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Background and Objective:French fries are a food product with an upward consumptuion trend in Iran. Because of high oil uptake during frying, French fries are an energy-dense food item, providing a very large number of calories to the body. Therefore, efforts to reduce the rate of oil uptake by this popular food item would contribute to the public’s health. The purpose of this study was to determine the effects of blanching and coating of potatoes with methyl cellulose and tragacanth on French-fries oil uptake and qualitative properties. Materials and Methods:Strips of potato (Agria variety) were prepared, blanched in water or a calcium chloride solution (0.5%), coated with a solution of methyl cellulose (0.5, 1.0 and 1.5% ), tragacanth (0.5, 1.0 and 1.5%), methyl cellulose (0.5, 1.0 and 1.5% ) and sorbitol (0.5%), or tragacanth (0.5, 1.0 and 1.5%) and sorbitol (0.5%) and deep-fried. Oil uptake, moisture content, and color of the French fries were measured and their sensory properties determined and compared with those of control samples. Results: Blanching and hydrocolloid coatings of the samples brought about a decrease in oil uptake and increases in moisture content and texture tenderness of the potato strips (p<0.01). Blanching in calcium chloride alone reduced oil uptake by 8.61%. In comparison with the control samples, coating with methylcellulose (1.5%) with sorbitol (0.5%) decreased oil uptake from 19.85% to 16.29%. Blanching in calcium chloride resulted in a significant 5%increase in moisture content. The hydrocolloid coatings caused significant increases in moisture content and resistance to cutting of the samples (P<0.01), such that the highest moisture content (44.60%) was obsereved in the samples coated with methyl cellulose (1.5%). Tragacanth at aconcentartion of 1.5% with sorbitol at a concentartion of 0.5% brought about the highest resistance (211/13 Newton) to cutting. The findings also showed that hydrocolloid coatings resulted in significant incremets in the L * b *, a * factors of the French fries color as compared to the control samples. However, there were no significant differences among samples with regard to sensory characteristic. Conclusion:It can be concluded that methylcellulose is a more suitable coating than tragacanth for French fries. A coating containing 1.5% methyl cellulose is the best coating for potato strips due to less oil uptake, higher moisture content, and better texture and color. Coatings of methylcellulose and tragacanth plus sorbitol result in noticeabe differences in oil uptake and other qualitative properties. However, for economic reasons it is not essential to use sorbitol in coatings for potato strips. Keywords: French fries, Fried potatoes, Sorbitol, Methyl cellulose, Tragacanth, Fat reduction

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Background and Objective: One approach to reduce oil absorption during frying is the application of hydrocolloids such as ß-glucan and cellulose derivatives. This has been found to be effective, but has been not studied for shrimp nuggets. The present study investigated the feasibility of prebiotic shrimp nugget production using ß-glucan and carboxymethyl cellulose on an industrial scale. Materials and Methods: Shrimp nuggets were produced using four formulas containing ß-glucan in the core and carboxy methyl cellulose in the batter of the product on an industrial scale. Sensory evaluation was carried out based on the hedonic scoring method on nugget samples to find the best organoleptic formula. The textural properties of the nuggets were evaluated using a texture analyzer and the Warner-Bratzler shear force of the fried shrimp nuggets was determined using an Instron universal testing machine. Results: Textural analysis of the fried samples indicated that the control sample had a significantly higher shear force and hardness than did the other formulations. The shear force and hardness of the CMC+BG product was significantly lower than for the other formulations. Sensory evaluation confirmed that the physical properties and CMC+BG formula had the lowest overall acceptability. Conclusions: In this study, the feasibility of the industrial manufacture of processed shrimp nuggets with acceptable organoleptic properties and reduced fat using ß-glucan and carboxymethyl cellulose was confirmed. The processed shrimp nuggets produced were either low fat and, consequently, low calorie, or provided prebiotic fiber at the recommended level. Processed nuggets are both healthful products and have acceptable sensory properties. Keywords: Processed shrimp nugget, Sensory evaluation, ß-glucan, Carboxy methyl cellulose

