2024-03-29T16:46:41+03:30 http://jbums.org/browse.php?mag_id=466&slc_lang=fa&sid=1
466-7694 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Application of Edible and Biodegradable Starch Films in Food Packaging: A review R Fattahi A Bahrami Background: The accumulation of petroleum based plastics, mainly from food packaging, is causing a serious environmental problem. For this reason the efforts of researchers to develop of biodegradable films and coatings increased. The biopolymers used as raw material to prepare edible films should be renewable, abundant and low-cost. This review summarizes the advances starch-based films and coatings for food packaging. Methods: In this study, scientific articles indexed in databases "Science Direct, Springer, Scopus" were studied using key words "biopolymer, Starch films and Casting method". Findings: Comparison between mechanical properties of films obtained from starch and stored starch show the effect of recrystallization process to increase rigidity and reduce the flexibility of the resulting film. To prevent this process and its effects on the resulting film can be adding other polymers to the starch matrix. Starch is suitable alternative to petroleum-based polymers. In order to improve the properties of films produced, a great number of compounds can be added to the matrix as well as various changes can be made during processing. Conclusion: When the conditions are optimized, the gained films are transparent, odorless, tasteless, and colorless, with good mechanical, barrier, and optical properties. Biopolymer Starch Films Casting method 2018 3 01 0 0 http://jbums.org/article-1-7694-en.pdf
466-7695 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Essential oils as a natural additive in the edible films and coatings (active packaging system): A Review R Fattahi A Bahrami Background: Common plastics used in food packaging have a lot of environmental problems. The aim of this study, was to review the latest research results on edible and biodegradable packaging and the positive effect of essential oil in them. Methods: In order to gather information, articles containing one of the words in their text, including: Food packaging, Edible film, Essential oils and Biodegradable film were searched between 1993 and 2017 in Science direct, Elsevier, Springer, American chemical society (ACS) databases.  Findings: Based on the results of studies, added of essential oils to the biodegradable films caused non-continuous State in the polymer matrix that leads to changes in physical properties such as the weakening the structure, reducing the permeability to water vapor and an increase in turbidity. In addition incorporated of essential oils can cause the creation of antimicrobial and antioxidant characteristics in films.  Conclusion: As compared to conventional emulsion this method is an appropriate route for used in food technology because it can maintain greater of Essential oils in the biopolymer. Biodegradable films Edible film Food packaging Essential oils. 2018 3 01 0 0 http://jbums.org/article-1-7695-en.pdf
466-7696 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Health effects of Conjugated Linoleic Acid M Rahdari Background: Linoleic acid is converted to various isomers under the conditions of enzymatic and biohydrogenation in the ruminal ruminant medium, called linoleic acid conjugate, which is a hybrid. Conjugated linoleic acid corrects with its selective effect on the activation and inactivation of some of the enzyme in the body that repair glucose hemostasis and, by increasing the base metabolism, delay the onset of type (II) diabetes and prevent lipid accumulation in the body. Methods: In this study , data collected from articles with Antidiabetic, Antiobesity, Anticarcinogenic , Antihypertensive , Conjugated linoleic acid in the period 2000 to 2017 were reviewed at Google scholar , Elsevier , Science direct databases. Findings: Conjugated linoleic acid does not adversely affect bone density despite lower weight, but is used to treat or prevent bone loss after menopause. This type of fatty acid, especially its 12cis - 10trans isomer, prevents atherosclerosis and is effective on limiting the effects of food allergy reactions. Because of great effects of this fatty acid on increasing calcium absorption and creating higher bone density in postmenopausal women and also reduce cancer risk in chest, prostate, junction of colon, rectum, lung, skin, stomach and deduction of cholesterol level LDL and addition of cholesterol HDL in body nowadays this type of fatty acid is used widely for the enrichment of food, in addition supplements of this type of fatty acid are produced industrial and synthetic methods and is effective on improving the health and increasing wellbeing of people. Conclusion: Linoleic acid with having antioxidant effect doesn't have any effect on blood lipid profile and cardiovascular risk factors. Inhibitory effect of conjugated linoleic acid on increasing cancer cells and preventing their deformation in increasing immune function. Conjugated linoleic acid Anticarcinogenic Antiobesity Antidiabetic Antihypertensive 2018 3 01 0 0 http://jbums.org/article-1-7696-en.pdf
