فهرست مطالب mohammad hojjati

The process of cheese production and ripening takes place with the help of an inclusive range of diverse and continuous biochemical reactions, which, if balanced, lead to the production of products with very desirable quality characteristics, including color and physicochemical properties. In this study, the kid goat and calf lipases at the levels of 0.1, 0.2, 0.3, and 0.4 g (per 100 Kg retentate) were used in the production of ultrufiltrated Iranian white cheeses. The effect of lipase treatment on color parameters (L*, a* and b* values) and some physicochemical properties (acidity, moisture, protein and fat) of the product were evaluated. The cheese sample without enzymatic treatment considered as control and its color and physicochemical properties was compared with other cheese samples during 90 days of storage period. Analysis of variance showed that the lipase enzyme significantly increased L* and b* index values of the cheese samples but it had not significant effect on the a* index. Furthermore, the time of storage caused a significant increase in these color parameters. Treatment with lipase and storage time had also significant effect on the physicochemical parameters. In general, by increasing the amount of lipase, and storage period, the amounts of acidity, moisture and protein increased and fat content decreased meaningfully. The results of this study revealed that by using 0.3-0.4 g lipase, particularly kid goat lipase, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced.

Probiotics are living microorganisms that, when consumed in food, provide health benefits to the host. In the past, probiotics were used as substances consumed by microorganisms that stimulate the growth of other microorganisms. The composition of probiotics is defined as microbial supplements that create a positive effect by modifying the composition of the microbial flora (Joyande et al. 2021). Among the effects of probiotics on human health, we can mention the improvement of milk digestibility in people with lactose intolerance, the enhancement of the immune system through antimicrobial peptide production, the synthesis of group B vitamins, the boost in the body's immunity, and the prevention of cell carcinogenesis (Fallah et al. 2019). Due to the conversion of fermentable sugars into organic acids, ethanol, and other metabolites with antimicrobial potential, these microorganisms create unfavorable conditions for the growth of potentially pathogenic microorganisms or agents of spoilage (Alizadeh Behbahani & Noshad. 2021). Native strains of lactic acid bacteria have found special importance in the dairy industry because these strains, in addition to being compatible with the conditions of the region, possess a unique ability to produce the desired taste and aroma in various types of fermented products. Additionally, these strains exhibit characteristics such as inherent resistance to destructive phages and antimicrobial effects (Rokhtabnak et al. 2015). The aim of this research was to investigate the functional potential and antimicrobial activity of the Levilactobacillus brevisNKN55 strain isolated from local yogurt in Tashan (Behbahan). If it exhibits desirable functional and antimicrobial properties, it can be utilized in the production of dairy products either as a complementary culture or as a natural preservative.

Firstly, the strain was isolated and identified using molecular methods. Subsequently, the strain was evaluated for probiotic properties such as acid resistance (pH 2.5, 3.5, and 4.5), hydrophobicity, and bile resistance (0.3, 0.5, and 0.7). Cholesterol absorption was also assessed. Additionally, the strain underwent evaluation for biogenic amine production, hemolytic and DNase properties. The antioxidant property of the isolated strain (measured using DPPH and ABTS assays) was determined, and its antimicrobial activity against 6 key pathogens (Escherichia coli, Bacillus cereus, Salmonella typhimurium, Klebsiella aerogenes, Staphylococcus aureus, and Listeria monocytogenes) was investigated using disc diffusion and agar well diffusion methods. Furthermore, adhesion potential to Caco-2 cells, anti-adhesion properties, auto-aggregation capacity, and co-aggregation of the strain were also evaluated.

The maximum reduction in strain viability is associated with a shelf life of 3 hours at pH 2.5. As the pH decreased from 4 to 2, a significant decrease in the number of viable cells was observed, dropping from 7.8 to 6.90 Log CFU/mL. In this study, the growth of the strain decreased by 0.7% with an increase in bile salt percentage. The hydrophobicity of the strain was 58.4±0.40%. For the investigated strain, DNase, biogenic amine production, and hemolytic activity were negative. The cholesterol absorption rate was 10.39, while DPPH and ABTS free radical capacity were 33.46 and 38.5, respectively. The auto-aggregation potential was 33.8, and Co-aggregation was 21.45. Adhesion potential to Caco-2 cell was 10.50, and anti-adhesion potential against K. aerogenes was 38.90 in competition, 31.20 in ability, and 19.8 in displacement. One of the important characteristics of lactic acid bacteria, crucial in their role in the food industry, is resistance to exposure to acidic conditions in products such as yogurt or buttermilk. For this purpose, the survival of these bacteria was tested at pH 2.5, 3.5, and 4.5. The results showed that the Lev. brevisNKN55 strain has a favorable shelf life under the investigated conditions.To produce beneficial effects in the body, probiotics must be able to grow in the stomach and intestines and have the ability to live there. For this purpose, they must have the necessary resistance to face hydrochloric acid in the stomach and bile salts in the intestine (Alizadeh Behbahani et al. 2020). The results showed that Lev. brevis NKN55 has good resistance to different concentrations of bile salts. In this study, the growth of the tested strain was inhibited by 0.7% with an increase in the percentage of bile salt. However, the growth rate depends on the concentration of bile salts. These results are similar to other studies that have shown lactobacilli can survive in high bile levels. Surface hydrophobicity can be used as a primary way to identify probiotic bacteria with adhesion properties and suitable characteristics for commercial purposes (Vasechi et al. 2020). The presence of hydrophobic molecules on the cell surface, such as surface proteins, cell wall proteins, cytoplasmic membrane proteins, and lipids, increases the cell's hydrophobicity. There is always concern about the commercial use of these bacteria because it is possible to transfer this gene to pathogenic bacteria and create resistance against them. The significant sensitivity of the isolated strain to multiple antibiotics indicates that this strain may not possess genes that cause antibiotic resistance. One critical aspect of probiotic bacteria that should be considered during evaluation is their antibacterial effect, attributed to metabolites such as organic acids, hydrogen peroxide, diacetyl, ethanol, phenols, and protein compounds that inhibit growth (Barzegar et al. 2020). The most common antimicrobial compounds reported to be produced by probiotic bacteria include bacteriocins, hydrogen peroxide, and organic acids (especially lactic and acetic acids). Auto-aggregation is directly related to the adhesion potential of probiotic bacteria, while aggregation has a close interaction with pathogens (Patel et al., 2011). The auto-aggregation property helps bacteria adhere to intestinal cells and mucosal surfaces. Cell aggregation may enable bacteria to form a barrier that prevents colonization and biofilm formation by pathogenic bacteria. The ability of bacterial cells to attach to intestinal mucosa is called adhesion (Jena et al. 2013). In case of damage to the epithelial tissue, the probability of bacterial cell adhesion decreases. Probiotic bacteria are used to treat damage to the digestive system and replace its lost flora. By correcting the microbial balance inside the intestine, damaged tissue is improved, and the ability of microorganisms to bind to the surface of intestinal cells increases (Fontana et al., 2013).

The process of collecting and identifying native strains from fermentation products in any part of the country can cause Preservation of microbial and genetic reserves and provides useful information for scientific and commercial applications, especially in the field of dairy industries and the discussion of probiotics and functional foods. In this study, Lev. brevisNKN55 strain isolated from Behbahan yogurt was evaluated for its probiotic and antimicrobial potential. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests.The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests.

Nowadays, with the increase in diseases and consumers’ preference for organic foods, the use of natural plant compounds to improve and increase their shelf life is on the rise. In addition, the use of medicinal plants, which can have therapeutic properties, has attracted attention. Black seed oil has attracted a lot of attention in the past due to its unique therapeutic properties. The aim of this study was to investigate the antioxidant activity and evaluate the antimicrobial activity of black seed oil against Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The amount of phenolic compounds in black seed oil was measured by Folin-Ciocalteu. The antioxidant activity was determined by DPPH and ABTS radical scavenging methods. The antimicrobial effect of Nigella sativa oil was investigated according to well diffusion  agar, disk diffusion agar, interaction, minimum inhibitory concentration and minimum bactericidal concentration methods.The Nigella sativa oil had 16.25 mg GAE/g phenolic compounds. The antioxidant activity based on DPPH and ABTS radical scavenging were 86.62% and 94.85%, respectively.The Nigella sativa oil showed a significant antimicrobial effect on the tested microorganisms. In the combined mode (interaction) of Nigella sativa oil with chloramphenicol antibiotic, synergistic mode was observed for all bacterial strains. Given the significant antioxidant activity and antimicrobial effect of Nigella sativa, it can be used in food and pharmaceutical industries.

Various industries’ waste, including polymer and waste sludge, can be released into the environment and cause irreparable damage. Therefore, their reuse in different fields is very important. This study focuses on the simultaneous use of waste polyethylene (PE), oily waste sludge (WS) resulting from the oil refining process, and micronized styrene-butadiene-styrene to improve the quality of base bitumen (PG58-22). Using the integrated variance optimal mixture design (I-OMD) method, which is used for the first time to optimize bitumen modification conditions, is the second goal of this project. The percentage composition of independent variables, including PE, SBS, and WS, were optimized based on several responses such as penetration (Pen), softening point (SP), ductility (Duct), retained penetration after short-term ageing (rPen), and change of mass after short term ageing (CM). Under the optimal conditions obtained for the modified bitumen, the rheological properties were studied. In the optimal conditions obtained using this method, the values of the independent factors PE, SBS, and WS were 3, 5, and 4% (wt/wt), respectively. Also, in the above optimal conditions, the response values of Pen, SP, Duct, rPen, and CM were 51 dmm, 64 °C, 27 cm, 83%, and 0.07%, respectively. In addition, under the above conditions, the rheological parameters of modified bitumen obtained from the bending beam rheometer and dynamic shear rheometer showed the characteristics of PG64-22 bitumen.

Nowadays, Functional food products as healthy diets have been considered extensively among consumers. Moreover, the use of particular microorganisms, for instance probiotic bacteria, offers probabilities to progress novel foods with appropriate shelf life. In the current research, in order to produce a functional ultrafiltrated (UF)-cheese, demineralized UF-whey powder (DUWP) at the levels of 0, 1 and 2%, and lactulose powder at the levels of 0 and 1% were used. Furthermore, bifidobacterium bifidum was used as probiotic bacteria. The textural characteristics in terms of hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness and sensorial propertis of the symbiotic cheese samples including odor, color, texture and taste were evaluated during 60 days of storage period at 4 ◦C. Results showed that addition of DUWP and lactulose powders except for adhesiveness and springiness caused significant decrease in all textural parameters (P<0.001). Besides, except for adhesiveness and cohesiveness, the mean values of textural parameters usually enhanced up to middle of the storage time and thereafter decreased up to end of storage period (p<0.05). Sensory results revealed that although addition of both DUWP and lactulose powders resulted in lower sensory scores, no significant differences were found between control (without DUWP and lactulose) and sample containing 1% of each both mentioned powders (P>0.05). Therefore, based on the obtained results, sample having 1% of DUWP and 1% of lactulose determined as the best symbiotic UF-cheese sample. Since the potential contribution of this product in community health promotion and reduction of diseases risk, the production and consumption of this functional cheese is proposed.

Prangos ferulacea is a plant that has been used in traditional medicine for its therapeutic properties. The present study was conducted to investigate the antifungal effect of P. ferulacea aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani. The antifungal methods used were disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). The extract concentrations used in the study were 20, 40, 60, and 80 mg/mL. The study found that the antifungal effect was concentration-dependent and increased with concentration. S. cerevisiae was the most sensitive species to the extract while F. solani was the most resistant. At 80 mg/mL, the inhibition zones for S. cerevisiae were found to be 11.90 mm and 13.00 mm in disc diffusion agar and well diffusion agar methods, respectively. The corresponding zones were 9.60 mm and 10.20 mm for F. solani, respectively. In the combined mode (interaction) of P. ferulacea aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for F. solani were found to 256 and > 512 mg/mL, respectively. The results of this study showed that P. ferulacea aqueous extract could be used as a natural antifungal agent to inhibit the growth of pathogenic fungi on fresh fruits and vegetables.

