1
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Asnaashari M, Kenari RE, Taghdisi SM, Abnous K, Farahmandfar R. A Novel Fluorescent DNA Sensor for Acrylamide Detection in Food Samples Based on Single-Stranded DNA and GelRed. J Fluoresc 2023:10.1007/s10895-023-03479-7. [PMID: 37930599 DOI: 10.1007/s10895-023-03479-7] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 10/16/2023] [Indexed: 11/07/2023]
Abstract
The presence of acylamide (AA) in large group of food products and its health hazards have been confirmed by scientists. In this study, a simple and innovative biosensor for AA determination was designed based on single-stranded DNA (ssDNA) with partial guanine and GelRed. The idea of this biosensor is based on the formation of AA-ssDNA adduct through the strong binding interaction between AA and guanine base of ssDNA, which subsequently inhibits the interaction of ssDNA and GelRed, leading to a weak fluorescence intensity. The binding interaction between AA and ssDNA was confirmed by UV-Vis absorption spectrometry and fluorescence intensity. Under optimum conditions, the designed biosensor exhibited excellent linear response in range of 0.01-95 mM, moreover it showed high selectivity toward AA. The limit of detection was 0.003 mM. This biosensor was successfully applied for the determination of AA in water extract of potato fries and coffee in the range of 0.05-100 mM with LOD of 0.01 mM and 0.05-95 mM with LOD of 0.004 mM, respectively.
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Affiliation(s)
- Maryam Asnaashari
- Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
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2
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Zahed N, Esmaeilzadeh Kenari R, Farahmandfar R. Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel. Food Sci Nutr 2023; 11:3780-3787. [PMID: 37457153 PMCID: PMC10345678 DOI: 10.1002/fsn3.3362] [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: 12/24/2022] [Revised: 03/02/2023] [Accepted: 04/04/2023] [Indexed: 07/18/2023] Open
Abstract
This study aimed to measure the efficiency, total anthocyanin content (TAC), and total phenol content (TPC) of pomegranate peel powder (PPP) extract from different extractions. Also, the characteristics of the nanoencapsulated extracts with maltodextrin (MD)/Lepidium perfoliatum (Qodume Shahri) seed gum were investigated. The highest and lowest extraction efficiency was related to solvent ethanol-water extraction (SEWE) (76.35%) and solvent ethanol extraction (SEE) (25.73%), respectively. Extracts obtained from microwave extraction (ME) and ultrasound extraction (UE) methods had the highest and lowest values of TAC (4.00-0.35) (mg C3G/g PPP) and TPC (702.13-232.58) (mg GAE/100 g sample), respectively. Peak 3213 in FT-IR indicates the O-H bond, which showed the highest content of phenolic compounds in the extract obtained from ME compared with SEE, SEWE, and UE. The nanoencapsulated extracts from SEE, SEE, and UE had the lowest particle size of peak 1, particle distribution in peak 1, and average particle size distribution compared with other extractions, respectively. The highest encapsulation efficiency of anthocyanin (EEA) and encapsulation efficiency of phenol (EEP) were related to UE (96.15%) and SEWE (86.57%), respectively. The EEP and EEA of SEE were not significantly different from ME and SEWE, respectively. On the other hand, the type and amount of extractive compounds in the extract have a great impact on the efficiency of nanoencapsulation and the average size distribution of nanoencapsulated particles. As a result, PPP extract is rich in antioxidant compounds, which can be determined by carefully examining the appropriate method of extraction and preservation of the extracted compounds.
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Affiliation(s)
- Niloofar Zahed
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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3
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Fahim H, Motamedzadegan A, Farahmandfar R, Khaligh NG. Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process. Int J Biol Macromol 2023; 232:123268. [PMID: 36646345 DOI: 10.1016/j.ijbiomac.2023.123268] [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: 07/17/2022] [Revised: 01/07/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
According to the 12 principles of green chemistry, surface functionalization was performed using glutaric anhydride under solvent-free and catalyst-free conditions. FTIR spectra and DS analyses demonstrated the functionalization of HCl-hydrolyzed cellulose. The influence of two parameters, i.e., the glutaric anhydride concentration and the reaction time, on the functionalization of HCl-hydrolyzed cellulose was investigated. Protocol efficiency was studied by a degree of substitution (DS). It was found that higher concentrations of glutaric anhydride cause an enhancement of DS to 0.75 and 0.87 for GA3-12 and GA9-12, respectively. In addition, the longer reaction time increased zeta potential from -12.2 ± 1.7 for G9-6 to -34.57 ± 2.2 for GA9-12. Morphology analysis by SEM showed a decrease in fiber length for the functionalized cellulose. DSC profiles confirmed dehydration at a range of 17 to 134 °C. A glass transition was revealed at -30 to -20 °C for all studied samples. The fusion, the depolymerization of cellulose chains, the cleavage of glycosidic linkages, and the decomposition of the crystalline parts of cellulose occur at 195 to 374 °C. Therefore, an efficient and greener process was developed to functionalize the HCl-hydrolyzed cellulose by glutaric anhydride, a safe and non-toxic anhydride, in the absence of the solvent and catalyst.
