فهرست مطالب مرضیه حسینی نژاد

Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several traditionally produced fermented fruits and vegetables from different parts of Iran, screening their potentials for producing bacteriocin-like substances production and evaluate their antimicrobial activities against various pathogens. The effect of heat treatment and different pH values on the stability of bacteriocins were also assessed and compared with commercial nisin for their possible application in the food industry as an alternative to chemical preservatives.

 Lactic acid bacteria were isolated from several fermented products like hawthorn, mixed fruit pickles containing quince and apple, mango, and medlar. pickle, and tThe isolates were identified using phenotypic (physiological and biochemical) and genotypic (16S rDNA gene sequencing) methods followed by drawing phylogenetic tree based on the neighbor-joining method. The bacteriocins were prepared from the neutralized and cell-free supernatant (CFS). To precipitate the bacteriocins, ammonium sulfate (75%), potassium phosphate buffer, and methanol-chloroform were used, and extraction was completed with a high-speed centrifugecentrifugation. After freeze-drying, the precipitate was kept as crude bacteriocin. The bacteriocin activity was measured by the critical method, and the effect of heat, storage time and pH on the stability of bacteriocins was evaluated. The minimum inhibitory concentration (MIC) and the minimum inhibitory bactericidal concentration (MBC) of the examined bacteriocins were determined on against the pathogenic strains of Escherichia coli and Staphylococcus aureus and compared with commercial nisin.

 In this research, from 162 isolated strains of LAB, four isolates (10A, S6, Sa, and Ab) were selected based on the highest amount of antimicrobial compounds and diameter of the inhibitory zone against pathogenic strains. then the isolates were identified as different strains of Lactiplantibacillus plantarum (previously classified as Lactobacillus plantarum). The phylogenetic position of the isolates was determined by drawing a phylogenetic tree. The drawn tree consists of two clusters and the first cluster consist of two sub-clusters, with two different strains of L. plantarum in each of them. In the next step, bacteriocin of the isolates was extracted using saturated ammonium sulfate and high-speed (23000g) centrifugingcentrifugation. Partially purified bacteriocins from different species showed high inhibitory effects on tested indicators, which were estimated, for L. plantarum 3360 (10A) and L. plantarum lb51 (Ab), 64000 AU/ml against Staphylococcus aureus and Escherichia coli. All selected bacteriocins indicated a stable effect at different temperatures of 60 and 121°C for 20 min and 4 and -20°C for 6 months, this effect was the examined bacteriocins were also stable against at acidic and alkaline pHs too. Also, the inhibitory property decreased under very acidic (pH < 3) and very alkaline (pH > 8) conditions, but this reduction was not significant at the 95% confidence level. Bacteriocins with 64000 AU/mL activity had higher antimicrobial properties against the pathogens compared to an equal amount of commercial NiseenNisin-S (680 AU/mL). The results of MIC and MBC showed that isolates 10A and Ab have the highest inhibitory properties compared to other extracted bacteriocins and/or nisin. Since heat and chemical preservatives are used in food preparation, the stability of bacteriocins against heat and different pH is important, therefore, after extraction and purification, the extracted bacteriocins can be used as a biological preservative in the production of various food products in the range of acidic and alkaline pH, including juices, meat products, and sauces. Encapsulation of these peptides and their application in food products needs further investigation.

Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB’s antimicrobial agents, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented products were screened for simultaneous production of bacteriocins. Among 253 dominant isolates from 48 types of fruit and vegetable fermented products, strains which found to be potent bacteriocin producers were selected. Further, DNA of the strains was evaluated by the 16S rRNA sequencing. Five isolates identified as Lactiplantibacillus plantarum (10A, V3, S6, Sa, and Ab), showed the highest inhibitory effect against the growth of pathogenic indicators Listeria monocytogenes PTCC 1165, Escherichia coli ATCC 25923, Salmonella enterica serovar typhimurium PTCC 1609 and Staphylococcus aureus ATCC 25922. Response surface methodology was used to optimize the culture conditions based on various carbon/nitrogen sources in different temperatures (30, 32, 35, and 37 ºC) and incubation periods. This led to an increase in efficiency of bacteriocin production by 70%. The bacteriocin production curve was plotted within 58 hours showing that the maximum production and activity happened at 35 °C/48 h in culture containing peptone, yeast extract, tween 80 and glucose. Inhibitory effect of bacteriocins was significantly reduced when treated with proteolytic enzymes. Among the 5 isolated strains, 10A with an activity of 64000 Au/mL exhibited the highest inhibitory effect, even more than nisin. This study successfully recommends the selective potential of bacteriocin 10A as a candidate food biopreservative to control the growth of food pathogenic and spoiling bacteria.

The basis of nutrition in many countries, including Iran, is bread. Considering the importance of consuming whole-wheat flour along with other grains, the application of sourdough containing Lactobacillus plantarum primer and sourdough with random fermentation were applied in preparation of Barbari breads (mixture of whole wheat-barley flour and mixture of whole barley-sprouted wheat flour) were investigated and compared. The results of using sourdough on the amount of phytic acid in Barbari bread showed that random sourdough further reduces the amount of phytic acid. As a result, the amount of iron and zinc increased. The microbial analysis of bread showed no microbial growth in all samples on the first and third day of storage. In addition, the results of mold count showed that the use of random sourdough had a better effect on the lack of mold growth in both breads. The results of the textural characteristics of the breads during one week of storage showed that the quality of the bread texture was maintained up to 5 days after baking by using sourdough in random fermentation conditions. Based on the results of this study, it is possible to reduce phytic acid, improve nutritional properties and increase the shelf life of bread by using sourdough with random fermentation in the preparation of Barbari bread from whole flour.

In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis in response to heat stress and simulated gastrointestinal tract was investigated. Moreover, the aggregation and hydrophobicity of cell surface of these strains were evaluated. The results showed a survival rate of more than 80% for both species after enduring heat stress and undergoing simulated gastrointestinal conditions. In addition, Bacillus coagulans showed a higher autoaggregation and coaggregation ability compared to Bacillus subtilis. In addition, both probiotic species presented a high tendency toward adhering to the hydrocarbon solvents like chloroform and ethyl acetate. This study was a continuation of previous studies conducted with the aim of developing and optimizing functional edible coating for the production of probiotic rock candy (Nabat) using spore-forming probiotic bacillus, to ensure the survival and effectiveness of the strains.

During the last decade, application of edible coatings as efficient carriers for the transfer of bioactive compounds including probiotic microorganisms has become more prominent for production of food products with stressful condition for these bacteria. In this study, the effect of optimizing a coating formulation based on carboxymethylcellulose and sucrose as carrier of probiotic strain for rock candy coating was evaluated.  Surface response method based on the central composite design was applied to evaluate the coating movement on the rock candy, the amount of coating remaining on the product after immersion and texture characteristics of the coating, such as adhesion. In addition, the textural and rheological properties of the coating solution under different concentrations of carboxymethyl cellulose and sucrose were investigated. The optimized formulation for rock candy coating was obtained with 97.9% carboxymethyl cellulose and 46.5% sucrose. The results showed that by increasing carboxymethyl cellulose concentration (from 0.8 to 1.2%) and sucrose (from 40 to 50%), the viscosity of the coating solution ranged from 9.27 to 82.62 Pa.s. Also, the flow behavior index of the coating solution confirmed the pseudoplastic behavior of the coating at carboxymethyl cellulose concentrations of 0.8 and higher. While, increasing the concentration of sucrose at a constant concentration of carboxymethyl cellulose had a greater effect on the textural parameters of the coating solution. In addition, the use of Bacillus coagulans spores in this product showed high viability of this strain (more than 90%) under product storage conditions (ambient temperature and dry place).

In the poultry industry, additives such as antibiotics are used to increase performance and reduce mortality. In recent years, probiotics are used in poultry nutrition due to their beneficial effects on production and absence in carcasses. In the poultry industry, Bacillus spp. probiotics are used to help increase feed intake and reduce the risk of salmonella infection. The purpose of this study was to isolate native probiotic strains with these abilities. In this research, 25 samples from freshly feces from 7 poultry and 16 samples from 3 rice field regions of Golestan province were collected. After isolation of Bacillus spp. on nutrient agar, their probiotic characteristics such as enzyme production, bile salt, acid, pepsin, trypsin and antibiotic resistance, and the ability of attachment to intestinal epithelial cells and inhibit Salmonella enterica serovar Typhimurium invasion were evaluated. The selected strain was identified by polymerase chain reaction (PCR) and 16S rDNA sequence. Top strain was identified as Bacillus tequilensis, which showed the highest binding to epithelial cells of the intestine and prevented the binding of Salmonella spp. This strain can improve the quality of poultry as a chicken diet and reduce the incidence of salmonellosis in chickens and humans, which, if this is achieved, will be a step towards consumer health. Considering the results obtained in this project, it is hoped to produce native probiotic for the prevention of Salmonella infection in Iran.

Optimization of fermentation control with potential application of rice bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional rice bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and cohesiveness were significantly increased and decreased respectively. However, there were a trend decreasing in the hardness and over acceptability of bread texture (P0.05). The result of this research a model was defined for any dependent variable. Also for evaluating the accuracy of the fitted models, desirability and lack of fit test were determined.

