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

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect

Anthocyanin pigments, which the peel of eggplant is rich in, contribute to food quality because of their function in color, appearance, and nutritional advantages. For the first time, this study aimed to optimize the composition of the extracting solvent as three factors: factor A (ratio of ethanol to methanol 0–100% v/v), factor B (ratio of water to alcohol 0–100% v/v), and factor C (citric acid in the final solvent 0–1% w/v) using response surface methodology (RSM), central composite design (CCD) with α 2, and two repeats in axial and factorial points and four central points, for maximum total phenolic content, total anthocyanin content, extraction yield, antioxidant activity in terms of DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) assay of the eggplant peel dry extract assisted by ultrasound (200 watts power, frequency of 28 kHz) in 60 °C for 45 min has been investigated. The best optimal formulas determined using RSM for the final solvent comprised optimal formula 1 (i.e., ethanol-to-methanol ratio 59% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.47%), and optimal formula 2 (i.e., ethanol-to-methanol ratio 67% and water-to-alcohol ratio 0%, and citric acid in final solvent 0.56%). In general, an alcoholic–acidic extract of eggplant peel made with an ethanol–methanol solvent including citric acid can be used in the food industry as a natural source of antioxidants and pigment

Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization

Abstract Background Berberis vulgaris L. is a valuable source of natural antioxidants, polyphenols, and anthocyanins compounds. Advanced extraction methods can increase extraction efficiency. This study investigated the efficiency of pulsed electric field, vacuum-cold plasma, and enzymatic pretreatment for anthocyanins extraction of Berberis vulgaris L. Results Total polyphenols (TP), total anthocyanin (TA), and physicochemical properties of Berberis vulgaris L. were investigated. The pulsed electric field at three levels of electric intensity (3000, 5000, and 7000 V/cm) and three pulse numbers (50, 75, and 100) were applied. 7000 V/cm with the pulse number of 100 was the best condition for anthocyanin extraction (amounts of anthocyanin and polyphenol extraction were 260.28 mg/L and 462.75 mg/L, respectively). The vacuum-cold plasma was carried out at the power of 60, 70, and 80 w at different times (1, 3, and 5 min). The optimum conditions for vacuum-cold plasma were 80 w for 5 min, and anthocyanin and polyphenol amounts were 256.32 mg/L and 433.71 mg/L, respectively. The optimal conditions of enzymatic pretreatment for the maximum yield were 1.5% enzyme concentration at 60 °C (the values of extracted anthocyanin and polyphenol were 279.64 mg/L and 484.93 mg/L, respectively). Conclusions Different extractionpretreatments demonstrated that the enzymatic pretreatment resulted in the highest extraction of anthocyanins and polyphenols from Berberis vulgaris L. Therefore, pectinase can act as a potential assisted extraction for the extraction process. Graphical Abstrac

Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions

The purpose of this research was to investigate Baneh gum (BG) properties and prepare Pickering emulsion stabilized by BG particles at different concentrations (0.1, 0.3, 0.5, and 0.7 % (w/w)). Average size of the particles was 948 nm, and the SEM images confirmed the presence of the particles. Surface and interfacial tension of the BG particles were 48.39 and 15.36 (mN/m), respectively. Contact angle of water- and oil-BG particles was 99° and 42.68°, respectively, which can stabilize oil-in-water emulsions. Increment of the Pickering particles concentration decreased the size of the emulsion droplets and increased the emulsion stability (p ≤ 0.05). The size of emulsion droplets was in the range of 1.65–1.76 μm and the highest zeta potential value was obtained by 0.7 % (w/w) BG particles (−30.02 mV). It can be concluded that increasing BG particles to 0.7 % resulted in creating the most stable emulsion

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