فصلنامه پژوهش های صنایع غذایی
سال سی‌ام شماره 3 (پاییز 1399)

In this study,the effect of protease inhibitors of soybean seed extract (0, 100, 300, 500 Trypsin Inhibitor Units),cowpea(0, 100, 300, 500 Trypsin Inhibitor Units) and the combination of soybean seed extract(50, 150, 250 Trypsin Inhibitor Units) and cowpea (50, 150, 250 Trypsin Inhibitor Units) on some characterictics of pasteurized cream samples over 13 days at 3-day intervals was investigated.The results showed that there was significant difference between the treatments and during storage on acidity,viscosity, syneresis, peroxide value,anisidine index and microbial total count(p < 0.05);so that acidity,viscosity,syneresis,peroxide value increased by adding treatments and anisidine index and microbial total count decreased and acidity, syneresis,microbial total count,peroxide value and anisidine index have been increased during storage but viscosity has decreased during storage.Significant difference in the inhibitory of treatments was observed (p < 0.05)but the difference during storage was not significant (p>0.05)and greater concentration of the extracts has obtained higher percentage of inhibition, and because the percentage of inhibition in the sample containing soybean seed extract with the activity of 500 Trypsin Inhibitor Unit per Milliliter is more than the sample containing soybean seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter and cowpea seed extract with the activity of 250 Trypsin Inhibitor Unit per Milliliter , it can be stated that soybean seed extract has act stronger than cowpea seed extract. No significant difference between the treatments and during storage was observed in sensory evaluation (p>0.05).Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics. Finally, the sample containing 500 Trypsin Inhibitor Units of soybean was introduced as the best treatment due to suitable physicochemical and acceptable microbial and sensory characteristics.

Azolla is certainly a valuable laboratory plant that will thrive with very little care. The use of Azolla may be an important factor in the world's future food needs. Azolla is unique because it is one of the fastest growing plants on the planet – yet it does not need any soil to grow. Azolla is a small floating fern and is the only known pteridophyte that lives in symbiosis with a diazotrophic cyanobacterium. Azolla spp. are heterosporous free-floating freshwater ferns that live symbiotically with Anabaena Azollae, a nitrogen-fixing blue-green algae. There are six species of Azolla in the world. Azolla is a genus of aquatic ferns in the family Salviniaceae. The genus Azolla belongs to the single genus family Azollaceae. Azolla filiculoides is a species of Azolla. Azolla filiculoides is under the sub-genus Euazolla. It is native to warm temperate and tropical regions as well as most of the old world including Asia, Australia and Anzali wetland. This plant is dark green to reddish and float on the water surface, either individually or in mats, which can reach a thickness of up to 20 cm. When A. filiculoides plants are exposed to strong sunlight they obtain a red color. The same occurs in winter time. In shade they always remain green. A. filiculoides settles in ponds, ditches, water reservoirs, wetlands, channels and slow flowing rivers. A. filiculoides is very rich in protein, fat, ash and carotenoids. The chemical composition of Azolla species varies with ecotypes and with the ecological conditions and the phase of growth. The dry matter percentage of different Azolla species varies widely. Lysine and methionine contents in this species are moderate. But, essential amino acids in this species are poor. Carotenoids are the most common pigments in nature and are synthesized by all photosynthetic organisms. Carotenoids are considered key molecules for life. Biological properties of carotenoids allow for a wide range of commercial applications. Indeed, recent interest in the carotenoids has been mainly for their nutraceutical properties. Carotenoids as natural pigments, are used by the industry as pharmaceuticals, nutraceuticals, and animal feed additives, as well as colorants in cosmetics and special foods. Carotenoids have been studied for their ability to prevent chronic disease due to the free radical theory of aging in chronic disease etiology. The effect of carotenoids on biotechnology and the food industry is significantly attributed. Finally, carotenoids as fortified substances in foods and special aspects about carotenoids as health promoters are well presented along with a glance of carotenoids economics. β-carotene is one of the carotenoids. β-carotene is the main source of pro-vitamin A and is widely used as a food colorant. The majority of the β-carotene commercialized in the world is obtained by chemical synthesis from β-ionone. Therefore, research for the production of natural colors for use in food industry has particular importance.

The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value.

One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the winter of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, calorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5 °C, and measurement of the solubility of β-carotene in water.

The results of the tests regarding the purity, concentration, calorimetry, vitamin compounds, dwell time, and solubility in the experimental β-carotene, compared with those in the control, revealed no significant difference (p>0.05). Moreover, the factors showed no significant difference between the control and experimental treatments during the dwell time (p>0.05). The natural β-carotene had a good quality during the storage period at 5 °C for one year.

