Iranian Food Science and Technology Research Journal

Abstract [1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects on the health of the host. Probiotics are now widely used in the production of food products and account for approximately 65% of functional foods. Probiotics often belong to either the genus Lactobacillus or Bifidobacterium. Lactobacillus rhamnosus is one of the known probiotic bacteria with beneficial properties. Prebiotics are defined as indigestible compounds, mainly carbohydrates that can be used as carbon source for probiotic bacteria and stimulate their growth and viability. Oligofructose is a type of short chain inulin and is one of the most well- known prebiotics. Moreover, microencapsulation of probiotic bacteria can improve the survival of these bacteria. In this approach, living probiotic cells are covered or trapped by various compounds. Hydrocolloids such as alginate and carbohydrates such as starch can be suitable compounds for microencapsulation. The purpose of this study was to investigate the effect of oligofructose and microencapsulation on the viability of Lactobacillus rhamnosus, textural, physicochemical and sensory characteristics of functional jelly.
 
Materials and methods: In this study, different concentrations (0, 1.5 and 3 percent) of oligofructose as prebiotic were used to produce jelly samples, and 10⁷ CFU/mL of probiotic bacteria (free and microencapsulated Lactobacillus rhamnosus) was inoculated. Microencapsulation of probiotic bacteria was performed by emulsion method using sodium alginate and corn resistant starch. The jelly samples were stored at 4˚C for two weeks. pH, acidity, dry matter, firmness, probiotic bacterial count and sensory properties (taste, odor, texture, color and overall acceptance) of the samples were evaluated on the first, 7^th and 14^th days of jelly production. Seven samples including 6 treatments and 1 control sample (without probiotic bacteria and prebiotic compound) with three replications were studied. The data were subjected to analysis of variance (ANOVA), followed by the Duncan’s multiple range test to determine the significant difference between samples at 95% confidence level (p<0.05)  using the SAS 9.4 M4  Software. The charts were drawn by Excel 2013.
 
Results and discussion: The results of sensory evaluation showed that the effect of different percentages of oligofructose on the sensory parameters, except for the taste, was not significant (p>0.05). Using 1.5% oligofructose and probiotic bacteria (free or microencapsulated) did not change the score of taste but the use of 3% oligofructose and free probiotic bacteria decreased the score of this parameter. The effect of storage time on sensory properties (taste, odor, texture, color and overall acceptance) was significant (p<0.05) so that with increasing storage time, the score of sensory parameters decreased. The results of physicochemical tests indicated that with increasing oligofructose, dry matter increased and acidity decreased (p<0.05). The results of texture analysis showed that the microencapsulation of probiotic bacteria and addition of oligofructose significantly (p<0.05) increased the firmness of jelly texture. During storage period, pH and dry matter significantly (p<0.05) decreased but acidity and firmness of jelly texture increased. The results of probiotic bacterial count indicated that the use of microencapsulated probiotic bacteria and oligofructose significantly (p<0.05) increased the survival of Lactobacillus rhamnosus. The viability of probiotic bacterai decreased during storage period, t however, the number of probiotic bacteria in the samples was in the range of 10⁶- 10⁷ CFU/g. On the first and 7^th days, no mold and yeast contamination was observed in the samples and on the 14^th day, the number of molds and yeasts was less than 10 CFU/g. The sample containing microencapsulated probiotic bacteria and 3% oligofructose (sample 4) was selected as the best sample in terms of probiotic bacterial count and textural, physicochemical and sensory quality. Therefore, it is possible to produce synbiotic jelly with the desired quality
 

Abstract Introduction
Citrus fruits are among the world's most widely cultivated crops, owing to their rich content of vitamins, minerals, and dietary fiber. Mechanical damage during harvesting and transportation can promote the growth of bacteria and fungi, increasing postharvest losses. The use of fungicides and chemicals to mitigate these damages raises environmental concerns. Modern technology and practical development are required to ensure maintaining healthy food, environmental preservation, and food quality without altering its properties. In this study, the effect of plasma technology applied on hydrogen peroxide solution, and comparing it with a fungicide-hot-water treatment and a hydrogen peroxide solution without plasma, on the physicochemical properties of Moro cultivar blood oranges were investigated.
 Materials and Methods
This study involved four treatments: hydrogen peroxide solution (H₂O₂), plasma-activated hydrogen peroxide (PH₂O₂), fungicide-hot water (WT; hot water with fungicide), and a control (C). Treatments were applied on days 0, 15, 30, 45, and 75 (D0–D75) during storage. Changes in pH, total soluble solids (TSS), total acidity (TA), vitamin C content, firmness, weight loss percentage, ripening index (TSS/TA), and color variations in both the fruit and juice were determined.
 Results and Discussion
The results showed that PH₂O₂ samples had the lowest pH and the highest acidity, indicating a slowdown in fruit aging. By the end of storage period, there was no significant difference in pH between the H₂O₂ and WT samples. Vitamin C content was higher in samples treated with fungicide-hot-water; however, the PH₂O₂ treatment did not reduce vitamin C levels compared to the control. Total soluble solids increased in all treatments during storage period, with the greatest change observed in WT. All treatments maintained fruit firmness, although weight loss was higher in WT. The optimal storage time for samples treated with PH₂O₂ and H₂O₂ extended to day 45, showing the most favorable effects on the physicochemical properties of oranges.
 Conclusion
In summary, hydrogen peroxide and plasma-activated hydrogen peroxide effectively contribute to controlling and reducing the viability of the green mold Penicillium digitatum, which is in consist with previous studies. Considering environmental and human health concerns associated with fungicides, as well as the higher cost of fungicides compared with plasma- and hydrogen peroxide-based approaches, the hydrogen peroxide–plasma treatment shows promise as an alternative to fungicide-treatment strategy, with positive impacts on certain quality traits of orange juice.
Funding Sources
This research, in the form of a master's thesis, received financial support from Sari University of Agricultural Sciences and Natural Resources.

Abstract [1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists.
 
Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary and beneficial sauce, two crop residues, pistachio peel, and melon seed, were used as flour. In this study, treatments of mayonnaise sauce were formulated using pistachio peel powder with 0, 0.1, 0.5, 0.75, and melon seed flour with 6, 12, 18, 24, 30, and 36%. Mayonnaise treatments were evaluated at time intervals of the production day, 30^th day, 60^th day, 90th day for pH, moisture content, ash (%), fat (%), carbohydrate (%), protein (%), colorimetric indices (Lightness, redness, yellowness), viscosity, total microbial population, stability test, and particle size. For the sensory evaluation, the 5-point hedonic test was performed by ten trained panelists scoring these components (color, taste, texture, fluctuation, consistency, general acceptance). Statistical analysis was performed using Minitab 17 software at the statistical level of 0.05.
 
Results and discussions: The results showed that moisture content, carbohydrate, ash, protein, pH, viscosity, and particle size were increased by increasing pistachio peel powder and melon seed flour. Total microbial population and the stability of mayonnaise treatments were significantly decreased (p≤0.05). Also, by increasing storage time, moisture content and the stability of mayonnaise and particle size were increased. Rheological indices such as cohesion decreased, and firmness and adhesion indices were increased (p≤0.05). All sensory scores of mayonnaise treatments decreased during storage time, and finally, treatment coded T1(0.1% replacement of pistachio green peel powder and 6% melon seed flour) was selected as optimal, and T6 with 0.75% replacement of pistachio green peel powder and 36% melon seed flour) as worst sample. The use of pistachio peel powder and melon seed flour significantly reduced the microbial population of mayonnaise treatments. Higher values than the optimum treatment cannot be used due to decrease in the stability and increase in the microbial population, as well as reduction of sensory scores.

