مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 4 (پیاپی 113، تیر 1400)

Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.

The propose of this study is evaluation effects of different solvents on antioxidant activity and phenol and flavonoid content of Postia puberula (Asteracea). The obtained ethanol, methanol, water and hydroalchol extract were investigated for antioxidant activity and phenol and flavonoid content. The antioxidant activity were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene/linoleic acid assay, also phenol and flavonoid content were measured by gallic acid and quercetin as standard compound. The result of this study showed that the the different solvents can effective on antioxidant activity, phenol and flavonoid content so that, in both method hydroalchol extract has more antioxidant activity, also hydroalchol extract has more phenol, but more flavonoid  observed in ethanolic extract

In this research, the design of an electrochemical sensor based on a carbon paste electrode modified with nanoparticles and ionic liquid was studied. The sensor modified with graphene-quantum dot and ionic liquid nanoparticles was studied for Sunset yellow analysis and for this purpose, various parameters such as ionic liquid ratio, the amount of graphene-quantum dot nanoparticles and the pH were studied. The optimum content of 5% graphene-quantum dot  nanoparticles and 10% ionic liquid and pH 6 was obtained. The best performance was observed in the modified carbon paste sensor of graphene-quantom dot nanoparticles and ionic liquid. This sensor in optimal conditions with a linear amplitude of 3 nM to 150 μM and a detection limit of 1 nM could be well used to determine the amount of Sunset Yellow. The sensor designed to analyze the desired color was used in fruit juice samples and the results showed its high ability to analyze real samples.

Germinated mung is a rich product in proteins, vitamins, minerals, essential fatty acids, sugar, amino acids, flavonoids, sterols and organic acids. Duo to high nutritional value and limited shelf life, studying on effective solutions for increasing its shelf life is important. In the present research, effect of nonoemulsion coating of Thyme Essential oil (0-125 ppm) in tragacanth gum (0-0.2 percent) with UV-c irradiation (0-40 seconds) on physicochemical characteristics of germinated mung bean was studied. According to the statistical pattern of response surface-central composite design, we defined 20 treatments and 6 repetitions in the central point. The physicochemical characteristics of the treated samples including weight loss, PH, total phenolic, antioxidant capacity, ascorbic acid and firmness of samples were assessed after 12 days in 4 °C. The results showed an increase in total phenolic with increasing the concentration of Thyme (Zataria Multiflora ) Essential oil. Also, increasing tragacanth gum concentration increased total phenolic, and decreased ascorbic acid level and firmness. High UV-c irradiation time decreased total phenolic, antioxidant capacity, ascorbic acid levels and firmness of samples. We optimized the formulation in order to keep the highest levels of total phenolic, antioxidant capacity, ascorbic acid and firmness based on the prepared models. Optimal levels of variables were considered 104.17 ppm of the Thyme Essential oil, 0.03 percent of the tragacanth gum and 6.67 seconds of UV-c irradiation. Comparison of quality characteristics of control and optimum samples showed that the optimum sample had more phenolic compounds, antioxidant capacity and ascorbic acid than control. Furthermore, weight loss and PH of the optimum sample was lower in comparison than control.

The aim of this research was to investigate the feasibility of composite and laminated chitosan (CH) and whey protein isolate (WPI) film preparation which was containing cumin essential oil and chitosan nanofiber. Production of composite film was possible by decreasing WPI pH to below its isoelectric pH. Double-layer was also prepared by pouring WPI solution on dried CH film. amount of active agent and nanofiller was fixed (125 mg/100ml) and only the effect of CH/WPI ration and film type (laminated or composite) on the properties of films was arudied by RSM analytical method. The color, watercontact angle, moisture absorption, solubility, water vapor permeability and mechanical properties of films were determined. By using desirability function and according to the results, optimum formulation of composite film (65.14% WPI and 34.85% CH) and laminated film (49.01% WPI and 50.99% CH) was achieved. Microstructure of optimized films was analyzed by FTIR, FE-SEM and XRD tests. Results of FE-SEM indicated a heterogenous stracture in composite film but without any phase separation. Also, at the laminatred film good attachment between two layers of CH and WPI was observed. Semi-crystalline stracture of composite film was approved by XRD analysis and there was no detectable difference between peak intensity and crystalline stracture of composite and laminated film. there was a slight difference in the FTIR spectra of composite and laminated films. According to the results, the characteristics of composite film in comparison to laminated film had better accordance with the used prediction model. But the laminated film exhibited better morphological characteristics and could be suggested for preservation of different foods due to its high potential for use in food packaging.

