مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 9 (پیاپی 118، آذر 1400)

Foods that contain live probiotics and prebiotic compounds at the same time are called "synbiotics." Inulin is one of the prebiotics, the most important source of industrial extraction of which is chicory, jerusalem artichoke and garlic. The aim of this study was to determine the appropriate percentages of chicory, garlic and jerusalem artichoke for the production of synbiotic herbal tea with desirable PHysicochemical, microbial and sensory properties. For the preparation of synbiotic tea, different percentages of chicory (10 and 20%), jerusalem artichoke (10 and 20%) and garlic (0.5 and 1%) were prepared. Then Lactobacillus acidoPHilus (1%) was inoculated and aqueous extraction was performed mixed with water at 55- 60 ° C for 10 minutes. The chemical properties (brix, turbidity, PH, compounds and antioxidant activity), microbial and sensory properties of the drug were investigated. Also from black cumin (0.16 g), chamomile (3 g), cinnamon (0.12 g), fennel (0.2 g), mint (3 g) and licorice (0.1 g) as The filler was used in the preparation of tea. The data were analyzed in a completely randomized design with three replications, using SPSS software version 24 and the mean comparison was performed using Duncanchr  multiple range test. The results showed that with decreasing the amount of chicory, the amount of brix and the activity of probiotic bacteria increased, while decreasing the amount of pickled potatoes and garlic decreased the amount of brix and the activity of probiotic bacteria. Also, with decreasing the amount of chicory, garlic and jerusalem artichoke, the amount of turbidity, PH, antioxidant compounds and antioxidant capacity decreased. The amount of chicory, garlic and jerusalem artichoke did not affect the sensory properties  of the drinks.The treatment containing 20% chicory, 1% garlic and 20% jerusalem artichoke had the best chemical, sensory and microbial properties and was introduced as the superior treatment.

This study was aimed to investigate the effect of Maillard reaction polymerization degree (PD) on functional properties of whey protein isolate. The whey protein isolate-gellan gum conjugate was synthesized by the Maillard reaction and the intermediate-to-final products absorption ratio (A294nm/A420nm), as the index of Maillard reaction PD, was evaluated. The whey protein isolate-gellan gum conjugates were then classified into three low, medium, and high PD using K-means clustering method, and their interfacial activity (interfacial tension reduction ability, emulsifying activity, and emulsion stability) and surface activity (foaming capacity and foam stability) were investigated. Interfacial tension at oil/water interface was reduced more efficiently by the medium PD whey protein isolate-gellan conjugate, indicating its higher adsorption rate to the interface (higher emulsifying activity), ability to form a viscoelastic thick layer at interface, and consequently increase the emulsion stability through steric repulsion. Although, foaming capacity was not significantly influenced by the PD (p>0.05), the foam stability in the presence of medium PD conjugate was significantly higher than the foams stabilized by other conjugates (p<0.05). Therefore, a medium PD is needed to improve the functional properties of whey protein and increase its industrial applications.

Microencapsulation is a suitable technology for incorporating active agents into a carrier. In the present study, the weight ratios of two solutions of casein and whey protein in the ratios of 70:30, 50:50 and 30:70, containing 5% by weight of beta-carotene per 100g of wall material for microencapsulation were studied by spray drying method. The results indicated that samples containing 70% whey protein and 30% casein showed the best physical and chemical parameters. The results showed the efficiency of microencapsulation (70.44%), phenolic compounds (4.11 μg/mg), free radical scavenging (36.86%), dye stability of beta-carotene (75.18%) and FRAP (304.15 μmol of iron/gr).  The samples revealed an upward trend during the increase in whey protein concentration. However, the particle size (11.09 nm) showed a decreasing trend with increasing whey protein concentration. In the following, the ratio of 30% casein to 70% whey protein was introduced as the best treatment and then added to the canola oil sample in three concentrations (200, 700 and 1200 ppm). The results indicated that the amount of polar compounds, acidic, peroxide in the oil samples during the upward trend time and the stability index has decreased. With increasing the concentration of microcapsules up to 1200 ppm, the polar content, peroxide and acid numbers were significantly lower compared to their lower concentrations. As a result, the acid number, peroxide and polar number of oil containing 1200 ppm in the lowest amount were 1.13%, 7.46 mA/kg of oil and 42.41%, respectively. In general, the results of this study showed that whey protein/casein is one of the important sources that can be used to coat bioactive compounds.

