mjlh pjwhshhy `lwm w Sny` Gdhyy yrn最新文献

{"title":"Determination of rheological properties of tomato under quasi static loading conditions","authors":"A. Golmohammadi, Davod Kalanatri","doi":"10.22067/ifstrj.v1395i0.55948","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.55948","url":null,"abstract":"Introduction: Mechanical damages in agricultural products cause wastes directly and indirectly. Bruise damage due to quasi static load is one of the most important reasons of fresh fruit quality loss. Agricultural crops undertake many mechanical loads and physical damages during different stages of harvesting and post-harvest such as handling, transport, storage and processing. In many cases imported loads cause mechanical damages and cellular wall rupture and this rupture leads to perturbation of natural cellular interchanges. This object is one of the important problems of modelling and experimental studies in Biosystems engineering sciences. Tomato is one of the most important horticultural products and a widely produced products in the world. Larg amounts of tomato products are destroyed during the different stages of harvesting, transport and packaging. To study the viscoelastic behavior of agricultural crops, rheology science is used which is the science of biological materials deformation and flow ability under affection of loads at different times. For prediction and classification of materials behavior under different conditions of stress and strain, different rheological models are used. These models include different combinations of metallic body (spring) and Newtonian liquid body (dashpot) that illustrate complex behavior of agricultural products. Determining of factors that affect deformation value of tomato, lead to reduction of product waste. \u0000 \u0000Materials and methods: In this study, the effect of some important parameters such as static loading at three levels (2, 6 and 10 N), storage temperature at two levels (4 and 25 ˚C), loading at two directions for two cultivars (Supper-Beta and Petoerly-CH), were studied on deformation value. Samples were handy harvested at approximate ripeness level (reddish pink) from greenhouse and transported to the Lab. Some physical properties (mass, volume, major and minor diameters, height, sphericity coefficient, surface area) were measured. Samples were subjected to compressive loading using university made apparatus. The Experiments were performed in a fifteen-day period, at two different conditions, ones at temperature 4 ˚C and the other at environmental temperature 25 ˚C, using factorial test in form of completely randomized design. The first test was performed under constant load of 6 N in two directions of fruit axials (Z and Y directions), The second test was performed in three levels 2 and 10 N in direction of calyx face. By indicator, deformation value of tomatoes at 2, 4, 7, 10, and 15 days after loading was investigated. The third test was performed under constant loads of 15 N and deformation values of samples were recorded every 10 mins during a 60-minute period. \u0000 \u0000Results and conclusions: The Results showed at temperature 25 ˚C, with increasing load from 2 up to 10 N, deformation value of the product would be increased about 65%. Increase of deformation value indicates the effect of l","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"858-866"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46043522","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}

{"title":"Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate During Storage Period at Different Temperatures","authors":"M. Farahmand, M. Golmakani, A. Farahnaky, G. Mesbahi","doi":"10.22067/IFSTRJ.V1395I0.55415","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55415","url":null,"abstract":"کنسانتره صنعتی آب انار رقم رباب به مدت 20 هفته در دماهای 20- ،4، 20 و 35 درجه سلسیوس نگهداری و شاخص های شکل گیری کدورت ثانویه، رنگ (L*a*b*)، خصوصیات رئولوژیکی، ترکیبات زیست فعال (ترکیبات فنولی و فلاوونوئید ی کل) و خصوصیات آنتی اکسیدانی (روش هایDPPH و FRAP) برای تعیین بهترین شرایط نگهداری مورد ارزیابی قرار گرفت. نمونه های نگهداری شده در دمای 35 درجه سیلسیوس در 4 هفته آخر دوره نگهداری دارای کدورت ثانویه بودند. . اگرچه نمونه های شاهد رفتار رقیق شونده با برش داشتند، اما پس از دوره نگهداری رفتار غلیظ شونده با برش از خود نشان دادند. بین ارزش L* بین نمونه ها نگهداری شده در دماهای 20-، 4و 20 درجه سلسیوس تفاوت معنی داری مشاهده نشد. ارزش a* و b* نمونه های نگهداری شده در دماهای 20- و 4 درجه سلسیوس به مدت 14 هفته روند کاهشی مشابهی را نشان دادند. میزان محتوای فنولی و خصوصیات آنتی اکسیدانی (هر دو روش DPPHو FRAP) با افزایش دما و مدت زمان نگهداری کاهش یافتند اما ترکیبات فلاونوئیدی با افزایش دما و زمان نگهداری به شکل معنی داری افزایش یافتند. به طورکلی، دمای 4 درجه سلسیوس به مدت 14 هفته، بهترین شرایط دمای نگهداری برای حفظ کیفیت و کاهش هزینه های نگهداری محصول می باشد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"820-829"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44394675","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}

{"title":"How appearance features of microwave pre-treatment donut influences consumer acceptance?","authors":"M. Nouri, B. Nasehi, V. Samavati, S. S. Mehdizadeh","doi":"10.22067/IFSTRJ.V1395I0.55526","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55526","url":null,"abstract":"در این پژوهش از تکنیک‏های ماشین بینایی به منظور بررسی اثر پیش‏فرآیند مایکروویو بر ویژگی‏های ظاهری دونات استفاده شد. آزمایش‌ها بر اساس روش سطح پاسخ با یک طرح باکس-بنکن طراحی شد. متغیرهای مستقل شامل توان مایکروویو (900-300 وات)، مدت‌زمان پیش‏فرآیند مایکروویو (90-30 ثانیه) و مدت‌زمان سرخ کردن (130-70 ثانیه) بود. همچنین متغیرهای وابسته شامل ویژگی‏های بافت سطحی، شاخص‏های رنگ پوسته، ویژگی‏های ساختار مغز و پذیرش مصرف‏کننده بود. نتایج نشان داد افزایش سطح توان مایکروویو، مدت‌زمان پیش‏فرآیند مایکروویو و مدت‌زمان سرخ کردن سبب افزایش قابل‌توجه زبری سطح نمونه‏ها شد. نتایج همچنین نشان داد اثرات مثبت خطی همه متغیرهای مستقل و اثر منفی درجه دوم توان مایکروویو بر ویژگی‏های ساختار مغز دونات معنی‏دار بود. در مورد رنگ نمونه‏ها، نتایج نشان داد که شاخص‏های L* و a* سطح نمونه‏ها با افزایش سطح همه متغیرهای مستقل به‌طور قابل‌توجهی افزایش یافتند. نتایج حاصل از پذیرش مصرف‏کننده حاکی از تأثیر قابل‌توجه مدت‌زمان سرخ کردن بر نمرات حسی بود. بعلاوه نتایج حاصل از آنالیز همبستگی نشان‌دهنده وجود ارتباط خطی قوی بین ویژگی‏های ظاهری و خصوصیات حسی دونات بود. این نتایج به‌خوبی بیان‌کننده تأثیر قابل‌توجه اطلاعات مربوط به ظاهر نمونه‏های دونات پیش‏فرآیند شده با مایکروویو بر پذیرش مصرف‌کننده بود. همچنین نتایج آنالیز همبستگی نشان داد تکنیک‌های ماشین بینایی قادر به پیش‌بینی پذیرش مصرف‏کننده هستند.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"867-879"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44151010","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}

{"title":"بررسی ویژگیهای ساختاری، ریختشناسی، ساختمانی و حرارتی نشاسته سورگوم سفید","authors":"احمد احتیاطی, فخری شهیدی, آرش کوچکی, سیدمحمدعلی رضوی, مهسا مجذوبی","doi":"10.22067/IFSTRJ.V1395I0.55234","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55234","url":null,"abstract":"Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of tannin compounds in internal part of sorghum grains and low digestion of cooked protein, sorghum flour consumption is limited. Sorghum grain contains more than 70% starch which is an important tasteless ingredient in food formulas, as the main source of energy and thickening and gelling agent. Extraction of starch from sorghum in regarding to its nutritional problems is a good solution for extension of sorghum uses in food industry. Starch is a semi crystalline structure consisted on linear amylose and branched amylopectin molecules packed in granules. Ratio of these two molecules and their molecular short order and macrostructure and size and shape of granules determine functional properties of starch in the final product. Starch properties is depended on genetic residues so that starches from tubers have distinct differences with cereal starches even obvious differences exists between cereal starches and varieties. In this study we have investigated chemical, morphological, structural and thermal properties of starches four white sorghum line. \u0000 \u0000Material and methods: White sorghum grains were prepared from local farms with line numbers KDFGS1, KDFGS6, KDFGS9 and KDFGS20. Starches were extracted sorghum lines using alkaline steeping method and further purified using toluene-water-salt solution. Chemical parameters were determined including protein by Kjeldahl digestion method, lipid by soxhlet extractor, ash by burning in furnace, moisture by oven drying and amylose content by iodine binding colorimitry,. Light microscopy coupled with digital camera was used for granules shape and size determination moreover surface properties and morphology of granules was observed using scanning electron microscopy technique. Color of starches were determined with hunterlab colorimeter. To evaluate crystalline structure of sample i.e. type of crystals and degree of crystallinity, starches first were conditioned in desiccator containing saturated aqueous sodium chloride solution at 25°C for a week then X-ray diffraction of sample in diffraction angels from 4-40° was determined. Thermal properties of crystals melting or gelatinization were measured using differential scanning calorimetry of starch in deionized water in temperatures from 20-120°C with heating rate of 10°C/min .From heat flow changes over temperature, temperature of onset, peak and conclusion points of crystalline structure melting and its required enthalpy were calculated. Functional groups of starches were investigated using FTIR technique to observe. \u0000 \u0000Results & Discussion: Isolated starches had appropriate quality due to low amount of protein (<%0.36), lipid (<%0.11) and ash (<%0.53) and no signi","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"393-404"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46711976","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}

