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The beneficial impact of coupling sonication with 400 W and 24 kHz (4, and 8 min) with LDPE antimicrobial nanocomposite packaging containing nano-ZnO (3:100 w/w)  (Pure packaging + US 4, Pure packaging + US 12, Nano packaging + US 4, Nano Packaging + US 12, and Pure packaging (Control)) on inactivation of inoculated saccharomyces cerevisiae (spoilage index) and E.coli (pathogen index) in strawberry juices during  4, 8, 12, 16., and 20 days (4 °C), was evaluated. Ultrasound technology (both 4 and 12 min) significantly (p < 0.05) reduced the population of saccharomyces cerevisiae and E.coli. Also, the D-value of S. cerevisiae was higher than E. coli in strawberry juice indicating its higher resistance to sonication. Application of Nano Packaging + US 12 showed the highest-ranked antimicrobial activity to the other sample and control on the population of the both S. cerevisiae and E. coli inoculated in strawberry juice during 20 days of storage. These achievements paved the way for hurdle technology applications involving combination of antimicrobial packaging containing nano-ZnO with short time sonication in retarding of microbial growth in strawberry juice during cold storage (4 °C).

 

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Chemical (moisture content, pH, acidity, reducing and non-reducing sugars, ash, fructose to glucose ratio, electrical conductivity, and Hydroxymethylfurfural content), biochemical (Diastase activity, total phenol contents and antioxidant activity), physical (viscosity and color) and sensory properties (color, odor, taste, texture and overall) of 108 honey samples of Saghez, Sanandaj and Qorveh at Kurdistan province, were evaluated and compared with national standard of Iran. The honey collected from Saghez compared with Sanandaj and Qorveh showed the highest viscosity (93.035 Pa.s), pH (4.15), ash (% 0.107), sucrose content (% 1.86), Fructose/Glucose (1.26), electrical conductivity (0.36 ms/cm), HMF (9.26 mg/kg honey) and L value (32) and the lowest acidity (25.22 meq/kg honey), moisture content (% 13.96), diastase activity (11.3 DN), total phenol content (48.36 mg Gallic acid/100 gram honey), antioxidant activity (% 58.69) and reducing sugars (% 74.9) (p <0.05). The highest reducing sugar (% 79.09), moisture content (% 14.42), acidity (29.35 meq/kg honey), diastase activity (15.26 DN) and the lowest sucrose (% 1.1), viscosity (60.837 Pa.s), pH (3.87), ash (% 0.095), Fructose/Glucose (1.16), electrical conductivity (0.22 ms/cm), HMF (5.63 mg/kg honey), total phenol content (34.22 mg Gallic acid/100 gram honey), antioxidant activity (% 41.23)  and L value (46) were determined in honey from Sanandaj as compared to the others (p <0.05). Moreover, the honey collected from Saghez, Qorveh and Sanandaj received the highest scores in sensory properties from panelist, respectively (p <0.05). Since the physicochemical properties of honey from Kurdistan province in Sanandaj, Saghez and Qurve were in accordance with the national standard of Iran and Codex Standard, so they could be accepted as desired product.

 

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 Jujube is a functional fruit with a great source of fibers, vitamins and nutritional elements and has a sweet, delicious flavor. Replacement effects of wheat flour with varying levels of jujube powder (0, 5, 15 and 25 % w/w) on the physicochemical, texture and sensory properties of the cakes based on completely randomized design, was investigated. The viscosity of cake batter increased from 744.5 cp (% 0 jujube powder) to 9872.5 cp (% 25 jujube powder) as the replacement level of wheat flour with jujube powder increased (p <0.05). The physicochemical (moisture content, volume, porosity, firmness, fiber and ash) and sensory properties of the cake prepared by replacing wheat flour with jujube powder were changed significantly (p <0.05). As the replacement level of wheat flour with jujube powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, browning index and the lightness of them were increased (p <0.05). Cakes made with the % 5 and then the higher level (up to % 15) as compared to control, received the highest sensory overall scores (p <0.05).  The cakes containing % 5 jujube powder, showed the least physicochemical changes similar to control samples and found to be more acceptable from sensory points as compared to other treatments (p <0.05).   

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The objective of this study was to investigate the effect of replacing of rice flour with different ratio (0, 10 and 20 % w/w based on rice flour) germinated and non-germinated soy flour with ultrasonic pretreatment (0, 4, and 6 min) on the cake batter on the physicochemical and sensory characteristics of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of germination soy flour in rice cake formulations and ultrasonic pretreatment on batter cake, significantly improved the technological characteristics and sensory attributes of the samples (p< 0.05). Compared with the non-germination soy flour, the germinated groups had higher contents of moisture, protein, fiber, and also improved volume, porosity and softness, significantly (p< 0.05). The sample formulations containing of 20 % w/w germinated soy flour with ultrasonic pretreatment for 6 min indicated the highest ranked of the technological characteristics (volume, porosity, and firmness) and sensory attributes (texture and overall) and unfortunately showed a higher darkness (L value) and redness (a value) and received low sensory scores of tastes and color compared to the other sample and control. The optimized formulation for the technological characteristics (volume, porosity, and firmness) and all sensory attributes preference had a germinated soy flour content of 10% with ultrasonic pretreatment for 6 min (p< 0.05). These achievements will pave the way for using the combination technologies involving the germination treatment with sonication pretreatment for improving physicochemical and sensory characteristics of cake produced by gluten-free flour blend.
 