466-7697 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Dispersive Liquid-Liquid Microextraction M Rahdari Background: The presence of many intrusive agents in a device for analyzing materials always leads to the inability of these methods in the direct analysis of complex matrices. Therefore before the device decomposition, the sample needs to be prepared during which the desired analyte is extracted, fermented and condensed and being in a position to be compatible with the parsing device. The method of dispersive liquid-liquid micro extraction treatment is one of these methods. Methods: The collection of data from articles with dispersive liquid-liquid micro extraction analyzes by 2017 was reviewed at Elsevier's bases and Google scholar. Findings: This method operates on the basis of a three-solenoid system in which a dispersing solvent  is used to disperse the extractor solvent in the aqueous phase , and it has two steps injecting a suitable mixture of extraction and dispersing solvents into the sample containing analyte and centrifuging the mixture so that the extraction efficiency goes up. This method has been able to outperform other methods due to the low solvent extraction ( at the microliter level) , short-term fast reaching equilibrium , high enrichment factor , negative effect on the environment and compatibility with FAAS , ET-AAS , HPLC , GC methods. High interactions between the components in the food samples with organic solvents, the extraction process and the production of a well-deposited phase are used in these samples to be diluted, but it does make some changes to the inherent characteristics of the matrix. Conclusion: This method is suitable for samples containing high concentrations of analyte. Of course, it should be noted that this method has limitations, such as the toxicity of the conventional solvent extraction that is used in this method, which is limited to the derivation of analyte with different polarization. Therefore, we must look for extraction solvents to compensate for the constraints mentioned. 2018 3 01 0 0 http://jbums.org/article-1-7697-en.pdf
466-7698 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Study the effect of probiotics on heavy metals absorption D Jafarpour MM Jokari BACKGROUND AND OBJECTIVE: Recent industrial activities development has led to increase heavy metals released into atmosphere, water and soil. These metals, due to their toxicity nature replace essential metals present in connection positions, damage cells and cellular processes. Therefore, in this review article, the effect of probiotics on the ability to absorb and remove heavy metals was investigated Materials and Methods: The research was carried out with the keywords of heavy metals, probiotics and the results of the studies were expressed as follows. Search by the keywords “Heavy Metals Probiotics” in databases Pubmed, Scopus and Web of Science were done and then 45 related articles that published in 2000-2017 were selected. Findings: Microorganisms having reciprocal strategy prevents elements changing to less harmful materials through inter- or intracellular connection from undesirable reactions in the host cells. In addition they are capable to exit metals from cell cytosol. Probiotics have indicated that through attaching to heavy metals can protect host from their absorption. Probiotics protect host from their poisonous effects through three mechanisms including: ionic exchange reaction to peptidoglycan, deposition through nuclear reactions and combining to oxygen and nitrogen ligands to attached heavy metals. Conclusion: Biodegradability in which microbes used to detoxification and degeneration bio-environmental pollutants is a suitable option to replace present physic-chemical strategies to remove heavy metals. Therefore, based on probiotics potential in bio absorption and heavy metals removal, it is recommended to use them to reduce heavy metals toxicity. Heavy Metals Probiotics 2018 3 01 0 0 http://jbums.org/article-1-7698-en.pdf
