مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 6 (پیاپی 127، شهریور 1401)

In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.

Extraction of hydrocolloids from plant seeds is important due to the increased consumption of these compounds in the formulation of food products. Ultrasound-assisted extraction has become very popular due to its many advantages, one of the most important of which is to increase the extraction efficiency of the biopolymers. The aim of this research was to use inverse numerical method to estimate the effective parameters in mass transfer related to the ultrasound-assisted extraction of galactomannan form two plant seeds including fenugreek and Gleditsia caspica. To achieve this goal, the concentration of galactomannan extracted from both plant seeds was obtained against time and the experimental data and the data predicted by the software (based on the simulation) were compared which had proper convergence. Effective parameters in mass transfer including dispersion coefficient (E), diffusion coefficient (D) and total mass transfer coefficient (kc) were in the range of 1.21 – 1.52×10-12, 2.39 – 3.05×10-8 and 1.18 – 1.85×10-7m2/s for fenugreek galactomannan and 1.31 – 1.54×10-12, 2.63 – 3.11×10-8 and 1.46 – 1.95×10-7m2/s for Gleditsia caspica galactomannan. The difference between the values obtained for the two galactomannans could be attributed to the seed type, hardness or softness of the seed wall and characteristics of the target component. According to the obtained results, inverse numerical method could be introduced as an acceptable and effective method for modeling of the extraction process of both galactomannans.

There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 * 108 CFU.ml-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (107 CFU.ml-1), and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.

Due to the increasing use of biopolymers in food formulations, introducing new hydrocolloid sources has become particularly important. Numerous researches have been done on aqueous extraction or new extraction methods such as extraction with microwave pretreatment, but in most cases, the engineering part of these processes has been neglected. In this study, the main purpose was to investigate the mass transfer in the process of microwave-assisted extraction of galactomannan from two plant seeds using a new method known as inverse numerical method. To achieve this goal, the concentration of galactomannan extracted from both plant seeds was obtained against time and the experimental data and the data predicted by the software (based on the simulation) were compared which indicated proper convergence between these data. Effective parameters in mass transfer including dispersion coefficient (E), diffusion coefficient (D) and total mass transfer coefficient (kc) were in the range of 1.12 – 1.63×10-12, 2.30 – 3.28×10-8 and 1.54 – 2.25×10-7  m2/s for fenugreek galactomannan and 1.27 – 1.76×10-12, 2.55 – 3.52×10-8 and 1.85 – 2.30×10-7m2/s for Gleditsia caspica galactomannan. The difference between the values obtained for the two galactomannans could be attributed to the seed type, hardness or softness of the seed wall and characteristics of the target component. According to the obtained results, inverse numerical method could be introduced as an acceptable and effective method for modeling of the extraction process of both galactomannans.

Nowadays, conversion industries with the objective of reducing production costs in the country are of great importance. On one hand, considering the high amount of waste after poultry slaughter in Iran, on the other hand, there are a lot of evidences related to the beneficial effects of hyaluronic acid on human health, especially in the treatment of joint diseases such as osteoarthritis. Many efforts have been carried out to make the best usage of these wastes. Therefore, the purpose of this study was to obtain the hyaluronic acid from rooster comb tissue with suitable physicochemical and rheological properties to enrich various foods, including dairy products. In this research, after the initial preparation of rooster comb tissue, hyaluronic acid was extracted through three methods using ultrasound waves-ethanol, physiological serum- acetic acid and physiological serum-ethanol solvents. Then, the physicochemical and rheological attributes of the acquired hyaluronic acid were evaluated. Based on findings, the highest content of extracted hyaluronic acid (4.2 mg/g) was determined in the presence of physiological serum-ethanol solvents (P<0.05). Also, the hydrocolloid was extracted through the mentioned method, had the highest brightness (23.74) and the lowest pH (6.76) and density (810 kg/m3) (P<0.05). However, the influence of different extraction methods on viscosity was insignificant (P>0.05). Hence, the results of the present study showed that the physiological serum-ethanol are an appropriate solvents for extracting and purifying hyaluronic acid, which could be used as a functional food additive.

