In this study, effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on change in chemical deterioration index (peroxide value (PV), free fatty acids (FFA), thiobarbituric acid index (TBA) and total volatile basic nitrogen (TVB-N)) and sensory properties (Taste, appearance, color, odor and overall acceptability) during 6 months frozen storage (-18 ºC) was investigated. Silver carp fillets were immersed in the Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (5%) solutions and then packed and frozen. Experiments were carried out at months 0, 2, 4 and 6 of storage on frozen fillets. Comparing to control, lipid oxidation was significantly delayed in samples treated with Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (P ≤0.05). According to the results, application of Persian gum-chitosan incorporated with Garlic essential oil gave the best antioxidative activities and sensory scores. Keywords: Persian gum, chitosan, Allium sativum, silver carp

Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatments. Experimental data’s of color measuring showed that by increasing Persian gum level in samples, lightness (L*) and yellowness (b*) factors were decreased and increased, respectively. The samples included 100% Persian gum (1.5%w/w), and 75% Persian gum-25% CMC showed non-significant difference comparing to the sample contained 100% CMC (2%w/w). Sample with 75% Persian gum-25% CMC had highest hardness, cohesiveness and adhesiveness that had no significant difference compared with other samples. Rheological tests also showed that all samples had pseudo-plastic behavior at shear rates of 1-450 s-1 and weak gel-like behavior at frequency range of 0.1-10 Hz. Results showed that Persian gum has substitution ability at 75% and more than that with CMC in mayonnaise with no difference in the qualitative properties of the product.

The constraints such as altering soil acidity and environmental concerns stemming from the use of traditional soil stabilizers like cement have justified the exploration of environmentally friendly, cost-effective materials with fewer secondary risks, such as biopolymers. This study focuses on examining the effect of adding Persian gum and calcium chloride to two types of soils, silicate sand from Firoozkooh and carbonate sand from Hormuz. For this purpose, initial parameters such as the weight percentage of Persian gum and the molarity of calcium chloride were evaluated through an unconfined compressive strength test, identifying optimal additive percentages. Then, the impact of factors such as curing time, curing place, and wetting-drying cycles on the compressive strength and durability of the optimized treated specimens was investigated. The results of this research indicate that the compressive strength of Persian gum-treated Firoozkooh and Hormuz sands increases up to 2.75 and 3 MPa, respectively, after a 28-day curing period at 40°C with the optimal Persian gum percentage (2.5% and 3%). Under dry conditions, Persian gum and calcium chloride-treated Firoozkooh and Hormuz sands at the optimal percentage (1.5% Persian gum and 3 molar calcium chloride for Firoozkooh sand and 2.5% Persian gum and 2 molar calcium chloride for Hormuz sand) achieve compressive strengths of 6.2 and 5.1 MPa, respectively, after 28 days, representing a 125% and 70% improvement compared to specimens treated with Persian gum. Persian gum exhibits acceptable durability against wetting and drying cycles, demonstrating initial dry and wet uniaxial compressive strengths (after immersion in water) for Firoozkooh and Hormuz sands treated with Persian gum, which were initially 2200 and 200, 2250 and 240 kPa, respectively. After undergoing 10 wetting and drying cycles, these strengths decreased to 750 and 110, 600 and 80 kPa, respectively, and will maintain this resistance in subsequent cycles.

Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemicals additives increased consumer tend to use natural additives. The aim of this project was the production of cake (wheat-millet) containing different levels of Persian gum or Zedu (0, 0.3, 0.6 and 1%). Viscosity of dough and moisture, specific volume, firmness, crust color and sensory properties were evaluated. Viscosity and moisture were increased by increasing of Persian gum in cake formulation. The sample containing 0.6% Persian gum had the lowest firmness and the highest specific volume, L* and score of sensory properties. A* and b* values of samples containing gum did not have significant difference (P<0.05). Micro-structure of sample containing 0.6% Persian gum was compared by Micro-structure of blank (sample without Persian gum). The sample containing gum had uniformed structure compared to blank.

