Reza Farahmandfar

The poultry industry produces many by‐products such as chicken feet. These by‐products contain a relatively high amount of protein, especially collagen, which is effective for producing gelatin. Gelatin is a biopolymer with unique properties widely used in food and pharmaceutical industries. This study aimed to determine the physicochemical properties of chicken feet gelatin extracted using acidic and microwave treatment, and compared them with a commercial bovine gelatin. The results showed color (L*, a*, b*), gel strength, viscosity, turbidity, gelling and melting temperature, and amino acid composition of chicken feet gelatin were significantly higher quality than those of the commercial one. FTIR analysis showed all the amide bands in acidic gelatin and microwave‐extracted gelatin, but not in commercial bovine gelatin (band B). In temperature scanning and gel formation analysis, the highest melting temperature and gel formation were related to gelatin extracted by acidic treatment. Moreover, the gelatin obtained through microwave extraction exhibited improved quality compared to acidic extraction, showing higher viscosity and gel strength. The microscopic structure of microwave‐extracted gelatin compared to acidic and bovine gelatin had numerous holes and showed the highest turbidity. The structural stability of chicken feet gelatin is more potent than that of commercial bovine gelatin. Therefore, it presents a viable alternative to mammalian gelatins. Furthermore, microwave‐extracted gelatin demonstrated enhanced gel strength, viscosity, and thermal properties, leading to an overall improvement in the quality of chicken feet gelatin.

The use of edible coatings can help reduce the undesired effects caused by the drying process of fruits and vegetables. In this study, the influence of two different edible coatings including basil and chitosan (0, 0.5 and 1 %) on drying kinetic, color, texture and antioxidant activity of apple slices were ...

In this work, the physicochemical properties of commercial guar gum powder were investigated after air atmospheric pressure cold plasma treatment at three different times (5, 10 and 15 min). The results of steady shear flow test showed that behavior of both control and cold plasma treated samples was pseudoplastic. Among ...

Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV. physical (i.e. thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectant in food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods to inactive coronavirus. Heating at 75 ˚C (15-60 min) and 65 ˚C (1 min) was the best temperature to inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV and gamma), the most effective one is UVC rays. The use of disinfectant like chlorinated derivatives also is appropriate way to disinfect food product surfaces.