Journal of Food Measurement and Characterization, May 25, 2021
This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the s... more This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the swelling and thermal properties of low-density polyethylene (LDPE) composite. The migration of nano-clay and nano-silica into food simulants (distilled water, acetic acid 3% and ethanol 95%) was examined within 10 day storage at 40 ℃. It was found that adding NPs into composites could increase the swelling index, mainly in acetic acid 3%. The nanocomposites' thermal properties changed after migration, and crystallinity degree of nanocomposite diminished due to migration of NPs from the film. The migration of aluminum (Al) and silicon (Si) NPs into ethanol 95% was generally higher than migration into acetic acid 3%. Thus, NPs from this type of nanocomposite are more likely to migrate into foods with high fatty acid contents than into aqueous foods.
Journal of Vinyl & Additive Technology, Oct 20, 2022
In this research, migration of bisphenol A from epoxy resin into 64 food simulants including tuna... more In this research, migration of bisphenol A from epoxy resin into 64 food simulants including tuna fish cans, eggplant cans and cherries cans have been measured. The effective of storage time in the range 0–180 days and storage temperature at 25 and 45°C were investigated. Microwave‐assisted extraction and low‐density solvent based on microextraction followed by high‐performance liquid chromatography has been applied to analyze migrated‐BPA. The limit of detection 2.7 ng ml−1 and limit of quantification 9.33 ng ml−1 were obtained for the proposed method. The results confirmed that the migration of BPA has been increased with raising the storage time and temperature. Also, the migration of BPA in oily simulant was higher than acidic simulant. The migrated‐BPA concentration range has been measured in the range 3.42–4165 ng ml−1. The highest amount of migrated‐BPA has been found for simulant of tuna fish cans at 45°C and the lowest amount of migrated‐BPA has been detected for simulant of cherries cans at 25°C.
Iranian Journal of Nutrition Sciences and Food Technology, Sep 10, 2019
The objective of this study is to determine effects of chitosan (CH) coating and modified atmosph... more The objective of this study is to determine effects of chitosan (CH) coating and modified atmosphere packaging (MAP) on postharvest quality and bioactive compounds of 'Hicaznar' pomegranate fruit. Pomegranates were subjected to CH treatment (0% or 1%) and packaged with or without MAP bags. Following treatments, pomegranates were kept at 6 ± 0.5°C and 90 ± 5% relative humidity for 6 months. After 2, 4 or 6 months of storage, fruit were removed from cold storage and kept at 20°C for 7 days to simulate a shelf life period. The untreated fruit was served as a control treatment. CH, MAP and CH + MAP treatments maintained better husk color, titratable acidity (TA) and ascorbic acid (AsA) content, compared to control treatment. CH + MAP and MAP treatments significantly reduced weight loss and husk scald. CH coating alone was the most effective treatment to control fungal decay during cold storage and its effect continued during the shelf life period. The arils of CH-coated fruit were deep red and had highest antioxidant activity, total monomeric anthocyanin (TMA) and total phenolic (TP) content. After 6 months of storage plus shelf life period, control and CH coated fruit became unmarketable while MAP and CH + MAP treated fruit were still marketable. The best results were obtained from CH + MAP treatment for controlling husk scald, decay and weight loss of 'Hicaznar' pomegranate fruits with maintaining visual quality and initial red aril color intensity for 6 months of cold storage plus shelf life.
Background and objective: Every year, large quantities of date palm seeds are produced as byprodu... more Background and objective: Every year, large quantities of date palm seeds are produced as byproducts in date processing and packaging industries, which is discarded or used as lowvalue materials for animal feeds and composts. However, these bioresources may include potentials to produce high-value added products in food industries. The major aim of the current study was to assess phenolic profiles and contents and antioxidant and antibacterial activities of four Iranian date palm seed extracts, namely Zahedi, Kabkab, Mazafati and Rabbi. Material and methods: Total phenolic contents, phenolic compounds profile and antioxidant and antibacterial activities of extracts from four Iranian date palm seeds were assessed using Folin-Ciocalteu, reversed-phase high-performance liquid chromatography, 2, 2-diphenyl-1picrylhydrazyl radical scavenging, agar disc diffusion and broth microdilution methods, respectively. Results and conclusion: Total phenolic contents varied 1480-3380 mg GAE 100 g-1 dw. cinnamic, chlorogenic, caffeic and 3, 5-dihydroxybenzoic acid included the primary phenolic compounds, respectively. Of the varieties, Kabkab and Mazafati seed extracts with IC 50 values of 16.56 and 22.6 µg ml-1 demonstrated the highest and lowest radical scavenging activity, respectively. Results obtained from disc diffusion method revealed that all extracts included inhibitory effects against Staphylococcus aureus, but not against Escherichia coli. Minimum inhibitory concentration and minimum bactericidal concentration of the extracts ranged 1.56-3.125 and 3.125-12.5 mg ml-1 for Staphylococcus aureus, respectively. Based on the findings, Iranian date seeds are good sources of extractable phenolic compounds with notable antioxidant activities, which can be used as natural additives in formulations of various products such as functional foods and dietary supplements. Furthermore, these seeds can be converted to value added products through biotechnological processes.
