Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
10
25
Advance in Ultrasound-Assisted Extraction of Edible Oils: A Review
220
230
EN
Masoumeh
Marhamati
0000-0002-7718-8078
Departments of Nutrition, Faculty of Medicine, Mashhad University of Sciences, Mashhad, Iran
marhamatim961@mums.ac.ir
Zahra
Kheirati Kakhaki
Departments of Nutrition, Faculty of Medicine, Mashhad University of Sciences, Mashhad, Iran
Mitra
Rezaei
0000-0002-8801-8226
Departments of Nutrition, Faculty of Medicine, Mashhad University of sciences, Mashhad, Iran
rezaeim1@mums.ac.ir
10.22038/jnfh.2020.51138.1288
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.
Extraction efficiency,Solvent,Temperature,Vapor pressure,Cell-matrix
https://jnfh.mums.ac.ir/article_16773.html
https://jnfh.mums.ac.ir/article_16773_0c5331a1b60c8f9847bdfa279fb265a1.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
10
25
Inhibition of Staphylococcus Aureus in Hamburger Using Chitosan Film Containing the Nanoemulsion of Trachyspermum Ammi and Bunium Persicum Essential Oils
231
237
EN
Batool
Soltaninezhad
0000000342647833
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
bsoltaninezhad@gmail.com
Saeid
Khanzadi
0000-0003-0106-587x
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
khanzadi@um.ac.ir
Mohammad
Hashemi
0000-04525-A125-9874
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.
mo_hashemi@hotmail.com
Mohammad
Azizzadeh
Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
azizzadeh@gmail.com
10.22038/jnfh.2020.44370.1235
<strong>Introduction</strong>: 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). <strong>Methods</strong>: 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. <strong>Results</strong>: 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. <strong>Conclution:</strong> 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.
Chitosan,Edible film,Hamburger,Nanotechnology,S. aureus
https://jnfh.mums.ac.ir/article_15566.html
https://jnfh.mums.ac.ir/article_15566_0692396fb0c93b13f82fae0993b1c6b7.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
12
01
Effect of Different Cooking Methods on Nutritional Quality, Nutrients Retention, and Lipid Oxidation of Quail Meat
238
247
EN
Sara
Mohamadi
0000-0002-7703-9195
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
saramohamadi12@yahoo.com
Aziz A.
Fallah
0000-0003-3292-7647
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
fallah.aziz55@yahoo.com
Saied
Habibian Dehkordi
Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
habibian_dehkordi@yahoo.com
Avat
Fizi
Department of Epidemiology and Statistics, Esfahan University of Medical Sciences, Esfahan, Iran
fallah.aziz55@gmail.com
10.22038/jnfh.2020.50409.1279
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 <em>n</em>-9 increased in all the cooking methods, while C18:2 <em>n</em>-6 only increased in frying with oil. In addition, C18:3 <em>n</em>-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.
Quail,Fatty acid profile,Proximate composition,Retention value,Lipid oxidation
https://jnfh.mums.ac.ir/article_16500.html
https://jnfh.mums.ac.ir/article_16500_d48ec52bdb03e5b032dbe821a341ddaa.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
11
15
Toxicity of Biogenic Amines and the Chemical Indices for Spoilage in Peeled White Shrimp (Litopenaeus vannamei)
248
253
EN
Ali
Fazlara
0000-0003-1815-0771
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
fazlara2000@yahoo.com
Rahim
Peighan
Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
rpeyghan@yahoo.com
Meisam
Gharehchahi
DVM Graduated from Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
msmgharehchahi@gmail.com
Seyyed Mohammad Ali
Noori
0000-0002-2578-242X
Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
sma.noori@gmail.com
10.22038/jnfh.2020.49955.1274
<strong>Introduction: </strong>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. <strong>Methods:</strong> 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). <strong>Results: </strong>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. <strong>Conclusion:</strong> 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.
