Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.309989
K. Mohamed, E. Khalil, S. Arafa
Industrialized production demanded higher production volumes and the traditional by - products were replaced by commercial products of low cost and high efficiency. The new production methods, along with the increase in the number of food industry facto - ries and the increase in production volume, resulted in an exponential increase in waste. As legal, environmental and economic issues have been reconsidered in the past two decades, it has become more and more obvious that disposal and landfilling of those wastes present environmental and social drawbacks. At the same time, advances in mod - ern chemistry and biotechnology, academic awareness and industrial interest are helping the study of these wastes. The objective of this article is to pre-sent the utilisation of some food industry by - products that have a high environmental load and cause disposal problems for food factories when producing high - added - value foods from these wastes with high nutritional values and economic impact.
{"title":"Utilization of food industry by-products in producing high added value foods: a review","authors":"K. Mohamed, E. Khalil, S. Arafa","doi":"10.21608/ftrj.2023.309989","DOIUrl":"https://doi.org/10.21608/ftrj.2023.309989","url":null,"abstract":"Industrialized production demanded higher production volumes and the traditional by - products were replaced by commercial products of low cost and high efficiency. The new production methods, along with the increase in the number of food industry facto - ries and the increase in production volume, resulted in an exponential increase in waste. As legal, environmental and economic issues have been reconsidered in the past two decades, it has become more and more obvious that disposal and landfilling of those wastes present environmental and social drawbacks. At the same time, advances in mod - ern chemistry and biotechnology, academic awareness and industrial interest are helping the study of these wastes. The objective of this article is to pre-sent the utilisation of some food industry by - products that have a high environmental load and cause disposal problems for food factories when producing high - added - value foods from these wastes with high nutritional values and economic impact.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83239654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.317688
Sanaa Hassan, Sohair El- Hdide, Hosam El Din Aboul Anean
Edible coating solutions prepared using cassava starch in different ratios (100, 50 and 25%), gelatin and chitosan including rosemary essential oil were used to improve the physicochemical and antibacterial properties of edible films, and study the effect of these edible coating solutions on the shelf life and quality of muffins. The results showed that the addition of chitosan, gelatin, and the incorporation of rosemary with cassava starch film has caused a decrease in the tensile strength; an increase was observed in the elongation at the breaking point; and the permeability of the water vapor and gas films has decreased. The changes in the surface of these films were confirmed by film microstructure (SEM) analyses. The muffin samples were divided into uncoated (control) and coated samples with different edible coating solutions and stored at room temperature for 6 weeks. Shelf life was determined by the appearance of undesirable indications on muffin samples during sensory evaluation of color, odor, taste, texture, and overall acceptableness on different storages. The microbiology analysis results revealed the inhibition effect of rosemary essential oil on the growth of spoilage micro - organisms and recorded the lowest load of total bacterial count (TBC), yeast, and molds. Texture Profile Analysis (TPA) showed an increase in firmness, gumminess, and chewiness and a decrease in cohesiveness. The best treatment for the utilization of films using gelatin and chitosan, including rosemary essential oil and cassava starch is due to its ability to minimize weight loss, given the lowest water activity (aw) and having an extended shelf life. This can be attributed to increase the barrier properties of the coating film formed
{"title":"Preparation of edible coating from Cassava Starch and Rosemary essential oil and its effect on shelf life and quality of Muffin","authors":"Sanaa Hassan, Sohair El- Hdide, Hosam El Din Aboul Anean","doi":"10.21608/ftrj.2023.317688","DOIUrl":"https://doi.org/10.21608/ftrj.2023.317688","url":null,"abstract":"Edible coating solutions prepared using cassava starch in different ratios (100, 50 and 25%), gelatin and chitosan including rosemary essential oil were used to improve the physicochemical and antibacterial properties of edible films, and study the effect of these edible coating solutions on the shelf life and quality of muffins. The results showed that the addition of chitosan, gelatin, and the incorporation of rosemary with cassava starch film has caused a decrease in the tensile strength; an increase was observed in the elongation at the breaking point; and the permeability of the water vapor and gas films has decreased. The changes in the surface of these films were confirmed by film microstructure (SEM) analyses. The muffin samples were divided into uncoated (control) and coated samples with different edible coating solutions and stored at room temperature for 6 weeks. Shelf life was determined by the appearance of undesirable indications on muffin samples during sensory evaluation of color, odor, taste, texture, and overall acceptableness on different storages. The microbiology analysis results revealed the inhibition effect of rosemary essential oil on the growth of spoilage micro - organisms and recorded the lowest load of total bacterial count (TBC), yeast, and molds. Texture Profile Analysis (TPA) showed an increase in firmness, gumminess, and chewiness and a decrease in cohesiveness. The best treatment for the utilization of films using gelatin and chitosan, including rosemary essential oil and cassava starch is due to its ability to minimize weight loss, given the lowest water activity (aw) and having an extended shelf life. This can be attributed to increase the barrier properties of the coating film formed","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134918529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.319240
Ghada Ahmed, Marwa El Gazzar, Mahmoud Hashem, Wafaa Galal
The goal of the current study was to assess the chemical and nutritional qualities of purslane leaves (PL) and purslane seeds (PS), as well as how adding purslane leaf and seed powder to biscuits and crackers would improve their nutritional content. Purslane leaves and seed powder recorded values of 5.55 – 8.52% moisture, 25.59 – 17.99% protein, 4.22 – 16.67% fat, 9.93 – 7.85% crude fiber and 13.6 – 10.72% ash on dry weight, respectively. Purslane leaves and seed powder contain adequate levels of the essential amino acids. Mineral compositions (mg/100g) were 2.2 – 1.4 Cu, 42.0 – 44.1 K, 4.5 – 4.1 Zn, 65.5 – 58.3 Ca, 88.2 – 87.3 Mg, 7.5 – 7.3 Mn, 4.9 – 4.1 Fe and 5.7 – 6.6 Na of purslane leaves and seeds, respectively. Purslane seed oil was rich in unsaturated fatty acids (88.16%) and saturated fatty acids (29.71%). The most abundant unsaturated fatty acids in purslane leaves and seeds were α - linolenic acid (41.69 – 55.92%) and linoleic acid (22.55 – 20.67%), respectively. Total phenolic (mg GAE/100g) was 255.3 and 576.56, total flavonoid (mg rutin equivalent/g DW) was 82.23 and 89.45 and antioxidant activity (mg/ml) was 1.84 and 3.35 for purslane leaves and seeds, respectively. 10% PL or 20% PS
{"title":"Evaluation of Some Bakery Products Enriched with Purslane","authors":"Ghada Ahmed, Marwa El Gazzar, Mahmoud Hashem, Wafaa Galal","doi":"10.21608/ftrj.2023.319240","DOIUrl":"https://doi.org/10.21608/ftrj.2023.319240","url":null,"abstract":"The goal of the current study was to assess the chemical and nutritional qualities of purslane leaves (PL) and purslane seeds (PS), as well as how adding purslane leaf and seed powder to biscuits and crackers would improve their nutritional content. Purslane leaves and seed powder recorded values of 5.55 – 8.52% moisture, 25.59 – 17.99% protein, 4.22 – 16.67% fat, 9.93 – 7.85% crude fiber and 13.6 – 10.72% ash on dry weight, respectively. Purslane leaves and seed powder contain adequate levels of the essential amino acids. Mineral compositions (mg/100g) were 2.2 – 1.4 Cu, 42.0 – 44.1 K, 4.5 – 4.1 Zn, 65.5 – 58.3 Ca, 88.2 – 87.3 Mg, 7.5 – 7.3 Mn, 4.9 – 4.1 Fe and 5.7 – 6.6 Na of purslane leaves and seeds, respectively. Purslane seed oil was rich in unsaturated fatty acids (88.16%) and saturated fatty acids (29.71%). The most abundant unsaturated fatty acids in purslane leaves and seeds were α - linolenic acid (41.69 – 55.92%) and linoleic acid (22.55 – 20.67%), respectively. Total phenolic (mg GAE/100g) was 255.3 and 576.56, total flavonoid (mg rutin equivalent/g DW) was 82.23 and 89.45 and antioxidant activity (mg/ml) was 1.84 and 3.35 for purslane leaves and seeds, respectively. 10% PL or 20% PS","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135690462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.316706
Wafaa Kamel, Hayat Abd- El sattar, Rehab Gab-Allah
The influence of complete replacement cow's skim milk either ivied or hydrolyzed and stabilizer/emulsifier with barley (Hordeum vulgare L.) milk either hulled Giza123 Var. or Hulless barley Giza130 Var. on the physico - chemical and organoleptic properties of ice cream mixes and their resultant frozen products was studied. Ice cream mixtures were standardized to contain 8% fat, 8.5% milk solid not fat (SNF) and 16% sugar. Results show that length and width of two barley varieties ranges of average, 5.9mm and long, 3.7 mm. Also, the density was 0.68 (g/ml) for Giza 123, while the mean weight and volume and density for Giza 130 were 40.2 (g), 60.5 (ml), 0.66 (g/ml), respectively. Results showed that, Giza123 var. was higher than Giza130 var. in crude protein, crud fat, Ash and crude fiber contents which were 11.25, 2.86, 2.93, and 3.14 % respectively. Main while Giza130 var. was higher in moisture, total carbohydrate, and β - glucan (10.22, 71.50, and 6.10% respectively). Barley ice cream mix was characterized by increased values of dry matter, protein, fiber, acidity and antioxidant activity were significant increased while the pH value and ash were reduced significantly. The specific gravity (sp.gr), weight per gallon and freezing point, viscosity as well as flow time of the barley mixes were higher than the con-trol. In resultant ice cream, the sp. gr., weight per gallon and melting resistances were increased and consequently the overrun was decreased when barley milk was
{"title":"Composition and Functional Properties of Ice Cream Made From Two Barley Varieties","authors":"Wafaa Kamel, Hayat Abd- El sattar, Rehab Gab-Allah","doi":"10.21608/ftrj.2023.316706","DOIUrl":"https://doi.org/10.21608/ftrj.2023.316706","url":null,"abstract":"The influence of complete replacement cow's skim milk either ivied or hydrolyzed and stabilizer/emulsifier with barley (Hordeum vulgare L.) milk either hulled Giza123 Var. or Hulless barley Giza130 Var. on the physico - chemical and organoleptic properties of ice cream mixes and their resultant frozen products was studied. Ice cream mixtures were standardized to contain 8% fat, 8.5% milk solid not fat (SNF) and 16% sugar. Results show that length and width of two barley varieties ranges of average, 5.9mm and long, 3.7 mm. Also, the density was 0.68 (g/ml) for Giza 123, while the mean weight and volume and density for Giza 130 were 40.2 (g), 60.5 (ml), 0.66 (g/ml), respectively. Results showed that, Giza123 var. was higher than Giza130 var. in crude protein, crud fat, Ash and crude fiber contents which were 11.25, 2.86, 2.93, and 3.14 % respectively. Main while Giza130 var. was higher in moisture, total carbohydrate, and β - glucan (10.22, 71.50, and 6.10% respectively). Barley ice cream mix was characterized by increased values of dry matter, protein, fiber, acidity and antioxidant activity were significant increased while the pH value and ash were reduced significantly. The specific gravity (sp.gr), weight per gallon and freezing point, viscosity as well as flow time of the barley mixes were higher than the con-trol. In resultant ice cream, the sp. gr., weight per gallon and melting resistances were increased and consequently the overrun was decreased when barley milk was","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135248921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.309990
D. Hassan, S. Mohammed, Hossam Abotaleb
This study aims evaluate the antioxidant, antidiabetic and anticancer effects of persim-mon leave extracts (PLEs). The results showed that all extracts had high amounts of phenolic and flavonoids components, the aqueous hot and cold extract exhibited the highest antioxidant activity determined by two methods (DPPH, ABTS), Vit. C and free sugar fractions determined by HPLC than ethanolic ex. Also, these extracts (aqueous hot and old) had high inhibition % of α - glucosidase and α - amylase enzymes that effect on diabetes and anticancer effect on two type of cancer cell the first was: CaCo 2 cell of colon and the hot ex have the highest inhibition % than other extracts, and the second was 549 cells of homo sapiens epithial adherent cancer cell and cold extract was the highest inhibition % against it. In this study we concluded that all aqueous extracts had higher effect as antioxidant, antidiabetic and anticancer than ethanolic.
{"title":"Antioxidant, antidiabetic and anticancer effects of persimmon leave extracts in vitro","authors":"D. Hassan, S. Mohammed, Hossam Abotaleb","doi":"10.21608/ftrj.2023.309990","DOIUrl":"https://doi.org/10.21608/ftrj.2023.309990","url":null,"abstract":"This study aims evaluate the antioxidant, antidiabetic and anticancer effects of persim-mon leave extracts (PLEs). The results showed that all extracts had high amounts of phenolic and flavonoids components, the aqueous hot and cold extract exhibited the highest antioxidant activity determined by two methods (DPPH, ABTS), Vit. C and free sugar fractions determined by HPLC than ethanolic ex. Also, these extracts (aqueous hot and old) had high inhibition % of α - glucosidase and α - amylase enzymes that effect on diabetes and anticancer effect on two type of cancer cell the first was: CaCo 2 cell of colon and the hot ex have the highest inhibition % than other extracts, and the second was 549 cells of homo sapiens epithial adherent cancer cell and cold extract was the highest inhibition % against it. In this study we concluded that all aqueous extracts had higher effect as antioxidant, antidiabetic and anticancer than ethanolic.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84845600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.312986
H. Barakat, Dina Sabri, S. Khalil
Granola bars are known for their high nutritional value, antioxidants, calories, and have a light structure. In this study , intends to develop the composition of granola bars fortified with sweet sorghum as a natural food ingredient using sweet sorghum stalk juice with high nutritional value as a natural sweetener and binding agent. Six sweet sorghum cultivars (Sugar drip, Rona, Rex, Cukorcirok, Atlas and Brandes) were evaluated to select the best variety to prepare jaggery. The results showed significant differences in nutritional properties and bioactive compounds among the juice of the six cultivars and, The Rona cultivar gave a higher yield of juice rich in total phenols, flavo-noid compounds, and antioxidant activity than other cultivars. Such results indicated the sweet sorghum jaggery can be used as an economic sweetener and functional ingredient in preparing functional food. This modification not only provides a source of nat-ural sweetness but also enhances the sensory experience of consuming the bars of gran-ola with jaggery. Our study recommends using concentrated sorghum juice, specifically jaggery of sweet sorghum variety Rona, at 75 Brix 25°C as a replacer for glucose syrup in the production of granola bars.
{"title":"Evaluation Granola Bars Quality Fortified with Sweet Sorghum Jaggery","authors":"H. Barakat, Dina Sabri, S. Khalil","doi":"10.21608/ftrj.2023.312986","DOIUrl":"https://doi.org/10.21608/ftrj.2023.312986","url":null,"abstract":"Granola bars are known for their high nutritional value, antioxidants, calories, and have a light structure. In this study , intends to develop the composition of granola bars fortified with sweet sorghum as a natural food ingredient using sweet sorghum stalk juice with high nutritional value as a natural sweetener and binding agent. Six sweet sorghum cultivars (Sugar drip, Rona, Rex, Cukorcirok, Atlas and Brandes) were evaluated to select the best variety to prepare jaggery. The results showed significant differences in nutritional properties and bioactive compounds among the juice of the six cultivars and, The Rona cultivar gave a higher yield of juice rich in total phenols, flavo-noid compounds, and antioxidant activity than other cultivars. Such results indicated the sweet sorghum jaggery can be used as an economic sweetener and functional ingredient in preparing functional food. This modification not only provides a source of nat-ural sweetness but also enhances the sensory experience of consuming the bars of gran-ola with jaggery. Our study recommends using concentrated sorghum juice, specifically jaggery of sweet sorghum variety Rona, at 75 Brix 25°C as a replacer for glucose syrup in the production of granola bars.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86627273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.319886
Mohamed Hosney, Eman, Salem, Dalia Dahab
The effect of fortification of brownies soft biscuit, which prepared from corn and rice flours as a non - wheat flour with different levels of date molasses (DM) as a natural source of iron and other nutrients on the quality was studied. The results showed that RF+60%DM describing the extreme sensory evaluation points followed by RF+70%DM then CF+60% then CF+70% DM. Physical properties tests of biscuits showed that the volume of biscuits significantly increased (p<0.05) by increasing the ratio of DM up to 60% and 70%. Texture results showed that firmness at zero time were lower for CF+50%DM (14.69), CF+ 60% DM (8.53), RF+ 50% DM (13.22) and RF+ 60% DM (7.74). There is a direct relationship between the increase in the ratio of date molasses and the increase in the values of K, Ca, Mg, Fe, Zn and Mn in produced soft biscuits. Iron contents results of RF+ 70% DM, RF+ 60% DM and CF+ 70% DM were 3.85, 3.67 and 3.35 mg/100 gm biscuit products respectively. They give the highest values of iron contents. Consumed of 100 gm of biscuits made by enrichment with 50 or 60 % of DM in the biscuit's dough give about 26.5 to 34.4 % for adolescent males and 19.5 to 24.5% for adolescent females.
{"title":"Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses","authors":"Mohamed Hosney, Eman, Salem, Dalia Dahab","doi":"10.21608/ftrj.2023.319886","DOIUrl":"https://doi.org/10.21608/ftrj.2023.319886","url":null,"abstract":"The effect of fortification of brownies soft biscuit, which prepared from corn and rice flours as a non - wheat flour with different levels of date molasses (DM) as a natural source of iron and other nutrients on the quality was studied. The results showed that RF+60%DM describing the extreme sensory evaluation points followed by RF+70%DM then CF+60% then CF+70% DM. Physical properties tests of biscuits showed that the volume of biscuits significantly increased (p<0.05) by increasing the ratio of DM up to 60% and 70%. Texture results showed that firmness at zero time were lower for CF+50%DM (14.69), CF+ 60% DM (8.53), RF+ 50% DM (13.22) and RF+ 60% DM (7.74). There is a direct relationship between the increase in the ratio of date molasses and the increase in the values of K, Ca, Mg, Fe, Zn and Mn in produced soft biscuits. Iron contents results of RF+ 70% DM, RF+ 60% DM and CF+ 70% DM were 3.85, 3.67 and 3.35 mg/100 gm biscuit products respectively. They give the highest values of iron contents. Consumed of 100 gm of biscuits made by enrichment with 50 or 60 % of DM in the biscuit's dough give about 26.5 to 34.4 % for adolescent males and 19.5 to 24.5% for adolescent females.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135690448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.315672
Ghada Hessien
Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensi-tive components of orange peel extract. The aims of this study were to produce OPE - loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE - CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE - CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE - loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs.
