Samira Yeganehzad

• PhD
• Professor (Associate) at Institute of Food Science and Technology

This study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax and its validation using experimental approach. The main goal is to investigate how the cooling rate affects this process. The necessary physical and thermal properties of the oleogel for modeling were determined through experiments. Additionally,...

Blending biopolymer is a key objective in development of innovative materials and effectively enhances the characteristics of the components to achieve tailored properties. This study introduces five eco-friendly blends in different ratios, created by melt-blending polymers, incorporating Pistacia atlantica subsp. mutica gum into plasticized poly (...

This study investigated a blend of poly (lactic acid) (PLA) and Saqqez gum, with a weight ratio of 70:30, respectively, along with two plasticizers, acetyl tributyl citrate (ATBC) and polyethylene glycol (PEG), at three different concentrations (14%, 16% and 18% by weight of the PLA). The blend was analyzed using differential scanning calorimetry (...

In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed (Salvia hispanica) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a...

For years, cold plasma processing has been used as a non-thermal technology in industries such as food. As interfacial properties of protein play a remarkable role in many processes, this study investigates the effect of cold plasma on the foaming and interfacial behavior of WPI. The objective of this study is to evaluate the effect of different ga...

Baking bread is one of the most important stages of bread preparation. The purpose of this research is to investigate the effect of bread baking substrate to improve the quality of produced bread. In this research, the cast iron substrate was used as a reference surface and two ceramic and clay coatings were applied on the cast iron surface for com...

This study aimed to formulate and characterize the experimental lollipops containing chitosan- zinc oxide nanoparticles (CH-ZnO NPs) and investigate their antimicrobial effects against some cariogenic bacteria. The CH-ZnO NPs were synthesized and characterized by X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) analysis, and...

The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non-nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of...

Vacuum cold plasma (VCP), a novel non-thermal processing technology used to modify the physicochemical properties and functionalities of food materials, was applied to whey protein isolate (WPI). The treatment affects the protein chemistry and, as a result, leads to differences in the behavior in solution and at interfaces. To minimize the undesira...

The root of the licorice plant (Glycyrrhiza glabra) is rich in natural surfactants, called saponins. The beneficial properties of this plant have led to different applications, including its use as a foaming agent. In this research, a theoretical model and its validity are discussed for the liquid drainage of foams made from licorice root extract s...

Licorice (Glycyrrhiza glabra) is a useful plant of the family Fabaceae, with sweet-tasting roots. The root extract of this plant is rich in saponins, so it can be considered a source of natural surfactants. This research provides some applicable information about the dynamic surface tension and foam behavior of aqueous solutions of licorice root ex...

The World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finis...

Abstract Background Fresh in-hull pistachio fruits are very perishable and hence have a limited storage life, with marketers and customers wishing for a longer shelf life. The present research was performed to explore the combined effects of different packaging conditions (ambient atmospheric condition, and passive- and active-modified atmosphere p...

The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acryla...

Abstract Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the properties of HGs. Grape seed oil was used to produce oleogel along with beeswax oleogelator (20%). Sodium alginate dispersion (2%) was mixed in different rat...

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, mor...

In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal shapes of the samples were evaluated. The results showed that...

This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (...

Pistachios were coated with different chitosan concentrations (0%,1%, and 1.5%) and then packaged under different initial gas compositions (ambient air composition: 21%O2, < 0.1% CO2,78% N2, and 10%O2 + 90%N2) in a closed system under different temperatures (5, 12, and 25 °C) to measure respiration rate. The results showed that with decreasing the...

The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments showed that in all samples containing 0....

Chubak (Acanthophyllum Caryophyllaceae) is a shrubby plant with saponin-rich roots. This feature makes this plant to a new source of natural surfactant. This article presents some basic information about the surface activity of Chubak root extract (CRE) and the corresponding purified saponin. The Calendasaponin B and Calendasaponin D were character...

BACKGROUND Foam‐gels are one of the most important multicomponent‐model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure–function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high‐sugar medium...

Abstract In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5, 0.75 and 1 μg) and Chia Oil (1, 3 and 5 mg) were added to the chocolate in the 20 fo...

Barberry is a nutritional and therapeutic crop mostly dried and consumed in bulk. However, the lack of proper packaging leads to the decline of many of its valuable properties. The aim of this study was to investigate the effect of different packaging films on barberries properties during storage. 150 g of freshly dried barberries were kept for 6 m...

Traditionally jelly desserts are sweet, calorie products which are appreciated due to their pleasant texture and a variety of taste. Sweet jelly desserts based on natural polysaccharides contain up to 20 % sucrose. Excessive consumption of sugar leads to various diseases. Number of studies is aimed at the partial or complete replacement of sugar wi...

This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w/w) under variable amount of emulsifier was used t...

Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage pe...

Low-calorie chocolate was prepared using replacement of sucrose by hydrophobically modified inulin (dodecenyl succinylated inulin) as biopolymeric surfactant at different levels (100:0, 75:25, 50:50, 25:75, and 0:100%). The instrumental parameters of produced chocolates before and after storage were compared with their sensory evaluation. Morpholog...

The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (Ficus carica L.) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core. Persian gum was prepared at the concentrations of 1.5, 2 and...

The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour...

Physical destruction and thermal treatment are pretreatment methods used to destroy cell membranes and facilitate the release of solute extraction. In this paper, sugar extraction from carrots under different pulsed electric field conditions (field strengths of 250, 750, and 1,250 V/cm, pulse numbers of 10, 45, and 80, and pulse frequency of 1 Hz)...

Bubble profile analysis tensiometry was used to study the surface tension and dilational visco-elasticity of individual and mixed solutions of β-casein (BCS) and β-lactoglobulin (BLG) at various mixing ratios of the components. The results for the individual protein solutions were analysed based on a new theory, which is applicable in the pre-criti...

Production of barberry hydrogel beads containing suspended pulp was investigated based on reverse spherification method. Beads with different concentration of sodium alginate (0.5%, 0.8%, and 1% w/v) and calcium lactate (1%, 1.67%, and 2.2% w/v) were prepared. Total phenolic content (TPC), antioxidant capacity, membrane thickness, microstructure, h...

This research was conducted to evaluate encapsulated d‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time–intensity method, a model system was developed and time–in...

Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical...

Introduction: Berberis vulgaris is a native plant in Iran and the seedless type gained a reputation for the southern regions of Khorasan. The effect of adding mixture of basil seed gumcarrageenan and xanthan-carrageenan gum on rheological behavior and stability of suspended barberry pulp in syrup was investigated. Materials and methods: Sugar 4.8%...

Essential oils (EOs) are known for uses in various fields such as perfume, cosmetic, pharmaceutical and food industries. Agricultural wastes are among the resources of EOs that produced and disposed of in large quantities annually. Hence, in this study, for the first time, EOs available from pistachio fruit [fruit pistachio shells (FPS) and fruit p...

The research features the technological challenge of producing jelly desserts by replacing gelatin by non-starch polysaccharides of plant, bacterial, and algal origin (separately or in binary mixtures) in order to overcome religious and ethical constraints. The authors focused on the texture which is responsible for gel network formation of dessert...

Effect of different bulk sweeteners including maltitol, isomalt and inulin on the steady and dynamic rheological behaviors as well as chocolate structure was investigated. All the chocolate samples showed shear-thinning behavior, which was mainly affected by the shear rates. Among different rheological models, the power law model was the suitable o...

The rheological properties of egg white adsorbed layer at pH 9 and 7 at air/water interface is investigated in a wide range of dilute to reconstructed egg white solution using pendant drop tensiometer. The aggregation of proteins in the solution bulk influences the adsorption behavior as well as the dilational visco-elasticity (measured at various...

In this study, the effect of guar gum (0.5%–1% w/w), sodium alginate (1%–2% w/w), and calcium chloride (2%–8% w/w) on textural properties of restructuring pimiento strips (RPS) was investigated. The gums were added to the pimiento strip formula, and different quality attributes including rupture force, energy to fracture, hardness, adhesiveness, co...

Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but due to its limitations for consumption, many attempts have been made to use hydrocolloids as replacements. In this research, xanthan...

Textural, mechanical, microstructural and thermal properties of reconstituted pimiento alginate‐guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate‐guar gelling system at ratio 2:1 at different calcium chloride concentrations (2 to 8%) and varying acid conditions including citric and lact...

This paper presents a theoretical model to describe liquid drainage of foams prepared from egg white powder with added an additive while reflecting the validity of the model. Having utilized some simplifying assumptions in the non-linear partial differential equation of the foam drainage, an analytical solution for free drainage was obtained. To co...

Pasteurization process results in undesirable effects on foaming properties and stability of liquid egg white. Persian gum (PG) as native hydrocolloids and Xanthan gum (XG) (in three levels) were added to liquid egg white in order to improve the foaming properties of the final solution prior to pasteurization. The viscosity increment of egg white w...

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and gelatin, belongs to popular confectionery products. The study aims at developing a marshmallow technology with the replacement of gelatin (taking into account religious and ethnic restrictions in human nutrition) with various non-starch polysaccharides. Taking into...

Physical stability during storage is one of the main factors which affect drink quality and has undeniable effect on its marketing success. Whey protein drink sweetened with Iranian date syrup (DS), stabilized with soluble fraction of Persian gum (SFPG), fortified with caffeine and vitamin C was produced. Mixture design method was used to evaluate...

Some food-derived bioactive peptides have demonstrated positive effects on stress reduction. This study was an attempt to evaluate the effectiveness of daily consumption of 12 g of sugar-free chocolate containing 150 mg of αs1-casein (91-100) peptide in alleviating stress in healthy, normal-weight participants. Methods: Salivary cortisol concentrat...

In recent years, the use of sugar sweeteners in chocolate formulations has become particularly important because of the tendency of consumers to consume less sugar content in order to promote health. In this study, sugar-free prebiotic chocolate with a mixture of inulin, maltitol and isomalt sweeteners was produced at various levels (0-38%), and th...

The purpose of this study was to investigate the possibility of producing reduced fat dark compound chocolate in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) and citrem in two levels and two refining times on the characteristics such as moistur...

In recent years, the application of bulk sweeteners have been attracting more research interests to produce sugar free chocolate due to decreasing the amount of calorie intake. In this study, a low-calorie dark chocolate was developed by incorporation of inulin, isomalt and maltitol mixtures at various levels ranging from 0% to 38%. The optimum for...

Physical properties of four common Iranian varieties of canola seeds (Hyola, Okapi, Orient and SLM) were evaluated as a function of their moisture contents. The average seed length and thousand seed mass varied linearly from 1.925 to 2.262 mm and from 3.06 to 4.84 g, respectively. The average diameter, geometric mean diameter, and sphericity varied...

The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing pean...

Skim milk with 8.5% total solids was concentrated to 15 and 20% total solids by vacuum evaporation and inoculated with probiotic Lactobacillus. Yoghurts were incubated at 42 o C and stored at 4 o C. Survival of Lactobacillus, physiochemical (pH, acidity, synersis, and hardness) and sensory properties (taste and texture) of probiotic yoghurts were e...