مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 11 (پیاپی 120، بهمن 1400)

The ultrasound process is a non-thermal method of extraction, and due to its effective effects on food storage and processing its use is increasing. Therefore, the aim of current study was to investigate the effect of ultrasound waves on phenolic and flavonoid compounds extraction of lemon peel extract. In this method in order to evaluate the phenol and flavonoids extraction and to assess the inhibitory power of DPPH free radicals, three different water solvents, 70% ethanol and 80% methanol were used. Then, the best solvent for the extraction of these compounds at of 30, 60and 90 moments were compared. The software used for analysis of variance and comparison of means was SPSS. According to the results, the strongest and weakest solvent for the extraction of bioactive compounds were 70% ethanol and water, which was 8.202 and 6.95 mg, equal to Gallic acid per grams of dry extract of phenolic compounds, 4.61 and 3.74 mg equal to quercetin grams of compound flavonoids dry matter and 87.468 and 70.213 percent of the inhibitory power of DPPH-free radicals. In 70% ethanol solvent, a significant difference was observed between 30, 60 and 90 moments for extraction of effective compounds, and 90 and 30 minutes, respectively, had the highest and lowest extraction rates of the compounds, respectively. In each extraction method, the amount of extraction of bioactive compounds was different depending on the solvent and 70% ethanol solvent was the best extraction method.

Nowadays, cold atmospheric pressure plasmas are used as an efficient method in food industries. The advantage of plasma method compared to other method are high productivity, cost-effectiveness and reduction of harmful chemical pollutants. In this study, cold atmosphericpressure dielectric barrier discharge plasma in surface and volumetric treatment mode was produced, and its effect on the physical and chemical properties of saffron was investigated. For this purpose, after the production and characterization of plasma structures including electrode structure, electrical properties and optical emission spectroscopy, the influence of these structures on the physical and chemical properties of saffron was investigated. At first, the effect of surface and volumetric plasma treatment on degradation of Escherichia coli bacteria was investigated. The results showed that surface dielectric barrier discharge plasma treatment with high treatment time has a great effect on inactivation of Escherichia coli. Then, the effect of surface and volume treatments on the main properties of saffron including crocin, picrocrocin and safranal were investigated. The results showed that surface and volumetric plasma treatment increase the main properties of saffron,surprisingly.  Finally, the effect of surface and volumetric plasma treatments on increasing harmful substance in saffron including nitrate and ammonium was investigated. The results showed that volumetric treatment of plasma due to direct processing increase the harmful substances in saffron, including nitrate and ammonium. According to the results of this research, it can be concluded that the dielectric barrier discharge in surface treatment mode has advantages against volumetric treatment. The latter suffers from harmful by-products. In this regard, the surface treatment of saffron is  preferable to volumetric

Cell membranes are the main preventive of intracellular solute extraction. Mechanical destruction and thermal treatment are pre-treatment methods commonly used to destroy cell membranes and facilitate the release of solute into the solvent during the extraction. However, the overall rupture of membranes requires excessive heating that leads to altering plant tissue, passing solid materials through membranes (such as pectin in sugar production) to the adjacent solvent, and altering the chemical structure cell walls by hydrolytic reactions which itself requires further purification cost. Applying a pulsed electric field (PEF) with low heat treatment of products significantly enhances mass transfer into the biological tissues of food crops, which leads to saving  much time and energy. In this study, extraction of sugar from carrots under both different pulsed electric field conditions (including  field strengths of  250, 750, and 1250 V/cm and number of 10, 45, and 80 pulses) and thermal treatments (20, 45, and 70ºC) was investigated based on full factorial design experiments. Carrot slices treated with PEF were suspended in water at the desired temperature and liquid to solid (L/S) weight ratio of  2. Immediately after the PEF treatment, a significant increase in the solute extraction was observed because of the cell membrane permeability, which led to the enhancement of solute convection on the surface of the tissue.

The aim of this study was to investigate the effects of sodium caseinate (SC) edible coating enriched with Rosmarinus officinalis essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during 20 days of refrigerated storage (4±1˚C).  Aqueous solutions of sodium caseinate (SC) 8% (w/w) were prepared in the form of 4 treatments of SC without essential oil and SC with rosemary essential oil in three concentrations (0.25%, 0.5% and 1% (v/w)), then applied as a coating on the rainbow trout and refrigerated for 20 days, and every 4 days, chemical (pH, total volatile basic-nitrogen, thiobarbituric acid and peroxide value) and microbiological (total viable count and psychrotrophilic count) analysis were performed on them. The results showed that control samples exceeded the acceptable limit of microbiological and chemical values on around days 12, while SC+1%R samples exceeded the acceptable limit after 16 days of storage and did not exceed the peroxide value and thiobarbituric acid limit even after 20 days of storage. This study showed that Sodium casein coating has an inhibitory property against oxygen and the use of rosemary essential oil in its composition reduces the oxidative, chemical and microbial spoilage of rainbow trout.

Oxidation of fats and oils leads to the production of harmful substances that endanger the health of the consumer. In the present study, the antioxidant activity of mountain watermelon fruit extract was investigated. Extraction was performed by ultrasonic extraction with the help of solvent (ethanol). In this study, the extraction process was performed by ultrasound technology with 3 levels of 20 tests, by the response level method. The results of statistical analysis were reported in optimal conditions, time of 18.62 minutes, sound intensity of 84.56 khz and temperature of 49.52 ° C and extraction efficiency of 34.456 8456%. Under these optimal conditions, the amount of phenolic compounds and free radical scavenging power of the extracts at concentrations (100, 200, 200, 400, 800 ppm) were measured by Folin and DPPH tests, and then the extract was concentrated at concentrations (100, 200, 400, 800, 800 ppm). Samples of soybean oil without added antioxidants and parameters of peroxide index, thiobarbiotic acid index (TBA) were compared with samples of soybean oil containing 200 ppm synthetic antioxidants (BHT) and control sample. The results showed that with increasing the concentration of mountain watermelon extract in soybean oil from 800 to 100 ppm, the index of peroxide, thiobarbiotic acid index (TBA) decreases and the concentration of 800 ppm of the extract due to higher levels of antioxidant compounds is more effective in inhibiting free radicals.

Due to the need of consumers to produce health food products, in this study, the effect of adding gum arabic, guar and lecithin on the quality and survival characteristics of probiotic bacteria in probiotic breakfast chocolate was investigated. The results showed that the addition of guar gum and lecithin on tissue properties (tissue firmness and viscosity) and on the survival of probiotic Lactobacillus plantarum was significant (p <0.05). Addition of gum arabic had no significant effect on texture firmness and viscosity (p> 0.05). Also, the effect of simultaneous addition of gum arabic and lecithin in the breakfast chocolate formulation did not significantly increase the survival of the probiotic bacterium Lactobacillus plantarum (p> 0.05).

Celiac is an immune-mediated disease where genetically predisposed individuals exhibit intolerance to peptides released from wheat gluten. Patients with celiac disease are unable to consume the foodstuffs containing gluten. As a result, the production of gluten-free products has received extensive attention for researchers. In this study, production of traditional gluten-free bread as treatment control (50% corn flour + 50% rice flour), treatment 1 (35% rice flour + 35% corn flour + 10% wheat germ flour + 5% mung bean flour + 15% lentil germ flour), treatment 2 (20% rice flour + 20% corn flour + 25% wheat germ flour + 15% mung bean germ flour + 20% lentil germ flour), treatment 3 (5% rice flour + 5% corn flour + 35% wheat germ flour + 20% mung bean flour + 35% lentil flour) were studied. Statistical analysis of data obtained from moisture, fat, protein, total ash, salt, calcium, pH, sensory characteristics showed that replacing rice flour and corn flour with wheat germ flour, lentils, mung bean The desired effect had significant effect on all parameters tested (P < 0.05). Comparison of the treatments with the treatment control showed that treatment 3 had the highest amount of wheat germ, lentil and mung bean flour had the highest amount of fat, protein, calcium, pH, salt and the lowest amount of moisture and had the highest score in sensory analysis.

