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The purpose of this work was to use a controlled wet-heating process to promote Maillard reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse structural, functional and antioxidant properties of the conjugate (GPPI-XGCs). During heating, the degree of glycation of all conjugated samples was raised (up to 37.43 %) and, after heating for 24 h, the lightness of the samples decreased by 24.75 %. Circular dichroism showed changes in secondary structure with lower content of α-helix and random coil in conjugates. XRD patterns showed that MR destroyed the crystalline structure of the protein. In addition, Lys and Arg content of the produced conjugates decreased by 16.94 % and 6.17 %, respectively. Functional properties including foaming capacity and stability were increased by 45.17 % and 37.17 %, and solubility reached 98.88 %, due to the protein unfolding driven by MR. GPPI-XGCs showed significantly higher antioxidant activities with maximum ABTS-RS value of 49.57 %. This study revealed how MR can improve GPPI's properties, which can aid the food industry in producing a wide range of plant-based foods. Especially, among other characteristics, the foaming properties were significantly improved and the final product can be introduced as a promising foaming agent to be used in food formulation., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G'), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.

This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R 2 , in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation., Competing Interests: Declaration of competing interest We hereby declare that the present research is an original study; also, it is not under consideration for publication. We wish to provide the confirmation that there are no particular known interest conflicts in relation to this work and there has not been any considerable financial aid in regard the present research work which would have impacted the obtained outcomes., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Nondairy fermented probiotic powder was developed based on stabilized wheat germ through mixed fermentation ( Lactobacillus acidophilus and Lactobacillus plantarum ) and electrospraying process. In the first step, the effect of mixed fermentation on lipase and lipoxygenase activity of wheat germ was investigated. The results showed a significant reduction in the activity of both enzymes (82.72% for lipase and 72% for lipoxygenase), therefore, mixed fermentation effectively stabilizes the wheat germ. In the next step, after the preparation of the solutions for drying process and investigating the physical properties (surface tension, electrical conductivity, and viscosity) of the solutions , the electrosprayability of the samples was evaluated at different conditions and revealed that 18 kV applying voltage, 0.3 flow rate, and 12 cm distance between tip to collector was the best for electrospraying the 20% solution of fermented wheat germ with morphologically most semi-uniform particles. Finally, the viability of the probiotics after drying process and during the storage at 25°C was examined. The number of initial cells counted as 14.48 ± 0.2 log cfu/g and the viability studies showed 0.55 log cfu/g decrease in the number of viable bacteria from initial count as a result of the electrospraying process. Furthermore, 7.86 ± 0.03 log cfu/g in freeze-dried and 9.05 ± 0.45 log cfu/g in electrosprayed samples survived after 70 days of storage., Competing Interests: The authors declare no conflict of interest., (© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Acid-casein production generates waste streams that are rich in nitrogen (in the form of protein and nitrate) and phosphate. This makes this type of waste very difficult to treat using conventional techniques resulting in a high amount of operating cost and costly investment. In this research, the application of single culture or consortium of microalgae for uptake of nitrogen and phosphate in the wastewater of an acid-casein factory was investigated. The waste was a 1:1 mixture of nanofiltered whey permeate and dairy processing wastewater. Monocultures of Chlorella vulgaris, Tetradesmus obloquus, Nonnochlropsis ocenica and a consortium of the three microalgae were analyzed. The results showed that the consortium exhibited more efficient nitrogen and phosphate removal compared to the individual species. The consortium was able to rapidly hydrolyse exogenous protein present in the waste medium, removing 88% of protein and breaking down complex protein molecules into simpler compounds (such as nitrate) for assimilation into the biomass. In the first fourteen days of cultivation, the rate of nitrate assimilation by the consortium biomass was lower than that of nitrate formation from protein degradation, leading to a net increase in nitrate concentration in the medium. As protein source was depleted and biomass concentration increased, however, the rate of nitrate assimilation began to exceed that of nitrate formation allowing for net removal of nitrate. The microalgae consortium was shown to successfully bioremediate all nitrates by day 21. It was indicated that Chlorella and Nannochloropsis species were responsible for nitrogen removal in monocultures. Phosphate, on the other hand, was efficiently removed by Tetradesmus. The results indicated that a consortium cultivation of three species of microalgae led to effective elimination of both nitrogen and phosphate. Combined flow-cytometry and microscopy analyses revealed that Chlorella overtook Tetradesmus and Nannochloropsis to emerge as the dominant population in the consortium by the end of the cultivation cycle. It can be concluded that the application of microalgae consortium for simultaneous recovery of nitrogen and phosphate is a promising approach for treating acid-casein wastewater., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier B.V. All rights reserved.)

Background: Sesame protein concentrate is a by-product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation., Results: Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ 0 and μ 1 values (corresponding dashpot viscosities) were higher than that of G 0 and G 1 (shear moduli of Maxwell and Kelvin-Voigt springs). Dynamic shear test exhibited increased storage modulus (G') and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate., Conclusion: Particle interaction in sesame protein concentrate (SPC)-maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry., (© 2022 Society of Chemical Industry.)

In this study, a novel approach was investigated to improve the stability of anthocyanin compounds (AC) by encapsulating them in nanoliposomes resulting from rapeseed lecithin alongside chitosan coating. The results indicate that the particle size, electrophoretic mobility, encapsulation efficiency, and membrane fluidity of nanoliposomes containing anthocyanin compounds were 132.41 nm, -3.26 µm·cm/V·S, 42.57%, and 3.41, respectively, which changed into 188.95 nm, +4.80 µm·cm/V·S, 61.15%, and 2.39 after coating with chitosan, respectively. The results also suggest improved physical and chemical stability of nanoliposomes after coating with chitosan. TEM images demonstrate the produced particles were spherical and had a nanoscale, where the existence of a chitosan layer around the nanoparticles was visible. Shear rheological tests illustrate that the flow behavior of nanoliposomes was altered from Newtonian to shear thinning following chitosan incorporation. Further, chitosan diminished the surface area of the hysteresis loop (thixotropic behavior). The oscillatory rheological tests also show the presence of chitosan led to the improved mechanical stability of nanoliposomes. The results of the present study demonstrate that chitosan coating remarkably improved encapsulation efficiency, as well as the physical and mechanical stability of nanoliposomes. Thus, coating AC-nanoliposomes with chitosan is a promising approach for effective loading of AC and enhancing their stability to apply in the pharmaceutic and food industries.

Background and Purpose: In regard to the biosynthesis of conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) by some bacteria, the objective of this study was to evaluate the efficiency of solid-state fermentation based on soybean pressed cake (SPC) to produce CLA and EPA by Bifidobacterium lactis . The objective of this study was to evaluate the efficiency of solid-state fermentation based on SPC to produce CLA and EPA by B. lactis ., Methods: Process conditions including humidity, inoculation level, and temperature parameters were optimized by adopting the response surface methodology (RSM) method (response surface method) and the design expert software. Accordingly, a homogeneous SPC paste substrate at 60, 70, and 80% humidity was prepared with different inoculation levels at 30, 37, and 44°C to assess the strain behavior. The introduced SPC consisted of 60% humidity, 2% inoculation level at 37°C, and 60% humidity, and 4% inoculation level at 30 and 44°C; it also included 6% inoculation level at 37°C, 70% humidity at 2% inoculation level, at 30 and 44°C, and 4% inoculation level at 37°C. Also, SPC with 80% humidity at 2% and 4% inoculation levels, and at 30 and 44°C was obtained. To confirm the accuracy of the conditions, an experiment was conducted according to the defined requirements., Results: The results were compared with the predicted data, which showed a significant difference. Under optimized conditions, with an inoculation level of 4% on the SPC medium with 70% humidity and at 37°C, B. lactis strains could yield 9 cis- , 11 trans- linoleic and eicosapentaenoic at 0.18 and 0.39% of the total fatty acids., Conclusion: So, the potential benefits of using SPC as an inexpensive substrate for the commercial production of CLA and EPA should be noted., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Azari, Hojjatoleslamy, Mousavi, Kiani and Jalali.)

Accurate and rapid detection of Aflatoxins as one of the most hazardous compounds in foodstuffs is very important. In this study, a label-free electrochemical aptasensor was developed to identify aflatoxin M1 using a reduced graphene oxide (rGO) and gold nanoparticles (AuNPs)-based pencil graphite electrode (PGE). The morphological characteristics of the electrode surface were investigated using SEM and rGO functional groups were confirmed by FTIR. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) techniques were used to characterize various stages of electrode modification. In order to optimize the impedimetric response of the aptasensor, aptamer immobilization time, aptamer concentration, and binding aflatoxin M1 with aptamer time were optimized. Under optimal conditions, the linear concentration range of 0.5-800 ng/L and limit of detection (LOD) of 0.3 ng/L were obtained for aflatoxin M1 by measuring the resistance charge transfer data. Finally, the fabricated aptasensor was successfully used to measure AFM1 compared to HPLC method., (Copyright © 2021. Published by Elsevier Ltd.)

This study aimed at the fabrication of licorice extract (LE)-loaded microparticles by complex coacervation, using chickpea protein isolate (CPI) and soluble fraction of Persian gum (SFPG). The LE-loaded microparticles with the highest encapsulation efficiency (97.87%) and loading capacity (11.35%) were obtained at pH 3 and CPI: SFPG ratio, core: coating ratio, and polymer concentration of 2, 1.5, and 2, respectively. The LE-loaded microparticles (2-15 μm) possessed heterogeneous microstructure, and the Fourier-transform infrared spectroscopy data confirmed the pronounced effect of electrostatic interactions and hydrogen bonding. The thermostability, amorphous structure, and color of the LE-loaded microparticles were significantly enhanced, compared to free LE. The sensory evaluation of the model beverages containing LE-loaded microparticles revealed that the microencapsulation was able to mask the bitter aftertaste and color of the extract. Thus, the results of this research confirm the potential of CPI-SFPG complex coacervates for the efficient delivery of glycyrrhizin via incorporation into functional food products., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation., Competing Interests: There is no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

In the present study, nanoliposomes composed of rapeseed lecithin were used for the encapsulation of anthocyanin compounds (AC). The nanoliposomes were prepared using hydration and ultrasound combined method, and the effect of AC concentration (4.5, 6.75, 9% w / w ) on the characteristics of nanoliposomes including particle size, polydispersity index (PDI), zeta potential, and the encapsulation efficiency (EE) of nanoliposomes with and without AC were studied. The results suggested the fabricated nanoliposomes had a size range of 141-196 nm, negative zeta potential and narrow particle size distribution. Further, the samples containing 9% extract had the maximum EE (43%). The results showed elevation of AC concentration resulted in increased particle size, PDI, EE, and surface charge of nanoparticles. The presence of AC extract led to diminished membrane fluidity through the hydrophobic interactions with the hydrocarbon chain of fatty acids. TEM images suggested that the nanoliposomes were nearly spherical and the AC caused their improved sphericity. Further, in vitro biocompatibility tests for human mesenchymal (MSC) and fibroblast (FBL) cells indicated nanoparticles were not toxic. Specifically, the best formulations with the maximum compatibility and bioavailability for MSC and FBL cells were AC-loaded nanoliposomes with concentrations of 0.5 mL/mg and 10.3 mL/µg and, respectively.

Salmonella contamination has been always regarded as one of the main issues in different food products especially fresh meat, while its detection time is normally beyond the shelf life of fresh products. In this paper, a 16S RNA based FISH method was developed for the detection of Salmonella in minced lamb meat. The parameters affecting the method including temperature, probe, salt and formamide concentrations, were optimized for FISH efficiency. Then the method was used to detect Salmonella in culture media and in minced lamb samples at the presence or absence of other pathogenic bacteria. The optimized condition included the probe concentration of 50 micromolar, salt concentration of 0.464 M, formamide concentration of 35%, and temperature of 60 °C. The optimized method could successfully reveal the presence of Salmonella in samples with a complex environment. The study showed that FISH could be a reliable method for the rapid and accurate detection of Salmonella in minced lamb, provided that the method parameters are at their optimal values. This method can be suggested as a convenient, rapid, and reliable method for safety assurance of fresh meat., Competing Interests: Declaration of Competing Interest None., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characterized by a range of different analytical techniques including FTIR, UV spectrophotometry, HPLC and LC-MS analysis. The findings of this research revealed that sugar derived organic acids, which were present in high amounts in barberry juice, were mainly responsible for sedimentation of barberry juice concentrate during cold storage. It was reported that such sugar derived acids with active carboxylic groups could cause instability in products rich in these compounds. The isolated sediment could re-crystalize at different juice concentrations with different shapes and sizes as affected by nucleation and crystal growth rates., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Ardeh or Tahin residue, a by-product from oil extraction and processing of dehulled, roasted and milled sesame, contains a high amount of proteins. In this research, the protein was extracted as sesame protein concentrate (SPC) and its physicochemical and functional properties were investigated. In order to improve the functional properties of sesame protein concentrate, SPC-maltodextrin conjugates (SMC) were prepared. The conjugated substance was analyzed by means of different instrumental techniques. The covalent attachment of maltodextrin to SPC was confirmed by Fourier transform-infrared analysis and SDS gel electrophoresis. The protein exhibited a poor solubility that was affected by pH, while conjugation significantly enhanced the solubility providing a soluble substance in a wide range of pH. The emulsifying capability of SMC was higher than that of SPC and emulsions with smaller droplet sizes were obtained. Circular dichroism spectroscopy showed that the secondary structures were changed significantly by conjugation. Structural flexibility of the molecules was increased, improving the functional characteristics of the protein. The results showed that Ardeh residue could be a potential alternative renewable plant protein source to be used as a food ingredient for the enhancement of food nutritional value and quality especially after conjugation with maltodextrin., (Copyright © 2018. Published by Elsevier B.V.)

In this study, a series of "Epoxy-Clay-PbO" nanocomposites under the name of ECPNCs were prepared by the molding method, and their physico-mechanical properties were investigated by different techniques. Focus of the work, was on the shielding ability of the ECPNCs for the gamma rays, emitted from Ir-192, Cs-137 and Co-60 with a wide range of energy. Scanning electron microscopy, and X-ray diffractometry demonstrated that clay platelets were fully exfoliated, and the PbO particles were homogenously distributed in the polymeric matrix. Thermo-gravimetric analysis and standard tensile tests revealed that PbO content has an "increasing/decreasing" effect on "thermal stability/mechanical strength" of the nanocomposites. Gamma shielding experiments showed that efficacy of ECPNCs containing 30 wt% PbO was 47% better than that of concrete. Experimental attenuation data were confirmed by theoretical calculations, so that the maximum difference between them was 14.1%. Furthermore, a correlation was developed between PbO content of the ECPNCs and their mass attenuation coefficient for all gamma sources., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

In the present work, the interactions between chickpea protein isolate (10 g·L -1 ) and soluble fraction of Persian gum with various concentrations (from 0 to 14 g·L -1 ) at different pH (3, 5, and 7) was characterized using turbidity, zeta-potential, differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and isothermal titration calorimetry (ITC). The turbidity was significantly measured bigger at pH 3 than others followed by pH 7 and the minimum value of turbidity was obtained for pH 5. Regardless of the pH, the maximum turbidity was measured at the SFPG/CPI ratio 1. Zeta-potential results showed a good perspective about making coacervates at pH 3 and soluble complexes at pH 7 and even pH 5. DSC results depicted that denaturation temperature of CPI was bigger with the presence of SFPG than CPI alone. Evaluation of the shifting and changing the intensity of peaks obtained by FTIR proved making the interactions between functional groups of biopolymers. The ITC results showed the electrostatic and hydrophobic interactions were responsible for making complexes and coacervates at pH 3 in the event that the hydrophobic interactions caused to binding the biopolymers together., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Background: Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days. Effects of parameters (heating temperature and duration, storage time) on the color of broccoli were modeled and simulated by an artificial neural network (ANN)., Results: Simulations confirmed that stems were predicted to be more prone to changes than florets. More color loss was observed with longer processing or storage combinations. The simulations also confirmed that higher temperatures during heat processing could retard color changes during storage. For stems treated at 80 °C for short durations, color loss was more predominant than both 65 and 99 °C, probably due to the incomplete inactivation of enzymes besides more tissue damage, with increased enzyme access to the substrate., Conclusion: The greenness of both stems and florets during storage can be better preserved at higher temperatures (99 °C) and short times. The simulation results revealed that the ANN method could be used as an effective tool for predicting and analyzing the color values of heat-treated broccoli. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

In this study, mechanical, optical and permeability to water vapor of chitosan containing α-tocopherol film as the function of preparation conditions including concentration of emulsifier and speed of homogenization have investigated. In addition, the effect of above mentioned variables and presence of ethanol as co-surfactant on the release rate of α-tocopherol from chitosan film to fatty food simulant (ethanol 95%) were investigated. Fourier transform infrared spectroscopy and differential scanning calorimetry were employed to analyze the structural and thermal properties of the films. Results showed that the incorporation of α-tocopherol and preparation conditions affected the physical and mechanical properties of the chitosan films. Obtained results indicated that increasing the concentration of Tween 80 increased the release rate of α-tocopherol in the most studied films. Increasing the stirring speed of homogenization and the presence of ethanol considerably decreased the release rate of α-tocopherol at the most film samples. The lowest amount of released antioxidant was 8.6-10% of total incorporated α-tocopherol at the first stages and is obtained when ethanol used during preparation of film forming solution. Our results indicated that the release rate of α-tocopherol could be controlled by changing the stirring speed of homogenization and especially ethanol presence, considerably., (Copyright © 2017 Elsevier B.V. All rights reserved.)

In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon peel. A central composite design (CCD) was applied to study the effect of temperature (35-95°C), time (40-200min), pH (1-3) and solvent to sample ratio (10-50v/w) on the yield and degree of esterification (DE). The results showed that the yield and DE ranged from 2.87 to 28.98% and 1.33-29.33%, respectively. Also, the highest extraction yield (29.48±1.7%) was obtained under optimal conditions (pH of 1, temperature of 95°C and ratio of 10v/w after 200min). The protein, ash, carbohydrate and galacturonic acid content of pectin obtained under optimal conditions were about 1.5, 3.5, 10 and 48%, respectively. Rheological experiments determined that melon peel pectin dispersions behaved as a weak gel at concentrations of 1%w/v. The emulsifying activity was 35% and also, the emulsion stability was higher at 4°C than at 23°C., (Copyright © 2017 Elsevier B.V. All rights reserved.)

In this study, the central composite design for four variables in five levels was applied to determine the effects of pH (0.5-2.5), temperature (50-90°C), heating time (30-150min) and liquid/solid ratio (10-50v/w) on the yield and degree of esterification (DE) of carrot pomace pectin. The results showed that the pectin yield ranged from 5.0 to 15.2% and also, this pectin is classified as low methoxyl pectin (DE of 22.1-51.8%). The pH of 1.3, temperature of 90°C, time of 79.8min and liquid/solid ratio of 23.3v/w were determined as optimal conditions with a maximum yield of 15.6±0.5%, which was close to the predicted values (16.0%). Under the optimal extraction conditions, the galacturonic acid content and emulsifying activity were 75.5 and 60.3% respectively; moreover, the emulsions had a high stability at two different storage temperatures (4 and 23°C). Furthermore, carrot pectin solutions exhibited viscous and pseudoplastic behavior at 1% w/v., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Listeria monocytogenes is one of the major causes of infections in developing countries. In this study, chemical composition and anti-listerial effect of the essential oil of Zataria multiflora Boiss. alone and in combination with monolaurin were evaluated at different pH values (5, 6, and 7) and temperatures (5 ˚C and 30 ˚C). Chemical composition of Zataria multiflora Boiss. essential oil was evaluated by gas chromatography-mass spectrometry (GC-MS) analysis. Minimum inhibitory concentration (MIC) of the essential oil and monolaurin were determined using microbroth dilution method and the interactions of essential oil and monolaurin were determined by the evaluation of fractional inhibitory concentrations (FIC) index. Carvacrol (63.20%) and thymol (15.10%) were found as the main components of the essential oil. The MIC values of the oil and monolaurin at pH 7 and 30 ˚C were measured as 312.50 µg mL(-1) and 125.00 µg mL(-1), respectively. Combination of monolaurin and Z. multiflora essential oil were found to act synergistically (FIC index < 0.5) against L. monocytogenes under different pH and temperature conditions. Decrease in the pH and temperature values have increased the anti-listerial activity of monolaurin and the essential oil. The lowest MIC value of monolaurin and essential oil was observed at pH 5 and 5 ˚C. According to our results, the oil alone or in combination with monolaurin at low pH and temperature conditions showed a promising inhibitory effect on L. monocytogenes.

Background: Ala-al-din abu Al-Hassan Ali ibn Abi-Hazm al-Qarshi al-Dimashqi, known as Ibn al-Nafis (1210-1288 AD), was a Muslim Syrian physician primarily famous for being the first to describe the pulmonary circulation of the blood. The most voluminous of his books is Alshamel fi Sana'at tebbi'at, which is a comprehensive medical encyclopedia. It comprised 300 volumes of notes, from which only 80 volumes are published. His writings are cataloged in many libraries around the world. The aim of this review article, as a tribute to Ibn al-Nafis, was to introduce his valuable but neglected encyclopedia of Materia Medica., Methods: Ibn al-Nafis' traditional approach in his "Alshamel fi Sana'at tebbi'at" book is studied in the present article., Results: Alshamel fi Sana'at tebbi'at covers three branches of knowledge. The first category is devoted to theoretical traditional medicine. The second is in four sections where much of it is not available yet. The third category is on Materia Medica covering the aspect of Unani medicine, from which only 28 volumes of the comprehensive book on the traditional medicine have been found so far. The latter, introduces mono-ingredient medications in alphabetical order. Each chapter, in several parts, is dedicated to the botanical characteristics and nature of each mono-ingredient medication. In addition, this book explains traditional pharmacokinetic of every single medication for each human body organs., Conclusion: Based on pharmaco-mechanistic perspective on Alshamel fi Sana'at tebbi'at, it could be considered as the main reference book on traditional medicine and pharmacy, worthy of revival.

In recent years, innovative methods such as ultrasound assisted freezing have been developed in order to improve the freezing process. During freezing of foods, accurate prediction of the temperature distribution, phase ratios, and process time is very important. In the present study, ultrasound assisted immersion freezing process (in 1:1 ethylene glycol-water solution at 253.15K) of potato spheres (0.02 m diameter) was evaluated using experimental, numerical and analytical approaches. Ultrasound (25 kHz, 890 W m(-2)) was irradiated for different duty cycles (DCs=0-100%). A finite volume based enthalpy method was used in the numerical model, based on which temperature and liquid fraction profiles were simulated by a program developed using OpenFOAM® CFD software. An analytical technique was also employed to calculate freezing times. The results showed that ultrasound irradiation could decrease the characteristic freezing time of potatoes. Since ultrasound irradiation increased the heat transfer coefficient but simultaneously generated heat at the surface of the samples, an optimum DC was needed for the shortest freezing time which occurred in the range of 30-70% DC. DCs higher than 70% increased the freezing time. DCs lower than 30% did not provide significant effects on the freezing time compared to the control sample. The numerical model predicted the characteristic freezing time in accordance with the experimental results. In addition, analytical calculation of characteristic freezing time exhibited qualitative agreement with the experimental results. As the numerical simulations provided profiles of temperature and water fraction within potatoes frozen with or without ultrasound, the models can be used to study and control different operation situations, and to improve the understanding of the freezing process., (Copyright © 2015 Elsevier B.V. All rights reserved.)

During the final hours of pregnancy, uterine contractions cause the foetus to move through the birth canal and leave the mother's body. Haly Abbas (died 982-994 CE), is believed to be the first writer to explain the role of these contractions. However, this concept had in fact been described in the text titled Bab-e-Borzouyeh, written four centuries earlier by the physician Borzouyeh (Perzoes in Latin) as a prologue to his translation of the Indian collection of fables known as the Panchatantra. Because Haly Abbas probably had access to ancient Persian medical texts, the earliest report of uterine contractions may need to be re-attributed to this earlier author.

Historical research shows that many physicians experienced in medical sciences are also talented in art, literature and poetry. Avicenna was a sage who was skilled in poetry in addition to philosophy and medicine. He wrote two different types of poetry: those meant to be enjoyed for their literary qualities of novelty and imagination, and his didactic Urjuzeh. Didactic poems are different from poetry evoked by imagination and feeling. In didactic poetry, the poets want to learn science and philosophy, whether spiritual, ethical or practical to the readers. Rhyme and poetry were often used for scientific writing in Avicenna's era, and were considered a method for memorizing scientific information and raising students' interest in difficult scientific concepts. Verse was used to simplify the didactic content, ease memorization and make difficult scientific issues more attractive. In medieval Persia, students of medicine had learned the basics of philosophy before starting medical courses. Poetry could help the students memorize the poem itself in combination with its meaning, in a way that was better and easier than prose. Avicenna's masterpiece, UrjuzehTebbi, comprises a perfect course in traditional Persian medicine in rhyming text written in Arabic. This great work was translated into Persian at the research centre for traditional medicine and history of medicine. We hope that the Persian translation of Urjuzeh Tebbi will allow students and experts to better appreciate the role of didactic poems in compiling and transmitting the concepts of Iranian medicine.

It has been proven that ultrasound irradiation can enhance the rate of heat transfer processes. The objective of this work was to study the heat transfer phenomenon, mainly the heat exchange at the surface, as affected by ultrasound irradiation around a stationary copper sphere (k=386W m(-1)K(-1), C(p)=384J kg(-1)K(-1), ρ=8660kg m(-3)) during cooling. The sphere (0.01m in diameter) was immersed in an ethylene glycol-water mixture (-10°C) in an ultrasonic cooling system that included a refrigerated circulator, a flow meter, an ultrasound generator and an ultrasonic bath. The temperature of the sphere was recorded using a data logger equipped with a T-type thermocouple in the center of the sphere. The temperature of the cooling medium was also monitored by four thermocouples situated at different places in the bath. The sphere was located at different positions (0.02, 0.04 and 0.06m) above the transducer surface of the bath calculated considering the center of the sphere as the center of the reference system and was exposed to different intensities of ultrasound (0, 120, 190, 450, 890, 1800, 2800, 3400 and 4100W m(-2)) during cooling. The frequency of the ultrasound was 25kHz. It was demonstrated that ultrasound irradiation can increase the rate of heat transfer significantly, resulting in considerably shorter cooling times. Higher intensities caused higher cooling rates, and Nu values were increased from about 23-27 to 25-108 depending on the intensity of ultrasound and the position of the sphere. However, high intensities of ultrasound led to the generation of heat at the surface of the sphere, thus limiting the lowest final temperature achieved. An analytical solution was developed considering the heat generation and was fitted to the experimental data with R(2) values in the range of 0.910-0.998. Visual observations revealed that both cavitation and acoustic streaming were important for heat transfer phenomenon. Cavitation clouds at the surface of the sphere were the main cause of heating effect. The results showed that closer distances to the transducer surface showed higher cooling rates. On the other hand, despite having a bigger distance from the transducer, when the sphere was located close to the gas-liquid interface the enhancement factor of heat transfer was higher. Ultrasound irradiation showed promising effect for the enhancement of convective heat transfer rate during immersion cooling. More investigations are required to demonstrate the behavior of ultrasound assisted heat transfer and resolve the proper way of the application of ultrasound to assist the cooling and/or freezing processes., (Copyright © 2012 Elsevier B.V. All rights reserved.)

Nucleation, as an important stage of freezing process, can be induced by the irradiation of power ultrasound. In this study, the effect of irradiation temperature (-2 °C, -3 °C, -4 °C and -5 °C), irradiation duration (0s, 1s, 3s, 5s, 10s or 15s) and ultrasound intensity (0.07 W cm(-2), 0.14 W cm(-2), 0.25 W cm(-2), 0.35 W cm(-2) and 0.42 W cm(-2)) on the dynamic nucleation of ice in agar gel samples was studied. The samples were frozen in an ethylene glycol-water mixture (-20 °C) in an ultrasonic bath system after putting them into tubing vials. Results indicated that ultrasound irradiation is able to initiate nucleation at different supercooled temperatures (from -5 °C to -2 °C) in agar gel if optimum intensity and duration of ultrasound were chosen. Evaluation of the effect of 0.25 W cm(-2) ultrasound intensity and different durations of ultrasound application on agar gels showed that 1s was not long enough to induce nucleation, 3s induced the nucleation repeatedly but longer irradiation durations resulted in the generation of heat and therefore nucleation was postponed. Investigation of the effect of ultrasound intensity revealed that higher intensities of ultrasound were effective when a shorter period of irradiation was used, while lower intensities only resulted in nucleation when a longer irradiation time was applied. In addition to this, higher intensities were not effective at longer irradiation times due to the heat generated in the samples by the heating effect of ultrasound. In conclusion, the use of ultrasound as a means to control the crystallization process offers promising application in freezing of solid foods, however, optimum conditions should be selected., (Copyright © 2011 Elsevier B.V. All rights reserved.)