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Papers by younes zahedi

Journal of applied poultry research, Apr 1, 2024

International Journal of Biological Macromolecules, Aug 1, 2016

In this research, potato starch and TiO2 nanoparticles (0.5, 1 and 2 weight %) films were develop... more In this research, potato starch and TiO2 nanoparticles (0.5, 1 and 2 weight %) films were developed. Influences of different concentrations of TiO2 on the functional properties of nanocomposite films (water-related properties, mechanical characteristics, and UV transmittance) were investigated. XRD, FTIR, and DSC analyses were used to characterize the morphology and thermal properties of the films. The results revealed that TiO2 nanoparticles dramatically decreased the values of water-related properties (water vapor permeability: 11-34%; water solubility: 1.88-9.26%; moisture uptake: 2.15-11.18%). Incorporation of TiO2 led to a slight increment of contact angle and tensile strength, and a decrease in elongation at break of the films. TiO2 successfully blocked more than 90% of UV light, while opacity and white index of the films were enhanced. Glass transition temperature and melting point of the films were positively affected by the addition of TiO2 nanoparticles. The result of XRD study exhibited that due to a limited agglomeration of TiO2 nanoparticles, the mean crystal size of TiO2 increased. Formation of new hydrogen bonds between the hydroxyl groups of starch and nanoparticles was confirmed by FTIR spectroscopy. In conclusion, TiO2 nanoparticles improved the functional properties of potato starch film and extended the potential for food packaging applications.

Iranian Journal of Nutrition Sciences and Food Technology, Jun 10, 2020

Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated ... more Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Rosemary Boiss, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Rosmarinus officinalis aqueous extract on quality and shelf life of chicken during chilled storage were investigated. Chicken samples were treated with aqueous extract of 1% ، 3% and 5% R. officinalis, and then stored at 4 ο C for 5 days. The control and the treated chicken samples were analyzed periodically for Microbial (Total count, staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on chicken fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5% in extending the shelf life of chicken fillets (P < 0.05). It was concluded that the effect of R. officinalis extract on chicken samples kept their good quality characteristics and extended the shelf life during refrigerated storage, which was supported by the results of Microbial, chemical and sensory evaluation analyses.

International Journal of Biological Macromolecules, Jun 1, 2019

In this work, a novel cross-linked wheat starch (CLWS)-based ternary nanocomposite films with inc... more In this work, a novel cross-linked wheat starch (CLWS)-based ternary nanocomposite films with incorporation of sodium montmorillonite (Na-MMT) (3%-7% wt.) and titanium dioxide (TiO 2) (1%-4% wt.) nanoparticles were fabricated using casting method. CLWS film exhibited better physical, mechanical and thermal properties compared with the native wheat starch (NWS) film. Incorporation of the nanoparticles into the film solution resulted in a decrease in water vapor permeability (WVP), water solubility (WS), moisture content (MC) of the films, whereas density increased. Nano-TiO 2 blocked the UV light effectively and N99% of UV was removed by the film containing 4% TiO 2. Affecting by the addition of nanomaterials, the amounts of ultimate tensile strength (UTS) and Young's modulus (YM) values enhanced, while elongation at break (EB) ones diminished. By the Furrier transform infrared (FT-IR) spectroscopy, the creation of new hydrogen bonds between the starch's hydroxyl groups and nanomaterials was confirmed. Formation of a completely exfoliated structure for CLWS/Na-MMT/ TiO 2 nanocomposites was proved by XRD. SEM micrographs exhibited appropriate dispersion of nanomaterials through the films surface particularly at lower concentrations. The thermogravimetric analysis (TGA) results revealed that the addition of nanomaterials especially TiO 2 improved the thermal stability of the nanocomposite films.

Journal of Food Engineering, Sep 1, 2010

Novel edible composite films were prepared from pistachio globulin protein (PGP), saturated fatty... more Novel edible composite films were prepared from pistachio globulin protein (PGP), saturated fatty acids, and an emulsifier using the emulsification technique. The water vapor permeability (WVP) of the emulsified films was reduced by approximately 37-43% by fatty acid addition. The effect of fatty acid on the oxygen permeability (OP) of PGP films was indirectly determined as the oil peroxide value. The OPs of the emulsified films were lower than those of a PGP film without fatty acid, but the differences were not significant (P < 0.05). The mechanical properties of PGP films were also affected by fatty acid addition; the ultimate tensile strength (UTS) was diminished, and elongation at breaking (E) decreased considerably (35-70%). Furthermore, the incorporation of fatty acid increased the opacity of the films. Finally, differential scanning calorimetry showed that the glass transition temperature (T g) of the PGP film was $127°C and was not considerably affected by fatty acid addition.

