جستجوی مقالات مرتبط با کلیدواژه « خواص آنتی اکسیدانی » در نشریات گروه « صنایع غذایی »

The purpose of this study was to compare the efficacy of citrus peel phenolic compounds extracted using carboxylated multi-walled carbon nanotubes (MWCNT–COOH) with common synthetic antioxidants [butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT)] in stabilizing sunflower oil (SO) during frying (180 ± 5 °C, 24 h). To evaluate the antioxidant activity of these compounds, total phenolic, and flavonoid contents, reducing power, ABTS scavenging activity, β-carotene bleaching ability, and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured. Extracts were combined at various concentrations (100-1000 ppm) with SO, and both synthetic antioxidants were standardized at 200 ppm. Thermal-oxidative stability was investigated by assessing the change in peroxide value (PV), color, free fatty acid (FFA) content, conjugated diene value (CDV), and thiobarbituric acid (TBA). Bitter orange peel extract (BPE) displayed a higher content of phenolic compounds and antioxidant activity. At 1000 ppm, it showed a lower FFA content, PV, TBA, and CDV. It can be used as an alternative to synthetic antioxidants. As a result, citrus peel phenolic compounds extracted with MWCNT–COOH can be used as preservatives in frying oils.

The use of plastic packaging to cover food faces many challenges due to reasons such as non-degradation and migration of toxic chemicals such as bisphenol A, alkylphenol, octylphenol, phthalates, lead, etc. Therefore, other coatings have been focused in the food industry, which can be called edible composite films, which are considered as one of the basic ways to control the physiological, microbial and physicochemical changes of food. Films containing gelatin have good mechanical resistance and this substance can be used in the production of edible film due to its gelling properties (the presence of proline and hydroxyproline amino acids). Gelatin can form an edible layer to protect against desiccation, light and oxygen. However, gelatin films have relatively poor mechanical properties and water resistance. Adding compounds including plant essential oils is one of the ways to improve the physicochemical properties of gelatin layers to strengthen their structure. However, gelatin film has poor antimicrobial and antioxidant properties and is therefore not suitable for packaging perishable food and meat products.The use of plant essential oils in biodegradable films improves the antimicrobial, antioxidant and permeability effects of hydrophilic films. On the other hand, the combination of essential oils with films reduces the loss of volatile compounds of essential oils during storage, so the essential oil remains in a high concentration and for a longer time on the surface of the food product.In order to reduce the consumption of antibiotics, chemical additives and preservatives, natural antimicrobial substances can be used in the composition of these packages. In recent years, in research related to the production and evaluation of edible films, plant essential oils such as clove, cinnamon, ginger, and basil essential oils have received much attention for microbial protection, delaying chemical and microbial spoilage, and reducing food waste. In general, essential oils are volatile natural compounds that are secondary metabolites of GRAS-listed plants. The essential oils obtained from different plants have extensive antioxidant properties, which are related to the presence of hydrogen-containing groups in their chemical structure. Common sage (Salvia officinalis) is a perennial and herbaceous plant, with straight roots and many branches, and has the highest amount of volatile compounds, including camphor, alpha and beta thujone. Among the spices, sage is often used in pharmaceuticals as a spice that has an essential oil with good antimicrobial and antioxidant properties. The purpose of this research is to investigate the antioxidant properties of sage essential oil in the production of gelatin film with sage essential oil.In recent years, many studies have been conducted on natural preservatives. Researchers have demonstrated the use of plant essential oils to protect all types of food against spoilage and disease causing microorganisms. The name salvia is derived from the Latin word meaning to heal. This plant has received special attention since ancient times, it is the most valuable medicinal type of dark mint and has important therapeutic properties. Sage is used in traditional medicine as an effective medicine to treat the effects of insect bites, anti-poison and tonic to strengthen the soul, body and prolong life and as a tonic, anti-rheumatic and chronic pain reliever, antimicrobial, anti-bloating and pain reliever. In terms of its chemical composition, sage leaves contain volatile essential oil, saponin and a bitter substance called picrosalvin with the property of facilitating digestion, diuretic, astringent and stopping the growth of bacteria and organic acids. Sage essential oil is amber and is very rich in terms of camphor content, and the amount of essential oil and the amount of cineole in the essential oil is the highest during the flowering and opening of the flower. The amount of cineole in the essential oil is about 25% in the essential oil of fresh dried branches. In the Middle Ages, sages of traditional European medicine used sage to treat constipation, cholera, colds and gout diseases, chronic rheumatism, Alzheimer's, liver disorders, epilepsy, nervous vertigo and paralysis, and to strengthen muscles. So far, several species of the genus Salvia, for example S. sclarea, S. hypoleuca, S. officinalis, S. syriaca, have been studied and identified and researched. Almost all types of sage are used in traditional medicine. Since ancient times, the leaves of the sclera plant have been used as a tonic and anticonvulsant. The conducted research considers the presence of some compounds in the essential oil of these plants, such as thujone, cineol and camphene, to be responsible for the antimicrobial, antioxidant and possibly anti-cancer properties of sage.

