فصلنامه پژوهش های صنایع غذایی
سال سی و دوم شماره 1 (بهار 1401)

Cake powder is a semi-ready product consisting of wheat flour, sugar, baking powder and other additives. In this product, the ingredients are mixed to each other and the consumer must mix it with the water or milk, egg, butter or vegetable oil (solid or liquid) according to the manufacturer's instructions. The cake powder is considered a special product for people because of its ease to use for cake making. The cake produced from this powder is classified as a bakery product. One way to increase the nutritional characteristics of bakery products is the partial or complete replacement of wheat flour with other cereal flour with high functional characteristics. Among the various grain flours, wheat flour is unique to produce bakery products, mainly due to its gluten protein. Although the other cereals contain protein groups similar to gluten, their gas holding capacity is low. Since cakes are made from weak wheat flour, cake batter does not need to hold gas, so it is possible to use the flours of other cereals in its production. The seeds of quinoa plant are very digestible and a source of protein, fiber, copper, iron, phosphorus, magnesium, manganese, folate, thiamine, all kinds of vitamins and omega-3. The unusual combination of protein, oil, fat, minerals, fatty acids, antioxidants, and vitamins in quinoa has made it a nutritious food. It is also free of gluten and is recommended for people who use gluten-free diets. Depending on cake type, these products contain 10-40% sugar. Considering the health effects of cakes, by reducing its calories, it can be used by all people, even those who are under certain dietary and therapeutic conditions. Foods rich in sugar are a known risk factor for obesity, diabetes, and cardiovascular disease. Isomalt is the only sweetener that is derived from sucrose and consists of two glucopyranosyl sorbitol and glucopyranosyl mannitol isomers. Isomalt has a sweet taste without flavors and promotes the transfer of flavor in foods.

In this study, sugar and wheat flour substituted with isomalt and quinoa flour in cake powder formulation at four levels (25, 50, 75, and 100%). the effect of sugar and wheat flour replacement with isomalt and quinoa seed flour on the chemical, nutritional, and sensory properties of the prepared cakes from the cake powders were investigated.

The results showed that the replacement of wheat flour with quinoa flour caused a decrease in the moisture content, specific volume, total sugar content, lightness parameter (L*), redness parameter (a*) and yellowness parameter (b*) of cake and increased protein, fat percentage and calorie of the cake samples. While replacing sugar with isomalt reduced the specific volume, total sugar and calorie, and increased the lightness parameter (L*). The evaluation of texture of cake samples showed that the treatments in all days (first, second and third day after baking) and storage time in all treatments had a significant effect on the stiffness of the cakes. The type of treatment had a significant effect on each of the sensory characteristics including taste, smell, color, texture, and overall acceptance. Therefore, the replacement of quinoa and isomalt flour in cake formulation reduced the sensory scores, including flavor, aroma, smell, color, texture, and overall acceptance. The reason for the change in physical properties of the cakes with partial replacement of wheat flour with quinoa flour can be the reduction of gluten content in the formulation, which directly affects the formation of the network and the trapping of the air bubble and eventually the physical properties of the final product. The presence of sugar in the formulation of bakery products has led to an increase in starch gelatinization temperature, which directly affects the trapping of air bubbles and carbon dioxide and eventually the final properties of bakery products. Increasing the use of isomalt decreases the presence of sugar in the formulation, resulting in a decrease in the positive effect of sugar on the final properties of the cakes. In addition, increasing the protein and fat content of cake samples by using the quinoa flour was due to the high protein and fat content of quinoa seed flour (19.25%) compared to wheat flour (7-8.5%).

By considering all properties of the cake samples, it can be concluded that the color and texture of the cake samples have a significant effect on the overall acceptance of the cake samples. Therefore, according to the results of this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as optimal treatment.

The fermentation process is one of the oldest methods of food preservation, which in addition to prolonging the shelf life increases the flavor and nutritional value of the product. Proteolysis is one of the most important biochemical reactions that occurs during the fermentation process (Yuen et al., 2009). Fish sauce is a quasi-fermentation liquid product that is obtained by the decomposition of fish proteins in the high concentration of salt and apparently for the first time was observed and discovered by Badham in 1854 (Beddows, 1985). In Iran, also a type of local fish sauce is produced, which is called Mahyaveh, Mahweh or Suragh. Mahyaveh is traditionally produced by the natives in the southern provinces of Iran. According to people in the southern region, eating Mahyaveh contained mustard prevents Pacey's skin disease. Fish sauce is not just a flavoring but contains 0.6 to 1.2 percent nitrogen and has suitable amount of essential amino acids for body. In addition, this sauce contains desirable fatty acids such as docosahexaenoic acid and eicosapentaenoic Acid. Studies have shown that fish sauce yellow color due to non-enzymatic reaction between amino acids and ribose (Saisthi, 1967). The effect of heat process, percentage of salt consumed, fermentation time and use of enzymes and edible microbes can play an important role in the taste, colour and fermentation speed of fish sauce (Mickey and Hardy, 1992). Saisthi et al., examined the aromatic substances in fish sauce and stated this product has a different flavor from the smell of fish, so that it can be said t this smell and taste is specific to fish sauce. In the food industry, the acceptance of a product by consumers guarantees the production of that product and its continued presence in the consumer market, so the evaluation of sensory characteristics plays an essential role in choosing the best formulation and limited information about the characteristics. Also, due to the increasing consumption of seafood, this fermented product is important to study the factors affecting the quality of the product. Therefore, the aim of this study was to investigate the effect of fish type, salt concentration and fermentation time on the sensory properties of Iranian fish sauce (Mahyaveh).

