Introduction
Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin demand for food and non-food products is increasing. Two important properties of nanoparticles are: Increasing the surface-to-volume ratio of nanoparticles causes the atoms on the surface to have a much greater effect on their properties than the atoms within the particle volume. The effects of quantum size, which is the second feature. Methods for preparing nanoparticles from natural macromolecules: In general, two major methods for making protein nanoparticles have been reported Emulsion-solvent evaporation method and sedimentation or phase separation method in aqueous medium. Numerous methods have been reported for the preparation of nanoparticles from natural macromolecules. The first method is based on emulsification and the second method is based on phase separation in aqueous medium. In the first method, due to the instability of the emulsion, it is not possible to prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-solvent method which is based on phase separation was proposed to prepare nanoparticles from natural macromolecules.
Materials and Methods
Type B (cow) gelatin was purchased from processing company with Bloom 260-240 food and pharmaceutical Iran solvent gelatin solution of 25% aqueous acetate glutaraldehyde from Iran Neutron Company. Two-stage anti-solvent method was used to produce gelatin nanoparticles. Then, to form nanoparticles, acetone was added dropwise while stirring until the dissolved acetone begins to change color and eventually turns white, which indicates the formation of nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and finally centrifuged.
Results and Discussion
The results showed that with increasing gelatin concentration, nanoparticle size and PDI increased significantly. According to the announced results, the solvent has a direct effect on the size. Therefore, the best mixing speed is determined to achieve the smallest particle size. Zeta potential is the best indicator for determining the electrical status of the particle surface and a factor for the stability of the potential of the colloidal system because it indicates the amount of charge accumulation in the immobile layer and the intensity of adsorption of opposite ions on the particle surface. If all the particles in the suspension are negatively or positively charged, the particles tend to repel each other and do not tend to accumulate. The tendency of co-particles to repel each other is directly related to the zeta potential. Fabricated gelatin nanoparticles have a stable structure, and are heat resistant. These nanoparticles are ready to be used to accept
Salinity stands as a significant environmental stressor that profoundly curtails the growth and yield of crop plants. This adversity also extends to the impairment of pigments and plastids, leading to diminished chlorophyll indices, rates, and grain-filling durations. To counteract the deleterious impact of such stressors on plant growth, a spectrum of strategies has been devised. Prominent among these strategies are plant growth-promoting rhizobacteria, exemplified by azospirillum, and the utilization of nanoparticles like zinc and silicon. These factors play a pivotal role in elevating yield outcomes. Zinc's pivotal involvement spans protein metabolism, photosynthetic activities, and diverse physiological traits within plants. Particularly noteworthy is its contribution to rectifying zinc deficiency, a particularly critical concern in plants cultivated in high-pH soils. Notably, recent research has illuminated the potential of applying minute quantities of micronutrients, notably zinc via foliar spraying, in bolstering plant resilience against salt stress. Likewise, silicon emerges as a supplemental micronutrient that imparts heightened resistance to environmental stresses, fostering increased resilience within biological systems. Therefore, this study aimed to evaluate the effects of application of plant growth-promoting rhizobacteria and nanoparticles (zinc and silicon) on the yield, photosynthetic pigments, and filling components of triticale grain under salt stress.
Introduction
As a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended solids. Large (pectin, protopectin, pigments, polymeric carbohydrates, tannin, starch, cellulose, hemicellulose, fibers, etc.) is of great importance. Due to the presence of colloidal suspended solid particles and compounds that settle over time (mold, bacteria, plant cell fragments, pectin-tannin complex), apple juice must be clarified before concentration. Due to the high-energy consumption, time-consuming, degradation of thermo-sensitive components, and reduction of nutritional value in traditional methods, recently, the use of membrane concentration in food and beverage production holds great potential.. Despite all the benefits of membrane processes, one of the critical problems is permeate flux decline due to the concentration polarization and membrane fouling. In this study, an innovative mechanical motion was developed to remove the cake deposits on the membrane surface towards mitigating adverse effects of polarization and fouling.
Materials and Methods
Membrane scraped surface module was designed and made with polyethylene material. The membrane was enclosed between the lower and upper parts of the module. These two parts are connected with screws and create a cylindrical part. Also, two caps are pressed axially to this cylindrical part by a metal frame to eliminate any unwanted leakage. The rotor shaft was coupled with an electric motor and the rotation of the output shaft was regulated by an inverter. A pump transferred the fresh fruit juice to the module through the inlet port and then it was divided into two output streams, permeate and retentate. The permeate was collected from the bottom of the module for further investigation and the retentate was returned to the juice tank. A polyethersulfone (PES) membrane with molecular weight cut-off (MWCO) of 4 kDa was used to clarify apple juice. Effects of the blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (TMP) (0.5, 1 and 1.5 bar), feed flow rate (FFR) (10, 15 and 20 ml/s) and the distance of the blade from the membrane surface (2 and 5 mm) on volumetric concentration factor (VCF) and fouling phenomenon were evaluated. Hermia model was used to study the main fouling mechanism and it was verified by scanning electron microscopy (SEM) images.
Results and Discussion
Results showed that rotating the blade with speed of 600 rpm at TMP of 0.5 bar, FFR of 10 ml/s and 2 mm distance from the membrane surface had the best performance in VCF and reducing fouling. The main mechanis
During the 1950s and 1960s, the green revolution led to a dramatic increase in global food and fodder production to eliminate hunger and boost food security. This production enhancement was accompanied by an intensified agricultural and chemical input consumption and increased cultivated area and mechanization. Although yield per unit area has improved in most crops, concerns about food security for the world's rising population are still significant. Guaranteeing food security in the future will necessitate a shift in management approaches to boost output, agroecosystem sustainability, and stability and reduce the environmental harm caused by agriculture. The first step to achieving sustainability and ecological intensification in agricultural systems is to have a comprehensive agroecological analysis of agricultural systems in each region. Hence, the complete evaluation and analysis of agroecological features according to their type in each region is necessary for establishing an optimal management technique. After analyzing the present state of each region's shared ecosystems, the optimal strategy for boosting production stability must be devised and implemented.
Introduction
Consumer demand for healthy food free of chemical preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers have the ability to be biodegradable due to the presence of oxygen or nitrogen atoms in their main polymer chain compared to the dominant carbon-carbon bonds in fossil-based polymers. Among the various biopolymers used to prepare multilayer films, polysaccharides are considered as the main components of the film due to their abundance and non-toxicity. These films generally have good mechanical strength, moderate physical properties, and most importantly, are edible and easily degradable. However, they are very brittle and hydrophilic, and these properties are undesirable in food packaging applications. Among polysaccharides, agar, commercially extracted from seaweed, is one of the most common and widely studied base materials. Agar is insoluble in cold water, but soluble in water at 90-100°C. When making an agar film, the solution and casting surface must be kept above the agarose gel setting temperature to avoid premature gelation. Compared to other biopolymers, agar is more stable at low pH and high temperature. This thermoplastic and biocompatible polysaccharide creates films with high mechanical strength, transparency and moderate barrier properties to carbon dioxide and oxygen, and most importantly, it is edible and easily biodegradable. Mixing agar with other polymers such as polyvinyl alcohol (PVA) and polyethylene improves the mechanical, thermal and biodegradability properties of bio composites. The main goal of this study is to make biofilms for use in packaging industries with agar polymer extracted from macroalgae species Acanthophora sp. Agar was extracted by sodium hydroxide/heating method and the film was prepared in combination with industrial polymer PVA and glycerol.
Materials and Methods
To make biofilms based on agar polymer, firstly, optimization of agar polymer extraction from macroalgae species Acanthophora sp. was done by sodium hydroxide/heating method, and in the next step, total phenolic compounds and the amount of soluble protein in extracted agar were measured. In the next step, glycerol with 30% by weight was used as a softener and PVA polymer with a weight ratio of 25% to the dry weight of agar powder was used to make bio composite by solvent casting method, in order to strengthen the mechanical and physical properties of bio composites. Characterization tests of the prepared composites included: XRD, FTIR and Tensile test. Laboratory tests include; The percentage of solubility in water and degree of swelling for all bio-composites were evaluated to determine the optimal physical properties of bio-films.
Results and Discussion:
he results showed that; 15% extraction efficiency was obtained for sodium hydroxide/heating p
Applying innovative nanotechnology in agriculture is considered as one of the promising approaches to obtain significant increases of crop yield. Nanoparticles (NPs) are considered potential agents for agriculture as fertilizers and growth enhancers and using of nano-fertilizers has led to an increasing in the efficiency of nutrients, the correct management of fertilizer consumption, and a reduction of the frequency of fertilizer application. Stimulants are compounds that initiate signals for cells to increase or decrease the production of secondary metabolites and plant defense response. Stimulants such as Putrescine play a role in regulating various plant physiological processes. In this regard, considering the importance of using new technologies, including nanotechnology, in sustainable agriculture to increase the quantitative and qualitative performance of agricultural products, especially oil-medicinal plants, and the lack of sufficient information about the use of iron nanoparticles and polyamine putricine in Camelina plant nutrition, The effect of foliar spraying of these stimulants on functional, morphological and physiological traits of Camelina plant (Soheil veriety) was evaluated.
Introduction
Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation.
Materials and Methods
In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level.
Results and Discussion
The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. However, these two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the
Introduction
Today, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al., 2020). To increase the shelf life of freshly cut products, it is recommended to use coatings on the surface of these products. Alginate is a hydrophilic biopolymer and having unique colloidal characteristics, it demonstrates a suitable coating function. Olivas et al. (2008) showed that by coating fresh apple slices with alginate and antimicrobial agents increased the shelf life of apple and decreased weight loss. Among the native plants of Iran, we can mention the Oliveria plant, which belongs to the Amblifra family. The aerial parts of this plant have a significant amount of essential oils (EOs). Researches by Amin et al. (2005) on the antimicrobial properties of Oliveria essential oils have shown a broad-spectrum antimicrobial activity against all studied organisms, and this effect is comparable to that of commercial antibiotics. Packaging with modified atmosphere is one of the best ways to increase the shelf life of fruits and vegetables. The purpose of this study was to investigate the effect of alginate and Oliveria essential oils on the physicochemical and microbial characteristics of grated carrots in polypropylene packages with modified atmosphere during storage.
Methods
Essential oil of Oliveria plant was extracted, dehydrated by sodium sulfate and placed in sealed glass container and stored at 4˚C until using. Carrots prepared from Wilmoren cultivar. An industrial crusher crushed the carrots, and samples were coated by treatment solutions. Two treatments of coating were prepared, one as control with 0% and the other one with 1.5% alginate with stirring and moderate heat (50-60°C) (Lu et al., 2009). Then the Oliveria EO was added to the alginate solution at the specified concentration. The resulting solution was deaerated at 25˚C.
T1: control sample (without coating)
T2: 1.5% alginate
T3: 150 ppm Olivieria EO
T4: 250 ppm Olivieria EO
T5: 1.5% alginate and 150 ppm of Olivieria EO
T6: 1.5% alginate and 250 ppm of Olivieria EO
After weighing (250 g), the grated carrots (control and coated) were placed in 10 g polypropylene packages of suitable food grade in dimensions of 50 × 190 × 144 cm and the package was injected with 5% O2, 5% CO2 and 90% N2. The packages were then stored in the refrigerator for 12 days at 4±1˚C. All experiments were performed on days 1, 3, 6, 9, and 12.
Evaluation of Chemical, Microbial and Sensory Characteristics
A pH meter used for pH determination (Rad et al., 2020). The acidity measured based on Rocha et al. (2007) method.
The weight was reported using pre and post-storage weight. The carotenoid concentration calculated by Rocha et al. (2007) method. Total soluble solids determined by refractometer (Rad et al., 20
Maize (Zea mays L.) is one of the most important cereals after wheat and rice in the tropical and temperate regions of the world. Also, its mean production is 8 ton ha-1. Moreover, the total area of under cultivation is 132572 hectares in Iran. Crop simulation models can play an important role in improving agricultural production systems in many developing countries. Crop models can simulate plant growth processes and grain yield instead of conducting several years of field experiments. On the other hands, crop simulation models should be calibrated and evaluated with independent data sets under different climatic conditions. Therefore, the purpose of this research was evaluation of the APSIM model for simulation of growth, development and yield of maize hybrids in Kerman province under different amounts of nitrogen.
