مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 10 (پیاپی 131، دی 1401)

Grape is one of the most important fruits in the world and despite being non-climacteric, its quality decreased rapidly. The main goal of post-harvest technology is to reduce losses during the post-harvest period. Different methods have been proposed to increase the shelf-life of fruits and vegetables, mainly including the use of chemical preservatives that have problems and limitations. Nowadays, demand for using natural compounds including active edible coatings for keeping fruits quality has increased. This study was conducted to investigate the effect of maltodextrin edible coating containing different concentrations of chitosan and olive leaf extract on shelf-life and quality attributes (including total soluble solids, fruit juice pH and acidity, flavor index, total phenolic compounds, vitamin C and organoleptic properties) of black grape fruit (Rasheh variety) during 90 days of storage period. Results showed that using maltodextrin coating containing chitosan and olive leaf extract reduced weight loss and prevented the degradation of phenolic compounds and vitamin C of samples during storage period. Increasing storage time resulted in a decrease in the amount of acidity and increased pH of samples, while increasing chitosan concentration and olive leaf extract increased the maintains of organic acids and decreased the pH of grape samples. The amount of total soluble solids in grape samples increased with increasing storage time. Results showed that the use of maltodextrin coating containing chitosan and olive leaf extract maintained the quality and reduced the degradation of the sensory properties of grape fruit during storage period. The best conditions for storing grape fruit include maltodextrin coating containing 2% chitosan and 0.75% olive leaf extract. At these conditions, storage time is about two months (57.30 days) and in this period, grape fruit has the minimum weight loss, but vitamin C and total acceptability are maximum, the desirability of these optimum conditions is 0.703.

Vitamin D3 is a fat-soluble vitamin and one of the most important vitamins for body. Enriching foods, especially juices, with this vitamin requires encapsulation due to dispersion problems and sensitivity to oxidation and light. Therefore, in the present study, the effect of using zein hydrolysate and the effect of ultrasonic frequency (40 kHz) on the structure of nanocomplex carrying vitamin D3 and its stability in orange juice were investigated. The encapsulation and loading efficiency as well as the size of the prepared nanoparticles were measured and physicochemical, microbial and sensory evaluations were performed on the juice during days 1, 15 and 30. Encapsulation and loading efficiency for nanoparticles containing vitamin D3 by ultrasonic pretreatment increased by about 12.2 (70 vs. 62.4) and 14.73% (10.69 vs. 9.32), respectively. Particle size and zeta potential for different treatments were respectively obtained in the range of 49.59–58.49 nm and -24.5 – -36.62 and the use of nanocomplexes reduced the particle size and zeta potential compared to free vitamin D3 in orange juice. Regarding the physicochemical, microbial and sensory results obtained for fortified orange juice, zein hydrolysate nanocomplex has the potential to be used as a suitable and valuable carrier for enriching fruit juices with bioactive substances, especially vitamin D3, without any harmful effects.

In this research, the effect of sugar replacement by stevia sweetener on physico-chemical properties of sweet bread was studied. For this purpose in formulation of this product, stevia in three level of 0, 50 and 100% was replaced with sucrose. After baking, physico-chemical properties, sensory evaluation and color properties were measured by common methods. The chemical test results showed, there were no significant difference for fat, protein and ash between treatments but water content had straight relation and sugar content had reverse relation with increasing stevia percentage in formulation. The physical test results showed significant differences between specific volumes of three sample of sweet bread so that the sweet bread with 50% stevia had highest specific volume (2.085 cm3/g). Water activity (aw) meaningfully increased by increasing sugar replacement with stevia from 0.71 in control sample to 0.81 in sample including 100% stevia. Textural properties results showed that the stevia addition was caused about 70 % firmness reduction in day 1 and 5 after storage of sweet bread. About color parameters, lightness and yellowness (L* & b*) were increased but redness (a*) was reduced due to stevia addition. Sensory evaluation was indicated more acceptance the formulation contain of 50% stevia among panelists so that due to most score obtaining for total acceptance (score of 4.5), was selected as the best formulation.

