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    Effect of edible coatings on the shelf-life of fresh strawberries: A comparative study using TOPSIS-Shannon entropy method

    Diako Khodaei, Zohreh Hamidi-Esfahani, Edris Rahmati
    Journal PaperNFS Journal , 2021 March 9, {Pages }

    Abstract

    The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 ?C. The results showed a significantly less weight loss and decay for coated strawberries compared to the control. So that, the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively. Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time. There was no significant difference observed between the coated and untreated strawberries in firmness and color characterizat

    The effect of edible probiotic coating on quality of fresh fruits and vegetables: fresh strawberries as a case study

    Ramona Massoud, Diako Khodaeii, Zohreh Hamidi-Esfahani, Kianoush Khosravi-Darani
    Journal Paper , 2021 February 1, {Pages 10-Jan }

    Abstract

    Probiotics are beneficial microorganisms and play a health-promoting role in the human body. It is necessary to maintain the viability and have the metabolic activity during the food processing, the whole way to the customer’s table and also within the digestive tract. Covering these microorganisms is an important strategy, but the issue of their release at the right time and place has not yet been fully discovered. In the case of using edible films or food coatings, there is no problem of releasing, because the film or coating is consumed with the food. On the other hand, these coatings help increasing the shelf life of delicate foods such as fresh fruits (strawberry) and vegetables. In this review study, first we discuss the strawberry

    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

    Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features

    Hamed Saberian, Zohreh Hamidi-Esfahani, Hassan Ahmadi Ghavlighi
    Journal PaperJournal of Food Processing and Preservation , Volume 12 , Issue 2, 2021 February 19, {Pages 53-66 }

    Abstract

    Background and objective: Pectin as a natural polysaccharide possesses a wide spectrum of functional properties. It can act as a thickener, gelling agent, stabilizer, emulsifier, cation-binding agent, etc. These properties make pectin as a biopolymer valuable especially for medicine and food production. All of the pectin needed in food, medicine and cosmetic industries is supplied abroad while there is a good potential for production of this valuable substance from waste of beverage industries. In addition, the production of the pectin is simple and low cost and its added value is high. Pectin production was done only in laboratory scale and has not been industrialized. Therefore, the aim of this research was to optimize the pectin extracti

    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

    Semi-Pilot scale extraction of pectin from orange peel waste and evaluation of its quantitative and qualitative features

    EZ HAMIDI, GH Ahmadi
    Journal Paper , , {Pages }

    Abstract

    Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum

    Diako Khodaei, Kristina Oltrogge, Zohreh Hamidi-Esfahani
    Journal PaperLWT , Volume 117 , 2020 January 1, {Pages 108617 }

    Abstract

    Composite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated. The interactions between ingredients showed quadratic effects on Thickness, MC, swelling, WVTR, YM, TS, and EB while it was special cubic for WVP. The results showed that the presence of TG in blended films reduced the thickness and WVP of the films while the swelling and MC increased. Tensile strength and elongation at break of blended films significantly improved by the addition of G and the highest elongation at break observed for PG containing films. G and PG films exhibited a more homogenous structure but the presence of TG increased the irregulari

    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

    Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability

    Diako Khodaei, Zohreh Hamidi-Esfahani, Monique Lacroix
    Journal PaperFood Bioscience , 2020 June 4, {Pages 100660 }

    Abstract

    Three different probiotics (Lactobacillus plantarum, L. casei, and Saccharomyces boulardii) were incorporated in gelatin and low methoxyl pectin (LMP) films separately and their viability was monitored during storage at two different temperatures (4 and 25 ?C). The results showed that the gelatin based-films had a more protective effect on the viability of the cells during the preparation and storage of the films. The number of viable probiotic cells decreased through the storage period of the films and a higher rate of reduction was observed at 25 ?C. S. boulardii cells showed the lowest stability during the drying and storage of the films. The physical properties of the films were investigated. It was observed that the probiotics inco

    Enzymatic Degumming of Soybean Oil by Immobilized Phospholipase A1 on Plasma Surface Modified Chitosan Nanofibrous Membrane

    Zahra Beig Mohammadi, Zohreh Hamidi Esfahani, Mohamad Ali Sahari, Kianoush Khosravi Darani
    Journal PaperIranian Journal of Chemistry and Chemical Engineering (IJCCE) , 2020 June 24, {Pages }

    Abstract

    The paper presents the enzymatic degumming of soybean oil by immobilization of phospholipase A1 (PLA1) on atmospheric plasma surface modified chitosan nanofibrous membrane. Evidenced by scanning electron microscopy (SEM) images, chitosan nanofibers exhibited a number of properties indicating this polymer as a good enzyme carrier. Fourier transform infrared (FTIR) spectroscopy showed the reaction between the enzyme and functional groups of chitosan nanofibers. The properties of immobilized PLA1 were compared to free PLA1 in order to evaluate the possibility of using the immobilized enzyme for the degumming of soybean oil. The pH tolerance and thermal stability of the immobilized PLA1 were significantly improved. In addition, the immobilized

