Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate SolutionImpact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution110133510.22104/ift.2023.6500.2154FAFakhreddinSalehiAssociate Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranMoeinInanloodoghouzMSc Student, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranJournal Article20230926One of the recent uses of sonication is to change the composition and structural properties of hydrocolloids. This study aimed to examine the impacts of sonication at different intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the viscosity and rheological properties of sodium alginate solution. The results showed that the apparent viscosity of sodium alginate solution (control sample) decreased from 0.075 to 0.032 Pa.s with increasing shear rate from 12.2 to 134.5 s-1. Also, the apparent viscosity of sodium alginate solution decreased from 0.044 to 0.019 Pa.s with enhancing the sonication time from 0 to 20 min (shear rate=61 s-1, 150 W). Various rheological equations (Power law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were employed to fit the empirical values, and the results confirmed that the Power law model was the best fit to describe the flow behaviour of sodium alginate solution. The consistency coefficient of sodium alginate solution significantly decreased from 0.216 Pa.sn to 0.151 Pa.sn (p<0.05) with enhancing sonication time from 0 to 20 min. Furthermore, the consistency coefficient of sodium alginate solution decreased significantly (p<0.05) while the ultrasonic power enhanced. Flow behaviour index of sodium alginate solution enhanced significantly (p<0.05) while the intensity and duration of ultrasound treatment enhanced.One of the recent uses of sonication is to change the composition and structural properties of hydrocolloids. This study aimed to examine the impacts of sonication at different intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the viscosity and rheological properties of sodium alginate solution. The results showed that the apparent viscosity of sodium alginate solution (control sample) decreased from 0.075 to 0.032 Pa.s with increasing shear rate from 12.2 to 134.5 s-1. Also, the apparent viscosity of sodium alginate solution decreased from 0.044 to 0.019 Pa.s with enhancing the sonication time from 0 to 20 min (shear rate=61 s-1, 150 W). Various rheological equations (Power law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were employed to fit the empirical values, and the results confirmed that the Power law model was the best fit to describe the flow behaviour of sodium alginate solution. The consistency coefficient of sodium alginate solution significantly decreased from 0.216 Pa.sn to 0.151 Pa.sn (p<0.05) with enhancing sonication time from 0 to 20 min. Furthermore, the consistency coefficient of sodium alginate solution decreased significantly (p<0.05) while the ultrasonic power enhanced. Flow behaviour index of sodium alginate solution enhanced significantly (p<0.05) while the intensity and duration of ultrasound treatment enhanced.https://jift.irost.ir/article_1335_6fc99264221ce5db9b9388b62f405307.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023Evaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed MucilageEvaluation of Physicochemical Properties of Lactobacillus acidophilus ATCC 4356 Cells Encapsulated with Sodium Alginate and Balangu (Lallemantia royleana) Seed Mucilage1124124110.22104/ift.2023.5978.2127FASeyed SaeedSekhavatizadehAssistance Proffesor, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Fars, Iran.TinaYaghoobpourDepartment of Clinical Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, IranJournal Article20221127This study aimed to improve the survival rate of Lactobacillus acidophilus (LA) under harsh conditions. Therefore, the extrusion encapsulation technique was employed to apply the Balangu (Lallemantia royleana) Seed Mucilage (BSM) as a second coating material at concentrations of 0.2, 0.4, 0.6, and 0.8%. We evaluated the physicochemical properties and feasibility between the free and microencapsulated forms during simulation gastrointestinal conditions. The results showed that the beads produced were spherical. Increasing the concentration of BSM significantly increased the bead diameter, but the L* parameter remained constant. It was obvious that the free and microencapsulated forms were reduced at 72° C. Whereas, a longer shelf life was observed in the beads compared to the free bacteria. In addition, the non-capsulated bacteria and the microencapsulated forms were decreased through storage and under simulated gastrointestinal conditions. LA counts showed decreased levels of 6.47 and 4.65 log units, respectively, after exposure to simulated gastrointestinal conditions. Microencapsulated LA (MLA) had a 77.56% survival ability in the MRS broth after 28 days in cold storage. The results of this study showed that the use of BSM can extend the survival ability of MLA (43.22, 22.58, 24.76 and 1.46%) in comparison to FLA, during the heat stress, salt and acid condition, refrigerated storage, and simulation gastrointestinal condition respectively. In comparison to quince seed mucilage, the BSM bead revealed a greater survival rate during the simulated gastrointestinal condition but lower survival at 72° C.This study aimed to improve the survival rate of Lactobacillus acidophilus (LA) under harsh conditions. Therefore, the extrusion encapsulation technique was employed to apply the Balangu (Lallemantia royleana) Seed Mucilage (BSM) as a second coating material at concentrations of 0.2, 0.4, 0.6, and 0.8%. We evaluated the physicochemical properties and feasibility between the free and microencapsulated forms during simulation gastrointestinal conditions. The results showed that the beads produced were spherical. Increasing the concentration of BSM significantly increased the bead diameter, but the L* parameter remained constant. It was obvious that the free and microencapsulated forms were reduced at 72° C. Whereas, a longer shelf life was observed in the beads compared to the free bacteria. In addition, the non-capsulated bacteria and the microencapsulated forms were decreased through storage and under simulated gastrointestinal conditions. LA counts showed decreased levels of 6.47 and 4.65 log units, respectively, after exposure to simulated gastrointestinal conditions. Microencapsulated LA (MLA) had a 77.56% survival ability in the MRS broth after 28 days in cold storage. The results of this study showed that the use of BSM can extend the survival ability of MLA (43.22, 22.58, 24.76 and 1.46%) in comparison to FLA, during the heat stress, salt and acid condition, refrigerated storage, and simulation gastrointestinal condition respectively. In comparison to quince seed mucilage, the BSM bead revealed a greater survival rate during the simulated gastrointestinal condition but lower survival at 72° C.https://jift.irost.ir/article_1241_41dd7bfb466aaa6a8d05c4838e2fff16.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023A Green Aqueous Extraction of Peanut Oil using Microwave and DemulsifierA Green Aqueous Extraction of Peanut Oil using Microwave and Demulsifier2533127910.22104/ift.2023.6229.2137FAAnvarShalmashiJournal Article20230408In this study, distilled water was used as a sustainable solvent for extracting oil from peanuts using a salt-aided microwave technique. Furthermore several critical parameters were considered to achieve an optimal oil yield result. The oil extraction yield was compared to that obtained by soxhlet (43%) with n-hexan. In aqueous salt-aided microwave extraction (ASME) method, NaCl and CaCl2 were considered to promote the oil-water demulsification. Accordance to the results, an oil extraction yield of 32.08% was obtained at optimum operating conditions including of the calcium chloride concentration of 0.4 M, water to sample ratio of 20 ml/g, leaching time of 120 min, microwave radiation time of 8 min and microwave power of 720 w. The GC analysis did not show significant differences between the fatty acids profile of the oil extracted through the ASME and the soxhlet extraction (SOXE) methods. In both the extraction methods oleic and linoleic acid were the dominant fatty acids in the peanut oil. Some of the physicochemical properties of the oil such as acid value, iodine value, peroxide value, density and refract index were considered that there were no considerable differences between the two methods, just the acid value of the extracted oil by the ASME method was slightly more than the SOXE method. Also, the research on the total phenolic content and antioxidant activity of the extracted oil showed slightly better results for the ASME method compared to the SOXE method. So the ASME method is a valid technique to obtain an extra green part of peanut oil to consume in the food industry.In this study, distilled water was used as a sustainable solvent for extracting oil from peanuts using a salt-aided microwave technique. Furthermore several critical parameters were considered to achieve an optimal oil yield result. The oil extraction yield was compared to that obtained by soxhlet (43%) with n-hexan. In aqueous salt-aided microwave extraction (ASME) method, NaCl and CaCl2 were considered to promote the oil-water demulsification. Accordance to the results, an oil extraction yield of 32.08% was obtained at optimum operating conditions including of the calcium chloride concentration of 0.4 M, water to sample ratio of 20 ml/g, leaching time of 120 min, microwave radiation time of 8 min and microwave power of 720 w. The GC analysis did not show significant differences between the fatty acids profile of the oil