sedigheh yazdanpanah

The supply of fresh food products is associated with the problem of fast perishability and their short shelf life. Due to the importance of meat consumption in the food program and the problem of its fast perishability, the need to use new packaging methods is increasing. Today, edible films and coatings based on protein, lipid, polysaccharide or a combination of them have entered the packaging industry. This protective layer acts as a barrier between the food and the external environment, thus delaying the spoilage process. Edible coatings can prevent loss of moisture, growth of microbes, dripping and rancidity of meat lipids, preserve their taste and color, and protect the contents of the package from physical damage caused by transportation. These coatings are more suitable than synthetic polymers because they are biodegradable and do not cause problems in nature, and they are being replaced to a large extent instead of synthetic types. Edibility, biosufficiency, and efficiency of these coatings are the main reason for their popularity in the food industry and conducting a wide range of researches in this regard. Based on the researches, the combined effect of some of these coatings with each other and adding essential oil to them leads to improvement of its properties and antioxidant effect. The findings presented in this article show the types of food coatings as well as recent developments related to them.

The rose family is one of the most important ornamental plants in the world. A number of wild species of rose, which are known as dog-rose plant, are scattered in different parts of Iran. Dog-rose is one of the valuable medicinal plants that people in most countries use the fruits of this plant to treat some diseases. This fruit contains flavonoid, essential oil, pectin, carotenoid, polyphenol and vanillin. Its internal fibers are anti-parasite, especially in the case of Ascaris worms. Regarding the digestive system, it is useful for diarrhea, dysentery, and strengthening the stomach, and relieves fatigue, general weakness, and vitamin C deficiency in children. Given that ice cream is one of the most consumed desserts in the world and Iran, therefore, the type and quantity of its ingredients can be important for many consumers.

Fruit ice cream samples were produced with Rosa Canina L fruit extract at 5% and 15% levels, and then physicochemical, microbial and sensory tests were evaluated.

By adding the extract, the acidity increased significantly. Volume increase, specific gravity and pH decreased significantly. Dry matter was not significantly different between different treatments. The number of microorganisms in the ice cream produced from Rosa Canina L fruit was significantly lower than the control sample.

Based on the results of the examined tests, the level of 5% selected as the best level from different aspects.

Meat, fish and by-products are perishable foods that spoil quickly if stored improperly. Edible films or coatings offer an interesting approach to the preservation and packaging of these foods. Therefore, the meat industry needs natural antioxidants to slow down chemical oxidation processes. The current review examines the incorporation of natural antioxidants into active layers and coatings, and other effects on the barrier, optical, physical, mechanical, antioxidant, and antibacterial properties of various polymer films are well discussed. Likewise, the potential use of natural antioxidants in meat packaging was also evaluated. The protective effect of active films and coatings on meat, fish and processed products against quality during storage is described. This review reinforces the benefits of active films and coatings containing natural extracts, essential oils, natural polymers, protein hydrolysers, enzymes, and nanocomponents (eomulsion materials) to increase the shelf life of fresh and processed fish and meat. Key findings and conclusions are active with edible film. The components are suitable for storing fish, meat and derived products. These packaging approaches increase the shelf life of these products by preventing moisture loss and cleaning accumulation. Delaying microbial spoilage and limiting the growth of pathogenic microorganisms; reduction of fat, protein and pigment oxidation; and prolonging the period that sensory products are acceptable. In addition, active agents can improve the sensory and quality characteristics of packaging products. It can be concluded that edible films and coatings have a promising future in the storage and packaging of meat, fish and derived products.

White tea is a new ingredient in a wide range of phenolic, antioxidant and antimicrobial compounds. The most important catechins in white tea are epicatechin, epigallocatechin, epicatechin- 3- galate, and epigallocatechin- 3- galate, which are flavonol gallates. The concentration of these phenolic compounds in white tea is higher than green tea. Sesame seed oil, which is produced by cold pressing method, has a great ability to preserve antioxidant compounds. Significant oxidative stability of sesame oil is due to the presence of lignan non-soapy substances. Strong antioxidant compounds in sesame seed oil include sesamol, sesamulin (antioxidant precursor), sesaminol and its isomers. The aim of this study was to investigate the effect of natural antioxidants of sesame oil and white tea on inhibiting the effect of metals on oxidation of sesame oil.