Abstract Introduction
Whey protein isolate has been considered in food packaging due to its edibility, biodegradability, ability to produce transparent, colorless and odorless films and coatings, cheapness and high relative abundance, as well as high barrier to oxygen and aromatic compounds at low relative humidity. However, the poor mechanical properties of these films, such as low tensile strength, inherent stiffness and poor water vapor barrier, have limited their application. Therefore, to overcome this limitation, in this study, the use of zinc oxide nanoparticles produced by green synthesis method from propolis alcoholic extract in the production of biodegradable films based on whey protein isolate was investigated. The effect of ultrasound treatment on the green synthesis process and the characteristics of the manufactured nanoparticles were also studied.
Materials and Methods
The production of zinc oxide nanoparticles by green synthesis method was as follows: first, zinc nitrate was prepared with different concentrations of 0.075, 0.15 and 0.25 M. The alcoholic extract of propolis was slowly and dropwise added to the prepared zinc nitrate solution. The reaction was carried out on a heater stirrer at 60 °C for 5 h. The pH of the solution was adjusted to 10 during the reaction using sodium hydroxide so that after the end of mixing, a brick-colored precipitate of zinc oxide nanoparticles was observed at the bottom of the container. The precipitates were centrifuged for 10 min at 4000 rpm. After this stage, the accumulated zinc oxide precipitates were washed with distilled water to separate impurities and finally placed in an electric furnace at 350 °C for 2 h. After this time, zinc oxide nanoparticles can be obtained in a light gray to white color. In the ultrasonic method, the brick-colored solution obtained before centrifugation was subjected to ultrasonic waves in an ultrasonic bath for 15 min, and then the same procedure was followed. To prepare the alcoholic extract of propolis, 15 g of propolis was mixed with 20 mL of 99% ethanol and placed in a shaker at 180 rpm for 24 h at room temperature. The resulting solution was filtered with Whatman paper No. 1. Finally, the solvent was recovered in a rotary evaporator at 45 °C. The superior nanoparticles were then obtained to be incorporated in the films of whey protein isolate at different concentrations of 3, 5 and 7 % and the physicochemical, antioxidant and antimicrobial properties were studied.
Results and Discussion
The results of FTIR analysis of nanoparticles showed a decrease in the intensity or elimination of some bands presented in propolis extract, which indicated the participation of these functional groups in the process of zinc ion reduction and surface coating of nanoparticles. The morphology of nanoparticles also showed that the samples treated by ultrasound had a more homogeneous morphology than those without ultrasound. So, zinc oxide nanoparticles synthesized at a concentration of 0.25 M zinc nitrate with ultrasound were selected as the superior sample due to their appropriate density, regular shape and uniform distribution of particles. These particles were then added to whey protein isolate film at concentrations of 3, 5 and 7% to compare their performance and their properties in comparison with the control whey protein isolate film. The results showed that with increasing the percentage of nanoparticles, the solubility and water vapor permeability decreased and the antioxidant property, tensile strength, elongation and Young's modulus increased significantly (p < 0.05). This increase was greater in samples containing zinc oxide nanoparticles treated with ultrasound than in samples without ultrasound (p < 0.05). The findings of the antimicrobial property also indicated that the gram-positive bacterium Staphylococcus aureus was more sensitive to zinc oxide nanoparticles treated with propolis extract than the gram-negative bacterium Escherichia coli.
Conclusion
In general, the findings of this study showed that the use of zinc oxide nanoparticles synthesized with propolis extract using ultrasound improves the physicochemical and microbial properties of the whey protein isolate.
Founding Source
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Abstract [1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on sesame and sweet almond oils and the effect of preparation on its stability.
 
Material and methods: Sesame oil and sweet almond oil with tween 80 and span 80 as emulsifiers were used in emulsion production. In order to prepare the nanoemulsions, the water and oil phases were prepared separately by the ultrasonic homogenizer.  Ultrasonic waves were applied for homogenization and the effect of Ultrasonic time (5, and 10 min), oil content (2, and 4%), and emulsifier concentration (0.25, 0.5%) on particle size, particle distribution index (PDI), turbidity loss rate, emulsion stability and zeta potential of nanoemulsions were studied.
 
Results and discussion: Ultrasonic time had a reverse effect on particle size, particle distribution index (PDI) and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate. According to the results of the effect of type and concentration of oil on particle size distribution, turbidity reduction rate and stability of nanoemulsions in all cases, samples containing sesame oil with a concentration of 2% compared to sweet almond oil, had better results, the presence of this oil led to the formation of nanoemulsions with smaller particles and greater stability. The produced nanoemulsions had a particle size between 200-320 nm, a stability of 91-98/7% and a turbidity reduction rate of 0.0010-0.0027. Also, the highest stability and zeta potential were reported 98.7 % and -33mV respectively, which belonged to sample k4. Therefore, this sample was selected as the optimal sample.
The results showed that the particle size, mean particle diameter, particle dispersion and turbidity reduction rate showed a significant difference between the samples, so that the lowest and highest were related to K₄ sample (2% sesame oil, homogenization time 10 minutes and Emulsifier concentration ratio 0.5%) and sample B₅ (almond oil 4%, homogenization time 5 minutes and emulsifier concentration ratio 0.5%) (p <0.05). The results also showed that the highest level of stability and zeta potential was related to K₄ sample. Thus, the best nanoemulsion, K4 sample was introduced
 

Abstract [1]Introduction: Nowadays, pH indicator has engrossed wide attention because of its eligibility to monitoring shelf life. Intelligent packaging is authoritative of detecting, sensing, tracing, recording and communicating properties to provide information is communicated directly through color changes. In the meantime, natural anthocyanins are non-toxic, water- soluble and safe dye that are indicator to pH change. Anthocyanins are a large group of natural dyes. Some natural anthocyanin, such as anthocyanin extracted from mulberry, black bean, blueberry and violet basil (Ocimum basilicum) are used to spoilage monitoring. In present study, an intelligent pH-indicator film based on Arabic gum- Carboxymethyl cellulose incorporated with Violet basil (Ocimum basilicum. L) Anthocyanin was prepared and its properties including structural, physical, mechanical, thermal, antioxidant activity and color sensitivity to changing pH and ammonia gas were evaluated.
 
Materials and methods: For this purpose, at first anthocyanin of Violet basil was extracted and its color reactions were investigated. In next step, the extracted anthocyanin was added to Arabic gum- Carboxymethyl cellulose at different concentrations (40, 60 and 80 mg/100 g film formation solution) and their properties were evaluated.
 
Results and discussion: The results of FTIR and XRD tests showed that the extracted anthocyanin was successfully dissolved in the composite film. Addition of anthocyanin to film matrix led to increasing the WVP and antioxidant activity and decreasing the water contact angle, elongation at break (EB) and thermal properties. The tensile strength value of the prepared films increased from 19 to 23.64 MPa with increasing anthocyanin content from 0 to 60 mg/100 g film solution; but, it decreased with further increase of the anthocyanin content. Exposing the indicator films to ammonia gas and different pHs led to changing the color changes from red to yellow. These color variations of films were consistent with the color changes of the anthocyanin solution. This result indicates that the films prepared sensitive to pH change, and observed different color in films as the solution is changed from acidic to alkaline because causes its structural changes. The structure of anthocyanin is yellow salt ions in acidic solutions, is converted to quinoidal in weak alkaline solutions, and becomes unstructured in high pH solutions.
In this study, pH indicator films were prepared based of Carboxymethyl cellulose and Arabic gum containing violet basil anthocyanin. The developed films are non-toxic and biodegradable and provide visible color response. Based on these results can be concluded that the indicator film prepared in present study could be used as intelligent food packaging for visual evolution of freshness/spoilage in food products

Abstract Introduction
Investigating anthocyanin-protein complexes is important for the food industry from several perspectives. 1) Utilizing the anthocyanin-protein complex formation method to stabilize anthocyanin pigments in food products against external factors. This is achieved through various physical interactions with different bond strengths established between their binding sites. Studies have shown that the higher the binding constant of this interaction and the stoichiometric ratio between them, the lower the concentration of free anthocyanin remains in the environment, and most anthocyanins are found bound to the protein. In this state, the stability of anthocyanin against external factors increases due to the physical bonds formed with the protein, and its structure is not degraded. 2) Changes in the physicochemical and physiological properties of anthocyanin. For example, it has been proven that the antioxidant properties of anthocyanins decrease in the presence of proteins. 3) The effect of this complex on protein digestibility, which plays a significant role in the nutritional value of the system under study. 4) Production of modified biopolymer for use in food formulation. As a results of these interactions, which are as covalent or non-covalent, the functional properties of proteins are altered. Consequently, suitable raw materials can be designed for various food products.
Materials and Methods
Fluorescence emission spectra were measured using a fluorimeter (Varian Cary Eclipse, Agilent, USA) equipped with a 10 mm cell and a temperature controller at 298, 308, and 318 K. All samples were excited at a wavelength of 280 nm, and their emission spectra were recorded in the wavelength range of 280 to 500 nm. The slit width for both excitation and emission was set at 5 nm. To record the protein fluorescence quenching spectra, a 1 mg/mL solution of grass pea protein was first prepared and titrated against different concentrations of CYG pigment (0 to 4.5 × 10⁻⁶ M). The corresponding fluorescence emission spectrum for quenching was recorded at each step. For synchronous fluorescence spectra, simultaneous scanning was performed at the absorption and emission wavelengths of the tyrosine and tryptophan amino acid chromophores of grass pea protein, where their wavelength differences (Δλ) were set at 15 nm and 60 nm, respectively. Three-dimensional fluorescence spectra were recorded sequentially within the excitation wavelength range of 220 to 540 nm and the emission wavelength range of 220 to 600 nm, with a consecutive 10 nm increment in the excitation wavelength. To collect Resonance Light Scattering (RLS) data, the emission intensity of the protein monochromators was recorded simultaneously in the wavelength range of 220 to 700 nm at a zero wavelength difference (Δλ=0) between excitation and emission. In all experiments, the concentration of CYG pigment used was in the range of 0 to 4.5 × 10⁻⁶ M.
Results and discussion
The results indicated a key role of hydrogen bonds in the formation of the grass pea protein-CYG complex through a combined static and dynamic quenching mechanism, with a binding constant of 1.73×10³M⁻¹ and a binding site number of 0.78 at ambient temperature. Furthermore, the synchronous and three-dimensional fluorescence spectra of the protein revealed that the CYG pigment bound near tyrosine amino acid residues in the protein structure. This binding induced a local folding change in the protein's conformation. Changes in the RLS spectra of the protein indicated that the particle size of the complex decreased at low CYG concentrations. However, when the molar ratio of CYG to protein approached 2:1, the particle size of the complex increased. The results of the protein binding site saturation also demonstrated that grass pea protein is capable of binding CYG pigment at concentrations more than two times. Therefore, the use of this complex is recommended in systems that require natural and small quantities of protein to effectively trap the CYG pigment.