extracted through the ASME and the soxhlet extraction (SOXE) methods. In both the extraction methods oleic and linoleic acid were the dominant fatty acids in the peanut oil. Some of the physicochemical properties of the oil such as acid value, iodine value, peroxide value, density and refract index were considered that there were no considerable differences between the two methods, just the acid value of the extracted oil by the ASME method was slightly more than the SOXE method. Also, the research on the total phenolic content and antioxidant activity of the extracted oil showed slightly better results for the ASME method compared to the SOXE method. So the ASME method is a valid technique to obtain an extra green part of peanut oil to consume in the food industry.https://jift.irost.ir/article_1279_fc411037e86c3d14625736ff7e3f9b5b.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023Analyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative StudyAnalyzing the Chemical Composition and Quality Attributes of Cocoa Butter from Different Producers: A Comparative Study3545134410.22104/ift.2023.1344FAZahraPiravi VanakFood Industries and Agriculture Research Center, Standard Research Institute of IranSolmazAbedinzadehDepartment of Food Science and Technology, Faculty of Nutrition and food science, Tabriz University of MedicalSodeifAzadmard-damirchi3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranMaryamGharachorlooDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad UniversityJournal Article20231028_ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate the compositional characteristics of cocoa butter from different sources to ensure its quality and authenticity. This study aimed to analyze the triacylglycerols, fatty acids, sterols, sterene compounds, extinction coefficient, and Solid Fat Content (SFC) of cocoa butter from nine diverse samples. The findings revealed that the main triacylglycerols were POP (16.07-17.74), SOS (25.73-28.91), and POS (39.12-40.25), while the primary fatty acids were palmitic (26.25-28.96), stearic (32.46-35.64), and oleic acids (31.51-32.47). The dominant sterols were (55.04-56.98 %), stigmasterol (25.4-26.2 %), and campesterol (9.22-10.53 %), with the ratio of stigmasterol to campesterol (2.5 to 2.7) serving as an indicator of authenticity. The study also found minimal levels of stigmastadiene (0.0001–0.0039 ppm), indicating low oxidation products, and measured the SFC content at different temperatures. Overall, this comprehensive analysis provides valuable insights into the composition of cocoa butter from various sources, offering important information for quality control and detection of adulteration._ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate the compositional characteristics of cocoa butter from different sources to ensure its quality and authenticity. This study aimed to analyze the triacylglycerols, fatty acids, sterols, sterene compounds, extinction coefficient, and Solid Fat Content (SFC) of cocoa butter from nine diverse samples. The findings revealed that the main triacylglycerols were POP (16.07-17.74), SOS (25.73-28.91), and POS (39.12-40.25), while the primary fatty acids were palmitic (26.25-28.96), stearic (32.46-35.64), and oleic acids (31.51-32.47). The dominant sterols were (55.04-56.98 %), stigmasterol (25.4-26.2 %), and campesterol (9.22-10.53 %), with the ratio of stigmasterol to campesterol (2.5 to 2.7) serving as an indicator of authenticity. The study also found minimal levels of stigmastadiene (0.0001–0.0039 ppm), indicating low oxidation products, and measured the SFC content at different temperatures. Overall, this comprehensive analysis provides valuable insights into the composition of cocoa butter from various sources, offering important information for quality control and detection of adulteration.https://jift.irost.ir/article_1344_05acb23aa2acbcd1cbdcc67a44fd8111.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parametersEvaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters4759128510.22104/ift.2023.6235.2138FAFatemehJafariChemical Engineering Faculty, Babol Noshirvani University of Technology, Babol, Iran.KamyarMovagharnejadDept. of Thermo-kinetics &amp; Catalyst, Faculty of Chemical Eng., Babol Noshiravani University of Technology, Babol, IranEbrahimSadeghiChemical Engineering Dept., Engineering Faculty, Shomal University, Amol, Iran.Journal Article20230502This research aimed to estimate how sample thickness (3, 5, and 7 mm), air velocity (0.5, 1.25, and 2 ms^(-1)), and infrared lamp power (1000, 1500, and 2000 W) affected the drying characteristics of zucchini slices in a far-infrared dryer. The design of drying tests, which illustrates the relation between input and output variables, was carried out by response surface methodology. Then, the effect of these independent factors on the