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Sahar Rezaei,Karamatollah Rezaei,Maryam Haghighi,Mohsen Labbafi 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.5
Microwave-assisted extraction (MAE) in the presence of ethanol and water as solvents was applied as a modern technique to extract polyphenolic compounds from apple pomace and the results were compared to those of Soxhlet extraction and maceration. Various experimental conditions such as microwave power, extraction time, type of solvent, and solvent to sample ratio were considered for the study. Increasing microwave power (from 90 to 360 W)resulted in lower extraction yields. Ethanol-water (at the ratio of 65 to 35) was the best solvent for MAE. However,for the sake of higher water contribution in the extraction,a ratio of 35:65 (ethanol:water) can be selected for a recovery of -90% at a shorter extraction time. The best solvent to sample ratio was found at 20 to 1 level. When used for the extraction of polyphenolic compounds from apple pomace, MAE was faster than maceration and Soxhlet methods.
Mohammad-Taghi Golmakani,Karamatollah Rezaei,Sara Mazidi,Seyyed Hadi Razavi 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of γ-linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.
Mohammad Ali Najafi,Karamatollah Rezaei,Mohammad Safari,Seyyed Hadi Razavi 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
In this study, effects of 8 different sourdough starters prepared with Saccharomyces cerevisiae, Lactobacillus plantarum, L. acidophilus, and Leuconostoc mesenteroides were investigated on the phytic acid level and mole ratio of phytic acid to zinc in a traditional Iranian bread (sangak). Different sourdough preparations were made and incubated at 30oC for 16 h and added to the dough at 10, 20, and 30% replacement levels. Use of sourdough resulted in a decrease in phytic acid level (also in a decrease in the phytic acid to zinc mole ratio) and corresponding increase in zinc bioavailability index when compared to the commercial sangak bread. The lowest phytic acid concentration and highest zinc bioavailability index were achieved when S. cerevisiae, L. plantarum, and Leu. mesenteroides were used at 30.0% dough replacement with sourdough. This study provides awareness about the negative impacts of higher phytic acid level in the breads,which is particularly the case for sangak bread, and also provides a solution for such issue.
Mohammad Ali Najafi,Karamatollah Rezaei,Mohammad Safari,Seyyed Hadi Razavi 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
Effects of 8 different sourdoughs and their replacement levels at 10, 20, and 30%(w/w) on the volume (of dough), crust hardness, organoleptic, and anti-mold properties of Iranian sangak bread were investigated. Saccharomyces cerevisiae, Lactobacillus plantarum,Lactobacillus acidophilus, and Leuconostoc mesenteroides were selected for the preparation of sourdough samples. The highest dough volume was achieved when sourdough (those having S. cerevisiae) was used at 30%. The highest taste scores were found with the bread sample using the above-mentioned starters at 30% sourdough replacement level. Considering the chewing, appearance, and overall quality of the new products, most of the samples maintained the favorite sensory aspects of sangak bread. Use of lactic acid bacteria and yeast strains as part of the sourdough formulation (followed by the use of sourdough in the dough formulation) resulted in improved crust properties and greater anti-mold activities.
Davoud Salar Bashi,Seyyed Ali Mortazavi,Karamatollah Rezaei,Ahmad Rajaei,Mohamad Mahdi Karimkhani 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
An efficient ultrasound-assisted extraction (UAE)technique was applied to extract total phenolic content (TPC) from yarrow (Achillea beibrestinii). A response surface methodology was employed to evaluate the effects of 4 independent variables (temperature, pH, solvent to sample ratio, and time) on the TPC. The optimum extraction conditions were as follows: liquid to solid ratio 20, pH 6.3, extraction temperature 35oC, and extraction time 35 min. Under the above-mentioned conditions, the experimental TPC was 11.7 mg gallic acid equivalent/g dry matter. EC50 of the UAE extract at optimal conditions was found at 30.6±0.6 mg/L level and total flavonoids (TF)were obtained at 12.6±0.2 mg/10 g sample. Also, the results of HPLC analysis showed that gallic acid and pcoumaric acid were the predominant phenolic compounds in the plant.
Mohammad Hojjati,Seyed Hadi Razavi,Karamatollah Rezaei,Kambiz Gilani 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets (0.78 μm) and microcapsules (7.94 μm), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The stability of microcapsules was examined at 25ºC in light and dark during 16 weeks of storage. The degradation of canthaxanthin was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets.