Showing 6 results for Saberian
Hamed Saberian, Hamed Hosseini, Shadi Bolourian, Fereshteh Hosseini,
Volume 16, Issue 89 (7-2019)
Abstract
Copper chlorophyllin is a water soluble pigment and has a wide application in the drink industry. The aims of the research were, first to compare single and double step extraction of chlorophyll to achieve the highest yield, second to optimize the producing of copper chlorophyll complex and finally, to study the stability of copper chlorophyllin in mint drink at room and accelerated temperatures during time. First, the chlorophyll was extracted from grass by single and double step extraction and the optimum condition was determined. The effect of Cu concentration (0-200 % w/w), pH (3-9), temperature (40-100 ۫C) and time (15-180 min) on the greenness value (a*) was optimized. After saponification of the produced copper chlorophyll, water soluble copper chlorophyllin was produced. Finally, mint drink containing copper chlorophyllin was produced and its color stability was investigated at light/dark and room and accelerated temperatures (25 and 42 ۫C) during time. The results indicated that the highest yield of chlorophyll (590 mg/100 g d.m.) was obtained by double step extraction with the solvent/solid ratio of 10:1 (ml/g). The highest a* was obtained at cu concentration of 100 % at 80 ۫C during 60 min. Mint drink containing copper chlorophyllin was stable at different conditions of light/darkness and room and accelerated temperatures but in the drink containing commercial copper chlorophyllin, this pigment was precipitated.
Hamed Saberian, Atefeh ٍesmailian, Fereshteh Hosseini,
Volume 18, Issue 110 (April 2021)
Abstract
Aims: The purpose of this study was to optimize the extraction of anthocyanin from red cabbage and its application in low calorie gummi candy with replacement of stevioside as a natural sweetener instead of sucrose.
Materials and Methods: In this study, the extraction of anthocyanin from red cabbage powder was performed by maceration method. Extraction variables include solvent type (acidic water, acid ethanol, acid water- acid ethanol, 50:50 ratio), solvent / solids ratio (1.20, 1.30, 1.40) ml/g, extraction temperature (40-60-80 °C), extraction time (1-2-3 h). The anthocyanin extracted in the production of functional low-free calorie gummi candy was used as a food model system.
The variables in this section included three levels of Stevioside (0.5-0.1-0.15,w/w) g and three levels of anthocyanin extracted from red cabbage (0.035-0.9-1.4, v/w) ml. Statistical analysis was performed using RSM method and a Central composite design in anthocyanin extraction stage and completely randomized design based on factorial test at 95% confidence level in gummi candy production.
Result: According to the results, Maximum extraction efficiency was predicted under the conditions of Temperature and time, 40 °C and 1 hour and the solvent / solids ratio of 20 ml/g, with acidic solvent. The results of analysis of variance showed that the FI2 model was significant for the anthocyanin yield. The R2 was 0.835, and the lack of fit was not significant. The total anthocyanin concentration predicted was 300.53 (mg/100 g of dry matter). Based on the results of the tissue profile, gummi candies containing 0.9% anthocyanins and 0.1% stevia were selected and with appropriate characteristics
Conclusion: Based on the results, red cabbage anthocyanins can be used as natural dye in the production of functional foods such as gummi candy and by substituting sugar (using stevioside and inulin), healthier, more nutritious products with optimal quality characteristics produced.
Hamed Saberian,
Volume 19, Issue 131 (January 2022)
Abstract
Rose hip (Rosa canina L.), as a valuable medicinal herbs of Iran, has beneficial effects on the human health. High dose of the rosehip should be used to be effective on the health and anti-inflammatory activity, but it is difficult especially due to its flavor and texture. Therefore, the main goal of the research was to produce rosehip concentrate to increase the bioactive components in the extract and promote the health. Therefore, the effect of ethanol concentration (20-96%), solvent/solid (S/S) ratio (5:1- 15:1 ml/g) and the extraction time (6-24 h) on the components of the extracted samples of rosehip was investigated to select the treatment with the highest bioactive components. The results indicated that increasing of the S/S ratio enhanced all of the components; although the extraction time hadn’t any significant effects on the extraction yield. Increasing the ethanol concentration enhanced total flavonoid content (TFC) and total carotenoid (TC) and decreased total phenol content (TPC). Therefore, to obtain the highest TC and TFC (at optimum condition including S/S ratio 14.94 ml/g, time of 6 h and 96 % ethanol) and highest TPC (at optimum condition including S/S ratio 15 ml/g, time of 6 h and 35.8 % ethanol) , two stages extraction was selected. Finally, these two obtained extract were combined and concentrated under vaccum condition at 45 °C and then, freeze dried. The highest total triterpenoid content (8 % triterpenoid per weight of extract powder) was related to the two staged extract.
Vahid Pasban Noghabi, Hamed Saberian,
Volume 19, Issue 132 ( February 2023)
Abstract
One of the most important challenge about using anthocyanin, is its low stability, especially against light and heat condition. Therefore, the main goal of this research was to increase the stability of the anthocyanin extract of the saffron petal in thermal and light condition. To reach this goal, encapsulation is the common method. Optimization of the anthocyanin encapsulation by Arabic gum, Persian gum, whey protein and maltodextrin was conducted to investigate the thermal stability in the model drink. Anthocyanin half- life during heat treatment (at 90 °C) was 100.8 min, which became the base of the heat treatment for the model drinks. Among the different wall material used in encapsulating of the anthocyanin extract, the highest total anthocyanin content was related to the maltodextrin microcapsule (191.7 mg cyaniding 3- glycoside/ 100g saffron petal powder). After that, there were the samples with two-part wall that one was maltodextrin. The lowest total anthocyanin was related to the microcapsules containing gum Arabic. After applying the microcapsule to the model drink, the highest anthocyanin retained (63.55درصد) was related to the microcapsule containing the combined maltodextrin and whey protein concentrate (at ratio of 1:1). Therefore the protein wall had the more positive effect on the retention of the anthocyanin in the model drink during thermal treatments.
Fereshteh Hosseini, Hamed Saberian, Bolourian Bolourian, Magid Afshari,
Volume 19, Issue 132 ( February 2023)
Abstract
In this research, the effects of solvent type, solvent to seed ratio, temperature and time of extraction on the yield, the color purity and the yield of bixin/ norbixin of annatto were studied. Central Composite Design with 4 parameters including of solvent type (acetone, NaOH and acetone-NaOH), solvent to seed ratio (1:1 to 5:1 ml/g), time (2-6 h) and temperature of extraction (25-65 ºC) in three levels (-1, 0 and +1) was employed. The results indicated that the quadratic model was significant for the yield of annatto and R2 = 0.915, indicating that 91.5 % of the change in the responses could be predicted by the fitted model. In addition, the temperature and time of extraction had no any significant effect on the extraction yield. The maximum yield was predicted by NaOH under the 46.41 ºC, 2.05 h and solvent to seed ratio of 5:1, which was 13.31 %. The quadratic model was significant for the color purity of annatto and R2 = 0.848. By changing the solvent from acetone to NaOH and increasing the solvent to seed ratio, the color purity increased. Furthermore, bixin/ norbixin yield, which is the weight ratio of bixin or norbixin to annatto seed, was determined and calculates as a comprehensive response. The most effective factor in the color change of annatto powder was determined as light and if it removed, using suitable packaging, it would be possible to maintain the best quality of the powder .Similar results were obtained regarding the stability of annatto dye in the whey powder.
Ali Forouhar, جهاد دانشگاهی واحد صنعتی اصفهان Saberian, Ebrahimi ابرهیمی همتی کیخا,
Volume 21, Issue 154 (December 2024)
Abstract
In addition to the nutrients, acorn fruits contain a large amount of Polyphenolic compounds. For this reason, acorn can be considered as a suitable raw material for making bread and sweets. The use of acorn flour in food products leads to enhancing their nutritional value, creating added value for this forest fruit and then, helps to preserve oak lands and forests. Therefore, the purpose of this research was to enrich bread using acorn flour. So, the effect of replacing 10-30% acorn flour with wheat flour along with 1-4% gluten on the quality characteristics of the produced bread was investigated. Optimization of bread formula was done based on response surface method. The results showed that the use of acorn flour leads to an increase in hardness in bread and the addition of gluten moderates part of this effect. The initial hardness and specific volume of the samples were obtained in the range of 7.31 to 9.1 N and 2.94 to 3.7 cm3/g corresponding to the samples with the lowest and highest amount of acorn flour. The results of image processing of bread crumb showed that with the increase in the percentage of acorn flour usage, the percentage of porosity decreased significantly, although the porosity value was increased by the addition of gluten (p<0.05). It was also found that the addition of acorn flour caused a decrease in the brightness of the crumb and crust of the bread. Finally, the optimized formula with 10% acorn flour and 4% gluten was more accepted by the panel taste, with a score of 4.83, compared to the sample without acorn flour, which scored 4.08. Therefore, it is possible to remove the disadvantages of bread containing oak flour by adding gluten and even achieve bread with a more favorable overall acceptance than wheat bread.
