مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 12 (پیاپی 121، اسفند 1400)

According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.

Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein.

In this study, biodegradable packaging based on gelatin biopolymer (at a concentration of 3% w/w) containing nanoparticles of titanium dioxide (at a concentration of 1% w/w) and saffron extract (at a concentration of 2% v) by evaporation method was synthesized. In this study, physical properties (thickness, transparency, moisture content, solubility and water vapor permeability), mechanical, antimicrobial and antioxidant properties, structural and transparency properties of films were investigated. After analyzing the data, the results showed that the effect of saffron extract and titanium dioxide nanoparticles on all the studied properties was significant (P <0.05). Addition of titanium dioxide nanoparticles and saffron extract increased the thickness, improved the mechanical properties and reduced the moisture content, water vapor permeability, transparency, and solubility. Also, nanocomposite films containing titanium dioxide nanoparticles and saffron extract showed antioxidant properties (% 80%) and acceptable antimicrobial effects, especially against gram-positive Staphylococcus aureus bacteria. According to the results of this study, this type of packaging can be suggested as a suitable alternative to synthetic packaging.

Natural antioxidants are nowadays used to replace synthetic antioxidants to delay or prevent the oxidation of edible oils. In this study, Rapeseed (Brasica napus L.) was used as a natural compound to improve oxidative stability and increase shelf life of soybean oil. In this study, the extract was extracted under the influence of three variables at three levels: concentration (200, 500 and 800 ppm), time (10-30 minutes) and temperature (35-55°C). After extraction optimization, extracts with the highest antioxidant activity and total phenolic compounds were added to soybean oil with three concentrations (800, 500 and 200 ppm) and then oil samples at three levels temperature (72, 48 and 24 hours) and temperature (65, 55 and 45°C) were maintained. After various experiments on the extracts, the best extraction conditions for the extracts were determined using response surface methodology and extraction at optimum conditions. The results of the extract extraction optimization process showed that in the hydroethanolic extract, the optimal concentration was 200 ppm, the optimal time was 30 minutes and the optimum temperature was 47.028°C, which was used to evaluate the optimal amount of inhibitory free radical activity and total phenolic compounds in hydroethanol extraction were 43.885% and 39.852 mg GA/g, respectively. The time obtained from the oxidative stability of the oil showed that the time was 72 hours, the concentration was 200 ppm, and the temperature was 45°C. The results of oxidative stability of oil showed that the peroxide and thiobarbiotic acid indices in hydroethanolic extraction were 2.388 meq O2/kg and 0.329 mg/kg, respectively. The results of this study showed that natural antioxidants can be used as an alternative to synthetic antioxidants in edible oil formulations.

Essential oils and extracts of black cumin have been attracted researchers in the field of protection of raw and processed food due to their antimicrobial and antioxidant compounds. In the current study, the chemical composition, antibacterial and antioxidant properties of black cumin essential oil extracted by Clevenger and ultrasound assisted (frequencies 37 and 80 kHz and 70 and 100% power) methods were performed and the optimization of extraction conditions according to the chemical properties of the essential oil. Antibacterial properties of black cumin essential oil against E.coli and S.aureus were measured by measuring the minimum inhibitory concentration and the minimum lethal concentration of pathogenic bacteria using micro-plate method. The antioxidant activity of essential oil was measured by examining the percentage of DPPH free radical scavenging. The results of analysis of black cumin essential oil by GCMS showed that the main composition of black cumin essential oil extracted by Clevenger method was γ-terpene with 30.03% and in ultrasound method was 31.04%. The highest efficiencies of essential oils and extracts obtained by Clevenger method were 2.04 and 0.75%, respectively, and in ultrasound method (80/100) for essential oils and extracts were 2% and 1%, respectively. The results showed that S.aureus was the most sensitive and E.coli the most resistant bacteria to cumin essential oil. Therefore, it can be stated that the extraction of black cumin essential oil by ultrasound method (80/100) could have the greatest effect on the extraction of essential oils and extracts and can be used to protect food against various systems. Benefit from oxidative and microorganisms that cause infections and food poisoning.

