مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 11 (پیاپی 132، بهمن 1401)

Vegetable, fruit and medicinal plant based snacks,  have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.

One of the most important challenge about using anthocyanin, is its low stability, especially against light and heat condition. Therefore, the main goal of this research was to increase the stability of the anthocyanin extract of the saffron petal in thermal and light condition. To reach this goal, encapsulation is the common method. Optimization of the anthocyanin encapsulation by Arabic gum, Persian gum, whey protein and maltodextrin was conducted to investigate the thermal stability in the model drink. Anthocyanin half- life during heat treatment (at 90 °C) was 100.8 min, which became the base of the heat treatment for the model drinks. Among the different wall material used in encapsulating of the anthocyanin extract, the highest total anthocyanin content was related to the maltodextrin microcapsule (191.7 mg cyaniding 3- glycoside/ 100g saffron petal powder). After that, there were the samples with two-part wall that one was maltodextrin. The lowest total anthocyanin was related to the microcapsules containing gum Arabic. After applying the microcapsule to the model drink, the highest anthocyanin retained (63.55درصد) was related to the microcapsule containing the combined maltodextrin and whey protein concentrate (at ratio of 1:1). Therefore the protein wall had the more positive effect on the retention of the anthocyanin in the model drink during thermal treatments.

Key lime juice can be a non-fermenting product with high acidity and a rich source of ascorbic acid and phenol compound. In order to maintain the quality of the product, it is important to choose a suitable method for processing this food.
The use of modern non-thermal methods to produce high quality products should be considered. In this research, by designing and constructing a continuous pulsed electric field (PEF) system, the effect of this method on the degradation of pectin methyl esterase (PME), ascorbic acid, total phenol compound, cloudiness index, color changes and sensory evaluation in key lime juice is discussed. In this research, a bipolar square wave of 10 microseconds and a constant frequency of 1000 is used. In the processing chamber of this device, two cases of stainless steel with length and thickness of 10 and 0.5 ml, respectively, were used. Key lime juice was processed for 500, 571, 666, 800 and 1000 microseconds with Field intensity of 22.22, 33.33, 44.44 and 55.55 kV per cm. In general, by increasing the field from 22.22 to 55.55 kV / cm at a constant time, the process of reducing the degradation of PME enzyme is normally increased by 25%. Applying the highest electric field of 55.55 in 1000 microseconds caused 14% ascorbic acid degradation compared to fresh samples. With increasing pulsed electric fields, the cloudy index of the sample and browning index have increased. The use of high intensity pulsed electric field increased the degradation of PME enzyme and the cloudy index and reduced lightness compared to the fresh sample. Preservation of sensory properties of key lime juice developed with PEF during shelf life showed that the non-thermal pulsed electric field method can act as a promising approach in products with high acidity and enzyme degradation.

Maize bran is the most common by-product of maize milling process and it is mainly used as animal feed. In this study, antioxidant and anti-diabetic activities of two types of maize fiber gum, FAX (fiber with phenolic compounds) and Y (fiber without phenolic compounds), were examined. In addition, intrinsic and extrinsic fluorescence intensity was assessed to explore the inhibitory mechanism of two enzymes, α-amylase and α-glucosidase. The results revealed that FAX had the highest DPPH radical scavenging property at 39.74 ± 0.399 µmolTE/g, whereas Y had 3.73 ± 0.257 µmolTE/g. Furthermore, the ABTS cationic radical scavenging activity in FAX was 137.10 ± 2.99 µmolTE/g, whereas Y was 29.68 ± 1.17 µmolTE/g. FAX had a higher inhibition rate of porcine α-amylase enzyme activity than Y, and the difference was significant (p ˂ 0.05). FAX inhibited rat intestinal α-glucosidase activity the highest (26.15%), whereas Y had no enzyme inhibition property at the concentration used. In addition, applying different concentrations of both fibers to α-amylase and α-glucosidase enzymes resulted in a decrease in fluorescence intensity; however, this intensity was higher for FAX. Both fibers were able of inhibiting both enzymes by changing the third structure of the enzyme via non-covalent bonds. Overall, the results showed that high phenolic fiber from maize bran can be consider as a natural source of antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes, and that it can be used in the production of functional foods.

Evaluation of probiotic properties of lactic acid bacteria (LAB) isolated from fermented pseudocereals has crucial importance to prepare microbial cultures. In the present study, after molecular identification, probiotic properties of the predominant LAB isolate were investigated. Sequencing results of the PCR products led to the identification of Lactobacillus brevis SKA01 as the predominant LAB. The survival of the LAB isolate after continues treatment of acid and bile reached to 106 compared to the control sample (108 CFU/mL), and it showed the highest antibacterial effect on Staphylococcus aureus. Meanwhile, there was no significant difference (P>0.05) between inhibitory zone diameter of the S. aureus and Listeria monocytogenes in the present of the LAB isolate.  LAB isolate was capable of good auto-aggregation (36.19%) and co-aggregation with S. aureus (71.24%), and it had no hemolytic activity. Furthermore, it was resistant to most of the tested antibiotics. By considering the proper probiotic potentials of the L. brevis isolated from fermented amaranth, it is possible to use the isolate as microbial starter or probiotic culture in fermentation industries.

The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help.

In the present study, the properties of polylactic acid marker film combined with red cabbage and beet anthocyanins were investigated. There were four samples: 1 (polylactic acid without anthocyanins), 2 (polylactic acid containing red cabbage anthocyanins), 3 (polylactic acid containing beet anthocyanin) and 4 (polylactic acid containing beet anthocyanin and red cabbage). Thickness, solubility, mechanical properties and changes in color indices were analyzed. The results showed that there were no statistically significant differences in the thickness of the film samples (p> 0.05). The highest solubility belonged to the sample 1 and the minimum solubility was detected insample 4. The highest increase in elongation at break was seen in samples 3 and 4 and the lowest increase in elongation at break belonged to sample 1 (p≤0.05). In all the films except sample 1, by pH rise (up to pH = 14), L * factor increased significantly (p≤0.05). In all pH ranges, sample 1 had the highest L * and sample 3 had the lowest one (p≤0.05). a * indice in sample 3, at pH = 1-6, had an increasing trend and then decreased to pH = 14 (p≤0.05). In samples 2 and 4 at pH = 1-13, a decreasing trend was observed and then up to pH=14 an increasing trend was observed (p≤0.05). For b *in sample 2 there was a decline at pH = 1-12, then up to pH = 14, an increasing trend was detected (p≤0.05). The b * of sample 3 and 4 had a fall until pH=11 and 12 respectively following an increasing trend up to pH=14 (p≤0.05). The best sample was sample 4 due to suitable physical properties and clearer color changes at different pH.

Adding the fiber sources in food formulation is one of the best methods for enriching and improving nutritional value of food. Cereal bran is one of the best and most economical sources of dietary fiber supply. In this study hydrothermaled wheat and rice bran in optimum condition and in different content (0, 4, 8%) were added to wheat flour. The result of Rheological experiment indicated that increasing in the content of wheat and rice hydrothermaled bran in dough leads into significant decrease of dough quality number and significant increase in water absorption. On the other hand, increasing the amount of rice and wheat bran was also associated with an increase in dough development time. Evaluation of texture and color changes also indicated a direct relationship between biscuit hardness, color and content of wheat and rice bran. Sensory evaluation performed by evaluators on biscuit samples also indicated a significant decrease, in case of increasing the amount of   wheat and rice bran and replacing the hydrothermal rice bran in the formulation. According to the results, the use of 4% hydrothermaled wheat and rice bran is suitable for enrichment of nutritional value of biscuits and it is suggested.

The aim of this study was to evaluate the physicochemical characteristics (extraction yield, color development, fatty acid profile, iodine value, saponification value, phytosterol profile(, DPPH radical scavenging activity and oxidative stability of cold pressed hazelnut oil extracted from microwave pretreated kernels (0, 2.5, 5 and 7.5 min, 600 W). The results showed that microwave pretreatment of persian hazelnut kernel increased the oil extraction yield, color development and phytosterol contents of all oil samples. Also, no significant differences (p≥ 0.05) were observed during microwave pretreatment in saponification value (188-191 mg KOH/g oil) and fatty acids profile of hazelnut kernel oil samples. The predominant unsaturated fatty acids in oil samples in all treatments were determined as oleic acid C18:1c (77.43-78.32%) and linoleic acid C18:2c (9.85-10.18%), respectively. The predominant phytosterols in oil samples in all treatments were determined as β-sitosterol, Δ-5-Avenasterol, Campesterol, Δ-7-stigmastanol and sitostanol. The highest DPPH radical scavenging activity were observed in oil samples of MW-0 (90.62%) and MW-2.5 (89.94%), respectively. In addition, peroxide value, anisidine value and totox value of control hazelnut oil (MW-0) and pretreated hazelnut oil (MW-2.5) at an oven temperature of 160 ° C at 0, 3, 6 and 9 h intervals were determined. Also oxidative stability index (OSI) was determined by rancimat test at 120 ° C. The results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and phytosterol contents in obtained oil from persian hazelnut kernels.

In this research, the effects of solvent type, solvent to seed ratio, temperature and time of extraction on the yield, the color purity and the yield of bixin/ norbixin of annatto were studied. Central Composite Design with 4 parameters including of solvent type (acetone, NaOH and acetone-NaOH), solvent to seed ratio (1:1 to 5:1 ml/g), time (2-6 h) and temperature of extraction (25-65 ºC) in three levels (-1, 0 and +1) was employed. The results indicated that the quadratic model was significant for the yield of annatto and R2 = 0.915, indicating that 91.5 % of the change in the responses could be predicted by the fitted model. In addition, the temperature and time of extraction had no any significant effect on the extraction yield. The maximum yield was predicted by NaOH under the 46.41 ºC, 2.05 h and solvent to seed ratio of 5:1, which was 13.31 %. The quadratic model was significant for the color purity of annatto and R2 = 0.848. By changing the solvent from acetone to NaOH and increasing the solvent to seed ratio, the color purity increased. Furthermore, bixin/ norbixin yield, which is the weight ratio of bixin or norbixin to annatto seed, was determined and calculates as a comprehensive response. The most effective factor in the color change of annatto powder was determined as light and if it removed, using suitable packaging, it would be possible to maintain the best quality of the powder .Similar results were obtained regarding the stability of annatto dye in the whey powder.

Chocolate is a popular and widely consumed product in different ages, however, the demand of consumers has increased for healthy chocolate with free or low sugar in recent years. The objective of present research is to substitute the sucrose of chocolate with D-tagatose and lemon essential oil for improving biological functions. The seven formulations of chocolate included distinct percentages of D-tagatose (0, 13, 29 and 47 %) and lemon essential oil (0, 0.1 and 0.2 %). Afterwards, the tests were performed on chocolate treatments such as moisture level, fat, sugar content before and after hydrolysis, color perception, hardness, antioxidant, microbial and sensory evaluations. The results demonstrated that moisture of treatments (except CTL5 containing 47.80 % D-tagatose and 0.1 % lemon essential oil) was noticeably different from the control. A significant difference was observed between the average sugars of treatments before hydrolysis, however, there was no considerable difference in fat levels (33.39 to 33.41 %). The essential oil has led to a reduction in hardness, so CTL6 (including 47.90 % D-tagatose and 0.2 % lemon essential oil) with higher essential oil had a lower hardness (16.61 N). D-tagatose and lemon essential oil had an influence on color features, but antioxidant functions were affected only by essential oil and all treatments were within the standard range in terms of microbial load. In sensory assessment, the overall acceptance score was given to the control (4.96) and CTL5 (4.92). The conclusion of present research introduced CTL5 as the most suitable treatment for production of healthy chocolate.

Bread is one of  the most important foods based on the wheat  that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing  some of the necessary nutrients of  the people. this study aimed to examine  the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and  sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were  performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation  made  moisture content, specific volume and overall acceptance  increase  and  a* decreased. Also the effect of sugar beet pulp on b* was less than  sourdough and time and sourdough  had more  effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.

