جستجوی مقالات مرتبط با کلیدواژه « صمغ دانه به » در نشریات گروه « صنایع غذایی »

Fruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible coating with xanthan and wild sage seed gums on the drying process of cornelian cherry by an infrared dryer was investigated.

Solutions of xanthan and wild sage seed gums were used for coating of fresh cornelian cherry. Xanthan gum powder (food grade) was purchased from FuFeng Co. (China). Wild sage seed gum was extracted and used in powder form after drying and grinding to prepare the gum solution. In this study, various concentration of gums solutions (xanthan and wild sage seed) were first prepared in a graduated glass beaker and placed in an ultrasonic bath (Backer vCLEAN1-L6, Iran). The fruits were immersed in the gum solutions (inside the beakers) and sonicated for 5 min (40 kH). Infrared dryer with an infrared radiation source (250 W, near-infrared (NIR), Noor Lamp Company, Iran) was used for drying samples. The distance of samples from the radiation lamp was 10 cm. After each pretreatment (sonication and coating), the samples were dried, until reaching a constant weight. The mass changes of samples were recorded using a Lutron GM-300p digital balance (Taiwan). The rehydration tests were conducted with a water bath (R.J42, Pars Azma Co., Iran). Dried samples were weighed and immersed for 30 minutes in distillated water in a 200 ml glass beaker at 50°C. Then, the extra moisture was drained for 30 s and the samples were re-weighed. The rehydration ratio values (%) of dried samples were determined as the ratio of the final weight of rehydrated samples over the dried samples weight × 100. The color of the cornelian cherry was calculated by determining the lightness (L*) and chromaticity (redness (a*) and yellowness (b*)), and was measured using a scanner (Hp Scanjet 300, China) and Image J software (V.1.42e, USA). The Folin-Ciocalteu (Folin-Ciocalteu's phenolics reagent, Sigma-Aldrich, USA) method was followed for measuring the total phenolics content of dried cornelian cherry. The absorbance of samples (765 nm, UV-VIS spectrophotometer, XD-7500, Lovibond, Germany) was compared with the Gallic acid standard curve. The results were expressed as mg GAE/g dry matter. Effect of applied power by the ultrasonic device at three levels of 0, 75, and 150 W and the effect of temperature at three levels of 20°C, 40°C, and 60°C on the rehydration and total color difference index of dried cornelian cherry were investigated. Also, the effect of coating with xanthan and wild sage seed gums on preserving phenolic compounds, antioxidant activity, and sensory properties of the product was evaluated.

The average drying time of uncoated cornelian cherry, coated with xanthan gum, and wild sage gum was 62 min, 48.7 min, and 48.4 min, respectively. The examined treatments in this research did not have a significant effect on rehydration change of the dried product. Ultrasonic pretreatment at both 75 and 150 W powers had a decreasing effect on the color changes, which indicates improvement of color and prevention of color change and decrease in desirability. The effect of coating on color changes was also investigated, and the amount of color changes in the uncoated, coated with xanthan gum and wild sage seed gum samples was equal to 26.71, 26.02, and 31.36, and there was no significant difference between them (p>0.05). Using wild sage seed gum preserved more of phenolic and antioxidant compounds. The total phenolics content of fresh cornelian cherry, and dried samples including market, without coating, coated with xanthan gum, and coated with wild sage seed gum was 23.0, 4.7, 0.8, 9.8, and 12.1 mg gallic acid/g, respectively. The market sample had a significant difference with other dried samples dried by infrared (p<0.05). The sample from the market had the least DPPH radical scavenging activity (p<0.05). The market sample scored as the lowest sensory evaluation and had a significant difference with all samples in all sensory attributes (p<0.05).

From the panelist’s point of view, the sample coated with wild sage seed gum was the best sample, and the highest score for sensory parameters and overall acceptance was associated with this sample.

 Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about the use of artificial ingredients to maintain the quality and safety of foods. Therefore, the use of natural preservatives and food preservation methods based on natural compounds have attracted the attention of researchers. Edible films and coatings are useful materials, mainly produced from biodegradable polymers including polysaccharides (gums), proteins, and lipids, and are commonly used for the shelf life extension of foods. The primary edible films /coatings are promising alternative methods to preserve, and retard the adverse chemical reactions and microbial growth. They also can act as a carrier of antimicrobials, antioxidant substances, and other additives. Sage seed gum (SSG) is a water-soluble polysaccharide obtained from Sage (Salvia macrosiphon). It is an environmentally-friendly biodegradable material that can form high-viscosity aqueous solution and exhibit pseudoplastic behavior. Essential oils (EOs) are volatile and aromatic oily liquids extracted from various plants. Most of the EOs have antimicrobial and antioxidant activities due to their phenolic compounds, terpenes and terpenoids. A promising technique is incorporating EOs into coating solutions as active film/coating to extend the shelf life of food products. Bay leaf (Laurus nobilis) is an aromatic evergreen tree or large shrub with green, glabrous leaves. It is used as a flavoring agent and an essential ingredient in food preparation. Bay leaf has received much attention due to its antimicrobial, antioxidant, anti-inflammatory and immune system stimulating properties. Hence, the aim of the present study was to evaluate the antimicrobial and antioxidant properties of SSG coating incorporated with different concentrations of bay leaf EO (BLEO) and its nanoemulsion (BLNEO).

 The active packaging was produced based on the gum of sage seed containing BLEO and BLNEO. After preparing the EO from bay leaves, their corresponding NEO was produced and the characterization of nanoparticles was evaluated in terms of droplet size, polydispersity index (PDI) and zeta potentials. Then, the antimicrobial and antioxidant properties of BLEO and BLNEO were compared. After that, SSG coatings were prepared with 1.5% and 3% BLEO and their corresponding NEO forms. Subsequently, the antioxidant (DPPH and ABTS) and antimicrobial (against Bacillus cereus, and Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) properties of the produced films were investigated.

Gas chromatography-mass spectrometry (GC-MS) identified 1,8-Cineole and α- Terpinyl acetate as the major components of BLEO. The BLNEO exhibited a droplet size of approximately 92.4 nm and a zeta potential of -45.1 mV. In comparison to the control and SSG, it was found that the group comprising EO and NEO significantly (p<0.05) showed superior free radical scavenging capacity. SSG-3% BLNEO had the highest DPPH inhibition percentage (69.54%). According to the results, EO at the nanoscale can scavenge more free radicals than EO (p<0.05). Antimicrobial inhibition zone of different treatments against selected gram positive and gram negative bacteria showed that all bacteria were strongly inhibited after the addition of BLEO into the SSG. Moreover, data revealed that the growth of the studied pathogens was completely inhibited in a dose-dependent manner (p<0.05). SSG-BLNEO exhibited better antimicrobial activity than SSG-BLEO coating and its antimicrobial activity was significantly enhanced by increasing BLNEO concentration (p<0.05). This phenomenon is attributed to the protective role of encapsulation and the slow release of EO from the coating matrix, resulting in enhanced antimicrobial activity. Nanoemulsions, owing to their small droplet size and high surface area, offer superior efficacy compared to conventional emulsions. Consequently, the gradual release of essential oils from nanoemulsion-based edible coatings contributes to their enhanced antimicrobial performance.

These findings suggest that the SSG-BLNEO edible active coating possesses promising applications as an antimicrobial and antioxidant agent for food packaging applications.

Consumption of seafood has increased during recent years as consumers have become more aware of its nutritional benefits and of the health concerns associated with other meat products such as chicken and beef . Fish is a more perishable product than other muscle foods and its freshness degrades after death due to various biochemical reactions (e.g. changes in protein and lipid content, and the formation of biogenic amines and hypoxanthine ) and microbiological spoilage ( Matak et al., 2015 ). Spoilage of fish results from changes brought about by biological reactions such as oxidation of lipids , the activities of the fish muscular enzymes and the metabolic activities of microorganisms ( Bagheri et al., 2016 ). Nowadays , to maintain the safety and quality of foods , long-term storage of the product and prevent the spread of foodborne diseases , the use of anti-microbial substances in food products has developed a lot ( Appendini and Hotchkiss, 2002) . Using anti-oxidant and anti-microbial preservatives in meat and meat products is very common to prevent the lipid oxidation and spoilage and increased the shelf life and quality of products ( Rashidaie et al., 2019 ) . The use of chemical preservatives in food is harmful to the health of consumers and leads to the occurrence of dangerous diseases such as types of cancers , on the other hand with the increase in environmental warnings , much attention has been paid to the use of biodegradable and environmentally friendly packaging films under the title of edible films and coating , thus food industry manufacturers and researchers are looking for the use of natural preservatives to increase the shelf life and maintain the quality of foods( Joerger, 2007 ) . Natural anti-microbials from different sources are used to preserve food from spoilage and pathogenic microorganisms . Many plants have been considered as the source of natural anti-oxidants due to their effective compounds such as polyphenolic compounds , flavonoids , tannins and phenolic acids . In addition to the anti-oxidant properties, these compounds also have anti-microbial, anti-cancer, and anti-mutagenic properties ( Rashidaie et al.,2019 ) . Hypophthalmichthys molitrix is widely used in Freshwater fish breeding systems around the world, due to its fast growth, stress resistance and high nutritional value ( Khorrami et al., 2013 ) . In Iran , in recent years, the breeding rate of this species has been on the rise . Microbial contamination and physicochemical reactions have an effective role in reducing the edible quality of various types of fish and edible coating based on natural compounds can increase the shelf life of the products ( Arshad and Batool, 2017 ) . This research was conducted to investigate the effect of the edible coating of basil seed gum and various concentrations of caraway essential oil on the microbial and chemical characteristics of Hypophthalmichthys molitrix fillet during storage in the refrigerator temperature . The benefits of basil seed gum compared to other polysaccharides are its hydrophilic, bio compatible and cost effective properties ( Khazaeia et al.,2014 ). Basil has a high amount of phenolic compounds and as a result it's anti-oxidative properties is high . It also has antimicrobial effects ( Phuong et al.,2010 ) . Cuminaldehyde, γ-Terpinene and p-cymene are among the effective compounds in caraway essential oil which have antifungal, antibacterial and antioxidant effects (AL-Jabri and Hossain,2014), moreover It has anti-allergic effects, reduces blood cholesterol and strengthens the body’s immune system ( Brody et al., 2008 ).

In this study the control sample (fish fillet without coating) and treatments coated with 5% basil seed gum and 0.25, 0.5 and 1% caraway essential oil where evaluated . The basil seeds were carefully cleaned removing dusts, stones and chaffs. The gum extraction conditions were as follows : 70 °C temperature, pH =7, 20-minute soaking time and a water to seed ratio of 65:1. The Caraway essential oil was obtained by hydro-distillation of the seeds during 3 hours using a Clevenger-type apparatus. During 15 days of the storage in the refrigerator and at intervals of 3days microbial tests, including the psychrotrophic and total bacterial count, and physicochemical tests, including measuring the amount of pH , Thiobarbituric acid (TBA ) and total volatile basic nitrogen (TVB-N ) were performed . The thiobarbituric acid reactive substances test is a method to investigate secondary oxidative products especially in polyunsaturated fatty acids such as malonaldehydes . The TVB-N value is one of the most widely used indicators of seafood deterioration . It is a general term which includes the calculation of three methyl amine ( produced by spoilage bacteria ), dimethyl amine ( produced by autolytic enzymes during chilled preservation ) , ammonia (produced by the deamination of amino acids and nucleotide catabolizes ) as well as other volatile basic nitrogenous compounds correlated with seafood spoilage ( Erikson et al., 2011) . All the tests were carried out in triplicates and the results were expressed as mean values and standard deviation. The analysis of variance was applied to the data and the means were compared by Duncan’s test using SPSS statistical software .

