shila berenjy

Plants are a rich source of phenolic and flavonoid compounds which are among the most important natural antioxidants. The aim of this study was to optimize the extraction of flavonoid, total phenolic, antioxidant, and antimicrobial compounds from Ganoderma (G) Lucidum by the maceration method. To do so, independent variables including temperature, extraction time, and type of solvent along with Box-Behnken Response Surface Methodology (RSM) were used. The results of single optimization of the independent variables showed the highest flavonoid content (15.19 mg/g) with 100% desirability at an extraction time of 48 h, the temperature of 60 °C by using ethanol solvent. The highest total phenolic content (16.96 mg/g) with 99.96% desirability was observed at an extraction time of 26 h, a temperature of 60 °C by using ethanol solvent. The highest amount of antioxidant compounds (3.03 mg/g) or the lowest IC50 value (mg/mL) with 100% desirability was found at an extraction time of 48 h at a temperature of 60 °C by using ethanol solvent. The results of simultaneous optimization of the extraction conditions by maceration method showed the highest flavonoid content (15.20 mg/g), total phenolic content (16.01 mg/g), and the lowest IC50 (3.03 mg/mL) with 98.157% desirability at extraction time of 48 h, the temperature of 60 °C using ethanol solvent. The highest mean Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of G. lucidum extract obtained by the maceration method were 2500 and 5000 μg/mL, respectively against Clostridium perfringens and Escherichia E. coli. The predicted optimized treatment had superior antimicrobial activity against Staphylococcus aureus with a non-growth halo (Zone of inhibition) diameter of 10.60 mm as compared to C. perfringens and E. coli. The results revealed that the G. lucidum extract obtained by the maceration method could be introduced as an antioxidant and antimicrobial source in marketable food products.

Cold plasma is a non-thermal technology and a suitable alternative to conventional thermal methods used in the food industry, which, with its antimicrobial properties, increases the shelf life of food products without negatively affecting their quality. The purpose of this research is to investigate the physicochemical, microbial and sensory properties of red grape juice pasteurized by cold plasma method (under plasma irradiation with voltage of 20, 40 and 60 kV for a period of 1, 2, 3 and 4 min and air gas) and compare it with thermal pasteurization (95°C for 5 seconds). The results showed that the effect of treatment on physicochemical properties (acidity, pH and Brix), bioactive compounds (anthocyanin, total phenol and vitamin C), color properties (components a*, b* and L*), microbial load (mold and yeast, aerobic bacteria and coliform) and sensory characteristics (taste, smell and overall acceptance) of red grape juice pasteurized by cold plasma method was significant (p≤0.05) so that with increasing amount voltage from 20 to 60 kv and time from 1 to 4 min, in grape juice pasteurized by cold plasma method, the amount of acidity, brix, color components a* and b* increased significantly (p≤0.05) and the amount pH, bioactive compounds (anthocyanin, total phenol and vitamin C), the amount of color of L* component, the amount of microbial load (mold and yeast, aerobic bacteria and coliform) decreased significantly (p≤0.05). Also, by increasing the time from 1 to 4 min, the smell score and overall acceptance decreased, and by increasing the voltage from 20 to 60 kV and the time from 1 to 4 min, the taste score decreased. Since the physicochemical, color, microbial and sensory changes of red grape juice pasteurized by cold plasma method in the conditions of 40 kv, 4 min time and air gas were less than thermal pasteurization method and more acceptable for consumption, it was introduced as a superior treatment.

Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.

Today, sodium benzoate and potassium sorbate are mainly used to control microbial contamination, mold and yeast, which have carcinogenic effects. The aim of this study was to evaluate the effect of chitosan (0.06 %w/w) and thyme extract (0.08 %w/w) separately and simultaneously (chitosan 0.03+thyme extract 0.04 %w/w) on physicochemical, microbial and sensory properties of French salad dressing and comparison with control samples (French sauce containing sodium benzoate + potassium sorbate and without preservative). The results showed that the addition of chitosan and thyme extract in comparison with the control sample had no significant effect on changes in pH, water activity and emulsion suspension during storage (p <0.05). Addition of chitosan and thyme extract showed a significant increase and decrease of L * index and a * index in comparison with the control sample and had no significant effect on the amount of b * index. The results of microbial tests showed that treatment with chitosan 0.03% + 0.04% thyme in both MIC and MBC concentrations had a good inhibitory effect on the growth of hetero fermentative lactic acid bacteria, Escherichia coli and mold and yeast at the end of the storage period, no growth was observed. The sample containing chitosan 0.03% + 0.04% thyme received the highest sensory evaluation score. The results of this study showed that the use of natural preservatives of chitosan and thyme extract can significantly reduce the consumption of chemical additives and this is a step in improving the health of the consumer community.

