Iranian Journal of Nutrition Sciences & Food Technology最新文献

Optimization of Berberine Extraction Conditions from Seedless Barberry and Microencapsulation of the Extract using Complex Coacervation and Gelatin/ Tragacanth (Astragalus rahensis) 无籽小檗碱提取工艺优化及明胶/黄芪复合凝聚微胶囊化

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.111

M. Keshkaran, M. Mizani, MA Ebrahimzadeh Mousavi, M. Mohammadifar, R. Azizinejad

{"title":"Optimization of Berberine Extraction Conditions from Seedless Barberry and Microencapsulation of the Extract using Complex Coacervation and Gelatin/ Tragacanth (Astragalus rahensis)","authors":"M. Keshkaran, M. Mizani, MA Ebrahimzadeh Mousavi, M. Mohammadifar, R. Azizinejad","doi":"10.52547/nsft.17.1.111","DOIUrl":"https://doi.org/10.52547/nsft.17.1.111","url":null,"abstract":":فده و هقباس یب کشرز هناد Berberis vulgaris هیذغت و شخب یتملاس ،ینامرد تارثا اب یدنمشزرا تابیکرت یواح ناریا یموب لوصحم زا یا یم نیربرب هلمج هدمع شخب هک دشاب یم رده هب تاعیاض تروص هب هایگ نیا زا یا .دور فده هنیهب رضاح قیقحت زا نیربرب جارختسا طیارش یزاس یتنآ تیلاعف نازیم نیرتشیب اب لماک هایگ دیسکا زیر ،ینا قاحلا شور هب هراصع یناشوپ ،سرتسد رد رمیلپویب ود زا هدافتسا اب یبیکرت یاریتک/نیتلاژ کرپ (Astragalus rahensis) یگژیو یسررب و یم بوطرم لوسپکورکیم یکیزیف یاه دشاب . شور و داوم :اه هنیهب ز لماش جارختسا دنیآرف زا روتکاف هس هیاپ رب خساپ حطس شور هب یزاس دصرد و امد ،نام بآ/للاح اب حطس هس رد 5 تیلاعف نازیم و لااب ییآراک اب عیام یفارگوتامورک شور هب هراصع رد نیربرب تظلغ و ماجنا یزکرم هطقن یتنآ یارش ات زیلانآ نآ ینادیسکا هنیهب ط قاحلا شور هب هنیهب هراصع .ددرگ نییعت بسن هس اب اریتک/نیتلاژ بیکرت ود زا یبیکرت ت 1:1 ، 1:2 و 2:1 w/w زیر یاهرتماراپ و هدش یناشوپ لوسپکورکیم یپوکسورکیم راتخاس و تیللاح ، تارذ هزادنا ،ییآراک ،هدزاب بوطرم یاه اهنآ زا نیربرب شیاهر نازیم و دش عقاو یسررب دروم . هتفاي اه : نامز تدم رد ،جارختسا هنیهب طیارش 5 / 1 یامد ،تعاس C ͦ 9 / 22 تبسن اب و 55 % تیبولطم اب بآ/للاح 88 / 1 نیگنایم .دش نییعت لوسپکورکیم رطق یحطس دودحم رد اه 31 / 51 15 / 91 نورکیم یم دشاب تبسن اب لوسپک . w/w 1:2 یلپ/نیئتورپ یاراد دیراکاس هدزاب نیرتشیب 1 / 95 % تبسن اب لوسپک و 2:1 تیللاح نیرتشیب یاراد 11 % کی اه هنومن مامت رد ییآراک نازیم و ناس دودح و 1 ± 96 % تسا . هجیتن :يریگ قاحلا شور تبسن اب اریتک/ نیتلاژ یریگراکب اب یبیکرت 1:2 اب نیربرب هنیهب هراصع بوطرم لوسپکورکیم دیلوت تهج ، نیرتشیب زا رتمک هزادنا و مک تیللاح ،ییآراک و یهدزاب 111 یم هیصوت و داهنشیپ نورکیم ددرگ . :يدیلك ناگژاو یتنآ تیلاعف ،نیربرب هراصع تیللاح ،ییآراک و یهدزاب ،بوطرم لوسپکورکیم ،یناشوپزیر ،ینادیسکا","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131459900","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}