Increasing the concentration of caraway essential oil in the edible coating the fish fillets during 15 days of the storage in the refrigerator had the positive effect on the reduction of psychrotrophic bacteria and total microbial count, so that by increasing the concentration of caraway essential oil the microbial load decreased and this difference was statistically significant (P<0.05 ). In addition, the amount of pH , Thiobarbituric acid and total volatile basic nitrogen in the coated samples were significantly more favorable than the control sample. During the storage of treatments in the refrigerator, the pH level increased . There was no significant difference between the pH of the control sample and the other treatments until the Sixth Day . On days 9 and 12, the pH of control sample was significantly higher than the treatments containing 0.5% and 1% essential oil . On the 15th day, the minimum and maximum pH values were evaluated in the treatment containing 1% essential oil and the control sample, respectively, while the difference in the investigated factor was significant in all the samples ( P<0.05 ) . The amount of TBA increased in all treatments during the storage period in the refrigerator. In the days of 3-15 , the TBA value in the control sample was significantly more than other treatments . On days 6 to 15, in treatments with more caraway essential oil , the TBA value was significantly less than in other treatments . The highest and lowest amount of TBA was determined in the control sample and treatment containing 1 % caraway essential oil, respectively . TVB-N index mainly represents the quality of fish and the expression presence of nitrogen compounds from destruction molecules such as proteins and nucleic acids by proteolytic bacteria . In all samples , the amount of TVB-N increased during the storage period in the refrigerator. On days 0 and 3, there was no statistically significant difference in the amount of total volatile basic nitrogen in the samples . From the Sixth Day, the amount of TVB-N in the control sample was significantly higher than the coated samples . The increase in the amount of TVB-N during the storage period can be related to the activity of bacteria and internal enzymes that accelerate the spoilage process and the accumulation of trimethylamine , dimethylamine , ammonia and other nitrogenous bases . The use of essential oil in the coating of fish fillets was effective in reducing the total amount of volatile basic nitrogen , compared to the control sample .

The results of this research showed that the use of an edible coating of basil seed gum and caraway essential oil reduces the intensity of bacterial activity in fish fillet samples and increases its shelf life in the refrigerator . The speed of quality reduction in treatments was significantly lower than in the control sample . The use of an edible coating of basil seed gum and 1% caraway essential oil improved the microbial and chemical characteristics and increased the shell life of fish fillets for 12 days in the refrigerator . Considering the disadvantages of chemical preservatives for consumers and to increase the shelf life of fish, it is recommended to use edible coating of basil seed gum and caraway essential oil .

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.

 Hydrocolloid is a term refers to all polysaccharides extracted from plants, seeds, and microbial sources that regardless of their biological and nutritional role has various functional properties in food products such as concentration and gel production of aqueous solutions, stabilization of foam, emulsions and dispersed systems, prevention of ice and sugar crystals, control of the release of flavor compounds and consequently control and improve food quality. Ultrasound has been widely used in the food industry due to its numerous physical and chemical effects. The effect of ultrasound is due to cavitation, heating, dynamic mobility and shear stresses to the sample. Today, ultrasound is used as a green new technology with unique effects on food storage and processing. One of the newest applications of ultrasound is altering the structure of polymers such as polysaccharides. Changes in the structure of hydrocolloids lead to modification in their functional properties.

 In this study, effect of ultrasonic waves, time (0-90 min) and processing temperature (25-75 °C) on physicochemical, rheological and functional properties of locust bean gum was investigated. In this regards, different parameters including changes in pH, solubility, minimum gelatinization concentration, viscosity and emulsifying properties (Emulsifying capacity, emulsion stability and particle dimensions) of treated locust bean gum were determined. Response surface methodology in central composite design was used to evaluate the effect of independent variables on qualitative properties of locust bean gum and model their changes. The best treatment condition was determined and the optimum treated samples were evaluated and compared in microstructure using scanning electron microscopy, rheological properties (rotational and oscillatory test) and Fourier transform infra-red.