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The aim of this study was to investigate the effect of replacing rice flour with pumpkin powder at different levels (0, 10, 20, and 30% w/w) on the physicochemical and sensory properties of gluten-free rice cake. Wheat cake was prepared by the same method as rice flour with different proportions (0, 10, 20 and 30% w/w) of pumpkin powder as control samples. A factorial experiment with a completely randomized design with three replicates was used for data analysis. The use of pumpkin powder in rice and wheat cake recipes significantly improved the technological properties and sensory attributes of the samples (p < 0.05). With increasing replacement of rice and wheat flour with pumpkin powder (p < 0.05), the viscosity of the rice cake and wheat cake batter increased from 682.66 cp (control sample) to 3518.44 cp (30% pumpkin powder) and from 699.50 cp (control sample) to 4036.92 cp (30% pumpkin powder), respectively (p < 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased, the volume, porosity and lightness of the samples were decreased and the hardness, fiber, and ash were increased (p<0.05). The rice and wheat cakes containing the 20% of pumpkin powder received the highest sensory scores (color, taste, odor, texture, and overall), as compared to control (p<0.05). Addition of pumpkin powder in gluten free rice cake formulation compared with wheat cake formulation improved the lightness and decreased the redness and yellowness of the samples that was acceptable to customers. These achievements will pave the way for using the combination technologies involving the mixing the pumpkin powder and rice flour for improving physicochemical and sensory characteristics of gluten free cakes.
 

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Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min.­­ The results of our study showed that adding filtered soup containing   1.9 (U/ml) and fermentation for 40 minutes  was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at ­2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.

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The objective of this study was to in-vitro investigation of antimicrobial activity effect of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w) against Escherichia coli (ATCC 2592) and Staphylococcus aureus (ATCC 25923). Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration sonication and heat methods. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Escherichia coli and Staphylococcus aureus were determined and their antimicrobial activities were evaluated by time- kill curve analysis. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased antimicrobial activities of them by increasing their penetration into the microbial cell. Nano-ZnO loaded nanoliposomes were prepared through thin layer hydration showed higher antimicrobial activity compared to those prepared by heat method. From the time- kill curves, the log phase growth of Escherichia coli (8 hours) and Staphylococcus aureus (7 hours) in the medium containing nano-ZnO loaded nanoliposomes prepared through the thin layer hydration sonication at the highest level of lecithin: nano-ZnO ratio (25:1 w/w) at MIC and MBC values decreased to 5 and 4 hours and to 2 and less than 1 hours, respectively.
 

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The objective of this study was to investigate the effect of replacing of rice flour with different ratios (0, 10, 20, and 20% w/w) of pumpkin powder on the rheology of batter and textural characteristics of gluten free rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice cake formulations significantly improved rheology of batter and textural characteristics of the samples (p< 0.05). By increasing the replacement level of rice flour with pumpkin powder to 30%, viscosity (from 682.66 to 3518.44 cp), hardness (from 21.11 to 53.97 g), cohesiveness (from 0.83 to 0.94), and springiness (from 9.74 to 13.49 mm) of batter cake improved significantly, but the adhesiveness (3.15 mJ) of batter increased compared to control (1.08 mJ) (p <0.05). However, the incorporation of pumpkin powder in the sample formulations up to 30%, increased the hardness (from 456.17 to 800.11 g), cohesiveness (from 0.56 to 0.67), springiness (from 8.68 to 11.43 mm), and chewiness (from 2231 to 6148 g) of the final cakes. Addition of pumpkin powder (up to 30%) in gluten free rice cake formulation caused the significant increasing of the total color differences (ΔE), browning index, and saturation index (chroma) in the cakes compared to control and moreover, increased the hue angle to 90^owhich indicated an increase in the yellowness of the samples containing higher the replacement level of rice flour with pumpkin powder.
 

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The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics.