引用次数: 1

Prevalence of Geographic Tongue and Its Relation with Food Allergy and Familial History in Patients Referred to Semnan Dental Faculty (2018–2019) Semnan牙科学院转诊患者地理舌的患病率及其与食物过敏和家族史的关系(2018-2019)

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.57

M. Jalili Sadrabad, E. Nourmohammadi, R. Ghorbani, M. Davari

{"title":"Prevalence of Geographic Tongue and Its Relation with Food Allergy and Familial History in Patients Referred to Semnan Dental Faculty (2018–2019)","authors":"M. Jalili Sadrabad, E. Nourmohammadi, R. Ghorbani, M. Davari","doi":"10.52547/nsft.17.1.57","DOIUrl":"https://doi.org/10.52547/nsft.17.1.57","url":null,"abstract":"Background and Objectives: The cause of geographic tongue is unknown and a few studies have been carried out on the associations of this lesion with food allergy. The aim of this study was to assess the prevalence of geographic tongue and its associations with food allergy and familial history in the patients referred to the Oral and Maxillofacial Medicine of Dental School, Iran. Materials & Methods: In this cross-sectional study, 936 patients were selected from those with various etiologies, who were referred to the Oral and Maxillofacial Medicine Department of Semnan Dental School, Semnan, Iran, 2018– 2019. Information was entered into checklists through existing records, visual examinations and patient inquiries. Inclusion criteria were the absence of psoriasis and absence of other mucosal diseases and exclusion criteria were patients with incomplete records, patients with no records and presence of psoriasis and other mucosal diseases. Results: In general, 936 patients referred to Semnan Dental Clinic were enrolled in this study; of whom, 8.8% (82 people) were diagnosed with geographic tongue. Risk of geographic tongue in allergic patients was 2.54 times higher than in non-allergic. Women were 2.5 times more affected than men. Age was inversely associated; hence, risk was higher at the early age. Conclusion: Based on the present study, younger women with food allergies are more likely to have geographic tongue lesions. Therefore, it is recommended to use appropriate non-allergenic diets as well as sensitivity testing to find allergens.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125686982","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}

引用次数: 0

Effects of Condition Enzymatic Hydrolysis on Degrees of Hydrolysis and Antioxidant Activity of Head Protein of Bighead (Aristichthys nobilis) 酶解条件对鳙鱼头蛋白水解度及抗氧化活性的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.123

A. Lorzani, L. Roomiani

{"title":"Effects of Condition Enzymatic Hydrolysis on Degrees of Hydrolysis and Antioxidant Activity of Head Protein of Bighead (Aristichthys nobilis)","authors":"A. Lorzani, L. Roomiani","doi":"10.52547/nsft.17.1.123","DOIUrl":"https://doi.org/10.52547/nsft.17.1.123","url":null,"abstract":"Background and Objectives: Enzymatic hydrolysis is an effective practical technology that recovers valuable proteins from far-less farmed fish without losing their nutritional characteristics. Enzymatic hydrolysis of protein sources such as aquatic animals is a type of protein recycling. In the present study, effects of temperature, time and concentration of papain enzyme on hydrolysis degree and antioxidant activity of the hydrolyzed protein of carp ( Aristichthys nobilis ) have been investigated. Materials & Methods: Hydrolyzed protein of bighead carp heads was prepared using papain enzyme (1:100) for 4 h. Variables to achieve the best hydrolysis conditions included temperatures of 35, 37, 39 and 42 °C, hydrolysis times of 30, 48, 72 and 96 min and enzyme concentrations of 2, 4, 5 and 10%. Results: Results of this study showed that hydrolyzed protein at 42 °C, 5% enzyme concentration and 72 min included the highest antioxidant activity (0.44% ±45.25). The highest hydrolysis degree reported at 42 °C, 96 min and 10% enzyme concentration was 0.90% ±27.36. Conclusion: Based on the results, it can be concluded that the disposable components of bigheads, including heads, can be used as sources of natural antioxidants.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126778503","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}

引用次数: 0

Effects of Whole Oleaster Fruit Powder on Glycemic and Satiety Indices of Sugar Free Biscuits 全油橄榄果粉对无糖饼干升糖指标和饱腹感指标的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.9

J. Heidari, F. Shishehbor, M. Veissi, A. Saki Malehi, B. Helli, M. Shiri-Nasab

{"title":"Effects of Whole Oleaster Fruit Powder on Glycemic and Satiety Indices of Sugar Free Biscuits","authors":"J. Heidari, F. Shishehbor, M. Veissi, A. Saki Malehi, B. Helli, M. Shiri-Nasab","doi":"10.52547/nsft.17.1.9","DOIUrl":"https://doi.org/10.52547/nsft.17.1.9","url":null,"abstract":"Background and Objectives: Consumption of foods with low glycemic index (GI) decreases risks of chronic diseases and obesity. In the present study, effects of whole oleaster fruit powder (WOP) on GI, glycemic load (GL) and satiety index of plain biscuits prepared from white wheat flour were investigated. Materials & Methods: In this randomized crossover study for assessing GI and GL, ten healthy individuals consumed one of three types of biscuits (plain, with 25% WOP and 50% WOP) or glucose solution on four various days at one-week intervals. Blood sugar was assessed at fasting and 15, 30, 45, 60, 90 and 120 min after eating the biscuits and then GI and GL were calculated. To assess SI, 20 healthy individuals consumed either white bread (reference food) or one of the three biscuits on four various days at one-week intervals. Satiety was assessed in the fasting state and every 15 min to 2 h after eating. Then, SI was calculated. Results: The GI of plain biscuits was in the upper range (71.7) which decreased to the lower range (50 and 42.9, respectively) by substitution of 25 and 50% WOP ( p < 0.001). Glycemic load of plain biscuits decreased from the upper range (12.03) to the lower range (7.60 and 5.38, respectively) ( p < 0.001). Satiety index of 50% WOP biscuits (114.65) increased significantly, compared to that of plain biscuits (91.81) ( p < 0.05). Conclusion: Replacing whole oleaster fruit powder with white wheat flour not only decreased GI and GL of simple biscuits, but also significantly increased their satiety indixes.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127967741","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}

引用次数: 0

Effects of Crocin Down-Regulation on Enzymatic Antioxidant Profile in C2C12 Cells 藏红花素下调对C2C12细胞酶促抗氧化谱的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.1

F. Hoseini Balam, Ghazaleh Shimi, H. Zand, A. Ghorbani

{"title":"Effects of Crocin Down-Regulation on Enzymatic Antioxidant Profile in C2C12 Cells","authors":"F. Hoseini Balam, Ghazaleh Shimi, H. Zand, A. Ghorbani","doi":"10.52547/nsft.17.1.1","DOIUrl":"https://doi.org/10.52547/nsft.17.1.1","url":null,"abstract":"Background and Objectives: Free radicals are produced by cell normal metabolism in normal physiological conditions such as the process of cellular respiration, which is scavenged by enzymatic and non-enzymatic antioxidant systems. Intake of antioxidants from food sources has always been considered in nutrition research. Therefore, the aim of the present study was to investigate antioxidant effects of crocin on the expression profile of genes involved in the enzymatic antioxidant systems in muscle cells. Materials & Methods: After culturing and several passages, C2C12 muscle cells were differentiated into myotube cells and treated with various concentrations of crocin (10, 25, 50 and 100 μM) for 24 h. Gene expression of antioxidant enzymes (SOD1, SOD2, Gpx1 and catalase) was assessed using real-time polymerase chain reaction. Results: Crocin significantly decreased expression of SOD2, Gpx1 and catalase genes ( p <0.05) with no effects on expression of SOD1 gene. Conclusion: Findings of this study showed that receiving exogenous antioxidants such as crocin could possibly decrease needs of expression of enzymatic antioxidant genes through strengthening non-enzymatic antioxidant defense systems. However, further studies are needed to verify the results.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114760808","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}

