Iranian Food Science and Technology Research Journal

Abstract Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.

Abstract Introduction: Lipids are valuable foods that operate as the medium of heat transfer to the food and susceptible to oxidation on storage and frying processes. Lipid oxidation is one of the major cause of food quality deterioration during storage for vegetable oils, fats and other food systems. The free radical are defined as any chemical species having one or more unpaired electrons is generally responsible for the deterioration and limiting the shelf life of fatty foods. Characteristic changes associated with oxidative deterioration include development of unpleasant tastes and odors as well as changes in color, specific gravity, viscosity and solubility .Moreover, the products of lipid oxidation may be potentially toxic and may lead to adverse effects such as the production of carcinogens, mutagenesis and aging. Autoxidation occurs when molecular oxygen reacts with unsaturated lipids like canola oil. Antioxidants are a group of chemicals affect the process of lipid oxidation at different stages and capable of extending the shelf life of food that contain lipids. In general, food industry have been added and applied the synthetic antioxidants such as BHA (Butylated hydroxyl anisole), BHT (Butylated hydroxyl anisole) and TBHQ (Tert-butyl hydroquinone) during the manufacturing process to retard lipid oxidation and prevent fat oxidative and rancidity. They are used to retard the development of unpleasant flavour caused by the oxidation of unsaturated fatty acids. They retard oxidation of lipids by reacting with free radicals, chelating free catalytic metals and also by acting as oxygen scavengers. However, there is concern about the safety and toxicity of synthetic antioxidants in relation to their metabolism and accumulation in body organs and tissues. Synthetic antioxidants are known among other things to cause impairment of blood clotting, lung damage and to act as tumor promoters. Consumers acceptance of synthetic antioxidants remains negative due to their perceived detrimental effect on human health like carcinogenic effects. Consequently, This has led to an increasing trend and interest in the search for effective natural antioxidant and there has been a tendency towards natural antioxidants and replace of these synthetic antioxidants with natural ones such as phenolic compounds. Finding new resources of vegetal antioxidants in order to use them in food (as an additive or alternative with artificial antioxidants) is an important research subject in the field of food science and technology.Researches on alternative natural products such as aromatic plants extract and essential oil have been extended. Phenolic compounds are defined as substances possessing a benzene ring bearing one or more hydroxyl substituents, including their functional derivatives. There are different sources of phenols such as grapes, olive oil, sorghum, beans, spices and herbs. Aromatic plants are used traditionally in various regions of Iran for their preservation and medicinal properties, in addition to enhancing the aroma and flavor of foods. Aromatic plants components that have antiradical activities were used as natural antioxidant in food   and biological products. Carum copticum (C. copticum )is well known and valuable medicinal plant that is used widely in Iranian traditional medicine. In this study C. copticum ,as natural antioxidant, was added to Canola oil for improving its oxidative stability .The aim of this research was to evaluate the antioxidant properties of C. copticum extracts (aqueous and alcoholic),and its antioxidant activity in canola oil   Materials and methods: In this study, aqueous and alcoholic extract of C. copticum fruit was extracted as a natural antioxidant. In the first stage, the amount of phenolic compounds content in extracts were measured. Then to determine antioxidant power and activity of extracts the two methods was investigated, DPPH◦ free radical scavenging and β-carotene/linoleic acid system. Each extract at three concentrations of 200 ppm ,400ppm and 600ppm added to canola oil and storage in a period of 49 days. BHT were added to Canola oil at 100 and 200ppm. Also their oxidative stability in canola oil was investigated by measuring peroxide and thiobarbituric acid values. Results & discussion: The results showed that, C. copticum has good total phenolic content and in β-caroten bleaching assay, by concentration of 2 mg/ml BHT showed the highest inhibition effect (%96 ± 0.09) and followed CE (%76±0.0). In DPPH◦ free radical scavenging and β-carotene/linoleic acid systems, the sequence of the power of antioxidant activity was BHT then CE in concentration of 400 and 600 ppm. In oven test, all extracts inhibited primary and secondary oxidation products of canola oil. Statistical results revealed that CE in concentration of 600 ppm, did not showed significant difference for PV and TBARS comparing with 200 ppm BHT(p>0.05). But CA and CM had lower antioxidant activity in comparision with 200 ppm BHT (p<0.05). Acocording to results, C. copticum is a potent antioxidant for stabilization of canola oil and can be used as a natural antioxidant. It seems that after complementary test because of appropriate antioxidant activity, C. copticum can be used as natural antioxidant in foodstuff, especially in edible oils to improve the oxidative stability of canola oil.

Abstract Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national dietary all over the world. (Mashayekh et al, 2008). Food experts are becoming more open to Quinoa, because of high protein content, (Dallagnol et al., 2013). FAO compares Quinoa grain with concentered milk powder considering high nutritional facts, and called grains as multi vitamin (FAO, quinoa, 2011). According to scientific reports quinoa grain can be replaced with rice in national dietary (Ferreira et al, 2015. Oelk et al., 1992). Quinoa originally cultivated in South America (barazil, Chile, Peru etc.) and known as semi-cereals (Schoenlechner&Berghofe2010).Furthermore, Quinoa flour is a highly nutritional alternative to feed animals as well as in the production of foods which are suitable for patients with celiac disease and gluten-sensitive patient worldwide. (Dallagnol et al, 2013). From the technological point of view, functional properties hold an important position, Water and oil absorption capacity, protein solubility, gelatinization capacity, foam ability and foam stability are the most important functional properties. (Kaur and Singh, 2007. Ameri shahrabi, 1390). Functional properties are affected by different parameters such as protein network structure, lipid, carbohydrate, temperature and pH, respectively. (Alukoand Yada, 1995). This study proposed to investigate the physicochemical properties of Quinoa flour of three different varieties and monitor the effect of pH on their functional characteristics
 
Materials and methods: three different variety of Quinoa grain, originated and cultivated in Peru, were used for experiments, varieties were black (BLACK COLLANA), white (SALCEDO INIA) and red (PASANKALLA), respectively. Grains were grind by 75 degree in mesh and refrigerated during storage. Carbohydrate, fat, ash, moisture content and protein were measured by AACC, (2003) methods. Functional properties were also measured using scientific methods, Owusu-Apenten, (2002), Kaur and Singh (2007) and customized Adebowale et al, (2005) method which used to measure protein solubility, Water and oil absorption capacity, foam ability and foam stability, respectively. Emulsion capacity and emulsion stability were measured using majzoobi et al, (2012) method.
 
Results and discussion: chemical properties are important in both technological and nutritional aspects, chemical characteristics were observed and reported for three studied varieties. Protein solubility known as the first criteria in protein functional properties (Asadpour et al., 2010), this parameter is influenced by pH and the least value were observed in pH=4.5 (protein isoelectric point). Water and oil absorption capacity is one of the most important characteristics in flours (Kinsella, 1979), this parameter is a physical phenomenon which is known as oil or water confined in non-polar protein chains that is dependent on protein spatial shape. (Kinsella, 1979؛ Kaur and Singh, 2007؛ Trayunham et al., 2007) responses led to 1.285, 1.475 and 1.295 for white, red and black varieties, respectively. Foam ability and foamstability, actually known as volume increase caused by fast stirring and usually results in convenient rheological properties in products texture like ice cream and bread.this parameter refers to the ability of protein to make stable foam aginst mechanical and Gravitational stresses and measured in a 90 min. period of time (Oladela & Aina,2007) (Kinsella,1979).  Least responses in this case were observed in pH=4.5 which is an isoelectric range of pH for protein chains. Results were corresponded by responses of El Nasri and El Tinay (2007), Lawal) 2004(, Taghizadeh et al, (2017) and Asadpour et al (2010) about other semi-cereal grains. Last metered parameter was emulsifying ability and emulsion stability, emulsifying in protein structure is an equilibrium between hydrophilic and hydrophobic parts of protein and affected by alkaline range of pH (Ragab et al., 2003( this parameter is influenced by protein solubility which is in the least measures in isoelectric point (Feizi et al., 2013). Results had shown that foam stability would decrease during time passes. This may be due to the coupling of dispersed phase particles (oil droplets) over time. Concerning the effect of pH on emulsion stability, the results showed that the stability values at alkaline pH were higher than that of acidic pH, so that this stability at pH = 9 was significantly different from other pHs. Among the three varieties of quinoa, the amount of protein in the black variety (16.81%) was higher than the other varieties, which could be further investigated as a potential protein source. In addition, results indicate functional properties are influenced by pH, which means out of iso electric point, protein solubility increase and other fictional properties were improve followed.
 

