فهرست مطالب hamid tavakolipour

The Ultrasound-Assisted Leaching Process (UALP) was done through to improve the extraction process and recovery of biophenolic compounds (BPCs) from Dried Pomegranate Biowaste (DPB). In addition, the leaching process was optimized under the operating conditions of temperature (25-85oC), time (20-60 min), and ultrasonic wave amplitude (0-100%) to make the Freeze-Dried Pomegranate Biowaste (FDPB) extract based on the quality indicators of the extraction productivity ratio (TPC/EC50) and Tannin Concentration (TC). Accordingly, the ratio of (TPC/EC50) and the TC value of FDPB increased significantly, under the Conventional Leaching Process (CLP) and operating conditions (55oC and 60 min) to ~1.04 and 20.78 mg CyaE/[g DM], respectively. However, the mentioned parameter increased to ~1.65 and 25.77 mg CyaE/[g DM], respectively, after applying the UALP treatment under similar conditions. Furthermore, the HPLC injections of the FDPB extract indicated that the most abundant compounds isolated from the DPB were p-coumaric acid, Gallic acid, Ellagic acid, and Caffeic acid. Besides, the dominant chemical functional groups were identified by Fourier Transform InfraRed (FT-IR) spectroscopy. Generally, the UALP of BPCs from the FDPB extract used less energy than the one extracted using the CLP.

This study aimed to optimize the formulation of chitosan-caffeic acid nanogel containing Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin. The independent variables (the concentration of chitosan nanogel, Shirazi-thyme, and nisin) were optimized based on the highest zeta potential and encapsulation efficiency, besides the lowest particle size and IC50(DPPH) values. The results of The Box-Behnken experimental design and Stepwise-response surface model showed the optimal nanogel formulation was as follows: chitosan concentration= 0.4 g; ZEO= 157.1 ppm and nisin= 10.1 ppm. The particle size, zeta-potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 411.39±18.11 nm, 32.90±1.10 mV, 0.79±0.06 mg.mL-1, 71.06-82.69% respectively. Moreover, the addition of optimized nanogel to the Iranian white cheese formulation showed that the treated cheese samples with ZEO and nisin (free or encapsulated in chitosan nanogel) improved the microbial quality of chess. The antimicrobial activity of the ZEO and nisin encapsulated in chitosan-caffeic acid nanogel was higher than a free form of ZEO-nisin. The Coliforms population of cheeses treated with sodium nitrate and chitosan nanogel containing ZEO-nisin was acceptable during 60 days of storage. During the storage period, the most changes in the color and texture (hardness) of the cheese samples were related to the control sample, and the least change was obtained for samples treated with sodium-nitrate and chitosan nanogel (P < 0.05). Also, the sensory quality of the sample containing ZEO and nisin was acceptable for the sensory evaluator. The sample containing chitosan nanogel received an acceptable sensory score (> 3) during 60 days of storage. In general, the potential of the nanogel in increasing the shelf-life of Iranian white cheese was comparable with sodium nitrate.

In this research, nanoparticles of milk protein isolate (MPI) were produced by electrospraying method. In order to optimize the electrospraying conditions of MPI nanoparticles, the concentration of MPI solution (%wt.), the process voltage (kV), the moving distance of the particles between the tip of the needle and the collector (cm) and the pump flow rate (mL/h) in the form of a composite plot central (CCD) were investigated and modeled and analyzed by the response surface method (RSM). The results showed that the concentration of MPI solution had the greatest effect and the distance between the tip of the needle and the accumulator had the least effect on the diameter of nanoparticles. According to the results, by optimizing the concentration of MPI solution (2.5%wt.), pump flow rate (0.2 mL/h), the distance between the tip of the needle and the collector (15 cm) and voltage (17.5 kV), uniform MPI nanoparticles can be obtained. The images from the scanning electron microscopy (SEM) and atomic force microscopy (AFM) confirmed the success of the electrospray method in producing spherical nanoparticles with an average diameter of 329.3 nm and maximum uniformity in particle size distribution. Also, Fourier transform infrared spectroscopic (FTIR) analysis revealed the chemical structure of nanoparticles.

