Student:

Dina Shahrampour

Supervisor:

Seyed Mohammad Ali Razavi

Project Title:

Evaluation of characteristics of biodegradable active film based on eremurus root gum containing rosemary essential oil for packaging of chicken fillet

Project Abstract:

Chicken meat is highly susceptible to microbial spoilage due to its protein content and high humidity and pH of about 5.5-7 and has a short shelf life (3 days) in the refrigerator. In addition, chicken fillets will be more susceptible to spoilage due to the removal of the skin and the cutting of the meat. In recent years, the use of biodegradable active natural films and coatings on the surface of various types of meat has received much attention in various studies, which are a good alternative to plastic packaging. This type of packaging, while reducing microbial spoilage by releasing antimicrobial compounds on the surface of food, delays the oxidation of lipids and maintains the quality of meat during storage in the refrigerator. These films have a good ability to prevent the transfer of oils and respiratory gases, but moisture permeability is one of the disadvantages of these films that can be amend by adding active compounds such as essential oils. Todays, plant gums and mucilages, such as eremurus root gum, are readily available as a new source of carbohydrates and are considered a good option for the production of edible films and coatings due to their naturalness and low price. Therefore, the purpose of this study is to produce active films based on eremurus root gum containing rosemary essential oil and evaluate their various properties. The efficiency of active films produced on the surface of chicken fillet meat will also be investigated in order to increase its shelf life during refrigeration.

Student:

Supervisor:

Seyed Mohammad Ali Razavi

Project Title:

Production and evaluation of functional properties of poultry gelatin nanoparticles

Project Abstract:

Polymer nanoparticles (NPs) can be prepared from two types of materials, which include: materials of natural origin and synthetic or synthesized materials. The use of synthetic materials faces problems such as toxicity, and the use of materials of natural origin to eliminate this problem is of interest to scientists. Gelatin (derived from animal collagen) is an attractive material for the production of nanoparticles that has low antigenicity. The type of tissue or source from which the gelatin is extracted and the hydrolysis process affect the physiochemical properties of the gelatin. Studies show a 30 percent increase in demand for edible and non-edible gelatins in the world, while the largest volume of gelatin production comes from mammalian sources (cattle and pigs). Today, there are health, cultural, and religious concerns about mammalian gelatin consumption. This has led us to use non-mammalian sources (poultry by-products) for this research. These sources have a good potential as a substitute for mammalian sources for gelatin extraction, which comparing their rheological, functional and physicochemical properties with mammalian sources, indicates their superior technological and nutritional quality. To the best of our knowledge, studies on the fabrication and characterization of poultry gelatin nanoparticles have not been performed.

Student:

Supervisor:

Seyed Mohammad Ali Razavi

Project Title:

Characterization of rheological, thermal and structural property of Milk Protein Concentrate (MPC) from complex coaservate process

Project Abstract:

Cow's milk contains 3 to 3.5 percent protein. 80% of this protein is casein and 20% is serum protein, which is called whey protein. Ultrafiltration method is commonly used to produce milk protein concentrate( MPC) but the cost of repairing uf filters is very high. One of the alternative methods to produce MPC is to use the coasarvate complex method. In this method, a negatively charged protein interacts with a positively charged polysaccharide under appropriate environmental conditions to form two separate aqueous phases. This way, MPC can be produced at a low cost. The aim of this study was to investigate the rheological, thermal and structural property of milk protein concentrate produced by the complex coaservate method.