Abstract Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional and nutritional properties of proteins. These compounds have interesting biological properties such as anti-oxidative, anti-hypertensive, anti-bacterial, anti-cancer and anti-thrombotic activities. Lipid peroxidation is one of the main reasons behind the deterioration of foodstuffs during processing and storage. In this case, the addition of anti-oxidative compounds is considered as an effective way to improve the shelf-life of lipid containing foods. Due to carcinogenic effect of synthetic anti-oxidative compounds, extensive efforts have been done to find natural anti-oxidative compounds with plant origin during recent years. Pumpkin (Cucurbitapepo) seeds are rich of proteins, unsaturated fatty acids, phytosterols and essential minerals like Zn, K, Ca, Mg, Fe, Cu and P. Oil content of pumpkin seeds is about 40-60%, and mostly consisted of oleic, palmitic and stearic acids. On the other hand, its protein content is about 45-46%, and this amount will reach to 55-56% after defatting. To date, pumpkin seeds have been mainly used for pumpkin oil production. After the oil extraction, a protein-rich by-product (pumpkin oil cake) remains, which is often used for animal feeding. In this study, the enzymatic hydrolysis of pumpkin oil cake protein isolate by a food-grade protease named trypsin was attempted and the optimum treatment was selected based on the DPPH radical scavenging and ferrous ion chelating activities Materials and Methods: In this study, the optimization of the hydrolysis of pumpkin (Cucurbitapepo) oil cake protein was investigated using response surface methodology (RSM) and central composite design (CCD) in order to achieve the maximum DPPH radicals scavenging and metal ion chelating activities. For this purpose, trypsin concentrations of 1-2% and hydrolysis temperatures and times of 35-45 ċ and 2-5 hours were examinedas independent variables. Preparations of pumpkin oil cake protein isolate (POCPI) Defatted pumpkin oil cake was dispersed in distilled water (1:10 w/v). The pH was adjusted to 10 with 1N NaOH, mixed for 1 hour at room temperature and centrifuged at 5000g for 20 minutes (Combi514R, South Korea). The supernatant was collected, pH was adjusted to 5 with 1N HCl and centrifugation was performed at the same condition. Supernatant was discarded and precipitate was collected as pumpkin oil cake protein isolate. Enzymatic hydrolysis Pumpkin oil cake protein isolate was dispersed in tris-HCl at pH= 8 for trypsin enzymatic treatment (5% w/v). After that, trypsin was added at 1%, 1.5% and 2% and hydrolysis was carried out for 2, 3.5 and 5h at 200 rpm in shaker incubator (8480-VS, South Korea). Hydrolysis temperatures were 35, 40 and 45˚C. At the end of hydrolysis, the enzyme was inactivated for 15 minutes at 85˚C; dispersion was centrifuged at 4000g for 30 minutes, the supernatant was collected and freeze dried. DPPH radical scavenging activity An aliquot of 1000 microliterpumpkin oil cake proteinhydrolysate was mixed with 1000 microliter of 0.1mM DPPH solution prepared in 96% ethanol. The mixture was allowed to stand for 60 minutes in the dark and the absorbance was read at 517 nm. The blank was prepared with the same manner except that 1000 microliter water was used instead of 1000 microliter pumpkin oil cake proteinhydrolysate. Ferrous ion chelating activity Pumpkin oil cake protein hydrolysate(4.7 ml) was mixed with 0.1 ml 2mM FeCl2 and 0.2 ml 5 mM ferrozine and was kept at room temperature for 20 min. The absorbance was read at 562 nm and the blank sample was prepared with the same manner except that 4.7 ml distilled water was used instead of sample. Results & Discussions: The results of this study, showed that the optimum conditions to reach the maximum DPPH radicals scavenging and metal ion chelating activities were 35 ċ, 5h, 1.1% enzyme concentration and 45 ċ, 2.05h and 2% enzyme concentration that showed DPPH radicals scavenging and metal ion chelating activities of 76.28% and 49.61% respectively. These results were to large extent similar to those suggested by Design Expert software (75.89% and 50.84%). The R2 was 0.9184% and 0.9761% for DPPH radicals scavenging and metal ion chelating activities respectively. Moreover the adjusted R2 was estimated to be 0.1333 and 0.1827 for DPPH radicals scavenging and metal ion chelating activities respectively, which suggested the suitability and fitness of proposed model for the considered responses. Conclusions: Based on the results, pumpkin oil cake protein hydrolysate demonstrated appropriate anti-oxidative and metal ion chelating abilities. The results of this study indicated that pumpkin oil cake protein hydrolysate had the ability to be used as an effective and natural anti-oxidative compound in lipid containing foods.

Abstract Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods including solvent extraction is faster, safer and cheaper. In the oil extraction process, the preparation of the seeds is a substantial stage for obtaining oil with high quality and efficiency. Microwaves are electromagnetic waves that have a frequency ranged from 300 MHz to 300 GHz with corresponding wave lengths ranged from 1 mm to 1 m. On the other hand the artificial neural network as a powerful predictive tool in a wide scale of process parameters has been studied on an industrial scale in this research in order to achieve a simple, rapid, precise as well as effective model in the oil extraction of Nigella sativa L seed. Materials and Methods: In the present study Black Cumin seeds after preparation including cleaning and passing resistance of the samples in front of air and moisture were stored in a plastic bag until the day of experiments. Then, they have been pre-treated with microwave within different processing times (90, 180 and 270 S) and powers (180, 540, and 900 W). Afterwards, seeds’ oil was extracted by screw rotational speed levels approach (11, 34 and 57 rpm). Different selected parameters including extraction efficiency, oil acidity value, color and oxidative stability were determined. To predict the alterations trend, the artificial neural network (ANN) design in MATLAB R2013a software was used. Results and Discussion: According to MSE and R2 values obtained in this study, feed forward neural network with transfer function sigmoid hyperbolic tangent and Levenberg- Marquardt learning algorithm with topology of 3-10-5 (input layer with 3 neurons– a hidden layer with 10 neurons – output layer with 5 neurons) were selected as the optimal neural network with R2 more than 0.995 and MSE equal to 0.0005. Also, the results of the optimized and selected models were evaluated and these models with high correlation coefficients (over 0.949), were able to predict the changes' trend. According to the complexity and multiplicity of the effective factors in food industry processes and the results of this research, the neural network can be introduced as an acceptable model for modeling these processes. By determining the activation function in neural networks which was a function of sigmoid hyperbolic tangent in this study and also, with having the amounts of weight and bias, the connections created by the neuro-fuzzy model can be extracted. By defining this simple created mathematical equation, in computer software such as Excel, we can have a useful, simple and accurate program for predicting the desired parameters in the process of oil extraction by using microwave pre-treatment. Due to high accuracy of neural model we can trust the prediction of these models with high confidence, and this model can be used to optimize and control the process, which can lead to saving in energy and time, and on the other hand, can create a better final product.

Abstract Introduction: Strawberry is one of the native and small fruits of moderate regions, which its cultivation  has been increased in all over the world including Iran. Due to the abundance of vitamin C and mineral materials, it is very useful for some diseaseses. Lack of the knowledge in production management, harvesting, cooling, transportion, storage, marketing and processing equipments and connection between these different parts are the main problems throgh industrial production of strawberry fruit (Salami et al., 2010). According to the various studies, the parameters such as color, shape, size and mass are not sufficient for the consumer to purchase the fruit (Abbot, 1991). They would like to have more information about the fruit which is supposed to be purchased (Voca et al., 2008). Several researchers have been investigated physical and chemical properties of different varieties of strawberry fruit (Wojdylo et al., 2009; Salamat, 2011; Nemzer et al., 2018). According to the litrature, any international standard classification for Parus strawberry (which is mostly cultivated in Iran) based on physical and chemical was not found. In this study, some physical, mechanical and chemical properties of strawberry fruit Parus variety, as well as the relationship between them, were investigated. The classification was performed based on the appearance features including color and size with the opinion of the expert in six classes.
 
