IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2019 | Volume:16 | Issue:87 |Papers Count:34

Cookies and biscuit might be included in the list of gluten-free products for patients with celiac disease However, most gluten-free bakery products are commercially based on pure starch, blend of maize starch and gluten-free flour, and protein which lead to dryness and sandy state of the final product. In this regard, there is a strong need to develop gluten-free cookies that are technologically complete as well as economical. The main purpose of this study was to investigate the functional properties of flours and different ratios of millet flour and rice flour (50: 50, 25: 75, 15: 85, 0: 100) in the preparation of gluten-free cookies. Physicochemical properties of millet grain (moisture, fat, protein, ash, and fiber), flour (water absorption, oil absorption), and cookies (diameter, thickness, degree of expansion, color, and stiffness) were also investigated. The results showed that replacing rice flour with higher levels of millet flour led to an increase in water holding capacity (WHC) and decrease in oil absorption capacity (OAC), significantly (p<0. 05). Higher amounts of millet flour showed a significant linear relation with degree of expansion in the cookies (p<0. 05) and lightness (L*) of the samples decreased due to increased protein content and Millard reaction. Moreover, higher replacement of rice flour with millet flour in the cookies resulted in higher hardness and cooking loss but lower water activity and lightness(L*). The highest overall accessibility rate was for a cookie containing 15% millet flour.

One of the many ways that encapsulation is used is the complex conservation techniques. The purpose of this study was to evaluate the effect of fish oil percentage (1%, 3% and 5%), total biopolymer percent (1%, 3% and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97. 97%, and in order to evaluate the oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of fish oil, the powder lighteness index and whiteness decreased and the yellowness index increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in an encapsulated sample containing vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods in compared to with the control sample.

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects of wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0. 5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the best samples.

Physical and antibacterial properties of ultrasound assisted emulsions from two essential oils (Cuminum cyminum and Oliveria decumbens) at concentrations of 1, 3, 5, 10 and 15% were studied. The results showed that all emulsions were stable after centrifugation. Although the samples were stable after heatcool cycles, they became unstable at the freeze-thaw cycles. Emulsion samples with concentrations of 10 and 15%, were stored at 45 º C for 35-days were unstable and became two-phase. Measuring the turbidity of emulsion samples with a spectrophotometer showed that with increasing concentrations of dispersed phase, the emulsion turbidity increased. Both emulsions showed antibacterial activity. But the C. cyminum emulsions showed higher inhibition zones against Escherichia coli, while O. decumbens emulsions represented higher inhibition zone against Staphylococcus aureus. Generally, the inhibition zone diameters of both emulsions increased dose dependently.

The aim of this study was to prepare tortilla from oat flourand optimize the physical quality of the resulting product. Inactivatedthelipase and peroxidase enzymes in the oat grains were processed during thermal process operation to prevent lipid rancidityand the oat flour was prepared. At the next stage, tortilla was prepared from oat flour. To improve the texture of tortilla, whey, gluten and mono di glyceride isolates were added to oat flour. The effect of eachof the additives was investigated during tissue stress, fragility resistance and colorimetric tests. According to the results, with increasing gluten level, the fragility resistance of the produced sample was increased. With an increase in the dough baking temperature of 140 to 160 degrees Celsius, the brightness of the produced sample was reduced. Then, the produced samples were compared with two commercial samples of "Pringles" and "Tordilla", which were prepared from maize flour, and chemical compounds, texture meter, amino acid content, colorimetric and organoleptic characteristics were studied. According to the results obtained at 5% level, the Tortilla from oat showed no significant difference in terms of the texture and color quality with the two commercial samples of Pringles and Tordilla as well as had higher essential amino acids, low fat and high quality protein content. The tortilla and two commercial samples of Pringles and Tordilla were evaluated by the assessors in terms of the indicators of crispiness, color, flavor and taste, which had a significant difference at the level of 5%, so that based on the general acceptance the highest score was for Pringles, Tortilla and Tordilla, respectively.

