https://jfabe.ut.ac.ir/ Journal of Food and Bioprocess Engineering en daily 1 Mon, 01 Dec 2025 00:00:00 +0330 Mon, 01 Dec 2025 00:00:00 +0330 https://jfabe.ut.ac.ir/article_102694.html Certain heavy metals can contaminate fish during the processing and packaging of the fish. This study sought to determine how enamel, cooking, storage duration, and canning affect the levels of heavy metals. An atomic absorption spectrometer was used to perform the measurements. The study's findings demonstrated that the average levels of heavy metals following the storage period were within the allowable limits set by the FDA, WHO, and ISIRI. The canning process did not substantially change the heavy metal content in the final product. Additionally, no heavy metals moved from the can or enamel to the contents, and the metal elements of the product did not alter considerably over time. The pH and histamine levels of the product remained steady (p ≥ 0.05), but the peroxide value changed significantly. The pre-cooking process was the only one that significantly increased the concentration of these elements (p < 0.05). We may infer that the increase in heavy metal concentration was not significantly affected by the canning procedure or the 30-day storage of canned fish at 45 °C. https://jfabe.ut.ac.ir/article_102710.html The possibility of producing cake from the composite formulation of flour from wheat, white and yellow bitter yam was investigated. The flours from each of these sources were combined using response surface methodology (RSM), from which cake was respectively produced. The results revealed that the composited flour samples exhibited variation in the chemical compound constituents in terms of intensity and identity through the use of Fourier Transform Infrared (FTIR) spectroscopy. The pasting variables of the composited flour samples showed a general reduction in the values of peak viscosity, breakdown, final viscosity, and peak time, when compared to the respective values of the control (100% wheat flour). The apparent viscosity of cake batter was generally higher (293.4–393.5 Pa.s) in the composited flour than that of the control (283.3 Pa.s). The inclusion of white and yellow bitter yam flour in cake making formulation gave higher concentrations of ash, fat, protein, and fiber; when compared to the respective values of the control sample. The inclusion also led to variation in the crust and crumb color and in vitro starch digestibility of cake. In terms of sensory quality rating, the cake from the control (100% wheat flour) was rated the highest with respect to all sensory variables while cake from WWY-B (Blend of 78.9% wheat flour, 11.2% white bitter yam flour and 9.9% yellow bitter yam flour) was rated the second best which implied that an acceptable cake could be produced from the composited flour from wheat, white and yellow bitter yam. https://jfabe.ut.ac.ir/article_102731.html Freezing is recognized as one of the most popular and comprehensive preservation techniques in the food industry. By reducing water activity, freezing leads to the formation of ice crystals and increases the concentration of solutes in the remaining unfrozen water, which in turn helps extend the shelf life of food products. Nevertheless, this process can negatively affect the texture of food, primarily due to the formation of ice crystals. the extent of this damage is strongly dependent on the size, shape, distribution and location (intracellular or extracellular) of the ice crystals within the food tissue. This article presents a range of innovative freezing strategies designed to mitigate the detrimental effects associated with ice crystals formation. In fact, these methods aim to regulate the nucleation process and reduce the freezing temperature, thereby minimizing tissue damage and enhancing the overall quality of frozen food. The strategies reviewed include rapid freezing, the application of nucleating agents and antifreeze proteins, high-pressure freezing, ultrasonic-assisted freezing (UAF), and the use of electric and magnetic waves. In addition to the review of these emerging technologies, the article reports on an experimental case study evaluating the effects of microwave assisted freezing on the microstructure of button mushrooms, a representative plant tissue. finally, results from the study demonstrated that reduced ice crystals size and better preserved cellular structure. This improved microstructural integrity translated into superior quality of the mushrooms upon thawing. https://jfabe.ut.ac.ir/article_103566.html