One of the reasons of the bakery products poor quality and quality defection in the country is the low quality and the impropriety of wheat. Regarding the uncontrollability of so many effective factors in wheat quality. Using of improving agents in wheat flour has been highly considered. In this study, the effect of tow improving agents, ascorbic acid in three levels (20, 40, 60 ppm) and α-amylase enzyme in three levels (25, 50 and 75 ppm) over dough was investigated. Rheological tests results showed that increasing level of ascorbic acid from 20 ppm to 60 ppm is effective in dough stability time and dough developing time increment, reduction in dough softening degree, increasing elasticity, improving gluten structure and increasing the usage level of α-amylase enzyme from 25 ppm to 75 ppm is effective in the collapse of polymeric structure of starch, dough softening, stability, developing time and reduction elasticity characteristics. In simultaneous use of additives in constant amount of α-amylase enzyme, increase of ascorbic acid from 20ppm to 60ppm causes rheological individually betterness. Dough stability time, developing time and dough elasticity as well. This effect in constant amount of ascorbic acid shows a diverse relationship specially with high amount of added α-amylase (50 and 75 ppm). Generally, in addition to ascorbic acid containing treatment on its own using of α-amylase enzyme in 50 ppm level with 60 ppm ascorbic acid in improving the rheological and quality specialty of dough is suggested.

Eucalyptus is an important medicinal plant that is widely used for its antimicrobial properties. The aim of this research was to fabricate electrospun nanofibers as nano carrier of eucalyptus essential oil, and to characterize them, and to study the antimicrobial properties of nanofibers against S. aureus and E. coli. Eucalyptus essential oil was mixed at different concentrations of 0%, 2.5%, 5%, and 10% in zein solution and electrospun zein nanofibers prepared by electrospinning process. GC-MS analysis was done to identify the components of the Ecalyptus essential oil. The electrospun zein nanofibers containing Eucalyptus essential oil were characterized by Scanning electron microscopy (SEM), Image J, Atomic force microscopy (AFM), X-ray diffraction (XRD), Differential scanning calorimetric (DSC), and Fourier transform infrared (FTIR). Disc diffusion method was used to study the antimicrobial properties of nanofibers. Results indicated that diameters of electrospun  zein nanofibers increased with increasing concentration of essential oil from 102 nm to 193 nm. XRD results determined that zein nanofibers were in amorphous structure. DSC results verified the existence of Eucalyptus essential oil in nanofibers. FTIR results indicated the interaction between Eucalyptus essential oil and zein. Antimicrobial results showed that the Eucalyptus essential oil loaded nanofibers were effective against both studied gram positive and gram negative bacteria. Therefore, Eucalyptus essential oil loaded nanofibers could be used as active packaging for variety of foods.

The aim of the present research was modeling and optimizing the ultrasound-assisted hydrodistillation (USHD) of essential oil extraction process and comparing the effects of hydrodistillation (HD) and USHD techniques on the musk willow (Salix aegyptiaca L.) essential oil. Sonication time (15-45 min), ultrasound power level (100-500 W) and water to plant ratio (3-10 (v/w)) were varied in order to maximize S. aegyptiaca L.essential oil yield, total phenolic content (TPC) and IC50. The effect of sonication time and sound power levels on the essential oil yield, TPC and IC50 was significant at the 5% level. Although increasing water to plant ratio parameter significantly resulted in a higher yield (p<0.05), however, this parameter no significant effect the TPC and IC50 (p>0.05). The optimum parameters were sonication time of 39 min, sound power levels of 189 w, and water to plant ratio of 6.8 V/W. Under optimum conditions, both USHD and HD methods were used for essential oil extraction. USHD showed a significantly higher amount of extraction yield (0.108±0.009% (v/w)) compared to the HD (0.081±0.01% (v/w)) (p<0.05). Compared to the HD extraction, the USHD resulted in a shorter extraction time, less energy consumption, higher antioxidant properties and a higher extraction yield. Physical properties of OAHD and HD essential oils were not significantly different (p>0.05). Among the four kinetics models, the sigmoid model was shown to be the best one. This model can be used for modeling the kinetics of essential oil extraction by both HD and USHD.

