Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 Determining the purity of black pepper powder by hyperspectral imaging method Determining the purity of black pepper powder by hyperspectral imaging method 295 312 1432 10.22104/ift.2024.6934.2174 FA Mohamadhossein Nargesi Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Jafar Amiri Parian Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Kamran Kheiralipour Biosystems Mechanical Engineering Department, Faculty of Agriculture, Ilam University, Ilam, Iran Journal Article 2024 06 15 Introduction: Plants and spices are the source of many biologically active substances that can enhance the taste, color, and aroma of food, as well as influence the body's digestion and metabolic processes. A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for seasoning, coloring, or preserving food. Sometimes, spices are also used to mask other flavors. On the one hand, many spices have antimicrobial, anti-diabetic, anti-inflammatory, and anti-hypertensive properties. Black pepper, in particular, has been used as a pain reliever in traditional medicine for centuries. This plant has been cultivated since ancient times both as a spice and as a medicinal herb, and it has also been a significant commercial product. Emerging scientific techniques, such as hyperspectral imaging, are now used to evaluate the quality and purity of agricultural and food products. The purpose of this study is to determine the purity of black pepper powder using hyperspectral image processing techniques. Materials and Methods: The line scan camera from the university's image processing workshop was used to conduct this research. Adulterants such as wheat flour, peas, and sea foam were mixed with black pepper powder at impurity levels of 0%, 5%, 15%, 30%, and 50%. Three samples were prepared for each level of impurity and stored in zip bags. Six images were recorded from each sample. A total of 270 hyperspectral images were recorded. MATLAB software was used to analyze these images. The samples underwent pre-processing, which included the selection of length, features, and characteristics. Efficient features were then classified using the support vector machine method. Results and discussion: The confusion matrices of the support vector machine classifier model were calculated using one-for-one and one-for-all strategies to determine the correct classification rate for black pepper fraud detection. The accuracy of the support vector machine classification model with the one-against-one strategy in detecting adulteration with wheat flour, sea foam, and chickpea flour in black pepper was 98.88%, 98.88%, and 95.55%, respectively. Using the one-against-all strategy, the accuracy was 100%, 91.11%, and 93.33%, respectively. Conclusions: In the present study, the classification of different levels of adulteration in black pepper was performed using the hyperspectral image processing method and support vector machine. Due to the varying levels of adulteration, two strategies were employed: one-against-one and one-against-all, with the one-against-one strategy yielding better performance. Besides, this research method offers several advantages over traditional laboratory methods, including non-destructiveness, high speed, and low cost. It is suggested to explore other classification methods for hyperspectral images to further improve the detection of impurities in black pepper. Introduction: Plants and spices are the source of many biologically active substances that can enhance the taste, color, and aroma of food, as well as influence the body's digestion and metabolic processes. A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for seasoning, coloring, or preserving food. Sometimes, spices are also used to mask other flavors. On the one hand, many spices have antimicrobial, anti-diabetic, anti-inflammatory, and anti-hypertensive properties. Black pepper, in particular, has been used as a pain reliever in traditional medicine for centuries. This plant has been cultivated since ancient times both as a spice and as a medicinal herb, and it has also been a significant commercial product. Emerging scientific techniques, such as hyperspectral imaging, are now used to evaluate the quality and purity of agricultural and food products. The purpose of this study is to determine the purity of black pepper powder using hyperspectral image processing techniques. Materials and Methods: The line scan camera from the university's image processing workshop was used to conduct this research. Adulterants such as wheat flour, peas, and sea foam were mixed with black pepper powder at impurity levels of 0%, 5%, 15%, 30%, and 50%. Three samples were prepared for each level of impurity and stored in zip bags. Six images were recorded from each sample. A total of 270 hyperspectral images were recorded. MATLAB software was used to analyze these images. The samples underwent pre-processing, which included the selection of length, features, and characteristics. Efficient features were then classified using the support vector machine method. Results and discussion: The confusion matrices of the support vector machine classifier model were calculated using one-for-one and one-for-all strategies to determine the correct classification rate for black pepper fraud detection. The accuracy of the support vector machine classification model with the one-against-one strategy in detecting adulteration with wheat flour, sea foam, and chickpea flour in black pepper was 98.88%, 98.88%, and 95.55%, respectively. Using the one-against-all strategy, the accuracy was 100%, 91.11%, and 93.33%, respectively. Conclusions: In the present study, the classification of different levels of adulteration in black pepper was performed using the hyperspectral image processing method and support vector machine. Due to the varying levels of adulteration, two strategies were employed: one-against-one and one-against-all, with the one-against-one strategy yielding better performance. Besides, this research method offers several advantages over traditional laboratory methods, including non-destructiveness, high speed, and low cost. It is suggested to explore other classification methods for hyperspectral images to further improve the detection of impurities in black pepper.