This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear-thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability and consistency coefficient, which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing tragacanth. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.

High nutritional properties and therapeutic effects of sheep milk and dairy products can help many of the body's needs with its beneficial effects. Different percentages of cow's and sheep's milk (25, 50, 75 and 100%) were used in the preparation of traditional ice cream. Physicochemical and sensory tests such as pH, acidity (Dornik), fat percentages, melting resistance, dry matter and sensorial features such as flavor, odour, texture, sweetness and acceptability were studied. This research has 5 treatments and all tests were performed with 3 replications. Duncan's multiple range test was used to determine the difference between means at 95% confidence level and SPSS software was used for statistical analysis. The percentage of overrun in all samples was 30% as the same. The higher the percentage of cow's milk in the ice cream formulation, the lower the acidity, and conversely, the higher the percentage of sheep's milk in the ice cream formulation, the higher the acidity was observed. The pH of sample containing 100% cow's milk was highest. Traditional ice cream containing 75% of sheep's milk, had the highest percentages of fat, dry matter and melt resistance.  According to the 5-point Hedonic sensorial features treatment containing 50% of cow's milk and 50% sheep had a higher sensory rating than other treatments, and also in terms of characteristics Sensory senses are closer to the control treatment and are introduced as superior treatments.

The present study was conducted to investigate the chemical composition of the Caper flower and flower buds essential oil in two harvesting stages of before and after sunrise. Harvesting of perennial plants in July 2017 was carried out on wilding specimens at Imamzadeh Jafar Research Farm in Gachsaran City. Essence of the samples of the Clevenger apparatus were extracted and the essential oils were identified by GC / MS. In the study of the chemical composition of Capparis spinosa L. flower and flower buds essential oil in two harvesting periods, it was determined that generally, the essential oil of flowers after sunrise, flower buds before sunrise, flowers opened before sunrise, and flowers opened after sunrise contain 30, 20, 27 and 7 chemical compositions respectively.
Isobutyl isothiosyanate was found in all essential oil samples. There were 17 compositions in flower and flower buds samples after sunrise. The results showed that carvacrol in the harvested samples in flower and flower buds essential oil after sunrise was the dominant composition. In general, the isothiocyanate and terpene compositions are the dominant components in all specimens. The results showed that in samples after sunrise, the amount of essential oil composition is higher than that before sunrise, which is due to the presence of light and heat that causes changes in essential oil composition

Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w / w ) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.

One of the major challenges in application of medicinal plants is to improve the extraction efficiency of bioactive materials. Therefore, the study of factors affecting the extraction of these materials is one of the important attractive subject for researchers. Lemon verbena due to the presence of high active substances in its leaves and nutritional properties has always been noticed by researchers of medicinal and aromatic plants. In this study, the effect of solvent type, extraction temperature, extraction time and solid to solvent on the extraction efficiency of phenolic compounds, flavonoid compounds and antioxidant activity of plant leaves under ultrasonic waves was investigated based on designed experiments using response surface methodology (RSM). Our result showed that the extraction temperature and solid to solvent ratio are two effective extraction variables on bioactive compounds extraction of lemon verbena leaves under ultrasonic waves. Also our results showed that aqueous- alcoholic extract has a higher efficiency for extraction of phenolic and flavonoid compounds, and trapping free radicals when compared with pure water. The antibacterial properties of aqueous-alcoholic extract showed a significant difference compared to pure aqueous extract. The susceptibility of Escherichia coli to both aqueous-alcoholic extracts and aqueous extracts was higher than that of Staphylococcus aureus.

Raisin is one of the important export products in the agricultural sector, but there are several challenges in increasing the quality of raisins and their competition in foreign markets. The type of drying place and environmental conditions can have a great impact on the quality of raisins. In this study, the aim is to modify the traditional grape drying place, using intelligent heating plates. The seedless grape was harvested at two different times and prepared by two methods, natural (without pretreatment) and treated with alkaline solution and dried in traditional place with concrete floor and traditional place modified by control heating plates. The results showed that the drying time of non-treated raisins was 2.36 times of alkali-treated raisins and the drying time of traditional place was about 4.75 times of modified place. Also, the total count, coliform, molds and yeasts in the traditional drying place were higher, but the number of lactic acid bacteria was less than the modified method (P <0.05). In alkali-treated raisins, the total count, coliform and mold were lower, but the number of lactic acid bacteria and yeasts was higher than natural raisins (P <0.05). The results of sensory evaluation also showed that the color score of samples with alkali-treated raisins was significantly higher than other. The amount of energy consumed to prepare one kg of raisins in 21th September and 12th October was 0.98 and 1.78 kWh, respectively, and for natural raisins, this amount was 1.63 and 5.5 kWh, respectively. According to the results obtained in this study, it is possible to prepare raisins with high hygienic quality and desirable sensory properties by harvesting grapes in a timely and drying in the place with intelligent heating plates

The aim of this study was to enrich and improve nutritional and technological properties of sponge cake. Wheat flour was replaced with okra flour at levels of 0, 15 and 30%, and okra gum was used at levels of 0, 2.5 and 5% to improve texture and sensory sensory properties of the final product. The results showed that replacing wheat flour with okra flour and increasing its consumption level led to an increase in ash (from 0.54 to 1.35%), protein (from 7.56 to 93.9%) and antioxidant activity (from 79 4.5 to 49.2%) of samples. Okra flour and gum, especially at 30 and 5% level, were effective in moisture of the cakes during the baking and shelf life. The lowest moisture loss was observed in the sample containing 5% okra gum (without okra flour) and moisture of this sample decreased from 21.7% to 18.5% during two weeks. The highest specific volume (5.2 cm3 / g), porosity (31.8) and texture softness during 2 hours and one and two weeks after baking ( 1.4, 4.9 and 7.1 N) were showed in samle containing 15 % okara flour and 2.5 % okara gum. Also, in the sensory evaluation, the highest score of sensory properties and finally overall acceptance were showed in to the sample containing 15% okra flour and 2.5% okra gum and 30% okra flour without the presence of okra gum.

Carbon quantum dots are a new generation of carbon nanoparticles that have good potential for food analysis and packaging due to their unique properties such as excellent fluorescence properties, easy synthesis, good biocompatibility, large functional groups, and low toxicity. Today, carbon quantum dots have replaced semiconductor quantum dots due to their non-toxicity. The use of carbon dots in packaging materials due to their antioxidant, antimicrobial and barrier properties increases product shelf life, reduces the growth of microorganisms, improves mechanical properties, the barrier against gases, UV light blocker, and reduces food waste. This paper aims to get acquainted with carbon quantum dots and synthesis methods and study their optical properties. Then, the principles of fluorescence sensor design, including the mechanism of fluorescence quenching and recovery and their application in food samples to detect food additives, pathogens, antibiotic residues, insecticides, heavy metals, and nutrients will be examined. Finally, the use of carbon dots in improved, active, intelligent and bio-packaging will then be discussed.

Thermal methods are among the common methods of food processing that increase the shelf life of food products by reducing the microbial population and inactivating enzymes. Despite the favorable effects of the traditional thermal process, this method reduces the nutritional and sensory quality of food products. Increasing consumer demand for food products with minimal changes in characteristics has provided the basis for examining new methods of food processing. Therefore, in the current work, the impact of conventional pasteurization and thermosonication (TS) on the microbial populations, antioxidant activity and quality parameters of fermented green table olives was studied. Olives were subjected to ultrasound treatment (30 kHz, 100 W) at different temperatures (45, 55, and 65 ºC) and times (5, 10, and 15 min) and compared with the conventional heat treatment (85 ºC, 15 min). After treatment, TS at 45 and 55 ºC markedly (p < 0.05) improved firmness, color parameters, and sensory attributes relative to the thermally processed olives. Furthermore, TS enhanced total phenolic content (8.45-25.37%) and antioxidant activity (8.43-31.21%) compared to the untreated samples. TS at 55 ºC-15 min, 65 ºC-10 min, and 65 ºC-15 min successfully reduced the microbial counts to nil. However, TS at 65 °C notably diminished the quality parameters. Thus, TS can improve the safety and quality of table olives and can be used as a suitable alternative to the thermal processing.

In this study was investigated the possibility of converting agricultural lignocellulosic waste to sugar during the ultrasound-acid pretreatment, acid-thermal hydrolysis and cold plasma detoxification. For this purpose, after collecting wheat and rice straw, ultrasound-acid pretreatment (with three different treatments of bagasse load, sonicate time and acid concentration) and then acid hydrolysis (with three different treatments of hydrolysis time, acid concentration and temperature) on biomass were performed. The results of chemical data showed high sugar were released at 30 min time of sonication, bagasse load of 1% and acid concentration of 1.5% and soluble lignin was at its highest level. Also, during acid-thermal hydrolysis, hydrolysis time of 45 min, acid concentration of 1.5% and temperature of 120 ˚C caused further release of sugar and ASL. In addition to the chemical data, the results of FTIR, FESEM and thermal analysis proved that the structures are well disintegrated and the biomass is prepared for the conversion of sugar to bioethanol. Then, cold plasma detoxification method was used to remove such as acetic acid, formic acid and furfural and the results showed that after cold plasma detoxification, acid inhibitory compounds levels were 73, 58 and 78% decreased during 10 min of detoxification, jet distance of 0.5 cm and argon gas to air ratio 0.5. Finally, it can be said that lignocellulosic compounds can be broken down by ultrasonic pretreatment and acid-thermal hydrolysis of structural polysaccharides, and then the toxic inhibitory compounds can be eliminated by cold plasma method to achieve the best results.

Microbial quality of raw milk is very important in two respects. First, milk consumption itself plays a very significant role in people's food tables and its high microbial load endangers consumer health. Second, if the microbial quality of milk is not suitable, from a technology point of view, milk-derived products will not have a good quality. In this project, which has been carried out in collaboration with Pegah Golestan Company, the separation process (with separators) and double bactofugation was used to reduce microbial load with the aim of reducing milk heating (in order to reduce the nutritional value as a result of heat). Milk samples used for lactic cheese production in Golestan province were examined in 2020 and 2021. After the process, total microbial counting, aerobic and anaerobic spores were counted. The results showed that by using this method, the total microbial load, aerobic and anaerobic spores of the collected milks were reduced to an acceptable level throughout the year without decreasing the microbial quality of the produced cheese during the storage period. On the other hand, the process of separation and bactofugation produces dairy sludge. Normally, dairy sludge is removed every 20 minutes, which was performed in separator and bactofuge1 to 21 minutes to reduce dairy sludge.

Strawberry (Fragaria × ananassa) is a plant belonging to the rose family, one of the most important small fruits, which is one of the most popular and widely used berries in the world due to its sweet aroma and taste. In this study, changes in qualitative and phytochemical traits of Kamaroza and Parus strawberry cultivars during 15 days of storage at 4 °C were investigated. In order to determine the possible contamination of strawberry fruit with contaminants, the amount of heavy metals was investigated using the emission spectroscopy technique by ICP. The results of comparing the studied traits in two strawberry cultivars showed that the amount of phenol, flavonoids, flavonols, anthocyanins and carbohydrates in Camarosa cultivar was significantly higher than Parus cultivar. But in terms of fiber content, Parus cultivar had more fiber content. Based on the results of comparing the data of two strawberry cultivars, after 15 days of storage, the amount of phenol, flavonoids, flavonols, carbohydrates and antioxidant capacity showed a significant increase only in Camarosa cultivar. These studies show that in terms of nutritional value and preservation of natural compounds during storage and post-harvest conditions, the type of strawberry cultivar is a determining factor, so that Camarosa has a special advantage over Parus cultivar. Examination of heavy metal results in two strawberry fruit cultivars showed that except for the amount of zinc metal, which in both strawberry species is less than the limit accepted by the World Health Organization, the amount of other heavy metals studied was higher than the standard.

Cheese packaging as one of the processes has an important effect on increasing the shelf life and quality of cheese. The aim of this study was to package Iranian white cheese using edible coating based on whey protein isolate (WPI) containing different levels of cardamom (Elettaria cardamomum L.) essential oil (CEO) (0, 1, 1.5 and 2%) during storage. Samples were examined for physicochemical, microbial and sensory changes during 60 days of storage. The chemical compounds of CEO were also identified by GC-MS. In the analysis of the chemical composition of CEO, two main compounds including α-terpenyl acetate (46.705%) and 1.8-cineole (27.415%) were identified. Examination of pH changes showed that the pH of all samples decreased significant during storage (P<0.05). On the last day of storage, the lowest amount of peroxide was in the cheese sample coated with 2% CEO (0.97±0.21 meq O2/kg). The results of changes in TBARS in coated white cheese samples during storage showed that two samples of white cheese coated with WPI enriched with 1.5 and 2% CEO had the lowest Thiobarbituric acid reactive substances levels were from the 7th day to the end of the storage period. In microbiological analysis, the lowest population of total bacteria on the last day of storage was in the white cheese sample enriched with 2% CEO (2.431±0.56 Log cfu/g). The results of sensory evaluation showed that the edible coating based on WPI containing 1.5% of CEO had more desirable sensory properties than other coatings. According to the results of the present study, it can be stated that edible coatings containing plant essential oils can be used in packaging and coating of white cheese to increase its quality and safety.

In this study,the effective moisture diffusivity and activation energy of apples with %84 w.b moisture during one- and two-stage drying were investigated. The blanching was done at 5 minutes in 1% ascorbic acid to browning inhibition. The un-blanched samples were controlled. Drying ran with four methods. Two methods consist of oven drying through one stage at 50, 60, and 70 ℃, two-stage at (50-60, 50-70, 60-70 ℃), and microwave drying with one stage (90, 180, and 360 W) and two-stage in (90-180, 90-360, 180-360 W) treatments. the equilibrium moisture was 20%. In two-stage drying, when the moisture of samples reached %50 on initial moisture, the temperature or power changed to next. The effective moisture diffusivity and activation energy were calculated as results. Results show when the microwave power increases, the drying rate and thus the effective moisture diffusivity increase. The moisture removal is better in two-stage drying. The blanching has a lower effect on effective moisture diffusivity inhot air drying. The temperature had no significant effect on effective moisture diffusivity during two-stage drying. During drying with microwave, increasing power reduced the needed energy for removing the moisture from the apple surface which shows the activation energy. Without considering the blanching process in two-stage dried samples, the best power of microwave was 90 W and then 360 W. in this power, the low initial energy for drying and low activation energy are the important benefits of drying. Blanching can reduce the amount of needed energy for starting the evaporation of water. In two-stage drying, increasing the power leads to decreasing the activation energy, without considering the blanching process. Finally, drying of samples with oven and microwave in two stages caused better emission of moisture and reduction of the required energy for starting moisture evaporation in apple sheets.

Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano-capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano-capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries.

Egg contamination by Salmonella enteritidis is one of the most important causes of foodborne gastroenteritis throughout the world and the common method which can be used to inactivate this bacteria is pasteurization. In this study, the pasteurization of intact egg was mathematically modelled using a CFD technique. The results were compared with experimental data and it was found that the model could reasonably forecast the temperature of egg during pasteurization (R2>0.98). The model showed that in order to predict the temperature variation of the slowest heating zone (SHZ) with higher accuracy, it is necessary to to incorporate the influence of natural convection currents induced by the hot eggshell walls in the pasteurization process. Results indicated that the SHZ keeps moving during pasteurization and eventually stays in a region that is about 25% of the egg height from the bottom after 300 s of heating. These results also show that the time required to reduce the Salmonella enteritidis population in cold point of eggs to 5D is approximately 28 minutes. This model could serve as an important tool in better understanding of the pasteurization process, choosing the best process parameters and facilitate process optimization of intact egg pasteurization towards industrial implementation

The post-harvest techniques of medicinal plants such as drying, is very important in their production cycle. The present study was carried out to evaluate the effect of different drying methods on some phytochemical traits of Chuchak in the spring of 2020 based on the completely randomized design with three replications. The chuchak samples were collected in the vegetative stage from the gardens of Noor city, Iran. The drying treatments were shade-drying at room temperature (25±3 °C), sun-drying, oven-drying (45, 55 and 65 °C), vacuum oven-drying (45, 55 and 65 °C), microwave-drying (200, 500 and 800 watts), and fresh samples. The studied traits were moisture content based on fresh and dry weight, drying time and speed, ascorbic acid content, protein content, total carbohydrate content, total phenol and flavonoid content and antioxidant activity. The results of the variance analysis showed the significant effect of drying methods on all studied properties of the samples (P≤0.01). The mean comparison showed that the minimum drying time and the maximum speed drying were related to the microwave (800 watts). The highest amount of ascorbic acid (385.72 µg/mg), protein (19.72%), total phenol (47.19 mg GA per 1 g dry matter), total flavonoids (50.96 mg quercetin per 1 g dry matter) as well as antioxidant activity (76.02%) was observed in the fresh plant and then in the oven-drying (55 °C).

Today, with the rise of awareness and changing attitudes, the demand for healthy foods has increased. The effective compounds of black seed with its antioxidant and antimicrobial properties are of interest to many researchers. The aim of this study was to benefit from the functional properties of black seed oil in a food model. In the first phase, the peroxide index, color and antimicrobial properties of free and alginate encapsulated black seed oil were investigated. In the second phase, microbial and sensory properties of 4 chocolate ganache samples (preservative free (G or Control), preservative free + inoculated microorganisms (GM), containing 3% free black seed oil + inoculated microorganisms (GOM) And containing 3% of encapsulated black seed oil + inoculated microorganisms (GOM)) were compared. The results of the first phase showed that MIC and MBC of free black seed oil on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger and Candida albicans were higher than the encapsulated black seed oil. Also, the highest and lowest antimicrobial effects of black seed oil were observed on Candida albicans and Escherichia coli, respectively. The peroxide index and color of free black seed oil was more than encapsulated black seed oil . Also, the results of the second phase showed that the presence of black seed oil in the chocolate ganache formulation reduced the microbial load of the produced samples. However, the antimicrobial action of free black seed oil on the microbial load of the food model was more than encapsulated black seed oil. Finally, the results of sensory evaluation showed that chocolate ganache containing encapsulated black seed oil had better sensory properties compared to the sample containing free black seed oil.

Following the concerns created in the field of using synthetic preservatives in various foods, it seems necessary to pay attention to natural compounds with preservative properties. Phycocyanin extracted from spirulina microalgae is one of these compounds. The aim of the present study was to extract (using enzymatic method) and nanoencapsulation of this pigment with maltodextrin-sodium caseinate combination coating and evaluate the antioxidant and antibacterial activity (against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Yersinia ruckeri and Streptococcus iniae) of nanocapsules in comparison with pure phycocyanin. The results showed that with increasing the concentration of phycocyanin (in both pure and nanoencapsulated forms), the antioxidant and antibacterial activity of the treatments increased significantly (p<0.05). Comparison of the properties of the treatments on days 0 and 60 (stored at -18°C) showed that the antioxidant and antibacterial activity of pure phycocyanin was significantly reduced over time (p<0.05). But the nanoencapsulation technique prevents the mentioned properties from changing and helps to preserve them. Among gram-positive bacteria, Listeria monocytogenes was more sensitive than the other two bacteria and all concentrations used had an inhibitory effect on this bacteri. Staphylococcus aureus was resistant to two concentrations of 2.5 and 5 μg/ml and Streptococcus iniae to three concentrations of 2.5, 5 and 10 μg/ml. Among the two gram-negative bacteria, Yersinia ruckeri was more sensitive and the concentrations used, with the exception of concentrations of 2.5 and 5 μg/ml, had an inhibitory effect on both bacteria. According to the results of the dilution method, for the studied bacteria, the MIC range was between 50-500 and the MBC between 100-500 μg/ml. Also, the lowest MIC was recorded for Listeria monocytogenes and the highest MBC was recorded for Streptococcus iniae. It can be concluded from this research that first, pure phycocyanin has antioxidant and antibacterial activity; second, nanoencapsulation of this pigment with combined coating of maltodextrin-sodium caseinate improves these properties and their stability during the storage period.

As the demand for new protein sources increases, research is needed to extract and develop protein isolates with desirable functional properties. Sesame protein can be used as a new plant protein source due to its high amino acid content. In this study, the effect of sodium chloride salt concentration (0, 18 and 22% w / v) and drying temperature (25, 45 and 180 °C) as two important parameters affecting the functional properties of protein isolates extracted from sesame were investigated. Protein solubility tests at pH 4, 5, 7, 9 and 11, foam stability and emulsion stability at pH 11 and water holding capacity (WHC) and oil holding capacity (OHC) were performed. The lowest protein solubility was observed at pH 5 and with increasing pH, protein solubility increased. With increasing temperature from 45 to 180 °C at constant salt concentration, protein solubility and foam and emulsion stability increased and WHC and OHC decreased. An increasing in salt concentration from 18 to 22 % at constant temperature caused to increase in protein solubility and decrease in WHC and OHC. Foam and emulsion stability was lowest at 18% of salt concentration. In general, drying temperature of 45 degrees Celsius and salt concentration of 18% for preparation of protein isolate with maximum water and oil holding capacity and drying temperature of 180 °C and salt concentration of 22% for production of sesame protein isolate with maximum solubility, Emulsion stability and foam stability are recommended.

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.

In order to evaluate the quality and quantity of some important commercial Iranian pomegranate cultivars, in the climatic conditions of Yazd, the fruits of 12 cultivars including: Ardestani Mahvalat, Bejestani, Shishekap Ferdows, Naderi Badroud, Qajaq Qom, Gel Tafti, Shirin Shahvar, Robab Neyriz, Malase Yazdi, Malase Saveh, Malase Yousefkhani and Khazar Bardaskan were harvested at commercial maturity stage and were evaluated for important quantitative and qualitative traits. The results showed, there were significant differences among the cultivars in terms of fruit weight, skin and aril color properties (CIE L *, a *, b * and Hugh angle), soluble solids content, titratable acidity, antioxidant activity and anthocyanin content. Meanwhile, the highest fruit weight was measured in Shirin Shahvar cultivar, this cultivar also had the lowest titratable acidity and the highest taste index among the cultivars, and also this cultivar showed a bright color, however, the brightest color among the cultivars was observed in Naderi Badroud. Based on the skin and aril color properties, anthocyanin content and fruit taste, Malase Yazdi was the best among the cultivars. However, cultivars such as Shishekap Ferdows, also showed good quality characteristics. Also the correlations between traits was investigated and significant relationships were observed between color properties and amount of anthocyanin or between antioxidant capacity and amount of phenol or amount of anthocyanin.