ORIGINAL_ARTICLE
Advance in Ultrasound-Assisted Extraction of Edible Oils: A Review
Ultrasonic waves cause an increase in oil extraction efficiency through their mechanical effects, cavitation, and the energy generated by this phenomenon. Temperature, time, solvent to sample ratio, solvent type, and ultrasonic power are the most effective factors in the ultrasound-assisted extraction of oils. Temperature increase reduces the surface tension and vapor pressure of the solvent, leading to a rise in the solvent diffusion into the cell, and thus, the extraction efficiency increases. However, as the temperature approaches the solvent boiling point, its vapor pressure rises. Due to the smaller pressure difference between the interior and exterior of the cavitation bubbles, they collapse less intensively and cause the extraction efficiency to decrease. The increase in ultrasonic power has a similar effect on extraction efficiency. An elevation of the extraction time improves this parameter in the early minutes of extraction, by destroying the cell walls and making the oil diffuse out of the cell-matrix. An increase in the solvent to sample ratio up to an optimal level elevates the concentration gradient of the solvent towards the sample matrix by reducing the solution viscosity and brings about an improvement in the extraction efficiency. The application of the solvents with high vapor pressures results in a decrease in the cavitation energy because of the pressure difference between the cell interior and exterior. Therefore, such solvents do not have a positive effect on the extraction efficiency. Each of the aforementioned factors has its optimum level to enhance the ultrasound-assisted extraction efficiency.
https://jnfh.mums.ac.ir/article_16773_0c5331a1b60c8f9847bdfa279fb265a1.pdf
2020-10-25
220
230
10.22038/jnfh.2020.51138.1288
Extraction efficiency
Solvent
Temperature
Vapor pressure
Cell-matrix
Masoumeh
Marhamati
marhamatim961@mums.ac.ir
1
Departments of Nutrition, Faculty of Medicine, Mashhad University of Sciences, Mashhad, Iran
AUTHOR
Zahra
Kheirati Kakhaki
2
Departments of Nutrition, Faculty of Medicine, Mashhad University of Sciences, Mashhad, Iran
AUTHOR
Mitra
Rezaei
rezaeim1@mums.ac.ir
3
Departments of Nutrition, Faculty of Medicine, Mashhad University of sciences, Mashhad, Iran
LEAD_AUTHOR
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41
ORIGINAL_ARTICLE
Inhibition of Staphylococcus Aureus in Hamburger Using Chitosan Film Containing the Nanoemulsion of Trachyspermum Ammi and Bunium Persicum Essential Oils
Introduction: Antimicrobial agents such as essential oils have wide applications, and their use in edible films has been reported to enhance the shelf life of meat and its products. The present study aimed to assess the effects of chitosan films on the inhibition of Staphylococcus aureus in hamburger samples in storage conditions (temperature: 4±1°C). Methods: The prepared films contained 0.8% nanoemulsion of Bunium persicum essential oil (NBPEO) and 1.6% nanoemulsion of Trachyspermum ammi essential oil (NTEO). The hamburger samples were inoculated with S. aureus and divided into several groups, including control (no film), chitosan with 7.5% cellulose nanofiber (Ch-CNF), chitosan with 7.5% cellulose nanofiber, 0.8% NBPEO, and 1.6% NTEO (Ch-CNF-NEO). The samples were preserved in storage conditions (temperature: 4°C), and bacterial count was carried out on days 0, 3, 6, 9, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA. Results: According to the results, S. aureus count significantly decreased in the treatment groups compared to the control samples. In addition, the maximum reduction rate was observed in the Ch-CNF-NEO treatment (1.41 log CFU/g) compared to the control samples. Conclution: According to the results, it is offered that nanocomposite film of chitosan with nanoemulsion of essential oils practically be applied in hamburger to enhance its safety against S. aureus.
https://jnfh.mums.ac.ir/article_15566_0692396fb0c93b13f82fae0993b1c6b7.pdf
2020-10-25
231
237
10.22038/jnfh.2020.44370.1235
Chitosan
Edible film
Hamburger
Nanotechnology
S. aureus
Batool
Soltaninezhad
bsoltaninezhad@gmail.com
1
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
AUTHOR
Saeid
Khanzadi
khanzadi@um.ac.ir
2
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
LEAD_AUTHOR
Mohammad
Hashemi
mo_hashemi@hotmail.com
3
2 Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
AUTHOR
Mohammad
Azizzadeh
azizzadeh@gmail.com
4
Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
AUTHOR
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19. Azizian A, Khanzadi S, HashemiM, Azizzadeh M. Inhibitory Effect of Nano-gel/Emulsion of Chitosan Coating Incorporated with Ziziphora Clinopodioides Essential Oil and Nisin on Escherichia Coli O157: H7 Inoculated in Beef at Cold Storage Condition. Journal of Nutrition Fasting and Health. 2019; 7(2): 103-9.
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20. Alizadeh Sani M, Ehsani A, Hashemi M. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int J Food Microbiol. 2017; 251: 8-14.
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30. Jebelli Javan A, Moslemi M, Salimirad S, Soleymanpour S. Effect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage. Iran J Vet Med. 2018; 12(1): 69-78.
