مجله علوم و صنایع غذایی ایران
سال پانزدهم شماره 8 (پیاپی 81، آبان 1397)

The aim of this study was to investigate the possibility of formation coacervate complex between gelatin and flaxseed mucilage and to optimize this complex at different pH and protein-polysaccharide ratio. At different pH from 2.5-4.5 and ratio of protein-polysaccharide (1:1, 1:2 and 1:3) the complew was formed and various experiments included potential zeta, Fourier infrared spectroscopy, solution turbidity and coacervate efficiency were performed to confirm the coacervate complex formation. Results showed that at pH<5, formation of electrostatic interactions are possible due to positive charge of gelatin and negative charge of mucilage. Regarding to coacervate efficacy and solution opacity, the optimized weight ratio of gelatin to mucilage and pH for complex formation were 1:1 and 3.5, respectively. furthermore, the FT-IR spectrum demonstrated the transforming of –OH band and removing typical absorption peaks of gelatin and mucilage which indicated complex formation between two compounds. The complex could be applied in encapsulation of susceptible food ingredients and monitoring their release

Soy protein isolate is a source of high-quality plant protein that can be added to a wide range of food products to improvement the nutritional quality of food. The aim of this research work was to study the usability of soy protein isolate at three levels of 10, 20 and 30 % and Balangu seed gum at two levels of 0.5 and 1.0 % in sponge cake formulation. Cake batter rheology by a rotational viscometer,physicochemical characteristics (weight, moisture, volume and density) by standard methods, crumb color by image processing method, and sensory evaluation by hedonic method were evaluated. With increasing soy isolate and Balangu seed gum percentage in sponge cake formulation, the viscosity of batter increased. Sponge cakes batter was a non-newtonian fluid and shear-dependent and time-dependent type. With increasing the soy isolate from 10 to 30 %, sponge cakes batters viscosity contain 1.0 % Balangu gum at shear rate of 20 s-1 ware increased from 45.0 to 122.4 Pa.s (P<0.05). The moisture content and weight after baking of cakes were increased with increasing soy isolate and Balangu gum percentage (P<0.05).With addition soy to cake formulation, the brightness of cakes decreased but redness and yellowing parameters increased (P<0.05). The L*, a*and b*indexesforsample containing10% soy isolate and 1.0% Balangu seed gum were 76.64, 0.65and21.76,respectively. The best formula for producing sponge cake according to sensory evaluation was cake containing 10% soy isolate and 1.0% Balangu seed gum.

This research was performed to investigate the effect of hot water, ascorbic acid and salicylic acid treatments, and type of packing on physical and chemical properties of barberry fruit. The data werestatistically analyzed as a factorial experiment in a complete randomized design with four replicates. Fruits were treated with distilled water + salicylic acid (6 mM), distilled water + ascorbic acid (2%), hot water (75 °C), hot water (75 °C) + salicylic acid (6 mM), hot water (75°C) + ascorbic acid (2%),distilled water (control) and packed as MAP or vacuum and were then stored at 4 ± 1 °C for 45 days. Parameters of pH, soluble solids, titratable acidity, vitamin C, antioxidant, color, sensory and taste properties were evaluated. The results showed a significant effect of treatments and packaging on evaluated traits. All treatments preserved vitamin C and taste properties of fruit compared with control and effectively prevented fungal decay. A combination of hot water and salicylic acid 6 mM or2% ascorbic acid significantly preserved antioxidants. Vacuum packaging samples had more redness (a*) and brightness (L*) compared to the MAP. Results of this study showed that hot water (75 ̊C) and salicylic acid 6 mM or hot water (75 ̊C) + 2% ascorbic acid 2% pre-treatments and vacuum packing can improve effectively the quality of fresh seedless barberry fruit.

In this research, carboxymethyl cellulose (CMC)-based nanocomposite films containing montmorillonite (MMT) (1, 3 and 5% wt) were fabricated via casting method.Then, hybrid nanocomposites were prepared by loading dioxide titanium (TiO2) (1, 3 and 5% wt) nanoparticles (NPs) into nanocomposites containing 5% MMT. Moisture content, density, moisture uptake and mechanical properties of the produced films were determined. Also, surface morphology of the nanocompositeswere measured by scanning electron microscopy (SEM).The obtained results indicated that addition of NPs resulted in slightly increase of the films moisture content, and the production of denser samples. Incorporation of 5% MMT decreased moisture uptake of the nanocomposites up to 30%; this decreasing trend was maintained with TiO2 loading. The nanoclays enhanced ultimate tensile strength (UTS) and Young's modulus (YM) of the films at the expense of elongation at break. Addition of TiO2 into MMT-loaded nanocomposites caused to structural weakening and diminishing UTS and YM. SEM micrographs showed well-dispersed MMT and TiO2NPs through the films surface especially at low concentrations. In conclusion, although the films loaded with nanoclays exhibited better properties than the control film, inclusion of TiO2 improved the functional characteristics of them and extended the potential as a biodegradable packaging.

In this study, nano-encapsulation offish oil Omega 3 fatty acids was optimized by using response surface methodology (RSM) in the central composite design (CCD). Omega-3 nano-particles,containing fish gelatin and Arabic gum as wall materials,were produced using coacervation technique. Based on the results of three independent variables as fish gelatin concentration (33-66%),the concentration of omega-3 (10-30%) and the homogenizer speed at three levels (10000, 15000 and 20000 rpm) on the dependent variables such as moisture, color parameters andmicrostructure, it was revealed that the homogenizer speed had the greatest impact on the particle size (p<0.05). Morphology of powders showed that the produced powders had a relatively smooth and brittle surface and porosity was observed in case of some samples.Furthermore, moisture content of nanocapsules which were dried by freeze drying was in the range of 4.2%-7.3%. The most important factors that influence the moisture was found to be the gelatin concentration, as by increasing the concentrations of fish gelatin, the moisture of nanocapsules increased. According to color indices, fish gelatin concentration had the greatest impact on the rate of Lightness (L*) of produced powders, as by increasing of fish gelatin concentrations, the lightness of nanocapsules decreased whereas the yellowness (b*) increased.

