Increasing Beef Shelf Life Using Bioactive Edible Coating Based on Dragon’s Head Seed Mucilage Loaded with Caraway Essential Oil
MOHAMMAD
NOSHAD
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan,
author
MOHAMMAD
HOJJATI
Agricultural Sciences and Natural Resources University of Khuzestan
author
BEHROOZ
ALIZADEH BEHBAHANI
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
author
text
article
2020
per
In this research, the effect of edible coating prepared from dragon’s head seed mucilage loaded with caraway essential oil was investigated on the physicochemical, microbial, and sensory properties of meat. The edible coating significantly inhibited the pH increment and moisture and texture losses of meat, and the coated samples had higher oxidative stability (lower peroxide and thiobarbituric acid values) compared to the control one. The growth of pathogenic and spoilage microorganisms in the coated meats were significantly lower than that in the control sample (p < 0.05) and this effect was more pronounced in the presence of higher essential oil concentrations. The sensory properties of meat were also preserved better in the presence of the bioactive edible coating. The edible coating based on the dragon’s head and caraway essential oil could be considered as a novel bioactive packaging to increase the oxidative and microbial stability and improve the sensory properties of meat products.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
407
418
https://ijbse.ut.ac.ir/article_77061_6c8da4e3956dde79ee13200abb319692.pdf
dx.doi.org/10.22059/ijbse.2020.299334.665289
Quality Classification of Olive Oil Produced in Some of the Provinces of Iran Using Chemometric Tools
Forough
Shavakhi
Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
author
parviz
Moradi
Research Division of Natural Resources, Zanjan Agricultural and Natural Resources Research and Education Center, AREEO, Zanjan, Iran.
author
Anosheh
Rahmani
Department of Food Industries and Agricultural Research, Standard Research Institute (SRI), Karaj, Iran
author
text
article
2020
per
The fatty acids profiles of virgin olive oil of some of the provinces of Iran were examined to investigate their similarities and differences. Indices used to classify these oils include fatty acids, oleic to linoleic ratios, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acid (PUFAs), saturated fatty acids (SFAs), MUFA to PUFA ratios and Cox index. The sensory attributes of the olive oil samples were evaluated to determine their virgin category of olive oil. Analysis of variance (ANOVA), principal component analysis (PCA), and hierarchical clustering analysis (HCA) were used to evaluate the data. The olive oil samples were divided into two groups based on PCA and HCA. The samples of Golestan, Zanjan and Qazvin provinces (Go1, Qa1 and Z1) were in the higher quality group and the other samples were in the lower quality group. Considering the sensory characteristics results, all samples except for Qom and Fars were extra virgin. The findings of this study will help the consumer in selection of olive oil.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
419
431
https://ijbse.ut.ac.ir/article_77062_a192b59dab16660b4ea4ef2067baf0a4.pdf
dx.doi.org/10.22059/ijbse.2020.293048.665254
Investigation of the Thermal Processing Effect on Physicochemical Properties of Honey and Process Optimization by Response Surface Methodology
Shohreh
Zargar Tizabi
Masters of science, Department of Food Industries, Faculty of Agriculture and Natural Resources, Islamic Azad University of Khuzestan, Ahvaz, Iran
author
Maryam
Jalili
Faculty Member (Assistant Professor), food science and agriculture department, Standard Research Institute, Karaj, Alborz, Iran
author
Anoosheh
Rahmani
Assistant Professor, Department of Food Industries and Agricultural Research, Standard Research Institute (SRI), Karaj, Iran
author
text
article
2020
per
Response surface methodology (RSM) was applied to investigate the effect of two independent variables, including temperature and time on the physicochemical properties of honey. Results showed that the thermal processing had no significant effect on free acidity, brix, moisture content, pH and sucrose of the samples (p> 0.05), while its effect on hydroxymethyl furfural (HMF), proline, diastase, red color and blue color index was significant (p< 0.05). The amount of proline varied between 140 to 230 mg/kg and the diastase content varied between 5 ± 0.1 and 16.5 ± 0.2 Goethe. The HMF content of treatments was obtained between 6.9±0.2 and 274.2±1.2 mg /kg. The range of color variations in the samples ranged from 1.0±0.06 to 6.8 ± 0.40 for red and 1.1±0.06 to 5.8 ± 0.40 for blue color. The optimization results of model showed that the best temperature and time of heating (in such a way that the amount of its diastase and proline was in the maximum and amount of its HMF and color darkness was in the minimum) is 50°C and 120 min, respectively.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
433
443
https://ijbse.ut.ac.ir/article_77063_ab6e447aff21a45173338dc564f180cc.pdf
dx.doi.org/10.22059/ijbse.2020.290103.665230
Microwave-Assisted Extraction Optimization of Pectin from Cucumis melo Peel and Its Physicochemical Properties