One of the major defects in acidified milk–fruit juice mixtures is their physical instability due to low pH, low viscosity, and sedimentation of caseins. In the present study, the influence of some commercial and local gums on the stability, rheological, and sensory properties of milk–orange juice mixture was investigated. The effects of pectin, locust bean gum, guar gum, gum tragacanth, Persian gum, water-soluble fractions of gum tragacanth (tragacanthin) and Persian gum over a wide range of concentrations on the physical stability of milk–orange juice mixtures during storage at low temperature (4 C, 30 days) were determined. Moreover, the stabilization mechanisms were studied using rheological (rotational and oscillatory tests), zeta potential measurements, and microstructural observations. Finally, sensory evaluation was made on the physically stabilized samples. Pectin, locust bean gum, guar gum, gum tragacanth, Persian gum, and water-soluble fractions of tragacanth and Persian gum effectively prevented phase separation for 30 days at concentrations of 0.5%, 0.5%, 0.4%, 0.3%, 2.2%, 0.175% and 1.0%, respectively. Furthermore, combinations of water-soluble fractions of gum tragacanth and Persian gum (ratios of 4:96 and 19:81) at a concentration of 0.37% or 0.53% caused stabilization. The best fitted rheological models for the control (milk–orange juice mixture without hydrocolloids), the pectin-containing one, and rest of the samples were Bingham, Herschel-Bulkley, and Power law, respectively. In terms of sensory properties, the mixture stabilized with a combination of water-soluble fractions of gum tragacanth and Persian gum (0.53% w/w) achieved the highest scores by the taste panels (p<0.01). Based on the findings of the present study, water-soluble fractions of gum tragacanth and Persian gum can be categorized as anionic hydrocolloids which are adsorbed on the surface of caseins which can prevent aggregation via steric and electrostatic repulsions by simulating a hairy layer. In addition, their insoluble fractions could promote physical stability of the mixtures due to making a gel-like network and increasing viscosity. Keywords:

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b * is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.

This research aimed to produce functional yogurt containing transglutaminase enzyme and Persian gum with acceptable physicochemical and microbial properties. Transglutaminase enzyme at three levels of 0, 0.01%, and 0.03% and Persian gum at three levels of 0, 0.5%, and 1% were used to produce functional yogurt and the physicochemical characteristics  (pH, syneresis, viscosity, color properties) and microbial properties (lactic acid bacteria viability) during 20 days of storage evaluated. The results showed that the addition of transglutaminase enzyme increased the pH of functional yogurt samples, while the addition of Persian gum decreased the pH of the samples. The lowest syneresis was observed in functional yogurt samples containing 0.03% transglutaminase enzyme and 1% Persian gum. The results showed that in all samples, the viscosity increased significantly with the increase of transglutaminase enzyme and Persian gum (p<0.05%). Although the transglutaminase enzyme and Persian gum increased the lactic acid content of the treated samples compared to the control sample, during the storage time, the lactic acid content decreased significantly (p<0.05). Based on the results, in the presence of transglutaminase enzyme and Persian gum, the color index L* of yogurt samples increased and the a* and b* indexes decreased significantly (p<0.05). According to the result, the use of transglutaminase enzyme and Persian gum in yogurt reduced syneresis, increased viscosity, and improved the viability of lactic acid bacteria and the color characteristics of functional yogurt samples.

The possibility of fractional replacement of gelatin in pastille with either soluble, fractions or whole Persian gum and the effects of olibanum gum addition on some sensory and physical properties of pastille were evaluated. Findings revealed that Persian gum either alone or along with high levels of sucrose could not result in gelation, whereas its insoluble part addition led to some gelation. Moreover, with increase in the proportion of Persian gum plus its soluble fraction, the mechanical properties of: modulus of elasticity, tensile strength, elongation at break, and the work needed up to break point decreased, while the samples containing only the insoluble fraction yielded charateristics similar to the ordinary and common pastille. In terms of sensory evaluation, no significant differences were observed (P> 0.05). With regard to olibanum gum addition, its presence in the formulations led to a significant improvement in mechanical properties. The results of sensory evaluation also indicated that the gelatin/olibanum containing pastilles were more desirable. The findings of this project clearly revealed the capabilities of olibanum powder and Persian gum as natural and organic ingredients in production of functional pastilles and as well the role of the latter in replacing of gelatin, by 40%.

Today, imported gums are used as stabilizers in mayonnaise industry. The purpose of this study is to identify and evaluation of Persian gums’ potential and its’ mixture effect with xanthan gum on the quality characteristics of mayonnaise. After determining the optimum concentration for sample with 100% Persian gum, other samples were prepared with mixture of both gums at levels of 25%, 50%, 75% and 100%. After 1 day quality tests were performed. color measurements showed that increasing in Persian gum level from 0 to 100 caused decreasing in lightness and increasing in a* and b*in samples with different levels of xanthan and Persian gum. Other experimental data showed that the maximum synergistic effect was observed in 1:1 xanthan: Persian gum. This sample had the highest stability, firmness, cohesiveness and adhesiveness among all of the other samples. The results of rheological test indicated that the sample with ratio of 1:1 had higher G’ and parameter A, which were significantly different than other samples. This study shows good potential for using mixture of Persian gum and xanthan gum in mayonnaise due to their synergistic effect that can be addressed for related industries.

Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.