Journal of food science and technology
Year:2017 | Volume:14 | Issue:67|Papers Count:36

In this study, the optimized method for DNA extraction from Aspergillus niger, Rhizopus oryzae and Penicillium chrysogenom in tomato paste were used. These methods are presented in accordance with the Al-Samarai That changes in the concentration of extraction buffer and some stages it were given to the optimization method. Mold spores of at different levels (101, 103 and 105 CFU/g) were added to the tomato paste. After mycelium growth DNA extraction was perfomed by this methods. This method in terms of quality and quantity of DNA extracted was studied using spectrophotometer with NanoDrop. The extracted DNA using gel electrophoresis for protein contamination and absence of smear were evaluated. In order to investigate The contamination and no presecnce of PCR inhibitors determined with PCR that performed forward and reverse primers. Results of gel electrophoresis and PCR assay showed that This method is suitable for DNA extraction is the mold of tomato paste.

The aim of the present research was evaluation the effect of traditional soaking extraction and Soxhlet methods and ultrasound-assisted extraction (0, 10, 20 and 30 min) on extraction efficiency, total phenol content (TPC), antioxidant and antibacterial activities of flaxseed powder ethanolic extract. Results obtained showed that efficiency of Soxhlet extraction was significantly (P<0.05) higher than soaking method. The results of ultrasound treatment showed significant effect(P<0.05) of different used times from 0 to 20 min on efficiency of extraction in two extraction methods. Furthermore, TPC in Soxhlet was higher in comparison with soaking method (P<0.05), and different ultrasound times had significant effect on increasing extraction of TPC. Furthermore, there times showed significant increasing effect on radical scavenging from 50-150 ppm extract concentration. According to the results emerged from inhibition zone diameter evaluation, the extract obtained from Soxhlet method with 30 min exercising ultrasound (had highest antioxidant activity) showed inhibitory effect on S. aureus and E.coli with 9 and 6 mm inhibition zone diameter, respectively.

In this research, the effect of xanthan gum on texture and other characteristics of synbiotic yogurt was studied. The effects of five variables: xanthan gum (0.5, 1 and 1.5%), camel milk fat (0, 2.5 and 5%), b-glucan as a prebiotic agent (0, 1 and 2%) and inoculated probiotic bacteria (Streptococcus thermophilus and Lactobacilus delbrueckii and ssp. bulgaricus.)(0.5, 1 and 1.5%) were determined on the first, seventh and fourteenth day in time storage. Based on the results, xanthan gum and fat had increasing effects on viscosity but probiotic bacteria inoculation has the decreasing effect on viscosity. When increasing the amount ofβ-glucan (2%) and inoculated probiotic bacteria (1.5%) in low-fat milk, more significant number of probiotic bacteria (9×107 cfu/mL) can live in yoghurt in the early days. Acidity has directly related to changes of b-glucan and amount of starter. Acidity was increased when use from low fat milk, in storage time. The results showed that the optimum conditions for the production of synbiotic yoghurt from camel milk was added with the addition of optimal amount of b- glucan (1.82%), xanthan gum (0.3%), inoculation of probiotic bacteria (starter) (1.23%) and minimum amount of fat content (0.72%). This yogurt has maximum viscosity (16938.8 cP), water-holding capacity (100%) and viability of probiotic bacteria (80 106 cfu / mL) was observed and this product contain the optimal pH (4.2) and acidity (9.36g/L). In conclusion, this product with the suitable properties, has good acceptance between consumers.

In recent years using fresh foods that have undergone minimal processing, has become widespread. The use of biodegradable packaging is a new method for preserving of these products. The current research investigated the effect of different contents (1, 3, and 5 wt %) of montmorillonite (MMT) nanoclay on the physical properties of psyllium seed hydrocolloid nanocomposites. With the addition of up to 5% MMT, the tensile strength of the nanocomposite films increased from 11.60 to 17.08 MPa and the percent of elongation decreased from 30.42% to 19.02%. At the level of 5% MMT, the nanocomposite films showed the 35.04% reduction in the water vapor permeability in comparison to pure psyllium film. In addition, water solubility decreased when MMT was incorporated into the nanocomposite films. Scanning electron microscopy images indicates a good distribution for nanoclay particles in the biopolymer matrix. This study revealed that the psyllium seed hydrocolloid had a good potential to be used in producing nanocomposite film with desirable characteristics.