In this study, aqueous extract of white tea was extracted and sesame oil was produced using cold press. In the next step, six samples including control sample (sesame oil), sesame oil containing white tea extract, sesame oil containing white tea extract and 0.1 ppm iron, Sesame oil containing white tea extract and 0.1 ppm copper, sesame oil with tea and 0.1 ppm zinc extract and sesame oil containing 100 ppm BHT were prepared. In all samples, aqueous extract of white tea in the amount of 6 mg/ 10 g was added to sesame oil. Total phenol, antioxidant capacity, power reducing on white tea extract and antioxidant power, peroxide number, oxidation stability and fatty acids profile were measured. All experiments were performed in a completely randomized design with three replications and the means were compared with Duncan’s test at the level of (P<0.05). SAS V 9.1 software was used for statistical analysis of quantitative data.  

The results showed that the aqueous extract of white tea contained 4.06 (mg gallic acid per gram of sample) total phenol, 6.00 (μg/ ml) antioxidant capacity 0.020 (mg/ g). Ml) is a reducing power. The reducing power of BHT antioxidant was 40 times and the antioxidant power of BHT was 14.85 times more than the aqueous extract of white tea. In the inhibition of free radicals in sesame oil, the aqueous extract of white tea had a significantly greater effect than the control sample. The iron- containing sample had more oxidation than other samples. In the inhibition of free radicals in sesame oil, the aqueous extract of white tea had a significantly greater effect than the control sample. The iron- containing sample had more oxidation than other samples. Rancimat value for samples of control sesame oil, sesame oil with tea and iron extract, sesame oil with tea and copper extract, sesame oil with tea and zinc extract, sesame oil with tea extract and sesame oil with synthetic antuioxidant BHT respectively 8.79 4.80, 9.08, 9.35, 9.42 and 9.61 hours were measured. The highest stability was related to the sample of sesame oil and synthetic antioxidant BHT and the  Results and Discussion The results showed that the aqueous extract of white tea contained 4.06 (mg gallic acid per gram of sample) total phenol, 6.00 (μg/ ml) antioxidant capacity 0.020 (mg/ g). Ml) is a reducing power. The reducing power of BHT antioxidant was 40 times and the antioxidant power of BHT was 14.85 times more than the aqueous extract of white tea. In the inhibition of free radicals in sesame oil, the aqueous extract of white tea had a significantly greater effect than the control sample. The iron- containing sample had more oxidation than other samples. In the inhibition of free radicals in sesame oil, the aqueous extract of white tea had a significantly greater effect than the control sample. The iron- containing sample had more oxidation than other samples. Rancimat value for samples of control sesame oil, sesame oil with tea and iron extract, sesame oil with tea and copper extract, sesame oil with tea and zinc extract, sesame oil with tea extract and sesame oil with synthetic antuioxidant BHT respectively 8.79 4.80, 9.08, 9.35, 9.42 and 9.61 hours were measured. The highest stability was related to the sample of sesame oil and synthetic antioxidant BHT and the lowest stability was related to the sample of sesame oil with tea and iron extracts. In comparison with the effect of metals on the oxidation of sesame oil, the addition of iron to sesame oil has increased the oxidation rate compared to the two other examined metals (copper and zinc). Rare metals increase the oxidation rate of edible oils by increasing the production of free radicals from fatty acids or hydroperoxides. The composition of of fatty acids profile showed that palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were the predominant fatty acids in sesame oil. In the iron- containing sample, with increasing oxidation rate, the amount of linolenic acid decreased compared to other samples. The results of the Se index were confirmatory on the results of oxidative stability index. White tea extract and sesame oil due to their antioxidant and phenolic compounds have been able to inhibit free radicals and metal peroxidants, especially copper and zinc. Sesame oil extracted by cold pressing is not suitable for frying due to its low heat resistance, but it can be used in the formulation of salad dressings.

Coffee is the second most profitable commercial products in the world and in addition to beverage consumption, it is widely used in food industry. Among natural sources, coffee has the highest amount of caffeine. The amount of caffeine in coffee varies depending on the variety of coffee and how it is brewed. Coffee beans contain other compounds such as phenol, magnesium, potassium and fiber. Plants are the most important route for the transfer of heavy metals to the human food chain and the natural cycle. Heavy metals in the body can cause everything from biochemical changes in low levels of contamination to effects on the nervous system and even death in high concentrations. They slow down the reaction with enzymes and even stop the body's essential physiological reactions and have the ability to be stored in the bones, which enter the bloodstream after being saturated in the bone. Heavy metals are important because they are non-degradable in the human body. Contamination with mycotoxins in coffee beans such as ochratoxin produced by Aspergillus and Penicillium occurs under the influence of environmental conditions such as temperature, humidity, water activity, transport conditions, storage until consumption. Therefore, the aim of this study was to investigate and compare the physicochemical properties, fungal contamination and metal elements in 4 samples of instant coffee powder Eagle Lux, Good Day, Nestle and Torabika.  In 4 samples of instant coffee powder fat, moisture, ash, pH, total sugar, caffeine (using HPLC), ochratoxin A contamination (using HPLC) and lead and arsenic metallic elements (using hydride atomic absorption spectroscopy) were determined. The results were reviewed and compared with national and international standards. All experiments were performed in a completely randomized design. Data analysis was performed using SPSS software. The means were compared using Duncan's test at 5% probability level.  Comparing the results obtained with the permissible limits of national and international WHO standards, all results are within the permitted standard range (pH 5 to 7, maximum moisture 4%, total sugar maximum 72%, ash 4%, fat in cappuccino powder maximum 30%, Caffeine was based on dry matter up to 2.8%, lead 0.5 mg/ kg, arsenic 1 mg/ kg, ochratoxin 10 ppb). The highest pH value (6.83± 0.05) was determined in Good Day sample. The low pH in the Nestle sample may be due to acid rain and low soil pH in the exporting countries. Minimum amount of ash (2.38± 0.05%), moisture (1.41± 0.05%), lead (0.026± 0.000 mg / kg) and arsenic (0.013± 0.000) mg / kg) was observed in Torabika sample. Lead level was similar in Good Day and Torabika samples. The highest amount of caffeine (0.23 ±0.05 wt %) was obtained in Good day sample. Ochratoxin A was not detected in all samples. The lowest amount of total sugar (42.75± 0.05 g /100 g) was observed in Nestle sample. Therefore, it is the most suitable sample for diabetic patients. Torabika sample is recommended as the best sample due to the low amount of lead, arsenic, ash and fat, as well as low moisture content. With increasing moisture and sugar, the possibility of liquid steps forming between particles increases and this causes the degree of cohesion and agglomeration of the powder and the marketability of the powder disappears. Increased mineral consumption causes disease due to inhibition of the mechanism of control of absorption in the small intestine and accumulation in the body. Therefore, as the amount of total ash in coffee increases, its adverse effects on the body intensify. Torabika is the most suitable sample for people with cardiovascular disease due to the lower fat content.

There are numerous concerns regarding dietary fat as an additional source of calories, saturated fatty acids, cholesterol, and the association between fat and incidence of cardiovascular disease, cancer and obesity. According lyconsumers tend to use low-calorie and low- fat products such as mayonnaise, yogurt, and egg-free products, while the quality of these products has not changed and is similar to that of high-fat products. Therefore, in case of reduce fat percentage, it is necessary to use compounds that are capable of simulating fat properties. The use of fat substitutes in white sauce will play an important role in producing a high-calorie product. Fat alternatives are mainly based on carbohydrate and protein. Proteins are ideal compounds for simulating fat properties in foods. The transglutaminase enzyme, a protein with a molecular weight of 37, 368 Daltons, contains 331 amino acids that are classified in the group of transferase enzymes (EC 2.3.3.13). It is used to modify the functional properties of proteins in various foods. The function of this enzyme is to bind glutamine amino acid from one protein and lysine amino acid from another protein without adverse effect on biological access of lysine and nutritional value of consequently protein.

Due to the unique use of transglutaminase enzyme in improving the quality of products, the aim of this study is to evaluate the effect of this enzyme on the production of low fat white sauce and evaluation of physical (thermal and physical stability), rheological (viscosity and shear stress) properties and thermal gravimeteric analysis (free and bonded water) are the product.

To make the sauces, first the flour was poured into the mixer with milkand after complete mixing (45 s) of microbial transglutaminase enzyme with activity 80 units/g was added gradually into the mixer and it was stirred well (one minute), then the butter was added to the mixture and stirring continued for 5 minutes and after emulsion formation and proper texture, the sauce samples were filled in glass containers. In the used treatments, the percentage of fat removal was equal to replacement percentage of milk and flour.The amount of fat reduction was calculated based on the amount of added butter. For this purpose, seven different treatments were produced with different amounts of fat (0, 25, 37.50 and 50 g) and enzyme (100 and 200 ppm). All tests were performed in 3 replications. Duncan test at 5% level was used to compare the mean of treatments. Data were analyzed using GraphPad Prism 5.0 software.

Minimum and maximum viscosity values were observed in treatments containing 100 and 200 ppm enzymes with 37.50 g fat. High concentrations of transglutaminase enzyme increase the degree of polymerization and and eventually the viscosity increase, compared to the control sample. In this case, the viscosity can increase up to 100 times. The maximum amount of shear stress (166.30 pa) was observed in the treatment containing 100 ppm enzyme with 37.50 g fat. The presence of the transglutaminase enzyme produces polymers with high molecular weightof protein monomers without altering their chemical properties, as a result, the viscosity increases. Reducing the amount of fat in the formulation reduces the shear stress in the final product. The reason for this decrease is attributable to decrease in the viscosity of the product with decrease in fat percentage. By increasing contact level of oil drop, the force of friction between the particles increases, which affects the viscosity. The highest amount of thermal stability (95.10%) and physical stability (95.91%) was obtained in treatments containing 200 ppm enzyme with 37.50 and 0.00 g fat. In thermal and physical stability, cause of increasing percentage of stability in all treatments compared to the control treatment can be attributed to the effect of the transglutaminase enzyme (Protein compound) in cross-linking between protein molecules and creating a coherent network lattice and increased friction that is prevent of phases separation. According to Stoke's law, with increasing viscosity ofcontinuous phase, speed of phase separation will be slower and the emulsion more stable, if the viscosity decreases, the particles move more and leaking water increases. The mechanism of the effect of transglutaminase enzyme on proteins is polymerization, which has led to changes in the hydrophobic molecules of the proteins. Therefore it effects on the functional properties of the enzyme, the solubility effect, gel formation, emulsification, foaming, viscosity and water holding capacity. The treatment containing 200 ppm enzyme with 37.50 g fat had the lowest amount (64.28%) free water. Treatment with 25 g fat containing 100 ppm transglutaminase enzyme had the highest amount of free water. Adding transglutaminase enzyme to foods increases the gel strengthandat the same time, the pores become smaller and texture become denser. More free water is trapped in the gel- like network. Like free water for each treatment, bonded water is reported. But in the 100 and 200 ppm treatments with 37.50 g fat and the 100 and 200 ppm treatments with the lowest fat content, the water content of the bonded water was significantly reduced. Compared to the control treatment, the bonded water decreased significantly. By reducing fat and increasing protein, the protein network is denser and able to bind more water in a given volume.

This study showed that, according to the microbial transglutaminase enzyme has plant origin, it has great potential for practical uses in industryand it can be suggested to sauce manufacturers, especially in the production of mixtures whose fat is reduced, such as formulation of low-calorie white sauce, with maintaining the desired properties.

Rosa canina fruit extract with its high content of bioactive compounds such as vitamin C, carotenoids, and polyphenolic compounds, can be used as a natural preservative in meat products. This study aimed to investigate the antimicrobial and antioxidant activity of Rosa canina fruit extract to improve durability at refrigerator temperature. For this purpose, ethanolic extract of Rosa canina fruit was prepared by microwave at three concentration levels (0.5%, 1%, and 2%) and added to chicken samples. An extract-free sample was considered as a control. All specimens were kept at 4°C for 10 days. Microbial properties including Total bacterial count, Escherichia coli, Staphylococcus coagulase-positive, and Salmonella, physicochemical properties including fat oxidation, free radical inhibition, methemoglobin absorption, pH, and volatile nitrogen during the first, fourth, seventh, and tenth days were tested. The results showed that Rosa canina Fruit extract significantly reduced the mean (P<0.05) in Total microbial load count, Staphylococcus and Escherichia coli bacteria compared to the control sample. Salmonella's search results were negative. The amount of fat oxidation, free radical inhibition, methemoglobin absorption, pH, and nitrogen volatility decreased significantly (P<0.05) in the treatments compared to the control sample. In this regard, the concentration of 2% (highest concentration) of the extract was introduced as the selected treatment. According to the results, Rosa canina fruit extract has a high potential to increase the shelf life of chicken meat kept at refrigerator temperature and as a suitable alternative for chemical preservatives will be able to be used for industrialization.

Pectin is a complex sugar soluble and it use widely as a gelling and stabilizing agent, texturizer and emulsifier in the food industry with increasing production and processing of fruits and vegetables, is created many byproducts. Pumpkin skin and cap, often discarded as waste, are a valuable source of pectin. Therefore, its use for pectin production, in addition to producing a valuable product, can be beneficial from the aspect of economically and environmentally and it also reduces problems related to exclusion of waste. The use of acidified hot water with mineral acids is a traditional and widely used method of pectin extraction. The use of mineral acids not only causes corrosion of equipment and apparatus, it also follow environmental damage. Also this method be time- consuming and it reduces the quality of produced pectin. Therefore, it is necessary to replace this method with a better and newer method that minimizes the problems arising from it. The use of microwave waves has been one of the new methods of extraction that recently, it has received the much attention of researchers. This method has many advantages compared to traditional methods such as shorter process time, lower consumed solvent, higher production efficiency, producing higher quality product and spend of lower cost. The use of microwaves is one of the new methods of effective extraction of certain compounds. This method has many advantages over traditional methods, including a shorter process time, less solvent consumption, higher production efficiency, higher quality product production and lower cost.

In this study, pectin was extracted from the skin and cap of pumpkin by microwave waves and then its yield and physicochemical properties were compared.

In this study, the cap and skin of pumpkin were cut and crushed and was exposed to sunlight for 4 days to dry against air flow. Then was grinded the dried cap and uniformity powder was made from it. The obtained powder in packed containers, keep away from moisture. Extraction of pectin from pumpkin skin and cap using microwave done at 80 and 90 °C, with power of 20 watt and times of 10, 15, 20 and 30 min, pH 1.5 and 2 and ratio of sample to solvent 20 and 30 % w/v. Determination of galacturonic acid content of extracted pectin by colorimetric method, degree of esterification by titration, emulsion properties, rheological properties using rotational viscometer and FTIR spectroscopy to determine the presence of functional groups (such as OH, C- O- H, C- O- C gropes) to confirm the quality of extracted pectin was performed on selected treatments with higher yield. The results were analyzed based on a completely random design by ANOVA and in binary comparisons of t tests. Data analysis was performed at 5% confidence level using software of SPSS 16.

The treatment obtained at constant power of 20 W, 90 °C for 30 minutes, 30 % w/v, was determined as theselected treatment, its extraction efficiency was 24.21 % in pumpkin skin and 3.24 % in cap. The extraction efficiency of pectin has been increased by increasing the temperature from 80 ℃ to 90. The extraction efficiency increased by increasing the extraction time, So that the highest extraction efficiency occurred in 30 minutes. The extraction efficiency for pH= 1.5 is more than a condition that was used of pH= 2. The extraction efficiency increased by increasing the ratio of solid to liquid from 20% to 30%. The percentage of galacturonic acid in pumpkin skin and cap was 38.04% and 46.6%, respectively. The cap pectin has a higher purity than the pumpkin skin pectin. According to the degree of obtained esterification for the samples, pumpkin pectin is a low ester group. The highest degree of esterification was in the extracted sample from pumpkin skin (44.3). Using higher temperature for extraction reduces the degree of esterification, this is due to the pectin de- esterification at high temperatures. What ever the pH of the extraction solution be lower, the resulting pectin will have a lower degree of esterification. Emulsion stability of pumpkin skin at 4 °C on first day and tenth day was 90.2% and 77.2%, respectively, indicating high emulsion stability, which indicates the high stability of the emulsion. But emulsion stability at 23 °C on the first day of the tenth day is 85.5% and 49.2% respectively, that indicates a decrease in emulsion stability at higher temperatures. The extracted pectin solution from the pumpkin is not different at different concentrations, so that pectin had newtonian behavior (flow index (n) equal 1) at four concentrations of 0.1, 0.5, 1 and 2% w/v and the viscosity remains constant with increasing shear rate. The obtained solution from cap pectin has a higher viscosity than obtained pectin from pumpkin skin. The reason for this viscosity difference can know presence of structures with higher molecular weight in the cap pectin. Because compounds with high molecular weight have more ability to absorb water and create viscosity. The suggested model in this study was the newtonian model because for all samples, R2 had a value above 0.9. That's mean, this model had the ability to predict 90% from changes in rheological traits related to the studied samples. FT- IR results showed that the peaks of extracted pectin from the cap and skin were different together. That can be concluded that the produced pectin from the pumpkin cap has different structure from the extracted pectin from the pumpkin skin. The cap pectin has structurally more similar to the standard pectin.

Therefore, from this kind of agricultural waste can use as a promising source in pectin production for provide the needs of the food industry.

Principles of food preservation means performing processes that protect food against spoilage agents. Food is spoiled by biological agents, chemical and physical reactions. Humans have always used a variety of storage methods to prevent food spoilage. Therefore, the ideal preservation method is a process that inactivates microorganisms and stops destructive reactions with minimal damage to the structure of the food. Chicken culture is one of the most important parts of the diet of the people of the world, especially Iran. Chicken meat has no trans fatty acids, while beef has about 4-5% and mutton has about 2% of trans acids. One of the important advantages of white meat over red meat. White meat is also a source of omega-3 fatty acids. Adults' need for vitamin B3 is met by daily consumption of 2 grams and children with 50 grams of chicken meat. Chicken meat can be used for low-income groups due to its cheaper price, higher quality and, of course, less saturated fat. Due to its highly perishable nature, many conditions and methods are used to preserve and reduce the risk of spoilage of chicken meat. New and appropriate methods are used today. In order to minimize the damage to food during storage until consumption, various packaging techniques have been introduced to the market. In this article, a review of new methods of meat preservation is discussed.

Today, pectin is widely used as gelling agent and stabilizer in the food industry. The present study, pectin extraction from dried powder of peel and cap of pumpkin was performed in two different acidc and water solvents method. Finally, the samples that showed the highest pectin yield in each extraction method was selected for further experiments. Then, galacturonic acid percentage, degree of estrification, emulsifier stability, emulsifier activity, viscosity and FT-IR spectroscopy were applied to selected methods. The highest yield in acidic solvent (pH=2.5) in cap treatment of pumpkin (23.03%) and water solvent (for 3 hours) in cap treatment of pumpkin (17%) in 90 °C, 90 minutes and solvent to dry matter ratio 1:30 ml/mg was determined. According to the results, The highest percentage of galactoronic acid in pectin extracted from the cap treatment was observed in solvent acidc. The highest amount of estrification degree , emulsifiers stability and activity in pectin extracted from the peel treatment was observed in solvent acidc. Pectin extracted from cap treatment showed higher viscosity than pectin peel treatment. The viscosity of all solutions was used in the shear rate (0.05-200 r(s-1)) constant, which indicates the flow index (n) equal to 1 and the Newtonian behavior of the solution.

Mayonnaise is a kind of oil emulsion in water that contains high levels of fat that cause cardiovascular disease in consumers. Therefore consumers tend to consume of low-fat mayonnaise. Therefore, in this study, the possibility of using nanoemulsions of Cordia myxal extract as fat substitute in mayonnaise was investigated. Fat was reduced in 25, 50, 75 and 100% in mayonnaise and it was replaced by 100 ppm and 400 ppm nanoemulsions of Cordia myxal extract. The results of the tests were analyzed by completely randomized design at the 5% probability level. The size of nanoemulsion droplets was determined as the mean 68.7 ± 38.3. The results showed that pH and acidity showed no significant difference between treated and control samples. Fat content in all samples was significantly lower than control, but moisture content and acidity of low-fat mayonnaise samples were significantly higher than control (P≤0.05). Physical and thermal stability of all samples was significantly higher than control. In the colorimetric test (∆E), all samples of low-fat mayonnaise had a significant increase compared to the control. In the sensory evaluation the highest score was given to the control sample in terms of overall acceptance, In terms of texture characteristics, the highest hardness and adhesiveness was observed in the sample that had a 25% decreased fat and contained 100 ppm  nanoemulsions of Cordia myxal extract. This study showed that nanoemulsions of Cordia myxal extract at levels of reduced fat (25% and 50%) by adding nanoemulsions of Cordia myxal extract at two levels of 100 and 400 ppm have good potential for use in formulation of low-fat mayonnaise as a fat substitute.

Kiwi (Actinidia chinensis planch or Actindia deliciosa) is a climbing vine with fuzzy edible fruit belonging to the actinidiacea family. The high levels of vitamin C, E and K, dietary fibers, phenols, flavonoids, and antioxidants present in the green meat of kiwi fruit can reduce the risk of different disorders such as cancer and cardiovascular disease. It also increases resistance to many other diseases. The aim of this study was to evaluate the possible effects of 15% kiwi powder on protein changes, degree of hydrolysis, peptide chain length, pH, cooking loss, and sensory evaluation of sheep meat to tender it. To prepare the meat for treatment, it was cut into 3 cm cubic pieces by a clean knife and immersed in kiwi powder mixture. It was subjected to different tests at time periods of 4, 12 and 24 hours. The control sample was untreated pure sheep meat pieces. The results were analyzed by SPSS software and paired-sample T Test. According to the findings, protein content and peptide chain length decreased significantly with time (p<0.05), while the degree of hydrolysis and cooking loss increased significantly (after 24h) (p<0.05). The highest general acceptance score was for the 24-hour treatment. By adding kiwi powder, based on the amount of actinidine enzyme present, the solubility level of meat proteins increases and its sensory and mechanical properties are improved.

Maple syrup is a natural sweetener that it can replace sucrose. This compound contains polyphenols, antioxidants, repair compounds of nerve cell, calcium, iron and other compounds that it can promote nutritional health and the Possibility to produce low calorie products. The main role of sugars in enhancing the product's desirability is related to their sweetening role, improving the creamy properties and helping to highlight the fruity aroma. With all the benefits that sucrose has as a natural sweetener, it's high consumption is not recommended because of its undesirable side effects. The purpose of this study has been to investigate the possibility of sugar substitution with maple syrup and its effect on physicochemical, rheological, microbial and sensory characteristics of ice cream. In this study maple syrup was used and reviewed at 0, 25, 50 and 75% levels as sugar substitute for ice cream production. Then physicochemical, rheological, microbial and sensory tests were performed. The results of the tests were analyzed on the basis of completely randomized design at 5% probability level. With increasing replacement percentage, the viscosity and hardness of treatments increased significantly (p <0.05). The amount of dry matter, volume increase, specific gravity, melting speed were reduced significantly. The results of sensory tests showed that replacement at 50% and 75% had a significant effect on overall acceptance compared to control, and replacement at 50% was selected as the most appropriate replacement level. According to there is in the country, possibility to operation from maple tree, therefore, from maple syrup alone or in combination with other sweeteners can be used in various food products and dairy desserts to sweeten, increase flavor, production of low-calorie and dietary products suitable for all ages.

Doogh is a dairy drink that has a special place among the drinks in the market. The two phases of this product during storage are a major problem due to the low pH and the accumulation of caseins.Therefore, in this study, the efficacy of microbial transglutaminase (at doses of 10, 15 and 20 ppm) and lipaseenzymes (at doses of 30, 45 and 60 ppm) in doogh stabilization and their effect on physicochemical, microbial, sensory and free fatty acids was investigated.To compare the mean of treatments, Duncan test was used at 5% probability level. Data analysis was done using SPSS software.The results showed that treatment with these enzymes improved the stability.The amount of unsaturated fatty acids in the control sample is higher than the treated samples.The results of sensory evaluation showed no significant difference between treated and control samples (p> 0.05). But overall acceptance by evaluators increased with increasing dosages of enzymes in doogh.

Ice cream is a frozen mixture prepared from milk, sweeteners, stabilizer, emulsifiers and materials generating scent and taste that due to various components in its structure, such as ice crystals and scattered air bubbles in the serum phase has various colloidal properties. Dairy products and ice cream have high nutritional values, which provide significant portion of nutritional needs, cause neutralization of free radicals, prevent cancer, and increase safety resistance in children. Despite its significant nutritional values, ice cream, due to the nutrient medium, is a good environment for the growth of microorganisms. Wild rose (Rosa canina L.) is one of the most important medicinal plants; its fruits contain valuable medicinal and nutritional compounds. The aim of producing ice cream with the fruit extract of wild rose is to use its nutritional and therapeutic properties and to evaluate the effect of the extract on the microbial contamination of the produced ice cream. Therefore, ice cream samples were prepared with the fruit extract of wild rose in 2 levels of 5% and 15%, and then viscosity, hardness, overran, drawing temperature, melting rate tests and microbial search were evaluated. The results were analyzed using SPSS software and Duncan test. By adding the extract, viscosity and hardness increased significantly (p<0/05), and overran and drawing temperature decreased significantly (p<0/05). Melting rates were not significantly different between samples (p<0/05). The numbers of microorganisms in produced ice cream from fruit extract of wild rose were significantly lower than the control sample (p<0/05). By substituting the milk with fruit extract of wild rose, the physicochemical, rheological and microbial pkroperties of the produced ice cream improved.

Gastrointestinal diseases are of great importance among human societies, especially in developing countries. One of these diseases is celiac disease. Celiac is a disease of small bowel that is created due to gluten consumption. In Iran, Celiac disease has high prevalence in the general population, especially in high-risk groups, such as patients with irritable bowel syndrome or type 1 diabetes. Celiac treatment is the exit of gluten from the food. Having chronic illness and a heavy diet in lifetime can cause a lot of damage in various areas of physical and mental health and quality of life. Today, in many countries, extensive studies are conducted in different fields related to this disease. Due to the lack of gluten-free meat products in Iran, this study aims to study and investigate thermal gravimeteric analysis (TGA) sausage of 55% red meat of gluten-free containing corn and pea flour with different percentages (8:2, 6:4, 4:6, 2:8) and 0.3% HPMC gum. The results were analyzed using SPSS software and Duncan test. Based on the results,the highest amount of protein (15.6%), was related to treatment 4 (8% pea flour + 2% corn flour + 0.3% HPMC gum) (P<0.05). In TGA, treatment control had the highest free water and treatment 4 (2% corn flour + 8% pea flour + 0.3% HPMC gum) had the highest first and second bonded water (P<0.05). Finally, treatment 4 (8% pea flour + 2% corn flour + 0.3% HPMC gum) was selected as the best formulation for increasing protein and free water reduction.

Iran has long history at producing wide variety of dairy products.Doogh is one of the traditional Iranian drinks which is obtained by mixing yogurt with water and a little salt. And among the drinks presentin the market has special place.The main problem of dough during storage is its two phasethatresults from low pH and caseins accumulation.Preparation of dough which has not been serumSeparation, is considered by researchers and industry.The transglutaminase enzyme has positive effect on the serum storage capacity and the strength of the food in the gel by creating crosslinking at the proteins.Therefore, in the present study, the effect of using the transglutaminase and lipase enzyme was studied in order to improve the rheological properties and durability of the dough. The transglutaminase enzyme in doses of 10, 15 and 20 ppm and lipase enzyme in doses of 30, 45 and 60 ppm were added to doughs with fat 1.5% and 3%and then, physicochemical, microbial, rheologyproperties, stability and microstructure were investigated. The results showed that treatment with these enzymes improved the stability. The treated samples has a particulate accumulation and casein clusters are more regular than the control sample. Added enzymes have changed the flow behavior of all treatments and their behavior led to a behavior non-Newtonian shear -thining. It also increased viscosity and decreased serum separationamount and two phase. This study showed that the combination of transglutaminase and lipase enzymes has a good potential for use in dough as a stabilizing and viscosity improvement factor.