فصلنامه پژوهش های صنایع غذایی
سال سی و سوم شماره 4 (زمستان 1402)

Considering that the tuna fishes are used as raw material for canning therefore it is necessary to identify the suitable method of catching and keeping them in order to maintain thequality of the raw material. Usually, changes in fish after catching until consumption or processing may be due to reasons such as chemical and enzymatic reactions, oxidative spoilage and bacterial growth, which cause the production and increase of some chemical compounds such as total volatile nitrogen, peroxide number, thiobarbituric acid, change in pH results in a decrease in the quality and shelf life of the fish (Rezaei and Hosseini, 2008), so the proper method of fishing and the correct method of storage and transportation after catching can play an important role in controlling these changes and creating the desired quality in fish and its products include canned fish. The principle components of this fishes muscles are water, fat, protein, minerals and vitamin compounds. Biochemical methods based on production of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and lipid oxidation have also commonly used to evaluate fish quality (Jinadasa et al., 2015). Thunnus tonggol and Thunnus albacares belongs to the family Scombridae and they are pelagic large size marine fish (Jinadasa et al., 2015).. Thunnus tonggol and Thunnus albacares fisheries are of crucial importance to Iran due to their economic importance of fresh, frozen and canning trade. The aim of this study is therefore to determine the nutritional value and quality of the Thunnus tonggol and Thunnus albacares that landed in Chabahr coast using somechemical indices, to established the limit of acceptability and determine if the type of catching and storage as effects on the rate of deterioration.

The samples studied in the present research are Thunnus tonggol and Thunnus albacares fishes with average length and weight of 69.50±2.62 cm and 4123±69.45 gr and 75.00±11.115 cm and 7399±103.44 gr respectively, which were caught by local fishermen using fishing boats using two methods of fishing with hooks and gillnets, and until they reached the shore of Briss in Chabahar, they were in ice in some boats and in others they were kept frozen. After landing the fishes on the beach for qualitative evaluation, the studied samples were divided into 8 groups based on the type of fishing method (hook and gillnet) and the method of storage after catching (keeping in ice and freezing) on the float. The standard method of AOAC (2005) was used to measure the proximate compositions include moisture, crude protein, crude fat, and crude ash of the samples. The determination of the pH value was performed according to Chen et al. (2019). The determination of the TMA and TVB-N value was performed according to Li et al. (2019). Peroxide value was measured according to the iodometric method provided by Egan et al. (1979) through fish oil extraction using methanol-chloroform and anisidine index was performed according to the AOCS (1998) method with a standard number of 90-18 Cd based on the reaction between the anisidine reagent diluted in Glacial acetic acid with aldehydes in the fat sample.

In the present study, the results of the proximate composition in the muscles of Thunnus tonggol and Thunnus albacares fish species showed that the moisture content was above 70-75% in all groups of fish, except for the Thunnus tonggol fish caught with the hook method and kept in freezing condition. Usually, the largest percentage of biochemical compounds in the fish body is made up of water, which is less than 80% in medium-fat fish such as tuna (Amiri et al., 2015). Tuna fish have high protein (22.26-22.2 gr per 100 gr of muscle) and low fat content (0.2-2.70 gr per 100 gr of muscle) and high moisture content in fish with low fat content (Rani et al., 2016), that this was also observed in the present study. The amount of moisture and protein in Thunnus tonggol fish was slightly higher than Thunnus albacares fish. The difference in the proximate composition of fish may be due to feeding or fishing ground and season (Ali et al., 2020). In terms of fat content, Thunnus tonggol fish had more fat than Thunnus albacares fish, but the percentage of fat in both species was less than 5%. Usually, the amount of fat in tuna fish is less than 5% and they are classified as lean fish (Bahurmiz, 2019). The amount of ash was not much different in both types of Thunnus tonggol and Thunnus albacares fish, this issue shows the same nutritional value of Thunnus tonggol and Thunnus albacares fish in terms of minerals, because ash is a indices for measuring the mineral content of different foods, including fish. The amount of moisture, fat and protein in Thunnus tonggol fish caught with gillnet and kept in frozen state has decreased significantly compared to other fish groups (p<0.05), but there was no difference in the amount of ash between different groups of Thunnus tonggol fish (p>0.05). The reduction of protein in food products stored at freezing temperature can be caused by protein denaturation as a result of the increase of ionic bonds in the intracellular tissue, followed by the migration of water to the extracellular tissue.The reduction of fat during the storage period of fish may be due to the activity of enzymes involved in the hydrolytic spoilage of fat and its conversion into free fatty acids (Kusuma et al., 2017). In Thunnus albacares fish, except for the moisture, which was significantly reduced in the group of fish caught with gillnet and kept in frozen state compared to other groups (p<0.05), the amount of other proximate compounds did not differ significantly between different groups of fish (p>0.05) and the highest amount of these compounds was related to the group of Thunnus albacares fishes caught with hooks and kept in frozen condition. The measurement of chemical quality indicators showed that the pH level in Thunnus tonggol fish caught with gillnet and kept in ice increased significantly (p<0.05) and in Thunnus albacares fish caught with hooks and kept in freezing condition, decreased significantly (p<0.05). The decrease in pH indicates the phenomenon of glycolysis and as a result the production of lactic acid and its subsequent increase to a value higher than 7 also indicates the loss of quality due to the production of volatile compounds and the start of autolytic activity (Done et al., 2018). The peroxide value, thiobarbituric acid and TMA in the groups caught by the hook method and kept in the frozen state was significantly lower than the other groups, but the anisidine index did not show significant difference in all the fish samples (p>0.05). The amount of TVB-N in Thunnus tonggol fish had no significant difference and in Thunnus albacares fish it was 13.21 ± 1.53 mg/100g in the method of catching with gillnet and kept in ice, it was significantly higher than other groups (p<0.05). The amount of these compounds was lower than the acceptale limit (Jinadasa et al., 2015), which indicates the proper quality of the fish

