زهرا امام جمعه

A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg.mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0.4mg.mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.

The demand for gluten-free products has increased as the number of people with celiac disease rises and consumers tend to eliminate allergenic proteins from their diet. Therefore, the aim of this study is to formulate, produce and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudo-cereals.

Enzyme-modified gluten-free pasta sample using a mixture of 25 % rice flour and 75 % semi-cereal flour in equal proportions (chia, teff, quinoa, amaranth and buckwheat) with different weight percentages of the enzyme transglutaminase (0, 500, 1000, 2000 and 4000 ppm) and 0.5 % by weight of xanthan gum. The commercial control sample was made from wheat flour. Color properties were examined in the CIELab system, texture based on average hardness, breakage and the ratio of breakage to hardness in the uniaxial compression test, performance by measuring average glaze count and bake count, and sensory properties including appearance, color, aroma, taste and texture in a 5-point hedonic test.

The results showed that as the enzyme concentration increased, the color brightness index (L*) in the cooked sample increased and the b* and a* indices remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and final yellowness. With the increase of the amount of enzyme, the hardness and breakage of the samples increased and decreased significantly (P<0.05). The highest level of hardness and breakage of enzyme-modified gluten-free pasta was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the glaze number decreased and the baking number of the samples increased significantly (P<0.05). The highest level of stiffness and breakage of gluten-free pasta modified with enzyme was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the number of glazes decreased and the number of baking samples increased significantly (P<0.05). The highest number of glazing and cooking number of gluten-free pasta modified with enzyme was related to the treatment without enzyme (zero ppm) and 2000 ppm of enzyme, respectively. The highest level of overall desirability of gluten-free pasta modified with enzyme was related to the treatment containing 2000 ppm of enzyme.

Enzyme-modified gluten-free pasta based on optimal amounts of pseudo cereal flour is a product with properties similar to commercial pasta. The increase of transglutaminase enzyme in the formulation has a positive effect on the chemical-functional properties, baking and texture characteristics, although it causes a drop in the colorimetric indices and whiteness of the product. Considering that none of the treatments included all the desired positive effects, pasta containing 2000 ppm transglutaminase enzyme was chosen as the ideal sample.

Nanocubosomes are a collection of lipid particles that can be used in the preparation of nanoparticles. In this study, we seek to investigate the feasibility of producing curcumin nanocubosomes by intestinal lining and to investigate the effect of encapsulation on release profile and in vitro cell cytotoxicity. In this study, the antioxidant activity of encapsulated curcumin and its release profile in simulated gastrointestinal conditions through coated nanocarriers were evaluated. Two free and encapsulated forms in coated intestinal nanocarriers were studied to determine the effect of encapsulation on antioxidant stability. Then their effects on the cell viability of colon cancer cells were investigated. Character analysis reported that the mean particle size and zeta potential value of the nanocubosomes were 53.54± 9.17 nm and -7.46 ±4.54 mV. The results showed that nanocubosomes carrying curcumin could improve IC50 cytotoxicity by 1.55 times higher than free curcumin after 48 hours of incubation.

Adding natural antimicrobial compounds to food packaging is a common method of producing active packaging. Nettle extract has antibacterial properties against both gram-positive and gram-negative bacteria. In this study, sodium caseinate films containing nettle extract (at three levels of 1, 3 and 5 w / w) were produced and their physical, mechanical, morphological, and antimicrobial properties were evaluated. The results showed that the inhibitory effect of films containing nettle extract on gram-positive bacteria was greater than on gram-negative bacteria. The addition of nettle extract to sodium caseinate-based films increased water solubility, water vapor permeability and thickness, and reduced film tensile strength, percentage of elongation at rupture, and transparency.Scanning electron microscopy images also confirmed the results. Based on the results, it can be concluded that nettle extract can be a suitable antimicrobial agent for the production of food films based on sodium caseinate, which retains their physical and mechanical properties, for packaging various foods, especially food. Sensitive to gram-positive bacterial species.

