Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour 101 118 1222 10.22104/ift.2022.5897.2125 FA Elham Azadfar Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran Amir Hossein Elhami Rad Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran Akram Sharifi Islamic Azad university of Qazvin 0000-0003-1315-5266 Mohammad Armin Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran Journal Article 2022 10 16 The current research aims to compare the effect of green (enzymatic and ultrasoundic) and conventional (acidic and alkaline) extraction methods on the yield (total-dietary fiber (TDF), soluble-dietary fiber (SDF) and insoluble-dietary fiber (IDF)), chemical composition, and hydration properties of olive-pomace DF. The rheological properties of doughs containing different amounts (0, 5, 10, and 15%) of SDF were investigated. The yield of TDF was 74.79 (ultrasonic method)- 90.2% (enzymatic method) which 12.12 -21.68 % of them was SDF. The moisture content of SDF was higher than IDF. The ash and protein contents of IDF were higher than SDF. The extraction method had no significant effect on the moisture and ash content of SDF. The lowest protein content was observed in DF extracted by the enzymic method (P < 0.05). The highest and lowest swelling-power and solubility-index were obtained for the fiber extracted by the enzymic and ultrasonic methods, respectively due to the level water absorption of this fiber. The enrichment of wheat flour with SDF extracted by enzymatic method showed by increasing the fiber level to 10%, the dough-development, stability time and FQN increased, while the softening-degree decreased significantly. Replacing 15 % wheat-flour with SDF led to increasing resistance to extension and energy of doughs. The extensibility of the dough increased significantly with the addition of 5% fiber, while the addition of 10% fiber reduced this index to less than the control value. Overall, although the performance of the enzymatic method was significantly higher than other ones, this method was very time-consuming which limits its application in food-industry. Using a combination of green methods to accelerate enzymatic extraction can be a topic for future research. Furthermore, the replacement of ⁓10 % of wheat flour with SDF showed acceptable rheological properties which can meet the expectation for high-quality and nutritional value bread. The current research aims to compare the effect of green (enzymatic and ultrasoundic) and conventional (acidic and alkaline) extraction methods on the yield (total-dietary fiber (TDF), soluble-dietary fiber (SDF) and insoluble-dietary fiber (IDF)), chemical composition, and hydration properties of olive-pomace DF. The rheological properties of doughs containing different amounts (0, 5, 10, and 15%) of SDF were investigated. The yield of TDF was 74.79 (ultrasonic method)- 90.2% (enzymatic method) which 12.12 -21.68 % of them was SDF. The moisture content of SDF was higher than IDF. The ash and protein contents of IDF were higher than SDF. The extraction method had no significant effect on the moisture and ash content of SDF. The lowest protein content was observed in DF extracted by the enzymic method (P < 0.05). The highest and lowest swelling-power and solubility-index were obtained for the fiber extracted by the enzymic and ultrasonic methods, respectively due to the level water absorption of this fiber. The enrichment of wheat flour with SDF extracted by enzymatic method showed by increasing the fiber level to 10%, the dough-development, stability time and FQN increased, while the softening-degree decreased significantly. Replacing 15 % wheat-flour with SDF led to increasing resistance to extension and energy of doughs. The extensibility of the dough increased significantly with the addition of 5% fiber, while the addition of 10% fiber reduced this index to less than the control value. Overall, although the performance of the enzymatic method was significantly higher than other ones, this method was very time-consuming which limits its application in food-industry. Using a combination of green methods to accelerate enzymatic extraction can be a topic for future research. Furthermore, the replacement of ⁓10 % of wheat flour with SDF showed acceptable rheological properties which can meet the expectation for high-quality and nutritional value bread.