moisture content (drying time), water activity, total phenolic content, potassium content and total color change was determined. To predict the responses, the most accurate mathematical models were selected using analysis of variance. The results revealed the drying time declined by decreasing the sample thickness and air velocity and increasing the infrared lamp power. Total phenolic content and potassium content had increased multifold after the drying process. An enhancement in sample thickness and infrared lamp power had a positive effect on both of these contents. The minimum and maximum values of total color change were 5.54 and 13.96, respectively. The dried zucchini produced by far-infrared drying is a high-value product that has the potential to be used in food and pharmaceutical industries or in the treatment of diseases as a booster meal.This research aimed to estimate how sample thickness (3, 5, and 7 mm), air velocity (0.5, 1.25, and 2 ms^(-1)), and infrared lamp power (1000, 1500, and 2000 W) affected the drying characteristics of zucchini slices in a far-infrared dryer. The design of drying tests, which illustrates the relation between input and output variables, was carried out by response surface methodology. Then, the effect of these independent factors on the moisture content (drying time), water activity, total phenolic content, potassium content and total color change was determined. To predict the responses, the most accurate mathematical models were selected using analysis of variance. The results revealed the drying time declined by decreasing the sample thickness and air velocity and increasing the infrared lamp power. Total phenolic content and potassium content had increased multifold after the drying process. An enhancement in sample thickness and infrared lamp power had a positive effect on both of these contents. The minimum and maximum values of total color change were 5.54 and 13.96, respectively. The dried zucchini produced by far-infrared drying is a high-value product that has the potential to be used in food and pharmaceutical industries or in the treatment of diseases as a booster meal.https://jift.irost.ir/article_1285_9611f85cc92d19621477b4a93bec61ca.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X11120231023Prediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural NetworkPrediction of Mass Transfer during Osmotic Dehydration of Black Fig Fruits (Ficus carica) in Ternary Systems: Comparison of Response Surface Methodology and Artificial Neural Network6175127810.22104/ift.2023.6155.2136FANedaMaftoonazadAgricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Fars Province, IranAkbarJokarAgricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Fars, Shiraz, Iran.MashallaZareAREEOJournal Article20230303Osmotic dehydration of fig fruits (cv. Sabz) in ternary solution of water, sucrose and sodium chloride at different solution concentrations, temperature and process durations were analyzed. A comparative approach was made between artificial neural network (ANN) and response surface methodology (RSM) to predict the mass transfer parameters. Results showed that all independent variables positively decreased the weight meaning that increasing each factor resulted in increasing weight loss and this relationship was linear. Osmo-dehydrated figs had better quality compared to samples without osmosis. All four independent variables explained 94% of the weight loss, 90% moisture content reduction and 89% of the solid gain. The determined optimum processing conditions were temperature of 60°C, sucrose concentration of 70%, sodium chloride concentration of 5% and immersion time of 5h. The results showed that properly trained ANN model is found to be more accurate in prediction as compared to RSM model.Osmotic dehydration of fig fruits (cv. Sabz) in ternary solution of water, sucrose and sodium chloride at different solution concentrations, temperature and process durations were analyzed. A comparative approach was made between artificial neural network (ANN) and response surface methodology (RSM) to predict the mass transfer parameters. Results showed that all independent variables positively decreased the weight meaning that increasing each factor resulted in increasing weight loss and this relationship was linear. Osmo-dehydrated figs had better quality compared to samples without osmosis. All four independent variables explained 94% of the weight loss, 90% moisture content reduction and 89% of the solid gain. The determined optimum processing conditions were temperature of 60°C, sucrose concentration of 70%, sodium chloride concentration of 5% and immersion time of 5h. The results showed that properly trained ANN model is found to be more accurate in prediction as compared to RSM model.https://jift.irost.ir/article_1278_800ff7eec6924f4076d9e28cff53af9f.pdf