Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Effect of Ozone and citric acid pretreatments on the modified atmosphere packaging of cucumberEffect of Ozone and citric acid pretreatments on the modified atmosphere packaging of cucumber36137255110.22104/jift.2017.2344.1545FAMhammadMirzaeiM.Sc. student of Postharvest Technology, Associate and Assistant professors, respectively. Biosystems Engineering, Sari Agricultural Sciences and Natural resources University, Sari, IranRezaTabatabaekoloorAssociate professor, Postharvest Technology, Biosystems Engineering, Sari Agricultural Sciences and Natural resources University, Sari, IranAliMotavaliAssistant professor, Postharvest Technology, Biosystems Engineering, Sari Agricultural Sciences and Natural resources University, Sari, IranRezaEsmaeilzadeh KenariAssociate professor, Food science and Technology Department, Sari Agricultural Sciences and Natural resources University, Sari, IranJournal Article20170717In this research, the effect of Ozone and Citric Acid pretreatments was examined for cucumber disinfection in packaging with modified atmosphere, with 2 gas composition including MAP1 (75% N2 + 15% CO2 + 10 % O2) and MAP2 (75% N2 + 10% CO2 + 15 % O2) and 2.5 and 5 g of Silica gel as moisture absorber. The samples were maintained in polyethylene package with 6µ thickness, inside a fridge with 40C temperature. The effect of mentioned treatments examined the qualitative properties of the cucumbers such as pH, weight loss percentage, tissue firmness, TSS, Chlorophyll, acidity (TA) in 20 days after packaging and also the amount of the final durability of the product before complete corruption. Results showed that the maintaining of the cucumbers will preserve the quality of product and increase the durability. The changes in acidity (TA) and TSS showed that the combination effect of ozone pretreatment, MAP1 gas composition and using 5g Silica gel has the best effect of the mentioned parameters. Also, the changes in pH, tissue firmness and Chlorophyll showed that the combined use of gas composition with higher CO2 (MAP1) along with ozone pretreatment and 5g of moisture absorber has the best effect on the cucumber samples. The comparison of the total durability confirmed that the combination of Citric Acid pretreatment, 2.5g moisture absorber and MAP2 gas composition with 33 days maintenance has the least durability and the combination of ozone pretreatment, 5g moisture absorber and MAP1 gas composition with 65 days maintenance has the most durability.In this research, the effect of Ozone and Citric Acid pretreatments was examined for cucumber disinfection in packaging with modified atmosphere, with 2 gas composition including MAP1 (75% N2 + 15% CO2 + 10 % O2) and MAP2 (75% N2 + 10% CO2 + 15 % O2) and 2.5 and 5 g of Silica gel as moisture absorber. The samples were maintained in polyethylene package with 6µ thickness, inside a fridge with 40C temperature. The effect of mentioned treatments examined the qualitative properties of the cucumbers such as pH, weight loss percentage, tissue firmness, TSS, Chlorophyll, acidity (TA) in 20 days after packaging and also the amount of the final durability of the product before complete corruption. Results showed that the maintaining of the cucumbers will preserve the quality of product and increase the durability. The changes in acidity (TA) and TSS showed that the combination effect of ozone pretreatment, MAP1 gas composition and using 5g Silica gel has the best effect of the mentioned parameters. Also, the changes in pH, tissue firmness and Chlorophyll showed that the combined use of gas composition with higher CO2 (MAP1) along with ozone pretreatment and 5g of moisture absorber has the best effect on the cucumber samples. The comparison of the total durability confirmed that the combination of Citric Acid pretreatment, 2.5g moisture absorber and MAP2 gas composition with 33 days maintenance has the least durability and the combination of ozone pretreatment, 5g moisture absorber and MAP1 gas composition with 65 days maintenance has the most durability.https://jift.irost.ir/article_551_f76e9dd287c01253fef15784ef79603b.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxideStudy of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide37338452210.22104/jift.2017.2228.1515FAAmirHeydariAssistant Professor of Chemical Engineering, University of Mohaghegh ArdabiliFatemehSamimi HashjinFood expert of food and drug administration of ardabil provinceAbdolrezaMohammadi NafchiAssociate Professor of Food Engineering, Islamic Azad University of DamghanJournal Article20170526One of the greatest advances in food packaging is associated with nanotechnology. In this research, edible films based on the combined cassava starch and bovine gelatin containing nanoparticles of titanium dioxide were made. TiO2 at concentrations of 0, 1, 3, and 5% using casting method were prepared and physicochemical properties, mechanical and transmission of water vapor and oxygen were evaluated. Incorporation of nano titanium dioxide, increased tensile strength and Young's modulus, and decreased elongation at break. Physicochemical properties (water absorption and solubility) and barrier properties (permeability to water vapor and oxygen) were increased significantly by increasing the amount of nanoparticles (p< 0.05). Combined cassava starch and gelatin edible films