The formation of chitosan nanoparticles (CSNPs) with a high stability still remains a main challenge in terms of applying the produced particles in the field of nutraceutical and drug delivery systems. Giving that there are many variables parameters which could affect the size, morphology, and other properties of fabricated CSNPs during ionic gelation process along with using sodium tripolyphosphate (STPP) as the most common cross-linking agent. In this study, after the production of CSNPs under the influence of various independent variables such as chitosan (CS) concentration, STPP concentration, and CS to STPP ratio, in the next step, the physical, rheological, turbidity, and colorimetric properties of the produced nanoparticles were measured. Finally, two artificial neural networks (ANNs) – multilayer perceptron (MLP) and radial basis function (RBF) – with a single hidden layer and different threshold functions, learning algorithms, etc. were employed to predict the CSNPs properties. The results revealed that MLP for the physical, viscosity, b*, and chroma properties and RBF for other properties – with a Levenberg-Marquardt (LM) learning algorithm of 1000 epochs – well predict them with a very high determination coefficients (R2) and low mean square error (MSE). R2 for nanoparticle size, poly dispersity index (PDI), zeta potential, viscosity, and electrical conductivity of CSNPs suspensions were determined 0.9881, 0.9534, 0.9431, 0.9212, and 0.9636, respectively. However, RBF with a single hidden layer comprising a set of 3 inputs, 4 neurons in hidden layer, and 3 outputs with the SigmoidAxon- SigmoidAxon transfer function presented the best results for predicting the L*, ΔE, and WI properties of CSNPs suspensions. In addition, R2 for L*, ΔE, and WI of CSNPs were calculated 0.9586, 0.9775, and 0.9457, respectively. Also, the flow behavior index of CSNPs suspensions was determined less than 1, which indicates the pseudoplastic behavior of the samples.

Ice cream is a unique food product that is very popular in Iran and around the world. As a result of much research into converting this nutrient food into a useful product, the addition of probiotic bacteria, fat reduction, dry matter enhancement and improved health benefits have been done. Probiotics ice cream contains live microbial cells that are well-suited to the distribution of probiotics to consumers. In this study, prebiotic ice cream containing Lactobacillus fermentum strain 4-17 and inulin was prepared at 0, 2.5 and 5% levels. Microbial tests, dry matter measurement, volume increase, pH and acidity determination, melting rate and tissue parameters were evaluated. Evaluation of probiotic bacterial growth over 90 days of survival in different samples showed that the survival rate of this strain in the presence of 5% inulin was about two logarithmic units higher than that produced with 2.5% inulin and about 5 logarithmic units higher than the sample. It was in control. The pH range was 6.8-8.8, 19 to 25 degrees acidity, dry matter was 61.3 to 36.14% and volume increase was 34.38- 15.85%. Also due to the increase in apparent viscosity and decrease in melting rate (from 1.89 to 0.74 g/min), improvement in tissue properties (55% increase in hardness, 69% decrease in adhesion and 29% increase in cohesion) as well as increased product desirability during storage. At 95% confidence level, inulin can be used as an alternative to fat and tissue optimizer.

The fortification process is carried out to improve the micronutrient intake in the target community. The aim of this study was to produce energy food fortified with micronutrients using zedo and watercress seed gums and to investigate the effect of the gums on the stability and recovery of minerals and vitamins. The formulation included meat powder, soy powder, oil, fat-soluble vitamins, minerals (iron and zinc) and sodium chloride. Among the formulations that had the highest amount of energy and viscosity, 5 were selected and the amount of minerals, iron and zinc, vitamins A, D, E and K and the amount of water activity were measured. Formula A had the highest amount of energy and viscosity with 0.92% of watercress seed gum and 1.23% of zedo gum. The data showed that the presence of gums preserves the content of fat-soluble vitamins in the samples and there is no significant difference between the amount of vitamins A, D, E and K on days 0 and 14, but in the control the amount of vitamins decreased. The response obtained from the simultaneous presence of zedo gum and watercress in the formulation of energy food showed that the type and concentration of gum had no effect on the preservation of minerals (iron and zinc). The best formulation in this study contained 35.25% protein and 0.5% minerals, which provides 277.03 kcal of energy, the total daily requirement of vitamins A, D and E, 62.5% of the daily requirement of vitamin K and 100% of the daily requirement of iron and zinc.

