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This study was carried out to determine the effect of fermentation, hydrothermal treatment, soda (Na2CO3), and table salt (NaCl) addition on the extent of phytase activity and phytate degradation in three Iranian wheat cultivars, namely, Mahdavi, Ghods, and Roshan. The samples were milled to three different extraction rates, i.e. whole, 85%, and 75% flours and three kinds of leavening procedure (fermented, soda, and control), and four NaCl percentages (0.0, 0.5, 1.0, 1.5%) were used for preparing dough in three replications. To evaluate the effect of heat treatment on phytic acid breakdown, baking was also done. The results indicated that among the wheat varieties, Mahdavi had the highest level of phytase activity and phytic acid content followed by Ghods and Roshan; in which‚ most of the phytate was concentrated in bran fractions. Fermentation (1% yeast at 37ºC for 3 hours), hydrothermal treatment (pH 4.8 at 55ºC for 12 hours) and salt addition (0 to 1.5%) to the dough samples resulted in an increased phytase activity, whereas soda addition (1%) decreased the enzyme activity. Heat treatment reduced phytic acid content significantly.

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The aim of present study was to evaluate the effect of organogelator concentrations and cooling rate on textural properties of beeswax and ethylcellulose oleogels to find a similar products with animal fat. For this purpose, oleogels were produced from sesame oil along with ethylcellulose and beeswax organogelator in 5, 7.5 and 10% concentrations. Then, they were cooled at 4 and 25 oC. The penetration and back extrusion forces of the oleogels were evaluated and compared to flank and shank animal fat. Results indicated that with enhancement of organogelator concentration, the hardness of oleogels increased. The cooling at 4 oC in comparison with 25 oC could increase the penetration force of oleogels and decrease the back extrusion force. Rheological properties were also affected by the rate of cooling and organogelator concentration. The comparison of animal fat with oleogels showed that the amounts of loss and storage modulus in animal fat were greater than that of oleogels, and even had a lower phase angle and greater relative elasticity than the oleogels. Although the oleogels did not have the same textural properties as the animal fat, only 10% organogelator-containing oleogels had a back extrusion force similar to that of animal fat.

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The aim of the present study was to investigate the possibility of the soy protein isolate-carboxy methylcellulose conjugate via non-thermal plasma. Therefore, a 1: 1 mixture of soy protein isolate and carboxymethylcellulose was treated with DBD plasma for 5, 10 and 15 min under the voltages of 16, 18, and 20 kV. Then, the solubility, Emulsifying activity and emulsion stability, the average particle size of the emulsion, the glycation degree, the Fourier transform infrared spectrum (FTIR), and the electrophoretic pattern of the resulting complexes were investigated. The results of electrophoresis, FTIR, and glycation degree proved the formation of soy protein isolate-carboxymethylcellulose conjugate after plasma treatment. The amount of conjugate formation depends on voltage and time of plasma treatment. The resulting conjugates had significant solubility and emulsifying activity compared to the mixture of these two compounds (p <0.05). The smallest droplet size of emulsion was observed in 18 kV treatment for 5 min, which has better stability over time compared to the mixture of soy protein-carboxymethyl cellulose. In general, it can be said that the non-thermal plasma process is able to rapidly form a protein-polysaccharide conjugate with a very good emulsifying ability.

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The present study aims to extract cellulose fibers from the walnut shell using dielectric barrier discharge (DBD) plasma pretreatment and to evaluate its properties. For this purpose, powdered walnut shells were exposed to 18 and 20 kV DBD plasma for 10 min in three stages. First, before sodium hydroxide alkaline treatment, next, before sodium chlorite bleaching treatment, and then, before both alkaline and bleaching treatments. The extraction efficiency, FTIR, XRD, thermal properties, FESEM and diameters of the cellulose fiber were evaluated. Based on the results, the extraction efficiency was significantly affected by applied voltage (p<0.05) and due to plasma destruction of glycosidic, the efficiency was reduced. The removal of peaks related to impurities from the walnut shell and the purity of all extracted cellulose was confirmed with FTIR. The results showed that applying DBD plasma during cellulose extraction did not affect its crystal structure, but the reduction of crystallization index was observed. Furthermore, the effect of plasma on the thermal-gravimetry of the samples was observed at temperatures below 100 ° C, and after the onset temperature of degradation, the behavior of the treated and untreated fibers until the final thermal decomposition was not significantly different. The microstructure of plasma-treated samples showed an increase in cellulose fiber's roughness and swelling, followed by the transformation of microfibrils to nanofibrils with a diameter of 80 nm at the higher voltage. In general, the results showed that applying 20 kV DBD plasma in both stages before the alkaline and delignification process is a more suitable treatment for extracting cellulose and producing cellulose nanofibers.