Overall, the results of this study showed that fishes caught with hooks and kept in frozen condition have better nutritional value and quality than the other groups.

Inroduction: Rice is one of the main food crops consumed by a huge global population. The by-‎products of rice after milling are germs, broken rice, and bran. Bran is the most favorable by-‎products of rice and wheat. Rice bran is a source of fiber with the balance level of soluble and ‎insoluble dietary fiber, high amount of minerals, and vitamin. Rice bran is rich in nutrients such ‎as protein (15%), fat (20%), and fiber (10%). It also provides a rich source of vitamins and ‎minerals such as thiamin, niacin, aluminum, chlorine, iron, magnesium, phosphorus, potassium, ‎and sodium. Also rice bran has some antioxidants such as ferrulic acid, tocopherol, oryzanol, ‎and tocotrienol. It contains lysine nearly 4 times higher than rice due to having the out layer of ‎rice. On the other hand, the use of probiotic foods, especially probiotic dairy products, in the ‎consumers community is much preferred rather than probiotic pharmaceutical products, ‎therefore, the development of probiotic food products seems necessary. The aim of ‎this study was to produce a probiotic fermented dairy beverage containing Bifidobacterium ‎bifidum, Lactobacillus casei, and rice bran extract. Rice bran was obtained from a ‎rice milling complex in Amol and sterilized in an autoclave at 160°C for 1 hour. Then, 100 ‎grams of bran was mixed with acetate buffer solution with pH equal to 5, 200 ml of distilled ‎water along with 5% (weight/volume) of phytase enzyme and heated at 37 degrees Celsius for ‎‎60 minutes. The liquid phase was separated from the solid phase by filter paper and the bran ‎extract was separated by a centrifuge (6000 g, 15 minutes). Formulation of dairy drink ‎containing rice bran extract was prepared using the following components: 50% (v/v) skim milk ‎containing 5% (w/v) sucrose and 0.5% (w/v) pectin with low methoxylation degree, 20 % (v/v) ‎of cheese juice and 30% (v/v) of rice bran extract. In formula A, the bacterial culture only ‎contains starter cultures (Streptococcus thermophilus and Lactococcus lactis, 0.01% by ‎volume/volume), and in formulas B and C, it includes probiotic culture (Lactobacillus casei or ‎Bifidobacterium bifidum, 0.01% by volume/volume and The final population was 7 logcfu/ml). ‎The control sample was prepared without adding rice bran extract. After preparing the base ‎formulation and before adding the bacterial culture, the thermal process was performed at 90°C ‎for 5 minutes and cooling to 42°C. The starter culture was added and mixed, cooled to 37°C, ‎and then probiotic bacteria were added. The formulation was kept in a greenhouse at 37°C for 3-‎‎4 hours until the pH reached 4.5. In the next step, homogenization was done with a homemade ‎stirrer to break the clots. Drinks were stored in 250 ml glass bottles with lids at refrigerator ‎temperature (4±0.5 °C) for 21 days and tested at 7-day intervals.Survival of probiotic bacteria, ‎chemical and physical properties, the content of phenolic compounds (TPC), antiradical activity, ‎and sensory properties were evaluated. The results showed that incorporating rice bran ‎extract in a dairy beverage containing probiotics increases the activity of bacteria to produce ‎acid and reduce pH. The activity of Bifidobacterium bifidum in acid production was higher than ‎that of Lactobacillus casei, and samples containing rice bran extract and Bifidobacterium ‎bifidum have lower pH and higher titratable acidity. The samples containing Bifidobacterium ‎bifidum showed lower total solids and viscosity than the samples containing Lactobacillus casei, ‎which indicates higher activity in the production of enzymes that decompose substrates in the ‎culture medium. TPC and free radical scavenging potential in probiotic beverages increased ‎during the storage period and its level was higher in the beverage containing Bifidobacterium ‎bifidum (74% radical scavenging) than the samples containing Lactobacillus casei (70% radical ‎scavenging). The addition of rice bran extract to the milk based medium improved the survival ‎of both probiotic bacteria by more than 20% due to the prebiotic activity of the extract. The ‎physical stability of the samples was checked using the precipitation formation technique ‎‎(coagulation technique). No significant difference was observed between the control samples ‎containing Bifidobacterium bifidum and Lactobacillus casei, but the amount of sediment formed ‎in the samples containing rice bran extract was slightly higher than the control samples .The ‎amount of precipitation increased slightly with increasing storage time, which could be due to ‎the presence of suspended bran particles in the product, despite the two-stage filtration of the ‎extract. Therefore, in order to solve the phenomenon of phase separation between the soluble ‎component and the insoluble component, stabilize the product and stabilize the colloidal ‎systems, an emulsifier or stabilizer such as carboxymethyl cellulose should be used.‎‏ ‏‎ ‎ The results of this study showed that rice bran (agricultural waste) extract acts as a ‎prebiotic in the presence of probiotic bacteria‏ ‏‎ (symbiotic and synergistic effects are observed), ‎and this synbiotic product has a high potential to be presented to the consumer market as a ‎functional food due to its significant content of phenolic compounds, antioxidant activity and ‎high survival and activity of probiotics.‎