Cheese is one of the valuable dairy products that has a significant role in feeding most people in society. During or after the production process, cheeses may become contaminated with moulds, which can endanger the health of the product and reduce its marketability. Cheese is one of the foods that has the suitable conditions for the growth of fungi. The purpose of this study was to isolate and identify the contaminants of ultrafiltration (UF) cheeses offered in Fasa city. For this purpose, 110 samples of cheese cans from different factories were randomly collected from the market and kept both open and closed. After growth, moulds were identified morphologically and molecularly. The results showed that the highest contamination of open cheeses was related to Penicillium, followed by Aspergillus, Paecilomyces and Trichoderma. In closed cheeses, Byssochlamys spectabilis was the most contaminated mould. During this study, for the first time in Iran, this type of fungus was isolated and identified.

Meat and meat products are important component of the diet and provide a large part of the proteins, vitamins and mineral requirements of the human body. However, cooking creates harmful and undesirable compounds in them. Among these, polycyclic aromatic hydrocarbons (PAHs) and volatile N-nitrosamines (VNAs) have received more attention due to their high carcinogenic potential. In this study, samples of smoked beef cocktail (55%) were randomly obtained from three reputable companies (20 samples from each brand) from protein supply centers in Kermanshah. Then, the amounts of three types of nitrosamines including N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR) and N-nitrosopiperidine (NPIP) after extraction by dispersive liquid-liquid micro-extraction (DLLME) and two PAHs including benzo[a] pyrene (Bap) and benzo[a] anthracene (Ban) after separation by solid phase extraction method (SPE) were measured in samples cooked via two methods of boiling and deep frying using gas chromatography equipped with flame ionization detector ( GC-FID ). Based on the results, deep frying led to a significant increase in the amount of both nitrosamines and PAHs. However, the content of these compounds in the samples processed by boiling method was not statistically different from the control sample (p >0.05). Different brands also contained different amounts of nitrosamines and PAHs. Therefore, boiling method can be considered as a suitable and safe method for cooking meat and meat products.

Milk and its products are rich in bioactive and functional compounds. Most of these compounds, however, are heat sensitive. Therefore, common thermal processes may have detrimental effects on the nutritional properties of milk and its products. Non-thermal processes, hence, have attracted the attention of many researchers. High-pressure processing (HPP) is one of the novel non-thermal processes that has been investigated in the field of increasing the shelf life of milk and dairy products, and promising results have been obtained. This article aims to review the studies conducted on the effects of HPP on milk components, namely fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and its products, including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. According to the findings of studies, HPP manages to change the structure of milk components, especially proteins and fat globules. In addition to this, HPP succeeds in inactivating spoilage and pathogenic microorganisms, preserving nutrients and flavoring compounds, increasing yield, and improving the sensory properties of milk and its products.

Recent epidemiological studies have indicated the anticancer activity of an isothiocyanate compound named sulforaphane that exists in cruciferous vegetables. Broccoli sprouts are popular because of containing far more anticancer, antioxidant, glucosinolate, and polyphenolic compounds than in mature broccoli. The main objective of this research was to produce a vegetable smoothie based on broccoli sprouts as a nutritious, health-enhancing snacking-drink. Broccoli sprouts were added at six different levels (0%, 2.5%, 5%, 7.5%, 10%, 12.5%, 15%) to a green smoothie made with carrots, apples, spinach, avocado, orange, lime, Stevia, and Gellan gum. Physicochemical, rheological, and sensory properties, along with levels of the bioactive compounds (Phenolic, antioxidant capacity, Chlorophyll), were studied during storage for 14 days at 5°C. The results showed that the addition of 15% broccoli sprout to the smoothie increased synergistically the phenolic compounds content and antioxidant activity by 38% and 24%, respectively. All of the treatments showed viscoelastic behavior. A pseudoplastic behavior with a flow index of less than 1. Sensory evaluation of the smoothie samples indicated the highest overall acceptance for smoothie samples containing 12.5% of broccoli sprout and using the higher levels negatively affected the sensory properties. As a result, a green smoothie containing 12.5% broccoli sprouts could be introduced as a health-promoting snacking-drink.