The aim of this study was to investigate the effect of addition of soymilk on the content of conjugated linoleic acid (CLA) and probiotic bacteria survival of ultrafiltration cheese. Soymilk at 5, 10, 15, 20, 25% levels was used in ultrafiltration cheese production. Control sample (without soymilk) was also produced. The samples were kept for sixty days at 4ºC. Acidity, total solids, conjugated linoleic acid content, number of probiotic bacteria and sensory properties of cheese samples were studied. During storage, pH and CLA content of all samples decreased and acidity increased significantly (P<0.05). The samples containing 5% and 10% soymilk had the highest contents of CLA. Using soymilk in cheese samples increased the bioavailability of probiotic bacteria (P<0.05). Over time, the numbers of probiotics in cheese samples gradually decreased. However, the numbers of probiotic bacteria in the samples until the end of storage period was in an acceptable range for gaining beneficial effects of probiotics. Sensory evaluations showed that scores of texture and overall acceptance of the samples with 20% and twenty-five percent soymilk were significantly lower than other samples (P<0.05). Among test samples, samples containing 5% and 10% soymilk had the highest score of overall acceptance. Therefore, soymilk can beused as a functional additive in formulation of probiotic UF cheese, and since sample containing 10%soymilk had the highest content of CLA and probiotic bacteria population, this sample was selected as the best sample.

Oleogelation (organogelation) is a novel method to structure edible oils. In the last decade, much research has been done in this case. Oleogelation provides the possibility to remove trans fatty acids and reducesaturated fatty acids in structured oil. The aim of this study was to investigate the production of oleogels from canola oil using ethylcellulose and polyglycerol polyricinoleate as oleogelator and surfactant,respectively. For this purpose, six different formulas of oleogels were prepared. The oleogels were made with 80 to 90% w/w oil, 7.5 to 20% w/w ethylcellulose and 0 to 5 % w/w PGPR. Atomic force microscopy was utilized to image the microstructure of oleogels.Images showed an increase in diameter of ethylcellulose strands by increasing ethylcellulose concentration. Decreases in diameter of ethylcellulose strands were observed upon PGPR addition.Fatty acid profile of the canola oil and itsoleogels was analyzed by gas chromatography. Prepared oleogels were stored at two different conditions (ambient temperature and refrigerator), for 60 days. Peroxide and thiobarbitoric acid values of oleogels were determined after production and once every 30 days. Results showed no significant differences between fatty acid profile of canola oil and its oleogels. Oxidative stability of oleogels was improved by increasing ethylcellulose concentration. The oleogels stored at refrigerator had better shelf life than others at ambient temperature. Generally, by increasing ethylcellulose concentration from 10 to 20%, and adding PGPR, increase in gel strength and uniformity was observed which allows to use oleogels in texturized fats and margarine formulation.

According to Metchnikoff observations, the first effect of consumption of probiotics in milk-based fermented products, was long lifespan which needs the intestinal probiotic colonization. The aim of this study was investigation of the effect of Lactobacillusplantarum subspecies plantarumPTCC 1896as a local probiotic compared to Escherichiacoli OP50 as a standard food source on lifespan and their colonization ability in Caenorhabditis elegans intestine in vivo. In this research, lactobacillusrhamnosus GG as a commercial probiotic was used as positive control. To determine the optimum dosage of used probiotics, the concentrations of 0.01, 0.1, 1 and 10 mg bacterial cell/plate were used. Results showed that 0.1 mg bacterial cell/plate of Lactobacillusplantarum subspecies plantarumPTCC 1896 increased the lifespan of C. elegans by 36.95%, compared to Escherichiacoli OP50. Also colonization test of Lactobacillusplantarum subspecies plantarum PTCC 1896 showed a good adhesion ability of the bacterial cells to intestinal epithelial cells of the nematode, in comparison to lactobacillusrhamnosus GG. So it could be concluded that consumption of Lactobacillusplantarumsubspecies plantarum PTCC 1896 as a local probiotic with a good intestinal colonization capability provides the production features of functional foods containing the probiotic species with the purpose of increasing the host’s lifespan.

The aim of the present study was to investigating the effects of some process conditions on the microencapsulation of pumpkin seed oil (PSO). The laboratory spray dryer wasused for microencapsulating of PSO. Gum Arabic, maltodextrin DE-6, and whey protein concentrate (WPC) were used as wall materials of the microcapsules. Independent variables examined in this study were inlet drying air temperature (140-180 ͦC), aspirator rate (55-75%), and pump feed rate percent (5-15%), and dependent variables were moisture content (%W.b.), average particle size (μm), bulk density (kg/m3), microencapsulation efficiency (%), and peroxide value (meq of peroxide 1000-1 sample). The RSM method was applied to establish the relationship between theindependent and dependent variables. Consequently, the optimum drying conditions for microencapsulation of PSO with maximum MEE and minimum POV was found to be inlet air temperature 141 ͦC, aspirator rate 75 %, and pump feed rate percent 15%. The optimized powder produced according to this conditions and its chemical properties studied.