This study investigated the impact of different cooking techniques and refrigeration storage periods on the resistant starch (RS) content and glycemic index (GI) of cooked rice. Mansuli rice was cooked using two methods-pressure cooker and stainless steel pot in induction stove adjusted manually using power setting at a temperature of 800 °C. Cooked rice was stored in refrigerator at 4 °C for 0, 12, 24, and 48 h. Rice cooked in a pressure cooker had a lower resistant starch (RS) but a higher predicted glycemic index (pGI) compared to rice prepared on stainless steel pot. Pressure-cooker cooked rice, RS levels ranged from 1.106% to 5.059% across the four storage durations, whereas stainless steel pot cooked rice, RS content varied between 2.671% to 7.149%. A consistent increase in RS was observed with prolonged refrigeration storage. The predicted glycemic index (pGI) of rice consistently decreased as the refrigeration time extended, dropping from 75.5-62 for rice cooked on pressure-cooker and from 69.75-52.5 for rice cooked in a stainless steel pot. These findings suggest an inverse relationship between RS and GI, highlighting the influence of cooking methods and storage conditions on the starch digestibility of rice. https://jfabe.ut.ac.ir/article_104250.html Tree tomato fruits are seasonal and highly nutritious; however, a significant portion of the produce is for immediateconsumption owing to their perishability and inadequate preservation methods. To our knowledge, there are nostudies that have been conducted on the drying kinetics of tree tomato pulp. Four different pulp layer thicknesses(2, 4, 6, and 8 mm) were dried using a convective oven at air velocities of 15 m/s, set at temperatures of 40, 50, and60 °C, and then ground into powder. The quality of the powder, drying curves, and the best-fit drying kinetic modelto predict the drying behavior were determined. Drying curves across the different temperatures demonstrated thathigher temperatures accelerated the drying process for all thicknesses. At 60 °C, materials across all thicknessesshowed a rapid reduction in moisture ratio (MR), indicating a faster moisture removal rate. Thicker samples hadnotably higher MRs across all time points than thinner samples, signifying slower drying rates. The inverserelationship between thickness and drying rate was attributed to increased resistance to moisture diffusion in thickerlayers, which slowed the internal water movement to the surface of the materials, decreasing the overall drying rate.Water activity for the dried samples was below 0.6, indicating the product was microbiologically and chemicallystable. There was a significant difference for vitamin C, total phenols, and hygroscopicity across the dryingtemperatures (p < 0.05). Samples dried at a temperature of 60 °C recorded higher total phenols, while thehygroscopicity decreased with an increase in temperature. Lower values of vitamin C were recorded at lower dryingtemperatures. https://jfabe.ut.ac.ir/article_104520.html The aim of this study is to develop a suitable treatment for the fruiting substrate based on banana leaves to produce sporophores of Pleurotus ostreatus, and formulate some high-quality supplementary food rich in energy and proteins. The plant material consisted of maize (Zea mays L), rice (Oryza sativa) and groundnuts (Arachis hypogaea) and the fungal material used in this work consists of fungal strain 11113 of Pleurotus ostreatus. The substrate plant material used consisted of banana leaves, and these leaves were enriched with sawdust, wheat bran and spent grain. Our food supplement was obtained by mixing sporophore powder, rice flour, corn flour and peanuts in different proportions. Proximate analyses were carried out to assess the nutritional profile of the supplementary feed and organoleptic characteristics were assessed. The findings showed that the mycelium was whiter, rhizomorphic and very dense. The appearance of fruiting bodies was observed on day 7 of fruit induction and the harvesting of sporophores from the first flush took place on day 10 in the control treatment. The supplementary feed is rich in protein (20.5%), fats (9.6%) and carbohydrates (52.8%). Further trials need to be carried out on this substrate, while modifying the proportions of ingredients, in order to improve yields. https://jfabe.ut.ac.ir/article_104251.html By increasing the world-wide population, the consumption of beverages has grown significantly. Beverages usuallycontain different heavy metals such as lead (Pb) and