Moringa oleifera is known as a rich and cost-effective source of phytochemical compounds and has many applications in industry, water treatment, pharmacy and biofuels The leaves of Moringa oleifera were introduced by the Taiwan Plant Center as one of the 120 food species studied as the plant with the highest nutritional content. In this study, the effect of different extraction methods such as Maceration and Soxhlet on phenolic content, flavonoid content and antioxidant properties, The effect of these extracts on A549 lung cancer cells was also evaluated by MTT assay. This plant was studied. According to the results obtained from the leaves of Moringa oleifera, the highest extraction efficiency was related to Soxhlet extraction. The highest phenolic and flavonoid content was related to Maceration extraction method. The results of studying the antioxidant properties of the extract showed that most of the antioxidant properties were related to the extract obtained by Soxhlet method. MTT test showed that among the various extracts, the lowest IC50 was related to the extract extracted by Soxhlet method. This study shows that Moringa oleifera leaves are a good nutritional source.

vinegar is a functional and widely used seasoning around the world that is made from various raw materials. Since there are many reports confirming the antioxidant power of vinegar and its use as a fat burner and weight-loss ingredient, so it is necessary to study the composition and characteristics of different types of vinegars. Jujube vinegar was prepared using different treatments and the best product was selected. Traditional grape and apple vinegars and industrial apple vinegar were also purchased from the local market.  physical and chemical tests including acidity, pH, calorimetric, antioxidant capacity, phenolic compounds, sensory and color evaluation were performed on vinegar samples. Based on the results, the minimum and maximum values for pH, acidity, and Brix tests were 2.91 to 3.27, 3.20 to 5.31, and 4.93 to 14.47, respectively.  The highest amount of phenolic compounds (5042.67) and antioxidant activity (32.88%) was observed in jujube vinegar. The lowest color components of L, a, and b were 26.11, -5.20, and 32.21 in industrial apple vinegar, respectively.  The highest and lowest scores of Average Comparison for taste, color, odor, and general acceptance were observed in jujube vinegar and commercial apple vinegar. The type of raw material and the conditions of the fermentation process have the greatest impact on the quality of the final vinegar the correlation between the color of the traditional vinegar samples and antioxidant properties indicates the presence of more phenolic compounds, which in the case of commercial apple vinegar indicates the presence of caramel in vinegar

Increasing public awareness of the benefits of preventing functonal products has led to the selection of food products that are very popular and widely consumed by researchers to improve public health. In this study, probiotic dark chocolate (PDC) Was enriched with Lactobacillus acidophilus, DDS-1®, Bifidobacterium, UABla-12 ™ and Streptococcus thermophilus (TH-4®) in the form of microencapsulation with sodium alginate and resistant corn starch to 60% dark chocolate. Production and survival of probiotics and the effect of the presence of these bacteria on the sensory properties of chocolate during a 180-day storage period at 4 °C and 25 °C (with the aim of determining the storage temperature) by passing through the gastrointestinal simulator and when Intestinal delivery was assessed. During the population maintenance period, all three strains had a significant difference with themselves and other strains in the two storage temperatures and were associated with a decrease (P <0.05). Storage of the product at 4 °C caused the survival of Bifidobacterium population at 7 log cfu/g level, in the other two strains at 8 log cfu / g level and at 25 °C 7 log cfu/g, which indicates the maintenance of probiotic conditions the product was at both temperatures. The results also showed that the addition of these three strains of probiotic bacteria did not have a significant effect (P <0.05) on the sensory properties of dark chocolate due to two storage temperatures, but storage at 25 °C in control and probiotic samples reduced sensory quality. Therefore, storing probiotic dark chocolate at a temperature of 4 °C can make this product last for at least 6 months and be presented to the consumer market as a useful product.

The aim of this study was to produce biological silage from chicken waste based on fermentation of autogenous bacteria and to evaluate the quality characteristics of the product. In order to produce this product, sampling was performed from selected slaughterhouses in Mazandaran province and biosilage was produced in the form of a one-ton fermenter using autogenous bacteria isolated from the region (fermentation). The final product (dried biosilage powder) was evaluated qualitatively using standard methods and compared with other sources including meat powder, blood powder and kilka fish powder (produced by batch method). The results showed that the amount of protein, fat and protein digestibility in the produced biosilage was 59.09%, 21.30% and 87.41%, respectively. The product produced was in a better condition than meat powder and kilka fish powder in terms of the mentioned indicators. The produced biosilage did not show a significant difference between blood powder in terms of calcium and phosphorus and was at a lower level than kilka fish powder and meat powder. The levels of TVN, PV and TBA in biosilage were measured as 46.56, 4.46 and 2.21, respectively. These indices are in a much more favorable condition in the produced product compared to Kilka meat powder and fish powder. It was further found that the microbial parameters (mold, yeast, coliform, fecal coliform, E.coli) in the samples of meat powder, blood powder and kilka fish powder were relatively higher compared to biosilage of chicken waste. According to the results of the present study, chicken waste has the ability to be converted into biosilage with desirable characteristics that can be used in agriculture and aquaculture industries.

