Iranian Food Science and Technology Research Journal

Abstract Introduction
Coffee is one of the most widely consumed beverages worldwide, with an estimated annual intake of about 500 billion cups. Roasting is a key step in coffee processing that develops the desirable color, flavor, and aroma, but it also promotes the formation of acrylamide through the Maillard reaction. Acrylamide is classified as a probable human carcinogen and has attracted increasing attention due to its occurrence in a variety of heat-treated foods. Given the growing popularity of coffee among the Iranian population, determining acrylamide levels in espresso and assessing the associated health risks are of public health importance. Therefore, this study aimed to determine acrylamide levels in commercially available espresso coffees and assess the related cancer and non-cancer risks in adolescents and adults.
Materials and Methods
In this study, a total of 35 espresso coffee samples were collected from the market. Of these, 26 samples were obtained from coffee shops (ES-C), and 9 were prepared at home from commercial coffee powders using a household espresso machine (ES-H), following common local preparation practices. Acrylamide concentrations in all samples were determined using HPLC-DAD with a mobile phase composed of water/acetonitrile (97:3, v/v) at a flow rate of 0.7 mL/min and a detection wavelength of 202 nm.  The average daily intake (ADI) of acrylamide (μg/kg body weight/day) was estimated for adolescents and adults based on the measured acrylamide concentrations and the available consumption data. Health risk assessment was performed by calculating the margin of exposure (MOE) for carcinogenic effects, estimating the incremental lifetime cancer risk (ILCR), and evaluating the non-carcinogenic risk using the target hazard quotient (THQ). The obtained MOE values were compared with the reference value of 10,000. In addition, carcinogenic and non-carcinogenic risks were evaluated against internationally accepted benchmarks, including those established by the United States Environmental Protection Agency (USEPA).
Results and Discussion
Acrylamide was detected in all analyzed espresso samples. The concentration of acrylamide in ES-C ranged from 2.15 to 9.16 μg/100 mL and was consistently higher than that observed in ES-H, which ranged from 0.93 to 4.00 μg/100 mL. Despite the presence of acrylamide in all samples, the estimated dietary exposure via espresso consumption was relatively low. The EDI of acrylamide from espresso was calculated to be 0.004 μg/kg bw/day for adolescents and 0.007 μg/kg bw/day for adults. For all samples and both age groups, the MOE values were greater than 10,000, indicating a low level of concern and a low priority for risk management regarding carcinogenic effects. The incremental lifetime cancer risk attributed to acrylamide exposure from espresso consumption was estimated at 0.244 × 10^-5 for adolescents and 0.221 × 10^-5 for adults. Since both values were below the 10⁻⁵ benchmark proposed by the United States Environmental Protection Agency (USEPA), the associated carcinogenic risk was considered to be low. Non‑carcinogenic risk indices were 0.0019 for adolescents and 0.0026 for adults, clearly below the threshold of 1, suggesting that non‑cancer effects are unlikely at the observed exposure levels. For all evaluated parameters, acrylamide exposure and the associated health risks were higher in adults than in adolescents. This difference can be attributed to higher consumption rates and greater body weight-adjusted intake among adults.
Conclusion
This study shows that acrylamide was present in all espresso coffee samples collected from the market, with coffee shop espresso generally containing higher levels than household espresso coffees. Nevertheless, acrylamide exposure through espresso consumption alone does not appear to pose a serious health risk to the studied adolescent and adult populations. The high MOE values, low estimated cancer risks, and non‑carcinogenic indices well below 1 collectively support a low level of concern. However, espresso is considered only one contributor to total dietary acrylamide intake, as acrylamide can also be formed in other thermally processed foods. Therefore, evaluation of combined exposure from various dietary sources and further investigation of cumulative health risks are recommended to provide a more comprehensive risk assessment.

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

Abstract Enzymatic browning processes negatively impact many food products, such as fresh juices, particularly their sensory properties and nutritional value, ultimately leading consumers to reject the affected products. Natural antioxidants have been used to reduce this phenomenon, preserving these products and preventing their quality deterioration. This research investigates the antioxidant and enzyme inhibitory activities of eggplant peel ethanolic (EEPE) and aqueous (AEPE) extracts, as well as their capacity for scavenging DPPH radicals and inhibition of browning enzymes in mango juice (MJ) during cold storage. EEPE had greater DPPH radical scavenging capacity (0.66 mg/g) than AEPE (0.52 mg/g), although both extracts were weaker than vitamin C (0.73 mg/g). Enzymatic browning assays revealed that EEPE suppressed PPO and POD activities in mango juice (MJ), contributing to decreased browning intensity and better preservation of phenolic content after 15 days at 4°C, more than AEPE. Purified mango pulp PPO was of approximately 54 kDa molecular weight and was effectively extracted using ammonium sulfate precipitation, dialysis, and CM-Cellulose ion exchange chromatography with a purification fold value of 15.07. Kinetic studies revealed that EEPE acted like a competitive inhibitor of PPO, while AEPE exhibited non-competitive inhibition. This response reflects the potential of eggplant peel, agricultural waste, as a natural substance for food preservation due to its antioxidant and anti-browning activities.

