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Sabeghi Y, Varidi M, Nooshkam M. Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract. J Sci Food Agric 2024; 104:3853-3864. [PMID: 38243763 DOI: 10.1002/jsfa.13267] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 12/24/2023] [Accepted: 01/05/2024] [Indexed: 01/21/2024]
Abstract
BACKGROUND Foamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health-promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0-600 g L-1 oil, with gellan gum (GG; 7, 10 and 13 g L-1) and saponin-rich antioxidant Acanthophyllum glandulosum extract (AGE; 2, 6 and 10 g L-1). RESULTS The interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L-1 GG and 10 g L-1 AGE had markedly higher elastic (G') and viscous (G'') moduli than other samples, and exhibited an elastic and solid-like behavior (G' > G''). The highest gel firmness was found in oil-free sample, and the presence of oil resulted in a lower firmness induced by the larger size and lubrication effect of oil droplets. CONCLUSION As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yeganeh Sabeghi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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2
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Alhasan FH, Tehrani MM, Varidi M. Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics. Food Chem X 2024; 21:101033. [PMID: 38205159 PMCID: PMC10776775 DOI: 10.1016/j.fochx.2023.101033] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 01/12/2024] Open
Abstract
This study explores the impact of oil type, surfactant concentration, and production temperature on oleofoam properties. Oleofoams were prepared using different concentrations (5, 8, and 10 % w/w) of monoglyceride (MG) in olive, soybean, and sunflower oils at temperatures of 25 °C and 5 °C. The results indicate that higher surfactant concentrations and lower production temperatures enhance the stability, foamability, melting behavior, and hardness of the oleofoams, while minimizing oil drainage. Microscopic analysis reveals that lower production temperatures result in smaller bubble sizes in all oil blends which reduces oil loss and increases the hardness of the oleofoam. Also, oleofoams derived from different oils exhibit solid-like behavior. Among the oils studied, the oleofoam prepared with sunflower oil, at a concentration of 10 % MG and a production temperature of 5 °C, demonstrates superior properties. These findings provide valuable insights into optimizing oleofoam properties by controlling the oil type, surfactant concentration, and production temperature.
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Affiliation(s)
- Fayza Hussein Alhasan
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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3
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Hashemi B, Varidi M, Assadpour E, Zhang F, Jafari SM. Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review. Int J Biol Macromol 2024; 259:129246. [PMID: 38199553 DOI: 10.1016/j.ijbiomac.2024.129246] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
A well-known method for reducing or swapping out undesirable and controversial fats in food is oleogelation. To quantify the effects of droplets-particle inclusion on the textural aspects of gelled systems, a thorough understanding of rheological behavior of oleogels (OGs) is necessary. Otherwise stated, a rational grasp of rheological characterization is essential for food development, optimization, and processing (when touching or putting food into the mouth, rheological flow qualities influence our perception). This narrative review primarily intends to investigate rheological and textural characteristics of various oleogelator-based OGs, such as operative connection between hardness, distortion, stresses, and rheological parameters like viscosity, elasticity, and viscoelasticity, as well as flow behavior and recovery. Expanding oleogelators concentration and synergistic interactions between them increase robustness and moduli values, as compared to single oleogelators. However, given the lack of information on the connection between the OGs' macroscopic rheological characteristics and their microstructural characteristics, this review presents state-of-the-art overview of various oleogelator-based OGs, highlighting the importance of structure-rheology relationships of OGs to provide advanced knowledge on the development of innovative OGs.
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Affiliation(s)
- Behnaz Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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4
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Ahmadzadeh-Hashemi S, Varidi M, Nooshkam M. Hydro- and aerogels from quince seed gum and gelatin solutions. Food Chem X 2023; 19:100813. [PMID: 37780320 PMCID: PMC10534173 DOI: 10.1016/j.fochx.2023.100813] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 07/15/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (∼0.97-fold) and elasticity (∼3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 °C) compared to the gelatin ones (∼58 °C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.