Celiac is a self-immune gastro-intestinal diseasecaused due to the presence of Prolamin protein in the diet, and the only way to prevent of that, is to avoid consumption of gluten containing foods like wheat and barley. Usually, breads which made from gluten-free sources do not have acceptable quality. The aim of this study was to investigate the effect of sorghum malt powder at 0, 1, 2, 3, 4 and 5% levels on dough and quality characteristics of potato flour based bread. The results of dough farinography showed thatincreasing the portion of sorghum malt powderresulted in more water absorption and higher stability of the dough, the degree of softening(Mixing Tolerance Index) and dough development(Peak Time) decreased. The results of bread production properties showed that with increasing the amount of sorghum malt powder in the formulation, moisture content and color components L * and a * of bread crust increased. The highest bread specific volume, porosity and minimum crumb hardness at intervals of 2 and 72 hours after baking was observed in samples containing 3% malt powder. Sensory evaluation also showed that the highest overall acceptance was observed in samples containing 4% Malt powder, and with the continued increase of this composition, the qualitative and quantitative properties of the final product were reduced.

With the improvement in living conditions, consumers increasingly reject food prepared with additives of chemical origin due to health issues. There is an present increasing interest both in the industry and in scientific community for aromatic herbs because of their strong antioxidant, which exceed many currently used natural and synthetic antioxidants. Mentha aquatica (water mint) is a perennial medicinal and aromatic herb in the genus Mentha, which produces a large and diverse group of phenolic constituents. In this study, Mentha aquatique extracts by ultrasound assisted and maceration (ethanol: water (80:20)) extraction method were compared. The total phenolic, tocopherol,flavonoid and tannin content and antioxidant activity of the extracts was determined and compared with TBHQ by DPPH assay, β-carotene bleaching method and rancimat test. The results showed that the extract from ultrasonic treatment with high amount of phenols (51.92 mg gallic acid/g extract, tocopherols (6.55 mg α-tocopherol/ g extract), flavonoid (30.33 mg quercetin/ g extract) and tannin (10.25 mg catechin/ g extract). The antioxidant activity of extracts (50, 100, 250, 500, 1000 and 1500 ppm) were increased by increasing in concentration of extract. At 1000 ppm of concentration there was not observed significant statistical different (P<0.05) between TBHQ and both extracts. According to the results of antioxidant activity and of extract it can be said that both of Mentha aquatique extract could be a good alternative for synthetic antioxidant such as TBHQ and the ultrasound extraction method is preferred due to the use of lower solvent and time than the maceration method.

The nanoencapsulation and targeted delivery of nutritional ingredients in the right location and appropriate time within the digestive tract is one of the key elements in fabricating functional food products and to deliver the bioactive components incorporated in these foodstuff. With respect to the complexities of the food network and the gastrointestinal system, it seems necessary to determine a method in order to evaluate and predict the release level of the wrapped bioactive component in the desired location and time. In this study, the release behavior of limonene from amylose nanostructures were examined considering the circumstances of the digestive system and next the adaptive-network-based fuzzy inference system was used to model the release behavior of limonene. In the design of this model, limonene concentration, amylose concentration, the time of the execution of ultrasonic stress plus the incubation time were considered as the input parameters in the circumstances of the simulated small intestine. Also, the release level was chosen as the output parameter and in order to optimize the models several membership functions together with numerous learning cycles were implemented in the form of shooting method. By the evaluation of different models, triangular membership function with 4 functions for each of the inputs was selected as the optimum model. The high value of the coefficient of determination (0.99) plus the mean square error of 0.45 in the optimized model implies the acceptable accuracy of this method to monitor the release level in the digestive circumstances. With respect to the simplicity and the acceptable accuracy of these intelligent models, they can be suggested as appropriate solutions to evaluate the controlled release behavior within the food network and the digestive system as well.

Pollution caused by the use of synthetic plastic materials and problems caused by methods to reduce it has led to significant concerns for environment and generally human beings. Low resistance to water vapor is the most important flaw in plastic materials. Purpose of this paper is to study the effect of oleic acid on film permeability to water vapor and oxygen and determine mechanical properties of such films. Various films of Zein of corn protein, glycerol and oleic acid have been produced using Casting method. Statistical analysis showed that the effect of oleic acid concentration on Tensile strength (TS), Elongation to break (ETB) %, Young modulus (YM), water vapor and oxygen permeabilities were significant (P<0/05). TS and YM of films decreased by increase in oleic acid concentration up to 90%. Film elongation at break increased up to 60-70% of oleic acid and it reduced as the oleic acid concentration increased 70 to 90%. Oxygen transmission rate (OTR) increased with increasing oleic acid concentrations of films. WVP values for films containing 60-70% oleic acid than 40% oleic acid reduced were 6/34 and 5/62%respectively. If the oleic acid is more than 70%, WVP will increase. WVP amount of zein film containing 90% oleic acid than film containing 40% oleic acidincreased was 24%.

Celiac is a genetically based autoimmune disease triggered by consumption of gluten proteins. The only effective treatment for celiac disease is a strict adherence to gluten-free diet throughout the patient's lifetime. The aim of this research, were impact adding xanthan gum and sweet almond protein concentrate (SAPC) on the physical properties cakes made from rice flour. Xanthan gum was used at three different levels 0, 0.2, 0.4% and SAPC at four levels 0, 5, 10, 15% (rice flour basis). SAPC was prepared by using an alcoholic extraction method. The results of this research shown that the moisture content cake samples and viscosity of dough increased by adding xanthan gum and SAPC. SAPC increases hardness samples whereas xanthan gum causes hardness reduced. Volume and porosity were reduced with adding xanthan and SAPC. The study of total acceptance in sensory evaluation indicates were that levels of % 0.2 for xanthan gum and %5 for SAPC maximum score gained.