arsenic (As), which are toxic for humans and the environment.In our work, atomic absorption spectroscopy (AAS) method was used for quantification of Arsenic (As) and lead(Pb) contents in various beverages. Fifty-nine samples were collected from the Isfahan market and were divided intoeight groups based on flavor. All groups were contained Pb below the allowable range (50 ng/mL) and also7 out of8 groups were contained As more than permitted level (10 ng/mL). According to our results, it is important to controlfrequently heavy metal contamination in beverages due to the usage by a wide range of people. https://jfabe.ut.ac.ir/article_104253.html In this study, the effects of combined drying method (Osmotic-Hot Air) on the structural, color, and kineticproperties of apple cuboids were investigated. Experiments were conducted using Box-Behnken design at threelevels of drying temperature (60, 70, and 80 °C), three slice thicknesses (5, 10, and 15 mm), and three sucroseosmotic solution (40, 50, and 60%). Results showed that the overall effective diffusion coefficient of the testedsamples varied between from 4.36 × 10-9to 1.46 × 10-7 m2/s. The activation energy of samples ranged from 20.01to 33.94 kJ/mol, increasing with slice thickness and sucrose osmotic solution. Among eight investigated models, theMidilli model demonstrated the best fit with experimental data, showing a coefficient of determination above 0.99.The browning index of samples varied between 140.54 to 140.83, with increases in slice thickness and dryingtemperature leading to higher browning indices, while increasing sucrose concentration from 40% to 60% resultedin decreased browning index. Analysis of Gray Level Co-occurrence Matrix (GLCM) parameters revealed thattemperature increase led to higher energy, correlation, and homogeneity while reducing entropy. Conversely,increasing sample thickness resulted in decreased energy and correlation while increasing homogeneity and entropy.PLS regression analysis further confirmed the significance of drying temperature on GLCM parameters https://jfabe.ut.ac.ir/article_104360.html Quinoa, a nutrient-rich and naturally gluten-free pseudocereal, offers great potential for developing healthier bakeryproducts. Incorporating hydrocolloids like guar gum can enhance their volume, texture, and sensory attributes.Accordingly, this study aimed to evaluate the effect of incorporating different levels of guar gum (0.00%, 0.25%,0.50%, and 0.75%) on the physical, structural, and sensory properties of gluten-free pancakes made from quinoapowder. The apparent viscosity of the pancake batter increased significantly with higher guar gum concentrations,reaching its peak at 0.75% gum, while still exhibiting pseudoplastic behavior across all shear rates. Moisture contentof the baked pancakes improved from 32.05 ± 1.06% in the control to 36.42 ± 1.58% in the 0.75% sample. Aconcurrent increase in pancake volume (from 11.12 to 13.52 cm³) and a decrease in density (from 994.30 to 815.87kg/m³) were also observed. Color measurements showed a reduction in crust lightness from 54.06 (control) to 41.52(0.75%), while crumb lightness increased from 58.58 to 69.81. Crust hardness rose steadily with guar gum level,from 0.20 N in the control to 0.31 N at 0.75%. Sensory evaluation revealed that moderate levels of guar gum (0.25%)improved appearance (score of 7.9) and maintained favorable scores for texture (7.9) and overall acceptance (7.6),while higher levels (0.75%) led to significant reductions in flavor (6.2) and texture (5.6) acceptances. Overall, guargum positively influenced batter rheology, moisture retention, and appearance, but excessive concentrationscompromised sensory quality. The optimal level was determined to be 0.25%, balancing technologicalenhancements with consumer acceptance. https://jfabe.ut.ac.ir/article_104370.html This study examined the impact of substituting rice flour with quinoa powder at varying proportions (0–100%) onthe physicochemical, textural, and sensory attributes of gluten-free cakes. The cake batter exhibited pseudoplasticflow behavior, with viscosity increasing at higher substitution levels. Substitution with quinoa powder significantlyincreased cake weight and reduced baking loss (p < 0.05). Furthermore, it exerted a significant effect on cake volumeand density (p < 0.05), with volume increasing from 11.4 to 20.3 cm³ and density decreasing from 975.9 to 639.3kg/m³. Cakes formulated with higher levels of quinoa powder exhibited increased moisture (from 13.83% to17.25%) and ash content (from 0.86% to 1.51%). The highest acidity (0.92%) and lowest pH (6.62) were recordedin the sample made with 100% quinoa powder. As the level of quinoa powder substitution increased, both the totalphenolic content (TPC) and antioxidant capacity (AC) of the cakes showed a corresponding increase, with thesample containing 100% quinoa powder exhibiting the highest TPC (1222.5 µg GAE/g) and the lowest AC(91.64%). Replacing rice flour with quinoa powder significantly affected cake color indices, leading to reducedlightness and yellowness and increased redness in both crust and crumb. The protein content of the cakes alsoincreased proportionally (up to 9.45% in the 100% quinoa). Quinoa powder substitution reduced crust hardness(from 0.54 to 0.28 N) and, up to a 50% level, maintained favorable sensory attributes. Quinoa powder substitutionimproved the textural properties of cakes by enhancing cohesiveness and springiness, while reducing firmness andchewiness. https://jfabe.ut.ac.ir/article_104361.html Inflammatory bowel disease (IBD) is a chronic, idiopathic, and irreversible disorder affecting the intestines,commonly presenting as Crohn’s disease (CD) and ulcerative colitis (UC). Although the precise cause remainsunknown, substantial evidence points to genetic predisposition, environmental factors, nutritional influences, andimmune system dysfunction as significant contributors to disease development and progression. Furthermore,research highlights the impact of oxidative stress, along with viral, microbial, and parasitic infections, inaggravating IBD symptoms. While no definitive cure exists, various therapeutic approaches ranging fromtraditional medications to innovative biologic treatments are employed to manage and reduce symptoms. Overrecent decades, standard options such as aminosalicylates, corticosteroids, and immunomodulators have beenwidely used, with biologic agents like infliximab offering additional benefits for some patients. Nonetheless, thelimitations of these therapies emphasize the pressing need for more effective and alternative strategies. In thisregard, ethnomedicinal studies have increasingly investigated plant-based remedies for inflammatory conditions,with notable attention given to the Lamiaceae family due to its strong anti-inflammatory properties. This reviewexplores the therapeutic potential of approximately 37 Lamiaceae species, assessing their role in IBD managementand their viability as complementary or alternative options to existing treatments. https://jfabe.ut.ac.ir/article_104385.html Pickering emulsions are surfactant-free mixtures consisting of two immiscible fluids stabilized by solid particles.These emulsions offer prolonged stability to liquid droplets and resistance to coalescence. In recent decades, interestin Pickering emulsions has surged due to their superior properties compared to conventional emulsions, particularlytheir exceptional stability and versatility across various applications. The compatibility of stabilizing particles, alongwith their capacity to encapsulate and release active components, has led to diverse applications in the biomedical,pharmaceutical, nutraceutical, food, and cosmeceutical industries. With their unique structure, Pickering emulsionsprovide stability, biocompatibility, and environmental friendliness, making them promising candidates for drugdelivery. Given the emphasis on the biocompatibility of particle stabilizers, the use of Pickering emulsions hasincreasingly focused on encapsulation and delivery, particularly for oral and topical administration. These emulsionscan enhance the bioavailability of poorly soluble bioactive compounds in oral delivery systems while providingcontrolled release mechanisms. This review briefly explains the physicochemical properties, preparation methods,and characterization techniques of Pickering emulsions, highlighting their suitability for delivering bioactivecompounds. We delve into recent advancements in the stability and formulation of Pickering emulsions and theirapplications for both oral and topical administration. The review discusses challenges encountered and identifiesopportunities for future research, emphasizing their potential to improve stability and release during gastrointestinaldigestion.  