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Affiliation(s)
- Saba Ahmadzadeh-Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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5
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Nooshkam M, Varidi M, Zareie Z, Alkobeisi F. Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions. Food Chem X 2023; 18:100725. [PMID: 37397219 PMCID: PMC10314162 DOI: 10.1016/j.fochx.2023.100725] [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: 12/19/2022] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 07/04/2023] Open
Abstract
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Zahra Zareie
- Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fatemeh Alkobeisi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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6
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Kazemi-Taskooh Z, Varidi M. How can plant-based protein-polysaccharide interactions affect the properties of binary hydrogels? (A review). Food Funct 2023. [PMID: 37337743 DOI: 10.1039/d3fo00611e] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
The last two decades have seen a growing trend toward gels thanks to their attractive sensory properties, low calories, and modification ability. Plant-derived proteins have outstanding potential to replace animal proteins as they are more affordable and eco-friendly. Polysaccharide addition can improve the gelation properties of plant proteins. This paper aimed at critically analyzing the effect of the plant protein-polysaccharide compatibility on the characterization of composite hydrogels. H-bonds and β structures, increased by polysaccharides, greatly correlated with the gelation rate, superior structural integrity, and textural/rheological properties. Indeed, polysaccharides favored the transition of α-helices to β-sheets followed by the shift of amide I which made the microstructure dense, regular, and homogeneous. Subsequently, the water-holding capacity, hardness, and elastic modulus increased but the porosity, swelling ratio, and digestibility decreased. High protein concentrations increased the water-holding capacity while the swelling ratio was mostly dependent on polysaccharides. Polysaccharides had a protective role against protease penetration and gel digestibility.
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Affiliation(s)
- Zahra Kazemi-Taskooh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
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7
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Varidi M, Ahmadzadeh‐Hashemi S, Nooshkam M. Changes in fat uptake, color, texture, and sensory properties of
Aloe vera
gel‐coated eggplant rings during deep‐fat frying process. Food Sci Nutr 2023; 11:2027-2035. [PMID: 37051372 PMCID: PMC10084974 DOI: 10.1002/fsn3.3238] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/28/2022] [Accepted: 01/12/2023] [Indexed: 01/30/2023] Open
Abstract
There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep-fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8 min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98-fold), ΔE (up to 0.89-fold), and overall acceptance (up to 0.85-fold), and an increase in moisture content (up to 1.47-fold) and lightness (up to 1.14-fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8 min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products.
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Affiliation(s)
- Mehdi Varidi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Saba Ahmadzadeh‐Hashemi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Majid Nooshkam
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
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8
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Afkhami R, Varidi MJ, Varidi M, Hadizadeh F. Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108443] [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: 01/03/2023]
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9
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Shokrollahi Yanchemeh B, Varidi M, Razavi SMA, Sohbatzadeh F, Mohammadifar MA. Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by
CaCl
2
and transglutaminase. Food Sci Nutr 2022. [DOI: 10.1002/fsn3.3158] [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: 12/13/2022] Open
Affiliation(s)
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Basic Science University of Mazandaran Babolsar Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute Technical University of Denmark Kongens Lyngby Denmark
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10
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Lavaei Y, Varidi M, Nooshkam M. Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality. Food Chem X 2022; 15:100408. [PMID: 36211769 PMCID: PMC9532754 DOI: 10.1016/j.fochx.2022.100408] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 08/04/2022] [Indexed: 12/04/2022] Open
Abstract
Soy protein isolate (SPI) was conjugated to low acyl gellan gum (LAGG). Conjugate formation was confirmed by glycation degree (DG) and structural changes. SPI-LAGG conjugates were classified into low, medium, and high DG clusters. A low DG was enough to enhance the techno-functional properties of SPI.
Soy proteins are frequently used in the food industry; however, they have rigid and compact structure with relatively poor interfacial properties and solubility. This study was therefore aimed to modify techno-functional characteristics of soy protein isolate (SPI; 0.1% w/v) by conjugating to low acyl gellan gum (LAGG; 0.1, 0.2, and 0.3% w/v), through the Maillard reaction (at 90 °C for 90 min). The SPI-LAGG conjugates were confirmed by changes in pH, glycation degree (DG; up to 48%), Fourier transform infrared spectroscopy, and sodium dodecyl sulphate polyacrylamide electrophoresis. The conjugates were then classified into three clusters of low, medium, and high DG, via K-means clustering method. The low DG conjugate had lower surface hydrophobicity and foaming capacity, and higher thermal stability, solubility, emulsifying properties, foam stability, and antioxidant activity compared to the other clusters. This indicated that a low DG is required to enhance the functional properties of proteins.
