مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 9 (پیاپی 130، آذر 1401)

In this research, the effects of extrusion process ( at 120 c° and 140 c° )  on amount of fat, ash, protein, fiber and phytic acid in bran of two kinds of tarom and khazar rice are studied. According to the results, it can be summarized announced, the extrusion process significantly reduced the amount of phytic acid and temperature of 120 c°  was more efficient and it caused a decrease of phytic acid about 53% and 52% in tarom and khazar rice cultivars, respectively. Amount of protein and total ash did not change significantly with extrusion, while we found an increase in fiber and fat percentage in bran. In fact, the extrusion process reduces the anti-nutritional composition such as phytic acid by helping to release oil and  also improved the oil extraction efficiency. In addition, it did not have a significant effect on the protein content of bran of rice.

Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.

In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g.  Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7× 10 7 colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments.

Folate is a term used for a set of compounds with similar biological activities. Folate (polyglutamates) naturally contains all forms of vitamins in this family. In other words, folic acid is a form of folate that is oxidized, this compound is stable and can be absorbed by humans (monoglutamate)[1]. There are several methods for measuring folate, but due to the fact that in this study, the production of extracellular folate (Quatrofolate) was examined, so the microbial assay method was used as the main method. Lactobacillus. Rhamnosus (ATCC7469), which is used as a sensing organism. [2,3] This method can also measure all forms of folate. In this study, 47 medical strains isolated from traditional dairy products were Special Khorasan. traditional yogurt (12 strains of Streptococcus.thermophilus and 15 strains of Lactobacillus delbrueckii subsp. Bulgaricus, 13 strains of Lactobacillus delbrueckii subsp. Lactis, 3 strains of Lactobacillus helveticus) were studied. The results of this evaluation showed that both strains (25 and 26) of Lactobacillus delbrueckii subsp. Bulgaricus produced significant high folate concentrations (133.23 μg / mL and 102.34 μg / mL), as well as K73 strain of Streptococcus.thermophilus, strain 73 from the strains of  Lactobacillus delbrueckii subsp. Lactis and strain No.87 from the three strains of Lactobacillus helveticus (90.29 μg / mL, μg / mL39.71, μg / mL 17.94), were also able to produce high amounts of quatrofolate. According to this study, it was found that the examined previously isolated strains have a potential ability to produce extracellular folate, and the microbial assay method for measuring a sensitive vitamin such as folate in all its forms is considered an efficient and accurate method.

Enrichment of fruit juices with dietary fiber can not only improve the final quality of the drink, but also improve the health of the consumer. Among oilseeds, flaxseed is rich in alpha-linolenic acid, soluble dietary fiber and lignan. In this study, dietary solution fiber of flaxseed was extracted by three methods of alkaline, enzymatic and ultrasonic extraction and extraction efficiency, water and oil storage capacity and colorimetry of the extracted soluble fibers were evaluated. The results showed that the soluble fiber extracted by ultrasonic method with the highest extraction efficiency, water holding capacity, oil holding capacity and having the highest L * index and the lowest a * and b * index, was selected as the optimal sample.  The optimal sample of soluble fiber was added to apple juice drink at the levels of 0.5%, 1%, 1.5%. Physicochemical and sensory properties of apple juice drink during 30 days of storage at first day, the fifteenth day and the thirtieth day was evaluated. The results showed that the use of flaxseed soluble fiber had a significant effect on brix, dry matter, pH, turbidity, sensory properties (taste, color, aroma, texture, general acceptance) of apple juice drink (p≤0.05). Rheological test showed that all apple juice treatments containing soluble flaxseed fiber had a non-Newtonian behavior. The apple juice drink containing 0.5% of soluble dietary fiber obtained the highest score of sensory properties. Turbidity of apple juice drink containing 0.5% soluble dietary fiber was less than other samples. Therefore, apple juice drink containing 0.5% of soluble dietary fiber selected as an optimal treatment. By adding soluble dietary fiber of flaxseed to apple juice can produce a new drink with favorable characteristics.