Pomegranate is one of the important and an oldest fruit that is grown in vast regions. In recent years pomegranate juice is became a popular beverage. This study was carried out to investigate the mineral elements and some biochemical properties of juice in eight local Iranian pomegranate cultivars. The results showed a significant difference in the studied traits in all cultivars. The potassium content in pomegranate juice was higher than other elements, followed by calcium, sodium, phosphorus, magnesium, iron, manganese, zinc and copper. Potassium, calcium and iron was found the highest in chr('39')Golabichr('39'), meanwhile the highest amount of  magnesium and sodium measured in chr('39')Sorahichr('39') cultivars. chr('39')Aliakbarichr('39') had the highest amount of manganese and zinc and chr('39')Lopsorkhichr('39') and chr('39')Mirzaeichr('39') had the highest value of phosphorus and copper, respectively. The lowest amount of potassium and iron was observed in chr('39')Lopsorkhichr('39') and chr('39')Aliakbarichr('39') cultivars, respectively. For other elements, chr('39')Garchr('39') had the lowest concentration. In terms of biochemical properties such as total soluble solids (TSS), maturity index (MI) and acidity (pH) of juice, chr('39')Golabi, Lopsorkhi and Sorahichr('39') cultivars had the highest value. chr('39')Sorahichr('39') and chr('39')Aliakbarichr('39') cultivars with the highest amount of titrable acid were sour and suitable for industries pomegranate production, which require sour taste. Other cultivars were introduced due to the proper amounts of mineral elements and sweet and sour taste for fresh consumption and pomegranate juice production industry. The two-dimensional graph, based on the principal components analysis, confirmed the results of grouping the cultivars based on the comparison of the mean.

The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

With increasing public awareness, the demand for healthy foods has increased. Low resistance of probiotic bacteria against adverse environmental conditions is one of the most important factors limiting the production and development of probiotic products. Encapsulation by enclosing probiotic cells can increase stability against limiting factors such as gastric acidity. In this study, the efficiency of double layer encapsulation with sodium alginate and chitosan by spray drying and emulsion methods on the stability of Lactobacillus acidophilus under simulated gastric conditions (pH=2) during 0, 30, 60, 90 and 120 minutes were examined. The size of the microcapsules was determined by the particle size analyzer and their morphology using a scanning electron microscope (SEM). The obtained growth curve showed that the bacteria enter a stationary growth phase 40 to 42 hours after inoculation. The size of the microcapsules obtained from the emulsion method were significantly (p≤ 0.05) smaller than the spray drying method. The morphology of the microcapsules was spherical to oval, and the samples obtained from the spray drying method had a shrinked surface. The highest survival was shown by emulsion encapsulated samples with a decrease of 1.9 logarithmic cycles, followed by spray dried encapsulated bacteria with a reduction of 2.4 logarithmic cycles. The lowest survival rate was related to the control sample (free bacteria) with a decrease of 3.83 logarithmic cycles. Encapsulation of Lactobacillus acidophilus probiotic bacteria by the emulsion technique by creating appropriate stability under simulated gastric conditions is a suitable method to obtain probiotic products enriched with this bacterium.

In this project, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen) ,as well as vacuum condition and ordinary condition as control and also essential oils  of orange and lemon were evaluated for extending shelf life of processed prunes  at 25 0C  in one 4-layer container. Non-gas and essential oils injection packaging as control samples, were compared with four types of modified atmosphere packaging 1)80% CO2 + 20% N2 ; 2) 20% CO2 + 80% N2 ; 3) 50% CO2 + 50% N2, and 4) under vacuum condition , combined with injection of orange and lemon essential oils and samples without essential oil.Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ) and chemical pH test and organoleptic test during 2 month.The results were analyzed in a completely randomized design using SPSS statistical software (Ver:22) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The shelf life ,of processed prunes samples were reported with orange essential oil under conditions, vacuum;80% CO2 ; 50% CO2 & 20% CO2 ; 60, 60, 45,40 days, respectively,  and ordinary conditions 30 days, with lemon essential oil under, vacuum conditions 55 days , in gas compositions  80% CO2 ; 50% CO2 ; 20% CO2 & control conditions 55, 40, 30 , 20 days, without essential oils,under conditions vacuum;80% CO2 ; 50% CO2 ; 20% CO2 & ordinary conditions 45, 45, 30, 25 , 15 days, respectively. The best conditions belonged to samples containing orange essential oil under vacuum and 80% CO2 , which were prolonged the shelf life of processed prunes for 60 days, and had desirable effects on amount of pH and also sensory properties , and were evaluated due to high antimicrobial properties of these factors .

The tasty yogurt is dairy formulation for which fruits and vegetables and various extracts are used in preparation process. In the present study, Ginger extract (Zingiber Officinale) was used in yogurt formulation in different quantities (2, 4, 6 and 8%) and inhibitory function of free radicals, phenol compounds as well as qualitative tests of product (pH, acidity, watering amount and viscosity) were evaluated after storing yogurt for 1, 10 and 20 days. The results illustrated that ginger extract caused water-soluble phenol compounds and their antioxidant function to become more than in simple yogurt during 10 days storage so that after 10 days the highest antioxidant activity belonged to yogurt including 6 and 8% of ginger extract. The lowest watering amount (water formation) was observed in yogurt including 8% ginger extract and it significantly differed from other samples (P>0.05). The pH loss increased further in yogurt with rising percentage of extract and also increasing storage period. Moreover, adding ginger extract to yogurt reduced viscosity, but there was no significant impact on acidity level of product during storage time (P<0.05).

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking.  Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

The preparation of butter can be effective on its properties, in this study, the characteristics of butter prepared in traditional (using fermentation) and industrial (conventional) methods were investigated in both winter and summer seasons. For this purpose, butter samples were prepared from yogurt, cream in both summer, and winter from a farm in the Sarab region of East Azerbaijan. Fatty acid profile, plant sterols, peroxide, soap and iodine values, melting point and refractive index were measured. The Comparison of mean seasons showed that short-chain fatty acids (C4-C10) in summer was higher than winter and traditional butter had more short-chain fatty acids than industrial butter. In addition, the content of unsaturated fatty acids in winter and local butters were higher than summer and industrial butters. Comparison results of trans fatty acids showed that the most and the least amounts belonged to summer butter and winter local butters respectively. Local butter had the minimum ω3 / ω6 ratio and summer butter had the maximum conjugated linoleic acid (CLA). Non-fermented butter produced in summer had higher levels of phytosterols than fermented butter. The peroxide and soap values of traditional winter butter were higher than summer and the iodine value of winter-fermented butter was higher than non-fermented butter. Melting point and refractive index indices did not differ significantly in relation to the type of season and all results corresponded to the declared range of the national standard. According to the results there is a relative desirability of local butter from nutrition aspect in this research.

About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient

In recent years, the tendency to use antimicrobial films and coatings has increased, which has increased the quality, safety and shelf life of food. In this study, basil seed mucilage coating containing different concentrations of Caraway extract (0, 1, 2.5 and 5%) was used to increase the shelf life of lactic cheese. Cheese samples were subjected to various microbial, physicochemical and sensory tests. The results of physicochemical evaluation showed that with increasing the storage period, moisture content and pH decreased and acidity increased in all coated cheeses. Sensory evaluation of lactic cheeses showed that the aroma, taste and overall acceptance of coated cheeses containing lower concentrations of Caraway (1 and 2.5%) were better compared to the control sample, while in coated cheeses Containing high concentrations of the extract (5%) due to the negative effect of Caraway extract on the organoleptic properties of cheese, the overall acceptance was significantly reduced. Coating with basil seed mucilage and Caraway extract significantly reduced the total count of bacteria and molds compared to the control sample.  Also, the total microbial count and the number of mold and yeast in all samples increased over time and this increase was more in the control sample. In general, it can be concluded that the oral coating of basil seeds mucilage containing Caraway extract can be used in food packaging systems, especially for lactic cheese.

