مسعود هنرور

Lactic acid is a chiral alpha hydroxy acid that is one of the products of sugar metabolism in human cells and its chemical formula is "C3H6O3". Muscle cells and red blood cells are processed based on this important substance. At body pH, lactic acid exists in its ionic form, lactate. Lactic acid is created in the human body as one of the side products of sugar metabolism, in case of lack of oxygen supply to the body. Glycolysis in the presence of glucose takes place in ten stages of enzymatic reaction, in the last stage, in case of anaerobic conditions, lactate is produced by the reduction of pyruvate. Lactate and other non-sugar substances such as glycerol and pyruvate can be converted into glucose, which is called gluconeogenesis in the body. Lactic acid plays an anaerobic role. The most important industrial method to produce lactic acid is the use of sugar beet molasses in the fermentation process. Sugar beet molasses is used as a source of carbon and nitrogen, and different bacterial and fungal strains are used in continuous or non-continuous processes. Also, Bacillus subtilis is the name of a species of the genus Bacillus. In this study, lactic optimization of sugar beet molasses acid production by Bacillus subtilis bacteria was studied.

Nowadays, the use of antioxidant compounds and natural preservatives instead of synthetic preservatives has a unique and fundamental role in the food industry due to their known harms and diseases. One of these compounds with known antioxidant effects is red sugar beet betalains, which have been investigated for microencapsulation. In this study, betalain microcapsules were prepared by the "ionic gelation" method using sodium alginate and guar gum with amounts of 0.25, 0.5, 0.75, 1, 1.5, and 2 mg. Betalain microcapsules were characterized for size, loading efficacy, cumulative release, and morphological characteristics. Also, the characteristics of minimum inhibition concentration (MIC), minimum bactericidal concentration (MBC), and the inhibitory percentage of free radicals (DPPH) for microcapsules were calculated. All data were analyzed using Duncan's one-way variance analysis method. In general, the results show that the percentage of loading efficacy and cumulative release increased up to 1.5 mg betalain, and then up to 2.5 mg experienced a significant decrease. Also, microcapsules had spherical, homogeneous, and uniform forms. In treatments with amounts higher than 1.5 mg, agglomeration between particles coincided with increasing particle size and was based on microcapsules characteristics. Finally, microcapsules including 1.5 mg betalain were selected as the optimum treatment based on the characteristics of the maximum loading efficacy and release, homogenous appearance, lowest MIC and MBC, and the maximum DPPH.

Water pollution with toxic heavy metals due to industrial wastewater discharge is a global environmental issue. The removal of heavy metals from industrial effluents is a significant concern in the field of water pollution and a serious challenge in reducing water quality. Multiple metals such as nickel, cadmium, chromium, cobalt, copper, lead, mercury, and zinc are notably toxic. The aim of this study is to investigate the impact of pomegranate peel as a cost-effective adsorbent in removing nickel and chromium metals. Pomegranate peels were initially treated with a 0.1 N sulfuric acid solution, and their adsorption capacity was examined. The effect of sulfuric acid on the adsorbent was assessed using CHN, FT-IR, and SEM techniques. The results indicated that the modification of the adsorbent with sulfuric acid was effective in removing chromium and nickel ions from industrial wastewater. Adsorption experiments were carried out at various adsorbent concentrations, times, temperatures, and pH levels. Data analysis revealed that the optimal conditions for nickel ions (II) are a concentration of 4.5 g/L of the adsorbent, pH 6, a temperature of 308.15 K, and a time of 60 minutes. The optimal conditions for chromium ions (VI) are a concentration of 4 g/L of the adsorbent, pH 5.5, a temperature of 300.65 K, and a time of 100 minutes. The research conducted and the results obtained suggest that, considering the potential benefits, the use of this adsorbent for the removal of nickel and chromium in industrial wastewater is a promising and environmentally friendly approach.

