Nasrin Choobkar; Maryam Mousavi; Abdoreza Aghajani
Volume 2, Issue 3 , December 2019, Pages 1-9
Abstract
In the present study, hydroalcoholic extract of dried and powdered plants was prepared. After producing the treatments, moisture, pH, ash, protein, and fat content, DPPH radical scavenging activity, and color parameters, and sensory evaluation in sausage samples during 45 days of cold storage were studied. ...
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In the present study, hydroalcoholic extract of dried and powdered plants was prepared. After producing the treatments, moisture, pH, ash, protein, and fat content, DPPH radical scavenging activity, and color parameters, and sensory evaluation in sausage samples during 45 days of cold storage were studied. The lowest and highest of pH value was related to treatment with the mixture extracts (0.25%) and Z. multiflora extract (1.5%) respectively. The lowest and highest protein content was related to 1% S. leriifolia and 2% Z. multiflora extract, respectively. Over time, the fat content in the control sample and all treatments has declined, also, the protein and ash content in treatments has decreased and increased respectively. Over time and with increasing the extracts concentration, L*, a* and b* values in all treatments decreased, increased, and decreased respectively. S. leriifolia extract has a more significant effect on the DPPH test in comparison with Z. multiflora extract. Two herbal extracts had a significant effect on the sensorial characteristics of all treatments. It can be said that, in terms of color parameters and free radical scavenging activity, the treatments with S. leriifolia extracts were better than control and treatments containing Z. multiflora extracts, while, the physicochemical and sensorial properties of recent treatments were better than S. leriifolia extracts and control.
Azadeh Jalilian Fard; Abolghassem Djazayery; Ariyo Movahedi; Seyyed Ali Keshavarz
Volume 2, Issue 3 , December 2019, Pages 10-15
Abstract
This study was aimed to investigate the knowledge, attitude, and practice of sports club members as well as to conduct anthropometric measurements and dietary habits assessments. The study population consisted of members of sports clubs. The socio-economic status (SES) questionnaire, demographic information, ...
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This study was aimed to investigate the knowledge, attitude, and practice of sports club members as well as to conduct anthropometric measurements and dietary habits assessments. The study population consisted of members of sports clubs. The socio-economic status (SES) questionnaire, demographic information, dietary habits questionnaire, questionnaire of knowledge, attitude, and practice on sports supplements, anthropometric measurements, and physical activity questionnaires were investigated. Knowledge, attitude, and practice of sports clubs’ members were reported to be low in the sense that both men and women practiced bodybuilding more than other sports in all five regions of Tehran. Men and women reported exercising for fitness and weight loss respectively. Men took supplements to gain muscle mass while took them women more for weight loss. Protein and carbohydrate, branched-chain amino acid (BCAA), fiber, anabolic steroids, glutamine, arginine, and antioxidant supplements were consumed more frequently by men. The consumption rate of the supplement was high amongst the members of sports clubs; however, their knowledge and attitude were low. Additionally, the dietary habits of subjects were not suitable and their physical activity was not proper. According to anthropometric data, the prevalence of overweight and obesity was high. Regarding what is mentioned above, the authorities are required to include such issues in large-scale policies.
Mohammad Mehdi Hassanpour; Anousheh Sharifan; Afshin Akhondzadeh basti
Volume 2, Issue 3 , December 2019, Pages 16-22
Abstract
The World Health Organization's Food Safety Unit has given high priority to study fermentation as a technique for food preparation and preservation because in developing countries one-tenth of under-five children die from dehydration. Loss of water is mainly due to the spreading of diarrhea, and the ...
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The World Health Organization's Food Safety Unit has given high priority to study fermentation as a technique for food preparation and preservation because in developing countries one-tenth of under-five children die from dehydration. Loss of water is mainly due to the spreading of diarrhea, and the cause of diarrhea are foods that do not meet the standards of hygiene, the health standard of a food is based on the process and conditions of the raw material, and lactic fermentation of food as a standard process has been known to reduce the risk of growth of foodborne pathogens. In this study, the effect of a probiotic strain of Lactobacillus fermentum on the growth of Escherichia coli O111 during yogurt storage was evaluated. Different conditions were used in this study: concentration of L. fermentum at three levels and E. coli O111 at one level. In probiotic yogurt, the L. fermentum count and E. coli O111 count, pH, acidity, and syneresis were evaluated. The results showed that the total count of E. coli O111 in the control sample was higher than the probiotic samples. Probiotic bacteria also decreased during the storage period. The results indicate that probiotic yogurt had antimicrobial properties during storage. Syneresis characteristics also showed that the control sample had more syneresis than the other samples. The results of this study showed that L. fermentum has antimicrobial potential in dairy products
Anousheh Sharifan; Mina Kouhi; Qobad Asgari Jafarabadi
Volume 2, Issue 3 , December 2019, Pages 23-26
Abstract
Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin ...