    Enzymatic production of xylooligosaccharide from date (Phoenix dactylifera L.) seed

    Davoud Ataei, Zohreh hamidi‐Esfahani, Hassan Ahmadi‐Gavlighi
    Journal PaperFood Science & Nutrition , Volume 8 , Issue 12, 2020 December , {Pages 6699-6707 }

    Abstract

    Date palm (phonix dactylifera L.) is an important tropical fruit growing in central and southern regions of Iran. Date seed is composed of cellulose, hemicellulose, and lignin, that make it an excellent candidate for xylooligosaccharide (XOS) production. In this study, two different protocols are used for the extraction of hemicellulose from date seeds. In the first protocol, hemicellulose (xylan1) was extracted by 2.25?M alkaline solution at room temperature for 24?hr. In the second protocol, date seed was treated with LCHTA (low concentration, 0.1?M, high temperature, 80?C, alkaline solution) for 3?hr, and thereafter, hemicellulose (xylan2) was extracted by 2.25?M alkaline solution at room temperature for 24?hr. The carbohydrate units of

    Isolation and identification of lactic acid bacteria with phytase activity from sourdough

    Matin Mohammadi‐Kouchesfahani, Zohreh Hamidi‐Esfahani, Mohammad Hossein Azizi
    Journal PaperFood Science & Nutrition , 2019 October 21, {Pages }

    Abstract

    Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread‐making. Wheat–legume sourdoughs were prepared by the back‐slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour–mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase‐active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16

    Influence of bioactive edible coatings loaded with Lactobacillus plantarum on physicochemical properties of fresh strawberries

    Diako Khodaei, Zohreh Hamidi-Esfahani
    Journal PaperPostharvest Biology and Technology , Volume 156 , 2019 October 1, {Pages 110944 }

    Abstract

    Carboxymethyl cellulose (CMC) edible coating used as a carrier to deliver an adequate amount of Lactobacillus plantarum on fresh strawberries and the shelf life of strawberries during the storage period was investigated. For this aim, different amounts of L. plantarum incorporated into CMC edible coatings and the physicochemical and microbiological characteristics of strawberries through storage at 4 ?C were evaluated. The results showed that the number of viable probiotics in all treatments was higher than 6 log CFU g−1 and it increased by inoculation of a higher amount of probiotics into the coating solution. The population of L. plantarum in all coating treatments remained constant over the storage period and it helped to reduce the

    Unraveling the mechanism of antifungal action of Bacillus subtilis and Bacillus amyloliquefaciens against aflatoxigenic Aspergillus parasiticus

    Fatemeh Siahmoshteh, Zohreh Hamidi-Esfahani, Davide Spadaro, Masoomeh Shams-Ghahfarokhi, Mehdi Razzaghi-Abyaneh
    Journal Paper , 2019 March 16, {Pages }

    Abstract

    Aspergillus parasiticus is the known fungal contaminant, plant pathogen and aflatoxin producer on foodstuffs and agricultural commodities. In the present study, the antifungal effects of culture filtrates of two soil-isolated strains of Bacillus were studied with special reference to the possible mode of actions against Aspergillus parasiticus NRRL2999. The growth suppression and IC50 were determined by microbioassay technique. Changes in membrane ergosterol content, mitochondrial dehydrogenase activity and chitin and-1, 3-glucan content of the fungal cell wall were evaluated as the different possible targets of bacterial antagonists in the presence of different doses of culture filtrates. According to the results, both bacteria showed good

    Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology

    Mahdi Zahedi, Zohreh Hamidi-Esfahani, Hassan Ahmadi-Gavlighi
    Journal PaperIranian Food Science and Technology Research Journal , Volume 15 , Issue 1, 2019 March 21, {Pages 91-105 }

    Abstract

    Introduction: Pectin is a structural heteropolysaccharide in the cell wall of plants and after extraction it is used as a gelling agent in food products. The main sources of pectin are apple and citrus peel, but pectin from various sources, may have unique properties. Therefore, research is ongoing to find new sources of pectin and study their properties. The conventional extracting method is performed using a solution of mineral acids, this process is time-consuming and has some disadvantages in terms of quantity and quality of extracted pectin. It is very important to look for new methods or modifications to produce pectin with high efficiency and quality. One of the new methods is ultrasonic extraction, which has been studied extensively

    Optimization of cellulase production under solid‐state fermentation by a new mutant strain of Trichoderma reesei

    Nazanin Darabzadeh, Zohreh Hamidi‐Esfahani, Parisa Hejazi
    Journal PaperFood Science & Nutrition , 2018 January , {Pages }

    Abstract

    Nowadays, the use of agricultural by‐products, as the cheap substrate for the production of value‐added products, is of high interest for the researchers and practitioners. Cellulase is a relatively expensive and a very important industrial enzyme where in this study was produced form rice by‐products under solid‐state fermentation. A new mutant of Trichoderma reesei was used for cellulase production. The effective variables were initially screened by “Plackett and Burman design.” Afterward, the main variables including moisture content, P source, incubation temperature, and incubation time were optimized by “one factor at a time design.” Finally, the resulting variables including 74% for moisture content, 2?g/L for K2HPO4,

    Arachidonic acid production using Mortierella alpinain batch and fed-batch fermentation

    Zohreh Hamidi-Esfahani, Shadi Motahari, Soleiman Abbasi
    Journal PaperBioactive Compounds in Health and Disease , Volume 1 , Issue 1, 2018 March 15, {Pages 60-61 }

    Abstract

    Background: Arachidonic acid (ARA), an omega-6 polyunsaturated fatty acid (PUFA) 20: 4 (ω-6), plays important roles in human health. PUFAs produced by microorganisms are more desirable for use as food additives. Among microorganisms, M. alpine is considered as the best microorganism for producing PUFAs such as ARA. Waste and cheap materials can be applied as substrates to arachidonic acid producing instead of defined and expensive substrates in order to achieve higher efficiency. Also fed-batch fermentation can be used as an applicable method to gaining higher arachidonic acid productivity.Objective: This study investigated the substrate suitability of agricultural by-products for ARA production by M. alpina. Then, agitation rate and soy m

    Optimization of encapsulation conditions of vitamin C within yeast cell Saccharomyces cervisiea as biocapsule

    Zohreh Hamidi-Esfahani, Samira Malekzadeh-Sariyarghan, Soleiman Abbasi
    Journal PaperBioactive Compounds in Health and Disease , Volume 1 , Issue 1, 2018 March 13, {Pages 34-35 }

    Abstract

    Background: Vitamin C is the key factor for many biological reactions. Synthetic vitamin C is frequently used as a food additive, and numerous foods fortified with this vitamin are being manufactured. In order to overcome chemical instability of vitamin C, widespread studies have been done on deriving the vitamin C salts such as ascorbyl palmitate or magnesium ascorbyl phosphate. Moreover, encapsulation and immobilization of the vitamin by using liposomes, microemulsions (water in-oil or oil in water) and liquid crystals have been studied. Encapsulation of compounds in high volume and low price by using bakery yeast cell Saccharomyces cerevisiae as coating material has gained attention by scientists in recent years. Having different useful

    Improvement of Cellulase Production and its Characteristics by Inducing Mutation on Trichoderma reesei 2414 under Solid State Fermentation on Rice By-products

    Nazanin Darabzadeh, Zohreh Hamidi-Esfahani, Parisa Hejazi
    Journal PaperApplied Food Biotechnology , Volume 5 , Issue 1, 2018 January 2, {Pages 18-Nov }

    Abstract

    Background and Objective: Solid State Fermentation is an economic technology to produce value-added products. Also, the use of agricultural by-products, as a waste management strategy, has recently been considered. On the other hand, the new mutants are interesting for the production of enzymes. The aim of this study was to investigate the effect of mutation on the improvement of cellulase quality. Therefore, rice by-products were used under solid state fermentation for production of cellulase. Moreover, the characteristics of the new cellulose produced from the new mutated strain was studied.Material and Methods: Cellulase was produced under solid state fermentation process. Spore suspensions of Trichoderma reesei were subjected to Co 60 ?

    Purification and characterization of extracellular phospholipase A1 from Trichoderma atroviride sp. ZB-ZH292

    Zahra Beig-Mohammadi, Zohreh Hamidi-Esfahani, Mohammad-Ali Sahari, Kianoush Khosravi-Darani
    Journal PaperBiocatalysis and agricultural biotechnology , Volume 13 , 2018 January 1, {Pages 176-181 }

    Abstract

    Phospholipase A1 has been used in degumming process of vegetable oils and release functional free fatty acids and lysophospholipid. This study was aimed to isolate and identify a new Trichoderma atroviride sp. ZB-ZH192 as producer of PLA1. Then gamma rays mutants with increased efficiency of extracellular production were used for purification and characterization of PLA1. The maximum protein content (0.03?mg), activity (594 U), and specific activity (1220 U/mg protein) of enzyme from T. atroviride sp. ZB-ZH292 was found at pH 6 and 60??C, which is more comparing to wild type. The molecular weight of phospholipase A1 was detected as 40?kDa by electrophoresis. To confirm the activity of phospholipase, zymography method was used. Results indic

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