This study aimed to apply percolation and microwave-assisted extraction methods to extract phenolic, carotenoid and chlorophyll compounds from Gracilariacorticata red algae. During this study, in the MAE method the solvent type (water, ethanol, and methanol), time (10, 20 and 30 min), power (90, 180 and 270 W) and solvent-to-sample ratio (5, 12.5 and 20) were used as variables. Also, in the percolation method, the variables were solvent type (water, ethanol, and methanol), time (24, 48 and 72 h) and solvent-to-sample ratio (5, 12.5 and 20). Based on the results obtained during this study, it was found that the percolation method the solvent and time interaction, solvent and solvent to sample ratio interaction had a significant effect on the chlorophyll a content (p<0.05). To the extract carotenoids in the percolation method, the most effective parameters were type 1 solvent (water) and solvent to sample ratio of 20. The variables of percolation and MAE methods had no significant effect on phenol content (p>0.05). In the MAE extraction method, the solvent-to-sample ratio and the square solvent type had a significant effect (p<0.05) on the chlorophyll content. For extraction of carotenoids using the MAE method, solvent type, and solvent to sample ratio had a significant effect on extraction efficiency (p<0.05).

Awareness of proper nutrition leads to people's health, therefore if low-fat and low-sugar foods is produced, this can lead to an increase in the health of the society. Foman traditional cookie is one of the popular confectionery products in the north of Iran, which is made from wheat flour, butter, sugar, cinnamon and walnuts. This research deals with the feasibility of producing traditional Foman cookies by removing white sugar from cookie's cream and replacing it brown sugar and stevia natural sweetener powder.

The changes in the levels of moisture, total sugar, calories and acidity were measured after substituting brown sugar and stevia powder (in terms of flavoring) instead of white sugar in cookie dough during a 14-day storage period at 25 degrees Celsius. In this method, brown sugar was replaced by 40, 50 and 60% of the removed white sugar in cookie core, and stevia was used to compensate sweetness taste. The changes of moisture, total sugar, calories and acidity after this replacement was measured during the 14-day storage period at 25°C.The color, taste, texture hardness and general acceptability of the cookies were investigated by sensory evaluation.

The results show that the replacement of brown sugar and stevia in cookie core has caused significant changes in dependent variables such as moisture, total sugar, acidity, calories, and kernel color, therefore kernel color and moisture have increased, but total sugar has a decreasing trend, calorie of cookies has increased as compared to the control sample due to the replacement of dry matter instead of white sugar. There is no significant change in taste, hardness of texture and overall acceptance.   

In the examination of the samples in the selected intervals, the highest agreement with the control sample in terms of changes in dependent variables such as moisture, total sugar, acidity, color can be observed in the sample with 40% brown sugar and 60% stevia. Substitution of stevia and brown sugar instead of white sugar led to a decrease in total sugar, but there was no visible effect on taste, texture hardness, and overall acceptance, although time had a negative effect on most of the studied parameters. By increasing the amount of brown sugar, the agreement with the control sample decreases, but the amount of calories has a reverse trend due to the change of dry matter in the core.

Currently, unsegregated food waste in our country is one of the environmental and economic problems. while in some countries, there are some precise superseded and retributive legal rules to prevent the release of not separated household or commercial food waste, thus, refusal these orders are accompanied by financial or social penalties.

  The last 5 years literature review on the management of these kind of wastes have been reviewed.

There are over 1,900 known species of edible insects. Cockroaches, caterpillars, bees, flies, and ants are the most popular. In this article, the use of these edible insects, which are used in some countries for human consumption, extraction of various sources such as protein or animal feed, has been mentioned and discussed as a solution for the use of these nonseparated food wastes containing plastics, which consequently, could be the aim of creating a green economic cycle for returning to nature and make economic exploitation.

Totally, the use of insects as a part of natural life cycles and as food and feed, especially in some developed and developing countries, has become one of the cost-effective and economic solutions to adjust the problem of non-separated food waste.

Considering the country's economic and currency conditions, this can be an alternative solution, and these insects can be used as a source of protein for food and feed, or be used for biodiesels or agricultural purposes.