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Affiliation(s)
- Hoda Fahim
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Po Box 578, Sari, Mazandaran, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Po Box 578, Sari, Mazandaran, Iran.
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Po Box 578, Sari, Mazandaran, Iran
| | - Nader Ghaffari Khaligh
- Nanotechnology and Catalysis Research Center, Institute for Advanced Studies (IAS), University of Malaya, Kuala Lumpur 50603, Malaysia.
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4
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Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09778-7] [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: 02/11/2023]
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5
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Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates. Food Chem 2022; 393:133427. [PMID: 35696957 DOI: 10.1016/j.foodchem.2022.133427] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [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: 02/12/2022] [Revised: 06/03/2022] [Accepted: 06/06/2022] [Indexed: 11/30/2022]
Abstract
This paper reports the production of O/W high internal phase emulsions (HIPEs) using protein-anionic polysaccharide Maillard conjugates. First, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) proteins and Alyssum homolocarpum seed gum (AHSG) or kappa-carrageenan (kC) polysaccharides. The conjugation process was confirmed and monitored by UV spectrophotometry, Fourier transform infrared, circular dichroism, fluorescence spectroscopies, and differential scanning calorimetry. Under the optimized reaction conditions, SC-AHSG conjugates exhibited the highest glycation degree and emulsifying properties. Next, HIPEs were made using the optimized conjugates, and their microstructure, droplet size, and physical stability were evaluated. The emulsion stabilized by SC-AHSG conjugate had the lowest mean droplet size (363.07 ± 34.56 nm), orderly-packed oil droplets with monomodal distribution, the highest zeta potential (-27.70 ± 0.70 mV), high storage stability (no creaming or oil-off) and was ultra-stable against environmental stresses. Results of this research are helpful for development of emulsion-based foods with novel functionality.
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Affiliation(s)
- Behraad Tirgarian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Reza Farahmandfar
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Jafar M Milani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Filip Van Bockstaele
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Vandemoortele Centre 'Lipid Science and Technology', Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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6
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Abdolahi Alkami P, Esmaeilzadeh Kenari R, Farahmandfar R, Azizkhani M. Investigation of the antioxidant effect of red quinoa (Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16406] [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: 11/29/2022]
Affiliation(s)
- Parva Abdolahi Alkami
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Maryam Azizkhani
- Department of Food Hygiene Faculty of Veterinary Medicine, Amol University of Special Modern Technologies Amol Iran
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7
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Davoodi MN, Milani JM, Farahmandfar R. Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis. Food Sci Nutr 2021; 9:4108-4116. [PMID: 34401062 PMCID: PMC8358359 DOI: 10.1002/fsn3.2370] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 12/26/2020] [Revised: 04/20/2021] [Accepted: 04/20/2021] [Indexed: 01/18/2023] Open
Abstract
Seaweeds can be a suitable, inexpensive, abundant, and renewable source for the production of biodegradable films as an alternative to plastics. Sulfated polysaccharides, which are abundant in Ulva intestinalis seaweed, have shown important biological activities such as anticoagulant, antioxidant, antitumor, anti-inflammatory, and antiviral activities. Mechanical, physicochemical, barrier, and surface properties of sulfated polysaccharide films extracted from Ulva intestinalis using glycerol and polyethylene glycol (PEG) as plasticizers were studied. Ulva intestinalis sulfated polysaccharide films (USP films) were successfully prepared by the incorporation of three concentrations of plasticizers (30, 40, and 50%). The film properties depended on the type and concentration of the plasticizer. Based on the results, by increasing the concentration of the plasticizer, the thickness, moisture content, solubility, and elongation at break of the USP films increased and tensile strength, young's modulus, transparency, and barrier properties of the films decreased. The film plasticized with 30% PEG showed the highest value of tensile strength (36.95 MPa), and the lowest value for permeability to vapor water and oxygen were 1.9 g mm-1 s-1kPa-1 × 10-11 and 7.45 cm-3.cm/cm2.s.cmHg ×10-8, respectively. Scanning electron microscopy (SEM) observations indicated that the surface of the films was free of bubbles, cracks, or fractures. Fourier transform infrared (FTIR) spectroscopy results revealed some interactions between plasticizers and the polymer.