supported by nano titanium dioxide revealed good antimicrobial properties against E. coli. This research shows that the nanoparticles of titanium dioxide improve the functional and antimicrobial properties of the films and could be used as an active packaging for food industries.One of the greatest advances in food packaging is associated with nanotechnology. In this research, edible films based on the combined cassava starch and bovine gelatin containing nanoparticles of titanium dioxide were made. TiO2 at concentrations of 0, 1, 3, and 5% using casting method were prepared and physicochemical properties, mechanical and transmission of water vapor and oxygen were evaluated. Incorporation of nano titanium dioxide, increased tensile strength and Young's modulus, and decreased elongation at break. Physicochemical properties (water absorption and solubility) and barrier properties (permeability to water vapor and oxygen) were increased significantly by increasing the amount of nanoparticles (p< 0.05). Combined cassava starch and gelatin edible films supported by nano titanium dioxide revealed good antimicrobial properties against E. coli. This research shows that the nanoparticles of titanium dioxide improve the functional and antimicrobial properties of the films and could be used as an active packaging for food industries.https://jift.irost.ir/article_522_037208f0efed94d3c1e6ed0460406675.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processingStudy of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing38539651710.22104/jift.2017.2153.1495FAFatemeh SadatNazeriDepartment of Food Science, College of Agriculture, Isfahan University of TechnologyMehdiKadivarProfessor, Department of Food Science and Technology, Isfahan University of TechnologyImanIzadiAssistant professor, Department of Electrical and Computer Engineering, Isfahan University of TechnologyMiladFathiAssistant professor, Department of Food Science, College of Agriculture, Isfahan University of TechnologyJournal Article20170430Bread is a porous product with spongy texture. Given the importance of bread dough porosity distribution in terms of the impact on thermal conductivity that is important in the baking step and on the other hand its direct connection with leavening and dough volume changes, evaluation of porosity in bread dough is recognized as a necessity and has been chosen as the basis of this research. Among the methods used to evaluate porosity, the imagine method by using CT-scan and image processing was taken. To do so, three operational steps were carried out: 1. Preparation of bread dough with specific formulation and set condition. 2. Imaging of the fermenting dough by CT-scan in the four times (35, 70, 90 and 160 minutes). 3. Quantitative and qualitative calculation of porosity distribution during the fermentation time and position of cross-section-examined in the dough (Lateral, medial and central) and also evaluation of porosity distribution pattern in each section of dough. Mentioned parameters were obtained through the implementation of image processing techniques on CT-scan images and final results were able to interpret and compare. The results showed that the porosity alterations during the elapsed fermentation time have ascending slope and consequently rising proceeding. The distribution and continuity of porosity in the central sections were more than lateral and medial ones. Indeed porosity distribution near dough crust is minimal whereas close to the center rises and in the center of the dough reaches to its maximum. Pores distribution in each section was further concentrated in the bottom of the dough. Considering the images, growing and distribution of the porosity always start at dough base and grow upward. However, at the end, both mentioned porous parts joined and uniform porous structure was formed.Bread is a porous product with spongy texture. Given the importance of bread dough porosity distribution in terms of the impact on thermal conductivity that is important in the baking step and on the other hand its direct connection with leavening and dough volume changes, evaluation of porosity in bread dough is recognized as a necessity and has been chosen as the basis of this research. Among the methods used to evaluate porosity, the imagine method by using CT-scan and image processing was taken. To do so, three operational steps were carried out: 1. Preparation of bread dough with specific formulation and set condition. 2. Imaging of the fermenting dough by CT-scan in the four times (35, 70, 90 and 160 minutes). 3. Quantitative and qualitative calculation of porosity distribution during the fermentation time and position of cross-section-examined in the dough (Lateral, medial and central) and also evaluation of porosity distribution pattern in each section of dough. Mentioned parameters were obtained through the implementation of image processing techniques on CT-scan images and final results were able to interpret and compare. The results showed that the porosity alterations during the elapsed fermentation time have ascending slope and consequently rising proceeding. The distribution and continuity of porosity in the central sections were more than lateral and medial ones. Indeed porosity distribution near dough crust is minimal whereas close to the center rises and in the center of the dough reaches to its maximum. Pores distribution in each section was further concentrated in the bottom of the dough. Considering the images, growing and distribution of the porosity always start at dough base and grow upward. However, at the end, both mentioned porous parts joined and uniform porous structure was formed.https://jift.irost.ir/article_517_f9aa54ce12076c02669e70c80adf0ede.