The tests performed in this research include physical and chemical tests (solubility, water vapor permeability, thickness and turbidity), mechanical tests (elongation to breaking point, tensile strength and Young's model), measurement of antioxidant property and antimicrobial activity. All experiments were performed in three replicates (3 subjects) in a completely randomized design. One-way analysis of variance (ANOVA) and average comparison of data were performed based on Tukey's test using Minitab18 software at a confidence level of 95%.

In this research, all mechanical parameters were significant (p<0.05) and the highest amount of tensile strength, elongation at break point and Young's model in the treatment was 2.5%. In the treatments of the films, the lowest solubility and permeability were observed in concentrations of 3.75% and 2.5% of essential oil, respectively. In the experiment, the turbidity of the 2.5% and 3.75% treatments was not significant (p > 0.05) and at the concentration of 1.25% essential oil, it had the highest value and thickness of 0.05 mm. The addition of plant essential oils was also significant on the antioxidant properties of edible films (p<0.05). Antimicrobial activity of the film was measured by disk diffusion method. In this experiment, the largest inhibition zone diameter in the concentration of 3.75% essential oil was related to Staphylococcus aureus with the average inhibition zone diameter of 11.11 mm. The average inhibition zone diameter for Pseudomonas aeruginosa and Escherichia coli was reported as 8.27 mm and 4.45 mm, respectively.

The results of this research showed that adding sage essential oil with a concentration of 3.75% to the gelatin film, in addition to preventing the growth and proliferation of bacteria, has enough power to increase the shelf life of perishable

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

Licorice is one of the most important medicinal plants that has been considered by the pharmaceutical, food and even tobacco industries due to its important medicinal and nutritional compounds in its roots and rhizomes. The aim of this study was to evaluate the antioxidant and antibacterial properties of licorice root extract in liquid chocolate. After extracting the extract, antioxidant activity was evaluated by free radical scavenging activity tests. The antimicrobial effect of the extract on the growth of Staphylococcus aureus and Escherichia coli was investigated by well diffusion method and the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration were determined. To control the growth of microorganisms, licorice extract was used in concentrations of 0.5% and 1% in liquid chocolate formulation. Samples containing the extract along with the control sample were exposed to 30 ℃ temperature and microbial growths were examined at 1, 15 and 30 days after treatments. Sensory evaluation of the samples was also performed. The results showed that licorice extract has high antioxidant properties. Minimum Inhibitory Concentration and the Minimum Bactericidal Concentration were observed on Staphylococcus aureus 19.53 μg/ml, 39.6 μg/ml and on Escherichia coli 156.25 μg/ml and 312.50 μg/ml, respectively. The results of microbial test showed that the use of licorice extract increases the shelf life of liquid chocolate for 30 days. Adding licorice extract up to 1% in liquid chocolate formulation increases overall acceptance in sensory evaluation. In general, the use of 1% licorice extract in liquid chocolate formulation can increase its shelf life and improve its sensory properties.

