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This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and... more
This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air.
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Introduction: Islam has provided the highest standards in the field of food hygiene and safety under the title of halal and Tayyib, providing all qualitative aspects in terms of cleanliness, health, safety, and nutrition. The aim of this... more
Introduction: Islam has provided the highest standards in the field of food hygiene and safety under the title of halal and Tayyib, providing all qualitative aspects in terms of cleanliness, health, safety, and nutrition. The aim of this study was to determine the evaluation and ranking pattern of the palm grove and date fruit by deleaniatining the Tayyib indicators and preparing the checklist of date production from the construction stage of the grove to harvest. Methods: For this purpose, first, all necessary steps, rules, and standards for the construction of groves, planting palm, harvesting the date fruit as well as individual and working conditions of human resources were reviewed, a checklist of these steps was prepared, and the necessary requirements were defined. Findings: Components were also defined and weighed for the characteristics of Tayyib including being halal, attractiveness, health, originality and blessing. Using the obtained information, the patterns of evaluating the quality and ranking were designed based on specific criteria. The criteria were coded based on the components of Tayyib principles and most optimally scored according to the necessity. Then, in order to rank the grove, the score obtained for each criterion was multiplied by the component coefficient related to that criterion, and the total score of the criteria in each grove was calculated. Conclusion: Thus, based on the obtained scores, the rank of the evaluated groves was determined in three levels: moderate (third degree), good (second degree), high (first degree) or none.
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Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving of desirable microflora in intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either... more
Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving of desirable microflora in intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level of cholesterol, low density lipoprotein (LDL) and high density lipoprotein (HDL) of serum and intestinal microflora were investigated in 24 healthy volunteers. Statistical analysis showed that decreased levels of cholesterol and HDL were found after consumption of both bioyogurts compared to the control (P<0.05), whereas change of LDL was insignificant. Also, in comparison with the control, the results of microbial counts indicated that the fecal coliforms excreted during the consumption of either yogurts were not noticeable, but numbers of Bifidobacterium bifidum and Lactobacillus acidophilus increased significantly (P<0.05). Key words: Probiotic yogurt, Cholesterol, Low density lipoprotein (LDL), High density lipoprotein (HDL), Intestinal micro flora
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Research Interests: Engineering, Chemical Engineering, Chemistry, Food Science, Chromatography, and 11 moreSupercritical fluids, Response Surface Methodology, Biological Sciences, Environmental Sciences, Seed Coat, CHEMICAL SCIENCES, Supercritical carbon dioxide, Food Sciences, Agricultural and Food Chemistry, Crocin, and Crocus sativus
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Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving the desirable microflora in the intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either... more
Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving the desirable microflora in the intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level of cholesterol, Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL) of serum and as well on the intestinal microflora were investigated in 24 healthy volunteers. Statistical analysis indicated that lower levels of cholesterol and HDL were found after consumption of either one of bio-yogurts as compared to the control states ( P<0.05), whereas changes of LDL were not significant. Also, in comparison with control periods the results of microbial counts indicated that the number of fecal coliforms excreted during the consumption of either one of the yogurt types were not noticeable, while the number of Bifidobacterium bifidum and Lactobacillus acidophilus increased significant...
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Due to flavoring and antioxidant characteristics of herbs and essential oils in addition to their vital role in preservation of foods, applying these antimicrobial compounds has met a growing interest in foo d industrial and related... more
Due to flavoring and antioxidant characteristics of herbs and essential oils in addition to their vital role in preservation of foods, applying these antimicrobial compounds has met a growing interest in foo d industrial and related sciences. In addition, probiotic products highly affect the health of consumers by reducing risk of heart attacks and improving micro flora in intestinal tract. This study was designed to evaluate the effect of Mentha piperita and Ziziphora clinopodioides on growth of Lactobacillus acidophilus as yoghurt biostarter culture. Probiotic yoghurts produced in the standard procedure and essential oil of Mentha piperita and Ziziphora clinopodioides were added to inoculated milk in different concentration (0, 25, 40, 70, 100, 130 µg/L). All treatments were incubated at 42°C until medium acidity (amount of Lactic acid) reached to 0.6 %.Later than they were refrigerated at 4°C. Viability of Lactobacillus acidophilus during the storage of bio yoghurt at 4°c at diff...