In recent years, infrared radiation (IR) has been considered as one of the suitable methods for drying and decontamination of different spices. However, the low penetration depth of the IR limits its use for food processing in the industry. Due to the importance of Carum carvi as a spice with medical properties, this research aimed to determine the effect of the sample’ s structure (powder and seeds), water activity (0. 24, 0. 56 and 0. 89) and the power of IR emitter (222 to 960W) on the penetration depth of the IR into Carum carvi For this propose, the heat fluxes received by copper black body that placed under samples with different thickness was measured. Afterward, the penetration depth was calculated through a mathematical model. The results indicated while aw of the sample, the IR power, and their interaction had a significant effect on the penetration depth of the IR, the structural properties of the sample had no significant effect on it. Increasing the infrared power to 601W enhanced the penetration depth in all of the samples. The highest penetration depth into the powder and the seeds of Carum carvi with aw 0. 24 was achieved at the IR power of 601W, and was recorded 4. 07± 0. 27 and 3. 85± 0. 23mm while the samples with aw 0. 89 were shown the highest penetration depth when they were irradiated by IR power of 845W (4. 12± 0. 18 and 4. 09± 0. 13mm). According to the results, determining of IR penetration depth in the spice can be used to determine of their optimal thickness during the infrared food process.

The use of edible coatings to protect food has increased dramatically in recent years. In this study, the pileus of button mushroom Agaricus bisporus was coated with 1% carboxymethyl cellulose and essential oil nanoemulsion of Zataria multiflora at three concentrations of 200, 300 and 400 mg/l and stored at 8 ° C for 2 weeks. Then weight loss, brix, texture strength and solution color were investigated. Button mushroom coated with essential oil nano-emulsion showed a significant difference in weight loss from that of control. The results showed that Increasing the concentration of nanoemulsion reduced the weight loss of the pileus. Also, the amount of moisture loss in the pileus is similar to the trend of weight loss. Therefore, the nano-emulsion coating reduced the drying process in the pileus. Tissue strength was increased with increasing concentrations of nano-emulsion oils compared to control, and the best concentration was 300 and 400 mg/l. The brix was increased until the seventh day and decreased at the end of the durability period, with the lowest concentration at 400 mg/l. Also, two parameters L and Δ E were suitable at 400 mg/l of nanoemulsion oil concentration.

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in-18 ˚ C. Omega-3 fish oil in forms of a) Emulsion and herbal extract (separately added to fish burger paste), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together added to fish burger paste) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at-18 ˚ C. Emulsion and rosemary extracts treatment showed the highest (69. 85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68. 38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0. 05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0. 05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

During the recent years, the use of oilseed meal as a protein-rich by-product, Meal of oilseed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption, and foaming capacity) were determined in meal hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investigated. For this purpose, NaCl Salt concentration equal consist of 0%, 1%, 2%, 3%, and 4% was used in a completely randomized design with three replications. The results of this study showed that increasing salt concentration, protein solubility, foaming capacity, oil absorption increased significantly (p< 0. 05). And most active emulsifying properties and water holding capacity were for the concentration of 2%. Activity foaming, foam stability, and oil absorption are increased by increasing salt concentration. Finally, according to the results of this study can be oilseed meal (peanuts, hazelnuts, sesame, and pistachio) has high protein content and given the good Functional properties of the proteins, makes it ideal substitutes for other dietary proteins.

Biodegradable edible coatings, their enrichment with essential oils and their use on the surface of fruits are influential approaches that can reduce the problems of post-harvest management, thereby maintaining the quality of the produce. In this study, different concentrations of Arabic gum (0, 6 and 8% w/v) were used in combination with different concentrations of Shirazi thyme essential oil (0, 0. 3 and 0. 5% w/v), and their effects were measured with respect to various qualitative characteristics of fresh pistachio nuts which were evaluated for a period of 36 days under conditions of storage at a temperature of 3 ± 1° C. The results showed that the growth of mold and yeast and the growth of aerobic bacteria on the samples were significantly less than in other samples when using the 6% Arabic gum concentration enriched with the essential oil of Shirazi thyme at 0. 3 and 0. 5%. Also, adding the essential oil of Shirazi thyme (at 0. 3 and 0. 5%) to the formulation of Arabic gum (6%) managed to reduce the occurrence of water loss from the fresh pistacia and significantly reduced the weight loss from the samples. The addition of essential oil to the Arabic gum coating contributed significantly to the preservation of carbohydrates, chlorophylls, phenolic compounds, and antioxidants in the kernels of the fresh pistachios. Therefore, the use of edible coatings of 6% Arabic gum containing Shirazi thyme essential oil (at 0. 3 and 0. 5%) can maintain the quality and increase the shelf life of fresh pistachio.

