Iran is one of the largest pomegranate producers in the world, with a local area under extensive cultivation of more than 70,000 hectares and an annual production of about one million tons (Ahmadi et al., 2019). The extraordinary level of pomegranate cultivation and its increasing production typically induces us to devote particular attention to proper storage and postharvest effective control of contributing factors which naturally causing spoilage and waste.Recently, the use of ready-to-eat nutritious fruits and vegetables has been increased due to improving consumers' food habits.Pomegranate arils (edible part of the fruit) have become enormously popular, as they are so wealthy in sugar, pectin, ascorbic acid, ellagic acid, amino acids, minerals, fibers, anthocyanin, phytoestrogens, and flavonoids. In this manner, it undoubtedly contains
A B S T R A C TBackground and Objectives: Preparation and evaluation of nanocomposite films have become prevalent in recent years. Depending on the purpose of using the film, and considering the effects and interaction effects of nanomaterial and other modifiers on the film properties, the amounts of nanomaterials and modifiers should be optimized. The effects of montmorillonite (MMT), glycerol (GL), and their interaction effects on the properties of polyvinyl alcohol-montmorillonite (PVA-MMT) films were evaluated in this research. Materials and Methods:PVA-MMT films were produced based on a full factorial experiment in a completely randomized design (CRD) with 16 treatments and three replicates. There were two factors with four levels: MMT (0, 5, 12, and 20% weight per weight of polymer W/WP), and GL (0, 10, 30, and 50% W/WP). The films were characterized by mechanical properties, opacity, water vapor permeability (WVP), and color.Results: MMT increased tensile strength (TS), b*, yellowness index (YI), and opacity of the films. MMT, however, reduced elongation (E%) and WVP of the films. The effect of GL on the films was quite opposite the MMT. In addition, the interaction effects of MMT-GL on WVP, YI, and b* were significant (p<0.01). MMT contents could reduce WVP just in the presence of GL in the films, while GL contents could increase WVP at all MMT concentrations. Furthermore, MMT contents could increase YI of the films at all GL concentrations, while GL could increase YI just at 20% MMT content. Strong affinities of MMT, and GL with PVA were proved by FTIR. Conclusions:Considering the target of utilizing PVA-MMT films, appropriate concentrations of MMT, GL, and their proper combination should be selected.
Methylcellulose-montmorillonite films were prepared via solvent casting method. The effects of different ultrasound times (0,15,30, 45, 60, and 75 min) on the properties of methylcellulose-montmorillonite films were evaluated. Fourier transform infrared and X-ray diffraction were applied to investigate and prove the effects of ultrasound time. The films were characterized by mechanical properties, opacity, water vapor permeability, yellowness index, and color. Ultrasound time significantly affected the characteristics of the films, except for elongation. Maximum tensile strength, opacity, YI, and b* as well as minimum L* and water vapor permeability were related to 60 min. The results from X-ray diffraction and Fourier transform infrared verified the effects of sonication time on the films properties, especially for 60 min. The Fourier transform infrared spectrum related to 60 min had more new and sharper peaks. The maximum compactness and strength of methylcellulose-montmorillonite films and the highest X-ray diffraction peak were also attributed to 60 min. Using ultrasound radiation for the production of such films is strongly recommended. To obtain the best quality and reach the required properties, considering the aim of the films, optimization of sonication time is mandatory.
One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non‐Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.
Gelatin is a valuable protein source and a commercial hydrocolloid which is particularly applied for food, pharmaceutical, and photographic industries. Commercial gelatin is basically from pig and cow, which because of religious reasons and risk of transmission of Bovine spongiform encephalopathy (BSE) respectively, not acceptable to use. Therefore gelatin extraction from fish, and especially it , s waste has considerable importance. In the present study, after the extraction of gelatin from economic fish skin of carp (Cyprinus carpio), various formulations of this gelatin with cow , s gelatin have been used in ratios of 0, 25, 50, 75 and 100% to pastill production.
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