Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Optimization of the extraction of curcumin from turmeric (Curcuma longa L.) using carbamate ionic liquid as green solvent Optimization of the extraction of curcumin from turmeric (Curcuma longa L.) using carbamate ionic liquid as green solvent 1 12 452 10.22104/jift.2017.452 FA Foozie Sahne Ph.D Candidate, Biotechnology Research Group, Department of Chemical Engineering, Babol Noshirvani University of Technology Maedeh Mohammadi Assistant Professor, Biotechnology Research Group, Department of Chemical Engineering, Babol Noshirvani University of Technology Ghasem D. Najafpour Professor, Biotechnology Research Group, Department of Chemical Engineering, Babol Noshirvani University of Technology Ali Akbar Moghadamnia Professor, Department of Pharmacology, Faculty of Medicine, Babol University of Medical Science Journal Article 2016 12 24 Emerging new technologies have attracted considerable interest for extraction of bioactive compounds from medicinal plants. Carbamate ionic liquids have shown great solubility towards organic compounds; they are considered as green solvents for extraction of bioactive compounds. In this study, N, N-dipropyl ammonium N′, N′-dipropylcarbamate (DPCARB) and N, N-diethyl ammonium N′, N′-diethycarbamate (DECARB) were synthesized using solid carbon dioxide and a secondary amine which were dipropyl amine and diethyl amine, respectively. The synthesized carbamate ionic liquids were used for the extraction of curcumin from turmeric. Curcumin extraction yield was investigated at different extraction temperatures (15, 25, 35, 45 °C) and times (1, 3, 6 and 8 h). Results showed that the maximum curcumin extraction yields were 3.86 and 3.18%, obtained using the synthesized DPCARB and DECARB at 25 °C and 3 h, respectively. Also, the purity of the extracted curcumin using DPCARB was 85%, as determined by HPLC analysis. Results showed that the carbamate ionic liquids resulted in high extraction yield at room temperature and relatively short extraction time. The high purity of the extracted curcumin verifies the high selectivity of carbamate ionic liquids toward curcumin compared to other organic compounds available in the turmeric structure. Emerging new technologies have attracted considerable interest for extraction of bioactive compounds from medicinal plants. Carbamate ionic liquids have shown great solubility towards organic compounds; they are considered as green solvents for extraction of bioactive compounds. In this study, N, N-dipropyl ammonium N′, N′-dipropylcarbamate (DPCARB) and N, N-diethyl ammonium N′, N′-diethycarbamate (DECARB) were synthesized using solid carbon dioxide and a secondary amine which were dipropyl amine and diethyl amine, respectively. The synthesized carbamate ionic liquids were used for the extraction of curcumin from turmeric. Curcumin extraction yield was investigated at different extraction temperatures (15, 25, 35, 45 °C) and times (1, 3, 6 and 8 h). Results showed that the maximum curcumin extraction yields were 3.86 and 3.18%, obtained using the synthesized DPCARB and DECARB at 25 °C and 3 h, respectively. Also, the purity of the extracted curcumin using DPCARB was 85%, as determined by HPLC analysis. Results showed that the carbamate ionic liquids resulted in high extraction yield at room temperature and relatively short extraction time. The high purity of the extracted curcumin verifies the high selectivity of carbamate ionic liquids toward curcumin compared to other organic compounds available in the turmeric structure.