Mehdi
Rezaei
Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj 31587-77871, Iran
author
Faramarz
Khodaiyan
Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj 31587-77871, Iran
author
Seyed Saeid
Hosseini
Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj 31587-77871, Iran
author
Milad
Kazemi
Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, University of Tehran, Karaj 31587-77871, Iran
author
text
article
2020
per
In this study, microwave-assisted extraction of pectin from Cucumis melo peel as food waste was optimized. For this purpose, Box-Behnken design with three independent variables of microwave power, irradiation time and pH at three levels was used to achieve the maximum extraction yield. The results showed that the maximum extraction yield (19.4 ± 0.3%) was obtained at power of 600 W, time of 3 min and pH of 1.5. In the next step, the physicochemical properties of the pectin extracted under optimum conditions were investigated. The finding indicated that the pectin extracted under mentioned conditions had DE of ~ 51.92%, the galacturonic acid content of ~ 65.44% and the emulsifier activity of ~ 63.33%. In addition, FTIR analysis confirmed the presence of chemical structure of pectin in the obtained supernatant.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
445
454
https://ijbse.ut.ac.ir/article_77116_542cd826ba8f3c520b4c35fb012c766e.pdf
dx.doi.org/10.22059/ijbse.2020.294150.665251
Extraction of Pectin Polysaccharide from Walnut Heartwood and Evaluation of Its Yield and Physicochemical Properties
Marjan
Nouri
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
author
mohsen
mokhtarian
Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
author
text
article
2020
per
Walnut is one of the most important and valuable agricultural products in the country. The aim of this study was to investigate the effects of three variables of pH values (1, 1.5 and 2), extraction temperatures (60, 70 and 80°C) and process times (60, 90 and 120 min) on yield, degree of esterification and galacturonic acid of pectin extracted from heartwood waste of walnut using response surface statistical method. Based on the results, optimum conditions for pectin extraction with the highest extraction yield (14.32%), degree of esterification (64.03%) and galacturonic acid (63.62 %) were associated with pH 1.68, process temperature of 80°C and extraction time of 120 min. Total ash, molecular weight, emulsifier, rheological and Fourier transform infrared spectroscopy assessments were carried out on pectin optimum sample. The results showed the total ash was 14.1% and MW of pectin optimum sample was 35.61 kDa. This sample, with suitable emulsifier properties, showed pseudoplastic behavior and its FTIR spectroscopy diagram was rich in galacturonic acid.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
455
470
https://ijbse.ut.ac.ir/article_77118_40ef39182636d3dab0e356a4c102b870.pdf
dx.doi.org/10.22059/ijbse.2020.293447.665248
Application of the Edible Coating of Carboxy Methyl Cellulose/Pectin Composite Containing Humulus lupulus Extract on the Shelf Life of Fresh Cute Oranges at Cold Conditions
Masoud
Norouzi Zadeh
MSc, Department of Food Science and Technology, Saba Institute of Higher Education, Urmia, Iran
author
sajad
pirsa
Department of Food Science and Technology Faculty of Agriculture, Urmia University,
P.O. Box 57561-51818, Urmia, Iran
author
Saber
Amiri
PhD, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Laya
Rezazad Bari
PhD student, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resource, University of Mohaghegh Ardabili, Ardabil, Iran
author
text
article
2020
per
In this study, the fresh slices of orange were immersed in composite edible coatings including pectin (constant value, 1%), carboxymethyl cellulose (0, 1, 2%) and Humulus lupulus extract (0, 0.5 and 1%) and were kept in the refrigerator for 4, 9 and 14 days. Then, the characteristics of the samples were evaluated by qualitative tests including pH, acidity, antioxidant activity, total phenol, color properties (ΔE), vitamin C and total acceptance. In the following, the optimum conditions were determined based on the results of the tests and two samples were selected for validation tests. The optimum samples (including 1% pectin coating, 1.88% carboxymethyl cellulose (CMC) and 1% Humulus lupulus extract) and control (without edible coating) were kept in the refrigerator for 10 days and in addition to the above tests, two tests of texture analysis (penetration test) and Fourier-transform infrared spectroscopy (FT-IR analysis) were performed on them. The examination of the results showed that CMC and Humulus lupulusextracts prevented the oxidation of vitamin C. Composite edible coatings, especially in the high percentage of CMC, were able to maintain good vitamin C content in the fresh slices of orange. There was also a significant difference between the results of the control and optimum sample tests, indicating the positive effect of the edible coating used on the fresh slices of orange.
Iranian Journal of Biosystems Engineering
دانشگاه تهران
2008-4803
51
v.
2
no.
2020
471
484
https://ijbse.ut.ac.ir/article_77115_eee55bf52383012622192805e2403296.pdf
dx.doi.org/10.22059/ijbse.2019.288803.665222