Salinity stands as a significant environmental stressor that profoundly curtails the growth and yield of crop plants. This adversity also extends to the impairment of pigments and plastids, leading to diminished chlorophyll indices, rates, and grain-filling durations. To counteract the deleterious impact of such stressors on plant growth, a spectrum of strategies has been devised. Prominent among these strategies are plant growth-promoting rhizobacteria, exemplified by azospirillum, and the utilization of nanoparticles like zinc and silicon. These factors play a pivotal role in elevating yield outcomes. Zinc's pivotal involvement spans protein metabolism, photosynthetic activities, and diverse physiological traits within plants. Particularly noteworthy is its contribution to rectifying zinc deficiency, a particularly critical concern in plants cultivated in high-pH soils. Notably, recent research has illuminated the potential of applying minute quantities of micronutrients, notably zinc via foliar spraying, in bolstering plant resilience against salt stress. Likewise, silicon emerges as a supplemental micronutrient that imparts heightened resistance to environmental stresses, fostering increased resilience within biological systems. Therefore, this study aimed to evaluate the effects of application of plant growth-promoting rhizobacteria and nanoparticles (zinc and silicon) on the yield, photosynthetic pigments, and filling components of triticale grain under salt stress.
Introduction
As a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended solids. Large (pectin, protopectin, pigments, polymeric carbohydrates, tannin, starch, cellulose, hemicellulose, fibers, etc.) is of great importance. Due to the presence of colloidal suspended solid particles and compounds that settle over time (mold, bacteria, plant cell fragments, pectin-tannin complex), apple juice must be clarified before concentration. Due to the high-energy consumption, time-consuming, degradation of thermo-sensitive components, and reduction of nutritional value in traditional methods, recently, the use of membrane concentration in food and beverage production holds great potential.. Despite all the benefits of membrane processes, one of the critical problems is permeate flux decline due to the concentration polarization and membrane fouling. In this study, an innovative mechanical motion was developed to remove the cake deposits on the membrane surface towards mitigating adverse effects of polarization and fouling.
Materials and Methods
Membrane scraped surface module was designed and made with polyethylene material. The membrane was enclosed between the lower and upper parts of the module. These two parts are connected with screws and create a cylindrical part. Also, two caps are pressed axially to this cylindrical part by a metal frame to eliminate any unwanted leakage. The rotor shaft was coupled with an electric motor and the rotation of the output shaft was regulated by an inverter. A pump transferred the fresh fruit juice to the module through the inlet port and then it was divided into two output streams, permeate and retentate. The permeate was collected from the bottom of the module for further investigation and the retentate was returned to the juice tank. A polyethersulfone (PES) membrane with molecular weight cut-off (MWCO) of 4 kDa was used to clarify apple juice. Effects of the blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (TMP) (0.5, 1 and 1.5 bar), feed flow rate (FFR) (10, 15 and 20 ml/s) and the distance of the blade from the membrane surface (2 and 5 mm) on volumetric concentration factor (VCF) and fouling phenomenon were evaluated. Hermia model was used to study the main fouling mechanism and it was verified by scanning electron microscopy (SEM) images.
Results and Discussion
Results showed that rotating the blade with speed of 600 rpm at TMP of 0.5 bar, FFR of 10 ml/s and 2 mm distance from the membrane surface had the best performance in VCF and reducing fouling. The main mechanis
During the 1950s and 1960s, the green revolution led to a dramatic increase in global food and fodder production to eliminate hunger and boost food security. This production enhancement was accompanied by an intensified agricultural and chemical input consumption and increased cultivated area and mechanization. Although yield per unit area has improved in most crops, concerns about food security for the world's rising population are still significant. Guaranteeing food security in the future will necessitate a shift in management approaches to boost output, agroecosystem sustainability, and stability and reduce the environmental harm caused by agriculture. The first step to achieving sustainability and ecological intensification in agricultural systems is to have a comprehensive agroecological analysis of agricultural systems in each region. Hence, the complete evaluation and analysis of agroecological features according to their type in each region is necessary for establishing an optimal management technique. After analyzing the present state of each region's shared ecosystems, the optimal strategy for boosting production stability must be devised and implemented.
Introduction
Consumer demand for healthy food free of chemical preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers have the ability to be biodegradable due to the presence of oxygen or nitrogen atoms in their main polymer chain compared to the dominant carbon-carbon bonds in fossil-based polymers. Among the various biopolymers used to prepare multilayer films, polysaccharides are considered as the main components of the film due to their abundance and non-toxicity. These films generally have good mechanical strength, moderate physical properties, and most importantly, are edible and easily degradable. However, they are very brittle and hydrophilic, and these properties are undesirable in food packaging applications. Among polysaccharides, agar, commercially extracted from seaweed, is one of the most common and widely studied base materials. Agar is insoluble in cold water, but soluble in water at 90-100°C. When making an agar film, the solution and casting surface must be kept above the agarose gel setting temperature to avoid premature gelation. Compared to other biopolymers, agar is more stable at low pH and high temperature. This thermoplastic and biocompatible polysaccharide creates films with high mechanical strength, transparency and moderate barrier properties to carbon dioxide and oxygen, and most importantly, it is edible and easily biodegradable. Mixing agar with other polymers such as polyvinyl alcohol (PVA) and polyethylene improves the mechanical, thermal and biodegradability properties of bio composites. The main goal of this study is to make biofilms for use in packaging industries with agar polymer extracted from macroalgae species Acanthophora sp. Agar was extracted by sodium hydroxide/heating method and the film was prepared in combination with industrial polymer PVA and glycerol.
Materials and Methods
To make biofilms based on agar polymer, firstly, optimization of agar polymer extraction from macroalgae species Acanthophora sp. was done by sodium hydroxide/heating method, and in the next step, total phenolic compounds and the amount of soluble protein in extracted agar were measured. In the next step, glycerol with 30% by weight was used as a softener and PVA polymer with a weight ratio of 25% to the dry weight of agar powder was used to make bio composite by solvent casting method, in order to strengthen the mechanical and physical properties of bio composites. Characterization tests of the prepared composites included: XRD, FTIR and Tensile test. Laboratory tests include; The percentage of solubility in water and degree of swelling for all bio-composites were evaluated to determine the optimal physical properties of bio-films.
Results and Discussion:
he results showed that; 15% extraction efficiency was obtained for sodium hydroxide/heating p
Applying innovative nanotechnology in agriculture is considered as one of the promising approaches to obtain significant increases of crop yield. Nanoparticles (NPs) are considered potential agents for agriculture as fertilizers and growth enhancers and using of nano-fertilizers has led to an increasing in the efficiency of nutrients, the correct management of fertilizer consumption, and a reduction of the frequency of fertilizer application. Stimulants are compounds that initiate signals for cells to increase or decrease the production of secondary metabolites and plant defense response. Stimulants such as Putrescine play a role in regulating various plant physiological processes. In this regard, considering the importance of using new technologies, including nanotechnology, in sustainable agriculture to increase the quantitative and qualitative performance of agricultural products, especially oil-medicinal plants, and the lack of sufficient information about the use of iron nanoparticles and polyamine putricine in Camelina plant nutrition, The effect of foliar spraying of these stimulants on functional, morphological and physiological traits of Camelina plant (Soheil veriety) was evaluated.
Introduction
Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation.
Materials and Methods
In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level.
Results and Discussion
The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. However, these two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the
Introduction
Today, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al., 2020). To increase the shelf life of freshly cut products, it is recommended to use coatings on the surface of these products. Alginate is a hydrophilic biopolymer and having unique colloidal characteristics, it demonstrates a suitable coating function. Olivas et al. (2008) showed that by coating fresh apple slices with alginate and antimicrobial agents increased the shelf life of apple and decreased weight loss. Among the native plants of Iran, we can mention the Oliveria plant, which belongs to the Amblifra family. The aerial parts of this plant have a significant amount of essential oils (EOs). Researches by Amin et al. (2005) on the antimicrobial properties of Oliveria essential oils have shown a broad-spectrum antimicrobial activity against all studied organisms, and this effect is comparable to that of commercial antibiotics. Packaging with modified atmosphere is one of the best ways to increase the shelf life of fruits and vegetables. The purpose of this study was to investigate the effect of alginate and Oliveria essential oils on the physicochemical and microbial characteristics of grated carrots in polypropylene packages with modified atmosphere during storage.
Methods
Essential oil of Oliveria plant was extracted, dehydrated by sodium sulfate and placed in sealed glass container and stored at 4˚C until using. Carrots prepared from Wilmoren cultivar. An industrial crusher crushed the carrots, and samples were coated by treatment solutions. Two treatments of coating were prepared, one as control with 0% and the other one with 1.5% alginate with stirring and moderate heat (50-60°C) (Lu et al., 2009). Then the Oliveria EO was added to the alginate solution at the specified concentration. The resulting solution was deaerated at 25˚C.
T1: control sample (without coating)
T2: 1.5% alginate
T3: 150 ppm Olivieria EO
T4: 250 ppm Olivieria EO
T5: 1.5% alginate and 150 ppm of Olivieria EO
T6: 1.5% alginate and 250 ppm of Olivieria EO
After weighing (250 g), the grated carrots (control and coated) were placed in 10 g polypropylene packages of suitable food grade in dimensions of 50 × 190 × 144 cm and the package was injected with 5% O2, 5% CO2 and 90% N2. The packages were then stored in the refrigerator for 12 days at 4±1˚C. All experiments were performed on days 1, 3, 6, 9, and 12.
Evaluation of Chemical, Microbial and Sensory Characteristics
A pH meter used for pH determination (Rad et al., 2020). The acidity measured based on Rocha et al. (2007) method.
The weight was reported using pre and post-storage weight. The carotenoid concentration calculated by Rocha et al. (2007) method. Total soluble solids determined by refractometer (Rad et al., 20
Maize (Zea mays L.) is one of the most important cereals after wheat and rice in the tropical and temperate regions of the world. Also, its mean production is 8 ton ha-1. Moreover, the total area of under cultivation is 132572 hectares in Iran. Crop simulation models can play an important role in improving agricultural production systems in many developing countries. Crop models can simulate plant growth processes and grain yield instead of conducting several years of field experiments. On the other hands, crop simulation models should be calibrated and evaluated with independent data sets under different climatic conditions. Therefore, the purpose of this research was evaluation of the APSIM model for simulation of growth, development and yield of maize hybrids in Kerman province under different amounts of nitrogen.
Grasspea (Lathyrus sativus L.) is one of the most important forage crops in the world. It contains 12 to 20% protein. Silicon (Si) existing in the Earth’s crust is classified as the most abundant element after oxygen. Although silicon is not considered an essential element for plant growth, but a number of studies have reported that it as an important factor in plants that plays an important role in the resistance mechanisms of plants against environmental stress. Also, it plays a crucial physiological role in photosynthetic rate and chlorophyll content. One of the most effective factors in increasing the Grasspea biomass is seed inoculation with plant growth-promoting rhizobacteria (PGPR). Some of the benefits provided by PGPR are the ability to produce gibberellic acid, cytokinins and ethylene, N2 fixation, solubilization of mineral phosphates and other nutrients. Numerous studies have shown a substantial increase in dry matter accumulation via inoculation with PGPR. Some researchers reported that seed inoculation with PGPR enhanced relative water content and photochemical efficiency of PSII lathyrus under water limitations. Therefore, the aim of this study was to evaluate the effects of nano silicon and seed inoculation with plant growth-promoting rhizobacteria on biomass, nodulation and some physiological traits of Grasspea.
Evaluation and Optimization of Energy and Environmental Indicators Using Life...J. Agricultural Machinery
Introduction: Environmental crises and resource depletion have adversely affected environmental resources and food security in the world. Therefore, with the global population growth in the coming years and the rising need to produce more food, attention must be given to environmental issues, energy consumption, and sustainable production. The purpose of this study is to evaluate the pattern of energy consumption, environmental impacts, and optimization of the studied energy indicators in dairy cattle breeding industrial units in Khuzestan province, Iran.