Materials and methods: In Kurdistan province strawberry fruit is often grown in open area and cultivated areas of Parus variety due to many reasons are increasing. To classify the strawberries, six classes were considered. Physical and mechanical properties such as dimensions, density, porosity, stiffness and biological yield point were measured at least at five replications. The porosity of the strawberries was also calculated through the division of the difference between actual and apparent density to actual density. Also, the stiffness and biological yield point were measured using Universal Instron Testing Machine (Zwick/Roll). Chemical properties of Parus strawberry including vitamin C, acidity, total soluble solids and flavor index were investigated at five replications.
 
Results and discussions: The analysis of variance showed that all chemical properties including ascorbic acid, acidity, total soluble solids, and flavor index, were strongly influenced by the class. The LSD mean comparison showed that the highest levels of vitamin C were related to the ripe fruits which had a direct relationship with fruit size. The acidity values between the classes varied from 0.55 to 1.08, and the lowest value was related to the first, second and third classes, respectively. The total soluble solid material (TSS) was affected by some factors: sugar (as main part), organic acid and organic pectins and was increased by growing strawberries and increasing the amount of sugar. For the first, second and third  classes, TSS was higher than those of the fourth, fifth and sixth clases. The flavor index value for the lower classes (first, second and third) is higher than the higher classes (almost 2 times). The analysis of variance for all physical and mechanical properties indicated that all parameters are affected by the classes. Due to its more soluble materials, the maximum value for actual density was related to the third and second classes, respectively. The apparent density of agricultural products depends on various factors such as geometric shape, size, surface properties, moisture content and measurement method. The apparent density for the first and fourth classes were 561.743 and 498.408 gr.mm-3, respectively. The maximum and minimum value of stiffness was related to first (about 5.2 N.mm-2) and fourth (about 28.2 N.mm-2), respectively. For biological yield the maximumvalue was related to the fourth class, as well.
 
Conclusion: In this study, the classification of strawberry, variety of Parus was investigated based on physical, mechanical and chemical properties. All properties were affected by changing the classes. The results of this research can be used to design and construct post-harvest and sorting mechanisms of agricultural products which require comprehensive information about physical, mechanical, chemical properties.

Abstract Introduction
 Sesame paste is a product that is obtained by mixing Ardeh obtained from peeling of Sesame seeds with sugar or other sweeteners and flavorants such as cardamom and vanilla. Each 100 grams of this nutritious product contains 558 kcal and providing 17% of the daily calcium need, 100% for iron and 26% for protein. Sesame cream /Ardeh cream provides 478 kcal per 100 grams. Ardeh cream is also a good alternative to chocolates with artificial colors, so it is a very good choice in cases of hypoglycemia, such as before the exam session of students or during heavy excersize such as mountaineering. Sugar substitutes are compounds that, like sugars, are used to sweeten foods, except that they are not digested without the need for metabolized insulin, or are digested sparingly and therefore have little caloric value. The diet products are usually based on reducing calorie intake, which today, the growing interest of people in eating healthy diet has led to an increase in their desire to consume low-calorie products. Patients with diseases caused by sugar consumption such as diabetes, hypertension and hyperlipidemia, osteoporosis, obesity, etc. tend to use artificial sweeteners such as saccharin, aspartame, cyclamate and acesulfame.
Materials and Methods
 Hydrogenated oil, Skim milk powder, Whey powder, Soy lecithin, Potassium dichromate, Ethanol, Ardeh , Erythritol, Isomalt Powder, Ribodioside a, Sugar  Stable micro histometer systems, Ballmer, Memmert model digital scale, Autoclave, Oven, N Hexane, Desiccator, Soxhlet device, 500 cc balloon, Peptone water, Dichlorine-Rose Bengal Chloramphenicol Agar (DG18), coax reagent, EC broth culture medium, lauryl sulfate culture medium, pH meter with measuring accuracy of 0.1%, 0.1 N sulfuric acid solution, Potassium sulfate, dioxide Selenium, boric acid solution, crystallized copper sulfate, aluminum plate were used in this study . First, to prepare a control sample, raw materials such as flour, oil and sugar were added to the mixer and mixed together, then the rest of the ingredients were added and mixed inside the machine to make the cream uniform and homogeneous. Then it was transferred to the filter and packed in the desired containers. Sugar substitutes were used for the rest of the samples.
Results and Discussion
  The prevalence of obesity and diabetes has increased dramatically in recent years, forcing consumers to look for low-calorie sweeteners. Replacing low-calorie sweeteners with sucrose results in low-calorie,  and healthy foods. The aim of this study was to present a new formulation using isomalt, ribadioside a, erythritol as sucrose substituents and to investigate its effect on chemical, physical and sensory properties of substituted samples compared to the control sample. The use of sucrose substituents was effective in improving some physicochemical properties of Ardeh so that the moisture content of the substituted samples increased. The results of histological examination also showed that the replaced samples had softer tissue than the control sample, which was due to the weakening of tissue stability by sucrose substitutes. The results of sensory properties based on aroma, taste, odor and texture also showed that sample 2 with the formula 25% sucrose, 6.25% isomalt, 0.003 ribodiozide obtained the highest score in terms of overall acceptance. The reason for the decrease in the general acceptance of the samples replaced with complete elimination of sucrose is the lack of regulation of the desired sweetness by these alternatives. The results of microbial analysis of samples also showed that sugar substitutes have no effect on the microbial properties of Ardeh. According to the obtained results, sample 2 with 25% sucrose, 6.25% isomalt, 0.003% ribodioside a is the best combination and a healthy and low calorie snack.
 

Abstract Introduction
Doogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied.
 
Material and Methods
Raw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45  ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of  total dry matter.
 
Results and Discussion
 In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples  led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure was smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC level. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.

Abstract Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.

Abstract Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. Magnitude and duration of heating has a strong influence on anthocyanin stability. Temperature degrades the anthocyanins and the rates of degradation depend on the presence of oxygen, pH and their chemical structure. In this study the effect of temperature and solid content on degradation kinetic of anthocyanins in Berberis vulgaris var asperma were determined over a temperature range of 70-90◦C. Analysis of kinetic data suggested a first-order reaction for the degradation of barberry juice and concentrate anthocyanins. The half-life values were calculated 6.02, 3.32 and 1.06h for juice, 3.32, 1.84 and 0.76h for concentrate of 30 Brix and 3.19, 1.31 and 0.49h for concentrate of 50 Brix between 70 and 90◦C, respectively.The temperature-dependent degradation was modeled using Arrhenius equation. By increasing solid content, the activation energy value was increased but D-value and Z-values were reduced. The results shows that the degradation of anthocyanins in concentrates occurred at a faster rate than in juice. By increasing the temperature degradation rates were increased both in juice and concentate.

Abstract In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using small amplitude dynamic oscillatory shear (SAOS). The LVE of this gum were observed at more than 1% strain. The elastic component was always higher than the viscous one. Mechanical spectra of these gum solutions were obtained by frequency sweep measurement classified into that of weak gels because G’ was larger than G” throughout the tested frequency range. The complex modulus has linear relationship with the frequency. The gums showed dependency behaviour as a function of temperature in the range of 5-85oC. The moduli were dependent on gum concentration. They were shown that strength of AHSG at cooling step was more than heating step. AHSG at concentrations above 2.5% was formed gel and its gel was irreversible. Gel formation temperature increased with increasing concentration. FT-IR spectra to understanding their functional groups were recorded in the transmittance mode.

