فهرست مطالب mohammad goli

Today, food is considered as a source of nutrition. Foods are known as health-giving substances for consumers due to their natural bioactive substances.  Phenolic compounds that are found in the peel of pomegranate fruit are among the bioactive compounds. These materials can be used by nanocarriers to enrich food.  The purpose of this study is to investigate the phenolic compounds present in five cultivar of Iranian pomegranate peels using the nano method and to further investigate the chemical properties of pomegranate peel extract, including antioxidant, extract extraction efficiency and phenolic properties. This investigation was done by standard curve of gallic acid according to folin-ciocalteu method. Also, the characteristics of the resulting encapsulation were investigated using particle size analysis and zeta potential. The purpose of their comparison is to achieve the highest efficiency among five pomegranate cultivars.  The results of the study showed that the peels of the collected pomegranates have significant differences (at the probability level of one percent p<0.05) in terms of physicochemical properties. Examining the results obtained from the physicochemical properties of pomegranate peel extract indicated that white peel pomegranate (Grech Shahwar) had the highest amount of phenolic compounds (78.00±6.72 mg equivalent to gallic acid per 100 grams). It also had the highest antioxidant property of 42%.  According to the results obtained from this research, it can be said that the capsules containing pomegranate peel extract (white skin type of Gherch Shahwar) have the best encapsulation efficiency (71%).  The use of nanocarriers containing this cultivar of pomegranate in food can have a significant effect on the preservation and stability of compounds sensitive to environmental changes.

Wheat germ is the embryo of the wheat grain and is abundant in tocopherol, protein, and omega-3 fatty acids. Wheat germ has high enzyme activity, which reduces its shelf life. Wheat germs are often eliminated during the milling of wheat grains to extend the shelf life of the flour and avoid the formation of an unpleasant taste in the flour. The goal of this study was to enhance the storage life of wheat germ by freeze-drying encapsulation using guar, carboxymethyl cellulose, and Persian gums. The current study employed a 1:0.05 ratio for maltodextrin: different gums mixes, and physicochemical and microbiological tests were performed on the samples throughout a 360-day storage period. The collected data was evaluated using a completely random design. SPSS was used for statistical analysis of the samples, and averages were compared using Duncan's test at a significance level of 1%. The results showed that the amount of peroxide in CMC gum treatment decreased with time. Anisidine and totox levels were also reduced by Persian gum and maltodextrin. The amount of yeast in maltodextrin, Persian, CMC, and guar treatments decreased, whereas total bacterial count values increased in Persian gum, guar, maltodextrin, and CMC treatments. Investigating wheat germ encapsulation to extend product shelf life revealed that the efficacy of this technology is dependent on the kind of wall material as a primary parameter. The mixing of various gums and materials with other gums may be useful in increasing the physicochemical characteristics of the resulting microcapsules.

Egg plays an important role in the food processing due to the high nutritional value, functional properties and participation in nonenzymatic browning reactions to enhance the aroma and taste of the products. In this study, the effect of ultrasound power (0, 100, 200, 300, and 400 kW) on physicochemical and functional properties such as solubility, foaming properties, emulsifying properties, water and oil absorption capacity, viscosity, and particle size of freeze dried egg white powder was investigated in a completely randomized design with a 95% confidence level. The results showed that the foaming capacity of egg white powder ultrasonicated with the power of 300 and 400 kW increased compared to the control. The emulsifying activity and foam stability of the egg white powder ultrasonicated did not change compared to the control. Ultrasound and increasing its power had no significant effect on the solubility and viscosity of egg white powder. Egg white powder particle size was reduced at higher ultrasound powers (400 kW). The highest water absorption capacity and the lowest oil absorption capacity were related to egg white powder ultrasonicated with a power of 100 kW. Overall, the use of ultrasound was effective in improving the functional properties of egg white powder. In general, the application of high power ultrasound (300 and 400 kW) increased the ability to produce foam. Increasing the ultrasound power from 100 to 400 kW caused a significant reduction in the size of egg white powder particles.

Polyamines prolong longevity due to their role in cell proliferation and are regarded as an essential group of anti-aging substances that reduce the risk of cardiovascular, neurological, and chronic inflammatory illnesses, as well as cancer. Because of its importance in growth and tissue regeneration, discovering polyamine-rich sources has gotten a lot of interest. Given the role of polyamines in controlling plant growth and physiological changes in the spring after cold winter stress, high polyamine concentrations in quickly growing plant tissues such as flowers, blossoms, and germs are possible. Based on this premise, five different spring flowers were selected and isolated from relevant plants, dried, and then quantified for the first time using an accurate, simple, and repeatable quantification method, liquid chromatography–tandem mass spectrometry. According to the amount of spermidine found in the samples investigated in this study, dried flower powders of Wisteria sinensis (244.18 µg/g), Lonicera caprifolium (217.28 µg/g), and Jasminum officinale (200.33 µg/g) appear to be a good source of spermidine. With additional research, W. sinensis dried flower powder is a good source of polyamines, whereas L. caprifolium and J. officinale dried flower powders are recommended as a rich source of spermidine for the preparation of natural supplements for people over the age of 30 to improve cell proliferation and anti-aging.