Iranian Food Science and Technology Research Journal, Nov 27, 2016

Identification of a new source of hydrocolloids is of interest due to their important effects on ... more Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response surface methodology. Temperature (25-85°C), pH (3-9) and water to seed ratio (50:1-50:4) were the factors investigated. Results showed that temperature was major factor in the extraction yield, whereas water to seed ratio and pH had minor effects on the yield. The maximum and minimum yields were 18.95% (conditions: temperature= 85 °C, water to seed ratio = 31.3 and pH= 6) and 6.35% (conditions: temperature = 25 °C, water to seed ratio= 31.3 and pH= 6), respectively. The optimal conditions were obtained at the temperature of 60 °C, water to seed ratio of 48.9 and pH of 3 in which predicted value for the extraction yield was 11.84%. The rheological properties of the mucilage, extracted at the optimal conditions, were investigated as a function of concentration at three levels of 3, 4 and 5% w/v, and shear rate ranged from 14 to 300s-1. Mucilage dispersions showed non-Newtonian shear-thinning behavior at all studied concentrations. The Power law model well described the rheological behavior of the mucilage solutions with high determination coefficients (R 2 >0.99). The flow behavior index (n) varied in the range of 0.30 to 0.36. The consistency coefficient (k) was in the range 6.13-17.81 Pa.s n. Overall, Plantago major L. seed mucilage could be attended as a new beneficial source for use as a food thickening agent.

Industrial Crops and Products, Feb 1, 2019

In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were pretreated ... more In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying oil extraction efficiency, physicochemical properties, nutraceuticals content, and fatty acids profile of milk thistle seeds oil extracted from Iranian ecotype, Khoreslo. Results showed that microwave pretreatment of Milk thistle seed increased the oil extraction yield (by 6%), total phenolic content (by 12.2%), phytosterols (by 25%), and tocopherols (by 37.5%) of the oil obtained by solvent. Some physicochemical properties of seed oil such as chlorophyll content (0.55-1.73 mg pheophytin/ kg oil) and saponification value (179-187 mg KOH/g oil) increased, but acid value (4.24−2.16 mg KOH/g oil), peroxide value (5.11−2.09 meqO 2 /kg oil), iodine value (107−99 g I 2 /100 g oil), and the poly unsaturated to saturated fatty acids (PUFA/SFA) ratio of all samples decreased by treatment with microwaves. Moreover, the α, β, γ-, δ δ-tocopherols, and phytosterols content such as cholesterol, campesterol, stigmasterol, cleroesterol, βsitosterol, and Δ7-sterol of milk thistle seed oils increased by microwaves treatment. In conclusion, the results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and the content of nutraceuticals in obtained oil from milk thistle seeds. shown cholesterol and blood pressure lowering activity, anti-proliferative activity against cancer cells, and chemo-protective activity (Pepping, 1999; Talbott and Hughes, 2007). Milk thistle seeds have a relatively high content of oil (26-31%). Considering this point, it is needed to remove the oil from seed before the extraction of silymarin. Actually, the oil is considered as a by-product of silymarin production (Fathi-Achachlouei and Azadmard-Damirchi, 2009). Milk thistle seed oil as a suitable edible oil contains long chain fatty acids (C16-C24), phytosterols such as campesterol, cleroesterol, stigmasterol, Δ-sterol and β-sitosterol, and it is also rich in vitamin E (

Carbohydrate Polymers, Nov 1, 2018

In this research work, novel magnetic superabsorbent hydrogel nanocomposites (MSHNs) based on car... more In this research work, novel magnetic superabsorbent hydrogel nanocomposites (MSHNs) based on carboxymethyl cellulose were prepared via a facile "one-pot" two step approach. Magnetic iron oxide nanoparticles were in situ synthesized and incorporated into carboxymethyl cellulose/poly(acrylic acid) polymer hydrogel. The morphology and chemical composition of MSHNs as well as the presence of magnetic iron oxide nanoparticles were evaluated by using Fourier transform infrared, scanning electron microscopy, transmission electron microscopy, X-Ray diffraction, ultraviolet-visible spectroscopy, thermogravimetric analysis, and vibrating sample magnetometer. The effect of different reaction parameters on the swelling capacity of MSHNs was investigated. Furthermore, batch adsorption experiments of crystal violet dye onto MSHNs were studied by varying solution pH, initial dye concentration, and temperature. Evaluation of thermodynamic parameters of crystal violet adsorption confirmed that the adsorption was spontaneous and endothermic process in nature. The equilibrium study revealed that the dye adsorption behavior of MHSNs followed the Redlich-Peterson isotherm model. Finally, the dye adsorption experiment data was well fitted by the pseudo-second-order kinetic model with the regression coefficient (R 2) of 0.9979. Our results suggest that the MHSNs with facile preparation method, high swelling capacity, and high dye adsorption capacity may be used as promising adsorbents for fast removal of various dyes from aqueous solutions.

International Journal of Food Science and Technology, Jan 31, 2015

SummaryIn this study, the influence of different concentrations of plasticisers and fatty acids o... more SummaryIn this study, the influence of different concentrations of plasticisers and fatty acids on functional properties of basil seed gum (BSG) films was investigated. The results revealed that glycerol and sorbitol were effective plasticisers for BSG films. Glycerol‐plasticised films exhibited hydrophilic nature with high moisture content (27–49%) and water vapour permeability (4.2–6.5 × 10−11 g Pa−1 m−1 s−1), moisture uptake higher than 100%, solubility ranging 39–50% and moderate mechanical properties. The films containing sorbitol showed lower moisture content, moisture uptake and percentage elongation compared with glycerol‐plasticised samples. Presence of fatty acids promoted an increase in hydrophobicity of samples, characterised by lower moisture uptake, solubility, water vapour permeability and higher contact angles. Among investigated fatty acids, oleic acid efficiency on improving the characteristics of films was higher than saturated fatty acids (palmitic and stearic acid). Concluding, BSG films showed a substantial potential to be incorporated into food packaging applications, especially for those that require less hydrophilic films.

John Wiley & Sons, Ltd eBooks, Feb 8, 2019

Food Technology and Biotechnology, 2016

In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscl... more In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were aff ected by the gender (p<0.05). Anatomical location of the muscle infl uenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing infl uenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fift een spots were identifi ed by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed signifi cant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

Starch-starke, Sep 5, 2017

This article has been accepted for publication and undergone full peer review but has not been th... more This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

International Journal of Biological Macromolecules, Mar 1, 2018

In this research, a novel carboxymethyl cellulose (CMC)-based nanocomposite films containing sodi... more In this research, a novel carboxymethyl cellulose (CMC)-based nanocomposite films containing sodium montmorillonite (MMT) (5% wt) and zinc oxide (ZnO) (1, 2, 3 and 4% wt) nanoparticles (NPs) were fabricated via casting method. The results revealed that addition of NPs decreased water vapor permeability of the films by about 53%, while moisture content, density and glass transition temperature increased. The nanomaterials enhanced resistance of the nanocomposites against tensile stress at the expense of elongation at break. Nano-ZnO was very effective than nanoclay in UV-light blocking (99% vs. 60%) associated with sacrificing the films transparency. Formation of hydrogen bonds between the hydroxyl groups of CMC and MMT was evidenced by FTIR spectroscopy. According to the XRD analysis, clay nanolayers formed an exfoliated structure in the nanocomposites, whereas ZnO NPs raised crystallinity. SEM micrographs showed well-dispersed MMT and ZnO NPs through the films surface. Antibacterial test showed that vulnerability of Gram-positive S. aureus toward ZnO NPs was more than that of Gram-negative E. Coli. In conclusion, simultaneous incorporation of MMT and ZnO NPs improved the functional characteristics of CMC film and extended the potential for food packaging applications.

