Pub Date : 2016-02-04DOI: 10.22067/IFSTRJ.V1395I0.46440
M. Kargozari, L. Bagheri, A. Mohammadi
Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. Sugar adds viscosity and provides body in drinks and semi-liquid foods like syrups and fruit juices. In order to achieve the same quality, taste and texture profile, reducing or removing sugar from a product often requires replacement with a number of alternative ingredients such as hydrocolloids. Hydrocolloids are widely used in many food formulations to improve quality attributes as thickening and gelling agents. Xanthan gum is a polysaccharide used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer, to prevent ingredients from separating. Stevia is an attractive natural sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, which improves the technological properties and enhance the nutritional value of food and also has synergistic sweetening effect with sweeteners including stevia. Dietitians suggest that inulin belong to a class of water-soluble dietary fibers known as fructans, but research suggests prebiotic and bifidogenic properties of this compound that has caused it to be also regarded as a functional compound. Materials and methods: Lemon drink with different formulations containing sugar (0, 6, 12 %), stevia (0, 0.02, 0.04 %) and xanthan (0, 0.18. 0.26 %) were prepared. To mask the bitter taste of stevia, inulin which has functional properties, was added to the formulation at the level of 0.5 %. In this study, liquid-gel method was used to suspend the solid particles of pulp and reach the desired consistency. Liquid gel structure was built by adding hot xanthan solution to the half diluted lemon drink while being stirred. Flow behavior and particle size distribution were examined. The dynamic yield stress of the samples was calculated and the stability of pulp particles in lemon drink was predicted by determination of the forces acting on the particle. Specific gravity measurement of lemon beverage was performed after removing the pulp using 50 ml pycnometer at 20°C according to the Iranian National Standard No. 2685. Mean diameter and size distribution of cloud-forming substances in pulp-free beverages were measured with a static light scattering laser diffraction-based particle size analyzer Malvern Master Sizer. Physicochemical (pH, acidity, ash, brix and density), sensory (taste and appearance) and microbial properties of lemon diet drinks were also examined. Results and discussion: Xanthan, having considerable effect on flow behavior of lemon drink samples, created high amounts of apparent viscosity at low shear rates. In samples containing xan
{"title":"Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics","authors":"M. Kargozari, L. Bagheri, A. Mohammadi","doi":"10.22067/IFSTRJ.V1395I0.46440","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.46440","url":null,"abstract":"Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. Sugar adds viscosity and provides body in drinks and semi-liquid foods like syrups and fruit juices. In order to achieve the same quality, taste and texture profile, reducing or removing sugar from a product often requires replacement with a number of alternative ingredients such as hydrocolloids. Hydrocolloids are widely used in many food formulations to improve quality attributes as thickening and gelling agents. Xanthan gum is a polysaccharide used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer, to prevent ingredients from separating. Stevia is an attractive natural sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, which improves the technological properties and enhance the nutritional value of food and also has synergistic sweetening effect with sweeteners including stevia. Dietitians suggest that inulin belong to a class of water-soluble dietary fibers known as fructans, but research suggests prebiotic and bifidogenic properties of this compound that has caused it to be also regarded as a functional compound. \u0000 \u0000Materials and methods: Lemon drink with different formulations containing sugar (0, 6, 12 %), stevia (0, 0.02, 0.04 %) and xanthan (0, 0.18. 0.26 %) were prepared. To mask the bitter taste of stevia, inulin which has functional properties, was added to the formulation at the level of 0.5 %. In this study, liquid-gel method was used to suspend the solid particles of pulp and reach the desired consistency. Liquid gel structure was built by adding hot xanthan solution to the half diluted lemon drink while being stirred. Flow behavior and particle size distribution were examined. The dynamic yield stress of the samples was calculated and the stability of pulp particles in lemon drink was predicted by determination of the forces acting on the particle. Specific gravity measurement of lemon beverage was performed after removing the pulp using 50 ml pycnometer at 20°C according to the Iranian National Standard No. 2685. Mean diameter and size distribution of cloud-forming substances in pulp-free beverages were measured with a static light scattering laser diffraction-based particle size analyzer Malvern Master Sizer. Physicochemical (pH, acidity, ash, brix and density), sensory (taste and appearance) and microbial properties of lemon diet drinks were also examined. \u0000 \u0000Results and discussion: Xanthan, having considerable effect on flow behavior of lemon drink samples, created high amounts of apparent viscosity at low shear rates. In samples containing xan","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"214-226"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574470","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 : 2016-02-04DOI: 10.22067/IFSTRJ.V1395I0.47142
F. Tooryan, M. Azizkhani
گیاهان دارویی مخلوط طبیعی پیچیدهای هستند که بهعنوان جایگزین بالقوه آنتیاکسیدانهای مصنوعی در مواد غذایی مطرح شدهاند. در این مطالعه، تاثیر آنتیاکسیدانی اسانسهای مریم گلی کبیر و ریحان بر ماندگاری پنیر سفید ایرانی، در دمای 4 درجه سانتیگراد به مدت 90 و 26 درجه سانتیگراد به مدت 39 روزمورد بررسی قرار گرفت. نمونهها، در سه سطح غلظتی 5/0، 75/0، 1٪ (وزنی/ حجمی) تیمار شدند ، کنترل منفی، پنیر بدون آنتیاکسیدان وکنترل مثبت، نمونهای با آنتیاکسیدان مصنوعی (BHT) 05/0 ٪ انتخاب شدند. ترکیب شیمیایی اسانسها مورد بررسی و همچنین ظرفیت آنتیاکسیدانی با روش DPPH و پایداری اکسایشی با استفاده از تستهای پراکسید و تیوباربیتوریک اسید مورد ارزیابی قرار گرفت. بیشترین تاثیر در جلوگیری از اکسیداسیون چربی در روز نودم در غلظت 75/0 و 1٪ ریحان و 1٪ درصد اسانس مریم گلی کبیر مشاهده شد. در نهایت بهنظر میرسد اسانس ریحان تاثیر بیشتری در مقایسه با اسانس مریم گلی کبیر داشت. عدد نهایی پراکسید (میلیاکیوالان اکسیژن بر کیلوگرم) و تیوباربیتوریک اسید (مالوندیآلدهید برحسب میلیمول در1000گرم روغن) در غلظت 1٪ برای اسانس مریم گلی کبیر به ترتیب 817/1 و 096/0 و برای اسانس ریحان 379/1 و 0680/0 بود که اختلاف معناداری با نمونه کنترل داشتند) 05/0.(p< غنیسازی با اسانسهای طبیعی موجب افزایش ماندگاری و پایداری اکسایشی پنیر میشود. همچنین بر خواص ارگانولپتیکی تاثیر چندانی نمیگذارد، اما با توجه به ویژگیهای ذاتی نگهدارندگی، موجب افزایش عمر ماندگاری پنیر میشود.
