سید احمد شهیدی

Healthy and pollution-free foods are very effective in maintaining body health. Among the foods that need to be monitored are falafel and edible oils that can be contaminated with dangerous substances such as acrylamide. In this study, falafel samples were prepared from 3 fast food restaurants in Tehran, and 3 types of common crude oils including sunflower, soybean and canola oils were selected from 5 top-selling brands, and sampling was done randomly. After preparation, these pollutants were evaluated by GC-MS. The average acrylamide in oil samples was 0.08±0.02 mg/kg, which was lower than the European :union: standard (500 μg/kg for fried potatoes and 100 μg/kg for bread). Among the three crude oils selected, soybean oil had the lowest amount of acrylamide (0.05±0.01 mg/kg) and sunflower oil had the highest amount of acrylamide (0.10±0.03 mg/kg). Also, the average amount of acrylamide in falafel samples was 1.80 ± 0.56 mg/kg, which is higher than the mentioned standards. According to the obtained results and since the amount of acrylamide contamination in the falafels available in fast food restaurants is slightly higher than the standards, it is necessary to carry out more monitoring in this field.

Healthy food consists of beneficial components for health consumer and is free of harmful substances. Acrylamide (2-propenamide), a known carcinogen, is one such harmful substance. Foods like wafers and crackers can become contaminated with acrylamide during the cooking process. The aim of the present study was to measure acrylamide formation in crackers and wafers.

In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device.

According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg).

Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area.

Synbiotic foods have beneficial effects on the health. This study aims to evaluatethe survival of Lactobacillus casei (L. casei) bacteria in the jelly containing sage seed mucilage andcarrageenan.

In this study, after extracting the mucilage from wild sage seed, its 1% concentrationand 2% sodium alginate (Carrageenan), as an encapsulating material, were used to protect L. caseibacteria. In this regard, five groups of jelly samples were prepared: Carrageenan alone, carrageenan +wild sage seed mucilage, carrageenan+wild sage mucilage+free L. casei, carrageenan+free L. casei, andcarrageenan+carrageenan+encapsulated L. casei. The pH and acidity of the produced jelly samples wereevaluated during 28 days of storage at 4°C.

During 28 days of storage, the log reduction of the logarithmic cycle in the carrageenan+wild sageseed mucilage+encapsulated L. casei group (1.9±0.01) was significantly lower than in the carrageenan +free L. casei group (4.08±0.1). The log number of remaining encapsulated L. casei group bacteria at theend of 28 days was higher than the standard limit (6.65±0.2). The presence of mucilage in the jelly ledto an increase in the viability of free L. casei bacteria (3.09±0.21). In the samples containing free L. caseibacteria, acidity increased and pH decreased significantly during the storage period (P<0.05), while insamples containing encapsulated probiotics, changes in acidity and pH during storage were not significant(P>0.05).

Prebiotic bacteria can survive better in the encapsulated form. The addition of sage seedmucilage, can increases the survival of L. casei bacteria in the jelly during 28 days of storage.

Cold plasma is one of the ways to increase useful life in the food industry, which reduces pollution. The aim of this study was to investigate the increase in the shelf life of lemons prepared with cold plasma. The samples were subjected to cold plasma treatment using two gases (argon and air) for a period of 0, 5, 10 and 20 minutes on the surface of lime, which reduced yeast and copy italicum 1 to 99%. The results of microbial analyzes revealed that within five minutes under the plasma treatment of argon cold gases and  air, the microbial load reduced by 99% and had the least effect on the physical and appearance properties of the lime product. After applying the treatment, the samples were free of coliform and P. italicumon mold. Examining the physical properties of lime (texture and weight) showed that the effect of gas type had a significant effect on these indicators. The increase in plasma treatment time in six minutes and atmospheric pressure was significantly different (p<0.05). Examining the type of gas and its effect on the treatment showed that the type makes a significant difference and about ten percent of the effectiveness of argon gas is slightly higher than air. It will be a suitable and low-cost method for sterilizing and pasteurizing limes in order to preserve them.

Sour cream contains 20-30% fat, to which aroma-producing bacteria (lactic acid) were added in order to create a special odor and taste. This type of cream is stored at 4 °C for at least 24 hours before distribution and then marketed. The aim of this study was to investigate the possibility of producing probiotic sour cream by adding probiotic bacteria and maltodextrin. In this study, the addition of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidum) in the formulation of sour cream with 20% fat was used and the rheological properties of the cream were investigated. The results showed that all samples showed shear-thinning behavior under shear strain. The rheological Carreau model fits the sour cream flow behavior data well. In terms of viscoelastic properties, in all samples, including bacteria and maltodextrin, the storage modulus was higher than the loss modulus. Also, no significant difference was observed between the amount of maltodextrin addition and the type of bacteria in terms of rheological properties (P< 0.05).

In this research, quinoa starch samples were evaluated in 9 treatments with different proportions of adipic acid and acetic anhydride mixture (ratio 1 to 30), along with a control sample in terms of physicochemical and functional characteristics and determining the optimal conditions for chemical modification. The mentioned treatments were designed by 3 independent variables affecting chemical modification, including chemical modifier concentration (2%, 4% and 6%), suspension pH (8, 8.5 and 9) and reaction time (60, 90, 120 minutes) by Taguchi method. became The swelling power and water absorption capacity of sample T2 (modifier concentration 2%, suspension pH 9 and reaction time 120 minutes) significantly increased compared to the control sample, which is a sign of the formation of crosslinks along with the formation of stable three-dimensional gel networks. Spectroscopy results showed that except for T2 sample, the rest of the samples had a slight tendency to retrogradation, which was a sign of the high stability of the said sample during the retention period to syneresis (p<0.05). Acetylation significantly improved the solubility characteristics compared to the control sample due to the better dispersion of starch in the aqueous medium. With the increase in the modifier concentration, the stability of the samples against the freeze-thaw cycle decreased significantly (p<0.05). The investigated parameters in measuring the thermal characteristics of modified quinoa starch were evaluated with a significant difference more than the control sample. The apparent viscosity of the T2 sample at the shear speed of 20, 50 and 100 rpm increased significantly compared to the control sample, but the other samples showed a lower viscosity. Also, using Taguchi analysis, the optimal treatment of modified quinoa starch with 2% modifier concentration, suspension pH 9 and reaction time 120 minutes was determined.

In this study, the effect of turmeric extract and omega-3 encapsulated with soy lecithin on the characteristics of hamburger during the 12-day storage period was investigated. The results showed that during storage for 12 days, the highest pH and water holding capacity were related to the control sample. The initial moisture content of hamburgers was about 52%, which decreased significantly after the storage period (p<0.05). The lowest shrinkage was compared to the control sample, and the highest cooking loss was observed on the first day of storage. In all the investigated days, the highest volatile nitrogenous compounds was related to the control sample. Free fatty acids increased significantly during storage (P<0.05). The samples containing the extracts were not significantly different from the control samples in terms of texture characteristics. Encapsulated treatments had lower bacterial counts than free extracts. The control sample significantly received the lowest score in all sensory characteristics. In general, the quality of hamburgers containing fine-coated turmeric extract and omega-3 improved compared to the control sample.

Nowadays, natural pigments are widely used in the food, cosmetics and sanitation industries. In recent years, numerous researches have been done on the methods of extraction and evaluation of the properties of natural pigments. The purpose of this study is comparison of enzymatic and ultrasonic extraction methods for the antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.). Antioxidant activity was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP). The results show that the concentration of chlorophyll a in alfalfa is higher than that of chlorophyll b and also the enzymatic method demonstrates higher yield in chlorophyll extraction. In addition, higher concentrations of alfalfa extract showed higher antioxidant activity in inhibiting DPPH free radicals and ferric reducing antioxidant power (p <0.05). Also, with increasing the extract concentration, total phenolic compounds and flavonoid compounds increase (p <0.05). Due to the better performance, the enzymatic extracted chlorophyll was used to evaluate the antioxidant properties, inhibition of free radicals DPPH and ATBS and ferric reducing antioxidant power and the result shows the higher chlorophyll concentration, the higher antioxidant properties. Due to the appropriate antioxidant effect of alfalfa chlorophyll extracted by enzymatic method, its application in food, pharmaceutical and health industries can be evaluated and industrial scale extraction systems can be designed using this technique.

Non-uniform drying and head rice reduction due to non-movement of paddy in common fixed bed dryers is one of the basic problems in rice milling factories. In order to investigate and provide a suitable drying method with the approach of creating uniformity in drying process, reducing losses, and saving energy consumption, a two factorial experiment in completely randomized design (CRD) was used. The factors were the initial moisture content (IMF) of paddy at two levels (16 and 18%) and drying method at 4 levels (one-way air flow, reverse air flow in 1 hour, 2 hours and 3 hours and then continuation of drying process the same as one-way airflow). The same drying air temperature and air velocity was considered for all treatments. In both moisture treatments, three hours reverse air flow drying has the highest head rice (75.7-75.86%) and the lowest energy consumption (41-49 MJ/kg water). The highest energy consumption with the amount of 79 and 67 MJ/kg water was belonging to the paddy with high and low IMC, respectively. In one way airflow, dried paddy in 10 cm from the bottom layers of dryer has the lowest amount of head rice (63.65%). In both moisture treatments, the results of mixed layers showed that one hour reverse air flow drying with values ​​​​of 68.28-68.68% had the lowest head rice. Also, drying method had no significant effect (P>0.05) on the cooking quality.

The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

Malt extract is widely used in the production of candy, malt, sauces and baking industries, confectionery, infant formula or baby food, chocolate, pharmaceuticals and dairy factories. Risk management in the malt production process plays an important role in improving product safety and factory efficiency. The failure mode and effect analysis method (FMEA) is a systematic and preventive tool in risk management that is used to define, identify, evaluate, prevent, eliminate or control the states, causes and effects of potential failures in a system. The aim of the current research is to use FMEA and Fuzzy Delphi as suitable tools to identify, refine and rank process failures in the malt production process from the receiving stage to packaging and provide preventive solutions to reduce important risks.

First, unit operation in malt production were considered, which included: receiving and sifting barley, washing and steeping, germinating and clining, grinding and extracting, milling and mashing, filling and packaging. Then, with the aid of five experts of malt industry, as properly as the previous overall performance and documentation of the processes such as HSE and ISO information, the current situation and potential failures were determined separately for the production processes. Then, the causes of failures and the effects of these failures on the customer were determined.

In the malt production process, a total of 86 potential failures were identified and ranked in 6 main malting processes. The scores of severity (S), occurrence (O) and detection (D) were assigned by experts using the Fuzzy Delphi method. According to the given scores, RPN (Risk Priority Number) of each failure mode was calculated. According to the RPN number and the numbers of the three components, the failures were categorized into three levels: normal, semi- critical and critical. “ Receiving and cultivating” and “sprouting, drying and root separation: were the most risky steps and “milling and mashing” and “filling and packaging” low risk steps in the malt production process. Finally, preventive solutions were provided by experts for critical failures.

In order to reduce or eliminate critical failures that had a RPN number above 120 and 2 components above 6 (6 critical failures), practical solutions such as installing equipment in order to more accurately control pressure and humidity in processes, increasing control over equipment performance, sampling and checking out raw materials and semi-finished, were introduced.Keywords: Malting process; Failure identification; Risk management; Severity; Occurrence; Detection

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

Due to the good solubility of vitamin D in oils, oil products can be addressed as one of the most suitable fortification vehicle. However, sustainability and loss of vitamin D during food storage is one the major concerns for the food policymakers and producers. Therefore, the objectives of this study was to fortify and compare the stability of vitamin D3 in sunflower oil and oleogel based on rice bran wax and sorbitan monostearate, during heating and storage.

Oleogels (based on rice bran wax/sorbitan monostearate/sunflower oil) and sunflower oil fortified by vitamin D3, then stabilities of  them was compaired, under two various conditions; including heating at 110 °C for 60 min and storage for 60 days at 25 °C.

Vitamin D3 in sunflower oil and oleogel samples decreased 29.5 and 24.6%, respectively. Thus, the rate of vitamin D3 lost was less in oleogel sample. Moreover, results showed that storage conditions did not degrade vitamin D3 in the samples.

The optimal stability of vitamin D3 in the two samples during heating and storage conditions and oleogel samples showed greater abilities to preserve vitamin D3.

The aim of this study is extraction of potato protein via incorporation of ultrafiltration with different diafiltration times (90, 285 and 480 min), and evaluation of physicochemical and functional properties of extracted protein. So, in terms of functional characteristics (solubility, water and oil absorption capacity, emulsifying activity and emulsion stability) the concentrated permeate and retentate proteins, have been compared with control sample. In retentate and control samples the solubility increases significantly (P˂0.5) with raising the pH from 3 to 7, inverse it decreased between the 7 to 9. In addition, it was found that the solubility of retentate proteins were significantly (P˂0.5) more than control and permeated proteins. Also, the water absorption capacity of retentate proteins (18.85 g Water/ g protein Retentate 480 min) were more than the other samples (2.54 g Water/ g protein Permeate 90 min). Whereas, oil absorption capacity was significantly (P˂0.5) depended on diafiltration time and process. In a way that, by increasing the time this parameter dropped in all of the samples. It was also found that, the oil absorption of retentate samples (59.09 g oil/ g protein Retentate 90 min) were significantly (P˂0.5) more than the permeate ones (32.13 g oil/ g protein Permeate 90 min). Emulsifying activity and solubility of retentate samples were significantly grew by addition of diafiltration time, while these indexes reduced in permeate samples. The thermal analysis of retentate sample (with 480 diafiltration time) indicated that, it had higher water absorption capacity than control.

This study aimed to investigate the effect of chemical modification with adipic acid/acetic anhydride mixture (1:30) on the physicochemical and functional properties of amaranth starch and also to determine the optimal conditions for amaranth starch chemical modification with the mentioned mixture. Amaranth starch was isolated and then modified under nine different treatments designed by the Taguchi method using three main chemical modification factors, including the mixture of adipic acid /acetic anhydride concentration (4%, 6%, and 8%), reaction time (60, 90 and 120 min) and suspension pH (8, 8.5 and 9). Swelling power, solubility, color, paste clarity, thermal properties, freeze-thaw stability, and apparent viscosity of starch samples were investigated. Modification optimal conditions were determined using Taguchi analysis and the related percentage deviation (RPD) method. The result obtained from this study showed that the chemical modification significantly changed the physicochemical and functional properties of amaranth starch. Adipic acid/ acetic anhydride mixture improved the swelling power, solubility, viscosity, and paste clarity of modified starch than native. Modified starch powders showed more lightness, less yellowness, and redness in color. Chemical modification reduced gelatinization temperatures, gelatinization enthalpy, and freeze-thaw stability. However, since other food components such as sugars, salt, hydrocolloids, etc., influence the freeze-thaw stability of starch, the possibility of modified amaranth starch utilization as a stabilizer, thickener, or fat replacer in food products with the mentioned mixture needs additional research is required to be conducted. The optimum modification conditions were a concentration of 6%, a reaction time of 120 minutes, and a pH of 9.

Cake is one of the most popular bakery products and contains a lot of sugar. In recent years, low-calorie foods with a sugar substitute have had a special place due to consumers' interest in eating healthier foods and a reduced calorie intake. In this study, the feasibility of producing cupcakes with the replacement of sucrose with Quercus was investigated. At the same time, characteristics such as specific gravity, volume, bulk density, physical density, porosity, weight loss, crust and crumb color of cake, hardness, and cake sensory evaluation were studied. Results showed that there was a significant difference in the characteristics of specific gravity dough, volume, bulk density, porosity, and firmness of the cakes compared to the control. As the percentage of Quercus replacement increased, the color of the crust and crumbs of the cake became darker. The highest sensory evaluation score belongs to the 25% Quercus sweetener. The results showed that using 25%, 50%, and 75% substitution of Quercus instead of sucrose improved the quality of the cupcake compared to the control, and the cake sample with 25% Quercus with a maximum volume of 68 cm3 and a specific gravity of 1.13 had the highest quality. With the increase in the amounts of Quercus, some of the quality characteristics decreased, but due to the high score in the sensory test and the beneficial effects of Quercus sweetener, it seems that the Quercus sweetener can be used as a substitute for sugar in the cake.

One of the important aspects of food drying technology is studying the moisture and temperature changes during the drying process. The temperature changes of the sample are often evaluated by instruments such as thermocouples and thermometers. In this research, infrared thermography was implemented for evaluating the temperature changes during drying process. Experiments were performed for drying air temperature of 60 and 80 oC and temperature changes were measured with T-type thermocouples and infrared thermography. Also, moisture content of apple slice was measured during dying process. The result shows infrared thermography is a good instrument for recording the temperature changes without contact or destroying sample. evaluation drying curves shows, with increasing drying air temperature, heat and mass transfer process increase and drying times decreased consequently.

Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to produce raw materials for functional foods. Therefore, in the present study, phycobiliprotein pigment was extracted from Gracilaria algae and the amounts of pigment was investigated. Also, nanoliposomes containing PBPs coated by chitosan (0, 0.5, 1 and 1.5%) were prepared and their physicochemical properties, antioxidant and antimicrobial activity were evaluated. The mean diameter of nanoliposomes and Polydispersity index (PDI) ranged from 336.9 to 577.7 nm and 0.25 to 0.28 in nanocarriers, respectively. The highest values of nanoliposome encapsulation efficiency of PBPs (83.98%) were obtained under optimal conditions in nanoliposomes with 1.5% chitosan coating. The results showed that the antimicrobial activity of the treatments increased significantly after encapsulation in the nanoliposome. In addition, the antioxidant activity of PBPs increased significantly after nanoencapsulation in liposomes. So that the EC50 level decreased to 81.27 and 107.67 ppm in DPPH and ABTS tests in nanoliposomes with 1.5% chitosan coating, respectively. Based on the findings of this study, it can be realized that nanocoating with chitosan effectively increases its stability, antimicrobial and antioxidant properties. Therefore, in order to increase the stability of natural compounds during different processes, it is recommended.

Additives analysis plays important role in food quality control and has a great impact on public health. Therefore, rapid detection of these compounds in food samples is important in food safety. In this study, reduced graphene oxide /Fe3O4 nanocomposite (rG-Fe3O4-NC) was synthesized in the presence of sour lemon peel extract as a reducer and stabilizer agent in aqueous solution. For the first time multivariate optimization based on rotatable central composite design (RCCD) coupled with response surface methodology (RSM) was used to optimize effective experimental variables for fabrication of electrode. An experimental design has been used to examine and optimize the impacts of diverse experimental parameters like the pH and concentration of the nanocomposite in rG-Fe3O4-NC. The optimal conditions were pH: 6 and the concentration of the nanocomposite: 8%. The synthesized nanocomposites were characterized by TEM and XRD techniques. The rGO modified carbon paste electrode (rG-Fe3O4-NC/CPE) was used as a highly sensitive electrochemical sensor for the detection of vanillin. Interference of vitamin B2, methionine, valine, glycine and KBR, KCl and glucose were checked in the presence of 25 µM vanillin at surface of rG-Fe3O4-NC/CPE with acceptable error 5%. Results confirmed that 500-folde of above compounds have not any important interference in monitoring process of 25 µM vanillin. The vanillin sensor showed linear range between 01 nM – 250 μM and a low detection limit of 0.3 nM. Finally, the rG-Fe3O4-NC/CPE was successfully used for determining vanillin in food samples. Therefore, this sensor can be used in food industry to the online determination of vanillin in flavored milks and ice cream.

The use of natural dyes in foods enhances the quality, efficiency and sensory properties of the product and also, they are associated with anti-inflammatory and anti-cancer effects and therefore they play an important role in human health. Chlorophyll is used as a natural pigment in a variety of foods. The aim of this study was extraction of chlorophyll from Persian clover ( Trifolium resupinatum L.) using enzyme method and evaluation its antioxidant and antibacterial properties. Antioxidant activity of chlorophyll extracted from Persian clover was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP) and antibacterial effects against different microorganisms was also carried out using agar disk diffusion and microdilution (MIC and MBC) methods. The results showed that the concentration of chlorophyll a was almost twice of chlorophyll b and higher concentrations of chlorophyll had higher antioxidant activity in DPPH and ABTS free radicals scavenging and FRAP (p>0.05). Antibacterial effects of chlorophyll at concentrations of 20, 40, 60 and 100 μM were different, with bacterial resistance in Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus > Listeria monocytogenes ( P<0.05) in agar disk diffusion and Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus = Listeria monocytogenes in microdilution respectively. Based on the results and the antioxidant and antibacterial effects of chlorophyll at higher concentrations, it can be used as a biocolorant in food and pharmaceuticals. However, further tests are needed to obtain further results.

Rice bran protein is a valuable plant protein that has received much attention in recent years due to its unique functional, nutritional, and hypoallergenic properties. The purpose of this paper is to study the utilization of the rice bran protein (RBP) in low-fat dairy dessert for children who have been shown milk protein allergy. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice (Champa Variety) bran proteins were prepared by alkaline extracted. The functional properties of rice bran protein (solubility, foaming capacity and stability, water and oil absorption capacity and Emulsifying properties) were determined. Also physicochemical, sensory properties and texture of low-fat dairy dessert were determined. It was found that pH was significantly effective in the RBP functional properties (P<0.05). Water absorption capacity and oil absorption capacity of RBP were obtained 4.21 g/g and 3.87 g/g, respectively. The results indicated that RBP concentrate can be effectively used for various functional food formulations like dairy dessert. The effect of protein on the color properties of dairy dessert was significant. Whiteness Index was, however, decreased by increasing rice bran protein but yellowness index was increased by increasing rice bran protein in the dessert. There was no significant difference between protein-containing dessert samples (P<0.05). Textural characteristics of dairy dessert containing rice bran protein were significantly different from dairy dessert containing milk protein. Dairy dessert containing rice bran protein showed more desirable sensory properties than the protein-free sample but dairy dessert containing skim milk was better.

In this study, some physicochemical properties of apple powder produced by different drying methods were evaluated. In order to investigate the storage effect on the nutritional properties of apple powders, the samples were packed in a modified atmosphere and examined at intervals of 135 and 270 days. Apple slices were dried by freeze drying, microwave and oven drying methods as well as apple juice by spraying and foam mat drying methods. The results showed that the highest levels of vitamin C (ASA), flavonoid compounds (TF) and phenolic compounds (TP) were related to powders produced by freezing and spray drying, respectively. Minimal color changes compared to fresh samples were observed in powders produced with freeze and then microwave dryers. Packaging in the modified atmosphere resulted in a significant reduction in the degradation of ASA, TF and TP compared to the normal atmosphere during 270 days of storage. The results showed that the drying method had a significant effect on the properties of apple powder and among the studied methods, freeze-dried and sprayed drying were suitable for drying apples sliced and its juice, respectively.

In this study, the graphene oxide was used as adsorbent for the separation (adsorption and desorption) of flavonoids from lemon peel. Properties of desorption extract (total phenolic content, total flavonoid content, scavenging ability of DPPH free radicals) were determined. Antioxidant activity of desorption extract at three levels of 250, 500 and 1000 ppm and BHT synthetic antioxidant at 200 ppm in antioxidant-free frying oil were evaluated by measuring peroxide value, thiobarbituric acid test, conjugated DN and color index. Each gram of lemon peel extract contained 19767.20 μg phenolic compounds and 33.552 μg flavonoids on dry matter. Each gram of desorption extract contained 5861.56 μg phenolic compounds and 3.446 μg flavonoids on dry matter. Peroxide value, thiobarbituric acid, conjugated DN and color index of oil increased with increasing heating time and the highest increase was observed in the control treatment without antioxidants. Treatments containing desorption extract at 500 and 1000 ppm, can compete with BHT antioxidant. The results of this study indicated that desorption extract can be used as a replacement for synthetic antioxidants in oil.

Nowadays, the application of procedures to minimize oxidative and microbial spoilage in marine products is economically and hygienically important. This study was performed to determine the effect of free and nanoliposome forms of poneh (Mentha pulegium L.) essential oil to increase the shelf life and improve the sensory characteristics of silver carp minced fish (Hypophthalmichthys molitrix) during storage time.

In this study, the antibacterial properties of 1 and 2% essential oil and nanoliposomes form on the microbial population of minced silver carp fish inoculated with Bacillus cereus and Escherichia coli were measured. Also, chemical tests (DPPH (2,2-Diphenyl-1-picrylhydrazyl assay, measurement of iodine peroxide (PV), pH, total volatile nitrogen (TVB-N) and thiobarbituric acid (TBARs)) and sensory properties of minced silver carp were evaluated during 12 days of refrigerated storage.

The results showed that the addition of poneh essential oil (free and nanoliposomes) according to the microbial results and the results of chemical experiments can effectively prevent microbial growth and chemical spoilage (p<0.05). Treatment containing 2% nano essential oil of poneh showed the greatest effect on the chemical, microbial and sensory properties of minced fish during the experimental period in comparison with control treatments, 1% poneh nanoliposomes essential oil and 2 and 1% free essential oils.

Therefore, the nanoliposomes form of 2% poneh essential oil can be used as a suitable additive to increase the shelf life of Silver carp fish in the fish industry.

The foam mat drying is a process in which liquid food is converted into stable foam by combining gas into it, and then dried at a relatively low temperature. In current research, shrimp foam was prepared using 0.25% Cress seed gum and dilution with ratio of 1 shrimp to 4 water after 4 min whipping and then foam with 4mm thickness dried in a drier with 70°C. Shelf life of powders for 6 months and two storage temperatures (ambient and refrigerate) were measured. The experiments included density, water activity, water absorption, oil absorption, total volatile base nitrogen (TVB-N), thiobarbituric acid, peroxide and microbial count including coliform bacteria, mold and yeast, and total count. The count of mesophilic, psychrotroph, total coliforms, vibrios, mold and yeast was increasing during shelf-life time. On the other hand, fecal coliform and escherichia coli and Salmonella were not found in shrimp powder samples during shelf-life period. During the shelf-life period of water absorption, oil absorption, water activity, decreasing trend and TVB-N, thiobarbituric acid, peroxide and density were increasing. In refrigerated samples at the end of the 6-month period, there was a lower level of TVB-N, thiobarbituric acid, peroxide and water activity than those stored in the ambient temperature.