In order to prepare Mahyaveh sauce, tuna, anchovies and sardines were supplied in April 2019 (from Bandar Fish Company in Bandar Abbas, Iran) and frozen at -18 °C and transferred to the Agricultural Laboratory of the University of Tehran. Salt was purchased from Shimiaz Company, Iran. Mustard powder was produced by G.S.Dunn Company, Canada. First, the fish (1: tuna, 2: anchovies, and 3: sardines) were washed with water, along with viscus, and cut to a size of 6 cm. The whole fish (along with viscera) was mixed with water in a ratio of 1 to 1, and the required amount of salt was added to the treatments according to Table 1. Then, fish, water and salt were mixed in a mixer, Model ika, Germany and transferred to wide-mouthed clay pottery with a capacity of 700 ml, and the lids were closed with three-layer plastic films. These utensils were kept in an incubator in time intervals of 30, 75 and 120 days at 37 °C. After passing the fermentation time of each treatment, the samples were passed through a sterile cleaning cloth. Then, the filtered extract was mixed with 10% mustard and the samples were kept at environment temperature for 10 to 15 days, and then physicochemical experiments were then performed on the extracts produced. Sensory test was performed according to the method of Moayedi et al. (2013) and by 5-point hedonic method by 10 trained evaluators. The studied traits were color, odor, taste and general acceptance. The samples were transferred to the evaluation room after being placed in disposable containers and coded. The order of the samples for each evaluator was randomly assigned. In the intervals between each assessment, some water was drunk by the assessor. These individuals consumed 15 available treatments and then judged on color, odor, taste and general acceptance and assigned 1 to 5 points (excellent, very good, good, average and bad) to the samples (Moayedi Et al., 2013).

The results showed that by passing time (from 30 to 120 days), an increase in salt concentration (from 15 to 35%) And use all three different types of fish (tuna, anchovy and sardine) had a significant effect (P≤0.05) in increasing of sensory characteristics (colour, odour, taste, acceptability). The type of fish and salt concentration did not have a significant effect on the colour of Mahyaveh sauce (P>0.05). The results showed the highest colour amount was observed in the sample of (T15) Mahyaveh sauce containing 35%ww-1 salt, in 120 days of fermentation time and fish type 2 (Anchovy) and the lowest amount of colour in the sample of (T13) Mahyaveh sauce containing 25%ww-1 salt, in 30 days of fermentation time and fish type 3 (Sardine). the highest odour and taste amount were observed in the sample of (T2) Mahyaveh sauce containing 25%ww-1 salt, in 120 days of fermentation time and fish type 1 (Tuna) and the lowest amount of odour and taste in the sample of (T10) Mahyaveh sauce containing 35%ww-1 salt, in 75 days of fermentation time and fish type 3 (Sardine). The highest acceptability amount was observed in the sample of (T8) Mahyaveh sauce containing 25%ww-1 salt, in 120 days of fermentation time and fish type 3 (Sardine) and the lowest amount of acceptability in the sample of (T10) Mahyaveh sauce containing 35%ww-1 salt, in 75 days of fermentation time and fish type 3 (Sardine). Multiple optimization to achieve the maximum colour amount, odour, taste and acceptability in the Mahyaveh sauce was obtained with 99.94% desirability at the time of 120 days of fermentation with the third type of fish (sardine) and at a salt concentration of 28.33 %.

According to the results, by optimizing the conditions of producing Mahyaveh sauce, fish sauce can be produced with the better Sensory characteristics and higher quality.

Today, consumers increasingly believe in the effects of food on their health, and food should provide the necessary nutrients to prevent nutrition-related diseases as well as improve their physical and mental condition. Therefore, functional foods have been considered with the aim of improving the nutritional status, most of which is related to low calorie foods. Like many popular dairy products, yogurt consumption shows significant growth; The popularity of this product is primarily due to its high content of calcium, vitamins, minerals and low levels of fat, and secondly due to its health-promoting effect and inhibition of harmful bacteria. In the fresh mass of the pumpkin (Cucurbita moschata), total carotenoid content, a major contributory factor in the high nutritional value of pumpkins, ranges from 2 to 10 mg/100 g, the content of vitamins C and E accounting for 9–10 mg/100 g and 1.03–1.06 mg/100 g, respectively (Hosseini Ghaboos et al., 2016; Nawirska et al., 2009). Pumpkin fruit is also a valuable source of other vitamins, e.g., vitamin A, B6, K, thiamine, and riboflavin, as well as minerals, e.g., potassium, phosphorus, magnesium, iron and selenium (Mirhosseini et al., 2015; Obradović et al., 2015). Since pumpkin is a valuable micronutrients source, dried pumpkin could be processed into powder for foods to increase fibers, vitamin A and mineral contents. In addition, pumpkin powder can be used in bakery products because of its highly-desirable flavor, sweetness and deep yellow-orange color (Salehi, 2020).

At first, the pumpkin and spinach were dried and powdered in controlled conditions. Fresh pumpkins (Cucurbita moschata) were purchased from local market. The pumpkin slices with 5 mm thickness were dried in an oven (45°C). The dried pumpkins were milled, powdered and passed through a 125 mesh screen (Hosseini Ghaboos et al., 2016). To prepare yogurts containing pumpkin, skimmed milk was used form yogurt production factory with 1.5% fat. In fact, milk that was homogenized with a homogenizer (at a temperature of 70-60 ° C and a pressure of 150-160 bar) and by a pasteurizer (temperature at 92 ° C for 5 minutes) was pasteurized in the required amount in 5 liter containers. The starter culture (2% at 42°C) and squash powders (0, 2.5, 5 and 7.5%) were added to the milk. Then they were filled and closed. Approximately 100 samples were prepared at each time. Then, incubation was performed until the sample acidity reached 65°Dornic. For this purpose, the acidity of the sample was measured every 5 minutes at the end of the predicted fermentation time (experimentally). The used cold-room was an industrial cell greenhouse. The samples were placed in such a way that all the samples were on the same level and position in the greenhouse, which is very important for the uniform heating of the samples. After incubation, the samples were refrigerated at 4°C. Viscosity was measured using a viscometer with an LV64 spindle at a constant shear rate of 40 rpm and a temperature of 8°C. For this purpose, 250 ml of the sample was poured into a 250 ml glass beaker and stirred with a plastic spoon for 20 seconds. After turning on the device, and 30 seconds, the viscosity in centipoises was reported. Acidity was measured every 30 minutes to measure the fermentation time since the samples were incubated. When the acidity reached 70 degrees Dornic, the acidity was measured once until the acidity reached 80 degrees of Dornic. For yogurt, 10 g of the sample was titrated in the presence of phenolphthalein using 0.1 normal NaOH and the result was expressed based on °Dornic degree.

In this study, pumpkin powder in the amount of 0, 2.5, 5 and 7.5% in the formulation of 1.5% fat yoghurt was used and its chemical and rheological properties were studied for 20 days of storage. The results showed that the highest rate of syneresis (41.68%) was related to the interactions of the control sample with a shelf life of 20 days. The highest viscosity (3194 cp) was related to 7.5% pumpkin powder sample. The highest pH (4.39) was related to pumpkin powder 5%. The results also showed that the highest amount of acidity (74 °Dornic) was related to the control sample. The highest amount of total phenol (10 mg/g) and antioxidant activity (75%) was related to pumpkin powder 7.5%. The results showed that by adding 2.5% pumpkin powder to the yoghurt, the gel strength of sample was decreased and with increasing concentration up to 7.5%, its gel strength was increased but it is still less than the control sample. The results of comparing the means, the interaction effects of shelf life and pumpkin powder show that the highest rate of syneresis (41.68%) was related to the interaction effects of the control sample with a shelf life of 20 days. The results also showed that the lowest amount (39.98%) was related to the interaction effects of 5% pumpkin powder at a shelf life of 1 day, which was statistically 7.5% with a pumpkin powder at a shelf life of 1 day and pumpkin powder 5 and 5. 7.7% had no significant difference in shelf life of 12 and 20 days. According to the results of comparing the means, the highest viscosity (3173 cp) was related to the shelf life of 20 days and the lowest (3170 cp) was related to the first day of shelf life, which is statistically different from days 7 and 12. Based on the results of analysis of variance, the data showed that the effect of different levels of pumpkin powder and shelf life in terms of total phenol in yogurt showed a significant difference (P<0.05). As the results of comparing the means shows the highest amount of total phenol (10 mg/g) was related to pumpkin powder 7.5% and the lowest amount (8 mg/g) was related to pumpkin powder was at 0%.

In general, adding pumpkin powder to yogurt formulation can reduce the syneresis of the product and also increase its nutritional value.

Raisin is one of the most nutritious dried fruits and rich in various vitamins, minerals, fiber and antioxidant compounds (Mehraban et al. 2015). Iran is one of the major producers and exporters of raisin in the world. During storage period, raisin turns hard and sticky due to exudates syrup and moisture loss. It has been shown that application of edible coating could be useful to overcome this problem and extend shelf life of this product (Ghasemzadeh et al. 2008). Waxes and vegetable oils have been used to coat raisin (Debiofort et al. 1998) Ayoubi et al (2015) coated raisin with carnuba wax and glycerol monostearate. Also, Ghasemzadeh et al (2008) used edible coating based on starch and pectin to coat raisin. Sodium alginate is a water-soluble linear polysaccharide derived from alginic acid and has been considered as an edible coating due to its low cost, non-toxicity and biodegradability (Danapal and Associates 2012). In the present study, the effect of edible coating based on sodium alginate to maintain the keeping quality of raisins during storage at 25 °C for 6 months has been investigated.

raisin was produced from Seedless Asgari grape variety with the soda oil method. It was coated with sodium alginate at levels of 1 and 2%. After coating, samples were packaged in Zip-kip polyethylene bags and stored at 25 °C for 180 days. Physicochemical (weight loss, brix, pH, total phenol, color and hardness), microbial (total count) and sensory (color, texture, taste and overall acceptability) properties were determined during storage in the first day and 45, 90, 135 and 180 days after starting the storage. The weight loss was calculated from the difference between raisin weight in 45, 90, 135 and 180 days with the initial weight. Brix was measured by a refractometer (Protable VBR model, Switzerland). The pH value was measured by a digital pH meter (3020, Jenway, UK). In order to determine the total phenolic contents, the Folin–Ciocalteu method (Taga et al. 1984) was employed and measurements were done at 765 nm with a spectrophotometer (UNICO 2802, China). The color measurement was done using a colorimeter (TES-135A, Taiwan). Hardness of raisins was determined in a puncture test using a QTS texture analyzer (CNS Farnelll, Essex, UK) equipped with a needle probe (stainless steel cylinder of 2 mm in diameter with a conical needle bit) and a test speed of 60 mm/ min during the test. Hardness was defined as the maximum force to puncture raisin from the top to a 2mm depth (Rolle et al. 2011). To determine the total count, pour-plating method was used in PCA medium and incubation was performed at 37 °C. The sensory evaluation was performed by 5-point hedonic scale (1 most disliked, 5 most liked) by 10 trained panelists. The sensory evaluation of all treatments was carried out during storage time (in the first day and 45, 90, 135 and 180 days after storing). A factorial test in completely randomized design with 3 replications was utilized in this study. Analysis of variance (ANOVA) was performed by using MSTAT-C software. Duncan's multiple range test was used to compare the means at the 5% significance level and the graphs were plotted by Microsoft Excel software.

The results of analysis of variance showed edible coating significantly affected the weight loss. Sodium alginate coating reduced the raisin weight loss. In addition, storage had significant effect on weight loss. The weight loss was gradually increased during the storage period. The results of analysis of variance indicated significant effect of edible coating and storage time on raisin brix. During the storage time, brix increased, while the rate of this increasing in samples coated with sodium alginate was less than the control. The results also showed the effect of edible coating and storage time on the pH of raisins was not significant. During storage, the total phenolic content of raisins was gradually reduced. The edible coating reduced the intensity of this reduction. At the end of the storage period, the most total phenol content was observed in 2% sodium alginate treatment. The results of the color parameters evaluation showed that during the storage time lightness of raisin decreased. In addition, the effect of edible coating on this color parameter was significant (p<0.01). L of 1% sodium alginate treatment was significantly more than the control at 180 days after storing and this significant difference observed in 2% sodium alginate treatment at 45, 90 and180 days after storing. The effect of edible coating was not significant on redness but this color property significantly increased during storage period. It seems that browning reactions caused this color change. Also evaluation of yellowness results indicated sodium alginate coating had not significant effect on this color parameter. Storage caused significant changes in raisin yellowness (p<0.01). During storage time initially b value increased and then decreased. The most lightness and the lowest value of redness to yellowness ratio represent the best color of raisin. Analysis of variance show redness to yellowness ratio of raisin significantly increased during storage time (p<0.01). The edible coating was significantly effective in reducing rate of this change. After 180 days storage, the highest and lowest a/b value were related to the control (1.07) and 2% sodium alginate treatment (0.69), respectively. Observations showed raisin texture gradually hardened during the storage period (p<0.01). According to the results of study, the edible coating has not significant effect on raisin hardness. The data showed edible coating had no significant effect on total count, but microbial growth significantly decreased during storage (p<0.01). Acidity, water activity, inhibitor compounds such as phenolic compounds and some products of non-enzymatic browning reaction of Millard are some factors that inhibit microbial growth in raisins during storage (Zhao and Hall 2008; Bower et al. 2003). Based on the sensory evaluation results, storage darkened raisin color and reduced the color score. Edible coating was effective in preserving the color so that at the end of storage time the color score of coated samples was significantly more than the control. During storage time taste and texture scores significantly decreased. Although the edible coating had not significant effect on these sensory properties. Storing significantly reduced the overall acceptance score of raisin. At the end of the storage period, the overall acceptance score of coated samples were more than the control; However, according to the results of Duncan's multiple range tests only the difference between the overall acceptance score of the control and 2% sodium alginate treatment was significant at 135 days of storage.

Leishmaniasis is one of the intracellular parasitic diseases that is known as the most common infectious disease after AIDS, tuberculosis and malaria. Leishmaniasis is among the 6 most prevalent endemic diseases and is in fact a tropical and subtropical disease caused by intracellular parasites worldwide. In recent years, treatment of leishmaniasis has been associated with risks due to drug resistance and problems related to the side effects of conventional drugs. The disease is found on all continents except Oceania and is endemic to enclosed areas in North Africa, southern Europe, the Middle East, southeastern Mexico, and Central and South America. The aim of this study was to investigate the cytotoxic effect of bioactive peptides obtained from hydrolysis of tiger squid muscle on promastigotes of Leishmania major.

The variables of enzyme type, ratio of enzyme concentration to substrate, time of hydrolysis and drying method were studied on the characteristics of hydrolysis protein. After determining the percentage of white muscle protein of squid caught from Bushehr port, alkalase and papain enzymes were used at 5% levels for 180 minutes for hydrolysis. Production percentage, protein peptide powder, total antioxidant capacity (TAC), radical scavenging activity of DPPH, nitric oxide (NO) and total thiol groups were measured. Also, the cytotoxicity of Leishmania major promastigotes was evaluated using MTT method. Glucantime was used as a positive control and the untreated group was used as a negative control.

Muscle hydrolysis with 5% Alkalase enzyme caused the highest degree of hydrolysis (63%) and in general, the concentration of 5% of enzymes had a higher degree of hydrolysis than the concentration of 2.5%. Analysis of variance showed that the effect of enzyme, drying time and drying method on all measured variables had a statistically significant difference at the level of one percent (p <0.01). The effect of concentration on peptide dry powder, peptide protein, TAC and thiol was significant. However, no statistically significant difference was observed between enzyme concentrations in DPPH and Nitric Oxide. The dual interaction of enzyme × concentration on the variables of dry powder of peptide and Thiol at the level of 1% showed a statistically significant difference (p <0.01). However, the interaction of enzyme × concentration on other variables was not significant. The results showed that the dual interaction of enzyme × time on all studied variables showed a statistically significant difference. (p <0.01). The dual interaction effect of enzyme × drying method was significant only on Nitric Oxide and Thiol variables (p <0.01). Also, statistical results using analysis of variance showed that the dual interaction effect of concentration × time on the variables of dry peptide powder, peptide powder protein and Thiol had a statistically significant difference. (p <0.01). The dual interaction effect of concentration × drying method on the variables of peptide dry powder, peptide powder protein, DPPH and Thiol was also significant (p <0.01). Statistical results showed that the dual interaction of drying time × drying method on all studied variables except TAC showed a statistically significant difference (p <0.01). The results of analysis of variance for the triple interactions of enzyme × concentration × time and enzyme × concentration × drying method showed statistically significant difference only on Thiol at the level of one percent (p <0.01). The triple interaction effect of enzyme × time × drying method on protein peptide powder, DPPH, Nitric Oxide and Thiol showed a statistically significant difference at the level of one percent (p <0.01). The results of analysis of variance showed a statistically significant difference (p <0.01) with the triple interaction of concentration × time × drying method on the protein content of peptide powder, DPPH, TAC, Nitric Oxide and Thiol at the level of one percent. Finally, the results of analysis of variance showed that quadruple interaction effect of enzyme concentration × time × drying method on all studied variables had a statistically significant difference at the level of one percent (p <0.01). The results of comparing the mean of the quadruple interaction effect of enzyme × concentration × time× drying method showed that the highest amount of peptide powder, the lowest protein content and the best antioxidant activity are obtained in TAC, DPPH, Nitric Oxide and Thiol using digestion method with the help of 5% Alkalase enzyme for 180 minutes using spray dryer method. The results showed that the degree of protein hydrolysis in muscle with alkalase enzyme was 5% higher than other enzymes studied. With the help of 5% alkalase enzyme in 180 minutes and using spray drying method, the lowest amount of protein in hydrolyzed powder, the best antioxidant activity were obtained in TAC, DPPH, Nitric Oxide, Thiol and the highest cytotoxicity. The highest amount of muscle hydrolysis powder was obtained in the presence of 5% alkalase enzyme in 180 minutes and cooling drying method.

MTT results showed that with increasing the concentration of peptide powder obtained from enzymatic hydrolysis of white tiger squid muscle, the mortality rate of Leishmania major promastigotes increased in all study groups. The best level of IC50 among the studied groups was observed at a concentration of 10 mg / ml of hydrolyzate from 5% alkalase enzyme by spray dryer compared to the control group. The results of this study showed that the hydrolysis protein of Sepia pharaonis white muscle produced with 5% Alkalase enzyme has cytotoxic effect on Leishmania major promastigotes and this effect has shown a stronger activity in hydrolysis prepared using spray drying method than other methods.

Frying is a complex unit operation that is widely used in the food industry. Frying temperatures can range from 140–190°C, but the most common temperatures are 170–190°C. These conditions lead to high heat transfer rates, rapid cooking, browning, and texture and flavor development. During the process, food is immersed in an oil bath at a temperature above the boiling point of water. This results in counter flow of water vapour (bubbles) and oil at the surface of the product. Colour changes measured may be used to predict both chemical and quality changes in a food. The colour parameters have previously proved valuable in describing visual colour deterioration and providing useful information for quality control in fruits and fruit products (Salehi 2019b). The oil uptake problem associated with fried products can be decreased by using hydrocolloids as edible coating. Also, the sensorial examination results showed that the coated products with gums have total acceptability better than the uncoated samples (Salehi 2020). Using of hydrocolloids (gums) to decrease the oil uptake during deep-fat frying is one of the easy and most convenient way which does not needs changes in frying devises. The term “gum” is used to explain a group of naturally occurring polysaccharides. Gums have a good functional characteristic such as emulsifying, coating agents, packaging films, gelling, stabilizers, solubility and textural improvement. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch (Salehi 2019b; Salehi 2020). Kim et al. (2011) studied the influence of the Guar gum coating on the oil uptake and heat transfer of the potato strips during frying process. Their results showed that the addition of guar and gellan gums as hydrocolloid coatings decreased the heat transfer coefficient and oil uptake in potato during the frying process. They reported that the use of 0.9% Guar gum for coating decreased the oil content of the fried potato up to 8.9%, that was 41.0% lower than the control sample. Potential of almond gum (0-20 g/L) application as a coating agent to improving the quality and sensorial properties of fried potato chips was investigated by Bouaziz et al. (2016). Their results showed that the raise of almond gum levels up to 20 g/L reduced the 34% oil uptake of chips and raised the 29.5% moisture content. Optimum conditions for coating and frying establish with response surface methodology (RSM) were thus reached with 20 g/L almond gum at 160°C frying temperature for 75 s. The sensorial examination results showed that the coated potato chips with almond gum have total acceptability better than the uncoated samples. The coated chips have a notably lighter colour (higher L* index) and were considerably yellower than the uncoated samples. The lightness (L* value) was 58.2 for the uncoated samples, while 88.3 and 87.5 were found for fried samples coated with almond and arabic gums, respectively. Application of edible hydrocolloid coatings is one of the best ways to improve appearance properties of fried foods. The aim of this study was to investigate the changes in colour parameters (L*, a*, b* and ΔE) and the area of eggplant slices coated with different concentrations of xanthan gum during deep fat frying.

In this study, eggplant slices in a cylindrical shape with a thickness of 1 cm were coated using xanthan gum in three concentrations of 0.5, 0.5 and 1.5%. Then they were placed in the fryer and the effects of frying temperature at three levels of 150, 175 and 200 °C on the appearance characteristics of the samples were investigated. To examine the changes in colour indexes including lightness (L*), redness (a*), yellowness (b*) and colour changes (ΔE) as well as changes in the area of the samples, images were taken continuously during the frying time. In order to investigate the effect of frying temperature and xanthan gum concentration on the colour changes of fried eggplant, a computer vision system was used. Sample illumination was achieved with HP Scanner (Hp Scanjet 300). L* (lightness-darkness that ranges from 0 to 100), a*(redness-greenness that ranges from -120 to 120) and b* (yellowness-blueness that ranges from -120 to 120) were measured in this study. The Power, Quadratic, Gompertz, Logistic, Richards, Weibull, and MMF kinetic models were chosen to describe the colour changes index within the frying process of eggplant slices. The estimation of the models parameters for each one of the colour parameters was carried out using a non-linear regression analysis method, separately for each treatment during frying of eggplant slices. The experimental data were modeled by using non-linear regression in Curve Expert 1.34 software.

The L* index calculated for the frying process of eggplant samples showed that the coated samples were brighter in terms of lightness and eggplants coated with xanthan gum with a concentration of 1.0% had higher L* values. Since lightness is a very important colour quality parameter, lower frying temperatures with lower boiling point of water are preferable to preserve the lightness and hence the attractiveness of fried products. The reduction in L* may be attributed to intense browning reaction and increase crust formation due to exposure to high temperature. With increasing the concentration of xanthan gum from 0.5 to 1.5%, the redness of the samples increased from 2.82 to 14.58. In terms of colour change index (ΔE), eggplants coated with xanthan gum showed the least colour changes during frying. The mean ΔE values for the control sample, 0.5%, 1% and 1.5% of xanthan gum were 30.97, 29.13, 30.57 and 28.12, respectively (at 150°C). For modeling the colour change index, the MMF model had less error compared to the Power, Quadratic, Gompertz, Logistic, Richards, and Weibull models and it fitted well with the experimental data. Surface change% (shrinkage) is a common phenomenon during frying. Rapid water loss resulted in significant shrinkage in products during frying. The average area changes calculated for the control sample, 0.5%, 1% and 1.5% of xanthan gum were 49.41, 48.57, 42.54 and 40.77, respectively. The surface change of eggplant slices was increased with the progression of frying time and temperature. High surface change was seen in eggplant slices fried at 200°C which may be due to fast removal of moisture.

Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. Xanthan gum concentration, oil temperature and frying time are the process parameters which affect the colour parameters of eggplant slices during frying. The results showed that coating of eggplant slices with 1.5% of xanthan gum preserves the appearance of the fried product and also the least area changes were observed in these samples in the frying time at different temperatures. Different kinetic models were used to fit the experimental data and the results revealed that the MMF model was the most suitable to describe the colour change intensity (∆E).

The annual production of apricots in the world in 2017 amounted to about 4/257/241 tons, and among these, Iran with a production of 239/712 tons, is ranked fifth after Turkey, Uzbekistan, Italy and Algeria. While in 2010, Iran was the second largest apricot producer in the world after Turkey with a production of 388/049 tons of apricots (Meltam and Mevlut 2020). Apricot fruit has different cultivars that are either eaten fresh such as Germez-Shahrood and Aybatan 90 cultivars or like Maraghei 90, Ordoobad, Nasiri and Asgarabad cultivars are processed and then consumed. Apricot is one of the climacteric fruits and produce a lot of ethylene when the fruit ripens. Apricots are very sensitive to the presence of ethylene. In apricot storage space, the presence of very low amounts of ethylene in the range of 0.03 - 0.1 µL/ L will damage this fruit (Martinez-Romero et al., 2007). Therefore, evacuation of ethylene from the empty packaging space will slow down the aging process and extend the shelf life of apricot (Ozdemir and Floros 2004). Ethylene absorbers are divided into several categories. Natural clays (Zeolite and Bentonite), catalytic oxidants (Potassium permanganate, Potassium dichromate and Palladium), regenerative absorbers (Propylene glycol and Xylene glycol), electron-deficient dienes or trienes (Benzene and Pyridines) and other absorbers such as Active carbon and Aluminum oxide (Gaikwad et al., 2020). Ethylene absorbers have been used to increase the shelf life of climacteric fruits such as apricot, apple, banana, mango, cucumber, kiwifruit, tomato, avocado, persimmon and vegetables such as carrot, potato, and asparagus (Ozdemir and Floros 2004 and Yildirim et al., 2018). In this study, in addition to ethylene adsorbents such as Bentonite, Active carbon, and Potassium permanganate that were commonly used or researched. Straw was used for the first time as an absorber. From ancient times, straw has been used to store fruits such as grapes and watermelons in rural areas of Iran. Therefore, its use in apricot storage was investigated.

Materials used in this study include: apricots with cultivars of Aybatan 90, Maraghei 90, Asgarabad and Germez-Shahrood. Ethylene absorbers include bentonite, active carbon and potassium permanganate were obtained from local markets. To prepare the straw, wheat stalks were crushed using a shredder. Low density polyethylene (LDPE) film was used to cover the packaging. After packing, apricots were stored at 1°C and tested every 4 days for 16 days. The evaluated parameters in this study were TSS, pH and firmness.

According to the obtained results, the amount of TSS will be affected by cultivar and type of ethylene absorbers. The result showed that Maraghehei 90 cultivar had the highest TSS and Aibatan 90 cultivar had the lowest TSS compared to other cultivars. The effect of ethylene absorbers on the TSS showed, treatment without ethylene absorber had the greatest effect on TSS and treatments with ethylene absorber of potassium permanganate and active carbon had the least effect on increasing TSS. Finally, the effect of ethylene adsorbers on TSS was small according to the data of this study. Researchers reported that the differing views exist on the effect of ethylene absorbers on the TSS attribute. Valdes et al., (2009) and Palo and Crisosto (2003) stated that TSS will not be affected by ethylene and ethylene removal will not have a significant effect on this trait. In contrast, Zhou et al., (2006) reported peach and Bregoli et al., (2005) reported that the presence or absence of ethylene would affect the TSS trait. Regarding the pH trait, Maraghei 90 cultivar showed the highest and Aybatan 90 cultivar showed the lowest pH. The pH will increase in relation to increasing of fruit shelf life. Maraghehei 90 cultivar with packaging without ethylene absorber showed the most effect on increasing the pH and Aibatan 90 cultivar with ethylene absorber potassium permanganate showed the least effect on increasing the pH. According to these results, ethylene absorbents had a little or no effect on pH. Researchers have offered different views on the pH attribute as well as the TSS attribute. Overall, the researchers believe that the effect of ethylene absorbers on the pH trait is minor. Ishaq et al., (2009) stated that the use of potassium permanganate slowed the decrease of TSS and decreased the amount of pH in apricot fruits. Emadpour et al., (2015) obtained that the effect of coated potassium permanganate on zeolite nanoparticles on pH changes of peach and nectarine fruits was low. Other fruits such as kiwi (Ramin et al., 2010), tomato (Salamanca et al., 2018) and banana (Tourki et al., 2014) have similar results in comparison with apricot fruits. The results obtained on the firmness property showed that it can be influenced by cultivar, time and ethylene absorber. Maraghehei 90 cultivars had the firmest value and germez-Shahrood cultivar had the softest texture. The result showed that with increasing shelf life, firmness had a decreasing trend. The effect of interaction between cultivar and time on firmness, it was observed that Maraghehei 90 cultivar had a firmer texture on the fourth and eighth days than other treatments. Germez-Shahrood cultivar on the 16th day, had the lowest texture firmness. Based on the data, apricot fruits treated with ethylene absorbers of potassium permanganate and carbon active represented the highest firmness and the effect of straw and bentonite on fruit firmness did not show a significant difference. The use of ethylene absorbent treatments resulted in longer shelf life of apricot fruits, regardless of cultivar. Ethylene absorbent for potassium permanganate reoresents different effects depending on the product and even the cultivar. In general, this absorbent can be delay the processing and related processes of chlorophyll decomposition and color, weight loss and firmness (Alvarez-Hernandez et al. 2019). Climacteric fruits such as nectarines and peaches are sensitive to loss of firmness with increased ethylene production. The use of nano absorbent granules effectively reduced the softening process of tissue (Emadpour et al., 2015). Valdes et al., (2009) reported that fruit firmness is dependent on ethylene content consequently fruit firmness was progressively decreased with increasing ethylene, as well as, the use of ethylene absorbents delays mentioned softening of climacteric fruits. Similar results were obtained for other climacteric fruits such as apple (Sardabi et al., 2014), avocado (Corrêa et al., 2010), banana (Tirgar et al., 2018), blueberry (Wang et al., 2018) and dates (Mortazavi et al., 2015).

Industrial cultivars such as Maraghehei 90 and Asgarabad were more durable than fresh-eaten cultivars such as Germez-Shahrood and Aybatan 90. Industrial cultivars showed higher shelf life due to higher TSS and consequently higher sugar content than fresh-eaten cultivars. Ethylene absorbents had little or no effect on TSS and pH. Firmness was influenced by apricot cultivar, ethylene absorber and time. With increasing time, the value of firmness decreased and using ethylene absorbers regardless of cultivar type reduced the softening. Potassium permanganate showed the greatest effect on fruit firmness and increased the shelf life of apricots compared to other ethylene absorbers. Maraghehei 90 cultivar does not need to use ethylene absorbents to increase its shelf life, because it has an inherently high shelf life due to its high sugar content. Straw has the good potential in order to store apricot fruits, but it requires further research.

Strawberry (Fragaria x ananassa) as one of the most widely consumed fruits in the world is produced in 73 countries worldwide (Muzzaffar et al., 2016). Strawberry is mainly grown in Kordestan, Golestan, Mazandaran and Gilan provinces of Iran with Kordestan, Paros, Queen Eliza, Selva, Camarosa and Pajero as the most important cultivars. Since strawberry is very perishable fruit, requires careful harvesting and handling to maintain its quality after harvesting. Considering its sensitivity to physical injuries and fungal invasion besides rapid softening and susceptibility to rots, strawberry fruit has a short postharvest life. Gray mold, caused by Botrytis cinerea is considered as the most important strawberry disease with many negative impacts on ripening, marketing and postharvest life of the fruit (Abd-Alla et al., 2011). No strawberry cultivar is resistant to gray mold. The pathogen is able to infect stored strawberries because mycelia spread from infected fruit to adjacent healthy fruit. Several technologies have been used to reduce postharvest losses and extend the storage life of strawberries. These technologies include chemical control, low temperature storage, control atmosphere packaging, essential oils and irradiation (Marjanlo et al., 2009; Maraei and Elsawy 2017). Most of these techniques could be effective for shelf life extension of strawberry fruit. However, many reports documented harmful effects of chemical fungicides on human health and environment besides causing fungi resistance. Some compounds and methods may also have adverse effect on color, flavor or texture of the fruit. Thus, in the past few decades, research has focused on the use of safe and natural preservatives. It was reported that the storage life of strawberry fruit increased by application of cumin essential oil (Marjanlo et al., 2009). Among the various alternatives, metal oxides such as magnesium oxide and zinc oxide are catching the attention of scientists worldwide. These oxides render antimicrobial activity with higher stability in comparison to organic antimicrobials. Zinc oxide nanoparticles are less toxic than other nanoparticles such as silver nanoparticles. In addition, they are safer for human beings in comparison to other metal oxides (Al-Naamani et al., 2018). Al-Naamani et al. (2018) proved the efficiency of chitosan-znic oxide nanocomposite coatings in extending the shelf life of the packed okra. The application of nanocomposite film containing 2% zinc oxide nanoparticles maintained the qualitative characteristics of Mazafati date during cold storage (Sadeghipour et al., 2019). The aim of this study was to investigate the effect of different concentrations of zinc oxide solution on quality and shelf life of strawberry fruits (camarosa cultivar) during ambient and cold storage.

Zinc oxide solution with brand name Eimen Jav was purchased from Eimen Novin Pushan Pak Company. “Camarosa” strawberries at commercial maturity stage were harvested from a greenhouse located in Hashtgerd, Alborz province, Iran and then transported to Agricultural Engineering Research Institute. Fruits of uniform size without any defect were selected and used for the experiments. Strawberries were dipped in the solution at different concentrations (0.31%, 0.63%, 0.94%, 1.25%) for 1, 2 and 3 minutes. Then, the fruits were air dried at room temperature, put in plastic fruit boxes and stored at ambient temperature (25 oC, 30% RH) for 6 days and cold room (4 oC, 85-90% RH) for 21 days. The sampling was done on day 0, 2, 4, and 6 through ambient temperature and on day 0, 7, 14, and 21 through cold storage. Decay percent was calculated by visual observation of each sample. Fruits with visible brown spot and softened area were regarded as decayed fruit. Texture evaluation was performed by a texturometer. Firmness values of each individual strawberry were measured at two points of the equatorial regions using a 5 mm diameter probe and 500 load cell, at 2 mm/sec-1. Total soluble solids content was measured using a refractometer, Titratable acidity (TA) was calculated by titrating of clear juice of strawberry against 0.1 N NaOH solution and the results were expressed as citric acid %. Ascorbic acid content was determined by using 2,6-dichlorophenol indophenols titration method. A five-point hedonic scale was used for conducting the sensory evaluation of the samples. A panel of 15 judges was selected to evaluate the treatments for various sensorial parameters like appearance, texture, taste, and overall acceptability. Plain water was given to the judges to rinse their mouth between the evaluations of samples. The study was conducted as a factorial experiment in randomized complete design. All determinations were carried out in triplicates and the means were separated by Duncan Multiple Range test. All statistical tests were done by SPSS ver. 22 and were meaningful at 5%.

Ascorbic acid content was significantly affected by zinc oxide solution at different concentrations and immersion times. The ascorbic acid value of the control was significantly lower than the treated fruits. Ascorbic acid content decreased through the storage time as observed in all treatments and the control. Zinc oxide treated strawberries at 0.31% concentration for 3 minutes had higher firmness values and better qualitative characteristic with increased shelf life up to 2 weeks during cold storage. Additionally, this treatment reduced fungal decay up to 50% compared to the control during cold storage. Zinc oxide solution at 0.63% concentration for 3 minutes increased the shelf life of strawberry fruits up to 48 hours under ambient temperature. In this condition, fungal decay reduced up to 70% as compared to the control. Zinc oxide solution had no effect on sensory attributes of the fruits.

This study showed that strawberry fruits treated with zinc oxide solution (Eimen Jav solution) at recommended concentration and under storage in cold room had better quality and less decay than the control. The results introduce zinc oxide solution as a useful method for maintaining strawberry quality and extending its storage life.

Quinoa with scientific name "Chenopodium quinoa Willd", unlike real grains that belong to the family Poaceae, is a pseudocereal belonging to the Amaranthaceae family of dicotyledonous or dual-leaf vegetables, and Its origin is in South America. Quinoa seeds also contain a variety of bioactive components such as polyphenols, carotenoids, and oleic acid, all of them are beneficial to human health. Quinoa, with its essential amino acids, protein content, and high protein bioavailability, can be a good alternative for plant and animal proteins in patients with celiac disease. Seventeen bioactive peptides with potential properties were isolated and identified from quinoa proteins. In recent years, much research has been done on use of quinoa and its bioactive peptides for its functional properties. Nowak et al., (2016) in study of nutrients in quinoa expressed that; Quinoa is an ancient agricultural product and can play an important role in food safety around the world. Fischer et al., (2017). In present study, amino acid sequence is extracted and quinoa protein is hydrolyzed using pancreatin enzyme and its functional properties such as emulsifying, foaming, solubility, antioxidant activity, etc. are investigated, so it can be used as a bioactive compound with nutritional and functional properties in food systems.MATERIAL AND METHODS Quinoa seeds purchased from National Salinity Research Center dependent to Yazd Agricultural investigation organization (Yazd, Iran), Pancreatic enzyme (active at pH of 8.0 and temperature of 37 °C ) and DPPH free radical prepared from Sigma Aldrich (Steinheim, Germany).Chemical analysis, preparation of sample for protein hydrolysis Flour preparation from quinoa seeds and defatting by hot method and solvent extraction Whole seeds were washed for 4-5 times until there was no foam in the solution that was the sense of saponins, then seeds oven-dried at 45+1 ˚C until being dry, then whole seeds were ground into flour using Miller (Proctor Silex model EI60, UPC) with a sixty-mesh screen (Elsohaimy et al., 2015). Defatting from quinoa flour was performed with Soxhlet technique and by hot solvent of hexan (normal) at a raito of 1:4 seed flour to solvent in 9 hr. (Sánchez-Vioque et al., 1999).Amino acids compositionsProtein samples hydrolyzed with HCI 6 N in time of 24 hours at 110 ˚C. The excitation wavelength was 330 nm and the emission spectra were recorded at 480 nm, The analysis was carried out with a gas flow rate of 1.3 ml/min at separation temperature of 35 °C.Obtaining of quinoa protein concentrateAt first, defatted Quinoa flour was suspended in distilled water in ratio of 1:10. Then pH of solution was adjusted to 10.0 using NaOH at a concentration of 1 N and resulted solution was thoroughly stirred at room temperature for 60 min. During this time interval, pH was kept constant at set value to maximize proteins dissolution. The mixture was then mixed for 30 minutes at 9000 rpm at 4°C in a centrifugal refrigerator (K241R, Pro-Research, Centurion Scientific Ltd, UK), The solid phase was then separated and pH of the supernatant was reduced to 5 using 1 N hydrochloric acid to precipitate quinoa proteins. same centrifuge operation, with above conditions was repeated again. The centrifuge precipitate, which is protein concentrate, was lyophilized with freeze dryer (Christ, Germany). And were stored in freezer at -18 °C for subsequent experiments )Živanović et al., 2011).Preparation of protein hydrolyzate from quinoa protein concentrateTo complete enzymatic hydrolysis process, first, protein isolate sample was dispersed and dissolved in 0.01 M phosphate buffer with pH = 7.4 for 30 minutes at a concentration of 5% (w/v). And constant stirring at ambient temperature allowed it to be completely hydrated. Then, initial solution of pancreatin enzyme was prepared in 0.01 M phosphate buffer, This solution was added to the protein isolated solution in ratio of enzyme to protein substrate equal to 2.5% (w/w). Reaction temperature for pancreatin enzyme was 40 °C and continuous stirring was performed at 200 rpm for 4 hours. After completion of enzymatic hydrolysis process, sample reaction medium was placed in a 95 °C water bath for 15 minutes to inactivate enzyme and stop reaction. After that solution was cooled to ambient temperature, centrifugation was performed for 15 minutes at 9000 rpm, then supernatant solution was separated and lyophilized at a temperature of -20 °C with an approximate pressure of 0.1 mB, and then stored at -20 °C until use .resuultsThe results were in a completely randomized design with three replications and a significance level of 5% with a moisture content of 9.36, ash 2.29, crude fiber 4.6, protein 12.51, fat 5.36 and carbohydrate 71.48%. Results of chemical properties, shows quinoa seeds as an excellent potential food source with functional properties and this is due to quinoa essential nutrients content (such as proteins, carbohydrate, lipid and fiber). Result of present study is in agreement with (James, 2009), which in case quinoa seeds had about 11.2% moisture, 13.2% protein, 9% crude fiber, 1.2% total ash, and about 48.2% carbohydrate, however, this amount of carbohydrate was relatively less compared to present study. previous studies have shown that average protein content in quinoa seeds varies between 12% to 23%. The highest percentage of quinoa amino acids were glutamic acid and lysine, but there was a shortage of sulfur amino acids. The highest degree of hydrolysis (19.17%) was obtained after 180 minutes. Quinoa peptides had the lowest solubility in the isoelectric pH range and their solubility was increased in pH values below and above the isoelectric range. Quinoa bioactive peptides significantly reduced DPPH radical reduction and had high antioxidant activity (67.8% after 6 hours of hydrolysis and decreased to 59.8% after 8 hours). Quinoa with high percentage of protein has favorable physicochemical, functional and antioxidant properties and the resulting peptides can be used as bioactive food sources in pragmatic products.

Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.