, hausner ratio and angle of repose) and finally, microstructural properties were studied. In all experiments, atomizer rotational speed, feed flow rate, feed temperature and atomizer air pressure were kept constant at 18000 rpm, 15 ml/min, 30±1˚C and 4.2±0.1bar, respectively. The least significant difference between means at p
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
1
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https://jift.irost.ir/article_338_d0028d249ecba62f7cc471d3fab0d3d7.pdf
dx.doi.org/10.22104/jift.2016.338
Investigation of physical, mechanical and antibacterial properties of nanobiocomposite films based on starch containing metallic nanoparticles such as silver, zinc oxide and cooper oxide
Niloufar
Pournasir
MSc Graduated, Faculty of Chemical and Petroleum Engineering, University of Tabriz, Tabriz, Iran
author
Seyed Jamaleddin
Peighambardoust
Assistant Professor of Polymer Engineering Department, Faculty of Chemical and Petroleum Engineering, University of Tabriz, Tabriz, Iran
author
Seyed Hadi
Peighambardoust
Professor of Food Science Department, College of Agriculture, University of Tabriz, Tabriz, Iran
author
text
article
2016
per
In this research the starch-based nanobiocomposite films using zinc oxide, copper oxide and silver nanoparticles prepared by solution casting method and then UV-Vis spectra, scanning electron microscopy, physical and mechanical properties of these films were analyzed. Water vapor permeability (WVP) test and the water solubility of the nanobiocomposite films made from different percentage presents of nanomaterials showed the nanobiocomposite films with 3 percent by weight nano zinc oxide has the greatest reduction in vapor permeability and the highest water solubility due to well dispersion of these nanoparticles compare to copper oxide and silver nanoparticles in polymer matrix. UV-Vis data showed the films with zinc oxide nanoparticles absorbed the greatest amount of UV wavelength compare to other two nanoparticles. With respect to the antimicrobial analyzes on the samples, it observed the nanobiocomposite films consist of silver nanoparticles and the copper nanoparticles showed the highest sensitivity for Escherichia coli and Staphylococcus aureus bacteria, respectively. The antimicrobial property of the films with 2 percent by weight silver nanoparticles were 94 percent for Escherichia coli bacteria and 83 percent for Staphylococcus aureus. Also, the result from mechanical strength analysis showed the starch-zinc oxide nanobiocomposite films have better tensile strength compare to the starch-silver and copper oxide nanoparticles.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
17
32
https://jift.irost.ir/article_386_45d363a82c2654ab5d0ae772b4205723.pdf
dx.doi.org/10.22104/jift.2016.386
The influence of alone and starter culture combinations Saccharomyces cerevisiae (PTCC 5052) وLactobacillus Plantarum(PTCC1058), fermentation time and temperature on phytic acid content of Wheat bran
Malika
Kamali Shahri
M.Sc. Student, Food Science and Technology, Islamic Azad University, Quchan, Quchan, Khorasan
Razavi, Iran
author
Mohammad Ali
Najafi
Assistant Professor, Food Science, Faculty of Agriculture, University of Zabol, Zabol, Sistan and Baluchestan,
Iran
author
Ismail
Ata Salehi
Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Quchan,
Quchan, Khorasan Razavi, Iran
author
text
article
2016
per
Wheat bran with high fiber & mineral has beneficial nutritional properties, that via the presence of anti nutritional compound called phytic acid has limited application. In this study, the effects of three different starter cultures prepared from S. cerevisiae PTCC 5052 and L. Plantarum PTCC 1058, temperature (25, 30 and 35◦C) and fermentation time (0, 2, 4, 6 and 8 hour) on the level of pH and acidity, also phytic acid concentration (%) in sterilized wheat bran was investigated. The results showed S. cerevisiae PTCC 5052, with more phytase activity, was more efficient than L. Plantarum PTCC 1058 in lowering the phytic acid concentration in the wheat bran. The lowest phytic acid concentration was observed in prepared sample when S. cerevisiae PTCC 5052 was used as starter culture and incubated at 30◦C for 8 h.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
33
41
https://jift.irost.ir/article_383_b3e9628ac14fc3dbcd583087a2eba367.pdf
dx.doi.org/10.22104/jift.2016.383
Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices
Saman
Abdanan Mehdizadeh
Assistant Professor, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
author
Elham
Nematinia
M.Sc. Student, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
author
text
article
2016
per
