مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 7 (پیاپی 116، مهر 1400)

The NLCs are potent carriers for lipophilic bioactive compounds. The NLC:maltodextrin (6:10) solution at the inlet temperatures of 110 or 180 °C, and the feed flow rate of 5 or 15 mL/min was spray-dried and the powders characteristics were evaluated. The SEM micrographs showed the particle morphologies of hollow spheroids with smooth surfaces. The powder production yields as high as 66% was achieved. The sizes of NLC particles after the redispersion of the spray-dried powders shifted to higher amounts, but were below the acceptable size of NLC systems. The measurement of flowability indices such as Carr’s compressibility index, Hausner ratio, and angle of repose showed that the samples were categorized as the powders with good flowability. The results of this study revealed that NLC systems can be successfully spray-dried by using maltodextrin as the excipient without any drastic changes in the particle size.

Cakes, as one of the most widely consumed products in societies, may have some disadvantages such as lack of dietary fibers and high level of sucrose contents. Therefore reducing sucrose and increasing dietary fiber contents of cakes while retaining its favorable sensory properties is one of the major challenges for the food industry. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing inulin (0, 2.5, 5 and 7.5% of wheat flour) and grape molasses (0, 20, 40 and 60% sucrose), and to review the effects of the variables on the cake-batter viscosity, physical and chemical (moisture content, weight loss, pH, reducing sugars, sucrose, total ash, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of inulin and the grape molasses in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing the amount of substitution of flour with inulin, as well as the substitution of sucrose with grape molasses, the levels of moisture content, reducing sugars, total ash, and dietary fiber in cake-samples were increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples were decreased. The results showed that by increasing the concentration of inulin up to 5%, the L* parameter of the samples were increased and in concentrations above 5% and by increasing the concentration of grape molasses, the L* parameter showed a decreasing trend; Also increasing the concentration of inulin and grape molasses increased the parameter a* and decreased the parameter b* of the samples., so that there was no significant difference in overall acceptability between the control sample and those containing 5% inulin and 40% grape molasses.

In order to evaluate the effect of moderate dose gamma irradiation (10 KGr) on ​​antioxidant and antibacterial properties of Zataria multiflora Boiss, edible active coating containing normal and irradiated extract (1.5%) on base of Na-caseinate solution (8%) was prepared and shelf life of coated rainbow trout fillet was evaluted. An experiment was carry out with 4 treatments without coating (control), fillets coated with Na-caseinate (T1), and fillets coated with Na-caseinate enriched with  normal (T2) or irradiated (T3) Zataria multiflora Boiss extract and 4 replicates during 10 days at refrigerated (4±1oC) storage. Chemical (TVN, TBA, PV) and microbial (TVC and PTC) tests were measured on days 0, 3, 6 and 10. The results showed irradiation of Zataria multiflora Boiss with a moderate dose of gamma rays, despite the possitive effects, did not cause significant changes in its antioxidant and antibacterial properties. But at the end of the storage period, the lowest levels of TBA (3.23±0.23 mg MDA/Kg), TVN (25.23±1.12 mg/100g) and psychrophilic bacteria counts (5.00±0.13 log cfu/g) was found in fillets containing active coating of Na-caseinate and irradiated Zataria multiflora Boiss extract (p <0.05). Therefore, Zataria multiflora Boiss extract can be used as normal or irradiated in the active coating of Na-caseinate, to increase the shelf life and quality of rainbow trout fillets at refrigerator temperature for at least 10 days.

Fried potato products are very popular due to their desired quality properties, taste and texture, but their high fat content has caused concern in society. The use of edible coatings before frying is effective in reducing oil absorption. In this research, the effect of different concentration (0, 0.5 and 1%) of pectin and carboxymethyl cellulose (CMC) gums as a coating agent on oil absorption and quality properties of French Fries was investigated and optimized by the response surface methodology. Result showed that the moisture content of the samples increased as the concentration of pectin and CMC gums increased, but the amount of oil absorption, water loss during frying and the amount of required maximum shearing force for cuting the produced French fries decreased. Colorimetric results showed that, with increasing CMC gum concentration (Up to 1.2%), the brightness (L) and color difference (DE) of the produced French fries increased, but, the use of CMC gum concentrations higher than 1.2% reduced the color parameters of L and DE of the final product. Results showed that using pectin and CMC gums increased the color parameters a and b of the produced French fries. coating potato stripes with 0.69% pectin gum and 1.49% CMC gum are the optimum conditions for coating process of potato strips and at this condition, the quality parameters of the produced French fries are maintained optimally. Application of pectin and CMC gums lead to produce low fat French fries without adverse effect on quality attributes of final product.