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33. Keykhosravy K, Khanzadi S, Hashemi M, Azizzadeh M. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. Int J Biol Macromol. 2020; 150: 904-13.
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34. Rustaie A, Keshvari R, Samadi N, Khalighi-Sigaroodi F, Shams Ardekani MR, Khanavi M. Essential oil composition and antimicrobial activity of the oil and extracts of Bunium persicum (Boiss.) B. Fedtsch.: Wild and cultivated fruits. Pharmaceutical Sciences. 2016; 22(4): 296-301.
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38
ORIGINAL_ARTICLE
Effect of Different Cooking Methods on Nutritional Quality, Nutrients Retention, and Lipid Oxidation of Quail Meat
The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of nutrients were also determined in order to identify the optimal cooking method. Cooking resulted in moisture loss, and the highest reduction was observed in the steaming and microwave methods. On the other hand, the most significant increase in the protein content was observed in microwave cooking, steaming, and frying with oil, while the highest level of total lipids was denoted in frying with oil. In terms of the fatty acid profile, C18:1 n-9 increased in all the cooking methods, while C18:2 n-6 only increased in frying with oil. In addition, C18:3 n-3 increased in frying with oil and decreased in microwave cooking and steaming. The fried samples absorbed the major fatty acids of the cooking oil. The total amount of saturated fatty acids increased in steaming and decreased in the other methods. The total amount of monounsaturated fatty acids increased in all the cooking methods, and the amount of polyunsaturated fatty acids (PUFAs) also increased in frying with oil, while it decreased in the other methods. The ratio of n-6/n-3 significantly reduced in frying with oil and roasting, and the residual level of PUFAs was higher in the frying methods and roasting compared to the other methods. Furthermore, the studied cooking methods increased lipid oxidation in the cooked samples compared to raw meat, and the highest level of lipid oxidation was reported in frying with oil. With regard to the retention values, frying without oil and roasting were considered the healthiest cooking methods.
https://jnfh.mums.ac.ir/article_16500_d48ec52bdb03e5b032dbe821a341ddaa.pdf
2020-12-01
238
247
10.22038/jnfh.2020.50409.1279
Quail
Fatty acid profile
Proximate composition
Retention value
Lipid oxidation
Sara
Mohamadi
saramohamadi12@yahoo.com
1
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
AUTHOR
Aziz A.
Fallah
fallah.aziz55@yahoo.com
2
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
LEAD_AUTHOR
Saied
Habibian Dehkordi
habibian_dehkordi@yahoo.com
3
Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
AUTHOR
Avat
Fizi
fallah.aziz55@gmail.com
4
Department of Epidemiology and Statistics, Esfahan University of Medical Sciences, Esfahan, Iran
AUTHOR
1. Ribarski S, Genchev A. Effect of breed on meat quality in Japanese quails (coturnix coturnix japonica). Trakia J Sci. 2013; 2:181-8.
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2. Boni I, Nurul H, Noryati I. Comparison of meat quality characteristics between young and spent quails. Int Food Res J. 2010; 17(3): 661-6.
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4. Genchev A, Mihaylova G, Ribarski S, Pavlov A, Kabakchiev M. Meat quality and composition in Japanese quails. Trakia J Sci. 2008; 6(4):72-82.
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7. Silva SM, Kuga EK, Mancini Filho J. Efeito do processamento sobre acidos graxos poliinsaturados da fracao lipidica da sardinha (Sardinella brasiliensis) e da tainha (Mugil cephalus). Rev. farm. bioquim. Univ. Säo Paulo. 1993:41-6.
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46
ORIGINAL_ARTICLE
Toxicity of Biogenic Amines and the Chemical Indices for Spoilage in Peeled White Shrimp (Litopenaeus vannamei)
Introduction: Shrimps are extremely perishable seafoods, which could threaten human health by causing foodborne diseases and intoxications. Therefore, seafood is generally stored at the temperature of -18˚C until consumption. The present study aimed to determine the safety of white shrimp in terms of biogenic amine toxicity and investigate some of the rapid chemical indices in this regard. Methods: After preparation, the samples were stored at the temperature of -18°C for six months and analyzed monthly for the levels of trimethylamine nitrogen (TMA-N), biogenic amines (histamine, putrescine, and tyramine), and total volatile base nitrogen (TVB-N). Results: The values of TMA-N and biogenic amines had a rising trend during storage, while TVB-N had fluctuated values. Furthermore, putrescine and TMA-N had strong correlation-coefficients with time (r=0.933 and r=0.91, respectively). The biogenic amines remained below the limit value during the six-month storage. Conclusion: Histamine, putrescine, and tyramine did not reach the toxic dose in the study period, posing no significant risk to human health during the appropriate storage of shrimp. Therefore, it is recommended that the values of TMA-N and putrescine be considered as potential quality indicators for frozen white shrimp.
https://jnfh.mums.ac.ir/article_16833_cdecdf13a0b2892458f1d3af3339f374.pdf
2020-11-15
248
253
10.22038/jnfh.2020.49955.1274
Biogenic amines
Histamine
Spoilage
Trimethylamine nitrogen
Total volatile base nitrogen
White shrimp
Ali
Fazlara
fazlara2000@yahoo.com
1
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
AUTHOR
Rahim
Peighan
rpeyghan@yahoo.com
2
Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
AUTHOR
Meisam
Gharehchahi
msmgharehchahi@gmail.com
3
DVM Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
AUTHOR
Seyyed Mohammad Ali
Noori
sma.noori@gmail.com
4
Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
LEAD_AUTHOR
1. Gram L, Dalgaard P. Fish spoilage bacteria–problems and solutions. Curr Opin Biotechnol. 2002;13(3):262-6.
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2. Austin B: The bacterial microflora of fish, revised. Sci World J. 2006; 6: 931–45.
