Iranian Food Science and Technology Research Journal

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 Introduction
Fresh leafy vegetables contain vital macronutrients and micronutrients such as carbohydrates, fiber, minerals, and vitamins that are essential for body health. People are now consuming less vegetables in their diet because their preparation is time-consuming. These nutrients play a critical role in keeping physiological functions stable, boosting immune responses, and preventing chronic diseases such as cardiovascular disorders or some kinds of cancer. Therefore, the market for packaged ready to eat fresh leafy vegetables has grown worldwide. This has created a new opportunity to bridge the gap between traditional and modern lifestyles, increase fresh product consumption, expand convenience foods, and promote well-documented health benefits. Although many vegetables are not available in high-quality packs, basil is a popular leafy vegetable in Iranian food preparation and consumption. This vegetable has a key flavor that is used as a garnish, in salads, stews, or traditional dishes, and gives cultural and culinary significance beyond its nutritional value. Basil (Ocimum basilicum) is one of the most sensitive plants, with a very short shelf life and a unique aroma and flavor, which has made it an integral part of Mediterranean cuisine, too. Its sensory profile is attributed to its essential oil composition, mainly containing linalool, eugenol, and methyl chavicol, which are highly volatile and susceptible to degradation during postharvest handling. It has a soft and thin texture that makes it more sensitive to mechanical damage and environmental stresses. Therefore, even the smallest changes in the storage conditions can cause quick quality loss. Various negative quality effects that are reported during the storage time of fresh basil leaves include weight loss, chlorophyll degradation, leaf rot, browning, and loss of sensory properties, which lead to increased waste and reduced shelf life of this leafy vegetable. Weight loss primarily results from respiration and causes wilting and limpness, while chlorophyll breakdown increases yellow carotenoid pigments, giving leaves an undesired appearance that is a sign of aging and reduced freshness. Many parameters have been studied to reduce the spoilage rate of basil leaves, including changes in temperature, humidity, packaging materials and types; however, these methods could not successfully manage the negative quality effects to optimize the shelf life of fresh, cleaned basil leaves. For instance, using Ethylene producing inhibitors is a common way to maintain basil leaf quality; however, the most important challenge in storing this vegetable is its high sensitivity to low temperatures, and the absence of ethylene in the atmosphere makes the inhibitors useless. Also, using the inhibitors alone can cause moisture loss and wilting of the vegetable. Applying controlled temperature and moisture could limit browning and sensory degradation, but the loss of freshness and aroma remains a key unsolved challenge caused by essential metabolism in the leaf's cells. Moreover, using ionized or salt-based coatings caused off-flavors and limited the edibility of basil leaves. Inorganic coatings are effective moisture barriers in some cases, but often interact with the leaf surface in ways that alter the natural flavor profile, leading to bitterness or metallic notes that are unacceptable to consumers. Accordingly, it is not possible to scale up the production of packed clean basil leaves, and an essential need has been sensed in this area. Therefore, investigating appropriate methods to maintain the quality characteristics of basil during storage is a determinant research. The first accessible, facilitated method is leaf coating with controlled process parameters that decrease mechanical and physical damage to leaves on one hand and increase the stability of fresh quality on the other hand. Therefore, protective, insensitive amino acids might be a logical option to manage the chemical degradation processes. The amino acids are safe and low-cost, which makes them a useful choice for industrial applications. They can be used both as a foliar spray and as a dip or spray on the leaves. Amino acids not only coat the leaves but also inhibit some vital processes like oxidation, cellular respiration, and ethylene production, which helps keep cell and membrane integrity. However, not all amino acids are desired for this application and do not have the same result on a specific leafy vegetable. Therefore, the present study aimed to investigate the appropriateness of cysteine as a coating formed by the dip method on the quality parameters of basil leaves and the interaction effect of that with the application of modified atmosphere packaging to increase the shelf life and freshness of the leaves. Cysteine was especially chosen in this study due to its thiol group, which can confer strong antioxidant activity and has high potential to chelate metal ions that might be catalyzed in oxidative reactions, making it a promising candidate for fresh basil leaf preservation and maintaining its biochemical balance.
Materials and Methods
In this study, basil leaves with edible cysteine coating at three levels (0, 0.1, 0.5%), packaging type (normal air packaging and passive modified atmosphere packaging) and storage time (0, 5, 12, 9 days) at 4˚C, were prepared and the concentrations of oxygen and carbon dioxide gases inside the package, pH, weight loss percentage, color parameters (a*, b*, L*), browning rate and sensory properties were determined.
 Results and Discussion
The findings showed that the use of passive modified atmosphere packaging had a significant effect on reducing the amount of oxygen and carbon dioxide gases, along with reducing the respiration rate and increasing the storage time of basil leaves. The samples with normal air packaging showed the highest weight loss (3.07%) and the modified atmosphere packaging showed the lowest weight loss (1.88%). Increasing the concentration of cysteine in basil resulted in a reduction in weight loss and inhibition of the browning reaction compared to control (p<0.05). 
Conclusion
Using a concentration of 0.1% cysteine in the coating was able to maintain the sensory properties of basil samples. Accordingly, the combined use of edible cysteine coating and modified atmosphere packaging has provred to preserve the quality of packaged basil samples and increased the storage time by up to 12 days.

Abstract Introduction     The Food and Agriculture Organization (FAO) estimates that by 2050, food production must increase by 70% to feed the world’s projected 9.9 billion people. Consequently, the development of novel and innovative solutions to address existing challenges and improve food sustainability has become crucial. Three D food printing (3DFP) is an emerging technology in the food industry, categorized as an additive manufacturing method, which serves as an innovative alternative to conventional production technologies. This technology offers freedom in customized production and greater flexibility in product design based on consumer demand. 3D food printing holds the potential to produce highly customized foods in terms of shape, texture, flavor, structure, and nutritional value, while enabling the creation of unique formulations and edible alternatives. Given its advantages over traditional methods, 3DFP is increasingly attracting the attention of academia and industry; it is plausible that it may replace current food production methods in the near future. These printers operate via various mechanisms, most notably extrusion, powder bed fusion, binder jetting, and inkjet printing. This study discusses the raw materials suitable for food 3D printers. Methods A standard search methodology was employed across several databases, including ScienceDirect, Scopus, PubMed, Google Scholar, and ISC. The selection criteria focused on articles published between 2009 and 2025 concerning food applications of additive manufacturing technology. Ultimately, 64 articles were selected and reviewed. Results and Discussion The results indicate that raw materials for 3DFP are generally categorized into three groups: natively printable, non-printable, and alternative materials.  Natively printable materials can be further classified into three sub-groups: sugars and confectionery products, dough-based foods and pastes, and food gels. Hydrogels, oleogels, pastry cream, cheese, hummus, ice cream, chocolate, powdered sugars, and starch-based ingredients belong to this category. The composition of these materials—specifically the ratio of carbohydrates, lipids, proteins, and fibers—is critical in determining the printability and final quality of the edible structures, often requiring minimal pre-processing.     The second category includes materials that are not naturally printable and thus require specific pre-processing, such as the addition of food additives or blending with suitable printable materials, to achieve printability. Traditional foods, such as vegetables and fruits (rich in fiber), meat products (protein sources), and items with high moisture content, can be challenging to print because they often contain lower amounts of structural components like carbohydrates, proteins, and fats. However, these foods are valuable sources of fiber, antioxidants, vitamins, and minerals essential for human health. By incorporating hydrocolloids into non-printable materials and adjusting their rheological properties—such as viscosity, concentration, and flowability—these materials can be rendered printable. Hydrocolloids are hydrophilic polymers containing hydroxyl groups that typically possess polysaccharide or protein structures and may originate from plants, seaweed, animals, or microorganisms. Furthermore, the use of additives such as egg yolk, egg white, starch, and rice, wheat, or millet flours can enhance the printability of non-printable materials. The third category includes alternative materials such as insects, algae, mushrooms, and lupin seeds, which are rich in nutrients but are generally considered unconventional food sources. Additionally, waste streams and by-products from food processing lines—such as fruit and vegetable peels, meat scraps, and fish parts—can be effectively utilized as raw materials for 3D printing. Constructing 3D structures from these alternative sources can significantly reduce carbon dioxide emissions and serve as a promising solution to global hunger, particularly regarding malnutrition among infants and adolescents. Furthermore, food printing enables value creation from food waste, contributing to a greener circular economy. In the long term, 3D printing is expected to transform food production by integrating multiple processing stages into a single unit and simplifying the supply chain. This study comprehensively addresses the printability and classification of food raw materials used in 3D printing.

