https://jfabe.ut.ac.ir/ Journal of Food and Bioprocess Engineering en daily 1 Thu, 01 Oct 2026 00:00:00 +0330 Thu, 01 Oct 2026 00:00:00 +0330 https://jfabe.ut.ac.ir/article_107344.html This study examined the impacts of ultrasonic treatment (40 kHz, 0-150 W, for 5 min) on the moisture content, pH, acidity, color indexes, total phenolic content (TPC), and antioxidant capacity (AC) of sprouted quinoa powder. To produce sprouted quinoa, the quinoa seeds were soaked for 1 h with magnetized water. Then the quinoa seeds were incubated in a magnetic field at 25°C for 72 h for sprouting. The moisture content of the sprouted quinoa powders was in the range of 4.68 % to 6.31 %. The sprouting process and ultrasonic treatment increased the acidity of the quinoa powders, which also reduced the pH of the sprouted quinoa powders. High-intensity ultrasonic treatment (150 W) of quinoa significantly decreased the lightness parameter of the powders (p<0.05). The redness and yellowness indexes of the sprouted quinoa powders were in the range of 3.90 to 3.97, and 12.65 to 13.57, respectively. The findings showed that high-intensity ultrasonic treatment (150 W) significantly increased the TPC of sprouted quinoa powder from 1253.68 μg gallic acid/g to 1350.80 μg gallic acid/g (p<0.05). In addition, with increasing sonication power from 0 to 150 W, the AC of sprouted quinoa powders significantly increased from 88.20 % to 92.97 % (p<0.05). Overall, using high-intensity ultrasonic (40 kHz, 150 W, for 5 min) was selected as the appropriate treatment for sprouted quinoa due to increasing the TPC and AC of quinoa powder. https://jfabe.ut.ac.ir/article_107411.html The present study was conducted to investigate the effect of using controlled fermentation of sprouted amaranth sourdough (SASD) on the techno-functional properties of synbiotic wheat bread. Based on the results obtained, the total titratable acidity of the produced sourdough stabilized after five successive back-slopping cycles, and the predominant lactic acid bacteria (LAB) were isolated from it. The antifungal activity of one of the predominant LAB isolate of this sourdough against Aspergillus flavus was significantly (p<0.05) higher than that of the other isolates; therefore, it was selected as the starter culture for controlled sourdough fermentation. Sequencing analysis of the PCR products identified the selected LAB isolate as Lacticaseibacillus casei. Texture analysis results showed that the sample containing SASD exhibited the lowest crumb hardness and the highest specific volume compared with wheat breads containing sprouted amaranth, amaranth flour and the control sample. The aforementioned sample also demonstrated the highest antioxidant activity (72.90%) and the lowest surface fungal growth (6.92%). In addition, the survival rate of the probiotic Bacillus coagulans after baking was significantly higher in the bread containing SASD than in the control sample. Based on these findings, controlled fermentation of SASD can be applied in the production of functional wheat bread. https://jfabe.ut.ac.ir/article_107785.html This study evaluated the thermal destruction characteristics of Bacillus cereus in sorghum starch as to enhance its microbiological safety. Mature sorghum grains were sourced and processed into starch under hygienic conditions. The extracted starch was dried, inoculated with B. cereus and subjected to thermal treatments. Design Expert 13 for Windows was used for experimental lay-out interactive effect comprising temperatures (80 - 90 ℃) and water activity (aw) (0.4 - 0.8) and all experiments were conducted in triplicate. Thermal destruction characteristics of Bacillus cereus in sorghum was obtained by plotting number of survivor (CFU/g) against time and corresponding thermobacteriological parameters were obtained. Other thermobacteriological parameters: z-value, F-value and activation energy were obtained using appropriate equations. The thermal death time data (D-value) obtained were fitted into model using Design Expert 13 for Windows. Thermal parameters such as D-value, k-value, F-value, z-value and activation energy (Ea) values ranged from 60 - 108 min; 156 – 205 min; 48.32 – 62.11 °C and 39.457 – 66.765 kJ/mol, respectively. The results indicated that Bacillus cereus in sorghum starch showed significant inactivation at temperature, 90 ℃ and 0.4 aw. The result obtained showed that the D-value of B. cereus in sorghum starch as influenced by inactivation temperature and aw had quadratic effect. This study provided valuable thermal destruction characteristics data that could be employed as a guide to potential food processors, scientists and engineers in order to improve consumption safety of the product. https://jfabe.ut.ac.ir/article_108164.html The purpose of this study was to investigate the impacts of microwave pretreatment (MWP) and ultrasonic pretreatment (USP) on drying time, mass transfer rate, and effective water diffusivity (Deff) of carrot slices during drying in an infrared (IR) dryer. MWP was applied for 0, 15, 30, 45, and 60 s before the IR drying of carrot slices. Also, USP was applied in an ultrasonic bath for 0, 5, 10, 15, and 20 minutes. The results demonstrated that the MWP and USP decreased the drying time (higher moisture loss) of carrot slices. Also, the drying time of pretreated samples by 30-60 s microwave and 15-20 min ultrasound was significantly lesser than the untreated carrot slices (p<0.05). The calculated Deff values were varied from 1.80×10-9 to 2.79×10-9 m2s-1, and from 1.53×10-9 to 2.24×10-9 m2s-1, for samples pretreated by microwave and ultrasound, respectively. The experimental data of the drying process are in agreement with the commonly used thin film models, and the Page model with experimental constants (k and n) is suitable for describing the dehydration rate of carrot slices. In general, the use of MWP for about 30 s or USP for about 15 min is promising pretreatment techniques for IR drying of carrot slices with higher mass transfer and shorter drying time. https://jfabe.ut.ac.ir/article_108721.html Apple production generates considerable waste, which can be reduced by processing it into apple cheese. However, nutritional losses during processing necessitate the addition of functional ingredients. Pomegranate seed oil, rich in unsaturated fatty acids but prone to oxidation, can be encapsulated to enhance oxidative stability and improve the nutritional value of the product. Chitosan–zein particles were prepared at a 1:10 ratio and used to stabilize oil-in-water emulsions containing 20% and 30% pomegranate seed oil. The 20% oil emulsion showed greater stability and was selected for functional apple cheese production. Three treatments were formulated: control (T1), chitosan–zein emulsion containing 0.2% oil (T2) and chitosan–zein emulsion containing 0.5% oil (T3). Textural properties, including color, hardness, brittleness, adhesiveness, cohesiveness and gumminess, were then evaluated. The Pickering emulsion droplets had an approximate size of 1 µm and exhibited Newtonian flow behavior. SEM images showed that chitosan–zein particles formed compact and cohesive structures during drying. The 20% Pickering emulsion stabilized with chitosan–zein particles demonstrated the lowest creaming after 14 days of storage. Textural analysis (hardness, firmness, adhesiveness, cohesiveness and gumminess) of apple cheese samples containing the pomegranate seed oil emulsion showed no significant difference in hardness between the control and the 0.2% emulsion sample (P > 0.05). The results showed that pomegranate seed oil emulsified with chitosan–zein particles can be used as a stable ingredient in functional apple cheese. Incorporation of the oil in emulsion form at levels up to 0.2% was found to be appropriate for the product formulation. https://jfabe.ut.ac.ir/article_109269.html In the present study, probiotic characteristics of the predominant yeast isolated from rice bran sourdough was evaluated. Then, dead cells of the isolate were used as bio-preservative in formulation of the home-made chicken sausage. The yeast isolate was molecularly identified as Wickerhamomyces anomalus, which exhibited a high survival rate (92.78%) under simulated gastrointestinal conditions. The isolate showed no hemolytic activity. The yeast’s auto-aggregation and hydrophobicity were also equal to 63.70% and 25.44%, respectively. This yeast demonstrated significant antibacterial effects against Gram-positive foodborne bacteria tested. Moreover, it showed relative resistance to antifungal compounds such as fluconazole and sensitivity to natamycin. Additionally, the yeast significantly inhibited the growth of Aspergillus flavus, reducing it by approximately 64.30%. Interestingly, dead cells of the yeast isolate significantly (p<0.05) reduced Staphylococcus aureus population compared to the control sample during a weak storage period of the home-made chicken sausage as a potent clean-label strategy. Accordingly, the yeast isolate and its dead cells can be considered a safe probiotic/para-probiotic with promising applications in the food industry.