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    Detection of fraud in lime juice using pattern recognition techniques and FT‐IR spectroscopy

    Amirhossein Mohammadian, Mohsen Barzegar, Ahmad Mani‐Varnosfaderani
    Journal PaperFood Science & Nutrition , 2021 January , {Pages }

    Abstract

    The lime juice is one of the products that has always fallen victim to fraud by manufacturers for reducing the cost of products. The aim of this research was to determine fraud in distributed lime juice products from different factories in Iran. In this study, 101 samples were collected from markets and also prepared manually and finally derived into 5 classes as follows: two natural classes (Citrus limetta, Citrus aurantifolia), including 17 samples, and three reconstructed classes, including 84 samples (made from Spanish concentrate, Chinese concentrate, and concentrate containing adulteration compounds). The lime juice samples were freeze‐dried and analyzed using FT‐IR spectroscopy. At first, principal component analysis (PCA) was a

    Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube (Ziziphus jujuba var vulgaris) fruit

    Najmeh Shams Najafabadi, Mohammad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi Esfahani
    Journal PaperJournal of Food Processing and Preservation , Volume 4 , Issue 45, 2021 April 11, {Pages n/a-n/a }

    Abstract

    Jujube fruit, well‐known for its nutraceutical potential such as flavonoids, anthocyanins, organic acids, and phenolic compounds, is being explore as a functional ingredient in a wide array of health foods and drinks. It should be noted that there were no reported data about characteristics of the functional beverage of jujube. Therefore, in this study, it was prepared using jujube concentrate (40, 50, 60?ml), water (60, 50, 40?ml), citric acid (0.0, 0.08, 0.06, 0.1% wt/vol), and sugar (0, 7, 8, 9% wt/vol) in different ratios. Then, different factors including physicochemical parameters, bioactive compounds, sensory acceptability, instrumental color, and microbial quality, of jujube beverages were periodically analyzed during 4?months. T

    Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production

    Davood Savaghebi, Maryam Ghaderi-Ghahfarokhi, Mohsen Barzegar
    Journal PaperFood and Bioprocess Technology , 2021 April 16, {Pages 15-Jan }

    Abstract

    In this study, brown algae extract (BAE) was encapsulated in nano-liposomes. Antibacterial activities of free and encapsulated (in nano-liposomes, BAE-NLs) BAE were evaluated by a micro-dilution method. The results indicated that encapsulation of BAE causes an enhancement of its antibacterial efficiency (about 50%) against P. aeruginosa, E. coli, and B. cereus. Different formulations of mayonnaise were prepared including positive controls (sample containing 200 mg/kg butylated hydroxytoluene (BHT-200), or 1000 mg/kg sodium benzoate (SB-1000)) and samples containing 1000 mg/kg of free and encapsulated BAE. Also, pH, color attributes, lipid oxidation, microbial growth, and sensory characteristics of the samples were monitored during four mont

    Strategies to reduce microbial contaminations and increase the shelf life of pistachio fruit: a review

    Edris Arjeh, Ali Masoumi, Mohsen Barzegar, Hamid-Reza Akhavan
    Journal Paper , Volume 4 , Issue 1, 2021 March 1, {Pages }

    Abstract

    Pistachios are good sources of some functional compounds that are essential for human health. In addition to consuming dried pistachios (salted/roasted) or used as ingredients in a variety of confectionery and cookery products, consuming fresh pistachios is also gaining a foothold in the market. This review presents pre- and postharvest operations to prevent microbial contamination and to preserve physicochemical properties of fresh and processed pistachios for extending their shelf life. There is a potential in pistachios to be contaminated with some undesirable microbes, especially aflatoxin-producing fungi, during pre- and postharvest operations. In this regard, strategies to the prevention of aflatoxin production and the decontamination

    Structure–antioxidant activity relationships of gallic acid and phloroglucinol

    M Delfanian, MA Sahari, M Barzegar, H Ahmadi Gavlighi
    Journal Paper , , {Pages }

    Abstract

    In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography

    R Rahimi, HA Gavlighi, RA Sarteshnizi, M Barzegar, CC Udenigwe
    Journal Paper , , {Pages }

    Abstract

    Morphophysiological and phytochemical responses to cadmium and lead stress in coriander (Coriandrum sativum L.)

    B Fattahi, K Arzani, MK Souri, M Barzegar
    Journal Paper , , {Pages }

    Abstract

    Effect of storage time on the microbial and physicochemical properties of gamma irradiated turmeric powder under various atmospheres of packaging

    S Esmaeili, S Berengi-Ardestani, E Khanniri, M Barzegar, MA Sahari
    Journal Paper , , {Pages }

    Abstract

    Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube (Ziziphus jujuba var vulgaris) fruit

    N Shams Najafabadi, MA Sahari, M Barzegar, Z Hamidi Esfahani
    Journal Paper , , {Pages }

    Abstract

    Progressive damage analysis of an adhesively bonded composite T-joint under bending, considering micro-scale effects of fiber volume fraction of adherends

    M Barzegar, MD Moallem, M Mokhtari
    Journal Paper , , {Pages }

    Abstract

    Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

    AP Ghandehari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi
    Journal Paper , , {Pages }

    Abstract

    Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preservatives

    P Aliyari, F Bakhshi Kazaj, M Barzegar, H Ahmadi Gavlighi
    Journal PaperJournal of Agricultural Science and Technology , Volume 22 , Issue 1, 2020 January 10, {Pages 159-172 }

    Abstract

    This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4?C. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE3 and PGHE3 (containing 60 ppm nitrite

    Bio-active compounds and functional properties of pistachio hull: A review

    Edris Arjeh, Hamid-Reza Akhavan, Mohsen Barzegar, ?ngel A Carbonell-Barrachina
    Journal Paper , 2020 January 2, {Pages }

    Abstract

    BackgroundPistachio (Pistacia vera L.) hull is the major part of pistachio by-product that has a high content of bio-active compounds (such as polyphenols, tocopherols, dietary fibers, essential oils, and unsaturated fatty acid) with antioxidant properties and health-promoting effects. However, it is considered as a waste and can lead to environmental problems.Scope and approachThis review presents the chemical composition, traditional and modern extraction methods and the reported functional effects of pistachio green hull, aiming to find potential uses for this valuable natural resource.Key findings and conclusions: Both in vivo and in vitro studies have demonstrated how pistachio extract acts as antioxidant, cytoprotective, and photoprot

    Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil

    Mahdiyeh Sheikhahmadi, Mohammad A Sahari, Mohsen Barzegar
    Journal PaperJournal of Food Engineering and Technology , Volume 9 , Issue 1, 2020 June 15, {Pages 38-47 }

    Abstract

    For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf

    ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT

    S Berenji Ardestani, MA Sahari, M Barzegar
    Journal PaperActa Alimentaria , Volume 49 , Issue 2, 2020 June , {Pages 125-134 }

    Abstract

    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 n

    Bleaching of Olive Oil by Membrane Filtration

    Tahereh Dadfar, Mohammad Ali Sahari, Mohsen Barzegar
    Journal PaperEuropean Journal of Lipid Science and Technology , Volume 122 , Issue 4, 2020 April , {Pages 1900151 }

    Abstract

    In this study the application of membrane processes for olive oil bleaching is investigated. Olive oil is treated by adding 0.7 wt% of bleaching earth, 0.3 wt% of activated charcoal, and 5% wt% of sodium dodecyl sulfate solution (0.05 m) and then charged into the membrane cell. Operating conditions including pressure ((2− 4)? 105 Pa), temperature (25–45? C), and stirring rate (100–300 rpm) are optimized. Physico‐chemical properties of membrane bleached oil are evaluated and compared with crude and industrially bleached olive oil. Results show that the filtration conditions for the optimized point are as follows: pressure= 3.7 bar (3.7? 105 Pa), temperature= 36.5? C, and stirring rate= 300 rpm. Under optimum conditions, the amounts o

    Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract

    Amir Pouya Ghandehari Yazdi, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Mohammad Ali Sahari, Amir Hoseein Mohammadian
    Journal PaperInternational Journal of Dairy Technology , 2020 March 3, {Pages }

    Abstract

    The purpose of this study was to produce a functional ice cream by the addition of microcapsules of pistachio peel extract (MPPE). Various properties of the resulting ice cream were investigated. By increasing the amount of MPPE the total phenolic content and antioxidant activity increased about 2.0‐ and 3.7‐fold, respectively, compared with the control sample. The rheological properties of the mixes were fitted by the Power Law model. All mixes showed non‐Newtonian pseudoplastic behaviour. By increasing the concentration of MPPE, the consistency coefficient (m), viscosity, and shear sensitivity were increased, but the flow behaviour index (n) decreased. The addition of MPPE to ice cream mixes improved the melting resistance, first dr

    Pomegranate (Punica granatum L.) Fruit Quality Attributes in Relation to Aril Browning Disorder

    M Kavand, K Arzani, M Barzegar, M Mirlatifi
    Journal PaperJournal of Agricultural Science and Technology , Volume 22 , Issue 4, 2020 June 10, {Pages 1053-1065 }

    Abstract

    Aril Browning (AB) is a physiological disorder in pomegranate fruit that critically decreases fruit quality and market acceptability. This experiment was carried out in order to explore the effective pomegranate fruit quality traits associated with the AB disorder and select the suitable resistant cultivar and genotypes. Pomegranate physicochemical fruit quality attributes were assessed on 238 mature pomegranate genotypes and their correlations with the AB disorder were monitored. About 14.7% of the studied genotypes showed resistance to the AB disorder, but 68.14% showed moderate to severely susceptibility to the incidence. The intensity of the AB disorder symptoms in pomegranate genotypes was strongly correlated with physico-chemical frui

    Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

    Mohsen Barzegar, Amir Pouya Ghandehari Yazdi, Amir Hossein Mohammadian
    Journal PaperJournal of Food and Bioprocess Engineering , 2020 June 8, {Pages }

    Abstract

    The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30 % on dry matter basis). Properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired antidiabetic properties (the α-glucosidase inhibition was 79 and 86%, respectively). The DPPH• test results indicated that the antioxidant property of the ice creams containing 30% of PPE was 9.4 times more than the control. All mixes showed non-Newtonian pseudoplastic behavior and by increasing the concentration of PPE, the consistency coefficient (m

    Role of extraction conditions in the recovery of some phytochemical compounds of the jujube fruit

    N Shams Najafabadi, MA Sahari, M Barzegar, Z Hamidi Esfahani
    Journal PaperJournal of Agricultural Science and Technology , Volume 22 , 2020 January 1, {Pages 439-451 }

    Abstract

    In this study, the combined effects of various experimental parameters (solvent concentration, extraction temperature, pH, extraction time, and light conditions) on the recovery of phytochemical compounds from the jujube (Ziziphus jujuba var vulgaris) fruit were investigated in a batch system using a 25 full-factorial design. The independent variables were coded at two levels and their actual values were selected based on the results of single-factor experiments. Total Phenolic Content (TPC), Total Monomeric Anthocyanin Content (TMAC), and vitamin C content values were used for the determination of phytochemical compound content in jujube extract. The results showed that pH, extraction temperature, and solvent concentration were the most si

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