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The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.

Chitosan and Prunus armeniaca gum exudate complex coacervation was developed to encapsulate the flaxseed oil (FSO), which is high in polyunsaturated fatty acids (PUFAs). Flaxseed oil microcapsules were produced by complex coacervation method using chitosan (CH; low molecular weight); 1 % w/v), apricot tree's (Prunus armeniaca L.) gum (PAGE; 0.05, 0.1 and 0.2 % w/v), tween 40 and potassium hydroxide, as a cross-linking agent, the various ratios of CH/PAGE (1:1, 2:1 and 3:1) and different ratios of wall: core ratios (20:1, 30:1 and 40:1) was considered. Also, the characteristics of microcapsules were investigated using SEM, DLS, DSC, FTIR, SGF, as well as encapsulation efficiency (EE %), antioxidant and chemical properties, release behavior, morphological of microcapsules and unencapsulated oil. The optimum microsphere termed M4 was selected which was composed of CH: PAGE ratio of 3:1 with PAGE concentration of 0.05 % and the FSO to biopolymer ratio of 1:20, based on its higher EE %, antioxidant activity, oxidative stability, and lower release rate. Morphological properties by SEM indicated that using excessive concentrations of PAGE (0.1 and 0.5 %) led to non-uniform coacervates which led to reduction of EE % and increase in surface oil. DSC and FTIR analysis indicated that FSO was physically entrapped within the complex polyelectrolytes structure. Complex coacervation is a promising method to preserve the highly sensitive FSO to oxidation and the produced microspheres can be used to promote functional food products.

The effect of Silybum marianum seed extract (SMSE), added freely or in co-encapsulated with L. plantarum (MT, ZH593), on cell survivability, physicochemical and textural parameters in synbiotic cheeses for 60 days at 4 °C were studied. Incorporated cheeses with free, single encapsulated, and co-encapsulated probiotic + SMSE experimented a reduction of 3.19, 1.23, and 0.76 log CFU/mL for the cell survivability and their antioxidant activity reached 15.19, 16.26, and 31.73%, respectively, at the end of the storage. Decrease in hardness, cohesiveness, and springiness of the cheese containing free probiotic + SMSE upon compression during storage revealed proteolysis pattern and pH development being the most effective agents while whey percentage and moisture loss were the most effective agents in the rest of the cheeses. Overall, microcapsules containing L. plantarum and SMSE propose an easy and efficient delivery vehicle for the transition of bio-compounds into cheese as a novel synbiotic food.

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of Eryngium billardieri flowers (EBF) and thorns (EBT), as well as Eryngium planum flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.2%) and sugars (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration of amino acids (7.13 mg/100 gdw) and total phenolic content (19.25 mg GAE/gdw), which correlates with pronounced antioxidant properties. Oleic acid was notable in E. billardieri, while linoleic and α-linolenic acids were predominant in E. planum. Furthermore, essential minerals such as Fe, Mn, Zn, Mg, K, Ca, and P were also determined. Sensory evaluations by panelists confirmed that tea derived from the studied species possesses favorable taste and flavor profiles, attributed to its rich volatile compounds. These findings highlight the nutritional value of Eryngium species as a functional ingredient in the food industry. Additionally, their antioxidant properties suggest promising uses in pharmaceutical applications.

Damage imaging algorithms are crucial for evaluating the condition of critical structures such as adhesively bonded joints. Particularly during service, baseline-free structural health monitoring (SHM) is essential for robust and real-time evaluation. This article proposes and investigates the impact of the shape of the damage intensity distribution and damage index on the damage imaging of composite lap joints using a baseline-free SHM system. This system comprises a parallel array of piezoelectric transducers attached to both sides of the lap joint for generating and receiving ultrasonic-guided waves. Various features are extracted from the received signals to serve as damage indices, representing the peak amplitude and energy of the signals as well as the time of flight (ToF). Different shapes of damage intensity distribution, including elliptical, diamond, rectangular, and quadrilateral, are considered between pairs of sensors to investigate their effects on the total damage intensity distribution. To evaluate the impact of these parameters, a 2-D correlation coefficient was employed to compare the results obtained from the baseline-free SHM system with the image containing actual defects. The results reveal that the ToF was ineffective in providing high correlation and considering the signal’s energy with quadrilateral shape achieved the highest correlation.

Introduction: Treatment of head and neck cancers, it can have adverse effects on patients' oral health status. The aim of this study was to assess the level of knowledge and practice of general dentists in Yazd City in the field of oral care in patients undergoing chemotherapy and radiotherapy. Methods: In this descriptive cross-sectional study, 134 general dentists were selected by systematic random sampling and their awareness and practice level were assessed using by using a researcher-made questionnaire with valid and reliable questionnaire (r=0.81). Data were analyzed using SPSS software version 25, t-test and ANOVA tests. Results: The mean score of knowledge score was 11.44 ±2.03 out of18 and mean of practice score was11.9 ±3.41 out OF 20. The mean score of knowledge was not significantly associated with age, work experience and practice score were not significantly associated with gender, age and work experience, but the mean score of knowledge in women was significantly higher than men (P=0.01). Moreover, dentists worked in both clinic and Personal office showed significantly higher awareness (P=0.001). The average practice score of dentists in personal office was significantly higher than other options (P=0.03). Conclusion: Dentists of Yazd had moderate knowledge and performance level in the field of oral and dental care in patients undergoing chemotherapy and radiotherapy. It seems that the need to hold programs with this theme in the sessions of continuing education and holding training and educational webinar to improve the level of awareness and clinical practice to provide desirable services to these patients should be considered.

There is a lack of a reliable tool for quickly determining the geographical origins of saffron (SFR). Ion mobility spectrometry (IMS) has emerged as a promising method for rapid authentication. In this study, 232 Iranian SFR samples harvested in five distinct areas (Khorasan, Azerbaijan, Golestan, Fars, and Isfahan) were analyzed by IMS coupled with chemometric methods. The principal component analysis (PCA) was applied for analyzing the collected IMS data, utilizing three principle components (PCs) that accounted for 81 % of the explained variance. Moreover, the partial least squares-discriminant analysis (PLS-DA) demonstrated the average sensitivity and specificity rates, of 72.3 % to 92.5 % for the exernal test set and 75.5 % to 94.3 % for training set. The accuracy values were ≥ 85.0 % for the prediction set for all classes of samples. The results of this study revealed a successful application of IMS and chemometric methods for rapid geographical authentication of saffron samples in Iran.

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Introduction: Local anesthesia is a routine part of all dental procedures that can cause complications. One of the most important side effects of intraoral anesthesia is ocular disorders. The aim of this study was to investigate the knowledge and proper management of dentists in Yazd City regarding ocular complications following local anesthesia injection. Methods: In this cross-sectional descriptive study, 193 dentists working in Yazd City were included in the study based on census sampling and they completed a questionnaire, which was consisted of two parts: demographic information and questions referring the knowledge and practice; data were analyzed using SPSS 16 software and ANOVA and T-test and Pearson correlation coefficient. Results: Mean knowledge score of the participantswas 1.21 ± 0. 6 with a variation range of 0 to 2. The mean awareness score of women was higher than of men, and a statistically significant difference was observed (P-value≤0.05). There was no significant relationship between awareness score and level of education, work experience and age (P-value≥0.05). Only 13.1% of general dentists and 25% of specialists had experienced ocular complications after intraoral anesthesia injection. Conclusion: Dentists of Yazd City had an average knowledge about ocular complications following local anesthesia injection and due to the great importance of prevention and management of ocular complications following local anesthetic injection, it seems necessary to hold retraining courses on this topic and how to manage it.

Carbon fiber reinforced plastic (CFRP) is a composite material known for its high strength-to-weight ratio, stiffness, and corrosion and fatigue resistance, making it suitable for its use in structural components. However, CFRP can be subject to various types of damage, such as delamination, matrix cracking, or fiber breakage, requiring nondestructive evaluation to ensure structural integrity. In this context, damage imaging algorithms are important for assessing the condition of this material. This paper presents signal and image processing methods for delamination characterization of thin CFRP plates using eddy current testing (ECT). The measurement system included an inductive ECT probe with three coil elements, which has the characteristic of allowing eddy currents to be induced in the specimen with two different configurations. In this study, the peak amplitude of the induced voltage in the receiver element and the phase shift between the excitation and receiver signals were considered as damage-sensitive features. Using the ECT probe, C-scans were performed in the vicinity of delamination defects of different sizes. The dimensions and shape of the ECT probe were considered by applying the erosion method in the damage imaging process. Different thresholding approaches were also investigated to extract the size of the defective areas. To evaluate the impact of this application, a comparison is made between the results obtained before and after thresholding using histogram analysis. The evaluation of damage imaging for three different delamination sizes is presented for quantitative analysis.

Black tea (Camellia sinensis) is a widely consumed beverage and is subjected to adulteration. In this study, the combination of ion mobility spectrometry and machine learning techniques was employed to detect synthetic colorants in black tea. To accomplish our objective, six synthetic colorants (carmine, carmoisine, indigo carmine, brilliant blue, sunset yellow, and tartrazine) were added to pure tea at different concentrations. A qualitative model was built using partial least squares discriminant analysis (PLS-DA) for the collected data and exhibited 100% accuracy in identifying synthetic colorants in black tea. For quantitative analysis, a PLS regression model was employed. The R2 values obtained for the test set ranged from 0.986 to 0.997. The method developed in this study has proven to be reliable and effective in detecting synthetic colorants in black tea. Also, this method is a simple, rapid, and trustworthy tool for identifying adulteration in black tea.

Background and Objective: Consumers prefer not to use synthetic preservatives so, natural ones such as essential oils (in this research, garlic oil (GO) are mostly consumed in food products as an antimicrobial agents. Application of garlic oil in food industries is limited. Because of its water insolubility, volatility, pungent odour and flavor, and low stability. Encapsulation could eliminate its restrictions. In the present study, different concentrations of free and encapsulated garlic oil in ß-cyclodextrin (GO/ß-CD) were used for formulation of sausage Material and Methods: Five types of sausage were produced, including control (without garlic oil), containing free garlic oil (GO), and three samples containing 546, 818, and 1364 mg of encapsulated garlic oil per kg. After that, changes of pH, color, oxidation indices (PV and TBARs(, monitoring of B. cereus, S. aureus, E. coli, and S. enterica, and sensory (taste, color, odor, and acceptability by 8-point hedonic test) properties were studied during 29 days storage at 4oC. Results and Conclusion: By increasing the GO/ß-CD content of samples, the overall color changes decreased. The pH of all produced sausages remained constant. At the end of storage, PV was not significantly changed, and TBARs changing was very low. S. aureus was the most susceptible, followed by S. enterica, E. coli, and B. cereus. In sensory evaluation, the panelists did not distinguish between the control and the samples containing GO/ß-CD. Encapsulation of garlic oil with beta-cyclodextrin did not affect the taste of the produced sausages. Due to good antimicrobial properties of garlic oil, it can be used in meat products as a natural preservative. Conflict of interest: The authors declare no conflict of interest.

Introduction: Most third molars eventually need to be extracted, and this tooth has the most varied and unpredictable root position of all teeth. Therefore, considering the importance of accurate diagnosis of the roots of molar teeth before surgery to reduce its surgical complications, the aim of this study was to evaluate the ability of panoramic radiography to diagnose the situation of roots of third molars. the relationship of the roots to each other and the angle of the crown to the root in panoramic and clinical radiographs, respectively, using Romexis viewer and digimizer software were investigated. Methods: In this cross-sectional-analytical study, 104 third molars of 93 patients referred for wisdom tooth extraction were examined clinically for the number of roots, the relationship of roots to each other and the angle of the crown to the root in panoramic radiography using Romexis Viewer software and clinically after providing photograph and measuring the angle using digimizer software. Results: In evaluating the roots of third molars, the accuracy of panoramic radiographic interpretation regarding the number of roots was 63.27% and in the presence or absence of root, adhesion was 55.89%. In addition, Pearson correlation analysis showed that there was a significant relationship between the reported angle in radiographic interpretation and the actual angle (r = 0.318 and P value = 0.001). Conclusion: Therefore, panoramic radiography is a valuable guide for third molar surgery. It is only necessary to consider its high error rate in terms of morphological details such as the number of roots and their relationship to each other.

Introduction: Sialolithiasis is a most common disease of salivary glands most commonly occurs in submandibular gland system. Simultaneous sialolithiasis in more than one salivary gland and multiple stone formations have been reported in only 5% and 3% of cases, respectively. In this article, a rare case of bilateral presence of various stones in different sizes and shapes in the submandibular glands and its duct in a 68-year-old man has been investigated. Stones on left side were removed through an intraoral incision and on the right side; the entire salivary gland was removed with extraoral access. Conclusion: After precise diagnosis of sialolithiasis through various diagnostic modalities, treatment plan should be tailored based on existing condition and the decision was made to remove a salivary gland with extraoral access on one side and remove the stones by intraoral incision on the other side while preserving the salivary gland.

The common processing techniques may cause losses in nutritional quality and phytochemical content of processed fruits. In the present research, the jujube fruit was processed by various methods including conventional heating (at 80 and 95 °C), microwave (600 W for 1 min), chilling (at 1 and 2 months), and freezing (at -18 °C for 1 year). Then, the effects of various common processing conditions were investigated separately on some bioactive compounds (e.g., total phenolic content, total monomeric anthocyanin content, individual anthocyanins, and individual organic acids) of jujube fruit. The microwave method in comparison with the conventional heating caused a slight significant (P

Background and Objective: Fresh garlic includes several preservative and medicinal characteristics; however, its major bioactive components react and convert to other chemical compounds as soon as its tissues are injured. Garlic oil is extracted from garlic and its use in food industries is limited due to its strong odor, taste, volatility and low solubility in aqueous solvents. The aim of the present study was to investigate physicochemical, microbial and sensory properties of low-fat salad dressings containing encapsulated garlic oil in ß-cyclodextrin (GO/ß-CD). Material and Methods: Five types of salad dressing, including control with no garlic oil, a sample with free garlic oil and three samples containing 546, 818 and 1364 mg GO/ß-CD kg-1 salad dressing were prepared. Then, pH, color and antioxidant [(peroxide value and thiobarbituric acid reactive substances], antimicrobial (monitoring of four pathogens of Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enterica) and sensory (taste, color, odor and acceptability by 8-point hedonic test) properties of the samples were assessed during 41 days of storage at 4 oC. Results and Conclusion: The minimum and the maximum color differences belonged to GO/ß-CD-3 sample containing 1364 mg GO/ß-CD kg-1 salad dressing and sample containing free GO, respectively. Yellowness of samples containing encapsulated GO decreased and direct relationships were seen between decreasing of the sample yellowness and quantity of GO/ß-CD sample. During the storage, pH and peroxide value PV slightly increased. Staphylococcus aureus was the most sensitive strain to free and encapsulated garlic oil. Escherichia coli, Salmonella enterica and Bacillus cereus showed lower sensitivities to the oil. Sensory results showed no significant differences between the tastes of control and free or encapsulated garlic oil and GO/ß-CD-2 samples containing 818 mg kg-1 encapsulated garlic oil, equal to 90 mg kg-1 free garlic oil. However, these two treatments included significant differences with samples containing free garlic oil. Results revealed that encapsulation of garlic oil with ß-CD included no adverse effects on taste of the salad dressings. Therefore, GO/ß-CD-2 (818 mg GO/ß-CD kg-1 salad dressing) can be suggested as a natural antimicrobial agent for the functional mayonnaise production. Conflict of interest: The authors declare no conflict of interest.

A seventeen-year-old girl was referred to the emergency department with dysphagia and dyspnea due to large swelling in the floor of the mouth after 20 days of evaluation. Magnetic resonance imaging shows a well-defined sublingual mass measuring 70 mm×74 mm×46 mm, causing severe oral and oropharyngeal space narrowing. The surgical excision of the lesion was performed through an intraoral approach under general anesthesia. Moreover, the pathologist reported a dermoid cyst. A dermoid cyst rapidly enlarging can lead to a life-threatening condition, particularly if they grow near main upper airway structures, so their resection in golden time has an especially clinical importance.

This paper presents a baseline-free damage imaging technique using a parallel array of piezoelectric sensors and a control board that facilitates custom combinations of sensor selection. This technique incorporates an imaging algorithm that uses parallel beams for generation and reception of ultrasonic guided waves in a pitch–catch configuration. A baseline-free reconstruction algorithm for probabilistic inspection of defects (RAPID) algorithm is adopted. The proposed RAPID method replaces the conventional approach of using signal difference coefficients with the maximum signal envelope as a damage index, ensuring independence from baseline data. Additionally, conversely to the conventional RAPID algorithm which uses all possible sensor combinations, an innovative selection of combinations is proposed to mitigate attenuation effects. The proposed method is designed for the inspection of lap joints. Experimental measurements were carried out on a composite lap joint, which featured two dissimilar-sized disbonds positioned at the lap joint’s borderline. A 2D correlation coefficient was used to quantitatively determine the similarity between the obtained images and a reference image with correct defect shapes and locations. The results demonstrate the effectiveness of the proposed damage imaging method in detecting both defects. Additionally, parametric studies were conducted to illustrate how various parameters influence the accuracy of the obtained imaging results.

Introduction: Early detection of oral cancer by diagnosing the precancerous lesions is the best way for controlling and decreasing cancer’s mortality. Dentists have a significant role in early detection of precancerous lesions and their capability to detect is highly subjected to their levels of knowledge about these lesions. The aim of this study was to assess the level of knowledge, attitude and practice of general dentists in Yazd City regarding oral precancerous lesions. Methods: In this cross-sectional study, 180 Yazd general dentists, selected and they completed a questionnaire, which was consisted of two parts: demographic information and questions referring the knowledge, attitude and practice; data were analyzed using SPSS 16 software and ANOVA and T-test. Results: Mean score of knowledge was 13.38 ± 2.49 from maximum 22 and mean score of attitudes was 19.35 ± 1.72 from maximum 21, which implies that the participants have a better attitude. No significant correlation was reported between knowledge and gender, years of graduation, workplace, work experience, and attending in retraining classes (P. -value=0.255). There was a significant correlation between attitude and years of graduation (P-value=0.056), which means that participants with 5 years of graduation or less had better attitude toward precancerous lesions. Conclusion: General dentists of Yazd City have an average knowledge but a good attitude towards precancerous lesions of mouth . Regarding their practice, more than 50% of the participants referred to the orthopedic specialist in case of precancerous lesions.

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired antidiabetic properties (the α-glucosidase inhibition was 79 and 86%, respectively). The DPPH• test results indicated that the antioxidant property of the ice creams containing 30% of PPE was 9.4 times more than the control. All mixes showed non-Newtonian pseudoplastic behavior and by increasing the concentration of PPE, the consistency coefficient (m) and viscosity were decreased. Hardness increased as the level of PPE increased but the stickiness decreased. Results of sensory analysis showed that the addition of PPE (up to 20%) had no significant effect on the overall acceptability of product.

Odontogenic myxoma is a benign mesenchymal tumor that appears to be associated with odontogenic ectomesenchyme of the growing teeth. This tumor, which often occurs in the second and third decades of life, is extremely rare and often asymptomatic in children. However, no theoretical consensus exists in the literature over the diagnosis and treatment of this disease. In this study, we investigated the diagnostic and therapeutic methods of a rare case of odontogenic myxoma in a 13-year-old child. Keywords: Odontogenic myxoma; Maxilla; Children.

Introduction: The purpose of this study was to determine the relationship between six main factors affecting prevention of accidents using structural equations. Method: Initially, most previous studies were investigated and the most effective factors in preventing accidents and their relationship with each other were determined using the structural equations. Later, a questionnaire was administered to investigate the accident victims of a steel industry in Yazd during five years. In the last stage, the data were examined by Smart-PLS software. Results: By examining the numerical results, six main factors included about 58% of the share of accident prevention factors. At the 95% confidence level, the impact of safety culture (0.31), rules and instructions (0.29), training (0.28), engineering (0.24), human factors (0.31), as well as capital and equipment (0.38) factors were calculated. Moreover, the remaining 42% included unknown factors in the industry. Conclusion: We found that economic, safety culture, and human factors had the highest effects.

Statement of the Problem: Swelling of the surrounding tissue of surgical site is one of the most common, devastating effects after maxillofacial surgery and can have an effect on quality of life and the patients' satisfaction. Purpose: The purpose of this study was to investigate the effect of a custom-made appliance by the method of Computer-aided design/Computer-aided manufacturing (CAD/CAM) compared with conventional dressing for reducing facial swelling after maxillofacial surgery. Materials and Method: This clinical trial accomplished in 14 patients voluntarily referred to the Department of Oral and Maxillofacial Surgery at Bahonar hospital in Kerman. These patients were the candidate for surgical treatment of similar bilateral facial fractures (10 patients) and orthognathic surgery (4 patients). Facial computed tomography (CT) scans of the patients were taken to build up a custom-made appliance. Based on three-dimensional reconstruction from facial CT scan data, custom-made appliance was designed and built. Swelling on one side with custom-made appliance and on the opposite side with conventional dressing measured with paper tape graded before surgery, immediately after surgery, 24 hours, 48 hours, and 7 days later, we divided the patients into two groups of trauma and orthognathic surgical procedures Results: Based on the defined landmarks, all of the measurements were performed on both sides. Statistical analyses do not show any asymmetry before surgery (p= 0.48). In addition, there was no significant difference between two methods of dressing on the day of surgery and a day later (p= 0.084, p= 0.09), but there was a significant difference between two methods of dressing on second and seventh days. The swelling has decreased faster and further in our new method. Conclusion: Regarding the exact adaptation to the surgical site on facial skin, using custom-made appliance by the method of CAD/CAM could be an effective tool that reduces swelling after maxillofacial surgery.

In this paper, guided Lamb wave tomography and eddy current testing (ECT) techniques were combined to locate and evaluate fiber breaks in carbon-fiber-reinforced plastic (CFRP) structures. Guided wave testing (GWT) and computed tomography (CT) imaging were employed to quickly locate fiber breaks in the CFRP plate. From B-scans performed along two different fiber orientations (0 and 90 degrees), parallel-beam projections of different features were extracted from the guided wave signals, using signal-processing techniques (such as wavelet and Hilbert transforms) and statistical functions (such as skewness and kurtosis). The parallel-beam projections of each individual feature were used as input in computed tomography imaging reconstruction to approximately estimate the location of fiber breaks. From the obtained reconstructed images, image-fusion techniques were applied to get complementary information from multiple source images into one single image. After locating the fiber breaks, C-scans were performed in the vicinity of the damage, using an ECT probe with double excitation configuration to evaluate the condition of the fiber break.

Background and Objectives: Application of garlic oil in food industry can be improved by encapsulation. There is no study about the formation of inclusion complex of garlic oil by beta-cyclodextrin. The aim of the present study is comparison of the antioxidant and antibacterial activities of free and encapsulated garlic oil with beta-cyclodextrin.Materials and Methods: Antioxidant activity was determined by 1, 1- diphenyl-2- picryl-hydrazyl assay, and antibacterial properties by agar well diffusion, minimum inhibitory concentration, minimum bactericidal concentration and bacterial growth assay. Statistical analysis was performed by Minitab statistical software.Results and conclusion: Garlic oil had poor antioxidant activity (EC50, 5222 µg ml-1 ) and EC50 because garlic oil/beta-cyclodextrin (containing 1495 µg ml-1 released garlic oil) was achieved after 5 h and 25 min. Agar well diffusion showed no inhibition zone on Muller Hinton Agar for garlic oil and garlic oil/betacyclodextrin (with initial release (shaking at 150 rpm for 24 h at 37ºC) and without initial release). Staphylococcus aureus was the most susceptible bacterium to garlic oil, and garlic oil/beta-cyclodextrin with and without initial release (minimum inhibitory concentration 10-5 , 10-4 and 10-3 % w v -1 , respectively); however, Bacillus cereus was the most resistant. The effect of initial release for garlic oil/betacyclodextrin on inhibiting the growth of all four bacteria was significant. There was no significant difference (P>0.05) between the inhibitory effect of garlic oil and garlic oil/beta-cyclodextrin with initial release on Staphylococcus aureus and Bacillus cereus, also Salmonella entrica and Escherichia coli. Garlic oil showed a weak antioxidant activity in 1, 1- diphenyl-2-picryl-hydrazyl assay. Garlic oil and its complex were not able to penetrate to the solid media; therefore, no inhibition zone and no antibacterial activity in the agar well diffusion assay were observed. Initial release of garlic oil/beta-cyclodextrin had significant impact on the inhibition of four bacterial growth, similar to free garlic oil. Since encapsulation of garlic oil can cover its drawbacks (low solubility in water, liquid form, and intense odor), garlic oil/beta-cyclodextrin could be considered as an nonsynthetic antibacterial agent.Conflict of interests: The authors declare no conflict of interest.

Background and Objectives: Edible parts of pomegranate fruits are a rich source of bioactive compounds. The present research examines the effect of modified atmosphere packaging on the fruit physico-chemical and microbial properties of two commercial pomegranate cultivars grown in Iran. Materials and Methods: The arils were packaged and stored under four different atmospheres. All of the packaged samples were stored at 4 °C for 15 days. Results: The results revealed an increase in total acidity of all treatments. The highest total soluble solid (TSS) was observed in ‘Yousef-Khani’­ stored in 10% O2 + 15% CO2, while ‘Malas-e-Saveh’ treated with 20% O2 + 5% CO2 showed the highest degree of TSS. The mean value of a* in ‘Malas-e-Saveh’ arils packed with normal and (15% O2 + 10% CO2 + 75% N2) atmosphere increased significantly. The L* showed a decrease in ‘Yousef-Khani’­. Total phenolic compounds gradually increased during storage. After storage, decreases in total anthocyanin contents ranged from 12 to 30% for ‘Yousef-Khani’­. The overall antioxidant activity of arils in ‘Yousef-Khani’ showed a 6-15% increase during storage. However, a reverse effect was observed for ‘Malas-e-Saveh’. The lowest microbial counts were recorded under the atmosphere containing 10 and 15% CO2. Conclusions: Packaging of ‘Malas-e-Saveh’ arils in 15% O2 + 10% CO2 and ‘Yousef-Khani’ in 15% O2 + 10% CO2 or 10% O2 + 15% CO2 is recommended to extend the shelf-life of ready-to-eat arils. Keywords: Pomegranate, Modified atmosphere, Phenolic compounds, Anthocyanin, Antioxidant activity

In this research, application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0, 10, 20, 30 and 40% (w/w). After deep frying, sensory properties were investigated by quantitative descriptive analysis and textural properties were tested by texture analyzer instrument via compression test. Based on sensory assessment more alteration was shown in flavor group attributes including flavor of frying, fish flavor and sweetness and also internal product color. Results of texture analyzing showed that maximum amounts of hardness, chewiness and gumminess was related to fillets with no coating. Cohesiveness and springiness changes of fried fillet in various treatments were not significant (P≥0.05) while changes observed in the trend of hardness and gumminess were similar and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish fillet in 30 and 40% concentrations could be used without creating significant effects of sensory, taste and textural properties of the final fried product.

Background and Objectives: Essential oils (EOs) possess a wide range of significant properties including antiphlogistic, spasmolytic and antinociceptive effects. In this study, we use EOs from Thymus daenensis, Thymus caramanicus and Ziziphora clinopodiodes. Materials and Methods: In this study, the plants were collected from the Botany Department, were air dried, grinded and set for extraction with a Clevenger-type apparatus, according to the procedure described in the European pharmacopoeia. In vitro antifungal activity of the EOs was evaluated according to Agar dilution method by determining the radial growth rate and inhibition ratio (%). Results: Among the three EOs, T. daenensis contains the highest level of thymol (77.62%). Zizipora clinopodioides contains pulegone (31.21%), menth-3-en-8-0l (23.82%), menthol (7.21%), borneol (2.25%), carvacrol (5.38%) and piperitone (5.55%). Only the 9 µL concentration of Z. clinopodioides EO can prevent mycelium growth of both fungi for 7 days. Thymus caramanicus contains carvacrol (65.52%), p-cymene (13.21%), gamma-terpinene (4.44%), thymol (4.14%) and linalool (2.63). Conclusions: According to the results, that compound thymol is more effective than carvacrol in preventing the growth of fungi. Keywords: Essential oils, Aspergillus flavus, Aspergillus parasiticus, Natural antifungal

Pyogenic granuloma is a common tumor-like growth of the oral cavity that traditionally has been considered to be non-neoplastic in nature. The pyogenic granuloma is a smooth or lobulated mass that is usually pedunculated, although some lesions are sessile. Pyogenic granuloma of the gingival is frequently developed in pregnant women, hence the terms pregnancy tumor and/or granuloma gravidarum are often used. The pyogenic granuloma has been reported to be associated with port-wine stain particularly during pregnancy, and after trauma, or laser treatment. The pathogenesis of pyogenic granuloma is unclear. This report describes the presentation of a large pregnancy tumor in a patient with an isolated facial port-wine stain. Keywords: Port-wine stain, Pregnancy, Pyogenic granuloma.

Hyssopus of­ficinalis L. is one of the most important medicinal plants. Medicinal herbs are contaminated by microorganisms. Conventional methods for reducing of microbial loads such as ethylene oxide, propylene oxide and also use of steam are hazardous and instead, non-thermal process such as microwave and gamma radiation are being used widely in order to eliminate the microbial contaminations with no or a little side effect. In the present study the effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Hyssopus of­ficinalis L. was investigated. Hyssopus samples were exposed to gamma irradiation at doses 10, 15, 20 and 25 kGy and microwave irradiationat power of 300, 450 and 600 W for 5 min. In order to undergo the sequence experiments, the hydroalcoholic (EtOH 50%) extracts of plant were prepared. The antioxidant activities of irradiated and control samples were evaluated by DPPH radical scavenging (RS), ferric reducing power (FRP), β-carotene bleaching (BCB) and total phenolic content (TPC) of sampels. In order to study the antimicrobial activity, for determination of minimal inhibitory concentration (MIC) on E. coli and S. aureus,broth diluting method was used. Results showed that gamma irradiation had no significant effect on antioxidant parameters, phenolic content and antimicrobial activities of sampels. Microwave treatment of Hyssopus at 300, 450 and 600 W for 5 min increased its antioxidant and antimicrobial activities. Results indicated that gamma and microwave irradiation do not have any negative effect on antioxidant and antimicrobial activities of Hyssopus.

In recent years using fresh foods that have undergone minimal processing, has become widespread. The use of active packaging is a new method for preserving of these products.In this study, active starch-clay nanocomposite films with addition of cinnamon essential oil or potassium sorbate (0, 5, 7.5 and 10% on the base of dry starch) were prepared. The physical, mechanical and antimicrobial properties of the active films were evaluated. For the evaluation of antimicrobial properties of the films, Aspergillus niger was used as one of the important spoilage fungi of bread. The results showed that 5% of the antimicrobial additives didn’t any antimicrobial activity. However, by increasing the concentration of the additives, antimicrobial activity also increased. In the same amounts of both additives, the films which contained cinnamon essential oil had stronger antimicrobial effects. The addition of potassium sorbate increased water vapor permeability of the films. However, cinnamon essential oil, didn’t affect this property of the films. These results showed that the films could be used as an active food packaging.

Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss.(ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods:The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs.

Seasonal variations in the supercooling point, survival at low temperatures and sugar content were studied in field-collected codling moth larvae. The supercooling point of field-collected larvae decreased significantly from a mean value of -13.4°C in August 2004 (feeding larvae) to -22.0°C in December 2004 (overwintering larvae). Survival at -20°C/24 h was 0% during early autumn, whereas it increased to approximately 60% during winter. The survival at low temperature was well correlated with the supercooling point. The supercooling point of the diapause destined larvae decreased from -16.9 to -19.7°C between September and October as the larvae left the food source and spun a cocoon. For early-diapause larvae, exposure to 5°C/30 days has an additional effect and decreased the supercooling point from -19.7 to -21.3°C. One-month exposure of overwintering larvae to 5°C led to a mortality of 23% in early diapause larvae, while only 4% of diapause larvae died after acclimation. Overwintering larvae accumulated trehalose during winter. There was approximately a threefold increase in trehalose content between larvae at the onset of diapause (5.1 mg/g fresh weight) and larvae in a fully developed diapause (18.4 mg/g fresh weight) collected in January. Trehalose content was correlated with supercooling capacity, survival at low temperatures and chilling tolerance, suggesting that trehalose may play some role in the development of cold tolerance in this species.

Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major and minor anthocyanins of cyanidin 3,5-diglucoside (0.7–94.7 mg/L), followed by cyanidin 3-glucoside (0.5–52.5 mg/L), pelargonidin 3,5-diglucoside + delphinidin 3-glucoside (0–10.3 mg/L), delphinidin 3,5-diglucoside (0–7.68 mg/L), pelargonidin 3-glucoside (0–9.40 mg/L), and cyanidin-pentoside (0–1.13 mg/L) were identified; the latter anthocyanin as well as cyanidin-pentoside-hexoside and delphinidin-pentoside were detected for the first time in Iranian pomegranates. The total phenolic contents were in the range of 220–2931 mg/100 mL. The results indicate that the pomegranate phenolics are not only influenced by extraction method but also—and even more—affected by the cultivar. Moreover, a good correlation was observed between total phenolic content and ABTS and FRAP methods in all pomegranate juices (>0.90). The results of current research can help to select the pomegranate cultivars for commercial juice production.

Background and Objectives: Pomegranate fruit is a rich source of bioactive compounds. The serious concern over unprocessed fruit juices is microbial contamination, which effectively inactivated by thermal processing, but it significantly affects juice functional compounds. Therefore, the effect of gamma irradiation and ultrasonic on inoculated microbial to pomegranate juices was studied. Materials and Methods: Two pomegranate cultivars were purchased from the Agricultural Research Center of Saveh, and their juices were extracted by a manual device and immediately centrifuged. Then the studied microorganisms were resuspended in sterile pomegranate juices. The juices were continuously sonicated at amplitude levels of 50, 75 and 100% and times of 0, 3, 6, 9, 12 and 15 min at temperature of 25 ± 1°C. Irradiation treatment was also carried out at various doses of 0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3 kGy. Results: The results showed that lower amplitude levels (50 and 75%) did not inactivate E. coli and S. cerevisiae significantly (

The oxidation of fats and oils has a key role in the reduction of the nutritional and organoleptic properties of foodstuffs. Nowadays, there is a tendency to create to use natural preservatives, such as essential oils, for antioxidant, antiradical and antimicrobial properties in foodstuffs. In this study, the effect of thermal processing on the antiradical activities of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum (CZEO) essential oils is checked. Antiradical activities were measured with a 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) assay at 3 temperatures (100, 140 and 180 °C) and at 3 different time intervals (1, 2 and 3 h). The EC50 of ZMEO and CZEO were 4026.67 ± 2.2 and 2605.01 ± 15.57 ppm, respectively, at 25 °C. The 2 essences showed various reactions and characteristics at different temperatures (100, 140 and 180 °C) and time ranges (1, 2 and 3 h). Maximum and minimum antiradical properties were observed for ZMEO at respectively, 140 and 180 °C after 1 h heating. doi:10.14456/WJST.2015.85