جستجوی مقالات مرتبط با کلیدواژه « Storage time » در نشریات گروه « صنایع غذایی »

The increase in the production and consumption of grapes in the world has increased the need for research in the field of creating conditions for further preservation of this fruit, and the lack of sensors that can provide accurate information from the production and storage process to control systems for decision-making is obvious and evident. Therefore, this study aimed to determine some characteristics of grape fruit (taste index, pH, firmness, ion leakage, ∆E, number of mold and general acceptance) stored in cold storage in the range of storage time from 0 to 60 days was measured and according to the importance Achieving these characteristics during fruit storage, a model using fuzzy logic was created as an expert system with accuracy (with a correlation coefficient greater than 0.96) and very high speed capable of predicting and determining these product characteristics only by using It was time to save it. This system was able to obtain the value of each of these studied characteristics at any desired storage time in the range of 0 to 60 days with very high accuracy and in a fraction of a second. On the other hand, it was found that with increasing storage time, the amount of taste index, pH, number of molds, ∆E and ionic leakage of the samples increased, but the degree of hardness and overall acceptance decreased.

In this research, due to the lack of a study on the modeling of the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract using the fuzzy-neural inference system (ANFIS), different storage times (zero to 60 days), concentration Potassium nanocarbonate (zero to 2%) and concentration of pyracantha extract (zero to 1.5%) used in edible coating as input and the amount of Brix, the percentage of dropping berry, the amount of malondialdehyde, the browning of the grapes cluster, aroma and taste of samples were considered as output. Three Gaussian, triangular and trapezoidal membership functions with 2-2-2 and 3-3-3 membership functions were investigated. The results showed that trapezoidal function with 3-3 membership function and Gaussian function with 3-3 membership function were selected as the best model for Brix output variable and percentage of dropping berry, respectively. finally, triangular model with 3-3 membership function was selected for cluster browning and malondialdehyde variables. On the other hand, the results indicated that with the increase in storage time, the amount of Brix, the percentage of dropping berry, malondialdehyde and cluster browning increased in all samples, but the amount of aroma and tast of the samples decreased. the use of coating containing potassium nanocarbonate and pyracantha extract caused the speed of these changes to decrease. In the end, it can be said that the high correlation coefficients between the laboratory results and the model outputs indicate the acceptable accuracy and usability of these models in controlling the storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and pyracantha extract.

Paraprobiotic is a new group of functional compounds that obtains from the inactivation of a certain probiotics strain. In the present study, the effect of using paraprobiotic Lactobacillus gasseri and storage time (30 days) and temperature (4 and 24 ˚C) on the physicochemical and sensory properties of grape juice was investigated. Grape drink characteristics such as pH, acidity, total soluble solids, turbidity, and sensory attributes were evaluated. The addition of paraprobiotics did not change pH and acidity, and the control specimen (pure grape juice) and the paraprobiotic sample (grape juice containing paraprobiotics) did not differ in this respect. The addition of paraprobiotics increased the turbidity and total soluble solid in the paraprobiotic drink, and these two characteristics also increased with the increase in the storage time.  Considering the sensory properties, the paraprobiotic drink was similar to pure grape juice and had similar overall acceptance scores to pure grape juice, which did not change during storage at different temperatures.