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

In this study, the effect of adding different amounts of honey bee pollen (0, 3, 6, 9, 12 and 15%) on quality characteristics, bioactive compounds and shelf life of corn starch-based gluten-free cakes was investigated. The results showed that the amount of phenolic and flavonoid compounds as well as antioxidant activity of the samples increased significantly (p < 0.05) with increasing the percentage of bee pollen. The phenolic compounds were increased from 2.79 to 11.83 mg GAE g-1, free radical scavenging power was increased from 17.8 to 25.8%, and flavonoid compounds were increased from 0.316 to 0.450 mg RUE g-1 in cakes enriched with highest percent of bee pollen incorporation. Cake crumb firmness was decreased in cakses stored at ambient temperature with increasing bee pollen percentage upon staorge time. The highest and lowest firmness values on day 14 were related to 15% and 3% treatments with 0.16 and 0.20 N, respectively. However, storage inside refrigerator caused the cake samples to harden with increasing pollen percentage upon storage time, and the highest firmness value of 0.23 N was obtained on day 14 for 15% sample. Increasing the amount of bee pollen to 15% decreased the brightness index (L) from 61.6 to 50.0, the redness index (a) from -7.00 to -2.33, and the yellowness index (b) from 39 to 48. Incorporating bee pollen significantly increased the shelf life of samples in the case of resistance to mold apperance. The control and 15% cake samples had the lowest and highest resistance to mold growth, respectively.

Date seed is considered as one of the most important wastes in the date processing industry which despite its high nutritional value, it is usually disposed of. This results in environmental contamination that require high cost to resolve. On the other hand, waste valorization in the food industry is important both in terms of environmental and economic benefits. Studies indicated that date seeds have a high nutritional value and could be considered as a good source of bioactive compounds (Platat, Habib, AL Maqbali, Jaber, & Ibrahim, 2014). The amount of dietary fiber in different types of date seeds varies between 20 to 80% w/w (Al-Juhaimi et al., 2018). Date seeds also contain 5.9-9.9% w/w protein (Bouaziz et al., 2008) and 5-13 w/w oil (Nehdi et al., 2010). The antioxidant properties of date seeds are also derived from its components such as vitamin E, beta-carotene and phenolic compounds. Thus, date seeds have the potential to be used as an ingredient in other foods, directly or indirectly (Al-Farsi et al., 2007). One of the relatively inexpensive ways to added value on date seed is to prepare a beverage from roasted date seed powder. The roasting process enhances the flavor of the brew, increases the shelf life of the product. It is hypothesized that roasting can lead to an alternative product for those who want to enjoy a somewhat coffee-like brew without caffeine (Fikry et al., 2019; Ghnimi, Almansoori, Jobe, Hassan, & Kamal, 2015). However, as it has been reported in terms of coffee, method of brewing and bean varieties can make a difference in the antioxidant properties of the final product (Vignoli, Bassoli, & Benassi, 2011). As a result, in this study, the effect of variety and method of preparation on the antioxidant properties of beverage obtained from roasted date seeds was investigated, which has not been mentioned so far. For this purpose, two types of date seed (Shahani and Mazafati) were used to prepare espresso, boiled and filtered brews and the results were compared with respective arabica coffee brews

Arabica coffee (Coffea arabica) and two types of Shahani and Mazafati dates were purchased from local stores in Mashhad, Iran. Three types of coffee brews including espresso, boiled and filtered brew were prepared. In this study, the antioxidant properties, phenolic and flavonoid content, caffeine, melanoidin, color parameters and pH of brews (espresso, boiled and filtered) were studied.

