سید محمد هاشم حسینی

Grape seed oil is a rich source of omega-9 and omega-6 fatty acids, but the problems related to the production of food enriched with omega-9 and omega-6 fatty acids (the predominant essential fatty acids in grape seed oil) It is accompanied by the spontaneous oxidation of long chain fatty acids, which leads to a shorter shelf life, and due to their hydrophobic and unstable properties, they are difficult to dissolve in water and are easily oxidized, which leads to destruction and emergence The flavor becomes unpleasant. Therefore, it is necessary to develop effective delivery systems that can use grape seed oil in liquid foods more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has received a lot of attention due to its various advantages, including the complete encapsulation of lipids, preventing the attack of peroxides and controlling the release of bioactive compounds. To prepare multilayer emulsion, grape seed oil was added to 1% gelatin solution and homogenized with a homogenizer. For the secondary emulsion, the primary emulsion was mixed with 2% chitosan solution and homogenized with a homogenizer after adjusting the pH. To prepare a three-layer emulsion, basil seed gum solution was added to the double-layer emulsion and homogenized again. Then, the particle size, viscosity, zeta potential, turbidity and refractive index, peroxide and thiobarbituric acid index of the samples were checked during one month of storage at two temperatures of 4 and 25 . The results showed that the maximum stability of single-layer, double-layer and three-layer emulsions was at pH 5, and the stability increased with the increase in the number of layers of grape seed oil multilayer emulsion. In fact, at this pH, gelatin, chitosan, and basil seed gum have negative, positive, and negative charges, respectively, and strong electrostatic interactions occur between biopolymers, after which LBL emulsions become stable. After the one-month storage period of emulsions, the particle size, viscosity, turbidity, refractive index, peroxide and thiobarbituric acid value have increased. Also, during the one-month storage period, by examining the physicochemical parameters (particle size, viscosity, zeta potential, turbidity and refractive index), the stability of emulsions at refrigerator temperature was higher than at ambient temperature. The results show that chitosan and basil seed gum can be used to form coating layers around fat droplets such as food emulsions, which can inhibit lipid oxidation and increase the stability of essential unsaturated fatty acids. Also, after study of the physicochemical and physical stability examination, it was found that the three-layer emulsion was more effective in maintaining these characteristics over time than the other two emulsions.

Ecotourism is responsible travel to natural areas that preserve the environment and plays a significant role in improving the living standards of local people. Eco-tourism includes different types of tourism, which can be even a scientific trip or spending a weekend in the countryside or a village. All types of tourism can somehow be included in the classification of eco-tourism. In general, eco-tourism includes exploring natural and untapped environments with unique natural elements. For example, traveling in caves, mountains, waterfalls, deserts, forests, and other natural phenomena. This research aimed to investigate the effect of beneficial reference groups on socially responsible consumption, activism orientation, collectivism, and the intention to visit ecotourism. This research is descriptive-survey in terms of practical purpose and terms of data collection. The research tool is the standard questionnaire of Silva et al. (2022). 222 samples were selected by the available method from the target population. The population was people aged 15 to over 65 years old, most of whom lived in Mashhad. To measure the face validity from the experts' point of view and to check the construct validity, factor analysis, convergent, and divergent validity, Cronbach's alpha method, and composite reliability coefficient were used to determine the reliability. The total Cronbach's alpha was estimated at 0.87, which is within the acceptable range. SmartPLS software was used for data analysis. The results showed that the beneficial reference group has a positive and significant effect on socially responsible consumption, action orientation, collectivism, and the intention to visit ecotourism destinations.

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.

Organizations are increasingly expanding their scope of pursuit in emerging economies. Almost 40% of the companies we studied have established commercial operations in addition to their manufacturing operations that serve local markets in addition to global markets. After-sales service, sourcing, and sales and marketing are increasingly being developed by new entrants in low-cost centers. In the current research, the dimensions of the emerging market on the sale of luxury brands with the mediating role of marketing efforts in Persia Khodro Company have been discussed. The current research is applied in terms of purpose and descriptive-survey in terms of method. The sample number is 132 people from all the employees of Persia Khodro Company in the 1st district of Tehran, who were selected by simple random method and based on Cochran's formula, and the impact between the hypotheses was investigated using the Klumrov Smirinov test, factor analysis, and Liesrel's structural equations. The research results show that according to the table of non-standard coefficients, it can be said that all hypotheses are confirmed at the 99% confidence level. Because the value of sig or the level of significance in these hypotheses is smaller than 0.01 and also the numbers related to the t-value column are outside the range (2.58 and -2.58). According to the values of the significance level and the t-value of the rejected hypotheses, it can be said that the value of the obtained significance level is greater than 0.05 and all the hypotheses were proved and suggestions were presented at the end.

This study was designed and conducted to investigate the mechanical and physical properties of fish gelatin films and the effect of Glutaraldehyde crosslinking on antimicrobial control of poly-l-lysine. In this study, the film was prepared by casting method and then 0.05% Glutaraldehyde and 0.05% poly-l-lysine added to fish gelatin film. After that, physical and mechanical properties, antimicrobial activity and release of poly-l-lysine from the film were observed. The results showed that the addition of glutaraldehyde to the fish gelatin film increased tensile pressure (6.80 MPa) and reduced solubility (38.51%), moisture (8.05%), and water vapor permeability (2.03 mm/h mm2kpa×10-6 ). The fish gelatin film with glutaraldehyde as a crosslinking agent was showed a smooth surface without porosity according to the SEM results. Moreover, the release of poly-l-lysine from the biopolymer containing the Glutaraldehyde was slower and more continuous due to crosslinking. Considering the mechanical and physical properties of the films and release control of the antimicrobial compound, it seems that films containing crosslinking agents can be used in food storage.

Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAsenriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions developed by sonication method were subjected to various analyses as a function of hydrophilic lipophilic balance (HLB) and surfactant to oil ratio (SOR). Analyses were performed upon production and during 1-month storage at two temperatures (4 and 25 ˚C) in the presence (100 ppm) or absence of α-tocopherol. Increasing in HLB and SOR decreased the particle size and surface tension; while, increased the refractive index and viscosity. During storage, the particle size of α-tocopherol-loaded nanoemulsions decreased; whereas, that of α-tocopherol-free nanoemulsions increased in a temperature-dependent manner. Irrespective of the storage temperature, surface tension values of antioxidant-loaded nanoemulsions remained constant. However, their viscosity values increased. Antioxidant incorporation fairly increased the nanoemulsions stability likely due to partitioning at the interface. TEM micrographs confirmed the results obtained by static light scattering. The results of this study may help the rational design of functional foods using nanoemulsion-based delivery systems.

The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts، psychrophilic counts، lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen (TVB-N) and pH. Sensory evaluations were performed for Texture، odor، color، overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0. 05) in reducing the Total viable counts، psychrophilic counts، lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0. 05) reduced chemical spoilage as reflected in TVB-N. Texture، odor، color، overall acceptability significantly (P < 0. 05) changed only for the control samples.

Kombucha is a non-dairy fermented beverage. Traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study inulin and oligofructose extracted from Jerusalem artichoke tuber at 0, 2, 4, 6, 8 and 10% were used as substrates for kombucha fermentation. The chemical changes during fermentation period were compared with those occurred during traditional substrate fermentation at the same concentrations. The rate of inulin fermentation by kombucha culture was higher than that of sucrose fermentation. The pH value in kombucha produced with inulin was higher than that of traditional product. Acetic acid and lactic acid measurements using HPLC showed that the acetic and lactic acid contents of traditional product was higher and lower than the kombucha produced with inulin, respectively. Soluble protein content and antioxidant activity was higher in kombucha produced with inulin as a substrate. Thus, using inulin as a substrate for kombucha culture decreases fermentation time and produces a product with high pH.

Combining antimicrobial agents directly into a food packaging is a form of active packaging. In this study chitosan-based edible films containing thyme and cinnamon essential oils at 0.5%, 1%, and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure-property relationships. Films were more effective against gram-positive bacteria than gram-negatives. Films containing thyme essential oil revealed larger inhibition zones than those of containing cinnamon essential oil against bacteria tested. Incorporating thyme essential oil into chitosan-based films increased moisture content, solubility in water, water vapor transmission rate and elongation at break of edible films. Cinnamon-enriched films had opposite changes such as increase in tensile strength and decrease in moisture content and solubility in water. It is postulated that the unique properties of the cinnamon essential oil added films could suggest the cross-linking effect of cinnamon essential oil within the chitosan matrix. Electron microscopy images confirmed the results obtained in this study. The results of this study showed that thyme and cinnamon essential oils have a good potential for using with chitosan to make antimicrobial films and coatings for various food applications.

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. There are many studies about antimicrobial properties of spice extracts; however their application to edible films is limited. In this study chitosan-based edible films containing thyme and clove essential oils were prepared at 0. 5، 1 and 1. 5 percent v/v. Antibacterial properties of edible films were tested against five strains of Gram-positive and Gram-negative bacteria. Physical and mechanical properties of films including humidity content، water vapor permeability، tensile strength and elongation at break were measured. Films containing thyme essential oil showed larger inhibitory zones (p<0. 05) compared to those of containing clove essential oil. Films were more effective against Gram-positive bacteria than Gram-negative ones. Incorporation of essential oils increased water vapor permeability of chitosan-based films. Incorporation of essential oils decreased tensile strength of films. Films containing thyme essential oil showed larger reduction in tensile strength property compared to those of containing clove essential oil.