Enzymatic browning is caused by structural damage to the fruit tissue and is originated by enzymes, such as the polyphenol oxidase (PPO) and phenolic substrates, which react to each other, producing darker pigments (brown) on the surface fruits. In this study fractal browning indicator (FBI) as a new approach for describing the enzymatic browning kinetics for red apples, yellow apples and bananas, is presented. It is based on quantification of the irregular color patterns that emerge from the apple and banana surfaces during enzymatic browning, rather than using the color average in the same analyzed area. In the experiments, apple and banana slices were placed under a machine vision system and digital color images were captured. The images were transformed to Lab space color and the Fourier power law model fractal texture image was used to calculate the fractal dimension value (FD). The results showed that the value FD average increased for samples red apple from 1.75 to 1.92, for yellow apple from 1.75 to 2.17 and for samples banana value of this parameter from 1.73 to 1.81. Also L channel intensity values decreased in samples of red apple from 42.79 to 31.62, yellow apple from 45.88 to 31.86 and for banana samples from 40.63 to 30.3.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
43
54
https://jift.irost.ir/article_403_4ba86b09a26beb43567c0adc215288e1.pdf
dx.doi.org/10.22104/jift.2016.403
Studying the Halochromic Behavior of Cellulose Acetate Films Incorporated with Bromothymol Blue Indicator
Zahra
Aghaei
Ph.D Student of Food Engineering, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad
author
Bahareh
Emadzadeh
Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad
author
Behrouz
Ghorani
Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad
author
Rassoul
Kadkhodaee
Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad
author
text
article
2016
per
Microbial growth in food products decreases the food shelf life and increases the risk of foodborne diseases. There are various methods for monitoring the microbial growth and consequently the incidence of food spoilage; e.g. food spoilage monitoring sensors. In this research we aim to investigate the feasibility of producing the cellulose acetate (CA) film incorporated with bromothymol blue (BTB), as a kind of halochromic sensor. The 4% (w/w) cellulose acetate solution with 0.5, 1 and 1.5% bromothymol blue (wdye/wpolymer) and 0.5% glycerol (as plasticizer) was used to produce the pH sensitive films. The halochromic behavior of sensors in pH 5-9 buffer solutions were studied through the L*, a*, b*, and total color difference (ΔE*) measurements. The reaction of the produced films and the leakage of the dye at different pH values were also studied. The results showed the significant effect of dye and pH (P<0.05) on color factors. Increasing the pH, resulted in higher and lower ΔE, and L*a*b* values, respectively. It was also found that films with 1.5% BTB has higher response reaction and more intensity in color changing. The halochromic films did not show any dye leakage in the distilled water and the buffer solutions. This attribute makes these sensors good candidates for the application in the high moisture food packaging.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
55
66
https://jift.irost.ir/article_390_f6ecda9f4ee216eabf5b0c678bf19607.pdf
dx.doi.org/10.22104/jift.2016.390
The effect of starch type and glycerol content on tensile and moisture sorption properties of melt mixing prepared thermoplastic starch films
Mohammad Reza
Abdollahi Moghaddam
PhD student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
author
Seyed Mohammad Ali
Razavi
Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
author
Yousef
Jahani
Associate Professor, Department of Plastics, Faculty of Polymer Processing, Iranian Polymer & Petrochemical Institute, Iran
author
Naser
Sedaghat
Associate Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
author
text
article
2016
per
In this research, wheat, corn and potato thermoplastic starch films were prepared through melt mixing method and the effect of starch type and glycerol plasticizer content on their tensile and moisture sorption properties was investigated. The results depicted that by increasing glycerol content at studied range, the tensile strength and elastic modulus of film of all three starch types decreased significantly, while their percentage of elongation at break first raised up to certain amount and then followed a decreasing trend. Also among three thermoplastic starches, potato thermoplastic starch films had the highest tensile strength and elastic modulus and the lowest percentage of elongation at break values due to having higher amount of amylopectin content than other two thermoplastic starches. For all of three thermoplastic starches, increasing glycerol content increased moisture absorption of films so that by increasing glycerol weight percentage from 25 to 35 , the moisture absorption of wheat, corn and potato thermoplastic starch films conditioned at relative humidity of 84% for 7days, increased from 26.8, 29.9 and 36.8 to 30.8, 34.6 and 41.7 respectively. Indeed at the same environment relative humidity and glycerol content, the potato thermoplastic starch films had higher moisture absorption than wheat and corn thermoplastic starch films. The data of moisture sorption isotherm curves for the three thermoplastic starch films was modeled by Peleg model. The obtained correlation coefficients explained the suitability of this model for prediction of changes of moisture absorption of films versus water activity.