Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris.

The objective of this study was to investigate the effect of verjuice on beef M. biceps femoris (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72 h). Verjuice marination reduced the pH values of BF samples from 6.77 in control sample to 3.66 in 100% of verjuice for 72 h. The decreased values of water holding capacity (from 54.06% to 47.46%) with increasing verjuice concentration (from 30% to 100% for 72 h) confirmed the drop of proteins isoelectric point of the muscle due to salt presence preventing fibers swelling. Less cookout was observed with increasing acid concentration. Marination time had no significant effect on L* and a* coordinates of uncooked samples while acidification made the samples lighter and less red. Enzymatic proteolysis of myosin and troponin-T concomitant with increase in myofibrillar fragmentation index contributed to the decrease of shear force in a way dependent on verjuice concentration and marination time. Sensory panelists gave the highest score to cooked samples marinated with 70% verjuice solution.

A Novel Fluorescent DNA Sensor for Acrylamide Detection in Food Samples Based on Single-Stranded DNA and GelRed.

The presence of acylamide (AA) in large group of food products and its health hazards have been confirmed by scientists. In this study, a simple and innovative biosensor for AA determination was designed based on single-stranded DNA (ssDNA) with partial guanine and GelRed. The idea of this biosensor is based on the formation of AA-ssDNA adduct through the strong binding interaction between AA and guanine base of ssDNA, which subsequently inhibits the interaction of ssDNA and GelRed, leading to a weak fluorescence intensity. The binding interaction between AA and ssDNA was confirmed by UV-Vis absorption spectrometry and fluorescence intensity. Under optimum conditions, the designed biosensor exhibited excellent linear response in range of 0.01-95 mM, moreover it showed high selectivity toward AA. The limit of detection was 0.003 mM. This biosensor was successfully applied for the determination of AA in water extract of potato fries and coffee in the range of 0.05-100 mM with LOD of 0.01 mM and 0.05-95 mM with LOD of 0.004 mM, respectively.

Dermoprotective Effects of Saffron: A Mini Review.

Crocus sativus L. (Iridaceae), known as saffron, is widely used as a coloring agent, food additive, and medicinal spice. Saffron can be beneficial for treating convulsions, tumors, oxidative-related diseases, inflammation, memory impairments, and depression. These effects are due to its chemical components like anthocyanins, flavonoids and terpenoids. Saffron has been shown to be of benefit for treating skin diseases as a result of its anti-oxidant, anti-microbial, depigmenting, and repairing activities. Therefore, it is used for formulating various lotions, creams, and cosmetics emulsions, namely sunscreens, moisturizers, and anti-spot and anti-aging products. In this review, we have presented various skin protective effects of saffron and its components.

Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods.

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15-60 min) and 65°C (1 min) was the best temperature for inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces. Novelty impact statement: This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS-CoV-2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS-CoV-2. Probably, heating and UVC are the most effective approach to inactive SARS-CoV-2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment.

During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and analyzed the ability of gum to be used in food formulation. The results showed that the purified basil seed gum (PBSG) solutions could beknown as non-Newtonian liquids with pseudoplastic behavior. Frequency sweep revealed the storage modulus (G') was higher than the loss modulus (G″) in the treatments. According to stress sweep, frequency sweep, complex viscosity (η *), and loss-tangent (tan δ) outcomes, mechanical spectra of PBSG were categorized as weak gels. Besides, concentration and temperature were effect on G' and G″. The results indicated that, in general, 1% PBSG-121°C had the maximum yield stress, consistency coefficient (k), extent of thixotropy, and the minimum values of flow behavior index. Also, 1% PBSG showed the highest G', G″, η *, yield stress values at the limit of the LVE range (τy), flow-point stress (τf), and corresponding modulus G f (G' = G″), and the lowest value of tan δ. Exhibiting distinctive rheological characteristics of PBSG makes it as a worthy hydrocolloid to use in food products, which use thermal processing.

Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods.

The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1-diphenyl 2-picrylhydrazyl free radical (DPPH), ß-Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.

Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water.

This research was set up to identify the impact of the antioxidant compounds present in lemon balm extract (LBE) as obtained by the subcritical water (SBCW) method on the oxidative stability of corn oil. An extraction yield of 28.52% was obtained for the SBCW and rosmarinic acid was identified to be the predominant phenolic compound present in the LBE. The total phenolic content of the LBE was found to be 212.74 mg gallic acid/g extract. Subsequently, 200, 400, 800, 1600 and 3200 ppm of the LBE were added to corn oil and its peroxide value (PV), acid value (AV), conjugated diene (CD), carbonyl value (CV), oxidative stability index (OSI), total polar compound and total phenolic compounds were compared to control and the sample containing 200 ppm of the BHA throughout the 16-day Schaal oven test at 70 °C. Our findings indicated that the corn oil containing greater LBE concentration had lower PV, AV, CD, and CV but greater OSI than the control sample. Evaluation of total polar compounds confirmed lower extent of the compounds with high polarity in the greater levels of the LBE. Finally, the LBE was able to slow down the rancidity of corn oil and the samples with higher LBE exhibited gentle oxidation rate.

An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries.

Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2-NH2 and Hb with the ratio 1:1 was characterized by agarose gel. The excellent response of the designed biosensor towards acrylamide due to acrylamide and Hb adducts and change of reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II) was determined by square wave voltammetry (SWV). The biosensor showed the optimum response at pH 8.0. The linear working range for acrylamide was from 2.0 × 10-6 to 5.0 × 10-2 M with a detection limit of 1.58 × 10-7 M. The biosensor was suitable for direct determination of acrylamide in water extracted of potato fries and displayed good reproductivity and high stability.

Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums.

The effects of sage (Salvia macrosiphon) seed gum (SSG), balangu (Lallemantia royleana) seed gum (BSG) and carrageenan gum were examined on the foaming qualities (foam stability, foam capacity and overrun), viscoelastic properties (frequency sweep test and extrusion test) and flow properties of thickened cream as a function of gum concentration. The flow behavior of the cream samples was fitted to the Herschel-Bulkley model (R2 > 0.95). All samples demonstrated a gel structure with higher G' (storage modulus) values than the G″ (loss modulus) values. The SSG (at 0.3% concentration) was most effective on viscoelastic properties. Cream samples with 0.1 BSG exhibited foaming properties and a flow behavior similar to the full-fat control sample, i.e. there were no significant differences in either flow (τ0, n, η10) or foaming properties (overrun and foam stability). Results suggest that the formation of a thickened cream (with 30% fat) can acquire properties similar to double cream (55%) when nontraditional gums are added.

Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat.

Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200-1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals decreased in the order gallic acid > methyl gallate > α-tocopherol > BHT as observed in Kilka oil. There were no significant differences between the effectiveness and strength and activity of gallic acid and methyl gallate at concentrations 200, 400, and 800 ppm. However, above 800 ppm, the activity of methyl gallate became higher than gallic acid, because methyl gallate despite gallic acid did not participate in any chain propagation reactions.

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time.

In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and ß-carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.

Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying.

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.

The impact of educational intervention on physical activity, nutrition and laboratory parameters in type II diabetic patients.

