Pourjavaher S.,Institute of Higher Education in Food Sciences |
Almasi H.,Urmia University |
Meshkini S.,Institute of Higher Education in Food Sciences |
Pirsa S.,Urmia University |
Parandi E.,University of Tehran
Carbohydrate Polymers | Year: 2017
This work aimed to develop and characterize a smart label for pH monitoring based on bacterial cellulose (BC) nanofibers doped with anthocyanins extracted from red cabbage (Brassica oleracea). The relationship between the concentration of anthocyanins (32 and 193 mg L−1) and the morphological properties and color response efficiency of pH indicator labels was investigated. The FT-IR results reflected that some new interactions have occurred between BC membrane and anthocyanins. The XRD analyses showed a decrease in diffraction intensities of BC by addition of concentrated form of anthocyanins. SEM results indicated that concentrated anthocyanins caused to partial disintegration and deformation of the cellulose microfibrils with more cracks on the labels. But the intrinsic morphology and structure of the BC nanofibers were preserved by addition of diluted anthocyanins. A concentration dependent decrease was observed in the tensile strength of anthocyanin loaded labels but elongation percentage and moisture absorption of BC was increased by addition of anthocyanins. The color variation in different pH range (2–10) was measured with the CIELab methodology. The label containing diluted anthocyanins showed a more clear response to pH variation. Therefore, it has potential to be used as a visual indicator of the pH variations during storage of packaged food. © 2016 Elsevier Ltd
Leong S.Y.,University of Otago |
Burritt D.J.,University of Otago |
Hocquel A.,University of Otago |
Hocquel A.,Institute of Higher Education in Food Sciences |
And 2 more authors.
Food Chemistry | Year: 2017
The present work investigated the bioprotective capacities of red-fleshed sweet cherry cultivars (Prunus avium; Lapins, Stella, Sweetheart and Staccato), with distinct differences in anthocyanins and vitamin C contents, on human intestinal Caco-2 cells exposed to hydrogen peroxide (H2O2)-induced oxidative stress. Three assays of cell health, the 3-(4,5-dimethythiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide cell viability assay, the lactate dehydrogenase membrane leakage assay and nitric oxide production, were used to determine if these cherry digests differed in their ability to protect Caco-2 cells from H2O2. Cells treated with digests from cherries identified as containing high anthocyanins provided the greatest protection against H2O2. A strong linear correlation (−0.82 < r < 0.86) was found between anthocyanin content and cell health biomarkers, indicating that anthocyanins effectively protected Caco-2 cells in a concentration-dependent manner. Sweetheart and Stella cherries demonstrated the greatest bioprotective capacity, suggesting that anthocyanin levels are better markers of a cultivar's ability to protect human cells from oxidative stress than vitamin C. © 2017 Elsevier Ltd
Farahmandfar R.,Sari University of Agricultural Sciences and Natural Resources |
Mohseni M.,Institute of Higher Education in Food Sciences |
Asnaashari M.,Sari University of Agricultural Sciences and Natural Resources
Food Science and Nutrition | Year: 2017
Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, color difference index, browning index, and rehydration after the samples being dried. The results showed that the weight loss of the coated samples was significantly (p < .05) higher than the uncoated samples which can be due to the alteration or destruction of the cell membrane. The almond gum-coated samples had significantly a lower ultimate browning index and quince seed gum-coated samples showed the highest rehydration. So, the gums coating is an effective way to preserve the quality characteristics of the banana slices. © 2017 Published by Wiley Periodicals, Inc.
Hashemi S.M.B.,Iran University of Science and Technology |
Haghighi F.,Institute of Higher Education in Food Sciences
Carpathian Journal of Food Science and Technology | Year: 2017
The effect of ethanolic Thymus daenensis extract (TE) incorporation, as a natural antioxidant, on oxidation stability as well as the formation of trans fatty acids in used frying oil in preparation of panjereie bread (Iranian traditional cookie) was investigated. The frying was done with a mixture of soybean and palm (1:1) edible oils contained (1, 2 and 3) % TE, in comparison to TBHQ (1 %), at180 °C for 1 hour. According to related results of acid value, peroxide value, conjugated diene value, anisidine value, and total polar compounds analysis; employing the TE or synthetic antioxidant could reduce the formation of oxidation compounds in frying oil in addition to fried panjereie bread. However, by elapsing of time, radical scavenging activity decreased for all samples, the lowest scavenging activity can be correlated to the samples containing 3 % TE. The slowest kinematic viscosity was observed in samples containing 3 % TE. However, the formation of trans fatty acids was increased by elapsing the frying time, the lowest amount of trans fatty acids was observed in prepared panjereie bread with oil containing 3 % TE. Moreover, TE of (1 and 2) % and TBHQ did not have significant difference (P < 0.05). The TE can be used as a natural antioxidant to reduce the oxidation as well as formation of trans fatty acids in frying oils and fried products.
Farahmandfar R.,Sari University of Agricultural Sciences and Natural Resources |
Asnaashari M.,Sari University of Agricultural Sciences and Natural Resources |
Sayyad R.,Institute of Higher Education in Food Sciences
Journal of Essential Oil-Bearing Plants | Year: 2017
In this study, Capsicum frutescens was extracted by supercritical CO2, ultrasound assisted and traditional solvent (ethanol, water and ethanol: water (50:50)) extraction methods. The antioxidant activity of the extracts was assessed and comparison with TBHQ by DPPH and β-carotene bleaching methods was done. Moreover, efficacy of C. frutescens extracts in stabilizing soybean oil during accelerated storage was studied. The results show that the extract form ethanol: water (50:50) ultrasonic treatment had the highest amount of phenols (810 mg gallic acid/ gr extract, tocopherols (233.01 μg α-tocopherol/mL extract) and antocyanin content (331.59 μg/mL extract) caused to evaluate its highest antioxidant activity (65.97% radical scavenging and 49.6% β-carotene-linoleic bleaching) and thermal stability (4.68 h) at 120°C in soybean oil. However, the supercritical carbon dioxide extraction method as a safe extraction method also preserved the phenolic, tocopherol and antocyanin content of C. frutescens extract (705.9 mg gallic acid/ gr extract, 299.29 μg α-tocopherol/ mL extract and 300.66 μg/ mL extract, respectively). And can remarkably protect the oil from lipid oxidation (OSI, 4.50 h). Results of different extraction methods can strongly reveal the C. frutescens extracts has remarkable potential for stabilization of edible oils. © 2017 Har Krishan Bhalla & Sons.
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.
Lisitsyn A.,Federal State Scientific Institution |
Prosekov A.,Institute of Higher Education in Food Sciences |
Kriger O.,Institute of Higher Education in Food Sciences
Research Journal of Pharmaceutical, Biological and Chemical Sciences | Year: 2016
The following prion sequences have been chosen for the present work: A domestic horse, a donkey, a pig, a cow and other animals and also a man. For the protein identification, mass spectrum of its peptide map was received after hydrolysis by trypsin. The carried out research shows that the investigated samples are indeed normal pathogenic proteins of cattle. The quantitative content of normal prion protein in the test samples was estimated with the help of protein electrophoresis using the Laemmli method with the subsequent coloration of Coomasie Brilliant Blue R250 gel. The executed phylogenic analysis confirmed that the sequences of prion protein gene are highly conservative and differ only with conformation and proteolysis resistance connected with it. That is why it is impossible to choose a DNA-target from the prion sequences for the subsequent analysis with polymerase chain reaction.
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.
Korotkaya E.V.,Institute of Higher Education in Food Sciences
Russian Journal of Applied Chemistry | Year: 2011
Adsorption of nucleic acids on collodion films from solutions of different ionic strengths was studied, and the adsorption equilibrium constants were determined. The primary adsorption of DNA samples on collodion films was examined depending on various factors. A comparative analysis of different techniques (vacuum drying, UV irradiation) employed for immobilization of DNA samples on collodion films was carried out. © 2011 Pleiades Publishing, Ltd.
PubMed | University of Tehran, Urmia University and Institute of Higher Education in Food Sciences
Type: | Journal: Carbohydrate polymers | Year: 2016
This work aimed to develop and characterize a smart label for pH monitoring based on bacterial cellulose (BC) nanofibers doped with anthocyanins extracted from red cabbage (Brassica oleracea). The relationship between the concentration of anthocyanins (32 and 193mgL