Flour prevention is important aspects of economic, health and Bakery. Therefore, the effect of storage time on flour will be necessary. Several factors such as the extraction rate and storage temperature affect the shelf life. In this study, two types of flour barbari with 70% &sangak with 90.5% extraction rate was preferred from vaziri factory And packaged in polypropylene bags, then were stored in three in temperature 4,25 and 35 degrees Celsius over a period of 6 months. Then was investigated chemical, rheological and microbial attributes, interval once months. The results were analyzed with spss software in analysis of variance and Duncan's multiple range tests. The results can be realized from data, storage temperature and the extraction rate effect on all tested variables were significant at 95% confidence level. With the increase in flour extraction rate and temperature storage, shelf life is reduced in wheat flour. Increased acidity and decreased pH in the flour stored at 35°C, causing chemical degradation in the flour. Increase in the total number of microorganisms in 4°C causing microbial spoilage in the flour. Due to theChanges Gluten quality,Best time flour consumption for Barbari flour stored in 4,25°C was in the fourth month and barbari flour stored in 35°C was in the second month and for sangak flour stored in in 4,25,35°C was in the second month of storage. Shelf life of both type of flour stored in 4 and 25°C was more than 6 months and in barbari flour stored in35°C for 6 month and sangak flour for 5 month observed any chemical and microbial spoilage

The effect of extraction methods (ultrasound and solvents) and different concentration of extract (500, 1000, 1500 and 2000 ppm) on the phenolic compounds and antioxidant activities of geranium leafextracts was evaluated to determine the most suitable extraction method for extendshelfof minced silver carp during refrigerated storage (30days at 4ºC). Ultrasound extract was found to have higher phenols compounds (1500.6mg/g sample) as compared with solvent extract (P< 0.05). The highest antioxidant activitywas found in ultrasound extract at 2000 ppm concentration (2,2-diphenyl-1-picrylhydrazyl [DPPH] and β- carotene 98.08 % and 81.9%, respectively)(P< 0.05). Then, theantioxidant effects of geranium leafextracts on quality of minced silver carpduring 30 days at child storage were examined bybiochemical parameter such as Peroxide value (PV), Thiobarbithic acid (TBA), total volatile base nitrogen (TVB-N).Samples treated with extract showed significantly (P< 0.05) lower TVB-N content and lipid oxidation (as reflected by lower PV and TBA values) during the storage period as compared with the control.

In this study, exopolysaccharide production by Rhizubium radiobacter PTCC 1654 in Submergedfermentation to reduce waste sludge from dairy Industries as well as used as Beneficialmedium for the growth kind of microorganisms, were studied. Initial screening was used fractional factorial designs with 7 variables of time, temperature, concentration of calcium carbonate, ammonium sulfate concentration, Agitation rate, the percentage of dairy sludge and pH medium for the identification of variables affecting the growth of R. radiobacter Was performed. The results showed that three variables of dairy sludge, calcium carbonate concentration and time of incubation had positive effect on the growth of R.radiobacter(p<0/05). Moreover, that all variables, have a significant effect on the production of exopolysaccharideExopolysaccharides by R. radiobacter using response surface methodology(p<0/05).The maximum production of EPS was in concentration 1g/l calcium carbonate, 50% of dairy sludge and incubation time 101/69 hours, in which case exopolysaccharide production 0/686 g/100 ml and biomass production0/288 g/100 ml is. FTIR results showed that the exopolysaccharides produced in the dairy sludge has residues of carbohydrate, and carboxyl groups on its chain.

The antibiotic resistance has provided the ground for substituting the herbal therapeutic methods with less side effects than the customary drugs. This research was also done in order to study the chemical compounds and antimicrobial effects of methanol extract of Laurus nobilis leaf in the densities of 100 ppm, 200 ppm, 400 ppm and 800ppm on a number of different microbial strains including Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Bacillus cereus and Aspergillus niger mold by disc dissemination method. The results showed that the methanol extract of Laurus nobilis leaf prevented from the growth of Staphylococcus aureus, Listeria monocytogenes and Escherichia coli bacteria, in a manner that the antibacterial effect of extract with increase of the extract density was also increased. while, it had no effect on Bacillus cereus and Aspergillus niger mold in the used densities. By comparing the antibiotics such as Chloramphenicol (in the density of 30μg/disc), Ampicillin (in the density of 10μg/disc), Gentamicin (in the density of 10μg/disc) and Kanamycin (in the density of 30μg/disc) as the positive standard with laurus nobilis leaf extract, it was specified that the effect of these antibiotics is more than the densities used of mentioned extract and in the meantime, the most and least effects were related to the Chloramphenicol and Ampicillin respectively. finally, it can be inferred that with regard to the gained results, Laurus nobilis leaf extract including antimicrobial materials has had antibacterial effects; but, it has less antifungoid effect.

Aflatoxins are mold secondary metabolites produced by species of Aspergillus. Aflatoxin M1 (AFM1) in one of the most common fungous toxins that can often be found in dairy products and has some serious complications. The aim of this study was to assess AFM1 contamination in Iranian white cheese by ELISA technique and HPLC. In this cross-sectional study, 129 samples of Iranian white cheese were gathered by ELISA technique and HPLC for AFM1 contamination. Data were analyzed by SPSS/22 usingT-student tests.AFM1 was found by ELISA technique in 68.22% and by HPLC 64.58 of examined samples (P>0.05). AFM1 contamination 33.56% cases of lower and 31.17% cases, being also higher than European Community and Codex standard (250 ng/kg). The finding of this study showed that samples were considered to be possible hazards for public health. Better control of animal feeding and dairy factories can reduce AFM1 contamination in dairy products.