 The results showed that with increasing the time of ultrasound treatment, pH, and viscosity of the hydrocolloid decreased and its solubility and minimum gel concentration increased. However, with increasing temperature, pH, minimum gelatinization concentration and hydrocolloid viscosity increased and its solubility decreased. Optimization of treatment conditions was performed by considering the achievement of the best hydrocolloid performance characteristics. Two different temperature and time conditions were proposed for the desirable treatment of the hydrocolloid using ultrasound. In the first case, the selection criteria were to achieve the best solubility and emulsifying properties of the hydrocolloid, and in the second case, the selection criteria were solubility and emulsifying properties improvement while maintaining the gelatinization properties of the hydrocolloid. Based on the desired quality factors, optimization was performed and the results showed that in the first optimal sample (treated at 40 ° C and 48.9 minutes), solubility and emulsifying properties and in the second optimal sample (treated at 66.67 ° C and 15 Min) by maintaining the gelation properties of hydrocolloid, the solubility of the hydrocolloid increased significantly. The performance of treated samples validated developed models. SEM results showed that the ultrasound increased three-dimensional structure of gum. The smaller microscopic structure was observed in untreated sample and the larger one was in treated with ultrasonic waves for 40.9 minutes at 40 ° C. Therefore, ultrasound caused agglomeration of treated freeze dried gum. It is noteworthy that several holes observed in the structure of treated gum with ultrasonic, which can increase solubility of the gum. The flow behavior of the sonicated and control samples showed that the viscosity of all samples decreased with increasing shear rate, which indicates their pseudoplastic behavior. At low shear rates (about 0.01 per second), the viscosity of the control sample was higher than that of the sonicated samples. However, at high shear rates (about 40 per second), viscosity of the three samples were almost the same. Therefore, the control sample was more affective to shear rate compared to the treated samples. The modulus of elasticity (G ') and viscosity (G' ') of the treated specimens were lower compared to the control. Also, the frequency sweep of samples shown that in the frequency range under study, G 'and G'' were frequency dependent and with increasing frequency, the amount of these two parameters increased. This observation indicates the influence of rheological properties of the samples on the frequency changes that are commonly observed in suspensions. At low frequencies, the predominance of viscous behavior over elastic was observed in all three control and ultrasonic samples (G ''> G ') and this feature was higher in the treated samples than the control. The modulus of elasticity and viscosity of the treated sample for 49 minutes was lower than other treated samples for 15 minutes, which shows the effect of ultrasound on the rheological properties of the hydrocolloid.

 The results of this study showed that ultrasonic waves provide a good opportunity to change the physical and functional properties of carob seed gum. It is possible to significantly improve the solubility and emulsifying activity of this hydrocolloid using ultrasound. It is necessary to determine the treatment conditions of the sample according to the intended application.

Fish oil is a valuable source of polyunsaturated fatty acids that are highly sensitive to oxidation. In this study, the antioxidant effect of free and nanoencapsulated polyphenols of sesame on the fatty acid profile of kilka fish oil was investigated. Free and bonded phenolic compounds of black (Oltan) and white (Yekta) sesame cultivars were extracted and their antioxidant activity was investigated by ABTS free radical scavenging and beta-carotene: linoleic acid bleaching method. By increasing the concentration of phenolic compounds from 250 to 1000 mg/l, antioxidant activity increased and free phenolic compounds and Oltan cultivar showed higher antioxidant activity and therefore were used for nanoencapsulation in the wall of Trigonella foenum-graecum and Portulaca oleracea seed gum. Phenolic compounds (7%)were added to oil phase containing 25 % of tween 80 and 68 % kilka fish oil.The free polyphenol nanoparticles of Oltan cultivar had smaller particle sizes (417.3 nm) and higher zeta potential (-26.2 mv) in comparison to Yekta cultivar, and were used to add to antioxidants free kilka fish oil. The results showed that during thermal process for 40 days at 60 °C in all samples the fatty acid profile changed, which was in the form of increasing in saturated fatty acids and decreasing in unsaturated fatty acids. The highest and lowest degradation and changes in fatty acid profiles were observed in the control sample and the fish sample containing nanoencapsulated polyphenols, respectively. The results of this study introduce the use of nanoencapsulatedpolyphenols of Oltan cultivar as a natural antioxidant to increase in the stability of Kilka fish oil.

In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results showed that with increasing the WT and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. The results also showed that the effect of different levels of WPC on the overrun of the samples was highly dependent on the whipping time and different concentrations of gums. With increasing the WPC and WT (in high WPC values), the foam stability of the samples increased and changing the ratio of CSG and CMC gums had no significant effect on the foam stability. The results of the back extrusion test showed that with increasing the WT and CSG, the hardness and adhesiveness of the samples increased. The results showed that with increasing the WPC and WT, the infinite and zero shear rate viscosities increased, while with increasing the WPC, the relaxation time of the samples decreased. The highest area of hysteresis was related to the samples containing the same amounts of CMC and CSG, but increasing the WPC reduced the area of hysteresis. To optimize the whipped cream formulation, the overrun, foam stability, hardness, consistency, and infinite shear rate viscosity were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.15% CMC, 0.05% CSG, 2% WPC and produced with 7.2 min WT was the optimized formulation.