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder  at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of gluten-free cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N( and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample.

In this study, qualitative traits and bioactive compounds of edible oil that extracted from three olive promising genotypes (T2, T7, and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop seasons (2017-2018). Edible oil quality traits including free fatty acids (FFA), peroxide value (PV) and extinction coefficients (K232 and K270), total chlorophyll, total carotenoids, total phenols, total flavonoids and antioxidant capacity were measured. The results of analysis of variance of year Í cultivar / genotype on oil qualitative traits showed that their interactions on all traits except K270 were significant at 1% probability level. The results showed that edible oil of T7 genotype (0.79% as oleic acid) and Zard cultivar (0.43% as oleic acid) in 1997 had the lowest and highest FFA contents, respectively. Edible oil of T7 in 2018 (17.22 m Eq / kg of oil) and T2 in 2017 (96.67 m Eq / kg) showed the highest and lowest PV levels, respectively. The K232 extinction coefficient of T18 oil was the lowest in both years (0.8 and 1.03 for 2017 and 2018, respectively). Edible oil of Zard cultivar had the highest amount of total phenol in 2017 (243.94 mg gallic acid per kg of oil). T7 genotype had the highest amounts of total flavonoids in 2018 )21.45 mg of quercetin per kg of oil(. Koroneiki cultivar with 90.55% had the highest antioxidant capacity in 2017 and T7 genotype with 41.65% had the lowest value of this index. T2 genotype in both years in terms of antioxidant capacity was in a statistical group with commercial cultivars.

In order to increase the per capita dairy products in a society, it is necessary to produce a variety of products with high sensory desirability. Therefore, this study was conducted to identify lactic acid bacteria in traditional Quchan cheese and use them in the production of mozzarella cheese. For this purpose, the production of three types of mozzarella cheese using traditional Quchan cheese, industrial starter and fantasy essence was studied. The results of microbial culture and biochemical tests of primary cheese during different stages showed that the total number of lactic acid bacteria increases with increasing the passage stages. Among the lactic acid bacteria in Quchan traditional cheese, gram-positive, catalase negative and hemofermentative bacteria with the ability to grow at 10 and 45° C and at a salt concentration of 5.6% and a pH of 6.9 were identified, indicating the presence of the genus is Enterococcus. Also, despite the confirmation of gram-positive, catalase-negative and hemofermentative cocci, none of the samples had a tetrad structure, indicating the absence of Pediococcus. On the other hand, no gas formation was observed in any of the Durham tubes, so the presence of Leuconostoc was also evaluated negatively. In the study of sensory properties, the effect of starter type (commercial starter, traditional starter) on the taste, salinity, sourness and overall acceptance of samples was significant. The results showed that the samples produced with Quchan traditional starter are more acceptable in terms of salinity, sourness, taste and overall acceptance. According to the results of sensory evaluation, in the production of mozzarella cheese, traditional Quchan cheese can be used as a starter along with commercial starter

Quality losses during blanching can be minimized by adequately selecting the time-temperature schedule. In this study, the blanching process of blackberry fruits at 3 selected temperatures were investigated. The thermophysical properties were estimated based on the chemical composition of the sample. Convective heat transfer coefficient was also estimated using a new novel technique called inverse problem method. In order to determine the best model that can describe the shape of the fruit and predict accurately temperature changes during blanching, three analytical models based on solution of Fourierchr(chr('39')39chr('39'))s second law for heat transfer on regular shapes (sphere, 2D rectangle and finite cylinder) and a numerical model based on the real geometry of the sample were developed. The results showed that among the analytical models, the two-dimensional rectangle can better predict temperature changes at the center point of the sample than others. However, the developed numerical model was recognized as the best model due to the highest coefficient of determination (R2>99) and the lowest root mean square error (RMSE=0.37). By applying this model, temperature variations in the fruit can be predicted with high accuracy as a function of internal (thickness, and chemical composition) and external variables (temperature, and water bath velocity).

Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets.

This study aims to evaluate the effect of active edible starch-based coating containing garlic and lemon peel essential oils with 0, 1, 2 and 3% levels as biopreservative to maintain the microbial quality of Barred mackerel (Scomberomorus commerrson) fillet during 12 days at 4 ºC. The relative influence of active starch coating on pH, peroxide value (PV), thiobarbituric acid (TBA), color parameters (L*, a and b), microbial characteristics (total viable count, psychrophilic bacteria, Pseudomonas fluorescens and E. coli O157: H7) and sensory properties were assessed. Results revealed that using the starch-based coating containing essential oils led to the reduction of both pH changes and L* index, and the increase of b, PV and TBA indices. However, the treated samples with a higher levels of essential oils had less color changes during the storage time. The results of oxidative stability analysis showed that by increasing the level of essential oils and storage time, the PV and TBA indices decreased and increased, respectively. The tested microbial indices in all samples also increased during storage time. Moreover, by increasing the concentation of essential oils and storage time, the growth of microorganisms diminished and increased, respectively. Based on the sensory evaluation, using the high levels of essential oils increased the sensory properties. In conclusion, utilization of 3% garlic essential oil as biopreservative in the structure of active edible starch-based coating resulted in desirable physicochemical, microbial and sensory properties in Barred mackerel fillets.

In the current research, the effects of different ohmic assisted hydrodistillation (OAHD) parameters including voltages gradient (5, 15 and 25 v/cm), extraction time (30, 75 and 120 min) and NaCl concentrations (0.5, 1 and 1.5%) on the extraction yield, energy consumption and total phenol content (TPC) of Salix aegyptiaca L.essential oil were investigated, and then compared with conventional hydrodistillation (HD). Finally, artificial neural network (ANN) modeling is utilized to predict kinetics of essential oil extraction. Result revealed that extraction time and voltage gradient had significant effect on extraction yield, energy consumption and TPC (p<0.05). Extraction yields of essential oil obtained by OAHD and HD were 0.119 ± 0.012 and 0.081 ± 0.01, respectively. There was no significant difference (p>0.05) between specific gravity, refractive index and TPC of essential oil of OAHD and HD methods, however IC50 of essential oil extracted by OAHD was significantly higher than essential oil obtained with HD method (p<0.05). To design the ANN model, voltages gradient, extraction time and salt concentrations and their interactions were considered as input vectors while the extraction yield of essential oil was considered as the model output. The results showed that the best prediction performance belonged to 3-9-8-1 ANN architecture (RMSE=0.036 and R2=0.99). Therefore, it can be concluded that the OAHD method is applicable for S. aegyptiaca L. essential oil extraction and ANN model is an efficient quantitative tool to predict the kinetics of essential oil extraction.

Mixing wheat flour with other food sources in order to achieve useful nutritional properties to improve physiological and metabolic effects of Cereal products is highly significant. Flour tortilla is a light, flat, non-fermented, and round bread which is mainly made of wheat, Corn and barley flour. In this research, the Mixture Design Technique was used to analyze the effect of simultaneous replacement of soy flour and whey powder on textural and sensory properties of flour tortillas. The independent variables were wheat flour (٪0-%100) soy flour (5%-15%) and whey powder (2 - %%10) .The results show that changing the ratio of all variables had significant effects on the physicochemical properties studied, statistically. By increasing the replacement level a decrease in Aw of product was observed. So that, use of whey powder and soy flour in their highest proportion, significantly reduced the sample thickness whereas adding high proportion of wheat flour led to the production of thicker samples. The results from the TPA tests revealed that there is a meaningful relationship between all variables and texture properties. Samples containing less whey powder demonstrated better mouthfeel and taste. Finally, optimization displayed  that the best formulation of the production of protein-rich tortilla contains 83.2% wheat flour, 12.6% soy flour and 4.2% whey powder.

Co-encapsulation of Lactobacillus acidophilus and Tuna oil rich in omega-3 fatty acids using Soy protein isolate (SPI) and Arabic gum (GA) as wall materials was studied through the complex coacervation method. The microcapsules were dried separately by freeze and spray drying. The optimal conditions for the coacervation between soybean protein isolate and gum Arabic as functions of pH, SPI/GA ratio and total concentration of biopolymers were investigated using zeta potential, turbidity, and coacervation yield assays. The highest coacervate yield was achieved in the total concentration of biopolymers 2% (w/v), SPI/GA ratio 60:40 and pH=4, and the highest coacervation yield was 79.22±1.75%. Lactobacillus acidophilus (La-5) viability was significantly (p˂0.05) higher in freeze-dried microcapsules in comparison with spray-dried microcapsules. Omega-3 fatty oil improved significantly (p˂0.05) the viability of probiotic bacteria during 60 days storage in ambient temperature and gastrointestinal conditions. The size of L. acidophilius containing microcapsules and co-microcapsules (SPI-P-O-GA) were 1.19±0.19 and 4.42±0.14 µm, respectively.

In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugar at three levels (10, 20 and 30%) as a sugar substitute was used. Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated. The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001). Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased. In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples. Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation.

A novel approach for bio-lubricant production from rapeseed oil-based biodiesel using ultrasound irradiation: Multi-objective optimization Moringa oil is used as a useful oil in the food, medicinal, cosmetic and health industries. Also past research has shown that microwaves can increase the extraction efficiency of oil by disintegrating the cellular structure of oil seed. Therefore, in this research, for increasing oil extraction efficiency, microwave pretreatment was used before oil extraction from Moringa seeds by spiral press. In this study, the optimization of oil mechanical extraction from Moringa seeds was done using the Response Surface Methodology. In this study, extraction experiments were done with microwave pretreatment at different level of times (2, 3 and 4 min) and powers (200, 400 and 600 W). The results showed that the extraction efficiency increases and then decreases by increasing microwave time and microwave power. The optimum extraction efficiency was 56.55% during the microwave action time of 3.02 min and the microwave power intensity of 380.92 W. Due to the high values of correlation coefficients (R2 = 0.97) the predicted model for oil extraction efficiency can be evaluated properly.

In this study, PET-CMC bilayer nanocomposites films containing different levels of zinc oxide nanoparticles (ZnO NPs; 0%, 1%, 2%, 3%, 4%) were prepared and characterized. For better attachment of CMC on Polyethylene terephthalate (PET), atmospheric plasma pretreatment was used. The water vapor permeability, moisture, mechanical and microbial properties of the films were analyzed. Also, in order to investigate the effect of plasma treatment on improving the properties of bilayer films, a comparison was made between plasma treated and untreated bilayer films using FTIR test.  Results showed the formation of polar groups such as C=O and OH on the PET surface following the plasma treatment which improved the adhesion of the two layers of polymer to each other. The water vapor permeability of PET-CMC films containing ZnO NPs decreased compared to the pure film with increasing the ZnO NPs percentage. Increasing the nanoparticles percentage had a positive impact on the tensile strength and increased this factor from 123.77 to 466.80 MPa, while the elongation at break decreased from 48.38% to 10.59%, and the nanocomposite films were revealed more resistant compared to the pure PET-CMC film, which facilitates the transport and storing of the foodstuffs. In addition, the presence of ZnO NPs in PET-CMC films exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus. In general, this research verifies improvement in physical, mechanical, and microbial characteristics of PET-CMC nanocomposite films along with the increasing of ZnO NPs. Our findings suggest that plasma-treated PET/CMC films have the potential for application in food antimicrobial packaging and can extend the shelf-life of packaged food as active packaging.

Determining the mechanical properties of various agricultural products is necessary to analyze their behavior during transport, processing and precision design of machines to minimize waste. Therefore, in this study, the effect of mass at the levels of m> 500 and m≤ 500 g as well as the loading speed at the levels of 4.5, 7.5 and 10.5 mm/min on some mechanical properties of sugar beet such as rupture force, deformation at rupture point and rupture energy were examined. Then, for data analysis, factorial experiment based on a completely randomized design was used and the comparison of means was performed by Duncanchr)s multiple range test at α=1%. According to the results, the effect of loading speed on all mechanical properties was significant, but except for the rupture force, different mass levels did not have a significant effect on the deformation at rupture point and rupture energy. In this regard, the highest rupture force (72.3 N) in samples with mass of m>500 g and in the loading speed of 4.5 mm/min, but the lowest amount (42.4 N) in samples with mass of m≤500 g  and in the loading speed of 10.5 mm/min was measured. In this regard, the highest deformation at the rupture point (25.28 mm) in samples with mass of m > 500 g and in loading speed 4.5 mm/min and the lowest amount (16.4 mm) in samples with mass  m≤500 g  and in speed ‌Load 10.5 mm/ min was obtained. Also, the highest (82.1 mJ) and lowest (26.48 mJ) values of rupture energy were determined in samples with mass of m > 500 g and loading speeds of 4.5 and 10.5 mm/min, respectively.

Encapsulation is one of the most important methods to protect essential oils from evaporation, degradation, and preservation of antimicrobial properties for reducing the number of microorganisms in food. Based on GC/MS analysis, Pulegone (33.10 %), Carvacrol (10.60 %), Piperitenone (9.33 %), Eucalyptol (8.01 %), γ-Terpineol (5.46 %), L- Menthone (4.79 %) were as the major components of phytochemicals of Ziziphoria clinopodioides essential oil (ZEO). Encapsulation of ZEO using maltodextrin and gum arabic in a ratio of 1:1 with different concentrations of 10 %, 20 % and 30 %  (w/w) wall, and concentration of 2.5 % (w/w) ZEO by spray drying method was done. Emulsion characteristics were pH = 3.8, particle size = 429 nm, polydispersity index PDI=0.681 and zeta potential = -25.8 mV. The results showed that the best operating conditions for encapsulation of ZEO using maltodextrin and gum arabic by spray drying method, is selection of concentration of 30 % (w/w) wall with ratio of 1:1 and concentration of 2.5 % (w/w) ZEO. The final microcapsul with pH = 4.7, moisture of = 0.9 %, particle size <20 µm, total oil content 4.655 %, surface oil 0.018 %, oil retention 60 %, encapsulation efficiency  96.65 %, zeta potential = -22.7 mV, polydispersity index (PDI) = 0.375 and water-soluble property with light yellow color and without sediment was produced. Spray drying method is a suitable method for encapsulation of ZEO. ZEO is insoluble in water, but a water-soluble microcapsule can be produced with using this method. Due to the antioxidant and antimicrobial properties of zeo, it can be used as a natural and effective preservative in reducing pathogenic bacteria and increasing the shelf life of food.

The efficiency of several theoretical models to predict the moisture content of pear slices during drying were evaluated and compared. Pear slices were dried at 5 different temperatures (30-40-50-60-70oC) and the moisture diffusivity and convective mass transfer coefficient were estimated. In the next step, mass transfer model was developed by using mathematical solution of Fickchr(chr('39')39chr('39'))s second law of diffusion with different numerical and analytical models. The results of the studied models indicated that the both numerical models were substantially more accurate than analytical model in describing the experimental drying curves. However, the best result was obtained with the combined model developed in this study. This model presents the highest coefficient of determination (R2) value (0.999), and the lowest root mean square error (RMSE) value (0.06). The higher accuracy of this model can be attributed to the fact that this model takes into account the term that simulate the convective moisture transport and chooses the appropriate boundary conditions. By applying this model, it is possible to predict moisture variations in pear slices with high accuracy as a function of internal variables (thickness, chemical composition) and external factors (temperature, relative humidity and air velocity).

The aim of this study was to produce nanoparticles of plant extract such as peppermint in, β-Cyclodextrin by ultrasonication. This study was meant to investigate method of extract, size of  the Nano particles, physical properties of Nano particles, microbial analysis such as the effect of Nano extract on  Ecoli O157:H7 in  doogh and sensory test. A randomized complete design (RCD) was used to characterize the factors, Factor T (variable storage temperature) in 3 levels (4,19 and 35 ° C) and a variable storage time (Z) in 3 levels (time and days of the 22,45  and  zero maintenance) was investigated. The results represent the means of three replicates. The results showed that with increasing temperature the growth of Escherichia coli will be increased. (P ≤ 0.05).  All interaction between bilateral interactions on the number of Escherichia coli were significant on Dough (p‹0.01). E. coli bacteria decreased with increasing storage time, Escherichia coli yeast growth during the storage in Nano samples was significantly lower than control samples (P ≤ 0.05). Nano extracts with gradual release of phenolic compounds over time have inhibitory for micro-organisms. Temperature and storage were significant (p‹0.01). As well as the interaction between bilateral interaction release of phenolic compounds were significant. (p‹0.01).And the result of sensory test showed that the Nano extract sample got the highest score.

This study aimed to produce and investigate an emulsion film of gelatin by emulsion pickering method containing chitin nanoparticles. Different concentrations of nanochitin (0.2, 0.5, 1, and 2 g/g dry gelatin) and two different concentrations of corn oil (20% and 30% based on dry matter weight) were used to prepare the gelatin emulsion film by the emulsion pickering method. Then the properties of the films were investigated by examining the zeta potential, thickness, moisture and solubility, water vapor permeability (WVP), surface hydrophobicity, mechanical and thermal properties. The results showed that the gelatin emulsion containing 0.5 g/g of chitin nanoparticles was more stable than other samples. Nanochitin-stabilized emulsion films reduced moisture, solubility, and water vapor permeability compared to control films and tween-containing films, and nanochitin-containing films improved mechanical properties. In addition, the addition of nanochitin up to 0.5 g/g to the gelatin emulsion film improved the thermal properties because it led to an increase in melting temperature and enthalpy. The addition of nanochitin also increased the hydrophobic properties of the film. 30% oil concentration had a better effect on film properties than 20% oil. Therefore, the use of nanochitin as a stabilizing emulsion for pickering in gelatin films with a concentration of 30% corn oil can lead to the formation of biodegradable polymers with more acceptable properties for food packaging.

Vitamin B3 (Nicotinamide) is involved in many vital reactions in the human body as the precursor of NAD and NADP. NAM deficiency can lead to pellagra thus foods are fortified with this vitamin. On the other hand, high intakes of NAM can cause some symptoms.  Hence, a cheap, rapid, selective and sensitive determination of NAM concentration in foods is crucial. The present study propose a NAM analysis method for beef and wheat flour by employing a molecularly imprinted polymer based solid phase extraction clean-up coupled with HPLC-UV. Precipitating polymerization technique for fabrication of NAM molecularly imprinted microspheres was utilized. The effects of polymer ingredients including functional monomer, cross-linker monomers, template and solvent were investigated on binding characteristics.The binding behaviour of the polymer well modeled through Freundlich equation and the polymer showed high selectivity of NAM over nicotinic acid (NA). In a kinetic study, 79% of NAM binding and 96.5% of NAM release occurred immediately. The NAM imprinted microspheres were packed into SPE for NAM extraction, food samples injected and the output analysed with HPLC-UV. Good linearity was obtained for solid phase extraction of NAM in the range 148–5000 μg L-1 (R2 = 0.999) and high extraction recoveries of 77–102% and 81–87% were obtained for NAM in beef and wheat flour samples, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for nicotinamide  were 44 μg L-1 and 148 μg L-1, respectively. The overall inter-day and intra-day relative standard deviations of  2.13% to 5.31% for wheat flour (n=4), and 1.89% to 5.22% for beef samples were obtained, demonstrating good precision of the proposed method in its application for real sample analysis.

Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.