Mozzarella is one of the most important cheeses in the Pasta filata group which contains 18 to 30% fat. Due to the increasing use of Mozzarella cheese, it is necessary to improve its qualitative characteristics. The aim of this study was to investigate the combined effect of inulin and gelatin and its effecton the qualitative properties of Mozzarella cheese. In this study, the effect of four independent variables of inulin, gelatin in different ratios (0. 25, 0. 62, 1, 1. 75%), fat 15-30%, and the duration of storage for 1 to 30 days at a temperature of-18 ° C. The results showed that the combination of inulin and gelatin could improve the quality of Mozzarella cheese. Based on the results, an increase in the ratio of inulin to gelatin in increasing the moisture content and reducing pH, the effect of storage time on moisture reduction and pH were significant (p<0. 05). However, the effect of the ratio of inulin to gelatin, fat percentage and shelf life on the amount of salt It was unnecessary (p>0. 05). The results of this study indicate that the combined effect of inulin and gelatin in the ratio of 1. 75%, due to the development of an expandable tissue, is a relatively smooth appearance of the fatty, proper taste and oral sensation to improve the qualitative characteristics of Mozzarella cheese.

Date fruit (Phoenix dactylifera L. ) is a rich source of sugar, fiber, some vitamins, minerals and antioxidant phenolic compounds. The physico-chemical, biochemical and microbial changes occurring in this fruit reduce its quality propertiesduring storage time. In the present study, the effectsof polyethylene film containing 1 and 2% zinc oxide nanoparticles as nanocomposite packaging and film without nanoparticles as a control were evaluated in order to maintain some quality characteristics of Mazafati date fruit in two storage temperatures of 4 and 25 ° C for 120 days. The results of analysis of variance showed that the effects of nanocomposite film, temperature and storage time on the studied parameters of Mazafati date were significant (p <0. 05). The least changes in quality parameters of weight loss, pH, titratable acidity, total soluble solids, total phenolic content and total and reducing sugar contents were observed in date samples packed in 2% nanocomposite film stored at 4 ° C. The change in control sample stored at 25 ° C was significantly higher than other samples. In addition, the use of nanocomposite packaging reduced the microbial growth rate (total aerobic mesophilic bacteria, and mold and yeast) compared to the control sample. With increasing storage temperature from 4 to 25 ° C, an increasing trend was observed in microbial growth and changes in the quality parameters of all samples, which indicated a decrease in the quality characteristics of the date fruit. Considering the studied parameters, nanocomposite packaging containing 2% zinc oxide had better performance than nanocomposite packaging containing 1% zinc oxide. In general, the use of nanocomposite film containing 2% zinc oxide nanoparticles is suggested to maintain the quality characteristics of Mazatifi dates at a temperature of 4 ° C.

Wheat gluten is one of the most important plant proteins of fairly low price consisting of glutenins and gliadins. The hydrophobic nature and low water solubility of gluten has limited its applications in many food and non-food products. In order to improve the applications of gluten, it was first fractionated into its main components; gliadins and gluteneins and then they were acetylated using acetic anhydride. In the next stage, the rhelogical properties of these proteins at different pH values (3, 6 and 9) were compared with their corresponding controls. The pH had a great impact on the degree of acetylation. Glutenin had the highest, while gliadin had the lowest degree of acetylation at different pH values. Moreover, all these proteins were de-aceytelated at pH 3. Hardness, gumminess, chewiness and elasticity of the acetylated gluten and glutenin decreased significantly at pH 3.