International Journal of Environmental Science and Technology, Jun 21, 2021
Environmental factors in particular temperature, humidity, and atmosphere of packaging can contro... more Environmental factors in particular temperature, humidity, and atmosphere of packaging can control the postharvest physiology and variations in the chemical composition of horticultural crops during storage. Most fruits and vegetables release ethylene, as one of the simplest phyto-hormones, after harvest. Ethylene initiates ripening, produces softening and degradation of chlorophylls, and ultimately causing deterioration of fresh commodities. There are different methods to reduce ethylene production or inhibit its action to retain fruit and vegetable quality and extend their shelf life. Therefore, ethylene action can be limited at the receptor level (for example 1-MCP and Selenium), or through an effective elimination of released ethylene in the atmosphere. Among the emerging technologies, incorporation of nanoparticles into polymer matrix plays a major role in reducing the permeability of gases as well as absorption of ethylene. Accordingly, the present article reviews the characteristics, application types and effectiveness of ethylene control strategies for perishable commodities and their future aspects. Graphic Abstract
International Journal of Dairy Technology, Sep 27, 2017
The functionality of Zedu gum as a fat mimetic in low-fat brined cheese was studied. The physicoc... more The functionality of Zedu gum as a fat mimetic in low-fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low-fat and full-fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low-fat cheese caused an open microstructure and softer texture in comparison with the control low-fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low-fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low-fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm À1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.
Food packaging requires long shelf life and the monitoring of safety and quality based on interna... more Food packaging requires long shelf life and the monitoring of safety and quality based on international standards. In the past decade, polymer nanocomposites have emerged as a new class of food packaging materials, because they have several advantages, such as enhanced mechanical, thermal, and barrier properties. The larger surface area of nanoparticles compared with their microscale counterparts favours filler-matrix interactions and the performance of the resulting material. A new technology is accepted by the community once it has been tested for its effects on health. There have been some studies on the migration of nanoparticles from packaging material into food/food simulants during storage. It is very important to evaluate the safety of nanocomposite packaging materials used for food products. This review summarizes the characteristics and properties of nanocomposite packaging materials along with their safety problems for food consumers.
Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to... more Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano composites were prepared by melt blending of poly (ethylene terephthalate) pellets and mica nanoparticles. The morphology of PET/mica nanocomposites was characterized by X-ray diffraction and transmission electron microscopy (TEM), showing exfoliated/intercalated structures for different concentrations of mica. The crystallization behavior was studied by differential scanning calorimetry (DSC). Incorporation of mica nanoparticles in PET matrix had pronounced effect on crystallization of poly (ethylene terephthalate). Both crystallization rate and degree of crystallinity increased due to nucleation effect of mica nanoparticles. The results of mechanical test indicated that addition of micas to PET matrix caused to slight diminish of tensile strength and ductility of polymer.
In the present study, the effect of nanoclay and nanomica on the structural, thermal and barrier ... more In the present study, the effect of nanoclay and nanomica on the structural, thermal and barrier properties of poly (ethylene terephthalate) was investigated. The morphology of the papered nanocomposites (Clay and Mica) was illustrated by X-Ray Diffraction (XRD), Transmission electron microscopy (TEM) and Atomic force microscopy (AFM). According to Dynamic Mechanical Thermal Analyzer (DMTA) results, the samples' tanδ values ranged from 0.4 to 0.6. The results of Differential scanning calorimetry (DSC) revealed that the incorporation of nanoparticles increased both the crystallization temperature (Tc) and the degree of crystallization (Xc). Then, the higher aspect ratio of nanomica compared to nanoclay led to higher levels of Xc. A significant water vapor permeability decrease (maximum reduction at 1% loading level of nanomica) of nanocomposites was attributed to an increase in the tortuosity of water vapor molecules path diffusing into the nanocomposites. PET/mica nanocomposites presented larger tortuosity factors compared to PET/clay. As a result, improved barrier properties of nanocomposites were obtained in the case of food packaging.