https://jift.irost.ir/article_452_2528e9bbf74e4e8c320e3c1d6d58a4bf.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Lipid Extraction from Dunalliela sp.by Ultrasonic Waves Lipid Extraction from Dunalliela sp.by Ultrasonic Waves 13 20 449 10.22104/jift.2017.449 FA Masoomeh Aali Student of master degree, food science and technology, Agricultural institute, Iranian Research Organization for Science and Technology (IROST), Tehran Ali Zenouzi Assistant Professor, Dept. Biosystem engineering, Agricultural research institute, Iranian Research Organization for Science and Technology (IROST), Tehran Majid Javanmard Dakheli Associate Professor, Dept. Biosystem engineering, AgriculturalResearchInstitute, Iranian Research Organization for Science and Technology (IROST) , Tehran Mohammad Amin Hejazi AgriculturalBiotechnology ResearchInstitute of Iran(ABRII) Journal Article 2016 09 06 In this research Dunalliela sp.M1 isolate was cultivated in open pound bio reactor. This isolate was harvested by electrocoagulation method from culture medium. The harvested biomass was dried and desalinated. Lipid extraction process was carried out by soxhelt method and the effect of extraction time (20- 40min), solvent type (Hexane or mixture of hexane-Isopropanol 3:2) and ultrasonic pre-treatment factors on amount of extracted lipid was evaluated. Test results showed that in soxhelt method the hexane and isopropanol solvents (3:2 ratio),during 40 minutes and by applying of ultrasonic pretreatment had the maximum lipid extraction (16.64%). According to statistics analysis increasing of extraction time had significant effect (p<0.05) on amount of microalgae lipid extraction. But increasing of extraction time with pure hexane, has not any effect on amount of extracted lipid.By applying ultrasonic pre-treatment, extracted oil using hexane and isopropanol (3:2) increased by 4%. Fatty acid profile of extracted oil from this strain of microalgae showed that 59 % was saturated fatty acid which palmitic acid (36.62%) and stearic acid (19.02%) form the main portion of the composition. In this research Dunalliela sp.M1 isolate was cultivated in open pound bio reactor. This isolate was harvested by electrocoagulation method from culture medium. The harvested biomass was dried and desalinated. Lipid extraction process was carried out by soxhelt method and the effect of extraction time (20- 40min), solvent type (Hexane or mixture of hexane-Isopropanol 3:2) and ultrasonic pre-treatment factors on amount of extracted lipid was evaluated. Test results showed that in soxhelt method the hexane and isopropanol solvents (3:2 ratio),during 40 minutes and by applying of ultrasonic pretreatment had the maximum lipid extraction (16.64%). According to statistics analysis increasing of extraction time had significant effect (p<0.05) on amount of microalgae lipid extraction. But increasing of extraction time with pure hexane, has not any effect on amount of extracted lipid.By applying ultrasonic pre-treatment, extracted oil using hexane and isopropanol (3:2) increased by 4%. Fatty acid profile of extracted oil from this strain of microalgae showed that 59 % was saturated fatty acid which palmitic acid (36.62%) and stearic acid (19.02%) form the main portion of the composition. https://jift.irost.ir/article_449_6dad3003078eff7da7a3cce2850bfe99.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises 21 29 494 10.22104/jift.2017.494 FA Hamid Bakhshabadi Ph.D. Student of Food Materials and Processing Design Engineering,Gorgan University of Agricultural Sciences and Natural Resources Habibollah Mirzaei Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Alireza Ghodsvali Associate Professor, Agricultural Engineering Research Department, Golestan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran S. Mahdi Jafari Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Aman Mohammad Ziaiifar Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran Adel Big Babaie Assistant Professor, Food Chemistry Department, Khorasan Razavi Research Institute of Food Science and Technology Journal Article 2017 03 18 Using modern methods including microwave, pulsed electric fields (PEF), ultrasonic waves often cause increasing of rate and efficiency of oil extraction. In this study, to evaluate the oil extraction rate from seeds of Nigella sativa, two pre-treatment processes i.e. pulsed electric field (electric field strength 3.25 kV / cm and the number of pulses 30) and microwaves (540 W power for 180 seconds) were used and after applying these pretreatments, oil seeds was extracted and the efficiency and effectiveness of screw type oil extraction process, the profile of fatty acids, tocopherols and the chemical compounds contained in black cumin oil were studied in a Completely Randomized Design with replications. The results showed that using of pulsed electric field and microwave pretreatments lead to increasing of efficiency and effectiveness of oil extraction. The major fatty acids of black cumin seed oil were linoleic acid, oleic acid and palmitic acid which using these pretreatments led to significantly (p Using modern methods including microwave, pulsed electric fields (PEF), ultrasonic waves often cause increasing of rate and efficiency of oil extraction. In this study, to evaluate the oil extraction rate from seeds of Nigella sativa, two pre-treatment processes i.e. pulsed electric field (electric field strength 3.25 kV / cm and the number of pulses 30) and microwaves (540 W power for 180 seconds) were used and after applying these pretreatments, oil seeds was extracted and the efficiency and effectiveness of screw type oil extraction process, the profile of fatty acids, tocopherols and the chemical compounds contained in black cumin oil were studied in a Completely Randomized Design with replications. The results showed that using of pulsed electric field and microwave pretreatments lead to increasing of efficiency and effectiveness of oil extraction. The major fatty acids of black cumin seed oil were linoleic acid, oleic acid and palmitic acid which using these pretreatments led to significantly (p

