Possibility of using neural networks for moisture ratio prediction in dried potatoes by means of different drying methods and evaluating physicochemical properties

Potato cubes were dried by different drying methods.  After the end of drying process, the experimental data were first fitted to the four well-known drying models.  The results indicated that the logarithmic and page models performed better compared with the other models.  Also, in this study neural networks were used in order to possibly predict dried potato moisture ratio (y), based on three input variables of drying time, drying temperature and different methods.  The results revealed that, logsig function based on 10 neurons in the first hidden layer could perform as the best goodness configuration for predicting the moisture ratio.  The comparison of the obtained results of ANNs and classical modeling indicated that, the neural networks have a higher capability for predicting moisture ratio (R2 values 0.9972 and 0.996, respectively) compared with classical modeling.  Furthermore, the physicochemical properties of dried potato such as shrinkage, starch gelatinization temperature, color change, etc. were also determined.  Keywords: extraction kinetics, time constant, extract concentration, extraction yield, medicinal herbs

Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

Abstract Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes ( 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90‐day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2–0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C

Application of electro-spraying technique and mathematical modelling for nanoencapsulation of curcumin

Electro-spraying Process (ESP) was used to coat extracted curcumin (CUR) with milk protein isolate (MPI) at equal concentration. The variables were applied voltage (AV), pumps flow rate ratio (PFRR) for coating (CUR with MPI), travelling distance (TD for coating and dehydration), ESE and MPI concentrations. They changed respectively from 7.5 to 27.5 kV, 2–10 times, and 5–25 cm, and 1.5–3.5% (w/w). When the MPI concentration, TD, PFRR, and AV of ESE reached respectively to 2.56 %, 16.64 cm, 6.77 times, and 19.06 kV; the resulting nanoparticle diameter and encapsulation efficiency of CUR coated (with MPI) became 232 nm (minimum) and 80.7% (maximum) values. The scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis confirmed that the produced nanoparticles were bead-free, homogeneous, smooth surfaces, and >50% uniformity. While the nanoparticles of CUR had >70% heat resistance (up to 10 min at 120 °C against degradation), it had more than 100% antioxidant capacity in aqueous solution than its free form (because of its appropriate and intact coating). In-vitro studies showed that the nano encapsulated particles released >80% of CUR into the intestinal tract without significant release in simulated gastric fluid

Effects of atmospheric-thermosonication process on phenolic compounds extraction, extraction productivity and antioxidant activity of freeze-dried green tea and green coffee aqueous extracts

The atmospheric-thermosonication extraction (ATSE) of bioactive compounds from freeze-dried aqueous extract of green tea (FDGT) and green coffee (FDGC) herbal plants was performed to improve the separation of phenolic compounds. The extraction process was optimized by considering the operating conditions of temperature (25–85 °C), extraction time (15–35 min) and the amplitude of ultrasonic waves (0–100%) to achieve freeze-dried herbal extracts (FDHEs). According to Pearson correlation statistics approach, strong and negative correlation was observed between two main quantitative indicators of (EC50 and TPC) for FDGT (r = −0.9717 & R2 = 0.944) and FDGC (r = −1.00 & R2 = 1.00), respectively. While the extraction productivity ratio (TPC/EC50) of FDGT and FDGC under conventional extraction (maceration extraction technique) was significantly increased to ∼24.61 and ∼76.60 respectively, the noted parameter increased at rates of ∼34.19 and ∼88.64 after applying ATSE treatment at the similar conditions. Additionally, the caffeine content of FDGT was ∼50% more than FDGC. Overall, ultrasound-assisted extraction of phenolic antioxidants from herbal plants used much less energy than those extracted with conventional method and obtained extracts had a higher quality and inhibiting components against pathogenic microorganism than those extracted with commercial method due to extraction at lower temperatures

Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup

In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. Stevia is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using stevia sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, saffron syrup was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of stevia sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing stevia brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% steviaand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample

Effect of Consumption of Honey Containing Bacillus coagulans on Inflammatory and Oxidative Stress Factors in Patients with Diabetic Nephropathy

Background and Objectives: Diabetic nephropathy is one of the dangerous complications of diabetes, which has a relatively high incidence in diabetic patients and causes kidney failure. The aim of this study was to investigate the effect of probiotic honey consumption on inflammatory and oxidative stress indices in patients with diabetic nephropathy.   Methods: This randomized, double-blind, controlled clinical trial was conducted on 60 patients with diabetic nephropathy. Patients were randomly divided into two groups including: group consuming probiotic honey containing 108 CFU/g of Bacillus coagulans T11 and group consuming control honey (n=30 each group) 25g/day for 3 months. At baseline and 3 months after consumption of honey samples, fasting blood samples were taken from the patients to determine glycemic index, lipid factors, and inflammatory and oxidative stress indices.   Results: In this study, after 3 months of intervention, serum insulin levels (1.2±1.8 vs.-0.1±1.3µIU/ml, p=0.004), HOMA-IR (0.5±0.6 vs. 0.003±0.4, p=0.002), serum high-sensitivity C-reactive protein (hs-CRP) (1.9±2.4 vs.-0.2±2.7mg/l, p=0.01) and malondialdehyde (MDA) levels (-0.1±0.6vs.+0.6±1.0µmol/l, p=0.002) significantly decreased in patients consumed probiotic honey compared to the patients in the control group. Also, quantitative insulin sensitivity check index (QUICKI) score significantly improved (+0.005±0.009 vs.-0.0007±0.005, p=0.004).   Conclusion: The results of this study showed that probiotic honey consumption for 3 months in patients with diabetic nephropathy causes improvement in insulin metabolism, serum hs-CRP level, and plasma MDA, but does not affect other metabolic indices