Since there was no significant difference between the β-carotene derived from Azolla filiculoides and the synthetic one in terms of the chemical tests, purity, and dwell time, and since the natural β -carotene derived from Azolla filiculoides takes precedence over the synthetic one in terms of the food hygiene, it is recommended that natural β-carotene extracted from Azolla filiculoides be substituted for synthetic β-carotene in the food industry.

Lactic acid (2-hydroxyproponic acid) is an important organic acid with widespread applications in the food, pharmaceutical, detergent and agricultural industries. For this purpose, the effects of nutrients and important environmental factors on the production of lactic acid using the by-product of dairy plants (cheese whey and milk permeate) as a culture medium with pure culture of Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 were investigated. The results of statistical analysis of the data showed a significant effect of initial pH, incubation temperature, yeast extract concentration, type of culture medium and type of bacteria on lactic acid production (p <0.05). The incubation time, type of probiotic bacteria and yeast extract concentrations had a significant effect on cell density (p < 0.05). As well, the effect of initial pH, temperature and incubation time, yeast extract concentration, culture medium and probiotic bacteria on pH were significant (p < 0.05). Although the results of this study showed that milk permeate and cheese whey due to their high content of lactose can be a suitable medium for the production of lactic acid, the cost of using supplements, especially the nitrogen source, is essential.

The final price of the product is one of the major goals of the food industry and, in addition to product quality; the final price is also determinant to encourage consumers. For this reason, manufacturers try to pay special attention to these points, in this research, a combination of meat and beef has been used to obtain the ultimate quality and low final price. The reason for the use of Sea bream fish was due to its processing, availability and low cost. For this study, was used Brama fish minced due to good color, flavor and smell in medium weights 700-500 g. The color in the production of minced meat is one of the important factors and, therefore, the use of certain species of fish for the production of various products, accordingly, fish meat is divided into 3 groups: white, red and dark flesh, to make minced, meat of white flesh is usually used. According to all researchers and scientists, fish and its products have a high nutritional value, which is why it is recommended for all ages. In fish meat, and especially in marine fish, in addition to having easy digestibility proteins, unsaturated fatty acids are considered to be distinctive features. SFA saturated fatty acids and MUFA and PUFA unsaturated fatty acids have the best health benefits associated with unsaturated fatty acids of PUFA. In terms of quantity and quality, unsaturated fatty acids in marine fish are better than fish. Therefore, the quality of marine fish is better than farmed fish. For meat processing the fish were transferred to the processing center by icing, washing, dipping and filtration manually.Then it was washing again and mincing with 2 mm diameter cylindrical machine and 3 kg of freshly ground beef broth in 3 treatments and using 100% minced fish meat (treatment 1), 100% beef minced meat (treatment 2), combination of 50% fish and 50% beef minces (treatment 3) and finally treatment was packaged in polyethylene coatings, Store for 15 days at a refrigerator temperature of 4 ° C . Fatty acid and corrosive indices such as pH and fat oxidation (TBArs-Thiobarbituric acid) were evaluated. The results showed that regarding unsaturated fatty acids, Myristic and Palmitoleic in treatment 1 were significantly higher than other treatments , but the margaric and Euphoric in treatment 2 were higher (p < 0.05) and Eidateic acid (C18: 1) was the most abundant unsaturated fatty acid (MUFA) and was found to be higher than unsaturated fatty acids with multiple bonds (PUFAS) except linoleic acid, which significantly increased (p <0.05) , Other unsaturated fatty acids , Alpha-linolenic acid , Arachidonic acid, EPA and DHA in fish meat were significantly higher than other treatments (p <0.05) and linoleic acid was the most abundant unsaturated fatty acid of PUFAS .Significant results in this study have been the increase of unsaturated fatty acids in minced meat, and given that in red meat the amount of saturated fatty acids is higher than unsaturated fatty acids. Significant results in this study have been the increase of unsaturated fatty acids in minced meat, and given that in red meat the amount of saturated fatty acids is higher than unsaturated fatty acids. Measurement of sensory evaluation in food products is very important and has been considered in this research, in this study, indices such as taste, smell, color and texture were measured to measure sensory evaluation. The scoring tables have been used to measure each indicator, In this research, quantitative and qualitative research has been better in combining taste and market. Sensory evaluation results showed that treatments 3 (50% fish minced meat and 50% beef) had significantly higher sensory properties, such as color, taste and texture than other treatments (p < 0.05). Finally conclude that the treatment of 3 (combined meat of fish and beef) replacing beef with fish meat due to essential fatty acids in fish can improve nutritional value, as well as .It is recommended to use the minced meat as a combination of fish and red meat as the primary ingredient in the production of other food products such as burger or sausage. Which, in addition to innovation, causes diversity in production and reduces the final price of the product and also increases the quality and value added of food products. 