The use of plastic packaging to cover food faces many challenges due to reasons such as non-degradation and migration of toxic chemicals such as bisphenol A, alkylphenol, octylphenol, phthalates, lead, etc. Therefore, other coatings have been focused in the food industry, which can be called edible composite films, which are considered as one of the basic ways to control the physiological, microbial and physicochemical changes of food. Films containing gelatin have good mechanical resistance and this substance can be used in the production of edible film due to its gelling properties (the presence of proline and hydroxyproline amino acids). Gelatin can form an edible layer to protect against desiccation, light and oxygen. However, gelatin films have relatively poor mechanical properties and water resistance. Adding compounds including plant essential oils is one of the ways to improve the physicochemical properties of gelatin layers to strengthen their structure. However, gelatin film has poor antimicrobial and antioxidant properties and is therefore not suitable for packaging perishable food and meat products.The use of plant essential oils in biodegradable films improves the antimicrobial, antioxidant and permeability effects of hydrophilic films. On the other hand, the combination of essential oils with films reduces the loss of volatile compounds of essential oils during storage, so the essential oil remains in a high concentration and for a longer time on the surface of the food product.In order to reduce the consumption of antibiotics, chemical additives and preservatives, natural antimicrobial substances can be used in the composition of these packages. In recent years, in research related to the production and evaluation of edible films, plant essential oils such as clove, cinnamon, ginger, and basil essential oils have received much attention for microbial protection, delaying chemical and microbial spoilage, and reducing food waste. In general, essential oils are volatile natural compounds that are secondary metabolites of GRAS-listed plants. The essential oils obtained from different plants have extensive antioxidant properties, which are related to the presence of hydrogen-containing groups in their chemical structure. Common sage (Salvia officinalis) is a perennial and herbaceous plant, with straight roots and many branches, and has the highest amount of volatile compounds, including camphor, alpha and beta thujone. Among the spices, sage is often used in pharmaceuticals as a spice that has an essential oil with good antimicrobial and antioxidant properties. The purpose of this research is to investigate the antioxidant properties of sage essential oil in the production of gelatin film with sage essential oil.In recent years, many studies have been conducted on natural preservatives. Researchers have demonstrated the use of plant essential oils to protect all types of food against spoilage and disease causing microorganisms. The name salvia is derived from the Latin word meaning to heal. This plant has received special attention since ancient times, it is the most valuable medicinal type of dark mint and has important therapeutic properties. Sage is used in traditional medicine as an effective medicine to treat the effects of insect bites, anti-poison and tonic to strengthen the soul, body and prolong life and as a tonic, anti-rheumatic and chronic pain reliever, antimicrobial, anti-bloating and pain reliever. In terms of its chemical composition, sage leaves contain volatile essential oil, saponin and a bitter substance called picrosalvin with the property of facilitating digestion, diuretic, astringent and stopping the growth of bacteria and organic acids. Sage essential oil is amber and is very rich in terms of camphor content, and the amount of essential oil and the amount of cineole in the essential oil is the highest during the flowering and opening of the flower. The amount of cineole in the essential oil is about 25% in the essential oil of fresh dried branches. In the Middle Ages, sages of traditional European medicine used sage to treat constipation, cholera, colds and gout diseases, chronic rheumatism, Alzheimer's, liver disorders, epilepsy, nervous vertigo and paralysis, and to strengthen muscles. So far, several species of the genus Salvia, for example S. sclarea, S. hypoleuca, S. officinalis, S. syriaca, have been studied and identified and researched. Almost all types of sage are used in traditional medicine. Since ancient times, the leaves of the sclera plant have been used as a tonic and anticonvulsant. The conducted research considers the presence of some compounds in the essential oil of these plants, such as thujone, cineol and camphene, to be responsible for the antimicrobial, antioxidant and possibly anti-cancer properties of sage.

The tests performed in this research include physical and chemical tests (solubility, water vapor permeability, thickness and turbidity), mechanical tests (elongation to breaking point, tensile strength and Young's model), measurement of antioxidant property and antimicrobial activity. All experiments were performed in three replicates (3 subjects) in a completely randomized design. One-way analysis of variance (ANOVA) and average comparison of data were performed based on Tukey's test using Minitab18 software at a confidence level of 95%.

