Celiac disease is the most common disease that occurs because of consuming Gluten. The only method to treat this disease is to use gluten-free foodstuffs. The purpose of this research was to optimize the production of Gluten-free Brotchen bread based on corn that contains lentils flour and Mucilage to the seeds. For this reason, the lentils flour was added to the formulation in three levels of (25, 50, and 75 percent) as the replacement of wheat flour and mucilage to the quince seeds in three levels of (1, 2, and 3 percent), and finally the resulted and obtained optimized sample was compared to the sample that was without lentils flour and mucilage to the quince seeds. The statistical analysis and optimization of this process was performed in response surface method. The obtained results indicated that with adding lentils flour and mucilage to the seeds, the amount of viscosity, density and moisture of seeds were increased and the lightness and stiffness level of the sample tissues were decreased. The samples particular volume was decreased very slightly with adding lentils flour but it was decrease at first and then increased with more trend through adding the mucilage amount to the seeds. Also, the general reception of samples indicated that with increase in the amount of lentils flour the amount of general reception, from the viewpoint of evaluators, was decreased at first and increased then, while with increase in the amount of mucilage to quince seeds the amount of general reception was increased at first and decreased then. The results of formulation optimization indicated that to reach the above mentioned purposes it is necessary that density of lentils flour will be 25% and density of mucilage to quince seeds will be 3%. On the one side, the results of comparison between the control and optimized sample indicated that the optimised sample had more viscosity, moisture and general reception than control sample. According to the obtained results it can be said that mucilage to quince seeds can be used to simulate and imitate the properties of gluten and also the lentils flour can be used in producing the gluten-free bread.

Background and aim: Improvement of wound healing in normal subjects and in chronic ulcers has been always desired. The availability and acceptability of herbal medicine led us to study the effect of topical 10%mucilage of quince seed in human skin.Materials and Methods: This double-blind clinical trial has been conducted on 34 patients referring to Imam Hospital, clinic of dermatology for elective surgery or excisional biopsy of benign lesions. The patients were divided into 3 groups and their lesions were treated with either 10% quince mucilage or eucerin or left untreated. The wound surface was measured on the days 0, 3, 5, 7, 14 and 20. The data were analyzed by ANOVA.Results: The mean duration of complete healing was 10.72 days in quince mucilage, 15.62 days in eucerin, and 16.7 days in untreated group (P<0.05).Conclusion: 10% quince mucilage ointment improved wound healing. Further and larger studies are needed to evaluate the quince mucilage effect and its possible application for patients suffering form chronic ulcers.

Objective(s): Quince seed mucilage (QSM) serves as a new source of hydrocolloid which extracted from outer pericarp of Cydonia oblonga seeds upon wetting. It has been traditionally used for the treatment of diseases such as pharyngeal disorder, common cold, colic ulcer, and diarrhea. The aim of the present study was to evaluate the physico-mechanical and antimicrobial properties of quince seed mucilage supplemented with titanium dioxide (TiO2) and Silicon dioxide (SiO2) nanoparticles. Methods: The antimicrobial property of designated QSM against Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157: H7 was determined using agar disk diffusion and broth micro-dilution assays. Thickness, tensile strength (TS), puncture force (PF), puncture deformation (PD), swelling index (SI), and color of active QSMs were evaluated using analytical instruments. Results: The films containing TiO2 and SiO2 nanoparticles exhibited good antimicrobial effects against S. aureus, B. subtilis, B. cereus, L. monocytogenes, S. typhimurium, and E. coli O157: H7 ranged 0. 82-6. 88 mm and-2. 78--0. 28 log differences in population (DP) regarding agar disk diffusion and broth microdilution assays, respectively. The presented values, including TS, PF, and PD of QSM films, were in the ranges of 22. 45-35. 81 MPa, 10. 42-15. 49 N, and 15. 53-18. 45 mm, respectively. Conclusions: Application of TiO2 and SiO2 nanoparticles greatly improved the antimicrobial and physico-mechanical properties of the prepared films.

Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily dissolved and dispersed in water under appropriate conditions. They can modulate rheological properties of foods, and are generally used as food thickeners, texture modifier, stabilizers and emulsifiers for various applications. …

Microbial infection and microbial resistance to the classical antibiotics have been immense challenges which portend the health of societies. This has directed researchers to straight their attention onto the plants to discover new possible antimicrobial compounds. In this work, 5 solvents were employed to extract the dried seeds powder of quince by ultrasound including ethanol, ethyl-acetate, chloroform, n-hexane, and diethyl-ether. Each extract was subjected to three in vitro antimicrobial tests using the broth-dilution method. The antibacterial effect against the following aerobic bacteria which are Pseudomonas aeruginosa ATCC 27853, Klebsiella pneumonia ATCC 700603, Haemophilus influenzae ATCC 49247, Escherichia coli ATCC 25922, Salmonella typhi ATCC 6539, Shigella dysenteriae ATCC 13313, and non-pathogenic Escherichia coli BAA-1427 applying ciprofloxacin antibiotic as a standard reference, antibacterial study against anaerobic bacteria which include Bacteroides fragilis ATCC 25285, Clostridium perfringens ATCC 13124, Fusobacterium necrophorum ATCC 25286, and Prevotella melaninogenica ATCC 25845 employing metronidazole as a reference, and antifungal study versus Candida albicans ATCC 10231 and Aspergillus niger ATCC 16888, nystatin was the reference. The toxicity against the normal bacterial flora was evaluated to verify the safety profile of the extracts. The results revealed that the extracts have antimicrobial activities with supremacy linked to ethanol extract. In accordance to the activity evidence values, the extracts displayed bactericidal and fungicidal activities, with ethanol extract having the least harmful effect against non-pathogenic microbial strain.