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4. Mahmoud BS, Yamazaki K, Miyashita K, Il-Shik S, Dong-Suk C, Suzuki T. Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiol. 2004;21(6):657-66.
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5. Mastromatteo M, Danza A, Conte A, Muratore G, Del Nobile MA. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int J Food Microbiol. 2010; 144(2):250-6.
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14. Noori SMA, Khanzadi S, Fazlara A, Najafzadehvarzi H, Azizzadeh M. Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). LWT. 2018;97:434-9.
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15. Navarro‐Segura L, Ros‐Chumillas M, Martínez‐Hernández GB, López‐Gómez A. A New Advanced Packaging System for Extending The Shelf Life of Refrigerated Farmed Fish Fillets. J Sci Food Agric. 2020.
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17. Cai L, Cao A, Li Y, Song Z, Leng L, Li J. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control. 2015;56:1-8.
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18. Buňková L, Buňka F, Hlobilová M, Vaňátková Z, Nováková D, Dráb V. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. Eur Food Res Technol. 2009; 229(3):533-8.
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20. Restuccia D, Spizzirri UG, Bonesi M, Tundis R, Menichini F, Picci N, Loizzo MR. Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4 C. J Food Compost Anal. 2015; 40:52-60.
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21. Hu Y, Huang Z, Li J, Yang H. Concentrations of biogenic amines in fish, squid and octopus and their changes during storage. Food chem. 2012;135(4):2604-11.
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22. Wang H, Luo Y, Huang H, Xu Q. Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4° C and its contribution to biogenic amines' formation. Int J food microbiol. 2014; 190:66-71.
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23. Křížek M, Vácha F, Pelikánová T. Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods. Food Chem. 2011; 126(3):1493-7.
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25. Lee Y-C, Tseng P-H, Hwang C-C, Kung H-F, Huang Y-L, Lin C-S, Wei C-I, Tsai Y-H. Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures. J Food Prot. 2019; 82(11):1931-7.
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26. Pavlović MS, Ivanović S, Pavlović IN, Rokvić NI, Radosavljević V, Vasilev D. Histamine levels in fish samples collected from Serbian market in 2018. Food Feed Res. 2019; 46(1):37-43.
26
27. Restuccia D, Spizzirri UG, Bonesi M, Tundis R, Menichini F, Picci N, Loizzo MR. Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4° C. J Food Compost Anal. 2015; 40:52-60.
27
28. Rossano R, Mastrangelo L, Ungaro N, Riccio P. Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): a study by capillary electrophoresis. J Chromatog B. 2006;830(1):161-4.
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30
31. Hosseini SF, Rezaei M, Zandi M, Ghavi FF. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. J Aquat Food Prod Technol. 2016; 25(6):835-42.
31
32. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 2010; 120(1):193-8.
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36
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37
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39. Zhang B, Ma L-k, Deng S-g, Xie C, Qiu X-h. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control. 2015; 51:114-21.
39
ORIGINAL_ARTICLE
Potential of Aflatoxin Production in Aspergillus Section Flavi Isolates of Pistachio in Iran
Introduction: Aflatoxin analysis shows that Aspergillus section Flavi strains include mixtures of strains that are highly toxic to human with high level of aflatoxins while some others produce moderate level of aflatoxins and also there are nontoxigenic strains. Methods: To determine the aflatoxin producing abilities of Aspergillus section Flavi isolates in pistachio orchards, 180 pistachio nut samples were collected and fungal isolation was performed by Aspergillus Flavus and Parasiticus Agar (AFPA) medium. Distinct colony morphology in Coconut Agar Medium (CAM), Yeast Extract Sucrose (YES) medium supplemented with Methyl-β-cyclodextrin, and Sodium Low Salt (SLS) medium were used for distinguishing and screening between toxigenic and atoxigenic isolates. Toxigenicity and aflatoxins production level of isolates assayed by thin layer chromatography (TLC). Results: One hundred and twenty isolates of various parts of the pistachio growing areas belonging to Aspergillus section Flavi was identified by AFPA. Out of 120 isolates, 89.15% were able to produce one or several types of aflatoxins while in 10.83% isolates there was no toxin production. Of isolates investigated in this study, 14.16% of total produced aflatoxins were B1, B2, G1, and G2, whereas 10.83% of the isolates produced B1, B2, and G1, 34.16% of the isolates produced B1 and B2, and only 30% of the isolates were able to produce B1 type aflatoxin. Generally, aflatoxin production between toxigenic isolates was in different ranges from 39-21548, 37-8432, 97-2111, and 31-810 ng/g for aflatoxin B1, B2, G1, and G2 respectively. Conclusion: Out of 120 investigated isolates, 13 isolates produced no aflatoxins and toxigenicity of other isolates was potentially variable from very low to high level.