The losses of horticultural products encompass both quantitative and qualitative losses from production to consumption. Three factors—harvesting time, storage, and climate—impact fruit quality and, consequently, lead to losses. Various indices are utilized to determine the proper harvesting time, with the most important ones for oranges being the maturity index (TSS/TA), total soluble solids (TSS), and extract content. Considering the weather conditions in each area, all these indices should be determined when the fruit is ripe. Additionally, fruit storage is contingent on production conditions such as climate, orchard management, harvesting time, and storage conditions. Due to the lack of necessary information about oranges produced in Golestan province, this research was conducted to determine fruit quality at harvesting time as well as after storage. In this study, considering the extent of citrus orchards and climatic diversity in Golestan province, the province was divided into three areas (west, Kordkoy and Bandarqs), center (Aliabad and Gorgan) and east (Azadshahr)..In each area some orchards with similar management were selected. Fruits were harvested from a number of trees in each orchard at two times (first half of the harvesting season, when less than 10% of the fruit surface discolored and the bottom half, when more than 90% of the fruit surface discolored). Then, samples from each area were mixed at each harvesting date and finally a mixed sample was obtained. Fruits were stored at 4-6 °C and 85-90% relative humidity. Characteristics related to fruit quality, such as titratable acidity (TA), total soluble solids (TSS), Maturity Index (TSS/TA), acidity, ascorbic acid, total sugar, reducing sugar and sucrose according to the method described by the Iran National Standards Organization (No 2685 and 14617-2) at harvesting time, after two and four months of storage Was examined. Data were analyzed by using factorial statistical design. The results showed that harvesting location had significant effect (p≥0.01) on TA and TSS as well as maturity index (p≥0.05) but had no significant effect (p≥0.01) on ascorbic acid, total and reducing sugar content. Harvesting time also affected TA, maturity index and ascorbic acid (p≥0.01) but had no effect on TSS, total and reducing sugar. Storage period affected qualitative characteristics of fruits included TA, TSS, maturity index, ascorbic acid and reducing sugar, except total sugar. The results showed that TA, ascorbic acid, TSS, maturity index, total sugar, reducing sugar and sucrose were in the range of 0.76-1.76 gram in100 mL juice, 11.4-40.16 milligram in100 gram juice, 8.88- 11.43 Brix, 6.34-13.34, 5.76-9.16 gram in100 gram juice, 3.01- 4.54 gram in 100 gram juice and 3.10-4.83 gram in100 gram juice, respectively. The fruits of the center of province had the highest amount of extract, total acid and lowest acidity, soluble solids and maturity index. The second harvesting time also reducing total acid and increased maturity index. The storage duration also increased the amount of extract, acidity, ascorbic acid, total soluble solids, maturity index and reducing sugar and decreased total acid and sucrose. Based on the results, it can be stated that samples from the center area should be picked up later than the other two sites to achieve better quality. Although storage duration had led to changes in some of the characteristics investigated, it can be stated that the fruit of the Golestan orchards had the potential of storage for four months.

The staleness of baking products is considered one of the most important causes of waste of these products. It indicates a change in the taste, flavor, appearance, and texture of products and finally reduces their consumer acceptance. The strudel is one of the well-known fermented sweet layered products in Iran. In this product, after incubating and baking the layered dough, chocolate or oil-based filling is injected into the middle of the bread by a pump, and the final product is packaged. However, this product is prone to staleness and texture hardening during the storage period; therefore, the methods that preserve the product during the storage period are able to increase the storage time of the product and its marketability. Normally, hydrocolloids are widely used as additives to modify the rheological and textural properties of baking products. The high-water holding capacity of hydrocolloids enables them to prevent the staleness of baked products during long-term storage periods.

The production steps of the fermented layered product were carried out according to the method of Sheikholeslami et al. (2018) with the necessary changes. The moisture content, water activity, specific volume, hardness, color, microbial load, and sensory properties of the top strudel were determined during storage time (32 °C for 30 days). The experiments were performed according to a completely randomized design in factorial arrangement. Minitab 16 software was used to analyze the data, and the differences between means were determined by Tukey test at p < 0.05.

Although increasing the storage time caused a significant decrease in moisture and water activity of the samples, the samples containing alginate gel had more moisture and water activity than the control sample. The specific volume of the samples containing 1.25% and 2.5% of gel was 9.45% and 18.51% higher than the sample without gel (control). The hardness of the sample containing 1.25% gel was significantly lower than other samples. In general, the hardness of the samples based on 1.25% and 2.5% of gel was 30.21% and 8.58% lower than the control sample, respectively. The use of gel in the top strudel formulation decreased the brightness index (L*) and increased the redness (a*) and yellowness (b*) of the final product. The microbial results showed that the microbial load of the samples was within the standard range. According to the results of the sensory evaluation, the sample containing 1.25% of gel received the highest scores for color and appearance, aroma, taste, and overall acceptance.

Based on the results obtained in this research, the samples containing gel had higher moisture content, water activity, specific volume, texture softness, and sensory scores than the control sample. In general, the best level of sodium alginate gel consumption for use in top strudel formulation in order to achieve the lowest level of hardness and the highest overall acceptance score is 1.25% gel.