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
67
80
https://jift.irost.ir/article_387_0b77c861c46ee9dc458444a6bca5e8bb.pdf
dx.doi.org/10.22104/jift.2016.387
Evaluation of sensory characteristics and modeling of the kinetics of hazelnut color indices during infrared roasting
Amir
Pourfarzad
Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
author
Siamak
Gheibi
Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
author
Zahra
Ahmadian
Ph.D. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
author
text
article
2016
per
In this study, the effects of infrared beams in the process of hazelnut roasting in three powers of 700, 1100 and 1550 watts at times of 3, 6, 9 and 15 minutes were investigated. Also, the asymmetric methods (completely randomized factorial and partial least squares regression) and symmetric methods (coefficients of determination and principal components analysis) were used for study of color parameters (L, a and b) and sensory aspects (color, odor, taste, texture and overall acceptability). Increase of power and roasting time lead to decrease of L and increase of a. On the other hand, this experiment showed that b component increased with increasing of roasting time until 6 min and then decreased. The highest scores of sensory characteristics were obtained under 6 min infrared roasting at power of 1550 watts and 12 min at power of 1100 watts. Different models were compared in order to simulation of the behavior of hazelnut color components during roasting process and the Suitable models were selected according to the statistical tests of correlation coefficient, χ2, mean bias error and root mean square error. It could be found from principal components analysis (PCA) that the samples with the highest scores of sensory characteristics were in medium ranges of color indices. Correlation coefficients between sensory color and all of color indices were significant. Among three color indices, b index had the most significant relationships with sensory characteristics. Obtained R2 of partial least squares regression models were above the medium range. It shows the high efficiency of these models in prediction of sensory characteristics of infrared roasted hazelnuts from color analysis indices.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
81
99
https://jift.irost.ir/article_408_e18b1967dfa05c3e03ed53deaa62dfed.pdf
dx.doi.org/10.22104/jift.2016.408
Finite element modeling of convective drying of banana with radial shrinkage effect using Arbitrary Lagrangian-Eulerian method
Esmaeel
Seyedabadi
1- Ph.D Student of Department of Biosystems Engineering, College of Agriculture, Ferdowsi University of Mashhad
author
Mehdi
Khojastehpour
2- Associate Professor of Department of Biosystems Engineering, College of Agriculture, Ferdowsi University of Mashhad
author
Mohammad Hossein
Abbaspour-Fard
3- Professor of Department of Biosystems Engineering, College of Agriculture, Ferdowsi University of Mashhad
author
text
article
2016
per
Finite element method was used in order to model the simultaneous heat and mass transfer in cylindrical banana samples. The thermophysical properties of banana were considered as the function of moisture content and temperature. The simulation was carried out in the form of axisymmetric model. The Arbitrary Lagrangian-Eulerian (ALE) approach was used in order to incorporate the radial shrinkage effect in the model. The validation of the model was checked by comparing the predicted results with experimental data in various drying conditions. Results showed the mean relative error percent (E%) for estimating the moisture content and core temperature of banana samples in different drying conditions were in the range of 4.23-8.83% and 1.12-1.82% respectively. Therefore, the presented model was able to predict the average moisture content and core temperature satisfactorily. With considering the importance of estimating the moisture content and temperature, the model can be used as a confident tool in order to optimize drying process of banana from the quality and efficiency view. It is expected the presented model can be easily extended for drying of similar products with cylindrical shape.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
