javad hesari

Synbiotic yogurt is the most important food ingredient from the combination of probiotics and prebiotics, which increases the survival of probiotic bacteria during yogurt storage due to its prebiotic properties. The purpose of this study was to develop synbiotic buffalo yogurt by addition of inulin and fructo-oligosaccharide as prebiotics compounds (0.5, 1 and 1.5%) on the survival of Lactobacillus acidophilus and Bifidiobacterium bifidium bacteria and physicochemical and sensory properties of buffalo yogurt. The physicochemical characteristics (pH, acidity, dry matter, fat, protein, viscosity, syneresis) and sensory evaluation (taste and texture) during 21 days of storage and the survival rate of Lactobacillus-acidophilus and Bifidiobacterium bifidium during 21 days were investigated. The results of the statistical analysis showed that with increase in the fructo-oligosaccharide level compared to the sample containing inulin and the control, the pH decreased, acidity, dry matter, water retention and viscosity increased (p<0.05). Also, the amount of fat and protein did not differ significantly during 21 days of shelf life (p>0.05). In terms of sensory evaluation, the samples of synbiotic buffalo yogurt containing high percentage of fructo-oligosaccharide and inulin were evaluated better than the control. Therefore, the use of fructo-oligosaccharide and inulin is recommended for the production of synbiotic buffalo yogurt with functional properties.

Edible coatings are biodegradable and environment-friendly, used for reduce of plastic packaging. The prolonging of shelf life of food products is very important as even a few days extension of shelf life could represent a significant economic advantage for food companies. Cheese, in particular, is undoubtedly the most diversified and challenging group of dairy products and an excellent source of proteins, lipids, essential minerals (such as calcium, magnesium, and phosphorus), and vitamins.  The packaging materials of cheese should be designed and developed to improve cheese quality and preventing damage and spoilage. This review focuses on edible coating and their application on different cheese varieties to improve its shelf life as a substitute for non-biodegradable polymers, and the methods of preparation of edible coating (dipping, spraying, fluidization and Panning) has been discussed.

The consumption of fermented milk products, including yogurt, has been increased dramatically as people become aware of the functional and health resources. Quinoa seeds have recently received more attention due to their favorite nutritional properties and high content of protein, amino acids, fatty acids, minerals, and essential vitamins. Therefore, in this study, the fortification of beneficial yogurt with quinoa and its effect on physicochemical and microbial and organoleptic properties of product were investigated. Flour of quinoa seeds were added to yogurt milk at three levels (2, 4, and 6%). A sample of each treatment is selected every week and were analysed with respect to physicochemical (texture, pH, acidity, dry matter, hydration, etc.), microbial (starter count and yeast mold), and sensory properties compering to control samples. Based on the results of physicochemical tests, addition of quinoa flour significantly reduced syneresis, pH, and increased acidity, dry matter, viscosity, fiber, fat, and ash contents. The evaluation of color of samples showed that L index decreased while a and b indexes increased significantly with increasing the percentage of quinoa flour. On the other hand, the starters counts increased in fortified samples due to the nutrients of quinoa. Sensory properties were not significantly different between fortified and control sample except of texture that was improved with quinoa addition. The results of this study showed that the use of quinoa flour in stirred yogurt can led to producing a product with desirable and functional characteristics.

In this study, the antioxidant and anti-cancer properties of bioactive peptides resulting from enzymatic hydrolysis of grape seed were determined using the microbial protease enzymes alcalase and flavourzyme. Protein hydrolysis was produced at three different times (10, 20 and 30 minutes), using commercial alcalase and flavourzyme enzymes at pHs of 8.5 and 7 (optimal pH of alcalase and flavourzyme enzymes) and in a ratio of 1 percentage of enzyme to the protein at a temperature of 50 ° C. The results showed that with increasing the hydrolysis time, the amount of protein recovery and the degree of hydrolysis increased and also the values of the mentioned parameters by the alcalase enzyme were significantly higher than the flavourzyme enzyme (p <0.05). The highest antioxidant activity (DPPH free radical scavenging activity, ferric regenerative power and ABTS free radical scavenging activity) and anti-cancer properties against SW742 cells (colon cancer cells) was observed in the protein hydrolyzed by alcalase enzyme and in 30 minutes (p <0.05). Due to the bitterness of this treatment (alcalase enzyme at time 30 minutes) its amino acid profile was determined, the highest levels of essential amino acid, valine 7.98% and then the amino acid leucine 7.11% and the highest un-essential amino acid glutamic acid was 19.55% and then the amino acid glycine was 12.55%. Overall, the hydrolyzed grape seed protein appears to have high antioxidant and anti-cancer activity, which may be useful ingredients in food and formulated diets applications.

The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

Fruit juice is one of the most popular fruit products and is consumed by a wide range of individuals in societies in almost every age group. Some producers, however, perpetrate fraud in the production procedure due to economic and financial purposes. Thus, authenticity as well as quality have always been a major concern of consumers and officials in charge of setting regulations. Being aware of the frequent fraud in terms of fruit juice and being able to detect it are essential to differentiate between the unadulterated and adulterated product with more efficacy, which could be significant with regard to swift and accurate detection process and eventually the health of the consumer. This article aims to review the studies conducted on different common fraud cases in fruit juice production and methods of detecting them. Chromatographic techniques such as high-performance liquid chromatography and gas chromatography are the most common methods for determining the purity of juices. Among novel methods of detecting fruit juice fraud cases are stable isotope analysis, reverse transcription polymerase chain reaction technique, and spectroscopy techniques, namely infrared spectroscopy, visible and ultraviolet spectroscopy, nuclear magnetic resonance spectroscopy, and fluorescence emission spectroscopy. According to a vast majority of the studies, fruit juice production fraud entails cases of adding sugar, organic acids, water, foreign fruit juices, sulfite, and cloudifiers. Also noteworthy were determining fruit content, microbiological damage indicators, and other indicators related to thermal stress, enzyme treatment, and contamination by process water. As a general conclusion, in order to accurately and quickly detect of fraud cases, researchers should always take steps to develop and update fraud detection techniques.

Milk and its products are rich in bioactive and functional compounds. Most of these compounds, however, are heat sensitive. Therefore, common thermal processes may have detrimental effects on the nutritional properties of milk and its products. Non-thermal processes, hence, have attracted the attention of many researchers. High-pressure processing (HPP) is one of the novel non-thermal processes that has been investigated in the field of increasing the shelf life of milk and dairy products, and promising results have been obtained. This article aims to review the studies conducted on the effects of HPP on milk components, namely fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and its products, including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. According to the findings of studies, HPP manages to change the structure of milk components, especially proteins and fat globules. In addition to this, HPP succeeds in inactivating spoilage and pathogenic microorganisms, preserving nutrients and flavoring compounds, increasing yield, and improving the sensory properties of milk and its products.

Fruit and vegetable juices, with antioxidants, vitamins and minerals, are considered to be popular and healthy beverages, which increase health. Mixing of juices is one of the methods for improving the nutritional quality of the final product, which by this method improves the content of bioactive compounds according to the type and quality of fruits and vegetables. The aim of this study was to produce fresh and healthy juice from fruit and vegetable blends, and to study organoleptic and physic-chemical properties with consumer acceptance. Different formulas of the juices composition were prepared in five types and stored in the bottles for 9 days in the refrigerator for physicochemical analysis and sensory evaluation. The effect of fruit juices storage time of 3.6 and 9 days on pH, acidity and ascorbic acid content was investigated. The nutritional value and high antioxidant properties of mixed juices indicate that they can be used as sources of rich bioactive compounds. Except for the compound formula 1 ( carrot 120 gr, orange 130 gr, flaxseeds 15 gr, honey 10 gr, ginger 10 gr, water 115 gr), the rest of the beverage compounds were commercially available in terms of public acceptance. Combined juices this study is recommended for people with obesity, hypertension, cancer and cardiovascular diseases, as they play a significant role in the prevention of these diseases. The formulated compounds from fruits and vegetables are sources of calcium, magnesium, iron and antioxidants (ascorbic acid, flavonoids, total phenols). Therefore, the use of such fruit juices protects the human body from several diseases.