 

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In this research, in-vitro time- kill curve effect of nano-ZnO loaded nanoliposomes against Bacillus cereus (ATCC 11778) and Pseudomonas aeruginosa (ATCC 9027) were evaluated. Thin layer hydration sonication and heat methods were evaluated to preparation of nano-ZnO loaded nanoliposomes at different level of lecithin: nano-ZnO ratio (5:1, 15:1, and 25:1 w/w). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nano-ZnO loaded nanoliposomes and free nano-ZnO against Bacillus cereus and Pseudomonas aeruginosa were determined. Results showed that the encapsulation of nano-ZnO in nanoliposome systems significantly increased their antimicrobial activities. Nano-ZnO loaded nanoliposomes were prepared at the highest ratio of lecithin: nano-ZnO ratio (25:1 w/w) showed higher antimicrobial activity compared to those prepared by heat method. From the time- kill curves, the log phase growth of Escherichia coli (8 hours) and Staphylococcus aureus (7 hours) in the medium containing nano-ZnO loaded nanoliposomes prepared through the thin layer hydration sonication at the highest level of lecithin: nano-ZnO ratio (25:1 w/w) at MIC and MBC values decreased to 3 and 3 hours and to 1 and less than 1 hours, respectively.
 

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Identifying and extracting new sources of edible oil from food waste, such as tomato seeds and optimizing extraction conditions is a major step forward in edible oil production. The effects of the extraction method and microwave pretreatment of tomato seeds on the fatty acids profile of oil samples and their chemical characteristics were evaluated. The seeds were treated with microwaves power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. The fatty acids composition of the oils was determined by gas chromatography. Fatty acid properties of the oil samples were evaluated by the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and oxidative stability (Se Index) indexes. Data were analyzed with a factorial treatment structure in a completely randomized design in three replicates. The dominant fatty acids in the profile of oil samples were linoleic acid (51.73 %), oleic acid (25.85 %), and palmitic acid (12.84 %). The mean peroxide and acid values of seed oil obtained by press and Soxhlet methods were 0.58 and 2.2 milliequivalents of oxygen per kilogram of oil and 0.1 and 0.14 milligrams of potassium hydroxide per gram of oil, respectively. The increase of the microwave powers (from 200 to 500 W) and process times (from 0 to 5 min) of tomato seeds in both Soxhlet and press extraction methods increased the peroxide value, acid value and SFA index and decreased PUFA and Se index of the tomato seeds oil (p<0.05). The quality of the tomato seed extracted oil by two methods of pressing and Soxhlet and following microwave pretreatment seeds (500 W for 5 min) in terms of peroxide value and acid value was found to be in the standard range recommended.

 

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Increasing consumers demand for natural and additive-free foods and high volumes of food industry wastes, are stimulating the use of these resources in other food industries. Tomato pomace is one of the food factory wastes is the resulting by-product of tomato paste and sauce factories. The aim of this study was to evaluate the effect extraction method and microwave pretreatment of tomato seeds on the physicochemical characteristics of their extracted oil. The seeds were treated with microwaves using various power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. Fatty acids composition of oils was determined by gas chromatography. Some physicochemical characteristics of extracted seed oil including oil yield, viscosity, acid value, peroxide value, and color index (L, b, a values) were evaluated. Data was analyzed with factorial treatment structure in a Completely Randomized Design in three replications. The experimental data was modeled by artificial neural network with 3 inputs (extraction method, microwave power and pretreatment time) and 7 outputs (oil yield, acid value, peroxide value, viscosity, L value, b value and a value). The results of artificial neural network modeling showed that the network with a 3-8-7 structure and using the Hyperbolic tangent activation function can predict the oil yield, acid value, peroxide value, viscosity, L value, b value and a value of tomato seed oil with high correlation coefficient and low error. Based on the results of the sensitivity analysis, the extraction method compared to the power and time of microwave assisted pretreatment of seeds was determined as the main factor.
 

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The aim of this study was to investigate the effect of coating grapes by spraying with different concentrations of zinc oxide nanoparticles (0.5 and 1 g/L) both before and after harvest compared to postharvest fumigation of grapes with sulfur dioxide (2.5, 3.5, and 4.5 g sulfur per kg of grapes) on the physicochemical and sensory properties of raisins. The grapes were sun-dried and the resulting physicochemical properties of raisins, such as moisture content, pH, water activity (aw), acidity, free sulfur dioxide, total sulfur dioxide and sensory properties, were evaluated using a factorial design based on a completely randomized statistical model. The results showed that coating with zinc oxide at a concentration of 1 g/L before and after harvest and fumigation with sulfur dioxide after harvest affected the moisture and aw levels of the raisins, with moisture content increasing and aw decreasing compared to the control (p<0.05). No significant differnces was observed in pH of all the raisins coated with zinc oxide as compared to control (3.7) except for the sample coated with 0.5 g/L nano zinc oxide before harvest (3.45). By increasing the sulfur concentrations up to 3.5 and 4.5 g/kg grape, the pH of all the raisins compared to control (3.7), increased (3.8), and decreased (3.45), respectively (p<0.05). Acidity of the all the sulfur-treated samples increased (p<0.05), compared to the control (0.817 %). The concentration of free and total sulfur dioxide was significantly higher in the sulfur-treated samples compared to other treatments and the control (p<0.05). Raisins from grapes coated with 0.5 g/L zinc oxide prior to harvest and raisins treated with 2.5 g/kg sulfur dioxide received the highest overall sensory acceptability ratings from panelists (p<0.05).