BACKGROUND: Diabetes is one of the most common chronic diseases that is now widely spread around the world, and day by day the number of patients is increasing. The purpose of this study was to determine the impact of educational intervention on physical activity, nutrition and laboratory parameters in type 2 diabetic patients. METHODS: This semi-experimental study was performed from March to October 2015 on 100 patients with type 2 diabetes who referred to the Niknejad health center. The type of sampling was simple random. Data were collected using a questionnaire including demographic questions, assessment of nutritional status and physical activity, history of diabetes, physical measurements and laboratory parameters of patients. Data were analyzed using SPSS 16, and descriptive and analytical tests (paired-samples t-test) and the results were significant at the level of (p<0.05). RESULTS: In present study, body measurements, the mean number of units of fruit and vegetable intake per day, type of oil consumption, the mean number of days of fish intake per week or the mean number of days with intense physical activity per week, had no significant difference before and after the intervention, while the variables of FBS level (p<0.003), rate of HbA1c (p<0.027), the mean number of days of fruit intake (p<0.001) and vegetable intake (p<0.037) per week and the mean number of days with moderate physical activity (p<0.03) of patients, had significant difference before and after the intervention. CONCLUSION: According to the findings of this study, to improve BMI, fish intake, type of oil consumption and also increased daily fruit and vegetable intake in these patients, a variety of educational-supportive interventions are recommended.

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream.

This study focuses on the physical, textural and rheological properties of low fat (LF) whipped cream with 30% fat content developed with Basil seed gum (BSG), Cress seed gum (CSG) and Quince seed gum (QSG) at the concentration of 0.1 and 0.3% (w/w) and comparison with high fat (HF) whipped cream sample (55%) as control. Flow curves were analyzed using Herschel bulkey and Carreau models through a fitting procedure. The rheological investigations confirmed that all samples were shear thinning fluid exhibiting a yield stress and thixotropy properties. The frequency sweep test showed that at the same gum concentration, mixes containing BSG have higher G', G″ and η* than those of mixes with QSG and CSG, and all mixes containing gum displayed weak gel-like behavior. Analysis showed that adding and increasing gums concentration caused to increased viscosity, hardness and overrun, leading to a better quality in the final products. Moreover, textural properties showed that the effect of BSG on hardness and adhesiveness was significantly greater than QSG and CSG at the same concentration. Based on obtained result, 0.3% concentration of added BSG had a much greater effects on the whipped cream properties than those of mixes with QSG and CSG.

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends.

The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60 °Bx to 76 °Bx in bitter orange paste (from 0.55 Pa s(n) to 32.58 Pa s(n)), pomegranate paste (from 0.55 Pa s(n) to 84.87 Pa s(n)) and mix of these two pastes (from 0.64 Pa s(n) to 56.9 Pa s(n)). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G' in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.

Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network.

BACKGROUND: As a result of concerns regarding possible health hazards of synthetic antioxidants, gallic acid and methyl gallate may be introduced as natural antioxidants to improve oxidative stability of marine oil. Since conventional modelling could not predict the oxidative parameters precisely, artificial neural network (ANN) and neuro-fuzzy inference system (ANFIS) modelling with three inputs, including type of antioxidant (gallic acid and methyl gallate), temperature (35, 45 and 55 °C) and concentration (0, 200, 400, 800 and 1600 mg L(-1) ) and four outputs containing induction period (IP), slope of initial stage of oxidation curve (k1 ) and slope of propagation stage of oxidation curve (k2 ) and peroxide value at the IP (PVIP ) were performed to predict the oxidation parameters of Kilka oil triacylglycerols and were compared to multiple linear regression (MLR). RESULTS: The results showed ANFIS was the best model with high coefficient of determination (R(2) = 0.99, 0.99, 0.92 and 0.77 for IP, k1 , k2 and PVIP , respectively). So, the RMSE and MAE values for IP were 7.49 and 4.92 in ANFIS model. However, they were to be 15.95 and 10.88 and 34.14 and 3.60 for the best MLP structure and MLR, respectively. So, MLR showed the minimum accuracy among the constructed models. CONCLUSION: Sensitivity analysis based on the ANFIS model suggested a high sensitivity of oxidation parameters, particularly the induction period on concentrations of gallic acid and methyl gallate due to their high antioxidant activity to retard oil oxidation and enhanced Kilka oil shelf life. © 2016 Society of Chemical Industry.

Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid.