{"title":"Effect of Hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread","authors":"S. Movahhed, E. Kakaei, H. A. Chenarbon","doi":"10.22067/IFSTRJ.V1395I0.50478","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.50478","url":null,"abstract":"مصرف گلوتن در برخی افراد ازجمله بیماران سلیاکی ایجاد عوارض نامطلوبی می‌کند. مهم‌ترین روش درمان سلیاک، استفاده از رژیم غذایی بدون گلوتن می‌باشد ضمن آن که می‌بایست مشتقات غلاتی نظیر گندم از رژیم غذایی آنها حذف و با آرد سایر غلات بدون گلوتن، جایگزین گردد. هدف از پژوهش حاضر بهبود عملکرد کیفی نان باگت تولید شده از آرد ذرت به همراه آرد سیب زمینی، با افزودن صمغ‌ هیدروکسی پروپیل متیل سلولز در چهار سطح (25/0 ، 5/0 ، 75/0 و 1 درصد وزنی - وزنی بر پایه آرد) بود. با توجه به نتایج، تیمار حاوی1درصد صمغ، از بیشترین و تیمار شاهد(فاقد صمغ مذکور) از کمترین مقدار از لحاظ ویژگی‌های شیمیایی نظیر رطوبت، خاکستر، پروتئین و فیبر برخوردار بودند. همچنین با افزایش صمغ، میزان بازدهی خمیر و حجم نان در تیمارها نسبت به شاهد افزایش اما بازدهی نان کاهش یافت. قابل توجه این‌که بیشترین بازدهی نان در تیمار شاهد مشاهده شد. با توجه به نتایج حاصل از ارزیابی ویژگی‌های حسی نمونه‌های نان باگت بدون گلوتن، تیمارهای حاوی یک درصد صمغHPMC از بهترین امتیاز برخوردار بودند. همچنین با توجه به نتایج آزمون بیاتی به روش حسی و دستگاهی، در فواصل زمانی 24، 48 و 72 ساعت پس از پخت، تیمار حاوی 1 درصد صمغHPMC از کمترین و شاهد از بالاترین میزان بیاتی برخوردار بودند.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49219390","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}

{"title":"Study of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application commercial enzymes","authors":"Soheyl Reyhani Poul, S. A. Jafarpour, R. Safari","doi":"10.22067/IFSTRJ.V1395I0.53714","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.53714","url":null,"abstract":"Introduction: With the growing population and following the efforts of food production industries, more waste is produced which can be recovered by adding value and brought them back into the cycle of production and consumption. The reason behind is firstly the reduction of waste and secondly the economic importance of value added resultant products. Aquaculture sector produces large volume of wastes including the head, tail, fins, spine, and most importantly their viscera. If the waste managed properly, valuable materials such as hydrolyzed protein powder (the resulting waste hydrolysis using proteases enzymes) and fish oil (byproduct of enzymatic hydrolysis) can be produced. In this study rainbow trout waste was chosen, due to its large volume production in the country. The functional properties and antioxidant activity of hydrolysates as well as the oil fatty acid profile are the main factors to be considered. This study was aimed to investigate the hydrolysis of rainbow trout viscera (oncorhynchus mykiss) by protamex and neutrase enzymes individually and compare the functional properties and antioxidants activity of protein hydrolysate as well as analyze the fatty acid profile of fish oil obtained as by-product of enzymatic hydrolysis process. \u0000 \u0000Materials and methods: Rainbow trout viscera (Oncorhynchus mykiss) were obtained from the fish market in Sari and transported in ice containers to the laboratory. Protamex and neutrase enzymes were purchased from Novozymes Company and protein hydrolysates prepared enzymatically according to the method of Guerard et al. (2002). Proximate analysis was carried out according to the procedures outlined by the AOAC (1995). Degree of hydrolysis determined as described by Hoyle and Merritt (1994). Peptide chain length (PCL) was measured using the method of Adler-Nissen and Olsen (1979). Protein recovery (PR) determined using the method used by Ovissipour et al (2009). Protein solubility for hydrolysates was determined using the method of Robinson and Hodgen (1940). Foam stability index was measured according to the method described by Sathe and Salunkhe (1981). Water holding capacity (WHC) was determined using the method of Rodriguez-Ambriz et al. (2005). DPPH radical-scavenging activity was measured using the method of Yen and Wu (1999). Reducing power was determined by the method of Oyaiza (1986).The chelating activity on Fe2+ was determined, using the method of Decker and Welch (1990). \u0000 \u0000Results & Discussion: Protamex leads to the production of protein powder with higher degree of hydrolysis (34.76 ± 2.92%) and protein recovery (68/16 ± 1.98%) compared to neutrase (p 0.05) despite the difference in L* value. The viscera oil contains 34% monounsaturated, 34.49% polyunsaturated and 31.4% saturated fatty acid. Apart from pH 4 (isoelectric point), the solubility of both protein powders in water was remarkable (more than 90%). The foam activity and stability index of hydrolyzate produced by protamex were more","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"14 1","pages":"162-176"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47264024","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}