https://jnfh.mums.ac.ir/article_16901_629c7898c9ac4ba87f1f296db25b442d.pdf
1999-11-30
254
263
10.22038/jnfh.2020.52124.1299
Food safety
Mycotoxin
Chromatography
Screening
Cultural method
Mehdi
Mohammadi Moghadam
mm.moghadam52@gmail.com
1
Plant Protection Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran
LEAD_AUTHOR
Saeed
Rezaee
srezaee65@gmail.com
2
Department of Plant Pathology, College of Agriculture Science and Food Industries, Islamic Azad University, Science and Research Branch, Tehran, Iran
AUTHOR
Amir Hossein
Mohammadi
ah-mohammadi@pri.ir
3
Pistachio Research Centre, Horticultural Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
AUTHOR
Hamid Reza
Zamanizadeh
hzamani2006@gmail.com
4
Department of Plant Pathology, College of Agriculture Science and Food Industries, Islamic Azad University, Science and Research Branch, Tehran, Iran
AUTHOR
Mohammad
Moradi
moradi@pri.ir
5
Pistachio Research Centre, Horticultural Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
AUTHOR
Seyed Reza
Fani
rezafani52@gmail.com
6
Plant Protection Research Department, Yazd Agricultural and Natural Resources Research and Education Centre, AREEO, Yazd, Iran
AUTHOR
1. FAOSTAT. 2020. [accessed 2020 March 14]. www.fao.org/statistics/databases/en/.
1
2. Frisvad JC, Samson RA. Emericella venezuelensis, a new species with stellate ascospores producing sterigmatocystin and aflatoxin B1. 2004; Syst. Appl. Microbiol. 27(6): 672-680.
2
3. Frisvad JC, Skouboe P, Samson RA. Taxonomic comparison of three different groups of aflatoxin producers and a new efficient producer of aflatoxin B1, sterigmatocystin and 3-O-methylsterigmatocystin, Aspergillus rambellii sp. nov. Syst. Appl. Microbiol. 2005; 28(5): 442-453.
3
4. Klich MA, Mullaney EJ, Daly CB, Cary JW. Molecular and physiological aspects of aflatoxin and sterigmatocystin biosynthesis by Aspergillus tamarii and A. ochraceoroseus. Appl. Microbiol. Biotechnol. 2000; 53(5): 605-609.
4
5. Mohammadi Moghadam M, Rezaee S, Mohammadi AH, Zamanizadeh HR, Moradi M. Relationship between Aspergillus flavus growth and aflatoxin B1 and B2 production with phenolic and flavonoid compounds in green hull and kernels of pistachio cultivars. Appl. Entomol. Phytopathol. 2020a.; 7(2): 13-23.
5
6. Jafari Nodoushan A, Fani SR, Sajadipour SJ, Fattahi M. HACCP and its effects on aflatoxin contamination of p
6
ORIGINAL_ARTICLE
Quercetin Production and Phenylalanine Ammonia Lyase Activity Enhancement by Putrescine and Benzyl Amino Purine in Vitro Culture of Achillea Millefolium Linn
Introduction: Quercetin is observed in abundance in Achillea millefolium Linn and it has been employed for the treatment of diseases, infections, as well as health issues. This study examines the individual and combined impact of putrescine and benzyl amino purine (BAP) with the stimulation of quercetin production and the activity of phenylalanine ammonia-lyase (PAL) in Achillea millefolium Linn cultures. Methods: Seedlings with four leaves were cut and transferred to MS basal medium (Murashige and Skoog Basal Medium). At the next stage, different concentrations of putrescine were applied. Quercetin was identified through using HPLC, and the assessment of PAL activity was completed by accounting for the level of cinnamic acid produced at 290 nm. Different experimental data were analyzed after collection using SAS software and Duncan’s test was employed to compare the means. Results: With the addition of putrescine, the quercetin production, BAP, and PAL activities were remarkably affected. Moreover, quercetin production and PAL activity were enhanced through stimulation applied using putrescine with varying concentrations. When various concentrations of putrescine were applied, the fact was illustrated that 2 mg/L and 1 mg/L experienced the highest amount of quercetin and PAL activity, respectively. Conclusion: This particular finding suggests that combining elicitors and plant growth regulators is a beneficial strategy adopted in enhancing PAL activity and the production of quercetin for in vitro cultures of A. millefolium.
https://jnfh.mums.ac.ir/article_16900_0dca8895ab800a2b6085a271e261dd19.pdf
2020-11-20
264
272
10.22038/jnfh.2020.49980.1275
Achillea millefolium Linn
Benzyl Amino Purine
Putrescine
Quercetin
Solmaz
Beldarvandi Askar
1
Department of Biotechnology, Damghan Branch, Islamic Azad University, Damghan, Iran.
AUTHOR
Hossein
Afshari
h_afshari@ymail.com
2
Department of Horticulture, Faculty of Agriculture,Damghan Branch, Islamic Azad University, Damghan, Iran.
LEAD_AUTHOR
Zahra
Oraghi Ardebili
3
Department of Biology, Garmsar Branch, Islamic Azad University, Garmsar, Iran.