Abstract Introduction
Temperature control throughout the food supply chain plays a pivotal role in preserving product quality and safety as well as extending shelf life. In recent years, phase change materials (PCMs) have emerged as a promising component of intelligent packaging systems due to their ability to regulate temperature through the absorption and release of latent heat. This passive thermal management mechanism effectively minimizes temperature fluctuations, reduces reliance on active refrigeration systems, and enhances the overall thermal stability of food products during storage and transportation. In particular, temperature fluctuations during transportation, retail display, and temporary interruptions in refrigeration can accelerate undesirable physicochemical, microbiological, and sensory changes in perishable foods. Therefore, maintaining a stable thermal environment is essential for products such as dairy products, meat, seafood, fresh produce, and other temperature-sensitive foods. Unlike conventional cooling systems that continuously consume energy, PCM-based approaches can store excess thermal energy when the surrounding temperature increases and release the stored latent heat when the temperature decreases. This characteristic makes PCMs particularly attractive for passive thermal buffering and for mitigating short-term temperature deviations within the cold chain.
Materials and methods
This review was conducted through a comprehensive search of the scientific literature available in major databases, including Scopus, Web of Science, PubMed, ScienceDirect, and Google Scholar. Relevant studies investigating the application of phase change materials (PCMs) in food packaging and cold chain systems were identified using carefully selected keywords. The retrieved publications were screened and selected based on their relevance to PCM properties, incorporation strategies, thermal performance, and their role in preserving food quality during storage and transportation. The selected studies were then critically evaluated and synthesized to provide a comprehensive overview of the current state of knowledge, recent technological advances, existing challenges, and future research directions in this field. Particular attention was given to studies addressing the physicochemical characteristics of PCMs, including phase transition temperature, latent heat capacity, thermal stability, and compatibility with packaging matrices. In addition, reported effects on temperature regulation, product quality, storage stability, and cold-chain performance were considered in order to identify the practical potential of these technologies. The available evidence was compared across different PCM types and packaging configurations to highlight the factors that determine their effectiveness under realistic food storage and transportation conditions.
Results and Discussion
The findings of recent studies indicate that current attention has primarily focused on the development of biocompatible and biodegradable PCMs, the enhancement of thermal conductivity through the incorporation of nanomaterials, and the improvement of physical stability using encapsulation and shape-stabilization technologies. Significant advances in microencapsulation and nanoencapsulation techniques, the use of polymeric and biopolymeric shell materials, and the development of stable composite structures have contributed to reducing PCM leakage, enhancing thermal and mechanical stability, improving heat storage efficiency, and maintaining long-term performance over repeated melting and freezing cycles.
 Despite these considerable advancements, several challenges continue to hinder the large-scale industrial application of PCM-based technologies. High production costs, the risk of material leakage during phase transitions, the inherently low thermal conductivity of some PCMs, and the difficulty of selecting an appropriate operating temperature range remain among the major limitations that must be addressed for broader commercial implementation.Recent research also suggests that the selection of an appropriate PCM should be closely related to the temperature requirements of the target food product and the conditions encountered throughout the cold chain. Organic PCMs, including fatty acids and paraffin-based materials, have received considerable attention because of their relatively suitable phase transition characteristics and chemical stability. At the same time, bio-based and biodegradable materials are increasingly being investigated to reduce environmental concerns associated with conventional packaging systems. The use of encapsulated PCMs can further improve their compatibility with packaging matrices and reduce direct contact between the PCM and food, which is particularly important when considering food safety and regulatory requirements. Moreover, combining PCMs with polymers, biopolymers, nanomaterials, or other functional components may provide multifunctional packaging systems capable of simultaneously improving thermal regulation and mechanical or barrier properties.
Conclusion
Overall, this review provides a comprehensive overview of the current state of research and demonstrates that the development of sustainable, biocompatible, and cost-effective phase change materials (PCMs) can play a significant role in improving the performance of intelligent packaging systems, enhancing food safety, increasing the efficiency of the cold chain, and reducing the environmental impact of the packaging industry. The evidence reviewed in this study further indicates that the future development of PCM-based food packaging should move beyond simple thermal regulation toward integrated systems that combine effective heat management with sustainability, food safety, and improved packaging functionality. Greater emphasis on scalable encapsulation methods, biodegradable carrier materials, standardized performance evaluation, and validation under real cold-chain conditions will be essential for successful commercialization. Overall, continued interdisciplinary research involving food science, materials engineering, nanotechnology, and packaging technology can contribute to the development of reliable PCM-based solutions capable of reducing temperature-related quality losses and supporting a more sustainable and efficient food supply chain.

Abstract This study investigated the effects of substituting rice flour with sprouted oat powder at various levels (0–100%) on the physicochemical, textural, and sensory properties of gluten-free rice cake. Rheological analysis revealed pseudoplastic behavior, with apparent viscosity decreasing as shear rate increased, while higher levels of sprouted oat powder resulted in increased batter viscosity. The inclusion of sprouted oat powder led to reduced lightness index (L*) in both batter and cake, with the lowest lightness recorded in the 100% sprouted oat sample. Batter yellowness index (b*) increased significantly with substitution, while redness index (a*) showed no consistent trend. Sprouted oat substitution significantly increased cake weight and reduced baking loss. However, it had no statistically significant effect on cake volume or density. Cakes formulated with higher levels of sprouted oat powder exhibited increased moisture (from 17.93% to 21.76%) and ash content (from 1.08% to 2.08%), reflecting the nutritional richness of the sprouted flour. The highest acidity (0.83%) and lowest pH (6.73) were recorded in the sample made with 100% sprouted oat powder. As the substitution level of sprouted oat powder increased, both the total phenolic content (TPC) and antioxidant capacity (AC) of the cakes rose correspondingly. The protein content of the final cakes also increased proportionally (up to 4.49% in the 100% oat sample), while the fat content remained relatively stable across formulations. Increased substitution levels elevated cake crust hardness (from 0.04 N to 0.55 N), while texture profile analysis (TPA) results indicated no significant changes in crumb firmness or cohesiveness. Sensory evaluation revealed that up to 75% substitution was acceptable without negative impacts on aroma, flavor, texture, or overall acceptance, although higher substitution levels negatively affected crust and crumb color.

