مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 7 (پیاپی 128، مهر 1401)

The purpose of clarification pomegranate juice by ultrafiltration process was its effect on bioactive compounds and degradation of bio-colorants during processing. For this aim, the effect of temperatures (20 and 30°C) and pressures (1.5, 2 and 2.5 bar) on anthocyanin, phenol, tannin and color indices were investigated. The results showed that the applied treatments significantly reduced anthocyanin in pomegranate juice. Treatments of 20°C-2 bar and 30°C-2 bar with 2.8 and 14.34% had the lowest and highest decrease in anthocyanin content, respectively. All treatments applied significantly reduced the total phenol content of pomegranate juice by 15-28-27%. Treatments of 20°C-2 bar and 30°C-2 bar with 6563.6 and 5696.9 mg/L had the highest and lowest phenols, respectively. The total tannin content for 20ºC and 30°C was 700.6 and 746.7 mg/L, respectively. The rate of reduction was between 39.34% for 1.5 bar-30°C treatment and 49.7% for 2.5 bar-20°C treatment. The total color density at 20°C and 30ºC was 1.09 and 1.17, respectively. Due to the rapid degradation of anthocyanins and tannins at high temperatures and generation of dark brown pigments, the total color density increased. The rate of tannin color reduction was between 39.34% for 1.5 bar-30°C treatment and 49.7% for 2.5-bar-20°C treatment. It was concluded that the effect of membrane process on tannin color reduction (45%) was more than anthocyanin color (23%). Regarding the browning index of permeation, the highest and lowest decreases equal to 34.45 and 19.88% were related to 2.5 bar-20°C and 2 bar-30°C, respectively.

Food security and its side effects is an issue that has directly or indirectly posed serious challenges to all countries in the world, especially developing countries such as Iran. Given the importance of nutrition and food consumption in household budget planning and the direct impact of prices on it, this article seeks to examine the effects of price shocks along with the nominal income compensation policy on household food security. To achieve this goal, four food groups are cereals (bread, rice and pasta), livestock products (red meat, white meat, dairy and eggs), and other agricultural products (potatoes, vegetables, fruits). Cereals and processed products (oil and sugar) were considered due to their high share in the household food basket.Using the multi-market equilibrium model, the effects of price shocks of this group of products along with the nominal income compensation policy on the amount of calories received by households were evaluated separately for urban and rural income groups.The results showed that the increase in income will lead the consumption pattern of poor households to consume more livestock products assuming the price of these products is stable and the consumption pattern of middle households to more consumption of agricultural products despite the increase in prices of these products. In this regard, the results showed that the sensitivity of poor households in the community, especially poor rural households to changes in income is very high. And increasing or decreasing the income of this group of households can play a decisive role in improving or weakening their food security. Therefore, it is suggested that the government men play an important role in supporting these households in the conditions of inflation in products and food, by granting subsidies and allocating the necessary funds to poor households, especially the rural poor. Due to the different influence of households with different income levels, it is necessary to establish the necessary support policies based on the income level of the household. Based on this, it is suggested to use support policies that are a combination of price and income policies for household consumption management.

Mill flower is one of the by-products that is produced in significant volumes. Mill flour is often mixed with mill ash from bagasse baking, which together forms the bulk of mill waste in sugar factories for disposal. Low levels of nutrients and high humidity make mill flour a dilute source of nutrients, and the demand for mill flour as a valuable material is higher from farmers and biotechnology companies, which leads to the accumulation of mill mud in most factories. The obvious use of mill mud is its use in sugarcane fields. As a result, the continued use of high-rate mill mud and ash, without proper knowledge of soil conditions and crop needs, has caused much concern in recent years. The risk of over-fertilization and heavy metal contamination on sugarcane fields and concerns about the off-site effects of leakage into waterways have raised questions about the excessive use of mill mud in industry. In this regard, this study examines the issues related to the responsible management of mill flowers produced in sugar or sucrose factories from sugarcane (a case study of sugarcane factories in southern Iran) and its cost-effectiveness in a wider range of farms away from mills. Reported as a means to minimize environmental hazards. Thus, the estimated size of food resources in the mill produced by Farabi and Dehkhoda sugarcane companies is 7300 tons of nitrogen and 4500 tons of phosphorus per year. This represents 60% of the 7700 tonnes of phosphorus estimated as fertilizer on sugarcane fields in 1400.

The effect of chicken feet gelatin coatings and green walnut husk extracted on chemical, physical, microbial and sensory properties of rainbow trout fillet was investigated during storage period (12 days) at 5 °C. Chemical analyses (pH, TVB-N, TBA and FFA measurements), physical tests (moisture, color and texture measurements), microbial tests (TVC) and sensory evaluation were carried out periodically every four days. The results showed that by increasing the concentration of walnut green skin extract, the efficiency of the coating increased that the coatings containing 2.5 and 5% gelatin along with 1000 ppm of the extract improved the quality and shelf life of fish fillets compared to other ones. The values ​​of pH, TVB-N content, TBA and FFA in coated samples were significantly lower than the control sample (p<0.05). The coating treatment containing 1000 ppm of the extract also maintained the moisture, texture and color of the fillets and showed a lower microbial load than other treatments. From a sensory point of view, the treatments containing chicken foot gelatin and walnut green skin extract had the highest score at the end of the storage period compared to the control sample. Furthermore, the highest score was obtained for the samples coated by 1000 ppm walnut green skin extract.

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% with white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples.

The aim of the study was to investigate the effect of sodium glutamate pretreatment, as a substrate, on the production of gamma aminobutyric acid during wheat germination. For this purpose, wheat grains (Alvand variety) were treated with different amounts of sodium glutamate (0, 50, 100, and 150 mg kg-1) during 72 h germination. Physical properties (such as germinated seed weight, number of germinated seeds and germination length) and bioactive compounds contents (such as gamma aminobutyric acid, total flavonoids, total phenols and free radical scavenging activity of DPPH) were measured at 24, 48 and 72 h time intervals. The results showed that germinated seed weight and number of germinated seeds increased with increase of sodium glutamate concentration and germination time. Also, the total flavonoids contents decreased in all samples during germination time and the increase of glutamic acid did not have a significant effect on its amount. The highest levels of total phenol, gamma aminobutyric acid and antioxidant capacity were observed in the sample treated with 150 mg kg-1 on the first day of germination equal to 4589 μg GAE g-1, 303 mg 100 g-1 and 57%, respectively. In all treatments, the amount of these compounds did not change significantly during germination time (p >0.05). Finally, it was concluded that the 24 hours germination time and the 150 mg kg-1 glutamate was the most appropriate treatment to increase the biosynthesis of gamma-aminobutyric acid and anatioxidant activity in germinated wheat grains.

In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions.  The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment  at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).

The use of appropriate gluten substitutes such as gums can be useful in the production of products without this protein for people with chronic celiac disease. The purpose of this study was to investigate the characteristics of baked bread produced based on corn flour and the addition of Balangu Shirazi (Lallemantia Royleana) gum at three levels (zero, 1 and 2 g). For this purpose, a completely randomized statistical design was used (P<0.05). Based on the obtained results, the sample containing 1% of Balangu Shirazi gum has the highest porosity (18.5%) and the lowest firmness in the period of 2 h after baking (6.5 N) at the consumption level of 1% and 72 h after baking (10.6 N) at the consumption level of 2% gum was obtained. Also, with increasing the level of gum consumption, increasing the L* colorful component and no significant change in the two colorful component a* and b* component in the crust and crumb texture of the produced bread were obtained. Observation of electron microscope images showed that by increasing the amount of Balangu Shirazi gum, it causes the formation of a network-like structure and can put more compression on the wall of the produced bread. Finally, by examining the marginal results of the sensory test, the sample containing 1% gum, compared to other samples, received a higher score from the sensory evaluators.

Although fish oil is a very important source of omega-3 and its consumption is recommended in terms of nutrition, it cannot be used directly in the food system due to its instability. Therefore, its stability can be increased by converting the particle to the nanoscale. The aim of this study was to investigate the physical and chemical stability of omega-3 nanoemulsion at different temperatures and its antibacterial properties. For this purpose, fish oil containing omega-3 fatty acids was produced by high energy method in nanoparticles and its physical (particle size, zeta potential, viscosity, and physical stability) and chemical properties (pH and turbidity) were evaluated during storage at 4, 25 and 40 o C during 7 days, as well as antibacterial properties of fish oil nanoemulsion against two gram-positive and gram-negative bacteria. The results showed that the omega-3 nanoemulsion produced had the optimum stability at 25 o C. the optimal concentration of 4% of omega-3 nanoemulsions also showed antibacterial properties against the studied bacteria, especially Staphylococcus aureus.

In this study, the antioxidant properties of nanoencapsulated rosemary leave extract in biopolymer basil (Ocimum basilicum) seed gum coating to control the oxidative stability of sunflower oil and sensorial properties of fried potato strips were studied. The rosemary leaves extract obtained by ultrasonic bath has phenolic compounds (174.4 ± 25.9 mg gallic acid / g extract) and flavonoid (78.30 ± 3.2 mg rutin / g extract). Antioxidant activity of DPPH free radical scavenging by IC50 was 98.16 ppm and oxidative stability at 200 ppm was 5.08 h. The average size of nanoparticles in basil seed gum coating was 284.2 nm. The peroxide value and thiobarbituric acid value of oil samples were calculated every 4 days (0, 4, 8, 12, 16, 20, and 24 days). The results showed that oil oxidation in samples containing nanoencapsulated rosemary extract was less than the control sample, oil containing free extract or TBHQ. At the end of 24 days of incubation period, the peroxide value of oil samples containing synthetic antioxidant TBHQ and oil samples containing nanoencapsulated rosemary extract in the basil seed gum were 23.4 and 17.80 mEq O2/ kg oil and thiobarbituric acid value were 0.16 and 0.06 mg of malondialdehyde/kg oil respectively. In addition, the higher sensorial score of color, odor, taste and overall acceptance was related to potato strips fried in oil containing nanoencapsulated rosemary extract. The results of this study suggest the use of nanoencapsulated rosemary extract in basil seed gum coating to increase shelf life of sunflower oil.

Unfortunately, the food processing waste has recently increased, prompting researchers to develop new economical products based on food waste to reduce the environmental problems caused by waste accumulation.  Among these, carrot pomace as a nutrient-rich waste with appropriate functional properties can be mentioned. In this study, fresh carrot pomace was dried using a hot-air oven (60℃ and 80℃) and a freeze dryer. Then the dried-pomace quality in terms of functional properties (bulk density, particle size, water and oil holding capacity, antioxidant activity, carotenoid content, color, and microstructure) and chemical compounds were examined. The results showed that the drying method and temperature had a significant effect on pomace’s chemical compounds. A significant decrease in moisture and lipid content was perceived due to the oven temperature increment (from 60℃ to 80℃), while no significant changes were observed in crude fiber content. Freeze-dried samples also had the least moisture content in comparison to the oven-dried samples. Also, the functional properties of the dried samples showed that the drying method and temperature had no significant effect on the carotenoid content and particle size of the samples. The oven temperature increment significantly reduced the bulk density and water holding capacity (from 15.97 to 14.57 g/g). The freeze-dried sample also showed the lowest bulk density, the highest water and oil holding capacity, and antioxidant activity compared to the oven-dried counterpart. It also had better color and more porosity. Therefore, freeze-dried carrot pomace can be used to fortify food products.

The aim of this study was to compare the vacuum production of barberry (Berberis vulgaris)  leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed.

The aim of this study was to investigate crocin encapsulation in liposome and niosome systems and their characteristics such as particle size, stability, encapsulation efficiency, viscosity, antioxidant properties, gastrointestinal release, resistance to acidic conditions and resistance to high temperatures. The results showed that the samples encapsulated in the noisome (76.45 nm) had smaller particle size and better dispersion than the liposome (103.35 nm). Also, the encapsulation efficiency of the noisome (88.08 %) was higher than that of the liposome (80.59 %). No significant difference was observed between the antioxidant properties of liposome and niosome samples. But gastrointestinal release was higher for niosomic samples. Examination of the results of resistance to acidic conditions and high temperature showed that the samples covered in the niosome showed better resistance. In general, it can be concluded that niosome system is a more suitable system for crocin encapsulation and its use in increasing the efficiency of food, pharmaceutical and cosmetic systems.

In order to achieve high-efficiency hydrolysis by α-amylase, freezing pretreatment of potato starch was performed at -25°C for 4 days (PF4) and 8 days (PF8). For this purpose, potato starch (NPS) and freeze pretreatment were suspended in water by exposure to alpha-amylase (0.15% w/v) for 10 hours at 25°C. Morphological properties, percentage of hydrolysis, degree of crystallinity by X-ray diffraction (X-ray) and pasting properties by rapid visco analyzer (RVA) were studied in native, freezed and hydrolyzed starches. Freezing caused surface damage of starch granule and according to the morphology results, scratches, dents and cracks were observed on the surface of the granule, and these changes were much more obvious after 8 days of freezing than after 4 days of freezing, and they were easily hydrolyzed. It was placed by α-amylase and caused the disruption of starch granules. The results of the hydrolysis percentage showed that freezing produced a trace percentage in the production of hydrolyzed starch. Hydrolysis percentage (%) of natural starch increased to 16.8%, 24.1% and 40.8% after hydrolysis in P, PF4 and PF8, respectively. In addition, the relative crystallinity after freezing decreased from natural starch (37.7%) to 34.8% in PF4 and 33.2% in PF8, and this decrease was very substantial (p˂ 0.05) after treatment with α-amylase which decreased to 34.3%, 29.4% and 25.5% in P, 4 days and 8 days of freezing, respectively. Gelatinization temperature and pick viscosity after amylase treatment in all natural starches under freezing treatment decreased significantly (p˂ 0.05) and the decreasing trend was observed in the order of PF8 > PF4 > P, which granular and intramolecular structures disruption as well as low swelling power could be the reason behind these results.

lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.

In 2021, an experiment was conducted to study the quality and storage of ‘Sena’ variety of tomato by application of calcium oxide, gamma-aminobutyric acid and salicylic acid in the postharvest laboratory of department of horticultural sciences and engineering in Vali-e-Asr university of Rafsanjan. The statistical design of the experiment was a factorial in the form of a completely random design. The first factor included control (distilled water), 0.5% calcium oxide (CaO), gammaaminobutyric acid with 10 mM concentration (GABA), salicylic acid with a concentration of 0.5 mM (SA) and combined treatment (CaO + GABA + SA), and the second factor included 3 storage times (7, 14 and 21 days). The results of the experiment showed that the effect of the combined treatment was significant in maintaining the quantitative and qualitative characteristics of tomatoes. The lowest content of soluble solids, the lowest activity percentage of pectin methyl esterase enzyme, the highest amount of phenol and the highest water activity were observed in gamma-aminobutyric acid treatment. Compared to the control sample, salicylic acid treatment prevented up to 32% of ion leakage, and 2.5% maintained the weight, and maintained titratable acidity on 7th day comparing the first day. According to the results, the highest level of firmness, general acceptance, water activity and vitamin C belonged to calcium oxide treatment. The lowest amount of malondialdehyde and lycopene, the lowest level of polygalacturonase enzyme activity (0.09% reduction in activity compared to the control), the lowest microbial contamination (0.63% colony reduction compared to the control), the lowest percentage of ion leakage and frostbite belonged to calcium oxide treatment. In general, among the treatments, 0.5% calcium oxide and 10 mM gamma-aminobutyric acid treatments best maintained the quantitative and qualitative traits of tomato fruit and are suggested for its storage.

Bioactive peptides are released by proteolytic enzymes of lactic acid bacteria (LAB) during fermentation process which some have antioxidant activity according to their amino acids sequences. The aim of this study was to investigate the proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in drinking dessert mix and to evaluate the antioxidant capacity of this synbiotic drinking dessert in two types of fermented and low-lactose non-fermented. Proteolytic activity of probiotic bacteria was evaluated using the OPA indicator for amino acid residues by optical absorbance. The antioxidant activity also evaluated by optical absorbance method according to DPPH radical scavenging activity. In fermented sample, proteolytic activity of L. paracasei during fermentation time was not significant (P < 0.05), but L. rhamnosus GG had the highest proteolytic activity after 17 h of incubation. During storage time, the highest proteolytic activity for L. paracasei was in 7 and 4 days after storage (P < 0.05) and for L. rhamnosus GG was in the first day of storage. In non-fermented sample the most activity of L. paracasei was related to the first day of storage (0.5). But L. rhamnosus GG proteolytic activity was much less (0.12) and was related to the second day. Antioxidant activity of fermented dessert was not significant which shows that these two probiotic bacteria has no significant antioxidant activity. Comparing the fermented sample and non-fermented drinking dessert, the non-fermented one exhibited higher antioxidant activity due to containing cocoa powder which has antioxidant component.

In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultra-refined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese.

Plant essential oils can prevent the growth of bacteria and increase the shelf life of food products such as seafood and fish. In this study, the effect of zizphora and tarragon essential oils at concentrations of 500, 1000, and 2000 mg/L on microbial quality and shelf life of rainbow trout fillets stored at 4 ºC was investigated. The results showed that the essential oils of ziziphora and tarragon were effective in reducing the production of volatile nitrogen bases and the greatest effect was related to ziziphora essential oil with a concentration of 2000 mg/L. It was also observed that the use of ziziphora and tarragon essential oils reduced the total viable counts, psychrotrophic bacteria, coliforms, and Escherichia coli bacteria compared to the control sample, which confirms their antimicrobial properties. It was concluded that ziziphora essential oil with a concentration of 2000 mg/L was more effective than tarragon essential oil in controlling the microbial load and delaying the spoilage of rainbow trout fillet at refrigerator temperature.

In this study, the extract of Hypericum Perforatum aerial organs was prepared by hydro alcoholic solvent and the extract was coated in calcium alginate nanoparticles and the antimicrobial properties of the extract and nanoparticles on four gram-positive, gram-negative yeast and mold groups were investigated and Nanocapsules containing extract were evaluated on the shelf life of white cheese. To prepare Nano-extracts, the emulsion production method of alginate-calcium Nanocapsules containing the extract was used. The production of Nanocapsules containing the extract was done by adding calcium chloride nanoparticles to the alginate Nanoemulsion containing the extract in a ratio of 1 to 6 for 4 hours. To prepare the cheese, Staphylococcus aureus, Escherichia coli, and Candida albicans yeast are inoculated separately into the milk at a rate of 103 CFU / ml and then added calcium chloride, Rennet enzyme, extract and Nanocapsules containing extract to milk were done and the microbial properties of the cheese samples were evaluated on the day of production and up to seven days after. The results of particle size determination, particle size dispersion index, and potential and efficiency of encapsulation for the production of Nanocapsules containing Hypericum Perforatum extract and its microscopic examination confirmed the production of nanoparticles with appropriate efficiency of encapsulation. Also, the results showed that for all three microorganisms tested, the sample containing Nano-extract was able to reduce about one logarithmic cycle of the inoculated microorganism and during the shelf life of gram-positive, gram-negative and yeast had a downward trend (P <0.05). The results of the present study showed that using plant extracts containing antimicrobial compounds such as extracts of aerial organs of Hypericum Perforatum plant, especially in Nanoparticle and in appropriate quantities, as an alternative to synthetic preservatives, produce a healthy food product and with longer shelf life, it will be possible.

In general, keeping beef fillets in the refrigerator (4 ° C) will be spoiled due to the growth of microbes, which endangers the food and economic health of the consumer. Therefore, the aim of this study was to investigate the effects of whey protein coating. And gelatin with three levels of whey protein (0, 0.5 and 1%), three levels of gelatin (0, 0.5 and 1%) and two concentrations of whey protein-gelatin combination (0.5 and 1%) In order to increase the shelf life of beef fillet at refrigerated temperature. For this purpose, tests of moisture, peroxide number, thiobarbituric acid index, microbial load and general acceptance were performed on coated and uncoated beef fillets. The results showed that with increasing storage time in all treatments, the amount of peroxide and thiobarbituric index of samples increased, which was less in coated samples than uncoated samples (p <0.05) and with increasing storage time, moisture content of fillets. Without coverage as well as overall acceptance of samples decreased significantly. The minimum amount of bacteria also belonged to the samples coated with 1% whey protein-gelatin. Based on the obtained results, it can be concluded that the use of whey protein and gelatin combination coating with a concentration of 1% as an edible coating in beef fillet was selected as the best treatment.

The purpose of the present study was to design a functional apple drink based on barely milk, to transfer the nutritional ingredients of the barely milk to drink and improve the taste of barley milk products, in addition to use inulin to replace part of sucrose. Therefore, two levels of barley milk (30 and 50 gr per 100 ml), three levels of sugar and three levels of inulin with sugar to inulin ratios of 5:0, 3:2 and 1:4 (gr per 100 ml) respectively were used in the preparation of six formulation. Pure barely milk was selected as the control sample. Then the physicochemical properties and sensory evaluation of all samples were examined. The results showed that, adding the apple concentration, sugar and inulin to the samples affected all physical parameters such as Brix, pH and sensory properties of the samples. Based on the findings, it was observed that Brix of the samples increased in the presence of apple concentration, sugar and inulin compared to barely milk. On the other hand, using inulin alone in the formulations reduced the acceptance of taste and sweetness, but replacing part of sucrose with inulin improved the feeling of sweetness in consumers. Likewise, the use of apple concentration, sugar, inulin and citric acid in barley milk increased the taste acceptance in both 30 and 50 grams of barley. In the end, B30 formulation containing 30 gr milk, 2 gr sugar and 3 gr inulin was selected as the appropriate formula because of low Brix, suitable sweetness and taste superiority over other samples.

The high-pressure process is a novel non-thermal technology by which food is subjected to a pressure of 100-600 MPa. In this research, the effect of bacterial alpha-amylase on the degree of hydrolysis, crystallinity, morphological and thermal characteristics of natural corn starch before and after high pressure processing (300 and 600 Mpa) was investigated. The results showed that with increasing pressure, the effects of processing on the physicochemical and thermal properties of starch were increased. Also, starches treated with high pressure process were more sensitive to enzymatic hydrolysis. The results of SEM analysis showed that the starches treated with a pressure equal to 600 MPa had the highest porosity, indentation and roughness on the surface of the starch granules and showed the highest sensitivity to enzymatic hydrolysis. The amount of crystallinity in the starches treated with high pressure and enzyme was lower than the natural starch sample due to the destruction of the starch crystal structure. The results of the thermal characteristics of starches showed that with the increase of the applied pressure, the parameters of TO, TP, TC and enthalpy decreased significantly. The high- pressure processing can create favorable physical modifications on the starch, and because of these modifications, a lower amount of alpha-amylase can be used for starch hydrolysis.

Among the main problems in fortifying foods with phytosterols are their high melting point, gypsum taste and low solubility. One of the ways to overcome these problems is to use a suitable coating material and phytosterol coating. . In this study, olive oil was used for phytosterol coating due to its high nutritional benefits by nanoemulsification method. In order to optimize the underlying conditions, the percentage of olive oil (oil phase), the percentage of sodium dodecyl sulfate (surfactant) and gelatin (as stabilizer) were considered as independent variables and the particle size was considered as the response. Experimental conditions were determined by designing the experiment using the mini-tab software using the RMS response surface methodology and using the Box-Behnken design. Two formulations (7.1, 3.7, 90) and (7.9, 3.7, 80) due to having the smallest particle size (103-105) nm as suitable and experimental nanoemulsification conditions for Encapsulation Phytosterols were selected. The results after coating showed that the particle size, pH, viscosity, surface tension and physical stability of these nanoemulsions provided the best conditions for their application. Finally, the formulation (7.1, 3.7, 90) after Encapsulation was selected as the best formulation for phytosterol Encapsulation due to its suitable physical and chemical properties, greater stability and 112 nm particle size.

In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.

Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.

In the present study, the effect of drying methods on the bioactive compounds of the two salvia spieces,Salviaofficinalis  andsalvia nemorosa,was investigated. The experiment was performed as a factorial experiment with two factors in a randomized complete block design with three replications. The first factor was two species of salvia and the second factor was drying method in 4 levels of shade drying for 144 hours, drying under the sun irradiation for 78 hours and drying in oven at 40 and 70°C for 37 and 6 hours, respectively. With concidering two levels for the first factor and four levels for the second factor, 8 treatments were studied in the experiment. The results showed that the highest extract yield (11%) was obtained from samples which dried in the oven with 70°C and in both species with a higher rate inS.nemorosa. The percentage of weight loss was not affected by drying methods but it affected by species andS.officinalis had the highest weight loss compared to another specie. High value of total phenolic compounds, total flavonoids, total tannin and antioxidant properties of two speiceswere found in samples dried in shade, and the lowest value of these traits were recorded in plants which dried in the oven at 70°C. High contents of phenolic acids including chlorogenic acid, caffeic acid, rosmarinic acid and salvainolic acidwere recorded  in both species which dried at shade condition and the lowest amount were found in samples dried in oven at 70°C. Also, salvainolicacid and rosmarinic acid was recorded at high level of phenolic acids in samples dried at shad condition.By comparing breeded (S. officinalis) and native species (S. nemorosa), it was found that the native species can have outstanding features for domestication, improvement and further research.

One of the important aspects of food drying technology is studying the moisture and temperature changes during the drying process. The temperature changes of the sample are often evaluated by instruments such as thermocouples and thermometers. In this research, infrared thermography was implemented for evaluating the temperature changes during drying process. Experiments were performed for drying air temperature of 60 and 80 oC and temperature changes were measured with T-type thermocouples and infrared thermography. Also, moisture content of apple slice was measured during dying process. The result shows infrared thermography is a good instrument for recording the temperature changes without contact or destroying sample. evaluation drying curves shows, with increasing drying air temperature, heat and mass transfer process increase and drying times decreased consequently.

The aim of this study was to investigate some physicochemical properties and antioxidant activity of biodegradable film prepared from sodium caseinate containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of olive oil. Antioxidants are added to oil to delay oxidation. According to previous studies, the carcinogenicity of traditional antioxidants has led to a reduction in their use and their replacement with natural antioxidants. For this purpose, bionanocomposite films based on sodium caseinate at different levels of titanium nanoxide (zero, 0.38, 0.75, 1.3 and 1.5% w/w) and grape seed essential oil at five levels (zero, 125, 250, 375 and 500 ppm) were prepared. The results showed that the addition of titanium nanoxide and grape seed essential oil increased the thickness and opacity of the films and reduced the light transmission through the films and thus their opacity. The film containing 1.5% of titanium nanoxide and 500 ppm of essential oil had the highest turbidity and thickness among other samples. With increasing the concentration of grape seed essential oil, the antioxidant properties of the films also increased, so that the film containing 500 ppm of essential oil showed 78% antioxidant activity.