The use of antibiotic drugs is associated with problems, such as unwanted side effects and drug resistance, and the lack of new and natural antimicrobial drugs that have fewer side effects than antibiotics. The aim of this study, investigating the effects of hydroalcoholic extract of sour lemon peel on a few of standard strains of G+ and G- bacteria. Concentrations of 25,50,100 and 200 mg/ml of extracts by percolation method were prepared to determine antibacterial effects and using a well publication method against ten different species of G+ and G- bacteria, then the Minimum Inhibitory Concentration of bacterial growth (MIC) and Minimum Bacterial Concentration (MBC) were evaluated by dilution in tube. Alcoholic extract of sour lemon peel in a dose-dependent manner significantly increased the diameter of zone to inhibit the growth of  the bacteria, especially G+ bacteria, as compared to G- (p <0.05). In the concentration of 200 mg/ml, the maximum and minimum diameter of the inhibition zone was 20 mm for Streptococcus pyogenes and 12 mm for salmonella typhimurium, respectively. MIC and MBC methods had the strongest effect on Streptococcus pyogenes and had the least effect on Escherichia coli and Salmonella typhimurium. Extract of sour lemon peel has a significant antimicrobial effect, which can be used as an alternative to synthetic antibiotics with increasing microbial resistance.

Vegetables have a short shelf life, and because they are eaten fresh, it is necessary to use healthy and natural methods to increase their shelf life. The present study has investigated the effect of active packaging containing the active ingredient of thymol on the color and pH measurements, microbial evaluation, total mold and yeast count, and the sensory properties of seasonal salad during six-day storage refrigerator temperature. For this purpose, seasonal salads were packed with oriented polypropylene (OPP) and low-density polyethylene (LDPE) films immersed in thymol essential oil for 1, 2, and 3 days. Results show that season salads packed with OPP and LDPE films immersed in thymol essential oil for three days had higher pH and lower mold and yeast count than control and other treatments. The mold and yeast count were significantly lower (p < 0.05) in a sample packed with OPP films containing essential oil compared to the LDPE/ thymol essential oil. The L* and a*values decreased during storage time. The L* and -a * indices of season salads were lower in OPP and LDPE films immersed in thymol essential oil for three days than the neat and other groups. Sensory evaluation showed that immersion in thymol essential oil improved sensory attributes (p <0.05).  The coated films, especially OPP, improved the color, reduced the number of mold and yeast, increased the shelf life, and improved the sensory attributes of seasonal salads. Therefore, films treated with thymol essential oil can act as active packaging.

Sulfated polysaccharides presenting in the cell wall of seaweeds and aquatic plants exhibit a diverse range of biological functions mainly due to their particular structural and molecular properties. The aim of the current study was to evaluate the inhibition of oxidation reactions and activities of digestive enzymes including α-amylase and α-glucosidase by sulfated polysaccharides from aquatic plant Myriophyllum spicatum. After the removal of pigments and low molecular weight compounds, polysaccharides were extracted by distilled water at 60°C for 2 hours. Polysaccharide purification using DEAE Sepharose FF led to production of two fractions including F1 and F2. Obtained polysaccharides were considerably capable of scavenging DPPH free radicals (20.62-64.81%) and reducing Fe3+ ions (0.24-0.50 Abs) with F1 fraction exhibiting the greatest activity. Polysaccharides inhibitions against α-amylase activity were greatly different (22.50-63.20%) with the lowest IC50 being 1.31 mg/mL for F2 fraction. α-glucosidase activity was reduced to various levels (1.30-89.5%) and the lowest IC50 of 10.0 mg/mL was observed for crude polysaccharide. Overall, these findings indicated that sulfated polysaccharides from M. spicatum L. possess promising antioxidant, α-amylase and α-glucosidase inhibition potentials depending on their chemical and molecular structure and thus could be considered as antioxidant and anti-diabetic agents.

