فصلنامه پژوهش های صنایع غذایی
سال سی و دوم شماره 4 (زمستان 1401)

Sorption isotherms are important in modeling, designing, optimizing the drying process and equipment, predicting the storage time, calculating changes in humidity during storage, and selecting the appropriate packaging materials. Due to the diverse and complex composition of foods, theoretical estimation of these curves is not possible and requires experimental measurements. Desorption isotherms permit the estimation of water activities corresponding to the prevailing ambient relative humidity during the drying process.

Black grapes were obtained from vines of Sardasht in the Western Azerbaijan province of Iran. After weighing about one gram of fresh skin in the Petri dish, they were put in the air-tight glass jars containing the saturated salt solutions. The static gravimetric method was used according to the instructions COST 90 (Wolf, Spiess, et al. 1985) at 20, 30, 40, 50, and 60°C for determining moisture desorption isotherm of fresh black grape skins (Siah Sardasht cultivar). Nine saturated salt solutions were selected to give different relative humidity in the range of 0.1-0.9. A small quantity of toluene was used in jars to prevent fungal activity in samples at relative humidity above 50%. Three replications of the same experiment were done. The samples were placed in jars and allowed to equilibrate with the surrounding air at the selected temperatures in an incubator until there was not more than 0.001g difference between two consecutive scaling. The temperatures were checked and controlled within ±1 °C. The equilibrium moisture content of the skins was determined by drying in the vacuum oven at 50˚C for 48h. The GAB, BET, D’Arcy- Watt, Henderson, and modified Halsey equations were fitted to experimental data using regression analysis. The efficiency of fit was evaluated with P<10%), least RMSE and χ2, maximum R2 (Ayranci 1990, kaymak ertekin 2004). The net isosteric heat is an important thermodynamic parameter derived from moisture sorption isotherms. Clausius-Clapeyron equation is often used in determining the net isosteric heat by plotting lnaw against 1/T at a specific moisture content of the material and determining the slope (Majd 2013).

According to the results, the moisture desorption behavior of the grape skin was dependent on temperature, and at a constant water activity, the equilibrium moisture content of the skins decreased with an increase in temperature. This behavior is generally ascribed to a reduction in the number of active sites due to physical and chemical changes induced by temperature; the extent of decrease, therefore, depends on the nature or constitution of the food. The equilibrium moisture of grape skin was highest at 20 °C and lowest at 60 °C. This finding is consistent with the results of other researchers who have reported the opposite effect of temperature on given water activity. In Italian grape skin, a downward trend in equilibrium moisture has been reported in a specific water activity with an increase in temperature from 35 to 75 °C (Gabas et al. 1999). Studying persimmon skin desorption isotherm showed that equilibrium moisture content increases with decreasing temperature in constant water activity (Talis et al. 2000). In plum peel, equilibrium moisture content was highest at 20 °C and lowest at 70 °C (Gabas et al. 2000). In lemon peel, a decrease in equilibrium moisture has been reported with increasing temperature from 20 to 50 °C (Garcia et al. 2008), in mango peel with decreasing temperature from 20 to 44 °C, a decreasing trend in equilibrium moisture content from 0.622 to 0.203 Observed (Souza et al. 2015).

By considering the lower values of χ2, RMSE and P< 10% and highest adj -R2, R2, the D’Arcy -Watt model had the best fit with the experimental data at all examined temperatures and relative humidity so it can be used to predict and estimate the equilibrium humidity of the samples. The GAB model also had an acceptable fit at 30 °C. According to the results of the net isosteric heat curve, with increasing moisture of grape skin, the amount of net isosteric heat decreased. This fact may be explained assuming that sorption occurs at low moisture contents on the most active sites, hydrophilic groups, while, as moisture content increases water molecules bind with less active sites resulting in lower isosteric heats (Gabas et al., 1999). The net isosteric heat for black grape skins increased with decreasing equilibrium moisture from 0.6 to 0.2 (based on the dry matter) with a gentle slope from 195 to 480 kJ / kg. By reducing the moisture content from 0.2 to 0.1 (based on the dry matter), this value increased significantly from 480 to 1093 kJ / kg, which is due to the strong bond between water molecules and the constituents of grape skin at low humidity. In this way, at least in moisture contents less than 0.2, the increase in net isosteric heat of desorption should be taken into account to simulate the energy requirement for the drying process of the grape skin. Similar results have been shown to increase the amount of net isosteric heat by decreasing the equilibrium moisture content for plum peel (Gabas et al. 2000), Italian grape peel (Gabas et al. 1999), lemon peel (Garcia et al. 2008), and persimmon peel (Talis 2000).

Meat and their products are highly sensitive to microbial growth and lipid oxidation development, which lead to economic losses and health hazards (Kiarsi et al., 2020). Edible coatings are currently receiving a great deal of attention as novel food packaging to increase the quality and shelf-life of various food products through preventing physical, chemical, and biological deteriorations (Barzegar et al., 2020). Okra (Ablemoschus esculentus) is an annual plant and rich in valuable nutrients such as vitamins and elements such as phosphorus, manganese, potassium and calcium and also contains phytosterols, tannins and carbohydrates. Okra contains large amounts of viscous gum with a thickening property. Edible coatings are able to carry active compounds such as antioxidants and antimicrobials, as well as nutrients and essential oils (Ashrafi Yorganloo and Gheybi, 2018). Peppermint (Mentha piperita) is one of the most widely used medicinal plants due to biological effects of its main components, especially menthol. Its essential oil is used as a flavoring in chewing gum, mint chocolate, medicines and toothpaste (Kazem Alvandi et al., 2010). The antimicrobial and antioxidant properties of peppermint essential oil have been investigated. To the best of our knowledge, there is no report in the literature regarding the effect of edible coating of Okra gum containing peppermint essential oil on meat quality and shelf life during refrigeration. This study is therefore aimed to develop a novel edible coating based on Okra gum-peppermint essential oil to improve the shelf life of buffalo meat slices.

Peppermint essential oil and Okra were purchased from Dezful and Ahvaz, respectively. The chemical compounds of the essential oil were identified and quantified by a gas chromatography coupled to a mass spectrometer. The total phenol content (Noshad et al., 2020), total flavonoid content (Rahmati‐Joneidabad and Alizadeh Behbahani, 2021), ABTS-radical scavenging effect (Hojjati and Alizadeh Behbahani, 2021), antimicrobial effect (Disc diffusion agar, well diffusion agar, and minimum inhibitory/bactericidal concentration) of the essential oil were determined. The oil (0, 0.5, 1, 1.5, 2%) was then added to Okra gum solution to prepare edible coatings for buffalo meat coating purposes. The physiochemical (pH, moisture content, peroxide value, and hardness), microbial (Total viable count, psychrotrophic count, E. coli, S. aureus, and Fungi count), color (L*, b*, and a*), and sensory (odor, color, appearance, texture, and overall acceptance) of buffalo meat slices were evaluated during storage period (10 days, 4 °C).

The essential oil contained menthol (47.17%) and menthone (23.29%) and its total phenolic content, flavonoid content, and ABTS radical scavenging effect were 77.20 mg GAE/g, 47.50 mg QE/g, and 62.60% respectively. The essential oil was also able to inhibit the growth of P. aeruginosa, E. coli, S. aureus, B. cereus, and B. subtilis. The functional groups of the compounds of peppermint essential oil were observed at 2955, 2923, 2870, 1711, 1455, 1369, 1247, 1044, 993, and 887 cm-1. The edible coating was able to prevent the pH increase in buffalo meat samples during storage. The control and samples coated with Okra gum containing 0, 0.5, 1, 1.5, and 2% essential oil had 11.26, 11.40, 6.40, 4.51, and 4.39% water loss during storage. The peroxide value of control and Okra gum+2%essential oil coated samples were increased by 7.33- and 2.28-folds, respectively, as the storage time increased up to 10 days. The lower oxidation development in the coated samples could be probably due to the low oxygen permeability of the coating and the antioxidant activity of the essential oil. Although the hardness of samples decreased during storage, the essential oil-rich coated samples had remarkably higher hardness values compared to the control sample, likely due to the inhibitory effect of the essential oil against the activity of endogenous proteolytic enzymes of the buffalo meat. The edible coatings loaded with higher concentration of the oil were more effective in inhibiting microbial growth in buffalo meat samples during cold storage. This could be attributed to the antimicrobial effect of the essential oil and the oxygen-barrier function of the edible coating. The L* and b* of the coated samples were also higher in comparison to the non-coated sample; whilst, they were generally less red, probably due to myoglobin conversion to metmyoglobin under low-oxygen pressure conditions of the edible coating, along with exudate accumulation in the coated buffalo meat samples. The coated samples with higher essential oil concentrations were also generally more acceptable in term of sensory properties. Generally, the sensory attributes were in good agreements with the chemical and microbial results; the lower the microbial growth and oxidation, the higher were the sensory properties.

The Okra gum-peppermint essential oil based edible coating could be introduced as a novel edible coating to inhibit the microbial growth and lipid oxidation of buffalo meat and increase its shelf-life and other food products. Keywords: Antimicrobial, Antioxidant, Chemical composition, Edible coating, Okra gum, Peppermint essential oil, Shelf-life.

Solid fats such as shortening and margarine have been extensively utilized in the food industry since they play important roles in the quality attributes by providing a unique texture, flavor, and aroma. It is however well-recognized that large intakes of solid fats may cause a variety of adverse health effects such as risk of cardiovascular diseases due to their high levels of saturated fatty acids and also possible presence of trans fatty acids. Therefore, solid fat replacers with low saturated fatty acids and the same qualities to the original saturated fats are necessary. In recent years, research dealing with oleogelation has considerable interest from the researchers in the food sciences (Park et al., 2018). Oleogels can be formed by the self-assembly of organogelators into three-dimensional networks that entrap an organic liquid through capillary forces. They can be produced due to physical forces and chemical interactions depending on the kind of gelators (Cerqueira et al., 2017). Different substances such as lecithin, sorbitan tristearate, monoacylglycerides, a mixture of phytosterol and oryzanol, ricinelaidic acid, fatty acids, fatty alcohols, 12-hydroxystearic acid, wax esters, and waxes can be produced oleogels with edible oils. Organogels as fat mimetics were suitable in different foods, such as ice cream, cookies, sweet bread, frankfurters, and heat resistant chocolate (Valoppi et al., 2017). Beeswax like other waxes is able to play as an edible gelator for producing different edible oils. Beeswax is a complex mixture of chemical compounds predominantly based instraight-chain monohydric alcohol compounds with carbon chains from C24 to C36 and straight-chain acids with carbon skeletons of up to C36, including some C18 hydroxyl acids that can be esters, diesters and triesters. Beeswax organogels have ability of aroma maintenance successfully (Martines et al., 2016). Monoglycerides are lipid molecules consisting of a fatty acid esterified to the hydroxyl group at the glycerol backbone. The use of monoglycerides as structuring agents have gained significant interest due to their ability to gelation of aqueous and non-aqueous solvents based on the potential of monoglycerides to crystallize and cocrystallize either in the bulk phase or at the interfaces. Generally, the crystallization of fatty acid alkyl chain can be achieved either through supersaturation or supercooling of the monoglycerides in oil dispersions (Sintang et al., 2016). The aim of this study was to investigate the production of oleogels from grape seed oil using beeswax as oleogelator, and monoglyceride as surfactant.

Refined grape seed oil was purchased from the local market (Isfahan, Iran), and beeswax and monoglyceride was obtained from merck Co. All other chemicals and solvents were of analytical grade and purchased from Merck Co. and Sigma Aldrich. Oleogels were prepared by mixing grape seed oil with beeswax and monoglyceride. The mixtures were heated at 80 °C in a water bath for at least 10 min to completely dissolve waxes. After that time, the samples were stored at 20 °C for 24 h to form gel and kept at this temperature up to perform the analyses. In this study, the effect of beeswax (0, 0.8, 6.15, 8.6, 10.42, 12.5%) and monoglyceride (0, 0.8, 6.15, 8.6, 10.42, 12.5%) on oil migration, melting point, melting enthalpy, firmness and maximum force for back extrusion of grape seed oil oleogels was investigated using Response Surface Methodology and Design Expert in the form of a central composite design with 5 central points. Optimum and control (margarine) samples were evaluated and compared in terms of physical and textural properties (oil migration, melting point, firmness, maximum force for back extrusion), rheological properties, and polarized light microscopy using SAS ver: 9.0 software. Oil migration of samples were determined according to Fayaz et al (2017). Organogel firmness was measured by a puncture test at 20 °C using an Instron 4301 Universal Testing machine. The rheological analyses were performed according to method described by Lupi et al (2013). The infrared spectra of the organogels were analyzed using FT-IR Spectrophotometer. The samples were scanned in the range of 350 to 4000 cm-1. Micrographs of organogels were obtained under polarized light optical microscope connected with a Leica EC3 digital camera.