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Background and Objectives: Microbial spoilage of meat and meat products leads to the development of off-odors, tissue breakdown, economic damages, and toxic effects to humans. The objective of this study was to assess the microbial properties and efficacy of coriander and lemon oils incorporated with carboxymethyl-cellulose (CMC) to minimize the presence of pathogenic-bacteria in lamb meat. Materials and Methods: CMC films containing coriander and lemon oil (0, 0.1, 0.2, 0.3 and 0.4%v/v film solution) were prepared. Antimicrobial properties of the films were investigated on Staphylococcus-aureus, Escherichia coli, and Pseudomonas-aeruginosa on agar medium. CMC films with 0.4% essence or without essence were wrapped around the meats and stored at 4±1°C for 8 days. The coated and uncoated samples were analyzed periodically to determine microbiological properties (total bacteria count, Coliform, Staphylococcus.spp and Pseudomonas.spp) and pH. Results: Both films containing essence had antimicrobial effects on the nutrient-agar medium against the Escherichiacoli and Pseudomonas-aeruginosa, while they had no anti-microbial effects on Staphylococcus-aureus. As compared with the control samples, significant decrease was observed in total count bacteria, coliform, Staphylococcus.spp and Pseudomonas.spp in lamb meat samples treated with CMC films (p<0.05). The anti-microbial effect of lemon oils on Pseudomonas.spp was significantly greater than coriander. The CMC films with or without essence caused a decrease in pH of the meat samples. Conclusion: The CMC films enriched with essence, especially lemon essence, delayed tissue breakdown, and increases the pH by reducing the bacterial growth. Therefore, use of citrus lemon film as an economical and biodegradable coating has a good potential for increasing the shelf-life of lamb meat at the refrigerator temperature. Keywords: Carboxymethyl cellulose, Coriander essence, Lamb meat, Lemon essence, Shelf-life

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Background: composite films which are consisted of edible and synthetic components are introduced as a novel idea in food packaging industry. Because of different nature of these components, it is problematic to use them in a composite film without any modification on polymer surface. In this study, plasma treatment was used to modify polypropylene (PP) surface and then it was coated by carboxymethyl cellulose (CMC). 

Material and methods: In this study, physical, mechanical and water vapour permeability of bilayer films (PP/CMC) were compared with individual PP and CMC films. In order to perceive the effect of plasma treatment on the properties of bilayer films, a comparison was also done between treated and untreated bilayer films.

Results: Plasma treated PP/CMC films had lower water vapour permeability and better mechanical properties compared to untreated bilayers, individual PP and CMC films.

Conclusion: Application of plasma treated PP/CMC films could have an important role in improvement of barrier and mechanical properties of food packaging.

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Background and Objectives: Microbial contamination of food is one of the most reasons for the loss of food products around the world. Use of active packaging to reduce the microbial contamination of food, in order to eliminate the direct addition of chemical preservatives, is a promising method for preservation of food products.
Materials & Methods: Active films based on chitosan-carboxymethyl cellulose-oleic acid incorporated with different concentrations of cinnamon essential oil (CEO) were produced by casting method. The effect of different concentrations of CEO were examined on the structural, physical, thermal, antioxidant and antifungal properties of the films by methods of XRD, FTIR, contact angle, water vapor permeability, opacity, tensile test, DSC, DPPH and disc diffusion tests.
Results: XRD results revealed a change in the crystalline index of polymer by adding CEO to the films. New bonding formation between the polymer and CEO were shown by FTIR. Addition of CEO increased the contact angle, opacity, elongation to break, and antioxidant properties and decreased ultimate tensile strength, and water vapor permeability of the films. Disc diffusion test results showed antifungal properties of the films containing CEO against Aspergillus niger.
Conclusion: According to the obtained results, due to the high antifungal and antioxidant properties, the produced films are favorable option to use in food packaging applications.

