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In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5, 0.75 and 1 μg) and Chia Oil (1, 3 and 5 mg) were added to the chocolate in the 20 formulations designed by Design Expert software and the sensory properties of the fortified chocolates were then tested by the evaluators. Based on the analysis of response surface method, 24 optimized samples were proposed by the software, all of which contained Omega-3 in the minimum range (1 mg) and calcium in the maximum range (130 mg) and three formulas were selected that they differed only in the amounts of vitamin D3 (0.5, 0.75 and 1 μg). Texture and thermal analysis, colorimetery, moisture, water activity and peroxide value tests were performed on these samples at first and 3 months later. Evaluation of sensory properties showed that the taste, texture and overall acceptance parameters of fortified chocolates were reduced compared to control (p < /em>

Barberry fruit is a good source of natural antioxidants and various functional compounds. The barberry pulps throw away during producing barberry juice. The aim of the study was to develop the barberry pulp powder as an additive with nutritional value (antioxidant activity, total phenols, and flavonoids content) and quality properties (color properties, sensory properties, flowability). The heating drying was conducted at different conditions (50, 60, and 70 °C for 10, 13, and 16 h). In the second step, the best powder was used to develop compressed tablets of barberry powder with different concentrations (30–50%). The amount of antioxidant activity and flavonoid compounds of powders were in the range of 63.32–80.23% and 164.42–232.91 ppm, respectively. Drying increased the values of DPPH scavenging activity, total phenol and flavonoid content (p

The main shortcoming of polylactic acid (PLA) for packaging applications is its brittleness. Thus, there is a pronounced interest in the potential use of PLA/zinc oxide nanoparticle (ZnO NP) systems as active food packaging. In this study, ZnO NPs and two types of essential oils (EOs) including Zataria multiflora L. (ZEO) and Mentha piperita L. (MEO) at different concentrations (0.5%, 1%, 1.5% w/w) were used for the production of active PLA-based bionanocomposites for packaging applications. The presence of ZnO NPs and EOs led to increased film thickness and improved contact angle properties. ZnO NPs boosted the PLA-based films’ WVP, whereas the EOs had the opposite effect. The increase in the ZEO and MEO content reduced the ultimate tensile strength and Young’s modulus and increased the elongation at break. The X-ray diffraction and Fourier transform infrared spectroscopy results confirmed that the improvements are related to the ZnO NPs exfoliation and good interaction between PLA and ZnO NPs in the presence of EOs. Differential scanning calorimetry analysis showed that the incorporation of ZnO NPs increased the glass transition temperature (Tg), but did not change the melting temperature (Tm), though the addition of the EOs lowered the values of both parameters. Morphology analysis by scanning electron microscopy and atomic force microscopy showed that the presence of ZEO/MEO led to increased pinholes, pores, and roughness in the microstructure of the films. These results revealed that ZnO-PLA films containing EOs may be used as controlled release antimicrobial food active packaging.

The aim of this study was to evaluate the effect of wall formulation on storage stability and physicochemical properties of cinnamon essential oil microencapsulated and also to suggest maltodextrin (MD) and inulin (IN) as the interested replacement for gum arabic (GA). The different physicochemical properties of microcapsules prepared by different ratios of GA, MD and IN were evaluated. Results indicated that the degradation of cinnamaldehyde microcapsules produced from MD/IN was much slower than the degradation of the other microcapsules. The complete replacement of GA by MD did not significantly affect the microencapsulation efficiency, while the upper amount of the glass transition temperature (Tg) was showed for the powders prepared via pure GA or GA/IN. Cinnamaldehyde, cinnamyl alcohol and eugenol were the major compounds obtained by gas chromatography in the microcapsules and pure oil. The particles had smoother surfaces when MD or IN was presented in walls. Larger particles were observed in the microcapsules prepared with GA.