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Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mustard, inoculated fermentation is receiving more attention. Here, the physicochemical properties, volatile compounds, and microbial community... more
Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mustard, inoculated fermentation is receiving more attention. Here, the physicochemical properties, volatile compounds, and microbial community in leaf mustard under natural fermentation (NF) and inoculated fermentation (IF) were analyzed and compared. The contents of total acid, crude fiber, and nitrite of leaf mustard were measured. Headspace‐solid phase microextraction–gas chromatography–mass spectrometry and orthogonal projection on latent structure–discriminant analysis were used to analyze the differences of volatile compounds in NF and IF leaf mustard. Moreover, Illumina MiSeq high‐throughput sequencing technology was employed to reveal the composition of microbiota. The results showed that the nitrite content in leaf mustard after IF (3.69 mg/kg) was significantly lower than that after NF (4.43 mg/kg). A total of 31 and 25 kinds of volatile components were identified in IF and NF, r...
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Aim of present study was to evaluate quality of three collected sets of canola oil containing crude oil, neutralized oil, bleached oil, deodorized oil and canola oil deodorizer distillate (DD) form three different edible oil processing... more
Aim of present study was to evaluate quality of three collected sets of canola oil containing crude oil, neutralized oil, bleached oil, deodorized oil and canola oil deodorizer distillate (DD) form three different edible oil processing industries. Physiochemical properties such as moisture, color, free fatty acid (FFA), acid value (AV), peroxide value (PV), p-Anisidine value (AV), total oxidative (totox) value, saponification value (SV), iodine value (IV), unsaponifiable matter and soap content were evaluated. The results of the present study indicated that each stage of processing has different impact on the determined quality parameters. Overall processing was well controlled and final product i.e. refined, bleached and deodorized (RBD) canola oil was found to be fit for human consumption. Only soap contents should be further controlled during neutralization process to avoid extra processing time and losses in the bleaching process. High FFA contents in DD samples indicated that i...
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Low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) nanoparticle (5%, 10%, and 15%) was produced by the extrusion method. The performance of produced films to prevent oxidation of packed peanuts... more
Low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) nanoparticle (5%, 10%, and 15%) was produced by the extrusion method. The performance of produced films to prevent oxidation of packed peanuts during storage at 40 °C for a month was studied. Results indicated that greater SA released from active films into an aqueous food model. According to the results of ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate), higher antioxidant activity was observed in the aqueous simulant model than the ethanolic one. The images of the SEM (scanning electron microscopy) showed that the SA was often distributed in spherical particles and brighter spots in the LDPE matrix. The addition of the SA to the LDPE polymer matrix led to higher water vapor permeability, less uniformity, higher lightness and yellowness, and less tensile stress. Thermal degradation of SA in LDPE occurred in the range of 251 to 257 °C. The SA-LDPE active films efficiently retarded lipid oxidation in packed peanuts.
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The object of this study was to evaluate the influence of the different concentrations of wall materials (maltodextrin, MDX, dextrose equivalent 16.5-19.5 and polyvinylpyrrolidone, PVP40) on the microencapsulated effective compounds of... more
The object of this study was to evaluate the influence of the different concentrations of wall materials (maltodextrin, MDX, dextrose equivalent 16.5-19.5 and polyvinylpyrrolidone, PVP40) on the microencapsulated effective compounds of saffron (crocin, picrocrocin and safranal) by means of spray drying method. At the first step, the frozen dried aqueous extract of saffron's effective compounds was prepared. Then, the solutions of 5, 10 and 15 percent of PVP and MDX containing 250 mg of freeze dried aqueous saffron extract were prepared. Afterwards, the prepared solutions were dried with spray dryer. At first the characteristics of microcapsules such as the color, aroma and flavor yield of microencapsulation, microstructure and particle size were tested, then the release speed of effective compounds at 52.89±0.22 humidity condition during 45 days of storage were evaluated. The results showed that the crocin content in microcapsules prepared with MDX, saffranal and picrocrocin co...
