-124. Chemical composition of seed and seed oil from Iranian commercial date cultivars

Abolfazl Golshan Tafti; Bahman Panahi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 1-6

Abstract

  In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies ...  Read More In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, 27.58% fiber, 80.76% carbohydrates, 1.18% ash and 1.72% moisture. Mineral analysis showed higher concentration of Fe followed by Ca, Cu, Na, Zn and Mn. The seeds were also a rich source of phenolics, which ranged from 1840.93 to 1952.93 mg GAE/100 g. The average chemical characteristics of the date seed oils were: iodine value 55.153, saponification value 228.067 and peroxide value 15.537. The main fatty acids of the seed oils were oleic (48.10-50.50%), lauric (14.00-15.80%), palmitic (10.80-11.70%), myristic (10.60-10.90%), linoleic (7.70-8.20%) and stearic acids (3.00-3.40%).

---

• View Article
• PDF 267.15 K

-123. Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique

Samira Moradi; Seyed Hadi Razavi; Seyed Mohammad Mousavi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 1-6

Abstract

  The tremendous mounting interest in lipase production is pertinent to the biotechnological applications that these enzymes offer. Lipase, belonging to the hydrolyze enzymes, is involved ...  Read More The tremendous mounting interest in lipase production is pertinent to the biotechnological applications that these enzymes offer. Lipase, belonging to the hydrolyze enzymes, is involved in copious biological functions including: hydrolysis insoluble triacylglycerol to mono and diacylglycerols and glycerol. Submerge fermentation technique was applied for the efficient production of this. Briefly, olive oil emulsified by Arabic gum (3% olive oil with 8% Arabic gum) and coriander seed extract (7%) were used as supplementation. Extract was isolated from the olive used to isolation lipase producing bacteria. Among the isolates, mesophilic OE3 strain was selected as the best lipase producing bacterium with high hydrolytic activities (663U/ml). From Rhodamin B, we applied agar plate technique to screen lipase production bacteria based on e formation of the fluorescence halo around the colony under radiation of UV. The isolate was short rod- and coccoid-like. The isolate was Gram-positive, aerobic, non-motile, non-endospore-forming, non-acid fast, oxidase-negative, and catalase-positive. The selected isolate was positive for H2S and indole production and urea hydrolysis; however, they could not reduce nitrates to nitrogen. The final achievement was a lipase activity 2645 U/ml after 48 h incubation in 37ºC.

---

• View Article
• PDF 381.58 K

-122. Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 1-6

http://dx.doi.org/10.22059/jfabe.2020.75287

Abstract

  In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70  and air velocity of 1 ± 0.2 m/s in a laboratory ...  Read More In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70  and air velocity of 1 ± 0.2 m/s in a laboratory scale cabinet dryer. The effect of drying air temperature on the drying characteristics was determined and the relationship between the drying parameters with temperature and moisture content was examined. Moisture transfer from rhubarbs slices was described by applying the Fick’s diffusion model. The effective diffusivity changes between 4.56×10-11 and 15.97×10-11 m2/s within the given temperature range and as the temperature increased so did the effective moisture diffusivity.  An Arrhenius relation with activation energy values of 57.4638 kJ/mol expressed the effect of temperature on the diffusivity. The experimental moisture loss data were fitted through 10 thin-layer drying models available in the literature. The models were compared based on the coefficient of determination, mean bias error, root mean square error, and the reduced chi-square between the observed and predicted moisture ratios. The Midilli et al. model has shown a better fit to the experimental drying data as compared to other models.

---

• View Article
• PDF 749.28 K

-121. Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

Marziye Mirzakhani; Sohrab Moini; Zahra Emam-Djomeh

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 81-90

Abstract

  Biological packaging material based on obtained proteins from fish waste, are biopolymers that have the capability of biodegradable film formation. Thus, purpose of this research is ...  Read More Biological packaging material based on obtained proteins from fish waste, are biopolymers that have the capability of biodegradable film formation. Thus, purpose of this research is to study and investigate some of films’ physical features made from trout fish Myofibril protein. The film forming solution containing 1.5%, 2% and 2.5% (w/v) Myofibril protein isolate of 100ml solution and glycerol as plasticizer in three levels 25%, 50%, 75% (w/w) per dry material have been used. In order to solve existing protein in solution its pH must be reach to 3 by 1molar HCl. Films have been produced by casting method for 48 hours in 25°C. Then film’s mechanical features, water vapor penetrability, films solubility in water, transparency and color were investigated. Effect of protein concentration was significantly obvious on films mechanical features, thickness, water vapor penetrability and color. Obtained results from statistical analysis data by SPSS software showed that films with 2% (w/v) dry material along with 50% (w/w) glycerol demonstrated the best mechanical features.

---

• View Article
• PDF 415.8 K

-120. Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

Sara Abbasi Rad; Gholamreza Askari

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 85-92

Abstract

  The effect of dry material, glycerol and ratio of water to seed in Alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water ...  Read More The effect of dry material, glycerol and ratio of water to seed in Alyssum homalocarpum films on their thickness, transparency, moisture content, tensile strength, elongation and water vapor permeability was investigated using mixture response surface methods. Dry material and glycerol were important factors influencing tensile strength, elongation and water vapor permeability. Ratio of water to seed had little effect on physical and mechanical properties. The statistical methodology used determined the following optimal conditions for use in the casting process: 20% glycerol, 0.3% dry material content and Ratio of water to seed was 2.5.

---

• View Article
• PDF 574.71 K

-119. Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria

Hoda Parseh; Alireza Shahablavasani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 7-12

Abstract

  Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its ...  Read More Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its peel can have such a role. This study aimed to determine the antioxidant activity, total phenolics, and flavonoids properties of different parts of pomegranate extracts. Three types of extracts were prepared with different solvent (water extract, organic and anthocyanin extract). The total phenolic and antioxidant activities were highest in peels, intermediate in juice and lowest in seeds and total anthocyanin was highest in juices. The organic extracts have the highest antioxidant activity. Then we examined the antimicrobial activity of peel extracts (organic, aqueous and anthocyanin extracts) and determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on two gram-positive bacteria Staphylococcus aureus and Bacillus cereus and two gram-negative bacteria E. coli and Salmonella typhi using liquid dilution susceptibility testing method. Thus, 62.5 ppm MIC of the organic and anthocyanin extracts of the peel was useful in Staphylococcus aureus and Salmonella typhi bacteria. Furthermore, organic and anthocyanin extracts of the peel at a concentration of 125 ppm had bactericidal effects on Staphylococcus aureus and E. coli bacteria and Bacillus cereus and Salmonella typhi at a concentration of 250 ppm. Thus, one can state that pomegranate peel extracts have high antibacterial effects because of high phenolic compounds and high levels of anthocyanin with high antioxidant activities.

---

• View Article
• PDF 353.93 K

-118. PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties

Mehdi Farhoodi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 7-12

Abstract

  Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano ...  Read More Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano composites were prepared by melt blending of poly (ethylene terephthalate) pellets and mica nanoparticles. The morphology of PET/mica nanocomposites was characterized by X-ray diffraction and transmission electron microscopy (TEM), showing exfoliated/intercalated structures for different concentrations of mica. The crystallization behavior was studied by differential scanning calorimetry (DSC). Incorporation of mica nanoparticles in PET matrix had pronounced effect on crystallization of poly (ethylene terephthalate). Both crystallization rate and degree of crystallinity increased due to nucleation effect of mica nanoparticles. The results of mechanical test indicated that addition of micas to PET matrix caused to slight diminish of tensile strength and ductility of polymer.

---

• View Article
• PDF 445.1 K

-117. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing

Majid Javanmard; Akram Akbari

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 7-14

http://dx.doi.org/10.22059/jfabe.2020.75441

Abstract

  Nowadays, consumers become interested to use the substitution of natural preservatives instead of chemical preservatives. It has been proven that pomegranate peel contains large amounts ...  Read More Nowadays, consumers become interested to use the substitution of natural preservatives instead of chemical preservatives. It has been proven that pomegranate peel contains large amounts of antimicrobial and antioxidant compounds. In this study, the antimicrobial effect of ethanolic extract of pomegranate peel was evaluated on total microbial count, mold and yeast and Lactobacillus plantarum during 3 months storage of thousand islands dressing at 4°C. The treated sauce samples were containing different concentrations (0.05, 0.1 and 1%) of pomegranate peel extract and 0.07% sodium benzoate, potassium sorbate mixture (BS) as control. All samples were inoculated with bacterial suspension containing 105 cfu/mL of L. plantarum. MIC and MBC of pomegranate peel extract on L. plantarum were obtained 1 mg/mL. All concentrations of pomegranate peel extract significantly decreased total bacterial count (p < 0.05). The results showed that adding 0.05% pomegranate peel extract reduced 2 Log cfu/g of total mold and yeast counts compared to the control sample in souse. There was no significant difference of adding different concentration of extract on the survival of L. plantarum (p > 0.05). Adding 0.05% pomegranate peel extract did not cause undesirable sensory attributes. Pomegranate peel extract can increase the thousand islands dressing shelf life by its antimicrobial effects as a natural antimicrobial agent and preserving the probiotic properties of the product.