In this study, the effect of low methoxyl pectin addition oi the three levels including 0.2, 0.4 and 0.6% on the structural properties of cream with 45% fat globules was investigated. Structural study of the dispersed phase was performed using particle size distribution method and the morphological properties evaluated by optical microscopic images. The results show the effectiveness of low methoxyl pectin on the size distribution of fat globules in the cream. The mean volume-surface of ​​fat globules in pectin-free cream increased from 2.28 to 4.65 μm in the sample with 0.6% low methoxyl pectin. Optical microscopic images demonstrated the morphological of fat globules change from spherical and solitary to the agglomerated form. On the other hand, increasing of low methoxyl pectin levels caused to increase the irregularity of particles size distribution in the images obtained from microscopic observation. Fractal dimension was calculated as an indicator for complexity quantification based on microscopic images. An increase in fractal parameter observed with increasing levels of low methoxyl pectin in the cream. On the other hand, a relationship with high coefficient of determination was observed between the changes in particle size and fractal dimension.

Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received much attention due to its high nutritional value and economic importance. Therefore, in this study, by considering different indicators, in order to improve the nutritional properties of yogurt and produce products with desirable and uniform quality, by adding essential oils to control acidity, prevent and cover the acidity over time and also achieving antioxidant properties.

In this study, after preparing probiotic yogurts containing saffron, thyme and black cumin essential oils at four levels (0, 0/5, 1 and 2), physicochemical properties (PH, acidity, color, hydration and viscosity) and sensory properties were studied in a completely randomized manner in three replications over 21 days.

The results of the evaluations of this study showed a significant effect of independent variables and also their synergistic effect at the level of 0.5% on the properties of yogurt. In the study of color parameters, it was observed that the brightness decreased with increasing the concentration of essential oil so that the control sample had a higher L* index, also a* and *b index increased with increasing essential oil concentration. The increase in b* index was more due to the presence of carotenoid pigments in saffron essential oil. The pH changes of yogurt treatments were completely affected by microbial growth in the treatments, which significantly reduced and increased the acidity over a period of 21 days (P ≤ 0.05).

Enrichment of probiotic yogurt formulated with essential oil can be a good option in improving the functional properties of the final product and enhancing its antioxidant   properties.

Cornelean cherry is a very perishable fruit that requires proper postharvest management to reduce losses. This study was aimed to increase the postharvest life and marketability of the product using postharvest calcium chloride treatments. The present study was conducted in a factorial experiment based on a completely randomized design with three replications. Factors included 3 immersion calcium chloride treatments (0, 60 and 80 mM), 4 storage times (0, 10, 20 and 30 days) and two cornelean cherry genotypes. Fruit samples were harvested at maturity (more than 90% of red skin) and immersion treatments were applied on them. During and after the experiment, different physicochemical traits of fruits were studied. The results showed that KKP2 genotype had lower mean firmness and sugar content and higher weight loss percentage than Hir genotype. The results showed that the two genotypes did not show significant differences in terms of pH and titratable acidity. Firmness, titratable acid, ascorbic acid, anthocyanin and phenol decreased over time. Among immersion treatments, the highest and lowest firmness, titratable acid and ascorbic acid belonged to 60 mM calcium and control (distilled water), respectively. The difference between 60 and 80 mM calcium chloride treatments was not significant. The lowest fruit weight loss was obtained in 80 mM calcium chloride treatment.

In the present study, in the first step, the effect of Aloe vera gel (75% v/v) coating containing different concentrations of hemp seed oil (1-5% v/v) on some physicochemical properties of cherry tomatoes during storage at room temperature was investigated. The results revealed the ability of hemp seed oil to improve the physicochemical properties of cherry tomatoes during storage, although no significant difference was observed between 3 and 5% levels of hemp seed oil (p> 0.05). Slope change in the ripening index trend occurred for A. vera gel (75% v/v) coated sample on day 12 and for A. vera gel containing 3% hemp seed oil coated sample on day 16. Using an image processing system, the changes of the coated samples were evaluated based on the color statistical and color texture features extracted from the images and were graded through different procedures. The results showed that the principal component analysis (PCA) and artificial neural network (ANN) methods were able to divide the cherry tomatoes into intact and blemished grades which the ANN method was graded samples using color texture features with higher accuracy (97.41%). The adaptive neuro-fuzzy inference system (ANFIS) method had higher diagnostic power than the other two methods and was able to grade the samples into three grades including intact, grade 2 and unusable with accuracy of 98.96%.