Abstract The walnut husk extract was prepared by hydroalcoholic method. The results showed that the antioxidant activity and total phenol content of the extract were 25 μg/ml and 175 mg/g, respectively. The minimum inhibitory concentration and minimum bactericidal concentration were determined in the range of 10 to 32 and 20 mg/ml, and the diameter of the zone of inhibition was determined as 2 to 7 mm. Then, low-density polyethylene/thermoplastic starch films containing the extract (1, 2, 3, and 4 wt%) were prepared. The results showed that the films containing 4 wt% extract (33.8 mm) showed the highest zone of inhibition.To investigate the morphological, mechanical and biodegradability properties, 4% by weight extract and tartaric acid (1.5 and 3% by weight) were used in low density polyethylene/thermoplastic starch films by extrusion/pressing technique. The studies showed that the mechanical and morphological properties of the composite films were improved by adding tartaric acid and extract. Then, biodegradability test (within 2 months) was performed on these samples and a plant container sample prepared from a domestic production unit with brand A claiming degradability.The plant container was made based on starch. In the low-density polyethylene/thermoplastic starch sample, the biodegradability percentage was 10.98 ± 0.01. By adding tartaric acid from 1.5 to 3 wt%, the biodegradability percentage increased significantly from 18.09 ± 0.03 to 25.24 ± 0.04. The presence of thermoplastic starch or thermoplastic starch-tartaric acid-extract in the polymer led to an acceleration in the reduction of molecular weight. On the other hand, the domestically produced plant container sample (Brand A) had the lowest degradation and biodegradability (5.14 ± 0.01) compared to the other samples. Therefore, the film containing 3 wt% tartaric acid and the film containing tartaric acid/extract had improved morphological, mechanical and biodegradability properties.

Abstract In the Nigerien Sahel, Moringa oleifera processing presents a valuable economic opportunity for local communities; however, product quality and safety are closely linked to the processing methods employed. This study investigated the phytochemical composition and contamination markers of Moringa leaf extracts (MLE) and Moringa seed oil (MSO) using GC–MS analysis. The results demonstrated a significant influence of processing on chemical profiles. Fatty acids dominated the compositions (32.93%). Room-dried MLE was enriched in esters (39.9%) and terpenes (18.84%), while solar-dried samples showed elevated aldehyde content (25.3%), reflecting lipid oxidation. Sun-dried extracts uniquely contained N,N-dimethyltryptamine and phenylquinonine, indicating the presence of photochemically induced metabolites. In MSO, fatty acids were predominant (72.76%), and extraction conditions affected the stability of bioactive compounds. Cold extraction preserved thermolabile molecules such as squalene (0.29%), which were absent from heat-treated samples. Contamination markers were also identified, including di-n-octyl phthalate (1.68%) in room-dried MLE and 2-dimethylaminoethyl methacrylate (2%) in Solar dryer-dried extracts. Industrial contaminants, such as 10-undecenoyl chloride (3.68%) and 13-oxabicyclo[10.1.0]tridecane (5.85%), were detected in the control MSO. Overall, GC–MS profiling revealed that each processing method yields a distinct phytochemical fingerprint with specific nutritional, pharmacological, and safety implications. These findings highlight the need for optimized processing and packaging strategies to enhance the quality and market value of Moringa-based products in the Sahel.

Abstract The widespread use of food additives worldwide has raised concerns regarding their potential adverse effects. Given the increasing demand for natural antimicrobial compounds, propolis extract can serve as a safer alternative to synthetic preservatives. This study aimed to investigate the effect of ethanolic propolis extract (EPE), a natural antimicrobial agent, on the physicochemical, microbial, and sensory properties of cake. For this purpose, EPE at concentrations of 0.15%, 0.30%, 0.45%, and 0.60% was incorporated into cake batters, and the quality characteristics of the cakes were evaluated. The results indicated that incorporating EPE at levels above 0.30% increased batter density. Additionally, the presence of EPE and its increased concentration resulted in greater batter consistency. The inclusion of EPE in the cake formulation also contributed to moisture retention during baking and storage (two weeks). However, all cake samples exhibited a decline in moisture content over the storage period, with the control sample (without EPE) experiencing the most significant moisture loss. The cakes containing 0.15% and 0.30% EPE demonstrated the highest specific volume and porosity, as well as the lowest firmness (measured two hours after baking) compared to other formulations. Notably, all EPE-containing samples maintained a softer texture than the control throughout storage. The presence of EPE also influenced the crust color of the cakes, as higher EPE concentrations resulted in decreased L* and a* value and an increased b* value, leading to a darker appearance. Sensory evaluation revealed that cakes with 0.15% and 0.30% EPE exhibited similar characteristics in terms of shape, form, hardness, softness, chewability, upper surface properties, and porosity. Although their flavor and aroma scores were deemed acceptable by sensory panelists, they were slightly lower than those of the control sample. Overall, cupcakes containing 0.15% and 0.30% ethanolic propolis extract were identified as the optimal formulations, with 0.30% EPE offering the best balance between antifungal efficacy, physicochemical quality, and sensory acceptability, making it a promising natural preservative for bakery products. Therefore, EPE has the potential to be utilized as a natural additive with antifungal properties in cake formulations.

Abstract A high level of polyunsaturated fatty acid (PUFA) in bandeng oil nanoemulsion (BON) makes it risky to be adulterated using low-quality oils such as palm oil (PO).  Authentication of BON is essential to guarantee product quality and safety. Adulterated nanoemulsion is particularly challenging to identify because the surfactant matrix and aqueous phase mask the characteristic odor, color, and specific chemical markers detectable in bulk oils. This research aims to perform the authentication of BON using FTIR spectroscopy combined with chemometrics. Adulteration models were built using palm oil as an adulterant, bandeng oil as a pure component, and nanoemulsion matrix. All samples were analyzed using ATR-FTIR spectroscopy at 4000 – 650 cm^-1 wavenumbers. Chemometrics technique, such as principal component analysis (PCA), partial least squares regression (PLSR), and principal component regression (PCR), was performed to separate and quantify BON from adulterant. PCA successfully separated BON from palm oil (PO) as an adulterant. Therefore, PLSR using normal spectra at wavenumbers 1500 - 650 cm^-1 had the best value based on highest R²_cal value 0.9503; R²_pred value 0.8761; lowest RMSEC 0.145; RMSEP 0.245. It can be concluded that FTIR spectroscopy combined with chemometrics was claimed as rapid, accurate, and suitable for authenticating BON from PO as an adulterant in nanoemulsion form.