In this study, the carbohydrates material include Arabic gum (0-100%), maltodextrin (0-50%) and inulin (0-50%) were used as wall compounds for the microencapsulation of cardamom essential oil. A simple-central mixture design was used to experiment design, to optimize and find the best combination for maximal release in the mouth media. The aim of this study was microencapsulation of cardamom oil active ingredients and the effect comparison of adding maltodextrin and inulin to Arabic gum as coating materials on the responses involve the microencapsulation yield, and release of active ingredients and recovery of powder. In this study, the relationship between glass transition temperature and the release of essential oils of cardamom essential oil was investigated in saliva. The results showed that the optimal combination of Arabic gum, maltodextrin and inulin with ratios of 66.8:33.2:0.0, respectively, under these conditions, the microencapsulation yield of the essential oil, alpha-triphenyl acetate and 1 and 8 cineol were 83.57, 91.79 and 90.87%, the release of the active ingredient was 93.27% and the powder recovery was 67.72%. The glass transition temperature of the optimal combination was 42.9 °C, which was a suitable temperature for preserving the active ingredients at ambient temperature and release in saliva. According to the results of this study, the cardamom essential oil optimal combination can be successfully applied in the products as chocolate, candy, sugar cubes, without the release of active ingredients at ambient temperature and with the rapid and high release in the mouth media.

In this work, we have synthesized copper oxide nanoparticles using Iranian violaceae flower extract and explored its biological activity. Green synthesis has emerged as a reliable, sustainable and ecofriendly protocol for synthesizing a wide range of nanomaterials and hybrid materials. In this paper, we report the synthesis of Copper oxide nanoparticles by a simple biological route using the extract of Iranian violaceae flower and CuSO4, 5 H2O was used to synthesis the copper oxide Nanoparticles. The synthesized copper oxide nanoparticles were characterized using UV–visible spectroscopy, FTIR spectroscopy, FESEM, EDAX, and XRD techniques. UV –Visible analysis shows a characteristic peak around 266 nm for copper oxide nanoparticles and which is characteristic copper oxide nanoparticles. FTIR spectroscopy was used to characterize various capping and reducing agents present in the plant extract responsible for nanoparticle formation. The surface morphology was characterized using FESEM. The EDAX and XRD pattern suggested that prepared copper oxide nanoparticles were highly pure. The average particle size was calculated as 78.5 nm and α-copper oxide for all diffraction peaks (JCPDS card No. 41-1449) using the XRD technique. Our finding also support the synthesis of CuO NPs from Iranian violaceae flower sources due to relative abundance of plants for the production of reducing and stabilizing agents required for CuO NPs synthesis, potential efficiency of plant biomolecules in enhancing the toxicity effect of CuO NPs against microbes, prevention of environmental pollution due of nontoxic chemicals and degradation effectiveness of CuO NPs synthesized from plant sources. Furthermore, this study provides useful information on the rapid synthesis of CuO NPs with desired properties from plant extracts. Copper oxide NPs can have a good candidate for different applications.

The current research presents the physicochemical, antioxidant, mechanical, and antimicrobial features of biocomposite films on the basis of carboxymethyl cellulose (CMC) combined with essential oil (EO) of Mentha pulegium (MEO) (1, 2, and 3% v/v). Adding EOs enhanced the penetrability of water vapor and the solubility of films in water, while decreased absorption of moisture and level of moisture. Incorporation of MEO enhanced opacity, total color differences, and whiteness index. Generally, adding MEO into the CMC biocomposite reduced considerably young modulus and tensile strength, while enhanced elongation at the composite films break ( p < 0.05). The films incorporating MEO had excellent total phenolic and antioxidant features; this impact was significantly developed when the MEO was enhanced. Films comprising MEO controlled the microorganism’s growth efficiently. Fourier-transform infrared spectroscopy was used to determine the physicochemical features of the films and the features of the films were corresponded to their microstructure, which was found using scanning electron microscopy.

In the present study, the release of zinc (Zn) from polylactic acid/zinc oxid nanoparticles (PLA/ZnO NPs) nanocomposites to three aqueous food simulants (10% ethanol, 20% ethanol and 95% ethanol) was evaluated (during 15 days at 4, 25, and 40 °C) by atomic absorption spectrometry (AAS). The results indicated that temperature and the simulant type affected the migration of Zn and at a constant temperature; the maximum Zn release was observed in the 95% ethanol simulant. Pseudo-Fickian behavior was observed during the diffusion of Zn and diffusion coefficients (D values) of 0.002–6.08 10−11 cm2 s−1 were obtained in different migration conditions. The obtained partition coefficients (K) were between 21.66 and 0.057 μg g−1. The Zn release data were fitted with the Weibull model, and the b and n model parameters had values ranging from 0.008 to 0.07 and 0.24 to 0.49, respectively. The results of the present study indicated that Zn had little migration from PLA films into food simulants (especially in water at 4–40 °C) which was attributed to the high activation energy (Ea) values for Zn diffusion from PLA/ZnO NPs nanocomposites.

