فاطمه شهدادی

To extract active ingredients of herbal, several methods including soxhlet and maceration or new technologies such as microwave and ultrasound are being used. The aim of this study was to evaluate the efficiency of ultrasound in extraction of phenolic, antimicrobial and antradical compounds of leaf, root and fruit of Capparis spinosa L. Optimization by response surface method was considered using time factor (10, 25 and 40 minutes) and sound intensity (40, 70 and 100%) with alcoholic solvent (ethanol 76%) was considered. The results showed ultrasound power was more effective factor than time. By increasing of ultrasound power and the time of extraction yield increased. The optimum conditions for alcoholic extraction of antioxidant and antimicrobial compounds were extraction time of 36 min and ultrasound power of 91 percent. In these condition, total phenolic content was obtained 25.47, 17.24 and 23.63 mg/g in leaf, root and fruit, respectively and IC50 was 9.13, 40.20 and 45.30 µg/mg in leaf, root and fruit, respectively. The minimum inhibitory concentration for Bacillus cereus was obtained 1.07, 2.15 and 8.02 mg/ml in leaf, root and fruit, respectively and minimum bactericidal concentration was 1.41 and 8.62 mg/ml in leaf and root. Minimum bactericidal concentration for Bacillus cereus was obtained 12.5 mg/ml in fruit. In general, it was found that alcoholic extracts obtained by ultrasound method had significant phenolic compounds and with increasing time factors and sound intensity, the extraction of antimicrobial compounds from leaves, roots and fruits of plants increased.

Beetroot (Beta vulgaris L.) is a good source of dietary fibers, minerals, vitamins, antioxidants, betalains and phenolic compounds. Drying is one of the oldest ways to preserve food and increase its shelf life. Drying with normal methods causes a lot of damage to the flavor and nutrients due to the long time of the drying process and high temperature. Drying with microwave can significantly remove these disadvantages. The use of microwaves in drying significantly reduces the process time and improves the reabsorption and shrinkage characteristics of the product. Foam \mat drying is a new method that takes place in a shorter and faster time than the traditional method of drying with hot air. This method is used to dry liquid or semi-liquid food such as fruit juice and fruit puree or vegetables. The subject of this research is to produce beetroot powder using the foammat method in order to improve the nutritional value and increase the shelf life.

15 treatments were defined using Design Expert version 11 software and considering three independent variables [maltodextrin (MD), milk protein concerate (MPC], microwave power). The foam produced from maltodextrin and MPC with the same concentration (0-10%) was dissolved in 100 ml of distilled water and then added to 200 g of chopped beet pulp and the mixture and prepared foam was spread in a special tray with a thickness of 1 cm. Drying operation was done in a microwave with power intensity (400-800). Then the produced powder of beetroot was evaluated in terms of some physicochemical characteristics and the responses of the treatments were analyzed by the response surface method (RSM) and the central composite design (CCD) and the optimal sample was obtained.

Due to the limitations in the use of chemical compounds, one of the alternative methods is to use natural compounds in the storage of products. Therefore, the present study was performed to investigate the effect of Aloe vera gel (at a concentration of 100%) and different levels of lemon peel essential oil (0, 100, and 150 μl/l) on some physicochemical and qualitative characteristics of apricot fruit (Nouri cultivar) during three storage period (1, 10 and 20 days) was conducted as a factorial experiment in a randomized complete base design with 3 replications. In each storage period, weight loss percentage, total soluble solids (TSS), titratable acidity (TA), flavour index, vitamin C, pH, fruit shelf life and total count of mold and yeast were examined. The results showed, the highest weight loss was related to the control (without aloe vera gel and essential oil) treatment on the twentieth day after fruit storing. The highest flavor index was related to the treatment composition of Aloe vera gel coating on the tenth day. The highest amount of vitamin C was related to the treatment composition of Aloe vera gel coating and 100 µl / l of essential oil of lemon peel on the tenth day after storing. The number of molds and yeast colonies was observed in the control treatment and the lowest growth rate of molds was observed in the Aloe vera gel treatment with 100 μl / l of lemon peel essential oil .In general, the use of aloe vera gel with 100 μl / l of essential oil of lemon peel as a natural combination improved the quality characteristics of the apricot fruit (Nouri cultivar) in tenth days after fruit storing by an increase to the TSS, and vitamin C, and reduced to weight loss and growth of microorganisms. Therefore, these compounds can be introduced as a suitable method in the post-harvest technology of this fruit.

The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese. Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts. The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control. The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value.

Fruit leathers are nutritious products that are made by dehydrating a thin layer of fruit puree or juice under specific conditions. The aim of this study was to investigate the effect of various plant components (pistachio, walnut, sesame, hemp and moringa leaves) on the physicochemical, sensory and antioxidant properties of plum leather. The amounts of 5% of these components were added to the plum leather formulation and the pH, total acidity, vitamin C content, color indices, mechanical property (rupture force), phenolic compounds, antioxidant activity, and sensorial properties of these treatments were compared with control. The results showed that the lowest pH (3.0) and the highest acidity (4.2% w/w) and vitamin C content (210 mg/100 g) were related to the control. Addition of different plant components increased the pH and decreased total acidity. Adding these components to plum leather increased the phenolic compounds and antioxidant activity of samples and the highest amount of phenolic compounds (1024 mg/100 g) and anti radical activity (52%) were observed in treatments with sesame powder. The highest amount of rupture force was related to the control (25.4 N). Other treatments did not show a significant difference in terms of rupture force (P> 0.05). In terms of sensorial characteristics, the highest overall acceptance was obtained by control and the samples containing pistachio and moringa leaves. Addition of these components decreased the brightness (L *) and yellowing (b *) indices and increased a * index compared to the control. In general, the results of this study showed that the addition of plant components, in addition to creating new leather formulations, increases their antioxidant properties and nutritional values.

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

The aim of this study was to compare the vacuum production of barberry (Berberis vulgaris)  leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed.

Date paste is one of the important date by-products that has found many applications in the food industry in recent years.In this study, the effect of different concentrations of Aloe vera gel (0, 10, 25 and 50%) on the physical, sensory and microbial properties of date paste produced by two methods of using steam and boiling water were evaluated.Characteristics of date paste such as shelf life, moisture content, sensory properties, rheological properties and microbial quality (total bacterial count and mold and yeast) were determined during storage at 5 °C.The results showed that the maximum shelf life in 10 and 25% Aloe vera gel treatments prepared by steaming method (10 and 9 days, respectively) and the lowest shelf life in 50% Aloe vera treatment beyond prepared with boiling water and control (2 days) were observed. Increasing the storage time did not show a significant effect on the moisture content of date paste samples, but with increasing the percentage of Aloe vera, the moisture content increased in both methods. Sensory characteristics were affected by the treatments and the highest scores related to 10% Aloe vera treatment prepared by steaming method. Samples produced with higher concentrations of Aloe vera received lower sensory scores than other treatments. The results showed that using Aloe vera gel reduced the total counts of bacteria, molds and yeasts. By increasing Aloe vera gel, the viscosity of the samples decreased. The viscosity of samples prepared by steam was higher than the samples prepared by boiling water. The lowest viscosity was related to 50% Aloe veratreatment and boiling water.In general, the results of this study showed that the use of Aloe vera gel in lower concentrations (about 10 and 25%) improves the physical and sensory properties of date paste and can increase the shelf life of date paste.

This study was performed to evaluate the different levels of celery puree on the physicochemical properties and viability of probiotic bacteria in yogurt. The results showed that at the end of the storage period, the highest pH was observed in the sample containing 10% celery. With increasing the storage period, the acidity increased and the highest and lowest acidity at the end of the storage period was observed in control and treatments with 10% celery, respectively. Yogurt samples containing 10% celery showed the lowest serum separation rate and control samples showed the highest. In the case of sensory properties, treatments with 10% celery obtained the highest scores of taste, odor, texture and general acceptance. The highest and lowest color scores were related to the treatment containing 5% of celery and control, respectively. Evaluation of rheological properties showed that in all samples, the viscosity decreased with increasing shear rate and samples containing 10% celery have a higher viscosity than other samples. At the end of the storage period, the highest vaiability of probiotic bacteria was observed in yogurt samples containing 10% celery. According to the results of this study, probiotic yogurt containing celery can be introduced as a useful product due to its desirable sensory and probiotic properties.

In this study, experiments were carried out on six native medicinal plants of Jiroft (Thymus vulgaris, Satureja hortensis, Mentha piperita, Salvia officinalis, Rosmarinus officinalis and Achillea millefolium). Essential oils were obtained from the aerial parts of plants by hydro-distillation and analyzed by gas chromatography using mass spectrometric detection. The results showed that the highest amount of total phenolic compounds was related to Mentha piperita, Salvia officinalis sage essential oils (18.1 mg gallic acid/ ml) and the lowest amount of phenolic compounds was related to Satureja hortensis essential oil (4 mg gallic acid/ ml). Salvia officinalis essential oil had the highest percentage of free radical scavenging of DPPH in all concentrations and Satureja hortensis essential oil had the lowest. Chemical composition of the essential oils by GC/MS showed one common chemical compound of alpha-pinene was found in all the oils. Major composition oil of salvia officinalis were campher (33.60%), alpha-thujone (25.45%), 1,8-cineol (13.83%), alpha-pinene (7.01%) and beta-pinene 6.49%) while those of Achillea millefoliom were 1,8-cineol (24.37%), carvacrol (15.57%) and gama-terpinene (9.63%). Major composition oil of Thymus vulgaris were Thymol (56.23%), gamma-Terpinene (14.59%) and Cymene (13.49%) and those of Satureja hortensis L. were carvacrol (54.16%), gama-terpinene (28.87%) and Cymene (8.74%). Major composition oil of Mentha piperita were Menthol (40.34%) and Menthone (29.57%) and those of Rosmarinus officinalis were Verbenone (16.93), α-pinene (15.48), Camphor (11.99%) and Bornyl acetate (10.32%). In this study, it was found that the essential oils of all studied plants had phenolic compounds and antioxidant activity and could be used as natural antioxidants in the food and pharmaceutical industry.

In the current century, extensive research has been carried out on medicinal plants, and drugs of natural origin have opened new horizons for the community of doctors, pharmacists and researchers. The aim of this study was to investigate the effect of different solvents on the percentage of free radical scavenging DPPH and antioxidant activity of native medicinal plants in Jiroft city and six native plants (Achillea millefoliom, Thymus vulgaris, Satureja hortensis, Ziziphora Clinopodioides, Mentha piperita and Rosmarinus officinalis) were sampled for testing. Extraction of the aerial parts of plants was performed using 80% methanol, 50% ethanol, acetone 100% and hexane 100% solvents. The extraction time was 24 hours at ambient temperature using a stirrer. The amount of antioxidant activity was measured using 2 and 2 diphenyl-1-pyrrolidrazyl, DPPH free radical inhibitory concentration. Among the studied solvents in all six plants, the extracts extracted with 80% methanol solvent had the highest and the hexane solvent had the lowest free radical adsorption. Among the studied plants, peppermint extract with all four solvents (methanol IC50: 20.9 ppm, ethanol IC50: 34ppm, acetone IC50: 44.2ppm, and hexane IC50: 49.19ppm) had the highest antiradical activity and Ziziphora Clinopodioides (methanol IC50: 1090.78ppm, ethanol IC50: 1209.3ppm, acetone IC50: 1439.23ppm and hexane IC50: 1898.7ppm) had the lowest anti-radical activity. The findings of the present study showed that all the 6 studied medicinal plants had anti-radical properties and using 80% methanol extracts of these plants can be used as an antioxidant in various industries.

In this study, phenolic compounds, anti-radical, antibacterial activity (against Staphylococcus aureus and Bacillus subtilis) and anti-mildew (against Aspergillus flavus and Aspergillus parasiticus) essential oil of rosehip extract were studied. Phenolic compounds and antioxidant activity were determined by Folin Siocalto methods and free radical scavenging of DPPH, respectively. The antibacterial and antifungal effect of pulp extract from rose water was tested by serial dilution titration method to determine the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal concentration (MFC). The results showed that the amount of phenolic compounds in total pulp essential oil obtained from rose water was 110.55 mg gallic acid / ml of essential oil and IC50 was 82.5 μl / l. With increasing the concentration of essential oil, the percentage of removal of DPPH free radicals increased and the concentration of 1000 ppm of essential oil had 92.4% of the free radical scavenging activity of DPPH. In the study of the effect of essential oil on microbial properties, it was found that it has an inhibitory effect on Staphylococcus aureus and Bacillus subtilis, but this inhibitory effect is much less compared to the two antibiotics streptomycin and penicillin. It was also observed that the essential oil of rose-hip extract has a good inhibitory effect against Aspergillus flavus mold, which is equivalent to the antibiotic nystatin and much better than the antibiotic fluconazole, and has inhibitory effects against Aspergillus parasiticus mold. It has twice the inhibitory effect of the antibiotic fluconazole and half the antibiotic nystatin

Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine.

In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mozafati) were dried by two methods (sun and oven dried), then their extracts were obtained using methanol (80%), ethanol (50%) and hot water on solvents at 6, 12 and 18 hours of extraction. The amount of phenolic compounds using Folin-Ciocalteu method, antioxidant activity by DPPH method and soluble fiber by AOAC standard analysis method were determined.

The results showed that the highest amount of phenolic compounds and antioxidant activity were obtained in Mordasang cultivar by sun drying method, methanol of 80% and 18 hours of extraction time respectively (10.08,93.38%) , in Kaluteh cultivar by sun drying method, hot water extraction and 12 hours of extraction time, respectively (8.03,87.94%) in Khanizi cultivar by oven drying method, ethanol of 50% and 18 hours of extraction time respectively(7.36, 71.91%)  and in Mazafati cultivar by sun drying method, methanol of 80% and 12 hours of extraction time, respectively (8.48, 88.95%). The highest and lowest amount of insoluble fiber were observed in Mordasang cultivar by sun drying method and Mozafati cultivar by sun drying method, respectively. The highest and lowest amount of soluble fiber were related to Kaluteh cultivar by sun drying method and Khanizi cultivar by oven drying method.

In general, this study showed that the seeds of different date cultivars in the Jiroft region, despite having anti-radical properties and rich in natural antioxidants, are affected by variety and drying method.

Microalgae are natural nutrients that can be used to develop new foods. Spirulina platensis is one of the most important microalgae that the World Health Organization has identified as «superior food» on Earth, as well as «the best solution for tomorrow». In this study, ethanol and methanol extracts and powder of Spirulina platensis microalga were added to bulk bread formulation and its effect on the physio-chemical properties of bread was investigated. The results showed that the addition of spirulina to bread formulation increased the pH. The highest amount of water activity was observed in methanol extracts of spirulina. Other treatments showed no significant difference in terms of water activity. The use of Spirulina in bulk bread reduced bread firmness at the end of the storage period compared to control treatment and played an important role in controlling the staling of bread. In general, the results of this study showed that spirulina powder had the greatest role in decreasing the Firmness Whereas, methanol extract had the highest moisture retention during storage but due to the dark green color in the samples containing microalgae powder, the use of the extract is recommended.

In recent years, the tendency to use antimicrobial films and coatings has increased, which has increased the quality, safety and shelf life of food. In this study, basil seed mucilage coating containing different concentrations of Caraway extract (0, 1, 2.5 and 5%) was used to increase the shelf life of lactic cheese. Cheese samples were subjected to various microbial, physicochemical and sensory tests. The results of physicochemical evaluation showed that with increasing the storage period, moisture content and pH decreased and acidity increased in all coated cheeses. Sensory evaluation of lactic cheeses showed that the aroma, taste and overall acceptance of coated cheeses containing lower concentrations of Caraway (1 and 2.5%) were better compared to the control sample, while in coated cheeses Containing high concentrations of the extract (5%) due to the negative effect of Caraway extract on the organoleptic properties of cheese, the overall acceptance was significantly reduced. Coating with basil seed mucilage and Caraway extract significantly reduced the total count of bacteria and molds compared to the control sample.  Also, the total microbial count and the number of mold and yeast in all samples increased over time and this increase was more in the control sample. In general, it can be concluded that the oral coating of basil seeds mucilage containing Caraway extract can be used in food packaging systems, especially for lactic cheese.

Nowadays, use of plants in the synthesis of metal nanoparticles, which have antimicrobial activity, is considered. The aim of present study was evaluating biosynthesis of silver nanoparticles from aqueous extract of rosemary and then investigating the effect of these nanoparticles and mancoseb toxin on soft rot bacteria isolated from carrots, potatoes and onions during storage. The biosynthesized silver nanoparticles were analyzed by ultraviolet and FTIR spectroscopy. Soft rot bacteria were isolated and identified using selective and specific culture media from carrots, potatoes and onions. A pathogenic isolate from each sample with the highest pathogenicity was selected for the tests and their minimum inhibitory concentration (MIC) was evaluated against the experimental treatments. The MIC of the pathogen isolates against the 2580 mg/ml of silver nanoparticles and 1000 ppm of mancoseb were 88.88% and 100%, respectively. The mean percentage of vegetable contamination with pathogen isolate in the presence of silver nanoparticles in the third month of storage was 70%, 80% and 70% for onions, potatoes and carrots, respectively, and average percentage of vegetable contamination with pathogenic isolates in the combined control of bacteria with silver nanoparticles and mancoseb toxin at the third month of storage for onion, potato and carrot were 45, 40 and 40%, respectively. According to obtained results, the combined control of biosynthesized silver nanoparticles and Mancoseb can be used to control of soft rot bacteria in carrot, potato and onion.

Nowadays, the food industry is looking for new technologies to increase the shelf life of various products. Furthermore, as consumerchr  s demand for more “healthier” meals (free of conventional chemical preservatives) has increased in the last decade. In this study, edible sago starch coating containing leave extract of Withania Somnifera (0.125 and 0.25 mg/ml, 1 and 2 times MIC, respectively) was applied onto chicken fillet to extend its shelf life at 4 ˚C. Examination of coated chicken fillets showed that active film of sago starch inhibited the microbial load (aerobic bacteria, coliform and Staphylococcus aureus bacteria) of chicken fillets. The results of chemical analysis of chicken fillet also showed that the coated samples had less volatile nitrogen compounds, thiobarbituric acid index and peroxide value than control. In general, the results of this study showed that the edible film produced from sago starch containing Withania Somnifera extract increases the shelf life of chicken fillets.

In this study, the effect of various concentrations of date syrup as a sugar substitute in ratios of 0, 50 and 100% on quality characteristics of dairy dessert was evaluated. Properties of dairy dessert such as pH, acidity, rheological properties, sensory properties and viability of probiotics in 5 ˚c were determined. Results showed that by increasing date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364.1 mPa.s) and 100% date syrup treatments (599 mPa.s), respectively. Sensory properties were affected by date syrup concentrations. Treatment with 50% date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of viability of probiotic bacterial was observed in 100 and 50 % date syrup treatments, respectively. The results suggest that using of date syrup at concentrations of 50% improve sensory and physical properties and can increase viability of probiotic bacteria of dairy dessert samples.

Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin–Ciocalteau and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (61.37-70.58), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22/6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product.

Integrated control is a program that uses several methods to reduce the consumption of high-risk chemicals and is cost-effective. The aim of this study was to investigate the combined control of trichoderma fungi and chemical toxins (carbendazim and mancozeb) in onion gray rot caries. For this purpose, isolation of Trichoderma from fungal onions in Kahnouj city was carried out on a specific medium and isolates were identified using Gaussian and Twenty keys. Also, gray rot fungi were isolated and identified from onion molds infected with gray mold from the warehouses of Kahnouj city. Then, combined control of gray rot fungi was investigated by Trichoderma and two Mancosb and Carbendazim toxins. The results showed that the average inhibition of growth of Trichoderma fungi against Botrytis was 51.61percent in vitro. The average inhibitory percentages for growth of volatile metabolites were 38.14percent and nonvolatile metabolites in two treatments of 5 and 10 ml, respectively. The results of the analysis of catalase and peroxidase enzymes in onion samples treated with trichoderma showed an increase in both. Simultaneous use of trichoderma and two carbendazim and mancozeb toxins 100percent inhibited the growth of Butrititis in laboratory and storage conditions. Whereas, application of Trichoderma alone 68.18percent inhibited the growth of Botrytis in laboratory conditions. In addition, the concentration of the pesticides used was 500 ppm, which is lower than that of the conventional pesticides. Therefore, the results indicate that the fungal control of gray rot factor by trichoderma and the two toxins carbendazim and mancozeb are successful.

In recent years, producing new antifungal drugs has been considered due to the resistance of fungal toxins and their pathogenicity. In this research, the effect of inhibitory growth of Acinetobacter isolated from frozen foods against pathogenic fungi of Aspergillus niger (A.niger) and A. flavus has been investigated. A total of 15 frozen food samples were collected from Jiroft city stores and tested for isolation and identification of potential Acinetobacter. A total of 28 bacterial isolates were obtained from frozen food that, from these, two isolates were identified Acinetobacter by biochemical methods. These bacteria were isolated from frozen hamburger and vegetables. The pathogenic fungi of Aspergillus niger and A. flavus were prepared from the center of the Iranian fungus and bacterial collection center. Then, the antagonistic effects of two isolates of Acinetobacter on these fungi were investigated. The results showed no inhibition of A. niger growth by two isolates of Acinetobacter isolated from frozen hamburger and vegetables, but isolates of frozen vegetables showed an inhibitory effect on A. flavus, and its inhibition zone was 11 mm. Finally, the inhibitory bacteria were selected for molecular identification. Based on the results of sequencing blast and phylogenetic tree drawing, the isolate studied was Acinetobacter baumannii.

The aim of this study was to investigate the effect of microencapsulation of probiotic bacteria with sodium alginate/resistant starch and sodium alginate/chitosan by extrusion method on qualitative and rheological properties and viability of bifidobactrium animalis subs lactis in Aloe vera doogh. 10% of aloe vera gel with different concentrations of whey (5, 10 and 15%) and inulin (0.5, 1 and 1.5%) added to probiotic doogh and their effect on the protection of Probiotic bacteria and qualitative properties were evaluated. The results showed that increasing the level of inulin had no significant effect on pH. Increasing the percentage of whey up to 5% had no significant effect on the pH, but increasing more than 5% significantly decreased the pH of the doogh samples during storage period. In terms of sensory properties samples containing 1% inulin and microencapsulated bacteria with sodium alginate/chitosan had highest scores in flavour while lowest score was observed in control treatment (without inulin and whey) and free bacteria. Doogh samples containing 1.5% inulin had the lowest serum separation and the control sample (without inulin and whey) showed the highest serum separation at the end of storage period. In general, samples containing microcapsules had a lower serum separation than samples containing free bacteria. The highest viscosity and consistency coefficients were observed in the doogh samples containing 1.5% inulin. The microencapsulation process increased the apparent viscosity, consistency index and loss modulus and decreased the flow behavior index of the doogh samples. Microencapsulation of probiotic bacteria by sodium alginate / resistant starch and chitosan and use of whey and inulin in doogh samples increased their viability during storage period.

Lactic acid bacteria are the most common type of bacteria known as probiotics and are commonly found in dairy products. Probiotics are living microorganisms that, when consumed in adequate amounts, provide health to the host. In this research, 15 Pousti cheese samples were collected from cold regions of Jiroft city. Lactobacillus bacteria were isolated using MRS agar medium. The isolates were subjected to biochemical tests and growth ability at different concentrations of sodium chloride (1 to 9 percent w/v). According to the results of biochemical tests, four isolates (L1, L3, L4 and L5) were compatible with Lactobacillus. The highest salt tolerance at 3percent concentration was related to L1 and L3 isolates, so lactic cheese production was performed by L1 and L3 strains. Cheese samples containing Lactobacillus isolates showed lower bacterial, mold and yeast counts than control samples during storage. At the end of the storage period, the highest bacterial count was observed in the control treatment (without Lactobacillus isolates) and the lowest bacterial count was in the samples containing L3 isolate and no mold growth was observed in the samples containing this isolate. Finally, L3 isolate was selected for molecular identification. Based on the results of sequencing blast and phylogenetic tree, the studied isolate was Lactobacillus brevis. In the present study, a potentially probiotic bacteria were isolated from local (Pousti) cheese of Jiroft city. It had good probiotic properties and can be used in the dairy industry.

This research was carried out to study the antifungal effect of aqueous extract and powder of Pistacia atlantica at 0, 0.5, 1, 2.5 and 5% on the growth of Aspergillus flavus and Aspergillus niger. Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the baneh extract and powder was certified against Aspergillus niger and Aspergillus flavus in concentrations of 0.5, 0.4, 0.3, 0.2, 0.1 and 0.05 g /ml were determined by Serial Dilution technique. After preparing lactic cheese samples, a 10 mm piece was placed inside the plate and 3 μl Aspergillus flavus and Aspergillus niger was added to its center. Plates were incubated at 26 ° C for 3 weeks and the zone diameter of mold growth was measured. The results showed that by increasing the storage period, the growth zone diameter of Aspergillus flavus and Aspergillus niger in all of treatments increased. The treatments had a greater effect on the control of Aspergillus flavus mold growth than that of Aspergillus niger in lactic cheese. In mold and yeast counting, the highest count was observed for control treatment and the lowest increase was related to treatment containing 5% extract of Pistacia atlantica. The experimental treatments also significantly affected the sensory properties of the cheese samples. The highest taste scores were for samples containing 0.5 and 1% Pistacia atlantica extract. The samples containing more levels of extract (2.5 and 5 %) were less scored in terms of flavor and taste than those containing powder of Pistacia atlantica. From the findings of this study, it can be concluded that extracts and powder of Pistacia atlantica have an appropriate antifungal activity against Aspergillus niger and Aspergillus flavus, Therefore, they can be used in medical pharmacology, food industries and health affairs as drugs and anti-fungal elements.

Plant essential oils and extracts are the compounds that can inhibit bacterial growth at low concentrations. Also, these materials are mostly strong antioxidants and the presence of these two properties together increases the shelf-life of fish. This study was done to investigate effect of various concentrations of caraway and thyme essences on chemical and microbial quality of common carp fillet. Different concentrations of essential oils (0, 500, 1000 and 2000 mg/l) were added to fish samples and some chemical and oxidation factors, microbial quality and sensory properties of the samples were determined. The results showed the lowest levels of total volatile basic nitrogen was related to 2000 mg/l thyme essential oil (24.6 mg/100 g fillet) and the highest amount of total volatile basic nitrogen were observed in control treatment (75.11 mg/ 100g fillet) at refrigerator temperature. TBA levels in all treatments increased with increasing storage time and at the end of the storage period, except in 500 and 1000 mg/l thyme essences treatments, there was significant difference among all experimental samples (p<0.05). The results showed that various concentrations of essences reduced the total count and Psychrotrophic bacteria compared to the control. At the end of the storage time, treatment of 2000 mg/l caraway essence, 1000 mg/l caraway essence and 2000 mg/l thyme essence had the lower Psychrotrophic bacteria than the other samples. Treatments with 1000 and 2000 mg/l caraway essences in freezing conditions received the most colors score. The highest score of texture was related to 2000 mg/l thyme essential oil at refrigerator temperature. Samples containing 1000 mg/l caraway essence in freezing temperatures had the highest odor score. In general, 1000 and 2000 mg/l concentrations of thyme essence due to acceptance of the organoleptic characteristics from the consumer view as well as reduce microbial growth and chemical factors are recommended.