محمدرضا سعیدی اصل

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

The objective of this study was to make optimum use of hops medicinal plant as a flavoring compounds (bitter taste) and extract bioactive compounds. To optimize the extraction efficiency, total phenolic compounds (TPC), bitter taste compounds (α and β acids) and antioxidant activity (inhibition of DPPH free radicals, ferric reducing/antioxidant power) with ultrasound – assisted methods, the Box-Behnken design was used. Sonication exposure time (5, 15 and 25 min), extraction temperature (25, 35 and 45 C) and ultrasound amplitude (20, 60 and 100%) were considered as variables for the extraction of bioactive compounds. The results showed that with increasing the time and intensity of sonication, the extraction efficiency, the amount of bioactive compounds and the antioxidant power of the extract increased; while the extraction rate and antioxidant activity of the extracts decreased with increasing temperature. According to the resulting models, in the optimal conditions of extraction with ultrasound- assisted process (extraction time 12.73 min, extraction temperature 25 C and sonication amplitude 100 %), the extraction efficiency (16.5 %), TPC (75. 1191 mg/100 g), bitter taste compounds (α and β acids 1.01 and 3.09 mg/l respectively) and antioxidant activity (based on DPPH free radical scavenging and reducing power Iron was obtained 40.70% and 409.87 µmol/liter, respectively), higher than the conventional extraction method (maceration, control). Extraction at the optimal point confirmed the obtained results.

One of the common adulterations in milk and dairy products, is the addition of low-priced vegetable oils such as palm oil in order to increase the profitability of products. Therefore, there is an urgent need to develop accurate, fast and reliable identification techniques to protect consumers against this type of adulteration. The aim of the present study was DNA barcoding with real-time PCR as a reliable method for detecting palm oil fraud with levels of 2, 3, 4, 5, 10, 30, 50 and 100 % and positive and negative control samples in yogurt. According to the results, the highest and lowest concentrations of DNA extracted belonged to the palm oil sample of 100 % and 3% , respectively, while among all samples, the concentration of DNA extracted in sesame oil and then in the control oil sample was lower. It was determined from other samples. The lowest and highest adsorption rates (10mm) between the samples were control oil (excluding palm) and 100 % palm oil, respectively. There was no significant difference in absorption rate between 4%, 5% and sesame oil samples. The range for detecting palm oil adulteration was from 0.05% to 100% palm oil. LOQ and LOD were 0.1 % and 0.05 % of palm oil, respectively.

Frankincense is a resinous gum obtained from some species of the Boswellia genus. The use of frankincense for food and medicinal uses dates back to more than five thousand years ago, but despite its importance and application, only 27-35% of it is soluble in water. As most frankincense gum is insoluble, this research used the response surface method to study the effect of different chemical modification conditions (NaOH concentrations (X1), reaction temperatures (X2), and MCA concentrations (X3)) on increasing the solubility percentage. The results of the optimization process of the chemical modification of frankincense gum indicate that the conditions of maximum solubility are equal to 85.49, with a desirability rate of 0.97. Therefore, the concentration of NaOH and MCA equal to 0.048, 0.01 mol, and a temperature of 75 degrees Celsius chose as the best optimization conditions. In addition, the intrinsic viscosity and molecular weight of the native gum were higher than the modified gum under optimal conditions. There is a significant difference between the apparent viscosity of natural gum (18.02 ± 0.726 mPa.s) and modified (17.36 ± 0.681 mPa.s) (p>0.05). The results indicate that native and modified gum in optimal conditions show a shear thinning behavior with increasing shear rate, and their behavior is similar to pseudoplastic. The colorimetric test with image J software indicated that carboxymethylation of frankincense gum led to significant changes (P < 0.05) in the total color difference factor (ΔE) and whiteness index (WI), L*, a*, and b*factor.

In this research, in order to modelling and predicating some physiochemical properties of low calorie cake containing apple pulp fiber from different percentages, apple pulp fiber (0- 10%)and maintenance time (0-30days) were used and fat degree, water activity, dropping off, the number of mold & yeast, resinous, chewable, elasticity and brightness of cake samples were surveyed. For predication of changing processes from artificial neural networks, MATlab R2013a software was used .The survey showed that different networks, releasing feedback networks with typology of 8-5-3 with correlation coefficient more than 912/0 and the average square less than 0115/0 and applying sigmound activation hyperlogic ,mutant learning patterns and1000 learning cycle considered as the best neural modelling.The result showed that the selected optimal models also were surveyed and these models with high correlation coefficient(more than 689/0)were able to predict the changing processes .Among measurable properties, artificial neural networks were so accurate for predicting the level of fat.

Diabetes mellitus is one of the most common metabolic disorders that affect the metabolism of carbohydrates, proteins, and fats; and is caused due to a lack of insulin secretion or reduced tissue sensitivity to insulin generating high blood sugar. Due to the side effects of using chemical drugs to treat diabetes, different plants have been used to lower blood sugar and to cure the effects of diabetes. Cake is one of the cereal products with high-consumption snack for all age groups. In this study, the possibility of producing cakes was investigated. This investigation was done by replacing some parts of wheat flour with quinoa flour and okra flour in order to use the benefits of these flours in reducing the glycaemic index in diabetics.To compensate for the negative effects of gluten reduction caused by replacing wheat flour with other flours, basil gum was used as a natural additive in cake formulations.

For this study, the nutritional properties of wheat flour, quinoa and okra flour, and cake samples were measured according to the standards. Then four cake samples (a control cake, a cake with 30% quinoa flour, a cake containing 16% okra flour, and a formulated cake consisted of 30% quinoa flour and 16% okra flour) were produced. The sample with higher nutritional value was chosen to evaluate changes in blood sugar in 10 patients with type II diabetes using the method of measuring blood sugar by a glucometer.

The result showed that the amount of protein and fiber in quinoa flour and okra flour was higher than wheat flour. The fat value in quinoa flour was more than wheat flour and okra flour. The comparison between the cake prepared from quinoa flour and okra flour with the control cake showed that the amount of fiber, ash and protein in the cake prepared with quinoa flour and okra flour was much higher than the ones in the control sample. The cake containing a combination of quinoa flour and okra flour had higher texture and sensory properties than the other samples. The result of the patients' blood glucose test during the study showed that when the cake was formulated, the patients' blood sugar response rate was much lower than when they used white bread (control).

The results of this study showed that the formulated cake with okra flour and quinoa flour can be used as a main snack for diabetics.

Waffle is the name of crispy and sweet bakery products that is not unlike biscuits and is made from eggs, sugar and fat and has a crispy texture. Flour with a high amount of protein due to higher water absorption and consequently inadequate elasticity leads to the production of low quality waffles. The protease in the saliva of the insect remained in the flour prepared from the damaged wheat, transferred to the dough and digested gluten, so reducing the protein content of the flour. The aim of this study was investigated the effect of insect wheat flour at levels (0.3% and 0.5%) with microbial protease enzyme at levels (0.03% and 0.05%) on Physicochemical, rheological and sensory properties of waffle. For this purpose, PH, viscosity, density, water activity, moisture content, texture, color index and sensory properties were evaluated. The results showed that the PH, moisture, firmness and elasticity of the waffle produced with insect wheat flour were similar to the sample containing protease enzyme. The highest density was observed in waffles containing 0.5% of insect wheat flour. The results also showed that the use of insect wheat flour and microbial protease enzyme reduced the viscosity of the dough compared to the control sample. The insect wheat flour and protease enzyme increased brightness and b * index. Sensory properties score also showed that the panelist gave the highest score to waffles containing 0.03% of protease enzyme and 0.5% of insect wheat flour. According to the results of this study, it can be suggested that insect wheat suitable for preparation of waffles as a desirable snack with good quality.

Due to the problems associated with fat intake in diets and on the other hand, the positive role of fat in dairy products such as yogurt, the use of fat substitutes such as starch will help maintain the ultimate quality. Chevil is one of the most important aromatic and medicinal plants in Iran, traditionally used in dairy products and ghee. The aim of this study was to evaluate the effect of corn starch (1, 1.5, 2 %) and F.angulata extract (0.1, 0.2, 0.3%) on some physicochemical characteristics including pH value, acidity, syneresis, viscosity and sensory parametrs color, flavor, consistency and overall acceptance of low-fat probiotic yogurt. The results showed that with increasing the corn starch content and F. angulata extract, pH value increased and decreased, respectively. Yogurt sample containing the highest corn starch (2%) and F.angulata extract (0.3%) had the highest pH value and lowest acidity, respectively. With increasing corn starch, syneresis decreased. The sample containing 1.5% corn starch had the highest viscosity. In contrast, samples containing more F.angulata extract had more syneresis and the lowest viscosity was related to yoghurt containing 0.2% F.angulata extract. Over time, the sensory scores of samples were declined. The yogurt sample containing 0.1% F.angulata extract showed the highest color score. The highest average flavor, consistency and overall acceptance scores during cold storage belonged to the sample containing 2% corn starch. As a conclusion, we can introduce sample containing 2% corn starch as a sample with superior quality properties.

The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.

In this study, after the extraction of F.angulata and microalgae Spirulinaplatensis by ultrasound technique and ethanol (99/70 %), levels of 0/1 to 1% of both extracts were injected into milk samples, according to the formulation, and probiotic yogurt containing LactobacillusacidophilusLa-5 wasprepared. Then,determination of pH, color and probiotic count was donewithin 21 days. By increasing the storage time, the pH and syneresis values decreased and increased respectively.Treatments containing different levels of Chevil extract showed lower pH and more syneresis in comparsion with Spirulina extract. Regarding color parameters (L*a*b*), increasing the storage time until the 14th day, the lightness intensity (L*) decreased and the green intensity (a*) of the samples increased. From the 14th day until the end of period, the L* and a* values was increased and decreased respectively.Treatments containing F.angulata extract, had a less L* value and greater a* value than S. platensisextract. The b* value decreased over time, and the highest mean (more yellowness) was related to the treatments containing F.angulata extract. During cold storage until 14 d, L.acidophilus count increased significantly, and then, declined 1 logarithmic cycle, but it was more than the standard number in probiotic yogurt. Treatments containing S. platensisextract showed a higher count of L. acidophilus.The use of S. platensis extract in comparison with F.angulata extract, yielded better results in terms of pH, color and probiotic count. The use of both extracts could improve yogurt color and increase the probiotic count.

Now a day antioxidants are widely used in foods to reduce the rate of oil oxidation reaction and researchers looking for potent antioxidants by less toxicity and greater efficacy. Plants are one of the best sources of natural antioxidants. Therefore, the aim of this study was to investigated the effect of adding different levels of alcoholic extract of Salvia leriifolia (0, 1, 2 and 3%) as a natural preservative to improvement storage time of fermented doughnut compared to TBHQ as commercial antioxidant on the physicochemical, textural and sensory properties of the final product in a completely randomized design (P˂0.05). The results showed that increasing the level of Salvia leriifolia extract from 0 to 3% had no effect on moisture content, specific volume, porosity and firmness of the final product (evaluated in three times of 2 h, 4 and 7 days after baking). However, by increasing the amount of this extract in fermented doughnut formulation, the peroxide index compared to other sample and the amount of total phenolic content, the antioxidant activity by DPPH method and the oxidative stability index at 2h, 4 and 7 days after baking were decreased and increased, respectively. On the other hand, the results showed that addition of Salvia leriifolia extract at different levels had no effect on the sensory properties of the final product. The results also indicated that the antioxidant activity of the sample containing 3% of Salvia leriifolia extract had the ability to compete with fried doughnut in oil containing synthetic antioxidant TBHQ. Therefore, the sample containing 3% of Salvia leriifolia extract was selected as the best sample because it had high antioxidant resistance, secondly, the addition of this extract had no adverse effect on physicochemical and sensory properties of the final product.

Todays, using of hydrocolloid compounds and gums are considered for improvement of physicochemical and sensory properties .Therefore, in this study, optimization with adding lamb wax extract and guar gum was considered. Effects of wax lamb and guar gum in three levels 0, 1, 2 % and 0, 0.5, 1%, respectively with response surface methodology in the form of a central composite rotatable on moisture, special volume, pH, acidity, geometrical dimensions, ash, lose weight, total acceptation was studied. According to results of this research, all of cake properties affected by mixture compounds (p<0.05). Increasing of lamb wax extract lead to rising of moisture, ash, Amount of moisture, special volume, length, height, pH and ash with adding guar gum was increased. Optimization of formulation showed that to getting proper characteristics, extract concentration wax lamb and guar gum should be 2, 0.97%, respectively.

Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega-3 and dietary fibers of the products.

In this study, effects of flaxseed powder at 0 (control), 3 and 6% on chemical compounds, pH, residual nitrite, thiobarbituric acid index, textural properties, microstructure and sensory evaluation of the samples were investigated. Quantity of the oil in the batches containing flaxseed powder was deducted from the total oil based on the flaxseed powder contents. All samples were stored at 4 °C and the experiments were carried out on Days 1, 14, 28 and 42.

Use of flaxseed powder in sausage formulation increased the nutritional properties without altering sensory properties of the product. Based on the results, addition of flaxseed powder decreased pH, nitrite and residual moisture contents and increased protein, ash, fiber and total calories (p > 0.05). Nitrite contents decreased during storage. In addition, flaxseed powder decreased the textural parameters. Microstructural results of sausages showed decreases in density and size of the pores by increasing flaxseed powder contents. In general, addition of flaxseed powder up to 3% included no effects on sensory evaluation parameters in sausages (p > 0.05).

Based on the results, sausages formulated with flaxseed powder can be used as novel processed meat products that contain appropriate quantities of bioactive compounds and compensate nutrient lacks of the conventional sausages.

Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0.075-0.225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.109 M, soaking time in sodium hydroxide solution of 115.735 minutes, and Extraction temperature of 37.585oC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cP, 145 g, 6.039, 6.801, and 38.859 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.99).

Because of the high perishability of fish, keeping the quality of fresh fish is one of the most important problems in the fish-processing. The aim of this study was to determine the antioxidant and antibacterial effects of encapsulated nisin on silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage. After being weighted, fish fillets were sprayed with encapsulated nisin with nanoliposome with two levels of its (700 IU and 1000 IU). Then the samples were packed and placed in refrigerated. Chemical (PV, TBARS, TVB-N) and microbial (TVC, PTC) parameters were measured during of storage at days (0, 3, 6, 9, 12 and 15). The result show that, all parameters on control samples, were higher than encapsulated nisin samples, the difference was statistically significant (p>0.05). Microbial parameters decreased significantly in the encapsulated nisin samples at the beginning of the period, followed by a slower rate of increase than the control; the chemical parameters showed a slower rate of decrease. So, using natural preservatives such as encapsulated nisin in fish fillets may increase shelf-life of fish fillets during refrigerated storage. Encapsulated nisin with level of (1000 IU) is the best effect on shelf- life of fillets