Nafiseh Zamindar | Islamic Azad University Isfahan (Khorasgan) Branch (original) (raw)
Papers by Nafiseh Zamindar
Journal of Food Measurement and Characterization
Iranian Journal of Nutrition Sciences and Food Technology, Mar 10, 2020
Journal of Food Measurement and Characterization, Oct 29, 2022
Journal of Food Processing and Preservation, Oct 11, 2021
بهداشت مواد غذایی, Mar 21, 2021
Marinating meat in solutions containing organic acids and plant extracts reduces the microbial lo... more Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures.
Brazilian Journal of Food Technology, 2019
The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame an... more The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes Efeitos de farinha de oleaster, glúten ativo e substituição de sacarose com acessulfame de potássio e isomalte nas propriedades funcionais de bolo funcional
Journal of Food Measurement and Characterization, Jun 19, 2021
Modified atmosphere packaging and related technologies are increasingly used to extend shelf-life... more Modified atmosphere packaging and related technologies are increasingly used to extend shelf-life of fresh products. This paper covers the effect of such techniques on increasing shelf life. Salad-cut lettuce was washed in different solutions for a period of 1 min. Then, salad-cut lettuce was packed in modified atmosphere (3–5% CO2, 3–5% O2, 97–95% N2) and stored at 4 °C for 12 days. Quality indicators of packaged lettuce including color, texture, sensory properties, total phenol content and antioxidant activity were analyzed at 1, 3, 6, 9 and 12 days of storage. This study showed that combination of sodium hypochlorite and ascorbic acid was the best treatment to maintain most of the qualitative indicators of lettuce during storage at 4 °C (p < 0.05). Ascorbic acid and cysteine caused synergistic effect in preventing oxidation. Treatments containing calcium lactate and heat shock, caused better crispiness till the 9th day of storage. According to the results of current study, application of MAP alongside implementation of food grade chemicals showed to be remarkably effective in increasing the shelf life of lettuce.
Coatings, Feb 2, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Journal of Food Measurement and Characterization, Oct 6, 2021
The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Ta... more The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Takta varieties were investigated in the current study. The effect of packaging pretreatments including polypropylene under Normal Atmosphere, polypropylene under Modified Atmosphere, polypropylene containing nano-hydroxyapatite (3%) accompanied with Modified Atmosphere during cold storage (4 ± 1 °C) were studied. Titratable acidity, pH, antioxidant activity, total phenol, ascorbic acid, carotenoids, lycopene, firmness and, color on 1, 4, 8, 12 and 16 days and microbiological population on 5, 10, and 15 days were determined. A completely randomized design in a factorial experiment was applied to analyze the data. Results illustrated that pH, titratable acidity, total soluble solids (P ≤ 0.01) and total phenol content, vitamin C, lycopene, microbial population have shown better performance in the polypropylene containing nano-hydroxyapatite under modified atmospheric conditions (P ≤ 0.05). Our findings revealed that using polypropylene containing nano-hydroxyapatite accompanied with modified atmosphere as a promising approach has maintained the physicochemical and microbial characteristics of cherry tomato during the storage period.
Journal of Food Measurement and Characterization, Aug 2, 2015
This study was conducted to evaluate the antifungal activity of Cinnamomum cassia essential oils ... more This study was conducted to evaluate the antifungal activity of Cinnamomum cassia essential oils against Byssochalmys fulva in culture media and tomato sauce. The procedure had three steps; in the first step macrodilution method was used to determine the minimum inhibitory concentration (MIC) of cinnamon essential oils against the heat resistance of mold in culture media. The results showed that cinnamon was a promising antifungal substance with MIC of 400 ppm. In the second step, sensory evaluation of tomato sauce treated with 150, 250, 350 ppm concentrations of essential oil was assessed for flavor and odor of the food samples. Sample with 150 ppm cinnamon oil was accepted by panelists. In the third step, B. fulva was inoculated in tomato sauce 3 × 10−5 CFU/g and then 0, 150 ppm and the MIC concentration of essential oils were added to each sample and kept at 30 ± 0.5 °C for 2 months. In addition to these sample tests, sodium benzoate stopped growth of B. fulva at concentration of 250 ppm in culture media. Sodium benzoate at concentration of 250 ppm in tomato sauce was used as a positive control. Results showed that in the MIC concentrations of cinnamon essential oil and sodium benzoate fungal growth was completely retarded, but fungal growth was inhibited up to 72 % at 150 ppm concentration of cinnamon essential oils after 2 months. The main components of cinnamon essential oils, identified by gas chromatography-mass spectrometry, were (E)-cinnamaldehyde, α-Copaene and δ-Cadinene.