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Affiliation(s)
- Mohammad Nabi Davoodi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
| | - Jafar M. Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySari, MazandaranIran
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8
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Farahmandfar R, Asnaashari M, Hesami B. Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods. J FOOD PROCESS PRES 2021; 45:e15564. [PMID: 34219846 PMCID: PMC8237013 DOI: 10.1111/jfpp.15564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/17/2021] [Accepted: 04/13/2021] [Indexed: 12/13/2022]
Abstract
Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15–60 min) and 65°C (1 min) was the best temperature for inactive SARS‐CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Bakhtiyar Hesami
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
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9
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Sayyari Z, Rabbani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoushan R. Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time. Food Measure 2021. [DOI: 10.1007/s11694-021-00932-8] [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] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Sayyari Z, Rabani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoshan R. The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2021.1901815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Sayyari
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Rabani
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Rezvaneh Mousavi Nadoshan
- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
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11
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Moniri H, Farahmandfar R, Motamedzadegan A. Cress seed (
Lepidium sativum
) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13408] [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: 12/01/2022]
Affiliation(s)
- Hannaneh Moniri
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Sari Iran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Sari Iran
| | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Sari Iran
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12
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Moniri H, Farahmandfar R, Motamedzadegan A. Investigation of hot air and foam-mat dried cress seed gum by FT-IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties. Food Sci Nutr 2020; 8:2143-2155. [PMID: 32328281 PMCID: PMC7174221 DOI: 10.1002/fsn3.1514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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: 10/28/2019] [Revised: 01/07/2020] [Accepted: 01/10/2020] [Indexed: 11/07/2022] Open
Abstract
The effects of different drying methods (hot air drying at 40, 60, and 80°C, and foam-mat drying) on the characteristics (FT-IR, zeta potential, conductivity, color, rheology, texture, and emulsifying) of extracted cress seed gum (CSG) have been investigated. The models described the rheological behavior of CSG with high R 2, but in general Herschel-Bulkley's model has higher values of R 2 and lower values of RMSE compared to the fitted models. The HD 80 has high amount of viscosity. This means that as the temperature rises, the gel network is getting stronger, and gums from the internal CSG sections have a stronger gel network. Results of strain sweep test demonstrated that storage ( G LVE ' ) and loss modulus ( G LVE ″ ) for all solutions except foam-mat drying in the linear area showed solid-like behavior. The parameters of strain sweep (Gf, τf, τy, G LVE ″ , G LVE ' , YLVE) increased with increasing temperatures. Frequency sweep test showed that storage ( G LVE ' ) was greater than loss modulus ( G LVE ″ ) and samples have a solid behavior but foam-mat drying exhibited liquid behavior. Increasing temperature has a direct impact on texture, so hardness and adhesion are increased consequently. Generally, CSG has good emulsifying and foaming characteristics, but no significant difference was observed.
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Affiliation(s)
- Hannaneh Moniri
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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13
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Kordjazi A, Farahmandfar R. Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. FSCT 2020. [DOI: 10.29252/fsct.16.97.29] [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] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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Asadi Y, Farahmandfar R. Frying stability of canola oil supplemented with ultrasound-assisted extraction of Teucrium polium. Food Sci Nutr 2020; 8:1187-1196. [PMID: 32148824 PMCID: PMC7020264 DOI: 10.1002/fsn3.1405] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 10/05/2019] [Accepted: 10/08/2019] [Indexed: 12/19/2022] Open
Abstract
In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α-tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound-assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC50 of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.