The aim of the present study was to investigate the physicochemical and sensory properties of yogurt fortified with chia seed mucilage and oil, as a rich source of omega-3 fatty acids. For this purpose, mucilage (0.213%), free and encapsulated oil (3.41%) were added to the yogurt formulation. The prepared sampleswere compared in terms of some physicochemical (pH, titratable acidity, syneresis, dry matter, peroxide values and color attributes) and sensory properties with control (without oil and mucilage) during storage for 30 days at refrigerator temperature (4 °C).The results showed that the addition of mucilage and chia seed oil in a free and encapsulated forms caused a significant increase in water holding capacity (decrease in syneresis), acidity (decrease in pH) and dry matter during storage (p <0.05). In addition, the sample containing mucilage and encapsulated oil showed the lowest color difference (∆E) with the control. Furthermore, this sample showed an increase in whiteness index (WI) and a decrease in yellowness index (YI) compared to the sample containing free oil. The amount of peroxide value in the samples containing free and encapsulated oil after 30 days of storage was 3.19 and 1.16 meq / kg of oil, respectively, which indicates the protective effect of encapsulation process against oxidation of samples. Evaluation of sensory attributes showed that the addition of mucilage and encapsulated chia seed oil did not have significantly effects on the sensory properties of fortified yogurt samples (p˃0.05).

This study was conducted to use rhubarb to produce malt beverage. Rhubarb's extract was distillated and pasteurized. Then it was prepared in four different volume proportions of 5%, 10%, 15% and 20% and added to the formulation of malt beverage (malt extract, sugar, malt flavor, citric acid, carbonated water and malto-dextrin). During 60 days keeping in refrigerator, total phenolic contents, antioxidant activity, carbon dioxide, sensory tests were analyzed on Samples. The results show, gas storage, the amount of phenolic contents and antioxidant activity over time was significantly reduced in malt beverage. The phenolic contents and antioxidant activity in the treatment of 20 % rhubarb extract was the most frequent. Maintenance of gas by increasing the concentration was reduced and the control was the lowest. According to data obtained from sensory evaluation, for all the features except the color, beer containing 5 % of rhubarb extract was the best treatment. In the color factor, control treatment was the most accepted. In general, according to the results of chemical and sensory tests, treatment with 5 % rhubarb extract was the best treatment for alcohol-free beer selection was recommended.

Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only mentioned parameter for oxidation of peanut butter according to ISIRI 5690. Although oxidation pathways are mostly known, there are a lot of ambiguities about oxidation in real situations after production and during storage so there is a lack of studies in this field.   The present study investigated the effect of packaging and storage conditions on the oxidation of peanut butter in polypropylene single serving cup (PP) and polyethylene terepthalate (PET) jar due to widespread applications of these plastic materials in food industries. Peanut butter stabilized with mono and di-glycerides was filled in PP single serving cup (size: 30 g), and PET jar (250 g), then heat sealing was applied. Determination of chemical composition (moisture, fat, protein, sugar, ash and salt), fatty acids profile and microbial quality (total count, coliform, E. coli, coagulase positive Staphylococci, Salmonella, mold and yeast) was performed for produced samples. The study was conducted for 160 days at storage temperature of 4, 25 and 40°C on peanut butter and storage stability at specific time intervals (0, 30, 60, 90, 120, 160 days) was evaluated for changes in p-Anisidine value, peroxide value, acidity and sensory analysis. All analyses were carried out in triplicate and significant differences were determined using Duncan's multiple range test (p<0.05).   Peanut butter had a fat content of 54.55±0.85% which contained 80.92% unsaturated fatty acids (57.57% MUFAs and 23.35% PUFAs). PUFAs are susceptible to oxidation and are easily incorporated into the chain reaction mechanisms of lipid degradation. There was no sign of microbial contamination in produced peanut butter. Time and temperature had a significant interaction on peroxide value, p-Anisisdine value, acidity and sensory analyses in both of packaging materials. Different trends were observed in peroxide value data of peanut butter packaged in different plastics. Peroxide values were higher in PP compared with PET due to higher oxygen permeability through PP. PP cups stored at 40 ̊C had the highest amounts of peroxide value (52.55± 2.27 mEq/kg) and p-Anisisdine value (4.10± 0.22). Oxidation of peanut butter in PET jar occurred at lower rate. One notable point is that peroxide value at 40°C (4.61±1.04 mEq/kg) was less than 4°C (15.51±1.09 mEq/kg) and 25°C (14.19±0.78 mEq/kg) after 160 days. These values never reached the maximum standard limit (12 mEq/kg) at 40°C. Temperature of 4°C might not provide enough energy to convert hydroperoxides into other oxidation products so peroxides accumulated in peanut butter. Though significant differences were observed among data of acidity in both of packaging materials but differences were not large enough to be of value in a practical sense. As it was expected peanut butter did not provide its initial fresh taste especially at higher temperature but no sign of off-flavor and rancidity was detected by panelists. According to the obtained results,using polypropylene single serving cup for peanut butter led to decrease its shelf life due to its higher permeability to oxygen. In this situation samples should be kept under cold storage. To overcome this problem coated PP or other plastic materials with higher oxygen barrier properties are suggested. Peroxide value was the only indication of oxidation which was mentioned in ISIRI 5690, while it seems that determination of such a parameter in this product is not a proper index of quality.