In this research, all mechanical parameters were significant (p<0.05) and the highest amount of tensile strength, elongation at break point and Young's model in the treatment was 2.5%. In the treatments of the films, the lowest solubility and permeability were observed in concentrations of 3.75% and 2.5% of essential oil, respectively. In the experiment, the turbidity of the 2.5% and 3.75% treatments was not significant (p > 0.05) and at the concentration of 1.25% essential oil, it had the highest value and thickness of 0.05 mm. The addition of plant essential oils was also significant on the antioxidant properties of edible films (p<0.05). Antimicrobial activity of the film was measured by disk diffusion method. In this experiment, the largest inhibition zone diameter in the concentration of 3.75% essential oil was related to Staphylococcus aureus with the average inhibition zone diameter of 11.11 mm. The average inhibition zone diameter for Pseudomonas aeruginosa and Escherichia coli was reported as 8.27 mm and 4.45 mm, respectively.

The results of this research showed that adding sage essential oil with a concentration of 3.75% to the gelatin film, in addition to preventing the growth and proliferation of bacteria, has enough power to increase the shelf life of perishable

Bread is the main part of the diet all over the world and especially in Iran. The baking process during the preparation of bread improve the color, taste, and texture of the bread to a great extent. At temperatures higher than 120°C, acrylamide has been found as a carcinogenic byproduct in high carbohydrate products (Lingnert, 2006). Acrylamide compounds are generally found in fried, roasted or overheated foods that are of carbohydrate origin. Heat causes the reaction of decarboxylation and deamination of asparagine, which is the main basis for the formation of acrylamide, and the presence of reducing sugars is necessary for this reaction (Keramat et al 2011). The formation of acrylamide in this route is based on the main stages of the Maillard reaction. Acrylamide is one of the major concerns for human health due to causing mutations in genes and causing cancer. No safety limit to prevent cancer has been determined for acrylamide (Tareke, 2002). During the baking process, there is a possibility of forming acrylamide as a side product therefore bread is one of the important sources of food for humans to receive high amounts of acrylamide. Considering that the most Iranian breads are still cooked in traditional ways and mostly using direct heat, therefore, in this research, the effect of the type of oven and the time of fermentation process on the amount of acrylamide formation in traditional types of bread was investigated.

Sampling of Barbari, Lavash, Tufton, and Sangak breads was done from bakeries with a direct flame heat oven (traditional oven) and bakeries with an indirect flame heat oven (rotary oven) and in each bakery in two stages of incomplete and complete fermentation of the dough. The bread samples were completely dried in the shade. The amount of acrylamide was measured by GC-MS method based on the extraction of acrylamide from the sample with the help of sodium chloride and derivatization by bromine. To draw the standard curve, different concentrations of acrylamide standard were used and the calibration curve was drawn.

The way of baking bread and in better words the type of oven used has a significant effect on the amount of acrylamide formation in bread, which can be due to the difference in the amount and type of heat applied, direct flame (traditional ovens) or indirect flame (rotary) and also, the cooking time which is different depending on the amount of heat applied. In Barbari and Sangak breads, the use of indirect flame heat (rotary oven) had a significant effect on reducing the amount of acrylamide in the breads. So that regardless of the fermentation time, the amount of acrylamide in Berbari breads cooked with indirect flame heat compared to the traditional oven was reduced by 49.14%, which is a very significant amount. In the case of Sangak breads, the average amounts of acrylamide were 163.95 ppb and 93.88 ppb in bakeries with traditional and rotary ovens respectively, which regardless of the fermentation time reduced 42.74% is observed in the amount of acrylamide. In Tufton breads, the difference in cooking method, the use of direct or indirect flame heat, did not significantly changes in the amounts of acrylamide. According to the obtained results, the amount of acrylamide formed in Sangak bread prepared from flour with higher ash content is higher. In fact, more ash in flour indicates a higher degree of flour extraction, and with an increase in the degree of extraction, the amount of protein, especially asparagine, which is the key factor in the reaction of acrylamide formation, will be higher. For this reason, the amount of acrylamide in breads made with wholemeal flour is higher than breads made with light flour. In all flat breads studied, regardless of the cooking method, the amount of acrylamide decreased significantly with the lengthening of the fermentation time. So that the average percentage of reduction during fermentation was 14.21% in lavash breads, 23.04% in Barbari breads, 29.39% in Sangak breads prepared from whole wheat flour, 31.77% in Tufton breads and 40.99% in Sangak breads prepared from bright flour.

The type of oven used has a significant effect on the amount of acrylamide formation in bread due to the difference in the amount, the type of heat applied and the cooking time, and the use of rotary ovens might be a suitable alternative to traditional ovens to reduce the formation of acrylamide in breads. In all studied breads, with the lengthening of the fermentation time, the amount of acrylamide decreased on average from 14.21% in lavash bread to 40.99% in Sangak (bright flour) bread. In the general classification of types of bread regardless of fermentation time and cooking method, there were Sangak, Tufton, Barbari and Lavash breads respectively. The amounts obtained in the examined types of bread are not dangerous for health and are much lower than the maximum amount (300 ppb) determined by the European Union Commission. It is worth mentioning that the variety of flat breads produced in the country has also been seen in people's diet, so despite the high consumption of bread in the country, the average intake of acrylamide is much lower than the set limits and is within the range of standards that have been developed so far.

Moisture content promotes the growth of microorganisms and is a major cause of food spoilage. Therefore, decreasing the moisture content economically reduces foods spoilage (Subramanyam et al., 2017). Drying is a concurrent heat and mass transfer process that is widely used in fresh fruits and vegetables processing to prolong the shelf-life of agricultural products by decreasing moisture content and lowering water activity (Salehi, 2023). Microwave radiation is a type of non-ionizing radiation energy utilized in foods production, which can efficiently alter the structural and functional properties of foods ingredients. The operating frequency is 915MHz or 2450MHz and is widely used in the food industries (Yılmaz and Tugrul 2023). Microwave pretreatments can facilitate mass transfer in the dehydration procedure and reduce drying time for fruit and vegetable products (Wray and Ramaswamy 2015). Surface color and size of dried fruits are the main important quality parameters that determine the acceptance of these products. Procedure variables include pretreatment, dryer type, and drying conditions that are expected to influence the color and finish of the dried product (Kowalska et al., 2021). We found no report on the effects of microwave pretreatment on the hot-air drying kinetics of orange slices in the literature. Hence, the purpose of this study was to estimate the impacts of microwave pretreatment on the drying time, mass transfer kinetic, effective moisture diffusivity (Deff), shrinkage, color indexes, and rehydration of orange slices. In addition, the moisture ratio changes of orange slices during drying were modeled. The average diameter of fresh orange slices was 7.3 cm. In this study, the water content of fresh and dried orange slices was calculated using an oven at 105°C for 4 h (Shimaz, Iran). In this research, the effect of microwave time on the drying time, effective moisture diffusivity coefficient, and rehydration of orange slices were investigated, and drying kinetics were modeled. To apply the microwave treatments on the orange slices, a microwave oven (Gplus, Model; GMW-M425S.MIS00, Goldiran Industries Co., Iran) was employed with a power of 330 W. To apply microwave pre-treatment, the orange slices were placed inside the microwave device for 0, 1, 2, and 3 minutes, and after leaving the device, the samples in thin layers were placed in the hot-air dryer (with a temperature of 70°C). The dehydration kinetics of orange slices have been explained using 4 simplified drying equations. Fick's second law of diffusion was used to calculate the moisture diffusivity of orange slices. The color of orange slices was analyzed using an Image J software (V.1.42e, USA). The L* (lightness), a* (greenness/redness) and b* (blueness/yellowness) values for each samples were recorded in triplicates. The rehydration tests were conducted with a water bath (R.J42, Pars Azma Co., Iran). Dried orange slices were weighed and immersed for 30 min in distilled water in a 250 ml glass beaker at 50°C. The experiments were conducted with a fully randomized factorial design using SPSS software version 21. All tests were run in triplicate and Duncan's test was utilized to compare the averages of observed responses at the 95% probability level. The results showed that microwave treatment, causes an increase in moisture removal rate from the orange slices, an increase in the effective moisture diffusivity coefficient, and as a result, reduces the drying time. By increasing the microwave time from zero to 3 min, the average drying time of orange slices in the hot-air dryer decreased from 216.67 min to 186.67 min. Sharma and Prasad (2006) used a laboratory microwave for drying of garlic. They confirmed that the microwave drying of garlic cloves decreased drying duration compared to hot air dehydration, and the quality attributes of dehydrated product by microwave methods, was found higher. The average effective moisture diffusivity coefficient calculated for the samples placed in the hot-air dryer was equal to 5.70×10-10 m2/s. Increasing the microwave time from 0 to 3 minutes increased the average effective moisture diffusivity coefficient by 31.76%. Microwave pre-treatment did not have a significant effect on the surface shrinkage change of the product, but in terms of the total color difference index, the treated and dried samples had less changes in appearance color than the original sample. The average yellowness, redness, and lightness indexes of dried orange slices was 40.71, 2.02, and 52.65, respectively. By increasing the microwave treatment time from 0 to 3 min, the total color difference index of the dried orange slices significantly decreased from 12.70 to 6.38 (p<0.05). The time of microwave treatment had significant effects on the rehydration of dried orange slices. Kinetic modeling of orange slices weight changes during drying was carried out by models in the sources, followed the Page model was selected as the best model to predict moisture ratio changes under the selected experimental conditions. Mean values of the sum of squares due to error, root mean square error, and r for all samples ranged from 0.0148-0.0329, 0.0249-0.0370, and 0.9930-0.9967, respectively. Generally, 2 min pretreatment by microwave is the best condition for drying orange slices.