Abstract Calabash (Crescentia cujete L.) fruit has increasingly been studied in recent years for its significant contribution to human health and nutrition. The reported bioactivities are linked to the presence of phytochemicals such as polyphenols, but little is known about the role of their proteins. This represents a significant gap, as fruits are generally overlooked as sources of proteins compared to legumes and other proteinaceous products, despite their potential functional and therapeutic applications. This study aimed to isolate, purify, and characterize proteins and peptides from calabash fruits, and evaluate their potential antihypertensive and lipid-lowering activities. Proteins were extracted, purified, and characterized through a combination of biochemical techniques such as sodium phosphate buffer extraction, ammonium sulfate precipitation, gel-filtration chromatography, and in vitro biological assays namely pancreatic lipase inhibition, cholesterol micellar solubility inhibition, and angiotensin-converting enzyme (ACE) inhibition assays. Crude protein isolate (CPI) had a protein concentration of 688 µg/mL with observed protein bands at 12.1 kDa to 46.7 kDa. After simulated gastrointestinal digestion, CPI showed average inhibition activities of 76.5% for ACE, 22.3% for pancreatic lipase, and 84.0% for cholesterol micellar solubility, while the 2-h digest of the purified protein fraction showed 73.4%, 44.9%, and 82.2% inhibition, respectively. Proteins and peptides exhibited strong bioactivity, with inhibition responses across all assays approaching those of the assay controls under the tested condition. This is the first study to demonstrate the bioactive potential of proteins and peptides extracted from C. cujete fruit, providing promising insights into their possible functional properties associated with the preventive management of obesity, cholesterol levels, and hypertension. Further peptide fractionation and sequence identification are needed to confirm the most active components.

Abstract The aim of this study was to develop and characterize carboxymethylated agar (CMA) based films crosslinked with citric acid, polyethylene glycol (PEG), and β-cyclodextrin for sustainable food packaging applications. The inherent brittleness, high hydrophilicity, and limited thermal stability of native agar films, which restrict their practical use in food packaging systems were considered as the aim of performing this study. Five distinct film formulations were prepared using different combinations of crosslinking agents, and their physicochemical, morphological, and thermal properties were systematically evaluated. The degree of substitution (DS) of carboxymethyl agar was determined to be 0.69, indicating successful chemical modification. Water contact angle analysis revealed that the CMA-P-β-A film exhibited the highest hydrophobicity, with a contact angle in the range of 80–89°, compared to approximately 67° for the control CMA film, demonstrating enhanced moisture resistance. Differential scanning calorimetry showed a significant increase in glass transition temperature (Tg), reaching 82.08 °C for the CMA-P-β-A formulation, compared to 52.54 °C for CMA, confirming the formation of a highly crosslinked polymer network. FTIR and XRD analyses confirmed successful carboxymethylation and crosslinking, accompanied by reduced crystallinity and improved structural flexibility. SEM micrographs revealed smooth and homogeneous surfaces with interconnected polymer networks. Overall, the integrative carboxymethylation crosslinking strategy effectively enhanced the hydrophobicity, thermal stability, and structural integrity of agar-based films, highlighting the CMA-P-β-A formulation as the most promising candidate for environmentally friendly food packaging applications. These findings provide valuable insights into the design of advanced biopolymer-based packaging materials.

Abstract Increasing concerns about human health have increased demand for functional bioactive compounds, such as vitamins E and C. However, their inherent instability and susceptibility to environmental conditions have restricted their direct application in food systems. Encapsulation strategies offer an effective approach to protect these vitamins from degradation and enable controlled release. This study aimed to develop a stable encapsulation system for vitamins E and C using a whey protein concentrate–chitosan (WPC–CS) complex through spray drying, enabling simultaneous delivery of hydrophilic and lipophilic vitamins. Response surface methodology (RSM) was applied to optimize the formulation with the objective of maximizing encapsulation efficiency while minimizing moisture content and hygroscopicity. The optimal microcapsule exhibited encapsulation efficiencies of 93.83% and 93.6% for vitamins E and C, respectively, with a low moisture content (3.17%) and controlled hygroscopicity (13.18%). Release studies demonstrated a phase-dependent behavior: vitamin C showed negligible release in simulated mouth fluid (0.07% after 10 min) but a substantial cumulative release in simulated gastric fluid (85.74% after 120 min). In contrast, vitamin E exhibited a slower and sustained release profile, with 31.45% released after 120 min in simulated gastric fluid and no detectable release under mouth conditions. Scanning electron microscopy (SEM) analysis revealed that the microcapsules had a predominantly spherical morphology with a wrinkled surface, characteristic of protein–polysaccharide matrices formed during rapid drying. Fourier transform infrared spectroscopy (FTIR) confirmed successful encapsulation of both vitamins through interactions between WPC and CS. These findings indicate that WPC–CS complexes produced via spray drying provide an effective co-encapsulation and controlled-release system, enhancing vitamin stability and offering promising applications in functional foods and pharmaceutical formulations.

Abstract Growing concerns about conventional plastic packaging due to its non-degradability, risk of transferring toxic compounds to food, and environmental pollution have necessitated the development of environmentally friendly alternatives such as edible and biodegradable films. This study aimed to develop an active packaging system based on a polycaprolactone/beta-glucan (PCL-BG) nanocomposite film modified with oak fruit pair extract (OFPE), apricot kernel extract (AKE), and gold nanoparticles (AuNPs) and study its suitability for packaging fish paste treated with cold plasma. The evaluation of the film's antibacterial properties showed that the active compounds had a strong inhibitory effect, with the largest inhibition zones of 27.78 mm against Bacillus cereus and 21.38 mm against Escherichia coli observed in the film prepared with the highest extract concentration. Thermal analysis (DSC) showed a significant improvement in thermal stability, with the melting temperature of the final composite film increasing to 81.6 °C. Microbiological and chemical evaluations over 30 days of storage showed that the combined treatment significantly (p < 0.05) reduced microbial growth (Total Viable Count), reduced the production of volatile nitrogen compounds (TVB-N), controlled lipid oxidation (TBA), and maintained pH stability and sensory acceptance. Regression models for all quality parameters showed high accuracy and predictive power (R² > 99.27%). This study clearly demonstrates the effectiveness of the combined strategy of cold plasma and active packaging in maintaining the quality and increasing the shelf life of fish paste.