Due to the disadvantages of synthetic antioxidants, natural antioxidants have attracted more attention in recent years. Plants are a rich source of phenolic and flavonoid compounds among the most important natural antioxidants. Therefore, the objective of this study was to optimize the extraction of flavonoids, total phenols, antioxidant and antimicrobial compounds from Ganoderma (G) lucidum by ultrasonic pretreatment. To do so, independent variables including type of solvent (ethyl acetate, 50% ethanol, and 50% ethyl acetate), extraction time (6, 9, and 12 min), and ultrasonic power (150, 200, and 250 W) as well as Box-Behnken response surface methodology (RSM) were used. The results showed that the simultaneously optimized conditions for obtaining the maximum flavonoid content (14.3348 mg/g) and total phenolic content (24.6648 mg/g) and the lowest IC50 (2.3987 mg/mL) with 100% desirability included ultrasonic power of 250 W, ultrasonic time of 12 min and ethanol solvent. The highest mean minimum inhibitory concentration (MTC) and minimum bactericidal concentration (MBC) of G. lucidum extract obtained by ultrasonic pretreatment were 2500 and 5000 μg/ml, respectively, against Clostridium perfringens. Optimal treatment using ultrasonic pretreatment had superior antimicrobial activity against Staphylococcus aureus with the largest diameter of non-growth halo (zone of inhibition) (14.33 mm) compared to E. coli and C. perfringens. Therefore, ultrasound is a valuable method for extracting bioactive compounds of G. lucidum. The extracted natural antioxidants can be incorporated into the food formulations to replace synthetic antioxidants.

In recent years, adequate intake of vitamin D has become an important issue that has been the cause of the strong development of bone disease worldwide (Pearce & Cheetham, 2010; Clarke & Page, 2012). Bone softness is a progressive disease in childhood that results in bones softening and bending under body weight (Wharton & Bishop, 2003). Extensive studies have shown that high dietary calcium intake is associated with reduced risk of osteoporosis, hypertension, colon cancer, and renal stones (Singh & Muthukumarappan, 2008). The absorption of calcium in the blood takes the form of calcium ions from the intestinal wall. Increased calcium absorption is due to vitamin D, which is why calcium supplements usually contain vitamin D, so if you consume sources that contain these two substances, the calcium in them will be better absorbed. If there is a substance in the food called oxalate, its calcium absorption is reduced. The regulation of calcium levels in the body is caused by hormones secreted by the thyroid gland (Lau et al., 2000). Vitamin D3 is required to regulate the absorption of calcium and phosphorus from the diet and placement of bone in it. Inadequate calcium intake can also lead to bone softness in children and bone pain, muscle weakness and osteoporosis in adults. The daily requirement for vitamin D3 per adult is 10 micrograms or up to 2000 units per day. This is even higher in childhood and aging (Braegger et al., 2013; Glerup, 2000). Enriching popular foods among children and adolescents, such as snacks and confectionary products, can be a good solution to this problem. Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013).

For pastel production, 6 g of gelatin was first dissolved in bloom 260 in distilled water (twice the weight of gelatin) using a magnetic stirrer at 60 ° C in 12 g of water. Simultaneously, sugar syrup (boiling liquid glucose (35 g), sugar (35 g) in 20 ml of water and bubbling to 77-78) was prepared and after lowering the temperature, the gelatin solution was added and the resulting mixture was added to the water bath. Heat (70 °C) (Abbasi et al., 2011) and to reach pH 3± 0.25, citric acid (1.5 g), cherry color (0.03 g) and cherry essential oil (07 (0) g) was added with vitamin D3 (100, IU 100, 70, 40 g) and calcium (1000, 750, 500 g, 100 g / 100 g) and mixed gently to prevent air bubbles from entering . Calcium-free and vitamin D3 samples were used as controls. It should be noted that the calcium consumed was calcium carbonate and the vitamin D3 used in this study was powdered and water soluble. After mixing, the gelatin-sugar solution was poured into the mold with 40 × 5 3 3 mm dimensions and placed in the oven at 37 ° C for 24 hours at room temperature for 24 hours and then cooled to room temperature. The mold came out (Demars & Ziegler, 2001). Chemical tests (amount of brix, acidity and ash) and tissue properties (hardness, cohesiveness and chewiness) were evaluated on the first day, and tests of calcium and vitamin D3 stability and sensory properties (color, taste and odor, texture and acceptance overall) were evaluated at the first day of production, 30 and 60 days. In order to evaluate the quantitative and qualitative characteristics of the data with 10 treatments and 3 replications, one-way ANOVA was used and for comparing the mean of data, Duncan's test was used at 95% confidence level and the two-way ANOVA was used to evaluate the interaction of factors It turned out Minitab 16 software was used to analyze the statistical data and Excel software was used for drawing graphs.

The results showed that the type of treatment (different percentages of calcium and vitamin D3) had a significant effect on chemical properties (brix, acidity and ash content), tissue properties (hardness, cohesiveness and chewiness), calcium and vitamin D3 stability and sensory properties Color, taste and smell, texture and overall acceptance) was positive (p<0.05) while maintenance time had no significant effect (p>0.05). Also, there was a significant difference between control treatment and other treatments (p<0.05). Increasing the amount of calcium, the amount of brix, ash, acidity, tissue properties (hardness, cohesiveness and chewiness), calcium stability and sensory properties of the posterior tissue increased (p<0.05), while there was a significant difference between treatments (p<0.05). The amount of bricks in the present study was higher than the minimum standard of 2682 (80%) in all treatments. The amount of ash obtained in all treatments was lower than the maximum value of 2682 (0.5%) in all treatments. It should be noted that the amount of acidity in the present study was lower than the maximum value of 2682 (2.5%) in all treatments. As the amount of calcium increased due to the increase in calcium, tissue density increased and eventually resulted in increased chewing ability of pastel (Rezaee et al., 2011). There was no significant difference in vitamin D3 between treatments (p>0.05). With the increase in calcium content, the sensory properties of color decreased and there was a significant difference between treatments, while there was no significant difference between the samples with increasing vitamin D3 levels. With the increase of vitamin D3, vitamin D3 increased in Gummy candy, while there was no significant difference between treatments with increasing calcium. By increasing the amount of calcium and vitamin D3, the taste and odor scores and overall acceptance decreased. Treatments 10 (containing 100 mg/100 mg of calcium and 100IU/100mg of vitamin D3) were identified as superior treatments for acidity, ash, brix, vitamin D3 and calcium stability and sensory evaluation (overall acceptance).

According to the results of this study calcium in 1000 mg / 100g and vitamin D in 100 mg IU / 100mg can be used in pastill formulation without adverse effect on sensory properties (general acceptance).

Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. In this study, the effect of replacement purslane oil (0.5 %, 1.5 %, 2 %) and Flaxseed Oil (0.5 %, 1.5 %, 2 %) to yoghurt on some physicochemical and sensory properties were investigated. The enriched yogurt was examined for after production days at 4°C. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The results physicochemical showed that the effect of Purslane and flaxseeds oil in during storage pH decreased; however, the acidity, dry matter and synergies of all samples increased significant (p≤0.05). While crude fat content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand, oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher peroxide values than control sample (p≤0.05). The evaluation of sensory properties yogurt treatments showed Purslane and flaxseeds (except in 1.5 and 2 percent substitution) had the sensory properties no significant effect. The evaluation showed that treatment containing 0.5% Purslane Oil was introduced as the best treatment and had the highest level of acceptance was for consumers.

Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative properties for physicochemical rheological and sensorial characteristics of Low-calorie milk chocolate were investigated. Increased isomalt and stevia contents had no significant (p≤0.05) effect on fat, water activity, acidity, and color indexes L*, a*, b*, while they had significant (p≤0.05) effect on moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.

In this study, production of fermented functional beverage based on the mixture of carrot, beet and apple juices using the Lactobacillus casei was carried out. Factors of consumption of reduction sugars, brix and bacterial growth were examined after fermentation and during the storage for 28 days and at 4˚C. To produce probiotic fermented mixture of Carrot, Beet and apple juices and Lactobacillus casei suspension with initial concentration of about 1.5x107 , 1.5x106 cfu/ml was prepared and added to the mixture of juices to the amount of 20, 30 and 40% , respectively. The fermentation process was completed during 48 hours and at 37 ˚C. Data analysis was conducted using the multiplied Duncan test including 6 test treatments and 1 control treatment and was repeated 3 times. During the fermentation process within all of the treatments, the number of probiotic bacteria increased due to the usage of sugar and nutrients inside the juice while sugars and brix levels decreased. The results revealed that the sample of A3B1 with concentration of 40% and 1.5x106 cfu/ml of Lactobacillus casei was considered as the best treatment which had the maximum rate of cell viability during 4 weeks of storage at 4 ˚C. In the sensory evaluation that was conducted by the examiners after the first and the forth weeks at 4˚C, control treatment had the highest score and A3B1 treatment had the lowest score with concentration of 40% and the 106 cfu/ml of probiotic bacteria.

The aim of this study was to investigate the relation between overweight and obesity among adolescent students and age of menarche. In a cross-sectional study 399 urban adolescent girls aged 11-14 years old were selected from schools of Kermanshah city in Iran. Anthropometric examinations including, triceps skin fold (TSF), mid arm circumference (MAC), body fat percentage (BF %), were measured and information on age of menarch and student’s demographics were collected. The results showed that age, body mass index (BMI) and menarche age were:12.63+1.01 year, 17.71+2.94 kg/m2 and 12.16+1.18 year respectively. Prevalence of overweight in respondents was 23.2%, however; prevalence of obesity was 23.2% for 11 years old, 22.4% for12 years olds, 24% of 13 years old and 23.5% of 14 years old. There was a reverse relation between BMI and age of menarche, however; it was not significant (p>0.1). This study suggests a high prevalence of obesity and relation between BMI and anthropometric parameters in adolesent girls.