Abstract Introduction
Celiac disease is an autoimmune disorder of the small intestine triggered by gluten consumption. The only effective treatment is to follow a strict, lifelong gluten-free diet. However, commercially available gluten-free products often face limitations in terms of quality attributes, such as undesirable texture, poor flavor, and low nutritional value. Consequently, recent research has focused on improving the quality of these products by using alternative flours rich in protein and fiber and employing novel processing methods. Chickpea and quinoa are considered ideal sources for this purpose due to their high nutritional value. However, their use presents challenges, such as off-flavors and poor performance in baking processes. Modification processes like fermentation and extrusion can address these issues by improving the functional, nutritional, and sensory properties of composite flours. This study aimed to investigate the effect of a dual fermentation-extrusion process on the properties of chickpea-quinoa composite flour and the quality of gluten-free muffin cakes produced from it.
Materials and Methods
To prepare the dough, water, sugar, and Saccharomyces cerevisiae were added to the modified flour, and the mix was fermented for 24 hours at 37°C. The dough was then dried and subjected to an extrusion process using a twin-screw extruder. Subsequently, two types of flour (modified and raw) along with three different levels of xanthan gum (0, 0.15, and 0.3%) were used to produce gluten-free muffin cakes based on a standard formulation. The physicochemical properties of the flours, including moisture, protein, fat, fiber, ash, phenolic compounds, and antioxidant activity, were measured according to standard methods. Water absorption and solubility indices (WAI and WSI) were also calculated. To evaluate the produced cakes, parameters such as baking loss, porosity (using image processing), texture hardness (over 7 days of storage), crust color brightness, and sensory attributes (using a five-point hedonic test) were determined. Statistical analyses were performed using a factorial design and Tukey's test at a 95% confidence level.
Results and Discussion
The results of the flour comparison showed that the modified flour, compared to the raw flour, had lower moisture (5.62% vs. 7.13%), higher protein (22.36% vs. 19.84%), higher antioxidant activity (60.47% vs. 54.86%), and higher total polyphenol content (28.73 vs. 23.52 mg GAE/100g). Additionally, the water absorption (WAI) and water solubility (WSI) indices were significantly higher in the processed flour, which contributes to its improved functional properties. In the evaluation of the muffin cakes, samples containing modified flour and 0.15% xanthan gum showed the lowest baking loss, highest porosity, and softest texture. The fermentation and extrusion processes modify the combined flour, by altering the structure of starch and protein, increasing water retention capacity and helped maintain moisture and improving the internal structure of the cake. The rate of texture hardening during the storage period was slower for samples containing modified flour and xanthan gum, indicating a delay in the staling process. Although the crust color of the cakes made from modified flour was darker, these samples received a higher overall acceptability score in the sensory evaluation. The dual processing significantly helped reducing the undesirable beany flavor and improving the aroma and flavor of the end product.
Conclusion
The combined fermentation–extrusion processing of chickpea–quinoa composite flour offers an effective green strategy to improve the nutritional, functional, and sensory quality of gluten-free baked goods. Fermentation enhances protein digestibility, mineral bioavailability, and flavor through bioactive peptide and organic acid formation, while extrusion improves starch gelatinization and protein denaturation, enhancing dough viscoelasticity and reducing off-flavors. The synergistic effect of these processes forms a gluten-like network that increases cake softness and shelf life. The optimal formulation modified chickpea–quinoa flour with 0.15% xanthan gum yielded the highest sensory acceptance, superior texture, and moisture retention, demonstrating the potential of biophysical methods in developing high-quality gluten-free bakery products.

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
Addition of dietary fiber sources to high-consumption food products is a smart way to increase the amount of fiber intake through the daily diet. Biscuits are one of the most popular bakery products. Wheat flour is the most significant ingredient for biscuit production in terms of quantity, its quality plays a major role in the quality of the final product, especially in terms of nutritional value and texture. Fiber sources such as cereals, legumes, and other plant products such as nuts, fruits, and vegetables can be used to enrich the wheat flour with the aim of improving the nutritional properties of wheat flour-based products.
Lentils are one of the most important legumes with high nutritional value and low anti-nutritional factors, traditionally consumed as a minimally processed product. The functional properties of lentil proteins are one of the reasons for their special potential application in the production of various types of food products. Due to the presence of various essential amino acids such as leucine, isoleucine, lysine, phenylalanine, and valine, as well as high levels of fiber, B group of vitamins, and minerals, the addition of lentil flour, even flour prepared from low-grade lentils, aids in improving wheat flour and increasing the quality of bakery products.
In recent years, attention of many manufacturers and researchers has been directed towards the use of various cereal bran as a source of fiber in the production of bakery products. Rice bran is a by-product of rice processing and milling and, as a cheap source of fiber, can be included in the human diet. Considering the importance and benefits of using dietary fibers in bakery products, in the present study, the effects of using roasted lentil flour and rice bran powder (at 0, 3, 6, 9, 12 and 15% l) as natural sources of dietary fiber, on the physicochemical and sensory properties of biscuits were studied.
Materials and Methods
To prepare the biscuit dough, 350 gr flour, 105 gr f sugar, 105 gr shortening, one egg, 3.5 gr vanilla, 1.75 gr salt, and 10.5 gr baking powder were used. After molding, baking was done at 160 °C for 15 minutes.
The moisture of biscuit was measured using AACC 44-19 method and pH was measured using a digital pH meter (3020, Jenway, UK). Ash was measured according to AACC 08-01 standard method (2000), protein was measured according to AACC 46-18 standard method (1999), and the raw fiber was measured after acid and alkaline digestion according to AACC 32-10 standard method (2000). The Folin-Ciocalteu method was used to measure the total phenolic content, and free radical scavenging capacity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Dimensions of biscuit (diameter and thickness) were measured using calipers, biscuit texture firmness was measured using a Brookfield texture analyzer (Brookfield, CT3, USA), and biscuit color (a* (red-green), b* (yellow-blue), and L* (lightness or whiteness) indices were measured using a colorimeter (TES-135A, Taiwan). Evaluation of sensory characteristics including color, taste, crispness and firmness of texture, and overall acceptance was performed using the five-point hedonic scale method. Data were analyzed by one-way ANOVA (SPSS 26, Duncan, P<0.05).
Results and Discussion
The results of statistical analysis showed that partial replacement of wheat flour in the biscuit formula with roasted lentil flour and rice bran powder increased the contents of fiber (to 1.39%), protein (to 8.62%), ash (to 1.97%), total phenols (to 131.27 mg GAE/kg), diameter (to 4.4 cm), expansion coefficient (to 8.23), yellowness (to 26.79), redness (to 6.92) and browning index (to 58.07) of the biscuit. Following the increase in the level of total phenols, the antioxidant activity (to 31.9%) of the biscuit also increased. Although using roasted lentil flour decreased fat content of the biscuit but rice bran powder retrieve it (to 23.65%). By reducing the amount of wheat flour and increasing the amount of roasted lentil flour and rice bran powder, the pH (to 6.62), moisture (to 2.95%), thickness (to 0.54 cm), texture firmness (to 1686 gf), and lightness (to 66.13) of the biscuit reduced. The scores of sensory attributes decreased with increasing the level of replacement of wheat flour with studied additives. However, the results indicated the overall acceptability of biscuits containing low levels (3-9%) of roasted lentil flour and rice bran powder.
Conclusion
Given that roasted lentil flour and rice bran powder are rich in fiber and contain appropriate amounts of vitamins and minerals, and considering the growing consumer demand for such nutrients,  replacing these items with wheat flour (at 3-9%) in production of high-consumption products such as biscuits will contribute significantly to health-related issues, especially in terms of obtaining the recommended amounts of fiber.

Abstract Introduction
Whey proteins are among the most valuable functional ingredients derived from dairy industry. Whey proteins possess high nutritional quality, rapid digestibility, and multifunctional techno-functional properties such as solubility, emulsifying capacity, foaming ability, and fat-binding potential. The major whey protein fractions, including β-lactoglobulin, α-lactalbumin, immunoglobulins, lactoferrin, and bovine serum albumin, play a crucial role in improving texture, stability, and sensory quality of food formulations. Consequently, whey protein powders are extensively utilized in dairy products, functional foods, beverages, sports nutrition, and pharmaceutical formulations. Drying is a critical step in whey protein powder production, directly influencing product quality and functionality. Spray drying is the most widely used industrial method due to its cost-effectiveness and scalability; however, thermal stress during the process may induce protein denaturation, aggregation, reduced solubility, and wall deposition, ultimately decreasing powder yield and functional performance. Freeze drying, although effective in preserving protein structure, is limited by high energy consumption, long processing time, and low economic feasibility. Therefore, improving spray drying efficiency while maintaining or enhancing whey protein functionality remains a major industrial challenge. In recent years, ultrasound has gained attention as a non-thermal and environmentally friendly processing technology capable of modifying protein structures through cavitation-induced mechanical effects. High-intensity ultrasound can disrupt protein aggregates, alter secondary and tertiary structures, reduce particle size, and improve dispersion stability. Despite numerous studies reporting the positive effects of ultrasound on dairy proteins, comprehensive investigations on the combined effects of ultrasound pretreatment and drying methods on whey protein powder characteristics are still limited. Accordingly, the present study aimed to evaluate the influence of ultrasound pretreatment and to compare its effects with conventional spray drying and freeze drying on the physicochemical, structural, and functional properties of whey protein powder.
Materials and Methods
Pasteurized low-fat milk (1.5% fat) was used for whey protein extraction using an acid precipitation method. The obtained whey was subjected to ultrasound pretreatment using an ultrasonic bath operating at 20 kHz. Treatments were applied at power levels of 100, 200, and 300 W for durations of 5, 15, and 25 min. The treatment temperature was maintained below 30 °C using an ice-water bath to prevent thermal denaturation. Ultrasound-treated samples were dried using a spray dryer under controlled conditions (inlet temperature 170 °C, outlet temperature 70 °C, feed solids 20%). Control samples were produced without ultrasound pretreatment and dried either by spray drying or freeze drying. Freeze drying was performed at −80 °C followed by sublimation under vacuum (0.01 mbar). Powder yield, protein solubility, fat absorption capacity, emulsifying activity index, and foaming capacity were determined using standard methods. Structural and physicochemical properties were analyzed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), particle size analysis, and zeta potential measurements. All experiments were conducted in triplicate. Statistical analysis was performed using ANOVA, and optimization of ultrasound conditions was carried out using response surface methodology.
Results and Discussion
Ultrasound pretreatment significantly improved spray drying performance and functional properties of whey protein powder (p < 0.05). Powder yield increased from 46.29% in the control spray-dried sample to a maximum of 72.27% in ultrasound-treated samples, primarily due to improved atomization, reduced feed viscosity, and decreased wall deposition. Protein solubility showed a substantial increase, reaching up to 98.11% after ultrasound pretreatment, which was attributed to protein unfolding, exposure of hydrophilic groups, and reduced aggregation. Although fat absorption capacity decreased in ultrasound-treated samples compared to freeze-dried controls, extended ultrasound treatment partially restored this property, indicating a balance between structural unfolding and reorganization. Emulsifying activity and foaming capacity were markedly enhanced in the optimized ultrasound-assisted spray-dried sample, correlating with reduced particle size, higher surface charge, and improved colloidal stability. FTIR analysis revealed changes in amide I and II bands, suggesting alterations in secondary protein structure without affecting the primary structure. XRD patterns indicated an amorphous structure for all samples, with ultrasound-treated powders exhibiting a more compact amorphous arrangement. SEM images confirmed that ultrasound-assisted spray drying produced smoother, more uniform particles with fewer surface irregularities. Optimization results identified ultrasound treatment at approximately 273.5 W for 25 min as the optimal condition for maximizing yield and functional performance.
Conclusion
This study demonstrates that ultrasound pretreatment prior to spray drying is an effective and practical strategy for enhancing the quality and functionality of whey protein powder. The synergistic combination of ultrasound and spray drying significantly improved powder yield, solubility, emulsifying activity, and foaming capacity while promoting favorable structural modifications such as reduced particle size, improved surface uniformity, and increased colloidal stability. Compared to conventional spray drying and freeze drying, ultrasound-assisted spray drying offered superior overall performance with higher industrial feasibility. From an application perspective, this approach provides a cost-effective, non-thermal, and environmentally friendly solution for producing high-quality whey protein powders suitable for use in functional foods, beverages, and protein-enriched formulations. The findings support the industrial potential of ultrasound technology as pretreatment step for optimizing whey protein powder production.

Abstract Introduction
Considering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method for producing semi-solid and gel-like structures from trans-free unsaturated liquid oils. Nowadays, multi-component oleogels, formulated by combining high-molecular-weight and low-molecular-weight gelators, offer new horizons in the design of fat substitutes. In this context, the method of emulsifier incorporation (whether as powder or molten mixture) may significantly influence both the physicochemical properties and functional performance of the resulting oleogels. Moreover, utilizing compounds such as methylcellulose (MC) in oleogel production typically requires complex and costly methods. To overcome this, MC can be added to the molten mixture of emulsifiers and dissolved directly. The primary focus of this research is to investigate the synergistic interplay between the specific ratios of Lactic Acid Esters of Mono- and Diglycerides (LACTEM) and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) and the structural support provided by MC.
Materials and Methods
This study investigated the synergistic effect of combining LACTEM with DATEM at various ratios (30:10, 10:30, 40:0, 0:40) alongside a constant amount of Distilled Monoglycerides (DMG). Furthermore, the effect of direct dissolution of MC (0% and 2%) on the textural, physicochemical, fatty acid profile, and Solid Fat Content (SFC) of the resulting oleogels was evaluated in comparison with commercial shortening. The preparation method involved melting the emulsifier blend at 70°C, followed by the direct addition and dissolution of MC at 80°C. This molten matrix was cooled at 25°C for 24 h to initiate full co-crystallization of the surfactants and the polymer. In the next step, the mixture was pulverized using a laboratory mill (spray chilling would be utilized at an industrial scale). The resulting powder was then added to liquid canola oil at a concentration of 15% (w/w). The mixture was heated to 70°C until the oil becomes completely transparent. Finally, the samples were cooled at 25°C for 24 h to form the oleogel.
 Results and Discussion
Regarding Oil Binding Capacity (OBC), some treatments exhibited a slight decline after 30 days; however, samples containing LACTEM/DATEM and MC maintained their OBC throughout the 30-day period. In terms of textural hardness, samples containing two different ratios of LACTEM/DATEM emulsifier, with and without MC, exhibited greater similarity to the control sample. Notably, samples with the higher DATEM ratio showed no statistically significant difference compared to the shortening sample. Also, the peroxide value (PV) of the oleogel samples was significantly higher than that of the shortening sample (p < 0.001). However, the rate of PV increase during the second 15-day period was lower in all oleogel samples. Specifically, the LACTEM/DATEM10-30-MC2 sample exhibited the lowest rate of PV increase. In this sample, the peroxide value at day 30 increased by 1.93-fold compared to day 15, whereas the shortening sample showed a 5.06-fold increase in peroxide value over the same period. It should be noted that the peroxide value (PV) only reflects primary oxidation products; therefore, for a more comprehensive assessment of oxidative stability and the formation of secondary oxidation products, future studies are recommended to incorporate additional indices, such as the p-anisidine value (p-AV) or thiobarbituric acid reactive substances (TBARS). Furthermore, despite the higher solid fat content (SFC) inherent in conventional shortening, the optimized oleogels offered a superior nutritional profile, achieved through a 16.77–17.7% reduction in saturated fatty acids and almost-total elimination of trans isomers.
Conclusion
In conclusion, the synergistic effect of low-molecular-weight emulsifiers and methylcellulose via direct dissolution offers a viable strategy for promoting public health, as it effectively eliminates trans fats while preserving the essential functional characteristics of the lipid system.
Funding Sources
This research was supported by a research grant from the Ferdowsi University of Mashhad (Grant No. 3.5655), and also by Pars Behboud Asia Company.
Acknowledgement
We extend our sincere appreciation to Pars Behboud Asia Company for their financial support, supply of emulsifiers, provision of laboratory facilities, and technical collaboration of this research.