Calotropis procera from the Apocynaceae family is called Stabregh in Iran. This plant is found in tropical areas and southern coasts in Iran and North Africa, Middle East Asia, and Southeast Asia on coastal sand dunes. In this study, the C. procera extract was separated using water solvent. The antifungal effect of C. procera aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani was investigated. The antifungal activity was evaluated through, disk diffusion agar (Kirby-Bauer), well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). In the combined mode (interaction) of C. procera aqueous extract with nystatin antibiotic was investigated. In general, Saccharomyces cerevisiae and Alternaria solani were the most sensitive and resistant fungal strains with the highest and the lowest diameter of inhibition zone, respectively. So that the diameter of the inhibition zone for Saccharomyces cerevisiae and Alternaria solani in the presence of 80 mg/ml extract concentration was equal to 13.20 and 8.20 mm, respectively. In the interaction of C. procera aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for Alternaria solani were found to 256 and > 512 mg/mL, respectively.

The aim of this research was to optimize the formulation of a functional drink based on sugarcane juice using the response surface method (RSM) and in the form of Box Benken design. The ingredients used in the formulation were lemon juice (0.3, 6), turmeric (0.6, 0.3) and mint extract (0, 250, 500) in percentage and their physicochemical properties (pH, acidity, soluble solids, turbidity, color, total phenolic compounds, antioxidant activity) and sensory characteristics were investigated. The results showed that increasing the amount of lemon juice increased acidity, turbidity, L index, b index, phenolic compounds, antioxidant capacity and overall acceptance, but decreased pH, soluble solids and a index. The increase of turmeric caused a slight increase in the amount of soluble solids, b index and total phenolic compounds, while it decreased the antioxidant property and overall acceptance of the samples. With the increase in the amount of mint extract, turbidity, a and b indices, phenolic compounds and overall acceptance increased, but the amount of soluble solids and L index decreased. Finally, the optimization results showed that the sugarcane juice drink containing lemon juice (6%), turmeric (0.2%) and mint extract (418%) had the best physicochemical properties and the highest overall acceptance and can be recommended as a healthy drink in the industry.

During last decades, consumer awareness in importance of healthy intake has led their tendency towards the potential health benefits of particular foods and food ingredients. These conditions resulted in development of functional foods. In the current research, the effect of different concentrations of demineralized ultrafiltrated whey powder (DUWP) at levels of 0, 1 and 2% (W/V) and lactulose at levels of 0 and 1% (W/V) on symbiotic ultrafiltrated cheese were evaluated as a functional food. The color values, total acceptability and survival ability of Bifidobacterium bifidium during 60 days of storage at 4 °C were studied. Results showed that as the amount of lactulose and DUWP powders increased, the number of probiotics enhanced meaningfully, while the number of probiotic bacteria deceased with passing the storage time (p<0.001). However, the count of probiotic bacteria in samples containing lactulose and 1 or 2% DUWP at the end of 60 days of storage time were in the standard range of probiotic foods (>107 Log cfu/g). The colorimetric results showed that as the amount of DUWP and the storage time increased, the lightness (L*) decreased significantly (p<0.001); but addition of both powders had no significant effect on a* and b* values. Based on the obtained results, the synbiotic cheese containing 1% DUWP and 1% lactulose powder as compare to control sample had a higher count of probiotic bacteria. Meanwhile, no differences in color quality and total acceptability were found between these two samples. Therefore, this synbiotic ultrafiltrated cheese was determined as the best functional cheese sample.

Its quality, nutritional properties, and physicochemical properties have made sheep meat very popular, and juiciness, smell, and taste are directly related to its quality. In spite of this, meat and meat products are susceptible to chemical and microbial spoilage during production, transportation, storage, and consumption. The high moisture and nitrogen content of meat, along with its suitable pH and fermentable carbohydrates, makes it an ideal environment for spoiling and poisonous bacteria and fungi. Food packaging can increase the shelf life of food products by inhibiting or delaying lipid oxidation and microbial growth, and edible packaging has been used to increase the shelf life of meat. Hydrocolloids are widely used in the food industry for various purposes such as gelling agents, stabilizers, and texture modifiers. Lepidium perfoliatum seed mucilage (LPSM) is used in traditional medicine to treat whooping cough, dry cough and lung infections and as a sedative, and due to its good physical, mechanical, and thermal properties, it can be used as a biodegradable packaging to improve the shelf life of various food products. However, polysaccharide-based coatings hardly have an antimicrobial or antioxidant effect, so antioxidant and antimicrobial compounds are usually included in edible coatings to improve their performance. Edible coatings enriched with plant essential oils, through controlling microbial growth, inhibiting lipid oxidation and improving the appearance of foods are widely used in food preservation. T. carmanicus plant was dried at room temperature and then powdered using a mill. After that, 50 g of the powder was transferred to the Clevenger device containing 750 ml of distilled water, and the extraction process was carried out by distillation with water for 3 h. The obtained essential oil (TCEO) was collected in a glass container and stored at 4 °C. Its phenol content (based on Folin-Ciocalteu method), flavonoid content (based on aluminum chloride colorimetry method), antioxidant activity (based on DPPH and ABTS radical scavenging methods), and antimicrobial activity (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) against pathogenic bacteria (Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, Listeria innocua, and Staphylococcus aureus) were evaluated. TCEO (0, 0.5, 1, 1.5%) was then added to the LPSM to prepare an edible coating to improve the shelf-life of lamb slices during cold storage (4 °C, 10 days). The physicochemical (pH, moisture content, hardness, peroxide value, and thiobarbituric acid value), microbial (total viable, psychrotrophic, E. coli, S. aureus, and fungi counts), and sensory (color, odor, texture, and overall acceptance) properties of the samples were evaluated during storage period. The essential oil with 0.96% extraction yield contained 52.22 mg GAE/g total phenol and 18.43 mg QE/g total flavonoids. The antioxidant activity of TCEO was found to be 357.13 and 312.18 μg/ml based on DPPH and ABTS radical scavenging methods. Based on disc and well diffusion agar tests, S. aureus and P. aeruginosa were the most sensitive and resistant strains to the essential oil, respectively. Increasing the storage time caused a significant increase in the total count of viable bacteria, psychrotrophic bacteria, E. coli, S. aureus, and fungi (p < 0.05); however, this value decreased significantly with the increase in the concentration of the essential oil in the edible coating. Moreover, the use of LPSM-TCEO edible coating inhibited the extensive changes in pH, moisture, peroxide value, and thiobarbituric acid value in lamb slices during storage period.