In this study, the effect of the interaction between WPC and OSAS in aqueous solution (at total biopolymer concentration 1% w/w) as function of pH (3, 4, 5, 6) and ratio (1:2, 1:1 and 2:1) on the foaming properties (bubble size, foaming capacity and foam stability) was investigated. Smaller bubbles size showed more foam stability. Lowest bubbles size was observed at 1:1 and pH 4 (226.52 µm) and statistical difference between pure WPC (396.15 µm) and WPC-OSAS complex solutions at this pH was significant. Maximum foaming capacity was observed at ratio 1:1 and pH 3 (%186.33) and maximum foam stability was calculated at 1:2 WPC: OSAS and pH 4 (%83.27) and there was significant statistical difference with control sample (WPC solution) (%50.74). This research showed that electrostatic interaction between WPC and OSAS can be used as an effective method for improving foaming capacity and foam stability of WPC at low concentrations.

Quinoa is pseudo-cereal which origins from South America. It is rich in lysine and has a high protein content. Quinoa flour has no gluten and is suitable for people with celiac disease. The purpose of this study was to use quinoa flour to prepare gluten free cracker biscuits. Quinoa flour and corn flour mixtures of 100 to 0, 80 to 20, 60 to 40, 40 to 60, 20 to 80 were used for crackers preparations. Tests for pH, moisture content, texture firmness analysis and sensory tests (taste, color and texture) were performed on the first, third and seventh day after production. Porosity and color analysis (L*a*b*) were examined on the same day of production.  The results showed that the type of flour can affect the pH and crackers with a higher percentage of corn flour had a higher pH.. Combining corn flour with quinoa flour (60% quinoa flour - 40% corn flour) maintained more moisture and created softer texture with more porosity. Over time moisturecontent, decreased and firmness increased in all samples. Hardness and brittleness were more evident in crackers containing a higher percentage of quinoa flour. Increasing the percent of quinoa in crackers caused a decrease in L* and b* factors and an increase in a* factor. Crackers with a higher percentage of quinoa flour were darker in color. In terms of sensory evaluation, the highest score in taste was given to the sample of 60% quinoa flour -40% corn flour.

Emulsions stabilized by edible nanoparticles have attracted the attention of many researchers during the past ten years. However, very few studies have investigated the stabilization at least one interface of a double emulsion with a layer of edible nanoparticles. In this study, water-in-oil-in-water (W / O / W) Pickering double emulsions were prepared using chitosan nanoparticles as external aqueous phase stabilizers. Experiments were performed with Taguchi design. The effects of formulation parameters, including the ratio of internal aqueous phase content to the oil phase, initial emulsion content to external aqueous phase, and chitosan nanoparticle concentration on droplet size and stability of double emulsions were investigated. The results showed that the nanoparticle concentration had the highest effect (34.91%) on the droplet size of emulsions. Treatment No. 5, with 2: 8 of internal aqueous phase to continuous internal phase, 1: 9 of primary emulsion to continuous external phase, and a concentration of 0.65% nanoparticles, had the smallest droplet size compared to other treatments. Based on the results of the stability study, the ratio of the initial emulsion content to the external aqueous phase was more effective on the stability of the emulsions. The creaming index and coalescence were insignificant in treatments No.  5 and 7.

The chemical constituents of n-hexane extract of Mentha arvensis (wild mint) native to Meshginshahr and Namin region, and the antimicrobial effect of the extract against Pseudomonas aeruginosa (ATCC 27853) and Bacillus cereus (ATCC 11778) were studied in this research using broth and agar dilution methods (assessment of minimum inhibitory concentration, MIC, and minimum bactericidal concentration, MBC) and disk diffusion method. The results showed that cis-piperitone epoxide, piperitenone oxide and pulegone were the main components of the extracts. In addition, the MICs and MBCs of the n-hexane extracts of the wild mint in the various regions against P. aeruginosa were similar (20 mg/mL). Moreover, the MIC and MBC of the n-hexane extracts of the wild mint in Meshginshahr against B. cereus were 5 and 10 μg/mL, respectively, whereas the corresponding values against B. cereus were similar (10 mg/mL). Furthermore, the results of the disk diffusion test interpretation revealed that the inhibition zone diameters (IZDs) of the n-hexane extract in the samples obtained from Meshginshahr against both bacterial species were larger than those of the samples taken from Namin.

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.