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11
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12
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Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107488] [Citation(s) in RCA: 4] [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: 01/21/2023]
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13
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Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Sci Nutr 2022; 10:1113-1125. [PMID: 35432978 PMCID: PMC9007298 DOI: 10.1002/fsn3.2771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 01/01/2023] Open
Abstract
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).
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Affiliation(s)
- Fatemeh Alkobeisi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Majid Nooshkam
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
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Bashash M, Varidi M, Varshosaz J. Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery. Food Measure 2022. [DOI: 10.1007/s11694-022-01309-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [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] [Indexed: 02/06/2023]
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16
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. pH and NaCl effects on the interactions between safranal and whey protein isolate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101197] [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: 10/21/2022]
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17
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18
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Ghobadi M, Koocheki A, Varidi MJ, Varidi M. Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Ghobadi M, Varidi MJ, Koocheki A, Varidi M. Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles. Int J Biol Macromol 2021; 182:26-36. [PMID: 33798584 DOI: 10.1016/j.ijbiomac.2021.03.170] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/03/2021] [Accepted: 03/28/2021] [Indexed: 11/26/2022]
Abstract
In the present study, Grass pea protein isolate (GPPI)- Alyssum homolocarpum seed gum (AHSG) complex nanoparticles were formed through two fabrication methods and their physicochemical properties, structure and stability against sodium chloride and different pHs were investigated. Type 1 particles were formed by creating GPPI nanoparticles, and then coating them with AHSG; while Type 2 particles were fabricated through the heat treatment of GPPI-AHSG complexes at 85 °C for 15 min. The preparation methods did not influence the magnitude of electrical charges on biopolymer particles. The particle size analysis revealed that Type 2 particles had lower mean diameter (d = 360.20 nm) compared to Type 1 particles (d = 463.22 nm). Structural properties of Type 1 and Type 2 particles were determined using Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), Differential scanning calorimetry (DSC), Atomic force microscopy (AFM), and transmission electron microscopy (TEM). Hydrogen bonding, electrostatic and hydrophobic interactions were the main driving forces contributed to the formation of both GPPI-AHSG complex particles. Assessments of morphological and structural properties also indicated that both Type 1 and 2 particles had spherical shapes and heat treatment increased the ordered intermolecular structures in biopolymer particles. Type 2 particles had higher denaturation temperature and better pH and salt stability when compared to Type 1 particles. These results indicate that thermal treatment was effective for the fabrication of stable GPPI-AHSG complex nanoparticles.
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Affiliation(s)
- Mohammad Ghobadi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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20
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Hosseini S, Varidi M. Optimization of Microbial Rennet Encapsulation in Alginate - Chitosan Nanoparticles. Food Chem 2021; 352:129325. [PMID: 33691212 DOI: 10.1016/j.foodchem.2021.129325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 02/21/2020] [Revised: 01/15/2021] [Accepted: 02/05/2021] [Indexed: 01/24/2023]
Abstract
The milk-coagulating enzyme, rennet, is widely used in cheese making. Recently stabilization of rennet, especially in accelerated cheese ripening, has received considerable interest. As we know encapsulation is one of the enzyme immobilization methods, which could increase enzyme stability. In this study, the effects of alginate, chitosan and, CaCl2 on rennet encapsulation were evaluated and optimized using RSM. Under the optimal conditions alginate, chitosan, and CaCl2 were 0.04%, 0.1%, and 0.1% respectively. At the optimum point, encapsulation efficiency, particle size, and zeta potential were evaluated to be 61.8%, 323 nm, and 25 mV, respectively. The effect of temperature and pH on the enzyme activity was evaluated, and the results showed that encapsulated enzyme had higher activity at various pH and temperature in comparison with the free enzyme. Also, the enzyme release data in all pH values were fitted to Korsmeyer-Peppas model and the n exponent indicated that the release mechanism was Fickian. The electrostatic interactions between enzyme, alginate, and chitosan were confirmed by infrared spectroscopy. No statistical difference was found between the Km and Vmax of encapsulated and free enzymes.