---

• View Article
• PDF 658.87 K

-116. Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

Mohammad Hojjati; Marisa Speziale; Laura Vázquez-Araújo; Antonio Mincione; Angel Antonio Carbonell-Barrachina

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 91-96

Abstract

  The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different ...  Read More The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companies per each country). All three tests succeed in finding that Spanish Jijona turrón was softer than chocolate torrone, with nougat presenting intermediate values of hardness. The TPA test proved that nougat was intended to be chewable, which implied high values of cohesiveness, springiness, chewiness, and adhesiveness, while on the contrary turrón and torrone were conceived as been breakable and non-adhesive products. These differences in texture attributes were rather due to differences in the manufacturing conditions (e.g. heating time and/or temperature) than to composition factors (e.g. almond content). Results proved that manufacturing conditions (time, temperature) were more important than percentages of ingredients in determining the texture of turrón, torrone and nougat.

---

• View Article
• PDF 378.17 K

-115. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

Sara Dehghani; Marjan Nouri; Mehdi Baghi

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 93-100

Abstract

  In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. ...  Read More In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed. The MBC value of this extract for Saccharomyces cerevisiae (0.045 mg/mL) is lower than the value of this factor in Lactobacillus fructivorans (0.123 mg/mL). Next, ketchup sauce samples containing control sample, containing 0.086 (mg/mL) walnut green husk extract and 0.123 (mg/mL) walnut green husk extract were prepared. The results showed that application of higher concentrations of extract (0.123 mg/mL) in the first month increased the total phenolic compounds (73.72 mg gallic acid per 100 g dry matter) and  flavonoids (14.11 mg catechin per 100 g dry matter) and reduced EC50 (0.34 mg/mL) in ketchup sauce. The results of the total counts, mold, yeast and Lactobacillus bacteria of ketchup sauce samples containing walnut green husk extract were significantly different from allowing control sample.

---

• View Article
• PDF 468.96 K

-114. Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese

Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 13-18

Abstract

  In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ...  Read More In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of  xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.

---

• View Article
• PDF 372.41 K

-113. Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River

Hossein Mirsaeedghazi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 13-20

Abstract

  Rivers can be contaminated with different pollutants such as trout farms. Evaluation of the effect of trout farm on water quality is important to give new permission for trout farm ...  Read More Rivers can be contaminated with different pollutants such as trout farms. Evaluation of the effect of trout farm on water quality is important to give new permission for trout farm construction. In current work, the effect of constructed trout farms near the Deinachal River on some physicochemical properties namely chemical oxygen demand (COD), biological oxygen demand (BOD5), dissolved oxygen (DO), pH, temperature, turbidity, nitrate, nitrite, phosphate, heavy metals, total hardness, total alkalinity, calcium, magnesium, electrical conductivity, fecal coliform and ammonium were studied and the water quality was classified using Iran Water Quality Index (IRQWI). Results showed that except nitrite, ammonium, chromium, nickel, lead, cadmium and mercury, other parameters affected by both trout farms and domestic wastewater. However, assimilative capacity of Deinachal River due to entrance the branches into the river can improve the water quality.

---

• View Article
• PDF 601.11 K

-112. Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

Akram Sharifi; Sadegh Rigi; Amir Hossein Elhamirad; Alireza Basiri

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 15-22

http://dx.doi.org/10.22059/jfabe.2020.75618

Abstract

  Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable ...  Read More Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution to sample ratio (10:1) on water loss (WL), solid gain (SG), weight reduction (WR), vitamin C content (VCC) and the total phenolic content (TPC) of Aloe vera gel. The optimized conditions of osmotic dehydration combined with hot air drying were 60% (w/w) solution concentration, 30.2°C solution temperature and 349 min immersion time. Under these conditions water loss, solid gain and weight reduction found to be 72.67 (g/100g), 5.33(g/100g) and 67.34 (g/100g), respectively. The vitamin C and TPC of the osmo-air dried gel were 12.70 mg/100g DM and 11.33 mg GAE/100g DM, respectively.