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Fed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasseFed-batch Lipid and Carotenoid Production by Rhodotrula glutinis from Pretreated sugarcane bagasse39741459310.22104/jift.2017.2421.1563FAMaryamBanikhaledMSc student, Department of food engineering, Ahwaz Branch, Islamic Azad University, Ahwaz, Khoozestan, IranNimaNasirianAssistant professor, Department of Agricultural Mechanization and Biosystem Engineering, Faculty of Agriculture, Shoushtar Branch, Islamic Azad University, Shoushtar IranRoyaZekavatiAssistant professor, Department of Microbiology, faculty of nursing and midwifery, Ahwaz Branch, Islamic Azad University, Ahwaz, Khoozestan, IranJournal Article20170820Lipid and carotenoid synthesis from cheap and abundant lignocellulosic resources has received increased attention in the past decade. This research explores the application of reducing sugar from sugarcane bagasse pretreated with nitric acid for the co-production of lipid and carotenoid by yeast, Rhodotorula glutinis. In this study, the influence of heating time (5-180 min) and nitric acid concentration (0.5-10%) on pretreatment of sugarcane bagasse (lignin reduction) and hydrolysis (fermentable sugars) was examined at 121 °C and the optimized values were determined by response surface methodology (RSM). Subsequently, lipid and carotenoid production by Rhodotrula glutins were scrutinized from the acquired substrate of acid hydrolysis and separate hydrolysis and fermentation (SHF) processes at 25 °C, pH=5.5 during 72 hours post inoculation. Once acid concentration and heating time were 6.67% and 118.75 min, respectively, the optimized value of lignin reduction of 93.4% was obtained. In addition, maximum value of 15.57 g/L of reducing sugar was achieved when the acid concentration and heating time were 0.5% and 180 min, respectively. The lipid content in glucose fed-culture, hydrolysate medium and SHF bioprocess were 27.33±1.06%, 19.52±1.34% and 15.43±0.76% of dry cell weight (dcw), In addition, the carotenoid content of 168±67 µg/g dcw, 99±14 µg/g dcw and 189±13 µg/g dcw, were obtained from corresponding substrates, respectively. The most important fraction of fatty acid methyl esters were palmitic and oleic acid. In addition, from the engineering point of view, the physical properties values of produced lipid from all the substrates, were determined.Lipid and carotenoid synthesis from cheap and abundant lignocellulosic resources has received increased attention in the past decade. This research explores the application of reducing sugar from sugarcane bagasse pretreated with nitric acid for the co-production of lipid and carotenoid by yeast, Rhodotorula glutinis. In this study, the influence of heating time (5-180 min) and nitric acid concentration (0.5-10%) on pretreatment of sugarcane bagasse (lignin reduction) and hydrolysis (fermentable sugars) was examined at 121 °C and the optimized values were determined by response surface methodology (RSM). Subsequently, lipid and carotenoid production by Rhodotrula glutins were scrutinized from the acquired substrate of acid hydrolysis and separate hydrolysis and fermentation (SHF) processes at 25 °C, pH=5.5 during 72 hours post inoculation. Once acid concentration and heating time were 6.67% and 118.75 min, respectively, the optimized value of lignin reduction of 93.4% was obtained. In addition, maximum value of 15.57 g/L of reducing sugar was achieved when the acid concentration and heating time were 0.5% and 180 min, respectively. The lipid content in glucose fed-culture, hydrolysate medium and SHF bioprocess were 27.33±1.06%, 19.52±1.34% and 15.43±0.76% of dry cell weight (dcw), In addition, the carotenoid content of 168±67 µg/g dcw, 99±14 µg/g dcw and 189±13 µg/g dcw, were obtained from corresponding substrates, respectively. The most important fraction of fatty acid methyl esters were palmitic and oleic acid. In addition, from the engineering point of view, the physical properties values of produced lipid from all the substrates, were determined.https://jift.irost.ir/article_593_6fa247b5f99bc1ec844c3c07ff66673e.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface MethodologyOptimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology41542661710.22104/jift.2018.2578.1608FAFatemehYazdaniMSc, Food Science and Technology, Sari Agricultural Sciences and Natural Resources UniversityZeinabRaftani AmiriAssociate professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University,HodaShahiri TabarestaniAssistant professor, Department of Food chemistry, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural ResourcesJournal Article20171111The objective of this study was to optimize the chemical alkaline-acid pre-treatment conditions of chicken skin for gelatin extraction. The effect of concentration of NaoH and hydrochloric acid in three levels for each one (0.05, 0.53 and 1 N) as independent variables on response variables including extraction yield, viscosity, gel strength and melting point were evaluated using a faced central composite design of response surface methodology. The results showed that gel strength and melting point parameters were influenced simultaneously by the concentration of NaoH and hydrochloric acid, while the yield of the extraction was only related to the concentration of the NaoH and the viscosity was dependent on the concentration of hydrochloric acid. The concentrations of 1N of NaoH and 0.05 N hydrochloric acid were predicted as common pre-treatment optimal conditions for the production of gelatin in the chicken skin, in this case, the extraction yields were 3.8 %, the viscosity was 81.4 cp, the strength of the gel (Bloom) was 485.4 g and melting point was 42.8° C.The objective of this study was to optimize the chemical alkaline-acid pre-treatment conditions of chicken skin for gelatin extraction. The effect of concentration of NaoH and hydrochloric acid in three levels for each one (0.05, 0.53 and 1 N) as independent variables on response variables including extraction yield, viscosity, gel strength and melting point were evaluated using a faced central composite design of response surface methodology. The results showed that gel strength and melting point parameters were influenced simultaneously by the concentration of NaoH and hydrochloric acid, while the yield of the extraction was only related to the concentration of the NaoH and the viscosity was dependent on the concentration of hydrochloric acid. The concentrations of 1N of NaoH and 0.05 N hydrochloric acid were predicted as common pre-treatment optimal conditions for the production of gelatin in the chicken skin, in this case, the extraction yields were 3.8 %, the viscosity was 81.4 cp, the strength of the gel (Bloom) was 485.4 g and melting point was 42.8° C.https://jift.irost.ir/article_617_268f1261a3560f54e775eff113a51f38.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Multistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scaleMultistage counter-current and cross-current processes for antioxidant and phenolic components extraction from Rosmarinous Officinalis (Rosmary) plant at pilot plant scale42744662010.22104/jift.2018.2550.1598FAZarrinNasriAssistant Professor of Chemical Engineering, Department of Chemical Technologies, Iranian Research Organization for Science and TechnologyJournal Article20171030Multistage cross-current and counter-current extraction processes to extract antioxidant and phenolic components from Rosmarinous Officinalis (rosemary) plant have been performed for the first time, in this paper. The experiments include three stages cross-current extraction using acetone and ethanol solvents, and three stages counter-current extraction using ethanol solvent. Process conditions include rosemary plant weight, 2.5 kg, solvent to plant ratio, 12 lit/kg, and process time, 90 min. The results show that total extract yields are 37.27%, 95.45%, and 93.18%, total phenolic contents (based on dry plant weight) (TPC-DP) are 2662.75, 8627.44, 8378.32 mg (GAE)/100g (DP), total phenolic contents (based on dry extract weight) (TPC-DE) are 16344.4, 17861.69, 21147.07 mg (GAE) /100g (DE), DPPH free radical scavenging of the extracts are 70.72%, 77.09%, 84.1%, for three stages crosscurrent extraction using acetone solvent, three stages cross-current extraction using ethanol solvent, three stages counter-current extraction using ethanol solvent, respectively. The antioxidant activities of the products have been compared with those of two standard antioxidants of BHA and BHT, and the desired results have been achieved. Considering that the amount of consumed solvent is 90 lit and 30 lit for cross and counter-current processes, respectively, the results indicates a significant saving in solvent, energy, and time consumption in counter-current extraction process.Multistage cross-current and counter-current extraction processes to extract antioxidant and phenolic components from Rosmarinous Officinalis (rosemary) plant have been performed for the first time, in this paper. The experiments include three stages cross-current extraction using acetone and ethanol solvents, and three stages counter-current extraction using ethanol solvent. Process conditions include rosemary plant weight, 2.5 kg, solvent to plant ratio, 12 lit/kg, and process time, 90 min. The results show that total extract yields are 37.27%, 95.45%, and 93.18%, total phenolic contents (based on dry plant weight) (TPC-DP) are 2662.75, 8627.44, 8378.32 mg (GAE)/100g (DP), total phenolic contents (based on dry extract weight) (TPC-DE) are 16344.4, 17861.69, 21147.07 mg (GAE) /100g (DE), DPPH free radical scavenging of the extracts are 70.72%, 77.09%, 84.1%, for three stages crosscurrent extraction using acetone solvent, three stages cross-current extraction using ethanol solvent, three stages counter-current extraction using ethanol solvent, respectively. The antioxidant activities of the products have been compared with those of two standard antioxidants of BHA and BHT, and the desired results have been achieved. Considering that the amount of consumed solvent is 90 lit and 30 lit for cross and counter-current processes, respectively, the results indicates a significant saving in solvent, energy, and time consumption in counter-current extraction process.https://jift.irost.ir/article_620_c30a66583f42396f3199cfc6ae54eef8.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Fenugreek seed gum: extraction optimization and evaluation of antioxidant propertiesFenugreek seed gum: extraction optimization and evaluation of antioxidant properties44746852010.22104/jift.2017.2173.1499FAElnazGhobadiPhD student, Dept. of Food Science and Technology, College of Agriculture, Ferdowsi University of MashhadMehdiVaridiAssociate professor, Dept of Food Science and Technology, College of Agriculture, Ferdowsi University of MashhadMohammad JavadVaridiAssociate professor, Dept. of Food Science and Technology, College of Agriculture, Ferdowsi University of MashhadArashKoochekiProfessor,Dept. of Food Science and Technology, College of Agriculture, Ferdowsi University of MashhadJournal Article20170506In the present study, optimization of fenugreek gum extraction for maximum values of yield, viscosity, total carbohydrate and minimum value of protein was done using response surface methodology. A central composite design with three independent variables including extraction temperature (25-75 ℃), extraction time (1-4 hr), and water to seed ratio (20-60 ml/g) was used to study the behaviour of variables. ANOVA results showed that second-order polynomial model was the best for interpretation of responses' behaviour. Statistical analysis revealed that all the variables significantly (p0.05). Applying numerical optimization method, optimum extraction conditions were found to be extraction temperature of 60.71 °C, extraction time of 3.33 hr, and water to seed ratio of 44.6 ml/g. At the optimum point, extraction yield, viscosity, total carbohydrate and protein content were evaluated to be 21.18 %, 29.06 m Pa.s, 70.98%, and 4.19%, respectively. Furthermore, the antioxidant activity of the extracted gum at optimum point was evaluated by determining DPPH radical scavenging activity, Ferric reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity. All the above antioxidant evaluation indicated that fenugreek gum exhibited reasonable antioxidant activity in a concentration dependent manner. The fenugreek gum showed 43.23% DPPH radical scavenging activity, 650.76 μΜ FRAP and 46.95 hydroxyl radical scavenging activity at concentration of 1 mg/ml which were 50, 67 and 53.50% of ascorbic acid, respectively.In the present study, optimization of fenugreek gum extraction for maximum values of yield, viscosity, total carbohydrate and minimum value of protein was done using response surface methodology. A central composite design with three independent variables including extraction temperature (25-75 ℃), extraction time (1-4 hr), and water to seed ratio (20-60 ml/g) was used to study the behaviour of variables. ANOVA results showed that second-order polynomial model was the best for interpretation of responses' behaviour. Statistical analysis revealed that all the variables significantly (p0.05). Applying numerical optimization method, optimum extraction conditions were found to be extraction temperature of 60.71 °C, extraction time of 3.33 hr, and water to seed ratio of 44.6 ml/g. At the optimum point, extraction yield, viscosity, total carbohydrate and protein content were evaluated to be 21.18 %, 29.06 m Pa.s, 70.98%, and 4.19%, respectively. Furthermore, the antioxidant activity of the extracted gum at optimum point was evaluated by determining DPPH radical scavenging activity, Ferric reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity. All the above antioxidant evaluation indicated that fenugreek gum exhibited reasonable antioxidant activity in a concentration dependent manner. The fenugreek gum showed 43.23% DPPH radical scavenging activity, 650.76 μΜ FRAP and 46.95 hydroxyl radical scavenging activity at concentration of 1 mg/ml which were 50, 67 and 53.50% of ascorbic acid, respectively.https://jift.irost.ir/article_520_448fbb40f585b031a081f97b17841075.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Optimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oilOptimization of the Ajowan seed aceton extract, extraction condition and it’s effect on oxidative stability of crude soybeen oil46948371110.22104/jift.2017.2263.1527FAArezooMoshiri RoshanMSc Student, Dept. of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, IranAbbas AliSariAssistant Prof., Dept. of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, IranNarjesAghajaniAssistant Prof., Department of Food Science and Technology, Buali Sina University, Hamedan, IranJournal Article20170613Oxidative stability of oils and fats influenced by various factors such as oxygen, light, heat, metal ions and enzymes. The use of synthetic antioxidants to delay the oxidation deterioration, due to the possibility of toxicity and carcinogenicity, has been under questioned. The aim of this study was to optimize the extraction conditions of Ajowan seed and evaluate their antioxidant properties and extracted phenolic compounds from it. In this study acetone extracts of Ajowan seed under different concentration of acetone (0, 50 and 100%), extraction time (0, 12 and 24 hours) and different temperatures (20, 40, 60 °C) were prepared. After different analysis of the obtained extracts, the optimum extraction conditions were determined by response surface methods and extraction was performed at the optimum condition. Then different concentrations (0.2, 0.4 and 0.6%) of optimum extracts were prepared and added to the non- containing antioxidant soybean oil. Also an oil sample without antioxidant and an oil sample containing 200 ppm BHT were prepared. All treatments kept under accelerated oxidation condition (90 °C for 5 days). Different analysis, including acidic value, peroxide value and thiobarbituric acid (TBA) were performed on each treatment in every day. Data analysis showed that addition of water to the solvents increased phenolic compounds extraction and antioxidant activity, due to increased solvent polarity. According to the results of the thermal stability of studied oils under accelerated oxidation condition (90 0C for 5 days), the best results were related to synthetic antioxidant BHT and higher concentrations of ethanol and acetone extracts. Oil stability affected by phenolic and antioxidant compounds which exist in Ajowan seeds.Oxidative stability of oils and fats influenced by various factors such as oxygen, light, heat, metal ions and enzymes. The use of synthetic antioxidants to delay the oxidation deterioration, due to the possibility of toxicity and carcinogenicity, has been under questioned. The aim of this study was to optimize the extraction conditions of Ajowan seed and evaluate their antioxidant properties and extracted phenolic compounds from it. In this study acetone extracts of Ajowan seed under different concentration of acetone (0, 50 and 100%), extraction time (0, 12 and 24 hours) and different temperatures (20, 40, 60 °C) were prepared. After different analysis of the obtained extracts, the optimum extraction conditions were determined by response surface methods and extraction was performed at the optimum condition. Then different concentrations (0.2, 0.4 and 0.6%) of optimum extracts were prepared and added to the non- containing antioxidant soybean oil. Also an oil sample without antioxidant and an oil sample containing 200 ppm BHT were prepared. All treatments kept under accelerated oxidation condition (90 °C for 5 days). Different analysis, including acidic value, peroxide value and thiobarbituric acid (TBA) were performed on each treatment in every day. Data analysis showed that addition of water to the solvents increased phenolic compounds extraction and antioxidant activity, due to increased solvent polarity. According to the results of the thermal stability of studied oils under accelerated oxidation condition (90 0C for 5 days), the best results were related to synthetic antioxidant BHT and higher concentrations of ethanol and acetone extracts. Oil stability affected by phenolic and antioxidant compounds which exist in Ajowan seeds.https://jift.irost.ir/article_711_9c6bfa58dd042a3616b1090a771ab7d5.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Physical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oilPhysical, Barrier and Antimicrobial Properties of Sodium Caseinate-based Edible Film Containing Hemp Seed oil48549762210.22104/jift.2018.2607.1617FAMinaSalarniaMSc. in Food Technology, Department Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, IranAliGanjlooAssistant professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, IranZahraEmam-DjomehProfessor, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, IranMandanaBimakrAssistant professor, Department Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, IranJournal Article20171124Biodegradable edible bioplarmers are the best alternatives to synthetic plastics. In this study, sodium caseinate edible films containing different levels of hemp seed oil (10, 20 and 30% w/w) was produced and their physical, barrier and antimicrobial properties were investigated. By adding hemp seed oil up to 30% (w/w), the thickness, transparency, and solubility of films decreased, and the contact angle increased. The permeability to water vapor was reduced from 76.4×10-11 to 5.1×10-11 g m-1s-1 Pa-1, and oxygen permeation was increased from 11 to 28.3 cm3μm cm-2 day-1 Kpa-1 by addition of hemp seed oil. The disk diffusion method was used to investigate the antimicrobial effect of sodium caseinate film containing hemp seed oil on three pathogenic bacterial strains including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The largest inhibitory diameter for S. aureus, E. coli, and P. aeruginosa was 31.28, 19.05 and 15.40 mm, respectively. As a result, sodium caseinate films containing hemp seed oil has the most effect on gram-positive bacteria. The results revealed that that adding hemp seed oil improves the physical, barrier and antimicrobial properties of sodium caseinate-based films and coatings.Biodegradable edible bioplarmers are the best alternatives to synthetic plastics. In this study, sodium caseinate edible films containing different levels of hemp seed oil (10, 20 and 30% w/w) was produced and their physical, barrier and antimicrobial properties were investigated. By adding hemp seed oil up to 30% (w/w), the thickness, transparency, and solubility of films decreased, and the contact angle increased. The permeability to water vapor was reduced from 76.4×10-11 to 5.1×10-11 g m-1s-1 Pa-1, and oxygen permeation was increased from 11 to 28.3 cm3μm cm-2 day-1 Kpa-1 by addition of hemp seed oil. The disk diffusion method was used to investigate the antimicrobial effect of sodium caseinate film containing hemp seed oil on three pathogenic bacterial strains including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The largest inhibitory diameter for S. aureus, E. coli, and P. aeruginosa was 31.28, 19.05 and 15.40 mm, respectively. As a result, sodium caseinate films containing hemp seed oil has the most effect on gram-positive bacteria. The results revealed that that adding hemp seed oil improves the physical, barrier and antimicrobial properties of sodium caseinate-based films and coatings.https://jift.irost.ir/article_622_7e590e0dcf129cad96a1d092d00863c0.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Investigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oilInvestigation on the effect of Methanolic Bene (pistachia atlantica) hull extract on oxidative stability of soybean oil49950761010.22104/jift.2018.2577.1607FANasimDehghanMSc student, Food Science and Technology, Ramin Agriculture and Natural Resurces University, Mollasani, IranHassanBarzegarAssistant profeesor, Food Science and Technology Department, Ramin Agriculture and Natural Resources Univrsity of Khuzestan, Mollasani, IranMohammad AminMehrniaAssistant profeesor, Food Science and Technology Department, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, IranHosseinJooyandehAssociate professor, Food Science and Technology department, Ramin agriculture and natural resources university of khuzestan, Mollasani, Iran0000-0002-1516-7052Journal Article20171111Nowadays due to high efficiency of natural antioxidants in scavenging free radicals and adverse effect of synthetic antioxidnats, their application in food industry has increased. In this study antioxidant properties (DPPH and ABTS method), FRAP and total phenolic compounds of metanolic extract of Bene (pistachia atalntica) hull were evaluated and Four levels of extracts (100,250, 500 and 1000 ppm) were added to soybean crude oil to monitor its antioxidant properties comparing to BHT. Samples were incubated for 12 days at 60ᴼC and their proxide value and TBA were measured in 2,4,6,8,10,and 12 day intervals. IC50 values for DPPH and ABTS assays were 150 and 500 ppm. At day 12, TBA values in crude oil containing 1000 ppm extract and 200 ppm BHT were 78.27 and 491.90 mg malondialdehyde and proxide value were 19 and 121 mg proxide/kg oil respectively. Results show that antioxidant activity of extract is concentration dependent and during incubation period samples containing Bene hull extract showed higher antioxidant capacity than BHT.Nowadays due to high efficiency of natural antioxidants in scavenging free radicals and adverse effect of synthetic antioxidnats, their application in food industry has increased. In this study antioxidant properties (DPPH and ABTS method), FRAP and total phenolic compounds of metanolic extract of Bene (pistachia atalntica) hull were evaluated and Four levels of extracts (100,250, 500 and 1000 ppm) were added to soybean crude oil to monitor its antioxidant properties comparing to BHT. Samples were incubated for 12 days at 60ᴼC and their proxide value and TBA were measured in 2,4,6,8,10,and 12 day intervals. IC50 values for DPPH and ABTS assays were 150 and 500 ppm. At day 12, TBA values in crude oil containing 1000 ppm extract and 200 ppm BHT were 78.27 and 491.90 mg malondialdehyde and proxide value were 19 and 121 mg proxide/kg oil respectively. Results show that antioxidant activity of extract is concentration dependent and during incubation period samples containing Bene hull extract showed higher antioxidant capacity than BHT.https://jift.irost.ir/article_610_137f3362f8773c188228f1145dced61e.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarinGum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin50952559810.22104/jift.2017.2549.1597FANushinNikniaPh.D. candidate of Food Science and Technology, Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.RassoulKadkhodaeeAssociate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.Journal Article20171030Silymarin (SM) is a flavonoid mixture that has been extensively studied owing to its proven anti-diabetic effects. In the present study SM-loaded gum tragacanth-whey protein isolate cryo- and xerogels were prepared and their physico-chemical, textural, mechanical and microstructural properties were analyzed by Fourier transform infrared spectroscopy (FTIR), texture analyzer, N2 adsorption-desorption technique and scanning electron microscopy. Moreover, swelling rate of gels and their SM release profile were investigated in acidic and basic conditions. The results indicated that cryogels were highly porous incorporating a network of interconnected open pores. In contrary, xerogels microstructure was quite compacted with internal closed and isolated pores. The addition of gum tragacanth markedly improved physic-chemical, textural, mechanical and morphological properties of the gels, while silymarin increased porosity and weakened the mechanical strength and morphological characteristics of the gel networks. SM loading also decreased the swelling ratio of gels. These macroscopic changes were linked to molecular interactions amongst gum tragacanth, whey protein isolate and silymarin as confirmed by FTIR spectra. The results of release measurements revealed that cryogels lost 80% of their silymarin content during exposure to acidic and basic condition, but xerogels strongly retained it within their matrix and underwent only a 30% loss. Both types of gels showed the highest release rate in phosphate buffer solution compared to acidic pH. Data fitting with release kinetics models indicated that the dissolution mechanism was controlled by Korsmeyer-Peppas model.Silymarin (SM) is a flavonoid mixture that has been extensively studied owing to its proven anti-diabetic effects. In the present study SM-loaded gum tragacanth-whey protein isolate cryo- and xerogels were prepared and their physico-chemical, textural, mechanical and microstructural properties were analyzed by Fourier transform infrared spectroscopy (FTIR), texture analyzer, N2 adsorption-desorption technique and scanning electron microscopy. Moreover, swelling rate of gels and their SM release profile were investigated in acidic and basic conditions. The results indicated that cryogels were highly porous incorporating a network of interconnected open pores. In contrary, xerogels microstructure was quite compacted with internal closed and isolated pores. The addition of gum tragacanth markedly improved physic-chemical, textural, mechanical and morphological properties of the gels, while silymarin increased porosity and weakened the mechanical strength and morphological characteristics of the gel networks. SM loading also decreased the swelling ratio of gels. These macroscopic changes were linked to molecular interactions amongst gum tragacanth, whey protein isolate and silymarin as confirmed by FTIR spectra. The results of release measurements revealed that cryogels lost 80% of their silymarin content during exposure to acidic and basic condition, but xerogels strongly retained it within their matrix and underwent only a 30% loss. Both types of gels showed the highest release rate in phosphate buffer solution compared to acidic pH. Data fitting with release kinetics models indicated that the dissolution mechanism was controlled by Korsmeyer-Peppas model.https://jift.irost.ir/article_598_ee7c41cc77a4cbdad2787c1eb69367e8.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X5320180421Application of olfactory machine system for detection of adulteration in caraway samplesApplication of olfactory machine system for detection of adulteration in caraway samples52754159210.22104/jift.2017.2487.1579FAZahraSafari AmiriMSc student, Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord UniversityMahdiGhasemi-VarnamkhastiAssociate Professor, Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord UniversityMojtabaTohidiPh.D., Department of Mechanical Engineering of Biosystems, Faculty of Agriculture, Shahrekord UniversityS. SaeidMohtasebiProfessor, Department of Agricultural Machinery Engineering, College of Agriculture and Natural Resources, University of TehranMajidDowlatiAssistant Professor, Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina UniversityJournal Article20170922Caraway as one of the most valuable herbs are widely used in pharmaceutical and food industries and due to the high cost and quality difference between different varieties of caraway, adulteration maybe carried out in this product in market that leads to the low satisfactory sense in consumers. In this study, an olfactory machine system based on eight metal oxide semiconductor sensors combined with the pattern recognition method was used to identify the different levels of adulteration in the caraway and its authenticity assessment. The principal component analysis method was used to analyze the extracted data from the sensor response signal. Based on the results, the principal component analysis with the two main components of PC1 and PC2 described %94 of the variance of the data set for the used samples. In the sensor array, MQ4 and FIS sensors revealed the highest loading coefficient values and MQ135, MQ3 and TGS813 sensors devoted the lowest ones. Then, the classification of samples was done using support vector machine (SVM) and decision tree (DT) techniques. SVM with linear kernel function showed the training and validation accuracy values as 100% and 97.5%, respectively. Also, the success rate of the DT method in the distinction and classification samples of adulterated caraway was estimated as 90%.Caraway as one of the most valuable herbs are widely used in pharmaceutical and food industries and due to the high cost and quality difference between different varieties of caraway, adulteration maybe carried out in this product in market that leads to the low satisfactory sense in consumers. In this study, an olfactory machine system based on eight metal oxide semiconductor sensors combined with the pattern recognition method was used to identify the different levels of adulteration in the caraway and its authenticity assessment. The principal component analysis method was used to analyze the extracted data from the sensor response signal. Based on the results, the principal component analysis with the two main components of PC1 and PC2 described %94 of the variance of the data set for the used samples. In the sensor array, MQ4 and FIS sensors revealed the highest loading coefficient values and MQ135, MQ3 and TGS813 sensors devoted the lowest ones. Then, the classification of samples was done using support vector machine (SVM) and decision tree (DT) techniques. SVM with linear kernel function showed the training and validation accuracy values as 100% and 97.5%, respectively. Also, the success rate of the DT method in the distinction and classification samples of adulterated caraway was estimated as 90%.https://jift.irost.ir/article_592_15644db181b184c03d803d5ca0ffe41b.pdf