The seeds of Ocimum basilicum L., also known as basil, include a remarkable content of mucilage with great functional properties. According to literature, two major fractions of glucomannan (43 %) and xylan (24.3 %) are the main polysaccharidic components of basil seed mucilage (BSM). Some outstanding advantages of BSM such as biocompatibility, low production cost, hydrophilicity, biodegradability and worthy rheological properties are qualified it for making edible films and coatings. One of the most important ether derivatives of cellulose is carboxymethyl cellulose (CMC) accompanied by many applications in the pharmaceutical, cosmetics and food industries. Also, CMC is a good material for synthesis edible film or coating because of efficient barriers to oils, gases and aromatic compounds. In order to reform the defects of biopolymeric packaging films, researchers have loaded different nano-scale materials into the films matrix. As a result, mechanical, thermal and barrier traits of the produced nanocomposites considerably improved in comparison with conventional composites and unmodified biopolymers. Layered silicate clays have been received much attention for use as nanomaterial due to their more availability, low cost and biocompatibility. In the recent two decades, montmorilonite was incorporated into the films from various sources such as hydrophilic biopolymers (starch, chitosan and CMC) for improvement of the mechanical and barrier properties against water vapour, oil, aroma, etc.

Firstly, mucilage extraction from basil seeds (T = 50 °C, soaking time = 20 min, water to seed ration = 50 : 1) was carried out, mucilage purified and dried at 50 °C for 48 h. BSM net film (T1) was fabricated from mixing of 0.4 g BSM powder with glycerol as plasticizer (100 % w/w BSM powder) by casting method. Blended films were made from combination of BSM powder and CMC (100, 162.5 and 225 % w/w of mucilage powder) as T2, T3 and T4 treatments. For preparation of nanocomposites, a nanoclay suspension was prepared, gradually added at constant concentration of 8 % w/w to T2, T3 and T4 film solutions. After drying of casted film solution on polypropylene moulds, the casted films were conditioned and used for next examinations. Water vapour permeability (WVP) of the films was measured by ASTM E 96 - 00 method. Solubility in water was determined by Zahedi et al (2018) and water uptake was evaluated by method of Fathi-Achachlouei and Zahedi (1397). A colorimeter was used to determination of L* a* b*. Opacity and light absorbance of the films were assayed by a UV - Visible spectrophotometer at 200 to 800 nm wavelengths. Crystallinity of the nanocomposites was investigated by X - ray diffraction at 2Ɵ = 10 - 80 °. The experiments were performed at a completely randomized design, and results were analyzed using one-way ANOVA.

Results showed that WVP of BSM film was the maximum and it was reduced significantly due to CMC addition, and by incorporation of MMT more than two times decrease for WVP was recorded (p < 0.05). The BSM film showed the maximum solubility in water due to hydrophilic nature, that was gradually decreased by rainforcement of film matrix via loading of CMC and MMT materials (p < 0.05). An increased water solubility is a favourite trait when a film is discarded in the nature because of an accelerated biodegradability. The moisture uptake of control film reduced from 95 to 63 % by adding 225 % CMC, and continuously reduction up to 58 % took placed at simultaneuous presence both of CMC and MMT (p < 0.05). A decreased water uptake is of importance when application of films on hygroscopic foods. Employment of different ratios of CMC and MMT did not significantly change L* and a* color values, while b* values of nanocomposite films indicated a decreasing trend with increasing CMC (p < 0.05). BSM film had a opaque appearance, and opacity was positively influenced by both of CMC and MMT so that T7 nanocomposites were 5 orders transparent than that of the control films. The efficiacy of all films for UV absorption was very higher than visable region, and the maximum light absorption obtained at 230 - 240 nm. BSM films superimposedly absorbed more light at both UV and visable regions, and light absorption remarkably reduced by CMC addition because net CMC films are basically transparent. XRD spectra of MMT and CMC powders showed a crystaline and semicrystaline structure, respectively. For the films, XRD spectra revealed a semicrystaline structure for BSM films, and crystalinity was increased to some extent by loading nanomaterials.

Simultaneous employment of CMC and nanoclay improved all physicochemical properties of basil seed mucilage-based biodegradable films, with the minimum negative effects because of hydrophilicity of CMC and heterogenicity of nanoclay. Take together, the treatment with the most content of CMC and montmorillonite (T7) showed the best results among the treatments and we can advice for application in primary packaging of different foods and decrease the layers of packaging.