---

• View Article
• PDF 826.39 K

-111. Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Aslan Azizi

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 97-102

Abstract

  Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  ...  Read More Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables. Addition of acid to covering brine was preferable to the blanching in acid solution, as the acidification was uniform, and it reduced the extent of discolouration. Acidification by lactic fermentation, using 2% hot brine to cover the prepared vegetable, reduced the pH to 3.8 in 3 days. Fermentation is initiated by the species of Leuconostoc and Lactobacillus followed by Pediococcus and Streptococcus, Process time, based on a sterilisation value of = 3.5 min, was adequate to render the canned acidified vegetables (pH ≤ 4.0) microbiologically safe. The process time required for  mm and  mm cans, having initial temperature of 65°C, was 15 min or less in boiling water. Colour of the lactic fermented canned products was superior to canned vegetables acidified with malic acid. Both had texture similar to that of the freshly cooked vegetables. Products acidified by fermentation had minimal sour taste.

---

• View Article
• PDF 352.69 K

-110. Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

Hanie Salmanian; Faramarz khodaiyan; Seyed Saeid Hosseini

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 101-106

Abstract

  In this study, biodegradable kefiran-chitosan-nanocellulose blend films were developed and their physical, mechanical, barrier, thermal and structural properties determined. Results ...  Read More In this study, biodegradable kefiran-chitosan-nanocellulose blend films were developed and their physical, mechanical, barrier, thermal and structural properties determined. Results showed that adding nanocellulose had not any significant effect on the thickness, moisture content and water solubility. Also, water vapor permeability, tensile strength and lightness increased and the elongation at break, glass transition and melting temperatures, chromaticity parameters of red–green and yellow–blue, total color difference, and whiteness index decreased by increasing the nanocellulose content. Scanning electron microscopy demonstrated that at high concentrations of nanocellulose, the nanoparticle dispersion was not uniform and many agglomerations observed in the surface and cross-section of the nanocomposites. In the end, XRD analysis showed that the dispersed phase of nanocellulose could not indicate its own crystalline peaks in the kefiran-chitosan matrix.

---

• View Article
• PDF 449.04 K

-109. Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students

mehrdad pooyanmehr; Ali Hemmati

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 19-24

Abstract

  The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, ...  Read More The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, specially developed and developing countries. Consumers of genetically modified products have the right to have a comprehensive and in-depth educational interface with the biotechnology of these products, but conflicting sensitivities and perceptions seem to be misused. A descriptive-analytical questionnaire was used to survey the level of general knowledge of students at different fields in universities of Kermanshah, as an example of a well-educated Iranian society (1000 people), in relation to different uses of GMOs. There was a significant difference between the information and knowledge of students related to biological sciences and non-biological at undergraduate and postgraduate education levels in both sexes of men and women about transgenic products (p < 0.05). All the people that were studied required the creation of strict national, international and ethical rules by policy makers and producers of transgenic products. Social networks were the largest source of information for individuals. The present study emphasizes the need for the development of evidence-based science education programs for the general public, in order to increase general awareness of the GMOs technology's advantages and limitations in the country.

---

• View Article
• PDF 262.75 K

-108. Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter

Mohammad Reza Edalatian; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 21-26

Abstract

  In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial ...  Read More In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a significant effect on pH, acidity, fat, protein, moisture, enterobacteria, total counts, mold and yeast as well as on lactococcus (p < 0.01), and lactobacillus level (p < 0.05). pH, acidity, fat, protein, total count, mold and yeast, and lactobacillus level (p < 0.01) were significantly affected by starter culture type during ripening period. However, moisture, enterobacteria and lactococcus level in all cheese samples were not affected by ripening period. Whereas other parameters including pH, fat and protein content showed decreasing trend during ripening. Among chemical analyses, cheese produced with traditional kefir had highest pH and cheese produced using commercial kefir showed highest acidity and moisture. Among microbial parameters cheese produced with commercial kefir starter had the lowest total microbial count and after that cheese using traditional kefir starter. It is concluded that traditional kefir grain can be used as a starter culture in production of functional white brined cheese.