Ultrafiltrated (UF)-white cheese is almost a new generation of white-cheeses that is produced throughout ultrafiltration process. This cheese has a soft and spreadable texture and is distributed in the market after a short storage period. Lactulose is a prebiotic compound that in addition to its positive effect on the growth of probiotic bacteria, its beneficial health effects on human well-being is proved. In the current research, synbiotic cheese samples were produced with the usage of demineralized ultrafiltrated whey powder (DUWP) at 3 levels of 0, 1 and 2%, lactulose at 2 levels of 0 and 1%, and bifidobacterium bifidum as probiotic bacteria. Experimental samples were analyzed and tested for physicochemical analysis including pH, acidity, moisture, syneresis, fat, protein and soluble nitrogen to total nitrogen ratio (TSN/TN) during 60 days of storage at 4 ◦C. Results revealed that addition of DUWP and lactulose, except for protein, had significant effects on the other tested parameters. In addition, the time of storage period had noticeable impact on all the examined physicochemical properties (P<0.01). Based on the results of this study, it was found that the best UF-white synbiotic cheese could be produced with the usage of 1% of each DUWP and lactulose powders.

despite occupying a relatively small space, the border forests have the potential to accumulate more and faster carbon, are centers of biodiversity and provide many valuable ecosystem services. Riverine forests also affect plant biodiversity patterns, soil characteristics, and habitat quality. Despite having high environmental and conservation values, the riverine forests have been paid less attention as forest covers, and most of the studies related to the distribution pattern of species and characteristics of the animal community It was their soil. The aim of this research was to investigated the effect of different types of land use on the physical, chemical and carbon deposition characteristics of the soil along the Karkhe River. In this research, the effect of natural forest uses, forestry, agriculture and barren lands on the banks of the Karkheh River on some physical and chemical characteristics and soil carbon deposition was done. Thus, by random method, 30 points were selected in each field and soil samples were taken from a depth of 0-20 cm in the center of each plot. The characteristics of moisture percentage, texture, specific gravity, pH, electrical conductivity, organic carbon, total nitrogen, absorbable potassium and phosphorus, and calcium carbonate were calculated in the measuring laboratory and the amount of carbon deposition. Data were analyzed using one-way analysis of variance (ANOVA) and SNK mean comparison test. All statistical analyzes were performed using SAS 9 software. The results showed that agricultural use with 18.45% clay, natural forest and agricultural use with 46.29 and 43.92% silt, respectively, and forestry and barren land use with 60.47 and 56.86% sand, respectively. They showed a significant difference. Apparent specific mass increased during forest use change. The highest value of electrical conductivity with 3.17 decisiemens/meter was observed in barren lands, which had an increase of 71.35% compared to the natural forest. In agricultural use, absorbable potassium reached the lowest level with a decrease of 62.04% compared to the natural forest. According to the results, the change of use has a significant and decreasing effect on the amount of carbon sequestration, so that the natural forest has the highest amount of carbon sequestration with 63.37 tons per hectare, and the lowest carbon storage related to agricultural use with 41.53 tons. It was per hectare. In general, the forests along the river have more quality and soil carbon deposition, and the change of land use causes damage to these habitats. Investigating carbon sequestration in coastal ecosystems may help determine baseline conditions and can be used to strengthen restoration plans or address the impact of climate change on carbon stocks in these areas.

In this study, Chia seed mucilage (CSM) as a new source and polyvinly alcohol (PVA) as co-polymer was used to prepare of nanofibers. Different solutions with CSM/PVA volume ratios of 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 were prepared. Results show the increase in the CSM in the polymer solution increased the viscosity, electrical conductivity and viscosity of solution. Scanning electron microscopy (SEM) was to evaluate the morphology of nanofibers. Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) studies were used to evaluate chemical structure, crystalline structure and thermal characteristics of nanofibers of CSM/PVA. The crystallization index of CSM, PVA, and CSM/PVA nanofibers was 52%, 38%, and 44%, respectively. The non-formation of a new peak and presence of CSM and PVA peaks in the FTIR spectrum of the produced nanofibers are indicative of the lack of chemical reactions between CSM and PVA. Also, the addition of PVA to CSM improves the thermal resistance of the nanofibers.

Poly(acrylic acid-co-acrylamide) PAM-AA hydrogel by solution polymerization of acrylic acid (AA) and acrylamide (AM) using ammonium persulfate (APS) as initiator and N',N-methylenebisacrylamide ( MBA) was prepared as a binder. PAM-AA was used to adsorb methyl orange from aqueous solutions. Factors affecting the absorption capacity such as absorption time, initial concentration of methyl orange, amount of superabsorbent hydrogel, pH value were investigated in detail and it was found that PAM-AA is very effective for removing methyl orange from its aqueous solutions. The equilibrium adsorption capacity was 359.89 mg/g at room temperature as initial. The concentration of methyl orange was equal to 3000 mg/liter. The mechanism of the adsorption process was also speculated. The study on the equilibrium adsorption isotherms showed that the adsorption was in accordance with the Langmuir and Freundlich model. Further investigation of the sorption kinetics showed that the sorption process was compatible with the pseudo-second order kinetic model.

Coffee is one of the most popular beverages in the world, which contains large amounts of bioactive compounds and micronutrients that have beneficial effects on human health.Raw and unprocessed coffee beans are green and have a weak flavor and must be roasted before consumption to achieve the desired taste and flavor. The composition of coffee varies greatly during roasting and many factors, including the roasting method, have a great impact on the type and amount of compounds in coffee. Microwave as one of the roasting methods has advantages that have expanded its application in food processing. The aim of this study was to compare the effect of using the microwave as one of the roasting methods on the physicochemical including the moisture content, hardness, instrumental color, antioxidant activity, type and amounts of aromatic compounds, and sensory properties of green coffee beans with the common method of using hot air. For this purpose, 200 g of coffee beans of uniform size were used for each one of the roasting treatments.

In the present study, Arabica green coffee (Coffea arabica) beans produced in Brazil were roasted using direct oven hot-air (220 °C) for 15 minutes and various microwave powers (650, 750, and 900 watts) for 1.5 minutes. Moisture content was measured by accurately weighing ground coffee samples after drying them in an oven at 105 °C until constant weight. The hardness of coffee beans was investigated using a wedge probe (A/WEG) connected to a Texture Analyzer TA-XT2i equipped with a load cell of 25 kg. Instrumental color characteristics including lightness (L*), redness (a*), and yellowness (b*) were measured using a Konica Minolta Colorimeter CR-400. The antioxidant activity of coffee beans was assessed by DPPH• radical scavenging assay. The aromatic compounds of coffee samples were extracted and identified by the solid-phase microextraction (SPME) method and gas chromatography-mass spectrometry (GC-MS), respectively. Organoleptic attributes of brewed coffee samples including appearance color, odor intensity, taste, and overall acceptability were evaluated with a group of 10-trained panelists using an 11-point scale. All experiments were carried out using a completely randomized factorial design and the data reported were the mean of a minimum of three replicates.One-way analysis of variance (ANOVA) test was taken using SPSS Software and Duncan’s multiple range test was used to show significant differences of the mean values at P ≤ 0.05.

The results of data analysis showed that the moisture content of coffee beans was significantly reduced by roasting and the lowest moisture content was observed in coffee roasted by microwave at 900 watts. The results also showed that roasting reduced the hardness of coffee and microwave-roasted beans had less hardness and the lowest texture hardness was observed in microwave-roasted coffee beans at 900 watts. Roasting decreased the lightness (L*) and increased the intensity of redness (a*) and yellowness (b*) of coffee beans, and in microwave-treated samples at higher powers, more differences were observed in the instrumental color characteristics of roasted coffee with the oven. The results revealed that the roasting process reduced the antioxidant activity of coffee in different concentrations; however, microwave-roasted coffees had more antioxidant activity than oven-roasted coffees. The results of the analysis of volatile compounds of coffee samples using solid-phase microextraction method by gas chromatography-mass spectrometer (SPME-GC/MS) showed that the content of total acidic compounds in roasted beans was significantly reduced compared to green coffee beans, while the amounts of alcoholic, ketone, aldehyde, furan, pyrazine and phenolic components in roasted coffees raised significantly compared to green coffee. The results showed that the roasting method had a significant effect on the type and amount of volatile compounds in coffee (p < 0.05). During the roasting process, some compounds were completely destroyed and some new compounds appeared instead. In the present study, the highest amount of volatile compounds was observed in coffee roasted by microwave at 650 watts. Furfuryl alcohol, 2-methylpyrazine γ-butyrolactone, and Pyridine were the predominant volatile compounds in roasted coffee. The results of the sensory evaluation showed that roasting had a significant effect on the sensory properties of coffee, so that roasting increased the acceptance of the appearance color of coffee, and coffee roasted by oven and microwave (650 watts) had the highest score. In addition, coffee roasted by microwave with a power of 650 watts had a significantly higher odor and taste score. Roasted coffee with 650 watts of microwave and oven had the highest overall acceptability, while samples prepared with 900 watts of the microwave with green coffee had the lowest overall acceptability.

In conclusion, based on the results of the present study, it could be stated that the use of microwave power at 650 watts due to the ability to create more aromatic components in coffee beans, better sensory acceptance, and more antioxidant activity could be a suitable method for roasting coffee beans.

Bioactive compounds such as polyphenols and fibers in plant products are recognized for their health benefits . The beneficial effects of phenolic compounds are related to their antioxidant properties . The date seed is a waste of the date processing factories. Depending on the variety, the average weight of date seeds is about 10 - 15 % of date weight and as a source of dietary fiber . The purpose of this study was to compare the effect of traditional extraction methods (maceration) and ultrasound on the amount of phenolic and flavonoid compounds extracted from the three date seed varieties of Kababak, Zahedi and Astamaran in Bushehr Province and their antioxidant properties .

Date kernels were separated from the fruit and then washed with water to remove the flesh and finally dried and powdered. The maceration method was used to extract the powder . In order to investigate the effect of ultrasonic process on extraction of phenolic and flavonoid compounds, (5 , 15 , 25 minutes) and sound intensity ( 50 and 100 % ) were used . Total phenols and flavonoids were measured by Folin - Ciocalteu and aluminum trichloride colorimetry . Antioxidant activity was also determined by two methods of free radical scavenging DPPH and ABTS .

Comparison between the two extraction methods showed that the efficiency of extraction of the effective compounds of the seeds of all three varieties in the ultrasound method was higher than that of the maceration method . The most effective extraction efficiency of the compounds is 10 minutes and the sound intensity is 100 % . The results of antioxidant assays showed that the hydroalcoholic extracts of the kernels of three date cultivars are concentration dependent in free radical scavenging activity and with increasing concentration, their activity increases. Recent research showed that with the presence of phenol (29.34 mg / g of gallic acid ) and flavonoid (1282.66 µg/mg of quercetin), the most of Zahedi variety seed extract, Kababab variety has the highest antioxidant activity .

It can be said that the seed powder of Zahedi, Kabakab and Astamaran is a good source of fiber, carotenoids and mineral elements. Therefore, based on this research, powder and seed extract of various date varieties can be used as natural antioxidant compounds in different foods .

Cheese ripening is a complicated process that involves the breakdown of the cheese compounds via proteolysis, lipolysis and other enzyme catalysis which cause typical changes in cheese flavour characteristics. Lipolysis is one of the most biochemical reactions in cheese that through formation of short- and middle-chain fatty acids and finally convert them to flavour compounds such as methyl ketones, lactones, secondary alcohols, aldehydes and thioesters, plays an important role in cheese flavour and it also accelerate cheese ripening. Consequently, to increase cheese lipolysis in some cheese varieties, commercial lipases (with animal and microbial origins) is used. However, excessive levels of lipolysis may cause undesirable effect in cheese flavour and result in cheese rancidity. There is scarce investigation regarding to application of lipase enzymes (particularly animal lipases) in white brined cheese. Therefore, this research was performed to evaluate the effect of calf and kid goat lipases on development of lipolysis in Iranian-white brined cheese and to determine the best kind (calf or kid goat lipase) and appropriate level of enzyme to produce a cheese with an acceptable quality. In this research, Iranian-white brined cheese samples were produced from fresh cow milk via enzymatic (rennet cheese) procedure according to conventional method of cheese making in Iran. After standardization of milk fat to 3%, homogenization and pasteurization, the milk was cold to 35 ˚C and the calf or kid goat lipases at levels of 0 (control sample), 1.5, 3, 4.5 and 6 g/100 Kg of milk before renneting stage were added to the milk. The extent of free fatty acids/lipolysis (acid value, AV) and sensory scores (odour, colour, taste and texture) of Iranian-white brined cheese samples were measured during 90 days of the storage (1, 7, 14 and 21 days) at refrigerator and free fatty acid profile (FAP) analysis and microstructure assessment of cheese samples were measured at the end of 90 days of the cold storage. Analysis of fatty acid composition was carried out by gas chromatography with flame ionization detector. The results showed that increasing the amount of lipase concentrations and storage time significantly caused an increase in cheese lipolysis (p<0.01). Even though kid goat lipase introduced more changes in the experimental parameters like fatty acid profile and ADV, the kind of lipases had no significant effect on sensory attributes of the cheese samples (p>0.05). Furthermore, based on FAP results, though an increase in enzyme concentration produced a higher low-, medium-, long-chain and total free fatty acids (TFFA) (p<0.01), this increase was more obvious for low-chain fatty acids. Among different treatments, control sample with 132.91 g/100 Kg TFFA had the lowest and cheese sample containing 6 g kid goat lipase with 309.51 g/100 Kg had the highest TFFA at end of the 90-day storage period. Sensory evaluation also showed that samples having lipase enzymes had a higher mean sensory scores for odour, taste and texture when compared with control (without lipase enzyme) (p<0.001). Microstructure results of white brined cheese samples showed that by enzymatic treatment, an extensive lipolysis was occurred which subsequently caused a significant reduction in number and size of fat globules in the cheese structure. These changes due to formation of new cross-linkages between caseins and casein network rearrangement, result in a condensed texture and an increase in cheese hardness. According to the results, by using 4.5 g lipase enzyme (kid goat or calf, per 100 Kg of milk), a white brined cheese with improved sensory characteristics could be produced. Based on sensory results, no significant difference were found between two lipase enzymes, i.e. kid goat or calf lipases.

PMA-AA hydrogel was synthesized by copolymerizing acrylic acid and maleic acid by free radical polymerization and using methylene bis acrylamide crosslinker and ammonium persulfate initiator. It is an efficient adsorbent for removing Cd2+ ions from wastewater. The resulting hydrogel was evaluated by infrared spectrometry and thermogravimetric analysis. The results of OH stretching vibration of AA and MA carboxylic functional groups showed a large and broad absorption band at 3000 cm-1. The C=O stretching frequency of the carboxyl group at 1631 cm-1 in PMA-AA hydrogel shifted to 1636 cm-1, these changes in frequency indicate that hydrogel adsorption is a chemical process. Thermogravimetric analysis of the unloaded PMA-AA hydrogel showed no weight loss up to 155 °C of the free gel, but at 190 °C, there was a significant weight loss, indicating hydrogel decomposition. This rapid weight loss for gels loaded with Cd2+ at 360°C indicated an increase in thermal stability of the loaded hydrogel. The maximum adsorption capacity for hydrogel -Cd2+ was determined to be 392.51 mg/g. The Langmuir isotherm provided the best explanation for the present result. This is because the surface of the hydrogel is homogeneous so its absorption is monolayer, the pseudo-second-order kinetic model explain the absorption well, and also the thermodynamic analysis shows that the absorption of Cd2+ on hydrogel is exothermic. The PMA-AA hydrogel loaded with Cd2+ ions was desorbed and still maintained the adsorption capacity of 99.30% after four adsorption-desorption cycles.

Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochemical characteristics and microstructure of tofu. After soaking and grinding soybeans with water (1: 6 ratio), the mixture was sonicated (frequency of 37 KHz with power of 520 W and temperature of 40 °C) at three time levels (0, 15 and 30 minutes). TG treatment of soymilk was performed at three levels (0, 0.35 and 0.7 Unit/g soymilk protein). After Tofu preparation with calcium sulfate as coagulant, the effect of these treatments on the studied parameters were investigated during two months storage (0, 30 and 60 days) under refrigeration conditions. The results showed that with increasing enzyme concentration, moisture content and production yield of tofu meaningfully increased while protein and fat contents slightly changed (p>0.05). Increasing the ultrasound time also significantly increased moisture content and yield of cheese making while considerably reduced the protein and fat content of cheese analogues. Moreover, as the storage time had no effect on yield, pH and chemical components of samples (p>0.05). Evaluation of the color of the product with a colorimeter showed that with increasing enzyme concentration, the amount of lightness (L*) increased and redness (a*) decreased significantly while yellowness (b*) insignificantly changed. Also, with increasing the ultrasound period and storage time, the amount of redness (a*) and yellowness (b*) parameters increased and the lightness (L*) decreased significantly. Microstructure of soy cheeses showed that TG treatment contrarily caused a compact structure in protein matrix of tofu samples. The results of this study showed that by using 15 minute ultrasound time and 0.7 transglutaminase concentration (Unit/g soymilk protein), a tofu with the acceptable quality and noticeable yield could be produced.

The effect of three types of industrial roasting (light, medium, and dark) on the characteristics of two varieties of imported green coffee, Coffea arabica (Arabica) and C. canephora (Robusta) was investigated. The moisture content and water activity of samples decreased significantly during roasting. In dark roasting, the moisture contents of Robusta and Arabica beans were 0.39 and 0.41%, respectively. The caffeine and chlorogenic acid levels in green and roasted Robusta coffee were higher than Arabica coffee. The caffeine increased during roasting and reached 149.7 and 61.8 mg/l in dark roasted Robusta and Arabica, respectively. Chlorogenic acid decreased during roasting and in dark roasting, a very small amount (0-0.21 mg/l) remained in the studied samples. Roasting made the coffee beans crispier. The hardness of green beans decreased from 33.4-34.0 to 14.0-14.8 N in dark roasted samples. The color properties of coffee beans mainly changed from green to brown. Roasting reduced the antioxidant activity of the coffee and it decreased further with increasing temperature and time. The antioxidant potential of dark roasted samples reached 30.1-38.1 % of free radical inhibition at the highest concentration. Roasting produced a significant improvement in the sensory characteristics of the coffee drink. The drink made from Arabica coffee had a better appearance, aroma and taste. The coffee drink made from light roasted Arabica beans had a higher overall acceptance. Mixing two types of Robusta and Arabica coffee and roasting light and medium can be a good suggestion to prepare a coffee with desirable chemical and sensory properties.

In this study, the antioxidant properties of nanoencapsulated rosemary leave extract in biopolymer basil (Ocimum basilicum) seed gum coating to control the oxidative stability of sunflower oil and sensorial properties of fried potato strips were studied. The rosemary leaves extract obtained by ultrasonic bath has phenolic compounds (174.4 ± 25.9 mg gallic acid / g extract) and flavonoid (78.30 ± 3.2 mg rutin / g extract). Antioxidant activity of DPPH free radical scavenging by IC50 was 98.16 ppm and oxidative stability at 200 ppm was 5.08 h. The average size of nanoparticles in basil seed gum coating was 284.2 nm. The peroxide value and thiobarbituric acid value of oil samples were calculated every 4 days (0, 4, 8, 12, 16, 20, and 24 days). The results showed that oil oxidation in samples containing nanoencapsulated rosemary extract was less than the control sample, oil containing free extract or TBHQ. At the end of 24 days of incubation period, the peroxide value of oil samples containing synthetic antioxidant TBHQ and oil samples containing nanoencapsulated rosemary extract in the basil seed gum were 23.4 and 17.80 mEq O2/ kg oil and thiobarbituric acid value were 0.16 and 0.06 mg of malondialdehyde/kg oil respectively. In addition, the higher sensorial score of color, odor, taste and overall acceptance was related to potato strips fried in oil containing nanoencapsulated rosemary extract. The results of this study suggest the use of nanoencapsulated rosemary extract in basil seed gum coating to increase shelf life of sunflower oil.

Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and their components with pathogen-growth suppression effect and little toxicity to host cells could be considered as excellent candidates for developing new antimicrobial agents. Trigonella foenum- graceum is an annual herbaceous plant with bright yellow and sometimes purple-white flowers. Therapeutic effects of this plant include analgesia, anti-cancer, and treatment of diabetes by lowering blood sugar and lowering blood lipids. In ancient Egypt, this plant was used to embalm the dead and incense. The seeds of the plant are used to treat leprosy, hemorrhoids, and relieve bronchitis. The seeds of this plant contain various compounds such as vitamins, amino acids, saponins, fatty acids, and flavonoids. The antimicrobial and antioxidant effects of T. foenum have been detrmined byvarious studies. This study was therefore aimed to produce the T. foenum extract and evaluate its antioxidant and antimicrobial properties. 

Fifty g of powdered plant was added to 250 mL of water and stirred for 72 h. The solution was passed through the Whatman filter paper and then centrifuged at 3000 rpm for 10 min to discard the suspended solids. Next, a vacuum evaporator was used to remove the excess water and the obtained extract was packed and kept away from light at 4 °C. Total phenol and flavonoid contents were measured by colorimetric methods. The antimicrobial effect of the extract on Escherichia coli, Enterobacter aerogenes, Staphylococcus aureus, Bacillus cereus and Candida albicans was evaluated using disc diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC) and minimum bactericidal /fungicidal concentration (MBC/MFC) methods. Interaction of aqueous extract and Chloramphenicol and Amphotericin B was also evaluated. Antioxidant effect of the extract was determined by ABTS, DPPH, and β-carotene/linoleic acid bleaching assay. Fourier-transform infrared spectroscopy (FTIR) was also used to identify the functional groups. 

Total phenol and flavonoid contents of the extract were 46.60 mg GAE/g and 37.57 mg QE/g, respectively. The aqueous extract also showed antioxidant effects of 60.55, 55.53 and 50.40%, based on DPPH, ABTS methods and β-carotene/linoleic acid assay, respectively. T. foenum aqueous extract had the inhibitory effect on all examined microorganisms, at all concentrations (20, 40, 60 and 80 mg/mL). The antibiotic effect of chloramphenicol for E. coli, E. aerogenes, S. aureus and B. cereus was 13.30, 14.50, 18 and 19.10 mm, respectively, and the effect of this antibiotic for C. albicans was not measured. Also, the antibiotic effect of amphotericin B for C. albicans was 15.10 mm. Furthermore, the interaction of T. foenum aqueous extract with the antibiotic chloramphenicol presented a synergistic effect on the examined bacteria and led to a significant increase in inhibition zone diameter. Additionally, the interaction of the extract with antibiotics showed a synergistic effect on C. albicans. In infrared spectrum, peaks at 3370, 2965, and 1613 cm-1 were related to stretching vibration of O-H, C-H, C=C bonds of aromatic ring and aromatic groups of T. foenum aqueous extract. In general, the extract of T. foenum could be used as a natural antioxidant and antimicrobial agent in food and pharmaceutical industries.

Rice is one of the most staple foods in the diet of people all over the world and the second most consumed food among the people in Iran. Therefore, it is expected this product be offered in suitable quality to the household food basket. In this study, microbial contamination, as well as concentrations of mycotoxins and heavy metals in imported rice samples available in the market of Ahvaz, were evaluated and the health risk of exposure to heavy metals was assessed in three groups of children, women, and men. According to the results, the contamination of rice with Bacillus cereus in all the samples was within the acceptable level set by Iran National Standards Organisation, but mold and yeast contamination in 14.28% of the samples was more than the acceptable level. Examination of mycotoxins showed that 71.42% of the samples contained aflatoxin B1 and total. Aflatoxin G1 and ochratoxin A were observed in 50% and 35.71% of the samples, respectively; the amount of these toxins in all the samples was less than the limit set by International NGO Safety Organization (INSO). Concentrations of cadmium, lead, and arsenic in the rice samples were 0.042±0.01, 0.14±0.03, and 0.13±0.03 (mg kg-1), respectively. Estimation of daily intake (EDI) of the elements through rice was less than the provisional tolerable weekly intake (PTWI) recommended by Codex. Hazard quotient (HQ) and hazard index (HI) values were less than 1 in all three groups of women, men, and children. However, the cumulative risk of cancer for children, women, and men were 2.14×103, 7.40×10-4, and 6.86×10-4, respectively. Therefore, the imported rice was safe in terms of the amount of mycotoxins, but it can be a potential source for exposure to heavy metals.

Probiotic bacteria are live microorganisms which have beneficial effects on the host body, if consumed at sufficient amounts. Some positive effects of such bacteria are as follows: reduction of lactose intolerance, inhibition of colon, intestine, liver and breast cancers, reduction of blood cholesterol, improving and boosting the immune system, infection prevention, treating and inhibiting from acute diarrhea, reduction of intestinal inflammation, reduction of food allergies or Eczema in children, improving the absorption of minerals and vitamins, and prevention of the growth and replication of harmful bacteria. In addition to longer shelf life, fermented foods have flavor and odor characteristics which are directly or indirectly associated with the fermenting microorganisms. In many cases, the vitamin content of fermented foods and the digestibility of raw materials are increased. Moreover, fermentation decreases the toxicity of some food ingredients. Functional food products such as yoghurt and Doogh could be appropriate carriers for the transfer of such bacteria to the intestinal epithelial cells. The purpose of this research is to examine the viability of the probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus in Doogh as well as investigating their effects on the chemical, microbial and sensory properties of this dairy product during storage.

In this study, the probiotic strains of L. delbrueckii and P. pentosaceus were used to produce Iranian traditional Doogh. pH was measured on the 1st, 7th, 14th and 21st day using the Lab827 pH meter (Metrohm, Switzerland). For microbial count, 25 ml of the sample was mixed with 225 ml of sterile sodium citrate 0.2% and considered to be 10-1 dilution after homogenization. The dilution series up to 10-7 were prepared by adding 1 ml of the content of each test tube to 9 ml of the sterile ringer solution. For the microbial total count, plate count agar was applied at 37°C for 48 h. For the yeast and mold count, yeast extract glucose chloramphenicol was utilized at 25°C for 5 days, and for the coliform count, violet red bile agar was employed along with incubation at 37°C for 48 h. Various properties of the Doogh samples were determined using 9-point hedonic scale during storage. A number of 20 panelists were chosen according to the degree diagnosis or quality level test. A number of 20 samples were prepared from each treatment and given to the panelists with a form scaled with 9 points (9=desirable, 1=undesirable) to fill it out considering their own tastes and comments. The sensory properties were as follows: mouthfeel, flavor, odor and overall acceptability.

The results revealed that L. delbrueckii reduced the pH about 1 unit after 21 days of storage at 25°C, while the reduction of pH in the Doogh stored at 4°C was about 50% of this value. For P. pentosaceus, the pH reduction was equal to 0.9 and 0.5 after 21 days of storage at 25 and 4°C respectively. During the 21 days of storage of the samples at 4°C, no growth of molds and yeasts was observed. Although molds and yeast could grow in the samples stored at 25°C for 21 days, application of L. delbrueckii and P. pentosaceus could decrease their growth relative to the control. On the 21st day, L. delbrueckii reduced two logarithmic cycles of the molds and yeasts (compared with the control), while P. pentosaceus decreased one logarithmic cycle. The results also showed that no coliform growth was observed in the samples stored at 4°C. Coliform growth depends on the food nature and its storage conditions. In general, coliforms grow slowly at temperatures under 6°C. In the doogh samples stored at 25°C, the decreasing effects of L. delbrueckii and P. pentosaceus were significant on the coliform growth, compared with the control. In this study, the microbial total count was also performed on different days and the results demonstrated that Doogh storage at 4°C caused a decrease in the number of the inoculated bacteria during storage. One of the reasons behind this could be the storage temperature. Refrigerated storage is not suitable for the growth and replication of mesophilic bacteria. Therefore, a decrease in the microbial population was observed after some days and the greatest reduction occurred in the fourth week. In the Doogh samples stored at 25°C, the number of bacteria increased in the second week relative to the first one. In the third week, a slight reduction was observed in the bacterial count, compared with the second week. This could be ascribed to the increase in the sample pH and the inability of the bacteria to replicate and grow. The largest reduction in the number of the bacteria was observed on the 21st day of storage which was about two logarithmic cycles lower than the second week. The results of the sensory evaluation showed that the Doogh samples inoculated with L. delbrueckii and P. pentosaceus achieved higher scores in terms of mouthfeel, flavor, odor and overall acceptability in comparison with the control.

L. delbrueckii was more potent in reducing the samples pH. In addition, its protective effect was more pronounced in preventing the growth of coliforms, molds and yeasts. On the sensory properties, including mouthfeel, flavor, odor and overall acceptability, the effects of the probiotic Doogh samples were significant compared with the control. As a result, the probiotic bacteria used in this research not only did not have undesirable effects on the chemical, microbial and sensory properties of Doogh, but also improved them. In conclusion, L. delbrueckii and P. pediococcus could be appropriate candidates for industrial uses in this area after complementary experiments.

The present study aims at using xanthan and guar gums in producing and application of oleogels (Ole-XG) as an alternative to shortenings on quality properties of sponge cake (Oleo-cake). The influence of xanthan and guar gums on rheological, thermal and structure properties and fatty acid compositions of the oleogels was evaluated. Results showed that application of xanthan and guar gums oleogels has no effect on the amount and type of fatty acids. The use of guar gum in xanthan solution with short spacing peaks can show higher intensity than with long spacing peaks. They enhanced both elastic modulus and viscous moduli and the strain-thinning behaviour for storage modulus in high strain amplitudes.   As substitution of shortening with oleogels is increased to 75%, firmness, cohesiveness and chewiness of cake samples were decreased. Results showed that substituting the shortening with oleogels increased L* and a* colour values. Sensory analysis showed that substituting the shortening with oleogels up to 75% increased overall acceptability of cakes.