Abstract Introduction
Food packaging is one of the essential components of the food supply chain, playing a vital role in maintaining product quality, ensuring safety, and extending the shelf life of perishable commodities. Beyond its traditional role as a passive barrier against physical, chemical, and microbial deterioration, novel packaging is expected to perform active and intelligent functions that can enhance product stability, indicate spoilage, and reduce food waste. In this context, the development of intelligent biodegradable films has received growing attention over the past decade due to their environmental compatibility, sustainability, and ability to provide real-time information on food freshness through measurable color changes triggered by spoilage-related pH variations. Among various natural colorants, anthocyanin-rich plant extracts are considered ideal candidates to be aoolied as a pH indicator in smart packaging. These compounds exhibit distinct color transitions in response to pH changes while also contributing antioxidant and antimicrobial properties that can further enhance food preservation.
Materials and Methods
In the present study, a pH-sensitive, biodegradable intelligent film was developed using a gelatin-based matrix reinforced with chitin nanofibers (NCh). The film was incorporated with Malva sylvestris (malva) and Amaranthus cruentus (amaranth) extracts as natural colorimetric indicators and bioactive components. Both extracts are rich sources of anthocyanins and phenolic compounds, which can impart multifunctional properties to the packaging material. The experimental design was optimized using the Response Surface Methodology (RSM) based on a Central Composite Design (CCD) with two independent factors: the concentration of malva extract (0.05–0.35% w/v) and amaranth extract (0.3–0.8% w/v).
The prepared films were evaluated for mechanical characteristics (tensile strength and elongation at break), water vapor permeability (WVP), moisture content, solubility, color attributes, thickness, and optical properties. Antioxidant activity was determined using the DPPH radical scavenging method, while antimicrobial activity of malva extract was tested against Staphylococcus aureus and Escherichia coli using the disk diffusion and minimum inhibitory concentration (MIC) assays. Structural and morphological characterizations were carried out using Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), and X-ray Diffraction (XRD), while Fourier-transform infrared spectroscopy (FTIR) was used to examine possible molecular interactions between film components. The color response of the films to pH variation was evaluated over a wide range (pH 1–14), and their practical application was assessed by monitoring spoilage in packaged common carp (Cyprinus carpio) fillets stored at refrigerator temperature for 72 hours.
Results and Discussion
The results indicated that the simultaneous increase in malva and amaranth extract concentrations significantly enhanced the tensile strength of the films from 1.687 to 4.654 MPa, while elongation at break decreased from 24.405% to 15.102%, reflecting increased structural rigidity and reduced flexibility. Water vapor permeability increased from 0.00162 to 0.00418 g·m⁻¹·s⁻¹·Pa⁻¹, whereas moisture content and solubility decreased from 26.501% to 19.001% and from 23.654% to 17.415%, respectively, suggesting improved hydrophobic interactions within the polymeric network. The film thickness increased from 0.141 to 0.231 mm, total color difference (ΔE) increased from 20.99 to 43.47, and whiteness index (WI) decreased from 82.71 to 51.11, demonstrating that the incorporation of extracts led to more intense coloration. The antioxidant activity, measured as DPPH radical inhibition, increased remarkably from 39.889% to 71.021% (p < 0.001), confirming the strong radical scavenging potential of the incorporated extracts. Malva extract showed notable antimicrobial effects, with inhibition zones of 8 mm (MIC = 13.86 ppm) against S. aureus and 9 mm (MIC = 24.67 ppm) against E. coli, highlighting its effectiveness as a natural antimicrobial agent.
SEM and AFM analyses revealed improved surface uniformity and better compatibility between gelatin and chitin nanofibers in the presence of the extracts, while XRD results indicated that the semi-crystalline nature of the films remained largely unchanged. FTIR spectra confirmed hydrogen bonding interactions between the hydroxyl and amide groups of the extracts and the polymeric matrix, validating molecular-level compatibility. The pH-sensitivity evaluation demonstrated a distinct color shift across the pH range of 1 to 14, from red in strongly acidic conditions to yellow under alkaline environments. This visible and reversible color transition indicated the suitability of the films as pH-sensitive indicator. In practical application tests, the films successfully detected fish spoilage after 72 hours of storage at refrigerator temperature by exhibiting an obvious and easily perceivable color change corresponding to the increase in pH caused by microbial activity.
Conclusion
Overall, the developed gelatin/chitin nanofiber-based films incorporated with Malva sylvestris and Amaranthus cruentus extracts exhibited desirable physicochemical, mechanical, antioxidant, and antimicrobial properties, along with excellent pH sensitivity. These multifunctional attributes make the films a promising candidate for use as intelligent and active food packaging materials capable of real-time freshness monitoring. Furthermore, the biodegradable nature of the materials provides an environmentally sustainable alternative to conventional synthetic packaging. Future studies are recommended to investigate the color stability, performance, and long-term durability of these films under refrigerated and industrial storage conditions to support their potential commercialization in smart packaging systems.

Abstract Introduction: Seafood is among the very perishable foodstuffs. For this reason, a lot of researches have focused on improving the quality of fish and increasing the shelf-life of fishery products, including the use of edible films, modified atmosphere, freezing and control of temperature. Storage in the refrigerator is one of the methods used in fish supply centers to keep quality and extend the product shelf-life. The storage of fish and seafood in the refrigerator decreases the enzymatic and chemical activity and activity of microorganisms. However, undesirable changes occur during refrigerator storage, which leads to a decrease in quality. Therefore, it is necessary to maintain the product quality by combining protective factors. The aim of the present study was to evaluate the preservation effects of salt/sugar solutions treatment on quality of fish fingers made from silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage (4ºC).
 
Materials and methods: The prepared fillets (about 100 g in weight) were soaked in cold 10% salt/sugar solutions for 30 min, allowed to drain for 15 min in refrigerator and after bone separation were minced. Fish fingers were prepared after adding the ingredients and mixing, and then packaged and stored in refrigerator for 15 days. The treatments of study were as: fish fingers without any treatment (control sample), samples made from treated fillet with salt/sugar solution(50 / 50) (T2), samples made from treated fillet with salt/sugar solution (75 / 25) (T3) and fish fingers made from treated fillet with salt solution (100 %) (T4). Physicochemical, microbial (TVC and PTC) and sensory characteristics were measured at days 0, 3, 6, 9, 12 and 15.
 
Results and discussion: PV, TBA and TVB-N values were increased significantly in all treatments (p<0.05). Lowest TVC count was obtained in treatment 2 at day 15 (5.8 log CFU/g). According to the obtained results, treatment 2 was the best treatment in sensory characteristics. Osmotic treatment increased the shelf-life of fillets and their products, due to the effect of preventing these solutions against the growth of spoilage bacteria, which ultimately resulted in the reduction of corrosive products such as TBA and TVB- N. The results of this study showed that osmotic solutions have the potential to replace the thermal and chemical treatments to produce a quality and healthy product with an apparent consumer sentiment.

Abstract Introduction
Solar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy is still less than fossil fuels, which has caused environmental problems in the world. In recent decades, the tendency to use renewable energy, especially solar energy, has increased. A significant portion of the world's energy (about 30%) is spent on agriculture, and about 3.62% is used to dry agricultural products (Iranmanesh et al., 2020). However, thermal and drying efficiency of the solar collectors are not in acceptable range. Applying different ways to improve the performance of solar dryers such as using thermal energy storage system, air recirculation mechanism and using desiccant system. In this paper, phase change materials were placed vertically in consecutive rows at different distances inside the collector and the thermal performance of the collector was investigated. Also, the drying process of Oleaster were evaluated using PCM and air recirculation system.
 
Materials and Methods
The indirect solar dryer used in this study includes the chassis, flat plate collector, electric fan, drying cabinet, pipes containing PCM and sensors. 25 copper tubes containing PCM are placed on the absorber plate with fixed intervals. The insulated cabinet of the dryer has three trays. A 220 volt 60 W electric fan is placed in the inlet of the collector and causes to flow air inside the system. The process of drying Oleaster in a solar dryer was carried out for 9 consecutive days in August 1401. The drying process was performed at three positions of PCM pipes at 5, 10 and 15 cm intervals with air flow rate of 0.5, 1 and 2 m/s. The drying kinetics of Oleaster was investigated using five mathematical models considering drying time and related constants. The selected model is selected based on the degree of fit (the highest R² and the lowest RMSE) on the experimental data. Thermal efficiency was calculated according to ASHRAE standard 2003 (Eltawil et al., 2018). Moreover, to determine the drying efficiency the amount of energy required to heat the dryer and the product and extract water from the Oleaster and the total energy (electrical and thermal) input to the dryer was considered. SCE is defined as the energy required to dry one kilogram of the product.
 
Results and Discussion
The drying time of the product by the dryer is reduced from 2.09 to 4.16% on average by changing the position of PCM from 5 cm to 15 cm. On the other hand, with the increase of air velocity from 0.5 to 2 m/s, the drying time decreased from 8.32% to 16.64%. Henderson and Pabis model was the best model to describe and define the drying process of Oleaster with solar dryer. The curves of the drying rate against the time in different conditions illustrated that in the initial stage of drying of samples. The amount of moisture evaporation is high due to the high water content in Oleaster, and a major part of the drying process took place in this period. The value of SEC for the dryer without PCM was 4.26 MJ/kg, while for the case with PCM, it was 2.04 MJ/kg with a distance of 15 cm. By increasing the distance between the tubes, the drying efficiency increases due to the reduction of drying time and energy consumption. In this case, the consumption of electrical energy by the fan (for fluid flow in the dryer and collector) and the thermal energy input to the dryer are reduced. However, with the increase of air speed from 1 m/s to m/s², there is a significant reduction in drying efficiency. The highest drying efficiency was 36.72% and the lowest was 25.65% for distance 15 cm, air velocity of 1 m/s and distance 5 cm, air speed 2 m/s, respectively. Drying efficiency was improved by at least 12% using PCM.
 
Conclusion
In this research, the analysis of the thermal process in the solar dryer system in three positions of the tubes containing PCM inside the flat plate collector for the distances of 5, 10 and 15 cm between the tubes at three air velocities of 0.5, 1 and 2 m/s was investigated. Using the return flow system and the phase changing material at the same time improved the thermal efficiency of the flat plate collector by 19.12%.

Abstract Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties such as lack of gluten viscoelastic network protein constituents, lower technological quality and advent of some quality problems in production including low volume and weak texture. Some compounds such as certain enzymes and gums with the aim of improving the texture, mouth feeling and general acceptance, as well as imitating viscoelastic properties of gluten could be employed in the formulation of gluten-free products to make them acceptable for the celiac patients. For this purpose, guar gum is used widely as a thickener and stabilizer for producing gluten-free products. Also, addition of enzymes to grains produce could help in increasing the holding water capacity, improving softness and dough flexibility, enhancing texture and final product’s volume. Furthermore, notwithstanding widely researches on the cake, comparing to other production, this production has low nutrition values yet. So, enriched cakes with dietary fiber and natural antioxidants, is one of the goals of the industry. The researches has shown that dried, powdered and extracted pomegranate peel has rich fiber, bioactive materials and high antioxidative characteristics. Therefore, the main purpose of the present research is to study the effect of replacing the pomegranate peel (0-12 %), Guar gum (0-1.5 %) and Hemicellulase enzyme (0-90 ppm), respectively on the physiochemical properties. Material &Methods: Moisture content measurement of moisture by oven, density by using rapeseed seeds displacement method, hardness (STM 200 device), color index of crumb and crust by using CIE Lab colorimetric system that measure L* (brightness), a* (redness) and b* (yellowish), antioxidant activity with spectrophotometery method in 517 nm wavelength, and sensory properties of gluten-free sponge cake based on wheat starch. In association with sensory test,30 panelists was used for checking desirability of mouth texture, appearance texture, smell and taste, color, after-taste and general acceptance with six point hedonic test that they rated samples from most agreeability to most un agreeability. For this aim, the statistical plan of response surface method (RSM) of central composite design (CCD) with three variables and four central points were used and the texture test was applied four times and the other tests were applied three times. For this purpose the Design-Expert 7.0.0 software was utilized for determining of optimum point (a point in which the minimum density and hardness that this parameters considered as a blank in the cake limits), Duncan examination was used for comparing the average of data and analyze of data was implemented with SPSS 16 software. Results & Discussion: The results have shown that increasing the percentage of pomegranate peel in the formulation, density and bright and yellowish cakes were decreased and moisture, a* index, DPPH and hardness were increased. From the other hand, increasing the amount of replacing the gum caused to increase density, moisture and hardness. Adding the enzyme had effect in decreasing the light of crust and increasing density and color index in the crust of the cake. Totally was determined pomegranate peel had more effect on the antioxidant activity, density, hardness and colorful properties. Guar gum had fewer effect on this parameters and played most important roll on moisture of cakes. About enzyme can say it didn’t have significant effect on properties of cakes. Then, the optimum points has been defined via the software that the amounts of pomegranate peel and the guar gum were estimated at 9.1 and 0.56 %respectively, and the amount for hemicellulase enzyme calculated as 0 ppm. After that, the properties of the optimum cake were compared with blank cake and in addition to previous tests, sensory test was also performed. Moreover moisture and hardness of optimum cake was investigated in during of 14 days storage (days of 1, 7 and 14).The results have shown the physical, chemical and texture properties of optimum cake were largely similar to the blank samples and the main difference was in taste sensory properties of pomegranate peel that will corrected with the use of flavor agents. Over time, also, moisture was decreased and hardness was increased primarily and decreased later in both of blank and optimum sample. Therefore, gluten-free cake based on wheat starch with 9.1 percent pomegranate peel and 0.56 percent guar gum can be used, that only doesn’t have adverse effect on its properties, but also is acceptable for celiac patient.

Abstract Introduction
Sorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum starch would overcome its shortcomings and tailor it to the targeted application. Among physical methods, non-thermal plasma is a novel method for starch modifications. Plasma is an ionized gas including electrons, atoms, ions, radicals, and quanta of electromagnetic radiation that affects the functional properties of starch. The effect of plasma on starch is influenced by apparatus type, treatment conditions (feed gas, time, and power), and the source of starch. Two main mechanisms of starch modification are known as  cross-linking and oxidation together with depolymerization. Although the effect of plasma on many types of starch has been investigated, no research has yet been found on sorghum starch modification by non-thermal plasma. So, this investigation determines the effects of non-thermal plasma on sorghum starch to overcome the deficiency of the native form and to explore wider applications for sorghum starch.
 
Materials and Methods
 Sorghum starch was extracted by alkaline steeping and purified using toluene-salt-water treatment. Dielectric Barrier Discharge (DBD) plasma was performed to modify sorghum starch. The applied DBD plasma setup consisted of two flat rectangular aluminum electrodes with the dimension of 6.5×45 cm and 7×18 cm and an electrode distance of 3 and 6 mm for air and argon plasma, respectively. Each of the electrodes was covered with a mica sheet as a dielectric barrier. DBD reactor was supplied with alternating current (AC). The frequency was adjusted to 375 Hz. Starch samples were treated for 1, 10, and 20 min at 23 kV at atmospheric pressure. The amylose content of sorghum starch was determined by iodine binding colorimetry. Evaluation of other chemical parameters including protein, lipid, ash, and moisture was carried out according to AAC methods. The clarity was determined using a spectrophotometer at 650 nm. The swelling and solubility of 1.5% sorghum starch suspension (at 55, 65, 75, and 85 °C) were measured using the centrifuge method. The centrifuge-filtration method was performed to evaluate freeze-thaw stability of sorghum starches up to 4 cycles.
 
Results and Discussion
 Chemical parameters showed that the extracted sorghum starch was purified. The amount of protein, lipid, ash, and amylose was 0.39, 0.15, 0.59, and 29.23%, respectively. Plasma caused significant altering in sorghum starch properties. Compared to the argon plasma, the air plasma was more effective at increasing the clarity, solubility, and freeze-thaw stability. Increasing the time of treatment also improved the above-mentioned functional properties. The clarity of native starch (14.02%) was increased to 56.10% for the sample treated with air plasma for 20 min, probably due to intense oxidation and depolymerization of starch molecules. While the lowest clarity (13.07%) belonged to the 1-min argon plasma treated sample, this value was improved with increasing time of treatment. Probably cross-linked bonds were predominantly formed during the first minute of argon plasma treatment, resulting in a reduction of paste clarity, while a competitive depolymerization and oxidation reaction could be a reason for the increase of paste clarity. Solubility was increased for all treatments (except for argon-1 min). The highest solubility in each of the temperatures was found for 20 min air plasma treated sample. Depolymerization of starch molecules under plasma treatment produces low molecular weight fragments which leach out easily and increase solubility. The swelling power of 20 min air plasma treated starch was lower than that of native starch, probably due to the structural disintegration. Other samples had higher swelling power. The lower freeze-thaw stability of 1 and 10 min argon plasma treated samples may be due to cross-linking which increase retrogradation. The 20 min air-plasma treated sample had higher stability than other samples in 3 and 4th cycles of freeze-thawing. The freeze-thawing stability of other samples was similar to that of the native starch.
 
Conclusion
 Non-thermal plasma treatment improved the functional properties of sorghum starch. The best results were detected for the sample treated with air plasma for 20 min. Cross-linking may be the main reaction in the first minute of argon-plasma treatment. However, this mechanism was suppressed in a longer treatment time. It may also be stated that the effect of oxidation along with depolymerization was predominant in air-plasma treatment.
 

Abstract Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered and breaded products. Nuggets are products which are made of mixing mince or surimi with flavored and additive ingredients. The mixture is prepared after battering and being coated with toasted flour. It is then primary fried in oil and after freezing, packaged and stored. Therefore, the consumer only uses the final baking step, which usually involves frying in oil, consuming the product after thawing. Deep fat frying is a common cooking method in which fat is used as a heat transfer medium, during which foods with unique characteristics are produced in terms of taste, texture and appearance. During the frying process, along with shifting and moving the temperature, transferring and moving the material happens. Usually, with increasing frying time, the amount of oil absorption increases, but there is no linear relationship between. The amount of oil absorption depends on several factors such as oil quality, frying time, oil and food temperature, food form, porosity and chemical composition, especially the initial moisture content of the product.In general, fried foods at temperatures between 175 and 190°C have good brittle properties. Temperatures above 175°C may be associated with acrylamide formation, which is a carcinogenic substance. Therefore, the purpose of this study was to investigate the effect of frying medium (different vegetable oils) and temperature on the variations in the approximate composition and physical parameters of the fried silver carp nugget. Materials and methods: In order to produce fish nuggets, 87% of minis were mixed with additive and flavoring ingredients, 5% breadcrumbs, 5% onions, 1% garlic, 1.5% salt and 0.5% spices. The mixture was shaped into round shapes and immersed in the glaze with a specific formulation and after dripping the extra glaze was covered with toasted flour. Then, nuggets were prepared using sunflower, olive, canola and sesame oil for 30 seconds at temperatures of 150, 170 and 190 degrees of celsius preheated by frying deep frying and after cooling to room temperature was packed in zipper bags and was frozen at -20°C. After a day, the nuggets were removed from the freezer and after de-damping at ambient temperature, chemical (including approximate analysis, pH measurements, water holding capacity) and physical tests (including viscosity, yield of product, shrinkage, Colorimetric and sensory analysis) were performed on fish nuggets. For physical tests and sensory analysis, nuggets were deep fried in sunflower oil for 3 minutes at 180°C. Results & Discussion: The findings showed that fried nugget in sunflower oil and sesame oil contained moisture content, yield and high red color index, and oil absorption and yellowness index were less than fried nugget in olive oil and canola. From the temperatures of 150, 170 and 190°C in the primary frying, the temperature of 170°C had the highest moisture content and yield, and the average value of the brightness and redness index was 150 and 190°C. The temperature of 150°C showed lower oil absorption than 170°C and 190°C. According to the sensory evaluation, the sensory indexes of color, taste, smell, fat sensation in the mouth, texture, juiciness and general acceptance of the treatments in different oils and different temperatures of the initial frying were the same and did not show any significant difference. The priority was to select the panel of fried nugget panels in olive oil and prefer the initial frying temperature of 170 and 190°C. According to the results of this study, in terms of physical factors and the rate of absorption, fried nuggets in sunflower and sesame oil were more effective. Between the different temperatures of the initial frying, temperatures of 170°C for all of the measured indexes yielded better results than temperatures of 150 and 190°C.

Abstract Introduction: Probiotics are live microorganisms, if consumed in enough quantity, they exert beneficial effects on human health owing to improvement of intestinal microbiota balance. In addition to the impact on gut microbiota, probiotics have important role on human physical and mental health. This matter demonstrates the increasing emphasis on the consumption of diet based on probiotics in order to treat and prevent of different chronic diseases, particularly those related to stress and inflammation cases. Lactic acid bacteria (LAB) are the most common strains used as probiotics. They are useful member of gut microbiota and belong to generally regarded as safe (GRAS) microorganisms. Because of the numerous benefits of LAB, the probiotic potential of different strains of this group of bacteria has been assessed broadly. Although various commercial species of probiotics are available in the market, determination of new strains with individual properties is noteworthy. Therefore, this research was aimed to investigate the probiotic and antimicrobial potential of Lactobacillus fermentum isolated from fermented food.
 
Materials and methods: In the study,the probiotic potential of Lactobacillus fermentum including its resistance to acid (pH 2.5, 3.5 and 5.5) and bile salts (0.2, 0.5, 0.8, 1.2 and 3%) was studied. To evaluate the bile salts resistance, 100 μl of prepared microbial suspension was cultured on MRS Agar media containing bile salts. Plates were incubated at 37 ᵒC for 24 hrs under anaerobic condition. After incubation period, the plates were inspected for bacterial colonies observed by naked eyes. The antimicrobial activity was measured using “Lawn on the spot” method against Listeria innocua, Staphylococcus aureus and Pseudomonas aeruginosa. The resistance of Lactobacillus fermentum was also assessed against commonly used antibiotic drugs (chloramphenicol, tetracycline, penicillin and gentamycin).
 
Results and discussions: Results shown that although Lactobacillus fermentum was not able to grow at pH 2.5, its viability in the pH 3.5 and 5.5 was 92 and 99%, respectively. This strain had also adequate resistance against different bile salt concentrations. In the present research, the growth rate of the examined strains was gradually reduced as the bile salt concentration was increased; so that  the higher and the lower growth rate was observed at 0.2 and 3% bile salt concentrations, respectively. Results shown that the tested Lactobacillus fermentum had acceptable bacteriostatic effect on the selected pathogenic bacteria. The inhibition zone diameter for Listeria innocua, Staphylococcus aureus and Pseudomonas aeruginosa was 12.6, 20 and 11.1 mm, respectively. The maximum diameter of inhibition zone was found on gram positive Staphylococcus aureus. Lactobacillus fermentum was susceptible to chloramphenicol, tetracycline and penicillin and was semi-resistant to gentamycin (comparison with table CLSI).
Based on the obtained results in this study, it may be illustrated that Lactobacillus fermentum had capability to tolerate the lower pH and different bile salt concentrations. This strain showed the proper proficiency to inhibit pathogenic bacteria. Furthermore, it was susceptible to commonly used antibiotic drugs and therefore there is no concern about the transfer of antibiotic resistant gens into pathogenic bacteria. Consequently, this strain may be used as a probiotic and a natural preservative in production of functional food products.

Abstract Introduction: The aim of this study was to investigate the effect of immobilized glucose oxidase on magnetic chitosan nanoparticles on the content of organic acids (lactic acid and acetic acid), viability of probiotic bacteria and sensory properties of probiotic drinking yogurt.  Materials and methods: Different concentrations (0, 250, 500, 750 and 1000 mg/kg) of free and immobilized glucose oxidase were used in probiotic drinking yogurt. The samples were stored at 4˚C for three weeks.  Results and discussion: During storage, the content of acetic acid, counts of Lactobacillus acidophilus and Bifidobacterium lactis decreased and the content of lactic acid increased significantly (p<0.05). Addition of enzyme increased the viability of probiotic bacteria in test samples as compared to control sample (without enzyme). The viability of Bifidobacterium lactis in the samples containing high levels of enzyme (750 and 1000 mg/kg) was higher than other levels. The samples containing 500 mg/kg of free and immobilized enzyme had the highest count of Bifidobacterium lactis (7.88 log CFU/mL) and the amount of acetic acid in these samples (0.82 and 0.87 g/L, respectively) was more than other samples. There was no significant difference between the samples in regards to sensory properties. Therefore, addition of glucose oxidase immobilized on magnetic chitosan nanoparticles can decrease oxidative pressure and create suitable condition for the viability of probiotic bacteria in drinking yogurt and maintain overall acceptability. Moreover, it is economically feasible.

Abstract Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds of tea, black tea and green tea. Green Tea, is originated in China and dates back to several thousand years ago. In the production of green tea, young leaves are rolled and oxidized to decreasing oxidation but in production of black tea, tea leaves are oxidized (fermented) for 90-120 min after rolling and then catechins are converted to complexe compounds (theaflavins and thearubigins). The conventional method for extraction of green tea polyphenols compounds are heating, boiling, cold and heathing refluxe extraction, with long extraction periods and low extraction efficiency. In this study 3 techniques for extraction of polyphenol compounds from Green tea leaves were investigated and compored together.The main objective of this study was to determine the effects of differrent extraction conditions, temperature ( 40, 60, 80 and 100° C), different time ( 15, 30, 45 and 60 min ), microwave power (300, 600 and 900 % ) and ultrasound amplitude (40, 60, 80 and 100 W) on Green tea polyphenol content and antioxidant activity in three methods including Heat Reflux Extraction(HRE), Microwave Assisted Extraction(MAE) and Ultasound Assisted Extraction(UAE).
Materials and Methods: Dried green tea leaves (supplied from Lahijan (Iran))were grinded for increasing the contact surface area between the solvent and solute. 1 g of green tea was extracted with 100 mL of water at various methods, Heathing Reflux Extraction(HRE), Microwave Assisted Extraction(MAE), by microsynth laboratory system (Milestone-ACT-36-Rev01) at 50 Hz and output 2450 MHz with adjustable power output (100-1000 W), temperature 180° C and Ultrasound Assisted Extraction (UAE) in double jacket vessel by using a 25 kHz ultrasonic system (model VCX 750, Sonics & Materials, Inc., USA), at a maximum nominal power output of 750W. All measurements were carried out in triplicate. The results were analysed statistically using the minitab 16 Program to determine the average value and standard error. Variance analysis, with a significant level of α= 0.05% was performed to determine the effect of time, temperature, microwave power and ultrasound amplitude on polyphenols content and antioxidant activity. Total phenol were determined spectrophotometerically by Folin-Ciocalteu method at 765 nm )Hewlett- Packard spectrophotometer model 8452A, Rockville). The antioxidant activity evaluated with the DPPH test spectrophotometrically at 517 nm.
Results and Discussion: These results showed that polyphenol content is increased with increasing the time, temperature, ultrasound amplitude and microwave power of extraction. By increasing temperature to 80°C , time to 45 min, ultrasound amplitude from 40 to 80 and microwave power from 300 to 600, polyphenol content and antioxidant activity was increased and after that was constant. These results showed that, H.R.E require long extraction time and have low efficiency. Polyphenol compounds are thermally unstable and maybe degredate in thermal processing. Also, the best method for extraction was MAE, because of higher yield, higher contents of pol-yphenol and shortend time and this method was very efficient in the extraction of polyphenl compounds. The efficiency of extraction by UAE method is higher than HRE and lower than MAE method.
Conclusion: UAE method compared to HRE method is enhanced the extraction of polyphenol, facilating solvent peneteration and increase the product releasing from intracellular. This method agitated the solvent to material and increased the contact surface between material and solven, and peneteration of solvent in to the green tea leaves. UAE canbe carried out at a lower temperature than HRE and decreased thermal damage.

Abstract The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing processes (three using a grinder with 7.5, 4 and 3 mm diameter holes in the plate, and a fourth in which a cutter was used to obtain a finely minced product) were studied. The intact meat was used as the control. Significant differences were observed in the pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, Mb, MetMb, DeoMb and WHC of various types of meat (P 0.05). WHC and chroma showed statistically significant differences (P 0.05) for the mincing treatment. The ΔE and OxyMb showed no significant differences (p>. 0.05) for mincing and also in meat types. High correlation between pH and L* (R2=0.999), pH and WHC (R2=0.997) confirms the decrease in L* and increase in WHC along with increase in pH.

Abstract Introduction: Sourdough has been used since ancient times and sourdough fermentation has been studied for its effect on the sensory, structural, nutritional and shelf life properties of bread. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to the action of microbial and indigenous enzymes. The rate and extent of these changes greatly influence the properties of the sourdough and ultimately the quality of the final baked product. From a rheological point of view, it is well established that as fermentation progresses, there is a change in nature of the elements contributing to dough structure such as the decrease in the viscosity. During sourdough fermentation, lactic acid bacteria produce a number of metabolites which have been shown to have a positive effect on the texture of bread. In addition to the direct impact of decreasing pH values on dough characteristics, secondary effects of acidification and fermentation time may include changes in the activity of cereal or bacterial enzymes associated with changes in the pH of the environment during the fermentation period. Further to the impact of sourdough on the structure and rheology of the constituent gluten proteins making up the framework of the dough, its effect on gas formation must also be considered in view of the fact that gas formation by microorganisms is necessary in order to obtain leavened bread. The application of sourdough to wheat breads has also a positive impact on bread volume. The rate of application is important, however, because optimum levels of sourdough must be applied to achieve optimal bread quality. The nature of the acidification process may also be a key. The present study was undertaken to evaluate the effects of different fermentation conditions on sourdough consistency and properties of Iranian main breads.
Materials and method: In this research the fermentation temperatures (28 and 32 ºC) and fermentation times (16 and 24 hours) effects of two specific starter cultures including Lactobacillus plantarum (ATCC 43332) and a mixture of this starter with Lactobacillus brevis (ATCC 14917) on consistency of sourdoughs produced from flours of Iranian main breads (Barbari, Taftoon, Sangak and lavash), were investigated. An inoculum of mentioned strains was added to the mixture of water and wheat flour. The mixture was allowed to ferment at different fermentation temperatures and times without agitation for sourdough preparation. Then an amount of 0.5% active dry yeast extract, containing Saccharomyces cerevisiae and 25% sourdough samples (w/w) were added to each 100 g flour and mixed. The dough was left for bulk fermentation and at the end of the fermentation time; each piece was rounded before moulded by hand. The moulded dough pieces were proofed for 1.5 h at 30 ± 1 ºC and 85% relative humidity before baking at 220 ± 5 ºC for 15–16 min in a heated oven and then cooled in aseptic conditions for 1 h. The effect of fermentation conditions on pH and total titerable acidity of sourdough and also specific volume (rapeseed displacement method), firmness, aroma and flavour (based on organoleptic analysis) of sourdough breads prepared from the mentioned flours, were evaluated. Sourdoughs consistency were also estimated by Adams consistometer and compared with control samples. In these experiments a completely randomized design with four replications were conducted.
Results and Discussion: Based on the results, some models were developed. These results showed that, fermentation conditions had significant effect (p≤0.01) on sourdough consistency prepared from flours of main Iranian breads in comparison with control samples. Moreover the produced samples with L. plantarum compared to other starter culture and the samples processed with Barbari flour in comparison with other flours had higher extensibility values. In most treatments, total titerable acidity in Barbari and Sangak sourdoughs and also Taftoon and Lavash sourdoughs were the same. The consistency of Taftoon and Lavash sourdoughs were also similar, but consistency of Barbari and Sangak sourdoughs were completely different. The maximum amount of specific volume was observed in sourdough bread, produced with L. plantarum in highest amounts of fermentation temperature and time and using of Barbari flour, but the changes in firmness, aroma and flavour of sourdough breads did not follow a specific pattern. There exist a myriad of microbial, technological and processing dimensions that must be considered in order to produce cereal products of optimum quality. Significant advances have been made in understanding the contributions made by the presence of acids, the fermentation period and the role played by cereal and bacterial enzymes in terms of sourdough and bread characteristics.
Conclusion: process requirements for optimum quality were strain-specific and different for textural improvement which should be taken in to account in designing future sourdough baking processes.
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Abstract In this study, variations of the pasting properties, swelling power and solubility of two rice starches, low amylose (8.7%) and high amylose (26%) at two citric acid concentrations (0 and 0.01 M) was investigated. The results showed that the peak viscosity and breakdown viscosity of rice starch decreased significantly (P<0.05) with increased the proportion of amylose while hot past viscosity and cold past viscosity increased significantly (P<0.05). As the concentration of citric acid increased, pasting properties decreased but did not change (P>0.05).The swelling power and solubility of both starch pastes with and without citric acid increased with the increase of the temperature. As the concentration of citric acid increased, swelling power of low and high amylose starch decreased and this event was clearer in low amylose samples. On the other hand, citric acid induced solubility of samples particularly in high amylose rice starches. Furthermore, the swelling power and solubility of treatments decreased and increased with increasing amylose content of rice starch, respectively.

Abstract Introduction
In recent years, consumer interest in traditional and natural dairy products has increased due to their perceived health benefits, cultural value, and unique sensory properties. Among traditional Iranian dairy products, sarshir is widely consumed and valued for its rich taste and high energy content. Sarshir is a traditional Iranian high-fat dairy product obtained through heat-induced creaming of milk. However, its industrial production faces several challenges, including long processing time, low yield, high susceptibility to lipid oxidation, and variability in texture and quality. Milk protein concentrate (MPC), rich in casein and whey proteins, is widely used in the dairy industry due to its functional properties such as emulsification, gelation, and texture enhancement. Therefore, the incorporation of MPC into sarshir formulations may improve structural stability, enhance sensory properties, and potentially enable partial fat reduction. Accordingly, this study aimed to evaluate the effects of different cream fat levels (50%, 60%, and 70%) and MPC concentrations (0%, 1%, and 2%) on the physicochemical, textural, sensory, yield, and shelf life of Sarshir, and to determine and introduce an optimal formulation for industrial production.
Materials and Methods
Raw milk was obtained from Sepidan Shir Company (Mashhad, Iran), and milk protein concentrate (MPC-80) was supplied by Pegah Isfahan Company (Isfahan, Iran). Sarshir samples were prepared by standardizing milk fat content to 50, 60, and 70% (w/w) using cream, along with MPC addition at 0, 1, and 2% (w/w). Raw milk was heated to 40–45 °C and centrifuged (7000 rpm) to obtain cream fractions, which were recombined with skim milk based on mass balance calculations. MPC was hydrated at 40 °C for 20 min under stirring. The mixtures were then heated to 90 °C and incubated at 43 °C for 3 h, followed by cooling at 5–6 °C for 24–48 h to form the sarshir layer. The sarshir layer was separated and analyzed for different properties. Shelf life was evaluated at 4–5 °C every 2 days based on sensory acceptability.
Results and Discussion
The highest dry matter and fat contents were observed in the samples containing 70% fat and 2% protein (68.03 g/g and 72.50%, respectively), whereas the lowest values were recorded in the control treatment (50% fat and 0% protein). The increase in MPC significantly affected the physicochemical properties, particularly pH and acidity (p< 0.05), with higher pH and lower acidity observed in formulations with higher fat and protein levels. The highest protein content (5.44%) was also recorded in samples containing 50% fat and 2% protein. Texture profile analysis indicated that increasing fat content from 50% to 70% significantly reduced hardness (61.00 to 21.00 g), consistency (5.00 to 1.75 g·s), and adhesiveness (25.50 to 9.50 g·s). In contrast, MPC addition generally increased textural parameters, suggesting a strengthening effect of milk proteins on the gel structure, while fat had a softening effect on product consistency. Accordingly, the lowest textural values were observed in the 70% fat and 2% protein treatment, whereas the highest hardness was associated with the control sample. Production yield was significantly influenced by formulation (p< 0.05), reaching a maximum in the 70% fat and 2% protein treatment (approximately 58%) and a minimum in the control sample (approximately 30%). However, storage time showed an inverse trend, decreasing with increasing fat and MPC levels, with the shortest storage time (7 days) observed in the 70% fat and 2% protein sample and the longest (16 days) in the control. Sensory evaluation revealed that although high-fat/high-protein samples showed improved creaminess and mouthfeel, the formulation containing 50% fat and 2% protein received the highest overall sensory scores, particularly for flavor intensity, dairy flavor, and creamy mouth feel aftertaste.
Conclusion
The results indicated that the addition of milk protein concentrate (MPC) significantly influenced the physicochemical, textural, and sensory properties of sarshir. Increasing both fat and MPC concentrations improved total solids, fat content, production yield, and textural attributes; however, such increasing trend was associated with a reduction in shelf life. The sample containing 50% fat and 2% MPC demonstrated the highest sensory acceptability. Overall, this formulation achieved an optimal balance between quality and stability, and is therefore recommended for industrial production.

Abstract Introductıon: Nuts are one of the major resources of bioactive compounds such as tocopherols, tocotrienols, sterols (Jensen and Lauridsen, 2007). Tocopherols include 8 natural homologues that all of them belongs to vitamin E group (Chun, 2002). It is well known that vitamin E has good antioxidant activity and among its isomers, α-tocopherol and γ-tocopherol have highest biological activity and free radical scavenging, respectively (Grilo et al., 2014). In recent years, the beneficial health effects of vitamin E on some disease such as cancer and heart disorders attract researcher’s attentions (Wagner et al., 2004).
Roasting process changes the chemical and nutritional properties of nuts, including antioxidants, vitamins, colors, and aroma mostly through Maillard reaction (Alamprese et al., 2009; Ballistreri et al., 2009). Due to the importance of vitamin E antioxidant activity and its heat sensitivity, the residual amounts of them after different roasting conditions were investigated.  
 
Materials and methods: Samples were spreaded in alominum foil and placed in forced air oven at 120 and 150 ºC and different time intervals including 0, 20, 30 and 40 min. After roasting, samples were powdered, then 0.5 g of each sample plus 0.05 g ascorbic acid were added to 0.5 mL ethanol (90.2%) and 0.5 mL KOH and mixed in a tube (16× 125 mm). The tube was then placed in water bath for 30 min. Then, the tube were placed in ice bath for 5 min, then 3 mL deionized water, 5 mL hexane were added to the tube and vortexed for 30 s and centrifuged for 10 min at 1000 rad/s at ambient temperature. The extraction was done twice. Hexane layer evaporated with nitrogen then 1 mL of mobile phase added to tube and vortexed again. Prepared samples then were injected to HPLC (Knuer- Germany).
 
Results and discusion: Based on the obtained results, α-tocopherol content in almond was more than γ-tocopherol. After 20 and 30 min of roasting, at 150 and 120 ºC respectively, the amount of α-tocopherol slightly increased, while it decreased with increasing roasting time. γ-tocopherol content in almond at both temperatures also increased up to 20 min roasting and decreased till the end of process. In hazelnut, at both temperatures up to 20 min and then decreased till end of roasting process. This trend was shown for peanut tocopherols as well. With increasing in roasting time, α-tocopherol and γ-tocopherol content decreased to their initial level. It has suggested that tocopherols which attached to the other components such as phospholipids released more conveniently under thermal treatment like roasting which leads to increase their concentrations at initial of thermal process. In pistachio, 150 and 120 ºC respectively caused to increase in γ-tocopherol content, respectively while its content decreased up to the end of roasting time (40 min). α-tocopherol content at both temperatures increased after 20 min, then decreased gradually as time passes. Results indicated that both time and temperature of roasting had a significant effect on α- and γ-tocopherol of four nuts. Although both of temperatures in our study significantly on increased vitamin E isomers at the start of roasting process, their contents decreased with increasing in roasting time. Maximum amount of both isomers were detected at 120 ºC after 30 min and at 150 ºC after 20 min.