The phenolic content in Mazafati and Shahani and arabica coffee brews were in the range of 37-102, 41-194 and 52-328 mg/100 mL, respectively. The method of preparation also has a significant effect on the extraction of phenolic compounds, as the content of phenolic compounds in coffee increased from 52.94 prepared via the filter method to 328.33 mg in 100 ml of espresso coffee. In the present study, the total flavonoid content in Mazafati, Shahani and arabica coffee brews were 11-30, 14-68 and 32-200 mg/100 ml of beverage, respectively. The decrease in the content of phenolic as well as flavonoid content in date seed beverages can be attributed to both the lower amount of these compounds in the powders and the lower rate of their extraction. The results of Olechno et al. (2020) indicate a significant effect of the preparation method on various phenolic compounds content in coffee. The reducing power of Fe+3 in beverages obtained from Shahani date seed was almost twice that of found in Mazafati date seed. However, in all beverages, the highest reducing power of Fe+3 was found in espresso coffee (32.13 mmol Fe+2/L). Besides, the free radical scavenging power of DPPH in date seed brews were close to arabica coffee as the values in the date seeds of Shahani, Mazafati and arabica coffee (depending on the type of beverage) varied in the range of 2.66-8.79, 2.79-14.6 and 2.13-13.95 mmol Trolox/L, respectively. The results show a negligible amount of caffeine in the date seed brews as the amount of caffeine in these samples, regardless of the method of preparation, were 0.26-2.82 and 0.3-3.1 mg/100 ml, respectively. While caffeine content in coffee (regardless of preparation method) ranged from 36.90 to 75.24 mg per 100 ml of brew. The amount of melanoidins in Arabica coffee was significantly higher than those found in date seeds. This difference in melanoidins level can be seen in a variety of preparation methods. Espresso and boiled coffee brews had the highest amount of melanoidins in an insignificant manner (p>0.05). This trend was also observed in brews prepared from date seeds. The method of preparation had a significant effect on pH (p<0.05). The pH value in brews prepared from arabica coffee and Shahani date seed were as follows: filter> espresso> boiled and in Mazafati brews was as follows: espresso> filtered> boiled. Regarding color parameters, Shahani and Mazafati date seed brews were almost similar and indicated more L* than coffee brew. This proved that date seed brews are lighter than coffee brews. In general, the highest amount of L* (82.35) was observed in Shahani date seed brew prepared by filter method and the lowest amount (20.02) was observed in arabica coffee prepared by espresso method. Parameter b* indicates the range of yellow (+) to blue (-) and its value in beverages prepared from Shahani and Mazafati brews (27-37) was more than coffee drinks (17-25).

In general, although roasted date seeds brews had less antioxidant properties than arabica coffee brews, the results showed the presence of relatively moderate amounts of these compounds in date seed beverages provide high potential of use this drink in the future as healthy beverage. In addition, due to the absence of caffeine, these brews can be considered as a good option for people who are sensitive to caffeine.

In the present study, the effect of drying methods on the bioactive compounds of the two salvia spieces,Salviaofficinalis  andsalvia nemorosa,was investigated. The experiment was performed as a factorial experiment with two factors in a randomized complete block design with three replications. The first factor was two species of salvia and the second factor was drying method in 4 levels of shade drying for 144 hours, drying under the sun irradiation for 78 hours and drying in oven at 40 and 70°C for 37 and 6 hours, respectively. With concidering two levels for the first factor and four levels for the second factor, 8 treatments were studied in the experiment. The results showed that the highest extract yield (11%) was obtained from samples which dried in the oven with 70°C and in both species with a higher rate inS.nemorosa. The percentage of weight loss was not affected by drying methods but it affected by species andS.officinalis had the highest weight loss compared to another specie. High value of total phenolic compounds, total flavonoids, total tannin and antioxidant properties of two speiceswere found in samples dried in shade, and the lowest value of these traits were recorded in plants which dried in the oven at 70°C. High contents of phenolic acids including chlorogenic acid, caffeic acid, rosmarinic acid and salvainolic acidwere recorded  in both species which dried at shade condition and the lowest amount were found in samples dried in oven at 70°C. Also, salvainolicacid and rosmarinic acid was recorded at high level of phenolic acids in samples dried at shad condition.By comparing breeded (S. officinalis) and native species (S. nemorosa), it was found that the native species can have outstanding features for domestication, improvement and further research.