This research aimed to examine the potential of increasing the shelf life of Hypophthalmichthys molitrix (silver carp) fillets using basil seed gum-based film enriched by various concentrations (0, 0.5, 1, 1.5, and 2% /dry matter) of Echinophora platyloba extract (EPE) during a 16-day storage period. Each characteristic of basil seed gum-based films enriched by EPE followed a specific trend. The results showed that with increasing EPE, the film thickness, length to the rupture point, and antioxidant activity of film increased; however, the film with the highest concentration of EPE had the lowest solubility (19%) and tensile strength (15 MPa). The film loaded with 2% EPE overall presented acceptable physicchemical properties and was used for wrapping (optimum film). The fillets wrapped by the optimum film on the 16th day of storage indicated a lower total volatile basic nitrogen (TVB-N) value (36 mg N/100 g meat) compared to the nonenriched film (60 mg N/100 g meat) as well as the control sample (65 mg N/100 g meat). The fillet sample wrapped by basil seed gum-based film enriched with 2% EPE had lower pH and thiobarbituric acid index, peroxide index, and microbial load after 16 days of storage compared to the basil seed film sample without the extract and control sample. The obtained results encourage the use of basil seed gum-based film containing EPE in active food packaging systems to extend the shelf life of silver carp fillets.

In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.

Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano-capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano-capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries.

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.

In the present study, the antioxidant and antibacterial properties composite coating and nano coating of chitosan- cress seed gum (CH-CSG) was investigated. For this purpose, 3 coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG by Ultrathorax homogenizer were produced. Then, 3 nano coatings including 33% CH- 66% CSG, 50% CH- 50% CSG, 66% CH- 33% CSG were also produced using the Ultrasound apparatus and the antioxidant properties of the coatings were obtained by free radical scavenging of DPPH and Ferric Reducing Antioxidant Power (FRAP), as well as the antibacterial activity of the coating were determined by the diameter of the growth zone against pathogenic bacteria and the spoilage of foods such as Gram-positive bacteria such as Staphylococcus aureus and Gram-negative such as Escherichia coli and Listeria monocytogenes. The results showed that the antioxidant and antimicrobial activity of the coatings increased as the amount of chitosan (66% CH- 33% CSG) increased and the antimicrobial and antioxidant activity of nanocoating was significantly higher than the coating (P<0.05). Nanoparticle properties including nanoparticle size and zeta potential were also determined. According to the results, the smallest particle size and highest zeta potential were observed in the nano 66% CH- 33% CSG. The results of electron microscopy (SEM) revealed that the structure of the nano coating had a structure without the presence of pores and cracks, imperfections and defects but with increasing gum concentration (decrease in chitosan concentration) the appearance of the films became more rough. Based on the results of this study, nano 66% CH- 33% CSG composite coating with favorable properties have acceptable antimicrobial and antioxidant properties and can be a suitable alternative to common antimicrobial and antioxidant compounds.

The genetic algorithm (GA) optimization method can be used to overcome the inherent limitations of artificial neural network (ANN). Genetic algorithm–artificial neural network (GA-ANN) method has a high capability to find the optimum value of a complex objective function. In this study, first, to balangu seeds gum drying, an infrared dryer was used. In this infrared dryer, the effect of distance of samples from lamp at three levels of 5, 7.5 and 10 cm and the effect of height of the gum inside the container at three levels of 0.5, 1 and 1.5 cm on drying time and weight loss percentage of balangu seeds gum during drying time, were investigated. The results of balangu seeds gum drying using infrared method showed that with decreases in sample distance from the heat source and also with decreases in thickness of the gum in the sample container, drying time were decreased. With increasing in the lamp distance from 5 to 10 cm, the average drying time of balangu seeds gum increased from 62.6 minutes to 87.6 minutes. With sample thickness increasing from 0.5 to 1.5 cm, the average drying time of balangu seeds gum increased from 45.9 to 109.2 minutes. In the next step, this process was modeled by GA-ANN method with 3 inputs (radiation time, lamp distance from samples surface and thickness of samples) and 1 output (weight loss percentage). The results of modeling with GA-ANN method showed that the network with structure of 3-9-1 in a hidden layer and using the hyperbolic tangent activation function could predict the weight loss percentage of balangu seeds gum during drying in an infrared dryer with high correlation coefficient (0.999) and low mean squared error (0.788).

The abundance of important biological compounds in algae provides new opportunities for the production of high-yield dairy products. Meanwhile, doogh is important as a traditional Iranian nutritional drink. Dough (with temperature 44°C), the amounts of spirulina algae (0.3, 0.5 and 0.8 W/W), Lepidium sativum seed gum (0.01, 0.02 and 0.03 W/W) and Lactobacillus acidophilus La5 and Bifidobacterium lactis LAFTI B94 were powdered to the samples. The probiotic microorganisms were added and then added to the dough treatments as a percentage by weight. Five treatments were evaluated in three replications. Data were analyzed using completely randomized design, SPSS21 was used for analysis of variance and Duncan's multiple range test at 95% level was used for analysis and comparison of means. The results showed that the type of sample (different concentrations of Lepidium sativum seed gum with different amounts of Spirulina platensis algae) and storage time had a significant effect on pH, acidity on dry matter, viscosity, two-phase percentage, viability of probiotic bacteria and sensory evaluation (Appearance) were doughy (p<0.01). In all samples, with increasing shelf life, dry matter percentage, viscosity percentage, two-phase percentage increased significantly (p≤0.05) and also with increasing amount of Lepidium sativum seed gum and Spirulina platensis algae, dry matter content, viscosity of samples. Dough increased significantly (p<0.01). Spirulina platensis algae increased significantly with increasing percentage of two-phase (p≤0.05). In all samples, the viability of probiotic bacteria decreased significantly with increasing shelf life and with increasing levels of Lepidium sativum seed gum and Spirulina platensis algae (p≤0.05). Treatments containing 0.05% by weight of Spirulina platensis, 0.02% by weight of Lepidium sativum seed gum and probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis at a concentration of 108 cfu/ml were identified as superior treatment based on physicochemical, microbial and sensory results.

Fried food products are very popular due to their unique characteristics such as color, smell, taste and desirable texture. During the frying process, food is immersed in an oil bath at a temperature above the boiling point of water. This results in counter flow of water vapour (bubbles) and oil at the surface of the product. Colour changes measured may be used to predict both chemical and quality changes in a food. The colour parameters have previously proved valuable in describing visual colour deterioration and providing useful information for quality control in fruits and fruit products. The oil uptake problem associated with fried products can be decreased by using hydrocolloids as edible coating. Also, the sensorial examination results showed that the coated products with gums have total acceptability better than the uncoated samples. Using of hydrocolloids (gums) to decrease the oil uptake during deep-fat frying is one of the easy and most convenient way which does not needs changes in frying devises (Khazaei et al 2016; Salehi 2020a). The term “gum” is used to explain a group of naturally occurring polysaccharides. Gums have a good functional characteristic such as emulsifying, coating agents, packaging films, gelling, stabilizers, solubility and textural improvement (Salehi 2017). Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. Wild sage seed mucilage is a gum extracted from wild sage (Salvia macrosiphon L.) seeds. The performance of artificial neural networks (ANN) was reported by some researcher. They reported that these approaches are able to estimated characteristics of various fruits and vegetables with high precision. It has been shown that nonlinear approaches based on ANN are far better in generalization and estimation in comparison to empirical models. Determination of the best number of neurons in hidden layers of ANN models is generally carry out by trial and error. The genetic algorithm optimization method can be used to overcome this inherent limitation of ANN. Genetic algorithm is the search technique for optimal value, mimicking the mechanism of biological evolution. It has a high capability to find the optimum value of a complex objective function, without falling into local optima (Salehi 2020b; Amini et al 2021).

The cleaned wild sage seeds were firstly soaked in water at a seed/water a portion of 1:20, 25°C, and for 20 min. The mucilage extract was separated from the swollen wild sage seeds by passing the seeds through an extractor. Controlling frying conditions and using edible hydrocolloid coatings (gums) is one of the best ways in reduction of oil uptake, moisture retention and improving the appearance properties of fried foods. In this study, different concentrations of wild sage seed gum (0, 0.5, 1 and 1.5%) were used to coating of eggplant slices during deep frying at 150, 175 and 200°C and the relationship between process parameters and the quality of final product were modeled by genetic algorithm-artificial neural network method. To examine the changes in colour indexes including lightness (L*), redness (a*) and yellowness (b*), images were taken after the frying. In order to investigate the effect of frying temperature and wild sage seed gum concentration on the colour changes of fried eggplant, a computer vision system was used. Sample illumination was achieved with HP Scanner (Hp Scanjet 300). Neurosolution software (version 5, NeuroDimension, Inc., USA) was employed for making the GA-ANN model. In the hidden layers and output layer a sigmoid activation function was used (due to the highest r-values in comparison to the other functions, hyperbolic tangent and a linear).The Levenberg–Marquardt (LM) optimization method was applied to network training. The crossover probability and the mutation probability operators were adjusted equal to 0.9 and 0.01, respectively. Also, a sensitivity analysis was done to supply the measure of relative significance between the inputs of the ANN model and to show how the model output changed in response to input changes.

The results of this study showed that coating with wild sage seed gum reduced the oil uptake of the final product. Coating pretreatment maintained the final product moisture and moisture content of the sample coated with 1.5% wild sage seed gum was higher than the other samples. This process was modeled by genetic algorithm-artificial neural network method with 2 inputs include wild sage seed gum concentration and frying temperature and 5 outputs includes oil percentage, moisture content, and three main color indexes (yellowness (b*), redness (a*), and lightness (L*)). The results of modeling showed that a network with 3 neurons in a hidden layer and using the sigmoid activation function can predict the physicochemical properties of fried eggplant slices.

Wild sage seed gum concentration and oil temperature are the process parameters which affect the parameters of eggplant slices during frying. Sensitivity analysis results showed that the changes in the concentration of wild sage seed gum had the highest effect on the moisture content and then on the oil content of fried eggplant slices. Also, the change of frying temperature has the highest effect on the lightness index of fried samples.

The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

Since the shuffled frog-leaping algorithm is a relatively new optimization method that has proven its capabilities in recent years and there is no information about the effects of fat substitutes and whipping time on the properties of camel milk whipped cream so in this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%) as experimental variables of the mixture design and whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) as experimental variables of the process design on the physical and rheological properties of camel milk whipped cream were investigated. Then, these properties were optimized using multi-objective shuffled frog-leaping algorithm.

Camel milk was purchased from a local market in Mashhad, Iran, and then its fat was separated by a separator. Then, using pearson square, with a mixture of skim milk and separated fat, camel cream samples with 37% fat were prepared. the samples containing CSG (0-0.2%), CMC (0-0.2%), and WPC (2-8%) were formulated. After pasteurization at 80 ° C for 5 minutes in a water bath and homogenization at 50 °C and 3000 RPM for 1 min, the samples were placed in a refrigerator for complete hydration overnight at 4-6 °C. The next day, the samples were whipped at 25 °C with a stirrer at a maximum of 1500 rpm for 2-8 minutes. Finally, the overrun, foam stability and rheological properties of camel milk whipped cream were measured and the optimal conditions were determined.

The results showed that with increasing the WP and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. With increasing the WPC and WP (in high WPC values), the foam stability of the samples increased and changing the ratio of CSG and CMC gums had no significant effect on the foam stability. The results of the back extrusion test showed that with increasing the WP and CSG, the hardness and adhesiveness of the samples increased. To optimize the whipped cream formulation, the overrun, foam stability, hardness and consistency were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.19% CMC, 0.01% CSG, 2% WPC and produced with 7.9 min WT was the optimized formulation.

In general, the results showed that the shuffled frog-leaping algorithm has a high speed and can reach the optimal convergent solution in a very short time. So, the method presented in this research can be used for different purposes where accuracy and time are both important.

Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein.

According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.

In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 and 90:10 were prepared. According to the SEM images, it was found that a volume ratio of 70:30 from PVA/BSG solution produced the best nanofibers to trap lycopene. The Encapsulation efficiency was in the range of 80.04-91.67%. The effect of lycopene concentration (0.4, 0.6 and 0.8% w/w) on the encapsulation efficiency was investigated. The results showed that the effect of lycopene concentration on encapsulation efficiency was statistically significant (P<0.05). The physical and chemical properties of the BSG/PVA nanofiber containing lycopene were studied with DSC test. The results of the DSC test showed that lycopene lost its crystalline structure and was present in the nanofiber mainly in amorphous form and produced a homogeneous composition. The FTIR analysis showed that there was only physical interaction between the components and no chemical interaction occurred. Generally, the results showed that the system used (BSG/PVA nanofiber) has a high potential for utilization as an appropriate delivery system for increasing bioaccessibility in bioactive compounds.