مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 2 (پیاپی 111، اردیبهشت 1400)

Nowadays, the use of tissue culture technique in the production of plant secondary metabolites, such as phenolic compounds, as a natural food additive has become very widespread in the food industry. The aim of this study was to investigate and compare the content of phenolic compounds and antioxidant activity of grapevine Rasha and Qzel Ozum cultivars that were produced by tissue culture under in vitro condition. For this purpose, the terminal buds of grape cultivars were cultured in Murashige - Skoog Medium to produce complete seedlings. Then the methanolic extract was prepared from healthy grapevine leaves and to perform polyphenol composition tests using high performance liquid chromatography with ultraviolet detector, functional groups using Fourier-transform infrared spectroscopy, total phenol content, total flavonoids, total anthocyanins, total carotenoids, acid content, ascorbic acid, free radical scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydroxyl  (OH−). The results showed that the amount of total phenolic compounds, total flavonoids, total anthocyanin and total carotenoids of methanolic extracts of Rasha cultivar were 50.35±0.10, 29.72±0.05, 10.41±0.20, and 1.82±0.50 mg/g, respectively, and in Qzel Ozum cultivar were 23.06±0.31, 20.76±0.15, 7.28±0.15, and 94.94±0.42 mg/g, respectively. Ascorbic acid, DPPH and OH− free radicals scavenging activity in methanolic extracts of Rasha leaves were 1.83±0.04, 25.38±1.52, and 75.04±2.74 %, respectively, and in Qzel Ozum leaves were 0.85±0.01, 18.71±2.05 and 68.96±3.61 %, respectively. As a general result, the results showed that the grape leaves of the Rasha cultivar were more than the grapevine leaves of Qzel Ozum cultivar in terms of all studied characteristics (p <0.05). This study also showed that grape leaves are rich in phenolic compounds and natural antioxidants and have the potential to be used in the food and pharmaceutical industries.

Date is one of the most important and strategic products of the country and has a very important role in exporting the country. This product has a lot of waste due to its high humidity and inadequate storage, handling and inappropriate packaging. In this project, in order to reduce contamination and extend the shelf life of dates, Mazafati cultivar was sprayed with 0.5% phenyl ethanol in two types of packages, polystyrene and polyamide, and then stored in a refrigerator for 60 days. The control sample was compared to the treated samples for comparison. Chemical (pH and acidity) and microbial tests (total count of microorganisms) and sensory evaluation were performed on the samples. Analysis of variance showed that the type of packaging, storage temperature and storage time had a significant effect on the evaluated characteristics (p˂0.05). According to the results, spraying of Diphenyl Ethanol after 15 days controlled the pH of Mazafati dates and prevented its decrease over time. Polyamide packaging was better known than polystyrene packaging. The changes in chemical properties (acidity and pH) in the samples kept at 25 ° C were significantly higher than those at 4 ° C. It also effectively prevented the growth of microbial growth. In general, the use of this compound and its polyamide retention at 4 ° C is recommended because of its effect on reducing microbial growth and preserving the chemical and quality properties of dates.

Many people limit their consumption of fried foods, including donuts. On the other hand, the consumers are looking for the functional food that contains natural resources. Also, the aim of this research was production of low-fat fictional of doughnut. Fennel powder (0, 1.5 and 3 %) and Fenugreek gum (0, 0.25 and 0.5%) were used in doughnut formula and total phenol, antioxidant, moisture, specific volume, porosity, texture (after 2 hours and 3 days) and sensory properties were examined.  The result showed Fennel powder increased total phenol and antioxidant of doughnut. Fenugreek gum was more effective to protect of moisture during 3 days. The samples containing 0.25 gum were the lowest firmness and the highest specific volume, porosity and L*. The samples containing 0.25 and 0.50 gum had the same texture after 3 days. These samples were more softness than control. The finding showed the samples containing more than 0.25 % gum had the lowest a* value. Finally the sample containing 1.5 % Fennel powder and 0.25% Fenugreek gum and the sample containing 3 % Fennel powder and 0.25% Fenugreek gum had the highest overall acceptability.

