پیمان رجایی

Nowadays, the health effects of dietary fiber are very much considered. Dietary fiber is found in foods such as fruits, vegetables, and grains and is low in calories and fat. Fiber is a carbohydrate that cannot be broken down in the body and is not digested by enzymes in the digestive system. Fibers include cellulose, hemicellulose, gum, pectic substances, and lignin, which due to their glucose absorption capacity, cholesterol absorption capacity, oil storage capacity, and very low calories are used to reduce and treat diseases such as obesity, diabetes, various cancers, intestinal diseases, and cardiovascular diseases. They're effective. Many food industry wastes such as fruit pomace, date kernels and cereal bran are important sources of dietary fiber that can be used as prebiotics for the growth and proliferation of beneficial intestinal bacteria. Based on physical properties, fibers are divided into two categories, soluble and insoluble in water. Insoluble fibers are not used due to their unpleasant taste and poor performance, which are converted into soluble fiber by methods such as physical, chemical, enzymatic and combined modification. Due to low cost, short time, simple operation and no production of toxic waste, the physical method is the most widely used. In this article, the types of fiber, their therapeutic properties, and their modification methods have been investigated.

Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, water, lemon juice, and egg yolk (Bortnowska and Makiewiewicz, 2006). According to the National Standard of Iran (No. 2454), if the amount of fat in mayonnaise is reduced by at least 25% (from 66% of fat), it is considered reduced fat mayonnaise, and if it is reduced by 50% in fat, mayonnaise is considered low-fat. (National Standard of Iran 2454, 1394). Fibers are edible parts of plants or similar carbohydrates that cannot be absorbed in the gut and only irritate the gut. Dietary fiber contains polysaccharides, oligosaccharides, lignin and related plant materials. Dietary fiber intake can reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity, cancer and some gastrointestinal disorders. They can alter tissue properties, eliminate hydration, stabilize high-fat foods and emulsions, and improve shelf life (Zhang et al., 2017). Barley (Avena sativa L.) is an important crop with about 21 million tons annually production worldwide. The seed has been used to raise public awareness about the health benefits of beta-glucan, which helps lower blood cholesterol and glucose levels. Protein is the second most abundant element (12 to 20%) in barley after starch, which contains organic amino acids, due to its high lysine content because globulins make up 70 to 80% of total barley protein. Alcohol-soluble prolamins, on the other hand, are the main storage proteins in other cereals (Nito et al., 2015).

 In this study, nitrate, ethanol, methanol, chloroform, ethylene glycol and acetic acid were prepared from Merck Company (Germany) and sunflower oil from Rana Company, vinegar from Somayeh Company, salt from Aali Company, sugar from Pardis Company, mustard from Bijan Company and Barley Malt Pulp was prepared from Behnoosh Company. Chemical extraction method was used to extract fiber. (Salehifar and Fadai Noghani, 2013). To prepare the mayonnaise samples, the powder ingredients including salt, mustard and sugar, vinegar and water were first mixed well and uniformly with a mixer (IKA WERK, Germany). Then, according to the formulation, the fiber extracted from barley malt pulp was gradually added to the above mixture, which was stirring, and the eggs were added to the mixture and mixed thoroughly to obtain a uniform composition. At this stage, the oil was added dropwise with continuous pouring. Finally, the samples of mayonnaise prepared were kept at refrigerator for further analysis. In all samples, the amount of sugar (11.5 g), white vinegar (23.1 g), eggs (39.45 g), salt (4.50 g), water (24.6 g) was constant (Bostani et al., 2011). In this study, in order to reduce the amount of oil, it was replaced with fiber extracted from barley malt pulp at five levels of 0, 5, 10, 15 and 20% (w / w).

 The effect of replacing different percentages of fibers extracted from barley malt pulp with fat at levels (5, 10, 15 and 20%) on physicochemical properties (fat, fiber, ash, viscosity and colorimetry (L*) a*, b*) and sensory characteristics (taste, smell, color, texture and general acceptance) were determined using analysis of variance at 5% probability level. Various properties of low-fat mayonnaise showed that as the percentage of barley malt fiber increased, the amount of fat, radiance and yellowness in low-fat mayonnaise treatments (P <0.05) decreased, and the addition of fiber increases the viscosity, fiber, ash and redness of mayonnaise, treatments (P> 0.05) as well as protein content. In the treatments, which was statistically significant (P> 0.05), the results of sensory evaluation of mayonnaise samples showed that the addition of fiber extracted from barley malt pulp resulted in a significant reduction in taste, texture, color and the general acceptance of mayonnaise samples (P <0.05), while the decrease in odor score was not statistically significant (P> 0.05), so that the treatment containing 20% barley malt fiber had the lowest sensory score (taste). Smell, texture, color, acceptance k Li) and treatments containing 5 and 10% barley malt fiber received the highest sensory scores (taste, odor, texture, color, general acceptance) from the panelists.

 According to the results, treatment 3 (containing 10% barley malt fiber) was introduced as the best treatment in the present study.

Due to the richness of nutrients, especially at ambient temperature, doogh is prone to contamination with some microorganisms, which causes changes in the product flavor and its bloating during storage. Therefore, the use of natural antimicrobials such as Nepeta crispa exract to increase doogh shelf life while increasing its marketability can be important. The aim of this research was to investigate the effect of Nepeta crispa alcoholic extract on the qualitative properties of doogh. The compounds of Nepeta crispa extract were identified using GC-MS. Antioxidant activity, physicochemical (pH, acidity and viscosity), microbial (Escherichia coli and Staphylococcus aureus count) and sensory (taste, odour, texture and overall acceptance) characteristics of doogh containing different concentrations of Nepeta crispa extract (1.25, 2.5 and 5 mg/ml) were investigated during storage. ANOVA and Duncan test were used for statistical analysis. Thymol (53%) was the most identified compound in the extract of Nepeta crispa. The MIC of Nepeta crispa extract against E.coli and S.aureus was 2.5 and 1.5 mg/ml, respectively. The MBC of the extract against E.coli and S.aureus was 5 and 3 mg/ml, respectively. During storage, by adding plant extract, the acidity and viscosity of the samples increased and the pH decreased. Increasing the concentration of the extract increased the antioxidant and antimicrobial activity of doogh. The sample containing 2.5 mg/ml extract had the highest overall acceptance score, therefore, this sample was selected as the best treatment. Nepeta crispa extract has antimicrobial and antioxidant activities and might be used as a natural preservative in doogh.

Medicinal plants are widely used in traditional culture to treat certain illness all over the world and they are becoming popular in many modern societies among costumers as natural preservatives instead of synthetic chemicals in food products. In fact, they are a great source of antioxidants, which can reduce or stop the oxidation reactions, and their benefits against human diseases and food spoilage has attracted food designers and researchers’ attention. (Yang et al., 2016). Punica granatum; non-productive ancient, mystical, unique pomegranate flower borne on a small, long-living tree, is an important medicinal plant in north of Iran. Various studies have announced that has been used to treat wounds, bronchitis, diarrhea, digestive problems, cardiovascular disease, diabetes, dental conditions, bacterial infections, arthritis and obesity due to its astringent, hemostatic and antimicrobial properties. It is also effectively used to help oral inflammation (Gavanji et al., 2014). Secondary metabolites derived from this flower including total poly phenolic and flavonoid compounds such as gallic acid, ursolic acid, triterpenoids, maslinic acid, acetic acid, punicalagin, and anthocyanin are able to inactivating oxygen-free radicals (Jurenka et al., 2008). These secondary compounds can be found in different parts of the plant consists of leaves, trunk skin, roots, fruit peel, pomegranate juice, seeds and flowers (Salahvarzi et al., 2011). Therefore, the extraction of is Punica granatum utilized in pharmacy, cosmetics and food industries. Soaking is one of the methods mostly used to extract plants effective component which is applied by different solvents in different time and temperature.

Formerly, Punica granatum was prepared from Saveh and approved by the herbarium of medicinal plants of the Faculty of Pharmacy, University of Tehran with the scientific name of Punica granatum, pleniflora variety. Thus three soaking variables of solvent type (water and methanol 80%), time (12, 24 and 48 hours) and temperature (20, 35 and 50 °C) were executed for Punica granatum extraction. So 18 treatments were prepared under different conditions of time, temperature and solvent. Total flavonoid by aluminum chloride method, anthocyanin content and IC50 by free radical scavenging activity of Punica granatum extraction were measured. Evaluation of free radical scavenging was conducted with Diphenyl Picrylhydrazyl radical. The IC50 factor, /which demonstrates the amount of required sample to inhibit 50 percent of free radicals, was used. The lower the IC50, the lower concentration with higher antioxidants of extract would prevent oxidation process (Khalili et al., 2015). Confirming its antioxidant properties afterwards, the antimicrobial effect (MIC, MBC) of optimal treatment with two methods of micro dilution broth and diffusion in the well on Staphylococcus aureus, E.coli and Clostridium perfringens were studied. Data were analyzed by one-way variance Duncan test at 95% confidence level by using Minitab 16.

The results of single optimization of independent variables showed the highest flavonoid and anthocyanin content was 8.545 mg/100g during 24h in 35° C using methanol and 6.121 μmol/g during 12h in 50 ° C using water, respectively. The amount of flavonoid and anthocyanin and antioxidant activity enhanced significantly (p≤0.05) over time at higher temperature. Indeed, the solvent has enough time to permeate into plant texture and molecules and the compound can separate from plant matrix and be solved in the solvent. As the increment in temperature decreases the viscosity of solvent and influences the spread rate of it, the mass transfer rate increases. Methanol 80% was more effective to extract antioxidants compared to water. This may be due to solvent polarity since extractability of anthocyanin, flavonoid and phenolic compounds are depended on degree of polarity and ratio of solute and solvent. The polarity of the flavonoid is an important factor to consider; the polarity of the solvent has to be desire for recovery. In addition, the solvent used in the extraction process may have an effect on the bioactivity of the recovered flavonoids. A polar solvent is commonly used for the extraction of isoflavones, flavones, and methylated flavones. In contrast, methanol is sufficient to extract polar flavonoids such as flavonoid glycosides. That’s the reason for ineffectiveness of water to extract total phenols and flavonoids though it can raise the extraction of anthocyanin. Anthocyanin is less stable in higher pH. Methanol raises the pH leading to anthocyanin destruction. The simultaneous optimized condition of Punica granatum extraction to access the most extracted flavonoid and anthocyanin amount and the highest antioxidant properties were predicted during 48h in 50 ° C using methanol solvent with 95/614% acceptability percentage. Under optimum condition 8/6216 mg/g flavonoid, 5/7365 μmol/g anthocyanin and 7.2793 mg/ml IC50 were measured. Based on the results of antimicrobial evaluation of optimized extraction with highest antioxidant activity the highest mean minimum inhibitory concentration(MIC) and the minimum bactericidal concentration (MBC) of Punica granatum against Staphylococcus aureus, E.coli and Clostridium perfringens were observed 468.5 and 1875 μg/ml, 937.5 and 3750 μg/ml , 937/5 and 5000 μg/ml, respectively. The results of the diameter of inhibition zone of Punica granatum extraction showed better antimicrobial effect against Staphylococcus aureus with the diameter of inhibition zone of (13mm) compared to E.coli and Clostridium perfringens. The antimicrobial activity of the Punica granatum extract was more effective against gram positive (S. aureus) compared to Gram-negative (E. coli) bacteria, which are eminent pathogenic microorganisms responsible for food poisoning. A possible explanation for these effects is that Gram-negative bacteria is more resistant. The higher inhibition of Gram-positive bacterium to Gram-negative one is related to structural differences in the cell wall. The Gram-positive bacteria including several layers of peptidoglycans, negatively charged, exhibiting a relatively high level of porosity and permeability. On the other hand, Gram-negative bacteria exposure the cell wall, an additional thoroughly organized outer membrane consisting phospholipids, proteins, lipoproteins and negatively charged lipopolysaccharides, functioning as a hurdle. Consequently, by hydroxyl group of flavonoid and poly phenolic compounds permeating to bacteria cell and bonding their enzymes prevent their metabolism and cause the cell destruction and death.

Thus, by optimizing extraction condition a significant amount of antimicrobial and antioxidant compounds of Punica granatum can be extracted and be used in food and pharmaceutical industry.

Today, mushrooms are used as a common food source in many countries. Edible mushrooms have a low shelf life. The aim of this study was to use modified atmosphere packaging with different ratios on the shelf life and nutritional value of button mushrooms.

 In this research, the mushroom samples were placed in polypropylene-covered packages, and the packaged were filled with gas mixtures of 100% oxygen, 25% oxygen with 75% nitrogen, 50% oxygen with 50% nitrogen, and also 25% oxygen, 25 the percentage of carbon dioxide and 50% of nitrogen were filled and packed. The control sample was button mushroom packed with polypropylene cover and without modified atmosphere (control).The investigated characteristics included the percentage of weight loss, the percentage of free amino acids, the percentage of ascorbic acid, the concentration of polysaccharides, the intensity of respiration, the ripening index, the browning coefficient, colorimetric characteristics and sensory characteristics on the first, fifth, tenth and fifteenth days of storage at 4ºC was evaluated.

 The results showed that the weight loss indexes, free amino acids, ascorbic acid and brightness index of button mushroom significantly (p≤0.05) decreased during storage, and respiratory rate, browning coefficient, jaundice, and redness significantly (p≤0.05) increased. All sensory indicators of texture, spoilage and bad smell, appearance color and overall acceptance also faced a significant decrease during 15 days of packaging (p≤0.05). Among button mushroom treatments, gaseous conditions of 25% oxygen, 25% carbon dioxide and 50% nitrogen had the least amount of changes during the storage time compared to the first day and showed a higher ability to protect button mushroom, and the control treatment had the highest Drop rate over time. Also, the treatment of 25% oxygen with 75% nitrogen and the treatment of 50% oxygen with 50% nitrogen did not show significant differences during 15 days of storage (p>0.05).  

Finally, packaging with gaseous conditions of 25% oxygen, 25% carbon dioxide and 50% nitrogen was introduced as the optimal treatment.

Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects on the health of the host. Probiotics are now widely used in the production of food products and account for approximately 65% of functional foods. Probiotics often belong to either the genus Lactobacillus or Bifidobacterium. Lactobacillus rhamnosus is one of the known probiotic bacteria with beneficial properties. Prebiotics are defined as indigestible compounds, mainly carbohydrates that can be used as carbon source for probiotic bacteria and stimulate their growth and viability. Oligofructose is a type of short chain inulin and is one of the most well- known prebiotics. Moreover, microencapsulation of probiotic bacteria can improve the survival of these bacteria. In this approach, living probiotic cells are covered or trapped by various compounds. Hydrocolloids such as alginate and carbohydrates such as starch can be suitable compounds for microencapsulation. The purpose of this study was to investigate the effect of oligofructose and microencapsulation on the viability of Lactobacillus rhamnosus, textural, physicochemical and sensory characteristics of functional jelly. 

In this study, different concentrations (0, 1.5 and 3 percent) of oligofructose as prebiotic were used to produce jelly samples, and 107 CFU/mL of probiotic bacteria (free and microencapsulated Lactobacillus rhamnosus) was inoculated. Microencapsulation of probiotic bacteria was performed by emulsion method using sodium alginate and corn resistant starch. The jelly samples were stored at 4˚C for two weeks. pH, acidity, dry matter, firmness, probiotic bacterial count and sensory properties (taste, odor, texture, color and overall acceptance) of the samples were evaluated on the first, 7th and 14th days of jelly production. Seven samples including 6 treatments and 1 control sample (without probiotic bacteria and prebiotic compound) with three replications were studied. The data were subjected to analysis of variance (ANOVA), followed by the Duncan’s multiple range test to determine the significant difference between samples at 95% confidence level (p<0.05)  using the SAS 9.4 M4  Software. The charts were drawn by Excel 2013. 

The results of sensory evaluation showed that the effect of different percentages of oligofructose on the sensory parameters, except for the taste, was not significant (p>0.05). Using 1.5% oligofructose and probiotic bacteria (free or microencapsulated) did not change the score of taste but the use of 3% oligofructose and free probiotic bacteria decreased the score of this parameter. The effect of storage time on sensory properties (taste, odor, texture, color and overall acceptance) was significant (p<0.05) so that with increasing storage time, the score of sensory parameters decreased. The results of physicochemical tests indicated that with increasing oligofructose, dry matter increased and acidity decreased (p<0.05). The results of texture analysis showed that the microencapsulation of probiotic bacteria and addition of oligofructose significantly (p<0.05) increased the firmness of jelly texture. During storage period, pH and dry matter significantly (p<0.05) decreased but acidity and firmness of jelly texture increased. The results of probiotic bacterial count indicated that the use of microencapsulated probiotic bacteria and oligofructose significantly (p<0.05) increased the survival of Lactobacillus rhamnosus. The viability of probiotic bacterai decreased during storage period, t however, the number of probiotic bacteria in the samples was in the range of 106- 107 CFU/g. On the first and 7th days, no mold and yeast contamination was observed in the samples and on the 14th day, the number of molds and yeasts was less than 10 CFU/g. The sample containing microencapsulated probiotic bacteria and 3% oligofructose (sample 4) was selected as the best sample in terms of probiotic bacterial count and textural, physicochemical and sensory quality. Therefore, it is possible to produce synbiotic jelly with the desired quality

Gamma aminobutyric acid (GABA) is a bioactive molecule with various physiological functions in the body that by inhibiting neuronal stimulation and the Prevent of delivery messages containing stressful compounds cause relaxation and has an effective role in the treatment of various diseases. Therefore, the aim of this study was to investigate the effect of two independent variables including pH (4-4.6), glutamic acid (300-600 ppm) on survival and GABA production by Lactobacillus brevis and general acceptance of yogurt. According to the results, with increasing pH and glutamic acid, the survival of probiotic bacteria, the amount of produced GABA and general acceptance significantly (p≤0.05) increased. Simultaneous optimization results (viability of Lactobacillus brevis, GABA content and general acceptance) showed the maximum survival rate (7.7278 log cfu/g), GABA content (342.9444 ppm) and general acceptability score (4.8367) after 28 days of storage, with 98.406% desirability in probiotic yogurt inoculated with Lactobacillus brevis containing 600 ppm glutamic acid and pH 4.60 was observed. The results showed that by using GABA producing probiotic bacteria in yogurt formulation, probiotic yogurt can be produced with desirable nutritional properties and take a positive step towards producing functional products and promoting consumer health.

Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).

The bitterness of citrus juice is one of the most important factors in the reduction of marketability in juice industry. Limonin and Narengin are known as two important compounds in bitter citrus juice during storage. Therefore, various processes, including chemical, microbial and enzymatic methods, have been used to reduce these bitter compounds. The purpose of this study was to investigate the effect of adding Pseudomonas putida bacteria on the reduction of the level of limonin and also the measurement of physicochemical and organoleptic properties. Pseudomonas putida bacteria with two concentrations of 102 and 104 cfu/mL as a causative agent of orange and grapefruit concentrate were studied. Also, the physicochemical properties of concentrates were measured at 120 h (growth time and bacterial activity). The results showed that the growth rate of bacteria had a significant effect on the reduction of lemonin, pH and turbidity levels (P<0.05). Also, it has a significant effect on increasing the acidity of the treatments (P<0.01). After pasteurization and inactivation of Pseudomonas putida bacteria, to ensure that bitterness is not rejected the specimens were incubated at 40 °C for 45 days and sensory characteristics were measured on days 0, 15, 30 and 45. Among the samples, T4 (orange concentrate + 104 cfu/mL) and T6 (grapefruit concentrate + 104 cfu/mL) treated with the lowest microbial growth rate in 120 h and also, in terms of general acceptance and taste, it has more points than other samples during 45 days of storage were identified as superior samples.

White brined cheese is a very popular traditional cheese which is produced in some parts of Iran, this products is usually made from sheep,s, cow,s milk or mixture of two. Back to past several decades, one of the most challenge was increased yield of cheesemaking according to improved quality including chemical composition and sensory properties. So, the aims of this study were to determine physicochemical and sensory properties of white brined cheese supplemented by Micellar Casein Concentrate (MCC). Five treatments were prepared by adding 0,1,2,3 and 4% of MCC to milk used for cheesemaking and physicochemical properties (pH, acidity(dornic), dry matter%, moisture%, ash%, protein%, fat% and yield of cheesemaking) also sensory properties(flavor, color, texture and acceptability scores) were measured over 30 days of ripening period. Statistical analysis for comparison of data was Completely Randomized Design(CRD). Results showed that in parallel to dry matter%, moisture content of all treatments were decreased during 30 days of ripening period and parallel to pH, acidity of all treatments increased until end of ripening period also ash% of all treatments increased during 30 days of ripening period and the highest yield of cheesemaking , protein% and fat% were attributed to T4(containig 4% of MCC). The highest scores for flavor, color, texture and acceptability were attributed to T4(containig 4% of MCC). According to above mentioned, T1 was the best treatment among others and had high similarity to control sample with due attention to physicochemical and sensory properties.

Nowadays with regard to the harmful effects of synthetic preservatives onconsumers' health, the use of natural antimicrobial compounds such as herbal extracts in foodpreservation is considerably increasing. Doogh or drinking yogurt is a kind of dairy drinkmade of yoghurt and water which is highly favored in Iran. Staphylococcus aureus is abacterium causing toxicity in dairy products. The purpose of this study is to investigate theeffect of hop and hyssop ethanolic extracts on the prevention of Staphylococcus aureusgrowth in doogh. Minimum Inhibitory Concentration (MIC) and MinimumBactericidal Concentration (MBC) of hop and hyssop ethanolic extracts were calculated.Moreover, the antibacterial activity of those extracts was examined using diffusion diskmethod, and chemical and sensory properties of doogh were also tested on the 1st, 7th, and 14thdays. MIC of hop and hyssop extracts were respectively 12.5 mg/mL and 6.25 mg/mL,whereas MBC of those extracts were respectively 25 mg/mL and 12.5 mg/mL. By addingherbal extracts, acidity of the samples decreased and pH increased (p<0.05). Moreover, byadding herbal extracts, the scores of sensory properties of the samples decreased (p<0.05).Among the samples containing herbal extracts, sample containing 12.5 mg/mL hyssop extracthad the best sensory quality. Hop and hyssop extracts had antimicrobial activity against Staphylococcusaureus and they can be used as natural preservatives in doogh. Among doogh samples,sample containing 12.5 mg/mL hyssop extract can be selected as the best sample regarding itssuitable antimicrobial activity and sensory quality.

Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their natural varieties. Since Iran is very diverse and rich in vegetation, especially in medicinal plants, due to its special geographical conditions, and on the other hand, since the medicinal plants have the known antimicrobial and antioxidant properties, they can be used as a substitute for the chemical preservatives in the beverage industry. In this regard, the possibility of production of saffron gaseous beverage has been studied in this research. Initially, in order to produce the saffron gaseous beverages, the raw materials including saffron extract (Zardband Company), Sugar (Hedieh Company), Orang Serum Agar, Kant Agar Plate, Dichloran Rose-Bengal, Sodium Benzoate, Dipotassium Oxalate, Lead Acetate, Normal Sodium Hydroxide, activated carbon, citric acid, CO2 gas, ethyl alcohol, 70% ethanol and sodium hydroxide as well as materials used in the microbial tests including Lactobacillus agar medium (MRS Agar), Orange-Serum Agar, Dichloran Rose- Bengal (all from Merck, Germany) were prepared. Next, the treatments of research including T1 (65% sugar and 0.6% saffron), T2 (65% sugar and 4% saffron), T3 (65% sugar and 2% saffron), T4 (70% sugar and0.6% saffron), T5 (70% sugar and 4% saffron), T6 (70% sugar and 2% saffron), T7 (75% sugar and 0.6% saffron), T8 (75% Sugar and 4% saffron) and T9 (75% sugar and 2% saffron) were considered. In order to prepare the treatments, the syrup tanks were prepared. Usually, for each 7-unit syrup tank which is equal to 11.659 liters, 1,750 gallons of purified water were poured into the tank. The tank mixer was then turned on and the sugar was added according to the formulation of making the desired beverage to dissolve all the crystals of sugar in the water. Since the consumed sugar had foreign objects, the prepared syrup was not clear and clean, so it was completely transparent and clear by passing the material from special filters. In order to eliminate the pathogenic microorganisms, the syrup was pasteurized. After pasteurization, the syrup was directed to the steel tanks of the extract. The capacity of the extract tank was 10 units (17032.5 liters), 6 units (10219.5) and 4 units (6813 liters). Next, the extract was added at the same time as the syrup was added to the tanks. After mixing the concentrated extract and the syrup, the mixer was turned off and the mixture was placed in the same state for 15 minutes to remove its bubbles. It is recommended that the made extract will be kept in the tank for 24-12 hours in order to achieve better maturity. The prepared extract was directed by a transfer pump to a water and extract mixer (Intermix, Flumix or Perry Mix), to mix the water entered from the refinery with the ratio of 1 to 5 for the products with the brix less than 11 or with the ratio of 1 to 5.5 for the products with the brix below 10 and form the beverage drink. To improve the work efficiency and increase the quality of extract made, the solid materials such as citric acid and sodium benzoate were added to the syrup tanks by the additive tanks to allow the filtration. After the completion of each treatment, the samples were subjected to physicochemical, microbial and sensory tests. In the same regard, in order to analyze the data of research, a factorial experiment in a completely randomized block design was used. The mean comparison was performed by Duncan's multiple range test at the probability level of 1%=α and analyzed by SPSS software, version 16. According to the results, by adding sugar and saffron extract, the amount of brix was significantly increased and it seems the sucrose to be the main reason for the increase of brix because there is a direct relationship between the concentration of sucrose and brix. Also, by adding sugar and saffron extract to the beverages produced, the pH and acidity levels decreased and increased, respectively, but they were within the standard range. On the other hand, by adding sugar and saffron extract, the density of samples did not change significantly, but the amount of dry matter increased significantly, among which the increase in the amount of dry matter can be attributed to an increase in the sugar and saffron extract in the beverage. In this regard, the ash content of treatments and total sugar content of the samples were significantly increased due to increasing the amount of saffron extract and increasing the sugar content. According to the results obtained, the amount of mesophilic bacteria increased with the addition of sugars, but it remained within the standard range. Most of the mesophilic bacteria belonged to the sample containing 70% sugar. According to the results of sensory tests, the sweetness of beverage increased by increasing the sugar content, but in the samples in which the amount of saffron increased, the amount of sweetness showed no significant difference with the first sample. Since the saffron had a bitter and astringent taste, increasing the amount of sugar made the taste desired. On the other hand, as the amount of saffron increased, the color of samples was more attractive and their flavor was more favorable. In a general conclusion and based on the results of research, it was determined that it is possible to produce saffron gaseous beverage based on its chemical and medicinal properties, which could be an appropriate substitute compared to other beverages among which the treatment containing 75 % Sugar and 2% saffron extract was introduced as the most desired treatment.

The aim of current paper was to investigate the effect of mono and di-glyceride emulsifiers and xanthan and guar gums on rheological and textural properties of mayonnaise. After formulation of mayonnaise, rheological analysis (Power law, Casson, Bingham and Herschel Bulkley models), optical microscopic images, textural profiles (consistency, adhesion and adhesion force) were performed. The research was conducted in a randomized complete block design and the results were analyzed by one-way ANOVA (α = 0.05) by Minitab software version 17.2. The finding of the fitted rheology tests with Herschel Blakely's model showed that mayonnaise treatments were in the range of this model. The Increase of guar and xanthan gums in excess of 0.333 resulted in pseudoplastic behavior (p≤0.05). Higher values of 0.333% xanthan, guar gums and mono- and di-glyceride resulted in a significant increase in adhesion force and adhesion capability indexes as well as, consistency index significantly decreased (p≥0.05). SEM images indicated that 167% of xanthan gum, 167% of guar gum, and 667% mono- and di-glyceride caused optimal changes in mayonnaise characteristics. Finally, the mayonnaise with 0.167 % xanthan gum, 0.167% guar gum and 0.667% mono- and di-glyceride (T8) was selected as the superior treatment.

The aim of this study is the comparison and evaluation of oil extraction of Damavand walnut by the two methods of solvent and ultrasound in various conditions of sonication duration and power. In this study, Damavand walnut samples were subjected to hexane solvent and ultrasound extraction processes for different sonication duration (10, 20, 30 and 40 minutes) and powers (600, 800 and 1000 watts).Then, assessment tests including acid value, peroxide value, sensory evaluation, moisture content ,volatiles and sediment percent were conducted on the oil treatments. The results indicated that in ultrasound method, the treatment subjected to 1000 watts for 10 minutes had the highest sensory quality. Also, among solvent-extracted treated samples, the oil treated by 1000watts for 10 minutes was the best treatment in terms of sensory characteristics. Chemical tests results also showed that walnut oil samples extracted by ultrasound had a lower peroxide and acid value than those extracted by solvent method. Sensory evaluation results showed that the flavor, pungency and odor of the walnut oil samples extracted by ultrasound method were significantly increased compared to the treatments of solvent method. The overall acceptability of the ultrasound method treatments gained higher score than those of solvent extraction method (P

Carrot juice with high nutritional value and helth benefits is one of the most consumed fruit juice in Iran. It is used as pasteurized without any contamination. But the important point in the industrial production of this product is to maintain the cloud stability. So, in this study, four types of hydrocolloids, namely guar, xanthan, pectin and carboxy methyl cellulose were used as stabilizer at the concentrations of 0.1, 0.3 and 0.5 (g/100mL). The cloud stability of pasteurized carrot juice was measured by a zetasizer device in the zeroth day and also by a spectrophotometer at 10-day intervals during the sixty-day storage at 5°C. Based on the results, the samples containing xanthan with the concentration of 0.3 and 0.5 were able to maintain the cloudy stability of carrot juice to the end of sixtieth day and showed a significant difference with the control and other treatments. On the other hand, the samples containing xanthan with the concentration of 0.3 obtained the acceptable score in the evaluation of sensory properties such as color, texture, flavor and taste.

Using active antimicrobial packaging reduce the risks of growth of pathogenic or spoilage microorganisms in foods. In this study, antimicrobial activity of poly lactic acid (PLA) films containing different concentrations (0, 0.5, 1 and 1.5%) of Trachyspermum ammi essential oil and ethanolic extract of propolis (0, 1 and 2%) was evaluated against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 and vibrio parahaemolyticus by using disk diffusion assay.
Circular discs of poly lactic acid films incorporated by essential oil and ethanolic extract of propolis, prepared by casting method on glass petri dishes, were placed on Muller-Hinton agar plates that previously inoculated by tested bacteria. Diameters of inhibition zones were measured after 24 h incubation of plates at 35o C, by using Digital Caliper and Digimizer software.
Result of this study showed that the inhibition zone was increased with increasing concentration of essential oil for all tested bacteria. Also, gram positive bacteria were more sensitive to the poly lactic acid films containing essential oil than gram negative bacteria. The results revealed that L. monocytogenes was the most sensitive bacteria against films containing Trachyspermum ammi essential oil alone or in combination by ethanolic extract of propolis. Also, poly lactic acid films containing ethanolic extract of propolis showed no inhibitory effects against all tested bacteria.
Poly lactic acid films containing Trachyspermum ammi essential oil have a high potential for antimicrobial food packaging applications to enhance the safety of food products.

A new species of Helichrysum (Gnaphalieae) is described and illustrated. Characteristic features of new species have been described as a unique species (typically unicephalous) and is compared with closely related species of Helichrysum in the world and Iran.

Nowadays yoghurt is the most popular fermented and probiotic dairy product in all over the world which is related to its unique properties and healthful values. The aim of this research was evaluate the effect of adding maltodextrin and xanthan gum singly and binary combination, on quality properties of the probiotic stirred yoghurt containing Lactobacillus paracasei subsp paracasei. Probiotic cell count, physicochemical and sensory properties of the samples were determined on 1st, 7th, 14th and 21st day of cold storage (4 ˚C). The results showed that the yoghurt containing combination maltodextrin and xanthan gum had the most alive probiotic cell count, best taste, texture, flavor and overall acceptability, the least syneresis and the most viscosity at the end of 21st day of storage. The lowest score of color and appearance belonged to control sample. In all samples pH, probiotic cell count and sensory properties were decreased during the storage, versus acidity, viscosity and syneresis were increased. Adding the compounds used to reduce syneresis and pH, and increase live probiotic cell count, acidity and improve the sensory properties of yoghurt samples in compare with control sample. In all samples(excluding control) , the probiotic cell count was more than 106 cfu/ml until the end of 21st day, shows the efficiency of using maltodextrin and xanthan gum in formulation of the probiotic yoghurt.

The broad spectrum protective effect of the non-protein amino acid β-aminobutyric acid (BABA) against numerous plant stresses has been well-documented in the literature. This research shows a possibility to increase plant tolerance for drought stress through effective priming of the preexisting defense pathways in rapeseed plant. Results showed that rapeseed plants which were under drought stress had lower percentage of membrane stability index (MSI) and relative water content (RWC), higher lipid peroxidation products when compared with control plants. Pretreatment of plants with BABA increased the MSI and RWC and decreased the amount of aldehydes in water stress plants. H2O2 content was increased under drought stress. Pretreatment of plants with BABA decreased the amount of hydrogen peroxide. In drought stress condition, activity of SOD, APX, GR and POD were elevated over the controls while CAT activity decreased. In plants which pretreated with BABA and then exposed to drought stress the activity of mentioned enzymes increased.

The genus Salvia، belonging to the Lamiaceae family، contains 58 species in Iran، 17 of which are endemic. In this study، Salvia macilenta Boiss. was collected from Bam-Jiroft road، Jebalbarez area، Kerman Province، Iran، in May 2012. The essential oils of leaves، flowers، stems and roots of the plantwere separately extracted using hydrodistillation method and analyzed by GC and GC/MS. In the leaf oil، 46 components were identified، representing 99. 7% of the total oil، with α-pinene (36. 4%)، β-pinene (7. 6%)، borneol (5. 4%) and β-caryophyllene (5. 1%) as the main constituents. The flower oil was characterized by higher amount of α-pinene (45. 1%)، β-pinene (10. 5%)، camphene (8. 8%) and limonene (6. 8%) among the 26 components comprising 100% of the total oil detected. Furthermore، 18 compounds were identified in the stem oil، representing 97. 5% of the total oil. α-Pinene (25. 1%)، bornyl acetate (16. 8%)، β-eudesmol (8. 6%) and borneol (8. 1%) were found to be the major constituents. In the root oil، 10 components were identified، representing 88. 2% of the total oil، with trans-viridiflorol (18. 1%)، β-eudesmol (16. 4%)، trans-ferruginol (15. 8%) and dibutyl phthalate (10. 6%) as the main constituents. Consequently، the leaf، flower and stem essential oils of S. macilenta were rich in monoterpenes، while α-pinene، the dominant component of these oils، was not identified in the root oil.

Plants maybe affected directly or indirectly by allelochemicals which released from plants or microorganisms. In this study، the allelopathic effect of leaf leachate of Eucalyptus camaldulensis Labill was examine on germination، growth rate، morphological and physiological criteria of sorghum (Sorghum bicolor) and kidney-bean (Phaseolus vulgaris). Leaf leachate was tried at 5، 10 and 20 % concentrations and sterilized distilled water used as control. Seed germination، seedlings dry matter، shoot/root length were significantly reduced by all concentrations in both species (at 0/05 level). Decrease in chlorophyll content، soluble sugar content and consequently protein content is proportional to the increase in concentration of leaf leachate in both species. The results showed that the inhibitory effect of leaf leachate on germination، growth rate، morphological and physiological parameters in dicot (P. vulgaris) plant was more than monocot (S. bicolor) plant.

Iran is a mountainous country. Hezar Mt., is an isolated mountain with the highest peak of 4465 m (above sea level) located in southeast of Iran. This paper aims to provide a general overview of alpine phytodiversity of Hezar Mt. Alpine regions are above timber-line which is dependent on the climate, slopes and human activities. The timberline at Hezar Mt., is varying from 3200 m (North slope) to 3,350 m (South slope). In this study, 208 species belonging to 122 genera and 39 families are known from the subalpine and alpine zone of Hezar. Hemicryptophytes dominate in the alpine belt (67%) and chamaephytes constitute 15% of the alpine flora, most of them are thorny cushions. Species number declines remarkably with increasing altitude whereas proportion of endemism is increasing. The altitudinal maximum record for the flowering plants is 4450 m. The phytogeographical analysis shows that about 46% (97 species) of the alpine flora of Hezar are Iranian endemic and subendemic and the origin of alpine flora of Hezar is Irano-Turanian.