Abstract The growing demand for convenient, nutritionally balanced snack products has created opportunities for utilizing underutilized local ingredients in food product development. This study aimed to develop snack bar using Tahitian chestnut (Inocarpus fagifer) and cowpea (Vigna unguiculata) flours as locally available raw materials and to evaluate their physicochemical, sensory, antioxidant, and microbiological characteristics. Five formulations with varying Tahitian chestnut to cowpea flour ratio [A = 1:1; B = 1:5; C = 2:1; D = 1:2; E = 5:1] were prepared using a completely randomized design. The results showed that the incorporation of Tahitian chestnut and cowpea significantly affected (p < 0.05) several physicochemical parameters, including color, texture, moisture, dietary fiber, macronutrient composition, and antioxidant properties, while ash content was not significantly influenced. Sensory attributes and microbiological quality were not significantly affected, with all formulations meeting acceptable hedonic and safety criteria. Based on the Zeleny multi-criteria decision method, formulation E (Tahitian chestnut:cowpea ratio of 5:1) was identified as the most balanced formulation among those evaluated. These findings demonstrate the potential of Tahitian chestnut and cowpea flours for snack bar development and provide baseline information for further utilization of local ingredients in value-added food products.

Abstract The presence of heavy metals in water, soil, and agricultural products is considered a significant threat to human health. This study aimed to evaluate different heavy metals such as Mercury (Hg), Lead (Pb), Arsenic (As), Cadmium (Cd), Zinc (Zn) and Cobalt (Co), in some vegetable varieties like cucumber, tomato and eggplant and also in the soil and water resources, in greenhouses around the mega industrial zones vicinity (1-10 Km) and comparing it with a greenhouse located in suburb of Isfahan, Iran. Measurement of heavy metals was carried out using ICP-OES in replicate. Concentrations of heavy metals in soil varied by region and generally following the descending pattern: Co > Pb > As > Hg > Zn > Cd. Heavy metals transfer factor were in the order of Cd > Hg > Zn > Pb > Co > As. According to the results, the mega industrial zones of Isfahan province showed a hazardous situation, and notably, heavy metal levels in the suburban region of Isfahan exceeded the health risk index (HRI). Based on the findings, it is recommended that producers adopt regular monitoring of irrigation and soil quality, apply phytoremediation and organic soil amendments to reduce heavy metal uptake, and select low-accumulating crop varieties in order to minimize health risks and ensure sustainable greenhouse production near industrial zones.

Abstract This study investigates how the traditional processing methods, such as cooking and fermentation, affect the nutritional, anti-nutritional, and mineral composition of the six edible grains, including the three rice varieties (Oryza sativa: Matta, Boiled and Brown rice) and the three millets (foxtail, jowar and pearl millet). The grains were analyzed in their raw, cooked, and fermented forms. The carbohydrates and the protein content were determined along with the anti-nutritional compounds such as the flavonoids, oxalates, phenolics, phytates and the tannins. The mineral concentrations of calcium, potassium, iron, magnesium, manganese, and zinc were determined using Atomic Absorption Spectroscopy. The results showed that cooking significantly reduced carbohydrate content by 85-90% across all grains, while fermentation caused an even greater reduction of up to 95%. Protein levels were grain-specific, and fermentation generally enhanced the protein concentration by 20-50%. Flavonoid content was reduced by 70-90% while phytates, and oxalates were reduced substantially by 60-90% through both treatments due to leaching and thermal degradation, while the phenolic content increased by 25-40%, particularly in the foxtail millet. The tannin levels decreased with cooking by 40-60%, but they increased after the fermentation, likely due to the enzymatic release of the bound compounds. Mineral concentrations were consistently declined in the cooking and fermented forms, yet fermentation improved bioavailability by reducing the anti-nutrients. Overall, the cooking was more effective in lowering the anti-nutritional factors, whereas the fermentation enhanced the protein and improved the accessibility of the essential minerals such as iron and zinc. These findings emphasizes the importance of the traditional household processing methods in enhancing the nutritional quality of rice and millet-based diets, particularly in the regions dependent on cereal staples.

Abstract Enzymatic browning mostly happens in fresh fruits and vegetables and is critical in determining the product's shelf life. A class of enzymes known as polyphenol oxidases are responsible for this color alteration. Polyphenol oxidase is the main enzyme that catalyzes the oxidation of phenolic compounds in the presence of oxygen, forming brown pigment. Therefore, several methods are required to prevent these reactions. Natural ascorbic acid is considered among the highly effective chemicals in stopping this reaction and preventing browning. It is a non-toxic and effective alternative to synthetic chemicals. It is also characterized by having powerful antioxidant and free radical scavenging properties. This review offers a focused and novel contribution to the scientific literature by exclusively investigating AA as an anti-browning agent (ABA), enabling a detailed understanding of its specific mechanisms, efficacy, and practical applications. Unlike broader reviews that cover many inhibitors, this work provides a comparative analysis of the performance of AA in various foods, highlighting its strengths and limitations in different contexts. By integrating research from past years, we highlight different approaches, such as the combination with synergists and integration with edible coatings and packaging. Importantly, we not only describe its optimal conditions and benefits, but also assess its limitations, such as its instability and susceptibility. Finally, the evidence and future directions are organized in a way that helps food technologists identify promising protocols, design preservation strategies, and avoid previously documented limitations of future research.