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Affiliation(s)
- Saeedeh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
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21
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Nooshkam M, Varidi M. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates. Food Chem 2021; 347:129079. [PMID: 33493834 DOI: 10.1016/j.foodchem.2021.129079] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [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: 08/28/2020] [Revised: 01/03/2021] [Accepted: 01/07/2021] [Indexed: 12/25/2022]
Abstract
This study aimed to examine the effect of whey protein isolate-low acyl gellan gum (WPI-GG) conjugate on the physicochemical properties and digestibility of β-carotene-loaded oil-in-water emulsions. The WPI-GG conjugate-stabilized emulsions had lower droplet sizes with more homogenous distribution, more negative surface charge, and higher interfacial protein concentration and viscosity, compared to those stabilized by WPI-GG mixture and WPI. The emulsion droplets coated by the conjugate were also generally more stable to environmental stresses (i.e., storage, pH changes, ionic strength, freeze-thaw cycles, and thermal treatment) along with higher β-carotene retention than other systems. The stability to droplet aggregation during in vitro digestion was remarkably increased for the conjugate-stabilized emulsion. However, the β-carotene bioaccessibility was significantly affected when the conjugate was used to stabilize the emulsions, likely due to the thick interfacial layer, high viscosity, and negative charge of the corresponding emulsions that could inhibit droplet digestion and mixed micelle formation.
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Affiliation(s)
- Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
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Nooshkam M, Varidi M. Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104783] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z, Romano R, Piombino P, Genovese A. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102455] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Izadi Z, Mohebbi M, Shahidi F, Varidi M, Salahi MR. Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.06.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. Innovative method for analysis of safranal under static and dynamic conditions through combination of HS-SPME-GC technique with mathematical modelling. Phytochem Anal 2020; 31:564-574. [PMID: 31997502 DOI: 10.1002/pca.2920] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 12/17/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Saffron (Crocus sativus L.) is a well-known spice which is used as the colourant and flavouring agent in food products. Safranal could act as an indicator for saffron grading, authentication and adulteration, as well as for quality evaluation of saffron flavoured products; since it is the main odourant and the most aroma-active compound of saffron. OBJECTIVES Firstly, determination of the optimum static conditions for safranal extraction through headspace solid-phase micro-extraction combined with gas chromatography (HS-SPME-GC) technique. Secondly, safranal measurement in different saffron flavoured products under the optimised static conditions. Thirdly, elucidation of the method efficiency for safranal measurement under non-equilibrium conditions for a saffron drink sample. METHODS Different equilibrium times, pH and salt concentrations were applied on aqueous solutions of safranal. Accordingly, the optimised static conditions were determined for safranal extraction through HS-SPME-GC approach using polydimethylsiloxane (PDMS) fibre. RESULTS Under static conditions, a linear response was obtained for standard curve within the safranal concentration range of 0.08-30 ppm, with R2 = 0.9999. The limits of detection and quantification were 0.04 and 0.08 ppm, respectively. Despite the fact that safranal peak area was an efficient parameter for quantifications under static conditions; its poor reproducibility was proved under dynamic conditions for the saffron drink sample. This observation necessitated application of kinetic studies on real food samples. CONCLUSIONS Safranal extraction was successfully performed from aqueous matrices through HS-SPME-GC, under static conditions. Mathematical modelling resulted in kinetic parameters that improved the efficiency of safranal measurement under dynamic conditions, using PDMS fibre.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Zarrin Es'haghi
- Department of Chemistry, Payame Noor University, Tehran, Iran
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Allahdad Z, Varidi M, Zadmard R, Haertlé T, Sawyer L, Saboury AA. Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution. Food Chem 2020; 330:127218. [PMID: 32535315 DOI: 10.1016/j.foodchem.2020.127218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 02/27/2020] [Revised: 05/28/2020] [Accepted: 05/31/2020] [Indexed: 11/28/2022]
Abstract
The objective of this work was to study β-carotene functionalities (color and antioxidant activity) and practical limitations (aggregate formation, poor solubility and low stability) when included in the aqueous systems containing milk proteins. According to the results, self-association constant of β-carotene in the presence of casein is 1.7-fold of that calculated for WPI. Casein and WPI were capable of conserving β-carotene against chemical oxidation up to 15 and 12%, respectively, at 1:5 M ratio of β-carotene to protein. While, WPI reduced its photodegradation quantum yield from 0.03 to 0.012 compared to 0.017 obtained for casein. A 2.7- and 3.6-fold enhancement in β-carotene solubility was observed in the presence of 1.5 mg/mL of casein and WPI, respectively. The study of β-carotene interaction with proteins showed, on the one hand, a negative effect on electron transfer and, on the other hand, improved hydrogen transfer to the radical species in the solution.
