مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 4 (پیاپی 125، تیر 1401)

In this study, the antimicrobial properties of bacterial cell and cell free culture supernatant of Lactobacillus helveticus was investigated both in vitro and in vivo (food). For this purpose, at first, cell free culture supernatant (CFS) was prepared from the mentioned Lactobacillus strain and then divided into three groups (control, treated by heat (100 °C for 15 min) and neutralized by NaOH). Antimicrobial activity of supernatant treated or no treated was investigated utilizing agar well diffusion and Disk diffusion method against two pathogenic bacteria including Salmonella enterica subsp. enterica and Staphylococcus aureus. Moreover, the antimicrobial activity of L. helveticus in cherry juice was evaluated during 24 h of incubation. The results showed that unheated and heated CFS were able to inhibit both pathogenic bacteria, but neutralized CFS had no antimicrobial activity. Inoculation of L. helveticus in cherry juice effectively (P <0.05) prevented the growth of Salmonella and Staphylococcus during the fermentation period. Therefore, based on the results, L. helveticus and its CFS can be used as an alternative to chemical preservative and as a natural antimicrobial source in the food industry.

In the current study, a simple image processing method based on a RGB images using machine vision system has been designed to evaluate the color and texture features of low-calorie doughnut crumb. The effect of maltodextrin substitution with margarine at the levels of 25, 50, 75 and 100% (w/w) was evaluated on vision properties. These features were crumb color (L*, a* and b*), pore area fraction, number of cells/cm2, pore shape, Euler number, fractal dimension of pore boundaries and crumb texture (contrast, entropy, correlation, energy and homogeneity). Results revealed that the addition of maltodextrin increased L* value and decrease a* value of crumb color significantly. The contrast, entropy and Euler number of doughnut crumb containing 75 and 100% maltodextrin were considerably higher than control, 25% and 50% samples. Correlation, energy, homogeneity, mean pore area and diameter, number of cells per square centimeter and pore area fraction decreased after maltodextrin addition (75 or 100%) but no significant difference observed between control, 25% and 50% samples. The fractal dimension value of pore boundaries in doughnut containing 100% maltodextrin were the highest which indicates that the addition of maltodextrin caused more irregular and tortuosity porous boundaries.

In this study, the effect of enzyme type (alcalase and pepsin) and process time (50-300 minutes) on the degree of hydrolysis and antioxidant indices including free radical scavenging of DPPH, ABTS, hydroxyl, reducing power, and chelating activity of Iron and copper ions were evaluated for navy bean protein (Phaseolus vulgari L.). Also, the composition of amino acids (hydrophobic and antioxidants types) and structural properties (FTIR) of primary protein and hydrolysates were investigated. The results showed that enzymatic hydrolysis improves antioxidant properties. Also, the composition of amino acids has a significant effect on antioxidant activities. On the other hand, the type of enzyme and the time of the hydrolysis process affected the degree of hydrolysis and the antioxidant activity of the hydrolysates. Thus, the highest percentage of free radicals scavenging of DPPH (82.4%), ABTS (58.3%), reducing power (0.97), hydroxyl radical scavenging (57.5%), and chelation of Fe (53.7%) and Cu ions (12.1%) were affected by the type of enzyme and process time. Among different treatments, the highest value of these indices (except copper ion chelating) was related to hydrolysates with alcalase. Structural properties of white bean protein were evaluated and enzymatic hydrolysis caused changes in the amide regions (I and II) as well as exposure to some hydrophobic-buried groups. The results of this study indicated the positive effect of enzymatic hydrolysis on the production of antioxidant hydrolysates that can be used in the food industry.

Increased consumption of cheese combined with a shortage of rennet has led to a global interest for natural milk coagulants from some other sources different from animal sources such as plant and microbial sources. In this study, the effect of ginger extract in comparison to calf rennet on physicochemical, textural profiles, rheological and sensory properties of whey-less cheese was examined. The results showed that the proteolytic activity and milk-clotting activity of ginger extract used in this study were 134.26 units and 326.55 units/mg respectively, and the milk-clotting activity/ proteolytic activity ratio was about 2.43. This can be desirable for cheese processing. This can be desirable for cheese processing. Also, dry matter and protein content of cheese produced by ginger extract were significantly lower and the fat in dry matter was higher than samples made using rennet (p <0.05). But the coagulant type had no significant effect on the acidity, pH and salt content of the samples (P> 0.05). Hardness, springiness, gumminess, chewiness, storage modulus, loss modulus and complex viscosity of cheese samples prepared by ginger extract were significantly lower than cheese prepared by rennet (p <0.05). The overall acceptability score of cheeses produced by ginger extract was not significantly different from the samples of cheeses prepared with calf rennet. The flavor and texture score of samples prepared by ginger extract was significantly higher than cheese prepared by calf rennet. According to the results obtained of this study, ginger extract can be used as a coagulant in the preparation of whey-less cheese.

Today, the use of Lactobacill strains and their metabolites is the new strategies in control of diabetes and oxidative stress. Therefore, the present study aimed to investigate the antidiabetic and antioxidant properties of metabolites obtained from of Lactobacillus delbrueckii ssp. bulgaricus culture media. The samples were evaluated including cell free supernatant (CFS), cell free extracts (CFE), cell free supernatant of fermented milk (CFS-FM) and bioactive peptides separated from ultrafiltration (3,5,10 kDa). The ability of bacteria in proteolysis of protein of  fermented milk (FM) was evaluated by O-phthaldialdehyde method compared with non-fermented milk (NFM). The antidiabetic activity was measured based on inhibition of α-amylase and α-glucosidase. The antioxidant activity was evaluated by inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The results showed that the sample of CFS-FM inhibited α-amylase (25%) and α-glucosidase (26.6%) enzymes. Among the peptide fractions, fraction  of >10 kDa with higher protein content (13.816 mg (had the highest inhibition of α-amylase (80.64%) and α-glucosidase enzyme (54%) (p<0.05). The inhibitory efficiency ratio (IER) showed that the 3-5 kDa fraction had more inhibitory than other peptide fractions (p<0.05). Also, the CFS and CFE inhibited α-glucosidase enzyme by 50% and 25%, respectively. In case of antioxidant properties, it was observed that the free radicals scavenging of CFS-FM increased compared with NFM (p<0.05). Also, the peptide fractions of 3-5 kDa (80.85%) and >10 kDa (43.63%) had the highest DPPH and ABTS free radicals scavenging. The antioxidant capacity of trolox equivalent from peptide fractions (µmTE/mg protein) showed that the <3 kDa fraction had the highest antioxidant activity (p<0.05). The ability to free radicals scavenging in CFS and CFE was observed. Results indicate the importance of  Lactobacillus delbrueckii as a starter culture and its functional role.

Because of their capability to form networks with protein matrices, hydrocolloids including gums hold much promise for imitating the functionalities of fat in cheeses. The present study was therefore aimed at exploring the potential of konjac gum to improve the poor textural and sensory properties of tofu. To this end, different levels of konjac gum (0.5, 1.5, and 2.5 g/kg) were incorporated into the formulation of tofu, and the textural and organoleptic characteristics of the resultant products were compared with control using a completely randomized design. The findings showed that konjac gum did not have a significant effect on both the protein and fat contents of tofu (p≥0.05). Conversely, pH and acidity of gum-containing tofu were significantly higher and lower than the control sample, respectively (p<0.05). Likewise, the moisture content of tofu was negatively affected by konjac gum (p<0.05); in fact, the higher the level of the fat-replacer, the lower the moisture content of the product. In line with moisture changes, the textural profile analysis indicated that tofu-incorporated samples had significantly higher hardness compared to the control sample (p<0.05). However, the highest level of the gum caused a reduction in hardness although the sample was still harder than the control (p<0.05). Inclusion of the fat-replacer in tofu formulation enhanced the springiness but had no significant impacts on cohesiveness and adhesiveness (p≥0.05). The results of sensory evaluation revealed that konjac gum had no significant effect on the color of the tofu (p≥0.05) but resulted in a considerable drop in product flavor at the highest level of incorporation (p<0.05). The texture of the sample containing 1.5 g/kg konjac gum was considerably most appreciated by the consumers (p<0.05). In conclusion, incorporation of 1.5 g/kg konjac gum in the formulation of tofu would result in a  product with desirable textural and sensory attributes.

Nowadays, by converting the cheap and commercial low-valued fish into value-added products such as fish sausages, as well as the application of novel ohmic heating method to cook more uniform, faster compared to other thermal severe methods and with minimal processing can play an important role in producing a safe and nutritious product. Therefore, the purpose of this study is to investigate some microbial and chemical characteristics of (Saurida tumbil) greater lizardfish sausage heated by emerging ohmic heating method and formulation optimization was performed by response surface methodology -central composite design (RSM-CCD) by considering KCl (0.7- 2.3 %), Soy Oil ( 4-14 %) and Isolated Soy Protein (0.2-1.8%). Optimization of 20 fish sausage formulation produced by ohmic heating was done by response surface methodology using Design Expert software version 11 and the relationship between the independent variables and the five responses was investigated. KCl has been shown an inhibitory effect on samples total plate count level. The interaction effect of soybean oil and soy protein isolate had a significant effect on pH changes. Increasing soybean oil percentage caused a little increase and subsequently reduction of pH and increasing soy protein isolate led to a significant decrease in pH. Furthermore, higher amount of KCl and soy protein isolate reduced the amount of cooking loss. In addition increase of soy bean oil percentage caused reduction and increase of soy protein isolate lead to increase of water holding capacity. Based on the results of formulation optimization in fish sausages with formulations containing 2% potassium chloride, 6% soybean oil and 1.5% soy protein isolate can increase water holding capacity, the lowest microbial load and the lowest peroxide value, cooking loss and optimized pH.

In this research, attenuated culture of thermophilic lactobacillus helveticus - B02 was used as an adjunct culture in the production of UF white cheese and proteolysis and lipolysis were evaluated as indicators of ripening during a 60-day period. The chemical composition and pH were not affected by the addition of attenuated culture. Water-soluble nitrogen and Non-protein nitrogen in experimental cheese were significantly higher. Urea-PAGE of insoluble fractions of cheese samples showed that the hydrolysis of αs1-casein in experimental cheese increased from the 45th day of ripening and was significantly higher. The amount of free fatty acids increased over time in both treatments. Palmitic acid (C16: 0) and oleic acid (C18: 1) had the highest concentrations of free fatty acids in both treatments. In cheese containing attenuated starter on the 60th day, the levels of free fatty acids of C4: 0, C6:0, C18:0 and C18:1 were significantly higher, compared to the control treatment (P <0.05). The levels of other fatty acids in the two treatments did not show a significant difference. Addition of attenuated adjunct culture had a positive effect on the development of proteolysis and to some extent lipolysis in UF white cheese.

Salmonella spp. and Campylobacter can be transmitted through raw milk and cause foodborne illness. The aim of this study was to investigate the prevalence of Campylobacter and pathogenic species of Salmonella spp. species in raw cow's milk using molecular method in Mazandaran province. 100 samples of raw milk were randomly collected from traditional milk collection and retail centers in Mazandaran province in 2019. All samples were transferred as soon as possible to the microbiology laboratory of the Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, in sterile containers and in suitable cold chain conditions. DNA was extracted from milk samples using a commercial kit and then the polymerase chain reaction was performed using appropriate primers to identify Campylobacter jejuni, Campylobacter coli and Salmonella. Out of 100 samples, 7 samples (7%) were infected with Campylobacter jejuni, no positive sample of Campylobacter coli was observed and 2 samples (2%) were infected with Salmonella. According to the results of the present study and the presence of the mentioned bacteria in milk, it is necessary to observe the hygienic principles in the dairy industry, processing and use of sufficient heat to eliminate the mentioned bacteria in raw milk and also use fast and accurate methods to identify These bacteria.

In the present study, to optimize the lycopene and phenolic compounds extraction from tomato paste, pulsed electric field in different intensities including 2, 4, 6 KW. Cm-1 and different pulse numbers including 10, 30, 60 were designed and applied. Therefore the extraction efficiency of lycopene and phenolic compounds, DPPH free radical scavenging activity as well as ferric reducing activity of the extracted oil were predicted. The statistical analysis and optimization process with the use of response surface methodology were performed. The achieved results presented that with enhancements in pulsed electric field intensity, at the beginning parameters including the efficiency of lycopene extraction and phenolic compounds extraction, DPPH free radical scavenging activity and ferric reducing power increased and then showed reductions. With enhancements in pulse number, at the beginning lycopene extraction slightly decreased then showed enhancements, but the phenolic compounds extraction rate as well as DPPH free radical scavenging activity increased slightly. The achieved results of optimization process expressed that to obtain extracts with high quantities of lycopene and phenolic compounds, pulsed electric field and pulse number should be set on 3.7 KW. Cm-1 and 6 respectively to achieve the desirability value equals to 0.915. Finally the achieved results of the comparison of control sample with the treated ones expressed that,  treated sample with pulsed electric field presented higher quantities for the extracted lycopene and phenolic compounds, DPPH free radical scavenging activity as well as reducing power (111.4, 45.64, 146.28 and 73.43) compared to the standard samples.

The musk willow essential oil is volatile and encapsulation can protect them from environmental factors such as, light, oxygen and temperature. In the present research, preparation of sodium alginate-whey protein microcapsule containing essential oil of musk willow was carried out by internal gelation-emulsification method with encapsulation efficiency of 87.31%. The obtained microcapsules were characterized by particle size analyzer, zeta potential analyzer and scanning electron microscope. Encapsulation efficiency, swelling ratio and in vitro release of the essential oil was also investigated in fatty and acidic food simulation conditions. At acidic and fatty food simulation conditions, the complex presented negatively charged, with potential zeta values being 42.25 and 38.11 mV, respectively. The greatest electrostatic interaction occurred near pH 3.0 where the charge approached neutrality, which represents a balance between the biopolymer charges. Microcapsules shrinking in the acidic food simulation (pH=3.0) and expanding in the fatty food simulation (pH=7.0). The release results indicated that the release of musk willow essential oil from the microcapsule in both conditions occurred with a controlled manner and exhibited a slow rate. The essential oil release was found to be best fitted by Hixson–Crowell model (R2=0.993 for the acidic food simulation condition and R2=0.995 for fatty food simulation condition) which implies that a change in diameter of the microcapsule as a function of time. Mathematical modeling of release kinetics shows that musk willow essential oil loaded microsphere release follows by classical Fickian diffusion and erosion/degradation mechanisms.

Packaging is important for the protection, storage, and hygienic handling of food as well as raw materials, particularly against oxidation and microbial spoilage. Land filling of non-degradable waste caused by plastic packaging of food is one of the most major challenges in the world, which the use of natural and degradable biopolymers, including polysaccharides, is recommended to overcome this problem. Chitosan is a polysaccharide utilized in the structure of biodegradable edible films. The main limitation associated with chitosan-based films is poor mechanical properties, high water solubility, and water vapor permeability. The objective of this study was to improve the physicochemical performance of chitosan-based films. Chitosan-based films were prepared with guar dialdehyde in various blending ratios. The FTIR spectrum of composite film displayed a peak at 1683 cm-1 which approved the successful covalent interaction between the amino groups of chitosan and the aldehyde groups of guar dialdehyde. The optimal chitosan-dialdehyde guar gum film had the lowest solubility (20.03 %), lowest water vapor permeability (3.07 Ð 10-10 gmm / hmm2Pa), and the highest tensile strength (48.05 MPa) compared with other films. Moreover, the diameters of the inhibition zones for the films containing 10% rosemary extract against E. coli and S. aureus bacteria were 12.75 ± 0.07, and 20.55 ± 0.21 mm, respectively. Therefore, the results showed that the developed chitosan- guar dialdehyde film containing rosemary extract can be considered as a suitable alternative in an active fresh food packaging systems.

The aim of this study was to isolate ethanolic extract from Urtica dioica leaves, and determination of its antioxidant and antimicrobial properties. On this point, the ethanolic extract was obtained by the maceration method and its total phenol content, total flavonoid content, antioxidant activity (DPPH and ABTS radical scavenging activity) and antimicrobial effect (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) against Salmonella typhi, Escherichia coli, Bacillus cereus, and Listeria innocua, were determined. The extract contained 65.42 ± 0.49 mg GAE/g total phenol content and 22.19 ± 0.30 mg QE/g total flavonoid content. The ethanolic extract of U. dioica leaves was able to scavenge DPPH (61.90 ± 0.54%) and ABTS (70.10 ± 0.47%) free radicals. The antimicrobial effect results showed that Gram-positive bacteria (Bacillus cereus and Listeria innocua) were more sensitive than Gram-negative ones (Salmonella typhi and Escherichia coli) toward the ethanolic extract. Generally, U. dioica leaves’ ethanolic extract is able to be used as a natural bioactive compound to improve shelf-life of food products.

Nowadays, citrus fruits, especially oranges, is very important in the human nutrition regime, and its quality characteristics assessment is very important. This study aimed to predict some biochemical characteristics of blood orange, using machine vision and artificial neural networks. In this experiment, the amount of vitamin C content, sugar content, and acidity (pH) were obtained using destructive laboratory methods. Images of blood orange samples were captured and 108 texture features and 57 color features were extracted on CIElab, RGB, HSV, and HIS color spaces and finally, the artificial neural networks method has been used to estimate the desired properties. To evaluate and select the most optimal artificial neural network, a feed-forward neural networks with Levenberg-Marquardt learning algorithm, the different number of neurons, and different transfer functions in the hidden and output layers was used. Finally, using the best neural network and 165 textural-color features, the amount of vitamin C content, sugar content, and pH were estimated with a correlation coefficient of 0.950, 0.968, and 0.884, respectively. Therefore, considering the appropriate correlation coefficient, machine vision and image processing technology can estimate some biochemical characteristics of blood oranges accurately.

Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

The present study was carried out to determine the effects of UV irradiation on postharvest and quality of desert truffle. in order to increase the shelf life of desert truffles, truffles were irradiated with UV-C (2.2 mW cm -1) at three different times, (control), 10 and 20 minutes and also storage in 7%, 10%, 13% 16% (w/w) NaCl and 5% vinegar solution (w/w). After applying the desired treatments, truffles were stored at 4 ° C for 160 days and sampling was performed at 40-day intervals. Weight loss percentage, tissue firmness, phenolic compounds, vitamin C content and microbial load were evaluated. Tissue firmness was higher at the truffles that were exposed to radiation for 10 minutes than other treatments. Also, radiation had a significant effect on preventing weight loss of truffles. The lowest weight loss was related to 10 minutes of radiation treatment and also, the highest amount of weight loss was related to control treatment. Radiation at higher doses does not further improve tissue quality parameters and causes skin necrosis and damage to truffle tissue. Evaluation of truffles phenolic compounds such as caffeic acid, ferulic acid, vanillic acid, coumaric acid, cinnamic acid and catechin was measured by HPLC. Evaluation shows that radiation had a significant effect on the increase of phenolic compounds in truffles, however the amount of these compounds decreased significantly over time. Irradiation also had a significant effect on reducing the microbial load and irradiated truffle had the lowest amount of microbial growth. However, the most effective treatment to maintain tissue quality characteristics and prevent weight loss and inhibit bacterial spoilage, UV-C (10 minutes) and immersion in vinegar and Storage at 4 ° C compared to other treatments was expressed during 160 days of storage.

Diseases caused by the use of chemical preservatives have increased the tendency to use natural antimicrobial and antioxidant compounds. In this study, the herbal extract of Salvia rhytidea Benth was extracted using ethanol solvent. The content of total phenols and flavonoids in the ethanolic extract were found to be 36.14 mg GAE/g and 17.13 mg QE/g, respectively, indicating the high antioxidant properties of the extract. The antioxidant activity of the extract based on IC50 in DPPH free radical scavenging and ABTS free radical scavenging was 75.32 and 66.60 mg/ml, respectively. Evaluation of antimicrobial properties of ethanolic extract of S. rhytidea by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration showed that although the extract was more effective against Gram-positive bacteria than Gram-positive bacteria, the plant can be used as a natural preservative in various industries.

Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).

Microencapsulation process is down in protecting volatile and sensitive compounds to chemical reactions. Process modeling can be effective in assessing and predicting the impact of conditions affecting the qualitative properties of the product. In order to investigated the effect of wall material concentration, protein/polysaccharide ratio and ultrasound waves time on the microencapsulation efficiency, total phenolics, antioxidant capacity and volatile compounds, nano-emulsion of Thymus vulgaris essential oil in aqueous phase containing protein (sodium caseinate) and polysaccharide (maltodextrin and modified starch) was prepared by ultrasound waves. Modeling of dependent variables was done by response surface methodology and artificial neural network. The results showed that increasing the wall concentration and protein/polysaccharide ratio improved the retention of volatile compounds and antioxidant capacity of the encapsulated essential oil, and at higher values of variables the same trend was observed for the phenolic content. Increasing the protein/polysaccharide ratio and ultrasound waves resulted in increased the microencapsulation efficiency. Models obtained from the interaction effects of neural network and Response Surface Method at higher values resulted in better preservation of total phenolic, antioxidant activity and increased of Microencapsulation efficiency of microcapsules. Microencapsulation produced containing of 20% wall material, 31% protein/polysaccharide ratio and 97s ultrasound time were the best treatment in terms of the microencapsulation efficiency and volatile compounds.Experimental results of the experiments indicative appropriate and uniform function of both response surface and neural network methods and the superiority of the artificial neural network in predicting the desired variables.

Adaptive neuro-fuzzy inference system (neuro-fuzzy or ANFIS) is a well-known hybrid neuro-fuzzy network for modeling complex systems. In this system ,the most frequently used fuzzy clustering method is the fuzzy subtractive clustering algorithm. In this algorithm, a cluster with a certain degree has each data point, explained by a membership function level. In this study, ANFIS model was used for prediction of weight reduction (%), solid gain (%),water loss (%) and rehydration (%) of banana slices dehydrated by osmosis-ultrasound method. The ANFIS model was developed with 3 inputs of sonication power (at three levels of 0, 75 and 150 watts), ultrasound treatment time (at three times of 10, 15 and 20 minutes) and sucrose solution concentration (at three levels of 30, 45 and 60 °Brix) to predict the characteristics of dehydrated banana slices. The calculated coefficient of determination values for prediction of weight reduction (%), solid gain (%),water loss (%) and rehydration (%) of dehydrated banana slices using the ANFIS-based subtractive clustering algorithm were 0.93, 0.95, 0.94, and 0.91, respectively. In general, it can be said that the high coefficients of determination between the experimental results and the outputs of the ANFIS model indicate acceptable accuracy and usability this method in controlling complex processes in the food industry, including dehydration and drying processes.

Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.

The aim of this study was to investigate the effect of different ratios of starter and kind of probiotic culture on the physicochemical, textural, microbial and sensory properties of probiotic soy cheese. Different ratios of starter (50% thermophilic + 50% mesophilic , 25% thermophilic + 75% mesophilic, 75% thermophilic + 25% mesophilic) with different species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis were used to produce probiotic soy cheese. The results were analyzed in a completely randomized design consisting of 12 treatments with 3 replications using two-way analysis of variance. The means were compared by Duncan's multiple range test at 5% probability level. The results showed that treatment 10 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the lowest pH and the highest acidity. The highest amount of acetic acid was related to treatment 12 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Bifidobacterium lactis probiotic bacterium). In all samples of probiotic soy cheese, the population of probiotic bacteria was in the range of 7-8 log cfu / g. Treatment 6 (cheese sample containing starter compound (25% thermophilic + 75% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the highest hardness, cohesiveness and tissue springiness, also treatment 6 had the highest sensory quality score, therefore this sample the best treatment was selected. Overall, the results showed that probiotic soy cheese is a suitable environment for the growth of probiotic bacteria and the production of a functional product.

In this research, the extraction of protein from sprouted mung bean was conducted by the combination of ultrasound pretreatment, alkaline extraction and acid precipitation processes and the effects of sonication power (0, 50, 100, 150, 200, 250 and 300 W) and sonication time (10, 20, 30 and 40 min) on the structural and functional properties of the sprouted mung bean protein isolate (SMPI) were investigated. The results showed that the maximum extraction yield, protein solubility, water holding capacity (WHC), oil absorption capacity (OAC) and foaming capacity (FC) were reached in sonication power and the extraction time of 300 W and 30 min, respectively. Fourier transform infrared (FTIR) spectroscopy of the extracted proteins showed no destruction of the functional groups of the extracts during the sonication process. In addition, differential scanning calorimeter (DSC) analysis showed that longer sonication time and higher power of sonication led to more denaturation of proteins. Scanning electron microscopy (SEM) images illustrated considerable inter space and pores in the remaining sprouted mung bean cake at longer time and higher power of sonication. Based on the results, the functional properties of SMPI for use as a food ingredient could be enhanced by sonication, which is a green extraction process.

In recent years, Camelina (Camelina Sativa) has gained an extensive attention due to its properties as a new source of edible oil. Camelina seeds contain significant amounts of oil and essential fatty acids with nutritional and industrial importance. In this study, fatty acid composition, physicochemical properties, oxidative stability index, as well as atherogenicity and thrombogenicity of oil from camelina seed grown in Iran were investigated and compared with those of canola and sunflower seed oils extracted by cold pressing method. The dominant fatty acids of camelina, canola and sunflower oils were linolenic (30.429 ± 0.443), oleic (62.494 ± 0.187%) and linoleic (62.062 ± 0.252%) acids, respectively. Camelina oil w:as char:acterized by low values of atherogenicity (0.061 ± 0.001) and thrombogenicity (0.061 ± 0.001) and relatively high hypocholesterolemic to hypercholesterolemic ratio (12.314 ± 0.170). In addition, camelina oil had the lowest ratio of omega-6 to omega-3 (0.729 ±0.028), and the highest calculated oxidizability value (8.47 ±0.079) and monounsaturated to polyunsaturated fatty acids ratio (0.628 ±0.003). These results indicate the appropriate nutritional properties but high oxidative susceptibility of camelina oil compared to sunflower and canola oils. The peroxide and anisidine values of camelina, canola and sunflower oils were found to be 0.8 ±0.028, 0.77 ±0.042, 1.12 ± 0.057, and 0.21 ±0.014, 0.18 ±0.028, 0.28 ±0.000, respectively. Therefore, the stability of camelina oil was higher than expected despite the high level of omega-3 fatty acids, which might be justified by its high levels of tocopherols and other antioxidant compounds.

Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.

Today, special attention is paid to the use of bioactive peptides in the production of functional foods and drugs. In the present study, isolation and evaluation of bioactive properties of peptides derived from enzymatic hydrolysis of soy whey were investigated. For enzymatic hydrolysis of soy whey protein, two types of enzymes, ficin and trypsin, were used at temperatures of 37 °C and 45 °C and at times of 2 and 4 hours. Then, the obtained protein hydrolysates were separated by reverse phase- high performance liquid chromatography and the obtained fractions were collected for biological activity. Statistical analysis of hydrolysis degree results was conducted by factorial method. One-way analysis of variance was used to analyze the results of the bioactive properties of peptides. The means were compared by Duncan's multiple range test at 5% probability level. Based on the results, peptide fractions had good antioxidant activity and also showed antimicrobial effect against Escherichia coli and Staphylococcus aureus. The T4F7 fraction (the seventh fraction obtained from trypsin-prepared protein hydrolyzate at 45 °C for 4 hours) had the highest antioxidant and antimicrobial properties. Therefore, this fraction was considered as the superior fraction. Electrophoregram of separation of peptide components in the selected bioactive peptide fraction (T4F7) showd that the presence of peptides with a molecular mass often of about 5 to 10 kDa and Less than 50 kDa is the main cause of desirable antioxidant properties in this treatment. Therefore, soy whey peptide can be used as a functional ingredient and natural preservative in food products.

In recent years, the use of natural and healthy compounds has been considered as a new method to control chilling and maintain postharvest quality of horticultural products. In this study, for the first time, pomegranate fruits were immersed in L-arginine solution at concentrations of 0, 1 and 2 mM and Its effects on the quality of pomegranate fruits ‘Malas-e-Saveh’ grown in Sari region was evaluated during 120 days in cold storage. Based on the obtained results, the treatment significantly increased the total phenol and antioxidant properties of the fruit compared to the control. Fruits treated with 1 mM L-arginine showed more antioxidant activity compared to the control. Moreover, the activity of antioxidant enzymes (CAT, SOD, APX) as well as PAL enzyme increased accordingly. Whereas, H2O2 accumulation and PPO enzyme activity in fruits treated with 1 mM L-arginine were significantly reduced. Based on our results, L-arginine treatment can be used as a useful and practical method to maintain nutritional quality and increase the pomegranate storability due to its safety and effectiveness.

In this study, the effect of ozone treatment on the microbial population, color of the flour samples and the rheological properties of the dough (Farinograph, Extensograph and Alveograph) were evaluated in different rates of extraction (72, 83 and 90%). the flour samples were treated with ozone gas using a machine at a pressure of 1.5 bar with air capacity of 350 lit/min and a flour capacity of 2000 kg/h. The results indicated that the thermophilic and mesophilic bacteria and total mold count in ozone treated samples decreased compared to the control. The use of ozone as an oxidizing agent increased the water absorption, dough development time, the P (Dough resistance) and L (dough extensibility) parameters. The results of the color test also showed an increase in L* as lightness of ozone treated flour samples.

The aim of this study was to investigate the chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi (Botrytis cinerea, Aspergillus niger, and Rhizopus stolonifer) causing rot and decay in strawberry fruit after harvesting. Artichoke extract was obtained with water/ethanol solvent and the content of total phenol, total flavonoids, antioxidant activity (in terms of DPPH and ABTS free radical scavenging) and its antifungal effect based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration were investigated. The extract contained 47.30 mg GAE/g of total phenol, 35.19 mg QE/g of total flavonoids, and its antioxidant activity was 58.45% and 54.37% in terms of inhibition of DPPH and ABTS free radicals, respectively. The results of disk diffusion agar and well diffusion agar tests showed that Aspergillus niger and Rhizopus stolonifer are the most sensitive and resistant fungal strains to hydroalcoholic extract of artichoke, respectively. In addition, the minimum fungicidal concentration of the extract for Aspergillus niger (the most sensitive strain) was 512 mg/mL. The results of this study show that the hydroalcoholic extract of artichoke can be used as a natural antifungal compound to control the decay of strawberry fruit during storage.

Due to the high amount of pH, moisture and protein content, chicken meat is a sensitive product which could be a good host for pathogen and spoilage microorganisms. In the recent years there has been a remarkable attention to use natural preservative instead of chemical preservative among producers of food products. Different studies has shown rosemary essential oil contain antioxidant and antimicrobial properties. The present study was conducted to evaluate effect of rosemary essential oil (free and nanoemulsion) on chemical, microbial and sensorial quality of chicken fillet during refrigerated storage. Samples were examined in days of 0, 3, 6, 9 and 12. The results showed noticeable effects of both forms of rosemary essential oils in microbial, chemical and sensorial quality improvement. Moreover the results indicated that nanoemultion form of rosemary had significant effects on delaying the increase trend of psychrophilic, ,enterobacteriacea and mesophilic bacterial counts as compared to free form of rosemary (P<0.05). Furthermore The results of TVN, TBA and pH measurements indicated that nanoemulsion form of rosemary improved chemical quality of the samples in comparison with free form of rosemary during storage time (P<0.001).  Also in terms of sensorial characteristics, application of nanoemulsion essential oil lead to improvement of odor and overall acceptance factors compared to control group after twelve days of storage.