The aim of this research was to fabricate wheat gluten based active film containing free and encapsulated Marjoram essential oil (MEO). The MEO was encapsulated by lipid nanocarrier (nanoemulsion) and protein-based nanocarrier (Pickering emulsion by WPI) and used at the concentrations of 1, 3 and 5% in the formulation of gluten films. The free MEO was used at same concentrations. The physical properties of active films and also their performance in the control of microbial spoilage in the real food models including UF cheese and red meat during 9 days of storage were evaluated. The results indicated that the water vapor permeability (WVP) increasesd by increasing free MEO but the encapsulated MEO caused to significant decrease in the WVP values (p<0/05). The tensile strength, Young’s modulus and elongation to break of films decreased by adding free MEO but the encapsulated samples caused to improve the mechanical properties. Moreover, the results of the colony counting of E.coli and L. monocytogenes cultured on the surface of UF cheese and red meat wrapped with active films, indicated that for all samples, the microbial growth had increasing manner during storage and by increasing the concentration of MEO, the microbial count decreased significantly in comparison to the control sample (p<0.05). The encapsulation had no adverse effect on the antimicrobial activity of MEO. Generally, the results of this research indicated that loading of encapsulated MEO causes to improve the physical properties of active gluten film and is able to control the microbial growth in Ultra-refined cheese and meat.

The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.

Extraction by the subcritical water method was studied as an efficient, economical, green, and environmentally friendly method to extract effective compounds of frankincense gum. For this purpose, subcritical water was used at temperatures of 120 and 160 ° C for 5 and 15 minutes. The amount of total phenolic compounds, radical scavenging ability, and antimicrobial properties of the extracts were investigated. The encapsulated powder of the extract obtained from the optimal conditions was also prepared by spray drying method and the particle size distribution and anti-aspergillus properties of that were also investigated. The results showed that the subcritical water extraction method significantly increased the extraction efficiency of frankincense gum extract. The amount of phenolic compounds extracted at 160 °C and time of 15 minutes was the highest among the extracts with 130.83 mg of gallic acid per 100g dry matter. The radical scavenging ability of the extracts from the subcritical water method was similar to that of the natural antioxidant ascorbic acid, and the extract from the maceration method as a traditional was less efficient at absorbing DPPH free radicals. Microbial results showed that the effects of extracts from maceration and subcritical water methods on Staphylococcus aureus were more than Escherichia coli. Encapsulated frankincense powder had no anti-aspergillus potency at concentrations less than 600,000 μg / ml.

In this research, the effects of carboxymethyl cellulose (CMC) contains lemon peel and walnut shell essential oils as edible coatings on the shelf life and postharvest losses of mushrooms were studied. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. During cold storage, the uncoated mushrooms showed rapid weight loss and total soluble solid changes while mushrooms treated with CMC coating containing lemon peel and walnut shell essential oils significantly (p<0.05) delayed these phenomena. Although firmness of both coated and control samples decreased throughout storage, the use of CMC-essential oils coating significantly (p<0.05) reduced the loss of firmness in mushroom samples. The L* value changes of the mushrooms coated with CMC-essential oils was lower than that of others. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of edible coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage. Incorporation of the essential oils into CMC coating solution caused increase in microbial quality of the coated samples. Using the CMC coating containing 3% lemon peel essential oil led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment containing 3% lemon peel essential oil had the highest acceptability score compared to control and other treatments.

Solid lipid nanoparticles (SLN) are one of the appropriate delivery systems which attract enormous interest for encapsulating bioactive componds in recent years. One of the important physicochemical properties of SLNs is particle size that is influenced by formulation and production process parameters. Inappropriate conditions of the nanaocarrier production process in the pre and main emulsion steps cause unsuitable paricle size as well as unstable emulsion and gel formation. Therefore, in this research production process of SLN was investigated and optimized by hot homogenization method and with two lipids of Compritol and Precirol separately. Hence, homogenization time in preparation of pre emulsion and amplitude and time of ultrasonication in final emulsion production was studied to obtained the smallest particle size. In pre emulsion step, the smallest particle size for Compritol SLN (619±4 nm) and Precirol SLN (373±3 nm) obtained in 180 second mixing by ultra-turax in 16000 (rpm). In final emulsion, 40% amplitude and 3 minutes caused to attained smallest particle size in Compritol SLN (397±5 nm) and Precirol SLN (259±2 nm). Then polydispersity index (PDI), zeta potential and visual observation of nanocarriers with optimized particle size were examined. The results showed that Precirol SLN had higher zata potential (-12.3±0.6 mV) than Compritol SLN (-8.97±0.17mV) but PDI of two nanocarriers was not significantly different. Visual observation of both nanocarriers at the storage time showed no instability.