Materials and Methods: This research was conducted in Khuzestan province, located in the southwest of Iran. Energy indicators including energy ratio, energy efficiency, specific energy, and net energy were used to determine and analyze the relationships between the output and input energy. Additionally, the life cycle assessment methodology was used to assess the environmental impact. Life cycle assessment includes a goal statement, identification of inputs and outputs, and a system for assessing and interpreting environmental impacts, and can be a good indicator for assessing environmental issues related to production. The life cycle assessment method used in this study was CML-IA baseline V3.05, which includes the four steps of (1) selecting and classifying impact categories, (2) characterizing effects, (3) normalizing, and (4) weighting. Overall, 11 impact groups were studied. The Data Envelopment Analysis (DEA) method with the Anderson-Peterson model was used for optimization. This method identifies the most efficient production unit and makes it possible to rank all of the farms in the region. In this study, each production unit (farm) was considered a decision-making unit (DMU), and its production efficiency was determined based on two models. Namely, the Charnes, Cooper, and Rhodes (CCR) model also known as Constant Return to Scale (CRS), and the Banker, Charnes, and Cooper (BCC) model also known as Variable Return to Scale (VRS).
Results and Discussion: The results showed that the input and output energies per cow per day were 173.34 and 166 MJ, respectively. Livestock feed and electricity accounted for 65.47% and 27.2% of the input energy, respectively, while the oil used for tiller-scraper lubrication of fertilizer collection accounted for only 0.01%, making it the lowest input energy. Energy efficiency, specific energy, and net energy were calculated as 0.95, 0.13 kg MJ-1, 7.51 MJ kg-1, and -7.20 MJ per cow, respectively. In the abiotic depletion impact group, animal feed, machinery, and livestock equipment had the highest environmental impacts. The results showed that animal feed had the highest environmental emissions in all impact groups except for abiotic depletion of fossil fuels where electricity had the greatest effect. CRS model determined that 7 units were efficient; with an average efficiency of 0.78. In the BCC model, 20 production units were calculated as highly efficient,
Thermal and Mechanical Analysis of Rotary Kiln of Activated Carbon Producing ...J. Agricultural Machinery
Activated carbon has a wide range of applications as a porous material in the liquid or gas phase adsorption process. The physical process of activated carbon production is divided into two stages thermal decomposition and activation. In this study, only the activation stage has been studied because it is very important in the properties of activated carbon being produced.
The production of activated carbon from horticultural waste not only leads to cheap production and supply of many industrial and environmental necessities but also reduces the amount of the produced solid waste. Iran produces about 94,000 tons of pistachio husk annually, which is a good raw material for the production of activated carbon. The profitability index of activated carbon production in Iran is equal to 3.63, which in the case of export, the profitability index will be tripled.
Studies have shown that temperature, period, and activation gas flow are the key factors affecting burn-off and iodine number during activated carbon production. Among the various activators tested, steam was found to be the most efficient, with the fastest activation time. For pistachio crops, the minimum iodine number required for economic efficiency is 600 mg g-1, while the highest specific surface area according to the BET test is 1062.2 m2 g-1.
Introduction
Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this issue. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced.
Materials and methods
In this research, pure caffeine powder was purchased and stored in dry environment at room temperature. Ethanol (96%) and acetic acid were obtained from Mojallali Company, Tween 80 from Merck Company (Germany), lecithin (P3556), cholesterol (C8667), and chitosan (medium molecular weight) purchased from Sigma Aldrich Company (Germany). Sugar, essential oil and citric acid used in the formulation of the drink were purchased from a local store.
First, nanochitosomes in ratios of 9:1, 8:2 and 7:3 lecithin-cholesterol, were prepared using thin-layer hydration method. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Encapsulation efficiency was measured for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios. The stability of the chitosomal sample with a ratio of 9:1 lecithin-cholesterol was evaluated through visual observation of precipitation formation and the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature was calculated. FTIR was performed for each of the components of the wall of chitosomes, caffeine powder, chitosomal solution containing caffeine and chitosomal solution without caffeine with a ratio of 9:1 lecithin-cholesterol. Nanochitosomes with 9:1 lecithin-cholesterol ratio were used in the formulation of beverages due to having the smallest particle size, favorable zeta potential, the highest microencapsulation efficiency, and high stability during storage. The drink samples were prepared in different formulations (samples containing 3 and 5% free caffeine solution, samples containing 3 and 5% chitosomal caffeine solution and the control sample). Then, the drinks were evaluated in terms of sensory characteristics and other physico-chemical characteristics (pH, acidity, Brix degree, etc.). The drinks produced were turned into powder with a freeze-dryer machine, and two important characteristics of powdered products, i.e. water solubility index and their hygroscopicity, were evaluated.
Results and Discussion
The average particle size and zeta potential for different ratios of lecithin -cholesterol were obtained in the range of 133.3-443.6 nm and +40.96 to +48.36, respectively. The encapsulation efficiency for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios were 91.2%, 86.18% and 79.09 %, respectively. The chitosomal sample with 9:1 lecithin-cholesterol ratio showed good stability during 60 days of storage at ambient temperature. FTIR resu
Environmental Impact Assessment of Electricity Generation in Wind Power Plant...J. Agricultural Machinery
Introduction
The world’s growing population has led to an inevitable increase in energy demand, and this, in addition to the depletion of non-renewable energy sources, can lead to several environmental issues. Wind power has proven to be a reliable and sustainable source of electricity, particularly in light of the pressing need to mitigate environmental impact and promote the use of renewable energy. The purpose of this research is to investigate and compare the environmental effects of electricity production from two wind power plants, Aqkand and Kahak, using wind turbines with a capacity of 2.5 megawatts for a period of three different lifetimes (20, 25, and 30 years).
Materials and Methods
The present study investigates the environmental effects of electricity generation during the life cycle of wind farms (Kahak and Aqkand) during the construction and operation of these power plants and the cumulative exergy demand index. The specifications of the wind turbines used in the current research are: turbine capacity of 2.5 MW, rotor diameter of 103 meters, rotor weight of 56 tonnes, three blades, each blade is 50.3 meters long and weighs 34.8 tonnes. The turbines are manufactured by Mapna and used in dry conditions. A functional unit of one kilowatt of electricity was selected and the data were analyzed in SIMAPRO software using IMPACT2002+ method with 15 midpoint indicators and four final indicators.
Results and Discussion
The results showed that the stage of raw materials and production has the highest impact on the creation of midpoint indicators, which is due to extraction, manufacturing, and production of parts such as steel casting using non-renewable energy and activities such as high-temperature welding. The total environmental index of Aqkand and Kahak wind power plants for 1 kWh of generated electricity was 5.84 and 4.45 μPt respectively, more than half of which belongs to the damage to human health category. The investigation of the ionizing radiation index showed that the use of diesel fuel in the installation phase resulted in the highest amount of emissions in both of the power plants, so the share of pollutant emissions in the raw materials and production phase is more than 40%, and in the installation phase due to diesel fuel consumption was more than 48%. The investigation of the eutrophication index showed that the raw materials and production stage accounted for more than 95% of the damage to the ecosystem quality category, and in the meantime, copper and electrical components had the highest amount of contribution to the raw materials and production stage. Additionally, diesel fuel accounted for the largest part of the result in the installation stage, and the transportation and maintenance stage included less than 1% of this result. The investigation of the renewable energy consumption index showed that the stage of raw materials and turbine production in the Aqkand power plant with a share of 68% and the Kahak power plant wi
In recent decades, the need for increased food production has resulted in the expansion of intensified agriculture practices characterized by high consumption of inputs, thereby reducing agricultural sustainability. The agricultural sector's contribution to the world's energy consumption, ecological footprint, and greenhouse gas emissions has grown substantially. Emissions of greenhouse gases have negative ecological effects, including climate change, global warming, and diminished sustainable development. In this sector, energy analysis and greenhouse gas emissions in ecosystems are the most common methods for assessing sustainability. This study was conducted to evaluate the sustainability of canola agroecosystems by analyzing energy consumption, carbon footprint, and greenhouse gas emissions.
Simulation of Heat and Mass Transfer in a Refractance Window Dryer for Aloe v...J. Agricultural Machinery
Drying is one of the oldest methods of food preservation. To increase the efficiency of heat and mass transfer while maintaining product quality, the study of the drying process is crucial scientifically and meticulously. It is possible to conduct experimental tests, trial and error, in the drying process. However, this approach consumes time and cost, with a significant amount of energy resources. By harnessing available software and leveraging technological advancement to develop a general model for drying food under varying initial conditions, the drying process can be significantly optimized.
The development process of organic cultivation in Iran is not favorable because the average growth rate of organic agriculture development from 2008 to 2019 according to FAO statistics in 2021 is equal to -0.47% and this is while foods contaminated with various substances Chemicals have an unpleasant effect on the general health of society. According to the statistics of 2021, 600 million people in the world, i.e. 1 out of every 10 people, will get sick after eating food. Since any change in the use of chemicals in agriculture should be based on the behavior of farmers, the purpose of this study is to investigate the behavioral intention to produce organic pistachio production among 5200 pistachio growers in Ardakan county, Yazd province, using the Decomposed Theory of Planned Behavior (DTPB) analysis.
Introduction
Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared with cereal grains and fat content (5-9%) that is rich in unsaturated fatty acids. Quinoa seeds contain similar or slightly higheramounts of bioactive compounds such as polyphenols (2.7-3.8 g/kg). Moreover, quinoa is gluten-free, thus providing the ability to enhance the selection of gluten-free products forconsumers with celiac disease, but this type of characteristicis challenging to development of bakery products from quinoa with desirable physicochemical properties. Processing of cereal grains and pseudo-cereals into products that deliver a nutritive valueto consumers represents a considerable opportunity for large scale food processing. There havebeen some reported studies on roasting, extrusion, steam pre-conditioning and pearling of quinoafor further uses. Extrusion cooking is a promising technology for improvement of functional properties of quinoa flour. The Evaluation of physicochemical properties and microstructure of Expanded quinoa as affected by extrusion conditions was the main goal of this project.
Material and Methods
In this study, a parallel twin-screw extruder (Jinan Saxin, China) with die diameter of 3 mm was applied. The effects of extrusion process parameters including feed moisture content (14 and 16%) and die temperature (130, 150 and 170 °C) on final moisture content, bulk density, water absorption index (WAI), color parametersL* (lightness), a*(redness), b*(yellowness), hardness, and microstructure of Expanded quinoa were studied. Extrusion was carried out using a co-rotating twin screw extruder with L/D ratio of 10:1 and die diameter of 4 mm. The feed rate of flour and the screw speed were set at 40 kg/h and 200 rpm, respectively. The physicochemical properties were measured using standard methods. The hardness measurement was performed by a texture analyzer. The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm . The color parameters of the samples were determined by the Hunterlab machine. The morphology of samples was assessed using a scanning electron microscopy (SEM).
Results and Discussion
A comprehensive study on impacts of extrusion processing conditions on quinoa flour was conducted. The effect of process variables on the physicochemical attributes of the extrudates was observed. the expanded quinoa with higher feed moisture content had greater moisture and those extruded at higher die temperatures showed lower moisture content (p<0.05). Moisture can reduce the shear force as a plasticizer and increase the amount of moisture absorption of the product. While increasing the die temperature, the effect of shear force on starch dext
Food security is one of the basic needs of any society. Studies have been conducted on the foliar application of elements, especially silicon, calcium, and potassium, to reduce the adverse environmental effects on the physico-mechanical properties of cereals and improve their growth and development in order to maintain food security. Lodging, which is caused by a decrease in the mechanical properties of the plant stem's flexural strength, is characterized by bending or fracture that changes the angle of the grain stem from the vertical position. Due to the important factors involved, an important aspect of performance is directly and indirectly related to the occurrence of fungal diseases and nutrient-related issues affecting the physico-mechanical properties of the plant, such as flexural strength. The efficacy of silicon, calcium, and potassium in addressing these concerns is notable.
Introduction
Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators usually provide information that can be easily identified by the food distributor and the consumer. However, most of the markers currently used are non-renewable and non-degradable synthetic materials. Microalgae that live in both marine and freshwater are a versatile solution for building new biosensors to detect pollutants such as herbicides or heavy metals. These photosynthetic microorganisms are very sensitive to their environmental changes and allow the detection of pollutants. In the past few years, several studies have been conducted in relation to the development, evaluation and application of biosensors using natural compounds in smart food packaging, and some of them are reported and summarized in Table 2.
