سید مهدی جعفری

The aim of the current research was microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria by coacervation complex method and sodium caseinate and pectin coatings. Sodium caseinate and pectin have electrostatic attraction together at pH=4 and form a complex. Using a scanning electron microscope, the morphology of coacervates was investigated. The properties of pectin and sodium caseinate complexes were investigated by infrared spectrometry tests and measuring the size and distribution of particles. Physicochemical characteristics such as water absorption, pH and acidity and sensory characteristics were also investigated. The results showed that the efficiency of microencapsulation of bacteria by coacervation method was 66.6%. The particle size was 1.565 micrometers and the zeta potential was reported as -16 mV. Electron microscope images showed spherical coacervate without holes and wrinkles on the surface. The results of infrared spectroscopy also showed the creation of electrostatic interactions between pectin and sodium caseinate. Also, microencapsulation of bacteria caused a significant change (p>0.05) in pH (4.6 ± 0.091) and yogurt acidity (1.1 ± 0.03) compared to pH (4.6 ± 0.1). And the acidity of yogurt (0.8±0.01) produced with free bacteria did not. The water content of yogurts produced with microencapsulated bacteria (40±1.1) was reduced compared to yogurts produced with free bacteria (45±0.9) (p<0.05). Bacterial encapsulation has a negative effect on color sensory characteristics. It did not have the smell and taste of the produced yogurts (p>0/05), but a significant difference was observed in the texture of the yogurts produced with microencapsulated bacteria compared to the yogurts produced with free bacteria (p<0/05).

The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant frequency at 225, 245, and 265 watts and different times of 30, 60, and 90 minutes at temperatures of 25, 35, 45, 55, and 65 degrees Celsius. The highest amount of phenolic compounds was obtained at the power of 285 watts and time of 90 minutes and at temperatures of 25, 35, and 45 degrees Celsius. Then the bacteria were inoculated in ultrasonicated black raspberry juice and the amount of change in phenolic and flavonoid compounds, anthocyanins, and antioxidant power and inhibition of alpha-amylase enzyme and tyrosinase formation at different hours of fermentation were determined and observed that with increasing fermentation hours, the biological power of fruit juice and inhibition of alpha-amylase and tyrosinase enzymes increased. The amount of phenolic and flavonoid compounds also increased with increasing fermentation time, but the amount of anthocyanins decreased and the biological properties of fermented fruit juice were improved by more than 40%. The antioxidant power of the ultrasounded fruit juice samples along with the fermentation process in tilapia fish was also investigated for 15 days. According to the obtained results among the raspberry juice samples, the fruit juice sample extracted with ultrasound, and fermented with Lactobacillus gaseri was the strongest sample in reducing the amount of TBARS.

In recent years, there has been a growing interest among researchers in emulsions stabilized by hydrophilic and hydrophobic solid nanoparticles, known as Pickering emulsions, due to their enhanced stability and eco-friendly nature compared to traditional emulsions. In this type of emulsion, colloidal particles attach firmly to the oil/water interface, forming a protective barrier that prevents emulsion droplets from colliding and enhances their stability. The effectiveness of these solid particles in stabilizing emulsions depends on their wettability and shape. Additionally, factors like the type of oil, particle concentration, proportion of each phase, and the sequence in which ingredients are added during emulsion preparation all play a role in determining the stability of the resulting Pickering emulsions. Colloidal particles utilized in stabilizing Pickering emulsions can be derived from different inorganic and organic sources. These particles come in various shapes and sizes based on their origin and how they are produced. Recently, there has been a growing concern about the health impacts of non-edible particles and a rising public interest in natural products. To address this, there has been a significant effort towards developing Pickering emulsions that are stabilized with edible particles. Organic nanoparticles can be prepared using a wide range of natural polymers like polysaccharids and proteins, which have garnered special attention for their biodegradable and biocompatible properties. This has led researchers to focus more on using these particles to stabilize Pickering emulsions in the food industry. In food industry applications, Pickering emulsions can be utilized to create oleogels from the emulsion systems. This allows the transformation of liquid oils with low viscosity into a gel or structured emulsion with a high internal phase, serving as a solid fat substitute. Additionally, they can be used for developing active packaging by incorporating bioactive compounds like antioxidants or antimicrobials into packaging films for a controlled release during the food storage period. Moreover, these emulsion systems show great promise for developing functional products. This is because, along with water and oil components of the emulsion, the stabilizing particles can also serve as carriers for hydrophilic or hydrophobic bioactive compounds. Such emulsions, characterized by high physicochemical stability, can function effectively as an encapsulation system for bioactive compounds, enhancing both their stability and bioavailability. This review aims to investigate the stabilization mechanism, factors influencing the stability of Pickering emulsions, and the nanoparticles utilized as stabilizers. It also explores the applications of Pickering emulsions in the food industry.

Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market.

Astaxanthin, an orange-red carotenoid pigment belonging to the xanthophyll group, is characterized by the presence of carbon, hydrogen, and oxygen atoms in its structure. Within oxygenated carotenoid derivatives, it holds the highest concentration. Astaxanthin sources can be categorized into two main groups: natural and synthetic. Extensive research has focused on the recovery of carotenoids, including astaxanthin, from solid by-products of shrimp and crustaceans. This interest stems from its potential applications in pharmaceuticals, chemicals, food, and animal feed industries, attributed to its notable coloring and antioxidant properties. This study aims to compare the extraction of astaxanthin from the shells of shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus). Two methods, the traditional soaking method and an ultrasound method utilizing a microemulsion of ionic liquid in water, were employed for the extraction process

The initial step involved the preparation of sample powder using a freeze dryer. Subsequently, the extraction process was initiated by combining the prepared samples with an ionic liquid microemulsion in water, maintaining a 5:1 ratio of solvent to sample. Two distinct methods were employed for extraction: the traditional soaking method conducted at room temperature for 24 hours and the ultrasound method, carried out at ambient temperature, utilizing a power of 60 watts for a duration of 30 minutes. The assessment of astaxanthin extraction was conducted through a spectrophotometer. Various parameters, including astaxanthin extraction amount, total carotenoid amount, extraction efficiency percentage, and antioxidant activity, were scrutinized. The antioxidant activity was measured using the DPPH method

The ultrasound method proved to be highly effective in extracting astaxanthin from shrimp (Fenneropenaeus merguiensis), yielding a maximum amount of 76.30 ± 1.09 mg/ml. This result highlighted shrimp (Fenneropenaeus merguiensis) as a superior source for astaxanthin extraction compared to Gammarus (Pontogammarus maeoticus). Moreover, the study demonstrated the superior efficiency of the ultrasound method over the soaking method, with extraction efficiencies for shrimp (Fenneropenaeus merguiensis) calculated at 95% and 59%, respectively.The total carotenoid content for shrimp (Fenneropenaeus merguiensis) was measured at 77.98±1.33 ml/g and 79.77±0.46 ml/g using the soaking and ultrasound methods, respectively. Notably, the antioxidant activity of astaxanthin extracted through the traditional soaking method surpassed that of the ultrasound method. However, when compared to the synthetic antioxidant BHT, astaxanthin exhibited lower antioxidant activity at increasing concentrations in both methods.In summary, the ultrasound method demonstrated its superiority in astaxanthin extraction, with shrimp (Fenneropenaeus merguiensis) emerging as a more favorable source. Despite its lower antioxidant activity compared to BHT, astaxanthin's natural origin and extraction efficiency make it a promising candidate for various applications.

In general, the results of this research showed the importance of waste and new methods in extracting valuable compounds. In the context of extracting astaxanthin from two selected sources, shrimp (Fenneropenaeus merguiensis) emerged as a superior source compared to Gammarus (Pontogammarus maeoticus). Furthermore, the study highlighted the ultrasound method as a promising alternative to traditional extraction methods, exhibiting superior performance and efficiency. These findings contribute to the broader understanding of sustainable practices and advanced techniques in maximizing the extraction of valuable compounds from natural sources.

Including several health-giving characteristics, saffron is widely used in treatment of diseases. Furthermore, it creates color, taste and aroma in foods. However, use of saffron bioactive compounds in foods is associated with limitations. Encapsulation of these compounds with various methods, including nanoliposomes, is one of the appropriate solutions to solve these problems. The aim of this study was to prepare saffron extract loaded in nanoliposomes and assess physicochemical characteristics of the produced particles.

 Nanoencapsulation of saffron extract was carried out with nanoliposomes using thin layer hydration. Soy lecithin with various concentrations (22.5, 45 and 90 mg/10 ml) and saffron concentrations (2.5 and 2.5 mg/ml) was prepared. Release rate of saffron extract from nanoliposomes in aqueous media was assessed at 72 and 100 °C.

The optimal sample (treatment with 90 mg/10 ml lecithin and 2.5 mg/ml saffron extract) included particle size of 82 nm, polydispersity index of 0.4, zeta potential of -27.6 mV and encapsulation efficiency of 90.1% with stability of 99%. After 20 min, produced nanoliposomes were able to preserve 40% of the saffron extract at 72 °C (p < 0.05).

Nanoliposomes are good carriers to preserve medicinal compounds of saffron and can be used to produce functional products with mild processing.

 Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. Therefore, this study focuses on comparison of the extraction of astaxanthin from shrimp (Fenneropenaeus merguiensis) and Gammarus (Pontogammarus maeoticus) under soaking conditions for 24 hours with organic solvent (combination of ethanol with ethyl acetate), green solvent (microemulsion of ionic liquid in water) and vegetable oil (sunflower oil). Ionic liquid microemulsion in water is considered a newnovel solvent for astaxanthin extraction. Determination of density, conductivity and diameter were the characteristics of microemulsion test. In extraction,Solvent to sample ratios of 5x, 12.5x and 20x were used for the extraction and compared with the control sample.

merguiensis and P. maeoticus With species approval were procured from Persian Gulf Ecology Research Institute (Iran). Commercial astaxanthin (>98 % purity), α-diphenyl-β-picrylhydrazyl (DPPH), and butylated hydroxytoluene (BHT) were procured from Sigma-Aldrich (USA). The HPLC grade ethanol, propanol, ethyl acetate,, tributyl octyl phosphonium bromide, Triton X-100, and n-butanol were obtained from Merck Chemicals Co. (Germany). Refined sunflower oil which was antioxidant-free, was also purchased from Hayat Company (Iran). The shell of F. merguiensis and P. maeoticus were carefully washed with distilled water, then freeze-dried (Christ-Alpha 1–4, LD freeze dryer, Germany) for 48 h at -50 °C. After sieving the powders with a laboratory sieve with a mesh smaller than 15 µm. The obtained powders were kept at Refrigerator. All experiments were done in the Food and Drug Administration Department of Hormozgan University of Medical Sciences.

 According to the results, the density of the microemulsion was determined in the range of 0.97151 g/cm3, its diameter was 15.8 nanometers and the conductivity was 312 microsiemens at 27.1°C. The results of astaxanthin extraction with different solvents in the comparison with control solvent were statistically significant (p< 0.05). According to the results obtained from the extraction of astaxanthin from two sources of shrimp and gammarus, shrimp was selected as the source with the highest amount of extracted astaxanthin. The use of green solvent (ionic liquid microemulsion in water) in a ratio of 12.5 times solvent to sample was also chosen as the optimal method. The amount of astaxanthin extracted under optimal conditions was 77.44 ± 1.09 mg/ml. The results of DPPH radical inhibition by extracted astaxanthin using ionic, oily and organic solvents compared to synthetic antioxidant BHT showed that the antioxidant activity increased with increasing the concentration of astaxanthin, but this increase was always lower than BHT.

In general, the results of this research show that the use of microemulsion based on ionic liquids is a suitable alternative to conventional methods in extracting and recovering astaxanthin from natural biological sources.

The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries.

The principal purpose of this study was to investigate the antioxidant ability of whey protein isolate-inulin mixtures and conjugates to inhibit the oxidation of purslane seed oil. The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. The reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. Functional properties of the samples, including emulsion stability, rheological behavior, and thermal stability were evaluated. Differential scanning calorimetry results showed that the glass transition temperature and denaturation temperature of the conjugates increased in comparison with other samples. The results of zeta-potential, particle size and emulsion stability indicated that the WPI-inulin conjugates were the most influential factor at stabilizing O/W emulsions compared with mixture samples. The oxidative stability of Purslane seed oil increased with increasing the incubation temperature of conjugates, so the emulsions stabilized by conjugates produced at 80°C showed lower levels of conjugated dienes and anisidine value. Results indicated that conjugation of WPI with inulin led to improved thermal stability, antioxidant capacity and emulsion stability of the samples.

This study aimed to introduce a beneficial cream containing Glycyrrhiza glabra extract/Malva mucilage, and Lactobacillus plantarum within 60 days of storage. First, Lactobacillus plantarum was coated with sodium alginate, and with Malva mucilage coated again. After the whipped cream was prepared, probiotic microcapsules (107 cfu/g) were added. Finally, dried Glycyrrhiza glabra extract (0, 5, 10, and 15%) and the Malva mucilage (0, 5, 10, and 15%) were added to the treatments to replace sugar and fat, respectively. In total, seven phenolic, flavonoid, and quercetin compounds including gentisic acid, caffeic acid, p-coumaric acid, ferulic acid, luteolin, apigenin, and sinapic acid were detected at the same concentration, and 20 µg/mL in licorice extract. The addition of licorice extract and Malva mucilage decreased the amount of total sugar, calories, and fat in treatments (p<0.05). Microbial contamination (Escherichia coli, Staphylococcus aureus, mold, and yeast) was not observed in all groups during 60 days (p>0.05). The probiotic survival results showed that the addition of licorice extract and Malva mucilage increased the survival of probiotic bacteria during 60 days (p<0.05). Sensory evaluation showed that high percentages of licorice extract (15%) and mucilage of Malva plant (15%) were not accepted by sensory evaluators. However, the sample of 10% licorice extract and 10 mucilage of Malva plant along with microcapsules were well accepted by consumers. This treatment is introduced as the best example of the study, which can show its beneficial effects on the consumer within 45 days with the highest sensory evaluation.

Probiotic bacteria are Gram-positive and negative-catalase with various characteristics including resistance to acid and bile salt conditions, antimicrobial characteristics, bacitracin production, and lack of capability for transferring genes resistant to antibiotics. These bacteria are a part of selected and useful bacteria in the digestive system, which leads to reinforcement of the body's immune system if they are adequately consumed (106-107 CFU/g). This research aimed to identify molecular identification and assessment of probiotic characteristics of lactic acid bacteria (LAB) isolates separated from the digestive and reproduction system of  Ross 308 broiler breeders.
Twenty Ross 308 broiler breeders were selected and samples of the vagina and ileum of them, and the cecum and feces of roosters were taken to separate LAB. The Gram and catalase test was used to approve the biochemical characteristics of LAB. The suspension containing each LAB isolate was harvested at 4  for five min (10,000×g) to assess the survival of the selected LAB isolated under conditions simulating the GI tract. Then, remained sediment in the buffer solution containing HCL (1N) reached to pH equal to two by eliminating the supernatant. After adding 0.1 % (w/v) pepsin to bacterial suspension, it was stored at 37  for three hours. After incubation, the pH of suspension with NaCl (1N) was reached to six. Then, tolerance to small intestine condition was evaluated in PBS solution (pH=7), containing Oxgall (0.3% w/v) and pancreatin (0.1% w/v) of washed suspensions of the LAB was mixed and incubated at 37 . Finally, the LAB isolate population was determined by consecutive dilution in sterile PBS and plate media on MRS agar compared to a blank sample (untreated). For molecular identification of dominant lactic acid bacteria, the DNA of the dominant lactic acid isolate was extracted by polymerase chain reaction (PCR) kit. Then, it was amplified using primers (44F; 1542 R) in temperature conditions. Afterward, for initial approval, PCR products were transferred to 1.5 % agarose gel and electrophoresis was performed in TBE buffer in the presence of positive control and negative control samples. The good diffusion method was used to determine the anti-bacterial effect of the selected LAB isolated against pathogenic factors. To assess auto-aggregation of the selected isolate, the cells obtained from its 24-hour culture were separated by refrigerated centrifugation (10 min, 4 , 6000×g) and was dissolved in phosphate buffer during two phases (pH=7.2) so that the obtained suspension had absorption equal to . Then, the suspension was put at the temperature of 37  for four hours. Then, the absorption of LAB isolate suspension in 600 nm was read. A combination of an equal volume of LAB isolates suspension and pathogenic bacteria were vortexed and incubated at 37℃ for four hours to assess auto-aggregation of isolate. The surface part of the suspensions was read at 600 nm and calculated. About 200 µl of 24 h culture of selected LAB was added to four mL of 1 % MRS agar medium to evaluate the selected LAB isolated antibiotic susceptibility. This combination was overlaid on plates containing 1.5 mL of 1.5% MRS agar, and then, discs of antibiotics including Ampicillin, Gentamicin, Streptomycin, Cefazolin, Ciprofloxacin, Penicillin, Cephalothin, Imipenem, Novobiocin, Clindamycin, Vancomycin, Ceftriaxone, and Nalidixic acid was placed on each plate. After 24 h of incubation at 37℃, the diameter of the inhibition zone (mm) was measured and reported as resistant, relatively sensitive, and sensitive. To consider the capability of hemolysis of blood, LAB isolate was streaked on the surface of a blood agar plate supplemented with 5% sheep blood. After 48 h of incubation at 37℃, the plates were considered in terms of diameter inhibition zone creation and color change in the medium.
The results of the sequencing test led to the identification of Levilactobacillus brevis. The predominant LAB isolated from the gastrointestinal tract (GIT) and reproductive tracts of Ross 308 broiler breeders and L. brevis isolated from the ileum (82.00%) (P<0.05) in the simulated conditions of the GIT compared to the L. brevis isolated from other parts GIT and the reproductive system had more survival than acid and bile. Examining the anti-bacterial effect of the aforementioned isolate showed that the L. brevis bacterium had an inhibitor influence on Shigella dysentery bacteria (87.00%) and Staphylococcus aureus (81.25%). In addition, the highest and the lowest characteristics of co-aggregation of this isolate were observed against Listeria monocytogenes (46.00%) and Salmonella typhimurium (38.00%). This isolate had 43% auto-aggregation characteristics and no hemolytic activity. Assessing antibiotic resistance of LAB isolate showed that the biggest diameter of inhibition zone of bacterium (23.5 mm) was related to Imipenem that had no significant difference with Ampicillin (22.5 mm) and Vancomycin (22.5 mm) and its lowest value (12 mm) was related to Ceftriaxone that had no significant difference with Gentamicin and Cephalotin. The results of this study showed that L. brevis bacterium can be used in the nutrition of broiler breeders as a probiotic bacterium.
The use of probiotics in the feeding of Ross 308 broiler breeders may eliminate the public health concerns of antimicrobial resistance development to some extent, as this could replace the use of antibiotics. According to antimicrobial characteristics, antibiotic resistance, hemolytic activity, auto-aggregation, and co-aggregation of predominant LAB isolate, it can be concluded that L. brevis can be useful and applicable as a probiotic supplement in producing food and pharmaceutical products for broiler breeders.

Camel milk has many nutritional and therapeutic properties. Additionally, due to the absence of beta-lacto globulin, it does not cause allergic reactions. Phenylketonuria is a hereditary metabolic disease that unable to metabolize the amino acid phenylalanine. The most severe clinical complication of this disease is irreversible mental retardation. Nowadays, using food sources without phenylalanine is the only way to cure. The aim of this research was to produce spray dried low-phenylalanine whole camel milk in a laboratory scale with optimum flow ability to be used in the diet of these patients.

Fresh camel milk was prepared from dromedary camels (Golestan, Iran) and its amino acid phenylalanine (Phe) content was measured by HPLC method. Then, whole camel milk was hydrolyzed by using two types of protease (Aspergillus oryzae and papain) in three different ways. The optimum method for removing the amino acid phenylalanine from whole camel milk was determined by calculating and comparing the analysis of variance of the removal efficiency of phenylalanine. This low-Phe sample was dried in a spray dryer with three variables parameters of inlet temperature in three levels 120, 140 and 160°C and feed flow rate in three levels 400, 600 and 800 mL/min and air flow rate in three levels 15, 20 and 25 m3/h. The experimental design in the drying stage was response surface method (RSM) and Box-Benken experimental design.

The results showed that by using the combined method of two enzymes of Aspergillus oryzae and papain with equal amount and using activated carbon of 0.9 gr/gr protein, a 99.33% decrease in the amino acid content of phenylalanine was observed in whole camel milk. The sample of hydrolyzed camel milk with the lowest amount of Phe was used in a spray dryer at three temperatures from 120 to 160°C and three feed flow rates from 400 to 800 mL/min and three air flow rates from 15 to 25 m3/h. The results showed that the parameters used in spray dryer had significant effect on the flow ability characteristics of low-Phe whole camel milk powder produced in the research including bulk and tapped density, filling and emptying repose angles, dispersibility, wettability, cohesiveness, Particle size distribution and color parameters.

Analysis of variance (ANOVA) of the results showed that the effect of inlet temperature parameters on bulk and tapped density of low-Phe camel milk powder was significant (P>0.05). The highest bulk and tapped density related to the sample was dried at 120°C and the feed flow rate of 600 mL/min and the air flow rate of 25 m3/h (520 and 630 kg/m3, respectively) And the lowest of them was 172 and 340 kg/m3 for the sample was dried at 140°C, feed flow rate of 800 mL/min and air flow rate of 15 m3/h. The Carr Index of low-Phe camel milk powder showed that the sample was dried at 160°C and a feed flow rate of 600 mL/min and an air flow rate of 20 m3/h had very good flowability. The same sample according to Hassner's Ratio was very good powder. The angle of repose of filling was directly related to the cohesiveness of powders, so that the angle of repose of filling increased with the increase of cohesiveness. The falling repose angle was also inversely related to the flowability of the samples, and by reducing the repose angle, their flowability was done more easily. Increasing the inlet temperature of the spray dryer also increased the size of powder particles and the amount of a* and b*, while the amount of l* of the sample of whole camel milk powder decreased.

Rice is one of the essential food items; the agricultural residue obtained from it is rice husk. Most of the rice husk ash (87-98%) is composed of silica. Application of rice husk as a raw material for the synthesis of silica, compared to other methods, reduces environmental pollution and energy consumption. It is also economically viable due to its low cost. Silica is used as a nanocarrier in the nanoencapsulation of bioactive and pharmaceutical compounds due to its unique properties, such as its high specific surface area and uniform porosity. For this purpose, mesoporous silica nanoparticles were synthesized from rice husk by heat degradation at three calcination temperatures of 400, 600, and 800°C and glycerol mixing temperatures of 200, 225, and 250°C. Calcined silica at 600°C and 200°C glycerol were considered the optimal samples. This sample had a high purity (containing 94.07% silica) and an amorphous structure (2θ=22). The response surface method (RSM) was used to determine the optimal sample. Moreover, its particle size was 252 nm, as determined by dynamic light scattering. In addition, its specific surface area was high (51.653 m2 g-1).

Essential oils include low solubility, poor bioavailability and rapid release, which may limit their use as bioactive compounds in foods and medicine. Nanoencapsulation can preserve inherent qualities of essential oils and improve their physicochemical characteristics and health benefits. Focus of the present study was on the loading of essential oils from Zataria multiflora in pickering nanoemulsions, nanoparticles and nanophytosome. In addition, the present study assessed how these systems affected their physicochemical characteristics and antioxidant and antimicrobial activities, compared to free-essential oils.

Encapsulation of Zataria multiflora Boiss essential oil in nanocarriers as a novel phytoconstituents delivery system was carried out using three various methods. Physicochemical characterization of nanocarriers was studied using dynamic light scattering, Fourier transform infrared spectroscopy, field emission scanning electron microscope, confocal laser scanning microscopy, optical microscope and antioxidant activity. The minimum inhibitory and bactericidal concentration assessment effects against Listeria monocytogenes at 24 h and temperatures (10, 25 and 37 °C) were investigated. Encapsulated Zataria multiflora Boiss essential oil with subinhibitory concentrations (0.25, 0.5 and 0.75) in hamburger formulation was selected as a food model for chemical, microbiological and sensory evaluation.

In general, this study compared three types of biocarriers with free essential oils. Primarily, nanophytosome showed promising results in delaying oxidation and in antimicrobial and sensory assessments, compared to two other nanocarriers. In conclusion, essential oil nanophytosomes of Zataria multiflora Boiss include the potential as an efficient natural food preservative.

Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin-containing nanoliposomes coated with chitosan by thin-layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin-free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements.

Today, Pickering emulsions, as the most stable type of emulsion, have been widely accepted for use in various food, pharmaceutical, and cosmetic products. The common use of biopolymers such as proteins and polysaccharides as stabilizing or thickening agents in the formulation of these emulsion systems, due to their inherent functional characteristics, easy preparation, nutritional value, biodegradability, and biocompatibility, encourages researchers to design new hybrid Pickering stabilizers with enhanced functional properties. Therefore, in the present study, the fabrication of sodium caseinate/soy soluble polysaccharides conjugate nanoparticles and the potential of these novel emulsifiers to stabilize the Pickering emulsion was investigated.

Materials and methods:

First, sodium caseinate/soy soluble polysaccharides conjugates (NaCS/SSPS) with a protein/polysaccharide ratio of 9 to 1 were produced through the Maillard reaction using the dry heating method under optimal conditions (temperature of 60 oC and 75% relative humidity ), and after confirming the formation of covalent binding between NaCS and SSPS via attenuated total reflectance-Fourier transform infrared spectroscopy, the conjugate capability to create a stable emulsion was studied, and compared to native biopolymers. Then, to produce NaCS/SSPS conjugate nanoparticles (Pickering stabilizer), ultrasonic pulse treatment was applied (400 W- 28 minute) and two important features of particle size and their wettability were measured. In the following, the potential of Pickering emulsion formation using NaCS/SSPS conjugate nanoparticles was characterized and the stability of obtained emulsions was compared to that of untreated NaCS/SSPS conjugates.

The formation of covalent binding between NaCS and SSPS and structural changes of NaCS during conjugation reaction were detected through attenuated total reflectance-Fourier transform infrared spectroscopy. Increased physical stability against creaming was observed for emulsions stabilized by conjugates when compared with those produced by the native biopolymers. In addition, differential scanning calorimetry results showed that the thermal stability of NaCS was significantly increased by glycosylation reaction. Based on the dynamic light scattering and contact angle measurements, the ultrasonic treatment led to a significantly decreased particle size and an increase in their wettability, which allowed the creation of a high stable Pickering emulsion. The enhanced wettability of the NaCS/SSPS nanoparticles was achieved by exposing the hydrophobic sections hidden within the conjugate structure.

Owing to the successful fabrication of high stable Pickering emulsion using the hybrid nanoparticles produced by combining two techniques of conjugation and ultrasonic method, it can be suggested to employ NaCS/SSPS conjugate nanoparticles for the manufacture of Pickering emulsion delivery systems for bioactive compounds.

Among the types of heat exchangers, shell and tube heat exchangers are the most common heat exchange equipment. The energy efficiency of a heat exchanger can be increased by improving the heat transfer properties. Nanofluids are a Colloidal suspension of nanoparticles are in a base fluid.The nanoparticles used in nanofluids are usually made of metals, oxides, carbides, or carbon nanotubes. The heat transfer rate is affected by the thermophysical properties of the nanofluid, which increases with the increasing volume of nanoparticles in the base fluid. Nanofluid properties are affected by nanoparticle concentration, purity level, and variable structure. The main purpose of this paper is to provide an overview of the use of nanofluids in shell and tube heat exchangers to increase heat transfer coefficients and simulate the parameters affecting the flow and heat transfer to predict temperature distribution, velocity, and pressure drop in different parts of the heat exchanger.

In this study, Camsol multiphysicas simulation software version 6 was used to build a computational model of shell and tube heat exchanger to simulate temperature, velocity, and pressure drop changes in the heat exchanger. Hot nanofluid (353.15 ° K) enters the tube and water (298.15 ° K) enters the shell. The role of geometry parameters used on heat transfer rate has been investigated and presented. The temperature and total heat transfer characteristics of the pipe wall are calculated and designed for theoretical, experimental, and numerical methods using the K- ɛ heat transfer model.

By performing a computational fluid dynamics study, and calculating the desired values of each of the studied parameters, a good agreement was obtained between the computational fluid dynamics study and experimental results. The results of temperature, velocity, and pressure drop counters show that the addition of nanoparticles to the fluid can effectively increase the thermal conductivity of the fluid the temperature of the added nanoparticles are directly related to the thermal conductivity ratio. The velocity changes in the shell are very small and in most areas of the shell, the speed according to numerical calculations and according to the colored guide bar is about 0.05 meters per second, but at the points of collision of the current with the baffles and inlet and outlet values are different and between 0.15 to 0.2 meters. Is seconds. From the numerical results, it can be seen that the velocity values in the vicinity of the walls are very low, which is due to the strong friction gradient. Examining the temperature-related contours, it can be seen that the heat transfer is not uniform throughout the length of the exchanger and the decrease in temperature in the direction of flow is visible.

The use of alumina nanoparticles in the base fluid by 4% increased the average output temperature by 0.9 degrees in a passing cycle of the system, which increases more and more with the repetition of this cycle. According to the pressure drop contour, the pressure drop of nanofluids is much higher than the base fluid and the pressure drop increases with increasing the concentration of nanofluid.

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

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

One of the most widely used cheeses in Iran is UF white cheese. The presence of nutrients in different types of cheese, make that susceptible to the growth of various microorganisms. Therefore, the use of preservatives to maintain the quality of this high-consumption dairy product is inevitable. In this study, the effect of concentrations of 0.3 and 0.5% aqueous and methanolic extracts of Spirulina platensis on growth inhibition of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli and also the effect of these extracts in preventing the growth of A.flavus in the UF white cheese has been investigated during 60 days of storage of the product in the refrigerator. In addition, the effect of extracts on texture, taste, color and overall acceptance of the product was evaluated. According to the results, a significant inhibitory effect (p≤0.05) of concentrations of 0.3 and 0.5 aqueous and methanolic extracts was observed on Listeria monocytogenes and Escherichia coli from the 15th day of the storage period and on Staphylococcus aureus from the 30th day of the storage period. The antibacterial effect of 0.5 concentration of methanolic extract was significantly higher than other treatments (p≤0.05). All treatments had a significant antifungal effect on Aspergillus flavus strains (p≤0.05). According to the results of the present research, the used extracts did not have a significant adverse effect on the sensory characteristics of the cheese samples, although the concentration of 0.5 methanolic extract insignificantly decreased the quality of the sensory characteristics of the cheese samples. In general, it can be said that concentrations of 0.5 aqueous extract and 0.3 concentration of methanolic extract of Spirulina platensis can be used as natural preservatives in UF white cheese.

Proteins are sensitive to environmental stresses, which limits their nutritional applications. Millard reaction leads to increases the functional and biological properties of proteins.Whey protein isolate has a wide range of applications in the food industry, but is sensitive to to the certain environmental conditions and its functional properties are reduced. Inulin is a water-soluble polysaccharide widely used in the food and pharmaceutical industries.The aim of the present study was to prepare and compare the mixture and conjugate of whey protein isolate-inulin, different weight ratios of protein-polysaccharide (1:1, 1:2 and 2:1) and investigate their functional properties.

Glycation via Maillard reaction (MR) done at 60 ◦C and a relative humidity of 79%, during 24 h. In this regard, polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FT-IR) was performed to confirm the Millard reaction, and also evaluated DPPH free radical scavenging activity, (DSC), emulsifying activity index and emulsion stability index as well as viscosity.

The results of SDS-PAGE patterns and FT-IR validated the occurrence of the Maillard reaction between whey protein isolate and inulin. Also, the results indicated that the whey protein isolate and inulin conjugates have better functional properties than natural proteins and mixture of the whey protein isolate and inulin. Whey protein isolate - inulin conjugates at ratio of 2:1 showed higher emulsifying activity index, emulsion stability index and antioxidant activity, whereas the emulsions formed by conjugated whey protein isolate - inulin at ratio of 1:2 showed the highest viscosity.

Whey protein isolate glycation via Maillard reaction improve the thermal stability, antioxidant activity and emulsion stability of samples. The Maillard reaction is an effective process of improving the functional properties of proteins, so It causes the widespread use of whey protein isolate in food industry. The Maillard reaction conjugates of whey protein isolate and inulin have been used in food products such as mayonnaise and salads dressing, dairy products and diet products.

Whey protein isolate glycation via Maillard reaction improve the thermal stability, antioxidant activity and emulsion stability of samples. The Maillard reaction is an effective process of improving the functional properties of proteins, so It causes the widespread use of whey protein isolate in food industry. The Maillard reaction conjugates of whey protein isolate and inulin have been used in food products such as mayonnaise and salads dressing, dairy products and diet products.

Technological advances in the food industry have led to development of various processing methods to increase the shelf life of fruit and products divided from fruit to ensure access to them during the year, even for seasonal fruits. The conventional heating method causes undesirable changes in the final product such as color changes, unpleasant taste and degradation of Ascorbic acid. The Aim of this study was to investigate the effect of microwave processing as an alternative the conventional method on the physicochemical properties of orange juice.

All chemicals used in this study were purchased with High-Purity from reputable companies. Jaffa orange was purchased from the local market in Gorgan (a city in north of Iran). Effect of continuous flow microwave treatment (MW) on physicochemical and qualitative properties of orange juice including vitamin C, browning index (BI), turbidity, cloud value, soluble solids (Brix), acidity, viscosity and pH of orange juice (com up time “CUT” phase) was evaluated. All indices were monitored until the end of the Holding phase (inactivation of PME to 90%).

Results of the experiments showed that various temperature treatments at full power microwave (900 W) caused a slight decrease in pH and a slight increase in acidity and Brix during the CUT phase (p <0.05). But no significant change was observed in these parameters at Holding phase (p> 0.05). All spectrophotometric parameters of juice including browning index, turbidity and cloud value was raised after exiting from microwave (CUT phase) with increasing in temperature (p <0.05). These parameters increased slowly until the end of the Holding phase. Increasing in temperature to the CUT phase; the viscosity was decreased significantly at high temperatures (70 and 80 ° C) and no significant change was observed after the CUT phase. Vitamin C raised with increasing in temperature in all thermal treatments. The degradation rate was high (at 80 ° C) at the Holding phase. Different thermal treatments caused 70 to 80% decline in PME activity during CUT phase.

Continuous flow microwave heating is an emerging technology that can potentially be used to heating of liquid foods. Microwave aid processing of orange juice is an effective method to inactivating of PME enzyme, through significant increasing in degradation rate. The results showed that increasing in temperature, enhanced the browning index, turbidity and cloud value. Different treatments had no significant effect on the Brix, acidity and pH in the holding phase. On the other hand, increasing in temperature, enhanced the rate of vitamin C and PME degradation.

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE-loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature.

Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.