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Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin D2 and D3 in Agaricus bisporus mushroom was investigated. In this study, mushrooms were cut (in 5 mm) and dried in two ways of hot air and freeze-drying at 60 ℃ for 60min and -50 ℃ for 24 h respectively, then powdered and after that, the powders were exposed to the sunlight and UV for 5, 15 and 30 min and finally the amount of vitamin D was measured by HPLC spectrometer. The highest vitamin D2 content was observed in a mushroom powder dried by freeze dryer and exposed to sunlight for 5 min and also the one which was irradiated with UV for 30 min. The highest vitamin D3 content was observed in a mushroom powder dried by the hot dryer and exposed to sunlight for 30 min and the mushroom powder dried by freeze dryer and then irradiated with UV for 30 min. Applying ultraviolet light and sunlight in dried mushrooms increased vitamin D levels. The results of this study showed that the drying methods of mushroom were effective in maintaining and increasing the amount of vitamin D3 in the foodstuff.
Maghsoud Nader; Sedigeh Tajabadipour
Volume 2, Issue 3 , December 2019, Pages 27-31
Abstract
This research is aimed at determining the role of acceptance and mindfulness therapy on physical activity increment and obesity decrement in the patients suffering from heart disease in Bandar Abbas. In terms of type, the research is applied one and in terms of research method, it is a quasi-experimental ...
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This research is aimed at determining the role of acceptance and mindfulness therapy on physical activity increment and obesity decrement in the patients suffering from heart disease in Bandar Abbas. In terms of type, the research is applied one and in terms of research method, it is a quasi-experimental study along with a pretest-posttest with a control group. The statistical population of the research involves all the patients suffering from heart disease being overweight who had visited Bandar Abbas’ hospitals during 2016-2017 and according to angiographic reports, the eclipse was more than 50% and BMI ≥30. An available sampling method was used in the study. The population size was 20 that 10 were assigned to the experimental group and 10 to control group. The data were collected through making use of physical activity level, body mass index (BMI) questionnaire. The obtained data were analyzed using covariance analysis and SPSS software. The results showed that acceptance therapy had been effective in physical activity increment and body mass decrement of the patients suffering from heart disease. Based on the obtained results, it can be concluded that mindfulness-based therapy can be considered as a non-invasive treatment. This clinical trial will result in more effective mindfulness-based interventions as a complementary treatment in primary care for people with overweight and obesity
Shiva Zargar; Afshin Akhondzadeh Basti; Ali Khanjari
Volume 2, Issue 3 , December 2019, Pages 32-38
Abstract
The use of films with natural origins and natural antimicrobial agents has become one of the novel methods of food packaging. In this study, the antibacterial activity of active films against two microorganisms, Staphylococcus aureus (ATCC 65138) and Escherichia coli O157: H7 (ATCC 25922) were evaluated ...
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The use of films with natural origins and natural antimicrobial agents has become one of the novel methods of food packaging. In this study, the antibacterial activity of active films against two microorganisms, Staphylococcus aureus (ATCC 65138) and Escherichia coli O157: H7 (ATCC 25922) were evaluated by disk diffusion method. Also, the antimicrobial properties of gelatin film containing different concentrations of Pimpinella anisum essential oil (0, 0.3, and 0.6 and 0.9%) were studied on minced beef at refrigerator temperature. The treatments were stored for 8 days after packaging and the microbial (total count of aerobic bacteria, psychrophilic bacteria, Pseudomonas spp., Enterobacteriaceae and mold/yeast), chemical (TVB-N and peroxide value) and sensory (color, odor, and taste) properties were examined. The main components of the essential oil were trans-anethole (87.39%), (Carvone8.79%), and Hexadecanoic (2.26%), Heptadecane1.56%). Results showed that all microbial and chemical properties related to treatments containing antimicrobial agents were significantly (p<0.05) less than the control treatment. Considering the acceptable microbial limit for minced beef at refrigerator temperature, the shelf-life of treatments wrapped with films containing essential oils increased by at least 3 days without any adverse without any unfavorable organoleptic properties.
Hadi Monji; Pegah Rahbarinejad
Volume 2, Issue 3 , December 2019, Pages 39-42
Abstract
Fish and seafood are rich in many nutrients, including proteins, amino acids, vitamins, and omega-3 essential fatty acids. Fish are also a rich source of calcium, phosphorus, iron, zinc, potassium, sodium, and iodine. Hence, this study aims to assess the macroelement (Na, K, Ca, Mg, and P) content of ...
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Fish and seafood are rich in many nutrients, including proteins, amino acids, vitamins, and omega-3 essential fatty acids. Fish are also a rich source of calcium, phosphorus, iron, zinc, potassium, sodium, and iodine. Hence, this study aims to assess the macroelement (Na, K, Ca, Mg, and P) content of liver and muscle in the wild and farmed Capoeta damascina and its beneficial health for the local consumer. Macroelements were investigated in the farmed and wild fish (C. damascina) from Armand River in Chaharmahal-va-Bakhtiari province, Iran, by inductively coupled plasma-optical emission spectrometry (ICP-OES). Also, Daily Value % for all macroelements was assessed. Potassium was the most abundant macroelement in tissues of both fish species, whereas sodium was the lowest. There was a significant difference between calcium, magnesium, and potassium in comparing elements content between liver and muscle. However, there was no significant difference in the phosphorus and sodium content. The calcium content of farmed tissues was higher than wild tissues. However, it was not any significant difference in levels of phosphorus, magnesium, potassium, and sodium between wild and farmed fish. Also, both wild and farmed fish were excellent sources of phosphorus and good sources of magnesium. Both farmed and wild fish muscle are good sources for phosphorous and magnesium that may reach beneficial health for the local consumers. Farming of C. damascina suggested to less capturing of wild C. damascina for reserving the ecosystem.