The purpose of present study is to investigate the relationship between voluntary disclosure of extensible financial reporting language and stock market valuation and the role of corporate governance in companies listed on the Tehran Stock Exchange. For this purpose, 140 companies during the period 2014-2019 were surveyed. In this research, the information related to the variables was extracted from Rahavard 3 software and was summarized, classified, calculated by Excel software and finally hypotheses tested by Eviews and stata software at a confidence level of 0.95 . The findings of the first hypothesis showed that there is a significant and positive relationship between voluntary disclosure of extensible financial reporting language and stock market valuation in companies. Also, the findings of the second hypothesis showed that there is a significant and positive relationship between corporate governance and stock market valuation in companies. In addition, the findings of the third hypothesis showed that corporate governance has a positive and significant effect on the relationship between voluntary disclosure of extensible financial reporting language and stock market valuation in companies.

In spite of their advantages in the treatment of animal diseases, veterinary drugs can remain in foods of animal origin and cause considerable threats to the consumer health. Antibiotics, anthelminthics, Anticoccidial drugs, and nonsteroidal anti-inflammatory drugs are the major veterinary drugs that can contaminate food products. Food processing can be considered as a strategy for the removal of drug residues in foods. Awareness of drug residues and their reductions during different processes can be important in terms of the consumer health. This paper, therefore, reviews the literature on veterinary drug residues in foods of animal origin, including milk and milk products, eggs, meat, and meat products, as well as the effect of different processes on the stability of these drug residues. To this end, all related articles and theses were reviewed from national (SID, Irandoc, and MagIran) and international (Science Direct, Google Scholar, Scopus, and Pub Med) databases. According to reviewed studies, most of foods of animal origin in Iran were contaminated with antibiotic residues. In other countries, foods of animal origin contained different levels of drug residues. Based on scientific findings, heat processing could reduce the residues of tetracycline, macrolides, aminoglycosides, and sulfonamides in milk, residues of tetracycline, ciprofloxacin, enrofloxacin, sulfanilamide, and chlorpyrifos in eggs, and residues of oxytetracycline, ampicillin, chloramphenicol, sulfonamides, and anthelminthics in meat products. The microwave, freezing, and fermentation processes were also effective in the reduction of drug residues in foods.

The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inoculated to the surface of experimental ultrafiltrated cheese samples followed by coating trials. The microbial, physicochemical, and organoleptic properties of cheese samples were evaluated during 60 days of ripening. The results showed that coating of cheese had inhibitory effect on growth of Penicillium chrysogenum. Natamycin-containing coatings were more effective in reducing the mold population than coatings incorporating lysozyme-xanthan. Coating with 600 ppm lysozyme-xanthan reduced 2.09 log E. coli O157:H7 growth compared to that of control (with no coating). Moreover, the populations of Staphylococcus aureus were lower in all coated samples containing lysozyme-xanthan than that of control. There was no significant difference (P> 0.05) between the pH, acidity, salt, and fat in the dry matter of the coated samples and those of the control sample during 60 days of ripening. Edible coatings reduced moisture loss in cheese (5.03%) during 60 days. Coating improved the textural properties of cheese samples, meanwhile did not have a significant effect (P > 0.05) on the taste and overall acceptance of cheese. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan to increase the shelf life of ultrafiltrtated cheese.

The purpose of this study was to investigate the effect of ultrasonic processing on the microbial and physicochemical properties of sourcherry juice.The effect of pasteurization in comparison with ultrasound was investigated at 25 and 60 °C for 4, 8, 12 minutes with 24.4, 42.7, 61 μm at a frequency of 20 kHz. Pasteurization and treatment of 12 min, 42.7μm amplitued, 60° C, 8 and 12 min, 61 μm, 60° C and 12 min, 61 μm, 25 ° C caused a complete destruction of aerobic bacteria. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 micrometers. Except for the 4 minute at 60 ° C treatment, total coliforms were completely destroyed in other treatments.Molds were completely eliminated in other treatments, except for 4 minutes, the temperature of 25 ° C, 24.4 μm. Yeasts were eliminated in all heat treatments and sonication at 25° C in maximum time and amplitued. By increasing the amplitude of ultrasound, temperature and treatment time had a negative effect on anthocyanin content and phenolic content but did not have a significant effect on antioxidant content.According to the combined results, medium amplitude at 60 ° C can be the most effective treatment in preserving quality traits and providing microbial trait in sourcherry juice.