466-7699 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Determination of antioxidant activity and phenolic content of ethanolic extract of pomegranate peel, seed and juice M Tadi Beni F Ansari A Heydari E Khalili Sadrabad BACKGROUND AND OBJECTIVE: Different parts of pomegranate, including pomegranate peel, seed and juice contain valuable compounds with antioxidant, antimicrobial and anti-inflammatory properties. In this study the antioxidant activities and total phenolic of peel, seed and juice of three type of pomegranate cultivated in Iran were investigated. METHODS: Pomegranate peels, juice and seeds from three regions of Natanz, Shahreza and Doorak obtained. Antioxidant activity, total phenolic, flavonoids and flavonols contents of pomegranate extracts were analyzed by β-carotene bleaching test and Folin–Ciocalteu method. FINDINGS: The antioxidant activity of peel, seed and juice of pomegranate extract ranged from 45 to 58%, 26 to 54% and 9 to 10%, respectively. Among varieties, peel extract of Doorak had the highest antioxidant activity (58%). Phenolic content ranged from 12.4 (Doorak juice) to 413 (Doorak peel) mg GAE/g DW. Phenolic content of pomegranate peels of Natanz, Shahreza and Doorak were 3.81 to 11.59, 4.94 to 22.84 and 5.65 to 33.30 times higher than those of seed and juice. Flavonoid content ranged from 1.8 to 54 mg rutin/ g. the highest and lowest flavonol were reported in Doorak peel (45 mg rutin/g) and Shahreza and Natanz juice (1.5 mg rutin/g), respectively. Pomegranate peel had higher antioxidant activity and phenolic content in comparison to other parts. The results showed positive correlation between phenolic contents and antioxidant activity. CONCLUSION: The results of study indicated that pomegranate juice showed the lowest antioxidant activity and phenolic content in comparison to peel and seed. High antioxidant activity of pomegranate can introduce them as natural food preservatives. Pomegranate antioxidant activity total phenolic content 2018 3 01 0 0 http://jbums.org/article-1-7699-en.pdf
466-7700 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Determination of heavy metal in four varieties of soy bean cultivated in Iran E Khalili Sadrabad H Moshtaghi Brojeni F Akrami Mohajeri E Askari A Heydari BACKGROUND AND OBJECTIVE: Heavy metal contamination due to increase use of chemical fertilizers and human activity make it as a global concern. Soybean as a metals bioaccumulator, could cause some problems. Its beneficial properties such as high content of protein and fat make it to be substituted in dietary program. Therefore, it may highlight the importance of heavy metal carry over by soybean and its products. In current study, heavy metal content (Zn, Ni, Pb, Cd and As) of four variety of soybean were investigated. METHODS: Four varieties of soybean which cultivated in Iran, were collected and wet digested. They were put on the hotplate to complete the digestion. Then solution was filtered and fills to exact volume of 25.0ml with distilled water. Metal concentration of samples was analyzed by ICP-OES. FINDINGS: According to our results, as content of all samples were ranged from 0.008 to 0.021mg/kg DW. The highest cadmium content 0.16mg/kg, which was lower than Codex standard (0.2mg/kg). Ni content was reported from 10.22 to 11.21 mg/kg. The maximum Pb level in samples was 0.081 mg/kg, which was lower than allowable limit. Zn content was ranged from 64.10 to 65.3mg/kg. The standard allowable content for Zn is considered 100mg/kg. CONCLUSION: Our study provides that heavy metal content of all samples were below the maximum limits, therefore there is not any concern in soybean contamination in Iran. Because of the industrialization of cities, regular monitoring of soybean is necessary Heavy Metals Soy Bean Icp-Oes. 2018 3 01 0 0 http://jbums.org/article-1-7700-en.pdf
466-7701 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Survey the Effects of Electron Beam on Chemical Quality of Ostrich Meat A Heydari M Soleimani F Akrami Mohajeri HR Gheisari E Khalili Sadrabad BACKGROUND AND OBJECTIVE: Ostrich meat is one of the low-fat and healthy samples of red meat. Irradiation is one of the intervention strategies in order to effectively control food-borne pathogens reducing microbial load and increasing the storage time. METHODS: In this study, ostrich meat was treated with 1.5, 3 and 5 kGy electron beam doses and stored at4 ± 1° C for 15 days. Within 5 days after irradiation, chemical and organoleptic changes were evaluated. The amount of total volatile nitrogen (TVN) and thiobarbituric acid (TBA) were measured to evaluate the chemical changes. FINDINGS: The lowest amount of TVN for the irradiated sample with a dose of 5 kGy was the amount of 83/9 mg N/100 g meat on the first day and the highest amount of 39.37 mg N/100 g meat related to the control sample was on 15th day. Also, the lowest amount of