Enzymatic treatment of wheat flour is an interesting function to improve its functional properties. Because enzymes with different biochemical activities can have synergistic effects on dough behavior or product quality, the individual use and combination of enzymes used in bread production processes is important today. The aim of this study was to evaluate the synergy of glucose oxidase and lipase enzymes in physicochemical properties of barberry flour and bread formulated with relative replacement of corn flour. Treatments in 7 groups (T0 control sample, T1 containing 5% corn flour 0.05% glucose oxidase 0.05% lipase, T2 containing 10% corn flour 0.07% glucose oxidase 0.07% lipase, T3 containing 15% flour Corn 0.09% glucose oxidase 0.09% lipase, T4 contains 20% corn flour 0.011% glucose oxidase 0.011% lipase, T5 contains 25% corn flour 0.13% glucose oxidase 0.13% lipase, T6 Containing 30% corn flour (0.15% glucose oxidase (0.15% lipase) were prepared). The chemical results of the treatments showed an increase in moisture, ash and gluten index so that the highest amount of the mentioned factors was observed in T6 sample. Zellini number, phallus number, protein and gluten showed a significant decrease.  Farinograph test results showed no significant water uptake, reduced spreading time and resistance with increasing corn flour replacement percentage in the treatments. The tensile strength of the treatments in the extensograph test showed an increase and a decrease in tensile strength and tensile strength of the treatments, respectively (p<0.05). Histological results showed that the use of lipase enzyme and corn flour reduces the stiffness of the treatments. While the addition of corn flour caused the doughs to stick and the enzymes were ineffective. The elasticity of the doughs was also improved by the addition of glucose oxidase. The results of sensory evaluation introduced T4 treatment as the superior treatment.

Coating the fruits using edible gums increases the appearance quality, improves the color and reduces their shrinkage at the end of the drying process. The purpose of this study was to investigate the effect of coating with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices in the infrared system. In this study, quince slices with a thickness of 0.5 cm were coated using wild sage seed, basil seed and xanthan gums (concentration of 1%) and then placed in an infrared dryer and the effects of radiation power (250 and 375 W) on the appearance characteristics were examined. Also, for modeling the color change index, the Power, Quadratic, Gompertz, Logistic, Richards, MMF, and Weibull models were used. Color indexes including lightness, redness, yellowness and color changes as well as changes in the samples area during drying time were examined. The calculated lightness index for the drying process of quince samples showed that the coated samples with wild sage seed gum were brighter. In terms of color change index, coated quince slices with wild sage seed gum showed the lowest color changes during drying time and the average values of this index for the uncoated sample, coated with wild sage seed, basil seed and xanthan gums were equal to 35.09, 20.20, 43.40 and 28.33, respectively (250 W). For modeling the color change index, the MMF model had less error than the others models. The results showed that the coating with wild sage seed gum maintained the appearance of the dried product and also the least shrinkage in the drying duration and at different radiation powers were observed in these coated samples.

Ice cream, because of its ability to survive probiotics in it and is popular due to its sensory properties, is a good environment for transmitting probiotics to the body. The purpose of this study was to investigate the possibility of producing probiotic cacao ice cream using Stevia. For this purpose, stevia was replaced with 0, 10, 25, and 50% sugar-based ice cream formulation in samples containing Bifidobacterium animalis subsp. Lactis, and the samples were tested for bacterial viability, acidity, pH, and sensory evaluation in three replication in period time 1, 7, and 14 days. The highest levels of Bifidobacterium animalis subsp. Lactis in 50% stevia on first day of storage was 10.56 ± 0.06 Log cfu/g. The count of bacteria in all samples was more than optimal and determined during the storage period. Also, increasing the percentage of stevia, reduced the sensory properties of the samples. According to the results of the current study, for the production of low-calorie ice cream, cocoa ice cream containing 50% stevia can be suggested for production.

Coliforms, especially Escherichia coli, are one of the most important causes of gastroenteritis and microbial index of water and food contamination. Enterohemorrhagic Escherichia coli strains are considered to be the most important intestinal pathogens due to hemorrhagic diarrhea and hemolytic syndrome, of which E. coli O157: H7 is the most important and common. The purpose of this study was to investigate the prevalence of E. coli O157: H7 contamination in traditional and homemade ice creams and compare the efficiency of chromogenic media with standard media for its detection. In this study, 90 samples of traditional ice cream from the production and distribution centers of this product were collected from three urban regions of Bandar Abbas, in two warm and cold seasons and in order to count the coliforms and detect E. coli and E. coli O157: H7, two standard and chromogenic methods were used. The results indicated that 81.8% of samples had more than the standard number of coliforms, and 28.9% of the samples were contaminated with E. coli. E. coli O157: H7 contamination was detected 2.2% and 4.4% using standard and chromogenic methods, respectively. Analyzes showed that application of media containing chromogenic substances, E. coli O157: H7 could be detected with the least possible error. It was found that the use of chromogenic culture media to identify E. coli O157: H7 was better than the standard method. The results of the present study also indicate that the quality and health status of traditional and handmade ice creams should be more closely monitored.

