International Journal of Food Science and Technology, Dec 9, 2013
ABSTRACT The preservative effects of Zataria multiflora Boiss essential oil (ZEO) at 0.025%, 0.05... more ABSTRACT The preservative effects of Zataria multiflora Boiss essential oil (ZEO) at 0.025%, 0.05% and 0.1%, sodium acetate (SA) at 2% and their combination on the quality changes of vacuum-packaged trout burgers during 21-day refrigerated storage (4 ± 1°C) were investigated. Results showed that control and ZEO-treated samples reached undesirable levels of rancidity (P < 0.05) at 15th day, whereas samples with the combined effect of SA and ZEOs, especially at higher concentrations, proved to be more stable in sensory, biochemical (PV, TBA, FFA and pH) and microbiological analyses (P < 0.05). Therefore, ZEO+SA-treated samples showed good overall acceptability even until 21st day. Regarding the results obtained from ZEO-treated samples, it becomes apparent that combined application of SA and ZEO extended the shelf life of fish burgers during cold storage to 21 days, 1.4-fold longer than other treatments, which indicates the potential application of synergistic activity of these agents in vacuum-packaged fishburgers.
Biocompatible and biodegradable-based nanoparticles have found a wide range of application in foo... more Biocompatible and biodegradable-based nanoparticles have found a wide range of application in food delivery systems. Proteins and polysaccharide nanoparticles have been synthesized using several particulation methods, through which desolvation/nanoprecipitation has been considered as the best method due to its ability to fabricate spherical, uniform, and dense nanoparticles with the controlled size. Proteins have affinity to interact with different biomolecules owing to their many functional groups including amine, carboxyl, amide, sulfhydryl, hydrophilic, hydrophobic, etc. through altering which, a wide range of modifications could be made. Fabrication of protein nanoparticles such as gelatin, collagen, albumin, milk proteins, silk protein, zein, gliadin, and so on were reported via desolvation method in the literature. Polysaccharides and their derivatives also have various functional groups, and physical, chemical, and rheological properties. Fabrication of broad range of nanoparticles with specific characteristic from polysaccharides using nanoprecipitation method is an interesting research area. This chapter discusses about the different parameters that could determine the characteristics of biocompatible nanoparticles and the probability of their usage as nanovehicle systems to target delivery of the bioactive components.
In this research, first, the effects of two desolvating agents (ethanol and methanol) at three te... more In this research, first, the effects of two desolvating agents (ethanol and methanol) at three temperature values (4, 25, and 50 °C) on the fabrication of sunflower protein isolate (SnPI) nanoparticles were studied using a desolvation method. Second, the ability of the nanoparticles to encapsulate curcumin was investigated. Results showed that ethanol led to smaller nanoparticles compared to methanol as the desolvating agent at 4 and 50 °C. However, at 25 °C, ethanol formed the most uniform nanoparticles with the lowest polydispersity index (0.188 ± 0.091) and particle size of 174.64 ± 30.61 nm. The encapsulation efficiency was in the range of 39.1 to 95.4% according to the fabrication condition and curcumin-to-protein mass ratio. A biphasic trend of curcumin release from nanoparticles was observed; in which, over 50% of curcumin was released from the curcumin-loaded nanoparticles in the first 2 h, which is attributed to the burst effect of the protein matrix.
Honey is an ancient valuable food and in most cases has enchanted its consumers by its medic char... more Honey is an ancient valuable food and in most cases has enchanted its consumers by its medic characteristics. It consists mainly of sugars but also contains some amounts of acids, nitrogenous compounds, phenolic contents, HMF, minerals and water. Honey composition according to the studied literature is mainly dependant on its floral source and differs in various honeys. Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. There are many methods utilized for honey adulteration detection by most researchers, for instance Gas Chromatography (GC) and Liquid Chromatography (LC) analysis, Near Infrared Transflectance (NIR) spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy with Attenuated Total Reflectance (ATR), Protein characterization, High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD), Liquid Chromatography Coupled to Isotope Ratio Mass Sp...
In r ecent y ears high pr essur e processing has been in vestig ated as analter native method for... more In r ecent y ears high pr essur e processing has been in vestig ated as analter native method for food preservation. High pressure technologyallows inactivation of microorganisms while maintaining sensory andnutritional properties of foods. The present paper gives an overview ofapproaches which have been reported in literature about inactivationvegetative bacter ial cells, bacter ial spor es, vir uses, alg al bioto xin, yeastand moulds, as w ell as ef fect of high pr essur e tr eatment on colour , flavourand texture of food products.
2 Abstract: Several physico-chemical, thermal and rheological characteristics of 6 Iranian honey ... more 2 Abstract: Several physico-chemical, thermal and rheological characteristics of 6 Iranian honey samples from various floral sources were investigated. The results of analysis were compared with Iranian National Standard, Codex standard and published data in literature. Temperature dependence of density and viscosity of the honeys were examined at 3 temperature levels (20, 26.5, 35.9 °C and 19, 24, 28 °C respectively). Temperature effect on viscosity was also studied using Arrhenius, Vogel-Taumman-Fulcher (VTF) and Power law models. Most of the investigated physicochemical indices were in the standard range and were also similar to the values reported by other researchers. Some relationships between physical and chemical properties were obtained with high R (Coefficient of determination). At the studied shear rate range (0.04-0.63 s ), all samples showed non- 2 1 Newtonian behavior with flow behavior indices of close to 1 (0.902=n=1.030). Among 3 applied models, samples showed a wel...
International Journal of Food Science and Technology, Dec 9, 2013
ABSTRACT The preservative effects of Zataria multiflora Boiss essential oil (ZEO) at 0.025%, 0.05... more ABSTRACT The preservative effects of Zataria multiflora Boiss essential oil (ZEO) at 0.025%, 0.05% and 0.1%, sodium acetate (SA) at 2% and their combination on the quality changes of vacuum-packaged trout burgers during 21-day refrigerated storage (4 ± 1°C) were investigated. Results showed that control and ZEO-treated samples reached undesirable levels of rancidity (P < 0.05) at 15th day, whereas samples with the combined effect of SA and ZEOs, especially at higher concentrations, proved to be more stable in sensory, biochemical (PV, TBA, FFA and pH) and microbiological analyses (P < 0.05). Therefore, ZEO+SA-treated samples showed good overall acceptability even until 21st day. Regarding the results obtained from ZEO-treated samples, it becomes apparent that combined application of SA and ZEO extended the shelf life of fish burgers during cold storage to 21 days, 1.4-fold longer than other treatments, which indicates the potential application of synergistic activity of these agents in vacuum-packaged fishburgers.
Biocompatible and biodegradable-based nanoparticles have found a wide range of application in foo... more Biocompatible and biodegradable-based nanoparticles have found a wide range of application in food delivery systems. Proteins and polysaccharide nanoparticles have been synthesized using several particulation methods, through which desolvation/nanoprecipitation has been considered as the best method due to its ability to fabricate spherical, uniform, and dense nanoparticles with the controlled size. Proteins have affinity to interact with different biomolecules owing to their many functional groups including amine, carboxyl, amide, sulfhydryl, hydrophilic, hydrophobic, etc. through altering which, a wide range of modifications could be made. Fabrication of protein nanoparticles such as gelatin, collagen, albumin, milk proteins, silk protein, zein, gliadin, and so on were reported via desolvation method in the literature. Polysaccharides and their derivatives also have various functional groups, and physical, chemical, and rheological properties. Fabrication of broad range of nanoparticles with specific characteristic from polysaccharides using nanoprecipitation method is an interesting research area. This chapter discusses about the different parameters that could determine the characteristics of biocompatible nanoparticles and the probability of their usage as nanovehicle systems to target delivery of the bioactive components.
In this research, first, the effects of two desolvating agents (ethanol and methanol) at three te... more In this research, first, the effects of two desolvating agents (ethanol and methanol) at three temperature values (4, 25, and 50 °C) on the fabrication of sunflower protein isolate (SnPI) nanoparticles were studied using a desolvation method. Second, the ability of the nanoparticles to encapsulate curcumin was investigated. Results showed that ethanol led to smaller nanoparticles compared to methanol as the desolvating agent at 4 and 50 °C. However, at 25 °C, ethanol formed the most uniform nanoparticles with the lowest polydispersity index (0.188 ± 0.091) and particle size of 174.64 ± 30.61 nm. The encapsulation efficiency was in the range of 39.1 to 95.4% according to the fabrication condition and curcumin-to-protein mass ratio. A biphasic trend of curcumin release from nanoparticles was observed; in which, over 50% of curcumin was released from the curcumin-loaded nanoparticles in the first 2 h, which is attributed to the burst effect of the protein matrix.
Honey is an ancient valuable food and in most cases has enchanted its consumers by its medic char... more Honey is an ancient valuable food and in most cases has enchanted its consumers by its medic characteristics. It consists mainly of sugars but also contains some amounts of acids, nitrogenous compounds, phenolic contents, HMF, minerals and water. Honey composition according to the studied literature is mainly dependant on its floral source and differs in various honeys. Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. There are many methods utilized for honey adulteration detection by most researchers, for instance Gas Chromatography (GC) and Liquid Chromatography (LC) analysis, Near Infrared Transflectance (NIR) spectroscopy, Fourier Transform Infrared (FTIR) spectroscopy with Attenuated Total Reflectance (ATR), Protein characterization, High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD), Liquid Chromatography Coupled to Isotope Ratio Mass Sp...
In r ecent y ears high pr essur e processing has been in vestig ated as analter native method for... more In r ecent y ears high pr essur e processing has been in vestig ated as analter native method for food preservation. High pressure technologyallows inactivation of microorganisms while maintaining sensory andnutritional properties of foods. The present paper gives an overview ofapproaches which have been reported in literature about inactivationvegetative bacter ial cells, bacter ial spor es, vir uses, alg al bioto xin, yeastand moulds, as w ell as ef fect of high pr essur e tr eatment on colour , flavourand texture of food products.
2 Abstract: Several physico-chemical, thermal and rheological characteristics of 6 Iranian honey ... more 2 Abstract: Several physico-chemical, thermal and rheological characteristics of 6 Iranian honey samples from various floral sources were investigated. The results of analysis were compared with Iranian National Standard, Codex standard and published data in literature. Temperature dependence of density and viscosity of the honeys were examined at 3 temperature levels (20, 26.5, 35.9 °C and 19, 24, 28 °C respectively). Temperature effect on viscosity was also studied using Arrhenius, Vogel-Taumman-Fulcher (VTF) and Power law models. Most of the investigated physicochemical indices were in the standard range and were also similar to the values reported by other researchers. Some relationships between physical and chemical properties were obtained with high R (Coefficient of determination). At the studied shear rate range (0.04-0.63 s ), all samples showed non- 2 1 Newtonian behavior with flow behavior indices of close to 1 (0.902=n=1.030). Among 3 applied models, samples showed a wel...
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