https://jift.irost.ir/article_1222_3a029f04d76d32e79367c4b3255dda4d.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese 119 133 1205 10.22104/ift.2022.5781.2116 FA Hossein Jooyandeh Agricultural Sciences and Natural Resources University of Khuzestan 0000-0002-1516-7052 Mohammad Amin Mehrnia Agricultural Sciences and Natural Resources University of Khuzestan Mohammad Hojjati Agricultural Sciences and Natural Resources University of Khuzestan Behrooz Alizadeh Behbahani Agricultural Sciences and Natural Resources University of Khuzestan Journal Article 2022 08 07 Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochemical characteristics and microstructure of tofu. After soaking and grinding soybeans with water (1: 6 ratio), the mixture was sonicated (frequency of 37 KHz with power of 520 W and temperature of 40 °C) at three time levels (0, 15 and 30 minutes). TG treatment of soymilk was performed at three levels (0, 0.35 and 0.7 Unit/g soymilk protein). After Tofu preparation with calcium sulfate as coagulant, the effect of these treatments on the studied parameters were investigated during two months storage (0, 30 and 60 days) under refrigeration conditions. The results showed that with increasing enzyme concentration, moisture content and production yield of tofu meaningfully increased while protein and fat contents slightly changed (p>0.05). Increasing the ultrasound time also significantly increased moisture content and yield of cheese making while considerably reduced the protein and fat content of cheese analogues. Moreover, as the storage time had no effect on yield, pH and chemical components of samples (p>0.05). Evaluation of the color of the product with a colorimeter showed that with increasing enzyme concentration, the amount of lightness (L*) increased and redness (a*) decreased significantly while yellowness (b*) insignificantly changed. Also, with increasing the ultrasound period and storage time, the amount of redness (a*) and yellowness (b*) parameters increased and the lightness (L*) decreased significantly. Microstructure of soy cheeses showed that TG treatment contrarily caused a compact structure in protein matrix of tofu samples. The results of this study showed that by using 15 minute ultrasound time and 0.7 transglutaminase concentration (Unit/g soymilk protein), a tofu with the acceptable quality and noticeable yield could be produced. Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochemical characteristics and microstructure of tofu. After soaking and grinding soybeans with water (1: 6 ratio), the mixture was sonicated (frequency of 37 KHz with power of 520 W and temperature of 40 °C) at three time levels (0, 15 and 30 minutes). TG treatment of soymilk was performed at three levels (0, 0.35 and 0.7 Unit/g soymilk protein). After Tofu preparation with calcium sulfate as coagulant, the effect of these treatments on the studied parameters were investigated during two months storage (0, 30 and 60 days) under refrigeration conditions. The results showed that with increasing enzyme concentration, moisture content and production yield of tofu meaningfully increased while protein and fat contents slightly changed (p>0.05). Increasing the ultrasound time also significantly increased moisture content and yield of cheese making while considerably reduced the protein and fat content of cheese analogues. Moreover, as the storage time had no effect on yield, pH and chemical components of samples (p>0.05). Evaluation of the color of the product with a colorimeter showed that with increasing enzyme concentration, the amount of lightness (L*) increased and redness (a*) decreased significantly while yellowness (b*) insignificantly changed. Also, with increasing the ultrasound period and storage time, the amount of redness (a*) and yellowness (b*) parameters increased and the lightness (L*) decreased significantly. Microstructure of soy cheeses showed that TG treatment contrarily caused a compact structure in protein matrix of tofu samples. The results of this study showed that by using 15 minute ultrasound time and 0.7 transglutaminase concentration (Unit/g soymilk protein), a tofu with the acceptable quality and noticeable yield could be produced.