malondialdehyide in control sample was observed in the first day with amount of 0.13 mg MA/kg meat, and the highest was related to a dose of 5 kGy with amount of 2.01 mg MA/kg meat on 15th day. CONCLUSION: Irradiation significantly reduces the amount of TVN in the irradiated samples. It also increases the amount of thiobarbituric acid in the irradiated samples which has statistically significant direct relationship with the irradiation and during storage. The results show that electron beam irradiation of ostrich meat, increased storage time for at least two weeks at refrigerator without a noticeable change in the organoleptic properties of the meat. Irradiation Electron Beam Ostrich Meat Chemical Quality 2018 3 01 0 0 http://jbums.org/article-1-7701-en.pdf
466-7702 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Enrichment and Functional Effects on Baking Bread M HassaniMoosaAbadi  BACKGROUND: cereal has been among the preceding known nutrition which has had an important role in the world of nutrition since ancient times till now. Meanwhile wheat bread is considered as one of the most common types of bread and the main food of most nations of the world which supplies the required daily energy, protein, minerals and B vitamins. This study aimed to enrich and functional effects on the production of bread.  METHODS: In this review article, to access  the related documents, a comprehensive search has been done independently in national and international databases such as Magiran، SID، ، IranDoc، Scopus، Science Direct، Springer and Web of Science as well as Google Scholar sinceMehr to Dey in 1395 using the keywords enrichment, bread and functional. 27 Persian and English papers were investigated.  FINDINGS: by Using flaxseed, powdered palm kernel, Hydaratasyvn grams of wheat bran, algae Spirulina and broadbean flour and adding these ingredients to the dough and bread we can greatly improve and increase the enrichment and preventtheshortage of many elements and materials in the body.  CONCLUSION: enrichment of bread is a proper way to prevent nutritional deficiencies which requires due attention, and also by adding these properties to the bread and dough, we can increase and improve chemical, physical and functional properties.   Enrichment bread functional 2018 3 01 0 0 http://jbums.org/article-1-7702-en.pdf
466-7703 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Optimize fat Replacers in food M HassaniMoosaAbadi BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie. METHODS:In this review study, a comprehensive search has been conducted in national and international databases such as Magiran، SID، ، IranDoc، Scopus، Science Direct،and Web of Science and Google Scholar since Farvardin to Khordad in 1395 using the keywords alternative, fat and nutrition. 15 Persian and English papers were investigated. FINDINGS: meanwhile reviewing the very papers, all the alternative fat in dairy products, cereals, meat, etc. were scrutinized. Regarding the type of food, organoleptic characteristics and quality, a particular type of fat alternative in techniques such as Remove the direct method, formulation optimization, changes in processing techniques and holistic methods can be used. CONCLUSION: In order to solve some problems related to the elimination or reduction of fat , cardiovascular diseases prevention and health improvement, it is possible to use fat alternatives in communities’ food, furthermore, the obtained results indicated that the production of low-calorie foods is similar to the texture of high fat products. Replacers Fat nutrition 2018 3 01 0 0 http://jbums.org/article-1-7703-en.pdf
466-7704 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Application of nano-packaging in aquatics D Jafarpour F Ebrahimi Jeliani M Nekoueian M Bordbar BACKGROUND: Aquatics specially fish is considered one of the most decaying food stuff. Having less connective tissues, more nonsaturated fatty acid, free amino acids and more anzyme activities are the factors influencing fish deterioration. In response to consumers demands for food with the least preservatives, new technologies in the food industry is important. Therefore, in this review article, the application of nano technology in aquatics packaging was studied. Methods: Search by the keywords “Packaging Nano Aquatics” in databases Pubmed, Scopus and Web of Science were done and then 30 related articles that published in 2000-2017 were selected. Findings: In this research, 30 related articles were found. One of the most important packagings is nano-packaging occurring by nanotechnology science. There are much nano-material in packaging including clay polymeical nano composities as nonpreamation matters, which on aquatics, absent of oxygen which itself is a barrier to oxidant reactions is of much importance in increasing survivability. Conclusion: With regard to aquatics high nutritional value and their important presence in diet one should think of a way to increase it's survivability and maintaining quality. For this, nano technology can help packaging aquatics. Nano can be applied considerably in food health and environment protection. Packaging Nano Aquatics 2018 3 01 0 0 http://jbums.org/article-1-7704-en.pdf