Abstract Introduction
The widespread use of synthetic plastics in packaging is a major global environmental problem, contributing to greenhouse gas emissions and pollution. Most plastics are non-biodegradable, accumulated in the environment, fragmented into ecosystems, and eventually give rise to harmful microplastics. Incineration of plastics also releases toxic gases, further polluting the air. Developing biodegradable alternatives from natural sources like proteins and polysaccharides is crucial for sustainable packaging. These biopolymer films, like those made from salep and enhanced with natural additives such as turmeric and selenium, offer improved functionality including antioxidant and antibacterial properties.
 Materials and Methods
Salep and turmeric powders were obtained from medicinal plant stores in Urmia, West Azerbaijan, Iran, while glycerol (99% purity) and selenium powder were purchased from Merck, Germany, and used without further purification. For film preparation, predetermined amounts of turmeric powder were dispersed in 100 mL of distilled water and stirred at 40–50°C and 500 rpm for 15 min, then filtered through a cloth filter to remove coarse particles. The required amount of selenium powder was added to the filtrate and stirred for another 15 min under the same conditions. Next, 2 g of salep powder were gradually added through a fine sieve to obtain a homogeneous mixture, followed by glycerol addition at 30% w/w relative to salep. Finally, 25 mL of the prepared solution was cast into 10-cm Petri dishes and dried at room temperature for 24 h. In total, 13 film formulations were prepared according to the statistical design.
 Results and Discussion
The results demonstrated that increasing the turmeric concentration enhanced the yellowness (b*) and decreased the lightness (L*) of the films, while the addition of selenium shifted the color toward the green/blue spectrum (a*). Regarding functional properties, turmeric exhibited antibacterial activity, particularly against Gram-positive bacteria, whereas selenium alone showed no effect; however, their combination revealed a strong synergistic antibacterial effect. A similar synergy was observed in antioxidant activity, where selenium stabilized and enhanced the effect driven by turmeric. Optical analysis indicated that turmeric increased light absorption and reduced transparency. Interestingly, the combination of turmeric and selenium reduced transparency less than individual components, suggesting its potential for protective packaging. FESEM imaging revealed that turmeric created a smooth, homogeneous surface, whereas selenium alone formed rough clusters; notably, their combination resulted in a more uniform surface by counteracting selenium aggregation. Finally, the UV–Vis spectrum of the turmeric extract confirmed the presence of three main absorption peaks at 342 nm (isomers), 380 nm (curcumin tautomers), and 457 nm (curcumin), with the latter shift attributed to the polarity and hydrogen bonding effects of the water solvent.
 Conclusion
This study, focusing on the development of biodegradable films based on salep powder reinforced with turmeric and selenium powders, demonstrated the potential of exploiting the synergy between them. Active biodegradable films using salep, turmeric, and selenium were developed in this study. Turmeric enhanced properties, while selenium boosted performance synergistically, improving antibacterial activity and structural stability. Tailoring film features offers protective packaging, reducing plastic waste and enabling intelligent packaging.

Abstract The growing demand for functional foods has encouraged with incorporation of natural, nutrient-rich ingredients into traditional products to support health and wellness. Foxtail millet, a gluten-free grain rich in protein, fiber, and micronutrients, and orange peel powder, a by-product abundant in dietary fibre and bioactive compounds, were used to develop cookies with functional properties. This study aimed to develop and evaluate functional cookies prepared from foxtail millet enriched with orange peel powder. Five formulations were produced with 49:1, 48:2, 47:3, 46:4, 45:5 of foxtail millet and orange peel powder for sample 1 to sample 5 while the control sample had 50:0. The samples were analyzed for proximate composition, antioxidant activity, microbial safety, and sensory properties to determine the optimal level of incorporation using standard methods. The results revealed that for proximate composition, protein content ranged from 11.7% to 7.2% for sample 1 to sample 5 while the control sample had 11.9%. Fat content ranged from 20.5% to 19.3% for sample 1 to sample 5 while the control sample had 20.7%. Crude fibre content ranged from 2.8% to 4.8% for sample 1 to sample 5 while the control sample had 2.1%. Ash content ranged from 1.10% to 1.54% for sample 1 to sample 5 while the control sample had 1.04%. Moisture content ranged from 2.61% to 4.25% for sample 1 to sample 5 while the control sample had 2.5%. Nutritional analysis indicated a progressive enhancement in dietary fiber and antioxidant activity, contributing to improved digestive health and free radical scavenging capacity. Sensory evaluation showed the optimal orange peel powder concentration (2%) for sensory overall acceptability. The study demonstrated that incorporating orange peel powder significantly enhances the nutritional and functional attributes of cookies.

Abstract Red ruby grapes are known for their rich anthocyanin content and nutritional and medicinal properties, but their high perishability limits postharvest shelf life. Current research highlights the potential of advanced packaging techniques, such as modified atmosphere packaging (MAP), and nanotechnology to enhance the quality and shelf life of fresh products. This study aims to investigate the combined use of these technologies to maintain the quality and increase the shelf life of red ruby grapes. This study evaluated the effectiveness of polyethylene packaging films containing silver nanoparticles and titanium dioxide with modified atmosphere packaging (50% CO₂ + 5% O₂ + 45% N₂). The experiments were conducted under three temperature conditions (25°C, 15°C, and 4°C) and over a 28-day storage period. Samples were assessed at five intervals (0, 7, 14, 21, and 28 days) for quality attributes and microbial loads. This approach was chosen to address the challenges of microbial growth and quality deterioration in grapes stored at different temperatures. The findings showed a continuous decrease in anthocyanin content and color intensity during the storage period, alongside an increase in soluble solids. Microbial analysis showed higher mold and yeast counts in grapes stored at 25°C and 15°C compared to those stored at 4°C. Packaging with MAP and nanocomposite films containing silver nanoparticles and titanium dioxide effectively preserved the quality of grapes, particularly at 4°C, where superior results were observed over the 28 days. This study demonstrates the integration of MAP and films containing nanoparticles to address the limitations of conventional grape storage methods. This approach offers practical solutions for the horticultural industry and contributes to the advancement of storage and preservation technologies.