This study aimed to investigate the effect of hemp seed extract (HSE) in two forms free and nanoencapsulated forms in maltodextrine:chitosan maltodextrin:basil seed gum and chitosan:basil seedgum in ratio 1:1 capsules to oxidative stability of soybean oil during storage. The hemp seed was extracted using ultrasonic assisted (UE) method and solvent extraction (SE) techniques. Then antioxidant activity of extract in different concentration were compared to synthetic antioxidant TBHQ using DPPH free radical scavenging method and ferric reduction antioxidant power assay test. The results showed that by increasing in extract concentration in both techniques antioxidant activity increased. The HSE was added to coating material in 1:5 ratios. The particle size of capsules ranged 150.71 to 171.42 nm. The encapsulated and unencapsulated extract added to soybean oil without antioxidant at 2000 ppm and oils were storage at 60°C for 40 days. The peroxide value (PV) and thiobarbituric value (TBA) tests were done in 8 days intervals. According to the results, oils containing encapsulated HSE showed the lowest amount of lipid oxidation during storage period compared with the control, oils containing TBHQ and free HSE and oil samples containing extract which capsulated with maltodextrin:chitosan had the least oxidative indexes (Peroxide value and Thiobarbituric acid value).

In this study the extract of metka was obtained using ultrasonic-assisted and maceration method and then total phenolic content (TPC) and flavonoids of these extracts were measured. Antioxidant activity of extract was evaluated by using DPPH radical scavenging method. The total phenol and flavonoids in ultrasonic assisted extract were higher than maceration and by increasing in extract concentration, antioxidant activity of extract increased. The antioxidant activity of 2000 ppm and 2500 ppm of extract and 100 ppm of TBHQ was not significant statistical difference (p<0.05) and extract in 2000 ppm concentration used selected to adding in oil and encapsulation. Marv gum and resin gum in 0:1, 1:1 and 1:0 ratios used as wall materials. The particle sizes of nanocapsules werevaried from 83.6 to 180.5 nm. Peroxide value, thiobarbituric value and color index of soybean oil which storage at 60 °C for 40 days were measured. All three evaluated factors in all samples increased and oil samples containing encapsulated metka extract with marv:resin wall had the least oxidation. The antioxidant effects of these nanocapsules related to phenolic compounds of metka extract and these nanocapsule can be successfully replace by synthetic antioxidant.

The purpose of this study was to determine the effect of extruded wheat flour or wheat gelatinized starch to improve the processing and quality of bread bulk from frozen dough. Three formulations with 100% control flour and 5% replacement of flour with extruded flour and 5% replacement of flour with pregelatinized wheat starch were prepared. Frozen doughs are frozen for seven days and then defrost, fermented, cooked and in terms of physical characteristics, chemical, manufacturing, were evaluated.Available glucose levels were found for extruded flour (12 g / 100 g) and pregelatinized wheat starch (g100 / g7 / 11) and in control flour (7 g / 100 g / 1).The availability of glucose resulting from the breakdown of starch makes better dough, and this is a very good effect for frozen dough, because during the dehumidification stage, due to the availability of substrate for yeast, it does not reduce the volume of the product.Samples from pregelatinized starches of wheat and extruded flour after baking were larger in comparison to control buns. The results of this study are desirable for the use of extruded flour or pre gelatinized wheat starch and the use of this method does not reduce the quality of frozen dough.

One of the most important reasons for quality and shelf life reduction in sponge cake is moisture reduction and retrogradation during storage. In this study, the effects of hygroscopic compounds on qualitative properties of sponge cake were investigated. The main goal of this investigation was “optimization of sponge cake formulation and producing a cake with appropriate Physicochemical and textural properties and also to postpone the retrogradation process”. The effects of the sorbitol, invert syrup and grape syrup alone and in combination with each other in 27 formulations on various properties of cake were studied. For sorbitol and invert syrup two levels of 5 and 10% and for grape syrup, the levels of 7 and 15% (on the basis of sugar weight) were considered. The results showed that the cakes with 5% sorbitol and the combined formulation with 5% sorbitol, 10% invert syrup and 7% grape syrup had more moisture content during storage period. The combined formulation involving 5% sorbitol, 10% invert syrup and 7% grape syrup had the highest volume and viscosity and also smooth texture with a better taste than the other treatments prepared with various concentrations of compounds and control sample. Also, the formulations with 5% sorbitol, sorbitol 5% and grape syrup 7%, and the sorbitol 5% and 15%grape syrup had the lowest firmness rate in cake texture at the evaluation days. Regarding the effects of these compounds had on qualitative properties of sponge cakes, can use the mentioned compounds for the formulation improvement and postpone the retrogradation process. Finally, the combined formulation with 5% sorbitol and 10% invert syrup and 7% grape syrup was evaluated as best formulation.

Enarijeh(Froriepiasubpinnata) is an endemic plant with widespread distribution in woody region in the North of Iran.This study was conducted for the first time to evaluate antiradical antioxidant properties of Enarijehextract using different tests (Folin-Ciocalteu, total antioxidant capacity, DPPH and ABTS free radicals scavenging as well as reducing power), identification, and measuringpredominant phenolic acid in the extractusing high- performance liquid chromatography.All the evaluations exhibited appreciable antioxidant potential for the extract(p< 0.05). It showed various degrees of efficiency in each assay in a dose-dependent manner.Total antioxidant activities of Enarijeh extract in concentrations less than 0.03% were more than BHT asa synthetic antioxidant. So that in theconcentration of 50 μg/ml the antioxidant ability of the extract BHT was 0.47 and 0.22 μg/ml, respectively. It should be pointed out that the occurrence of chlorogenic acid (5-O-caffeoylquinic acid, 5CQA) as predominant phenolic acid in Enarijeh was detected for the first time. On the basis of obtained results, Enarijehmay be introduced as a rich novel source of natural antioxidants for food drug industry.

