0000000000403864
AUTHOR
Seyed Mohammad Bagher Hashemi
Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (Citrus reticulata cv. Bakraei) Juice: Physicochemical and Bioactive Properties
In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, co…
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …
Characteristics of Wild Pear ( Pyrus glabra Boiss) Seed Oil and Its Oil‐in‐Water Emulsions: A Novel Source of Edible Oil
The observed high consumer demand for edible oils with high oxidative stability resulted in notable efforts to investigate wild plants as new sources of oils and fats. In this context, the fatty acid profile, total tocopherols, tocotrienols and phenolic compounds, as well as oxidative stability parameters such as peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT), anisidine value (AnV), and kinetic parameters of wild pear (Pyrus glabra Boiss.) seed oil as a novel source of edible oil were investigated. In addition, the oil-in-water emulsion was prepared from wild pear seed oil. Considering the fatty acid profile, linoleic (56.8±1.4g/100 g oil) and oleic acid (27.4±0.6 g/10…
Recent advancements in lactic acid production - a review.
Abstract Lactic acid, as an organic acid, has essential roles in industrial applications ranging from the food industry to life-sciences. Conventional fermentation methods have been well-studied since late 18th century, but are unable to achieve consumers' expectations regarding both quality and quantity. Therefore, novel technological developments of lactic acid production to increase yield and decrease over-all cost have become the primary goal. Genetic and metabolic engineering are great tools to overcome problems associated with product inhibition, undesired by-product formation, the negative effect of extreme culture conditions and most importantly inefficient use of expensive substrat…
Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil
Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene value…
Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures
Abstract The implementation of ultrasound-assisted bleaching (UAB) is gaining interest in commercial oil refining, as an alternative to the current bleaching procedure (BP), because this technique has several advantages compared to the conventional BP. The mathematical and 3D computational fluid dynamics (CFD) simulation of the influence of ultrasound power, frequency and temperature for predicting microbubble formation and heat transfer in the ultrasonic treatment of soybean oil was assessed in order to optimize the UAB process. The fluctuation frequency and wave speed showed opposite effects on system response to the imposed pressure pulse. As the bubble radius shrinks to zero (after bubb…
Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties
International audience; The impact of continuous and pulsed ultrasound pre-treatments (15, 30 and 45 min) followed by conventional hydrodistillation on the characteristics of extracted essential oils (EOs) from dried leaves of Aloysia citriodora Palau was evaluated for the first time. Chemical composition of EOs, antibacterial and antioxidant activities, as well as the contents in heavy metals (iron, copper, lead, arsenic, and cadmium) were determined. Pretreating the leaves with ultrasound (continuous and pulsed), before hydrodistillation, resulted in shorter extraction time (93.81–121.16 min) and higher extraction yields (2.8 (v/w) %) (p < 0.05), compared to the non-sonicated leaves (extr…
Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0 ± 0.1 to 8.63 ± 0.38 log CFU/mL during fermentation (37 °C for 48 h) (p < 0.05) and decreased from 8.63 ± 0.38 to 7.14 ± 0.21 log CFU/mL after storage (4 °C for 28 d). Antibacterial activity against S. Typhimurium and E. coli O157:H7 was observed in fermented sweet lemon juice. Immediately after fermentation, pH, lactic acid and antioxidant capacity of the samples increased, while glucose and fructose, total acidity, citric acid and phenolic decreased. During storage, phenolics, and antioxidant decreased in both fermented and non-fermented…
Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil
The oxidative stability, as well as the chemical composition of Amygdalus reuteri kernel oil (ARKO), were evaluated and compared to those of Amygdalus scoparia kernel oil (ASKO) and extra virgin olive oil (EVOO) during and after holding in the oven (170 °C for 8 h). The oxidative stability analysis was carried out by measuring the changes in conjugated dienes, carbonyl and acid values as well as oil/oxidative stability index and their correlation with the antioxidant compounds (tocopherol, polyphenols, and sterol compounds). The oleic acid was determined as the predominant fatty acid of ARKO (65.5%). Calculated oxidizability value and an iodine value of ARKO, ASKO and EVOO were reported as …