One of the tasks of food industry experts is to prevent the generation of waste in the food industry and, if necessary, reduce the production of this waste. One of the solutions that food industry experts consider is to turn food industry waste into a high value product. Due to the lack of suitable conversion industries for sugar beet waste and its conversion into a high value-added product, the purpose of this study, in addition to using food waste and producing high value products, is to create agricultural waste. And to prevent food caused by rodents. To produce the product using Design expert software, a mixture of 16 formulations is made in the form of pellets and after measuring the amount of crude fiber, the optimal product formula is obtained using the software and after fabrication, it was tested on 60 female mice. In this study, acute toxicity was administered orally to female LD50 in order to determine the LD50 range. Behavior changes and mortality due to toxicity were evaluated in mice for 48 hours. Based on the results of the acute oral toxicity study, LD50 of the product was reported to be 1500 mg / kg.

Aquatic plants are one of the most important sources of bioactive compounds with antioxidant activity. The aim of this paper is to optimize the microwave extraction of antioxidant compounds including chlorophyll a and b, carotenoids, and phenolic compounds from Laurencia papillosa based on extraction time, microwave power, solvent type, and solvent to sample ratio. Experimental design was performed using Design Expert with 25 runs, and the amounts of the mentioned antioxidant compounds were measured. The results for chlorophyll a and b showed that none of the extraction factors had a significant effect (P > 0.05) on these two types of chlorophylls. In relation to carotenoid extraction, the time, time and solvent interaction, and time and power interaction had significant effects (P 0.05), and according to the results, the optimum conditions for carotenoid extraction include methanol as the solvent with a ratio of 10.5 to 1, power of 156 watts, and time of 24.5 minutes. Regarding phenolic compounds, solvent, time, solvent and time interaction, and solvent and power interaction had significant effects (P 0.05), and the optimum conditions of phenol extraction include methanol as the solvent with a ratio of 12.5 to 1, power of 180 watts, and time of 10 minutes. The results of this paper indicate that Laurencia papillosa has significant antioxidant properties, and by controlling the effective parameters in the microwave extraction process, the maximum amount of antioxidant compounds can be obtained.

This study aimed to investigate the effect of deuterium-depleted water (DDW) in specific concentrations on HT-29 and SW-480 cells. HT-29 and SW-480 cell lines were cultured in RPMI medium containing different concentrations of DDW for 24, 48, and 72 hours, and then the percentage of cell survival was determined by MTT-based cytotoxicity assay. The findings proved the role of reducing deuterium and increasing time treatment in inhibiting the growth of these cell lines. The lowest cell survival rates for HT-29 and SW-480 cell lines were obtained during 72 hours of treatment with 30 ppm deuterium concentration, with 23% and 37% cell survival percentages, respectively. To investigate the side effects of deuterium-depleted water, normal C2C12 cells were also treated with deuterium-depleted water. The results showed that under the same conditions as cancer cells, deuterium-depleted water has a lower growth inhibitory effect on normal cells, so cell survival in this cell line was more than 50%. Our data show that deuterium-depleted water could open up a new strategic approach to preventing and treating colorectal cancer.

Cocoa milk is a popular milk-based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price. The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology. Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge. According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens. To better examining the results Hustler-Balkillian, ostwald and Bingham models were used. Herschel-Ballykleychr('39')s model has better adjustment with the results. Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition

One of the most challenging issues in food and pharmaceutical industries is finding effective and safe saccharides from natural sources instead of the synthetic counterparts which can have side effects. In this regard, Trehala manna is considered a promising natural source of sugar and produced by Echinopes in response to insect activity.

The highest percentage of protein (2.97%), fat (0.87%), moisture (5.83%), fibre (0.83%) and ash (3.51%) was related to samples in Jahrom, and followed by Sabzevar, Mehriz, Jahrom, and Banaroyeh, in order of magnitude. Benaroyeh sample had the highest proportion of trehalose (17.11). However, Shiraz sample had the highest total sugar content (115 mg/g) and water-soluble sugar (45 mg/g) among the samples.The values of sucrose, glucose, fructose were ranged 2.4-8.2 (mg/gr), 7.6-4.5 (mg/gr) and 4.4-1.2 (mg/gr), respectively. In all cases, there were significant differences (p<0.05).

The origin of Trehala manna in different regions of Iran significantly affect their chemical components, especially trehalose. In this regard, Trehala mana from Benaroyeh region can be used as a proper source of trehalose (17.11%) for industrial purposes and the production of functional food.

In recent years, algae have been considered as a rich source of valuable nutrients and diverse bioactive compounds in different studies and have got noticed by many researchers. Providing a suitable carbon source for algae cultivation with the aim of nutritional and medicinal uses, has made the production process expensive.

Recently, various studies have been carried out on cultivation techniques of different types of algae based on the use of new and inexpensive carbon sources. Agricultural and food waste are rich sources of carbon. Annually, 1.3 percent of the total volume of food in the world is turned into waste. Therefore, many studies have investigated the use of food waste as a substrate for algae cultivation. For example the use of various wastes and by-products of food factories, surplus products and agricultural products and even food industry wastewater for algae cultivation. This article discusses some of the research conducted in this field.

Due to the significant sugar and carbon content in agricultural and food waste, they can be regarded as a great substrate for algae cultivation for using them toward various food, pharmaceutical and cosmetic applications. Independence of light in mixotrophic and heterotrophic cultivation has significantly reduced costs and space compared to autotrophic culture.

According to the results of various studies, it can be expected that the heterotrophic method for cultivating algae by use of agricultural wastes and food residues will play an important role in meeting future nutritional needs.

Considering the economic importance of preserving the desired characteristics of sugar beet in silage, it seems necessary to use appropriate methods to keep better this product in storage. This study was done in 2 different stages to show the environmental effect on sugar beet storage and the result of using 2 chemicals on keeping quality attributes of sugar beet. In the first phase of this study, the effects of temperatures 4, 12 and 24 degrees Celsius during 15, 30 and 45 days of storage on sugar content, respiration rate, and weight loss, and in the second phase, using chemical treatments with different levels of calcium Chloride (2, 4 and 6%) and milk of lime (5, 10 and 15%) on sugar content (%), percentage of loss weight and total number of mold and yeast were investigated. The result shows that the effect of calcium chloride and milk of lime on keeping and improve the quality of sugar beet was effective.

Food waste is one of the biggest challenges in today’s modern world and leads to greenhouse gas emissions and global warming issues. Converting organic waste into vermicompost and compost tea by efficient biotechnology methods could prevent natural resources depletion and decrease carbon footprint. These soil conditioners promote soil fertility, crop yields, soil resources conservation, and community health.

Based on this study, organic waste of the industrial kitchen of the science and research branch university, was converted to vermicompost. The compost tea was produced by a mixture of seaweed, vermicompost, molasses, and humic acid. Greenhouse studies to compare the effect of experimental treatments including irrigation level with compost tea 25, 50, and 100% and chemical fertilizer containing calcium nitrate, potassium sulfate, and 10-52-10 fertilizer on vegetative and biochemical traits of tomato (Karun variety) in six replications were performed.

The results showed that irrigation with 100% compost tea and chemical fertilizer, were not significantly different from each other and had the highest effect compared to other treatments. Irrigation with 100% compost tea had the greatest effect on leaf number (66 pieces), plant height (29.8 mm), root length (660 mm), and root fresh weight (29.84 mg). The highest number of flower clusters (8.94 clusters), root diameter (8.94 mm), peroxidase enzyme (3.5 µmol mg-1 protein min-1), chlorophyll a (14.44 mg g-1 FM), and total chlorophyll content (191.91 mg g-1 FM) obtained from 25% compost tea.

There was no difference between irrigation with 25 and 100% compost tea, and chemical fertilizers. Furthermore, they had similar effects on most of the studied traits. So, irrigation with compost tea can decrease chemical fertilizers in tomato fields and leads to soil conservation.

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

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

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

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

Determining the mechanical properties of various agricultural products is necessary to analyze their behavior during transport, processing and precision design of machines to minimize waste. Therefore, in this study, the effect of mass at the levels of m> 500 and m≤ 500 g as well as the loading speed at the levels of 4.5, 7.5 and 10.5 mm/min on some mechanical properties of sugar beet such as rupture force, deformation at rupture point and rupture energy were examined. Then, for data analysis, factorial experiment based on a completely randomized design was used and the comparison of means was performed by Duncanchr)s multiple range test at α=1%. According to the results, the effect of loading speed on all mechanical properties was significant, but except for the rupture force, different mass levels did not have a significant effect on the deformation at rupture point and rupture energy. In this regard, the highest rupture force (72.3 N) in samples with mass of m>500 g and in the loading speed of 4.5 mm/min, but the lowest amount (42.4 N) in samples with mass of m≤500 g  and in the loading speed of 10.5 mm/min was measured. In this regard, the highest deformation at the rupture point (25.28 mm) in samples with mass of m > 500 g and in loading speed 4.5 mm/min and the lowest amount (16.4 mm) in samples with mass  m≤500 g  and in speed ‌Load 10.5 mm/ min was obtained. Also, the highest (82.1 mJ) and lowest (26.48 mJ) values of rupture energy were determined in samples with mass of m > 500 g and loading speeds of 4.5 and 10.5 mm/min, respectively.

Acrylamide, also known as acrylic amide and prop-2-enamide, is a white, odorless, crystalline, water-soluble solid, with the chemical formula C3H5NO and relative molecular mass of 71.08. Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen. Acrylamide is formed in some foods such as potato chips, French fries, and toast due to heating. French fries are one of the most popular products in the world; their texture characteristics and special taste are attractive to customers. The sensory attributes of French fries depend both on the raw material and technological parameters used for French fries production. A factor affecting the flavor and texture of French fries is the frying (temperature, time, and type of frying oil). They are widely consumed among teenagers and young people in the community, which makes this age group more exposed to the dangers of acrylamide. The major pathway leading to acrylamide formation in foods is a part of the Maillard reaction with free amino acid (Asparagine) and reducing sugars through the decarboxylation of the Schiff base in a Strecker-type reaction. Although the formation of acrylamide in foods has its major routes through asparagine and reducing sugars, several other formation routes are suggested via Acrolein and ammonia. Oil is one of the most important components in the preparation of French fries due to its heat transfer and effects on taste. Due to the use of oil at high temperatures for a long time, the deteriorative chemical processes of hydrolysis, oxidation, and polymerization occur. Finally, various compounds such as aldehydes, epoxides, hydroxy ketones, and decarboxylated compounds are formed; these compounds can be reacting with amino acids. Therefore, these compounds may react with the asparagine in potatoes and increase the concentration of acrylamide in fried potato products.

15 kg of Agria potatoes were prepared from the (SPI) Institute. Four kinds of oil (Sunflower oil, frying oil, and canola oil) were purchased from a chain store and soybean oil prepared from Korosh food industries. 1.5 liters of oil were poured into the fryer, the temperature reached 180°C and, stabilized. After 1 hour, 200 g of sliced potatoes (2×2×2 cm) was poured into the hot oil. Frying time was 5 min. Heated oil and fried potatoes were sampled for testing. The fryer remained on at 180°C. After 3 hours, the second sample of raw potatoes was fried for 5 min. The third and fourth samples were prepared 3 hours apart. GC-ECD method was used for acrylamide measurement. 2 g of sample and 20 ml of distilled water were poured into the Falcon tube. Then 3 ml of Carrez I, II solution was added to the solution and centrifuged at 5000 rpm. The water layer was discarded. Then 2 ml of hexane was added. The solution was centrifuged again. The hexane layer was discarded. 10 ml of the remaining solution was extracted with potassium bromide, bromic acid, and bromine water and injected into the GC. The fatty acid profile test was performed by ISIRI 13126 2 & 4 methods. ISIRI 4093 was used as a method for Peroxide value measurement. Anisidine and totox values are determined by methods defined in ISIRI 4093 was calculated by the ISIRI 4093 method. Data were verified by ANOVA variance analysis.

According to the obtained results, values of total monounsaturated fatty acids are canola oil (%65.74), frying oil (%39.32), sunflower oil (%23.11), and soybean oil (%22.00). Also total polyunsaturated fatty were determined 65.41, 61.04, 26.21 and 43.99% for sunflower, soybean, canola and frying oils respectively. Oils containing polyunsaturated fatty acids (PUFAs) have less resistant to oxidation than monounsaturated fatty acids (MUFAs). Oxidative stability decreases with increasing number of double bonds. Accordingly, oleic acid has the highest thermal stability among unsaturated fatty acids, followed by linoleic acid and the lowest stability of linolenic acid. The results of peroxide, anisidine, and totox values determination showed that changes in these factors are affected by time (P<0.05). At most heating times, the highest values of peroxide were observed in soybean oil, and the lowest values were observed in frying oil (P<0.05). In all treatments by increasing of heating time, the amounts of anisidine and totox values increased significantly (P<0.05). The results of statistical analysis of different treatments indicated that in most heating times, the highest levels of anisidine and totox values and the lowest values were observed in soybean oil and canola oil respectively. Increased Peroxide value indicates that the level of the primary lipid oxidation products increased, which resulted in the formation of hydroperoxides. Peroxide and anisidine values indicate the rate of oxidation reactions at the beginning and the end of the process. In fact, the totox values simultaneously measures the amount of peroxides and their degraded products and provides a better estimate of the progress of oxidative degradation of oils and fats. Based on the results obtained from calculate of the totox value, the oxidation ratio of the studied oils was as follows:Soybean oil > Sunflower oil > Frying oil > Canola oil.According to the results, by increasing of heating time, the amounts of acrylamide in all treatments increased significantly (P<0.05). Therefore, the highest amounts of acrylamide were obtained in soybean oil and the lowest values were observed in canola oil (P<0.05). The correlation coefficient between totox value and acrylamide at different heating time was as follows: In the first hour of heating (R2 = 0.967), in the fourth hour of heating (R2 = 0.95), after 7 hours (R2 = 0.646) and in the tenth hour of heating was equal (R2 = 0.98), respectively. It shows that the levels of totox and acrylamide had a high correlation with each other and in fact the values of totox had a direct effect on the values of acrylamide.

The amounts of unsaturated fatty acids are effective in the oxidation of oils, and this effect is mostly due to double bonds. Oxidation of oils produces primary oxidation (hydroperoxides) that are degraded and secondary oxidation products such as aldehydes, ketones, and other might be produced. Secondary oxidation products in oil might be converted to acrylamide precursors in food without the presence of sugars, and by increasing the production of these products, more acrylamide might be formed. The results of this study showed that there is a high correlation between acrylamide in fried potato samples with the totox values in the oils. Therefore, the type of oil and heating duration influenced on formation of acrylamide in French fries.

Each year millions of tons of halal food waste are excreted into the environment. In addition to causing the phenomenon of global warming, it also causes economic losses to halal food industrial units. In the last two decades, globalization, lifestyle and consumer preferences, and market dynamics have had a significant impact on the food industry, which in turn has led to competition in the industry. These factors have affected almost all food industries, including the halal food industry which is no exception of this rule. However, according to verses and hadiths, extravagance and waste are forbidden in Islam.

Therefore, in addition to preventing waste and disposal of food waste, the study of waste management methods can lead to job creation and return on working capital of factories. In this paper, the recycling and reuse of waste in the food industry, including recycling and biological treatment to produce energy and bio-fuels to embedment with fossil fuels sources; Refining and recycling for the production of organic fertilizers to replacement with industrial fertilizers; waste recycling in order to return to industrial cycle and optimal uses, in this article each of the above methods has been studied.

Organic waste is scientifically valuable, with proper and efficient management of halal food industry waste, in addition to preventing economic damage and reducing environmental pollution, it is possible to produce new products that lead to return on investment and job creation. It causes the self-sufficiency and independence of Islamic countries from imports and even the creation of exports and currency in some fields.

