فهرست مطالب الهام مهدیان

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.

Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts. The aim of conducting this research was to investigate the effect of using Hymenocrater platystegius Rech.f. plant extract (0.1, 0.5 and 0.9%) on physicochemical (pH, overrun, melt resistance and color indexes), textural (hardness and adhesiveness), rheological (viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with the control sample. According to the results, with increasing Hymenocrater platystegius Rech.f. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. In the texture analyzing test, adding the Hymenocrater platystegius Rech.f. extract to the formulation of ice cream, Hardness and adhesiveness of samples increased significantly (P<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech.f. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech.f. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech.f. extract could be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.

Given that in cheese production, the water extracted from it in the form of a whey name with high biological value loses significant amounts of vitamins and minerals. With the entry of whey into the wastewater, many problems will be created in environmental pollution. The wastewater treatment system for whey treatment costs a lot. Therefore, in a new and innovative design, the encapsulated probiotic beverage based on whey with native essential oils nanoliposyme formulates and optimizes in this research. Moreover, the benefits of producing this beverage can be discussed and implemented in the country. Dairy beverages, especially whey, have a high nutritional value, and since adding proper nutrients and flavors can be turned into a worthwhile beverage. After determining the properties of used whey, preparation, activation, and micro coating of probiotic bacteria, production and determination of properties of mint essential oil nanoliposomes, preparation of probiotic beverage based on whey and its quality characteristics have been studied. Using experimental design method and response surface method, the effect of nanoliposomes and micro coated bacteria at different levels on microencapsulation yield, particle size determination, the morphology of microcapsules, zeta potential, and survivability (number of probiotic bacteria and that survival in intestinal and gastro-intestinal conditions during refrigerated storage (24 hours, 7, 14, 21 and 60 days ) was evaluated. Encapsulation yield (%) for Lactobacillus acidophilus La-5 and Bifidobacterium animals-BB-12 were 82.5 and 83.33, respectively. The particle size of 99.7% of microcapsules loaded with B. animals-BB-12 and 98.1% of microcapsules loaded with L. acidophilus La-5 were less than 10 μm. The microcapsules' SEM images indicated that all the produced capsules were irregular in shape. The particle size distribution of mint essential oil nanoliposomes has an average particle size of 194 nm. The viability probiotic showed good stability during storage.

In This study the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion (0.25-0.5% Span 80 and Tween 80) and homogenization time(5 and 10 min) by ultrasounic waves was investigated. In order to homogenize the emulsion particles, ultrasonic waves were used and the effect of homogenization time, oil concentration and emulsifier concentration on The pH, acidity, rheological properties,Apparent viscosity and textural properties of the fortified yogurt were studied for 10 days of storage at 4 °C. Fitting rheological models, the Herschel Bulkly model was the best model to study the fluid behavior of our samples. The flow behavior index in all treatments at 25 °C was less than 1. All of them had non-Newtonian (pseudoplastic) behavior, which was confirmed by increasing the shear rate, viscosity was reduced and weak gel behavior in all samples was confirmed. The results showed pH was reduced by incorporating sweet almond and sesame oil nanoemulsion, while the acidity was increased. The yogurt sample amplified in the absence of emulsifier has smaller casein micelles and more voids, which increases the product's leaching. It makes it more fragile. Also, by increasing pH, due to the dominance of hydrophobic bonds over the electrostatic force of the sample, it has shorter protrusions and a smoother and softer surface, so yogurt fortified with sesame oil with a concentration of 2% has more roughness than yogurt fortified with sweet almond oil. Overall, sesame oil with 0.25% of the emulsifier and 10 min of ultrasound is suggested for the production of fortified yogurt.

In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.

The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

In this study, the extract of Hypericum Perforatum aerial organs was prepared by hydro alcoholic solvent and the extract was coated in calcium alginate nanoparticles and the antimicrobial properties of the extract and nanoparticles on four gram-positive, gram-negative yeast and mold groups were investigated and Nanocapsules containing extract were evaluated on the shelf life of white cheese. To prepare Nano-extracts, the emulsion production method of alginate-calcium Nanocapsules containing the extract was used. The production of Nanocapsules containing the extract was done by adding calcium chloride nanoparticles to the alginate Nanoemulsion containing the extract in a ratio of 1 to 6 for 4 hours. To prepare the cheese, Staphylococcus aureus, Escherichia coli, and Candida albicans yeast are inoculated separately into the milk at a rate of 103 CFU / ml and then added calcium chloride, Rennet enzyme, extract and Nanocapsules containing extract to milk were done and the microbial properties of the cheese samples were evaluated on the day of production and up to seven days after. The results of particle size determination, particle size dispersion index, and potential and efficiency of encapsulation for the production of Nanocapsules containing Hypericum Perforatum extract and its microscopic examination confirmed the production of nanoparticles with appropriate efficiency of encapsulation. Also, the results showed that for all three microorganisms tested, the sample containing Nano-extract was able to reduce about one logarithmic cycle of the inoculated microorganism and during the shelf life of gram-positive, gram-negative and yeast had a downward trend (P <0.05). The results of the present study showed that using plant extracts containing antimicrobial compounds such as extracts of aerial organs of Hypericum Perforatum plant, especially in Nanoparticle and in appropriate quantities, as an alternative to synthetic preservatives, produce a healthy food product and with longer shelf life, it will be possible.

The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on sesame and sweet almond oils and the effect of preparation on its stability. 

Sesame oil and sweet almond oil with tween 80 and span 80 as emulsifiers were used in emulsion production. In order to prepare the nanoemulsions, the water and oil phases were prepared separately by the ultrasonic homogenizer.  Ultrasonic waves were applied for homogenization and the effect of Ultrasonic time (5, and 10 min), oil content (2, and 4%), and emulsifier concentration (0.25, 0.5%) on particle size, particle distribution index (PDI), turbidity loss rate, emulsion stability and zeta potential of nanoemulsions were studied. 

Ultrasonic time had a reverse effect on particle size, particle distribution index (PDI) and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate. According to the results of the effect of type and concentration of oil on particle size distribution, turbidity reduction rate and stability of nanoemulsions in all cases, samples containing sesame oil with a concentration of 2% compared to sweet almond oil, had better results, the presence of this oil led to the formation of nanoemulsions with smaller particles and greater stability. The produced nanoemulsions had a particle size between 200-320 nm, a stability of 91-98/7% and a turbidity reduction rate of 0.0010-0.0027. Also, the highest stability and zeta potential were reported 98.7 % and -33mV respectively, which belonged to sample k4. Therefore, this sample was selected as the optimal sample.The results showed that the particle size, mean particle diameter, particle dispersion and turbidity reduction rate showed a significant difference between the samples, so that the lowest and highest were related to K4 sample (2% sesame oil, homogenization time 10 minutes and Emulsifier concentration ratio 0.5%) and sample B5 (almond oil 4%, homogenization time 5 minutes and emulsifier concentration ratio 0.5%) (p <0.05). The results also showed that the highest level of stability and zeta potential was related to K4 sample. Thus, the best nanoemulsion, K4 sample was introduced

Among the beneficial compounds, bioactive peptides from enzymatic hydrolysis of proteins have many properties such as low allergenicity, lowering blood pressure, antidiabetic, anti-cancer role, natural and efficient source of antioxidants with chelating activity of metal ions and many other health benefits. Cannabis, scientifically known as Cannabis sativa L., has long played an important role in the production of dietary formulations, drugs and fiber. In this study, protein was extracted from the pulp of hemp oil. Then, the effect of time of enzymatic hydrolysis process with alkalase (60-300 min) on the degree of hydrolysis, inhibition of free radical DPPH, ABTS, inhibition of hydroxyl radical and regenerative power of hydrolyzates were investigated. Statistical evaluation of the results was performed using factorial design and comparison of means in 3 replications with one-way analysis of variance (ANOVA). The results of enzymatic hydrolysis showed an increase in the degree of hydrolysis with increasing time of enzymatic hydrolysis process. Free radical scavenging activity of DPPH, ABTS, hydroxyl and cannabis protein reducing power after enzymatic hydrolysis from 7.85 to 52.04, from 47.13 to 80.03, from 30.13 to 72.96 and from 55, respectively. Increased to 0.79%. In general, enzymatic hydrolysis of crude protein for up to 240 minutes showed a positive effect of the hydrolysis process on increasing the antioxidant properties and inhibition of free radicals.