引用次数: 0

Study of the Physicochemical and Rheological Behaviors of Hybrid Oleogels Based on Monoacylglycerol and Carboxymethyl Cellulose 单酰基甘油和羧甲基纤维素杂化油凝胶的理化和流变行为研究

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.65

M. Naderi, A. Ziaiifar, L. Rashidi, M. Jafari

{"title":"Study of the Physicochemical and Rheological Behaviors of Hybrid Oleogels Based on Monoacylglycerol and Carboxymethyl Cellulose","authors":"M. Naderi, A. Ziaiifar, L. Rashidi, M. Jafari","doi":"10.52547/nsft.17.1.65","DOIUrl":"https://doi.org/10.52547/nsft.17.1.65","url":null,"abstract":"Background and Objectives: Due to the hydrophilic nature of cellulose derivatives which are widely used in food industries, special methods should be used to dissolve these compounds in oil. In this study, carboxymethylcellulose (CMC) was used to increase strength of monoacylglycerol (MAGs) gels. In the present study, simultaneous effects of MAG and CMC on the production of hybrid oleogels were investigated. Materials & Methods: Using emulsion-encapsulation method, CMC as a hydrophilic oleogelator was coated on the surface of monoacylglycerols as a lipophilic oleogelator. Relevant oleogels were prepared using 10% concentration of each of the oleogels (CMC90, CMC80 and CMC70) and their physicochemical characteristics [induction period of oxidation, SFC (%), crystallization kinetics] and rheological characteristics [sweep temperature test, sweep frequency test and three interval thixotropy test (3ITT)] were investigated. Results: Regarding oxidative stability, simultaneous use of MAG and CMC did not significantly increase oxidation of the samples. Nso significant differences were seen between the induction period of crystallization and crystallization rate of the hybrid oleogels. Microstructure images of the samples showed that the hybrid oleogels made with a 30:70 ratio of MAG and CMC included stronger structures, compared to other samples. Rheological assessment showed that the hybrid oleogel included solid-like behaviors based on the frequency and temperature sweep tests. Accordingly, hybrid oleogels demonstrated greater structural recoveries (greater than 70%), compared to the control sample. Conclusion: In conclusion, CMC is able to strengthen structuring effects of MAG to produce high-strength hybrid oleogels. Therefore, hybrid oleogels can be used as base stocks in production of a variety of margarine and shortening.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114786901","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}

引用次数: 0

Fast Food Consumption Status and Its Determinants in Iranian Population During COVID-19 Outbreak 新冠疫情期间伊朗人群快餐消费状况及其影响因素

