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Fayyaz N.,Islamic Azad University at Quchan | Mohamadi Sani A.,Islamic Azad University at Quchan | Najaf Najafi M.,Institute of Higher Education in Food Sciences
Journal of Essential Oil-Bearing Plants | Year: 2015

The antimicrobial activity of essential oils and their derivatives has been recognized for a long time. In this study, the chemical composition and antimicrobial activity of Echinophora platyloba essential oil against Escherichia coli O157, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes and Aspergillus niger. The essential oil obtained by hydro-distillation extraction method using Clevenger apparatus. E. platyloba oil was analyzed by gas chromatography and mass spectrometry (GC-MS). Antimicrobial activity determined by detection of minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) for bacteria and minimum fungicidal concentration (MFC) for the fungi strain. Broth micro-dilution and paper disc diffusion methods used for antimicrobial activity tests. Results obtained by GC-MS analysis showed 47 constituents identified in the essential oil composition with the main compounds including: asarone (10.15 %), anethole (7.39 %), eugenol (6.74 %), dimethyl styrene (6.55 %), dimethyl styrene isomer (5.28 %), nuciferol (5.087 %). E. platyloba oil showed the MIC of 0.05, 0.05, 0.05, 0.1, 0.2 mg/ml respectively for the mentioned microbes. The inhibition zones formed by the essential oil and standard antibiotic discs showed that E. platyloba essential oil was inhibitory to all of the microbes at the concentrations of 3.12, 6.25, 12.5 and 25 mg/ml. Results confirmed the possibility of using this essential oil in food systems to prevent the growth of some foodborn microorganisms. © 2015 Har Krishan Bhalla & Sons. Source

Daraei Garmakhany A.,Islamic Azad University | Kashaninejad M.,Gorgan University of Agricultural Sciences and Natural Resources | Amiri S.S.,Institute of Higher Education in Food Sciences | Mehregan Nikoo A.R.,Gorgan University of Agricultural Sciences and Natural Resources
Minerva Biotecnologica | Year: 2013

Aim. The aim of the present study was to determine the moisture dependent physical properties of dried pomegranate seeds as a function of moisture content. Methods. In this study the moisture dependent physical properties of dried pomegranate seeds in the moisture range of 12-24% (w.b.) were determined. Results. The major diameter (length), intermediate diameter (width), minor diameter (height) and unit mass of pomegranate seeds increased from 6.90 to 7.13 mm, 3.02 to 3.20 mm, 2.44 to 2.64 mm and 0.029 to 0.039 g as the moisture content increased from 12% to 24%, respectively. The bulk density, true density and angle of repose increased, whereas the porosity decreased with the increase in moisture content. The angle of repose, bulk density and true density increased from 24.79° to 29-659°, 469-33 to 521.33 kg.m-3 and 0.825 to 0.875 kg.m-3 respectively for the same moisture increase. Conclusion. Although, the static coefficient of friction of pomegranate seeds on different surfaces incresed by increse in moisture content; this increse was not similar in all surfaces. Source

Vanvi A.,Carleton University | Vanvi A.,Institute of Higher Education in Food Sciences | Tsopmo A.,Carleton University
Journal of Chemistry | Year: 2016

The aim of this study was to determine pepsin hydrolysis conditions to produce digested oat bran proteins with higher radical scavenging activities and separate and identify peptides. Isolated proteins were then digested with different concentrations of pepsin and incubation times. Hydrolysates produced with 1: 30 enzyme substrate (E/S) ratio and 2 h possessed the highest peroxyl radical scavenging activity, 608 ± 17 μM TE/g (compared to 456-474 μM TE/g for other digests), and was therefore subsequently fractionated into eight fractions (F1-F8) by high performance liquid chromatography (HPLC). F1 and F2 had little activity because of their low protein contents. Activities of F3-F8 were 447-874 μM TE/g, 20-36%, and 10-14% in the peroxyl, superoxide anion, and hydroxyl radical tests, respectively. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to identify a total of fifty peptides that may have contributed to the activity of F3, a fraction that better scavenged radicals. © 2016 Ariane Vanvi and Apollinaire Tsopmo. Source

Akhavan Mahdavi S.,Gorgan University of Agricultural Sciences and Natural Resources | Jafari S.M.,Golestan University of Medical Sciences | Assadpoor E.,Gorgan University of Agricultural Sciences and Natural Resources | Assadpoor E.,Institute of Higher Education in Food Sciences | Dehnad D.,Gorgan University of Agricultural Sciences and Natural Resources
International Journal of Biological Macromolecules | Year: 2016

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD + GA), maltodextrin and gelatin (MD + GE), and maltodextrin (MD). Response Surface Methodology (RSM) was applied for optimization of microencapsulation efficiency and physical properties of encapsulated powders considering wall material type as well as different ratios of core to wall materials as independent variables. Physical characteristics of spray-dried powders were investigated by further analyses of moisture content, hygroscopicity, degree of caking, solubility, bulk and absolute density, porosity, flowability and microstructural evaluation of encapsulated powders. Our results indicated that samples produced with MD + GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and anthocyanin load of 24.54% and 13.82%, respectively. Under such conditions, the microencapsulation efficiency (ME) of anthocyanins could be as high as 92.83%. © 2016 Elsevier B.V. Source

Kashiri M.,Institute of Higher Education in Food Sciences | Daraei Garmakhany A.,Islamic Azad University | Dehghani A.A.,Gorgan University of Agricultural Sciences and Natural Resources
Quality Assurance and Safety of Crops and Foods | Year: 2012

Introduction: Artificial neural network is a technique with flexible mathematical structure which is capable of identifying complex non-linear relationship between input and output data. Objectives: The aim of this study was evaluation of artificial neural network efficiency for simulating the soaking behaviour of sorghum kernel as a function of temperature and time. Methods: In this study, soaking characteristics of sorghum kernel was studied at different temperatures (10, 20, 30, 40 and 50°C) by measuring an increase in the mass of sorghum kernels with respect to time. A multilayer perceptron neural network was used to estimate the moisture ratio of sorghum kernel during soaking at different temperatures and a comparison was also made with the results obtained from Page's model. The soaking temperature and time were used as input parameters and the moisture ratio was used as output parameter. Results: Results showed that the estimated moisture ratio by multilayer perceptron neural network is more accurate than Page's model. It was also found that moisture ratio decreased with increasing of soaking time and increased with increasing of soaking temperature. Conclusion: The artificial neural network model was more suitable than other models for soaking behaviour estimation in sorghum kernel. © 2012 Blackwell Publishing Ltd. Source

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