Institute of Higher Education in Food Sciences

www.isfort.ac.ma
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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


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.


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.


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.


PubMed | Golestan University of Medical Sciences, Gorgan University of Agricultural Sciences and Natural Resources and Institute of Higher Education in Food Sciences
Type: | Journal: International journal of biological macromolecules | Year: 2015

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34% and 96.64%, respectively, which was decreased to 72.73% and 88.81% at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products.


PubMed | Gorgan University of Agricultural Sciences and Natural Resources and Institute of Higher Education in Food Sciences
Type: Journal Article | Journal: Journal of food science and technology | Year: 2015

The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9% of each component) and XG (0-0.5%). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87%, 0.2% and 0.93%, respectively (of 9% egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.


Kriger O.,Institute of Higher Education in Food Sciences | Lisitsyn A.,Institute of Higher Education in Food Sciences | Prosekov A.,Institute of Higher Education in Food Sciences
Biosciences Biotechnology Research Asia | Year: 2016

Molecular weight distribution of prion proteins in meat, blood, processed blood products, gelatin, milk, cheese has been studied in a paper. The obtained electrophoregrams of blood plasma samples indicate the presence of two fractions of blood protein in the range of 30 to 40 kDa. The relative abundance of these proteins in the blood plasma contains 22.06 % of the total, which are 2.15 g/100 g of blood plasma. Electrophoretic separation of gelatin industrial samples, which is obtained by partial hydrolysis of collagen extracted from bones, hides and skins, cores and tendons of cattle, shows a high degree of product purification. The light fractions of proteins are not detected. The results obtained indicate that the soluble protein fraction of meat and blood plasma has a high degree of infectivity against pathogenic form of prion protein.


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

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