Fine wheat powder is a natural polymer that obtained from of pneumatic process in which light particles are not allowed to be used in bakeries despite the presence of nutrients and lead to reduced quality of flour. The purpose of this study was production of emulsion film based on wheat soft powder as a new and inexpensive raw material and investigation of two types lipids (oleic acid and beeswax) at different concentrations (5, 10 and 15%) on physical and mechanical properties of emulsion films. The results showed that by increasing lipid concentration, thickness, turbidity and tensile strength increased. But moisture decreased and elongation at break decreased as compared the control film. Comparison between the lipid concentration showed that increasing the concentration of beeswax compared to oleic acid had more effect on increasing the turbidity value of the emulsion film. Water vapor permeability of emulsion film containing 5% oleic acid (1.82×10-10 g-1m-1s-1pa-1) was lower as compared beeswax film at similar concentrations (2.30×10-10 g-1m-1s-1pa-1). In addition, scanning electron microscopy images showed the surface of 10% oleic acid film was smooth and uniform with smaller pores as compared the control sample which confirm the water vapor permeability results. The results of this study indicated the good capability of fine wheat powder in preparation of emulsion film containing oleic acid and beeswax application in food packaging.

The methods used to maintain the quality of eggs during the storage period are mainly based on inactivating microorganisms and preventing mass exchanges. In order to investigate the effect of water washing and shell coating using active nanocomposite coating based on 2% carboxymethyl cellulose containing 3.5% nanoclay and 2% marjoram extract on internal quality and egg shell, an experiment with 4 treatments including control (unwashed and uncoated), washed and uncoated, unwashed and coated, washed and coated and 3 replicates during a 4-week storage period at ambient temperature (25±2oC) with weekly evaluation the studied parameters were performed. At the end of the storage period, the highest values ​​of  HU (49.71±0.15), YI (0.32±0.00) and the lowest values ​​of WL percentage (3.07±0.02), albumen pH (8.59±0.02), TBARS (0.125±0.03 mg MDA/Kg) and TVC (2.75±0.05 log cfu/ml) were observed in coated eggs (P<0.05). In the evaluation of yolk color indices, coated eggs had significantly (P<0.05) higher values ​​of b* (57.24), a* (-7.72) and lower value of L* (45/51). Regardless of the coating, egg washing had no significant effect on the evaluated parameters. Therefore, the use of active nanocomposite coating of carboxymethyl cellulose - nano montmorillonite - marjoram extract with barrier, antioxidant and antimicrobial properties is recommended to increase the shelf life of eggs at ambient temperature for 4 weeks.

In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.

In this study, the antioxidant and antimicrobial effect of nano coating of basil gum with black cumin essential oil (Bunium persicum) was investigated in order to increase the shelf life of rainbow trout fillets. For this purpose, black cumin essential oil was prepared using Clevenger device and the antioxidant activity of different concentrations of it (200, 400, 600, 800 and 1000 ppm) was investigated. According to the results, black cumin essential oil has high antioxidant properties, and as the concentration increased, antioxidant properties were increased too. The cumin essential oil was then nanocapsulated with a basil gum coating. The nano coating, along with the essential oil (according to the electron microscope image), had a spherical and uniform surface with a low porosity percentage. Then, in order to investigate the effect of nano-coating with essential oil on the shelf life of rainbow trout fillet during a 16-day refrigeration period, 4 treatments including control and nano-coating with different concentrations of black cumin essential oil (1, 1.5 and 2 %) produced and periodic chemical parameters (peroxide, thiobarbiotic acid and volatile nitrogen bases) and microbial (total bacterial and total psychrotrophic count) were studied. The results of chemical and microbial analysis showed that, the nano-coating along with the essential oil slowed down the increasing process of oxidation and microbial indices compared to the control treatment. Until the end of the storage period, they had the allowed chemical and microbial range. Therefore, it seems that this treatment can be used as a natural antioxidant and antimicrobial in the meat and fisheries industry.

Lighvan cheese is a semi-hard salted cheese that is made without adding any starters and is often made from sheepchr  milk. Since traditional cheeses are made from raw milk, the presence of pathogenic bacteria in cheese is also significant. Lighvan cheese has been produced in the Lighvan area for a long time, but unfortunately many rural producers have not yet realized the importance of hygiene during production. This important issue highlights the need of knowledge transfer to improve the safety of the product to that community. With this approach, the project was implemented in Lighvan village in two stages. Initially, the health status of the existing cheese makers and the processing method in Lighvan area were examined. Then, to solve the health and technical problems of production, corrective measures were presented to the producers. In this regard, 9 cheese makers were randomly selected, of which 3 workshops cooperated to carry out corrective actions (second phase). First, raw milk, fresh curds and cheeses made from the same milk were sampled. The cheese samples were packed in 1 kg cans and stored for 3 months in caves in the area. The same cans were sampled on days 30, 60 and 90 and the were transferred to the laboratory in cold conditions and subjected to chemical, microbial and sensory analysis. The results indicate that the corrective actionss are effective in improving the microbial quality of Lighvan cheese. The authors believe that the knowledge transfer from research institutes (as a knowledge base) to rural producers, can improve the production method and hygienic quality of traditional products, may develop entrepreneurship and ensure the safety and quality of these products. Prosperity of the economic and living conditions of the villagers and the nomadic communities is another goal of this program.

In this study the influence of Alyssum homolocarpum seed gum (AHSG), basil seed gum (BSG) and different levels of banana peel flour (BPF) (0, 20 and 40%) on physicochemical properties of cakes containing date syrup (DS) or fig syrup (FS) was investigated. Parameters such as batter and cake pH, density, bostwick number, cake crumb and crust color, texture and sensory attributes were determined. The results revealed that increasing the banana peel flour decreased batter and cake pH, baking loss and sensory scores while increased batter and cake density, batter consistency, cake moisture, darkness and hardness. The influence of basil seed gum on moisture retention and consistency improvement was more significant than Alyssum homolocarpum seed gum. However, the cakes incorporated with Alyssum homolocarpum seed gum had lighter color and softer texture. Cakes manufactured by fig syrup had lighter color, softer texture and better organoleptic properties and fig syrup was a better replacer for sucrose in cake formulation.

Gamma aminobutyric acid is a non-protein amino acid found in the tissues of microorganisms, plants, animals, and humans. Lower blood pressure, therapy for insomnia, anxiety, depression, and diuretics are some of the physiological properties of gamma aminobutyric acid. Due to the increasing demand for GABA, various chemical and biological methods of its production are under study. Among all these efforts, GABA biosynthesis seems to be the most promising and easiest method of production. In this study, the effect of heat shock on the production of gamma aminobutyric acid in Lactobacillus brevisIBRC10818 was investigated. For optimizing production, the amount of monosodium glutamate was applied at three levels of 1, 5.5, and 10 % and used heat shock at three temperatures of 40, 45, and 50 ° C for 30 minutes in the lag phase of microbial growth. What measured the amount of GABA produced in the interval time at 15, 43/5, and 72 hours with incubation in 37° C. The highest GABA production was measured in Lactobacillus Brevis IBRC10818 with 3/935% of monosodium glutamate at heat shock in 47.56 ° C 63.37 hours of incubation .

Today, saturated and trans fatty acids are one of the most important potential health limitations of consuming prepared foods. Fast foods are widely consumed by adults and children due to their quick preparation and the popularity of the taste. As a result, it is very important to control the amount of saturated and trans fatty acids in fast foods. The city of Tehran was divided into five regions: north, south, west, east and center, and from each region, three types of fast food, including mixed pizza, falafel and Chicken nuggets, and three samples from each fast food (a total of 45 samples from 45 different grocery stores were randomly selected). In this study, the concentration of trans fatty acids was calculated as a percentage by Agilent7890A gas chromatography. The average of saturated fatty acids in falafel fast food, mixed pizza and chicken nuggets were 18.02, 36.35 and 19.11 g / 100g, respectively. The average trans acids of chicken nugget fast food, mixed pizza and falafel were 0.36, 0.71 and 0.06 g / 100g, respectively. The difference between different regions of Tehran was not significant in terms of saturated and trans fatty acid content (P> 0.05). Consumption of trans fatty acids through fast food in Tehran is appropriate in comparison with international standards. The lower risk factors than the global standards in this study is due to the low per capita consumption of fast food in Iran (IR = 4 g / day).

Encapsulation with polysaccharides is one of the new methods for increasing the stability of bioactive compounds and improving the viability of probiotics during food processing and storage. In this study, due to the high benefits of probiotic products on human health, the effect of Lactobacillus plantarum encapsulated by chitosan, tragacanth gums and their combination in a concentration of 1% (w/w) on the physicochemical and overall acceptance of pineapple juice were evaluated during 30 days storage in the refrigerator. The results showed a decrease in pH and an increase in the acidity of all samples (P<0.05). In addition, the viability of Lactobacillus plantarum was increased in the treatment encapsulated by the combination of chitosan and tragacanth gums so that, the number of viable bacterial cells was higher than 6 log cfu/ml on the 30th day of storage. The formalin index increased between the 20th and 30th days of storage in all samples (P<0.05). Also, the highest overall acceptance was belonged to the sample containing the Lactobacillus plantarum encapsulated by chitosan (P<0.05). The results showed that pineapple juice is a suitable substrate for the growth of Lactobacillus plantarum and it can be considered as a carrier for the transmission of probiotic strains to the human body. Moreover, those with special nutritional needs can take advantage of probiotic pineapple juice, including lactose and cholesterol deficiency as well as richness in mineral substances.

According to the growing trend of consumption of artificial colors in the food industry as well as their destructive effects on public health, information on the type and consumption of artificial colors which are allowed, as well as increasing the health and safety knowledge of producers and sellers of food. And frequent monitoring by health officials is essential. Therefore, in this study, the status and frequency of synthetic dyes (Sunset Yellow, Tartrazine, Quinoline Yellow and Carmoisine, etc.) in food supplied in Torbat-e-Heydarieh city was investigated using thin layer chromatography method. In current study, 251 samples including processed chicken, Zoolbia and okra, various types of sweets and traditional ice cream were analyzed. Among 66 processed chicken samples, 11 samples had no color, 6 samples had natural color and 50 samples had artificial color which among those that found synthetic dyes, the prevalence of tartrazine and sunset yellow were higher. Among 70 samples of zoolbia and okra, 32 were colorless, 4 and 34 samples had natural and synthetic dyes, respectively, that using of tartrazine, sunset yellow and quinoline yellow was higher than the others. Among 90 samples of sweets which were investigated, 6 samples were colorless, 2 and 82 samples had natural and artificial colors, respectively, which sunset yellow, tartrazine and carmoisine were more common. Finally, among 25 ice cream samples, 15 samples had natural dyes and 10 samples had artificial dyes, that sunset yellow, tartrazine and carmoisine were common than the others.

Celiac disease is a long-term autoimmune disorder that primarily affects the small intestine  and occurs in susceptible individuals by gluten intake. The basis of treatment for celiac disease is a gluten-free diet. The production of gluten-free breads, as a constant part of the diet of patients with celiac disease, can have a significant impact on the prevention of complications from the disease for patients with it. In this study, the possibility of producing gluten-free bread with the desired quality and high nutritional value was investigated using lactic sourdough.  In order to make lactic acid paste, Lactobacillus plantarum DSM20179 microorganism was used as a starter strain and its use in the production of gluten-free bread with corn and rice flour was investigated at two levels of 5 and 10%. Physicochemical experiments performed on bread. These included pH measurement, total acidity (TTA), humidity, tissue measurement, ash content, color changes and general counting of mold and yeast in bread samples. Each treatment was performed in three replications and the results were statistically analyzed.  The overall result of this study confirmed the importance of producing rich bread prepared with 5 and 10% lactic yeast with a favorable effect on the sensory and rheological characteristics of bread. in general the results showed that increasing the percentage of dough makes the samples more acceptable.

In this research design and manufacture of home baking machine with baking process control is followed. Therefore, the machine is designed and manufactured with the ability to produce an Iranian flatbread at each baking stage. By choosing the heat flux pattern and different thicknesses of the bed and the height of the baking chamber, the temperature and mass distribution in the three areas of the baking bed, bread and baking chamber is obtained. Image processing, texture analysis and sensory tests are used for evaluating of baked bread under different conditions. Geometrical conditions, boundary conditions and patterns of heat flux are the main factors that influence the baking process and quality of bread. The results showed that bed thickness performs better than higher thicknesses. By increasing the height of the chamber at three heights of 2, 4 and 6 cm, the mean temperature of the chamber decreases. Therefore, the height of the 2 cm chamber is the best one. In the study of bread baking with simple apparatus, it was found that the cooking time of 6 minutes and the beginning baking temperature of 160 °C are the most suitable cooking conditions. The porosity of the bread baked is much lower than that of the bakery one. The texture analysis tests showed that the hardness, gumminess, and chewiness of the heat flux pattern profile 22 had the closest values to the control bread