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The development of antimicrobial LDPE films containing ferula hydroalcoholic leaf and gum extracts was investigated. At the end of the 10th day, the highest rate of the released flavonoid compounds was related to the films containing 5%... more
The development of antimicrobial LDPE films containing ferula hydroalcoholic leaf and gum extracts was investigated. At the end of the 10th day, the highest rate of the released flavonoid compounds was related to the films containing 5% leaf extracts (PE-Leaf-5, 3663.71 µg/g) for 95% ethanol simulation at 60 °C. The carvacrol acetate and β -Elemene in the 95% ethanol simulation containing PE-Leaf and α -bisabolol in the simulation including a film containing gum extract (PE-Gum) were not found. The highest effect of the antimicrobial property was related to the PE-Leaf films, but the highest rate of release of the compounds was related to the PE-Gum films. At the end of day 14th, the growth rate of Aspergillus niger in the presence of the PE-Leaf-5 and PE-Gum-5 films was reduced 3.23 and 3.72 logarithmic cycles, respectively. At the end of day 10th at 4ºC, the total fungi count has reduced 0.89 and 0.85 logarithmic cycles in the dough samples packed with PE-Leaf and PE-Gum films, respectively while after 6 days preservation at 25°C, they reduced 1.51 and 1.68 logarithmic cycles, respectively. It seems the development of antimicrobial films containing ferula bioactive compounds can be effective in prolonging the shelf life of the foods.
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Textural and microstructural properties of composite gels (CGs), along with wheat flour and high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at different levels and temperatures were investigated. The... more
Textural and microstructural properties of composite gels (CGs), along with wheat flour and high amylose corn starch (Hylon VII) mixed with microbial transglutaminase (MTGase) at different levels and temperatures were investigated. The results showed by increasing Hylon starch content, the firmness increased and adhesiveness decreased. Indeed, high level of amylose and cross-linking formed by MTGase enhanced the gel elasticity and reduced adhesiveness. Moreover, MTGase had more effect on the firmness and provided more cross-linked intermolecular gel structures at high temperatures. By adding MTGase to the CG, the lowest peak viscosity and final viscosity were found for 15% of Hylon starch. As the more Hylon content in the CG, the more water solubility index was particularly obtained at high temperature. Scanning electron microscopy (SEM) results showed that MTGase and Hylon starch addition enhanced the structure. The differences in SEM of CG were reflected the pasting properties of ...
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Research Interests: Medicine, Plastic and Reconstructive Surgery, Methods, Humans, Male, and 7 moreAmputation, Clinical Sciences, Aged, Foot, Leg, Freezing, and Gangrene
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This study was conducted on adding chemical agents (aqueous solutions of CaCl2, EDTA and SDS) to crude canola oil miscella before ultrafiltration through polyvinylidene fluoride (PVDF) membrane with MWCO 50 kDa in a magnetically stirred... more
This study was conducted on adding chemical agents (aqueous solutions of CaCl2, EDTA and SDS) to crude canola oil miscella before ultrafiltration through polyvinylidene fluoride (PVDF) membrane with MWCO 50 kDa in a magnetically stirred flat membrane cell. Operating conditions including pressures 2-5 bar and temperatures 25-55 °C were employed. Permeate flux of pretreated oil samples exhibited sharp risings with increasing temperature and pressure. Except for the oils pretreated with SDS, the rejection of free fatty acids (FFAs) decreased in all oil samples. Increasing the operating pressure to 4 bar decreased the rejection of FFAs. Pretreatment of the oils with SDS and EDTA resulted in higher amounts of phosphorous rejection, while increasing temperature decreased it. Reduction of color values (L, a, and b) of the oil samples was not considerable through the PVDF membrane.
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In the present work, the chemical pretreatment as well as micellar-enhanced ultrafiltration for refining canola oil miscella was investigated. The research has been conducted on adding chemical agents (CaCl2, EDTA and SDS aqueous... more
In the present work, the chemical pretreatment as well as micellar-enhanced ultrafiltration for refining canola oil miscella was investigated. The research has been conducted on adding chemical agents (CaCl2, EDTA and SDS aqueous solutions) to canola oil miscella before ultrafiltration through polyvinylidene fluoride (PVDF) membrane with molecular weight cut-offs (MWCO) 100kDa and 50kDa in a magnetically stirred flat membrane cell. Results showed that SDS solution lowered phospholipids content almost completely. The reduction of phenolic compounds in SDS- and EDTA-pretreated filtered oil was more noticeable than in the processed miscella. On the contrary, the reduction of FFAs was more in the miscella filtered without any chemical agents. The membrane exhibited no appreciable affinity towards tocopherols and carbonyl compounds in the oil samples. SDS and EDTA played an important role in oil oxidation, so that they led to increase in peroxide value.