{"title":"Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese","authors":"F. Tooryan, M. Azizkhani","doi":"10.22067/IFSTRJ.V1395I0.47142","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.47142","url":null,"abstract":"گیاهان دارویی مخلوط طبیعی پیچیدهای هستند که بهعنوان جایگزین بالقوه آنتیاکسیدانهای مصنوعی در مواد غذایی مطرح شدهاند. در این مطالعه، تاثیر آنتیاکسیدانی اسانسهای مریم گلی کبیر و ریحان بر ماندگاری پنیر سفید ایرانی، در دمای 4 درجه سانتیگراد به مدت 90 و 26 درجه سانتیگراد به مدت 39 روزمورد بررسی قرار گرفت. نمونهها، در سه سطح غلظتی 5/0، 75/0، 1٪ (وزنی/ حجمی) تیمار شدند ، کنترل منفی، پنیر بدون آنتیاکسیدان وکنترل مثبت، نمونهای با آنتیاکسیدان مصنوعی (BHT) 05/0 ٪ انتخاب شدند. ترکیب شیمیایی اسانسها مورد بررسی و همچنین ظرفیت آنتیاکسیدانی با روش DPPH و پایداری اکسایشی با استفاده از تستهای پراکسید و تیوباربیتوریک اسید مورد ارزیابی قرار گرفت. بیشترین تاثیر در جلوگیری از اکسیداسیون چربی در روز نودم در غلظت 75/0 و 1٪ ریحان و 1٪ درصد اسانس مریم گلی کبیر مشاهده شد. در نهایت بهنظر میرسد اسانس ریحان تاثیر بیشتری در مقایسه با اسانس مریم گلی کبیر داشت. عدد نهایی پراکسید (میلیاکیوالان اکسیژن بر کیلوگرم) و تیوباربیتوریک اسید (مالوندیآلدهید برحسب میلیمول در1000گرم روغن) در غلظت 1٪ برای اسانس مریم گلی کبیر به ترتیب 817/1 و 096/0 و برای اسانس ریحان 379/1 و 0680/0 بود که اختلاف معناداری با نمونه کنترل داشتند) 05/0.(p< غنیسازی با اسانسهای طبیعی موجب افزایش ماندگاری و پایداری اکسایشی پنیر میشود. همچنین بر خواص ارگانولپتیکی تاثیر چندانی نمیگذارد، اما با توجه به ویژگیهای ذاتی نگهدارندگی، موجب افزایش عمر ماندگاری پنیر میشود.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"346-362"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574786","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 : 2016-02-04DOI: 10.22067/ifstrj.v1395i0.46888
Afsaneh Sadeghi, A. Ghazanfari, H. H. Rafsenjani, H. Akhavan
روغن دانه درخت مورینگا در صنایع غذایی، دارویی، آرایشی و بهداشتی مورد استفاده قرار می گیرد. در این پژوهش روغن خام مورینگا با استفاده از آب و اسید فسفریک صمغگیری و برخی خصوصیات فیزیکوشیمیایی و پایداری اکسایشی آن اندازه گیری و مورد مقایسه قرار گرفتند. آنالیز گاز کروماتوگرافی نشان داد که حدود 71 درصد اسیدهای چرب روغن مورینگا را اسید اولئیک و 24 درصد آن را اسیدهای چرب اشباع پالمیتیک، استئاریک و بهینیک تشکیل می دهند. صمغگیری باعث کاهش عدد پراکسید از 4 به 35/2 میلیاکیوالان/ کیلوگرم روغن؛ کاهش اسیدهای چرب آزاد از 05/2 به 07/0 درصد؛ کاهش عدد صابونی از 11/190 به 55/180 میلی گرم KOH/گرم روغن و کاهش جزئی عدد یدی گردید. همچنین صمغ گیری سبب افزایش ویسکوزیته و چگالی روغن حاصله گردید، اما تاثیری بر ضریب شکست نداشت. بهعلاوه در اثر صمغگیری نقطه اشتعال روغن خام مورینگا از 115 به 205 درجه سانتی گراد افزایش یافت، ولی در مجموع عدد پراکسید روغن خام بالاتر از روغن صمغگیری شده بود. بر اساس نتایج حاصله با افزایش دما از 3 به 120 درجه سانتیگراد عدد پراکسید روغن خام و صمغگیری شده افزایش یافت. بطوریکه در حرارت های 80 و 120 درجه سانتی-گراد، روغن مورینگا پایداری خود را از دست داده و عدد پراکسید آن بهصورت قابل توجهی افزایش یافت. همچنین قرار گرفتن روغن خام و صمغگیری شده در معرض نور، سبب افزایش کند عدد پراکسید در 4 روز اول و افزایش شدید آن از روز چهارم تا روز دوازدهم گردید. همچنین پایداری اکسایشی که با استفاده از دستگاه رنسیمت در دمای 120 درجه سانتی گراد انجام شد برای روغن خام 3/7 ساعت و برای روغن صمغگیری شده 9/8 ساعت بود.
{"title":"Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities","authors":"Afsaneh Sadeghi, A. Ghazanfari, H. H. Rafsenjani, H. Akhavan","doi":"10.22067/ifstrj.v1395i0.46888","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.46888","url":null,"abstract":"روغن دانه درخت مورینگا در صنایع غذایی، دارویی، آرایشی و بهداشتی مورد استفاده قرار می گیرد. در این پژوهش روغن خام مورینگا با استفاده از آب و اسید فسفریک صمغگیری و برخی خصوصیات فیزیکوشیمیایی و پایداری اکسایشی آن اندازه گیری و مورد مقایسه قرار گرفتند. آنالیز گاز کروماتوگرافی نشان داد که حدود 71 درصد اسیدهای چرب روغن مورینگا را اسید اولئیک و 24 درصد آن را اسیدهای چرب اشباع پالمیتیک، استئاریک و بهینیک تشکیل می دهند. صمغگیری باعث کاهش عدد پراکسید از 4 به 35/2 میلیاکیوالان/ کیلوگرم روغن؛ کاهش اسیدهای چرب آزاد از 05/2 به 07/0 درصد؛ کاهش عدد صابونی از 11/190 به 55/180 میلی گرم KOH/گرم روغن و کاهش جزئی عدد یدی گردید. همچنین صمغ گیری سبب افزایش ویسکوزیته و چگالی روغن حاصله گردید، اما تاثیری بر ضریب شکست نداشت. بهعلاوه در اثر صمغگیری نقطه اشتعال روغن خام مورینگا از 115 به 205 درجه سانتی گراد افزایش یافت، ولی در مجموع عدد پراکسید روغن خام بالاتر از روغن صمغگیری شده بود. بر اساس نتایج حاصله با افزایش دما از 3 به 120 درجه سانتیگراد عدد پراکسید روغن خام و صمغگیری شده افزایش یافت. بطوریکه در حرارت های 80 و 120 درجه سانتی-گراد، روغن مورینگا پایداری خود را از دست داده و عدد پراکسید آن بهصورت قابل توجهی افزایش یافت. همچنین قرار گرفتن روغن خام و صمغگیری شده در معرض نور، سبب افزایش کند عدد پراکسید در 4 روز اول و افزایش شدید آن از روز چهارم تا روز دوازدهم گردید. همچنین پایداری اکسایشی که با استفاده از دستگاه رنسیمت در دمای 120 درجه سانتی گراد انجام شد برای روغن خام 3/7 ساعت و برای روغن صمغگیری شده 9/8 ساعت بود.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"405-414"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574646","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 : 2016-02-04DOI: 10.22067/IFSTRJ.V1395I0.45057
A. Shendi, M. Alami, S. Mokhtari
Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of gluten-free flours such as corn, potatoes and rice, millet, Cassava, maize and sorghum in this category is inevitable. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes and proteins, are essential in providing this products. MTG is transferase enzyme that can be made connection between glutamine and lysine. Result of this reaction improve nutritional and functional properties of the proteins. Covalent links generated by MTG has unique effects on gelation capacity, thermal stability and water holding capacities of products. Albumin and globulin do not have any effect on shaping of dough, but MTG connects the albumin and globulin to each other and then they become sedimented. This has beneficial effect on product quality. MTG has repairing ability on damaged wheat grains with binding protein. In this study, we try to contribute production of gluten-free sponge cake with guar gum, millet and rice flour, and MTG. Materials and methods: TAROM rice flour purchase from local market and keep refrigerated until use it. Polyethylene bags with dimensions 15*25cm and thickness 40 microns were used. Guar gum (MEYPROTM