The fabrication of potato starch-olive oil-graphene oxide bio-composite films was prepared via casting films-forming emulsion by adding Graphene Oxide (GO) to the Potato Starch-Olive Oil (PS/OO) matrix. The effects of olive oil and various amounts of graphene oxide on the performance of potato starch films were studied. Based on the results a combination of olive oil and GO was applied to diminish the Water Vapor Permeability (WVP) of the controlled films. Meantime, water solubility and moisture content decreased with olive oil incorporation and further decreased with increasing graphene oxide content. The addition of GO and olive oil into the films decreased the wettability of films. The mechanical strength was increased by the increment of GO and decreased with olive oil incorporation. The color properties and UV transmittance of the neat film were affected by adding olive oil and GO. XRD proved that the GO layers were intercalated in the PS/OO emulsion structure and FT-IR demonstrated that new interactions were formed between PS/OO/GO. Scanning Electron Microscope (SEM) demonstrated the dispensation of GO sheets inside the emulsion network. The surface roughness of films increased by adding GO and olive oil. Dynamic mechanical tests revealed that the incorporation of GO improves the thermal resistance, and storage modulus of the films, and diminished with olive oil incorporation.

The application of bioactive natural oils in the food industry is limited due to their instability and poor solubility in hydrophilic media. This study aimed to investigate the effect of alginate microcapsules of linseed and black oil on microbial and sensorial properties of chocolate ganache during 28 days of storage. The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Candida albicans) and gram-negative than gram-positive bacteria were more resistant to linseed oil. Therefore, Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The incorporation of encapsulated oils in chocolate ganache was not significantly different from the control samples. Although, the free form has shown higher antibacterial activity, due to the characteristics of protecting the bioactivity of oils from undesirable conditions, controlled release, and marketability of the product, loading the oils in an alginate bead is a suitable way for the application of black seed and linseed oil in food products.

In this study, the effect of nanoparticles on oxide at three levels of 1, 3 and 5% was added to polylactic acid and chitosan nanocomposites and the results of its SEM (electron microscope) evaluation were evaluated and showed films containing polylactic acid and chitosan. It had an irregular and compact structure and with the addition of nanoparticles on oxide, it had a regular and cohesive structure. And water vapor permeability showed a significant effect (P <0.05). The results of histometry showed that with increasing the concentration of nanoparticles, the tensile strength of the film and the nanocomposite coating was significantly lower than the control treatment (P <0.05). Also, large changes in length to break point did not show a statistically significant difference. The results of tissue stiffness of this study also showed that during the 15-day storage time, the test treatment had the highest amount of stiffness. The effect of film and coating of nanocomposites based on polylactic acid and chitosan containing nanoparticles on zinc oxide on microbial properties indicated that during the shelf life of bread containing polylactic acid and chitosan dimers has an inhibitory effect on fungal growth by increasing nanoparticles on zinc oxide. Increases significantly. It also showed that the shelf life of seven sliced ​​toast containing the mentioned variables was higher at 5% level compared to the control treatment.

This study examined the effective parameters on fabrication of an aptasensor to detect fumonisin B1 (FB1) in maize flour. For this purpose, gold nanoparticles (AuNPs) was firstly electrodeposited onto screen printed carbon electrode (SPCE). Then, a thiol-modified single stranded DNA (ss-HSDNA) was immobilized on the AuNPs/SPCE electrode. By applying the cyclic voltammetry (CV) technique, the effects of HAuCl4 and ss-HSDNA concentrations in the electrolyte, incubation time of aptamer and FB1, pH and temperature of the electrolyte on the peak current response were investigated. The findings indicated that the optimal concentration of HAuCl4 was 5 mM. The peak current of CV decreased as the concentration of ss-HSDNA increased and the optimum ss-HSDNA concentration was chosen at 5 µM. In addition, the CV peak currents decreased with increasing incubation time of aptamer or FB1. The peak currents of CV first decreased and then increased as the electrolyte's temperature increased. The electrolyte's pH also showed this trend. Base on the results, this aptasensor could be a promising tool for FB1 detection in maize flour.

Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up-to-date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross-linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45oC). While the release rate of beverage phenolic compounds at temperature of 45oC, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25oC respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25oC). Generally, the chitosomal structure due to biodegradability, biocompatibility and non-toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery.

The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products.