101
114
https://jift.irost.ir/article_402_415684afa02f7a5078ae9447d52ab62e.pdf
dx.doi.org/10.22104/jift.2016.402
Preparation and formulation of food grade betalain from Beet root and Cactus Pears (Opuntia)
Zaker
Bahreini
Assistant professor, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
author
text
article
2016
per
Nature provides a variety of brilliant pigments which a number of them are of commercial value for use as color in foods, e.g. water-soluble natural colorants such as anthocyanins and betalains and oil soluble colorants such as carotenoids, curcumin, etc. Betanins (CI Natural Red 33, E-number E162, betanidin 5-Ob- glucoside) are nitrogen-containing plant pigments whose colors range from red-violet betacyanins to yellow betaxanthins. They are used for coloring dairy products, meat and frozen desserts. Betalains have attracted additional interest because of their antioxidative, anti-inflammatory and anticarcinogenic properties. Betanine content in beetroot varies from 100 mg/100 g fresh product to 16– 38 mg/100 g dried vegetable product, i.e average amount of betalains in red beet has been estimated as 1000 mg/100 g of total solids, or 120 mg/100 g of fresh fruit. It has been reported that average amount of betanine in Cactus pears is 66-100 mg/100g of fresh fruit. Betalain, extracted from red beet and Cactus pears is water soluble with high tinctorial strength. Betalain absorbs the visible radiation over the range of 476–600 nm with a maximum at 537 nm at pH 5.0. The color intensity is relatively unchanged from pH 3 to 7 but at pH values lower than 3 it turns more violet. At pH values higher than 7 the color becomes more yellowish-brown because of the loss of betanin. The present study was carried out to produce a dry powder of red color from bee root as a food colorants using microencapsulation technique. The red beetroots were purchased from the local market, washed in running water and manually peeled and cut in slices and homogenized in a centrifugal juice extractor. The homogenate was centrifuged, filtered, mixed with maltodextrin and ascorbic acid and finally spray dried. A factorial study also was carried out in order to assess the influence of operating parameters-temperature, solid/liquid ratio and pH, on the process’s performance. The analysis of beet juice colorant was performed using spectrophotometry and HPLC techniques. The results showed that using water as extracting medium with a ratio of 1:1 at 100 0C had the optimum efficiency in extracting betalain pigment followed by addition of 1% maltodextrin and ascorbic acid for encapsulation and finally spray drying. Cactus pears (Opuntia) have been identified to be a promising betalainic crop, covering a wide colored spectrum from yellow to purple pigments, with potential application as natural colorant in food industry. In contrast to red beetroot, cactus fruits do not contain geosmin and pyrazines that are responsible for the unpleasant pettiness of the former, represents lower risk for microbiological contamination, are highly flavored, show adequate nutritional properties and contains interesting functional compound.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
115
129
https://jift.irost.ir/article_404_06eeac8a8f6a34d9cfe0913d34121882.pdf
dx.doi.org/10.22104/jift.2016.404
In-flow testing of a cylindrical dielectric sensor for measuring the sugar concentration of sugar beet syrup
Hamed
Khalilian
M.Sc. Student, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Mojtaba
Naderi-Boldaji
Assistant Professor, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Mahdi
Ghasemi-Vernamkhasti
Assistant Professor, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Sajad
Rostami
Assistant Professor, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
text
article
2016
per
This study was aimed at measuring the sugar concentration of in-flow sugar beet syrup with degrees of Brix of 26.5, 37.9, 48.7, 54.1 and 62 at two flow rates of 0.02 and 0.04 l/s using a cylindrical dielectric sensor. The sensor consists of a steel cylindrical tube and a central core as the capacitor electrodes connected to a function generator and spectrum analyzer via coaxial cables. The sugar beet syrup fills the sensor from the bottom inlet and flows out from the top outlet. The effect of temperature within the range 25-75 ˚C on the dielectric constant of sugar beet syrup was investigated in the frequency range of 0-150 MHz. The results showed that the dielectric constant of in-flow syrup was larger at the flow rate of 0.02 than at 0.04 l/s. The temperature tests indicated that only the frequency of the second resonance is affected by the temperature with a decrease of dielectric constant with increasing the temperature. It was concluded that the dielectric sensor developed in this study can be implemented as a potent and accurate sensor for in-flow (in-line) measuring the sugar concentration of sugar beet syrup.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
131
140
https://jift.irost.ir/article_435_07677a3d45a0bec861b8f61bb820cf4b.pdf
dx.doi.org/10.22104/jift.2016.435
Antimicrobial and physical Properties of Nanostructured Lipid Carriers(NLC) Containing Thymus volgaris L
Sahra
Hashemizade
MSc student, Department of Food Science and Technology, Faculty of Agriculture, Azad University, Tabriz, Iran
author
Babak
Ganbarzadeh Hojgani
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Hamed
Hamisheh Kar
Associate Professor, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
author
text
article
2016
per
Zataria multiflora Bioss extract contains antioxidant components that can be used as preservative for foodstuffs. These applications require appropriate carriers like Nanostructured Lipid Carrier (NLC). The purpose of this study was to encapsulate Zataria multiflora extract into NLC and to investigate NLC antioxidant activity. In this study, antioxidant activity and the physical properties of Zataria multiflora-NLC were studied by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, Fourier transform infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM) and also measuring the particle size, polydispersity index and encapsulation efficiency. FTIR was exploited to study the possible bioactive-lipid complex formation. SEM analysis was performed to verify the nanoscale size of the particles. The extract was encapsulated into NLC with 122 nm with high dispersivity index via hot homogenization method. The encapsulation efficiency of NLC containing Zataria multiflora was about 71%. In this study, DPPH analysis was used to evaluate the antioxidant activity. After a day, the antioxidant activity of Zataria multiflora-NLC was higher than that of free extract at equal concentrations. However, during the storage for 16 days at ambient temperature, the antioxidant activity of Zataria multiflora-NLC decreased to values less than that of the free extract. This could be due to the release of extracts from the carrier during the storage time and the synergistic effect of carrier constituents with the released extract. It can be concluded that NLC is a suitable carrier for encapsulation of Zataria moltiflora extract.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
141
149
https://jift.irost.ir/article_423_c530b955b01da4db9c1aa5b92c64b68b.pdf
dx.doi.org/10.22104/jift.2016.423
Investigation on the Influence of Two Layer Microencapsulation by Calcium Alginate on Survivability of Lactobacillus acidophilus in Tomato Juice during Shelf life
Maryam
Ghobadi Dana
Assistant professor of Microbiology research group, Faculty of food industry and agriculture, Standard Research Institute, Karaj,
author
Tahere
Rashnavadi
MS Student of Iran Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)
author
text
article
2016
per
Microencapsulation of probiotic cells is the one of new methods for enhancing probiotic's survival in probiotic food products in gastrointestinal conditions and safely transferring them to the large intestine. The aim of this study was to investigate the effect of microencapsulation on the lactobacillus acidophilus (La-5), and the survival rate in tomato juice during shelf life. A microencapsulation method was investigated in this study to produce microcapsules with diameters below 100 μm. Particle size distribution was measured using laser diffraction technique. Bead apearence was observed by scanning electron microscopy (SEM). Then, L.acidophilus was inoculated to tomato juice, in three ways; first, as free, second as single-layer microencapsulatedand third as double layer microencapsulated, then they were storage at 4º C. Finally viability of L.acidophilus, changes in pH, acidity, brix, sugar content in tomato juice in three different conditions was detected. The results showed that double layer encapsulated L.acidophilus was survived as 106 cfu.ml-1 in tomato juices throughout over the six weeks of storage, whereas viability of free L.acidophilus reached 106 cfu.ml-1 within three weeks. There was no significant difference in pH and acidity between blank and double layer encapsulated probiotic tomato juice. In general microencapsulation helps to enhance the survival of probiotic bacteria in during storage more than 3 weeks compare to free cells.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
4
v.
2
no.
2016
151
160
https://jift.irost.ir/article_405_0d41206282a8b7617221c4b82b85be4d.pdf
dx.doi.org/10.22104/jift.2016.405