https://jift.irost.ir/article_494_933b2974d345c13b1582b3adad230fe4.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles 31 43 409 10.22104/jift.2016.409 FA Ali Alehosseini PhD. Student of Food Materials and Process Design Engineering, Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad, Iran Mahboobe Sarabi Jamab Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran Behrouz Ghorani Assitant Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology Rassoul Kadkhodaee Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology Saowakon Wongsasulak Assitant Professor, Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand Journal Article 2016 11 01 Electrohydrodynamic atomization has recently been introduced as a safe method for encapsulation of sensitive bioactive compounds. In this regard, the parameters affecting the size and morphology of particles, owing to their key role in the protection and controlled release of bioactive compounds, are of paramount importance. In this study the influence of whey protein concentrate (WPC), gum Arabic and skim milk concentration as well as the operating voltage on the size and morphology of electrosprayed particles was investigated and the experimental data were then used for simulation of the process using two feed-forward artificial neural networks: multilayer perceptron and radial basis function networks. These models along with different threshold functions were employed to predict the viscosity, surface tension, electrical conductivity of polymers solutions, and the size of particles. The results showed that multilayer perceptron network comprising a set of 5 inputs and a single hidden layer containing 4 neurons with hyperbolic tangent activation function which was trained by Levenberg-Marquardt (LM) learning algorithm at 1000 epochs predicted the desired outputs more accurately than the radial basis function network. The determination coefficients (R2) for particles size, viscosity, surface tension, and electrical conductivity of polymers solutions were found to be 0.958, 0.9991, 0.996 and 0.967, respectively. Examination of the sensitivity analysis diagram of the predicted values by multilayer perceptron neural network versus experimental data revealed random scattering of points in the close proximity of the regression line with a high determination coefficient which clearly verifies the high accuracy of the model in predicting the outputs. It should be noted that size of particles as well as viscosity and electrical conductivity of solutions significantly increased with the rise of polymers concentration (p < 0.05). The findings of this study may be of useful to predict the impact of the above-mentioned parameters on the physical properties of polymer solutions and the fabricated particles in order to select the most appropriate wall materiel based on the purpose of encapsulation of bioactive compounds. Electrohydrodynamic atomization has recently been introduced as a safe method for encapsulation of sensitive bioactive compounds. In this regard, the parameters affecting the size and morphology of particles, owing to their key role in the protection and controlled release of bioactive compounds, are of paramount importance. In this study the influence of whey protein concentrate (WPC), gum Arabic and skim milk concentration as well as the operating voltage on the size and morphology of electrosprayed particles was investigated and the experimental data were then used for simulation of the process using two feed-forward artificial neural networks: multilayer perceptron and radial basis function networks. These models along with different threshold functions were employed to predict the viscosity, surface tension, electrical conductivity of polymers solutions, and the size of particles. The results showed that multilayer perceptron network comprising a set of 5 inputs and a single hidden layer containing 4 neurons with hyperbolic tangent activation function which was trained by Levenberg-Marquardt (LM) learning algorithm at 1000 epochs predicted the desired outputs more accurately than the radial basis function network. The determination coefficients (R2) for particles size, viscosity, surface tension, and electrical conductivity of polymers solutions were found to be 0.958, 0.9991, 0.996 and 0.967, respectively. Examination of the sensitivity analysis diagram of the predicted values by multilayer perceptron neural network versus experimental data revealed random scattering of points in the close proximity of the regression line with a high determination coefficient which clearly verifies the high accuracy of the model in predicting the outputs. It should be noted that size of particles as well as viscosity and electrical conductivity of solutions significantly increased with the rise of polymers concentration (p < 0.05). The findings of this study may be of useful to predict the impact of the above-mentioned parameters on the physical properties of polymer solutions and the fabricated particles in order to select the most appropriate wall materiel based on the purpose of encapsulation of bioactive compounds.

https://jift.irost.ir/article_409_bae8e11f3f86b84afa8cd4782b0e74c0.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties The production of processed cheese from retentate and the investigation of its physicochemical and rheological properties 45 55 461 10.22104/jift.2017.461 FA Mostafa Karami Assistant Professor of food science and technology, Faculty of Food Science and Technology, Bu-Ali Sina University of Hamedan, Hamedan, Iran Sharareh Saleh M.Sc. of chemistry engineering- food science and technology, Kermanshah branch, Islamic Azad University, Kermanshah, Iran Journal Article 2016 11 06 Processed cheese, is one of cheese kinds that is produced by mixing different types of cheeses with varying ripeness with emulsifying agents to stabilize fat. While green cheese is used for the production of processed cheese, the possibility of ultrafilterated milk retentate replacement with green cheese was investigated. In this study, the effect of three levels of retentate (50, 60, and 70 %) as a replacement of ripened UF-feta cheese and three levels of emulsifier (0.1, 0.2 and 0.3 %) of emulsifier composed of sodium citrate, monosodium phosphate and sodium hexa meta phosphate with similar portion, was investigated on physicochemical and rheological properties of process cheese. The results showed that retentate, at all levels, had significant (ppppp Processed cheese, is one of cheese kinds that is produced by mixing different types of cheeses with varying ripeness with emulsifying agents to stabilize fat. While green cheese is used for the production of processed cheese, the possibility of ultrafilterated milk retentate replacement with green cheese was investigated. In this study, the effect of three levels of retentate (50, 60, and 70 %) as a replacement of ripened UF-feta cheese and three levels of emulsifier (0.1, 0.2 and 0.3 %) of emulsifier composed of sodium citrate, monosodium phosphate and sodium hexa meta phosphate with similar portion, was investigated on physicochemical and rheological properties of process cheese. The results showed that retentate, at all levels, had significant (ppppp

https://jift.irost.ir/article_461_027cd7a2275b0814627828185ac9baad.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst Comparison of the antioxidant activity of Echium amoenum Fisch and C.A. Mey, Chamaemelum nobile (L.) All and Camellia sinensis (L.) O. Kuntze on oleic acid photooxidation using water soluble porphyrin complexes as catalyst 57 66 483 10.22104/jift.2017.483 FA Mahdi Hajimohammadi 1Assistant Professor of Inorganic chemistry and Nanochemistry Department, Faculty of Chemistry, Kharazmi University, Tehran, Iran Maliheh Bagheri MSc Graduated of Inorganic chemistry and Nanochemistry Department, Faculty of Chemistry, Kharazmi University, Tehran, Iran Journal Article 2017 02 21 Lipid photooxidation is the undesirable chemical process in which singlet oxygen result in the peroxidation of fatty acids. In this study leaves aqueous extract of Camellia sinensis (L.) O. Kuntze and flower extracts of Chamaemelum nobile (L.) All and Echium amoenum Fisch and C.A. Mey collected from natural habitats in Lahijan, Shiraz and Golestan National Park, respectively. Aqueous extracts were extracted using maceration method. Generation of singlet oxygen and peroxide products in the presence of H2TCPP (meso-tetra-carboxy phenyl porphyrin) were proved by 1H NMR spectroscopy, UV-Vis spectroscopy and iodometric titration method. Aqueous extract of Echium amoenum Fisch and C.A. Mey flowers, aqueous extract of Camellia sinensis (L.) O. Kuntze leaves, aqueous extract of Chamaemelum nobile (L.) flowers and Ascorbic acid as a chemical antioxidant indicated an inhibition of 42.75%, 38.34%, 36.98%, 33.51% and 20.32% on peroxidation of oleic acid, respectively. The results of this study also showed that the antioxidant activity of Echium amoenum Fisch and C.A. Mey in organic solvents such as acetonitrile, ethanol and methanol solvents are maintained. Lipid photooxidation is the undesirable chemical process in which singlet oxygen result in the peroxidation of fatty acids. In this study leaves aqueous extract of Camellia sinensis (L.) O. Kuntze and flower extracts of Chamaemelum nobile (L.) All and Echium amoenum Fisch and C.A. Mey collected from natural habitats in Lahijan, Shiraz and Golestan National Park, respectively. Aqueous extracts were extracted using maceration method. Generation of singlet oxygen and peroxide products in the presence of H2TCPP (meso-tetra-carboxy phenyl porphyrin) were proved by 1H NMR spectroscopy, UV-Vis spectroscopy and iodometric titration method. Aqueous extract of Echium amoenum Fisch and C.A. Mey flowers, aqueous extract of Camellia sinensis (L.) O. Kuntze leaves, aqueous extract of Chamaemelum nobile (L.) flowers and Ascorbic acid as a chemical antioxidant indicated an inhibition of 42.75%, 38.34%, 36.98%, 33.51% and 20.32% on peroxidation of oleic acid, respectively. The results of this study also showed that the antioxidant activity of Echium amoenum Fisch and C.A. Mey in organic solvents such as acetonitrile, ethanol and methanol solvents are maintained.

https://jift.irost.ir/article_483_5fa912e79f8736256731d324bbbaa248.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves 67 76 457 10.22104/jift.2017.457 FA Hamed Saberian Assistant Professed, Food Additives Department, Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran Fereshte Hosseini Assistant Professed, Food Additives Department, Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran Shadi Bolourian Assistant Professor, Food Additives Department, Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran Journal Article 2016 12 01 The aim of this research was optimizing of the chlorophyll extraction by ultrasound method. A Central Composite Design with 6 repeats at the central point was employed to optimize the effect of the ultrasound power (10-100%), solvent to solid ratio (5-10 ml/g), temperature (30-70 °C ) and time (2-10 min) on the total chlorophyll and a* value. Results of optimization showed that a quadratic model with R2=0.922 was significant. The solvent to solid ratio was the most important parameter which positively affected the yield, although increasing the temperature of extraction significantly reduced the yield. Enhancing the ultrasound power considerably increased the yield of chlorophyll. The maximum yield of chlorophyll was obtained under power of 100%, temperature of 30.2 °C, time of 9.83 min and solvent to solid ratio of 9.99 (ml/g) which was 680.5 mg/100 g d.m. The comparison of conventional and ultrasound methods showed that the yield of chlorophyll extracted by conventional method (460.5 mg/100 g d.m.) was significantly lower than the amount (680.5 mg/100 g d.m.) extracted by ultrasound method. Therefore, the ultrasound method is an efficient method for extraction of chlorophyll. The aim of this research was optimizing of the chlorophyll extraction by ultrasound method. A Central Composite Design with 6 repeats at the central point was employed to optimize the effect of the ultrasound power (10-100%), solvent to solid ratio (5-10 ml/g), temperature (30-70 °C ) and time (2-10 min) on the total chlorophyll and a* value. Results of optimization showed that a quadratic model with R2=0.922 was significant. The solvent to solid ratio was the most important parameter which positively affected the yield, although increasing the temperature of extraction significantly reduced the yield. Enhancing the ultrasound power considerably increased the yield of chlorophyll. The maximum yield of chlorophyll was obtained under power of 100%, temperature of 30.2 °C, time of 9.83 min and solvent to solid ratio of 9.99 (ml/g) which was 680.5 mg/100 g d.m. The comparison of conventional and ultrasound methods showed that the yield of chlorophyll extracted by conventional method (460.5 mg/100 g d.m.) was significantly lower than the amount (680.5 mg/100 g d.m.) extracted by ultrasound method. Therefore, the ultrasound method is an efficient method for extraction of chlorophyll.

https://jift.irost.ir/article_457_eb270e6be1baf5295273e810ee256925.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite Optimization of physical, mechanical and thermal properties of myofibrillar protein–cellulose nanocrystal nanocomposite 77 92 422 10.22104/jift.2017.422 FA Bahareh Shabanpour Professor., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran Mohsen Kazemi Ph. D. Student., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran S. Mahdi Ojagh Associated Prof., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran Parastoo Pourashouri Assistant Prof., Department of Seafood Processing, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Iran Journal Article 2016 10 08 Nanocrystalline cellulose (NCC) reinforced fish myofibrillar protein (FMP)-based nanocomposite film was prepared by solution casting. The NCC content in the matrix was varied from 2, 4 and 6% ((w/w) % dry matrix). It was found that the nanocomposite reinforced with 6 wt% NCC content exhibits the highest tensile strength which was increased by 49% compared to the control. The formation of percolated networks of cellulose nanocrystals within protein matrix resulted in improving the mechanical properties of nanocomposites. Incorporation of NCC also significantly improved water vapor permeability (WVP) of the nanocomposite showing a 33% decrease due to 6 wt% NCC loading. The moisture sorption and water solubility studies revealed that the addition of cellulose nanocrystals reduced the moisture affinity of FMP, which is very favorable for edible packaging applications. Molecular interactions between FMP and NCC were supported by Fourier Transform Infrared Spectroscopy. Investigation of DSC factors (Tg, Tc, Tm) shown that thermal stability of FMP-based nanocomposite films was improved after incorporation of NCC. Nanocrystalline cellulose (NCC) reinforced fish myofibrillar protein (FMP)-based nanocomposite film was prepared by solution casting. The NCC content in the matrix was varied from 2, 4 and 6% ((w/w) % dry matrix). It was found that the nanocomposite reinforced with 6 wt% NCC content exhibits the highest tensile strength which was increased by 49% compared to the control. The formation of percolated networks of cellulose nanocrystals within protein matrix resulted in improving the mechanical properties of nanocomposites. Incorporation of NCC also significantly improved water vapor permeability (WVP) of the nanocomposite showing a 33% decrease due to 6 wt% NCC loading. The moisture sorption and water solubility studies revealed that the addition of cellulose nanocrystals reduced the moisture affinity of FMP, which is very favorable for edible packaging applications. Molecular interactions between FMP and NCC were supported by Fourier Transform Infrared Spectroscopy. Investigation of DSC factors (Tg, Tc, Tm) shown that thermal stability of FMP-based nanocomposite films was improved after incorporation of NCC.

https://jift.irost.ir/article_422_b42ef5296fae48f823091e2cc2c6ecd2.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Multi-satge Solvent Extraction of soybean isoflavones Multi-satge Solvent Extraction of soybean isoflavones 93 107 525 10.22104/jift.2017.2047.1462 FA Anvar Shalmashi Associate Professor, Organic Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran Fereshteh Golmohammad Assistant Professor, Organic Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran Zeinolabedin Bashiri Sadr Instructor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran Journal Article 2017 03 01 Soya (max Glycine) is one of the enrich source of phytoesterogenes. Isoflavones have a similar structure and function like estrogen in reducing menopausal symptoms and their positive impact have been proved. In the present study extraction of isoflavones from soybeans with ethanol 96% by four different techniques including soxhlet, multi-satge solvent extraction, pre-treated sample by ultrasound and microwave proir to multi-satge solvent extraction carried out and efficient parameters in each methods were optimized. The results showed Soxhlet extraction of 50 g the sample with 150 ml ethanol 96%, during 6 h the maximum extraction yield of phenolics and isoflavanoids were obtained 68.62% and 62.02% respectively. Multi-stage solvent extraction performed by experimental conditions the ratio of solids to solvent extraction 3/10 mg.ml-1, 45C temperature and extraction time 60 min (per extraction), so in this conditions the extraction yield were same as Soxhlet method. In pretreated samples by ultrasound proir to three-stage solvent extraction (for 40 min in cycle 1 and amplitude 60) and microwave-pretreated samples (time leaching of 120 min and radiation time of 5 min), the maximum extraction yield compare to soxhlet method was obtained in solid to solvent ratio of 3.10 mg.ml-1, temperature of 40ºC, extraction time of 15 min. Also Qualitative and quantitative analysis of flavonoids genistein and daidzein in alcoholic dry extract was determined by HPLC. Soya (max Glycine) is one of the enrich source of phytoesterogenes. Isoflavones have a similar structure and function like estrogen in reducing menopausal symptoms and their positive impact have been proved. In the present study extraction of isoflavones from soybeans with ethanol 96% by four different techniques including soxhlet, multi-satge solvent extraction, pre-treated sample by ultrasound and microwave proir to multi-satge solvent extraction carried out and efficient parameters in each methods were optimized. The results showed Soxhlet extraction of 50 g the sample with 150 ml ethanol 96%, during 6 h the maximum extraction yield of phenolics and isoflavanoids were obtained 68.62% and 62.02% respectively. Multi-stage solvent extraction performed by experimental conditions the ratio of solids to solvent extraction 3/10 mg.ml-1, 45C temperature and extraction time 60 min (per extraction), so in this conditions the extraction yield were same as Soxhlet method. In pretreated samples by ultrasound proir to three-stage solvent extraction (for 40 min in cycle 1 and amplitude 60) and microwave-pretreated samples (time leaching of 120 min and radiation time of 5 min), the maximum extraction yield compare to soxhlet method was obtained in solid to solvent ratio of 3.10 mg.ml-1, temperature of 40ºC, extraction time of 15 min. Also Qualitative and quantitative analysis of flavonoids genistein and daidzein in alcoholic dry extract was determined by HPLC.

https://jift.irost.ir/article_525_30c2a045cd75671bcb7697e6eec74667.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Classification of Eggs Based on the Internal Quality Using of Computer Vision Classification of Eggs Based on the Internal Quality Using of Computer Vision 109 122 516 10.22104/jift.2017.2132.1488 FA Elham Nematinia MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan. Saman Abdanan Mehdizadeh Assistant professor of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan Mohammad Reza Ghorbani Assistant Professor, Department of Animal Science, Faculty of Animal Science and Food Technology Ramin Agriculture and Natural Resources University of Khuzestan Journal Article 2017 04 22 Nowadays, concern about egg quality is growing steadily. Freshness makes a major contribution to the quality of egg and egg products. In this regard, in order to achieve both high efficiency and high productivity, eggs’ quality assessment is necessary to enhance safety and quality assurance. Therefore, the aim of this study was to design and fabricate a system to determine the internal quality of eggs using of machine vision. For this purpose, 210 eggs for 30 days were storted at room temperature and humidity in a completely randomized design and some quality parameters of eggs were measured (e.g. total weight of egg, yolk, albumen and eggshell weight, strength and thickness of the eggshell, Haugh unit as destructive parameters and air cell area, and area index (D) as non-destructive parameters). According to statistical analysis total weight of egg, strength and thickness of the shell, yolk and shell weight and yolk color as egg quality parameters were not affected by the storage time (p>0.05). But, the air cell area and the parameter D as non-destructive parameters, was increased significantly at the level of 5%. The results showed Haugh unit was decreased from 9.28 to 2.04 as storage time increased (p<0.05). Classification accuracy using non-destructive data with Parzen method was calculated 84.17%. This shows the ability of the proposed system to classify fresh eggs from unfreash ones with high accuracy. Nowadays, concern about egg quality is growing steadily. Freshness makes a major contribution to the quality of egg and egg products. In this regard, in order to achieve both high efficiency and high productivity, eggs’ quality assessment is necessary to enhance safety and quality assurance. Therefore, the aim of this study was to design and fabricate a system to determine the internal quality of eggs using of machine vision. For this purpose, 210 eggs for 30 days were storted at room temperature and humidity in a completely randomized design and some quality parameters of eggs were measured (e.g. total weight of egg, yolk, albumen and eggshell weight, strength and thickness of the eggshell, Haugh unit as destructive parameters and air cell area, and area index (D) as non-destructive parameters). According to statistical analysis total weight of egg, strength and thickness of the shell, yolk and shell weight and yolk color as egg quality parameters were not affected by the storage time (p>0.05). But, the air cell area and the parameter D as non-destructive parameters, was increased significantly at the level of 5%. The results showed Haugh unit was decreased from 9.28 to 2.04 as storage time increased (p<0.05). Classification accuracy using non-destructive data with Parzen method was calculated 84.17%. This shows the ability of the proposed system to classify fresh eggs from unfreash ones with high accuracy.

https://jift.irost.ir/article_516_53c829d03b9afb0166da4da6d529acdc.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Study of Quantity and Diffusion of Nisin Used in Corn Zein Film to Depopulate Micrococcus Luteus Study of Quantity and Diffusion of Nisin Used in Corn Zein Film to Depopulate Micrococcus Luteus 123 141 487 10.22104/jift.2017.487 FA Leila Nateghi Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Journal Article 2017 01 02 Nisin is a bacteriocin that loses its activity due to binding to the protein, fat and other in the food systems. By preparing a film based on the biopolymer can improve its performance. The objective of this research was to investigate the antimicrobial activity and quantity diffusion of different concentrations of nisin (100, 200 and 300 mg) from 4 percent corn zein film in phosphate buffer and evaluation of antimicrobial activity and quantity diffusion of nisin from different concentrations of corn zein films (2, 4, 6, 8 and 10) in the phosphate buffer. The antimicrobial activity of nisin diffusion from corn zein films was performed with evaluation of growth inhibition of Micrococcus luteus in culture media and its quantity was evaluated with high-performance liquid chromatography method. In the final stage modeling of nisin release kinetics performed via empirical Weibull model. According to results the antimicrobial activity of nisin was confirmed by formation of growth inhibition halo in agar. Quantity diffusion of nisin from 4 percent corn zein film significantly increased with increasing concentration of nisin. With increasing the concentrations of corn zein from 4 to 10% (W/V) the nisin diffusion from corn zein film 10%, four times decreased which related to increase kink in film and slower release of nisin. Kinetic modeling diffusion from films showed similar behavior Fick with excellent prediction (R2 >0.95). Therefore by using the corn zein edible coating containing nicin antimicrobial composition can increase the shelf life and quality of food. Nisin is a bacteriocin that loses its activity due to binding to the protein, fat and other in the food systems. By preparing a film based on the biopolymer can improve its performance. The objective of this research was to investigate the antimicrobial activity and quantity diffusion of different concentrations of nisin (100, 200 and 300 mg) from 4 percent corn zein film in phosphate buffer and evaluation of antimicrobial activity and quantity diffusion of nisin from different concentrations of corn zein films (2, 4, 6, 8 and 10) in the phosphate buffer. The antimicrobial activity of nisin diffusion from corn zein films was performed with evaluation of growth inhibition of Micrococcus luteus in culture media and its quantity was evaluated with high-performance liquid chromatography method. In the final stage modeling of nisin release kinetics performed via empirical Weibull model. According to results the antimicrobial activity of nisin was confirmed by formation of growth inhibition halo in agar. Quantity diffusion of nisin from 4 percent corn zein film significantly increased with increasing concentration of nisin. With increasing the concentrations of corn zein from 4 to 10% (W/V) the nisin diffusion from corn zein film 10%, four times decreased which related to increase kink in film and slower release of nisin. Kinetic modeling diffusion from films showed similar behavior Fick with excellent prediction (R2 >0.95). Therefore by using the corn zein edible coating containing nicin antimicrobial composition can increase the shelf life and quality of food.