Saffron petal was dried from 85% to 10% moisture content with fixed layer bed (FLB), semi fluidized bed (SFB) and fully fluidized bed (FFB) at temperatures (t) of 35, 45 and 55 °C. The airflow (v) of FLB, SFB and FFB were 0.2, 0.7 and 1.7 ms-1</sup>, respectively. When the t/v ratio increased in each method, the dehydration time decreased considerably. The dehydration times and drying rates of saffron petal for FLB (v = 0.2 ms-1</sup>& t = 35 </sup>°C) and FFB (v = 1.7 ms-1</sup>& t = 55 </sup>°C) were “570 & 30 min” and “0.13 & 2.50 gH2</sub>O/min”, respectively. When the airflow increased from 0.2 to 0.7 and then to 1.7 ms-1</sup>, the phenolic, anthocyanin & antioxidant contents of dried saffron petal improved to about 6, 15 & 15% and then to 15, 20 & 42%, respectively.  However, by increasing air temperature from 35 to 45°, their phenolic and anthocyanin contents did not change significantly. However, sharp reductions of 20, 23 and 41% respectively were noticed in phenolic and anthocyanin contents and antioxidant activities of saffron petal when the drying temperature exceeded 45 and reached to 55 </sup>°C. Overall, the fresh saffron petal dehydrated at 45 °C with FFB had the highest phenolic and anthocyanin contents and antioxidant activities.

Today, with the rise of awareness and changing attitudes, the demand for healthy foods has increased. The effective compounds of black seed with its antioxidant and antimicrobial properties are of interest to many researchers. The aim of this study was to benefit from the functional properties of black seed oil in a food model. In the first phase, the peroxide index, color and antimicrobial properties of free and alginate encapsulated black seed oil were investigated. In the second phase, microbial and sensory properties of 4 chocolate ganache samples (preservative free (G or Control), preservative free + inoculated microorganisms (GM), containing 3% free black seed oil + inoculated microorganisms (GOM) And containing 3% of encapsulated black seed oil + inoculated microorganisms (GOM)) were compared. The results of the first phase showed that MIC and MBC of free black seed oil on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger and Candida albicans were higher than the encapsulated black seed oil. Also, the highest and lowest antimicrobial effects of black seed oil were observed on Candida albicans and Escherichia coli, respectively. The peroxide index and color of free black seed oil was more than encapsulated black seed oil . Also, the results of the second phase showed that the presence of black seed oil in the chocolate ganache formulation reduced the microbial load of the produced samples. However, the antimicrobial action of free black seed oil on the microbial load of the food model was more than encapsulated black seed oil. Finally, the results of sensory evaluation showed that chocolate ganache containing encapsulated black seed oil had better sensory properties compared to the sample containing free black seed oil.

Saffron petal was dried from 85% to 10% moisture content with fixed layer bed (FLB), semi fluidized bed (SFB) and fully fluidized bed (FFB) at temperatures (t) of 35, 45 and 55 °C. The airflow (v) of FLB, SFB and FFB were 0.2, 0.7 and 1.7 ms-1, respectively. When the t/v ratio increased in each method, the dehydration time decreased considerably. The dehydration times and drying rates of saffron petal for FLB (v = 0.2 ms-1& t = 35 °C) and FFB (v = 1.7 ms-1& t = 55 °C) were “570 & 30 min” and “0.13 & 2.50 gH2O/min”, respectively. When the airflow increased from 0.2 to 0.7 and then to 1.7 ms-1, the phenolic, anthocyanin & antioxidant contents of dried saffron petal improved to about 6, 15 & 15% and then to 15, 20 & 42%, respectively. However, by increasing air temperature from 35 to 45°, their phenolic and anthocyanin contents did not change significantly. However, sharp reductions of 20, 23 and 41% respectively were noticed in phenolic and anthocyanin contents and antioxidant activities of saffron petal when the drying temperature exceeded 45 and reached to 55 °C. Overall, the fresh saffron petal dehydrated at 45 °C with FFB had the highest phenolic and anthocyanin contents and antioxidant activities.

 In recent years, bread waste has increased, which can be attributed to the poor quality of flour in the country and the phenomenon of bread stale. In this study, the effects of separate addition of two hydrocolloids carboxy methyl cellulose (CMC) and hydroxyl propylmethyl cellulose (HPMC) at 0.1, 0.3 and 0.5% levels with two flours made from two native wheat varieties (Sardary and Sorkheh) in Khorasan provience were studied. Chemical (including moisture content, ash, protein, wet gluten and pH) and rheological tests were performed on both flour and after preparing bread, stale test was performed (immediately after baking, 24 hours and 48 hours after baking).

Present study is on Taftoon bread. The obtained data evaluated in basis of split plots experiment in a complete random design and by using the Duncan's multiple range tests, and the average of  replicates were compared at statistical level of 1% (a=0.01).

 The results indicated that, the CMC and HPMC gums enhanced mixing tolerance and raising dough resistance of their resulting dough’s, but anti-staling and improving properties of HPMC was better than CMC. In addition to, while Sardary flour didn't show appropriate baking quality, the Sorkheh flour exhibited good baking quality (due to high protein and wet-gluten).

According to the findings of this study, it is suggested that CMC and HPMC gums at a level of 0.5% for Sardary flour and 0.3% for Sorkheh flour to improve the quality of the resulting breads and delay staleness.

 One of the most reactions that related with edible oil spoilage is oxidative reactions that cuase undesirable change in taste, smell and texture. On the other hand, consumers are not preferred the desirable taste and smell. Thus, in this research to improve these limitations, production of flavored soy oil by peppermint essential oil was investigated.

 To find the minimal concentration addition of peppermint essential oil to improve oxidation stability (by determining the peroxide and TBA indices, oxidative stability index) and also organoleptical properties of soy oil (taste, smell and overall palatability), central composed design (CCD) with 13 experiments was used. In optimization design, the range of essential oil concentration and storage time were select (up to 8 day) and (0, 900 & 1800 ppm), respectively.

 The results indicated that by increasing oil storage time in the oven (at 60oC) peroxide (p<0.01) and TBA (p<0.05) indices increased relatively and induction period and OSI decreased (p>0.05) that this action corresponding to reduction of organoleptic attributes of the oil. Also, the results showed that addition of essential oil to optimum value (1300 ppm) caused to decreased peroxide (p<0.01) and TBA (p>0.05) indexes and increased of induction period (p>0.05). Furthermore, the addition of essential oil to soybean oil in all concentrations had a positive effect on the perception of organoleptic attributes by panelist.

According to optimization properties, the minimum concentration of essential oil for production of flavored soybean oil was determined equal 1300 ppm. At optimum point (essential oil concentration of 1300 ppm), the values of responses such as peroxide value, TBA index, induction period, OSI, taste, smell and overall palatability were reported 0.034 meq O2/g, 0.023 meq MDA/kg, 7.33 h, 1.029, 9 cm, 8.43 cm and 17.43 cm, respectively.

The use of machine learning techniques such as artificial neural networks (ANN) improves the performance and speed of prediction processes as well as their reliability in the design of agricultural processing machines. Machine learning as a subset of artificial intelligence makes it possible to develop a unique way to create a predictive model system in the form of a known dataset by developing machine learning models (MLM).

In this study, first the geometric properties of pistachio kernels including the major diameter (L), intermediate diameter (T), minor diameter (W), geometric mean diameter (Dg), and surface area (S) were calculated at four moisture levels of 4.33, 22.64, 29.11, and 41.35% (w.b). Then, the data obtained in this step were used as the input values (L, W & T) and the output value (S) into the machine learning system. Multi-layer perceptron (MLP) and radial basis functions (RBF) were used as two machine learning models to predict the surface area of pistachio kernel during rehydration.

The data analysis revealed that the neural network model of RBF with 42 neurons in the hidden layer (N1st=42) had the lowest mean relative error (MRE=0.01414), and the highest coefficient of determination (R2=0.954) and chosen as the best model for predicting the surface area of pistachio kernel.

Following the findings of this study, it can be concluded that the MLM as one of new forecasting techniques can be used to estimate the engineering properties of agricultural products.

This research aimed to investigate the process of pistachios solar drying in two different conditions of the designed dryer (recycle and without recycle modes). As well, in this study, the drying kinetics curves of pistachio were drawn and its dewatering behavior was monitored by empirical models. Furthermore, the mass transfer rate (MTR) of the examined product during drying in two noted modes was determined by Fick’s 2nd law. Maximum, minimum, and average values of collector output air temperature were recorded 54.20, 32.30 and 42.99°C & 47.10, 30.70 and 40.03°C in air recycle and without air recycle modes, respectively. The results dedicated that, 18.75 % saving in drying time was obtained for air recycle mode compared with without air recycle mode. Also, the obtained data revealed that the drying rate of pistachio nut under recycle mode was higher than that of pistachio nut under without recycle mode, especially during the first hours of drying. Moreover, the empirical modeling showed that the Parabolic and Diamante et al. models were found to be the most suitable for describing the drying curve of the thin layer solar drying process of whole pistachio nut under recycle and without recycle modes, respectively. In addition, the highest value of effective moisture diffusivity was observed in solar dried pistachio nut under air recycle mode with the Deff value of 2.26×10-6 m2/h (R2=0.9265).

In this study, PET-CMC bilayer nanocomposites films containing different levels of zinc oxide nanoparticles (ZnO NPs; 0%, 1%, 2%, 3%, 4%) were prepared and characterized. For better attachment of CMC on Polyethylene terephthalate (PET), atmospheric plasma pretreatment was used. The water vapor permeability, moisture, mechanical and microbial properties of the films were analyzed. Also, in order to investigate the effect of plasma treatment on improving the properties of bilayer films, a comparison was made between plasma treated and untreated bilayer films using FTIR test.  Results showed the formation of polar groups such as C=O and OH on the PET surface following the plasma treatment which improved the adhesion of the two layers of polymer to each other. The water vapor permeability of PET-CMC films containing ZnO NPs decreased compared to the pure film with increasing the ZnO NPs percentage. Increasing the nanoparticles percentage had a positive impact on the tensile strength and increased this factor from 123.77 to 466.80 MPa, while the elongation at break decreased from 48.38% to 10.59%, and the nanocomposite films were revealed more resistant compared to the pure PET-CMC film, which facilitates the transport and storing of the foodstuffs. In addition, the presence of ZnO NPs in PET-CMC films exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus. In general, this research verifies improvement in physical, mechanical, and microbial characteristics of PET-CMC nanocomposite films along with the increasing of ZnO NPs. Our findings suggest that plasma-treated PET/CMC films have the potential for application in food antimicrobial packaging and can extend the shelf-life of packaged food as active packaging.

Oily cakes are susceptible to oxidative and microbial spoilage due to their relative high levels of unsaturated fatty acids and moisture content. Plant extracts have a good antimicrobial and antioxidant potential. However, bioactive compounds of these extract are unstable in processing and storage conditions. Encapsulation technique is considered as one of the best strategies to overcome this challenge. Therefore, the aim of this study was to investigate the efficacy of free and encapsulated extract of Butcher’s broom (Ruscus hyrcanus L.) leaves (0.7% w/w) in retarding physicochemical, microbial and sensory spoilage of oily cake during 45 days storage at 23±3˚C. The results show that the moisture content of treated cakes with Butcher’s broom extract was significantly higher than control ones (P < 0.05). At the end of storage, the lowest total color difference (ΔE) value was recorded for treated with encapsulated extract (9.4). The Butcher’s broom extract showed a significant antifungal and antioxidant potential. The lowest yeasts and mold counts, free fatty acid and peroxide value was obtained in cakes contained microparticles. The total sensory score of samples treated with encapsulated extract was higher than 3 (threshold acceptable limit) for around 40 days. While this time was 15 days for control samples. The shelf-life of oily cakes containing free and encapsulated was 1.8 and 2.3 times of control samples, respectively. Overall, encapsulation of Butcher’s broom extract with maltodextrin/gum arabic (50:50) is recommended to improved shelf-life of oily cake itsby protection effects against chemical and microbial degradation.

Now a day antioxidants are widely used in foods to reduce the rate of oil oxidation reaction and researchers looking for potent antioxidants by less toxicity and greater efficacy. Plants are one of the best sources of natural antioxidants. Therefore, the aim of this study was to investigated the effect of adding different levels of alcoholic extract of Salvia leriifolia (0, 1, 2 and 3%) as a natural preservative to improvement storage time of fermented doughnut compared to TBHQ as commercial antioxidant on the physicochemical, textural and sensory properties of the final product in a completely randomized design (P˂0.05). The results showed that increasing the level of Salvia leriifolia extract from 0 to 3% had no effect on moisture content, specific volume, porosity and firmness of the final product (evaluated in three times of 2 h, 4 and 7 days after baking). However, by increasing the amount of this extract in fermented doughnut formulation, the peroxide index compared to other sample and the amount of total phenolic content, the antioxidant activity by DPPH method and the oxidative stability index at 2h, 4 and 7 days after baking were decreased and increased, respectively. On the other hand, the results showed that addition of Salvia leriifolia extract at different levels had no effect on the sensory properties of the final product. The results also indicated that the antioxidant activity of the sample containing 3% of Salvia leriifolia extract had the ability to compete with fried doughnut in oil containing synthetic antioxidant TBHQ. Therefore, the sample containing 3% of Salvia leriifolia extract was selected as the best sample because it had high antioxidant resistance, secondly, the addition of this extract had no adverse effect on physicochemical and sensory properties of the final product.

The physical properties of almond kernel are necessary for the proper design of equipment for transporting, drying, processing, sorting, grading, and storage this crop. In this study, different models of ANNs with different activation functions were used to forecast surface area, volume, mass, and kernel density of almond. The results showed that multilayer perceptron network with tanh-tanh activation function as a goodness activation function can be estimated surface area, volume, mass, and kernel density with R2 value 0.983, 0.986, 0.981, and 0.982, respectively. Furthermore, the physical properties were fitted by regression relationships, the result showed linear regression method can be predicted surface area, volume, mass and kernel density with R2 value 0.979, 0.961, 0.945, and 0.791, respectively. Generally, the result showed neural network model had high ability to forecast the physical properties of almond than the linear regression method.

The synthetic antioxidants, which have many side effects on human health, are commonly used to control the oxidative stability of oils. So today, researches on essential oil of herbal plant as a safe alternative method are in progress. The aim of this study was application of essential oil of peppermint (PMEOs) herbalplant (as a natural antioxidant) to improve the oxidative stability of soybean oil.

In this study, the quality properties of soybean oil were evaluated after the addition of natural antioxidant of peppermint essential oil (Mentha piperita) with peroxide index, induction period, acidic number, thyobarbituric acid index and oxidative stability index during storage period (for 45 days). For this purpose, by using the response surface method (RSM), the optimum concentration of essential oil was determined with respect to the peroxide index and the induction period factors (by the accelerated shelf life test at 60oC). Then, PMEOs antioxidant was added to soybean oil at optimum concentration and the noted quality properties were compared during the storage period with the blank sample. Also, obtained results from this study were repeated with a sample of soybean oil containing BHT synthetic antioxidant. Moreover, in this research, the factorial experiment in a completely randomizes design was used to analyse the data of the storage stage. Mean comparison of data was carried out by least significant difference test (LSD) in confidence level of 99%.

Gas chromatography-mass spectroscopy (GC-MS) test was used to confirm of the PMEOs. Based on the results, totally 37 components were identified in essential oil of this herbal plant. The main components of the essential oil of this herb plant include iso-Menthol (34.58%), Menthol (29.81%), 1,8-Cineole (5.93%), Menthofuran (4.49%), iso-Menthone (3.51%), Menthol (3.4%), cis-Sabinene hydrate (2.31%) and D-Limonene (1.81%). The results of this research indicated that variation trend of peroxide index, acidic number and tiobarbitoric acid index increased during storage from 1st to 45th day, whereas the induction period of soybean oil showed a decreasing trend. Also, the result of this research indicated that blended of PMEOs (or BHT) could be reduce peroxide index, acidic number and tiobarbitoric acid index than blank sample to 37.57% (35.49%), 54.24% (48.3%) and 15.45% (2.44%) during 45 day storage. Furthermore, the PMEOs (or BHT) than blank sample increased induction period to 13.53% (37.44%) during 45 day storage.

Generally, the results of this study showed that PMEOs (with concentration of 871 ppm) as a natural antioxidant could be improve the quality properties of soybean oil.

One of the most popular nuts in Iran is Pistachio (Pistachia vera L.). This nut is used as a food additive due to its high and uniquenutritional properties. Postharvest operations such as handling, cleaning, packaging and storing conditions have considerable effects on sensory attributes, the nutraceutical benefits, and shelf-life. Therefore, this research aims to predict the EMC of ground pistachio nut (GPN) undergoing 20oC storage based on two key criteria [i.e. T and ERH= (aw×100)] and application of the intelligent system of fuzzy logic.

The fuzzy logic model (FLM) was used to foresee of the EMCs (ads. /des.) behavior of GPN. First, the data obtained for EMC were run in MATLAB software & the fuzzy logic package was applied for EMC modeling of GPN. The variables were divided into two groups: inlet including storage temperature and water activity (aw) and outlet is EMCs. Next, effective verbal variables were defined for both dependent and independent variables.

The FLM could predict EMCs (ads. /des.) of GPN with an R 2 value equal to 0.9959 and 0.9869, respectively

Totally, the obtained results of present study are operational by workstations of GPN producer & theirplants to control the shelflife.

Diabetic nephropathy is one of the dangerous complications of diabetes, which has a relatively high incidence in diabetic patients and causes kidney failure. The aim of this study was to investigate the effect of probiotic honey consumption on inflammatory and oxidative stress indices in patients with diabetic nephropathy. This randomized, double-blind, controlled clinical trial was conducted on 60 patients with diabetic nephropathy. Patients were randomly divided into two groups including: group consuming probiotic honey containing 108 CFU/g of Bacillus coagulans T11 and group consuming control honey (n=30 each group) 25g/day for 3 months. At baseline and 3 months after consumption of honey samples, fasting blood samples were taken from the patients to determine glycemic index, lipid factors, and inflammatory and oxidative stress indices. In this study, after 3 months of intervention, serum insulin levels (1.2±1.8 vs.-0.1±1.3µIU/ml, p=0.004), HOMA-IR (0.5±0.6 vs. 0.003±0.4, p=0.002), serum high-sensitivity C-reactive protein (hs-CRP) (1.9±2.4 vs.-0.2±2.7mg/l, p=0.01) and malondialdehyde (MDA) levels (-0.1±0.6vs.+0.6±1.0µmol/l, p=0.002) significantly decreased in patients consumed probiotic honey compared to the patients in the control group. Also, quantitative insulin sensitivity check index (QUICKI) score significantly improved (+0.005±0.009 vs.-0.0007±0.005, p=0.004). The results of this study showed that probiotic honey consumption for 3 months in patients with diabetic nephropathy causes improvement in insulin metabolism, serum hs-CRP level, and plasma MDA, but does not affect other metabolic indices.

Pistachio nuts are among the most popular nuts in the world. Some postharvest operations, such as drying and packaging could affect the final quality of the product. Therefore, the main objective of this study is to determine the most suitable packaging materials and drying methods for the safe storage of pistachios.

The effects of solar drying systems (methods I & II) and various types of packaging (Cellophane & Nylon) on the oxidative stability of pistachio oil were investigated. For this purpose, the peroxide value was evaluated at a 45-day interval at 25oC.

It was shown that solar drying systems and packaging types had meaningful and significant effects (p<0.05) on the hydro-peroxide forming of pistachio oil. According to the results obtained, the peroxide value was higher in pistachios dried using method I and packaged in cellophane films under atmospheric conditions (containing 21% O2+79% N2). In addition, the lowest peroxide value was observed in the samples dried using method I and packaged in nylon under vacuum conditions (containing 0% O2 + N2).

According to the results, the drying of pistachios using method II and packaging them in nylon under vacuum conditions maintained the quality of pistachios better and extended their shelf life

Potato is known as a valuable source of starch which plays an important role in human nutrition. Proper storage conditions should be considered to protect the nutritional properties of potato after drying. The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N2, natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. Moisture content and oil absorption decreased in microwave dried potato by increasing storage time from 60 to 120 days. The moisture loss rate in vacuum packed samples in polyethylene polyamide film was less than BOPP. Steam blanched samples not only had more moisture but also absorbed less amount of oil. The dried and packed potatoes under nitrogen atomospher and in transparent BOPP had the highest percentage of oil absorption with 9.75% and 9.87%, respectively. Changes in the internal structure, moisture and gelatinization of starch in the surface are factors affecting the absorption of oil. Blanched samples with steam and vacuum packed in polyethylene polyamide films, have the best results in increasing the shelf-life and reducing oil absorption.