The aim of this study was to investigate the effect of natural antioxidant properties of crocetin and bixin on nanoparticle formulation of cheddar cheese. In this study, chitosan / alginate nanoparticles containing bixin (14, 16 and 18 μg / ml) and crocetin (0.01, 0.03 and 0.05 μg / ml) were prepared by gelation method. After preparation of cheddar cheese and addition of nanoparticles, total microbial population test was evaluated on the 1st day of production, 20th, 40th and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. The results showed that the total microbial population increased significantly during storage, but the total microbial population index decreased significantly with increasing levels of Bixin and Crocetin nanoparticles. Evaluation of sensory evaluation results showed a decrease in sensory evaluation scores over 60 days of storage. However, in the treatments with 18 μg / ml Bixin and Crocetin the sensory index changes were less than the other treatments. Finally, the treatment with 16 µg / ml bauxin and 0.05 µg / ml crocetin was selected as the optimal treatment.

The effects of Aloe Vera gel based edible coating in combination with Thym essential oil on postharvest quality of strawberries (natively called Gilasi) were studied. Two concentrations of Aloe vera fresh gel (50 and 100% wt) and two concentrations of Thym essential oil (0. 5 and 1 ml/L) were used for preparation of coatings. The treatments stored at refrigerator for maximum 21 days. The results showed that by increasing the time of storage, the total soluble solids and  titrable acidity increased. The Aloe vera gel based edible coating without thymol had inverse effect on decay of strawberries. The control samples had the highest weight loss during the storage. Incorporation of thymol seems to have no effect on weight loss reduction. . The texture firmness of strawberries with 100% aloe vera gel +1 ml/L thymol generally decreased with increasing the preservation time. The changes in the firmness of other treatments did not follow a logical pattern. Lightness parameter (L*) reduced during 14 days of storage. According to the sensorial results and purchase intention, in most cases, control took the highest score. The results of this study showed that Aloe vera gel coatings, on its own, could improve the properties (e.g. reducing weight loss) of strawberries during storage. Incorporation of thymol essential oil also had a remarkabely positive effect on strawberries storage time and reduction of decay. Among with these positive effects of these coatings, there were negative impacts of Aloe vera gel on storage time and acidity and negative impacts of thymol on sensory attributes, which make us propose that the coatings must be modified to be applied on strawberries.

The use of pesticides has increased considerably for crop production in recent years. Despite advantageous properties of pesticides for controlling different pests and preventing diseases, they have many negative effects on humans and environment. Different methods have been proposed to reduce the effects of pesticides on fresh and dried foods, including washing, storage, peeling, heating, boiling, frying and bleaching, canning, freezing, etc, but they don't have enough ability in this regard (Ali Mohammadi and Jihadi 2014). For these reasons, efficient and novel methods such as microwave irradiation have received great attention to decrease residues of pesticides in vegetables and fruits. Reducing their residues can be effective in improving the quality of foods and human health (Guillet et al 2009, Kaushik et al 2016). Iran is the third largest producer of apricot in the world. Dried apricot has many nutritional and health benefits and is considered as healthy choice (Wani et al. 2017). In the present study, effect of microwave irradiation was evaluated on residues of Orthocide (trade name: captan) pesticide and physicochemical properties of dried apricots during storage.