The mixture of cellulose acetate (CA), and poly (ethylene oxide) was electrospun into Nanofibrous webs using an acetic acid solution. The impact of cellulose acetate (CA)/ polyethylene oxide (PEO) ratio (1, 1.5, 2 wt %), sodium dodecyl sulfate (SDS) (0, 1.5, 3%, w/w) and ammonium oxalate (3%, w/w) on the diameter, tensile strength, elongation and porosity (PO) of the Electrospun Nano-fibers (ENFs) were enhanced applying response surface methodology-central composite rotatable design (RSM-CCRD). The ENFs were formed of non-woven fibers with a maximum diameter of 163 nm. Second-order polynomial models with high R2 values (0.86–0.97) were developed using Cubic analysis. The outcome revealed that the ENFs morphology and diameter were noticeably affected by CA, PEO, and SDS. The overall optimum condition was identified to be at the compounded level of CA to PEO ratio of 2 wt % and SDS content of 3% (w/v). At the best point, diameter, surface tension, elongation, and porosity of the fabricated electrospun nanofibers (ENFs) were 99 nm, 0.017 N/mm2, 5 mm and 17.54 respectively. The most fabricated ENFs were uniform and bead-free with high active sites and mechanical strength, which could be used in different fields.

Development of the gluten-free products is important due to their role in gluten related disorders and health improvement. This study aimed to investigate the effect of quinoa (Chenopodium quinoa Willd) protein isolates and bioactive peptides on the quality of gluten-free bread. For production of the bioactive peptides, the quinoa protein isolate was hydrolyzed with alcalase for 1, 2, 3, 4 and 24 h. Production of the bioactive peptides were confirmed by OPA analysis and SDS-PAGE. The maximum antioxidant activity of the hydrolysates was found after 4 h of hydrolysis which possessed 80.42% and 56.02% ABTS and DPPH radical scavenging, respectively. Presence of the quinoa protein isolate reduced the hardness, chewiness and gumminess of the bread and bioactive peptides and its combination with quinoa protein increased these factors. The rheological measurement showed solid-elastic behavior in batters. Based on the results of this study, addition of the quinoa protein and bioactive peptides resulted in a production of antioxidant gluten-free bread and reduced the quality of bread.

Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.

In this study investigated the use of modified atmosphere packaging ( MAP ) to extend the shelf life of Iranian flat bread (Taftoon). Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2 , normal air and a coveraged samples as a control were used .The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated . However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP , but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 – 30% N2 and 30% CO2 – 70% N2. Modified atmosphere packaging extends shelf life of Taftoon as a flat bread and avoids mold growth in it.

Today, a variety of milk-based products are made with flavored beverages, because many people, especially children, are reluctant to consume unpasteurized milk. On the other hand, eggs are placed in higher degree than other sources of protein nutritionally, that they are added to most food products to increase their nutritional value as well as improve their functional properties. Therefore, in this study, Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05- 5.77 (Log10 CFU/ml). It was concluded that when egg white amount increased, the number of bacteria significantly decreased. No coliforms, E-coli, salmonella, mold and yeast were observed. Also, pH levels increased to 8.3-8.7 and reduced acidic spoilage. Also, there was a direct relationship between increasing egg white amount and decreasing the amount of cocoa and sugar in increasing the viscosity and the viscosity values ​​of the samples with higher egg white content decreased  during storage time and samples with lower percentages of egg white increased.

In recent decays, consumers have more information about foods. Vegetables, crops and other natural food with high nutritional value replace hazardous substances. In this study, the effects of locust bean gum and xanthan gum with β-glucan were investigated in camel synbiotic yogurt functional. Locust bean gum (LBG) has about 88% of galactose and mannose, 4% other polysaccharides, 6% protein, 1% cellulose and 1% the ashes (Nasirpour, 2013; Hansen, 1993). Xanthan gum is an extracellular polysaccharide produced by Compestris Xanthomonas in aerobic fermentation process. Xanthan reactions synergies with guar and LBG, so the low concentrations in the presence of LBG viscosity increase (Ramirez-Figueroa et al., 2002).In this study, the oats β-glucan inoculated with probiotic bacteria to camel milk for production of functional synbiotic yogurt was employed. The camel milk has high nutritional value such as insulin-like substance, less lactose, immuno-globulins and lactoferrin, antioxidants and antimicrobial agents and other nutrients (ladjevardi et al., 2015; Niasari Naslaji et al., 2011). Synbiotic dairy product made from combinations of probiotic bacteria with prebiotics agent (β-glucan). About 108- 107 cfu/mL of live bacteria should be in the final products (Faraj et al., 2012). β-glucan is an indigestible carbohydrate complicated (Theuwissen & Mensink, 2008) with very high nutritional properties, including improved intestinal activity (fibers), lowering uric acid blood, stimulating the immune system (Xue et al., 2013; Chao et al., 2013).
 

At first, camel milk (from Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Iran) was standardized by centrifugation (Universal 320, Hettich, Tuttlingen, Germany) to 1.9% fat content. Then xanthan gum and locust bean gum (1:1) were added in three level 0.1, 0.2 and 0.3%. β-glucan (extracted from oats as described by Moura et al. (2011() in 1.5, 2 and 2.5% levels was added to milk. Camel milk was homogenized with ultra-turrax blender (T25, IKA, Staufen, Germany) in speed 9000 r.p.m. Then, the milk sample was pasteurized for 15 min at 75±1 °C. Samples were prepared by adding yogurt starter culture (1.5%) containing probiotic microorganisms (ABY1, Cristian Hansen, Hørsholm, Denmark) at 42 °C. The mixtures were redistributed into 50 mL sterile plastic cups, incubated at 42 °C until their pH decreased to 4.6, they cooled and stored at 4±1 °C ( Mazloomi et al. 2011).
 
Determination of water-holding Capacity (WHC)5 g of yogurt was centrifuged (Mikro 220R, Hettich, Tuttlingen, Germany) at 4500 r.p.m. for 30 min at 10°C. After centrifugation, the supernatant was removed and the pellet was collected and weighed.
 
Microbial Analyses:
1 g of yogurt with 9 mL of normal saline (a solution of 0.9 % (w/v) NaCl ( Merck, Darmstadt, Germany)) was mixed and diluted to a concentration of 106 and 107, and then 1 mL of each dilution was repeated in 2 plate containing the MRS-Agar (Merck, Darmstadt, Germany) with 0.15% Bovin-Bile (Sigma-Aldrich, Louis, MO, USA). Bacteria were counted by the pour plate technique. The plates in duplicates were incubated anaerobically at 37 °C for 72 h, after this period, colonies were counted (Mishra and Mishra 2012).
 
Statistical Analysis:
The response surface methodology (RSM) and ANOVA (p<0.05) were used for data analysis using Design Expert 8 (Version 8.0.7.1, Minneapolis, MN, U.S.A) software. The experiment was designed according to central composite design (CCD). All experiments and measurements were conducted in triplicate, mean value ±sd are reported.
 

Water-Holding Capacity (WHC)Changes of xanthan gum, LBG, β-glucan and time storage have a significant effect on the WHC. Increasing the percentage of LBG, xanthan gum and the percentage of β-glucan significantly increased the WHC. Time storage reduced the WHC similar results of Ladjevardi et al. (2015) and Sahan et al. (2008).According ANOVA table, the products had maximum water holding capacity at the highest percentage of LBG and xanthan gum. The percentage of xanthan gum and β-glucan increased water holding capacity. These factors (LBG and xanthan gum, xanthagum and β-glucan) have a synergistic effect on each other mutually.Xanthan gum and LBG showed interaction effect with time storage on changes in WHC including maximum water retention in the sample tissue, the high percentage of gums and the early days of production.
 
Viability of probiotic bacteria:
Viability of probiotic bacteria significantly increased when used from high percentage of β-glucan (as a prebiotic agent) in synbiotic yogurt. This change was related to increasing food for probiotic bacteria (Kearney et al., 2011). According to the results mentioned a good environment for the growth and activity of the microorganisms (ladjevardi et al., 2015). The unfavorable conditions in production of synbiotic yogurt, was time duration. During storage, the number of probiotic bacteria that are present in the product is reduced Xanthan gum and LBG have no significant effect on viability of probiotic bacteriaXanthan gum and time storage have interaction effect on the viability of probiotics bacteria. As expected, the best conditions for probiotic bacteria to maintain a high percentage of xanthan gum was at the early days of the sample production ((Norton and Lacroix, 1990; Sanderson, 1990).According to the results, it was found that gums such as xanthan gum and LBG showed similar results to those of El-Salamt et al. (1996) and Hematyar et al. (2012) and had adverse influence on the growth and activity of beneficial bacteria.

The objective of this study was to produce functional low-fat camel milk ice creams enriched with native camel milk casein or its antioxidant hydrolysates produced by chymotrypsin.

Native or hydrolyzed camel milk caseins (0, 2 and 4%) were added to camel milk low-fat ice creams. Hydrolysates were characterized for molecular weights and antioxidant activities. Physical (hardness, overrun and melting resistance) and sensorial attributes of the final products were assessed.Results and

Results showed that the chymotrypsin-mediated hydrolysis significantly (P<0.05) increased 2,2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity of the native camel milk casein. Apparent viscosity and consistency coefficient of the ice creams were increased by addition of proteins and hydrolysates due to their water holding capacity. Protein/hydrolysates-fortified samples showed higher melting resistances but lower overruns and softer textures, compared to control ice creams with no added native or hydrolyzed camel milk casein. Sensory analysis showed that only samples enriched with 2% of casein hydrolysate included sensory properties similar to those of control camel milk low-fat ice creams and other samples received lower sensory scores. Generally, this study has suggested that camel milk can be used to produce low-fat ice creams. Properties of these ice creams can be modified by adding various concentrations of native and hydrolyzed camel milk caseins.Conflict of interest: The authors declare no conflict of interest.

In the current research, physico-chemical properties of whey protein isolate (WPI) and its resulting compounds including denatured whey protein isolate (DWPI), cross-linked whey protein isolate (CWPI), whey protein hydrolysate (WPH) and cross-linked whey protein hydrolysate (CWPH) were analyzed. Enzymatic hydrolysis and cross-linking were performed by pepsin (at 37°C for 30 min) and transglutaminase (at 50°C for 20 h), respectively. The obtained results stated that, by moderate heat, DWPI had smaller average size (44 nm) and more zeta-potential rather than native WPI. Intensity of the number of molecules with higher average particle size has been reduced by cross-linking of both DWPI and WPH using transglutaminase. Also, the antioxidant activity of WPH was increased from 0.398 to 0.519 through cross-linking and making larger peptide chain. The result of fourier-transform infrared spectroscopy (FTIR) indicated the enzymatic cross-linking owing to the formation of new C−N bonds between the α-carbon of lysine and the primary amine group of glutamine displaced the corresponding band at both CWPI and CWPH samples.

The scope of this research was to model and optimize the electrospun parameters for the production of nanofiber membrane from polysulfone (PSF) polymer using the response surface methodology (RSM) with application in membrane systems. For this purpose, the influence of applied voltage (12-18 KV), flow rate (0.3-0.6 mL/h), the distance between needle and collector (10.5-17.5 cm) and effect of non-ionic surfactant Triton x-100 (TR-100) on the morphology and structure of nanofibers membrane was investigated. The optimal conditions for the fabrication of nanofibers were found to be as follow: the voltage 16.31 kV, the flow rate 0.39 mL/h, and the spinning distance 15.45 cm. The results of SEM demonstrated that with the addition of the surfactant, the fiber diameter reduced about 20% and the morphological properties of PSF nanofiber improved and homogeneous nanofibers have been produced. The contact angle of the developed nanofibers demonstrated that their surfaces were hydrophobic (PSF and PSF/TR-100).

Celiac Disease (CD) is a type of autoimmune gastrointestinal disorder that develops as a patient's inability to digest gluten in food. The only treatment of this disease is a gluten-free diet throughout one's life. Therefore, considering the production of high quality gluten-free food production for these patients is important. The aim of this study was to investigate the effect of sugar replacement with stevia at (0, 0.5 and 1 levels) and Chia Seed Flour (CSF) (0 and 8 % levels) and Chickpea Protein Isolated (CPI) (0 and 3 % levels) on specific gravity, batter flow properties, moisture content, specific volume, porosity, hardness, browning index, water activity and sensory properties of gluten-free muffin prepared from rice flour. The results indicated stevia, sugar and CSF especially combination of them  are able to increase moisture content, water activity, specific volume, porosity and browning index (BI) and decrease specific gravity. Also sugar-CSF sample had lower hardness, higher sensory properties and got highest acceptance rate (score5) in sensory assessment comparison with other samples.

Nowadays, the consumers are extremely concerned about using chemical preservatives in foods and tend to use safe natural food products with healthful benefits. Pomegranate can have such a role. In this study, the antimicrobial properties of the extracts (peel, juice and nucleus) such as organic, aqueous and anthocyanin extracts extracted from different parts of pomegranate were examined and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Staphylococcus aureus, Escherichia coli, Bacillus cerous and Salmonella tiphy were determined using liquid dilution susceptibility test. According to results, the most inhibitory effect was related to peel extractions. Minimum inhibitory concentration (MIC) was related to organic extractions and Anthocyanin of peels which were effective in concentration of 62.5 ppm on Staphylococcus aureus and Escherichia coli and had inhibitory effect on Bacillus cereus and Salmonella tiphy and also, organic & Anthocyanin extractions of peel had bactericidal effect in concentration of 125 ppm on Staphylococcus aureus and Escherichia coli and in concentration of 250 ppm on Bacillus cereus and Salmonella. After, peel extractions, the most antimicrobial was dependent on pomegranate juice extractions which aqueous, organic and Anthocyanin extractions in concentration of 250 ppm had inhibitory effect on Staphylococcus aureus and Escherichia coli bacteria and in concentration of 500 ppm had bactericidal effect on bacteria. Also, on Bacillus cereus and Salmonella tiphy bacteria in concentration of 500 ppm had inhibitory effect and in concentration of 1000 ppm had bactericidal effect, of course except aqueous extractions of pomegranate juice which showed inhibitory and bactericidal effects respectively in concentrations 250 and 500 ppm on Bacillus cereus bacterium. It can be mentioned that peel and pomegranate juice extractions have high antibacterial effects for high phenolic compounds and high antioxidant activity and it is concluded that phenolic compounds and antioxidant activity approximately have direct proportion with antimicrobial activity.

In this study, the effects of temperature, maltodextrin concentration and atomizer pressure on moisture content, yield (on dry weight basis), water activity, solubility, angle of repose and total anthocyanin (TAC) of Hibiscus sabdariffa L. and St' John's wort (Hypericum perforatum L.) blend extract powder on quality and quantity properties of the powder were investigated. In this process, Maltodextrin was used as carrier agent. Experimental design involved the use of optimal design and response surface statistical method. Independent variables were inlet air temperature (120, 180 and 240 degrees celsius), concentration of drying aids (25, 35 and 45 percent) and atomizer pressure (0.5, 1, 1.5 kilograms per square centimeter). Optimization of production of Hibiscus sabdariffa L. - Hypericum perforatum L. blend extract powder with the aim of minimizing the amount of moisture content and water activity and maximizing the yield, solubility and total anthocyanin (TAC) were carried out using response surface methodology (RSM). RSM described that upon optimum conditions of 219 (degrees Celsius) inlet temperature, 42 (percent) maltodextrin concentration and 0.5 (kilograms per square centimeter) atomizer pressure, it was possible to produce powder with yield (on dry weight basis) of 52.68 (percent), moisture content of 1.38 (percent), water activity of 0.12, solubility of 95.92 (percent), angle of repose of 20 (degrees) and total anthocyanin (TAC) of 52.22 (milligrams per liter). Then, due to the importance of hypericin, the presence and stability of this material in produced powder in optimum conditions was confirmed by IR spectrometry analysis (FTIR)

Gelatin is one of the most common natural macromolecules which is extensively used for preparing the nanoparticles. In the present study, type B gelatin-based nanoparticles were prepared using a two-step desolvation method and to optimize the nanoparticles, gelatin concentration, consumed acetone, temperature, and stirring speed were examined. Subsequently, vitamin D3 was encapsulated in obtained nanoparticles. Findings of the study indicated that the most optimum conditions for producing the Nanoparticles with 20 mg/ml gelatin concentration were 15 ml acetone consumed volume, 40  temperature and 1000 rpm stirring speed. The size of a produced particle under these conditions was reported as 88.6 nanometers. Also, the morphology of the obtained Nanoparticle was spherical with a smooth surface which was observable through the scanning electron microscope. The size of the afore-mentioned particle increased to 177.2 nanometers followed by the addition of vitamin D3 to the produced nanoparticle which represents the encapsulation of the nanoparticle.

Diabetic nephropathy is one of the dangerous complications of diabetes, which has a relatively high incidence in diabetic patients and causes kidney failure. The aim of this study was to investigate the effect of probiotic honey consumption on inflammatory and oxidative stress indices in patients with diabetic nephropathy. This randomized, double-blind, controlled clinical trial was conducted on 60 patients with diabetic nephropathy. Patients were randomly divided into two groups including: group consuming probiotic honey containing 108 CFU/g of Bacillus coagulans T11 and group consuming control honey (n=30 each group) 25g/day for 3 months. At baseline and 3 months after consumption of honey samples, fasting blood samples were taken from the patients to determine glycemic index, lipid factors, and inflammatory and oxidative stress indices. In this study, after 3 months of intervention, serum insulin levels (1.2±1.8 vs.-0.1±1.3µIU/ml, p=0.004), HOMA-IR (0.5±0.6 vs. 0.003±0.4, p=0.002), serum high-sensitivity C-reactive protein (hs-CRP) (1.9±2.4 vs.-0.2±2.7mg/l, p=0.01) and malondialdehyde (MDA) levels (-0.1±0.6vs.+0.6±1.0µmol/l, p=0.002) significantly decreased in patients consumed probiotic honey compared to the patients in the control group. Also, quantitative insulin sensitivity check index (QUICKI) score significantly improved (+0.005±0.009 vs.-0.0007±0.005, p=0.004). The results of this study showed that probiotic honey consumption for 3 months in patients with diabetic nephropathy causes improvement in insulin metabolism, serum hs-CRP level, and plasma MDA, but does not affect other metabolic indices.

Pomegranate seed oil (PSO) is an edible oil extracted from industrial wastes of pomegranate processing presented a wide range of biological effects because of its high punicic acid and polyphenolic compounds. Due to its low solubility and high oxidation sensitivity, nanoemulsion (NE)-based delivery systems are recommended to use this oil in the food and beverage industries.  NEs can be fabricated from high-energy or low-energy methods, which each have advantages and limitations. In this study, we compared a high-energy method (sonication) with a low-energy method (spontaneous emulsification) to form PSO NEs based on mixed non-ionic surfactants (Span 80, Tween 80). The effect of surfactant concentration on NE droplet size showed that both methods were able to produce emulsions with ultrafine droplets (d < 150 nm), but the low energy required higher surfactant. Moreover, the effect of various storage temperatures (4, 25 and 55 ºC) on the physical stability of the selected NEs highlighted the stimulated droplets coalescences at higher temperature (55 ºC) leading to relatively unstable NEs in contrast to complete stable ones achieved at mild condition (4 ºC). Furthermore, the oxidative studying (30 days) showed that NE produced by high energy method was significantly (p<0.05) more sensitive compared to similar counterparts formed by low energy method.

Fabrication of reduced fat mayonnaise using Persian gum (PG) and sodium octenyl succinate starch (SOS) investigated. Effects of concentration of the PG (4, 3.8 and 3.6%), a mixture of xanthan and guar gum (XG ratio 75:25) at (0.0, 0.2 and 0.4%) and the SOS (0.5%, 1.0% and 1.5) on the stability, textural properties, droplet size and optical properties of low fat - free cholesterol mayonnaise examined. Results showed that all of the low fat mayonnaise samples have similar textural properties to full fat (FF) sample. There was a significant difference in color and droplet size of low fat (LF) and FF samples. The best levels of SOS and PG to provide the most stable formulation were 1 and 3.6%, respectively. In comparison with FF sample, LF samples were more stable and free from cholesterol and had lower calories. According to the evaluations, the results showed that this product can be used as commercial mayonnaise.

The aim of the present study was to investigating the effects of some process conditions on the microencapsulation of pumpkin seed oil (PSO). The laboratory spray dryer wasused for microencapsulating of PSO. Gum Arabic, maltodextrin DE-6, and whey protein concentrate (WPC) were used as wall materials of the microcapsules. Independent variables examined in this study were inlet drying air temperature (140-180 ͦC), aspirator rate (55-75%), and pump feed rate percent (5-15%), and dependent variables were moisture content (%W.b.), average particle size (μm), bulk density (kg/m3), microencapsulation efficiency (%), and peroxide value (meq of peroxide 1000-1 sample). The RSM method was applied to establish the relationship between theindependent and dependent variables. Consequently, the optimum drying conditions for microencapsulation of PSO with maximum MEE and minimum POV was found to be inlet air temperature 141 ͦC, aspirator rate 75 %, and pump feed rate percent 15%. The optimized powder produced according to this conditions and its chemical properties studied.

The major factor to improve wheat flour and bread is gluten that causes improvement of texture and bread volume. But, this protein is dangerous for coeliac disease. With regard to, bread is staple food in majority of people, so, the aim of this research is to produce gluten free baguette with high nutrition values and favorable quality, by using a mixture of sorghum flour and potato starch and xanthan gum. So a blend of sorghum flour and potato starch with ratios of 3:1, 2:1, 1:1, and xanthan gum with percentages of : 0, 1.5, 3 % were used. Then the specifications of dough and bread were evaluated. Then rheological properties of dough, were determined by farinograph and extensograph in triplicate. Baguette was baked from treatments and were evaluated sensory, organoleptic characteristics, colour, volume, texture and staling of bread in 1, 36 and 72h after baking. Results were analysed by factoriel method and Minitab in 95% confidence level. The results showed that by increasing the ratio of sorghum flour and percentage of xanthan, water absorption percent of flour, dough development time, stability and farinograph quality number will increase. By increasing the ratio of sorghum flour, energy of extensograph and resistance to extension of dough will decrease. While by increasing percent of xanthan gum, these parameters will increase. But by increasing the ratio of sorghum flour, ratio number of extensograph will increase and by increasing xanthan, it will decrease. Also by increasing the ratio of the sorghum flour and potato starch and xanthan gum, The sensory and the texture specifications of baguette will improve. whereas increasing the ratio of sorghum flour, potato starch and xanthan gum will lead to increase the shelf life of the produced bread.

This studywas aimed to fabricate O/W emulsions of Descurainia Sophia seeds oil in order to be stabilized against oxidation.Response surface methodology (RSM) was used to optimizing theprocess in which the gum Arabic (GA), whey protein concentrate (WPC), and sonication time were selected as independent variableswhere the peroxidevalue (meq/kg oil) was considered as a responsefactor. The optimum point was obtained when the WPC, and GA, and ultrasound treatmenttime were as 19.78%, 11.08%, and 0.1 s, respectively. In the associatedoptimum point, peroxide value was determined as 0.59 meq/kg oil. The emulsion oil droplets varied dependently to ultrasound time and WPCconcentrationwhich both decreased the oil droplets sizeswith more exposing and high concentration inclusion.Conversely, ultrasound applying resulted in higher peroxide values at the instantaneous determinations.The optimum emulsion indicated 916 nm with the -48 mV Zeta potential. The respective sample exhibited shear thinning behavior which more effectively attributed to WPC existence. Oxidation stability of the emulsion samples compared with crude oil and the oil treated with 30 s ultrasound. The results indicated that the GA and WPC effectively preserved the oil during 28 d at the intensifying circumstances (50 °C)and the free oils were oxidized more intensively. GA due to steric repulsion structure forming in the vicinity of oil droplets and WPC due to electrostatic repulsion, produced a complexbiopolymer structure which had potentially antioxidant and coating attributes.

Regarding the number of people with celiac disease and digestive-nutritional problems that theyconfront, the need of different researches on Gluten-free products and improvement on their sensory and textural properties seems to be important. According to thekey role of gluten in forming a firm structure in flour-based products and adverse effects that caused in textural properties of products by removal of Gluten, it has been tried to improve this property. The aim of this research is to study the effects of Guar gum in theconcentration of 0, 0.5 and 1 % based on dry weight to find anoptimumrange of this components to produce a non-flat product with proper textural and sensory properties. According to results of previous researches, guar gum can improve textural properties by absorbing moisture significantly. (P < 0.05). By analyzing the results of guar gum on sensory and textural properties of thefinalproduct, it can be inferred that the use of guar gum in theconcentration of 1% could receive the most score in sensory evaluation. This treatment had the least texture firmness and got appropriate scores in sensory, textural and colorimetric tests.