In order to investigate the effect of GABA postharvest treatment on storage life and nutritional quality of fresh cut button mushroom, mushrooms treatment with five concentrations (0, 0.01, 0.1, 1 and 10 mM) of GABA done, and stored in the refrigerator for 15 days at a temperature of 4 °C and a relative humidity of 90±5 %, and the mushroom were sampled on days 0, 5, 10 and 15. The results showed that the concentration of 1 mM GABA had a greater effect on reducing the browning index of fresh cut button mushrooms than other concentrations of GABA. Reduction of electrolyte leakage and accumulation of malondialdehyde was observed in fresh cut mushrooms treated with a concentration of 1 mM GABA, which reduced weight loss in these mushrooms. High activity of phenylalanine ammonialyase enzyme in mushroom treated with 1 mM GABA increased the content of phenolic compounds which was associated with decreased activity of polyphenol oxidase enzyme. An increase in antioxidant capacity was observed in 1 mM GABA-treated mushrooms, which was accompanied by a significant increase in ascorbic acid accumulation in these mushrooms. Therefore, GABA as a safe and effective method can be used to increase the shelf life of fresh cut button mushrooms.

Nowadays, the development of reduced calorie non-dairy products is of great importance. Therefore, in the current study, the effect of adding 1% w/w tragacanth gum and replacing sucrose with stevia sweetener at 45% w/w on properties such as pH, total soluble solids, firmness, viscosity, color, syneresis and sensory properties of almond milk-based non-dairy dessert was evaluated during a 21 day of cold storage. The results revealed that the pH and syneresis of the dessert containing tragacanth gum and stevia at the end of storage period were 2.76 and 58.61% lower than the control sample, respectively. However, the total soluble solids, firmness and viscosity increased significantly (p<0.05) with the addition of tragacanth gum and stevia during cold storage period. On the first day of storage, a 6.04% reduction for lightness (L*) and an increase of 441.18% and 38.38% for redness-greenness (a*) and yellowness-blueness (b*) was observed for the samples containing tragacanth gum and stevia, respectively. The results of sensory evaluation showed that almond milk-based non-dairy dessert containing tragacanth gum and stevia had higher sensory scores than the control sample during the cold storage period, although this difference was not significant for color, taste and flavor characteristics (p>0.05). Finally, it can be concluded that tragacanth gum can be used as a thickener in the formulation of almond milk-based non-dairy dessert. In addition, partial replacement of sucrose by stevia does not have an adverse effect on the properties of the final product, so it can be used to produce a reduced calorie non-dairy dessert.

Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.

ANFIS (Adaptive neuro-fuzzy inference system) is a combined neuro-fuzzy method for modeling transport phenomena (mass and heat) in the food processing. In this study, first, an infrared dryer was used to dry the extracted gum from quince seed. Then, ANFIS method was used to modeling and predicting the weight changes percentage of this gum when drying in infrared dryer. In the infrared dryer, the effect of samples distance from the radiation lamp and the effect of the gum thickness inside the container on the drying time and the weight loss percentage of quince seed gum during drying time were investigated. The results of drying of this gum by infrared method showed that by reducing the samples distance from the heat source from 10 to 5 cm, the average drying time of quince seed gum decreased from 58.0 minutes to 29.3 minutes (thickness 1.5 cm). Also, by reducing the gum thickness in the sample container from 1.5 to 0.5 cm, the average drying time of the extracted gum decreased from 45.7 minutes to 19.3 minutes (distance 7.5 cm). The ANFIS model was developed with 3 inputs of drying time, samples distance from heat source and gum thickness in the sample container to predict the weight changes percentage of this gum when drying in infrared dryer. The calculated coefficients of determination values for predicting the weight loss percentage of gum using the ANFIS-based subtractive clustering algorithm was 0.983. In general, it can be said that the high coefficients of determination between the experimental results and the outputs of the ANFIS model indicate the acceptable accuracy and usability of this method in modeling heat and mass transfer processes in the food industry.

L-glutamate is one of the most abundant amino acids in the body, which plays an important role in various cellular processes and also acts as a precursor of bioactive molecules, which has received much attention due to its medicinal and food applications today, and as an important amino acid. Industrial is produced commercially. L-glutamate is one of the metabolites produced by these bacteria, which is also biologically active. In this research, the production of L-glutamate by three autochthonous lactic acid bacteria (Lactobacillus brevis PML1, Lactobacillus plantarum 1058 and Lactobacillus fermentum 4-17) at three percentage levels of dairy sludge (0, 10, 20%), three levels of soybean meal (0, 2.5, 5%) and three levels of fermentation time (48, 84, 120 hr) were optimized using RSM. TLC was used for qualitative evaluation and HPLC was used for quantitative estimation of L-glutamate production, and then the antimicrobial and antioxidant properties of the fermentation extract were evaluated and compared with the control sample.

Food gums are additives that play variety of roles such as consistency, gel formation, and stabilizing in food solutions. In this study, the best conditions for extracting Quince seed gum as well as its antioxidant and physicochemical properties were investigated. Extraction of gum was optimized using microwave power (250 -850 W), water to grain ratio (20-60) and time (2-9 min), by the response surface methodology. Gum physicochemical properties including ash, moisture, protein and fat were measured and antioxidant properties were evaluated by DPPH, ABTS, FRAP and β-carotene/linoleic acid bleaching assay. The extraction efficiency was in the range of 8.9% to 15.2%. As the microwave power increases in constant time, gum extraction efficiency increases, but the simultaneous power increases with increasing treatment time, resulted in decreasing gum extraction. Increasing time by keeping the power constant, initially resulted in an increase in extraction and afterward resulted in lower gum extraction. Results of scavenging capacity and antioxidant properties measured using DPPH, FRAP, ABTS and beta –carotene bleaching assay were 53.19 μg/ml, 1.06 μg/ml, 69.61 μg/ml, 2.92 μg/100g respectively, and the amount of total phenol and flavonoids were 74.66 mg GAE/g  and 670.21mg QE/g respectively.

The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period.

Bread is the main food in providing energy and protein in the diet of Iranian society. Therefore, the consumed bread must be of good quality, and one of the effective factors in its quality is the consumed flour gluten quality and quantity, which unfortunately, these factors are not desirable for wheat produced in Iran. One of the ways to decrease this problem is to use enzymes in the bread production flour. In this research, the effects of adding glucose oxidase (GO) and trans glutaminase (TG) enzymes in amounts of 0 to 30 ppm, α-amylase (AM) in amounts of 0 to 50 ppm and xylanase (XA) in amounts of 0 to 100 ppm on rheological properties of the Barbary and Lavash bread dough were prepared and analyzed using the response surface method (RSM) and the properties of the resulting dough were studied by farinograph, Falling number and alveograph rheological tests. The results of statistical analysis using Design Expert software showed that in different amounts of TG and GO, increasing AM caused a decrease in falling number. AM and XA decreased the amount of water absorption based on farinograph, but their interaction was not significant. At high amounts ​​of AM and TG, farinograph index (FQC) was at its highest value. The increase of AM decreased the P index of the alveogram, whereas, the increase of GO and XA when used individually increased this parameter. The interaction effect of the last two enzymes was also significant and the median value of both which decreased P index. In Barbary and Lavash bread, the values ​​of TG and GO in the maximum amounts ​​(30 ppm) and AM in the values ​​of 16 and 23 ppm were the most effective. The effect of XA enzyme was not significant in Barbary bread, but 23 ppm of XA showed a positive effect in Lavash bread.

In the present research, after extracting astaxanthin from Haematococcus microalgae and nanoencapsulation it with maltodextrin-sodium caseinate combination coating, carrier nanocapsules with different ratios replaced sodium nitrite (limit of 120 mg/kg) in the sausage formulation. Then, the microbial (Count of mesophilic, psychrophilic, enterobacteriaceae, lactic acid and pseudomonas bacteria) and tissue properties of the formulated sausages were evaluated and compared during the storage period (28 days at refrigerator temperature). The results showed that the treatments that were formulated with ratios of 1 (30 mg/kg) to 3 (90 mg/kg) and 1 (60 mg/kg) to 1 (60 mg/kg) of nanocapsule to sodium nitrite (C and D) have the same efficiency in terms of the ability to inhibit the growth and proliferation of bacterial groups compared to the treatment of 120 mg/kg (A) of sodium nitrite and in the all of storage period, the minimum count of bacteria is related to these treatments. The treatment containing 90 mg/kg of nanocapsules and 30 mg/kg of sodium nitrite (E) had the same ability as treatments A, C and D in inhibiting some bacterial groups until the middle of the storage period. Also, the count level in the treatment containing only nanocapsules (120 mg/kg, B) was significantly lower than the control. The results of measuring the texture characteristics of the treatments showed that the effect of nanocapsules carrying astaxanthin on increasing the water holding capacity of sausages and also reducing of cooking loss, hardness, gumminess, chewiness and tissue cutting is more than sodium nitrite. Springiness, cohesiveness and porosity indices of sausages formulated with different proportions of nanocapsules and sodium nitrite had no significant difference (p>0.05) and were more favorable than the control. In the following, it was found that the texture indicators of the formulated treatments (unlike the control) did not change significantly during the storage period (p>0.05).

The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values ​​of diameter and pore area of ​​the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa.

Analysis of the extraction modelling for natural compounds is essential for industrial application. In the present paper, ohmic-assisted extraction was investigated for the extraction of Falcaria vulgaris extract. This study was performed in order to express the effect of some pecific parameters (as: voltage gradiant, ethanol to water ratio, extraction time and temperature) on the extraction yield and total phenolic content (TPC). Kinetics models (first-order, second's-order and pelleg models) and artificial neural network were used for modeling ohmic-assisted extraction process. Kinetic study plays a very important role in evaluating the extraction process because it allows estimation of the cost-effectiveness of the process in saving time, money and energy. The results showed that the second-order and plleg's kinetic models respectively, were successfully predicted the value of the total phenol content of the extract and extraction yield in all experiments. The correlation coefficient between experimentally obtained extraction yield and total phenolic content and values predicted by artificial neural network (4-16-2) were 0.995 for training, 0.963 for validation, and 0.979 for testing, indicating the good predictive ability of the model. The artificial neural network model had a higher prediction efficiency than the kinetic models. Artificial neural network can reliably model the process with better predictive and estimation capabilities than the kinetic’s models.

The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products.

To control the excess oil uptake and avoid the health problems associated with consumption of foods with unsafe amount of oil, some additives have been used. The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC) on oil uptake and quality of bighead carp (Hypophthalmichthys nobilis) nuggets. Twenty-seven treatments with a 3×3 factorial design was used to optimize CMC at 0.25, 0.5 and 0.75% in meat, 0.25, 0.5 and 0.75% in batter and 25, 50 and 75% in pre-dust wheat flour and coating medium. All nuggets were subjected to deep-frying at 180 ºC for 3 min. some parameters in deep-fried nuggets were measured. The oil uptake after pre frying ranged from 2.86 (treatment 5) to 0.99 (treatment 18) indicating moisture loss in some samples. Shrinkage was affected by formulation and formulation × coating medium. Also, results indicated no difference in surface oil among samples (p > 0.05). However, the amount of absorbed oil was significantly different among nuggets. Nuggets produced using 0.75% CMC showed the highest moisture content (p < 0.05). Coating layer stickiness ranged from 87.73 to 65.06% and with the exception of wheat flour, the effect of all variables and their interactions significantly influenced stickiness (p < 0.05). Therefore, the use of CMC at 0.75% in product formulation, 0.75% in coating medium and 0.25% in wheat flour could be a promising process for lowering oil uptake and improving quality of experimental nuggets.

In order to increase the oxidative stability of oil, various antioxidants are used. The use of synthetic antioxidants causes concern for the health of consumers due to their carcinogenicity, so today the food industry seeks to use natural alternatives instead of synthetic types to improve the oxidative shelf life of oils. Therefore, the aim of this research was to investigate the possibility of using broccoli sprouts extract (BSE) as a natural antioxidant to develop the oxidative stability of soybean oil. Different levels of BSE, including 200, 400, and 800 ppm, were added to soybean oil and these samples were compared with samples without antioxidants (control) and sample containing TBHQ synthetic antioxidants (100 ppm). Different tests including acid, peroxide, anisidine, totox, thiobarbituric acid (TBA) indexes, and Rancimat number were performed on the oil samples during the accelerated storage period of 18 days at a temperature of 60 °C. The obtained results showed that during the storage period, the values of acid, peroxide, anisidine, totox, and TBA indexes of oil samples increased and the Rancimat number decreased significantly (p<0.05), however, the rate of these changes in the control sample was significantly higher than other samples. Adding BSE and increasing its concentration in the samples significantly reduced the rate of lipid oxidation and triglycerides decomposition in oils (p<0.05), and the highest oxidative stability was observed in the sample containing 800 ppm of BSE. This level of the BSE showed even higher antioxidant activity than the TBHQ synthetic antioxidant. Finally, the results of this study indicated the antioxidant activity of BSE in soybean oil, and therefore, this extract at the level of 800 ppm can be used as a natural antioxidant to develop the oxidative shelf life and stability of soybean oil.

The aim of this study was to extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oil were determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml) free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilage in food products.

The consumption of fermented milk products, including yogurt, has been increased dramatically as people become aware of the functional and health resources. Quinoa seeds have recently received more attention due to their favorite nutritional properties and high content of protein, amino acids, fatty acids, minerals, and essential vitamins. Therefore, in this study, the fortification of beneficial yogurt with quinoa and its effect on physicochemical and microbial and organoleptic properties of product were investigated. Flour of quinoa seeds were added to yogurt milk at three levels (2, 4, and 6%). A sample of each treatment is selected every week and were analysed with respect to physicochemical (texture, pH, acidity, dry matter, hydration, etc.), microbial (starter count and yeast mold), and sensory properties compering to control samples. Based on the results of physicochemical tests, addition of quinoa flour significantly reduced syneresis, pH, and increased acidity, dry matter, viscosity, fiber, fat, and ash contents. The evaluation of color of samples showed that L index decreased while a and b indexes increased significantly with increasing the percentage of quinoa flour. On the other hand, the starters counts increased in fortified samples due to the nutrients of quinoa. Sensory properties were not significantly different between fortified and control sample except of texture that was improved with quinoa addition. The results of this study showed that the use of quinoa flour in stirred yogurt can led to producing a product with desirable and functional characteristics.

Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products.

Today, the enrichment of baking products has drawn the attention of many manufacturers. Chia seed and psyllium husk are considered rich sources of various active compounds, especially hydrocolloids and dietary fiber. Therefore, this research aimed to investigate the effect of replacing a part of wheat flour in cupcake formulation with the combination of chia seed (CSF) and psyllium husk flour (PHF) on the chemical composition and quality characteristics of the cake to produce a functional product. Different levels of CSF and PHF combinations including 0, 5, 10, 15, and 20% were used in the cake formulation, and the viscosity and density of the cake batter, as well as the physicochemical and sensory properties of the cake samples, were tested. The results showed that increasing the level of substitution of flour led to a significant increase in viscosity (15%) and a decrease in the density of cake batter (p<0.05). Increasing the levels of CSF and PHF also significantly increased the protein, fat, ash, moisture, and fiber of samples and decreased the hardness of texture (p<0.05). Cakes containing 5 and 10% replacement had a higher specific volume than the control, and the specific volume of the cake containing 15% replacement was similar to the control. The addition of CSF and PHF by maintaining moisture and reducing the rate of hardening of the samples during the storage period reduced the rate of staling of the enriched samples compared to the control. Based on the sensory evaluation results, the cakes containing 0, 5, 10, and 15% flour replacement had high acceptance. In general, according to these results, it can be concluded that 15% of wheat flour in the cupcake formulation can be replaced with a combination of CSF and PHF to produce a functional product rich in fiber

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

With the increasing awareness of consumers regarding the health effects of calcium, the enrichment of dairy products with calcium has increased. However, adding calcium salts to sterile milk can cause milk instability and increase sedimentation. In this research, the effect of adding hydrocolloids of carbox ymethyl cellulose (0.01%), kappa carrageenan (0.02%) and a mixture of carboxy methyl cellulose and kappa carrageenan on the physicochemical and sensory properties of calcium-enriched sterile milk was investigated. The results indicated that the addition of carboxy methyl cellulose and kappa carrageenan had no significant effect on the pH, acidity, and electrical conductivity of milk samples (p˃0.05), but during the storage period, the pH of the samples decreased, and their acidity and electrical conductivity increased significantly (p<0.05). The maximum thermal stability was observed in the first treatment (0.01% carboxymethyl cellulose and 0.15% calcium citrate) and the third (0.01% carboxymethyl cellulose, 0.02% capacarrageenan and 0.15% calcium citrate), while Control samples and the second treatment (0.02% capacarrageenan and 0.15% calcium citrate) had less thermal stability.The results showed that in all the samples, the percentage of precipitation increased significantly with increasing storage time (p<0.05), but in the treatment samples and in the presence of carboxy methyl cellulose hydrocolloids and kappa carrageenan, the percentage of calcium precipitation decreased and viscosity increased significantly (p<0.05). It seems that the sediment consists of accumulations of proteins or protein particles of different sizes that are precipitated together with calcium and phosphate under the influence of gravity. Evaluation of overall acceptance determined that the control sample and the first treatment were the most acceptable among the tested treatments. It seems that the reduction of sediment in the first treatment and its lower viscosity compared to other treatments have been effective in increasing the overall acceptance score of the first treatment in terms of evaluators.

The aim of the present research in the first stage was to extract astaxanthin from Haematococcus microalgae (Haematococcus pluvialis) by combined acid-acetone method and evaluate the efficiency of the process. Then, astaxanthin extracted was nanoencapsulated with maltodextrin-sodium caseinate combined coating and physical, antioxidant and color properties of nanocapsules were evaluated along with the pure form of the pigment (during one month of storage at refrigerator temperature). The results showed that with saponification and primary and secondary purification, the efficiency of the extraction process increased and the amount of pigment during the mentioned steps increased from 8.11 to 21.76 mg/g. According to the findings, the size and zeta potential of the produced nanocapsules were 269.1 nm and +46.71 mV, respectively; In addition, the efficiency of the nanoencapsulation process was recorded as 85.19%. The release profile of astaxanthin from nanocapsules in Simulated Gastric Fluid (SGF) and Simulated Intestinal Fluid (SIF) showed that the release of the pigment varies from 3.21 to 14.28 in SGF and from 18.49 to 41.89% in SIF. Based on the results, the DPPH free radical scavenging activity of pure pigment and nanocapsules (at concentrations of 100 and 200 μg/ml and 0, 15 and 30 days) was ranged from about 21 to 57 and 53 to 70%, respectively. This amount for the reduction power of ferric ion was reported from 0.12 to 0.54 and 0.55 to 0.71 absorbance at 700 nm wavelength, respectively. In the metal chelating activity test, the range of changes was recorded from 23 to 52 and 52 to 75%, respectively. With the nanoencapsulation of the pigment and increasing the concentration, its antioxidant activity increased significantly (p<0.05). Also, unlike the pure form of astaxanthin, the antioxidant activity of its carrier nanocapsules remained constant during storage (p>0.05).

Bacteriocins are a group of unique molecules that are produced by some microorganisms and are considered as part of the host's innate immunity. Nowadays, the use of biological preservatives in the food industry is increasing widely. In the present study, Bacillus laciniformis ATCC 9789 was used to produce bacteriocin. The antimicrobial activity of produced bacteriocin was investigated against foodborne pathogens. Further, after purification, the characteristics of produced bacteriocin, including stability against heat, pH, enzyme and ultraviolet (UV) rays, as well as minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were determined. Also, molecular weight, functional groups and temperature characteristics of bacteriocin were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-Page), Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) tests. This bacteriocin had very good stability in different temperatures, pHs and against trypsin and pepsin enzymes and under UV rays. The SDS-Page test showed that the produced bacteriocin consists of two parts with a molecular weight of 17 and 20 kDa. The results of FTIR analysis showed peptide characteristics and DSC results had two exothermic peaks at 190 and 325 ⸰C, respectively. In general, in this research, after extracting and ensuring the existence of bacteriocin, its antimicrobial effect was evaluated by determining MIC and MBC on foodborne pathogens. The results showed that the bacteriocin produced by B. licheniformis had a significant antimicrobial effect on foodborne pathogens.

In recent years, the using of natural materials, along with the using of new technologies, which, in addition to increasing the shelf life, maintain the quality properties and nutritional value of the products, it has become doubly important. The results showed that increasing the duration of storage caused a decreasing in moisture, pH, anthocyanin, phenol, colorimetry and increased weight loss and acidity, the most effect was observed in 21 days of storage. The using of edible coating containing nanochitosan/pectin and S. officinalis decreased weight loss and antioxidant activity and increased anthocyanin, phenol and colorimetry. In 7 days after storage, the least weight loss was 2.3% and in 14 and 21 days after storage, the least weight loss was 4.25 and 5.86% in the treatment of 70 mg/lit pectin with 30 mg/lit of nano chitosan. According to the obtained results, the using of edible coating containing nanochitosan/pectin and S. officinalis especially the treatment of 70 mg/lit of pectin with 30 mg/lit of nano-chitosan, had the most effect in increasing the shelf life of black grapes.

Spirulina platensis has attracted special attention in various industries due to its natural pigments with specific performance characteristics. In this study, the effects of vitamin B12 (0.5 to 1.5 µg/l), date waste extract as a carbon source (1 to 1.5 g/l of glucose), and urea as a source of nitrogen (50 to 150 mg / l) parameters by fed-batch feeding under submerged culture was optimized and the production of Spirulina platensis and natural pigments were examined. The results showed that the addition of urea and date waste extract increased the production of biomass and phycocyanin, allophycocyanin, carotenoids, and chlorophyll. The results of the effect of vitamin B12 showed that this vitamin in low concentration has a positive effect on the production of spirulina and the pigments phycocyanin, allophycocyanin, carotenoids, and chlorophyll. Also, the use of date waste extract with vitamin B12 should be used optimally in combination with each other to achieve the highest production efficiency of biomass and pigments phycocyanin, allophycocyanin, carotenoids, and chlorophyll. At low concentrations of vitamin B12, increasing changes in date waste increase carotenoid production. Also, in low concentrations of date waste, with increasing changes in vitamin B12, carotenoid production increases, but in the highest concentration of these two variables, carotenoid production decreases due to the opposite effect. In high concentrations of vitamin B12, increasing changes in urea increase chlorophyll production. At the optimized condition, (vitamin B12 0.5 µg.l-1, date waste extract 1.5 g.l-1 of glucose, urea 150 mg.l-1) the biomass, phycocyanin, allophycocyanin, carotenoids and chlorophyll contents were 203 (g/100g) 128, 8.42,  4.09 and 7.2  (mg.l-1). It can be concluded that vitamin B12 along with the use of date waste creates mixotrophic conditions in the growth of Spirulina platensis, which leads to increased production of biomass and natural pigments.

Rose hip (Rosa canina L.), as a valuable medicinal herbs of Iran, has beneficial effects on the human health. High dose of the rosehip should be used to be effective on the health and anti-inflammatory activity, but it is difficult especially due to its flavor and texture. Therefore, the main goal of the research was to produce rosehip concentrate to increase the bioactive components in the extract and promote the health. Therefore, the effect of ethanol concentration (20-96%), solvent/solid (S/S) ratio (5:1- 15:1 ml/g) and the extraction time (6-24 h) on the components of the extracted samples of rosehip was investigated to select the treatment with the highest bioactive components. The results indicated that increasing of the S/S ratio enhanced all of the components; although the extraction time hadn’t any significant effects on the extraction yield. Increasing the ethanol concentration enhanced total flavonoid content (TFC) and total carotenoid (TC) and decreased total phenol content (TPC). Therefore, to obtain the highest TC and TFC (at optimum condition including S/S ratio 14.94 ml/g, time of 6 h and 96 % ethanol) and highest TPC (at optimum condition including S/S ratio 15 ml/g, time of 6 h and 35.8 % ethanol) , two stages extraction was selected. Finally, these two obtained extract were combined and concentrated under vaccum condition at 45 °C and then, freeze dried. The highest total triterpenoid content (8 % triterpenoid per weight of extract powder) was related to the two staged extract.

Palm kernel is one of the major agricultural wastes and industrial uses of dates. Palm kernels in Iran are often disposed of as waste or used for animal feed. In this research, this low value material was investigated and a product with a high purity value of carboxymethylcellulose was produced from it. Palm kernels contain about 63% cellulose. Cellulose along with hemicellulose and lignin are its main constituents, which form a strong fibrous structure. In this study, cellulose was extracted from palm kernel powder by treating sodium hydroxide and sodium chlorite. The extracted cellulose was converted to CMC using two processes: alkaline cellulose and ether cellulose. SEM was used to study the structure of CMC, which removed the surface impurities of the fibers and the swollen spherical shape of the fibers indicated the suitability of the method used. To identify the carboxymethyl groups substituted on cellulose, FTIR spectroscopy was used, which confirms the peaks in the wave numbers of 1425 and 1612 / cm. The optimization results showed that at a concentration of 29.799% sodium hydroxide, the weight ratio of sodium monochloroacetic acid to cellulose was 1, temprature 68 ° C and a reaction time of 158 min, the highest degree of substitution and purity and efficiency were obtained. It turns out that these highest degrees of extraction and degree of purity and efficiency are 0.97, 97.99 and 166.80%, respectively. Also, the viscosity of 3% CMC solution in water at 50 rpm was 347.93 ms.

The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.