The use of chemical compounds is a very simple and effective way to protect agricultural products, against pests. Increasing the unplanned use of these pesticides is a concern because the pesticides residue in fruits and vegetables can lead to very dangerous side effects in humans. Olive is one of the most useful and consuming fruits in the Iranian community that can be used as pickled olive. Therefore, in this study, fermentation ability to reduce residues of two commonly used pesticides, Malathion and Diazinon studied, and their changes due to product acidity, pH and salt content during the preparation and fermentation processes were measured. The results showed that washing and debittering operations reduced Malathion and Diazinon to 73. 59 and 93. 38%, respectively. However, after 20 days fermentation, their reduction was 63. 68% and 69. 57%, and after 40 days, at the end of production, this decrease was approximately 90. 5% and 97. 98%, respectively. The residue of Malathion pesticide was significantly different in fermentation days; 1, 10 and 20 (P<0. 05), while the mean value for Diazinon was not significant. Overall, the results showed that the fermentation process had a significant effect on Malathion residue (P<0. 05) but did not affect Diazinon residue. Also, fermentation had a significant effect on the percentage of salt, pH and acidity (P<0. 05). At the end of the fermentation process, no mold growth was observed, but the yeast grow was showed (CFU/g 1450), much lower than the number that could affect the quality of the product. Generally, the fermentation process effectively reduced the amount of residual pesticides, and the operations carried out in the production of pickled olives are more effective to reduce the amount of pesticide residues than the fermentation process itself. It seems that the fermentation ability to reduce of pesticides depends on the type of pesticides, the duration of fermentation and other environmental conditions.

The aim of this study was to determine the content of fatty acids and amino acids profile in response to zinc and iron element in Pleurotus ostreatus. The influence of ZnSO4, FeSO4, ZnO and Fe2O3 at 80 μ M on amino acid and fatty acid composition of P. ostreatus was investigated. Total amino acid was extracted using water: methanol: formic acid extraction solution and analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Fatty acid was extracted by lipid extraction and methylation procedure using acidic methanol: normal saline: hexane solution followed by gas chromatography-mass spectrometry (GC-MS). The main amino acids of P. ostreatus were arginine, glutamine, glutamic acid, alanine, serine, aspartic acid, lysine, threonine, histidine, valine and proline. Fe2O3 strongly lead a significant increase in essential and non-essential amino acids content of P. ostreatus. The most prominent fatty acids in P. ostreatus were linoleic acid, palmitic acid, oleic acid, stearic acid, pentadecanoic acid and heptadecanoic acid. ZnO strongly lead a significant increase in monounsaturated fatty acid (MUFA), omega-7 and omega-9 and significant decrease in polyunsaturated fatty acid (PUFA) and omega-6 fatty acids content of P. ostreatus. Iron is recommended for induction amino acid while zinc recommended for fatty acid production.

In this study, the effect of different treatments including method 1-homogenized by-product (BP-FPI), method 2-washing of homogenized by-product by distilled water (WBP-FPI), method 3-washing of homogenized by-product by CaCl2-citric acid (CaCi-BPFPI), method 4-CaCl2-citric acid treated – washing by distilled water (CaCi-W-BPFPI), method 5-washing by distilled water-CaCl2-citric acid treatment(W-CaCi-BPFPI)on composition of protein isolate from rainbow trout (Oncorhynchus mykiss) by-product were investigated. Washing by distilled water (method 2) and distilled water + combination of CaCl2 + citric acid (method 5) had significant effect on heme iron and phospholipid (P < 0. 05). Washing methods influenced protein yield and the lowest yield (9. 4%) was obtained using method 5 (P < 0. 05). Washing-derived proteins were lighter in color compared with that obtained from by-product. Method 1 resulted in higher redness (9. 36) while that obtained with method 5 showed the lowest redness (1. 19) (P < 0. 05). Protein hydrolysate produced from method 5 protein isolate had high antioxidant activity in a dosedependent manner. Additionally, the presence of small peptides in hydrolysate contributed to its antidiabetic activities. Results indicated that washing by distilled water (method 2) or combined with CaCl2 + citric acid (method 5) is necessary for production of protein isolate from rainbow trout processing byproduct.

Back extrusion testing was used to evaluate the rheological properties of probiotic quark cheese. Effect of probiotic strain type including L. acidophilus (LA) and L. casei (LC) was studied on sensory and textural characteristics of quark cheese upon storage time. Results showed that LC quark cheese had firmer and harder texture (higher σ max, Young’ s modulus) compared to that of LA sample in all storage days. Increasing storage time to 7 days, led to a significant (p<0. 05) increase in the firmness of all samples. After 7 days, the firmness and hardness decreased again. There was no significant difference between LC and LA samples in terms of firmness from 14 to 21 days of storage. Sensorial results showed that there was no significant difference in sensory attributes of all samples in day 1. By increasing storage time differences in sensory properties appeared and LC sample obtained higher sensory scores compared to LA cheese. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Especially between 14 and 21 days interval the greatest decrease in sensory scores occurred. The results of this study revealed probiotic quark cheese can be kept unchanged in terms of sensory properties for 14 days. Quark cheese supplemented with L. casei provided better sensory and textural properties compared to those of L. acidophilus.

Complex coacervation isgenerated through electrostatic interactionbetween oppositelycharged biopolymers(proteinsand polysaccharides). Complexation viaelectrostatic interactions can lead to formation of soluble or insoluble complexes. In the current research, the production and characteristics of the complexes formed from whey protein concentrate (WPC) and gum tragacanth (GT)wereevaluated. In order to find the optimum pH for complexation, absorbance of proteinpolysaccharide mixtures weremeasuredat a wide range of pH (2– 8), Furthermore, particle size, zeta potential, microstructure and rheological properties of the complexeswere investigated. Based on the results, the best conditionto form complex betweenWPC and GT was found to be at pH=4. 5. WithIncreasing the amount of GTup to 0. 75%w/w in a constant protein concentration (0. 5% w/w), the lowest and highest particle size for WPC-GTcomplex was foundat protein: polysaccharide ratio of 1: 1 (3018 nm) and 10: 1 (4070 nm), respectively. Zeta potential changed from +3. 11 mV (0% gum tragacanth) to-6. 82 mV due to addition of GT(0. 75% w/w). Microscopic images showed the presence of separate spherical particles, except at the concentration of0. 05% w/w. The appropriate rheological model to predict flow behavior of complexes was depended on protein-polysaccharide ratio and the dominate flow behavior index was found to be shear thinning. Increasing ofTGconcentration lead tolower flow behavior index as well as higherapparent viscosity, consistency coefficientand the yield stress.

Small and medium-sized enterprises, by increasing job creation and reducing poverty, lead to the economic and social growth of developing countries. Today, these companies face rapid market shifts and budget cuts that have reduced their ability and, consequently, increased risk of planning. Therefore, the need for a new management system, called the lean production system, is feeling. Lean production is a production method that deliver quality products to customers while eliminating any process that is not worthwhile for the customer. The main objective of the present research is to determine the factors affecting the implementation of the principles of lean production in food industry small and mediumsizedenterprises of Khuzestan province. The statistical population of the study consisted of allmanagers of small and medium-sized food enterprises of Khuzestan (N = 307). By usingKrejcie and Morgan’ s Table and stratified random sampling with proportional to size 170 people (n = 170) were selected asa sample and161respondents completed the questionnaires. The results of correlation analysis show that there is a significant positive relationship between management commitment, employee empowerment, employee involvement, teamwork, human resources management and customer relationship management by implementing the principles of lean production. According to the results of regression analysis, three variables of customer relationship management, human resources management and empowerment of employees have the highly effect in implementing the principles of lean production.

In this research, the effects of Konjac gum (0. 2-0. 6%), Fat content (18-25%) and Homogenization pressure (100-200 bar) on rheological properties of low fat cream were investigated. The results of the back extrusion test indicated that increasing konjac gum, fat content and homogenization pressure, significantly increased hardness, consistency and adhesiveness. The simultaneous increasing of homogenization pressure and fat content also led to increasing adhesiveness of the samples, which showed their synergistic effect of them on the adhesiveness. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. Also increasing fat content, significantly decreased the flow behavior index of the samples and increased the consistency. Konjac gum and homogenization pressure had no significant effect on the flow behavior. The optimum processing conditions for producing low fat cream with the high hardness, consistency, consistency coefficient and low flow behavior index for response variables were, 146. 51 bar homogenization pressure، 18. 01% Fat content and 0. 59% konjac gum.

