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411 results on '"Golmakani, Mohammad‐Taghi"'

28. Improving oxidative stability of cream powder using pomegranate concentrate and peel extract.

Author

Khademi, Seyed Ayuob, Eskandari, Mohammad Hadi, Golmakani, Mohammad Taghi, Niakousari, Mehrdad, and Hashemi, Hadi

Subjects
BUTYLATED hydroxytoluene, POMEGRANATE, POWDERS, PERSONAL protective equipment, PEROXIDES
Abstract

In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) on improving the oxidative stability of cream powder in comparison with synthetic antioxidant (Butylated hydroxytoluene (BHT)) during the storage period at 20°C (8 weeks) and 45°C (4 weeks) was evaluated. The finding exhibited that peroxide, p‐anisidine, and total oxidation (TOTOX) values increased during the storage period. Samples containing PPE and PC showed suitable performance in controlling the cream powder oxidation. Also, PPE showed the highest antioxidant activity and can be proposed as a suitable replacement for a synthetic antioxidant (BHT). L* and b* values increased, while a* value decreased during the storage period. Also, the pH of the powders decreased significantly throughout the storage (reached nearly 6). Microbial counts of cream powders did not change during the storage period. The control sample showed the highest overall acceptability. Antioxidants of pomegranate can be proposed to control the oxidative stability of fat‐rich food products. [ABSTRACT FROM AUTHOR]

Published
2024
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29. Natural Gums

Author

Ghiasi, Fatemeh, Hashemi Gahruie, Hadi, Eskandari, Mohammad Hadi, Golmakani, Mohammad-Taghi, Khaneghah, Amin Mousavi, Gahruie, Hadi Hashemi, editor, Eskandari, Mohammad Hadi, editor, Mousavi Khaneghah, Amin, editor, and Ghiasi, Fatemeh, editor

Published
2021
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30. Succinic Anhydride Modification

Author

Ghiasi, Fatemeh, Hashemi Gahruie, Hadi, Eskandari, Mohammad Hadi, Golmakani, Mohammad-Taghi, Mousavi Khaneghah, Amin, Gahruie, Hadi Hashemi, editor, Eskandari, Mohammad Hadi, editor, Mousavi Khaneghah, Amin, editor, and Ghiasi, Fatemeh, editor

Published
2021
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44. Microwave -assisted extraction of bioactive compounds from bitter orange seed cotyledon and evaluating their antioxidant properties.

Author

Golmakani, Mohammad-Taghi, Farbudi, Azita Hosseinzadeh, Mesbahi, Gholamreza, and Alavi, Seyedeh Nasireh

Subjects
*BIOACTIVE compounds, *COTYLEDONS, *RESPONSE surfaces (Statistics), *PLANT phenols, *FRUIT extracts, *ORANGES, *MICROWAVES, *SEEDS
Abstract

In the present study, bioactive compounds were extracted from cotyledon of bitter orange (Citrus aurantium) seed, as a waste of citrus processing, using a microwave-assisted extraction method. The effects of four independent variables including microwave power (100-300 W), extraction time (5-15 min), sample weight (5-15 g), and solvent volume (100-200 mL) on responses of extraction yield, total phenolic content, total flavonoid content, free radical scavenging activity (ICs), ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), and chelating capacity of extracts were investigated. Response surface methodology based on the central composite design was employed to investigate the effects of independent variables on the responses and also to optimize the extraction conditions. The optimum extraction condition included microwave power of 300 W, extraction time of 15 min, sample weight of 5 g, and solvent volume of 200 mL. Regarding the extraction yield, its amount increased significantly by increasing microwave power, extraction time, and sample weight, while it decreased significantly by increasing solvent volume. Also, the highest total phenolic content in the extract was observed at the lowest levels of microwave power and extraction time. Concerning the total flavonoid content in the extract, its amount increased significantly by increasing extraction time and solvent volume, while it decreased significantly by increasing sample weight. In addition, the CUPRAC of the extract increased significantly by increasing microwave power, extraction time, and solvent volume, as opposed to sample weight. In conclusion, microwave-assisted extraction can be suggested as a suitable method for extracting bioactive compounds from the bitter orange seed cotyledon. [ABSTRACT FROM AUTHOR]

Published
2024
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45. Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan‐alginate LbL structures.

Author

Khorami, Fatemeh, Babaei, Sedigheh, Valizadeh, Shahriyar, Naseri, Mahmood, and Golmakani, Mohammad‐Taghi

Subjects
EDIBLE coatings, CHITOSAN, FISH fillets, POLYSACCHARIDES, RAINBOW trout, LACTIC acid bacteria, FOOD packaging
Abstract

The aim of this study was to develop a new active coating of layer‐by‐layer (LbL) structure composed of alginate (as polyanions) and chitosan (as a polycation) containing sulfated polysaccharide (fucoidan) from Sargassum angustifolium, to protect rainbow trout fillets during refrigerated storage. Chitosan and alginate do not combine with each other as a homogeneous solution, so they are suitable for multilayer coatings. The results demonstrated that coating samples with chitosan and fucoidan significantly improved the quality of fish fillets and extended their shelf life from 6 to 16 days. The chemical values (TBARS and TVB‐N) and bacterial growth (total viable count (TVC), total psychrophilic count (PTC), and lactic acid bacteria (LAB)) indicated lower levels in the LbL coating samples containing fucoidan compared to the alginate and control samples. Among the different coating samples, the LbL coating with fucoidan (AChF1) exhibited lower weight loss, improved chromaticity (L*, a*, and b*), and minimal changes in mechanical and sensory evaluations. Based on the findings, AChF1 was the most effective treatment for increasing the shelf life of rainbow trout fillets during refrigerated storage. Therefore, it has potential applications in the food packaging industry. [ABSTRACT FROM AUTHOR]

Published
2024
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