AUTHOR
1. Van Wyk B-E, Wink M. Medicinal plants of the world: CABI; 2018.
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2. Toso R. Plant cell culture technology: a new ingredient source. Personal care. 2010;2:35-8.
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3. Benedek B, Rothwangl-Wiltschnigg K, Rozema E, Gjoncaj N, Reznicek G, Jurenitsch J, et al. Yarrow (Achillea millefolium L. sl): pharmaceutical quality of commercial samples. Die Pharmazie-An International Journal of Pharmaceutical Sciences. 2008;63(1):23-6.
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5. Chatzopoulou P, Katsiotis ST, Svendsen AB. An ascaridole containing essential oil of the Achillea millefolium L. complex growing wild in northern Greece. Journal of Essential Oil Research. 1992;4(5):457-9.
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6. Hanlidou E, Kokkalou E, Kokkini S. Volatile constituents of Achillea grandifolia. Planta medica. 1992;58(01):105-7.
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7. Başer KH, Demirci B, Demirci F, Koçak S, Akıncı Ç, Malyer H, et al. Composition and antimicrobial activity of the essential oil of Achillea multifida. Planta Medica. 2002;68(10):941-3.
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8. Smelcerovic A, Lamshoeft M, Radulovic N, Ilic D, Palic R. LC–MS Analysis of the Essential Oils of Achillea millefolium and Achillea crithmifolia. Chromatographia. 2010;71(1-2):113-6.
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9. Murthy HN, Lee E-J, Paek K-Y. Production of secondary metabolites from cell and organ cultures: strategies and approaches for biomass improvement and metabolite accumulation. Plant Cell, Tissue and Organ Culture (PCTOC). 2014;118(1):1-16.
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10. Mulabagal V, Tsay HS. Plant cell cultures-an alternative and efficient source for the production of biologically important secondary metabolites. Int J Appl Sci Eng. 2004;2(1):29-48.
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11. Karuppusamy S. A review on trends in production of secondary metabolites from higher plants by in vitro tissue, organ and cell cultures. Journal of Medicinal Plants Research. 2009;3(13):1222-39.
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12. Ghorpade RP, Chopra A, Nikam TD. Influence of Biotic and Abiotic Elicitors on Four Major Isomers of Boswellic Acid in Callus Culture of'Boswellia serrata'Roxb. Plant Omics. 2011;4(4):169.
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13. Rao SR, Ravishankar G. Plant cell cultures: chemical factories of secondary metabolites. Biotechnology advances. 2002;20(2):101-53.
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14. Zhang C-H, Wu J-Y. Ethylene inhibitors enhance elicitor-induced paclitaxel production in suspension cultures of Taxus spp. cells. Enzyme and microbial technology. 2003;32(1):71-7.
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15. Hussain MS, Fareed S, Ansari S, Rahman MA, Ahmad IZ, Saeed M. Current approaches toward production of secondary plant metabolites. Journal of Pharmacy and Bioallied Sciences. 2012;4(1):10.
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16. Dörnenburg H. Evaluation of immobilisation effects on metabolic activities and productivity in plant cell processes. Process Biochemistry. 2004;39(11):1369-75.
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17. Urdová J, Rexová M, Mučaji P, Balažová A. Elicitation–a tool to improve secondary metabolites production in Melissa Officinalis L. Suspension cultures/Elicitácia ako nástroj na zlepšenie produkcie sekundárnych metabolitov v suspenzných kultúrach Melissa Officinalis L. European Pharmaceutical Journal. 2015;62(s9):46-50.
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43
ORIGINAL_ARTICLE
Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil
Introduction: In response to concerns arising from the application of synthetic preservatives in foodstuffs, several alternative methods have been proposed, such as the application of natural preservatives. This study aimed to evaluate the potential application of natural-based Lavandula angustifolia essential oil (LEO) as a food preservative by means of in-vitro antimicrobial and antioxidant assays. Methods: The main constituents of LEO were determined by GC-MS method. To assess the antibacterial efficacy of the tested LEO, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the oil were determined against four important foodborne pathogens by microdilution broth method. Finally, DPPH method was used for the evaluation of the antioxidant properties of the LEO. Results: According to the chemical analysis, terpenes, like linalool and 1,8- Cineol, constitute the main part of LEO. Antioxidant evaluation revealed that the DPPH radicals inhibitory percentage of LEO in concentrations of 40, 80, 120, 160, 200 and 240 (μg/ml) were 31, 43, 47, 53, 60 and 66 (%), respectively. Regarding antibacterial analysis, the tested LEO could efficiently inhibit and kill the microorganisms including Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella typhimorium and Listeria monocytogenes with the MIC and MBC range of 1.5 to 4 mg/ml. Conclusion: In conclusion, this work indicates the promising antimicrobial and antioxidant potential of LEO to be considered by food scientists and researchers in future studies.
https://jnfh.mums.ac.ir/article_17022_b3d223b4932d17e9475760366c886002.pdf
2020-11-29
273
279
10.22038/jnfh.2020.52783.1303
Lavandula angustifolia essential oil
Antimicrobial
Antioxidant
Maedeh
Salavati Hamedani
salavatihamedani.maedeh@um.ac.ir
1
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
AUTHOR
Mohammadreza
Rezaeigolestani
mr.rezaee@um.ac.ir
2
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
AUTHOR
Mohammad
Mohsenzadeh
mohsenzadeh@um.ac.ir
3
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
LEAD_AUTHOR
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20.Merrikhi Ardebili E, Mohsenzadeh M. Evaluation of methyl cellulose edible coating incorporated with Carum copticum L. essential oil and Turmeric (Curcuma longa L.) extract on growth control of Listeria monocytogenes inoculated to chicken meat portions storaged at 4˚C TT. mdrsjrns. 2019 Jan;15(83):315–28.