Background & Aims: The topical anesthetic effects of diphenhydramine combined with ingredients such as aluminum and magnesium hydroxide have been used for many years in modern medicine. Due to the limited durability of anesthetic mouthwashes due to saliva secretion and the spreading use of herbal and natural medicines in pharmacotherapy, this study was designed to formulate diphenhydramine in the mucilage of quince seed and evaluate its in-vitro properties and clinical anesthetic effect.Methods: This research was a descriptive laboratory and double-blind clinical study on 4 formulations. Diphenhydramine in quince seed mucilage, diphenhydramine and aluminum magnesium hydroxide combination, diphenhydramine solution, and diphenhydramine elixir and aluminum magnesium hydroxide combination were administered to 12 healthy male volunteers. The age range of the participants was 20 to 30 years. All subjects signed informed consent forms. Diphenhydramine release from the formulations was assessed through cellulosic membrane in Franz diffusion cell. The clinical evaluation of the formulations on healthy volunteers was conducted through prescribing mouthwash use for 2 minutes and controlling the duration its effect in 10, 20, and 30 minutes after administration using a questionnaire. Data analysis was performed using Kruskal-Wallis and Mann-Whitney tests.Results: The duration of effect of diphenhydramine in quince seed mucilage base was at least 3 times longer than diphenhydramine solution and aluminum Mg and the diphenhydramine elixir and aluminum Mg combination. Clinical evaluation showed that the diffusion coefficient of diphenhydramine in the quince seed mucilage base was significantly different from that of the diphenhydramine solution and diphenhydramine and aluminum Mg combination (P<0.010). However, it was not significantly different from the diphenhydramine elixir and aluminum Mg combination (P=0.204).Conclusion: The results of in-vitro and clinical studies showed that diphenhydramine in mucilage of quince seed can sustain and control the release of diphenhydramine and can be administered instead of the diphenhydramine elixir and aluminum Mg combination.

Plant seed mucilage is one of the most important hydrocolloids used in food industry due to the ability to create structure and texture, properties of emulsifying, thickness and dietary aspects. The aim of this study was to investigate the effect of quince seed mucilagereplacement on physicochemical (pH, specific gravity, melting resistance and overrun), textural and sensoryproperties of vanilla ice cream. For this purpose, mucilage was used as a substitute for carboxymethylellulose in ice cream formulation at 5 levels (0, 25, 50, 75 and 100%). The results showed that with increasing replacement ratio, the amount of melting resistance, specific gravity and overrun significantly increased (p<0. 05). Addition of mucilage did not have a significant effect on the pH of the ice cream mixture (p>0. 05). Adding mucilage reduced hardness(p<0. 05). Based on sensory evaluation results, adding mucilage increased the total acceptance of ice cream. In general, and considering all the characteristics, it can be concluded that the sample with 100% mucilage substitution had a higher quality than other treatments.

Introduction: Today, different methods are being used to improve the properties of edible films; one of the most effective and commonly used ones is using nanometer-sized fillers and the production of polymer nanocomposites. The objective of the present study is to produce quince seed-based nanocomposite film reinforced with nanocrystalline cellulose and to study the properties of the resulting composite film. Materials and Methods: In the first step, the quince seed mucilage was extracted and then, with different concentrations of nanocrystals cellulose (NCC) (3, 5, and 7%) and 35% (w/w) glycerol as plasticizer the nanocomposite film was produced by molding method. Then the physical, mechanical, barrier, thermal and structural properties of the films were examined. Results: Addition of nanocrystals increased the thickness of resulting films but decreased their moisture content, water solubility and water vapor permeability (WVP) to 7. 2%, 29. 3% and 5. 6% when using 7% nanocrystal cellulose. Increasing of nanocrystals concentration in films resulted in an increase in a* and b* and a decrease in L*. Incorporation of nanocrystals also improved the mechanical properties of quince seed gum-based films including tensile strength and young module, whereas elongation at break was not significant. The glass transition temperature of films also was increased by the addition of nanocrystals which was determined by means of differential scanning calorimetry. FT-IR spectra of samples also approved the interaction between nanocrystals and quince seed gum. Conclusion: The produced films exhibited good physical properties, reduced WVP, and enhanced mechanical properties, which are the main properties required for packaging applications.

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.

Iranian famous drinking yoghurt type, named Doogh, is a fermented dairy beverage and constituts an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt, and essence of aromatic vegetables such as thyme, mint, and oregano. In the present work, the effects of Quince seed mucilage [Qm: 0-0.1% (w/w)], Guar gum [Gg: 0-0.2% (w/w)] and storage time (1-21 days) on the physicochemical (pH, acidity and viscosity) and sensory properties of Doogh were studied. The Doogh was stored at 4°C for 21 days to be evaluated. Quince seed mucilage and guar gum were added to Doogh based on a Central Composite Design (CCD). The Response Surface Method (RSM) was applied to find out the optimum conditions and interaction between different factors. Three factors including Doogh storage time and added percentages of Qm and Gg were investigated. The results showed that the optimum condition of factors was different based on response. Based on viscosity of the Doogh, the first day of Doogh production and 0.1% (w/w) of Qm and 0.2% (w/w) of Gg were the best condition.