Materials and Methods
In these studies, examples are mainly focused on biosensors related to biopolymers, but some other synthetic polymers that are easily degraded have also been used as examples. In Table 2, it is also specified what the function and application of the sensor is and how it reacts to the loss of freshness of food. Most sensors are sensitive to the change in pH caused by the release of volatile nitrogen compounds, and this change is characterized by a colorimetric response. Sensors are usually placed in the space above the food container, avoiding direct contact with the food, but close enough to detect changes in the environment and respond to changes in food quality. When these biosensors are integrated with biopolymers, they are usually incorporated into the polymer structure, and the color change of the layers (film) indicates changes in food quality in the packed product. The collected information also clearly shows that extracts rich in chemical compounds of pigments that change color with pH and especially anthocyanins have been used in these biosensors. In addition, most studies of biosensors have been conducted on fish, meat, and seafood, which is probably because their quality degradation is an important economic loss and also because the pH of the surrounding environment is changed during the degradation process. , and this change is easily detected through pH-sensitive biosensors. Smart food packaging technology has made it possible to monitor food quality by incorporating markers, sensors and radio frequency identification (RFID) into packaging. The technology also allows producers and consumers to trace the history of a product through important points in the food supply chain.Interestingly, some compounds applied and tested in the sensor not only provide a pH-sensitive dye, but also have other bioactive properties, for example, antimicrobial properties, and its presence in the polymer matrix can also incr
Evaluation of the Effects of Artificial Light on Some Plant Characteristics i...J. Agricultural Machinery
It is predicted that the world population will grow to 9.3 billion by 2050 and the urban population will increase by 73%, growing from 3.6 billion to 6.3 billion. This huge population requires abundant food production. A plant factory with artificial light (PFAL) is a closed growing system that is insulated against heat and air. The plants grow on shelves under horizontal artificial lighting. The main goal of PFAL is commercial plant production, but mini PFALs do not have commercial goals and are used to produce plants in small domestic sizes. Plants that are less than 30 cm tall, and grow well in relatively low light conditions and at high planting densities, are suitable for the plant factory. Therefore, plants such as rice, wheat, and potatoes are not suitable for cultivation in a plant factory.
The main purpose of this research is to study the proper light quality for growing radish plants. All light treatments had a significant effect on biomass, sugar, and photosynthetic pigments of radish. The results showed that the highest amount of chlorophyll a was 0.964 mg g-1 fresh leaf weight and the lowest amount was
0.318 mg g-1 fresh leaf weight. For chlorophyll b, the highest value was 0.666 mg g-1 wet weight and the lowest value was 0.229 mg g-1 wet weight. The highest and lowest carotenoid contents were 74.75 mg g-1 and 30.6
mg g-1 wet weight, respectively. The highest sugar content was 0.717 μg g-1 dry weight and the lowest was 0.02 μg g-1 dry weight. The highest fresh and dry weights of the plant were 0.27 g and 0.014 g, respectively, while the lowest values recorded were 0.155 g and 0.007 g, respectively. In this study, plant length was also examined, but no significant difference was observed between different light treatments. Based on these findings, it can be concluded that the light composition (R2, G0, B1) was the most suitable light regime for use in the designed system.
Thermal Analysis and Exergy of Linear Fresnel Reflectors for Feasibility of U...J. Agricultural Machinery
Solar energy is one of the most important sources of renewable energy, and it is used to address problems related to energy needs, including increasing fossil fuels, rising energy transportation costs, higher energy demand worldwide, and greenhouse gas emissions. Solar collectors harness the sun's thermal energy to convert it into useful and usable energy. Solar collectors are divided into several types, including parabolic trough collectors (PTCs), linear Fresnel reflectors (LFRs), solar plates, and central towers. Among these, the most common heat generation systems are linear adsorption technologies. In this study, we examine the use of LFR technology for greenhouse heating during the winter in Shahrekord.
Introduction
The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3 and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute water, soil, plants, and eventually foodstuffs and our bodies. Several methods exist to remediate heavy metal pollution in waters such as membrane filtration, ion exchange mechanisms, or by precipitation. Yet, these techniques are not cost effective, in some cases, and do produce wastes that need to be properly disposed of. Microbial bioremediation could be an alternative. The use of microbes for remediation of heavy metals has been well studied. Some microorganisms, especially soil bacteria, have the ability to tolerate these contaminants. In addition, certain bacterial strains are capable of binding to heavy metals or transforming them into less toxic forms. Low operating costs, usable in foodstuffs, selective removal for specific toxic metals, minimal use of chemicals (resulting in low sludge production) and high efficiencies at very low levels of heavy metals are some of the advantages of biosorption methods. In this regard, the purpose of this study was to investigate the ability of active and passive absorption of heavy metals by a number of Lactic Acid Bacteria (LAB) strains in laboratory environment and food.
Materials and Methods
Seven LAB isolates including Lacticaseibacillus casei (RTCC 1296-3), Lacticaseibacillus rhamnosus (RTCC 1293-2), Lactiplantibacillus plantarum (RTCC 1290), Limosilactobacillus fermentum (RTCC 1303), Enterococcus faecium (RTCC 2347), Lactobacillus helveticus (RTCC 1304) and Lactobacillus acidophilus (RTCC 1299) were obtained from Razi type culture collection (RTCC), located at Razi vaccine and Serum Research Institute, Iran. All isolates were cultured in MRS (Scharlau, Spain) broth medium, at 37 °C for 24 hours, under anaerobic conditions. Pure cultures were preserved for long term by freezing at -70°C with 20% Glycerol. Heavy metals including Nitrate of Pb (II), Cd (II) and Ni (II) were purchased from Merck (Darmstadt, Germany). All standard solutions were prepared from the stock solutions containing 1000 mgl-1 in distilled water. Other chemicals used in study including Nitric acid (65%) and Hydrogen peroxide (37%), were also purchased from Merck, Germany. This study was conducted in two in- vitro and in-vivo phases; in the in- vitro phase, seven strains of bacteria with probiotic properties (L. casei, L. rhamnosus, L. plantarum, L. fermentum, Ent. facium, L. helveticus and L. acidofilous) were screened and then their ability to bind to cadmium (Cd), Lead (Pb) and nickel (Ni) in aqueous solution was investigated. Then, in the in-vivo stage, three probiotic strains that had the highest biosorption efficiency in the previously stage were selected and their effect with a ratio of 1:1:1 and contact time of 15 and 30 min
Introduction
Thermal processing is an important method of canned food production (Farid & Abdul Ghani, 2004). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating process will lead to an improved performance in the process and to some energy savings (Abdul Ghani et al., 1999). Computational fluid dynamics (CFD) is an efficient way to study flow behavior and temperature distribution of thermal processing in the food technology (Ghani et al., 2003). As the semi-rigid aluminum packaging market recently has been introduced, there is limited information about the temperature distribution during the heating process of such containers. In this paper the temperature distribution was predicted and location of cold zone was determined. The effect of headspace (air and water vapor) in heat transfer mechanism was investigated.
Materials and Methods
Physical properties
Malt extract properties such as density, specific heat, thermal conductivity and viscosity values are necessary for the equations solution. Viscosity and density of the sample was measured as a function of temperature (Vatankhah et al., 2015). Specific heat and thermal conductivity of sample were estimated using the mass fraction of its constituents. For simulation, the experimental results were applied by piecewise-linear method in the material part of the software to describe viscosity, thermal conductivity and specific heat.
Experimental methodology
For the experimental, a thermocouple probe was located at point (0, 0, -2.76) in a semi rigid aluminum based packaging to measure the temperature distribution inside the container. Then the package was filled with malt extract (°Brix ~ 60) and then the package was sealed at 280 °C using Alcan machine. Another thermocouple was placed near the containers, in the water cascading Barriquand steriflow retort. The thermocouples were attached to Ellab data logger by PT100 cables. The data logger was connected to a personal computer and E-val 2.1 software was used to export time temperature profile of each thermocouple in 1 min intervals.
Geometry and meshing
Gambit 2.3.30 was used to develop geometry and set of grid (0.2 cm, and 0.1 cm mesh size) was performed. Then software of fluent 6.3.26 with 3-D, double precision, pressure-based solver, implicit formulation, unsteady time, laminar flow was applied to solve the system of the governing equations (Vatankhah et al., 2015).
Boundary conditions and initial values
Unsteady temperature function was imposed to all faces of the geometry in 1 min time intervals. No-slip boundary condition was supposed for velocity components relative to boundaries. The boundary conditions used at top surface, bottom surface and side walls included: T = Tw, Vx = 0, Vy = 0 and Vz = 0. The initial temperature was assumed as the first temperature which was measured by the thermocouple at t
Introduction
Appropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used in parts of sugar industries. Among the disadvantages of the usual methods to remove membrane fouling, it can be mentioned the destruction of the membrane, environmental pollution, the remaining detergents in the membrane and the product, especially in the pharmaceutical and food industries, and the increase in production costs. Therefore, it seems that physical methods such as pre-filtration of the incoming feed, using turbulent and pulse currents to prevent excessive compression of the gel layer formed on the membrane surface are more effective and have fewer disadvantages. One of the ways to change the flow of feed entering the membrane surface is bubbling, which causes mixing the flow and increases the tangential shear stress. In fact, the hydrodynamic force that creates bubbles causes both the dragging force and the lifting force and leads to the removal of fouling and reducing the phenomenon of concentration polarization.
Materials and Methods
In this research, an ultrafiltration membrane (MWCO=10 KDa) pilot with a flat module (effective surface 40 square centimeters) was used to purify raw beet juice (which had passed a stage of pre-treatment with microfiltration) at the temperature of about 30 degrees Celsius and a trans membrane pressure of 3.5 bar during the process. Nitrogen gas in the amount of 0.5, 1 and 1.5 liters per minute was used in two continuous and interrupted modes for bubbling. In this way, in the interrupted mode, after every 3 minutes of filtration, the filtration process was carried out with gas for one minute. The factors such as flux, fouling and membrane resistance as membrane efficiency's factors and parameters like color, purity and turbidity as purification factors was investigated in the form of a completely random design and compared with control filtration conditions (without bubble generation). The results of this research were statistically analyzed using SAS (version 1.9) and Microsoft Office Excel 2019 software. The average data of each test in three repetitions was compared with the least significant difference (LSD) test at the 95% level.
Results and Discussion
Increasing the amount of gas during the bubbling process improved the flow rate. Also, the results showed that the decreasing trend of the permeate flux at the gassing rate of 1.5 L/min was less than other treatments and more stable conditions were seen in the sap flux during the process. Also, the amount of flux in the interrupted form of bubbling showed that after the application of bubbling, although the amount of flux increased, but after that, during the ultra-refining process, the flux decreased again and did not remain constant at that lev
Introduction
Celiac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%.
Materials and Methods
Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.
The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mix
Introduction
Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied.
Material and Methods
Raw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of total dry matter.
Results and Discussion
In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by
Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect of emulsion coating consisting of Dracocephalum kotschyi essential oil (0, 50, 150, 250, 300 ppm)-chitosan solution (0, 0.3, 0.38, 0.63, 0.75%) during the immersion time (10, 25, 55, 85, 100 s) on the microbial properties of fresh sprouted wheat stored at 4°C. The Response Surface Methodology (RSM) was adopted in modeling the independent variables’ effects. The results shown that increase in the essential oil and chitosan solution concentration reduced the microbial spoilage. High concentration of Dracocephalum kotschyi oil decreased the fungus population after 12 days. Coating of sprouted wheat at optimized level of independent variables (0.62% chitosan, 57 ppm Dracocephalum kotschyi oil and 29.49 s immersion time) reduced the microbial and fungal populations. This treatment can reduce weight loss, and maintain tissue firmness, total phenolic, and ascorbic acid content of the sprouted wheat during cold storage, with no effect on its sensory properties. Our findings indicate that nanoemulsion coating based on chitosan and Dracocephalum kotschyi oil at appropriate levels could be beneficial in maintaining sprouted wheat quality and increasing its shelf-life.