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological pro... more The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods was also determined and the most suitable method in assessment of flour attributes recognized. The lower bran concentration (extraction rate 64%) in flours showed the better pronounced effect on dough properties yielding strengthened dough. Several expected associations were found among applied methods, in spite of the fact that no significant correlation among all parameters of the methods was observed, some parameters of the measuring methods had very strong correlation (p<0.01) that included farinograph water absorption, tenacity (P), extensibility (L), P/L, swelling index (G) of alveograp...
International Journal of Biological Macromolecules, 2020
A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) w... more A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) were developed using D-optimal mixture design. 20 different blends of components including LDPE, TPS, Cloisite 20A, PEg-MA, EDTA and date palm seed extract in different proportions were prepared. Using trace and counter plots the effects of each component on the mechanical and antibacterial properties of the composites were studied. The results showed that the films containing a mixture of date seed extract and EDTA had notable antibacterial activity against E. coli and S. aureus; however, these components weakened the mechanical properties of the prepared films. At the same time Cloisite 20A nanoparticles strengthened the films mechanical properties. The optimized formulation for the overall best antibacterial and mechanical properties was 67.5 wt% for LDPE, 4.1 wt% for date seed extract, 2.8 wt% for Cloisite 20A and 2.5 wt% for EDTA. The studied properties of the manufactured film samples were close to the values predicted by the model.
Journal of environmental health science & engineering, Jan 12, 2022
PurposeDoogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most... more PurposeDoogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most common packaging for this beverage in Iran. So, chemical substances of the packaging may migrate to the Doogh and endanger human health.MethodIn this research, High-Performance Liquid Chromatography (HPLC) was used to determine the migration of Irganox 1010 and Irganox 1076 from the contact layer and inductively coupled plasma for Titanium dioxide (TiO2) from the second layer of three-layer laminate films into Doogh and acetic acid 3% (w/v). The influence of different storage temperatures and times was investigated by evaluating the samples stored in various conditions. The morphological, thermal and mechanical properties of the film, before and after contact with food simulant were further studied.ResultThe highest amount of Irganox 1010 concentration of the tested samples were 0.8 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.62 ± 0.04 mg/l in Doogh. The highest amount of TiO2 concentration were 0.25 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.12 ± 0.02 mg/l in Doogh. The migration of Irganox 1076 was determined, but it was not detected. The results indicated that the food simulant had no significant effect on the microstructure and thermal properties of the polymer, but it reduced the mechanical properties.ConclusionThe results indicate the possible migrating of Irganox 1010 and TiO2 through laminate packaging into Doogh in some storage conditions. Since the migration value was low, the mentioned film was proven safe for Doogh packaging, imposing no hazards on human health.Graphical abstract
Trends in Food Science and Technology, Aug 1, 2019
Background: recently the safety issues of plastic packaging materials have been taken into consid... more Background: recently the safety issues of plastic packaging materials have been taken into consideration due to increased consumption of plastic packaging for food sector. Migration of plastic materials into packed food can also alter the sensory properties of food, which reduces its acceptability to consumers, and moreover, the effect of these substances on human health. Scope and approach: Many factors can affect the migration of plastic materials to food. Recently, some studies have shown that incorporation of nanoparticles into polymer matrices can influence the release of plastic materials. The purpose of this study was to investigate the effect of nanoparticles on the migration of plastic materials, migration of nanoparticles into food and their related safety issues. Key findings and conclusions: There are several theories regarding the effect of nanoparticles on the reduction of the migration of plastic materials, including the creation of torturous pathway for migrant molecules, as well as acting as crystallization nuclei and an increase in the degree of crystallinity of polymer. In addition, examination of the studies showed that the amount of nanoparticle migration into the food is low.
Journal of Food Measurement and Characterization, May 25, 2021
This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the s... more This study aimed to investigate the impact of adding clay and silica nanoparticles (NPs) on the swelling and thermal properties of low-density polyethylene (LDPE) composite. The migration of nano-clay and nano-silica into food simulants (distilled water, acetic acid 3% and ethanol 95%) was examined within 10 day storage at 40 ℃. It was found that adding NPs into composites could increase the swelling index, mainly in acetic acid 3%. The nanocomposites' thermal properties changed after migration, and crystallinity degree of nanocomposite diminished due to migration of NPs from the film. The migration of aluminum (Al) and silicon (Si) NPs into ethanol 95% was generally higher than migration into acetic acid 3%. Thus, NPs from this type of nanocomposite are more likely to migrate into foods with high fatty acid contents than into aqueous foods.
Journal of Vinyl & Additive Technology, Oct 20, 2022
In this research, migration of bisphenol A from epoxy resin into 64 food simulants including tuna... more In this research, migration of bisphenol A from epoxy resin into 64 food simulants including tuna fish cans, eggplant cans and cherries cans have been measured. The effective of storage time in the range 0–180 days and storage temperature at 25 and 45°C were investigated. Microwave‐assisted extraction and low‐density solvent based on microextraction followed by high‐performance liquid chromatography has been applied to analyze migrated‐BPA. The limit of detection 2.7 ng ml−1 and limit of quantification 9.33 ng ml−1 were obtained for the proposed method. The results confirmed that the migration of BPA has been increased with raising the storage time and temperature. Also, the migration of BPA in oily simulant was higher than acidic simulant. The migrated‐BPA concentration range has been measured in the range 3.42–4165 ng ml−1. The highest amount of migrated‐BPA has been found for simulant of tuna fish cans at 45°C and the lowest amount of migrated‐BPA has been detected for simulant of cherries cans at 25°C.
Iranian Journal of Nutrition Sciences and Food Technology, Sep 10, 2019
The objective of this study is to determine effects of chitosan (CH) coating and modified atmosph... more The objective of this study is to determine effects of chitosan (CH) coating and modified atmosphere packaging (MAP) on postharvest quality and bioactive compounds of 'Hicaznar' pomegranate fruit. Pomegranates were subjected to CH treatment (0% or 1%) and packaged with or without MAP bags. Following treatments, pomegranates were kept at 6 ± 0.5°C and 90 ± 5% relative humidity for 6 months. After 2, 4 or 6 months of storage, fruit were removed from cold storage and kept at 20°C for 7 days to simulate a shelf life period. The untreated fruit was served as a control treatment. CH, MAP and CH + MAP treatments maintained better husk color, titratable acidity (TA) and ascorbic acid (AsA) content, compared to control treatment. CH + MAP and MAP treatments significantly reduced weight loss and husk scald. CH coating alone was the most effective treatment to control fungal decay during cold storage and its effect continued during the shelf life period. The arils of CH-coated fruit were deep red and had highest antioxidant activity, total monomeric anthocyanin (TMA) and total phenolic (TP) content. After 6 months of storage plus shelf life period, control and CH coated fruit became unmarketable while MAP and CH + MAP treated fruit were still marketable. The best results were obtained from CH + MAP treatment for controlling husk scald, decay and weight loss of 'Hicaznar' pomegranate fruits with maintaining visual quality and initial red aril color intensity for 6 months of cold storage plus shelf life.
Background and objective: Every year, large quantities of date palm seeds are produced as byprodu... more Background and objective: Every year, large quantities of date palm seeds are produced as byproducts in date processing and packaging industries, which is discarded or used as lowvalue materials for animal feeds and composts. However, these bioresources may include potentials to produce high-value added products in food industries. The major aim of the current study was to assess phenolic profiles and contents and antioxidant and antibacterial activities of four Iranian date palm seed extracts, namely Zahedi, Kabkab, Mazafati and Rabbi. Material and methods: Total phenolic contents, phenolic compounds profile and antioxidant and antibacterial activities of extracts from four Iranian date palm seeds were assessed using Folin-Ciocalteu, reversed-phase high-performance liquid chromatography, 2, 2-diphenyl-1picrylhydrazyl radical scavenging, agar disc diffusion and broth microdilution methods, respectively. Results and conclusion: Total phenolic contents varied 1480-3380 mg GAE 100 g-1 dw. cinnamic, chlorogenic, caffeic and 3, 5-dihydroxybenzoic acid included the primary phenolic compounds, respectively. Of the varieties, Kabkab and Mazafati seed extracts with IC 50 values of 16.56 and 22.6 µg ml-1 demonstrated the highest and lowest radical scavenging activity, respectively. Results obtained from disc diffusion method revealed that all extracts included inhibitory effects against Staphylococcus aureus, but not against Escherichia coli. Minimum inhibitory concentration and minimum bactericidal concentration of the extracts ranged 1.56-3.125 and 3.125-12.5 mg ml-1 for Staphylococcus aureus, respectively. Based on the findings, Iranian date seeds are good sources of extractable phenolic compounds with notable antioxidant activities, which can be used as natural additives in formulations of various products such as functional foods and dietary supplements. Furthermore, these seeds can be converted to value added products through biotechnological processes.
