Decontamination of Red Pepper Using Cold Atmospheric Pressure Plasma as Alternative Technique

Background and objective: Non-thermal methods are suggested for decontamination of spices to preserve safety and quality of the products. In this study, effects of atmospheric pressure floating-electrode dielectric-barrier discharge plasma were investigated on red pepper powder, compared to gamma irradiation.Material and methods: To achieve the optimum time of treatment for decontamination, Escherichia coli, Bacillus cereus and Aspergillus flavus as microorganisms in red pepper were exposed to atmospheric pressure floating-electrode dielectric-barrier discharge plasma for 10, 20 and 30 min and the structural changes in microorganisms were investigated using scanning electron microscopy and DNA measurement following exposure. The red pepper was exposed to plasma for 20 min (optimum time) and 10 KGy gamma irradiation. Microbial count, color measurement and sensory evaluation of the samples were assessed before and after treatments.Results and conclusion: Results indicated that the density of surviving bacterial strains decreased when time of exposure increased and this decrease was significant after 10 min (P≤0.05). The complete decontamination was carried out within 20 min. The deformation of cells and destruction of cell wall structures were seen in bacteria and mold following exposure. Data revealed that cold floating-electrode dielectric-barrier discharge plasma for 20 min inactivated red pepper microorganisms as well as gamma irradiation. As a conclusion, floating-electrode dielectric-barrier discharge plasma is an appropriate method to decontaminate the red pepper powder (regardless of color change) and can replace traditional methods without changes in the product quality and taste.Conflict of interest: The authors declare no conflict of interest

Acrylamide Reduction in Potato Chips by Selection of Potato Variety Grown in Iran and Processing Conditions

Background Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions ((75˚C for 9 min and 83˚C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. Results Results revealed that potato variety and blanching time-temperature ere important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825μg/kg). However, Savalan, containing the highest asparagine concentration showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation. It was more efficient at 75˚C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190˚C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. Conclusion Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content

Nitrate Reduction in Canned Apples and Pears Using Calcium Hydrogen Phosphate (CaHPO4)

Background: The aim of this study was to introduce a new and economical method for reduction of nitrate content in canned apples and pears. Methods: The nitrate content was determined before and after treatment with CaHPO4 ranging from 0.01% to 0.1% using spectroscopic method in 2015 in Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran- Iran. The effect of treatment time at three different time points (30, 60, 90 min) was determined. Sensory evaluation was performed using five-point hedonic scales. Results: Nitrate content in fresh fruit is significantly (P<0.05) lower than canned products; this may be explained by the effect of water for washing fruits during processing. The mean value of nitrate in canned apples were significantly (P<0.05) higher compared to the canned pears; this may be related to the type of fruits and its texture and composition. Nitrate content of canned apples and pears were decreased from 233.24±24.90 to 128.80±0.423 and 195.11±20.32 to 118.804±0.634 mg/kg, respectively. Different concentration of CaHPO4 did not influence sensory attributes of canned apples while overall acceptance of canned pears decreased only in 0.1% CaHPO4 (P<0.05). The most efficient time for treating by CaHPO4 was 90 min, but the most practical one is recommended 30 min. Addition of CaHPO4 did not change pH of canned samples. Conclusion: Application of CaHPO4 is suggested as a novel, safe and economical method for removal of nitrate in canned products

Evaluation of mineral content and heavy metals of dromedary camel milk in Iran

Abstract The aim of this study was to determine the amount of major mineral compounds and heavy metals of camel milk in Iran. For this purpose camel milk samples were collected from seven regions of Iran include Qazvin, Golestan, Semnan, Sistan-Baluchestan, Khuzestan, Bushehr and Tehran. The samples were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) method. The results showed that among the mineral contents, iron and zinc of camel milk were greater than bovine milk. Based on the codex standard 193-2007 standards, the maximum acceptable limit for lead and cadmium is 20 µg/kg and 10 µg/kg, respectively. The results of this study showed that the measured amounts of lead, cadmium and nickel in all samples were less than the acceptable limit for bovine milk. Bovine milk and dairy products are a poor source of iron, while the obtained data revealed that camel milk is a major source of minerals, especially iron. The camel milk’s iron was 10 times more than bovine milk. However, variations in mineral content in camel milk could be due to feed, stage of lactation, milk collection time, drought conditions, environmental conditions and associated analytical methods. Camel milk recommended as a valuable source of food for the human

Evaluation of mineral content and heavy metals of dromedary camel milk in Iran

Abstract The aim of this study was to determine the amount of major mineral compounds and heavy metals of camel milk in Iran. For this purpose camel milk samples were collected from seven regions of Iran include Qazvin, Golestan, Semnan, Sistan-Baluchestan, Khuzestan, Bushehr and Tehran. The samples were analyzed using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) method. The results showed that among the mineral contents, iron and zinc of camel milk were greater than bovine milk. Based on the codex standard 193-2007 standards, the maximum acceptable limit for lead and cadmium is 20 µg/kg and 10 µg/kg, respectively. The results of this study showed that the measured amounts of lead, cadmium and nickel in all samples were less than the acceptable limit for bovine milk. Bovine milk and dairy products are a poor source of iron, while the obtained data revealed that camel milk is a major source of minerals, especially iron. The camel milk’s iron was 10 times more than bovine milk. However, variations in mineral content in camel milk could be due to feed, stage of lactation, milk collection time, drought conditions, environmental conditions and associated analytical methods. Camel milk recommended as a valuable source of food for the human

Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate

Abstract Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with Withania coagulans extract (WCE) and adding Eryngium planum extract (EPE) and Origanum majorana extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated. The results obtained for moisture factor, fat, ash, water content, L*, b*, firmness, overall form, Lactobacillus and overall acceptance of the effect of all three process variables, pH, and acidity show that only the effect of WCE and OME is significant. Also, the protein of the samples was significant only on WCE and EPE (p < .001). The results showed that an increase in the levels of independent variables resulted in an increase in the amount of moisture, ash, protein, Lactobacillus, and b* and a decrease in fat, syneresis, texture properties, coliform, and lightness. Evaluation of the overall acceptance showed that consumer acceptance increased with the increase in WCE, but it initially increased and then decreased with the increase in EPE and OME levels. Finally, the samples containing 1.5% WCE, 1% EPE, and 0.5% OME were chosen as the optimized ones