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Affiliation(s)
- Yegane Asadi
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
| | - Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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15
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Farahmandfar R, Tirgarian B, Dehghan B, Nemati A. Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food Sci Nutr 2020; 8:124-138. [PMID: 31993139 PMCID: PMC6977496 DOI: 10.1002/fsn3.1279] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [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: 06/22/2019] [Revised: 09/17/2019] [Accepted: 09/21/2019] [Indexed: 11/17/2022] Open
Abstract
Thomson navel orange peel is a by-product of citrus processing, which contains high levels of bioactive compounds advantageous to human health, nevertheless due to its high moisture content it is exceedingly perishable. Drying is among the most common preservation methods, which could prolong the plants shelf-life via reducing their moisture value. Taking this into account, depending on their type and conditions, drying techniques could degrade plant heat-sensitive metabolites and lead to quality decline. Therefore, the goal of this paper was to investigate the influence of seven drying methods named sun, shade, oven, vacuum oven, microwave, and freeze-drying with different drying conditions on the physical properties, for example, bulk density and color (L*, a*, b*, ΔE, and browning index (BI)) and essential oil characteristics such as extraction yield, chemical composition, antioxidant (total phenolic content (TPC), DPPH, and FRAP essays), and antimicrobial (MIC and MBC) activities of Thomson peel and determine the superior drying procedure. Results showed that freeze-dried sample had the highest retention of L* (48.54) and b* (49.00) values, lowest BI (216.11) as well as highest EO extraction yield (6.90%), TPC (60.10 GAE/100 g), FRAP (0.52% at 80 mg/ml), and lowest IC50 (5.00 mg/ml), MIC and MBC compared with other drying treatments. Therefore, it could be inferred that freeze-drying is the most efficient drying approach in respect of preserving both physical and EO attributes of Thomson peel.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Behraad Tirgarian
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Bahare Dehghan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Azeeta Nemati
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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16
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Asnaashari M, Farhoosh R, Farahmandfar R. Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat. Food Sci Nutr 2019; 7:4007-4013. [PMID: 31890180 PMCID: PMC6924295 DOI: 10.1002/fsn3.1264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [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: 02/10/2019] [Revised: 05/15/2019] [Accepted: 05/17/2019] [Indexed: 11/08/2022] Open
Abstract
Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200-1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals decreased in the order gallic acid > methyl gallate > α-tocopherol > BHT as observed in Kilka oil. There were no significant differences between the effectiveness and strength and activity of gallic acid and methyl gallate at concentrations 200, 400, and 800 ppm. However, above 800 ppm, the activity of methyl gallate became higher than gallic acid, because methyl gallate despite gallic acid did not participate in any chain propagation reactions.
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Affiliation(s)
- Maryam Asnaashari
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University (SANRU)SariIran
| | - Reza Farhoosh
- Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
| | - Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University (SANRU)SariIran
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17
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Zeynali M, Naji-Tabasi S, Farahmandfar R. Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Farahmandfar R, Salahi MR, Asnaashari M. Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil ( Ocimum bacilicum L.) seed gum solutions during thermal treatment. Food Sci Nutr 2019; 7:1623-1633. [PMID: 31139375 PMCID: PMC6526669 DOI: 10.1002/fsn3.992] [Citation(s) in RCA: 4] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/24/2018] [Accepted: 12/27/2018] [Indexed: 11/19/2022] Open
Abstract
During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and analyzed the ability of gum to be used in food formulation. The results showed that the purified basil seed gum (PBSG) solutions could beknown as non-Newtonian liquids with pseudoplastic behavior. Frequency sweep revealed the storage modulus (G') was higher than the loss modulus (G″) in the treatments. According to stress sweep, frequency sweep, complex viscosity (η *), and loss-tangent (tan δ) outcomes, mechanical spectra of PBSG were categorized as weak gels. Besides, concentration and temperature were effect on G' and G″. The results indicated that, in general, 1% PBSG-121°C had the maximum yield stress, consistency coefficient (k), extent of thixotropy, and the minimum values of flow behavior index. Also, 1% PBSG showed the highest G', G″, η *, yield stress values at the limit of the LVE range (τy), flow-point stress (τf), and corresponding modulus G f (G' = G″), and the lowest value of tan δ. Exhibiting distinctive rheological characteristics of PBSG makes it as a worthy hydrocolloid to use in food products, which use thermal processing.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Mohammad Reza Salahi
- Department of Food Science & TechnologyFerdowsi University of Mashhad (FUM)MashhadIran
| | - Maryam Asnaashari
- Department of Food Science & TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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19
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Farahmandfar R, Asnaashari M, Asadi Y, Beyranvand B. Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying. CNF 2019. [DOI: 10.2174/1573401313666170712110248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: It is important to study about the use of natural antioxidants as alternatives to
synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is
comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity
of Matricaria recutita.
Methods:
Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant
activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration
methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after
that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20
and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl
Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid
value (AV).
Results:
The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α -
tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract)
of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was
evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound
was the highest radical scavenging ability.
Conclusion:
Result indicated both ultrasound and maceration extracts could increase the oil oxidative
stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound
had a better effect on stabilizing of sunflower oil during frying.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Yegane Asadi
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Batool Beyranvand
- Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoudabad, Iran
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20
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Farahmandfar R, Esmaeilzadeh Kenari R, Asnaashari M, Shahrampour D, Bakhshandeh T. Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods. Food Sci Nutr 2019; 7:465-475. [PMID: 30847124 PMCID: PMC6392860 DOI: 10.1002/fsn3.815] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [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: 04/12/2018] [Revised: 07/04/2018] [Accepted: 07/10/2018] [Indexed: 11/30/2022] Open
Abstract
The different species of Arum maculatum plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of Arum maculatum leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1-diphenyl 2-picrylhydrazyl free radical (DPPH), β-Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa) was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and Listeria monocytogenes was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this Arum maculatum leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Maryam Asnaashari
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Dina Shahrampour
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences & Natural ResourcesGorganIran
| | - Tahmineh Bakhshandeh
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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21
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Farahmandfar R, Asnaashari M, Bakhshandeh T. Influence of ultrasound-assist and classical extractions on total phenolic, tannin, flavonoids, tocopherol and antioxidant characteristics of Teucrium polium aerial parts. Food Measure 2019. [DOI: 10.1007/s11694-019-00051-5] [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] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Asnaashari M, Kenari RE, Farahmandfar R, Abnous K, Taghdisi SM. An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries. Food Chem 2018; 271:54-61. [PMID: 30236713 DOI: 10.1016/j.foodchem.2018.07.150] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 10/28/2022]
Abstract
Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2-NH2 and Hb with the ratio 1:1 was characterized by agarose gel. The excellent response of the designed biosensor towards acrylamide due to acrylamide and Hb adducts and change of reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II) was determined by square wave voltammetry (SWV). The biosensor showed the optimum response at pH 8.0. The linear working range for acrylamide was from 2.0 × 10-6 to 5.0 × 10-2 M with a detection limit of 1.58 × 10-7 M. The biosensor was suitable for direct determination of acrylamide in water extracted of potato fries and displayed good reproductivity and high stability.
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Affiliation(s)
- Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
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23
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Farahmandfar R, Asnaashari M, Pourshayegan M, Maghsoudi S, Moniri H. Evaluation of antioxidant properties of lemon verbena ( Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time. Food Sci Nutr 2018; 6:983-990. [PMID: 29983961 PMCID: PMC6021714 DOI: 10.1002/fsn3.637] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [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: 11/15/2017] [Revised: 01/17/2018] [Accepted: 01/28/2018] [Indexed: 12/12/2022] Open
Abstract
In this study, lemon verbena essential oil as a natural antioxidant was used to increase the stability of sunflower oil, and stabilization effects in terms of storage conditions were compared with synthetic antioxidant (BHT). For this purpose, the antioxidant activity of the essential oil was determined by DPPH assay and β-carotene bleaching method. Then, lemon verbena essential oil (0, 400, 800, and 1,600 ppm) was added to sunflower oil without synthetic antioxidant and stored at 60°C for 60 days. Results from different parameters (peroxide value, free fatty acid, iodine value, total polar compound, carbonyl value, conjugated dienes, and oxidative stability index) were in agreement with each other, suggesting that lemon verbena essential oil (1,600 ppm) could act better than BHT in inhibition of lipid oxidation in sunflower oil and can be used as predominant alternative of synthetic antioxidants.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Maryam Asnaashari