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.45

N. Ezzeddin, N. Kalantari

{"title":"Fast Food Consumption Status and Its Determinants in Iranian Population During COVID-19 Outbreak","authors":"N. Ezzeddin, N. Kalantari","doi":"10.52547/nsft.17.1.45","DOIUrl":"https://doi.org/10.52547/nsft.17.1.45","url":null,"abstract":"Background and Objectives: Fast-food consumption is associated with obesity and non-communicable diseases, leading to the severity of COVID-19 status. The aim of this study was to investigate fast-food consumption status and its determinants in Iranian population during the epidemic. Materials & Methods: This cross-sectional study was carried out on 891 Iranian adults from most regions of the country (February to April 2021) using social media. Data were collected via demographic and socioeconomic information questionnaire, fast food consumption questionnaire, COVID-19 fear scale and self-reported preventive behaviors against COVID-19 questionnaire. Nine-item fast-food consumption questionnaire assessed frequency, type and expenditure of fast-food consumption. It also assessed reasons of the tendency and motivators to fast-food consumption. Data were analyzed using IBM SPSS Software v.22. Results: Most of the participants were married (61.9%) and employed (27%) with associate or bachelor degrees (49.5%). Fast-food consumption was reported in 59.7% of the participants. Consumption reduction of fast foods due to the epidemic was also reported as nearly 73.7%. Most repeatedly consumed fast foods were pizzas followed by sandwiches. Results showed that age, family size and income, employment status and self-reported preventive behaviors against COVID-19 were the predictors of fast-food consumption (p < 0.05). However, other variables, including sex, marital status, educational level and fear of COVID-19 had no significant association with fast-food consumption (p > 0.05). Conclusion: Consumption of fast foods has decreased during the pandemic. Fast-food consumption was inversely associated to the score of self-reported preventive behaviors against Covid-19. Persistence in decrease of fast-food consumption can include long-term positive effects on the community health. © 2022, National Nutrition and Food Technology Research Institute. All rights reserved.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127942062","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}

引用次数: 0

Effects of Grape Juice Consumption on Fatigue and Sleep Quality in Women with Breast Cancer During Radiation Therapy-Controlled Clinical Trial-Pilot Article 在放疗控制的临床试验中，葡萄汁摄入对乳腺癌妇女疲劳和睡眠质量的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.19

Z. Nazari, Z. Alboghobeish, E. Hejazi, A. Rakhsha, M. Houshyari, AR Bahrami

{"title":"Effects of Grape Juice Consumption on Fatigue and Sleep Quality in Women with Breast Cancer During Radiation Therapy-Controlled Clinical Trial-Pilot Article","authors":"Z. Nazari, Z. Alboghobeish, E. Hejazi, A. Rakhsha, M. Houshyari, AR Bahrami","doi":"10.52547/nsft.17.1.19","DOIUrl":"https://doi.org/10.52547/nsft.17.1.19","url":null,"abstract":"Background and Objectives: Fatigue and sleep disturbance are side effects of radiation therapy. Grape juice is a traditional product rich in antioxidants and polyphenols that have been shown to include positive effects on improving fatigue and sleep disorders. The aim of this study was to assess effects of grape juice consumption on fatigue and sleep quality in women with breast cancer undergoing radiation therapy. Materials & Methods: In this controlled clinical trial, 44 women with breast cancer aged 18–70 years were randomly divided into intervention and control groups. The intervention group consumed 100 g of grape juice daily from the beginning of treatment until five weeks and the control group did not consume any medications or placebo. Fatigue scores and sleep quality were assessed and compared between the two groups at the beginning and end of the study using fatigue questionnaires (MFSI-SF) and sleep quality questionnaires (PSQI). study using fatigue and sleep quality questionnaires(MFSI-SF, PSQI ). Data analysis was carried out using paired t-test and independent t-test. Results: In this study, physical fatigue scales were significantly different between the two groups with the consumption of grape juice ( p < 0.05), but the overall fatigue rates were not significant between the two groups ( p ≥ 0.05). By examining the scores linked to sleep quality, it was shown that the sleep disorder scale of the intervention group significantly decreased, compared to the control group ( p < 0.05). In the overall quality of sleep or PSQI, significant differences were not observed between the two groups ( p ≥ 0.05). Conclusion: Findings of the present study reveal that consumption of grape juice can decrease side effects of radiation therapy (physical fatigue and sleep disorders) in women with breast cancer.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130482063","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}

引用次数: 1

Effects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics of Kashk-e-Zard 发酵剂类型和大麦粉替代水平对Kashk-e-Zard营养特性的影响