---

• View Article
• PDF 422.83 K

-107. The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites

Behjat Tajeddin; Reza Famil Momen

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 23-28

http://dx.doi.org/10.22059/jfabe.2020.75620

Abstract

  Using biocomposites containing wheat straw (WS) and synthetic polymers like polyethylene (PE) has gained tremendous popularity, but its application in the packaging industry is not ...  Read More Using biocomposites containing wheat straw (WS) and synthetic polymers like polyethylene (PE) has gained tremendous popularity, but its application in the packaging industry is not substantial. Due to the prevalence of raw WS color which manifests itself in the WS/LDPE biocomposite, the present investigation is dedicated to fabricate a bleached WS/LDPE composite. Thus, raw WS and the pulp of WS were treated with three levels of xylanase, five concentrations of hydrogen peroxide and five levels of sodium dithionite. The bleached raw WS and its pulp were used to fabricate WS/LDPE composites and their colorimetric properties were measured using L*, a*, and b* coordinates. The results indicated that "bleached raw WS with 4% H2O2" and "bleached WS pulp with 10 units of xylanase and by addition of 1% H2O2" demonstrate the highest degree of lightness based on L* value. Then, 40% of above mentioned treatments were blended with LDPE to develop a biocomposite using a twin screw extruder. Further, lightness index and the mechanical properties of the final composites were measured. Results indicated that the composites containing unbleached raw WS had the lowest and the bleached WS pulp with 10 unites of xylanase and 1% H2O2 had the highest L value amongst all treatments. Also the raw WS/LDPE and the bleached raw WS/LDPE composites had the highest and the lowest tensile strength, respectively. It needs to be mentioned that the flexural strength of all treatments was higher than the control, whereas the impact resistance of them was lower than the control.

---

• View Article
• PDF 550.89 K

-106. Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread

Zahra sheikholeslami; Mahdi Karimi; Toktam Hejrani

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 103-108

Abstract

  Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and ...  Read More Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality and shelf life of Taftoon bread. Sun dried raisin was more effective to improving sensory properties. Bread containing 5% concentrate of both treatments (sun and smoked raisin) had higher moisture content, specific volume and minimum firmness in compare with other samples. In treatment containing 5% concentrate of sun dried raisin sensory properties was rated higher than smoked ones. So concentrate of smoked and sun dried raisin can be used as a humectants, to improve the quality and shelf life of flat bread.

---

• View Article
• PDF 259.18 K

-105. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 107-112

Abstract

  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus, and Staphylococcus aureus were investigated by using disc diffusion method, individually and collectively. The results have shown that, by combining these colors provided some mixtures with reasonable preventative effects against those bacteria; moreover, mixtures which contained curcumin or turmeric oleoresin demonstrated a better inhibitory effect in compare to mixtures lack of those colors. Consequently, the best synergetic inhibitory effect was related to a mixture of curcumin–beta-carotene–paprika (CBP) on Bacillus cereus. Furthermore, based on results, a mixture containing curcumin-lycopene was selected and used in snack coating to investigate the antimicrobial properties of cheese-flavored extruded snacks. Therefore, adding these natural colors to food not only increase their acceptability but also enhance the antimicrobial properties.

---

• View Article
• PDF 390.47 K

-104. Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

Zahra Mahdizadeh Barzoki; Zahra Emam-Djomeh; Morteza Rafiee-Tehrani; Elaheh Mortazavian; Ali Akbar Moosavi Movahedi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 25-34

Abstract

  Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the ...  Read More Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the glucose homeostasis that occurs in normal individuals. Oral delivery is the most convenient administration route. However, insulin cannot be well absorbed orally because of its rapid enzymatic degradation in the gastrointestinal tract. Therefore, nanoparticulate carriers such as polymeric nanoparticles are employed for the oral delivery of insulin. This study aims at the statistical optimization by Box-Behnken statistical design, fabrication by ionic gelation technique and in vitro characterization of insulin nanoparticles containing thiolated N- dimethyl ethyl chitosan (DMEC-Cys) conjugate. Independent variables such as the concentrations of polymer, TPP and insulin were optimized using a 3-factor, 3-level Box–Behnken statistical design. The selected dependent variables were size, zeta potential, PdI and associated efficiency of nanoparticles. The optimized nanoparticles were shown to have mean particle size diameter of 148 nm, zeta potential of 15.5 mV, PdI of 0.26 and AE of 97.56%. In vitro release study, FTIR, FE-SEM and cytotoxicity also indicated that nanoparticles made of this thiolated polymer are good candidate for oral insulin delivery.