Abstract [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region. They consist mostly of carbohydrates, fatty acids and proteins as well as phenolic compounds. Despite the presence of various beneficial bioactive compounds, they are usually discarded or are utilized as animal fodder. Therefore, explore the effective methods to incorporate date seeds in the human diet is a great of interest. Roasting provides a low cost and easy approach to add value to these wastes as roasted date seed powder is being used in the Arabian region to make “date seed coffee”. However, along with color and aroma changes, carcinogenic substance such as acrylamide may also formed during the roasting process. To date, no data have been published on the analysis of acrylamide in the roasted date seeds and respective brews. Therefore, the objective of the present study was development of an analytical method for determination of acrylamide in various date seeds varieties and their respective moka brews for the first time. Besides, other parameters related to the roasting process such as the color parameters and melanoidins content were also determined and compared with values obtained from Arabica coffee.
 
Materials and methods: For this purpose 5 different varieties of roasted date seeds including Shahani, Zahedi, Kabkab, Mazafati and Estamaran as well as Arabica coffee were used for coffee brewing. For acrylamide determination in solid samples, they were firstly extracted using hot deionized water. Afterwards, 5 mL of sample (extract or coffee brew) was placed in a 15 mL falcon and extraction solvents including acetonitrile (10 mL), hexane (5 mL) along with 1 g of NaCl and 4 g of MgSO₄ were added. After mixing on vortex for 1 min and centrifugation (5 min, 5000 rpm), 2 mL of the supernatant was cleaned using appropriate combination of sorbents (100 mg PSA, 50 mg C18 and 50 mg SAX) along with 0.30 g of MgSO₄.The cleaned supernatant was filtered and analyzed using high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) at 202 nm. The injection volume was 20 μL. The chromatographic separations were performed on a Eurospher 100-5 C18 column (250× 4.6 mm). Optimization was performed according to the type of organic solvent (acetonitrile and methanol), the percentage of organic solvent in the mobile phase (10, 5, 3% v/v) and the flow rate (0.1, 0.7, 0.5 mL/min). The color parameters (using photography and help of ImageJ software) and melanoidin content (spectrophotometrically at 420 nm) were also determined.
 
Results and discussion: The results indicated that the water/acetonitrile with a ratio of 97:3 and a flow rate of 0.7 mL/min permitted the acceptable separation of the acrylamide peak from the interfering compounds. The LOD and LOQ of optimized analytical method were 9.1 and 30.62 µg/kg, respectively. The suggested HPLC/PDA method is promising for analysis in order to guarantee the quality control of acrylamide. The presence of acrylamide in all roasted date seeds was observed. Accordingly, acrylamide content in Arabica coffee (1825.23± 17.44 µg/kg) was significantly higher than those obtained from date seeds varieties. The amount of acrylamide in different types of date seeds varied from 360.99± 4.15 to 129.43± 2.37 µg/kg, being Kabkab and Mazafati as the highest and lowest values, respectively. Moka brews prepared from roasted date seeds demonstrated the presence of acrylamide in the range of 25-68 µg/L. The highest level of melanoidin were observed in Arabica coffee followed by Shahani, Zahedi, Kabkab, Mazafati and Estamaran, respectively. In the most cases, an inverse relationship was observed between the acrylamide and melanoidin content in roasted date seeds. For example, Shahani had low acrylamide and high melanoidin content. The study of color parameters revealed that the parameters a* and b* largely follow the pattern of melanoidin, so with increasing the amount of a* and b*, the amount of melanoidin also increased in the samples.
 

Abstract Introduction
The white button mushroom (Agaricus bisporus) is one of the most widely consumed edible fungi worldwide due to its high nutritional value, pleasant flavor, and rich of bioactive compounds such as proteins, essential amino acids, vitamins, minerals, and phenolic substances. However, because of its soft texture, high water activity, and lack of a natural protective cuticle, it is extremely perishable and exhibits a short postharvest shelf life. Therefore, developing effective strategies to maintain quality and extend its storage life is essential. In recent years, the application of natural biopolymer-based edible coatings has emerged as a novel, safe, and biodegradable approach for controlling physiological and oxidative changes in fresh produce.
Materials and Methods
This study aimed to evaluate the effects of edible coatings formulated from gum Arabic (GA), corn starch (CS), and their combinations with ascorbic acid (AS) on the quality attributes, antioxidant activity, and phenolic content of button mushrooms during 14 days of storage at 4 ± 1 °C. Fresh mushrooms were procured, washed, and air-dried before being divided into six treatments: control (uncoated), GA, CS, AS, GA + AS (GAAS), and CS + AS (CSAS). Coatings were applied by immersion, and samples were stored in polyethylene containers under refrigeration. Quality indices including weight loss, color parameters (L* and Browning Index), firmness, total soluble solids (TSS), total phenolic content (TPC), antioxidant activity (DPPH assay), and sensory analysis were determined on days 1, 4, 7, 11, and 14. Statistical analysis was performed using ANOVA and Duncan’s multiple range test at a 95% confidence level (p < 0.05).
Results and Discussion
The results revealed that all coating treatments significantly reduced weight loss and delayed browning compared to the control. After 14 days, the highest weight loss occurred in the control (33.06%), while the lowest was observed in GAAS-coated mushrooms (16.47%), indicating the superior ability of this combined coating to minimize moisture evaporation. Regarding textural changes, firmness decreased in all samples during storage, but the GAAS treatment maintained the highest firmness (17.43 N), demonstrating its synergistic effect in preserving cell structure and reducing tissue degradation.
Color measurements showed a gradual decrease in lightness (L*) for all samples; however, GAAS and CSAS treatments retained significantly higher lightness and exhibited the lowest Browning Index values (25.70 and 26.73, respectively). This outcome can be attributed to the antioxidative role of ascorbic acid, which inhibits polyphenol oxidase activity, and the physical barrier effect of the coatings, which limits oxygen diffusion. The TSS values increased during storage, but the increase was less pronounced in coated samples particularly GAAS most likely related to reduced metabolic respiration due to the semi-permeable nature of the coatings.
Antioxidant activity (DPPH radical scavenging) decreased progressively during cold storage, yet the decline was markedly slower in combined coatings. At the end of storage, GAAS maintained the highest antioxidant activity (~36%), whereas the control sample dropped to ~22%. A similar pattern was found in total phenolic content: GAAS-coated mushrooms retained the highest phenolic level (0.52 mg GAE/g fw) compared with the control (0.32 mg GAE/g fw). These findings highlight the synergistic effects of gum Arabic and ascorbic acid in reducing oxidative degradation and preserving phenolic compounds, which are essential contributors to antioxidant potential.
Overall, all sensory attributes including color, flavor, texture, and overall acceptability decreased during the storage period, but the decline was less pronounced in treatments containing antioxidant compounds, especially the GAAS coating. The results demonstrated that the addition of antioxidants and natural coatings such as Arabic gum significantly preserved the sensory quality and extended the shelf life of button mushrooms. Similar findings have reported that coatings with Arabic gum combined with ascorbic acid reduce browning, maintain fresh taste, and improve overall product acceptability.
Conclusion
Overall, this research demonstrates that natural edible coatings, especially the GA + AS formulation, effectively maintained the physicochemical, antioxidant, and visual qualities of button mushrooms during refrigerated storage. The mechanism involves reducing respiration rate, limiting water vapor and gas exchange, and inhibiting oxidative enzyme activity. Owing to its biodegradability, safety, affordability, and high efficacy, the GAAS coating can serve as an environmentally friendly alternative to synthetic packaging or chemical preservatives. Hence, the combined use of gum Arabic and starch with ascorbic acid represents a promising, low-cost, and sustainable strategy for extending the shelf life of button mushrooms and potentially other perishable horticultural products in the fresh food supply chain. Sensory evaluation results showed that important sensory attributes including color, flavor, texture, and overall acceptability of button mushrooms decreased during 14 days of storage. However, this decline was significantly less in samples treated with composite antioxidant-containing coatings, particularly the GAAS coating. These findings indicate that coatings based on Arabic gum and antioxidant additives effectively protect sensory quality, preventing undesirable changes during storage. Additionally, better retention of texture and overall acceptability confirms the positive impact of these coatings on freshness and consumer satisfaction. Therefore, designing natural composite coatings offers an efficient strategy for improving the shelf-life and sensory quality of button mushrooms in the food industry.