Polyphenol compounds are sensitive to environmental conditions while show beneficial feature asnutraceutical, hence designing targeted delivery systems with controlled release of this compound through microencapsulation in various matrices, is one of the solutions to minimize these disadvantages. In this study, glycerol mono stearate, soybean oil and linoleic acid nanoparticles aswalls, lecithin as emulsifiers and olive leaf extract powder (varieties of Spanish and Khorramabad) was chosen as the core material to prepare nanoparticle. The nanoparticles were prepared using modified method of emulsification diffusion and the particle size, zeta potential and particle dispersion index of them were evaluated.The results showed that the optimal condition for extractionobtained using mixture of ethanol and water (70:30), which yield the highest amount of polyphenols (oleuropein). The results of light scattering showed that the formula contains 0.05 gram extractedpowder has the lowest average particle size and particle size distribution. The results of Zeta-sizer showed that the zeta potential of nanoparticles inoptimal formula (0.05 gramspowder) is -43.3 mV, which represents the physical stability of formula. In evaluatingthermal properties of the different treatments it was showed that oleuropein in combination with lipid materials in the nanocomposite has changed the nanocomposite thermal properties.

Flixweed With scientific name of (Descurainia Sophia)is a one year old or two years oldplant from Brassisaceae. It’sseeds are very tiny, almost orange or brownish and oval-shaped. The purpose of this study was to investigated the effect of aloevera gel powder (0, 0.05, 0.1, 0.15, 0.2%) and pectin gum(0, 0.3, 0.5%) on physicochemical and microbial properties of flixweed syrup. Therefore, somerheological properties,stability and sensory characteristicand color parameters were evaluated. Results of fitting shear stress- shear rate data with two rheological models, power law and Herschel-Bulkley, showed that the Herschel-Bulkley model was found to be more suitable to predict the flow characteristics of thesyrupsamples. All the samples had pseudoeplastic behavior and addition of pectin gum and aloevera gel powder increased the consistency coefficient(p<0.05). The samples containing 0.5% pectin, 0.2% aloe verawere stable and the color of them wasbetter than control sample after production(p>0.05). The highest taste score and total acceptance was for the sample containing 0.5% pectin gum.The most flavor score and total acceptancewererelated to a sample contained 0.5% pectin gum.

The end-use quality of common wheat (Triticum aestivum) is largely influenced by the its gliadin and glutenin composition. The aim of this study was to use a Q-Exactive iTRAQ method to determine the most effective sub-fractions of gliadin and their unique peptides on the technological quality of Iranian wheat and bread. In flat breads, protein quality is more important than pan bread.Therefore, eight wheat cultivars (Chamran, Morvarid, Sepahan, Parsi, Sirvan, Sivand, Pishgam and Pishtaz) were selected on the basis of weather condition in Iran (dry and warm, wet and warm, mild, cold). The results of analysisshowed that Morvarid, Chamran and Sirvan had the highest quality, whereas Sepahan had the lowest quality. MS proteomic analysis indicated that α/β-gliadin had positive impact on the quality of the breads. Its unique characteristics were related to Cycteine, Histidine, Glutamine and Glutamate, which contribute to form disulfide, hydrogen and ionic bonds and caused more stronger gluten network.

In current study, colorant fraction of tomatoes containing lycopene was extracted using pectinase (1, 1.5 and 2 percent) and ultrasound assisted (0, 20, 30 and 40 min) pretreatment perior to solvent extraction by petroleum ether – aceton (1:1 ratio). Selected treatments were compared with the blank sample extracted without any pretreatments. Extraction yield, antioxidant capacity and colorimetric parameters of the resulted lycopene were evaluated. Results showed that the effect of enzyme concentration and sonication time and their interaction had significant effects on the extraction yield, antioxidant capacity, a-value and a/b index (p <0.05); whereas, they had no significant effect on L and b parameters. The sample treated with 2% pectinase and 30 min ultrasound showed the highest yield (70.21 mg/kg), antioxidant activity (70.20%), a-value (45.77) and a/b (1.33) in comparison with non-treated sample with the lowest yield (26.31 mg/kg), antioxidant activity (45.53%), a-value (30.33) and a/b (0.87). It is concluded that pretreatment with pectinase and ultrasound would increase the yield of extraction and functional properties of the extracted lycopene.

Over the last decade, the use of ultrasound power has been attended as one of the most novel research fields in processing of food and agricultural products. In the present research, influences of the air temperature and ultrasound power were investigated on some important indices of peppermint leaves drying process. The experiments were conducted by using a combined hot air-ultrasonic dryer at different levels of air temperature (40, 50, 60 and 70°C) and ultrasound power (0, 90, 180, 270 and 360 W). The obtained results showed that although, increasing temperature improved the process time and energy consumption, but decreased the essential oil yield of the samples. In addition to decreasing the process duration and consumed energy, ultrasound power at temperature levels of 40, 50 and 60°C increased the extracted essential oilyield. At air temperature of 70°C, using of the ultrasound power led to more energy consumption without any effect on the two other indices. Generally, results of this research indicated that application of ultrasound power could be a useful method to improve the performance of hot air dryers in drying of heat-sensitive products such as medicinal and aromatic plants.