Food Hydrocolloids, 2015

ABSTRACT The present work dealt with investigating physicochemical, barrier, mechanical and surfa... more ABSTRACT The present work dealt with investigating physicochemical, barrier, mechanical and surface properties of sage seed gum (SSG) edible films as a function of plasticiser type (glycerol and sorbitol) and concentration (20, 40, 60, 80 & 100, w/w%). Based on the results, it was revealed that glycerol and sorbitol effectively plasticise the films of SSG while glycerol efficiency was higher than sorbitol. Although the films plasticised by glycerol were of high moisture content (27–49%), moisture uptake (110–140%) and solubility in water (∼80%), but they exhibited low permeability to water vapour, acceptable mechanical properties, surface hydrophilicity, and transparency. In contrast, the films plasticised by different concentrations of sorbitol exhibited a low moisture content (∼14%), water vapour permeability (lower than 4 × 10−11 g/m.s.Pa), and moisture uptake (below 90%) with high surface hydrophobicity but less desirable mechanical properties. The probable mechanisms of plasticising are discussed in details regarding the observed characteristics of SSG edible films. Concluding, the films of SSG in present work showed a substantial potential to be incorporated in food packaging applications.

Food Science and Technology International, Jul 1, 2020

The present study aimed to develop a novel active edible film based on gelatin incorporated with ... more The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.

Journal of Food Science and Technology, Oct 26, 2019

The production possibility of squash pureecontaining edible sheet and its improvement by differen... more The production possibility of squash pureecontaining edible sheet and its improvement by different hydrocolloids were studied. In this study, two hydrocolloids [carboxymethyl cellulose (CMC) and tragacanth gum] and also one plasticizer (glycerol) were used to produce squash puree-based edible sheets and optimization was performed to produce an edible sheet sample with the optimum properties. The results revealed that the CMC increased the tensile strength, elongation, and water vapor transition (WVT) of the edible sheets, whilst decreased their moisture content. The tragacanth increased the edible sheets elongation, oxygen transition (OT) and opacity. The glycerol also increased the elongation, density, OT, WVT, opacity and water solubility of the edible sheets; whereas the water activity, tensile strength, elastic modulus, and swelling capacity were decreased. The optimum quality of edible sheets was obtained from a combination of 0.14 g of CMC, 0.25 g of tragacanth and 1.88 g of glycerol.

Journal of Food Quality, Nov 7, 2012

A novel spread based on sesame paste fortified with soy flour was developed. A mixture experiment... more A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and monoand diglycerides addition on the emulsion stability (ES), color, textural properties and sensory attributes of the spreadable halva and to optimize the formulation. The ES of all samples increased as a function of the emulsifier amount. The increase of temperature led to emulsion instability and oil separation intensification. Addition of soy flour had no significant effect on hardness and adhesiveness of different halva samples (P > 0.05). There was no significant difference in color parameters (L*, a* and b*) of most halva samples (P > 0.05). Halva samples received scores of 4-7 in all evaluated attributes, and no significant difference was detected among most halva samples in all sensory properties. The range of optimum combination was determined by superimposing the contour plots of the responses. PRACTICAL APPLICATIONS Convenience of food consumption is an important factor in product design and development. Using a spreadable food is more favored than the molded ones. Development of spreadable halva can solve difficulty with consumption of molded halva. In addition, spreads are an excellent carrier for nutraceutical components such as soy flour. Spreadable halva can be considered as a carrier of soy flour in order to develop a novel food.

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014

In this study, physicochemical and quality properties of longissimus thoracis (LT) and biceps fem... more In this study, physicochemical and quality properties of longissimus thoracis (LT) and biceps femoris (BF) muscles of Iranian one-humped camel were determined and compared with each other. The mean pH of BF muscle (6.03) was greater than that of LT one (5.96) during 14 days of storage at 4 oC (P<0.05). Also, ultimate pH of BF muscle (5.74) was higher than that of LT muscle (5.63). Lightness (L*) of LT was higher and a* of LT was lower than those of BF (P<0.05) and no significant difference was observed for b* between the two muscles (P>0.05). During 14 days of storage, L* and b* of the muscles increased and a* decreased. The value of expressed moisture (EM) and cooking loss (CL) of BF were significantly greater than those of LT. There was no significant difference i...