Abstract Introduction
Growing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations. The high content of saturated and trans fatty acids in many bakery products is a major cause of cardiovascular disease, type 2 diabetes, and obesity. Consequently, the World Health Organization (WHO) recommends replacing fats like butter and shortening with vegetable oils rich in unsaturated fatty acids. This presents a major challenge for the food industry, as solid fats play a key role in creating desirable sensory properties like texture and mouthfeel, and their direct replacement with liquid oils leads to a significant decline in product quality.
Oleogels, formed by creating a three-dimensional network of oleogelators within vegetable oils, have been proposed as a structured alternative to solid fats. Numerous studies have successfully demonstrated the potential of oleogels as fat replacers in various bakery products. For instance, beeswax-based oleogels have been shown to improve the nutritional profile of cakes without compromising quality attributes. However, most research has focused on wax-based oleogels. There is a scarcity of studies that systematically investigate and compare the performance of low-HLB emulsifiers (such as monoglyceride, polyglycerol ester, and Span 60) used alone for the complete replacement of butter in a cake formulation. Furthermore, butter has technological limitations, including a poor ability to trap and stabilize air bubbles, which can affect cake volume and texture. Therefore, this study aimed to investigate oleogels using monoglyceride, polyglycerol ester, and Span 60 emulsifiers in cold-pressed peanut oil (an oil chosen for its excellent nutritional profile) and evaluate their potential as a functional and healthy butter replacement in butter cake.
 Materials and Methods
In this research, peanut oil was first extracted using a cold-press machine. Oleogels were then prepared by adding 12% (w/w) of monoglyceride (MG), polyglycerol ester (PG), and Span 60 (SG) to the oil, followed by placing it  in a 75°C water bath. The physicochemical properties of the oleogels including crystal morphology (light microscopy), oil holding capacity (OHC) via centrifugation, thermal behavior (Differential Scanning Calorimetry - DSC), firmness (back extrusion test), molecular structure (Fourier Transform Infrared Spectroscopy - FTIR), and oxidative stability (peroxide value) were evaluated. Finally, butter cakes were prepared with complete replacement of butter by the selected oleogels (MG and PG). The cakes were then analyzed for firmness and sensory evaluation (color, taste, texture, and overall acceptability).
 Results and Discussion
The type of oleogelator significantly impacted the oleogel properties, an effect dictated by the underlying crystal microstructure. Microscopic images revealed that the MG formed a dense, uniform network with fine, needle-like crystals. In contrast, PG also formed needle-like crystals, but they were larger and less dense, while SG created a weak network containing large, rosette-like crystals and significant spaces. This structural difference was directly reflected in the macroscopic properties. The dense network of MG was highly effective at trapping oil, resulting in the highest Oil Holding Capacity (100%) and the greatest firmness. Conversely, the sparse network of SG resulted in poor oil retention and minimal firmness, demonstrating a clear structure-function relationship. Thermal analysis by DSC further supported these findings. MG showed the highest thermal stability, evidenced by its high melting enthalpy, which corresponds to the energy required to disrupt its well-ordered crystalline network. FTIR analysis confirmed that the network was stabilized by non-covalent interactions, such as hydrogen bonds and van der Waals forces. Furthermore, the oleogels demonstrated improved oxidative stability. The strong physical barrier provided by MG and PG networks showed that the rate of peroxide value increased over 30 days compared to pure oil.
In the cake evaluation, samples formulated with MG and PG had significantly softer texture than the control cake made with butter. This is attributed to the enhanced air-holding capacity of the firmer oleogels and the inherent emulsifying properties of the gelators. Crucially, the sensory analysis revealed that the cakes containing oleogel scored higher texture and taste value, and their overall acceptability score was equal to or even higher than that the control sample.
 Conclusion
The findings demonstrated that the oleogelator type dictated the physicochemical and structural properties of oleogels. The monoglyceride-based oleogel exhibited superior performance, showing the highest oil holding capacity, thermal stability, and firmness, followed by the polyglycerol ester-based oleogel. Microstructural analysis confirmed that these properties were linked to the crystal morphology, .FTIR analysis verified that gelation was driven by non-covalent interactions. Most importantly, when monoglyceride and polyglycerol ester oleogels used as a complete butter substitute in butter cakes, produced cakes with a softer texture and received overall acceptability scores equal to or higher than the control. Therefore, this study confirms the high potential of monoglyceride and polyglycerol ester-based oleogels to develop healthier bakery products. Despite promising results, the study had limitations, including the use of a single oil type and one oleogelator concentration. Textural and sensory analyses could also be more comprehensive. Further research need to focus on evaluating these oleogels in other bakery products, investigating long-term stability, and optimizing the production process.

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

Abstract Introduction
In 2023, North Khorasan province hosted 188,000 bee colonies, producing over 2,900 tons of honey. Approximately 20% of the honey in the province is produced in the Mane and Semelqan region, which is rich in orchards and agricultural fields. To increase agricultural production, various pesticides are widely used in this area, thereby increasing the potential for contamination of bees and their products, which are often located near these fields. Pesticides residues have been reported to be toxic, carcinogenic, and capable of causing chromosomal changes (Demirhan et al., 2019). They can also affect the endocrine, reproductive, and nervous systems (Brander, Gabler, Fowler, Connon, & Schlenk, 2016; Watermann et al., 2016; Febvey, Schüz, & Bailey, 2016). Diazinon, an organophosphorus insecticide, is classified in the second category of the World Health Organization's classification and is considered a relatively dangerous pesticide (Taghavi, Naghipour, Mohagheghyan, & Jamali, 2007). This study aims to investigate the residual levels of diazinon in honey produced in the Mane and Semelqan region, including Buor Buor village (cotton flower honey), Chakhmaghloo village (kanar honey), Keshanak village (spring honey), and Darkesh village (thyme honey), with the goal of evaluating the safety of honey produced in this region.
Materials and Methods
Honey samples were collected in the spring (May) and winter (March) of 2023. To prepare the honey samples for determining diazinon pesticide residue, the method of Jime´nez, Bernal, & Lorente, (2000) was used. A standard dilution of diazinon was prepared at concentrations of 0.12, 0.06, 0.024, 0.012, and 0.006 ppm. The absorption spectrum of the diluted solutions was then recorded using an ultraviolet-visible (UV-Vis) spectrometer in the wavelength range of 200 to 400 nm. Based on the spectral results, the maximum absorption wavelength (λ_max) of diazinon was determined to be 292 nm. The best-fit equation with a correlation coefficient (R² = 0.9905) was calculated. Data were analyzed using a completely randomized design with five replicates for each season (spring and winter) through the GLM procedure of SAS 9.1 statistical software (SAS, 2009).
Result and Discussion
The results showed that the amounts of diazinon in the honey samples from Buor Buor, Darkesh, Keshanak, and Chakhmaghloo villages were 3.46, 2.73, 1.81, and 1.49 ppm, respectively. The diazinon residue in the honey from Buor Buor (3.46 ppm) and Darkesh (2.37 ppm) villages was significantly higher than the diazinon residue in the honey from Chakhmaghloo (1.49 ppm) and Keshanak (1.81 ppm) villages (P < 0.001). Additionally, the residual amount of diazinon in honey harvested in the spring was 4.23 ppm, significantly higher than in the winter samples, which had 0.34 ppm (P< 0.001). Unfortunately, the residual amount of diazinon pesticide in all honey samples from different regions of Mane and Semelqan exceeded the standard limit set by authorities in Iran and Europe.
 Conclusion
It can be concluded that the honey from Mane and Semelghan region contains higher levels of diazinon residue compared to the standard limit, which can be attributed to the spraying of pesticides in orchrds and fields. Additionally, the lower pesticide residue in the winter honey samples may be due to manual feeding of bees, reduced agricultural activity during the winter season, and possibly the washing off of pesticide residues by rainfall. Therefore, considering the higher levels of diazinon residue in the honey samples compared to the permissible limit, and the higher amount in this residue during the spring season, it is recommended to strengthen the monitoring of pesticide application in agricultural fields surrounding beekeeping areas, particularly in the spring. Additionally, educating farmers on the proper use of pesticides, informing beekeepers about high-risk areas, and regularly screening honey samples can help reduce the risks associated with pesticide residues. Investigating safer alternatives to diazinon and establishing regional regulations are also among recommended measures to improve food safety and protect consumer health.

Abstract Introduction
Acorn, a traditional component of the human diet, is a rich source of bioactive compounds, especially polyphenols and tannins, which possess antioxidant, antibacterial, and antiviral properties. These compounds have extensive applications in the food, pharmaceutical, and chemical industries. However, their yield and purity depend highly on extraction conditions, including solvent type and polarity, temperature, extraction time, particle size, and solid-to-solvent ratio. Solvent extraction is the most widely used among various extraction techniques due to its simplicity and efficiency. Given the limited data on tannins from native acorns in Chaharmahal and Bakhtiari Province, this study aims to evaluate the effect of solvents with varying polarity and pH on tannin extraction. The purity of extracted tannins was also determined using HPLC. The findings of this research could serve as a basis for optimizing the extraction of valuable compounds from acorn and facilitating the industrial utilization of these native resources.
Materials and Methods
To extract tannins from acorn shell, cupule, and shell-cupule mix, the samples were ground and passed through a 40-mesh sieve. Extraction was carried out using three types of solvents: distilled water, 40% ethanol solution, and 0.22% sodium hydroxide solution. The process was performed at two temperatures (60°C and 90°C) with a solid-to-liquid ratio of 1:10, for one hour under continuous stirring. The resulting extracts were filtered and then dried at 50°C. To determine the actual extraction yield in alkaline-treated samples, the amount of sodium hydroxide was quantified by titration with HCl, and its mass was subtracted from the dry extract weight to obtain the real extraction yield. Total phenolic content was measured using the Folin–Ciocalteu method by determining absorbance at 760 nm. Tannin content was estimated by subtracting non-tannin phenolics from total phenolics using PVPP as an adsorbent. In this method, PVPP was added to the extract, and after centrifugation, non-tannin phenolics were separated, allowing tannin content to be calculated by difference. HPLC analysis was performed using a C18 column and a detector set at 280 nm to confirm the presence of tannins. Tannic acid was used as the standard, and separation was achieved using a gradient of formic acid and acetonitrile. Statistical analyses were conducted using SPSS, and graphs were plotted using Excel.
Results and Discussion
The effects of solvent type and extraction temperature were examined for tannin extraction. The results indicated that increasing the temperature from 60°C to 90°C enhanced extraction yields for both distilled water and 0.22% sodium hydroxide solution. However, the effect of temperature increase was significantly more pronounced under alkaline conditions. Higher temperatures improve solvent penetration, reduce viscosity, and accelerate the diffusion of bioactive compounds, which markedly boosts tannin extraction in combination with an alkaline solvent. Regarding solvent type, ethanol demonstrated superior performance in tannin extraction. Due to its dual nature (polar and non-polar), ethanol efficiently extracted a broad spectrum of phenolic compounds. The average tannin yield using ethanol was around 51.41%, which surpassed other treatments, including alkaline extraction at high temperature (48.06%). This highlights ethanol’s strong capacity to extract condensed tannins, which are abundant in acorns. Moreover, ethanol tended to extract fewer impurities, such as carbohydrates, than polar solvents like sodium hydroxide, thereby increasing the purity of the tannin extracts. Further analysis of the total phenolic content revealed that the source material (cupule or shell) and solvent type significantly influenced the extraction yield. The highest total phenolic content (61.22%) was obtained from the cupule using sodium hydroxide, significantly exceeding other materials and treatments. This confirms the cupule’s richness in phenolic compounds, though given its lower proportion in the acorn structure, using a blend of cupule and shell is more practical. Additionally, ethanol and sodium hydroxide achieved higher yields than water, underscoring the beneficial role of alkaline and semi-polar solvents in phenolic compound release. Further specific analysis of tannin extraction also showed that ethanol-based treatments yielded the highest results. The use of 40% ethanol nearly doubled the tannin yield compared to aqueous and alkaline treatments. This high efficiency is attributed to the better solubility of tannins in polar-organic solvents like ethanol. On the other hand, extraction with sodium hydroxide at lower temperatures (60°C) resulted in lower yields, emphasizing the combined effect of temperature and solvent on extraction efficiency. HPLC analysis for tannic acid quantification confirmed that the tannin content of the shell-cupule mix and cupule alone was 48.06% and 61.23%, respectively. These findings emphasize the practical value of using a shell-cupule mixture as an industrial tannin source, as it not only contains a substantial amount of tannin but also offers better availability and a higher weight proportion compared to the cupule alone.
Conclusion
This study highlights the significant influence of extraction conditions, particularly solvent type and temperature, on the extraction yield of tannins and phenolic compounds from acorn resources. Alkaline extraction at elevated temperatures was more effective for tannin extraction from the shell-cupule mix, while ethanol exhibited high efficiency due to its semi-polar nature. Although the acorn cupule is richer in total phenolics, the higher abundance of the cupule-shell blend in the fruit makes it a more practical target for industrial tannin production.

Abstract Different varieties of wheat as one of the strategic crops are cultivated in Iran based on the specific geographical and climatic conditions of each area. Classification of wheat varieties is important in order to guarantee the final products acquired from wheat flour. Fourier Transform-Mid Infrared (FT-MIR) spectroscopy as a nondestructive approach combined with chemometrics was employed to classify four varieties of Iranian wheat. 160 samples were analyzed and various preprocessing algorithms were used to correct unwanted information. Then, Principal Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM) as supervised models with Max-Relevance Min-Redundancy (MRMR) feature selection algorithm were applied to investigate the classification of these varieties. The best result of SVM model without feature selection was with S-G+D2+MSC preprocessing with 99.4% of accuracy. The output of 100% with SVM model and MRMR feature selection algorithm confirmed the capability of FT-MIR spectroscopy method for classification of Iranian wheat flour varieties.

Abstract Introduction
Red beet has nutritional and health-promoting properties due to containing bioactive compounds such as phenolic compounds and betanin.  Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Customer attitudes and behaviors have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Confectionery products are not exactly foods, but they are widely consumed by children and adults. Traditional gummy confection consists of high amounts of synthetic colorings or flavorings in a gelling agent, commonly known as gelatin, along with acids and sweeteners. Natural color in the form of pigments is synthesized and accumulated in living biological cells of algae, vertebrates, invertebrates, fungi, lichens, or bacteria. The red color in food industry comes mainly from two pigments: anthocyanin and betalains. Among the major groups of natural pigments, betalains can be considered as the least studied, due to its limited sources. The main commercially produced crop  containing betalain is red beet root, however many researchers are exploring red dragon fruit or pitaya as a viable alternative. Betalains, derived from beetroot are water-soluble nitrogenous pigments that stop or delay the oxidation process and exhibit anti-tumor and antiatherosclerotic effects. The application of red color  from beetroot (mainly betalains) is permitted widely in ice cream, sherbet, yogurt, powdered soft drink mix along with confectionaries, soups, and bacon products. The stability of betalains varies with different levels of water activity, temperatures, exposure to oxygen, and light. Complex coacervation is one of the oldest and simplest techniques of encapsulating bioactive compounds for delivery in controlled manner. The technique associates simple preparation conditions, such as non-toxic solvent and low agitation, the techniques has also been employed in the encapsulation of protein and human cells. Microcapsules prepared by complex coacervation are water-insoluble, possessing excellent controlled-release characteristics. Complex coacervation is a technique by which phase separation occurs when oppositely charged polyelectrolytes are electrically balanced in aqueous media. This depends on relatively a set of conditions such as pH, charge density on the polymers, colloid concentration, ionic strength of the medium, temperature, etc. However, all polyelectrolytes do not exhibit this phenomenon.
Materials and Methods
The features of water activity, moisture, acidity, Brix, antioxidant activity, texture characteristics, colorimetry and sensory evaluation of pastilles were investigated. All analyzes were performed with three replications in a completely randomized design. Means were compared using Duncan's multi-range test at a significant level of 5% with SPSS version 22 software.
Results and Discussion
The results showed that water activity of samples containing nanomicrocoating of red beet extract was significantly lower than the control sample (p<0.05), but the moisture, acidity and brix of the sample containing nanomicrocoating of red beet extract were significantly higher from the control (p<0.05). During the storage period of 28 days, it showed that the sample containing 1.5% red beetroot extract's nano-coating had a significantly higher stability of the antioxidant property than other samples (p<0.05). The results of the histological test showed that the sample containing the red beet extract nano-coating had a significant decrease in hardness, stickiness and chewability compared to the control (p<0.05), but the degree of cohesion showed a significant increase (p<0.05). Examining the color parameters of the samples containing red beetroot extract nano-coating compared to the control sample also showed that it caused a decrease in brightness (L*) and yellowness (b*) and an increase in (a*).
Conclusion
The results of the sensory evaluation showed that the sample containing 1% red beetroot extract nano-coating  was awarded the highest score compared to the control.

Abstract Lipids are comprised of heterogenous group of chemical compounds, the majority of which have fatty acids as part of their structure. Fatty acids (FAs) are essential for the normal functioning of all organisms. Polyunsaturated fatty acids with multiple double bonds (PUFAs), including omega-3 (n-3) and omega-6 (n-6) are known as beneficial chemicals for human health. Recent attempts to find and identify oils with special advantageous qualities have been prompted by the widespread use of vegetable oils in the food and other industries. Southern cattail (Typha domingensis) is a plant whose practically all parts are edible, particularly its starchy rhizomes, which have a protein composition comparable to corn or rice. In this study, to investigate the nutritional value of this plant, plant samples were collected from three locations in the south of Iran, including Shadegan Wetland, Hoveyzeh (Hoorolazim Wetland), and Hamidabad (Dez River). The oil content and fatty acid profile as well as some chemical compositions such as ash, moisture, fiber, protein, and carbohydrates were evaluated and compared. The oil was extracted using the Soxhlet technique, and the fatty acid composition was determined by GC/MS. The average oil content in aerial (stems and leaves) and underground (rhizomes and roots) organs was 2.62 and 1.52%, respectively. The samples contained 12 fatty acids, three of which were unsaturated and nine were saturated. In roots and rhizomes, the maximum proportion of unsaturated fatty acids including oleic acid (ω-9), linoleic acid (ω-6), alpha- linolenic acid (ω-3) was 65.85±1.51%, whereas in stems and leaves, it was 41.10±0.09%. The amounts of fiber, moisture, ash, protein, and carbohydrates in the samples ranged from 43.34 to 45.93%, 12.57 to 17.84%, 3.64 to 4.25%, 6.20 to 6.40%, and 23.19 to 32.18%, respectively. This plant's high fiber content with the capacity to grow quickly and widely in fresh and saline water make it a viable candidate for inclusion in human diet and animal feed through agricultural breeding initiatives.

Abstract Protein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared to other biopolymers. Researchers are exploring innovative methods to enhance the film-forming properties of proteins, improve their mechanical strength, and optimize their gas barrier performance. Various protein sources, such as gelatin, whey protein, soy protein, corn zein, wheat gluten, and casein, are being investigated for film fabrication. Techniques to modify protein films, including the incorporation of additives, crosslinking agents, and nanomaterials, are being explored to enhance their properties. The development of protein-based composite films, by blending proteins with other biopolymers or synthetic materials, is also being explored to achieve improved performance and functionality. Advancements in processing technologies, such as film casting, extrusion, and electrospinning, enable precise control over the thickness, morphology, and structural properties of protein films. These films not only offer enhanced barrier properties but also possess biodegradability and renewable characteristics, aligning with the increasing demand for eco-friendly packaging solutions. The preparation and improvement of protein films hold significant potential for revolutionizing the packaging industry and contributing to a greener and more environmentally friendly future. This review provides an overview of current research and advancements in the field, addressing various protein sources, film modification techniques, processing methods, challenges, and future prospects.

Abstract Meat is a significant source of important nutrients and has a vital role in the human diet. Lack of monitoring of the quality and safety of meat can result in posing health threats. Determining safety through chemical methods is costly and time-consuming, without the ability to monitor in real-time. Therefore, nowadays assessing the quality of meat by applying spectral techniques such as spectroscopic and spectral imaging, considered as promising tools and these strategies have recently undergone swift advancements and garnered heightened public attention. Therefore, the purpose of the present review paper is to give an overview of the latest advancements in spectral methods for assessing ground meat safety. The basic working principles, fundamental settings, analysis process, and applications of these techniques are described. By investigating the practical utilization possibilities of spectral detection technologies in the evaluation of meat safety, researchers discussed the present challenges and upcoming research prospects. Furthermore, the newest advances in the application of artificial intelligence accompanied by the mentioned techniques were also discussed.

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

Abstract Introduction
Mayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum.
 
Materials and Methods
Mayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated.
 
Results and Discussion
The results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced.
 
Conclusion
By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.

Abstract Introduction The date palm (Phoenix dactylifera L.) plays an important social, environmental, and economical role for many people living in arid and semiarid regions of the world. Date fruit is one of the major agricultural crops in the East Asia region, where about 90% of the world's dates are cultivated. Dates are rich in certain nutrients and provide a good source of rapid energy, due to their high carbohydrate content (70–80%). Moreover, date fruits contain fat (0.20–0.50%), protein (2.30–5.60%), dietary fibre (6.40–11.50%), minerals (0.10–916 mg/100 g dry weight), and vitamins (C, B1, B2, B3, and A) with very little or no starch. In addition to the direct consumption of the fruit, various industrial products are also extracted derived from this product, including date juice, date honey, liquid sugar, vinegar, alcohol, caramel, date paste and date chocolate. The annual production of one million and 400 thousand tons of dates in Iran has made Iran the second pole of date production in the world after Egypt. Zarin Dasht region is located in Fars province, and the annual production of dates in this region reaches more than 1000 tons. The aim of the present work was to investigate the chemical composition, carbohydrate, and antioxidant capacity of two cultivars of Zarin Dasht dates.   Materials and Methods After collection, all date fruits were washed with tap water, and the seeds were then removed, and the flesh were shade dried at room temperature. The dimensions and area of the imaged surfaces were measured by the physical properties measurement device in 100 repetitions. The working principle of this device is based on image processing technique. By placing the product in three different positions and perpendicular to each other, pictures of the date samples were taken individually. Date mass was obtained using a sensitive digital scale with an accuracy of 0.01 g. The displaced water method was used to determine the volume and density of each date seed. Bulk density, date porosity, geometric mean diameter, sphericity coefficient and surface area of the samples were determined. The amount of moisture was determined by weight method, ash by burning in an electric furnace, titratable acidity based on malic acid and pH of the samples were measured by a digital pH meter. To measure the amount of total phenol in the fruit, Folin–Ciocalteu reagent was used and the absorbance of the reaction mixture was read at 750 nm by a spectrophotometer. The amount of total phenol was reported in terms of gallic acid. The antioxidant capacity was determined through the neutralization of free radical 2 and 2 diphenyl 1-picrylhydrazyl (DPPH). To measure the sugar of all samples, first a standard curve was drawn from the glucose solution in different concentrations, then the sugar content of the samples was measured in milligrams per gram of fresh weight at 490 nm using the sulfuric phenol method. The amount of crude fibre was calculated according to the standard method of AOAC-991/43. The amount of fat was obtained with the Universal Extractor E-800 device for 3 hours at a suitable temperature and in 250 cc of n-hexane solvent. Finally, the statistical analysis of the data was done factorially and in the form of a completely random design in 3 replications using SAS 4, 9 software and the comparison of the means was done using the LSD test at a probability level of 1%.   Results and Discussion According to the results of this research, there was a significant difference in all qualitative traits except pH (P<0.01). In comparing the characteristics of the palms of two cultivars, it was observed that the highest amount of fibre (1.78 %), titratable acid (0.59 %), ash (1.64 %) and fat (0.85 %) is related to Shahani cultivar,and the highest amount of total phenol (8.1 mg/gFW), DPPH inhibitory property (13 %), moisture (18.7%), sugar (63.8 %), protein (0.29 %) and pH (5.74) belonged to Khassui cultivar. Also, comparing the kernel characteristics of two cultivars, it was observed that the highest amount of ash (3.17 %), total phenol (10.8 mg/gFW), antioxidant property (72 % DPPH inhibition), protein (2.55 %), pH (6.11) and fat (9.20 %) related to the kernel of Shahani variety and the highest amount of fibre (26.2 %), moisture (5.26 %), sugar (15.8 %) and titratable acid (0.38 %) belonged to the kernel of Khassui cultivar. Overall, the kernel of Shahani variety had more DPPH inhibitory power among all the samples.

Abstract The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits. This study aims to evaluate the effectiveness of an edible coating made from xanthan gum (XG) (0.1% and 0.2%) combined with oleic acid (Ol) (1%) in prolonging the shelf life of sapodilla fruit at 8 ± 1 ^οc and a relative humidity (RH) of 85-90%. Weight loss was significantly reduced in the treated fruits, with the minimum weight loss observed in the Xan 0.2% + Ol treatment. Except for the Ol treatment, the other treatments showed a higher level of firmness compared to the control. At the end of the experiment, the treatments significantly reduced fruit respiration. The treated fruits also showed significantly increased antioxidant capacity and higher levels of ascorbic acid compared to the control. The lowest TSS (22.8%) level was noted in the Xan 0.2 + Ol treatment. Moreover, the results showed that fruit treated with Xan 0.1% + Ol coating exhibited higher activity in the superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) enzymes compared to the fruit treated with Xan 0.2 + Ol coating and the control samples. In general, fruits treated with Xan 0.2 + Ol and Xan 0.1% + Ol demonstrated the highest overall quality compared to the control and other treatments. Therefore, the application of these treatments is recommended for maintaining the quality of sapodilla fruit.

Abstract Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore, detection of this harmful substance is great practical significance. In the present study, the potential of Fourier transform-mid infrared (FT-MIR) spectroscopy in 400-4000 cm^-1 for the fast detection of Sodium hydrosulfite powder in wheat flour was investigated. After getting the spectral data from samples, firstly some preprocessing methods were used to correct harmful and unwanted effects on spectral data, and then Principal Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM) and Artificial Neural Network (ANN) models as supervised classification models and Partial Least Square Regression (PLSR) as regression model were applied to detect and quantify the adulteration in pure flour samples. The best outcomes were the accuracy of 86.66 and 86.70 for SVM and ANN models with S-G + D2 + SNV preprocessing, respectively and R²_p = 0.99 For PLSR model.