لیلا روزبه نصیرایی

As a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high Brix value (during transportation and storage) and its marketability by removing the remaining water as well as reducing the turbidity, viscosity and brown color caused by colloidal suspended solids. Large (pectin, protopectin, pigments, polymeric carbohydrates, tannin, starch, cellulose, hemicellulose, fibers, etc.) is of great importance. Due to the presence of colloidal suspended solid particles and compounds that settle over time (mold, bacteria, plant cell fragments, pectin-tannin complex), apple juice must be clarified before concentration. Due to the high-energy consumption, time-consuming, degradation of thermo-sensitive components, and reduction of nutritional value in traditional methods, recently, the use of membrane concentration in food and beverage production holds great potential.. Despite all the benefits of membrane processes, one of the critical problems is permeate flux decline due to the concentration polarization and membrane fouling. In this study, an innovative mechanical motion was developed to remove the cake deposits on the membrane surface towards mitigating adverse effects of polarization and fouling.

Membrane scraped surface module was designed and made with polyethylene material. The membrane was enclosed between the lower and upper parts of the module. These two parts are connected with screws and create a cylindrical part. Also, two caps are pressed axially to this cylindrical part by a metal frame to eliminate any unwanted leakage. The rotor shaft was coupled with an electric motor and the rotation of the output shaft was regulated by an inverter. A pump transferred the fresh fruit juice to the module through the inlet port and then it was divided into two output streams, permeate and retentate. The permeate was collected from the bottom of the module for further investigation and the retentate was returned to the juice tank. A polyethersulfone (PES) membrane with molecular weight cut-off (MWCO) of 4 kDa was used to clarify apple juice. Effects of the blade rotation speed (0, 600, 1400 and 2200 rpm), transmembrane pressure (TMP) (0.5, 1 and 1.5 bar), feed flow rate (FFR) (10, 15 and 20 ml/s) and the distance of the blade from the membrane surface (2 and 5 mm) on volumetric concentration factor (VCF) and fouling phenomenon were evaluated. Hermia model was used to study the main fouling mechanism and it was verified by scanning electron microscopy (SEM) images.

 Results showed that rotating the blade with speed of 600 rpm at TMP of 0.5 bar, FFR of 10 ml/s and 2 mm distance from the membrane surface had the best performance in VCF and reducing fouling. The main mechanism of fouling was cake formation. Rotation of the blade decreases the intensity of cake formation and its thickness on the membrane surface and enhances the standard pore blocking. Also increasing the blade rotation speed changes the main fouling mechanism to the standard pore blocking due to the cake disintegration on the membrane surface and the penetration of fine particles into the membrane pores. As a result, the rotation of blade had a significant positive effect on increasing the VCF. On the other hand, the total resistance decreased with the rotation of the blade and by increasing the distance of blade from the membrane surface, the intensity of cake formation reduced. Also, the SEM images showed that in without blade rotation mode, the accumulation of cake particles on the membrane surface is thicker and denser than in with blade rotation mode. On the other hand, the low thickness of the cake layer formed on the membrane surface in the process of blade rotation is due to the turbulences resulting from the rotating blade. These observations confirm the results of the Hermia model in the previous sections.

 In conclusion, the TMP 0.5 bar, FFR of 10 ml/s, blade rotation speed of 600 rpm with a distance of 2 mm from membrane surface were considered as the best conditions for ultrafiltration of apple juice using scraped-surface membrane unit.

Salmonella is one of the important  food borne diseases, worldwide. Egg and meat are among the most important incriminated foods to cause salmonella infection in Iran. This study was designed to investigate possible inhibitory effects of ethanolic extract of basil on Salmonella in mayonnaise sauce. Salmonella is killed with baking food but there is problem with foods like sauce which contain raw egg and is not used any procedure for baking them while producing. The purpose of this project was to investigate the possibility to use ethanol extract of basil to control Salmonella Typhimurium in sauce. In the study, first of all the anti-bacterial property of ethanol extract of basil was tested. So, by appearing result test for final investigation densities of extract was purposed 0.25, 0.5 and 0.75%. Then anti-bacterial property of ethanol extract of basil on growth of salmonella in mayonnaise sauce for a period of 30 days in condition of 25oc and 4oc was investigated.The results of statistical studies showed that the three concentrations studied significantly (p <0.05) compared to the control sample reduced the growth of Salmonella Typhimurium during storage and with increasing the concentration of the extract increased the antibacterial activity of the extract so that the extract Basil with a concentration of 7500 ppm was significantly lower than other treatments in most cases (p<0.05). Sensory evaluation test was performed by 5-point hedonic method and the results of sensory analysis of appearance and color in different treatments were not significantly different from each other. Regarding the flavour, texture and total acceptability of the sauce, the lowest sensory score was related to the treatment with a concentration of 0.75%. Based on the obtained results, the amount of bacteria in both temperatures decreased in all treatments and this decrease was little in the control treatment and its antibacterial activity increased with increasing the concentration of the extract.

The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate the interaction effects of independent parameters such as rice milk (70 to 75%), chia seed (15 to 18%) and hazelnut oil (4 to 6%) to evaluate the optimal cheese analogue formulation using the response surface methodology. According to the obtained results, it was observed that with the increase concentration of independent variables, the overall acceptance of the samples initially increased and then showed a downward trend. Also, the textural characteristics of cheese analogue samples such as hardness, cohesiveness, springiness and gumminess showed rice milk and chia seed improved the textural properties, but the concentration of hazelnut oil had the negative effect on these parameters. The concentration of chia seed and hazelnut oil decreased L*, while the concentration of rice milk increased brightness index. The a* index showed a reduction trend in high concentrations of rice milk. The results observed that the optimum formulations of cheese analogue determined rice milk 71.87%, chia seed 17.62% and hazelnut oil 4.86%. Also, the estimated responses containing L*, a*, hardness, cohesiveness, springiness, gumminess, and total acceptability parameters were 68.08, 3.56, 4.79, 2.47, 1.42, 2.96 and 2.67, respectively. Generally, According to the results found in the present study, it can be concluded that the response surface methodology was able to predict the optimal of cheese analogue formulation with high desirability (0.85).

Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can help improving the health level of society, and in this way, cookies can be used as a product to deliver essential nutrients to the body of people with celiac disease.

In order to carry out this project, gluten-free cookie treatment was performed based on the cookie formulation and based on the highest response level. Independent variables included peanut flour (5 to 15%), rice flour (65 to 90%), brown rice sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included; water activity, hardness, expanding ratio and overall acceptability were considered. The functional relationship between the parameters affecting the formulation of gluten-free cookies was determined using the experimental design of Box-Benken.

In this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88.23% rice flour, 15% brown rice sprouts, 1.55% flaxseed and 11.45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor.

The combined use of these compounds in appropriate concentrations can be used as a gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with celiac disease.

The aim of this study was to investigate the effect of saffron (Crocus sativus L.) petal extract, on the quality and shelf-life of rainbow trout fish fillet. In this study, saffron petals extract, prepared by enzymatic method and free-radical scavenging activity and phenolic compound of the extract were evaluated. The fish fillets were divided into three groups: control, containing free saffron peral extract and treated with encapsulated extract (maltodextrin-whey protein isolate. 1:1) and the chemical (total volatile base nitrogen;: thiobarbituric acid reactive substances, peroxide value, and free fatty acid) and microbial (Total viable microorganism; Psychrotrophic count lactic acid bacteria) properties of samples were investigated during 15 days at 4±1 °C. Based on the results, the total phenol content, total flavonoid compounds, and total anthocyanin of petal saffron extract were 177.55± 2.37 mg.GAE/g; 158.87± 3.06 mg/100g dw and 159.42±3.02 mg/100g dw, respectively. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (DRSA) of the extract was 83.96± 2.30%. Saffron petal extract (free or encapsulated) reduced the oxidation rate of rainbow trout fillets as compared to the control sample (P < 0.05). The total volatile base nitrogen content of the control sample in 6th day was 19.06 mg N2/ 100g; while, in the samples containing free or encapsulated extract, this index reached to this value after 9 and 12 days. Although the samples containing the extract significantly reduced the microbial load of the fillets, but the difference between the samples containing free and encapsulated extract was not significant. Saffron petal extract showed a good ability to maintain fish quality. The shelf life of the fish treated with encapsulated saffron petal extract was one week longer (shelf life 12-12 days) than the control one (6-7 days).

The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.

Considering the possible adverse effects on the sensory properties of food due to the use of essential oils in effective concentrations for antimicrobial and antioxidant activity, the use of combined methods can be effective. In this study, the effect of coating combination of gelatin and Opopanax mucilage containing 0.5% zinc oxide nanoparticles, enriched by concentrations of 0, 1.2, 1.6, and 2.0 % of peppermint essential oil and modified atmospheric packaging (MAP) on preventing the growth of microbial population rainbow trout fillets were evaluated during 20 days of storage in the refrigerator. The results showed that in all treatments the number of aerobic mesophilic bacteria, psychrotrophs, lactic acid bacteria, and coliforms as well as pH increased during the storage period but decreased by increasing peppermint essential oil (p<0.05). Also, the microbial load in treatments with a coating containing nanoparticles and MAP was significantly lower than in the control sample (p<0.05). The results of sensory evaluation also showed that the odor and color scores of the samples decreased during storage, which was the highest in the control and the lowest in the NPEO3 treatment (p<0.05). The results of the sensory evaluation were consistent with the results of microbial analysis. According to the results obtained in this study, using the mixture of 0.5 % zinc oxide nanoparticles and 50% peppermint essential oil in edible coating composed of Opopanax mucilage and gelatin for increasing the shelf life of rainbow trout fillet up to the 15th day is recommended.

Cocoa milk is one of the most popular non-fermented dairy products, but due to its high levels of sucrose, it might cause diabetes and tooth decay in children. Due to the fact that today the tendency to consume natural foods is increasing with low calories and high shelf life, therefore, replacing sucrose with other sweeteners, especially natural ones, will be important. In this study, the aim is to optimize and achieve the highest percentage of viscosity and overall acceptance as well as reducing the amount of sedimentation and particle size that is one of the important quality indicators of cocoa milk in consumer acceptance.

For this purpose, treatment was performed based on cocoa milk formulation and based on the highest level of response. Independent variables included inulin (2 to 8%), chia seed gum (0.1 to 0.5%), stevia (50 to 100%) and whey protein concentrate (1 to 3%) and response variables, consisting of viscosity, particle size, sediment percentage and overall acceptance were considered. The functional relationship between the parameters affecting the cocoa milk formulation was determined using the Box Behnken experimental design.

Based on the selected models, the optimal formulation was selected by the software consisted of 99.7% inulin, 70% stevia, 0.346% chia seed gum and 1% whey protein.

The presence of inulin, stevia, chia seed gum and whey protein in cocoa milk formula improved the effective properties such as increasing viscosity, reducing sedimentation and cocoa milk particle size in promoting marketability and product acceptance by consumers. Therefore health-promoting in cocoa milk formulation can lead to the production of useful products while maintaining quality and sensory properties.

Exopolysaccharides, compounds derived from the metabolites of probiotic bacteria, play an important role in regulating the immune system. Considering the role of culture medium in the production efficiency of exopolysaccharides, the aim of this investigation was to optimize the culture medium for the production of exopolysaccharides by Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidophilus. In addition, the effect of dextrose and sucrose on the production of exopolysaccharide was investigated using paper disks impregnated with probiotic culture medium. Then, the production efficiency and inhibitory power of exopolysaccharide free radicals were investigated in the culture medium after whey alone and with yeast extract and peptone. Sucrose as a carbon source of optimal culture medium for the production of exopolysaccharide is more suitable than dextrose. In addition, the production efficiency and inhibition of free radicals by exopolysaccharides of native probiotic strains in all culture media was significantly higher than commercial strains, which could be due to different enzyme mechanisms. In the cell wall of L. fermentum and L. plantarum is involved in the breakdown of sugars, which plays an important role in the formation of the final structure of the exopolysaccharide. Therefore, it is suggested that for L plantarum and L fermentum, YS culture medium with high production efficiency should be used and there is no significant difference for ATCC bacteria. For medicinal use, we recommend YD culture medium for NIMBB003 bacteria, SS culture medium for NIMBB014 bacteria, and SD culture medium for ATCC bacteria, which has better antioxidant properties and efficiency.

In the present study, the antioxidant and antibacterial properties composite coating and nano coating of chitosan- cress seed gum (CH-CSG) was investigated. For this purpose, 3 coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG by Ultrathorax homogenizer were produced. Then, 3 nano coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG were also produced using the Ultrasound apparatus and the antioxidant properties of the coatings were obtained by free radical scavenging of DPPH and Ferric Reducing Antioxidant Power (FRAP), as well as the antibacterial activity of the coating were determined by the diameter of the growth zone against pathogenic bacteria and the spoilage of foods such as Gram-positive bacteria such as Staphylococcus aureus and Gram-negative such as Escherichia coli and Listeria monocytogenes. The results showed that the antioxidant and antimicrobial activity of the coatings increased as the amount of chitosan (66% CH- 33% CSG) increased and the antimicrobial and antioxidant activity of nanocoating was significantly higher than the coating (P<0.05). Nanoparticle properties including nanoparticle size and zeta potential were also determined. According to the results, the smallest particle size and highest zeta potential were observed in the nano 66% CH- 33% CSG. The results of electron microscopy (SEM) revealed that the structure of the nano coating had a structure without the presence of pores and cracks, imperfections and defects but with increasing gum concentration (decrease in chitosan concentration) the appearance of the films became more rough. Based on the results of this study, nano 66% CH- 33% CSG composite coating with favorable properties have acceptable antimicrobial and antioxidant properties and can be a suitable alternative to common antimicrobial and antioxidant compounds.

The aim of this study is to optimize the formulation of beneficial ice cream based on almond milk, hazelnut oil and grape juice.

For this purpose, treatment was performed based on the ice cream formulation and based on the highest level of response. Response variables include; The melting point overrun and overall acceptance. The functional relationship between the parameters affecting the ice cream formulation was determined using the Box Bancon experimental design.

In this study, the aim of optimization is to achieve the highest percentage of overrun and the highest melting resistance, which is one of the important quality indicators of ice cream in consumer acceptance. Based on the selected models, the optimal formulation selected by the software included 10.57% hazelnut oil, 63.26% almond milk and 25.81% grape juice.

The presence of almond milk, grape juice and hazelnut oil in the ice cream formula improved the effective properties such as firmness, increased overrun and melting resistance of ice cream in promoting marketability and product acceptance by consumers. Almond milk increased the volume and decreased the melting point by increasing its viscosity and high protein content. With the addition of grape juice and hazelnut oil, the overall acceptance rate was higher. As a result, these plant compounds with beneficial nutritional and health properties can be used in ice cream formulations and while maintaining the texture and melting properties of ice cream, lead to the production of useful products.

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

Cheddar cheese is a hard type of cheese. It is coated traditionally by a special wax. Commercial coating materials which are used for coating are non-edible as a result they are undesirable due to environmental pollution and allergies caused in some consumers. Today, biodegradable films are receiving more attention. In this study, the effect of edible coating of basil seed mucilage containing zinc oxide nanoparticles (ZnO-NP) in three levels of zero, 0.25 and 0.5% on the quality properties of cheddar cheese was investigated during ripening for 90 days. The results of experiments showed that at the end of ripening, the highest amount of salt and fat and the lowest amount of moisture were related to the sample with mucilage coating containing 0.5% of ZnO-NP. Also, during ripening, in all samples the number of non-starter lactic acid bacteria increased, but the number of starter bacteria increased first and then decreased (p < 0.01). Also, in all treatments, the total number of mesophilic aerobic bacteria, Pseudomonas, mold and yeast increased significantly during storage, which was the lowest in samples with coating containing ZnO-NP (p < 0.01). In addition, ZnO-NP coatings prevented mold growth on the surface of cheddar cheese samples. According to the results obtained of this study, basil seed mucilage containing 0.5% ZnO-NP can be used as a coating in cheddar cheese without any adverse effect on the flavor of cheese.

In recent years due to the health consumers are attracted to meat products with decreased levels of fat, cholesterol and energy value. Therefore, in the present study, the feasibility of producing superfine fried fish using hydroxy propyl methyl cellulose coated and Lepidium sativum extract was studied.

Control samples (without coated), treatment 2: hydroxy propyl methyl cellulose, treatment 3: Hydroxy propyl methyl cellulose with Lepidium sativum extract of 500 ppm, treatment 4: hydroxy propyl methyl cellulose with  Lepidium sativum extract of  1000 ppm and treatment 5: hydroxy propyl methyl cellulose with Lepidium sativum extract of  2000 ppm were prepared and the oil absorption, moisture content, peroxide value, thiobarbituric acid and Sensory analysis of fried fish produced were evaluated.

The results of physicochemical test showed that hydroxy propyl methyl cellulose with Lepidium sativum extract increased the moisture content and reduced the absorption of oil compared to the control treatment, and was more effective to delay lipid oxidation in fried fish fillet by decreasing peroxide and thiobarbituric values. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5.

The results of this study indicated that hydroxypropylmethyl cellulose and 1000 ppm concentration of Royal extract can enhance the nutritional value of fish fillet by reducing the oil absorbtion and intreasing the moisture content of fried fish.

Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T0, T1, T2, T3, T4) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *108). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 107).

Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.

In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology. Results and

The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.

Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols, such as coumarin compounds, flavonoids, flavonol glycoside and phenolic acids. In this study bioactive compounds of FS were extracted using ohmic-assisted extraction with water as a solvent. Drink powder was produced from extract with carrier ratios of 50-50, 0-100 and 100-0 of maltodextrin to gum Arabic and carrier content of 30-50% at 120, 140 and 160 ˚C using spray dryer. The powders physicochemical properties including moisture content, insolubility, particle size, total phenolic compounds and antioxidant activity of produced powers were evaluated. The optimal powder of response surface methodology was selected and the extract was reconstructed in such a way that the amount of solid material was similar to the solid material of the initial extract then in term of appearance, taste, aroma, texture and overall acceptance were evaluated. The results of the powder production showed the effects of the percentage and ratio of carriers (maltodextrin and gum arabic) and the effect of temperature on the moisture content and insolubility were significant. The carrier’s percentage and the drying temperature had a significant effect on the antioxidant activity. The percentage and ratio of carriers had a significant effect on amount of total phenolic compounds at level of 5%. Optimization by response surface methodology was selected powder sample produced at 160 ˚C with a ratio of maltodextrin to arabic gum of 100-0 and carrier content of 30% as an optimal treatment. The particle size of the powders ranged from 2617 to 4664 nm. Comparison of sensory evaluation of optimal reconstructed powder with FS extract before drying showed there was no significant difference between two samples in terms of appearance, taste, aroma, texture and overall acceptance scores.

Oily cakes are susceptible to oxidative and microbial spoilage due to their relative high levels of unsaturated fatty acids and moisture content. Plant extracts have a good antimicrobial and antioxidant potential. However, bioactive compounds of these extract are unstable in processing and storage conditions. Encapsulation technique is considered as one of the best strategies to overcome this challenge. Therefore, the aim of this study was to investigate the efficacy of free and encapsulated extract of Butcher’s broom (Ruscus hyrcanus L.) leaves (0.7% w/w) in retarding physicochemical, microbial and sensory spoilage of oily cake during 45 days storage at 23±3˚C. The results show that the moisture content of treated cakes with Butcher’s broom extract was significantly higher than control ones (P < 0.05). At the end of storage, the lowest total color difference (ΔE) value was recorded for treated with encapsulated extract (9.4). The Butcher’s broom extract showed a significant antifungal and antioxidant potential. The lowest yeasts and mold counts, free fatty acid and peroxide value was obtained in cakes contained microparticles. The total sensory score of samples treated with encapsulated extract was higher than 3 (threshold acceptable limit) for around 40 days. While this time was 15 days for control samples. The shelf-life of oily cakes containing free and encapsulated was 1.8 and 2.3 times of control samples, respectively. Overall, encapsulation of Butcher’s broom extract with maltodextrin/gum arabic (50:50) is recommended to improved shelf-life of oily cake itsby protection effects against chemical and microbial degradation.

Koome as one of the traditional fermented dairy products of ovine milk has long been produced in rural areas around Naein, Iran in sheepskin bags. The present study aimed to isolate Lactobacillus bacteria from the traditional dairy products of Naein and to evaluate the functional characteristics and health of these bacteria as probiotics.      

For the initial isolation of bacteria, de Man, Rogosa, and Sharpe (MRS) agar was used. A total of 15 bacilliform, gram-positive, and catalase-negative colonies were isolated from the culture, and resistance to acid, bile, gastric juice, and intestinal juice was assessed to investigate probiotic characteristics. Bacterial isolates with favorable probiotic characteristics were tested for antimicrobial activity and antibiotic resistance to assess the effect of probiotics on health. Afterwards, seven bacterial isolates were selected and their ability for reducing cholesterol and hydrolyzing bile salts was evaluated. Moreover, the selected isolates were sequenced to identify the strain.    

Our findings demonstrated that six of 15 bacterial isolates had a suitable resistance in pH=2.5. In addition, 60% of the isolates were sensitive to bile salts. The identified Lactobacillus isolates had a high antibiotic resistance and were shown to have a favorable antimicrobial activity against pathogenic bacteria. Furthermore, the selected bacterial isolate could reduce 70% of environmental cholesterol.    

According to the results of the present study, koome is highly potential for isolating probiotic isolates and the nutritional consumption of Lactobacillus isolates s microbial supplement might have positive effects on health.

Oxidative stress identifies as the imbalance of free radicals (reactive oxygen and nitrogen species) and antioxidants defence. Cellular and tissue damage of oxidative stress causes enhances lipid peroxidation, DNA and protein damage and in finally cell death. Different exo/endogenous factors such as mycotoxins play a role in causing damage mechanism with an increase or decrease the level of the vital molecule such as malondialdehyde (MDA) and glutathione (GSH). Mycotoxins are one of the most common foods and feed contaminants in the world, which considered a serious risk factor for human and animal health. Several enzymatic and/or nonenzymatic natural compounds with antioxidant activity could be inhibiting/reducing oxidative stress damage severity due to the free radical’s imbalance via different mechanisms.The present study briefly reviews the oxidative stress of major mycotoxins as a potential pathogenic mechanism, and the protective role of some natural plant and microbial compounds with antioxidant capacity (either separately or in combination) in reducing the adverse effects of the above stress. The use of natural and indigenous compounds with antioxidant properties in each region can be considered in the strategies for discovering and producing novel medicines and processed foods that have a protective/therapeutic role as one of the goals of green government establishment in macro-management policies in the country.

Today, the food consumption culture has changed in societies, and as a result, the need to produce a variety of new products such as enriched beverages has increased. Enrichment of beverages with functional components like probiotics and prebiotics is a recent progress in the field of beverage production.

In this study, suitable amount of inulin as a prebiotic compound was used, and the malt beverages produced by probiotic bacteria including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum were investigated.

In general, the viability of probiotic bacteria in synbiotic malt beverage decreased but remained in the standard range >107 during the refrigerated storage. After 28 days of storage, Lactobacillus acidophilus had the lowest count among the prebiotic bacteria. pH and acidity of the samples were decreased and increased, respectively due to the addition of probiotic strains. The results showed that the amount of sugar and Brix of the samples decreased with increasing of storage time. The amount of ethanol was lower than 0.1% in all samples. Moreover, the content of phenolic compounds was increased in all samples except the control counterpart during the storage time due to the hydrolysis of glycosylic phenolic compounds and production of free phenols. The results of antioxidant tests revealed that the antioxidant activity of samples also improved during fermentation.

The sample containing 2.25% inulin and 2.25% sucrose was selected as the optimum sample. After 28 days storing of the synbiotic malt beverages at a refrigerated temperature, the probiotic bacteria showed a standard viability. Moreover, samples containing probiotic bacteria had a higher antioxidant activity in comparison with the control sample. In general, the results of this research proposes that we can produce a synbiotic malt beverage with appropriate biochemical and nutritional properties by using proper probiotic strains

Liquid curd is one of the milk byproducts and a rich source of protein among the food products. So it is a suitable environment for the growth and reproduction of different microorganisms. According to the harmful effects of chemical preservatives, the need for studies on antimicrobial effects of natural preservatives on the growth of microorganisms in food and laboratory models are growing.
This study includes extraction and determination of chemical composition of shallot (Allium Hirtifolium) and evaluation of their antibacterial effects against Staphylococcus aureus and Clostridium botulinum. First liquid curds containing 0.5%, 0.75%, 1% and 2% shallots extract were prepared. Then each sample was contaminated individually with Staphylococcus aureus (107 cfu/ml) and Clostridium botulinum (107 cfu/ml) and stored at 4ºC refrigerator for 21 days. Sampling of curd took place on day zero, seven, fourteen and twenty-one.
The results of this study showed that the pH of liquid curd was considerably reduced during the storage time. Also the population of Staphylococcus aureus decreased more quickly than Clostridium botulinum. After 21 days of storage, there was no sign of survival of Staphylococcus aureus.
The sample containing 1% shallot (Allium Hirtifolium) extract was preferred in both terms of reducing microbial growth and suitable sensory properties.
as the sample with 25% triticale flour 0.6% tragacanth gum.
Replacing 25% of wheat flour with triticale flour, (Sanabad varieties) is recommended as the first edible cultivars in bread production in Iran with gum tragacanth at 0.6 % for strengthening and improvements of the gluten network in bread.

Pasta is produced from semolina flour usually and it possess the good quality and market friendly. The functional foods, in addition to nutritional value, have at least one specific property and proven health promotion and prevention some diseases like, cardiovascular disease, diabetes, and cancer of the gastrointestinal tract. Wheat bran is a cheap food, nutritious and full of fiber. Nowadays, the role of dietary fiber and its effects on human health and the prevention of chronic diseases such as obesity, cardiovascular disease, diabetes, and cancers of the gastrointestinal tract are important. The purpose of this research was producing of wheat pasta enriched with good quality and high nutritional value. In this study, the effect of adding wheat bran on Picolli pasta chemical properties and quality, at levels 10%, 20%, and 30 compared with the control. Effect of wheat bran on the chemical properties and quality of pasta (moisture, ash, color, cooking time, cooking loss number, weight after cooking and sensory evaluation) was evaluated. Results showed that with the increase in wheat bran, moisture, ash, time, and weight increased compared to control after cooking, but the cooking loss number was reduced and color was darker. The results showed superiority of chemical properties, and sensory quality of pasta up to 20% wheat bran compared to the other levels.