The effect of coriander seed essential oil on pH, moisture content, color indices (L*, a*, b*) and sensory characteristics (appearance, odor, and overall acceptability) of ground lamb mutton inoculated with Listeria innocua at various temperatures (4, 10, 25 and 37 °C) during 8 days storage were investigated. The effect of simultaneous day and temperature on the pH and moisture content of the samples was statistically significant (P<0.05). The highest and the lowest pH were observed on the 8th day and 37 °C in the sample containing essential oil (8.50±0.01) and 10 °C (5.85±0.01), respectively. In addition, the highest moisture content was recorded in the control sample on the first day (80.42±1.03%) and the lowest moisture content was observed in the sample containing essential oil on the 8th day at 37 °C (74.68±0.14%). The lightness (L) of the samples decreased during storage days and various temperatures and the highest lightness was on the first day and 4 °C (39.88±0.33) and the lowest brightness was observed to the control sample on the 8th day and 37 °C (8.70±0.06). The redness (a*) of the samples decreased during different days and temperatures so that the most redness was recorded on the first day and 4 °C (13.50±0.18) and the least redness was on the control sample on the 8th day and 37 ° C (-2.72±0.16). The results of the sensory evaluation showed that the appearance, odor, and overall acceptability of the samples decreased during the storage period and at different temperatures, but the samples containing essential oil and stored at a lower temperature were more acceptable. The findings of this study showed that the use of coriander seed essential oil preserves more of the characteristics of lamb at lower storage temperatures.

In this study, three mathematical models (Plank, Pham and numerical model (finite element)) were used to predict the freezing time of potato samples. In order to develop the numerical model, thermophysical properties (density, thermal conductivity and specific heat) were predicted as a function of sample composition and temperature. Convective heat transfer coefficient was also estimated using the inverse problem method and dimensionless numbers. The results showed that the time calculated by the numerical model was the most accurate among three models and in the next step the best model was Pham model. In addition, an excellent agreement was obtained between observed temperature and temperature predicted by the numerical method in different freezing methods. In conclusion, the developed numerical model predicts the freezing temperature of potato samples correctly and can be used to simulate the freezing of suspended food in the air. In addition, the inverse problem method developed to predict convective heat transfer coefficient can be used in different freezing systems in order to choose the best system or optimize the process of food freezing.

The most important safety and quality concern of pistachio export is its contamination with aflatoxin and oxidation and hydrolysis of fats. Therfore, this study is aimed at investigating the effects of red pepper, black pepper, and bell pepper extracts on the amount of aflatoxin production and oxidation process in pistachio and its sensory properties. For this purpose, the antifungal activity of pepper extracts was first evaluated, and then, after coating pistachio samples with each type of pepper extracts by 0.1, 0.5, and 1 % (v/w) including nine treatments and one control, Aspergillus flavus was inoculated to pistachio samples. Then, aflatoxin amount, peroxide value, and sensory properties were measured and evaluated during the days of first, 30th and 60th of storage. The results showed the highest radial growth of fungal mycelium in control and the lowest radial growth of colonies was observed in red pepper extract at concentration of 105 µL/L, which had a significant difference with other concentration of this extract and with similar concentrations of black and bell pepper extracts (P<0.05). The lowest amount of aflatoxin was obtianed from treatments containing 1% of red pepper and black pepper extracts and highest in the control sample. Also, the results indicated that with increasing the extracts concentration, the peroxide value and sensory desirability decreased significantly. Treatment containing 0.5% of red pepper extract had the highest sensory desirability, and the extracts of 0.5% bell pepper and 0.5% black pepper were afterwards. The studied pepper extracts had a significant effect on reducing the amount of aflatoxin and improving the sensory properties of pistachio compared to the control during storage, and in general, pistachio sample coated with 0.5% red pepper extract is introduced as the best treatment.