466-7705 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Evaluation the functional properties of pizza cheese produced in microwave Jafarpour Nekoueian Ebrahimi Jeliani Bordbar BACKGROUND: Among pastaphila cheese family, pizza cheese is recognized as a dominant species. Pizza cheese production is possible in various methods and on the other hand its production in the least time is of much importance. So, this research aims to examine pizza cheese properties produced in microwave. Methods: In this study to produce pizza cheese, following preparing milk and adding starter and calcium chloride, rennet enzyme was added to form coagulation. In various times heating in microwave whey was drained and finally the massaged cheese in 0, 14 and 28 days after production kept and functional properties, stretching and it's melting capability was measured and compared to commercial sample. Findings: Statistical examinations indicated that generally there is no significant difference between traction length and resistance to stretching sample produce in microwave and commercial sample (p>0.05). But on melting capability of the sample produced in microwave (204.7 %) the commercial sample (263.8 %) was melt more quick but not exceeded from standard and acceptable limit. Conclusions: Study results indicated that pizza cheese produced in microwave was consistent with commercial sample in functional properties and with regard to time importance in producing product the microwave method can be recommended as a fast method. Pizza cheese microwave 2018 3 01 0 0 http://jbums.org/article-1-7705-en.pdf
466-7706 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Optimization of flavored drinking yoghurt formula containing date syrup and Lactobacillus plantarum and evaluation of some physicochemical characteristics and its overall acceptability D Jafarpour AR Amirzade BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt containing date syrup, In order to remove sugar; and also using Lactobacillus plantarum to improve the health of product.  Methods: In this study, we prepared 5 and 10% of date syrup as a natural sweetener, 0.5 and 1% pectin as a stabilizer; then 109 cfu / ml of Lactobacillus plantarum (as probiotics) was added. After making healthy and cooling, the samples were packaged in suitable sterile containers. Then some physicochemical properties and general acceptance of this production were investigated during 31 days at low temperature. Findings: The results showed that by increasing the amount of stabilizer (pectin), the sedimentation rate was decreased (from 17.47±0.02% to 10.51±0.12%) and the apparent viscosity was increased (from 103.67 ±0.07 cP to 181.00±0.05 cP), significantly (p<0.05). The highest overall acceptance (3.61±0.51), compared to other samples, was related to the sample of 10% date syrup and 1% pectin. Conclusion: Drinking yoghurt containing 10% pectin date syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink. Drinking Yoghurt Date Syrup Lactobacillus Plantarum 2018 3 01 0 0 http://jbums.org/article-1-7706-en.pdf
466-7708 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Evaluation and Comparison of Synthetic and Natural Antioxidants Effectiveness N Ehsani AS Solouk N Mardafkan   Background: Lipids oxidation is a complex series of reactions occurring during the process, storage, transport and final preparation of lipid-containing foods. Lipids oxidation begins immediately after extracting the oil which leads to the formation of toxic compound and bad taste of oils.It is also the most common form of lipid degeneration which leads totang expansion, production of undesirable pulp compounds, polymerization, flavor response reactions, and creating other reactions reducing durability and nutritional value of food products. Fats are present in almost all foods and more than 90% of them are triglycerides. Antioxidants are used as additives in fats and oils to prevent making any oxidative damage to foods. This study was conducted to compare the efficacy of synthetic and natural antioxidants. Methods: In this review article in order to gather information, those articles containing words such as Polyphenolics in Foods, Antioxidant Activity & Health Effects were studied and examined at American Elsevier, Science Direct during studies done from 2000 to 2015 years. Findings: The total number of found papers was 90 while 70 papers of which were suitable for the present study. According to the study results, synthetic antioxidants, especially those used in oral edgers, have been under many toxicological tests, therefore, some of them have toxic effects, and their usage should be done carefully and accurately. It has been shown that natural products are healthier than normal synthesis of antioxidants. Conclusion: It is believed that some synthetic antioxidants including BHT and BHAare responsible for cancer and liver injury in experimental animals. Therefore, natural antioxidants have a high potential for inhibiting free radicals and preventing oxidative degradation of food and are a good alternative to chemical antioxidant preservatives. Natural essential oils Antioxidant Activity Oxidation 2018 3 01 0 0 http://jbums.org/article-1-7708-en.pdf
466-7710 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 The effect of vaacum packaging, chitosan edible film and coating on the sensory evaluation of Spangled emperor (Lethrinus nebulosus) raw fillets stored in refrigerato M Karimi Rezaabad A Khodanazary SM Hosseini BACKGROUND: Lethrinus nebulosus is a fish that is valuable and high demand in the south of the country, therefore it is necessary to keep and Maintain its quality. Therefore, this study was done to evaluate the effect of vacuum packaging, chitosan edible film and coating on the sensory evaluation of Spangeled emperor raw fillets stored in refrigerator. METHODS: After preparation and washing fillets, chitosan solution obtained by dissolving 2% w / v chitosan in acetic acid 1% v / v and chitosan film by casting on the nonstick surface and drying was prepeard. Also chitosan coating was obtained by immersion in chitosan solution and drying at ambient temperature. Fillets after treating in film and coating, was packed (simple and vaccum packaging). Sensory evaluation was done once every 3 days for 12 days. FINDINGS:All the sensory indicators of samples reduced with storage time so that control sample on day 3 and other samples on day 6 got unacceptable sensory score. The samples immersed in chitosan solution (coating) and packed under vaccum condition showed the highest score of the sensory indicators, although there was no significant differences between any of the samples (P>0.05). The lowest and highest values of the texture indicator were related to the control (1.78) and chitosan coating under vacuum packaging (2.71) samples on day 12, respectively. The control and chitosan coating under vacuum packaging samples were had the lowest (1.92) and highest (2.35) value of the odour scores on day 12, although there was no significant differences between any of the samples (P>0.05). Also chitosan coating under vacuum packaging sample were showed The highest values of the color (2.30) and overall acceptance indicators (2.23) on day 12, although there was no significant differences between the samples (P>0.05). CONClUSION:The results of comparative sensory properties of the chitosan edible film and coatings and vacuum packaging in Spangeled emperor showed that the use of chitosan film and coating with and whithout vacuum packaging, lasted the shelf life of Spangeled emperor fillets 3 days more than the control samples. Lethrinus Nebulosus Sensory Evaluation Vaacum Packaging 2018 3 01 0 0 http://jbums.org/article-1-7710-en.pdf
466-7711 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Effects of Genetically Modified Crops on Food Security MS Hosseini S KargarGhale Seyfi N KargarGhaleSeyfi A Heydari BACKGROUND AND OBJECTIVE: Due to the growing increase of the world's population, food supply and security have become the biggest challenges of recent years. Therefore, a response to the growing needs of international community to foods is application of genetic engineering techniques to produce Genetically Modified (GM) products. Although application of GM crops has certain benefits, concerns still exist about their biosafety. So, this article aimed to deal with various aspects of GM foods, find an appropriate basis for making decisions about these products, and investigate the problem's status from the scientific community view point. METHODS: Related articles were searched in Pubmed and Sciencedirect databases in the articles published in 2008-2016 using the key words. After removing the unrelated sources, 32 papers were extracted and reviewed for investigation. FINDINGS: Based on available evidences, using GM food technology plays an important role in reduction of malnutrition and suppliance of food security in the world. This technology is now distributed and consumed in most developed countries formally and legally. Application of GM crops contains certain benefits; however, slight and sporadic reports about dangers of GM food ingredients, such as being carcinogenic and allergic, have brought some concerns. CONCLUSION: Therefore, discussing the existing concerns about production of GM crops should be with caution because there is little information on the impact of GM crops on sustainable agriculture. Thus, it requires decision making at national and even international levels. Food Safety Genetically Modified Crops Genetic Engineering 2018 3 01 0 0 http://jbums.org/article-1-7711-en.pdf
466-7712 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Microencapsulation in Food Industry M Rahdari Background: Microencapsulation is a technology for trapping food constituents, an enzyme in a membrane of authorized food within small capsules, which releases its contents at controlled rates with a particular stimulus at a specific time. This technology is used to reduce the rate of evaporation and transfer of core material to the outside, maintaining the taste of the core in the food industry and preventing the oxidation of substances during production and maintenance, creating odor and preventing the loss of nutritional value and its metabolism. This study was conducted for the purpose of microencapsulation in the food industry. Methods: To collect information, articles containing the keyword Microencapsulation, Anthosyanine in the period 1993 to 2017 were investigated in Iran doc, Google scholar, Elsevier. Findings: The materials used to form the capsule should have high emulsifier capability, low viscosity at high concentration, and easy release of core materials when dissolved in water, a relatively limited variety of these materials is one of the problems of this technique. Proteins , lipids and polysaccharides are among these materials , each of which has did advantages and advantages , and often used in conjunction with other coatings or modifying compounds , oxygen absorbers , antioxidants , clamping agents and surfactants. In the meantime, polysaccharides are most used because they have low viscosity and good solubility and have poor interplanetary properties, which is a good feature for high efficiency in microencapsulation process. Whey protein is widely used due to the proper surface activity. The bulk of whey proteins, beta-lactoglobulin, are capable of producing insoluble thermal gels in acidic conditions and anthocyanins stability, and are suitable matrices for the microencapsulation of water-soluble bioactive agents. Conclusion: Therefore, the analysis of the potential properties of wall materials to predict product stability during storage is very important. Microencapsulation Anthocyanin 2018 3 01 0 0 http://jbums.org/article-1-7712-en.pdf
466-7713 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Optimization of flavored drinking yoghurt formula containing date syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability D Jafarpour AA Sahampour BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt containing date syrup, In order to remove sugar; and also using Bacillus coagulans to improve the health of product. Methods: In this study, we prepared 5 and 10% of date syrup as a natural sweetener, 0.5 and 1% pectin as a stabilizer; then 109 cfu / ml of Bacillus coagulans (as probiotics) was added. After making healthy and cooling, the samples were packaged in suitable sterile containers. Then some physicochemical properties and general acceptance of this production were investigated during 31 days at low temperature. Findings: The results showed that by increasing the amount of stabilizer (pectin), the sedimentation rate was decreased (from 18.52±0.04% to 11.61±0.09%) and the apparent viscosity was increased (from 105.23 ±0.07 cP to 179.00±0.06 cP), and the apparent viscosity was increased, significantly (p<0.05). The highest overall acceptance (3.67±0.49), compared to other samples, was related to the sample of 10% date syrup and 1% pectin. Conclusion: Drinking yoghurt containing 10% pectin date syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink Drinking Yoghurt Date Syrup Bacillus Coagulans 2018 3 01 0 0 http://jbums.org/article-1-7713-en.pdf
466-7714 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Application of ultraviolet and infrared radiation in food D Jafarpour M Alizadeh F Siamak BACKGROUND: There are many uses of radiation in the food industry. Radiation can be considered as one of the new processes and usage of it can offer new features of food. This process in most food doesn’t leave any physical or sensory changes. Therefore, in this review article, the application of ultraviolet and infrared radiation in food was studied. Methods: Search by the keywords “Ultraviolet Radiation Infrared Radiation Food” in databases Pubmed, Scopus and Web of Science were done and then 40 related articles that published in 2000-2017 were selected. Findings: UV light rays are absorbed by proteins and nucleic acid microorganisms and photochemical changes lead to cell death. Application of radiation becomes limited due to its low penetration. Infrared heating can also be used for inactivation of bacteria spores, yeast and mold spores in solid and liquid food. Conclusion: According to variety of food and maintenance ways, food irradiation is one of the best ways. Food quality becomes constant in different times by processing of food with radiation and putrefactions can stop by controlling of microorganisms Ultraviolet Radiation Infrared Radiation Food 2018 3 01 0 0 http://jbums.org/article-1-7714-en.pdf
466-7715 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 A review on Antimicrobial effect of Natural Preservatives in foods MS Hosseini S KargarGhale Seyfi N KargarGhale Seyfi A Heydari BACKGROUND: Food health is a fundamental issue from the perspective of both food consumers and food industry owners. Furthermore, multiple reports of infections resulted from contaminated foods have made the issues of food health, presentation of strategies for food pathogens control, and more protection of foods, crucial. In fact, the necessity to have healthy foods with high durability points out the ongoing need of having food preservatives. Iran is one of the world's richest regions in terms of medicinal plants' number and variety. In the case of accurate identification, these plants can play an important role in the health of community. The aim of this study was to determine the effect of different oils and extracts on various bacteria. METHODS: In this study, a large number of related articles were received from internal and external databases to be evaluated. Among 127 received papers, 43 articles were selected based on their titles and abstracts for further investigations. FINDINGS: According to various studies, it was further determined that Gram-negative bacteria are resistant to antimicrobials, because they have hydrophilic surfaces in membrane layers and unique periplasmic space. As far as hydrophilic surfaces of these bacteria have many LPS molecules that act as a barrier against antimicrobials and since they have relation with enzymes of periplasmic space, enzymes which can decompose molecules of outer layer, CONCLUSION: The effect of oils on gram-positive bacteria was more than gram-negative ones. Natural Preservatives Oils Antimicrobial 2018 3 01 0 0 http://jbums.org/article-1-7715-en.pdf
466-7716 2024-03-29 10.1002
Journal of Babol University of Medical Sciences J Babol Univ Med Sci 1561-4107 2251-7170 10.22088/jbums 2018 20 Supplement 1-2018 Optimization of flavored drinking yoghurt formula containing fig syrup and Bacillus coagulans and evaluation of some physicochemical characteristics and its overall acceptability D Jafarpour M Maleki BACKGROUND: Today, some countries have focused on dairy-based drinks at the schedule of dairy's production, to solve the problem of high consumption drinks and low intake of dairy. The purpose of this study is producing of flavored drinking yoghurt containing date syrup, In order to remove sugar; and also using Bacillus coagulans to improve the health of product. Methods: In this study, we prepared 5 and 10% of fig syrup as a natural sweetener, 0.5 and 1% pectin as a stabilizer; then 109 cfu / ml of Bacillus coagulans  (as probiotics) was added. After making healthy and cooling, the samples were packaged in suitable sterile containers. Then some physicochemical properties and general acceptance of this production were investigated during 31 days at low temperature. Findings: The results showed that by increasing the amount of stabilizer (pectin), the sedimentation rate was decreased (from 16.23±0.02% to 10.43±0.11%) and the apparent viscosity was increased (from 102.52 ±0.07 cP to 182.07±0.04 cP), significantly (p<0.05). The highest overall acceptance (3.55±0.26), compared to other samples, was related to the sample of 10% fig syrup and 1% pectin. Conclusion: Drinking yoghurt containing 10% pectin fig syrup and 1% has higher score of physicochemical properties and overall acceptability than other received samples; so this product can be introduced as a probiotic dairy and nutritious drink. Drinking Yoghurt Fig Syrup Bacillus Coagulans 2018 3 01 0 0 http://jbums.org/article-1-7716-en.pdf