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ABSTRACT The effect of variation in the two important process parameters of liquid recirculation rate (LRR) and empty bed residence time (EBRT), on the elimination capacity (EC) and removal efficiency (RE) of H2S from a synthetic waste... more
ABSTRACT The effect of variation in the two important process parameters of liquid recirculation rate (LRR) and empty bed residence time (EBRT), on the elimination capacity (EC) and removal efficiency (RE) of H2S from a synthetic waste gas stream in a biotrickling filter (BTF) was studied using Box-Behnken design of experiment. The BTF employed contained Thiobacillus thioparus immobilized on polyurethane foam. The results showed that both the effect of LRR and EBRT on RE and EC depended on the concentration of H2S in the inlet gas stream (Cin). At the lower side of the range 1.85–5.55 m/h, increase in LRR always resulted in an increase in both RE and EC; however, over the higher side of this range, at high Cin, increasing LRR did not have a marked effect on RE and EC whereas at low Cin it actually lead to a slight reduction in the value of both parameters. Also, increasing EBRT exacerbated the observed negative effect of high LRR on RE. Contour plot analysis revealed that at low Cin acceptable RE can be achieved simply by reducing EBRT to sufficiently low values independent of the value of LRR. However, at higher Cin the correct setting of the level of both operating parameters is necessary in order to ensure a sufficiently high RE.
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The main objectives in sugar industry is to remove the colorants and other non-sucrose compounds in order to obtain thin sugar juice with high purity and quality. In this study influence of additives and operating conditions on... more
The main objectives in sugar industry is to remove the colorants and other non-sucrose compounds in order to obtain thin sugar juice with high purity and quality. In this study influence of additives and operating conditions on characteristics of thin sugar beet ...
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Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the acrylamide level and oil uptake of fried potato slices via antioxidant properties of Sesame oil (1 and 2% w/w... more
Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the acrylamide level and oil uptake of fried potato slices via antioxidant properties of Sesame oil (1 and 2% w/w concentrations) and its unsaponifiable materials (0.02, 0.04% w/w concentration) in 180 °C. The data were analyzed by completely randomized design and the means were compared by Tukey test. The results showed that increasing the Sesame oil and its unsaponifiable materials addition resulted in decreasing oil uptake and acrylamide level. The lowest acrylamide amount is associated with fried potato slices produced by frying oil with 0.04% unsaponifiable materials. In the mentioned sample the amount of acrylamide was 61% reduced (P<0.05). The highest humidity and lowest oil uptake were also related to the mentioned sample with 30.8% humidity increase and 45.9% decrease in oil absorption in comparison with the control sample (P<0.05).
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امروزه با توجه به افزایش تمایل جهت مصرف فرآوردههای کمچرب و یا بدون چربی ترجیح داده میشود که از شیر بدون چربی جهت تهیه ماست استفاده شود. گیاه شاهی دارای کاربردهای دارویی بسیاری میباشد و از آنجا که مشخص شده است که دانههای این گیاه حاوی... more
امروزه با توجه به افزایش تمایل جهت مصرف فرآوردههای کمچرب و یا بدون چربی ترجیح داده میشود که از شیر بدون چربی جهت تهیه ماست استفاده شود. گیاه شاهی دارای کاربردهای دارویی بسیاری میباشد و از آنجا که مشخص شده است که دانههای این گیاه حاوی مقدار بسیار زیاد ترکیبات موسیلاژی هستند، در این پژوهش از صمغ دانه شاهی در غلظتهای (0/05، 0/07، 0/1 و 0/15 درصد وزنی) استفاده شد.pH ، اسیدیته، درصد آباندازی، ویسکوزیته و بافت (سفتی و چسبندگی) ماست تولید شده در طول دوره نگهداری (1، 7، 14 و 21 روز) مورد ارزیابی قرار گرفت. با افزودن صمغ به نمونههای ماست کمچرب، pH نمونهها نسبت به نمونه شاهد کاهش یافت. در طول دوره نگهداری افزایش معنیدار اسیدیته مشاهده شد. با افزایش غلظت صمغ، میزان آباندازی نمونهها کاهش یافت. میزان سفتی نمونهها در طی دوره نگهداری افزایش یافت. نتایج حاصل از پژوهش حاضر نشان داد که هیدروکلوئید دانه شاهی پتانسیل خوبی به عنوان یک پایدارکننده در فرمولاسیون ماست دارد.