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Affiliation(s)
- Zahra Allahdad
- Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran; Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Reza Zadmard
- Chemistry and Chemical Engineering Research Center of Iran, Tehran, Iran.
| | - Thomas Haertlé
- UR 1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France; Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, ul. Wołyńska 33, 60-637 Poznań, Poland; Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
| | - Lindsay Sawyer
- Institute of Quantitative Biology, Biochemistry and Biotechnology, The University of Edinburgh, King's Buildings, Edinburgh EH9 3JR, UK.
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran.
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Nooshkam M, Varidi M. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105389] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Khatib N, Varidi MJ, Mohebbi M, Varidi M, Hosseini SMH. Replacement of nitrite with lupulon-xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study. J Food Sci Technol 2020; 57:2629-2639. [PMID: 32549613 DOI: 10.1007/s13197-020-04299-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2020] [Accepted: 02/16/2020] [Indexed: 01/30/2023]
Abstract
Replacement of nitrite with hop components in cooked beef-sausage (CBS) was studied. For this purpose, lupulon-xanthohumol loaded nanoliposome (L-X-NL) was produced using sonication at optimized condition (time = 10.8 min, power = 72.7 W, lecithin concentration = 140 mg/mL). The release of lupulon and xanthohumol to liquid meat extract followed the Rigter-Peppus model. Samples of CBS (60% meat) supplemented by different ratios of nitrite/L-X-NL were produced. Microbial analysis and lipid oxidation measurement were carried out to evaluate the safety of CBS samples. The formulation consisted 30 ppm of nitrite and 150 ppm of L-X-NL remained microbiologically safe during 30-d storage at 4 °C. It was observed that L-X-NL could postpone the oxidation. Addition of L-X-NL has not impaired the sensory properties of final product, while the presence of nitrite for inducing the demanding color of CBS was important. Considering the results, partial removal of nitrite in formulation of CBS (up to 50%) and replacing with L-X-NL as a new promising preservative is recommended.
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Affiliation(s)
- Neda Khatib
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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Hossein Razavizadegan Jahromi S, Farhoosh R, Hemmateenejad B, Varidi M. Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study. Food Chem 2019; 311:126015. [PMID: 31864188 DOI: 10.1016/j.foodchem.2019.126015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [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: 06/03/2019] [Revised: 11/30/2019] [Accepted: 12/03/2019] [Indexed: 12/16/2022]
Abstract
Anthocyanins as one of the main natural groups of food colorants undergo quick color fading, which can be diminished through protein association. The stabilization of cyanidin-3-glucoside (CYG) through binding to bovine serum albumin (BSA) was investigated at pH 3.0 using atomic force microscopy and differential scanning calorimetry along with UV-Vis absorption, steady-state fluorescence, circular dichroism, and three-dimensional emission spectral analyses merged with the multivariate curve resolution-alternative least square method. The stabilized CYG molecules were found at the site II of BSA with combined static and dynamic quenching mechanisms. Approximately 93% of the BSA binding sites were occupied in the BSA-CYG complex through hydrogen bonds and van der Waals forces with the binding constant and stoichiometry ratio of 1.88 × 105 M-1 and 1:13, respectively. The results also revealed that CYG molecules caused partial unfolding of the BSA structure, while it was not enough for significant alteration of denaturation temperature. The binding results also indicated that the reduction of H2O2-induced-CYG oxidation rate (34.78%) at pH 3.0 was mainly driven via the BSA-hemiketal association, although the colored species of CYG had a greater affinity towards BSA in the equilibrated system at pHs 1.0 and 5.0.
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Affiliation(s)
| | - Reza Farhoosh
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad 91775-1163, Iran.
| | - Bahram Hemmateenejad
- Department of Chemistry, College of Sciences, Shiraz University, Shiraz, 7194684795, Iran.
| | - Mehdi Varidi
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, Mashhad 91775-1163, Iran
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Varidi MJ, Varidi M, Vajdi M, Sharifpour A, Akbarzadeh-T MR. Best Precision–Recall Confidence Threshold and F-Measure to Determine Quality of Camel Meat by Support Vector Regression Based Electronic Nose. International Journal of Food Engineering 2019. [DOI: 10.1515/ijfe-2018-0235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractMaintaining fresh quality of camel meat and devising an effective validation instrument were the goals of this project. The minced samples were packed in bags with five different atmospheres and stored 20 days at 4 °C. Head space gas analysis and total viable count of bacteria were performed as references. Meat samples were tested with an electronic nose machine through dynamic sampling. Principal component analysis technique resulted in two distinct clusters in consistence with reference methods. Carbon dioxide was the best modified atmosphere to retain meat freshness. Support vector regression was trained with different confidence thresholds. The best precision–recall and F-measure values were obtained at threshold 0.5 that are promising to avoid false-positive and false-negative diagnoses which would be very crucial for regulatory decision-making organizations.
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Affiliation(s)
- Mohammad J. Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Meisam Vajdi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Azam Sharifpour
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad-R. Akbarzadeh-T
- Departments of Electrical and Computer Engineering, Center of Excellence on Soft Computing and Intelligent Information Processing (SCIIP), Ferdowsi University of Mashhad, Mashhad, Iran
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Feyzi S, Varidi M, Housaindokht MR, Es'haghi Z. Binding of safranal to whey proteins in aqueous solution: Combination of headspace solid-phase microextraction/gas chromatography with multi spectroscopic techniques and docking studies. Food Chem 2019; 287:313-323. [DOI: 10.1016/j.foodchem.2019.02.065] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 01/17/2023]
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Khatib N, Varidi MJ, Mohebbi M, Varidi M, Hosseini SMH. Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14075] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Neda Khatib
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
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Alamatian S, Mohebbi M, Varidi M, Momen Nezhad M. Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep. Meat Sci 2019; 156:231-239. [PMID: 31234096 DOI: 10.1016/j.meatsci.2019.05.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [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: 01/27/2019] [Revised: 04/15/2019] [Accepted: 05/29/2019] [Indexed: 11/28/2022]
Abstract
This study involved coating of ostrich meat pieces (30 × 30 × 20 mm) with tragacanth gum (0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt solution (5, 15, and 27%) with the immersing duration of 1, 2, 4, 12, and 24 h to accelerate the transfer of moisture and minimize solid gain. This study also involved the investigation of the efficiency of the Peleg's model, Azuara's model, and diffusion equation in modeling water gain/loss and solid gain in meat pieces. Water gain/loss and solid gain were significantly affected by osmotic and coating concentrations during osmotic treatment. The Peleg's model had the best efficiency in the prediction of water loss at 5% and 27% concentrations and solid gain at 27% concentration. Diffusion model showed a favorable performance in the prediction of water loss and solid gain at 27% and 15% concentrations, respectively. It can be concluded that coating pre-treatment could control solid gain and facilitate water loss/gain.
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Affiliation(s)
- Samaneh Alamatian
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, P.O. Box 91775-1163, Iran.
| | - Mehdi Momen Nezhad
- Department of Medical Physics, Mashhad University of Medical Sciences, Mashhad, P.O. Box 91779-48564, Iran.
