Iranian Journal of Nutrition Sciences and Food Technology最新文献

{"title":"Roles of Traumatic Childhood Experiences in Predicting Binge Eating Disorder Mediated by Early Maladaptive Schemas","authors":"Z. Haji Seyed Taghiataghavi, H. Poursharifi, F. Meschi, H. Hassanabadi, M. Rezaei","doi":"10.52547/nsft.16.2.131","DOIUrl":"https://doi.org/10.52547/nsft.16.2.131","url":null,"abstract":"Background and Objectives: The relatively high prevalence of binge eating disorder and its negative effects such as decreased quality of life and impaired individual and social functions have made this disorder an important issue in health systems of various countries, including Iran. The aim of this study was to investigate roles of traumatic childhood experiences in predicting binge eating disorder mediated by early maladaptive schemas. Materials & Methods: The present study was a correlational study. Statistical population of the study included men and women aged 23–65 years, who referred to health centers in Tehran as well as Internet users of these centers and their associated social media, 2019–2020. Totally, 409 people were selected using convenience sampling method. Bing eating scale, Yang's early maladaptive schemas questionnaire and childhood traumatic experiences checklist were used to collect data. Data analysis was carried out using SPSS Statistical Analysis Software v.25, AMOS Software v.24 and structural equation analysis. Results: Results showed that primary traumatic experiences with direct effect size of 0.19 and effect size of 0.23 due to early maladaptive schemas included significant effects on binge eating disorder ( p < 0.01). Conclusion: Results of this study demonstrated that prevention of traumatic childhood experiences and use of educational and therapeutic interventions based on schema therapy can decrease the rate of binge eating disorder and its negative effects.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42730577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relationships between the Dietary Diversity Scores of Children and Mothers and the Anthropometric Statuses of Preschool Children","authors":"Fatemeh Eyvazi, P. Mirmiran, M. Abdollahi, R. Rasekhmagham, N. Borumandnia, G. Eslamian, A. Haghighian Roudsari, A. Ahmadigol, M. Ajami *","doi":"10.52547/nsft.16.2.25","DOIUrl":"https://doi.org/10.52547/nsft.16.2.25","url":null,"abstract":"Background and Objectives: Dietary diversity score is a nutrient intake adequacy index associated with the child growth. As mothers make the most important decisions affecting dietary patterns for their families and children, this study investigated possible relationships between the dietary diversity scores of children and mothers and the anthropometric statuses of preschool children for the first time in Iran. Materials & Methods: In total, 236 children and their mothers participated in this cross-sectional study. Data about mothers and children weight, height and dietary diversity scores were collected using food recall questionnaires and dietary diversity questionnaires, respectively. Then, mothers and children were categorized into good, medium and weak dietary diversity score groups based on the protocols by the United Nation Food and Agricultural Organization. Furthermore, households were categorized into three major groups (low, middle and high) based on their socioeconomic statuses. Results: This study showed that child weight-for-age ( p = 0.013) and weight-for-height ( p = 0.03) included significant relationships with the mothers dietary diversity scores. Conclusion: The better the mothers dietary diversity scores were, the more likely they were to have children with normal weight for height, weight for age and height for age values, compared to mothers with low dietary diversity scores.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48271282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City","authors":"B. Alizadeh Behbahani, M. Noshad, H. Jooyandeh","doi":"10.52547/nsft.16.2.111","DOIUrl":"https://doi.org/10.52547/nsft.16.2.111","url":null,"abstract":"Background and Objectives: Lactobacillus spp. are widely distributed in environment as well as dairy products. During the fermentation process, these microorganisms produce various compounds such as organic acids and bacteriocins with antimicrobial activities. The aims of this study were to isolate and identify lactobacilli from local yogurts of Behbahan, Iran, and assessment of antimicrobial activity of the bacteriocins produced by these lactobacilli. Materials & Methods: In this study, the lactobacilli isolates were identified using 16S rRNA gene analysis. Antimicrobial effects of the bacteriocins were studied against five pathogenic bacteria using well diffusion and disk diffusion methods. Effects of proteolytic enzymes, heat and pH on these compounds were investigated as well. Results: Results of the well diffusion and disk diffusion methods showed that the most inhibitory effects on Shigella dysenteriae, Staphylococcus aureus , Pseudomonas aeruginosa , Micrococcus luteus and Listeria innocua belonged to Lactobacillus plantarum , Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus buchneri respectively. Micrococcus luteus was the most susceptible and Pseudomonas aeruginosa was the most resistant pathogens to effects of the bactericidal compounds. Antimicrobial compounds were inactivated by the proteolytic enzymes; however, the compounds preserved their resistance to heat and pH. Conclusion: Bacteriocins produced by native lactobacilli are able to inhibit activity of various pathogenic microorganisms in foods and can be used as safe, harmless biological preservatives.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45401805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of a Voltammetric Biosensor in Combination with HPLC to Detection of Aflatoxin M1 in Milk","authors":"F. Ahmadi, M. Hojatoleslami, H. Kiani, H. Molavi","doi":"10.52547/nsft.16.2.89","DOIUrl":"https://doi.org/10.52547/nsft.16.2.89","url":null,"abstract":"Background and Objectives: Aflatoxin M1 is one the most important mycotoxin contaminants of milks. Various methods have been described to detect aflatoxins in milks, including chromatography, enzyme-linked immunosorbent assay and colorimetry. Regarding high sensitivity of electrochemical sensor based methods, the aim of the present study was to fabricate an accurate sensitive voltametric biosensor for the rapid detection of aflatoxin M1. Materials & Methods: In the present study, a biosensor based on magnetic and gold nanoparticles modified with pencil graphite electrodes was combined with high-performance liquid chromatography to identify aflatoxin M1. Electrochemical behaviors of the biosensor were investigated at various stages of fabrication, including immobilization of magnetic nanoparticles, gold nanoparticles, aptamers and analytics using cyclic voltammetry and electrochemical impedance spectroscopy techniques. Results: Results showed that the current peak and charge transfer resistance respectively increased and decreased as the nanoparticles were immobilized, while the current peak and charge transfer resistance increased, compared to the unmodified electrode with the aptamer and analytics immobilization. Assessment of the functional characteristics revealed that the biosensor desirable repeatability (4.6%), reproducibility (8.8%) and acceptable stability (14 days). The biosensor limit of detection was 40 ng/l and the recovery proportion range was reported 93.5–89.6 and 102–105 for biosensor and high-performance liquid chromatography, respectively. Conclusion: The suggested biosensor presented a limit of detection lower than that of Iranian national standard for milk (100 ng/l). Analysis of aflatoxin M1 contaminated milk samples using the biosensor showed a recovery proportion range close to that of high-performance liquid chromatography.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43787065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts","authors":"S. Nowrouzi, M. Ghods Rohani, H. Rashidi","doi":"10.52547/nsft.16.2.69","DOIUrl":"https://doi.org/10.52547/nsft.16.2.69","url":null,"abstract":"Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat yoghurt were studied. The low-fat yoghurt was stored for 14 days and then investigated on Days 1, 7 and 14 for physiochemical and sensory characteristics. Results: Results showed that increases in balangu gum content decreased syneresis and pH of the samples significantly ( p < 0.01). Increase in fat content led to a decreases in syneresis and increases in viscosity of the samples ( p < 0.01). Furthermore, results showed that increases in balango gum content increased the taste, texture, color and overall acceptance scores ( p < 0.01) while fat did not include significant effects on sensory characteristics of the samples. Based on the results, the optimum point for low-fat yoghurt production with minimum syneresis, maximum viscosity and highest taste, texture, color and total acceptance includes balangu gum content of 0.1% and fat content of 1.25%. This product includes viscosity of 1169.49 (Pascal second), syneresis of 36.75, taste score of 4.91, texture score of 4.90, color score of 4.96, total acceptance score of 4.99 and desirability index of 90.1%. Results of physiochemical characteristics after 14 days showed increases in syneresis and viscosity and decreases in pH level ( p < 0.01). Sensory specifications did not significantly vary between Days 1 and 7; however, differences were significant on Day 14, compared to Day 1 ( p <0.01). Despite these differences, samples included acceptable scores and were appropriate for consumption. Conclusion: Results of this study have shown that balangu seed gum can be used as an appropriate alternative of fats in fresh low-fat yogurts. Moreover, these yogurts can be stored for up to 14 days.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44097084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Homogeneous Liquid-Liquid Extraction in Combination with Dispersive Liquid-Liquid Microextraction Based on Deep Eutectic Solvents for the Extraction and Assessment of Phytosterols in Animal Cream Samples using Gas Chromatography Equipped with Flame Ionization Detector","authors":"K. Meshkini, M. AfsharMogaddam, J. Khandaghi","doi":"10.52547/nsft.16.2.57","DOIUrl":"https://doi.org/10.52547/nsft.16.2.57","url":null,"abstract":"Background and Objectives: Food quality and safety control is an important part of the public health assessment of food adulteration has been a key issue in recent years. Cream is a product containing milk fat and is one of the most expensive and widely consumed edible fats, which is often targeted for cheating by mixing various vegetable oils with natural milk fats. A way to detect this type of fraud is to assess phytosterols in this dairy product. Materials & Methods: In this study, homogeneous liquid-liquid extraction method combined with dispersive liquid-liquid microextraction method was used for the extraction of stigmasterol, brassicaestrol, compesterol and β-sitestrol from animal cream samples. Samples were analyzed using gas chromatography-flame ionization detection method. To achieve high efficiency, effects of various factors in each extraction step, including type and volume of the extraction solvent, volume of the separating agent, speed and duration of centrifugation in the homogeneous liquid-liquid extraction step were investigated and optimized. Moreover, type and volume of the extraction solvent and salting effects in the dispersive liquid-liquid microextraction step were investigated and optimized as well. Results: The suggested method was successfully carried on on cream samples. Limit of detection and limit of quantification of the method were in ranges of 0.92–2.1 and 2.1–6.4 ng/g, respectively. Method included a proper precision with relative standard deviation of less than ≤ 8.8 for intra and inter-day precisions. Results showed that the total phytosterol content in 21 samples (70%) was more than 3%, contrary to the legal limits by the Institute of Standards and Industrial Research of Iran. Conclusion: Results of this study have verified that the suggested method is simple and reliable, including short analysis time and high ability to extract and measure phytosterols from animal cream samples.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45403328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran","authors":"S. Zare Bidaki, J. mirzay razaz, A. Haghighian Roudsari","doi":"10.52547/nsft.16.2.45","DOIUrl":"https://doi.org/10.52547/nsft.16.2.45","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47158763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating Chemical Composition of Zataria multiflora Boiss and Ziziphora clinopodioides Essential Oils in Chitosan Nanoemulsion Coating on Growth of Aeromonas Hydrophila Inoculated in Salmon Fillets","authors":"M. Aghababaei, H. Kazemeini, M. Shahavi","doi":"10.52547/nsft.16.2.99","DOIUrl":"https://doi.org/10.52547/nsft.16.2.99","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48048619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extent of Food and Nutrition Literacy Considerations in Primary School Curriculum and Textbooks","authors":"Z. Tork, N. Omidvar, M. Dehghani, A. Doustmohammadian","doi":"10.52547/nsft.16.2.33","DOIUrl":"https://doi.org/10.52547/nsft.16.2.33","url":null,"abstract":"Background and Objectives: The aim of this study was to analyze contents of Grades 1–6 textbooks in Iran, regarding food and nutrition literacy domains and their components. Materials & Methods: This study included content analysis of primary school textbooks (Grades 1–6) in 2019–2020 academic year. Analysis included all pages of 41 books of primary schools (4878 pages). Data collection was carried out using checklists comprised of three principal domains of food and nutrition literacy, including cognitive, skill and value-attitude as well as their components. The research tool reliability was assessed based on the agreement rate between the two coders, using Holsti method. The reliability assessment was 85.29%. Results: Of all the food and nutrition literacy components in the books, 92% were related to the cognitive domain whereas 8% belonged to the skill domain of food and nutrition literacy. The value-attitude domain, including nutritional tendency, nutritional health values and cultural and social issues related to foods were mostly missing. Critical factors of food and nutrition literacy in primary school curriculum included media literacy, skills linked to food label analysis, and interactive and critical food and nutrition skills. Conclusion: In conclusion, revision of the textbook contents and curriculums is necessary to ensure that they provide acceptable levels of food and nutrition-linked skills, promoting positive attitudes of healthy eating.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45712787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preserving Antioxidant Activity and Microbial Contamination of Pomegranate Aril (cv. Malas Saveh) Using Films Containing Chitosan and Carvacrol","authors":"H. Araghi, S. Rastegar, B. Tajaddin, M. Javan NIKCHAH, M. A. Sarcheshmeh","doi":"10.52547/nsft.16.2.121","DOIUrl":"https://doi.org/10.52547/nsft.16.2.121","url":null,"abstract":"Background and Objectives: : Decreases in microbial loads of pomegranate arils and their antioxidant activity can lead to cardiovascular deceases as well as increases in the body immune system. Therefore, the objective of this study was to investigate effects of films containing chitosan and carvacrol on antioxidant activity and microbial load of pomegranate arils stored at 7 °C ±1. Materials & Methods: Anthocyanin content, antioxidant activity, microbial load and fungal colonies of the pomegranate aril packaging using films of carvacrol (0, 1 and 2%) and chitosan (0, 1 and 2%) were investigated every four days through 16 days of cold storage at 7 °C ±1. Results: The ANOVA results showed that various concentrations of carvacrol and chitosan caused significant differences in antioxidant activity and microbial load of pomegranate arils. Films containing chitosan significantly preserved the anthocyanin content, compared to the control. Film containing chitosan (2%) and carvacrol (1%) included significant effects on antioxidant activity and fungal colonies after 16 days of storage at 7 °C ±1. Conclusion: Films containing carvacrol and chitosan can be used in packaging industries due to the decreases in microbial loads.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47691028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}