https://jfabe.ut.ac.ir/article_104493.html Considering the importance of bread in the human daily diet in all over the world, improving the qualitycharacteristics and shelf-life of this staple food using effective fermentation and baking strategies has receivedconsiderable attention. In the present study, the effects of controlled rice bran sourdough (RBS) or its water-solubleextract (WSE) in combination with infrared (IR) heating or superheated vapor (SHV) along with hot air (HA) bakingmethods were investigated on textural and sensorial properties, as well as surface moldiness of the produced wheatloaf breads. According to the results, combined applications of RBS and HA + IR baking process led to the lowestcrumb hardness (1.78 N) among the produced samples. The highest specific volume (4.05 cm3/g) was also observedin WSE-added bread baked using the HA + SHV. Moreover, surface moldiness of the RBS added samples wassignificantly (P<0.05) lower than that of the produced breads using all of the used baking processes. The lowestmoldiness was also observed in the RBS-supplemented sample processed using HA + IR method. Overallacceptability of the aforementioned sample was also significantly higher than that of the other samples processedusing HA and also HA + IR methods. Accordingly, the combined application of controlled sourdough containingprotective starter culture along with the IR baking method may be a useful strategy to enhance technologicalfunctionalities and shelf-life of the produced bread. https://jfabe.ut.ac.ir/article_105739.html Sesame seeds are a key global food item and a high-quality source of cooking oil, particularly in Asia. This study investigated heavy metal (lead, cadmium, arsenic, mercury) and anti-nutritional factor (oxalate, phytate) levels in four sesame varieties from Iran (two domestic: Behbahani, Lari; two imported: Pakistani, Sudanese). Oil was extracted by cold pressing, and analyses were conducted using atomic absorption spectroscopy and liquid chromatography. The Behbahani variety had the highest heavy metal and anti-nutritional factor levels, while the Sudanese variety had the lowest. The Pakistani variety had the highest calcium content, and the Sudanese variety had the highest iron, zinc, and magnesium concentrations. These findings highlight the significant varietal differences in sesame oil's chemical composition, which is important for selecting superior genotypes to produce high-quality edible oil. https://jfabe.ut.ac.ir/article_105748.html Pancakes are popular cereal-based foods, and incorporating mung bean powder is a promising approach to enhance their nutritional quality. The effects of replacing wheat flour with mung bean powder (0, 25, 50, 75, and 100%) on the physicochemical, rheological, and sensory properties of pancake batter and the baked pancakes were investigated. Increasing mung bean substitution significantly increased batter viscosity across all tested spindle speeds, indicating enhanced water-binding capacity and structural stability. Batter color shifted toward darker, greener, and more yellow tones with higher substitution levels. Pancakes formulated with greater amounts of mung bean powder exhibited higher weight, volume, moisture, and ash contents, along with reduced baking loss and density. pH decreased while acidity increased significantly with increased substitution. Nutritional analyses showed a substantial improvement in total phenolic content (TPC) and antioxidant capacity (AC). The TPC increased from 516.5 µg GAE/g in the control to 1323.1 µg GAE/g at 100% substitution. Similarly, AC increased from 36.37% in the control to 77.01% at 100% substitution, representing a 112% enhancement. Texture analysis indicated a progressive reduction in crust hardness with higher mung bean levels, reflecting a softer structure. Sensory evaluation revealed decreased appearance scores at higher substitution levels but improved aroma, flavor, and texture acceptability, with the 75% substitution level achieving the highest overall acceptance. These findings highlight the potential of mung bean powder to create nutritionally enriched, functionally improved pancakes with favorable consumer acceptance. https://jfabe.ut.ac.ir/article_105752.html Traditional quality control approaches are often reactive, labor-intensive, and limited in scalability, responsiveness, and precision. In contrast, AI and ML are transforming the edible oil manufacturing industry. They enable process optimization, real-time monitoring, and advanced quality control in line with Industry 4.0. This study reviews recent research and applications of AI and ML in edible oil extraction processes and quality control. It focuses on optimizing extraction parameters and yield, minimizing impurities, and ensuring safety to enable sustainable, intelligent production. Advanced