Celiac disease is a type of immune disorder of the small intestine caused by gluten, and other non-wheat grains such as corn, rice, millet, etc. can be used to prevent the occurrence of disease symptoms in susceptible people (Torobika et al 2021). Waxy rice flour is a suitable and widely used raw material as a starch module to compare the effect of different types of honey and heat treatment on the rheological properties of flour gels (Seow et al. 2019). Among gluten-free products, bread is considered the most widely consumed food, because it is easy to eat and convenient for mass production. Due to the removal of gluten, many gluten-free breads are prone to becoming stale. Gluten, as a protein that inhibits the staleness of bread, leads to a decrease in the rate of moisture transfer from the core of the bread to the crust (Haghighat‐Kharazi et al 2018). Therefore, research on delaying staleness and reducing bread waste is one of the concerns of researchers, and they try to delay staleness by adding additives, changing cooking and storage methods. Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties. Heat treatments, depending on the intensity of temperature and storage time, by modifying starch granules, denaturing proteins, deactivating enzymes, reducing microbial load, and even modifying taste and aroma are suggested as a suitable method to change the performance of weak and gluten-free flour (Gomez and Martinez 2016). Due to the fact that the effect of rice flour particle size on the rheological properties of dough and gluten-free bread has not been studied so far, in this research, by dividing rice flour with different particle sizes (180, 150, 125 microns) and using heat treatment (moist and dry heat) were investigated to improve the functional characteristics of rice flour and improve the rheological characteristics of dough and gluten-free bread.

The content of moisture, pH, ash, protein of rice flour was measured using AACC standard method (2000) and the total amount of starch was measured by alkaline extraction method and the amount of starch damage was measured by non-enzymatic rapid method. In order to classify the size of the particles, waxy rice flour was divided by a shaker sieve with different sizes of 180, 150 and 125 microns, then under the influence of dry heat treatment for 2 hours and moist heat treatment with humidity, 25% for 5 hours at a temperature of 110 degrees. Celsius was placed. In order to produce gluten-free bread, the formulation used by Haghighat‐Kharazi in 2020 was used with a slight change. Ingredients for gluten-free bread formulation for 100 grams of rice flour included 125 ml of water, 4.5 grams of sugar, 2 grams of salt, 6 grams of vegetable oil, 3 grams of yeast and 2 grams of xanthan gum. The rheological parameters of the pastes included strain, frequency and temperature. In order to check the staleness of bread during the storage period, moisture tests of core and shell, blue activity of core to shell, analysis of bread texture and DSC were used. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of rice flour, and Duncan's multiple range test was used to compare the means at the 5% probability level.

The effect of particle size and heat treatment and their interaction showed a significant effect on the degree of starch damage (p<0.05). The samples of dry heat treatment and wet heat treatment had less starch damage than the control sample. Changing the particle size and dry and wet heat treatment led to a change in the rheological behavior of the samples. By reducing the size of particles, the viscous and elastic modulus of the samples increased. Wet heat treatment samples had the lowest G* modulus. The effect of particle size and dry heat treatment on tissue analysis was not significant (p>0.05). While the wet heat treatment significantly had the lowest hardness and Chewiness during the storage period (p<0.05). Although the amount of skin moisture and water activity increased during the storage time, the effect of particle size and heat treatment on the moisture level of the skin was not significant, while the wet heat treatment samples had more brain moisture and brain water activity during the storage time. were (p<0.05). Wet heat treatment samples compared to dry heat treatment and the change in particle size had the lowest enthalpy among the samples on the first day of cooking and during the storage period.

In general, the results of the present study showed that the degree of starch damage and the rheology of batters were affected by particle size and heat treatment. Changing the particle size and heat treatment led to an increase and decrease in starch damage, respectively. Rice flour with smaller particle size and wet heat treatment sample obtained with particle size less than 125 microns showed better rheological behavior. The results of the evaluations related to the staleness tests of bread in this research showed that during the storage time of the sample obtained with a particle size of less than 125 microns and samples of wet heat treatment due to the lower enthalpy of retrogradation and the high capacity of maintaining moisture, also The effect of wet heat treatment samples on the reduction of hardness and Chewiness led to the improvement of bread staleness. In total, the measured characteristics of using flour obtained from wet heat treatment compared to flour from dry heat treatment, as well as flour with a particle size of less than 125, led to the improvement of the rheological characteristics of gluten-free bread dough.