Following the concerns created in the field of using synthetic preservatives in various foods, it seems necessary to pay attention to natural compounds with preservative properties. Phycocyanin extracted from spirulina microalgae is one of these compounds. The aim of the present study was to extract (using enzymatic method) and nanoencapsulation of this pigment with maltodextrin-sodium caseinate combination coating and evaluate the antioxidant and antibacterial activity (against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Yersinia ruckeri and Streptococcus iniae) of nanocapsules in comparison with pure phycocyanin. The results showed that with increasing the concentration of phycocyanin (in both pure and nanoencapsulated forms), the antioxidant and antibacterial activity of the treatments increased significantly (p<0.05). Comparison of the properties of the treatments on days 0 and 60 (stored at -18°C) showed that the antioxidant and antibacterial activity of pure phycocyanin was significantly reduced over time (p<0.05). But the nanoencapsulation technique prevents the mentioned properties from changing and helps to preserve them. Among gram-positive bacteria, Listeria monocytogenes was more sensitive than the other two bacteria and all concentrations used had an inhibitory effect on this bacteri. Staphylococcus aureus was resistant to two concentrations of 2.5 and 5 μg/ml and Streptococcus iniae to three concentrations of 2.5, 5 and 10 μg/ml. Among the two gram-negative bacteria, Yersinia ruckeri was more sensitive and the concentrations used, with the exception of concentrations of 2.5 and 5 μg/ml, had an inhibitory effect on both bacteria. According to the results of the dilution method, for the studied bacteria, the MIC range was between 50-500 and the MBC between 100-500 μg/ml. Also, the lowest MIC was recorded for Listeria monocytogenes and the highest MBC was recorded for Streptococcus iniae. It can be concluded from this research that first, pure phycocyanin has antioxidant and antibacterial activity; second, nanoencapsulation of this pigment with combined coating of maltodextrin-sodium caseinate improves these properties and their stability during the storage period.

Damask rose ( Rosa Damascena Mill.) belongs to the genus Rosaceae. Its extract contains several active ingredients that have antioxidant and anti-radical properties. Different extraction methods affect the extraction efficiency and antioxidant activity of the extract. This study investigates the impact of solvent and ultrasound-assisted extraction methods on yield, the contents of phenolic compounds, and antioxidant properties of the extracts. The highest (36.3%) extraction yield were obtained at the ultrasonic- assisted extraction at 100w amplitude, during 10 minutes. Extraction method had a significant effect (P<0.05) on the total content of phenolic compounds of the extract. The highest level of phenolic compounds was observed in the ultrasound-assisted extraction at sonic power of 100 w and sonication time of 30 min (568.3 mg Gallic acid per gram of extract). The analysis of variances (ANOVA) was performed utilizing SPSS software. The findings showed that extraction method had no significant impact (P<0.05) on DPPH free radical scavenging activity. However, there was a significant difference (P<0/05) between the antioxidant activities extracts obtained from both maceration and ultrasound-assisted methods. In addition, with increasing time, ferric reducing antioxidant potential (FRAP) values and antioxidant activity of the extracts increased and there was a significant difference between the antioxidant activity of the extracts. While the highest anthocyanin compounds content were extracted by the ultrasound-assisted method (125.06 mg/g extract), the lowest extracted anthocyanin compounds content were observed for the maceration method (68.3 mg/g extract).