Biogenic amines,Histamine,Spoilage,Trimethylamine nitrogen,Total volatile base nitrogen,White shrimp
https://jnfh.mums.ac.ir/article_16833.html
https://jnfh.mums.ac.ir/article_16833_cdecdf13a0b2892458f1d3af3339f374.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
1999
11
30
Potential of Aflatoxin Production in Aspergillus Section Flavi Isolates of Pistachio in Iran
254
263
EN
Mehdi
Mohammadi Moghadam
0000-0001-9045-568X
Plant Protection Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran
mm.moghadam52@gmail.com
Saeed
Rezaee
0000-0002-1976-3329
Department of Plant Pathology, College of Agriculture Science and Food Industries, Islamic Azad University, Science and Research Branch, Tehran, Iran
srezaee65@gmail.com
Amir Hossein
Mohammadi
0000-0003-2842-0333
Pistachio Research Centre, Horticultural Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
ah-mohammadi@pri.ir
Hamid Reza
Zamanizadeh
Department of Plant Pathology, College of Agriculture Science and Food Industries, Islamic Azad University, Science and Research Branch, Tehran, Iran
hzamani2006@gmail.com
Mohammad
Moradi
0000-0003-2264-4934
Pistachio Research Centre, Horticultural Science Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
moradi@pri.ir
Seyed Reza
Fani
0000-0002-9651-2689
Plant Protection Research Department, Yazd Agricultural and Natural Resources Research and Education Centre, AREEO, Yazd, Iran
rezafani52@gmail.com
10.22038/jnfh.2020.52124.1299
<strong>Introduction:</strong> Aflatoxin analysis shows that<em> Aspergillus</em> section <em>Flavi</em> 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. <strong>Methods:</strong> To determine the aflatoxin producing abilities of <em>Aspergillus</em> section <em>Flavi</em> 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 <em>morphology</em> 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). <strong>Results:</strong> One hundred and twenty isolates of various parts of the pistachio growing areas belonging to <em>Aspergillus</em> section <em>Flavi</em> 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. <strong>Conclusion</strong>: Out of 120 investigated isolates, 13 isolates produced no aflatoxins and toxigenicity of other isolates was potentially variable from very low to high level.
Food safety,Mycotoxin,Chromatography,Screening,Cultural method
https://jnfh.mums.ac.ir/article_16901.html
https://jnfh.mums.ac.ir/article_16901_629c7898c9ac4ba87f1f296db25b442d.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
11
20
Quercetin Production and Phenylalanine Ammonia Lyase Activity Enhancement by Putrescine and Benzyl Amino Purine in Vitro Culture of Achillea Millefolium Linn
264
272
EN
Solmaz
Beldarvandi Askar
0000-0003-2395-5662
Department of Biotechnology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Hossein
Afshari
PLANT HERBAL ELEMENT
Department of Horticulture, Faculty of Agriculture,Damghan Branch, Islamic Azad University, Damghan, Iran.
h_afshari@ymail.com
Zahra
Oraghi Ardebili
0000-0002-1705-3796
Department of Biology, Garmsar Branch, Islamic Azad University, Garmsar, Iran.
10.22038/jnfh.2020.49980.1275
<strong>Introduction: </strong>Quercetin is observed in abundance in <em>Achillea millefolium</em> 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 <em>Achillea millefolium </em>Linn cultures. <strong>Methods:</strong> 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. <strong>Results: </strong>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. <strong>Conclusion: </strong>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 <em>in vitro</em> cultures of <em>A. millefolium.</em>
Achillea millefolium Linn,Benzyl Amino Purine,Putrescine,Quercetin
https://jnfh.mums.ac.ir/article_16900.html
https://jnfh.mums.ac.ir/article_16900_0dca8895ab800a2b6085a271e261dd19.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
11
29
Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil
273
279
EN
Maedeh
Salavati Hamedani
0000-0002-4645-9226
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
salavatihamedani.maedeh@um.ac.ir
Mohammadreza
Rezaeigolestani
0000-0002-6417-0565
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
mr.rezaee@um.ac.ir
Mohammad
Mohsenzadeh
0000-0002-7829-039X
Department of Food Hygiene and Aquaculture, Ferdowsi University of Mashhad, Mashhad, Iran.
mohsenzadeh@um.ac.ir
10.22038/jnfh.2020.52783.1303
<strong>Introduction: </strong>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 <em>Lavandula angustifolia </em>essential oil (LEO) as a food preservative by means of in-vitro antimicrobial and antioxidant assays. <strong>Methods: </strong>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. <strong>Results: </strong>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 <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, <em>Bacillus cereus</em>, <em>Salmonella typhimorium</em> and <em>Listeria monocytogenes </em>with the MIC and MBC range of 1.5 to 4 mg/ml. <strong>Conclusion: </strong>In conclusion, this work indicates the promising antimicrobial and antioxidant potential of LEO to be considered by food scientists and researchers in future studies.
Lavandula angustifolia essential oil,Antimicrobial,Antioxidant
https://jnfh.mums.ac.ir/article_17022.html
https://jnfh.mums.ac.ir/article_17022_b3d223b4932d17e9475760366c886002.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
12
01
The Improvement of Crocin Stability in Rock Candy (Nabat) By Microencapsulation
280
287
EN
Elham
Ganjali
Department of Food Science and Technology, Islamic Azad University, Sabzevar, Iran
elhamganjali@yahoo.com
Amir
Hossein
Elhamirad
Department of Food Science and Technology, Islamic Azad University, Sabzevar, Iran
elhami@yahoo.com
Fereshteh
Hosseini
0000-0002-8106-3630
Department of Food Additives, Food Science and Technology Research Institute (ACECR), Khorasan Razavi, Iran
fereshtehosseini@yahoo.com
Maryam
Mahfoozi
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
maryam_mahfoozy@yahoo.com
10.22038/jnfh.2020.50824.1286
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.
Crocin,Encapsulation,Nabat,color
https://jnfh.mums.ac.ir/article_17038.html
https://jnfh.mums.ac.ir/article_17038_8b63d7abd13daa7bdc09f0850c56d1fe.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
12
01
The Combined Effect of Shallot Extract by Vacuum Rotary Evaporator Technique with Common Antibiotics Against Multi-Drug-Resistant Bacteria
288
293
EN
Omid
Pouresmaeil
0000-0002-0548-2294
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
pouresmaeilo@varastegan.ac.ir
Fatemeh
Baledi
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
baledi.75@gmail.com
Sara
Sherafati
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
sherafatis@varastegan.ac.ir
Atefeh
Sarafan Sadeghi
0000000236124297
Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.
sarafana@varastegan.ac.ir
Davood
Mansury
0000-0003-0664-2007
Department of Medical Laboratory Sciences, Varastegan Institute of Medical Sciences, Mashhad, Iran.
mansuryd@med.mui.ac.ir
10.22038/jnfh.2020.47566.1257
<strong>Introduction<em>:</em></strong> <em>Allium hirtifolium</em> (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. <strong>Methods<em>: </em></strong>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. <strong>Results<em>:</em></strong> 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. <strong>Conclusions<em>: </em></strong>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.
Antibacterial effect,Checkerboard technique,Persian shallot,Allium hirtifolium,Iranian Moosir,Antibiotic-resistant bacteria
https://jnfh.mums.ac.ir/article_16348.html
https://jnfh.mums.ac.ir/article_16348_edeb88fd5e1bc0c66f08b660ae9633aa.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
12
01
Investigation of the Chemical, Textural and Sensory Properties of Some Fruit Puree Added Ice Cream
294
301
EN
Zekai
Tarakçı
orcid.org/0000-0002-3828-3232
Department of Food Engineering, Agricultural Faculty, Ordu University, Ordu,Turkey.
zetarakci@hotmail.com
Murat
Durak
Department of Food Engineering, Agricultural Faculty, Ordu University, Ordu,Turkey.
murat_durak_@outlook.com
10.22038/jnfh.2020.52696.1302
<strong>Introduction</strong><strong>: </strong>The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. <strong>Methods:</strong> 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. <strong>Results: </strong>Titration acidity, pH, colour (<em>L</em>*, <em>a</em>*, <em>b</em>*), 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. <strong>Conclusions: </strong>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.
Fruit,Ice cream,Melting,Overrun,Sensory,Texture
https://jnfh.mums.ac.ir/article_17069.html
https://jnfh.mums.ac.ir/article_17069_8d50c28d1f0644ddc773686e77333ffb.pdf
Mashhad University of Medical Sciences (MUMS)
Journal of Nutrition,Fasting and Health
2821-2746
8
4 (Special Issue on Food Safety)
2020
12
01
Characterization of White Chocolate Enriched with Free or Encapsulated Pomegranate Extract
302
309
EN
Zohreh
Didar
0000-0001-6268-6376
Assistant Professor of Food Science, Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
z_didar57@yahoo.com
10.22038/jnfh.2020.50603.1281
<strong>Introduction: </strong>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. <strong>Method</strong><strong>s</strong><strong>: </strong>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. <strong>Results:</strong> The addition of pomegranate extract (free/encapsulated) decreased T<sub>onset</sub>, T<sub>peak</sub>, 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. <strong>Conclusion: </strong>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.
Pomegranate extract,White chocolate,Encapsulation
https://jnfh.mums.ac.ir/article_17020.html
https://jnfh.mums.ac.ir/article_17020_efb4858d93e354c0c70e5547f7f8d1c4.pdf