This study has investigated the effect of UV-C radiation at doses of 8, 15 and 30 W compare to pasteurization (LTLT) on turbidity and total phenol content changes of red grape juice immediately after processing, and some chemical (pH, acidity, ascorbic acid, anthocyanins, antioxidant capacity, and color), and microbial (mold and yeast) properties during the period of 0, 30, 60, 90 and 120 days of storage at room temperature. Eleven treatments were given, including UV-C treatments at 2, 6, and 10 minutes, as well as dosages of 8, 15, and 30 watts, with a control and a pasteurized grape juice sample. The results showed that overtime in during storage, the Brix values decreased, and also the irradiated samples at a dose of 30 W for 2 and 6 min showed the lowest Brix values. When compared to shorter irradiation intervals, irradiating grape juice for 10 minutes reduced acidity and increased pH. Irradiated grape juice had higher ascorbic acid, anthocyanin, total phenol, and antioxidant activity compared to pasteurized samples. Irradiated samples showed higher antioxidant activity at the end of the storage period compared to other treatments. UV-C radiation compare to pasteurization was able to prevent the turbidity and color changes in red grape juice. In terms of quality and microbiological features, 30 watt treatments for 6 and 10 minutes were favored above other treatments. Overall, UV-C radiation as a suitable alternative to the usual pasteurization led to better preservation of the qualitative and microbial properties of red grape juice.

Spirulina platensis found enormous applications in agriculture, food industry, pharmacy, cosmetics, medicine, mainly because of its high nutritional content and health-promoting properties. Therefore, the extraction of bioactive compounds from it remains a challenge. The objective of this work was to investigate comparison ultrasound and maceration techniques for the extraction of phenolic compounds from microalgae Spirulina platensis. Individual food-grade solvents (water (0% ethanol), ethanol (96% ethanol)) and their mixture (50% water +50% ethanol), were used for the extraction procedures. The optimal extraction condition for phenolic compounds was found at maceration when 96% ethanol was used as the solvent. Moreover, the highest yield of carotenoids and flavonoid extraction was found by sonication when 96% ethanol was used as the solvent. The use of ultrasound-assisted food-grade solvent extraction increased the extraction of the high-value added compounds and therefore resulted in higher antioxidant activities.

Wheat germ is a high-nutrient byproduct of wheat milling, however it has a short shelf life and extremely restricted ideal intake due to the intensive activities of lipase and lipoxygenase. In order to increase the storage life of probiotic wheat germ containing Bacillus badius, the freeze drying method was used in this study, and the effect of using xanthan gum: maltoxtrin in different ratios of 0.3:1, 0.1:1, and 0.03:1 as the capsule wall on antioxidant properties and physicochemical characteristics of probiotic wheat germ during 360 days of storage was investigated. Three control treatments were also produced without probiotic bacteria and had the same quantities of gums as the treatments. A pure wheat germ sample was also analyzed on the first day, 180 and 360, along with the encapsulated samples, for better comparisons and the influence of applied treatments. The experiments used a completely random design, and the treatments were analyzed using SPSS software and comparing the averages using Duncan's multi-range test at the 99% confidence level. The use of xanthan gum and maltodextrin as wall materials increased the antioxidant qualities in encapsulated wheat germ, according to the findings of this study. The introduction of Bacillus badius bacteria as a probiotic resulted in a substantial decrease in oxidation indices in wheat germ (P<0.01). In general, it can be stated that Bacillus badius bacteria, as a powerful probiotic, can extend the storage time of encapsulated wheat germ. Furthermore, xanthan gum is proposed as a good material for wheat germ encapsulation to enhance shelf life.

Essential oils and extracts of medicinal plants have been highly regarded as natural food additives and preservatives due to the presence of bioactive compounds and functional activities, including antioxidant and antimicrobial properties. In this research, Hypericum perforatum and Oliveria decumbens were extracted by the maceration method and ultrasonic waves. Total phenolic compounds, and antioxidant as well as antimicrobial activities were assessed by GC-MS. Minimum inhibitory and minimum bactericidal concentrations against Escherichia coli, Staphylococcus aureus, and Aspergillus niger were evaluated. The results showed that 19 main compounds, the most important of which are Thymol (24.40%), Carvacrol (23.00%), and Myristicin (9.78%), comprise 90.22% of O. decumbens extract. In the extract of H. perforatum, 20 compounds constitute 94.16% of the extract, among which Hypericin (25.92%) and Hyperforin (16.69%) are the most important effective compounds. The content of phenolic compounds of Hypericum perforatum and O. decumbens extracts were 24.0 and 9.5 mg/g of dry weight, respectively. H. perforatum extract shows higher antioxidant activity compared to O. decumbens extract (IC50 of H. perforatum and O. decumbens extracts are 0.173 and 0.470 g/ml, respectively). The extract of H. perforatum inhibited the activity of S. aureus and E. coli, however, did not significantly inhibit the activity of A. niger.

Encapsulated sodium-selenite at different concentration (100, 300, 500, 700 and 900 mg/20cc) with Arabic-gum (25%, 26%, 27%, 28%, 29%) and analogous Farsi gum (5%, 4%, 3%, 2%, 1%) as wall materials by solvent evaporation method was studied. Ethanol in different purity as solvent was used (80%, 84%, 88%, 92%, 96%). The optimization of microcapsules based on the highest encapsulation-efficiency and smallest microcapsules-size with usage of RSM analyze were surveyed. Based on mentioned parameters 2 optimum conditions were chosen. The first-one was a condition where the samples produced with 107mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum respectively. The ethanol-purity was 96%. In this condition the encapsulation efficiency was 99.71% whereas the microcapsules-size was 30/46µm. The second-condition was followed by 307mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum with ethanol-purity of 96%. The result of 97.73% encapsulation efficiency and the size of 47.46µm obtained. Finally 490ppm capsules of the first condition and 176ppm capsules of second condition (equal to 8.6ppm sodium-selenite salt), synthesized BHA (200ppm) and sodium-selenite salt (8/6ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180, 360 days. In this condition peroxide-value, acidity, Thiobarbituric-acid, Anisidine-value, Totox-value and antioxidant-activity of free antioxidant soybean oil with SPSS software were evaluated. The results achieved by RSM analyze showed that sodium-selenite concentration with encapsulation efficiency had reverse relation whereas it was direct relation with microcapsules-size. Also Arabic-gum concentration and ethanol-purity had direct relation with encapsulation-efficiency and the reverse one with microcapsules-size. The result of SPSS analyze showed that with presence of the encapsulated sodium-selenite antioxidant and synthesized BHA antioxidant in soybean oil, peroxide-value, acidity, Thiobarbituric acid, Anisidine-value, Totox-value decreased whereas antioxidant activity of soybean oil increased.

As a byproduct of the milling process, wheat germ provides a rich source of minerals, vitamins, tocopherols, phytosterols, amino acids, and important fatty acids. However, the high levels of unsaturated oil and high levels of enzymes lead to a reduction in wheat germ's nutritional value during storage, which severely reduces the product's shelf life. The purpose of this study was to use guar gum and maltodextrin together with the freeze-drying encapsulation technique to extend the shelf life of probiotic wheat germ containing Bacillus licheniformis. In this regard, the durability of the encapsulated probiotic wheat germ was assessed for 360 days of storage using three different ratios of maltodextrin to guar gum, including 1 to 0.3, 0.1, and 0.03. The tests were carried out using a completely random design, and the averages were assessed using Duncan's test with a significance level of 5%. The effect of time on the changes in oxidation indices of the encapsulated wheat germ was evaluated positively. During 360 days of storage, the encapsulated sample with maltodextrin and guar gum in all examined ratios significantly reduced the total acid value (P< 0.05). In comparison to samples without probiotics, the inclusion of B. licheniformis probiotic considerably reduced the values of the total acid number and TBA index (P< 0.05). In the probiotic treatment, the levels of peroxide, anisidine, totox, mold, and yeast significantly increased with longer storage times (P< 0.05).

Non-ionizing ultraviolet (UV) radiation is a kind of electromagnetic radiation that has been shown to be harmful to microorganisms such as bacteria, viruses, and fungus. The goal of this study is to evaluate the effective and hazardous features of this type of radiation in three regions (UVA, UVB, and UVC), using the approach of biological properties and applications in disinfection and sterilizing. In this research study, in order to be effective on microorganisms in the ultraviolet spectrum and its surroundings near the visible area, two test samples with commercial UVC and blue-LED lamps were used. In this study, the effect of ultraviolet C radiation on pathogenic microorganisms of Staphylococcus aureus and Pseudomonas aeruginosa in liquid environment and solid surface culture, the effect of ultraviolet C radiation on the total count (total count) of microorganisms on paper and mobile surfaces, and finally to The effect of UV LED on the total number of oral microbes attached to the toothbrush after brushing was investigated. In two tests performed with radiation in the ultraviolet region and near it in the visible region, the lethal effect on bacteria and microorganisms was concluded with more than 90% effectiveness and destruction of bacteria. Which indicates the effectiveness of such radiation in disinfecting, disinfecting and sterilizing equipment. Spectroscopic investigations of UV commercial lamps, as well as their efficacy on microbes, demonstrate the use of this sort of radiation, in addition to its biological hazards, which necessitate careful consideration of how it is utilized. In comparison to alternative sterilizing methods, the use of UV radiation in business and medicine is a cool, dry, easy, effective, and economical technique that produces no ionized radiation.

In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product.

Non-thermal processes such as ultraviolet radiation can be used for maintaining the beneficial and nutritious compounds of juices. This study was investigated the effect of pasteurization (LTLT) and UV-C radiation at doses of 8, 15 and 30 W on ascorbic acid, anthocyanins, total phenol and antioxidant capacity changes of cherry juice immediately after processing, and some chemical ( pH, acidity and color) and microbial properties for 120 days at room temperature (25 °C). Based on the results, irradiation at 10 minutes caused a significant increase in pH value. The titratable acidity level increased during the storage period and confirmed the pH results. Cherry juice treated with UV-C radiation had higher content of ascorbic acid, anthocyanin, total phenol and antioxidant activity compared to pasteurized samples. Increasing the dose and time irradiation had a positive effect on increasing the ascorbic acid, anthocyanins, total phenol and antioxidant activity. The brightness (L*) and redness (a*) indexes in irradiated samples were significantly higher than the pasteurized samples. Among the different treatments, irradiated samples at a dose of 30 W for 6 and 10 minutes were superior to other treatments in terms of qualitative and microbial properties. At the end of the storage period, the lowest count of mold and yeasts was obtained in the irradiated sample at a dose of 30 W for 10 minutes. Overall, it can be concluded that UV-C radiation is suggested as a suitable alternative to the pasteurization process (LTLT) of cherry juice.

Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine of a person with wheat gluten intolerance damaged by gluten and causes intestinal inflammation (Hopper et al., 2007). Stevia rebaudiana bertoni belongs to the Astrasse family, a perennial natural, calorie-free sweetener that has a sweetening power of 100 to 400 times greater than sucrose (Agarwal et al., 2009). Isomalt, a polyol, used as sugars substitute (sucrose, high fructose corn syrup, glucose syrup, etc.) (Schiweck and Munir, 1992). This study aimed at producing dietary Sohan-Pilaki for diabetic and celiac patients using replacement of sucrose with Stevia-Isomalt and the complete replacement of wheat flour with rice-corn flour. Rice and corn flour used to improve the textural and nutritional properties.  For production of dietary Sohan-Polaki, the raw materials (white sugar 40.03%, sorbitol liquid 16.01%, vegetable oil 32.03%) transferred to the kettle for melting over a gentle flame followed by adding the rest materials such as rice and corn flour (8.1%), egg yolk (3.2%) and cardamom (0.72%). The final dough then poured into the tray container after splicing and finishing the production operation and after being chilled and formed to the required dimensions by the forming machine. For the preparation of dietary Sohan-Polaki, independent variables were included, replacement of Stevia-Isomalt with surface (0 to 100%), rice to corn flour ratio (0 to 100%) and cooking temperature (160 to 180°C). All other compounds considered constant. Isomalt is a substitute for sugar as a filler. To obtain optimal points, 34 experiments proposed by Design Expert software, central composite design response surface methodology, double in the other points, six central points with alpha 2. Test responses included density (replacement of rapeseed, Naghipour et al., 2013), textural properties, i.e., hardness (TPA, Khazaiy Pool et al., 2015), color changes assessment (Lab, Image J, Aslanzadeh et al., 2014).  Isomalt causes increasing the rigidity and led to a decrease in porosity and ultimately a decrease in density (Bagherpoor and Khosroshahi Asl, 2016). The quality of the sweets eaten directly related to their texture characteristics. Among the various textural parameters, hardness considered to be an important characteristic, which refers to the maximum force curve height at the first pressure and represents the maximum force applied during the biting operation (Cheng and Bhat, 2016). The amount of moisture, dry matter, amount and type of protein and fat also have some effect on hardness. In addition, at high levels of replacement wheat with corn flour, hardness increased with increasing Stevia-Isomalt content. Increasing the sucrose concentration due to its effect on the corn starch chains of the amorphous region, causes granulation of the starch and stabilization of the gel, leading to harder gel formation (Sun et al., 2014).Discoloration caused by caramelization and non-enzymatic browning reactions due to rising temperatures. As the temperature increases, the oxidation of the fats becomes more intense, which in turn has a significant effect on the color of the dyes studied (Ghandehari Yazdi et al., 2018). Since non-sucrose sweeteners play an important role in lightness changes, they are also associated with caramelization and the Millard reaction (non-enzymatic browning) between reducing sugars and amino acids. Sucrose (non-reducing sugar) at high temperatures converted to glucose and fructose (reducing sugars). Thus, if the amount of sucrose reduced, the color intensification is weaker due to the lower formation of the products from the reaction of Millard (Gonzalez-Mateo et al., 2009).Overall, according to the type of flour consumed in the Sohan-Polaki formulation, the two final optimal formulas, i.e., optimal formula 1, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.99 and cooking temperature of 166°C ( With a density of 1.37 g/cm3, the hardness of 1.85 N and color changes compared to the control 3.66) and optimal formula 2, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.02, and cooking temperature of 180°C (with a density of 1.23 g / cm3, the hardness of 2.07 N and color changes compared to the control of 10.16) were introduced as the best treatments.

Sativoside is a non-calorie sweetener and 300 times sweeter than sucrose, which has many nutritional and medicinal properties, and unlike artificial sweeteners no observed adverse effect on consumer health. This study aimed to reduce the used sucrose in Gaz preparation and produced a high nutritional product by using Corchorus Olitorius as a rich source of potassium, iron, copper, manganese, zinc and high energy levels. The effects of different levels of sucrose replacement with stevioside-isomalt (0-100%), levels of Corchorus olitorius (0-1%) and cooking temperature (70-90 °C) on the density and hardness of Gaz and consequently, in the 45-day period tests, the optimal sample with control in terms of density and textural properties (hardness, adhesion, cohesiveness, springiness, gumminess and chewiness) were investigated. Formulation optimization of enriched dietary Gaz was performed by response surface methodology (RSM) in the form of a central composite design with six central points and two replications (α=2) in other points. In optimum condition, the results of physicochemical and textural properties were analyzed by SPSS software. The density of the treatments with increasing the percentage of sucrose replacement with stevioside-isomalt, decreased and increased at low and high cooking temperatures, respectively. An increase in density was observed in high amounts of Corchorus olitorius. The use of high amounts of stevioside-isomalt and Corchorus olitorius reduced the Gaz hardness. The optimal formula of Gaz was introduced including 42% sucrose replacement with stevioside-isomalt, 0.18% Corchorus Olitorius and cooking temperature of 87°C. Based on the results, the qualitative characteristics of diet Gaz containing Corchorus Olitorius were significantly improved in terms of protein, fat, and iron content (P< 0.05).

The present study was conducted to evaluate the effect of fish meal replacement with yellow meal worm (Tenebrio molitor) (TM) on growth performance and proteolytic enzymes activity of trypsin and alkaline protease in koi (Cyprinus rubrofuscus) juvenile (weight: 0.95 ± 0.15 g) for 8 weeks. Five experimental diets were prepared with replacement levels of 0 (control), with 25% (D1), 50% (D2), 75% (D3) and 100% (D4) of fish meal with TM as isonitrogenous and isoenergetic in triplicate. Parameters of body weight gain, specific growth rate and condition factor in control, D1 and D2 diets were not shown a significant difference, while these indices had a decreased amount in D3 and D4 diets significantly (p < 0.05). The highest amount of feed conversion ratio was indicated in control and D1 diets with a significant difference than those from other treatments (p < 0.05). The survival rate was 100 % in the diets. The lipid efficiency ratio and the protein efficiency ratio in diets control, D1 and D2 were significantly the higher than other treatments (p < 0.05). The highest activity of trypsin and alkaline protease enzymes from intestine was observed in control, D1 and D2 groups which showed a significant difference compared to D3 and D4 groups (p < 0.05). The findings of growth performance and protease enzymes activity were revealed that the diets containing up to 50% TM could be appropriate for koi growth.

Yogurt is one of the widespread dairy products, which is especially important in people's diets due to its high nutritional value and health-promoting effect. In this study, the physicochemical, quality, sensory, and microbial characteristics of yogurt containing sesame oil (1, 2, and 3%) after homogenization at two pressures of 100 and 200 bar, for 21 days storage was investigated. The samples with sesame oil had higher pH and this value increased with increasing homogenization pressure. During storage, acidity of all yogurt samples increased. Moreover, peroxide value of yogurt increased and this value was higher in sesame oil samples. Syneresis was higher in yogurts with sesame oil, but this value decreased with increasing oil especially in yogurt containing milk fat. Power law was fitted appropriately by experimental data of rheological properties. Sesame oil addition resulted in no significant effect in hardness value of samples in comparison with milk fat. The lightness of yogurts showed that only the sample contained 3% sesame oil and treated at 100 bar pressures had significant difference with other samples (P<0.05). Microbial characteristics of samples were in accordance with institute of standards of Iran. Although, sensory evaluation of samples showed that yogurt containing sesame oil had better texture than yogurt containing milk fat; however, taste and mouthfeel of them showed lower scores. Sesame oil addition caused reducing overall acceptability of yogurts that may be related to the applying of oil without deodorization.

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced.

Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar.  One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, low-calorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and non-hygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wood-degrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucralose-isomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with sucralose-isomalt and wheat starch substitution with potato starch.

Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 46-12 and 01-50-80. The density was also determined according to (Le-Bail et al., 2010). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucralose-isomalt (0-100%), wheat starch replacement with potato starch (0-100%) and Ganoderma lucidum (0-1%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central  point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during  0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software.

The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucralose-isomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucralose-isomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucralose-isomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucralose-isomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucralose-isomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucralose-isomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucralose-isomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.

For its flavoring, prophylactic, and medicinal qualities, Allium sativum is one of the most common plants used in foods. Food poisoning is caused by fungi that grow on foods. The goal of this study was to see whether Allium sativum extracts had antifungal efficacy against saprophytic and toxigenic fungi isolated from contaminated mayonnaise sauce. The mayonnaise-grown fungi were moved to sabouraud's dextrose agar supplemented with chloramphenicol, and macroscopic and microscopic characteristics were used to identify them. The extracts' inhibitory effects against all of the targeted strains studied in the experiment were measured using disc and well diffusion techniques, as well as the minimum inhibitory concentration of each extract. Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium sp., Mucor sp., Rhizopus sp., Cladosporium sp., Fusarium sp., Alternaria sp., and Geotrichum sp. were found. The aqueous extract with the greatest antifungal activity was collected at a concentration of 300 g/ml. Fusarium (33.2 mm) and A. niger (25.2 mm) had the highest and lowest inhibition zones, respectively. Aquatic extract's MIC was estimated to be 350 g/ml for A. niger, A. fumigatus, A. flavus, Mucor sp., Rhizopus sp., Penicillium sp., and Alternaria sp., and 300 g/ml for Cladosporium sp., Fusarium sp., and Geotrichum sp. The MIC of methanol and ethanol extracts was greater than that of aqueous extracts.

Lifestyle changes related to modification in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases such as obesity, diabetes and cardiovascular disease. Considering the consumer’s demand, food scientists are now focusing on developing suger free or low- carbohydrate, fat free and low calorie foods which rich in fiber, protein, minerals and vitamins. Luz is one of the iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, due to the its high sugar content, its consumption is limited for obesity and diabetes peoples. In recent years, a number of synthetic sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and identified to replace sugar. Stevioside is extracted from the leaves of S. rebaudiana Bertoni that has a great potential as a new agricultural crop for health promoting foods is increasing, and proximate analysis has shown that Stevia also contains substantial amounts of proteins, potassium, and other essential nutrients. It is a white, crystalline, odorless powder, which is approximately 300 times sweeter than sucrose. Steviol glycosides are noncaloric sweeteners, which makes them an attractive sugar substitute for food industry. Isomalt is a sugar alcohol, low-calorie bulking agent with properties and characteristics similar to sucrose. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum an oriental fungus, has a long history of use for promoting health and longevity in the world. Ganoderma is a rich source of protein, carbohydrate, fat, fiber, minerals and vitamins. Considering that now, no research has been done on the use of Ganoderma lucidum and substituting sucrose with stevioside-isomalt in Luz formulation, Therefore, the aim of this study was to investigate the possibility of almond substitution with Ganoderma lucidum and sucrose substitution with stevioside-isomalt.

Materials used in Luz formulation consisted of coconut powder, isomalt, sucrose, stevioside, almond, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulations of Luz include coconut powder (38.74%), sugar (25.83%), sorbitol (29.63%), almond (2.57%), vanilla (0.2%), cardamom (0.2%), cinnamon (0.26%) and chlorophyll (2.57%) were selected. To produce Luz, the mixture of sugar and sorbitol was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the coconut and almond powder was added and mixed. At the end, cardamom, cinnamon, vanilla and chlorophyll were added. The prepared mixture were molded and placed at 18°C for 24h. Protein, fat and sugar were determined according to AACC standard numbers, 46-12, 30-10 and 80-50. The density was also determined according to (Islam et al., 2012). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with stevioside-isomalt (0-100%), almond replacement with Ganoderma lucidum (0-100%) and temperature (50-70°C) on qualitative characteristics (density, texture, colour) were investigated by response surface method (RSM) in the form of a central composite design with 6 central point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as protein, fat, sugar, vitamin D, calcium, phosphorus, density, peroxid value, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during 0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software.

The results revealed that the an increase in the percentage of almond replacement with Ganoderma lucidum resulted in an increase the density and hardness. Independent variables had not a significant effect on the adhesive force and (b*) of the produced samples, and only almond substitution with Ganoderma lucidum had a significant effect on increasing adhesiveness. Springinesss, gumminess and chewiness, and also (L*) and (a*) increased with increasing sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum. The lowest density was belonged to sample contains 25% level of almond substitution with Ganoderma lucidum and 75% sucrose substitution with stevioside-isomalt. The interaction effect of sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum showed that, springiness increased with reducing substitution levels of sucrose with stevioside-isomalt and almond with Ganoderma lucidum. Treatments obtained by the model contain 68% sucrose substitution with stevioside-isomalt , 25% almond substitution with Ganoderma lucidum and 55°C temperature and 38% sucrose substitution with stevioside-isomalt , 0% almond substitution with Ganoderma lucidum and 60°C temperature, were introduced as optimal samples to maintain the quality characteristics and increase Luz nutritional value. Comparison between treatments showed that the optimal and control samples had not significantly different (P>0.05), in terms of protein content and density. During storage time, peroxid value of optimal samples were lower than the control sample (p < 0.05). Based on the results of sensory evaluation, the optimal and control samples had not significantly different (P>0.05), in terms of colour and sweetness, but the optimal samples received a lower overall acceptance score than the control sample (p < 0.05). In the microstructure evaluation of the optimal samples, due to the presence of Ganoderma lucidum, the uniformity of the structure of the samples was reduced and a gel network with larger particles and more pores was formed.

According to the results of qualitative characteristics evaluation of the treatments, substitution a part of the sucrose with stevioside-isomalt and almond with Ganoderma lucidum in Luz formulation led to a successful reduction of total sucrose and fat, and an increment of calcium, phosphorus and vitamin D.

In recent years, the demand for diet foods with high nutritional value has significantly increased. Masghati is one of the traditional sweets of Iran, which due to its high amount of sucrose and calories, its consumption is limited for people with obesity and diabetes. Food fortification is an important tool to prevent certain nutritional deficiencies and prevent chronic diseases. Stevioside is approximately 300 times sweeter than sucrose and exhibit broad health-promoting, anti-oxidative, and antimicrobial properties. Isomalt is the only sugar substitute made exclusively from sucrose. Potential health benefits of filamentous cyanobacterium, i.e., Spirulina platensis is mainly due to its chemical composition, which includes proteins, carbohydrates, essential amino acids, minerals (especially iron), essential fatty acids, vitamins, and pigments. Corn starch has a high thickening power and is required in many pastes containing high solids with the ability to form soft gels. The aim of this study was to investigate the effect of sucrose substitution with stevioside-isomalt, wheat starch with corn starch and the use of Spirulina platensis algae as a functional compound on the physicochemical, textural and sensory properties of diabetic dietary Masghati sweet.

The Spirulina platensis at five levels (0, 0.25, 0.5, 0.75 and 1%), sucrose replacement with stevioside-isomalt at five levels (0, 25, 50, 75 and 100%) and replacement of wheat starch with corn starch was tested at five levels (0, 25, 50, 75 and 100%). For obtaining the optimal formulas, 19 experiments proposed by Design Expert software, the central composite design (CCD) by response surface methodology (RSM) with one repetition in axial and factorial points and five central points with alpha two.

Increase in the stevioside-isomalt replacement with sucrose resulted in decreasing the hardness and increasing the b* and browning index. The hardness and springiness, with increasing wheat starch replacement with corn starch, increased and decreased, respectively. The increase in Spirulina content resulted in a decrease in the b* value and browning index. The interaction effect of increase in replacing sucrose with stevioside-isomalt and wheat starch with corn starch caused an increase in gumminess, a* value and browning index of the samples. The interaction effect of increase in replacing sucrose with stevioside-isomalt and Spirulina addition caused an increase in adhesiveness, springiness and chewiness of the samples. Although, the interaction effect of increase in replacing wheat starch with corn starch and Spirulina addition caused a decrease in a* value.

Two optimal formulas of diabetic dietary Masghati sweet, i.e., the optimal formula-1 (59% stevioside-isomalt replacement with sucrose, 87% wheat starch replacement with corn starch and 0.83% Spirulina platensis addition) and the optimal formula-2 (69% stevioside-isomalt replacement with sucrose, 19% wheat starch replacement with corn starch and 0.15% Spirulina platensis addition) were suggested.

Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number of ice crystals. The physical structure of ice cream has a significant effect on the melting properties (melting rate) and texture (hardness) of ice cream (Mouse & Hartel, 2004). The improvement and expansion of the ice cream structure are attributed to the macromolecules present in the ice cream mixture; milk fat, protein, and carbohydrates (Adapa et al., 2000). Quinoa as a high biologically valuable protein can be used in various food products to enrich and positively affect the physical and sensory properties of the product (James, 2009). The purpose of the present study was to replace skim milk powder with quinoa flour (0 to 100%), hydrogenated vegetable oil (4.5 to 8.5%) and Panisol gum (0.25 to 0.65%) to obtain the optimal formulas of Vanilla ice cream using the response surface methodology.  

After adjusting the ratio of the ingredients in the various ice cream formulations, the amount of raw material of each formula was weighed. The milk was then heated to about 45 ° C, and then the remaining ingredients were slowly added and thoroughly mixed. The mixture was then pasteurized at 85 °C for 15 minutes. After the pasteurization operation, the mixture was immediately kept in a water-ice bath and cold down for 4 hours in a 4 °C refrigerator. After the ripening step, the mixture went through the freezing phase in a homemade ice cream maker. The ice cream samples were packed in plastic containers and stored at -18 °C for the period of hardening. To optimize the process conditions, the independent variables A (quinoa flour replacement from 0 to 100%), B (hydrogenated vegetable oil from 4.5 to 8.5%) and C (Panisol gum from 0.25 to 0.65%) were selected at five levels. To obtain optimal points, 34 experiments were recommended by design expert software. The volumetric overrun (%) and the melting rate (g/min.) were measured according to Hashemi et al., (2015) method. Ice cream textural properties were tested after 3 days storage at -18 °C using a Brookfield texture analyzer. It was equipped with a cylindrical probe with a diameter of 6 mm and a height of 15 mm. The probe was applied to the test samples twice at a speed of 1 mm / s and up to 50% of the probe height and the results were recorded by device software. Ice cream textural data used in this study included hardness (g) and adhesiveness (g. sec) (Hashemi et al., 2015).  

Reducing overrun of ice cream samples by increasing the replacement levels of quinoa flour can be attributed to an increase in the viscosity. As viscosity increases, due to the reduced mixing ability of the ice cream mixture, the ability of air to enter the mixture of ice cream containing quinoa flour has been reduced during freezing (Gelroth et al., 2001). The reason for the decrease in the melting rate of ice cream with increasing percentage of quinoa flour replacement can be attributed to the existence of polysaccharide compounds with high water holding capacity, which led to increase the product water intake intensity and viscosity and subsequently decreasethe overrun. One of the factors affecting the melting properties is the increase in volume. In addition, the role of quinoa flour in enhancing the melting resistance of ice cream can be attributed to the type of protein content, the emulsifier potential and the surface active properties of its proteins and lipids. The presence of high amounts of protein in quinoa flour has a significant effect on the stability of air molecules. Since quinoa flour contains high amounts of protein, this fraction of flour quinoa protein, increases the hardness of ice cream through creating hydrogen bonds between the amide-hydroxyl and hydroxyl-carbonyl groups with other polar groups of other ice cream components such as panisol gum. In addition, hydrogen bonds are likely to be formed by electrostatic interactions between the quinoa protein groups of the polar with the polar part of the gum panisol, which may also be the reason for the increased hardness of the ice cream in the presence of the quinoa flour. With polar groups, quinoa flour traps the water in its structure and ultimately increases the consistency and adhesiveness of the ice cream.  It is also possible that the protein portion of quinoa flour binds to the water molecules present in the sample through hydrogen bonding and ion-dipole and dipole-dipole interactions, thereby reducing water activity, increasing sample adhesiveness (Fatemi, 2008). The optimal formulas were predicted for replacement of skim milk powder with quinoa flour at 25 and 53%, hydrogenated vegetable oil 8.5 and 8.2% and panisol gum 0.39 and 0.48%, respectively.

The growing interest of health products based on fruits and herbs has led manufacturers of oral health products to focus on fruits and plant products, which can be replaced by conventional chemical products to improve treatment methods and pay attention to the category of preventive dentistry.

In this study, the optical properties of cranberry and Cornus mas tea with Avantes broadband light source in the range of 300-1100 nm were investigated. The quasi-optical light spectroscopy test method includes 4cc of two cranberry and Cornus mas tea, which were prepared from about 1.7 g of dried fruit of these two fruits in 40 ml of 60oC water for 15 minutes. A review of 36 articles from PubMed, Scopus, and Google has been conducted by Usage Research from 1994 to 2020 to introduce the use of this fruit in the prevention and treatment of oral diseases.

Cranberry and Cornus mas tea, both have a maximum peak spectrum around 759.8 nm and a minimum transmission spectrum around 439 nm. There is an acceptable agreement between the results of the transmission spectrum (in the range of 300-1100 nm) and the absorption spectrum (in the range of 400-750 nm). Cranberries, like Cornus mas, are chemically rich sources of antioxidants and anthocyanins.

Spectroscopic studies in terms of optical interpolation features showed that the two fruits were not significantly different. Studies of chemical properties also suggest that polyphenols with anticariogenic properties and anthocyanins by inhibiting interleukins, reduce the use of antibiotics to prevent and treat periodontal disease, prevent bacterial resistance in they oppose dental treatments using antibiotics. Therefore, there is no significant difference between these two fruits in terms of photochemical properties, which shows that these two fruits can be a good alternative for each other in terms of health and treatment in oral use.

Utilization of dairy products assumed to be the first option for the phrmaceutical purposes. Hence, in this project, we have been following to produce a functional product, which is fortified with malt extract (5%, 10% and 15%), and inulin (0.5%, 1% and 2%) and containing Lactobacillus casei. Microbial survival, physicochemical, textural and sensorial properties investigated during 28 days. The results showed that storage of treatments for up to 28 days at 4 °C significantly reduced the activity of probiotic microorganisms (p≤0.05). Physicochemical properties of ice cream, showed an alteration, so that pH of treatments decreased significantly while acidity increased (p≤0.05). Color parameters induced as malt extract and inulin increased (p≤0.05). Functional properties including melting stability and over run also improved dramatically, however, in treatments with 15 percent of malt extract a reverse trend observed (p≤0.05). Increase in inulin and malt extract revealed with an upward trend in hardness and adhesiveness of treatments. In addition treatments with 15 percent of malt extract weakened the textural properties, Eventually end up in  sensorial evaluation of treatments led to selection of sample D (treatment with 5 percent malt extract, 1 percent inulin),  which is recommended for probiotic ice cream fortification.