Liposomes are spherical shape particles including a membrane system formed from bilayer lipids, due to its amphiphilic structure; liposomes are able to encapsulate hydrophilic molecules into the interior space and lipophilic molecules between lipophilic membranes. One of the applications of liposome has been encapsulated antimicrobial peptides into liposomes. Encapsulation of antimicrobial peptides into liposomes may offer a potential alternative to protect antimicrobials, enhancing their efficacy and stability for food applications. In this research, liposomes containing natamycin was produced by heating method. Then, particle size of nano-liposome, encapsulation efficiency and antimicrobial effects of free and nanoencapsulated natamycin against the growth of Aspergillus niger were investigated. The results showed that particle size was 89±4.1 nm. The encapsulation efficiency of natamaycin was 80%. The result of antimicrobial shown that use of encapsulated natamycin and free form of it decreased the growth of bacterial population. But, the influence of them to each other was as well as.

Dyes in one form or other, has been added to our foods for centuries. The increase in the reports of health hazards and toxicity of synthetic colorants are driving the food industry towards applying natural colorants to an increasing number of processed food products. In this study, the effects of some edible pigments, used in food industry, on the antioxidant properties were investigated. For this purpose, we selected five natural colors including curcumin, b-carotene, paprika, lycopene and turmeric oleoresin. Then, we investigated the effects of each natural food color, individually and in mixture groups, on antioxidant activity by in vitro antioxidant assay, (ABTS) radical scavenging activity. As a result, investigation of the synergistic effects of natural colors on the antioxidant properties showed that the best synergistic effect was related to the mixture of turmeric-lycopene and it has more synergistic effect on antioxidant properties among the others mixtures. In conclusion, the addition of these natural colors to foods not only enhances the nutritional value of the food and increases its acceptability but also can supplement foods with good antimicrobial properties.

Conventional extraction methods such as soxhlet, are time consuming and there is a risk of damage for heat-sensitive components. In this study, the new method of ultrasound and the conventional method of soxhlet were compared regarding to the yield and antioxidant properties of fennel seed extract. The soxhlet method conditions were temperature of85 °C, and duration of 240 minutes, while in ultrasound method the samples were examined at two temperatures (40 and 60oC), three durations (15, 30 and 45 min) and three powers (100, 200 and 300 W). The results showed that the highest value of the extract yield, equivalent to 8.79 g dry extract/100 g of fennel seeds was obtained at 60 oC, 45 min and 300 W. There was no significant difference between soxhlet and ultrasound methods but ultrasound method caused an increase of 3.9 % than the soxhlet method. The highest amount of phenolic compounds equivalent to 3.15 mg/ml fennel seed extract was obtained at 60 °C, 45 min and 200 W, which was significantly different compared to soxhlet method and the ultrasound method caused an increase of 50.8 % of the phenolic compounds compared to the soxhlet. The percentage of DPPH free radical scavenging was highest at 60 oC, 15 min and 300 W, with 98.88% that there was no significant difference compared to soxhlet method and it only caused an increase of 0.18 % compared to the ultrasound method. Regarding to the time and low temperature, the superiority of the ultrasound method was proved.