Apricot fruits (Nasiri variety) were provided by agricultural jihad organization of Kermanshah province and were dried (Hussain et al. 2010). Then, Orthocide (trade name: captan) pesticide in three levels of 25, 50 and 75 ppb (μg/ kg) were inoculated to organic dried apricots. In the next stage, inoculated samples were subjected to microwave irradiation (2.5 and 5 min) and pesticide residues were determined after irradiation during two months of storage (Cieslik et al. 2011, Seid Mohammadi et al. 2012). Also, a series of samples without any pesticide inoculation were irradiated with microwave (2.5 and 5 min) and were evaluated in terms of ash content (AOAC 2005, 940.26), moisture content (AOAC 2005, 934.06), total phenolic content (Arabshahi and Urooj 2007), reducing sugar content (AOAC, 2005, 925.36), total microbial count, mold and yeast counts (Rahman et al. 2011), color (parameters of L*, b* and a*) (Basaran and Akhan 2010) and antioxidant activity (Arabshahi and Urooj 2007) in different storage times (0, 30 and 60 days). Obtained data were analyzed by repeated measure design and factorial design using analysis of variance (ANOVA) and least square means in significance level of 0.05 (p < 0.05).

The results showed that microwave irradiation caused a significant decrease in pesticide residues of dried apricot in all levels of pesticide inoculation (5.05-26.07 %) compared to control sample. This reduction can be attributed to existence hot spots and non-thermal effects of microwave (Sajjadi et al. 2016). In addition, increase of storage time had significant effect on reduction of pesticide residues (p < 0.05). Overall, the highest reduction amount in pesticide residues (26.07 %) was related to samples treated with microwave radiation for 5 min at zero time (Table 2). In accordance with our results, residue of cypermethrin pesticide in brinjal reduced after processing with microwave (Walia et al. 2010). Microwave radiation also led to an increase in the content of phenolic compounds and antioxidant activity (Figures 2 and 3) which may be associated with breakdown of covalent bonds between phenolic compounds and other components (such as protein and sugar) by microwave, increasing extraction efficiency of phenolic compounds and therefore antioxidant activity (Hayat et al. 2010a). Similar results have been reported by Igual et al (2010). Moreover, ash and reducing sugar contents of samples increased by microwave but a significant decrease was observed in the moisture content of dried apricot (p < 0.05). Microwave radiation could significantly diminish total microbial count and mold and yeast counts compared to control sample. This can be justified by thermal and non-thermal effects of microwave on microorganisms (Heddleson and doores 1994, Kozempel et al. 1998). The lowest microbial count (2.39 log CFU/g) was related to samples treated with microwave for 5 min at zero time. Similarly, microbial load of saffron samples decreased after microwave irradiation (Hosseini Nejad et al. 2003). Also, irradiation with microwave led to a decrease in L* factor and an increase in a* (redness) and b* (yellowness) factors of samples (p < 0.05). The least color changes were found in samples irradiated with microwave for 2.5 min (Table 5). Color changes can be attributed to the degradation of vitamin C, carotenoids and other pigments due to heating effect of microwave and environmental factors. Also, loss in moisture content may be effective in making these changes. Similar results have been reported by Jogihalli et al (2017) for chickpea.

Microwave irradiation for 5 min resulted in more changes in determined parameters in comparison with 2.5 min of irradiation time and was more effective in reducing pesticide residues of dried apricot. Therefore, microwave irradiation can be considered as appropriate and promising way to decrease pesticides residues in fruits and vegetables.

Cornelian cherry fruits are considered as natural antioxidant source and fruits are quite rich in anthocyanins, flavonoids, flavanols, tannins, carotenoids, vitamins, organic acids and phenolics acids. Leaves, flowers and fruits have been used in traditional medicine. Earlier investigations on physical and chemical properties of cornelian cherry fruits and flowers, their antioxidant and cytotoxic efficacy reported phenol, ascorbic acid, anthocyanin and high concentration of essential minerals (Ca, K, Mg) contents (Eyde, 1988). Consumers usually prefer attractive fruits in markets. However, serious quality losses are encountered in fresh-consumed fruits throughout the shelf life. Flesh softening, decays, deteriorate in taste, flavor and aroma are the basic problems experienced in shelves. Such losses are directly proportional to pre and post-harvest practices (maturity stage, harvest damages and storage conditions - temperature, relative humidity) (Lurie, 2003). When the fresh-consumed fruits were harvested at optimal maturity stage, less quality losses are experienced throughout the cold storage and shelf life of the fruits. Thus, postharvest quality losses increase in fruits not able to be harvested at optimal maturity. It was reported in previous studies that maturity stage had significant effects on storage or shelf life performance of litchi, sweet cherries, banana, plums, peaches and apples (Lata, 2007). Study of the antioxidant properties of fruits during different stages of maturity is essential for obtaining high-quality product and extending shelf life. Harvest maturity and storage time are main factors that may lead to changes in sensory and nutritional qualities of cornelian cherries (Gunduz et al. 2013). Cornelian cherry fruit are frequently harvested at dark red stages, when their flavor is most desirable. Consumers do not usually eat cornelian cherry at any of the other maturation stages. Therefore, the effect of ripening and storage time on nutritional quality is a major issue (Soleimani et al. 2013). This research was conducted to investigate the effect of harvesting time on some physicochemical and antioxidant properties of Cornelian cherry fruits during its storage period.

Fruit were harvested commercially at 2 stages of harvesting time (first harvest, fruit with light red color and second with dark red) from a commercial orchard at Kalybar area of east Azerbaijan province. In each harvest time fruit picked from four direction of a cornelian cherry tree and then transferred to postharvest laboratory of department of horticulture sciences of university of Tabriz. After preliminary evaluation of harvested fruit and selection of intact fruit among them they divided to two group: one group were used to evaluate of the qualitative characteristics before storage and the other fruit were transferred to storage at a temperature of 4 °C and a relative humidity of 80-85% for 21 days. The study was carried out as a factorial experiment based on completely randomized design in order to study of various chemical properties such as total phenol, total flavonoid, soluble tannins, total anthocyanin, total carotenoids, total antioxidant capacity and malondialdehyde levels during storage (0, 7, 14 and 21 days).

The results showed that with progress in fruit maturity during storage, the amount of phenolic and flavonoid compounds, anthocyanins increased significantly (P<0.01) with the increase in the storage period in the first harvest compared to the second harvest, but the antioxidant capacity of fruit had a more significant (P<0.01) decreasing trend by the storage time than second harvest fruit. Anthocyanins are the major phenolic components of soft berry fruits, and their antioxidant activity has been found to be closely related to total phenolic content (Lopiero et al. 2005). The phenolic content and composition of fruits depend on environmental factors as well as post-harvest processing conditions (Lurie, 2003). Anthocyanin is a pigment responsible for red color development. Le Piero et al. (2005) reported increased anthocyanin pigment accumulation with the progress of ripening. Thus, anthocyanin pigment accumulation went on in early harvested fruits (H1) throughout the storage. However, anthocyanin pigment degradation was observed in full-ripe fruits. The phenolic compounds use in plant defense mechanisms, to counteract reactive oxygen species, in order to survive and prevent molecular damage, and damaging by microorganisms, insects and herbivores (Hopkins, 1999). Also, the carotenoids content increased by delay in harvest time and by prolonging the storage time of fruits. During the storage period, the amount of fruit soluble tannins decreased significantly (P<0.01), while the malondialdehyde content of the fruits increased. With delay in harvest the amount of soluble tannins of fruits reduced. Total antioxidant activity of fruit increased by the progress in fruit maturity stage during storage time as it decreased by the storage time for both maturity stages. The antioxidant activity of phenolics is mainly due to their redox properties, which allow them to act as reducing agents, hydrogen donors and singlet oxygen quenchers (Lurie, 2003). Taken together, our results have suggested that OA treatment significantly enhanced the antioxidant activity of the cornelian cherry fruits. It has been reported that the DPPH• scavenging activity is mainly attributed to the phenols, flavonoids, anthocyanins as well as ascorbic acid contents in cornelian cherry fruits (Dokhanieh et al. 2013).  Lipid peroxidation as MDA content is a secondary end product of oxidative lipid degradation, has become the system of choice for estimating lipid peroxidation of fruit increased by storage period as the highest amount was observed by the end of storage period. Formation of lipid peroxides, their degradation, and the roles of these hydroperoxides may play in cellular metabolism and the most accurate approach to measure lipid peroxidation is to directly quantify the primary hydroperoxide products (Hodges et al. 1999).