{"title":"EVALUATION THE PHYSICOCHEMICAL AND MECHANICAL PROPERTIES OF BITTERVETCH SEED (VICIAERVILIA) AND THE FUNCTIONAL PROPERTIES OF ITS FLOUR","authors":"M. Taghizadeh, B. Shokrollahi, F. Hamedi","doi":"10.22067/IFSTRJ.V1395I0.57362","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.57362","url":null,"abstract":"Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability were studied. The average length, width and height of the grains were 3.5638 mm, 3.6197 mm and 3.8365 mm. the arithmetic and the geometric mean diameter, sphericity and the area were 3.6733mm, 3.6701mm, 1. 0318 and 42.405mm2 respectively. The average true density, bulk density and porosity were 1326.6 kg/m3, 0.7962 kg/m3 and 40.2753% respectively. also the average coefficients of static friction of the plywood, glass, rubber, fiberglass and galvanized iron surface layer were 0.4348, 0.1943, 0.4244, 0.3249 and 0.3739 respectively. Flour produced from this seed contains 24% protein and 9% fat. water and oil absorbing capacity were obtained 2.01 ±0.01 and 1.77±0.03 respectively (grams of water or oil per grams of sample). The results also showed that changes in pH, affected the solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability of bitter vetch flour.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"38-52"},"PeriodicalIF":0.0,"publicationDate":"2017-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47943728","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}

{"title":"Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)","authors":"S. Einafshar, H. Poorazarang, R. Farhoosh, J. Asili","doi":"10.22067/ifstrj.v1395i0.53312","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.53312","url":null,"abstract":"Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties were tested using radical scavenging and FRAP assays. F3 (with IC50=0.006mg/mL and FRAP= 521.95 mmolFe2+/L) was significantly the most active fraction. Guided isolation through bio-autography on TLC using 1, 1- diphenyl- 2 – picryl- hydrazyl radical (DPPH) as a detection reagent led to the isolation of two antioxidant compounds from F3. F3 was injected to a preparative HPLC with the proper mobile phase (acetonitril: methanol/ water) and isolated two main compounds. These compounds were identified as Luteolin 7 glugoside and Apigenin 7 glucoside by means of 1HNMR and 13CNMR and compare them with references.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"742-749"},"PeriodicalIF":0.0,"publicationDate":"2017-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42199026","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}

{"title":"THE EFFECT OF DIFFERENT CONCENTRATIONS OF GLYCEROL ON PROPERTIES OF BLEND FILMS BASED ON POLYVINYL ALCOHOL-ALLYSUMHOMOLOCARPUM SEED GUM","authors":"لیلا منجذب مرودشتی, مسعود یاورمنش, آرش کوچکی","doi":"10.22067/IFSTRJ.V12I5.53473","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V12I5.53473","url":null,"abstract":"Introduction:Packaging is an important factor in food industry and is dominated by petroleum-derived polymers. Therefore, the amount of research involving the production and characterization of biodegradable films has increased substantially, mainly due to interest in minimizing the ecological impact caused by the use of synthetic packaging materials. Several biopolymers have been exploited to develop eco-friendly food packaging materials. Usually, films based on biopolymers are highly sensitive to environmental conditions and generally present low mechanical resistance. As a result, several researchers have developed films based on mixtures of biopolymers and synthetic polymers. In order to increase the workability and flexibility of biodegradable films, various plasticizers, usually poly-ols, have been widely used, glycerol being one of the most preferred and most studied. Plasticizers reduce intermolecular forces, increase the mobility of the biopolymer chains and thereby improve the mechanical properties of the films. Therefore, the aim of the present study were to investigate the effect of different proportions (20e100% w/w) of plasticizer (glycerol) on physicochemical, mechanical, permeability, surface and thermal properties of biodegradable PVA-AHSG blend films. \u0000Polymer blending is one of the most effective methods to have new material with desired properties. Films formed by blending of polymers usually results in modified physical and mechanical properties compared to films made of individual components. Since synthetic polymers are easily obtained and have low production cost, blending of natural and synthetic polymers improves the cost performance ratio of the resulting films. \u0000Since Alyssum homolocarpumseed gum (AHSG) is environmentally friendly due to its biodegradability and has good film forming properties, it is considered as a very promising biopolymer. \u0000Some synthetic polymers from non-renewable sources are also biodegradable, such as polyvinyl alcohol (PVA). PVA is a synthetic, water soluble polymer with excellent film forming, emulsifying, and adhesive properties. It also imparts good tensile strength (TS) and biodegradability and hence has been used in many biomaterial applications. PVA has also been approved for use in packaging meat and poultry products by the USDA (DeMerlis&Schonek, 2003). AHSG contains free hydroxyl and amine groups, and is therefore miscible with PVA due to the formation of hydrogen bonds. \u0000 \u0000Materials and methods: The aim of this study was to investigate the possibility of producing a novel biodegradable blend film from PVA-AHSG with glycerol as plasticizer in the different concentrations. Films were prepared by the casting method using PVA and AHSG (60:40 ratio). Glycerol was used ac plasticizer because it is compatible with PVA-AHSG blend improving film flexibility, facilitating its handling and preventing cracks. The PVA–AHSG blend film was prepared with different glycerol concentration (20–70%, w/w","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"663-677"},"PeriodicalIF":0.0,"publicationDate":"2017-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48700248","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}

{"title":"EXTRACTION OF CRUDE EXTRACT FROM MALVA NEGLECTA LEAVES AND EVALUATION OF ITS FREE RADICAL SCAVENGING ACTIVITIES","authors":"H. Jouyandeh, V. Samavati","doi":"10.22067/IFSTRJ.V1395I0.47538","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.47538","url":null,"abstract":"Introduction: Accumulation of free radicals could lead to permanent oxidative destruction of organisms by attacking macromolecules and organelles of the body, thus causing organism aging, fatigue and degenerative diseases. Therefore, discovering and developing safe and non-toxic natural antioxidants has been an interesting topic in recent decades. Compared to synthetic antioxidants, extracts from plant resources usually have quite stable constructions and great antioxidant activities, and can easily be absorbed without dangerous immunoreactions. Many antioxidant compounds, naturally occurring from plant sources, have been identified as free radicals or active oxygen scavengers. Malva neglecta (MN), which is known as Panirak/Tooleh in Iran is an annual and herbaceous plant. The leaves and flowers of MN are used in traditional phytotheraphy and in treatment of cough, respiratory system and digestive system problems. The objective of this study was to optimize process conditions of extraction in order to obtain the highest yield from crude extract of MN leaves and identify its antioxidant properties. Materials and methods: Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) with five replications at central point was used to optimize the extracting parameters of crude extract from the MN leaves including extraction time (1-8 h), extraction temperature (50-100°C), and the water/solid ratio (3-30). The ability of extracted materials to scavenge the free radicals of DPPH, OH and super oxide was also evaluated by chemical analysis. Results and Discussion: All three independent variables effected the yield of crude extract of MN leaves. The extraction yield of MN crude extract significantly increased from 5.90% to 8.01% with extraction time varying from 1 h to 6 h. However, the yield was not altered meaningfully, as the extraction time was increased from 6 h up to 8 h. This may be due to degradation of the polysaccharides because of the extended extraction time. The extraction process was performed with temperatures from 50 °C to 100 °C, with the other extraction variables such as ratio of water to raw material and extraction time fixed at 13 ml/g and 3.5 h, respectively. The extraction yield of crude extract increased with increasing extraction temperature and peaked at 7.89 at 100 °C. Different ratios of water to raw material have considerable effect on extraction yield. In this study, we used ratios of water to raw material from 3 to 30 ml/g, with fixed parameters (extraction time and extraction temperature at 3.5 h and 75 °C, respectively). Extraction yield increased noticeably from 6.10 to 8.10 with ratio of water to material varying from 3 ml/g to 24 ml/g. As extraction time, at the higher experimental levels, as the ratio of water to raw material was increased (from 24 up to 30 ml/g) the yield of crude extract was not changed considerably. Under the appropriate condition of ratio of water to raw material, th","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"167-179"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574424","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}