Search

Biodegradable paper cups coated with rice bran wax and whey protein isolate were designed to package popcorn. Coatings with different concentrations of whey protein isolate (5.5, 7.75, and 10% w/v) and rice bran wax (0.2, 0.4, and 0.6% w/v) were applied on the outer surface of the paper cups. Thickness, color changes, Young's modulus and tensile strength, water vapor transmission rate (WVTR) of the coated and uncoated cups, and also popcorns properties (pH, texture, and sensory properties) were evaluated. Water vapor transmission rate, Young's modulus, thickness, total color change index, and tensile strength of coated cups with the optimal coating formulation was 19.785 (g/m2 day), 11.810 (MPa), 276.583 (µm), 1.839, and 11.222 (MPa), respectively. The results showed that paper cup coating increased thickness and yellowness and reduced the brightness, Young's modulus, and WVTR. Coating had a positive effect on the pH and texture of popcorns packaged in coated cups than samples packed in uncoated cups (p, Biodegradable packaging is one of the best types of packaging that wishes not to harm the environment. Paper packaging coated with materials, such as rice bran wax and whey protein isolate, both of which are food waste, can improve paper color and resistance, and provide a good moisture barrier. This type of coating can be used in paper packaging of food such as snacks, noodle packaging, semi‐prepared foods, etc. This type of packaging can also maintain the physicochemical and sensory properties of food for a long time. Also, due to the edible nature of this type of coating, this coating can be used inside the package so that the printability of the packaging surface is not affected.

Contamination of poultry carcasses is considered as a critical point in the evaluation of poultry meat safety. The present study aimed at determining the decontamination effects of natural antimicrobial derived from grape waste extract and pomegranate waste extract (GWE and PWE) on poultry carcasses in a slaughterhouse. Poultry carcasses were treated in chiller with concentrations of 0, 2, 4 and 6% of pomegranate and grape waste extracts. Pomegranate and grape waste extracts contained 432.20 and 328.43 mg GAE/g total phenolic compounds. These extracts showed significant antimicrobial effect on the main poultry bacteria in vitro. On the first day of cold storage, significant reduction in total bacterial counts (p, Decontamination with natural antimicrobials extracted from pomegranate and grape waste extract treatment effectively reduced aerobic bacteria in carcasses 2.00 – 2.22 log CFU/g. No negative sensory changes. Practical and affordable. Can easily be implemented in slaughterhouses.

Aim In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated. Methods and results The PIR power (250, 350 and 450 W), the distance of sample with irradiation source (10, 20 and 30 cm), irradiation time (0–20 min) and PIR pulse (1, 2 and 3 pulse/s) were investigated. Decontamination of total bacteria and total mould and yeast flora and microbial inactivation kinetics were determined. Saffron quality by FTIR and HPLC and sensory attributes were also measured. The highest reduction of the total bacterial count (2.203 log10 CFU per g) and total mould and yeast counts (2.194 log10 CFU per g) were obtained in Sargol Negin saffron at 350 W PIR power, 10 cm distance, 1.5 min treatment time and 3 pulse/s. The Double Weibull model is the best-fit model for the prediction of the microbial population. Conclusion Until now, there have been no reports of application for PIR in food processing and decontamination. According to the results, it can be concluded that PIR can be used as a safe method of saffron processing. Significance and Impact of the Study Utilization of a proper decontamination method for spices especially saffron as the most expensive agricultural product is challengeable. It is recommended to use the PIR method for food processing because due to the reduction of microbial population, it can maintain foodstuff quality at an acceptable level.

In this study, the effects of irrigation regimes and sowing dates on growth, yield performance, protein and galactomannans of guar (Cyamopsis tetragonaloba L.) were monitored in Ilam province (lati...

Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and barrier properties of polyamide films were investigated using ASTM standards and antioxidant activity of polyamide films was evaluated using DPPH method. Results indicated that green tea extract increased antioxidant properties and tensile and young modulus of polyamide films. Oxygen and water vapor permeability of films were decreased by incorporation of green tea extract into polyamide matrix. Green tea extract improved barrier and tensile properties of polyamide films, however elongation at break reduced as increasing of green tea extract in polyamide-based films significantly (P