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Nooshkam M, Varidi M, Bashash M. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem 2019; 275:644-660. [DOI: 10.1016/j.foodchem.2018.09.083] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/10/2018] [Accepted: 09/12/2018] [Indexed: 12/26/2022]
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Allahdad Z, Varidi M, Zadmard R, Saboury AA, Haertlé T. Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies. Food Chem 2019; 277:96-106. [DOI: 10.1016/j.foodchem.2018.10.057] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 10/10/2018] [Accepted: 10/10/2018] [Indexed: 01/22/2023]
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Allahdad Z, Varidi M, Zadmard R, Saboury AA. Spectroscopic and docking studies on the interaction between caseins and β-carotene. Food Chem 2018; 255:187-196. [DOI: 10.1016/j.foodchem.2018.01.143] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 01/20/2018] [Accepted: 01/23/2018] [Indexed: 10/18/2022]
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Feyzi S, Varidi M, Zare F, Varidi MJ. Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate. J Sci Food Agric 2018; 98:1880-1888. [PMID: 28898430 DOI: 10.1002/jsfa.8669] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/19/2017] [Accepted: 09/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Different drying methods due to protein denaturation could alter the functional properties of proteins, as well as their structure. So, this study focused on the effect of different drying methods on amino acid content, thermo and functional properties, and protein structure of fenugreek protein isolate. RESULTS Freeze and spray drying methods resulted in comparable protein solubility, dynamic surface and interfacial tensions, foaming and emulsifying properties except for emulsion stability. Vacuum oven drying promoted emulsion stability, surface hydrophobicity and viscosity of fenugreek protein isolate at the expanse of its protein solubility. Vacuum oven process caused a higher level of Maillard reaction followed by the spray drying process, which was confirmed by the lower amount of lysine content and less lightness, also more browning intensity. ΔH of fenugreek protein isolates was higher than soy protein isolate, which confirmed the presence of more ordered structures. Also, the bands which are attributed to the α-helix structures in the FTIR spectrum were in the shorter wave number region for freeze and spray dried fenugreek protein isolates that show more possibility of such structures. CONCLUSION This research suggests that any drying method must be conducted in its gentle state in order to sustain native structure of proteins and promote their functionalities. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), Ste. Anne de Bellevue, QC, Canada
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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Seyed Yagoubi A, Shahidi F, Mohebbi M, Varidi M, Golmohammadzadeh S. Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriers. Food Measure 2017. [DOI: 10.1007/s11694-017-9650-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nasrollahzadeh F, Varidi M, Koocheki A, Hadizadeh F. Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction. Food Res Int 2017; 100:289-297. [DOI: 10.1016/j.foodres.2017.08.030] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 12/30/2022]
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Feyzi S, Varidi M, Zare F, Varidi MJ. A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents. Int J Biol Macromol 2017; 105:27-35. [PMID: 28663151 DOI: 10.1016/j.ijbiomac.2017.06.101] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [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: 05/08/2017] [Revised: 06/23/2017] [Accepted: 06/24/2017] [Indexed: 10/19/2022]
Abstract
This study showed defatting solvents including hexane, diethyl ether, chloroform, ethanol and acetone, due to their influence on protein denaturation and structure, have considerable effect on the amino acid composition, thermal characterizations, surface and functional properties of fenugreek protein isolate. FTIR analysis while confirmed the presence of secondary structures in all fenugreek protein isolates, showed differences in these structures. Hexane and diethyl ether resulted in comparable coagulated protein percentage, interfacial tension, emulsifying properties, surface hydrophobicity, Td and SDS-PAGE profile in fenugreek protein isolates. The lowest surface tension in fenugreek protein isolate produced from ethanol defatted flour was in accordance with its considerable foaming properties. Maximum Td and ΔH were observed in fenugreek protein isolate obtained from acetone defatted fenugreek flour. The highest amounts of hydrophobic and charged hydrophilic amino acids in fenugreek protein isolate produced from hexane and acetone defatted fenugreek flours respectively, were in accordance with the polarity of the applied defatting solvents. Thermograph and coagulated protein percentage confirmed that chloroform caused the lowest thermal stability in fenugreek protein isolate.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), 21111 Lakeshore Road, Ste. Anne de Bellevue, QC, H9X 3V9, Canada.