Abstract This study explores the effects of cold plasma (CP) treatment on eco-friendly starch/ZnO (SZ) bio-nanocomposite films, incorporating 3 wt% nano-ZnO (ZnO NPs) and varying CP exposure times (0, 30, 60, 90 s). The results indicate that prolonged CP treatment increases film thickness, viscosity, water solubility, moisture absorption, and surface roughness, while reducing contact angle and moisture content. No significant changes were observed in water vapor permeability, density, or UV-Vis properties. CP treatment enhanced tensile strength, elongation at break, and tensile energy to break, while decreasing lightness and whiteness indices without altering color difference. The study highlights CP as a rapid, eco-friendly method for modifying films, with greater efficacy when applied to aqueous starch solutions, offering potential for industrial-scale applications in packaging materials.

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 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 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 Introduction
Sapodilla is a tropical fruit well-known for its sweet taste and soft texture. It is a fruit that continues to ripen naturally after being harvested. Therefore, the fruit harvesting time must be chosen carefully to ensure that the fruit reaches a stage of ripeness where it has the desired flavor and quality. Sapodilla continues to ripen naturally after harvest, so selecting the right time for picking is crucial for ensuring optimal flavor and quality. Proper post-harvest handling, such as controlling temperature and humidity, can extend its shelf life. Using edible coatings or suitable packaging also helps preserve its freshness and delay spoilage. Maintaining quality and reducing post-harvest fruit deterioration is one of the significant challenges in the agricultural supply chain, requiring effective protective methods. The spoilage of sapodilla fruit is due to its sensitivity to temperature conditions and water loss. Application of amino acids can help preserve its quality and extend its shelf life. In this study, phenylalanine, glutathione, melatonin, L-arginine, and control (distilled water) were applied to evaluate post-harvest quality of sapodilla over five storage periods with three replications.
Materials and Methods
First, sapodilla fruits were harvested from an orchard located in Rodan City at the stage of commercial maturity in the second half of July. Immediately after harvesting, the fruits were transported to the Horticultural Science Laboratory at the Faculty of Agriculture, University of Hormozgan. The harvested fruits were healthy and free from pests and diseases. They were selected based on uniform shape and weight. After being washed, the fruits were disinfected in a 1% sodium hypochlorite solution for 2 minutes. Following disinfection, the fruits were dried in ambient air.
The fruits were treated with four amino acids (phenylalanine (8 mM), glutathione (0.05%), melatonin (0.5 mM) and L-arginine (1 mM)) and control (distilled water) for 10 minutes.  After the treatment, they were transferred to the cold room with a temperature of 8 ± 1 C° and a relative humidity of 90 ± 5 %. The factorial experiment was conducted in five storage times (0, 10, 20 30 and 40) in three replications as a completely random design and the quality and biochemical factors of sapodilla were measured.
 Results and Discussion
In this study, the weight loss of Sapodilla fruit increased with storage time, while the treatments helped prevent weight loss. At the end of the 40-day storage, the phenylalanine treatment prevented 37.9% of the weight loss compared to the control. Phenylalanine treatment prevented 92.33% of the weight loss relative to the control. The fruit firmness decreased over time, whereas treatments helped increase this parameter. The highest and lowest firmness values at the end of the experiment were observed in the melatonin and glutathione treatments (97.67 and 66.66 N, respectively), with the control having the lowest firmness (57.55 N). Soluble solids content increased over time. The highest and lowest soluble solids were found in the control and the treatments with arginine, melatonin, and glutathione, respectively. At the end of the 40-day experiment, the arginine, melatonin, and glutathione treatments reduced soluble solids content, compared to the control by 6.98%, 6.60%, and 6.41%, respectively. The greatest and least increases in soluble solids were observed in the control and the treatments with L-arginine and glutathione, respectively. After 40 days of storage, the L-arginine and glutathione treatments reduced the decay percentage by 45.81% and 41.43%, respectively, compared to the control. Glutathione treatment increased the ascorbic acid content of sapodilla fruit at most storage times. At the end of storage (40 days), glutathione treatment increased ascorbic acid content by 56.79% compared to the control. An increase in antioxidant activity was observed in Sapodilla fruit over time. On day 30 of storage, phenylalanine treatment increased antioxidant activity by 28.67%, and on day 40, melatonin treatment showed a 30.61% increase. This increase in antioxidant activity is considered a defense response to environmental and physiological stress during storage. At the end of 40-day storage period, catalase activity increased. The highest and lowest catalase activities were observed at 33.06 and 25.22 units/mg fresh weight, respectively. By day 40, catalase activity was increased to 31.08% in the arginine treatment compared to the control.
 Conclusion
In conclusion, using these treatments, particularly phenylalanine, melatonin, and glutathione, can serve as effective strategies for preserving the quality of sapodilla fruit during long-term storage and mitigating the negative effects of physiological and environmental stress. These treatments not only reduce weight loss, maintain firmness, and prevent decay, but also improve the nutritional properties and health benefits of the fruit by enhancing antioxidant activity and defense enzyme levels. In the future, further research could focus on identifying the precise mechanisms by which these compounds influence the biochemical processes in sapodilla and other fruits. Furthermore, studying the long-term effects of these treatments, as well as their interactions with various environmental and physiological factors in real-world storage conditions, could pave the way for wider adoption of these strategies in the fruit storage and packaging industry. These investigations could enhance fruit preservation methods, minimize food waste, and prolong the shelf life of fruits and decresing postharvest loss.

Abstract Introduction
Recovery of active ingredients from plants is generally carried out using solid-liquid extraction. Selecting an appropriate solvent is one of the parameters that strongly affects the extraction performance and the type of extracted compounds. So far, various solvents have been used to extract these compounds. In addition to the need for large amounts of solvent, the high consumption of organic solvents causes problems such as environmental pollution and possible destruction of active compounds. Green solvents have been considered for the extraction process to reduce the consumption of non-toxic solvents and protect the environment. Natural deep eutectic solvents (NADES) are a new class of solvents used in extraction that consist of a mixture of two or more biodegradable natural compounds with low or no toxicity. The important features of these solvents are their low toxicity, biocompatibility, simple preparation, and low cost. Given the significant advantages of these solvents, in recent years, the use of NADES in the extraction of phenolic and antioxidant compounds has been considered. Applying appropriate auxiliary treatments to the sample or the sample-solvent combination during the extraction process can improve the performance of the extraction process. The use of ultrasonic waves allows for better extraction by creating shear force, disrupting the integrity of the cell wall, and better penetration of the solvent into the tissue. Pulsed electric waves also create pores in the cell membrane without causing minimal damage to the other parts, while maintaining consistency and structure, accelerating the permeability and transport of water and dissolved substances from the cell membrane, and allowing the extraction of active substances under better conditions.
Materials and Methods
This study was conducted in 3 phases to extract the compounds of the golden plant using natural deep eutectic solvents. In the first phase, effect of the type of solvent used including carboxylic acids (citric acid and malic acid), sugars (glucose and fructose), and sugar alcohols (ethylene glycol and glycerol) on the quality of the extracted material was evaluated. In the second phase, to improve the possibility of extracting the active ingredient of this plant, the sample was treated with pulsed electric waves, and in the third phase, the extraction of phenolic compounds from the sample was carried out with the solvent type selected from the first phase under the conditions of applying and non applying ultrasonic waves. Identification of the compounds present in the extract was carried out on the selected samples using HPLC. Finally, the ability to recover the extracted compounds was carried out from the best sample. Statistical analysis of the results was carried out using a completely randomized design - factorial test with SAS VERSION 9 software.
Results and Discussion
The extract from the eutectic solvent containing ethylene glycol due to its high antioxidant activity and the extract from the eutectic solvent containing maleic acid due to its high phenolic compounds were selected as the best solvents for making the Dracocephalum kotschyi extract. Considering the total number of identified compounds, the content of identified compounds in the extract with a eutectic solvent containing ethylene glycol was 17000.05 μg/g, and in the extract with a eutectic solvent containing maleic acid was 10029.1 μg/g. Therefore, the content of active compounds of an extract with a eutectic solvent containing ethylene glycol was about 70% higher than the content of active compounds of an extract with a eutectic solvent containing maleic acid, and this solvent was selected for further studies. The study of the effect of applying electric pulses and ultrasonic waves on the extraction process shows that by increasing the intensity of the electric pulse and the duration of using ultrasonic waves, the content of phenolic compounds and antioxidant properties of the extract increased. Electric pulses accelerate the permeability and transport of water and dissolved substances by creating pores in the cell membrane. The change in the properties of the cell wall membrane in such a way that the substances inside the cell can be quickly and easily removed from the cell, causes the extraction to be carried out in the minimum time and energy required. The total weight of phenolic compounds identified in the extract with a eutectic solvent containing ethylene glycol with the application of auxiliary was 25275.41 μg/g, without the application of auxiliary treatments was 17000.05 μg/g, and in the sample extracted with ethanol was 21652.89 μg/g. Therefore, the application of auxiliary treatments was effective and superior to the ethanol solvent in increasing the extraction of compounds from the plant. The polyphenol content extracted with ethylene glycol-choline chloride with and without auxiliary treatments was determined as 53 and 45 percent, respectively.
Conclusion
The solvent containing choline chloride-ethylene glycol had the best conditions for extracting the active compounds of Dracocephalum kotschyi. Applying a 5000 W electric pulse pretreatment and using ultrasonic waves for 30 minutes in the extraction stage had a significant effect in increasing the extractability of the active compounds. Using the anti-solvent (water) precipitation method, 53% of the phenolic compounds were recovered and the eutectic solvent was returned to the system.

Abstract Introduction
Foams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated confectionery product that is mainly prepared from gelatin (as a foaming and gelling agent), sugar solution (including glucose syrup and sugar), flavoring, and coloring agents. Gelatins are amphiphilic macromolecules and are obtained from hydrolyzed collagens. Gelatin is a quite digestible protein and contains all essential amino acids except tryptophan. The simplest way to produce gelatin is to convert collagen into gelatin by denaturing or breaking down the collagen molecule to make it soluble in water. This process generally involves an acidic, alkaline, or enzymatic pretreatment. In food applications, gelatin can act as a foaming agent, emulsifier, biodegradable film former, colloidal stabilizer, and microencapsulating agent. Due to health, religious, and economic restrictions on the consumption of gelatin from mammals, other sources for gelatin production must have characteristics such as high amounts of by-product availability (Because continuous production in the industry is an essential economic issue) and a value close to the rheological properties of mammalian gelatin in order to be considered as a alternative suitable source for replacement. Hence, poultry by-products can be investigated as a new source of gelatin extraction.
 Materials and Methods
In this study, gelatin was extracted, from chicken feet using an acidic method. The gelatin production process consists of three main steps: pretreatment of raw materials, gelatin extraction, purification, and drying. Gelatin of chicken feet was used in the marshmallow product at two levels of 6 and 8 percent. Physicochemical properties of gelatin including moisture, color, gel strength, rheology, fat, protein, and ash were analyzed. In the evaluation of the marshmallow, textural components, rheology, electron microscopy, differential thermal scanning, and sensory evaluation (Appearance, color, aroma, sweetness, texture, hardness, and gumminess) were determined. The sensory evaluation was conducted on a five-point hedonic scale. Statistical analysis of this study was performed with Duncan's multiple range test using SPSS software.
 Result and Discussion
 In the physicochemical analysis of gelatin extracted from chicken feet, the protein content was 78.27±0.445, fat 10±2, ash 47.6±0.46 and moisture 70.12±0.28%. In the frequency sweep test, the storage modulus was always higher than the loss modulus, indicating the high strength and viscoelastic behavior of gelatin at a given strain. In evaluating the flow behavior of gelatin obtained from chicken feet, the viscosity of the sample decreased with increasing shear rate, indicating the shear-thinning behavior of gelatin. Adding 8% gelatin to the marshmallow sample significantly increased the hardness, gumminess, and texture adhesion indices. The Overran in the sample contained 8% gelatin was 40, and the marshmallow contained 6% gelatin was 30. The presence of more protein has a positive effect on the process of reducing surface tension, and more proteins, with the polar parts of the molecule is opened towards the water, are absorbed at the interface, creating a stabilizing layer around the bubbles, which causes more foam to form and increases overran. There was no significant difference between the samples in moisture, water activity, and color a, b indices. In terms of sensory parameters of sweetness, texture firmness, gumminess, and overall acceptance, the 8% gelatin sample was given the lowest score. In the applied frequency range, the G' modulus in all samples was higher than the G" modulus, indicating viscoelastic behavior and gel strength at a definite strain. In all samples, the complex viscosity decreases linearly with increasing applied frequency, reflecting the shear-thinning behavior of the samples. Marshmallow consisting of 6% gelatin was determined as the selected formulation in terms of physicochemical, rheological, and sensory evaluation properties.
 Conclusion
Based on the results obtained from this research and In order to optimally utilize chicken waste, this innovation can be used to produce health-oriented and cost-effective product.

Abstract Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their preservation and overall quality during storage. The study lays the groundwork for investigating the effects of these coatings on various physicochemical properties of semi-dried potatoes, ultimately highlighting their potential benefits in food preservation. In this research, the impact of different concentrations (2.5, 4, and 5 w/w %) of soy protein concentrate and whey protein on some physicochemical properties of semi-dried potatoes (color, rehydration of dried slices, reducing sugars, starch, ascorbic acid, moisture, oil absorption, texture crispness, and sensory properties) during 60 days of storage were investigated. The results showed that semi-dried potatoes coated with soy protein concentrate and whey protein had the highest moisture content and the lowest oil absorption and crispiness compared to the control sample. The sensory properties of coated samples were different from those of uncoated samples. Panelists also accepted the taste of coated semi-dried potatoes. The applied edible coatings significantly affected the ascorbic acid and reducing sugar content. The lowest and highest amount of starch was observed in the control and coated samples, respectively. These characteristics show that coatings based on soy protein concentrate and whey protein considered to be an excellent choice to reduce oil absorption and increase shelf life of potato slices.