Today, the use of plant extracts has been considered as natural preservatives or food additives with antioxidant and antimicrobial properties alone or in combination with edible coatings. To investigate the effect of Eryngium caucasicum extract on chicken fillets shelf life, an examination were carried out with 5 treatments of uncoated chicken fillets(control), these that coated with xanthan(1. 5%) and guar(0. 5%) gums alone or in combination with Eryngium caucasicum extract(0. 75%) and 3 replicates per treatment during a 12-day refrigerated storage. The results showed that Eryngium caucasicum extract significantly (p <0. 05) improved the antibacterial function of guar coating. However, there was no effect on the antimicrobial efficacy of xanthan coatings. The lowest amount of pH was observed in the fillets containing xanthan and Eryngium caucasicum extract. Also, at the end of the period, the lowest amount of peroxide value and index of thiobarbituric acid was observed in the fillet coated with guar and Eryngium caucasicum extract (p <0. 05). On the other hand, the type of edible coating did not have a significant effect on the content of total volatile nitrogen compounds. However, the effect of Eryngium caucasicum extract on improving the effectiveness of guar edible coating was significant in reducing total volatile nitrogen compounds of fillet (p <0. 05). In general, the results showed that, given the antioxidant and antimicrobial properties of Eryngium caucasicum extract, it can be combined with edible coatings to increase the shelf life of chicken fillet at refrigerated storage.

Antimicrobial packaging is one of the most important applications of active packaging. The purpose of this study was to investigate the effect of antimicrobial packaging on the quality of strawberry fruit cv. Camarosa The experiment was conducted as factorial in a completely randomized design with four types of fruit packaging control with no inoculation and inoculation of fungi, and μ l of essential oil /ml air and the second factor was sampling time (harvest time, 4, 8 and 12 days). During the experiment, traits qualitative and biochemical properties were investigated. The results showed that with increasing storage time in all treatments, decay percentage, weight loss, total anthocyanin, total phenol and flavonoid increased, while the amount of vitamin C and antioxidant capacity decreased. The amount of vitamin C, flavonoids and antioxidant capacity in fruits treated with peppermint essential oil were significantly higher than those of the control group. The microbial populations during the storage period was decreased in the treatment of essential oils. Totally, It seems that The concentration of μ l / ml peppermint essential oil loaded with microselle foam with slow release could reduce the percentage of fruit decay and microbial populations and maintain the qualitative and biochemical properties of strawberry fruit during cold storage. Considering that the essential oil of peppermint is very effective on the growth of Botrytis cinerea due to the presence of dominant components such as menthol and menthol at relatively low concentrations, so using this essential oil instead of artificial preservatives, It looks like something useful and effective.

In this study, the antimicrobial effect of Citrus aurantiumessential oil was evaluated on Bacillus cereus, Listeria innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Candida albicans. The chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential of the essential oil were determined. The results of the phytochemical analyses (Ferric chloride and Shinoda) showed that phenol, flavonoids and flavone existed in the essential oil. Based on gas chromatography– mass spectrometry results, 19 compounds were identified in Citrus aurantium essential oil and Linalool (21. 29 %) was the major one. The total phenolic content and total flavonoids content of the essential oil were equal to 41. 35 ± 0. 46 mg GAE/g DM and 2. 98 ± 0. 50 mg QE/g DM respectively. Based on radical Scavenging and β-carotene linoleic acid, the antioxidant potential of theessential oil was equal to 102. 85 ± 0. 60 μ g/ml and 65. 60% respectively. The longest and shortest diameters of the inhibition zone at a concentration of 45 mg/ml pertained toListeria innocua (16. 50 ± 0. 66 mm) and Salmonella typhi (9. 80 ± 0. 43 mm) respectively. The minimum inhibitory concentration of the essential oil ranged from 3. 125 mg/ml to 100 mg/ml, while its minimum bactericidal/fungicidal concentration ranged from 3. 125 mg/ml to 200 mg/ml. Based on the present research, the antioxidant potential and antimicrobial activity of Citrus aurantium essential oil were tested on several food-borne pathogens; thus, it can be used in food products.

In this research, the effects of whey protein concentrate based edible coatings containing different concentrations of natamycin and lysozyme– xanthan gum conjugate were investigated. For this purpose, Escherichia coli O157: H7 (as an indicator for gram negative bacteria and also resistant to commercial pasteurization), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum were inoculated to ultrafiltrated white cheese surface and the microbial properties of cheese samples were evaluated during 28 days storing. The results showed that all coated treatments significantly reduced the growth of Penicillium chrysogenum. Natamycin-containing coatings have been more effective in reducing the mold population than lysozyme-xanthan-containing coatings. Coated samples containing 600 ppm lysozyme-xanthan reduced E. coli O157: H7 growth 2. 09 log compared to control samples. Also, the growth rates of Staphylococcus aureus were lower in all samples treated with lysozyme-xanthan than control sample. The lowest growth rate of Staphylococcus aureus was observed in the coated sample containing 600 ppm lysozyme-xanthan on 28th day, with a microbial population of 2. 60 logarithms. Unlike other treatments, the growth rate of Staphylococcus aureus in the sample coated containing 600 ppm lysozyme-xanthan was descending over 28 days. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan in optimal concentration, for increasing the microbial quality of UF cheese.

Folic acid is one of the daily needs of body, and a substance that, by participating in some of the vital functions of the body and with proper consumption, we can prevent certain diseases in the embryonic and adolescence period. Enrichment is a method in which a specific amount of a substance from necessary material enters the intended diet and it supplies daily body intake. Regarding the high level of rice consumption in the community, rice was chosen as a suitable substrate for enrichment. The amount of 0, 0. 4, 0. 8 and 1. 2 gr of folic acid was added to 300 gr of rough rice cultivar Hashemi and the enrichment was performed using a parabolic or semi-boiling process. After peeling and whitening, the effect of increasing the concentration of folic acid on the qualitative properties and cooking of brown and white rice was studied. The highest and lowest amount of amylose was different in white and brown rice regarding the amount of folic acid. The results showed that with increasing folic acid, the amount of amylose in the grain decreased and the mean gelatinization score in folic acid treatments (5. 72) was significantly higher than folic acid-free treatments (5. 5). Based on this result, the use of folic acid significantly increased the gelatinization score in rice which reduced the temperature of the gelatinization and reduced the cooking time as well.

Production methods of concentrated yoghurt (labane) varied from traditional methods, which are tedious, such as separation of whey by fabric bags, to complicated methods. These raise demand to establish more suitable methods such as “ wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. So the influence of different ingredients such as milk protein concentrate (MPC), whey protein concentrates (WPC) and konjac gum (KG) on rheological properties of labane was investigated through mixture-process design methodology and optimized these properties by firefly algorithm. The results of the combination of back extrusion and texture profile analysis (TPA) indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of the labane indicated that all sample had gel-like structure (weak gel) at 1 Hz and 20˚ C. Rheological results also showed that increasing KG significantly increased G’ LVE, G” LVE, γ c, τ y, τ f and Gf especially for samples with high amount of CWP. The optimal results of different gum percentages to achieve maximum Hardness, Cohesiveness, G΄ LVE, γ c, τ y, tan δ LVE, Gf and minimum Adhesiveness, Adhesiveness force, G˝ LVE using the firefly algorithm in PC space, it has been shown that the optimum amounts of KG and MPC were close to each other and had more variance of the data which shows the similarity of the effect of these two component on the rheological parameters.

In this research, response surface based on central composite design (3-factor 5-level) was applied to estimate the efficacy of independed variables on quality indexes (depended variables) of raw beet juice. Hence, the effect of different durations (20-100 min), temperatures (40-55 ° C), and at various concentration level of pectinase (0. 001-0. 02 % v/v) on viscosity, color, turbidity and purity of sugar beet juice were investigated and successfully coordinated by a second-order polynomial model (R2> 0. 85). The experiments indicated that the temperature was the most important variable affecting the characteristics of the raw juice as it exposes a significant effect on the responses. The recommended enzymatic treatment condition from the study was at 0. 012 % enzyme concentration at 49C֯ for 65 min.