β-carotene, the most popular member of carotenoids with pro-vitamin A function, plays an important role in prevention of different disorders such as cancer, type 2 diabetes, and cardio-vascular diseases. Nanoencapsulation is one of the most effectual techniques for the incorporation of β-carotene into the food formulations in order to improve its antioxidant activity and physicochemical stability. In this study, quince seed mucilage was used as the aqueous phase of carotenoid emulsions. In order to attain a deep understanding of β-carotene loaded nanoemulsions, the impact of different β-carotene concentrations on physicochemical characteristics of produced emulsions (i. e. zeta potential, particle size, electrical conductivity, dynamic rheological properties, surface tension, and antioxidant activity) were investigated. The results revealed that increasing the β-carotene concentration would result in an increase in viscosity, droplet size, antioxidant activity, and zeta potential of produced nanoemulsions. While a reverse trend was observed in the case of electrical conductivity. Generally, the results indicated that the anionic quince seed mucilage effectively improved the β-carotene physicochemical stability.

Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina  algae  chitosan  coating  on  maintaining  the  quality of  Huso  huso  fresh  fillet  during storage  in  refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×107 cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.

Reducing environmental hazards from the use of synthetic polymers has led to the diversity and development of new technologies for packaging perishable products, including animal, poultry and aquatic products. Natural polymers in the form of edible films or coatings can be used to produce biodegradable packaging. Cellulose derivatives including methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose and carboxymethylcellulose are among the most popular polysaccharide hydrocolloids used in the production of films and coatings. The sensory, nutritional and functional properties of edible film and coatings can be modified by various materials and methods. Also, various active compounds are placed in the film and coating solution to improve the quality, stability and safety of packaged foods. Therefore, when using edible films and coatings, it is necessary to consider both the physical properties of biopolymer materials and their functional properties. Cellulose derivatives have been used in the packaging of animal products including raw animal meat, poultry and aquatic products, meat products derived from them and eggs in the form of  simple, composite and active edible films and coatings in order to maintain quality and increase shelf life. Legal, economic, cultural and marketing considerations must be considered in order to develop the use of biopackaging.

In this study, first extraction from the C. dactylon rhizomes was performed with methanol solvent using maceration method, and total phenolic compounds in the extract were identified and determined. Then the antioxidant effects of the extract in different concentrations (0, 100, 200, 400, 800 and 1000 ppm) on the oxidative stability factors of soybean oil including peroxide value, acidity value, thiobarbituric acid index (TBA) and rancimat value during kept of oil in an oven at 60 °C for 72 hours was evaluated and compared with the synthetic antioxidant BHT (200 ppm). The identification results of phenolic compounds by GC/MS showed that the total amount of phenolic compounds in the C. dactylon rhizomes extract was measured as 917.08 mg/kg and the major phenolic compounds of the extract including Hydroquinone (66.89%), Thymol (1.23%), Levoglucosenone (2.48%) and Vanillic acid (1.35%) were identified. With increasing the concentration of the extract, the amount of polyphenolic compounds and as a result, the free radical scavenging activity of the extract increased. Evaluation of soybean oil stability against oxidation also showed that among the studied concentrations of methanolic extract, the concentration of 1000 ppm due to having the highest amount of phenolic compounds and therefore the highest antioxidant activity, was determined as the most effective concentration level of the extract in increasing the oxidative stability of soybean oil, so that better results were obtained than BHT synthetic antioxidant at a concentration of 200 ppm. Thus, the methanolic extract of the C. dactylon rhizomes can be used as a cheap and available antioxidant source in the edible oils industry.

The aim of this study was to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals in a mixed D-optimal design on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. The results showed that an increase in the moisture content, ash, fiber and a decrease in weight loss, protein, fat, specific volume, water activity and height of the samples with the addition of spinach powder. The antioxidant capacity of breads containing spinach powder was significantly increased compared to control samples (p <0.05). Also, textural properties including penetration energy and firmness of the samples were significantly increased by adding spinach powder compared to the control samples. Spinach powder substitution decreased L *, a * and increased b * in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved and increased the overall acceptance of the samples.