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
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Tabatabaei Yazdi F, Golian A, Zarghi H, Varidi M. Effect of wheat-soy diet nutrient density and guanidine acetic acid supplementation on performance and energy metabolism in broiler chickens. Italian Journal of Animal Science 2017. [DOI: 10.1080/1828051x.2017.1305260] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Abolghasem Golian
- Department of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Heydar Zarghi
- Department of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Sciences and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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Rahmati NF, Koocheki A, Varidi M, Kadkhodaee R. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH. Int J Biol Macromol 2017; 95:1179-1189. [DOI: 10.1016/j.ijbiomac.2016.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 10/05/2016] [Accepted: 11/03/2016] [Indexed: 11/16/2022]
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Ghollasi-Mood F, Mohsenzadeh M, Hoseindokht MR, Varidi M. Quality changes of air-packaged chicken meat stored under different temperature conditions and mathematical modelling for predicting the microbial growth and shelf life. J Food Saf 2016. [DOI: 10.1111/jfs.12331] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farahnaz Ghollasi-Mood
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture; Ferdowsi University of Mashhad; Mashhad Iran
| | | | - Mehdi Varidi
- Department of Food Science; Ferdowsi University of Mashhad; Mashhad Iran
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Heydari F, Varidi MJ, Varidi M, Mohebbi M. Study on quality characteristics of camel burger and evaluating its stability during frozen storage. Food Measure 2016. [DOI: 10.1007/s11694-015-9288-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zahedi Y, Varidi MJ, Varidi M. Proteome Changes in biceps femoris Muscle of Iranian
One-Humped Camel and Their Effect on Meat Quality Traits. Food Technol Biotechnol 2016; 54:324-334. [PMID: 27956864 DOI: 10.17113/ftb.54.03.16.4316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofibrillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were significantly changed during 24, 72 and 168 h post-mortem. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.
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Affiliation(s)
- Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources,
University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | - Mohammad-Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
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Feyzi S, Varidi M, Zare F, Varidi MJ. Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. J Sci Food Agric 2015; 95:3165-3176. [PMID: 25523830 DOI: 10.1002/jsfa.7056] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 12/13/2014] [Accepted: 12/16/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND With increasing demand for new protein sources, research on plant protein extraction and evaluation of the functional properties of protein isolates is necessary. In this study, pH and NaCl concentration, as two parameters affecting protein extraction of fenugreek seed, was investigated and the condition of fenugreek protein isolate (FPI) extraction was optimized using response surface methodology. RESULTS FPI had significantly (P< 0.05) higher protein and essential amino acid content (891.00 and 387.41 g kg(-1) , respectively) compared with soy protein isolate (SPI). FPI was rich in Asp and Glu, confirming the presence of bands in the acidic region (30-39 kDa) of its electrophoretic pattern. Differential scanning calorimeter thermography of both FPI and SPI showed two peaks with high denaturation temperature, confirming the presence of high protein content and hydrophobic amino acids. Protein solubility, foaming capacity, foam stability and emulsion stability of FPI were higher than SPI; moreover, both FPI and SPI showed pH-dependent protein functionalities. CONCLUSION Fenugreek seed protein extraction was optimized by control of pH and NaCl concentration. FPI could be used as a protein source with remarkable functional properties.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), Ste Anne de Bellevue, QC, Canada, H9X 3 V9
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
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Ahmadian-Kouchaksaraei Z, Varidi M, Varidi MJ, Pourazarang H. Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure. Quality Assurance and Safety of Crops & Foods 2015. [DOI: 10.3920/qas2014.0465] [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] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Z. Ahmadian-Kouchaksaraei
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - M. Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - M. Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - H. Pourazarang
- Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
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Pasban A, Mohebbi M, Pourazarang H, Varidi M, Abbasi A. Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (A
garicus bisporus
). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12283] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Atena Pasban
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad 91775-1163 Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad 91775-1163 Iran
| | - Hashem Pourazarang
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad 91775-1163 Iran
| | - Mehdi Varidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad 91775-1163 Iran
| | - Arezoo Abbasi
- Department of Food Science and Technology; Quchan Branch; Islamic Azad University; Quchan Iran
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Ahmadian-Kouchaksaraei Z, Varidi M, Varidi MJ, Pourazarang H. Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.028] [Citation(s) in RCA: 12] [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] [Indexed: 10/25/2022]
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