The present investigation was done to study the effects of Lactococcus lactis (L. lactis) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss. Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and 106 CFU/g L. lactis subspecies lactis. The pH, Thiobarbituric Acid Reactive Substances (TBARS), Total volatile Nitrogen (TVN), and Peroxide Value (PV) of the fillets were determined on days 0, 5, 10, and 15 while maintained at 4˚C. Protein expression and destruction were analyzed using the SDS-PAGE. The organoleptic assessment was done using five expert sensory panelists. Contents of TBARS, TVN, pH, and PV were increased throughout the storage period (P <0.05). An increase in the concentration of supernatant caused a significant decrease in the content of TBARS, TVN, pH, and PV (P <0.05). The highest and lowest contents of TBARS, TVN, pH and PV on 15th day were belonged to the control (3.367±0.04 mg MDA/kg) and pure bacteria (0.70±0.02 mg MDA/kg), control (87.20±6.40 mg/100g) and 4% supernatant (40.79±0.61 mg/100g), pure bacteria (6.23±0.04) and 4% supernatant (5.44±0.07) and control (12.22±0.01 meq/kg) and 4% supernatant (3.08±0.06 meq/kg) groups, respectively. Protein destruction was lower in the fillet samples treated with pure bacteria and 4% supernatant. The highest scores of the odor, flavor, texture, and color were obtained for fillets treated with 4% supernatant, pure bacteria, pure bacteria, and 4% supernatant and pure bacteria, respectively. The results revealed that treating O. mykiss fillets with 4% supernatant and 106 CFU/g of pure L. lactis subsp. lactis can extend the shelf life of O. mykiss fillets.
Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality of PP as a by-product of juice production with many nutritional, functional and anti-infective properties. In this study, the most significant phytochemical characters of thirty Iranian pomegranate peels (IPP) from different genotypes, including total phenolic (TPC) and flavonoid content (TFC), and nine phenolic compounds were determined. The HPLC-DAD-MS results of PPEs revealed nine phenolic compounds in the IPP extracts. Punicalagin β, punicalagin α, and ellagic acid were the main components constituting 20.8–48.7, 13.9–30.1, and 1.6–13.4 μg/mg DW, respectively. The peel of IPP23 (Kabdar-Shirin-e- Behshahr) contained the highest quantity of polyphenolic compounds. Also, TPC and TFC of the peel extracts ranged between 66.38 and 181.41 mg GAE/ g DW and 38.5 to 144.13 mg RE/ g DW, respectively. Eventually, antioxidant potential estimated by the DPPH assay ranged between 4.1 and 14.4 μg/ml. The results showed that the antioxidant property of pomegranate peel extracts is significantly higher than the standard of gallic acid. Also, the peel of the genotypes that had high phenolic compounds were introduced as superior genotypes. The results of HCA showed that, among the studied genotypes, the peel of IPP23 can be introduced as a potential source of natural preservatives in the food industry.
More Related Content
Similar to Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade
Grasspea (Lathyrus sativus L.) is one of the most important forage crops in the world. It contains 12 to 20% protein. Silicon (Si) existing in the Earth’s crust is classified as the most abundant element after oxygen. Although silicon is not considered an essential element for plant growth, but a number of studies have reported that it as an important factor in plants that plays an important role in the resistance mechanisms of plants against environmental stress. Also, it plays a crucial physiological role in photosynthetic rate and chlorophyll content. One of the most effective factors in increasing the Grasspea biomass is seed inoculation with plant growth-promoting rhizobacteria (PGPR). Some of the benefits provided by PGPR are the ability to produce gibberellic acid, cytokinins and ethylene, N2 fixation, solubilization of mineral phosphates and other nutrients. Numerous studies have shown a substantial increase in dry matter accumulation via inoculation with PGPR. Some researchers reported that seed inoculation with PGPR enhanced relative water content and photochemical efficiency of PSII lathyrus under water limitations. Therefore, the aim of this study was to evaluate the effects of nano silicon and seed inoculation with plant growth-promoting rhizobacteria on biomass, nodulation and some physiological traits of Grasspea.
Evaluation and Optimization of Energy and Environmental Indicators Using Life...J. Agricultural Machinery
Introduction: Environmental crises and resource depletion have adversely affected environmental resources and food security in the world. Therefore, with the global population growth in the coming years and the rising need to produce more food, attention must be given to environmental issues, energy consumption, and sustainable production. The purpose of this study is to evaluate the pattern of energy consumption, environmental impacts, and optimization of the studied energy indicators in dairy cattle breeding industrial units in Khuzestan province, Iran.
Materials and Methods: This research was conducted in Khuzestan province, located in the southwest of Iran. Energy indicators including energy ratio, energy efficiency, specific energy, and net energy were used to determine and analyze the relationships between the output and input energy. Additionally, the life cycle assessment methodology was used to assess the environmental impact. Life cycle assessment includes a goal statement, identification of inputs and outputs, and a system for assessing and interpreting environmental impacts, and can be a good indicator for assessing environmental issues related to production. The life cycle assessment method used in this study was CML-IA baseline V3.05, which includes the four steps of (1) selecting and classifying impact categories, (2) characterizing effects, (3) normalizing, and (4) weighting. Overall, 11 impact groups were studied. The Data Envelopment Analysis (DEA) method with the Anderson-Peterson model was used for optimization. This method identifies the most efficient production unit and makes it possible to rank all of the farms in the region. In this study, each production unit (farm) was considered a decision-making unit (DMU), and its production efficiency was determined based on two models. Namely, the Charnes, Cooper, and Rhodes (CCR) model also known as Constant Return to Scale (CRS), and the Banker, Charnes, and Cooper (BCC) model also known as Variable Return to Scale (VRS).
Results and Discussion: The results showed that the input and output energies per cow per day were 173.34 and 166 MJ, respectively. Livestock feed and electricity accounted for 65.47% and 27.2% of the input energy, respectively, while the oil used for tiller-scraper lubrication of fertilizer collection accounted for only 0.01%, making it the lowest input energy. Energy efficiency, specific energy, and net energy were calculated as 0.95, 0.13 kg MJ-1, 7.51 MJ kg-1, and -7.20 MJ per cow, respectively. In the abiotic depletion impact group, animal feed, machinery, and livestock equipment had the highest environmental impacts. The results showed that animal feed had the highest environmental emissions in all impact groups except for abiotic depletion of fossil fuels where electricity had the greatest effect. CRS model determined that 7 units were efficient; with an average efficiency of 0.78. In the BCC model, 20 production units were calculated as highly efficient,
Thermal and Mechanical Analysis of Rotary Kiln of Activated Carbon Producing ...J. Agricultural Machinery
Activated carbon has a wide range of applications as a porous material in the liquid or gas phase adsorption process. The physical process of activated carbon production is divided into two stages thermal decomposition and activation. In this study, only the activation stage has been studied because it is very important in the properties of activated carbon being produced.
The production of activated carbon from horticultural waste not only leads to cheap production and supply of many industrial and environmental necessities but also reduces the amount of the produced solid waste. Iran produces about 94,000 tons of pistachio husk annually, which is a good raw material for the production of activated carbon. The profitability index of activated carbon production in Iran is equal to 3.63, which in the case of export, the profitability index will be tripled.
Studies have shown that temperature, period, and activation gas flow are the key factors affecting burn-off and iodine number during activated carbon production. Among the various activators tested, steam was found to be the most efficient, with the fastest activation time. For pistachio crops, the minimum iodine number required for economic efficiency is 600 mg g-1, while the highest specific surface area according to the BET test is 1062.2 m2 g-1.
Introduction
Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this issue. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced.
Materials and methods
In this research, pure caffeine powder was purchased and stored in dry environment at room temperature. Ethanol (96%) and acetic acid were obtained from Mojallali Company, Tween 80 from Merck Company (Germany), lecithin (P3556), cholesterol (C8667), and chitosan (medium molecular weight) purchased from Sigma Aldrich Company (Germany). Sugar, essential oil and citric acid used in the formulation of the drink were purchased from a local store.
First, nanochitosomes in ratios of 9:1, 8:2 and 7:3 lecithin-cholesterol, were prepared using thin-layer hydration method. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Encapsulation efficiency was measured for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios. The stability of the chitosomal sample with a ratio of 9:1 lecithin-cholesterol was evaluated through visual observation of precipitation formation and the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature was calculated. FTIR was performed for each of the components of the wall of chitosomes, caffeine powder, chitosomal solution containing caffeine and chitosomal solution without caffeine with a ratio of 9:1 lecithin-cholesterol. Nanochitosomes with 9:1 lecithin-cholesterol ratio were used in the formulation of beverages due to having the smallest particle size, favorable zeta potential, the highest microencapsulation efficiency, and high stability during storage. The drink samples were prepared in different formulations (samples containing 3 and 5% free caffeine solution, samples containing 3 and 5% chitosomal caffeine solution and the control sample). Then, the drinks were evaluated in terms of sensory characteristics and other physico-chemical characteristics (pH, acidity, Brix degree, etc.). The drinks produced were turned into powder with a freeze-dryer machine, and two important characteristics of powdered products, i.e. water solubility index and their hygroscopicity, were evaluated.
Results and Discussion
The average particle size and zeta potential for different ratios of lecithin -cholesterol were obtained in the range of 133.3-443.6 nm and +40.96 to +48.36, respectively. The encapsulation efficiency for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios were 91.2%, 86.18% and 79.09 %, respectively. The chitosomal sample with 9:1 lecithin-cholesterol ratio showed good stability during 60 days of storage at ambient temperature. FTIR resu
Environmental Impact Assessment of Electricity Generation in Wind Power Plant...J. Agricultural Machinery
Introduction
The world’s growing population has led to an inevitable increase in energy demand, and this, in addition to the depletion of non-renewable energy sources, can lead to several environmental issues. Wind power has proven to be a reliable and sustainable source of electricity, particularly in light of the pressing need to mitigate environmental impact and promote the use of renewable energy. The purpose of this research is to investigate and compare the environmental effects of electricity production from two wind power plants, Aqkand and Kahak, using wind turbines with a capacity of 2.5 megawatts for a period of three different lifetimes (20, 25, and 30 years).
Materials and Methods
The present study investigates the environmental effects of electricity generation during the life cycle of wind farms (Kahak and Aqkand) during the construction and operation of these power plants and the cumulative exergy demand index. The specifications of the wind turbines used in the current research are: turbine capacity of 2.5 MW, rotor diameter of 103 meters, rotor weight of 56 tonnes, three blades, each blade is 50.3 meters long and weighs 34.8 tonnes. The turbines are manufactured by Mapna and used in dry conditions. A functional unit of one kilowatt of electricity was selected and the data were analyzed in SIMAPRO software using IMPACT2002+ method with 15 midpoint indicators and four final indicators.
Results and Discussion
The results showed that the stage of raw materials and production has the highest impact on the creation of midpoint indicators, which is due to extraction, manufacturing, and production of parts such as steel casting using non-renewable energy and activities such as high-temperature welding. The total environmental index of Aqkand and Kahak wind power plants for 1 kWh of generated electricity was 5.84 and 4.45 μPt respectively, more than half of which belongs to the damage to human health category. The investigation of the ionizing radiation index showed that the use of diesel fuel in the installation phase resulted in the highest amount of emissions in both of the power plants, so the share of pollutant emissions in the raw materials and production phase is more than 40%, and in the installation phase due to diesel fuel consumption was more than 48%. The investigation of the eutrophication index showed that the raw materials and production stage accounted for more than 95% of the damage to the ecosystem quality category, and in the meantime, copper and electrical components had the highest amount of contribution to the raw materials and production stage. Additionally, diesel fuel accounted for the largest part of the result in the installation stage, and the transportation and maintenance stage included less than 1% of this result. The investigation of the renewable energy consumption index showed that the stage of raw materials and turbine production in the Aqkand power plant with a share of 68% and the Kahak power plant wi
In recent decades, the need for increased food production has resulted in the expansion of intensified agriculture practices characterized by high consumption of inputs, thereby reducing agricultural sustainability. The agricultural sector's contribution to the world's energy consumption, ecological footprint, and greenhouse gas emissions has grown substantially. Emissions of greenhouse gases have negative ecological effects, including climate change, global warming, and diminished sustainable development. In this sector, energy analysis and greenhouse gas emissions in ecosystems are the most common methods for assessing sustainability. This study was conducted to evaluate the sustainability of canola agroecosystems by analyzing energy consumption, carbon footprint, and greenhouse gas emissions.
Simulation of Heat and Mass Transfer in a Refractance Window Dryer for Aloe v...J. Agricultural Machinery
Drying is one of the oldest methods of food preservation. To increase the efficiency of heat and mass transfer while maintaining product quality, the study of the drying process is crucial scientifically and meticulously. It is possible to conduct experimental tests, trial and error, in the drying process. However, this approach consumes time and cost, with a significant amount of energy resources. By harnessing available software and leveraging technological advancement to develop a general model for drying food under varying initial conditions, the drying process can be significantly optimized.
The development process of organic cultivation in Iran is not favorable because the average growth rate of organic agriculture development from 2008 to 2019 according to FAO statistics in 2021 is equal to -0.47% and this is while foods contaminated with various substances Chemicals have an unpleasant effect on the general health of society. According to the statistics of 2021, 600 million people in the world, i.e. 1 out of every 10 people, will get sick after eating food. Since any change in the use of chemicals in agriculture should be based on the behavior of farmers, the purpose of this study is to investigate the behavioral intention to produce organic pistachio production among 5200 pistachio growers in Ardakan county, Yazd province, using the Decomposed Theory of Planned Behavior (DTPB) analysis.
Introduction
Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared with cereal grains and fat content (5-9%) that is rich in unsaturated fatty acids. Quinoa seeds contain similar or slightly higheramounts of bioactive compounds such as polyphenols (2.7-3.8 g/kg). Moreover, quinoa is gluten-free, thus providing the ability to enhance the selection of gluten-free products forconsumers with celiac disease, but this type of characteristicis challenging to development of bakery products from quinoa with desirable physicochemical properties. Processing of cereal grains and pseudo-cereals into products that deliver a nutritive valueto consumers represents a considerable opportunity for large scale food processing. There havebeen some reported studies on roasting, extrusion, steam pre-conditioning and pearling of quinoafor further uses. Extrusion cooking is a promising technology for improvement of functional properties of quinoa flour. The Evaluation of physicochemical properties and microstructure of Expanded quinoa as affected by extrusion conditions was the main goal of this project.
Material and Methods
In this study, a parallel twin-screw extruder (Jinan Saxin, China) with die diameter of 3 mm was applied. The effects of extrusion process parameters including feed moisture content (14 and 16%) and die temperature (130, 150 and 170 °C) on final moisture content, bulk density, water absorption index (WAI), color parametersL* (lightness), a*(redness), b*(yellowness), hardness, and microstructure of Expanded quinoa were studied. Extrusion was carried out using a co-rotating twin screw extruder with L/D ratio of 10:1 and die diameter of 4 mm. The feed rate of flour and the screw speed were set at 40 kg/h and 200 rpm, respectively. The physicochemical properties were measured using standard methods. The hardness measurement was performed by a texture analyzer. The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm . The color parameters of the samples were determined by the Hunterlab machine. The morphology of samples was assessed using a scanning electron microscopy (SEM).
Results and Discussion
A comprehensive study on impacts of extrusion processing conditions on quinoa flour was conducted. The effect of process variables on the physicochemical attributes of the extrudates was observed. the expanded quinoa with higher feed moisture content had greater moisture and those extruded at higher die temperatures showed lower moisture content (p<0.05). Moisture can reduce the shear force as a plasticizer and increase the amount of moisture absorption of the product. While increasing the die temperature, the effect of shear force on starch dext
Food security is one of the basic needs of any society. Studies have been conducted on the foliar application of elements, especially silicon, calcium, and potassium, to reduce the adverse environmental effects on the physico-mechanical properties of cereals and improve their growth and development in order to maintain food security. Lodging, which is caused by a decrease in the mechanical properties of the plant stem's flexural strength, is characterized by bending or fracture that changes the angle of the grain stem from the vertical position. Due to the important factors involved, an important aspect of performance is directly and indirectly related to the occurrence of fungal diseases and nutrient-related issues affecting the physico-mechanical properties of the plant, such as flexural strength. The efficacy of silicon, calcium, and potassium in addressing these concerns is notable.
Introduction
Intelligent food packaging as a new technology can maintain the quality and safety of food during its shelf life. This technology uses indicators and sensors that are used in packaging and detects physiological changes in food (due to microbial and chemical degradation). These indicators usually provide information that can be easily identified by the food distributor and the consumer. However, most of the markers currently used are non-renewable and non-degradable synthetic materials. Microalgae that live in both marine and freshwater are a versatile solution for building new biosensors to detect pollutants such as herbicides or heavy metals. These photosynthetic microorganisms are very sensitive to their environmental changes and allow the detection of pollutants. In the past few years, several studies have been conducted in relation to the development, evaluation and application of biosensors using natural compounds in smart food packaging, and some of them are reported and summarized in Table 2.
Materials and Methods
In these studies, examples are mainly focused on biosensors related to biopolymers, but some other synthetic polymers that are easily degraded have also been used as examples. In Table 2, it is also specified what the function and application of the sensor is and how it reacts to the loss of freshness of food. Most sensors are sensitive to the change in pH caused by the release of volatile nitrogen compounds, and this change is characterized by a colorimetric response. Sensors are usually placed in the space above the food container, avoiding direct contact with the food, but close enough to detect changes in the environment and respond to changes in food quality. When these biosensors are integrated with biopolymers, they are usually incorporated into the polymer structure, and the color change of the layers (film) indicates changes in food quality in the packed product. The collected information also clearly shows that extracts rich in chemical compounds of pigments that change color with pH and especially anthocyanins have been used in these biosensors. In addition, most studies of biosensors have been conducted on fish, meat, and seafood, which is probably because their quality degradation is an important economic loss and also because the pH of the surrounding environment is changed during the degradation process. , and this change is easily detected through pH-sensitive biosensors. Smart food packaging technology has made it possible to monitor food quality by incorporating markers, sensors and radio frequency identification (RFID) into packaging. The technology also allows producers and consumers to trace the history of a product through important points in the food supply chain.Interestingly, some compounds applied and tested in the sensor not only provide a pH-sensitive dye, but also have other bioactive properties, for example, antimicrobial properties, and its presence in the polymer matrix can also incr
Evaluation of the Effects of Artificial Light on Some Plant Characteristics i...J. Agricultural Machinery
It is predicted that the world population will grow to 9.3 billion by 2050 and the urban population will increase by 73%, growing from 3.6 billion to 6.3 billion. This huge population requires abundant food production. A plant factory with artificial light (PFAL) is a closed growing system that is insulated against heat and air. The plants grow on shelves under horizontal artificial lighting. The main goal of PFAL is commercial plant production, but mini PFALs do not have commercial goals and are used to produce plants in small domestic sizes. Plants that are less than 30 cm tall, and grow well in relatively low light conditions and at high planting densities, are suitable for the plant factory. Therefore, plants such as rice, wheat, and potatoes are not suitable for cultivation in a plant factory.
The main purpose of this research is to study the proper light quality for growing radish plants. All light treatments had a significant effect on biomass, sugar, and photosynthetic pigments of radish. The results showed that the highest amount of chlorophyll a was 0.964 mg g-1 fresh leaf weight and the lowest amount was
0.318 mg g-1 fresh leaf weight. For chlorophyll b, the highest value was 0.666 mg g-1 wet weight and the lowest value was 0.229 mg g-1 wet weight. The highest and lowest carotenoid contents were 74.75 mg g-1 and 30.6
mg g-1 wet weight, respectively. The highest sugar content was 0.717 μg g-1 dry weight and the lowest was 0.02 μg g-1 dry weight. The highest fresh and dry weights of the plant were 0.27 g and 0.014 g, respectively, while the lowest values recorded were 0.155 g and 0.007 g, respectively. In this study, plant length was also examined, but no significant difference was observed between different light treatments. Based on these findings, it can be concluded that the light composition (R2, G0, B1) was the most suitable light regime for use in the designed system.
Thermal Analysis and Exergy of Linear Fresnel Reflectors for Feasibility of U...J. Agricultural Machinery
Solar energy is one of the most important sources of renewable energy, and it is used to address problems related to energy needs, including increasing fossil fuels, rising energy transportation costs, higher energy demand worldwide, and greenhouse gas emissions. Solar collectors harness the sun's thermal energy to convert it into useful and usable energy. Solar collectors are divided into several types, including parabolic trough collectors (PTCs), linear Fresnel reflectors (LFRs), solar plates, and central towers. Among these, the most common heat generation systems are linear adsorption technologies. In this study, we examine the use of LFR technology for greenhouse heating during the winter in Shahrekord.
Similar to Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade (14)
Introduction
The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm3 and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute water, soil, plants, and eventually foodstuffs and our bodies. Several methods exist to remediate heavy metal pollution in waters such as membrane filtration, ion exchange mechanisms, or by precipitation. Yet, these techniques are not cost effective, in some cases, and do produce wastes that need to be properly disposed of. Microbial bioremediation could be an alternative. The use of microbes for remediation of heavy metals has been well studied. Some microorganisms, especially soil bacteria, have the ability to tolerate these contaminants. In addition, certain bacterial strains are capable of binding to heavy metals or transforming them into less toxic forms. Low operating costs, usable in foodstuffs, selective removal for specific toxic metals, minimal use of chemicals (resulting in low sludge production) and high efficiencies at very low levels of heavy metals are some of the advantages of biosorption methods. In this regard, the purpose of this study was to investigate the ability of active and passive absorption of heavy metals by a number of Lactic Acid Bacteria (LAB) strains in laboratory environment and food.
Materials and Methods
Seven LAB isolates including Lacticaseibacillus casei (RTCC 1296-3), Lacticaseibacillus rhamnosus (RTCC 1293-2), Lactiplantibacillus plantarum (RTCC 1290), Limosilactobacillus fermentum (RTCC 1303), Enterococcus faecium (RTCC 2347), Lactobacillus helveticus (RTCC 1304) and Lactobacillus acidophilus (RTCC 1299) were obtained from Razi type culture collection (RTCC), located at Razi vaccine and Serum Research Institute, Iran. All isolates were cultured in MRS (Scharlau, Spain) broth medium, at 37 °C for 24 hours, under anaerobic conditions. Pure cultures were preserved for long term by freezing at -70°C with 20% Glycerol. Heavy metals including Nitrate of Pb (II), Cd (II) and Ni (II) were purchased from Merck (Darmstadt, Germany). All standard solutions were prepared from the stock solutions containing 1000 mgl-1 in distilled water. Other chemicals used in study including Nitric acid (65%) and Hydrogen peroxide (37%), were also purchased from Merck, Germany. This study was conducted in two in- vitro and in-vivo phases; in the in- vitro phase, seven strains of bacteria with probiotic properties (L. casei, L. rhamnosus, L. plantarum, L. fermentum, Ent. facium, L. helveticus and L. acidofilous) were screened and then their ability to bind to cadmium (Cd), Lead (Pb) and nickel (Ni) in aqueous solution was investigated. Then, in the in-vivo stage, three probiotic strains that had the highest biosorption efficiency in the previously stage were selected and their effect with a ratio of 1:1:1 and contact time of 15 and 30 min
Introduction
Thermal processing is an important method of canned food production (Farid & Abdul Ghani, 2004). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating process will lead to an improved performance in the process and to some energy savings (Abdul Ghani et al., 1999). Computational fluid dynamics (CFD) is an efficient way to study flow behavior and temperature distribution of thermal processing in the food technology (Ghani et al., 2003). As the semi-rigid aluminum packaging market recently has been introduced, there is limited information about the temperature distribution during the heating process of such containers. In this paper the temperature distribution was predicted and location of cold zone was determined. The effect of headspace (air and water vapor) in heat transfer mechanism was investigated.
Materials and Methods
Physical properties
Malt extract properties such as density, specific heat, thermal conductivity and viscosity values are necessary for the equations solution. Viscosity and density of the sample was measured as a function of temperature (Vatankhah et al., 2015). Specific heat and thermal conductivity of sample were estimated using the mass fraction of its constituents. For simulation, the experimental results were applied by piecewise-linear method in the material part of the software to describe viscosity, thermal conductivity and specific heat.
Experimental methodology
For the experimental, a thermocouple probe was located at point (0, 0, -2.76) in a semi rigid aluminum based packaging to measure the temperature distribution inside the container. Then the package was filled with malt extract (°Brix ~ 60) and then the package was sealed at 280 °C using Alcan machine. Another thermocouple was placed near the containers, in the water cascading Barriquand steriflow retort. The thermocouples were attached to Ellab data logger by PT100 cables. The data logger was connected to a personal computer and E-val 2.1 software was used to export time temperature profile of each thermocouple in 1 min intervals.
Geometry and meshing
Gambit 2.3.30 was used to develop geometry and set of grid (0.2 cm, and 0.1 cm mesh size) was performed. Then software of fluent 6.3.26 with 3-D, double precision, pressure-based solver, implicit formulation, unsteady time, laminar flow was applied to solve the system of the governing equations (Vatankhah et al., 2015).
Boundary conditions and initial values
Unsteady temperature function was imposed to all faces of the geometry in 1 min time intervals. No-slip boundary condition was supposed for velocity components relative to boundaries. The boundary conditions used at top surface, bottom surface and side walls included: T = Tw, Vx = 0, Vy = 0 and Vz = 0. The initial temperature was assumed as the first temperature which was measured by the thermocouple at t
Introduction
Appropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used in parts of sugar industries. Among the disadvantages of the usual methods to remove membrane fouling, it can be mentioned the destruction of the membrane, environmental pollution, the remaining detergents in the membrane and the product, especially in the pharmaceutical and food industries, and the increase in production costs. Therefore, it seems that physical methods such as pre-filtration of the incoming feed, using turbulent and pulse currents to prevent excessive compression of the gel layer formed on the membrane surface are more effective and have fewer disadvantages. One of the ways to change the flow of feed entering the membrane surface is bubbling, which causes mixing the flow and increases the tangential shear stress. In fact, the hydrodynamic force that creates bubbles causes both the dragging force and the lifting force and leads to the removal of fouling and reducing the phenomenon of concentration polarization.
Materials and Methods
In this research, an ultrafiltration membrane (MWCO=10 KDa) pilot with a flat module (effective surface 40 square centimeters) was used to purify raw beet juice (which had passed a stage of pre-treatment with microfiltration) at the temperature of about 30 degrees Celsius and a trans membrane pressure of 3.5 bar during the process. Nitrogen gas in the amount of 0.5, 1 and 1.5 liters per minute was used in two continuous and interrupted modes for bubbling. In this way, in the interrupted mode, after every 3 minutes of filtration, the filtration process was carried out with gas for one minute. The factors such as flux, fouling and membrane resistance as membrane efficiency's factors and parameters like color, purity and turbidity as purification factors was investigated in the form of a completely random design and compared with control filtration conditions (without bubble generation). The results of this research were statistically analyzed using SAS (version 1.9) and Microsoft Office Excel 2019 software. The average data of each test in three repetitions was compared with the least significant difference (LSD) test at the 95% level.
Results and Discussion
Increasing the amount of gas during the bubbling process improved the flow rate. Also, the results showed that the decreasing trend of the permeate flux at the gassing rate of 1.5 L/min was less than other treatments and more stable conditions were seen in the sap flux during the process. Also, the amount of flux in the interrupted form of bubbling showed that after the application of bubbling, although the amount of flux increased, but after that, during the ultra-refining process, the flux decreased again and did not remain constant at that lev
Introduction
Celiac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%.
Materials and Methods
Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.
The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mix
Introduction
Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied.
Material and Methods
Raw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of total dry matter.
Results and Discussion
In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by
Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect of emulsion coating consisting of Dracocephalum kotschyi essential oil (0, 50, 150, 250, 300 ppm)-chitosan solution (0, 0.3, 0.38, 0.63, 0.75%) during the immersion time (10, 25, 55, 85, 100 s) on the microbial properties of fresh sprouted wheat stored at 4°C. The Response Surface Methodology (RSM) was adopted in modeling the independent variables’ effects. The results shown that increase in the essential oil and chitosan solution concentration reduced the microbial spoilage. High concentration of Dracocephalum kotschyi oil decreased the fungus population after 12 days. Coating of sprouted wheat at optimized level of independent variables (0.62% chitosan, 57 ppm Dracocephalum kotschyi oil and 29.49 s immersion time) reduced the microbial and fungal populations. This treatment can reduce weight loss, and maintain tissue firmness, total phenolic, and ascorbic acid content of the sprouted wheat during cold storage, with no effect on its sensory properties. Our findings indicate that nanoemulsion coating based on chitosan and Dracocephalum kotschyi oil at appropriate levels could be beneficial in maintaining sprouted wheat quality and increasing its shelf-life.
The present investigation was done to study the effects of Lactococcus lactis (L. lactis) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss. Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and 106 CFU/g L. lactis subspecies lactis. The pH, Thiobarbituric Acid Reactive Substances (TBARS), Total volatile Nitrogen (TVN), and Peroxide Value (PV) of the fillets were determined on days 0, 5, 10, and 15 while maintained at 4˚C. Protein expression and destruction were analyzed using the SDS-PAGE. The organoleptic assessment was done using five expert sensory panelists. Contents of TBARS, TVN, pH, and PV were increased throughout the storage period (P <0.05). An increase in the concentration of supernatant caused a significant decrease in the content of TBARS, TVN, pH, and PV (P <0.05). The highest and lowest contents of TBARS, TVN, pH and PV on 15th day were belonged to the control (3.367±0.04 mg MDA/kg) and pure bacteria (0.70±0.02 mg MDA/kg), control (87.20±6.40 mg/100g) and 4% supernatant (40.79±0.61 mg/100g), pure bacteria (6.23±0.04) and 4% supernatant (5.44±0.07) and control (12.22±0.01 meq/kg) and 4% supernatant (3.08±0.06 meq/kg) groups, respectively. Protein destruction was lower in the fillet samples treated with pure bacteria and 4% supernatant. The highest scores of the odor, flavor, texture, and color were obtained for fillets treated with 4% supernatant, pure bacteria, pure bacteria, and 4% supernatant and pure bacteria, respectively. The results revealed that treating O. mykiss fillets with 4% supernatant and 106 CFU/g of pure L. lactis subsp. lactis can extend the shelf life of O. mykiss fillets.
Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality of PP as a by-product of juice production with many nutritional, functional and anti-infective properties. In this study, the most significant phytochemical characters of thirty Iranian pomegranate peels (IPP) from different genotypes, including total phenolic (TPC) and flavonoid content (TFC), and nine phenolic compounds were determined. The HPLC-DAD-MS results of PPEs revealed nine phenolic compounds in the IPP extracts. Punicalagin β, punicalagin α, and ellagic acid were the main components constituting 20.8–48.7, 13.9–30.1, and 1.6–13.4 μg/mg DW, respectively. The peel of IPP23 (Kabdar-Shirin-e- Behshahr) contained the highest quantity of polyphenolic compounds. Also, TPC and TFC of the peel extracts ranged between 66.38 and 181.41 mg GAE/ g DW and 38.5 to 144.13 mg RE/ g DW, respectively. Eventually, antioxidant potential estimated by the DPPH assay ranged between 4.1 and 14.4 μg/ml. The results showed that the antioxidant property of pomegranate peel extracts is significantly higher than the standard of gallic acid. Also, the peel of the genotypes that had high phenolic compounds were introduced as superior genotypes. The results of HCA showed that, among the studied genotypes, the peel of IPP23 can be introduced as a potential source of natural preservatives in the food industry.
Introduction
Cronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the direct interaction between probiotics and C. sakazakii. In this study, the effect of a Lactiplantibacillus plantarum strain (M17) along with the standard strain Lactobacillus plantarum (ATCC 8014) and the well-characterized probiotic strain Lactobacillus rhamnosus GG on the adhesion of C. sakazakii to intestinal epithelial cells was analyzed.
Materials and Methods
Acid and bile tolerance of M17 was evaluated in the presence of pepsin and pancreatin. L-arginine hydrolysis was investigated using an arginine-including medium. Auto-aggregation and co-aggregation assays were performed by absorbance measurement. Minimum inhibitory concentrations of the antimicrobials recommended by the European Food Safety Authority were established. Total lactic acid and the ratio of D/L lactate isomers were determined with a Megazyme enzymatic kit. The ability of the isolate to produce biogenic amines was tested by qualitative and quantitative monitoring. Hemolysis was assessed phenotypically on MRS agar enriched with sheep blood. The strain was tested for its capability to adhere to mucin and Caco-2 cells. The antagonistic effects of the strain against C. sakazakii were further evaluated in vitro on mucin and cultured Caco-2 cells. The LAB strain was added simultaneously with, before, and after C. sakazakii to Caco-2 cells for competition, exclusion and displacement assays, respectively. Data analysis was performed in R using one-way analysis of variance, and the experimental groups were compared with the controls using Tukey’s test. P values <0.05 were considered statistically significant.
Results and Discussion
There was no significant difference in the survival rate of M17 and L. plantarum ATCC 8014 at pH = 4. After 2 h of incubation at pH = 2.5, the survival rate of L. plantarum ATCC 8014 was estimated to be higher than strain M17, but this difference was not significant. After 4 hours of incubation at pH = 8, M17 showed a higher survival rate than L. plantarum ATCC 8014, and this difference was significant after transfer from pH = 4. These results confirm the appropriate viability of M17 in the gastrointestinal tract. Both M17 and L. plantarum ATCC 8014 developed the color yellow in the L-arginine hydrolysis assay, which confirms the safety of these strains. The percentage of auto-aggregation for M17, L. plantarum ATCC 8014, and Lactobacillus rhamnosus LGG was estimated at 24.38, 25.28, and 32 after 6 hours, respectively, and no statistically significant difference between the two isolates were noticed. Given the auto-aggregation and co-aggregation parameters of M17, this strain may constitute a defense mechanism against C. sakazakii. Strain M17 showed resistance to kanamycin and clindamycin antibiotics. With
Background and objective
It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing is (handling, processing, transportation) considered as an important way of food contamination. Vegetable oils are essential in human dietary which is introduced as crucial sources of energy, fat soluble vitamins, and essential fatty acids. Sesamum indicum L., known as sesame seed, has been cultivated in Asian countries from ancient times as vegetable oil for cooking and seasoning ingredients. In recent years, the sesame oil has been considered due to its high antioxidant activities and nutritional properties. Due to the use of sesame seeds extracted oil in two form of ardeh oil and sesame oil, the amounts of mineral elements (phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium) in sesame seeds and its extracted oils (ardeh oil and refined sesame oil) were investigated.
Materials and Methods
In order to determine the mineral concentration, refined sesame oil and ardeh oils were prepared from an imported sesame seed. In order to prepare the sesame oil, sesame seeds were put into a cold presser and the oil was extracted under low pressure. The Ardeh oil was prepared by adding water to sesame paste in the ratio of 2.2:10 and oil was separated by centrifugation. The sesame seeds and oil samples (refined sesame oil and ardeh oils) were digested by microwave digestion method in presence of 5 ml 65% nitric acid and 2 ml of hydrogen peroxide (H2O2). The digested samples were then filtered through 0.45 µm filter membrane. Then, the concentrations of phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium in sesame seeds, ardeh oil and refined sesame oil were examined using Inductively Coupled Plasma - Optical Emission Spectroscopy (ICP – OES).
Results
In the present study, the limit of detection (LOD) for each studied mineral elements were determined as nickel: 4 mg/kg, magnesium: 0.00066 mg/kg, manganese: 0.000134 mg/kg, phosphorus: 0.384 mg/kg, cobalt: 0.594 μg / kg, iron: 0.000797 mg/kg, potassium: 0.00394 mg/kg, calcium 0.005 mg/kg. According to the results, the highest amounts of mineral elements were detected in sesame seeds. The achieved results showed that the method of sesame oil extraction can reduce the mineral elements in the final sesame oils. The amounts of mineral elements in sesame seeds were estimated as P > Ca > K > Mg > Fe > Mn > Co > Ni. The pattern of mineral elements in Ardeh oil was reported as P > Fe > K > Co > Mg > Ni > Mn > Ca. The reduction pattern was reported as P > K > Fe > Ni > Co > Mn > Ca > Mg in refined sesame oil. As can be seen the order of mineral elements was changed in two oil samples and sesame seed. It was shown that except for K and Ca, all mineral elements in
Introduction
Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived bioactive peptides, can play an important role in the oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. Ultrasound pretreatment before enzymatic hydrolysis can open the protein structure and increase the intensity of proteolysis by increasing the exposure of peptide bonds prone to enzymatic hydrolysis; which increases the production efficiency of bioactive peptides. Ultrasound treatment changes the three-dimensional structure of proteins. Therefore, a combination of pretreatment with ultrasound and sequential enzymatic hydrolysis can be a promising way to modify the function of proteins.
Materials and Methods
In this research the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom protein by pancreatic enzyme to produce peptides with high antioxidant capacity was evaluated. First edible mushroom was turned into powder and then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity, the hydrolysis was performed 30, 60, 90, 120, 150, 180 and 210 minutes with a ratio of enzyme to substrate of 1% (based on the result of previous research) and at 40°C in four conditions (1- without ultrasound pre-treatment, 2- with ultrasound pre-treatment with 40% power, 3- with ultrasound pre-treatment with 70% power and 4- with ultrasound pre-treatment with 100% power) by ultrasound probe in 5 minutes before adding the enzyme. In the next step, the antioxidant capacity of hydrolyzed proteins was measured at different times by DPPH free radical scavenging activity, iron ion reduction power, iron ion chelation and total antioxidant capacity.
Results
The results showed that the highest DPPH free radical scavenging activity in untreated and treated samples with 40, 70 and 100% ultrasound power were 69.1, 77.45, 79.07 and 80.27, respectively. In most of the hydrolysis times, DPPH free radical scavenging activity in ultrasound treatment with 100% power was higher than the samples treated with 40 and 70% power. The highest total antioxidant capacity in untreated and treated samples with 40, 70 and 100% ultrasound power were 0.871, 1.025, 1.05 and 1.2 (absorption at 695 nm), respectively. In most of the hydrolysis times, the total antioxidant capacity in the samples treated with ultrasound with 100% power was higher than the samples treated with 40 and 70% power. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40, 70 and 100% ultrasound power were 2.03, 2.40, 2.44 and 2.51(absorption at 700 nm), respectively. The highest iron ion chelation power in untreated and treated
Introduction
The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria ananassa cv. qingxiang) is one of the most popular and widely consumed berries due to its taste, sweetness and healthy function. The taste of strawberry is related to its hardness, viscosity, sugars, protein, total soluble solid, titratable acidity content and minerals like P, K, Ca and Fe. It is a good source of polyphenolic compounds such as flavanols and has antioxidant activity. This, together with higher vitamin C content in strawberries, contributes beneficial effects on the maintenance of consumer health. Strawberry has higher antioxidant activities than orange, grape, banana, apple, etc. Strawberries are among the fruits sensitive to mechanical and physiological damage and have a fast metabolism and deterioration during the storage period. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage.
Materials and Methods
The experiment was conducted in a completely randomized design, in a 5 x 4 factorial scheme (5 treatments x 4 periods evaluated), with four replications The first variable was the type of material with different concentrations in five levels including 0, 0.3%, 0.6% carvacrol, the combination of chitosan with 0.3% and 0.6% carvacrol, and the second variable was storage time in four periods including 0, 10, 20, 30 days of storage. The harvested fruits were kept at 4°C and with a relative humidity of 90±5% and parameters such as weight loss, pH, firmness of the fruit tissue, acidity (TA), soluble solids (TSS) and taste index, vitamin C, phenol and flavonoid, fruit shelf life (number of days) during the storage period were investigated and studied.
Results and Discussion
The ANOVA results showed that the effect of the type of treatment and storage time on all investigated traits except for the firmness of the fruit texture was significant at the probability level of 1%. The fruits treated with the combination of chitosan and carvacrol 0.6% had more texture firmness, vitamin C, total phenol content and the amount of soluble solids and better shelf life than the control. In all four storage times, the highest content of total phenol (2.49 mg of gallic acid per 100 gr FW), total flavonoid (0.435 mg of Quercetin per 100 gr FW) and firmness (3.80 N) was related to the combined treatment of chitosan with carvacrol 0.6% and the lowest amount was related to the control. The firmness of the fruit tissue gradually decreased during storage, but this process was observed at a significantly slower rate in the treated fruits.
Conclusion
Considering the increase of 10 and 12 days of shelf life post- harvest of the combined treatment of chitosan + 0.6% carvacrol compared to other treatments and the control, henc
Introduction
Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several products can be produced, including milk concentrate used for cheese production, low-lactose dairy products, milk protein concentrate, and serum proteins for dietary supplements. The efficiency and cost of a membrane process depend on the percentage of rejection of the soluble components. Therefore, the use of concentrated milk made by ultrafiltration in the production of various dairy products depends on the efficiency of the membrane process and the changes in milk components during this process. On the one hand, the physicochemical properties of camel milk are different from those of cow milk, especially in terms of type and amount of protein. Because significant differences exist between the physicochemical properties of camel and cow milk, likely, the membrane processing conditions and the physicochemical properties of their products will be different completely. Although many studies have been conducted on the efficacy of the ultrafiltration processing of cow milk, there is no information about the efficacy of camel milk ultrafiltration, and most of the research done regarding optimizing is based on classical algorithms, Therefore, in this study, the effects of transmembrane pressure and temperature on the solutes rejection (protein, lactose, ash, and total solids) during camel milk ultrafiltration process were investigated, Then, these properties were optimized using particle swarm algorithm. Also, because the performance of the particle swarm algorithm is highly dependent on related parameters such as the number of iterations, the number of particles, accelerate constant, inertia weight, and velocity of the particles, so before optimization, the effect of these parameters on optimal responses were examined by partial least squares regression (PLS).
Materials and Methods
In this study, a pilot crossflow ultrafiltration system was used. A UF membrane (Model 3838 HFK-131, Koch membrane systems, Inc., USA) made of polysulfone amid (PSA) with MWCO of 20 kDa was applied. Camel milk was purchased from a local market in Mashhad and for camel skim milk production, its fat was separated by a pilot plant milk fat separator in the Food Research Complex, Ferdowsi University of Mashhad. The weight percentages of protein, fat, lactose, ash, and total solids of UF permeate samples were measured by ISO 8968-1:2014, ISO 1211: 2010, ISO 26462/IDF 214:2010, ISO 5544:2008, and ISO 6731:2010 at two replications, respectively. the process treatments were performed in the form of a central composite design (CCD) (5 replications at the central point) for two independent variables at three levels so that the total number of 13 treatments was obtained. The data were modeled using the statistical software of Design Expert (version 11) based on the response surface methodology and eac
More from Iranian Food Science and Technology Research Journal (13)
Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Para...
Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade
1. سلیمانپورتمام
،همکاران و
حالل روش به ژالتین ذرات نانو تولید
غذایی صنایع در استفاده برای زدایی
463
Research Article
Homepage: https://ifstrj.um.ac.ir
Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as
Food-grade
N. Soleimanpoor Tamam1
, A. Arianfar 2*
, V. Hakimzadeh 3
, B. Emadzadeh 4
Received: 2022.02.05
Revised: 2022.06.23
Accepted: 2022.09.11
Available Online: 2022.09.11
Introduction
Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived
from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic
and photography industries. Global gelatin demand for food and non-food products is increasing. Two important
properties of nanoparticles are: Increasing the surface-to-volume ratio of nanoparticles causes the atoms on the surface to
have a much greater effect on their properties than the atoms within the particle volume. The effects of quantum size,
which is the second feature. Methods for preparing nanoparticles from natural macromolecules: In general, two major
methods for making protein nanoparticles have been reported Emulsion-solvent evaporation method and sedimentation
or phase separation method in aqueous medium. Numerous methods have been reported for the preparation of
nanoparticles from natural macromolecules. The first method is based on emulsification and the second method is based
on phase separation in aqueous medium. In the first method, due to the instability of the emulsion, it is not possible to
prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-
solvent method which is based on phase separation was proposed to prepare nanoparticles from natural macromolecules.
Materials and Methods
Type B (cow) gelatin was purchased from processing company with Bloom 260-240 food and pharmaceutical Iran
solvent gelatin solution of 25% aqueous acetate glutaraldehyde from Iran Neutron Company. Two-stage anti-solvent
method was used to produce gelatin nanoparticles. Then, to form nanoparticles, acetone was added dropwise while stirring
until the dissolved acetone begins to change color and eventually turns white, which indicates the formation of
nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and finally centrifuged.
Results and Discussion
The results showed that with increasing gelatin concentration, nanoparticle size and PDI increased significantly.
According to the announced results, the solvent has a direct effect on the size. Therefore, the best mixing speed is
determined to achieve the smallest particle size. Zeta potential is the best indicator for determining the electrical status of
the particle surface and a factor for the stability of the potential of the colloidal system because it indicates the amount of
charge accumulation in the immobile layer and the intensity of adsorption of opposite ions on the particle surface. If all
the particles in the suspension are negatively or positively charged, the particles tend to repel each other and do not tend
to accumulate. The tendency of co-particles to repel each other is directly related to the zeta potential. Fabricated gelatin
nanoparticles have a stable structure, and are heat resistant. These nanoparticles are ready to be used to accept a variety
of aromatic substances, compounds with high antioxidant properties, a variety of vitamins and heat-sensitive substances.
1, 2 and 3- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
(*- Corresponding Author Email: a_aria_1443@yahoo.com)
4- Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Iran
DOI: 10.22067/ifstrj.2022.74716.1137
How to cite this article:
Soleimanpoor Tamam, N., Arianfar, A., Hakimzadeh, V., & Emadzadeh, B. (2023). Production of gelatin
nanoparticles by solvent dissolution method for use as food- grade. Iranian Food Science and Technology Research
Journal, 19(4), 463-476. (In Persian with English abstract). https://doi.org/10.22067/ifstrj.2022.74716.1137
ایران غذایی صنایع و علوم پژوهشهای نشریه
جلد
19
شماره ،
4
،
مهر
-
آبان
1402
.ص
476
-
463
Iranian Food Science and Technology
Research Journal
Vol. 19, No. 4, Oct.-Nov. 2023, p. 463-476
2. 464
جلد ،ایران غذایی صنایع و علوم پژوهشهای نشریه
19
شماره ،
4
،
مهر
-
آبان
1402
Conclusion
The results of this study showed that the optimal conditions for the production of a particle of 88.6 nm at 40 ° C, the
volume of acetone consumption was 15 ml, concentration 200 mg and speed 1000 rpm, and the morphology of gelatin
nanoparticles have resistant, spherical polymer structure and mesh with a smooth surface that can be clearly seen under
an electron microscope.
Keywords: Gelatin, Nanoparticle, Optimization, Two-step desolvation method
12. 474
جلد ،ایران غذایی صنایع و علوم پژوهشهای نشریه
19
شماره ،
4
،
مهر
-
آبان
1402
مورفولوژی بررسی
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بهینه و حالل ضد روش با ژالتین ذرات
اندازه کردن
حجم ،ژالتین غلظت مانند عواملی نظر از شده تولید ذرات
می زدن هم سرعت و دما ،مصرفی استون
.باشد
طبق
نتا
یج
از حاصل
،پژوهش این
شرا
یط
مطلوب
برا
ي
تول
ید
ذر
اندازه با ه
6
/
88
نانومت
،ر
مصرف
15
م
یلی
ل
یتر
استون
در
دما
ي
40
درجه
سانتی
گراد
با
غلظت
200
م
یلی
گرم
میلی در
لیتر
سرعت و
1000
دق در دور
یقه
می
ادامه در .باشد
خصوصیات
و
ساختار
نانوذرات
تهیه
شده
با
استفاده
از
تکنیک
هاي
FT-
IR
( ایکس اشعه پراش ،
XRD
آنالیز ،)
حرارتی
وزن
سنجی
(
TGA
،)
میکروسکوپ با نانوذرات مورفولوژي و زتا پتانسیل
هاي
الکترونی
(
SEM, AFM
.گرفت قرار بررسی مورد )
که است آن از حاکی نتایج
ژالت نانوذرات
ین
ساخته
شده
،مقاوم پلیمري شبکه و اسکلت داراي
ب
ه
کروي صورت
دارا
ي
صاف سطح
ی
م با که است
یکروسکوپ
الکترون
ی
به
قابل وضوح
است مشاهده
.
براي استفاده پتانسیل ،نانوذرات این
آنتی خاصیت داراي ترکیبات ،معطر مواد انواع پذیرش
اکسیدانی
ب
،اال
ویتامین انواع
می دارا را حرارت به حساس مواد و ها
.باشد
منابع
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،همکاران و
حالل روش به ژالتین ذرات نانو تولید
غذایی صنایع در استفاده برای زدایی
475
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جلد ،ایران غذایی صنایع و علوم پژوهشهای نشریه
19
شماره ،
4
،
مهر
-
آبان
1402
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