Estimation of Kinetic Parameters of Walnut Oil Using Rancimat Test

ABSTRACT In this paper, walnut oil at four different temperatures (353, 363, 373 And 383 ̊ K) were oxidized under the rancimat test conditions, it was observed that the rate of oxidation increases with increasing temperature. The natural logarithm of the reaction rate constan

Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran

For downloading the full-text of this article please click here.Background and Objective: Developing civilization processes and systems based on the Qur'anic principles is one of the major issues in the field of epistemics and management in the Islamic community. Nutrition is one of the most vital processes in life and, based on Islamic principles, it plays a key role in securing the religion and world for human. From the perspective of Islamic ideology, nutrition affects the body, thought and faith of humans, although foods do not have the same appearance. God has set the highest standard of quality for human food.Methods: This is an qualitative content analysis study based on Quranic verses relying on the interpretations as an ignored aspect of nutrition. To analyze the word Tayyib, first, its meaning was investigated in lexicographers’ studies, and from the sum of their opinions, we came to a comprehensive and obstructive meaning. In order to achieve the standard of Tayyib food, the word Tayyib was analyzed in the Holy Qur'an and semantically examined. Using semantic network design, its semantic core was extracted and, based on it, the indicators of tayyeb food were determined. The authors declared no conflict of interest.Results: Tayyib food is a pure and developmental food that is perfectly in harmony with the body. Also, it is pleasing, clean, tasty and in good condition, and has a beneficial effect. Furthermore, it is non-harmful to the soul and body. Halal food, on the other hand, is anything that is not forbidden and tayyeb is used to mean something which is in harmony with human spirit as against khabith, which human spirit hates. Conceptually, tayyeb food refers to good, useful, healthy, non-harmful, halal, clean food that is in harmony with human spirit and without any contamination within or in appearance. It refers to a food with complete nutritional values.Conclusion: Tayyib food indices are used as the main elements of a comprehensive and process standard for the entire food cycle from production to consumption. It is considered as a quality standard for optimizing food processes. For downloading the full-text of this article please click here.Please cite this article as: Zamani H, Naji-Tabasi S, Afkhami-Rouhani H, Ahmadzadeh SM, Shahidi-Noghabi M. Conceptual Explanation of the Food Produciton Cycle Based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat. 2020;6(2):165-179. https://doi.org/10.22037/jrrh.v6i2.2146

Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey

In the present study, the Iranian jujube honey was evaluated for its total antioxidant activity by DPPH assay, total phenolic content (TPC) by using the Folin–Ciocalteu reagent, and brown pigment formation (BPF). The kinetics of changes in jujube honey samples heated at various temperatures (45, 55 and 65 °C) over 10 days were studied. Increasing treatment temperature and time caused an increase in all three parameters including, antioxidant activity, BPF and TPC. Increases in BPF and TPC followed zero-order kinetics, and the rise in antioxidant activity varied depending on heating temperatures, following second-order, first-order and zero-order kinetics when samples were heated at 45, 55 and 65 °C, respectively. At 45–65 °C, activation energy values of 68 and 64.7 kJ/mol−1 were obtained for BPF and TPC, respectively. Linear relationships were observed between antioxidant activity and BPF, TPC and antioxidant activity, and BPF and TPC, such that the highest phenol content was related to the darkest honey sample. For all three parameters, heating honey to 65 °C was found to be more effective than heating to 45 or 55 °C

الشرح المفهومي للسلسلة الغذائية طبقاً لمعايير الغذاء الطيّب في القرآن الكريم

سابقه و هدف: طراحی فرایندها و نظام‎های تمدنی بر اساس مبانی قرآنی یکی از مسائل اصلی حوزه‎های معرفتی و مدیریتی در جامعۀ اسلامی است. تغذیه از حیاتی‎ترین فرایندهای زندگی است و بر اساس مبانی اسلامی در تأمین سعادت دین و دنیای انسان نقش کلیدی دارد. از دیدگاه جهان‌بینی اسلامی، تغذیه بر جسم، فکر و ایمان انسان اثر می‌گذارد. ازاین‌رو، هدف این پژوهش تبیین مفهومی زنجیرۀ غذایی بر اساس شاخص­های غذای طیّب در قرآن کریم بود. روش کار: این پژوهش از نوع تحلیل محتوای کیفی است که در آن به استناد آیات قرآن کریم و با تکیه بر تفاسیر به یکی از جنبه‌هاي مغفول تغذیه پرداخته شده است. برای تحلیل واژۀ طیّب، نخست معنای لغویِ آن در آثار لغت­شناسان بررسی شد و از مجموع آرای آنان معنایی جامع و مانع به دست آمد. برای دستیابی به استاندارد غذای طیّب، این واژه در قرآن کریم تحلیل و بررسیِ معناشناختی شد و از طریق ترسیم شبکۀ معنایی، هستۀ معناییِ آن استخراج و بر پایۀ آن، شاخص­های غذای طیّب استخراج شد. مؤلفان مقاله هیچ‌گونه تضاد منافعی گزارش نکرده‌اند. یافته‌ها: غذای طيّب غذايی پاك و تكويني است كه با ساختار بدن هماهنگي كامل دارد و لذت­بخش، مطابق با ذائقه، مطبوع، دارای اثر مفید و سازنده برای جسم و روح و غیرمضر و غیرمخرب است. حلال چيزى است كه ممنوعيتى نداشته باشد و طيّب به چيزهاى پاكيزه گفته مى‏شود كه موافق طبع سالم انسانى است، نقطۀ مقابل خبيث كه طبع آدمى از آن تنفر دارد. از نظر مفهومی، غذای طیّب غذای حسن، مفید، سالم و بدون ضرر، حلال، پاک، متناسب با مزاج، بدون آلودگی ظاهری و باطنی و غذایِ با ارزشِ غذایی کامل است. نتیجه‌گیری: شاخص­های غذای طیّب عناصر اصلی استانداردی جامع و فرایندی برای کل زنجیرۀ تولید تا مصرفِ مواد غذایی است که استانداردی با کیفیت برتر برای بهینه­سازی فرایندهای غذایی محسوب می‌شود. استناد مقاله به این صورت است:  Zamani H, Naji-Tabasi S, Afkhami-Rouhani H, Ahmadzadeh SM, Shahidi-Noghabi M. Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat. 2020;6(2):165-179. https://doi.org/10.22037/jrrh.v6i2.21463Background and Objective: Developing civilization processes and systems based on the Qur'anic principles is one of the major issues in the field of epistemics and management in the Islamic community. Nutrition is one of the most vital processes in life and, based on Islamic principles, it plays a key role in securing the religion and world for human. From the perspective of Islamic ideology, nutrition affects the body, thought and faith of humans, although foods do not have the same appearance. God has set the highest standard of quality for human food. Methods: This is an qualitative content analysis study based on Quranic verses relying on the interpretations as an ignored aspect of nutrition. To analyze the word Tayyib, first, its meaning was investigated in lexicographers’ studies, and from the sum of their opinions, we came to a comprehensive and obstructive meaning. In order to achieve the standard of Tayyib food, the word Tayyib was analyzed in the Holy Qur'an and semantically examined. Using semantic network design, its semantic core was extracted and, based on it, the indicators of Tayyib food were determined. The authors declared no conflict of interest. Results: Tayyib food is a pure and developmental food that is perfectly in harmony with the body. Also, it is pleasing, clean, tasty and in good condition, and has a beneficial effect. Furthermore, it is non-harmful to the soul and body. Halal food, on the other hand, is anything that is not forbidden and Tayyib is used to mean something which is in harmony with human spirit as against Khabith, which human spirit hates. Conceptually, Tayyib food refers to good, useful, healthy, non-harmful, halal, clean food that is in harmony with human spirit and without any contamination within or in appearance. It refers to a food with complete nutritional values. Conclusion: Tayyib food indices are used as the main elements of a comprehensive and process standard for the entire food cycle from production to consumption. It is considered as a quality standard for optimizing food processes.   Please cite this article as: Zamani H, Naji-Tabasi S, Afkhami-Rouhani H, Ahmadzadeh SM, Shahidi-Noghabi M. Conceptual Explanation of the Food Produciton Cycle Based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat. 2020;6(2):165-179. https://doi.org/10.22037/jrrh.v6i2.21463خلفية البحث وأهدافه: إن تقديم الأنظمة والبرامج الحضارية القائمة على أساس المباني القرآنية يعتبر أحد المسائل الأصلية للمجالات المعرفية والإدارية في المجتمع الإسلامي. فالتغذية تعتبر من أهم أبعاد الحياة، وطبقاً للمباني الإسلامية فإن لها دوراً أساسياً في تأمين السعادة الدينية والدنيوية للإنسان، فللتغذية من وجهة نظر الرؤية الكونية الإسلامية أثرها على جسم الإنسان وفكره وإيمانه. ومن هنا، فإن الهدف من هذه الدراسة تقديم شرح مفهومي للسلسلة الغذائية طبقاً لمعايير الغذاء الطيّب في القرآن الكريم. منهجية البحث: تُصنف هذه الدراسة تحت النوع تحليل محتوى نوعي، حيث تتعرض لأحد الجوانب المغفولة للتغذية، وذلك استناداً إلى آيات القرآن الكريم، واعتماداً على التفاسير. ومن أجل تحليل مصطلح الطيّب فقد تم البحث ابتداءً عن معناه اللغوي في كتب اللغويين، وتم الوصول من مجموع آرائهم إلى معنى جامع ومانع له. ومن ثم وبغرض الوصول إلى معايير الغذاء الطيّب فقد تم القيام بدراسة وتحليل مفهومي لهذا المصطلح على ضوء القرآن الكريم، وتم استخراج المعنى الجوهري له من خلال رسم شبكة مفهومية، وتم استخراج معايير الغذاء الطيّب على أساس ذلك. ولم يظهر لمؤلفي المقالة أي تقرير عن تضاد للمصالح. الكشوفات: إن الغذاء الطيّب هو غذاء طاهر ومكوِّن له ملائمة تامة مع بنية البدن، وهو لذيذ، ومتوافق مع الذائقة، ويطابق الطبع، وله أثر مفيد ونافع للجسم والروح، وليس مضراً ولا مخرِّباً. ويطلق الحلال على الشيء غير الممنوع، والطيّب على الأشياء النظيفة الموافقة للطبع السليم الإنساني. والنقطة المقابلة لذلك هي الخبيث وهو ما ينفر منه الطبع الإنساني. ومن جهة مفهومية فإن الغذاء الطيّب هو الغذاء الحسن والمفيد والسالم الذي لا ضرر فيه والحلال والطاهر والمتلائم مع المزاج والخالي من التلوث الظاهري والباطني، والغذاء ذو القيمة الغذائية الكاملة. الاستنتاج: إن معايير الغذاء الطيّب هي العناصر الأساسية للمعايير الشاملة وهي عملية تعالج كل الحلقات المتسلسلة للمواد الغذائية من الإنتاج إلى الاستهلاك. فهي معايير بمستوى كيفي أعلى من أجل تحسين العمليات الغذائية.   يتم استناد المقالة على الترتيب التالي: Zamani H, Naji-Tabasi S, Afkhami-Rouhani H, Ahmadzadeh SM, Shahidi-Noghabi M. Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran. Journal of Pizhūhish dar dīn va salāmat. 2020;6(2):165-179. https://doi.org/10.22037/jrrh.v6i2.2146

Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

An active edible film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils was developed, and the film’s optical, wettability, thermal, total phenol and antioxidant characteristics were investigated, along with their antimicrobial effectiveness against Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella typhimurium. The film’s colour became darker and more yellowish and had a lower gloss as the levels of ZEO or MEO were increased. Antioxidant activity of the films was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power assays. DPPH was reduced in the range of 19.84–74.12% depending on the essential oil type and concentration. Film incorporated with 3% (v/v) ZEO showed the highest DPPH radical scavenging activity and ferric reducing antioxidant power (IC50 = 4188.60 ± 21.73 mg/l and EC50 = 8.86 ± 0.09 mg/ml, respectively), compared with the control and MEO added film. Films containing ZEO were more effective against the tested bacteria than those containing MEO. S. aureus was found to be the most sensitive bacterium to both ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 387.05 mm2 was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 21.98 for S. typhimurium and 10.15 mm2 for P. aeruginosa. Differential scanning calorimetry (DSC) analysis revealed a single glass transition temperature (Tg) between 16 and 31 °C. The contact angle increased up to 175% and 38% as 3% (v/v) of ZEO or MEO used: it clearly shows that films with ZEO were more hydrophobic than those with MEO. The results showed that these two essential oils could be incorporated into SSPS films for food packaging