BACKGROUND Foam-gels are one of the most important multicomponent-model systems in the aerated confectionary for which investigating their microstructure seems necessary. In this research, the structure-function relationship of xanthan... more
BACKGROUND Foam-gels are one of the most important multicomponent-model systems in the aerated confectionary for which investigating their microstructure seems necessary. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios LEP to biopolymer. RESULTS The results showed that increasing the LEP content reduced both the melting point and enthalpy, probably due to the higher overrun and the weaker junctions. Boosting the XG/GG ratio led the mechanical properties to enhance, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg-1 XG/GG, higher foaming capacity was observed. By increasing the level of the biopolymers, smaller and more uniform air cells were formed according to the SEM study. At the higher concentration of LEP, smaller bubbles and increased porosity were seen, which could be attributed to the availability of surfactant in the interfacial layer. CONCLUSION Maximum structural strength was achieved at 4:20 ratio of LEP to XG/GG. In the rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants like saponins. Achieving a more detailed understanding of these structures and their interactions can help in formulating novel food products. This article is protected by copyright. All rights reserved.
Research Interests: Engineering, Food Science, Rheology, Medicine, Biopolymer, and 3 moreXanthan Gum, Sugar, and Guar Gum
Abstract Barberry is a nutritional and therapeutic crop mostly dried and consumed in bulk. However, the lack of proper packaging leads to the decline of many of its valuable properties. The aim of this study was to investigate the effect... more
Abstract Barberry is a nutritional and therapeutic crop mostly dried and consumed in bulk. However, the lack of proper packaging leads to the decline of many of its valuable properties. The aim of this study was to investigate the effect of different packaging films on barberries properties during storage. 150 g of freshly dried barberries were kept for 6 months at 25 °C within different packaging materials: (i) low-density polyethylene (LDPE); two laminated layers film including LDPE and polyethylene terephthalate (PET) with a total thickness of (ii) 45 μm (LDPE/PET-45) and (iii) 60 μm (LDPE/PET-60); (iv) oriented polypropylene (OPP); (v) three laminated layers film of OPP (3OPP); (vi) three laminated layers film including LDPE, metalized PET and PET (LDPE/mPET/PET); and (vii) four laminated layers film including LDPE, PET, aluminum foil and PET (LDPE/PET/Al/PET). After six months, the least change in moisture content, the lowest loss of DPPH scavenging capacity (97.9%), the minimum overall color difference, and the least increase in acidity (39.3%) were related to barberries packaged in the LDPE/PET-45 film. This is while the lowest loss of ascorbic acid (99.8%) and anthocyanin (62.8%) contents and the minimum microbial deterioration were related to the LDPE/PET-60 film. On the other hand, the LDPE/PET/Al/PET film entailed the lowest barberry weight loss (0.67%) and the minimum increase in firmness (40.7%), while the 3OPP film providing the best preservation of phenolic compounds. In conclusion, it seems two laminated layers films composed of LDPE and PET are appropriate for the preservation of dried barberries during storage.
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Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we... more
Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. Th...
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The design of carriers for insulin delivery has recently attracted major research attentions in the biomedical field. In general, the release of drug from polymers is driven via a variety of polymers. Several mechanisms such as matrix... more
The design of carriers for insulin delivery has recently attracted major research attentions in the biomedical field. In general, the release of drug from polymers is driven via a variety of polymers. Several mechanisms such as matrix release, leaching of drug, swelling, and diffusion are usually adopted for the release of drug through polymers. Insulin is one of the most predominant therapeutic drugs for the treatment of both diabetes mellitus; type-I (insulin-dependent) and type II (insulin-independent). Currently, insulin is administered subcutaneously, which makes the patient feel discomfort, pain, hyperinsulinemia, allergic responses, lipodystrophy surrounding the injection area, and occurrence of miscarried glycemic control. Therefore, significant research interest has been focused on designing and developing new insulin delivery technologies to control blood glucose levels and time, which can enhance the patient compliance simultaneously through alternative routes as non-invasive insulin delivery. The aim of this review is to emphasize various non-invasive insulin delivery mechanisms including oral, transdermal, rectal, vaginal, ocular, and nasal. In addition, this review highlights different smart stimuli-responsive insulin delivery systems including glucose, pH, enzymes, near-infrared, ultrasound, magnetic and electric fields, and the application of various polymers as insulin carriers. Finally, the advantages, limitations, and the effect of each non-invasive route on insulin delivery are discussed in detail.
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The main substances of the unsaponifiable section of vegetable oils are α-tocopherol and β-sitosterol. Although the various effects of these compounds on human nutrition have been confirmed, they are still an interesting topic for... more
The main substances of the unsaponifiable section of vegetable oils are α-tocopherol and β-sitosterol. Although the various effects of these compounds on human nutrition have been confirmed, they are still an interesting topic for research. In this research magnetic graphene oxide was made using a simple procedure and used for extraction. Moreover, it was applied as a pretreatment method before the detection of the α-tocopherol and β-sitosterol in vegetable oil wastes by Gas Chromatography-Mass Spectrometry. Several parameters such as the kind and volume of desorption solvent, the time of desorption, and the quantity of sorbent which can affect the extraction efficiency were examined. The detection limits of α-tocopherol and β-sitosterol were 0.05 mg/g and 0.01 mg/g, respectively and the quantification limits of 0.2 mg/g for both were achieved under the optimized conditions. The average recoveries of α-tocopherol and β-sitosterol were 94.44 %, 97.77 %, respectively, and Intra-day and inter-day accuracies had a relative standard deviation (RSD) of less than 2.3 and 4.8 %, respectively. The results showed that MGO could be used well to extract α-tocopherol and β-sitosterol in vegetable oil samples.
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Research Interests:
گیاه زعفران از مهمترین اقلام صادرات غیرنفتی ایران است. نگهداری گل زعفران در شرایط نامناسب، موجب افزایش آلودگی میکروبی و کاهش کیفیت زعفران می گردد. این تحقیق با هدف افزایش زمان ماندگاری گل زعفران در بسته بندی تحت اتمسفر اصلاح شده و به... more
گیاه زعفران از مهمترین اقلام صادرات غیرنفتی ایران است. نگهداری گل زعفران در شرایط نامناسب، موجب افزایش آلودگی میکروبی و کاهش کیفیت زعفران می گردد. این تحقیق با هدف افزایش زمان ماندگاری گل زعفران در بسته بندی تحت اتمسفر اصلاح شده و به منظور ایجاد زمینه ای جدید در صادرات گل زعفران به صورت شاخه بریده انجام شد. به این منظور، گل های زعفران در بسته های از جنس پلی اتیلن- پلی آمید با ترکیبهای گاز متشکل از دی اکسیدکربن: اکسیژن: نیتروژن در سه ترکیب 30:5:65، 50:5:45 و 70:5:25 بسته بندی شدند. انواع بسته بندی شده و نمونه های شاهد (بدون بسته بندی با اتمسفر تغییر یافته) در دمای 0 درجه سانتی گراد به مدت 15روز نگهداری شدند. هر سه روز یکبار غلظت گازهای اکسیژن و دی اکسیدکربن درون بسته ها، میزان راندمان استحصال زعفران، خواص فیزیکی(درصدافت وزنی و درصدپژمردگی گل ها، طول و قطر کلاله)، خواص شیمیایی (درصدرطوبت، مقدار کروسین، سافرنال و پیکروکروسین کلاله های خشک شده) اندازه گیری شد. همچنین آزمون های میکروبی وجود اشرشیاکلی و شمارش کپک و مخمر نیز انجام گردید. نتایج نشان داد بسته بندی گل ها تحت اتمسفر تغییر یافت...