مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 10 (پیاپی 119، دی 1400)

Oleaster Powder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with Oleaster Powder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluated based on response surface methodology (RSM). The results showed that by increasing the level of Oleaster Powder moisture content, ash, fiber, antioxidant capacity, lightness (L *)  and yellowness value (b *) of the samples significantly increased and the amount of fat, protein, carbohydrate, calories and redness (a *) of the samples decreased (P <0.05). Also the water activity was not affected by the factor (P> 0.05).With increasing the level of Oleaster Powder, the firmness and gumminess of breads increased significantly. On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (P <0.05). In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (P> 0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powder had a higher overall acceptance. Finally, the results showed that the sample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.

Cherry tomato as a climacteric product has a short postharvest life and so it is necessary to use methods such as coating to increase its shelf life. Therefore, the aim of the current study was to investigate the effect of fresh Aloe vera gel edible coating concentration (25, 50, 75 and 100% v/v) and storage temperature (5, 12 and 25 °C) on postharvest quality characteristics of cherry tomatoes such as weight loss, titratable acidity, total soluble solids and sensorial properties stored for 24 days and also to study the kinetics of their changes. During the storage period, the weight loss, total soluble solids of all samples increased and the titratable acidity decreased. The use of A. vera gel considerably controlled the quality characteristics changes while the increase in temperature intensified the changes in the studied characteristics. In addition, the use of A. vera gel and low storage temperature reduced the incidence of decay and increased the score of sensory properties. Kinetic studies showed that the changes in weight loss and total soluble solids followed the first-order model and the titratable acidity followed the fractional conversion model. The constant rate of postharvest characteristics changes under different conditions followed Arrhenius equation. Based on the findings of the current study, it seems that applying fresh A. vera gel with 75% concentration and storage temperature of 5 °C improves the postharvest qualitative and sensorial characteristics of cherry tomatoes during 24 days of storage.

Apple is one of the most valuable fruits which is produced and consumed throughout Iran. Fruit processing especially production of dried slices can be considered as a way to increase the value of apples and to prevent wastes. Producing apple slices with proper color and texture has always been one of the goals of producers in this field. In recent years, use of plant extracts has been the interest of many researchers in order to increase the shelf-life of agricultural products. In this study, the effect of grape pomace extracts (0، 100، 200، 300 and 400 ppm) on the phenolic content, antioxidant activity and color of apple slices dried at 47°C in Industrial dryer, 50°C and 60°C in oven were investigated. The results showed, the highest DPPH radical scavenging activity (85.97%), Fe reducing power (1.87 absorbance at wavelength of 700 nm) and phenolic content (245/87 mg of gallic acid equivalents in 100 g of dry matter) were achieved using 400 ppm concentration of grape pomace extracts. Also, the highest sensory score of dried apple slices were achieved at 300 ppm concentration of grape pomace extracts. In general, the results of this study indicated that the effect of Grape pomace extracts on the quality of apple dried slices was significantly positive. Concentration of 300 ppm of grape pulp extract has positive effect on the amount of phenolic complex and antioxidant properties of apple slices and its does not affect its taste.

Eugenia caryophyllata (Clove) has long been used as a medicinal plant to treat infections and prevent food spoilage. In this study, with three methods of hydro distillation, steam distillation and hydro-steam distillation, clove buds were extracted and the yields of these methods were 10.9, 9.9 and 8.3%, respectively, which had the highest efficiency for water extraction method. Essential oils obtained by different methods were analyzed by GC-MS and 17 essential oil components were identified. Among these components, acetic acid, eugenol, eugenol acetate, m-eugenol, caryophyllene, hexadecanoic acid were the predominant components, the amount of which in all three types of essential oils were significantly different from each other. Also, the antibacterial effect of essential oils along with 12 common antibiotics on three types of Gram-positive bacteria (Staphylococcus aureus, Streptococcus mutans, Staphylococcus epidermidis) and Gram-negative (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa) were studied and compared. The results showed that the essential oil extracted with hydro-steam, compared to other extraction methods, has a significant antibacterial effect so that its effect on Staphylococcus aureus from Erythromycin, penicillin, glucosacin, vancomycin, tetracycline, ciprofloxacin, ceftriaxone, ceftriaxone Amikacin and gentamicin were stronger, and the effect was similar to that of ampicillin, tobramycin. In conclusion, obtained results showed that clove essential oil can be used as antimicrobial compenent for different appliactions as well as for food applications.

