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

Abstract Introduction
Fresh 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 In the past decade, the food industry has seen increased focus on diverse and practical designs. Accordingly, this research aims to use additive manufacturing to create gel structures from a new perspective. In this study, quinoa protein (QP), either untreated (B) or treated with cold plasma (CP) or pulsed electric fields (PEF), at two concentrations (9 and 12% w/w), was combined with polysaccharides (alginate and agar) to prepare gels. The printability and physicochemical (water activity, dry matter, water holding capacity, and color analyses), textural, and rheological properties of gels were then compared. Evaluation of the textural properties revealed that the highest hardness was observed 530.27, 416.52, and 334.82 g for the 12% B, 12% CP, and 9% PEF samples, respectively. However, in examining the results of the frequency sweep, 9% and 12% CP had the lowest storage modulus among the other gels. The 3D printing results of gels indicated that they are printable and showed high stability over 24 hr. In addition, phase separation did not occur in all treatments when gels were exposed to severe stress. Therefore, optimizing quinoa protein gels for 3D printing requires coordinating processing parameters with the composition of the formulation. This could advance the development of novel food designs with enhanced texture and stability, aligning with the food industry’s focus on innovative and practical solutions.

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 Dairy industry waste, particularly organic-rich dairy sludge, represents a promising and sustainable resource for biotechnological applications. This study evaluated the potential of dairy sludge as a cost-effective medium for the co-production of biomass and exopolysaccharides (EPS) by selected Enterococcus strains. The physicochemical parameters of the dairy sludge were first characterized, revealing a composition of 32.70% fat, 29.32% protein, 9.56% ash, and 30.17% carbohydrates (which adjusted to 28.50% after spray-drying). Five strains were screened through a quantitative culture-dependent approach to evaluate their growth and EPS production. Among the tested isolates, Enterococcus durans K48 exhibited the highest production potential and was selected for further study. Response Surface Methodology (RSM) was employed to optimize the concentrations of key medium components: dairy sludge, sucrose, and yeast extract. Under the optimized conditions (15% dairy sludge, 5% sucrose, and 2.5% yeast extract), a maximum biomass yield of 8,440 mg/L and an EPS yield of 394.2 mg/L were achieved. These findings demonstrate that dairy sludge can serve as a viable and sustainable substrate for Enterococcus cultivation, facilitating efficient biomass and EPS production while contributing to the valorization of dairy processing waste.

