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The pectinase enzyme has a great importance in the food industry. It is capable of decomposing Pectin significantly, which is the substantial element of turbidity of the juices. As a result, it plays an important role in clarification also ability to maintain organoleptic properties and quality of nutrients. The usage of enzymes in the industry is costly and some measures should be taken to allow the enzyme to be used several times without altering its efficiency. In this research the commercial pectinase enzyme was immobilized on calcium alginate beads. Free and immobilized enzymes activities in different temperatures and pH were determined. Then storage stability and reusability of enzyme were investigated. For optimized clarification of tomato juice by immobilized enzyme, the response surface methodology was used. Three factors including temperature (30-45°C), time (15-45 min) and enzyme concentration (2-6%) in 3 levels were used to evaluate the effect of parameters on turbidity of tomato juice as a model system, the importance of interacting the effects of factors also determined. Optimization has been conducted to achieve the lowest turbidity of tomato juice at the lowest used enzyme. Optimized conditions achieved by concentration of immobilized enzyme 2%, temperature 45◦C and time 45min, and with yield of clarification 27/09 times for tomato juice. Results showed that the best temperature and pH for free and immobilized enzymes were 45°C and 3, respectively. [ABSTRACT FROM AUTHOR]

A total of 58 bacteria fromthree fermented vegetables samples were isolated. These isolates were identified as 64% Lactobacillus, 5% Pediococcus, 4.5% Leuconostoc and 26.5% unclassified bacteria based on phenotypic characterizations using morphological and biochemical tests. This identification was completed by culture-independent molecular method based on next-generation sequencing of 16S ribosomal RNA gene amplicons. The V3 and V4 regions of 16S rRNA gene were amplified and sequenced using IlluminaMiSeq platform. These data were analyzed employingBaseSpace software andGreengenes database. The analysis revealed 77.12% Lactobacillus, 7.51% Pediococcus, 5.61% Leuconostoc, 1.20% Acinetobacter, 1.00% Enterobacter, 0.35% Erwinia, 0.35% Dickeyaas the predominant genera and 2.79% unclassified bacteria. At species level, 19.32% Lactobacillus brevis, 15.71% Lactobacillus japonicus, 13.25% Lactobacillus pentosus, 10.26% Lactobacillus senmaizukei, 4.6% Lactobacillus plantarum, 2.65% Leuconostocmesenteroides and 2.32% Lactobacillus acidifarinaeand 17.26% unclassified bacteria were identified. The same identification resultswereobtainedby both phenotypic andNext- generation sequencing assays at genus level.In this study, application of next generation sequencing in identification of whole microbial community of this fermented product revealed that lactic acid bacteria include Lactobacillus, Pediococcusand Leuconostoc as dominant flora, were involved in fermentation process. Non-lactic acid bacteria such as Acinetobacter,Enterobacter,Erwinia and Dickeyageneramayplay important role in fermented pickled vegetable with tomato juice ripening. Moreover, probiotic bacteria such as Lactobacillus plantarum,Lactobacilluspentosus,Leuconostocmesenteroides and Lactobacillus breviswere identified in this fermented product. [ABSTRACT FROM AUTHOR]

Background: Bread is the staple food of Iranian society. Attention to its health and hygiene is important. Nowadays, the use of baking soda in the production of bread has seen by most of bakers which is because of producing bread with more beautiful and appearance and is more public acceptance. Methods: In this cross-sectional study that 40 people were taken, consumer satisfaction of prepared Barbari bread using three types additives Fenugreek juice, baking soda, and tomato juice by means of questionnaires were evaluated. Results: The results of this study showed that consumer satisfaction of taste and smell (34 of 40), appearance, glazing, and quality (36 of 40) of prepared bread by tomato juice was more than Fenugreek juice and baking soda. Consumer satisfaction of taste, smell, appearance, glazing, quality, shopping satisfaction, and quality of bread over time of three types of additives (baking soda, tomato juice, and Fenugreek juice) was significant (p

Background and purpose: Traditionally, probiotics are extensively incorporated into fermented dairy products. Dairy products could cause two major problems including allergy to milk protein and lactose intolerance, which ultimately lead to limited consumption of these foods. Today, fruit or vegetable drinks are ideal sources of probiotics for consumers. In this study, we investigated the possibility of probiotic tomato juice production through fermentation by Lactobacillus acidophilus La5 and presence of whole or soluble phase of bitter almond gum as prebiotic. In addition, the viability of probiotic cells in this non-dairy drink and their resistance to simulated gastric digestion were assessed. Materials and methods: The viability of Lactobacillus acidophilus La5 in five tomato juice mixtures, including tomato juice containing 0.5 and 1% (w/v) soluble phase of bitter almond gum (SBAG), as well as 0.5 and 1% (w/v) whole bitter almond gum (WBAG), and tomato juice without gum (as control), was assessed during 48 h of fermentation (at 37° C) and 14 days of refrigeration (at 4° C). All the samples were stored at 4° C for seven days and then exposed to simulated gastric juice (SGJ) for 90 min. Results: Compared to other juices, the highest survival rate of Lactobacillus acidophilus La5 was observed in fermented tomato juice containing 1% SBAG. Moreover, SBAG exhibited more prebiotic effects compared to WBAG. Tomato juice formulation as a probiotic product caused no undesirable sensory effect on the final product. Conclusion: According to this study, SBAG increased the viability of Lactobacillus acidophilus La5 and could be used as a suitable prebiotic to prepare fermented tomato juice. [ABSTRACT FROM AUTHOR]