The cream is a product obtained from the physical separation of milk and its conversion from fat emulsion to fat-free milk. Milk, its products like cream, are susceptible to microbial spoilage. Often, the color, smell, and taste of dairy products become undesirable due to the decomposition of existing proteins and fats with enzymes produced by microorganisms. The main cause of spoiled milk and its products that are kept at low temperatures is psychrophilic bacteria. Pseudomonas, Bacillus, and Streptococcus can be mentioned as psychrophilic bacteria. They grow well at a temperature lower than 15°C and can grow at a temperature of 4°C. Due to their proteolytic and lipolytic properties, these bacteria easily spoil milk even if it is kept at relatively low temperatures. Natural extracts with antimicrobial properties can be used to reduce the microbial load of dairy products, including cream. Polyphenols are the most important and numerous secondary groups of metabolites in the plant kingdom. These compounds play a role in defense against ultraviolet rays, oxidizing agents or invasion, and some plant pathogen agents. Quinoa belongs to Chenopodiaceae family, Chenopodium genus. Its plant name is Willd quinoa Chenopodium. Quinoa is a native cereal of South America. Quinoa and its products are rich in macronutrients, such as protein, polysaccharides, and fats, and also rich in micronutrients, such as polyphenols, vitamins, and minerals. Ginseng belongs to the Araliaceae family, and it is found throughout East Asia and Russia. The properties of this plant include its anti-inflammatory, antioxidant, anti-obesity, anti-allergy, anti-blood pressure, memory improvement, sexual enhancement, anti-diabetes properties, and anti-tumor properties. Ginseng also adjusts metabolism, immune functions, and blood pressure. Ginseng plant and red quinoa seeds contain high phenolic and flavonoid compounds and also have antimicrobial properties. On the other hand, extraction affects the compounds in the extracts. Extraction with the help of ultrasound is one of the green extraction methods. The encapsulation method is used to protect bioactive compounds (polyphenols, enzymes, antioxidants, micronutrients), and its purpose is to protect bioactive compounds from harmful environmental effects, and to control release. On the other hand, so far no research has been done in the field of investigating the antimicrobial effect of quinoa and ginseng extract coated with different walls (chitosan, whey protein, chitosan/whey protein) on the shelf life of cream .In this research, extracts from ginseng and red quinoa seeds were obtained by ultrasound prop. Then the extracts were nano-microcoated. The antimicrobial effect of the nano-encapsulated extracts on the cream was investigated. In this extraction process, an ultrasound probe was used. The ratio of solvent to sample was 10:1. First, the dried powder was added to the desired solvent, and the ethanol-water solvent with the ratios (50:50) and (80:20) was separately subjected to ultrasonic waves with a frequency of 37 Hz and an intensity of 100 and a temperature of 40°C for 15 minutes was placed. Then, the chemical compounds of the obtained extracts were measured using GC-MS. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of ginseng and quinoa extracts were determined with an ethanol-water solvent with two different ratios (80-20 and 50-50). Then nano-emulsions containing ginseng, quinoa, and ginseng + quinoa mixture with different walls (chitosan, whey protein, chitosan/whey protein) were prepared. Encapsulation efficiency, particle size, and pH of nanoemulsions were investigated. Also, the antimicrobial properties of the cream containing nano-encapsulated extracts on different bacteria (Staphylococcus aureus, Bacillus subtilis, Salmonella, E. coli) at two temperatures of 4 and 25 degrees Celsius during the storage period of 14 days (the first day, 7th day, 14th day) was measured. The highest phenolic composition in ginseng and quinoa extracts was related to m-coumaric acid (111.09) and ellagic acid (73.88) microgram/gram, respectively. The highest amount of flavonoid compounds in ginseng and quinoa extracts belonged to catechin and rutin, respectively (29.6) and (34.12) micrograms/gram. The amount of MBC of Staphylococcus and Bacillus was higher in the ginseng extract. However, the MBC and MIC of E. coli and Salmonella bacteria were higher in quinoa extract. The pH of nanoemulsions varied between of 5.86-6.11 and the chitosan wall had the smallest size and the highest encapsulation efficiency. In the present study, nanoemulsions with chitosan walls and cheese juice had the highest (72.79 containing quinoa extract) and the lowest (59.9 containing ginseng and quinoa extract in a ratio of 1:1) encapsulation efficiency, respectively. Quinoa extract nano-encapsulated with chitosan wall had effects on reducing the number of tested bacteria (Staphylococcus aureus, Bacillus subtilis, Salmonella, E. coli) than other extracts. In the cream containing nano-encapsulated quinoa extract, on the 14th day, Staphylococcus was 2.19 and 1.63 logarithms at 4 and 25 °C, respectively. The number of Bacillus cereus at 4 and 25 °C was logarithm 1.03 and 1.9, respectively. However, Salmonella at 4 and 25 °C were 2.73 and 2.36 logarithms, respectively, and E. coli were 2.88 and 2.47 logarithms, respectively. After the quinoa extract, the mixture of ginseng and quinoa extracts had the most effective in reducing the number of bacteria, and finally, the nano-encapsulated ginseng extract showed the least effect in reducing these four bacteria present in the treated creams. Also, the rate of reduction of Staphylococcus and Bacillus was higher at 4°C compared to 25°C. Because Staphylococcus and Bacillus are mesophilic and thermophilic, respectively, which grow more easily at high temperatures and are sensitive to low temperatures. But Salmonella and E. coli were more sensitive to 25 °C than 4 °C. According to the results, different extracts had the most reducing effect on Bacillus cereus at 4°C and the least reducing effect on E. coli at 4°C. Given that the results showed that quinoa and ginseng extracts have various phenolic and flavonoid compounds. Also, the MBC and MIC of the extracts showed high antibacterial properties. The use of chitosan as the wall of nano-encapsulated extracts was better than other walls in terms of encapsulation efficiency and particle size. Also, nano-coated quinoa extract with chitosan wall added to cream during storage at 4 and 25 degrees Celsius had a greater effect in reducing the tested bacteria (Staphylococcus aureus, Bacillus subtilis, Salmonella, E. coli) than other extracts, which indicated the higher antimicrobial properties of quinoa extract and also the better retention of these extract compounds by the chitosan wall. As a result, quinoa extract coated with chitosan wall can be used in fat-based dairy products, including cream, due to its natural antimicrobial properties. Because it reduces the microbial load of dairy products and thus increases the shelf life of dairy products.