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In Iran, there is a large capacity for animal fat production, which is less used in food products. In this study, the fat obtained from sheep tail and ostrich abdominal tissue were investigated as waste from the slaughterhouse. For this purpose, in the first step, fats were extracted by wet rendering method and their chemical compositions were analyzed. In the second step, the fat was separated into two parts, stearin and olein, by dry fractionation. Then, the olein fraction was divided into two parts, soft stearin and superolein, and their fatty acid composition and physicochemical properties were measured. The sheep tail and ostrich tissues contained 10.66% and 5.18% moisture, 4.10% and 4.29% protein, 0.26% and 0.62% ash, and 84.93% and 88.35% fat, respectively, and the extraction yield were obtained 37.42% and 62.56%, respectively. The gas chromatography results showed that oleic acid, palmitic acid and stearic acid were the main fatty acids in sheep tail fat and oleic acid, palmitic acid, palmitoleic acid and linoleic acid were dominant in the fatty acid profile of ostrich fat. After fractionation, an increase in oleic content of olein and superolein in both fats increased iodine value and refractive index followed by decreasing melting point and L*. Peroxide value of sheep tail fat was 1.54 meqO2/ kg and the fractionation process had no significant effect on it, however, the peroxide value of ostrich fat increased significantly after the separation (p<0.05), which could be due to the presence of a considerable portion of linoleic in this fat. Therefore, it can be concluded that the fat extracted by wet rendering from sheep tail and ostrich tissues has an acceptable quality for edible use, and their stearin and soft stearin fractions can be used as an alternative to the hydrogenation process to produce semi-solid fat in food products.
 

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The purpose of this study is to investigate the ability of smart scaffolds of Kappa-carrageenan (Carr) and the combination of Kappa-carrageenan and quince seed mucilage (Carr:Quc) to support C2C12 viability and growth for cultured meat production. Carr and Carr:Quc with a final concentration of 1.5% (v/w) were developed using a 5% potassium chloride solution. The capability of the scaffolds to respond to the pH change of the environment was evaluated, and the viability of C2C12 at normal pH (7.4) and varying pH levels (7.4-5.5) was assessed. The evaluation of swelling changes with varying pH (pH 1-7) showed that for the Carr scaffold, the highest swelling was observed at pH 5, reaching 145%, which showed a significant difference compared to swelling at other pH levels (p < 0.05). The highest swelling for the Carr:Quc scaffold was also observed at pH 5, reaching 428%, with a significant difference compared to swelling at other pH levels (p < 0.05). Moreover, the change in the swelling behavior of the scaffolds was evaluated by changing the pH from 7.4 to 5.5. Carr did not show any swelling change, while Carr:Quc demonstrated a significant change in swelling after exposure to pH 5.5 for 30, 45, 60, 180, and 360 min. On Carr:Quc, C2C12 showed higher viability in normal conditions compared to varying pH levels from 7.4 to 5.5. Furthermore, after culturing on Carr:Quc, C2C12 maintained their viability throughout the culture period for 15 days at pH 7.4 and showed the potential for spheroid formation. The findings of this study could pave the way for the design of scaffolds made of edible biopolymers to facilitate tissue engineering of cultured meat

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The present study investigated the effects of frying and cooling of chicken nuggets under vacuum and atmospheric pressure on the qualitative properties of frying oil. For this purpose, first, two cooling treatments were applied to nuggets fried at 170°C under atmospheric pressure. One treatment was subsequently cooled at atmospheric pressure (control) and the other at 10 kPa. Other treatments included frying at temperatures of 115 and 170°C under the pressure of 10 kPa before cooling at pressures of 10 kPa and atmospheric levels. Results indicated that frying and cooling at 170°C increased acid value, polar compounds, viscosity, redness, yellowness, and oil oxidation. Also, this treatment reduced the oil's unsaturated fatty acids. On the other hand, minimum values of acid content, viscosity, and oxidation rate were observed in the oil used to vacuum fry at 115°C and subsequently cooled at 10 kPa pressure. Moreover, these samples exhibited the highest quantities of oleic, linoleic, and linolenic acids due to the lower oxidation taking place in such unsaturated fatty acids under the vacuum rather than the atmospheric pressure. Based on the results obtained, frying and cooling at 115°C under vacuum seems to have the least unfavorable effects on frying oil.