Marination accompanied with the application of functional plant extracts is aconvenient method to preserve fish meat. The present study aims to extract Khandalcontaining antioxidant compounds by the use of microwave and applying it to marinatedfillets of Beluga in order to increase its shelflife at 4±1ºC. Microwave extraction optimization according to the solvent type,solvent ratio (5–15.5cc), time (10-30min) and power (90-270W) through RSM and applyingthe optimum extract in respect to the total phenolic compounds and the inhibitory potential ofDPPH free radicals for preparing marinates (i.e. control, treatments containing10 (T1),20 (T2),and 30% (T3) extract( and storage during 20days at 4±1ºC and monitoring the physical,chemical and sensory properties and comparing the results and data were carried out usingone-wayANOVA and chi-square methods. The results indicated that the optimal extract was obtained by the use of water for30min, at 90W and solvent ratio of 5. Moreover, it was revealed that TBA inT2wassignificantly controlled as compared to other groups and the amount of TVB-N, in T2 and T3were lower significantly (P<0.05) and being controlled. In terms of water activity, the highestamount was observed in T2 at days 0 and 10. The highest WHC was observed in the controlon day 0, which was decreased during storage time. The texture hardness, color, appearanceand odor didn’t show significant difference among the groups, but taste and oral sensationwere differed significantly over time. In terms of texture analysis, due to excessivemarinating, the samples became soft and watery and low score was obtained. Examination ofacid-salt taste showed that the marinated samples had acidic and salty taste. It is concluded that the sample containing 20% of extract was selected as thebest group in controlling chemical spoilage.

One of the major changes that occurs during the processing, distribution and final preparation of food is the oxidation of fats and oils, and due to the production of undesirable compounds in the oil, it has adverse effects on the health of consumers, so prevent or delay in oxidation process under thermal and storage conditions is necessary. In this study, ultrasound was used to extract the antioxidant extract of beet leaves and the best extract in terms of antioxidant power was used to increase the oxidative stability of soybean oil. In this study, 4 ultrasonic time levels (0, 20, 40 and 60 minutes) were used and the best extract in different concentrations (200, 600 and 1000 ppm) was soybean oil which was accelerated for 15 days under oxidation conditions (temperature 63 ° C). was maintained, added, and tests such as peroxide, thiobarbituric acid index and conjugated dien value were performed on the oils. The results showed that with increasing ultrasound time, the extraction efficiency of antioxidant extract, total phenol, percentage of free radical scavenging DPPH and iron reducing power increased and finally the sample obtained from 60 minutes of ultrasound was selected as the best sample. On the other hand, the results of tests performed on soybean oil showed that by increasing the concentration of antioxidants to 600 ppm, the amount of peroxide, thiobarbituric acid index and conjugated dien value decreased and with increasing the concentration of antioxidants and storage time in soybean oil These features increased. Finally, it can be stated that the use of 600 ppm of antioxidants obtained from sugar beet leaves extracted by ultrasound can compete with the synthetic antioxidant BHT and can be used to stabilize soybean oil.

Shrimp meat is very rich in protein and has more protein than meat of slaughtered livestock and fish and has a short shelf life due to its high perishability. Therefore, plant extracts can be used to maintain product quality for a long time. In the present study, the aim was to optimize the extraction of Mandab plant by percolation method in terms of solvent type factors, solvent ratio, time and finally the application of the optimal extract according to the total phenolic composition and inhibition of 2,2-diphenyl-1-picrylhydrazyl free radicals to prepare marinade from Indian white shrimp (Penaeus indicus) and its shelf life at refrigerator temperature and changes in physicochemical properties (including: pH, acidity, thiobarbituric acid, total volatile basic nitrogen, water holding capacity, water activity, sensory evaluation, acid-salt taste measurement and texture test) product using It was SPSS method. The results showed that the optimal extract was obtained using ethanol solvent in 36 h and a volume of 7 mL. The lowest amount of TVB-N was observed in day 20 of the experiment and with 30% of the extract, the lowest amount of TBA was observed in the control sample. Changes in pH and acidity without significant differences between treatments had a decreasing trend compared to the control sample during the storage period. WHC had a decreasing trend compared to the control and aw samples without significant differences between treatments, more than the control sample.

Pistachios are grown in hot, dry, and salt-rich area of some regions, such as the Mediterranean, Middle East, and the United States. Pistachio shell is produced in large quantities in most pistachio recording terminals and pistachio processing units in different parts of the Iran, which has no special application. The aim of this study was to create added value for this by-product by producing xylan. Chemical analysis of pistachio shell indicated that this lignocellulosic biomass, along with cellulose, contained 42.2% hemicellulose. Xylan in the pistachio shell was extracted using different levels of 4, 8, 12, and 16% sodium hydroxide or potassium hydroxide at two temperatures (25 °C/ 16 hours and steam treatment (121 °C, 15 lb/in2, 45 min). Statistical analysis indicated that variant levels of alkali and different temperatures had a significant effect on the true recovery of xylan extraction (p <0.05). The maximum true recovery of xylan extracted from pistachio shell with an average of 20.34 and in fact the relative recovery of 48.4%, belonged to the treatment with sodium hydroxide 16% in combination with steam. The results obtained from high performance liquid chromatography were confirmed by FT-IR, which characterized preliminary structure features of the extracted pistachio shell xylan. The treatment used enabled the recovery of xylan from this hard lignocellulosic biomass that can be used in food and pharmaceutical industries.

Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity.

In this study optimization of extraction of antioxidant compounds including chlorophyll a and b, carotenoids and total phenolic contents of Caulerpa sertularioides has been carried out by microwave-assisted extraction, based on extraction time, microwave power, solvent type and solvent to sample ratio. Experimental design was performed by Design Expert with 25 runs and the amounts of antioxidant compounds were evaluated.

The results of chlorophyll a and b evaluation showed that among 4 studied factors only solvent type had significant effect (P<0.05). According to the results the optimum conditions of chlorophyll a and b extraction included methanol as solvent, microwave power of 180 watt, extraction time of 20 minutes and solvent to sample ratio of 12.5. Regarding carotenoid solvent was the only significant factor (P<0.05) and its optimum extraction conditions included methanol as solvent, microwave power of 90 watt, extraction time of 10 minutes and solvent to sample ratio of 5. Concerning total phenolic content none of the 4 parameters of extraction process had significant effect on its extraction (P>0.05).

According to the results of this study Caulerpa sertularioides is an important source of antioxidant compounds and by studying the effect of extraction factors on its antioxidant and phenolic compounds and determination of the optimum extraction conditions for each compound, this algae could be employed appropriately.

Hydrocolloids, playing different roles including thickening, stabilizing, gelling and improving texture of foods, are among additives widely used for improvement of quality in food industry. Recently, demand for hydrocolloids with special functional properties has grown, so finding new sources of gums with proper attributes is of enormous importance. In this work, the effects of microwave and ultrasound power, time and temperature on the yield and quality of extracted mucilage from trehala manna were studied. The highest total amount of mucilage yield for microwave was found to be 54.99 % for 10.5 min of extraction at 90 W and 45◦C. It was observed that yield increased with an increase in microwave power and temperature. The highest yield (54%) for sonication was 150 W, time of 20 min in 60◦C.As a result, microwave extraction was selected as the optimal extraction method of trehala manna mucilage. The quality and quantity of sugary compound analyzed by high-performance anion exchange chromatography with pulsed amperometric detection.

Acrylamide is a carcinogenic compound which is formed by reaction between amino acids and reducing sugars. In this study, the possibility of acrylamide formation and different parameters related to sugar processing quality were investigated. 

  Different parameters for determination of physicochemical parameters such as pH, ash, brix, invert sugar, polarimetric sugar and color in samples were analyzed.  Acrylamide is a carcinogenic compound and is formed from the asparagine amino acid release with reducing sugars as carbonyl compounds during the Maillard reaction. In its formation, several factors such as the concentration of reducing sugars, temperature and time are effective.

Due to the danger of acrylamide in human diet and health, it is important to detect this compound during sugar production. The quantity of acrylamide was analyzed in different product produced in the factory, namely sugar beet, raw juice, thin juice, thick juice, molasses, and sugar crystals. The results indicated that the highest amount of acrylamide was found in thick juice samples (825 ng/kg).

The results of this study showed that although acrylamide is present in thick juice samples but in the final sugar the quantity of acrylamide is minute. Therefore, there is no concern about acrylamide in relation to sugar intake.