The bio-production method has been respected due to the lack of energy consumption and environmental compatibility. In this study, the green synthesis of copper oxide nanoparticles from the extract of Iranian violent flower and its anti-bacterial properties compared to two common antibiotics was investigated. First, aqueous extract of Iranian violent flower prepared and admixed with CuO solution at a concentration of 1 mM. After changing the color of extract, the reaction product was examined by spectrophotometric and X-ray diffraction. Finally, antibacterial properties of synthesized nanoparticles were investigated using disk diffusion method. Also, the MIC (minimum inhibitory concentration of growth and MBC (minimum bactericidal concentration) were determined by two methods of micro dilution and dilution in the tube. The synthesized copper oxide nanoparticles showed the most absorbance at 266 nm and had a spherical shape with an average size of 50-80 nm. The results of the antibacterial studies showed that the synthesized copper oxide nanoparticles had more antibacterial activity against staphylococcus aureus than Escherichia coli. The extract of Iranian violent flower has the ability of reducing CuO ion to copper oxide nanoparticles. Also, synthesized copper oxide nanoparticles have good antibacterial activities.

Due to the importance of consuming meat and meat products especially sausage and bologna and the adverse effects of using synthetic preservatives used in them, this study aimed to investigate the effect of natural preservative on shelf-life of cooked beefbologna and comparison with sodium nitrite as synthetic preservative. the effect of chitosan (0, 0.5 and 1%) added individually or in combination with CCEO nanoemulsion (0, 1, 2 and 3%) as an alternative for sodium nitrite on microbiological (Total Viable Counts, Coliforms, Lactic acid bacteria (LAB), molds and yeasts), pH and water holding capacity (WHC), of beef bologna stored at 4 °C for 30 days was investigated. The experiment was performed in completely randomized based on factorial in 3 replication. Duncans test at 5% probability level was used to determine the significant difference mean between the data. Results indicated that chitosan addition resulted in significant (p< 0.05) inhibition of microbial growth, so that the lowest microbial counts were obtained in the samples containing both chitosan and CCEO nanoemulsion indicating a possible synergistic effect. Chitosan also improved the WHC and reduced the synersis of the samples during shelf-life respect to the control, while CCEO nanoemulsion had no significant effect on these parameters (p>0.05). The combination of chitosan (1%) with CCEO nanoemulsion (2-3%), which showed the best results, could have a valuable potential for commercial use in order to improve preservation of meat products without the use of nitrites or other synthetic additives.

Fats have a special place in human nutrition and their main role is supplying energy for the body. But scientific findings approve an association between high fat intake and an increment risk of some diseases, such as atherosclerosis, heart disease, and …. Demand for low-fat foods has increased dramatically as people become more aware of fat consumption side effects. However, due to the multiple role of fats in food products, eliminating or decreasing fat lead to poor quality of products. Therefore, it is necessary to use a combination of fat substitutes to maintain the rheological, texture and sensory properties of the low fat food products. The use of emulsion gel structures are new methods for the production of low-fat product that has been studied in this investigation. The Pickering emulsion was used to produce the emulsion. In this method, instead of using surface-active agents, solid particles are used to stabilize the emulsion. The aim of this study was to prepare Pickering Emulsion from Isolated Soybean protein (ISP) and Basil Seed Gum (ISP-BSG) Complex. Finally, emulsion gel systems were applied as fat substitutes in cream.

Basil seeds were purchased from Mashhad market. Isolated soy protein was purchased from Shandong Yuxin Bio-Tech Co. (China). Sodium azide was purchased from Applichem Inc. (Dramstadt, Germany). Sodium dodecyl sulphate (SDS) was obtained from Merck, Germany.  Pickering (solid particles) of soy protein isolate (SPI) and SPI-basil seed gum (ISP-BSG) complex used as emulsifier for stabilization of cold emulsion. ISP-BSG particles were prepared with different mass ratios of ISP: BSG, 1: 0, 1: 1, 2: 1 and 3: 1 and named 1S: 0B, 1S: 1B, 2S: 1B and 3S: 1B, respectively. These solid particles were used as Pickering for emulsion preparation. Cold Emulsion was prepared by adding calcium chloride. The oil leakage, oil leakage after thermal treatments, microscopic structure, textural properties and viscoelastic properties of emulsion gel were studied. Then, the best structures used as a fat substitute in cream (5, 10 and 15%).

Investigation of emulsion gel properties showed that coating the surface of emulsion droplets with solid nanoparticles formed a rigid shell that acted as a barrier against the deformation and transfer of materials from the interfacial surface. The use of ISP-BSG nanoparticles as picking particles caused more homogeneity and stiffness in emulsion gel structure. The rate of water loss in reduced fat cream was in the range of 1-2% by using the emulsion-gel system, which indicates the effectiveness of these systems in reducing dehydration in cream. The increasing replacement percentages led to increase water loss (p <0.05). However, emulsion type had no significant effect on water loss content (p> 0.05). According to the results, ISP-BSG nanoparticles impart high potential to stabilize emulsion with small oil droplets. Based on the results of the sensory test, it was found that the characteristics of the cream samples depended more on the replacement rate than the type of system used as an alternative. The presence of a fat replacement system maintained the desired quality in low-fat cream samples. Most of the samples scored higher than 3, which indicate the high acceptance of low-fat samples.

According to the multiple role of fat in food products, it is necessary to use a substance as a substitute of fat to maintain the rheological, texture and sensory characteristics of low-fat products. In this study, oleogel system was applied to produce low-fat product. Pickering emulsion-templated was applied to produce oleogels. Isolated soy protein (ISP) and basil seed gum (ISP-BSG) were used for the preparation of Pickering. ISP-BSG particles were prepared with different mass ratios of ISP-BSG, 1:0, 1:1, 2:1 and 3:1 and named 1S:0B, 1S:1B, 2S:1B and 3S:1B, respectively. The type and structure of the Pickering used affected the amount of oil retention in the oleogel (p < /em><0.05). The presence of basil seed gum in a suitable ratio with protein (2S:1B) caused a more stable oleogel, higher mechanical strength, and more compact network. Finally, the oleogels were prepared with better oil bonding capacity. The highest and lowest thermal stability rates were for the 2S:1B and 1S:1B samples, respectively. The highest and lowest consistency levels were observed in 2S:1B and 1S: 0B samples, respectively (p < /em><0.05). Investigation of the viscoelastic properties confirmed the gel formation in the oleogel system. According to the stability and textural properties of oleogel samples, two formulas 1S:0B and 2S:1B were used to produce cream with reduced fat (5, 10 and 15%). The highest overall acceptance was obtained in the 2S:1B sample with a 5% reduction in fat, which had no significant difference with control cream.

A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability of probiotics in food matrix and therefore suitable to produce synbiotic food products. In this study, the effect of adding fiber obtained from apple, banana and mango peels at levels of 0.5, 1 and 1.5% on physicochemical and sensory features and the viability of Lactobacillus casei LC-01 in ice cream during 60 days storage at -18°C was investigated. Based on the results, all ice cream mixes were pseudoplastic fluids. The values of flow behavior index decreased and consistency coefficients increased by increasing the level of all mentioned fibers. The pH and specific gravity of samples containing banana and mango fibers were lower than control and sample with apple fiber. Using fibers had no significant effects on overrun values, whereas viscosity and melting resistance of ice cream samples increased with increasing fiber amounts. The most reduction in Lactobacillus casei LC-01 count after freezing and during storage period was associated to control sample and adding all types of examined fibers improved probiotic viability. Minimum cell reduction after freezing and during storage period occurred in sample containing 1.5% mango fiber with 0.03 and 0.48 log cycle respectively. Sensory properties of samples containing apple fiber were good and comparable with control sample.

  Fibers from fruits and cereals by-products are valuable prebiotic sources for production of different synbiotic products like yoghurt. The aim of the present study is evaluation of the prebiotic effects of fibers from pineapple, pomegranate and wheat by-products in yoghurt containing Lactobacillus acidophilus La-5 bacterium. Fibers from pineapple, pomegranate and wheat by-products were used at 0, 0.5, 1 and 1.5% concentrations for production of yoghurt containing Lactobacillus acidophilus La-5 bacterium. The effects of these fibers were investigated on the physiochemical and organoleptic properties of yoghurts and also survival of Lactobacillus acidophilus La-5 bacterium. There were no significant differences in the physiochemical properties of yoghurts among the different groups (P>0.05). Significant differences were observed for the organoleptic properties of yoghurts among the different groups (P<0.05). Generally, survival of the bacterium had a better condition in the presence of fibers. Despite the significant differences among the different groups in each day, the maximum positive and significant effects of fibers on the survival of the bacterium in yoghurts were seen on day 14 in comparison with the control group. In this day all yoghurts containing fibers had significant differences in the number of bacterium in compare with the control group (P<0.05). Use of pineapple, pomegranate and wheat fibers as prebiotic compounds could increase the survival of the probiotic bacterium in yoghurt and have positive effects on the acceptance of this product

Physicochemicalproperties of packaging materialsareone of the most importantconcernsin ediblefilmsandpackaging industry. In this study,the effects of kidney peaproteinisolatesrangedfrom 2 to 10%, glycerol as a plasticizer in the range of0.5 to 7%andoleicacidin therange of 0to 2%onthe physicochemicalproperties of edible films based on kidney peaproteinisolateswereinvestigated. Based on obtained results, Transparency of film samples increased by 18 units whenglycerol andoleic acidincreasedand protein concentration decreased. Decrease inprotein isolates and oleic acid concentration and increase inglycerol concentration significantly decreased total color change by 8 units (p<0.05). Water vapor permeability decreased from 5.89 to 1.48 (g/m.Pa.s) with increasing protein and glycerol and also increasing oleic acid (p<0.05). Films solubility in water decreased by 36% in water and increased by 28% in acid with increase in protein concentration. Increasing glycerol and oleic acid amounts increased solubility in water and acid (P <0.05).

In this study, four groups of button mushroom include E (Polyethylene), M (40% Starch), MN (40% Starch with 2% Nano clay), and MNE2 (20% Starch with 2% Nano clay) were studied during 14 days. By over time, brightness parametric in all packed samples decreased, but sample with 20% starch and 2% Nano clay showed the least decreasing. In packed samples with polyethylene, Red-green parameter increased by over time, moreover this packaging has high potential to saving mentioned parameter. The rate of yellow-blue parameter increased by over time but it had lower increasing in packed samples with polyethylene on day 14. Evaluation the amount of samples moisture loss showed that samples packed with polyethylene have high ability to maintain moisture. Measurement the stiffness of the samples with compression test showed that the samples stiffness decrease with over time, but in compression test the least reduction was seen in polyethylene samples. According to the results, it was found that packed samples with polyethylene were better than other samples due to water preservation, color and texture. Finally, it is mentioned that to having exact diagnosis of better packaging other factors such as weight reduction, microbial characteristics and another important parameters should be considered.

Utilizing protective and antimicrobial properties of some plants is developing due to the harmful effects of chemical drugs as well as pathogenic bacteria resistant to antibiotics. In this study, Antimicrobial effect of alcholic extract (ethyl asetate) of Rubia Florida on three bacteria (Staphylococcus aureus, Listeria monocytogenes, and Escherchia coli) were evaluated using Micro Well Dilution and Disc Diffusion methods. Also Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of all extracts were determined using Micro-Broth dillusion method. Based on obtained results, for all studied bacteria, no inhibition zones were observed in Micro Well Dilution method. When Disc Diffusion method applied, no significant difference was observed between Staphylococcus aureus and Listeria monocytogenes inhibition zone diameters where there is no inhibition zone for Escherchia coli. Minimum and maximum of MIC was obtained for Listeria monocytogenes and Escherchia coli respectively and no significant differences were observed between MBC of three bacteria. In general, gram positive bacteria were more sensitive to ethyl asetate extract of Rubia Florida than gram negative ones so it could be used against gram positive bacteria in food products.

In situ solvent formation microextraction (ISFME) as a green¡ simple and sensitive method has been proposed for preconcentration of trace quantities of hazardous brilliant green in aqueous samples containing very high salt concentrations by UV-Vis spectrophotometry. In this technique¡ the extraction phase is simultaneously formed in situ. A water-miscible ionic liquid (IL) ([Hmim][BF4])¡ is first added to the sample¡ followed by addition of sodium hexafluorophosphate (NaPF6¡ as an ion-pairing agent) to obtain the hydrophobic IL ([Hmim][PF6]). As a result¡ a cloudy solution is formed due to the formation of hydrophobic IL ([Hmim][PF6]). All the critical parameters affecting the analytical performance of the method were investigated. Under the optimized conditions¡ the enhancement factor was 70. The detection limit and precision (RSD) were 0.1 µg L−1 and 3.3% (n=6) respectively. The applicability of the proposed method was evaluated by determination of trace amounts of brilliant green in various water samples for fish farming.