Salicornia is annual herb that naturally grows at the edges of wetlands, marshes, and sea shores. Understanding the nutritional properties of this plant, it could be put in the food basket families. The aim of this study was to investigate the phytochemical, nutritional characteristics and changes in the quality of Salicornia persica in two types of its wild and breeding during storage. The results showed that salicornia is a mineral rich source that contains sodium (12. 12 mg/g), potassium (12. 62 mg/g), magnesium (5. 30 mg/g), calcium (7. 74 g/g), iron (5. 99 mg/g), phosphorus (2. 52%), and zinc (148. 0 μ g/g) in fresh weight. The amounts of organic compounds such as chlorophyll content (77. 98%), fiber (4. 79%), ascorbic acid (176. 1%), fat (02. 2%), and protein (10. 95%), respectively, The moisture content was measured 80. 12 (g/100mg) in fresh weight. The presence of bioactive biochemical compounds was also confirmed, such as saponin, flavonoids, tanans, fenol, steroieds, terpenoid, cardiac glycosidase and flautenol. Color and weight variations of Salicornia persica were slow in 0 And after more than one month, the plant could still be used. And at refrigerator temperature after 18 days, the reduction in chlorophyll content was negligible. The results of this study suggest that, despite the presence of significant minerals and active compounds in Salicornia persica, this plant can be used as food supplements or supplementary drugs in the food and medicine industry.

In the present study, Azivash leafgum (Corchorus olitorius L. ) was used for the first time with the help of an electroporation technique in the presence of poly-vinyl alcohol as a natural nanofibre. At first, the effect of different concentrations of Azivash gum aqueous solution (2, 2. 5 and 3 g / l) with polyvinyl alcohol (P70: G30, P60: G40, P50: G50 and P0: G100) on viscosity and electrical conductivityas the main soluble parameterswas studied. The results showed a significant increase in viscosity concentration with gum concentration and volume ratio of polyvinyl alcohol (p <0. 01). Regardless of the concentration of Azivash gum, by increasing the ratio of gum to polyvinyl alcohol, the electrical conductivity increased significantly (p <0. 05). In the study of shear stress-shear rate of Azivash gum and polyvinyl alcohol solutions, pseudoplastic behavior was confirmed. Investigating the fitting of rheological data with Herschel-Balkly models, power law and casson showed that the Herschel-Balkly model with the highest R2 / RMSE is desirable to describe the flow behavior. The values of the flow index and consistency coefficient were determined by the model. After the electrospining of azivash leaf gum-polyvinyl alcohol in a constant condition (voltages of 18 kV, volumetric flow rate of 0. 7 ml/hr and needle distance to a collector plate of 12 cm), by microstructure analysis and based on the morphology of bead-free fibres, the Azivash gum formulation at 2 g / L concentration and the mixing ratio of 70: 30 with polyvinyl alcohol (P70: G30-C2) was selected as the most suitable formulation with a mean nanofiber diameter of 90 nm. Based on FTIR resulrs, addition of gum to polyvinyl alcohol caused an increase in peak intensity due to carbonyl and hydroxyl groups glycosidic vibrations. Also, the thermal stability of the gum nanofibers of Azivash improved in the presence of polyvinyl alcohol.

Ricotta cheese has a limited shelf life due to its nutritional properties, and foam drying can, in addition to increasing the shelf-life, have better properties and less cost than other drying methods. In this research, two types of ricotta cheese were prepared from whole milk and whole whey. The effect of egg white powder and whey protein concentrate in two levels of 1 and 3% in the foaming ability of cheese was investigated. In order to stabilize the foam, cress seed and xanthan gum were tested in three levels of 0. 5, 1 and 1. 5%. Density, drainage volume and overrun of different treatments were measured. According to the results, the best foam production conditions is 1% concentration of xanthan gum and 3% egg white powder that it had the lowest density and drainage volume and the highest overrun.