Anti-DPPH radical effect as well as anti-peroxide activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in a bulk fish oil system and its O/W emulsion were investigated. Electronic phenomena, intra- and/or intermolecular hydrogen bonds, interfacial properties, and chemical reaction of the solvent molecules with phenolic compounds were considered to be mainly involved in the antiradical activities observed. Antioxidant activity of the phenolic acids derivatives as a function of these factors was variously affected by the environmental conditions which may occur in practice.

Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization.

In this study, Tarom Mahali rice bran extracts by ultrasound assisted and traditional solvent (ethanol and ethanol: water (50:50)) extraction method were compared. The total phenolic and tocopherol content and antioxidant activity of the extracts was determined and compared with TBHQ by DPPH assay and ß-carotene bleaching method. The results show that the extract from ethanol: water (50:50) ultrasonic treatment with high amount of phenols (919.66 mg gallic acid/g extract, tocopherols (438.4 µg α-tocopherol/ mL extract) indicated the highest antioxidant activity (80.36 % radical scavenging and 62.69 % ß-carotene-linoleic bleaching) and thermal stability (4.95 h) at 120 °C in canola oil. Being high in antioxidant and antiradical potential and high content of phenolic and tocopherol compounds of ethanol: water (50:50) ultrasonic extract caused to evaluate its thermal stability at 180 °C in canola oil during frying process. So, different concentrations of Tarom Mahali rice bran extract (100, 800, and 1200 ppm) were added to canola oil. TBHQ at 100 ppm served as standard besides the control. Free fatty acids (FFAs), Peroxide value (PV), carbonyl value (CV), total polar compounds (TPC) and oxidative stability index (OSI) were taken as parameters for evaluation of effectiveness of Tarom Mahali rice bran extract in stabilization of canola oil. Results from different parameters were in agreement with each other, suggesting that 800 ppm of the extract could act better than 100 ppm TBHQ in inhibition of lipid oxidation in canola oil during frying process and can be used as predominant alternative of synthetic antioxidants.

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil.

Efficacy of R. fruticosus leaves extract in stabilizing sunflower oil during accelerated storage has been studied. Extracts of R. fruticosus were prepared in different solvents which methanolic extract yield with 15.43 % was higher than water and acetone ones (11.87 and 6.62 %, respectively). Methanolic extract was chosen to evaluate its thermal stability at 70 °C in sunflower oil, due to the highest yield, antioxidant and antiradical potential and also high content of phenolic compounds campared to other solvents. So, different concentrations of methanolic extract (200, 400, 600, 800 and 1,000 ppm) were added to sunflower oil. BHA and BHT at 200 ppm served as standards besides the control. Peroxide value (PV) and thiobarbituric acid (TBA) were taken as parameters for evaluation of effectiveness of R. fruticosus leaves extract in stabilization of sunflower oil. Moreover, antioxidant activity index (AAI) of the extract at 120 °C at rancimat were conducted. Results from different parameters were in agreement with each other, suggesting the highest efficiency of 1,000 ppm of the extract followed by BHT, BHA and other concentrations of the extract. Results reveal the R. fruticosus leaves extract to be a potent antioxidant for stabilization of sunflower oil.

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value.

In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hull and kernel oil fatty acids and high-performance liquid chromatography analysis of tocopherols were done. Also, the oxidative stability of the oil was considered based on the peroxide value and anisidine value during heating at 100, 110 and 120 °C. Gas chromatography analysis showed that oleic acid was the major fatty acid of both types of oil (hull and kernel) and based on a low content of saturated fatty acids, high content of monounsaturated fatty acids, and the ratio of ω-6 and ω-3 polyunsaturated fatty acids, they were nutritionally well--balanced. Moreover, both hull and kernel oil showed high oxidative stability during heating, which can be attributed to high content of tocotrienols. Based on the results, kolkhoung hull oil acted slightly better than its kernel oil. However, both of them can be added to oxidation-sensitive oils to improve their shelf life.