هانیه رستم زاد

This study aimed to produce a smart infection warning film based on chitosan and gum arabic containing anthocyanin (0.5, 0.75, and 1 g) as a wound infection warning. Chitosan/gum film was prepared in a ratio of 1:2 with different doses of anthocyanin pigment (0.5, 0.75, and 1 g), and the control sample was considered without anthocyanin. The prepared film was evaluated on Pseudomonas and Mannitol salt agar media. To evaluate the functional properties of the prepared film, the amount of moisture, solubility, thickness, and water absorption of the treatments were measured. The lowest and highest film moisture content were in the control treatment, and the treatment contained 0.75% anthocyanins, respectively. As the percentage of anthocyanin increased, the thickness and solubility of the samples decreased significantly. Regarding the water absorption test, the highest amount was related to the treatment containing 1% anthocyanin, and the lowest amount belonged to the control treatment. To evaluate the effect of chitosan or gum film containing anthocyanin on the culture medium when the bacteria were well grown, chitosan or gum biofilms containing different concentrations of anthocyanin were cut to 1.1 cm and cut into It was placed on the culture medium for 60 minutes, and the color change of the films was checked with a colorimeter. The highest rate of color change of films in culture medium containing Pseudomonas aeruginosa was obtained in the treatment containing 0.5%; however, in the case of Pseudomonas aureus, the highest color change was observed in the treatment containing 1%. Finally, the best film in terms of physical characteristics is the 1% treatment, and in terms of color change in response to the growth of Pseudomonas, it is 0.5%, and for Staphylococcus aureus, it is 1%.

Given the increasing recognition of the vital role of aquatics in producing high-value-added products and enhancing human health, fisheries and aquaculture industries have secured a significant position in the world. Nevertheless, these industries confront numerous challenges such as water pollution, disease outbreaks, slow growth of aquatics, low quality and strength of feed, and many other issues. On the other hand, seafood products are highly perishable due to the presence of compounds such as polyunsaturated fatty acids and proteins; therefore, obtaining new maintenance methods is of particular importance for them. Based on this, nanotechnology can be useful as a cutting-edge technology with multifaceted capabilities to address these challenges. The objective of this research is to investigate the pivotal applications of nanotechnology as an innovative tool across various sectors of aquaculture and seafood products processing. The findings of this study indicate that nanotechnology can be employed in diagnosis and management of aquatics diseases, efficient drug delivery and vaccine production, enhancement of fish growth, augmentation of fishing yield and harvest, aquaculture engineering, biological sediments control and ponds management, water purification and management of aquatic environments. In the realm of seafood products processing, nanostructures such as nanotubes, nanocomposites, nanoemulsions, and nanoliposomes offer diverse applications in encapsulation and controlled release in food products, improving bioavailability and stability, preserving nutritional value, and extending the shelf life of seafood products. Additionally, nano-biosensors, nano-labeling, and nano-coding technologies play crucial roles in ensuring the freshness and quality of seafood products. They facilitate the detection of counterfeit substances, toxins, and allergens, product identification and tracking, risk analysis, and enhanced supply chain management. However, it's worth noting that the unprincipled and excessive use of nanomaterials, along with their uncontrolled release into the environment, can pose health risks to aquatics and humans. Hence, a more accurate and principled approach to nanomaterial management is imperative in this domain.

Due to the change in lifestyle, the use of semi-prepared foods is increasing day- by day. One of the biggest disadvantages of these foods is that they absorb a lot of oil during frying. In order to achieve a suitable formulation for the production of phytophagous fish (Hypophthalmichthys molitrix) kebab bites with low oil absorption, different concentrations (1, 1.5, and 2%; T1%, T1.5% and T2%) of xanthan gum were used in this research. So, moisture content, total fat, reduction of oil absorption, fatty acid profile, sensory characteristics, texture, and color of the samples were investigated after the production of the fish kebab bites containing xanthan gum. According to the results, T1.5% and T2% exhibited the highest amount of moisture, while the lowest oil absorption and hardness. Also, adding xanthan to the kebab bites decreased the brightness (L*), while upraised the redness (a*) and yellowness (b*). In the case of sensory evaluation, no significant differences were observed between the control and the other treatments. Therefore, given the lack of a significant effect of adding xanthan on the sensory properties of the product as well as its favorable effect on reducing oil absorption and preserving the useful fatty acids during the frying process, adding 1.5% xanthan gum in the formulation is recommended. According to the results of this study, the production of fish kebab bites containing xanthan is suggested.

Nowadays the importance of bioactive compounds from seaweeds is well known for pharmacological purposes. In particular, the neutrocytic compounds from seaweed are used as a rich source for medicinal applications. Among seaweeds, brown algae are a valuable source of natural bioactive compounds. These compounds improve health and reduce the risk of diseases. The marine resources from Persian Gulf are riched in algae that their functional properties are not sufficiently known. In recent years, promising insights into the bioactivity of extracts and compounds isolated from marine algae has increased the development of seaweed-derived products with commercial potential. Phlorotannin is one of these important natural bioactive compounds that in this article, an attempt has been made to review its pharmacological properties. The results showed that phlorotannin compounds delayed the oxidation process by inhibiting free radicals in cells and also prevented many cardiovascular diseases, cancer and etc. by reducing possible mutations. Therefore, this bioactive compound can be used to make new drugs and enriched foods to deal with abnormalities in humans.

Global human population growth, changes in lifestyle and food consumption patterns have led to an increase in demand for marine source foods production. Proper use of all produced seafood sources, in addition to increasing the production efficiency, provides nutrients and sustainable human nutrition. Bone lesions yielded from aquatic processing are rich sources of essential protein and minerals, which are mainly not intended for direct human consumption. Therefore, in order to make the best use of these valuable wastes, at the present study, for the optimal use of these valuable lesions, bone lesions of yellowfin tuna as the raw material for tuna processing factories has been used. In order to achieve the best drying method, three drying methods were considered: drying in the open air, drying in the hot air oven and drying in a freeze dryer. After providing the above-mentioned bone powders, the amount of their nutrients including crude protein, total fat, ash, moisture and main mineral elements (calcium, phosphorus and magnesium) were measured. The results showed that the amount of protein (31.03%) and ash (49.53%) of bone-dried powder by freeze drying method had a significant difference compared to other two methods (P<0.05) and It retains more nutrients in all cases. The moisture content of this treatment was 2.55% which was less than other treatments and there showed a significant difference compared to other methods (P<0.05, indicating a better drying process of bones by freeze drying method. Examination of the amount of calcium and magnesium in the freeze-dried treatment also shows higher and significant amounts of these two elements than the other two methods, however it had negative trend to rate of moisture. Therefore, method of freeze drying, was known as the shortest time for drying the fish bone and conserving its biochemical and nutrients

The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of the population. Biscuits are the most popular bakery products worldwide. Biscuits are ready to eat, cheap and conventional food. Protein fortification of biscuits is of current interest, because of increasing awareness of consumers towards health. Fish protein products such as FPP are low cost animal protein with high quality, so it can be used as a protein supplement to increase nutritive value of foods. This research was aimed to evaluate the quality and sensory properties of biscuits enriched with fish protein powder (FFP).

For this purpose, Fish protein power (FPP) of silver carp was used in production of biscuits by replacing it with wheat flour by 0 % (as control treatment), 2.5% (treatment 1) and 5% (treatment 2). Amino acid profile, PV, TBA, chemical composition and sensory analysis was done during 3 months storage at room temperature.

Seventeen kinds of amino acids were identified in fish protein powder of silver carp. The total content of amino acids fish protein powder were 975.19 mg/100 gr. Total essential and non-essential amino acids in control treatment were 36.50 mg/100 gr, that after using fish protein powder in enrichment of biscuits at the level of 2.5 and 5% increased to 50.91 and 67.37 mg/100 gr, respectively. Evaluation of sensory characteristics of biscuits samples did not showed a significant difference between control and enriched treatments (P>0.05).

Brown algae are a valuable source of natural antioxidant compounds, especially Phlorotannins. In this study, the effect of solvent concentration (water / ethanol) on the the amount of Phlorotannin compounds and antioxidant properties of extracts from brown alga Sargassum angustifolium were investigated. The extraction was performed by solvent method at room temperature (28-26 °C) with ethanol/ water solvent with three ratios (30:70), (50:50) and (70:30). The amount of Phlorotannin, total phenolic content, ferric reducing antioxidant power, DPPH radical scavenging activity and total antioxidant capacity of different extracts were evaluated. The results showed that the yield of Phlorotannin extraction was dependent on the solvent concentration and with increasing polarity of the solvent, its amount increased, So its amount in ethanol/ water treatment (30:70) is significantly more than the other two treatments (P<0.05). Also, the highest amount of DPPH radical scavenging activity was obtained in ethanol/ water treatments 50:50 and 70:30 which contained less Phlorotannin. Finally, it was found that the ethanol/ water treatment 30:70 of the brown alga Sargassum angustifolium was a good choice for extracting Phlorotannin compounds as a natural bioactive compound for food and medicine purposes.

Packaging is one of the most effective ways to protect food against physical, chemical and biological changes. Nowadays, regarding the environmental pollution, the use of biodegradable films have become very common, but due to the poor structure and their weakness against environmental situations, some optimizations seems necessary.In this study, production and investigation on practical properties of active edible film based on carrageenan and Nano clay 1, 3 and 5% wt (as improver of films)was examined. Results showed that best structural properties were observed in carrageenan films which contained 3% wt Nano clay. This substance can improve bio-films physical and mechanical properties and has significant positive effect of preservation ability of them as packing materials for foods. Thus using the mentioned film for packaging foodstuffs is suggested.

Packaging is an important process to keep high quality of marine foods. Due to huge pollution of natural resources by synthetic plastics, using biodegradable films and packages has been considered as a proper alternative. In this study, chitosan use in order to produce biodegradable and edible films and licorice extract (5, 10 and 15 % v/v) were incorporated to improve antimicrobial and antioxidant properties. Finally, best film applied to preserve refrigerated silver crap (Hypophthalmichthys molitrix) fillets during 12 days period. Results showed that best structural properties observed in chitosan films that contained 10% v/v licorice extract. Fish fillets, whichwere coated with chitosan films that contained 10% licorice extract, showed lowest amount of peroxide value, thiobarbiotoric acid, total volatile basic nitrogen, total plate count and phycrortophic bacteria in compare with other treatments specially control. Consequently, present study confirms that this packaging has significant positive effect of preservation ability of films for as packing materials for foods such as silver carp.

Quality maintaining, packaging and coating are of particular importance in food industry. Hence, the present study aimed to examine the effects of chitosan and ginger extract on the fillets shelf life. The experiment was conducted on six treatments, including control, coated with chitosan solution, coated with ginger extract, coated with chitosan solution + ginger extract, packaged with chitosan film and packaged with chitosan film + ginger extract. The samples were stored in a refrigerator for 12 days and examined during the storage period for the spoilage factors (PV, TBA, TVN, TVC and PTC). The results indicated that the application of ginger extract alone or in combination with chitosan had a significant effect on increasing the quality of fish fillets (P < 0.05). In all treatments, the optimal result was related to the treatment packaged with chitosan film + ginger extract, which resulted in maintaining the desired fillet quality for 12 days.

In the present research the purpose of polymer production is to pack food (especially meat) which can inform consumers of their food color corruption and in addition to being biodegradable. The debt is that the fish lost its desired taste during the maintenance period and signs of corruption appear in it for the supply of quality fish to the consumer package is mandatory. For this purpose, the biodegradable films based on carrageenan in combination with red cabbage extract (Brassica oleraceae) prepared after the production of the above films their functional properties, including tensile strength and strength, solubility, water vapor permeability, microstructures were investigated by FTIR test. Then, to investigate the relationship between the process of fish corruption and the color change of films rainbow trout fillets (Oncorhynchus mykiss) using the films provided packed and for 48 hours at room temperature (in order to expedite corruption) were kept. At intervals every 6 hours, PH , TVB-N and colorimetric measurements performed. To change the color of the polymer prepared determine at each stage of maintenance. According to the tests, the results indicated that carrageenan film containing cabbage extract at first colorless and over time to keep up and advance the corruption in fish packed and reaching TVB-N and pH factors to a greater extent than the permissible limit the color of the smoky film becomes dark this can inform the consumer about the quality and freshness of the packed fish therefore, according to the results of this study can be from carrageenan film containing cabbage extract as an indicator of fish corruption and other meat foods with high economic value used.

Marine algae, like other photosynthetic plants, are exposed to a combination of light and oxygen that lead to the formation of free radicals and other strong oxidising agents. Absence of oxidative damage to their structural components suggests that they contain protective antioxidative compounds. The aim of this study was to evaluate the effect of green algae Ulva intestinalis powder on antioxidant activities of pasta. Pasta was prepared with algae as an ingredient at different levels (%5, %10 and %15). In vitro antioxidant properties, total phenolic content and DPPH scavenging analyzed. The results showed that pasta with 15% algal powder had the highest phenoilc content, antioxidant activity and radical scavenging activity (P

Nowadays, importance of storage and marketing of fresh fish, with regard to consumer prefer for fresh fish rather than frozen fish is increasing. So, determination of fish shelf-life, to find its storage time, due to high perishability of fish, is important. This study was aimed to investigate the process of spoiling changes and determining the shelf-life of silver carp fillet during storage period in refrigerator (at 4ºC). For this purpose, silver carp fillets were kept in refrigerator for 16 days and the changes of peroxide value, tiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), total plate count (TVC), Psychrophilic bacteria (PTC) and sensory evaluations were assessed. The results showed that the quantity of chemical indices increased during storage period. According to these results, Silver carp fillet can be kept in refrigerator for 6 days.

This work was conducted to study the fatty acid profile of oil extracted from rainbow trout by-product by isoelectric solubilization/precipitation and its oxidation stability during 45 days refrigerated storage. After extraction and methylation of extracted oil, fatty acid profile was determined by gas liquid chromatography. Free fatty acid, peroxide value and thiobarbituric acid were measured in 15-day intervals to determine the hydrolytic and oxidation stability during 45 days. Twenty three fatty acids were identified in acidic, basic and control samples. Extraction of oil by acidic and basic Isoelectric solubilization/precipitation affected neither the fatty acid profile nor the content of ling chain fatty acids. n-3/ n-6 ratio were 0.148 and 0.172 in acidic and basic treatments, respectively. Atherogenic index and thrombogenic index in acidic and basic treatments were found to be 0.223 and 0.380, as well as 0.202 and 0.347, respectively. The extracted oils were stable to oxidation during 45-day storage in refrigerator.

The aim of this study was to evaluate the effects of xanthan, alginate, CMC and thawing properties on "Finger Fish" quality. Different gums added to pre-dust, to compare these effects and moreover thawing in air and microwave to compare with deep fat frying. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.

In this study, the effect of antioxidant activity of citric acid (0.5%) on lipid stability in Persian sturgeon fillets (Acipenser persicus) was studied. Fish fillets were immersed in citric acid 0.5% for 5 minutes, and then packed. Samples after freezing at -40ºC kept frozen at -18ºC up to 6 months. Experiments were carried out at months 0, 1, 3 and 6 of storage on frozen fillets. Antioxidant Effect on delaying lipid oxidation was measured by free fatty acids, Peroxide value, Thiobarbituric acid test, pH and expressible moisture assessments. The rate of oxidation in Persian sturgeon frozen fillets was decreased and delayed by using Citric acid. According to experiments in the 6th month of storage rate of FFA of the Blank control was higher (18.59g oleic fatty acid kg–1 lipids) than that of in CA treatment (9.02g oleic fatty acid kg–1 lipids). Also rate of PV and TBA of the Blank control was higher (17.94 meq oxygen kg–1 lipids and 2.54 mg malondialdehyde kg–1 flesh muscle) than those of in CA treatment (10.78 meq oxygen kg–1 lipids and 1.23 mg malondialdehyde kg–1 flesh muscle). Results indicate that CA treatment, in all of lipid oxidation measuring factors had significant differences with the Blank control (P<0.05). Thus citric acid preserves quality of product during storage and it was effective on shelf life of fillets.

Persian sturgeon (Acipenser persicus) is one of the most important fish in Caspian sea and demand for its fillets is considerable، study to improve the packaging and protect their quality during storage is necessary. In this study Persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measuring factors such as Free fatty acids (FFA)، Peroxide value (PV)، tiobarbituric acid (TBA) test، pH and Exposed water assessments. In the 6th month of storage rate of FFA of the control was threefold higher than vacuum packaging treatment and the measure PV and TBA of the control was approximate double vacuum packaging treatment. The results indicate that vacuum packaging treatment، in all measuring factors had significant differences with the control (p<0. 05). Thus vacuum packaging preserves quality of product during storage.