Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica)Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica)399414104310.22104/jift.2021.4789.2036FASeyed SaeedSekhavatizadehAssistance Proffesor, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.MohsenAbedi.Lecturer of agricultural education and extension institute, agrecultural research, education and extension organization (AREEO), Tehran,Iran.FatemehHemmatiGraduated student, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, IranReyhaneGoodarzi NejadGraduated student, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, IranNajmehMirzaeeGraduated student, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.NajmehAfra»Lecturer, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.Journal Article20210315The aim of this study was to microencapsulate Lactobacillus reuteri using two-layer extrusion technique consisting of sodium alginate and mastic gum at concentrations of 0.2, 0.4, 0.6 and 0.8%. Physicochemical properties and survival ability of free and microencapsulated form during the storage and similar gastrointestinal conditions were evaluated. The results showed that, the produced beads were spherical in shape. By increasing the concentration of the mastic gum, the diameter of the beads increased significantly, but the L* parameter decreased. All free and microencapsulated form were reduced at 72° C. While, the beads had a longer shelf life than the free bacteria. The free bacteria and the microencapsulated form decreased during the storage and under the simulated gastrointestinal conditions. The reduction of the free form was 6.2 Log CFU/ml, which was much higher than the beads )2.58 Log CFU/ml(. Free bacteria had a minimum of 106 CFU/ml probiotic bacteria in the MRS broth after 20 days. While this time for the beads was 30 days in 4° C. The results of this study showed that the use of mastic gum could increase the shelf life of Lactobacillus reuteri under harsh conditions.The aim of this study was to microencapsulate Lactobacillus reuteri using two-layer extrusion technique consisting of sodium alginate and mastic gum at concentrations of 0.2, 0.4, 0.6 and 0.8%. Physicochemical properties and survival ability of free and microencapsulated form during the storage and similar gastrointestinal conditions were evaluated. The results showed that, the produced beads were spherical in shape. By increasing the concentration of the mastic gum, the diameter of the beads increased significantly, but the L* parameter decreased. All free and microencapsulated form were reduced at 72° C. While, the beads had a longer shelf life than the free bacteria. The free bacteria and the microencapsulated form decreased during the storage and under the simulated gastrointestinal conditions. The reduction of the free form was 6.2 Log CFU/ml, which was much higher than the beads )2.58 Log CFU/ml(. Free bacteria had a minimum of 106 CFU/ml probiotic bacteria in the MRS broth after 20 days. While this time for the beads was 30 days in 4° C. The results of this study showed that the use of mastic gum could increase the shelf life of Lactobacillus reuteri under harsh conditions.https://jift.irost.ir/article_1043_45c44f001f5015f6ec7ff6eac4b97377.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensorFeasibility study on detecting different types of sugar solutions using a dielectric resonator sensor415429105310.22104/jift.2021.4901.2043FAFaridehKeyvaniGraduated master student, Department of Biosystems Engineering, Faculty of Agriculture, Shahrekord UniversityMojtabaNaderi-BoldajiDepartment of Biosystems Engineering, Faculty of Agriculture, Shahrekord UniversityMahdiGhasemi-VarnamkhastiDepartment of Biosystems Engineering, Faculty of Agriculture, Shahrekord UniversityZahraIzadiDepartment of Biosystems Engineering, Faculty of Agriculture, Shahrekord UniversityJournal Article20210508< p >< p >< p >One of the most important ingredients of most foods is sugar, so it is important to detect the type of sugar in foods. In this study, a cylindrical dielectric sensor using a function generator and a spectrum analyzer was used to measure dielectric spectra in the range of 0-150 MHz to detect different sugars in water-sugar solutions. Dielectric spectra were investigated by preparing a variety of water-sugar solutions including glucose, sucrose, fructose, invert, high fructose corn syrup and malt extract (dominantly maltose sugar) in four brix levels ranged within 3-12. Moreover, samples were tested with mixing the sugars in a solution. The statistical method of principal component analysis (PCA) was evaluated for detecting and discriminating different types of sugars from dielectric spectral data. PCA with two principal components PC1 and PC2, showed a distinct separation of sugars in three visual groups of sucrose and high fructose corn syrup, fructose and invert and glucose and malt. Irrespective of glucose, the mixed sugar solutions were discriminated from single sugar solutions in two groups. The results of this study showed a promising potential of dielectric method for detecting different sugars, however, the cumulative dielectric effect of the mixed sugars was not discriminable which is expected to be detected with greater range of frequency.< p >< p >< p >One of the most important ingredients of most foods is sugar, so it is important to detect the type of sugar in foods. In this study, a cylindrical dielectric sensor using a function generator and a spectrum analyzer was used to measure dielectric spectra in the range of 0-150 MHz to detect different sugars in water-sugar solutions. Dielectric spectra were investigated by preparing a variety of water-sugar solutions including glucose, sucrose, fructose, invert, high fructose corn syrup and malt extract (dominantly maltose sugar) in four brix levels ranged within 3-12. Moreover, samples were tested with mixing the sugars in a solution. The statistical method of principal component analysis (PCA) was evaluated for detecting and discriminating different types of sugars from dielectric spectral data. PCA with two principal components PC1 and PC2, showed a distinct separation of sugars in three visual groups of sucrose and high fructose corn syrup, fructose and invert and glucose and malt. Irrespective of glucose, the mixed sugar solutions were discriminated from single sugar solutions in two groups. The results of this study showed a promising potential of dielectric method for detecting different sugars, however, the cumulative dielectric effect of the mixed sugars was not discriminable which is expected to be detected with greater range of frequency.https://jift.irost.ir/article_1053_0c8d45a763ff593dbcf698b8b15f5062.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing methodPhysicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method431442106510.22104/jift.2020.3406.1815FAMahnazMazaheri AsadiDepartment of Biotechnology Institute, Iranian Research Organization of
Science and Technology (IROST), Tehran, IranAbradatMosallaieDepartment of Biotechnology Institute, Iranian Research Organization of
Science and Technology (IROST), Tehran, IranJournal Article20190107The purpose of this research is to investigate the unique properties of Yellow olive harvested from Tarem (Ghazvin province) using alkaline processing method. We looked at different salt concentrations (4%, 8% and 10%) and lactic acid concentrations (0.0% and 0.5%) using alkaline method for 210 days of processing. For different salt and lactic acid concentrations, we measured the physicochemical properties such as pH, total phenol, Reducing sugars and fatty acid profiles for both the olives and the curing liquid. The results shows: Total phenol decreases in the olive and increases in the curing liquid as the processing time increases. Increasing salt concentration, increases total phenol in the olive. Lactic acid decreases total phenol in the olive and increases it in the curing fluid. Longer processing time results in lowering pH in the olive and increasing pH in the curing liquid. Lowering pH in the olive is an important factor in improving quality by reducing product contamination during processing. Reducing sugars are consumed by microorganisms during the processing, thus their concentration decreases as the processing time increases. The highest drop in concentration was noticed in 8% salt group. Also the reducing sugar concentration was more drastically reduced in groups that contained lactic acid compre to the groups without any lactic acid. This is probably due to lactic acid decreasing pH resulting in increased activity of micro-oganisms. Results of fatty acid profile for both saturated and unsaturated fatty acids show an increase in ω6 compare to the raw olive. However the ratio on ω3/ω6 was reduced in all groups compare to the raw olive. Our research shows that increasing salt concentration and using lactic acid can reduce pH and increase the activity levels of desirable micro-organism resulting in cured olives with improved quality and increased shelf life.The purpose of this research is to investigate the unique properties of Yellow olive harvested from Tarem (Ghazvin province) using alkaline processing method. We looked at different salt concentrations (4%, 8% and 10%) and lactic acid concentrations (0.0% and 0.5%) using alkaline method for 210 days of processing. For different salt and lactic acid concentrations, we measured the physicochemical properties such as pH, total phenol, Reducing sugars and fatty acid profiles for both the olives and the curing liquid. The results shows: Total phenol decreases in the olive and increases in the curing liquid as the processing time increases. Increasing salt concentration, increases total phenol in the olive. Lactic acid decreases total phenol in the olive and increases it in the curing fluid. Longer processing time results in lowering pH in the olive and increasing pH in the curing liquid. Lowering pH in the olive is an important factor in improving quality by reducing product contamination during processing. Reducing sugars are consumed by microorganisms during the processing, thus their concentration decreases as the processing time increases. The highest drop in concentration was noticed in 8% salt group. Also the reducing sugar concentration was more drastically reduced in groups that contained lactic acid compre to the groups without any lactic acid. This is probably due to lactic acid decreasing pH resulting in increased activity of micro-oganisms. Results of fatty acid profile for both saturated and unsaturated fatty acids show an increase in ω6 compare to the raw olive. However the ratio on ω3/ω6 was reduced in all groups compare to the raw olive. Our research shows that increasing salt concentration and using lactic acid can reduce pH and increase the activity levels of desirable micro-organism resulting in cured olives with improved quality and increased shelf life.https://jift.irost.ir/article_1065_075f3c3f0a125719aefd6719b98eb24a.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberryEvaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry443456106610.22104/jift.2020.3811.1902FADinaShahrampourFood science and technology, Gorgan University of Agricultural Sciences &amp; Natural ResourcesMortezaKhomeiriDept of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural ResourcesMahbobehKashiriDept of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural ResourcesSayyed Mohammad AliRazaviProfessor in food physics and Engineering in Department of Food Science&amp; Technology , Agriculture Faculty , Ferdowsi University of Mashhad, IranJournal Article20190920Low storage time and high spoilage rate of some fruits, such as strawberries, can cause many economic losses to countries every year. Therefore, the application of new methods such as edible coatings can be effective in resolving this problem. In this study, the effects of calcium alginate coating contain native probiotic bacterium L. plantarum KMC45 and bacterial suspension in distilled water on the qualitative characteristics of produced probiotic strawberry during two weeks storage in refrigerated were investigated. The results showed that the application of calcium alginate containing probiotic bacteria was more effective in preserving the strawberry quality characteristics than the treatment of immersion in the probiotic bacterial suspension. This treatment compared to control treatment decreased the weight loss, texture softening as well as the decay percentage of strawberries during the 14-days by 2.38, 1.31 and 40%, respectively. Also in this study, changes in color indexes such as L *, Hugh angle and chromium in the coated samples were less than the control treatment. In addition, the results of total viable count of L. plantarum KMC45 in different strawberry treatments during storage at 4 ° C showed that after two weeks, the decline of population in bacterial suspension coating treatment was 2.97 log, while in the calcium alginate coating treatment was only 0.95 log. The calcium alginate coating was not affected on the taste and odor of strawberry, but it increased the score of other sensory characteristics such as texture, appearance, and overall acceptance compared to the other two treatments. Therefore, calcium alginate coating is recommended as a suitable carrier for the transfer of probiotic microorganisms to fresh strawberry, which can increase the shelf life of them and promote the production and development of new probiotic products.Low storage time and high spoilage rate of some fruits, such as strawberries, can cause many economic losses to countries every year. Therefore, the application of new methods such as edible coatings can be effective in resolving this problem. In this study, the effects of calcium alginate coating contain native probiotic bacterium L. plantarum KMC45 and bacterial suspension in distilled water on the qualitative characteristics of produced probiotic strawberry during two weeks storage in refrigerated were investigated. The results showed that the application of calcium alginate containing probiotic bacteria was more effective in preserving the strawberry quality characteristics than the treatment of immersion in the probiotic bacterial suspension. This treatment compared to control treatment decreased the weight loss, texture softening as well as the decay percentage of strawberries during the 14-days by 2.38, 1.31 and 40%, respectively. Also in this study, changes in color indexes such as L *, Hugh angle and chromium in the coated samples were less than the control treatment. In addition, the results of total viable count of L. plantarum KMC45 in different strawberry treatments during storage at 4 ° C showed that after two weeks, the decline of population in bacterial suspension coating treatment was 2.97 log, while in the calcium alginate coating treatment was only 0.95 log. The calcium alginate coating was not affected on the taste and odor of strawberry, but it increased the score of other sensory characteristics such as texture, appearance, and overall acceptance compared to the other two treatments. Therefore, calcium alginate coating is recommended as a suitable carrier for the transfer of probiotic microorganisms to fresh strawberry, which can increase the shelf life of them and promote the production and development of new probiotic products.https://jift.irost.ir/article_1066_f3b3fafd7c9cd10a141398b5ee289d31.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Fabrication and implementation of a biosensor for health evaluation in raw milkFabrication and implementation of a biosensor for health evaluation in raw milk457468107410.22104/jift.2019.3581.1860FAAyatMohammad-RazdariPh.D. student, Department of Mechanical Engineering Biosystems, Faculty of Agriculture, Shahrekord University, Shahrekord, IranSajadRostamishahrekord universityZahraIzadiShahrekord University.MahdiGhasemi-VarnamkhastiAssociate professor, Shahrekord UniversityAli AEnsafiProfessor, Department of Chemistry, Isfahan University of Technology.MojtabaBonyadianAssociate Professor, Department of Health and Food Quality Control, Faculty of Veterinary
Medicine, Shahrekord University.Journal Article20190429The use of veterinary drugs, including antibiotics, leads to their aggregation in livestock products such as meat, milk, and eggs. Therefore, rapid, accurate and economy detection of antibiotics for monitoring of food security is necessary. In the current research, a biosensor based on pencil graphite electrode modified with grapheme and gold nanoparticles for detection of β-lactam antibiotic in milk samples was fabricated. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) techniques for evaluation of surface electrode changes were applied. Under optimal conditions, using the EIS method specified that in the ranges of 1×10-15 to 1×10-5 M, The relationship between charge transfer resistance and the logarithm of antibiotic concentration was linear and the regression equation was y=119x+2600 (R²=0.977). The current peaks in three measures were achieved as 18, 19.5 and 19 µA. calculation of relative standard deviation (RSD=3.31%) that indicated an acceptable repeatability for biosensor. For investigating of reproducibility, RDS for current peaks was 8.94% that showed a good reproducibility for biosensor. The selectivity of a biosensor in the presence of three antibiotics including streptomycin, tetracycline, and sulfadiazine was checked. Data of charge transfer resistance was indicated that biosensor has non-significant the response towards the other antibiotics. The results showed that biosensor response decreased by 6% after 18 days compared with the first day, which indicates good stability for biosensor. The percentage recovery range for milk samples at concentrations of 1 × 10-9 and 1× 10-11 M for two samples of cow and sheep milk was obtained as 92.3 to 104% in three replications, which indicates an acceptable recovery range for proposed biosensor.The use of veterinary drugs, including antibiotics, leads to their aggregation in livestock products such as meat, milk, and eggs. Therefore, rapid, accurate and economy detection of antibiotics for monitoring of food security is necessary. In the current research, a biosensor based on pencil graphite electrode modified with grapheme and gold nanoparticles for detection of β-lactam antibiotic in milk samples was fabricated. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) techniques for evaluation of surface electrode changes were applied. Under optimal conditions, using the EIS method specified that in the ranges of 1×10-15 to 1×10-5 M, The relationship between charge transfer resistance and the logarithm of antibiotic concentration was linear and the regression equation was y=119x+2600 (R²=0.977). The current peaks in three measures were achieved as 18, 19.5 and 19 µA. calculation of relative standard deviation (RSD=3.31%) that indicated an acceptable repeatability for biosensor. For investigating of reproducibility, RDS for current peaks was 8.94% that showed a good reproducibility for biosensor. The selectivity of a biosensor in the presence of three antibiotics including streptomycin, tetracycline, and sulfadiazine was checked. Data of charge transfer resistance was indicated that biosensor has non-significant the response towards the other antibiotics. The results showed that biosensor response decreased by 6% after 18 days compared with the first day, which indicates good stability for biosensor. The percentage recovery range for milk samples at concentrations of 1 × 10-9 and 1× 10-11 M for two samples of cow and sheep milk was obtained as 92.3 to 104% in three replications, which indicates an acceptable recovery range for proposed biosensor.https://jift.irost.ir/article_1074_c6d6625bb2fd1296d7c6671407e236de.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X8420210723Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extractOptimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract469484105410.22104/jift.2021.4950.2045FAParvinSharayeiAREEOElhamAzarpazhoohAgricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, MashhadShahinZomorodiAgricultural Engineering Research Department, West Azerbaijan Agricultural Research Center, AREEO, Urmia,SoodabehEynafsharAgricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.Journal Article20210523The goal of this research was to find the best way to use shrimp shell as a source of astaxanthin and as an agricultural waste in shrimp processing site. For this purpose, first shrimp shell extract was extracted with the assisting ultrasonic . Then it was encapsulated using different walls (modified starch and maltodextrin with hydrolysis degree of 7 and 20) and spray drying method. Wall composition design was performed using response surface method and simplex lattice design with augmented axial points in mixture design (14 wall compositions). Evaluation of physicochemical properties of microcapsules (moisture content, microencapsulating efficiency, astaxanthin content and antioxidant power) showed that the use of a mixture of maltodextrin and modified starch walls up to the center point of the triangular design (33.33%) improved the physicochemical properties compared to using of walls alone. Optimization of different wall concentrations for microencapsulation of shrimp shell extract containing astaxanthin using numerical and graphical optimization showed that the optimal wall composition containing 18.40% of maltodextrin with a hydrolysis degree7, 41.78% of modified starch and 39.81% of maltodextrin with a hydrolysis degree 20. Also, the stability of astaxanthin in microcapsules during 42 days of storage in different conditions of temperature (4 and 25ͦ C) and humidity (52 and 75%) showed that the amount of astaxanthin decreased linear in all samples (linear coefficient more than 98%), but the amount of final astaxanthin in different samples was significantly different from each other (p <0.5). Reducing the temperature and relative humidity of the storage environment resulted in better preservation of astaxanthin in microcapsules and microcapsules containing optimal wall composition and equal composition of each walls at 4 ° C and relative humidity of 52% had the highest stability of astaxanthin with half-life 94.93 and 92.42 days, respectively compared to other microcapsules.The goal of this research was to find the best way to use shrimp shell as a source of astaxanthin and as an agricultural waste in shrimp processing site. For this purpose, first shrimp shell extract was extracted with the assisting ultrasonic . Then it was encapsulated using different walls (modified starch and maltodextrin with hydrolysis degree of 7 and 20) and spray drying method. Wall composition design was performed using response surface method and simplex lattice design with augmented axial points in mixture design (14 wall compositions). Evaluation of physicochemical properties of microcapsules (moisture content, microencapsulating efficiency, astaxanthin content and antioxidant power) showed that the use of a mixture of maltodextrin and modified starch walls up to the center point of the triangular design (33.33%) improved the physicochemical properties compared to using of walls alone. Optimization of different wall concentrations for microencapsulation of shrimp shell extract containing astaxanthin using numerical and graphical optimization showed that the optimal wall composition containing 18.40% of maltodextrin with a hydrolysis degree7, 41.78% of modified starch and 39.81% of maltodextrin with a hydrolysis degree 20. Also, the stability of astaxanthin in microcapsules during 42 days of storage in different conditions of temperature (4 and 25ͦ C) and humidity (52 and 75%) showed that the amount of astaxanthin decreased linear in all samples (linear coefficient more than 98%), but the amount of final astaxanthin in different samples was significantly different from each other (p <0.5). Reducing the temperature and relative humidity of the storage environment resulted in better preservation of astaxanthin in microcapsules and microcapsules containing optimal wall composition and equal composition of each walls at 4 ° C and relative humidity of 52% had the highest stability of astaxanthin with half-life 94.93 and 92.42 days, respectively compared to other microcapsules.https://jift.irost.ir/article_1054_36be0038d9f95c19570796f5966664da.pdf