algorithms such as ANNs and ANFIS offer superior accuracy for optimizing extraction, predicting antioxidant content, and controlling processes compared to conventional methods. For quality control, AI has enabled rapid, nondestructive assessments of oil authenticity and oxidation. Technologies such as LF-NMR, combined with CNNs, are used. AIoT sensor-based systems integrate intelligent sensors, cloud platforms, and deep learning models such as LSTM, ANNs, and CNNs. These systems enable real-time monitoring of rancidity, as well as volatile gas emissions and color changes during storage. Other advanced AI-driven innovations include image-based defect detection using DMEOI datasets and infrared cameras for real-time inspection. Emerging techniques such as HSI with ML, BME688 gas sensors, voltammetric electronic tongues, and visual array sensors detect adulteration in pure and blended oils. FPGAs are also used for real-time detection of gutter oils. Despite these advances, widespread industrial adoption faces challenges. Key issues include data quality, privacy, cybersecurity, workforce skills, and integration with legacy systems. Addressing these data issues is a major concern for industry and academia. https://jfabe.ut.ac.ir/article_105992.html Rosemary extract is widely recognized as a natural antioxidant, exhibiting strong antioxidant activity due to its components. In this study antioxidant efficacy of different concentrations of Rosemary Officinalis extract against lipid oxidation of refined sesame oil was evaluated during 30 day storage at 60 ⁰C. The leaves of R. Officinalis and refined sesame oil were obtained from Yazd province and extracted with ethanol. The antioxidant activity of ethanolic rosemary extract (RE) was evaluated using DPPH radical scavenging capacity, Rancemit analysis, Peroxide value (PV) measurement and Thiobarbituric acid assay (TBA). BHA as a synthetic antioxidant, was used as a positive control group. In the present study, radical-scavenging capabilities (DPPH) of RE were significantly higher than the group without RE but it was observed to be less than that of BHA. The induction period (IP) of sesame oil inoculated with rosemary extract was significantly higher than the control group and oils with synthetic antioxidants. All concentrations of Rosemary ethanol extract were able to reduce the peroxide value, TBA, especially in the long-time storage procedure.Moreover, the optimum concentrations of rosemary ethanol extract in refined sesame oil during accelerated storage were 50 and 100 μg/ml and the synthetic antioxidant expressed significantly more antioxidant activity than RE (P≤0.05). Results of the present study suggest that ethanol rosemary extract can act as an impressive and effective alternative to synthetic antioxidants. https://jfabe.ut.ac.ir/article_106135.html The aim of the present study is to investigate the development for a functional gluten-free mini baguette bread enriched with encapsulated Bacillus coagulans (B. coagulans) probiotic strain and chia seeds to enhance nutritional and technological attributes during shelf life. Gluten-free doughs formulated using a 50:50 blend of rice, potato flours with chia seeds (1 to 5 %) and encapsulated probiotics (1 to 3 %) were added to create 10 formulations and baked in triplicate. The farinograph, physicochemical, probiotic viability, sensory, scanning electron microscopy, and differential scanning calorimetry assays performed. The results illustrated that 5 % chia seed and 3 % probiotics (T9) significantly elevated water absorption (81 vs. 72 % in control), dough development time (4.6 vs. 2.0 min), stability (7.3 vs. 3.0 min), and farinograph quality number (475 vs. 361 BU), while reducing softening (74 vs. 120 BU). The bread analyses revealed that chia and probiotics improved moisture retention (31.3 to 31.6 vs. 30 % on day 10), reduced hardness (9.6 to 9.8 vs. 12 N), and maintained probiotic viability (~10 Log CFU/g). The differential scanning calorimetry indicated lower retrogradation enthalpy, confirming delayed staling, and scanning electron microscopy indicated a denser, uniform crumb structure with higher chia and probiotic levels. The sensory evaluation confirmed the higher acceptability in T9 (3.8 vs. 3.4 by day 10 of shelf life). These findings demonstrate that chia seeds and encapsulated B. coagulans synergistically enhance quality, and functionality of gluten-free baguettes, offering a promising approach for developing nutritious, long-lasting bakery products, and sensitive consumers.