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 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 Introduction
Exopolysaccharides (EPS) are complex carbohydrate molecules produced by a wide range of microorganisms, including fungi, algae, and bacteria. EPS are high molecular weight carbohydrates secreted by microorganisms into the extracellular environment during growth. EPS have complex and diverse structures that can be classified into homopolysaccharides and heteropolysaccharides, which usually contain one or more monosaccharide units and sometimes also incorporate other components such as acetate or phosphate groups. While homopolysaccharides are usually made up of sucrose, heteropolysaccharides have more than two monosaccharides. These structural differences mainly affect the physicochemical and functional properties of EPS. EPS from lactic acid bacteria (LAB) are generally heteropolysaccharides, usually composed of D-glucose, D-galactose and L-rhamnose. As a biopolymer, EPS not only exhibits numerous properties such as water holding capacity, binding, emulsification and gelation, but also has various beneficial health properties such as antioxidant effects, blood sugar lowering and cholesterol lowering. Before use, it is necessary to conduct detailed research on the production conditions and structure of EPS to evaluate their application potential and identify suitable fields, thereby facilitating the development of LAB exopolysaccharides with industrial applicability. Therefore, the aim of this study was to investigate the functional properties of Lactobacillus rhamnosus EPS and its effect on the rheological behavior of surimi.
Materials and Methods
Lactobacillus rhamnosus isolated from the intestine of the Barbus grypus was isolated and identified using the 16S rRNA gene, and the gene of interest for the identification of the genus and species of the bacteria was confirmed by sequencing. Crude EPS was obtained by a two-step purification process. First, the sample was separated using a DEAE-cellulose anion exchange chromatography column and washed with deionized water, NaCl solutions with concentrations of 0.1 mol/L, 0.3 mol/L, and 0.5 mol/L as the detergent at a flow rate of 1 ml/min. The microstructure and surface morphology of the purified EPS was observed through scanning electron microscopy (SEM). The antioxidant capacities of EPS were investigated by four different methods. The antibacterial activities of the EPS were evaluated against some indicator pathogens. Some microstructural properties of surimi gel were measured.
Results and Discussion
The period of EPS production varied from logarithmic phase to early stable phase, indicating that EPS is a secondary metabolite. EPS yield and properties depend on microorganisms. The absorption peaks in the 1200 to 1000 cm-1 indicated the C=O and C-O-C vibrations of glycosidic bonds or the stretching and bending vibrations of C-O coupled and C-O-H, indicating the presence of carbohydrate. According to the analysis of the monosaccharide composition, the extracted EPS was a heteropolysaccharide. The results showed that with the increase in the concentration of EPS, its antioxidant activity increased. EPS showed a promising and dose-dependent inhibitory effect on α-amylase. The inhibition rate of EPS on α-amylase activity increased slowly with the increase in concentration from 1.5 mg/ mL to 9.5 mg/ mL. Carboxyl, hydroxyl and glycosidic bonds present in EPS may play a role in cholesterol adsorption. The coagulability initially increased with increasing EPS concentration and started to decrease after reaching the highest purification point, which may be because the adsorption of excess coagulants destabilized the particles. At a concentration of 4 mg/mL, EPS showed the highest inhibitory effect on E. coli with 23.4%. L. monocytogenes with 27%, S. aureus with 73%, and S. typhimurium with 61%. EPS were reported to inhibit the spontaneous initial aggregation and cell attachment of bacterial cells either by attenuating cell surface changes or by reducing cell-cell surface interactions. Surimi gel samples containing different concentrations of EPS showed similar gelation patterns characterized by three stages of gel formation, gel weakening, and gel recovery. This study elucidates the conformational relationship of this EPS and provides a theoretical basis for its functionalization in fisheries products.
Conclusion
In this study, we isolated a novel EPS, and characterized its composition, structure, and functions. It has been used and evaluated in fish surimi. The EPS producing novel strains of Lactobacillus rhamnosus were selected based on ropy structure formation. The partially purified EPS was characterized by FTIR, NMR, and SEM techniques and examined for its physicochemical, biological, and rheological properties. EPS exhibited significant biological activities, including antibacterial, antioxidant, antibiofilm, and antidiabetic activities, and was highly thermally stable. Therefore, EPS could be considered a potential biomaterial in the healthcare industry and in thermal processing in the food industry.

Abstract In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability was evaluated during 60 days storage at -18 °C . Also Fructo-oligosaccharide as a prebiotic compound was used for producing frozen yoghurt in different levels (0%, 0.4% and 0.8% (w/w)). The viable cell number in free state in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide was 3.8×109 cfu/ml, 3.5×109 cfu/ml and 3.8×109 cfu/ml and after 60 days of storage these numbers were decrease to 2×107 cfu/ml, 2.2×107 cfu/ml and 2.2×107 cfu/ml respectively. Whereas in encapsulated state, the viable cells in samples with (0%, 0.4% and 0.8% (w/w)) Fructo-oligosaccharide these numbers was 7.5×109 cfu/ml, 8.9×109 cfu/ml and 9.8×109 cfu/ml and after 60 days, these numbers were decreased to 2.13×109 cfu/ml, 2.5×109 cfu/ml and 2.9×109 cfu/ml.The results indicated that encapsulation of L. acidophilus could significantly (p

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
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
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
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
Microbial safety and quality of raw animal products, particularly chicken meat, are among the critical concerns in the food production and distribution chain. Chicken meat holds a significant place in the dietary patterns of many populations due to its high nutritional value, easy accessibility, and affordable price. However, the presence of pathogenic microorganisms like Salmonella spp. and Campylobacter spp. in chicken carcasses is a major cause of foodborne illnesses, affecting millions of people worldwide annually. According to the World Health Organization (WHO), Campylobacter jejuni and Salmonella enterica are among the leading bacterial agents responsible for human gastroenteritis, with contaminated poultry products being their primary source. Slaughterhouses represent critical control points within the protein supply chain, playing a pivotal role in either the dissemination or mitigation of microbial contamination. Therefore, the adoption of innovative technologies for effective microbial load reduction at early processing stages is essential for enhancing food safety and reducing reliance on chemical preservatives in later distribution stages.
In recent years, there has been increased interest in applying non-chemical and non-thermal methods to control microbial contamination. Techniques such as the application of ice powder for thermal shock, ozone as a potent disinfectant and oxidizing agent, lactic acid as a natural organic acid, and pulsed electric fields (PEF) as an emerging non-thermal technology have gained prominence. These approaches effectively reduce pathogenic microbial loads without compromising the physical or sensory qualities of meat products. They are particularly promising in lowering resistant microbial populations and extending the shelf life of meat products.
Considering the limitations of conventional thermal or chemical methods in preserving product quality and meeting the growing consumer demand for safer and more naturally processed products, the present study aimed to evaluate and compare the efficacy of four non-chemical methods such as ice powder, ozone, lactic acid, and pulsed electric fields in reducing the total microbial count, Salmonella, and Campylobacter contamination on chicken carcasses.
 Material and Methods
This experimental study was conducted on 150 samples collected from a total of 450 broiler chicken carcasses at an industrial poultry slaughterhouse in Najafabad County, Esfahan Province, Iran. To assess microbial control methods and improve hygienic conditions in the slaughtering process, treatments included immersion in water containing ice powder at 0 and 10 °C, lactic acid at concentrations of 0.5% and 1%, ozonated water at 1 and 2 ppm, pulsed electric fields applied at 60 volts with frequencies of 100 and 200 MHz, and combinations of these four methods at the specified concentrations. Treatment durations were set at 5 and 10 min for all groups. Following treatment, samples were taken from the carcass surfaces, and total microbial counts, Salmonella, and Campylobacter populations were enumerated according to Iranian National Standard methods. Data were statistically analyzed using one-way ANOVA and means were compared by Tukey’s test at a 95% confidence level.
Results and Discussion
The results of this study demonstrated that most examined treatments significantly reduced the microbial contamination of chicken carcasses compared to the control (P<0.05). Among the treatments, lactic acid and the combined method particularly at their highest tested levels, exhibited the greatest effectiveness in reducing total microbial counts and Campylobacter populations, highlighting the synergistic potential of combined interventions for improved pathogen control. The use of ice powder showed the least effect in reducing the microbial contamination of poultry carcasses. However, as observed, the combined method successfully reduced the total bacterial count, Campylobacter and Salmonella by 97%, 91% and 95%, respectively, compared to the control. The findings of this study revealed that the examined treatments led to a significant reduction in the total bacterial count and Campylobacter at 5 and 10 minutes (P<0.05). However, increasing the treatment duration from 5 to 10 minutes did not result in a further significant reduction of these bacteria (P>0.05). Nevertheless, a 5-minute treatment already reduced more than half of the Salmonella population, and extending the treatment time to 10 minutes resulted in an even greater reduction in Salmonella (P<0.05). This finding aligns with Carvalho et al. (2022), who reported that the antibacterial activity of organic acids against meat pathogens increases up to a saturation point, beyond which extended exposure yields minimal additional efficacy.
Conclusion
The findings of this study indicate that the application of treatments such as lactic acid, pulsed electric field, ozonated water, and ice powder can significantly reduce the microbial load of poultry carcasses within a short period. These interventions offer promising alternatives to conventional thermal treatments or the use of harsh chemical preservatives. Moreover, the results highlight the critical importance of precise control over parameters such as treatment time, concentration, and intensity, which significantly influence the overall antimicrobial efficacy. In summary, the present study not only confirms the practical applicability of these methods for enhancing the microbial safety of poultry meat but also demonstrates that the strategic combination of physical and chemical technologies with optimized exposure times can effectively control microbial contamination in slaughterhouses and meat processing operations without compromising product quality.
Funding Sources
This work was financially supported by the Faculty of Veterinary Medicine, Shahrekord University.

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.