محمد مالکی

Microencapsulation is a common method to improve the viability of probiotic bacteria against environmental stresses. In this research, by using double emulsion with Persian gum, emulsion stability, physicochemical properties, microcoating efficiency and microcoating viability were investigated during storage and in a simulated gastrointestinal conditions of the digestive system. Encapsulation of Lactobacillus acidophilus in double emulsion (W/O/W) with Persian gum improved the survival under storage conditions at 4 °C for 28 days, and only 0.58 log decreased and free bacteria after passage 7 days reached zero. The microcoating efficiency was 88% and the emulsion stability was between 85% and 95.43%. The optical microscope image showed a distinct double emulsion. In the simulating conditions of the stomach, the number of bacteria decreased by 1.97 log for the micro-coated treatment and by 3.9 log for the treatment containing free bacteria, and in the simulating conditions of the intestine, it decreased by 0.45 log for the micro-coated treatment and for the treatment containing free bacteria. 1.3 decreased. The particle size was (525 nm), zeta potential (-44.68 mv) and dispersion index (0.33). The results showed that the use of Persian gum double emulsion improves the survival of Lactobacillus acidophilus against storage conditions and the simulated environment of the digestive system.

In this study, different concentrations of aqueous extract of Chubak root (at levels of zero, 0.5, 1, 1.5, and 2%) with different concentrations of rosemary essential oil nanoemulsion (zero, 0.5, 1, 1.5, and 2%) was used to optimize the production of biodegradable gelatin-based film. Test responses were statistically significant for all fitted regression models at 99% confidence level. To optimize film production, maximum transparency, contact angle, tensile strength, Elongation at Brake to the point of rupture and minimum solubility, swelling and vapor permeability were evaluating. After fitting the models, the results showed that the effect of aqueous extract of Chubak root and rosemary essential oil nanoemulsion on all responses was significant (P <0.05). Increasing the aqueous extract of Chubak root and nanoemulsion of rosemary essential oil increased the thickness, contact angle and Elongation at Brake to the point of rupture and decreased moisture content, vapor permeability, transparency, solubility, tensile strength and swelling. Based on the results of model prediction and comparison with experimental values, aqueous extract of Chubak root at a concentration of 2% and nanoemulsion of rosemary essential oil with a concentration of 0.77% were obtained as optimal values.

In this study, the changes in the color and some properties of carrot slices were investigated during hot air drying. The carrot slices first underwent an optimized osmotic pretreatment. The sucrose concentration of 60% and the dehydration time of 60 min were found to be as the optimum conditions of the osmotic dehydration. In hot air drying, temperature (60, 70 and 80°C) was taken into account as the independent variable and moisture content, shrinkage, rehydration ratio, total phenolic content, texture and sensory evaluation were considered as the dependent variables. The results revealed that the lowest reduction in total phenolic content was associated with 70°C and the effect of temperature on all of the responses was significant. With increasing temperature, shrinkage, rehydration ratio and texture increased but the moisture content decreased to (11 gr / gr). At the end, the optimum conditions were selected based on the maximum rehydration rate, phenolic compounds, total acceptance and minimum moisture content, shrinkage and stiffness of the texture were determined and the optimum temperature was 70 ° C.

Recently, the design and production of biodegradable films have received special attention than synthetic packaging due to the reduction of environmental pollution. The aim of this study was to investigate the effect of Persian gums (1%) and gellan gum (1%) on the physical, mechanical and morphological properties of composite films based on sodium caseinate (10%) as film reinforcing agents. The films were synthesized by solvent evaporation and the effect of each gum on the characteristics of the composite films was evaluated. The results showed that the addition of gums strengthened the composite films. So that the composite films showed mechanical resistance and good barrier properties versus moisture and light. The surface properties and morphology of the films also showed that the gums were well computability to the casein film and formed uniform and stiff films. In addition, composite films had acceptable transparency. Thus, it can be concluded that the use of composite films and the combination of different polysaccharides with protein matrices can improve the properties of the resulting films. On the other hand, by adding antimicrobial and antioxidant agents to biodegradable films, they can be considered as active packaging.

Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.

Escherichia coli O157: H7 is one of the most important pathogens causing food poisoning in meat products. In this study, the antimicrobial effects of Lavandula angustifolia and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage were investigated. minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Lavender essential oil for Escherichia coli O157: H7 were determined 0.625% and 1.25% by micro broth dilution method, respectively. Lavender essential oil was added to the minced meat in three concentrations (0, 0.5 and 1%) and NaCl in three concentrations (0, 2 and 4%). Subsequently, Escherichia coli O157: H7 was inoculated into minced meat at 105 CFU/gr. Minced meat treatments with Escherichia coli O157: H7 were counted on days (0, 3, 6 and 9) kept at refrigerated temperature (4 °C). The results showed that growth control of Escherichia coli O157: H7 of all treatments was significant (P<0.05) and mean log CFU/gr of bacterial count in 9 days was lower in all groups than control. Comparatively, the effect of NaCl alone was greater than that of essential oil alone. The greatest inhibitory effect was related to the simultaneous use of essential oil and NaCl.

Many of the biological functions of jujube fruit could be due to these antioxidant compounds. However, antioxidants and antioxidant capacity of fruits could be affected by diverse factors, such as cultivar, agronomic condition, postharvest manipulation, and ripeness stage of fruit. The aim of the present study was to optimize the conditions used in extraction of aqueous extract from jujube cultivated in Iran, as well as comparing amounts of jujube bioactive compounds with both hydroethanolic extract and literature.

Response surface methodology was used to determine optimal amounts of independent variables, namely liquid-to-solid (L/S) ratio (v/w), extraction period, and temperature. Therefore, The samples were extracted using water, in well-sealed flasks with different L/S ratios ranging from 10:1–40:1 for specific extraction periods ranging from 30–300 min, where the temperature of the extraction medium ranged between 30 and 70 oC (within ± 1 oC) under constant stirring, (250 rpm). Finally, the responses, including total extraction yield, total phenol content (TPC), total flavonoid content (TFC) and IC50, determined in optimal extract was compared with those determined in hydroethanolic extract or BHT synthetic antioxidant.

The TEY, TPC, TFC and IC50 in the extracts from HAE process were ranged from 50.48 to 77.97%, 8.23 to 14.38 mg GAE/g of extract dry weight, 1.42 to 3.93 mg Quercetin equivalent/g of extract DW), and 16911.6 to 34021.3 μg/mL, respectively. The optimum HAE conditions included an extraction time of 30 min, temperature of 66.88 °C, and 40:1 liquid-to-solid ratio, resulting in the maximum TEY (77.67%), TPC (13.93 mg/g), TFC (4.56 mg/g) and minimum IC50 (21577 μg/mL). When aqueous ethanol (60%) was used as solvent during extraction process, 1.22-, 2.65- and 1.45-fold increase were observed in the amounts of TPC, TFC and antioxidant capacity, respectively. the radical-scavenging activity (free radical inhibition percentage) of the optimum jujube extract at concentration of 10000 ppm (33.08%) was found to be approximately equivalent to that measured for 500 ppm concentration of BHT (35.57%).

High levels of bioactive compounds were detected in the aqueous and hydroethanolic extract from jujube. These extracts are not suggested to use as alternative for synthetic antioxidant due to their low levels of antioxidant capacity, as well as contradictory reports for jujube antioxidant capacity which is changed depending on fruit ripening and postharvest condition. However, the jujube fruit flour or extracts could be used as functional additive in enrichment of food products. 000000000

Jujube is a valuable plant which different parts of it are used at all over the world due to its therapeutic and nutritional properties. In order to preserving its valuable and functional fruits various preserving method have been investigated. The main objective of this study was the extraction of jujube extracts, evaluation of its phenolic contents and production of jujube powdered with an appropriate physicochemical properties. Firstly, the jujube with the aim of maximum amount of extract, extraction efficiency and phenolic content was extracted. Secondly, the extracted jujube extract was dried at three drying temperatures (150, 170 and 190°C) and three ratios of jujube extract to maltodextrin using spray drying method. The resulting powder was evaluated in terms of moisture content, water activity, particle size, color measurement, solubility, phenolic content, antioxidant capacity, sensory evaluation and glass transition temperature. The effects of the drying temperatures and the ratios of jujube to maltodextrin on the properties of powder were significant. The drying optimum point with the aim of the least moisture content, water activity, antioxidant capacity and the most solubility, phenolic content, sensorial properties and glass transition temperature was determined. The drying optimum point was 170°C and the ratios of jujube extract to maltodextrin was 0.91.

In this study, turnip slices was osmotic dehydrated in rosella extract for polyphenolic enrichment purpose which further dried using hot air drying technique. Osmotic process variables were the concentration of sucrose solution (30, 50 and 70 %), process time (40, 75 and 105 min) and the solution temperature (60, 70 and 80°C). The quality of osmotic dehydration-enrichment step was evaluated by measuring water loss, solid gain, weight reduction and phenolic compounds absorption. All variable were effective on measured parameters. Optimized osmotic condition were 35% of sucrose concentration, 105 min for process time and temperature of 80°C to reach the most desirable responses including maximum water loss and weight reduction and phenolic compounds absorption as well as minimum solid gain. Processed turnip slices at optimum condition were then air dried at 60, 70 and 80°C. Moisture ratio during drying time was measured for every temperature and used for determination of best drying kinetic model. 10 models were fitted to experimental data and the fitting quality was evaluated using statistical parameters. It was found that two term models predicts the moisture changes well. Effective diffusion coefficient s were 1.83E-9, 2.03E-9 and 3.04E-9 for 60, 70 and 80°C drying temperatures respectively. Arrhenius model was used for activation energy determination and it calculated as 25.12 Kj/mol.

The concept of tradition is one of the major issues in the Muslim World. So every interpretation on this issue has an effective social and political impact. Throughout his life, every Muslim always interacts with tradition and the way he interacts with the world around him draws inspiration from tradition. As a result this tradition that shapes the worldview of each person. Back to tradition and Critical Reader is a historical and inevitable necessity, because in the past few decades, the rejection of tradition has been a failed project. Therefore, to make present and future, there is no way other than a return to tradition and reread it. This requires knowledge of the methodological debate and adopting a systematic intellectual project by the scientists that's entered into this field. Muslim thinkers in the twentieth century by adopting modern research methods, have to reread tradition. One of these scholars, Mohammed Arkoun (1928-2010) was an Algerian outstanding scholar of Islam. In this study, according to his conception and definition of tradition, we will examine his research methods of reread tradition.

Mental-emotional conflict of the employees need interactive mutual attempts both by employees and the organizations. It requires the physical, emotional, and conscious presence of the employees at their work. This research is intended to study the relationship between employees’ quality of work life and their mental-emotional conflicts. Research population included 214 employees at Kashi Niloofar Esfahan. Walton’s standardized questionnaire was employed to appraise the components of life quality as well as Towers Perrin mental-emotional conflict questionnaire. The data was analyzed through structural equation method using SPSS21 and PLS2.0 Smart. The results indicated that work life quality positively affects mental-emotional conflict (0.683).

Shemiranat County in the northeast of Tehran province is one of the tourism destinations in Iran. This area is outstanding for its considered ecological diversity and water supply. During these years، the residential expansion caused some threat to the fragile ecosystem of this area. Considering the inevitability increase in the construction to some extent in this county، determining the appropriate zones for urban and rural development would lessen the subsequent costs. In this article، we used 8 criterions in the GIS environment. The classification of these criterions was done by means of Fuzzy Desirability Functions. The relative importance of each criterion has been calculated by Fuzzy AHP technique. Also، limitation criterions have been applied via Boolean logic. The results suggest that only 12 percent of this area meets the relative requirements for urban and rural land use.