دکتر اسماعیل عطای صالحی

Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.

Celiac disease is a chronic disorder and Intestinal lifelong genetic abnormality of the gut that results from eating gluten-containing cereals, and the only cure is gluten-free foods. This study aimed at Formulation optimization of gluten free bread using rice flour (100% control) and quinoa flour at three levels (20, 40 and 60%) and flour grass pea flour in three levels (10, 20 and 30 percent) Chestnut flour was used in three levels (30, 40 and 50%) was done as a substitute for rice flour. Design the experiments was done Mixed method using DX7 software. After sample preparation was performed physicochemical properties, porosity, hardness and extensibility using the Texture Analyzer, sensory evaluation and shelf-life, colorimetry was conducted by image processing. The results showed significant quadratic model fitted to answer (p<0/05) and the maximum amount of moisture (66/30 percent) and maximum specific volume and porosity are respectively 3/58 and 25/12, was obtained with decreasing of the quinoa flour and increasing of the grass pea flour and chestnut flour. The minimum amount of bread hardness (5/93n) was obtained with decreasing the of grass pea flour and increasing the of chestnut flour and maximum amount of general acceptance of bread increasing the of grass pea flour and the minimum value of this parameter happened with increases with the of quinoa flour, which was significantly different from the control sample and the model was approved for fitting information. The results showed that quinoa, chestnut and grass pea flours usable for improving the quality of gluten-free bread. The formulation was optimized at 27/69% quinoa flour, 30% grass pea flour and 42/31% chestnut flour.

In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.

With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression.

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

 Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying Lactobacillus rhamnosus and Lactobacillus plantarum, substituting part of its fat with inulin while examining the physicochemical, textural, dietary, and sensory properties. The results showed that samples containing inulin lost less moisture over time (less than 4%). The fat content of the samples did not differ significantly over time and was almost the same. However, the pH of the samples containing probiotics decreased more than the control sample and reached about 4.6-4.8. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odour being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking.  Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

Biochemical nano composites have attracted the attention of researchers in recent decades, because they are biocompatible, biodegradable and renewable, and they do not pose a risk to the health of humans and animals, while not contaminating the environment. The purpose of this study was to investigate the effect of using Nano-chitin on structural and anti-bacterial properties of zein film. In this study, zein Nano composite with Nano chitin was prepared in 0.2, 0.5 and 0.7% based on dry weight zein by solution casting method. Then the structural properties (image of electron microscope and infrared spectroscopy), films were investigated. The results showed that the addition of Nano chitin caused chitin adhesion to the polymeric substrate, increased roughness and uniform distribution of nanoparticles in the biopolymer matrix. Also, the results of antibacterial tests of Nano composite films by disc diffusion and non-zone growth with two bacteria of Escherichia coli and Staphylococcus aureus showed that the addition of Nano chitin to zein film increases the antibacterial properties of film compared to pure zein film.

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. Today, various techniques are applied to reduce the amounts of SFA and TFA in fatty-based products. These techniques are including the blending of some fats, esterification and recently oleogel system. In this study, some oleogel systems prepared by mixing monoacyleglycerol (MAG) and polyglycerol ester (PGE) and adding to a mixture of 20% palm stearin oil and 80% rapeseed oil to decrease saturation in shortening were studied.

This research was conducted to investigate the structuring effect of mono-acilglycerol (MAG) and polyglycerol ester (PGE) to formulate some fatty-based product. For this purpose, various binary mixtures (VBM) of PGE:MAG were added to base oils ( 80% Canola Oil and 20% Palmestearin Oil ) at concentrations of 3, 6 and 9 (wt %) with ratios of  0:100, 20:80, 40:60, 60:40, 80:20, 100:0.

The results showed that saturated fatty acid (SFA), slip melting point (SMP) and solid fat content (SFC) increased with an increase in the VBM of MAG. MAG did not affect peroxide value and the free fatty acids. Rancimat test presents contradictory results. The rheological analysis revealed that G", G', G* and tan δ of the base oil were increased to 105 Pa. With proper plasticity and low SFA, MAG-based fats can be applicable in the production of some fatty-based products like bakery margarine and all-purpose shortening.Due to the necessity of reduction in SFA content and TFA content in fatty-based products, researchers and producers have prompted to identify the applicable techniques for producing healthy fats. This study was set up in order to introduce the structured fats with low-SFA/TFA suitable in the formulation of shortenings and margarine.

The main problems of bread that increased by reducing flour extraction efficiency are the loss of sensory properties especially color, texture features and accelerating staling rate mainly due to the low fiber content by reduction or elimination bran of flour. The use of alternative fiber sources such as soybean flours that lipoxygenase enzyme is active, which is one of the best ways to naturally enrich, improve quality, and reducing staling. Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. Adding soy flour to baking products increases the yield of dough, improves the quality of the product and improves the properties of texture, taste and enhancement of the quantity and quality of the protein and acts as an emulsion. So the effect of replacing soybean flour on three levels of 4 %, 8 % and 12 % with wheat flour on qualitative and sensory properties, staling and color of bread on a completely randomized design were investigated. Specific volumes were measured by rapeseed two hours after baking. The crust color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method, and as well as The brian color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method. In order to assess crumb porosity of between 2 hours after cooking method Haralyk was used. The bread tissue was evaluated 2 and 48 hours after baking using a tissue weighing machine 1 (CNS Farnell model, ertfordshire UK) based on Pour Farzad method. For sensory evaluation, a 5-point hedonistic scoring method was used, in which characteristics such as shell color, appearance of the skin, texture (ductility or unusual softness, stiffness of the bread, crispness and fragility), aroma, taste, flavor and odor and overall appearance and in The total acceptance is based on the total score of the parameters of the color of the brain, the color of the skin and the appearance of the skin and the appearance of the public within 2 hours after the bread is baked. Also, for sensory evaluation, the sensory evaluation for staling was used according to AACC 11-38 at 24 and 48 hours after baking. The results clearly showed that increasing the percentage of active soybean meal increases the L * bread component, delaying the bread staling, the highest amount L * crust of the sample with 12 % of soy flour was equal to 72 and the lowest in the control sample was 61. With an increase in the percentage of soy flour, has been reduced the component a * bread brains and a * bread crust and as well as with an increase in the percentage of soy flour, increased the component b * bread brains and b * bread crust, as well as with increasing the amount of soy flour, the porosity of the control sample was significantly decreased. As the increased percentage of soybean, decreased the specific volume of bread, adding more than 4 % soy flour had a negative effect on the bread volume. The addition of 4 % of soybean flour has no significant effect on stiffness, but adding more than 4 % in both times cause increase this parameter. The least stiffness was observed in the control treatment at 2 and 48 hours after baking, which was not significant with 4 % active soybean flour. The highest rigidity was observed in the treatment containing 12 % active soybean flour. The increase in the percentage of soybean flour has slowed the staling process at 24 and 48 hours after cooking. Adding soy flour increases the absorption of dough water and, as a result of preserve more moisture, its mechanical properties improve. The results showed the color of bread improved by increasing the amount of soybean flour and retards the staling but increasing more than 4 % soy flour in bread formulation reduced tissue, flavor, odor and overall appearance. Use of soybean flour as a substitute for wheat flour in pan bread improves the quantitative and qualitative characteristics of the final product and therefore, reduces waste.

In this study the composite edible films consist of methylcellulose (1, 2.5 and 4 percent), whey protein concentrate (2, 4 and 6 percent), corn starch (1, 2 and 3 percent) and glycerol as a softener in concentration Constant (2.5 percent) and Lactobacillus rhamnosus (GG) (at 1.5*107 CFU/ml concentration) was produced. The physicochemical tests (thickness, permeability to water vapor, moisture, solubility and color changing) and mechanical properties (percentage of elongation and length of breeding) and the survival rate of Lactobacillus rhamnosus (GG) were measured. A viable bacterial study showed that the use of methyl cellulose and whey protein concentrate improved the survival of probiotic bacteria. The results of this study showed that the base formula of the film (methylcellulose concentration of 2.8 percent, whey protein concentrate 2.13 percent and corn starch 1.14 percent) improved the physico-chemical and mechanical properties of the film. The results showed that increasing the percentage Methylcellulose, whey protein and corn starch increased the amount of thickness, moisture, breaking force, color changes and viability of Lactobacillus rhamnosus (GG), and decreased solubility and water vapor permeability.

The objective of the present study was to investigate the effect of concentration of osmotic solution (30, 45 and 60%, w/w), temperature osmotic solution (30, 40 and 50°C), immersion time (4, 5 and 6 h) on water loss (WL), solids gain (SG), weight reduction (WR), vitamin C content, shrinkage, rehydration ratio (RR), and color indexes (L, a, b) during osmotic dehydration-drying of turnip slices. Response surface methodology (RSM) was also used to find out the optimum condition. The results showed that during osmotic dehydration of turnip samples, the variables of temperature of osmotic solution, solution concentration and time of immersion had significant effects on mass transfer parameters (WL, SG, and WR), vitamin C content, shrinkage, RR, and color index (L). Optimal conditions of osmotic dehydration for turnip were found to be: solution temperature of 45 °C, osmotic solution concentration of 58.29, and immersion time of 20 min. Under these conditions, the amounts of WL, SG, WR, shrinkage, rehydration ratio (RR), vitamin C content, and color indexes (L, a, b) were 83.10, 12.91 and 70.19%, 27.76, 4.19 and 11.64 (mg/100 g solids), 33.85, 25.49 and 15.91, respectively. The results of this study can be used in the minimal processing of turnips slices using osmotic dehydration and subsequent drying of samples.

Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.

The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to canola oil, and after heating for 24 hours at 180°C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has thermal stabilization efficiency comparable to TBHQ(p<0.05). Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of canola oil or other unsaturated vegetable oils.

The oxidation of fats and oils during food processing and storage not only causes loss of nutritional and digestive quality, but also produces compounds such as free radicals that lead to potentially biologically adverse and chemical reactions, Therefore, the use of antioxidants is essential to prevent the onset of corruption. Although many oils contain natural antioxidants such as flavonoids and tocopherols, due to insufficient efficacy of these compounds, they should be added to edible oils (Ibrahimzadeh et al. 2008). Synthetic antioxidants such as butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), and tertiary butylated hydroquinone (TBHQ) are commonly used to delay the oxidation spoilage of oils (Semnani et al. 2006). extraction and purification of rosemary extract and its extensive supply for nutrition and hygiene as a natural antioxidant (sunjae et al. 2011) or extract of iranian oregano extract and evaluation of antioxidant activity and competition with BHT synthetic antioxidant in sunflower oil there have been some of these efforts (kamkar et al. 2010). Other plant sources that have been studied in recent years for antioxidant compounds in their essential oils or extracts can be found in Laurus nobilis</em> (Inan et al., 2012), Citrus aurantium</em> (Saro et al. 2013), Pulicaria  gnaphalodes</em> (Kamkar et al. 2013), lavender (Tahanjad et al. 2010) and Malva sylvestris</em> (Tahanjad et al. 2012) were noted.In order to investigate the antioxidant potential of the active ingredients in aromatic plants, the present study evaluated the antioxidant properties of the essential oil of Oregano in comparison with the synthetic antioxidant of TBHQ in frying oil stability.

Oregano was collected from the area around Shooshtar in Khuzestan province in mid-autumn and after wash and rinse to remove dust, it was dried at laboratory (temperature 28 ° C and 44% relative humidity) and then 100 g of The dried plant was transferred to a Clevenger apparatus and extracted for 3 hours and then dehydrated with sodium sulfate and stored at 4 ° C. Compounds of extracted essential oil by injection of 0.5 μl Cyclohexane diluted essential oil to Agilent 6890A gas chromatograph containing HP-5 column (30 m length, 250 μm internal diameter and 0.25 μm constant phase thickness) attached to Agilent 59 mass spectrometer is identified. Total phenol content of the essential oil was determined by Folin-Ciocalteu method and its antioxidant activity by DPPH and ABTS tests. Antioxidant activity of oregano essential oil at three levels of 200, 500 and 1000 ppm and TBHQ synthetic antioxidant at 200 ppm in antioxidant-free frying oil (consisting of 60% soybean oil, 40% palm and 100 ppm citric acid) at 90 ° C on days 0, 1, 2, 3, 4, 5 and 6 were evaluated by measuring peroxide value and thiobarbituric acid test.

Based on the results, twenty-two compounds were identified by water distillation. It contained 95.3% of the essential oil. Of these, polygon (31.54%), cineol 1-8 (15.88%), menthofuran (11.8%) and cis iso-polygon (9.74%) constituted the major constituents of the plant essential oil. The results of this study were somewhat different from those of others. The differences in the type of essential compounds and their percentages in the essential oils can be attributed to differences in climatic and plant growth, harvest time, shelf life, method of extraction, and finally genetic variation of the plant. Each gram of oregano essential oil contained 7.5 mg phenolic compounds based on gallic acid on dry matter. There was a direct relationship between the essential oil concentration and its DPPH scavenging effect. The EC50 index of oregano essential oil was 1 mg / ml. Radical inhibitory power of oregano essential oil was compared with synthetic antioxidant TBHQ and the results showed that oregano essential oil at a concentration of 1 mg / ml had inhibitory power equivalent to 0.06 mg / ml of TBHQ antioxidant. Based on the results and comparison of EC50 essential oil with those investigated by other researchers, it is clear that the essential oil has good antioxidant activity and has good antioxidant activity compared to other antioxidant sources. There was a direct relationship between the essential oil concentration and ABTS radical scavenging ability. Evaluation of antioxidant activity of essential oil in fried oil for 6 days at 90 ° C in terms of peroxide and thiobarbituric acid values showed that Peroxide value was dependent on the concentration of treatments and decreased with increasing concentration of treatments and hence there was a significant difference (P<0.05). On the other hand, no significant difference was observed between the concentrations of 500 and 1000 ppm (P<0.05). In the first days of the test, concentrations of 500 and 1000 ppm of Oregano essential oil and TBHQ antioxidant reduced the same amount of peroxide but were weaker than TBHQ antioxidant on day 4 and reduced peroxide to a lesser extent. The concentration of 200 ppm essential oil from day 4 did not show any significant difference with control. Concentration of 500 ppm of Oregano Essential Oil during the Test with TBHQ Antioxidant Reduced Thiobarbituric Acid. The results of this study showed that Oregano essential oil has high potency in inhibiting DPPH and ABTS radicals and in terms of changes in peroxide and thiobarbituric acid during storage under oxidation conditions and the effect of essential oil concentrations in comparison with synthetic antioxidants. The results of this study indicated that oregano essential oil can be used as a replacement for synthetic antioxidants in oil and in addition to eliminating synthetic antioxidants, which can cause cancer by accumulating in tissues and organs, enhancing the thermal stability of the oil without causing undesirable changes.

Different concentrations of oregano essential oil showed antioxidant activity and decreased oxidation rate. Volatile compounds, although they play the most important organoleptic role in oils, have a negative effect on the sensory properties of the product during frying and over time, possibly due to oxidation and formation of substances. It produces a bad taste and smell. Also, because of its ability to react with oxidation-induced radicals, this essential oil can be used as a natural antioxidant in food products, especially fatty foods and prolong their shelf life. In addition, natural antioxidants are safe and beneficial to the consumer

Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. In this study the impact of different concentrations of essential oil of cinnamon and cloves (0, 0.2, 0.3 and 0.4 %) is employed on the film of carboxy methyl cellulose. The tests were concerned with coated meat on 0, 3rd, 6th, 9th and twelfth days. The samples coated with different films during this study were compared to the control. The coated samples showed lower pH, total volatile nitrogen, peroxide value, reactive thiobarbituric acid and total microbial count (p<0.05). The results indicated that the packed meat with carboxy methyl cellulose and different concentrations of cinnamon and cloves essential oils had effective results concerned with chemical spoilage of the product. The application of 0.3% of essential oil might be regarded as an optimum concentration for the essential oil.

In this study, optimum conditions for extraction of the alcoholic extract of Vaccinium macrocarpon by soaking method and its antibacterial effects were determined by Response Surface Method. Extraction was carried out at a temperature of 5 to 60 ° C, 2 to 10 hours, and the sample to solvent ratio of 4 to 20%, and an ethanol / methanol solvent ratio of 0 to 100%. The antimicrobial effects of the extracts were evaluated by detection of MIC and MBC against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and Escherichia coli bacteria. The optimum operating conditions to obtain the maximum amount of Cranberry extract were at 60 ° C, 10 hours, and the sample to solvent ratio 11.43% and the ethanol to methanol ratio 88.88%. In these conditions, the extraction yield was 4.88%. Extraction yield of cranberry extract was predicted based on the mathematical model was 5.17%. This value is close to the value predicted by the model indicates a relatively good performance model. Alcoholic extract of Vaccinium macrocarpon resulting antibacterial activity and influence on the growth of all bacteria was tested. Gram-positive bacteria were more sensitive than gram-negative bacteria. Bacillus cereus and E. coli, had the most and the least sensitivity to the alcoholic extract of Vaccinium macrocarpon. So that they had the lowest and the highest values of MIC and MBC among bacteria respectively.

The apple is a fruit that, at the stage of ripening, speeds up its respiration rate, for this reason, has a short shelf life. Edible coatings have been used for improving appearance and texture, reducing the amount of moisture loss and oxidation, delaying undesirable changes in color and taste, improving nutritional value, increasing product shelf life and thus, preventing the degradation of food. In this research, apple cuts were coated with chitosan gums (0.5, 1, 1.5 w/w), alginate (0.5, 1, 1.5 w/w) and carrageenan (0.5, 1, and 1.5% w/w). The treatments were evaluated on days 5th, 10th and 15th for physicochemical properties (pH, brix, enzyme browning index and texture evaluation test). The results showed that by increasing the time and concentration of gum, in most cases the pH and brix of the product decreased and the enzyme browning index and tissue stiffness decreased in reverse. The highest level of tasting was for alginate 1%.