Grape contains various nutrients, including vitamins, minerals, carbohydrates, organic and phenolic acids. The aim of the present study was to determine and compare total phenolic and flavonoieds compounds and antioxidant activity in different part (leaves, unripe, ripe, sun dried and molasses) of red raisin grape variety. Red raisin grape variety was collected from Keshtiban village in the Urmia city. The extraction of leaves, unripe, ripe, sun dried and molasses fruit was carried out by using methanol solvent. The total antioxidant activity, total phenolic and total flavonoid content from the different parts of red raisin cultivar of grape were compared. The total phenolic and flavonoid content were determined using spectrophotometry method. Antioxidant capacity of extracts was determined using DPPH, super oxide and nitric oxide methods. Reduction capacity of extracts was measured with FRAP assay and ability to inhibit lipid peroxidation by using TBA method. The results showed the leaves extracts of red raisin grape have the most content of phenol, flavonoid and antioxidant activity. The highest percent of DPPH, super oxide, nitric oxide radicals scavenging and lipid peroxidation were obtained in leaves. The results showed sun dried fruit of red raisin grape had higher antioxidant activities and compounds than unripe and ripe fruit. Different parts of grape are a rich source of natural antioxidant. Therefore, it is observed that total parts of grape can be used as a natural antioxidant for use by consumers and the food industry in development of new products.

The aim of this study, was to evaluate the effect of different percentages of lipid contain 100% glycerol distearate (GDS), glycerol monostearate (GMS), stearic acid (SA) and lipid composition of 50: 50 GDS: GMS, 50: 50 GDS: SA and 50: 50 SA: GMS on the physicochemical properties of phycocyanin-loaded solid lipid nanoparticles. The results showed that the use of GDS due to the different structure and having an irregular lipid network had the better encapsulation efficiency in compared with other lipids. The minimum particle size, maximum zeta potential and minimum polydispersity index were belongs to formulations no.2, 6 and 1 respectively. The results indicated that GDS in compared with other lipids had better stability during 6 months and the lowest desposition and adhesion of the particles were observed in this type of lipid. The produced nanocarriers had encapsulation efficieny ranging of 39.80 to 62.38. TEM, DSC and as well as FTIR were also employed to evaluate the morphological characteristics, thermal behavior and chemical structure of lipid nanoparticles.

According to important of arachidonic acid in food chain, Mortierella alpine as good resource of arachidonic acid was considered by many scientists. In this research, alpha amylase of immobilized bacillus amyloliquefaciens was used for hydrolyzing of polysaccharide in order to production reduces sugar. These substrates that hydrolyzed and have high content of reduce sugar were fermented for fatty acid and biomass production by Mortierella alpine. The highest levels of reduce sugar were obtained in wheat sprouts (102.57), millet (57.50) and wheat (51.62) respectively. Starch and reduce sugar together in media has great effect on dry biomass. The highest and lowest content of biomass was obtained in wheat sprouts (3.7) and rice (1.72) respectively. The analysis of profile of fatty acid showed that the highest content of commercial fatty acid such as linoleic acid (41.873), oleic acid (30.61) and archidonic acid (27.54) were obtained in corn, rice and potato medium respectively.

Mazafati date is one of the most famous and delicious date varieties which has been classified as soft dates. It has a dark red and Soft tissue. This date is third economic variety of our country after Saamaran and Shahani. Regarding to the importance of acidity level the changes of acidity level during storage was predicted by neural network. In doing so, ozone gas, the edible coating of chitosan and different temperatures (5, 15, 25oC) were used as strategies to increase durability of Mazafati date during 60 days, and dates acidity was measured every 3 days. Ozone, chitosan coating and different temperatures were used as in put of network. The results showed that newff artificial network with topology of 1-17-4, the correlation coefficient of 0.99 and error square mean of 0.0013 by applying hyperbolic sigmoid tangent function and learning pattern of levenberg marquardt is considered as the best neural model in predicting the changes of acidity level. Generally, it can be said that artificial neural network is a reliable method to model and predict the changes of date acidity and similar products.