The cultivar and amount of apricot production in the East Azarbaijan province is about 28% of the total country of Iran and 30.2% of the total apricot is produced in Iran. Due to the perishable nature of apricot, it cannot be kept for more than 2-3 days at room temperature and for several days at low temperature conditions. In Iran, about one-third of horticultural and crop products are lost and destroyed annually. Important factors in increasing postharvest losses of agricultural products can be inappropriately picked up, unpurchased shipping, lack of proper keeping and packaging, and so on. This research was carried out with the aim of developing research on apricot, as well as the development of its export, by increasing the shelf life of apricot. In food packaging, the use of appropriate packaging materials, and minimizing waste and the provision of healthier and safer food products have always been considered. Various packaged packaging technologies have been developed to improve the quality and health of foods. Active packaging technologies provide new opportunities for the food industry. In recent years, the effect of modified atmosphere has been studied on the physiological, biochemical and qualitative properties of fruits and vegetables. One of the physiological effects of modified atmospheres on fruit metabolism is the reduction of respiratory rate during storage, which includes a decrease in carbohydrate metabolism, CO2 production, O2 consumption, and heat release. In climacteric fruits such as apricots, the CO2-rich atmosphere and low O2 levels reduce ethylene production. Therefore, the use of MA can increase the length of storage time of fruits. High concentrations of CO2 are effective in O2 consumption. They act as inhibitors of ethylene activity and prevent ethylene synthesis in some fruits such as apricots, avocados, pears, figs and bananas.

the study focused on reduce the production of ethylene and increase the shelf life of apricot fruit by studying the modified atmosphere packaging technology. In this project, apricot fruits of “Red Shahroud” cultivar were obtained from “Sahand Gardening Research Station of East Azarbaijan Agricultural and Natural Resources Research Center”. Packaging film of polypropylene was prepared for packing apricot fruits with 0.2 and 0.4 mm thickness from a local store. For gas injection operations, capsules containing oxygen and carbon dioxide gases (food grade) were used. The packets space were first with vacant evacuated, and then gases injected. After the gas was injected, the packages were stored in the refrigerator at a temperature of 1°C (±0.5) and cold air temperatures were kept at about 1 m/s, and every four days, tests were completed that lasted a total of 16 days. The evaluated parameters in this study were TSS, pH, firmness and EC. The MC-20181 model refract meter was used to measure TSS. For pH test, the pH meter of the metrohm-691 model was used. The texture analyser of Hounsfield-H5KS was used to measure the firmness of the apricot fruit. The EC meter ELMETRON CC 505 with an accuracy of 0.1 was used to measure EC. The experimental design was a split plot based on a completely randomized design including two plots and three replications. The main plot consisted of time in four levels (fourth day, eighth day, twelfth day, and sixteenth day). Sub plots was include the type of gas mixture used with different coatings in six levels (3% O2 + 5% CO2 with polypropylene film thickness 0.2 mm, 3% O2 + 10% CO2 with polypropylene film thickness 0.2 mm, 3% O2 + 5% CO2 with polypropylene film thickness 0.4 mm, 3% O2 + 10% CO2 with polypropylene film thickness 0.4 mm, Packaging only with polypropylene cover with thickness of 0.2 mm, Packaging only with polypropylene cover with thickness of 0.4 mm).

by increasing the storage time, the TSS was increasing. The highest amount of TSS on the 16th day was observed in polypropylene wrap with 0.2 and 0.4 mm thickness without gas composition. TSS represents the presence of small molecules such as glucose, fructose, maltose and some organic acids. By increasing the storage time of fruits, the TSS values will be increased due to the large conversion of molecules such as starch into small molecules such as glucose, maltose and dextrin, as well as reducing the moisture content of the product. On the other hand, due to reduced physiological activity of the fruit at low temperatures, the trend of the TSS will slow down. With increasing storage time, pH increased as a result of the decreasing trend of acidity. Organic acids can be considered as a source of energy stored in fruits, which decrease as a result of increased metabolism activity due to respiration or conversion to sugars. Treatment with only 0.2 mm thick PP coating showed the most effect on apricot fruit acidity, and the rest of the treatments showed an almost identical effect on acidity reduction. The treatment of 3% O2 + 10% CO2 under the cover of PP with a thickness of 0.4 mm showed the highest acidity. With increasing maintenance time, the firmness shows a downward trend. Treatment with 3% O2 + 10% CO2 covered by PP with thickness of 0.4 mm resulted in the highest firmness in apricot fruit compared to other treatments and the least firmness in non-gaseous treatment and only with a thickness of 0.2 mm was observed. With increasing storage time, the EC value also increased, but the effect of different gas constituents with different coatings and the time interaction effect with different gas mixtures with different coatings is not significant. EC shows variations in the resistance or electrical capacity that occurs as a result of changes in the concentration of soluble electrolytes when they are matured in flesh. The EC increases during fruit ripening. The incremental trend of EC extract of fruit during storage is indicative of cation leakage from the cytoplasmic membrane of fruit tissue cells, which shows the degradation of the cell membrane. This process is attributed to the ability of the pectin’s to dissolve and hydrolyse the median wall of the cell. The activity of the polygalacturonase enzyme leads to cell wall pectin hydrolysis, which seems to provide the ability to dissolve the pectin. While the pectin methyl ester enzyme regulates the attachment of cations to the cell wall and the rapid action of other cell wall hydrolysates. Therefore, cations play a key role in enzymatic activity and fruit maturity regulation.

the results showed that with increasing the of storage time, all the traits under test, namely, TSS, pH and EC, increased and fruit firmness decreased. From the point of view of the treatments used, the of type of gas mixture with different films, 3% O2 + 10% CO2 with polypropylene film thickness 0.4 mm treatments is desirable because of increased shelf life of apricot approximately 3 times. Film thickness did not significantly affect the shelf life of apricot fruit.

Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce Abstract Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%-guar 50%). Using Mitschka method, the results show that salsa has a non-Newtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.282-0.378) and (1.91-3.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%-guar 50%). Using Mitschka method, the results show that salsa has a non-Newtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.282-0.378) and (1.91-3.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%-guar 50%). Using Mitschka method, the results show that salsa has a non-Newtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.282-0.378) and (1.91-3.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%-guar 50%). Using Mitschka method, the results show that salsa has a non-Newtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.282-0.378) and (1.91-3.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. 

The main problems of bread that increased by reducing flour extraction efficiency are the loss of sensory properties especially color, texture features and accelerating staling rate mainly due to the low fiber content by reduction or elimination bran of flour. The use of alternative fiber sources such as soybean flours that lipoxygenase enzyme is active, which is one of the best ways to naturally enrich, improve quality, and reducing staling. Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. Adding soy flour to baking products increases the yield of dough, improves the quality of the product and improves the properties of texture, taste and enhancement of the quantity and quality of the protein and acts as an emulsion. So the effect of replacing soybean flour on three levels of 4 %, 8 % and 12 % with wheat flour on qualitative and sensory properties, staling and color of bread on a completely randomized design were investigated. Specific volumes were measured by rapeseed two hours after baking. The crust color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method, and as well as The brian color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method. In order to assess crumb porosity of between 2 hours after cooking method Haralyk was used. The bread tissue was evaluated 2 and 48 hours after baking using a tissue weighing machine 1 (CNS Farnell model, ertfordshire UK) based on Pour Farzad method. For sensory evaluation, a 5-point hedonistic scoring method was used, in which characteristics such as shell color, appearance of the skin, texture (ductility or unusual softness, stiffness of the bread, crispness and fragility), aroma, taste, flavor and odor and overall appearance and in The total acceptance is based on the total score of the parameters of the color of the brain, the color of the skin and the appearance of the skin and the appearance of the public within 2 hours after the bread is baked. Also, for sensory evaluation, the sensory evaluation for staling was used according to AACC 11-38 at 24 and 48 hours after baking. The results clearly showed that increasing the percentage of active soybean meal increases the L * bread component, delaying the bread staling, the highest amount L * crust of the sample with 12 % of soy flour was equal to 72 and the lowest in the control sample was 61. With an increase in the percentage of soy flour, has been reduced the component a * bread brains and a * bread crust and as well as with an increase in the percentage of soy flour, increased the component b * bread brains and b * bread crust, as well as with increasing the amount of soy flour, the porosity of the control sample was significantly decreased. As the increased percentage of soybean, decreased the specific volume of bread, adding more than 4 % soy flour had a negative effect on the bread volume. The addition of 4 % of soybean flour has no significant effect on stiffness, but adding more than 4 % in both times cause increase this parameter. The least stiffness was observed in the control treatment at 2 and 48 hours after baking, which was not significant with 4 % active soybean flour. The highest rigidity was observed in the treatment containing 12 % active soybean flour. The increase in the percentage of soybean flour has slowed the staling process at 24 and 48 hours after cooking. Adding soy flour increases the absorption of dough water and, as a result of preserve more moisture, its mechanical properties improve. The results showed the color of bread improved by increasing the amount of soybean flour and retards the staling but increasing more than 4 % soy flour in bread formulation reduced tissue, flavor, odor and overall appearance. Use of soybean flour as a substitute for wheat flour in pan bread improves the quantitative and qualitative characteristics of the final product and therefore, reduces waste.

Due to unsaturated fatty acids of GSO, is exposed to various types of chemical reactions, including enzymatic reactions and lipid oxidation. In this regard, the use of antioxidants for increasment the resistance of the oil to oxidation, is essential. Due to the poor nutritional and cancerous effects of these compounds and the consumer's desire to use natural compounds, the use of natural antioxidants is considered by researchers instead of industrial antioxidants. Spices (ginger, pepper, cinnamon, cardamom, thyme) and aromatic vegetables such as basil and peppermint with essential oils (EOS) containing multiple polyphenols with anti-oxidant and anti-microbial properties are a good source of natrul antioxidant (Teixeira et al., 2013; Srinivasan, 2017). Ginger is an important medicinal herb and has several properties, including anti-nausea, cardiovascular, antibacterial, liver anti-inflammatory, lowering blood cholesterol stimulates brain circulation and stimulates digestion. The presence of antioxidants in ginger causes the removment of free radicals from oil. Thyme is the other valuable herbs with high antioxidant and antimicrobial activity and is one of the world's best herbs in terms of high levels of antioxidants. The phenolic antioxidants in thyme, eliminate free radicals and prevent oxidative stress in all body systems. In spite of studies on the use of phenolic compounds in oxidation stability of oils, the use of ginger and thyme EOS in combination, as a natural antioxidant has not been investigated for the stability of grape seed oil. By extracting these phenolic compounds and adding to grape seed oil, it can be expected that the oleoresin in these plant extracts, in comparison to industrial antioxidants, increases the oxidative stability of grape seed oil. Methods Extraction of phenolic compounds from ginger and thyme 25 g of powdered ginger or thyme was placed in a cellulose ring of suksele apparatus. Then their phenolic compounds were extracted using methanol solvent. Extraction was done at a temperature higher than boiling point of solvent (65 °C) and continued until extraction complete. The solvent was removed using a rotary evaporator and the extracted compounds was stored for further experiments in the refrigerator (Seidi Damyeh and Niakousari, 2015). Different types and concentrations of metanoic extraction were added to GSO (Table 1) and experiments was done during 45 days of storage. Table 1 Number Timar 1 Control sample (grape seed oil without antioxidant) 2 GSO+ α-tocopherol (200 ppm) 3 GSO+ ginger phenolic compounds (300 ppm) 4 GSO+ thyme phenolic compounds (300 ppm) 5 GSO+(ginger+thyme) phenolic compounds (300 ppm) Experiments The properties of sunflower oil including acidity, peroxide and tiobarbioturic acid (TBA) indices, total phenol and antioxidant activity were studied during 45 days of storage. Statistical Analysis The results were analyzed using completely randomized blocks during 45 days of the storage time. One-way ANOVA and Duncan’s mean comparison tests were used at 5% significance (p < 0.05). Results and discussions Acidity acidity of the all samples increased significantly during the 45 days of storage (p < 0.05). The sample contained 300 ppm of (thyme and ginger) phenolic compounds on the 45th day had the lowest acidity and the highest acidity was observed in the sample without antioxidants (control sample). GSO containing two species of thyme and ginger had fewer amounts of FFA and were able to prevent oxidation, resulting in less acidity, Peroxide index The rate of peroxide index increased significantly during the 45 days of storage. In all days, the control sample had the highest amount of peroxide because the presence of antioxidants in different samples caused the peroxide to be neutralized and consequently reduced its amount and against the lowest index after 45 days of the sample. TBA index In all samples, the level of TBA index increased significantly, while the lowest amount of the index after 45 days of storage was related to the sample containing α-tocopherol and the sample containing 300 ppm of thyme metanoic extraction. It should also be noted that no significant difference was found between them. In the case of other treatments, it can be stated that the highest level of this index is related to the control sample without any antioxidants. TBA index shows the amount of secondary oxidation products, especially aldehydes. Total phenol Over time, Total phenol (mg of gallic acid per liter) of oil samples containing different concentrations of antioxidants has been significantly reduced in all samples. According to the results, it can be stated that with increasing concentrations of phenolic compounds in oil samples, the total phenol content also increased. This can be attributed to the presence of phenolic compounds in both essential oils of thyme and ginger. Phenolic compounds play an essential role in antioxidant activity due to the presence of hydroxyl groups in their structure and their ability to donate hydrogen to the free radicals. Conclusion The results showed acidity of the samples increased during storage. Peroxide value and TBA of sunflower oil samples were significantly increased during storage. The lowest amount of these indices after 45 days was related to the samples containing α-tocopherol and 300 ppm mixture of ginger and thyme, respectively. The total phenol also was increased by increasing the concentration of extract which can be due to the presence of phenolic compounds in the ginger and thyme extracts. The radical scavenging activity of all samples was decreased during storage. The highest antioxidant activity was related to the samples containing α-tocopherol and then those containing 300 ppm of ginger +thyme extract In general, it can be concluded that the metanoic extraction of ginger and thyme can be used as a natural antioxidants in the edible oils to prevent their oxidation.

The xylan of date kernel variety KabKab, was extracted and then was hydrolyzed by two commercial xylanases called Pentopan mono BG and Veron 191. The xylooligosaccharides (XOS) in the two hydrolyzates were qualified and quantified by HPAEC-PAD. In order to testing digestibility of the XOS, the hydrolyzates were exposed to the solutions similar gastric juices. Results showed that the XOS are resistand to digestion. Effect of the XOS, as carbon source, on growth of Bifidobacterium Bifidum, Compared with other carbon sources, was determind too. The results showed that maximum growth rate and optical density at time 24 houre (OD24) for the two XOS have a significant difference with two other carbon source and control but no significant difference was observed between the two XOS at 95% possibility. pH of cultures at interval times were determined. Decrease of pH for XOS was more, that indicates more organic acid production. Overall, due to indigestibility of these XOS and their positive effect on Bifidobacterium bifidum, prebiotic property potential can attribute to them.

Due to environmental problems caused by the use of artificial films, researchers have begun to produce natural edible coatings for the preservation of food, including fruits and vegetables, and one of the sources of their preparation is plant gum. This research was carried out to investigate the effects of Balangu and Basil seeds gum coating on storage life and some quantitative and qualitative properties of peach during cold storage. For this purpose a factorial experiment in a completely randomized design with three replications was conducted separately for fruit. Each experiment consisted two factors including treatments and storage time. Treatments were applied with dipping of fruits for 5 minutes in prepared solution at 25˚C. After drying, the fruits were packed in plastic containers and stored in cold storage at 5˚C and 90% RH. Second factor was storage time with 4 levels including 1 (beginning of storage), 10, 20 and 30 days after storage. In each of the mentioned dates the fruits were removed from storage and the following quantitative and qualitative parameters were evaluated: soluble solids, titratable acidity, ethylene production, respiration rate, total phenols and sensorial evaluation. The results showed that application of Balangu and Basil seeds gums had a significant effect on reducing respiration rate of peach. The effect of storage time on all evaluated traits in peaches were significant. At the end of storage, the soluble solids and phenols in fruit were increased, and titratable acidity decreased. According to the results, the use of 0.1% Balangu and Basil seeds gums is recommendable as a natural edible coating to preserving quality and extending storage life of peaches.

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.

Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.

Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.

According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.

According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.

The word “probiotic” comes from the Greek word “pro bios” meaning “for life”, which is the opposed of the term “antibiotics” meaning “against life.” Probiotics are alive bacteria and the majority of probiotic microorganisms are belonging to the genera of Lactobacillus and Bifidobacterium. Regular consumption of probiotics in the adequate amounts have many beneficial health such as prevention of diarrhea, constipation, intestinal diseases and help to digest lactose and strengthen the immune system. On the other hand, recently the use of soy products has been progressively increased due to consumer consciousness about soy benefits. Soy probiotic yogurt is of special importance due to the presence of functional compounds such as probiotic microorganisms and natural prebiotics (raffinose, stachyose), the combination which is considered and dubbed as synbiotic. Dairy products, especially probiotic yogurt, are the most common foods that are used as probiotic products. On the other hand, yogurt production and similar products have always been accompanied with problems such as defects in texture, structure and syneresis. The functionality and structure of proteins can be modified with physical, chemical and enzymatic procedures. Enzymatic modification has been recommended as a useful technique owing to high specificity of enzymatic reactions and therefore a little risk of formation of toxic products. Transglutaminase enzyme can produce a gel with a desirable structure by forming covalent bonds between glutamine and lysine in protein systems. Therefore, the effect of application of transglutaminase enzyme in protein food systems (such as milk, yogurt, cheese, ice cream, bread, fish, meat and other food products) have been extensively studied by many researchers. So, the aim of this study was to evaluate the physicochemical and microbial properties of symbiotic soy yogurt as affected by TG-enzymatic treatment at different inulin concentrations.

The effect of different amounts of TG-enzyme (0, 0.015, 0.03 and 0.045%) and inulin (0, 1 and 2%) on physicochemical (pH, acidity, syneresis) and microbial characteristics (probiotic count) of synbiotic soy yogurt during 21 days of cold storage (1, 7, 14 and 21 days) was investigated. To prepare the synbiotic soy yoghurt samples, inulin as a prebiotic and Lactobacillus acidophilus and Bifidobacterium lactis as probiotic bacteria were used and added to the soy milk. After addition of inulin, soy milk was heated (95 °C for 5 min) and cooled to inoculation temperature (45 °C). After the enzyme addition, the probiotic starter culture was added and fermentation was done at 42 °C until the pH was reached to 4.6. Sample without TG-enzyme and inulin was considered as control yogurt. For performing analysis, data were analyzed by a completely randomized factorial design using SPSS software, version 24. The mean of treatments was compared with Duncan test at 95% confidence level.

The results showed that with increasing the enzyme concentration, amount of acidity and syneresis decreased while pH increased significantly (p < 0.001). This was probably due to formation of internal and interstitial bonds in protein network which causes reduction of bioavailability of organic compounds for microorganisms (reduce acidity) and increases water holding capacity (reduce syneresis). However, enzymatic treatment had no significant effect on total solids of the samples. Increasing the amount of inulin also caused a significant increase in acidity and total solids while expressively reduced pH and syneresis of yoghurt samples (p < 0.001). The reduction of syneresis as a consequence of inulin addition was probably due to water absorption and water holding capacity of this compound. The highest total solids was recorded for yogurt sample containing 2 percent inulin and the lowest was recorded for control (0 percent inulin). By passing the time of storage, pH and syneresis significantly decreased and acidity until the fourteenth day increased and thereafter decreased considerably (p < 0.001). However, there was no significant effect on the amount total solids. The results of microbial analysis showed that with increasing enzyme concentration, the survival amount of Bifidobacterium lactis decreased significantly (p < 0/01). Although their number in the sample containing the highest level of enzyme was higher than standard. The formation of covalent bonds due to the addition of the TG enzyme can remove lower the molecular weight of peptides from the available microorganisms and thus reduce their growth. On the other hand, by increasing the enzyme concentration, unlike Bifidobacterium, the survival rate of Lactobacillus acidophilus increased significantly compared to the control sample, but eventually the amount was lower than the standard. By increasing the inulin concentration at level 2% the growth rate of Bifidobacterium lactis was significantly increased (p < 0/01). The effect of storage period on the survival rate of Bifidobacterium showed that during storage, their number decreased significantly (p < 0/05). However, the number of probiotic bacteria in all soy synbiotic yogurts at the end of 21-day maintenance were over 107 logcfu/g. Our results also showed significant interactions between three tested variables on the physicochemical characteristics and the probiotic counts.

In general, the results of this study showed that the addition of enzyme and inulin during storage period did not have an adverse effect on pH and acidity and also reduced the syneresis. The sample containing 0.045% enzyme and 2% inulin at the end of the storage period showed the least syneresis compared to the control sample. In this study, amongst two probiotic bacteria, Bifidobacterium lactis, in comparison with Lactobacillus acidophilus, was able to maintain its survival rate above the standard level. Among the different samples, the sample containing 2% inulin on the first day of storage period had the highest probiotic content. According to the results, the best synbiotic soy yogurt with acceptable probiotic count and physicochemical properties could be produced using 2% inulin and 0.015% TG-enzyme concentration.

Apricot fruit is a carbohydrate-rich commodity and is a good source of fibers, essential minerals, vitamins and organic acids. It is also rich in bioactive compounds i.e. polyphenols and carotenoids that have certain antioxidant character in biological system. It is consumed in fresh, dried and frozen forms or used for the preparation of jam, juices, nectars and extruded products. Therefore, apricot being an attractive nutritious fruit is appreciated by consumers and farmers all over the world and has gained great economic importance over the years. Apricot is a climacteric fruit that presents a high respiratory and metabolic rate and, among stone fruits, is the one that presents the highest ethylene emission. One of the major problems of apricots is the rapid postharvest softening, which limits its storability and marketability. These features results that, at the postharvest, have an extremely short shelf-life of only 1-2 weeks in the cold storage, and pass quickly from maturity to overripe. One of the major problems of apricots is the rapid postharvest softening, which limits its storability and marketability. For this reason, to have acceptable quality fruits, they must be stored with adequate techniques to limit the post-harvest losses. As apricot production and export increase, demands for practical methods of post-harvest quality retention are necessary to improve the post-harvest quality of apricots during postharvest life. Several pre- and postharvest technologies have been used to control postharvest losses, but the use of chemicals as fungicides is restricted in most countries and consumers demand agricultural commodities without pesticide residues. Consumers around the world demand for food of high-quality, without chemical preservatives, and extended shelf life. Therefore, an increased effort has been made to develop new natural preservatives and antimicrobials. Many storage techniques have been developed to extend the marketing distances and holding periods for commodities after harvest. Among these technologies, edible coatings are traditionally used to improve food appearance and preservation. Edible coatings are thin layers of edible material applied to the product surface in addition to or as a replacement for natural protective waxy coatings and provide a barrier to moisture, oxygen and solute movement. They are applied directly on the food surface by dipping, spraying or brushing. Edible coatings are used to create a modified atmosphere and to reduce weight loss during transport and storage. In fact, the barrier characteristics of gas exchange for films and coatings are the subjects of much recent interest. Recently, researchers have developed a gel based on Aloe vera that prolongs the conservation of fresh fruits. This gel is tasteless, colorless and odorless. This natural product is a safe and environmental friendly alternative to synthetic preservatives such as sulfur dioxide. This gel operates through a combination of mechanics, forming a protective layer against the oxygen and moisture of the air and inhibiting the action of micro-organisms that cause food-borne illnesses through its various antibacterial and antifungal compounds. Aloe vera gel-based edible coatings have been shown to prevent moisture and firmness losses, control respiratory rate and delay ripening process slow oxidative browning and reduce microorganism proliferation in fruits. Present study was conducted to evaluate the increasing of apricot storage time, introducing suitable cultivars based on Aloe vera gel coating, effects of Aloe vera gel on the qualitative characteristics of fruit and obtain the optimum concentration of Aloe vera gel required to coating apricot fruits.

Therefore, a factorial experiment was carried out based on a completely randomized design with four replications. The evaluated factors including cultivars “Dorosht-e Malayer” and “Ghermez-e Shahrood”, concentrations of Aloe vera gel [control (non-gel coating fruits), 25% and 33%] and storage time [0 (Harvest), 7, 14 and 21 d)]. Moreover, total soluble solids (TSS), titratable acidity (TA), fruit firmness, pH, percentage of weight loss, antioxidant activity and vitamin C content were determined during storage time.

The results showed that treatment of apricot fruits with Aloe vera gel, especially at 33% concentration, significantly enhanced vitamin C content, titrable acidity, antioxidant capacity and improved tissue firmness, but also reduced soluble solids, weight loss and pH content. Moreover, it was found that vitamin C content, titratable acidity and fruit tissue firmness significantly decreased during storage time, while soluble solids content, weight loss and antioxidant capacity significantly increased. Among the cultivars, “Ghermez-e Shahrood” cultivar had higher soluble solids content, weight loss, pH and antioxidant capacity during storage time, whereas “Dorosht-e Malayer” cultivar had higher titrable acidity, tissue firmness and vitamin C at the end of storage time. double and triple interaction effects of evaluated factors significantly affected all characteristics, except in antioxidant activity, where just storage time had a significant effect. It was found that the highest vitamin C content in “Dorosht-e Malayer” and “Ghermez-e Shahrood” was obtained at the end of the second week in coated fruits with 33% of Aloe vera gel. TSS content in fruits of “Dorosht-e Malayer” cultivar that coated with 25% and 33% of Aloe vera gel was less than “Ghermez-e Shahrood” cultivar, while Aloe vera gel had no significant effect on TSS content in “Ghermez-e Shahrood” cultivar. Aloe vera gel had no defined pattern on TA concentration but generally, “Dorosht-e Malayer” fruits had higher TA concentration comparing “Ghermez-e Shahrood” fruits During the storage time, the fruit weight loss and firmness were higher in “Ghermez-e Shahrood” as compared with “Dorosht-e Malayer”, however, in the both evaluated cultivars, treatment with Aloe vera gel had a significant positive effect to controlling of fruit weight loss and firmness. Furthermore, coating with Aloe vera gel improved the antioxidant capacity in both evaluated cultivars.

Overall, according to the results, it can be concluded that as compared with “Ghermez-e Shahrood” cultivar, “Dorosht-e Malayer” cultivar showed better quality based on the evaluated parameters and maintained its quality for a longer time. As a conclusion, considering the positive effects of Aloe vera gel, it can be in order to increase the shelf-life and maintaining the quality of apricot fruits.

Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio. Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio. Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio. Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio.