M.A. Sahari - Academia.edu (original) (raw)

Papers by M.A. Sahari

Research paper thumbnail of Effect of Alkyl Chain Length on Interfacial Performance of Alkyl Gallates in Supramolecular Oxidation of Soybean Bulk Phase Oil

From an interfacial phenomena standpoint, the effect of length of alkyl chain was evaluated on ac... more From an interfacial phenomena standpoint, the effect of length of alkyl chain was evaluated on activities of gallic acid and its alkyl ester derivatives in supramolecular oxidation of stripped soybean oil. The gallic acid molecules (log P = -0.47) with an electron-donating carboxylate anion had a higher scavenging activity against DPPH• than alkyl gallates. Interfacial activities of gallates in emulsion and bulk oil improved as the lengths of the alkyl chain were reached until a critical chain length; after that, further chain length extension causes a decrease in potency. In β-carotene bleaching and Rancimat assays higher inhibitory effect was observed for dodecyl and propyl gallate, respectively. Evaluation of interfacial tension, water content, and droplet size of hydroperoxides reverse micelles in parallel with lipid peroxidation indicated that the inhibitory effect of the alkyl gallates, especially methyl gallate, was significantly better than the gallic acid in the bulk phase ...

Research paper thumbnail of 2011. Identification of fatty acid in mackerel (Scomberomorus commersoni) and shark (Carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18˚Ϲ

Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantia... more Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at-18˚C for up to six months were measured. Lipid content was measured (6.35 % and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. In analysis of fatty acids the amount of PUFA, especially ω-3 ones, was more predominant in mackerel than shark, nevertheless, fatty acid composition has changed in both species during frozen storage. The amount of saturated fatty acids in contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in PUFA compounds (40.1 % and 23.94%) was as follows: ω-3 (48 % and 42.83%), ω-3 / ω-6 ratio (41.36 % and 50%), PUFA/SFA ratio (56 % and 42.23%) and EPA+DHA/C16 ratio (55.55 % and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric acid (TBA), peroxide (PV), free fatty acids (...

Research paper thumbnail of commersoni) and Shark (Carcharhinus dussumieri) Fillets and Their Changes during Six Month of Frozen Storage at-18˚C

Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantia... more Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at-18˚C for up to six months were measured. Lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. In analysis of fatty acids the amount of PUFA, especially ω-3 ones, was more predominant in mackerel than shark, nevertheless, fatty acid composition has changed in both species during frozen storage. The amount of saturated fatty acids in contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in PUFA compounds (40.1% and 23.94%) was as follows: ω-3 (48% and 42.83%), ω-3/ ω-6 ratio (41.36% and 50%), PUFA/SFA ratio (56% and 42.23%) and EPA+DHA/C16 ratio (55.55% and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric acid (TBA), peroxide (PV), free fatty acids (FFA) and total volatile base nitrogen (TVB-N) values were significantly (P< 0.05) increased with storage time. The results showed that, among these indices, changes in the PV and TBA in mackerel were significantly (P< 0.05) larger than in shark; but changes of FFA and TVB-N in shark were significantly (P< 0.05) higher than in mackerel. It means that oxidative and hydrolytic deterioration are promoter factors of biochemical changes in mackerel and shark, respectively.

Research paper thumbnail of Fatty Acids Changes during Frozen Storage

Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii... more Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata), common carp (Caprinus carpio), pike perch (Sander lucioperca) and common kilka (Clupeonella cultiventris caspia), caught from south Caspian Sea were studied in the present work. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), ecosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), n3 PUFA/n6 PUFA (n3/n6) and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a six month period. Results indicated that due to the decrease in unsaturated fatty acids particularly PUFAs (9.25-23.03%), and lower ratios of n3/n6 (2.02-6.06), EPA+DHA/C16 (polyene index; 0.21-0.65) and PUFA/SFA (0.18-0.64) the poststorage nutritional values of these species significantly decrease.

Research paper thumbnail of Fatty acid changes during frozen storage in several fish species from South Caspian

Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii... more Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata), common carp (Caprinus carpio), pike perch (Sander lucioperca) and common kilka (Clupeonella cultiventris caspia), caught from south Caspian Sea were studied in the present work. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), ecosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), n3 PUFA/n6 PUFA (n3/n6) and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a six month period. Results indicated that due to the decrease in unsaturated fatty acids particularly PUFAs (9.25-23.03%), and lower ratios of n3/n6 (2.02-6.06), EPA+DHA/C16 (polyene index; 0.21-0.65) and PUFA/SFA (0.18-0.64) the poststorage nutritional values of these species significantly decrease.

Research paper thumbnail of Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

Application of antioxidants is a common way for retarding oxidation. Due to adverse effects of sy... more Application of antioxidants is a common way for retarding oxidation. Due to adverse effects of synthetic antioxidants on health, the use of natural and safe antioxidants is considered essential. Pistachio green hull is a waste product and low-cost source of phenolic compounds. The use of phenolic compounds in food formulations has some limitations. In this study, the encapsulation of Pistachio Green Hull (PGH) phenolic compounds was carried out by spray-dryer using Maltodextrin (MD) as a wall material. For this purpose, the effective factors including the inlet temperature, dilution factor, wall:core ratio, and rate of feeding were optimized. MD, PGH extract powder, and encapsulated phenolic compounds produced under optimum conditions (ME) were characterized by Scanning Electron Microscopy (SEM), FTIR, X-ray Diffractometry (XRD), and Differential Scanning Calorimetry (DSC).Under optimum conditions, the amount of phenolic compounds and the encapsulation efficiency were 32.1 mg GAE g ...

Research paper thumbnail of n‐3 Fatty Acid Distribution of Commercial Fish Species Components

Journal of the American Oil Chemists' Society, 2013

For application of n‐3 fatty acids, distribution of the fatty acid compositions of different part... more For application of n‐3 fatty acids, distribution of the fatty acid compositions of different parts of (head, tail, fins and skin = HTFS, liver, viscera and muscle tissue) five commercially important fish species from the Persian Gulf (Scomberomorus commersoni, Thunnus tonggol, Euthynnus affinis, Scomberomorus guttatus and Dussumieria acuta) as good sources of n‐3 PUFA were studied. The richest source of n‐3 were HTFS in S. guttatus and S. commersoni, liver in S.guttatus, total body of D.acuta, liver of E.affinis and T.tonggol, followed by viscera of E. affinis. The content of these fatty acids were the same in viscera of tonggol, liver of S.commersoni, and HTFS of E.affinis. Moreover, muscle of E.affinis and HTFS of T.tonggol and also muscle of S.guttatus and T.tonggol had the same n‐3 contents as the viscera of S.commersoni. So, it was concluded that HTFS and viscera (which are discarded as residues) are as useful as muscle and liver and can be a source of economically available n‐...

Research paper thumbnail of Interfacial Effects of Gallate Alkyl Esters on Physical and Oxidative Stability of High Fat Fish Oil-in-Water Emulsions Stabilized with Sodium Caseinate and Osa-Modified Starch

Research paper thumbnail of Berberis integerrima Extract: Characterization, Antioxidant Activity and Development of Phenolic Extract Loaded Nanofiber

Research paper thumbnail of Effects of Various Factotrs on the Oxidative Stability of Ω-3 Fatty Acid-Enriched Doogh (Iranian Yoghurt Drink)

Iranian Journal of Nutrition Sciences and Food Technology, 2013

Research paper thumbnail of Encapsulation of Barberry Fruit Extracts by Spray Drying and Liposome Entrapment

Acta Alimentaria, 2020

Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barber... more Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and...

Research paper thumbnail of Development of Non-Character Player Using Self-Learning Algorithm for Artificial Intelligent Games

International Journal of Engineering & Technology, 2018

In most of video games, the Non-Playing Character (NPC) behavior and movement are usually scripte... more In most of video games, the Non-Playing Character (NPC) behavior and movement are usually scripted. Players who have exploited the NPCs weaknesses will be able to beat them easily and there will be no freshness in player experiences. However, if the character can adapt and learn from the environment, it will be more interactive since players need to find new weaknesses to exploit. In this project, an agent that can learn by itself in the game which is introduced. This ongoing project investigates and compares the available self-learning algorithms used in game development and will be implemented as the intelligent agent. The Fourth Industrial Revolution (IR 4.0) has the potential to raise global income levels and improve the quality of life through Artificial Intelligence (AI) programs. AI has made possible new products and services that increase the efficiency and pleasure of our personal lives such as dynamic games that can learn from its environment.

Research paper thumbnail of Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

International Journal of Biological Macromolecules, 2017

The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000 ppm Satureja khuzis... more The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000 ppm Satureja khuzistanica essential oil (SEO) on the postharvest quality and shelf life of button mushroom (Agaricus bisporus) stored at 4 ± 1 • C for 16 days was investigated. Weight loss, firmness, browning index (BI), total phenolics, ascorbic acid, microbial and sensory quality were measured. The results indicated that treatment with TG containing SEO (TGSEO) maintained 92.4% tissue firmness, and reduced microorganism counts, such as yeasts and molds and Pseudomonas, compared to uncoated samples. Furthermore, mushrooms treated with TGSEO coating exhibited up to 57.1% decreased in BI, significantly higher levels of total phenolics (85.6%) and ascorbic acid accumulation (71.8%) than control and its efficiency was better than that TG coating alone. Sensory evaluation demonstrated the capability of TGSEO coating for preserving the quality of mushroom during the storage. The results obtained endorse that application of TGSEO coating might be a simple and effective technique for prolonging their postharvest shelf life of mushroom by up to 16 days.

Research paper thumbnail of Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

International Journal of Biological Macromolecules, 2017

Highlights  Cinnamon essential oil (CEO) was encapsulated in chitosan nanoparticles.  Encapsula... more Highlights  Cinnamon essential oil (CEO) was encapsulated in chitosan nanoparticles.  Encapsulated and free CEO reduced greatly microbial population and lipid oxidation.  Red color stability was more pronounced in patties containing encapsulated CEO.  Sustained release of CEO maintains its preservative effects until end of storage.  PCA could clearly discriminate different formulations of beef patties.

Research paper thumbnail of Effect of Herbal Bioactive Compounds on Foods Microbial Spoilage

Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have... more Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial functions. So far many literatures have been studied the potential use of bioactive phytochemicals in food and pharmacy industries. Thus, this paper reviewed some of the works done to evaluate antimicrobial characteristic of some herbal chemicals, carried out in Tarbiat Modares University.

Research paper thumbnail of Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

International Journal of Food Science, 2014

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian ... more Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies...

Research paper thumbnail of Partial replacement of nitrite by annatto as a colour additive in sausage

Meat Science, 2009

For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.)... more For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L * , a * and b *), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a * and lower b *); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.

Research paper thumbnail of Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals

Journal of Applied Ichthyology, 2013

This study was conducted to investigate the differences in the proximate composition (moisture, f... more This study was conducted to investigate the differences in the proximate composition (moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca, Mg, K, P, Fe and Zn) and fatty acid profile of rainbow trout, Oncorhynchus mykiss, after frying, boiling, or microwaving. Results showed that all cooking methods reduced moisture and increased total protein, fat and ash contents. Also all minerals increased significantly during the microwave and frying methods. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids in each fish were palmitic (C16:0) and oleic (C18:1) acids, respectively. In addition, linoleic acid (C18:2) was predominant in the n-6 polyunsaturated fatty acids (PUFA) in both cooked and raw trout. The EPA (eicosapentaenoic acid; C20:5 x3) and DHA (docosahexaenoic acid; C22:6 x6) acids were the major fatty acids among total n-3 acids in fish samples. The fatty acids profile of the cooked fish showed a saturated (SFA) and monounsaturated (MUFA) decrease and an increase in PUFA contents. However, the x-3 fatty acids content increased in microwaved samples but decreased in the fried samples. Moreover, the PUFA/SFA and Hypocholesterolaemic/Hypercholesterolaemic (HH) ratios increased in both fried and microwaved trout, whereas significant increases in x3/x6 as well as EPA + DHA/C16 content were observed only in microwaved samples. A significant increase in energy content was observed in all cooked samples, whereas the cholesterol decreased. Research results show that microwaving is recommended as the best cooking method for a healthy consumption of rainbow trout.

Research paper thumbnail of Effect of frozen storage on fatty acid composition of the different tissues of four scombrid and one dussumeriid species

Journal of Applied Ichthyology, 2014

ABSTRACT Investigated were the changes in fatty acid composition, oxidation and enzymatic deterio... more ABSTRACT Investigated were the changes in fatty acid composition, oxidation and enzymatic deterioration of lipids in frozen (−30°C) fish fillets from the Persian Gulf. The narrow barred Spanish mackerel (Scomberomorus commersoni) and white cheek shark (Carcharhinus dussumieri) were tested with storage times of 0, 1, 2, 3, 4, 5 and 6 months at −18°C. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids of each fish species were palmitic (C16:0) and oleic (C18:1n-9) acids, respectively. Both linoleic acid (C18:2n-6) and arachidonic acid (AA) (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in both mackerel and shark. The EPA (eicosapentaenoic acid; C20:5 n-3) and DHA (docosahexaenoic acid; C22:6 n-3) acids were the major fatty acids among total n-3 acids in both fishes. During frozen storage, the PUFA (40.1 and 23.94%), n-3 (48 and 42.83%), ω3/ω6 (41.36 and 50%), PUFA/SFA (56 and 42.23%) and EPA + DHA/C16 (55.55 and 46.66%) contents decreased in S. commersoni and C. dussumieri, respectively. Also peroxide, thiobarbituric acid (TBA) and free fatty acid (FFA) values significantly increased (P &lt; 0.01) with the time of storage.

Research paper thumbnail of Optimization of the ω-3 extraction as a functional food from flaxseed

International Journal of Food Sciences and Nutrition, 2008

The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification ... more The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification values of Iranian linseed oil (Linum usitatissimum) were studied. For optimization of extraction conditions, this oil was extracted by solvents (petroleum benzene and methanol-water-petroleum benzene) in 1:2, 1:3 and 1:4 ratios at 2, 5 and 8 h. Then its fatty acid content, omega-3 content and extraction yield were determined. According to the statistical analysis, petroleum benzene in a ratio of 1:3 at 5 h was chosen for the higher fatty acid, extraction yield, and economical feasibility. For preservation of omega-3 ingredients, oil with specified characters containing 46.8% omega-3 was kept under a nitrogen atmosphere at -30 degrees C during 0, 7, 30, 60 and 90 days and its peroxide value was determined. Statistical analysis showed a significant difference in the average amount of peroxide value only on the first 7 days of storage, and its increase (8.30%) conformed to the international standard.

Research paper thumbnail of Effect of Alkyl Chain Length on Interfacial Performance of Alkyl Gallates in Supramolecular Oxidation of Soybean Bulk Phase Oil

From an interfacial phenomena standpoint, the effect of length of alkyl chain was evaluated on ac... more From an interfacial phenomena standpoint, the effect of length of alkyl chain was evaluated on activities of gallic acid and its alkyl ester derivatives in supramolecular oxidation of stripped soybean oil. The gallic acid molecules (log P = -0.47) with an electron-donating carboxylate anion had a higher scavenging activity against DPPH• than alkyl gallates. Interfacial activities of gallates in emulsion and bulk oil improved as the lengths of the alkyl chain were reached until a critical chain length; after that, further chain length extension causes a decrease in potency. In β-carotene bleaching and Rancimat assays higher inhibitory effect was observed for dodecyl and propyl gallate, respectively. Evaluation of interfacial tension, water content, and droplet size of hydroperoxides reverse micelles in parallel with lipid peroxidation indicated that the inhibitory effect of the alkyl gallates, especially methyl gallate, was significantly better than the gallic acid in the bulk phase ...

Research paper thumbnail of 2011. Identification of fatty acid in mackerel (Scomberomorus commersoni) and shark (Carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18˚Ϲ

Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantia... more Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at-18˚C for up to six months were measured. Lipid content was measured (6.35 % and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. In analysis of fatty acids the amount of PUFA, especially ω-3 ones, was more predominant in mackerel than shark, nevertheless, fatty acid composition has changed in both species during frozen storage. The amount of saturated fatty acids in contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in PUFA compounds (40.1 % and 23.94%) was as follows: ω-3 (48 % and 42.83%), ω-3 / ω-6 ratio (41.36 % and 50%), PUFA/SFA ratio (56 % and 42.23%) and EPA+DHA/C16 ratio (55.55 % and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric acid (TBA), peroxide (PV), free fatty acids (...

Research paper thumbnail of commersoni) and Shark (Carcharhinus dussumieri) Fillets and Their Changes during Six Month of Frozen Storage at-18˚C

Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantia... more Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at-18˚C for up to six months were measured. Lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. In analysis of fatty acids the amount of PUFA, especially ω-3 ones, was more predominant in mackerel than shark, nevertheless, fatty acid composition has changed in both species during frozen storage. The amount of saturated fatty acids in contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in PUFA compounds (40.1% and 23.94%) was as follows: ω-3 (48% and 42.83%), ω-3/ ω-6 ratio (41.36% and 50%), PUFA/SFA ratio (56% and 42.23%) and EPA+DHA/C16 ratio (55.55% and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric acid (TBA), peroxide (PV), free fatty acids (FFA) and total volatile base nitrogen (TVB-N) values were significantly (P< 0.05) increased with storage time. The results showed that, among these indices, changes in the PV and TBA in mackerel were significantly (P< 0.05) larger than in shark; but changes of FFA and TVB-N in shark were significantly (P< 0.05) higher than in mackerel. It means that oxidative and hydrolytic deterioration are promoter factors of biochemical changes in mackerel and shark, respectively.

Research paper thumbnail of Fatty Acids Changes during Frozen Storage

Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii... more Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata), common carp (Caprinus carpio), pike perch (Sander lucioperca) and common kilka (Clupeonella cultiventris caspia), caught from south Caspian Sea were studied in the present work. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), ecosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), n3 PUFA/n6 PUFA (n3/n6) and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a six month period. Results indicated that due to the decrease in unsaturated fatty acids particularly PUFAs (9.25-23.03%), and lower ratios of n3/n6 (2.02-6.06), EPA+DHA/C16 (polyene index; 0.21-0.65) and PUFA/SFA (0.18-0.64) the poststorage nutritional values of these species significantly decrease.

Research paper thumbnail of Fatty acid changes during frozen storage in several fish species from South Caspian

Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii... more Changes in the fatty acid content, during frozen storage at-24°C of Caspian kutum (Rutilus frisii kutum), golden grey mullet (Liza aurata), common carp (Caprinus carpio), pike perch (Sander lucioperca) and common kilka (Clupeonella cultiventris caspia), caught from south Caspian Sea were studied in the present work. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), ecosapentaenoic acid plus docosahexaenoic acid/palmitic acid (EPA+DHA/C16), n3 PUFA/n6 PUFA (n3/n6) and polyunsaturated fatty acids/saturated fatty acids (PUFA/SFA) were investigated during a six month period. Results indicated that due to the decrease in unsaturated fatty acids particularly PUFAs (9.25-23.03%), and lower ratios of n3/n6 (2.02-6.06), EPA+DHA/C16 (polyene index; 0.21-0.65) and PUFA/SFA (0.18-0.64) the poststorage nutritional values of these species significantly decrease.

Research paper thumbnail of Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

Application of antioxidants is a common way for retarding oxidation. Due to adverse effects of sy... more Application of antioxidants is a common way for retarding oxidation. Due to adverse effects of synthetic antioxidants on health, the use of natural and safe antioxidants is considered essential. Pistachio green hull is a waste product and low-cost source of phenolic compounds. The use of phenolic compounds in food formulations has some limitations. In this study, the encapsulation of Pistachio Green Hull (PGH) phenolic compounds was carried out by spray-dryer using Maltodextrin (MD) as a wall material. For this purpose, the effective factors including the inlet temperature, dilution factor, wall:core ratio, and rate of feeding were optimized. MD, PGH extract powder, and encapsulated phenolic compounds produced under optimum conditions (ME) were characterized by Scanning Electron Microscopy (SEM), FTIR, X-ray Diffractometry (XRD), and Differential Scanning Calorimetry (DSC).Under optimum conditions, the amount of phenolic compounds and the encapsulation efficiency were 32.1 mg GAE g ...

Research paper thumbnail of n‐3 Fatty Acid Distribution of Commercial Fish Species Components

Journal of the American Oil Chemists' Society, 2013

For application of n‐3 fatty acids, distribution of the fatty acid compositions of different part... more For application of n‐3 fatty acids, distribution of the fatty acid compositions of different parts of (head, tail, fins and skin = HTFS, liver, viscera and muscle tissue) five commercially important fish species from the Persian Gulf (Scomberomorus commersoni, Thunnus tonggol, Euthynnus affinis, Scomberomorus guttatus and Dussumieria acuta) as good sources of n‐3 PUFA were studied. The richest source of n‐3 were HTFS in S. guttatus and S. commersoni, liver in S.guttatus, total body of D.acuta, liver of E.affinis and T.tonggol, followed by viscera of E. affinis. The content of these fatty acids were the same in viscera of tonggol, liver of S.commersoni, and HTFS of E.affinis. Moreover, muscle of E.affinis and HTFS of T.tonggol and also muscle of S.guttatus and T.tonggol had the same n‐3 contents as the viscera of S.commersoni. So, it was concluded that HTFS and viscera (which are discarded as residues) are as useful as muscle and liver and can be a source of economically available n‐...

Research paper thumbnail of Interfacial Effects of Gallate Alkyl Esters on Physical and Oxidative Stability of High Fat Fish Oil-in-Water Emulsions Stabilized with Sodium Caseinate and Osa-Modified Starch

Research paper thumbnail of Berberis integerrima Extract: Characterization, Antioxidant Activity and Development of Phenolic Extract Loaded Nanofiber

Research paper thumbnail of Effects of Various Factotrs on the Oxidative Stability of Ω-3 Fatty Acid-Enriched Doogh (Iranian Yoghurt Drink)

Iranian Journal of Nutrition Sciences and Food Technology, 2013

Research paper thumbnail of Encapsulation of Barberry Fruit Extracts by Spray Drying and Liposome Entrapment

Acta Alimentaria, 2020

Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barber... more Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and...

Research paper thumbnail of Development of Non-Character Player Using Self-Learning Algorithm for Artificial Intelligent Games

International Journal of Engineering & Technology, 2018

In most of video games, the Non-Playing Character (NPC) behavior and movement are usually scripte... more In most of video games, the Non-Playing Character (NPC) behavior and movement are usually scripted. Players who have exploited the NPCs weaknesses will be able to beat them easily and there will be no freshness in player experiences. However, if the character can adapt and learn from the environment, it will be more interactive since players need to find new weaknesses to exploit. In this project, an agent that can learn by itself in the game which is introduced. This ongoing project investigates and compares the available self-learning algorithms used in game development and will be implemented as the intelligent agent. The Fourth Industrial Revolution (IR 4.0) has the potential to raise global income levels and improve the quality of life through Artificial Intelligence (AI) programs. AI has made possible new products and services that increase the efficiency and pleasure of our personal lives such as dynamic games that can learn from its environment.

Research paper thumbnail of Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)

International Journal of Biological Macromolecules, 2017

The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000 ppm Satureja khuzis... more The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000 ppm Satureja khuzistanica essential oil (SEO) on the postharvest quality and shelf life of button mushroom (Agaricus bisporus) stored at 4 ± 1 • C for 16 days was investigated. Weight loss, firmness, browning index (BI), total phenolics, ascorbic acid, microbial and sensory quality were measured. The results indicated that treatment with TG containing SEO (TGSEO) maintained 92.4% tissue firmness, and reduced microorganism counts, such as yeasts and molds and Pseudomonas, compared to uncoated samples. Furthermore, mushrooms treated with TGSEO coating exhibited up to 57.1% decreased in BI, significantly higher levels of total phenolics (85.6%) and ascorbic acid accumulation (71.8%) than control and its efficiency was better than that TG coating alone. Sensory evaluation demonstrated the capability of TGSEO coating for preserving the quality of mushroom during the storage. The results obtained endorse that application of TGSEO coating might be a simple and effective technique for prolonging their postharvest shelf life of mushroom by up to 16 days.

Research paper thumbnail of Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

International Journal of Biological Macromolecules, 2017

Highlights  Cinnamon essential oil (CEO) was encapsulated in chitosan nanoparticles.  Encapsula... more Highlights  Cinnamon essential oil (CEO) was encapsulated in chitosan nanoparticles.  Encapsulated and free CEO reduced greatly microbial population and lipid oxidation.  Red color stability was more pronounced in patties containing encapsulated CEO.  Sustained release of CEO maintains its preservative effects until end of storage.  PCA could clearly discriminate different formulations of beef patties.

Research paper thumbnail of Effect of Herbal Bioactive Compounds on Foods Microbial Spoilage

Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have... more Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial functions. So far many literatures have been studied the potential use of bioactive phytochemicals in food and pharmacy industries. Thus, this paper reviewed some of the works done to evaluate antimicrobial characteristic of some herbal chemicals, carried out in Tarbiat Modares University.

Research paper thumbnail of Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

International Journal of Food Science, 2014

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian ... more Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies...

Research paper thumbnail of Partial replacement of nitrite by annatto as a colour additive in sausage

Meat Science, 2009

For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.)... more For decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour (L * , a * and b *), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a * and lower b *); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.

Research paper thumbnail of Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals

Journal of Applied Ichthyology, 2013

This study was conducted to investigate the differences in the proximate composition (moisture, f... more This study was conducted to investigate the differences in the proximate composition (moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca, Mg, K, P, Fe and Zn) and fatty acid profile of rainbow trout, Oncorhynchus mykiss, after frying, boiling, or microwaving. Results showed that all cooking methods reduced moisture and increased total protein, fat and ash contents. Also all minerals increased significantly during the microwave and frying methods. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids in each fish were palmitic (C16:0) and oleic (C18:1) acids, respectively. In addition, linoleic acid (C18:2) was predominant in the n-6 polyunsaturated fatty acids (PUFA) in both cooked and raw trout. The EPA (eicosapentaenoic acid; C20:5 x3) and DHA (docosahexaenoic acid; C22:6 x6) acids were the major fatty acids among total n-3 acids in fish samples. The fatty acids profile of the cooked fish showed a saturated (SFA) and monounsaturated (MUFA) decrease and an increase in PUFA contents. However, the x-3 fatty acids content increased in microwaved samples but decreased in the fried samples. Moreover, the PUFA/SFA and Hypocholesterolaemic/Hypercholesterolaemic (HH) ratios increased in both fried and microwaved trout, whereas significant increases in x3/x6 as well as EPA + DHA/C16 content were observed only in microwaved samples. A significant increase in energy content was observed in all cooked samples, whereas the cholesterol decreased. Research results show that microwaving is recommended as the best cooking method for a healthy consumption of rainbow trout.

Research paper thumbnail of Effect of frozen storage on fatty acid composition of the different tissues of four scombrid and one dussumeriid species

Journal of Applied Ichthyology, 2014

ABSTRACT Investigated were the changes in fatty acid composition, oxidation and enzymatic deterio... more ABSTRACT Investigated were the changes in fatty acid composition, oxidation and enzymatic deterioration of lipids in frozen (−30°C) fish fillets from the Persian Gulf. The narrow barred Spanish mackerel (Scomberomorus commersoni) and white cheek shark (Carcharhinus dussumieri) were tested with storage times of 0, 1, 2, 3, 4, 5 and 6 months at −18°C. Statistical results showed that the major fatty acids among the saturated and monounsaturated fatty acids of each fish species were palmitic (C16:0) and oleic (C18:1n-9) acids, respectively. Both linoleic acid (C18:2n-6) and arachidonic acid (AA) (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in both mackerel and shark. The EPA (eicosapentaenoic acid; C20:5 n-3) and DHA (docosahexaenoic acid; C22:6 n-3) acids were the major fatty acids among total n-3 acids in both fishes. During frozen storage, the PUFA (40.1 and 23.94%), n-3 (48 and 42.83%), ω3/ω6 (41.36 and 50%), PUFA/SFA (56 and 42.23%) and EPA + DHA/C16 (55.55 and 46.66%) contents decreased in S. commersoni and C. dussumieri, respectively. Also peroxide, thiobarbituric acid (TBA) and free fatty acid (FFA) values significantly increased (P &lt; 0.01) with the time of storage.

Research paper thumbnail of Optimization of the ω-3 extraction as a functional food from flaxseed

International Journal of Food Sciences and Nutrition, 2008

The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification ... more The fatty acid content, total lipid, refractive index, peroxide, iodine, acid and saponification values of Iranian linseed oil (Linum usitatissimum) were studied. For optimization of extraction conditions, this oil was extracted by solvents (petroleum benzene and methanol-water-petroleum benzene) in 1:2, 1:3 and 1:4 ratios at 2, 5 and 8 h. Then its fatty acid content, omega-3 content and extraction yield were determined. According to the statistical analysis, petroleum benzene in a ratio of 1:3 at 5 h was chosen for the higher fatty acid, extraction yield, and economical feasibility. For preservation of omega-3 ingredients, oil with specified characters containing 46.8% omega-3 was kept under a nitrogen atmosphere at -30 degrees C during 0, 7, 30, 60 and 90 days and its peroxide value was determined. Statistical analysis showed a significant difference in the average amount of peroxide value only on the first 7 days of storage, and its increase (8.30%) conformed to the international standard.