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Mehdi Pourshayegan
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Sara Maghsoudi
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
| | - Hannaneh Moniri
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources University (SANRU)SariIran
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24
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Farahmandfar R, Ramezanizadeh MH. Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature. Food Sci Nutr 2018; 6:342-347. [PMID: 29564101 PMCID: PMC5849893 DOI: 10.1002/fsn3.560] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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: 08/18/2017] [Revised: 10/12/2017] [Accepted: 10/31/2017] [Indexed: 12/02/2022] Open
Abstract
In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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25
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Sayyad R, Farahmandfar R. Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage. J Food Sci Technol 2017; 54:3073-3081. [PMID: 28974792 DOI: 10.1007/s13197-017-2743-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2017] [Accepted: 06/08/2017] [Indexed: 02/02/2023]
Abstract
The susceptibility of Teucrium polium essential oil (EO) as an antioxidant for canola oil was studied. Major compounds of the EO were 11-acetoxyeudesman-4-α-ol (26.3%) and α-bisabolol (24.6%). Different concentrations (200, 600 and 1200 ppm) of EO and synthetic antioxidant BHA (200 ppm) were added to canola oil and incubated for 60 days at room temperature. Acid value (AV), peroxide value (PV), carbonyl value (CV), iodine value (IV), total phenolics (TP), total polar compounds (TPC) and oxidative stability index (OSI) of canola oil were determined. Antioxidant capacity of the EO was measured by DPPH and β-carotene-linoleic acid assays. Results exhibited that DPPH and β-carotene-linoleic acid experiment detections on the EO were analogous in high concentrations to those detected on BHA. Moreover, incorporated EO samples had better AV, PV, CV, IV, TP and TPC than control. EO at concentration of 600 ppm indicated higher antioxidant activity in canola oil compared with BHA.
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Affiliation(s)
- Ruhollah Sayyad
- Department of Food Science and Technology, University of Khazar, Mahmudabad, Mazandaran Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran Iran
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26
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Farahmandfar R, Mohseni M, Asnaashari M. Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying. Food Sci Nutr 2017; 5:1057-1064. [PMID: 29188032 PMCID: PMC5694881 DOI: 10.1002/fsn3.489] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [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: 02/06/2017] [Revised: 03/26/2017] [Accepted: 04/17/2017] [Indexed: 11/06/2022] Open
Abstract
Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth gums as edible coatings were determined. For this purpose, banana slices were coated in 0.7% solution of each gum and one group remained uncoated as the control. The samples were examined at specific times considering the weight loss, color analyzing (a*, b*, and L*) through the method computer vision, color difference index, browning index, and rehydration after the samples being dried. The results showed that the weight loss of the coated samples was significantly (p < .05) higher than the uncoated samples which can be due to the alteration or destruction of the cell membrane. The almond gum-coated samples had significantly a lower ultimate browning index and quince seed gum-coated samples showed the highest rehydration. So, the gums coating is an effective way to preserve the quality characteristics of the banana slices.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
| | - Maedeh Mohseni
- Department of Food Science and Technology Khazar Institute of Higher Education Mahmoudabad Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
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27
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Farahmandfar R, Asnaashari M, Salahi MR, Khosravi Rad T. Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. Int J Biol Macromol 2017; 98:820-828. [DOI: 10.1016/j.ijbiomac.2017.02.046] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/08/2017] [Accepted: 02/09/2017] [Indexed: 11/27/2022]
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28
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Asnaashari M, Farhoosh R, Farahmandfar R. Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network. J Sci Food Agric 2016; 96:4594-4602. [PMID: 26909668 DOI: 10.1002/jsfa.7677] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [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: 07/02/2015] [Revised: 02/08/2016] [Accepted: 02/12/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND As a result of concerns regarding possible health hazards of synthetic antioxidants, gallic acid and methyl gallate may be introduced as natural antioxidants to improve oxidative stability of marine oil. Since conventional modelling could not predict the oxidative parameters precisely, artificial neural network (ANN) and neuro-fuzzy inference system (ANFIS) modelling with three inputs, including type of antioxidant (gallic acid and methyl gallate), temperature (35, 45 and 55 °C) and concentration (0, 200, 400, 800 and 1600 mg L(-1) ) and four outputs containing induction period (IP), slope of initial stage of oxidation curve (k1 ) and slope of propagation stage of oxidation curve (k2 ) and peroxide value at the IP (PVIP ) were performed to predict the oxidation parameters of Kilka oil triacylglycerols and were compared to multiple linear regression (MLR). RESULTS The results showed ANFIS was the best model with high coefficient of determination (R(2) = 0.99, 0.99, 0.92 and 0.77 for IP, k1 , k2 and PVIP , respectively). So, the RMSE and MAE values for IP were 7.49 and 4.92 in ANFIS model. However, they were to be 15.95 and 10.88 and 34.14 and 3.60 for the best MLP structure and MLR, respectively. So, MLR showed the minimum accuracy among the constructed models. CONCLUSION Sensitivity analysis based on the ANFIS model suggested a high sensitivity of oxidation parameters, particularly the induction period on concentrations of gallic acid and methyl gallate due to their high antioxidant activity to retard oil oxidation and enhanced Kilka oil shelf life. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), P.O. Box 578, Sari, Iran
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), P.O. Box 578, Sari, Iran
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29
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Sayyari Z, Farahmandfar R. Stabilization of sunflower oil with pussy willow ( Salix aegyptiaca) extract and essential oil. Food Sci Nutr 2016; 5:266-272. [PMID: 28265361 PMCID: PMC5332262 DOI: 10.1002/fsn3.389] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [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: 02/17/2016] [Revised: 04/06/2016] [Accepted: 04/08/2016] [Indexed: 11/18/2022] Open
Abstract
The aim of present study was to evaluate antioxidant efficacy of pussy willow extract (PWE) and essential oil (PWEO) in stabilization of sunflower oil (SFO) during ambient storage (60 days at 25°C). Initially, total phenolic (TP) and total flavonoid (TF) contents were evaluated. Then, PWE, PWEO, and TBHQ were added to SFO. Peroxide value (PV), carbonyl value (CV), total polar compound (TPC), acid value (AV), and Oxidative stability index (OSI) were measured every 15 days. The results showed that PWE had higher TP and TF than PWEO (TP: 966.72 mg GAE/g and 355.8472 mg GAE/g, respectively; TF: 619.45 mg/100 g and 195.45 mg/100 g, respectively). Furthermore, according to all stabilization parameters, PWE had higher antioxidant efficacy followed by TBHQ, PWEO, and control, respectively. Therefore, PWE has antioxidant activity and it may be recommended as natural strong antioxidants to suppress lipid oxidation.
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Affiliation(s)
- Zahra Sayyari
- Department of Food Science and Technology, Savadkooh branch Islamic Azad University Savadkooh Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran
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30
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Asnaashari M, Motamedzadegan A, Farahmandfar R, Rad TK. Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends. J Food Sci Technol 2016; 53:1285-93. [PMID: 27162409 DOI: 10.1007/s13197-015-2069-8] [Citation(s) in RCA: 4] [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] [Subscribe] [Scholar Register] [Revised: 08/27/2015] [Accepted: 10/21/2015] [Indexed: 10/22/2022]
Abstract
The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60 °Bx to 76 °Bx in bitter orange paste (from 0.55 Pa s(n) to 32.58 Pa s(n)), pomegranate paste (from 0.55 Pa s(n) to 84.87 Pa s(n)) and mix of these two pastes (from 0.64 Pa s(n) to 56.9 Pa s(n)). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G' in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.
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Affiliation(s)
- Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Tandis Khosravi Rad
- Tabarestan Technology Incubator Center (related to Sari Agriculture Sciences & Natural Resources), Sari, P. O. Box 48156-64985 Iran
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31
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Farahmandfar R, Safari R, Ahmadi vavsari F, Bakhshandeh T. The Effect of Ajwain (Trachyspermum ammi) Extracted by Ultrasound-Assisted Solvent on Quality Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Stored at 4C. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12606] [Citation(s) in RCA: 7] [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: 12/01/2022]
Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology; Sari Agricultural Sciences & Natural Resources University; Sari Iran
| | - Reza Safari
- Department of Food Science and Technology; Sari Agricultural Sciences & Natural Resources University; Sari Iran
| | - Fahimeh Ahmadi vavsari
- Department of Food Science and Technology; Sari Agricultural Sciences & Natural Resources University; Sari Iran
| | - Tahmineh Bakhshandeh
- Department of Food Science and Technology; Sari Agricultural Sciences & Natural Resources University; Sari Iran
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32
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Farahmandfar R, Tehrani MM, Razavi S, Najafi MH. Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese. International Journal of Food Properties 2011. [DOI: 10.1080/10942910903367621] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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