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Change in the food consumption’s pattern and the widespread use of the fast foods, as well as, the globalization of the food trade and the transportation of food over the long distances have brought great challenges to the safety and quality of the foods. One of the most important uses of the papers is the food packaging industry to keep the health and quality of the packaged materials from the production step to the customer. The extract of medicinal plants has the ability to create antibacterial properties. In this research, rosemary extract was used to produce the antibacterial papers. Extraction of plant was done by using soxhlet extractor and ultrasonic. In the soxhlet method, the dry powder was extracted at 4 and 6 hours and in the ultrasonic method, 40 and 60 powers were used for extraction. Then the papers were treated with plant extract prepared in two amounts of 15 and 20% based on the dry weight of the paper. The antibacterial properties of the papers were investigated with Escherichia coli and Staphylococcus aureus bacteria. All the papers treated with rosemary extracted by soxhlet method showed antibacterial property. Inhibition zone of bacteria was formed for both of them. The maximum diameter of the Inhibition zone for Escherichia coli and Staphylococcus aureus bacteria with 6 hours’ extraction and the consumption amount of 20% was 22 and 20 mm. In the treated paper with rosemary extracted by ultrasonic method, the maximum diameter of the Inhibition zone for Escherichia coli bacteria was 20 mm in 40A and 9 min. Also, the highest diameter of the Inhibition zone for Staphylococcus aureus bacteria was 20 mm in 40A and 9 min. Gas chromatography confirmed the presence of antibacterial substances including, Borneol, Camphor, and Bornyl acetate in rosemary extract. [ABSTRACT FROM AUTHOR]

In this study, the effect of various treatments with cellulose nanocrystals (NCC) and ZnO during papermaking and coating with these nanomaterials and polycaprolactone (PCL) on the barrier properties of the papers was investigated. The samples were studied by field Emission Scanning Electron Microscope (FESEM) and X-Ray diffraction (XRD) devices. In this research the nanomaterials and the polymer with specified condition (4%, 6% NCC, 3% ZnO and 10% PCL) were added to the paper pulps during the papermaking and also as a coating agent. Cationic polyacrylamide used as a nanomaterials retention aid in the papermaking process. the results showed the barrier properties (water absorption, air permeability and grease absorption) of the treated papers were improved but the effect of NCC% increment was more clear in the enhancement of the barrier properties and the treated papers with the nanomaterials mixture had the best barrier properties. furthermore the barrier properties of the coated papers were enhanced with the nanomaterials addition and the NCC nanoparticles had the main role, also the mixture of nanomaterials and PCL had the best barrier properties. Also, the barrier properties of the coated papers were higher than the treated papers. [ABSTRACT FROM AUTHOR]

Layer by layer self-assembly techniqueis one of the newest methods to produce multilayer films relying on the placement of the liquid layers on solid substance. The purpose of this studies is to manufacture multilayer kraftbased on protein biopolymers (zein and whey isolate protein) containing of green tea extract phenolic compounds by utilizing layer by layer self- assembly technique and evaluation antibacterial, physical-mechanical properties and release of phenolic compounds from coated kraft at refrigerator temperature inpH of4.5 and 7. The minimum inhibitory concentrationof green tea powder demonstrates thatEscherichia coli (5mg/ml) compared to Listeria monocytogenes (10mg/ml) is more sensitive. The results of physical properties ofkrafts coated paper showed that thickness, grammage and bulk density increased by coating process. Also, the presence of zein in outer layer caused a significant reduction in WVP and increased air resistance. Evaluation of phenolic compounds release from coated krafts demonstrated that release rate in acidic food stimulant was more than the neutral one. Also, release content of kraft paper with zein as outer layers respect to whey isolated protein was higher in the first days and continued in a longer time. Log reduction value of coated kraft with active bilayer zein against Escherichia coli and Listeria monocytogeneswas 0.25 and 0.06 respectively. According to the results of this study, active zein bilayer kraft is recommended as a carrier of phenolic compounds for the packaging of food products. [ABSTRACT FROM AUTHOR]

In this study, a simple and sensitive colorimetric sensor towards pH changes for the detection of fish spoilage during storage at room and refrigeration temperature is presented. Colorimetric sensor was developed using Whatman filter paper No. 1 and water soluble anthocyanin pigments extracted from red cabbage. Fish spoilage was monitored based on anthocyanin color change in various pH. Microbial growth during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pH and finally color change of anthocyanin-impregnated filter paper. Color change was measured using the CIELab method. The colorimetric sensor was validated by measuring total volatile basic nitrogen (TVB-N) levels, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and microbial populations in fish samples. Results indicated that the values of TVBN, pH, PV and TBARS increased with time of storage which was evidence of fish spoilage development. Also, the results were in accordance with color change of colorimetric sensor during storage and showed that proposed system enjoys a high sensitivity to pH variations. Therefore, the simple colorimetric sensor is capable to use in intelligent packaging. [ABSTRACT FROM AUTHOR]

A common practice and crucial step to control mastitis and maintain the high- quality of raw milk is teat disinfection which divides into pre-, immediately prior to, and post-milking. Accordingly, dipping and spraying procedures have been applied to prevent environmental and contagious mastitis as well as reduction of microbial load of raw milk. Quantitative tests such as somatic cell counts in raw milk are commonly used to monitor dramatic change of normal to sub-clinical (250000≤ cell mL-1), and clinical infected udder. It is assumed that pre-milking disinfection is a suitable strategy to tackle sub-clinical environmental mastitis whereas post-milking method is recommended to manage contiguous one. Pre- dipping effectively declines bacterial count in raw milk. Although, post-milking disinfection significantly reduces microbial contamination from liner and cleaning step, it is not effective on bacterial load from hands of milker, rinse water and used paper towel. The usage of disinfectants in major milk producer countries varies extensively, for instance more than two third of teat disinfectants in New Zealand is iodophor, followed by 15% chlorhexidine and 15% dodecylbenzene sulphonate. Iodophor has been used as pre- and post- sanitizer in concentration of 0.3% but it is allowable from 0.1-0.25% in UK. According to the regulations of the USA, Spain, and Canada, chlorhexidine can be used in the range of 0.11-0.5%, meanwhile Danish and Americans’ law regulated the usage of dodecylbenzene sulphonate in the vicinity of 2%. Hypochlorite has been taken into account as pre- and post- sanitizer from 0.1 to 4 % but regulated up to 0.2 in UK and 0.3% in US and CA. Likewise chlorhexidine, dodecylbenzene sulphonate, and quaternary ammonium compounds are used as post-milking. Bacteriocin is a teat disinfectant in France whereas slightly acidic electrolyzed water has been introduced as emerging pre- and post- sanitizer. [ABSTRACT FROM AUTHOR]

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators. [ABSTRACT FROM AUTHOR]

Analysis of the extraction modelling for natural compounds is essential for industrial application. In the present paper, ohmic-assisted extraction was investigated for the extraction of Falcaria vulgaris extract. This study was performed in order to express the effect of some pecific parameters (as: voltage gradiant, ethanol to water ratio, extraction time and temperature) on the extraction yield and total phenolic content (TPC). Kinetics models (first-order, second's-order and pelleg models) and artificial neural network were used for modeling ohmic-assisted extraction process. Kinetic study plays a very important role in evaluating the extraction process because it allows estimation of the cost-effectiveness of the process in saving time, money and energy. The results showed that the second-order and plleg's kinetic models respectively, were successfully predicted the value of the total phenol content of the extract and extraction yield in all experiments. The correlation coefficient between experimentally obtained extraction yield and total phenolic content and values predicted by artificial neural network (4-16-2) were 0.995 for training, 0.963 for validation, and 0.979 for testing, indicating the good predictive ability of the model. The artificial neural network model had a higher prediction efficiency than the kinetic models. Artificial neural network can reliably model the process with better predictive and estimation capabilities than the kinetic’s models. [ABSTRACT FROM AUTHOR]

Carbon quantum dots are a new generation of carbon nanoparticles that have good potential for food analysis and packaging due to their unique properties such as excellent fluorescence properties, easy synthesis, good biocompatibility, large functional groups, and low toxicity. Today, carbon quantum dots have replaced semiconductor quantum dots due to their non -toxicity. The use of carbon dots in packaging materials due to their antioxidant, antimicrobial and barrier properties increases product shelf life, reduces the growth of microorganisms, improves mechanical properties, the barrier against gases, UV light blocker, and reduces food waste. This paper aims to get acquainted with carbon quantum dots and synthesis methods and study their optical properties. Then, the principles of fluorescence sensor design, including the mechanism of fluorescence quenching and recovery and their application in food samples to detect food additives, pathogens, antibiotic residues, insecticides, heavy metals, and nutrients will be examined. Finally, the use of carbon dots in improved, active, intelligent and bio -packaging will then be discussed. [ABSTRACT FROM AUTHOR]

Data analysis is the most complicated and ambiguous step in food and drink sensory evaluation projects. Accordingly, the least systematic and contemplativeness discussions have been made in scientific articles. The present article is the result of studying, teaching and research activities of the author in the past 10 years, in which a number of other valid sources have been used. This paper is intended to describe the stages of sensory data analysis and the use of the principal components in the visualization of sensory data and to present practical examples. The review of scientific literature indicates that many studies have used this approach for analyzing sensory data. But the analysis and interpretation of such data have not been described in details. Such information has not yet been published in Persian in scientific form. So, presenting further details on the PCA method provides scholars and students with access to the necessary information and makes a practical guide available for them in future researches. Therefore, describing the process of sensory data analysis based on the use of PCA and the related criteria for their interpretation is essential and discussed in this paper. [ABSTRACT FROM AUTHOR]

In this study we are looking to introduce a way to optimize the use of date fruit waste. This paper investigates the possibility of using date fruite waste in the production of medium, suitable for increasing the production of phycocyanin pigment from Spirulina algae and increasing the antioxidant activity. In this paper, the statistical method of full factorial with 3 replications and data analysis with SPSS software was used. Measuring the amount of phycocyanin was conducted using spectrophotometry. Measuring the antioxidant activity of the extract was determined using DPPH radical. Increasing glucose concentration from 0 to 2 grams per liter in standard medium were increased phycocyanin production by Spirulina algae in Zarrouk medium during the 10 days. This treatment caused a linear increase in antioxidant activity (IC50) in the aqueous extracts of the algae. Date with high amounts of simple sugars and mineral content can be a good source for enrichment of spirulina platensis culture medium in order to further increase in the production of phycocyanin valuable pigment and antioxidant activity of algae Spirulina extract. [ABSTRACT FROM AUTHOR]

In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions. [ABSTRACT FROM AUTHOR]

Due to the identified side effects of current synthetic drugs and growing public awareness in terms of beneficial usage of the natural compounds, the attention of researchers towards effective compounds in plants have recently drawn. D-limonene is a monoterpene, volatile, and aromatic flavor compound which is found in citrus fruits such as orange peel oil. As an essential oil, it has been reported that D-limonene presents a wide spectrum of antimicrobial, antioxidant, and therapeutic properties. Dlimonene is also classified as generally recognized as safe (GRAS). This compound is widely used in the cosmetic, pharmaceutical, perfume, food, and beverage industries. However, due to some inherent properties of D-limonene such as low water solubility, chemical destruction in the presence of light and high temperature, and high sensitivity to oxidation, its application is considerably limited at the industrial scale. In this paper, structure, extraction methods, physicochemical, therapeutic and health properties of limonene, as well as its applications in the food industry are investigated. [ABSTRACT FROM AUTHOR]

Food safety is a crucial goal for dairy industry. Cleaning of dairy equipment is critical not only to meet milk and milk product`s standards but also from environmental points of view. Sanitation challenges of heat exchangers and membranes dominates over the other deficiencies considerably in dairy processing steps that have been hardly affected by conventional methods that are updated through this paper by utilizing emerging paths such as enzymes and ultrasound. Moreover, incoming materials specifications, importantly composition (i.e. organic or inorganic), concentration, and temperature are known as prominent impactful parameters on either milk components deposition on heated surfaces or imposing fouling on membranes. Although, cleaning agents` properties namely: concentration, flow, pH, sheer stress, and temperature are influential features, sanitizers selection and their application sequence in cleaning program should be considered as the most determinants factors. The article goes on advancement of control and monitoring methods of sanitation programs from COD, calcium, and turbidity to conductivity and ultrasound sensors. Finally, it discusses a brief solution to tackle some environmental problems regarding the usage of chemicals for cleaning in dairy industry. [ABSTRACT FROM AUTHOR]

Considering the widespread use of oils in the preparation of foods, controlling the amount of ingredients in edible oils that can be problematic for human health is extremely important. Due to the complex matrix of oils, analysis of the different compounds in them is usually not possible without isolating and removing the matrix effects. In this regard, a variety of extraction and isolation methods are presented by researchers. Therefore, in this paper it has been tried to introduce in detail the most important extraction methods used in the analysis of edible oils and how they are applied. [ABSTRACT FROM AUTHOR]

In the past decades, numerous efforts have been made to systematize the process of developing new food products from idea generation to product commercialization. So, studies on consumer behavior in foods have led to particular changes in the processing of food and beverage products. Food industry is one of the most competitive industries in the country's economy, and manufacturing new products is one of the key pillars of success in food and drink processing units. On the other hand, the change in the taste and expectations of customers about the processed products makes the creation of new products inevitable in accordance with their demands. The present paper consists of two parts introducing "the process of developing a new food product" and the results of the research on "developing omega-3 enriched ice cream using this approach." The first part is the author's experience in teaching designing and developing of food products in a number of abroad universities and research centers. The second part (case study) is an applied research carried out at the Animal Science Research Institute of Iran. The purpose of this article is to open up a window towards the science of food design and development, which in our country, unfortunately, has been systematically and scientifically less attention paid to it. This article will introduce researchers and experts in the food industry to the process of developing a new product and will be a useful guide for those interested in this science. [ABSTRACT FROM AUTHOR]

In the current study, the effect of seasonal variation on the type and percentage of pHytochemical compounds of Artemisia fragrans Willd. essential oil was investigated. Herbal samples were collected in 4 different seasons and then their essential oils were extracted by the Clevenger type apparatus. In the following, the essential oil compositions of each season was analyzed by GC-MS apparatus. In total, 50 different compounds were identified in four sentential oil. The major components of the essential oil were camphor, thujone, and 1,8-cineole in different seasons. Also, the results showed that monotreptans were the major class of essential oil compounds in September (91.87%), December (90.55%), May (96.32%) and July (95.4%). The highest amount of phenolics (5.49 mg GAE/g) and antioxidant capacity (28.98%) were observed in essential oil of Septebmer. Antibacterial effects of the different essential oils using paper disc diffusion method were carried out on Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Staphylococcus aureus, and Bacillus subtilus. Based on the results of the study, gram negative bacteria (E. coli, Proteus vulgaris, and K. pneumonia) were more susceptible to artemisia essential oils in comparison with gram positive bacteria (S. aureus and B. subtilus). The results of this research can be useful in determining the best sampling date of this plant for pharmaceutical and antibacterial uses. [ABSTRACT FROM AUTHOR]

During the marketing process, the consumer's needs are identified and the way to supply it is determined in order to obtain his satisfaction from the product and a durable, mutually beneficial relationship with him. In order to investigate the behavior of consumers, factors affecting these behaviors should be identified. In this research, the effect of some packaging parameters on increasing food marketing has been investigated. The results showed that the form, design, color and material of food packaging had a significant effect on its sales growth. It was also found that the priority of the package is for glass, plastic, metal, cardboard and paper, respectively. The results showed that transparent and firmly packed packaging had a significant effect on sales growth. In these results, the packaging priorities were transparency, material, strength, color, design, shape, and size of packaging. According to the results, it is recommended that manufacturers of food products should pack food products in transparent containers or, if they cannot be transported transparently, to print a clear form of foods on the package. It should be noted that the use of applicable packages for food packaging is not recommended. In general, the results showed that food packaging was effective in increasing food marketing. [ABSTRACT FROM AUTHOR]

Fungal spoilage plays an essential role in the deterioration of food and in the creation of foodborne disease. In addition, the production of various mycotoxins by fungi can cause serious dangers such as carcinogenic, teratogenic, immunotoxic, neuromastoxic, toxic dead, mycotoxicosis and Kashin Beck disease. On the other hand, despite the increasing resistance of molds to synthetic preservatives, that may produce carcinogenic nitrosamine, no effective strategy has been proposed to safely reduce of microbial growth for public health. Therefore, due to the safe and probiotic properties of the lactic acid bacteria that have been approved (GRAS and QPS), can be used as natural preservatives to prevent fungal spoilage of food. The ability to prevent and inhibitory fungal spoilage by lactic acid bacteria is mainly due to the production of antimicrobial compounds such as organic acids, fatty acids, hydrogen peroxide, phenyllactic acid, cyclic delpeptide, proteinaceous compounds, diacetyl, bacteriocin and reuterin. Also, the most important inhibitory mechanisms of lactic acid bacteria against fungal corruption include membrane destabilization, proton gradient interference, enzyme inhibition, and creation of reactive oxygen species. Therefore, in this paper, it has been tried to overview of antifungal metabolites and their chemical structure, inhibitory mechanisms and probiotic properties of the lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of ediblegelatin coating containing Dunaliella salina alga essential oil on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.. resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05). [ABSTRACT FROM AUTHOR]

In this paper, biopolymers of gelatin and xanthan were used to oleogel preparation and its fortification with vitamin D in non-thermal process. The results obtained from spectroscopy studies exhibited that hydrogen bonding originated from biopolymers, was effective in formation of oleogel structure. In addition, the oleogel showed thixotropic behavior, 60% structural recovery and desirable gel strength at temperatures below 100 °C. Also, enriched vitamin D oleogel was prepared and vitamin stability during 45 days of storage at different temperatures (25 and 40 °C) and vitamin D release (%) was investigated using high performance liquid chromatography. The results showed that the presence of biopolymers network in short terms of storage had no significant effect on vitamin D stability while it can affect the controlled release of vitamin in comparison with oil. According to the results, gelatin and xanthan gum oleogel prepared in a non-thermal way can be used as a replacement of solid fats and carrier of bioactive compounds in food products. [ABSTRACT FROM AUTHOR]

Non -ionizing ultraviolet (UV) radiation is a kind of electromagnetic radiation that has been shown to be harmful to microorganisms such as bacteria, viruses, and fungus. The goal of this study is to evaluate the effective and hazardous features of this type of radiation in three regions (UVA, UVB, and UVC), using the approach of biological properties and applications in disinfection and sterilizing. In this research study, in order to be effective on microorganisms in the ultraviolet spectrum and its surroundings near the visible area, two test samples with commercial UVC and blue -LED lamps were used. In this study, the effect of ultraviolet C radiation on pathogenic microorganisms of Staphylococcus aureus and Pseudomonas aeruginosa in liquid environment and solid surface culture, the effect of ultraviolet C radiation on the total count (total count) of microorganisms on paper and mobile surfaces, and finally to The effect of UV LED on the total number of oral microbes attached to the toothbrush after brushing was investigated. In two tests performed with radiation in the ultraviolet region and near it in the visible region, the lethal effect on bacteria and microorganisms was concluded with more than 90% effectiveness and destruction of bacteria. Which indicates the effectiveness of such radiation in disinfecting, disinfecting and sterilizing equipment. Spectroscopic investigations of UV commercial lamps, as well as their efficacy on microbes, demonstrate the use of this sort of radiation, in addition to its biological hazards, which necessitate careful consideration of how it is utilized. In comparison to alternative sterilizing methods, the use of UV radiation in business and medicine is a cool, dry, easy, effective, and economical technique that produces no ionized radiation. [ABSTRACT FROM AUTHOR]

Due to its unique role, phycocyanin pigment extracted from the cycanobacterium Spirulina platensis can play an important role in enriching traditional cheese. In this study, the amount of protein, fat, total sugar, aeration, melting speed of fortified ice cream with different concentrations of phycocyanin pigment were determined. In addition, the counting of bacteria was done along with the assessment of antioxidant properties. Also, GC/MS test was performed to identify volatile compounds. The results of tests showed that the amount of fat, total sugar, melting speed, DPPH of fortified ice cream has decreased significantly compared to the control. Also, the amount of protein, aeration, FRAP and ABTS significantly compared to the control. sensory evaluation, the acceptability of the smell decreased with increasing concentration, but there was no significant difference in other parameters compared to the control. In addition no sighns of Escherichia coli, Staphylococcus aureus and salmonella were found during different days. However, the presence of coliform bacteria 42 to 56 days in enriched and control ice cream. The presence of mold and yeast on days 28 to 56 was evident only in the control sample. The presence of phychrophilic bacteria on days 14 to 56 of fortified ice cream has decreased significantly compared to the control. Also, the results of the vaolatile compounds obtained from GC/MS test in control ice cream and enriched ice cream with 2% phycocyanin pigment show the presence of antioxidant and antimicrobial properties that played an important role in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in using of pigments obtained from cyanobacteria. [ABSTRACT FROM AUTHOR]

Rice bran protein is a valuable plant protein that has received much attention in recent years due to its unique functional, nutritional, and hypoallergenic properties. The purpose of this paper is to study the utilization of the rice bran protein (RBP) in low-fat dairy dessert for children who have been shown milk protein allergy. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice (Champa Variety)bran proteins were prepared by alkaline extracted. The functional properties of rice bran protein (solubility, foaming capacity and stability, water and oil absorption capacity and Emulsifying properties) were determined. Also physicochemical, sensory properties and texture of low-fat dairy dessert were determined. It was found that pH was significantly effective in the RBP functional properties (P<0.05). Water absorption capacity and oil absorption capacity of RBP were obtained 4.21 g/g and 3.87 g/g, respectively. The results indicated that RBP concentrate can be effectively used for various functional food formulations like dairy dessert. The effect of protein on the color properties of dairy dessert was significant. Whiteness Index was, however, decreased by increasing rice bran protein but yellowness index was increased by increasing rice bran protein in the dessert. There was no significant difference between protein-containing dessert samples (P<0.05). Textural characteristics of dairy dessert containing rice bran protein were significantly different from dairy dessert containing milk protein. Dairy dessert containing rice bran protein showed more desirable sensory properties than the protein-free sample but dairy dessert containing skim milk was better. [ABSTRACT FROM AUTHOR]

The aim of current paper was to investigate the effect of mono and di-glyceride emulsifiers and xanthan and guar gums on rheological and textural properties of mayonnaise. After formulation of mayonnaise treatments, rheological analysis (Power law, Casson, Bingham and Herschel Bulkley models), electron scanning microscopic (SEM) images, textural profiles (consistency, adhesion and adhesion force) were performed. The research was conducted in a randomized complete block design and the results were analyzed by one-way ANOVA (α = 0.05) by Minitab software version 17.2. The finding of the fitted rheology tests with Herschel Blakely's model showed that mayonnaise treatments were in the range of this model. Increasing the use of guar and xanthan gums in excess of 0.333 resulted in pseudoplastic behavior (p≥0.05). Higher values of 0.333% xanthan, guar gums and mono- and di-glyceride resulted in a significant increase in adhesion force and adhesion capability indexes as well as, consistency index significantly decreased (p≤0.05). SEM images indicated that 167% of xanthan gum, 167% of guar gum, and 667% mono- and di-glyceride caused optimal changes in mayonnaise characteristics. Finally, the mayonnaise with 0.167 % xanthan gum, 0.167% guar gum and 0.667% mono- and di-glyceride (T8) was selected as the superior treatment. [ABSTRACT FROM AUTHOR]

In this paper, mass transfer during the extraction of starch from potato samples in a batch extractor using distilled water was investigated. In order to have a specified geometry for modeling the problem, the samples were cut in the shape of very thin slabs. The moisture and starch concentrations were measured in different time intervals up to five hours at the solvent temperatures of 30, 45 and 55 °C, and the diffusivities of the components were estimated by fitting the solution of Fick's second law of diffusion to the experimental data. Also 8 different experimental models were fitted to the experimental data and the kinetics of the most exact model was compared with the predictions of the analytical solution. At all stages, genetic algorithm was used for regression analysis and determining the coefficients of all equations. Comparing the values of R2, RMSE and MRE between the models, it was concluded that Page model with R2 value of 0.982, MRE value of 0.124 and RMSE value of 0.191, was the most exact model for prediction of the kinetics of mass transfer during the extraction. The estimated diffusivities were also in the range of 0.414 × 10-10 to 1.557 × 10-10. [ABSTRACT FROM AUTHOR]

Type of baker's yeast and fermentation time, are two factors that affect the quality of fermentation in bread dough. In this paper, with seven samples of instant dry yeast, gas powering of yeast was examined with gasography method. Also the interaction between the yeast and fermentation time on the production of Carbone dioxide has been investigated. Maximum amount of carbon dioxide produced by yeast A (163.33 ml) and yeast G had the least amount of gas production (139.67 mL). Investigation on fermentation time showed that the All times are significantly different at the 5% level, but from 165 minutes to 180 this difference was not significant. The study of interactions of yeast and fermentation time on the production of carbon dioxide by seven samples of yeast showed that at the same fermentation conditions, the type of yeast and fermentation time had a definite effect on gas powering of bakery's yeasts. [ABSTRACT FROM AUTHOR]

Today due to known anti-radical activity in plants extracted compounds and its derives was regarded to adding those to food and biological systems. In present paper investigated radical scavenging activity of lignin (as a non-carbohydrate poly-phenol) was extracted from different plant resources. TAPPI standard, T222om-88h was used In order to determination of total lignin. The amount of lignin in abies species was much more than others. Lignin was prepared from three species of bagas (Herbaceous), abies (bornmuelleriana) (Needle-leaf) and poplar (populous euroamerica) (Broadleaved) by two process of Milled Wood Lignin (MWL) and Acidic Dioxan Lignin (DL).the extraction efficiency of the DL was higher than MWL method in all species. The radical scavenging activity and phenolic compound were determinate by stable DPPH free radical and Folin- ciocalteu reagent, Respectively. The results showed that lignin extracted from cane sugar bagasse in both MWL and DL methods has more radical scavenging activity in compare with other specimens. In all of samples DL has better anti-radical activity than MWL extraction method. The lowest and highest amount of IC50Were attributed to bagasse (278.7 ±1,46) and poplar (682.2 ±0.71) , respectively. [ABSTRACT FROM AUTHOR]

In recent years, pneumatic method of stigma separation has been considered by some researchers. In this regard, computer simulation of the process is necessary as well as determination of the engineering properties of the various flower parts. According to preliminary observations, the number of flower components, their characteristics, and the simulation of the separation process, all depend on the flower cutting location. In this study, cutting of flower was done in two modes. In the first mode, the flower was cut from the top of the receptacle and divided into three parts including petals (2), stamens (3) and a three-branch stigma. In the second mode, the cutting accomplished from the bottom of the receptacle and the flower divided into two parts including flower without stigma, and a three-branch stigma. Variations in weight, density and terminal velocity of different flower components were studied as a function of moisture content. According to the results of this study and in contrast to most of the published papers, vertical wind tunnels are not suitable for pneumatic separation of saffron stigma. In order to provide required information for computer simulation, the flower components were considered as spherical particles, and then their aerodynamic diameters were calculated using the proposed flowchart. The results showed that the difference in aerodynamic diameter values in the two-section cutting mode reach to significant amount of 70%. Results of present study also indicate that the appropriate stigma separator mechanism should have singular feeding system and ability to provide turbulent air flow. Preliminary results obtained from computer simulations are hopeful in the case of using dual internal tunnels equipped with rotational flow. [ABSTRACT FROM AUTHOR]

Milk, from its production to consumption, is exposed to a variety of microbial and chemical contaminants. Aflatoxin M1 (AFM1) is one of the most important contaminants in milk, which has always received attention due to its carcinogenic and destructive effects on the consumer. Accordingly, the rapid, sensitive, and cost- effective identification of AFM1 in milk is essential. In the present paper, an electrochemical aptasensor based on screen printed electrode (SPE) modified with magnetic nanoparticles (MNPs) and gold nanoparticles (AuNPs) was proposed to identify AFM1 in cow milk samples. SPE was activated by applying a potential within the range of -1.5 to +1 V versus the reference electrode at a scan rate of 200 mV/s for 5 continuous cycles in the 0.5 M sulfuric acid and 0.1 M potassium chloride solution. Changes of the electrode surface at different stages of preparation were assessed using cyclic voltammetry (CV) technique. Using CV in optimal conditions, it was found that the aptasensor presents a concentration range of 100-700 ng/l and a limit of detection (LOD) of 50 ng/l. There was a linear relationship between changes of the current peak (∆I) and analyte concentration. This relationship follows the regression equation of ∆I=0.0209C+2.14 (R²=0.9897). Calculation of the relative standard deviation (RSD=3.2%) indicated the acceptable repeatability of the electrochemical aptasensor. The current peak was obtained to be 7.4% in the investigation of RSD reproducibility, indicating the good reproducibility of the electrochemical aptasensor. The obtained results showed that the aptasensor response after 8 days has only reduced by 7% compared to the first day, indicating the desirable stability of the aptasensor. The recovery percentage range for cow milk samples at concentrations of 100 and 200 ng/l was obtained to be 86.5 and 93%, respectively, showing the acceptable recovery percentage of the electrochemical aptasensor. [ABSTRACT FROM AUTHOR]

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Molecular imprinting is an emerging technology for the synthesis of polymeric materials which have specific recognition sites complementary to the target molecule. In the recent few years, molecularly imprinted polymers are considered as the selective sorbents in detection, analytical processes and also drug delivery. There are some conventional methods commonly used in the components separation/recognition (i.e. qualitative or quantitative analysis in food and drugs industry) in natural or synthetic samples, however, there are some drawbacks, especially in complex samples, that limit the application of these methods. Recently, the use of molecular imprinted polymer due to high specific recognition, reliability and reusability, is growing rapidly and the technique has been successfully applied in various fields, ranging from food science, pharmaceutical, environmental science, arms industry and different sensors. It is also used to extract drugs, sugars, amino acids, toxins, pesticides and warfare agents. Although imprinted polymers have unique properties and can be easily prepared, the technique is still new to Iranian researchers, especially in food science field, and to improve and commercialize the technique, further attention and research is needed. In this paper, the concept of molecular imprinting, synthesis and analysis approaches and its application in food sample analysis were comprehensively reviewed. [ABSTRACT FROM AUTHOR]

In recent years, application of UV/NIR spectroscopy as a non-destructive technique combined with chemometric methods has been widely noticed for quality assessment of food and agriculture produces. Mulberry is a native fruit of Iran and there are limited information about its quality indexes. In this paper, backward interval partial least-squares (BiPLS) and interval partial least-squares (iPLS) were utilized as wavelength selection methods in UV/NIR region to determin fruit juice internal qualities (soluble solid content (TSS), Titratable Acidity, Anthocyanine Content and Ascorbic Acid). In order to find the appriptare number of components for each juice parameter Cross-Validation method was used.BiPLS method with 15 factors of 20, compares to PLS and iPlS, had the best performance in prediction of fruit juice parameters SSC (RMSEC = 0.076, rc = 0.96 and RMSEV = 0.03, rv = 0.96), TA (RMSEC = 0.014, rc = 0.96 and RMSEV = 0.013, rv = 0.98), AA (RMSEC = 0.053, rc = 0.87 and RMSEV = 0.0008, rv = 0.93) and AC (RMSEC = 0.0007, rc = 0.97 and RMSEV = 0.0006, rv = 0.95). [ABSTRACT FROM AUTHOR]

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

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 °C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N2 + 30% CO2), (48% CO2 +48% N2 +4% O2), (30% N2 + 70% CO2)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3- layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobic count, pH ،organoleptically evaluations, and analyzed by SPSS. The shelf life, dried kashk were reported in 4-layer, under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 60, 55, 45 days in (30% CO2 + 70% N2 ) and in ordinary conditions were 40, 30 days, in 3 layer (AL:12), under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 50, 45, 35 days and in (30% CO2 + 70% N2 ) and in ordinary conditions were about 30,25 days, with 3 layer (AL:7), under conditions (70% CO2 + 30% N2) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 40, 35, 30 days, in (30% CO2 + 70% N2 ) conditions 25 days and in ordinary condition were 20 days. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of dried kashk and have a good effect on the amount of pH was better. [ABSTRACT FROM AUTHOR]

Yarrowia lipolytica is unusual yeast that has the ability to produce important metabolites such as lipase enzymes. Lipase enzyme has many applications in different industries including manufacturing of detergents, food industry, pharmacy, fuel and etc. In this paper, we studied the lipase enzyme produced by the yeast under different treatments of nitrogen sources such as yeast extract, peptone, soybean meal, sesame meal and sesame meal extracts on the medium of Czapek Dox Broth. Selected treatments of nitrogen resources include treatment solution (100%), solution (50%) containing with sesame cake extract (3.6%), solution (50%) containing with sesame cake extract (3.6%) in distilled water, solution (50%) containing with yeast extract (3.6%) in distilled water and solution (50%) containing with peptone (3.6%) in distilled water on the medium (CDB). Fermentation time levels are considered 3, 4 and 5 days. Among examined treatments, Treatment solution (50%) containing with sesame cake extract (3.6%) on the medium (CDB) showed the highest lipase activity (91.5900±0.56241 and 67.5200 ± 0.01000 enzyme units, respectively) in the fourth day of incubation with stirring speed (120 rpm) and temperature (30 °C). The results show use of sesame cake extract increases lipase activity more than use of yeast extract and peptone at the level of 5%. Also, statistical analysis of resulted data showed use of sesame cake extract increases lipase activity significantly at 5% level in comparison with yeast extract and peptone. [ABSTRACT FROM AUTHOR]

Despite the relative success of different chemical compounds to improve meat tenderness, adverse effects caused by the use of these compounds on the physicochemical and sensory characteristics of meat, have led to restrictions on their usage in an industrial scale. Therefore, in order to prevent these undesirable chemical effects, the application of some natural tenderizers has been considered. Natural meat tenderizers, are substances in those fruits and vegetables containing proteolytic enzymes such as cysteine protease, serine protease, metalloprotease and aspartic proteases. In this paper major biochemical changes that have led to meat tenderness, as well as proper plant sources used in tenderizing process have been reviewed. [ABSTRACT FROM AUTHOR]

Encapsulation may be defined as a process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of bioactive compounds there are different encapsulation techniques. In recent years, electroencapsulation or encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. In this technique the electrostatic force is used to form charged jet from polymer solution containing bioactive components. After that solvent is evaporated, ultrathin structures are formed. The process is called electrospraying if the droplets are atomized in the electric field and the capsule (bead shape) is formed. In the event of the formation of a stable jet and nanofibers, the process is called electrospinning. Nanofibers have outstanding features such as high surface area to volume ratio and high porosity. These features have led to the use of nanofibers for drug delivery, filtration, tissue engineering, encapsulation of bioactive compounds, enzyme stabilization, as bimolecular sensors and food packaging. This paper presents a comprehensive review of the fundamentals of electrospinning to produce nanofibers suitable for food technology application particularly for use in encapsulation. [ABSTRACT FROM AUTHOR]

Soybean meal is one of the sources of vegetable protein, which together with wheat flour proteins, can provides a complete source of amino acids for the human body, so using it in bread can help to solve protein deficiencies. For this purpose, to prepare Barbari bread containing soy meal, a combined design containing a group of mixing variables, including different levels of transglutaminase enzyme (0 to 1 %), soybean meal flour (0 to 50 %), wheat flour as filler (0 to 100 %) and a process variable including ultrasonic altitude (0 to 100%) was used and physicochemical and sensory characteristics including total ash, pH, moisture, porosity and taste, texture and color scores were investigated. The results showed that transglutaminase enzyme and ultrasonication have a significant effect on physicochemical properties and porosity (P<0.0001). The significant increase in color score of the samples was due to the positive and significant effect (P<0.0001) of soybean meal on that characteristic. The porosity of the samples was significantly affected (P<0.0001) by the interaction of enzyme and ultrasound. Finally, in order to obtain samples with the highest porosity and color, taste and texture scores, it is suggested to use the mixing ratio of soybean meal flour 33%, enzyme 1%, wheat flour 66% and ultrasound altitude 100%. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the conformity or non - conformity of traditional liquid Kashks supplied in Hamedan city with the national standard of Iran. To carry out this research, Kashk samples from manufactures of traditional dairy products (in Hamedan city) were prepared in two stages and transferred to the food quality control laboratory for examination. Microbial population (total count, staphylococcus, coliform, and mold -yeast), chemical properties (total solids %, salt, acidity, and pH) and color parameters including lightness (L*), redness (a*) and yellowness (b*) of tradition Kashk was examined and after statistical analysis, their results were reported. The average number of microorganisms (total count), staphylococcus and coliform in the Kashk samples were 7.28 Log cfu/g, 4.09 Log cfu/g, and 1.64 Log cfu/g, respectively. According to the national standard of Iran, the maximum number of mold and yeast in liquid Kashk should be 2 Log cfu/g, but the average number of mold and yeast in the prepared Kashks were 7.39 Log cfu/g, which is much higher than the specified standard for this product. The average of total solid of Kashks were 21.15%, which was less than the defined standard (at least 25%) for it. Also, the average of moisture, salt, acidity, and pH of examined Kashks in this research were 78.85%, 1.98%, 1.90%, and 4.09 respectively. Color parameters of Kashk samples were examined and the average color indexes including lightness, redness, and yellowness of the samples were 84.52, 1.53 and 6.43 respectively. Of course, no statistically significant difference was observed between the color indexes values of the samples (p>0.05). [ABSTRACT FROM AUTHOR]

Sunflower oil is one of the most important vegetable oils with high nutritional value, which is unfortunately sensitive to oxidation due to unsaturated fatty acids. In this study, sage leaf extract was obtained using ultrasound bath and ethanol solvent: water (70:30) at 35 ° C for 30 min at 35 KHz. The total phenolic content of extract was 31.12 mg GA/g. Antioxidant activity of 50, 100, 200 and 250 ppm of sage extract was measured by beta -carotene/linoleic acid bleaching assay and oxidative stability index. The results showed that increasing in the concentration of extract increased the antioxidant activity and oxidative stability index. Sage extract (250 ppm) was used for encapsualtion in the wall of qadomehshahri seed gum/whey protein isolate at 1: 0, 1: 1 and 0: 1 ratio. The particle size of the nanocapsule varied between 217.4 and 0.270 nm, and the nanocapsule prepared withqodomehshahrihad the largest size and the nanocapsule prepared with composition of gum and protein isolate had the smallest size. In order to intensify the oxidation process, sunflower oil without antioxidants, oils containing free extracts and TBHQ was placed in an oven at 60 ° C for 24 days. Peroxide, para -anisidine and Totox value of the samples were measured. The results showed that oil oxidation in samples containing encapsulated extract was less than the control, and oil containing free extract and TBHQ. At the end of storage time, the peroxide and paraanisidine value in oil samples containing encapsulated extract was less than oil containing synthetic TBHQ antioxidant and free extract. Also, among the walls used for encapsulating of sage extract, a composite wall made of qodomehshahri seed gum and whey protein isolate is the best coating for encapsulation the extract to increase the shelf life of sunflower oil. [ABSTRACT FROM AUTHOR]

The aim of study was estimated and compared intra -laboratory quantification deviation (SIR) or measurement uncertainty (MU) as a performance Charateristics in verification of the implementation step of quantitative test methods in food microbiology laboratories.The aerobic mesophilic colony counts of microorganisms (ACC) and Enterobacteriaceae colony count (ECC), as two important and common tests in the microbial evaluation of all type of food was selected and interlaboratoary standard deviation estimation of selected food items: minced meat, hamburger, soy powder, pasteurized liquid eggs, pasteurized and UHT milk, ice cream, Fruit juice, flour, cake and spice (PEPER) were calculated based on ISO -19036 standard method (2019).In this comparison, technical, matrix, distribution, confirmation and combined Uncertinity were calculated and reported.Calculation of the technical uncertainty of the ECC test in (pasteurized and ultra -heated milk, ice cream, fruit juice and pasteurized liquid eggs) by created the artificial contamination on three levels with the target organism (Shigella felxseneri) and in other food items it was natural contamination, in the ACC test was only natural contamination was calculated. The technical uncertainty results of the ECC test ranged from 0.487 to 0.07 and in the ACC test, from 0.390 to 0.105 log10 cfu/g. The highest values of technical and matrix uncertainty were observed in meat, cake, hamburger and cheese samples, which showed the heterogeneous foods (solid and semi -solid) and the lowest values were observed in liquid (homogeneous) samples. Evaluation of variability and followed the uncertainty is proposed as a way to standardize the expression of variability associated with data obtained in microbiological methods to highlight the causes and extent of several influencing factors. [ABSTRACT FROM AUTHOR]

The increase in the needs of the population for protein causes research on natural and plant products that can be a good substitute for animal proteins. Lentil is a rich source of protein containing 20/6 to 31/4% protein. As a result, trying to investigate the physicochemical properties of its protein and replacing animal proteins is considered important. In this research, the optimization of water and oil absorption capacity of Bilesawar green lentils was investigated using the response surface method and Design Expert 11 software. For this purpose, central composite design with three independent variables and 6 central points was used. 20 treatments resulting from the combination of three independent variables pH (8/5 -10) and centrifugation time (20 -60 minutes) and centrifugation temperature (4 -30°C) were evaluated. The results showed the decreasing effect of pH and time on the water absorption capacity, indicating that with the increase of pH and time, the water absorption capacity decreased. Temperature and pH had decreasing effect and time had an increasing effect on oil absorption capacity. Applying the optimized conditions, the oil and water absorption capacity for the optimum point were obtained 1/235 and 1/373, respectively. For validation, optimized predicted and experimented data were compared using T student test (p<0/05). [ABSTRACT FROM AUTHOR]

The aim of this study was to produce a new bioactive composite film using whey protein concentrate and jujube mucilage reinforced with postbiotics of Bacillus coagulans IBRC-M 10807. For this purpose, four films including whey protein concentrate film (WPC), whey protein concentrate film containing B. coagulans postbiotics (WPC+PBs), whey protein concentrate film and jujube mucilage (WPC+MUC), and whey protein concentrate film and jujube mucilage containing B. coagulans postbiotics (WPC+PBs+MUC) each in three replicates of production and their physicochemical, antimicrobial, antioxidant and mechanical, were compared in the form of a completely random design and with the analysis of variance method. The results showed that the addition of postbiotics and jujube mucilage caused a significant increase in the moisture and solubility of the films (P<0.05). Adding postbiotics causes an inhibitory effect against Staphylococcus aureus and Escherichia coli bacteria (P<0.05). The addition of postbiotics and jujube mucilage caused a significant decrease in the L index of the produced film samples (P<0.05). The results showed that the a and b indexes increased significantly with the addition of postbiotics and jujube mucilage (P<0.05). The results of the present study showed that the produced bioactive biocomposite film has the potential to be used in food packaging. [ABSTRACT FROM AUTHOR]

In this paper, in order to optimize the rheological properties of extruded alpha-linolenic butters, the effect of extrusion conditions, including extruder shear rate (500, 750, 1125, 1500 and 1750 S-1), feed temperature (5, 7, 10, 13 and 15°C) and storage temperature (5, 7, 10, 13 and 15°C) on the physicochemical and sensory properties of extruded alpha-linolenic butter were examined after 15 days storage, then the relationships between physicochemical and sensory properties of extruded alphalinolenic butters were evaluated using by principal component analysis (PCA) method. About the mechanical treatment, increasing extruder shear rate resulted in extruded and refrigerated samples with lower hardness, higher adhesiveness and L٭value. Higher storage temperature increased the acid value, but reduced the hardness. Feed temperature had no significant (p > 0.05) effect on the physicochemical and sensory properties of the extruded and refrigerated samples. The overall dispersal of variables in the principal components showed that the acid value, adhesiveness and firmness (instrumental measurement) were mainly related to the same sensory measurements. In addition, the close relationship between acid flavour and total acceptance of the samples showed that the acid flavor is more important factor for total acceptance of butter compared to the other parameters. [ABSTRACT FROM AUTHOR]

Palm kernel is one of the major agricultural wastes and industrial uses of dates. Palm kernels in Iran are often disposed of as waste or used for animal feed. In this research, this low value material was investigated and a product with a high purity value of carboxymethylcellulose was produced from it. Palm kernels contain about 63% cellulose. Cellulose along with hemicellulose and lignin are its main constituents, which form a strong fibrous structure. In this study, cellulose was extracted from palm kernel powder by treating sodium hydroxide and sodium chlorite. The extracted cellulose was converted to CMC using two processes: alkaline cellulose and ether cellulose. SEM was used to study the structure of CMC, which removed the surface impurities of the fibers and the swollen spherical shape of the fibers indicated the suitability of the method used. To identify the carboxymethyl groups substituted on cellulose, FTIR spectroscopy was used, which confirms the peaks in the wave numbers of 1425 and 1612 / cm. The optimization results showed that at a concentration of 29.799% sodium hydroxide, the weight ratio of sodium monochloroacetic acid to cellulose was 1, temprature 68 ° C and a reaction time of 158 min, the highest degree of substitution and purity and efficiency were obtained. It turns out that these highest degrees of extraction and degree of purity and efficiency are 0.97, 97.99 and 166.80%, respectively. Also, the viscosity of 3% CMC solution in water at 50 rpm was 347.93 ms. [ABSTRACT FROM AUTHOR]

In order to increase theoxidative stability of oil, various antioxidants are used.The use of synthetic antioxidants causes concern for the health of consumers due to their carcinogenicity, so today the food industry seeks to use natural alternatives instead of synthetic types to improve the oxidative shelf life of oils. Therefore, the aim of this research was to investigate the possibility of using broccoli sprouts extract (BSE) as a natural antioxidant to develop the oxidative stability of soybean oil. Different levels of BSE, including 200, 400 and 800 ppm, were added to soybean oil and these samples were compared with sample without antioxidants (control) and samples containing TBHQ synthetic antioxidant (100 ppm). Different tests including acid, peroxide, anisidine, totox, thiobarbituric acid (TBA) indexes and Rancimat number were performed on the oil samples during the accelerated storage period of 18 days at a temperature of 60 °C. The obtained results showed that during the storage period, the values of acid, peroxide, anisidine, totox and TBA indexes of oil samples increased and the Rancimat number decreased significantly (p<0.05), however, the rate of these changes in the control sample was significantly higher than other samples. Adding BSE and increasing its concentration in the samples significantly reduced the rate of lipid oxidation and triglycerides decomposition in oils (p<0.05), and the highest oxidative stability was observed in the sample containing 800 ppm of BSE. This level of the BSE showed even higher antioxidant activity than the TBHQ synthetic antioxidant. Finally, the results of this study indicated the antioxidant activity of BSE in soybean oil, and therefore, this extract at the level of 800 ppm can be used as a natural antioxidant to develop the oxidative shelf life and stability of soybean oil. [ABSTRACT FROM AUTHOR]

In this study, the antioxidant properties of nanoencapsulatedrosemary leave extract in biopolymer basil (Ocimumbasilicum) seed gum coating to control the oxidative stability of sunflower oil and sensorial properties of fried potato strips were studied. The rosemary leaves extract obtainedby 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 valueof 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 wasrelated 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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In this study, the antimicrobial properties of bacterial cell and cell free culture supernatant of Lactobacillus helveticus was investigated both in vitro and in vivo (food). For this purpose, at first, cell free culture supernatant (CFS) was prepared from the mentioned Lactobacillus strain and then divided into three groups (control, treated by heat (100 °C for 15 min) and neutralized by NaOH). Antimicrobial activity of supernatant treated or no treated was investigated utilizing agar well diffusion and Disk diffusion method against two pathogenic bacteria including Salmonella enterica subsp. enterica and Staphylococcus aureus. Moreover, the antimicrobial activity of L. helveticus in cherry juice was evaluated during 24 h of incubation. The results showed that unheated and heated CFS were able to inhibit both pathogenic bacteria, but neutralized CFS had no antimicrobial activity. Inoculation of L. helveticus in cherry juice effectively (P <0.05) prevented the growth of Salmonella and Staphylococcus during the fermentation period. Therefore, based on the results, L. helveticus and its CFS can be used as an alternative to chemical preservative and as a natural antimicrobial source in the food industry. [ABSTRACT FROM AUTHOR]

Gamma aminobutyric acid (GABA) is a non-protein bioactive compound that can be effective in controlling many diseases such as Alzheimers, hypertension, stress, etc. The main stimulus for the production of GABA is the enzyme glutamic acid decarboxylase (GAD), which is highly active in lactic acid bacteria. Also, the presence of monosodium glutamate (MSG) can act as a substrate for this enzyme and increase its activity. In this study, the production potential of gamma aminobutyric acid by Lactobacillus brevis PML1 in MRS medium was investigated. In order to optimize the fermentation process, culture medium containing MSG (1, 3 and 5%) was examined at 24, 48 and 72 hours. after fermentation, thin layer chromatography (TLC) method was used to identify GABA produced by bacteria. Spectrophotometric method was used to quantify the bands in thin layer chromatography. The results of studies at the level of 95% significance showed that the optimal treatment included a culture medium containing 5% monosodium glutamate and a time of 72 hours at 37 ° C, in which the amount of GABA production was approximately 300 ppm; Therefore, the desired strain not only has the potential to produce gamma aminobutyric acid under normal conditions (control sample) but also by adding different percentages of monosodium glutamate to the culture medium, the amount of this production can be increased. [ABSTRACT FROM AUTHOR]