In order to maintain the quality of pistachio fruit and evaluation of fruits color changes and browning an experiment was conducted as block completely randomizes design as factorial with three factors: perharvest polyamines forms applications: putrescine, spermidine, and spermine at 1 mM; chitosan (0 and 1%) and storage periods (0, 20 and 40 days of storage) with three replications on ‘Akbari’ cultivar. In this study fruits and hull water, hull and shell indices, pigments, hull and kernel phenolic compounds, polyphenol oxidase and antioxidant activity were measured. The results showed that hull and kernel phenolic compounds, polyphenol oxidase, antioxidant activity, anthocyanin, hull water, hull color indices were decreased during storage period and perharvested application of polyamines maintained these traits during storage. Among polyamines, putrescine had the highest influence on these traits compared to spermidine and spermine. The results also showed that chitosan application also maintains hull and kernel phenolic compounds, polyphenol oxidase, antioxidant activity, anthocyanin, hull water, hull color indices in pistachio treated-fruits and untreated-fruits with polyamines during storage. The results also indicated that combined application of putrescine and chitosan had the greatest effect on maintaining pistachio characteristics and reducing the percentage of fruits browning during storage. Therefore, according to the results of this study, the use of putrescine with a concentration of 1 mM before harvest following chitosan coating can plays an important role in maintaining the quality of fresh pistachio fruit during storage.

In this study, Partial Least Squares (PLS) statistical procedure was used to analyze the results of measured quality attributes in sugarbeetsecond carbonation juice along with independent and dependent variables. Correlation coefficient was carried out between temperature (3 levels) and pH (9levels) (independentvariables) with alkalinity, total hardness, sucrose, solution color, and conductivity ash.The results of matrix correlation (Pearson correlation) showed that significant correlation was observed temperature with solution color (0.938)and conductivity ash (0.608). Also, matrix correlation showed that pH had significant correlation with alkalinity (0.975)and total hardness(0.694). The results of variable importance in projection (VIP) at PLS regression procedureshowed that pH importance on quality attributes of second carbonation juice was much than temperature.Also, VIP standardized coefficients between independent and dependent variables showed that pH had strong positive effect on alkalinity and total hardness; in contrast, temperature had strong negative effect on solution color and conductivity ash. Temperature and pH had weak negative correlation (no significant) on second carbonation juice sucrose contents.

Ketchup is highly consumed productand hydrocolloids are used as stabilizers in its formulation. In this study, native hydrocolloids of tragacanth gum and sage seed gum were used at levels of 0.5, 0.75 and 1% in ketchup formulation. Two ketchup samples without gum and commercial ketchup were considered as controls. The physicochemical, rheological and sensory properties of the samples were evaluated. Based on the results, samples containing tragacanth gum and sage seed gum had less pH and higher brix thancontrol without gum (p<0.05). The dry matter was decreased by increasing gum concentrations of 0.75 to 1 % and syneresis of ketchup samples was also decreased by addition of native gums and increasing their concentrations (p<0.05). Samples containing higher percentages of native gums and also commercial ketchup had higher brightness (p<0.05). Indeed the color quality of most of the samples were close to the commercial ketchup. In flow measurements, all samples showed pseudoplastic behavior and the 1% of sage seed gum created a zero shear viscosity higher than commercial ketchup (p<0.05).The viscoelastic solid behavior was observed in samples in viscoelastic test and most of the samples had appropriaterheological properties. No significant difference was revealed in the sensory characteristics between samples containing native gums and commercial ketchup. (p>0.05). The results of this study showed that ketchup with proper quality can be produced by using tragacanth and sage seed gum that it can be competitive withcommercial ketchup especially at higher concentrations.

Animal chymosin due to the high quality of cheese texture and flavor is the most effective enzyme for cheese production. Due to the increasing demand for this enzyme, in addition to the plant and microbial sources, recombinant sources should be considered for chymosin production. In this study, in order to produce recombinant chymosin, as well as improving the expression of bovine chymosin gene in yeast, the sequence of the chymosin A gene was optimized and synthesized based on the codon usage of the Pichia pastoris and was cloned in an appropriate expression vector. The codon adaptation index (CAI) increased from 0.59 to 0.72 after codon optimization. There were 41 yeast rare codons (with frequency of less than 10%) in the bovine chymosin A gene, whereas no rare codons in the codon optimized sequence. In order to transfer the resynthesized chymosin A gene to the yeast expression vector pPIC9, this gene was proliferated using the specific primers and was cloned in the PTG-19 vector. Recombinant (PTG19- chymA) colonies were selected by the screening of white-blue colonies method. The resynthesized chymosin A gene was then cut from PTG19-chymA vector using the restriction enzymes NotI and EcoRI, cloned into the pPIC9 vector and was transformed into DH5α strain of E. coli. Colonies containing recombinant vector (pPIC9-chymA) were identified and selected using colony-PCR technique. The recombinant nature and correct insertion of resynthesized chymosin A gene in the yeast expression vector pPIC9 were confirmed by plasmid extraction and its digestion with BamHI enzyme. 

Powder production from vegetables is one of the preservative methods could be resulted to their diverse applications. The purpose of this study is to investigate the effect of carrier type on the characteristics of the celery powder produced by spray dryer. For this aim, Arabic Gum and maltodextrin (16.5-19.5 DE) were used in two concentrations of 0.0125%and 0.025% (w/w) and their effect on color parameters (a* ,b* ,L*), antioxidant activity, density and Tg piont were investigated. The results showed that the celery powder containing 0.0125% of Arabic Gum had the highest values for the parameters a*, b*, L*, antioxidant activity and density. The Higher level of green color and the antioxidant activity of celery powder containing 0.125% Arabic gum could be related to the type of binds involved in the reaction (hydrophobic and hydrophilic) between the Arabic gum and chlorophyll carrier, as well as the better preservation of phenolic and Flavonoid contents by Arabic gum carrier.

In recent years, safety of foods has been come into attention, specifically in relation to organic pollutants in the environment and their presence in the food chain and, finally, the incidence of illnesses and human disorders. These hazardous stable organic pollutants, such as dioxins generate from industrial wastewaters. Organic carbon resulting from biological wastes from refined sewage would bind to the stable organic pollutants like furan and chloro dibenzo dioxin. Using these biological wastes as extracted fertilizers and compost to improve the upper layer of the soil may transfer the stable organic pollutants to the food chain. Regarding the strategic foods like cereals and bean, it is very significant to find out if the stable organic pollutants have entered these foods. In order to find out, pinto beans were gathered and investigated from the three provinces of Khomeyn, Azna, and Zanjan. Finally, the experiments showed that pinto beans from industrial districts have the toxic agent chloro dibenzo dioxin amounting to 2.13 ng/kg. In this study, the pinto beans from Khomeyn province, that are cultivated near factories and are exposed to their wastewater were made toxic by chloro dibenzo dioxin; however, the other two samples, due to the distance from factories were not toxic and the chloro dibenzo dioxin was not observed in the experiments.

Potato is known as a valuable source of starch which plays an important role in human nutrition. Proper storage conditions should be considered to protect the nutritional properties of potato after drying. The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N2, natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. Moisture content and oil absorption decreased in microwave dried potato by increasing storage time from 60 to 120 days. The moisture loss rate in vacuum packed samples in polyethylene polyamide film was less than BOPP. Steam blanched samples not only had more moisture but also absorbed less amount of oil. The dried and packed potatoes under nitrogen atomospher and in transparent BOPP had the highest percentage of oil absorption with 9.75% and 9.87%, respectively. Changes in the internal structure, moisture and gelatinization of starch in the surface are factors affecting the absorption of oil. Blanched samples with steam and vacuum packed in polyethylene polyamide films, have the best results in increasing the shelf-life and reducing oil absorption.

The increasing environmental problems caused by synthetic polymers used in food packaging demonstrate the need for extensive research into the development of biodegradable packaging .The aim of this study was to investigate the effect of adding clay nanoparticles to sodium caseinate biofilm as a factor enhancing its properties. For this purpose, composite films based on caseinat sodium with 0 to 1.5% nanoclay and 0 to 500 ppm Echinophora platyloba essential oil. The effects of nanoclay and essential oil on surface properties, transparency, mechanical properties, water vapor permeability and antioxidant properties were studied. The results showed that the addition of nanoclay has improved the mechanical properties of composites. In this regard, films made of 75 % of nanoclay have the highest tensile strength. The film containing 25% of nanoclay had the highest percentage ofelongation at break point. The study of the microstructure of the film shows that the addition of nanoclay reduced the permeability of films to water vapor and also reduced the density of films and Causing their surface to become uneven. The compatibility of Echinophora Platyloba Essential Oilwith caseinat sodium also produced satisfactory results in order to produce an active film of bionanocomposite. The film containing 500 ppm of essential oil showed an antioxidant activity of 78%. Overall, The results showed that nanoclay can have positive effects on the physical properties of sodium caseinate and help to improve its properties.

Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage.The main objecttive of this study was to decrease biochemical changes trend by adding Mentha aquatica extract (0.1 and 0.5 concentration) as a natural preservatives on the silver carp fillet in chiling tempreture (-3°C) and accordingly increasing the shelf life. Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (0/5% and 1%); they were then air packed and kept at-3°C.chemical (PV, TBARS, TVB-N, FFA, pH) and tests were performed properties were analyzed over a 28 d period. Mentha aquatica extract delayed significantly (p<0.05) lipid oxidation in the treated sample. the magnitude of change in TVB-N and PV and FFA and TBARS and pH was less than in the control samples(Mentha aquatica treated 1%< Mentha aquatica treated 0/5%< treated sample)(p<0.05). The results obtainedfrom this study showed that the shelf life of silver carp fillets dipped in Mentha aquatica extract as a natural preservative extended their shelf life by 6 d over the control samples. the findings indicate that Mentha aquatica extract exerts antioxidant effects on air packaged silver carp fillets during storage and increases its shelf life.

One of the baking processes that carried out by dipping the food in hot oil or fat is deep frying, and the heat transfer phenomenon is an inseparable part of it. In this study, in order to investigate the temperature changes in different parts of hamburger and oil, a heat transfer model was developed inCOMSOL software. To validatethe model, the hamburger was fried in a laboratory fryer for 300 seconds at 170°C and its center and surface temperatures were determined by placing the thermocouple (K type) in these areas and recorded by the data logger. The high correlation between predicted and measured temperature profiles showed that the developed model could well predict the temperature changes at each point of the hamburger. Also, after determining the heat conduction and heat transfer coefficients, the Arrhenius modelcould well describe the effect of temperature on these characteristics. The temperature profile of different parts of the hamburger showed that due to the reduce convection effect in the upper parts, the temperature of this part was lower than other points, which results in a lack of uniformity in baking, and it can be remedied by creatingforced convection or quicker return of the burger.

In this study, technological and antimicrobial properties of E. faecium strains isolated from traditional cheese were evaluated. The investigation of the technological properties of E. faecium strains showed that all of them were able to produce exopolysacharides due to the production of a white colony on the ruthenium red milkmedium. Autolytic activity of these strains was investigated by reducing of absorption percentage at 600 nm. The most activity was shown by E. faeciumsubsp. faecium(strain 2). Strains also had acidification activity after 24 hours of incubation due to a pH decrease of 1.5 to 2.5. The antimicrobial activity was evaluated using Lawn on the Spot method, which did not show antimicrobial activity against pathogenic bacteria such as L.innocoa, E. coli and S. aureus. The results of resistance of the strains to acidic and temperature conditions were significant (P <0.05), so that the E. faecium subsp. faecium(strain4) showed the highest resistance to acidic condition and theE. faecium subsp. faecium(strain 5) showed the highest temperature resistance.As a result, this study showed that due to suitable technological properties, E. faeciumsubsp. faec