GUAR, E412), vanilla (RHOVANILLA of RODYA company) and soy protein isolate (SPI) was prepared from China. Because of hygroscopic property of MTG, it was purchased in packages of 100 g, and stored at -15 ° C for further tests. For this purpose (0% millet-100% rice, 50%millet -50% rice, 100% millet-0%rice), guar gum (1, 2%) and MTG (0.25, 0.5%) were added. In order to increase the amino acid lysine as a substrate for the enzyme, soy protein isolate (SPI) was added to MTG containing samples. After baking (170 °C, 20 min) and cooling, each of the samples packed in polyethylene bags to evaluate characteristics. Moisture content Base on standard AACC, 2000, measured. For Size Measuring, a piece of cake weighed and placed into the container with the specific volume (Vt), The remaining space of container was filled with canola crops (Vs) and then volume of cakes calculated (Vt-Vs). For Evaluation of brain porous, cake was cubed in size 2*2 cm and Scanned by the scanner with a resolution of 1200 pixels (model: HP Scanjet G3010). Statistical analyze base on factorial design were prepared in triplicate. Duncan test at 5% level (P <0.05) were compared and the Excel software was used for charts. Results and discussion: Results showed that different kinds of flour (rice and millet) have not significant effect on moisture content of samples b
{"title":"Study on physicochemical properties of gluten-free sponge cake","authors":"A. Shendi, M. Alami, S. Mokhtari","doi":"10.22067/IFSTRJ.V1395I0.45057","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.45057","url":null,"abstract":"Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of gluten-free flours such as corn, potatoes and rice, millet, Cassava, maize and sorghum in this category is inevitable. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes and proteins, are essential in providing this products. MTG is transferase enzyme that can be made connection between glutamine and lysine. Result of this reaction improve nutritional and functional properties of the proteins. Covalent links generated by MTG has unique effects on gelation capacity, thermal stability and water holding capacities of products. Albumin and globulin do not have any effect on shaping of dough, but MTG connects the albumin and globulin to each other and then they become sedimented. This has beneficial effect on product quality. MTG has repairing ability on damaged wheat grains with binding protein. In this study, we try to contribute production of gluten-free sponge cake with guar gum, millet and rice flour, and MTG. \u0000 \u0000Materials and methods: TAROM rice flour purchase from local market and keep refrigerated until use it. Polyethylene bags with dimensions 15*25cm and thickness 40 microns were used. Guar gum (MEYPROTM GUAR, E412), vanilla (RHOVANILLA of RODYA company) and soy protein isolate (SPI) was prepared from China. Because of hygroscopic property of MTG, it was purchased in packages of 100 g, and stored at -15 ° C for further tests. For this purpose (0% millet-100% rice, 50%millet -50% rice, 100% millet-0%rice), guar gum (1, 2%) and MTG (0.25, 0.5%) were added. In order to increase the amino acid lysine as a substrate for the enzyme, soy protein isolate (SPI) was added to MTG containing samples. After baking (170 °C, 20 min) and cooling, each of the samples packed in polyethylene bags to evaluate characteristics. Moisture content Base on standard AACC, 2000, measured. For Size Measuring, a piece of cake weighed and placed into the container with the specific volume (Vt), The remaining space of container was filled with canola crops (Vs) and then volume of cakes calculated (Vt-Vs). For Evaluation of brain porous, cake was cubed in size 2*2 cm and Scanned by the scanner with a resolution of 1200 pixels (model: HP Scanjet G3010). Statistical analyze base on factorial design were prepared in triplicate. Duncan test at 5% level (P <0.05) were compared and the Excel software was used for charts. \u0000 \u0000Results and discussion: Results showed that different kinds of flour (rice and millet) have not significant effect on moisture content of samples b","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"295-306"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68573937","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 : 2016-02-04DOI: 10.22067/ifstrj.v1395i0.47068
مینو رستگار, سید اسماعیل رضوی, پونه ابراهیمی
Introduction: White button mushroom (Agaricus bisporus) has a high moisture content (~90%) which makes it more vulnerable to the germs and chemical reactions. The contents of fungus coating are beneficial for shelf-life extension of mushroom. Coated mushrooms loss less moisture and have firmness, better appearance and color features than uncoated mushrooms (Zahedi et al., 1390). Application of food coatings is widely used in order to extend the shelf-life of foods including mushrooms. These methods include improved packaging methods, coated treatment with a solution of anti-microbial, plant extracts and anti-browning agents. The essential oil of thyme plant (Zataria multiflora) contains derivatives of phenol such as carvacrol and thymol (Aligiannis et. al, 2001). The interaction of essential components with each other plays an important role in determining antimicrobial effect. Therefore, the synergistic antimicrobial effects of thymol and carvacrol are enhanced (Didry et. al, 1994). It is worth noting that carvacrol through changes in permeability of H+/K+ ion channel in the cell membrane leads to the suppression of cell dysfunction and ultimately death (Ultee et al, 1999). Materials and methods: Cap of button mushroom was coated by carboxymethyl cellulose, glycerol and thyme extract. In order to identify the thyme components, GC Mass model VARIAV CP3800 and VF5MS column was used. Also to measure the amount of thymol in thyme extract, HPLC method was used. The cap of button mushroom was sampled in three days (first day, seventh and fourteenth) and cultured in the food culture of PDA and NA. Results and discussion: The results showed that the bacteria Psudomonas sp. and the mold Aspergillus sp. in various stages of maintenance of the control samples are observed in the warheads. The coating with thyme extract reduced the population of bacteria and mold. The results also showed that the medium level of microbial density was reduced with increasing concentrations of thyme extract. Therefore, the bacteria and mold did not grow in the extract concentration of 5.187 mgL-1. Thymol in a concentration of 70 and 105 ppm inhibited the growth of bacteria and mold, respectively. According to the results, 5.187 ppm thyme extract and 105 ppm thymol are suitable for coating and prevent the growth of bacteria and mold. The population of bacteria and mold in the treated and untreated samples of mushroom cap were identical. It was much more in the control sample with increasing storage time and was maximum at the end of the fourteenth day. The population of bacteria and mold in the coated samples and thyme extracts was lower than control samples. The direct relationship was observed with increasing storage time in the population growth of bacteria and mold. Lyzhyans et al. (2001) showed that the amount of phenolic oil is higher, the more antibacterial activity. The extract of thyme also contain phenolic compounds of thymol and carvacrol which have the most i
简介:双孢蘑菇(Agaricus bisporus)的水分含量很高(~90%)，这使得它更容易受到细菌和化学反应的影响。真菌包衣的含量有利于延长香菇的保质期。包被的蘑菇比未包被的蘑菇损失更少的水分，更牢固，外观和颜色特征更好(Zahedi等，1390)。食品涂料的广泛应用是为了延长包括蘑菇在内的食品的保质期。这些方法包括改进包装方法，用抗微生物、植物提取物和抗褐变剂溶液包被处理。百里香植物(Zataria multiflora)的精油含有苯酚的衍生物，如香芹酚和百里酚(Aligiannis等人，2001年)。主要成分之间的相互作用是决定抗菌效果的重要因素。因此，百里香酚和香芹酚的协同抗菌作用得到增强(Didry et al .， 1994)。值得注意的是，香芹酚通过改变细胞膜内H+/K+离子通道的通透性，抑制细胞功能障碍，最终导致死亡(Ultee et al .， 1999)。材料与方法:用羧甲基纤维素、甘油和百里香提取物包被香菇盖。为了鉴定百里香成分，采用GC Mass模型VARIAV CP3800和VF5MS色谱柱。采用高效液相色谱法测定百里香提取物中百里酚的含量。分别于第1天、第7天和第14天取样，分别在PDA和NA食品培养基中培养。结果与讨论:结果表明，细菌假单胞菌和霉菌曲霉在不同阶段的维持对照样品中观察到弹头。涂有百里香提取物的涂层减少了细菌和霉菌的数量。培养基中微生物密度随百里香提取物浓度的增加而降低。因此，在5.187 mg -1的提取液浓度下，细菌和霉菌没有生长。70 ppm和105 ppm浓度的百里香酚分别抑制细菌和霉菌的生长。结果表明，5.187 ppm的百里香提取物和105 ppm的百里香酚适合涂膜，并能防止细菌和霉菌的生长。处理过的菌帽样品和未处理过的菌帽样品中细菌和霉菌的数量相同。对照样品随着贮藏时间的增加而增加，并在第14天末达到最大值。包被样品和百里香提取物中细菌和霉菌的数量均低于对照样品。细菌和霉菌的种群生长与贮藏时间的延长有直接关系。Lyzhyans等(2001)研究表明，酚类油的含量越高，抗菌活性越强。百里香提取物还含有百里酚和香芹酚类化合物，它们在创造抗氧化性能中起着最重要的作用。
{"title":"بررسی اثر ضدمیکروبی عصاره آویشن شیرازی و تیمول بر ماندگاری قارچ خوراکی دکمه ای (Agaricus bisporus)","authors":"مینو رستگار, سید اسماعیل رضوی, پونه ابراهیمی","doi":"10.22067/ifstrj.v1395i0.47068","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.47068","url":null,"abstract":"Introduction: White button mushroom (Agaricus bisporus) has a high moisture content (~90%) which makes it more vulnerable to the germs and chemical reactions. The contents of fungus coating are beneficial for shelf-life extension of mushroom. Coated mushrooms loss less moisture and have firmness, better appearance and color features than uncoated mushrooms (Zahedi et al., 1390). Application of food coatings is widely used in order to extend the shelf-life of foods including mushrooms. These methods include improved packaging methods, coated treatment with a solution of anti-microbial, plant extracts and anti-browning agents. The essential oil of thyme plant (Zataria multiflora) contains derivatives of phenol such as carvacrol and thymol (Aligiannis et. al, 2001). The interaction of essential components with each other plays an important role in determining antimicrobial effect. Therefore, the synergistic antimicrobial effects of thymol and carvacrol are enhanced (Didry et. al, 1994). It is worth noting that carvacrol through changes in permeability of H+/K+ ion channel in the cell membrane leads to the suppression of cell dysfunction and ultimately death (Ultee et al, 1999). \u0000 \u0000Materials and methods: Cap of button mushroom was coated by carboxymethyl cellulose, glycerol and thyme extract. In order to identify the thyme components, GC Mass model VARIAV CP3800 and VF5MS column was used. Also to measure the amount of thymol in thyme extract, HPLC method was used. The cap of button mushroom was sampled in three days (first day, seventh and fourteenth) and cultured in the food culture of PDA and NA. \u0000 \u0000Results and discussion: The results showed that the bacteria Psudomonas sp. and the mold Aspergillus sp. in various stages of maintenance of the control samples are observed in the warheads. The coating with thyme extract reduced the population of bacteria and mold. The results also showed that the medium level of microbial density was reduced with increasing concentrations of thyme extract. Therefore, the bacteria and mold did not grow in the extract concentration of 5.187 mgL-1. Thymol in a concentration of 70 and 105 ppm inhibited the growth of bacteria and mold, respectively. According to the results, 5.187 ppm thyme extract and 105 ppm thymol are suitable for coating and prevent the growth of bacteria and mold. The population of bacteria and mold in the treated and untreated samples of mushroom cap were identical. It was much more in the control sample with increasing storage time and was maximum at the end of the fourteenth day. The population of bacteria and mold in the coated samples and thyme extracts was lower than control samples. The direct relationship was observed with increasing storage time in the population growth of bacteria and mold. Lyzhyans et al. (2001) showed that the amount of phenolic oil is higher, the more antibacterial activity. The extract of thyme also contain phenolic compounds of thymol and carvacrol which have the most i","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"23 1","pages":"566-574"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574696","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 : 2016-02-04DOI: 10.22067/ifstrj.v1395i0.47226
M. Ganjeh, S. Jafari, M. Hoseinnejad
Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food fortification is defined as addition of one or more essential nutrients at levels higher than naturally presence in food products. The World Health Organization estimates that at least 1 of every 5 people in the world suffer from lack of iodine, zinc, iron, folic acid, calcium, vitamin A and B. The aim of this study was to evaluate the changes in physicochemical, textural and sensory properties of iron and zinc enriched yogurt during the shelf-life period and to assess the extent and the effect of these supplements on these properties. Materials and methods: To perform enrichment, milk was divided into seven parts: 3 containers for fortification with iron, 3 containers for fortification with zinc and 1 container as the control sample. Fortification with iron and zinc was performed by concentrations of 20, 40 and 60 mg per kg of milk (according to the daily requirement of iron and zinc). The samples were then transferred into the container of 100 grams which were incubated at 45 °C, and after reaching the pH of 4.4 to 4.5, they were transferred to cold storage at 4 °C. To investigate the effect of enriching on the produced yogurt properties, the samples were evaluated after a period of one, seven and fourteen days. The syneresis of yogurt samples was determined by Salvador and Fiszman (2004) method, with slight modification. Water holding capacity was determined by centrifuge (Hettich Universal 320R - Germany) as reported by Sahin et al (2008) with slight modification. The acidity of the yogurt samples was measured by Kim and Lee (2002) method based on the percentage of lactic acid. Sensory characteristics of our samples in terms of taste, odor, color and texture and overall acceptability were evaluated by 12 Panelists (6 males, 6 females, 45- 21 years) by using a five-point hedonic test. Texture analysis was performed using Texture Analyzer (Brookfield Model CT3 Texture Analyzer – USA) based on Supavititpatana et al (2008) method. Results & discussion: Syneresis of product decreased from 0.24 to zero in yogurt samples containing iron and from 1.20 to 0.81% in zinc treatments. Increasing the storage time in the presence of iron causes a sharp decrease in the amount of the syneresis up to zero. The main reasons for syneresis in fermented products include high incineration temperature, low total solids and inadequate storage temperature. The water holding capacity of the product was shown a relatively increase over time and the highest amount was observed in the treatments containing high concentrations of iron during the early days of storage, while at the same high concentrations in the final days of storage, the lowest water holding capacity was
{"title":"Evaluation of physicochemical, textural and sensory properties of fortified yoghurt with zinc and iron micronutrients","authors":"M. Ganjeh, S. Jafari, M. Hoseinnejad","doi":"10.22067/ifstrj.v1395i0.47226","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.47226","url":null,"abstract":"Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food fortification is defined as addition of one or more essential nutrients at levels higher than naturally presence in food products. The World Health Organization estimates that at least 1 of every 5 people in the world suffer from lack of iodine, zinc, iron, folic acid, calcium, vitamin A and B. The aim of this study was to evaluate the changes in physicochemical, textural and sensory properties of iron and zinc enriched yogurt during the shelf-life period and to assess the extent and the effect of these supplements on these properties. \u0000 \u0000Materials and methods: To perform enrichment, milk was divided into seven parts: 3 containers for fortification with iron, 3 containers for fortification with zinc and 1 container as the control sample. Fortification with iron and zinc was performed by concentrations of 20, 40 and 60 mg per kg of milk (according to the daily requirement of iron and zinc). The samples were then transferred into the container of 100 grams which were incubated at 45 °C, and after reaching the pH of 4.4 to 4.5, they were transferred to cold storage at 4 °C. To investigate the effect of enriching on the produced yogurt properties, the samples were evaluated after a period of one, seven and fourteen days. The syneresis of yogurt samples was determined by Salvador and Fiszman (2004) method, with slight modification. Water holding capacity was determined by centrifuge (Hettich Universal 320R - Germany) as reported by Sahin et al (2008) with slight modification. The acidity of the yogurt samples was measured by Kim and Lee (2002) method based on the percentage of lactic acid. Sensory characteristics of our samples in terms of taste, odor, color and texture and overall acceptability were evaluated by 12 Panelists (6 males, 6 females, 45- 21 years) by using a five-point hedonic test. Texture analysis was performed using Texture Analyzer (Brookfield Model CT3 Texture Analyzer – USA) based on Supavititpatana et al (2008) method. \u0000 \u0000Results & discussion: Syneresis of product decreased from 0.24 to zero in yogurt samples containing iron and from 1.20 to 0.81% in zinc treatments. Increasing the storage time in the presence of iron causes a sharp decrease in the amount of the syneresis up to zero. The main reasons for syneresis in fermented products include high incineration temperature, low total solids and inadequate storage temperature. The water holding capacity of the product was shown a relatively increase over time and the highest amount was observed in the treatments containing high concentrations of iron during the early days of storage, while at the same high concentrations in the final days of storage, the lowest water holding capacity was","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"573-583"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574809","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 : 2015-11-22DOI: 10.22067/IFSTRJ.V0I0.31061
فاطمه روشنی, سارا موحد, حسین احمدی چناربن
چکیده در تحقیق حاضر تاثیر پیش تیمارهای اولتراسوند و خشککردن، بر محتوای رطوبت و میزان جذب روغن قطعات سیب زمینی رقم ساتینا، طی فرآیند سرخکردن عمیق مورد بررسی قرار گرفت. پیش تیمار اولتراسوند در دو فرکانس 20 و 40 کیلوهرتز، به مدت 15 دقیقه و پیش تیمار خشککردن دردمای 60 درجه سلسیوس و به مدت 15 دقیقه انجام شد. پس از آن قطعات سیبزمینی در دماهای 170 و190 درجه سلسیوس و به مدت 5، 7 و 10 دقیقه سرخ شدند. با توجه به نتایج، نمونه های پیش تیمار شده با اولتراسوند، در فرکانس40 کیلوهرتز ، در دما و زمان یکسان، از محتوای رطوبتی کمتری برخوردار بودند. قابل توجه اینکه با افزایش دمای سرخ کردن و فرکانس، ضریب انتشار مؤثر رطوبت افزایش و محدودهی آن m2/s8-10×80/8 – 8-10×95/6 محاسبه شد(99/0=2R). از سوی دیگر با افزایش فرکانس، انرژی فعال سازی افزایش و محدودهی آنkJ/mol 307/16-161/13 تعیین گردید(99/0=2R). همچنین در زمانهای سرخ کردن یکسان، نمونههای پیش تیمار شده با اولتراسوند، در فرکانس 20 کیلوهرتز، از بیشترین میزان جذب روغن برخوردار بودند. بر اساس تجزیه و تحلیل رگرسیونی چند متغیره، مدل نمایی بهترین برازش را بهمنظور بررسی تغییرات محتوای رطوبت و روغن نمونهها نشان داد.
{"title":"بررسی تغییرات محتوای رطوبت و جذب روغن بههمراه مدل سازی آنها در قطعات سیب زمینی","authors":"فاطمه روشنی, سارا موحد, حسین احمدی چناربن","doi":"10.22067/IFSTRJ.V0I0.31061","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V0I0.31061","url":null,"abstract":"چکیده در تحقیق حاضر تاثیر پیش تیمارهای اولتراسوند و خشککردن، بر محتوای رطوبت و میزان جذب روغن قطعات سیب زمینی رقم ساتینا، طی فرآیند سرخکردن عمیق مورد بررسی قرار گرفت. پیش تیمار اولتراسوند در دو فرکانس 20 و 40 کیلوهرتز، به مدت 15 دقیقه و پیش تیمار خشککردن دردمای 60 درجه سلسیوس و به مدت 15 دقیقه انجام شد. پس از آن قطعات سیبزمینی در دماهای 170 و190 درجه سلسیوس و به مدت 5، 7 و 10 دقیقه سرخ شدند. با توجه به نتایج، نمونه های پیش تیمار شده با اولتراسوند، در فرکانس40 کیلوهرتز ، در دما و زمان یکسان، از محتوای رطوبتی کمتری برخوردار بودند. قابل توجه اینکه با افزایش دمای سرخ کردن و فرکانس، ضریب انتشار مؤثر رطوبت افزایش و محدودهی آن m2/s8-10×80/8 – 8-10×95/6 محاسبه شد(99/0=2R). از سوی دیگر با افزایش فرکانس، انرژی فعال سازی افزایش و محدودهی آنkJ/mol 307/16-161/13 تعیین گردید(99/0=2R). همچنین در زمانهای سرخ کردن یکسان، نمونههای پیش تیمار شده با اولتراسوند، در فرکانس 20 کیلوهرتز، از بیشترین میزان جذب روغن برخوردار بودند. بر اساس تجزیه و تحلیل رگرسیونی چند متغیره، مدل نمایی بهترین برازش را بهمنظور بررسی تغییرات محتوای رطوبت و روغن نمونهها نشان داد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"597-607"},"PeriodicalIF":0.0,"publicationDate":"2015-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68567379","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 : 2015-11-21DOI: 10.22067/IFSTRJ.V12I5.42629
Hamideh Separdar, E. Rahimi, I. Shahabi, B. Aghabarari
Introduction : One of the most important problems of synthetic packaging of materials had been the time consuming process of their decomposition. Therefore, they have the potential to contaminate the environment. During the recent years, the above-mentioned problem has paved the way for developing biodegradable biopolymers. One group of these polymers is films and edible coatings. Soy protein isolate is the purest type of soy protein which is available commercially and amount of its protein is more than 90% (based dry weight). These films have better nutritional value. In addition, they have better mechanical features and permeability than films made of carbohydrates and fats. Tragacanth gum is composed of two main ingredients under the name of Tragacantic acid or Basorin and Tragacantin. Basorin is in 60-70% of whole gum and is insoluble in the water. It can swell and make gel. Also, another ingredient or Tragacantin solves in the water and leads to make colloid solution. Hence, the main purpose of this work is studying effect of tragacanth gum as a supplementary and firmness-making material on physical and mechanical features of soy protein isolate film and are determining the best level of tragacanth gum and optimal film for using in food packaging. Materials and methods: A specified amount of soy protein isolate was solved in distilled water. Then, pH of solution was set on 10 by NaoH (0.1N). Solution of soy protein isolate was heated by bain-marie to 70˚c. Afterwards, solution of tragacanth gum with suitable amount of treatment which was solved separately in the water was added to solution of soy protein isolate slowly during agitating by magnetic mixer. Then, glycerol was added to the final solution as plasticizer. Final solution was agitated by magnetic mixer about 15 minutes to become smooth and pure. After degassing, the film forming solutions were casted by pouring the mixture onto polystyrene plate (10 cm diameter) and dried at 25±5˚c for 48 h in a laboratory oven and room relative humidity. Finally, the dried films were peeled off the casting surface. Film solutions were prepared from soy protein isolate with ratio of 0.5:4.5(A), 0.3:4.7(B) and 0.1:4.9(C), tragacanth gum: soy protein isolate and plasticizer of glycerol were prepared in 100gr water with ratio of 90% (w/w) dry weight. According to plasticizer effect of water, to uniform moisture before performing each test, all the films were conditioned inside desiccators containing saturated magnesium- nitrate solution to ensure a relative humidity 0f 50-55% at 25˚c ± 1 for 48 h. Tensile strength (TS) and elongation at break (EB) were conducted by using tensile evaluation machine (7010, Gotec of Taiwan) according to ASTM standard method D882-10 (ASTM, 2010). Films were cut in the dimension of 2×2 cm2 and dried to reach constant weight at 100 ˚C in a laboratory oven. Dried samples weighed to determine the initial dry weight (m1) and placed inside beaker including 50 ml of distille
材料的合成包装最重要的问题之一是其分解过程耗时。因此，它们有可能污染环境。近年来，上述问题为开发生物可降解生物聚合物铺平了道路。其中一组聚合物是薄膜和可食用涂层。分离大豆蛋白是市面上最纯净的大豆蛋白，其蛋白质含量超过90%(基于干重)。这些电影有更好的营养价值。此外，它们比碳水化合物和脂肪制成的薄膜具有更好的机械特性和渗透性。黄芪胶由两种主要成分组成，分别是黄芪酸或黄芪酸和黄芪酸。Basorin占整个口香糖的60-70%，不溶于水。它会膨胀并形成凝胶。另外，另一种成分黄曲甘肽溶于水，形成胶体溶液。因此，本研究的主要目的是研究黄芪胶作为一种补充材料和致固材料对大豆分离蛋白膜的物理和机械特性的影响，确定黄芪胶的最佳用量和用于食品包装的最佳薄膜。材料与方法:取一定量的大豆分离蛋白溶于蒸馏水中。然后用NaoH (0.1N)将溶液的pH定在10。大豆分离蛋白溶液经蒸煮加热至70℃。然后，将适量处理后的黄芪胶溶液分别溶于水中，在磁力搅拌器的搅拌下缓慢加入到大豆分离蛋白溶液中。然后，在最终溶液中加入甘油作为增塑剂。最终溶液经磁力搅拌器搅拌约15分钟，变得光滑纯净。脱气后，将成膜液浇注在直径为10 cm的聚苯乙烯板上，在实验室烘箱和室内相对湿度下，于25±5℃下干燥48 h。最后，将干燥的薄膜从铸件表面剥离。以大豆分离蛋白为原料，分别按0.5:4.5(A)、0.3:4.7(B)和0.1:4.9(C)的比例配制成膜液，黄芪胶:大豆分离蛋白和增塑剂甘油按90% (w/w)干重的比例在100gr水中配制。根据水的增塑剂作用，为均匀水分，每次试验前，所有薄膜均置于含有饱和硝酸镁溶液的干燥器内，在25℃±1条件下保持相对湿度为50-55%，保持48 h。拉伸强度(TS)和断裂伸长率(EB)采用拉伸试验机(7010,Gotec)，按照ASTM标准方法D882-10 (ASTM, 2010)进行测定。将薄膜切割成2×2 cm2的尺寸，在实验室烤箱中在100˚C下干燥至恒重。将干燥的样品称重以确定初始干重(m1)，并将其放入装有50 ml蒸馏水的烧杯中，在25℃下周期性搅拌24小时。然后取出剩余的膜片，在100℃下干燥至恒重(m2)。薄膜在25˚C达到水分平衡，比例湿度为%55。在105℃的实验室烘箱中干燥至恒重时，通过测量膜重的损失量来测定其水分。薄膜样品的尺寸为2×2cm2，用干燥的氯化钙制备，直到达到定重(m1)。初始称重后，将其置于含有饱和硝酸镁溶液的干燥器中，温度为25˚c，相对湿度为%50-55。然后，定期称重，直到达到平衡状态(m2)。根据ASTM- E95-96标准(ASTM, 1995)对薄膜进行水蒸气渗透性试验。使用色度计装置(美国Hunterlab的LabscanXE)评估薄膜的颜色。统计分析采用完全随机设计，采用方差分析(ANOVA)，采用SPSS软件(Version 21;SPSS Inc.， USA)。在95%的置信水平下，采用Duncan,s多重极差检验比较膜标本平均值之间的差异。结果与讨论:结果表明，添加黄甲胶和减少大豆分离蛋白可提高薄膜的拉伸性能，但降低薄膜的断裂伸长率。这一结果与Fazel et al .(2013)、Tian et al .(2011)、Chen and Lai(2008)的结果一致。增加黄芪胶可使膜含水量增加，而增加黄芪胶可使膜的溶解度、吸水性降低。wvp在SPI:TG中最高(4.9:0.1)，最低与样品SPI:TG有关(4.7:0.3)。总的来说，随着黄甲胶的增加，wvp的含量降低。 材料的合成包装最重要的问题之一是其分解过程耗时。因此，它们有可能污染环境。近年来，上述问题为开发生物可降解生物聚合物铺平了道路。其中一组聚合物是薄膜和可食用涂层。分离大豆蛋白是市面上最纯净的大豆蛋白，其蛋白质含量超过90%(基于干重)。这些电影有更好的营养价值。此外，它们比碳水化合物和脂肪制成的薄膜具有更好的机械特性和渗透性。黄芪胶由两种主要成分组成，分别是黄芪酸或黄芪酸和黄芪酸。Basorin占整个口香糖的60-70%，不溶于水。它会膨胀并形成凝胶。另外，另一种成分黄曲甘肽溶于水，形成胶体溶液。因此，本研究的主要目的是研究黄芪胶作为一种补充材料和致固材料对大豆分离蛋白膜的物理和机械特性的影响，确定黄芪胶的最佳用量和用于食品包装的最佳薄膜。材料与方法:取一定量的大豆分离蛋白溶于蒸馏水中。然后用NaoH (0.1N)将溶液的pH定在10。大豆分离蛋白溶液经蒸煮加热至70℃。然后，将适量处理后的黄芪胶溶液分别溶于水中，在磁力搅拌器的搅拌下缓慢加入到大豆分离蛋白溶液中。然后，在最终溶液中加入甘油作为增塑剂。最终溶液经磁力搅拌器搅拌约15分钟，变得光滑纯净。脱气后，将成膜液浇注在直径为10 cm的聚苯乙烯板上，在实验室烘箱和室内相对湿度下，于25±5℃下干燥48 h。最后，将干燥的薄膜从铸件表面剥离。以大豆分离蛋白为原料，分别按0.5:4.5(A)、0.3:4.7(B)和0.1:4.9(C)的比例配制成膜液，黄芪胶:大豆分离蛋白和增塑剂甘油按90% (w/w)干重的比例在100gr水中配制。根据水的增塑剂作用，为均匀水分，每次试验前，所有薄膜均置于含有饱和硝酸镁溶液的干燥器内，在25℃±1条件下保持相对湿度为50-55%，保持48 h。拉伸强度(TS)和断裂伸长率(EB)采用拉伸试验机(7010,Gotec)，按照ASTM标准方法D882-10 (ASTM, 2010)进行测定。将薄膜切割成2×2 cm2的尺寸，在实验室烤箱中在100˚C下干燥至恒重。将干燥的样品称重以确定初始干重(m1)，并将其放入装有50 ml蒸馏水的烧杯中，在25℃下周期性搅拌24小时。然后取出剩余的膜片，在100℃下干燥至恒重(m2)。薄膜在25˚C达到水分平衡，比例湿度为%55。在105℃的实验室烘箱中干燥至恒重时，通过测量膜重的损失量来测定其水分。薄膜样品的尺寸为2×2cm2，用干燥的氯化钙制备，直到达到定重(m1)。初始称重后，将其置于含有饱和硝酸镁溶液的干燥器中，温度为25˚c，相对湿度为%50-55。然后，定期称重，直到达到平衡状态(m2)。根据ASTM- E95-96标准(ASTM, 1995)对薄膜进行水蒸气渗透性试验。使用色度计装置(美国Hunterlab的LabscanXE)评估薄膜的颜色。统计分析采用完全随机设计，采用方差分析(ANOVA)，采用SPSS软件(Version 21;SPSS Inc.， USA)。在95%的置信水平下，采用Duncan,s多重极差检验比较膜标本平均值之间的差异。结果与讨论:结果表明，添加黄甲胶和减少大豆分离蛋白可提高薄膜的拉伸性能，但降低薄膜的断裂伸长率。这一结果与Fazel et al .(2013)、Tian et al .(2011)、Chen and Lai(2008)的结果一致。增加黄芪胶可使膜含水量增加，而增加黄芪胶可使膜的溶解度、吸水性降低。wvp在SPI:TG中最高(4.9:0.1)，最低与样品SPI:TG有关(4.7:0.3)。总的来说，随着黄甲胶的增加，wvp的含量降低。 通过在蛋白丝之间形成横向连接，链之间的自由空间减少。同时，细丝的流动性降
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Pub Date : 2015-11-21DOI: 10.22067/ifstrj.v1395i2.42364
نسیم پورابراهیم, مسعود یاورمنش
Introduction:Pistachio nut is one of the popular tree nuts. Among the different species of the genus Pistacia, only the fruits of Pistacia vera attain optimal size to be acceptable to consumers as edible nuts. Contamination of pistachio by Aspergillus species and their mycotoxins is the most important problem for consumption and export of this product. Aflatoxins are potent toxic, carcinogenic and mutagenic secondary metabolites primarily produced by two fungal species, Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus produces AFB1 and AFB2, while Aspergillus parasiticus produces AFB1, AFB2, AFG1 and AFG2. Among four main groups of aflatoxins, AFB1 is the most potent carcinogenic compound. Therefore, identification of toxigenic fungi is necessary for evaluating the foods quality and the presence of mycotoxins. The current methods being used for assessing fungi presence in foods based on cultivation methods and microscopic characteristics are time-consuming and labor-intensive. Recently, molecular techniques such as polymerase chain reaction (PCR) due to high sensitivity, specificity and rapidity has been introduced as powerful tools for detecting toxigenic fungi. Many genes involved in the biosynthesis of these mycotoxins have been identified and their DNA sequences have been published. PCR methods can be used to detect of aflatoxigenic Aspergilli based on structural genes (nor1, ver1 and omtA) encoding key enzymes in aflatoxin biosynthesis pathway and the regulatory gene aflR. Materials and method: Pistachio samples were collected from different cultivation regions of two towns including Gonabad and Feyzabad. Samples were packed in sterile plastic bags and immediately transferred to the laboratory. The moisture content of samples was determined using thermal method and drying in at 95-100°C. Among fungal isolates 30 Aspergillus genus were detected and purified by cultural-based methods using PDA (potato dextrose agar) medium. Colonies of the fungus were transferred to PDB (potato dextrose broth) medium and incubated for 5 days at 28°C with shaking at 150 rpm. The mycelium was frozen in liquid nitrogen and ground to a powder for later DNA isolation. DNA was extracted with CTAB (cetyl trimethyl ammonium bromide) extraction buffer, then was purified with organic solvents such as chloroform/isoamyl alcohol and finaly was precipitated by isopropanol. Aspergillus genus were detected using polymerase chain reaction by specific primer pair Asp1/Asp2 for amplification of 18S rRNA region. Furthermore, aflatoxigenic genes were detected by three sets of primers (APA-450/APA-1482, ver1/ver2 and OMT-208/OMT-1232). PCR was performed in a volume of 25 µl containing 0.5 µl of each primer, 12.5 µl of Taq DNA polymerase master mix red, 10.5 µl of sterile distilled water and 1 µl of genomic DNA as template. A PCR consisted of an initial denaturing step of 5 min at 94°C followed by 35 cycles (30 s at 94°C, 35 s at 65°C and 40 s at 72°C) finished b