Journal of Food Measurement and Characterization, May 4, 2016
Essential oils (EOs) of coriander were analyzed by gas chromatography-mass spectrometry. Linalool... more Essential oils (EOs) of coriander were analyzed by gas chromatography-mass spectrometry. Linalool (73.05 %), a-pinene (9.18 %), gamma-terpinene (7.65 %), geranyl acetate (2.71 %), were the main components of coriander essential oil. The minimum inhibitory concentration (MIC) of coriander was 2700 ppm in broth macrodilution. 3 9 10 5 CFU/g Byssochlamys fulva was inoculated in tomato sauce and different concentrations of EOs were added to each sample. Sodium benzoate at MIC concentration (250 ppm) was added to tomato sauce as a negative control. Samples were kept at 30 ± 0.5°C for 2 months. The results showed that sodium benzoate completely stopped the fungi growth but 800 ppm coriander essential oils (CEO) and mixture of cinnamon (250 ppm) and coriander (800 ppm) essential oils inhibited up to 32 and 90 %, respectively.
Journal of Food Measurement and Characterization, Apr 23, 2021
The current study aimed to investigate the protection role of nanocomposite polypropylene films c... more The current study aimed to investigate the protection role of nanocomposite polypropylene films containing clay nanoparticles (NPs) on grated carrot. The effects of clay NPs (1 and 3%) were studied during storage (1, 3, 6, 9 and 12 days) in a completely randomized design. All samples were stored at 4 ± 1 °C. The chemical characteristics, color (L*, b* and a* values), sugars content (glucose, fructose and sucrose), total phenolic content and sensory qualities of packaged carrot were measured. Moreover, microbial counts namely E. coli, molds, yeasts, psychotropic bacteria as well as total count were determined. According to the results, application of clay NPs significantly (P < 0.01) reduced the pH, color indices as well as acidity. Nanocomposites with 3% NPs showed the highest total phenolic content (P < 0.01). Clay NPs also could significantly (P < 0.01) prevent the reduction of glucose in all samples. According to the microbial results, yeasts, molds and psychotropic bacteria were reduced during the 12 day storage. Therefore, it could be concluded that a decontamination step followed by packaging in nanocomposites can remarkably preserve the physicochemical and microbial characteristics as well as sensory quality of grated carrots during storage.
Food Science and Technology International, Nov 16, 2022
In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citr... more In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, Ginger Extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference in cooking loss amongst all samples ( P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices ( P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls ( P ≤ 0.05).
DOAJ (DOAJ: Directory of Open Access Journals), 2013
In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated includ... more In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated including, brown sumac fruit, brown sumac powder and red sumac. Methanol, ethanol, mixture of methanol-ethanol and distilled water were used for extraction. Phenolic content was determined by Folin-Ciocaltaeu procedure. The efficiency of the extraction varied considerably. The phenolic content of brown sumac powder, brown sumac fruit and red sumac powder were 2.906-2.997, 2.438-2.529, 2.172-2.263 gallic acid equivalents/100 g (GAE/100 g), respectively. According to the results, ethanol shows the best results and sumac had highest phenolic content as compared to other extracts.