Collagen is the most abundant protein of animal origin and the most important compound in the connective tissue which is widely used in the food and beverage industry. In addition, recent research has demonstrated the functional, beneficial, and potential properties of collagen extracted from aquatic wastes as nutraceuticals and for delivery systems of sensitive bioactive compounds. Therefore, the aim of this research was considered to study the structural charachters, antioxidant and functional properties of collagen and collagen hydrolysate extracted from the skin of common grouper (Epinephelus coicoides). In the present experimental study, the collagen sample was extracted by acid and enzymatic method and structural characters were studied by Fourier-transform infrared (FTIR) spectroscopy, Scanning Electron Microscope (SEM) and polyacrylamide gel electrophoresis (SDS-PAGE). DPPH radical scavenging, reducing Power and foam producing capacity also assessed.The results of Scanning Electron Microscope confirmed schistose structure, filamentus network, secondary and third structure, and the good interconnection and uniform porus matrix was noticed. The typical characters for type I collagen, including five peaks (amide A, amide B, amide I, amide II and amide III are observed in the spectrogram of collagen and collagen hydrolysate, also the preserved triple-helical structure were comfirmed. The results of the functional properties and antioxidant activity of collagen from orange-spotted grouper skin also showed that with increasing the concentration, reducing power and DPPH radical scavenging ability increased. Comparing collagen and hydrolyzed sample, the foam producing capacity was proved just for collagen. Finally, it can be said that collagen and hydrolyzed collagen extracted from the skin of orange-spotted grouper with suitable antioxidant properties, and appropriate functional properties can be mass-produced as a bioactive compound and as emulsifier may be used in the food industry and in the production of Functional foods.

The use of natural dyes in foods enhances the quality, efficiency and sensory properties of the product and also, they are associated with anti-inflammatory and anti-cancer effects and therefore they play an important role in human health. Chlorophyll is used as a natural pigment in a variety of foods. The aim of this study was extraction of chlorophyll from Persian clover ( Trifolium resupinatum L.) using enzyme method and evaluation its antioxidant and antibacterial properties. Antioxidant activity of chlorophyll extracted from Persian clover was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP) and antibacterial effects against different microorganisms was also carried out using agar disk diffusion and microdilution (MIC and MBC) methods. The results showed that the concentration of chlorophyll a was almost twice of chlorophyll b and higher concentrations of chlorophyll had higher antioxidant activity in DPPH and ABTS free radicals scavenging and FRAP (p>0.05). Antibacterial effects of chlorophyll at concentrations of 20, 40, 60 and 100 μM were different, with bacterial resistance in Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus > Listeria monocytogenes ( P<0.05) in agar disk diffusion and Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus = Listeria monocytogenes in microdilution respectively. Based on the results and the antioxidant and antibacterial effects of chlorophyll at higher concentrations, it can be used as a biocolorant in food and pharmaceuticals. However, further tests are needed to obtain further results.

In the present study, the white fish (Rutilus kutum) viscera protein was hydrolyzed by the application of different concentrations of 0.5, 1, 1.5% Alcalase and Trypsin. Chemical composition, functional properties and antioxidant activities of fish hydrolysate was then analyzed. Results of this research indicated that the fish protein hydrolysates (FPH) contain high protein content. The maximum amount of soluble protein and protein recovery was seen in hydrolyzed protein produced by 0.5 % Alcalase (76.87, 46.87%). According to the results, highest degree of hydrolysis (33.1%) was observed for 1.5 % Alcalase. The maximum rate of water holding capacity was seen in the FPH produced by 1.5% Alcalase (84.83%) and increased significantly with increasing enzyme concentration (P < 0.05). The FPHs at different concentrations showed good antioxidant properties. The highest antioxidant properties and reduction capacity were obtained by using 0.5% Alcalase (76.9, 0.8%). Good foaming and emulsifying properties were observed for fish protein hydrolysates. The current research suggested that the hydrolyzed protein from Caspian white fish viscera can be a good source of protein with high antioxidant and functional activity, that can perform acceptable emulsifying and foaming properties in food formulations.