{"title":"بررسی حضور قارچهای مولد آفلاتوکسین در پسته منطقه خراسان (شهرستانهای گناباد و فیضآباد) بااستفاده از روش مولکولی","authors":"نسیم پورابراهیم, مسعود یاورمنش","doi":"10.22067/ifstrj.v1395i2.42364","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i2.42364","url":null,"abstract":"Introduction:Pistachio nut is one of the popular tree nuts. Among the different species of the genus Pistacia, only the fruits of Pistacia vera attain optimal size to be acceptable to consumers as edible nuts. Contamination of pistachio by Aspergillus species and their mycotoxins is the most important problem for consumption and export of this product. Aflatoxins are potent toxic, carcinogenic and mutagenic secondary metabolites primarily produced by two fungal species, Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus produces AFB1 and AFB2, while Aspergillus parasiticus produces AFB1, AFB2, AFG1 and AFG2. Among four main groups of aflatoxins, AFB1 is the most potent carcinogenic compound. Therefore, identification of toxigenic fungi is necessary for evaluating the foods quality and the presence of mycotoxins. The current methods being used for assessing fungi presence in foods based on cultivation methods and microscopic characteristics are time-consuming and labor-intensive. Recently, molecular techniques such as polymerase chain reaction (PCR) due to high sensitivity, specificity and rapidity has been introduced as powerful tools for detecting toxigenic fungi. Many genes involved in the biosynthesis of these mycotoxins have been identified and their DNA sequences have been published. PCR methods can be used to detect of aflatoxigenic Aspergilli based on structural genes (nor1, ver1 and omtA) encoding key enzymes in aflatoxin biosynthesis pathway and the regulatory gene aflR. \u0000Materials and method: Pistachio samples were collected from different cultivation regions of two towns including Gonabad and Feyzabad. Samples were packed in sterile plastic bags and immediately transferred to the laboratory. The moisture content of samples was determined using thermal method and drying in at 95-100°C. Among fungal isolates 30 Aspergillus genus were detected and purified by cultural-based methods using PDA (potato dextrose agar) medium. Colonies of the fungus were transferred to PDB (potato dextrose broth) medium and incubated for 5 days at 28°C with shaking at 150 rpm. The mycelium was frozen in liquid nitrogen and ground to a powder for later DNA isolation. DNA was extracted with CTAB (cetyl trimethyl ammonium bromide) extraction buffer, then was purified with organic solvents such as chloroform/isoamyl alcohol and finaly was precipitated by isopropanol. Aspergillus genus were detected using polymerase chain reaction by specific primer pair Asp1/Asp2 for amplification of 18S rRNA region. Furthermore, aflatoxigenic genes were detected by three sets of primers (APA-450/APA-1482, ver1/ver2 and OMT-208/OMT-1232). PCR was performed in a volume of 25 µl containing 0.5 µl of each primer, 12.5 µl of Taq DNA polymerase master mix red, 10.5 µl of sterile distilled water and 1 µl of genomic DNA as template. A PCR consisted of an initial denaturing step of 5 min at 94°C followed by 35 cycles (30 s at 94°C, 35 s at 65°C and 40 s at 72°C) finished b","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"318-329"},"PeriodicalIF":0.0,"publicationDate":"2015-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68577561","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 : 2015-11-21DOI: 10.22067/ifstrj.v12i5.44022
Seyed Amir Oleyaei, B. Ghanbarzadeh, A. Moayedi, F. Abbasi
در این پژوهش، فیلم های زیست نانو کامپوزیت نشاستهی نرم شده (PS) حاوی نانولایه های دو بعدی سدیم مونت موریلونیت (MMT) و نانوذرات سه بعدی دی اکسید تیتانیم (TiO2) به روش قالب ریزی تهیه شدند. توپوگرافی سطح و ساختار شیمیایی فیلم ها توسط میکروسکوپ نیروی اتمی (AFM) و طیف سنجی فروسرخ (FT-IR) مطالعه گردید. در آمیزهی دوجزئی PS-MMT، لایه های ورقه ای شدهی نانورس، به طور یکنواخت در ماتریس پلیمری پخش شده اند. تصاویر سه بعدی میکروسکوپ نیروی اتمی (AFM) توزیع یکنواخت تر نانورس و TiO2، زبری کمتر و سطح صاف تر ماتریس PS-3% MMT-TiO2 نسبت به فیلم های دوجزئی PS-3%MM را نشان داد. وجود پیوندهای هیدروژنی و برهمکنش های الکترواستاتیک بین نانورس و TiO2 با یکدیگر و با زنجیرهای نشاسته توسط پیک های مربوط به پیوند C-O-H در 1- cm1142 و1-cm 990 و افزایش پهنای باند و شدت جذب در ناحیۀ 1-cm800-500 در طیف سنجی فروسرخ (FT-IR) تأیید گردید. نتایج آزمون گرماسنج پویشی تفاضلی (DSC) نشان داد، افزایش غلظت TiO2 فیلم های PS-3%MMT باعث افزایش دمای ذوب و دمای انتقال شیشه ای (Tg) به ترتیب از 1/295 تا 3/306 درجه سانتیگراد و از 1/199 تا 6/207 درجه سانتیگراد گردیده است. افزایش غلظت نانورس تأثیر معنی داری بر پارامترهای رنگی فیلم نداشت، اما با افزایش 1% محتوی TiO2 در فیلم حاوی 3% نانورس، اختلاف رنگ کلی (ΔE) و اندیس سفیدی (WI) فیلم ها به ترتیب %6/86 و 76% افزایش یافته و از میزان سرخی وزردی آنها کاسته شد. به منظور بررسی کدورت و رفتار جذب پرتوهای نوری از اسپکتروفتومتری UV-Vis در دامنه طول موج nm 200-800 استفاده شد. نتایج نشان داد که می توان فیلم نانوکامپوزیتی حاصل را به عنوان ماده بسته بندی جهت حفاظت از محتویات در برابر پرتوهای نور UV و مرئی بکار برد.
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