In this research, the drying process of papaya slices was conducted at three temperature levels of 40, 50 and 60 °C and three thicknesses of 3, 5 and 7 mm in a hot-air oven. The velocity, relative and absolute humidity of the hot-air used were 1±0.1 m/s, 30% and 0.6±0.02 g water/kg dry air, respectively. An osmotic solution containing 50% sucrose solution was used for dehydration of papaya slices with 5 mm thickness. The osmotic parameters of water lost (WL), solid gain (SG) and weight reduce (WR) increased with increasing immersion time. The osmotic dehydration process was modeled by Plege, Azuara and Weibull models. In addition the kinetics of hot-air drying was modeled by 8 well-known thin layer mathematical models. The results demonstrated that the Plege and Azuara’s models with R2 and RMSE amounts of 0.992 and 0.179, respectively, had more precision to predict the SG values. Also, the two terms and exponential two terms models had the highest and lowest amounts of R2 and RMSE, respectively, to estimate the MR (moisture ratio) values during hotair drying. Increase in temperature resulted in an increase in the effective diffusivity coefficient, so that this coefficient reached to 7.58×10-10m2/s at 60 °C from the initial value of 2.28×10-10m2/s at 40 oC. The activation energy (Ea) calculated for the papaya slices were 48.61 kJ/mol. Analysis of variance results showed that the drying temperature had a significant effect on the color parameters compared to the control sample, and also the influence of temperature on shrinkage was significant (p<0.05).

The objective of this study was to assess the relationships between physicochemical and microbiological properties of raw milk and the use of multivariate statistical analysis such as principal component analysis (PCA), hierarchical cluster analysis (HCA) and stepwise discriminant analysis (SDA) for pattern recognition and classification it. In this study, 48 raw milk samples were collected from some dairy herds of Mashhad. Samples were analyzed for the microbiological and physicochemical properties. PCA, HCA and SDA were applied to estimate the usefulness of the physicochemical and microbiological parameters for the differentiation and classification of raw milk using. The results of PCA shown the seven principal components explained 93.65% of total system variance. The PCA method permits a good classification between raw milk samples on the basis of the first three PCs. HCA classified physicochemical and microbiological properties of raw milk into three main groups that confirmed the correlation between the studied variables obtained by PCA. Using SDA it was determined which variables best classified the raw milk samples according to their quality. Finally, the classification functions allowed the correct classification of 91.7% of the raw milk samples. Due to the direct effect of raw milk quality on dairy products quality and consumer health, the quality of raw milk has special importance in the dairy industry. Therefore, classification of raw milk based on the quality characteristics will help to determine the price of raw milk and to produce high quality dairy products.

The present study was conducted to evaluate the effect of gelatin edible coating (4%) containing Avishan Shirazi (Zataria multiflora Bioss) essential oil (1/5%) on quality of ostrich meat at refrigerated storage. Samples were separated into four groups; uncoated (control), treated with gelatin (4%), coated with Avishan Shirazi (1/5%) and coated with gelatin contains Avishan Shirazi essential oil. Samples were stored at refrigerator up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrotrophic), chemical (pH, TBA, TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. Microbial analysis indicated that coating with gelatin-Avishan Shirazi had significant influence on reduction of increasing trends of psychrophilic and mesophilic bacteria with the minimum shelf life of 6 and 12 days respectively. From the aspects of chemical factors, the gelatin-Avishan Shirazi treatment showed lower TVN and pH than the three other groups during the storage time (p<0.001).Also the amount of TBA in gelatin-Avishan Shirazi and Avishan Shirazi treatments were significantly lower than the other two groups (p<0.001). About the sensorial factors, the gelatin-Avishan Shirazi and also Avishan Shirazi treatments, could keep the sensorial attributes in acceptable level for 12 and 9 days respectively. According to the obtained results from the present study, gelatin lonely had no ability to increase the shelf life of ostrich fillets, but it could be effective as a physical layer in synergistic use with Avishan Shirazi in order to increase the shelf life of ostrich meat.