---

• View Article
• PDF 573.45 K

-103. Effect of extraction rate on rheological properties of wheat flour

Vahideh Moradi; Babak Ghiassi Tarzi; Mehdi Farhoodi; Amir Fallah

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 27-32

Abstract

  The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological ...  Read More The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods was also determined and the most suitable method in assessment of flour attributes recognized. The lower bran concentration (extraction rate 64%) in flours showed the better pronounced effect on dough properties yielding strengthened dough. Several expected associations were found among applied methods, in spite of the fact that no significant correlation among all parameters of the methods was observed, some parameters of the measuring methods had very strong correlation (p<0.01) that included farinograph water absorption, tenacity (P), extensibility (L), P/L, swelling index (G) of alveograph, energy and the resistance to constant deformation after 50 mm stretching (R50) of extensograph. Among the applied methods, most of the alveograph parameters had significant correlation ( , p<0.01) together and it might be used as the recommended method to assess dough rheology.

---

• View Article
• PDF 480.16 K

-102. Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 29-34

http://dx.doi.org/10.22059/jfabe.2020.75644

Abstract

  In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different ...  Read More In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different sample distances from radiation source (5, 10 and 15 cm) and various holding times. The most successful reduction in B. cereus numbers (5.11 log CFU/g) was achieved after a holding time of 8 min at 300 W IR power and 15 cm distance. Data were analyzed to predict antibacterial effects of IR against B. cereus in cardamom by artificial neural network (ANN) model. The developed genetic algorithm-ANN (GA-ANN), which included 12 hidden neurons, could predict B. cereus population with R2 = 0.908. The results indicated that GA-ANN model could give good prediction for the population of B. cereus. Sensitivity analysis results showed that IR irradiation time was the most sensitive factor for the prediction of B. cereus population.

---

• View Article
• PDF 649.4 K

-101. Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature

Mona Sadat Bitaraf; Faramarz Khodaiyan; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 109-116

Abstract

  The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic ...  Read More The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure strength (G¢ at LVE), yield stress (τy) and flow point (τf) of samples were measured doing strain sweep test. Results showed that Inulin concentration had the greatest influence on G' and τf, followed by fermentation temperature. A positive correlation between b value and level of syneresis was observed.

---

• View Article
• PDF 739.58 K

-100. Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

Zohreh Didar

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 113-118

Abstract

  Hydrosol is a side product of essential oil extraction from plants. In this study, the effect of various ratios (5-100 %v/v) of cinnamon hydrosol replacement in the formulation of edible ...  Read More Hydrosol is a side product of essential oil extraction from plants. In this study, the effect of various ratios (5-100 %v/v) of cinnamon hydrosol replacement in the formulation of edible gelatin films was investigated. Physical properties were evaluated and the antibacterial properties of gelatin films against Staphylococcus aureus, Staphylococcus saprophyticus and Staphylococcus epidermidis were assessed. Evaluation of chemical component of cinnamon hydrosol was performed by GC - Mass chromatography. After production control film, modified gelatin films were made by replacement different ratios of cinnamon hydrosol (5, 30, 50, 80 and 100 %v/v) instead of the water in gelatin film formulation. Physical and mechanical properties of resulted films such as water vapor permeability, film thickness, transparency, light transmittance were evaluated. FTIR and SEM were also carried out. Antimicrobial characteristic of gelatin films were evaluated against Staphylococcus aureus, Staphylococcus saprophyticus and Staphylococcus epidermidis by measuring inhibition zone diameter. Results showed that the use of cinnamon hydrosol increased barrier property of gelatin films. Tensile strength increased by adding hydrosol in the edible film formulation (from 15.3 ± 1.5 MPa in control sample to 32.3 ± 3.3 MPa in gelatin film incorporated with 100% cinnamon hydrosol), but the elongation of the films, decreased (from 175 ± 5.5% in control sample to 92 ± 3% in gelatin film incorporated with 100% cinnamon hydrosol). Furthermore, addition of various hydrosol ratios significantly decreased the WVP values (p ≤ 0.01).  Staphylococcus aureus was most sensitive to gelatin films incorporated with cinnamon hydrosol and its inhibition zone at 100% hydrosol was 33 mm.

---

• View Article
• PDF 375.09 K