Aloe vera-limonene coating in combination with modified atmosphere packaging (MAP) have been used to improve quality attributes of cucumber. Samples were coated with Aloe vera-limonene solution (10%+3% V/V) and packed with two gaseous conditions:  A (21% O2, macro-perforated), B (10% O2 + 5% CO2, active MAP); they were stored at two temperatures (20, and 4 °C). Postharvest properties of cucumber such as gas analysis, weight loss, firmness, pH, total soluble solids, chlorophyll content, fungal growth, and organoleptic properties were determined. Interactive effects of coating, package, temperature, and storage period showed that the Aloe vera coating and the MAP significantly improved quality parameters of cucumbers. However, using active MAP at higher temperature (20°C) led to quality problems and is just feasible in shorter storage period. Combined usage of active MAP and Aloe vera-based coating on cucumber suggest an efficient procedure as an alternative of traditional ones for commercial application.

Ketchup is a stuffing based on extract, concentrate, puree, or tomato paste which, given the increasing consumption formes of this product, it is necessary to improve the formulation using prebiotic compounds. In this study, chemical (pH, acidity, total sugar, brix and ash), physical (Synersis and color) and sensory characteristics of ketchup samples including different amounts of sweet potato puree, inulin and date liquid sugar (as a sugar substitute) was analyzed and the results were analyzed by statistical method of response surface and central composite design. The results showed that potato puree had no significant effect on chemical properties of the samples compared to two independent variables of inulin and date liquid sugar. But the linear effects and the second power of inulin and date liquid sugar were significantly different in all chemical properties compared to the control samples. The results of data analysis showed that the second power effects of potato puree and date liquid sugar variables were significant for the amount of Synersis ketchup sauce produced. The color components (L * a * b *) increased with increasing potato puree, inulin, and date liquid sugar, and the overall color difference was higher for samples containing inulin and potato puree. Sensory properties of color and general acceptance were significantly different with increasing potato puree. Except for the taste that did not have a significant effect on inulin, the increase in the amount of inulin and date liquid sugar had an influence on the other process sensory factors. Finally, this study showed that using optimum amounts of 11.25% potato puree, 3.75% inulin and 2.9% date liquid sugar as substitute for sugar, in addition to achieving physicochemical and sensory and calorie-lowering sauces also utilize functional ingredients in ketchup formulation.

The drying process plays an important role in the treatment of medicinal plants, in order to maintain the quantity and quality of the essential oil extracted from the plant. Because Medicinal herbs containing essential oils If they are not dried immediately or their essence is not extracted, they will lose their active ingredients and volatile compounds.The aim of this study is design a hybrid dryer to drying medicinal plants and comparison their results with traditional drying methods (sun and shade).The effects of different drying methods (hybrid dryer, oven and shade drying) on the essential oil content and chemical composition of thyme were studied. The essential oils from each organ type were extracted by hydrodistillation and the chemical components were analyzed by GC/MS systems. Mathematical modeling results showed that the Midilli model can fit the drying curves with high accuracy. The highest essential oils yield of 2.4 % (v/w) was obtained by a hybrid dryer. Results indicated that hybrid dryer could keep the 24 Kinds of volatile compounds of Thymus while these values were 10 and 6 for oven and shadow methods, respectively. The main components of the essential oils in different drying methods were including alpha and beta pinene, caryophyllene, caryophyllene oxide, carotol, thymol, thymol methyl ether, terpinene-4-ol, gama-terpinene, p-cymene.In general, hybrid drying method is recommended as the best method for post-harvest thyme processing.

Pomegranate and plum paste are acidic products that are often used in the preparation of most local foods in Guilan province. As the preparation of these pastes is mainly done in the aluminum containers traditionally, there is a possibility of aluminum leaking into the pomegranate and plum puree during processing. The presence of aluminum in the diet as a contaminant has aroused the concern of many researchers and many studies have been conducted to track the relation between the aluminum intake and the occurrence of the disorders such as Alzheimerchr(chr(chr('39')39chr('39'))39chr(chr('39')39chr('39')))s, Parkinsonchr(chr(chr('39')39chr('39'))39chr(chr('39')39chr('39')))s, breast cancer, neurological syndromes, and anemia and the link has been proved. In this study, pomegranate and plum paste from 13 different cities of the Guilan province were collected and the amounts of aluminum in them were measured using atomic absorption spectrometry after digestion by dry, wet, and microwave ashing methods. The results showed contamination of pomegranate and plum pastes with high amounts of the aluminum that was higher in plum paste in comparison to the pomegranate paste. The concentration of aluminum in the case of digestion by microwave was higher than the other two methods. Although the aluminum concentration in all samples did not exceed the tolerable level defined by WHO, continuous and long-term use, considering exposure to the other sources of contamination, would be a serious health threat. Therefore, it is necessary to pay more attention to the safe processing of these products.

In this study, the effects of Farsi gum (0, 1.5% and 3%) coating containing hemp seed oil (0, 0.075% and 0.15%) on mass and volume changes of grape were investigated during storage at 4°C for 28 days. Machine vision system with learning machine methods was used to detect coated grapes from an image and estimate their mass and volume based on the image features (length, width, height and area). Four machine learning models, including linear regression (LR), artificial neural networks (ANN), radial basis function support vector regression (RBF-SVR) and Linear basis function support vector regression (LBF-SVR) were developed to predict the mass and volume of the single grape. The estimated grape mass and volume by these methods was compared statistically with actual values. The mass and volume in all treatments showed a decreasing pattern during the cold storage. The results indicated that mass and volume change decrease with Farsi gum and hemp seed oil increasing. Furthermore, according to the model evaluation results, the prediction performance of RBF-SVR model had achieved better predictive accuracy compared with the results of LR, ANN and LBF-SVR models, with R2 of 0.998 and 0.989 for mass and volume estimation, respectively, which also showed a good agreement between actual and predicted values. These results revealed that SVR model was a promising tool for estimating the mass and volume of grape during storage.

In this study, the extract components, antioxidant properties, total phenol, antimicrobial activity, alpha-glucosidase inhibition of the leaf and seed extract of Moringa Peregrina were measured. Essential oil extracted from Moringa seeds and leaves were placed in an ultrasonic bath for 40 minutes and then distilled in a Clevenger apparatus for 3 hours. Flame detector gas chromatograph was used to identify the percentage of essential oil component in Moringa Peregrina seed and leaf. Antioxidant activity of the essential oil was determined by ABTS free radical scavenging method. Also, the total phenol content was measured by Folin-Ciocalteu reagent. Antimicrobial activity of the essential oil was evaluated by disk diffusion method for Staphylococcus aureus, Escherichia coli, Bacillus cereus and Penicillium notatum. PNPG was used as a substrate to determine the inhibitory property of α-glucosidase. The results showed that the use of ultrasonic pretreatment significantly increased the extraction rate of leaf and seed extract of Moringa (p<0.05). The percentage of essential oil extracted from Moringa Peregrina leaves was higher than the essential oil extracted from Moringa Peregrina seeds (p<0.05). The main constituent in the essential oil of this plant seed is isothiocyanic acid (41.44%) and the main composition of the essential oil of Moringa Peregrina leaf, farnesyl acetone (22.72%). The essential oil of leaf and seed of Moringa Peregrina has free radical scavenging properties and phenolic compounds (0.025 mg/ml Gallic acid) that can be considered as antioxidant plant. The essential oil of Moringa Peregrina seed has anti-microbial properties against the bacteria Staphylococcus aureus and Escherichia coli and the fungus Penicillium nutatum. The essential oil of Moringa leaf showed no antimicrobial activity. The concentration of essential oils of leaf and seed of Moringa Peregrina that IC50 (alpha-glucosidase 50% inhibition) was 0.03 mg/ml. The essential oil of this plant can be used to produce functional foods.

Recently, the design and production of biodegradable films have received special attention than synthetic packaging due to the reduction of environmental pollution. The aim of this study was to investigate the effect of Persian gums (1%) and gellan gum (1%) on the physical, mechanical and morphological properties of composite films based on sodium caseinate (10%) as film reinforcing agents. The films were synthesized by solvent evaporation and the effect of each gum on the characteristics of the composite films was evaluated. The results showed that the addition of gums strengthened the composite films. So that the composite films showed mechanical resistance and good barrier properties versus moisture and light. The surface properties and morphology of the films also showed that the gums were well computability to the casein film and formed uniform and stiff films. In addition, composite films had acceptable transparency. Thus, it can be concluded that the use of composite films and the combination of different polysaccharides with protein matrices can improve the properties of the resulting films. On the other hand, by adding antimicrobial and antioxidant agents to biodegradable films, they can be considered as active packaging.

The production of composite breads, in addition to reducing dependence on wheat, will improve the nutritional value of the final product and diversify the consumer food basket. So, the aim of this study was investigation of the effect of replacing wheat flour by millet flour at levels of 10, 20 and 30% in formulation at the presence of different ratios of guar-xanthan gums (0.3-0.1, 0.6-0.15 and 0.9-0.2%) on dough rheological properties and physicochemical and sensorial characteristics of semi volume Barbari bread in completely randomized factorial design (p˂0.05). The results of farinograph test showed that the amount of water absorption, dough development time, stability time and value of the dough valorimeter decreased by increasing the amount of millet flour in the formulation and increased by increasing amount of gum and xanthan gum. Also, the results indicated the moisture content and specific volume by increasing the amount of millet flour and addition gums, were decreased and increased respectively. Although the amount of water activity and texture firmness (2 h and 3 days after baking) were increased, while by increasing the amount of gums, these qualitative parameters were decreased. The results of evaluation crust color showed the L* and a* values were decreased and the a* value was increased by addition millet flour. On the other hand by adding different levels of gums the L* and a* values were increased and had no significant effect on b* value. In the sensory evaluation, the sample containing 10% millet flour, 0.9% of guar and 0.2% xanthan was introduced as the best sample by panelists.

In this study, the antibacterial effect of eucalyptus extract on different bacteria showed that the bulk of compounds present in the sap of eucalyptus leaves were formed by the phenolic compounds. starch was prepared for the production of starch film was used to improve the quality of film by 10 % of the volume of glycerol. ground beef production was evaluated by adding 0.5 and 1.5 percent of eucalyptus oil to the film, then ground mutton meat was packed with film, and microbial and chemical properties and transparency of meat after preservation in the fridge were studied in times 1, 3 and 6 days. according to the results, inhibition of DPPH increased with an increase in the amount of extract and the highest percentage was reported on day 3. also the results of TBA with a decrease in the amount of extract decreased and the maximum reduction rate was reported on day 3. according to the results, the total population count of microorganisms decreased with an increase in the amount of extract and the maximum reduction rate was reported on day 3, but did not have significant differences with the sample count on the day 6 with the spread of corruption. (P> 0.05) is based on the results that Staphylococcus aureus has decreased by increasing the amount of extract and the maximum reduction rate is reported on day 3. However, on the day 3 at 0.5 %  extract , its extracts and on the day 6 with the spread of corruption, the number of samples did not show significant differences. according to the results, the amount of transparency and color spectrum decreased with the increase of the extract and had significant differences with the sample. (p < 0.05)

Application of extracts and essential oils with antioxidative properties to stabilize edible oils is a usual approach. However, this needs extraction of essential oils and extracts which is time consuming and costly. A new method is using herbs with oilseeds during the oil extraction by press. In this study, rosemary leaf at 0 (control sample), 2.5, 5, 7.5 and 10% (w/w) was added to black cumin seeds (BS) and oil then extracted by screw press. Extracted oil qualitative properties were determined in production day and every 30 days during 90 days of storage. Obtained results showed that level of essential oil increased (from 0.1 to 0.77%) by increasing the level of RL. Peroxide value of the extracted oils was decreased from 20 to 8.8 (meqO2/Kg oil) by increasing the RL with higher oxidative stability during storage. Acidity was increased in the oil samples extracted from the BS with RL higher than 5%. Chlorophyll and carotenoids contents were increased from 52 to 204 (mg/kg oil) and 5.2 to 13.7 mg/kg oil, respectively, but their content decreased due to decomposition about by half during storage.  In conclusion, obtained results showed that new method of pressing BS incorporated with RL an herb with antioxidative properties is possible and could give a new product and an oil with higher oxidative stability.

Concerns about the environmental issues have increased the tendency to package the food stuffs with natural biopolymers. However, the use of these compounds has limitations such as the weakness in mechanical, barrier and optical properties. Alginate, as a biopolymer, has a good film forming potential; meanwhile it has poor moisture barrier properties. In order to overcome this problem, in this study, the calcium alginate film was coated with two types of lipids including sunflower oil (as a liquid oil) and tallow (as a solid fat) at two concentrations (0.5 and 5%, with and without 0.1% lecithin). Afterward, the physicochemical, barrier, and mechanical properties of the produced films were investigated. The results showed that the lamination of the alginate films with tallow fat increased the film thickness, which increased with the fat concentration. In addition, sunflower oil significantly reduced the permeability of the films to water vapor, that was more evident in 0.5% sunflower oil coated film. The results also showed that the use of these hydrophobic materials for the coating of alginate films changed the color properties and the turbidity of the films. The mechanical properties of the film, including tensile strength and elongation at the breaking point, improved by coating the alginate film with 0.5% tallow fat. Thickness, water vapor permeability, and the mechanical properties were not affected by the addition of lecithin. The SEM images proved the formation of small holes or cracks on the films surfaces. In general, this study showed that sunflower oil or tallow fat can be used as natural compounds to improve the properties of calcium alginate-based edible films, depending on the goals of packaging.

Cake is one of the most important cereal products depending and due to the high amount of fat and sugar in its formulation, continuous and long-term consumption of this food, obesity followed by problems for Provides health. The purpose of this study was to produce cake samples containing different percentages of maltitol (25 and 50%) and Persian gum (0.5, 1, 2 (MIC) and 4 (MBC)%) and to measure physicochemical properties, microbial and sensory evaluation. Physicochemical tests were performed on the first day of production, microbial 24 hours after production, first, second and third weeks of storage and sensory evaluation by 10 trained evaluators in 7 treatments with three replications. Data were analyzed by SPSS 21 software and Duncanchrs multiple range test at 95% confidence level and Excel 2013 software used to plot the graphs. The results of physicochemical tests showed that by increasing the amount of maltitol and Persian gum, moisture, ash, protein and viscosity indices increased and baking loss index decreased. Also, the pH index was not significantly different but the pH of the control samples was slightly lower than the control sample., the amount of mold and yeast after one day of storage was less than 10 for all treatments and less than 100 after seven days of storage. In the second and third weeks of storage, the amount of mildew and yeast was more than 100 for the control sample only and less than 100 for all treatments. sensory evaluation taste, hardness and overall acceptance decreased and bitterness increased. Also, odor and color indices were considered as desirable, unchanged, and 5 for the evaluators. Based on the results of physicochemical, microbial and sensory evaluation (overall acceptance) and proximity to control sample T1 treatment (25% maltitol + 0.5% Persian gum) was selected as the best treatment.

Now a day antioxidants are widely used in foods to reduce the rate of oil oxidation reaction and researchers looking for potent antioxidants by less toxicity and greater efficacy. Plants are one of the best sources of natural antioxidants. Therefore, the aim of this study was to investigated the effect of adding different levels of alcoholic extract of Salvia leriifolia (0, 1, 2 and 3%) as a natural preservative to improvement storage time of fermented doughnut compared to TBHQ as commercial antioxidant on the physicochemical, textural and sensory properties of the final product in a completely randomized design (P˂0.05). The results showed that increasing the level of Salvia leriifolia extract from 0 to 3% had no effect on moisture content, specific volume, porosity and firmness of the final product (evaluated in three times of 2 h, 4 and 7 days after baking). However, by increasing the amount of this extract in fermented doughnut formulation, the peroxide index compared to other sample and the amount of total phenolic content, the antioxidant activity by DPPH method and the oxidative stability index at 2h, 4 and 7 days after baking were decreased and increased, respectively. On the other hand, the results showed that addition of Salvia leriifolia extract at different levels had no effect on the sensory properties of the final product. The results also indicated that the antioxidant activity of the sample containing 3% of Salvia leriifolia extract had the ability to compete with fried doughnut in oil containing synthetic antioxidant TBHQ. Therefore, the sample containing 3% of Salvia leriifolia extract was selected as the best sample because it had high antioxidant resistance, secondly, the addition of this extract had no adverse effect on physicochemical and sensory properties of the final product.

Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory.

Antioxidants are compounds that effectively prevent the oxidation of oils and fats and increase their shelf life. However, due to the possibility of toxicity and carcinogenicity of synthetic antioxidants, today much attention has been paid to the application of natural antioxidants in the food industry.The aim of this study was to determine the amount of phenolic compounds and to investigate the antioxidant effects of different parts of saffron extract and application of the selected extract in cream. The values of total phenol, free radical inhibitory capacity (DPPH) and ferric reducing antioxidant power (FRAP) were evaluated in ethanolic extract of six parts of saffron (Stigma, Style, Petal, Stem, Corm and Stamen). Also, the extract that showed the highest antioxidant properties was selected and its effects were evaluated in cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds (74 mg/g). The findings of both DPPH and FRAP tests also indicated that petal extract had the highest antioxidant capacity compared to other parts. As the concentration of petal extract in the cream increased, its antioxidant effect increased, so that in cream with 0.75 % extract concentration, the production of primary and secondary oxidation products were significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant to prevent the oxidation process and can be used as a natural antioxidant source in cream.

Today, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The aim of this study was to identify the functional groups of bioactive compounds, antioxidant activity, total phenol and total flavonoids of ethanolic, aqueous and hydroalcoholic extracts of red bell pepper. Red bell pepper extracts were extracted using ethanol, water and a mixture of water and ethanol (50-50%), respectively. Factor groups were qualitatively identified and investigated by Fourier transform infrared spectroscopy (FTIR). Total phenol was calculated using Folin-Ciocalteu reagent and the number of total flavonoids was calculated by aluminum chloride colorimetry. The antioxidant activity of red bell pepper extracts was evaluated by DPPH and ABTS free radical scavenging tests and the decay of color of beta-carotene/linoleic acid. The presence of C-C and OH groups of polyphenolic compounds of red bell pepper extract was confirmed by FTIR. The phenols of ethanolic, aqueous and hydro-alcoholic extracts of red bell pepper were equal to 22.68, 19.50 and 20.80 mg GAE / g, respectively. The flavonoid content of ethanolic, aqueous and hydro-alcoholic extracts were calculated to be 39.30, 29.28 and 33.70 mg QE / g, respectively. Antioxidant capacity of red bell pepper extracts based on radical scavenging activity of DPPH, ABTS and decay of color of beta-carotene/linoleic acid, 53.39, 59.38 and 56.88 percent for ethanolic extract, 46.37, 51/28 and 48/20 percent for aqueous extract and hydro-alcoholic extract were 51, 57.66 and 49.60 percent. According to the results, it seems that ethanolic, aqueous and hydroalcoholic extracts of red bell pepper can be used as antioxidants and natural preservatives in the food industry to prevent oxidation of food products.

In this study, the effect of basil and cress seed gum concentrations (0.00, 0.25, 0.50, and 1.00 % w/w) were individually investigated on the rheological, color, and textural properties of the fresh paste gel samples. The mixture of fresh fish paste and various concentrations of gum were heated at 75 °C for 30 minutes to obtain heat-induced gels. The strain test results showed that the elastic properties (storage modulus) of the gel samples at low frequency were higher than their plasticity properties (loss modulus), while they crossed over each other in the middle of the strain range. The Gchr(chr('39')39chr('39'))LVE, G "LVE, Υ c, and Ƭf parameters of the gel samples reduced with increasing gum concentration compared with the control sample. The obtained data by the frequency sweep test is nicely fitted by the Power Law Model. Also, the results of the frequency test at low frequencies showed solid-like behavior for all gel samples, while at higher frequencies the loss modulus and the storage modulus increased. This behavior can be related to the weak structure of gels. The temperature sweep test showed that the values of Gchr(chr('39')39chr('39')) (storage modulus) and G" (Loss modulus) for the mixture of samples decreased gradually with increasing temperature, and increased with decreasing temperature. The texture profile analysis showed that the type and concentration of gum significantly (p <0.05) affected the hardness, elasticity, and cohesiveness of the samples. Results of the puncture test showed that the gel strength of the samples changed significantly with the concentration and type of gum. As the concentration of gum increased, the strength of the gel decreased and the intensity of the decrease was greater in the type of cress gum. The type and concentration of gum affected significantly the yellow and red index of the sample of fish pastes

In this study, the effect of various concentrations of date syrup as a sugar substitute in ratios of 0, 50 and 100% on quality characteristics of dairy dessert was evaluated. Properties of dairy dessert such as pH, acidity, rheological properties, sensory properties and viability of probiotics in 5 ˚c were determined. Results showed that by increasing date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364.1 mPa.s) and 100% date syrup treatments (599 mPa.s), respectively. Sensory properties were affected by date syrup concentrations. Treatment with 50% date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of viability of probiotic bacterial was observed in 100 and 50 % date syrup treatments, respectively. The results suggest that using of date syrup at concentrations of 50% improve sensory and physical properties and can increase viability of probiotic bacteria of dairy dessert samples.

Excessive use of antibiotics in the production of livestock has led to the accumulation of antibiotic residues in various livestock products such as meat and milk. Consumption of foods containing antibiotics leads to problems such as increased antibiotic resistance, while their accumulation in the body can lead to mutagenesis and cancers, liver damage and abortion. For this reason, monitoring residual antibiotics, especially in high-consumption and beneficial food products such as milk and dairy products, is of particular importance. In this research, a dispersive solid-phase micro-extraction method for the extraction of tetracycline, oxytetracycline, chlortetracycline and doxycycline antibiotics from 50 milk samples and their quantitative measurement by HPLC was developed. For this purpose, the effect of various parameters affecting the extraction efficiency such as the volume of the precipitating agent, the type and amount of solid adsorbent, ionic strength, aeration time and flow rate, type and amount of surfactant and type and volume of elution solvent were optimized. The results showed that all milk samples contained tetracycline residue and its concentration varied in the range of 146 to 319 ng / ml. No other antibiotics were found in the samples. The advantages of the proposed extraction method include high separation power and the possibility of analyzing a mixture of highly sensitive analytes, so that under optimal conditions, recoveries of the proposed method ranging from 80 to 91%, the LOD were in the range of 0.17-0.33 ng / ml and the linear range was in the range of 0.63-2000 ng / ml.

The purpose of this study was investigating the effect of wheat flour replacement with triticale flour (0-30%) and β-glucan fiber (0-10%) on physicochemical, texture and sensory properties of Barbari bread with using of two-level factorial design containing central points based on D-optimal. The results showed that with substitution of these two factors, the water activity, moisture and ash content in bread samples significantly increased and the fat, carbohydrate and calorie of the samples decreased. Antioxidant capacity and protein of samples increased with replacement of triticale flour. However, high levels of β-glucan decreased the protein and antioxidant capacity of the samples. Also the fiber content of samples decreased and increased with addition of triticale flour and β-glucan, respectively. The effect of replacement of triticale flour on the specific volume of bread was dependent on the amount of β-glucan; so that the specific volume of bread with replacement of triticale in the samples without β-glucan significantly decreased but it increased in the samples containing high levels of β-glucan. Loss weight, crust and crumb color, firmness and penetration energy of bread were not significantly affected by the substituted factors. According to the sensory evaluation, the replacement of triticale flour and β-glucan increased the flavor score and overall acceptance of barbari bread samples. According to the results, bread samples enriched with 30% triticale flour and 10% β-glucan have desirable physicochemical, texture and sensory properties and are recommended as optimum samples for production.

Garlic( Allium Satirum L) is one of the most important agricultural products in Iran and one of the major sources of foreign exchange for the country. Due to the high waste in this product to maintain, increase shelf life, and keep its quality, it is necessary to use appropriate storage methods such as drying. In this study, a thin layer of garlic slices was dried at 50, 60, 70 ° C, and in two types of dryers (vacuum and hot air). The most suitable model was developed to describe the drying kinetics of garlic flakes as a thin layer in the temperature range and type of dryer used. Effective moisture penetration coefficient, amount of activation energy, shrinkage, water reabsorption of garlic samples were measured during the drying process. in the present study, by examining 9 different experimental models and calculating the statistical criteria of R2, RMSE, x2 between the experimental data and the results predicted by each model, the most appropriate model describing the drying kinetics of garlic thin slices was the Page model. The results showed that the effective diffusion coefficient of garlic leaf moisture for different temperatures and in two types of dryers was in the range of  1.5* 10-9 to 6.6 * 10 -9 m2/s. Changes in the moisture diffusion coefficient were described as a function of drying air temperature with Arrhenius and the amount of activation energy was calculated between 14.673 and 53.175 kJ / mol. The results also showed that the shrinkage of the product was not dependent on air temperature and the type of dryer and the water re-absorption capacity of garlic samples increased slightly by decreasing their moisture content.

Todays researches on products that have health effects are growing. Food product that widely have consumed are a good tool for nutrients sources. Among these products biscuits have potential of enrichment. Biscuit is one of the products widely consumed worldwide due to its good taste, Easy to use and reasonable price. The aim of biscuit enrichment is to reach a product that is widely accepted by consumers and target groups who need it most. There are three aspects to biscuit enrichment: Biscuit enriched with vitamin, fiber, protein. Many protein sources have been studied for this purpose, including various flours, protein concentrates, protein isolates and hydrolyzed proteins. In this study we attempted to investigate the research on protein-enriched biscuits. The addition of protein whether in the form of (very common) composite flour or protein concentrate, hydrolyzed protein or hydrolyzed proteins, affect the technological characteristics and dough behavior in finished product and in general, it leads to a weaker dough, changing its viscosity, because the gluten proteins and the starch are diluted