In the current study, the active packaging films based on poly lactic acid (PLA) containing 1.5% w/w zinc oxide (ZnO) nanoparticles and varying concentrations (0.5, 1, 1.5% w/w) of Zataria multiflora Boiss. essential oil (ZEO) and Menthe piperita L. essential oil (MEO) were produced. The efficacies of the resulted active films on shelf life extension of Otolithes ruber fish during 16 days of refrigerated storage (4 ± 1 °C) were evaluated. The antibacterial activity of the films was tested against five common food-borne pathogens (Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus) by disc diffusion method. The fillet samples were analyzed periodically for microbiological (aerobic count, Enterobacteriaceae count, Pseudomonas spp., Lactic acid bacteria (LAB) count and H2S-producing bacteria) and chemical (TBARS and TVB-N). PLA/ZnO/ZEO and PLA/ZnO/MEO films showed enhanced antibacterial (691 and 513.33 mm2, repectively, against S. aureus) and antioxidant (69.14 and 49.08%, repectively) activity than control. Based on the microbial count, the active films significantly increased the shelf life of fillets from 8 to 16 days. The lowest TBARS (0.8 mg MA/kg muscle) and TVB-N (21.23 mg/100 g muccle) values were obtained in fillets wrapped with PLA/ZnO containing 1.5% ZEO. Carvacrol and menthone were found to be the main compounds of ZEO and MEO following GC analysis, respectively. Atomic absorption spectrophotometer showed transfer only a minuscule amount of Zn2+ ions to the meat. Overally, the PLA/ZnO films containing the essential oils could be deemed as a potential alternative to the current common technologies for extending the shelf-life of meat products like ‘Otolithes ruber fillets.

BACKGROUND Bioactive compound delivery systems must provide stability against severe food processing and environmental conditions. Cress seed gum (CSG) with high thermal stability can be a promising polysaccharide for preparing physically cross-linked hydrogel as a curcumin delivery system. In the present study, CSG (0.05, 0.10 and 0.15 g kg-1 ) and calcium chloride (CaCl2 ) (0.00, 0.02, 0.04, 0.06 and 0.10 g kg-1 ) solutions were used for hydrogel fabrication. RESULTS Physicochemical properties of hydrogels were evaluated by entrapment efficiency, loading capacity and swelling degree, differential scanning calorimetry, scanning electron microscopy, in vitro release and free radical scavenging capacity assessments. Accordingly, 0.15 g kg-1 CSG-0.02 g kg-1 CaCl2 hydrogel was revealed to have high entrapment efficiency (93.6 ± 1.59%), loading capacity (0.92 ± 0.00%) and swelling degree (105.96 ± 12.99%), as well as heat stability above 103 °C. CSG hydrogel significantly (P

Background The jujube is mainly grown in the subtropical and tropical regions of Asia. Due to owning bioactive compounds such as polyphenols, it was considered as medicinal and nutritional plant in traditional medicine. This study aimed to extract phenolic compounds from Ziziphus jujuba using subcritical water (SCW) process. The possible combinations of temperature, time, and fruit-to-solvent ratio were investigated using response surface methodology. Results The total phenolic compounds (TPC) and radical scavenging capacity (RSC) of 975.94 mg/g and 53.98%, respectively, were recovered at optimum extraction conditions (170 °C, 74.49 min, and fruit-to-solvent ratio of 1:5.29). The extract obtained in SCW optimum conditions was put under thermal treatments including low temperature long time, high temperature short time, cooking, baking, and sterilization. The results showed after baking, the amount of TPC, RSC, and absorbance at 420 nm increased. The quantity of gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, and rutin increased significantly. The efficiency of SCW extract in retarding lipid oxidation in bulk oil and O/W emulsion model was investigated at 50 °C for 10 days. After 10 days, the peroxide value of bulk oil (1.1 meq O2/kg) containing SCW extract was lower than O/W emulsion model (2.2 meq O2/kg). Conclusion The subcritical extracted phenolic compounds seem to have good antioxidant activity as well as thermal stability for using in food or drug industries.