Physicochemical and rheological properties of native wheat starch (NWS), acetylated wheat starch (AWS), native waxy corn starch (NWCS) and acetylated waxy corn starch (AWCS) was investigated.Effects of incorporation of 5, 10 and 15% of those starches on rheological properties of wheat flour were determined by using a Rapid Visco Analyzer (RVA). Lower synersis and higher swelling power were observed in AWCS. The peak, breakdown, final, and setback viscosities of the control wheat flour were lower than those of the control NWS, AWS, NWCS and AWCS. The peak, Trough, breakdown and final viscosity of mixture of wheat with acetylated starches was higher than those of wheat with native starches because of the higher swelling power of acetylated starches than that of native starches whereas the setback viscosity of mixture of wheat with acetylated starches was lower than those of wheat with native starches. The peak and breakdown viscosity of wheat–NWCS and wheat- AWCS mixtures was higher than those of the wheat–NWS and wheat- AWS mixtures whereas the setback viscosity of wheat– NWCS and wheat-AWCS mixtures significantly was lower than those of the wheat– NWS and wheat- AWS. The peak, Trough, final, breakdown and setback viscosity increased as the starch content of the starches in the mixtures increased. The findings in this work provide evidence that acetylated starches specially WCS could be used as a partial substitute for wheat flour in some wheat-based products such as bread.

In this study the effect of washing by chitosan solution were examined on the heavy metals removal from sole mince and oxidative stability during 15 days of refrigerated storage (4ºC). Treatments were included washing the mince with tap water (control), washing by 2% (treatment 1) and 5 % chitosan water solution (treatment 2). The lead content was reduced from 8.45 ppm in control samples to 0.48 and 0.21 ppm in treatments 1 and 2, respectively. Cadmium was not found in treatments 1 and 2. The nickel content was reduced from 1.54 ppm in control samples to 0.60 and 0.39 ppm in treatments 1 and 2, respectively. The PV and TBA content in treatments 1 and 2 were significantly (P<0.05) less than control samples during refrigerated storage. Treatment 2 was more affective in heavy metals removal.

In this study, gelatin extracted in different conditions of pH of common carp scales and were used to produce the film. To evaluate the effect of pH extracted gelatin on the properties of films produced, properties of mechanical, optical and FTIR film production were investigated. The highest tensile strength was seen in the film with pH 5. The highest elasticity was seen at pH 7. Solubility and swelling of films produced at pH 5 had the lowest rates which suggesting it was better resistance to water compared with other films. But the most appropriate film in terms of water vapor permeability was observed at neutral pH. Optical properties and transparency films generally were favorable conditions, and did not show statistically difference. The results of infrared spectroscopy confirm that the more content the triple helix in film production at acidic pH mildly (5) improve its mechanical properties compared to other films. In general it can be said that among of all the films, film production from pH 5, in terms of mechanical properties and resistance to water were better than the films in other pH, and somewhat are comparable with the films production of gelatin derived from mammals.

Cornelian cherry is one of horticultural crops in Iran and has different benefits such as nutritional, medicinal value, profitability and export values. In this study samples were dried by two methods. whole fruit and stone-less fruit were exposed to sunlight and whole fruit were dried in oven equipped with fan at 80°C and physico-chemical parameters (pH, acidity, dry matter, ash) andloss of their bioactive compounds (total phenols, flavonoids, total anthocyanin, vitamin C and antioxidant capacity) were investigated. The results showed that generally drying treatments reduced bioactive compounds. Drying samples in oven at 80 °C had greatest loss of anthocyanins (88.6%) in comparison with control sample, and sun-dried whole fruit sample had lowest vitamin C (122mg/100gd.b).The sun-dried stoneless sample had lowest antioxidant activity (16.91%). The sun-dried whole fruit sample had lowest amount of total phenols (781mg/100gd.b) and the lowest amount of flavonoids were observed in the dried whole fruit.

In this study, quince seed mucilage (Qsm) was extracted in the best optimal way and composite edible films based on quince seed mucilage and whey protein isolate (Wpi) were prepared in different proportions of 0: 100, 30: 70, 50: 50, 70: 30 and 100: 0. In the following, the effect of the addition of the different proportion of quince seed mucilage and whey protein isolate on physical, mechanical and barrier properties of edible films resulted from them was studied. Qsm and Wpi were totally good compatible to make solutions and films. The results showed that increasing of the percentage of Wpi in produced films caused to increase thickness, moisture and solubility of produced films. However, the amount of water absorption decreased mechanical properties of the films showed when the percentage of Qsm is increased, maximum force at rupture of the film is increased and distance elongation at break is decreased. In color measurement of produced films, lightness (L) was significantly improved as Wpi content increased, but yellowness (a) decreased. When the Qsm content and also, water vapor permeability was lowered by the growth of the Qsm content.

There are increasing concerns about zoonotic transmission of some enteric viruses which are closely related to human-pathogenic strains. Therefore, the use of appropriate processing methods to control or eliminate these threats is essential. The aim of this study was to evaluate the survival of pathogenic enteric viruses in baked lamb and chicken, using MS2 enter obacteriophage as surrogate. Pieces of leg chump of lamb and chicken breast, approximately 10×10×1.5 cm3 were inoculated with 101, 103 and 105 of MS2 and the incubated samples were then divided to steak and ground meat. To investigate the effect of baking temperature on MS2, inoculated meat wrapped in aluminum foil and baked for 1 hour at 95 Cº in an oven. The MS2 bacteriophage was enumerated using plaque assay technique. Results showed the significant effect (p£0.05) of baking temperature on all samples. Less reduction of MS2 in ground meat in comparison with steak samples in both lamb and chicken was observed. It is concluded that survival of MS2 in lamb after heat treatment was more than chicken meat.

Freezing fish to prevent fish spoilage. Because microorganisms at temperatures below 18 ° C do not grow and speed of chemical reactions fish at this temperature reaches a minimum. In this project, the effect of freezing on fat oxidation of fish fillets Sparidentex hasta and Pampus argenteus were studied and results were compared together.10 kg of Sparidentex hasta and Pampus argenteus randomly were purchased from Behbahan city market, respectively, with an average weight (350±2/20g, 750±38.15g), after was ing them, the fillets were prepared separately in closed packages in freezer with a temperature of-18 °C for 35, 65 and 95 days were maintained. Mentioned factors such as, TBA, PH, FFA, and peroxide of fresh and frozen samples were tested after each period freezing. The TBA, FFA and pH levels of both species increased in all during storage. Peroxide index in Pampus argenteus reduced but no significant change in Sparidentex hasta in the period.

One of the raw materials, which in recent years has been interested to manufacturers of meat products is Mechanically deboned chicken (MDC). Since the raw material has a significant impact on the products quality and safety, therefore the aim of this study was to determine the effect of using different types and percentages of MDC on physicochemical properties of produced sausages. In this research, five treatments (laying hens, broilers, laying hens skeletons, broiler skeleton and chicken fillet) were used to prepare sausage samples with 40%, 55% and 70% MDC and then samples was evaluated in terms of physicochemical parameters (fat, protein, moisture, ash, calcium, peroxide, pH). Result showed about physicochemical factors like ash, fat, moisture and pH, the percentage of MDC has significant effect (P<0.05). The percentage of MDC is more effective than types on Protein content. In the case of calcium type and percentage of MDC didn’t have significant effect on amount of calcium. In addition, about peroxide value just types of MDC has significant effect on this factor (P<0.05).

In this study, T. vulgaris was disinfected, either with autoclave (A) and irradiation (I), and was added to stirred yoghurt with amount of 0 (as control), 0.25 and 0.50 g/100 cc as powdered (P) and granule (G). Sensorial attributes (3 and 15 days), physico-chemical characteristics, (1, 3 and 15 days) and Rheological parameters were evaluated. Statistical analysis showed that the addition autoclaved or irradiated Thyme, as powdered or granule, had no effect on physico-chemical properties. But, depend on the way of disinfection and the amount of added Thyme, sensorial attributes changed. Due to sensorial analysis, the samples IP1 and IG1 with 0.25 g Thyme were the best samples. Rheological test indicated that there were some differences between elasticity of samples with 0, 0.25 and 0.50 g Thyme/100 cc, but there was not any differences between powdered autoclaved and irradiated samples with the same amount of Thyme, such results was shown in the granulated autoclaved and irradiated samples. The type of Thyme, as powdered or granulated, the amount of Thyme, and the shelf life of samples had significance effect on the rheological parameters. In this respect, the viscose (G”) and elastic (G') moduli changed significantly and thus loss tangent (tan (d)) decreased. In this regard, the addition of Thyme as IP (0.25) and IG (0.25) is recommended as the best treatment.

