Showing 5 results for Balvardi
Hosseini-Sadat Hosseini, Hamidreza Akhavan, Mohammad Balvardi, Parisa Bagheri, Mohadeseh Pakzad-Moghadam,
Volume 16, Issue 88 (6-2019)
Abstract
The Mazafati date is one of the most important export products of Kerman province, which their quality characteristics may change during storage. The use of edible coatings is a new technique for increasing the shelf life of various agricultural products. The aim of this study was to investigate the effect of Aloe vera containing salicylic acid (2 mM) and green tea extract (0.5%) on physicochemical, microbial and sensory properties of stored dates at 4 and 25 °C for 150 days. The results of analysis of variance showed that the coating, temperature and time of storage had significant effects on the evaluated parameters (p <0.05). According to the results, the lowest weight loss was observed in samples coated with Aloe vera containing green tea extract and salicylic acid. This type of coating prevented significant changes in pH, acidity, total soluble solids (°brix), total and reducing sugar contents of date samples compared to the control during the storage period. During the storage period, the pH and total sugar content decreased, and acidity, total soluble solids and reducing sugar content increased. Total phenolic content did not have a clear trend during the storage period and its amount in the coated samples was significantly higher than the control. Aloe vera containing green tea extract and salicylic acid also effectively prevented microbial growth. In addition, panelists gave higher scores to dates coated with Aloe vera containing green tea extract and salicylic acid. The changes in physicochemical, microbial and sensory parameters in the stored dates at 25 °C were significantly higher than that stored at the temperature of 4 °C. In general, the use of Aloe vera containing green tea extract and salicylic acid, and storage at 4 °C is recommended due to the reduction of microbial growth and maintaining the quality characteristics of Mazafati date.
Leila Nosratabadi, Hamid Reza Kavousi, Reza Hajimohammadi Farimani, Mohammad Balvardi,
Volume 16, Issue 89 (7-2019)
Abstract
Studying the microbiota of food materials is important from sanitary, spoilage and technological perspectives. Due to manual harvesting, grading and packaging of date fruit (Phoenix dactylifera L.), it's not surprising to find bacteria of human origin in date fruit products. On the other hand, microbes present in date palm, especially high moisture content fruits, could produce lactic acid and acetic acid and make the fruit sour, so this kind of microbes potentially could be useful especially in food fermentation and vinegar production. In this project, seven varieties of date fruits were examined chemically and microbiologically. Total solid and acidity of dates were between 72% to 86% and 0.06% to 0.78% respectively. Isolated bacteria were identified by 16S rDNA amplification and restriction analysis (ARDRA), sequencing and 16S rRNA gene comparison. The results show Staphylococcus epidermidis, Aerococcus, Bacillus and Leuconostoc mesenteroides are the present bacteria in local date fruits.
Asiye Doosti, Kazem Jafari Naeimi, Mohammad Balvardi, Hamid Mortezapour,
Volume 17, Issue 98 (April 2020)
Abstract
Sheep tail fat is a suitable frying oil due to its good flavor and oxidation stability. This oil with its useful fatty acids can to play beneficial effect on consumer health. The refining processes of sheep tail oil, including its deodorization have high importance in the enhancement of the oil quality. Deodorization is a separation process in which a certain amount of the volatile compounds separator gas passes through the hot oil under vacuum condition and removes the volatile and odorous compounds from the oil. In this study, the ultrasound-assisted deodorization of sheep tail fat was carried out and the effects of temperature, time, and ultrasonic power on odor intensity during the deodorization process were investigated using the response surface methodology. The intensity of the odor was assessed by electronic nose and sensorial evaluation. Also, the fatty acid composition was compared before and after the deodorization process. The results of fatty acids profile showed that about 46.72% of sheep tail oil fatty acids were saturated fatty acids (palmitic, stearic, margaric, and myristic) and the rest (53.28%) was unsaturated fatty acids, which the majority of them was oleic acid (39.67%). According to the results of analysis of variance, the composition and kind of the fatty acids before and after the deodorization were close together and the amount of fatty acids changed slightly during the deodorization. Finally, the optimized conditions at the temperature of 162 °C, the time of 110 min and the ultrasonic power of 165 W were determined using electronic nose and sensory evaluation for ultrasound-assisted deodorization of sheep tail oil.
Reza Hajimohammadi Farimani, Mohammad Balvardi,
Volume 18, Issue 110 (April 2021)
Abstract
Discovering new strains with useful industrial and pharmaceutical capabilities and avoiding the import of microbial strains from three economic perspectives, passive defense and conservation of the country's microbial genetic resources are of great importance. The presence and activity of appropriate microbes is an essential factor in the success of fermentation processes. Fermented foods and beverages are among the most important and best natural sources for discovering useful strains. In this study, samples of traditional date vinegar were obtained from Kerman market and their physicochemical (pH, acidity, total soluble solid, total phenolic compounds, and antioxidant activity) and rheological properties (consistency coefficient and flow behavior index) were investigated, also their microbial population were assessed by molecular methods (ARDRA and 16S rRNA gene sequencing) for the presence of acetic acid bacteria. The result of this study was to identify two species of acetic acid bacteria, namely Acetobacter pasteurianus and Komagataeibacter europaeus. In addition, Lactobacillus sp., Paenibacillus sp. and Staphylococcus epidermidis were detected in vinegar samples. On the other hand, vinegar sample were different in terms of microbial load and the type of available microbes. Date cultivar, production method and vinegar age are the possible causes of this variations. Finally, the application of acetic acid bacteria identified in this study as starter culture for fruit vinegar production is suggested. These bacteria were stored with FCC-10971 and FCC-10973 codes in the Food Culture Collection of Shahid Bahonar University of Kerman and can be ordered by other researchers.
Mohammad Balvardi, Azam Ayoubi, Reza Hajimohammadi-Farimani,
Volume 18, Issue 112 (May 2021)
Abstract
Marmalade is a processed product of some plant organs such as fruit, flower, fruit peel and tuber in which the plant parts used are small and well homogenized. Sugar is used as a sweetener in the preparation of marmalade. In this study, the use of date syrup as a substitute for sucrose used in marmalade formulation was studied. The constrained mixture design was used to achieve the optimal formulation and the effect of sugar substitution with date palm syrup on properties of marmalade was studied. The ingredients used in the formulation were plum paste (35-65%), sugar syrup (0-65%) and date syrup (0-65%). Ten formulas were produced based on the constrained mixture design and their physical, chemical and sensorial properties were investigated. The results showed that plum paste had the greatest effect on increasing the viscosity and total acidity of marmalade, while total soluble solids decreased with increasing the amount of plum paste in the formulation. The L* index of the samples decreased with increasing date syrup and plum paste and the redness of marmalade increased with increasing plum paste. Sensory evaluation of the produced formulations showed that the increase in plum paste increased the consistency, spreadability, color and overall acceptance, while the sweetness and taste and flavor were more affected by the increase in date syrup. Optimal formulation was obtained in the ratios of 58% plum paste, 12% sugar syrup and 30% date syrup and in the optimal formulation the total acidity, total phenolic compounds, and viscosity of marmalade at 20 °C were equal to 2.07 g citric acid/100 g, 112.4 mg gallic acid/100 g, and 3961 cp, respectively.