In this study, extracts of mountain tea were obtained by maceration, supercritical fluid, ultrasound assisted, subcritical water and microwave. The highest extraction efficiency (22.55%) and total phenolic content (80.50 mg GA/g DM) was observed in extract obtained via ultrasound assisted extraction. Antioxidant activity of different concentrations of extracts was compared with 100 ppm TBHQ synthetic antioxidant and an increased in concentration of extract increased antioxidant activity. Type and percentage of wall materials (0, 50 and 100), the ratio of extracts to wall materials (0.1, 0.25 and 0.4 w/w), and sonication time (2, 4 and 6 min) as independent variable levels and encapsulation efficiency of phenolic compounds, particle size of nanocapsule and zeta potential were considered as a response to optimization of encapsulation conditions of the extract. An increase in sonication time resulted in increased encapsulation efficiency and decreased particle size of capsule. As the ratio of extract to wall materials increased, the encapsulation efficiency of extract increased and particle size decreased. Type of wall materials has effect on encapsulation efficacy, zeta potential, and particle size of capsule.  The optimum conditions for encapsulating of mountain tea extract were 6 min ultrasound; the ratio of extract to wall 0.4 and the amount of Arabic gum and alginate were 30.3% and 69.7% respectively. In optimum conditions, the encapsulation efficiency, Zeta potential and particle size were 57.43%, -52.1 mV and 82.06 nm. The amount of sedimentation and release of extract during the storage period was increasing. Nanocapsule has a smooth and interconnected structural that due to high encapsulation efficiency this nanocapsule can be added to food as an antioxidant compound.

This study aimed to investigate the effect of chemical modification with adipic acid/acetic anhydride mixture (1:30) on the physicochemical and functional properties of amaranth starch and also to determine the optimal conditions for amaranth starch chemical modification with the mentioned mixture. Amaranth starch was isolated and then modified under nine different treatments designed by the Taguchi method using three main chemical modification factors, including the mixture of adipic acid /acetic anhydride concentration (4%, 6%, and 8%), reaction time (60, 90 and 120 min) and suspension pH (8, 8.5 and 9). Swelling power, solubility, color, paste clarity, thermal properties, freeze-thaw stability, and apparent viscosity of starch samples were investigated. Modification optimal conditions were determined using Taguchi analysis and the related percentage deviation (RPD) method. The result obtained from this study showed that the chemical modification significantly changed the physicochemical and functional properties of amaranth starch. Adipic acid/ acetic anhydride mixture improved the swelling power, solubility, viscosity, and paste clarity of modified starch than native. Modified starch powders showed more lightness, less yellowness, and redness in color. Chemical modification reduced gelatinization temperatures, gelatinization enthalpy, and freeze-thaw stability. However, since other food components such as sugars, salt, hydrocolloids, etc., influence the freeze-thaw stability of starch, the possibility of modified amaranth starch utilization as a stabilizer, thickener, or fat replacer in food products with the mentioned mixture needs additional research is required to be conducted. The optimum modification conditions were a concentration of 6%, a reaction time of 120 minutes, and a pH of 9.

The present work aimed to study the effect of enzymatic hydrolysis of sarcoplastic and myofibrillar proteins from pangasius sutchi fish on the chemical compositions, the solubility, degree of hydrolysis (DH), peptide content and amino acid compositions was evaluated and their molecular weight recorded. The fish sarcoplasmic protein hydrolysates (SPHs) and myofibrillar protein hydrolysates (MPHs) were produced using three types of proteases: papain, alcalase and flavourzyme. Physicochemical properties of proteins and molecular weight were investigated. Results indicated that type of protease affected the degree of hydrolysis (DH), where all of the enzymes showed high rate of hydrolysis during the first hour, and then gradually decreased. The type of enzyme and the extent of the DH greatly influenced the amino acid residue composition and the molecular weight of the protein hydrolysates. Different amino acid composition of proteins and their hydrolysates was observed. The soluble protein and peptide content of hydrolysates significantly increased by the increase in time of incubation. The high amount of hydrophobic and aromatic amino acids in the SPH and MPH can enhance the biological activities of the peptides. Results suggest that the protein hydrolysates derived from patin may be used in functional food and supplements.

In the present study, the use of the ultrasonic apparatus has been investigated in the extraction process of Hypericum perforatum L. flowers. The effect of methanol to water ratio (24.77, 35, 50, 65, and 75.22 percent), time (1.59, 5, 10, 15, and 18.40 minutes), and temperature (24.77, 35, 50, 65, and 75.22 °C) on the extraction of phenolic compounds, flavonoids and antioxidant activity of the extract using two methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH%) and (FRAP) Ferric Reducing antioxidant power (FRAP) were studied using the response surface method and central composite design. The results of RSM showed that the highest extraction efficiency was obtained at 50% methanol/water ratio, 70 °C, and 15 min. Under optimal conditions, the corresponding values for total phenol content, total flavonoid content, and antioxidant assays of %DPPH and FRAP were 28.46 (mg gallic acid equivalent (GAE) g-1 dry weight (DW)), 19.75 (mg quercetin g−1 DW), 89.23 (%DPPH), and 3.57 FRAP µmol Fe++ /g DW respectively. In addition, results express the effectiveness of the proposed conditions and reliability of central composite design analysis on the extraction of phenolic antioxidants from H. perforatum flowers. Using ultrasonic is a low-cost, simple, and efficient method for the extraction of phenolic antioxidants, which increases the extraction efficiency and thermal protection of phenolic antioxidants.

One of the most important steps in the refining process for edible oils is the coloring step. Decolorization is an absorption process that involves the use of acid-activated clay to remove undesirable components of oil. Therefore, it is necessary to optimize the parameters of decolorization, mainly temperature, time and concentration of decolorizing soil in order to prevent adverse changes of the oil in the next stages and during storage. In this research, corn oil was selected and the effect of changing the dyeing parameters on the chemical properties of the oil was studied in order to optimize the process. For this purpose, the effect of time (15, 25, 35, 45 and 55 minutes), temperature (80, 90, 100, 110 and 120 degrees Celsius) and the concentration of soil-dye remover (0.4, 0.6, 0.8) , 1 and 1.2 percent) was investigated using the statistical design of the response level in 5 levels by the Central Composite Design method with the aim of reducing the consumption of soil-dye remover. The effect of decolorization parameters on oxidative stability (peroxide number, anisidine number, totox number, free fatty acid amount, Rancimet test and specific absorption at 232 nm and 270 nm), decolorization efficiency (carotenoid amount) and bioactive compounds (sterols amount) in Corn oil was studied. The results showed that after optimizing the best conditions for the decolorization stage in corn oil in order to minimize impurities, preserve bioactive compounds, and minimize the consumption of decolorizing soil, the time of decolorization was 35.59 minutes, the temperature was 103.61 degrees Celsius, and the soil concentration The dye was 1%, which was able to meet 57% of expectations. The practical results did not show any significant differences with the theoretical values ​​and confirmed these results.

There is a growing demand to produce high quality-meat analog based on plant-based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant-based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample.

The aim of this study is extraction of potato protein via incorporation of ultrafiltration with different diafiltration times (90, 285 and 480 min), and evaluation of physicochemical and functional properties of extracted protein. So, in terms of functional characteristics (solubility, water and oil absorption capacity, emulsifying activity and emulsion stability) the concentrated permeate and retentate proteins, have been compared with control sample. In retentate and control samples the solubility increases significantly (P˂0.5) with raising the pH from 3 to 7, inverse it decreased between the 7 to 9. In addition, it was found that the solubility of retentate proteins were significantly (P˂0.5) more than control and permeated proteins. Also, the water absorption capacity of retentate proteins (18.85 g Water/ g protein Retentate 480 min) were more than the other samples (2.54 g Water/ g protein Permeate 90 min). Whereas, oil absorption capacity was significantly (P˂0.5) depended on diafiltration time and process. In a way that, by increasing the time this parameter dropped in all of the samples. It was also found that, the oil absorption of retentate samples (59.09 g oil/ g protein Retentate 90 min) were significantly (P˂0.5) more than the permeate ones (32.13 g oil/ g protein Permeate 90 min). Emulsifying activity and solubility of retentate samples were significantly grew by addition of diafiltration time, while these indexes reduced in permeate samples. The thermal analysis of retentate sample (with 480 diafiltration time) indicated that, it had higher water absorption capacity than control.

Encapsulated sodium-selenite at different concentration (100, 300, 500, 700 and 900 mg/20cc) with Arabic-gum (25%, 26%, 27%, 28%, 29%) and analogous Farsi gum (5%, 4%, 3%, 2%, 1%) as wall materials by solvent evaporation method was studied. Ethanol in different purity as solvent was used (80%, 84%, 88%, 92%, 96%). The optimization of microcapsules based on the highest encapsulation-efficiency and smallest microcapsules-size with usage of RSM analyze were surveyed. Based on mentioned parameters 2 optimum conditions were chosen. The first-one was a condition where the samples produced with 107mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum respectively. The ethanol-purity was 96%. In this condition the encapsulation efficiency was 99.71% whereas the microcapsules-size was 30/46µm. The second-condition was followed by 307mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum with ethanol-purity of 96%. The result of 97.73% encapsulation efficiency and the size of 47.46µm obtained. Finally 490ppm capsules of the first condition and 176ppm capsules of second condition (equal to 8.6ppm sodium-selenite salt), synthesized BHA (200ppm) and sodium-selenite salt (8/6ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180, 360 days. In this condition peroxide-value, acidity, Thiobarbituric-acid, Anisidine-value, Totox-value and antioxidant-activity of free antioxidant soybean oil with SPSS software were evaluated. The results achieved by RSM analyze showed that sodium-selenite concentration with encapsulation efficiency had reverse relation whereas it was direct relation with microcapsules-size. Also Arabic-gum concentration and ethanol-purity had direct relation with encapsulation-efficiency and the reverse one with microcapsules-size. The result of SPSS analyze showed that with presence of the encapsulated sodium-selenite antioxidant and synthesized BHA antioxidant in soybean oil, peroxide-value, acidity, Thiobarbituric acid, Anisidine-value, Totox-value decreased whereas antioxidant activity of soybean oil increased.

ing of low energy methods has become very popular due to the lack of expensive equipment and ease of production. In this study, nanoemulsions of omega-3 fatty acids were prepared using Iranian shallot essential oil by spontaneous emulsification method. The aim of this study was to investigate the optimal conditions for the production of nanoemulsions using a D-optimal design. (Tween 80, Tween 20, Tween 80:20 and sodium caseinate), SOR (ratio of surfactant to oil) (10-300%) and shelf life (1-60 days) were produced. Their effect on parameters such as mean particle diameter, turbidity index, creaming index, antioxidant properties, peroxide index, thiobarbituric acid index and refractive index were studied. The droplet size was highly affected by the surfactant concentration and the type of surfactant, and with increasing the amount of surfactant, the average droplet diameter decreased significantly. In fact, increasing the concentration of surfactant in nanoemulsions in most cases increased the adsorption of surfactant to the W / O level and as a result led to a further reduction in surface tension and ultimately reduced the particle size, turbidity index and creamy index. Using numerical optimization, the optimal values ​​of independent variables of nanoemulsion of Iranian shallot essential oil containing omega-3 fatty acids were determined as omega-3 (25%), SOR (263.39%), shelf life (35 days) and type of surfactant Tween 80.

The honey quality can vary based on various factors such as plant origin, geographical area, production method and storage. By determining the quality characteristics of honey, it is possible to ensure the quality level as well as the existence of fraud in it. In this study, some physico-chemical, rheological and microbiological characteristics of 14 types of honey of Sistan and Baluchestan and Qazvin provinces (six natural honey samples and one counterfeit honey sample from each province) were investigated. The results indicated that there was no significant difference between amounts of reducing sugar of natural honey samples. The highest significant sucrose value belonged to the counterfeit samples and Diyalabad Qazvin and Ziziphus honey of Chabahar had the lowest values. Moisture content of samples varied from 12.5 to 17.21%. Diastasis activity of counterfeit samples was zero and Astragalus-Thymus of Tarom Qazvin with 08.09 DN had the lowest diastase activity among the natural honey samples. HMFcontent of natural samples was in the range of 3.9 to 7.80 mg/kg whereas for Zabol and Qazvin counterfeit honey was measured 341 and 280 mg/kg respectively. The highest and lowest fructose to glucose ratio was obtained for the samples of Ziziphus of Chabahar (1.22) and Alhagi honey of Zabol (0.69). In general, Sistan and Baluchestan samples had the higher viscosity compared to Qazvin provine’s ones. Furthermore, the highest contamination of osmophilic yeasts and mold belonged to counterfeit honeys. According to the results of this study, the quality of honey can vary significantly depending on the geographical location and plant origin. Also, some quality indicators of honey, especially the amount of sucrose, diastase activity and hydroxymethylfurfural content can be used as useful tools to detect the adulteration of the product.

Nowadays, by proving the harmful effects of synthetic antioxidants on human health, food scientists are seeking natural compounds to replace synthetic antioxidants. In this study antioxidant properties of Bene (Pistacia atlantica) oil in stabilizing crude soybean oil were investigated. Treatments were prepared by blending different ratios of Bene oil with soybean oil (1, 3, and 5%w/w) and synthetic antioxidants of TBHQ (100 ppm) and BHT (200 ppm) along with the antioxidant free soybean oil were used as a control to monitor stability at accelerated oxidation conditions (70 °C). At different time intervals (2 to 12 days), peroxide value, acid value and thiobarbituric acid of samples were evaluated. Fatty acid profile of Bene oil was analyzed using gas chromatography and its total phenolic content and antioxidant properties were measured using Folin-Ciocalteu and DPPH methods, respectively.  Results showed that the predominant fatty acid in Bene oil was oleic acid (% 56.53) and Free Radical scavenging activity and total phenol content were 64.7 ± 2.6 % and 87.3 ± 4.5 μg/mg, respectively. Accelerated oxidation test showed that antioxidant properties of 5% Bene oil containing samples were comparable with BHT samples. Generally, the results of this study showed the ability of Bene oil in retarding the oxidation of crude soybean oil.

In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L.

In this study, the effect of adding different amounts of honey bee pollen (0, 3, 6, 9, 12 and 15%) on quality characteristics, bioactive compounds and shelf life of corn starch-based gluten-free cakes was investigated. The results showed that the amount of phenolic and flavonoid compounds as well as antioxidant activity of the samples increased significantly (p < 0.05) with increasing the percentage of bee pollen. The phenolic compounds were increased from 2.79 to 11.83 mg GAE g-1, free radical scavenging power was increased from 17.8 to 25.8%, and flavonoid compounds were increased from 0.316 to 0.450 mg RUE g-1 in cakes enriched with highest percent of bee pollen incorporation. Cake crumb firmness was decreased in cakses stored at ambient temperature with increasing bee pollen percentage upon staorge time. The highest and lowest firmness values on day 14 were related to 15% and 3% treatments with 0.16 and 0.20 N, respectively. However, storage inside refrigerator caused the cake samples to harden with increasing pollen percentage upon storage time, and the highest firmness value of 0.23 N was obtained on day 14 for 15% sample. Increasing the amount of bee pollen to 15% decreased the brightness index (L) from 61.6 to 50.0, the redness index (a) from -7.00 to -2.33, and the yellowness index (b) from 39 to 48. Incorporating bee pollen significantly increased the shelf life of samples in the case of resistance to mold apperance. The control and 15% cake samples had the lowest and highest resistance to mold growth, respectively.

The use of local products in the food industry has become increasingly important in recent years, and jujube fruit is one of the most important garden products in South Khorasan. The high potential of jujube fruit due to the presence of antioxidant and antimicrobial compounds can be used as an alternative to some of the industrial antioxidants in the field of edible oils. In the present study, the compounds in jujube fruit including meat and kernels were investigated. First, in order to extract jujube extract with better properties and efficiency, two types of aqueous and methanolic solvents were used. . Then jujube extract at three concentrations of 250, 500 and 1000 parts per million was compared with BHA industrial antioxidant. The results indicate the presence of phenolic compounds, alkaloids, saponins, sterols, tannins, terpenoids and steroids. On the other hand, it was observed that jujube extract had antimicrobial properties against Salmonella typhi, Bacillus subtilis, Listeria monocytogenes, Aspergillus nigero Candida albicans. Comparing the antioxidant properties of jujube extract with industrial antioxidant BHA, it was observed that jujube extract had less antioxidant activity and had lower peroxide, acid number, thiobarbituric acid index and DPPH (P> 0.05); But as an alternative, it can help prevent oil oxidation

The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6%) and celery seed powder (0%, 1.5%, and 3%) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physicochemical properties affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH. While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14: 0, 16: 0, 12: 0, 10: 0, 8: 0, 6: 0 showed a significant decrease. But the amounts of fatty acids 18: 1 and 18: 2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physicochemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties.