Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil 3 14 24 10.22104/jift.2013.24 FA Akram Arabestani PhD Student of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan Mahdi Kadivar Professors of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan Mohmmad Shahedi Professors of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan Sayed Amir Hossein Goli Assisttant Professor of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan Journal Article 2014 01 15 The aim of the present study was to investigate some structural properties and antioxidant activity of a biodegradable film prepared from bitter vetch seed protein and its effect on oxidation of sunflower oil. At first, the film was cast from bitter vetch protein concentrate (BPC) and glycerol. Then structural characteristics of the film were analyzed using fourier transform infrared spectroscopy (FTIR), atomic force microscopy (AFM) and scanning electron microscopy (SEM). In the next step, the antioxidant activity of the prepared film was measured. The resulting film with specific dimensions was added to sunflower oil samples and its effect on oxidation (peroxide, acidic and thiobarbitoric acid values) of sunflower oil was evaluated in comparison to control sample (without film) in a 45-day storage period at 40 ° C. The infrared spectra showed distinct peaks corresponding to the groups involved in the film structure. AFM and SEM images also revealed the relatively smooth surface (surface roughness of 10.63 nm) and relatively dense and interconnected structure of the films. The antioxidant activity of the prepared film in this study (antioxidant activity 22.56%) was comparable to or even better than other biodegradable films. In the presence of protein film, the oxidation of sunflower oil significantly decreased in comparison with the control (p< 0.001). According to the results, the bitter vetch protein film due to the relatively good antioxidant activity had a positive effect on reducing the oxidation of sunflower oil. Additionally, if some modifications are applied, particularly the water vapor permeability, it will be suitable for use in food packaging. The aim of the present study was to investigate some structural properties and antioxidant activity of a biodegradable film prepared from bitter vetch seed protein and its effect on oxidation of sunflower oil. At first, the film was cast from bitter vetch protein concentrate (BPC) and glycerol. Then structural characteristics of the film were analyzed using fourier transform infrared spectroscopy (FTIR), atomic force microscopy (AFM) and scanning electron microscopy (SEM). In the next step, the antioxidant activity of the prepared film was measured. The resulting film with specific dimensions was added to sunflower oil samples and its effect on oxidation (peroxide, acidic and thiobarbitoric acid values) of sunflower oil was evaluated in comparison to control sample (without film) in a 45-day storage period at 40 ° C. The infrared spectra showed distinct peaks corresponding to the groups involved in the film structure. AFM and SEM images also revealed the relatively smooth surface (surface roughness of 10.63 nm) and relatively dense and interconnected structure of the films. The antioxidant activity of the prepared film in this study (antioxidant activity 22.56%) was comparable to or even better than other biodegradable films. In the presence of protein film, the oxidation of sunflower oil significantly decreased in comparison with the control (p< 0.001). According to the results, the bitter vetch protein film due to the relatively good antioxidant activity had a positive effect on reducing the oxidation of sunflower oil. Additionally, if some modifications are applied, particularly the water vapor permeability, it will be suitable for use in food packaging.

https://jift.irost.ir/article_24_198f31cd594579c0196a5c49fc676ad4.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Effect of barley malt on the staling of Barbari bread Effect of barley malt on the staling of Barbari bread 15 22 25 10.22104/jift.2013.25 FA Nafiseh Ravanfar MSc Student, Department of Food Science, Faculty of Agriculture Engineering, Sari University of Agricultural Sciences and Natural Resources, Iran Jafar Mohammadzadeh Milani Assistant professor, Department of Food Science, Faculty of Agriculture Engineering, Sari University of Agricultural Sciences and Natural Resources, Iran Zeinab Raftani Amiri Assistant professor, Department of Food Science, Faculty of Agriculture Engineering, Sari University of Agricultural Sciences and Natural Resources, Iran Journal Article 2013 12 03 Bread staling, is a complex physicochemical process that results in an undesirable appearance, and crumb and crust hardness. Therefore, this phenomenon can make bread inedible for consumers. To reduce the Barbari bread staling, barley malt flour in concentration of 0.5, 1, 2 and 4% based on flour weight basis used. The thermal properties and firmness of bread samples tested by DSC and Instron respectively, and changes in crumb and crust moisture measured by the oven method. A sensory test was also conducted to measure the staling rate of bread. All evaluations done at the first, second and fourth days after baking. Results showed that the bread with 1% of barley malt flour has lower firmness than the control bread after 5 days of storage; therefore barley malt in 1% level could reduce the staling of Barbari bread. Bread staling, is a complex physicochemical process that results in an undesirable appearance, and crumb and crust hardness. Therefore, this phenomenon can make bread inedible for consumers. To reduce the Barbari bread staling, barley malt flour in concentration of 0.5, 1, 2 and 4% based on flour weight basis used. The thermal properties and firmness of bread samples tested by DSC and Instron respectively, and changes in crumb and crust moisture measured by the oven method. A sensory test was also conducted to measure the staling rate of bread. All evaluations done at the first, second and fourth days after baking. Results showed that the bread with 1% of barley malt flour has lower firmness than the control bread after 5 days of storage; therefore barley malt in 1% level could reduce the staling of Barbari bread.

https://jift.irost.ir/article_25_0cdaf94cc79b9082399edd029007eca4.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration 23 38 26 10.22104/jift.2013.26 FA Rasoul Ghorbani M. Sc. Graduate Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Jalal Dehghannya Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Seiied-Sadegh Seiiedlou-Heris Assistant Professor, Department of Agricultural Machinery, Faculty of Agriculture, University of Tabriz Babak Ghanbarzadeh Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Journal Article 2013 09 17 In this study, the effect of ultrasound and osmotic dehydration pretreatments on apparent density changes of plums during drying at 80°C temperature and 1.4 m/s air velocity was examined. Pretreatments including ultrasound time at two levels (10 and 30 minutes), osmotic solution concentrations at two levels (50 and 70 Brix) and osmotic process time at four levels (60, 120, 180 and 240 min) were performed. Afterwards, apparent density modeling were carried out through existing models in the literature as well as proposed models in this study. Then, one of the models was selected as the most suitable model in predicting apparent density of plums under the experimental conditions. Results showed that application of ultrasound and osmotic dehydration increased apparent density in comparison with control samples Moreover, increasing ultrasound time, osmotic solution concentration and osmotic process time led to an increase in apparent density. In this study, the effect of ultrasound and osmotic dehydration pretreatments on apparent density changes of plums during drying at 80°C temperature and 1.4 m/s air velocity was examined. Pretreatments including ultrasound time at two levels (10 and 30 minutes), osmotic solution concentrations at two levels (50 and 70 Brix) and osmotic process time at four levels (60, 120, 180 and 240 min) were performed. Afterwards, apparent density modeling were carried out through existing models in the literature as well as proposed models in this study. Then, one of the models was selected as the most suitable model in predicting apparent density of plums under the experimental conditions. Results showed that application of ultrasound and osmotic dehydration increased apparent density in comparison with control samples Moreover, increasing ultrasound time, osmotic solution concentration and osmotic process time led to an increase in apparent density.

https://jift.irost.ir/article_26_acd421cb9f5de4da13e0f646973c61af.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum 39 48 27 10.22104/jift.2013.27 FA Fakhreddin Salehi PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Mahdi Kashaninejad Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2013 08 19 Basil seed has remarkable amounts of gum with good functional properties. In this study the effects of drying methods and conditions on the rheological and textural properties of Basil seed gum were investigated. Three different methods including oven (40, 50, 60, 70 and 80°C), freeze and vacuum oven drying were studied. The rheological properties by viscometer and textural properties (including hardness, stickiness, consistency and adhesiveness) by texture analyzer were measured. The results showed that the apparent viscosity of solutions prepared from dried gum at different condition and shear rate 54 s-1 was varied from 0.174 to 0.438 Pa.s, and freeze-dried gum exhibited the highest viscosity among all dried gums. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.247 to 0.176 (shear rate 54 s-1). The Herschel-Bulkley’s model was found the most suitable to describe the flow behavior of Basil seed gum over the whole experiment. Drying method of mucilage has significantly effect on the change of textural characteristics of prepared gel from the dried gum. The amounts of hardness, stickiness, consistency and adhesiveness of Basil seed gum gel (3%) were changed from 42.2 to 75.5 g, 11.3 to 19.3 g, 362.6 to 803.7 g.s, and 131.5 to 244.8 g.s at different drying condition. The results indicated that the highest value of hardness and consistency of gum texture were for freeze-dried gum, that were 75.5 g and 803.7 g.s, respectively. Basil seed has remarkable amounts of gum with good functional properties. In this study the effects of drying methods and conditions on the rheological and textural properties of Basil seed gum were investigated. Three different methods including oven (40, 50, 60, 70 and 80°C), freeze and vacuum oven drying were studied. The rheological properties by viscometer and textural properties (including hardness, stickiness, consistency and adhesiveness) by texture analyzer were measured. The results showed that the apparent viscosity of solutions prepared from dried gum at different condition and shear rate 54 s-1 was varied from 0.174 to 0.438 Pa.s, and freeze-dried gum exhibited the highest viscosity among all dried gums. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.247 to 0.176 (shear rate 54 s-1). The Herschel-Bulkley’s model was found the most suitable to describe the flow behavior of Basil seed gum over the whole experiment. Drying method of mucilage has significantly effect on the change of textural characteristics of prepared gel from the dried gum. The amounts of hardness, stickiness, consistency and adhesiveness of Basil seed gum gel (3%) were changed from 42.2 to 75.5 g, 11.3 to 19.3 g, 362.6 to 803.7 g.s, and 131.5 to 244.8 g.s at different drying condition. The results indicated that the highest value of hardness and consistency of gum texture were for freeze-dried gum, that were 75.5 g and 803.7 g.s, respectively.

https://jift.irost.ir/article_27_b1d7bb5f806e316df06bff11bdee6167.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary 49 58 28 10.22104/jift.2013.28 FA Amir Puya Ghandehari Yazdi M.Sc. Student, Department of Food Science & Technology, Shahrekord Branch, Islamic Azad University, Shahrekord,Iran Mohammad Hojjat Aleslami Assistant Professor, Department of Food Science & Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran Javad Keramat Associate Professor, Department of Food Science & Technology,Isfahan University Of Technology , Isfahan, Iran Mahshid Jahadi Assistant Professor, Department of Food Science & Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Journal Article 2013 10 27 Ghotab, one of the traditional confectionery in Yazd, is rich in calorie and contains high amount of sucrose; therefore, it is not recommended for those suffering from obesity or diabetes. This researchs was carried out to replace Sucrose by a mixture of Sucralose and Maltodextrin in Ghotab to reduce the calorie. Four different ratio (0, 25, 50, 75 and 100%) of replacing was examined. The effect of those replacing were determined on physical (toughness and color) and sensory properties (texture, aftertaste, sweetness and total acceptability) of the samples. Statistical analysis was done using a quite accidental plan and LSD average comparison. The results revealed that, replacing decreased toughness, at the beginning of storage, then increased the toughness after 30 days. However, increasing of replacing of Sugar caused, reducing of toughness in compare with control sample. Color analysis showed that browning index was decreased by addition of more Sucralose-Maltodextrin mixture. According to the panelists, a significant decreasing of sweetness was perceived by replacing of Sucrose in the rates of 75 and 100 percents. On the other hand, in respect to taste quality and hardness, there was no significant difference was observed between samples containing 50% replacement and control samples. In such condition (50 replacing) the calorie of Ghotab was decreased by 2% in compare with the control sample. Ghotab, one of the traditional confectionery in Yazd, is rich in calorie and contains high amount of sucrose; therefore, it is not recommended for those suffering from obesity or diabetes. This researchs was carried out to replace Sucrose by a mixture of Sucralose and Maltodextrin in Ghotab to reduce the calorie. Four different ratio (0, 25, 50, 75 and 100%) of replacing was examined. The effect of those replacing were determined on physical (toughness and color) and sensory properties (texture, aftertaste, sweetness and total acceptability) of the samples. Statistical analysis was done using a quite accidental plan and LSD average comparison. The results revealed that, replacing decreased toughness, at the beginning of storage, then increased the toughness after 30 days. However, increasing of replacing of Sugar caused, reducing of toughness in compare with control sample. Color analysis showed that browning index was decreased by addition of more Sucralose-Maltodextrin mixture. According to the panelists, a significant decreasing of sweetness was perceived by replacing of Sucrose in the rates of 75 and 100 percents. On the other hand, in respect to taste quality and hardness, there was no significant difference was observed between samples containing 50% replacement and control samples. In such condition (50 replacing) the calorie of Ghotab was decreased by 2% in compare with the control sample.

https://jift.irost.ir/article_28_ed6e9555212966471ef884afbada52e5.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 2 2013 12 22 Optimization and Study of physical properties of liposomes containing nisin Optimization and Study of physical properties of liposomes containing nisin 59 68 29 10.22104/jift.2013.29 FA Samira Tizchang Graduated M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Mahmood Sowti Khiabani Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Reza Rezay Mokaram Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Babak Ghanbarzadeh Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Yousef Javadzadeh Associate Professor, Pharmaceutical Technology, Department of pharmaceutics, University of medical sciences, Tabriz Journal Article 2013 11 01 Nisin has been used as an antimicrobial substance in food and pharmaceutical applications. In its free form, nisin can react with reducing sugars and can non-specifically bind with lipids and proteins and hence lowers its antibacterial activity. To overcome these limitations, using of liposomes has been reported. Due to a number of benefits, e.g. entrapment of water-soluble and lipid-soluble materials as well as biodegradability, liposomes have been widely used in food industries. The main object of the present study was optimization and study of physical properties of liposomes containing nisin. In this research, Response Surface methodology was used for optimization of loposomes produced by heating method. A central composite design consisting of 18 experimental run with three independent variables: phospholipid concentration (0.41-2.14 gr), stirring speed (500-1360 rpm) and processing time (30-90 min) were used and their effects on size of liposome were evaluated. Then, in optimized condition, the various testes such encapsulation efficiency, differential scanning calorimetry and Transition Electron Microscope were carried out. The optimum operating conditions obtained from the quadratic form of RSM model for particle size were phospholipids 2.14 (gr), stirring speed 930 (rpm) and process time 90 (min). For the optimized sample, DSC results showed formation of new structures. Also, encapsulation efficiency of nisin was calculated 30%. In this study liposomes were prepared successfully by heating method, DSC and TEM image analysis confirmed the formation of liposomal structure. Nisin has been used as an antimicrobial substance in food and pharmaceutical applications. In its free form, nisin can react with reducing sugars and can non-specifically bind with lipids and proteins and hence lowers its antibacterial activity. To overcome these limitations, using of liposomes has been reported. Due to a number of benefits, e.g. entrapment of water-soluble and lipid-soluble materials as well as biodegradability, liposomes have been widely used in food industries. The main object of the present study was optimization and study of physical properties of liposomes containing nisin. In this research, Response Surface methodology was used for optimization of loposomes produced by heating method. A central composite design consisting of 18 experimental run with three independent variables: phospholipid concentration (0.41-2.14 gr), stirring speed (500-1360 rpm) and processing time (30-90 min) were used and their effects on size of liposome were evaluated. Then, in optimized condition, the various testes such encapsulation efficiency, differential scanning calorimetry and Transition Electron Microscope were carried out. The optimum operating conditions obtained from the quadratic form of RSM model for particle size were phospholipids 2.14 (gr), stirring speed 930 (rpm) and process time 90 (min). For the optimized sample, DSC results showed formation of new structures. Also, encapsulation efficiency of nisin was calculated 30%. In this study liposomes were prepared successfully by heating method, DSC and TEM image analysis confirmed the formation of liposomal structure.

https://jift.irost.ir/article_29_4fb50e38243fd84e79da4a78a9982275.pdf