Rice bran is the most important by-product of the rice milling process. Rice bran contains dietary fibers, proteins, minerals and vitamin B, and could be considered as dietary fiber source. Dietary fiber sources such as rice bran are not only desirable for their nutritional properties but also for their functional and technological properties. On the other hand, considering the importance of meat products in human dietary in society, fortification of these products can play an effective role in the improvement of consumers’ health. In this research, rice bran was substituted with part of the rusk flour used in formulation of chicken burger at (1.5%, 3% and 4.5%) levels. Chemical properties, Physical, texture, color, and sensory properties of samples were assessed compared with control sample. The results of variance analysis indicated that the fat, ash and fiber content significantly increased in chicken burger samples (P<0.05) by increasing the replacement percentage of rice bran. The results also showed that the amount of cooking loss in samples containing rice bran was significantly lower than control sample. According to texture evaluations by increasing the replacement percentage of rice bran, hardness and chewiness parameters were increased compared with the control sample. Increasing the amount of replacement had a significant (P<0.05) effect on all of color properties. Sensory analysis showed that, all chicken burger samples gained acceptable score. So, it is possible to produce a high fiber product with good quality and nutritional properties by substitution of the used rusk flour in chicken burger production with rice bran.

The present study was conducted to evaluate the effect of gelatin edible coating (4%) containing mint (Mentha spicata) essential oil (2%) on quality of chicken fillet during refrigerated storage (4o C). Samples were separated into three groups: uncoated (control), coated with gelatin and coated with gelatin contained mint essential oil (gelatin-mint). Samples were stored at refrigerator temperature for 21 days and microbial count (total aerobic mesophilic and psychrophilic bacterial counts), chemical properties (pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)) and sensory characteristics (appearance, muscles elasticity, odor and color) were evaluated in 3 days interval. The results of bacterial analysis showed that coating with gelatin and gelatin-mint had significant effects on delaying the increase trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, gelatin-mint treatment showed lower TBA, TVN and pH values ​​than the other two groups during storage (P <0.001). Also, the gelatin and gelatin-mint treatments maintained sensorial factors at acceptable levels for 6 days. Based on the results of the present study, gelatin coating did not have the ability to extend the shelf life of chicken fillets, on the basis of our results, the gelatin- mint coating may be a promising technology for the control of undesirable microbial, chemical, and sensorial changes during chicken fillet storage.

The essential oils have antibacterial, antiviral, antiparasitic, and antioxidant properties, due to the presence of phenolic compounds. They are therefore used as natural preservatives to inhibit microbial and oxidative spoilages in food products. In this study, the essential oil of Eryngium campestre was extracted and its total phenol and flavonoid contents, antioxidative activity, and antimicrobial effect were investigated. E. campestre essential oil contained a 66.53 mg GA/g total phenols and 29.10 mg QE/g total flavonoids. The bioactive compound had a 50.65% DPPH-radical scavenging activity and 57.87% DPPH- radical scavenging activity. The results showed that L. innocua and E. aerogenes were generally the most sensitive and resistant species to the oil, respectively. The minimum inhibitory concentrations for E. aerogenes, P. aeruginosa, B. cereus, S. aureus and L. innocua were 50, 50, 25, 12.5 and 6.25 mg/ml, respectively, while the minimum bactericidal concentrations were for these bacteria was 200, 200, 100, 100 and 50 mg/ml, respectively. The E. campestre essential oil is rich in bioactive compounds and it can be therefore applied as a natural preservative to control oxidation reactions and microbial spoilage in food products.

In this study, aqueous and ethanolic extracts of Lippia citriodora were obtained by the Maceration method. The total phenol content, total flavonoid content, antioxidant activity (based on DPPH and ABTS free radical scavenging activity and FRAP methods) and antimicrobial effect (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal/fungicidal concentration) of the extracts were investigated. Total phenols (72.55 vs. 60.32 mg GAE/g) and flavonoid (40.5 vs. 32.25 mg QE/g) contents of the ethanolic extract were higher compared to the aqueous extract. Antioxidant activity results revealed that the ethanolic extract was more effective in scavenging DPPH free radicals (45.4 mg/ml vs. 52.5 mg/ml) and ABTS free radicals (41.48 mg/ml vs. 47.65 mg/ml) with a greater reducing power (15.1 μmol Fe/g vs. 12.2 μmol Fe/g) in comparison to the aqueous one. Antimicrobial effect of the extracts against pathogenic microorganisms (Escherichia coli, Salmonella typhi, Staphylococcus aureus, Streptococcus pyogenes, and Candida albicans) showed that Gram-positive organisms were generally more sensitive than the Gram-negative ones, and the antimicrobial activity was more pronounced in the presence of the ethanolic extract. Based on the results, the aqueous and ethanolic extracts of L. citriodora could be introduced as natural preservatives to control the oxidation reaction and the growth of pathogenic microorganisms.