Today, production of prebiotic foods is great important. One of the common prebiotic ingredients that used in most food products is date seed powder. Therefore, in this study, for fast-accurate measurement of physicochemical properties of baguettes containing 0, 2.5, 5, 7.5, 10 and 15% of date seed powder was used in the modeling of fuzzy. Finally, it was found that by increasing the amount of date seed powder in formulation baguettes moisture, L* components and firmness of the produced samples increased but water activity, porosity, a* components and specific volume reduced, while no change was found in amount of b* components. In the range of 0 to 15 percent of date seed powder, fuzzy logic models created as an expert system, with very high accuracy and speed to be able to predict and determine various characteristics as a factor of percent of date seed of product. Also, the system will be able to achieve the amount of each of characteristics of the desired output in the range 0 to 15% date seed powder with very high accuracy and less than a second.

In this study, for production of probiotic fermented lemon pulp Marmalade, lemon pulp Marmalade Was produced by using of 50% lemon pulp and 50% sugar. Adding gelatin, sweet whey powder, and dried milk (2, 5, and 10 grams, respectively) to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37˚C for 48 hours, and the mixture was evaluated for a 28-day period. Factors such as pH, acidity, reducing sugars and viability of probiotic bacteria properties were studied during this period. Data analysis was conducted using a completely randomized design in a 2 factorial 4 levels of density of bacteria (107, 108, 109, and 1010) cfu/ml and factor holding time in five levels (28 days) along with control, with three repeats done. During fermentation while the pH value decreased and the amount of acid increased, During fermentation, a number of probiotic bacteria survived in all of the treatments after fermentation because of the use of sugar and due to the presence of nutrients in the marmalade, The superior treatment T3, with the bacterial concentration of 103 cfu/ml, reached the standard limit set by the Food and Drug Administration after the marmalade was kept for four weeks. In all, results of this research showed fermented probiotic lemon pulp marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

New Polypyrrole-CuO nanocomposite modified polyester fibers have been prepared by solution polymerization in the basic solution in the presence of pyrrole, FeCl3 and CuCl2. The morphology of the Polypyrrole-CuOfilm on the surface of the fibers was examined by scanning electron microscope (SEM). The presence of the CuO particle in the polypyrrole-CuO nanocomposite was verified by FT-IR spectroscopy. The synthesized particles (30-150 nanometers) were observed according to the SEM results. The synthesized fiber was used as a headspace solid phase microextraction (HS-SPME) agent to extract VOCs from sesame oil and analysis by gas chromatography. The gas chromatogram profile of pure sesame oil and sesame oil samples mixed with different proportion of soybean oil was compared and used to authentication of pure sesame oil determination. The results showed that the VOCs profile of net sesame oil is different from adulterated oils. In the gas chromatogram profile 5 section of chromatogram distinguished (A=0-2, B=0-5, C=5-10, D=10-15 and E=15-20 minutes) and used for classification of different oil groups applying linear discrimination analysis (LDA). Data analysis showed that this technique has capability to detect adulteration of sesame oil with soybean oil.