Carum copticum Essential oil (CCEO) after drying in the shade, to hydro-distillation by a Clevenger apparatus was extracted. The antimicrobial activity of CCEO were evaluated dilution preparation by disc diffusion method and well diffusion agar. In order to standardize the method of standard microorganism (ATCC) were used. The results showed that the inhibition zone diameter increased in the two methods of diffusion disk agar and well diffusion agar by increasing the essential oil concentration. The smallest inhibition zone diameter against different CCEO concentrations belonged to Gram-negative bacteria (Pseudomonas aeruginosa). The results of WAD and DDA demonstrated that Gram-positive bacteria were more sensitive to TPEO than the Gram-negative ones. The most inhibition zone diameter against different CCEO concentrations belonged to Gram-positive bacteria (Staphylococcus aureus). The minimum inhibitory concentration (MIC) of CCEO for Staphylococcus aureus, Streptococcus pyogenes, Bacillus subtilis, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans was 0.5, 1, 2, 2, 4, 8 and 1 mg/ml respectively. The minimum bactericidal/fungicidal concentration (MBC/MFC) for microorganisms was 1, 2, 2, 4, 4, 8 and 1 mg/ml respectively.

Deep frying is a common practice in fast food preparation with optimal sensory properties. various factors such as process conditions (temperature and time), pH, physicochemical properties of the food, the origin of the oil, the chemical composition of the oil have affected on the amount of oil absorption. The purpose of this study was to investigate the ultrasound and blanching pre-treatment on the physical and thermodynamic quality of fried carrots under deep conditions. In this study, moisture content, oil content, bulk density, effective moisture diffusion coefficient were investigated and the rate of modeling of shrinkage was done by the neural network. The results showed that the use of a combination of ultrasound and blanching pretreatment resulted in reduced shrinkage, decreased oil absorption, increased apparent density at 160 ° C, and an increase in the effective emission factor of moisture content at 180 ° C. Moreover the modeling of neural network shrinkage showed a good correlation and overlap between the values predicted by the network versus actual values.

Recently, essential oils of plants such as peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by spray drying is a common method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray dried peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 °C), three Arabic gum concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Husner ratio, total phenolic content (TPC) and free radical inhibition ability (DPPH) of the powders were measured. Powders were stored under three different atmosphere namely day light (25 °C), darkness (25 °C) and fridge (4 °C) for 120 days. Then, the TPC and DPPH of stored powders were measured at time intervals of 30 days. Results showed that increasing inlet air temperature and career substance concentration led to decrease in bulk and tapped densities and Husner ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180 °C), increasing Arabic gum concentration increased TPC of powders. Results of storing powders for 120 days indicated that storage conditions under low temperatures and darkness could more preserve TPC and DPPH scavenging ability of peppermint powders.

Fruits and vegetables are perishable products due to their high water content and high enzymatic activity, and large amounts of them are deteriorated each year before consumption. Different methods such as the use of heat or chemical preservatives are common to reduce food waste, but increasing consumer demand for fresh or minimal processed foods has led to increased research for finding alternative preservation methods. In this study, the ability of clove, cumin and fennel essential oils (concentrations of 50, 75, 100 and 200 ppm) in reducing peroxidase enzyme activity (as one of the main factors of biochemical deterioration) in apple fruit was investigated. Clove essential oil in pure state and in concentrations of 100 and 75 ppm reduced 66.67% of the peroxidase enzyme activity while concentrations of 200 and 50 ppm of clove essential oil reduced 62.97 and 48.15% of the peroxidase enzyme activity in apple fruit respectively. Cumin essential oil in all applied concentrations led to a 66.67% reduction in peroxidase enzyme activity in apple fruit samples. Also, the use of concentrations of 100, 75 and 50 ppm of fennel essential oil has reduced 62.97% of peroxidase enzyme activity in apple fruit samples, while increasing the fennel essential oil concentration reduces its inhibitory effect on peroxidase enzyme activity so that the application of pure state and concentration of 200 ppm of fennel essential oil reduced 18.52 and 55.56% of peroxidase enzyme activity in apple fruit, respectively. The results of response surface optimization method showed that the lowest peroxidase enzyme activity for clove, cumin and fennel essential oils were obtained in essential oil concentration and enzyme activity time of 200 ppm and 40 seconds for clove essential oil, 146 ppm and 112 seconds for cumin and 130 ppm and 183 seconds for fennel essential oil respectively.

Antisolvent precipitation is one of the desirable methods to fabricate colloidal nanoparticles from food ingredients. The aim of this study was colloidal wax- based nanoparticles production from beeswax and propolis wax by antisolvent precipitation method. For this purpose, the effect of different parameters including solvent type (absolute ethanol, isopropanol), emulsifier type (Tween 80, sodium caseinate and their mixture in a ratio of 1:1) and the type of lipidic compounds (beeswax, propolis wax) was investigated on the parameters of particle size, polydispersity index and production yield. According to obtained results, the lowest amount of particle size belonged to absolute ethanol (205 nm) and sodium caseinate (192 nm). Emulsifier type, solvent/emulsifier type had significant (p< 0.05) linear and interactive effects respectively on polydispersity index. The polydispersity index level of both waxes was less than 0.21 and in desirable range. The results of production yield showed that mixture of emulsifier, ethanol and beeswax had the maximum amount of yield (92%, 93% and 90%, respectively). The interactive effects on production yield demonstrated that the mixture of emulsifiers, regardless to solvent and wax type used, had the highest amount. In addition, beeswax nanoparticles, which were prepared by absolute ethanol (ca. 91.5%), showed the maximum amount of yield compared to fabricated nanoparticles from both waxes with isopropanol. As results showed, antisolvent precipitation can be used as a feasible way to produce solid lipid nanoparticles. It was also determined that beeswax and propolis wax had a good potential for preparing lipid nanoparticles.

The purpose of this research is to identify possible failures modes in the process of producing Kurdistan sugar factory. In this research, firstly, the Process map of the production process by using the IDEF0 modeling logic was extracted accurately in order to schematically analyze all the aspects and processes of sugar production from raw sugar. Then, in the form of teamwork and at various expert meetings, 49 major and potential failures were identified in all processes and activities of the sugar production process. In the following sessions, the failure severity, the probability of occurrence of failures and the probability of error detection were determined. Using the RPN (risk priority number) was extracted for each failure. In the following, the root causes of the 24 priority failures were determined by FTA, and due to the causes of the errors, suitable solutions to reduce the effects of failures were documented. Finally, the origins of process failures were analyzed.

Dairy products fortified with minerals and vitamins play an important role in the development of functional foods. Among lactic acid bacteria, yogurt starters have a special role in the industry, and their health-promoting function has been confirmed. The long duration of fermentation time by lactic acid bacteria in dairy products, takes time and energy and leads to increased production costs. Therefore, the identification of appropriate conditions and factors affecting the growth of different strains are the basic necessities of production. Hence, in this research, the effect of adding manganese sulfate (0, 0.006 and 0.03%) and vitamin B12 (0 and 0.5 ppm) alone as well as their combination on the physicochemical, textural, and sensory properties of fermented milk produced in the presence of Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 were investigated. The results showed a decrease in pH and an increase in acidity during the storage period. The L* and b* index decreased and the values ​​of a* increased during the storage period (P<0.05). Also, textural characteristics and syneresis rate in samples containing 0.006% manganese sulfate and 0.5 ppm of vitamin B12 alone and their combination treatment, containing 0.006% manganese sulfate+0.5 ppm vitamin B12 were significantly improved (P<0.05). As the storage time proceeded, the sour taste of samples enriched with vitamin B12 and manganese increased (P<0.05). While the off-odor and off-taste were not felt in these samples. Also, storage time had no significant effect on these sensory characteristics (P˃0.05).

Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future.

The purpose of this study was to investigate the effect of two indigenous hydrocolloids (Cydonia oblonga and Lallemantia native gums) as a fat replacer in the production of low-fat milky dessert or this purpose the effects of these in quantities of 0.1 0.2 0.3% after 1 5 10 days of storage on physicochemical and sensory properties of low-fat milky dessert samples in comparsion with the control sample (without gum) was studied. . Hardness, chewiness and color parametes (b*L*) were decreased and a* parameter was increased as a result of gum addition. during storage the surface had a higher peaks and bumps than a low-fat dessert sample containing Cydonia oblonga and Lallemantia gums. , sweetness, and porosity were not affected by gums, but addition of  Lallemantia gum has  significant effect on its softness, gumminess, oiliness, color and  overall acceptance . Low fat dairy dessert samples containing 0.3 Lallemantia gum and 0.3 Cydonia oblonga gum had the highest score in sensory evaluation among the assessors. This study showed that Cydonia oblonga and Lallemantia gums could be used as a fat replacer and texture Improver in dairy desserts.

Cake is a favorite snack of the consumerchr('39')s broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

Given the rise in the infectious diseases caused by pathogens, identification of medicinal plants and purification of their nutraceuticals can be useful in treating such diseases. In this experimental study, the antimicrobial activity of Dezfuli orange peel essential oil was examined on 3 Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa and Salmonella typhi) and 5 Gram-positive strains (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Staphylococcus epidermidis and Listeria innocua) through agar disc diffusion, agar well diffusion, minimum inhibitory concentration (microdilution broth) and minimum bactericidal concentration. Furthermore, the interactions between the essential oil and chloramphenicol, gentamycin and tetracycline were investigated. The results of disc diffusion showed that the longest and shortest diameters of the growth inhibition zone belonged to B. cereus (21.20 mm) and L. innocua (13.20 mm) respectively. In the agar diffusion test, S. aureus and E. coli respectively had the longest (17.30 mm) and shortest (11.10 mm) diameters of the inhibition zone. The minimum inhibitory concentration was equal to 25, 400, 50, 12.5, 25, 25, 400 and 12.5 mg/ml for E. coli, P. aeruginosa, S. typhi, S. aureus, B. cereus, B. subtilis, S. epidermidis and L. innocua respectively. The minimum bactericidal concentration of the essential oil was greater than 400 mg/ ml for all the strains.

In this study, 19 samples of biodegradable films using modified starch (0-2 g), albumin (2-0 g), nanoparticles of magnesium oxide (0-5%), were prepared and physicochemical properties including colorimetric, transparency, mechanical, calorimetry and morphological properties were investigated. Addition of magnesium nanoparticles to modified starch-based nanocomposite films and albumin decreased the transparency and increased the opacity of the films and increased the a, b and YI index, indicating an increase in yellow color in films containing high concentrations of MgO nanoparticles and an increase in E film. The addition of MgO nanoparticles to them also improved the strength and mechanical properties of the films (tensile strength and strain to breaking point). Films containing magnesium oxide nanoparticles showed an increase in glass transition temperature, a melting temperature and a decrease in crystallization temperature; Which confirms the positive effect of MgO nanoparticles on increasing the thermal stability of nanobiocomposite films. SEM images of the produced films showed a heterogeneous level in films containing magnesium oxide nanoparticles compared to films without nanoparticles.

This study aims at evaluating the impact of pumpkin powder (12%) and Balangu seed gum (BSG) (0.00, 0.50, 1.00 and 1.50 %) on the physicochemical, rheology, textural properties and sensorial parameters of the sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (65°C) and samples were powdered and used in the sangak bread formulation. Pumpkin bread dough formulated with BSG showed pseudoplastic and thixotropic behaviour. The bread dough viscosity increased from 13.31 to 23.65 Pa.s with increasing BSG percent from 0.00 to 1.50 % (P<0.05). With increasing BSG concentration, the density of baked breads was reduced from 880.10 to 704.29 kg/m3. The surface color of samples was affected by addition of BSG. The pumpkin bread with 1.00 % BSG demonstrated a colour, with L*, a* and b* indexes equal to 65.38, 6.86 and 44.43, respectively. The weight, moisture content (MC) and volume values of breads increased from 52.83 to 57.02 g, 30.04 to 35.56 % and 65.38 to 80.99 cm3, respectively. BSG improved porosity of the breads and resulted in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity and appearance, and the bread with 1% BSG had the highest satisfactory in terms of flavour, textural properties and total acceptance (P<0.05).

The objective of this study was to investigate the synergistic effect of nano titanium dioxide (TiO2-N) and Mentha piperita essential oil (MEO) on the equilibrum moisture sorption isotherm and microbial growth rate of Staphylococcus aureus of cassava starch film. For this purpose, cassava starch biocomposite film with the addition of 1, 3 and 5% TiO2-N and 1, 2 and 3% MEO, and glycerol as a plasticizer were obtained by the casting method. The equilibrium moisture absorption isotherm and antibacterial activity of prepared nanobiocomposite films against Staphylococcus aureus were examined. The obtained results demonstrated that by addition of nanoparticles and essential oil to the starch biocomposites, the equilibrium moisture absorption isotherm curve was shifted to lower moisture content. The microbial tests stated that the pure cassava starch film (control) showed no antibacterial activity against the Staphylococcus aureus and the antibacterial activity significantly increased with increasing concentration of both TiO2-N and MEO in the starch films (p<0.05). However, the antibacterial activity of TiO2-N nanoparticles was higher than MEO. Addition of TiO2-N and MEO increased lag phase and decreased log phase in microbial growth curve. Finally, according to the obtained results in this study, it can be concluded that incorporation of TiO2-N and MEO combination improved the antibacterial activity of cassava starch biocomposites against Staphylococcus aureus and these bionanocomposite films can be used for packaging and extending the shelf life of food products.

In the present study, simultaneous evaluation for the survival ability of probiotic bacteria at pH 2.5, viability in the presence of pepsin-pancreatin, resistance to bile salt, Adhesion ability, bacterial resistance against antibiotic substances with measuring of minimum inhibitory concentration, auto-aggregation and co-aggregation with interference of (Escherichia coli (NCTC 12900 O157:H7), Salmonella enterica (ATCC 13076) and Listeria monocytogenes (ATTC 7644)) were investigated. In the test of Acid tolerance, it was found that all the strains except LF 55, 61 and F had high viability. Strains LF 56, LF 57, LF 55, O, F and strains LF 56, LF 57 and A7 showed that had the most resistant against pancreatin and in the presence of pepsin, respectively. Furthermore, all of the strains except La5, 52 and 49 were highly resistant to bile salts. Among the 19 strains, Lactobacillus gasseri had the highest adhesion ability (62.90%). Strain Lactobacillus plantarum LF 56 and Lactobacillus gasseri 54 C showed that had the highest potentials for auto-aggregation and co-aggregation (75.31% and 33%) on three pathogens, respectively. Several strains of Lactobacillus plantarum were sensitive to the studied antibiotic substance. However, strains M8 and M11 were resistant to Kanamycin and Chloramphenicol, and also, LF 55 and D showed high resistance against Ampicillin and Chloramphenicol, respectively. It was, moreover, found that Kanamycin, Tetracycline and Chloramphenicol had no significant influence on strains 61. It was demonstrated that Lactobacillus gasseri had medium resistance to Ampicillin, Erythromycin and Tetracycline, while Lactobacillus fermentum showed highly resistance to Ampicillin and Erythromycin. According to the results, human-isolated Lactobacillus gasseri gained the high scores in terms of probiotic properties as compared with other strains. Therefore, Lactobacillus gasseri can potentially protect epithelium tissue of intestine against pathogenic bacteria and it is a preferred candidate for prophylactic purposes, preventing of intestine infections and increasing of body immune system.

Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Then antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapor permeability decreased when the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared with Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film containin 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended.

In this study, bacterial cellulose based antioxidant films containing 5%wt of rosemary essential oil (REO) were prepared. The effect of lamination (production of multilayer film) and beta-cyclodextrin (β-CD) (as complex agent) on the physicochemical, antioxidant and release properties of the active films was studied. X-ray diffraction analysis revealed that the REO was able to decrease the crystallinity of bacterial cellulose film. Results of physical tests revealed that the addition of 5% REO caused to increase of water vapor permeability and decrease of mechanical stiffness and using of β-CD and lamination diminished these negative effects of REO and effect of lamination was more than β-CD. REO had a significant effect on color properties and caused to increase b values and decrease L values. REO loaded film had good antioxidant activity (68.7%) but this property decreased after lamination and β-CD complexion.  The β-CD and lamination decreased the migration rate of REO from matrix of bacterial cellulose films and the effect of lamination was more than β-CD.