One of the major changes that occurs during the processing, distribution and final preparation of food is the oxidation of fats and oils, and due to the production of undesirable compounds in the oil, it has adverse effects on the health of consumers, so prevent or delay in oxidation process under thermal and storage conditions is necessary. In this study, ultrasound was used to extract the antioxidant extract of beet leaves and the best extract in terms of antioxidant power was used to increase the oxidative stability of soybean oil. In this study, 4 ultrasonic time levels (0, 20, 40 and 60 minutes) were used and the best extract in different concentrations (200, 600 and 1000 ppm) was soybean oil which was accelerated for 15 days under oxidation conditions (temperature 63 ° C). was maintained, added, and tests such as peroxide, thiobarbituric acid index and conjugated dien value were performed on the oils. The results showed that with increasing ultrasound time, the extraction efficiency of antioxidant extract, total phenol, percentage of free radical scavenging DPPH and iron reducing power increased and finally the sample obtained from 60 minutes of ultrasound was selected as the best sample. On the other hand, the results of tests performed on soybean oil showed that by increasing the concentration of antioxidants to 600 ppm, the amount of peroxide, thiobarbituric acid index and conjugated dien value decreased and with increasing the concentration of antioxidants and storage time in soybean oil These features increased. Finally, it can be stated that the use of 600 ppm of antioxidants obtained from sugar beet leaves extracted by ultrasound can compete with the synthetic antioxidant BHT and can be used to stabilize soybean oil.

In this study, the drying process of pumpkin thin layers was investigated by cast tape drying (CTD) and convective hot air drying (CHD) methods and the effect of temperature and drying kinetics of the pumpkin was determined along with  the best mathematical model to fit the changes on moisture content to time ratio. At first, Pumpkin slices were prepared with 3, 5 and 7 mm thicknesses. Drying was performed at 75, 85 and 95 (°C) by CTD method and at 55, 65 and 75(°C) by CHT method in triplicate. Based on the kinetic model evaluated by Hii, Law and Cloke, the 7 mm thickness was selected as an optimum thickness in both drying methods. The optimal drying temperature ranges were 55 and 95 (°C) by CHD method and CTD method, respectively. Five mathematical kinetic models were fitted on the experimental data using four criteria including, Determination of Coefficient (R2), Root Mean Square Error (RMSE), Sum of Squares (SSE) and Chi-square (χ2). Also, effective diffusion coefficient (D) and activation energy (Ea) were calculated. The results showed that Hii, Law and Cloke’s model predicted the drying behavior during CTD. Activation energy of 37.5310588kJ/mol and 20.32657 kJ/mol was calculated for CHD and CTD methods respectively. The best mathematical model for drying a thin layer of pumpkin by CTD and CHD method was proposed Hii, Law and Cloke’s model.

In this study, the amount of dill essential oil and wheat fiber was optimized in synbiotic doogh using Box Behnken design and Response Surface Methodology (RSM). Independent variables benig dill essential oil in the range of 0-80 μl/l, wheat fiber in the range of 0-2% and storage time in the range of 10-50 days. The survival of Bifidobacterium lactis and physicochemical and sensory properties of synbiotic doogh were eveluated during storage. The results of statistical analysis of data showed that the survival of Bifidobacterium lactis increased with increasing the dill essential oil concentration up to 30 μl/l, but decreased with more increasing its concentration (P<0.05). However, the number of probiotics significantly decreased during storage (P <0.05). Increasing the amount of wheat fiber, the acidity and dry matter increased and pH decreased. Doogh stability increased with increasing fiber at levels up 0.6% but decreased during storage time (P <0.05). The results of sensory evaluation of the samples showed that increasing the amount of wheat fiber, caused decrease in the color and flavor score of the samples and increase in the texture score. However, increasing the amount of essential oil to 40 μl/l, caused an increase in the flavor score, and then decreased significantly (P<0.05). Accordingly, the optimal conditions for the production of synbiotic doogh containing Bifidobacterium lactis, the amount of wheat fiber and dill essential oil of 1.6% and 40 μl / l, respectively, and storage time was evaluated being 30 days.