The results of this study showed that the beeswax and monoglyceride concentrations had a significant effect on the physical and textural properties of grape seed oil oleogel, so that by increasing the concentration of beeswax and monoglyceride, the oil migration and melting point of oleogels decreased and increased, respectively. An increasing in melting enthalpy, firmness and maximum force for back extrusion were observed in higher levels of beeswax and monoglyceride. The interaction effect of beeswax and monoglyceride concentration in increasing the melting point was weaker than their independent effects. The interaction effect of beeswax and monoglyceride concentration at their higher levels increased the maximum force for back extrusion. Optimal conditions for the production of grape seed oil oleogel with physical and textural properties similar to margarine were 2.1% beeswax and 6.3% monoglyceride. The results of FTIR showed hydrogen bonding has been effective in forming a gel network of grape seed oil by trapping oil droplets. Oleogel and control sample had no significant difference in terms of oil migration, melting point, firmness and maximum force for back extrusion (P>0.05). Evaluation of rheological properties revealed that, by increasing shear rate, apparent viscosity of the oleogel and control samples decreased, which presented the pseudoplastic behavior of samples. The elastic modulus (G′), of oleogel and control samples were higher than viscous modulus (G″) in evaluated frequency range. The elastic modulus, complex modulus and complex viscosity of oleogel were lower than them in margarine. Therefore, margarine had more solid-like properties than the grape seed oil oleogel. Microstructure examination showed the formation uniform and stronger gel network with smaller crystals in oleogel compared to the control sample.

According to the results of the present study, it can be concluded that the use of appropriate concentrations of beeswax and monoglyceride can produce of a structured edible oils with physical and textural properties similar to commercial margarine. So, it selected as a substitute for margarine and shortening, and can be used in producing of healthy food products.

Over the past few decades, there has been a surge in interest in the isolation of novel Lactobacillus probiotic strains that exert beneficial effects in the host gastrointestinal tract (GI). probiotics are ‘‘living micro-organisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition’’. Most probiotic microorganisms are lactic acid bacteria (LAB), among them lactobacilli represent one of the major microbial groups. They have been introduced in a wide range of food products, including yogurts, cheese and other dairy products as well as non-dairy products, such as fruit juices and fermented sausages. (Bao et al., 2010). In order for a probiotic strain to exert its beneficial effect on the host, it has to be able to survive passage through the host’s digestive tract. So far, research has mainly focused on strains’sensitivity towards low pH, proteolytic enzymes and bile salts. It is considered that the ability of Lactobacillus strains to adhere to the mucosal surfaces of the intestine before they can exert their beneficial effects has long been one of the most commonly encountered criteria for the selection of probiotic strains (Gao et al., 2013). Auto aggregation ability and surface hydrophobicity of bacteria are two independent traits, and their determination has been proposed as an indirect method for evaluating the adhesion ability of bacteria. Also the ability to co aggregate with other bacteria such as pathogens may form a barrier that prevents colonization by pathogenic microorganisms (Collado et al., 2007). The objective of this study was to evaluate the in vitro probiotic potential of the Lactobacillus strain isolated from Semnan traditional cheese (Khiki), and could therefore be potentially used as novel probiotic strain in the food industry.

In this study, the probiotic potential of Lactobacillus paracasei OK561873 isolated from Semnan traditional cheese in previous study by the Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University was investigated. The isolated bacterium was sequenced based on the 16s rRNA genome and was confirmed as Lactobacillus paracasei confirmed in the BLAST database and registered as a new strain in the NCBI gene bank with code OK561873.Then, to evaluate the resistance of the Lactobacillus isolates to pH ,10 μl of the 24-hour culture of isolate (108 CFU / ml) was mixed with 240 μl of MRS broth at pH adjustments (1.5 and 2.5) in a microwell plate and incubated for 37 h at 37 ° C. Serial dilutions were prepared at 0 and 3 hours and cultured by surface plate in MRS agar medium and incubated for 24 to 48 hours in aerobic conditions at 37 ° C. Finally, the survival percentage of the strain was calculated by bacterial counting. The ability of the strain to grow under acidic conditions in MRS broth at three different pHs 2.5, 3.5 and 4.5 (based on screening experiments) was evaluated, and the growth curve according to the OD values obtained at 630 nm was drawn by ELISA reader (Biotech, USA) during 24 hours. MRS broth containing 0.3, 0.5 and 1% oxgall was used to determine resistance and growth in the presence of bile. The growth curve was drawn using OD630 nm reading in 24 hours by ELISA reader (Biotech, USA). The 24-hour cultured bacterial pellet (108 CFU / ml) was separated by centrifugation (g6000) and washed twice with PBS buffer; then they were suspended in PBS solutions with a pH of 2 and containing pepsin (3 mg/ml) and NaCl (0.5%). After incubation at 37 ° C, live colonies were counted by culture in MRS agar at 0, 60, 90 and 180 minutes. After 3 hours, 1 ml of the previous stage culture was added to 9 ml of intestinal juice containing 1 mg/ml of pancreatic and bile of 0.3% at pH eight, and live bacteria were counted at 0, 2 and 4 hours. To evaluate the antibacterial activity of the isolate, two bacteria, Staphylococcus aureus ATCC 29213 (as an indicator of gram-positive bacteria) and Escherichia coli ATCC 35218 (as an indicator of gram-negative bacteria) were used. The experiment was performed by two methods of spot agar and well diffusion. The hydrophobicity test, is evaluated by measuring the microbial adhesion to hydrocarbons. Auto-aggregation property of probiotic strain can affect the binding capacity of bacterial cells to intestinal epithelial cells, and co-aggregation with pathogens can prevent the colonization of pathogens in the intestine. In brief, four milliliters of the 24-hour culture containing 108 CFU / ml of bacteria were vortexed and homogenized for 10 seconds and then incubated for 5 hours at room temperature. At one-hour intervals, one-tenth of a ml suspension was removed and placed in a new tube containing 3.9 ml of PBS was transferred. Then the absorption of 600 nm was measured using a spectrophotometer.