The effect of 500 ppm mixed plant extracts (green tea, stinging nettle and olive leaves extract in the same rates) in combination with nisin (200 ppm) and nisin nanoparticles (200 ppm) was studied to produce nitrite free frankfurter sausage. Nitrite free frankfurter sausages in three treatments containing 500 ppm plant extract + 200 ppm of nisin, 500 ppm plant extract + 200 ppm nisin nanoparticles with control sample (120 ppm sodium nitrite) were produced, then packaged in polyethylene bags in vacuum condition and physicochemical, quality, microbiological and sensory properties were evaluated during 45 days of storage. The results showed that the use of nisin and nisin nanoparticles had no significant effect (P>0.05) on moisture, fat, protein and ash content. Nisin nanoparticles, due to the presence of chitosan in the capsule structure, prevented the lipid oxidation and the sausages containing these compounds had the lowest TBARS at the end of the storage. Total viable count, molds and yeasts counts increased significantly (P<0.05) during storage. At the end of 45 days, sausages containing sodium nitrite and nisin nanoparticles had the lowest total viable bacterial and molds and yeasts counts, respectively. The count of Staphylococcus aureus (2.5 Log CFU/g) and Escherichia coli (2 Log CFU/g) decreased significantly during storage (P<0.05). It was found that sausage containing nisin nanoparticles had high sensory scores compared to other treatments. The results showed that the use of 200 ppm nisin nanoparticles in combination with 500 ppm of mixed extracts could be a novel step in the production of nitrite free frankfurter sausage with good quality characteristics and extended shelf life.

Since cancer treatment has been done through chemotherapy and various drugs that are accompanied with severe side effects in addition to therapeutic properties, nowadays sscientists are investigating anticancer therapies using natural compounds such as hydrolyzed proteins and bioactive peptides with higher treatment properties and fewer side effects. In this study, for the first time, hydrolyzed proteins obtained from pepsin, proteinase k and alcalase enzymes were used to examine its cytotoxic effect on human lung adenocarcinoma cells (A549). Human lung carcinoma A549 cell lines were grown in 90% RPMI medium supplemented with 10% fetal bovine serum and 1% penstrep. Different concentrations of hydrolysates during times of 24, 48 and 72h were affected by A549 cell lines via XTT assay. Then, the cell survival ability was evaluated by XTT method. Results showed that hydrolysates produced from wheat germ protein affected the viability of cells and it depending on the enzyme applied, concentration and time. The results of IC50 were evaluated for A549 cells in the case of pepsin, alcalase and proteinase k hydrolysates at 72 h, 11.17mg/mL, 12.94mg/mL and 11.27mg/mL. These results showed that wheat germ protein hydrolysates would be used as new source of anticancer peptides and could be a replace for common cancer therapy drugs in the near future.

Thermal pasteurization destroys bioactive compounds. Therefore, there is a need for a technique that provides microbial stability and stability while preserving biologically active compounds in grape juice. In recent years, the application of ultra-sonication in food processing has been considered for its ability to deactivate microorganisms with very little or no effect on bioactive compounds and nutritional properties of food. Ultrasound is considered as one of the potential non-thermal pasteurization techniques in the production of juices and is an effective method for maintaining the qualitative properties of juices. These properties have the advantage of thermal pasteurization. The purpose of this study was to investigate the effect of thermal ultrasound in comparison with the usual pasteurization method on bioactive compounds and some characteristics of red grape juice (Brix, pH, acidity, vitamin C, phenolic content, antioxidant properties and anthocyanin content).

In this research, the red grape juice was prepared from the fruit. The treatments were: controlled sample (without treatment), pasteurized sample (90 °C,30˝), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for 4,8,12 min with amplitudes of 24.4, 42.7, 61 μm, ultrasound sample with heating (60 °C) for 4,8,12 min with 24.4, 42.7 and 61 μm amplitudes. The effect of treatments on Brix, pH and acidity, phenilic content, ascorbic acid content, antioxidant activity and anthocyanin content of the samples were investigated.

According to the results, the treatments did not have a significant effect on the pH, pH, and acidity of red grape juice. Pasteurization treatment caused the greatest reduction in the qualitative characteristics of the samples. The highest percentage of degradation of ascorbic acid content in red grape juice was 28.2% which was related to pasteurization treatment, and high temperatures at 60 ° C and long duration also had the most significant decrease in ascorbic acid compared to other treatments. The highest phenolic content was observed in treatment with temperature of 25 ° C and duration of 4 minutes with intensity 61 μm. The antioxidant activity of juice was significantly reduced by pasteurization and high temperatures with high levels. The highest antioxidant activity was related to treatment at 25 ° C for 8 minutes and 61 μm intensity, which increased antioxidant activity compared to control sample of 16.4%. Pasteurization treatment reduced 7.4% of the anthocyanin content of red grape juice and at high levels of sonication, increasing the duration and treatment temperature had a negative effect on the content of anthocyanin and reduced it to 7.9%.

According to the results of this study, it can be stated that pasteurization treatment in most cases had a negative effect on the qualitative traits of red grape juice and by using thermosonication in producing red juice at lower temperatures than pasteurization, higher qualitative traits can be achieved. Therefore, the use of average values of ultrasound intensity (42.7 μm) at 60 ° C for red grape juice is recommended.

Insulin-like growth factor -1 (IGF-I) has a variety of roles, But the abundance of scientific evidence indicates that it is a metabolic biomarker associated with indicators of physical fitness and health. The present study examined the relationship between serum levels of IGF-I and aerobic fitness, anaerobic capacity and body fat percent, systolic, and diastolic blood pressure before and after the eight weeks of high intensity intermittent training (HIIT) in adolescent boys.

In this experimental study, 22 adolescent boys in a randomly and double-blinded design were allocated in two equal groups: HIIT group (N=11) and control group (N=11). Training programs were conducted 3-4 times per week for 8 weeks. The HIIT program consisted of 6-8 running sprints (30-60 seconds) with a 3.5-4 min recovery. Mentioned indicators assessments were performed 18-24 hours pre and post intervention.

IGF-1, Maximum Oxygen uptake (VO2max(, Peak Power Output (PPO) and mean power output (MPO) were significantly higher after 8 week HIIT than the pre-exercise training evaluations (P<0.001). Fatigue index and body fat percent decreased in HIIT trial after 8 week HIIT (P<0.001). Also, there was a significant positive correlation between IGF-I changes and aerobic fitness, anaerobic and body fat percentage. However, Systolic and diastolic blood pressure did not change significantly after the training period (P > 0.05).

The IGF-I can be used as an indicator to assess the fitness of adolescent boys.

The aim of this study was to investigate chemical and microbial properties of probiotic Quark cheese containing L.acidophilus (LA) and L.casei (LC) during 21 days of storage. Results showed that LC sample had significantly lower pH than that of both LA and control. pH values of all samples decreased significantly upon storage time. Treatable acidity changes in cheese sample was similar to pH change, although acidity differences between samples was more enhanced than pH variation. There was a significant increase in soluble nitrogen of LC sample compared to that of LA and control in Day 21. Increasing storage time from 7 to 21 days, significantly increased the soluble nitrogen content of all cheese samples. Increasing storage time significantly increased lipolysis index of control compared to probiotic chees samples. Coliform counts was negligible in all samples and was below 10 log CFU/g in probiotic cheese samples. Yeast and mold counts of control was significantly higher than that of probiotic samples. Lactobacilli count results indicated that the number of viable bacteria in both probiotic cheese samples was 8.5-8.6 log CFU/g in day 1. Increasing storage time up to 21 days did not significantly (p<0.05) decrease the number of lactobacilli and in both probiotic samples it remained above 8 log CFU/g. Quark cheese provided a good substance for the incorporation of probiotic strains. Storage of quark cheese until 21 days preserved probiotic bacteria and resulted in the desired chemical properties.

In this study, lutein Pigment (0.07, 0.13 and 0.2 %w/w ) and whey protein concentrate (0.2, 0.3 and 0.4 %w/w) were added to the milk.  Qualitative characteristics of yogurt samples were analysed regarding physico-chemical, microbiological, textural and sensory properties over 21 days. Adding whey protein concentrate and lutein, lowered the level of synersis and acidity but increased the amount of dry matter, fat, viscosity and pH of yogurt samples. According to the results of microbe analysis, there was not any evidence of the growth of mold, yeast and coliform bacteria in the samples. In the case of sensory properties, adding whey protein concentrate and lutein, raised the scores of texture, mouthfeel evaluation and lowered the scores of appearance evaluation. Among all treatments, yogurt containing 0.2 %, w/w whey protein concentrate and 0.07 %, pigment lutein earned the best score with respect to overall flavor and quality acceptability.

The microRNA (miRNA) is a new class of biomarkers that are involved in many biological processes and gene expression. The present study examined the effect of eight weeks of high intensity intermittent training (HIIT) on the levels of miRNA-1 and miRNA-21 in adolescent boys. In this experimental study, 22 adolescent boys in a randomly were allocated in two equal groups: HIIT group and control group. Training programs were conducted 3-4 times per week for 8 weeks. The HIIT program consisted of 6-8 running sprints (30-60 seconds) with a 3.5-4 min recovery. Mentioned indicators assessments were performed 18-24 hours pre and post intervention. The miRNA-1 was significantly higher after 8 week HIIT than they were pre-exercise training (pre-HIIT vs. post-HIIT) (P<0.05). However, miRNA-21 was significantly lower after the training period (P<0.05) ‏. The miRNA-1 and miRNA-21 can be used as an indicator to assess the adaptations associated with exercise training.

The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus (LA) and L. casei (LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and Lc-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LA-cap compared to those of LC-free and LA-free after 14th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2nd week of storage. Increasing storage time up to 14 days did not significantly (p<0.05) decrease the number of free forms of lactobacilli. However, after 14th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.

In this research, the effects of whey protein concentrate based edible coatings containing different concentrations of natamycin and lysozyme–xanthan gum conjugate were investigated. For this purpose, Escherichia coli O157:H7 (as an indicator for gram negative bacteria and also resistant to commercial pasteurization), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum were inoculated to ultrafiltrated white cheese surface and the microbial properties of cheese samples were evaluated during 28 days storing. The results showed that all coated treatments significantly reduced the growth of Penicillium chrysogenum. Natamycin-containing coatings have been more effective in reducing the mold population than lysozyme-xanthan-containing coatings. Coated samples containing 600 ppm lysozyme-xanthan reduced E. coli O157: H7 growth 2.09 log compared to control samples. Also, the growth rates of Staphylococcus aureus were lower in all samples treated with lysozyme-xanthan than control sample. The lowest growth rate of Staphylococcus aureus was observed in the coated sample containing 600 ppm lysozyme-xanthan on 28th day, with a microbial population of 2.60 logarithms. Unlike other treatments, the growth rate of Staphylococcus aureus in the sample coated containing 600 ppm lysozyme-xanthan was descending over 28 days. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan in optimal concentration, for increasing the microbial quality of UF cheese.

To potentially enhance the bioavailability and extend the bioactivity effectiveness of Isoleucine-Proline-Proline (IPP, an antihypertensive bioactive peptide of dairy origin), a novel Lyotropic Liquid Crystalline Pharmacosomal Nanoparticle (LLCPNP) was synthesized, and its physicochemical and technological characteristics were studied. LLCPNPs precursors were developed using IPP and soy phosphatidylcholine via complex formation. Polarized light microscopy, small angle X-ray scattering, differential scanning calorimetry, dynamic light scattering and Fourier transform infrared spectroscopy were employed to characterize the physicochemical properties of the nanoparticles. The in-vitro release and its related mechanisms were also studied. Fourier transform infrared spectroscopy confirmed the complexation between the components of LLCPNPs. Phase behavior evaluation by polarized light microscope showed the characteristic birefringent texture. These findings along with those of small angle X-ray scattering and differential scanning calorimetry proved the formation of lamellar LLCPNPs. These particles represented nanometric size (<100 nm), high incorporation efficiency (93.72%) and proper physicochemical stability during long-term storage. In-vitro studies demonstrated a sustained release behavior fitted to non-Fickian diffusion and Higuchi kinetic models. The present study results emphasized that LLCPNPs could be proposed as an unrivaled carrier to promote the bioavailability, stability and shelf-life of nutraceutical and biopharmaceutical formulations containing bioactive peptides.

  Dry ice cream is a traditional Iranian product which can be reproduced as a new dairy product by using new processing methods and offered as a standard product to the global marketing. In the case of these traditional product has not been investigated and these research is the first scientific study on this product. From similar products of dry ice cream can be noted to khoa, danedar khoa, barfi, pedha, lal peda, brown peda and dulce de leche. The aim of current study was study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures. In this process, dry ice cream was prepared by adding milk, sugar, glucose syrup and shortening then it was packed in conventional cardboard boxes. Then all the samples were kept in three different temperatures (-18, +8 and +28 °C) for 60 days. Next qualitative features of them were investigated by physico-chemical (determine the amount of moisture content, protein, fat, ash, pH, acidity, free fatty acid content, peroxide value), textural (determine the firmness), microbiological (total count and mold and yeast count) and sensory analysis (In terms of color, surface, stiffness, mouth feeling, milky taste, rancidity taste and overall acceptability). The results showed that the amount of moisture, protein, fat and ash of dry ice cream was 14.16 percent, 4.76 percent, 2.48 percent and 1.00 percent, respectively. By passing time and increasing storage temperature, moisture content and pH decreased, but acidity, free fatty acid content, peroxide value, firmness, total count and mold and yeast count increased. In the case of sensory features, by increasing storage temperature and passing time, the related scores of color, surface, stiffness, mouth feeling, milky taste, rancidity taste and overall acceptability were decreased. The dry ice creams that stored at +28 °C were withdrawn from the research from the 13th day because of excessive firmness. The results showed that -18 °C and +28 °C was the most suitable and unsuitable kind of storing temperature regarding to the maintaining of quality and shelf life of dry ice cream, respectively. In addition, -18 °C up to 60 days, +8 °C up to 20 days and +28 °C up to 5 days, showed the best sensory features. According to the results of the research, dry ice cream is viable to be produced in industrial scales and by providing new formulations for this product can be increased the per capita consumption of milk in the country.

Antimicrobial active packaging with metallic nanoparticles is used as antimicrobial agent in the packaging of food. This study considers the coliform retarding ability of antimicrobial packaging in ultra-filtrated (UF) cheese.
Plastic films based on low-density polyethylene containing organoclay (cloisite 30B) and different percentages of Ag and CuO nanoparticles produced by extrusion method. Coliform bacteria growth in UF cheese was investigated. The release of nanoparticles from nanocomposite into a food simulant was also assessed.
An amount of 3.17-log cfu/g and 0.75-log cfu/g reduction for coliform bacteria obtained for nanocomposite and control films, respectively after four weeks of storage at 4 °C. Nanocomposite film with 1.3% Ag and 2.7% CuO in LDPE matrix introduced as optimum point by Design Expert 7.1.5 software. Microbial model for decreasing growth of coliform bacteria in this product was also determined. Validation of optimum point was carried out using a one-way ANOVA. It was shown that ther is a non-significant (p>0.05) difference with its repeat and a significant (p Plastic nanocomposite films containing nanoparticle of organoclay and metal can decrease the severity of food processing and application of chemical preservatives in the food industries.

Dried ice cream is a dairy product that is traditionally produced in Tabriz. In the case of these traditional product has not been investigated and these research is the first scientific study on this product. The aim of this study was investigation on the effect of vacuum packaging on the qualitative features and shelf life of dried ice cream. In this process, dried ice cream was prepared by adding milk, sugar, glucose syrup and shortening, and then it was packed in two different materials (polyethylene/cardboard). The polyethylene package had been done under two different conditions (under vacuum and under normal atmosphere). Then all the samples were kept in three different temperatures (-18, and °C) for 60 days and evaluated with respect to physico-chemical, textural, microbiological and sensory properties. Moisture content and pH decreased, but acidity, free fatty acid content, peroxide value, firmness, total count and mold and yeast count increased by passing time and increasing storage temperature. In the case of sensory properties, by increasing of storage time and temperature, the related scores of color, surface quality, stiffness, mouth feeling, milky taste, rancidity taste and overall acceptability were decreased. The results showed that, although polyethylene under vacuum/cardboard package was the most suitable package regarding to pH, acidity, free fatty acid content, peroxide value, total count, mold and yeast count, but polyethylene under normal atmosphere/cardboard was the most suitable package considering the features of moisture, firmness and sensory properties. With respect to physico-chemical, textural, microbial and sensory properties, the cardboard pack (control), was the most unsuitable package. In addition, the results showed that the -18°C temperature was the most suitable storage temperature regarding to the maintaining of quality and shelf life of dried ice cream.