فهرست مطالب alireza rahman

In contemporary confectionery industry, manufacturing of dietary and low-calorie products, notably in the realm of chewing gum production, stands as a significant challenge. Sweeteners are integral components in confectionery products, with applications extending to chewing gum as well. This research utilizes the established advantageous characteristics of dates to investigate the potential use of date juice as a replacement for sugar in the manufacturing of dietary gum. The substitution ratios tested in the experiment are, 10, 20, and 30%. The findings of the experiment indicated that the gum supplemented with date juice at a substitution rate of 20% exhibited superior quality and shelf life, as evidenced by its enhanced moisture retention, texture, and sensory attributes, particularly taste. Conversely, a higher substitution rate of 30% led to a decline in both quality and sensory characteristics, with values falling below those of the control treatment. The study encompassed physicochemical and sensory examinations, encompassing the analysis of gum content, determination of reducing sugars following hydrolysis, measurement of ash content, assessment of texture, evaluation of sensory attributes, and investigation of colorimetric properties. The findings indicated that the quantity of gum and sugar obtained following the hydrolysis of the product was consistent across all experimental treatments, displaying no statistically significant variance as compared to the control treatment. Additionally, there was a notable increase in the ash percentage index with higher levels of date juice replacement. The adhesion indices demonstrated a notable increase, while both chewability and springiness exhibited a decrease.

The primary objective of this study was to examine the effects of olive leaf extracts on the quality characteristics and shelf-life of chicken nuggets .Chicken nuggets were treated with aqueous and ethanolic extract of olive leaves (at two levels: 0.25 and 0.35%) and the results were compared with chicken nuggets without additives (control). The treatments were stored in the freezer for 6 months and on days 0, 45, 90, 135 and 180, physicochemical characteristics (pH, moisture content, cooking efficiency and color indicators) and microbial qualities (total count, salmonella and total Forms ) of the samples were evaluated. The addition of ethanolic extract to nugget formulation increased the pH during storage, and the pH values of all tests gradually increased. By increasing the concentration of olive leaf extract in the samples, the moisture content and cooking efficiency increased significantly. During storage, moisture content and cooking efficiency of nugget samples decreased. By the addition of olive leaf extracts to the nuggets, the color indices were improved. Microbial tests revealed that the salmonella and coliforms in all the tested samples were discent. The addition of aqueous and ethanol extracts of olive leaves to the nugget formulation reduced the microbial load, therefore the bacterial count of the samples containing the extracts was essentially lower than the control. Sensory evaluation showed that the lowest sensory score was related to the sample containing 0.35% ethanol extract, but there was no noteworthy distinction between other tests. It can be concluded that olive leaf extract can be utilized as a normal preservative in chicken nugget formulation.

In this study, amaranth seed flour was used in four levels (2.5, 5, 7.5, and 10%) as a fat substitute in the burger recipe prepared from veal. The characteristics of the produced burgers, such as chemical composition, texture, color, cooking loss and sensory properties were evaluated. The results of three replicates were analyzed in a completely randomized factorial design. The results showed that increasing the amaranth seed meal increased the protein, ash, and moisture content of the burger samples and significantly decreased the cooking loss (p <0.05). Texture evaluation of the burgers showed an increase in stiffness, gumminess, and chewiness, a decrease in cohesiveness, and no significant change in elasticity due to the use of amaranth flour in the burger formulation. The sensory evaluation showed that despite the negative effects of amaranth seed flour on all sensory properties of the burgers, the use of a maximum of 5% amaranth seed flour in the burger recipe is acceptable to consumers.

In this study, the effect of acetylated potato starch as a fat replacer on the rheological, textural and physsicochemical properties of chicken sausage were examined. Elastic and viscous modulus test results of the samples in the frequency range of the oscillating module showed that, by increasing the concentration of modified starch and reducing the oil content, viscosity was increased. The viscosity changes of the samples as a function of shear velocity represent the pseudoplastic behavior. The results showed that by increasing the percentage of starch and reducing oil content in chicken sausage formulation, moisture content, percentage of ash and carbohydrate percentage of these samples were increased and the pH of samples was decreased. The results of fat content showed that by increasing the starch content, total fat and oil content were decreased in the formulation. Investigating the texture properties of chicken sausage showed that by increasing the percentage of acetylated starch and reducing the oil content stiffness and chewing ability were increased. By increasing the acetylated starch from 0 to 2 wt%, adhesiveness was increased, but by adding more starch and reducing the oil content, adhesiveness decreased, while no change was observed in the cohesiveness and springiness of the texture. The results showed that by increasing the percentage of starch and reducing the oil percentage, the brightness L * and b * were decreased but a * was increased. The sample containing 4% starch presented the best color rating. Aroma examination showed that there is not any significant difference between the aromas of the samples in all treatments. The sensory rating related to the taste of the samples showed that the control sample is allocated as the best treatment.The sensory analysis results showed that by increasing the percentage of modified starch and reducing the oil content, the sensory score of the tissue was decreased. Regarding the general acceptance, the control sample and treatment 1 and 2, were allocated as the most sensory treatments.

In the current research, the effect of lavender essential oil and extracts (aqueous, alcoholic and hydroalcoholic) on Penicillium expansum and Aspergillus niger molds was investigated. Then, a concentration of the obtained essential oil and extracts according to their Minimum lethal and Inhibitory concentration was added to the bread formulation. Chemical, Microbial and Sensory characteristics (General Acceptance Rate) of bread samples were measured in time intervals of 3, 6 and 9 days after production. The prepared toast samples included control, containing 0.016% essential oil containing 1.66% aqueous-ethanolic extract, containing 3.2% ethanolic extract , containing 4.26% aqueous extract . In surveying the results , pH and Humidity of the samples were observed within the standard range during storage. Regarding the Minimum Inhibitory and Lethal Concentration of the investigated fungi, the lowest and highest amount was obtained for the essential oil and the aqueous extract respectively (p≤0.05). On the third day of bread storage, the control sample had the highest total microbial population and the other studied samples had no microbial population. On the sixth day, the highest total microbial population and mold population belonged to the control sample, and after that, the sample contained 3.2% ethanol extract and 4.26% aqueous extract. The lowest total microbial population and mold population were observed on the sixth day in the sample containing 0.016% essential oil and on the ninth day in the sample containing 1.66% water-ethanol extract (p≤0.05). The sample of toast containing 66.1% water-ethanol extract of lavender plant had the highest sensory score (General Acceptance) (p≤0.05).

Meat products are very prone to Oxidative spoilage. Lipid oxidation is one of main factors that are responsible for bad flavor and reducing quality of meat products. This oxidation would takes place due to the destruction of fat-soluble vitamins and fatty acids. This study has been conducted to investigate the effect of sesamol and propyl gallate as antioxidant agent on lipids oxidation in sausage. The details of the samples in this research is following, control sample without any Antioxidant material, T1 contains 600 ppm sesamol and without propyl gallate antioxidant, T2 contains 450 ppm sesamol and 150 propyl gallate, T3 contains 300 ppm sesame and 300 ppm propyl gallate, T4 contains 150 ppm sesamol and 450 propyl gallate and T5 contains 600 ppm propyl gallate without sesamol anti-oxidant. Tests were conducted with 3 times replication in all steps. Evaluated characteristics have been contained results of peroxide, TBA and pH in day 0, 15, 30, 45, 60respectively.Sensory evaluation was also conducted at the end of the tests. Levels of Peroxide and TBA were increased with increasing time, however, this increase was higher in control sample and it was determined that pH. Levels of chosen samples have not been changed in comparison with control sample but after passing of time, levels of this character decreased in all samples and control one. It can be concluded that 600 ppm anti-oxidant propyl gallate, have shown the best results on most evaluated characters.

The present research aimed to evaluate the effects of roasting and microwave thermal processes along with pH change on the amount of residues of three commonly used antibiotics, enrofloxacin, oxytetracycline and sulfadiazine in chicken meat. For this purpose, first the three antibiotics were added to the chicken meat samples in amounts 4 times the remaining limit. Meat samples containing residues of each antibiotic were subjected to roasting (at 200 °C for 30 minutes) and microwave (at 100 °C for 3 minutes) treatments at pH 5.8 and 4.8. Then, the residual amount of each of the antibiotics was investigated by high-performance liquid chromatography (HPLC) along with colorimetry and evaluation of cooking loss. The results showed that both treatments were able to significantly reduce the amount of antibiotic residues, but both processes were more effective at pH 4.8 than 5.8 (P<0.05). The highest amount of reduction of antibiotic residue at pH 4.8 in both microwave and roasting treatments was observed in oxytetracycline residue with 76.2 and 72.4% respectively. Roasting and microwave treatments decreased L* index, but a* index decreased in roasting and increased in microwave, and b* index increased in microwave, but there was no significant change in roasting. Also, the amount of cooking loss in roasting in the range of 58 to 71% was more than that of microwave in the range of 48 to 62% (P<0.05). Finally, microwave treatment can be introduced along with reducing the pH of chicken meat to 4.8 as the best treatment to reduce antibiotic residues.

The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the health of the heart and digestive system, controls weight and  prevents cancer. Chia seed is a rich source of antioxidants such as flavonols, tocopherols, phytosterols and carotenoids. In the  present study, the formulation of jalopino red pepper sauce based on flaxseed and chia flour was optimized.

   residues of chia and flaxseeds after cold press  at  0.25 to 1%  were added  to sauce and  physicochemical  properties and calorie of  treatments were measured. Optimization  of the Formulation was carried out using Design Expert software, response surface method (RSM) and central composite design (CCD) and the results of measuring pH, moisture, viscosity and calorie  were analyzed to optimize the formulation . the optimal sample was produced in three replicates and its validity was estimated.

By increasing the amount of flaxseed and chia flour in sauce, pH, viscosity and moisture content increased  and  calorie decreased significantly. If 0.46% of chia flour,0.59% of flax seed and 0% of xanthan are used, it is possible to achieve a pH of 4.07, moisture content of 26.34%, and calorie of 320.06 kJ/g and  viscosity of 1364.50 cp, which had a desirability factor equal to 0.79.

 By adding chia seeds and flaxseed flour  to jalopino red pepper sauce,  a product with  good functional  characteristics and acceptable desirability factor can be produced.

Due to the harmful effects of chemical preservatives and the prevalence of the idea of green consumption, the need for research on the antimicrobial effects of natural preservatives and plant essential oils on the growth of important food microorganisms in laboratory and food models has increased. Plant extracts are a natural source of antioxidants. The need for natural antioxidants in the food and pharmaceutical industries has led to extensive scientific research in recent decades. Due to the harmful effects of chemical food preservatives, the use of natural preservatives is increasing (Dabbagh et al., 2011). Essential oils are aromatic oily liquids derived from various components of the plant. The antimicrobial properties of essential oils have been known for many years and today the approach of the general public as well as other national and international organizations responsible for food hygiene in the use of various natural preservatives instead of chemicals leads to a greater desire for scientific knowledge. This material has been. Phenolic compounds are responsible for the antimicrobial properties of plant essential oils. Therefore, the higher the amount of phenolic substances in essential oils, the higher their antimicrobial properties. These substances include carvacrol, eugenol and thymol (Barzegar et al., 2008). Clove is one of the plants that contains volatile and non-volatile compounds. Clove contains 10-13% of tannins, which have a chemical composition such as gallotanic acid. It also contains 2% triterpene and oleanolic acid (Milind et al., 2011). Clove has strong antioxidant activity that is comparable to the antioxidant activity of synthetic antioxidants such as butyl hydroxyl anisole and pyrogallol (Dorman et al, 2000). In recent years, food manufacturers have paid close attention to the use of natural preservatives of plant and microbial origin instead of chemical preservatives in their products. This is on the one hand due to the high tendency of consumers to use processed foods without preservatives or even possible with natural preservatives, and on the other hand, more and more attention of health authorities to this issue (Shafiei et al., 2014).

After preparing the plant sample powder, essential oil was extracted by steam distillation with the help of Clevenger device for 3 hours, and 150 g of clove powder was used in each essential oil extract. To prepare the extract, 60 g of clove powder in 1200 ml of 96% ethanol was placed in the dark at 30 ° C for 48 hours. Then, using Whatman 42 filter paper, plant powder residues were separated from the solution and extracted again by the previous method. The solution obtained from both stages was added on top of each other and the concentration operation was performed using a concentrator in a rotating vacuum at a temperature of 50°C (Zabetian Hosseini et al., 2013). After extraction, extract compounds were determined by GC-Mass method. Minimum mortality and inhibitory tests of clove extract were also performed for national standard bacteria and then used in mayonnaise formulation. Samples of mayonnaise with concentrations of zero (control), 0.1, 0.3, 0.5 and 0.7% and with other raw materials including olive oil (44%), vinegar 4% (12%), 4.5% sugar, a mixture of egg yolk powder and emulsifiers (2.22%), starch (2%), salt 10% (1.5%), mustard powder (0.4%), xanthan gum (1/1) Guar gum (0.1%), citric acid (0.15%), sodium benzoate (0.04%), potassium sorbate (0.035%) and water (32.975%) were formulated. After preparing the final mixture, it was homogenized for 5 minutes using a high-speed homogenizer (1000 rpm). It should be noted that one kilogram of sample was prepared for each treatment and kept at 4 ° C for 5 months (Janine Passos Lima da et al., 2012). Sauce samples were evaluated and tested at production time intervals, first, second, third, fourth and fifth months. Microbial tests, peroxide number evaluation, emulsion stability, viscosity, colorimetric and sensory were performed for the treatments. The results of the research were evaluated with Minitab software version 16.

The studied clove extract had the highest percentage of eugenol with 5.85%, eugenol acetate with 1.3% and heptacosan with 1.8%, respectively. In the study of the percentage of compounds derived from clove essential oil, the highest percentages were observed: eugenol with 86.36%, beta-cariophylline with 66.7%, alpha-hemolen with 1.87% and eugenol acetate with 1.14%, respectively. The clove extract and essential oil used had inhibitory effect on the growth of Lactobacillus plantarum, Saccharomyces cerevisiae and Penicillium glaucoma. Increasing the amount of clove extract significantly reduced the initial microbial population as well as during storage. Mayonnaise treatment with clove extract at 0.7% also had the lowest population of Lactobacillus, mold and yeast, total number of microorganisms and Salmonella. The use of clove extract significantly inhibited the peroxide index during the storage period and also reduced the emulsion stability. With increasing the concentration of clove extract, the brightness index (L*), redness (a*) and yellowness (b*) of mayonnaise treatments increased significantly and during storage the brightness and redness index decreased but the yellowness index increased significantly. With increasing the use of clove extract and also over time, the pH decreased significantly. With increasing the ratio of shear rate to shear stress in mayonnaise treatments and with increasing the use of clove extract, the viscosity had a decreasing trend and mayonnaise treatment with 0.7% compared to the control treatment and other mayonnaise treatments had the lowest viscosity index. Sensory evaluators announced the 0.5 and 0.7 treatments as having the lowest score and the mayonnaise treatment with 0.1% as the optimal treatment during the storage period.

Due to the health of food against compounds and pathogens and maintaining the nutritional value of the desired food along with the elimination of pathogens, the use of natural antioxidant extracts such as clove extract as an antioxidant to prevent spoilage in food Perishable like mayonnaise seems essential. Analysis of the obtained results proved the antimicrobial effect of clove essential oil in mayonnaise product. Therefore, it can be claimed that mayonnaise contains clove essential oil, a completely natural and useful new product that, while eliminating the use of chemical preservatives, can maintain the shelf life of the product to an acceptable level and lead to the introduction of a new product as a flavored sauce with desirable nutritional properties.

Oxidation in meat products is one of the factors led to change the taste and quality. This research was carried out the effect of α-tocopherol and palmitate ascorbyl on the lipids oxidation in frankfurter sausages. This research is done based on factorial experiment in a completely randomized design with three replications.Results showed that, the pH levels in different amount of α-tocopherol and palmitate ascorbyl were similar and significantly lower than the control samples. The pH level in all samples showed a decreasing trend by passing the time and this reduction amount were different in all samples. The peroxide value increased by passing the time but peroxide changes during time were not similar in all samples. The results showed after 45 and 60 days two samples, T2 and T4 did not show a significant difference with control sample but samples T1 , T3 and T5 were placed in the same group in time study. The highest amount of thiobarbituric acid, was observed in the control sample with highest amount of thiobarbituric acid in 45 and 60 days and the lowest amount was in the 0 day. On the other side, results showed in 0 day samples 5 and 2, in 45 and 60 days samples 3 and 4 had the highest and lowest %RSA, respectevily. Also, there was a difference significant between treatment levels. The results showed that the natural antioxidations α-tocopherol and palmitate ascorbyl are a useful additives to reduce lipid oxidation in frankfurter sausage.

 Watermelon seeds have many nutrients, and watermelon seeds are also rich in fatty acids, proteins and minerals. Recently, the role of dietary fiber on health and nutrition has been highly considered. Lack of fiber increases the risk of diseases.

Materials:

 In this research, using watermelon rind and seed powder at specific levels as a source of dietary fiber and fat substitute in the formulation, the physicochemical, cooking, and sensory properties of the final product are investigated.

 No significant difference was observed in the control sample and the 4% watermelon peel powder sample. No significant difference was observed in the amount of moisture in different hamburger samples. In all the samples, with the increase in the replacement percentage, the protein also increased. The control sample has the highest amount of ash. The pH of the control sample was significantly lower than all the samples. In both samples, the pH was 4% more than the control. The control hamburger had the highest score (4.8) and the hamburgers containing 12% watermelon seed flour had the lowest color score (2.7) compared with the control sample.

 The results of the present research showed that the use of watermelon peel powder as a source of dietary fiber and watermelon seed powder in hamburger as a meat product can be used in the formulation of premium hamburger, and thus new products with significant nutritional value, properties produce an acceptable texture and feel.

Solid fats play an essential role in improving the hardness, viscosity, spreadability, plasticity, and taste of food products and, so they are one of the most important and critical compounds in the food industry. However, most solid fats contain saturated and trans fatty acids that can have adverse effects on human health. Oleogels are structured fats in which oils are trapped in three-dimensional structures. The production of such structures can reduce the content of solid fats in food products. Therefore, oleogels have been studied as novel structures for the partial replacement of solid fats and shortening. Hence, the aim of this study was to produce low fat muffins using oleogels using carnoba wax and grape seed oil as an oil substitute in muffin formulations.

The oil in the muffins formulation was replaced with various levels (0 and 100%) and compared with the control sample in terms of viscosity, moisture content, specific volume, color properties (L *, a and b), microbial properties and sensory properties were compared..

The rheological properties of different dough samples showed that all samples had shear-thinning behavior and the rheological behavior was well described by the power law model. With increasing the percentage of oleogel application, the apparent viscosity of all samples and their consistency index decreased. Moisture content of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. However, further increase of oleogels from 50 to 100% significantly (p<0.05) led to a decrease in specific volume. Changes in color indices (L*, a, and b) showed that using oleogel up to 50% level had no significant effect (p>0.05) on L* index but significantly (p<0.05) increased the a and b indices. Increasing the storage time significantly (p<0.05) decreased the L* index and increased the a and b indices. Also, increasing the storage time led to an increase in the mold and yeast count in the muffin samples and by increasing the level of oleogel application, the number of molds and yeasts increased. Evaluation of sensory properties of muffin samples showed that samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (p<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample and other treatments.

Therefore, in general, a sample containing 50% oleogel based on carnoba wax and grape seed oil instead of oil can be selected as the superior sample.

The purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months at a temperature of 10 degree Celicus under controlled conditions. the results showed that the pH and acidity of all samples were in the range of 3.04-3.16% and 0.932-1.019%, respectively. During the maintenance period, the pH and viscosity of the mayonnaise samples decreased gradually, while acidity increased. The samples containing %15 sunflower (A5) and the equal mixture of oils (A3) of %10 each, had the highest viscosity. All samples had a perfect emulsion stability during maintenance. Combination of different oils influnced the oxidation indices of low-fat mayonnaise significantly so that the lowest oxidation index was related to the sample containing %15 canola oil (A6). Throughoput the time, the amount of peroxide, anisidine and totox of all studied samples decreased sifnificantly. the results of sensory evaluation showed that oil type did not have a significant effect on taste, texture, sense of mouth, smell and general acceptance of low-fat mayonnaise. The lowest taste rate was for the sample containing %30 canola oil or all canola(A2), followed by a %15 canola oil sample (A6). However, all the mayonnaise samples were acceptable in terms of sensory characteristics. finaaly, according to the obtained results, the sample of %15 canola oil (A6) was considered as an optimal sample.

With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. 

In this study, to optimize the amount of crop residues and the preparation and formulation of dietary and beneficial sauce, two crop residues, pistachio peel, and melon seed, were used as flour. In this study, treatments of mayonnaise sauce were formulated using pistachio peel powder with 0, 0.1, 0.5, 0.75, and melon seed flour with 6, 12, 18, 24, 30, and 36%. Mayonnaise treatments were evaluated at time intervals of the production day, 30th day, 60th day, 90th day for pH, moisture content, ash (%), fat (%), carbohydrate (%), protein (%), colorimetric indices (Lightness, redness, yellowness), viscosity, total microbial population, stability test, and particle size. For the sensory evaluation, the 5-point hedonic test was performed by ten trained panelists scoring these components (color, taste, texture, fluctuation, consistency, general acceptance). Statistical analysis was performed using Minitab 17 software at the statistical level of 0.05. 

The results showed that moisture content, carbohydrate, ash, protein, pH, viscosity, and particle size were increased by increasing pistachio peel powder and melon seed flour. Total microbial population and the stability of mayonnaise treatments were significantly decreased (p≤0.05). Also, by increasing storage time, moisture content and the stability of mayonnaise and particle size were increased. Rheological indices such as cohesion decreased, and firmness and adhesion indices were increased (p≤0.05). All sensory scores of mayonnaise treatments decreased during storage time, and finally, treatment coded T1(0.1% replacement of pistachio green peel powder and 6% melon seed flour) was selected as optimal, and T6 with 0.75% replacement of pistachio green peel powder and 36% melon seed flour) as worst sample. The use of pistachio peel powder and melon seed flour significantly reduced the microbial population of mayonnaise treatments. Higher values than the optimum treatment cannot be used due to decrease in the stability and increase in the microbial population, as well as reduction of sensory scores.

The aim of this study was to produce low fat muffins using oleogels using carnauba wax and grape seed oil. The oil in the muffins formulation was replaced with various levels (0 and 100%). The rheological properties of different dough samples showed that all samples had shear-thinning behavior. By increasing the percentage of oleogels, the density of the dough increased significantly (P<0.05), but increasing the oleogel to 50% compared to the control sample did not have a significant effect on the density of the dough. Water activity of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. The use of oleogel up to 50% level had no significant effect (P>0.05) on L* index. With increasing the percentage of using oleogels to the level of 50%, the hardness decreased. However, further increase of oleogels from 50 to 100% significantly (P<0.05) led to an increased hardness. Increasing the storage time significantly increased hardness (P<0.05). Samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (P<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample. Therefore, in general, a sample containing 50% oleogel based on carnauba wax and grape seed oil instead of oil can be selected as the superior sample.

Introduction:

 Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise.

In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software.

The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry

Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer.

For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite+ 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite+ 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite+ 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). Physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage.

The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p<0.05). The highest and lowest peroxide value was 1.15 meq O2/Kg for the control sample on the 30th day and 0.3 meq O2/Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg Malone Aldehyde / Kg on the twentieth day and 15.76 mg Malone Aldehyde / Kg for the T4 sample on the 30th day of the experiment, respectively (p <0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p<0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.

Because of the high amount of waste produced by the food industry, this waste management has been considered by researchers. Molasses is a by-product of the production of crystal sugar, despite its functional and nutrient compounds, it is mostly used for livestock consumption. This study aimed to use molasses in hot chili sauce formulation as a substitute for sucrose. The sugar beet molasses replaced sucrose in hot red pepper sauce formulation after heating as zero to 3%. pH, viscosity, moisture, calories value, Microbial (Mold and yeast), were studied, and sensory evaluation was measured by the five-point hedonic method. The results showed that an increase of sucrose in formulation, pH value, calories, microbial growth population decreased (p<0.05). Increased moisture content, and a* index observed in the treatments (P<0.05), The use of molasses up to 0.5% in the treatment had very taste favorable for the assessors. The treatment's texture was affected by 1% molasses replacement. The brittleness of the treatments changed and became a pasted. The most desirable treatment was it containing 0.25 and 0.5% molasses. According to the results, when molasses using in the sauce formulation, the quality, shelf life, and nutritional value of products can be improved.

According to consumer awareness of the disadvantages of synthetic antioxidants, today the use of polyphenols in the mill olive wastewater (MOW) as a natural antioxidant in food is highly regarded. Therefore, this study aimed to identify the type and amount of polyphenols present in mill olive wastewater of Tarom culture and then use it as a natural antioxidant in oxidative stability of raw and cooked beef.

For this purpose, olive fruits were prepared manually from Tarom city, after oiling and milling, the type and amount of polyphenols were determined by the HPLC method in mill olive wastewater . The extract added to raw and cooked beef (cooked in water for 30 min) at 10, 20 and 30%. Thiobarbituric Acid, Peroxide value and conjugated dienes were measured for sample oxidative stability. Finally, the samples evaluated for overall acceptability.

The type and amount of polyphenols present in OMW were Oleuropein (20.42 ug/g), fluoric acid (17/91 ug /‌g), p-coumaric acid (11/76 ug /‌g), caffeic acid (3.75 ug/‌g), apigenin (2.5 ug/-g), and cinnamic acid (1.75 ug /‌g). Analysis of peroxide value as primary oxidation products showed a significant difference between the raw and cooked groups and an increasing trend observed in both groups (Treatments containing polyphenolic extract showed less increase compared to the control sample) which were due to decomposition of primary hydroperoxides into volatile and inactive compounds was lower. Evaluation of thiobarbituric acid as a secondary oxidation product in raw and cooked meat showed an increasing trend over storage time in both groups. The amount of thiobarbituric acid in cooked meat samples was higher than the raw counterpart (P<0.05), probably was due to lipid peroxidation and increased levels of malondialdehyde. The results of conjugates dienes analysis showed an increasing trend in both groups with an increased shelf life. The lower increase of this parameter in the treatment samples containing mill olive wastewater showed that the mill olive wastewater as antioxidant increased oxidative resistance compared to the control group. Overall acceptance of treatments showed that all cooking treatments had higher scores than their raw counterparts (p <0.05), and samples contain 30% extract) achieved the highest score for up to 8 days.

research has shown that the rate of lipid oxidation in cooked meat is higher than raw meat because it changes the cooking process of antioxidant compounds, damages the cell structure, and exposes the lipid membrane to the environment.

In this research, the fabrication of aptasensor prepared by immobilization of Penicillin aptamer on gold nanoparticles (AuNPs) electrodeposited onto electrospun carbon nanofiber (ECNF) mat was reported to detect Penicillin antibiotic in the milk. The AuNPs/ECNF mat electrode was firstly produced using the electrospinning, heat treatment and electrodeposition process, respectively. Then, the Penicillin aptamer (pDNA) was immobilized on the AuNPs/ECNF mat electrode. The effects of layer thickness of AuNPs, amount of immobilized pDNA, incubation period of pDNA and Penicillin, temperature and pH of experiment solution on the electrochemical response were studied by cyclic voltammetry (CV) technique. The results revealed that the suitable thickness of AuNPs was achieved at 3mM HAuCl4concentration. An enhancement in the electrochemical current response was also observed with increasing pDNA in the electrolyte. Moreover, the increment of incubation time led to improvement of CV peak currents. Meanwhile, the maximum peak currents of CV were obtained in the solution with pH of 7 at 35 °C.

It is very important to observe hygienic principles in the production of mayonnaise, as a nutritious and popular product, as well as to prevent physical, chemical, microbial spoilage and thus prevent its quality reduction. In this study, we tried to evaluate the efficiency of extracting aqueous extract of chestnut fruit as a natural antioxidant. For this purpose, Samples of mayonnaise with different concentrations of the extract were prepared under treatments B1 (mayonnaise + 750 ppm sodium benzoate + 750 ppm sodium sorbate), B2 (mayonnaise + 400 ppm chestnut extract + 500 ppm sodium benzoate + ppm sodium + ppm) B3 (mayonnaise +800 ppm chestnut extract +500 ppm sodium benzoate + 500 ppm sodium sorbate) and B4 (mayonnaise + 1200 ppm chestnut extract). Chemical factors (acidity and peroxide number), microbial, and sensory factors (general acceptance) were examined for the 6 months (first day, the second month, the fourth month, and the sixth month).  The results showed that the extraction efficiency of the extract by the aqueous method was equal to 22.5%. According to the results, Chestnut fruit extract with benzoate and sodium sorbate significantly reduced peroxide and acid index in the samples (p<0.05). The antimicrobial effect of chestnut fruit extract is confirmed on a significant reduction in microbial population and shelf life of mayonnaise. Sample B3 was introduced as the superior treatment in this study by considering sensory factors (general acceptance).