The aim of this study was to investigate the phytochemical analysis and antifungal activities of ethanolic extract of Ficus benghalensis on the growth of fungal strains causing rot in orange fruit during storage (Penicillium digitatum and Penicillium italicum). Total phenol content was evaluated according to Folin-Ciocalteu method, total flavonoid content was evaluated according to aluminum chloride colorimetric method, and antioxidant activity was evaluated based on DPPH and ABTS free radical scavenging methods. Various methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) were used to evaluate the antifungal activity of ethanolic extract of F. benghalensis. The amount of phenol and flavonoids in the whole extract was 110.49 mg GAE/g and 62.60 mg QE/g, respectively. Antioxidant activity of ethanolic extract of F. benghalensis based on DPPH and ABTS radical inhibition methods was 48.56 and 57.20 μg/ml, respectively. The results of disk diffusion agar and well diffusion agar tests showed that the antifungal activity of the extract was concentration dependent and the fungal strains of Penicillium digitatum and Penicillium italicum with the lowest and highest diameter of growth inhibition zone, were the most resistant and sensitive species to the extract, respectively. The minimum inhibitory concentrations for the above strains were 16 and 8 mg/ml, respectively, and the minimum fungicidal concentrations were 512 and 128 mg/ml, respectively. According to the results, ethanolic extract of F. benghalensis is an important source of antioxidant and antifungal compounds and can be used to increase the shelf life of food products.

Considering the importance and extent of industries related to food processing in human life and the key role of a raw material such as pectin in this industry, the use of innovative, more optimal and less expensive methods of extracting this material can be important. A semi-continuous rotary separator system for separating pulp from fluid containing pectin has been investigated in the present study. In this research, to evaluate the separation process with the help of semi-continuous separator by considering the rotational speed, fluid input flow rate and time in the separation process, on the efficiency and energy consumption at flow rates of 60, 90 and 120 ml/min and five levels of rotational speed 2000, 3000, 4000, 5000, 6000, rpm and time intervals 0-50, 51-100, 101-150, 151-200 and 201-250 seconds, according to the optimal energy consumption. The solution contains acid as a solvent for pectin and some solid fiber suspended in the fluid, in order to produce pectin, its solid particles must be separated first and a semi-continuous separator is used in this step. According to the obtained results, the input flow rate of 60 ml/min due to the longer retention time for better separation, the rotational speed of 6000 rpm due to the creation of the greatest rcf force, and finally the time interval of 0-50 seconds had the best separation quality. By considering the time and energy consumption and using the RSM, the optimal point with an efficiency of 99.12% in the conditions of a rotational speed of 3400 rpm, an input flow rate of 120 ml/min and a time of 50 seconds with a consumption of 6.48 W hours of energy consumption, by computer it was validated by testing the first 5 optimal points and with an error of 6% of the introduced optimal point.

In recent years, natural polymers such as quince seed mucilage  have received much attention for their replacement with plastics derived from petroleum derivatives in the production of packaging films. Polyols are one of the most important plasticizer to increase the efficiency and mechanical properties of biological films. The aim of this study was the effect of different concentrations of sorbitol (20, 35 and 50% w /w) on physical (water solubility, moisture, water vapor permeability, color, hydrophobicity), mechanical properties of quince seed mucilage based film. The results showed that with increasing sorbitol concentration, the water vapor permeability, tensile strength, water solubility, the moisture content and contact angle was decreased. By increasing sorbitol concentration, L* b* and a* index of films decreased, increased, increased, respectively.  The water vapor permeability of produced films was affected by the relative humidity of the environment. Comparison of the effect of glycerol and sorbitol at the same concentration (35%) on the properties of mucilage based film showed that water vapor permeability and contact angle of films containing sorbitol was decreased about 33 and 19.4%, respectively. Therefore, sorbitol suggested to incorporate in quince seed mucilage based films to obtaining advanced bio-films with low affinity to water for packaging of food products. Incorporate of sorbitol to produce biofilms based on quince seed mucilage is suggested to obtaining bio-films with low affinity to water for food packaging products.

In this study, the principal component analysis method was used to evaluate the relationships between quantitative and qualitative parameters of muffin with reduced sugar. The principal component analysis (PCA) method is a useful tool for interpreting and finding relationships in a set of parameters with various dimensions and characteristics in each observation. This tool provides useful help in increasing the interpretability of data and multidimensional visualization of the relationship between them. In order to replace sugar, a formulation based on three levels of maltodextrin (0, 25 and 50%) and four levels of ghavoot (0, 3, 6 and 10%) was used in a completely random design. Based on the study of the principal component analysis plot, it was determined that the relationships between the studied parameters are influenced by changes in the sugar substitute formulation. Based on this, new relationships between the studied parameters on muffins are formed by changing the level and type of sugar substitute composition. The evaluation of the change in the relationship between the parameters under the influence of the replacement of maltodextrin and ghavoot in the muffin formulation with reduced sugar shows the changes made in the structural substrates and the influence of a set of parameters on each other under the applied treatment. The results of this research show the efficiency and importance of using data mining methods to create an understanding of the relationships between quantitative and qualitative parameters of baking products with changes in formulation.

The purpose of this research is to investigate the replacement of different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour and the addition of monoglyceride emulsifier at levels of 0, 0.5 and 1% to the formulation of gluten-free cookies. In this research, the amount of ash, protein, moisture, specific volume, firmness and sensory properties (form and shape, surface, texture, cheweness, odor and taste, and overall acceptance) of the samples were evaluated. The results showed that the moisture, ash and fat content of quinoa flour was higher and its protein content was lower than chickpea flour. By increasing the level of replacing chickpea with quinoa flour in the formulation of gluten-free cookies, the amount of moisture and ash was increased and the amount of protein was decreased. The sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had the highest specific volume (0.98 ml/g) and the lowest firmness (31.37 N). The presence of quinoa flour and the increase of its level in the formulation showed L* value decreased and a* value increased. The sensory evaluation showed the sample containing 25% quinoa flour (without emulsifier) and the sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had better than other samples. It should be noted that the samples containing 50% quinoa flour in the presence of 0.5% monoglyceride emulsifier were of high quality and quantity, and the overall acceptance score and physicochemical characteristics of these samples were favorable. Therefore, samples containing 25  quinoa flour and 0.5% monoglyceride emulsifier are introduced as the best samples of gluten-free cookies in this research.

The aim of the present study was to investigate the physicochemical and sensory properties of yogurt fortified with chia seed mucilage and oil, as a rich source of omega-3 fatty acids. For this purpose, mucilage (0.213%), free and encapsulated oil (3.41%) were added to the yogurt formulation. The prepared sampleswere compared in terms of some physicochemical (pH, titratable acidity, syneresis, dry matter, peroxide values and color attributes) and sensory properties with control (without oil and mucilage) during storage for 30 days at refrigerator temperature (4 °C).The results showed that the addition of mucilage and chia seed oil in a free and encapsulated forms caused a significant increase in water holding capacity (decrease in syneresis), acidity (decrease in pH) and dry matter during storage (p <0.05). In addition, the sample containing mucilage and encapsulated oil showed the lowest color difference (∆E) with the control. Furthermore, this sample showed an increase in whiteness index (WI) and a decrease in yellowness index (YI) compared to the sample containing free oil. The amount of peroxide value in the samples containing free and encapsulated oil after 30 days of storage was 3.19 and 1.16 meq / kg of oil, respectively, which indicates the protective effect of encapsulation process against oxidation of samples. Evaluation of sensory attributes showed that the addition of mucilage and encapsulated chia seed oil did not have significantly effects on the sensory properties of fortified yogurt samples (p˃0.05).

The aim of this study was to produce a new bioactive composite film using whey protein concentrate and jujube mucilage reinforced with postbiotics of Bacillus coagulans IBRC-M 10807. For this purpose, four films including whey protein concentrate film (WPC), whey protein concentrate film containing B. coagulans postbiotics (WPC+PBs), whey protein concentrate film and jujube mucilage (WPC+MUC), and whey protein concentrate film and jujube mucilage containing B. coagulans postbiotics (WPC+PBs+MUC) each in three replicates of production and their physicochemical, antimicrobial, antioxidant and mechanical, were compared in the form of a completely random design and with the analysis of variance method. The results showed that the addition of postbiotics and jujube mucilage caused a significant increase in the moisture and solubility of the films (P<0.05). Adding postbiotics causes an inhibitory effect against Staphylococcus aureus and Escherichia coli bacteria (P<0.05). The addition of postbiotics and jujube mucilage caused a significant decrease in the L index of the produced film samples (P<0.05). The results showed that the a and b indexes increased significantly with the addition of postbiotics and jujube mucilage (P<0.05). The results of the present study showed that the produced bioactive biocomposite film has the potential to be used in food packaging.

In this study, biodegradable film was prepared from polyvinyl alcohol. Silver chloride nanoparticles and spirulina algae powder were used to modify the physicochemical structure and create antioxidant activity in the film. The surface morphology of the film was investigated. Polyvinyl alcohol film and its composites were used for packaging virgin olive oil. D-optimal design was used to investigate the effect of packaging type and storage time on the chemical, color and sensory characteristics of the oil. Chemical characteristics (acidity, peroxide value, refractive index and total phenol), sensory and color characteristics were investigated. The response surface method was used to investigate the effect of independent variables on the oil as well as the created mathematical models. The obtained results showed that in polyvinyl alcohol film modified with silver chloride particles and polyvinyl alcohol modified with silver chloride and spirulina particles, the presence of these particles on the surface of the film was completely evident. The results of the chemical, sensory and color analysis of the oil showed that the chemical, sensory and color quality of the oil decreased with the increase in the storage time of the oil in all packages. Peroxide value as the most important indicator of the quality of oils in normal packaging increased from 1 to 7 (mEq O2/Kg oil) during 30 days of storage, while in oil packaged with polyvinyl alcohol modified with silver chloride and spirulina algae, this increase was from 1 to 2 (mEq O2/Kg oil). In general, oils packaged with polyvinyl alcohol modified with silver chloride and spirulina algae showed the least quality changes compared to normal packaging, which indicates the ability of these films to control the quality and increase the shelf life of virgin olive oil.

Due to the close relationship between high salt consumption and the increasing prevalence of high blood pressure and cardiovascular disease in the world, the food industry is trying to create foods that better align with consumer expectations regarding sodium reduction. In this study, the strategy of taste contrast technique through salt encapsulation in the internal aqueous phase of the water-in-oil-in-water double emulsion (W1/O/W2) was investigated as a novel technological approach for sodium reduction. To this end, different concentrations of salt (0, 0.5, 0.75, and 1%) and cinnamaldehyde (1%) as an antioxidant agent were used in the internal aqueous phase and the oil phase of the double emulsion, respectively. In order to investigate emulsion stability, encapsulation efficiency, and salt release behavior, the oil phase was fabricated in two liquid and solid states in the form of oleogel. The characteristics of the produced emulsions were investigated in terms of storage stability, heat and freezing stability, color, oxidation, encapsulation efficiency, viscosity, rheology, and morphology. The emulsion sample containing gel network in the oil phase and 0.75% salt in the internal aqueous phase was the best sample in terms of stability and rheological behavior.

During the current research, a traditional nomadic Iranian dairy product named Masineh was produced, which is prepared from heated yogurt drink and herbal additives including turmeric, dill seed powder and cumin. Some physicochemical and microbial characteristics of Masineh samples were investigated during 21 days of storage at 4°C. In addition, the antioxidant properties, antimicrobial effects and organoleptic properties of the product were investigated and compared with the control sample (heated yogurt drink without additives). The results showed that herbal additives significantly reduced the counts of bacteria, mold and yeast in Masineh compared to the control sample (P<0.05). In Masineh, the highest inhibitory effect was observed against Staphylococcus aureus with 30.91 mm, and the lowest inhibitory effect was observed against Escherichia coli with an average of 15.50 mm, followed by Aspergillus niger with an average of 18.12 mm. In addition, the phenolic compounds and DPPH and ABTS inhibition percentages were higher in Masineh than control sample. The pH and viscosity of Masineh were higher than that of drinks without additives, and during storage, these values decreased significantly (P<0.05). Also, the results of the sensory evaluation showed that the sensory evaluators considered the taste of the masineh to be favorable and did not report a significant difference with the control sample in terms of overall acceptance, although the color of the masineh had a lower score. Therefore, according to the obtained results, Masineh is introduced as a beneficial dairy drink, in which by the use of herbal additives, its antioxidant properties and microbiological properties are strengthed.

Cystic echinocossosis (hydatidosis) caused by the larval stage of cestodes of the genus Echinococcus is an important and prevalent zoonotic disease. In human patients, surgical removal of the cysts is the treatment of choice in many cases however, leakage of the larva (protoscoleces) during the surgery and formation of new cysts is a concern. Presently, different solutions such as hypertonic saline and silver nitrate are used to inactivate the cyst-dwelling protoscoleces but each have some side-effects hence searching for novel protoscolicide formulations with high efficacy and low side-effects has been always in the focus. The aim of this study was to optimize the extraction conditions of Echinophora platyloba, to evaluate antioxidant properties of the extracts and to assess their protoscolicical effects in vitro. For this purpose, hydroalcoholic extracts of Echinophora platyloba were extracted in ethanol concentrations of 0, 50 and 100% and during 24, 48 and 72 hours. Response surface methodology (RSM) was perform to estimate optimal extract conditions. Finally, 200, 400 and 600 ppm concentrations of optimized extracts were tested on live protscoleces from sheep and goat livers collected from Hamedan abbatoir. Results showed that Echinophora platyloba extract prepared with absolute ethanol in 24 hours could inactivate 100% of protoscolicess after 5, 15 and 30 minutes of exposure. This in vitro study suggest that ethanolic extract of Echinophora platyloba can potentially be applied in vivo.

The antifungal activity of Foeniculum Vulgare Mill and Ziziphora clinopodioides Lam. extracts against Aspergillus flavus in tomato paste containing different percentages of the extracts was tested. To this end, Foeniculum Vulgare Mill and Ziziphora clinopodioides Lam. extracts with different concentrations of 0.5, 1 and 2% were prepared and studied during different storage times(35 days).The effect of extracts of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam with different concentrations was investigated alone in the environment (in vitro). By injecting 0.1 ml of mold in Sabouraoud dextrose agar broth culture medium, then placing it in an incubator temperature of 25°C ± 0.5, it was kept for 5 weeks (35 days), and one culture was done every week in order for the activity mold to be investigated in different concentrations of extracts.The results of antifungal activity of different levels of the extracts indicated that treatments 3 (containing 2% Foeniculum Vulgare Mill extract) and 4 (containing 3% Foeniculum Vulgare Mill extract) were resistant to the growth of Aspergillus flavus mold mycelium until the end of storage period.Generally, it can be concluded that using 2 or 3% Foeniculum Vulgare Mill extract as a natural preservative in tomato paste has a desirable antifungal activity. Artificial neural network was used to validate and evaluate the results of the experiments in predicting the data of Aspergillus flavus mold growth in tomato paste.In the present study, two hidden layers with 30 neurons were used. The network had two inputs including extract concentration and storage time, and the growth of Aspergillus flavus mold was considered as the target.Evaluation parameters such as correlation coefficient, mean squared error and maximum error showed very good results with values ​​of 0.9993, 0.10934 and 0.13538. The lower the error and the closer the correlation coefficient to 1, the better the prediction is.

The perishable nature of strawberry fruit is one of the key factors that limit its consumption, specified by its decreased freshness and shelf life after harvest. The suitable packaging conditions, low temperature storage, and desired atmosphere composition inside packaged are important to preserve the quality attributes and extend the shelf life of perishable fruits. In this study, the packaging films based on PLA (such as neat PLA, PLA/TA10, and PLA/C20A1/TA10) with two different gas mixtures (such as 10 KPa O2+15 KPa CO2+75 KPa N2 (MAP-A) and 15 KPa O2+10 KPa CO2+75 KPa N2 (MAP-B)) and a control sample without gas injection on fresh strawberry fruit were evaluated. The effects of the mentioned treatments on some physicochemical properties such as weight loss, total soluble solid, tritratable acidity, pH, and firmness kept at 4 0C for 23 days of storage period were evaluated based on a completely randomized design. The results showed that the weight loss and firmness of strawberry fruit decreased during storage time, while pH value increased. The total soluble solid and tritratable acidity of all the treatments increased throughout the storage time and decreased at the end of the storage time. It has been also reported that fruits packaged in PLA/C20A1/TA10 caused better quality attributes due to lower water vapor permeability and oxygen transmission rate than two films of neat PLA and PLA/TA10. In addition, the gas mixture of MAP-A was more suitable in comparison to MAP-B due to higher carbon dioxide inside packages and lower respiration rate of strawberry fruit. Therefore, the use of nanocomposite film with modified atmosphere has been proposed to maintain strawberry fruit at a low temperature.

Following the increasing resistance of bacteria to antibiotics and increasing public awareness of the relationship between food and human health, several studies have been conducted to find potential antimicrobial agents. D-limonene (L) is a liquid and a colorless bioactive compound of the terpene family that has high antioxidant and antimicrobial activity. Due to its low solubility, high volatility, and sensitivity to light, its applications in the food and pharmaceutical industries are limited. In this study, L was incorporated in β-cyclodextrin nanosponges (CD-NS) to overcome these limitations. For the preparation of  L-NS, different molar ratios of β-CD and Diphenyl carbonate (DPC) as cross-linker (1:4, 1:6, and 1:8 of CD: DPC) and different ratios (w/w) of L: NS (1:2, 1:4, and 1:6) were prepared. The results showed the solubility of L increased after encapsulation in the nanosponges. Encapsulated L showed higher antibacterial activity compared to free L and minimum inhibitory concentration (MIC) and minimum bactericidal concentration of  L  decreased 324 and 648 times after encapsulation. Our results propose that CD-NS is a suitable carrier for hydrophobic and sensitive compounds and L-NS can be used as a potential preservative with enhanced antibacterial activity in food applications. It is important to note that the results of this study were obtained in vitro and further studies related to their toxicity (in vivo) are needed for confirmation of their application in the era of nutrition and genomics.

This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.

To improving energy efficiency and increasing quality of dried product, a infrared dryer was constructed that can be used to dry fruits and vegetables. In this study, drying kinetics modeling of garlic in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of garlic slices thickness in the in three levels of 3, 6 and 9 mm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of garlic was investigated. To determine the appropriate kinetics model in the drying process, the drying curves can be analyzed under the defined conditions. Therefore, in this research, to investigate on the drying kinetics of garlic slices, the standard models were fitted to the experimental data. By increasing the distance of the samples from the heat source from 5 to 10 cm, the average drying time of garlic increased from 35.8 minutes to 37.3 minutes. By increasing the thickness of the samples from 3 to 9 mm, the average drying time of garlic increased from 22.7 minutes and 50.9 minutes. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of garlic was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 2.71×10-9 m2s-1 to 3.63×10-9 m2s-1. The average effective moisture diffusivity coefficient of garlic slices for thicknesses of 3, 6, and 9 mm were 0.94×10-9 m2s-1, 2.72×10-9 m2s-1, and 5.54×10-9 m2s-1, respectively. In drying process modeling of garlic, the Midilli model with the highest coefficient of determination and the lowest

In recent years, the non-destructive and fast method of image processing has been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number , density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained.

In this research, the effect of condensation process (evaporation) on bioactive compounds and qualitative characteristics of thin syrup and thick syrup during beet harvest was investigated. The phenolic and anthocyanin properties of the dilute syrup and the quality characteristics investigated were brix, purity and color of the solution. For this purpose, from the beginning of October to the end of January 2019, samples were taken for thin syrup from the last stage of the purification process and for thick syrup from the last stage of the concentration process, and all the chemical tests related to measuring the characteristics The qualitative data of this study was based on ICUMSA reference book. In dilute syrup, the amount of bioactive compound anthocyanin was constant during the time of beet harvest, there was a significant difference in the amount of total phenol in the first and fourth months, but there was a significant difference in the amount of protein in the first, third and fourth months. He didn't have either. The highest brix of dilute syrup was 13.14% in the first and second months, and its degree of purity increased from the beginning to the end of the harvest season. The highest color of dilute syrup solution was observed in the third and fourth months of harvesting. Thick syrup had the highest Brix (53% on average) in the first and second months, and this syrup had a high soluble color at the time of harvesting, except for the second month. The results of this research show the accuracy of the filtration and evaporation processes in order to remove as much impurities as possible in the raw syrup extracted from sugar beet.