Growth of beneficial probiotics is attributed to their tolerance to stress factors while most probiotics have a relatively short and unstable shelf life. Bacillus coagulans, an economically important spore-forming species, is becoming increasingly remarkable in field of probiotics for the decrease of harmful effects of processing and environment conditions on the survival of bacterial cells and to assure their functionality in the human body. The aim of this review was to explore scientific research on therapeutic, functional and biosafety properties of Bacillus coagulans as a novel probiotic. Many scientific literatures have been published on the use of health promoting Bacillus spores in foods. Bacillus coagulans mostly includes several health benefits of non-spore forming probiotics and is able to tolerate heat and stressful requirements of food processing as well as gastrointestinal tract conditions. Considering specific characteristics of spore-forming probiotics, Bacillus coagulans demonstrates a promising potential in production of probiotic foods. The authors declare no conflict of interest.

Increasing the survivability of probiotic bacteria that are exposed to the severe conditions of food and gastrointestinal tract, is always one of the concerns of scientists in the field of food and medicine. Hence, microencapsulation of probiotics has been proven as a novel technique for increasing probiotic tolerance in gastrointestinal simulation conditions. In this research, microencapsulation of Lactobacillus plantarum (A7 & S2G) with three different matrix materials (M1, M2, M3) was performed to increment the bacterial viability in simulated gastric fluid and porcine bile salt solution condition. Microencapsulation efficiency of Lactobacillus plantarum (A7 & S2G) in M1, M2 and M3 matrices was (98.72, 90.16 %), (95.29, 98.52 %) and (98.10, 93.07 %), respectively. Microcapsules were placed in simulated gastrointestinal condition for 10, 60, 120 min at 37 °C. Also, the survivability of microcapsulated probiotic bacteria was investigated at 4 and 25 °C during 8 weeks. The results of this study showed that the population reduction ratio of microencapsulated bacteria to free cells in matrices (M1, A7), (M2, A7), (M3, A7), (M1, S2G), (M2, S2G) and (M3, S2G) in simulated stomach condition was obtained 7:2, 7:1, 7:2, 6:2, 6:1 and 6:2 (Log of cfu/g), respectively. While, the result of survivability in simulated intestinal condition for (M1, A7), (M2, A7), (M3, A7), (M1, S2G), (M2, S2G) and (M3, S2G) was obtained as 6:2, 6:1, 6:2, 5:2, 5:1 and 5:2 (Log of cfu/g), respectively. Finally, there was a significant difference in the results of the monitoring of viable probiotic population during the shelf-life in different matrices at the examined temperatures.

Nowadays, the role of nutrition in the health of gastrointestinal system is deemed as a key factor in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore, microencapsulation of probiotics and their survival during baking and gastrointestinal aggregation have positive physiology effects on consumers. The aim of the research was to study qualitative characteristics and microbial survival of probiotic bread produced with 1, 1.5 and 2% encapsulated microbial suspension along with edible starch 5% during 48 h. The results of this assessment showed that the time of storage reduced microbial population of the probiotic bread in such way that the population decline in the 1% suspension was more severe. Also, in both samples containing different microbial suspensions, the specific volume decreased while the porosity increased within 48 (P≤ 0.05), compared to the control. Whereas, hardness of probiotic bread increased after of 24 h which was less than the control sample (P≤0.05). Moreover, the analysis of variance and mean comparison of colorimetric test showed a significant effect (P≤ 0.05) on the color indexes of (L*, a* and b*) after 48 hours

The present survey was carried out during 2014-2015 on Thysanoptera fauna in Kalat region, north east of Khorasan-e-Razavi province, Iran. The thrips specimens were collected directly from different host plants, field crops, orchards, ornamental and pasture plants. In this study a total of 40 species belong to 15 genera and 4 families were collected and identified. Among the collected species, 14 species are considered to be new records for Khorasan-e-Razavi province. The most identified species were belonging to suborder Terebrantia and among families of this suborder; Thripidae with 11 genera and 29 species was richest family in this region. In suborder Tubulifera, genus Haplothris from Phlaeothripidae had the most identified species in Kalat region. In genus Thrips , T. tabaci, T. meridionalis ,T. atratus and in genus Haplothrips , H. tritici had the most host plant diversity respectively. Distribution in Iran and world distribution are presented for all the species.

Fermentation control with potential application of wheat bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional wheat bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and chewiness were significantly increased. However, there was a trend decreasing in the hardness of bread texture (P0.05). Based on the results obtained from the current research, for every dependent variable a model was defined. Also for evaluating the accuracy of the fitted models, lack of fit test was performed and coefficient of variations was determined.

Encapsulation of probiotics in food samples has been proven as a novel technique for enhancing the viability and stability of encapsulated probiotics in simulated gastrointestinal environment. However, investigations on the optimized compositions of encapsulation to enhance the viability of the probiotic bacteria in food and simulated gastrointestinal environment are intending to increase. In the present study, by creating a matrix composed of whey protein concentrate, Carboxymethylcellulose, Pectin, Inulin and Persian gum, in order to increase the viability of Lactobacillus acidophilus and Bacillus coagulants in stomach environmental condition (pepsin, pH= 1.5) and intestine (pancreatin and bile salts, pH =8), the encapsulation efficiency of 76.58 and 84.55%, was obtained, respectively. The encapsulated probiotics were subjected to the simulated environment at 0, 10, 30, 60 and 90 min intervals at 37 °C. The results of Analysis of variance and mean comparison showed that there was a significant difference in gastric simulation conditions (P

Providing probiotics with a physical barrier is an efficient approach to protect microorganisms and to deliver them into the gut. In this case, encapsulation is a technique for putting probiotics in small capsules to enhance efficiency during processing and controlling of delivery in gut. Microencapsulation does not utilize capsules greater than 3 mm in length. Encapsulations that fall within the range of 1µm to 1000µm are classified as microencapsulation. Components between 1 nm and 100 nm are classified as nanocapsules or nanoenvelopment. This review focuses mainly on the methodological approach of probiotic microencapsulation and nanoenvelopment including materials, methods, advantages and disadvantages in food industry.

For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (40C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (40C) was less than 12 days.

Nowadays, studies on the functional and nutritional values of bread are being developed in order to improve these characteristics as well as application of various dietary fibers and prebiotic compounds in bakery products. The aim of this research was application of prebiotic inulin in the formulation and production of functional Taftoon, a kind of Iranian traditional bread widely used in the country, and evaluation of its nutritional value and qualitative effects. For this purpose, specific percentages of wheat flour (ratios of 2%, 4%, 6% and 8%) were replaced by commercial inulin with average polymerization of 23 and the produced Taftoon was assessed in terms of qualitative characteristics. The results of Farinograph assessment showed that the sample containing 6% inulin received the maximum sensory score for improvement and stability indexes compared with the control sample. Moreover, based on the results the added 6% inulin, regardless of its amount, not only lacked any negative effect on visual quality and color of bread samples, but also improved the product concerning total titratable acidity, rate of flour water absorption, textural features, owing to its viscoelastic behavior, compared to the control sample. Therefore, using inulin as a well- known prebiotic compound improves the nutritional and healthful characteristics of the traditional bread, Taftoon. However, it did not display any negative effects on rheological and sensory properties of the final product.

Nowadays, using essential oils as natural antibacterial inhibitors to control of plant diseases has been widely investigated. In the current research, the essential oils of Coriandrum sativum L., Thymus sativum L., Cuminum cyminum L., Rosmarinus officinalis L. and Eucalyptus globulus L. were extracted by water distillation method and then the inhibitory effects were tested against Pectobacterium carotovorum (causal agent of bacterial wilt in potato) andRalstonia solanacearum (causal agent of softrot in potato) using paper disk diffusion method. The minimum inhibitory concentration and minimum bactericidal concentration were determined by twofold broth dilution method. The experiments were analyzed by a completely randomized factorial design. Duncan’s multiple range test (MSTATC software) was used for comparison of means. Thyme oil exhibited the highest antibacterial activity in cultured media for both plant pathogenic bacteria, so it was selected to be applied in greenhouse experiments. The results showed that T. vulgaris had the most inhibition zone compared to the other oils in cultured media with 34.8 mm. In the greenhouse experiments, thyme oil was used for plant spraying and soil drenching methods at concentration of 0.5 and %1, respectively. According to the results, the thyme essential oil caused a significant reduction in soft rot and bacterial wilt incidence on potato by 41 and 44%, respectively compared with the control sample. Generally, thyme oil with a suitable antibacterial potential would be considered as an inhibitory agent to management of two studied diseases on potatoes.

Nowadays consumers are aware of the importance of food additives on their health; demands for "natural" and" traditional" foods without any addition of chemical preservatives are increasing every day. On the otherhand resistance to bacterial antibiotics and adverse effects created by some of them have been led to concerns. Therefore, one of the alternatives to meet these needs is nonpathogenic microorganisms such as lactic acid bacteria bacteriocins that because of their “safe” (GRAS) status widely are used in food industry, medicine and animal health as bio-preservatives. That's why they are used in various cases such as increasing the shelf life, clinical antimicrobial activity and flora fermentation control. Thus, the present study is a review of the bacteriocins basic issues, technological applications and recent perspectives in development strategies.

Quinoa (Chenopodium quinoa Willd.) is a valuable medicinal plant well-known for its exceptional nutritional properties and resistance to adverse environmental conditions due to its unique phytochemical compounds. Quinoa seed with 15% proteins and high quality of amino acid composition has been considered as a perfect food, and also a valuable source for vitamins, minerals and bioactive compounds such as polyphenols, phytosterols, and flavonoids. A single serving (40 g/day) of quinoa would deliver a large portion of Recommended Daily Allowance (RDA) of key nutrients and health-beneficial compounds to the consumer. According to FAO/WHO recommendations, quinoa protein can supply over 180% of the daily recommended intake of essential amino acids for adult nutrition with proper ratio of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine, and valine. Accordingly, quinoa seed can be introduced as nutriceutical composition for billions of human under malnutrition and pharmaceuitical shortage on the world and because of that, 2013 was named as quinoa year by FAO.  In this comprehensive paper it isaimedto introduce functional properties of quinoa and its advance in grank in food biosafety.

Achieving the potential properties of sourdough such as inhibition of microbial spoilage, nutritional, staling delay and physicochemical properties in bread is prominently associated with controlled fermentation. In new fermentation technologies therefore, sourdough potential capabilities to create adequate alternatives for bakery additives is increasingly enhanced. In this study, the effect of sugar contents (0.5, 1, 1.5%) and sourdough fermentation times (8, 16, 24 h), containing specific starter culture (Lactobacillus plantarum) isolated from a traditional sourdough were evaluated on semi-volume physicochemical and crust properties. For this purpose, after preparation of sourdough semi-volume bread under mentioned treatments, the texture profile analysis (TPA) and porosity were determined by measuring crumb cohesiveness, springiness and chewiness during 4 days, based on split plot statistical design and browning index (BI) and chroma (C)* index were investigated bread crust 2 h after baking. According to the results, the minimum and maximum bread crumb cohesiveness after 96 hours, were observed respectively in samples produced with sourdough after 24 h fermentation and 1% sugar content, and after 24 h fermentation and 0.5% sugar content. Furthermore, minimum and maximum bread crumb springiness, were observed respectively in samples produced with sourdough after 8 h fermentation and 0.5% sugar content, and after 8 h fermentation and 1.5% sugar content and minimum and maximum bread chewiness in samples produced with sourdough after 24 h fermentation and 1.5% sugar content, and after 8 h fermentation and 1% sugar content after 96 hours. Furthermore, the maximum amount of porosity was obtained after 24 h sourdough fermentation and 0.5% sugar content, while the lowest amount was obtained after 24 h sourdough fermentation and 1.5% sugar content, 48 h after baking.

In this research¡ application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0¡ 10¡ 20¡ 30 and 40% (w/w). After deep frying¡ sensory properties were investigated by quantitative descriptive analysis and textural properties were tested by texture analyzer instrument via compression test. Based on sensory assessment more alteration was shown in flavor group attributes including flavor of frying¡ fish flavor and sweetness and also internal product color. Results of texture analyzing showed that maximum amounts of hardness¡ chewiness and gumminess was related to fillets with no coating. Cohesiveness and springiness changes of fried fillet in various treatments were not significant (P≥0.05) while changes observed in the trend of hardness and gumminess were similar and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish fillet in 30 and 40% concentrations could be used without creating significant effects of sensory¡ taste and textural properties of the final fried product.

Chicory plant is known as one of the main sources of industrial and commercial production of inulin. Inulin composition and its functional features depend on various parameters, including genetic characteristics and plant origin, growth environmental conditions and harvesting time, and also extraction method as well as the post extraction methods. The aim of this study was to evaluate native and exotic cultivars of chicory in terms of inulin production efficiency. The Results showed that the efficiency of inulin in indigenous landrace was relatively low while foreign cultivars revealed higher inulin content. By considering the significant difference between root weight and inulin content, foreign genotype (Orchies) was chosen to achieve optimal conditions for extracting inulin-type fructans. Response Surface Methodology and Central Composite Design were employed to investigate the effect of independent variables of time (20 to 60 min), temperature (50 to 80° C) and water to solids ratio (5:1-12:1) on the extraction efficiency. The Results demonstrated that the most effective factors in the efficiency of inulin extraction were temperature and the ratio of water to solids, while, the time had less effect on the extraction process.