https://jift.irost.ir/article_1205_b571ecea16a9824023ee1af16897a582.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP 152 135 1219 10.22104/ift.2022.5856.2122 FA Parinaz Asgari FUM Nasser Sedaghat FUM Seyed Mahmoud Mousavi FUM Journal Article 2022 10 12 High metabolic and transpiration activity and respiration rate of the edible seed sprouts reduce their quality. The modified atmosphere packaging technique and coating are used to maintain the quality and increase the shelf life of fresh-cut fruits and vegetables. The improvement of the space inside the package is made by the interaction between the two processes of product respiration and gas transfer and film permeability. To overcome the limitations of this system, perforated-modified atmosphere packaging was proposed. This study aims to investigate the effect of basil seed mucilage-based coating and modified atmosphere packaging on the kinetics of variations in sensory characteristics and lightness of fresh wheat sprouts. The coated and uncoated fresh wheat sprouts were packed into polyethylene bags (42 μm ), the bags had one and two holes (500 μm) and some others had no holes. The treatments were kept at 10 ˚C for nine days and experiments were performed every three days. Sensory properties were examined by consumers and lightness was by Hunterlab. Zero- or first-order kinetics were used for modeling and the effect of temperature was demonstrated using the Arrhenius equation. Shown that coating, perforations, storage time, and simultaneous interaction of coating and storage time are significantly effective on fresh wheat sprouts' lightness and overall acceptability (P˂0.05). The Low lightness in the package no hole, was related to the consumption of oxygen and the production of carbon dioxide and ethanol. The simultaneous use of perforated-modified atmosphere packaging (two holes) and basil seed mucilage-based coating had a positive effect on the quality characteristics of wheat sprouts. Pearson's correlation coefficient above indicates a strong correlation between sensory attributes and physicochemical properties (r≥91). The coefficient, the zero-order kinetic was selected for overall acceptability and lightness. R2> 0.96 expressed the correlation between laboratory and predicted data for lightness and overall acceptability. High metabolic and transpiration activity and respiration rate of the edible seed sprouts reduce their quality. The modified atmosphere packaging technique and coating are used to maintain the quality and increase the shelf life of fresh-cut fruits and vegetables. The improvement of the space inside the package is made by the interaction between the two processes of product respiration and gas transfer and film permeability. To overcome the limitations of this system, perforated-modified atmosphere packaging was proposed. This study aims to investigate the effect of basil seed mucilage-based coating and modified atmosphere packaging on the kinetics of variations in sensory characteristics and lightness of fresh wheat sprouts. The coated and uncoated fresh wheat sprouts were packed into polyethylene bags (42 μm ), the bags had one and two holes (500 μm) and some others had no holes. The treatments were kept at 10 ˚C for nine days and experiments were performed every three days. Sensory properties were examined by consumers and lightness was by Hunterlab. Zero- or first-order kinetics were used for modeling and the effect of temperature was demonstrated using the Arrhenius equation. Shown that coating, perforations, storage time, and simultaneous interaction of coating and storage time are significantly effective on fresh wheat sprouts' lightness and overall acceptability (P˂0.05). The Low lightness in the package no hole, was related to the consumption of oxygen and the production of carbon dioxide and ethanol. The simultaneous use of perforated-modified atmosphere packaging (two holes) and basil seed mucilage-based coating had a positive effect on the quality characteristics of wheat sprouts. Pearson's correlation coefficient above indicates a strong correlation between sensory attributes and physicochemical properties (r≥91). The coefficient, the zero-order kinetic was selected for overall acceptability and lightness. R2> 0.96 expressed the correlation between laboratory and predicted data for lightness and overall acceptability.