{"title":"Experimental Evaluation of The Effectiveness of Orange Peel/ Chitosan Nanoparticles","authors":"Ghada Hessien","doi":"10.21608/ftrj.2023.315672","DOIUrl":"https://doi.org/10.21608/ftrj.2023.315672","url":null,"abstract":"Chitosan nanoparticles (CSNPs) are a useful vehicle for incorporating the highlysensi-tive components of orange peel extract. The aims of this study were to produce OPE - loaded CSNPs and characterize their physical, structural, antioxidant, and antibacterial properties. Chitosan ratios of 2:1 (v/v) allowed for the effective synthesis of physically stable CSNPs. A good mean diameter and a consistent zeta potential were seen in the size distribution profile of the OPE loading at chitosan nanoparticles. The OPE was physically entrapped within NPs because Fourier Transform Infrared (FTIR) examination of the OPE and OPE - CSNPs revealed no obvious spectrum changes, writing down no probable chemical interaction between the OPE and OPE - CSNPs. Furthermore, FTIR spectra of pure OPE and chitosan nanoparticles CSNPs loading of orange peel extract revealed that there was a slight shift in the peaks of the chitosan nanoparticles CSNPs loading of orange peel extract as compared to orange peel extract (OPE), as well as a slight decrease in the disparity of those peaks in the chitosan nanoparticles loading of orange peel extract, and it is clearly evident that the OPE - loaded with CSNPs, however, had more inhibitory antibacterial action as compared to OPE alone. This could mean that the OPE leakage from NPs is successfully constrained by loading of OPE into CSNPs.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135249167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.317187
Ahmad Khaloahmadi, Omidreza Roustapour, Behfar Farzaneh
Developing new strategies to reduce food waste is one of the most important challenges for maintaining public health. Drying is an effective method for environmental management. In this paper, mathematical modeling of food waste in cabinet dryers with conventional trays is presented. The drying of food waste was tested at three different temperatures (50, 60, and 70°C) and three different air velocities (1, 1.5, and 2 m/s) with a thickness of 3 cm. Seven models for drying were fitted using the experimental data. To effectively depict the drying behavior of food waste, the most appropriate model was chosen. To assess the accuracy of the fit, the values of the coefficient of determination (R 2 ), the sum of squared absolute error (SSE), and the root mean square error (RMSE) were taken into consideration. The findings demonstrated that the Logarithmic and Page models were the best options for describing the drying of food waste.
{"title":"Mathematical Modeling of Drying Food Waste in Cabinet Dryer with Conventional Tray","authors":"Ahmad Khaloahmadi, Omidreza Roustapour, Behfar Farzaneh","doi":"10.21608/ftrj.2023.317187","DOIUrl":"https://doi.org/10.21608/ftrj.2023.317187","url":null,"abstract":"Developing new strategies to reduce food waste is one of the most important challenges for maintaining public health. Drying is an effective method for environmental management. In this paper, mathematical modeling of food waste in cabinet dryers with conventional trays is presented. The drying of food waste was tested at three different temperatures (50, 60, and 70°C) and three different air velocities (1, 1.5, and 2 m/s) with a thickness of 3 cm. Seven models for drying were fitted using the experimental data. To effectively depict the drying behavior of food waste, the most appropriate model was chosen. To assess the accuracy of the fit, the values of the coefficient of determination (R 2 ), the sum of squared absolute error (SSE), and the root mean square error (RMSE) were taken into consideration. The findings demonstrated that the Logarithmic and Page models were the best options for describing the drying of food waste.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134918528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.21608/ftrj.2023.316704
Nada Shatat, Mona Khalil, Rania El-Gammal
The present work aimed to study the effect of adding powdered carrot, pumpkin, spin-ach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cook-ies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest ( p ≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veg-gie as a value - add in food based cereals.
{"title":"Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies","authors":"Nada Shatat, Mona Khalil, Rania El-Gammal","doi":"10.21608/ftrj.2023.316704","DOIUrl":"https://doi.org/10.21608/ftrj.2023.316704","url":null,"abstract":"The present work aimed to study the effect of adding powdered carrot, pumpkin, spin-ach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cook-ies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest ( p ≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veg-gie as a value - add in food based cereals.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"307 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135249166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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