Gelatin is mainly produced by collagen denaturation. Gelatin obtained from cold-water fish has low sol-gel transition temperatures. Chemical and physical treatments can be used to modify the gelatin network by establishing cross-links between the gelatin chains to improve the properties of the gel. In this study, cross-linking in cold-water fish gelatin-based hydrogels was established by tannic acid (TA) and caffeic acid (CA), each at concentrations of 1, 3 and 5%. The effect of CA and TA concentrations on the physicochemical properties of gelatin hydrogels was investigated. The strength of the gel and the degree of crosslinking increased with increasing the concentration of tannic acid from 1 to 3%, which increased the strength of the gel from 325.00 to 343.62 N/mm2 and the degree of crosslinking from 82.01 to 84.99%. At higher levels of tannic acid, a decrease in gel strength and degree of crosslinking was observed 301.90 N/mm2 and 75.48%, respectively. However, these properties of hydrogels increased steadily with increasing levels of caffeic acid (p <0.05). The swelling rate also decreased due to the combination of different levels of tannic acid and caffeic acid. The maximum swelling rate for the control was 1732.30% and the minimum swelling rate for 3% tannic acid was 594.79%. The crosslinked gelatins by tannic acid significantly improved the denaturation temperature and their thermal stability was higher than that of caffeic acid. This temperature was 89° C in untreated hydrogels and increased to 94 °C and 98 °C in caffeic acid and tannic acid treated hydrogels, respectively. Scanning electron microscopy images of the hydrogel samples showed that the structure of the hydrogels based on cold-water fish gelatin was spongy. The addition of crosslinking agents only slightly reduced the pore size of the gelatin and had no significant effect.

Nutritional value, deliciousness and ease of digestion, high calories, suitable vitamins and minerals are some of the qualities that make pistachios superior to other kernels and are often consumed dry. Fresh pistachio does not have long shelf life despite its higher nutritional value, therefore, studying the methods of increasing the storage of fresh pistachios for the market is one of the aims of this product. In this regard, a study was carried out to investigate the effect of combined treatment of carboxymethyl cellulose (CMC) with different concentrations of two essential oils of clove and on the storage life of pistachio cultivar, Ahmad Aghaei. In this study, factorial experiments were conducted in a completely randomized design. In this experiment the treatments were in two levels, one concentration of control edible (distilled water), 0.5% CMC, 0.5% CMC +400 mg clove, 0.5% CMC +800 mg clove + 0.5 0% CMC +1200 mg clove and second factor of storage period were studied at two levels (25 and 50 days). The results showed that with increasing storage time, skin and kernal firmness decreased in all treatments. The percentages of weight loss, chroma index, malondialdehyde, hydrogen peroxide increased during storage. The application of carboxymethyl cellulose alone and with the essential oils of cloves compared to the distilled water application improved most of the factors studied. The combined treatments were able to maintain fruit firmness compared control sample and were unable to maintain the amount of phenolic compounds, total chlorophyll of kernal, and kernal carotenoids during storage. Overall, the combination of carboxymethyl cellulose with 400 mg / L of clove essential oil were able to retain most of Ahmadaghaiechr(chr('39')39chr('39'))s pistachio quantitative and qualitative characteristics for up to 50 days.

