Document Type : Original research

Authors

1 Department of Health, Aja University of Medical Sciences, Tehran, Iran

2 Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran

3 Department of Food Science and Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran

4 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time for food consumption. Therefore, the aim of this study was to produce emergency rations enriched with functional ingredients including whey protein nanofibril (WPN) and its complexes with curcumin (C-WPN) and quercetin (Q-WPN) as bioactive antioxidant compounds. After the formulation and production of the rations, their antioxidant activity, sensory properties, and microbial attributes were investigated. Addition of curcumin and quercetin to rations significantly improved their antioxidant activity as investigated by free radical scavenging method and reducing power assay. In all these methods, rations had higher antioxidant activity in the presence of curcumin and quercetin. The microbial and sensory properties of rations also were acceptable. Therefore, the results of this study suggested that the curcumin and quercetin as biologically active ingredients can be used in the formulation of emergency food rations for increasing their antioxidant activity which is very useful for improving the performance of armed forces and soldiers during military missions and activities.

Keywords

Main Subjects

Dabbagh Moghaddam, A., Akhondzadeh Basti, A., Keshavarz, S. A., Kamkar, A., Sharifan, A., Misaghi, A., ... & Jazayeri, S. A. (2019). Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics. EBNESINA, 21(1), 13-19.
Farajzadeh, D., & Golmakani, M. (2011). Formulation and experimental production of energy bar and evaluating its shelf-life and qualitative properties. Journal Mil Med, 13(3), 181-187.
Ghayour, N., Hosseini, S. M. H., Eskandari, M. H., Esteghlal, S., Nekoei, A. R., Gahruie, H. H., ... & Naghibalhossaini, F. (2019). Nanoencapsulation of quercetin and curcumin in casein-based delivery systems. Food Hydrocolloids, 87, 394-403.
Ghorbani, E., Dabbagh Moghaddam, A., Sharifan, A., & Kiani, H. (2021). Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts. Journal of Food Quality, 1-10.
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16(1-3), 12-30.
Hadi, V., Ghayour Mobarhan, M., Ranjbar, G., Sardar, M. A., Dabbagh Moghaddam, A., Nematy, M., ... & Mazaheri Tehrani, M. (2020). Effect of a Designed Compact Food Bar on Maximal Oxygen Uptake (VO2 Max) and Exercise Performance in Military Athletes: A Randomized, Single-Blind, Placebo-Controlled Clinical Trial. Iranian Red Crescent Medical Journal, 22(3).
Hadi, V., Norouzy, A., Tehrani, M. M., Nematy, M., & Hadi, S. (2018). Properties of Compact Food Bars: A Review Study. Journal of Fasting & Health, 6(3).
Liu, W., Chen, X. D., Cheng, Z., & Selomulya, C. (2016). On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of food Engineering, 169, 189-195.
Liu, Y., Ying, D., Cai, Y., & Le, X. (2017). Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization. Food Hydrocolloids, 72, 304-311.
Lollo, P. C. B., Amaya-Farfan, J., Faria, I. C., Salgado, J. V. V., Chacon-Mikahil, M. P. T., Cruz, A. G., ... & Arruda, M. (2014). Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin. A twelve-week in-championship intervention. International Dairy Journal, 34(1), 19-24.
Mantovani, R. A., de Figueiredo Furtado, G., Netto, F. M., & Cunha, R. L. (2018). Assessing the potential of whey protein fibril as emulsifier. Journal of Food Engineering, 223, 99-108.
Moayedzadeh, S., & Madadlou, A. (2015). Formation mechanisms, handling and digestibility of food protein nanofibrils. Trends in Food Science & Technology, 45(1), 50-59.
Moghadam, M., Salami, M., Mohammadian, M., Emam-Djomeh, Z., Jahanbani, R., & Moosavi-Movahedi, A. A. (2020). Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis. Food Bioscience, 100611.
Mohammadian, M., & Madadlou, A. (2016). Cold-set hydrogels made of whey protein nanofibrils with different divalent cations. International Journal of Biological Macromolecules, 89, 499-506.
Mohammadian, M., & Madadlou, A. (2018). Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends in Food Science & Technology, 75, 115-128.
Mohammadian, M., Moghaddam, A. D., Sharifan, A., Dabaghi, P., & Hadi, S. (2020). Nanocomplexes of whey protein fibrillar aggregates and quercetin as novel multi-functional biopolymeric ingredients: interaction, chemical structure, and bio-functionality. Journal of the Iranian Chemical Society, 1-12.
Mohammadian, M., Salami, M., Momen, S., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi, A. A. (2019). Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils. Food Hydrocolloids, 87, 902-914.
Sheibani, E., Dabbagh Moghaddam, A., Sharifan, A., & Afshari, Z. (2018). Linear programming: an alternative approach for developing formulations for emergency food products. Journal of the Science of Food and Agriculture, 98(4), 1444-1452.
Taghavi Kevij, H., Mohammadian, M., & Salami, M. (2019). Complexation of curcumin with whey protein isolate for enhancing its aqueous solubility through a solvent‐free pH‐driven approach. Journal of Food Processing and Preservation, 43(12), e14227.
Tapal, A., & Tiku, P. K. (2012). Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin. Food Chemistry, 130(4), 960-965.
Tornero-Aguilera, J. F., Robles-Pérez, J. J., & Clemente-Suárez, V. J. (2017). Effect of combat stress in the psychophysiological response of elite and non-elite soldiers. Journal of Medical Systems, 41(6), 100.
Wang, Y., & Wang, X. (2015). Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles. Food Chemistry, 188, 24-29.
Yi, J., Fan, Y., Zhang, Y., Wen, Z., Zhao, L., & Lu, Y. (2016). Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity. Food Hydrocolloids, 61, 369-377.