The aim of this study was to investigate the possibility of production of a functional half-fat synbiotic stirred yogurt using Panirak (Malva neglecta) and lactulose (as a prebiotic compound) with an acceptable physicochemical and sensory properties. To produce half-fat synbiotic stirred yogurt samples, Lactobacillus fermentum SL163-4 from a fermented food (Ashkardeh) was isolated and used as probiotic bacteria. Panirak at four levels (0, 5, 10, 15%) and lactulose at three levels (0, 1 and 2%) were used as prebiotic substances. Physicochemical and sensory properties of the yogurt samples were investigated during 21 days of refrigerated storage. Based on the results obtained from the data analysis, it was found that as the level of Panirak enhanced, pH increased and acidity decreased (p<0.05) while by increasing the amount of lactulose and with passing the storage time, pH decreased and acidity increased (p<0.05). Also, by increasing the amount of Panirak and lactulose and with passing the storage time, the extent of syneresis of the yogurt samples decreased (p<0.05). Based on the sensory results, it was found that by addition of Panirak up to 10% level, taste and acceptability of yogurt samples improved (p<0.05), but lactulose caused a significant reduction in these sensory attributes (p<0.05). Furthermore, there were no differences between yogurt samples containing 10 and 15% Panirak and samples having 0 and 1% lactulose. Therefore, according to the results obtained from this study, the use of 15% Panirak and 1% lactulose to produce a functional stirred yoghurt with an acceptable quality is recommended.

Triticale is a successful crop of wheat and rye. Ginger has antioxidant and antimicrobial properties. Therefore, the purpose of this study was to produce functional cookies containing triticale flour and ginger powder and essential oil. In the first part of this study, wheat flour (0-50 %) in cookie formula was replaced with triticale. Moisture, firmness, specific volume, porosity, color, and microstructure of cookies were evaluated. In the second part, ginger powder (0-5%) and essential oil (0-150 ppm) were used in the formula and antioxidant, microbial and sensory properties of the cookies were evaluated. In the first part, the sample containing 15% triticale flour had more moisture (14.29%) compared to other samples during one month of storage. The sample containing 15% triticale flour and control had the same specific volume (1.90 cm3 /g), porosity (18.5%) and firmness (4.1 N) and no significant differences were observed between properties of these samples (P<0.05). Antioxidant activity of sample containing 15% triticale flour (control of the second part), sample containing 15% triticale flour and 5% ginger powder and sample containing 15% triticale flour and 150 ppm ginger essential oil  was 4.6, 29.8 and 69.2% respectively. Also, the growth results of mold and yeast showed ginger can be used as an antimicrobial agent and inhibit positive growth in all concentrations of essential oil consumption and at the level of 5% powder. Finally, the highest score of sensory properties was given to the control sample, the sample containing 1 and 3% ginger powder and the sample containing 50 ppm ginger essential oil. Finally, Cookies containing 15% triticale flour in the presence of 3% ginger powder or 50 ppm ginger essential oil can be introduced as the best examples of this research.

Gamma aminobutyric acid (GABA) is a non-protein bioactive compound that can be effective in controlling many diseases such as Alzheimerchrs, hypertension, stress, etc. The main stimulus for the production of GABA is the enzyme glutamic acid decarboxylase (GAD), which is highly active in lactic acid bacteria. Also, the presence of monosodium glutamate (MSG) can act as a substrate for this enzyme and increase its activity. In this study, the production potential of gamma aminobutyric acid by Lactobacillus brevis PML1 in MRS medium was investigated. In order to optimize the fermentation process, culture medium containing MSG (1, 3 and 5%) was examined at 24, 48 and 72 hours. after fermentation, thin layer chromatography method was used to identify GABA produced by bacteria. Spectrophotometric method was used to quantify the bands in thin layer chromatography. The results of studies at the level of 95% significance showed that the optimal treatment included a culture medium containing 5% monosodium glutamate and a time of 72 hours at 37 ° C, in which the amount of GABA production was approximately 300 ppm; Therefore, the desired strain not only has the potential to produce gamma aminobutyric acid under normal conditions (control sample) but also by adding different percentages of monosodium glutamate to the culture medium, the amount of this production can be increased.

Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years. Antioxidants are able to protect biological systems against these factors and play an effective role in human health. The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound. Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample. In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method. The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined. Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compounds was 43.1518 mg. The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT).