Purpose The aim of this work was to study the effect of adding sugar beet molasses on the biochemical properties, microbial flora, fermentation quality, and aerobic stability of prickly pear cactus (Opuntia ficus-indica) waste silage. Method Molasses (0%, 2%, 4%, 6%, 8% and 10%, w/w) was mixed with the cactus fruit scraps, straw and wheat bran. Results The dry matter content, pH, total and reducing sugars of the pre-ensiling material increased after adding different percentages of the beet molasses (P < 0. 05). During fermentation, we observed substantial protein and sugar degradation. All silage treatments reached stable pH values (pH 4. 3-4. 6). Among all the concentrations, the 10% beet molasses treatment underwent the highest lactic acid fermentation. Accordingly, the pH drop was higher in the 10% concentration (1. 13 units) compared to lower beet molasses concentration (1. 03 units). Also, the 10% concentration has the highest number of lactic acid bacteria. The number of yeast and total aerobic mesophiles decreased continuously during silage. Moreover, during post-fermentation testing, the yeast multiplied little for the 10% concentration of beet molasses. Conclusion The results show that the addition of molasses has a significant effect on silage characteristics of prickly pear cactus.

Introduction: Cactus prickly pear is a plant of the cactus (Opuntia stricta), some species of this plant used in this research grow in the regions of southern Iran and the coastal seas of Mazandaran. It is very important to peel in the process of producing products from prickly pear fruit. Optimum heating and infrared irradiation can be used as a suitable and effective method in the pretreatment process with the aim of reducing the consumption of chemicals and harming the environment and increasing the quality of the product. Methods: In this study, using the precursor of ohmic compared to the control sample, the effect of field intensity (1500 to 4500 V / m) and the concentration of sodium chloride (0. 01-0. 03 g / 100 milliliters) and the effect of three The variable power of the device (350 to 850 watts), the distance between sample and IR radiation source (10 to 30 millimeters), and the IR radiation time (45 to 125 seconds) were inflamed irradiation on weight loss, skin thickness, and total phenolic compounds, The amount of ascorbic acid and colorimetric indices L *, a * and b * were studied in Barbed pear Fruit. Color determination with IM software, ascorbic acid content was determined by iodometric method, thickness with micrometer and phenolic compounds by Folin-Sioukalto method. Hand-peeled prickly pear was considered as a control sample. Results: With increasing field strength and increasing salt concentration of sodium chloride, more favorable results were obtained. The best ohmic treatment with a field strength of 4500 V / m and a concentration of sodium chloride 0. 03 g / 100 ml, the values obtained for weight loss 8. 2 ± 0. 57, ascorbic acid content of 1. 1 ± 0. 005 Milligrams per 100 milliliters and total phenolic compounds totaling 14. 52 ± 0. 8 mg gallic acid per 100 grams, and also the optimum conditions for baking pears with infrared irradiation is 652. 2 W, 45 seconds and 4 cm intervals. In these conditions, the values obtained for each response with the highest degree of utility (0. 754) were as follows: weight loss 12. 15%, total phenolic compounds totaling 13. 354 mg Gallic acid de 100 g, the content of ascorbic acid in 100 ml mg 0. 9823. Conclusion: Prickly pear peeled with ohmic and infrared heaters showed significantly higher ascorbic acid content in fruits than fruit juices, more phenolic compounds in the skin and less weight loss. Also, the best treatment for optimum infrared temperature was more suitable.

Introduction                                                            There has been an increasing demand for functional analog meat products due to environmental, human health, and animal welfare concerns. Burger analogs are plant-based products that are designed to mimic the taste, texture, and appearance of meat burgers. They are typically made from a combination of plant-based ingredients such as textured vegetable protein, legumes, grains, and vegetables. The goal of burger analogs is to provide a meat-like experience without using animal-based products.These formulations aim to provide a healthier and sustainable alternative to conventional meat products. The organoleptic properties of burger analogs, including texture, taste, and aroma, are crucial for their acceptance by consumers. Prickly pear (Opuntia stricta) is a fruit from the Cactaceae family that contains various beneficial components, including natural pigments, proteins, fibers, and polysaccharides. Pectic polysaccharides and arabinogalactans are two types of polysaccharides found in prickly pear that have thickening properties and can improve the texture of food products. Moreover, Prickly pear is a nutritious and functional fruit that can provide various benefits when incorporated into the diet or used as an ingredient in food products. To date, no health benefit analog burgers incorporating Opuntia fruit have been developed.This study investigated the effects of adding Prickly pear pulp powder at levels of 0.5-2.5% on the physicochemical, sensory, and textural properties of analog burgers. Materials and Methods Analog burgers were formulated according to Iranian national standards using common ingredients (texturized soy protein, water, canola oil, garlic, dehydrated onion, soy sauce, and guar gum) as a control sample. Mature prickly pear fruits (Opuntia stricta) were collected from west of Mazandaran province in February. The  fruits were washed, peeled, and dried in a forced oven dryer at a temperature of 45 °C. The dried samples were then ground into a powder and stored at 4 °C until further physico-chemical parameters of the  including moisture, pH, ash, protein, lipid, color and total phenolic content. For developing new formulation of analog burgers, the roasted flour was substituted with prickly pear pulp powder at 0.5%, 1.5%, and 2.5% of the base recipe. The average moisture, ash, fat, carbohydrate content, pH, holding capacity, and color of each raw packed burger were measured. The hardness, springiness, cohesiveness, and chewiness of cooked analog burgers were evaluated using a texturometer instrument. Sensory analysis was performed by 10 panelists who judged discrimination scales of color, odor, taste, and texture characteristics. Analysis and sample treatments were repeated at least three times. Statistical analysis was performed using SPSS (version 19.0), and data were expressed as means ± standard deviation (SD). Results and Discussion The lowest and highest cooking losses were observed in analog burgers with 2.5% pulp powder (21.03 ±0.47%) and the control (22.2 ± 0.63%), respectively. However, moisture retention and juiciness did not show significant differences (p > 0.05) between analog burgers with prickly pear pulp powder and the control. The results indicated that increasing prickly pear pulp powder levels significantly decreased the redness (+a*) parameter and yellowness (+b*) of raw analog burgers. Moreover, a reduction in cooking loss and shrinkage were observed for cooked soy burger samples using prickly pear pulp powder. However, cooked analog burgers with added prickly pear pulp powder showed significantly higher juiciness. The elasticity of the produced analog burgers significantly decreased with an increasing percentage of pulp powder (p <0.05). Conclusion The incorporation of prickly pear pulp powder in analog burger formulation resulted in a significant decrease in cooking loss and shrinkage of the cooked burgers, while not significantly affecting moisture retention and juiciness. An increase in prickly pear pulp powder levels in analog burger formulation led to a significant decrease in the redness and yellowness of the raw analog burgers, as well as a decrease in their elasticity. Based on the sensory evaluation and consumers' overall tendency to consume burgers, it is recommended to use 1.5% prickly pear pulp powder in analog burger formulation.

Background and Objective: cactus pear (Opuntia stricta) is known as a source of polysaccharide compounds (mucilage) that can trap water by the three-dimensional network. Hydrogels are three-dimensional polymer networks with cross-links that can absorb large amounts of water. In recent years, the use of these compounds as a thickening or gelling agent has increased. In these systems, whey protein hydrogel due to its high nutritional value, good functional properties, and biocompatibility has attracted the attention of the food industry. In this study, the production of new hydrogels (hybrid hydrogels) in combination with a polysaccharide component for improving the functional properties of whey protein was investigated. The purpose of this study was to evaluate the behavior of Whey Protein Isolated-Opuntia hybrid hydrogels in terms of rheological behavior and textural properties as a subordinate of protein and polysaccharide concentrations.Materials and Methods: Opuntia fruit powder was prepared from the fruit pulp by a hot air dryer. To prepare the main/final mixture of the hydrogel, two hydrogel bases including Opuntia pulp hydrogel (Op) (20% w/w) and whey protein isolate hydrogel (W) (15% w/w) were mixed in different ratios (W/Op: 80-20, 70-30, 60-40, 50-50) by an electric mixer at low speed for 1 minute. Finally, textural properties including (viscosity, consistency, hardness, adhesiveness), water holding capacity, swelling ratio, and rheological properties were tested. Data were analyzed using SAS software and the mean values were compared using Duncan's multiple range test at the 5% level. Results:Increasing ratio of Opuntia hydrogel to Whey protein hydrogel caused a significant increase in Viscosity, Consistency, Hardness, and Adhesiveness of hybrid hydrogels (W-Op H) compared to protein control (Whey protein) (p≤0.05). Also, Water Holding Capacity and Swelling ratio increased with increasing the ratio of Opuntia hydrogel in the samples (p≤0.05). Opuntia and Whey Protein Isolate hydrogel had the highest (694.71± 42.89 %) and lowest (340.22 ± 7.19 %) swelling ratios among the other samples, respectively. On the other hand, the addition of Opuntia hydrogel to Whey Protein Isolate hydrogel enhanced the viscoelastic behavior of the mixture, so that with increasing Opuntia hydrogel ratio, the storage and loss modulus was increased. The loss factor of hydrogel samples was between 0.24-0.36, which can be obtained as semi-gel material and the elastic behavior was more dominant than the viscose behavior.Conclusion: hybrid hydrogel (W/Op: 60-40) due to its highest viscosity, maximum water holding capacity, and swelling ratio, as well as the presence of appropriate rheological behavior, was suggested as the best sample for thickening agent and texture improvement in food products such as ice cream, sauces, meat products, dairy products, Tofu, Noodles, etc.Keywords: Hybrid Hydrogel; Opuntia Fruit; Whey Protein Isolate; Thickening agent

pear psylla is one of the most important pests of pome and stone fruit trees. pear trees were damaged more than any other hosts of this insect. Several researches in the biology field of this insect have been conducted during the past two decades. Therefore, assessment of Asian pear trees resistance, considering the value of this new product in the country, is required. For this purpose, this project was conducted in 2008 growing season in order to explore and monitor the resistance of some Asian pear (Pyrus serotina Rehd.) cultivars including ‘KS6’, ‘KS7’, ‘KS’8, ‘KS9’, ‘KS10’, ‘KS11’, ‘KS12’, ‘KS13’ and ‘KS14’ to pear psylla (Cacopsylla pyricola L.). Evaluation of insect resistance were determined based on the number of insects on leaves, the final product, the amount of fruit loss, leaf area, sugar content and leaf chlorophyll content. Among tested plant materials, ‘KS13’ with a few number of the pear psylla, ‘KS8’ and ‘KS14’ with lower fruit drop, were found to be moderately resistant to this pest of the antixenosis and tolerance types, respectively. Assessed correlation of sugar content and resistance, indicated that the cultivars with lower sugar content were resistant to the pear psylla. Leaf area did not show any significant correlation in respect to resistant to pear psylla.