1
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Bazsefidpar N, Ghandehari Yazdi AP, Karimi A, Yahyavi M, Amini M, Ahmadi Gavlighi H, Simal-Gandara J. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chem 2024; 435:137565. [PMID: 37801764 DOI: 10.1016/j.foodchem.2023.137565] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/16/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.
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Affiliation(s)
- Nooshin Bazsefidpar
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | | | - Amin Karimi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
| | - Matin Yahyavi
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Mahdi Amini
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, Tehran, Iran.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain.
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2
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Chaloshtori FN, Tabarsa M, Gavlighi HA, You S. Structure-activity relationship of fucoidans and alginates obtained from Cystoseira indica in a biorefinery concept. Int J Biol Macromol 2023; 251:126326. [PMID: 37579901 DOI: 10.1016/j.ijbiomac.2023.126326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/30/2023] [Accepted: 08/11/2023] [Indexed: 08/16/2023]
Abstract
A sequential extraction process was employed to isolate fucoidan and alginate from brown seaweed Cystoseira indica. Extraction process was designed to evaluate the effects of acid concentrations (0.025, 0.05, 0.1 and 0.2 M HCl) and temperatures (room temperature, 60 °C and 80 °C) on sensory, structural and immunostimulatory properties of fucoidans and following results on Na+-alginates. The amounts of isolated fucoidans (0.193-0.658 g/5 g powder) and Na+-alginates (2.877-3.383 g/ 5 g powder) greatly varied among different extractions. Fucoidans were composed of neutral sugars, mainly fucose (15.74-47.64 %) and galactose (18.66-26.88 %) units, with varying amounts of sulfates (8.76-12.40 %) and uronic acids (0.46-8.90 %). The weight average molecular weights (Mw) of fucoidans (234.6-1990.0 × 103 g/mol) and Na+-alginates (358.4-2318.3 × 103 g/mol) were closely controlled by extraction condition. Both fucoidan and Na+-alginate molecules noticeably induced RAW264.7 murine macrophage cells to exert proinflammatory response, producing considerable levels of NO, IL-1β, TNF-α and IL-6 through NF-κB and MAPKs signaling pathways. Altogether, extraction process of fucoidan not only exerted determining effect on its structure and cell activation capacity, but also influenced the quality of Na+-alginate obtained in the next step.
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Affiliation(s)
- Fatemeh Noormand Chaloshtori
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran
| | - Mehdi Tabarsa
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran; Bioactive Compounds Group, Faculty of Interdisciplinary Sciences and Technologies, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran.
| | - Hassan Ahmadi Gavlighi
- Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Republic of Korea
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3
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Jalili Safaryan M, Ahmadi Gavlighi H, Udenigwe CC, Tabarsa M, Barzegar M. Associated Changes in the Structural and Antioxidant Activity of Myofibrillar Proteins via Interaction of Polyphenolic Compounds and Protein Extracted from Lentil (Lens culinaris). J Food Biochem 2023. [DOI: 10.1155/2023/4204377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) (250, 500, 750, and 1000 μg/mL) and protein of green lentil (PGL) (1, 2, 3, and 4 g/100 g MP) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP by decreasing the carbonyl and sulfhydryl contents. Intrinsic fluorescence quenching studies showed that static quenching was involved in MP-GLA extract and MP-PGL complexes. Compared to the control (MP), the addition of GLA extract and PGL decreased the surface hydrophobicity, which correlated with the decrease in protein solubility. The MP-GLA and MP-PGL had lower cooking losses and slightly higher water-holding capacities
. FTIR spectroscopy demonstrated changes in MP secondary structure with the addition of GLA extract and PGL. GLA extract and PGL also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP. Taken together, the results indicated that a high concentration of GLA extract (1000 μg/mL) and PGL (4 g/100 g MP) improved the functional properties of MP, and GLA extract was the most effective.
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4
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Delfanian M, Yesiltas B, Moltke Sørensen AD, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Jacobsen C. Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch. Food Chem 2023; 417:135923. [PMID: 36933428 DOI: 10.1016/j.foodchem.2023.135923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/23/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023]
Abstract
Effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) alone and with n-alkyl gallates (C0-C18) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were evaluated. SC emulsion contained the smallest droplets and highest viscosity due to the fast adsorption at droplet surfaces. Both emulsions had non-Newtonian and shear-thinning behavior. A lower accumulation of lipid hydroperoxides and volatile compounds was found in SC emulsion due to its better Fe2+ chelating activity. The incorporated short-chain gallates (G1 > G0 ∼ G3) in SC emulsion had a strong synergistic effect against lipid oxidation compared to that of SC-OS emulsion. The better antioxidant efficiency of G1 can be related to its higher partition at the oil-water interface, while G0 and G3 had a higher partition into the aqueous phase. In contrast, G8, G12, and G16 added emulsions indicated higher lipid oxidation due to their internalization inside the oil droplets.
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Affiliation(s)
- Mojtaba Delfanian
- National Food Institute, Technical University of Denmark, Lyngby, Denmark; Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | | | - Mohammad Ali Sahari
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark.
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5
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Abbasi MA, Ghazanfari S, Sharifi SD, Ahmadi Gavlighi H. Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil. J Food Sci Technol 2023; 60:856-867. [PMID: 36908364 PMCID: PMC9998795 DOI: 10.1007/s13197-020-04786-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2020] [Accepted: 09/09/2020] [Indexed: 10/23/2022]
Abstract
The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500 ppm) and RO (1, 3 and 5%) in a 3 × 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500 ppm) treated with REO (120 ppm), REO:nitrite (60:60 ppm), nitrite (120 ppm) or without REO and nitrite in a 2 × 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%) × TEO (500 ppm) group had higher unsaturated to saturated fatty acids ratio in the meat. Results showed that treatments of REO (120 ppm) decreased lipid oxidation and increased pH value of meat. Sausage produced by nitrite (120 ppm) or REO:nitrite (60:60 ppm) had lower total microbial count, lightness but higher redness and yellowness. Based on the results, TEO in chicken feed decreased lipid oxidation of sausages. Furthermore, substitution at least 60 ppm nitrite with REO had more preserving effect on quality of produced sausages.
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Affiliation(s)
- Mohammad Ali Abbasi
- Department of Animal and Poultry Sciences, Aburaihan Campus, University of Tehran, Pakdasht, Tehran 339163775 Iran
| | - Shokoufe Ghazanfari
- Department of Animal and Poultry Sciences, Aburaihan Campus, University of Tehran, Pakdasht, Tehran 339163775 Iran
| | - Seyed Davood Sharifi
- Department of Animal and Poultry Sciences, Aburaihan Campus, University of Tehran, Pakdasht, Tehran 339163775 Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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6
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Mirzaee H, Ahmadi Gavlighi H, Nikoo M, Udenigwe CC, Khodaiyan F. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates. Food Sci Nutr 2023; 11:1257-1271. [PMID: 36911847 PMCID: PMC10003021 DOI: 10.1002/fsn3.3160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 12/12/2022] Open
Abstract
New mixed Alcalase-hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates, namely CPH, SPH, SPH30:CPH70, SPH70:CPH30, and SPH50:CPH50. Amino acid profile, surface hydrophobicity (H 0), molecular weight (MW) distribution, antioxidant activity, angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase inhibitory activities, and functional characteristics of hydrolysates were determined. Hydrolysis changed the amount of hydrophilic and hydrophobic amino acid composition and significantly increased the H 0 values of hydrolysates, especially for CPH. The DPPH radical scavenging activity (RSA) was higher for CPH, SPH30:CPH70, and SPH50:CPH50 than SPH and SPH70:CPH30. Moreover, SPH, SPH70:CPH30, and SPH50:CPH50 showed lower MW than CPH, and this correlated with the higher hydrophilicity, and ABTS and hydroxyl RSA values obtained for SPH and the mixed hydrolysates with predominantly SPH. SPH70:CPH30 exhibited higher ACE, α-glucosidase, and α-amylase inhibitory activities among all samples due to its specific peptides with high capacity to interact with amino acid residues located at the enzyme active site and also low binding energy. At 15% degree of hydrolysis, both SPH and CPH showed enhanced solubility at pH 4.0, 7.0 and 9.0, emulsifying activity, and foaming capacity. Taken together, SPH70:CPH30 displayed strong antioxidant, antihypertensive, and antidiabetic attributes, emulsifying activity and stability indexes, and foaming capacity and foaming stability, making it a promising multifunctional ingredient for the development of functional food products.
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Affiliation(s)
- Homaira Mirzaee
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran.,Institute for Natural Products and Medicinal Plants Tarbiat Modares University Tehran Iran
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute Urmia University Urmia Iran
| | | | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran
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7
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Arasteh F, Barzegar M, Gavlighi HA. Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (
AGEs
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Affiliation(s)
- Faezeh Arasteh
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
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8
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Noorolahi Z, Sahari MA, Ahmadi Gavlighi H, Barzegar M. Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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9
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Nikoo M, Benjakul S, Ahmadi Gavlighi H. Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Compr Rev Food Sci Food Saf 2022; 21:4872-4899. [PMID: 36321667 DOI: 10.1111/1541-4337.13060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/19/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022]
Abstract
Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
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10
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Hossein Zadeh Z, Najdegerami EH, Niko M, Nejati V, Ahmadi Gavlighi H. Low-molecular weight oligosaccharides from gum tragacanth ( Astragalus gossypinus) ameliorate nonalcoholic fatty liver disease (NAFLD) in Wistar male rats. Food Sci Nutr 2022; 11:765-777. [PMID: 36789034 PMCID: PMC9922153 DOI: 10.1002/fsn3.3112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/24/2022] [Accepted: 10/09/2022] [Indexed: 11/12/2022] Open
Abstract
Non-alcoholic fatty liver disease (NAFLD) is the most common liver disease affecting 25% of the world's population. The effects of oligosaccharides from Gum tragacanth (Astragalus gossypinus) (GT) on oxidative stress, glucose metabolism, and expression of autophagy genes were investigated in induced non-alcoholic fatty liver. Twenty-four male healthy rats were divided into four groups, Control; high-fat diet, high-fat diet + 100 mg GT oligosaccharides/kg body weight, high-fat diet + 200 mg GT oligosaccharides/kg body weight and fed with the trial diets for 70 days. At the end of the experiment, the results indicated that GT oligosaccharides affected the weight gain and liver weight in NAFLD-induced rats. In addition, the results showed that the use of GT oligosaccharides significantly decreased oxidative stress, liver injury, and hyperglycemia (p < .05) and upregulated the expression of autophagy genes in NAFLD-induced rats. Practical applications Overall, the results of the current study demonstrated that the use of GT oligosaccharides obtained from Gum tragacanth (Astragalus gossypinus) showed significant antioxidant properties and hypoglycemia in NAFLD induced rats and could be used as a useful nutritional strategy for the prevention and treatment of NAFLD.
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Affiliation(s)
| | | | - Mehdi Niko
- Department of Pathobiology and Quality Control, Artemia & Aquaculture Research InstituteUrmia UniversityUrmiaIran
| | - Vahid Nejati
- Department of Biology, Faculty of ScienceUrmia UniversityUrmiaIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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11
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H, Marzocchi S, Marziali S, Caboni M. Deodorization of sunflower oil by high voltage electric field as a nonthermal method sunflower oil refining by electric field. J Food Sci 2022; 87:4363-4378. [DOI: 10.1111/1750-3841.16312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 06/30/2022] [Accepted: 08/08/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Atefeh Tavakoli
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohammad Ali Sahari
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Silvia Marzocchi
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy
| | - Sara Marziali
- Department of Agricultural, Environmental and Food Sciences University of Molise Campobasso Italy
| | - Maria Caboni
- Department of Agricultural and Food Science, Alma Mater Studiorum University of Bologna Cesena Italy
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12
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Rahimi R, Ahmadi Gavlighi H, Amini Sarteshnizi R, Barzegar M, Udenigwe CC. In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112765] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H, Marzocchi S, Marziali S, Caboni MF. The effect of refining process on the volatile compounds, oxidation stability and fatty acids profile of soybean oil using an electrostatic field. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Atefeh Tavakoli
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohammad Ali Sahari
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture Department of Food Science and Technology Tarbiat Modares University Tehran Iran
| | - Silvia Marzocchi
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Cesena Italy
| | - Sara Marziali
- Department of Agricultural, Environmental and Food Sciences University of Molise Campobasso Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Science Alma Mater Studiorum, University of Bologna Cesena Italy
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14
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Delfanian M, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Effect of Steric Structure on the Mechanism of Antioxidant Activity of Alkyl Gallates in Soybean Oil Triacylglycerols—A Kinetic Approach. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mojtaba Delfanian
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology College of Agriculture Tarbiat Modares University P. O. Box 14115‐336 Tehran 14117 Iran
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15
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Gheshlaghi SP, Khaledabad MA, Nikoo M, Regenstein JM, Gavlighi HA. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111665] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Sardabi F, Azizi MH, Gavlighi HA, Rashidinejad A. The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110332] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Mirab B, Ahmadi Gavlighi H, Amini Sarteshnizi R, Azizi MH, C. Udenigwe C. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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18
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M. The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12742] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
| | - Amin Yousefvand
- Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz AhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Mehdi Zarei
- Department of Food Hygiene Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz AhvazIran
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Keshavarzi M, Najafi G, Ahmadi Gavlighi H, Seyfi P, Ghomi H. Enhancement of polyphenolic content extraction rate with maximal antioxidant activity from green tea leaves by cold plasma. J Food Sci 2020; 85:3415-3422. [PMID: 32984963 DOI: 10.1111/1750-3841.15448] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 01/09/2023]
Abstract
A dielectric barrier discharge (DBD) atmospheric cold plasma was evaluated as a tool to increase the extraction rate of total phenolic content (TPC) and antioxidant activity from green tea leaves. The effects of nitrogen DBD cold plasma on changes of color and surface morphology were investigated. Optimum conditions of cold plasma treatment (treatment time and generation power) were obtained by response surface methodology. After the nitrogen DBD cold plasma at 15 W of the generation power for 15 min, the TPC and antioxidant activity of green tea increased by 41.14% and 41.06%, respectively. The catechin also increased by 103.12%. The scanning electron microscopy results showed cell ablation and ruptures of the green tea leaf surface after nitrogen DBD cold plasma treatment. PRACTICAL APPLICATION: The developed DBD cold plasma source fed by nitrogen gas can be a suitable procedure for green and useful extraction of phenolic compounds from natural sources in the food industries.
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Affiliation(s)
- Maryam Keshavarzi
- Department of Mechanical and Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Gholamhassan Najafi
- Department of Mechanical and Biosystems Engineering, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Pourya Seyfi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
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Karimi A, Azizi MH, Ahmadi Gavlighi H. Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Sci Nutr 2020. [DOI: 10.1002/fsn3.1893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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21
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Karimi N, Nikoo M, Ahmadi Gavlighi H, Piri Gheshlaghi S, Regenstein JM, Xu X. Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109800] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Ghaderi‐Ghahfarokhi M, Yousefvand A, Ahmadi Gavlighi H, Zarei M, Farhangnia P. Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival. Food Sci Nutr 2020; 8:4491-4504. [PMID: 32884729 PMCID: PMC7455973 DOI: 10.1002/fsn3.1752] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 12/13/2022] Open
Abstract
Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG- and inulin-supplemented media increased significantly during the 48-hr fermentation (p < .05). Five batches of low-fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC-Cont (containing L. casei), LC-PHFTG (containing L. casei + 0.5% PHFTG), LC-TG (containing L. casei + 0.05% TG), and LC-In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21-day storage at 4°C. The number of L. casei remained highly acceptable (8.54-8.61 log CFU/g) during 7-21 days of storage in LC-PHFTG. LC-In and LC-PHFTG presented significantly lower syneresis and higher sensory acceptability than LC-Cont and Control during storage (p < .05). LC-TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non- or low-fat dairy products with satisfactory sensory quality.
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Affiliation(s)
| | - Amin Yousefvand
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mehdi Zarei
- Department of Food HygieneFaculty of Veterinary MedicineShahid Chamran University of AhvazAhvazIran
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Lashgari SS, Noorolahi Z, Sahari MA, Ahmadi Gavlighi H. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr 2020; 8:2920-2928. [PMID: 32566210 PMCID: PMC7300040 DOI: 10.1002/fsn3.1594] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 03/22/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022] Open
Abstract
The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.
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Affiliation(s)
- Seyede Saba Lashgari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Zohre Noorolahi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohamad Ali Sahari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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24
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Alavi M, Tabarsa M, You S, Gavlighi HA. Structural characteristics, molecular properties and immunostimulatory effects of sulfated polysaccharide from freshwater Myriophyllum spicatum L. Int J Biol Macromol 2020; 153:951-961. [DOI: 10.1016/j.ijbiomac.2019.11.109] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 10/31/2019] [Accepted: 11/11/2019] [Indexed: 12/13/2022]
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Karimi A, Azizi MH, Ahmadi Gavlighi H. Frationation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity. Food Sci Nutr 2020; 8:2395-2405. [PMID: 32405396 PMCID: PMC7215226 DOI: 10.1002/fsn3.1529] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 02/24/2020] [Accepted: 02/29/2020] [Indexed: 12/27/2022] Open
Abstract
In the present work, defatted corn germ was hydrolyzed by three proteases and further separated by sequential ultrafiltration with different molecular weight cutoff (100, 10, 2 kDa). Corn germ protein hydrolysate (CGPH) and their fractions were investigated for antioxidant activity, α-glucosidase, α-amylase, and DPP-IV inhibitory activity. The degree of hydrolysis (DH) after 2 hr was 17.5%, 11.14%, and 2.05% for alcalase, trypsin, and flavourzyme, respectively. Trypsin hydrolysate showed the highest DPPH and ABTS+ radical scavenging and Fe2+ chelating activity, but a lower α-glucosidase inhibitory activity. F1 fraction (<2 kDa) exhibited highest radical scavenging and α-glucosidase inhibitory activity. While F2 fraction (2-10 kDa) showed the higher Fe2+ chelating and α-amylase inhibitory activity, F1 fraction of flavourzyme showed the highest α-glucosidase inhibitory and F2 fraction of alcalase and flavourzyme exhibited highest α-amylase inhibitory activity. Hydrolysate and F1 fraction of alcalase and F2 fraction of trypsin showed the highest DPP-IV inhibitory activity. RP-HPLC results showed that trypsin hydrolysate had higher levels of high-hydrophobic peptides. The amino acid composition of the F1 fractions showed high levels of hydrophobic amino acids. Thus, CGPHs may be used as a potential source of antioxidant and antidiabetic peptides in food industry and pharmaceutical application.
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Affiliation(s)
- Amin Karimi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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26
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Noorolahi Z, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity. J Food Biochem 2020; 44:e13208. [PMID: 32189358 DOI: 10.1111/jfbc.13208] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 01/21/2020] [Accepted: 01/21/2020] [Indexed: 11/26/2022]
Abstract
Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti-lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH-20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non-tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl-O-hexoside, galloyl-shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH-extract was an un-competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26 mg/ml. In the same phenol amount (490 µg), anti-lipase activity of the tannin fraction was also more than non-tannin fraction and crude PGH-extract. This is probably due to the presence of some active polyphenolic compounds such as gallic acid. PRACTICAL APPLICATIONS: Pistachio is native to the arid regions of Central and West Asia including Iran. The green hull is main by-product of pistachio industry that has numerous phenolic compounds. Our results showed that the pistachio green hull extract has antioxidant and anti-lipase activity and these activities in its tannin fraction were higher than non-tannin fraction. Therefore, the PGH extract and its tannin fraction can be used as potential substitutes of anti-obesity drugs. This allows the use of pistachio processing waste and reduces the amount of waste.
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Affiliation(s)
- Zohre Noorolahi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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27
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Ghandehari Yazdi AP, Barzegar M, Ahmadi Gavlighi H, Sahari MA, Mohammadian AH. Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12698] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Mohsen Barzegar
- Department of Food Science and Technology Tarbiat Modares University P.O. Box 14115‐336 Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology Tarbiat Modares University P.O. Box 14115‐336 Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology Tarbiat Modares University P.O. Box 14115‐336 Tehran Iran
| | - Amir Hoseein Mohammadian
- Department of Food Science and Technology Tarbiat Modares University P.O. Box 14115‐336 Tehran Iran
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Abbasi MA, Ghazanfari S, Sharifi SD, Ahmadi Gavlighi H. Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken. Vet Med Sci 2019; 6:54-68. [PMID: 31710179 PMCID: PMC7036301 DOI: 10.1002/vms3.212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 07/20/2019] [Accepted: 09/29/2019] [Indexed: 11/11/2022] Open
Abstract
This study aimed to evaluate the effects of dietary different antioxidants and plant oils on performance, apparent metabolizable energy and protein digestibility, meat quality and meat fatty acid composition of broiler chickens. In all, 480 male broiler chicks of 1‐day old were assigned in a completely randomized design with factorial arrangement 2 × 5 (plant oil sources [soybean and rapeseed oils] and antioxidant sources [vitamin E, Thyme, Rosemary and Satureja essential oils] furthermore control treatment without antioxidant). The results indicated that at 1–42 d of age, growth performance and carcass yield of birds were not influenced by dietary plant oils and antioxidant supplementations. Dietary Thyme essential oil (300 mg/kg) resulted in an increase in crude protein digestibility and birds fed on diets without antioxidant showed increase in the apparent metabolizable energy (p < .01). Birds receiving the combination of soybean oil with Rosemary essential oil had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the drumstick meat. Also, birds receiving the combination of soybean oil with vitamin E had lowest malondialdehyde concentration in comparison to birds receiving other treatments (p < .05) in the breast meat. The results indicated that treatments did not influence water holding capacity of meat. Also, dietary rapeseed oil and Thyme essential oil supplementations, separately, decreased saturated fatty acid (p < .01) and increased unsaturated fatty acid and unsaturated to saturated fatty acids ratio (p < .01) of drumstick meat tissue in broiler chicken (p < .01). In conclusion, dietary rapeseed oil and Thyme essential oil increased in n‐3 polyunsaturated fatty acids in the drumstick meat (p < .01) and a combination of dietary soybean oil, Rosemary essential oil and vitamin E decreased the lipid oxidation in the meat of broiler chickens (p < .05).
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Affiliation(s)
- Mohammad Ali Abbasi
- Department of Animal and Poultry Sciences, College of Aburaihan, University of Tehran, Pakdasht, Tehran, Iran
| | - Shokoufe Ghazanfari
- Department of Animal and Poultry Sciences, College of Aburaihan, University of Tehran, Pakdasht, Tehran, Iran
| | - Seyed Davood Sharifi
- Department of Animal and Poultry Sciences, College of Aburaihan, University of Tehran, Pakdasht, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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Nikoo M, Benjakul S, Yasemi M, Ahmadi Gavlighi H, Xu X. Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.049] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food Sci Nutr 2019; 7:1986-1996. [PMID: 31289646 PMCID: PMC6593383 DOI: 10.1002/fsn3.1018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 01/06/2019] [Accepted: 01/08/2019] [Indexed: 11/18/2022] Open
Abstract
This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.
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Affiliation(s)
- Elahe Kamali
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Optimization of high voltage electric field as a novel non-thermal method of sunflower oil neutralization. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.10.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Sarteshnizi RA, Sahari MA, Gavlighi HA, Regenstein JM, Nikoo M. Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.11.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ghandahari Yazdi AP, Barzegar M, Sahari MA, Ahmadi Gavlighi H. Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Sci Nutr 2019; 7:356-366. [PMID: 30680189 PMCID: PMC6341177 DOI: 10.1002/fsn3.900] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/04/2018] [Accepted: 11/07/2018] [Indexed: 12/24/2022] Open
Abstract
Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the effective factors including the solid to solvent ratio, enzyme concentration, particles size, and extraction time were optimized. Also, the effect of enzymatic extraction on the antioxidant activity of the extracts were investigated using three different methods (DPPH˙, ABTS˙+, and FRAP). The profile of phenolic compounds was determined using HPLC/DAD. The results showed that all the studied enzymes were significantly effective in increasing the extraction efficiency. The combination of cellulase, pectinase, and tannase enzymes under their optimal conditions increased the extraction yield up to 112% in comparison with the solvent extraction method. The results of three antioxidant tests showed that the antioxidant properties of the enzymatic extracted compounds increased significantly compared to the control sample (compounds extracted by the solvent method). The DPPH˙ test results indicated that the antioxidant property of the enzymatic extracted compounds was 71% more than the control extract. The different enzymes changed the phenolic compounds' profile so that the pectinase and cellulase enzymes increased the amount of phloroglucinol (more than three times) and decreased the amount of gallic acid (more than 4.5 times) in comparison. In addition, tannase and its combination with other enzymes increased the gallic acid content by 2.6-fold and 4.6-fold compared to the control sample, respectively.
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Affiliation(s)
| | - Mohsen Barzegar
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and TechnologyTarbiat Modares UniversityTehranIran
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Seifzadeh N, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Calani L, Del Rio D, Galaverna G. Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract. Food Chem 2018; 277:398-406. [PMID: 30502163 DOI: 10.1016/j.foodchem.2018.10.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 08/30/2018] [Accepted: 10/01/2018] [Indexed: 11/16/2022]
Abstract
Pistachio hull is a substantial source of natural polyphenols, but a substantial volume is being wasted annually. Aqueous pistachio green hull extract (PGHE) was subjected to two-stage membrane process in order to separate a polyphenol rich fraction. The membrane conditions of each stage were investigated. Total phenolic content and antioxidant activity were determined by Folin-Ciocalteu and DPPH· assay; also membrane fouling was monitored. The use of the 1 kDa cellulose membrane accompanied by 4 bar pressure and 250 rpm stirring speed was observed to be successful in the separation of a fraction with the highest amount of phenolic compound and antioxidant activity, in the retentate part. UHPLC/MSn characterization of PGHE polyphenols enabled us to identify 34 compounds, including the most abundant galloylshikimic acids, gallic acid, theogallin, galloyl-O-hexoside, quercetin-O-hexoside and pyrogallol.
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Affiliation(s)
- Negin Seifzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Luca Calani
- Department of Food & Drug, University of Parma, 43124 Parma, Italy.
| | - Daniele Del Rio
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
| | - Gianni Galaverna
- Department of Food & Drug, University of Parma, 43124 Parma, Italy.
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Nemati F, Ghanati F, Gavlighi HA, Sharifi M. Fructan dynamics and antioxidant capacity of 4-day-old seedlings of wheat (Triticum aestivum) cultivars during drought stress and recovery. Funct Plant Biol 2018; 45:1000-1008. [PMID: 32290999 DOI: 10.1071/fp18008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Accepted: 03/24/2018] [Indexed: 06/11/2023]
Abstract
One of the inevitable consequences of drought stress is enhanced production of reactive oxygen species (ROS). Fructan might function as effective candidate for capturing ROS in a wide range of stresses. Herein, 4-day-old seedlings of drought-tolerant and -sensitive wheat cultivars were exposed to drought stress for 7 days by water cessation, followed by further 7 days re-watering. The content, metabolism, related enzymes activity, degree of polymerisation (DP) and antioxidant capacity of fructan were compared in the two cultivars. High resolution HPAEC-PAD analysis of fructan showed an increase in the activities of fructan: fructan 1-fructosyltransferase (1-FFT) in the tolerant cultivar and sucrose: sucrose 1-fructosyltransferase (1-SST) and 1-FFT in the sensitive cultivar under drought condition. The activity of fructan exohydrolase (FEH) did not show any significant change in tolerant cultivar, but decreased in a sensitive one. In comparison with the sensitive cultivar, the tolerant one accumulated fructan (0.9% of dry matter) with higher degree of polymerisation (10.67±1.1), accompanied by increased OH radical scavenging activity, during drought condition. In regard to the fact that OH radical is the most prevalent ROS in damaging membrane lipids, the results suggest that fructans play a crucial role in the tolerance of wheat seedlings against drought stress.
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Affiliation(s)
- Farnoosh Nemati
- Department of Plant Biology, Faculty of Biological Science, Tarbiat Modares University (TMU), POB 14115-154, Tehran, Iran
| | - Faezeh Ghanati
- Department of Plant Biology, Faculty of Biological Science, Tarbiat Modares University (TMU), POB 14115-154, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University (TMU), POB14115-336, Tehran, Iran
| | - Mohsen Sharifi
- Department of Plant Biology, Faculty of Biological Science, Tarbiat Modares University (TMU), POB 14115-154, Tehran, Iran
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Ahmadi Gavlighi H, Tabarsa M, You S, Surayot U, Ghaderi-Ghahfarokhi M. Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach. Int J Biol Macromol 2018; 116:698-706. [DOI: 10.1016/j.ijbiomac.2018.05.083] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 05/06/2018] [Accepted: 05/14/2018] [Indexed: 01/26/2023]
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Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
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Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
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Lalegani S, Ahmadi Gavlighi H, Azizi MH, Amini Sarteshnizi R. Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index. Food Res Int 2018; 105:94-101. [DOI: 10.1016/j.foodres.2017.11.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 11/05/2017] [Accepted: 11/05/2017] [Indexed: 02/01/2023]
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Saberian H, Hamidi‐Esfahani Z, Ahmadi Gavlighi H, Banakar A, Barzegar M. The potential of ohmic heating for pectin extraction from orange waste. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13458] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hamed Saberian
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
| | - Zohreh Hamidi‐Esfahani
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
| | - Ahmad Banakar
- Department of Mechanic Biosystem, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehran Iran
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Sarfaraz A, Azizi MH, Ahmadi Gavlighi H, Barzegar M. Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Razmkhah S, Razavi SMA, Mohammadifar MA, Ale MT, Gavlighi HA. Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties. Carbohydr Polym 2016; 153:14-24. [DOI: 10.1016/j.carbpol.2016.07.086] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/11/2016] [Accepted: 07/20/2016] [Indexed: 01/04/2023]
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Ghasemian S, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Omega-3 Polyunsaturated Fatty Acids Concentration Using Synthesized Poly-Vinylidene Fluoride (PVDF) Asymmetric Membranes. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2876-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Affiliation(s)
- Samaneh Ghasemian
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
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Gavlighi HA, Meyer AS, Zaidel DN, Mohammadifar MA, Mikkelsen JD. Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.09.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gavlighi HA, Michalak M, Meyer AS, Mikkelsen JD. Enzymatic depolymerization of gum tragacanth: bifidogenic potential of low molecular weight oligosaccharides. J Agric Food Chem 2013; 61:1272-8. [PMID: 23343141 DOI: 10.1021/jf304795f] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Gum tragacanth derived from the plant "goat's horn" (Astragalus sp.) has a long history of use as a stabilizing, viscosity-enhancing agent in food emulsions. The gum contains pectinaceous arabinogalactans and fucose-substituted xylogalacturonans. In this work, gum tragacanth from Astragalus gossypinus was enzymatically depolymerized using Aspergillus niger pectinases (Pectinex BE Color). The enzymatically degraded products were divided into three molecular weight fractions via membrane separation: HAG1 < 2 kDa; 2 kDa < HAG2 < 10 kDa; HAG3 > 10 kDa. Compositional and linkage analyses showed that these three fractions also varied with respect to composition and structural elements: HAG1 and HAG2 were enriched in arabinose, galactose, and galacturonic acid, but low in fucose and xylose, whereas HAG3 was high in (terminal) xylose, fucose, and 1,4-bonded galacturonic acid, but low in arabinose and galactose content. The growth-stimulating potential of the three enzymatically produced gum tragacanth fractions was evaluated via growth assessment on seven different probiotic strains in single-culture fermentations on Bifidobacterium longum subsp. longum (two strains), B. longum subsp. infantis (three strains), Lactobacillus acidophilus , B. lactis, and on one pathogenic strain of Clostridium perfringens . The fractions HAG1 and HAG2 consistently promoted higher growth of the probiotic strains than HAG3, especially of the three B. longum subsp. infantis strains, and the growth promotion on HAG1 and HAG2 was better than that on galactan (control). HAG3 completely inhibited the growth of the C. perfringens strain. Tragacanth gum is thus a potential source of prebiotic carbohydrates that exert no viscosity effects and which may find use as natural functional food ingredients.
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Affiliation(s)
- Hassan Ahmadi Gavlighi
- Center for Bioprocess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark (DTU), DK-2800 Kgs. Lyngby, Denmark
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Kordjazi M, Shabanpour B, Zabihi E, Faramarzi MA, Feizi F, Ahmadi Gavlighi H, Feghhi MA, Hosseini SA. Sulfated polysaccharides purified from two species of padina improve collagen and epidermis formation in the rat. Int J Mol Cell Med 2013; 2:156-63. [PMID: 24551807 PMCID: PMC3927382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Accepted: 09/16/2013] [Indexed: 10/27/2022]
Abstract
Sulfated polysaccharides have shown promising effects on wound healing processes along with many other biological activities. The sulfated polysaccharides extracted from two algae species habitats in Persian Gulf were studied in vivo for their effects on collagen formation and epidermal regeneration. The polysaccharides were purified from aqueous extracts of P. tetrastromatica and P. boergesenii using CaCl2 and ethanol precipitation. The sulfate content of each polysaccharide was determined. Two identical wounds (either burn or excision) were made on the back of 4 groups of male Wistar rats (10 rats per group) under anesthesia. The algal polysaccharide ointments (2%) were applied twice daily on one side and the other wound was treated with Eucerin (as control). The rats were sacrificed on day 7 or 14, and then the wound samples were examined for epidermal thickness by light microscope. Furthermore, hydroxyproline content (as a marker of collagen formation) was spectro-photometrically measured. The polysaccharides purified from P. boergesenii had higher sulfate content (32.6±1%) compared to P. tetrastromatica (19±1%). Both algal polysaccharides showed some improvements in collagen formation (hydroxyproline content) and epidermal thickness in both wound models compared to the vehicle. The sulfated polysaccharides purified from P. tetrastromatica and P. boergesenii seaweeds are able to induce collagen formation and epidermal regeneration in the two wound models. The superior healing properties of P. boergesenii polysaccharides might be correlated to its higher sulfate content. Both algal polysaccharides are good candidates for wound healing clinical trials.
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Affiliation(s)
- Moazameh Kordjazi
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Bahareh Shabanpour
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Ebrahim Zabihi
- Cellular and Molecular Biology research Center (CMBRC), Babol University of Medical Sciences, Babol, Iran.,Department of Physiology & Pharmacology, Babol University of Medical Sciences, Babol, Iran.,Corresponding author: Cellular and Molecular Biology research Center (CMBRC), Babol University of Medical Sciences, Babol, Iran.
| | - Mohammad Ali Faramarzi
- Department of Pharmaceutical Biotechnology, Tehran University of Medical Sciences, Tehran, Iran.
| | - Farideh Feizi
- Cellular and Molecular Biology research Center (CMBRC), Babol University of Medical Sciences, Babol, Iran.
| | | | - Mohammad Amin Feghhi
- Persian Gulf Biotechnology Park, Persian Gulf Biotechnology Research Center, Qeshm Island, Iran.
| | - Seyed Abbas Hosseini
- Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Gavlighi HA, Meyer AS, Mikkelsen JD. Enhanced enzymatic cellulose degradation by cellobiohydrolases via product removal. Biotechnol Lett 2012; 35:205-12. [DOI: 10.1007/s10529-012-1067-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Accepted: 10/04/2012] [Indexed: 11/28/2022]
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Balaghi S, Mohammadifar MA, Zargaraan A, Gavlighi HA, Mohammadi M. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.04.003] [Citation(s) in RCA: 97] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Sahari MA, Gavlighi HA, Tabrizzad MHA. Classification of protein content and technological properties of eighteen wheat varieties grown in Iran. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2006.01198.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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