Iranian Food Science and Technology Research Journal

Abstract Introduction: In this research, the effects of coating by Basil seed gum (BSG) (0.5 and 1%, w/w) compared to that by common gums such as xanthan and methylcellulose (MC) on the oil uptake, moisture removal, color, and texture in deep-fat fried potato strips were investigated. Today, numerous processed foods are prepared by deep-fat frying all over the world, since in addition to cooking, frying provides unique flavours and textures that improve the overall palatability. In fact, the desirable characteristics of most fried foods are derived from the formation of a composite structure: a crispy, porous, and oily outer layer or crust, and a moist cooked interior or core, whose microstructures have been formed during the process. In addition, the high oil content is costly to the processor and results in an oily and tasteless product . Also, Excess consumption of fat is considered as the key dietary contributor to coronary heart disease and perhaps cancer of the breast, colon, and prostate . The concern to develop healthier products that contain less fat, absorbed during industrial pre-frying and frying processes, is one of the prevailing factors in the latest research trends in this area, prompting studies of ways to lower the oil content of fried food. An edible coating (EC) is a thin layer of edible material formed as a coating on a food product, the EC are applied in liquid form on the food, usually by immersing the product in a solution generating substance formed by the structural matrix (carbohydrate, protein, lipid or multicomponent mixture), When frying coated food pieces, the film hinders absorption of the oil, improving its nutritional qualities and reducing the fat content and calories of the final product. Basil (Ocimum basilicum L.) is one of the domestic plants in Iran that is produced and used as a pharmaceutical plant in high quantity. When the seed of the O. basilicum L. is soaked in water, the outer pericarp swells into a gelatinous mass due to the presence of a polysaccharide layer. the present study aimed to expands the scope of previous works and focus on the effect of basil seed gum (as a novel hydrocolloid) on oil uptake and product quality (texture and color) during deep-fat frying of potato strips. In the first part of the study, investigate and compare the effects of endemic hydrocolloid, basil seed gum with xanthan(xan) gum and methyl cellulose(MC) for use as commercial hydrocolloids for coating edible.
Materials and methods: Aqueous suspensions of 0.5 and 1% (w/w) were provided and used for coating formulations. blanched samples of potato were dipped in the coating suspensions for 2 min and rinsed to removal excessive gum then dipped samples dryed in oven 150 ºC for 3 minute. Frying was carried out in a controlled temperature deep fat fryer (Moulinex, Toucan Automatic). For each stage, nine samples were fried in 3 L of blended oil of canola: palm olein: olive oil (75:15:10, respectively). The uncoated and coated potato strips were fried 6 min at three temperatures (160 °C, 180 °C, and 190 °C).Rheological characterization of gum dispersions were measured using a rotational viscometer (Bohlin Model Visco 88; Bohlin Instruments, Worcestershire, UK) equipped with a heating circulator (Julabo, Model F12-MC; Julabo Labortechnik, GmbH D-77960, Seelbach, Germany). According to the viscosity of dispersions, appropriate measuring spindles (C25 and C30) were selected during viscosity measurements. Moisture and fat contents were determined according to the method of AOAC (1996). The color Color of crust models was measured using an image processing technique . Crispiness of potato strips was evaluated in term of hardness by a penetration test performed in a Texture Analyser (QTS25 CNS Farnell, UK). The Conical prob diameter and the cross-head speed was 3 mm and 60 mm/min, respectively. Statistical analysis was performed using factor completely randomized design in Mstat version 1.42 software. The level of statistical significance was determined at 95%. If significant difference was found, the treatments were compared by using Duncan’s multiple comparison test.
Results and discussion: Solutions of BSG and XAN exhibited interesting pseudoplastic behavior with the viscosity decreasing with increasing shear rate( from 10 – 1001/s). No Newtonian region was detected at low shear rates suggesting that the zero-shear viscosity could exist at very low shear rates. The presence of high yield stress in BSG solution was comparable to xanthan gum. The apparent viscosity of Xanthan was markedly higher but methylcellose at both concentrations had Newtonian behaivear during shear rate. with regard to the controlling role of water in oil uptake, the oil content in all coated samples was less than that of the control (uncoated potato strips). The potato strips treated with BSG 1% and 0.5% had the lowest oil uptake (0.14 and 0.16 % d.b., respectively). The highest amounts of the oil uptake were found for the control and potatoes coated with methylcellulose 0.5%, respectively. The potatoes treated with the hydrocolloids experimented showed that the moisture content in all coated samples was higher than that of the control. The samples treated with the BSG 1% and 0.5% had the highest amounts of the reduced moisture loss. Also, the samples treated with xanthan and BSG 1% had the highest total color change (∆E) and hardness.
Conclusion: Results of this study showed that basil seed gum (as a novel hydrocolloid) can be suggested for coating and usage in industrial French fries production.

Abstract The effect of wheat-sorghum flour ratio (0, 25, 50, 75 and 100%) on viscoelastic and farinographic behaviour of dough was investigated. Constants of Peleg - Normand model and the stress relaxation (% SR) was calculated for the variables and the correlation between farinograph characteristics and stress relaxation test parameters were evaluated. The results showed that with increasing the ratio of sorghum in flour, the amount of initial force (F0), mixing tolerance index and the stress relaxation (% SR) increased. However, the rate of water absorption, dough stability and Peleg - Normand model parameters (K1 and K2) decreased with increasing substitution of sorghum flour. Survey results showed that the correlation between the parameters of water absorption, dough stability and K1 and K2 was a highly positive. The stress relaxation (% SR), mixing tolerance index and the initial force (F0) had also positive correlations. With increasing substitution of sorghum flour, dough indicated the liquid-like viscoelastic behavior. Fitting the experimental data with the model showed the efficiency of Peleg - Normand model at high strain (10%).