https://jift.irost.ir/article_1432_f5b4426063d84ed61f78361dbf542e3e.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 Experimental study and optimizing the effective parameters on the extraction of the anti-cancer substance naringin under ultrasound waves Experimental study and optimizing the effective parameters on the extraction of the anti-cancer substance naringin under ultrasound waves 313 331 1499 10.22104/ift.2025.7149.2184 FA Mojtaba Nosrati Master's student, Department of Chemical Engineering, Technical and Engineering Faculty, Gilan University, Rasht, Iran. Neda Gilani Associate Professor, Department of Chemical Engineering, Technical and Engineering Faculty, Gilan University, Rasht, Iran. Hadiseh Masoumi PhD student in Chemical Engineering, Department of Chemical Engineering, Technical and Engineering Faculty, Gilan University, Rasht, Iran. Journal Article 2024 10 10 Naringin is an anti-oxidation and anti-cancer drug that is used for the synthesis of some important substances in the field of pharmaceutical and medical sciences. In this research, naringin substance is extracted from orange peel using ethanol solvent by ultrasonic method. Design-Expert (DOE) software was used to determine the optimal parameters including time, pH, and sample-to-solvent ratio while keeping the temperature constant at 40°C. The concentration and purity of naringin in the samples were measured using spectrophotometric and high-performance liquid chromatography (HPLC) analyses. According to DOE results, pH value had a greater effect on extraction efficiency compared to other parameters. The yield of naringin extraction was increased in less time and very weak acidic pH values. Naringin extraction reached the maximum value at the beginning of the process. Finally, the highest efficiency of naringin extraction was determined using 86.29% ethanol solvent at pH = 6.52, time 20 minutes, sample to solvent ratio 0.24, and extraction amount 123.27 mg/liter. The purity of naringin in the powder obtained from orange peel extract was measured as 88.20%. The ANOVA model for ethanol solvent showed a correlation coefficient of 0.96, which can be a suitable model for this extraction process. Naringin is an anti-oxidation and anti-cancer drug that is used for the synthesis of some important substances in the field of pharmaceutical and medical sciences. In this research, naringin substance is extracted from orange peel using ethanol solvent by ultrasonic method. Design-Expert (DOE) software was used to determine the optimal parameters including time, pH, and sample-to-solvent ratio while keeping the temperature constant at 40°C. The concentration and purity of naringin in the samples were measured using spectrophotometric and high-performance liquid chromatography (HPLC) analyses. According to DOE results, pH value had a greater effect on extraction efficiency compared to other parameters. The yield of naringin extraction was increased in less time and very weak acidic pH values. Naringin extraction reached the maximum value at the beginning of the process. Finally, the highest efficiency of naringin extraction was determined using 86.29% ethanol solvent at pH = 6.52, time 20 minutes, sample to solvent ratio 0.24, and extraction amount 123.27 mg/liter. The purity of naringin in the powder obtained from orange peel extract was measured as 88.20%. The ANOVA model for ethanol solvent showed a correlation coefficient of 0.96, which can be a suitable model for this extraction process.