Coating of fruits with edible gums increases the appearance quality, improves the color and reduces their shrinkage at the end of the drying process. In this study, Xanthan and Balangu gums were used to coating of apricot slices during drying in the infrared system and the drying kinetics of the samples were modeled. In this study, apricots were divided into three groups: control (without coating), coated with xanthan gum and coated with balangu seed gum, and then the effect of infrared lamp power (150, 250 and 375 W) and distance of samples from lamps ( 5, 7.5 and 10 cm) on the drying time of the samples were investigated. The concentration of used gum was 0.6% (w/w) and the thickness of apricot slices was 0.5 cm. The results of drying the apricot samples by infrared method showed that with increase in lamps power and decrease in samples distance from the heat source, the drying time decreases. Coating pretreatment increased the drying time of apricots and the drying time of samples coated with balangu seed gum was longer. The average drying time of the control samples, coated with xanthan and balangu gum was 73.11 min, 81.04 min and 83.74 min, respectively. This process was modeled by an artificial neural network with 3 inputs (type of coating, radiation lamp power and lamp distance) and 1 output (drying time). The results of artificial neural network modeling showed that the network with 7 neurons in a hidden layer and using the sigmoid activation function can predict the drying time of coated apricots using an infrared dryer (r=0.974).

Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using oral acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 grams were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-al-Anbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and stored in acetic acid, salt, garlic and red pepper and marinade stored in refrigerated containers for 2 weeks. The spoilage indicators such as peroxide index, pH, volatile nitrogen, TBA and FFA were measured and compared with raw samples, for determination the nutritional value and health of the consumer. The results showed that the marination process increased the indicators of TBA, PV, TVB-N and FFA. In general, it can be concluded that the processing of fish as a marinade causes a change in the nutritional value of the product.

One of the main goals of drying agricultural crop is reduction of the moisture content and obtain optimum moisture in order to get maximum storage time and reduction of crop losses in the processing stage. Regarding to new science application and different methods of drying, use of new methods such as drying with infrared ray is necessary to be studied. In this study in order to determine effect of air temperature at three levels of 40, 50 and 60 ° C and ultimate paddy moisture at levels of %7-8, % 9-10 and %11-12 (based on dry weight) on drying time and paddy husk percent of Tarom Hashemi was used rotary cylindrical drier of infrared in three replications. Besides, effect in three levels of temperature and moisture and two type crop of paddy and brown rice on some mechanical properties of the dried paddy were determined by instron apparatus in five replications. The results indicated that the studied factors temperature and moisture had a significant effect on drying time. However, temperature and moisture factors hadn’t significant effect on the husk present. Measurement of Mechanical properties of rice paddy after drying indicated that among three factors: type crop (paddy and brown rice), moisture and temperature; two factors of type crop and moisture were more effective on mechanical properties. The obtained results of the research showed that optimum temperature of drying and optimum ultimate moisture (based on dry weight) are 57/68 ° C degree and %7/5 and under such conditions optimum time of drying was 84/76 minutes so that husk percent, break time and force were %21/54, 4/24 sec and 33/92 N respectively, besides size of displacement up to break point was 0/34 mm.

Oxidation of lipids in foods is one of the most important chemical events during food frying. The resulting chemical indices contribute to various diseases such as atherosclerosis, cancer, premature aging, respiratory distress syndrome and various liver disorders. The overall objective of this study was to investigate the chemical factors of the oils used in Fried falafels.and then compared with the  case controlled conditions in the laboratory. This study was performed on 50 samples prepared in the shop. Peroxide, anisidine number, total oxidation value (TOTOX) and Kreis test were measured to investigate the destructive effect of falafel compounds on oil, then was compared with the case controlled samples according to the relevant standards in the laboratory. In this study, more than half of the samples could not be used and only 42% of the samples were approved. The mean and standard deviation for this values in the control sample were 4.39±0.62, 6.09±0.87 and 15.68±2.09 respectively. Also, there was a positive correlation between the values of peroxide, anisidine and TOTOX with Kreischr(chr('39')39chr('39'))s test. Based on the results, it was found that most of the chemical factors in the samples were above the permissible limit and used oils on the shops are unhealthy and unusable. Therefore, due to the dangers of primary and secondary oxidation on human health, implementation of training programs and application of the proper way to prepared food for the staff of these centers is essential.

In the present study, a convective heat transfer coefficientchanges during deep fat frying was investigated. So, by keeping the oil temperature constant as a heat transfer medium, temperature changes in a potato strip (cube-shaped), in the center and left-right sides of the strip during frying by a three-channel thermocouple was measured. Processing temperature of oil was 150, 160 and 170°C. The strip temperature was recorded by a data logger at     ten-second intervals. Due to no significant changes in the temperature of different selected locations in potato strip, the center temperature was selected and recorded as an effective temperature. Also, heat transfer parameter included convective coefficient () was calculated in the range of 128_515 W/m2.K .Result showed that  is high in high levels temperature because of increasing rate of moisture exiting and turbulence in the oil. Also, with increasing oil temperature, decreasing of oil content and decreasing in moisture content of slices were observed. The mass transfer parameters including the effective moisture diffusivity () and the oil diffusivity () were calculated in the range of 9.12×10-9 _1.31×10-8 m2/s and  1.26×10-5_1.52×10-5 m2/s , respectively. By using the calculated coefficients, heat and mass transfer modeling, was done by mathematical equations and the relevant equations were solved by the method of separation variables. Simulation was also done with COMSOL Multiphysics version 5.3a and the resulted profiles were also presented.

Increasing information about color kinetic changes has made the improvement of color parameters possible. Analysis of the color kinetics data allows for undesirable changes to be minimized and optimizes the color retention in food products. Imaging and image processing operation were performed to extract color parameters in the color space L*a*b. Image J software was applied to analysis the images, and changing the color space was done using a two-stage method. The temperature sensitivity of rate constants was evaluated using Arrhenius equation. Results showed that the increase of ΔE during time at the beginning of frying was fast and then has been slower. The activation energy was determined 44.80 kJ/mol. Statistical analyses showed that frying time and frying temperature and also interaction of them had significant effects on total color changes of the meat cubes. Color measurement was carried out successfully using image processing as a non-destructive and simple method in evaluation of ostrich meat crust color and the results of machine vision system correlated with the visual observations. Kinetic of formation or deterioration of color during deep fat frying was well modeled using a first-order kinetic equation.

Frying is considered as one of the most popular methods of fast food cooking with desirable sensory characteristics as well as an important inclusive and diverse process. Since the tendency to consume fried foods with lower oil content has increased today, pretreatments such as enzymatic and ultrasonic treatment can reduce the absorption of fried oil and improve the sensory properties of food. In this study, pretreatment with hot water enzyme at 85 ° C for 2 and 4 minutes and ultrasound pretreatment at 37 kHz at 20 and 40 minutes. The effect of the above treatments on oil uptake and sensory properties was investigated. The results show that moisture diffusion coefficient increases with increasing temperature in all pretreatments due to faster exit of moisture from nutrients. The highest moisture diffusion coefficient was observed at 190 ° C. As the frying temperature increased, the oil content in the food decreased. Regarding the moisture content, there was a significant difference between control and ultrasound-treated and control enzyme samples (P<0.05). There was no significant difference between the treated enzyme samples in 2 minutes and the enzyme samples in 4 minutes (P>0.05). The shrinkage was reduced in all of the above treatments so that in the pre-treated ultrasound samples for 20 and 40 minutes were less wrinkled than the control and enzymatically treated samples. However, the difference between the ultrasound pre-treated samples for 20 minutes with the enzymatically treated samples was not significant (P>0.05).

According to FAO reports, a huge amount of fish processing by-products (around 50%) are produced every day. Fish processing by-products are mainly head, tail, skin, scale, backbone and viscera.  These by-products usually consist of several bioactive materials, such as proteins, enzymes, fatty acids, and biopolymers. Seafood by-products could be a source of healthy food for both human (such as fish sauce, fish protein hydrolysate; FPH) and animals (such as fish meal, fish silage, FPH).  Additionally, bioactive substances derived from seafood by-products have been used in various biotechnological, nutritional, pharmaceutical, and biomedical applications. FPH is one of the most important products which is prepared by hydrolysis of underutilized fish or fish processing by-products. Although FPH has been used for agricultural purposes, advanced technological developments have made it possible to apply these FPHs as functional ingredients in food and pharmaceuticals. Likewise, the hydrolysate is also a rich source of biologically active small peptides that have been proved for various therapeutic potentials. This paper will review properties and potential applications of FPH in the human nutrition.