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Background and Objectives: Bioactive packaging systems (coatings/films) are novel technology concepts in food industries. Bioactive compounds such as antioxidants, vitamins, probiotics and prebiotics are designed to be included in coatings or coating materials that directly affect health of consumers. The aim of this study was to assess feasibility of producing prebiotic edible films by adding inulin to the film based on carboxymethyl cellulose and beta-glucan and to investigate film mechanical, barrier and structural characteristics.
 Materials & Methods: In this study, various concentrations of inulin (0, 2 and 4% w/v) were added to carboxymethylcellulose/beta-glucan solutions. Then, mechanical (tensile strength and elongation at break), barrier (oxygen and water permeability), optical (opacity, a, b and L) and structural characteristics of the films were compared with each other.
Results: Inulin included plasticizing effects in all treatments. Thus, tensile strength decreased and hydrophilicity, oxygen permeability and elongation at break increased significantly (p < 0.05). Fourier-transform infrared spectroscopy analysis showed that hydrogen bonds were the major force between carboxymethylcellulose, beta-glucan and inulin, which increased flexibility and water affinity of the films.
Conclusion: Although addition of inulin improved composite films via increases in elongation at break and decreases in oxygen permeability of the composite films, their hydrophilicities increased as well. Therefore, these films include the potentials in cases, where packaging hydrophilicity is an advantage such as edible coating used in food products. However, further studies seem necessary.

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Background and Objectives: Due to the hydrophilic nature of cellulose derivatives which are widely used in food industries, special methods should be used to dissolve these compounds in oil. In this study, carboxymethylcellulose (CMC) was used to increase strength of monoacylglycerol (MAGs) gels. In the present study, simultaneous effects of MAG and CMC on the production of hybrid oleogels were investigated.
 Materials & Methods: Using emulsion-encapsulation method, CMC as a hydrophilic oleogelator was coated on the surface of monoacylglycerols as a lipophilic oleogelator. Relevant oleogels were prepared using 10% concentration of each of the oleogels (CMC90, CMC80 and CMC70) and their physicochemical characteristics [induction period of oxidation, SFC (%), crystallization kinetics] and rheological characteristics [sweep temperature test, sweep frequency test and three interval thixotropy test (3ITT)] were investigated.
Results: Regarding oxidative stability, simultaneous use of MAG and CMC did not significantly increase oxidation of the samples. Nso significant differences were seen between the induction period of crystallization and crystallization rate of the hybrid oleogels. Microstructure images of the samples showed that the hybrid oleogels made with a 30:70 ratio of MAG and CMC included stronger structures, compared to other samples. Rheological assessment showed that the hybrid oleogel included solid-like behaviors based on the frequency and temperature sweep tests. Accordingly, hybrid oleogels demonstrated greater structural recoveries (greater than 70%), compared to the control sample.
Conclusion: In conclusion, CMC is able to strengthen structuring effects of MAG to produce high-strength hybrid oleogels. Therefore, hybrid oleogels can be used as base stocks in production of a variety of margarine and shortening.

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Backgrounds and Objectives: Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageenan on textural, physicochemical and sensory characteristics of chicken nuggets.
Materials and Methods: In the present study, factorial design in a completely randomized design with three levels of methylcellulose (0, 0.1 and 0.5%) and six levels of carrageenan (0, 0.25, 0.5, 1, 1.25 and 1.5%) with three replicates were carried out. In this study, physicochemical characteristics, exudate water assessment, microbiological characteristics, covering levels of the coating, textural characteristics, colorimetry, sensory evaluation and analysis of textural characteristics of the chicken nuggets were carried out.
Results: Results of the study showed that addition of appropriate levels of carrageenan and methylcellulose increased the moisture and decreased quantities of fat in chicken nuggets. Treatment 18 (0.5% of methylcellulose and 1.5% of carrageenan), which included the highest moisture and the lowest fat content, was assessed as the highest score treatment. Reasonable correlations were detected between the sensory evaluation and texture analysis data.
Conclusion: Results showed that using appropriate levels of carrageenan and methylcellulose could produce more desirable chicken nuggets in terms of textural characteristics and juiciness.