https://jift.irost.ir/article_487_14ef5e54e4df163d33fe0f2290413cfb.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 4 2017 06 22 Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus) Evaluation effect of extrusion on properties of extrudate grass pea (lathyrus sativus) 143 157 478 10.22104/jift.2017.478 FA Nastaran Akbarzade M.Sc student of food science and technology, Agricultural faculty, Ferdowsi university of Mashhad Mohammad Javad Varidi Associate professor, Agricultural faculty, Ferdowsi university of Mashhad Fakhri Shahidi Professor, Agricultural faculty, Ferdowsi university of Mashhad Elnaz Milani Assistant professor, faculty member of academic Center for Education Culture and Research, Mashhad Journal Article 2017 01 19 Grass pea is rich protein whereas it not consumed widely. Grass pea has same nutritional value with Clover, Alfalfa, Sainfoin and other forage plants which it has 12-22% protein. Extrusion cooking changes properties of Grass pea. Therefore, extruded Grass pea could use independently or as alternative in various formulations. The objective of this study was to apply response surface methodology by Design expert software to estimate the physicochemical and sensory properties of grass pea extrudate and to evaluate of the extrusion process include feed moisture (12-20%), die temperature (120-160°C) and screw speed (120-180 rpm) on properties of extruded Grass pea ( porosity, hardness, sensory properties) and its flour ( color, oil absorbtion index) were evaluated. By increasing feed moisture hardness increased and porosity, lightness (L*), yellowness (b*), redness (a*), oil absorption index and overall acceptability of extruded Grass pea decreased. Increasing die temperature increased redness, oil absorption index of extruded Grass pea whereas hardness, yellowness and overall acceptability of extruded Green pea decreased. Increasing screw speed increased redness, oil absorption index and overall acceptability of extruded Grass pea whereas hardness and yellowness decreased. Process conditions to produce best porosity, texture, color, oil absorption and overall acceptability were 12% moisture content, 137 ° C temperature and 137 rpm screw speed. In this condition, the best porosity, hardness, color, highest and lowest amounts of oil absorption will be obtain. Grass pea is rich protein whereas it not consumed widely. Grass pea has same nutritional value with Clover, Alfalfa, Sainfoin and other forage plants which it has 12-22% protein. Extrusion cooking changes properties of Grass pea. Therefore, extruded Grass pea could use independently or as alternative in various formulations. The objective of this study was to apply response surface methodology by Design expert software to estimate the physicochemical and sensory properties of grass pea extrudate and to evaluate of the extrusion process include feed moisture (12-20%), die temperature (120-160°C) and screw speed (120-180 rpm) on properties of extruded Grass pea ( porosity, hardness, sensory properties) and its flour ( color, oil absorbtion index) were evaluated. By increasing feed moisture hardness increased and porosity, lightness (L*), yellowness (b*), redness (a*), oil absorption index and overall acceptability of extruded Grass pea decreased. Increasing die temperature increased redness, oil absorption index of extruded Grass pea whereas hardness, yellowness and overall acceptability of extruded Green pea decreased. Increasing screw speed increased redness, oil absorption index and overall acceptability of extruded Grass pea whereas hardness and yellowness decreased. Process conditions to produce best porosity, texture, color, oil absorption and overall acceptability were 12% moisture content, 137 ° C temperature and 137 rpm screw speed. In this condition, the best porosity, hardness, color, highest and lowest amounts of oil absorption will be obtain.

https://jift.irost.ir/article_478_54d5e6d9e4b9a0bbcb42417cab530aa2.pdf