Moringa oleifera is known as a rich and cost-effective source of phytochemical compounds and has many applications in industry, water treatment, pharmacy and biofuels The leaves of Moringa oleifera were introduced by the Taiwan Plant Center as one of the 120 food species studied as the plant with the highest nutritional content. In this study, the effect of different extraction methods such as Maceration and Soxhlet on phenolic content, flavonoid content and antioxidant properties, The effect of these extracts on A549 lung cancer cells was also evaluated by MTT assay. This plant was studied. According to the results obtained from the leaves of Moringa oleifera, the highest extraction efficiency was related to Soxhlet extraction. The highest phenolic and flavonoid content was related to Maceration extraction method. The results of studying the antioxidant properties of the extract showed that most of the antioxidant properties were related to the extract obtained by Soxhlet method. MTT test showed that among the various extracts, the lowest IC50 was related to the extract extracted by Soxhlet method. This study shows that Moringa oleifera leaves are a good nutritional source.

In this study, biodegradable packaging based on gelatin biopolymer (at a concentration of 3% w/w) containing nanoparticles of titanium dioxide (at a concentration of 1% w/w) and saffron extract (at a concentration of 2% v) by evaporation method was synthesized. In this study, physical properties (thickness, transparency, moisture content, solubility and water vapor permeability), mechanical, antimicrobial and antioxidant properties, structural and transparency properties of films were investigated. After analyzing the data, the results showed that the effect of saffron extract and titanium dioxide nanoparticles on all the studied properties was significant (P <0.05). Addition of titanium dioxide nanoparticles and saffron extract increased the thickness, improved the mechanical properties and reduced the moisture content, water vapor permeability, transparency, and solubility. Also, nanocomposite films containing titanium dioxide nanoparticles and saffron extract showed antioxidant properties (% 80%) and acceptable antimicrobial effects, especially against gram-positive Staphylococcus aureus bacteria. According to the results of this study, this type of packaging can be suggested as a suitable alternative to synthetic packaging.

In the present study, the antioxidant properties of different molecular weight fractions and different concentrations of protein hydrolysate from Common carp (Cyprinus carpio) head were investigated. Fish heads were hydrolyzed by Alcalase enzyme (1% v/w) at 55˚C and pH 8 during 180 min. The supernatant was fractionated to three different molecular weight fractions of <3, between 3 and 10 and >10 KDa by ultrafiltration. The results showed a significant difference between DPPH radical scavenging activity of the different molecular weight fractions, and the highest and the lowest values ​​were observed in the fractions of 3-10 and less than 3 KDa, respectively (p <0.05). The fraction with molecular weight of 3-10 KDa showed the lowest IC50 (1.15±0.015 mg/ml) for DPPH scavenging activity.  As the concentration increased, ferric ion reducing power of all molecular weight fractions were increased, and the highest value was observed in the molecular weight of more than 10 kDa (p <0.05). Significant differences of ABTS radical scavenging activity were observed between the different molecular weight fractions at all concentrations, and the highest and the lowest values ​​were observed in the molecular weight fractions of 3-10 and less than 3 kDa, respectively (p <0.05). The molecular weight fraction of 3-10 kDa, exhibited the lowest IC50 value for ABTS radical scavenging activity (1.1±0.01 mg/ml). In general, according to the positive function of Common carp head protein hydrolysate at different concentrations and different molecular weights on DPPH and ABTS radical scavenging activity and ferric ion reducing power, it can be stated that this protein hydrolysate can be considered as a natural antioxidant for use in the food industry or animal, poultry and aquatic feed.

Apple is one of the most valuable fruits which is produced and consumed throughout Iran. Fruit processing especially production of dried slices can be considered as a way to increase the value of apples and to prevent wastes. Producing apple slices with proper color and texture has always been one of the goals of producers in this field. In recent years, use of plant extracts has been the interest of many researchers in order to increase the shelf-life of agricultural products. In this study, the effect of grape pomace extracts (0، 100، 200، 300 and 400 ppm) on the phenolic content, antioxidant activity and color of apple slices dried at 47°C in Industrial dryer, 50°C and 60°C in oven were investigated. The results showed, the highest DPPH radical scavenging activity (85.97%), Fe reducing power (1.87 absorbance at wavelength of 700 nm) and phenolic content (245/87 mg of gallic acid equivalents in 100 g of dry matter) were achieved using 400 ppm concentration of grape pomace extracts. Also, the highest sensory score of dried apple slices were achieved at 300 ppm concentration of grape pomace extracts. In general, the results of this study indicated that the effect of Grape pomace extracts on the quality of apple dried slices was significantly positive. Concentration of 300 ppm of grape pulp extract has positive effect on the amount of phenolic complex and antioxidant properties of apple slices and its does not affect its taste.

Regarding the antioxidant properties of Adiantum capillus-veneris, identification of phytochemical compounds, extraction of phenolic compounds, and determination of inhibitory activity of free radicals of this plant seem necessary. Therefore, in this study, the structure of fatty acids, tocopherols, sterols, and phenols was identified. Then, the effect of methanol and ethanol solvents on extraction of polyphenolic compounds and antioxidant activity of Adiantum capillus-veneris leaf extract were investigated. The results of identification of the chemical compounds of the extract showed that palmitic acid was the predominant saturated fatty acid, gamma and beta tocopherols were the most abundant tocopherols, cytosterol the most abundant sterol, and syringic acid and hydroxytyrosol the main phenol of the leaf extract. Measurement of phenolic compounds showed that by increasing the concentration of extract up to 1000 ppm, the amount of polyphenolic extracted in methanol and ethanol solvents increased to 240.65 and 142.4 mg GA/g, respectively, but the extraction percentage of these antioxidants by methanol was significantly higher than ethanol. In the next step, the inhibitory activity of free radicals was measured at different concentrations of methanol and ethanol and compared with the synthetic antioxidant BHT at 200 ppm; it was found that increasing the antioxidant properties of methanolic and ethanolic extracts depend on concentration, meaning that by increasing the concentration of extracts from 200 ppm to 1000 ppm, the antioxidant activity increased significantly and at a constant concentration, the methanol-extracted extract had more radical scavenging activity than the ethanol-extracted extract and both extracts had more antioxidant activity than synthetic antioxidant BHT. Generally, the results of this study showed that methanol is a more effective solvent in extraction of phenolic compounds from Adiantum capillus-veneris leaves. There was also a positive correlation between the amount of phenols and antioxidant activity.

As one of the most important nuts, hazelnut (Corylus avellana L. ) contain a valuable set of antioxidants and nutrients. The quality of hazelnut kernel was strongly affected by kernel compounds. The antioxidant capacity and biochemical compounds depends more on the cultivar, climatic conditions and the interaction between climatic conditions and genotypes. The present study was conducted to determine the quality properties including vitamin C, antioxidant activity, total phenol, flavonoid and mineral element in 11 cultivars and genotypes included seven imported cultivars (Ronde dupimont, Negreta, Segorbe, Sivri, Morfineski, Fertile decotard and Sochi), and four local Iranian genotypes (Eshkevar1, Eshkevar2, Eshkevar3 and Eshkevar 4) in the Rudsar Eshkevarat region in 2017. Analysis of variance results were showed that there was significant difference (P≤0. 01) among examined cultivars for all characters and showed high genetic variation in all of the studied cultivars. Correlation analysis showed the existence of significant positive and negative correlation among some important traits. According to the cluster analysis dendrogram performed by "Ward" method, cultivar and genotypes of hazelnut in Euclidian distance 27 were classified into four clusters.