Showing 3 results for Farahmandfara
Volume 20, Issue 136 (June 2023)
Abstract
The stability of curcumin and its encapsulation efficiency in emulsion are among the most important factors determining its bioavailability and absorption in the body. For this purpose, parameters affecting these two factors, including time, pH, and cellulose concentration, were used as input variables in the present study. Curcumin stability and encapsulation efficiency were used as response variables in artificial neural networks and decision tree algorithms. In this regard, cellulose nanocrystal obtained from acid hydrolysis was used to prepare curcumin Pickering emulsion with oil:water ratio of 5:95 and cellulose concentration 1, 1.5, 2, 2.5, and 3% (w/v) and the encapsulation efficiency and stability of curcumin were measured during 8 days. The results showed that the encapsulation efficiency significantly increased as cellulose concentration increased. Encapsulation efficiency at pH 7 was higher than at pH 2 (p≤0.05). The curcumin content in the emulsions prepared at pH 2 drastically decreased during storage, while it was less degraded in emulsions at pH 7 after 8 days of storage. The modelling results for curcumin stability and encapsulation efficiency based on R2 and RMSE% statistics showed that MLP 3-6-1 (R2=0.99; RMSE%=10.00) and RBF 2-6-1 (R2=0.99; RMSE %=9.99) were had more accuracy than other models. Finally, the results showed that the artificial neural network algorithm performed better than the decision tree in predicting cellulose Pickering emulsions' encapsulation efficiency and curcumin stability.
Volume 20, Issue 137 (July 2023)
Abstract
The consumer demand to use natural preservatives in food products instead of synthetic ones and awareness about not using plastic is increasing. In this research, chitosan-potato starch film containing celery seed extract was prepared at different concentration levels (0.5, 2 and 8%) and the physical properties of the film (thickness, moisture content and solubility), mechanical properties and antioxidant activity also determined. Then, the chicken fillet wrapped by the film was kept in the refrigerator for 15 days and the microbial growth and primary and secondary oxidation compounds formation with peroxide value and thiobarbituric acid and sensory evaluation was also monitored during the storage time. The results showed that the total phenol and flavonoid content of celery seed extract was 70.67±7.8 mgGA/g of extract and 62.81±5.65 mg Quercetin/g of extract, respectively. Addition of celery seed extract (2 and 8%) decreased the moisture content and solubility of the film due to the increase of the film hydrophobicity. Also, by adding the celey seed extract, the elongation at break of the film increased, while the tensile strength and elastic modulus decreased. With the increase in the concentration of the celery seed extract in the film, the DPPH free radical inhibition increases from 14.69 to 73.94%. According to the results of microbial and oxidation tests as well as sensory evaluation, coating a chicken fillet with a chitosan-potato starch film containing 8% celery seed extract would increase its shelf life by up to 15 days.
Volume 21, Issue 146 (April 2024)
Abstract
Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.