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21.Keykhosravy K, Khanzadi S, Hashemi M, Azizzadeh M. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. Int J Biol Macromol. 2020;150:904–13.
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23.Sahin F, Güllüce M, Daferera D, Sökmen A, Sökmen M, Polissiou M, et al. Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey. Food Control. 2004;15(7):549–57.
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36
ORIGINAL_ARTICLE
The Improvement of Crocin Stability in Rock Candy (Nabat) By Microencapsulation
In the present study, the microencapsulation technique was utilized to improve the stability of crocin in Nabat (rock candy), which is a popular confection in Iran. For this purpose, crocin was extracted from saffron, and its microcapsules were prepared through the spray drying process. Gelatin solutions with various concentrations (3%, 5%, 7%, and 10% w/v) were used as the wall material. The encapsulated crocin was added to Nabat, and the physicochemical and organoleptic properties of the samples were compared to Nabat containing pure crocin in different storage conditions. The obtained results indicated that increasing the concentration of the wall materials from 3% to 10% significantly increased the particle size of the microcapsules. The optimal efficiency of crocin microencapsulation was observed at the gelatin concentration of 5%. In addition, a significant difference was observed in the color properties of Nabat containing pure and encapsulated crocin during storage. Therefore, crocin microencapsulation could preserve the sensory properties of the samples. Considering the significant effect of light on the stability of crocin, Nabat containing this substance should be protected from direct light by hermetic packaging.
https://jnfh.mums.ac.ir/article_17038_8b63d7abd13daa7bdc09f0850c56d1fe.pdf
2020-12-01
280
287
10.22038/jnfh.2020.50824.1286
Crocin
Encapsulation
Nabat
color
Elham
Ganjali
elhamganjali@yahoo.com
1
Department of Food Science and Technology, Islamic Azad University, Sabzevar, Iran
AUTHOR
Amir
Elhamirad
elhami@yahoo.com
2
Department of Food Science and Technology, Islamic Azad University, Sabzevar, Iran
AUTHOR
Fereshteh
Hosseini
fereshtehosseini@yahoo.com
3
Department of Food Additives, Food Science and Technology Research Institute (ACECR), Khorasan Razavi, Iran
LEAD_AUTHOR
Maryam
Mahfoozi
maryam_mahfoozy@yahoo.com
4
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
AUTHOR
Godshall MA. Candies and Sweets: Sugar and Chocolate Confectionery. Encyclopedia of Food and Health, 1st ed. Elsevier; 2016.
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Diacu E. Colors: Properties and Determination of Synthetic Pigments. Encyclopedia of Food and Health, 1st ed. Elsevier; 2016.
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Mortensen A. Carotenoids and other pigments as natural Colorants. Pure Appl. Chem 2006; 78:1477–1491.
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Pathan SA, Alam S, Jain GK, Zaidi SMA, Akhter S, Vohora D, et al. Quantitative analysis of safranal in saffron extract and nanoparticle formulation by a validated high-performance thin-layer chromatographic method. Phytochem Anal 2010; 21:219-223.
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Desai KGH, Park HJ. Recent developments in microencapsulation of food ingredients. Dry. Technol 2005; 23:1361–1394.
6
Ersus S, Yudagel U. Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier. J. Food Eng 2007; 80:805–812.
7
Righetto AM, Netto FM. Effect of encapsulation materials on water sorption, glass transition, and stability of juice from immature acerole. Int. J. Food Prop 2005; 8: 337-346.
8
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11
Bo Sh, Wenli Y, Yaping Z, Xiaoyong L. Study on microencapsulation of lycopene by spray drying. J. Food Eng 2006; 76:664–669.
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Robert P, Carlsson RM, Romero N, Masson L. Stability of spray-dried encapsulated carotenoid pigments from rosa mosqueta (Rosa rubiginosa) oleoresin. J. Am. Oil Chem. Soc 2003; 80: 1115–1120.
13
Najaf Najafi M, Kadkhodaee R, Mortazavi SA. Effect of drying process and wall material on the properties of encapsulated cardamom oil. Food Biophys 2011; 6: 68-76.
14
Iranian National Standards organization: INSO1196: Spices and condiments-Determination of moisture content-Entrainment method. 1st. Revision; 2012.
15
Yu H, Huang Q. Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chem 2009; 119: 669-674.
16
Rodriguez SD, Wilderjans TF, Sosa N, Bernik DL. Image texture analysis and gas sensor array studies applied to vanilla encapsulation by Octenyl Succinic anhydride starches. J. Food Res 2013; 2: 36.
17
Iranian National Standards organization: INSO711: Toffee and candy Specifications and test methods. 4st. Revision; 2020.
18
Taherian AR, Fustier P, Ramaswamy HS. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. J. Food Eng 2006; 77: 687-696.
19
Wang Y, Li D, Wang L, Adhikari B. The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). J. Food Eng 2011; 104: 56-62.
20
Liu XD, Atarashi T, Furuta T, Yoshii H, Aishima S, Ohkawara M. Microencapsulation of emulsified hydrophobic flavors by spray drying. DRY TECHNOL 2001; 19:1361–1374.
21
Mourtzinos I, Salta F, Yannakopoulou K, Chiou A, Karathanos V. Encapsulation of Olive Leaf extract in β-Cyclodextrin. J. Agric. Food Chem 2007; 55:8088-8094.
22
Burey P, Bhandari BR, Howes T, Gidley MJ. Hydrocolloid gel particles: formation, characterization, and application. Crit Rev Food Sci Nutr 2008; 48:361-377.
23
Gomez-Diaz D, Navaza JM. Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending. J. Food Eng 2003; 56:387–392.
24
ORIGINAL_ARTICLE
The Combined Effect of Shallot Extract by Vacuum Rotary Evaporator Technique with Common Antibiotics Against Multi-Drug-Resistant Bacteria
Introduction: Allium hirtifolium (Persian shallot) belongs to the Alliaceae family. Recently, the ethanolic extract of Persian shallot was shown to have significant activity against some of the important clinical pathogens. This study has been assessed the in vitro antibacterial potency of ethanolic extracts of Persian shallot (Iranian Moosir) combined with common antibiotics against five clinically important antibiotic-resistant pathogens. Methods: Antibacterial activities determined through disk diffusion. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated by the broth microdilution method for the extract and selected antibiotics. Finally, the checkerboard technique applied for evaluation of the combined effect of the extract and antibiotics. Results: The MICs of the extract and antibiotics ranged from 4 to 16 mg/mL and 4 to 128 µg/mL, respectively. The MBCs of the extract and antibiotics varied from 8 to 16 mg/mL and 8 to 128 µg/mL, respectively. The results of the checkerboard technique showed that Amikacin and Trimethoprim/sulfamethoxazole have synergistic effects, but Levofloxacin, Imipenem, and Vancomycin have antagonistic impacts in combination with the extract on all isolates. Conclusions: It is suggested by the findings of this study which the in vitro application of Persian shallot extract combined with Amikacin and Trimethoprim/sulfamethoxazole. The mentioned combinations can inhibit the growth of five clinically significant antibiotic-resistant pathogens effectively.
https://jnfh.mums.ac.ir/article_16348_edeb88fd5e1bc0c66f08b660ae9633aa.pdf
2020-12-01
288
293
10.22038/jnfh.2020.47566.1257
Antibacterial effect
Checkerboard technique
Persian shallot
Allium hirtifolium
Iranian Moosir
Antibiotic-resistant bacteria
Omid
Pouresmaeil
pouresmaeilo@varastegan.ac.ir
1
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
AUTHOR
Fatemeh
Baledi
baledi.75@gmail.com
2
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
AUTHOR
Sara
Sherafati
sherafatis@varastegan.ac.ir
3
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
AUTHOR
Atefeh
Sarafan Sadeghi
sarafana@varastegan.ac.ir
4
Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.
LEAD_AUTHOR
Davood
Mansury
mansuryd@med.mui.ac.ir
5
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
LEAD_AUTHOR
1. Spellberg B, Gilbert DN. The future of antibiotics and resistance: a tribute to a career of leadership by John Bartlett. Clinical infectious diseases. 2014;59(suppl_2):S71-S5.
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2. Ventola CL. The Antibiotic Resistance Crisis: Part 1: Causes and Threats. Pharmacy and Therapeutics. 2015;40(4):277-83.
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3. Control CfD, Prevention. Office of Infectious Disease. Antibiotic resistance threats in the United States, 2013. April 2013. Accessed January. 2015;28.
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4. Gould IM, Bal AM. New antibiotic agents in the pipeline and how they can help overcome microbial resistance. Virulence. 2013;4(2):185-91.
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5. Rios J, Recio M. Medicinal plants and antimicrobial activity. Journal of ethnopharmacology. 2005;100(1-2):80-4.
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6. Ismail S, Jalilian FA, Talebpour AH, Zargar M, Shameli K, Sekawi Z, et al. Chemical Composition and Antibacterial and Cytotoxic Activities of Allium hirtifolium Boiss. BioMed Research International. 2013;2013:696835.
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7. Ali SE, Chehri K, Karimi N, Karimi I. Computational approaches to the in vitro antibacterial activity of Allium hirtifolium Boiss against gentamicin-resistant Escherichia coli: focus on ribosome recycling factor. In Silico Pharmacology. 2017;5:7.
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8. Ebrahimi R, Zamani Z, Kashi A. Genetic diversity evaluation of wild Persian shallot (Allium hirtifolium Boiss.) using morphological and RAPD markers. Scientia Horticulturae. 2009;119(4):345-51.
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9. Behbahani BA, Fooladi AAI. Evaluation of phytochemical analysis and antimicrobial activities Allium essential oil against the growth of some microbial pathogens. Microbial pathogenesis. 2018;114:299-303.
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25
ORIGINAL_ARTICLE
Investigation of the Chemical, Textural and Sensory Properties of Some Fruit Puree Added Ice Cream
Introduction: The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. Methods: For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were stored at -18°C for 60 days. Results: Titration acidity, pH, colour (L*, a*, b*), first drip time, melting rate, overrun, viscosity, texture, total phenolic content (TPC) values were determined. Fruit-added ice creams had significantly higher dry matter content than control samples (p <0.05). The overrun rate of ice creams decreased with the addition of fruit although the difference between ice cream varieties was insignificant (p>0.05). It was observed that titration acidity and stickiness values of ice creams generally increased while pH and hardness values decreased with fruit addition (p <0.05). At the end of the storage period, the first drip time of the ice creams decreased and the melting rates increased. However, no statistically significant difference was observed between the storage periods (p>0.05). Although the viscosity values of ice cream mixes showed variability, no significant difference was determined between ice cream samples (p>0.05). Compared to the plain ice cream (DS), the addition of fruit puree to the ice cream increased the TPC (p <0.05). No statistically significant difference was found between storage times of ice cream samples in terms of pH, titration acidity, colourvalues, first drip time, melting rate, viscosity, and TPC (p>0.05). Sensory analyses indicated that banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability. Conclusions: Thanks to the natural antioxidants, minerals, vitamins, nutritional fibers and natural color ingredient in fruits, it increases the nutritional values of ice cream increases the attractiveness to people.
https://jnfh.mums.ac.ir/article_17069_8d50c28d1f0644ddc773686e77333ffb.pdf
2020-12-01
294
301
10.22038/jnfh.2020.52696.1302
Fruit
Ice cream
Melting
Overrun
Sensory
Texture
Zekai
Tarakçı
zetarakci@hotmail.com
1
Department of Food Engineering, Agricultural Faculty, Ordu University, Ordu,Turkey.
LEAD_AUTHOR
Murat
Durak
murat_durak_@outlook.com
2
Department of Food Engineering, Agricultural Faculty, Ordu University, Ordu,Turkey.
AUTHOR
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21.Salık MA. Some quality properties of probiotic (Saccharomyces boulardii) ice cream produced with Cimin grape (Vitis vinifera L.) and Kemah walnut (Juglans regia L.) paste (Saruç). Bayburt University, Bayburt, Turkey. 2019; 1-172.
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27
ORIGINAL_ARTICLE
Characterization of White Chocolate Enriched with Free or Encapsulated Pomegranate Extract
Introduction: Chocolate is a popular food product. White chocolate is produced extensively and has lower functionality compared to other chocolates. The present study aimed to characterize white chocolate enriched with free or encapsulated pomegranate extract. Methods: To increase the functionality of white chocolate, pomegranate extract was added in the free or encapsulated forms at various concentrations (1, 2, 3, 4, and 5 g/200 g). The coacervation was performed for the encapsulation of pomegranate extract. The quality parameters of the chocolate samples were also evaluated, including the color index, melting behavior, flow behavior (rheometer and scanning electron microscopy), particle size distribution, texture analysis, and organoleptic properties. Other analysis included the determination of the total phenolic compounds and antioxidant properties of the samples. Results: The addition of pomegranate extract (free/encapsulated) decreased Tonset, Tpeak, and DH of white chocolate compared to the control samples. In addition, the added pomegranate extract reduced the casson yield stress, while it increased casson viscosity. The extract also changed the color indices and particle size distribution (P<0.05). The white chocolate samples containing pomegranate extract (free/encapsulated) had a higher phenolic content and antioxidant activity than the control samples. Moreover, sensory properties were affected by chocolate formulation, and the samples containing encapsulated pomegranate extract had superior organoleptic properties compared to the samples with free pomegranate extract. Conclusion: According to the results, free or encapsulated pomegranate extract could enhance the functionality of white chocolate in term of antioxidant activity. Furthermore, organoleptic properties were affected by chocolate formulation, and the samples containing encapsulated pomegranate extract had better organoleptic properties compared to those containing the free form of the extract.
https://jnfh.mums.ac.ir/article_17020_efb4858d93e354c0c70e5547f7f8d1c4.pdf
2020-12-01
302
309
10.22038/jnfh.2020.50603.1281
Pomegranate extract
White chocolate
Encapsulation
Zohreh
Didar
z_didar57@yahoo.com
1
Assistant Professor of Food Science, Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
LEAD_AUTHOR
Lončarević I, Pajin B, Fišteš A, Tumbas Šaponjac V, Petrović J, Jovanović P, Vulić J, Zarić D. Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. LWT - Food Sci. Technol 2018; 92:458–464.
1
Lončarević I, Pajin B, Petrović J, Danica Zarić D, Šaponjac VT, Fišteš A, Petar Jovanović P. The physical properties, polyphenol content and sensory characteristics of white chocolate enriched with black tea extract. Food in Health and Disease, scientific-professional journal of nutrition and dietetics 2019; 8 (2) 83-88.
2
Lončarević I, Pajin B, Šaponjac VT, Petrović J, Vulić J, Fišteš A, Jovanović P. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract. Quality and shelf life of white chocolate with green tea encapsulate. J Sci Food Agric 2019; 99(13): 5834-5841.
3
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22