مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 8 (پیاپی 117، آبان 1400)

Determining the status of egg fertilization plays a major role in determining the quality of eggs and their products. In this regard, in order to achieve greater productivity and production, egg evaluation is considered necessary and important in terms of spermatogenesis. In this regard, spectroscopy was performed in the range of 0.01900 nm from 130 local egg samples in the direction of the main diameter for 3 days during the storage period. Spectrum data from spectrometers, in addition to sample information, include unwanted information and noise.  For this reason, in order to achieve accurate classification models, it is necessary to process spectral data before developing the appropriate model. In this regard, intelligent neural network classification was developed based on reference measurements and information of pre-processed spectra by combining different methods of smoothing, normalizing and increasing spectral separation power to determine the presence of sperm in the egg.  Classification results on day zero, first, second, warehousing with 72.3% accuracy, 73.1%, 75.5%, and detection, 86.31, 87.1%, 76% and sensitivity, respectively: 83 61%, 79.63% and 73.3% were obtained.

Snacks such as puffed corn are food products that have high consumption particularly by children. But unfortunately, these products have high calorie and low amount of useful components. One way to enhance their nutritional value can be using fruit powders in their formulation. In this study, barberry fruit powder (BFP) being as a rich source of bioactive components, was used in the formulation of puffed corn at levels of 0 (control sample), 2.5%, 5%, 7.5% and 10% and in the quality properties were analysed in the finished product. Results showed that antocyanins (from 3 to 110 ppm) increased by increasing the BFP, but pH (from 5.5 to 4.1) and oil content (from 25.5 to 19.5%) and water activity (from 0.8 to 0.65) were decreased. Also, samples containing BFP were in standard range. In addition, organoleptic tests of samples showed that sample containing 5% of BFP obtained the highest score and in higher amount of BFP the scores were decreased. In conclusion, the obtained results showed that there is possibility to produce puffed corn containing BFP which can be a new product with suitable nutritional properties and healthful in the market.

During the bleaching of edible oil, the color and many oil impurities are removed through the adsorbent which is usually the bleaching earth.  Although adsorbents containing silica have high bleaching capacity, the purpose of this study was to investigate the role of aluminium and magnesium oxides along with silica as the main component of adsorbent. The process was carried out with 1 and 2% of adsorbents consisting of different ratios of silica, aluminium and magnesium oxides. The amount of peroxide and acid values, chlorophyll, carotenoid, red and yellow colors, amounts of copper and iron of the bleached samples were determined. The results indicated that the effect of 2% of adsorbents was more effective than 1%  in reducing all of the investigated factors. The amount of 2% of the adsorbent containing 90% silica and 10% magnesium oxide reduced the peroxide value by 74.82% and the adsorbent containing 70% silica and 30% aluminium oxide reduced the acid value up to 50% (p˂0.05).  Combined adsorbents containing aluminium and magnesium oxides, especially those with 10 or 15% magnesium oxide reduced chlorophyll content significantly.  Adsorbents consisting of higher amounts of aluminium oxide were more effective to reduce carotenoids. Addition of aluminium and magnesium oxides had significant effect on reducing the amount of red color compared to the blank sample. The amount of copper decreased by about 50% compared to the blank sample (p˂0.05). The highest reduction in iron content was obtained using the adsorbent containing 70% silica, 10% aluminium oxide and 20% magnesium oxide. The results of this study showed that the adsorbents had a good performance during the bleaching process of soybean oil and the difference in bleaching depends on the consumed amount, the compounds of the adsorbent, especially aluminium and magnesium oxides, and the type of impurity.

Chocolate is one of the foods that has special place among people and most of the people consume this energetic food. If this product has got the health effects section, it will be noted more than the past. Therefore, using foods, which have more health benefits than cocoa, in formulation and preparation of chocolate, will make glowing future for this product. One of the effective approaches in this field is the carob pod powder. In this research, Chocolate samples with replacement levels of 25, 50, 75, and 100 percent along with standard sample were produced and effects of substitution of cocoa powder by carob pod powder on physicochemical, textural and rheological properties of dark chocolate was investigated. Increasing levels of carob pod powder in the formulation, compared with the standard, gave the products lighter color. Outcomes of investigating the hardness of the products indicated that, samples containing higher amounts of carob pod powder, have less textural hardness, which can be because of the particle size distribution and the fibrous properties of the carob pod powder. About rheological models, it was found that the Herschel- bulkly model was the best fit model for the chocolate samples. Chocolate samples were assessed for sensory acceptance by a hedonic scale, samples containing 25 and 50 percent of carob pod powder had the highest acceptability even more than the standard. The results proved that it is possible to utilize carob pod powder to replace cocoa powder in chocolate production in order to improve nutritional values with agreeable sensory attributes.

Today, yogurt is produced as the most important probiotic dairy product worldwide and marketed. The combination of prebiotics with probiotics is called synbiotics, which have more beneficial effects on host health. This study was performed to compare the effect of inulin and green banana flour on the properties of synbiotic yogurt during 28 days of refrigerated storage. Inulin and green banana flour were used at 2% levels in synbiotic yogurt containing Lactobacillus plantarum and Bacillus coagulans and compared with control (probiotic) yogurt. The results showed that with increasing storage time, the acidity of all treatments increased and the pH value decreased. Addition of inulin and green banana flour increased the acidity and decreased the pH in the synbiotic samples, but no significant difference was observed between the two prebiotics used. Dry matter content in synbiotic treatments was significantly higher than control treatments (P <0.05).The presence of both prebiotic compound had a positive effect on the survival capability of probiotic bacteria in yogurt. The effect of inulin on the survival of Lactobacillus plantarum was greater than of green banana flour, but in treatment of Bacillus coagulans there was no significant difference between the two prebiotics. Count of Lactobacillus plantarum and Bacillus coagulans was higher than the recommended limit of 6 Log cfu /g in all samples of synbiotic yogurt during storage for 4 weeks. Survival of Bacillus coagulans were higher than Lactobacillus plantarum. According to the results of this study, it can be said that green banana flour has pre-biotic properties and is effective in maintaining the survival of probiotic bacteria, so it can be concluded that this combination has a high potential for use in healthy foods.

In this study response surface modeling was performed by using experimental datachr(chr('39')39chr('39'))s obtained from the amount of samples weigh, moisture content and the Brix of produced samples after different condition of osmotic dehydration process including: different concentration (0-60 %w/w) of sucrose solution with different temperature (45-55 0C) and different processing time (60-180 minutes). Results showed that osmotic solution concentration and temperature and duration of osmotic process had significant effect on the amount of moisture content, Brix, the weight of sample after osmotic process and sensory attributes of final product. The highest amount of Brix (39.69%) was observed in the dried samples in osmotic solution with 60% concentration for 180 minutes, while the lowest amount of brix was related to osmotic processing time of 60 minutes and solution temperature of 45 ° C, which shows the significant effect of osmotic solution concentration and osmotic processing temperature and time on the brix changes of samples. Results of the sensory evaluation showed that, the highest amount of texture (8.85) and color (8.46) desirability score were observed in the osmotic processing time and temperature range from 45-52.5 ° C for 160-85 minutes. The amount of texture and color desirability score of the samples decreased by increasing osmotic processing time and temperature. The higher osmotic solution concentration and the lower osmotic processing time and temperature lead to the better color and texture of the samples. Osmotic dehydration improved different quality attributes (color, taste and texture) of final product compared with blank samples. Increase of samples Brix during osmotic dehydration process, indicates an increase in the transfer of sugar molecules into the samples tissue. Therefore, in sensory evaluation, the amount of taste sensory score increased with increasing osmotic processing time and temperature and osmotic solution concentration.

Today, preventing the loss of by-products of food industry and their optimal use in order to increase the quality of food has attracted the attention of many researchers. So the aim of this study was to improve the quantitative and qualitative characteristics of gluten-free fermented doughnut based on rice flour by adding corn gluten meal and tahini meal on three levels of 0, 5 and 10%. The results showed by  increasing the amount of corn gluten meal and tahini meal, the amount of protein and peroxide of the final product increased and decreased respectively. Also, The results showed that only increasing the amount of tahini meal in the formulation increased the moisture content, specific volume and porosity and decreased the firmness of the tissue, while the addition of corn gluten meal had no significant effect on these parameters. On the other hand, only increasing the amount of corn gluten meal in the formulation reduced the fat content of the final product and adding tahini meal did not cause a significant change in this regard. The results also showed that with increasing the amount of corn gluten meal and tahini meal, the amount of L* and a* crust values decreased and increased, respectively and the addition of corn gluten meal increased the amount of b* crust value. Finally, introduced two samples containing 5% corn gluten meal and 10% tahini meal and the sample containing 10% tahini meal and without corn gluten meal as the best sample. So, it can be concluded that the use of these meal in addition to the development of industries and economic productivity, improves the quantitative and qualitative characteristics and enhances the nutritional value of the final product.

Nowadays algae, which are Phototroph  diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.

In recent years, special attention has been devoted to plant-derived drugs. Herbal medicines contain versatile compounds with a vast range of therapeutic effects. In this study, methanolic extract of Rumex alveollatus L. was obtained thorough the maceration method, and its total phenol content, total flavonoid content, antioxidant activity (DPPH and ABTS radical scavenging methods) and antimicrobial property (disk diffusion agar, well diffusion agar, and minimum inhibitory/bactericidal concentration) against Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes were evaluated. The methanolic extract of Rumex alveollatus contained 91.90 mg gallic acid/g total phenols and 48.60 mg quercetin/g total flavonoids. Antioxidant activity results showed that the extract was able to scavenge DPPH (69.58%) and ABTS (80.59%) free radicals. The growth of microorganisms was inhibited in the presence of high concentrations of the extract, and E. aerogenes and S. aureus were the most resistant and sensitive bacterial species to the methanolic extract of Rumex alveollatus. Therefore, Rumex alveollatus methanolic extract could be introduced as an effective compound in controlling bacterial infections and oxidation of lipid-based compounds.

Drying is one of the most common and effective techniques for maintaining the quantitative and qualitative characteristics of medicinal plants in the postharvest stage. Thus, in the current study, the effect of different drying methods including shade drying (SD), hot air (HAD; 40 and 60 ºC) and freeze drying (FD) on the extraction yield, chemical compositions, total phenolic and flavonoid content and antioxidant activity of essential oil from aerial parts of Ferulago angulata was investigated. The results revealed that the drying method has a significant effect on the studied properties. The lowest (0.89%v/w) and the highest essential oil extraction yield (2.5%v/w) were obtained for SD and FD aerial parts of F. angulata, respectively. The identified chemical compounds using gas chromatography-mass spectrometry represented 74.74-96.97% of the essential oil. Cyclofenchene (15.02-21.65%), Trans-ß-Ocimene (14.90-20.10%), O-Cymene (4.48-8.88%), Bornyl acetate (4.57-7.94%), ß-Myrcene (2.84-3.75%), ɣ-Terpinene (2.77-4.61%), Trans-Verbenol (2.15-3.29%), Limonene (2.15-2.92%),  β-Pinene (1.55-2.58%) and Germacra-D (1.38-3.46%) were the main chemical constituents of the SD, HAD and FD aerial parts of F. angulata essential oil. FD preserves the maximum chemical constituents and increasing temperature in HAD reduces the amount of chemical constituents of the essential oil. Total phenolic content of essential oil from FD (188 ± 0.23 mg GAE/g), HAD 40°C (185± 0.31 mg GAE/g), HAD 60ºC (169.56 ±0.26 mg GAE/g) and SD (167.03± 0.19 mg GAE/g) were almost more than twice the total flavonoid content. The highest scavenging activity of DPPH· and ABTS· based on IC50 were obtained for FD sample and were equal to 5.614±0.25 and 3.368±0.62 mg/mL, respectively. In addition, the FRAP of essential oil from FD aerial parts of F. angulata was obtained in the range of 5.923-11.074 mM FeSO4.7H20. Finally, it can be concluded that FD could be a suitable method for drying aerial parts of F. angulata.

Spoilage of dairy products can be caused by a variety of microorganisms, including bacteria, yeasts and molds. due to production of mycotoxins by some molds in dairy products, it is important to identification of exact causes  mold in order to adopt an appropriate method to prevent such contamination; Therefore, in the present study, 30 samples of contaminated Doogh with signs of spoilage such as swelling, bad smell and bitter taste were collected from a dairy factory during one year. According to the results, molds were observed in only two samples. After purification, 4 isolates were identified based on macroscopic observations, microscopic characteristics and PCR technique. Three isolates were Aspergillus flavus, and one isolate was identified as Penicillium chrysogenum. Due to the ability of the identified species to produce toxins, monitoring the critical points of the Doogh production line in order to process control and prevent secondary contamination in order to achieve a healthy product will be very important.

Pomegranate peel is the main by-product during pomegranate processing that valuable source of bioactive compounds with health-beneficial effects. This study has comparatively assessed the effects of two extraction methods (enzymatic and acidic) on pomegranate peel by measuring their bioactivity in terms of total phenolic content (TPC), antioxidant activity, and antidiabetic properties using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolourization assays, and the α-amylase and α-glucosidase inhibition assays. The TPC mg gallic acid equivalents per g dry weight (GAE mg/g dw) of extracted pectin was ~ 243 and ~ 116 for enzymatic and acidic methods, respectively. The DPPH IC50 of enzymatic pectin was significantly lower than that of acidic pectin (p < 0.05). The ABTS IC50 of enzymatic pectin and acidic pectin was ~ 361 and ~ 945, respectively. The enzymatic pectin showed a significantly stronger α-amylase and α-glucosidase inhibition effect as compared to the acidic pectin. The α-amylase inhibition was stronger than α-glucosidase inhibition for all samples.The results indicated that enzymatic extracted pectin showed antioxidant and antidiabetic potential, which could be considered as a promising candidate for functional foods in food formulation.

Production of bioactive peptides from wheat gluten by Biarum carduchcorum extract and the biological and functional capacity were investigated in the present study. Results showed that Biarum carduchcorum have the highest protease activity in (5, 45) pH and temperature, respectively. All fractions obtained (F1:˂3, F2: 3-30, F3: 30-100, F4> 100 kDa) exhibited antioxidant activity, However F1 registered the highest DPPH scavenging activity (65.85±2.64 µmol TE/g) and reducing power ABTS (295.81±2.05 µmol TE/g) and F4 have the lowest antioxidant activity. The highest ACE-inhibitory activity was F2 (86.3%) and F3 (76.3%). F1 Fractions showed an appropriate inhibitory effect on tested bacteria while total extract of F4 had no inhibitory activity against pathogens. Functional properties suggested that the solubility of hydrolysates in all samples decreased in acidic pH but as molecular weight of hydrolysates fractions increased, solubility of hydrolysate in pH (4, 7) increased significantly. Emulsifying activity index decreased and foaming and emulsion stability index increased. It seems that hydrolysates of gluten, by-product of starch industry, have a good potential biotechnological alternative for the industry.

The aims of this study were the optimization and fabrication of a biodegradable film with suitable mechanical and physical properties and also the production of a biodegradable indicator based on curcumin to detect the fish spoilage. In order to fabrication of the biodegradable packaging, the effect of different concentrations of glycerol (30, 50 and 70%) on the physicomechanical properties of films was examined. The results showed, increasing glycerol concentration led to increase of the thickness, water absorption, solubility and elongation at beak of the films, while density and tensile strength of the films showed a decreasing trend. The result of microbial test revealed that curcumin-loaded film had a good antimicrobial effect against both gram positive and gram negative bacteria. The variation of color of the films was monitored in contacting with fish during storage time. Overall, it was observed that the developed intelligent films could effectively detect the spoilage of films.

After peaches and plums, apricots are the third most important product of stone fruits, which is popular among consumers because of having high levels of antioxidants. But it is a climacteric and perishable fruit. Using of essential oils in maintaining the quality of fruits and vegetables has a high potential as an alternative to artificial preservatives dangerous to health. Recent advances in nanotechnology, and particularly nano encapsulation of essential oils, is able to overcome existing difficulties.so a factorial experiment was conducted in a completely randomized design on apricots in three replications to investigate the effect of nano encapsulated rosemary on physico-chemical properties of fruit during storage.Results showed the amount of fresh and dry weight as well as the percentage of dry matter of fruit decreased during storage and it was more in control fruits than treated ones. The amount of carotenoids and anthocyanins increased rapidly in control fruits compared to treated fruits from the 20th day of storage. the highest amount of phenols are related to harvest day and had a decreasing trend until the end of the storage, so that fruits treated with 1000 mg / L nano encapsulated rosemary had more phenol than the control and other treatments. They also had the highest amount of vitamin C and total carbohydrates at the end of storage, despite their decreasing trend. Fruits treated with rosemary nano encapsulated rosemary had higher antioxidant activity than control at the end of storage. During storage the amount of hydrogen peroxide and the activity of enzymes guaiacol peroxidase and superoxide dismutase increased. At the end of storage period, fruits treated with 1000 mg / L nano encapsulated rosemary had the lowest amount of hydrogen peroxide and the highest activity of enzymes guaiacol peroxidase and superoxide dismutase, while this trend was opposite in controls.

The aim of this study was to evaluate the color and antioxidant activity of anthocyanin extract of pomegranate peel extracted with solvent. In this study, acidified ethanol and also the combination of water with acidified ethanol was used as a solvent. Anthocyanin content was evaluated by differential pH, phenolic compounds by Folin-Ciocalteu method, as well as color stability at temperature, pH, and time, and antioxidant activity was assessed by DPPH test. The highest extraction efficiency was related to solvent extraction (ethanol-water) with %76.350±1.445. The results showed that the highest amount of total anthocyanin measured related to solvent extraction (ethanol-water) was 3.146 ±0.035 mg cyanidin-3 glucoside per gram of pomegranate peel powder. The results showed that acidified ethanol as a solvent is more effective than the combination of water and acidified ethanol in extracting phenolic compounds from pomegranate peel powder. The highest amount of total phenol compounds measured was related to the extraction of solvent (ethanol) equal to 589.310±4.246 mg gallic acid in 100 g of extract. Color stability decreased with increasing pH and less stability was observed in solvent anthocyanin extract (ethanol-water). The results showed more color changes in solvent anthocyanin extract (ethanol) than temperature. Solvent anthocyanin extract (ethanol-water) had higher DPPH free radical scavenging power than solvent anthocyanin extract (ethanol).

Pectin is a heteropolysaccharide which is widely used as a gelling and stabilizing agent in the food industry. The study aimed to optimize and evaluate the quantity and quality of pectin extraction from apple pomace by acid hydrolysis at high temperatures as a traditional method of the main wastes of the apple juice industries. Extraction efficiency was optimized in the pH from 1.5 to 2, 60 to 90 minutes and 75 to 90 °C by response-surface method (RSM) with using the central composite design. In addition, the esterification degree, amount of galacturonic acid, equivalent weight, methoxyl content, emulsion activity, stability of emulsifier and water/oil holding capacity of pectin were determined under optimal conditions. The results showed that the maximum extraction efficiency (8.83%) was achived at pH 1.5, 90 °C and 90 minutes. The extracted pectin with a degree of esterification of 54% and galacturonic acid 68 mg/g was obtained at optimal conditions. Equivalent weight, methoxyl content, emulsifying activity and water holding capacity of extracted apple pectin were 916, 8.9%, 55.8% and 4, respectively. In overall, it can be possible to obtain different pectin with varying physicochemoical properties with chaning the extraction conditions. Furthermore, the extracted pectin had proper emulsion activity and stability which can be ultilized  in different emulsion based products.

Many foods have a structures base on foam; hence their stability has a key role in their textural, structural and acceptance properties. In food industrials, polysaccharides such as gums and gelatin use as stabilizer in foam-based food system. In this research effect of gelatin (1, 2, 3%) on foaming properties of albumin and sodium caseinatate (1 and 2%) has been investigated. Overrun, foam value fraction and drainage have been measured and also image processing used for evaluate porosity, fractal count, entropy and sphericity. Result showed that adding gelatin decreased porosity, entropy, fractal count, drainage, foam value fraction on and overrun. Adding protein caused porosity, overrun, fractal count and circularity increased while bubble size decreased. Therefore, we can use various amount of gelatin for stabilizing foam-base food.

Olive oil due to its unique properties and characteristics in terms of nutrition has a very high and well-known position in various societies, but due to the high price of this product is always threatened by all kinds of fraud. Tocopherols and tocotrienols are present in small amounts (about 0.35%) in fats and oils. In this study, the fraud of adding vegetable oils (palm, soybean and corn) to olive oil was investigated by comparing the profiles of tocopherols and tocotrienols using HPLC (High-Performance Liquid Chromatography). The mixture statistical design was used to design experiments related to the measurement of tocopherols. After dissolving in n-hexane, the counterfeit oil samples were injected into HPLC with NH2 column chromatography and 294 and 320 nm fluorescence detectors, respectively, for stimulation and diffusion to identify and analyze tocopherols and tocotrienols. Among all tocopherols and tocotrienols, alpha-tocopherol was predominant in olive oil. Therefore, if combined with other oils, the initial composition of tocopherols changes. Among the oils added to olive oil, palm oil had a very significant effect on the peak area of the tocotrienols. Palm and corn oil had a significant effect on the beta-tocopherol peak. In the mixture of olive oil with corn and soybean oil, the amount of gamma-tocopherol increased significantly. Soybean oil had a significant effect on the peak of delta-tocopherol. Therefore, it can be concluded that delta-tocopherol is an indicator of fraud in adding soybean oil to olive oil. The results showed that there is a significant relationship between the amount of tocopherols and tocotrienols and the fraudulent addition of palm, soybean and corn oils to olive oil. Therefore, the proposed method is a suitable method for identifying and determining fraudulent olive oil.

Due to the importance of consuming meat and meat products especially sausage and bologna and the adverse effects of using synthetic preservatives used in them, this study aimed to investigate the effect of natural preservative on shelf-life of cooked beefbologna and comparison with sodium nitrite as synthetic preservative. the effect of chitosan (0, 0.5 and 1%) added individually or in combination with CCEO nanoemulsion (0, 1, 2 and 3%) as an alternative for sodium nitrite on microbiological (Total Viable Counts, Coliforms, Lactic acid bacteria (LAB), molds and yeasts), pH and water holding capacity (WHC), of beef bologna stored at 4 °C for 30 days was investigated. The experiment was performed in completely randomized based on factorial in 3 replication. Duncans test at 5% probability level was used to determine the significant difference mean between the data. Results indicated that chitosan addition resulted in significant (p< 0.05) inhibition of microbial growth, so that the lowest microbial counts were obtained in the samples containing both chitosan and CCEO nanoemulsion indicating a possible synergistic effect. Chitosan also improved the WHC and reduced the synersis of the samples during shelf-life respect to the control, while CCEO nanoemulsion had no significant effect on these parameters (p>0.05). The combination of chitosan (1%) with CCEO nanoemulsion (2-3%), which showed the best results, could have a valuable potential for commercial use in order to improve preservation of meat products without the use of nitrites or other synthetic additives.

Today, use of functional food, such as probiotic products, is important due to their health benefits against diseases. In this study, the essential oil of Ducrosia anethifolia and Teucrium polium (DAEO and TPEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during 21 days and assess its various properties. The results showed upon increasing the concentration of DAEO and TPEO, the value of acidity and viscosity of yogurt treatments increased, and the pH and syneresis showed a decreasing trend (P<0.05). The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but finally, the number of probiotic bacteria in all treatments was significantly higher than that of the control samples. Based on the results of all tests, the addition of 0.03% of DAEO is the best way to realize the goals of the research.

 Solid lipid nanoparticles and nanostructure lipid carriers were used to entrap curcumin and broaden confined knowledge of application of nanocarriers as the functional ingredients in food sectors. The effect of lipids ratio (GDS /GMS), kind of nanocarrier (SLN and NLC) and curcumin concentration (0, 0.25 and 0. 5 % (w / w) of emulsion) on the qualitative characteristics of nanocarrier were evaluated. Based on the results the massive physical structure of Curcumin and also increases the viscosity of the material dispersed phase in the presence of active, loading Curcumin in the developed nanocarrier led to significant (p<0.05) increase in nanoparticles size. DSC analyses showed that the crystalline states of produced nanocarriers were less ordered than pure materials and indicated that the curcumin was well incorporated in lipid matrices. However, our pretest showed that concentration of 5% Glycerol distearate and 0.25% Curcumin was the optimum for the production of Solid lipid nanoparticles and nanostructure lipid carriers.

Almond (Prunus dulcis L.) is one of the most important nut fruits and products, which is commercially grown in vast areas of the world. Almond kernel contains valuable compounds including vitamins, carbohydrates (fiber and soluble sugars), protein, fatty acids and mineral salts. Considering the importance of fatty acids in almonds. this study investigated the fatty acid content of pollen and seed parents and offspring of Shahrood 12 with selective pollinizers using Gas chromatography (GC). Also oil extraction by Soxhlet Elements were measured by atomic absorption method in parents and progeny of crosses. Some quantitative and qualitative traits related to dried fruit and almond kernels were also analyzed. The results showed that the highest amount of kernels weight in progeny obtained from crosses was related to free pollination. The results showed that the highest amount of oleic acid (18: 1) and linoleic acid (18: 2) was observed in MSK84 (75.51%) and shahrood14 (19.20%) pollinizers, respectively. Also, the highest amount of oleic acid with 72% was obtained in the offspring of Shahrood 12 (♀) × Shahrood 14(♂). The maximum amount of linoleic acid was obtained with 18.40% in the offspring resulting from Shahrood 12 (♀) × MSK84 (♂). On the other hand, the highest amount of palmitic acid (9.5%) was found in the progeny obtained from open pollination of Shahrood 12. These three types of fatty acids have the highest percentage among the seven fatty acids measured in the almond kernel. The highest amount of oil was obtained in progeny of mother Shahrood 12 with 54.42% MSK82 and 38.32% in MSK83 also The results showed that among the different genotypes Rate of oil (38.32-54.42%), Iron (85.48-138.53 mg / 1000 g), Copper (20.32-47.48 mg / 1000 g), Manganese (18.04 -44.67 mg / 1000 g).

Ultraviolet radiation was used in the present study to process lemon juice. The designed UV system had five UV-C lamps and irradiation was performed based on the distance of the lamps (10, 20, and 30 cm) from the fluid layer and the circulation time (10, 20, and 30 minutes) of lemon juice in the system. Non-irradiated sample was also considered as a control treatment. The control and irradiated samples were filled in dark polyethylene bottles and stored at ambient temperature for 90 days. Immediately after irradiation and during the storage period, parameters such as pH, titratable acidity, total soluble solids, ascorbic acid content, color indices (L*, a*, and b*), browning index, as well as sensory attributes were evaluated. The pH, acidity, and total soluble solids did not show a definite trend. The results showed that among the color indices, L* decreased significantly, but a* and b* increased significantly during the storage period. The rate of color changes in irradiated samples from a distance of 10 cm was higher than other treatments. Irradiation also significantly reduced the ascorbic acid content of irradiated samples from a distance of 10 cm compared to other samples and control. However, the browning of irradiated samples from 10 cm distance was significantly less than that of irradiated samples from 20 and 30 cm distance. The score of the panelists indicated that irradiation and storage time altered the quality characteristics of lemon juice. The panelistschr(chr('39')39chr('39')) scores showed more acceptance of irradiated samples from 20 and 30 cm distance compared to irradiated samples from 10 cm distance. In general, the designed system in this study is not recommended for lemon juice processing due to the destructive effect of UV-C radiation on the content of ascorbic acid.

In this study, the effect of different amounts of flaxseed extract (0, 2.5, 5, 7.5, 10, 12.5 and 15%) on the physicochemical and rheological properties of kashk was investigated Then, in order to better understand the effect of flaxseed extract on the evaluated properties, Sensitivity Analysis (SA) of selected regression models was performed. The results of analysis of variance showed that the effect of flaxseed extract concentration on moisture, fat, protein, pH and solubility of kashk samples was significant so that according to the results of sensitivity analysis for each one percent increase in flaxseed extract about 4.38% moisture, 11.82% fat and 0.78% pH of the samples increased. Also, for each increase of one percent of flaxseed extract, about 7.01% of protein and 2.72% of solubility of samples were reduced. Therefore, according to the results of sensitivity analysis, fat had the highest sensitivity and pH the lowest sensitivity compared to physicochemical properties to changes in flaxseed extract. Also, the results of analysis of variance of the samples showed that the effect of flaxseed extract concentration on all parameters of Herschel model (flow behavior index, consistency coefficient and yield stress) was significant So for each one percent increase in flaxseed extract about 9% consistency coefficient and 11.82% fat and 9.03% the yield stress of the samples increased.

Ice cream is one of the most popular dairy desserts in the world. In recent years, the reduction of fat and fiber intake in dietary products has received much attention. Citrus peel is a valuable source of dietary fiber that is usually discarded as waste. In this research, the fiber extracted   from Citrus uranium L. peel was used as a novel fat replacer in light vanilla ice cream.

3 levels of Citrus uranium L.  Fiber (0.5%, 1%, and 1.5%) were added to low fat vanilla ice cream formulation.  The physical, chemical and sensory characteristics of low fat vanilla ice cream were investigated.

The results of this study showed that addition of fiber had a significant effect on the physical properties of ice cream including viscosity and overrun. As the fiber levels increased, the viscosity, melting resistance and overrun of the treatments increased. The effect of fiber on the ice cream pH was significant (P <0.05), with increasing fiber levels, the pH of treatments decreased.Data showed that the effect of citrus uranium L. fiber on all factors of ice cream sensory evaluation was significantly different (P <0.05).Based on the results obtained by increasing the percentage of fiber, the highest score in sensory tests was obtained in treatment 2 (containing 1% fiber). The lowest was for treatment 3 (containing 1.5% fiber).Overall, the results showed that fiber can be used to produce low-fat ice cream with appropriate physico-chemical and sensory properties.Keywords: low fat ice cream, fiber, physico-chemical properties, sensory evaluation.

Over the past decades, increasing in consumption of goods and services led to the destruction of natural resources and severe damage to the environment, which has led many consumers to reduce environmental impact caused by their consumption. In this study, it has been tried to investigate the effect of knowledge on environmental issues, consumer perception and consumer recycling behavior on the purchasing behavior of green products using structural equation modeling method. For this purpose, it was used 215 consumers in the city of Mashhad in 1396.The results of structural equation modeling suggest that consumerschr('39') perception or attitude is the most important predictor of the purchasing behavior of green food products, which attempts to raise awareness of consumers can be one of the most important measures through advertising tools to introduce their various abilities to reduce environmental degradation.

Edible films, which in addition to creating beneficial effects by carrying antimicrobial compounds, antioxidants, etc., have biodegradable properties, have attracted the attention of many researchers. In this study, the gum obtained from the inner pod of bean with two concentrations of glycerol (40 and 60%) and three concentration of oregano essential (1, 2 and 3%) oil was used to produce biofilms. After studying the physicochemical and mechanical properties of the resulting films, the best treatment was combined with titanium oxide nanoparticles in two concentrations of 1 and 2% and its antimicrobial properties were also investigated. The results showed that increasing the essential oil raised the film thickness, while high concentrations of essential oil decreased the moisture content of the films. Although the addition of essential oil reduced the solubility of films compared with control sample, but in the treatments with essential oil, increasing the essential oil reduced the solubility of the film. Increasing the concentration of essential oil also increased turbidity and free radical DPPH activity. High concentrations of essential oil decreased the lightness of the films but increased the yellowing and redness compared to the control sample. Due to the interaction of the oil in the essential oil with the gum, the cohesion of the polymer network decreased and consequently, the tensile strength and the elongation factor at the break point decreased. Antimicrobial effect of films with 3% essential oil and 2% titanium oxide had the highest inhibitory area in the disk diffusion test with other samples on Staphylococcus Aureus, Escherichia coli, Salmonella Typhoid, Bacillus Cereus and pseudomonas Aeruginosa significantly (p<0.05)

One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.

In this study the effect of chickpea flour in three ranges of (0, 1.5 & 3%) and storage time in three ranges of (1, 11 & 21 days) on survival of lactobacillus paracasei and qualitative properties of fruit yogurt containing 15% apple puree was investigated using response surface method (RSM). The statistical analysis of the results showed that with increasing of chickpea flour up to 0.5%, lactobacillus paracasei viability increased but with increasing of flour more than this amount the bacterial count decreased significantly (P<0.05). The bacterial count decreased during storage (P<0.05). The addition of chickpea flour decreased pH, moisture content, syneresis and increased acidity, ash and apparent viscosity significantly (P<0.05). During storage pH and moisture content decreased and apparent viscosity increased (P<0.05). In sensorial evaluation of samples the addition of chickpea flour decreased the flavor score and improved consistency score (P<0.05). In conclusion, using of 2.36% of chickpea flour and with storage period of 9 days was determined as optimum conditions.