Abstract [1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used in sufficient numbers, help the microbial balance of the gastrointestinal tract and improve its function. Probiotics are also used as a substitute for antibiotics and synthetic preservatives in the prevention and treatment of complications of many infectious and pathogenic gastrointestinal pathogens. Probiotic microorganisms include lactic acid bacteria (LAB) and yeasts, and despite numerous reports on the probiotic properties of LAB, the probiotic properties of yeasts are less reported. Probiotic yeasts are organisms resistant to antibacterial compounds and effective against pathogens, which can rapidly increase their population in the gastrointestinal tract. These yeasts have several properties such as antimicrobial effects, resistance to acid and bile, binding to mucosal surfaces, inhibitory activity against pathogens and also the inability to transmit antibiotic resistance genes. In the present study, after isolation of the predominant yeast from buckwheat sourdough, the probiotic and antifungal properties of the isolate were investigated. Based on the literature review, no study has been presented to evaluate the probiotic and antifungal capabilities of yeasts isolated from buckwheat sourdough.
 
Materials and Methods: In the present study, predominant yeast was isolated from buckwheat sourdough, and then it was identified using PCR. Subsequently, probiotic properties of the isolate including survival in present of low pH and bile salt, antibacterial effect, antibiotic susceptibility assay, aggregation, hydrophobicity, haemolytic activity as well as its antifungal activity against Aspergillus niger and Aspergillus flavus were studied. After spontaneous fermentation of buckwheat, predominant yeast was isolated using ten-fold dilution of the sourdough sample and its spread plating. The predominant isolate was identified through PCR amplification of a 650 bp target sequence from its ribosomal gene and sequencing of the PCR product. Then, survival of the yeast was determined at pH=2 and 0.3% bile salt as simulated gastrointestinal conditions. Subsequently, simultaneous culture of the yeast with some food-borne indicator bacteria in chromogenic media was used to investigate the inhibitory activity of the isolate against the studied bacteria. After that, resistance of the yeast isolate against the common antibiotics and some antimycotic agents was evaluated using disc method. Co-aggregation ability and hydrophobicity capability of the isolate were also determined based on the absorbance tests. In vitro safety of the yeast isolate was checked through its cultivation on blood agar containing sheep blood. Next stage, overlay bioassay was conducted to investigate antifungal effect of the yeast on the selected fungi. Finally, one way analysis of variance (ANOVA) with the least significant differences (LSD) post hock at p<0.05 was used for statistical analysis of the data. 
Results and Discussions: Sequencing results of the PCR products led to the identification of Pichia kudriavzevii as predominant yeast isolated from buckwheat sourdough. Survival rate of the isolate after treatment in simulated gastrointestinal conditions was 79.26% in comparison with the control. Antibacterial effect of the isolate on Escherichia coli was also significantly (P<0.05) higher than the other studied food-borne agents. Meanwhile, the growth of Listeria monocytogenes was decreased 19.50% in the present of the isolate. Whereas, the yeast isolate had no inhibitory effect on Salmonella enterica. Hydrophobicity and auto-aggregation capabilities of the isolate were also 64.07 and 67.40%, respectively. Furthermore, the isolate showed resistance towards all of the antibiotics tested, while it was resistant against ketoconazole and fluconazole, and the yeast was semi-sensitive towards itraconazole as antimycotic agents. The yeast isolate had no hemolytic activity, and its antifungal activity against A. niger and A. flavus was also verified. Accordingly, it is concluded that P. kudriavzevii isolate exhibits proper potential to be used as probiotic or protective culture in fermentation industries.
In accordance with the results, probiotic characteristics of P. kudriavzevii (as the predominant yeast isolated from buckwheat sourdough) were approved. Accordingly, the isolate can be used as a potential probiotic culture in food industries.

Abstract [1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination of kitchens and restaurants. In terms of growth conditions, these microorganisms are resilient bacteria and easily adapt to their environmental conditions. Salmonella has been known to cause intestinal disease for many years and has been reported as the most important cause of food poisoning. According to Iranian and international standards, there should be no S. enteritidis or S. typhimurium in 25 grams of food. DNA-based methods for the identification and differentiation of Salmonella serovars have been designed and applied using specific primers at the genus and serovar levels. Therefore, they can be used as useful and rapid screening tests, as well as to supplement or replace conventional biochemical and serological tests. Real-time PCR, with the most accurate and reliable results using a fluorescence probe, which of course has a high cost. In this method, sequence specific fluorescence probes are used, and as a result, in the target molecule, screening and determination the presence or even the concentration of specific sequences is possible. Therefore, even in the presence of other types of nucleic acid molecules, the results are obtained quickly and have a high level of specificity. Under these conditions, if specific probes with different florescence dyes are used, even multiple targets can be detected in a single PCR reaction. The aim of this study was to identify S. enteritidis or S. typhimurium by PCR and Salmonella spp. by real time PCR method in poultry products.
 Material and Method: In total, 45 samples of poultry products, including chicken breast, liver and gizzard (15 samples each) were purchased from different regions of Mashhad and from various companies and transferred to the laboratory in accordance with hygienic standards. For each sample, 25 g of tissue was isolated and homogenized under sterile conditions and DNA extraction was then performed using a DNA extraction kit. The extracted DNA was evaluated by agarose gel electrophoresis. The purity and quantity of DNA extracted from each sample was examined by spectrophotometry method. In the next step, in order to identify the genus Salmonella, the samples were examined by real time PCR. In this method we used an internal control to ensure that negative results are not false negative due to inhibitors. The results of real time PCR showed that out of 45 samples, nine samples were infected with Salmonella. Then, these nine samples were evaluated for Salmonella typhimurium and Salmonella enteritidis infection by conventional PCR method. Result and Discussion: The results showed that out of nine samples that were positive in real time PCR test, seven samples were contaminated with Salmonella typhimurium, of which five samples were related to chicken breast and two to liver. Regarding Salmonella enteritidis infection, out of nine samples, only one sample was contaminated, which was related to chicken breast. Conventional methods have been traditionally used to enumerate target bacteria in food. However, these methods have some limitations and require considerable time and labor. Previous studies have already shown that real time PCR is more effective than conventional bacteriological methods for the detection of Salmonella spp. In a study by Whyte et al. (2002) The presence of Salmonella was assessed by traditional culture methods and by a Salmonella-specific polymerase chain reaction (PCR) test. Salmonella was recovered from 16% of samples using traditional culture methods. In contrast, the PCR assay proved to be more sensitive and detected Salmonella DNA in 19% of the examined samples (Whyte et al. 2002). Results of PCR with specific primers showed that reactions in real time PCR with general primers of Salmonella spp. were done correctly. Despite of accuracy and speed of real time PCR to detect DNA of microorganisms, further studies are developed to have more advantages. Loop-mediated isothermal amplification (LAMP) showed a higher sensitivity of Salmonella detection in compare to qPCR (Vichaibun & Kanchanaphum, 2020). Although LAMP could detect trace amount of Salmonella DNA but primer design for this reaction is very difficult. However, it is important to highlight that non-viable cells can be detected by real time PCR or other DNA-based methods, which does not occur in traditional methods of culture and isolation that require viable cells for quantification (Zeng et al., 2016).
 

Abstract [1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control microbial growth and lipid oxidation have been decreased significantly. Therefore, natural antioxidant and antimicrobial compounds are receiving more attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased. Furthermore, secondary metabolites in plant extracts and essential oils are able to control and inhibit free radical-mediated reactions. The olive tree (Olea europaea) is an evergreen plant that grows in tropical and subtropical regions. Iran is one of the most important olive growers in the world due to its suitable conditions for olive cultivation. The leaves of the olive plant have a high potential for the production of various products such as tea and extracts. Olive leaf extract can be used as a raw material in the production of various products, due to exhibiting various biological activities such as antimicrobial and antiviral activity, lipid stabilizer, blood pressure regulator, antioxidant activity, and free radical scavenger. The leaves of the olive tree also contain various phenolic compounds, mainly Oleuropein and hydroxytyrosol, with antioxidant and antimicrobial activities. Therefore, in this study, the amount of phenolic and flavonoid compounds of olive leaf ethanolic extract and its antioxidant effect and antimicrobial properties on Escherichia coli, Enterobacter aerogenesis, Bacillus cereus and Listeria innocua were investigated.
 
Materials and Methods: The olive leaf ethanolic extract was prepared through maceration method and its total phenolic content (Folin-Ciocalteu method), total flavonoids content (aluminum chloride colorimetric assay), antioxidant activity (ABTS and DPPH free radical scavenging methods), and antimicrobial effect on E. coli, E. aerogenesis, B. cereus and L. innocua (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) were determined according to standard methods. Data were analyzed by SPSS software through one-way ANOVA and Duncan test at p<0.05. 
 
Results and Discussion: The ethanolic extract of olive leaves contained 176.58 ± 0.72 mg GAE/g total phenol and 69.85 ± 0.26 mg QE/g total flavonoids. In addition, ethanolic extract of olive leaf was able to inhibit free radicals DPPH (70.62 ± 0.59%) and ABTS (76.15 ± 0.43%). The antimicrobial results showed that the antimicrobial effect of the extract depended on its concentration and type of bacteria. Antimicrobial effect was increased as a function of ethanolic extract, and Gram-positive bacteria (B. cereus and L. innocua) were more sensitive to ethanolic extract of olive leaf than Gram-negative bacteria (E. aerogenesis and E. coli). Generally, B. cereus and E. aerogenesis were the most sensitive and resistant microbial strains to ethanolic extract of olive leaf, respectively.
The results of this study showed that the high antioxidant and antimicrobial activity of olive leaf ethanolic extract is mainly due to its phenolic and flavonoid compounds. Olive leaf ethanolic extract was able to neutralize DPPH and ABTS free radicals. Also, Gram-positive bacteria were more sensitive to ethanolic extract of olive leaf than Gram-negative bacteria. In general, the ethanolic extract of olive leaf can be used as a nutraceutical to control or prevent the growth of spoilage/infection-causing microorganisms and free radical reactions in food and the human body. However, more in-depth studies are needed to determine the mechanism of antimicrobial and antioxidant effects of olive ethanolic extract in vitro and in vivo.

Abstract  
[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various health benefits. Ganoderma lucidum is an annual medicinal fungus which belongs to the Ganodermataceae family. G. lucidum also known as Reishi in Japan, Ling-zhi in China, Ling chih, and Ling chi mushroom in other countries. It is popular among consumers in Japan and is widely used by Asian physicians and herbalists. This medicinal mushroom has been used in Asia for thousands of years to increase energy, stimulate the immune system, and promote health and longevity. In the US, G. lucidum is included in the American Herbal Pharmacopoeia and usually recommended for its immune-supporting effects. In Poland and other countries outside Asia, G. lucidum is used as a daily food supplement that adapts itself to correct imbalances in the body. Influenced by an increasing number of studies on G. lucidum, modern application of G. lucidum include but not limited to treatment of coronary heart disease, arteriosclerosis, hepatitis, arthritis, nephritis, bronchitis, hypertension, cancer and gastric ulcers. The major chemical constituents of G. lucidum are polysaccharides, triterpenes, sterols, lectins and some proteins having beneficial properties for the prevention and treatment of a variety of ailments. Both triterpenes and polysaccharides contain anticancer properties thus making them important nominees for the researches. Spores, fruiting body and mycelium have been investigated for biological active compounds. Ganoderma lucidum is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.
In recent years, a number of researches were performed for the identification of biological compounds and medicinal properties of Ganoderma lucidum.
 
Materials and Methods: In this study, baguette bread with 0.5, 1, 1.5, 2 and 2.5 % Ganoderma lucidum powder was used in baguette bread formulation. The aim of this study was to investigate the possibility of enriching baguette bread using Ganoderma lucidum and to investigate the physicochemical, rheological, texture analysing, microbial, stale and sensory evaluation properties. Therefore, 5 treatments were designed with a control treatment and tests were performed on the treatments in three replications. In order to analyze the data, one-way ANOVA analysis of variance and Duncan at 95% confidence level were used in Minitab 16 software.
 
Results and Discussion: Examination of the rheological properties of the dough showed that different percentages of Ganoderma lucidum significantly affect the rheological characteristics of the dough (p≤0.05) and addition of  Ganoderma lucidum reduced the above indices. According to the results, addition of Ganoderma lucidum caused a significant increase (p≤0.05) of phenolic compounds and fiber in bread samples. The results of microbial evaluation showed that with increasing Ganoderma lucidum level in baguette bread, the number of coliforms and molds in the treatments decreased significantly (p≤0.05). The results of sensory evaluation showed that the increase of Ganoderma lucidum level in baguette samples caused a slight decrease in taste, color, odor and general acceptance compared to the control sample.
Fungi are rich in protein, pigment, carbohydrates, fatty acids, vitamins and minerals that can be used in food enrichment. Due to the growing human tendency to use natural substances, fungi can be a suitable source to meet this need. According to the results, up to 2.5 % of Ganordama lucidum can be added to baguette bread formula and higher fiber content, more phenolic compounds, more freshness, less microbial load in baguette bread were obtained without having an adverse effect on its sensory properties. Therefore, the treatment mentioned in this study was selected as the best treatment in terms of safety, health and quality properties.

Abstract  [1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains to produce breakfast cereals with great impact on people's health. Rice grain as a technologically important source of starch causes the expansion of extruded products. Since in the production of breakfast cereal and baby food products, exclusively starch with low amylose is used, this indicates the suitability of this source for productionof such products. During the dehusking process, about 14% of the rice is broken to smaller grains, which is commercially classified as a low-value product. The broken rice can be converted to rice flour and used as a raw material in various types of food products. To maintain consumer demand for healthy diets, it is necessary to use high-fiber flours because these types of products will be able to modify the process of decomposition of starch. Although the integration of fiber in products has technological challenges, but by using rice grain as an important source of starch, the technological properties, expansion index, volumetric density and texture (texture hardness and brittleness) can be accepted. At present, modified starch derivatives are widely used in the food industry due to the increase in the quality of the final product. In the production of ready-to-use products for flaking, puffing, a process called extrusion is used. In this process, the product suddenly loses its moisture and leads to the creation of a dense structure containing pores. In this study, the effect of extrusion cooking process parameters on the desired characteristics of flax and rice meal breakfast cereal product with desirable physicochemical and sensory properties was investigated.
 
Materials and Methods: Extrusion: In this study, a parallel twin-screw extruder (Jinan Saxin, China) was applied, die diameter of 3 mm, and extrusion temperature of 140 ℃. Central composite statistical design was used to study the effect of feed moisture (12, 15 and 18%), screw speed (140, 170 and 200 rpm) and Flaxseed oil cake addition (10, 20 and 30%) on technological and functional properties expanded extrudates. The chemical composition of flax meal and rice flour was measured by standard AACC (2000) methods. The expansion ratio was calculated by dividing the mean diameter (mm) by the diameter of the extruder die (4 mm) (Brennan et al, 2008). Textural measurement: The hardness of the extruded breakfast cereals was measured using Texture Analyzer (TA plus Ametek, UK). The cylinder steel probe (2 mm diameter) was set to move at a speed of 1 mm/s The samples were punctured by the probe to a distance of 10 mm. Bowl life hardness: Breakfast cereal samples were immersed in whole milk (3% fat) at 5 ° C for 3 minutes, Then rinsing was performed for 10 seconds and finally the samples were tested similar to the tissue hardness test procedure before immersion by a tissue analyzer (Oliveira et al, 2017). The color parameters L* (lightness), a*(redness), b*(yellowness) values of the samples were determined by the Hunterlab machine (Reston VA, US) (Rhee et al, 2004). Water absorption index in terms of grams of bonded water was calculated. The WSI of the dry solids regained through the evaporation of the supernatant obtained from the water absorption test was calculated (Alam et al, 2019). Sensory evaluation was performed using a 9-point hedonic test. Response surface methodology was applied for experimental data using a commercial statistical package, Design Expert (version 7.0) for the generation of response surface plot and statistical analysis of the experimental data.
 
Results and Discussion: One of the most important parameters in the evaluation of breakfast cereal products is the amount of bowl-life hardness, which in this study, the highest amount was obtained at the level of 30% of flaxseed meal, 18% moisture and the lowest amount of screw rotation speed. After immersing breakfast cereal in milk, by increasing the percentage of flax meal due to the harder flow path, moisture absorption decreases and thus prevents the expansion of the product and increases the density of the mass and the hardness of the tissue. Due to the formation of a layer of lipids and micelles on the surface of the product prevents moisture transfer and absorption, so tissue hardness decreases and bowl-life hardness time increases. In fact, the amount of moisture absorption is a good model that shows the potential of bowl hardness-life of the samples. It is also compact and dense, which increases the retention time of breakfast cereal texture. Moisture can also reduce the shear force as a plasticizer and increase the amount of moisture absorption of the product. While increasing the speed of screw rotation, the effect of shear force on starch dextrinization increases and reduces moisture absorption. Another important feature of breakfast cereals is the lightness index, the highest value of which was obtained at the speed of screw rotation, humidity and low flax meal level. In the study of sensory properties of products produced at meal levels less than 20%, moisture content less than 15% and screw speed of 200 rpm showed the highest overall acceptance.
 

Abstract [1]Introduction: Non-uniformity of dried paddy using conventional batch type dryer is one of the important factors on rice breakage and losses in milling operations in Iran. For optimizing drying process, a laboratory batch type paddy dryer with agitator and automatic moisture controller was designed and fabricated. The performance of the dryer was evaluated after fabrication.
 
Materials and Methods: The experimental variables were dryer type in two levels (batch dryer with agitator and batch dryer without agitator) and paddy variety in four levels (Hashemi, Gohar, Tarom and Shirodi). The time of drying, drying rate, milling yield, head rice yield, track percentage and whiteness, was conducted in factorial layout based on completely randomized design with three replications.
 
Results and Discussion: The results obtained revealed that the drying time from initial paddy moisture content (average of 14.2 %) to final moisture content (about 8.5 %) lasted about 14.2 h and 43.1 h in batch dryer with and without agitator, respectively. The average drying rate in batch dryer without agitator for all varieties was 0.135%.h^-1 and that of the batch dryer with agitator was 0.412%.h^-1. There was a significant effect of dryer type on milling recovery and head rice yield (P<0.01) of different variety (P<0.05). The highest milling recovery and head rice yield was determined in Hashemi (69.16 and 87.66 %, respectively) and the lowest corresponding values were registered in Shirodi (62.16 and 57.83 %, respectively). The head rice yield in batch dryer without and with agitator was found to be 67.91 % and 73.16 %, respectively. There was non-significant difference between percentages of track in two types of dryers. The rice whiteness of Hashemi variety dried with batch dryer with agitator (50.46 %) was significantly (P<0.01) higher than the rice whiteness in batch dryer without agitator (46.10 %), however there was non-significant difference between the means of rice whiteness in the other paddy varieties in the two tested dryers.
Fabrication and installation of dryer with agitator and automatic moisture controller has benefit of saving time of drying to one third and increasing head rice yield to 5% compare with traditional paddy dryer
 

Abstract [1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin is naturally present in some flowering plant species such as chicory and burdock root. The amount of inulin in these plants is in the range of 1 to 20% of the weight of the fresh plant. Pharmacological studies report that Burdock root contains significant amounts of the inulin as a prebiotic compounds, also exhibits a wide range of biological activities, specifically antioxidative, anti-inflammatory, and free radical scavenging activities. The aim of this study was to encapsulate the aqueous extract of burdock root and use it in a probiotic drink based on orange-carrot juice.
 
Material and Method: The Burdock roots were obtained from the local medical plant market, Tehran, Iran. Orange and carrot juice were purchased from Nooshin and Tandis (Food Company, Tehran, Iran) respectively. Maltodextrin and gum Arabic were prepared from Merck, Germany. First, the plant roots were dried to 5.2% moisture and then its aqueous extract was extracted with the help of ultrasonication. Then burdock roots extracts were encapsulated by spray drying (microencapsulation) and freeze drying (nanocapsulation) using maltodextrin and gum Arabic as wall coating agents. Capsule properties including encapsulation efficiency, particle size distribution, moisture, density, structural properties, TPC and antioxidant were determined. Then the encapsulated extracts (at levels of 0.5 and 1%) and free extract were used in the formulation of probiotic orange-carrot juice and its effect on the survival of probiotic bacteria as well as physicochemical and sensory properties of the final product during 30 days in refrigerator (4±0.5 °C) were investigated. All experiments were carried out based on complete randomized design and the results represent the mean of at least three replicates. The data obtained were analyzed by the analysis of variance (ANOVA) using Minitab 16.0 statistical software. Significant differences between means were determined by Duncan’s multiple range test at a probability levels of P≤0.05.
 
Results and Discussion: The results of encapsulation phase showed that Nanocapsules had higher efficiency and phenolic compounds content than microcapsules. The highest level of efficiency (92.75%) and phenolic compounds (0.385 mg GAE/g) and the smallest capsule particle size (14.33±0.22 µm) were observed in Nanocapsules prepared with gum Arabic. The SEM images showed that the produced capsules in terms of microstructure, had flaky/glassy and angular surfaces and did not have a regular shape. By adding different forms of the extract (free/micro/Nano) to the orange-carrot juice, it was found that its characteristics including viability of probiotics, formalin index, turbidity, viscosity and antioxidant activity were significantly enhanced during cold storage compared to the control (p<0.05). During refrigeration, turbidity, acidity and IC50 increased in all treatments, especially in the control sample, while other characteristics (including the viability of probiotic bacteria), showed a decreasing trend. Addition of different forms of burdock root extract did not have an adverse effect on the flavor and odor of the samples, so that, all treatments were acceptable. Therefore, based on the results of this study, it can be stated that encapsulated burdock root extracts, especially in the form of nanocapsulation, can be used to increase the viability of probiotics and enhancement the antioxidant activity of functional foods

Abstract [1]Introduction: The biodegradability of synthetic plastics derived from petroleum is a very slow process and complete decomposition of them lasts several years. This increases environmental pollution. Extensive efforts have been made to develop and improve biopolymers-based packaging. Biopolymers derived from renewable agricultural resources are an appropriate alternative to synthetic plastics. The use of nanotechnology in the field of polymer science has led to the production of nanocomposite polymers. The valuable nanocomposites would be produced if natural nanoparticles are used in composites preparation. Because of the importance of nanocomposites in the production of biodegradable films and due to desired properties of gelatin and carboxymethyl cellulose in film production, this study aimed to investigate the effect of glycerol and nanocellulose on the properties of gelatin-carboxymethyl cellulose nanocomposites.
 
Materials and Methods: To prepare 12 different treatments based on statistical design, 1 g of gelatin and 1 g of carboxymethylcellulose were dissolved in distilled water to form a uniform solution. Then, glycerol as a plasticizer was added to the prepared solutions at different levels (20 to 60% w/w). The determined amount of nanocellulose (0- 30% w/w), based on the biopolymers weight, was added to the cooled blend at 70°C. Nanocellulose was extracted from cotton through the chemical method, cotton was gone under chemical hydrolysis by the sulfuric acid solution (65% w/v). The properties of gelatin-carboxymethylcellulose nanocomposites were studied. The produced nanocellulos evaluated by scanning electron microscopy and X-ray diffraction techniques. The thickness of the films was measured using a caliper with a precision of 0.01. At five different parts of each film. Water vapor flux and water vapor permeability through the film samples were determined. The dry matter of 20× 20 mm film samples before and after immersion in 50 ml of distilled water for 24h at 25 °C was determined to calculate the solubility in water of the films. To measure the moisture absorption of the nanocomposite samples, 20× 20 mm film pieces were kept in a container containing potassium sulfate saturated solution (RH= 97%) at 25°C for 4 days. Films were weighted initially and at the end of the experiment. Sessile drop method, a common technique for determining the wetting properties of solid surfaces, was then used to determine the contact angle. Ultimate tensile strength and elongation at break were measured. The belt-shaped sample (8× 1 cm) of the film was stretched by the instrument at a velocity of 1 mm/s. The color and transparency of the samples were evaluated in the black box by image processing technique. Total color difference (ΔE), yellow index (YI), and white index (WI) of the samples were calculated. Treatments were prepared according to central composite design (CCD) and were statically analyzed by response surface method (RSM).
 
Results and Discussion: The prepared films showed low water vapor permeability (3.62× 10^-11 to 2.23× 10^-12 gm/m²Pas). The lowest amount of water vapor permeability was obtained when the low level of nanocrystalline cellulose (4.4%) was used. The high amounts of glycerol and nanocellulose increased the solubility of the films and even in some treatments the samples were completely dissolved in water. The hydrophilic nature of the gelatin and carboxymethyl cellulose used in the preparation of composites may be the reason for the high solubility of the produced films. At the same time, the samples showed high moisture absorption. Moisture absorption decreased as a result of the glycerol content increased, also the effects of the presence of nanocrystalline cellulose as a filler on the moisture absorption decrease cannot be neglected. A moderate contact angle of about 60º was observed, the interactions between the polar and the hydroxyl groups of the biomaterials used in the production of composites caused different behaviors observed in the various treatments. The interaction of nanocellulose and glycerol had a significant effect on the contact angle. The films had high ultimate tensile strength (84.37 MPa) while the elongation at break was 4.14% for the same treatment, which indicates low flexibility of the produced films. The color of the samples was evaluated as suitable. The use of 60% glycerol and 4.4% nanocellulose results in the production of films with desirable properties. The use of gelatin and carboxymethylcellulose produced composites that had improved properties in the terms of water vapor permeability and surface wetting compared to pure films.
Composites made of gelatin and carboxymethylcellulose showed high ultimate tensile strength, although the elongation at break of them was not desirable. In terms of barrier properties against the water vapor, prepared composites demonstrated improved properties when compared to other bio-based made films. On the other hand, in terms of hydrophilicity, they are classified as moisture-sensitive films, which limits their use for foods with high moisture content. The use of carboxymethyl cellulose can improve the water vapor permeability of pure gelatin films. Also, the use of gelatin increases the contact angle of water of pure carboxymethyl cellulose films. Gelatin-carboxymethyl cellulose nanocomposite contains 60% glycerol and 4.4% nanocellulose presents improved and desirable properties.

Abstract [1]Introduction: Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Diseases of food origin are a growing public health problem. Thus, food safety has become a major public concern as microbial contamination increases the risk of foodborne illnesses and shortens the shelf life of foods. Infection with fungi such as Aspergillus, Rhizopus, and Penicillium species is considered as the primary cause of rapid spoilage of fresh produce, which reduces their quality and shelf life. Synthetic fungicides have been applied to solve this problem for many years. Nonetheless, the adverse effects of synthetic chemicals on human health and the emergence of fungicide-resistant strains have motivated the scientists and food industries to find out safe preservatives to control postharvest rot/diseases. On this point, natural antimicrobial agents such as plant extracts and essential oils are gaining more and more interest. In this study, we used Levisticum officinale Koch essential oil, which its antimicrobial and antioxidant activity has been reported in literatures.
 
Materials and Methods: L. officinale Koch essential oil was obtained by hydrodistillation method and its total phenol content, total flavonoids, antioxidant activity (based on DPPH and ABTS free radical scavenging and β-carotene bleaching tests) and its antifungal effect against fungi causing apple and orange rotting (Alternaria alternata, Penicillium expansum, Penicillium digitatum, Penicillium italicum, and Botrytis cinerea) were examined according to antimicrobial tests of disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration.
 
Results and Discussion:L. officinale Koch essential oil contained 61.27 ± 0.34 mg GAE/g and 20.14 ± 0.21 mg QE/g total phenol and flavonoids, respectively. Its antioxidant activity, based on DPPH free radical scavenging, ABTS free radical scavenging, and β-carotene bleaching inhibition were 69.72 ± 0.65%, 78.54 ± 0.3% and 57.50 ± 0.41%, respectively. L. officinale Koch essential oil was effective against all fungal species and the highest susceptibility was observed for Penicillium expansum. According to the results, L. officinale Koch essential oil can be used as a natural antifungal agent to prevent post-harvest diseases of fruits and vegetables.              

Abstract [1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed at breakfast, lunch and dinner. Hence, fortification of several types of bread with other cereals, pseudo cereals, legumes and oil seeds flours, has received considerable attention. Sesame, although referred to as “seed of immortality” and “queen of oilseeds” is considered as a rich food as it has a high nutritive quality. Apart from being a prominent oilseed (45-50%), sesame seeds are a rich source of protein (18–40%). Also, sesame was reported as a rich source of vitamins and minerals. Therefore, in the current study, the effect of wheat flour fortification with sesame flour at the ratio of 0, 5, 10 and 15 % on flour, dough, Sangak and Barbari samples properties was evaluated.
 
Material and Methods: Proximate analysis of flour samples (sesame, wheat and composite flour samples) including acid value, moisture, ash, protein and wet gluten contents of the flour samples were determined according to the AACC methods. Water absorption, dough development time, dough stability time, degree of softening and the ratio between resistance to extension and extensibility (R/E), of prepared dough samples were determined according to AACC 21-54 and AACC 10-54 standard methods. After 2 h of bread baking the crust color parameters (L*, a* and b*) were determined using the Hunter–Lab Color flex Colorimeter (Hunter Associated Lab, Inc., Reston, VA, USA). Crumb Hardness was also measured 2 h after baking using a texture analyzer (Texture Analyzer, Brookfield, CT3, USA). The organoleptic characteristics (taste, aroma, color, texture and overall acceptability) of the prepared bread samples were evaluated by 15 trained panelists familiar with the traditional bread usually consumed, using 5-point hedonic scale (5 = like extremely, 1 =dislike extremely) test. The data was analyzed by one way analysis of variance (ANOVA). A multiple comparison procedure was performed by Duncan’s new multiple range test using SPSS Software. Significance of the difference was defined as p <0.05.
 
Results and Discussion: According to the results obtained from flour samples analysis, sesame flour contained higher amounts of protein, lipid and ash and low amount of moisture and gluten than wheat flour. Furthermore, with increasing the amount of sesame flour, ash and protein contents of flour samples were increased, but their moisture and gluten contents were decreased. Furthermore, Farinograph parameters including water absorption and stability were decreased, but dough development time and degree of softening were increased with increasing the amount of sesame flour in the formulation. The results of Extensograph test also, showed the R/E ratio, which indicates dough stability during fermentation, was decreased when the sesame flour content increased. Therefore, the addition of sesame flour induced to weaken the gluten network formation in dough samples. The qualitative characteristics results of bread samples showed that addition of sesame flour to bread formulation tends to decrease crumb hardness and had no effect on color attributes (L*, a* and b*). Sensory evaluation results showed the higher total acceptability of Sangak and Barbari bread samples containing 10 and 5 % of sesame flour, respectively. In these ratios the color and texture of bread samples were also similar to related control bread samples. According to the results obtained in the current study and based on the functional properties of sesame flour (rich source of oil, protein, minerals, vitamins and antioxidant compounds) that reported by several previous studies, addition of 5 and 10 % of sesame flour in large scale production of Barbari and Sangak breads is recommended. Due to the high consumption of Sangak and Barbari breads in Iran, fortification of these breads can be effective in providing the daily needs of several nutrients.
 

Abstract [1]Introduction: Bioactive compounds are substances found in small amounts in food. In addition to their influence on human development, these compounds also play a crucial role in reducing diseases in human. Polysaccharides are a group of bioactive compounds that come from a variety of sources. Polysaccharides are macromolecules that are usually composed of more than ten monosaccharides. The constituent monosaccharides are arranged linearly or branched together through glycoside bonds, depending on the length of the chain and the number of constituent monosaccharides. They also have different molecular weight. Polysaccharides, like other essential macromolecules such as proteins and poly-nucleotides in the body, are essential for the flaxseed body's daily activities and play an influential role in cell-cell communication, cell adhesion, and the identification of molecules in the immune system. A group of polysaccharides derived from marine sources are sulfated polysaccharides. These polysaccharides are a broad branch of the resulting polysaccharides. In industrial quantities, sulfated polysaccharides are produced from pig skin and pig bone, and there are some restrictions on the use of these products in some countries. The limitations on the use of these products made from pig waste are the risks of transmitting influenza, as well as the prohibition of pork in some Islāmic countries. In this regard, by-products from seafood processing, which account for about 20 to 50 percent of the initial weight of raw material, are one of the sources that researchers are considering to extract these compounds.
 
Material and Method: After preparation of the by-product, it was covered with ice in a ratio of 1 to 3 and transferred to the laboratory of Tarbiat Modares University. The sample was then washed and then ground. Finally, it was packed in plastic bags and kept in the freezer at -18 ° C until the day of experiment. Then, the enzymatic hydrolysis method and precipitation by ethanol were used to get sulfated polysaccharides. Chemical analyses were performed to determine carbohydrates, sulfates, proteins, and uronic acid content. The FTIR spectrum of extracted sulfate polysaccharide was determined using an FTIR spectrophotometer in the range of 400-4000 cm^-1. Evaluation of antioxidant properties of obtained sulfate polysaccharide was assessed by DPPH free radical scavenging activity, ABTS free radical scavenging activity, and ferrozine tests. Emulsifying and foaming properties were also evaluated as functional properties.
 
Results and Discussion: In the present study, sulfated polysaccharide was extracted from Rainbow trout (Oncorhynchus mykiss) skin by pepsin enzyme and its FTIR spectrum, carbohydrate, sulfate, uronic acid and protein were analyzed. The results of the chemical analysis of the extracted polysaccharide showed that the extraction efficiency was 3.23± 0.02%, as well as the percentage of carbohydrate and protein of the obtained polysaccharide was 57.03± 2 2.56, 7.78± 0.43% respectively. Also, the amount of sulfate and uronic acid were 6.54± 0.77 and 3.86± 0.43, respectively. The results of infrared spectroscopy showed the presence of a broad peak in the range between 3350 and 3450 cm^-1 for the –OH group and the S=O sulfate flexural band in the range of 1245 cm^-1. An increasing and significant trend was observed in different concentrations used for the DPPH test (p <0.05) which had the highest neutralizing power (38.85%) at a concentration of 2 mg/ml. The highest percentage of ABTS radical chelating was observed at a concentration of 4 mg/mm of distilled water with 71.70% (p <0.05). The chelating results of the extracted polysaccharide against ferrous ions showed that the highest chelating percentage was 98.43% (p <0.05). The foaming capacity, stability properties of the foam, and the emulsifying ability of the studied sample showed a trend of increasing the concentration coefficient of the sample (p <0.05), and the concentration of 10% used sulfated polysaccharide had the highest foaming percentage (72/22%) and foam stability (62.22%) (p <0.05). The emulsifying property of extracted sulfate polysaccharide against soybean oil was higher in all concentrations used than sunflower oil (p <0.05), and the highest value of that was related to the concentration of 10% with 86.57% and 92.59% against sunflower oil and soybean oil (p <0.05). The obtained results demonstrated that the fish skin extracted polysaccharide can serve as a natural antioxidant and functional agent in the food industry                           

Abstract [1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today collagen extraction has turned to other sources, especially aquatic sources. Therefore, the aim of this study was to extract collagen by conventional acidic and enzymatic methods from common carp scales and determine its characteristics in order to make optimal use of this waste to produce valuable products and find alternatives to collagen obtained from land animals.
 
Material and Method: Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from common carp scales (Cyprinus carpio) and their properties were determined. Common carp scales were prepared with the use of 0.5 M acetic acid and pepsin enzyme. Finally, the extracted collagens were lyophilized and after calculating the extraction efficiencies, their characteristics were determined by electrophoresis tests, UV spectroscopy, X-ray diffraction and isoelectric point determination.
 
 
Results and Discussion: The results showed that the extraction efficiencies of ASC and PSC were 1.9% and 2.96% (based on dry weight), respectively, which means digestion with pepsin could increase collagen efficiency up to 1.54 times. The results of SDS-PAGE analysis showed that both ASC and PSC are type I collagen and are composed of α₁, α₂ and β in the (α₁) ₂α₂ chain structure; the isoelectric point of collagens was in the pH range of 5-6. The maximum absorption peak of the UV spectrum of collagen was observed at 235 nm. Although pepsin enzyme (1% dry weight of scales) increases efficiency without significant changes in collagen native structure, but its use for mass production of type I collagen in Iran is not recommended unless self-sufficiency and reduction of pepsin price achieved, while collagen extraction by acidic method is very simple and research to design a production line for this method is recommended. Common carp scales have the potential to be used as an alternative source of collagen in the food and health-pharmaceutical industries. These results can provide a solution to control the waste of the aquatic processing industry in creating environmental pollution, as well as producing a high value-added product from common carp scales.

Abstract [1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional quality of butter. By adding low concentrations of antioxidant compounds, autooxidation can be prevented or delayed. It is also possible to increase the shelf life of butter by adding antioxidants. However, the carcinogenic effect of some synthetic antioxidants and consumer preference has led manufacturers to use more natural antioxidants. Chia seeds contain significant amounts of protein, fat, carbohydrates, minerals, and vitamins. Moreover, many bioactive compounds with high antioxidant potential are found in chia seeds such as phenolic acids, flavonoids, tocopherols, and sterols. Therefore, the present study was conducted to investigate the effects of chia seed extract in sweet cream butter to improve its chemical and sensory properties during refrigeration storage.
 
Materials and Methods: For this purpose, the alcoholic extract of chia seed was prepared by adding chia seed powder to 70% ethanol (5% w/v) with stirring for 24 h, at room temperature. The filtered extracts were concentrated with a rotary evaporator. The concentrated mixture was dried in an oven at 40 °C and kept in an amber glass container in the refrigerator at 4 °C until the experiment was performed. Total phenolics content and antioxidant activity of chia seed extract were evaluated by the Folin–Ciocalteu colorimetric method using gallic acid as standard and for free radical scavenging ability by DPPH (2,2-diphenyl-1-picryl-hydrazyl) method, respectively. Then, chia seed extract was added to butter with different percentages (0.05, 0.1, 0.25, and 0.5%) and its effects on chemical properties including acidity, acid value, peroxide value, and thiobarbituric acid were evaluated for two months at 15-day intervals in refrigerated storage. Also, sensory properties including color, odor, taste, texture, and overall acceptance of butter samples were assessed using 15 untrained evaluators based on a 5-point hedonic test as above conditions. The results were reported as means± standard deviation and they were analyzed with analysis of variance using the software SPSS version 14. Statistical differences were analyzed by Duncan’s multiple range test (p<0.05).
 
Results and Discussion: The results of total polyphenols content were 1108.78 ± 111.79 mg gallic acid per 100 g of extract and radical scavenging activity of chia seed extract in the concentration range of 4 to 20% was 35.17 ± 0.47 to 64.92 ± 2.95%. Also, the efficient concentration (EC50) of chia seed extract was 12.13 ± 0.59 mg/L in this study. It is known that the smaller the EC50, it will be the greater the antioxidant or free radical scavenging activity. According to the results, it was found that the concentration of chia extract has a significant effect on free radical scavenging (p<0.05) so that with increasing the concentration of the extract, its inhibitory properties increased. The results showed that the addition of different concentrations of chia seed extract and storage time were significant on the acidity and acid value of butter samples so that with increasing the amount of chia seed extract in treatments, the amounts of acidity and acid value increased significantly (p<0.05). Also, the acidity and acid value in all samples of butter increased significantly with increasing storage time during refrigeration (p<0.05). However, the amount of these two indices in treatments containing chia extract increased at a slower rate than the control sample during storage time, which could be due to the effect of phenolic compounds in chia seed extract in controlling the activity of lipolytic enzymes. Moreover, the results revealed that with increasing the concentration of the chia seed extract from the 15th day to the end of the storage period, the amounts of peroxide value and thiobarbituric acid of butter treatments significantly decreased compared to the control sample (p<0.05). This is due to the antioxidant effects of phenolic compounds in chia seed extract that delay the oxidation process. In this study, all chemical indices increased significantly during the storage time (p<0.05). All the samples in evaluated sensory properties were significantly different from the control sample (except odor) during 60 days of storage (p<0.05), in this way treatments had better sensory scores in color and taste properties compared to the control. In general, a concentration of 0.5% chia extract delayed oxidative damage, but in terms of sensory evaluation, a treatment containing 0.25% chia extract is selected and introduced as the most desirable treatment.

Abstract [1]Introduction: Anthocyanins are one of the most important of food colorants, which are found in many fruits, flowers, and vegetables, and have been used as natural pigments in commercial foods and beverage products due to their desirable colors and potential nutritional benefits. Saffron (Crocus sativus) is the most expensive spice of the world and an average 86.4% of wet weight or 96.4% of dry weight of saffron flowers is related to petals. Saffron petals usually do not have a commercial value but contain large amounts of anthocyanins, flavonoids and glycosides. Thus, these petals can be a good source of natural dyes applicable in pharmaceuticals, confectionery, and soft drinks. However, anthocyanins are readily unstable compounds with exposure to oxygen, pH, temperature, enzyme, light, as well as surrounding components, which reduces food color and quality. Losses of anthocyanins occur during juice processing and storage, and methods are needed to prevent these losses. Up to now, various methods including the encapsulation and the co-pigmentation have been tried to intensify the stability of anthocyanins. The co-pigmentation based on the molecular interactions, has been shown to be an efficient way to stabilize anthocyanins. The addition of organic acids, flavonoids, alkaloids, polysaccharides, proteins, etc. as a co-pigment, can improve the stability, and change the bioactivity of anthocyanins. Encapsulation of anthocyanins by alpha and beta cyclodextrins is a potential treatment that could d anthocyanin losses. Anthocyanins can form inclusion complexes with cyclodextrin molecules, which may protect anthocyanins from hydration and polymerization reactions. Therefore, saffron petal is a potential resource of anthocyanin in Iran. Low thermal stability of the anthocyanins caused a tendency to the synthetic colorants. Therefore, the main goal of this research was to investigate the effect of cyclodextrins and co-pigmentation on the anthocyanin extract of saffron petal during heat treatment.
 
Materials and Methods: Anthocyanin extract of saffron petal was extracted by 50% acidic ethanol solution at ambient temperature. Acidified extract was concentrated by a rotary evaporator at 40˚C up to 9 percent concentration of solid materials. Different concentrations of alpha and beta cyclodextrin (10, 25, 50, 75 and 100 mole alpha or beta cyclodextrin to one mole anthocyanin) and also, different co-pigments such as gallic acid (at two molar ratio of 50:1 and 100:1of galic acid/anthocyanin), ferulic acid (at two molar ratio of 50:1 and 100:1of ferulic acid/anthocyanin), quercetin (at two molar ratio of 2.5:1 and 5:1 of quercetin/anthocyanin) and rutin (at two molar ratio of 10:1 and 25:1 of rutin/anthocyanin) were used to study the thermal stability of anthocyanin. Furthermore, the hydroalcoholic extract of rosehip was prepared and concentrated thereby, the rosehip extract (at two molar ratio of 50:1 and 100:1gallic acid equivalent/anthocyanin) was used as a co-pigment. Total anthocyanin content was measured using differential pH method and reported based on mg of cyanidin 3-glucoside per 100 ml the model drink. a* value was measured by Hunter Lab. Model drink (20 mM acid citric buffer in pH of 3) containing 0.01 % CaCl₂ and anthocyanin extract was prepared. Prepared model drinks were heated at 90 °C during 0, 15, 30, 45, 60, 90 and 120 min and then, were cooled up to room temperature. Half time of anthocyanin was calculated and the mentioned treatments were investigated to evaluate the stability of the different compounds.
 
Results and Discussion: The results indicated that alpha cyclodextrin at molar ratio of 50:1 (alpha cyclodextrin to anthocyanin) hadn’t any significant effect on the anthocyanin stability but beta cyclodextrin at molar ratio of 50:1 increased the colorant stability, which can be due to the smaller cavity of alpha cyclodextrin rather than beta cyclodextrin that lead to the lower interaction between alpha cyclodextrin and anthocyanin. Although, phenolic co-pigments hadn’t any significant effect on the anthocyanin stability of the model drink but the rosehip extract at two molar ratios of 50:1 and 100: 1 increased the anthocyanin retention. Total phenolic content of rosehip extract was 14.56 g gallic acid equivalent per liter of the extract and total flavonoid content was 365 mg quercetin equivalent per liter of the extract. According to the studies and our results about total phenol and flavonoid content, the increased retention of the anthocyanin can be related to the variety of the phenolic and flavonoid compounds of the rosehip extract. Therefore, beta cyclodextrin as a trapping agent and rosehip extract as a co-pigment, can increase the anthocyanin stability of the saffron petal during heat treatment.