Ultra filtered Feta Cheese has the highest per capita consumption amongst cheese varieties in Iran; however, there is mounting concern about the adverse health effects associated with high fat content of such products. On the other hand, fat reduction in cheese is usually accompanied by loss of rheological quality. The present research was thus aimed at improving the rheological properties of low-fat Iranian UF-Feta cheese by incorporation of whey protein concentrate (WPC) (0-16 per cent replacement of WPC solution with retentate, V/V) and enzymatic treatment of transglutaminase (0-2 units/g protein). The results revealed that lowering the fat content adversely influenced the textural characteristics of UF-Feta cheese through increasing rheological parameters including fracture stress and Young’s, storage and loss moduli. Incorporating the whey protein into the cheese matrix significantly promoted the moisture to protein (M: P) ratio which in turn led to improving the rheological properties of low-fat Iranian UF-Feta cheese. It was observed that enzymatic treating of the retentate particularly at the higher concentration of transglutaminase would result in cheese samples with firmer texture in terms of investigated rheological parameters. Response surface optimization showed that desired rheological properties for low-fat Iranian UF-Feta cheese were obtainable using 5.53% fat, 0.405 TG and 12.75 WPC. The low-fat Iranian UF-Feta cheese with optimum formulation exhibited the rheological properties similar to full-fat control cheese (containing 16% fat) and had a more porous structure in comparison with low-fat control sample. Sensory evaluation revealed that the optimized sample was considerably more appreciated by consumers than its low-fat counterpart.

Date syrup contains high amount of sugars which can be considered as a appropirate medium for bacterial growth. Bacillus Coagulase has been introduced as a potential probiotic strain due to the joint characteristics of both lactobacillus and spore formers. So, In this study, different treatment conditions (pH, temperature and medium type) were compared by different Bacillus strains (Cereus, Coagulase and Subtilis). Results confirmed the highest proteolytic activity and milk clotting activity (protease) forB. coagulans at 37 °C and pH: 7-8. In the second step different media were compared to determine the most appropriate media for the production of protease from Bacillus Coagulase. Highest proteolytic and milk clotting activity was observed for date syrup and CaCl2. Bacillus Coagulase was used as probiotic strain for analogue cheese production, physicochemical properties of the final cheese was desirable.

The objective of the present study was to detemine the influence of airflow velocities on precooling process of pomegranate with thin peel (Shahvar variety), to evaluate the cooling rate and temperature distribution in this product in order to design and optimize the precooling system. Forced air cooling was applied for precooling the center (arils) and peel (outer layer) of pomegranate. Airflow velocities were 0.5, 1, and 1.3 m/s and the air temperature was 7.2°C in the air tunnel during the experiments. For calculating cooling rates (half and seven-eighths cooling time), lag factor and cooling coefficient were determined from the experimental data by a regression analysis. Also, cooling heterogeneity was evaluated in the center and outer layer of pomegranate at different airflow velocities. The results showed that with increasing the airflow velocity from 0.5 to 1.3 m/s, cooling rates increased. Furthermore, with enhancing the airflow velocity, half and seven-eighths cooling time decreased up to 19.35 and 21.76% in the center and by 32.95 and 19.63 in the peel, respectively. This finding was due to increasing convective heat transfer coefficient. Cooling heterogeneity decreased from 0.5 to 1 m/s and then increased at the airflow velocity of 1.3 m/s. This parameter was dependent on airflow velocity, cooling coefficient and lag factor. The influence of airflow velocity was low after 6400s from starting the cooling process both in center and in peel. The overall results demonstrated that application of this method can explain unsteady heat transfer in precooling process of pomegranate and probably can be used for the other similarly shaped fruits.

In this study, antibacterial activity of caseinate – based edible film incorporated with 0, 1, 1.5 and 2 ×MIC pomegranate peel extract was evaluated on veal minced meat during storage at refrigeration conditions (at 4 °C). In this study the antimicrobial effect of different films on staphylococcus aurous, lactic acid bacteria and total microorganisms population was studied. According to results the presence of caseinate sodium alone has no effect on the growth of any of the microbial species studied in this research and total microbial population was observed about the 3.5 log CFU / g for all control and antimicrobial samples. Although the sensitivity of gram-positive bacteria to antimicrobial agents is very high but the lactic acid bacteria show high resistance to the polyphenolic compounds in pomegranate peel extract.