Abstract Introduction: One of the most important aspects of food preservation is controlling the growth of microorganisms, which if overlooked it leads to uncontrolled growth of microorganisms associated with food spoilage and food poisoning. Microbial contamination of foods is important because of pathogens are capable to transfer to foods during the processing, distribution, and storage. Escherichia coli and Bacillus cereus can cause spoilage in food; intake food contains plenty of bacteria and toxic. Therefore it is important to eliminate or control these bacteria safely. Ultraviolet (UV) radiation is considered as non-ionizing radiation and the first time in 1940 was used as a method for infection elimination in air. This approach nowadays is widely used for controlling microbial growth and as disinfection in food industry. Wavelength range of ultraviolet radiation is approximately 328-210 nm. The beam is naturally present in the sunlight. The bactericidal effect of UV irradiation depends on the type of bacteria, the distance, and dose of radiation. The most cytotoxic effect of UV irradiation is obtained at the wavelength of 260 nm, which corresponds to the intense absorption of energy by organic bases in the nucleic acid. UV irradiation causes radicals generation, which subsequently attack the nucleic acid and develop mutations in their genomes and gene transcription and translation processes. In this study, the antibacterial effect of different exposure times of ultraviolet radiation on the growth of E. coli and B. cereus was evaluated.
Materials and methods: All media used in this study was procured from Merck Company. Ultraviolet device (Camag, USA) was used at wavelength of 254 nm, Nr= 29000, Amp= 0.25.
B. cereus isolation: 1 mL of different dilutions of rice (0.1, 0.01, and 0.001) was transferred to Brain-heart infusion (BHI) and it was incubated at 32 °C for 24 h. A loop containing the bacteria was then transferred to Mannitol Egg Yolk Polymyxin (MYP) agar and it was incubated at 35 °C for 24 h. B. cereus produce big and round colonies, with a halo around the colonies. Starch test was carried out as confirming test for B. cereus colonies. Briefly, some colonies of B. cereus were added to test tube with sterile distilled water containing starch and a few drops of lugol. Development of blue color indicates the presence of B. cereus due to starch hydrolysis.
E. coli isolation: E. coli was isolated from raw milk following the method described by Kargar et al. (2005). Briefly, raw milk was first homogenized; 0.1 ml of each dilution of homogenized raw milk was inoculated on Escherichia coli broth medium containing 20 mg novobiocin. E. coli was then isolated after transferring the former media on EMB specific culture and incubation at 36 °C for 24 h. After confirming colonies by Durham tube and complementary tests, pure cultures were obtained from them by streak-plate method.
UV irradiation: A loop of E. coli colonies was transferred to nutrient broth and it was treated with UV beam (254 nm) at three times (40, 60, and 80 s). After preparing dilution of 0.0001 for each of the treatments and incubating for 24 h, survival curve was plotted. These operations were also carried out on B. ceruse colonies. A control sample also was considered for each examined bacterium.
Results and Discussion: Rate of Bacillus cereus growth was reduced under UV radiation. As it is shown, Death curve of E. coli, E. coli count was decreased by increasing the time of UV radiation, so that count of this bacteria reached to about zero after UV radiation for 80 s. However, reduction of B. cereus count was less than E. coli count at same wavelength (254 nm) and time of irradiation. This revealed that B. cereus have more resistance to UV radiation compared to E. coli. These results were consistent to observation of Sharp (1940) who evaluate the effects of UV light on bacteria suspended in air and reported that required energy for air sterilization containing B. cereus is more than twice the energy is needed to eliminate E. coli. UV light more penetrates to cell wall of Gram-negative bacteria compared to Gram-positive bacteria due to having a small amount of peptidoglycan in the cell wall and caused mutations in regulating genes of transcription and translation.
Conclusion: The efficiency of the two main processes of cell is reduced in the presence of UV irradiation and leads to growth reduction and death. The more resistance of B. cereus can be for several reasons, such as having a thicker cell wall compared to E. coli, and the capability to produce spore, and the capability to proofing mutations.

Abstract Introduction
Olive Seeds is a major by-product of the olive oil industry, produced in millions of tons annually. It contains significant amounts of protein (approximately 13.5%) along with fiber, lipids, and phenolic compounds. However, native proteins have low solubility and complex structures that limit their functionality. Enzymatic hydrolysis is an eco-friendly method to release bioactive peptides with antioxidant, ACE-inhibitory, and cholesterol-lowering activities. The choice of enzyme is crucial; alcalase (a broad-specificity serine protease) and trypsin (a specific protease cleaving at lysine and arginine residues) produce different peptide profiles. Process variables such as hydrolysis time and enzyme-to-substrate (E/S) ratio significantly affect the degree of hydrolysis and antioxidant activity. Response Surface Methodology (RSM) is a powerful statistical tool for optimizing such multi-variable processes. Moreover, the stability of hydrolysates during storage, thermal processing, freeze-thaw cycles, and pH changes is essential for industrial applications. This study aimed to optimize the hydrolysis conditions (time and E/S ratio) for olive seeds protein using alcalase and trypsin via RSM, evaluate the antioxidant activities, and assess the stability of the optimal hydrolysates under different pH, heat, refrigeration, freeze-thaw, and ambient storage conditions.
Materials and Methods
Olive seeds were obtained from local market at Gorgan then dried, ground, defatted with hexane (AOAC method), and protein was isolated by alkaline extraction (pH 11) followed by isoelectric precipitation (pH 4). Protein isolate (5% w/v) was hydrolyzed in Tris-HCl buffer (pH 8 for alcalase, pH 7 for trypsin) at 50°C (alcalase) or 37°C (trypsin) with E/S ratios of 1–3% and 30–210 min according to a Central Composite Design (CCD) approach. The reaction was stopped by heating at 85°C for 30 min, then centrifuged and freeze-dried. Antioxidant activities were measured by different methods namely: DPPH radical scavenging, reducing power, and total antioxidant capacity (phosphomolybdenum method). Stability tests included: pH stability (pH 3–8, 30 min), thermal stability (95°C for 15–75 min), refrigeration storage stability (4°C for 15 days), freeze-thaw cycles stability (15 days), and ambient storage (25°C for 7 days). Data were analyzed by Design Expert, ANOVA followed by Duncan's multirange test (SPSS), and graphs prepared by Excel software.
Results and Discussion
RSM analysis showed that both time and E/S ratio had significant quadratic effects on DPPH, FRAP, and TAC for both enzymes. For alcalase, response surfaces exhibited a dome-shaped central peak with optimal conditions around 150 min and E/S 2%. For trypsin, a rising quadratic plateau was observed, with optimal conditions around 139 min and E/S 2%. These patterns confirm that excessive hydrolysis reduces antioxidant activity due to over-degradation of active peptides into free amino acids. Alcalase hydrolysates consistently showed higher antioxidant activities than trypsin hydrolysates, attributed to alcalase's preference for hydrolyzing at hydrophobic/aromatic amino acids (Phe, Tyr, Trp, Leu, Val) which are strong electron donors. Stability studies revealed, pH: Maximum TAC at pH 7–8, minimum at pH 3–4 (near isoelectric point). Alcalase hydrolysate was more stable. Heat (95°C): Gradual time-dependent decrease in both FRAP and TAC; alcalase hydrolysate retained higher activity after 75 min. Refrigeration (4°C, 15 days): Progressive decline in TAC and FRAP; alcalase hydrolysate showed slower decay. Freeze-thaw (15 days): Significant reduction after each cycle, mainly due to ice crystal damage and cryoconcentration; alcalase hydrolysate more resistant. Ambient (25°C, 7 days): Faster decline than refrigeration; alcalase hydrolysate.
Conclusion
The optimal hydrolysis conditions for olive seeds protein were determined using RSM. Alcalase-produced hydrolysate exhibited superior antioxidant activity and stability compared to trypsin-hydrolysate due to the release of hydrophobic/aromatic-rich peptides. Stability decreased in all tested conditions (heat, freeze-thaw, storage), but alcalase hydrolysateconsistently showed higher retention. These findings support the valorization of olive seeds protein as a source of stable antioxidant peptides for food and pharmaceutical applications.

Abstract Introduction: Fresh grapes (Vitis vinifera L.) show severe lesions at the post-harvest stage and during the storage period. Decreasing the quality of grapes in the post-harvest stage limits its consumption and commercialization. Some methods such as using bio-control agents, natural antimicrobials, physical methods, disinfectants agents ,GRAS, (ozone, ethanol, acetic acid) have been used to control Botrytis cinerea after harvest. Encapsulation of the essential oils will increase their ability by increasing the effectiveness of the essential oils. Currently, chitosan has been interested for encapsulating bioactive compounds, as they are generally known to be safe and possess superior biological properties such as biodegradability, biocompatibility and non-toxicity. The aim of this study was to encapsulate thyme essential oil in chitosan nanogels to enhance and maintain its antifungal effect against B. cinerea in vitro and in vitro on Shahroodi red grape.
 
Materials and methods: For the purpose of this study, chitosan nanogels were first prepared and the infrared spectrum of chitosan-meric acid nanogels was measured using FT-IR430 infrared spectrophotometer at 20 ° C. The morphology of chitosan-meric acid nanogels and encapsulated essential oil was analyzed by SEM. Release test was then performed to determine the release rate of thyme essential oil encapsulated in chitosan-meric acid nanogels. Effect of chitosan-meristic acid nanogels at three levels of 0, 150 and 300 µl/L, pure thyme essential oil and thyme essential oil encapsulated in chitosan-meristic acid nanogels at three levels of 0, 75 and 150 µl / L in vitro and on the shelf life of grape fruits was studied under modified atmospheric conditions during 72 days storage at 2 to 4 °C. During storage, some traits such as firmness by manual penetrometer, electrical conductivity of fruit tissue, some components of fruit skin color and soluble solids were assessed by a refrectometer.
 
Results and discusion: Infrared spectroscopy (FTIR) results confirmed the successful coupling between chitosan amin groups and carboxylic acid-meristic acid groups and scanning electron microscopy image showed that the particle size of chitosan-meric acid nanogel was than 100 nm. The Comparison of the particle size in the present study with the previous studies on the size of chitosan-meric acid nanogels was smaller and more uniform. These differences could be related to several reasons, transform the long chitosan chain into smaller fragments by initial sonication, the important role of ultrasound in the reduction of the particle size and passing the nanogels through the filter. Release test showed that the diffusion of thyme essential oil from chitosan-meric acid nanogels has a two-step process. The chitosan-meric acid nanogels prepared in this study have hydrophilic (chitosan polymer) and hydrophilic (meristic acid fatty acid chain) regions, which led to the gradual release of thyme essential oil due to their hydrophobic nature. The results of the infected packaged berries confirmed that with increasing concentration of thyme essential oil, the antifungal effect was also increased. Evaluation of the effects of essential oil and nanogels - essential oils on grape berries infected with pathogenic spores showed the highest number of spores in control treatment (10.125 × 105 per ml) and the lowest number in NE2 (1.375 × 105 per ml) were observed. Coating treatments of chitosan-meric acid nanogel and thyme essential oil encapsulated in chitosan-meric acid nanogels showed better results at higher concentrations, but in the case of essential oil, lower spores were observed. The lowest electrical conductivity and discoloration, the highest L * component and chroma index were observed in thyme essential oil treatment with concentration of 75 µl/l. The results showed that the lower concentrations of the essential oil in the control of botrytis cinerea was better than the pure essential oils, whereas in the experiments on the storage of grape fruit, the treatment of thyme essential oil with a concentration of 75 µl/l It showed the most favorable result. Based on the results of the present study, the effect of essential oil nano-gel and essential oil alone on the shelf life after harvesting of grapes packed with polyethylene film confirmed that the essential oil performance was better than the essential oil nanogel. The lower performance of the essential oil nanogel than that of the essential oil alone can be due to inhibition of the essential oil diffusion through the packaging film while, the encapsulated essential oil release slower than the essential oil alone, it is likely to have an effect longer than expected in this study for the storage period of the grape. Considering this case and the antimicrobial capability of essential oil nanogel, it is necessary to investigate the effect of essential oil nanogel compared to essential oil on longevity of grapes for a longer of storage period.

Abstract Introduction 
The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about other characteristics, such as taste or smell, especially in the first purchase. Color is the most crucial indicator of the quality of food that affects consumer acceptance. To replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to food. Red beet is one of the most important natural sources of color; the essential pigment in this plant is betalain, composed of two subunits, betacyanin, and betaxantine. Considering the growing demand to develop more effective methods for extracting active compounds present in vegetable materials, including naturally occurring betalain and other nutritious compounds, this research was conducted to optimize the extraction conditions of this pigment from red beet.
 
Materials and Methods 
Preparation of red beet 
The red beets were washed, peeled, and grated to prepare the sample. Then, red beets were dried in an oven at 30 °C for 48 hours and milled. For extraction, 10 grams of red beet powder was mixed with 200 ml of solvent (water-ethanol in a ratio of 1:1) and subjected to ultrasonication at 37 kHz. Experiments in 27 runs were performed based on a historical data design, randomized subtype and quadratic model. After the implementation with the edition of Design Expert 7 software, the range of variables pH (3-5), temperature (15-25 °C), and time (10-20 min) were applied for extraction. The pulp was dried using a Wattman filter paper in an oven at 35 °C and used for subsequent tests. 
 
Yield measurements 
The efficiency of the extraction process was calculated by dividing the weight of the extract obtained by the weight of the beetroot. 
 
Measurement of pigments 
The betacyanin and betaxanthine pigments show maximum absorption in 522-559 nm and 474-480 nm, respectively. To measure betacyanin and betaxanthine in extracts, a certain amount of powder was dissolved in distilled water, and its absorbance was measured at  530 and 480 nm. The amount of pigments obtained from different extraction conditions was compared.
 
 
Results and Discussion  
In this study, the overall results showed that an increase in the extraction pH and time increased the extraction of betacyanine and betaxanthine. It would be better to extract betacyanine at temperatures below 25 °C since this pigment is sensitive to high temperatures. The maximum yield was observed when pH value, temperature, and time were 5, 21 °C, and 20 min, respectively. Comparison of experimental and predicted values of the proposed responses at the proposed optimal points by t-test showed no significant difference (p<0.05). A quadratic model was suggested for the responses, and the lack of fit was not significant (p<0.05). The extraction of betaline from red beet using the ultrasonic assisted method causes a reduction in time, temperature, energy, and solvent consumption.
 
Conclusion
The maximum yield was observed when pH value, temperature, and time were 5, 21 °C, and 20 min, respectively. Comparison of experimental and predicted values of the optimal points showed no significant difference by t-test (p<0.05). According to the results obtained from this research, ultrasonic assisted extraction can be considered an efficient and fast method. Extraction of betalain from red beetroot with ultrasonic assisted method is more efficient. It can replace the regular practice of extraction in the industry due to the reduction of time, temperature, energy, and solvent consumption, thus reducing cost and increasing profit.

Abstract Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit formation of a complex foam-emulsion structure of whipped cream to create a desirable texture is dependent on different factors such as whipping conditions, fat content, and presence of stabilizers. A whipped cream with appropriate quality should contain 30-40% milk fat, easily whippable, and produce good foam with high over run. It should also have a long shelf-life and maintain its stability during preservation. Liquorice is one of the oldest pharmaceutical plants, whose active ingredients are used in pharmacy, confectionary, and beverage industries. The most important active ingredient is glycyrrhizic acid which is 50 times sweeter than sucrose. Its root is also an overflowing source of saponin which has different physiochemical properties. Stable foam formation is a property of saponin index. Liquorice saponin can be used in industrial use especially in pharmaceutical, food, and cosmetics industries. The aim of current research is to evaluate physiochemical and rheological properties and textural attributes of whipped cream containing different levels of liquorice powder as an aerating and foaming agent.
 
Matrials and methods: Whipped cream was produced from cream with at least 70% fat content, low fat pasteurized milk with 1.5% fat content, milk protein concentrate with 70% protein content, vanilla, sucrose, and different levels of liquorice powder (2, 4, 6, and 8%). Whipping time, acidity, pH, over run, and syneresis of final products were evaluated. Rheological properties were studied at 40C and at shear rate 0-100 S-1. Textural attributes were evaluated using back extrusion with a cylindrical probe (38 mm diameter) and penetration rate 1 mm/s and penetration depth 30 mm.
 
Results and discussion: Whipping time increased with elevation of liquorice percentage in whipped cream formulation, which is due to presence of stabilizers which can both increase the viscosity of liquid phase and prevent foaming properties of milk proteins from protein-stabilizer interactions. The highest over run belonged to 4% treatment while the lowest magnitude was reported for 8% sample. Over run quantity is dependent on different factors such as mixture ingredients including fat content, solid materials, sweeteners, and presence of stabilizers. Due to presence of saponin in liquorice, it can be concluded that elevation of over run in samples containing liquorice up to 4% is probably because of foaming ability of saponins. From literature review, it has been reported that with the rise in gum concentration (gum in liquorice), over run decreases in the foam system. Generally, with further increase in viscosity of the liquid phase with the growth of gum concentration, air bubbles cannot be introduced to the system through aeration process. Hence, the descending trend in over run of samples containing 6 and 8% liquorice is probably due to higher viscosity of the whipped cream. Acidity content of samples also increased. Acidity increment in whipped cream samples with liquorice rise is probably due to the acidic nature of saponins in liquorice powder. PH was reduced significantly with an increase in liquorice amount in the formulation a growth in acidity. Saponins present in the extract can produce acidic properties to some extent. The highest extent of syneresis in different samples was reported for 6% while the lowest amount was for 2%. Syneresis in confectionary cream shows emulsion rupture and has a close relationship with product viscosity. So it can be expected that higher viscosity in whipped cream results in less syneresis in the final product. According to the results of the current research, syneresis value in 2% was lower compared to control sample, which is probably due to the increase in viscosity of the whipped cream. With elevation of liquorice, syneresis increased compared to the control sample. As indicated, liquorice root has gum and gums increase the viscosity of the final product, thereby reducing syneresis by absorbing water and incorporating it in the gelly network. Power law model was selected for predicting rheological properties of samples. The results suggested that flow index behavior was less than 1 in all samples indicating non-Newtonian, pesudoplastic behavior. Apparent viscosity versus shear rate showed shear thinning behavior, which indicated that the apparent viscosity diminished with increase in the shear rate. Gums have shear thinning behavior, so regarding the presence of gum in liquorice and augmented liquorice percentage, more deviation from Newtonian state was observed. Textural analysis indicated that hardness, adhesiveness, and adhesive force had an ascending trend with increase in liquorice percentage except for 4% sample. Totally, it can be concluded that a desirable product with higher over run and profit texture can be obtained using liquorice powder as a natural, native, local plant product in whipped cream formulation with pharmaceutical properties which can be potentially useful for the health of consumers.
 

Abstract Introduction
 Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran.
 
Materials and Methods
 In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments.
 
 
Results and Discussion
 The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust,  the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed.
 
Conclusion
 In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.
 

Abstract Introduction: Doughnut is one of the most widely consumed food products in the world due to its suitable organoleptic properties. Today, with the spread of diabetes and lifestyle changes, consumers are paying more attention to the use of sugar-free foods and dietary products. In the bakery products, sweeteners play an important role in providing moisture, sweetening, texture formation and increasing the shelf life of the final product. Sweeteners intended to replace sucrose should be water-soluble, with enough flavor, and cost-effective. Also, these compounds must also comply with national and international law. Stevia, which is composed of steviol and glycosides, is resistant to heat and pH and is not fermentable. Therefore, its amount should be chosen in such a way that it has no effect on cooking. In contrast, sweeteners containing dextrose and maltodextrin are also heat-resistant and can affect cooking and maintain the quality properties of fermentation. In order to use stevia in products as a substitute for sugar to maintain the formulation ratios, the fillers including low-calorie sweeteners such as erythritol and maltodextrin should be used. Therefore, in this study, the feasibility of producing sugar-free doughnuts as a dietary product was studied using stevia, erythritol and maltodextrin as sugar substitutes.
 
Materials and Methods: The low calorie sweetener blend (stevia, erythritol and maltodextrin) was designed in the first step. It was found that if 46.175 g of stevia and 1997.82 g of erythritol were mixed and homogenized, a mixture would be obtained with sweetness four times higher than sucrose. So, the "sweetener blend" was used for one-fourth of the sugar removal mass and the rest was compensated with filler as maltodextrin. Instead of sugar, this mixture was added with zero ratio (control), 50 (low sugar) and 100% (no sugar) in the formulation of doughnuts and icing. Evaluation of qualitative characteristic including moisture content, oil absorption, density, color and porosity ratio and sensory analysis for doughnuts were performedThe properties of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were also investigated within 14 days. Statistical analysis was performed in a completely randomized design (p < 0.05).
 
Results & discussion: The results showed that replacing 100% sugar in doughnuts was successful in terms of maintaining quality characteristics. The quality properties of doughnuts with 50% replacement (low sugar product) were not desirable. Sugar-free doughnuts had good quality properties (density, porosity, color and shell-life) compared to the control. Replacing the type of sweetener from sucrose to alcohol sugar can increase the moisture level of the product. As the amount of erythritol increased (no sugar sample), the texture became more moist and soft. The oil uptake of sugar-free doughnut did not show significant difference from the control sample and its sensory evaluation was so favorable. Maltodextrin could act as a bulking agent, stabilizer, and thickener agent in a sugar free formulation. Sugar free doughnuts had more brightness (L*) and less redness (a*), and its yellowness (b*) did not show significant difference with the control sample. It can be said that because more air has penetrated in sugar free doughnut the brightness parameter (L*) increased. The use of polyols (erythritol) results in a brighter color in the product, which is due to the lack of participation of polyols in the Millard reaction because they lack a reactive aldehyde group. The early development of the Millard reaction led to changes in hardness. Therefore, replacing reducing sugars with non-reducing compounds such as alcohol sugars in the formulation decreased tissue changes in the direction of hardening. Because of Millard reaction will reduce the sugars available as a plasticizer in the formulation. Sugar free doughnut showed suitable soft tissue during 14 days and indicated that sweetener has an effect on texture because it controls hydration and tends to disperse starch and protein molecules, thus preventing the formation of a continuous mass. No sugar doughnuts showed suitable sensory evaluation about color, taste, smell, texture, and overall acceptance.Therefore, a mixture of no-calorie and low-calorie sweeteners in this study can be used in the preparation of dietary doughnuts.

Abstract Introduction: Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of yoghurt, as a by-product, can be applied in whey based fruit beverages due to its minerals and beneficial residual proteins. It represents about 85–95% of the milk volume and contains nutrients, such as lactose as a most content, soluble proteins, lipids, minerals, vitamins, and organic acids. Acid whey has a pH of approximately 4.5 due to the conversion of lactose into lactic acid by lactic acid bacteria during the process of yoghurt production. Lactose is the main ingredient of whey, which comprises 90 percent of whey dry matter. According to FAO, the worldwide production of cheese was estimated to be 19,000 kilo tones (kt) in 2010, thus resulting in approximately 177,000 kt whey as a by product. The annual growth arises to production of approximately 211,000 kt whey in 2020. Therefore, the research for new lucrative whey utilization beside whey protein recovery is an ongoing challenge for the dairy industry. More than 70% of the world’s population suffer from lactose intolerance, which limits consumption of lactose containing dairy products. Lactose intolerant individuals, who consume milk or other dairy products like as acid whey, even at small quantities, facing gastroenterological complications related to the uptake of calcium and certain other nutrients. Thus it is important to reduce the lactose content of mild and dairy by products before using them in new foods formulation. In this study production of low lactose whey by enzyme was investigated. Beta-D-Galactosidases, EC (3.2.1.23), is a hydrolase enzyme that converts lactose into glucose and galactose and increases the sweet taste in products. It is commonly known as lactase, which is one of the most important enzymes in food, dairy and fermentation industries. Mixing of the low lactose whey with fruit compound or concentrates and sweetener agents make delicious and functional new beverage. Materials and methods: The acid whey resulted from concentration of Greek yoghurt, as a by-product, was applied in whey based fruit beverages. The lactase enzyme (Sapherra FMP) was prepared from Novozyme Company. Pineapple compound prepared by Orana Company from Denmark. The quantity of sugar (Shadianeh) in each sample has been investigated based on the equivalent sweetness recognition by panelists in lactase treated samples in comparison with non treated samples. Premixed sugar and stabilizer in precise amount for each treatment was added to water and agitated in stainless steel agitating mix. After that whey and pineapple compound, and then 1000 ppm enzyme were added to samples and kept at 4 degree Celsius for 3 hours and finally pasteurized. All samples homogenized by 150 bar in 60 degree Celsius. Packaging of samples was done in 250 gram tetra pack container at aseptic condition. The effect of lactase enzyme on sugar quantity and taste improvement of acid whey based beverage produced by 5 percent of pineapple compound, has been investigated by lactase enzyme (0 and 0.1 percent), acid whey (30 and 40 percent), storage temperature (ambient and refrigerator) and time storage (0, 4, 8, 10 and 12 weeks after production) on a factorial experiment in a completely randomized design. Results and discussion: The results of sensory evaluation in 12 weeks at two different storing temperatures (refrigerator and ambient), showed that addition of lactase enzyme before pasteurization of whey based pineapple flavored compound could kept not only the pH on constant, and reduced the sugar quantity to achieve constant sweetness in all samples, but also improved the sensory specification of beverage, significantly (p

Abstract Introduction: In recent years, there have been many epidemic outbreaks caused by consumption of contaminated vegetables. In most cases, Enterobacteriaceae were responsible for these epidemics. The purpose of this study was to investigate antibiotic resistance pattern and frequency of strains producing broad-spectrum beta-lactamase (ESBL) isolated from lettuce and spinach produced in Gorgan, Iran. Material and Methods: After culturing the isolates on MacConkey medium, colonies with specific morphological characteristics were selected. After preparation of pure culture, strains resistant to cefotaxime were identified and strains belonging to the Enterobacteriaceae family were isolated. The isolates were then studied for broad-spectrum beta-lactamases (ESBL) and their antibiotic resistance patterns were determined. Results & Discussion: The results of this study showed that ESBL Enterobacteriaceae is present in vegetables such as lettuce and spinach. It was also found that all isolated ESBL Enterobacteriaceae from spinach samples were resistant to Cotrimoxazole, Nalidixic Acid, Tetracycline, Chloramphenicol, and Amoxicillin, and sensitive to Imipenem. Isolated ESBL Enterobacteriaceae from lettuce samples was sensitive to Amikacin and Imipenem. Multiple antibiotic resistance was observed in all isolates. Therefore, it can be concluded that use of animal fertilizers increases the risk of antibiotic-resistant bacteria in vegetables and ultimately in humanand animals.

Abstract Introduction
Canola oil with high unsaturated fatty acids and nutritional value is susceptible to oxidation due to lipid oxidation. Lipid oxidation leads to a reduction of nutritional quality, sensory and safety characteristics of the vegetable oils. To retard lipid oxidation, the synthetic antioxidants are usually used in the vegetable oils. By increasing the public concern about health problems of synthetic antioxidants, the use of natural antioxidants is increasing. Lavender (Lavandula officinalis) is an evergreen plant native to the Mediterranean. The presence of linalool, linalyl acetate, 1,8-cineole B-ocimene, terpinen-4-ol, and camphor in lavender essential oil, make it a good natural antioxidant which could use in food industry. Therefore, in the current research, it was aimed to investigate the antioxidant effect of lavender essential oil on the stability of canola oil.
 
Materials and Methods
The lavender was bought from Golestan province and dried in room temperature. The lavender essential oil was prepared by hydro distillation of flower heads. Then, the phenolic compounds were determined using GC-MASS. The Total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (FRAP and DPPH) of lavender essential oil were evaluated. Then, lavender essential oil in concentrations of 200, 400, 600, 800, and 1000 mg/kg was added to the crude canola oil compared to canola oils without antioxidants and synthetic antioxidant TBHQ (100 and 200 mg/kg). Then, the samples were kept at 60 to 70 ^oC for 12 days. The analysis was done in an interval of 24 h for 12 days. Lipid oxidation of samples was determined by peroxide value, p-anisidine value, TOTOX value, and thiobarbituric acid each 24 h. analyses of Data were done by one-way analysis of variance (ANOVA) using SPSS software and the means were compared by the Tukey multiple range test.
 
Results and Discussion
 According to the GC-MS analysis, 1, 8-cineole (59.45 %), linalool acetate (32.48 %), linalool (6.31 %), and limonene (1.06 %) were identified as the major constituent of lavender essential oil. Also, Total phenol, flavonoid, FRAP and DPPH (IC₅₀) contents of lavender essential oil were 71.55 mg GAE/g, 82.66 mg of rutin/100 g, 12.63 mmol H₂SO₄, and 55.88 mg/ml, respectively. According to the results, all lipid oxidation indexes were increased after twelve days of storage. In general, lavender essential oil was effective in retarding the oxidation of canola oil at a temperature of 70 ^oC. Also, the concentration of 1000 mg/kg of the essential oil had antioxidant activities similar to the TBHQ in 100 mg/kg concentration.
 
Conclusion
 It was showed that lavender essential oil, as a natural antioxidant, has the ability to react with the radicals resulting from the oxidation of lipids and causes the interruption of oxidation chain reactions and increases the time and decreases the rate of oxidation. As observed, the oxidation of canola oil in all samples, especially the samples without antioxidants or antioxidants to a lesser extent, increased significantly with increasing storage time. In general, lavender essential oil at L₁₀₀₀ concentration and also in some oxidation indices of lavender essential oil at L₈₀₀ concentration has an effective role in preventing the oxidation of canola oils like synthetic antioxidant TBHQ.

Abstract Introduction: The impurities of the oil and its pigments are basically removed from the oil by physical adsorption using an adsorbent during the bleaching process. The bleaching process involves the removal of pigments, impurities, metals and oxidation products. Removal of these substances is essential in oil refining because it improves the stability, appearance and sensory quality of the oil. Activated bleaching earth is the most commonly used adsorbent for purifying and improving the color of fats and oils. The bleaching process of edible oils is important for producing light colored oils with acceptable quality. The aim of this study was to evaluate the physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides.
 
Material and Methods: Bleaching earth was purchased from Kanisaz Jam Company. Degummed and neutralized soybean oil was obtained from Behshahr Vegetable Oil Company. Different amounts of aluminum oxide and magnesium oxide were added to commercial bleaching earth. Activation of the adsorbents was performed with hydrochloric acid and oil bleached at 110°C for 30 min under vacuum by adding 2% of adsorbent containing different percentages of silica, aluminum and magnesium oxides. A series of physical and chemical tests such as peroxide value, acid value, chlorophyll content, carotenoid content, yellow and red colors and amounts of copper and iron were then carried out on the neutralized and bleached oils according to the standard methods. All the experiments and/or measurements were carried out in triplicate. Data were statistically analyzed using the Statistical Analysis System software package on replicated test data. Analysis of variance was performed by application of an ANOVA procedure. Significant differences between the means were determined using the Duncan multiple range test.
 
Result and Discussion: The results of this study showed that the examined adsorbents reduced the peroxide value to 98.9-96.3%. Application of the adsorbents containing 95% commercial bleaching earth - 5% aluminum oxide and 95% commercial bleaching earth - 5% acidic aluminum oxide reduced the acid value by 33.33% and 26.66%, respectively. The amount of chlorophyll in the control sample was 7.58 mg Pheophytin A/kg oil, which reduced 65.66% by using adsorbent containing 90% commercial bleaching earth and 10% magnesium oxide and reached to 1.90 mg Pheophytin A/kg. The amount of carotenoids in the control sample was 7.88 mg/kg. Using the adsorbent containing 90% commercial bleaching earth and 10% magnesium oxide decreased carotenoids up to 93.40%. Adsorbents containing 95% commercial bleaching earth and 5% aluminum oxide, 95% commercial bleaching earth and 5% magnesium oxide, 95% commercial bleaching earth and 5% acidic magnesium oxide and commercial bleaching earth had the same effect on red color reduction. Yellow color in the oil samples treated with commercial bleaching earth, adsorbent consisting of 90% commercial bleaching earth - 10% aluminum oxide, and adsorbent containing 95% commercial bleaching earth - 5% magnesium oxide was reduced and reached to 38, 50 and 50 Lovibond, respectively as compared to the control sample with yellow color of 70.00 Lovibond. Copper and iron decreased 100% by using adsorbents containing 50% commercial bleaching earth and 50% aluminum oxide or 50% commercial bleaching earth and 50% magnesium oxide.
According to our findings, the addition of aluminum and magnesium oxides to commercial bleaching earth was effective in reduction of peroxide value, acid value, chlorophyll, carotenoid, red and yellow color, copper and iron. Also, the results showed that the best adsorbent contain about 50% aluminum and magnesium oxides. Aluminum and magnesium oxides can improve the performance of bleaching earths.

Abstract Introduction:Pistachio (Pistaciavera L.) is a tasty nuts and a good source of nutrients. During the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. The high oil and essential fatty acid contents of the pistachio kernel is important from a nutritional point of view. However, high unsaturated fatty acids content makes pistachio nuts susceptible to oxidation and consequently off-flavors and off-aromas during storage.Mold growth and the production of aflatoxins is another food-safety concern about pistachio nuts. Lipid oxidation and fungal growth can be controlledby using an appropriateatmosphere in packaging.Therefore, the main objectives of this study were to determine the effect of Modified Atmosphere(MA) compared with Vacuum and Air condition packaging on physicochemical, microbialandsensory properties of raw dried Pistachio nuts (ohadi variety) in an accelerated storage conditions at 30±2°C and 50°C for 12 weeks.
Material and methods: The pistachio nuts were treated with 3 different system packaging, these treatment includes modified atmosphere packaging (MAP at 88% N2; 10% CO2 and 2% O2), vacuum packaging and air condition packaging. The pistachio nuts were packed in five-layerpouches (2 PE+ 2 PA+1 glue :80 microns)and stored in triplicate at 30°C and 50°C for12 weeksand they were sampled every four weeks. Oil from pistachio kernels for peroxide, and fatty acid assay were extracted by cold extraction and n-hexane was used as extraction solvent. Peroxide value (Meq.kg-1) of the extracted oil was determined by spectroscopic absorbance reading at 500 nm. Free fatty acids (%), as oleic acid percentages in oil samples, were determined using the titration method. Moisture content (%) was determined by drying 5 g of ground kernels at 103±2 °C until constant weight. The mouldcontent (log CFU/g) of pistachios were performed according to the Iran standard method. The textural analysis of the pistachio nuts were performed using cylinderprobe (diameter: 20 mm) at test speed 50 mm/min and deformation of 4 mm for samples. Fracture force (N) and hardness (N) parameters were measured to evaluate textural properties ofpistachio nuts samples.Sensory evaluation was carried out by a 20 member trained panel (10 females and 10 males). Sensory attributes evaluated included color, firmness, rancidity and overall acceptability on 5 point hedonic scale, whit 5 for excellent and 1 for very dislike. Analysis of variance (ANOVA) was carried out using the least significance difference(LSD) test (p

Abstract Introduction: Hen egg white lysozyme (HEWL) is one of the proteins that has become increasingly important in many industrial aspects, including food and drug industries as well as high-technologies such as nanotechnology due to its specific properties. Its high thermal stability makes it a good natural food additive and sweetener. It has the antimicrobial activity against a wide variety of microorganisms such as Bacillus stearothermophilus, Micrococcus spp, Clostridium botulinum,Listeria monocytogenes as well as fungi. This activity remains inover a broad pH and ionic strength ranges. Thanks to its numerous advantages, it has been commonly used as an alternative to chemical antimicrobial agents in food industry such as sausage and dairy industries. HEWL has also high tendency to convert to protaneous well-ordered nanofibrils that is employed in nanotechnology. Furthermore, based on its well-known biochemical and biophysical features, HEWL is widely used as a model protein in the studies associated to the structure and function of proteins. Given theimportance increasing of lysozyme, development of an effective and simple as well as inexpensive method to purify this protein is required.
Material and methods: All salts and organic solvents were obtained from Merck (Darmstadt, Germany).Fresh eggs were purchased from a local market. After separating the white part from the yolk of eggs, it was diluted and filtered through linen. The filtered solution was then precipitated with 30 and 50% ammonium sulfate. The pellet of 50% ammonium sulfate dissolved in tris buffer (pH:7 with 2.5 M of urea) and was dialyzed for 15 hours.Thereafter, the sample was loaded on the cation exchange chromatography on a column of SP Sepharose Fast Flow. The washing buffers include buffer A (tris 30mM, pH:7 with urea 2M) and buffer B (tris 30 mM pH:7,ammonium sulfate 0.7 M and urea 2M) which were gradiently exchanged. The structural characters of the purified protein were analyzed by Far-UV CD (AVIV 215 spectropolarimeter, USA) and intrinsic fluorescence (usingVarian Cary Eclipse fluorescence spectrophotometer, Mulgrave, Australia) methods. To estimate the percentage of secondary structure in proteins the CD data was deconvoluted by CDNN software. In the next step, the enzymatic activity of the purified protein was tested based on Shugar’s method with some modifications and by using different strain.In this regard, the turbidity of cultured Micrococcus lysodeikticus was measured at 450 nm by T80+ Double Beam UV/Vis spectrophotometer (Leicestershire, England) after threating the cultures with purified protein and the enzymatic activity compared with the activity of an equal concentration of standard HEWL obtained from Sigma-Aldrich (USA).Bradford assay was carried out to determine the concentration of proteins
Results& Discussion: The subject of this study was to develop an effective, simple and inexpensive method topurify HEWL which has been able to scale up practically. In the first step, the filtered diluted white part of egg was precipitated withdifferent concentrations of ammonium sulfate. SDS-PAGE analysis indicated that the final pellet achievedby precipitation with 50% of ammonium sulfate had less impurity of the high molecular weight proteins. Salting out is an inexpensive and non-invasive purification method which can be used easily. Different proteins based on their specific chemical and physical properties precipitate at different concentrations of the salt. Ammonium sulfate is a common salt widelyusing for this purpose because of its inexpensive cost and high strength for salting out of different proteins. After ammonium sulfate precipitation step, the pellet was dissolved and consequently dialyzed in the presence of 2.5 M urea for 15 hours. After centrifugation, the sample solution was loaded on a cation exchange column chromatography. PI of HEWL is 11.35and the employ of a kind of cation exchange resin is appropriateto use for chromatography.After that, the column was washed with different proportions of buffers A and B. Each washed fraction of chromatography was collected and then analyzed with SDS-PAGE. The high purified protein (with more than 98% purity) was obtained in the fraction after washing with a solution of 4A+6B. Special activity of the final product was calculated which was considerably comparable to the activity of the standard enzyme. Furthermore, structural studies by circular dichroism (CD) spectroscopy indicated that the spectrum of the purified protein was very comparable with the standard HEWL. Deconvolution of CD data by CDNN software also showed that there were mostly same secondary structures in both proteins.Assessment of the intrinsic fluorescence intensity is also a valuable method to consider about integrity of tertiary structure of proteins based on exposing rate of hydrophobic residues especially tryptophan. The data extracted from CD and fluorescence spectroscopies confirmed that the purified HEWL had similar secondary and tertiary structure with the standard protein.
Conclusion: This study has developed an experimental method to purify HEWL which is simple, fast, and low cost with high efficiency.

Abstract Introduction: Pistachio cereals are one of the most important products in the export sector. Therefore, accurate grading of pistachios is very important. By counting the number of pistachios in 100gr according to the national standard of Iran, this product is classified into three categories of large, medium and small.
 Materials and methods: In this paper, the image of some pistachio cereals with different random size and shape was taken and stored in computers using the machine vision technique. Then, the image processing operations consisted of improving the pistachio images to increase the accuracy of edge detection was done. The exact calibration process was performed with a chessboard plate was conducted to extract the geometrical dimensions including the largest diameter and area. In the national standard of Iran, intact or broken pistachios are not considered to grade this product. Therefore, in this research, Fourier series method is used to extract morphological characteristics of pistachio cereals including roundness, elongation, asymmetry, triangularity and squareness using the low order descriptors. According to the results of the calibration operation, the dimensional measurement of pistachios with an average error of 0.09 mm is possible
 Results & Discussion: According to the experimental results, it is possible to improve the current standard of pistachio using image processing and fourier series techniques in terms of increasing measurement speed, reducing costs, and adding the shape characteristics of pistachios to determine the amount of intact or broken pistachios.

Abstract Introduction
Bakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, cakes are susceptible to oxidation due to high amounts of fat and consequently reduce shelf life. Therefore, due to the high nutritional value of cake, improving its characteristics seems necessary. Wheat germ is the richest known source of vitamin E of plant origin. Consumption of wheat germ can prevent artery- clogging and also helps fight against free radical damage and procrastination are effective in the aging process of cells and preventing coronary disease. Despite the beneficial properties of wheat germ, it is difficult to keep it raw in the formulation of crops due to the presence of high unsaturated fatty acids and lipase enzymes. However, by performing thermal processes such as steam, fluidized substrate or thermal dryer, enzymes such as lipase and lipoxygenase can be deactivated.  In this study, the effect of adding wheat germ as a rich source of fiber, tocopherols and essential fatty acids as well as ascorbyl palmitate as antioxidant compound on the qualitative and structural properties of cake was investigated.
 
Materials and Methods
In this study, five treatments of oil cake including control, ascorbyl palmitate (100 ppm), wheat germ (5, 10 and 15%), were prepared and physic-chemical properties including the moisture, firmness and volume of cake at the beginning of storage period, peroxide number and acidity during 14-day storage period were investigated. In order to evaluate the texture of the cake, texture analyzer  was performed with dimensions of 25 mm and penetration of 50% in the sample at a speed of 2 mm/s and a 30-second stop between the first and second compressions. The specific volume of the produced samples and moisture of the middle part of the samples were measured 3 hours after baking.
 
Results and Discussion
The results showed that addition of L-ascorbyl palmitate had no significant effect on moisture content, hardness and cake volume. However, wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide and acidity of the samples were observed during the storage period. However, the values of the mentioned indices in the sample containing palmitate ascorbyl were lower than those containing wheat germ. According to the results, it seems that the sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment.
 
Conclusion
Considering that oxidation of cakes and reduction shelf life in different type of cakes are probable due to the presence of considerable amounts of fatty acids, in this study the effect of adding L-ascorbyl palmitate as a common antioxidant and  processed wheat germ due to its antioxidant behavior on the moisture content, hardness, specific volume, texture and shelf-life characteristics of the oil cake was investigated. The overall results show that by adding L-ascorbyl palmitate, there was no significant effect on moisture content, hardness and specific volume. However, processed wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide value and acidity of the cake was observed during the storage period. However, the values of moisture content, hardness and specific volume in the sample containing palmitate ascorbyl were lower than samples containing wheat germ. According to the results, it seems that sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment and artificial antioxidant replacement.
 

Abstract Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar.  One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, low-calorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and non-hygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wood-degrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucralose-isomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with
sucralose-isomalt and wheat starch substitution with potato starch.
 
Materials and Methods: Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 46-12 and 01-50-80. The density was also determined according to (Le-Bail et al., 2010). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucralose-isomalt (0-100%), wheat starch replacement with potato starch (0-100%) and Ganoderma lucidum (0-1%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central  point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during  0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software.
 
Results and Discussion: The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucralose-isomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucralose-isomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucralose-isomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucralose-isomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucralose-isomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucralose-isomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucralose-isomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.

Abstract Introduction: The cake is considered as the bakery products and has the different kinds with different calorie and often high calories in the kinds of cakes is due to the oil, eggs and sugar that is used in its formulation .In the present study the carbohydrate-based fat replacements are used instead of fats for consuming. The flaxseed with the scientific name of "Linum usitalissmum" is an annual plant from the family of flax and in terms of nutritional value it is a good source of omega-3 (alpha-linolenic acid, ALA), Lignans (such as phyto-estrogenic), fiber, protein, minerals and vitamins. The high amount of water absorption by flaxseed in bakery products leads to increase the volume and improve the quality of bread and also increase the shelf life of the product produced. The oat is a plant from the family of grains and from the genus of "Avena" called in English "Oat". One of the major compounds in the oat is β-glucan. The said compound is the common name of glucose polymers that is found in the endosperm cell walls of barley and oat and usually forms 3-7% of the seed weight and is classified as soluble dietary fiber and carbohydrate-based fat replacements. The purpose of this study was to add different levels of flaxseed and oat bran as a part of fat replacement in cake. Different Levels of shortening were replaced with Oat bran and flaxseed powder and their effects on the chemical characteristics, volume, color, staling and sensory characteristics of the cakes were examined. Materials and methods: Raw materials needed to bake a cake included the null wheat flour (Mehbod Company) with extraction rate of 70%, sugar (Pardis Company), nonfat dry milk (IDI France Company), egg white powder (Talavang Company), table salt (Golha company), baking Powder (Golhan Company), oil (Ladan Company), flaxseed and oat bran (Sarv Company). Chemical tests performed on wheat flour, oat bran and flaxseed meal and samples of cakes included the measurement of moisture, ash, protein, fat, fiber, peroxide and pH were performed. For the production of cake the raw materials were prepared and were weighed. Then, the oil and sugar mixed for 2 minutes and then some water was added and mixed for 2 other minutes. Then, the null wheat flour, oat bran and flaxseed powder sieved with other materials were mixed. Finally, the cake was added to the mold and located in the tunnel oven at 170°C for 35 minutes for baking. in all the tests the control treatment (cake containing 100% fat and null wheat flour) with the code of C, the treatment containing the oat bran and flaxseed with the ratio of 20:40 (weight– weight of fat consumed) plus 40% of fat with the code of A1, the treatment containing the oat bran and flaxseed with the ratio of 40:20 (weight – weight of fat consumed) plus 40% of fat with the code of A2, the treatment containing the oat bran and flaxseed with the ratio of 30:30 (weight– weight of fat consumed) plus 40% of fat were determined with the codes of A3 revealed. The method proposed by Henry Simon British Company and device of volumeter were used to determine the volume of cake samples produced. The test of determining the color the Hunter Lab device was used. In order to determine the amount of staling of the cake samples, the device of evaluating the texture or Instron was used. In this study, examined by 10 trained evaluators was used for organoleptic test of samples. In determining the amount of staling in the cake samples produced the sensory method was used. This test was conducted at the intervals of 3, 7 and 10 days after baking of the samples. In order to investigate the quantitative characteristics of data considering to the presence of four treatments and three replications, randomized block design, the analysis of variance and the software "SPSS", version 16, were used. Results & discussion: The amount of protein and fiber in treatment of A1 and in the control treatment was the highest and the lowest, respectively. In addition, the amount of ash and moisture in the treatment of A2 and in the control treatment was the highest and the lowest, respectively. The treatment of A1 and the control samples had the highest and the lowest amount of peroxide, respectively. Results of specific volume test indicated that the treatment of A2 and the control samples had the highest and the lowest amount of specific volume, respectively. The results of colorimetric test of cake samples indicated that the lightness (L*) in the control cake and in the treatment of A1 was the lowest and the highest amount, respectively. Moreover, the amount of redness in treatment of A1 and control treatment was the highest and the lowest, respectively. The amount of yellowness in the control treatments and treatment of A2 was the highest and the lowest, respectively. The results of evaluating the sensory characteristics of cake samples produced by panelists showed that most sensory characteristics of the cake samples containing flaxseed and oat bran compared with the control had higher rating. The results of staling test in the cake samples produced by sensory method showed that the control treatment had the highest amount of staling and the treatments of A1, A2 and A3 had the lowest amount of staling, respectively. The results of staling test using device method showed that the control treatment had the highest amount of staling and the treatments of A1 and A2 had the lowest amount of staling, respectively. Finally, the treatment of A2 was introduced as the best treatment. In the present study, oat bran and flaxseed seed were used as a part of carbohydrate-based fat replacements in the cake to produce a healthier products with less fat and better nutritional compounds while improving the qualitative characteristics.

Abstract Bulk tomato paste which is produced by most domestic factories in cocentrations more than 35% (35-40 degree of brix), and filled in to barels as bulk quantity under non - hermetic conditions.The microbial contamination level in this product is high since there is no any post heat treatment. for sterilization and microbial redaction Barels maybe stored at coldstore or ambient temperatures for more than 8 months. With limiting of raw material (tomato fruits) in winter ,bulk tomato paste is reconstituted and filled in cans as or commertial conservation. On the basis of the results obtained from the evaluation of fungal contaminations in bulk tomato paste in cold store ,it was determined that the main fungal flora of this product is contained different species of two genera Aspergillus and Penicillium.These moulds grow easily in temperatures near 0ْ C and influence the qualitative properties of the product. It was found that using high brix (≈38 ) in production of tomato paste and storing in 0ْc had only limiting effect on the fungal growth and could not prevent it completely.

Abstract Abstract In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P

Abstract In this study Salix aegyptica hydrolat based carbonated drinks were formulated. Differents ratio of Salix aegyptica hydrolat (egyption willow water) mixed with carbonated water, citric acid and sugar to adjust the final drink to 10-12 Brix and desirable acidity. Sensory properties of the products were evaluated at a ranking test by a trained panelists for choosing the best formulation. Evaluation of the product shelf life, samples were stored at different conditions during 6 months and their physicochemical and microbial properties were determined bimonthly. The product factors were evaluated in this study included: acidity, pH, total soluble solids (TSS), turbidity, fungal growth and total count of aerobic and mesophilic microorganisms .The results showed that pH, acidity and TSS had no considerable change, but turbidity increased during storage. Turbidity of samples that stored in presence of light and ambient temperature were increased considerably. Microbiological evaluations showed that total count of aerobic and mesophilic microorganisms was higher in samples that stored at ambient temperature and transparent bottles.On the basis of the results obtained from sensory evaluations at the end of storage time, it was indicated that all different stored trails were as good as the fresh sample. Key words : Salix aegyptica , Carbonated drink, Medicinal plants

Abstract The aromatic plants are rich in essential oils characterized by a notable antimicrobial activity; for this reason, these substances can be used to delay or inhibit the growth of pathogenic or spoilage microorganisms. In this study, Log Probability percentage (Log P%) of growth of the Clostridium botulinum type A spores in Brain Heart Infusion (BHI) broth as affected by various levels of Zataria multiflora boiss essential oil (0.0 , 0.03 and 0.06%), pH (7.4 , 6.5) and temperatures (35 , ) during 30 days of storage was evaluated. The Log p% of C. botulinum in BHI broth with 0 , 0.03 and 0.06% essential oil , pH 7.4 at was 1.74 (CN = 1.82), -1.26 (CN = 1851) and – 3.26 (CN=179888) and at was 1.04 (CN = 9) , -2.62 (CN = 18281) and -3.26 (CN = 179888) respectively and with 0, 0.03 and 0.06% essential oil, pH 6.5 at was 1.04 (CN = 9), -2.26 (CN = 18281) and -2.92 (CN = 82419) and at was 0.73 (CN = 18), -2.92 (CN = 82419) and -3.26 (CN = 179888) respectively. Based on these results, the Log P% of growth of C.botulinum was decreased by increasing the concentration of essential oil, decreasing the pH level and temperature. Keywords: Zataria multiflora Boiss. essential oil, Clostridium botulinum type A, Log probability percentage of growth.

Abstract The greatest pistachio producer and exporter country in the word is Iran. In the last fifteen years , the average production of this commodity was 232000 tons per year, which it is almost 52.5% of the total world production. Fine processing, post processing and transporting of pistachio, have great effects on improving quality, applied value, physical properties and finally marketing of this product. In this study, various methods of pistachio processing in recent years have been carefully investigated and after that, new suitable and multipurpose machine for pistachio processing, have been designed. This new multipurpose machine has capability of adjustable skin removing, cleaning, drying, and feeding individual pistachio for sorting. Some of the advantages of this new machine are simple mechanism; avoid using any complex parts, capability of automation, simple usage, simple maintenance and finally low cost of the machine. Key words: pistachio, processing, skin removing machine, cleaning and drying, machine designing.

Abstract The pistachio gardens in Iran rival other countries with 280000 hectares and rank first in the world in terms of annual production 300,000 MTs. Ecological factors for Pistachio planting favor the growth of Aspergillus flavus which produce aflatoxin as secondary metabolites which reduces Pistachio exports. It is important to control A. flavus and its aflatoxin production to increase Pistachio exportation in the country. Soil borne fungi such as Fusarium spp., Phytophthora spp. and verticilium spp. makes also root rot on pistachio trees which resulted yield reduction. It was necessary to find various ways for control management of these fungi to control wilting and inhibit toxic production on pistachio. Soil solarization and biological control application were two best methods for controlling soil borne fungi and A. flavus which are used in many countries. We used soil solarization method for controlling soil borne fungal pathogens in Kerman Application of this method reduced population density of the pathogen from 1100 CFU –g/soil to 300 after 2 weeks and reduced to 100 CFU –g/soil after 4 weeks. This method was simple, effective, no side effect and economic which can be used in nearly warm areas. Keyword: Control, Soil solarization, Aspergillus flavus, Pistachio