the viability was evaluated at pH 1.5 and 2.5 on isolated Lactobacillus. No growth was observed at pH 1.5. While at pH 2.5, the number of viable cells was reported to be 6.23 log cfu / ml and showed a good survival rate (75.5%). According to the growth results of Lactobacillus isolate at different pH (2.5, 3.5, 4.5) showed that the growth rate, after the control group, at pH = 4.5 was higher than other groups (P <0.05) But there was no significant difference in other pHs. Lactobacillus paracasei showed good resistance and growth at different concentrations of bile. Growth retardation time of few than 30 minutes was observed, indicating that the isolates were resistant to different concentrations of bile. No significant differences were observed between treatment groups. The results of isolate resistance in the simulated conditions of gastric and intestinal juice showed that at pH 2 and after three hours, the strain survived and only a reduction equivalent to one and a half logarithms was observed. no decrease happened in the intestinal environment, even an increasing growth of strain was observed. The results of the antagonistic effect of Lactobacillus isolate with Staphylococcus aureus and Escherichia coli by spot and well diffusion methods showed that the growth inhibitory effect against the studied pathogens was related to Lactobacillus paracasei with a growth inhibition zone diameter of 2.94±1.39 mm against Staphylococcus aureus and 2.59±1.37 mm against Escherichia coli. There was also no significant difference in the antagonistic effect of lactobacilli isolate against gram-positive and gram-negative bacteria. According to the results, Lactobacillus paracasei isolate showed a high percentage of auto aggregation characteristics and the average percentage during five hours of incubation at 37 ° C was 92.45%. Co-aggregation of Lactobacillus strain with pathogens (Staphylococcus aureus and Salmonella typhimurium) was also investigated. The results are expressed as a percentage reduction after four hours in the adsorption of the mixed suspension compared to the individual suspension and according to the results, the tested strain showed a significant coaggregation with Salmonella typhimurium. Also, the results of hydrophobicity of Lactobacillus paracasei isolate show that this strain can have good hydrophobicity (57. 82%).

The strain isolated from traditional Semnan cheese showed desirable probiotic properties in vitro. Therefore, it is suggested that this isolate, as a new probiotic strain in the food industry, could be a good candidate for further in vitro complementary tests and in vivo research to demonstrate potential health benefits.

Wheat is the most important sustainable food product for more than a third of the world's population and has more calories and protein than other cereal products in the world diet.The main property that distinguishes it from other products is the unique properties of the resulting dough, which allows it to appear in a variety of breads and other food products such as cakes, biscuits and pasta. These properties in these products depend on the structures and interactions of the grain storage proteins, which together constitute the gluten protein. Lutein is the predominant carotenoid in wheat. Wheat bran and sprouts contain a lot of carotenoids and antioxidant activity compared to endosperm. Lutein along with zeaxanthin is important for human skin and eye health. Heart disease protection may come from whole grains, antioxidants, vitamins, and fiber and minerals. Whole grains are also effective in preventing diabetes. Whole grains appear to protect against heart disease and cancer. Proteins in plant tissue are simple and consist of four main types, including: albumin (soluble in water and dilute buffer), globulins (soluble in salt water) and prolamine (soluble in 90-90% ethanol) and glutlin (soluble in Wheat gluten protein is classically composed of two parts: alcohol-soluble gliadin and alcohol-insoluble glutenin. Glutenins are known as the largest polymers in nature. Wheat proteins can be divided into structural proteins (gluten-free) and storage proteins or (gluten). Structural proteins include albumin, globulin, and amphiphilic. Non-membrane amphiphilic proteins have many effects on grain hardness and rheological properties of dough. Wheat storage proteins are known as prolamins due to their amino acids proline and glutamine. Aqueous salivary secretions act rapidly on the plant cell, first increasing cell respiration and then causing the protoplasm to flow, which is usually due to increased permeability of the cell membrane. They contain soluble amino acids that immediately after secretion on plant materials with the formation of a large number of hydrogen bonds as well as a number of disulfide bonds in the form of gels that gradually become solid. In this study, the effect of extracted protease from aged wheat, protease (serine) has been investigated. The aim of this study was to produce short chain peptides with beneficial functional and therapeutic properties such as antioxidant, antidiabetic, anti-hypertension by aged wheat protease. The tests include determination of enzymatic activity, degree of hydrolysi, determination of functional properties such as solubility, antioxidant, emulsification, and solvent retention capacity (SRC). Microstructure of the contaminated seed was also investigated by electron microscopy (SEM) ). Statistical analysis was performed using SPSS software at 95% confidence level. First, for extraction of aged wheat flour mix 2 gr of flour with 10 cc of 0.2 M acetate buffer with pH = 3.8 and centrifuge for 5 minutes. The supernatant was separated and filtered from a 0.45 microfilter and stored in the freezer. flour enzymatic activity was performed in the first, 5 cc of 0.75% casein solution in which 50 mM hydrodisodium phosphate buffer with pH= 7 is equilibrated for 10 minutes at 37 ° C by pH. Slow addition of 0.1 N hydrochloric acid is adjusted to this substrate. To this substrate a certain volume of enzyme is diluted with 1 cc of active buffer of 30 mM cysteine hydrochloride monohydrate in 6 mM EDTA and diluted in a bath for 10 minutes and water 37 °C is mixed gently. The reaction is then stopped by adding 5 cc of 30% v / v trichloroacetic acid. At room temperature, cool with Whatman 42 filter paper and measure the absorption at 280 nm visible-ultraviolet wavelengths . For hydrolyse degree, First, make an opa reagent that dissolves 3.81 g of disodium tetra borate + 0.1 g of SDS plus 75 cc of distilled water, then dissolve 80 mg of orthophthaldehyde in 2 cc of 96% ethanol and place it on the shaker with a magnet until to be solved. Add 250 microliters of mercaptoethanol to the main container and then increase the volume to 100 with distilled water. The next step is to add 0.5 g of flour in different proportions with the same enzymatic activity plus 10 cc of distilled water and in the control sample we used water instead of enzyme. Then we put the tubes on the shaker for 30 minutes and then centrifuge for 20 minutes at 10,000 rpm and 4 ° C and add 400 μl to 3 ml of opa and then zero with reagent and then absorb at 340 nm. we read.Also, the effect of this protease enzyme on functional properties and creation of free peptides was investigated. It was observed that the enzyme extracted from aged wheat performed better in the creation of free peptides and increased the functional properties such as antioxidant properties and solubility, but the emulsifying properties of healthy flour from flour with aged enzymatic extract increased due to lower hydrolysis of healthy flour than healthy flour with aged enzyme. Wheat SRC was carried out according to AACC no. 11-56 method with two solvents of water and lactic acid, the results of which indicated that by increasing hydrolysis, SRC decreased in lactic acid solvent and was ineffective in water solvent. In addition, electron microscopy (SEM) with a magnification of 100 and 50 μm was observed that in aged wheat, protein structure was degraded compared to healthy wheat and protein cells were partially destroyed. These peptides are very beneficial for human health and are used in food industry and various food products. The results of this study showed that the use of protease enzyme of sunn pest flour wheat enzyme extract in the production of free peptides has worked well and also has been very effective in improving functional properties such as solubility, antioxidants. Continuous innovations in the food industry and their higher quality requirements force the food industry to produce flours with specific functional properties. It seems protease isolated from sunn pest wheat flour might be considered as a suitable source for creating peptides with several advantages. According to the results, it was observed that aged wheat protease is a suitable animal protease for peptides with beneficial health benefits. In this study, it was found that in general, the advantages of age protease are the cheapness and availability of aged wheat and its high hydrolysis.

Date seed is considered as one of the most important wastes in the date processing industry which despite its high nutritional value, it is usually disposed of. This results in environmental contamination that require high cost to resolve. On the other hand, waste valorization in the food industry is important both in terms of environmental and economic benefits. Studies indicated that date seeds have a high nutritional value and could be considered as a good source of bioactive compounds (Platat, Habib, AL Maqbali, Jaber, & Ibrahim, 2014). The amount of dietary fiber in different types of date seeds varies between 20 to 80% w/w (Al-Juhaimi et al., 2018). Date seeds also contain 5.9-9.9% w/w protein (Bouaziz et al., 2008) and 5-13 w/w oil (Nehdi et al., 2010). The antioxidant properties of date seeds are also derived from its components such as vitamin E, beta-carotene and phenolic compounds. Thus, date seeds have the potential to be used as an ingredient in other foods, directly or indirectly (Al-Farsi et al., 2007). One of the relatively inexpensive ways to added value on date seed is to prepare a beverage from roasted date seed powder. The roasting process enhances the flavor of the brew, increases the shelf life of the product. It is hypothesized that roasting can lead to an alternative product for those who want to enjoy a somewhat coffee-like brew without caffeine (Fikry et al., 2019; Ghnimi, Almansoori, Jobe, Hassan, & Kamal, 2015). However, as it has been reported in terms of coffee, method of brewing and bean varieties can make a difference in the antioxidant properties of the final product (Vignoli, Bassoli, & Benassi, 2011). As a result, in this study, the effect of variety and method of preparation on the antioxidant properties of beverage obtained from roasted date seeds was investigated, which has not been mentioned so far. For this purpose, two types of date seed (Shahani and Mazafati) were used to prepare espresso, boiled and filtered brews and the results were compared with respective arabica coffee brews

Arabica coffee (Coffea arabica) and two types of Shahani and Mazafati dates were purchased from local stores in Mashhad, Iran. Three types of coffee brews including espresso, boiled and filtered brew were prepared. In this study, the antioxidant properties, phenolic and flavonoid content, caffeine, melanoidin, color parameters and pH of brews (espresso, boiled and filtered) were studied.

The phenolic content in Mazafati and Shahani and arabica coffee brews were in the range of 37-102, 41-194 and 52-328 mg/100 mL, respectively. The method of preparation also has a significant effect on the extraction of phenolic compounds, as the content of phenolic compounds in coffee increased from 52.94 prepared via the filter method to 328.33 mg in 100 ml of espresso coffee. In the present study, the total flavonoid content in Mazafati, Shahani and arabica coffee brews were 11-30, 14-68 and 32-200 mg/100 ml of beverage, respectively. The decrease in the content of phenolic as well as flavonoid content in date seed beverages can be attributed to both the lower amount of these compounds in the powders and the lower rate of their extraction. The results of Olechno et al. (2020) indicate a significant effect of the preparation method on various phenolic compounds content in coffee. The reducing power of Fe+3 in beverages obtained from Shahani date seed was almost twice that of found in Mazafati date seed. However, in all beverages, the highest reducing power of Fe+3 was found in espresso coffee (32.13 mmol Fe+2/L). Besides, the free radical scavenging power of DPPH in date seed brews were close to arabica coffee as the values in the date seeds of Shahani, Mazafati and arabica coffee (depending on the type of beverage) varied in the range of 2.66-8.79, 2.79-14.6 and 2.13-13.95 mmol Trolox/L, respectively. The results show a negligible amount of caffeine in the date seed brews as the amount of caffeine in these samples, regardless of the method of preparation, were 0.26-2.82 and 0.3-3.1 mg/100 ml, respectively. While caffeine content in coffee (regardless of preparation method) ranged from 36.90 to 75.24 mg per 100 ml of brew. The amount of melanoidins in Arabica coffee was significantly higher than those found in date seeds. This difference in melanoidins level can be seen in a variety of preparation methods. Espresso and boiled coffee brews had the highest amount of melanoidins in an insignificant manner (p>0.05). This trend was also observed in brews prepared from date seeds. The method of preparation had a significant effect on pH (p<0.05). The pH value in brews prepared from arabica coffee and Shahani date seed were as follows: filter> espresso> boiled and in Mazafati brews was as follows: espresso> filtered> boiled. Regarding color parameters, Shahani and Mazafati date seed brews were almost similar and indicated more L* than coffee brew. This proved that date seed brews are lighter than coffee brews. In general, the highest amount of L* (82.35) was observed in Shahani date seed brew prepared by filter method and the lowest amount (20.02) was observed in arabica coffee prepared by espresso method. Parameter b* indicates the range of yellow (+) to blue (-) and its value in beverages prepared from Shahani and Mazafati brews (27-37) was more than coffee drinks (17-25).

In general, although roasted date seeds brews had less antioxidant properties than arabica coffee brews, the results showed the presence of relatively moderate amounts of these compounds in date seed beverages provide high potential of use this drink in the future as healthy beverage. In addition, due to the absence of caffeine, these brews can be considered as a good option for people who are sensitive to caffeine.

Safflower (Carthamus tinctorius L.) is one of the oldest crops and it is often cultivated because its flowers that used for purposes such as coloring, food flavouring, medicinal properties and animal meal (Peiretti et al 2017). Safflower has a high potential for oil production and is able to grow at high temperatures, drought and saline soils (Hussain et al 2016). Safflower meal and oil are the two main products of safflower oilseeds. In addition safflower oil also has industrial uses Safflower oil has the highest amount of linoleic acid and in terms of unsaturation is between soybean oil and flaxseed (Liu et al. 2016). New methods that have been used to increase the efficiency of oil extraction and are also called green extraction methods. These methods are very important in terms of maintaining the health of food and its consumer (Zhang et al. 2018). One of the technologies that can be used to increase the extraction efficiency of plant extracts and oils is the microwave method. The main advantage of using microwave pretreatment in the oil industry, especially in the oil extraction stage, which its use reduces the extraction stage time and also reduces the use of solvents compared to traditional extraction methods (Mohseni et al 2019).

Safflower seeds were evenly distributed in petri dishes. Microwaves with power of 180, 360, 600 and 900 watts, and intervals of 90, 120 and 180 seconds were used to pretreat safflower seeds (Kittiphoom et al 2015, Bakhshabadi et al 2017). Safflower seed oil was extracted by Soxhlet and n-hexane solvent and several analyzes were tested on the obtained oil and meal residue.

The results showed that microwave pretreatment at the studied powers and times increased the oil extraction efficiency compared to the control sample (without treatment). The highest oil efficiency was reported in microwave pretreatment conditions with a power of 600 watts and times of 120 and 180 seconds. Examination of the physicochemical properties of the oil showed that microwaves did not have much effect on the composition of fatty acids. FFA values in MW method were higher than the control sample and increased with increasing treatment time, but there was no significant difference compared to the control sample. using the time of 180 seconds, the effect of increasing the microwave power on the amount of free fatty acids. Comparison of oil peroxide showed that the values of this factor in the MW method were higher than the control sample, But there was no significant difference (P<0.05). TBA results in MW method were higher than Soxhlet method but no significant difference was seen. Comparison of oil phosphatide showed that MW caused a significant increase in phosphatide compared to Soxhlet method (P<0.05), but comparison of different levels of treatment did not show a significant difference. The iodine value in the microwave method showed a slight increase compared to the Soxhlet, but none of the studied times were significantly different from the control sample. Microwaves increase internal pressure and create cracks in the cellular structure, further breaking down oil-containing cells, facilitating oil extraction. Increase of oil efficiency can also be related to the degradation of protein compounds. On the other hand, using higher powers can lead to crushing and reducing particle size.Using microwaves for long periods of time can also reduce the extraction efficiency (Wroniak et al 2016, Uquiche et al 2008). Durdevic et al 2017 investigated the effect of microwave pretreatment on oil extraction from pomegranate seeds compared to the untreated sample and reported a significant increase in extraction efficiency that was consistent with the results of this section. The lowest amount of protein was related to safflower seed and extraction of oil with each of the studied methods caused a significant increase in protein content of the meal (P<0.05). There was no significant difference between protein content of meals residue from studied methods. Crude fiber, total ash and acid-insoluble ash were also compared. The results were close to each other in all samples and the amount of crude fiber was between 33.8 to 34%, total ash was about 5.9 to 6% and acid insoluble ash was between 0.96 and 0.98% and there was no significant difference (P<0.05). Examination of total volatile nitrogen (TVN) showed a slight increase in Soxhlet method compared to safflower seeds. No significant difference was observed between TVN of meals. Analysis of trypsin inhibition in the studied safflower seed showed that this factor was negative in the studied species. And safflower seed studied had no trypsin inhibition. The effect of variables on the activity of urease was significant (P<0.05) and reduced the activity of this enzyme, which is an undesirable and anti-nutritional factor. The highest amount of urease activity was related to safflower oil seed, followed by Soxhlet method and microwave method, respectively. Microwave pretreatment had a favorable effect on solubility and protein dispersibility index (PDI). The use of higher power or longer microwave pretreatment time, increases protein denaturation due to increased temperature and leads to the formation of more hydrophobic amino acids. As a result, the solubility of the protein is reduced. Decreased protein solubility during higher pretreatment times has been observed and reported by various authors. The decrease in protein solubility during the increase in microwave power was attributed to the increase in heating rate. The reason for the decrease in protein solubility is the increase in the energy flow of waves that occur between water molecules and cause intense heating, so protein denaturation increases and protein solubility decreases (Tsubaki et al. 2018). Studies have shown that cell wall breakdown increases when microwaves are used, leading to increased protein breakdown and increased protein solubility (Phongthai et al 2016).

The results of this study showed the microwave pretreatment under optimal conditions can be used to increase the oil extraction efficiency compared to the Soxhlet method; it has the least adverse effects on the extracted oil and will improve the quality of the meal resulting from the extraction process.

Bell peppers belong to vegetables group and contain nutrients effective in preventing and treating many diseases. However, due to shrinkage and water content loss in these products followed by a decrease in vitamins, there are some problems with their color in the interval between harvest and consumption which can be improved using packaging techniques. Bell Pepper (Capsicum annuum L.) belongs to the Solanaceae family and is one of the most popular agricultural products in various countries, especially in the Middle East. The importance of this product is not only due to its economic importance, but mainly due to the fact that it is a very good source of ascorbic acid. This type of pepper has significant amounts of insoluble fiber that can play an important role in the prevention and treatment of gastrointestinal diseases such as constipation (Park et al. 1998). Pepper is also a rich source of vitamins C, A and lycopene antioxidants, which can be effective in preventing many cancers. Despite the nutritional benefits, some of the properties of bell peppers can limit the producers of this product. For example, wrinkles and dehydration, and consequently a decrease in vitamins in pepper, are among the things that take time to supply to the consumer, reducing their appearance and nutritional value. Solutions to this problem include the use of improved packing methods, optimal storage conditions, and treatment with preservatives (Guerra et al., 2011). Packaging is a simple and effective way to protect vegetables and fruits that protects against the influence of external factors as well as preserves physical and chemical properties (stove and colleagues 2010). Today, packaging with a modified atmosphere has been widely used to increase the shelf life of fresh fruits and vegetables. Other ways to improve the shelf life of fresh vegetables include the use of edible coatings that have antibacterial properties, prevent the migration of moisture and gas, among which, chitosan due to its properties such as non-toxic, biodegradable Vulnerability and biocompatibility have been widely used in peppermint. Polymer food films are made in a thin layer that is placed on food or between food components. Oral films increase product shelf life and meet consumer demand even more than natural materials, and are less polluting to the environment. Edible coatings are usually composed of polysaccharides, proteins, lipids, or mixtures thereof (Park et al., 1994). In addition, adding essential oils to the food cover as a natural preservative can increase the antibacterial properties of the coating. Chitosan is a polymer that has many applications in the food industry and is the second most abundant natural polymer after cellulose. This polysaccharide has functional properties such as antimicrobial, antifungal and antioxidant properties, and also has properties such as environmental compatibility, informality and various physico-chemical properties. Despite extensive research on improving the quality and increasing the shelf life of bell peppers abroad, unfortunately, in our country, there has not been much research on increasing the shelf life of this product using packaging and food coatings. The aim of this study was to investigate the effect of packaging with modified atmosphere and edible chitosan coating in combination with different temperatures and times in order to maintain qualitative characteristics and increase the shelf life of bell peppers.

In this study, response surface methodology and central composite design were used in order to investigate the effect of Chitosan coating (0-1%), oxygen gas concentration in packaging (3-21%), storage temperature (5-20°C), and storage time duration (5-45 days) on parameters of decrease percentage in weight, Hardness, vitamin C, and color properties (L*, a*, b* components). The ripe peppers were harvested from the greenhouse and after being disinfected with Sodium hydrochloride solution (100 ppm) were floated in chitosan solution0%, 5/0% and 1% and packaged under three different concentrations of oxygen ( 5,10 and 0%) and the samples were kept at different temperatures for 45 days. In sensory evaluation, 5-point hydraulic scale method was used and sensory properties including texture, taste, flavor, aroma, product freshness and overall product acceptance were examined (Sedaghat et al., 2010).

The results showed that chitosan polysaccharide concentration had no significant effect on changes in weight and tissue firmness of green bell peppers. However, increasing this concentration caused an increase in vitamin C conservation in bell peppers samples. In addition, it was revealed that increasing the concentration of this covering substance up to 0.5% causes an increase in L* component. By increasing oxygen gas concentration in packaging environment, there was a decreasing trend in tissue firmness and vitamin C content of samples. The results from variance analysis also showed that changes in oxygen gas concentration had no significant effect on changes in the samples’ weights as well as on brightness (L* components) of their colors. By increasing the concentration of oxygen in the packaging in the a* values had a decreasing trend and the effect of Polysaccharide chitosan was insignificant (P<0.05). By increasing the concentration of oxygen in the packaging the b* component was increased and made the b*reduced by increasing concentrations of chitosan coating. The reception of the samples in terms of tissue, aroma, freshness and taste was lower under the conditions with higher oxygen which was also true about the general reception. And the concentration of Polysaccharide chitosan had the lowest effect on the organoleptic changes of the packaged product under various conditions. Based on the results polysaccharide chitosan had a significant impact on the taste of the final product.

Based on the results the optimal concentration of chitosan coating, the concentration of oxygen, temperature and time are 6/0%, 12%, 8/21-to- 11 ° C, respectively.

In recent years, the consumption of fish and seafood has increased and the demand for aquatic products is increasing due to population growth, increasing income and also the preference of fish and aquatic products over other foods. On the other hand, fish fats are very sensitive to oxidative damage due to having a significant amount of fatty acids with several double bonds and spoil faster than other meat foods (Rathod et al., 2021). Free radicals are the most important oxidizing agents of foods (which with a destructive process causes the loss of nutritional value and changes in their chemical composition). In addition to the undesirable sensory effects on food products, by eliminating vitamins and essential fatty acids from the body and creating toxic compounds, they can lead to undesirable effects such as heart and brain disease, cancer, immunodeficiency and aging in the human body. (Henry & Heppell, 2002). Adding antioxidants to foods is one of the most effective ways to slow down the oxidation of fats. Today, the use of natural antioxidants is used as a substitute for synthetic antioxidants (Shahidi & Ambigaipalan, 2017). Many studies have shown the presence of bioactive compounds with antioxidant properties, especially polyphenolic compounds and vitamins in foods of plant origin, is an effective factor in maintaining human health (Fraga et al., 2010). Peppermint with the scientific name of Mentha Spicata is a strong and durable plant that sometimes reaches a height of one meter, has various uses in traditional medicine and is used as a stomach tonic, analgesic, anticonvulsant, and nerve relaxant (Naidu et al ., 2012). Due to the possible effect of peppermint extract on the shelf life and quality of rainbow trout fillet (Oncorhynchus mykiss) at refrigerator temperature (41°C) due to antimicrobial and antioxidant properties of this extract and the lack of similar studies on the effect of peppermint extract on quality Fillets were considered during storage at refrigerator temperature.

For this purpose, to prepare the extract, 500 ml of 45% ethanol was mixed with 10 g of dry plant powder and placed in a shaker incubator at 35°C for 48 hours. After 24 hours, the extracts were filtered with Whatman No. 1 filter paper. The ethanolic extract was concentrated by vacuum rotary evaporator at 40°C and then powdered with complete freeze-drying to completely remove the solvent. To produce the research treatments, the fillets were divided into 3 groups. One group of fillets as a control sample (rinsing with distilled water), and the other two groups as experimental treatments, with concentrations of 1000 and 1500 ppm peppermint extract were immersed for 10 minutes (Farjami & Hosseini, 2015). The samples were then packaged and labeled in ordinary cellophane packages and stored at 41°C for 9 days. On days 1, 3, 5, 7 and 9, chemical tests (peroxide index (PV), thiobarbituric acid index (TBA), total volatile nitrogen base (TVB-N), Free fat acids (FFA), pH) and sensory properties were performed on the samples with three replications.

Results of this study showed that the amount of TBA in the control sample increased significantly during storage (p<0.05). The highest amount of TBA in the control sample was on the ninth day (2.04 mg MDA/Kg) which was significantly higher than the 1000 and 1500 ppm treatments of peppermint extract (p<0.05). The lowest level of TBA on day 0 in 1500 ppm treatment was equal to 0.24 mg MDA/Kg, which showed a significant difference with 1000 ppm treatment and control sample (p<0.05). The amount of TBA in 1500 ppm treatment on different storage days with increasing period of time was significantly less than 1000 ppm treatment and control sample (p<0.05). The amount of PV in the control sample and the concentrations of 1000 and 1500 ppm of peppermint extract increased significantly during storage (p<0.05). In samples treated with peppermint extract, the highest amount of PV in 1000 ppm treatment was equal to 3.82 meq/kg of fat on day 9 of storage, which was significantly less than the control sample and more the treatment was 1500 ppm (p<0.05). With increasing storage time, the amount of PV in 1500 ppm treatment on different days was significantly less than 100 ppm treatment and control sample (p<0.05). In the samples treated with peppermint extract, the highest pH value was recorded in the 1500 ppm treatment equal to 6.88 on day 5 of storage, which was significantly higher than the 1000 ppm treatment and the control sample (p<0.05). The lowest pH on day 9 in the control sample was 6.45, which was lower than the values of the treatments. The highest amount of TVB-N was observed on day 0 in the control group. On day 3, no significant difference was observed between the groups (P<0.05). On day 5, a significant difference was observed between the 1500 ppm treatment of peppermint extract with the other two groups (P<0.05), so that this treatment showed the lowest TVB-N. Comparing the levels of free fatty acids (FFA) between the two treatments containing extracts and the control sample, the control sample from the 5th day of storage period onwards showed a significant difference compared to the treatments containing the extract (p<0.05) and increased further. However, the two treatments of peppermint extract had less increase until 9 days of storage and only on the first day there was a significant difference between the treatments and the control sample (p<0.05). At the end of the storage period, the lowest amount of free fatty acids was related to the treatment of mint 1500 ppm. The results of the process of sensory changes of different treatments during 9 days of storage at refrigerator temperature showed that in both treatments and the control sample, it decreased over time, but in the control sample in terms of sensory properties as in other indicators, compared with fillets treated with peppermint extract, the quality decline was faster.

The results of chemical analysis and sensory evaluation of rainbow trout treated with natural peppermint extracts during the 9-day storage period showed; in general, peppermint extract slows down the increasing process of measured parameters and increases the shelf life of fish in the refrigerator. However, in the case of treatments containing plant extracts, despite the effectiveness of both concentrations, but in the case of treatments containing a concentration of 1500 ppm, antioxidant and sensory indices showed a stronger effect and accelerated the process of fish spoilage. Therefore, peppermint extract can be used as a natural preservative to reduce the antioxidant process during storage of rainbow trout fillets.

Converting and complementary industries are industries that deal with the processing and processing of various agricultural products (agricultural, horticultural, fisheries, livestock and poultry, forests and pastures). These processes can include physical, chemical, maintenance, packaging and distribution of agricultural products. Entrepreneurship, non-production of agricultural waste, non-migration of villagers to the city, high added value of produced products, household income and export of produced products.

The main purpose of this study was to model barriers to the development of agricultural conversion and complementary industries in Tabriz.

To achieve this goal, structural-interpretive modeling method was used. The present study was applied in terms of purpose and descriptive-survey data collection. The data collection tool was a researcher-made questionnaire with a matrix nature. The statistical population of the study included 29 managers of conversion and complementary industries. In order to collect information through purposive sampling, 15 managers of conversion and complementary industries were interviewed, and based on the theoretical saturation, the data collection process was stopped.

Based on Mikmak analysis, the autonomous region has low dependence and low penetration power, so they can be separated from the model body. No factors were included in this category. The second type of factors included dependent region components that have low penetration power and high dependency power. In this analysis, this group of factors included infrastructure-technology type components. These components have low penetration and high dependence in development barriers. This group of components has the most dependence and effectiveness and can not show a separate and independent nature, so they are not able to directly affect other components. This group of components are basically at the highest levels of structural-interpretive models and are responsible for the highest level of contact and communication in achieving the final result of the model. Infrastructural factors - Technology, due to the nature and nature of the issues, is highly influenced by other factors and is in a way subject to other independent factors that are in the industry. The third category of factors includes the components of the communication area, which included factors of the nature of conversion and complementary industries, geographical-spatial, legal-regulatory, Financial-economic. These factors have a high degree of influence and dependence. Four factors were included in this category of components. The main feature of this type of components is that they facilitate the effect of different model factors on each other. The communication components are basically located in the middle layers of the model, which play the role of transmitting the effects of different components on each other, although, as stated, in particular, the components that play this role clearly and explicitly include four factors. The fourth category of factors includes the components of the independent region. These factors have high penetration power and low dependence. In this analysis, the components of seasonality of the type of activity were institutional-administrative. Of course, each of these components has a certain degree of independent effect on other components, for example: the component of seasonality of the type of activity is the most independent component in the model, which is the basis for barriers to the development of conversion and complementary industries. The seasonality component of the type of activity has the lowest dependence and the highest degree of influence, then it is the institutional-administrative component that has the lowest degree of dependence as the seasonality component of the activity type, but with less degree of influence than the seasonality component of the activity type. Above this component is the second level of the model.

According to the analysis based on Mick Mac analysis, it shows that no factor was located in the autonomous region. Infrastructure factor - technology with the degree of penetration power 1 and dependence 6 with the least impact, has the highest impact compared to other factors and from a systemic point of view are influential and dependent elements and have low penetration power and high dependence. In other words, many factors are involved in creating and promoting these components, and they themselves can be less likely to create change and influence in the development of agricultural conversion and complementary industries in Tabriz. The components of the nature of conversion and complementary industries with influence 4 and dependence 6, geographical-spatial with influence 5 and dependence 6, legal-regulatory and financial-economic, respectively with influence 5 and dependence 5 are the communication factors that influence influence and dependence. It has a high. In fact, any action on this component will change other components. Institutional-administrative components and seasonality of the type of activity with the highest influence and impact, respectively, 6 and 4 and dependence 1 are key factors, with high influence and low dependence, basis and stimulus or motivation that have a great impact on the realization and promotion of conversion industries and Agricultural supplements are counted. In any action for the development of agricultural conversion and complementary industries in Tabriz, the role and position of this factor must be considered. At the level of factors, the results confirm that the main influencing factors are the institutional-administrative factors, therefore, it is the first and most important influential factor in the development of agricultural conversion and complementary industries in Tabriz. Therefore, it is suggested that in this regard, while strengthening the administrative position of the unit in charge of conversion and complementary industries, to facilitate regulations, instructions and administrative procedures, the necessary measures should be taken in the city of Tabriz. Seasonal factor of the type of activity in me respectively.