Although synthetic antioxidants are effective in stabilizing oils against oxidation, because of their negative effects on the health of consumers, their use are being limited. Therefore, the use of natural antioxidants such as essential oils of some plants is increasing. In this study, the effect of three types of essential oils of  oregano, thyme and rosemary as natural antioxidants at concentrations of  0 (control sample) 250, 500, 750 and 1000 ppm and synthetic antioxidant hydroquinone tertiary butyl (TBHQ) at a concentration of 100 ppm on the oil quality characteristics of Nigella Sative seed oil (OSI index, peroxide value, acidity and thymoquinone content) were evaluated on the extraction days, 30, 60 and 90 days of storage. The results showed that the highest and lowest peroxide values ​​were related to antioxidant-free oil (61.13 meqO2/kg oil) and oil containing 750 ppm rosemary essential oil (7.7 meqO2 / kg oil), respectively. The results also showed that the oil samples did not differ significantly in terms of acidity (p <0.05). Thymoquinone as the active ingredient of the oil was better preserved in oils containing essential oils, so that the highest and lowest values ​​were related to oils containing 750 ppm rosemary essential oil (1684 ppm) and oil without antioxidants (1230 ppm), respectively. In general, the results showed that rosemary essential oil at a concentration of 750 ppm instead of TBHQ can be used to stabilize black seed oil and maintain its properties.

Due to the identified side effects of current synthetic drugs and growing public awareness in terms of beneficial usage of the natural compounds, the attention of researchers towards effective compounds in plants have recently drawn. D-limonene is a monoterpene, volatile, and aromatic flavor compound which is found in citrus fruits such as orange peel oil. As an essential oil, it has been reported that D-limonene presents a wide spectrum of antimicrobial, antioxidant, and therapeutic properties. D-limonene is also classified as generally recognized as safe (GRAS). This compound is widely used in the cosmetic, pharmaceutical, perfume, food, and beverage industries. However, due to some inherent properties of D-limonene such as low water solubility, chemical destruction in the presence of light and high temperature, and high sensitivity to oxidation, its application is considerably limited at the industrial scale. In this paper, structure, extraction methods, physicochemical, therapeutic and health properties of limonene, as well as its applications in the food industry are investigated.

Fresh fig is a highly perishable fruit with a very short storage life. Therefore, drying is the most common method for fig preservation. Changes in water content during storage may lead to undesired physical changes in dried fig which is of great importance in its structure and quality. The objective of this study was to assess the effect of water on the physical properties of dried fig, using glass transition temperature (Tg). Tg, melting temperature (Tm) and the melting enthalpy (ΔH) of dried figs at different moisture contents were measured using differential scanning calorimetry (DSC). DSC thermogram showed that dried fig has a semi-crystalline structure. Tg and Tm decreased while ΔH associated with the melting of the ordered structure increased with increasing moisture content of fig. The results showed that water is a strong plasticizer for dried fig and reduced flesh firmness of fig significantly. Measuring color differences of dried fig at different moisture contents showed that by increasing water, fig flesh became darker significantly. Changes in texture, color and crystallinity of the dried fig as function of moisture were assessed using temperature difference (ΔT) between the fig temperature (T) and Tg. By increasing ΔT, the rate of firmness reduction, ΔE value and the extent of crystallinity increased.

In this study, the extracts of Dianthus and fumaria plants were studied. The total amount of flavonoids and phenolic compounds and antioxidant activities of methanolic, aqueos and ethanolic of the two extracts were studied with TLC and HPLC methods.  Phenol and total flavonoids were measured and the antioxidant activities of the extracts analysed using DPPH and FRAP method. A thin-layer chromatography method and HPLC were conducted to evaluate the quality of phenolic compounds with antioxidant properties. The results showed highest amount of phenol was obtained from the plant in methanol solution and maceration method with the amount of 10±0/14 mg/g DW and highest flavonoid content of the plants was in the methanolic solvent and the maceration method with the amount of 9±0/6 mg/g DW (p<0.05). The highest antioxidant properties was in methanolic solvents and using DPPH method with the value of 0.41 ± 0/14µg/ml (p<0.05).Using thin-layer chromatography, glycine and 4-hydroxy-3 and 5-dimethoxy-benzoic acid, vanilic acid, 4hydroxy cinamic acid and a number of other compounds were identified. Using high-performance chromatography, gallic acid and 4-hydroxy-cinamic acid and 4-hydroxy benzoic acid were detect. The conclusion of this study is that the antioxidant activities of plants have a direct relation with the amount of phenolic compounds and total flavonoids, However Fumaria vaillanti has a higher antioxidant properties compared with Dianthus. The natural antioxidants extracted from the medicinal plants in this research might pose an attractive alternative to synthetic antioxidants.

Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T0, T1, T2, T3, T4) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *108). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 107).

Beji Barsaq is a traditional cake in Ilam, Kermanshah, Kurdistan, and Lorestan cities, made of wheat flour, oil, sugar, eggs, low-fat milk, rose water, baking powder, and various spices (cumin, fennel, and turmeric). The present study aimed to produce a low-fat Beji Barsaq cake with soy protein concentrate (SPC) at the optimal level (3%) and carboxymethyl cellulose (CMC) at the level of 0.3, 0.7, and 1%. The rheological analysis results of dough samples showed a significant increase in their viscosity and consistency with increasing fat substitutes. At the constant level of SPI, the amounts of moisture content, specific volume, porosity, and brightness were significantly increased with increasing CMC levels. In contrast, the fat content was significantly decreased. Moreover, stiffness, cohesiveness, and springiness of the cake samples enhanced with increasing CMC levels at constant SPC level. However, this increase in springiness was not significant. After seven days of storage at room temperature, the stiffness of cake samples increased, and their cohesiveness and springiness decreased significantly, which was attributed to the products’ staleness. Sensory analysis results of cake samples showed that T4 sample (%50% fat replaced with 3% SPC+0.7% CMC ) had the best overall acceptability according to opinion of panelists.

This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 109 CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt.

Three electrode system simulates the human tongue taste system and can be used to assess the quality of food. The sense of taste is one of the five senses and tongue recognizes certain molecules. In recent years, three electrode system with an array of electrodes has been used to identify various molecules. In this research, a three electrode system is used based on voltammetric methods with three graphite electrodes (Pencil Graphite (PG)), Screen Printed (SP) and Glassy Carbon (GC) to identify heavy metals (cadmium , Lead, tin and nickel) in olive oil. Heavy metals are added to the edible oil in three concentrations of 0.05, 0.1 and 0.25 ppm and then the output of the device is classified by chemometric method. According to PCA results, the PG electrode contains 96% of the variance between the data in olive edible oils. Also, SP electrode contains 91% and GC contains 100% of the variance between the data in olive oil. The SVM method showed a high ability to classify heavy metals in edible oils. Also, The PLS method was also able to predict 99% of the data in olive oil for all electrodes. Finally, according to the results, it can be said that the built-in three electrode system has a high accuracy in identifying heavy metals in edible oils.

Colors are among the food additives that are added to increase the attractiveness of food and are very important in the industry to attract customers. Colors can have asthma-like effects, hyperactivity in children, weakened immune systems, anaphylactic reactions, or even cancerous effects. The purpose of this study is to investigate the status and abundance of artificial colors used in various meat products offered in Yazd.

299 samples of meat products were randomly sampled and after extracting the dye with hydrochloric acid and purification according to the national standard of Iran No. 2634, they were analyzed by chromatography with a thin layer of color type.

The results showed that out of 38.127% of the samples that had color, 47.37% of the samples had artificial colors, 44.74% of the samples had unauthorized colors and 7.89% of the samples had both colors.

The unauthorized use of artificial colors in food preparation has raised many health concerns. Knowing the reasons for using these colors, especially the unauthorized color of tartarazine, as well as raising public awareness, especially those related to the production of products and food, can facilitate planning and management and control measures and be an important step to maintain community health.

In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community.

The toxic effects of synthetic antimicrobial and antioxidant compounds have led to an increase in the use of natural types, such as plant extracts. In this study, the antimicrobial effect of Lawsonia inermis aqueous extract was investigated against Escherichia coli, Salmonella typhimurium, Staphylococcus epidermidis, and Listeria innocua, by disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The higher concentrations of the extract showed higher antimicrobial effects against S. epidermidis and L. innocua compared to E. coli and S. typhimurium. Moreover, the total phenolic and flavonoids contents of the extract were 59.45±1.12 mg gallic acid per gram of extract and 40.35±0.70 mg quercetin per gram of extract, respectively. The antioxidant properties of aqueous extract were measured based on the DPPH and ABTS free radical scavenging activities. It was found that the antioxidant activity increased significantly as a function of L. inermis aqueous extract concentration. The antimicrobial and antioxidant properties of L. inermis leaf aqueous extract could make it a natural bioactive compound to be used as in food and medicinal products.

In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions.

Celiac disease is an autoimmune disorder of the small intestine with a genetic background. In this disease, the villi of the small intestine are damaged and impaired in absorption of substances. Also, entrance of gluten to intestinal villus cells, causes the immune response. Inflammatory reaction causes villous atrophy and decreases activity of intestinal enzymes. The only way to treat this disease is a gluten-free diet. Therefore, the usage of potato powder in the production of cereal products e.g. bread as a rich source of gluten is very important because of its protein composition and easy digestion. In this research, the simultaneous usage of guar gum, sodium caseinate and microbial transglutaminase in four levels of 0, 0.5, 1 and 1.5% to make gluten-free bread based on Agria variety of potato powder were evaluated and then the textural, physicochemical and sensory characteristics of the bread were determined over a 7-day shelf life. The results showed that, the addition of microbial transglutaminase causes crosslinking in dough due to its tensile strength and stability of the dough. Adding guar gum increased the specific volume and decreased firmness of the bread. The addition of sodium caseinate resulted in increased water absorption and dough yield. Therefore, these additives led to increase in porosity, specific volume and elasticity and reduced color parameters a*, L* and b* of bread crust and texture of the final products. Therefore, the consumption of Agria variety of potato powder in Taftoon bread formulation increased shelf life, improved consumer marketability and texture characteristics. Hence, the simultaneous usage of microbial transglutaminase enzyme, guar gum and sodium caseinate resulted in favorable changes in physicochemical, textural and sensory attributes of potato-based gluten-free Taftoon bread during storage.

The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to Potato products such as chips to obtain with lower fat content. One of the most important points in designing, modeling and optimizing the frying processes is to precise determination the mass transfer parameters. Accordingly, in this research were investigated, the effects of mass transfer parameters such as effective penetration coefficient, mass dimensionless Biot number and mass transfer coefficient as well as activation energy in three temperatures and two air flow velocities. In this study, for the first time, air flow velocity was used as a variable factor in hot air frying, which also had a significant effect on decreasing moisture content.The results showed that all the mass transfer parameters as well as the relative constant of water reduction were directly proportional to the temperature and increased with increasing process temperature. At different flow velocities, all the parameters in except of the Biot number were increasing. The results of the activation energy obtained using the Arrhenius equation were also estimated at lower airflow velocities.

Environmental contamination and fraud that occurs during honey production can endanger the health of the consumer. Thus, in this study, we determined the factors affecting the quality and safety of honey to identify and control these factors, quality and Honey safety is maintained.

In the current review study the information achieved by referring to the databases Pubmed, Science Direct, Elsevier, Google Scholar, SID, MagIran, Civilica, World Health Organization, United Nations Food and Drug Administration collected based on keywords honey, physicochemical properties, quality, safety, public health, heavy metals, pharmaceutical residues during the last 10 years.

Factors affecting the quality of honey include the amount of carbohydrates (fructose to glucose ratio), proline, gluconic acid, cystic acid, moisture, ash (especially potassium), 5-hydroxymethylfurfural (5-HMF), diastase activity (alpha and beta amylase) , Color, electrical conductivity, pH, acidity, and factors that affect the safety of honey include heavy metals and drug residues.

Physicochemical properties including carbohydrates, proline, gluconic acid, cystic acid, moisture, ash, 5-HMF, diastase activity, color, electrical conductivity, pH, acidity affect only the quality of honey and do not pose a threat to consumer health; however, heavy metals and pharmaceutical residues In addition to honey quality, it also endangers consumer safety and health; therefore, the identification and control of heavy metals and drug residues in honey is more important than physicochemical properties.