International Journal of Environmental Science and Technology, Jun 21, 2021
Environmental factors in particular temperature, humidity, and atmosphere of packaging can contro... more Environmental factors in particular temperature, humidity, and atmosphere of packaging can control the postharvest physiology and variations in the chemical composition of horticultural crops during storage. Most fruits and vegetables release ethylene, as one of the simplest phyto-hormones, after harvest. Ethylene initiates ripening, produces softening and degradation of chlorophylls, and ultimately causing deterioration of fresh commodities. There are different methods to reduce ethylene production or inhibit its action to retain fruit and vegetable quality and extend their shelf life. Therefore, ethylene action can be limited at the receptor level (for example 1-MCP and Selenium), or through an effective elimination of released ethylene in the atmosphere. Among the emerging technologies, incorporation of nanoparticles into polymer matrix plays a major role in reducing the permeability of gases as well as absorption of ethylene. Accordingly, the present article reviews the characteristics, application types and effectiveness of ethylene control strategies for perishable commodities and their future aspects. Graphic Abstract
International Journal of Dairy Technology, Sep 27, 2017
The functionality of Zedu gum as a fat mimetic in low-fat brined cheese was studied. The physicoc... more The functionality of Zedu gum as a fat mimetic in low-fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low-fat and full-fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low-fat cheese caused an open microstructure and softer texture in comparison with the control low-fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low-fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low-fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm À1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.
Food packaging requires long shelf life and the monitoring of safety and quality based on interna... more Food packaging requires long shelf life and the monitoring of safety and quality based on international standards. In the past decade, polymer nanocomposites have emerged as a new class of food packaging materials, because they have several advantages, such as enhanced mechanical, thermal, and barrier properties. The larger surface area of nanoparticles compared with their microscale counterparts favours filler-matrix interactions and the performance of the resulting material. A new technology is accepted by the community once it has been tested for its effects on health. There have been some studies on the migration of nanoparticles from packaging material into food/food simulants during storage. It is very important to evaluate the safety of nanocomposite packaging materials used for food products. This review summarizes the characteristics and properties of nanocomposite packaging materials along with their safety problems for food consumers.
Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to... more Nowadays polymer nanocomposites have introduced as a new class of food packaging materials due to their enhanced mechanical, thermal, and barrier properties. In this study PET nano composites were prepared by melt blending of poly (ethylene terephthalate) pellets and mica nanoparticles. The morphology of PET/mica nanocomposites was characterized by X-ray diffraction and transmission electron microscopy (TEM), showing exfoliated/intercalated structures for different concentrations of mica. The crystallization behavior was studied by differential scanning calorimetry (DSC). Incorporation of mica nanoparticles in PET matrix had pronounced effect on crystallization of poly (ethylene terephthalate). Both crystallization rate and degree of crystallinity increased due to nucleation effect of mica nanoparticles. The results of mechanical test indicated that addition of micas to PET matrix caused to slight diminish of tensile strength and ductility of polymer.
In the present study, the effect of nanoclay and nanomica on the structural, thermal and barrier ... more In the present study, the effect of nanoclay and nanomica on the structural, thermal and barrier properties of poly (ethylene terephthalate) was investigated. The morphology of the papered nanocomposites (Clay and Mica) was illustrated by X-Ray Diffraction (XRD), Transmission electron microscopy (TEM) and Atomic force microscopy (AFM). According to Dynamic Mechanical Thermal Analyzer (DMTA) results, the samples' tanδ values ranged from 0.4 to 0.6. The results of Differential scanning calorimetry (DSC) revealed that the incorporation of nanoparticles increased both the crystallization temperature (Tc) and the degree of crystallization (Xc). Then, the higher aspect ratio of nanomica compared to nanoclay led to higher levels of Xc. A significant water vapor permeability decrease (maximum reduction at 1% loading level of nanomica) of nanocomposites was attributed to an increase in the tortuosity of water vapor molecules path diffusing into the nanocomposites. PET/mica nanocomposites presented larger tortuosity factors compared to PET/clay. As a result, improved barrier properties of nanocomposites were obtained in the case of food packaging.
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological pro... more The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods was also determined and the most suitable method in assessment of flour attributes recognized. The lower bran concentration (extraction rate 64%) in flours showed the better pronounced effect on dough properties yielding strengthened dough. Several expected associations were found among applied methods, in spite of the fact that no significant correlation among all parameters of the methods was observed, some parameters of the measuring methods had very strong correlation (p<0.01) that included farinograph water absorption, tenacity (P), extensibility (L), P/L, swelling index (G) of alveograp...
International Journal of Biological Macromolecules, 2020
A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) w... more A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) were developed using D-optimal mixture design. 20 different blends of components including LDPE, TPS, Cloisite 20A, PEg-MA, EDTA and date palm seed extract in different proportions were prepared. Using trace and counter plots the effects of each component on the mechanical and antibacterial properties of the composites were studied. The results showed that the films containing a mixture of date seed extract and EDTA had notable antibacterial activity against E. coli and S. aureus; however, these components weakened the mechanical properties of the prepared films. At the same time Cloisite 20A nanoparticles strengthened the films mechanical properties. The optimized formulation for the overall best antibacterial and mechanical properties was 67.5 wt% for LDPE, 4.1 wt% for date seed extract, 2.8 wt% for Cloisite 20A and 2.5 wt% for EDTA. The studied properties of the manufactured film samples were close to the values predicted by the model.
Journal of environmental health science & engineering, Jan 12, 2022
PurposeDoogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most... more PurposeDoogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most common packaging for this beverage in Iran. So, chemical substances of the packaging may migrate to the Doogh and endanger human health.MethodIn this research, High-Performance Liquid Chromatography (HPLC) was used to determine the migration of Irganox 1010 and Irganox 1076 from the contact layer and inductively coupled plasma for Titanium dioxide (TiO2) from the second layer of three-layer laminate films into Doogh and acetic acid 3% (w/v). The influence of different storage temperatures and times was investigated by evaluating the samples stored in various conditions. The morphological, thermal and mechanical properties of the film, before and after contact with food simulant were further studied.ResultThe highest amount of Irganox 1010 concentration of the tested samples were 0.8 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.62 ± 0.04 mg/l in Doogh. The highest amount of TiO2 concentration were 0.25 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.12 ± 0.02 mg/l in Doogh. The migration of Irganox 1076 was determined, but it was not detected. The results indicated that the food simulant had no significant effect on the microstructure and thermal properties of the polymer, but it reduced the mechanical properties.ConclusionThe results indicate the possible migrating of Irganox 1010 and TiO2 through laminate packaging into Doogh in some storage conditions. Since the migration value was low, the mentioned film was proven safe for Doogh packaging, imposing no hazards on human health.Graphical abstract
Trends in Food Science and Technology, Aug 1, 2019
Background: recently the safety issues of plastic packaging materials have been taken into consid... more Background: recently the safety issues of plastic packaging materials have been taken into consideration due to increased consumption of plastic packaging for food sector. Migration of plastic materials into packed food can also alter the sensory properties of food, which reduces its acceptability to consumers, and moreover, the effect of these substances on human health. Scope and approach: Many factors can affect the migration of plastic materials to food. Recently, some studies have shown that incorporation of nanoparticles into polymer matrices can influence the release of plastic materials. The purpose of this study was to investigate the effect of nanoparticles on the migration of plastic materials, migration of nanoparticles into food and their related safety issues. Key findings and conclusions: There are several theories regarding the effect of nanoparticles on the reduction of the migration of plastic materials, including the creation of torturous pathway for migrant molecules, as well as acting as crystallization nuclei and an increase in the degree of crystallinity of polymer. In addition, examination of the studies showed that the amount of nanoparticle migration into the food is low.
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