https://jift.irost.ir/article_1499_c166ea62f7be6acadf9ba07eb1fb8377.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices Feasibility of Using Ion Mobility Spectrometry in Combination with ‎Chemometric Methods for the Detection of Synthetic Colorants in Cherry and ‎Barberry Juices 332 355 1502 10.22104/ift.2024.7203.2187 FA Fatemeh Mehrpoor Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, , Ahvaz, Iran Maryam Ghaderi-Ghahfarokhi Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, ,Ahvaz, Iran Mohsen Barzegar Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Reza Fattahi Phd of Food Technology, Center of Research and Innovation, Ministry of Defense and Armed Forces Logistics,;Tehran, Iran Journal Article 2024 11 05 Introduction: Color is an organoleptic attribute that directly affects consumers' acceptance and ‎choice of foods. Synthetic colorants have been associated with numerous side effects, including ‎toxicity, allergies, and behavioral and neurocognitive effects. Most fruit juice sold in the market ‎may contain synthetic color, which poses serious health risks. Red fruit juices, such as cherry and ‎barberry juice, have gained significant attention from consumers in recent years due to their ‎color, phytochemical components, and health benefits. Unfortunately, the potential for ‎adulteration with artificial colors in these juices is considerable, mainly when manufactured and ‎distributed through retail. There has been a growing interest in developing rapid techniques that ‎require minimal sample preparation for identifying such adulterations. Consequently, this study ‎proposes using spectral fingerprints generated by an ion mobility spectrometer (IMS) in ‎conjunction with multivariate data analysis as a user-friendly approach for detecting the ‎adulteration of cherry and barberry juices with various synthetic colorants, including Allura red, ‎Ponceau 4R, and Carmoisine.‎ Introduction: Color is an organoleptic attribute that directly affects consumers' acceptance and ‎choice of foods. Synthetic colorants have been associated with numerous side effects, including ‎toxicity, allergies, and behavioral and neurocognitive effects. Most fruit juice sold in the market ‎may contain synthetic color, which poses serious health risks. Red fruit juices, such as cherry and ‎barberry juice, have gained significant attention from consumers in recent years due to their ‎color, phytochemical components, and health benefits. Unfortunately, the potential for ‎adulteration with artificial colors in these juices is considerable, mainly when manufactured and ‎distributed through retail. There has been a growing interest in developing rapid techniques that ‎require minimal sample preparation for identifying such adulterations. Consequently, this study ‎proposes using spectral fingerprints generated by an ion mobility spectrometer (IMS) in ‎conjunction with multivariate data analysis as a user-friendly approach for detecting the ‎adulteration of cherry and barberry juices with various synthetic colorants, including Allura red, ‎Ponceau 4R, and Carmoisine.‎

https://jift.irost.ir/article_1502_b30308c67dbff78de492e0e126741eaf.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 Application of the adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts Application of the adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts 356 372 1513 10.22104/ift.2025.7407.2202 FA Sepideh Vejdanivahid MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Fakhreddin Salehi Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran. Journal Article 2025 02 08 Adaptive neuro-fuzzy inference system (ANFIS) is a new method for modeling and study of mass and heat transfer kinetics during food processing. This study examined the effects of microwave treatment time on the moisture loss rate, effective moisture diffusivity coefficient, and rehydration of quinoa sprouts, and the mass transfer rate was modeled using kinetic models and ANFIS. To apply pretreatment, quinoa sprouts were placed in the microwave device for 0, 30, 60, and 90 s, and after leaving from the device, they were dried in a hot air dryer. The results of this study show that microwave pretreatment for 30 s increases the moisture removal rate, increases the effective moisture diffusivity coefficient, and reduces the drying time of fresh quinoa sprouts. With microwave pretreatment of quinoa sprouts for 30 s, it was observed that the effective moisture diffusivity coefficient increased significantly from 5.73×10-11 m2s-1 to 10.49×10-11 m2s-1 (p<0.05). Based on the results obtained from the section on investigating different kinetic models, the use of a logarithmic kinetic model is recommended to investigate the drying process of quinoa sprouts. With microwave pretreatment of quinoa sprouts for 30 s, it was observed that the rehydration of dried sprouts significantly increased from 196.27% to 253.86% (p<0.05). The overall structure of the ANFIS network in this study includes two inputs (microwave pretreatment time and heating time), 20 input membership functions, 10 rules in the middle layer, 10 output membership functions, and one output response (moisture loss of quinoa sprouts). The results of the ANFIS showed that using the optimal ANFIS structure, the moisture loss percentage of microwave-treated quinoa sprouts during convective drying can be predicted with high accuracy. In general, the appropriate condition for drying fresh quinoa sprouts is a 30 s microwave pretreatment followed by the use of a convection dryer. Adaptive neuro-fuzzy inference system (ANFIS) is a new method for modeling and study of mass and heat transfer kinetics during food processing. This study examined the effects of microwave treatment time on the moisture loss rate, effective moisture diffusivity coefficient, and rehydration of quinoa sprouts, and the mass transfer rate was modeled using kinetic models and ANFIS. To apply pretreatment, quinoa sprouts were placed in the microwave device for 0, 30, 60, and 90 s, and after leaving from the device, they were dried in a hot air dryer. The results of this study show that microwave pretreatment for 30 s increases the moisture removal rate, increases the effective moisture diffusivity coefficient, and reduces the drying time of fresh quinoa sprouts. With microwave pretreatment of quinoa sprouts for 30 s, it was observed that the effective moisture diffusivity coefficient increased significantly from 5.73×10-11 m2s-1 to 10.49×10-11 m2s-1 (p<0.05). Based on the results obtained from the section on investigating different kinetic models, the use of a logarithmic kinetic model is recommended to investigate the drying process of quinoa sprouts. With microwave pretreatment of quinoa sprouts for 30 s, it was observed that the rehydration of dried sprouts significantly increased from 196.27% to 253.86% (p<0.05). The overall structure of the ANFIS network in this study includes two inputs (microwave pretreatment time and heating time), 20 input membership functions, 10 rules in the middle layer, 10 output membership functions, and one output response (moisture loss of quinoa sprouts). The results of the ANFIS showed that using the optimal ANFIS structure, the moisture loss percentage of microwave-treated quinoa sprouts during convective drying can be predicted with high accuracy. In general, the appropriate condition for drying fresh quinoa sprouts is a 30 s microwave pretreatment followed by the use of a convection dryer.

https://jift.irost.ir/article_1513_6ec8eecb3ac837aa84494d1fea23e986.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 Prediction and Optimization of Rheological Parameters of Potato Starch Modified by Cold Plasma Prediction and Optimization of Rheological Parameters of Potato Starch Modified by Cold Plasma 373 393 1507 10.22104/ift.2025.7349.2194 FA Ali Taghavi Sari Agricultural Sciences and Natural Resources University Azadeh Ranjbar Nedamani Sari Agricultural Sciences and Natural Resources University Ali Motevali Sari Agricultural Sciences and Natural Resources University Hashemi Seyyed Jafar Sari Agricultural Sciences and Natural Resources University Journal Article 2025 01 18 In this study, potato starch was treated with cold plasma and then dried at different temperatures. Cold plasma was generated using a plasma reactor with copper and steel electrodes, a voltage of 20 kV, a current of 3 mA, and a frequency of 50 Hz, using atmospheric air, and was applied to the sample. The flow behavior of 2% starch dispersion was then fitted with rheological models including the power law, Herschel-Bulkley, and Casson models using the regression toolbox of SPSS 20 software. The results showed that the choice of the appropriate rheological model depends on the type of treatment. However, the Herschel-Bulkley model provided a more accurate fit with the data in most cases. With an increase in pre-gelatinization temperature, the final viscosity of the starch samples decreased. The n coefficient in samples that were not pre-gelatinized increased with other factors, but in samples pre-treated at 55°C, it decreased with other factors. Drying temperature generally reduced the viscosity of the samples. However, at each temperature, the effect of pre-gelatinization temperature and cold plasma treatment time on viscosity changes was significant. Coefficients such as k and n also decreased with increasing drying temperature. Increasing the cold plasma treatment time reduced the viscosity and k in the samples but showed significant fluctuations in the value of n. In samples that received the longest cold plasma treatment time of 30 minutes, increasing the drying and pre-gelatinization temperatures reduced n and changed the fluid behavior from nearly Newtonian to shear-thinning. The findings of this study not only provide a better understanding of the rheological behavior of starch but also offer strategies for optimizing industrial processes related to the production and application of this type of starch. In this study, potato starch was treated with cold plasma and then dried at different temperatures. Cold plasma was generated using a plasma reactor with copper and steel electrodes, a voltage of 20 kV, a current of 3 mA, and a frequency of 50 Hz, using atmospheric air, and was applied to the sample. The flow behavior of 2% starch dispersion was then fitted with rheological models including the power law, Herschel-Bulkley, and Casson models using the regression toolbox of SPSS 20 software. The results showed that the choice of the appropriate rheological model depends on the type of treatment. However, the Herschel-Bulkley model provided a more accurate fit with the data in most cases. With an increase in pre-gelatinization temperature, the final viscosity of the starch samples decreased. The n coefficient in samples that were not pre-gelatinized increased with other factors, but in samples pre-treated at 55°C, it decreased with other factors. Drying temperature generally reduced the viscosity of the samples. However, at each temperature, the effect of pre-gelatinization temperature and cold plasma treatment time on viscosity changes was significant. Coefficients such as k and n also decreased with increasing drying temperature. Increasing the cold plasma treatment time reduced the viscosity and k in the samples but showed significant fluctuations in the value of n. In samples that received the longest cold plasma treatment time of 30 minutes, increasing the drying and pre-gelatinization temperatures reduced n and changed the fluid behavior from nearly Newtonian to shear-thinning. The findings of this study not only provide a better understanding of the rheological behavior of starch but also offer strategies for optimizing industrial processes related to the production and application of this type of starch.

https://jift.irost.ir/article_1507_a52b545adbc2652384646c42ddf072fb.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 The effect of hot chocolate Fortification with carrot powder on its quality characteristics The effect of hot chocolate Fortification with carrot powder on its quality characteristics 394 407 1512 10.22104/ift.2025.7370.2196 FA Marzieh Jamal Asl Master student,, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Abbas Jalilzadeh Assistant Professor, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Hossein Shirdel Assistant Professor, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Journal Article 2025 01 27 Hot chocolate is a cocoa based beverage, the consumption of which has been expanding in recent years. Because some nutrients are lost during the processing, its fortification has attracted the attention of researchers. In this study, the fortification of hot chocolate powder with carrot powder was investigated due to its bioactive compounds. For this purpose, carrot powder was added to the hot chocolate powder formulation in amounts of 0, 5, 10 and 15%, and the physical and chemical, sensory, microbial, vitamin C, total carotenoids, phenolic and flavonoid properties were evaluated. The results showed that with increasing the level of carrot powder in the product formulation, moisture, total sugar, and fat decreased, but the fat content, pH, total ash, and acid-soluble ash increased. With increasing the level of carrot powder, the content of phenolic and flavonoid compounds in the product increased significantly. The highest amount of total phenolic compounds was found in the 15% carrot powder sample (58.75 ± 2.35) and the lowest amount was found in the control sample (28 ± 1.85). Also, with increasing percentage of carrot powder, the amount of flavonoid compounds and antioxidant capacity also increased. The effect of adding carrots on the amount of total carotenoids and vitamin C in hot chocolate powder was also significant. The highest amount of total carotenoids and vitamin C was 17.7 and 7.7 mg/100 g of powder, respectively, and the lowest amount was found in the control sample, 0.1 and 7.7 mg/100 g of powder, respectively. From the sensory evaluators' point of view, the 15% carrot powder sample was not accepted due to low solubility, but the sample containing 10% carrot powder received the highest score. Overall results showed that to enrich and produce a functional product, carrot powder can be added up to 10% to formulation. Hot chocolate is a cocoa based beverage, the consumption of which has been expanding in recent years. Because some nutrients are lost during the processing, its fortification has attracted the attention of researchers. In this study, the fortification of hot chocolate powder with carrot powder was investigated due to its bioactive compounds. For this purpose, carrot powder was added to the hot chocolate powder formulation in amounts of 0, 5, 10 and 15%, and the physical and chemical, sensory, microbial, vitamin C, total carotenoids, phenolic and flavonoid properties were evaluated. The results showed that with increasing the level of carrot powder in the product formulation, moisture, total sugar, and fat decreased, but the fat content, pH, total ash, and acid-soluble ash increased. With increasing the level of carrot powder, the content of phenolic and flavonoid compounds in the product increased significantly. The highest amount of total phenolic compounds was found in the 15% carrot powder sample (58.75 ± 2.35) and the lowest amount was found in the control sample (28 ± 1.85). Also, with increasing percentage of carrot powder, the amount of flavonoid compounds and antioxidant capacity also increased. The effect of adding carrots on the amount of total carotenoids and vitamin C in hot chocolate powder was also significant. The highest amount of total carotenoids and vitamin C was 17.7 and 7.7 mg/100 g of powder, respectively, and the lowest amount was found in the control sample, 0.1 and 7.7 mg/100 g of powder, respectively. From the sensory evaluators' point of view, the 15% carrot powder sample was not accepted due to low solubility, but the sample containing 10% carrot powder received the highest score. Overall results showed that to enrich and produce a functional product, carrot powder can be added up to 10% to formulation.

https://jift.irost.ir/article_1512_ff5bd9b141e58ae35f0be2c9c6fcf5ab.pdf