Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250531Black Grape Juice Concentration via Ohmic-Vacuum Hybrid Heating: Quality Parameters, Energy Consumption and Exergy EfficiencyBlack Grape Juice Concentration via Ohmic-Vacuum Hybrid Heating: Quality Parameters, Energy Consumption and Exergy Efficiency321337154910.22104/ift.2025.7587.2212FANazilaZandiDepartment of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, IranJalalKhodaeiDepartment of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, IranHosainDarvishiDepartment of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, IranNasserBehroozi-KhazaeiDepartment of Biosystems Engineering; Faculty of Agriculture; University of Kurdistan, Sanandaj, Kurdistan, IranMahmoudKoushesh SabaDepartment of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Kurdistan, IranJournal Article20250501In this study, the concentration process of black grape juice using a combined vacuum ohmic heating system was investigated, focusing on the effects of pressure parameters (50, 70, and 100 kPa) and voltage gradient (10, 20, and 30 V/cm) on processing time, specific energy consumption, exergy efficiency, and quality parameters (pH, total phenolic content, and antioxidant activity). The results indicated that increasing the voltage gradient significantly enhanced the heating rate and reduced processing time, while the combination of ohmic heating with vacuum (at 75 and 50 kPa) increased processing time. Specific energy consumption at atmospheric pressure (100 kPa) varied between 1.92 to 2.27 MJ/kg water, while reducing the pressure to 50 kPa led to an increase in specific energy consumption by 4.42 to 5.54 times. The highest exergy efficiency (18.78%) was observed at 100 kPa and a voltage gradient of 30 V/cm. In terms of quality, the reduction in pH (up to 16%) and the retention of total phenolic content (857 mg GAE/100 ml) and antioxidant activity (IC50 = 19.36%) at 50 kPa and a voltage gradient of 10 V/cm yielded the best quality results. Based on the findings, it can be suggested that optimizing the concentration process by selecting appropriate levels of pressure and voltage gradient to achieve a balance between energy efficiency and product quality could be explored in future studies.In this study, the concentration process of black grape juice using a combined vacuum ohmic heating system was investigated, focusing on the effects of pressure parameters (50, 70, and 100 kPa) and voltage gradient (10, 20, and 30 V/cm) on processing time, specific energy consumption, exergy efficiency, and quality parameters (pH, total phenolic content, and antioxidant activity). The results indicated that increasing the voltage gradient significantly enhanced the heating rate and reduced processing time, while the combination of ohmic heating with vacuum (at 75 and 50 kPa) increased processing time. Specific energy consumption at atmospheric pressure (100 kPa) varied between 1.92 to 2.27 MJ/kg water, while reducing the pressure to 50 kPa led to an increase in specific energy consumption by 4.42 to 5.54 times. The highest exergy efficiency (18.78%) was observed at 100 kPa and a voltage gradient of 30 V/cm. In terms of quality, the reduction in pH (up to 16%) and the retention of total phenolic content (857 mg GAE/100 ml) and antioxidant activity (IC50 = 19.36%) at 50 kPa and a voltage gradient of 10 V/cm yielded the best quality results. Based on the findings, it can be suggested that optimizing the concentration process by selecting appropriate levels of pressure and voltage gradient to achieve a balance between energy efficiency and product quality could be explored in future studies.https://jift.irost.ir/article_1549_61ed6cad38d633b8873ca00408e8580e.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250704Investigation of the effect of drying methods on the quality properties of wild saffron corm (Joghasem)Investigation of the effect of drying methods on the quality properties of wild saffron corm (Joghasem)339352155710.22104/ift.2025.7616.2215FAFakhreddinSalehiAssociate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.HamidrezaGhorbaniBSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranKimiaSamaryMSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranJournal Article20250515In this study, three drying methods include hot air, microwave, and infrared radiation were used to dry Joghasem (wild saffron corm) (Crocus haussknechtii). Initially, the outer skin of fresh Joghasem corm was removed, and the drying process was conducted at 70°C for hot air, at power levels of 220, 330, and 440 watts for microwave drying, and at 250 watts for infrared drying. After drying, the effective moisture diffusivity coefficient was calculated, and drying kinetics data were fitted using various mathematical models that ultimately, the Page model was selected as the most appropriate model. The dried samples were ground and evaluated for total phenolic content, antioxidant capacity, and color indexes including lightness, redness, and yellowness. The results showed that the highest total phenolic content (1184.92 μg gallic acid per gram) was observed in the sample dried with infrared radiation, which was significantly different from other methods (p<0.05). On the other hand, the highest antioxidant capacity (96%) was recorded in the sample dried using microwave at 440 watts, which also corresponded with the highest effective moisture diffusivity coefficient (1.99 × 10⁻⁸ m²/s) and the shortest drying time. Meanwhile, the lowest lightness index and the highest redness and yellowness indexes were found in the infrared-dried Joghasem powder, showing significant differences compared to other samples (p<0.05). Therefore, considering the high moisture diffusivity, preservation of bioactive compounds, and desirable product color, microwave drying at 440 watts is recommended as the appropriate method for drying Joghasem.In this study, three drying methods include hot air, microwave, and infrared radiation were used to dry Joghasem (wild saffron corm) (Crocus haussknechtii). Initially, the outer skin of fresh Joghasem corm was removed, and the drying process was conducted at 70°C for hot air, at power levels of 220, 330, and 440 watts for microwave drying, and at 250 watts for infrared drying. After drying, the effective moisture diffusivity coefficient was calculated, and drying kinetics data were fitted using various mathematical models that ultimately, the Page model was selected as the most appropriate model. The dried samples were ground and evaluated for total phenolic content, antioxidant capacity, and color indexes including lightness, redness, and yellowness. The results showed that the highest total phenolic content (1184.92 μg gallic acid per gram) was observed in the sample dried with infrared radiation, which was significantly different from other methods (p<0.05). On the other hand, the highest antioxidant capacity (96%) was recorded in the sample dried using microwave at 440 watts, which also corresponded with the highest effective moisture diffusivity coefficient (1.99 × 10⁻⁸ m²/s) and the shortest drying time. Meanwhile, the lowest lightness index and the highest redness and yellowness indexes were found in the infrared-dried Joghasem powder, showing significant differences compared to other samples (p<0.05). Therefore, considering the high moisture diffusivity, preservation of bioactive compounds, and desirable product color, microwave drying at 440 watts is recommended as the appropriate method for drying Joghasem.https://jift.irost.ir/article_1557_b5fe5d0b5bc1607abfe6d03fc3fe1828.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250723Design and Fabrication of a Novel Electronic Sensor for Detecting Spoilage in MilkDesign and Fabrication of a Novel Electronic Sensor for Detecting Spoilage in Milk353372156310.22104/ift.2025.7689.2220FAAliKhoshchehreDepartment of Electrical Engineering, Kermanshah University of Technology, KermanshahMohammadAmirSattariDepartment of Electrical Engineering, Kermanshah University of Technology,Omar HamedShahDepartment of Mechanical Engineering and Artificial Intelligence Research Center, Ajman University, Ajman, United Arab EmiratesGholamhosseinRoshaniDepartment of Electrical Engineering, Kermanshah University of Technology,Journal Article20250611Evaluating the quality and safety of milk, a vital component of human nutrition, is of paramount importance. Traditional methods for assessing milk quality, primarily based on chemical tests, are reliable but suffer from high costs, time-consuming processes, and the need for sample destruction. In contrast, microwave sensing technology, particularly using microstrip sensors, offers a novel, cost-effective, non-destructive, and real-time approach. These sensors detect quality changes, including spoilage, by analyzing frequency response variations driven by the material's dielectric properties. This study aimed to design, fabricate, and evaluate a novel microstrip sensor for detecting milk spoilage trends using microwave signals. A microstrip sensor with two passband regions was designed in ADS software and fabricated. Ten commercial milk samples, prepared under identical conditions, were collected over ten consecutive days and stored at a controlled temperature (21°C). The scattering parameter (S21) for each 180 ml sample was measured using a vector network analyzer (VNA). Results showed significant S21 changes in the first passband (1807–2466 MHz) as samples aged. The highest sensitivity was observed at 2166 MHz, with a 7.02 dB amplitude difference between the freshest and most spoiled samples, approximately 105 times the standard deviation (0.067 dB), indicating high resolution and statistical significance. Other frequencies, such as 1807 MHz, showed similar reliable trends. The proposed microstrip sensor is an efficient, accurate, and rapid tool for non-destructive, real-time milk spoilage monitoring, serving as a viable alternative to costly and time-consuming laboratory methods in the food industry.Evaluating the quality and safety of milk, a vital component of human nutrition, is of paramount importance. Traditional methods for assessing milk quality, primarily based on chemical tests, are reliable but suffer from high costs, time-consuming processes, and the need for sample destruction. In contrast, microwave sensing technology, particularly using microstrip sensors, offers a novel, cost-effective, non-destructive, and real-time approach. These sensors detect quality changes, including spoilage, by analyzing frequency response variations driven by the material's dielectric properties. This study aimed to design, fabricate, and evaluate a novel microstrip sensor for detecting milk spoilage trends using microwave signals. A microstrip sensor with two passband regions was designed in ADS software and fabricated. Ten commercial milk samples, prepared under identical conditions, were collected over ten consecutive days and stored at a controlled temperature (21°C). The scattering parameter (S21) for each 180 ml sample was measured using a vector network analyzer (VNA). Results showed significant S21 changes in the first passband (1807–2466 MHz) as samples aged. The highest sensitivity was observed at 2166 MHz, with a 7.02 dB amplitude difference between the freshest and most spoiled samples, approximately 105 times the standard deviation (0.067 dB), indicating high resolution and statistical significance. Other frequencies, such as 1807 MHz, showed similar reliable trends. The proposed microstrip sensor is an efficient, accurate, and rapid tool for non-destructive, real-time milk spoilage monitoring, serving as a viable alternative to costly and time-consuming laboratory methods in the food industry.https://jift.irost.ir/article_1563_994d9ac9d2ff0c268b810bf49753757b.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250723The use of bacteriophages, a new biological approach to food safetyThe use of bacteriophages, a new biological approach to food safety373394156610.22104/ift.2025.7699.2221FARahelehMajdaniDepartment of Biology, Faculty of Basic Sciences, University of Maragheh, Maragheh, IranSamiraGhaemiDepartment of Biology, Faculty of Basic Sciences, University of Maragheh, Maragheh, IranMitraAlizadehDepartment of Biology, Faculty of Basic Sciences, University of Maragheh, Maragheh, IranJournal Article20250629Food security is one of the most important and effective issues in the world today, especially in developing countries, and addressing this issue and providing solutions for sustainable food security is of great importance. In this regard, phages, due to their unique characteristics, have been proposed as a high-potential option for combating infections resulting from food contamination. The high antibacterial potential of phages in the field of various foods, including milk, meat, cheese, vegetables, and fresh fruits that are consumed raw and unprocessed, has been reported in various studies. Bacteriophages have no negative or destructive effects on foods and have also been able to help maintain the freshness and taste of food, which is especially satisfying the needs and expectations of consumers, especially in the field of maintaining the quality of food with minimal processing. Also, due to the high resistance of phages to temperature and pH changes, their use is possible in three main sectors of the food industry, namely primary production, disinfection during production, and as biological preservatives. In addition, commercial phage products such as Listshield, ListexP100, and other phage mixtures have also shown promising effects in reducing the microbial load of food to combat pathogenic bacterial agents. The use of bacteriophages as an effective biological strategy in biological control can help increase food safety and reduce the risks of microbial contamination, which will ultimately lead to public health. However, further research is essential for the widespread use of this biological approach in the food industry.Food security is one of the most important and effective issues in the world today, especially in developing countries, and addressing this issue and providing solutions for sustainable food security is of great importance. In this regard, phages, due to their unique characteristics, have been proposed as a high-potential option for combating infections resulting from food contamination. The high antibacterial potential of phages in the field of various foods, including milk, meat, cheese, vegetables, and fresh fruits that are consumed raw and unprocessed, has been reported in various studies. Bacteriophages have no negative or destructive effects on foods and have also been able to help maintain the freshness and taste of food, which is especially satisfying the needs and expectations of consumers, especially in the field of maintaining the quality of food with minimal processing. Also, due to the high resistance of phages to temperature and pH changes, their use is possible in three main sectors of the food industry, namely primary production, disinfection during production, and as biological preservatives. In addition, commercial phage products such as Listshield, ListexP100, and other phage mixtures have also shown promising effects in reducing the microbial load of food to combat pathogenic bacterial agents. The use of bacteriophages as an effective biological strategy in biological control can help increase food safety and reduce the risks of microbial contamination, which will ultimately lead to public health. However, further research is essential for the widespread use of this biological approach in the food industry.https://jift.irost.ir/article_1566_5883db0e52f88b22433567757ed4b36f.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250723Investigation of physicochemical, rheological and sensory characterization of caramel produced from fructoseInvestigation of physicochemical, rheological and sensory characterization of caramel produced from fructose395414156710.22104/ift.2025.7724.2224FAEhsanFirooziDepartment of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, IranAkramSharifiIslamic Azad university of QazvinMiladPeroZar Grain Refinery, Farhikhtegan Zarnam Industrial & Research Group, Karaj, IranJournal Article20250709Caramel color is among the most widely used additives in the food industry. This study aimed to produce caramel from fructose and evaluate its physicochemical, rheological, and sensory properties. Fructose-based caramel was prepared using four different methods at 100°C (Method 1: 84.06% fructose + 7.10% ammonia + 8.84% sulfuric acid, 90 min, Method 2: 79.01% fructose + 9.35% ammonia + 11.63% sulfuric acid, 90 min, Method 3: 91.85% fructose + 3.34% ammonia + 4.83% sulfuric acid, 4 h and Method 4: 88.93% fructose + 4.53% ammonia + 6.54% sulfuric acid, 4 h). The samples were analyzed for browning index, reducing power, hydroxymethylfurfural content, total phenolic compounds, antioxidant capacity, color, viscosity, and sensory characteristics. The results indicated that Method 1 produced superior aroma, color, and chewiness, while Method 2 showed better viscosity, hue angle, and sweetness intensity. The highest antioxidant activity was observed in the control sample (70.48%), and the lowest in the sample from Method 4 (29.04%). The highest total phenolic content was also found in the control (1276.7 mg gallic acid/g), followed by the caramel from Method 1 (1151.9 mg gallic acid/g). The lowest phenolic content was recorded in the sample from Method 2. In addition, HPLC analysis identified sinapic acid (1262.9 mg/mL), protocatechuic acid (926.1 mg/mL), catechin (501.6 mg/mL), and ellagic acid (220.09 mg/mL) as the main phenolic compounds in the caramel samples.Caramel color is among the most widely used additives in the food industry. This study aimed to produce caramel from fructose and evaluate its physicochemical, rheological, and sensory properties. Fructose-based caramel was prepared using four different methods at 100°C (Method 1: 84.06% fructose + 7.10% ammonia + 8.84% sulfuric acid, 90 min, Method 2: 79.01% fructose + 9.35% ammonia + 11.63% sulfuric acid, 90 min, Method 3: 91.85% fructose + 3.34% ammonia + 4.83% sulfuric acid, 4 h and Method 4: 88.93% fructose + 4.53% ammonia + 6.54% sulfuric acid, 4 h). The samples were analyzed for browning index, reducing power, hydroxymethylfurfural content, total phenolic compounds, antioxidant capacity, color, viscosity, and sensory characteristics. The results indicated that Method 1 produced superior aroma, color, and chewiness, while Method 2 showed better viscosity, hue angle, and sweetness intensity. The highest antioxidant activity was observed in the control sample (70.48%), and the lowest in the sample from Method 4 (29.04%). The highest total phenolic content was also found in the control (1276.7 mg gallic acid/g), followed by the caramel from Method 1 (1151.9 mg gallic acid/g). The lowest phenolic content was recorded in the sample from Method 2. In addition, HPLC analysis identified sinapic acid (1262.9 mg/mL), protocatechuic acid (926.1 mg/mL), catechin (501.6 mg/mL), and ellagic acid (220.09 mg/mL) as the main phenolic compounds in the caramel samples.https://jift.irost.ir/article_1567_1bc597b88fb93bc1b2e02e6b5bef8555.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X12420250723Investigation of sterols, fatty acids, and qualitative indicators of lipid extract from green tiger shrimp (Penaeus semisulcatus) by-productsInvestigation of sterols, fatty acids, and qualitative indicators of lipid extract from green tiger shrimp (Penaeus semisulcatus) by-products415431156810.22104/ift.2025.7605.2214FAZahraMousaviFaculty of Marine Sciences, Tarbiat Modares University, Noor, IranSeyed FakhreddinHosseiniDepartment of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, IranJournal Article20250504Raw material residues from shrimp processing are a valuable source of bioactive compounds, such as lipids and astaxanthin (a carotenoid with potent antioxidant properties) for applications in the food, pharmaceutical, and cosmetic industries. Extracting these compounds not only mitigates the environmental impact of shrimp processing waste but also offers significant economic benefits. The present study aimed to extract astaxanthin-rich lipids from green tiger shrimp (Penaeus semisulcatus) by-products and evaluate their sterol and fatty acid profiles, astaxanthin content, and quality indices. The results demonstrated a lipid extraction efficiency of 2.81%, with an astaxanthin recovery rate of 10.34 mg/100 g of oil and a favorable colorimetric index (a* = 18.13), indicating high color quality. Gas chromatography (GC) analysis revealed that the lipid extract was rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs) (12.48%), underscoring its nutritional significance. The cholesterol content of the shrimp lipid extract was approximately 570 mg/100 g of oil, consistent with typical values reported for marine-derived products. Lipid composition analysis identified 13 distinct compounds, with Cholesta-3,5-diene being the most abundant. Furthermore, the oxidative stability of the extract was confirmed by low oxidation indices (peroxide value: 2.21 mg cumene hydroperoxide/kg lipid; thiobarbituric acid-reactive substances (TBARS): 0.31 mg malonaldehyde (MDA)/kg lipid), indicating good shelf-life potential. These findings highlight green tiger shrimp by-products as a promising source of bioactive compounds and beneficial fatty acids, suitable for utilization in food, pharmaceutical, and cosmetic applications.Raw material residues from shrimp processing are a valuable source of bioactive compounds, such as lipids and astaxanthin (a carotenoid with potent antioxidant properties) for applications in the food, pharmaceutical, and cosmetic industries. Extracting these compounds not only mitigates the environmental impact of shrimp processing waste but also offers significant economic benefits. The present study aimed to extract astaxanthin-rich lipids from green tiger shrimp (Penaeus semisulcatus) by-products and evaluate their sterol and fatty acid profiles, astaxanthin content, and quality indices. The results demonstrated a lipid extraction efficiency of 2.81%, with an astaxanthin recovery rate of 10.34 mg/100 g of oil and a favorable colorimetric index (a* = 18.13), indicating high color quality. Gas chromatography (GC) analysis revealed that the lipid extract was rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs) (12.48%), underscoring its nutritional significance. The cholesterol content of the shrimp lipid extract was approximately 570 mg/100 g of oil, consistent with typical values reported for marine-derived products. Lipid composition analysis identified 13 distinct compounds, with Cholesta-3,5-diene being the most abundant. Furthermore, the oxidative stability of the extract was confirmed by low oxidation indices (peroxide value: 2.21 mg cumene hydroperoxide/kg lipid; thiobarbituric acid-reactive substances (TBARS): 0.31 mg malonaldehyde (MDA)/kg lipid), indicating good shelf-life potential. These findings highlight green tiger shrimp by-products as a promising source of bioactive compounds and beneficial fatty acids, suitable for utilization in food, pharmaceutical, and cosmetic applications.https://jift.irost.ir/article_1568_22ce3b97056587328b6fd03cbf5362d7.pdf