https://jift.irost.ir/article_1219_2715518c875999308842e3455eda2fe3.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. 153 169 1186 10.22104/ift.2022.3529.2112 FA Parivash Zandi Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran Mandana Bimakr Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran Ali Ganjloo Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran 0000-0002-3298-4492 Journal Article 2022 07 03 In this study, the recovery of bioactive compounds from Catharanthus roseus L. using microwave-assisted extraction technology was evaluated and optimized through response surface methodology based on the Box-Behnken design. Microwave power (100-300 W), sample to solvent ratio (1:20-1:40 w/v) and microwave irradiation time (9-14 min) were independent variables. Optimization was performed using numerical technique with the aim of maximizing the extraction yield and total phenolic content. Based on the obtained results, the effect of all studied independent variables on the extraction yield and total phenolic content was significant (p<0.05). Optimal extraction conditions were microwave power of 250 W, microwave irradiation time of 11 min and sample to solvent ratio of 1:33 w/v. Under optimal conditions, the amount of extraction yield and total phenolic content were 18.21% and 118.40 mg GAE/g, respectively. The traditional Soxhlet method was used to evaluate the efficiency of microwave-assisted extraction technology. The traditional method performed better quantitatively (29.68±0.19%) but qualitatively (total phenolic content (16.19±0.18 mg GAE/g) and free radical scavenging activity (10.17±0.14%DPPHsc and 8.34±0.17%HOsc)) was far less effective than the microwave-assisted extraction method. The results revealed that more phenolic bioactive compounds can be achieved with the desired anti-radical activity in a shorter time and with less energy consumption using microwave-assisted extraction method. In this study, the recovery of bioactive compounds from Catharanthus roseus L. using microwave-assisted extraction technology was evaluated and optimized through response surface methodology based on the Box-Behnken design. Microwave power (100-300 W), sample to solvent ratio (1:20-1:40 w/v) and microwave irradiation time (9-14 min) were independent variables. Optimization was performed using numerical technique with the aim of maximizing the extraction yield and total phenolic content. Based on the obtained results, the effect of all studied independent variables on the extraction yield and total phenolic content was significant (p<0.05). Optimal extraction conditions were microwave power of 250 W, microwave irradiation time of 11 min and sample to solvent ratio of 1:33 w/v. Under optimal conditions, the amount of extraction yield and total phenolic content were 18.21% and 118.40 mg GAE/g, respectively. The traditional Soxhlet method was used to evaluate the efficiency of microwave-assisted extraction technology. The traditional method performed better quantitatively (29.68±0.19%) but qualitatively (total phenolic content (16.19±0.18 mg GAE/g) and free radical scavenging activity (10.17±0.14%DPPHsc and 8.34±0.17%HOsc)) was far less effective than the microwave-assisted extraction method. The results revealed that more phenolic bioactive compounds can be achieved with the desired anti-radical activity in a shorter time and with less energy consumption using microwave-assisted extraction method.

https://jift.irost.ir/article_1186_2b6d65b9a9445c4271ab9076ead5605a.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method 171 188 1240 10.22104/ift.2023.5973.2130 FA Yousef Abbaspour-Gilandeh University of Mohaghegh Ardabili 0000-0002-9999-7845 Mohammad Kaveh Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran. Journal Article 2022 12 12 Introduction: Drying is a common technology that provides a long post-harvest storage period for products such as cantaloupe. Hot air drying is a method that, if the conditions are optimized, gives the product better appearance and improved textural properties. In this study, drying time, specific energy consumption, energy efficiency, shrinkage, rehydration ratio, changes in total color, phenol and antioxidant content were modeled to optimize drying factors (air temperature and air velocity) using the response surface method. Materials and methods: The drying processes of the samples were investigated at three temperature levels of 50, 60 and 70 °C and three velocity levels 0.5, 1 and 1.5 m/s. For optimization of the drying conditions (drying time, SEC, energy efficiency, shrinkage, RR, color changes, TPC and AC), the influences of two levels of independent variables including air temperature and air velocity were assessed by response surface method through a face-centered central composite design. Results and discussion: The results showed that in the drying of cantaloupe using the hot air method by increasing the inlet air temperature and decreasing the air velocity, energy efficiency, rehydration ratio, total phenol content and antioxidant were increased, while drying time, specific energy consumption, shrinkage and color changes were reduced. The optimum point for drying cantaloupe samples was obtained at an air temperature of 70 °C and air velocity of 0.5 m/s. The results showed that drying at higher temperatures increases the desirability index of the model obtained from the response surface method. Conclusions: The authors believe the outcomes of the present study can be used as a framework for choosing efficient drying parameters for drying cantaloupe or similar fruits in HAD systems Introduction: Drying is a common technology that provides a long post-harvest storage period for products such as cantaloupe. Hot air drying is a method that, if the conditions are optimized, gives the product better appearance and improved textural properties. In this study, drying time, specific energy consumption, energy efficiency, shrinkage, rehydration ratio, changes in total color, phenol and antioxidant content were modeled to optimize drying factors (air temperature and air velocity) using the response surface method. Materials and methods: The drying processes of the samples were investigated at three temperature levels of 50, 60 and 70 °C and three velocity levels 0.5, 1 and 1.5 m/s. For optimization of the drying conditions (drying time, SEC, energy efficiency, shrinkage, RR, color changes, TPC and AC), the influences of two levels of independent variables including air temperature and air velocity were assessed by response surface method through a face-centered central composite design. Results and discussion: The results showed that in the drying of cantaloupe using the hot air method by increasing the inlet air temperature and decreasing the air velocity, energy efficiency, rehydration ratio, total phenol content and antioxidant were increased, while drying time, specific energy consumption, shrinkage and color changes were reduced. The optimum point for drying cantaloupe samples was obtained at an air temperature of 70 °C and air velocity of 0.5 m/s. The results showed that drying at higher temperatures increases the desirability index of the model obtained from the response surface method. Conclusions: The authors believe the outcomes of the present study can be used as a framework for choosing efficient drying parameters for drying cantaloupe or similar fruits in HAD systems

https://jift.irost.ir/article_1240_a9078e8653368c9c291ae2f8b74012e7.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 10 2 2023 01 21 Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil 189 201 1227 10.22104/ift.2022.5790.2118 FA Fateme Chavoshi Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran Mostsfa Shahidi Research Institute of Food Science and Technology Mohsen Vazifedoust Km. 12- Mashhad/ Quchan Highway- 0000-0001-6618-7283 Ahmad Zendehdel Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran Journal Article 2022 09 06 Edible films and coatings are thin layers of biopolymers that are used as food coatings. Due to the many disadvantages of synthetic packaging materials, such as the migration of packaging compounds into food, creating environmental pollution and the problem of waste recycling, the use of edible films for food packaging has recently increased significantly. Edible films based on Psyllium seed gum are a good source for preparing edible films due to their easy availability and affordable price. In this research, edible films based on Psyllium seed gum enriched with different proportions of Oliveria decumbens essential oil were made and the physicochemical characteristics of the films include thickness, moisture content, permeability to water vapor, tensile strength, elongation percentage, characteristics Morphology and thermal properties were investigated. The results of the analysis of Oliveria decumbens essential oil compounds by GC/MS showed that a total of 8 compounds were identified. The results showed that by increasing the amount of Oliveria decumbens essential oil, the thickness and percentage of length of the films increased significantly (p < 0.05), but the moisture content, permeability to water vapor, tensile strength, melting temperature (Tm) and temperature Glass transition (Tg) decreased significantly (p>0.05). Oliveria decumbens essential oil added to the films also showed the softening characteristic which was obtained from the results of strain to breaking point. The homogenous and uniform structure of the control film (without essential oil) was proven in the electron microscope images. Edible films and coatings are thin layers of biopolymers that are used as food coatings. Due to the many disadvantages of synthetic packaging materials, such as the migration of packaging compounds into food, creating environmental pollution and the problem of waste recycling, the use of edible films for food packaging has recently increased significantly. Edible films based on Psyllium seed gum are a good source for preparing edible films due to their easy availability and affordable price. In this research, edible films based on Psyllium seed gum enriched with different proportions of Oliveria decumbens essential oil were made and the physicochemical characteristics of the films include thickness, moisture content, permeability to water vapor, tensile strength, elongation percentage, characteristics Morphology and thermal properties were investigated. The results of the analysis of Oliveria decumbens essential oil compounds by GC/MS showed that a total of 8 compounds were identified. The results showed that by increasing the amount of Oliveria decumbens essential oil, the thickness and percentage of length of the films increased significantly (p < 0.05), but the moisture content, permeability to water vapor, tensile strength, melting temperature (Tm) and temperature Glass transition (Tg) decreased significantly (p>0.05). Oliveria decumbens essential oil added to the films also showed the softening characteristic which was obtained from the results of strain to breaking point. The homogenous and uniform structure of the control film (without essential oil) was proven in the electron microscope images.

https://jift.irost.ir/article_1227_c4851e8e264415c4094e4e85b0baa7cc.pdf