Citrus Lemon is one of the medicinal herbs that is cultivated mainly because of its alkaloids, nutritional properties and antioxidants. Lemon peel extract is rich in tocopherol, phenol, flavonoids and vitamin C, and has an antioxidant activity. The purpose of current study was to investigate the effect of solvent, microwave and ultrasound extraction on the antioxidant properties of sour lemon extract. The effects of different methods extraction such as soaking, microwave and ultrasound carried out using water: ethanol solvent (30:70) on amount extraction of tocopherol and phenolic compounds and antioxidant activity, and the study of colorless process of β-carotene-linoleic and the amount of vitamin C in extract of lemon peel to obtain the best extraction efficiency for proper use of the extract. And the antioxidant activity and the inhibitory effect of the linoleic acid oxidation of the extract were compared with synthetic antioxidant BHT. The results showed that the phenolic compounds (480 mg gallic acid/gram), tocopherol (145 mg/ml) and ascorbic acid (85 mg/100 g) in the ultrasonic extraction method had the highest content. Also, the percentage of free radical scavenging DPPH (91%) and the colorless process of β-carotene-linoleic (58%) in the extract extracted by ultrasound showed the highest percentage of inhibition, however, they had a lower percentage of inhibition compared to BHT. According to the results of this study, using an ultrasound method, an extract can be obtained that does not significantly differ with the antioxidant BHT level in terms of antioxidant activity.

This study aims to produce drinkable flavored milk using berry juice (as a source of functional compounds), cacao and various hydrocolloids such as inulin, guar gum and gelatin as stabilizing in both low and high fatty formulation. The stabilizers included inulin, guar and gelatin (at levels of 0.25 and 0.5%). In all samples, the amount of berry juice was the same. The results showed that application of stabilizers significantly (P< 0.05) decreased pH and increased acidity. Studies also showed that the viscosity and sedimentation rate of the samples were completely dependent on the presence of hydrocolloids and fat in their formulation. So that, increasing the amount of hydrocolloids and fat in the formulation significantly increased the viscosity of the samples and reduced the deposition of the particles in the product, thereby stabilizing the final product. High-fat formulation with high levels of sustainability yielded higher overall acceptance in the study of sensory properties, too. In general, the treatment containing 0.5% inulin, 0.5% guar and 0.5% gelatin as a stabilizer resulted in improvement of the physical and sensory properties of the functional drinkable milk.

Nowadays, the use of natural antioxidants to increase the shelf life of foods has increased. In this study, kiwifruit peel extract was obtained by probe sonication at two intensities of 50 and 80% and ultrasonic bath. The free phenolic of bath ultrasound (265.88 mg/g), and bonded phenol in two intensities 50% (60.36 mg /g) and 80% (63.83 mg/g) had antioxidant activity in DPPH free radical scavenging method. Nano-encapsulated phenolic compound was performed using garden cress seed gum. All three nano-encapsulated phenols had nanometer size (146.5-172.3 nm) and negative zeta potential. In order to compare the antioxidant activity of free and bonded phenolic compounds nano-encapsulated phenols at 800 ppm and synthetic antioxidant TBHQ at 100 ppm were added to soybean oil without antioxidant. The samples were stored at 60 ° C for 40 days and tests were performed on the samples for 8 days intervals. The results showed that with increasing storage time, the amount of release and sedimentation of phenolic compounds increased. Oxidation of oil increased with storage time. The lowest and highest oxidation rates were observed in TBHQ and control samples, respectively. The use of bonded phenol at 80% intensity due to no statistically significant difference (p>0.05) with the sample containing synthetic antioxidant can be used as a natural antioxidant to extend the shelf life of the oil.

The response surface methodology was used to produce cherry jam containing stevia sweetener with desirable physicochemical, sensory and rheological properties. These experiments were planned using a central composite design (CCD) with three independent variables including sugar, pectin and stevia. The production process of samples was done in five levels of sucrose (50-10%), pectin (0.5-1%) and stevia (0.6-0.2%) in a constant amount of 300 g of fruit. To evaluate the jam, the physicochemical, sensory and rheological properties of the jam were determined and optimized. Concentrations of sucrose, pectin and stevia had a significant effect on the color, sensory and rheological properties of the jam. The results showed that none of the linear and interaction effects of the studied factors on the pH of cherry jam were significant. The values ​​of L * (brightness) and b * (yellowness) increased with increasing concentrations of sucrose and stevia, also increasing pectin increased a * (redness) of the jam. The evaluation results of sensory tests showed that the sugar variable plays an important role in improving the sensory parameters of the jam. Examination of the tests resulting from the creep test showed that the sugar factor plays an important role in the value of the parameters G0 and η0. The results show that the viscosity shown by Dashpot Maxwell (η0) can be a good indicator of the effect of sucrose concentration in the jam. Also, G1 and η1 parameters can not be clear indicators for understanding the structural changes in the jam with changes in the concentration of sugar, pectin and stevia. In general, the results of the study showed that using pectin and stevia sweetener can reduce the amount of sucrose in the jam and produce a low-calorie product with optimal quality and desirability index of 0.69 on a commercial scale.