In general, cornelian cherry fruit chemical composition and its antioxidant capacity affected by harvest maturity and storage time as fruit of the second harvest had higher amount of carotenoids and antioxidant capacity content compared to other constituents, than first harvest fruit during storage time. Progress in harvest maturity was accompanied by increased total phenol, flavonoid, anthocyanin and carotenoid contents as well as improved DPPH scavenging capacity. Our data suggested that the fruit of second harvest enhanced antioxidant potential could be due to the activation of biosynthesis of most of antioxidant compounds in fruit compared to first harvest during cold storage period.

One of the most important factors contributing to bread waste in production and consumption is the use of newly-harvested wheat in some seasons. However, the occurrence of natural oxidation and formation of intermolecular bonds in the protein network improve wheat quality due to proper storage. For this purpose, this research examined the effect of storage life on the dielectric constant of wheat kernels, physiochemical properties of flour, and rheological properties of the dough from two cultivars, namely Tajan and Marvdasht, in three durations (0, 30, and 60 days). Results suggested that, with the passage of time, pH decreased in cultivars, but the protein level, wet gluten, Zeleny sedimentation, dielectric constant, and moisture increased, while the ash in both cultivars did not change significantly. Meanwhile, all measured properties, excluding pH and protein, improved more significantly in the Tajan Cultivars than in Marvdasht.  Additionally, as time passed, water absorption, dough development time, and dough stability time increased in both cultivars, but the value of these indexes and the level of changes were higher in Tajan than in Marvdasht. At the same time, dough softening degrees decreased in both cultivars through time after 10 and 12 minutes with Tajan having a lower degree than Marvdasht. With the passage of time, in all durations of fermentation, the required energy for dough extension, resistance to extension, extensibility, and the ratio number Increased in both cultivars.  Except for the dough extensibility, the changes in other properties in the Tajan Cultivar were higher than those of the Marvdasht Cultivar. The research concluded that the effect of storage life on physicochemical and rheological properties of the dough from Tajan was higher and more significant than those of Marvdasht.

​  The aim of this study was to investigate the quantitative and qualitative changes of the canned Fesenjan fatty acid composition during the process and the shelf-life, as well as physicochemical properties of this canned food and the extracted oil during the cannery process and storage. Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied.  After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health.  According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible.

Kefir is a traditional beverage that is produced by fermented milk with kefir grains, Kefir grains are complex mixture of bacteria, yeasts, and polysaccharides produced by this micro flora. The initial amount of kefir grains used to produce kefir drinks affects the quality of the beverage in terms of pH, viscosity and microbial characteristics of the final beverage. In this study, the effects of different levels of starter (4, 6 and 8%, containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium), yeast Saccharomyces cerevisiae (2, 3 and 4%) and storage time (24, 48 and 72 hours after inoculation) on the physicochemical and microbiological properties of kefir beverage was studied using a central composite design and response surface methodology, in order to produce a product with higher probiotic bacteria than yeast. Physicochemical properties including acidity, pH, ethanol, apparent viscosity and flow behavior parameters, as well as microbial counting was performed. According to the results of the tests, the amount of yeast had the most effect on apparent viscosity and by increasing the amount of yeast and during of storage time, the apparent viscosity and consistency coefficient decreased. In addition, the viscosity increased with increasing starter rates. Regarding the amount of ethanol, the amount of produced ethanol increased by increasing the amount of yeast and during the storage time due to the increase in the amount of yeast and finally the microbial count decreased during storage. Optimization results showed that the sample containing 2% yeast and 4% starter in time 38 hours after inoculation had the lowest amount of ethanol and was suitable for rheological properties.

In this study, the effects of Allium iranicum adding to yogurt were studied to improve the quality and shelf-life of the product. Allium iranicum powder was used in 3 levels of 0.5 %, 1.25% and 2% in the production of stirred yogurt. Two quantitative factors such as concentration of Allium iranicum powder and storage time were investigated using a growing factorial design with central points. After collecting data, analysis of variance and linear regression were used to investigate the effects of factors and their significance. After data modeling, the effects of powder percent and storage time on physicochemical properties (pH, acidity, WHC, antioxidant property, synergistic, dry matter, viscosity, color properties and sensory properties) were investigated. The results showed that with increasing the percent of Allium iranicum powder, the acidity of the samples increased during storage and the dry matter increased with increasing the concentration of Allium iranicum powder. Viscosity, WHC, synergy and sensory and colorimetric properties were desirable in lower levels of Allium iranicum powder. Antioxidant activity increased with increasing powder percent and decreased during storage time. The highest total acceptance of yoghurt samples was for samples containing powder (1.25%) and 2% showed a negative effect on sensory function. According to the results, it was found that the Allium iranicum powder at 1/25% level could improve the properties and durability of yogurt samples.   [1] Water Holding Capacity

Wheat is harvested in a short period of time, but it takes several months to be processed and consumed. So wheat flour needs to be stored in suitable condition to retain its good quality for nutrition and industrial uses. On the other hand, exposure of wheat under improper conditions may deteriorate the quality resulting in high economic losses. In this study accelerated ageing of wheat grains was carried out by increasing moisture content (16, 18 and 20%) and keeping the samples in different temperatures (30, 40 and 50°C) for different periods (2, 5 and 8 days).Samples were then milled and physicochemical properties including moisture content, protein, ash, wet gluten, pH and falling number were determined. Response surface methodology with central composite design was applied to minimize total numbers of experimental runs and to determine the significance of the factors.Results showed that increasing storage temperature and time resulted in increasing protein, falling number and ash, while wet gluten, pH and moisture content decrease. By increasing moisture content, wet gluten, protein, ash and falling number decreased while moisture content and pH increased. Optimization using response surface methodology showed that the optimum condition for accelerated ageing of wheat grain contained 16% moisture content, storage temperature of 40.74°C for 2.57 days.

The aim of the research was to study the effect of pasteurization temperature, storage time and carrot juice ratios on pasteurized cow milk enriched with carrot juice. For this purpose, after carrot juice extraction and filtration, different ratio of carrot juice (10, 20, 30, 40 and 50 %) were added to pasteurized cow milk and mixed properly. Then samples were filled in glass bottles and pasteurized at different temperatures (65, 70 and 75 °C) for 30 min. The samples were quickly cooled and stored at 4 °C up to 13 days. The bioactive compounds (total carotenoids (ß-carotene equivalent), total phenols (Gallic Acid equivalent) and vitamin C) and were analyzed during storage time (1, 4, 7, 10 and 13th). The results showed that the carotenoid, vitamin C and total phenol content of milk carrot drinking were increased by increase of carrot juice ratio. Furthermore, higher pasteurization temperature resulted in higher loss of carotenoids, total phenols and vitamin C in samples. Also, during storage time, the amount of carotenoids, total phenols and vitamin C in samples were decreased due to oxidation, deformation or interaction with other compounds. Stability and phase separation test of samples showed that all of treatments are stable during storage time. The results showed that increase of carrot juice and pasteurization temperature resulted in increase and decrease of bioactive compounds respectively and proper shelf-life of milk-carrot drinking samples were 10 days.

Gums are broadly used in food products to improve texture and moisture retention and to keep product quality throughout the storage. Regarding to the high potential of national gums production in Iran, in the present study the effect of addition of Persian gum at concentrations 0.05, 0.1 and 0.15% and Balangu-Shirazi (Lallemantia royleana) gum at concentrations 0.025, 0.05 and 0.075% on textural properties of low-fat stirred yogurt containing 1.5% fat, during 21 days of storage at 4°C were investigated. The addition of gums, led to decrease of hardness of treatments compared to control (sample without gum) and these effect was more evident in samples containing Balangu-shirazi gum (P