The aim of this study was to determine the functional groups and qualitative identification, the amount of phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil. Essential factor groups were determined by Fourier transform infrared (FTIR) spectroscopy in the wavelength range of 500–4000 cm-1. Total phenols and flavonoids were measured by Folin-Ciocalteu and aluminum trichloride colorimetry, respectively. Antioxidant activity was also determined by two methods of free radical scavenging DPPH and ABTS. The peaks observed in Lavandula stricta essential oil confirmed the presence of O-H, C-H, C=O, C=C, C-C and C-O functional groups of bioactive compounds. The amount of phenol and flavonoids in total essential oil was 68.60±0.68 mg GAE/g and 19.10±0.52 mg QE/g, respectively. Antioxidant activity was also obtained based on the percentage of free radical scavenging DPPH and ABTS equal to 59.50±0.63 and 67.68±0.53, respectively. The antimicrobial activity of essential oil was evaluated by four methods disk diffusion, agar well, minimum inhibitory concentration and minimum bactericidal concentration. The results of measuring the antimicrobial activity of essential oil by disk diffusion and agar well showed that Gram-positive bacterium Staphylococcus aureus is the most sensitive strain to Lavandula stricta essential oil. The minimum inhibitory concentration of essential oil for Salmonella typhi, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus and Escherichia coli was equal to 3.125 mg/ml and for Bacillus cereus it was equal to 6.25 mg/ml. The minimum bactericidal concentrations for Listeria innocua, Pseudomonas aeruginosa and Salmonella typhi was equal to 100, 200 and 400 mg/ml, respectively, and for other bacteria (Staphylococcus aureus, Bacillus cereus and Escherichia coli) it was more than 400 mg/ml.

Fresh vegetables are important sources of nutrients, vitamins and fiber and their consumption, especially in raw form, has increased in recent years due to special attention to improving the health of society. Today, despite the use of strict disinfection methods in vegetable and salad factories, The problem of microbial contamination, especially Escherichia coli mesophilic bacteria, remains in the summer. The aim of this study was to investigate the possibility of interstitial contamination of vegetables with coliforms and specifically Escherichia coli. In this study, iceberg lettuce and non-disinfected vegetable samples were used as control samples and 4 samples of disinfected lettuce and vegetables were randomly sampled from the production line. Samples were inoculated into the relevant culture medium after disinfection with peracetic acid solution and calcium hypochlorite and then final rinsing with water. To evaluate the surface contamination, after 1, 5 and 20 minutes and also to examine the interstitial contamination Finely chopped face After 20 minutes, a specific test for Escherichia coli was performed. The growth of this bacterium was observed in control samples and very finely chopped vegetable samples. The results of this study indicate the accuracy and adequacy of the disinfection process and the lack of surface contamination and the possibility of interstitial contamination and absorption of this bacterium through the roots and vessels of the plant.

In this study, different concentrations of aqueous extract of Chubak root (at levels of zero, 0.5, 1, 1.5, and 2%) with different concentrations of rosemary essential oil nanoemulsion (zero, 0.5, 1, 1.5, and 2%) was used to optimize the production of biodegradable gelatin-based film. Test responses were statistically significant for all fitted regression models at 99% confidence level. To optimize film production, maximum transparency, contact angle, tensile strength, Elongation at Brake to the point of rupture and minimum solubility, swelling and vapor permeability were evaluating. After fitting the models, the results showed that the effect of aqueous extract of Chubak root and rosemary essential oil nanoemulsion on all responses was significant (P <0.05). Increasing the aqueous extract of Chubak root and nanoemulsion of rosemary essential oil increased the thickness, contact angle and Elongation at Brake to the point of rupture and decreased moisture content, vapor permeability, transparency, solubility, tensile strength and swelling. Based on the results of model prediction and comparison with experimental values, aqueous extract of Chubak root at a concentration of 2% and nanoemulsion of rosemary essential oil with a concentration of 0.77% were obtained as optimal values.

Biodegradability of food packaging materials is one of the most important parameters of modern food packaging industries. Jug cheese is a hard, somewhat acidic and salty cheese that has a dry appearance and has a higher nutritional value than salt water cheese due to the preservation of nutrients in the curd. Therefore, the aim of the present study was to use a biodegradable film of polyvinyl alcohol and pinto bean starch containing cinnamon, garlic and ginger essential oils to improve the physicochemical and sensory properties of jug cheese and compare with conventional packaging. For this purpose, jug cheese in biodegradable biodegradable film based on polyvinyl alcohol / pinto bean starch (80/20 %) containing different concentrations (3.125, 6.25 and 12.5%) of essential oils Cinnamon, garlic and ginger were packaged and their physicochemical and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample. The results showed that the use of essential oils and increasing their concentration in biodegradable film caused a significant increase in moisture content and a significant decrease in weight loss and dry matter in jug cheese samples during storage. Also, with increasing storage time, pH, humidity and weight loss decreased significantly (P<0.05) and the amount of acidity, salt and dry matter increased significantly (p<0.05). The sensory evaluation score of the jug cheese samples packed in biodegradable film containing 3.125% of cinnamon and ginger essential oil after 60 days of storage was higher than the control sample. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can improve the physicochemical and sensory properties of jug cheese during storage and Also prevent environmental damage.

Dark chocolate as a best-selling product worldwide with the main health-oriented ingredients such as cocoa powder and butter, along with a high level of consumer awareness of maintaining and enhancing health, reinforces the idea of ​​enriching all types of chocolate with probiotic strains. The aim of this study was to investigate the effects of the presence of microencapsulated bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium using sodium alginate and resistant corn starch on physicochemical properties including moisture, acidity, water activity, particle size distribution and texture, the plastic and apparent viscosity of probiotic dark chocolate were investigated during storage for 180 days at 4 ° C and 25 ° C to determine the storage temperature. In order to analyze the data obtained from the research, factorial experiment in the form of a completely randomized design was used and the comparison of means was performed by Duncanchr(chr('39')39chr('39'))s multiple range test at the probability level (α = 1%). According to the results, in days 0, 7, 30, 90, 150 and 180 physicochemical, chocolate and rheological properties at two storage temperatures and also between different treatments of probiotic dark chocolate obtained from the strains, no significant difference (P <0.05) was observed. Thus, all three products as probiotic dark chocolate have suitable characteristics in terms of the mentioned characteristics to be present in the consumer market.

Norbixin is the water-soluble part of anatto natural pigment which has healing, anti-cancer and antioxidant properties. The aim of this study was to evaluate the antimicrobial effect of commercial Norbixin 1% (widely used in the food industry) on Clostridium sporogenes, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Bacillus licheniformis. In this study, two methods of Well diffusion and Disk diffusion were used to evaluate the antimicrobial effect of Norbixin (1%) at concentrations of 2, 4, 6 and 8%. The results of the Well method showed that Staphylococcus aureus with 22.74 mm and Clostridium sporogenes with 14.44 mm have revealed the highest and lowest sensitivity, respectively. The results of Disk method showed that the highest mean diameter of Norbixin inhibitory in all tested concentrations is attributed to Listeria monocytogenes with mean diameter of 19.09 mm and then is related Staphylococcus aureus at a concentration of 4% with a diameter of 18.21 mm. It was also observed that in the Disk diffusion method, Norbixin was able to prevent the growth of Escherichia coli (9.09 mm) at concentrations of 4 and 8%. Accordingly, it was found that Norbixin has an inhibitory effect on both gram-positive and gram-negative bacteria, and this effect on gram-positive bacteria was more than gram-negative. Therefore, due to the disadvantages of synthetic preservatives and the unique properties of commercial Norbixin pigments such as natural and safe, having antimicrobial and therapeutic properties as well as good thermal resistance (because of apocarotenoid structure during processing), this pigment can be used as a natural antibacterial preservative and health-giving properties in various foods.

In recent years, the use of natural antimicrobial compounds in food has attracted the attention of consumers and researchers, the two main reasons for this is the excessive and incorrect use of antibiotics due to the selective pressure it exerts on microorganisms It creates resistance to antibiotics, thus increasing a group of microorganisms, including pathogens in food, which are not only resistant to antibiotics but also resistant to food processing and storage methods. Increasing public awareness of the potential negative effects of artificial preservatives on human health versus natural additives has led many researchers to focus more on the use of natural preservatives in food. Many compounds obtained from natural sources have antimicrobial properties and can be used to maintain food safety. Today, the use of food preservatives has become a necessity that plays an important role in the storage and transportation of food. The goals of adding preservatives to foods are to preserve the appearance of the food, to help preserve the organoleptic properties, and to increase the shelf life of the food. In this review article, we will examine the antimicrobial activity of some natural compounds obtained from different sources and their mechanism of action.

By controlling dehydration and rehydration conditions, optimal reconstitution properties can be achieved. Therefore, mathematical models that describe the kinetics of moisture removal and moisture uptake are important in designing and optimizing that process. In this study, the drying process of pear slices at 5 different temperatures was investigated and the effective diffusion coefficient of the samples was determined. Drying data were also fitted with 9 mathematical models. The hydration process of the dried samples at 50°‌C was also fitted with 4 different models. The results showed that the effective diffusion coefficient has an increasing trend with increasing temperature and its temperature dependence can be described by Arrhenius equation. Among the dehydration models, two models (logarithmic and Weibull) were better than other models in predicting changes in sample moisture during drying and the best model for the rehydration process was Peleg model. In the last step, the temperature dependence of the constants of these equations were fitted with Arrhenius and exponential decay models.

Persian Shallot is a vegetable and at the same time a rare medicinal plant with a short shelf life. Edible coatings increased shelf life and maintain the quantitative and qualitative characteristics of some vegetable crops in the post-harvest stage. In this study, the effect of different amounts of chitosan (0.5, 1 and 2%), gelatin (0.25, 0.5 and 1%) and aloe gel (50, 75 and 100%) as edible coatings on fresh-cut persian shallot during 14 days of storage under refrigerated conditions (4±1 °C and 75-80% relative humidity) were investigated. The weight loss, pH, flavor index and total soluble solids during storage in coating treatments compared to control samples showed significantly less increase and amount of ascorbic acid, titratable acidity, pyruvic acid, total antioxidant capacity, total phenol, and soluble carbohydrates, showed significantly less decline. In this study, it was observed that edible coatings of chitosan (2%), gelatin (1%) and aloe gel (100%) had the greatest effect on maintaining the shelf life and quality properties of fresh-cut Persian shallot, respectively. According to the results obtained of this study, chitosan coating (2%) is recommended as a more suitable coating for fresh-cut Persian shallot.

In this research, cantaloupe slices were divided into two groups, cantaloupe slice thickness of 5mm was divided into two categories: The first set without pre-treated and second set pre-treated with an ultrasound treatment for 15 min at 30 ° C in the hot air dryers once a constant temperature of 60, 70, 80°C and then the temperature was two steps. Two-step drying at first samples treated with 80°C and after a decline of 50 percent moisture product temperature to 50, 60 and 70° C was reduced. Finally Color changes and browning index products were examined. Results showed that the in density of browning the samples were dried at 70° C and were pre-treated with ultrasound was observed. Effect of ultrasound treatment on their diction changes color was significant and all treatment was ultrasound in both drying methods showed less discoloration. The use of ultrasonic pretreatment resulted in better tissue retention and further water absorption.

In this research, a combined photovoltaic / thermal solar dryer containing phase change materials (PCM) was designed and fabricated for drying mint leaves. The performance of this dryer was evaluated under the climatic conditions of Mashhad city with a longitude of 59.62 and a latitude of 36.26. The components of this dryer mainly include: photovoltaic panel, solar collector, blowers, phase change material chamber containing paraffin wax and drying chamber. Solar dryer and natural drying in shade as two different drying types were used to perform experiments on mint leaves. The initial moisture content of the mint leaves was 80% which reduced to 12%. The required drying time for the combined solar drying and natural drying was 290 minutes and 1560 minutes, respectively. Eight thin layer drying models available in the literature were fitted to the experimental data in which the Two-term model and the Wang and Singh model were the best fit models for natural and combined solar drying respectively. These models have the highest correlation (highest coefficient of determination and least root mean square error and Chi-square) with the experimental moisture ratio among the other models.

Cheese is a dairy product that is susceptible to contamination by pathogenic and spoilage microorganisms. Microbial contamination can reduce its shelf life and Cause serious health risks to consumers. Thymus vulgaris essential oil has high antioxidant and antimicrobial activity and can improve and enhance the storage time of food systems. In order to evaluate the effect of thymus vulgaris essential oil on physicochemical, microbial and sensory properties of cream cheese, different percentages of thymus essential oil (0, 0.005, 0.01% and 0.015%) were added to cream cheese. Cheese sample were analyzed in the first, fourth and seventh weeks of storage. The results showed that Changes in essential oil percentage had significant effect (P<0.05) on acidity, dry matter, adhesiveness, IC50 and peroxide. With increasing essential oil percentage, a decrease in the level of acidity, adhesiveness, peroxide and IC50 was observed. Changes in essential oil percentage had no significant effect (P<0.05) on pH, fat, hardness and protein content of cheese. The results showed that storage period had a significant effect (p<0.05) on acidity, pH, dry matter, IC50, peroxide, adhesiveness, but had no significant effect (P<0.05) on protein, fat and hardness. During the storage time, Acidity, dry matter, protein and IC50 increased and pH and adhesiveness decreased. The addition of thymus essential oil did not have a significant effect (P<0.05) on coliforms but significantly decreased (P<0.05) mold and yeast and total count. The results showed that the addition of essential oil to cheese did not have a significant effect on color and texture but had a significant effect on taste and acceptance of cheese and improved the taste and acceptance. High percentage of essential oils reduced the sensory characteristics of cheese. In general, the treatment containing 0.005% essential oil was the best treatment for the sensory properties.

Synthetic preservatives, especially nitrite in food, are considered to cause chronic diseases to the human body because of their toxic effects. The per capita consumption of meat products in Iran is 2.5 to 5.5 kg per year, and due to the lifestyle changes of the Iranian families, this consumption is ascending. Therefore, cumulative intake of this preservative could be a warning. By replacing all or a part of nitrite with natural preservative its usage could be eliminated. The aim of this study was to prepare a mixture of natural preservatives from three plant extracts, i.e. clove, eucalyptus and rosemary. To this end, the hydroalcoholic extracts of the plants were obtained and then mixed in a ratio of 3:1:1 of Cloves, Eucalyptus and Rosemary, respectively. Later, Then the mixture was dried on a magnetic stirrer at 50 °C and finally turned into powder by a laboratory mill. Antimicrobial, antifungal, antioxidant properties as well as cytotoxicity effects of the mixed extract were evaluated. Six samples of the chicken sausages were produced with different ratios of the natural preservative to nitrite including 5:0, 4:1, 3:2, 2:3, 1:4 and 0:5. All the samples were evaluated in the terms of color, sensory properties and microbial indices at the periods of 15 and 30 days at 4°C. The results showed that the natural preservative had antimicrobial, antifungal and antioxidant properties and the sausage sample contains 100% natural preservative in terms of sensory properties, microbial indices and color evaluation was the most desirable one. The findings of the present study suggest the application of the clove, eucalyptus and rosemary mixed extract suggested as a safe alternative in chicken sausages and other meat products in food industry.

In the present study, the effect of chemical refining process on the oxidative stability of Bene kernel oil during 32 hours of thermal process at 170 ° C was investigated. Examination of fatty acid structure showed that the amount of trans fatty acid was very small after the thermal process. The trend of changes in tocopherol and polyphenolic compounds during the heating process was different from other studies. The rate of tocopherol changes increased at the end of the thermal process in crude, degummed and neutralized oils and decreased in bleached and deodorized oils. The reason for the increase in tocopherols was related to their regeneration process. Also, the amount of polyphenolic compounds after the thermal process compared to the zero moment was largely in line with tocopherol changes. The reason for the increase in phenolic compounds was related to the breakdown of these compounds and their becoming simpler compounds. Examination of oxidation stability tests (conjugated diene vlue and p-anisidine value) also showed that crude kernel oil was the most stable sample, followed by degummed, neutralized, deodorized and bleached oils, respectively. The reason that the decolorization step caused the lowest oxidative stability in Bene kernel oil can be attributed to the greatest reduction in the amount of tocopherol compounds in this oil sample compared to the zero moment. Also, the trend of changes in antioxidant activity was largely consistent with changes in antioxidant compounds.

Millet is a rich source of essential amino acids, vitamins and minerals. Also, Malva extract has phenolic compounds, antioxidant and antimicrobial properties. The purpose of the first part of this study was to investigate the effect of replacing part of wheat flour (0, 15, 30, 45 and 60%) with millet flour in cookies. In this section, technological characteristics (moisture, specific volume, porosity and texture) were evaluated. In the second part, in order to produce functional cookies, antioxidant and microbial activity and sensory properties of the selected sample in the first part were affected by 0, 100, 200, 300, 400 and 500 ppm of Malva extract. The results showed that the sample containing 15% of millet flour was the best cookie of the first part with the highest specific volume (1.73 cm3 / g), porosity (22.1%) and moisture (10.15%) and favorable texture (3.28 N) during two months of storage. The results of the second part showed the total phenol content increased from 1.6 to 53.5 mg / g by increasing Malva extract in the cookie formulation. However, the antioxidant activity of the sample containing 500 ppm of Malva extract increased from 12.1% to 61.2% compared to the control. The samples containing more than 200 ppm of Malva extract didn’t have mold and yeast during two months of storage. Also, the samples containing 100 to 300 ppm Malva extract obtained the highest color, texture, odor and taste score in the sensory evaluation. Therefore, samples containing 85% wheat flour, 15% millet flour and 300 ppm of Malva extract can be offered to the bakery industry as a functional cookie.

The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

Bread is an important and influential element in our Iranian culture of nutrition and lifestyle. This study addresses the sociological explanation of the consumption of this essential commodity among the citizens of Tehran. The statistical population consists of all the citizens of Tehran living in areas 3, 7 and 19. 184 people were questioned and data were collected through a questionnaire. Data analysis method is Structural equation modeling that has been one of the few multivariate methods. Data collected has been analyzed through the Amos software. Accordingly, a theoretical model is estimated in which economic, cultural and social capital (social trust) forms external and independent variables, and the bread consumption variable is also included as an internal variable dependent on the model. Also, the lifestyle variable plays the role of mediator variable in the model. The basis for the formation of this theoretical model has been Pierre Bourdieu. The findings show that, in general, experimental data supports theoretical model. That is, bread consumption can be explained within the framework of the model. Among the different hypotheses of the hypothesis that have shown the relationship of lifestyle and social trust with the consumption of bread have been confirmed. Other variables are directly related to the consumption of bread, but this relationship is weak and therefore their related hypotheses are not statistically valid. Of course, two variables of cultural capital and economic capital have a significant relationship with the variable of lifestyle. This could mean their indirect impact on the bread consumption variable.

The grains of agricultural products are mainly disposed as waste. In order to solve the food crisis caused by the growing population, today it is more important to pay attention to food waste as a valuable source of nutrition. Therefore, the aim of the present study was to prepare a drink from melon seed (Cucumis melo cv. Khatooni) and evaluate its nutritional and sensory properties. Therefore, melon seeds were first turned into flour and then water, sugar and flavoring were added to prepare the drink. After that, chemical composition analysis, mineral elements, antioxidant compounds, anti-nutritional compounds and sensory evaluation were performed on the produced sample. The total energy of the drink was also determined. The results of nutritional evaluation of produced drink showed that this drink is a rich source of protein (1.3%), minerals such as potassium (126.48 mg / 100g), magnesium (101.48 mg / 100g) and calcium (11/11). 81 mg / 100g). In addition, it contains antioxidant compounds with the following order: total phenol (66.78 mg / 100g), flavonoids (35.93 mg / 100g), tocopherol (17.35 mg / 100g), vitamin C (6.04 mg / 100g) and carotenoids (1.45 mg / 100g). The total energy of the drink was measured as 75.28 Kcal / 100ml. Since the anti-nutritional compounds of the prepared drink were very small and also due to the high score of general acceptance (4.3 out of 5) and its nutritional compounds, this drink can be considered as a new and nutritious product to meet the nutritional needs of people.

Given the concerns regarding the use of synthetic antioxidants in the food industry, it seems necessary to identify and use substances containing natural antioxidants. Protein-containing wastes are one of these substances from which antioxidant compounds can be extracted in various ways. The aim of this study was to compare and comprehensively evaluate the antioxidant activity of bioactive peptides produced from three sources of waste including fish (FPH), poultry (PPH) and shrimp (SPH) with flavourzyme enzyme. Therefore, post-production bioactive peptides from these three sources were compared in term of all common and uncommon antioxidant tests in the food industry. The results showed that the peptides produced from these three sources (with the same enzyme and degree of hydrolysis) were different in terms of antioxidant activity. In free radical scavenging activity tests of DPPH and ABTS, linoleic acid peroxidation inhibition and metal chelating power, SPH was significantly higher than the other two proteins (p<0.05). The values of these four indices in SPH were measured 87.45±1.38%, 79.26±0.59%, 94.56±1.62%, and 71.49±0.37 %, respectively. There was no significant difference between SPH and FPH regarding ferric ion reducing power and hydroxyl free radical scavenging activity (p>0.05). Also, FPH and PPH did not show significant differences in terms of ABTS free radical scavenging activity index (69.15±0.85% and 68.44±1.93% respectively). In general, based on the results of the tests, in the present study, bioactive peptides produced from shrimp wastes (SPH) had the highest antioxidant activity. Peptides from fish wastes hydrolysis (FPH) was ranked second. In almost all tests, the lowest antioxidant activity was related to poultry wastes peptides (PPH).

In the present study, the antioxidant properties of different molecular weight fractions and different concentrations of protein hydrolysate from Common carp (Cyprinus carpio) head were investigated. Fish heads were hydrolyzed by Alcalase enzyme (1% v/w) at 55˚C and pH 8 during 180 min. The supernatant was fractionated to three different molecular weight fractions of <3, between 3 and 10 and >10 KDa by ultrafiltration. The results showed a significant difference between DPPH radical scavenging activity of the different molecular weight fractions, and the highest and the lowest values ​​were observed in the fractions of 3-10 and less than 3 KDa, respectively (p <0.05). The fraction with molecular weight of 3-10 KDa showed the lowest IC50 (1.15±0.015 mg/ml) for DPPH scavenging activity.  As the concentration increased, ferric ion reducing power of all molecular weight fractions were increased, and the highest value was observed in the molecular weight of more than 10 kDa (p <0.05). Significant differences of ABTS radical scavenging activity were observed between the different molecular weight fractions at all concentrations, and the highest and the lowest values ​​were observed in the molecular weight fractions of 3-10 and less than 3 kDa, respectively (p <0.05). The molecular weight fraction of 3-10 kDa, exhibited the lowest IC50 value for ABTS radical scavenging activity (1.1±0.01 mg/ml). In general, according to the positive function of Common carp head protein hydrolysate at different concentrations and different molecular weights on DPPH and ABTS radical scavenging activity and ferric ion reducing power, it can be stated that this protein hydrolysate can be considered as a natural antioxidant for use in the food industry or animal, poultry and aquatic feed.

Among of the emerging methods to increase the efficiency of oil extraction from oilseeds, the use of ultrasound has attracted the attention of researchers. In this study, bath ultrasound with frequency of 37 kHz was used and the variables included times of 30, 60 and 90 minutes and temperatures of 35, 45 and 55º C. Some physicochemical analysis were tested on the extracted oil and the remaining meal, and compared with the results of the traditional method (Soxhlet). Maximum oil efficiency in the ultrasound-assisted extraction (UAE) method was 17.4%. Ultrasound pretreatment did not have much effect on the composition of fatty acids, iodine value, refractive index and saponification value of the oil. However, the amount of free fatty acids, phosphatide and peroxide value increased with increasing time and temperature of pretreatment. The results of meal analysis showed that ash, crude fiber and crude protein were not affected by ultrasound. Trypsin inhibitory activity (TIA) was also measured and it was found that safflower seeds studied in this Research did not have TIA. The effect of this pretreatment on the urease activity was significant (P< 0.05) and reduced the activity of this enzyme, which is an undesirable and anti-nutritional factor. The results showed that UAE had no adverse effect on protein solubility of meal, and increased it under optimal conditions. The use of ultrasound pretreatment under optimal conditions increased the oil efficiency and reduced the extraction time, compared to the traditional method (Soxhlet), without having an adverse effect on the physicochemical properties of the extracted oil and residue meal.

Cheese is a potential food carrier of probiotic microorganisms to the human gastrointestinal tract due to its dry matter, fat and higher pH. Due to the emphasis of health organizations on promoting the consumption of healthy dairy products and consumersdesire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacter bifidum, Enterococcus fascium was studied singly or in combination. Survival characteristics of probiotic strains log cfu / g; Effective compounds in aroma including (acetaldehyde, diacetyl) and sensory evaluation including scores (odour and flavor) were evaluated during the 60-day ripening period.The treatments used in this study included treatments A: ordinary UF cheese as a control treatment, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium and D: Probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium.The results of this study showed that the rate of survival of probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all treatments had more than 106 cfu/ g with probiotic bacteria. The amount of acetaldehyde in the whole treatment increased during 60 days of storage period. The amount of diacetyl increased only in treatment A (control) during the 60-days of storage period and a decreasing trend was observed in other treatments. The sensory score for odour of all treatments increased during the 60-days of storage period. Sensory score for flavor increased during 60-days of storage period. In general, according to the survival, aroma and sensory evaluation characteristics, treatment D had relatively better characteristics compared to other treatments.

Meat and meat products are susceptible to microbial and chemical contamination, and microbial growth and oxidation of fats are major causes of spoilage. The use of films and food coatings, mainly due to their ability to create a combination with the properties of preventing moisture evaporation, oxygen penetration, preserving the taste, smell and color of food, increases their quality and shelf life. Medicinal plants are valuable natural resources that are considered by developed countries today. One of the most important and valuable medicinal plants is lemongrass, which has strong antioxidant and antimicrobial potential due to its phenolic compounds and sulfur-containing substances. In this study, beef minced meat was coated with oral sodium alginate coating containing lemongrass extract (0, 0.5, 1 and 1.5%) and in a 14-day period, the total count of mesophilic and cold bacteria as well as PV, TBA , PH and sensory properties of ground beef were evaluated. In data analysis, the results showed that pH, PV, TBA increased significantly during maintenance (p <0.05). However, oral coating containing 1.5% of lemon extract showed the greatest effect against controlling the increase of pH, PV, TBA and counting of mesophilic bacteria and cold-blooded bacteria during storage. Coverage with different ratios in sensory evaluation affected all sensory properties of the samples. So that the highest general acceptance score was related to the coating with 1.5% of lemon extract. As a result, alginate coating containing lemongrass extract can delay microbial spoilage and oxidation in minced beef and improve the sensory properties of minced meat during refrigerated storage.

In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.

Doogh is a traditional Iranian drink prepared by adding water and salt to yoghurt and sometimes flavoring. Instability a major problem which is the result of low pH (<4.00) and aggregation of caseins. The aim of this project is to distinguish the effect of psyllium husk hydrocolloid on the stability and sensory properties of Doogh. In addition, two different edible color added to the product to enhance sensory properties by vision attraction. Hydrocolloid added in three concentration (0.25, 0.75 and 1.25%) and edible colors (β-lain and curcumin) were used for 5, 10 and 15% in samples. Serum separation, zeta potential, flow behavior, Colorimetry and sensory properties was measured during this research. Results obtain that as the concentration of hydrocolloid increase, instability in Doogh decrease and the most stable sample contains 1.25% hydrocolloid (the highest) and 5% color (the least), measurements of zeta potential also showed the same results. In sensory analysis, hydrocolloid and color at the level of 1.25% and 10%, respectively, achieve the highest scores.  Viscometry measurements showed that, Newtonian behavior of Doogh samples isnchr(chr('39')39chr('39'))t affected by hydrocolloid concentration. Finally, we conclude that the best sample, that shows the best results in all measurements, contains 0.75% hydrocolloid and 10% for both edible colors.

The meat products industry in the country has a history of more than 90 years. There are currently about 170 meat processing factories in Iran with a nominal capacity of more than 1.5 million tons per year, which is currently less than one third of this amount due to the economic and health conditions caused by the Covid-19 pandemic. The industry has faced many challenges over the years, including competition with other food processors and negative publicity about the unhealthiness of these products. On the other hand, technological advances in the food industry have made it difficult to stay in the market. Therefore, in order to survive the meat products industry in the market, it needs to change existing products or make new products by using management and knowledge transfer, as well as supporting applied research for correct information. In order to stay and succeed in the market, one must pay attention to the tastes and expectations of consumers and the factors influencing the development of a new product, especially the commercialization index, i.e. the technologyy readiness level. Knowledge management and knowledge transfer are among the approaches that need to be considered by the meat products industry and knowledge bases (organizations / research centers and universities). This article looks at the current situation of the meat products industry in the country and the existing challenges by introducing the process of developing new products and the need to use management and knowledge transfer in the industry for the success of these products in the market. Therefore, the nature of this article is qualitative and of an applied type, which has been written in the manner of documentary studies, reviewing sources and analyzing the existing conditions, and according to the authorchr(chr('39')39chr('39'))s experiences of about three decades in the meat products industry.