Walnut butter apart from its delicious taste and flavor is rich in monounsaturated fatty acid content and oil separation is one of the problems faced by walnut butter industry. In this investigation, effect of different level of emulsifying agents (mono-diglyceride and lecithin at 0, 0.5 and 1.5% w/w levels) on the rheological (time-independent and time-dependent), size distribution, texture homogeneity (GLCMs and fractal dimension) and stability of walnut butter have been studied. The results revealed that emulsifiers decreased droplets size, which was more pronounced for 1.5% Lecithin (21.58 µm). The walnut butter showed shear-thinning behaviour (n: 0.18–0.21) and the samples containing 1.5% lecithin had the highest consistency coefficient (370.23 Pa sn), thixotropy value (relative of hysteresis area = 39.31%) and stability (separation after 60 days: 14.45%). Increasing the concentration of lecithin increased η0/η∞ value, but no alteration was observed for monoglyceride samples. This increment of η0/η∞ values indicates that structural modification of walnut butter takes place at higher concentration of lecithin. Also, it was observed that the emulsifiers resulted in more uniform texture. Results could be useful in development of the walnut butter making process and packaging system design.

The impact of montmorillonite (MMT) as a nanofiller at different concentrations (5, 10, 15wt.%) on the physicochemical and functional properties of nanocomposite film based on soluble soybean polysaccharide (SSPS) was investigated. The results showed that an increase in MMT concentration was accompanied by a decrease in water solubility, thickness, and elongation at break. Furthermore, tensile strength increased when MMT concentration was increased to 10wt.%. Atomic force and scanning electron micrographs showed a significant agglomeration at MMT 15wt.%. With added MMT, the level of whiteness, greenness, and yellowness of SSPS film increased (P

According to the importance of expanding the use of clean energy, especially solar energy, in this study a solar cooker was designed, built and its performance in terms of the angle of the side mirrors at the same time and working time on the amount of energy absorbed was investigated by response surface methodology (RSM). The total amount of solar radiation as a measure of energy intake and increased water temperature inside the container was taken as an indicator of the amount of energy absorbed. The model on the basis of response surface methodology was used to validate the test and had a good validation (R2=0.89, R2adjusted=0.74 and lack of fit: no significant). Analyzing the results of a mathematical model was obtained for investigation of the effect of the side mirrors angle and time on the performance of the system. The amount of absorbed energy by theory and laboratory has been also compared and the average of error at all tests was 2.75%. Based on this model in the optimal condition, energy absorption was increased by 22.56%. This study was done at Institute of Food Science and Technology located in Mashhad with latitude 54 and 36 degrees and a height of 985 meters above sea level.

Chicoric acid (CA) and chlorogenic acid (CGA) existing in the Echinacea plant have antioxidant activity but possess low stability and bioavailability. This study aims to improve oral bioavailability by formulating Echinacea extract (EE) phytosome developed for oral consumption. Echinacea extract phospholipid phytosome (EPLP) was optimized by applying a simple centroid mixture design with particle size, encapsulation yield, and the release of bioactive compounds in the simulated digestion media as response factors. Optimized EPLP was then added to an acidic food beverage and evaluated for stability, antioxidant activity, sensory properties, and in vitro release. Complexation of EE with phospholipids increased the stability and antioxidant activity of its bioactive compounds in the acidic food beverage for up to 30 days of storage. Furthermore, formulation as EPLP resulted in mask the poor taste of EE. The results indicate the potential of nanophytosomes to improve oral bioavailability of EE by increase the stability of its bioactive compounds in the acidic food beverage.

Donut is one of the most popular fried bakery products among consumers. This product is susceptible to the formation of acryl amide during processing. In this study, the effect of frying temperature (160, 170 and 180 °C), the amount of yeast (0.5, 1 and 1.5 %) and the fermentation time (30, 45 and 60 min) on the physicochemical properties (moisture content, acidity, pH, total sugar, reducing sugars, color) and the amount of acryl amide in the final product was evaluated. The results showed that the amount of yeast, fermentation temperature and frying time affect many chemical properties (moisture, pH, acidity, protein, total sugar and color) as well as the formation of acryl amide in the final products. Increasing amount of yeast and frying temperature, the moisture content and total sugar of products increased and decreased, respectively. Increasing the amount of yeast caused a significant decrease in the amount of acryl amide in the final product, but fermentation time was not significantly effective on the amount of acryl amide in the final product. It was also found that increasing the temperature from 160 to 180 °C increased the acryl amide content from 13.24 µg kg-1 to 27.34 µg kg-1. Finally, it was found that the adjustment process can reduce the formation of acryl amide in donuts products.

Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of whey protein powder with dried milk in the 3 levels (25, 75 and 100 %), and the effect of the replacement of ammonium hydrogen carbonate and baking powder with sodium hydrogen carbonate on acrylamide, reducing sugar, protein, moisture, pH and acidity content on Petit Beurre and Madar biscuits were investigated. By increasing whey protein powder replacement in both kinds of biscuits, pH, only in samples which were completely produced by dried milk powder and whey protein powder, was considerable. In this phase protein content had decreasing, while acidity and reducing sugar had increasing procedure. The content of acrylamide in Madar and Petit Beurre biscuit samples produced by 100 % whey protein powder, in comparison with control, decreased 11.9 % and 4.1 % respectively, which may be related to the decrease of protein content in formulation. The content of pH and acidity respectively decreased and increased by replacing sodium hydrogen carbonate with baking powder. By using sodium hydrogen carbonate in both biscuit samples the content of reducing sugar considerably decreased. The minimum and maximum amount of acrylamide was observed in the samples containing sodium hydrogen carbonate and ammonium hydrogen carbonate, respectively.

One of the sugar beet compounds is α- amino azote which causes an increase in the amount of molasses produced. Therefore, the effect of beets size (in 4 levels; large, medium, small and mixed) obtained from three different regions as well as the height of storage (in 4 levels; floor of silo, 1 meter height, 3 meter height, 5 meter height) on the amount of α- amino azote in silos of Shirvan sugar factory during 18 days of storage was investigated. One of the effective factors on increasing of α- amino azote is conditions of storage in silos. The results showed that maximum increasing of α- amino azote during period of storage (18 days), belong to small sugar beets with 23.09 to 29.7 percent and minimum increasing of α- amino azote belong to large sugar beets with 11.83 to 18.65 percent. Further, the results showed that minimum increase of α- amino azote belonged to large sugar beets that were stored in surface of silos (5 meter height) with 10.91 to 11.21 percent and maximum increase of α- amino azote belonged to samples that were stored in middle levels of silos (3 meter height) with 20.32 to 33.95 percent.

Interest in membrane filtration in the sugar industry is increasing. Sugar, as the final product of technology of sugar production, has to satisfy rigorous quality demands. Among others, it means low content of nonsucrose compounds, as well as the smallest possible share of colored matter. This work aimed to investigate the performance of ultrafiltration in purification of thin sugar beet juice. Thin juice was processed using polysulfonamide spiral wound membrane module of 20 kDa molecular weight cutoff on a pilot plant under different operating conditions including; temperature at three levels of 30, 40 and 50C, transmembrane pressure at three levels of 1, 2 and 3 bar and operation time at levels of 15, 30 and 45 min. The trials displayed satisfactory separation with an average purity rise of 0.72 unit, 7% lower CaO content, 86.9% lower turbidity and 10% lower color in the permeate on a 45-min operation and at different TMP and temperature. The average flux was 21.84 kg/m2h. Practical Applications This study has demonstrated that ultrafiltration of thin sugar syrup can increasing the purity ratio of permeates and decrease the turbidity, colorants and CaO content of permeate. Increasing the purity and decreasing the nonsugar compounds leads to increase the efficiency of sugar factory. Additionally, this will increase the quality of sugar production, especially in terms of color. Also, fouling of the evaporators decrease with decreasing thin sugar beet CaO content. With increasing purity syrup, evaporators need less time and energy to thicken thin syrup.

The objective of this study was to apply artificial neural network (ANN) modeling to predict the physicochemical properties of canola oil during deep fat frying of potatoes. The technique was used for testing a 40-h period of deep fat frying at temperatures of 150, 165 and 180C with and without the presence of tert-butylhydroquinone (50 and 100 ppm). Monitoring was done on the speed at which the oil samples were destroyed by taking evaluations for oxidation parameters: peroxide value (PV), carbonyl value (CV) and total polar compounds (TPCs). Inputs to the network were the parameters of time, temperature and antioxidant concentration, and oxidation parameters were the output. Results show that data predicted by the models were in good agreement with experimental data (r = 0.959, r = 0.969 and r = 0.988 for PV, CV and TPC, respectively). Furthermore, parameters of time and temperature were determined as the most sensitive inputs of the best ANNs for predictions of the PV and CV, respectively. Furthermore, parameters of time and temperature were determined as the most sensitive inputs of the chosen ANNs for the prediction of the TPC. Practical Applications This article aims to investigate the effect of time and temperature on canola oil oxidation parameters during deep fat frying of potatoes; the effect of the presence and absence of antioxidant (tertbutylhydroquinone) on the quality of canola oil during deep fat frying of potatoes; and estimation of canola oil quality during deep fat frying of potatoes through artificial neural network models.