مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 5 (پیاپی 126، امرداد 1401)

Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.

Honey is an excellent food and has various healing properties. This natural and sweet substance is produced by honey bees from the nectar of flowers and from secretions of living parts of plants. The quality of honey can change due to various factors, including the type of plant and the region. Therefore, it is necessary to identify the characteristics of different types of honey. This study was conducted to determine the component and chemical and biochemical properties of seven samples of honey collected in the spring of 1399 from beekeepers in different regions of Sistan, including Zahak, Sistan dam, Mohammad Abad, Jazinak, Hasan Abad, Bonjar and Zabol located in Sistan and Baluchestan province of Iran. For this purpose, tests such as moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars, proline, diastase activity and Hydroxymethyl furfural content of honey samples were measured and the values were compared with standard. The results were showed which the average moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars before hydrolysis, reducing sugars after hydrolysis, proline, diastase activity and hydroxymethyl furfural are 16.34%, 3.85, 36.42%, 42.85%, 1.24%, 79.27%, 80.57%, 497.84 mg/kg, 10.52 (DN), 16.97 mg/kg respectively. Considering that the honey of different regions of Zabol was within the standard range of Iran in terms of physicochemical properties, so the quality of honey in these regions can be confirmed as standard and desirable honey.

Turkeys, including white meat, have been ranked second in abundance. In this study, were increased the quality, tenderization and sensory properties of turkey fillet by marinade solution. The effect of the addition of marinade solutions (5levels: distilled water (control sample), marinade solution (water + 5% Lactic acid + 3% NaCl), marinade solution and 900 ppm Oliveria decumbens Vent Essential oil, solution and 1400 ppm Ferula assa- foetida Extract) and time (2levels: 24 and 48h) on the texture characteristics of turkey’s meat were investigated based on completely randomized design. The studied traits included tissue shear force, microscopic structure, color evaluation, sensory evaluation, pH, cooking loss and absorption percent. The effect of marinade solution was significant on pH, shear force, Sensory quality and the effect of time was significant on shear force (p<0.05). In addition, salt and acid, in addition to crunching and flavoring the meat, increased yield, reduced cooking time and improved texture. The specimens treated with marinade had a significant difference in the maximum shear force for cutting (p<0.05). L* (lightness) of meat increased after meringue (p<0.05). The simultaneous use of acid, sodium chloride and aromatic herbs was a better option to improve the flavor and odor of meat and to increase its marketability.

Proteins are one of the most important food constituents due to their unique functional properties and health benefits. Among plant proteins, fenugreek seed protein is of great interest due to its high content of essential amino acids. The current study was carried out to optimize ultrasound-assisted extraction of fenugreek seed protein and evaluation of its functional, structural and antioxidant properties. The optimal conditions for protein extraction were ultrasonic power of 80 W and sonication time of 28.39 min which under these conditions, the predicted extraction yield was 8.65% which was in good agreement with the experimental value (8.57%). Amide A, amides type I, II, and III bands were observed in Fourier transform infrared spectrum. The solubility was pH-dependent. The water and oil absorption capacity was 6.24 and 2.72 mL/g, respectively. The lowest (44.66%) and highest (92.49%) foaming capacities were observed at pH 4.5 and 10, respectively. The highest emulsifying capacity (84.53%) was observed at pH 10, while the lowest (54.82%) was at isoelectric point. At the constant pH, the foam and emulsion stability decreased over time. The results revealed that ultrasound can be applied effectively to reduce the time of protein extraction process from fenugreek seeds. In addition, the fenugreek seeds extracted by using ultrasound have desirable functional and antioxidant properties that make it feasible for utilization in the food industry.

Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220℃) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (α = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200℃ was introduced as the most desirable formulation.

Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE-loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature.

Due to the importance of diet in consumer health, the use of functional foods has become widespread. Foods containing probiotics are a good example of these foods, which have both high nutritional value and prevent disease. In addition, the use of bioactive compounds in food formulations is also technologically important. Natural protection with the use of biological preservatives, in addition to improving food safety and increasing its shelf life, as a technological effect, also has a positive effect on promoting consumer health. The mechanisms by which probiotic bacteria develop health-promoting properties can be complex and multifaceted. These beneficial microorganisms produce a potential and almost unlimited source of bioactive substances that can directly or indirectly affect human health. In this regard, active and live cultures of probiotic bacteria can be used to produce postbiotic bioactive compounds, such as exopolysaccharides, enzymes, organic acids, bioactive and antimicrobial peptides such as bacteriocins and unsaturated fatty acids such as conjugated linoleic acid. In recent years, new concepts related to probiotics, such as postbiotics, have been used to describe inanimate microorganisms or extracts free of bacteria that may provide benefits to the host by providing additional bioactivity to probiotics. Therefore, the present review article investigates various aspects of postbiotics and their bioactivity with the aim of expressing the valuable and practical potential of these compounds for the food industry.

In this study, the aqueous-alcoholic extract of thyme in yogurt was used with the aim of increasing the acceptability of consumption and improving its quality characteristics. Due to the better quality of local BkezIlam yogurt, inulin was added to its formulation in concentrations (0.05%, 0.075%, 0.1% and 0.125%). The produced samples were evaluated from the point of view of quality tests and compared with the control sample (yogurt without inulin and thyme). For this purpose, thyme extract in concentrations (2%, 4%, 6% and 8%) was added to the milk used in the preparation of yogurt.PH, acidity, hydration, water holding capacity, acetaldehyde, viscosity and total bacterial count were evaluated at 1, 6, 11 and 21 days after production.The results showed that in the experimental treatments, the results of pH, acidity, synersis, water holding capacity, acetaldehyde content, viscosity and total bacterial count during storage were significantly different from each other (P <0.05). However, there was no significant difference in organoleptic properties except odor and other properties as taste, consistency, color,  mouthfeel and general acceptance is not significant, which were evaluated by 10 trained judges (P <0.05). According to the results of this study, yogurt sample contains 0.125% inulin and 2% thyme has the lowest pH and increased acidity and water holding capacity for 16 days. Also, the sample containing 0.15 inulin obtained the lowest percentage of synersis and the highest number of bacteria after 21 days. In terms of viscosity and acetaldehyde, samples containing 0.125% inulin and 6% thyme had the highest values ​​at 7 and 16 days, respectively (P <0.05). The experimental results showed that during storage, with decreasing pH in the treatments, dry matter increases and fat decreases in the samples and the percentage of synersis decreases, which increases the viscosity.

The aim of this study was to prepare antimicrobial and antioxidant films based on wheat gluten and Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole were used to improve the structure of films. Response surface statistical design was used to investigate the effect of the essence, magnesium oxide nanoparticles and polypyrrole on the physicochemical properties of the films. According to the obtained results, moisture absorption, solubility and water vapor permeability of the films decreased with increasing the content of essential oil and pyrrole. Increasing the amount of essential oil and pyrrole in the film structure improved the mechanical properties of the films. Then, the optimal films (containing 12% essential oil, 0.904% magnesium oxide and 0.2 pyrrole) were studied to evaluate the structural and antimicrobial properties. The antibacterial, antioxidant and electrical conductivity of the film was greatly increased in the presence of all three additives of essence, magnesium oxide nanoparticles and polypyrrole (P <0.05). Gluten-essence-MgO-PPy (Glu-E-MgO-PPy) composite film had the highest antioxidant and antibacterial properties. The optimal film had higher antibacterial activity against Escherichia Coli ATCC13706 compared with Staphylococcus aureus ATCC6538. SEM images showed that the essence and polypyrrole strengthened the gluten film structure and made it more resistant to the passage of water vapor. FTIR spectra confirmed the electrostatic interactions between gluten and essence and polypyrrole. The results of thermal analysis showed that polypyrrole greatly increased the thermal resistance of the film and the nanoparticles had little effect on the thermal resistance. The results of this study showed that composite and bioactive film with three important properties of electrical conductivity, antibacterial and antioxidant has the potential to be used as an active and intelligent film in the packaging of perishable food products.

In this study, the ethanolic extract of Humulus lupulus was prepared by the maceration method. Its antimicrobial effect was evaluated against pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes) through disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. Total phenol and flavonoid contents of the extract were measured by Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant activity of the ethanolic extract was also measured by DPPH and ABTS free radical scavenging methods. The highest and lowest inhibition zones in disk diffusion agar (16.9 mm vs. 12.5 mm) and well diffusion agar (17.6 mm vs. 13.9 mm) methods were accounted for S. aureus and E. aerogenes, respectively. Gram-positive bacterial species were more sensitive to H. lupulus ethanolic extract compared to Gram-negative ones. Total phenol and flavonoid contents of the extract were found to be 96.47 mg GAE/g and 28.5 mg QE/g, respectively. The antioxidant effects of the H. lupulus ethanolic extract, based on DPPH and ABTS radical scavenging activities, were 58.63% and 66.5%, respectively. Based on the results, the ethanolic extract of H. lupulus could be used as a natural antimicrobial and antioxidant agent to inhibit the growth of pathogenic bacteria and lipid oxidation progression in various food products.

Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry.The aim of this study was to evaluate the type and composition of coatings in the stability of phycocyanin pigment by spray dryer. Phycocyanin pigment solution was copigmented with tannic acid and mixed with maltodextrin and gum arabic in ratios (100: 0, 75:25, 50:50, 25:75 and 0: 100) gum arabic: maltodextrin and core to wall ratio 10: 1 were coated. The results showed that pigment coating has a significant effect on its stability, so that the analysis of variance comparing the average of the treatment containing 100% and 75% maltodextrin in the coating with the lowest amount of pigment absorption with values of 12.3 and 14.5 respectively. Examination of the electron microscope showed that the microcapsules contained higher amounts of maltodextrin, sphericals with a smoother surface and less wrinkles than the microcapsules made with gum arabic. Also, the particle size results showed that the powder samples containing maltodextrin were larger than the samples with gum arabic, which were 50.5 and 41.3 nm, respectively.

In this study, the effect of different levels of inulin (0 to 5%) and egg white powder (0 to 10%) on protein content and sensory characteristics of taste, aroma, softness, spreadability and overall acceptability of spreadable processed cheese was investigated. The results were modeled and analyzed by the response surface methodology (RSM) based on a central composite design (CCD). For all response variables, the R2 values ​​of the models ranged from 0.86 to 0.99, and the values ​​of lack-of-fit factors were not significant (P >0.05); Therefore, the accuracy of the models for fitting the data was confirmed. In general, inulin decreased, but egg white powder increased the protein percentage of processed cheese. Inulin had a favorable effect on the softness and spreadability of processed cheese, but reduced the scores of taste, aroma and overall acceptability, especially at high concentration (5%). In contrast, egg white powder improved the taste, aroma, and overall acceptability of processed cheese, but reduced its softness and had little effect on its spreadability. The combination of inulin and egg white powder moderated each other's negative effects on the sensory properties of the fortified processed cheese, and ultimately improved its sensory properties compared to the control sample.

Fruit juice is an important part of the diet in many human societies, and due to the consumption of sugar in the formulation, sugar substitution seems necessary to maintain health. In the present study, to replace sugar in apple-lemon carbonated fruit juice from two variables of stevia extract at three levels (0.002, 0.0035 and 0.005 g/l) and date liquid sugar at three levels (60, 80 and 100 g/l) were used. The effect of stevia extract and date liquid sugar on chemical properties (pH, acidity, total sugar, brix, carbon dioxide, dry residue, density), sensory and microbial were evaluated. The results showed that the linear (P<0.0001) and quadratic (P<0.05) effects of the predicted model of stevia extract on pH and acidity and for date liquid sugar on carbon dioxide, acidity and density were significant. Also, the interaction of two independent variables, respectively, showed that for stevia extract, the amounts of carbon dioxide, brix, dry residue, acidity and total sugar and for date liquid sugar, the amount of carbon dioxide, brix, dry residue and acidity, achieve an increasing trend first and then a decreasing one. The linear and quadratic effects of stevia extract and date liquid sugar on sensory properties of taste, oral fairy, texture and color were analyzed which were significantly different from the control sample and only exception was the quadratic power of stevia extract in the feature of oral fairy, which was not significant (P>0.05). Finally, the optimal values of 0.005 g/l of stevia extract and 93.570 g/l of date liquid sugar were obtained to achieve the desired physicochemical and sensory results for use in fruit juice formulation.

The most important application of nanotechnology in the food industry is the production of active packaging with antimicrobial properties, packaging with special mechanical properties in terms of gas and heat exchange and nanosensors in intelligent packaging. The aim of this study was to investigate the antimicrobial effect of silver and copper nanocomposites on Escherichia coli and Staphylococcus aureus. Nanocomposites containing silver and copper nanoparticles in 1, 3, 5 and 7% percentages were produced by extrusion method and were subjected to nanometric analysis. Then, the antimicrobial test of nanocomposites was performed on commercial strains of Staphylococcus aureus and Escherichia coli by measuring the inhibition of growth in the culture medium.  The data showed that the size of copper and silver nanoparticles was in the range of 20 to 50 nm and the dispersion of nanoparticles on the surface of nanocomposites was uniform with high purity. Antimicrobial test of nanocomposites showed that with increasing the percentage of nanoparticles, the diameter of the growth inhibition of nanocomposites increased significantly and the rate of inhibition of growth of silver nanoparticles was higher than copper (p≤0.05).  Staphylococcus aureus was more sensitive to copper and silver nanoparticles than Escherichia coli (p≤0.05). The results of the present study showed that silver and copper nanocomposites with high antimicrobial properties can be used for food packaging.

Soybean seeds are one of the major sources of vegetable oils produced on a commercial scale And the source of compounds such as isoflavones and phenolic compounds. In this study, the effect of two methods of ultrasound assisted extraction bath and probe ultrasound in two intensities (50%w, 75%w) by using three different types of solvents hexane, isopropanol and hexane:isopropanol composition and four levels of sonication time (30, 60, 90 and 120) on total phenolic compounds, alpha-tocopherol and extraction efficiency of soybean oil were investigated. The results showed that the highest oil extraction efficiency (8.41%) was obtained at 50% intensity of probe ultrasound at 120 min by using hexan solvent. The highest phenolic content (1.57 g GAE /kg soyben oil) and tocopherole (2.66 g α-TocoPherol/kg soyben oil) were obtained at 50% intensity of probe ultrasound at 120 min by using isopropanol solvent. In bath ultrasound extraction method the highest extraction efficiency (10.76%) was related to 30 min time of sonication and isopropanol:hexane (1:1) solvent. The highest phenol (1.48 g GAE /kg soyben oil) and tocopherol (1.68 g α-TocoPherol/kg soyben oil) were observed at 90 and 120 min of sonication, isopropanol and isopropanol:hexane solvent respectively. In all extraction methods the isopropanol solvent was the best solvent to extraction phenolic compounds. The results of this study showed that extraction by using bath and probe ultrasound had different effect on extraction oil and bioactive compounds of soybean. In each extraction method the amount of mentioned compounds was related to type of solvent and extraction method.

Chocolate is one of the most widely consumed snacks in the diet. In recent years, with the introduction of healthy foods, researchers have sought to enhance products with alternative ingredients to enhance their health effects. The aim of this study was to replace Arabica coffee grounds powder with chocolate formulation and to investigate its properties. Arabica coffee grounds were added to the chocolate formulation at four levels of 0.20, 40 and 60% and its antioxidant, textural and sensory properties were evaluated. The results showed that with increasing the amount of coffee grounds, the level of polyphenols, flavonoids, as well as the percentage of free radical scavenging of DPPH, increased in the presence of coffee grounds. Also, the results of sensory analysis showed that coffee pulp did not have a significant negative effect on the textural properties of chocolate and from the point of view of feeling the oral texture of chocolate was desirable. Despite the unfavorable effect of coffee grounds, the treatment had the lowest score of 60% in terms of general acceptance, but due to the favorable taste of Arabica coffee on chocolate, the treatment received the highest score of 20%. According to the test results, this product can be used as an increase in nutritional health and human health. Therefore, the use of amounts less than 20% is recommended to improve the quality and antioxidant properties.

Extrusion cooking studies were carried out with a view to develop an instant ready to eat porridge from composite flour based on whole oat meal and broken rice. Full factorial design was carried out to investigate the influence of variables, feed moisture content (23, 27 %), cooking temperature (120, 145, 170 c°) and ratio of whole oat meal: broken rice 25:75, 50:50 and 75:25 % on physicochemical and functional properties contain, final humidity, water solubility index, color and porosity of extrudates. Results showed that increasing feed moisture content and whole oat meal simultaneously, showed an increase in humidity. Water solubility index (WSI) decreased with increase in feed moisture content, however with increase in level of whole oat meal, redness and WSI increased and porosity decreased. Increase in cooking temperature resulted in the decrease in lightness, humidity and increase in porosity of the extrudates. These findings suggest that fortified instant porridge have the potential to be adopted and can be used as a vehicle to deliver micronutrients to these populations and that extrusion with high yield, somewhat enhances the levels of soluble fiber fractions.

Production of powdered beverage, especially based on local products and with the aim of optimal use of waste, is one of the research fields considered by the food industry. In this studt the effect of different foam mat drying condition on orange beverage powder was investigated. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed with an electric mixer at the highest speed for 6 minutes. Drying was performed under different treatments of the oven with (45, 65 and 80) temperatures and microwave with (360, 600 and 900) power, with (3 and 5 mm) thicknesses. Some properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, DSC,FTIR, and sensory characteristics were investigated. Almost all properties indicate a increasing trend with increasing the drying temperature.

The aim of the present study was to investigate the possibility of the soy protein isolate-carboxy methylcellulose conjugate via non-thermal plasma. Therefore, a 1: 1 mixture of soy protein isolate and carboxymethylcellulose was treated with DBD plasma for 5, 10 and 15 min under the voltages of 16, 18, and 20 kV. Then, the solubility, Emulsifying activity and emulsion stability, the average particle size of the emulsion, the glycation degree, the Fourier transform infrared spectrum (FTIR), and the electrophoretic pattern of the resulting complexes were investigated. The results of electrophoresis, FTIR, and glycation degree proved the formation of soy protein isolate-carboxymethylcellulose conjugate after plasma treatment. The amount of conjugate formation depends on voltage and time of plasma treatment. The resulting conjugates had significant solubility and emulsifying activity compared to the mixture of these two compounds (p <0.05). The smallest droplet size of emulsion was observed in 18 kV treatment for 5 min, which has better stability over time compared to the mixture of soy protein-carboxymethyl cellulose. In general, it can be said that the non-thermal plasma process is able to rapidly form a protein-polysaccharide conjugate with a very good emulsifying ability.

This study investigated the effects of diet and probiotic on the body characteristics of C57BL/6 mice. Mice were divided into four groups: the control group, Lactobacillus reutrei DMC20016 probiotic group, high-fat diet (HFD) group, and probiotic with the high-fat diet group. After eight weeks of storage, a high-fat diet and probiotic effects on gut microbiota, body weight, blood factors, leptin hormone, and lipopolysaccharide were studied. A high-fat diet has increased body weight, fat mass, and liver weight. The HFD group had the highest body weight gain (8.36 ± 1.02 gr) compared to the other groups, and consumption of Lactobacillus reuteri did not show a significant effect on body weight. The high-fat diet also significantly increased lipopolysaccharide and leptin, but Lactobacillus reuteri decreased these parameters compared to the HFD group. The abundance and diversity of gut microbiota depended on diet and probiotics consumed. With the consumption of a high-fat diet, the number of Firmicutes ( 70%) increased and Bacteroidetes (<1%) decreased. However, the amount of Actinobacteria (4%) and Firmicutes (16%) decreased, and the amount of Proteobacteria  (78%) increased in the H.LR group compared to the control sample. According to this study and similar research, not all probiotics are effective on obesity indicators, and probiotic supplements should be selected based on the purpose of use.

Additives analysis plays important role in food quality control and has a great impact on public health. Therefore, rapid detection of these compounds in food samples is important in food safety. In this study, reduced graphene oxide /Fe3O4 nanocomposite (rG-Fe3O4-NC) was synthesized in the presence of sour lemon peel extract as a reducer and stabilizer agent in aqueous solution. For the first time multivariate optimization based on rotatable central composite design (RCCD) coupled with response surface methodology (RSM) was used to optimize effective experimental variables for fabrication of electrode. An experimental design has been used to examine and optimize the impacts of diverse experimental parameters like the pH and concentration of the nanocomposite in rG-Fe3O4-NC. The optimal conditions were pH: 6 and the concentration of the nanocomposite: 8%. The synthesized nanocomposites were characterized by TEM and XRD techniques. The rGO modified carbon paste electrode (rG-Fe3O4-NC/CPE) was used as a highly sensitive electrochemical sensor for the detection of vanillin. Interference of vitamin B2, methionine, valine, glycine and KBR, KCl and glucose were checked in the presence of 25 µM vanillin at surface of rG-Fe3O4-NC/CPE with acceptable error 5%. Results confirmed that 500-folde of above compounds have not any important interference in monitoring process of 25 µM vanillin. The vanillin sensor showed linear range between 01 nM – 250 μM and a low detection limit of 0.3 nM. Finally, the rG-Fe3O4-NC/CPE was successfully used for determining vanillin in food samples. Therefore, this sensor can be used in food industry to the online determination of vanillin in flavored milks and ice cream.

 Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

The present study was conducted to investigate the influence of drying methods on the amount of some effective compounds in fruit Ecballium elaterium M. Bieb extract based on a completely randomized statistical design with 15 treatments and 3 replications. The treatments included different drying methods (1- Shade drying at room temperature (25±3°C) with suitable ventilation, 2- Sun drying, 3- Oven drying at 35°C, 4- Oven drying at 45°C, 5- Oven drying at 55°C, 6- Vacuum oven drying at 35°C, 7- Vacuum oven drying at 45°C, 8- Vacuum oven drying at 55°C, 9- Infrared drying at 0.2w, 10- Infrared drying at 0.3w, 11- Infrared drying at 0.4w, 12- Microwave drying at 200w, 13- Microwave drying at 500w, 14- Microwave drying at 800w) which were compared with the fresh fruit of the plant (as a control). The studied traits were total phenols content, total flavonoids content, radical scavenging activity assay, soluble tannin, total amino acids, total soluble protein, total alkaloids, and total cucurbitacin. The results showed that different drying methods had a significant effect on soluble tannin and cucurbitacin content (P≤0.05) and also on other traits (P≤0.01). The highest amount of total phenol and flavonoids was related to fresh plants and then vacuum oven drying at 45 °C, and the highest amount of antioxidant activity and soluble tannin was found in fresh plants and then the vacuum oven drying at 55°C. The highest amount of amino acids was related to fresh plant and then 200 watt microwave treatment and the highest amount of total protein, alkaloids and cucurbitacin was related to fresh plant and then shade treatment.

In this study, the effect of adding different percentages of malt extract (1.5, 3, 4.5, 6 % v/v) to apple juice on the survival of the probiotic bacterium Lactobacillus plantarum during four weeks of storage at 4 ° C was investigated. In addition, in order to evaluate the physicochemical and sensory properties of the produced juices, pH, acidity, brix, total sugar and sensory evaluation tests were performed. The results showed that with increasing the concentration of malt extract in apple juice, the amount of acidity, brix, total sugar increased and the pH decreased. In addition, the highest acidity and the lowest pH belonged to the apple juice sample containing 6% (v / v) of malt extract. Also, the addition of malt extract improve survival of probiotic bacterium and increased its population in apple juice samples compared to the control sample. Moreover, no significant difference was observed between the populations of L. plantarum probiotic bacteria in apple juice samples containing malt extract at the end of cold storage. In the sensory evaluation test, the highest overall acceptance score by the panelist members was assigned to apple juice samples containing 1.5 and 3% of malt extract, respectively. According to the results of adding malt extract on the properties of probiotic apple juice, the produced juice in this study can be a good alternative to juices available in the market with functional properties.

Non-ionizing ultraviolet (UV) radiation is a kind of electromagnetic radiation that has been shown to be harmful to microorganisms such as bacteria, viruses, and fungus. The goal of this study is to evaluate the effective and hazardous features of this type of radiation in three regions (UVA, UVB, and UVC), using the approach of biological properties and applications in disinfection and sterilizing. In this research study, in order to be effective on microorganisms in the ultraviolet spectrum and its surroundings near the visible area, two test samples with commercial UVC and blue-LED lamps were used. In this study, the effect of ultraviolet C radiation on pathogenic microorganisms of Staphylococcus aureus and Pseudomonas aeruginosa in liquid environment and solid surface culture, the effect of ultraviolet C radiation on the total count (total count) of microorganisms on paper and mobile surfaces, and finally to The effect of UV LED on the total number of oral microbes attached to the toothbrush after brushing was investigated. In two tests performed with radiation in the ultraviolet region and near it in the visible region, the lethal effect on bacteria and microorganisms was concluded with more than 90% effectiveness and destruction of bacteria. Which indicates the effectiveness of such radiation in disinfecting, disinfecting and sterilizing equipment. Spectroscopic investigations of UV commercial lamps, as well as their efficacy on microbes, demonstrate the use of this sort of radiation, in addition to its biological hazards, which necessitate careful consideration of how it is utilized. In comparison to alternative sterilizing methods, the use of UV radiation in business and medicine is a cool, dry, easy, effective, and economical technique that produces no ionized radiation.

In this research a validated and effective method was developed for simultaneous analysis of 60 pesticides in rice, using liquid chromatography-mass spectrometry (LC-MS/MS), then, the effects of washing and heating processes on residues of studied pesticides were investigated. Extraction was performed by the original QuEChERS method. The pesticides were analyzed simultaneously in a single run with a multiple reaction monitoring (MRM) method. The validation study was performed based on the SANTE 2019 guideline. The method was tested to assess for linearity, trueness, precision, specificity, limit of quantification (LOQ) and limit of detection (LOD). The results showed that the calibration curves for all studied compounds were linear with a coefficient of determination (R2) ranged between 0.984 - 1.000. The mean recoveries obtained for three fortification levels (25, 250, 1000 ng/g) were 76.4 - 110.2 % with satisfactory precision (RSD ranged between 2.8 – 16.7%. After analysis of treated rice samples with investigated pesticides, the results indicated that both of washing and heating processes, in individual and combinational cases, significantly reduced the amounts of studied pesticides.

According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content.

Cocoa milk is a popular milk-based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price. The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology. Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge. According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens. To better examining the results Hustler-Balkillian, ostwald and Bingham models were used. Herschel-Ballykleychr('39')s model has better adjustment with the results. Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition

Collagen is the most abundant protein of animal origin and the most important compound in the connective tissue which is widely used in the food and beverage industry. In addition, recent research has demonstrated the functional, beneficial, and potential properties of collagen extracted from aquatic wastes as nutraceuticals and for delivery systems of sensitive bioactive compounds. Therefore, the aim of this research was considered to study the structural charachters, antioxidant and functional properties of collagen and collagen hydrolysate extracted from the skin of common grouper (Epinephelus coicoides). In the present experimental study, the collagen sample was extracted by acid and enzymatic method and structural characters were studied by Fourier-transform infrared (FTIR) spectroscopy, Scanning Electron Microscope (SEM) and polyacrylamide gel electrophoresis (SDS-PAGE). DPPH radical scavenging, reducing Power and foam producing capacity also assessed.The results of Scanning Electron Microscope confirmed schistose structure, filamentus network, secondary and third structure, and the good interconnection and uniform porus matrix was noticed. The typical characters for type I collagen, including five peaks (amide A, amide B, amide I, amide II and amide III are observed in the spectrogram of collagen and collagen hydrolysate, also the preserved triple-helical structure were comfirmed. The results of the functional properties and antioxidant activity of collagen from orange-spotted grouper skin also showed that with increasing the concentration, reducing power and DPPH radical scavenging ability increased. Comparing collagen and hydrolyzed sample, the foam producing capacity was proved just for collagen. Finally, it can be said that collagen and hydrolyzed collagen extracted from the skin of orange-spotted grouper with suitable antioxidant properties, and appropriate functional properties can be mass-produced as a bioactive compound and as emulsifier may be used in the food industry and in the production of Functional foods.

In order to evaluate the effect of different preharvest fertilization methods on quantitative and qualitative characteristics of kiwifruit (var. Hayward) at postharvest stage, an experiment was conducted in a randomized complete block design with 8 treatments in four replications in Citrus and Sub-tropical Fruits Research Center during three crop years (2014- 2016). Fertilizer treatments included broadcast application (control), localized placement, strip, foliar, fertigation, broadcast application + foliar, fertigation + foliar and localized placement + foliar. Then in the first of November in each year, sampling of the treated fruits was carried out to measure the quantitative and qualitative characteristics of the fruit at postharvest stage during three years. Harvested fruits were kept cold storage at 0.5 ° C and 90% relative humidity for three months. The results showed, the fertilizer method had a significant effect on the fruits weight loss. So that the fruits fed by strip (6.08%), fertigation (6.74%) and combination of fertigation and foliar application (6.61 %) methods had less weight loss during cold storage, respectively. L * and chroma content of flesh were affected by the fertigation method. Result also showed that the control fruits had the lowest amount of antioxidant capacity and strip fertilization treatment had the highest antioxidant capacity during cold storage. Sensory attributes analysis showed that the amount of aroma, flavour, off-flavour, sweetness, sourness and overall fruit acceptability in fruits treated by broadcast application + foliar method obtained the most desirable scores.