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.91

P. Hamidi, M. Najafi, M. Tavakoli

{"title":"Effects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics of Kashk-e-Zard","authors":"P. Hamidi, M. Najafi, M. Tavakoli","doi":"10.52547/nsft.17.1.91","DOIUrl":"https://doi.org/10.52547/nsft.17.1.91","url":null,"abstract":"Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutritional and sensory characteristics of Kashk-e-Zard. Materials & Methods: In this study, effects of adding barley flour (0, 15 and 30%) and starter type (no inoculation, Saccharomyces cerevisiae PTCC 5052, Lactobacillus delbrueckii PTTC 1737, Lactobacillus plantarum PTCC 1058 alone and combinations of these strains) on pH, acidity, protein, digestible protein, phytic acid, zinc, availability of zinc, total phenol, antioxidant properties (DPPH) and overall acceptance of samples were assessed. Results: Results showed that all traits were affected by the type of starter and the level of replacement with barley flour ( p < 0.05). By increasing barley flour replacements, quantities of protein, phytic acid and phenol and antioxidant characteristics increased, compared to the control sample (zero replacement level with no inoculation). Moreover, microbial inoculation decreased phytic acid content and increased protein digestibility, zinc uptake, antioxidant characteristics and overall acceptability, compared to the control sample ( p <0.05). Conclusion: Regarding indicators of protein content, zinc uptake, protein digestibility and overall acceptance of the samples, a replacement level of 15% of barley flour with Lactobacillus plantarum and Saccharomyces cerevisiae is recommended for the preparation of Kashk-e-Zard.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132928251","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}

引用次数: 0

Development and Characterization of a Novel Edible Film Based on Carboxymethylcellulose-Beta-Glucan Containing Inulin: Mechanical, Barrier and Structural Characteristics 含菊糖羧甲基纤维素- β -葡聚糖可食性薄膜的研制与表征:机械、屏障和结构特性

Iranian Journal of Nutrition Sciences & Food Technology Pub Date : 2022-04-01 DOI: 10.52547/nsft.17.1.101

S. Seyedzadeh-Hashemi, V. Mofid, M. Hosseini, R. Mohammadi, A. Mortazavian, S. Shojaee-Aliabadi

{"title":"Development and Characterization of a Novel Edible Film Based on Carboxymethylcellulose-Beta-Glucan Containing Inulin: Mechanical, Barrier and Structural Characteristics","authors":"S. Seyedzadeh-Hashemi, V. Mofid, M. Hosseini, R. Mohammadi, A. Mortazavian, S. Shojaee-Aliabadi","doi":"10.52547/nsft.17.1.101","DOIUrl":"https://doi.org/10.52547/nsft.17.1.101","url":null,"abstract":"Background and Objectives: Bioactive packaging systems (coatings/films) are novel technology concepts in food industries. Bioactive compounds such as antioxidants, vitamins, probiotics and prebiotics are designed to be included in coatings or coating materials that directly affect health of consumers. The aim of this study was to assess feasibility of producing prebiotic edible films by adding inulin to the film based on carboxymethyl cellulose and beta-glucan and to investigate film mechanical, barrier and structural characteristics. Materials & Methods: In this study, various concentrations of inulin (0, 2 and 4% w/v) were added to carboxymethylcellulose/beta-glucan solutions. Then, mechanical (tensile strength and elongation at break), barrier (oxygen and water permeability), optical (opacity, a, b and L) and structural characteristics of the films were compared with each other. Results: Inulin included plasticizing effects in all treatments. Thus, tensile strength decreased and hydrophilicity, oxygen permeability and elongation at break increased significantly ( p < 0.05). Fourier-transform infrared spectroscopy analysis showed that hydrogen bonds were the major force between carboxymethylcellulose, beta-glucan and inulin, which increased flexibility and water affinity of the films. Conclusion: Although addition of inulin improved composite films via increases in elongation at break and decreases in oxygen permeability of the composite films, their hydrophilicities increased as well. Therefore, these films include the potentials in cases, where packaging hydrophilicity is an advantage such as edible coating used in food products. However, further studies seem necessary.","PeriodicalId":378980,"journal":{"name":"Iranian Journal of Nutrition Sciences & Food Technology","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128908807","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}

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Iranian Journal of Nutrition Sciences & Food Technology最新文献