Acta Scientific Nutritional Health, Apr 22, 2020
Nowadays, application of antimicrobial packaging is extended due to increasing infections and bac... more Nowadays, application of antimicrobial packaging is extended due to increasing infections and bacterial contaminations transferred by foodstuff. Among different NPs silver, copper and gold are the most implemented antibacterial NPs used in the field of food industry. Researchers have used Copper nanoparticles as antimicrobial agent due to its lower price, simple synthesizes and its nutraceutical properties rather than silver NPs in some cases. Since, application of NPs in different packaging may exert some effects on animal and human cells, legislative authorities determined some rules for measurement of NPs migration to food material. Therefore, numerous researchers measured migration of copper NPs to foodstuff using Atomic Adsorption ICPMS and etc. In the current study different aspects of application of Copper nanoparticles as antibacterial packaging namely migration, antibacterial properties and instrumentation have been discussed.
Food Science and Technology International, Feb 3, 2020
In the present study, the application of immersion ohmic heating was examined to improve thawing ... more In the present study, the application of immersion ohmic heating was examined to improve thawing of frozen tuna fish cubes. The experimental tuna cubes (3 Â 3 Â 3 cm 3) were thawed under ohmic heating subjected to three different voltages (40, 50, and 60 V) with three different concentrations (0.3, 0.4, and 0.5% w/v) of brine solution. The parameters associated with the quality of tuna, such as thawing time, thawing rate, thawing loss, cooking and total losses, centrifugal loss, lipid oxidation, texture, and color, were investigated during ohmic heating thawing, and compared with the conventional still air thawing, water thawing at 27 and 40 C. The results showed that immersion ohmic thawing significantly decreased the thawing time of frozen tuna fish cubes. Thawing time in ohmic treatment (50 V-0.3% brine) was 5.95 times shorter than conventional conditions. The lowest thawing and cooking losses were observed at ohmic treatments. In addition, the ohmic treatments (group 1) were evaluated versus conventional methods (group 2) and the results showed that thawing and total losses in group 1 were significantly lower than group 2.
Coatings
In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Let... more In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored in packaging films containing three levels (1% and 3% and 0% as a control film) of nano-bentonite particles (NBPs) as a filler in a modified atmosphere for 12 days at 4 °C. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality, and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage when compared to the control films. The greatest growths of molds and yeasts were observed in the control films, which demonstrates the effectiveness of the applicati...
Food Science and Technology International
In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citr... more In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, Ginger Extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference...
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization
Iranian Journal of Nutrition Sciences and Food Technology, Mar 10, 2020
Journal of Food Measurement and Characterization, Oct 29, 2022
Journal of Food Processing and Preservation, Oct 11, 2021
بهداشت مواد غذایی, Mar 21, 2021
Marinating meat in solutions containing organic acids and plant extracts reduces the microbial lo... more Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures.
Brazilian Journal of Food Technology, 2019
The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame an... more The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes Efeitos de farinha de oleaster, glúten ativo e substituição de sacarose com acessulfame de potássio e isomalte nas propriedades funcionais de bolo funcional
Journal of Food Measurement and Characterization, Jun 19, 2021
Modified atmosphere packaging and related technologies are increasingly used to extend shelf-life... more Modified atmosphere packaging and related technologies are increasingly used to extend shelf-life of fresh products. This paper covers the effect of such techniques on increasing shelf life. Salad-cut lettuce was washed in different solutions for a period of 1 min. Then, salad-cut lettuce was packed in modified atmosphere (3–5% CO2, 3–5% O2, 97–95% N2) and stored at 4 °C for 12 days. Quality indicators of packaged lettuce including color, texture, sensory properties, total phenol content and antioxidant activity were analyzed at 1, 3, 6, 9 and 12 days of storage. This study showed that combination of sodium hypochlorite and ascorbic acid was the best treatment to maintain most of the qualitative indicators of lettuce during storage at 4 °C (p < 0.05). Ascorbic acid and cysteine caused synergistic effect in preventing oxidation. Treatments containing calcium lactate and heat shock, caused better crispiness till the 9th day of storage. According to the results of current study, application of MAP alongside implementation of food grade chemicals showed to be remarkably effective in increasing the shelf life of lettuce.
Coatings, Feb 2, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Journal of Food Measurement and Characterization, Oct 6, 2021
The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Ta... more The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Takta varieties were investigated in the current study. The effect of packaging pretreatments including polypropylene under Normal Atmosphere, polypropylene under Modified Atmosphere, polypropylene containing nano-hydroxyapatite (3%) accompanied with Modified Atmosphere during cold storage (4 ± 1 °C) were studied. Titratable acidity, pH, antioxidant activity, total phenol, ascorbic acid, carotenoids, lycopene, firmness and, color on 1, 4, 8, 12 and 16 days and microbiological population on 5, 10, and 15 days were determined. A completely randomized design in a factorial experiment was applied to analyze the data. Results illustrated that pH, titratable acidity, total soluble solids (P ≤ 0.01) and total phenol content, vitamin C, lycopene, microbial population have shown better performance in the polypropylene containing nano-hydroxyapatite under modified atmospheric conditions (P ≤ 0.05). Our findings revealed that using polypropylene containing nano-hydroxyapatite accompanied with modified atmosphere as a promising approach has maintained the physicochemical and microbial characteristics of cherry tomato during the storage period.
Journal of Food Measurement and Characterization, Aug 2, 2015
This study was conducted to evaluate the antifungal activity of Cinnamomum cassia essential oils ... more This study was conducted to evaluate the antifungal activity of Cinnamomum cassia essential oils against Byssochalmys fulva in culture media and tomato sauce. The procedure had three steps; in the first step macrodilution method was used to determine the minimum inhibitory concentration (MIC) of cinnamon essential oils against the heat resistance of mold in culture media. The results showed that cinnamon was a promising antifungal substance with MIC of 400 ppm. In the second step, sensory evaluation of tomato sauce treated with 150, 250, 350 ppm concentrations of essential oil was assessed for flavor and odor of the food samples. Sample with 150 ppm cinnamon oil was accepted by panelists. In the third step, B. fulva was inoculated in tomato sauce 3 × 10−5 CFU/g and then 0, 150 ppm and the MIC concentration of essential oils were added to each sample and kept at 30 ± 0.5 °C for 2 months. In addition to these sample tests, sodium benzoate stopped growth of B. fulva at concentration of 250 ppm in culture media. Sodium benzoate at concentration of 250 ppm in tomato sauce was used as a positive control. Results showed that in the MIC concentrations of cinnamon essential oil and sodium benzoate fungal growth was completely retarded, but fungal growth was inhibited up to 72 % at 150 ppm concentration of cinnamon essential oils after 2 months. The main components of cinnamon essential oils, identified by gas chromatography-mass spectrometry, were (E)-cinnamaldehyde, α-Copaene and δ-Cadinene.
Journal of Food Measurement and Characterization, May 4, 2016
Essential oils (EOs) of coriander were analyzed by gas chromatography-mass spectrometry. Linalool... more Essential oils (EOs) of coriander were analyzed by gas chromatography-mass spectrometry. Linalool (73.05 %), a-pinene (9.18 %), gamma-terpinene (7.65 %), geranyl acetate (2.71 %), were the main components of coriander essential oil. The minimum inhibitory concentration (MIC) of coriander was 2700 ppm in broth macrodilution. 3 9 10 5 CFU/g Byssochlamys fulva was inoculated in tomato sauce and different concentrations of EOs were added to each sample. Sodium benzoate at MIC concentration (250 ppm) was added to tomato sauce as a negative control. Samples were kept at 30 ± 0.5°C for 2 months. The results showed that sodium benzoate completely stopped the fungi growth but 800 ppm coriander essential oils (CEO) and mixture of cinnamon (250 ppm) and coriander (800 ppm) essential oils inhibited up to 32 and 90 %, respectively.
Journal of Food Measurement and Characterization, Apr 23, 2021
The current study aimed to investigate the protection role of nanocomposite polypropylene films c... more The current study aimed to investigate the protection role of nanocomposite polypropylene films containing clay nanoparticles (NPs) on grated carrot. The effects of clay NPs (1 and 3%) were studied during storage (1, 3, 6, 9 and 12 days) in a completely randomized design. All samples were stored at 4 ± 1 °C. The chemical characteristics, color (L*, b* and a* values), sugars content (glucose, fructose and sucrose), total phenolic content and sensory qualities of packaged carrot were measured. Moreover, microbial counts namely E. coli, molds, yeasts, psychotropic bacteria as well as total count were determined. According to the results, application of clay NPs significantly (P < 0.01) reduced the pH, color indices as well as acidity. Nanocomposites with 3% NPs showed the highest total phenolic content (P < 0.01). Clay NPs also could significantly (P < 0.01) prevent the reduction of glucose in all samples. According to the microbial results, yeasts, molds and psychotropic bacteria were reduced during the 12 day storage. Therefore, it could be concluded that a decontamination step followed by packaging in nanocomposites can remarkably preserve the physicochemical and microbial characteristics as well as sensory quality of grated carrots during storage.
Food Science and Technology International, Nov 16, 2022
In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citr... more In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, Ginger Extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference in cooking loss amongst all samples ( P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices ( P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls ( P ≤ 0.05).
DOAJ (DOAJ: Directory of Open Access Journals), 2013
In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated includ... more In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated including, brown sumac fruit, brown sumac powder and red sumac. Methanol, ethanol, mixture of methanol-ethanol and distilled water were used for extraction. Phenolic content was determined by Folin-Ciocaltaeu procedure. The efficiency of the extraction varied considerably. The phenolic content of brown sumac powder, brown sumac fruit and red sumac powder were 2.906-2.997, 2.438-2.529, 2.172-2.263 gallic acid equivalents/100 g (GAE/100 g), respectively. According to the results, ethanol shows the best results and sumac had highest phenolic content as compared to other extracts.
Acta Scientific Nutritional Health, Apr 22, 2020
Nowadays, application of antimicrobial packaging is extended due to increasing infections and bac... more Nowadays, application of antimicrobial packaging is extended due to increasing infections and bacterial contaminations transferred by foodstuff. Among different NPs silver, copper and gold are the most implemented antibacterial NPs used in the field of food industry. Researchers have used Copper nanoparticles as antimicrobial agent due to its lower price, simple synthesizes and its nutraceutical properties rather than silver NPs in some cases. Since, application of NPs in different packaging may exert some effects on animal and human cells, legislative authorities determined some rules for measurement of NPs migration to food material. Therefore, numerous researchers measured migration of copper NPs to foodstuff using Atomic Adsorption ICPMS and etc. In the current study different aspects of application of Copper nanoparticles as antibacterial packaging namely migration, antibacterial properties and instrumentation have been discussed.
Food Science and Technology International, Feb 3, 2020
In the present study, the application of immersion ohmic heating was examined to improve thawing ... more In the present study, the application of immersion ohmic heating was examined to improve thawing of frozen tuna fish cubes. The experimental tuna cubes (3 Â 3 Â 3 cm 3) were thawed under ohmic heating subjected to three different voltages (40, 50, and 60 V) with three different concentrations (0.3, 0.4, and 0.5% w/v) of brine solution. The parameters associated with the quality of tuna, such as thawing time, thawing rate, thawing loss, cooking and total losses, centrifugal loss, lipid oxidation, texture, and color, were investigated during ohmic heating thawing, and compared with the conventional still air thawing, water thawing at 27 and 40 C. The results showed that immersion ohmic thawing significantly decreased the thawing time of frozen tuna fish cubes. Thawing time in ohmic treatment (50 V-0.3% brine) was 5.95 times shorter than conventional conditions. The lowest thawing and cooking losses were observed at ohmic treatments. In addition, the ohmic treatments (group 1) were evaluated versus conventional methods (group 2) and the results showed that thawing and total losses in group 1 were significantly lower than group 2.
Coatings
In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Let... more In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored in packaging films containing three levels (1% and 3% and 0% as a control film) of nano-bentonite particles (NBPs) as a filler in a modified atmosphere for 12 days at 4 °C. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality, and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage when compared to the control films. The greatest growths of molds and yeasts were observed in the control films, which demonstrates the effectiveness of the applicati...
Food Science and Technology International
In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citr... more In the present study, the effect of marinade solutions of Ginger Extract in conjunction with Citric Acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, Ginger Extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking ( P ≤ 0.05). There was no significant difference...
Journal of Food Measurement and Characterization